window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"checkplease_16301": {
"type": "attachments",
"id": "checkplease_16301",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "16301",
"found": true
},
"parent": 4096,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/babalous600x300-400x200.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 200
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/babalous600x300.jpg",
"width": 600,
"height": 300
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/babalous600x300-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/babalous600x300-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/babalous600x300-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/babalous600x300-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/babalous600x300-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1441916927,
"modified": 1441916927,
"caption": null,
"description": null,
"title": "babalous600x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"checkplease_16299": {
"type": "attachments",
"id": "checkplease_16299",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "16299",
"found": true
},
"parent": 3878,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/coffee-thisweek600x300-400x200.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 200
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/coffee-thisweek600x300.jpg",
"width": 600,
"height": 300
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/coffee-thisweek600x300-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/coffee-thisweek600x300-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/coffee-thisweek600x300-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/coffee-thisweek600x300-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/coffee-thisweek600x300-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1441916926,
"modified": 1441916926,
"caption": null,
"description": null,
"title": "coffee-thisweek600x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"checkplease_16298": {
"type": "attachments",
"id": "checkplease_16298",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "16298",
"found": true
},
"parent": 3785,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/cp506-group600x300-400x200.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 200
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/cp506-group600x300.jpg",
"width": 600,
"height": 300
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/cp506-group600x300-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/cp506-group600x300-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/cp506-group600x300-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/cp506-group600x300-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/cp506-group600x300-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1441916925,
"modified": 1441916925,
"caption": null,
"description": null,
"title": "cp506-group600x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"checkplease_16297": {
"type": "attachments",
"id": "checkplease_16297",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "16297",
"found": true
},
"parent": 3821,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/incontro-ristorante600x300-400x200.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 200
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/incontro-ristorante600x300.jpg",
"width": 600,
"height": 300
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/incontro-ristorante600x300-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/incontro-ristorante600x300-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/incontro-ristorante600x300-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/incontro-ristorante600x300-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/incontro-ristorante600x300-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1441916925,
"modified": 1441916925,
"caption": null,
"description": null,
"title": "incontro-ristorante600x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"checkplease_16296": {
"type": "attachments",
"id": "checkplease_16296",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "16296",
"found": true
},
"parent": 3814,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/auntieapril600x300-400x200.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 200
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/auntieapril600x300.jpg",
"width": 600,
"height": 300
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/auntieapril600x300-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/auntieapril600x300-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/auntieapril600x300-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/auntieapril600x300-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/auntieapril600x300-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1441916924,
"modified": 1441916924,
"caption": null,
"description": null,
"title": "auntieapril600x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"checkplease_16295": {
"type": "attachments",
"id": "checkplease_16295",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "16295",
"found": true
},
"parent": 3808,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/butterfly600x300-400x200.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 200
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/butterfly600x300.jpg",
"width": 600,
"height": 300
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/butterfly600x300-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/butterfly600x300-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/butterfly600x300-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/butterfly600x300-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2015/09/butterfly600x300-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1441916924,
"modified": 1441916924,
"caption": null,
"description": null,
"title": "butterfly600x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"wgoodfriend": {
"type": "authors",
"id": "2006",
"meta": {
"index": "authors_1716337520",
"id": "2006",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wgoodfriend",
"email": "cooking@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/36ce4180cf4aac9dd73391b3d3629eb6?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "jpepinheart",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/36ce4180cf4aac9dd73391b3d3629eb6?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/36ce4180cf4aac9dd73391b3d3629eb6?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wgoodfriend"
}
},
"pagesReducer": {
"checkplease_program_check-please": {
"type": "terms",
"id": "checkplease_9339",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9339",
"score": 15.080633
},
"name": "Check Please!",
"slug": "check-please",
"taxonomy": "program",
"description": null,
"featImg": null,
"headData": {
"title": "Check Please! Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1710,
"isLoading": false,
"title": "Check Please!",
"pageMeta": {
"site": "checkplease",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 59
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/checkplease?program=check-please",
"seeMore": false,
"paginated": true,
"page": 59
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"checkplease_4096": {
"type": "posts",
"id": "checkplease_4096",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "4096",
"score": null,
"sort": [
1286475788000
]
},
"guestAuthors": [],
"slug": "babalous-restaurant-info",
"title": "Babalou's: Restaurant Info",
"publishDate": 1286475788,
"format": "aside",
"headTitle": "Babalou’s: Restaurant Info | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"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",
"blocks": [],
"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>",
"status": "publish",
"parent": 0,
"modified": 1725596711,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": true,
"iframeSrcs": [
"http://maps.google.com/maps"
],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 281
},
"headData": {
"title": "Babalou's: Restaurant Info | KQED",
"description": "Location: Map\r\n1645 Bonanza St.\r\nWalnut Creek, CA 94596\r\nPhone: 925-930-8000\r\nWebsite: babalous.com\r\nReviews",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Babalou's: Restaurant Info",
"datePublished": "2010-10-07T11:23:08-07:00",
"dateModified": "2024-09-05T21:25:11-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/4096/babalous-restaurant-info",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/4096/babalous-restaurant-info",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3750",
"checkplease_3740",
"checkplease_3831",
"checkplease_7948",
"checkplease_3754",
"checkplease_3738",
"checkplease_7947",
"checkplease_7949"
],
"tags": [
"checkplease_7945"
],
"featImg": "checkplease_16301",
"label": "checkplease_9339"
},
"checkplease_4084": {
"type": "posts",
"id": "checkplease_4084",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "4084",
"score": null,
"sort": [
1286475773000
]
},
"guestAuthors": [],
"slug": "babalous-reviews",
"title": "Babalou's: Reviews",
"publishDate": 1286475773,
"format": "aside",
"headTitle": "Babalou’s: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"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",
"blocks": [],
"excerpt": "\u003cstrong>Irene:\u003c/strong> \"I recommend Babalou's to anyone who craves savory, fresh food on a budget.\"\r\n\u003cstrong>Amy:\u003c/strong>\"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. \"\r\n\u003cstrong>David:\u003c/strong> \"The lamb shawerma was incredibly good. It tasted of very complex spices, and the spicy sauce accompanying it was delicious.\"",
"status": "publish",
"parent": 0,
"modified": 1725596712,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 22,
"wordCount": 2044
},
"headData": {
"title": "Babalou's: Reviews | KQED",
"description": "Irene: "I recommend Babalou's to anyone who craves savory, fresh food on a budget."\r\nAmy:"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. "\r\nDavid: "The lamb shawerma was incredibly good. It tasted of very complex spices, and the spicy sauce accompanying it was delicious."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Babalou's: Reviews",
"datePublished": "2010-10-07T11:22:53-07:00",
"dateModified": "2024-09-05T21:25:12-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/4084/babalous-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\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\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/4084/babalous-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_7945"
],
"label": "checkplease_9339"
},
"checkplease_4005": {
"type": "posts",
"id": "checkplease_4005",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "4005",
"score": null,
"sort": [
1281578653000
]
},
"guestAuthors": [],
"slug": "party-time-a-check-please-bay-area-special",
"title": "Party Time: A Check, Please! Bay Area Special",
"publishDate": 1281578653,
"format": "aside",
"headTitle": "Party Time: A Check, Please! Bay Area Special | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>Celebrate the series with Leslie Sbrocco sharing some tips on wine, taste delicious food from featured restaurants and meet face-to-face with some of prior seasons’ guests.\u003cbr>\nWatch online or \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=19335\">Watch the program on KQED TV.\u003c/a>\u003c/p>\n\u003cp>http://www.youtube.com/v/JPRx_E2WWWA?fs=1&hl=en_US\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"blocks": [],
"excerpt": "Celebrate the series with Leslie Sbrocco sharing some tips on wine, taste delicious food from featured restaurants and meet face-to-face with some of prior seasons' guests.",
"status": "publish",
"parent": 0,
"modified": 1725596714,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 3,
"wordCount": 51
},
"headData": {
"title": "Party Time: A Check, Please! Bay Area Special | KQED",
"description": "Celebrate the series with Leslie Sbrocco sharing some tips on wine, taste delicious food from featured restaurants and meet face-to-face with some of prior seasons' guests.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Party Time: A Check, Please! Bay Area Special",
"datePublished": "2010-08-11T19:04:13-07:00",
"dateModified": "2024-09-05T21:25:14-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/4005/party-time-a-check-please-bay-area-special",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Celebrate the series with Leslie Sbrocco sharing some tips on wine, taste delicious food from featured restaurants and meet face-to-face with some of prior seasons’ guests.\u003cbr>\nWatch online or \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=19335\">Watch the program on KQED TV.\u003c/a>\u003c/p>\n\u003cp>http://www.youtube.com/v/JPRx_E2WWWA?fs=1&hl=en_US\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/4005/party-time-a-check-please-bay-area-special",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_50",
"checkplease_3871"
],
"label": "checkplease_9339"
},
"checkplease_3878": {
"type": "posts",
"id": "checkplease_3878",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3878",
"score": null,
"sort": [
1280541769000
]
},
"guestAuthors": [],
"slug": "bay-area-coffee-roasters-food-wine-this-week",
"title": "Bay Area Coffee Roasters: Food & Wine This Week",
"publishDate": 1280541769,
"format": "aside",
"headTitle": "Bay Area Coffee Roasters: Food & Wine This Week | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226572/e\">\u003cimg decoding=\"async\" src=\"http://blogs.kqed.org/bayareabites/files/2010/07/coffee-thisweek500.jpg\" alt=\"James Freeman-owner of Blue Bottle Coffee, Denise Santoro Lincoln - Bay Area Bites blogger, Leslie Sbrocco- host of Check, Please! Bay Area\" title=\"James Freeman-owner of Blue Bottle Coffee, Denise Santoro Lincoln - Bay Area Bites blogger, Leslie Sbrocco- host of Check, Please! Bay Area\" class=\"alignnone size-full wp-image-15588\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226572/e\">\u003cstrong>Food & Wine This Week\u003c/strong>\u003c/a>\u003cbr>\nSan Francisco and San Jose are two of the top 20 caffeinated cities in America, according to The Daily Beast’s online survey. This week, Leslie Sbrocco and her guests discuss the regions’ growing number of small specialty coffee roasters.\u003cbr>\n\u003cem>\u003cstrong>Program airs on KQED 9HD on July 30 at 8pm. The segment will be available online July 31.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\n \u003ca href=\"http://blogs.kqed.org/bayareabites/author/denise-lincoln/\">Denise Santoro Lincoln\u003c/a>, Bay Area Bites blogger\u003cbr>\n\u003cstrong>James Freeman\u003c/strong>, owner of \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>\u003c/p>\n\u003cp>http://www.youtube.com/v/rcfY8L76k2Y&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003cstrong>Local Bay Area Coffee Roasters: Peet’s and Blue Bottle Coffee\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/23eonk5D-M4&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Bay Area Bites Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://blogs.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">3rd Wave Coffee Roasting in the Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://blogs.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Touring the Peets Coffee & Tea Roastery\u003c/a>\u003cbr>\n\u003ca href=\"http://blogs.kqed.org/bayareabites/2010/03/15/five-top-coffee-roasters-delivering-to-your-doorstep/\">Five Top Coffee Roasters Delivering to Your Doorstep\u003c/a>\u003ca href=\"http://blogs.kqed.org/bayareabites/files/2010/07/coffee-thisweek500.jpg\">\u003c/a>\u003c/p>\n\n",
"blocks": [],
"excerpt": "Leslie Sbrocco and her guests discuss the regions' growing number of small specialty coffee roasters. ",
"status": "publish",
"parent": 0,
"modified": 1725596715,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 7,
"wordCount": 147
},
"headData": {
"title": "Bay Area Coffee Roasters: Food & Wine This Week | KQED",
"description": "Leslie Sbrocco and her guests discuss the regions' growing number of small specialty coffee roasters. ",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Coffee Roasters: Food & Wine This Week",
"datePublished": "2010-07-30T19:02:49-07:00",
"dateModified": "2024-09-05T21:25:15-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3878/bay-area-coffee-roasters-food-wine-this-week",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226572/e\">\u003cimg decoding=\"async\" src=\"http://blogs.kqed.org/bayareabites/files/2010/07/coffee-thisweek500.jpg\" alt=\"James Freeman-owner of Blue Bottle Coffee, Denise Santoro Lincoln - Bay Area Bites blogger, Leslie Sbrocco- host of Check, Please! Bay Area\" title=\"James Freeman-owner of Blue Bottle Coffee, Denise Santoro Lincoln - Bay Area Bites blogger, Leslie Sbrocco- host of Check, Please! Bay Area\" class=\"alignnone size-full wp-image-15588\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226572/e\">\u003cstrong>Food & Wine This Week\u003c/strong>\u003c/a>\u003cbr>\nSan Francisco and San Jose are two of the top 20 caffeinated cities in America, according to The Daily Beast’s online survey. This week, Leslie Sbrocco and her guests discuss the regions’ growing number of small specialty coffee roasters.\u003cbr>\n\u003cem>\u003cstrong>Program airs on KQED 9HD on July 30 at 8pm. The segment will be available online July 31.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\n \u003ca href=\"http://blogs.kqed.org/bayareabites/author/denise-lincoln/\">Denise Santoro Lincoln\u003c/a>, Bay Area Bites blogger\u003cbr>\n\u003cstrong>James Freeman\u003c/strong>, owner of \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>\u003c/p>\n\u003cp>http://www.youtube.com/v/rcfY8L76k2Y&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003cstrong>Local Bay Area Coffee Roasters: Peet’s and Blue Bottle Coffee\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/23eonk5D-M4&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Bay Area Bites Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://blogs.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">3rd Wave Coffee Roasting in the Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://blogs.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Touring the Peets Coffee & Tea Roastery\u003c/a>\u003cbr>\n\u003ca href=\"http://blogs.kqed.org/bayareabites/2010/03/15/five-top-coffee-roasters-delivering-to-your-doorstep/\">Five Top Coffee Roasters Delivering to Your Doorstep\u003c/a>\u003ca href=\"http://blogs.kqed.org/bayareabites/files/2010/07/coffee-thisweek500.jpg\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3878/bay-area-coffee-roasters-food-wine-this-week",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3392",
"checkplease_3872",
"checkplease_3871"
],
"featImg": "checkplease_16299",
"label": "checkplease_9339"
},
"checkplease_3785": {
"type": "posts",
"id": "checkplease_3785",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3785",
"score": null,
"sort": [
1279839428000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-season-5-episode-6-506",
"title": "Check, Please! Bay Area Season 5: episode 6 (506)",
"publishDate": 1279839428,
"format": "video",
"headTitle": "Check, Please! Bay Area Season 5: episode 6 (506) | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>Check, Please! Bay Area’s fifth season episode 5 (#506) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Incontro Ristorante\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3821\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3798\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3829\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Auntie April’s Chicken, Waffles & Soul Food\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3814\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3802\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Butterfly Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3808\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3804\">reviews\u003c/a> | \u003c/p>\n\u003cp>https://www.youtube.com/watch?v=cIXmRGB5W2w\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/cp506iPod.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>2007 Cono Sur Chardonnay, Colchagua Valley, Chile\u003c/strong>\u003cbr>\nCono Sur ranks among the most top quality/best value producers in Chile and making it even better, this fresh, bright Chardonnay is made with organically grown grapes. \u003c/p>\n\u003cp>\u003cstrong> 2005 Hacienda Araucano Carmenere, Valle Central, Chile\u003c/strong>\u003cbr>\nCarmenere is the signature wine of Chile. With its roots deeply planted in France’s Bordeaux region, the red grape variety was taken to Chile more than a century ago. It produces deeply-colored wines like this with aromas of bell pepper and dark berries. Another Southern Hemisphere winner from France’s Lurton family. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2008 Tudal Family Winery Chardonnay, Los Carneros, Napa, California\u003c/strong>\u003cbr>\nA historic Napa Valley producer that you might not know about but should, Tudal is crafting wines with the winning combination of power and finesse. This limited-production Chardonnay from the cool Carneros region is crisp and bright but still offers a mouthful of ripe fruit flavors.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Restaurants reviewed:\u003c/strong> Incontro Ristorante [CLOSED], Auntie April's Chicken, Waffles & Soul Food, Butterfly Restaurant",
"status": "publish",
"parent": 0,
"modified": 1725596717,
"stats": {
"hasAudio": false,
"hasVideo": true,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 305
},
"headData": {
"title": "Check, Please! Bay Area Season 5: episode 6 (506) | KQED",
"description": "Restaurants reviewed: Incontro Ristorante , Auntie April's Chicken, Waffles & Soul Food, Butterfly Restaurant",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area Season 5: episode 6 (506)",
"datePublished": "2010-07-22T15:57:08-07:00",
"dateModified": "2024-09-05T21:25:17-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"videoEmbed": "https://www.youtube.com/watch?v=cIXmRGB5W2w",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"path": "/checkplease/3785/check-please-bay-area-season-5-episode-6-506",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp506iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s fifth season episode 5 (#506) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Incontro Ristorante\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3821\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3798\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3829\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Auntie April’s Chicken, Waffles & Soul Food\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3814\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3802\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Butterfly Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3808\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3804\">reviews\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/cIXmRGB5W2w'\n title='//www.youtube.com/embed/cIXmRGB5W2w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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/cp506iPod.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>2007 Cono Sur Chardonnay, Colchagua Valley, Chile\u003c/strong>\u003cbr>\nCono Sur ranks among the most top quality/best value producers in Chile and making it even better, this fresh, bright Chardonnay is made with organically grown grapes. \u003c/p>\n\u003cp>\u003cstrong> 2005 Hacienda Araucano Carmenere, Valle Central, Chile\u003c/strong>\u003cbr>\nCarmenere is the signature wine of Chile. With its roots deeply planted in France’s Bordeaux region, the red grape variety was taken to Chile more than a century ago. It produces deeply-colored wines like this with aromas of bell pepper and dark berries. Another Southern Hemisphere winner from France’s Lurton family. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2008 Tudal Family Winery Chardonnay, Los Carneros, Napa, California\u003c/strong>\u003cbr>\nA historic Napa Valley producer that you might not know about but should, Tudal is crafting wines with the winning combination of power and finesse. This limited-production Chardonnay from the cool Carneros region is crisp and bright but still offers a mouthful of ripe fruit flavors.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3785/check-please-bay-area-season-5-episode-6-506",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3731",
"checkplease_3736"
],
"tags": [
"checkplease_7940",
"checkplease_7941",
"checkplease_7939"
],
"featImg": "checkplease_16298",
"label": "checkplease_9339"
},
"checkplease_3821": {
"type": "posts",
"id": "checkplease_3821",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3821",
"score": null,
"sort": [
1279839417000
]
},
"guestAuthors": [],
"slug": "incontro-ristorante-restaurant-info",
"title": "Incontro Ristorante: Restaurant Info [CLOSED]",
"publishDate": 1279839417,
"format": "aside",
"headTitle": "Incontro Ristorante: Restaurant Info [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Incontro Ristorante: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3798\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3829\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/3x8T1Ql9blw&hl=en_US&fs=1\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=incontro+ristorante+san+ramon&sll=37.736326,-122.390592&sspn=0.009995,0.017338&gl=us&g=4618+3rd+Street,+San+Francisco,+CA&ie=UTF8&hq=incontro+ristorante&hnear=San+Ramon,+Contra+Costa,+California&cid=9533271510783832190&ll=37.822531,-121.974678&spn=0.094918,0.145912&z=12&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=incontro+ristorante+san+ramon&sll=37.736326,-122.390592&sspn=0.009995,0.017338&gl=us&g=4618+3rd+Street,+San+Francisco,+CA&ie=UTF8&hq=incontro+ristorante&hnear=San+Ramon,+Contra+Costa,+California&cid=9533271510783832190&ll=37.822531,-121.974678&spn=0.094918,0.145912&z=12&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2065 San Ramon Valley Boulevard (off Crow Canyon Road on Highway 680)\u003cbr>\nSan Ramon, CA 94583\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 925-820-6969\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:bartoletti@comcast.net\">bartoletti@comcast.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.incontrosanramon.com\">incontrosanramon.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Gianni Bartoletti and Stefano Giovacchini\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Raul Aguirre\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Gnocchi, veal, homemade pasta, bread, and desserts\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $18\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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> 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 for weekends\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> 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",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Incontro+Ristorante,+San+Ramon,+CA&sll=37.0625,-95.677068&sspn=50.557552,82.089844&ie=UTF8&hq=Incontro+Ristorante,&hnear=San+Ramon,+Contra+Costa,+California&z=16&iwloc=A\">Map\u003c/a>\u003cbr />\r\n2065 San Ramon Valley Boulevard \u003cbr />\r\nSan Ramon, CA 94583\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 925-820-6969\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.incontrosanramon.com\">incontrosanramon.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=3798\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
"status": "publish",
"parent": 0,
"modified": 1725596719,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": true,
"iframeSrcs": [
"http://maps.google.com/maps"
],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 287
},
"headData": {
"title": "Incontro Ristorante: Restaurant Info [CLOSED] | KQED",
"description": "Location: Map\r\n2065 San Ramon Valley Boulevard \r\nSan Ramon, CA 94583\r\nPhone: 925-820-6969\r\nWebsite: incontrosanramon.com\r\nReviews",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Incontro Ristorante: Restaurant Info [CLOSED]",
"datePublished": "2010-07-22T15:56:57-07:00",
"dateModified": "2024-09-05T21:25:19-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3821/incontro-ristorante-restaurant-info",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp506iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Incontro Ristorante: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3798\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3829\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/3x8T1Ql9blw&hl=en_US&fs=1\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=incontro+ristorante+san+ramon&sll=37.736326,-122.390592&sspn=0.009995,0.017338&gl=us&g=4618+3rd+Street,+San+Francisco,+CA&ie=UTF8&hq=incontro+ristorante&hnear=San+Ramon,+Contra+Costa,+California&cid=9533271510783832190&ll=37.822531,-121.974678&spn=0.094918,0.145912&z=12&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=incontro+ristorante+san+ramon&sll=37.736326,-122.390592&sspn=0.009995,0.017338&gl=us&g=4618+3rd+Street,+San+Francisco,+CA&ie=UTF8&hq=incontro+ristorante&hnear=San+Ramon,+Contra+Costa,+California&cid=9533271510783832190&ll=37.822531,-121.974678&spn=0.094918,0.145912&z=12&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2065 San Ramon Valley Boulevard (off Crow Canyon Road on Highway 680)\u003cbr>\nSan Ramon, CA 94583\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 925-820-6969\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:bartoletti@comcast.net\">bartoletti@comcast.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.incontrosanramon.com\">incontrosanramon.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Gianni Bartoletti and Stefano Giovacchini\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Raul Aguirre\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Gnocchi, veal, homemade pasta, bread, and desserts\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $18\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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> 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 for weekends\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> 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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3821/incontro-ristorante-restaurant-info",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3750",
"checkplease_3740",
"checkplease_3751",
"checkplease_3738",
"checkplease_7942"
],
"tags": [
"checkplease_7939"
],
"featImg": "checkplease_16297",
"label": "checkplease_9339"
},
"checkplease_3798": {
"type": "posts",
"id": "checkplease_3798",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3798",
"score": null,
"sort": [
1279839406000
]
},
"guestAuthors": [],
"slug": "incontro-ristorante-reviews",
"title": "Incontro Ristorante: Reviews [CLOSED]",
"publishDate": 1279839406,
"format": "aside",
"headTitle": "Incontro Ristorante: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Incontro Ristorante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3821\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3829\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/40/2010/07/stacy-roach.jpg\" alt=\"Stacy Roach\" title=\"Stacy Roach\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stacy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alamo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incontro Ristorante\u003cbr>\n\u003cstrong>Reviewed Incontro Ristorante:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe location is, well, less than desirable. It’s across the street from a KFC, and in the back of the lot, there is a European auto repair shop, which sometimes makes for difficult parking. \u003c/p>\n\u003cp>But once you enter the restaurant, you are transported to Italy. The warm yellow walls and dark wood are so inviting. Just behind the hostess station there is a tiny three-stool bar, which I doubt is ever used, it’s just too small. All along the front of the restaurant there is a solarium with seating. They wisely frosted the windows with the Incontro design, so you aren’t seeing the KFC and the freeway behind it. On one wall in the solarium, there is a beautiful mural of Tuscany. \u003c/p>\n\u003cp>The Italian ambiance is helped by Gianni being everywhere — greeting diners, taking orders, delivering food, and advising on wine. And while there are quite a few “regulars” at Incontro, even our first time there we felt like part of the family. And when we returned several weeks later, Gianni commented that I had cut my hair. I had only been there one other time! His warmth and caring come through in all aspects of the restaurant, from the décor to the food to the wine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Speaking of wine, I love their wine list. First, it’s all Italian wines, which is fantastic. Why go to an Italian restaurant and order a Californian wine? And the range of prices is great, starting at a very reasonable $18 and going up to $130. Part of the reason the wine is so reasonable is because Gianni doesn’t charge the same level of markup that other restaurants do, because he wants his customers to enjoy wine with dinner without breaking the bank. And if you aren’t that familiar with Italian wines, no worries — just tell Gianni what you like in a wine, and he will recommend a great pick at a reasonable price. \u003c/p>\n\u003cp>We ordered a bottle Gerwurztraminer to start, which was lovely. It was not sweet, but floral and drier than one would expect from that grape. The wine was $49. For appetizers, we started with a Caesar salad and the mussels and clams in a spicy tomato sauce. The salad was good; the dressing was a perfect blend of garlic and anchovies with nutty shavings of Parmigiano-Reggiano on top. The mussels and clams were great, cooked perfectly and served with a thinly sliced garlic crostini. \u003c/p>\n\u003cp>We also partook of the amazingly fresh house-made Italian bread, served with a small bowl of the best olive oil. I swear you could taste the field that the olive tree grew in in that oil. It’s actually difficult not to fill up on bread before the entrees…\u003c/p>\n\u003cp>For dinner we wanted to switch to red wine and asked Gianni for a recommendation. He suggested a new wine, not yet on the menu, which was made from the Barolo grape. It was fantastic and a bargain at $30. My father is very picky about wine and he really enjoyed the Barolo. Also, it was a perfect companion to our all our entrees.\u003c/p>\n\u003cp>Incontro has a seasonal menu, which means they change their menu a few times a year to match with what is freshest and available. They also always have a weekly specials menu with an appetizer, salad, and three to four entrée choices that typically include a risotto and a fresh fish. I usually order off the specials menu, and have never been disappointed. \u003c/p>\n\u003cp>For our entrees, my father and I both had the special pasta: house-made pappardelle pasta with shrimp and chickpeas, served in a white wine, sage, and butter sauce. It was simply presented and absolutely wonderful. Incontro makes all their own pasta, and that fresh pasta is so good.\u003c/p>\n\u003cp>My wife had the spaghetti with spicy sausage in a tomato sauce. It was also served with julienned zucchini so, visually, it blended in with the spaghetti, but it provided a fresh veggie taste with a bit of a bite — the zucchini was cooked perfectly, as was the pasta. My mother had the special steak, a New York strip cut with salsa verde. Her steak was cooked perfectly, and the salsa verde was fantastic. \u003c/p>\n\u003cp>For dessert we had to have the panna cotta, it’s our favorite. It’s the perfect consistency with a delicate vanilla flavor and is served with wild preserved cherries Gianni gets from Italy that have an amazing flavor. We also ordered one of the special desserts: profiteroles. They were terrific. The pastry was light and airy, and they were filled with a delicious pastry cream, which was a relief, since we tend to be profiterole traditionalists; not big fans of profiteroles filled with ice or whipped cream. They had a perfect amount of chocolate sauce drizzled on top. \u003c/p>\n\u003cp>Incontro is a little Italian gem in the not-so-picturesque heart of the San Ramon Valley. They take the best, fresh, seasonal ingredients, prepare them perfectly and serve them expertly. \u003c/p>\n\u003cp>\u003cstrong>Meal Particulars:\u003c/strong>\u003cbr>\n4 people\u003cbr>\nTuesday, February 16th 6 pm\u003cbr>\nTotal bill $ 280 with tip, $70 per person\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/terrence-brewer.jpg\" alt=\"Terrence Brewer\" title=\"Terrence Brewer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Terrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Jazz Guitarist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Butterfly Restaurant\u003cbr>\n\u003cstrong>Reviewed Incontro Ristorante:\u003c/strong> Friday, February 19, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen you call Incontro Ristorante to make a reservation you are greeted with a warm and very authentic, “Buona Sera!” I later found out this is a trademark of Incontro Ristorante, whose owners are both from Italy. Located on one of the main streets in San Ramon — San Ramon Valley Boulevard — Incontro was easy to find, and brightly lit with two large Italian flags flying out front. This is a good thing, since the street numbers on all of the other buildings on San Ramon Valley Boulevard are hidden or impossible to see at night. The first thing you notice upon entering the restaurant is a great décor. Incontro had great lighting and seemed very homey and comfortable. One of the nice atmospheric touches is a floral patterned design whose theme runs throughout the restaurant, on the place mats, windows, menus, etc. \u003c/p>\n\u003cp>I knew from reading the menu that Incontro, which means, “encounter,” was a blending of food styles from all over Italy. At this point, I figured it would not be the same type of Italian food most were used to eating. There were no calamari, pesto, or pizza dishes — not that that’s a bad thing, just wanting to let you know — also, no cannoli on the dessert menu, which some may think is blasphemous at an Italian restaurant. It didn’t deter me, again just wanting to let you Italian restaurant fans know what to expect or not expect. Having said that, Incontro did have a large selection of dishes, salads, small plates, and main course dishes, which included pasta and non-pasta — all of which made it difficult to choose as everything sounded wonderful. \u003c/p>\n\u003cp>I am a fan of soup, so I was intrigued when I spied a split pea and red bell pepper soup on the specials menu. That, combined with the Insalata Rivera, a salad with corn, arugula, shaved Parmigiano-Reggiano, and a lemon vinaigrette, made up the first course. The split pea soup was room temperature, which to me seemed a little odd; I would have wanted the soup a little warmer. The split pea and red bell pepper flavors were light, maybe a little too light, but for some that may have been a good thing. The hints of flavor I got were good, but I could have used more. The Insalata Rivera was very good. The lemon vinaigrette was very flavorful and, combined with the roasted corn and fresh-shaved Parmigiano, it made for a good starter. The highlight of the first course, however (and ultimately, in my opinion, the best thing at Incontro), was their fresh, hand-made bread — simply amazing! The only way I can describe the bread was as an old style Italian loaf — it wasn’t sour, wasn’t sweet, it was light and flavorful. Tasty! \u003c/p>\n\u003cp>For the main course, I had to try the gnocchi, which is a dish you’ll find at most every restaurant that calls itself Italian, and I am a big fan of it. The pasta is hand-made daily, and since I also wanted to a pasta dish, I settled on the orecchiette al sugo di maiale. The gnocchi, which was in a fontina cheese and truffle sauce, was good. The gnocchi itself was a little doughier than I like, but the consistency didn’t bother me. The sauce was creamy but light, not overbearing, and not too oily. The orecchiette al sugo di maiale is an ear-shaped pasta dish with red sauce, herbs, and braised pork ragout. The pasta was cooked perfectly, not too soft or too firm. The pork was amazingly tender and had a great braised flavor. I could have used a little bolder taste on the red sauce; again good flavor, but very light, almost bland. For dessert, I tried the panna cotta, another staple Italian restaurant dessert. The wild cherry flavor was good, and the panna cotta itself — an eggless cream dish — was good. \u003c/p>\n\u003cp>My overall experience at Incontro was a good. The décor, atmosphere, and service were all good. The starter items were on the small side, but the portions of the entrees were great. I felt Incontro may have been be a little over priced (compared to restaurants in San Francisco’s North Beach area), but maybe a little overpriced even for a more affluent suburb. The food was good, but a little on the lightly flavored side; I feel the dishes would have been better with a little bolder flavor to them. \u003c/p>\n\u003cp>Incontro is a little out of my way, but if were out that way and wanted that ambiance, I would try it again. There were several things on the menu I would have tried if I could have. I would also recommend Incontro to someone who found themselves in that area looking for great vibe and good food (especially the bread!)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/tom-temprano.jpg\" alt=\"Tom Temprano\" title=\"Tom Temprano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Non-Profit Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Auntie April’s Chicken, Waffles & Soul Food\u003cbr>\n\u003cstrong>Reviewed Incontro Ristorante:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHaving never been to sunny San Ramon, and honestly, not even having any idea where to find it on a map, I was excited to take a culinary road trip into uncharted territory and visit Incontro Ristorante. I certainly am not one to put undue weight on outward appearances, but upon pulling up to Incontro, it looked to be housed in a converted Denny’s, and I was admittedly confused and slightly afraid. Fortunately, as so often happens in these situations, the questionable exterior ultimately led to a warm and pleasant interior. In the case of Incontro, once inside, we were greeted by warm lighting, tasteful décor, and friendly service. \u003c/p>\n\u003cp>One thing that remained consistent throughout our visit to Incontro was the charm and attentiveness of the waitstaff. Everyone from the host, who was a gregarious fellow with an almost indecipherable Italian accent, to the bussers, who took the time to ask us how we were as they regularly refilled our water glasses, made the experience pleasant and made us feel like welcome guests. Also adding to the atmosphere were the numerous dining parties speaking primarily Italian, which is an obvious thumbs-up when visiting any home-style, ethnic restaurant. \u003c/p>\n\u003cp>Our first couple of courses at Incontro were pretty impressive. The bread they served was perfectly par-baked, and the olive oil they poured had distinct hints of salt and garlic. These guys must have known that bread, garlic, and salt were the three keys to my heart! Good bread goes a long way, especially when you’re hungry, but we needed more to get our meal started, and so we ordered the involtino di melanzane, a grilled eggplant roll filled with smoked salmon and goat cheese and served in a cream sauce. The portions were small with both my guest and I receiving one roll each, but the flavors melded perfectly, and the cream sauce was a light and flavorful accent.\u003c/p>\n\u003cp>After ordering a glass each of delicious $6 wine, our entrees came and things began to go slightly south. My guest ordered the orecchiette al sugo di maiale, a small pasta with red wine, herbs, and braised pork ragout. She was happy to find that the ragout was tender and flavorful and also served in more substantial pieces than one usually finds in Italian food. While the portion seemed small at first, as it did with the involtino, she and I couldn’t finish the dish and ended up with a doggie bag. \u003c/p>\n\u003cp>Perhaps I should have taken a cue from her and ordered a pasta dish, but was instead enticed by the bistecca al tartufo nero, a flat iron steak with black truffle gravy that sounded too good to be true, especially at only $20. Unfortunately, like many things, it was in fact too good to be true, and I was disappointed from the moment it arrived at the table. It was served with roasted potatoes and sautéed squash and Brussels sprouts that looked and tasted like not much thought or effort had been put into them. The steak itself, which I had ordered medium rare, was certainly a strong medium and while at times flavorful, it was certainly overcooked. The truffle sauce was also rather overpowering and often completely disguised the flavor of the steak, which, occasionally, was a good thing. \u003c/p>\n\u003cp>After the so-so steak experience, we decided to skip dessert, sip some more wine (which is often a personal dessert of choice), and go over our general impressions of Incontro Ristorante. Given the exterior and also the neighborhood, which contained every fast food chain known to man and several auto body shops, Incontro is a total diamond in the rough. They make good, home-style, Italian food served with a smile. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>That being said, I felt like a total jerk for taking shots at the food while many folks far more Italian than I could ever be seemed satisfied, but something about the experience just didn’t quite provide me with enough incentive to make the hour-long-with-traffic drive to San Ramon and pay $75 for a two-person meal again. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Stacy:\u003c/strong> \"Incontro is a little Italian gem in the not-so-picturesque heart of the San Ramon Valley.\"\u003cbr />\r\n\u003cstrong>Terrence:\u003c/strong> \"The best thing at Incontro was their fresh, hand-made bread -- simply amazing!\"\u003cbr />\r\n\u003cstrong>Tom:\u003c/strong> \"One thing that remained consistent throughout our visit to Incontro was the charm and attentiveness of the waitstaff.\"",
"status": "publish",
"parent": 0,
"modified": 1725596721,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 30,
"wordCount": 2507
},
"headData": {
"title": "Incontro Ristorante: Reviews [CLOSED] | KQED",
"description": "Stacy: "Incontro is a little Italian gem in the not-so-picturesque heart of the San Ramon Valley."\r\nTerrence: "The best thing at Incontro was their fresh, hand-made bread -- simply amazing!"\r\nTom: "One thing that remained consistent throughout our visit to Incontro was the charm and attentiveness of the waitstaff."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Incontro Ristorante: Reviews [CLOSED]",
"datePublished": "2010-07-22T15:56:46-07:00",
"dateModified": "2024-09-05T21:25:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3798/incontro-ristorante-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp506iPod.m4v",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Incontro Ristorante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3821\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3829\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/40/2010/07/stacy-roach.jpg\" alt=\"Stacy Roach\" title=\"Stacy Roach\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stacy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alamo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incontro Ristorante\u003cbr>\n\u003cstrong>Reviewed Incontro Ristorante:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe location is, well, less than desirable. It’s across the street from a KFC, and in the back of the lot, there is a European auto repair shop, which sometimes makes for difficult parking. \u003c/p>\n\u003cp>But once you enter the restaurant, you are transported to Italy. The warm yellow walls and dark wood are so inviting. Just behind the hostess station there is a tiny three-stool bar, which I doubt is ever used, it’s just too small. All along the front of the restaurant there is a solarium with seating. They wisely frosted the windows with the Incontro design, so you aren’t seeing the KFC and the freeway behind it. On one wall in the solarium, there is a beautiful mural of Tuscany. \u003c/p>\n\u003cp>The Italian ambiance is helped by Gianni being everywhere — greeting diners, taking orders, delivering food, and advising on wine. And while there are quite a few “regulars” at Incontro, even our first time there we felt like part of the family. And when we returned several weeks later, Gianni commented that I had cut my hair. I had only been there one other time! His warmth and caring come through in all aspects of the restaurant, from the décor to the food to the wine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Speaking of wine, I love their wine list. First, it’s all Italian wines, which is fantastic. Why go to an Italian restaurant and order a Californian wine? And the range of prices is great, starting at a very reasonable $18 and going up to $130. Part of the reason the wine is so reasonable is because Gianni doesn’t charge the same level of markup that other restaurants do, because he wants his customers to enjoy wine with dinner without breaking the bank. And if you aren’t that familiar with Italian wines, no worries — just tell Gianni what you like in a wine, and he will recommend a great pick at a reasonable price. \u003c/p>\n\u003cp>We ordered a bottle Gerwurztraminer to start, which was lovely. It was not sweet, but floral and drier than one would expect from that grape. The wine was $49. For appetizers, we started with a Caesar salad and the mussels and clams in a spicy tomato sauce. The salad was good; the dressing was a perfect blend of garlic and anchovies with nutty shavings of Parmigiano-Reggiano on top. The mussels and clams were great, cooked perfectly and served with a thinly sliced garlic crostini. \u003c/p>\n\u003cp>We also partook of the amazingly fresh house-made Italian bread, served with a small bowl of the best olive oil. I swear you could taste the field that the olive tree grew in in that oil. It’s actually difficult not to fill up on bread before the entrees…\u003c/p>\n\u003cp>For dinner we wanted to switch to red wine and asked Gianni for a recommendation. He suggested a new wine, not yet on the menu, which was made from the Barolo grape. It was fantastic and a bargain at $30. My father is very picky about wine and he really enjoyed the Barolo. Also, it was a perfect companion to our all our entrees.\u003c/p>\n\u003cp>Incontro has a seasonal menu, which means they change their menu a few times a year to match with what is freshest and available. They also always have a weekly specials menu with an appetizer, salad, and three to four entrée choices that typically include a risotto and a fresh fish. I usually order off the specials menu, and have never been disappointed. \u003c/p>\n\u003cp>For our entrees, my father and I both had the special pasta: house-made pappardelle pasta with shrimp and chickpeas, served in a white wine, sage, and butter sauce. It was simply presented and absolutely wonderful. Incontro makes all their own pasta, and that fresh pasta is so good.\u003c/p>\n\u003cp>My wife had the spaghetti with spicy sausage in a tomato sauce. It was also served with julienned zucchini so, visually, it blended in with the spaghetti, but it provided a fresh veggie taste with a bit of a bite — the zucchini was cooked perfectly, as was the pasta. My mother had the special steak, a New York strip cut with salsa verde. Her steak was cooked perfectly, and the salsa verde was fantastic. \u003c/p>\n\u003cp>For dessert we had to have the panna cotta, it’s our favorite. It’s the perfect consistency with a delicate vanilla flavor and is served with wild preserved cherries Gianni gets from Italy that have an amazing flavor. We also ordered one of the special desserts: profiteroles. They were terrific. The pastry was light and airy, and they were filled with a delicious pastry cream, which was a relief, since we tend to be profiterole traditionalists; not big fans of profiteroles filled with ice or whipped cream. They had a perfect amount of chocolate sauce drizzled on top. \u003c/p>\n\u003cp>Incontro is a little Italian gem in the not-so-picturesque heart of the San Ramon Valley. They take the best, fresh, seasonal ingredients, prepare them perfectly and serve them expertly. \u003c/p>\n\u003cp>\u003cstrong>Meal Particulars:\u003c/strong>\u003cbr>\n4 people\u003cbr>\nTuesday, February 16th 6 pm\u003cbr>\nTotal bill $ 280 with tip, $70 per person\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/terrence-brewer.jpg\" alt=\"Terrence Brewer\" title=\"Terrence Brewer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Terrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Jazz Guitarist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Butterfly Restaurant\u003cbr>\n\u003cstrong>Reviewed Incontro Ristorante:\u003c/strong> Friday, February 19, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen you call Incontro Ristorante to make a reservation you are greeted with a warm and very authentic, “Buona Sera!” I later found out this is a trademark of Incontro Ristorante, whose owners are both from Italy. Located on one of the main streets in San Ramon — San Ramon Valley Boulevard — Incontro was easy to find, and brightly lit with two large Italian flags flying out front. This is a good thing, since the street numbers on all of the other buildings on San Ramon Valley Boulevard are hidden or impossible to see at night. The first thing you notice upon entering the restaurant is a great décor. Incontro had great lighting and seemed very homey and comfortable. One of the nice atmospheric touches is a floral patterned design whose theme runs throughout the restaurant, on the place mats, windows, menus, etc. \u003c/p>\n\u003cp>I knew from reading the menu that Incontro, which means, “encounter,” was a blending of food styles from all over Italy. At this point, I figured it would not be the same type of Italian food most were used to eating. There were no calamari, pesto, or pizza dishes — not that that’s a bad thing, just wanting to let you know — also, no cannoli on the dessert menu, which some may think is blasphemous at an Italian restaurant. It didn’t deter me, again just wanting to let you Italian restaurant fans know what to expect or not expect. Having said that, Incontro did have a large selection of dishes, salads, small plates, and main course dishes, which included pasta and non-pasta — all of which made it difficult to choose as everything sounded wonderful. \u003c/p>\n\u003cp>I am a fan of soup, so I was intrigued when I spied a split pea and red bell pepper soup on the specials menu. That, combined with the Insalata Rivera, a salad with corn, arugula, shaved Parmigiano-Reggiano, and a lemon vinaigrette, made up the first course. The split pea soup was room temperature, which to me seemed a little odd; I would have wanted the soup a little warmer. The split pea and red bell pepper flavors were light, maybe a little too light, but for some that may have been a good thing. The hints of flavor I got were good, but I could have used more. The Insalata Rivera was very good. The lemon vinaigrette was very flavorful and, combined with the roasted corn and fresh-shaved Parmigiano, it made for a good starter. The highlight of the first course, however (and ultimately, in my opinion, the best thing at Incontro), was their fresh, hand-made bread — simply amazing! The only way I can describe the bread was as an old style Italian loaf — it wasn’t sour, wasn’t sweet, it was light and flavorful. Tasty! \u003c/p>\n\u003cp>For the main course, I had to try the gnocchi, which is a dish you’ll find at most every restaurant that calls itself Italian, and I am a big fan of it. The pasta is hand-made daily, and since I also wanted to a pasta dish, I settled on the orecchiette al sugo di maiale. The gnocchi, which was in a fontina cheese and truffle sauce, was good. The gnocchi itself was a little doughier than I like, but the consistency didn’t bother me. The sauce was creamy but light, not overbearing, and not too oily. The orecchiette al sugo di maiale is an ear-shaped pasta dish with red sauce, herbs, and braised pork ragout. The pasta was cooked perfectly, not too soft or too firm. The pork was amazingly tender and had a great braised flavor. I could have used a little bolder taste on the red sauce; again good flavor, but very light, almost bland. For dessert, I tried the panna cotta, another staple Italian restaurant dessert. The wild cherry flavor was good, and the panna cotta itself — an eggless cream dish — was good. \u003c/p>\n\u003cp>My overall experience at Incontro was a good. The décor, atmosphere, and service were all good. The starter items were on the small side, but the portions of the entrees were great. I felt Incontro may have been be a little over priced (compared to restaurants in San Francisco’s North Beach area), but maybe a little overpriced even for a more affluent suburb. The food was good, but a little on the lightly flavored side; I feel the dishes would have been better with a little bolder flavor to them. \u003c/p>\n\u003cp>Incontro is a little out of my way, but if were out that way and wanted that ambiance, I would try it again. There were several things on the menu I would have tried if I could have. I would also recommend Incontro to someone who found themselves in that area looking for great vibe and good food (especially the bread!)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/tom-temprano.jpg\" alt=\"Tom Temprano\" title=\"Tom Temprano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Non-Profit Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Auntie April’s Chicken, Waffles & Soul Food\u003cbr>\n\u003cstrong>Reviewed Incontro Ristorante:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHaving never been to sunny San Ramon, and honestly, not even having any idea where to find it on a map, I was excited to take a culinary road trip into uncharted territory and visit Incontro Ristorante. I certainly am not one to put undue weight on outward appearances, but upon pulling up to Incontro, it looked to be housed in a converted Denny’s, and I was admittedly confused and slightly afraid. Fortunately, as so often happens in these situations, the questionable exterior ultimately led to a warm and pleasant interior. In the case of Incontro, once inside, we were greeted by warm lighting, tasteful décor, and friendly service. \u003c/p>\n\u003cp>One thing that remained consistent throughout our visit to Incontro was the charm and attentiveness of the waitstaff. Everyone from the host, who was a gregarious fellow with an almost indecipherable Italian accent, to the bussers, who took the time to ask us how we were as they regularly refilled our water glasses, made the experience pleasant and made us feel like welcome guests. Also adding to the atmosphere were the numerous dining parties speaking primarily Italian, which is an obvious thumbs-up when visiting any home-style, ethnic restaurant. \u003c/p>\n\u003cp>Our first couple of courses at Incontro were pretty impressive. The bread they served was perfectly par-baked, and the olive oil they poured had distinct hints of salt and garlic. These guys must have known that bread, garlic, and salt were the three keys to my heart! Good bread goes a long way, especially when you’re hungry, but we needed more to get our meal started, and so we ordered the involtino di melanzane, a grilled eggplant roll filled with smoked salmon and goat cheese and served in a cream sauce. The portions were small with both my guest and I receiving one roll each, but the flavors melded perfectly, and the cream sauce was a light and flavorful accent.\u003c/p>\n\u003cp>After ordering a glass each of delicious $6 wine, our entrees came and things began to go slightly south. My guest ordered the orecchiette al sugo di maiale, a small pasta with red wine, herbs, and braised pork ragout. She was happy to find that the ragout was tender and flavorful and also served in more substantial pieces than one usually finds in Italian food. While the portion seemed small at first, as it did with the involtino, she and I couldn’t finish the dish and ended up with a doggie bag. \u003c/p>\n\u003cp>Perhaps I should have taken a cue from her and ordered a pasta dish, but was instead enticed by the bistecca al tartufo nero, a flat iron steak with black truffle gravy that sounded too good to be true, especially at only $20. Unfortunately, like many things, it was in fact too good to be true, and I was disappointed from the moment it arrived at the table. It was served with roasted potatoes and sautéed squash and Brussels sprouts that looked and tasted like not much thought or effort had been put into them. The steak itself, which I had ordered medium rare, was certainly a strong medium and while at times flavorful, it was certainly overcooked. The truffle sauce was also rather overpowering and often completely disguised the flavor of the steak, which, occasionally, was a good thing. \u003c/p>\n\u003cp>After the so-so steak experience, we decided to skip dessert, sip some more wine (which is often a personal dessert of choice), and go over our general impressions of Incontro Ristorante. Given the exterior and also the neighborhood, which contained every fast food chain known to man and several auto body shops, Incontro is a total diamond in the rough. They make good, home-style, Italian food served with a smile. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That being said, I felt like a total jerk for taking shots at the food while many folks far more Italian than I could ever be seemed satisfied, but something about the experience just didn’t quite provide me with enough incentive to make the hour-long-with-traffic drive to San Ramon and pay $75 for a two-person meal again. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3798/incontro-ristorante-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3730",
"checkplease_10"
],
"tags": [
"checkplease_7939"
],
"label": "checkplease_9339"
},
"checkplease_3829": {
"type": "posts",
"id": "checkplease_3829",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3829",
"score": null,
"sort": [
1279839395000
]
},
"guestAuthors": [],
"slug": "incontro-ristorante-recipe",
"title": "Incontro Ristorante: Recipe",
"publishDate": 1279839395,
"format": "aside",
"headTitle": "Incontro Ristorante: Recipe | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Incontro Ristorante: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3798\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3821\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Insalata Rivera\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Raul Aguirre\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA refreshing appetizer to open up the taste buds and prepare the stomach for the meal ahead.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3 ears of medium yellow corn\u003cbr>\n1/2 lb. wild arugula\u003cbr>\n16 kalamata olives\u003cbr>\nJuice of one lemon\u003cbr>\n1 cup extra virgin olive oil\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\nShaved Parmigiano-Reggiano\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Grill the corn and remove the kernels. \u003c/p>\n\u003cp>2. Combine the corn, arugula, and olives in a large bowl.\u003c/p>\n\u003cp>3. In a separate bowl, combine the olive oil, lemon, salt, and pepper, and whisk vigorously.\u003c/p>\n\u003cp>4. Add the dressing to the corn, arugula, and olives, and toss until evenly coated.\u003c/p>\n\u003cp>5. Divide the salad among four plates, and finish with the shaved Parmigiano-Reggiano.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nProsecco di Valdobbiadene or Vermentino di Sardegna\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Insalata Rivera\r\n\u003cstrong>Recipe Chef:\u003c/strong> Raul Aguirre\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\r\n\u003cstrong>Food Category:\u003c/strong> Appetizer\r\n\u003cstrong>Recipe Description:\u003c/strong>\r\nA refreshing appetizer to open up the taste buds and prepare the stomach for the meal ahead.",
"status": "publish",
"parent": 0,
"modified": 1725596723,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 15,
"wordCount": 161
},
"headData": {
"title": "Incontro Ristorante: Recipe | KQED",
"description": "Recipe Name: Insalata Rivera\r\nRecipe Chef: Raul Aguirre\r\nType of Cuisine: Italian\r\nFood Category: Appetizer\r\nRecipe Description:\r\nA refreshing appetizer to open up the taste buds and prepare the stomach for the meal ahead.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Incontro Ristorante: Recipe",
"datePublished": "2010-07-22T15:56:35-07:00",
"dateModified": "2024-09-05T21:25:23-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3829/incontro-ristorante-recipe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Incontro Ristorante: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3798\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3821\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Insalata Rivera\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Raul Aguirre\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA refreshing appetizer to open up the taste buds and prepare the stomach for the meal ahead.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3 ears of medium yellow corn\u003cbr>\n1/2 lb. wild arugula\u003cbr>\n16 kalamata olives\u003cbr>\nJuice of one lemon\u003cbr>\n1 cup extra virgin olive oil\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\nShaved Parmigiano-Reggiano\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Grill the corn and remove the kernels. \u003c/p>\n\u003cp>2. Combine the corn, arugula, and olives in a large bowl.\u003c/p>\n\u003cp>3. In a separate bowl, combine the olive oil, lemon, salt, and pepper, and whisk vigorously.\u003c/p>\n\u003cp>4. Add the dressing to the corn, arugula, and olives, and toss until evenly coated.\u003c/p>\n\u003cp>5. Divide the salad among four plates, and finish with the shaved Parmigiano-Reggiano.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nProsecco di Valdobbiadene or Vermentino di Sardegna\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3829/incontro-ristorante-recipe",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3751",
"checkplease_12"
],
"tags": [
"checkplease_7939"
],
"label": "checkplease_9339"
},
"checkplease_3814": {
"type": "posts",
"id": "checkplease_3814",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3814",
"score": null,
"sort": [
1279839382000
]
},
"guestAuthors": [],
"slug": "auntie-aprils-chicken-waffles-soul-food-restaurant-info",
"title": "Auntie April's Chicken, Waffles & Soul Food: Restaurant Info",
"publishDate": 1279839382,
"format": "aside",
"headTitle": "Auntie April’s Chicken, Waffles & Soul Food: Restaurant Info | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Auntie April’s Chicken, Waffles & Soul Food: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3802\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/9obIsLo2Sj0&hl=en_US&fs=1\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=4618+3rd+Street,+San+Francisco,+CA&sll=37.759587,-122.425461&sspn=0.15987,0.277405&gl=us&ie=UTF8&hq=&hnear=4618+3rd+St,+San+Francisco,+California+94124&ll=37.743435,-122.392073&spn=0.023755,0.036478&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=4618+3rd+Street,+San+Francisco,+CA&sll=37.759587,-122.425461&sspn=0.15987,0.277405&gl=us&ie=UTF8&hq=&hnear=4618+3rd+St,+San+Francisco,+California+94124&ll=37.743435,-122.392073&spn=0.023755,0.036478&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>\n4618 3rd Street (at McKinnon Avenue)\u003cbr>\nSan Francisco, CA 94124\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-643-4983\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:AuntieAprils@yahoo.com\">AuntieAprils@yahoo.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> April Spears\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> April Spears\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Daniel Pryor\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Soul Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken ‘n’ Waffles, Fish ‘n’ Grits\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 8:00am-8:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 8:00am-8:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 8:00am-8:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 8:00am-8:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 8:00am-8:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 9:00am-8:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 9:00am-6:00pm \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 day for parties of 10 or more\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Auntie+April%27s+Chicken,+Waffles+%26+Soul+Food&sll=37.783838,-121.980281&sspn=0.012431,0.020041&ie=UTF8&hq=Auntie+April%27s+Chicken,+Waffles+%26+Soul+Food&hnear=&ll=37.742214,-122.348213&spn=0.099501,0.160332&z=13&iwloc=A\">Map\u003c/a>\u003cbr />\r\n4618 3rd St (McKinnon Ave)\u003cbr />\r\nSan Francisco, CA 94124\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-643-4983\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=3802\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
"status": "publish",
"parent": 0,
"modified": 1725596724,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": true,
"iframeSrcs": [
"http://maps.google.com/maps"
],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 261
},
"headData": {
"title": "Auntie April's Chicken, Waffles & Soul Food: Restaurant Info | KQED",
"description": "Location: Map\r\n4618 3rd St (McKinnon Ave)\r\nSan Francisco, CA 94124\r\nPhone: 415-643-4983\r\nReviews",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Auntie April's Chicken, Waffles & Soul Food: Restaurant Info",
"datePublished": "2010-07-22T15:56:22-07:00",
"dateModified": "2024-09-05T21:25:24-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3814/auntie-aprils-chicken-waffles-soul-food-restaurant-info",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Auntie April’s Chicken, Waffles & Soul Food: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3802\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/9obIsLo2Sj0&hl=en_US&fs=1\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=4618+3rd+Street,+San+Francisco,+CA&sll=37.759587,-122.425461&sspn=0.15987,0.277405&gl=us&ie=UTF8&hq=&hnear=4618+3rd+St,+San+Francisco,+California+94124&ll=37.743435,-122.392073&spn=0.023755,0.036478&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=4618+3rd+Street,+San+Francisco,+CA&sll=37.759587,-122.425461&sspn=0.15987,0.277405&gl=us&ie=UTF8&hq=&hnear=4618+3rd+St,+San+Francisco,+California+94124&ll=37.743435,-122.392073&spn=0.023755,0.036478&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>\n4618 3rd Street (at McKinnon Avenue)\u003cbr>\nSan Francisco, CA 94124\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-643-4983\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:AuntieAprils@yahoo.com\">AuntieAprils@yahoo.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> April Spears\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> April Spears\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Daniel Pryor\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Soul Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken ‘n’ Waffles, Fish ‘n’ Grits\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 8:00am-8:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 8:00am-8:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 8:00am-8:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 8:00am-8:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 8:00am-8:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 9:00am-8:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 9:00am-6:00pm \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 day for parties of 10 or more\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3814/auntie-aprils-chicken-waffles-soul-food-restaurant-info",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3873",
"checkplease_3750",
"checkplease_3738",
"checkplease_3739",
"checkplease_3934"
],
"tags": [
"checkplease_7940"
],
"featImg": "checkplease_16296",
"label": "checkplease_9339"
},
"checkplease_3802": {
"type": "posts",
"id": "checkplease_3802",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3802",
"score": null,
"sort": [
1279839372000
]
},
"guestAuthors": [],
"slug": "auntie-aprils-chicken-waffles-soul-food-reviews",
"title": "Auntie April's Chicken, Waffles & Soul Food: Reviews",
"publishDate": 1279839372,
"format": "aside",
"headTitle": "Auntie April’s Chicken, Waffles & Soul Food: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Auntie April’s Chicken, Waffles & Soul Food: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3814\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/40/2010/07/tom-temprano.jpg\" alt=\"Tom Temprano\" title=\"Tom Temprano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Non-Profit Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Auntie April’s Chicken, Waffles & Soul Food\u003cbr>\n\u003cstrong>Reviewed Auntie April’s Chicken, Waffles & Soul Food:\u003c/strong> Wednesday, February 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIn the interest of full disclosure, it’s important to understand that I am a lover of all things soul. Soul music, soul power, soul clapping, and especially soul food. Crispy fried chicken, ham-laden collard greens, perfectly breaded catfish, and red velvet cake are certainly a few of my favorite things, and they are dishes I’ve sampled near and far. However, even a jaded soul foodie, such as myself, will have a blast at Auntie April’s Chicken ‘n’ Waffles, an unpretentious finger-licking-good eatery on 3rd Street in the Bayview District. \u003c/p>\n\u003cp>My first trip to Auntie April’s was completely due to my being totally caught off guard by the fact that San Francisco had its own chicken and waffles spot. Having grown up on Roscoe’s House of Chicken ‘n’ Waffles, a Los Angeles staple, I knew I had to give it a try. Buttery, syrup-drenched waffles and crispy, crumbly chicken wings awaited. I was hooked, and at under $10, I could afford to gleefully work my way toward a first heart attack again and again. And I did.\u003c/p>\n\u003cp>For my most recent visit, I brought along two Auntie April’s newbies, and was determined to try something new myself. One of my guests ordered a $6 fried catfish po’boy, which was gigantic and served with fries that tasted just like all the other delicious goodies that had hopped into the fryer before them. Yum! Another went for the gold and got the $13 four-piece chicken dinner and, for her two hefty sides, chose collard greens and red beans and rice. The chicken, as always, had Auntie April’s melt-in-your-mouth batter without the grease one comes to expect at lesser fried chicken joints. Her collard greens were stewed to perfection, and her red beans and rice had just the right amount of seasonings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before I get into my meal of meals, I want to comment on some of the non-food features that are indicative of Auntie April’s serious soul cred. Firstly, the staff, which is usually no more than two, does not mess around. Their job is to fry your food perfectly and quickly (all of our meals were back to us in ten minutes), not to waste time on too many pleasantries. The restaurant also caters to its clientele, who are residents of the Bayview community, by providing a lovely seating area where people can congregate and by not wasting time/energy/space on unnecessary décor. Again, at Auntie April’s they are focused on the food, and you should be, too! Oh, and they have a touching Michael Jackson shrine! So much soul!\u003c/p>\n\u003cp>Anyway, back to the food focus! I decided to break away from my penchant for poultry on this visit and went with the 4-piece catfish dinner, which, for only $13, included four tasty pieces of fish, two sides, and cornbread. The fish was to die for! Tender and moist as could be and covered in a relatively light, but delightfully crispy cornmeal batter. My sides — mac ‘n’ cheese and yams — both knocked my socks off, with the mac leaving gooey strings in my beard, and the sweet syrupy yams putting me on the edge of a diabetic coma. \u003c/p>\n\u003cp>Somehow after all of this food, the three of us mustered up the courage to try and stuff down a slice of red velvet cake, as it looked too good to miss. It was. We bought another piece and will be dealing with the consequences for days. Auntie April’s is not for the faint of heart, literally, but if you’re the kind of person interested in heading to a new neighborhood to check out a community-serving, butter-drenched restaurant with a lot of soul, head on down to Auntie April’s today. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/stacy-roach.jpg\" alt=\"Stacy Roach\" title=\"Stacy Roach\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stacy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alamo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incontro Ristorante\u003cbr>\n\u003cstrong>Reviewed Auntie April’s Chicken, Waffles & Soul Food:\u003c/strong> Saturday, February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy wife and I decided to take our thirteen-year-old son Max and his best friend Nathan to dinner at Auntie Aprils. We opted for an early dinner and arrived at 6 pm. There were a bunch of folks hangin’ on the sidewalk in front of April’s but no one in the restaurant. Not even anyone behind the counter. I am guessing it’s more of a breakfast/lunch joint. \u003c/p>\n\u003cp>A nice young man came out and asked if we were going to get food to go or eat in, we opted to eat in, and he invited us to sit anywhere and gave us menus. \u003c/p>\n\u003cp>The décor is very basic. Some tables had glass tops and tablecloths, and others had those faux oilcloth tablecloths. There were some couches and chairs in the front window. We opted for a table in the back, close to the open kitchen, which runs all along one wall. \u003c/p>\n\u003cp>Shortly, April herself came out, sporting a red chef coat, red sweat pants, and what looked like slippers. She took our order – the boys ignored our advice, “They are known for their chicken and waffles here, boys,” and our son ordered a plain cheeseburger with fries, and Nathan ordered chicken strips with fries. Really, you could take these boys anywhere, and if those items are on the menu, that’s what they will order. It’s been that way since they first met in second grade. Nathan briefly considered ordering from the “Grown Man’s Menu,” but I think it was just because he liked the name. \u003c/p>\n\u003cp>My wife ordered the leg/thigh/waffle combo, and I got the three-piece wing and waffle combo. April and her young assistant commenced to whipping up our dinner. In no time at all, we were presented with our meal and plastic squirt bottles of ketchup, hot sauce, and (of course) syrup. \u003c/p>\n\u003cp>The boys declared their meals “good.” Our chicken and waffle combos were delicious. The chicken was hot and crispy on the outside, juicy on the inside. The hot sauce was a nice combo of spice and vinegar and was excellent on the chicken. The waffles — wow. First, they came loaded with a little lake of butter, to which I added the syrup, making a beautiful, little, buttery, sweet sauce. The waffles were light and crisp at first. Naturally, as the meal progressed, the butter/syrup duo permeated the waffle and they got less crisp, but they were still yummy. My son asked for a bite of waffle and then proceeded to eat about half of my waffle. I told him we could order him a waffle, but he contented himself with pilfering from mine. Nathan declined to taste the waffles, I think, because he didn’t want to experience the regret of not having ordered waffles. \u003c/p>\n\u003cp>I had looked at some reviews on Yelp, and many people commented on the red velvet cake, so my wife, who LOVES red velvet anything, ordered a slice, and April astutely suggested four forks. The cake was a two-layer affair, with the requisite cream cheese frosting, which April had packed with red velvet cake crumbs. The taste, unfortunately, did not live up to its image. It was dry and didn’t have enough chocolate flavor for me. The frosting was gooey, not fluffy, but it did have good cream cheese flavor. We guessed that perhaps the red velvet cake was intended for consumption earlier in the day and was maybe just a little long in the tooth by the time we ordered. Again, this is probably a better lunch spot. Our entire meal, for four people, was $38.00, which is very reasonable. \u003c/p>\n\u003cp>As for the neighborhood — we were able to get a parking space just one storefront away on the street. As we were pulling away, the boys commented that they hadn’t felt comfortable when we first got there, because of the people congregated in front of the restaurant. My wife and I felt completely safe the entire time, even though it was dark when we left. Again, probably a better lunch choice for four white folks from the ‘burbs, but even so, we didn’t have any issues and, despite what I had read on Yelp, saw no drug deals go down. \u003c/p>\n\u003cp>Would we go back? Probably, if we were in the area. I could totally see hitting Auntie April’s on the way to a game and picking up fried chicken to go. Or stopping on the way home from the airport. Or if I was at a client site over in Potrero Hill and finished up in time for lunch. But it’s not a destination choice, meaning I doubt I would get up on a Saturday and suggest driving there for lunch. Although, we did tack on a visit to Mitchell’s Ice Cream in the Lower Mission, which really isn’t that far, and is another out-of-the-way spot. So, a chicken-waffle-ice cream field trip just might make it a destination. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/terrence-brewer.jpg\" alt=\"Terrence Brewer\" title=\"Terrence Brewer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Terrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Jazz Guitarist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Butterfly Restaurant\u003cbr>\n\u003cstrong>Reviewed Auntie April’s Chicken, Waffles & Soul Food:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have had the infamous Roscoe’s chicken and waffles, so I had a little bit of an idea of what to expect from Auntie April’s Chicken ‘n’ Waffles, and I was looking forward to it. Auntie April’s is located in the Hunters Point/Bayview district of San Francisco, which has been/can be known for being a tough/rough part of town. I didn’t find that at all. I went midday and didn’t feel uncomfortable at all, and with plenty of parking, it had a leg up on most places to eat in San Francisco!\u003c/p>\n\u003cp>Although we — the \u003cem>Check, Please! Bay Area\u003c/em> participants — were instructed to bring cash to Auntie April’s, as they don’t take checks or credit cards, I, of course, forgot to go to the bank. Just up the block, I found a corner store, which had an ATM, and made my way back to survey the menu. Auntie April’s is a chicken, waffles, and sandwich joint, so I wasn’t expecting amazing atmosphere or ambience, and what I found was pleasant and enjoyable. Recently revitalized, the main drag is just out in front of the restaurant and features palm trees and a newly built Muni station, which are all visually appealing. The inside of Auntie April’s was clean, well lit, spacious, and had plenty of seating. \u003c/p>\n\u003cp>The first thing on the menu that caught my eye was the fried catfish, of which I am a huge fan. I did decide, however, to stick to the task and try the namesake chicken and waffles. Auntie April’s did feature several waffle and chicken combinations, including leg, thigh, breast, or chicken strip combinations. I chose the chicken strips/waffle combo. I also added a single pancake to the order as, truth be told, I am a huge pancake fan — more so than waffles. I also added a side of yams or “sweet potatoes,” since Auntie April’s has many great soul food side dishes on the menu as well. The food came quickly, within ten minutes. The service was great, helpful and friendly. A woman even came and insisted on fixing my slightly wobbly table leg before my order came out! \u003c/p>\n\u003cp>The waffle was to my liking, light, fluffy, and very tasty. The pancake was very good, cooked perfectly with great flavor. The syrup, which some say makes the dish, wasn’t my favorite, but it was still very tasty. The chicken strips were great; great seasoning, flavor, and not over cooked. The chicken batter was light and not too “cakey.” Auntie April’s special hot sauce was one of my favorite parts. I would love to go back there and have some scrambled eggs with that hot sauce — tasty! The yams were a great surprise. Cooked with brown sugar and cinnamon, they were moist and flavorful. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall a great experience, and while a little out of my way living in the East Bay, I plan on going back to try some of the other items on the menu, and I would definitely recommend it to friends.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Tom:\u003c/strong> \"If you’re the kind of person interested in heading to a new neighborhood to check out a community-serving, butter-drenched restaurant with a lot of soul, head on down to Auntie April's.\"\u003cbr />\r\n\u003cstrong>Stacy:\u003c/strong> \"Our chicken and waffle combos were delicious. The chicken was hot and crispy on the outside, juicy on the inside. The waffles -- wow.\"\u003cbr />\r\n\u003cstrong>Terrence:\u003c/strong> \"Auntie April’s special hot sauce was one of my favorite parts.\"",
"status": "publish",
"parent": 0,
"modified": 1725596726,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 24,
"wordCount": 2200
},
"headData": {
"title": "Auntie April's Chicken, Waffles & Soul Food: Reviews | KQED",
"description": "Tom: "If you’re the kind of person interested in heading to a new neighborhood to check out a community-serving, butter-drenched restaurant with a lot of soul, head on down to Auntie April's."\r\nStacy: "Our chicken and waffle combos were delicious. The chicken was hot and crispy on the outside, juicy on the inside. The waffles -- wow."\r\nTerrence: "Auntie April’s special hot sauce was one of my favorite parts."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Auntie April's Chicken, Waffles & Soul Food: Reviews",
"datePublished": "2010-07-22T15:56:12-07:00",
"dateModified": "2024-09-05T21:25:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3802/auntie-aprils-chicken-waffles-soul-food-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Auntie April’s Chicken, Waffles & Soul Food: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3814\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/40/2010/07/tom-temprano.jpg\" alt=\"Tom Temprano\" title=\"Tom Temprano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Non-Profit Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Auntie April’s Chicken, Waffles & Soul Food\u003cbr>\n\u003cstrong>Reviewed Auntie April’s Chicken, Waffles & Soul Food:\u003c/strong> Wednesday, February 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIn the interest of full disclosure, it’s important to understand that I am a lover of all things soul. Soul music, soul power, soul clapping, and especially soul food. Crispy fried chicken, ham-laden collard greens, perfectly breaded catfish, and red velvet cake are certainly a few of my favorite things, and they are dishes I’ve sampled near and far. However, even a jaded soul foodie, such as myself, will have a blast at Auntie April’s Chicken ‘n’ Waffles, an unpretentious finger-licking-good eatery on 3rd Street in the Bayview District. \u003c/p>\n\u003cp>My first trip to Auntie April’s was completely due to my being totally caught off guard by the fact that San Francisco had its own chicken and waffles spot. Having grown up on Roscoe’s House of Chicken ‘n’ Waffles, a Los Angeles staple, I knew I had to give it a try. Buttery, syrup-drenched waffles and crispy, crumbly chicken wings awaited. I was hooked, and at under $10, I could afford to gleefully work my way toward a first heart attack again and again. And I did.\u003c/p>\n\u003cp>For my most recent visit, I brought along two Auntie April’s newbies, and was determined to try something new myself. One of my guests ordered a $6 fried catfish po’boy, which was gigantic and served with fries that tasted just like all the other delicious goodies that had hopped into the fryer before them. Yum! Another went for the gold and got the $13 four-piece chicken dinner and, for her two hefty sides, chose collard greens and red beans and rice. The chicken, as always, had Auntie April’s melt-in-your-mouth batter without the grease one comes to expect at lesser fried chicken joints. Her collard greens were stewed to perfection, and her red beans and rice had just the right amount of seasonings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before I get into my meal of meals, I want to comment on some of the non-food features that are indicative of Auntie April’s serious soul cred. Firstly, the staff, which is usually no more than two, does not mess around. Their job is to fry your food perfectly and quickly (all of our meals were back to us in ten minutes), not to waste time on too many pleasantries. The restaurant also caters to its clientele, who are residents of the Bayview community, by providing a lovely seating area where people can congregate and by not wasting time/energy/space on unnecessary décor. Again, at Auntie April’s they are focused on the food, and you should be, too! Oh, and they have a touching Michael Jackson shrine! So much soul!\u003c/p>\n\u003cp>Anyway, back to the food focus! I decided to break away from my penchant for poultry on this visit and went with the 4-piece catfish dinner, which, for only $13, included four tasty pieces of fish, two sides, and cornbread. The fish was to die for! Tender and moist as could be and covered in a relatively light, but delightfully crispy cornmeal batter. My sides — mac ‘n’ cheese and yams — both knocked my socks off, with the mac leaving gooey strings in my beard, and the sweet syrupy yams putting me on the edge of a diabetic coma. \u003c/p>\n\u003cp>Somehow after all of this food, the three of us mustered up the courage to try and stuff down a slice of red velvet cake, as it looked too good to miss. It was. We bought another piece and will be dealing with the consequences for days. Auntie April’s is not for the faint of heart, literally, but if you’re the kind of person interested in heading to a new neighborhood to check out a community-serving, butter-drenched restaurant with a lot of soul, head on down to Auntie April’s today. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/stacy-roach.jpg\" alt=\"Stacy Roach\" title=\"Stacy Roach\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stacy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alamo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incontro Ristorante\u003cbr>\n\u003cstrong>Reviewed Auntie April’s Chicken, Waffles & Soul Food:\u003c/strong> Saturday, February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy wife and I decided to take our thirteen-year-old son Max and his best friend Nathan to dinner at Auntie Aprils. We opted for an early dinner and arrived at 6 pm. There were a bunch of folks hangin’ on the sidewalk in front of April’s but no one in the restaurant. Not even anyone behind the counter. I am guessing it’s more of a breakfast/lunch joint. \u003c/p>\n\u003cp>A nice young man came out and asked if we were going to get food to go or eat in, we opted to eat in, and he invited us to sit anywhere and gave us menus. \u003c/p>\n\u003cp>The décor is very basic. Some tables had glass tops and tablecloths, and others had those faux oilcloth tablecloths. There were some couches and chairs in the front window. We opted for a table in the back, close to the open kitchen, which runs all along one wall. \u003c/p>\n\u003cp>Shortly, April herself came out, sporting a red chef coat, red sweat pants, and what looked like slippers. She took our order – the boys ignored our advice, “They are known for their chicken and waffles here, boys,” and our son ordered a plain cheeseburger with fries, and Nathan ordered chicken strips with fries. Really, you could take these boys anywhere, and if those items are on the menu, that’s what they will order. It’s been that way since they first met in second grade. Nathan briefly considered ordering from the “Grown Man’s Menu,” but I think it was just because he liked the name. \u003c/p>\n\u003cp>My wife ordered the leg/thigh/waffle combo, and I got the three-piece wing and waffle combo. April and her young assistant commenced to whipping up our dinner. In no time at all, we were presented with our meal and plastic squirt bottles of ketchup, hot sauce, and (of course) syrup. \u003c/p>\n\u003cp>The boys declared their meals “good.” Our chicken and waffle combos were delicious. The chicken was hot and crispy on the outside, juicy on the inside. The hot sauce was a nice combo of spice and vinegar and was excellent on the chicken. The waffles — wow. First, they came loaded with a little lake of butter, to which I added the syrup, making a beautiful, little, buttery, sweet sauce. The waffles were light and crisp at first. Naturally, as the meal progressed, the butter/syrup duo permeated the waffle and they got less crisp, but they were still yummy. My son asked for a bite of waffle and then proceeded to eat about half of my waffle. I told him we could order him a waffle, but he contented himself with pilfering from mine. Nathan declined to taste the waffles, I think, because he didn’t want to experience the regret of not having ordered waffles. \u003c/p>\n\u003cp>I had looked at some reviews on Yelp, and many people commented on the red velvet cake, so my wife, who LOVES red velvet anything, ordered a slice, and April astutely suggested four forks. The cake was a two-layer affair, with the requisite cream cheese frosting, which April had packed with red velvet cake crumbs. The taste, unfortunately, did not live up to its image. It was dry and didn’t have enough chocolate flavor for me. The frosting was gooey, not fluffy, but it did have good cream cheese flavor. We guessed that perhaps the red velvet cake was intended for consumption earlier in the day and was maybe just a little long in the tooth by the time we ordered. Again, this is probably a better lunch spot. Our entire meal, for four people, was $38.00, which is very reasonable. \u003c/p>\n\u003cp>As for the neighborhood — we were able to get a parking space just one storefront away on the street. As we were pulling away, the boys commented that they hadn’t felt comfortable when we first got there, because of the people congregated in front of the restaurant. My wife and I felt completely safe the entire time, even though it was dark when we left. Again, probably a better lunch choice for four white folks from the ‘burbs, but even so, we didn’t have any issues and, despite what I had read on Yelp, saw no drug deals go down. \u003c/p>\n\u003cp>Would we go back? Probably, if we were in the area. I could totally see hitting Auntie April’s on the way to a game and picking up fried chicken to go. Or stopping on the way home from the airport. Or if I was at a client site over in Potrero Hill and finished up in time for lunch. But it’s not a destination choice, meaning I doubt I would get up on a Saturday and suggest driving there for lunch. Although, we did tack on a visit to Mitchell’s Ice Cream in the Lower Mission, which really isn’t that far, and is another out-of-the-way spot. So, a chicken-waffle-ice cream field trip just might make it a destination. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/terrence-brewer.jpg\" alt=\"Terrence Brewer\" title=\"Terrence Brewer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Terrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Jazz Guitarist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Butterfly Restaurant\u003cbr>\n\u003cstrong>Reviewed Auntie April’s Chicken, Waffles & Soul Food:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have had the infamous Roscoe’s chicken and waffles, so I had a little bit of an idea of what to expect from Auntie April’s Chicken ‘n’ Waffles, and I was looking forward to it. Auntie April’s is located in the Hunters Point/Bayview district of San Francisco, which has been/can be known for being a tough/rough part of town. I didn’t find that at all. I went midday and didn’t feel uncomfortable at all, and with plenty of parking, it had a leg up on most places to eat in San Francisco!\u003c/p>\n\u003cp>Although we — the \u003cem>Check, Please! Bay Area\u003c/em> participants — were instructed to bring cash to Auntie April’s, as they don’t take checks or credit cards, I, of course, forgot to go to the bank. Just up the block, I found a corner store, which had an ATM, and made my way back to survey the menu. Auntie April’s is a chicken, waffles, and sandwich joint, so I wasn’t expecting amazing atmosphere or ambience, and what I found was pleasant and enjoyable. Recently revitalized, the main drag is just out in front of the restaurant and features palm trees and a newly built Muni station, which are all visually appealing. The inside of Auntie April’s was clean, well lit, spacious, and had plenty of seating. \u003c/p>\n\u003cp>The first thing on the menu that caught my eye was the fried catfish, of which I am a huge fan. I did decide, however, to stick to the task and try the namesake chicken and waffles. Auntie April’s did feature several waffle and chicken combinations, including leg, thigh, breast, or chicken strip combinations. I chose the chicken strips/waffle combo. I also added a single pancake to the order as, truth be told, I am a huge pancake fan — more so than waffles. I also added a side of yams or “sweet potatoes,” since Auntie April’s has many great soul food side dishes on the menu as well. The food came quickly, within ten minutes. The service was great, helpful and friendly. A woman even came and insisted on fixing my slightly wobbly table leg before my order came out! \u003c/p>\n\u003cp>The waffle was to my liking, light, fluffy, and very tasty. The pancake was very good, cooked perfectly with great flavor. The syrup, which some say makes the dish, wasn’t my favorite, but it was still very tasty. The chicken strips were great; great seasoning, flavor, and not over cooked. The chicken batter was light and not too “cakey.” Auntie April’s special hot sauce was one of my favorite parts. I would love to go back there and have some scrambled eggs with that hot sauce — tasty! The yams were a great surprise. Cooked with brown sugar and cinnamon, they were moist and flavorful. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall a great experience, and while a little out of my way living in the East Bay, I plan on going back to try some of the other items on the menu, and I would definitely recommend it to friends.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3802/auntie-aprils-chicken-waffles-soul-food-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_7940"
],
"label": "checkplease_9339"
},
"checkplease_3808": {
"type": "posts",
"id": "checkplease_3808",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3808",
"score": null,
"sort": [
1279839343000
]
},
"guestAuthors": [],
"slug": "butterfly-restaurant-info",
"title": "Butterfly: Restaurant Info",
"publishDate": 1279839343,
"format": "aside",
"headTitle": "Butterfly: Restaurant Info | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Butterfly Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3804\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/PoLmrTF68ck&hl=en_US&fs=1\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=butterfly+restaurant+san+franciscso&sll=37.778313,-121.959915&sspn=0.319658,0.55481&gl=us&ie=UTF8&hq=butterfly+restaurant+san+franciscso&hnear=&cid=10973077216860300693&ll=37.888944,-122.409668&spn=0.189666,0.291824&z=11&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=butterfly+restaurant+san+franciscso&sll=37.778313,-121.959915&sspn=0.319658,0.55481&gl=us&ie=UTF8&hq=butterfly+restaurant+san+franciscso&hnear=&cid=10973077216860300693&ll=37.888944,-122.409668&spn=0.189666,0.291824&z=11&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\nPier 33 Embarcadero (at Bay Street)\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-864-8999\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:butterflykitchen@yahoo.com\">butterflykitchen@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.butterflysf.com\">butterflysf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Robert Lam\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Robert Lam\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Stacey Choi\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California-Asian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sonoma Liberty Duck “Peking” Style, Kalua Pic with Butter Lettuce Cups, Sizzling Cowboy Steak\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Sunday through Thursday for dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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> 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> Yes, \u003ca href=\"http://www.opentable.com/butterfly-the-embarcadero\">make reservation\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 3-4 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> 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> Yes, DJs on weekends\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Butterfly+Restaurant&sll=37.759859,-122.22084&sspn=0.384338,0.641327&ie=UTF8&hq=Butterfly+Restaurant&hnear=&ll=37.799747,-122.361431&spn=0.096033,0.160332&z=13&iwloc=A\">Map\u003c/a>\u003cbr />\r\nPier 33 Embarcadero (Bay St)\u003cbr />\r\nSan Francisco, CA 94111\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-864-8999\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.butterflysf.com\">butterflysf.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=3804\">\u003cstrong>Reviews\u003c/strong>\u003c/a>\r\n",
"status": "publish",
"parent": 0,
"modified": 1725596727,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": true,
"iframeSrcs": [
"http://maps.google.com/maps"
],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 282
},
"headData": {
"title": "Butterfly: Restaurant Info | KQED",
"description": "Location: Map\r\nPier 33 Embarcadero (Bay St)\r\nSan Francisco, CA 94111\r\nPhone: 415-864-8999\r\nWebsite: butterflysf.com\r\nReviews\r\n",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Butterfly: Restaurant Info",
"datePublished": "2010-07-22T15:55:43-07:00",
"dateModified": "2024-09-05T21:25:27-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3808/butterfly-restaurant-info",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Butterfly Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3804\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/PoLmrTF68ck&hl=en_US&fs=1\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=butterfly+restaurant+san+franciscso&sll=37.778313,-121.959915&sspn=0.319658,0.55481&gl=us&ie=UTF8&hq=butterfly+restaurant+san+franciscso&hnear=&cid=10973077216860300693&ll=37.888944,-122.409668&spn=0.189666,0.291824&z=11&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=butterfly+restaurant+san+franciscso&sll=37.778313,-121.959915&sspn=0.319658,0.55481&gl=us&ie=UTF8&hq=butterfly+restaurant+san+franciscso&hnear=&cid=10973077216860300693&ll=37.888944,-122.409668&spn=0.189666,0.291824&z=11&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\nPier 33 Embarcadero (at Bay Street)\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-864-8999\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:butterflykitchen@yahoo.com\">butterflykitchen@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.butterflysf.com\">butterflysf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Robert Lam\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Robert Lam\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Stacey Choi\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California-Asian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sonoma Liberty Duck “Peking” Style, Kalua Pic with Butter Lettuce Cups, Sizzling Cowboy Steak\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Sunday through Thursday for dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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> 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> Yes, \u003ca href=\"http://www.opentable.com/butterfly-the-embarcadero\">make reservation\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 3-4 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> 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> Yes, DJs on weekends\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3808/butterfly-restaurant-info",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3845",
"checkplease_250",
"checkplease_3750",
"checkplease_3738",
"checkplease_3739"
],
"tags": [
"checkplease_7941"
],
"featImg": "checkplease_16295",
"label": "checkplease_9339"
},
"checkplease_3804": {
"type": "posts",
"id": "checkplease_3804",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "3804",
"score": null,
"sort": [
1279839327000
]
},
"guestAuthors": [],
"slug": "butterfly-restaurant-reviews",
"title": "Butterfly Restaurant: Reviews",
"publishDate": 1279839327,
"format": "aside",
"headTitle": "Butterfly Restaurant: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Butterfly Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3808\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/40/2010/07/terrence-brewer.jpg\" alt=\"Terrence Brewer\" title=\"Terrence Brewer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Terrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Jazz Guitarist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Butterfly Restaurant\u003cbr>\n\u003cstrong>Reviewed Butterfly Restaurant:\u003c/strong> Thursday, February 11, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nButterfly is one of San Francisco’s great dining experiences. Having been in business for over a decade and in the Embarcadero location for over five years, Butterfly has the perfect combination of great food and wonderful atmosphere. I had the great fortune of performing here as a jazz guitarist for almost nine years, so I got know the menu, owners, chef, and wait staff well. My experiences as a guest are always wonderful.\u003c/p>\n\u003cp>As soon as I walk in, I’m greeted by a host and taken to a table. Right away you notice what great atmosphere Butterfly has. Since Butterfly is located on the Embracadero at Pier 33, you have terrific view of the San Francisco Bay; the water actually comes underneath the restaurant about halfway, so at a window seat you feel as if you are sitting on top of the Bay! The lighting is low, but not so low you can’t make out what you are eating. Butterfly also always has great music playing on the house sound system; on this particular day, it was great Brazilian music with Antonio Carlos Jobim and Joao Gilberto.\u003c/p>\n\u003cp>Butterfly’s origins in the “California-Asian fusion” movement are pulled off better than any restaurant I’ve been to. The Asian influences in each dish are always subtle and complementary. Once seated, I received the traditional complimentary Butterfly starter appetizer of edamame beans dipped in olive oil and covered with sea salt and black and white sesame seeds. Next, I ordered the poached pear salad, fried calamari, and ahi tuna rolls for an appetizer. All of the appetizers arrived within five to ten minutes. The pear salad, with both red and white pears, was amazing. The dressing was light, and the sweetness of the pears balanced the savory of the warm blue cheese corn muffin. The calamari is one of my favorite dishes at Butterfly. It is lightly battered and served with lemon cucumbers and Tabasco rémoulade and is never over cooked! The ahi tuna rolls are fantastic. Lightly battered with tempura, the ahi tuna rolls are served with wasabi and balanced with a crème fraîche, which is amazing. In my nine years of eating at Butterfly, I have never had to salt or pepper my food, a true sign of the great flavor your food has there!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For a main course, I had the New York strip steak with mushroom jus. I asked for the steak medium, and it was perfect — pink through the middle with a tiny bit of searing on top. The steak was tender and juicy. The mushroom jus was amazingly flavorful. It also came with a small twice-baked potato and a shrimp-stuffed shiitake mushroom. Amazing blend of Asian spices, seasonings, and foods blended with California cuisine. \u003c/p>\n\u003cp>In regards to the dessert, a disclaimer first, I love bananas, but do not normally like banana flavored food items. However, Butterfly’s warm banana bread pudding is truly one of the best desserts I’ve ever had! It’s served warm with macapuno ice cream, powdered sugar, and this great sauce, which I’m still trying to figure out. The banana taste is subtle and balanced by the ice cream and sauce. The bottom and middle of the pudding are so soft and moist and the top is crispy — such a great texture combination.\u003c/p>\n\u003cp>The entire dinning experience at Butterfly is wonderful. The food is amazing, and while it can be more expensive than some places, the portions and quality of the food makes it well worth it! The staff is knowledgeable and friendly, and the atmosphere, while upscale, is conducive to jeans and t-shirts or a business suit.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/tom-temprano.jpg\" alt=\"Tom Temprano\" title=\"Tom Temprano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Non-Profit Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Auntie April’s Chicken, Waffles & Soul Food\u003cbr>\n\u003cstrong>Reviewed Butterfly Restaurant:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs a big fan of approaching situations with an open mind, I’m loath to admit that I was dead set on hating Butterfly before dining there. When I hear things like “Asian fusion,” “specialty cocktails,” and “Pier 33,” it reminds me of the income tax bracket I’m in and also of several less-than-exemplary wallet-busting situations that resulted in weeks of forced ramen consumption. Now that I’ve copped to my prejudice, I have to say that Butterfly threw me a serious curveball.\u003c/p>\n\u003cp>Not knowing what to do in situations where a place takes reservations, I made one online for a Thursday evening at 7, which was surprisingly simple. My guest and I arrived and were taken to one of only a handful of tables in the restaurant that were afforded an unencumbered view of the Bay, complete with passing ferries and the lights of Sausalito. The décor was also better than I had expected, cool but not gaudy, except for the chandeliers that looked like demonic sea urchins, which were actually a whole lot of fun. \u003c/p>\n\u003cp>Things got even better when our server let us know that Tuesday-Thursday evenings, Butterfly offers a three-course “Winter Menu,” which, for someone who’s used to value menus including four-piece chicken nuggets and pint-sized burgers, was a complete jaw dropper. For $21, my guest and I got to choose between three tantalizing options for a first course, entrée, and dessert. Yes!\u003cbr>\nAfter ordering several “specialty cocktails,” which, at $9 each, were pretty darn special, we got down to selecting our meals. As a declared pork aficionado, I delighted in selecting the kalua pig in butter lettuce cups as my first course. The pork was as tender and flavorful as any I’d ever had, and the delicious plum sauce it was served with made for a perfect sweet-savory blend. My dinner date chose the shrimp bisque with a puff pastry top, which was the size of a softball, and as buttery and doughy as could be. \u003c/p>\n\u003cp>As excited as we were about our first courses, our entrees got even better. My guest ordered the grilled Angus hanger steak, which was served over a tangle of pan-fried noodles, shrimp, and portabello mushrooms, and topped with fresh mâche. The steak was a perfect medium-rare with a rich smoky flavor, and the pan-fried noodles were crisp, but not even slightly greasy. My entrée, the sizzling turmeric grilled snapper was served much like my kalua pig, complete with cold noodles, grilled herbs and vegetables, and crisp butter lettuce to wrap it all up in. Putting them all together was fun in and of itself, and the resulting concoction knocked my socks off. The snapper was moist and had soaked up all of the tasty lemongrass and basil it had been sizzling in when it arrived. At this point we were already stuffed, and both of us struggled to finish even half of our entrees and had them wrapped up to go. What a lunch that made!\u003c/p>\n\u003cp>For dessert, which I was afraid to even think about, given my satiated state, I went with the warm chocolate torte, which was served with a generous scoop of chocolate ice cream. The richness contained in each bite was a chocolate lovers dream, and I forced myself to finish as much as I could stuff in. My date ordered the classic vanilla crème brûlée, which was light, flavorful and nothing short of perfect. \u003c/p>\n\u003cp>I can’t say how surprised I was by the value and quality we found at Butterfly. For a total of $75, we both left with huge grins on our faces and tomorrow’s bagged lunch to boot. While there were certainly moments that reminded me where I was, like the group at the table next to us guffawing over the apparently hilarious process of buying million dollar homes, even they couldn’t dampen the experience. And for two folks who laugh about struggling to balance rent and cell phone bills, it made the fact that we could afford such a great night on the town all the more pleasurable. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/stacy-roach.jpg\" alt=\"Stacy Roach\" title=\"Stacy Roach\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stacy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alamo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incontro Ristorante\u003cbr>\n\u003cstrong>Reviewed Butterfly Restaurant:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe walked into Butterfly as a light mist was falling on the Embarcadero. We have walked past this restaurant dozens of times, but never made it in. I have a built-in prejudice against anything on the waterfront as being touristy and not a good value. I realize that many restaurants along San Francisco’s waterfront are changing that perception, like the Water Bar, Epic Roasthouse, La Mar, and the Slanted Door, but there’s still Sinbad’s. \u003c/p>\n\u003cp>Anyway, we made a reservation through OpenTable (love that site) and were seated promptly by the hostess. The restaurant is not huge, but the high ceilings, the large wooded support beams, and the floor-to-ceiling windows all along the Bay side of the restaurant give it a feeling of spaciousness. I especially loved the huge sea anemone chandeliers. We were shown to a table for two facing the water. There were beautiful winking lights across the Bay, and we argued over whether it was Berkeley or El Cerrito we were seeing, until our waiter, Tom, corrected us both — it was the lights of refineries in Richmond. Huh. They really are pretty at night from this side of the Bay.\u003c/p>\n\u003cp>Tom was a fantastic waiter, attentive, funny, and efficient. Often, we start our meal with a cocktail, and Butterfly’s cocktail menu was intriguing and inventive, but we opted to skip cocktails, and go right to wine. Their wine list is good, not huge, but you can see that care was taken with the selections. This makes sense, since one of the investors is the wine maker at Reverie Vineyard in Napa. Based on our thinking about our dinner choices, we opted to select a Pinot Noir. Not wanting to break the bank on the wine, we actually selected the cheapest bottle on the Pinot list, a bottle of 2008 De Loach Pinot Noir. At $48, it was a lovely wine. Living so close to wine country, it’s hard to pay a lot for a bottle in a restaurant. \u003c/p>\n\u003cp>For starters, we ordered the wok-fried Shanghai garlic noodles with fall vegetables and the duo of poached pear and endive salad. The noodles were delicious, the vegetables cooked perfectly, and the garlic was in the foreground without overpowering the dish. My only complaint was that the dish included green peppers. Now, green peppers are one of the very few things that I won’t eat. I think their flavor is terrible, although I love all other peppers — red, yellow, orange, spicy, sweet, you name it. (I just discovered a Facebook Group called, “I Hate Green Peppers” — excellent.) Now, if I see green peppers in the ingredient list of a dish, I just steer clear. If, as in the case of the Shanghai garlic noodles at Butterfly, the dish comes with surprise green peppers, I don’t send it back. I am, after all, a big girl. So, I carefully pick out the green peppers and set them discreetly to the side. I want to be clear, my issue with green peppers is all mine, and I don’t fault the restaurant at all. And, even though I had to pick through the noodles to find all the offensive little green squares (nice, even dice, by the way), it in no way diminished my enjoyment of the dish. I loved those noodles and was sad when they were gone. Apparently, Butterfly procures the noodles from Chinatown, and the only thing in English on their invoice is the bottom line dollar sign. See, I love that story because it speaks to the level of detail that the chef takes with his food. \u003c/p>\n\u003cp>The salad was equally yummy, with a light dressing. The pears were perfectly poached, and the endive spears had a dab of blue cheese with a candied walnut that you could pick up and eat with your fingers. The only discordant note on the salad plate was the Hawaiian bread and blue cheese muffin. By itself, the muffin was fantastic, but it was a bit too garlicky and savory to meld with the yummy flavors of the salad. \u003c/p>\n\u003cp>For our entrees, I selected the roasted Sonoma Liberty Duck “Peking Style,” while my wife went with the five spice-braised Angus beef short ribs. Both were delicious, perfectly cooked, and beautifully presented. Tom delivered the short ribs and then poured the au jus from a cute little white pitcher over the crispy jasmine rice cakes. The five spice on the short ribs was perfect — it wasn’t overly domineering, nor was it just a whisper. The rice cakes were a perfect accompaniment to the sultry fall-apart ribs. The duck combined a confit of the leg and thigh and the seared breast. So, right off the bat, a ton of duck on the plate. The breast was cooked and seasoned perfectly. The confit leg was delicate and fell off the bone into succulent little bites. The orange “salad” was pretty, but didn’t add much to the dish, and although the menu advertised kumquats, I didn’t spot any. My only real disappointment was the green onion crêpes. They were a bit too egg foo yong-y for my taste, and the flavor was off for my palate. But let me be clear, once I pushed them to the side, I got maximum pleasure from the duck, which went exquisitely with the Pinot Noir. As Tom said, “Duck and Pinot Noir are just made for each other.”\u003c/p>\n\u003cp>My wife and I usually just split a dessert, but we were torn between three options on the dessert menu. First, the banana bread pudding with macapuno ice cream (sweet coconut) and macadamia nut brittle: you had me at bread pudding. Second, the warm chocolate torte with coffee ice cream. Not being huge chocolate people, we rarely choose the over-the-top chocolate dessert option, but both Tom and the manager highly recommended the dish. The third temptation was the banana lumpia rolls with coconut ice cream. Now, we already had one banana selection, and really, two girls don’t really need three desserts after a full and satisfying meal. But it was the coconut ice cream that was calling my name. We explained our dilemma to the manager, who solved it by bringing the bread pudding, the chocolate torte, and a beautiful little side of the coconut ice cream in a martini glass. Perfect. The bread pudding was off the charts good — perfect consistency — not too gummy and not at all dry. The warm chocolate torte was also delicious, with that gooey chocolate center that oozes out when you bust it open. And the coffee ice cream was a perfect partner. It was just really rich. The coconut ice cream was sublime with chunks of young coconut. We learned from Tom that the restaurant gets their ice cream from Mitchell’s in the Lower Mission. Mitchell’s apparently has all kinds of kooky tropical ice creams and has a retail storefront as well as being a wholesaler. Again, these are the little details that show the chef takes care in selecting the suppliers for his restaurant.\u003c/p>\n\u003cp>Speaking of the chef-owner, Robert Lam came out after our entrees to ask how our dinner was. I am always impressed when the chef mingles with the customers, getting feedback directly. Of course we gushed about our meal, and he was gracious, laughing along with us, as we talked about other five spice dishes we’ve had in the past at other restaurants that totally missed the mark. I saw him visit pretty much every table at some point during our meal. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, our experience was excellent and not only would we go back, we would also take our discriminating foodie friends here. The total for our meal was very reasonable at $136.88, especially for a tablecloth restaurant right on the water. \u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Terrence:\u003c/strong> \"Butterfly's origins in the 'California-Asian fusion' movement are pulled off better than any restaurant I've been to.\"\r\n\u003cstrong>Tom:\u003c/strong> \"For $21, my guest and I got to choose between three tantalizing options for a first course, entrée, and dessert. Yes!\"\r\n\u003cstrong>Stacy:\u003c/strong> \"Overall, our experience was excellent and not only would we go back, we would also take our discriminating foodie friends here.\"",
"status": "publish",
"parent": 0,
"modified": 1725596729,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 25,
"wordCount": 2803
},
"headData": {
"title": "Butterfly Restaurant: Reviews | KQED",
"description": "Terrence: "Butterfly's origins in the 'California-Asian fusion' movement are pulled off better than any restaurant I've been to."\r\nTom: "For $21, my guest and I got to choose between three tantalizing options for a first course, entrée, and dessert. Yes!"\r\nStacy: "Overall, our experience was excellent and not only would we go back, we would also take our discriminating foodie friends here."",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Butterfly Restaurant: Reviews",
"datePublished": "2010-07-22T15:55:27-07:00",
"dateModified": "2024-09-05T21:25:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/3804/butterfly-restaurant-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Butterfly Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3808\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3785\">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/cp506iPod.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/40/2010/07/terrence-brewer.jpg\" alt=\"Terrence Brewer\" title=\"Terrence Brewer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Terrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Jazz Guitarist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Butterfly Restaurant\u003cbr>\n\u003cstrong>Reviewed Butterfly Restaurant:\u003c/strong> Thursday, February 11, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nButterfly is one of San Francisco’s great dining experiences. Having been in business for over a decade and in the Embarcadero location for over five years, Butterfly has the perfect combination of great food and wonderful atmosphere. I had the great fortune of performing here as a jazz guitarist for almost nine years, so I got know the menu, owners, chef, and wait staff well. My experiences as a guest are always wonderful.\u003c/p>\n\u003cp>As soon as I walk in, I’m greeted by a host and taken to a table. Right away you notice what great atmosphere Butterfly has. Since Butterfly is located on the Embracadero at Pier 33, you have terrific view of the San Francisco Bay; the water actually comes underneath the restaurant about halfway, so at a window seat you feel as if you are sitting on top of the Bay! The lighting is low, but not so low you can’t make out what you are eating. Butterfly also always has great music playing on the house sound system; on this particular day, it was great Brazilian music with Antonio Carlos Jobim and Joao Gilberto.\u003c/p>\n\u003cp>Butterfly’s origins in the “California-Asian fusion” movement are pulled off better than any restaurant I’ve been to. The Asian influences in each dish are always subtle and complementary. Once seated, I received the traditional complimentary Butterfly starter appetizer of edamame beans dipped in olive oil and covered with sea salt and black and white sesame seeds. Next, I ordered the poached pear salad, fried calamari, and ahi tuna rolls for an appetizer. All of the appetizers arrived within five to ten minutes. The pear salad, with both red and white pears, was amazing. The dressing was light, and the sweetness of the pears balanced the savory of the warm blue cheese corn muffin. The calamari is one of my favorite dishes at Butterfly. It is lightly battered and served with lemon cucumbers and Tabasco rémoulade and is never over cooked! The ahi tuna rolls are fantastic. Lightly battered with tempura, the ahi tuna rolls are served with wasabi and balanced with a crème fraîche, which is amazing. In my nine years of eating at Butterfly, I have never had to salt or pepper my food, a true sign of the great flavor your food has there!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For a main course, I had the New York strip steak with mushroom jus. I asked for the steak medium, and it was perfect — pink through the middle with a tiny bit of searing on top. The steak was tender and juicy. The mushroom jus was amazingly flavorful. It also came with a small twice-baked potato and a shrimp-stuffed shiitake mushroom. Amazing blend of Asian spices, seasonings, and foods blended with California cuisine. \u003c/p>\n\u003cp>In regards to the dessert, a disclaimer first, I love bananas, but do not normally like banana flavored food items. However, Butterfly’s warm banana bread pudding is truly one of the best desserts I’ve ever had! It’s served warm with macapuno ice cream, powdered sugar, and this great sauce, which I’m still trying to figure out. The banana taste is subtle and balanced by the ice cream and sauce. The bottom and middle of the pudding are so soft and moist and the top is crispy — such a great texture combination.\u003c/p>\n\u003cp>The entire dinning experience at Butterfly is wonderful. The food is amazing, and while it can be more expensive than some places, the portions and quality of the food makes it well worth it! The staff is knowledgeable and friendly, and the atmosphere, while upscale, is conducive to jeans and t-shirts or a business suit.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/tom-temprano.jpg\" alt=\"Tom Temprano\" title=\"Tom Temprano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Non-Profit Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Auntie April’s Chicken, Waffles & Soul Food\u003cbr>\n\u003cstrong>Reviewed Butterfly Restaurant:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs a big fan of approaching situations with an open mind, I’m loath to admit that I was dead set on hating Butterfly before dining there. When I hear things like “Asian fusion,” “specialty cocktails,” and “Pier 33,” it reminds me of the income tax bracket I’m in and also of several less-than-exemplary wallet-busting situations that resulted in weeks of forced ramen consumption. Now that I’ve copped to my prejudice, I have to say that Butterfly threw me a serious curveball.\u003c/p>\n\u003cp>Not knowing what to do in situations where a place takes reservations, I made one online for a Thursday evening at 7, which was surprisingly simple. My guest and I arrived and were taken to one of only a handful of tables in the restaurant that were afforded an unencumbered view of the Bay, complete with passing ferries and the lights of Sausalito. The décor was also better than I had expected, cool but not gaudy, except for the chandeliers that looked like demonic sea urchins, which were actually a whole lot of fun. \u003c/p>\n\u003cp>Things got even better when our server let us know that Tuesday-Thursday evenings, Butterfly offers a three-course “Winter Menu,” which, for someone who’s used to value menus including four-piece chicken nuggets and pint-sized burgers, was a complete jaw dropper. For $21, my guest and I got to choose between three tantalizing options for a first course, entrée, and dessert. Yes!\u003cbr>\nAfter ordering several “specialty cocktails,” which, at $9 each, were pretty darn special, we got down to selecting our meals. As a declared pork aficionado, I delighted in selecting the kalua pig in butter lettuce cups as my first course. The pork was as tender and flavorful as any I’d ever had, and the delicious plum sauce it was served with made for a perfect sweet-savory blend. My dinner date chose the shrimp bisque with a puff pastry top, which was the size of a softball, and as buttery and doughy as could be. \u003c/p>\n\u003cp>As excited as we were about our first courses, our entrees got even better. My guest ordered the grilled Angus hanger steak, which was served over a tangle of pan-fried noodles, shrimp, and portabello mushrooms, and topped with fresh mâche. The steak was a perfect medium-rare with a rich smoky flavor, and the pan-fried noodles were crisp, but not even slightly greasy. My entrée, the sizzling turmeric grilled snapper was served much like my kalua pig, complete with cold noodles, grilled herbs and vegetables, and crisp butter lettuce to wrap it all up in. Putting them all together was fun in and of itself, and the resulting concoction knocked my socks off. The snapper was moist and had soaked up all of the tasty lemongrass and basil it had been sizzling in when it arrived. At this point we were already stuffed, and both of us struggled to finish even half of our entrees and had them wrapped up to go. What a lunch that made!\u003c/p>\n\u003cp>For dessert, which I was afraid to even think about, given my satiated state, I went with the warm chocolate torte, which was served with a generous scoop of chocolate ice cream. The richness contained in each bite was a chocolate lovers dream, and I forced myself to finish as much as I could stuff in. My date ordered the classic vanilla crème brûlée, which was light, flavorful and nothing short of perfect. \u003c/p>\n\u003cp>I can’t say how surprised I was by the value and quality we found at Butterfly. For a total of $75, we both left with huge grins on our faces and tomorrow’s bagged lunch to boot. While there were certainly moments that reminded me where I was, like the group at the table next to us guffawing over the apparently hilarious process of buying million dollar homes, even they couldn’t dampen the experience. And for two folks who laugh about struggling to balance rent and cell phone bills, it made the fact that we could afford such a great night on the town all the more pleasurable. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/stacy-roach.jpg\" alt=\"Stacy Roach\" title=\"Stacy Roach\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Stacy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alamo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Incontro Ristorante\u003cbr>\n\u003cstrong>Reviewed Butterfly Restaurant:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe walked into Butterfly as a light mist was falling on the Embarcadero. We have walked past this restaurant dozens of times, but never made it in. I have a built-in prejudice against anything on the waterfront as being touristy and not a good value. I realize that many restaurants along San Francisco’s waterfront are changing that perception, like the Water Bar, Epic Roasthouse, La Mar, and the Slanted Door, but there’s still Sinbad’s. \u003c/p>\n\u003cp>Anyway, we made a reservation through OpenTable (love that site) and were seated promptly by the hostess. The restaurant is not huge, but the high ceilings, the large wooded support beams, and the floor-to-ceiling windows all along the Bay side of the restaurant give it a feeling of spaciousness. I especially loved the huge sea anemone chandeliers. We were shown to a table for two facing the water. There were beautiful winking lights across the Bay, and we argued over whether it was Berkeley or El Cerrito we were seeing, until our waiter, Tom, corrected us both — it was the lights of refineries in Richmond. Huh. They really are pretty at night from this side of the Bay.\u003c/p>\n\u003cp>Tom was a fantastic waiter, attentive, funny, and efficient. Often, we start our meal with a cocktail, and Butterfly’s cocktail menu was intriguing and inventive, but we opted to skip cocktails, and go right to wine. Their wine list is good, not huge, but you can see that care was taken with the selections. This makes sense, since one of the investors is the wine maker at Reverie Vineyard in Napa. Based on our thinking about our dinner choices, we opted to select a Pinot Noir. Not wanting to break the bank on the wine, we actually selected the cheapest bottle on the Pinot list, a bottle of 2008 De Loach Pinot Noir. At $48, it was a lovely wine. Living so close to wine country, it’s hard to pay a lot for a bottle in a restaurant. \u003c/p>\n\u003cp>For starters, we ordered the wok-fried Shanghai garlic noodles with fall vegetables and the duo of poached pear and endive salad. The noodles were delicious, the vegetables cooked perfectly, and the garlic was in the foreground without overpowering the dish. My only complaint was that the dish included green peppers. Now, green peppers are one of the very few things that I won’t eat. I think their flavor is terrible, although I love all other peppers — red, yellow, orange, spicy, sweet, you name it. (I just discovered a Facebook Group called, “I Hate Green Peppers” — excellent.) Now, if I see green peppers in the ingredient list of a dish, I just steer clear. If, as in the case of the Shanghai garlic noodles at Butterfly, the dish comes with surprise green peppers, I don’t send it back. I am, after all, a big girl. So, I carefully pick out the green peppers and set them discreetly to the side. I want to be clear, my issue with green peppers is all mine, and I don’t fault the restaurant at all. And, even though I had to pick through the noodles to find all the offensive little green squares (nice, even dice, by the way), it in no way diminished my enjoyment of the dish. I loved those noodles and was sad when they were gone. Apparently, Butterfly procures the noodles from Chinatown, and the only thing in English on their invoice is the bottom line dollar sign. See, I love that story because it speaks to the level of detail that the chef takes with his food. \u003c/p>\n\u003cp>The salad was equally yummy, with a light dressing. The pears were perfectly poached, and the endive spears had a dab of blue cheese with a candied walnut that you could pick up and eat with your fingers. The only discordant note on the salad plate was the Hawaiian bread and blue cheese muffin. By itself, the muffin was fantastic, but it was a bit too garlicky and savory to meld with the yummy flavors of the salad. \u003c/p>\n\u003cp>For our entrees, I selected the roasted Sonoma Liberty Duck “Peking Style,” while my wife went with the five spice-braised Angus beef short ribs. Both were delicious, perfectly cooked, and beautifully presented. Tom delivered the short ribs and then poured the au jus from a cute little white pitcher over the crispy jasmine rice cakes. The five spice on the short ribs was perfect — it wasn’t overly domineering, nor was it just a whisper. The rice cakes were a perfect accompaniment to the sultry fall-apart ribs. The duck combined a confit of the leg and thigh and the seared breast. So, right off the bat, a ton of duck on the plate. The breast was cooked and seasoned perfectly. The confit leg was delicate and fell off the bone into succulent little bites. The orange “salad” was pretty, but didn’t add much to the dish, and although the menu advertised kumquats, I didn’t spot any. My only real disappointment was the green onion crêpes. They were a bit too egg foo yong-y for my taste, and the flavor was off for my palate. But let me be clear, once I pushed them to the side, I got maximum pleasure from the duck, which went exquisitely with the Pinot Noir. As Tom said, “Duck and Pinot Noir are just made for each other.”\u003c/p>\n\u003cp>My wife and I usually just split a dessert, but we were torn between three options on the dessert menu. First, the banana bread pudding with macapuno ice cream (sweet coconut) and macadamia nut brittle: you had me at bread pudding. Second, the warm chocolate torte with coffee ice cream. Not being huge chocolate people, we rarely choose the over-the-top chocolate dessert option, but both Tom and the manager highly recommended the dish. The third temptation was the banana lumpia rolls with coconut ice cream. Now, we already had one banana selection, and really, two girls don’t really need three desserts after a full and satisfying meal. But it was the coconut ice cream that was calling my name. We explained our dilemma to the manager, who solved it by bringing the bread pudding, the chocolate torte, and a beautiful little side of the coconut ice cream in a martini glass. Perfect. The bread pudding was off the charts good — perfect consistency — not too gummy and not at all dry. The warm chocolate torte was also delicious, with that gooey chocolate center that oozes out when you bust it open. And the coffee ice cream was a perfect partner. It was just really rich. The coconut ice cream was sublime with chunks of young coconut. We learned from Tom that the restaurant gets their ice cream from Mitchell’s in the Lower Mission. Mitchell’s apparently has all kinds of kooky tropical ice creams and has a retail storefront as well as being a wholesaler. Again, these are the little details that show the chef takes care in selecting the suppliers for his restaurant.\u003c/p>\n\u003cp>Speaking of the chef-owner, Robert Lam came out after our entrees to ask how our dinner was. I am always impressed when the chef mingles with the customers, getting feedback directly. Of course we gushed about our meal, and he was gracious, laughing along with us, as we talked about other five spice dishes we’ve had in the past at other restaurants that totally missed the mark. I saw him visit pretty much every table at some point during our meal. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, our experience was excellent and not only would we go back, we would also take our discriminating foodie friends here. The total for our meal was very reasonable at $136.88, especially for a tablecloth restaurant right on the water. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/3804/butterfly-restaurant-reviews",
"authors": [
"2006"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10",
"checkplease_3729"
],
"tags": [
"checkplease_7941"
],
"label": "checkplease_9339"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"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.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"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.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"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",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"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/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"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.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/checkplease?program=check-please": {
"isFetching": false,
"latestQuery": {
"from": 696,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1224,
"relation": "eq"
},
"items": [
"checkplease_4096",
"checkplease_4084",
"checkplease_4005",
"checkplease_3878",
"checkplease_3785",
"checkplease_3821",
"checkplease_3798",
"checkplease_3829",
"checkplease_3814",
"checkplease_3802",
"checkplease_3808",
"checkplease_3804"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"checkplease_program_check-please": {
"isLoading": true
},
"checkplease_9339": {
"type": "terms",
"id": "checkplease_9339",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9339",
"found": true
},
"relationships": {},
"name": "Check Please!",
"slug": "check-please",
"taxonomy": "program",
"description": null,
"featImg": null,
"headData": {
"title": "Check Please! Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1710,
"isLoading": false,
"link": "/checkplease/program/check-please"
},
"checkplease_3750": {
"type": "terms",
"id": "checkplease_3750",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cuisine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 161,
"slug": "cuisine",
"isLoading": false,
"link": "/checkplease/category/cuisine"
},
"checkplease_3740": {
"type": "terms",
"id": "checkplease_3740",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3740",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 158,
"slug": "east-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/east-bay-restaurant-info"
},
"checkplease_3831": {
"type": "terms",
"id": "checkplease_3831",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3831",
"found": true
},
"relationships": {},
"featImg": null,
"name": "greek",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "greek Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 236,
"slug": "greek-cuisine",
"isLoading": false,
"link": "/checkplease/category/greek-cuisine"
},
"checkplease_7948": {
"type": "terms",
"id": "checkplease_7948",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7948",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lebanese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lebanese Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 315,
"slug": "lebanese-mediterranean-cuisine",
"isLoading": false,
"link": "/checkplease/category/lebanese-mediterranean-cuisine"
},
"checkplease_3754": {
"type": "terms",
"id": "checkplease_3754",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3754",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mediterranean",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mediterranean Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 166,
"slug": "mediterranean-cuisine",
"isLoading": false,
"link": "/checkplease/category/mediterranean-cuisine"
},
"checkplease_3738": {
"type": "terms",
"id": "checkplease_3738",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurant info",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurant info Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 156,
"slug": "restaurant-info",
"isLoading": false,
"link": "/checkplease/category/restaurant-info"
},
"checkplease_7947": {
"type": "terms",
"id": "checkplease_7947",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7947",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkish",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkish Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 314,
"slug": "turkish",
"isLoading": false,
"link": "/checkplease/category/turkish"
},
"checkplease_7949": {
"type": "terms",
"id": "checkplease_7949",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7949",
"found": true
},
"relationships": {},
"featImg": null,
"name": "walnut creek",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "walnut creek Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 316,
"slug": "walnut-creek",
"isLoading": false,
"link": "/checkplease/category/walnut-creek"
},
"checkplease_7945": {
"type": "terms",
"id": "checkplease_7945",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7945",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Babalou's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Babalou's Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 312,
"slug": "babalous",
"isLoading": false,
"link": "/checkplease/tag/babalous"
},
"checkplease_3730": {
"type": "terms",
"id": "checkplease_3730",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3730",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 146,
"slug": "east-bay-reviews",
"isLoading": false,
"link": "/checkplease/category/east-bay-reviews"
},
"checkplease_10": {
"type": "terms",
"id": "checkplease_10",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 15,
"slug": "reviews",
"isLoading": false,
"link": "/checkplease/category/reviews"
},
"checkplease_50": {
"type": "terms",
"id": "checkplease_50",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 287,
"slug": "events",
"isLoading": false,
"link": "/checkplease/category/events"
},
"checkplease_3871": {
"type": "terms",
"id": "checkplease_3871",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kqed food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kqed food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 272,
"slug": "kqed-food",
"isLoading": false,
"link": "/checkplease/category/kqed-food"
},
"checkplease_3392": {
"type": "terms",
"id": "checkplease_3392",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3392",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area bites",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area bites Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 129,
"slug": "bay-area-bites",
"isLoading": false,
"link": "/checkplease/category/bay-area-bites"
},
"checkplease_3872": {
"type": "terms",
"id": "checkplease_3872",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3872",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food & wine this week",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food & wine this week Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 143,
"slug": "food-wine-this-week",
"isLoading": false,
"link": "/checkplease/category/food-wine-this-week"
},
"checkplease_3731": {
"type": "terms",
"id": "checkplease_3731",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3731",
"found": true
},
"relationships": {},
"featImg": null,
"name": "episodes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "episodes Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 149,
"slug": "episodes",
"isLoading": false,
"link": "/checkplease/category/episodes"
},
"checkplease_3736": {
"type": "terms",
"id": "checkplease_3736",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3736",
"found": true
},
"relationships": {},
"featImg": null,
"name": "season 5",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "season 5 Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 154,
"slug": "season-5",
"isLoading": false,
"link": "/checkplease/category/season-5"
},
"checkplease_7940": {
"type": "terms",
"id": "checkplease_7940",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7940",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Auntie April's Soul Food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Auntie April's Soul Food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 307,
"slug": "auntie-aprils-soul-food",
"isLoading": false,
"link": "/checkplease/tag/auntie-aprils-soul-food"
},
"checkplease_7941": {
"type": "terms",
"id": "checkplease_7941",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7941",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Butterfly Restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Butterfly Restaurant Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 308,
"slug": "butterfly-restaurant",
"isLoading": false,
"link": "/checkplease/tag/butterfly-restaurant"
},
"checkplease_7939": {
"type": "terms",
"id": "checkplease_7939",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7939",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Incontro Ristorante",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Incontro Ristorante Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 306,
"slug": "incontro-ristorante",
"isLoading": false,
"link": "/checkplease/tag/incontro-ristorante"
},
"checkplease_3751": {
"type": "terms",
"id": "checkplease_3751",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "italian",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "italian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 162,
"slug": "italian-cuisine",
"isLoading": false,
"link": "/checkplease/category/italian-cuisine"
},
"checkplease_7942": {
"type": "terms",
"id": "checkplease_7942",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7942",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san ramon",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san ramon Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 309,
"slug": "san-ramon",
"isLoading": false,
"link": "/checkplease/category/san-ramon"
},
"checkplease_12": {
"type": "terms",
"id": "checkplease_12",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/checkplease/category/recipes"
},
"checkplease_3873": {
"type": "terms",
"id": "checkplease_3873",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breakfast / brunch",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breakfast / brunch Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 168,
"slug": "breakfast-brunch",
"isLoading": false,
"link": "/checkplease/category/breakfast-brunch"
},
"checkplease_3739": {
"type": "terms",
"id": "checkplease_3739",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3739",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 157,
"slug": "san-francisco-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/san-francisco-restaurant-info"
},
"checkplease_3934": {
"type": "terms",
"id": "checkplease_3934",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3934",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soul food, cajun, creole",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soul food, cajun, creole Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 201,
"slug": "soul-food-cajun-creole",
"isLoading": false,
"link": "/checkplease/category/soul-food-cajun-creole"
},
"checkplease_3729": {
"type": "terms",
"id": "checkplease_3729",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3729",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 145,
"slug": "reviews-san-francisco",
"isLoading": false,
"link": "/checkplease/category/reviews-san-francisco"
},
"checkplease_3845": {
"type": "terms",
"id": "checkplease_3845",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3845",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 232,
"slug": "asian-fusion",
"isLoading": false,
"link": "/checkplease/category/asian-fusion"
},
"checkplease_250": {
"type": "terms",
"id": "checkplease_250",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "california",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "california Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 172,
"slug": "california",
"isLoading": false,
"link": "/checkplease/category/california"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}