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"content": "\u003cp>\u003cstrong>Chez Spencer: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3667\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">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/cp505iPod.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/susan-miller.jpg\" alt=\"Susan Miller\" title=\"Susan Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pharmaceutical Sales Rep\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Spencer\u003cbr>\n\u003cstrong>Reviewed Chez Spencer:\u003c/strong> Wednesday, February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n14th Street between Folsom and Harrison Streets is not exactly a charming street. There is little to no lighting on the street, and parking isn’t always easy, which is exactly why when one walks into Chez Spencer, it is like entering another world — a hidden oasis in the Mission. The ambiance is definitely one of the highlights! One enters through a gate, and it’s as if you’ve left the Bay Area and have just entered a restaurant built inside a wine-cave somewhere in France. \u003c/p>\n\u003cp>One walks through an outside garden, which includes the restaurant’s herb garden and olive trees, into an enclosed patio (where you can also dine) with its tiny, sparkling, white lights, and through the fantastic, enormous wooden doors into the restaurant. WOW! It has a vaulted ceiling with dramatic, arched beams, skylights, a wood-fired oven, and beautiful art and flowers tastefully arranged throughout the restaurant. Although it’s a spectacular setting with an industrial edge to it, there is still an intimate and romantic feel. The warm, even cozy lighting (whether sitting outside or in), as well as the pleasant music (live on the weekends), playing in the background that one can hear, but still carry on an intimate conversation, all add to the romantic elegance of this secret oasis. \u003c/p>\n\u003cp>My dining partner and I experienced excellent service. We walked in, announced ourselves to the French maître-d’, and were immediately taken to our table on the step-up platform area on the left side of the main room. We could view the sauté chefs working at their station from this vantage point, which was interesting, but not a distraction. The maître-d’ turned out to be our waiter, Florian, who was delightfully attentive and conversational if one asked him questions, but not so intrusive as to infringe upon our evening. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We asked Florian to pair our wines with each course, and he did a superb job of pairing, as well as making us feel like we were also choosing by explaining each wine and checking in with each of us to see if this was something we agreed might be a good match. Also, we asked him his recommendations on the food, despite having dined there often in the past. I was delighted to find his picks, to the dish, matched my own favorites from the menu. \u003c/p>\n\u003cp>I would definitely not say our meal was “bang for the buck,” especially considering that the butter-poached lobster starter was $25 alone, but the tasting menu with or without the wine pairing might be a better choice. Actually, we would have done this, but I simply could not live without having the HEAVENLY sweetbreads, which I believe are the best, certainly in the Bay Area, if not the world. OOOO LA LA! They are a specialty of the house.\u003c/p>\n\u003cp>All of the food was fantastic, but I have to say the sweetbreads were my favorite dish! I know that not everyone is a fan of sweetbreads and/or even willing to try them, but these are the ones to throw all caution to the wind! They are sautéed and served in a sherry wine vinegar and truffle vinaigrette with a Parmesan crisp and some arugula greens on top. The sweetbreads are sautéed to perfection, and one feels like one is eating a wonderful, warm beignet, set off by the rich sherry wine vinegar and truffle vinaigrette, and all of the richness is then cut by the light, peppery, and fresh arugula leaves. MAGNIFIQUE!\u003c/p>\n\u003cp>The asparagus is cooked perfectly al dente with some shaved Parmesan to add a slight salty or savory flavor to the grassiness, and a truffle-emulsion (which seemed more like a slightly flavored truffle-aioli with a hint of citrus and garlic) is drizzled on top. EXQUISITE! \u003c/p>\n\u003cp>The butter-poached lobster was cooked a la perfection: buttery, soft, sweet, and just chewy enough. It was sitting in what seemed to be a wonderful, smooth, and creamy artichoke dip or spread, much more viscous than what I traditionally think of as a “bisque.” We were both surprised at what a lovely, rich, and creamy dish this was! MARVELOUS!\u003c/p>\n\u003cp>For our mains, my partner had the wood-roasted Sonoma duck, which was deliciously savory slices of duck breast, cooked medium-rare, and served in a light, sweet wild berry and duck jus with sweet little cornmeal pancakes. I had the delicious rack of lamb, which was served medium-rare, cooked to a beautiful reddish-pink, and complemented by the charred edges. It was served in a rich port sauce with sautéed, buttery haricot vert, and carrots. DELICIOUS, both of these dishes!\u003c/p>\n\u003cp>The bread is très français: flaky on the outside, the crust crumbles onto your bread plate as you tear off a bite, but it is also light, airy, and chewy on the inside. And the butter…so creamy and sweet! The only thing I might change about these two items that would make a HUGE difference in, not only taste, but also perception of the whole experience is: one, they could warm the bread; and two, serve the butter at room temperature, so it’s easier to spread.\u003c/p>\n\u003cp>Let’s talk about my favorite course of any meal: DESSERT! HOORAY! My partner had a decadent warm chocolate pudding cake with Flowers of the Alps Tea Anglaise. A melt-in-your-mouth piece of heaven! I had a luscious, buttery, melt-in-your-mouth apple-almond tart with glace au lait. SUPERB! The only recommendation I would have for my dessert is that the topping should be creamier and not as icy as it was. \u003c/p>\n\u003cp>To sum up our experience: MARVELOUS! If one is looking for a romantic getaway with deliciously prepared foods, excellent service, and an intimate ambiance where one can carry on a conversation so as to enjoy one’s meal this is it. Chez Spencer is a hidden, romantic oasis in the Mission, a secret one should definitely share and experience with a loved one. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/eric-raynard.jpg\" alt=\"Eric Raynard\" title=\"Eric Raynard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Recruiter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marnee Thai Restaurant\u003cbr>\n\u003cstrong>Reviewed Chez Spencer:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOne approaches a fine dining establishment like Chez Spencer with certain expectations about the quality of food, service, and ambiance. On each and every level, this lovely restaurant surpassed all expectations.\u003c/p>\n\u003cp>The first positive indicator was a telephone call from a representative of Chez Spencer confirming our online reservation twenty-four hours in advance. When we arrived at 6 PM on a Friday evening, the hostess gave us a choice of the bustling inside room or the quieter and more romantic covered patio with heat lamps. When she alerted us that a live piano player was starting inside in an hour, we opted for the patio.\u003c/p>\n\u003cp>We were soon greeted by our server, Avery, a fresh-scrubbed young woman with a very caring customer service approach, who answered our questions and complied with each of our requests.\u003c/p>\n\u003cp>I got a glass of aromatic Côtes du Rhône red wine. For starters, we ordered the butter lettuce salad, served with a zesty lemon-mustard vinaigrette and freshly ground black pepper, and the red and gold beet salad, which came with a different vinaigrette dressing, candied walnuts, and a perfect bit of blue cheese. The careful preparation and simple execution of the salads foreshadowed more good things to come.\u003c/p>\n\u003cp>As luck would have it, I was walking past the wood-fired oven, open and visible behind a partition, as our entrees were pulled out and plated. The wood-fired oven sits in the middle of the inside room and helps create a “food prep as theater” vibe.\u003c/p>\n\u003cp>Sure enough, moments after returning to our table, the entrees arrived. Avery was accompanied by a bearded man, who I suspect, was Chez Spencer’s executive chef and owner, Laurent Katgely. Not a single detail was missed.\u003c/p>\n\u003cp>We enjoyed a beautifully aged and exceedingly tender filet mignon with seasonal mushrooms. Hints of garlic and salt underscored the complex flavors of the steak. It was simply perfect.\u003c/p>\n\u003cp>We also savored the sturgeon served on a bed of green beans and other vegetables. It was masterfully cooked to a toothsome texture just this side of flakiness. As requested, the béarnaise sauce was served on the side.\u003c/p>\n\u003cp>These sumptuous entrees were shared and consumed slowly for the fullest possible enjoyment. As we finished, the couple at the next table asked about our entrees. We discovered they were celebrating their first anniversary as we were celebrating our 29th. The Chez Spencer ambiance encouraged this conviviality. The votive candles with paper shades cast a warm glow in the room.\u003c/p>\n\u003cp>In keeping with the celebration, we indulged in two desserts. The cookie bowl had a number of delightful treats, including a coconut bonbon, a chocolate brownie, a meringue cookie, and two biscotti. The warm apple-almond tart was a rich pleasure with a scoop of vanilla ice cream. The perfect complement to the meal.\u003c/p>\n\u003cp>What a wonderful find: an elegant, unfussy, upscale French brasserie featuring simple, perfect ingredients, expertly prepared and served by a warm and caring staff in a lovely space that felt like an oasis of tranquility. I will be back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/ali-spivak.jpg\" alt=\"Ali Spivak\" title=\"Ali Spivak\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ali\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Broken Record\u003cbr>\n\u003cstrong>Reviewed Chez Spencer:\u003c/strong> Tuesday, February 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChez Spencer’s interior is quite nice with a toned-down industrial feel and open kitchen at the end. I thought it was a little too dark inside, making it difficult to read the menu or see what we were eating. The ambiance, otherwise, was nice and it wasn’t too loud. \u003c/p>\n\u003cp>We started with cocktails from the bar. We had the Pear Lime Ricky (pear eau de vie, lime, soda, and sugar) and Chez Spencer Martini, which were both very good. \u003c/p>\n\u003cp>I started with the bouillabaisse with saffron aioli. The soup is cream-free and has pureed fish and a slightly spicy tomato-based broth. I loved the bisque-like texture, and the lack of cream kept the largish portion from being too filling. It was very flavorful and had just the right amount of spice/heat. The pan-seared scallops with hearts of palm and sauce verte were also excellent. The three large scallops were cooked perfectly, and the vinaigrette-like sauce was flavorful, but didn’t overpower the scallops or the hearts of palm. I thoroughly enjoyed the bite I got of this dish. \u003c/p>\n\u003cp>For our main courses, we ordered the wood-seared venison with jabron potato and juniper berry-peppercorn jus, and the wood-grilled filet mignon with morels a la crème and truffle butter. I had the venison, and it was perfectly cooked and not even slightly gamey. The meat was sliced into medallions and laid over the delicious sauce. I loved the garnish of tiny micro greens mixed with mint; it made a refreshing counterpoint to the meat and potatoes. I wasn’t a fan of the potatoes. I thought they were a little bland and a bit too rich. However, I’m not a fan of au gratin potatoes, so it wasn’t that the restaurant didn’t execute them correctly. This was the one point in the meal when I missed having salt and peppershakers on the table. \u003c/p>\n\u003cp>The filet mignon was ordered very rare (blue) and came out medium rare. When we got the waiter’s attention, he immediately took it away to be replaced. The second one was better, and our server apologized for the error. It wasn’t a big deal, but it did put the pace of the meal off, since I had finished my main course by the time it came out again. The mushroom cream sauce was chock full of morels and would please any mushroom lover. \u003c/p>\n\u003cp>For dessert, we shared the hazelnut parfait “a la neige” with milk-poached meringue, espresso caramel, and Piedmont hazelnuts. This was lovely, basically a frozen hazelnut mousse topped with a soft meringue and espresso-flavored caramel. It was surprisingly light and refreshing. We both loved this dish.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I thought that, overall, the restaurant was quite good but a bit pricy, although certainly not out of line with similar local restaurants. The service was good, but not great — they were a little slow in refilling our water glasses, but did catch up as the meal went on. I will definitely keep Chez Spencer on my shortlist of places to go on date night!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chez Spencer: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3667\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">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/cp505iPod.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/susan-miller.jpg\" alt=\"Susan Miller\" title=\"Susan Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pharmaceutical Sales Rep\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Spencer\u003cbr>\n\u003cstrong>Reviewed Chez Spencer:\u003c/strong> Wednesday, February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n14th Street between Folsom and Harrison Streets is not exactly a charming street. There is little to no lighting on the street, and parking isn’t always easy, which is exactly why when one walks into Chez Spencer, it is like entering another world — a hidden oasis in the Mission. The ambiance is definitely one of the highlights! One enters through a gate, and it’s as if you’ve left the Bay Area and have just entered a restaurant built inside a wine-cave somewhere in France. \u003c/p>\n\u003cp>One walks through an outside garden, which includes the restaurant’s herb garden and olive trees, into an enclosed patio (where you can also dine) with its tiny, sparkling, white lights, and through the fantastic, enormous wooden doors into the restaurant. WOW! It has a vaulted ceiling with dramatic, arched beams, skylights, a wood-fired oven, and beautiful art and flowers tastefully arranged throughout the restaurant. Although it’s a spectacular setting with an industrial edge to it, there is still an intimate and romantic feel. The warm, even cozy lighting (whether sitting outside or in), as well as the pleasant music (live on the weekends), playing in the background that one can hear, but still carry on an intimate conversation, all add to the romantic elegance of this secret oasis. \u003c/p>\n\u003cp>My dining partner and I experienced excellent service. We walked in, announced ourselves to the French maître-d’, and were immediately taken to our table on the step-up platform area on the left side of the main room. We could view the sauté chefs working at their station from this vantage point, which was interesting, but not a distraction. The maître-d’ turned out to be our waiter, Florian, who was delightfully attentive and conversational if one asked him questions, but not so intrusive as to infringe upon our evening. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We asked Florian to pair our wines with each course, and he did a superb job of pairing, as well as making us feel like we were also choosing by explaining each wine and checking in with each of us to see if this was something we agreed might be a good match. Also, we asked him his recommendations on the food, despite having dined there often in the past. I was delighted to find his picks, to the dish, matched my own favorites from the menu. \u003c/p>\n\u003cp>I would definitely not say our meal was “bang for the buck,” especially considering that the butter-poached lobster starter was $25 alone, but the tasting menu with or without the wine pairing might be a better choice. Actually, we would have done this, but I simply could not live without having the HEAVENLY sweetbreads, which I believe are the best, certainly in the Bay Area, if not the world. OOOO LA LA! They are a specialty of the house.\u003c/p>\n\u003cp>All of the food was fantastic, but I have to say the sweetbreads were my favorite dish! I know that not everyone is a fan of sweetbreads and/or even willing to try them, but these are the ones to throw all caution to the wind! They are sautéed and served in a sherry wine vinegar and truffle vinaigrette with a Parmesan crisp and some arugula greens on top. The sweetbreads are sautéed to perfection, and one feels like one is eating a wonderful, warm beignet, set off by the rich sherry wine vinegar and truffle vinaigrette, and all of the richness is then cut by the light, peppery, and fresh arugula leaves. MAGNIFIQUE!\u003c/p>\n\u003cp>The asparagus is cooked perfectly al dente with some shaved Parmesan to add a slight salty or savory flavor to the grassiness, and a truffle-emulsion (which seemed more like a slightly flavored truffle-aioli with a hint of citrus and garlic) is drizzled on top. EXQUISITE! \u003c/p>\n\u003cp>The butter-poached lobster was cooked a la perfection: buttery, soft, sweet, and just chewy enough. It was sitting in what seemed to be a wonderful, smooth, and creamy artichoke dip or spread, much more viscous than what I traditionally think of as a “bisque.” We were both surprised at what a lovely, rich, and creamy dish this was! MARVELOUS!\u003c/p>\n\u003cp>For our mains, my partner had the wood-roasted Sonoma duck, which was deliciously savory slices of duck breast, cooked medium-rare, and served in a light, sweet wild berry and duck jus with sweet little cornmeal pancakes. I had the delicious rack of lamb, which was served medium-rare, cooked to a beautiful reddish-pink, and complemented by the charred edges. It was served in a rich port sauce with sautéed, buttery haricot vert, and carrots. DELICIOUS, both of these dishes!\u003c/p>\n\u003cp>The bread is très français: flaky on the outside, the crust crumbles onto your bread plate as you tear off a bite, but it is also light, airy, and chewy on the inside. And the butter…so creamy and sweet! The only thing I might change about these two items that would make a HUGE difference in, not only taste, but also perception of the whole experience is: one, they could warm the bread; and two, serve the butter at room temperature, so it’s easier to spread.\u003c/p>\n\u003cp>Let’s talk about my favorite course of any meal: DESSERT! HOORAY! My partner had a decadent warm chocolate pudding cake with Flowers of the Alps Tea Anglaise. A melt-in-your-mouth piece of heaven! I had a luscious, buttery, melt-in-your-mouth apple-almond tart with glace au lait. SUPERB! The only recommendation I would have for my dessert is that the topping should be creamier and not as icy as it was. \u003c/p>\n\u003cp>To sum up our experience: MARVELOUS! If one is looking for a romantic getaway with deliciously prepared foods, excellent service, and an intimate ambiance where one can carry on a conversation so as to enjoy one’s meal this is it. Chez Spencer is a hidden, romantic oasis in the Mission, a secret one should definitely share and experience with a loved one. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/eric-raynard.jpg\" alt=\"Eric Raynard\" title=\"Eric Raynard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Recruiter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marnee Thai Restaurant\u003cbr>\n\u003cstrong>Reviewed Chez Spencer:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOne approaches a fine dining establishment like Chez Spencer with certain expectations about the quality of food, service, and ambiance. On each and every level, this lovely restaurant surpassed all expectations.\u003c/p>\n\u003cp>The first positive indicator was a telephone call from a representative of Chez Spencer confirming our online reservation twenty-four hours in advance. When we arrived at 6 PM on a Friday evening, the hostess gave us a choice of the bustling inside room or the quieter and more romantic covered patio with heat lamps. When she alerted us that a live piano player was starting inside in an hour, we opted for the patio.\u003c/p>\n\u003cp>We were soon greeted by our server, Avery, a fresh-scrubbed young woman with a very caring customer service approach, who answered our questions and complied with each of our requests.\u003c/p>\n\u003cp>I got a glass of aromatic Côtes du Rhône red wine. For starters, we ordered the butter lettuce salad, served with a zesty lemon-mustard vinaigrette and freshly ground black pepper, and the red and gold beet salad, which came with a different vinaigrette dressing, candied walnuts, and a perfect bit of blue cheese. The careful preparation and simple execution of the salads foreshadowed more good things to come.\u003c/p>\n\u003cp>As luck would have it, I was walking past the wood-fired oven, open and visible behind a partition, as our entrees were pulled out and plated. The wood-fired oven sits in the middle of the inside room and helps create a “food prep as theater” vibe.\u003c/p>\n\u003cp>Sure enough, moments after returning to our table, the entrees arrived. Avery was accompanied by a bearded man, who I suspect, was Chez Spencer’s executive chef and owner, Laurent Katgely. Not a single detail was missed.\u003c/p>\n\u003cp>We enjoyed a beautifully aged and exceedingly tender filet mignon with seasonal mushrooms. Hints of garlic and salt underscored the complex flavors of the steak. It was simply perfect.\u003c/p>\n\u003cp>We also savored the sturgeon served on a bed of green beans and other vegetables. It was masterfully cooked to a toothsome texture just this side of flakiness. As requested, the béarnaise sauce was served on the side.\u003c/p>\n\u003cp>These sumptuous entrees were shared and consumed slowly for the fullest possible enjoyment. As we finished, the couple at the next table asked about our entrees. We discovered they were celebrating their first anniversary as we were celebrating our 29th. The Chez Spencer ambiance encouraged this conviviality. The votive candles with paper shades cast a warm glow in the room.\u003c/p>\n\u003cp>In keeping with the celebration, we indulged in two desserts. The cookie bowl had a number of delightful treats, including a coconut bonbon, a chocolate brownie, a meringue cookie, and two biscotti. The warm apple-almond tart was a rich pleasure with a scoop of vanilla ice cream. The perfect complement to the meal.\u003c/p>\n\u003cp>What a wonderful find: an elegant, unfussy, upscale French brasserie featuring simple, perfect ingredients, expertly prepared and served by a warm and caring staff in a lovely space that felt like an oasis of tranquility. I will be back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/ali-spivak.jpg\" alt=\"Ali Spivak\" title=\"Ali Spivak\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ali\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Broken Record\u003cbr>\n\u003cstrong>Reviewed Chez Spencer:\u003c/strong> Tuesday, February 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChez Spencer’s interior is quite nice with a toned-down industrial feel and open kitchen at the end. I thought it was a little too dark inside, making it difficult to read the menu or see what we were eating. The ambiance, otherwise, was nice and it wasn’t too loud. \u003c/p>\n\u003cp>We started with cocktails from the bar. We had the Pear Lime Ricky (pear eau de vie, lime, soda, and sugar) and Chez Spencer Martini, which were both very good. \u003c/p>\n\u003cp>I started with the bouillabaisse with saffron aioli. The soup is cream-free and has pureed fish and a slightly spicy tomato-based broth. I loved the bisque-like texture, and the lack of cream kept the largish portion from being too filling. It was very flavorful and had just the right amount of spice/heat. The pan-seared scallops with hearts of palm and sauce verte were also excellent. The three large scallops were cooked perfectly, and the vinaigrette-like sauce was flavorful, but didn’t overpower the scallops or the hearts of palm. I thoroughly enjoyed the bite I got of this dish. \u003c/p>\n\u003cp>For our main courses, we ordered the wood-seared venison with jabron potato and juniper berry-peppercorn jus, and the wood-grilled filet mignon with morels a la crème and truffle butter. I had the venison, and it was perfectly cooked and not even slightly gamey. The meat was sliced into medallions and laid over the delicious sauce. I loved the garnish of tiny micro greens mixed with mint; it made a refreshing counterpoint to the meat and potatoes. I wasn’t a fan of the potatoes. I thought they were a little bland and a bit too rich. However, I’m not a fan of au gratin potatoes, so it wasn’t that the restaurant didn’t execute them correctly. This was the one point in the meal when I missed having salt and peppershakers on the table. \u003c/p>\n\u003cp>The filet mignon was ordered very rare (blue) and came out medium rare. When we got the waiter’s attention, he immediately took it away to be replaced. The second one was better, and our server apologized for the error. It wasn’t a big deal, but it did put the pace of the meal off, since I had finished my main course by the time it came out again. The mushroom cream sauce was chock full of morels and would please any mushroom lover. \u003c/p>\n\u003cp>For dessert, we shared the hazelnut parfait “a la neige” with milk-poached meringue, espresso caramel, and Piedmont hazelnuts. This was lovely, basically a frozen hazelnut mousse topped with a soft meringue and espresso-flavored caramel. It was surprisingly light and refreshing. We both loved this dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I thought that, overall, the restaurant was quite good but a bit pricy, although certainly not out of line with similar local restaurants. The service was good, but not great — they were a little slow in refilling our water glasses, but did catch up as the meal went on. I will definitely keep Chez Spencer on my shortlist of places to go on date night!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Broken Record: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3657\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">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/cp505iPod.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/RmPVblRADXA&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=Broken+Record,+San+Francisco,+CA&sll=37.768815,-122.41511&sspn=0.022119,0.033345&ie=UTF8&hq=Broken+Record,&hnear=San+Francisco,+California&cid=14828135463706497577&ll=37.733526,-122.435074&spn=0.047516,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Broken+Record,+San+Francisco,+CA&sll=37.768815,-122.41511&sspn=0.022119,0.033345&ie=UTF8&hq=Broken+Record,&hnear=San+Francisco,+California&cid=14828135463706497577&ll=37.733526,-122.435074&spn=0.047516,0.072956&z=13&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1166 Geneva Avenue (at Naples Street)\u003cbr>\nSan Francisco, CA 94112\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-963-1713\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:brokenrecordkitchen@yahoo.com\">brokenrecordkitchen@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.brokenrecordsf.com/\">brokenrecordsf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Jason King\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> James Moisey\u003cbr>\n\u003cstrong>Pastry Chefs:\u003c/strong> Shane LaValley and James Moisey\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> “Upscale Trashy”: Bar Food, Soul Food, Comfort Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Beef and bacon burger, duck confit potato skins, baked mac ‘n’ cheese with cornbread topping\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> No BYOB allowed\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 6:00pm-11:00pm (limited menu)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 6:00pm-11:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 6:00pm-11:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 6:00pm-11:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 6:00pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 6:00pm-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 6:00pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly (must be accompanied by parent/guardian)\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Broken Record: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3657\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">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/cp505iPod.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/RmPVblRADXA&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=Broken+Record,+San+Francisco,+CA&sll=37.768815,-122.41511&sspn=0.022119,0.033345&ie=UTF8&hq=Broken+Record,&hnear=San+Francisco,+California&cid=14828135463706497577&ll=37.733526,-122.435074&spn=0.047516,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Broken+Record,+San+Francisco,+CA&sll=37.768815,-122.41511&sspn=0.022119,0.033345&ie=UTF8&hq=Broken+Record,&hnear=San+Francisco,+California&cid=14828135463706497577&ll=37.733526,-122.435074&spn=0.047516,0.072956&z=13&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1166 Geneva Avenue (at Naples Street)\u003cbr>\nSan Francisco, CA 94112\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-963-1713\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:brokenrecordkitchen@yahoo.com\">brokenrecordkitchen@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.brokenrecordsf.com/\">brokenrecordsf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Jason King\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> James Moisey\u003cbr>\n\u003cstrong>Pastry Chefs:\u003c/strong> Shane LaValley and James Moisey\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> “Upscale Trashy”: Bar Food, Soul Food, Comfort Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Beef and bacon burger, duck confit potato skins, baked mac ‘n’ cheese with cornbread topping\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> No BYOB allowed\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 6:00pm-11:00pm (limited menu)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 6:00pm-11:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 6:00pm-11:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 6:00pm-11:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 6:00pm-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 6:00pm-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 6:00pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly (must be accompanied by parent/guardian)\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Broken Record: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3670\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">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/cp505iPod.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/ali-spivak.jpg\" alt=\"Ali Spivak\" title=\"Ali Spivak\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ali\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Broken Record\u003cbr>\n\u003cstrong>Reviewed Broken Record:\u003c/strong> Wednesday, February 3, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAt first, and probably second, glance, The Broken Record doesn’t seem like much of a destination. Located out in the Excelsior District on a strip featuring a Laundromat and a convenience store, it is a bit of a hike from Balboa Park BART, although MUNI does run down Geneva Ave. There is plenty of parking, though, a rarity in other parts of San Francisco. Don’t be deterred by the neighborhood or what looks like a typical dive bar when you walk in the door. Head straight for the unpretentious back room and be greeted by a menu that features gourmet twists on a typical bar menu. I don’t know of any other dive bar that has duck confit potato skins and specials, like French toast topped with seared foie gras!\u003c/p>\n\u003cp> I’ve been there several times, and have noticed that kitchen is kept very clean, even if the dining area and tables are a little worn around the edges. It can get a little chilly when patrons are going in and out of the back patio to smoke, so be warned. Peruse the menu that is written on a large chalkboard over the kitchen. After you decide what you want, order and pay for the food at the counter, then wait for your order to trickle out to you when it is ready. \u003c/p>\n\u003cp>The Broken Record is good for groups (just call ahead and warn them if you have a lot of people, they can get overwhelmed pretty easily, like when we ambushed them with thirty people one night), because everyone orders and pays separately, including for the bar. The service is always friendly, although it can get a bit erratic if the place is busy, as it often is. It certainly isn’t a four-star restaurant experience, but that isn’t what you come here for. You come for good, decently priced, proto-Southern food that features lots and lots of bacon. They also have quite a few vegetarian options, like the portobello burger, tomato soup, and macaroni and cheese. This really isn’t a good place for a diet! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We ordered the Crispy Broccoli, which is fresh broccoli that is deep-fried and topped with grated Parmesan cheese and red pepper flakes. Even though it is fried, it isn’t greasy, and the combination of caramelized broccoli, salty cheese, and spicy pepper is delicious, and certainly isn’t something I’ve seen anywhere else. \u003c/p>\n\u003cp>The bacon burger is, in my opinion, one of the best burgers in San Francisco. The chefs grind the bacon into the beef and hand-form the patties before cooking. The burger is juicy and full of bacon flavor without being too greasy. It is worth a trip to the restaurant to try it, especially if you want a unique twist on a bacon cheeseburger. We ordered a side of bacon fries with the burger, and they are also good. Thin, crisp french fries are topped with, you guessed it, chopped bacon. Yum.\u003c/p>\n\u003cp>I have always wanted to try one of their desserts, but I’ve always been so stuffed that I couldn’t manage it. The waffle with ice cream always looks good, though. The bar has about five beers on tap, and they carry a nice selection of whiskeys, if that is your thing. \u003c/p>\n\u003cp>So, if you are looking for something different and off the beaten path, or have a hankering for bacon, I’d recommend a visit to the Broken Record!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/susan-miller.jpg\" alt=\"Susan Miller\" title=\"Susan Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pharmaceutical Sales Rep\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Spencer\u003cbr>\n\u003cstrong>Reviewed Broken Record:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt’s a HAUL to get here, and the Broken Record is a TOTAL DIVE; edgy, raw, loads of “tats” on the patrons — maybe that’s I why I LOVED the actual bar! There seemed to be a fun, edgy crowd, and I would definitely go back if I were ever in the neighborhood (doubtful) — and/or if it were magically transported to my neighborhood — for drinks, pool, and the cool music and/or the DJ, who began spinning halfway through our meal.\u003c/p>\n\u003cp>Bang for the buck…? Yes, definitely for the food, satiation factor, and quantity-served. I’m not sure if one would factor in long-term health care costs in eating this type of food regularly though…just a thought!\u003c/p>\n\u003cp>I found on Yelp that the menu always changes, which was interesting to me. There were some fun things that I wished I could have tried that weren’t on the current menu. One orders and pays CASH (thank god we had enough) at the cash register after perusing the evening’s offering on a large chalkboard hanging over the kitchen — two cooks within, hard at work! As far as enjoying a good meal AND conversation, my dining partners and I could barely talk during our meal, but that’s not the point, right? This is the type of place where you go for a good fried, cholesterol-laden, balls-out-not-so-good-for-your-waist-line-or-diet-eat-after-too-much-drinking…kinda meal! \u003c/p>\n\u003cp>For appetizers, we ordered the french fries, and if you like fries, which most of our group did (four adults and two kids, 8 and 10-years-old), these were definitely good, perfectly crunchy, just greasy enough, and satisfying!\u003c/p>\n\u003cp>The Crispy Broccoli was one of my favorites; crunchy and a tad charred with chili flakes and cheese sprinkled on top. I could’ve eaten this all day and clogged all of my arteries in the meantime!\u003c/p>\n\u003cp>As for the “famed” duck confit potato skins, we thought, “Way toooo much goin’ on.” Also, we thought that the actual skins were rather soggy. The ingredients — which equaled overkill in our minds — were: Gruyère cheese, buttered truffle, scallions, ranch dressing, and duck confit. I vote to skip the ranch or something, or make it a more benign creamy topping.\u003c/p>\n\u003cp>My pulled pork sandwich was delicious! This was the second of my three favorite items from the meal. The pork was tender, juicy, savory, and the sauce tangy. The toasted, buttery bun, on which it came, topped off a really tasty sandwich.\u003c/p>\n\u003cp>My friend Julie had the roasted mushroom sandwich — huge portobello mushrooms with warm mozzarella, roasted red peppers, a balsamic aioli, and fresh basil. This was also very good and cheesy!\u003c/p>\n\u003cp>The two men in the group had the bacon cheeseburger, which was OK. It was a tad salty, and the bacon was actually mixed in with the ground beef, so one missed the “crunchy, smoky-baconess” of it all.\u003c/p>\n\u003cp>Lucy, the ten-year-old in the group enjoyed her creamy tomato soup, and I thought it was good as well. Rich and creamy, with just a little kick of something, not sure if it was sour cream, curry, or what. Lucy said the grilled cheese sandwich, which comes with the soup, was also yummy. It looked really great! Thick buttery, toasted bread with gobs of cheese oozing out the sides.\u003c/p>\n\u003cp>Ian, who is eight-years-old, seemed to enjoy his finger-licking-good chicken wings. I didn’t try them, but they looked picture perfect with a thick, crunchy batter, and deep-fried to a toasty brown. They come with two dipping sauces: blue cheese and Buffalo sauce. I didn’t try these either, but supposedly the trick is to double-dip in both sauces with each bite! \u003c/p>\n\u003cp>Let’s talk about my favorite course: DESSERT! The Toho Brownie was OFF THE HOOK! Warm, gooey, and topped off with a delicious vanilla been ice cream. Lucy turned to me and said, “I don’t eat much for dinner, but LOOK OUT when it comes to dessert!” A girl after my own heart! We both put our spoons in our separate bowls and did not come up for air until we were finished. Lucy turned to me again, when were both done, and said, “I think I ate that too fast!” Again, a truer statement had ne’er been told, but I wouldn’t trade a sticky-spoonful of that brownie with ice cream for the world!\u003c/p>\n\u003cp>The other four in our group shared one waffle with banana ice cream (yes, Lucy and I were selfish in each having our own dessert)! Ian and Julie loved the waffle, but my boyfriend Chris thought it was just “OK,” and, trust me, he considers himself a waffle connoisseur! I thought it was delightfully light and buttery, but who am I when in the company of a waffle expert?\u003c/p>\n\u003cp>I did have to laugh, because on the way home, my boyfriend Chris accused me of forcing him to eat/order the bacon cheeseburger, which, along with the rest of the meal, would render him a “whale” all within a few hours time! Unfortunately, he did put on a few pounds after weighing-in the next day. I attributed it all to the high-salt content/water retention of the previous evening’s meal. \u003c/p>\n\u003cp>Although I enjoyed this once-in-a-blue-moon, soul-food experience, I would probably not go back for the food (and for the sake of my cholesterol). I would however, happily go back for the bar, pool, and music if ever in the neighborhood (doubtful) and/or if this bar/restaurant were ever magically transported to the East Bay where I live. I dug the atmosphere and thought the food was OK; definitely GOOD for bar food and/or if you are in a decadent mood.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/eric-raynard.jpg\" alt=\"Eric Raynard\" title=\"Eric Raynard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Recruiter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marnee Thai Restaurant\u003cbr>\n\u003cstrong>Reviewed Broken Record:\u003c/strong> Thursday, February 11, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBroken Record sits on a wounded section of Geneva Avenue in the far southeastern corner of San Francisco. Loud 80s hair metal music thumps incessantly in the front room. The bar is on the left with an array of 250 whiskeys shelved above. Three or four boozy patrons sit around shouting over the music. A lonely pool table is on the right.\u003c/p>\n\u003cp>Food is available straight back through an unadorned interior tunnel with the bathroom on the right. A cursory inspection reveals no cover on the toilet tank, no switch plate near the light, and duct tape around the switch box.\u003c/p>\n\u003cp>The concept becomes clear: “dive bar,” the term of art for a no-frills place to get serious about drinking. What appeals to a serious drinker is salty, fried food. A dive bar with good bar food is the expectation.\u003c/p>\n\u003cp>The food area blares another kind of rock at volume. We experienced Beck (“Odelay” or “Guerro”) and Howlin’ Wolf. The kitchen area on the right sits behind a counter where one orders. The bill of fare is scrawled on a chalkboard above the kitchen. A Bruce Lee kung fu movie plays silently on the opposite wall. The dimly lit room is filled with an odd assortment of oversized, institutional tables.\u003c/p>\n\u003cp>Self-service is the MO. One returns to the bar to get a drink. One beer on tap is “F— You, Stupid Wheat Beer.” The friendly bartender explained Broken Record was known as the “F— You, Stupid” bar \u003cem>before\u003c/em> they had the wheat beer specially crafted for them. Tee-shirts with that proud slogan are available for sale. Only one kind of red wine is available in a single serve, airplane-style bottle.\u003c/p>\n\u003cp>We sampled four items. First was the deep-fried crispy broccoli with crushed red pepper flakes. The flowers were overcooked and left an acrid, burnt taste.\u003c/p>\n\u003cp>Next came the duck confit potato skins with Gruyère cheese and fried pieces of duck skin, which had the saltiness and mouthfeel of bacon. Pungent garlic competed with other ingredients for attention. Pressing a fork on the potato forced translucent grease to escape and pool on the plate.\u003c/p>\n\u003cp>Then the fried clams appeared. The industrial strength breading was too thick and hid the clam flavor. The monkey dish held an interesting garnish of fennel with skinned grapefruit segments, a nice touch indicating some intention or plan to the food. Last was the beef and bacon burger with avocado, a hockey puck-sized portion (about four ounces) of fluffy, salty meat served on a singed bun.\u003c/p>\n\u003cp>The service staff was friendly and attentive. Their attitude was great. There was soap and paper towels in the restroom.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Otherwise, the whole experience was lost on me. I understand the “dive bar with great food” concept, but this execution didn’t work for me. I left with an upset stomach. I did not have enough drinks to enjoy the atmosphere or food. Unfortunately, I will never have enough drinks at one time to enjoy Broken Record. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Broken Record: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3670\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">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/cp505iPod.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/ali-spivak.jpg\" alt=\"Ali Spivak\" title=\"Ali Spivak\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ali\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Broken Record\u003cbr>\n\u003cstrong>Reviewed Broken Record:\u003c/strong> Wednesday, February 3, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAt first, and probably second, glance, The Broken Record doesn’t seem like much of a destination. Located out in the Excelsior District on a strip featuring a Laundromat and a convenience store, it is a bit of a hike from Balboa Park BART, although MUNI does run down Geneva Ave. There is plenty of parking, though, a rarity in other parts of San Francisco. Don’t be deterred by the neighborhood or what looks like a typical dive bar when you walk in the door. Head straight for the unpretentious back room and be greeted by a menu that features gourmet twists on a typical bar menu. I don’t know of any other dive bar that has duck confit potato skins and specials, like French toast topped with seared foie gras!\u003c/p>\n\u003cp> I’ve been there several times, and have noticed that kitchen is kept very clean, even if the dining area and tables are a little worn around the edges. It can get a little chilly when patrons are going in and out of the back patio to smoke, so be warned. Peruse the menu that is written on a large chalkboard over the kitchen. After you decide what you want, order and pay for the food at the counter, then wait for your order to trickle out to you when it is ready. \u003c/p>\n\u003cp>The Broken Record is good for groups (just call ahead and warn them if you have a lot of people, they can get overwhelmed pretty easily, like when we ambushed them with thirty people one night), because everyone orders and pays separately, including for the bar. The service is always friendly, although it can get a bit erratic if the place is busy, as it often is. It certainly isn’t a four-star restaurant experience, but that isn’t what you come here for. You come for good, decently priced, proto-Southern food that features lots and lots of bacon. They also have quite a few vegetarian options, like the portobello burger, tomato soup, and macaroni and cheese. This really isn’t a good place for a diet! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We ordered the Crispy Broccoli, which is fresh broccoli that is deep-fried and topped with grated Parmesan cheese and red pepper flakes. Even though it is fried, it isn’t greasy, and the combination of caramelized broccoli, salty cheese, and spicy pepper is delicious, and certainly isn’t something I’ve seen anywhere else. \u003c/p>\n\u003cp>The bacon burger is, in my opinion, one of the best burgers in San Francisco. The chefs grind the bacon into the beef and hand-form the patties before cooking. The burger is juicy and full of bacon flavor without being too greasy. It is worth a trip to the restaurant to try it, especially if you want a unique twist on a bacon cheeseburger. We ordered a side of bacon fries with the burger, and they are also good. Thin, crisp french fries are topped with, you guessed it, chopped bacon. Yum.\u003c/p>\n\u003cp>I have always wanted to try one of their desserts, but I’ve always been so stuffed that I couldn’t manage it. The waffle with ice cream always looks good, though. The bar has about five beers on tap, and they carry a nice selection of whiskeys, if that is your thing. \u003c/p>\n\u003cp>So, if you are looking for something different and off the beaten path, or have a hankering for bacon, I’d recommend a visit to the Broken Record!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/susan-miller.jpg\" alt=\"Susan Miller\" title=\"Susan Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pharmaceutical Sales Rep\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Spencer\u003cbr>\n\u003cstrong>Reviewed Broken Record:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt’s a HAUL to get here, and the Broken Record is a TOTAL DIVE; edgy, raw, loads of “tats” on the patrons — maybe that’s I why I LOVED the actual bar! There seemed to be a fun, edgy crowd, and I would definitely go back if I were ever in the neighborhood (doubtful) — and/or if it were magically transported to my neighborhood — for drinks, pool, and the cool music and/or the DJ, who began spinning halfway through our meal.\u003c/p>\n\u003cp>Bang for the buck…? Yes, definitely for the food, satiation factor, and quantity-served. I’m not sure if one would factor in long-term health care costs in eating this type of food regularly though…just a thought!\u003c/p>\n\u003cp>I found on Yelp that the menu always changes, which was interesting to me. There were some fun things that I wished I could have tried that weren’t on the current menu. One orders and pays CASH (thank god we had enough) at the cash register after perusing the evening’s offering on a large chalkboard hanging over the kitchen — two cooks within, hard at work! As far as enjoying a good meal AND conversation, my dining partners and I could barely talk during our meal, but that’s not the point, right? This is the type of place where you go for a good fried, cholesterol-laden, balls-out-not-so-good-for-your-waist-line-or-diet-eat-after-too-much-drinking…kinda meal! \u003c/p>\n\u003cp>For appetizers, we ordered the french fries, and if you like fries, which most of our group did (four adults and two kids, 8 and 10-years-old), these were definitely good, perfectly crunchy, just greasy enough, and satisfying!\u003c/p>\n\u003cp>The Crispy Broccoli was one of my favorites; crunchy and a tad charred with chili flakes and cheese sprinkled on top. I could’ve eaten this all day and clogged all of my arteries in the meantime!\u003c/p>\n\u003cp>As for the “famed” duck confit potato skins, we thought, “Way toooo much goin’ on.” Also, we thought that the actual skins were rather soggy. The ingredients — which equaled overkill in our minds — were: Gruyère cheese, buttered truffle, scallions, ranch dressing, and duck confit. I vote to skip the ranch or something, or make it a more benign creamy topping.\u003c/p>\n\u003cp>My pulled pork sandwich was delicious! This was the second of my three favorite items from the meal. The pork was tender, juicy, savory, and the sauce tangy. The toasted, buttery bun, on which it came, topped off a really tasty sandwich.\u003c/p>\n\u003cp>My friend Julie had the roasted mushroom sandwich — huge portobello mushrooms with warm mozzarella, roasted red peppers, a balsamic aioli, and fresh basil. This was also very good and cheesy!\u003c/p>\n\u003cp>The two men in the group had the bacon cheeseburger, which was OK. It was a tad salty, and the bacon was actually mixed in with the ground beef, so one missed the “crunchy, smoky-baconess” of it all.\u003c/p>\n\u003cp>Lucy, the ten-year-old in the group enjoyed her creamy tomato soup, and I thought it was good as well. Rich and creamy, with just a little kick of something, not sure if it was sour cream, curry, or what. Lucy said the grilled cheese sandwich, which comes with the soup, was also yummy. It looked really great! Thick buttery, toasted bread with gobs of cheese oozing out the sides.\u003c/p>\n\u003cp>Ian, who is eight-years-old, seemed to enjoy his finger-licking-good chicken wings. I didn’t try them, but they looked picture perfect with a thick, crunchy batter, and deep-fried to a toasty brown. They come with two dipping sauces: blue cheese and Buffalo sauce. I didn’t try these either, but supposedly the trick is to double-dip in both sauces with each bite! \u003c/p>\n\u003cp>Let’s talk about my favorite course: DESSERT! The Toho Brownie was OFF THE HOOK! Warm, gooey, and topped off with a delicious vanilla been ice cream. Lucy turned to me and said, “I don’t eat much for dinner, but LOOK OUT when it comes to dessert!” A girl after my own heart! We both put our spoons in our separate bowls and did not come up for air until we were finished. Lucy turned to me again, when were both done, and said, “I think I ate that too fast!” Again, a truer statement had ne’er been told, but I wouldn’t trade a sticky-spoonful of that brownie with ice cream for the world!\u003c/p>\n\u003cp>The other four in our group shared one waffle with banana ice cream (yes, Lucy and I were selfish in each having our own dessert)! Ian and Julie loved the waffle, but my boyfriend Chris thought it was just “OK,” and, trust me, he considers himself a waffle connoisseur! I thought it was delightfully light and buttery, but who am I when in the company of a waffle expert?\u003c/p>\n\u003cp>I did have to laugh, because on the way home, my boyfriend Chris accused me of forcing him to eat/order the bacon cheeseburger, which, along with the rest of the meal, would render him a “whale” all within a few hours time! Unfortunately, he did put on a few pounds after weighing-in the next day. I attributed it all to the high-salt content/water retention of the previous evening’s meal. \u003c/p>\n\u003cp>Although I enjoyed this once-in-a-blue-moon, soul-food experience, I would probably not go back for the food (and for the sake of my cholesterol). I would however, happily go back for the bar, pool, and music if ever in the neighborhood (doubtful) and/or if this bar/restaurant were ever magically transported to the East Bay where I live. I dug the atmosphere and thought the food was OK; definitely GOOD for bar food and/or if you are in a decadent mood.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/eric-raynard.jpg\" alt=\"Eric Raynard\" title=\"Eric Raynard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Recruiter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marnee Thai Restaurant\u003cbr>\n\u003cstrong>Reviewed Broken Record:\u003c/strong> Thursday, February 11, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBroken Record sits on a wounded section of Geneva Avenue in the far southeastern corner of San Francisco. Loud 80s hair metal music thumps incessantly in the front room. The bar is on the left with an array of 250 whiskeys shelved above. Three or four boozy patrons sit around shouting over the music. A lonely pool table is on the right.\u003c/p>\n\u003cp>Food is available straight back through an unadorned interior tunnel with the bathroom on the right. A cursory inspection reveals no cover on the toilet tank, no switch plate near the light, and duct tape around the switch box.\u003c/p>\n\u003cp>The concept becomes clear: “dive bar,” the term of art for a no-frills place to get serious about drinking. What appeals to a serious drinker is salty, fried food. A dive bar with good bar food is the expectation.\u003c/p>\n\u003cp>The food area blares another kind of rock at volume. We experienced Beck (“Odelay” or “Guerro”) and Howlin’ Wolf. The kitchen area on the right sits behind a counter where one orders. The bill of fare is scrawled on a chalkboard above the kitchen. A Bruce Lee kung fu movie plays silently on the opposite wall. The dimly lit room is filled with an odd assortment of oversized, institutional tables.\u003c/p>\n\u003cp>Self-service is the MO. One returns to the bar to get a drink. One beer on tap is “F— You, Stupid Wheat Beer.” The friendly bartender explained Broken Record was known as the “F— You, Stupid” bar \u003cem>before\u003c/em> they had the wheat beer specially crafted for them. Tee-shirts with that proud slogan are available for sale. Only one kind of red wine is available in a single serve, airplane-style bottle.\u003c/p>\n\u003cp>We sampled four items. First was the deep-fried crispy broccoli with crushed red pepper flakes. The flowers were overcooked and left an acrid, burnt taste.\u003c/p>\n\u003cp>Next came the duck confit potato skins with Gruyère cheese and fried pieces of duck skin, which had the saltiness and mouthfeel of bacon. Pungent garlic competed with other ingredients for attention. Pressing a fork on the potato forced translucent grease to escape and pool on the plate.\u003c/p>\n\u003cp>Then the fried clams appeared. The industrial strength breading was too thick and hid the clam flavor. The monkey dish held an interesting garnish of fennel with skinned grapefruit segments, a nice touch indicating some intention or plan to the food. Last was the beef and bacon burger with avocado, a hockey puck-sized portion (about four ounces) of fluffy, salty meat served on a singed bun.\u003c/p>\n\u003cp>The service staff was friendly and attentive. Their attitude was great. There was soap and paper towels in the restroom.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Otherwise, the whole experience was lost on me. I understand the “dive bar with great food” concept, but this execution didn’t work for me. I left with an upset stomach. I did not have enough drinks to enjoy the atmosphere or food. Unfortunately, I will never have enough drinks at one time to enjoy Broken Record. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Marnee Thai Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3660\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3682\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">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/cp505iPod.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/FiLjqeLisU8&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=Marnee+Thai+Restaurant,+San+Francisco,+CA&sll=37.790066,-122.347645&sspn=0.340226,0.533524&ie=UTF8&hq=Marnee+Thai+Restaurant,&hnear=San+Francisco,+California&cid=9250841361756986550&ll=37.784283,-122.480564&spn=0.047484,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Marnee+Thai+Restaurant,+San+Francisco,+CA&sll=37.790066,-122.347645&sspn=0.340226,0.533524&ie=UTF8&hq=Marnee+Thai+Restaurant,&hnear=San+Francisco,+California&cid=9250841361756986550&ll=37.784283,-122.480564&spn=0.047484,0.072956&z=13&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2225 Irving Street (between 23rd and 24th Avenue)\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cp>[ad fullwidth]\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=Marnee+Thai+Restaurant,+San+Francisco,+CA&sll=37.790066,-122.347645&sspn=0.340226,0.533524&ie=UTF8&hq=Marnee+Thai+Restaurant,&hnear=San+Francisco,+California&cid=16899624940619141900&ll=37.784825,-122.46769&spn=0.047483,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Marnee+Thai+Restaurant,+San+Francisco,+CA&sll=37.790066,-122.347645&sspn=0.340226,0.533524&ie=UTF8&hq=Marnee+Thai+Restaurant,&hnear=San+Francisco,+California&cid=16899624940619141900&ll=37.784825,-122.46769&spn=0.047483,0.072956&z=13&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1243 9th Avenue (between Lincoln Way and Irving Street)\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-665-9500 (Irving Street); 415-731-9999 (9th Avenue)\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:MarneeThai@gmail.com\">MarneeThai@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.MarneeThaiSF.com\">MarneeThaiSF.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Chai Siriyarn\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Chai Siriyarn\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Thai\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Avocado Salad, Angel Wings, Coconut Hotcakes, Hor Mok, Pad Thai\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer, wine, and soju cocktails\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended for weekends or for parties of 6 or more\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003cbr />\r\n2225 Irving St \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Marnee+Thai+,+San+Francisco,+CA&sll=37.771258,-122.466488&sspn=0.07653,0.138702&ie=UTF8&hq=Marnee+Thai+,&hnear=San+Francisco,+California&ll=37.769086,-122.450523&spn=0.076532,0.138702&z=13&iwloc=A\">Map\u003c/a>\u003cbr />\r\n1243 9th Ave \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Marnee+Thai+Restaurant,+San+Francisco,+CA&sll=37.790066,-122.347645&sspn=0.306042,0.55481&ie=UTF8&hq=Marnee+Thai+Restaurant,&hnear=San+Francisco,+California&ll=37.771258,-122.466488&spn=0.07653,0.138702&z=13&iwloc=A\">Map\u003c/a>\u003cbr />\r\nSan Francisco, CA 94122\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-665-9500 (Irving St); 415-731-9999 (9th Ave)\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.MarneeThaiSF.com\">MarneeThaiSF.com\u003c/a>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=3660\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Marnee Thai Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3660\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3682\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">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/cp505iPod.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/FiLjqeLisU8&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=Marnee+Thai+Restaurant,+San+Francisco,+CA&sll=37.790066,-122.347645&sspn=0.340226,0.533524&ie=UTF8&hq=Marnee+Thai+Restaurant,&hnear=San+Francisco,+California&cid=9250841361756986550&ll=37.784283,-122.480564&spn=0.047484,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Marnee+Thai+Restaurant,+San+Francisco,+CA&sll=37.790066,-122.347645&sspn=0.340226,0.533524&ie=UTF8&hq=Marnee+Thai+Restaurant,&hnear=San+Francisco,+California&cid=9250841361756986550&ll=37.784283,-122.480564&spn=0.047484,0.072956&z=13&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2225 Irving Street (between 23rd and 24th Avenue)\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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=Marnee+Thai+Restaurant,+San+Francisco,+CA&sll=37.790066,-122.347645&sspn=0.340226,0.533524&ie=UTF8&hq=Marnee+Thai+Restaurant,&hnear=San+Francisco,+California&cid=16899624940619141900&ll=37.784825,-122.46769&spn=0.047483,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Marnee+Thai+Restaurant,+San+Francisco,+CA&sll=37.790066,-122.347645&sspn=0.340226,0.533524&ie=UTF8&hq=Marnee+Thai+Restaurant,&hnear=San+Francisco,+California&cid=16899624940619141900&ll=37.784825,-122.46769&spn=0.047483,0.072956&z=13&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1243 9th Avenue (between Lincoln Way and Irving Street)\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-665-9500 (Irving Street); 415-731-9999 (9th Avenue)\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:MarneeThai@gmail.com\">MarneeThai@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.MarneeThaiSF.com\">MarneeThaiSF.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Chai Siriyarn\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Chai Siriyarn\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Thai\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Avocado Salad, Angel Wings, Coconut Hotcakes, Hor Mok, Pad Thai\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer, wine, and soju cocktails\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended for weekends or for parties of 6 or more\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Marnee Thai Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3676\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3682\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">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/cp505iPod.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/eric-raynard.jpg\" alt=\"Eric Raynard\" title=\"Eric Raynard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Recruiter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marnee Thai Restaurant\u003cbr>\n\u003cstrong>Reviewed Marnee Thai Restaurant:\u003c/strong> Saturday, February 6, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at Marnee Thai about 5:30 on a Saturday afternoon. The restaurant occupies a narrow, deep space on the west side of Ninth Avenue in the Inner Sunset, just south of Golden Gate Park. From the street, one can see the bustling kitchen with its fluorescent lights. \u003c/p>\n\u003cp>We entered the restaurant and were greeted promptly. The first table offered was too close to the front door. We asked to move a little deeper and were quickly whisked to another table. Our waiter came over a few moments later and explained the specials. There were two different preparations of sea bass and one of snapper on offer. We ordered appetizers while considering our entrée selection.\u003c/p>\n\u003cp>We started with miang kum, a do-it-yourself spinach roll up with chopped lime, ginger, peanuts, onion, dried shrimp, and toasted coconut complemented with a sweet sauce. We also enjoyed the Spicy Angel Wings, fried chicken wings made with a chili-garlic sauce and basil, my personal favorite.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When our waiter returned for our order, we asked his personal favorite fish entree. He recommended hor mok. We engaged him in conversation and learned he was Kas, the son of Chef Chai and May, and a member of the family that owns and operates both the Ninth Avenue and the Irving Street locations. \u003c/p>\n\u003cp>The hor mok is special, Kas explained, because it is available only on weekends. Chef Chai prepares the red curry mousse on Thursdays. (Red curry is between the milder yellow and more pungent green curry on the heat scale.) Hor mok is snapper on a bed of cabbage and basil, with the red curry mousse steamed in a banana leaf “boat.” The result is a perfectly flakey fish on slightly al dente cabbage and basil, prepared in well-balanced hot and savory curry with a wonderful creaminess. A delightful recommendation.\u003c/p>\n\u003cp>We also ordered vegetarian pad thai. Pad thai is rice noodles with tofu, bean sprouts, and egg. In this case, “vegetarian” means without shrimp; Kas asked to make sure egg was acceptable. That inquiry showed he knows about food and cares about his customers.\u003c/p>\n\u003cp>We tried the spicy ma kuer, which is sautéed eggplant with mushrooms, tofu, bell peppers, cornichons, chili, and garlic. It’s a perfect combination of ingredients and has spicy yet savory flavors, which make Thai food mysterious and accessible.\u003c/p>\n\u003cp>The restaurant décor is comfortable and friendly. A banquette lines the wall opposite the kitchen, and there is seating in a central aisle. There are a few tables near the rear of the restaurant on the opposite side. It’s a small, functional space lit with Italian spotlights. Aquatic flowers grow in huge glass cylinders on a bar opposite the banquette.\u003c/p>\n\u003cp>The food is clearly the star of the show here. It’s a no nonsense interior, where the quality, consistency, and value of the food shine. From dish to dish, from visit to visit, from year to year, Marnee Thai continues to please, because the proof is on the plate. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/ali-spivak.jpg\" alt=\"Ali Spivak\" title=\"Ali Spivak\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ali\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Broken Record\u003cbr>\n\u003cstrong>Reviewed Marnee Thai Restaurant:\u003c/strong> Wednesday, February 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen I started to write my review of Marnee Thai I realized that I’d gone to the wrong location; I was supposed to review the one 9th Avenue and not the one on Irving. Oops! While my mistake was a bit annoying, I was happy to have an excuse to go back and have more of their great Thai food. \u003c/p>\n\u003cp>On our first visit, we had Spicy Angel Wings, green mango salad, gai samoon prai, and panang pork, one of the specials. Everything was great — easily the best Thai food I’ve had in San Francisco. The service was a little erratic, but that is all part of the authentic and friendly Thai experience! \u003c/p>\n\u003cp>The second time, we went to the location on 9th Avenue, between Irving and Lincoln. The ambiance at this location is nice, and the staff was very helpful and friendly. We were seated without a wait. I spent a month in Thailand in the fall of 2009, and have been craving all of the different regional dishes, especially street food. When I saw something called “coconut hotcakes” on the specials menu, I knew I had to order them, even though I had no idea what they were. We also ordered the pomelo salad (another special) and the pad cha talay, which is fish, squid, mussels, scallops, and prawns, cooked in a red chili sauce with fresh green peppercorn sprigs, red bell peppers, onions, lemongrass, and basil. \u003c/p>\n\u003cp>I was super excited when the hotcakes — a cast iron pan full of little custards — arrived at the table. I could hardly believe it — true Thai street food in San Francisco. Be still my beating heart! And, oh, my god, talk about wonderful. The hot pan gives these treats a nice crispy exterior, and the inside is creamy molten (hot!) goodness filled with corn and bits of green onion, topped with coconut cream and slivers of kaffir lime leaves. Heaven! These were really, really good — exactly like ones I had eaten in a market in Thailand. \u003c/p>\n\u003cp>The pomelo salad came next and had nice big chunks of sweet pomelo with prawns, cashews, mango, and iceberg lettuce in a spicy-sweet dressing. There was some taste of dried shrimp in the salad, as well, which I’m not all that fond of. The pomelo was wonderful (I fished every bit out of the salad), but I didn’t like it quite as much as the green mango salad.\u003c/p>\n\u003cp>The pad cha talay was really nice. The portion was enough to share between two people, and included four mussels and a good amount of scallops and prawns. The sauce was delicious. I also loved the fresh green peppercorns, which added a really wonderful spice and crunch. We ordered the brown rice, which is also a standout. It is cooked al dente and is very flavorful. \u003c/p>\n\u003cp>We purposely ordered a little less food so we would have room for dessert: black sticky rice with mango. Marnee Thai did not disappoint here, either (and gets extra points for having black as well as white sticky rice). The rice was divine — creamy with coconut milk, a little firm, and it had a perfect sweet/salty balance. The barely ripe mango was thinly sliced and beautifully fanned around the rice. Delicious and very authentic. \u003c/p>\n\u003cp>I think the portion sizes at Marnee Thai are very good. An appetizer, salad, one entrée with rice, and one dessert was all enough for two adults. We were full but not totally stuffed, and didn’t bring home any leftovers. The food was, once again, fantastic, and really is just like you would get in Thailand. I love that they have some dishes you don’t see on standard American menus (I’m already dying for more hotcakes). The service was very good as well — they continually refilled our tea and water, and were very friendly and personable. I really felt they wanted to make sure we enjoyed our experience in the restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/susan-miller.jpg\" alt=\"Susan Miller\" title=\"Susan Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pharmaceutical Sales Rep\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Spencer\u003cbr>\n\u003cstrong>Reviewed Marnee Thai Restaurant:\u003c/strong> Monday, February 15, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMarnee Thai is half a block off of Lincoln Ave, so parking right on Lincoln itself was easy. We entered the restaurant, which has an open, diner-like kitchen in the front half and front windows steamed from the busy cooks in the kitchen. We walked in and were immediately taken to our table in the other half of the restaurant. The décor makes one think, “kitschy-Thai” with the Thai art, tapestries, and pictures hanging on deep, brick red walls. \u003c/p>\n\u003cp>My dining partners (three of them) and I experienced outstanding service. Our waiter, Kas (who we nicknamed, “Kas-is-BOSS”), and our server, Mac (for whom we coined, “Big-Mac-Attack”), were absolutely delightful. Kas consistently made suggestions as we built our menu and later, Kas and Mac beautifully described each dish as it was served to us. They both also told cute anecdotes and stories, entertaining and laughing with us throughout the evening. I honestly felt as if we had special service, but know that this is what they regularly provide for enthusiastic diners.\u003c/p>\n\u003cp>The only slight negative, and it certainly didn’t impair our experience, was that it was a tad too noisy when we first sat down. As we ate, the dining room cleared and then the noise level became more palatable. If one eats at a regular meal hour, this might be the only issue. Otherwise, we had a really fantastic experience!\u003c/p>\n\u003cp>We asked Kas to pair our wine with our menu, and he did a superb job of pairing a reasonably priced Sauvignon Blanc that paired nicely with our meal. I would definitely say our meal was a “bang for the buck,” since the total bill only came to $158, inclusive of two bottles of wine, a beer, two appetizers, four entrees, two desserts, and rice. \u003c/p>\n\u003cp>We started with the Homemade Hotcakes, grilled rice coconut cakes that were served from the griddle at our table. Each cake, chewy with just a bit of crispiness in texture, was served with coconut cream, chives, and strips of pumpkin on top! FABULOUS! We could have had ten more for dessert, EACH!\u003c/p>\n\u003cp>Also, we had a fresh and creamy avocado salad with chunks of avocado tossed with shredded green mango, shallots, prawns, cashews, and topped with toasted coconut. A smooth and cool WINNER!\u003c/p>\n\u003cp>Kas even created a special vegetable dish for us when we asked for something green. We had asked about the sautéed spinach, and he suggested asparagus and asked if we wouldn’t mind if he added some prawns. It turned out to be a wonderful dish. The asparagus was cooked to perfection with a tangy, spicy, red curry paste-like sauce with chilies in it. DELICIOUS!\u003c/p>\n\u003cp>The pad se-ew was one of the best I’ve ever had (this is my personal favorite that I order at any Thai restaurant I go to)! Tossed with what seemed like a creamy gravy made from soy and garlic, it also featured broccoli and some yummy, crunchy, little flakes of toasted garlic. WOW! YUM! \u003c/p>\n\u003cp>I think the favorite of the table (besides the hotcakes) was a main dish, a special. It was a simmered panang pork curry with chunks of tender pork, simmered in a panang curry sauce with coconut milk, Thai basil strips, and broccoli. The pork (none of us usually choose pork as our first meat choice) was so tender, it fell apart as you tried to pick it up with your fork. INCREDIBLE!\u003c/p>\n\u003cp>When asked, Kas also suggested that we have a wok course and surprised us with a delightfully rich beef pad phed, sautéed with baby corn, mushrooms, onions, bamboo shoots, fresh chili, garlic, and Thai basil. FANTASTIC!\u003c/p>\n\u003cp>Again, let’s talk about my favorite course of any meal: DESSERT! HOORAY! Our table KNEW we wanted the fried banana with coconut ice cream — an absolute favorite of all of ours — but again, Kas made a BRILLIANT suggestion: the roti with coconut ice cream. Who were we to argue?! EXQUISITE! He mentioned, after we polished the two plates clean, that the roti dessert reminded him of a funnel-cake or an elephant ear (as those of us from the Midwest used to call them). The Roti was so fantastically crispy on the outside and perfectly chewy on the inside and topped with a decadently creamy coconut ice cream. I would say it’s a DEFINITE NOT-TO-BE-MISSED for anyone with a sweet tooth!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To sum up our experience: FANTASTIC! If one is looking for a fun, delicious, ethnic experience with excellent service and affordable prices, Marnee Thai is a NO BRAINER! My boyfriend thought it was the best Thai food on the planet! We will all definitely be back. SOON!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Marnee Thai Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3676\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3682\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">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/cp505iPod.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/eric-raynard.jpg\" alt=\"Eric Raynard\" title=\"Eric Raynard\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Recruiter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marnee Thai Restaurant\u003cbr>\n\u003cstrong>Reviewed Marnee Thai Restaurant:\u003c/strong> Saturday, February 6, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at Marnee Thai about 5:30 on a Saturday afternoon. The restaurant occupies a narrow, deep space on the west side of Ninth Avenue in the Inner Sunset, just south of Golden Gate Park. From the street, one can see the bustling kitchen with its fluorescent lights. \u003c/p>\n\u003cp>We entered the restaurant and were greeted promptly. The first table offered was too close to the front door. We asked to move a little deeper and were quickly whisked to another table. Our waiter came over a few moments later and explained the specials. There were two different preparations of sea bass and one of snapper on offer. We ordered appetizers while considering our entrée selection.\u003c/p>\n\u003cp>We started with miang kum, a do-it-yourself spinach roll up with chopped lime, ginger, peanuts, onion, dried shrimp, and toasted coconut complemented with a sweet sauce. We also enjoyed the Spicy Angel Wings, fried chicken wings made with a chili-garlic sauce and basil, my personal favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When our waiter returned for our order, we asked his personal favorite fish entree. He recommended hor mok. We engaged him in conversation and learned he was Kas, the son of Chef Chai and May, and a member of the family that owns and operates both the Ninth Avenue and the Irving Street locations. \u003c/p>\n\u003cp>The hor mok is special, Kas explained, because it is available only on weekends. Chef Chai prepares the red curry mousse on Thursdays. (Red curry is between the milder yellow and more pungent green curry on the heat scale.) Hor mok is snapper on a bed of cabbage and basil, with the red curry mousse steamed in a banana leaf “boat.” The result is a perfectly flakey fish on slightly al dente cabbage and basil, prepared in well-balanced hot and savory curry with a wonderful creaminess. A delightful recommendation.\u003c/p>\n\u003cp>We also ordered vegetarian pad thai. Pad thai is rice noodles with tofu, bean sprouts, and egg. In this case, “vegetarian” means without shrimp; Kas asked to make sure egg was acceptable. That inquiry showed he knows about food and cares about his customers.\u003c/p>\n\u003cp>We tried the spicy ma kuer, which is sautéed eggplant with mushrooms, tofu, bell peppers, cornichons, chili, and garlic. It’s a perfect combination of ingredients and has spicy yet savory flavors, which make Thai food mysterious and accessible.\u003c/p>\n\u003cp>The restaurant décor is comfortable and friendly. A banquette lines the wall opposite the kitchen, and there is seating in a central aisle. There are a few tables near the rear of the restaurant on the opposite side. It’s a small, functional space lit with Italian spotlights. Aquatic flowers grow in huge glass cylinders on a bar opposite the banquette.\u003c/p>\n\u003cp>The food is clearly the star of the show here. It’s a no nonsense interior, where the quality, consistency, and value of the food shine. From dish to dish, from visit to visit, from year to year, Marnee Thai continues to please, because the proof is on the plate. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/ali-spivak.jpg\" alt=\"Ali Spivak\" title=\"Ali Spivak\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ali\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Broken Record\u003cbr>\n\u003cstrong>Reviewed Marnee Thai Restaurant:\u003c/strong> Wednesday, February 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen I started to write my review of Marnee Thai I realized that I’d gone to the wrong location; I was supposed to review the one 9th Avenue and not the one on Irving. Oops! While my mistake was a bit annoying, I was happy to have an excuse to go back and have more of their great Thai food. \u003c/p>\n\u003cp>On our first visit, we had Spicy Angel Wings, green mango salad, gai samoon prai, and panang pork, one of the specials. Everything was great — easily the best Thai food I’ve had in San Francisco. The service was a little erratic, but that is all part of the authentic and friendly Thai experience! \u003c/p>\n\u003cp>The second time, we went to the location on 9th Avenue, between Irving and Lincoln. The ambiance at this location is nice, and the staff was very helpful and friendly. We were seated without a wait. I spent a month in Thailand in the fall of 2009, and have been craving all of the different regional dishes, especially street food. When I saw something called “coconut hotcakes” on the specials menu, I knew I had to order them, even though I had no idea what they were. We also ordered the pomelo salad (another special) and the pad cha talay, which is fish, squid, mussels, scallops, and prawns, cooked in a red chili sauce with fresh green peppercorn sprigs, red bell peppers, onions, lemongrass, and basil. \u003c/p>\n\u003cp>I was super excited when the hotcakes — a cast iron pan full of little custards — arrived at the table. I could hardly believe it — true Thai street food in San Francisco. Be still my beating heart! And, oh, my god, talk about wonderful. The hot pan gives these treats a nice crispy exterior, and the inside is creamy molten (hot!) goodness filled with corn and bits of green onion, topped with coconut cream and slivers of kaffir lime leaves. Heaven! These were really, really good — exactly like ones I had eaten in a market in Thailand. \u003c/p>\n\u003cp>The pomelo salad came next and had nice big chunks of sweet pomelo with prawns, cashews, mango, and iceberg lettuce in a spicy-sweet dressing. There was some taste of dried shrimp in the salad, as well, which I’m not all that fond of. The pomelo was wonderful (I fished every bit out of the salad), but I didn’t like it quite as much as the green mango salad.\u003c/p>\n\u003cp>The pad cha talay was really nice. The portion was enough to share between two people, and included four mussels and a good amount of scallops and prawns. The sauce was delicious. I also loved the fresh green peppercorns, which added a really wonderful spice and crunch. We ordered the brown rice, which is also a standout. It is cooked al dente and is very flavorful. \u003c/p>\n\u003cp>We purposely ordered a little less food so we would have room for dessert: black sticky rice with mango. Marnee Thai did not disappoint here, either (and gets extra points for having black as well as white sticky rice). The rice was divine — creamy with coconut milk, a little firm, and it had a perfect sweet/salty balance. The barely ripe mango was thinly sliced and beautifully fanned around the rice. Delicious and very authentic. \u003c/p>\n\u003cp>I think the portion sizes at Marnee Thai are very good. An appetizer, salad, one entrée with rice, and one dessert was all enough for two adults. We were full but not totally stuffed, and didn’t bring home any leftovers. The food was, once again, fantastic, and really is just like you would get in Thailand. I love that they have some dishes you don’t see on standard American menus (I’m already dying for more hotcakes). The service was very good as well — they continually refilled our tea and water, and were very friendly and personable. I really felt they wanted to make sure we enjoyed our experience in the restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/07/susan-miller.jpg\" alt=\"Susan Miller\" title=\"Susan Miller\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pharmaceutical Sales Rep\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Spencer\u003cbr>\n\u003cstrong>Reviewed Marnee Thai Restaurant:\u003c/strong> Monday, February 15, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMarnee Thai is half a block off of Lincoln Ave, so parking right on Lincoln itself was easy. We entered the restaurant, which has an open, diner-like kitchen in the front half and front windows steamed from the busy cooks in the kitchen. We walked in and were immediately taken to our table in the other half of the restaurant. The décor makes one think, “kitschy-Thai” with the Thai art, tapestries, and pictures hanging on deep, brick red walls. \u003c/p>\n\u003cp>My dining partners (three of them) and I experienced outstanding service. Our waiter, Kas (who we nicknamed, “Kas-is-BOSS”), and our server, Mac (for whom we coined, “Big-Mac-Attack”), were absolutely delightful. Kas consistently made suggestions as we built our menu and later, Kas and Mac beautifully described each dish as it was served to us. They both also told cute anecdotes and stories, entertaining and laughing with us throughout the evening. I honestly felt as if we had special service, but know that this is what they regularly provide for enthusiastic diners.\u003c/p>\n\u003cp>The only slight negative, and it certainly didn’t impair our experience, was that it was a tad too noisy when we first sat down. As we ate, the dining room cleared and then the noise level became more palatable. If one eats at a regular meal hour, this might be the only issue. Otherwise, we had a really fantastic experience!\u003c/p>\n\u003cp>We asked Kas to pair our wine with our menu, and he did a superb job of pairing a reasonably priced Sauvignon Blanc that paired nicely with our meal. I would definitely say our meal was a “bang for the buck,” since the total bill only came to $158, inclusive of two bottles of wine, a beer, two appetizers, four entrees, two desserts, and rice. \u003c/p>\n\u003cp>We started with the Homemade Hotcakes, grilled rice coconut cakes that were served from the griddle at our table. Each cake, chewy with just a bit of crispiness in texture, was served with coconut cream, chives, and strips of pumpkin on top! FABULOUS! We could have had ten more for dessert, EACH!\u003c/p>\n\u003cp>Also, we had a fresh and creamy avocado salad with chunks of avocado tossed with shredded green mango, shallots, prawns, cashews, and topped with toasted coconut. A smooth and cool WINNER!\u003c/p>\n\u003cp>Kas even created a special vegetable dish for us when we asked for something green. We had asked about the sautéed spinach, and he suggested asparagus and asked if we wouldn’t mind if he added some prawns. It turned out to be a wonderful dish. The asparagus was cooked to perfection with a tangy, spicy, red curry paste-like sauce with chilies in it. DELICIOUS!\u003c/p>\n\u003cp>The pad se-ew was one of the best I’ve ever had (this is my personal favorite that I order at any Thai restaurant I go to)! Tossed with what seemed like a creamy gravy made from soy and garlic, it also featured broccoli and some yummy, crunchy, little flakes of toasted garlic. WOW! YUM! \u003c/p>\n\u003cp>I think the favorite of the table (besides the hotcakes) was a main dish, a special. It was a simmered panang pork curry with chunks of tender pork, simmered in a panang curry sauce with coconut milk, Thai basil strips, and broccoli. The pork (none of us usually choose pork as our first meat choice) was so tender, it fell apart as you tried to pick it up with your fork. INCREDIBLE!\u003c/p>\n\u003cp>When asked, Kas also suggested that we have a wok course and surprised us with a delightfully rich beef pad phed, sautéed with baby corn, mushrooms, onions, bamboo shoots, fresh chili, garlic, and Thai basil. FANTASTIC!\u003c/p>\n\u003cp>Again, let’s talk about my favorite course of any meal: DESSERT! HOORAY! Our table KNEW we wanted the fried banana with coconut ice cream — an absolute favorite of all of ours — but again, Kas made a BRILLIANT suggestion: the roti with coconut ice cream. Who were we to argue?! EXQUISITE! He mentioned, after we polished the two plates clean, that the roti dessert reminded him of a funnel-cake or an elephant ear (as those of us from the Midwest used to call them). The Roti was so fantastically crispy on the outside and perfectly chewy on the inside and topped with a decadently creamy coconut ice cream. I would say it’s a DEFINITE NOT-TO-BE-MISSED for anyone with a sweet tooth!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Marnee Thai Restaurant: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3660\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3676\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3643\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Pad Thai (\u003cem>kuay tiaw pad thai\u003c/em>)\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Chai Siriyarn\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Thai\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nPad Thai is one of the most popular noodle dishes enjoyed throughout Thailand and all over the world. I won two competitions — one in Los Angeles and the other in Thailand — for this pad Thai recipe, which I am very proud to share with you. Tamarind water can be found at most Asian markets. It comes in plastic jars and is ready to use, but if you can’t find tamarind where you live, just double the vinegar and lime juice instead.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Sauce\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons palm sugar\u003cbr>\n1 tablespoon tamarind water (see note above)\u003cbr>\n3-4 tablespoons sugar\u003cbr>\n3 tablespoons fish sauce\u003cbr>\n1 tablespoon lime juice, freshly squeezed\u003cbr>\n2 tablespoons white vinegar\u003cbr>\nChili powder, to taste\u003c/p>\n\u003cp>\u003cstrong>Noodles\u003c/strong>\u003c/p>\n\u003cp>4 tablespoons cooking oil\u003cbr>\n2 eggs\u003cbr>\n1/2 tablespoon minced garlic\u003cbr>\n1 tablespoon minced shallot\u003cbr>\n1 tablespoon minced sweet radish\u003cbr>\n1/4 bean curd, cut into matchstick strips\u003cbr>\n1 pound fresh rice stick noodles, soaked in warm water for 15 minutes and drained (or 1/2 lb dried noodles soaked in warm water for 10-15 minutes and drained)\u003cbr>\n8 medium shrimps (26-30 count per lb), peeled and deveined\u003cbr>\n1/4 cup chicken stock or water\u003cbr>\n2-3 green onions or Chinese chives, cut into 1 1/2-inch lengths\u003cbr>\n1 cup bean sprouts\u003cbr>\n1/3 cup unsalted peanuts, roasted and ground\u003cbr>\n1 lime, cut into wedges\u003cbr>\nFresh vegetables, for an accompaniment (Chinese chives, bean sprouts, banana blossom wedge, or pennyworth, if available)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine all the sauce ingredients in a bowl and stir well to blend. Set aside.\u003c/p>\n\u003cp>2. Heat the oil in a wok or a large pan over high heat. When the wok is very hot, crack the eggs into it. Using a spatula or wooden spoon, stir until set, about 20 seconds. Add garlic, shallot, radish and bean curd; toss gently.\u003c/p>\n\u003cp>3. Add noodles and shrimps; stir briefly\u003c/p>\n\u003cp>4. Add the chicken stock and cook until the noodles begin to soften, about 2-3 minutes. Drizzle in the sauce and toss to evenly coat the noodles. Reduce the heat to medium and continue to cook until the noodles absorb most of the sauce and begin to dry.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Stir in green onions, bean sprouts and half of the ground peanuts. Toss a few times and transfer to a plate. Sprinkle with the remaining peanuts and serve with lime wedges and fresh vegetables on the side.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sauce\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons palm sugar\u003cbr>\n1 tablespoon tamarind water (see note above)\u003cbr>\n3-4 tablespoons sugar\u003cbr>\n3 tablespoons fish sauce\u003cbr>\n1 tablespoon lime juice, freshly squeezed\u003cbr>\n2 tablespoons white vinegar\u003cbr>\nChili powder, to taste\u003c/p>\n\u003cp>\u003cstrong>Noodles\u003c/strong>\u003c/p>\n\u003cp>4 tablespoons cooking oil\u003cbr>\n2 eggs\u003cbr>\n1/2 tablespoon minced garlic\u003cbr>\n1 tablespoon minced shallot\u003cbr>\n1 tablespoon minced sweet radish\u003cbr>\n1/4 bean curd, cut into matchstick strips\u003cbr>\n1 pound fresh rice stick noodles, soaked in warm water for 15 minutes and drained (or 1/2 lb dried noodles soaked in warm water for 10-15 minutes and drained)\u003cbr>\n8 medium shrimps (26-30 count per lb), peeled and deveined\u003cbr>\n1/4 cup chicken stock or water\u003cbr>\n2-3 green onions or Chinese chives, cut into 1 1/2-inch lengths\u003cbr>\n1 cup bean sprouts\u003cbr>\n1/3 cup unsalted peanuts, roasted and ground\u003cbr>\n1 lime, cut into wedges\u003cbr>\nFresh vegetables, for an accompaniment (Chinese chives, bean sprouts, banana blossom wedge, or pennyworth, if available)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Combine all the sauce ingredients in a bowl and stir well to blend. Set aside.\u003c/p>\n\u003cp>2. Heat the oil in a wok or a large pan over high heat. When the wok is very hot, crack the eggs into it. Using a spatula or wooden spoon, stir until set, about 20 seconds. Add garlic, shallot, radish and bean curd; toss gently.\u003c/p>\n\u003cp>3. Add noodles and shrimps; stir briefly\u003c/p>\n\u003cp>4. Add the chicken stock and cook until the noodles begin to soften, about 2-3 minutes. Drizzle in the sauce and toss to evenly coat the noodles. Reduce the heat to medium and continue to cook until the noodles absorb most of the sauce and begin to dry.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Stir in green onions, bean sprouts and half of the ground peanuts. Toss a few times and transfer to a plate. Sprinkle with the remaining peanuts and serve with lime wedges and fresh vegetables on the side.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s fifth season episode 4 (#504) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Memo’s Mexican Cuisine\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3569\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3546\">reviews\u003c/a> [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Souls Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3581\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3558\">reviews\u003c/a> [CLOSED]\u003c/p>\n\u003cp> 3) \u003cstrong>Flea Street Cafe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3576\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3560\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3589\">recipe\u003c/a> \u003c/p>\n\u003cp>http://www.youtube.com/v/UZ5wEJ6A5qI&hl=en_US&fs=1\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/cp504iPod.mp4\">\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 these two delicious offerings from the \u003cstrong>KQED Wine Club\u003c/strong>. \u003c/p>\n\u003cp>\u003cstrong>2006 Innocent Bystander, Chardonnay, Yarra Valley, Australia\u003c/strong>\u003cbr>\nMany Chardonnays overwhelm with oak, but this elegant wine showcases a kiss of oak balanced with juicy, ripe fruit flavors. Try with brie cheese and mango salsa. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2004 Pellegrini Merlot “Cloverdale Ranch” Alexander Valley, California\u003c/strong>\u003cbr>\nFor lovers of rich reds, this Merlot from California’s warm Alexander Valley is soft, plush and velvety. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s fifth season episode 4 (#504) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Memo’s Mexican Cuisine\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3569\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3546\">reviews\u003c/a> [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Souls Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3581\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3558\">reviews\u003c/a> [CLOSED]\u003c/p>\n\u003cp> 3) \u003cstrong>Flea Street Cafe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3576\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3560\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3589\">recipe\u003c/a> \u003c/p>\n\u003cp>http://www.youtube.com/v/UZ5wEJ6A5qI&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp504iPod.mp4\">\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 these two delicious offerings from the \u003cstrong>KQED Wine Club\u003c/strong>. \u003c/p>\n\u003cp>\u003cstrong>2006 Innocent Bystander, Chardonnay, Yarra Valley, Australia\u003c/strong>\u003cbr>\nMany Chardonnays overwhelm with oak, but this elegant wine showcases a kiss of oak balanced with juicy, ripe fruit flavors. Try with brie cheese and mango salsa. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2004 Pellegrini Merlot “Cloverdale Ranch” Alexander Valley, California\u003c/strong>\u003cbr>\nFor lovers of rich reds, this Merlot from California’s warm Alexander Valley is soft, plush and velvety. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Memo’s Mexican Cuisine House of Pipian: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3546\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">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/cp504iPod.mp4\">\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/eKAsSxelAu4&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=memo's+mexican+cuisine+concord+ca&sll=37.441201,-122.206378&sspn=0.021671,0.028625&ie=UTF8&hq=memo's+mexican+cuisine&hnear=Concord,+Contra+Costa,+California&cid=1792017076510705544&ll=37.988181,-122.031584&spn=0.023676,0.036478&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=memo's+mexican+cuisine+concord+ca&sll=37.441201,-122.206378&sspn=0.021671,0.028625&ie=UTF8&hq=memo's+mexican+cuisine&hnear=Concord,+Contra+Costa,+California&cid=1792017076510705544&ll=37.988181,-122.031584&spn=0.023676,0.036478&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>\n2118 Mount Diablo Street (at Pacheco Street)\u003cbr>\nConcord, CA 94520\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 925-691-6200\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:memoscuisine@gmail.com\">memoscuisine@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.memoscuisine.com\">memoscuisine.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Adelio and Ivalina Touri\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Adelio Touri\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Ivalina Touri\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken Pipian, Steak a la Negra, chiles rellenos, nopales (cactus) salad\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-4:00pm (lunch), 4:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-4:00pm (lunch), 4:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-4:00pm (lunch), 4:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-4:00pm (lunch), 4:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 4:30pm-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 4:30pm-8:00pm \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\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/memos-mexican-cuisine\">make reservation\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Formal\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 925-691-6200\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:memoscuisine@gmail.com\">memoscuisine@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.memoscuisine.com\">memoscuisine.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Adelio and Ivalina Touri\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Adelio Touri\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Ivalina Touri\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken Pipian, Steak a la Negra, chiles rellenos, nopales (cactus) salad\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-4:00pm (lunch), 4:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-4:00pm (lunch), 4:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-4:00pm (lunch), 4:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-4:00pm (lunch), 4:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 4:30pm-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 4:30pm-8:00pm \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\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/memos-mexican-cuisine\">make reservation\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Formal\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Memo’s Mexican Cuisine House of Pipian: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3569\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">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/cp504iPod.mp4\">\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/40/2010/06/william-berg.jpg\" alt=\"William Berg\" title=\"William Berg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> William\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Antique Dealer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Benicia\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memo’s Mexican Cuisine House of Pipian\u003cbr>\n\u003cstrong>Reviewed Memo’s Mexican Cuisine House of Pipian:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I selected Memo’s Mexican Restaurant as my choice to be recognized on \u003cem>Check, Please! Bay Area\u003c/em>, because of the honest, simple, and delicious way they prepare their classic and family dishes. Whereas I had never been a big fan before I tried them here, I now dream about the chiles rellenos. Rellenos tend to be heavy with cheese and too much (or too greasy) batter with a mundane red sauce. At Memo’s, however, the Rellenos are lightly battered, filled with three different cheeses, and have a light — but rich in flavor — sauce that is divine. I am also a fan of their Mexican wedding chicken, which is served in a boat, almost like an Indian food dish. It is diced chicken that has been simmered in sauce that is based on roasted pumpkin seeds with a touch of cream.\u003c/p>\n\u003cp>\tMemo’s is run by a very small crew that consists of Memo, his daughter Iva, a busser, and several cooks in the back. They are always friendly, and we feel welcome every time we eat there. My wife and I have a two-year-old and a three-year-old, and they can be a handful. Our boys can’t get enough of the chips and salsa, and the mess they inevitably make is tolerated well by the staff. There are half a dozen tables out front that we enjoy in the warmer months. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We are drawn back to Memo’s for the quality of the food made from family recipes that give, in our opinion, this little restaurant an advantage over the big box chain Mexican restaurants and the thousands of taquerias in the Bay Area. The décor is a mixture of Mexican art and Frida Kahlo paintings with full sets of linen on the tables. The service is consistently attentive.\u003c/p>\n\u003cp>We hope the other participants enjoy Memo’s and help put them on the map, because I want to be eating those rellenos for a long time to come. Memo’s is half a block off of the square in downtown Concord, close to Half Price Books. It would be easy to miss or overlook them if you were unaware of their quality food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/marie-president.jpg\" alt=\"Marie President\" title=\"Marie President\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flea Street Cafe\u003cbr>\n\u003cstrong>Reviewed Memo’s Mexican Cuisine House of Pipian:\u003c/strong> Tuesday, February 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Memo’s is a rather small, family-run restaurant that is tucked away off the main plaza of downtown Concord and a ten to fifteen minute walk from the Concord BART station.\u003c/p>\n\u003cp>Around noon, I spoke with someone at the restaurant and advised that we would be arriving a bit late for our 8:00 PM reserved time, given that we would be coming via BART. She said that it would be fine as long as we arrived before 8:30. When we arrived at 8:20, the proprietor was quite annoyed and did not want to seat us. Well, at that point I thought we could: a) leave in a huff and try another time; b) press the issue and try to get seated; c) render the owner unconscious with the Vulcan nerve pinch and grab some food samples from the kitchen. We chose to press the issue, and he did seat us. We were the only ones in the restaurant. Closing time was 9:00 PM. \u003c/p>\n\u003cp>Following his initial annoyance, the owner changed his attitude as the pride for his rather unique take on Mexican cuisine took hold. He explained their approach to the cuisine, made suggestions, and carefully led us through the menu. The décor was bright and inviting even if his early greeting was not. He even made some suggestions that were not on the menu. \u003c/p>\n\u003cp>Upon review of the menu, I saw nothing that appeared special; salads, burritos, gorditas, and the like. However, the first bite got my attention. The most appropriate word for the food is FLAVOR. It’s quite a notch above any other Mexican restaurant that I have been to in that regard. The spices, textures, and aromas were fantastic. Their signature dish is the chicken pipian. This is basically a chicken mole, but the flavors were reminiscent of Indian faire. The crunch of the sesame seeds added character and contrast to the dish. \u003c/p>\n\u003cp>The portions were large, and the prices were very reasonable, especially when you consider the quality of the food. We all shared the appetizers. I sampled everyone else’s entrees many times and was equally impressed. I couldn’t stop eating. Only the mental image of a stuffed pig that I had seen on television the night before brought me self control. To comment that the service was prompt and the noise level adequate is not fair, as we were the only diners. However, the feeling of the restaurant was comfortable and homey. \u003c/p>\n\u003cp>There was a vegetarian in our party, and she was quite happy nibbling on cactus salad, tortilla soup, roasted chili burrito, and potato gorditas. The beans and tortillas are made with no lard. The tortilla soup was made with vegetable stock instead of chicken. Vegans would have plenty of choices without losing the integrity of the cuisine. \u003c/p>\n\u003cp>The owner’s passion with which he spoke when he reviewed the menu was clearly evident in the food. He treated us like family, and we could taste the affection. It was clear that this was his home, and his annoyance in the beginning was that of a patriarch whose children had arrived late for dinner. Although it is quite a haul from the Peninsula, I would definitely eat there again if I’m in the area. I would highly recommend Memo’s Mexican Cuisine. Just get there on time!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/fabian-brown.jpg\" alt=\"Fabian Brown\" title=\"Fabian Brown\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fabian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Sheriff\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souls Restaurant\u003cbr>\n\u003cstrong>Reviewed Memo’s Mexican Cuisine House of Pipian:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis was a pleasant surprise. I thought I would get the usual Mexican food. This food felt healthy and light. I also liked the father/daughter aspect. They made us feel very welcome. I will return to this restaurant. I like the family atmosphere, the good food, the decoration of the restaurant, and the hominess. Upon entering the restaurant, you notice the different choices of tequila, mostly top shelf. There are plenty of prints from Diego Rivera, also books and information on him and his wife.\u003c/p>\n\u003cp>The owner’s daughter, Itza, seated us immediately. The chips and salsa were very nice. The green salsa was a little spicier. I like lots of spice so, although it was tasty, I would have liked more heat. \u003c/p>\n\u003cp>\u003cstrong>Food\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Appetizers\u003c/strong>\u003c/p>\n\u003cp>The ceviche was very fresh. The fish was in light lime juice with slices of avocado. It was very tasty.\u003c/p>\n\u003cp>The portabella mushroom salad had warm slices of mushroom, and there was a fruity salsa that was just wonderful. There was also a creamy dressing that went well with the mushrooms.\u003c/p>\n\u003cp>\u003cstrong>Entrées\u003c/strong>\u003c/p>\n\u003cp>The chicken pipian with roasted pumpkin seed sauce was wonderful. It’s usually reserved in Mexican households for special occasions since it takes 2-3 days for the spices to set in. The portions of rice and refried beans were small, but I when I finished, there was still food on my plate (not the chicken) and I was full. The refried beans were very good (I usually don’t like them).\u003c/p>\n\u003cp>My mom had the tilapia. She had two nice sized filets, and they were lightly fried in cornmeal. They had a nice seasoning to them and tasted light. Her meal also came with rice and beans with a small portion of salsa, guacamole, and sour cream. Both meals came with flour or corn tortillas. We chose the flour tortillas, and they were very good. We took a slice of the chocolate cake home, but I have not had a chance to try it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would recommend this restaurant to friends, and I plan to return. It can be a little pricey — I spent $90 (including tip) for two people.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Memo’s Mexican Cuisine House of Pipian: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3569\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">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/cp504iPod.mp4\">\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/40/2010/06/william-berg.jpg\" alt=\"William Berg\" title=\"William Berg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> William\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Antique Dealer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Benicia\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memo’s Mexican Cuisine House of Pipian\u003cbr>\n\u003cstrong>Reviewed Memo’s Mexican Cuisine House of Pipian:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I selected Memo’s Mexican Restaurant as my choice to be recognized on \u003cem>Check, Please! Bay Area\u003c/em>, because of the honest, simple, and delicious way they prepare their classic and family dishes. Whereas I had never been a big fan before I tried them here, I now dream about the chiles rellenos. Rellenos tend to be heavy with cheese and too much (or too greasy) batter with a mundane red sauce. At Memo’s, however, the Rellenos are lightly battered, filled with three different cheeses, and have a light — but rich in flavor — sauce that is divine. I am also a fan of their Mexican wedding chicken, which is served in a boat, almost like an Indian food dish. It is diced chicken that has been simmered in sauce that is based on roasted pumpkin seeds with a touch of cream.\u003c/p>\n\u003cp>\tMemo’s is run by a very small crew that consists of Memo, his daughter Iva, a busser, and several cooks in the back. They are always friendly, and we feel welcome every time we eat there. My wife and I have a two-year-old and a three-year-old, and they can be a handful. Our boys can’t get enough of the chips and salsa, and the mess they inevitably make is tolerated well by the staff. There are half a dozen tables out front that we enjoy in the warmer months. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We are drawn back to Memo’s for the quality of the food made from family recipes that give, in our opinion, this little restaurant an advantage over the big box chain Mexican restaurants and the thousands of taquerias in the Bay Area. The décor is a mixture of Mexican art and Frida Kahlo paintings with full sets of linen on the tables. The service is consistently attentive.\u003c/p>\n\u003cp>We hope the other participants enjoy Memo’s and help put them on the map, because I want to be eating those rellenos for a long time to come. Memo’s is half a block off of the square in downtown Concord, close to Half Price Books. It would be easy to miss or overlook them if you were unaware of their quality food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/marie-president.jpg\" alt=\"Marie President\" title=\"Marie President\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flea Street Cafe\u003cbr>\n\u003cstrong>Reviewed Memo’s Mexican Cuisine House of Pipian:\u003c/strong> Tuesday, February 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Memo’s is a rather small, family-run restaurant that is tucked away off the main plaza of downtown Concord and a ten to fifteen minute walk from the Concord BART station.\u003c/p>\n\u003cp>Around noon, I spoke with someone at the restaurant and advised that we would be arriving a bit late for our 8:00 PM reserved time, given that we would be coming via BART. She said that it would be fine as long as we arrived before 8:30. When we arrived at 8:20, the proprietor was quite annoyed and did not want to seat us. Well, at that point I thought we could: a) leave in a huff and try another time; b) press the issue and try to get seated; c) render the owner unconscious with the Vulcan nerve pinch and grab some food samples from the kitchen. We chose to press the issue, and he did seat us. We were the only ones in the restaurant. Closing time was 9:00 PM. \u003c/p>\n\u003cp>Following his initial annoyance, the owner changed his attitude as the pride for his rather unique take on Mexican cuisine took hold. He explained their approach to the cuisine, made suggestions, and carefully led us through the menu. The décor was bright and inviting even if his early greeting was not. He even made some suggestions that were not on the menu. \u003c/p>\n\u003cp>Upon review of the menu, I saw nothing that appeared special; salads, burritos, gorditas, and the like. However, the first bite got my attention. The most appropriate word for the food is FLAVOR. It’s quite a notch above any other Mexican restaurant that I have been to in that regard. The spices, textures, and aromas were fantastic. Their signature dish is the chicken pipian. This is basically a chicken mole, but the flavors were reminiscent of Indian faire. The crunch of the sesame seeds added character and contrast to the dish. \u003c/p>\n\u003cp>The portions were large, and the prices were very reasonable, especially when you consider the quality of the food. We all shared the appetizers. I sampled everyone else’s entrees many times and was equally impressed. I couldn’t stop eating. Only the mental image of a stuffed pig that I had seen on television the night before brought me self control. To comment that the service was prompt and the noise level adequate is not fair, as we were the only diners. However, the feeling of the restaurant was comfortable and homey. \u003c/p>\n\u003cp>There was a vegetarian in our party, and she was quite happy nibbling on cactus salad, tortilla soup, roasted chili burrito, and potato gorditas. The beans and tortillas are made with no lard. The tortilla soup was made with vegetable stock instead of chicken. Vegans would have plenty of choices without losing the integrity of the cuisine. \u003c/p>\n\u003cp>The owner’s passion with which he spoke when he reviewed the menu was clearly evident in the food. He treated us like family, and we could taste the affection. It was clear that this was his home, and his annoyance in the beginning was that of a patriarch whose children had arrived late for dinner. Although it is quite a haul from the Peninsula, I would definitely eat there again if I’m in the area. I would highly recommend Memo’s Mexican Cuisine. Just get there on time!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/fabian-brown.jpg\" alt=\"Fabian Brown\" title=\"Fabian Brown\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fabian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Sheriff\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souls Restaurant\u003cbr>\n\u003cstrong>Reviewed Memo’s Mexican Cuisine House of Pipian:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis was a pleasant surprise. I thought I would get the usual Mexican food. This food felt healthy and light. I also liked the father/daughter aspect. They made us feel very welcome. I will return to this restaurant. I like the family atmosphere, the good food, the decoration of the restaurant, and the hominess. Upon entering the restaurant, you notice the different choices of tequila, mostly top shelf. There are plenty of prints from Diego Rivera, also books and information on him and his wife.\u003c/p>\n\u003cp>The owner’s daughter, Itza, seated us immediately. The chips and salsa were very nice. The green salsa was a little spicier. I like lots of spice so, although it was tasty, I would have liked more heat. \u003c/p>\n\u003cp>\u003cstrong>Food\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Appetizers\u003c/strong>\u003c/p>\n\u003cp>The ceviche was very fresh. The fish was in light lime juice with slices of avocado. It was very tasty.\u003c/p>\n\u003cp>The portabella mushroom salad had warm slices of mushroom, and there was a fruity salsa that was just wonderful. There was also a creamy dressing that went well with the mushrooms.\u003c/p>\n\u003cp>\u003cstrong>Entrées\u003c/strong>\u003c/p>\n\u003cp>The chicken pipian with roasted pumpkin seed sauce was wonderful. It’s usually reserved in Mexican households for special occasions since it takes 2-3 days for the spices to set in. The portions of rice and refried beans were small, but I when I finished, there was still food on my plate (not the chicken) and I was full. The refried beans were very good (I usually don’t like them).\u003c/p>\n\u003cp>My mom had the tilapia. She had two nice sized filets, and they were lightly fried in cornmeal. They had a nice seasoning to them and tasted light. Her meal also came with rice and beans with a small portion of salsa, guacamole, and sour cream. Both meals came with flour or corn tortillas. We chose the flour tortillas, and they were very good. We took a slice of the chocolate cake home, but I have not had a chance to try it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would recommend this restaurant to friends, and I plan to return. It can be a little pricey — I spent $90 (including tip) for two people.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Souls Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3558\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">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/cp504iPod.mp4\">\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/GiRQMndeiPs&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=Soul's+Restaurant,+Oakland,+CA&sll=37.430842,-122.201099&sspn=0.086696,0.114498&ie=UTF8&hq=Soul's+Restaurant,&hnear=Oakland,+Alameda,+California&cid=920929260838879254&ll=37.80897,-122.178268&spn=0.094936,0.145912&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=Soul's+Restaurant,+Oakland,+CA&sll=37.430842,-122.201099&sspn=0.086696,0.114498&ie=UTF8&hq=Soul's+Restaurant,&hnear=Oakland,+Alameda,+California&cid=920929260838879254&ll=37.80897,-122.178268&spn=0.094936,0.145912&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>\n6403 Foothill Boulevard (at 64th Avenue)\u003cbr>\nOakland, CA 94605\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-777-1300\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.soulsrestaurant.org\">soulsrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Acts Community Development\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Rose Johnson \u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Soul Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Oxtails, fried chicken, greens, cornbread, banana pudding\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 9:00am-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 9:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 9:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 9:00am-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 9:00am-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 9:00am-7:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Breakfast/Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 week\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, jazz on occasion\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Soul%27s+Restaurant,+Oakland,+CA&sll=39.095963,-107.402344&sspn=39.533831,66.357422&ie=UTF8&hq=Soul%27s+Restaurant,&hnear=Oakland,+Alameda,+California&ll=37.780755,-122.220154&spn=0.151684,0.259209&z=12&iwloc=A\">Map\u003c/a>\u003cbr />\r\n6403 Foothill Blvd (64th Ave)\u003cbr />\r\nOakland, CA 94605\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 510-777-1300\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.soulsrestaurant.org\">soulsrestaurant.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=3581\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Souls Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3558\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">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/cp504iPod.mp4\">\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/GiRQMndeiPs&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=Soul's+Restaurant,+Oakland,+CA&sll=37.430842,-122.201099&sspn=0.086696,0.114498&ie=UTF8&hq=Soul's+Restaurant,&hnear=Oakland,+Alameda,+California&cid=920929260838879254&ll=37.80897,-122.178268&spn=0.094936,0.145912&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=Soul's+Restaurant,+Oakland,+CA&sll=37.430842,-122.201099&sspn=0.086696,0.114498&ie=UTF8&hq=Soul's+Restaurant,&hnear=Oakland,+Alameda,+California&cid=920929260838879254&ll=37.80897,-122.178268&spn=0.094936,0.145912&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>\n6403 Foothill Boulevard (at 64th Avenue)\u003cbr>\nOakland, CA 94605\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-777-1300\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.soulsrestaurant.org\">soulsrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Acts Community Development\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Rose Johnson \u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Soul Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Oxtails, fried chicken, greens, cornbread, banana pudding\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 9:00am-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 9:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 9:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 9:00am-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 9:00am-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 9:00am-7:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Breakfast/Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 week\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, jazz on occasion\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Souls Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3581\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">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/cp504iPod.mp4\">\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/40/2010/06/fabian-brown.jpg\" alt=\"Fabian Brown\" title=\"Fabian Brown\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fabian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Sheriff\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souls Restaurant\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSoul’s Restaurant is a family-style soul food restaurant located in East Oakland. The Acts Full Gospel Church Community Development Department started Soul’s to provide the community of East Oakland with not only a nice place to eat, but also an avenue for community job training and placement. The managers, cooks, and many of the wait staff are members of the church and, as part of the community job training program, men and women from “Men of Valor” and the “House of Ruth” programs are hired and trained to work as wait staff. \u003c/p>\n\u003cp>Even though the restaurant is located in East Oakland, which admittedly can be a little rough, I like Soul’s for its home cooking. I go there when I want comfort food without having to cook it myself. The people are friendly the atmosphere is inviting, and I don’t have to get dressed up. Free parking is available and adjacent to the restaurant with on-site security. Also, there are no stairs, so folks who are challenged when walking can have easy access to the restaurant.\u003c/p>\n\u003cp>On my recent visit, my family and I arrived on a Thursday at 5:45 pm. Upon entering the restaurant, there is an openness and spaciousness about the building. It is brightly painted. There was a hostess seating people, which was very quick. Along the walls are photos and posters of famous African Americans, so we spent some time quizzing each other about them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu is varied with many great choices to choose from. There is always a daily special offered, and breakfast is served all day. According to manager Ms. Doris Limbrick, the food is prepared fresh every day. It is very healthy without a lot of salt or fats, which the public seems to associate with “soul food.”\u003c/p>\n\u003cp>There were 7-8 tables in use when we arrived at 5:45 pm. We ordered at about 5:50 pm and were served by 6:10 pm, which was great since we were very hungry. Entrees come with a choice of three side dishes. Side dish choices include: collard greens, red beans and rice, rice and gravy, mashed potatoes and gravy, macaroni and cheese, candied yams, coleslaw, potato salad, and french fries.\u003c/p>\n\u003cp>We ordered the following meals:\u003c/p>\n\u003cp>\u003cstrong>1) Oxtails in gravy with yams, greens, red beans and rice, and a cornbread muffin\u003c/strong>\u003cbr>\nThere were five oxtails, which were very tender and well seasoned with the meat just about falling off the bone. The oxtails were served in nice brown gravy. The yams were sweet without being sickly sweet, and tender without being mushy. The greens were tender and well seasoned, but could have been hotter, and the red beans and rice could use a touch more seasoning and more juice. The pink lemonade was cool, refreshing, and just the right balance of sweet and tart\u003c/p>\n\u003cp>\u003cstrong>2) Fried catfish with mashed potatoes and gravy, french fries, and coleslaw\u003c/strong>\u003cbr>\nThis dish was quite tasty. The catfish — two large filets and one medium filet — were fried lightly in cornmeal. They were crispy on the outside and flaky inside. There was not any excessive oil on the plate nor was there a greasy taste. We really enjoyed the gravy on the mashed potatoes, as it was well seasoned with just the right consistency. The french fries were hot and crispy and cut in a shoestring shape. The coleslaw was nicely seasoned and didn’t have too much mayonnaise.\u003c/p>\n\u003cp>\u003cstrong>3) Liver and grilled onions\u003c/strong>\u003cbr>\nThe liver — two large slices — was quite tender, not overly dry, and served with plenty of deliciously grilled onions. The liver was grilled and not fried. This meal was ordered with greens, mashed potatoes with gravy, and red beans and rice.\u003c/p>\n\u003cp>\u003cstrong>4) Fried chicken, french fries, and macaroni and cheese\u003c/strong>\u003cbr>\nThis was a child’s meal. It came with two drumsticks, two side dishes, and a drink, all for $7.00. The chicken was lightly fried, didn’t have a lot of batter, and was very crispy on the outside and juicy on the inside. This meal was ordered from the child’s menu, so it also included a drink (milk, juice, or soda). The macaroni and cheese was excellent. Just the right amount of cheese and not dried out.\u003c/p>\n\u003cp>For dessert we ordered the banana pudding and red velvet cake. The banana pudding was delicious! Just the right blend of sweetness, and it contained plenty of vanilla wafers. The red velvet cake was a disappointment — we found it to be dry and heavy. There was also not very much frosting on our piece of cake.\u003c/p>\n\u003cp>I have also had breakfast at Soul’s. They serve the standard breakfast, but grits are also on the menu, which is very nice. I don’t always want potatoes. No alcohol is served at the restaurant. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/william-berg.jpg\" alt=\"William Berg\" title=\"William Berg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> William\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Antique Dealer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Benicia\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memo’s Mexican Cuisine House of Pipian\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSoul’s Restaurant, located deep in the heart of East Oakland, was an interesting experience for us. We got a little lost on the way in and wandered through some pretty tough neighborhoods until we landed at Soul’s. A bright, inviting spot compared to some in the area, it had well-lit parking with security, and we felt welcome as soon as we arrived. \u003c/p>\n\u003cp>Although it was only 30% full, everyone seemed to be in a good mood and enjoying themselves. We arrived at 8:00, so we missed the nightly special of smothered oxtail and mashed potatoes. I guess their dinner crowd hits a little earlier. Our waitress was very friendly and the staff checked in on us often. We were never lacking refills on drinks. \u003c/p>\n\u003cp>I had the rib-eye steak and fried shrimp combo with sides of coleslaw, red beans and rice and collard greens. The rib-eye was a good cut, cooked medium rare as I asked, but was over seasoned with seasoning salt. (Perhaps typical for soul-food, but as I was not expecting it, it was a bit much.) The greens were perfect, just enough vinegar. The coleslaw was good because it was not too sweet, and the red beans and rice were just fine. Dinner was served with moist, yet crunchy, and delicious cornbread muffins. My wife had an excellent fried chicken. \u003c/p>\n\u003cp>We did not have to wait too long for our entrees. The portions were generous, but I was very hungry and I cleaned up, or as Mom used to say, I was a “clean-plate clubber.” We could see why Soul’s Restaurant is a standard in the area for quality soul food with a home-cooking feel and a very friendly staff. Seems they were doing as much take-out business as they had people eating in. We would go back for the fried chicken and the great, simple sides. \u003c/p>\n\u003cp>One drawback for me was the lack of beer or wine, as I enjoy that with a hearty meal. The décor was clean, open, and bright with large posters of famous Americans, like Frederick Douglass, Martin Luther King, and Barack Obama.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/marie-president.jpg\" alt=\"Marie President\" title=\"Marie President\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flea Street Cafe\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Saturday, February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n It was a homecoming. While exiting the 580 freeway, I realized that Soul’s Restaurant was not just close to my old neighborhood, but for all intents and purposes, it \u003cem>was\u003c/em> my old neighborhood! Feeling a bit surreal on the drive along Foothill Boulevard, it dawned on me that I hadn’t been in this area for thirty years. I don’t consider myself a soul food aficionado, but I have eaten a black-eyed pea or two in my day, and my standards are a bit high. However, I vowed to keep an open mind. \u003c/p>\n\u003cp>I invited friends from various backgrounds and culinary tastes for dinner that evening. We even had a few “virgins” that had never tried soul food. Upon our arrival to the restaurant, we were invited with warmth and enthusiasm. The place was big, bright, and airy. It became evident at once that the restaurant was connected to a church as I heard the occasional shout of “halleluiah” from the gospel music playing in the background. \u003c/p>\n\u003cp>The large menu had all the basics that you would expect for a soul food restaurant, namely, fried chicken, greens, fried catfish, etc. There were an overwhelming number of side dishes from which to choose. The food was good. However, soul food typically has strong flavors, and there were some dishes that I thought were a bit under seasoned. By far the best dishes were the fried catfish, yams, mac and cheese, and the banana pudding. Yum! \u003c/p>\n\u003cp>When you consider that we had a party of eight, the service was quite prompt. The food was a good entry point for those who were new to the cuisine. However, there was a glaring absence of more ambitious dishes, such as pigs’ feet, ham hocks, and chitterlings. The oxtails were only available on Fridays. The prices were excellent, and the portions large. I was a bit disappointed when I reached for my wine glass a few times only to find iced tea. I thought that a nice Sauvignon Blanc would have paired well with some of the fried dishes. But alas, alcohol is not served there. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With that said, the restaurant created a perfect backdrop for reconnecting with our friends. I would recommend Soul’s for a nice dinner experience with acquaintances, particularly if they are new to the cuisine. Above all, going to Soul’s was a reconnection to myself. The food brought me back to my roots. We have a saying in our family, “You would crawl fifty miles to get to soul food so good that it would make you want to slap your mama.” Well, I may not crawl fifty miles to eat there, but I would definitely crawl from the parking lot, and I would slap my mama’s hand if she tried to take my banana pudding. \u003c/p>\n\n",
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"excerpt": "\u003cstrong>Fabian:\u003c/strong> \"I go there when I want comfort food without having to cook it myself.\"\r\n\u003cstrong>William:\u003c/strong> \"We could see why Soul's Restaurant is a standard in the area for quality soul food with a home-cooking feel and a very friendly staff.\"\r\n\u003cstrong>Marie:\u003c/strong> \"By far the best dishes were the fried catfish, yams, mac and cheese, and the banana pudding.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Souls Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3581\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">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/cp504iPod.mp4\">\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/40/2010/06/fabian-brown.jpg\" alt=\"Fabian Brown\" title=\"Fabian Brown\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fabian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Sheriff\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souls Restaurant\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSoul’s Restaurant is a family-style soul food restaurant located in East Oakland. The Acts Full Gospel Church Community Development Department started Soul’s to provide the community of East Oakland with not only a nice place to eat, but also an avenue for community job training and placement. The managers, cooks, and many of the wait staff are members of the church and, as part of the community job training program, men and women from “Men of Valor” and the “House of Ruth” programs are hired and trained to work as wait staff. \u003c/p>\n\u003cp>Even though the restaurant is located in East Oakland, which admittedly can be a little rough, I like Soul’s for its home cooking. I go there when I want comfort food without having to cook it myself. The people are friendly the atmosphere is inviting, and I don’t have to get dressed up. Free parking is available and adjacent to the restaurant with on-site security. Also, there are no stairs, so folks who are challenged when walking can have easy access to the restaurant.\u003c/p>\n\u003cp>On my recent visit, my family and I arrived on a Thursday at 5:45 pm. Upon entering the restaurant, there is an openness and spaciousness about the building. It is brightly painted. There was a hostess seating people, which was very quick. Along the walls are photos and posters of famous African Americans, so we spent some time quizzing each other about them. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu is varied with many great choices to choose from. There is always a daily special offered, and breakfast is served all day. According to manager Ms. Doris Limbrick, the food is prepared fresh every day. It is very healthy without a lot of salt or fats, which the public seems to associate with “soul food.”\u003c/p>\n\u003cp>There were 7-8 tables in use when we arrived at 5:45 pm. We ordered at about 5:50 pm and were served by 6:10 pm, which was great since we were very hungry. Entrees come with a choice of three side dishes. Side dish choices include: collard greens, red beans and rice, rice and gravy, mashed potatoes and gravy, macaroni and cheese, candied yams, coleslaw, potato salad, and french fries.\u003c/p>\n\u003cp>We ordered the following meals:\u003c/p>\n\u003cp>\u003cstrong>1) Oxtails in gravy with yams, greens, red beans and rice, and a cornbread muffin\u003c/strong>\u003cbr>\nThere were five oxtails, which were very tender and well seasoned with the meat just about falling off the bone. The oxtails were served in nice brown gravy. The yams were sweet without being sickly sweet, and tender without being mushy. The greens were tender and well seasoned, but could have been hotter, and the red beans and rice could use a touch more seasoning and more juice. The pink lemonade was cool, refreshing, and just the right balance of sweet and tart\u003c/p>\n\u003cp>\u003cstrong>2) Fried catfish with mashed potatoes and gravy, french fries, and coleslaw\u003c/strong>\u003cbr>\nThis dish was quite tasty. The catfish — two large filets and one medium filet — were fried lightly in cornmeal. They were crispy on the outside and flaky inside. There was not any excessive oil on the plate nor was there a greasy taste. We really enjoyed the gravy on the mashed potatoes, as it was well seasoned with just the right consistency. The french fries were hot and crispy and cut in a shoestring shape. The coleslaw was nicely seasoned and didn’t have too much mayonnaise.\u003c/p>\n\u003cp>\u003cstrong>3) Liver and grilled onions\u003c/strong>\u003cbr>\nThe liver — two large slices — was quite tender, not overly dry, and served with plenty of deliciously grilled onions. The liver was grilled and not fried. This meal was ordered with greens, mashed potatoes with gravy, and red beans and rice.\u003c/p>\n\u003cp>\u003cstrong>4) Fried chicken, french fries, and macaroni and cheese\u003c/strong>\u003cbr>\nThis was a child’s meal. It came with two drumsticks, two side dishes, and a drink, all for $7.00. The chicken was lightly fried, didn’t have a lot of batter, and was very crispy on the outside and juicy on the inside. This meal was ordered from the child’s menu, so it also included a drink (milk, juice, or soda). The macaroni and cheese was excellent. Just the right amount of cheese and not dried out.\u003c/p>\n\u003cp>For dessert we ordered the banana pudding and red velvet cake. The banana pudding was delicious! Just the right blend of sweetness, and it contained plenty of vanilla wafers. The red velvet cake was a disappointment — we found it to be dry and heavy. There was also not very much frosting on our piece of cake.\u003c/p>\n\u003cp>I have also had breakfast at Soul’s. They serve the standard breakfast, but grits are also on the menu, which is very nice. I don’t always want potatoes. No alcohol is served at the restaurant. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/william-berg.jpg\" alt=\"William Berg\" title=\"William Berg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> William\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Antique Dealer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Benicia\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memo’s Mexican Cuisine House of Pipian\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSoul’s Restaurant, located deep in the heart of East Oakland, was an interesting experience for us. We got a little lost on the way in and wandered through some pretty tough neighborhoods until we landed at Soul’s. A bright, inviting spot compared to some in the area, it had well-lit parking with security, and we felt welcome as soon as we arrived. \u003c/p>\n\u003cp>Although it was only 30% full, everyone seemed to be in a good mood and enjoying themselves. We arrived at 8:00, so we missed the nightly special of smothered oxtail and mashed potatoes. I guess their dinner crowd hits a little earlier. Our waitress was very friendly and the staff checked in on us often. We were never lacking refills on drinks. \u003c/p>\n\u003cp>I had the rib-eye steak and fried shrimp combo with sides of coleslaw, red beans and rice and collard greens. The rib-eye was a good cut, cooked medium rare as I asked, but was over seasoned with seasoning salt. (Perhaps typical for soul-food, but as I was not expecting it, it was a bit much.) The greens were perfect, just enough vinegar. The coleslaw was good because it was not too sweet, and the red beans and rice were just fine. Dinner was served with moist, yet crunchy, and delicious cornbread muffins. My wife had an excellent fried chicken. \u003c/p>\n\u003cp>We did not have to wait too long for our entrees. The portions were generous, but I was very hungry and I cleaned up, or as Mom used to say, I was a “clean-plate clubber.” We could see why Soul’s Restaurant is a standard in the area for quality soul food with a home-cooking feel and a very friendly staff. Seems they were doing as much take-out business as they had people eating in. We would go back for the fried chicken and the great, simple sides. \u003c/p>\n\u003cp>One drawback for me was the lack of beer or wine, as I enjoy that with a hearty meal. The décor was clean, open, and bright with large posters of famous Americans, like Frederick Douglass, Martin Luther King, and Barack Obama.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/marie-president.jpg\" alt=\"Marie President\" title=\"Marie President\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flea Street Cafe\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Saturday, February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n It was a homecoming. While exiting the 580 freeway, I realized that Soul’s Restaurant was not just close to my old neighborhood, but for all intents and purposes, it \u003cem>was\u003c/em> my old neighborhood! Feeling a bit surreal on the drive along Foothill Boulevard, it dawned on me that I hadn’t been in this area for thirty years. I don’t consider myself a soul food aficionado, but I have eaten a black-eyed pea or two in my day, and my standards are a bit high. However, I vowed to keep an open mind. \u003c/p>\n\u003cp>I invited friends from various backgrounds and culinary tastes for dinner that evening. We even had a few “virgins” that had never tried soul food. Upon our arrival to the restaurant, we were invited with warmth and enthusiasm. The place was big, bright, and airy. It became evident at once that the restaurant was connected to a church as I heard the occasional shout of “halleluiah” from the gospel music playing in the background. \u003c/p>\n\u003cp>The large menu had all the basics that you would expect for a soul food restaurant, namely, fried chicken, greens, fried catfish, etc. There were an overwhelming number of side dishes from which to choose. The food was good. However, soul food typically has strong flavors, and there were some dishes that I thought were a bit under seasoned. By far the best dishes were the fried catfish, yams, mac and cheese, and the banana pudding. Yum! \u003c/p>\n\u003cp>When you consider that we had a party of eight, the service was quite prompt. The food was a good entry point for those who were new to the cuisine. However, there was a glaring absence of more ambitious dishes, such as pigs’ feet, ham hocks, and chitterlings. The oxtails were only available on Fridays. The prices were excellent, and the portions large. I was a bit disappointed when I reached for my wine glass a few times only to find iced tea. I thought that a nice Sauvignon Blanc would have paired well with some of the fried dishes. But alas, alcohol is not served there. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With that said, the restaurant created a perfect backdrop for reconnecting with our friends. I would recommend Soul’s for a nice dinner experience with acquaintances, particularly if they are new to the cuisine. Above all, going to Soul’s was a reconnection to myself. The food brought me back to my roots. We have a saying in our family, “You would crawl fifty miles to get to soul food so good that it would make you want to slap your mama.” Well, I may not crawl fifty miles to eat there, but I would definitely crawl from the parking lot, and I would slap my mama’s hand if she tried to take my banana pudding. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Flea Street Cafe: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3560\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3589\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">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/cp504iPod.mp4\">\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/UZs1UvICNQQ&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n3607 Alameda de las Plugas (at Avy Avenue)\u003cbr>\nMenlo Park, CA 94025\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-854-1226\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:fleastcafe@cooleatz.com\">fleastcafe@cooleatz.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cooleatz.com\">cooleatz.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Jesse Ziff Cool\u003cbr>\n\u003cstrong>Chef de Cuisine:\u003c/strong> Carlos Cañada\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Ursula Gallichotte\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sardines, fritto misto, gnocchi, short ribs, duck\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> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> 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/flea-street-cafe\">make reservation\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 weeks\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, during the week only\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"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",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"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>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"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?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"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",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"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": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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