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"content": "\u003cp>\u003cstrong>Flea Street Cafe: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3576\">restaurant info + video\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>\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 Flea Street Cafe:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n How lucky am I to have one of the best restaurants in California within a block of my home? Jesse Ziff Cool has changed the way that I approach eating and buying food. Using local ingredients from suppliers that use sustainable practices, Flea Street Café delivers a mouthful of delectable delights. Although considered “high end,” it is really comfort food. I like to order several things from the appetizer menu with a glass of wine from the extensive list. It is the combination of flavors and textures that delivers an unforgettable experience. The staff and service give this bistro a very homey atmosphere. The fact that the charming Jesse Cool can most often be found in the restaurant on any given night is a bonus. \u003c/p>\n\u003cp>The last time I visited the restaurant, I had the perfect dinner companion in my seven-year-old daughter. I allowed her to choose what we would eat. She discussed her choices carefully with the waiter, and the verdict was filet mignon. Although my lips were prepared to kiss those halibut cheeks in Meyer lemon butter, I was game to try something new. The waiter was aware that we would be sharing the dish. The chef chose a piece of meat that allowed him to cook the outsides medium well, and the inside a juicy medium that satisfied us both. I owe a debt of gratitude to my carnivorous, chocoholic 2nd grader, who led me to a heavenly prepared piece of meat and two decadent desserts. \u003c/p>\n\u003cp>Flea Street is comfortable and feels more like a home than a restaurant. The staff is friendly and very knowledgeable about the food and wines. Given that the restaurant is in the heart of Silicon Valley, near Stanford University, and close to the venture capital center of the country, it is not unusual to eavesdrop on the latest new thing in medicine or technology. With that said, it is a place to loosen your tie and feel relaxed. It is also perfect for special occasions, whether with a group or for a bit of romance. The area has many activities to offer and dinner can easily be combined with a sightseeing trip. All this does come at a price. At about $50.00 per person for a full meal with wine, it may not be an “everyday” eatery. If you love innovative food (aka foodie), care about where your food comes from, and would like a complete dining experience, then Flea Street Café is for you. \u003c/p>\n\u003chr size=\"1\" noshade>\n\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 Flea Street Cafe:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe had a reservation for Tuesday night at 7:30 pm. We had a little trouble finding the restaurant. GPS information told us to look for Alpine Road off of Sand Hill Road, when actually Santa Cruz Avenue worked better. The restaurant is tucked in at the edge of a residential community between homes and apartments, and you wouldn’t really notice it if you weren’t looking for it. I liked the idea of the outside seating and could see eating there on a nice day or night. It looked like it was a smoker’s area, which would not work for me. The bartender greeted and seated us. The interior reminded me of home with lots of windows, mirrors, and open space. The noise level was a little loud. There were approximately 10-12 tables with patrons. The tables were candlelit and were far enough apart to give us privacy. It would probably feel crowded and be noisy on a busy night. \n\u003cp>Our server introduced and welcomed us to the restaurant. Water was brought immediately to the table. We placed our orders for cocktails. Vivian ordered a Bloody Mary, and I ordered an apple martini. The server came back to us and informed me they did not have the apple Pucker mix to make the martini. He asked if I would like to try the bartender’s version of an apple martini, I agreed to try one. The martini was great! It was nice and light with a slice of apple. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After serving our cocktails, our server began explaining the night’s dinner entrée specials. I felt a little excluded. He spoke more to my friend Vivian than to me. I felt like he would remember me as an afterthought, and then he would look at me to make sure I understood what he was explaining. Almost condescending to me. I have to admit that by the end of the night, he warmed up and then he seemed more comfortable addressing me. Otherwise, the service was excellent. Our water glasses were filled without asking, clean silverware replaced dirty, and dishes were removed promptly. Our server, or one of his associates, would explain each dish as it was presented and then checked back to ensure our satisfaction.\u003c/p>\n\u003cp>\u003cstrong>The Food:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Appetizers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Dungeness Crab and Sweet Potato Cake:\u003c/strong> There was one crab cake per order. This was an excellent crab cake. It tasted like it had just come from the sea. It was light and flaky, yet crispy on the outside. It was presented with arugula on top, roasted cauliflower on the bottom, and a nice sauce with capers.\u003c/p>\n\u003cp>\u003cstrong>Fried Sardines:\u003c/strong> Vivian did her homework and suggested the fried sardines. It was my first time tasting these, and I was impressed. They were fresh, nicely seasoned, and not dredged in flour, so you could actually see and taste the meat. It was served with Meyer lemon slices and spicy seaweed salt. There were six sardines, and they were wonderful.\u003c/p>\n\u003cp>\u003cstrong>Salads\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Moroccan Beet Salad:\u003c/strong> The salad was served on a double-sided plate. One side had gold/yellow beets with feta cheese and walnuts. The other side had pink-colored beets with feta cheese and walnuts. They were very nice and tasted fresh from the garden.\u003c/p>\n\u003cp>\u003cstrong>Warm Spinach Salad:\u003c/strong>The salad was served in a medium-sized bowl. Besides the spinach, there were shiitake mushrooms, feta cheese, caramelized leeks, and balsamic dressing. It was very good.\u003c/p>\n\u003cp>\u003cstrong>Entrées\u003c/strong>\u003cbr>\nI ordered the Wild Wild Pasta. In the menu, it stated this dish was back, so I had to try it. It came in a nice sized bowl, and the serving was large and filling. The pasta was house made fettuccine, wild rice, house-dried tomato, feta cheese, garlic, and chilies. It was very good. The sauce was not too thick and it was seasoned nicely. Unfortunately, it did not wake my taste buds up. I thought it needed grilled salmon or chicken.\u003c/p>\n\u003cp>Vivian ordered the short ribs. They were excellent. They were arranged in a row on the plate, starting with scalloped potatoes, and then sautéed turnips, another short rib, and collard greens. The only thing that would have made this dish better is a larger serving size. Admittedly, we were full by the time we finished our entrees, but we wouldn’t have minded one more bite of everything. The oven-roasted short ribs were so tender they broke apart easily. The sauce/gravy was sweet and tasted like there was gingerbread in it. I also tasted cinnamon, nutmeg, allspice, and ginger…excellent. The greens were nice and tender, not greasy or over cooked. The turnips were just right, a little crunchy but tender. The scalloped potatoes were juicy, not sloppy, and just right with the cheese topping.\u003c/p>\n\u003cp>\u003cstrong>Bread\u003c/strong>\u003cbr>\nThere were two types of bread served: soda bread biscuits and whole grain slices of bread. The biscuits were just like my Grandmom would make. Very good. Nice and soft and hot. Both breads were excellent, but it would be nice to have a little more butter in the butter holder.\u003c/p>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Chocolate Dirt Dessert:\u003c/strong> This dessert consisted of a chocolate cookie tarted up with a scoop of espresso chip gelato and chocolate and caramel sauces, and surrounded with toffee bits and small slivers of almonds. It was worth every calorie.\u003c/p>\n\u003cp>I had an espresso, and Vivian had a latte. They were both excellent. I also took home a single serving of lemon tart made with Meyer lemons. I was too full to try it that night. We did dip our forks into the custard, and it was excellent. The lemon taste just burst out at you. When I finally ate the tart, it was excellent.\u003c/p>\n\u003cp>The food was great, and the service was excellent. I would return to this restaurant for a special occasion or a nice getaway. Very relaxing when not too busy.\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 Flea Street Cafe:\u003c/strong> Friday, February 5, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe first thing I thought when we arrived at Flea Street Café in recession-proof Menlo Park, was, “I hope whoever picked this place appreciates simpler, well-prepared Mexican Food.” I was afraid the fan of Flea Street Café would find my choice simple and do the opposite I had hoped for, which was to give my restaurant choice a boost. \u003c/p>\n\u003cp>There didn’t seem to be much of an actual reception area and, although we had made a reservation, we felt we were treated a bit like unexpected guests and given a card table in the middle of the room. Ours was the only table floating in a room of wall-side spots, and we felt a little bit like we were on stage. To be fair, it was a busy Friday night, but we had made our reservations well ahead of time. \u003c/p>\n\u003cp>The waiter Michael, however, was excellent. He presented the detailed specials like he had actual knowledge of the dishes instead of it being a chore. We interacted well with him, and he did not feel like he needed to be the highlight of our dinner as some wait staff occasionally do. His timing, as well as the kitchen’s, was spot-on. \u003c/p>\n\u003cp>The organic roots of this twenty-five-year-old restaurant were apparent in the wide-ranging choices and clever pairings of dishes. I had a wonderful, perfectly tossed salad with endive, radicchio, parsley, and parsnip fritters to start. The vinaigrette had just the right zing to highlight the greens. (I also enjoyed some of my wife’s parsnip and leek soup with Meyer lemon cream, which was amazing.) I followed the salad with crisp, yet tender, full-flavored halibut cheeks with arugula-pecan pesto, butternut squash, faro, and Meyer lemon butter. It was well presented and delicious. A Luli Chardonnay was the perfect counterfoil to this great fish dish. \u003c/p>\n\u003cp>Our “card table” rocked a bit, which I always find a bit annoying, but the décor was subtle and the layering of several dining areas kept the noise level buzzing, but not intrusive. I finished with a caramelized pear upside-down cake with crème fraîche ice cream. I doubted the ice cream would really ring of a true crème fraîche flavor, but to my surprise, it did. And it was great with the tarte Tatin-like pear cake. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Menlo Park is an hour and a half from our home, so it is unlikely we would drive back just to eat there, but if I was going to be in the area and I could get someone else to foot the bill, I would definitely return. Flea Street Café is a smartly appointed local star that deserves its apparent reputation as a showcase for seasonal organic dishes.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Flea Street Cafe: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3576\">restaurant info + video\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>\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 Flea Street Cafe:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n How lucky am I to have one of the best restaurants in California within a block of my home? Jesse Ziff Cool has changed the way that I approach eating and buying food. Using local ingredients from suppliers that use sustainable practices, Flea Street Café delivers a mouthful of delectable delights. Although considered “high end,” it is really comfort food. I like to order several things from the appetizer menu with a glass of wine from the extensive list. It is the combination of flavors and textures that delivers an unforgettable experience. The staff and service give this bistro a very homey atmosphere. The fact that the charming Jesse Cool can most often be found in the restaurant on any given night is a bonus. \u003c/p>\n\u003cp>The last time I visited the restaurant, I had the perfect dinner companion in my seven-year-old daughter. I allowed her to choose what we would eat. She discussed her choices carefully with the waiter, and the verdict was filet mignon. Although my lips were prepared to kiss those halibut cheeks in Meyer lemon butter, I was game to try something new. The waiter was aware that we would be sharing the dish. The chef chose a piece of meat that allowed him to cook the outsides medium well, and the inside a juicy medium that satisfied us both. I owe a debt of gratitude to my carnivorous, chocoholic 2nd grader, who led me to a heavenly prepared piece of meat and two decadent desserts. \u003c/p>\n\u003cp>Flea Street is comfortable and feels more like a home than a restaurant. The staff is friendly and very knowledgeable about the food and wines. Given that the restaurant is in the heart of Silicon Valley, near Stanford University, and close to the venture capital center of the country, it is not unusual to eavesdrop on the latest new thing in medicine or technology. With that said, it is a place to loosen your tie and feel relaxed. It is also perfect for special occasions, whether with a group or for a bit of romance. The area has many activities to offer and dinner can easily be combined with a sightseeing trip. All this does come at a price. At about $50.00 per person for a full meal with wine, it may not be an “everyday” eatery. If you love innovative food (aka foodie), care about where your food comes from, and would like a complete dining experience, then Flea Street Café is for you. \u003c/p>\n\u003chr size=\"1\" noshade>\n\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 Flea Street Cafe:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe had a reservation for Tuesday night at 7:30 pm. We had a little trouble finding the restaurant. GPS information told us to look for Alpine Road off of Sand Hill Road, when actually Santa Cruz Avenue worked better. The restaurant is tucked in at the edge of a residential community between homes and apartments, and you wouldn’t really notice it if you weren’t looking for it. I liked the idea of the outside seating and could see eating there on a nice day or night. It looked like it was a smoker’s area, which would not work for me. The bartender greeted and seated us. The interior reminded me of home with lots of windows, mirrors, and open space. The noise level was a little loud. There were approximately 10-12 tables with patrons. The tables were candlelit and were far enough apart to give us privacy. It would probably feel crowded and be noisy on a busy night. \n\u003cp>Our server introduced and welcomed us to the restaurant. Water was brought immediately to the table. We placed our orders for cocktails. Vivian ordered a Bloody Mary, and I ordered an apple martini. The server came back to us and informed me they did not have the apple Pucker mix to make the martini. He asked if I would like to try the bartender’s version of an apple martini, I agreed to try one. The martini was great! It was nice and light with a slice of apple. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After serving our cocktails, our server began explaining the night’s dinner entrée specials. I felt a little excluded. He spoke more to my friend Vivian than to me. I felt like he would remember me as an afterthought, and then he would look at me to make sure I understood what he was explaining. Almost condescending to me. I have to admit that by the end of the night, he warmed up and then he seemed more comfortable addressing me. Otherwise, the service was excellent. Our water glasses were filled without asking, clean silverware replaced dirty, and dishes were removed promptly. Our server, or one of his associates, would explain each dish as it was presented and then checked back to ensure our satisfaction.\u003c/p>\n\u003cp>\u003cstrong>The Food:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Appetizers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Dungeness Crab and Sweet Potato Cake:\u003c/strong> There was one crab cake per order. This was an excellent crab cake. It tasted like it had just come from the sea. It was light and flaky, yet crispy on the outside. It was presented with arugula on top, roasted cauliflower on the bottom, and a nice sauce with capers.\u003c/p>\n\u003cp>\u003cstrong>Fried Sardines:\u003c/strong> Vivian did her homework and suggested the fried sardines. It was my first time tasting these, and I was impressed. They were fresh, nicely seasoned, and not dredged in flour, so you could actually see and taste the meat. It was served with Meyer lemon slices and spicy seaweed salt. There were six sardines, and they were wonderful.\u003c/p>\n\u003cp>\u003cstrong>Salads\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Moroccan Beet Salad:\u003c/strong> The salad was served on a double-sided plate. One side had gold/yellow beets with feta cheese and walnuts. The other side had pink-colored beets with feta cheese and walnuts. They were very nice and tasted fresh from the garden.\u003c/p>\n\u003cp>\u003cstrong>Warm Spinach Salad:\u003c/strong>The salad was served in a medium-sized bowl. Besides the spinach, there were shiitake mushrooms, feta cheese, caramelized leeks, and balsamic dressing. It was very good.\u003c/p>\n\u003cp>\u003cstrong>Entrées\u003c/strong>\u003cbr>\nI ordered the Wild Wild Pasta. In the menu, it stated this dish was back, so I had to try it. It came in a nice sized bowl, and the serving was large and filling. The pasta was house made fettuccine, wild rice, house-dried tomato, feta cheese, garlic, and chilies. It was very good. The sauce was not too thick and it was seasoned nicely. Unfortunately, it did not wake my taste buds up. I thought it needed grilled salmon or chicken.\u003c/p>\n\u003cp>Vivian ordered the short ribs. They were excellent. They were arranged in a row on the plate, starting with scalloped potatoes, and then sautéed turnips, another short rib, and collard greens. The only thing that would have made this dish better is a larger serving size. Admittedly, we were full by the time we finished our entrees, but we wouldn’t have minded one more bite of everything. The oven-roasted short ribs were so tender they broke apart easily. The sauce/gravy was sweet and tasted like there was gingerbread in it. I also tasted cinnamon, nutmeg, allspice, and ginger…excellent. The greens were nice and tender, not greasy or over cooked. The turnips were just right, a little crunchy but tender. The scalloped potatoes were juicy, not sloppy, and just right with the cheese topping.\u003c/p>\n\u003cp>\u003cstrong>Bread\u003c/strong>\u003cbr>\nThere were two types of bread served: soda bread biscuits and whole grain slices of bread. The biscuits were just like my Grandmom would make. Very good. Nice and soft and hot. Both breads were excellent, but it would be nice to have a little more butter in the butter holder.\u003c/p>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Chocolate Dirt Dessert:\u003c/strong> This dessert consisted of a chocolate cookie tarted up with a scoop of espresso chip gelato and chocolate and caramel sauces, and surrounded with toffee bits and small slivers of almonds. It was worth every calorie.\u003c/p>\n\u003cp>I had an espresso, and Vivian had a latte. They were both excellent. I also took home a single serving of lemon tart made with Meyer lemons. I was too full to try it that night. We did dip our forks into the custard, and it was excellent. The lemon taste just burst out at you. When I finally ate the tart, it was excellent.\u003c/p>\n\u003cp>The food was great, and the service was excellent. I would return to this restaurant for a special occasion or a nice getaway. Very relaxing when not too busy.\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 Flea Street Cafe:\u003c/strong> Friday, February 5, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe first thing I thought when we arrived at Flea Street Café in recession-proof Menlo Park, was, “I hope whoever picked this place appreciates simpler, well-prepared Mexican Food.” I was afraid the fan of Flea Street Café would find my choice simple and do the opposite I had hoped for, which was to give my restaurant choice a boost. \u003c/p>\n\u003cp>There didn’t seem to be much of an actual reception area and, although we had made a reservation, we felt we were treated a bit like unexpected guests and given a card table in the middle of the room. Ours was the only table floating in a room of wall-side spots, and we felt a little bit like we were on stage. To be fair, it was a busy Friday night, but we had made our reservations well ahead of time. \u003c/p>\n\u003cp>The waiter Michael, however, was excellent. He presented the detailed specials like he had actual knowledge of the dishes instead of it being a chore. We interacted well with him, and he did not feel like he needed to be the highlight of our dinner as some wait staff occasionally do. His timing, as well as the kitchen’s, was spot-on. \u003c/p>\n\u003cp>The organic roots of this twenty-five-year-old restaurant were apparent in the wide-ranging choices and clever pairings of dishes. I had a wonderful, perfectly tossed salad with endive, radicchio, parsley, and parsnip fritters to start. The vinaigrette had just the right zing to highlight the greens. (I also enjoyed some of my wife’s parsnip and leek soup with Meyer lemon cream, which was amazing.) I followed the salad with crisp, yet tender, full-flavored halibut cheeks with arugula-pecan pesto, butternut squash, faro, and Meyer lemon butter. It was well presented and delicious. A Luli Chardonnay was the perfect counterfoil to this great fish dish. \u003c/p>\n\u003cp>Our “card table” rocked a bit, which I always find a bit annoying, but the décor was subtle and the layering of several dining areas kept the noise level buzzing, but not intrusive. I finished with a caramelized pear upside-down cake with crème fraîche ice cream. I doubted the ice cream would really ring of a true crème fraîche flavor, but to my surprise, it did. And it was great with the tarte Tatin-like pear cake. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Menlo Park is an hour and a half from our home, so it is unlikely we would drive back just to eat there, but if I was going to be in the area and I could get someone else to foot the bill, I would definitely return. Flea Street Café is a smartly appointed local star that deserves its apparent reputation as a showcase for seasonal organic dishes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Flea Street Cafe: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3560\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3576\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Short Ribs with Baby Turnips\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Jesse Cool\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Californian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nOrganic and grass-fed beef are finally more widely available. Short ribs are much sought after these days, but this recipe also works well with chuck or any pot roast. Once you begin cooking with meats that are not treated with artificial hormones or antibiotics, you will notice a difference in the depth of taste and texture. I find that organic meats have much more flavor than conventional ones.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3 lbs beef short ribs\u003cbr>\n2 tablespoons garam masala\u003cbr>\nSalt\u003cbr>\nFreshly ground black pepper\u003cbr>\n6 garlic cloves, chopped\u003cbr>\n8 shallots\u003cbr>\n2 carrots, finely chopped\u003cbr>\n2 celery ribs, finely chopped\u003cbr>\n1 cup hearty red wine, such as Zinfandel\u003cbr>\n3-4 cups vegetable or chicken broth\u003cbr>\n1 can (14 1/2 ounces) diced tomatoes with their juice\u003cbr>\n4 sprigs fresh thyme\u003cbr>\n4 sprigs fresh Italian parsley\u003cbr>\n2 bay leaves\u003cbr>\n2 teaspoons ground coriander\u003cbr>\n1 teaspoon ground cloves\u003cbr>\n2 bunches baby turnips (about 24 turnips)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 450°. Season the ribs with the garam masala and a pinch of salt and pepper. Place in a large roasting pan and roast for 45 minutes, or until the meat is browned, turning it once.\u003c/p>\n\u003cp>2. Reduce the heat to 375°. Add the garlic, shallots, carrots, celery, wine, 3 cups of the broth, tomatoes with juice, thyme, parsley, bay leaves, coriander, cloves, 1 teaspoon salt, and 1 teaspoon pepper. Roast, uncovered, for 1 1/2 hours, or until the meat is tender, but not yet falling off the bone. \u003c/p>\n\u003cp>3. Wash the turnips and, if they are larger than about 2 inches in diameter, cut them in half or into wedges. Add to the ribs. Spoon the sauce over the turnips and ribs. Add another 1 cup broth if the sauce is too thick. Roast for 1 hour, or until the turnips and meat are tender.\u003c/p>\n\u003cp>4. Using tongs or a slotted spoon, remove the ribs and turnips to a serving platter.\u003c/p>\n\u003cp>5. Remove and discard the bay leaves and thyme sprigs in the sauce. Working in batches if necessary, pour the sauce into a food processor or blender. Puree until smooth. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Pour the sauce over the ribs and turnips and serve.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Flea Street Cafe: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3560\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3576\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Short Ribs with Baby Turnips\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Jesse Cool\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Californian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nOrganic and grass-fed beef are finally more widely available. Short ribs are much sought after these days, but this recipe also works well with chuck or any pot roast. Once you begin cooking with meats that are not treated with artificial hormones or antibiotics, you will notice a difference in the depth of taste and texture. I find that organic meats have much more flavor than conventional ones.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3 lbs beef short ribs\u003cbr>\n2 tablespoons garam masala\u003cbr>\nSalt\u003cbr>\nFreshly ground black pepper\u003cbr>\n6 garlic cloves, chopped\u003cbr>\n8 shallots\u003cbr>\n2 carrots, finely chopped\u003cbr>\n2 celery ribs, finely chopped\u003cbr>\n1 cup hearty red wine, such as Zinfandel\u003cbr>\n3-4 cups vegetable or chicken broth\u003cbr>\n1 can (14 1/2 ounces) diced tomatoes with their juice\u003cbr>\n4 sprigs fresh thyme\u003cbr>\n4 sprigs fresh Italian parsley\u003cbr>\n2 bay leaves\u003cbr>\n2 teaspoons ground coriander\u003cbr>\n1 teaspoon ground cloves\u003cbr>\n2 bunches baby turnips (about 24 turnips)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 450°. Season the ribs with the garam masala and a pinch of salt and pepper. Place in a large roasting pan and roast for 45 minutes, or until the meat is browned, turning it once.\u003c/p>\n\u003cp>2. Reduce the heat to 375°. Add the garlic, shallots, carrots, celery, wine, 3 cups of the broth, tomatoes with juice, thyme, parsley, bay leaves, coriander, cloves, 1 teaspoon salt, and 1 teaspoon pepper. Roast, uncovered, for 1 1/2 hours, or until the meat is tender, but not yet falling off the bone. \u003c/p>\n\u003cp>3. Wash the turnips and, if they are larger than about 2 inches in diameter, cut them in half or into wedges. Add to the ribs. Spoon the sauce over the turnips and ribs. Add another 1 cup broth if the sauce is too thick. Roast for 1 hour, or until the turnips and meat are tender.\u003c/p>\n\u003cp>4. Using tongs or a slotted spoon, remove the ribs and turnips to a serving platter.\u003c/p>\n\u003cp>5. Remove and discard the bay leaves and thyme sprigs in the sauce. Working in batches if necessary, pour the sauce into a food processor or blender. Puree until smooth. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Pour the sauce over the ribs and turnips and serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Lahore Karahi: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3353\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">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/cp503iPod.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/pgOyQwuzkT4&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=612+O'Farrell+St,+San+Francisco,+CA+94109&sll=37.789302,-122.388725&sspn=0.064438,0.116901&ie=UTF8&hq=&hnear=612+O'Farrell+St,+San+Francisco,+California+94109&ll=37.798527,-122.414303&spn=0.047475,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=612+O'Farrell+St,+San+Francisco,+CA+94109&sll=37.789302,-122.388725&sspn=0.064438,0.116901&ie=UTF8&hq=&hnear=612+O'Farrell+St,+San+Francisco,+California+94109&ll=37.798527,-122.414303&spn=0.047475,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n612 O’Farrell Street (at Leavenworth Street)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot 1/2 block away on O’Farrell Street\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-567-8603\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/lahore-karahi-pakistani-indian-cuisine-san-francisco\">Lahore Karahi Pakistani Indian Cuisine on Yelp\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Zulfiqar “Guddu” Haider (6/12 New Owners: Mohammad Sheikh and Rashida Perveen)\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Zulfiqar “Guddu” Haider (6/12 New Chef: Rashida Perveen)\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Pakistani/Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken Tikka Masala, Saag Paneer, Sizzling Tandoori Fish, Samosas\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\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-11:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-11:00pm\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> (Pending)\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> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> 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>Lahore Karahi: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3353\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">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/cp503iPod.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/pgOyQwuzkT4&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=612+O'Farrell+St,+San+Francisco,+CA+94109&sll=37.789302,-122.388725&sspn=0.064438,0.116901&ie=UTF8&hq=&hnear=612+O'Farrell+St,+San+Francisco,+California+94109&ll=37.798527,-122.414303&spn=0.047475,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=612+O'Farrell+St,+San+Francisco,+CA+94109&sll=37.789302,-122.388725&sspn=0.064438,0.116901&ie=UTF8&hq=&hnear=612+O'Farrell+St,+San+Francisco,+California+94109&ll=37.798527,-122.414303&spn=0.047475,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n612 O’Farrell Street (at Leavenworth Street)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot 1/2 block away on O’Farrell Street\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-567-8603\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/lahore-karahi-pakistani-indian-cuisine-san-francisco\">Lahore Karahi Pakistani Indian Cuisine on Yelp\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Zulfiqar “Guddu” Haider (6/12 New Owners: Mohammad Sheikh and Rashida Perveen)\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Zulfiqar “Guddu” Haider (6/12 New Chef: Rashida Perveen)\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Pakistani/Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken Tikka Masala, Saag Paneer, Sizzling Tandoori Fish, Samosas\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\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-11:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-11:00pm\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> (Pending)\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> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> 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>Patio Filipino: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3376\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">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/cp503iPod.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/EmA51dYMSfc&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=patio+filipino+san+bruno&sll=37.787878,-122.414904&sspn=0.040698,0.070124&ie=UTF8&hq=patio+filipino&hnear=San+Bruno,+CA&cid=13409706005210119527&ll=37.624429,-122.404346&spn=0.023793,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=patio+filipino+san+bruno&sll=37.787878,-122.414904&sspn=0.040698,0.070124&ie=UTF8&hq=patio+filipino&hnear=San+Bruno,+CA&cid=13409706005210119527&ll=37.624429,-122.404346&spn=0.023793,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1770 El Camino Real (at Santa Dominga Avenue)\u003cbr>\nSan Bruno, CA 94066\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-872-9888\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@patiofilipino.com\">info@patiofilipino.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.patiofilipino.com/\">patiofilipino.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Tito Gonzales, Johan Yuzon, Bambie Fernando\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Renato Bolacoy\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Filipino and Spanish\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Crispy Pata, Paella Valenciana, Crispy Binagoongan, Sizzling Sisig\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $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> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, for party tray orders\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> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Patio+Filipino&sll=37.43534,-122.201099&sspn=0.076195,0.129604&ie=UTF8&hq=Patio+Filipino&hnear=&ll=37.630003,-122.303238&spn=0.303984,0.518417&z=11&iwloc=A\">Map\u003c/a>\u003cbr />\r\n1770 El Camino Real\u003cbr />\r\nSan Bruno, CA 94066\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 650-872-9888\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.patiofilipino.com/\">patiofilipino.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=3376\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-872-9888\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@patiofilipino.com\">info@patiofilipino.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.patiofilipino.com/\">patiofilipino.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Tito Gonzales, Johan Yuzon, Bambie Fernando\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Renato Bolacoy\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Filipino and Spanish\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Crispy Pata, Paella Valenciana, Crispy Binagoongan, Sizzling Sisig\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $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> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, for party tray orders\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> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Sam’s Grill and Seafood Restaurant: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3379\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">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/cp503iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>https://youtu.be/sojqRj0WJZo\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=sam's+grill+and+seafood+restaurant+san+francisco&sll=37.71859,-95.712891&sspn=40.098963,71.806641&ie=UTF8&hq=sam's+grill+and+seafood+restaurant&hnear=San+Francisco,+CA&cid=10274727953971653721&ll=37.801714,-122.401428&spn=0.023736,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=sam's+grill+and+seafood+restaurant+san+francisco&sll=37.71859,-95.712891&sspn=40.098963,71.806641&ie=UTF8&hq=sam's+grill+and+seafood+restaurant&hnear=San+Francisco,+CA&cid=10274727953971653721&ll=37.801714,-122.401428&spn=0.023736,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n374 Bush Street (at Kearny Street)\u003cbr>\nSan Francisco, CA 94104\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-421-0594\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Phil Lyons\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Andrew Cravalho\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sand dabs, rex sole, petrale sole, sautéed shellfish, devilled crab\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> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, through Waiters on Wheels\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, for dinner or for lunch parties of six or more\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business 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, up to 24\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sams+seafood+grill+san+francisco&sll=37.630003,-122.303238&sspn=0.303984,0.518417&ie=UTF8&hq=sams+seafood+grill&hnear=San+Francisco,+California&z=12&iwloc=A\">Map\u003c/a>\u003cbr />\r\n374 Bush St (Kearny St)\u003cbr />\r\nSan Francisco, CA 94104\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-421-0594\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=3379\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cp>\u003cstrong>Lahore Karahi: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3385\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">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/cp503iPod.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/40/2010/05/liz-smith.jpg\" alt=\"Liz Smith\" title=\"Liz Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liz\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Freelance Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lahore Karahi\u003cbr>\n\u003cstrong>Reviewed Lahore Karahi:\u003c/strong> Wednesday, February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe location of Lahore Karahi is in the heart of the Tenderloin, one of the most diverse, colorful, and “real” neighborhoods in the city. Tourists don’t usually end up there unless it’s by wandering away from Union Square by mistake, and a lot of locals find it too edgy, but I love it for its historical architecture and unbeatable people watching! You could easily dismiss Lahore Karahi by looks alone — the exterior is humble with plain awnings and has nothing that makes it stand out from the other Indian/Pakistani restaurants in the neighborhood. However, if you peer inside you will see that it attracts quite a clientele, from students, to neighborhood folks, to people who have sought it out by reputation.\u003c/p>\n\u003cp>When you walk inside, your experience begins. The place is filled with wonderful aromas from the open grill and kitchen, and amid the smoke you can see the kitchen staff and Guddu, the chef and owner, busily preparing an array of dishes. Guddu will usually find the time to greet you personally with his wide and friendly smile that, without even a word, seems to say, “I will take care of you.”\u003c/p>\n\u003cp>The décor is nothing special (not quite a dive, but about as casual as you can get), but this is a place you come to for the food and the excellent value rather than the atmosphere. Service can be uneven and even slow at times (they get very crowded around dinner time, and make everything to order, one dish at a time), so once you get seated, it’s a great time to send someone in your party to the corner liquor store to pick up a bottle of wine while you order appetizers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We ordered the shammi kebab, which is a ground lamb on a skewer, sort of a cross between a sausage and a meatball. It is spicy and savory, and pairs perfectly with a cool and creamy mango lassi to get your palate started. One thing to note about Lahore Karahi is that they use Halal meat (which uses slaughtering practices that are similar to Kosher meat), which many people believe to be of superior quality.\u003c/p>\n\u003cp>I like to order a curry and a tandoori. My standby is always the chicken tikka masala with its velvety and spicy red sauce and chunks of chicken. I find that so many restaurants prepare this dish to taste like cream of tomato soup, but not so here. Indian/Pakistani food is spicier than just Indian food, so I like to order plenty of naan and the Lahore Karari rice to soak up all of the rich sauce. At just $1 for the naan, you can order a lot! My favorite tandoori by far is the fish tandoori. It is so wonderful — big chunks of tender fish, expertly grilled and spiced. It’s a huge portion, so it’s best to share, and that moment when the steaming platter of fish comes to your table with the fragrant peppers and onions is not to be missed. \u003c/p>\n\u003cp>Usually, I am too full after dinner to order dessert, but I have had the kheer, which is rice pudding and it is a nice cooling end to the meal. Rather than dessert, I like to order another mango lassi, they are sweet but not overly sweet, and are a must with the spicy food! \u003c/p>\n\u003cp>I have brought all kinds of people here, from out-of-town relatives to long-time S.F. residents, and they have all loved it. It’s a nice change from the high-style (and high-priced) restaurants that dominate the top 100 lists, and the experience is just as much of a treat. It can be loud and crowded at times, or quiet and cozy at others, but no matter when I go, I always leave full, happy, and with a smile.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jr-reyes.jpg\" alt=\"JR Reyes\" title=\"JR Reyes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> JR\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nursing Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hercules\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patio Filipino\u003cbr>\n\u003cstrong>Reviewed Lahore Karahi:\u003c/strong> Sunday, February 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When most Americans today hear, “Indian food,” they think of spices, curry, and even Pepto-Bismol. Although there are many people, like myself, who’ll go reaching for the Tums at the very thought, what my party and I discovered at Lahore Karahi was the feeling of a home-cooked meal at a reasonable price and friendly service.\u003c/p>\n\u003cp>\tHaving limited exposure to Indian food, I decided the best way to give an honest opinion would be to start at the roots. And so our dining adventure began by trying out longtime Indian staples. In a neighborhood packed with Pakistani/Indian restaurants, it’s hard to shine. But with several standout dishes, it’s easy to see why Lahore Karahi continues to thrive, despite the sketchy Tenderloin locale.\u003c/p>\n\u003cp>While deciding on the menu, we snacked on pappadam — a perfectly fried, crispy wafer that reminded me of the chips and salsa you’ll find at Mexican restaurants. We started our meal off by ordering several appetizers, including the samosas. A bit overcooked and burned around the edges, we tried to appreciate the dish but found the preparation overpowered most of its flavor. After cutting it in half, we discovered that it was a little skimpy on the spices, which probably explained why it lacked much of the punch we were looking for. For our main entrees, we paired the delectable garlic naan with the chicken tikka masala, a rich and creamy tomato-based sauce with generous portions of fresh chicken. The next entrée was just as good: a zesty prawn vindaloo that had the right combination of spiciness and curry to leave our tongues wondering, “What’s next?”\u003c/p>\n\u003cp>What was next, however, never arrived. After forgetting to bring us our order of the lamb biryani, we followed up with the owner. But a word of warning to those who’ve never been before: beware. Despite the warm, welcoming service, you may find yourself spending more time there than you expected. The owner of the restaurant is also the waiter, the chef, the busboy, and the cashier. With so many roles to play, you’ll find out why it’s the food and not the service that has customers coming back. Unfortunately for us, even after following up, it was too late. The owner, who seemed to have perfected the role of multitasking, failed to bring us our order yet again, and we lost interest.\u003c/p>\n\u003cp>In the end, if you’re in a bit of a time crunch, this may not be the best place for you. Lahore Karahi offers tasty dishes, but if it’s a home-cooked meal you’re looking for I, personally, would rather stay at home. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jeff-filter.jpg\" alt=\"Jeff Filter\" title=\"Jeff Filter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sam’s Grill and Seafood Restaurant\u003cbr>\n\u003cstrong>Reviewed Lahore Karahi:\u003c/strong> Saturday, February 6, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLahore Karahi is certainly an adventurous dining experience. It is a true “hole in the wall” facility, tucked in the middle of a dicey block in a less than savory part of the Tenderloin. Cautious types may not want to walk this area at night — we were aggressively panhandled three times in one block.\n\u003cp>The interior of the restaurant is Spartan, at best. It is not dirty, but it has not been cleaned or spruced up in quite a while. The bathrooms are filthy and amenities, such as the towel dispenser, are broken.\u003c/p>\n\u003cp>We were directed on entry to the end of a plain Formica community table, then waited fifteen minutes for menus and another fifteen minutes to order. Our young waiter did his best, considering he takes orders, serves, buses, and cleans up for the entire restaurant, which ran 2/3 to completely full, a total of thirty seats. \u003c/p>\n\u003cp>We ordered as full a range of dishes as two people can handle. We started by ordering several of the interesting-looking appetizers but, at 6:00 on a Saturday evening, they were out of every appetizer save one, the vegetable Kahari, a mixed vegetable fritter. We were hungry enough to have almost anything taste good, but the veggie fritter was light, greaseless, and very tasty, especially with the addition of several savory sauces on the table; they have an especially good cool cucumber cream sauce that went wonderfully with the fritter. I must admit that the use of herbs, spices, and flavorings is well considered, and put together by a cook with a sensitive and diverse sense of taste.\u003c/p>\n\u003cp>We ordered a variety of curries and vegetable dishes as well as a bowl of spicy-flavored basmati rice. Especially good were the naan, one stuffed with spicy potatoes and herbs and also a superb sesame seed version. Our food took nearly an hour from our entrance to arrive and our harried waiter, who looks shockingly like Dev Patel from \u003cem>Slumdog Millionaire\u003c/em>, apologized throughout the meal. I finally had to walk over to the small cooler to get Cokes to fight off the very spicy curries. However, if you do it yourself, you can have your own water pitcher! Drinks are limited to Coke, 7 Up, several fruit sodas, and water and tea.\u003c/p>\n\u003cp>The main dishes, when they finally arrived, were served in identical serving bowls and each looked very similar in color and texture; we had trouble figuring which was which. The rice and accompanying chutney were excellent foils, but we were served at the end of the meal after asking for them several times.\u003c/p>\n\u003cp>The clientele was quite eclectic — half looked to be natives of south Asian countries, and it pays to watch what they order — lots of tandoori platters sizzled by on their way to the tables of the cognoscenti. My daughter and I were eating our dinner before going to see \u003cem>Rent: The Musical\u003c/em>, and it looked like the cast was in the dining room with us. A good number of young S.F. hipsters were there enjoying the very cheap eats. Most dishes are as low as $2 and as high as $7.50, a great bargain in these times.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All in all, the indignities of the area, the rundown place, and the terrible service were not enough to make the bold food worth the effort. If great and diverse curries are your passion, then go for it and ignore the above! However, if you want to freak out your aunt and uncle visiting from Ohio, send them to Lahore.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Liz:\u003c/strong> \"This is a place you come to for the food and the excellent value rather than the atmosphere.\"\u003cbr>\u003cstrong>JR:\u003c/strong> \"You’ll find out why it’s the food and not the service that has customers coming back.\"\u003cbr>\u003cstrong>Jeff:\u003c/strong> \"Most dishes are as low as $2 and as high as $7.50, a great bargain in these times.\" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Lahore Karahi: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3385\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">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/cp503iPod.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/40/2010/05/liz-smith.jpg\" alt=\"Liz Smith\" title=\"Liz Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liz\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Freelance Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lahore Karahi\u003cbr>\n\u003cstrong>Reviewed Lahore Karahi:\u003c/strong> Wednesday, February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe location of Lahore Karahi is in the heart of the Tenderloin, one of the most diverse, colorful, and “real” neighborhoods in the city. Tourists don’t usually end up there unless it’s by wandering away from Union Square by mistake, and a lot of locals find it too edgy, but I love it for its historical architecture and unbeatable people watching! You could easily dismiss Lahore Karahi by looks alone — the exterior is humble with plain awnings and has nothing that makes it stand out from the other Indian/Pakistani restaurants in the neighborhood. However, if you peer inside you will see that it attracts quite a clientele, from students, to neighborhood folks, to people who have sought it out by reputation.\u003c/p>\n\u003cp>When you walk inside, your experience begins. The place is filled with wonderful aromas from the open grill and kitchen, and amid the smoke you can see the kitchen staff and Guddu, the chef and owner, busily preparing an array of dishes. Guddu will usually find the time to greet you personally with his wide and friendly smile that, without even a word, seems to say, “I will take care of you.”\u003c/p>\n\u003cp>The décor is nothing special (not quite a dive, but about as casual as you can get), but this is a place you come to for the food and the excellent value rather than the atmosphere. Service can be uneven and even slow at times (they get very crowded around dinner time, and make everything to order, one dish at a time), so once you get seated, it’s a great time to send someone in your party to the corner liquor store to pick up a bottle of wine while you order appetizers.\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 shammi kebab, which is a ground lamb on a skewer, sort of a cross between a sausage and a meatball. It is spicy and savory, and pairs perfectly with a cool and creamy mango lassi to get your palate started. One thing to note about Lahore Karahi is that they use Halal meat (which uses slaughtering practices that are similar to Kosher meat), which many people believe to be of superior quality.\u003c/p>\n\u003cp>I like to order a curry and a tandoori. My standby is always the chicken tikka masala with its velvety and spicy red sauce and chunks of chicken. I find that so many restaurants prepare this dish to taste like cream of tomato soup, but not so here. Indian/Pakistani food is spicier than just Indian food, so I like to order plenty of naan and the Lahore Karari rice to soak up all of the rich sauce. At just $1 for the naan, you can order a lot! My favorite tandoori by far is the fish tandoori. It is so wonderful — big chunks of tender fish, expertly grilled and spiced. It’s a huge portion, so it’s best to share, and that moment when the steaming platter of fish comes to your table with the fragrant peppers and onions is not to be missed. \u003c/p>\n\u003cp>Usually, I am too full after dinner to order dessert, but I have had the kheer, which is rice pudding and it is a nice cooling end to the meal. Rather than dessert, I like to order another mango lassi, they are sweet but not overly sweet, and are a must with the spicy food! \u003c/p>\n\u003cp>I have brought all kinds of people here, from out-of-town relatives to long-time S.F. residents, and they have all loved it. It’s a nice change from the high-style (and high-priced) restaurants that dominate the top 100 lists, and the experience is just as much of a treat. It can be loud and crowded at times, or quiet and cozy at others, but no matter when I go, I always leave full, happy, and with a smile.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jr-reyes.jpg\" alt=\"JR Reyes\" title=\"JR Reyes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> JR\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nursing Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hercules\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patio Filipino\u003cbr>\n\u003cstrong>Reviewed Lahore Karahi:\u003c/strong> Sunday, February 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>When most Americans today hear, “Indian food,” they think of spices, curry, and even Pepto-Bismol. Although there are many people, like myself, who’ll go reaching for the Tums at the very thought, what my party and I discovered at Lahore Karahi was the feeling of a home-cooked meal at a reasonable price and friendly service.\u003c/p>\n\u003cp>\tHaving limited exposure to Indian food, I decided the best way to give an honest opinion would be to start at the roots. And so our dining adventure began by trying out longtime Indian staples. In a neighborhood packed with Pakistani/Indian restaurants, it’s hard to shine. But with several standout dishes, it’s easy to see why Lahore Karahi continues to thrive, despite the sketchy Tenderloin locale.\u003c/p>\n\u003cp>While deciding on the menu, we snacked on pappadam — a perfectly fried, crispy wafer that reminded me of the chips and salsa you’ll find at Mexican restaurants. We started our meal off by ordering several appetizers, including the samosas. A bit overcooked and burned around the edges, we tried to appreciate the dish but found the preparation overpowered most of its flavor. After cutting it in half, we discovered that it was a little skimpy on the spices, which probably explained why it lacked much of the punch we were looking for. For our main entrees, we paired the delectable garlic naan with the chicken tikka masala, a rich and creamy tomato-based sauce with generous portions of fresh chicken. The next entrée was just as good: a zesty prawn vindaloo that had the right combination of spiciness and curry to leave our tongues wondering, “What’s next?”\u003c/p>\n\u003cp>What was next, however, never arrived. After forgetting to bring us our order of the lamb biryani, we followed up with the owner. But a word of warning to those who’ve never been before: beware. Despite the warm, welcoming service, you may find yourself spending more time there than you expected. The owner of the restaurant is also the waiter, the chef, the busboy, and the cashier. With so many roles to play, you’ll find out why it’s the food and not the service that has customers coming back. Unfortunately for us, even after following up, it was too late. The owner, who seemed to have perfected the role of multitasking, failed to bring us our order yet again, and we lost interest.\u003c/p>\n\u003cp>In the end, if you’re in a bit of a time crunch, this may not be the best place for you. Lahore Karahi offers tasty dishes, but if it’s a home-cooked meal you’re looking for I, personally, would rather stay at home. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jeff-filter.jpg\" alt=\"Jeff Filter\" title=\"Jeff Filter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sam’s Grill and Seafood Restaurant\u003cbr>\n\u003cstrong>Reviewed Lahore Karahi:\u003c/strong> Saturday, February 6, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLahore Karahi is certainly an adventurous dining experience. It is a true “hole in the wall” facility, tucked in the middle of a dicey block in a less than savory part of the Tenderloin. Cautious types may not want to walk this area at night — we were aggressively panhandled three times in one block.\n\u003cp>The interior of the restaurant is Spartan, at best. It is not dirty, but it has not been cleaned or spruced up in quite a while. The bathrooms are filthy and amenities, such as the towel dispenser, are broken.\u003c/p>\n\u003cp>We were directed on entry to the end of a plain Formica community table, then waited fifteen minutes for menus and another fifteen minutes to order. Our young waiter did his best, considering he takes orders, serves, buses, and cleans up for the entire restaurant, which ran 2/3 to completely full, a total of thirty seats. \u003c/p>\n\u003cp>We ordered as full a range of dishes as two people can handle. We started by ordering several of the interesting-looking appetizers but, at 6:00 on a Saturday evening, they were out of every appetizer save one, the vegetable Kahari, a mixed vegetable fritter. We were hungry enough to have almost anything taste good, but the veggie fritter was light, greaseless, and very tasty, especially with the addition of several savory sauces on the table; they have an especially good cool cucumber cream sauce that went wonderfully with the fritter. I must admit that the use of herbs, spices, and flavorings is well considered, and put together by a cook with a sensitive and diverse sense of taste.\u003c/p>\n\u003cp>We ordered a variety of curries and vegetable dishes as well as a bowl of spicy-flavored basmati rice. Especially good were the naan, one stuffed with spicy potatoes and herbs and also a superb sesame seed version. Our food took nearly an hour from our entrance to arrive and our harried waiter, who looks shockingly like Dev Patel from \u003cem>Slumdog Millionaire\u003c/em>, apologized throughout the meal. I finally had to walk over to the small cooler to get Cokes to fight off the very spicy curries. However, if you do it yourself, you can have your own water pitcher! Drinks are limited to Coke, 7 Up, several fruit sodas, and water and tea.\u003c/p>\n\u003cp>The main dishes, when they finally arrived, were served in identical serving bowls and each looked very similar in color and texture; we had trouble figuring which was which. The rice and accompanying chutney were excellent foils, but we were served at the end of the meal after asking for them several times.\u003c/p>\n\u003cp>The clientele was quite eclectic — half looked to be natives of south Asian countries, and it pays to watch what they order — lots of tandoori platters sizzled by on their way to the tables of the cognoscenti. My daughter and I were eating our dinner before going to see \u003cem>Rent: The Musical\u003c/em>, and it looked like the cast was in the dining room with us. A good number of young S.F. hipsters were there enjoying the very cheap eats. Most dishes are as low as $2 and as high as $7.50, a great bargain in these times.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, the indignities of the area, the rundown place, and the terrible service were not enough to make the bold food worth the effort. If great and diverse curries are your passion, then go for it and ignore the above! However, if you want to freak out your aunt and uncle visiting from Ohio, send them to Lahore.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Patio Filipino: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3392\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">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/cp503iPod.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/40/2010/05/jr-reyes.jpg\" alt=\"JR Reyes\" title=\"JR Reyes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> JR\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nursing Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hercules\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patio Filipino\u003cbr>\n\u003cstrong>Reviewed Patio Filipino:\u003c/strong> Saturday, February 20, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>“What’s for dinner?” It’s a common question everybody asks, and while most people rarely admit as much, they’re likely not thinking of Filipino. While the limited amount of restaurants available to the Bay Area has defined the cuisine to one type of experience, what Patio Filipino does is amazing. Through a complex array of distinct flavors, it’s the food that not only fulfills, but also showcases the country’s rich colonial history.\u003c/p>\n\u003cp>\tAccompanied by my sisters and my aunt, who was visiting from the Philippines, I couldn’t imagine bringing a better person to help measure the quality of our meal. Coming in without a dinner reservation, we were able to get a table in about fifteen minutes. During that time, what struck us immediately was how it wasn’t your typical Filipino restaurant. “No steam table? Where was the long line of customers holding their trays and to-go boxes?” In its place, we found a refreshingly modern, yet classic dining room that reflected elements of the country’s colonial days. In addition to the décor, what we also found was an inviting atmosphere with families, private functions, and a staff that welcomed us in. A good first impression, no doubt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\tWhen most people think of culture, one element where it is normally reflected is in the food. Growing up in this environment, I’d like to think I have a more discerning palate and with it, a more conspicuous attitude. And so our adventure began by ordering the lumpianitas (lumpia for short) for appetizers. Served crisp with a side of sweet chili sauce, the pork was sautéed to perfection and provided a nice warm-up to the rest of our meal. Having grown up eating many Filipino staples, we decided to spoil ourselves and order dishes we’d commonly find reserved for special family occasions. A good decision it turned out. First up, was the crispy binagoongan, which is pork, served crisp, laid out on a bed of grilled eggplant, diced with fresh mangoes, juicy tomatoes, and sprinkled with green onions. As it turns out, it’s a Patio Filipino specialty. Next up, a personal favorite of mine, pinakbet. This dish has a variety of vegetables, including sautéed eggplant, okra, bitter melon, and string beans, sautéed with pork and shrimp in shrimp paste. Hmmm… the thought of it already sends me back to old childhood memories. Thanks Patio! And like any Filipino meal, steamed rice is a necessity. We paired that up with another Filipino classic, kare kare, a vegetarian stew that’s sautéed in peanut sauce and served with a side of shrimp paste.\u003c/p>\n\u003cp>With a diverse menu and a colorful array of flavors, it’s easy to see why many people flock to Patio Filipino. By staying true to its roots, what you’ll find is not only classic Filipino Spanish cuisine, but such a distinct hospitality you’d think you were in Manila. So when a person does wonder, “What’s for dinner?” I’m recommending, “Patio Filipino.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/liz-smith.jpg\" alt=\"Liz Smith\" title=\"Liz Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liz\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Freelance Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lahore Karahi\u003cbr>\n\u003cstrong>Reviewed Patio Filipino:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIf you ask people what Filipino cuisine is, most will have no idea. And as a half-Filipina woman, I am embarrassed to say that I know no more than most! So, I was excited to try this restaurant, which just happens to be down the street from a good friend’s house in San Bruno. This strip of El Camino Real, at first, seems a little non-descript, but some of the best food can be found inside the most humble of exteriors.\u003c/p>\n\u003cp>Patio Filipino seems to lend itself to large groups and families. The night that we went, there was only one other party in the restaurant, but it was early in the week and I imagine that the weekend nights draw the crowds. The inside is casually elegant – comfortable enough to wear jeans, but nice enough for a special occasion celebration.\u003c/p>\n\u003cp>All of the dishes really lend themselves to sharing, as they are generously portioned and served family-style. We started with the lumpianitas and the glazed calamares fritos. Lumpianitas are small fried spring rolls filled with pork — we were expecting to get four or five, and there were about twelve on the plate! They were crisp and good. The glazed calamares fritos were excellent — tender pieces of calamari very, very lightly fried with a sweet/spicy honey-chile sauce, which made for a wonderful tangy flavor.\u003c/p>\n\u003cp>For our main courses, we had the carne a la cubana, chicken and pork adobo, and sizzling sigsig. The carne a la cubana had some flavors that were definitely reminiscent of South America — ground beef sautéed with garbanzos, carrots, potatoes, peas, and raisins, almost what you might expect to find on the inside of an empanada. The fried eggs on top were a nice accompaniment, making a kind of sauce when you broke the yoke into the dish. The chicken and pork adobo was traditional and good with tender meat, and a lighter vinegar-soy sauce, which was good over the garlic rice that we got as a side dish. The sizzling sigsig was my favorite entrée; the ingredients were simple (pork, garlic, onion, jalapeño pepper, and egg), but the preparation was unique, with the pork being cooked until almost crispy, making the dish not mushy at all, despite its appearance, and full of interesting texture. The garlic rice could almost stand out as its own dish — full of toasted garlic bits and onions, it was very flavorful. All three of us were really pleased with all of the dishes, and were pleasantly full afterwards.\u003c/p>\n\u003cp>Because the food was a little on the heavy/oily side, we found that beer was the best accompaniment. They offer San Miguel, regular or light, which is a golden, medium-weight beer.\u003c/p>\n\u003cp>We were really too full for dessert, but I insisted on trying the buko con seta. It looked very festive served in a young coconut, with two big scoops of ice cream peeking out. The ice cream was very dense, rich and tasty. It tasted a little like caramel, but not quite as sweet. Underneath was a kind of coconut jelly, about the consistency of an opaque Jell-O, with beans mixed in. This is where my dining companions and I parted company. They did not like this part of the dish and dubbed it “Brain Flan,” as it looked like I was scooping brain matter out of a skull! This didn’t sway me, as I loved the cool gel mixed with the creamy ice cream and the occasional surprise of some red and yellow beans on my spoon. Bring on the Brain Flan, I say!\u003c/p>\n\u003cp>I would definitely go back to Patio Filipino with a group of friends, preferably garlic and pork-loving ones. It’s a place where you can share a variety of dishes at a reasonable price, and enjoy something out of the ordinary right in your own backyard. For me, it was fun to connect to my roots through food, and I am inspired to try more of the cuisine, especially the lechon, pancit and the crispy pata. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jeff-filter.jpg\" alt=\"Jeff Filter\" title=\"Jeff Filter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sam’s Grill and Seafood Restaurant\u003cbr>\n\u003cstrong>Reviewed Patio Filipino:\u003c/strong> Sunday, February 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI visited Patio Filipino with my wife and a couple from the Peninsula we have known for many years. \u003c/p>\n\u003cp>This is an interesting place, offering a combination of Filipino and Spanish cuisine. The restaurant features a large number of what we understood to be basic, popular dishes of the Phillipines, but they also have Spanish dishes like paella and grilled marinated meats. There are also fake paintings of flamenco dancers on the walls, and the sound system was playing bossa nova from Brazil all evening, so we got a real cultural stew.\u003c/p>\n\u003cp>So — on to the food.\u003c/p>\n\u003cp>For appetizers we ordered calamare fritos with a sweet and sour sauce and one of their specialties, crispy pata, a deep-fried shank of pork. While the crisp skin of the shank was tasty, I got a few bites of the fat underneath, which had sort of a disgusting rotten meat flavor — not my favorite taste. Our guests, who didn’t get the fat, enjoyed the skin and meat of the shank. The calamare was typical of what you can get in almost any Bay Area restaurant, so nothing special going on yet.\u003c/p>\n\u003cp>\tFor entrees we ordered beef rib-eye tapa, a mound of marinated and grilled paper-thin beef with a delicious peppery sauce. Everyone enjoyed the beef prepared this way. We also had a large platter of paella, which is the first dish listed under “Specialties of the House.” The paella included shrimp, calamari, chicken, mussels, and Portuguese sausage mixed into saffron rice. I prefer my paella consistency a little on the loose side, but this version was as tight as oatmeal and had an old and tired flavor, as if it had been around for a while or perhaps made the day before. As with the calamare, there was nothing special going on with the paella — pretty much the same as you can get in many Bay Area restaurants.\u003c/p>\n\u003cp>\tThe accompanying vegetable dish of ginataang sitaw at kalabasa, however, was a revelation. The platter was full of green beans, squash, chicken, and shrimp, all tossed in a coconut milk sauce — it was the highlight of my evening. It was a wonderful combination of flavors that were perfectly cooked together.\u003c/p>\n\u003cp>Beverage service does not seem to be a priority here. My wife’s beer was served room temperature, and our guests could not drink their wine, which was served warm and was non-descript. (There’s a choice of red or white, and neither taste very good). However, there was nothing wrong with my Diet Coke, so I had no complaints. The servers were very nice when they came to check on us, which was not very often. Note to the restaurant: You could probably sell more wine if it tasted good, and most beer is enhanced by being chilled!\u003c/p>\n\u003cp>The desserts were the most flavorful and consistent items on the menu, and it appeared that someone had put a lot of thought into them. We ordered the Mango Supremo, a lovely light cake with vanilla ice cream and mango sauce. The banana fritters were like spring rolls stuffed with banana and chocolate and served with ice cream on the side with drizzles of chocolate syrup. It was a very special dessert. We also enjoyed the traditional buko con seta, a real coconut filled with pistachio ice cream, marinated shredded coconut, and white beans(?) Actually, the combination worked. I just wish the chef could put the same creativity and care into the rest of the menu as he puts into the desserts.\u003c/p>\n\u003cp>A note on the ambiance: we were the only non-Filipinos in the restaurant. Most of the tables were filled with families enjoying many platters and bowls of food, and I wished I could have sat with them and learned about the food from experts.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Would I go back? Only with a Filipino friend, who thoroughly understands the menu and knows what we should order.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>JR:\u003c/strong> \"It's the food that not only fulfills, but also showcases the country's rich colonial history.\"\u003cbr>\u003cstrong>Liz:\u003c/strong> \"All of the dishes really lend themselves to sharing, as they are generously portioned and served family-style.\"\u003cbr>\u003cstrong>Jeff:\u003c/strong> \"The accompanying vegetable dish of ginataang sitaw at kalabasa, however, was a revelation.\" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Patio Filipino: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3392\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">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/cp503iPod.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/40/2010/05/jr-reyes.jpg\" alt=\"JR Reyes\" title=\"JR Reyes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> JR\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nursing Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hercules\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patio Filipino\u003cbr>\n\u003cstrong>Reviewed Patio Filipino:\u003c/strong> Saturday, February 20, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>“What’s for dinner?” It’s a common question everybody asks, and while most people rarely admit as much, they’re likely not thinking of Filipino. While the limited amount of restaurants available to the Bay Area has defined the cuisine to one type of experience, what Patio Filipino does is amazing. Through a complex array of distinct flavors, it’s the food that not only fulfills, but also showcases the country’s rich colonial history.\u003c/p>\n\u003cp>\tAccompanied by my sisters and my aunt, who was visiting from the Philippines, I couldn’t imagine bringing a better person to help measure the quality of our meal. Coming in without a dinner reservation, we were able to get a table in about fifteen minutes. During that time, what struck us immediately was how it wasn’t your typical Filipino restaurant. “No steam table? Where was the long line of customers holding their trays and to-go boxes?” In its place, we found a refreshingly modern, yet classic dining room that reflected elements of the country’s colonial days. In addition to the décor, what we also found was an inviting atmosphere with families, private functions, and a staff that welcomed us in. A good first impression, no doubt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\tWhen most people think of culture, one element where it is normally reflected is in the food. Growing up in this environment, I’d like to think I have a more discerning palate and with it, a more conspicuous attitude. And so our adventure began by ordering the lumpianitas (lumpia for short) for appetizers. Served crisp with a side of sweet chili sauce, the pork was sautéed to perfection and provided a nice warm-up to the rest of our meal. Having grown up eating many Filipino staples, we decided to spoil ourselves and order dishes we’d commonly find reserved for special family occasions. A good decision it turned out. First up, was the crispy binagoongan, which is pork, served crisp, laid out on a bed of grilled eggplant, diced with fresh mangoes, juicy tomatoes, and sprinkled with green onions. As it turns out, it’s a Patio Filipino specialty. Next up, a personal favorite of mine, pinakbet. This dish has a variety of vegetables, including sautéed eggplant, okra, bitter melon, and string beans, sautéed with pork and shrimp in shrimp paste. Hmmm… the thought of it already sends me back to old childhood memories. Thanks Patio! And like any Filipino meal, steamed rice is a necessity. We paired that up with another Filipino classic, kare kare, a vegetarian stew that’s sautéed in peanut sauce and served with a side of shrimp paste.\u003c/p>\n\u003cp>With a diverse menu and a colorful array of flavors, it’s easy to see why many people flock to Patio Filipino. By staying true to its roots, what you’ll find is not only classic Filipino Spanish cuisine, but such a distinct hospitality you’d think you were in Manila. So when a person does wonder, “What’s for dinner?” I’m recommending, “Patio Filipino.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/liz-smith.jpg\" alt=\"Liz Smith\" title=\"Liz Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liz\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Freelance Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lahore Karahi\u003cbr>\n\u003cstrong>Reviewed Patio Filipino:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIf you ask people what Filipino cuisine is, most will have no idea. And as a half-Filipina woman, I am embarrassed to say that I know no more than most! So, I was excited to try this restaurant, which just happens to be down the street from a good friend’s house in San Bruno. This strip of El Camino Real, at first, seems a little non-descript, but some of the best food can be found inside the most humble of exteriors.\u003c/p>\n\u003cp>Patio Filipino seems to lend itself to large groups and families. The night that we went, there was only one other party in the restaurant, but it was early in the week and I imagine that the weekend nights draw the crowds. The inside is casually elegant – comfortable enough to wear jeans, but nice enough for a special occasion celebration.\u003c/p>\n\u003cp>All of the dishes really lend themselves to sharing, as they are generously portioned and served family-style. We started with the lumpianitas and the glazed calamares fritos. Lumpianitas are small fried spring rolls filled with pork — we were expecting to get four or five, and there were about twelve on the plate! They were crisp and good. The glazed calamares fritos were excellent — tender pieces of calamari very, very lightly fried with a sweet/spicy honey-chile sauce, which made for a wonderful tangy flavor.\u003c/p>\n\u003cp>For our main courses, we had the carne a la cubana, chicken and pork adobo, and sizzling sigsig. The carne a la cubana had some flavors that were definitely reminiscent of South America — ground beef sautéed with garbanzos, carrots, potatoes, peas, and raisins, almost what you might expect to find on the inside of an empanada. The fried eggs on top were a nice accompaniment, making a kind of sauce when you broke the yoke into the dish. The chicken and pork adobo was traditional and good with tender meat, and a lighter vinegar-soy sauce, which was good over the garlic rice that we got as a side dish. The sizzling sigsig was my favorite entrée; the ingredients were simple (pork, garlic, onion, jalapeño pepper, and egg), but the preparation was unique, with the pork being cooked until almost crispy, making the dish not mushy at all, despite its appearance, and full of interesting texture. The garlic rice could almost stand out as its own dish — full of toasted garlic bits and onions, it was very flavorful. All three of us were really pleased with all of the dishes, and were pleasantly full afterwards.\u003c/p>\n\u003cp>Because the food was a little on the heavy/oily side, we found that beer was the best accompaniment. They offer San Miguel, regular or light, which is a golden, medium-weight beer.\u003c/p>\n\u003cp>We were really too full for dessert, but I insisted on trying the buko con seta. It looked very festive served in a young coconut, with two big scoops of ice cream peeking out. The ice cream was very dense, rich and tasty. It tasted a little like caramel, but not quite as sweet. Underneath was a kind of coconut jelly, about the consistency of an opaque Jell-O, with beans mixed in. This is where my dining companions and I parted company. They did not like this part of the dish and dubbed it “Brain Flan,” as it looked like I was scooping brain matter out of a skull! This didn’t sway me, as I loved the cool gel mixed with the creamy ice cream and the occasional surprise of some red and yellow beans on my spoon. Bring on the Brain Flan, I say!\u003c/p>\n\u003cp>I would definitely go back to Patio Filipino with a group of friends, preferably garlic and pork-loving ones. It’s a place where you can share a variety of dishes at a reasonable price, and enjoy something out of the ordinary right in your own backyard. For me, it was fun to connect to my roots through food, and I am inspired to try more of the cuisine, especially the lechon, pancit and the crispy pata. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jeff-filter.jpg\" alt=\"Jeff Filter\" title=\"Jeff Filter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sam’s Grill and Seafood Restaurant\u003cbr>\n\u003cstrong>Reviewed Patio Filipino:\u003c/strong> Sunday, February 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI visited Patio Filipino with my wife and a couple from the Peninsula we have known for many years. \u003c/p>\n\u003cp>This is an interesting place, offering a combination of Filipino and Spanish cuisine. The restaurant features a large number of what we understood to be basic, popular dishes of the Phillipines, but they also have Spanish dishes like paella and grilled marinated meats. There are also fake paintings of flamenco dancers on the walls, and the sound system was playing bossa nova from Brazil all evening, so we got a real cultural stew.\u003c/p>\n\u003cp>So — on to the food.\u003c/p>\n\u003cp>For appetizers we ordered calamare fritos with a sweet and sour sauce and one of their specialties, crispy pata, a deep-fried shank of pork. While the crisp skin of the shank was tasty, I got a few bites of the fat underneath, which had sort of a disgusting rotten meat flavor — not my favorite taste. Our guests, who didn’t get the fat, enjoyed the skin and meat of the shank. The calamare was typical of what you can get in almost any Bay Area restaurant, so nothing special going on yet.\u003c/p>\n\u003cp>\tFor entrees we ordered beef rib-eye tapa, a mound of marinated and grilled paper-thin beef with a delicious peppery sauce. Everyone enjoyed the beef prepared this way. We also had a large platter of paella, which is the first dish listed under “Specialties of the House.” The paella included shrimp, calamari, chicken, mussels, and Portuguese sausage mixed into saffron rice. I prefer my paella consistency a little on the loose side, but this version was as tight as oatmeal and had an old and tired flavor, as if it had been around for a while or perhaps made the day before. As with the calamare, there was nothing special going on with the paella — pretty much the same as you can get in many Bay Area restaurants.\u003c/p>\n\u003cp>\tThe accompanying vegetable dish of ginataang sitaw at kalabasa, however, was a revelation. The platter was full of green beans, squash, chicken, and shrimp, all tossed in a coconut milk sauce — it was the highlight of my evening. It was a wonderful combination of flavors that were perfectly cooked together.\u003c/p>\n\u003cp>Beverage service does not seem to be a priority here. My wife’s beer was served room temperature, and our guests could not drink their wine, which was served warm and was non-descript. (There’s a choice of red or white, and neither taste very good). However, there was nothing wrong with my Diet Coke, so I had no complaints. The servers were very nice when they came to check on us, which was not very often. Note to the restaurant: You could probably sell more wine if it tasted good, and most beer is enhanced by being chilled!\u003c/p>\n\u003cp>The desserts were the most flavorful and consistent items on the menu, and it appeared that someone had put a lot of thought into them. We ordered the Mango Supremo, a lovely light cake with vanilla ice cream and mango sauce. The banana fritters were like spring rolls stuffed with banana and chocolate and served with ice cream on the side with drizzles of chocolate syrup. It was a very special dessert. We also enjoyed the traditional buko con seta, a real coconut filled with pistachio ice cream, marinated shredded coconut, and white beans(?) Actually, the combination worked. I just wish the chef could put the same creativity and care into the rest of the menu as he puts into the desserts.\u003c/p>\n\u003cp>A note on the ambiance: we were the only non-Filipinos in the restaurant. Most of the tables were filled with families enjoying many platters and bowls of food, and I wished I could have sat with them and learned about the food from experts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Sam’s Grill and Seafood Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3399\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">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/cp503iPod.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/40/2010/05/jeff-filter.jpg\" alt=\"Jeff Filter\" title=\"Jeff Filter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sam’s Grill and Seafood Restaurant\u003cbr>\n\u003cstrong>Reviewed Sam’s Grill and Seafood Restaurant:\u003c/strong> Thursday, February 2, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Founded in 1867 as an oyster saloon, Sam’s Grill has thrived as one of San Francisco’s oldest and most beloved restaurants. Located in the heart of the financial district, Sam’s predictably serves financial, legal, and real estate types during the lunch hour, and a large amount of tourists and conventioneers in the evening. Its fans enjoy a taste of old San Francisco, as well as excellent seafood, meats, and produce, much of it indigenous to the West Coast. Consider local seafood like petrale sole, san dabs, rex sole, Dungeness crab, Olympia oysters, and classic Gold Rush dishes, like Filet of Sole Marguery and Hangtown Fry.\u003c/p>\n\u003cp>This is not a fussy or pretentious restaurant, but rather a throwback to the past. It’s a straightforward, grownup place that takes its diners back to another era. I visited Sam’s for dinner on a Thursday night with my foodie aunt and uncle from Lake Tahoe, and we had our usual great time there in the old fashioned, turn of the century atmosphere that we love with the white tablecloths, fishing and hunting prints on the wall, and a corps of very experienced tuxedoed waiters who have been on duty at Sam’s for many years, if not decades. They are not reluctant to share their attitudes about what is fresh and what looks great and what you would probably enjoy most — you can trust these guys.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\tAs with any great seafood restaurant, freshness and availability are paramount — combine these qualities with a cooking staff that has the highest respect for the seafood and meats, and you have a winning combination for a legendary restaurant in a town that is full of great ones.\u003c/p>\n\u003cp>\tWe each started our meal with the small mixed seafood salad. This delicious starter is composed of hearts of romaine, tomatoes, and avocado with a mound of fresh Dungeness crab, bay shrimp, and prawns, and dressed with a terrific vinaigrette. The salad can also be ordered as an entrée, and is a bargain at $20.\u003c/p>\n\u003cp>\tMy main course was the veal porterhouse steak, charcoal broiled, and with bacon strips on top. While this dish may be a bit much for the cholesterol challenged, it is a big treat for the carnivore. The steak is thick, tender, juicy, and full of flavor from the grill.\u003c/p>\n\u003cp>\tMy guests had the popular grilled petrale sole and the sweetbreads sauté with lemon and capers. The sole is a firm-fleshed fish indigenous to the West Coast and it is greatly enhanced by a turn over the charcoal. Sam’s was one of the first restaurants in the West to feature charcoal grilling, now a widespread cooking method. The sweetbreads came crispy on the outside and velvety smooth on the inside. The pungent and creamy flavor of butter, lemon, and capers is unctuous and sinful. You can’t find old dishes like this in many places these days, but Sam’s makes a specialty of them. There is even fresh abalone meunière served every day for only $75!\u003c/p>\n\u003cp>\tOne of my favorite aspects of Sam’s is the careful attention given to the side dishes, and on this visit we had some of my favorites: dark brown, crispy hash-brown potatoes, succulent French-fried zucchini, and probably the best creamed spinach in town.\u003c/p>\n\u003cp>\tSam’s has a full bar with generous cocktails (try the “see through” Bloody Mary or the straight-up martini) and an excellent wine list of exclusively Californian wines. Tom is the bartender, and he is an excellent mixologist and a very engaging guy.\u003c/p>\n\u003cp>Also, there is seating in an open dining room or in a long hallway with private booths that seat from two to ten diners. These are great for private business meetings or liaisons of the romantic kind.\u003c/p>\n\u003cp>And the bread! I am convinced that this restaurant has the best sourdough bread in San Francisco. The loaves are round, dark, and crusty with the most flavorful interior I have ever tasted in this most famous of West Coast bread. The owners have told me in the past that their loaves come exclusively from “oven number one” in the old Parisian baking factory. Wherever it is baked, I have not been able to find sourdough like this in any store or restaurant. If sourdough is our king of breads, then Sam’s is its castle!\u003c/p>\n\u003cp>\tWe finished our dinner with one of my favorite desserts anywhere: a fresh lemon crêpe topped with vanilla ice cream and flambéed with a large shot of Grand Marnier liqueur. The combination of flavors and textures is stunning: lemon and butter, sweet and sour, heat and ice, and a great mouthful of orange brandy! It is not on the menu, but the waiters will make it for you if you ask nicely.\u003c/p>\n\u003cp>\tIn over thirty-five years of going to Sam’s, and, by my rough calculations, nearly one thousand visits, I have never been disappointed in this restaurant. I like old fashioned places that make an effort to carry our history forward. I like the freshness and variety of our wonderful native seafood, meats, and produce and having them expertly cooked and served with a minimum of adornment, exuding their own great flavors. Food this good does not need to be drowned in sauce or perked up with seven spices, it is great on its own merit.\u003c/p>\n\u003cp>\tAs a restaurant experience, Sam’s makes me very happy, and I believe it is a tremendous gastronomic treasure that all serious food people should experience while we still have it. So, dress up a bit, leave the kids with a babysitter, and savor a step back in time into San Francisco restaurant history at Sam’s Grill.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jr-reyes.jpg\" alt=\"JR Reyes\" title=\"JR Reyes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> JR\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nursing Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hercules\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patio Filipino\u003cbr>\n\u003cstrong>Reviewed Sam’s Grill and Seafood Restaurant:\u003c/strong> Monday, February 8, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMost consumers will agree with the saying, “You get what you pay for.” But in the case of Sam’s Grill and Seafood Restaurant, the high prices were not only unjustified, but the food left a sour taste in my mouth. \u003c/p>\n\u003cp>Sam’s was the first stop on my list of places to review, and we were able to get a table for three without making a reservation. Hungry, and also a little wet from the rain outside, we were actually a little surprised they were able to accommodate us. A good omen perhaps? What immediately struck me was the incredibly bright lighting. Contrasting with the dark, wood-paneled dining room, the florescent lighting inside highlighted what looked like much of the restaurant’s original décor. Our waiter seated us off to the side of the main dining room in what looked like the galley way of an old ship. Unlike many of the newer restaurants in the city, we found that Sam’s stayed true to its roots, and its personality is reflected in both the décor and service: old.\u003c/p>\n\u003cp>Ultimately, in a place like San Francisco, where the locals have such an educated palate, what separates a great dining experience from a bad one is the service. After being seated, our waiter didn’t mention any of the specials that night. When we asked for a recommendation, he told us that everything was good. While I am certainly capable of ordering off a menu, for someone who had never dined there before, I was hoping he might be able to give us some pointers on what some of their customer favorites were.\u003c/p>\n\u003cp>We started our meal off with the crab cakes. The portions were generous, but they had a more runny consistency than what I’m used to. The tartar sauce that accompanied the appetizer tasted like it was pure mayonnaise. For our entrees, we ordered the Alaskan halibut, the linguine with scallops, and the sautéed shellfish platter. If you are looking for fresh seafood, this is your place. But beware: in exchange for freshness, you give up the flavor. Overall, I didn’t think there was anything exceptional with the dishes we ordered. I thought the food was bland and average at best. Also, on several occasions my partner found himself reaching for the salt, which is commonly known as sort of an indirect insult to the chef. Needless to say, these were dishes I expected more out of, especially in a place known for its seafood.\u003c/p>\n\u003cp>In the end I wondered, “Are my expectations realistic?” When it comes to the topic of great dining experiences, most of us will readily agree that there is a certain level of expectation the diner should have. If a restaurant is going to be charging $25, $35, and even $75 for a single entrée, they should be able to justify those prices in the food, the ambience, and the service. \u003c/p>\n\u003cp>As I mentioned earlier, my party went on a Monday night and got in without any problems. Being that it looked to be one of their slower nights, I felt like our server should’ve been a bit more attentive, acted more accommodating, or maybe even offered us dessert at the end of our meal, a common practice in higher end establishments. And at Sam’s prices, I expected the bathroom, at least, to be clean. So, if you ever think about dining here, I would tell you to turn around and try somewhere else. You’ll get better food, better service, and, I’m almost certain, a cleaner bathroom than you will at Sam’s Grill and Seafood Restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/liz-smith.jpg\" alt=\"Liz Smith\" title=\"Liz Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liz\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Freelance Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lahore Karahi\u003cbr>\n\u003cstrong>Reviewed Sam’s Grill and Seafood Restaurant:\u003c/strong> Wednesday, February 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTime has stopped at Sam’s Grill, for better or for worse. We came in for an early dinner on a weeknight, and were immediately greeted by the host, who led us right to our table. The restaurant is divided into two sections: a big open floor, and a section of private booths. We were seated in the open floor part at possibly the worst seat in the house — right next to the kitchen — and in an uncomfortable corner that had one seat in the main traffic aisle of the restaurant. Luckily, there were only two of us, so we could squeeze together against the wall, but it was awkward. I was surprised that we got this table after I had gone to the trouble to make a reservation, and because the restaurant was not crowded. It felt more like where you might seat a walk-in. I liked the old-time simple décor, although it could have used a little ambiance, like music playing and maybe some softer lighting, but it definitely felt like we had entered another era. The hooks on the wall were a nice touch for hanging your jacket and belongings. I wish more modern restaurants would do this.\u003c/p>\n\u003cp>We were the youngest people in there by twenty years, which probably had something to do with our early reservation and also with the vibe of the place. Most tables were filled with couples well into in their retirement years with the exception of one or two young businessmen.\u003c/p>\n\u003cp>On every table, there is half of a round loaf of sourdough bread. The bread is great — crunchy/chewy with a thick crust, and with a pat of butter for each person. It was fun to tear off pieces while enjoying our bottle of red wine (Estancia Pinot Noir). The menu was very traditional, so we started with oysters, which were served with a Worcestershire lemon sauce, which I enjoyed very much. The quality of the oysters was fresh and good, although I had no idea what kind they were, since they were just listed as, “oysters.”\u003c/p>\n\u003cp>I asked for some recommendations for my main course, and our server was very helpful. I ended up having the sautéed seafood (he steered me away from the Sam’s Devilled Crab, which was a very heavy dish), and my friend had the filet mignon. The food was pretty good, although expensive for what it was. My seafood dish had plenty of shrimp, scallops, and crab in a creamy sauce with a couple of red potato wedges — not really much of a side dish. My friend’s filet was a good quality piece of meat and nicely cooked with some plain broccoli and the same couple of potato wedges on the side. The portions were medium; a person with a normal appetite could easily finish them. If I had to describe the food to someone in one word, I would say, “plain.” The flavor was OK, but nothing memorable. We weren’t compelled to have dessert, as we were full from our meals and we weren’t that excited about the dessert menu. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While we loved our server — he was charming, honest, and paced our meal very well — I wouldn’t return to Sam’s. While it had an old-world, classic feel, I felt that it was lacking in character, and it made our experience a little bit flat. Everyone treated us nicely, but for the price of the meal, I can think of a dozen other restaurants where I would rather spend my money. It would be hard to recommend, and although I love the idea of a vintage San Francisco experience, this was not it for me.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sam’s Grill and Seafood Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3399\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">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/cp503iPod.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/40/2010/05/jeff-filter.jpg\" alt=\"Jeff Filter\" title=\"Jeff Filter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sam’s Grill and Seafood Restaurant\u003cbr>\n\u003cstrong>Reviewed Sam’s Grill and Seafood Restaurant:\u003c/strong> Thursday, February 2, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Founded in 1867 as an oyster saloon, Sam’s Grill has thrived as one of San Francisco’s oldest and most beloved restaurants. Located in the heart of the financial district, Sam’s predictably serves financial, legal, and real estate types during the lunch hour, and a large amount of tourists and conventioneers in the evening. Its fans enjoy a taste of old San Francisco, as well as excellent seafood, meats, and produce, much of it indigenous to the West Coast. Consider local seafood like petrale sole, san dabs, rex sole, Dungeness crab, Olympia oysters, and classic Gold Rush dishes, like Filet of Sole Marguery and Hangtown Fry.\u003c/p>\n\u003cp>This is not a fussy or pretentious restaurant, but rather a throwback to the past. It’s a straightforward, grownup place that takes its diners back to another era. I visited Sam’s for dinner on a Thursday night with my foodie aunt and uncle from Lake Tahoe, and we had our usual great time there in the old fashioned, turn of the century atmosphere that we love with the white tablecloths, fishing and hunting prints on the wall, and a corps of very experienced tuxedoed waiters who have been on duty at Sam’s for many years, if not decades. They are not reluctant to share their attitudes about what is fresh and what looks great and what you would probably enjoy most — you can trust these guys.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\tAs with any great seafood restaurant, freshness and availability are paramount — combine these qualities with a cooking staff that has the highest respect for the seafood and meats, and you have a winning combination for a legendary restaurant in a town that is full of great ones.\u003c/p>\n\u003cp>\tWe each started our meal with the small mixed seafood salad. This delicious starter is composed of hearts of romaine, tomatoes, and avocado with a mound of fresh Dungeness crab, bay shrimp, and prawns, and dressed with a terrific vinaigrette. The salad can also be ordered as an entrée, and is a bargain at $20.\u003c/p>\n\u003cp>\tMy main course was the veal porterhouse steak, charcoal broiled, and with bacon strips on top. While this dish may be a bit much for the cholesterol challenged, it is a big treat for the carnivore. The steak is thick, tender, juicy, and full of flavor from the grill.\u003c/p>\n\u003cp>\tMy guests had the popular grilled petrale sole and the sweetbreads sauté with lemon and capers. The sole is a firm-fleshed fish indigenous to the West Coast and it is greatly enhanced by a turn over the charcoal. Sam’s was one of the first restaurants in the West to feature charcoal grilling, now a widespread cooking method. The sweetbreads came crispy on the outside and velvety smooth on the inside. The pungent and creamy flavor of butter, lemon, and capers is unctuous and sinful. You can’t find old dishes like this in many places these days, but Sam’s makes a specialty of them. There is even fresh abalone meunière served every day for only $75!\u003c/p>\n\u003cp>\tOne of my favorite aspects of Sam’s is the careful attention given to the side dishes, and on this visit we had some of my favorites: dark brown, crispy hash-brown potatoes, succulent French-fried zucchini, and probably the best creamed spinach in town.\u003c/p>\n\u003cp>\tSam’s has a full bar with generous cocktails (try the “see through” Bloody Mary or the straight-up martini) and an excellent wine list of exclusively Californian wines. Tom is the bartender, and he is an excellent mixologist and a very engaging guy.\u003c/p>\n\u003cp>Also, there is seating in an open dining room or in a long hallway with private booths that seat from two to ten diners. These are great for private business meetings or liaisons of the romantic kind.\u003c/p>\n\u003cp>And the bread! I am convinced that this restaurant has the best sourdough bread in San Francisco. The loaves are round, dark, and crusty with the most flavorful interior I have ever tasted in this most famous of West Coast bread. The owners have told me in the past that their loaves come exclusively from “oven number one” in the old Parisian baking factory. Wherever it is baked, I have not been able to find sourdough like this in any store or restaurant. If sourdough is our king of breads, then Sam’s is its castle!\u003c/p>\n\u003cp>\tWe finished our dinner with one of my favorite desserts anywhere: a fresh lemon crêpe topped with vanilla ice cream and flambéed with a large shot of Grand Marnier liqueur. The combination of flavors and textures is stunning: lemon and butter, sweet and sour, heat and ice, and a great mouthful of orange brandy! It is not on the menu, but the waiters will make it for you if you ask nicely.\u003c/p>\n\u003cp>\tIn over thirty-five years of going to Sam’s, and, by my rough calculations, nearly one thousand visits, I have never been disappointed in this restaurant. I like old fashioned places that make an effort to carry our history forward. I like the freshness and variety of our wonderful native seafood, meats, and produce and having them expertly cooked and served with a minimum of adornment, exuding their own great flavors. Food this good does not need to be drowned in sauce or perked up with seven spices, it is great on its own merit.\u003c/p>\n\u003cp>\tAs a restaurant experience, Sam’s makes me very happy, and I believe it is a tremendous gastronomic treasure that all serious food people should experience while we still have it. So, dress up a bit, leave the kids with a babysitter, and savor a step back in time into San Francisco restaurant history at Sam’s Grill.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jr-reyes.jpg\" alt=\"JR Reyes\" title=\"JR Reyes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> JR\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nursing Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hercules\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patio Filipino\u003cbr>\n\u003cstrong>Reviewed Sam’s Grill and Seafood Restaurant:\u003c/strong> Monday, February 8, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMost consumers will agree with the saying, “You get what you pay for.” But in the case of Sam’s Grill and Seafood Restaurant, the high prices were not only unjustified, but the food left a sour taste in my mouth. \u003c/p>\n\u003cp>Sam’s was the first stop on my list of places to review, and we were able to get a table for three without making a reservation. Hungry, and also a little wet from the rain outside, we were actually a little surprised they were able to accommodate us. A good omen perhaps? What immediately struck me was the incredibly bright lighting. Contrasting with the dark, wood-paneled dining room, the florescent lighting inside highlighted what looked like much of the restaurant’s original décor. Our waiter seated us off to the side of the main dining room in what looked like the galley way of an old ship. Unlike many of the newer restaurants in the city, we found that Sam’s stayed true to its roots, and its personality is reflected in both the décor and service: old.\u003c/p>\n\u003cp>Ultimately, in a place like San Francisco, where the locals have such an educated palate, what separates a great dining experience from a bad one is the service. After being seated, our waiter didn’t mention any of the specials that night. When we asked for a recommendation, he told us that everything was good. While I am certainly capable of ordering off a menu, for someone who had never dined there before, I was hoping he might be able to give us some pointers on what some of their customer favorites were.\u003c/p>\n\u003cp>We started our meal off with the crab cakes. The portions were generous, but they had a more runny consistency than what I’m used to. The tartar sauce that accompanied the appetizer tasted like it was pure mayonnaise. For our entrees, we ordered the Alaskan halibut, the linguine with scallops, and the sautéed shellfish platter. If you are looking for fresh seafood, this is your place. But beware: in exchange for freshness, you give up the flavor. Overall, I didn’t think there was anything exceptional with the dishes we ordered. I thought the food was bland and average at best. Also, on several occasions my partner found himself reaching for the salt, which is commonly known as sort of an indirect insult to the chef. Needless to say, these were dishes I expected more out of, especially in a place known for its seafood.\u003c/p>\n\u003cp>In the end I wondered, “Are my expectations realistic?” When it comes to the topic of great dining experiences, most of us will readily agree that there is a certain level of expectation the diner should have. If a restaurant is going to be charging $25, $35, and even $75 for a single entrée, they should be able to justify those prices in the food, the ambience, and the service. \u003c/p>\n\u003cp>As I mentioned earlier, my party went on a Monday night and got in without any problems. Being that it looked to be one of their slower nights, I felt like our server should’ve been a bit more attentive, acted more accommodating, or maybe even offered us dessert at the end of our meal, a common practice in higher end establishments. And at Sam’s prices, I expected the bathroom, at least, to be clean. So, if you ever think about dining here, I would tell you to turn around and try somewhere else. You’ll get better food, better service, and, I’m almost certain, a cleaner bathroom than you will at Sam’s Grill and Seafood Restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/liz-smith.jpg\" alt=\"Liz Smith\" title=\"Liz Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liz\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Freelance Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lahore Karahi\u003cbr>\n\u003cstrong>Reviewed Sam’s Grill and Seafood Restaurant:\u003c/strong> Wednesday, February 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTime has stopped at Sam’s Grill, for better or for worse. We came in for an early dinner on a weeknight, and were immediately greeted by the host, who led us right to our table. The restaurant is divided into two sections: a big open floor, and a section of private booths. We were seated in the open floor part at possibly the worst seat in the house — right next to the kitchen — and in an uncomfortable corner that had one seat in the main traffic aisle of the restaurant. Luckily, there were only two of us, so we could squeeze together against the wall, but it was awkward. I was surprised that we got this table after I had gone to the trouble to make a reservation, and because the restaurant was not crowded. It felt more like where you might seat a walk-in. I liked the old-time simple décor, although it could have used a little ambiance, like music playing and maybe some softer lighting, but it definitely felt like we had entered another era. The hooks on the wall were a nice touch for hanging your jacket and belongings. I wish more modern restaurants would do this.\u003c/p>\n\u003cp>We were the youngest people in there by twenty years, which probably had something to do with our early reservation and also with the vibe of the place. Most tables were filled with couples well into in their retirement years with the exception of one or two young businessmen.\u003c/p>\n\u003cp>On every table, there is half of a round loaf of sourdough bread. The bread is great — crunchy/chewy with a thick crust, and with a pat of butter for each person. It was fun to tear off pieces while enjoying our bottle of red wine (Estancia Pinot Noir). The menu was very traditional, so we started with oysters, which were served with a Worcestershire lemon sauce, which I enjoyed very much. The quality of the oysters was fresh and good, although I had no idea what kind they were, since they were just listed as, “oysters.”\u003c/p>\n\u003cp>I asked for some recommendations for my main course, and our server was very helpful. I ended up having the sautéed seafood (he steered me away from the Sam’s Devilled Crab, which was a very heavy dish), and my friend had the filet mignon. The food was pretty good, although expensive for what it was. My seafood dish had plenty of shrimp, scallops, and crab in a creamy sauce with a couple of red potato wedges — not really much of a side dish. My friend’s filet was a good quality piece of meat and nicely cooked with some plain broccoli and the same couple of potato wedges on the side. The portions were medium; a person with a normal appetite could easily finish them. If I had to describe the food to someone in one word, I would say, “plain.” The flavor was OK, but nothing memorable. We weren’t compelled to have dessert, as we were full from our meals and we weren’t that excited about the dessert menu. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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.",
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"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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"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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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "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.",
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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",
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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",
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},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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