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"content": "\u003cp>\u003cstrong>Souls Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3581\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">full episode video\u003c/a> | \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp504iPod.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/fabian-brown.jpg\" alt=\"Fabian Brown\" title=\"Fabian Brown\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fabian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Sheriff\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Souls Restaurant\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Thursday, February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSoul’s Restaurant is a family-style soul food restaurant located in East Oakland. The Acts Full Gospel Church Community Development Department started Soul’s to provide the community of East Oakland with not only a nice place to eat, but also an avenue for community job training and placement. The managers, cooks, and many of the wait staff are members of the church and, as part of the community job training program, men and women from “Men of Valor” and the “House of Ruth” programs are hired and trained to work as wait staff. \u003c/p>\n\u003cp>Even though the restaurant is located in East Oakland, which admittedly can be a little rough, I like Soul’s for its home cooking. I go there when I want comfort food without having to cook it myself. The people are friendly the atmosphere is inviting, and I don’t have to get dressed up. Free parking is available and adjacent to the restaurant with on-site security. Also, there are no stairs, so folks who are challenged when walking can have easy access to the restaurant.\u003c/p>\n\u003cp>On my recent visit, my family and I arrived on a Thursday at 5:45 pm. Upon entering the restaurant, there is an openness and spaciousness about the building. It is brightly painted. There was a hostess seating people, which was very quick. Along the walls are photos and posters of famous African Americans, so we spent some time quizzing each other about them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu is varied with many great choices to choose from. There is always a daily special offered, and breakfast is served all day. According to manager Ms. Doris Limbrick, the food is prepared fresh every day. It is very healthy without a lot of salt or fats, which the public seems to associate with “soul food.”\u003c/p>\n\u003cp>There were 7-8 tables in use when we arrived at 5:45 pm. We ordered at about 5:50 pm and were served by 6:10 pm, which was great since we were very hungry. Entrees come with a choice of three side dishes. Side dish choices include: collard greens, red beans and rice, rice and gravy, mashed potatoes and gravy, macaroni and cheese, candied yams, coleslaw, potato salad, and french fries.\u003c/p>\n\u003cp>We ordered the following meals:\u003c/p>\n\u003cp>\u003cstrong>1) Oxtails in gravy with yams, greens, red beans and rice, and a cornbread muffin\u003c/strong>\u003cbr>\nThere were five oxtails, which were very tender and well seasoned with the meat just about falling off the bone. The oxtails were served in nice brown gravy. The yams were sweet without being sickly sweet, and tender without being mushy. The greens were tender and well seasoned, but could have been hotter, and the red beans and rice could use a touch more seasoning and more juice. The pink lemonade was cool, refreshing, and just the right balance of sweet and tart\u003c/p>\n\u003cp>\u003cstrong>2) Fried catfish with mashed potatoes and gravy, french fries, and coleslaw\u003c/strong>\u003cbr>\nThis dish was quite tasty. The catfish — two large filets and one medium filet — were fried lightly in cornmeal. They were crispy on the outside and flaky inside. There was not any excessive oil on the plate nor was there a greasy taste. We really enjoyed the gravy on the mashed potatoes, as it was well seasoned with just the right consistency. The french fries were hot and crispy and cut in a shoestring shape. The coleslaw was nicely seasoned and didn’t have too much mayonnaise.\u003c/p>\n\u003cp>\u003cstrong>3) Liver and grilled onions\u003c/strong>\u003cbr>\nThe liver — two large slices — was quite tender, not overly dry, and served with plenty of deliciously grilled onions. The liver was grilled and not fried. This meal was ordered with greens, mashed potatoes with gravy, and red beans and rice.\u003c/p>\n\u003cp>\u003cstrong>4) Fried chicken, french fries, and macaroni and cheese\u003c/strong>\u003cbr>\nThis was a child’s meal. It came with two drumsticks, two side dishes, and a drink, all for $7.00. The chicken was lightly fried, didn’t have a lot of batter, and was very crispy on the outside and juicy on the inside. This meal was ordered from the child’s menu, so it also included a drink (milk, juice, or soda). The macaroni and cheese was excellent. Just the right amount of cheese and not dried out.\u003c/p>\n\u003cp>For dessert we ordered the banana pudding and red velvet cake. The banana pudding was delicious! Just the right blend of sweetness, and it contained plenty of vanilla wafers. The red velvet cake was a disappointment — we found it to be dry and heavy. There was also not very much frosting on our piece of cake.\u003c/p>\n\u003cp>I have also had breakfast at Soul’s. They serve the standard breakfast, but grits are also on the menu, which is very nice. I don’t always want potatoes. No alcohol is served at the restaurant. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/william-berg.jpg\" alt=\"William Berg\" title=\"William Berg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> William\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Antique Dealer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Benicia\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memo’s Mexican Cuisine House of Pipian\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSoul’s Restaurant, located deep in the heart of East Oakland, was an interesting experience for us. We got a little lost on the way in and wandered through some pretty tough neighborhoods until we landed at Soul’s. A bright, inviting spot compared to some in the area, it had well-lit parking with security, and we felt welcome as soon as we arrived. \u003c/p>\n\u003cp>Although it was only 30% full, everyone seemed to be in a good mood and enjoying themselves. We arrived at 8:00, so we missed the nightly special of smothered oxtail and mashed potatoes. I guess their dinner crowd hits a little earlier. Our waitress was very friendly and the staff checked in on us often. We were never lacking refills on drinks. \u003c/p>\n\u003cp>I had the rib-eye steak and fried shrimp combo with sides of coleslaw, red beans and rice and collard greens. The rib-eye was a good cut, cooked medium rare as I asked, but was over seasoned with seasoning salt. (Perhaps typical for soul-food, but as I was not expecting it, it was a bit much.) The greens were perfect, just enough vinegar. The coleslaw was good because it was not too sweet, and the red beans and rice were just fine. Dinner was served with moist, yet crunchy, and delicious cornbread muffins. My wife had an excellent fried chicken. \u003c/p>\n\u003cp>We did not have to wait too long for our entrees. The portions were generous, but I was very hungry and I cleaned up, or as Mom used to say, I was a “clean-plate clubber.” We could see why Soul’s Restaurant is a standard in the area for quality soul food with a home-cooking feel and a very friendly staff. Seems they were doing as much take-out business as they had people eating in. We would go back for the fried chicken and the great, simple sides. \u003c/p>\n\u003cp>One drawback for me was the lack of beer or wine, as I enjoy that with a hearty meal. The décor was clean, open, and bright with large posters of famous Americans, like Frederick Douglass, Martin Luther King, and Barack Obama.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/marie-president.jpg\" alt=\"Marie President\" title=\"Marie President\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flea Street Cafe\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Saturday, February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n It was a homecoming. While exiting the 580 freeway, I realized that Soul’s Restaurant was not just close to my old neighborhood, but for all intents and purposes, it \u003cem>was\u003c/em> my old neighborhood! Feeling a bit surreal on the drive along Foothill Boulevard, it dawned on me that I hadn’t been in this area for thirty years. I don’t consider myself a soul food aficionado, but I have eaten a black-eyed pea or two in my day, and my standards are a bit high. However, I vowed to keep an open mind. \u003c/p>\n\u003cp>I invited friends from various backgrounds and culinary tastes for dinner that evening. We even had a few “virgins” that had never tried soul food. Upon our arrival to the restaurant, we were invited with warmth and enthusiasm. The place was big, bright, and airy. It became evident at once that the restaurant was connected to a church as I heard the occasional shout of “halleluiah” from the gospel music playing in the background. \u003c/p>\n\u003cp>The large menu had all the basics that you would expect for a soul food restaurant, namely, fried chicken, greens, fried catfish, etc. There were an overwhelming number of side dishes from which to choose. The food was good. However, soul food typically has strong flavors, and there were some dishes that I thought were a bit under seasoned. By far the best dishes were the fried catfish, yams, mac and cheese, and the banana pudding. Yum! \u003c/p>\n\u003cp>When you consider that we had a party of eight, the service was quite prompt. The food was a good entry point for those who were new to the cuisine. However, there was a glaring absence of more ambitious dishes, such as pigs’ feet, ham hocks, and chitterlings. The oxtails were only available on Fridays. The prices were excellent, and the portions large. I was a bit disappointed when I reached for my wine glass a few times only to find iced tea. I thought that a nice Sauvignon Blanc would have paired well with some of the fried dishes. But alas, alcohol is not served there. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With that said, the restaurant created a perfect backdrop for reconnecting with our friends. I would recommend Soul’s for a nice dinner experience with acquaintances, particularly if they are new to the cuisine. Above all, going to Soul’s was a reconnection to myself. The food brought me back to my roots. We have a saying in our family, “You would crawl fifty miles to get to soul food so good that it would make you want to slap your mama.” Well, I may not crawl fifty miles to eat there, but I would definitely crawl from the parking lot, and I would slap my mama’s hand if she tried to take my banana pudding. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu is varied with many great choices to choose from. There is always a daily special offered, and breakfast is served all day. According to manager Ms. Doris Limbrick, the food is prepared fresh every day. It is very healthy without a lot of salt or fats, which the public seems to associate with “soul food.”\u003c/p>\n\u003cp>There were 7-8 tables in use when we arrived at 5:45 pm. We ordered at about 5:50 pm and were served by 6:10 pm, which was great since we were very hungry. Entrees come with a choice of three side dishes. Side dish choices include: collard greens, red beans and rice, rice and gravy, mashed potatoes and gravy, macaroni and cheese, candied yams, coleslaw, potato salad, and french fries.\u003c/p>\n\u003cp>We ordered the following meals:\u003c/p>\n\u003cp>\u003cstrong>1) Oxtails in gravy with yams, greens, red beans and rice, and a cornbread muffin\u003c/strong>\u003cbr>\nThere were five oxtails, which were very tender and well seasoned with the meat just about falling off the bone. The oxtails were served in nice brown gravy. The yams were sweet without being sickly sweet, and tender without being mushy. The greens were tender and well seasoned, but could have been hotter, and the red beans and rice could use a touch more seasoning and more juice. The pink lemonade was cool, refreshing, and just the right balance of sweet and tart\u003c/p>\n\u003cp>\u003cstrong>2) Fried catfish with mashed potatoes and gravy, french fries, and coleslaw\u003c/strong>\u003cbr>\nThis dish was quite tasty. The catfish — two large filets and one medium filet — were fried lightly in cornmeal. They were crispy on the outside and flaky inside. There was not any excessive oil on the plate nor was there a greasy taste. We really enjoyed the gravy on the mashed potatoes, as it was well seasoned with just the right consistency. The french fries were hot and crispy and cut in a shoestring shape. The coleslaw was nicely seasoned and didn’t have too much mayonnaise.\u003c/p>\n\u003cp>\u003cstrong>3) Liver and grilled onions\u003c/strong>\u003cbr>\nThe liver — two large slices — was quite tender, not overly dry, and served with plenty of deliciously grilled onions. The liver was grilled and not fried. This meal was ordered with greens, mashed potatoes with gravy, and red beans and rice.\u003c/p>\n\u003cp>\u003cstrong>4) Fried chicken, french fries, and macaroni and cheese\u003c/strong>\u003cbr>\nThis was a child’s meal. It came with two drumsticks, two side dishes, and a drink, all for $7.00. The chicken was lightly fried, didn’t have a lot of batter, and was very crispy on the outside and juicy on the inside. This meal was ordered from the child’s menu, so it also included a drink (milk, juice, or soda). The macaroni and cheese was excellent. Just the right amount of cheese and not dried out.\u003c/p>\n\u003cp>For dessert we ordered the banana pudding and red velvet cake. The banana pudding was delicious! Just the right blend of sweetness, and it contained plenty of vanilla wafers. The red velvet cake was a disappointment — we found it to be dry and heavy. There was also not very much frosting on our piece of cake.\u003c/p>\n\u003cp>I have also had breakfast at Soul’s. They serve the standard breakfast, but grits are also on the menu, which is very nice. I don’t always want potatoes. No alcohol is served at the restaurant. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/william-berg.jpg\" alt=\"William Berg\" title=\"William Berg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> William\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Antique Dealer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Benicia\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memo’s Mexican Cuisine House of Pipian\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nSoul’s Restaurant, located deep in the heart of East Oakland, was an interesting experience for us. We got a little lost on the way in and wandered through some pretty tough neighborhoods until we landed at Soul’s. A bright, inviting spot compared to some in the area, it had well-lit parking with security, and we felt welcome as soon as we arrived. \u003c/p>\n\u003cp>Although it was only 30% full, everyone seemed to be in a good mood and enjoying themselves. We arrived at 8:00, so we missed the nightly special of smothered oxtail and mashed potatoes. I guess their dinner crowd hits a little earlier. Our waitress was very friendly and the staff checked in on us often. We were never lacking refills on drinks. \u003c/p>\n\u003cp>I had the rib-eye steak and fried shrimp combo with sides of coleslaw, red beans and rice and collard greens. The rib-eye was a good cut, cooked medium rare as I asked, but was over seasoned with seasoning salt. (Perhaps typical for soul-food, but as I was not expecting it, it was a bit much.) The greens were perfect, just enough vinegar. The coleslaw was good because it was not too sweet, and the red beans and rice were just fine. Dinner was served with moist, yet crunchy, and delicious cornbread muffins. My wife had an excellent fried chicken. \u003c/p>\n\u003cp>We did not have to wait too long for our entrees. The portions were generous, but I was very hungry and I cleaned up, or as Mom used to say, I was a “clean-plate clubber.” We could see why Soul’s Restaurant is a standard in the area for quality soul food with a home-cooking feel and a very friendly staff. Seems they were doing as much take-out business as they had people eating in. We would go back for the fried chicken and the great, simple sides. \u003c/p>\n\u003cp>One drawback for me was the lack of beer or wine, as I enjoy that with a hearty meal. The décor was clean, open, and bright with large posters of famous Americans, like Frederick Douglass, Martin Luther King, and Barack Obama.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/06/marie-president.jpg\" alt=\"Marie President\" title=\"Marie President\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Physician\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Flea Street Cafe\u003cbr>\n\u003cstrong>Reviewed Souls Restaurant:\u003c/strong> Saturday, February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n It was a homecoming. While exiting the 580 freeway, I realized that Soul’s Restaurant was not just close to my old neighborhood, but for all intents and purposes, it \u003cem>was\u003c/em> my old neighborhood! Feeling a bit surreal on the drive along Foothill Boulevard, it dawned on me that I hadn’t been in this area for thirty years. I don’t consider myself a soul food aficionado, but I have eaten a black-eyed pea or two in my day, and my standards are a bit high. However, I vowed to keep an open mind. \u003c/p>\n\u003cp>I invited friends from various backgrounds and culinary tastes for dinner that evening. We even had a few “virgins” that had never tried soul food. Upon our arrival to the restaurant, we were invited with warmth and enthusiasm. The place was big, bright, and airy. It became evident at once that the restaurant was connected to a church as I heard the occasional shout of “halleluiah” from the gospel music playing in the background. \u003c/p>\n\u003cp>The large menu had all the basics that you would expect for a soul food restaurant, namely, fried chicken, greens, fried catfish, etc. There were an overwhelming number of side dishes from which to choose. The food was good. However, soul food typically has strong flavors, and there were some dishes that I thought were a bit under seasoned. By far the best dishes were the fried catfish, yams, mac and cheese, and the banana pudding. Yum! \u003c/p>\n\u003cp>When you consider that we had a party of eight, the service was quite prompt. The food was a good entry point for those who were new to the cuisine. However, there was a glaring absence of more ambitious dishes, such as pigs’ feet, ham hocks, and chitterlings. The oxtails were only available on Fridays. The prices were excellent, and the portions large. I was a bit disappointed when I reached for my wine glass a few times only to find iced tea. I thought that a nice Sauvignon Blanc would have paired well with some of the fried dishes. But alas, alcohol is not served there. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With that said, the restaurant created a perfect backdrop for reconnecting with our friends. I would recommend Soul’s for a nice dinner experience with acquaintances, particularly if they are new to the cuisine. Above all, going to Soul’s was a reconnection to myself. The food brought me back to my roots. We have a saying in our family, “You would crawl fifty miles to get to soul food so good that it would make you want to slap your mama.” Well, I may not crawl fifty miles to eat there, but I would definitely crawl from the parking lot, and I would slap my mama’s hand if she tried to take my banana pudding. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Flea Street Cafe: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3560\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3589\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">full episode video\u003c/a> |\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp504iPod.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>http://www.youtube.com/v/UZs1UvICNQQ&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n3607 Alameda de las Plugas (at Avy Avenue)\u003cbr>\nMenlo Park, CA 94025\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-854-1226\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:fleastcafe@cooleatz.com\">fleastcafe@cooleatz.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cooleatz.com\">cooleatz.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Jesse Ziff Cool\u003cbr>\n\u003cstrong>Chef de Cuisine:\u003c/strong> Carlos Cañada\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Ursula Gallichotte\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sardines, fritto misto, gnocchi, short ribs, duck\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> Yes, \u003ca href=\"http://www.opentable.com/flea-street-cafe\">make reservation\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 weeks\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, during the week only\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=flea+street+cafe+menlo+park&sll=37.780755,-122.220154&sspn=0.151684,0.259209&ie=UTF8&hq=flea+street+cafe&hnear=Menlo+Park,+San+Mateo,+California&ll=37.43534,-122.201099&spn=0.076195,0.129604&z=13&iwloc=A\">Map\u003c/a>\u003cbr />\r\n3607 Alameda de las Plugas\u003cbr />\r\nMenlo Park, CA 94025\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 650-854-1226\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cooleatz.com\">cooleatz.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=3560\">\u003cstrong>Reviews\u003c/strong>\u003c/a> ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Flea Street Cafe: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3560\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3589\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3564\">full episode video\u003c/a> |\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp504iPod.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>http://www.youtube.com/v/UZs1UvICNQQ&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n3607 Alameda de las Plugas (at Avy Avenue)\u003cbr>\nMenlo Park, CA 94025\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-854-1226\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:fleastcafe@cooleatz.com\">fleastcafe@cooleatz.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cooleatz.com\">cooleatz.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Jesse Ziff Cool\u003cbr>\n\u003cstrong>Chef de Cuisine:\u003c/strong> Carlos Cañada\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Ursula Gallichotte\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sardines, fritto misto, gnocchi, short ribs, duck\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> Yes, \u003ca href=\"http://www.opentable.com/flea-street-cafe\">make reservation\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 weeks\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, during the week only\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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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>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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"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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"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": "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.",
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"soldout": {
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