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"content": "\u003cp>Check, Please! Bay Area’s fifth season episode 2 (#502) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pomelo\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3263\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3187\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>deedee’s\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3242\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3192\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Farina Focaccia & Cucina Italiana\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3257\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3163\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3275\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>http://www.youtube.com/v/eMepg94y9Wg&hl=en_US&fs=1&\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp502iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/leslie100x100.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wines of the Week: KQED Wine Club\u003c/strong>\u003cbr>\nOur guests enjoyed these two delicious offerings from the \u003cstrong>KQED Wine Club\u003c/strong>. \u003c/p>\n\u003cp>\u003cstrong>2006 A to Z Pinot Blanc, Oregon\u003c/strong>\u003cbr>\nThis winery’s tag line is “Aristocratic wines at democratic prices” and their affordable, juicy Pinot Gris is packed with sweet apricot and peach notes. Sip alongside spicy pumpkin curry. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2004 Les Hauts Lastour Coteaux du Quercy, France\u003c/strong>\u003cbr>\nThis complex blend of Merlot, Cabernet Franc and Tannat is aromatic and elegant but still broad-shouldered and bold. If you have a pork chop topped with mushrooms, grab a bottle of this beauty. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s fifth season episode 2 (#502) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pomelo\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3263\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3187\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>deedee’s\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3242\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3192\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Farina Focaccia & Cucina Italiana\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3257\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3163\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3275\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>http://www.youtube.com/v/eMepg94y9Wg&hl=en_US&fs=1&\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp502iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/leslie100x100.jpg\" alt=\"Leslie Sbrocco\" title=\"Leslie Sbrocco\" class=\"alignleft size-full wp-image-1022\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wines of the Week: KQED Wine Club\u003c/strong>\u003cbr>\nOur guests enjoyed these two delicious offerings from the \u003cstrong>KQED Wine Club\u003c/strong>. \u003c/p>\n\u003cp>\u003cstrong>2006 A to Z Pinot Blanc, Oregon\u003c/strong>\u003cbr>\nThis winery’s tag line is “Aristocratic wines at democratic prices” and their affordable, juicy Pinot Gris is packed with sweet apricot and peach notes. Sip alongside spicy pumpkin curry. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2004 Les Hauts Lastour Coteaux du Quercy, France\u003c/strong>\u003cbr>\nThis complex blend of Merlot, Cabernet Franc and Tannat is aromatic and elegant but still broad-shouldered and bold. If you have a pork chop topped with mushrooms, grab a bottle of this beauty. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pomelo [CLOSED]: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3187\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">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/cp502iPod.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/AgjGaX5RbRE&hl=en_US&fs=1&\u003c/p>\n\u003cp>[googlemaps https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pomelo+on+Church,+San+Francisco,+CA&sll=37.769426,-122.421169&sspn=0.040709,0.070124&ie=UTF8&hq=Pomelo+on+Church,&hnear=San+Francisco,+CA&cid=16484962517545148097&ll=37.761894,-122.421169&spn=0.047498,0.072956&z=13&iwloc=A&output=embed&w=425&h=350]\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Pomelo+on+Church,+San+Francisco,+CA&sll=37.769426,-122.421169&sspn=0.040709,0.070124&ie=UTF8&hq=Pomelo+on+Church,&hnear=San+Francisco,+CA&cid=16484962517545148097&ll=37.761894,-122.421169&spn=0.047498,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[googlemaps https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pomelo+on+judah,+San+Francisco,+CA&sll=37.74425,-122.426319&sspn=0.078051,0.140247&ie=UTF8&hq=Pomelo+on+judah,&hnear=San+Francisco,+CA&cid=12637194263326699191&ll=37.784011,-122.455502&spn=0.047484,0.072956&z=13&iwloc=A&output=embed&w=425&h=350]\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Pomelo+on+judah,+San+Francisco,+CA&sll=37.74425,-122.426319&sspn=0.078051,0.140247&ie=UTF8&hq=Pomelo+on+judah,&hnear=San+Francisco,+CA&cid=12637194263326699191&ll=37.784011,-122.455502&spn=0.047484,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Locations:\u003c/strong>\u003cbr>\n1793 Church Street (at 30th Street)\u003cbr>\nSan Francisco, CA 94131\u003c/p>\n\u003cp>92 Judah Street (at 6th Avenue)\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-285-2257 (Church Street)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-731-6175 (Judah Street)\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:pomelo@pomelosf.com\">pomelo@pomelosf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.pomelosf.com\">www.pomelosf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Rolf C. Backmann and Emmanuel Liotard-Vogt\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Rolf C. Backmann and Emmanuel Liotard-Vogt\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Global cuisine with a California touch\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lanzhou: fresh egg noodles stir-fried with ginger, scallion, and garlic served with peppered ahi tuna, seared rare and topped with a miso-sesame drizzle; Havana: Cuban-style fried rice with black beans, plantains, chipotle peppers, ginger, and cilantro, served with grilled steak, sautéed onions, and Cuban avocado salad; Altamira: three crispy white corn buns: one filled with egg, one filled with potato, tomato, queso fresco, one filled with beef mechada, black beans, fried plantain, and grated cheese, served with guasacaca, a Venezuelan spicy avocado salsa (served at brunch)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong> (Church Street)\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-2:30pm (brunch) 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-2:30pm (brunch); 5:30pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong> (Judah Street)\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (Saturday and Sunday), dinner (Church Street)\u003cbr>\n\u003cstrong>Meals Served:\u003c/strong> Lunch (Monday-Friday), dinner (Judah Street)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15-$25\u003cbr>\n\u003cstrong>Average Lunch/Brunch 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, for parties of six or more. Courtesy list for parties under six. (Church Street)\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No (Judah Street)\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> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (3-100 seats) (Church Street)\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats) (Judah Street)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes (Church Street)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No (Judah Street)\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 (Church Street)\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No (Judah Street)\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pomelo [CLOSED]: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3187\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">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/cp502iPod.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/AgjGaX5RbRE&hl=en_US&fs=1&\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pomelo+on+Church,+San+Francisco,+CA&sll=37.769426,-122.421169&sspn=0.040709,0.070124&ie=UTF8&hq=Pomelo+on+Church,&hnear=San+Francisco,+CA&cid=16484962517545148097&ll=37.761894,-122.421169&spn=0.047498,0.072956&z=13&iwloc=A&output=embed&w=425&h=350'\n title='https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pomelo+on+Church,+San+Francisco,+CA&sll=37.769426,-122.421169&sspn=0.040709,0.070124&ie=UTF8&hq=Pomelo+on+Church,&hnear=San+Francisco,+CA&cid=16484962517545148097&ll=37.761894,-122.421169&spn=0.047498,0.072956&z=13&iwloc=A&output=embed&w=425&h=350'\n width='425'\n height='350'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Pomelo+on+Church,+San+Francisco,+CA&sll=37.769426,-122.421169&sspn=0.040709,0.070124&ie=UTF8&hq=Pomelo+on+Church,&hnear=San+Francisco,+CA&cid=16484962517545148097&ll=37.761894,-122.421169&spn=0.047498,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pomelo+on+judah,+San+Francisco,+CA&sll=37.74425,-122.426319&sspn=0.078051,0.140247&ie=UTF8&hq=Pomelo+on+judah,&hnear=San+Francisco,+CA&cid=12637194263326699191&ll=37.784011,-122.455502&spn=0.047484,0.072956&z=13&iwloc=A&output=embed&w=425&h=350'\n title='https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pomelo+on+judah,+San+Francisco,+CA&sll=37.74425,-122.426319&sspn=0.078051,0.140247&ie=UTF8&hq=Pomelo+on+judah,&hnear=San+Francisco,+CA&cid=12637194263326699191&ll=37.784011,-122.455502&spn=0.047484,0.072956&z=13&iwloc=A&output=embed&w=425&h=350'\n width='425'\n height='350'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Pomelo+on+judah,+San+Francisco,+CA&sll=37.74425,-122.426319&sspn=0.078051,0.140247&ie=UTF8&hq=Pomelo+on+judah,&hnear=San+Francisco,+CA&cid=12637194263326699191&ll=37.784011,-122.455502&spn=0.047484,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Locations:\u003c/strong>\u003cbr>\n1793 Church Street (at 30th Street)\u003cbr>\nSan Francisco, CA 94131\u003c/p>\n\u003cp>92 Judah Street (at 6th Avenue)\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-285-2257 (Church Street)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-731-6175 (Judah Street)\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:pomelo@pomelosf.com\">pomelo@pomelosf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.pomelosf.com\">www.pomelosf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Rolf C. Backmann and Emmanuel Liotard-Vogt\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Rolf C. Backmann and Emmanuel Liotard-Vogt\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Global cuisine with a California touch\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lanzhou: fresh egg noodles stir-fried with ginger, scallion, and garlic served with peppered ahi tuna, seared rare and topped with a miso-sesame drizzle; Havana: Cuban-style fried rice with black beans, plantains, chipotle peppers, ginger, and cilantro, served with grilled steak, sautéed onions, and Cuban avocado salad; Altamira: three crispy white corn buns: one filled with egg, one filled with potato, tomato, queso fresco, one filled with beef mechada, black beans, fried plantain, and grated cheese, served with guasacaca, a Venezuelan spicy avocado salsa (served at brunch)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong> (Church Street)\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-2:30pm (brunch) 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-2:30pm (brunch); 5:30pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong> (Judah Street)\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (Saturday and Sunday), dinner (Church Street)\u003cbr>\n\u003cstrong>Meals Served:\u003c/strong> Lunch (Monday-Friday), dinner (Judah Street)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15-$25\u003cbr>\n\u003cstrong>Average Lunch/Brunch 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, for parties of six or more. Courtesy list for parties under six. (Church Street)\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No (Judah Street)\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> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (3-100 seats) (Church Street)\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats) (Judah Street)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes (Church Street)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No (Judah Street)\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 (Church Street)\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No (Judah Street)\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>deedee’s: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3192\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">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/cp502iPod.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/dNax3IwY6uA&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=deedee's+Food,+Santa+Clara,+CA&sll=37.761758,-122.432156&sspn=0.081426,0.140247&ie=UTF8&hq=deedee's+Food,&hnear=Santa+Clara,+CA&cid=6225601696073080612&ll=37.354467,-121.938457&spn=0.023879,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=deedee's+Food,+Santa+Clara,+CA&sll=37.761758,-122.432156&sspn=0.081426,0.140247&ie=UTF8&hq=deedee's+Food,&hnear=Santa+Clara,+CA&cid=6225601696073080612&ll=37.354467,-121.938457&spn=0.023879,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n341 Lafayette Street, Suite 101 (at Poplar Street)\u003cbr>\nSanta Clara, CA 95050\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 408-261-0568\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:mydeedees@yahoo.com\">mydeedees@yahoo.com\u003c/a>\u003cbr>\nWebsite: \u003ca href=\"http://www.mydeedees.com\">www.mydeedees.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Daksha Desai\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Karamjit Kaur\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Home-Style Ayurvedic Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chaat and regional buffets on weekends\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (fully vegetarian restaurant)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> n/a\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-3:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-3:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-8:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-8:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-8:30pm\u003cbr>\n\u003cstrong> Saturday:\u003c/strong> 11:30am-8:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-8:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\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> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=deedee%27s+Food,+Santa+Clara,+CA&sll=37.74425,-122.426405&sspn=0.039501,0.06506&ie=UTF8&hq=deedee%27s+Food,&hnear=Santa+Clara,+CA&ll=37.34703,-121.940689&spn=0.038006,0.06506&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\r\n341 Lafayette Street, Suite 101 (Poplar St)\u003cbr>\r\nSanta Clara, CA 95050\u003cbr>\r\n\u003cstrong>Phone:\u003c/strong> 408-261-0568\u003cbr>\r\nWebsite: \u003ca href=\"http://www.mydeedees.com\">www.mydeedees.com\u003c/a>\u003cbr>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=3192\">\u003cstrong>Reviews\u003c/strong>\u003c/a> ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>deedee’s: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3192\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">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/cp502iPod.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/dNax3IwY6uA&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=deedee's+Food,+Santa+Clara,+CA&sll=37.761758,-122.432156&sspn=0.081426,0.140247&ie=UTF8&hq=deedee's+Food,&hnear=Santa+Clara,+CA&cid=6225601696073080612&ll=37.354467,-121.938457&spn=0.023879,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=deedee's+Food,+Santa+Clara,+CA&sll=37.761758,-122.432156&sspn=0.081426,0.140247&ie=UTF8&hq=deedee's+Food,&hnear=Santa+Clara,+CA&cid=6225601696073080612&ll=37.354467,-121.938457&spn=0.023879,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n341 Lafayette Street, Suite 101 (at Poplar Street)\u003cbr>\nSanta Clara, CA 95050\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 408-261-0568\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:mydeedees@yahoo.com\">mydeedees@yahoo.com\u003c/a>\u003cbr>\nWebsite: \u003ca href=\"http://www.mydeedees.com\">www.mydeedees.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Daksha Desai\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Karamjit Kaur\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Home-Style Ayurvedic Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chaat and regional buffets on weekends\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (fully vegetarian restaurant)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> n/a\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-3:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-3:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-8:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-8:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-8:30pm\u003cbr>\n\u003cstrong> Saturday:\u003c/strong> 11:30am-8:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-8:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\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> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Farina Focaccia & Cucina Italiana: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3163\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3275\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">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/cp502iPod.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/hbZ42o-gae8&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=farina+san+francisco,+CA&sll=37.34546,-121.940689&sspn=0.039235,0.070124&ie=UTF8&hq=farina&hnear=San+Francisco,+CA&cid=1903932711852871588&ll=37.772479,-122.420139&spn=0.023746,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=farina+san+francisco,+CA&sll=37.34546,-121.940689&sspn=0.039235,0.070124&ie=UTF8&hq=farina&hnear=San+Francisco,+CA&cid=1903932711852871588&ll=37.772479,-122.420139&spn=0.023746,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n3560 18th Street (between Valencia and Guerrero Street)\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot, valet on Fridays and Saturdays\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-565-0360\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:farina@farinafoods.com\">farina@farinafoods.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.farina-foods.com\">www.farina-foods.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Founders:\u003c/strong> Luca Minna, Laura Garrone, Monica Viarengo, Brett Terpeluk\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Paola Laboa\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Mandilli al Pesto, Focaccia di Recco, Taglierini all’Albese con Tartufo Bianco, Pansotti al Sugo di Noci, Filetto di Fassone al Barolo, Dentice alla Ligure, Latte Dolce Fritto, Semifreddo all’Amaretto\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> $25 for first two bottles, $35 for the third bottle on. Corkage waved for every bottle bought from restaurant.\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 9:00am-3:00pm (brunch), 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast (Sunday), brunch (Sunday), dinner, prix fixe\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Available for parties and groups of 12+ or for private parties and special dinners\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> $60+\u003cbr>\n\u003cstrong>Average Breakfast/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> One week for Friday and Saturday nights\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\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=\"\">Map\u003c/a>\u003cbr>\r\n3560 18th St (Guerrero St)\u003cbr>\r\nSan Francisco, CA 94110\u003cbr>\r\n\u003cstrong>Phone:\u003c/strong> 415-565-0360\u003cbr>\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.farina-foods.com\">www.farina-foods.com\u003c/a>\u003cbr>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=3163\">\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 (difficult), paid lot, valet on Fridays and Saturdays\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-565-0360\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:farina@farinafoods.com\">farina@farinafoods.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.farina-foods.com\">www.farina-foods.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Founders:\u003c/strong> Luca Minna, Laura Garrone, Monica Viarengo, Brett Terpeluk\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Paola Laboa\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Mandilli al Pesto, Focaccia di Recco, Taglierini all’Albese con Tartufo Bianco, Pansotti al Sugo di Noci, Filetto di Fassone al Barolo, Dentice alla Ligure, Latte Dolce Fritto, Semifreddo all’Amaretto\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> $25 for first two bottles, $35 for the third bottle on. Corkage waved for every bottle bought from restaurant.\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 9:00am-3:00pm (brunch), 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast (Sunday), brunch (Sunday), dinner, prix fixe\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Available for parties and groups of 12+ or for private parties and special dinners\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> $60+\u003cbr>\n\u003cstrong>Average Breakfast/Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> One week for Friday and Saturday nights\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\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>deedee’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3242\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">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/cp502iPod.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/raji-vattyam.jpg\" alt=\"Raji Vattyam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raji\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stay-At-Home New Mom\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> deedee’s\u003cbr>\n\u003cstrong>Reviewed deedee’s:\u003c/strong> Sunday, February 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\ndeedee’s is a welcoming neighborhood restaurant serving food from the northwestern part of India. This restaurant is in a residential neighborhood in Santa Clara, close to the Santa Clara University campus. They have a great buffet with quite a wide variety. The buffet is available all day on weekends and on weekdays for lunch. The food is prepared fresh every day and is not doused in fat/oil like in other Indian restaurants. The décor is a mish-mash of a few Indian paintings, chachkis, and an altar. There is also a cooler with some sodas, water, and such. This place definitely does not score points for the décor. This is the place you want to go to if you want some delicious food served with a smile. We have always had great service and equally great quality food. \u003c/p>\n\u003cp>The day we visited to review this restaurant for the \u003cem>Check, Please! Bay Area\u003c/em> show, they had some roses and fancy tablecloths on each table for Valentine’s Day. We had to remove the tablecloth to keep our one-year-old from pulling it off the table. The buffet featured food from the Indian state of Maharashtra. Though there were some appetizers already in the buffet, the lady from the kitchen came out and said she was making a fresh batch of bhelpuri to replace the one in the buffet that had gotten soggy. Bhelpuri is a puffed rice dish with potatoes served with a green coriander chutney and a tangy date and tamarind sauce. It is a type of chaat, or small plates of savory snacks, that are very popular in Maharashtra. The bhelpuri was very tasty with the right amount of crunch and sour/sweetness to it. The panipuris were also equally appetizing.\u003c/p>\n\u003cp>When I thought that we should now move on to tasting the main courses, a fresh batch of aloo tikki was brought out. I am normally not much of a tikki fan but, my, these were some amazing tikkis, just fried to perfection. They were crisp on the outside and fluffy and light with the potato goodness on the inside. Moving on to the main course and sides, the food was just amazing. Very authentic and well prepared. I particularly enjoyed the mutter paneer dish and the undhiyu (gujarati dish). The paneer was fresh and the dish was not overly creamy or oily like in most other places. Undhiyu can be described as a mixed vegetable stew with dumplings. The seasonings were all done to perfection. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The food here is never so spicy-hot that the other flavors get hidden. One can taste the symphony of various flavors in each dish. The puris, rice, and freshly made rotis smeared with ghee were all perfect vessels with which to enjoy all the offered sides. The kadhi (spicy and warm buttermilk soup) was perfect when mixed with rice. When I thought I couldn’t eat any more, my husband reminded me that I needed to pace myself to eat the dessert. \u003c/p>\n\u003cp>The shrikhand was sinfully creamy and yummy. I could pass on ice cream for this one dish! Even my one-year-old liked this sweet thick yogurt dessert. Shrikhand can be eaten as a side along with puris, but I prefer eating it as a dessert. Puranpoli (rotis stuffed with sweetened lentils) is another dish specific to this region, and it was another big hit. We were surprised to learn that falooda was served free on account of it being Valentine’s Day. Falooda is an interesting twist on ice cream. It is a scoop of vanilla ice cream served in a tall milkshake glass with noodles, rosewater essence, spices, and some interesting looking seeds. These seeds that look like caviar are basil seeds, and they burst in your mouth. \u003c/p>\n\u003cp>I would recommend this place to all of my friends and family, and to any one of you who want to try some true, authentic, home-style Indian cuisine. The food tastes like it was made at home and tastes as if someone’s mother has cooked it with a lot of love. In this case someone’s deedee (in Hindi it means “elder sister”) has cooked it with care. Final verdict: Great food at a great price in very homey and not fussy surroundings.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/ray-quirolgico.jpg\" alt=\"Ray Quirolgico\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Higher Education Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pomelo\u003cbr>\n\u003cstrong>Reviewed deedee’s:\u003c/strong> Wednesday, February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\ndeedee’s is probably as close to the edge of the \u003cem>Check, Please! Bay Area\u003c/em> driving radius as you can get for this San Franciscan! My coworker and I drove down to Santa Clara one misty evening after work, and by the time we got there (and turned around once — it’s not an adventure until you have to make a U-turn, right?), we had definitely worked up our appetites. We were surprised that the dinner service was focused on the buffet, and I was happily surprised that everything was suitable for a vegetarian. The place was practically empty — the family was leisurely cleaning and preparing for other customers — and aside from my party of two, there was only one other couple, and a woman who seemed to be a regular (she even conversed with the namesake, deedee, who was sorting through paperwork on one of the dining tables). We could have asked to order additional items from the menu, but we were so hungry, that the appeal of an all-you-can-gorge buffet was too good to pass up. My friend and I both enjoy Indian cuisine, so we wasted no time in helping ourselves to a big silver plate and loading up for Round 1.\n\u003cp>For a dinner buffet service, the service was quite attentive. By the time we got back to our seats, glasses of water and a plate of roti (flatbread) had already been set out for us to add to the bounty on our large plates. We even got frequent water refills, and when the puri (fried flatbread) was added to the buffet line, we were served generous helpings first. I was happy to have two or three helpings of the basmati rice (perfectly steamed), vegetable Bbryani (vegetable rice), palak paneer (spinach), mutter paneer (peas and cheese), chana masala (chickpeas), vegetable fafrazi (vegetables in a tomato sauce), kheer (rice pudding), and gulab jamun (fried dough in sweet syrup).\u003c/p>\n\u003cp>The heat from the food came as a surprise. In the middle of our dinner conversation amid lots of laughter (the owners must have thought we were strange), I felt beads of sweat spontaneously erupt on my brow and on my temples. Normally, I would expect that as a sign from good Indian food that all the combinations of spices and flavors and sauces were suitably complex to deliver full flavor without being simply tongue-burning capsaicin. Unfortunately, I found most of the dishes to be rather flat in flavor, with the dominant taste being just salt. Perhaps because the food was on a buffet line, it had become overcooked and reduced to simple saltiness. That was a shame because the mutter paneer (one of my usual favorites), was an overcooked, dark, olive green-grey pea soup with no discernible cheese. Similarly, the palak paneer was almost a creamed spinach soup, and lacked some of the texture I would usually want to accompany my rice or other food. The vegetable rice was also beautifully saffron colored, but overcooked and mushy in texture. The vegetable jafrazi had a great combination of different vegetables that held their textures, but also got a bit lost in salty curry. \u003c/p>\n\u003cp>Some of the standouts from the dinner were probably the side dishes: the basmati rice was cooked beautifully; the puri was a delicious fried dough (it’s hard to go wrong in any culture’s cuisine with fried dough) that was flaky and crisp on the outside and steamy hot and puffy on the inside; and the gulab jamun was an excellent end to the meal (more fried dough, this time as golden brown balls that were wonderfully sauced with a sweet syrup that smelled of rosewater and tasted a bit of honey). I wish that combination of texture, aroma, and flavor had been more consistently present in all of the dishes.\u003c/p>\n\u003cp>Overall, my friend and I both thought we got a lot of food for the price, but that, considering the distance we traveled to/from San Francisco, there are too many other equally good (or bad) Indian restaurants that are more accessible for us, so we probably would not make the trip again with the sole purpose of going to deedee’s. If it had been mind-blowingly good, we might consider it, but it was just average or, perhaps more accurately, unremarkable. If deedee’s was a more “local” option, I might head back there more often to sample other menu items, for take-out food, or to load up on a very affordable buffet meal. \u003c/p>\n\u003cp>I want to add that because I work for a university, I noticed (on the take-out menu) that one acceptable form of payment at deedee’s is the Santa Clara University meal plan (or some form of it). Because the university is literally a block or two away, I think this is an attractive feature for the students, faculty, and staff who work nearby. I also think it’s a nice testament to the kind of partnerships that colleges and universities can have with local businesses (especially family-owned and operated) that appeal, not just to a global palate, but also to a consumer culture for food on demand, and it is a nice example of campus-community collaboration that should be supported and emulated.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/serdar-yeralan.jpg\" alt=\"Serdar Yeralan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Serdar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Engineering Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farina Focaccia & Cucina Italiana\u003cbr>\n\u003cstrong>Reviewed deedee’s:\u003c/strong> Saturday, February 6, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe were quite excited about trying an all-vegetarian Indian restaurant in an area of the Bay that we have not been too. It took us about one hour to reach to our destination. As we approached the restaurant, we realized that what was projected by the web site was a bit out of touch with the reality of this little hole-in-the wall place. When we walked in, the kitschy atmosphere immediately slapped us in the face by the way of bright fluorescent ceiling lights, many Indian statuettes, and colorful paintings of destinations in India. We also observed a highly disorganized restaurant layout where kitchen utensils, bags of rice, and other ingredients were piled on tables, corners, and hallways. \u003c/p>\n\u003cp>The gentleman who greeted us seemed to be multitasking during our stay. He finally got to us and indicated that we could pick any table, one of which had to be cleared off of bags of rice for us to take a seat. Once we sat down, he told us that we could proceed to the buffet, which presented a very small selection of dishes — no more than sixteen choices including side dishes, and various breads and sauces. \u003c/p>\n\u003cp>There was a stack of stainless steel serving plates with compartments, which immediately reminded me of my boot camp in the Turkish military. The serving glasses were also made of stainless steel and stacked up high. We picked up some utensils and gathered a few dishes from the buffet. I had no idea what I was eating because the descriptions were not displayed near the trays. Upon tasting the food, I got the feeling the meals were prepared as close to the authentic recipes as possible; they were tasty and not Americanized at all. Spices were vivid, textures were loose, and ingredients were distinct. At the same, I just wished I knew what they were called. \u003c/p>\n\u003cp>One thing that bothered me were the stains on the tablecloth, left from previous patrons, right where I set my stainless steel plate. The clientele were all Indian families, and they totally seemed to be having a great time. I could tell that if you were familiar with the food, this would be the place to have as close to a home-cooked meal as you can get. The multi-tasking gentleman came over and served us some naan with his fingers, not the most sanitary way of serving, but it seemed to fit the atmosphere somehow; very casual.\u003c/p>\n\u003cp>As we got up to pay our bill at the cash register, I finally noticed a few signs on the top of the buffet island that said, “Gujarti Weekend,” and had handwritten names of the dishes we just consumed. Overall, we found the experience to be interesting, and the food to be tasty. The choices were limited, a welcoming ambiance was lacking, but it was cheap and local. Plus where else can you watch an Indian movie in dialect as you get served naan with fingers?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would not necessarily recommend this restaurant to my friends, as I believe much better Indian is available from almost all corners of the Bay Area. I do have to admit that the taste of food was, most likely, as authentic as you can get in terms of the regional cuisine. Many families seemed to be enjoying themselves and the food. We just could not enjoy it as much.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>deedee’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3242\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">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/cp502iPod.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/raji-vattyam.jpg\" alt=\"Raji Vattyam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raji\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stay-At-Home New Mom\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> deedee’s\u003cbr>\n\u003cstrong>Reviewed deedee’s:\u003c/strong> Sunday, February 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\ndeedee’s is a welcoming neighborhood restaurant serving food from the northwestern part of India. This restaurant is in a residential neighborhood in Santa Clara, close to the Santa Clara University campus. They have a great buffet with quite a wide variety. The buffet is available all day on weekends and on weekdays for lunch. The food is prepared fresh every day and is not doused in fat/oil like in other Indian restaurants. The décor is a mish-mash of a few Indian paintings, chachkis, and an altar. There is also a cooler with some sodas, water, and such. This place definitely does not score points for the décor. This is the place you want to go to if you want some delicious food served with a smile. We have always had great service and equally great quality food. \u003c/p>\n\u003cp>The day we visited to review this restaurant for the \u003cem>Check, Please! Bay Area\u003c/em> show, they had some roses and fancy tablecloths on each table for Valentine’s Day. We had to remove the tablecloth to keep our one-year-old from pulling it off the table. The buffet featured food from the Indian state of Maharashtra. Though there were some appetizers already in the buffet, the lady from the kitchen came out and said she was making a fresh batch of bhelpuri to replace the one in the buffet that had gotten soggy. Bhelpuri is a puffed rice dish with potatoes served with a green coriander chutney and a tangy date and tamarind sauce. It is a type of chaat, or small plates of savory snacks, that are very popular in Maharashtra. The bhelpuri was very tasty with the right amount of crunch and sour/sweetness to it. The panipuris were also equally appetizing.\u003c/p>\n\u003cp>When I thought that we should now move on to tasting the main courses, a fresh batch of aloo tikki was brought out. I am normally not much of a tikki fan but, my, these were some amazing tikkis, just fried to perfection. They were crisp on the outside and fluffy and light with the potato goodness on the inside. Moving on to the main course and sides, the food was just amazing. Very authentic and well prepared. I particularly enjoyed the mutter paneer dish and the undhiyu (gujarati dish). The paneer was fresh and the dish was not overly creamy or oily like in most other places. Undhiyu can be described as a mixed vegetable stew with dumplings. The seasonings were all done to perfection. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The food here is never so spicy-hot that the other flavors get hidden. One can taste the symphony of various flavors in each dish. The puris, rice, and freshly made rotis smeared with ghee were all perfect vessels with which to enjoy all the offered sides. The kadhi (spicy and warm buttermilk soup) was perfect when mixed with rice. When I thought I couldn’t eat any more, my husband reminded me that I needed to pace myself to eat the dessert. \u003c/p>\n\u003cp>The shrikhand was sinfully creamy and yummy. I could pass on ice cream for this one dish! Even my one-year-old liked this sweet thick yogurt dessert. Shrikhand can be eaten as a side along with puris, but I prefer eating it as a dessert. Puranpoli (rotis stuffed with sweetened lentils) is another dish specific to this region, and it was another big hit. We were surprised to learn that falooda was served free on account of it being Valentine’s Day. Falooda is an interesting twist on ice cream. It is a scoop of vanilla ice cream served in a tall milkshake glass with noodles, rosewater essence, spices, and some interesting looking seeds. These seeds that look like caviar are basil seeds, and they burst in your mouth. \u003c/p>\n\u003cp>I would recommend this place to all of my friends and family, and to any one of you who want to try some true, authentic, home-style Indian cuisine. The food tastes like it was made at home and tastes as if someone’s mother has cooked it with a lot of love. In this case someone’s deedee (in Hindi it means “elder sister”) has cooked it with care. Final verdict: Great food at a great price in very homey and not fussy surroundings.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/ray-quirolgico.jpg\" alt=\"Ray Quirolgico\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Higher Education Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pomelo\u003cbr>\n\u003cstrong>Reviewed deedee’s:\u003c/strong> Wednesday, February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\ndeedee’s is probably as close to the edge of the \u003cem>Check, Please! Bay Area\u003c/em> driving radius as you can get for this San Franciscan! My coworker and I drove down to Santa Clara one misty evening after work, and by the time we got there (and turned around once — it’s not an adventure until you have to make a U-turn, right?), we had definitely worked up our appetites. We were surprised that the dinner service was focused on the buffet, and I was happily surprised that everything was suitable for a vegetarian. The place was practically empty — the family was leisurely cleaning and preparing for other customers — and aside from my party of two, there was only one other couple, and a woman who seemed to be a regular (she even conversed with the namesake, deedee, who was sorting through paperwork on one of the dining tables). We could have asked to order additional items from the menu, but we were so hungry, that the appeal of an all-you-can-gorge buffet was too good to pass up. My friend and I both enjoy Indian cuisine, so we wasted no time in helping ourselves to a big silver plate and loading up for Round 1.\n\u003cp>For a dinner buffet service, the service was quite attentive. By the time we got back to our seats, glasses of water and a plate of roti (flatbread) had already been set out for us to add to the bounty on our large plates. We even got frequent water refills, and when the puri (fried flatbread) was added to the buffet line, we were served generous helpings first. I was happy to have two or three helpings of the basmati rice (perfectly steamed), vegetable Bbryani (vegetable rice), palak paneer (spinach), mutter paneer (peas and cheese), chana masala (chickpeas), vegetable fafrazi (vegetables in a tomato sauce), kheer (rice pudding), and gulab jamun (fried dough in sweet syrup).\u003c/p>\n\u003cp>The heat from the food came as a surprise. In the middle of our dinner conversation amid lots of laughter (the owners must have thought we were strange), I felt beads of sweat spontaneously erupt on my brow and on my temples. Normally, I would expect that as a sign from good Indian food that all the combinations of spices and flavors and sauces were suitably complex to deliver full flavor without being simply tongue-burning capsaicin. Unfortunately, I found most of the dishes to be rather flat in flavor, with the dominant taste being just salt. Perhaps because the food was on a buffet line, it had become overcooked and reduced to simple saltiness. That was a shame because the mutter paneer (one of my usual favorites), was an overcooked, dark, olive green-grey pea soup with no discernible cheese. Similarly, the palak paneer was almost a creamed spinach soup, and lacked some of the texture I would usually want to accompany my rice or other food. The vegetable rice was also beautifully saffron colored, but overcooked and mushy in texture. The vegetable jafrazi had a great combination of different vegetables that held their textures, but also got a bit lost in salty curry. \u003c/p>\n\u003cp>Some of the standouts from the dinner were probably the side dishes: the basmati rice was cooked beautifully; the puri was a delicious fried dough (it’s hard to go wrong in any culture’s cuisine with fried dough) that was flaky and crisp on the outside and steamy hot and puffy on the inside; and the gulab jamun was an excellent end to the meal (more fried dough, this time as golden brown balls that were wonderfully sauced with a sweet syrup that smelled of rosewater and tasted a bit of honey). I wish that combination of texture, aroma, and flavor had been more consistently present in all of the dishes.\u003c/p>\n\u003cp>Overall, my friend and I both thought we got a lot of food for the price, but that, considering the distance we traveled to/from San Francisco, there are too many other equally good (or bad) Indian restaurants that are more accessible for us, so we probably would not make the trip again with the sole purpose of going to deedee’s. If it had been mind-blowingly good, we might consider it, but it was just average or, perhaps more accurately, unremarkable. If deedee’s was a more “local” option, I might head back there more often to sample other menu items, for take-out food, or to load up on a very affordable buffet meal. \u003c/p>\n\u003cp>I want to add that because I work for a university, I noticed (on the take-out menu) that one acceptable form of payment at deedee’s is the Santa Clara University meal plan (or some form of it). Because the university is literally a block or two away, I think this is an attractive feature for the students, faculty, and staff who work nearby. I also think it’s a nice testament to the kind of partnerships that colleges and universities can have with local businesses (especially family-owned and operated) that appeal, not just to a global palate, but also to a consumer culture for food on demand, and it is a nice example of campus-community collaboration that should be supported and emulated.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/serdar-yeralan.jpg\" alt=\"Serdar Yeralan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Serdar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Engineering Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farina Focaccia & Cucina Italiana\u003cbr>\n\u003cstrong>Reviewed deedee’s:\u003c/strong> Saturday, February 6, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe were quite excited about trying an all-vegetarian Indian restaurant in an area of the Bay that we have not been too. It took us about one hour to reach to our destination. As we approached the restaurant, we realized that what was projected by the web site was a bit out of touch with the reality of this little hole-in-the wall place. When we walked in, the kitschy atmosphere immediately slapped us in the face by the way of bright fluorescent ceiling lights, many Indian statuettes, and colorful paintings of destinations in India. We also observed a highly disorganized restaurant layout where kitchen utensils, bags of rice, and other ingredients were piled on tables, corners, and hallways. \u003c/p>\n\u003cp>The gentleman who greeted us seemed to be multitasking during our stay. He finally got to us and indicated that we could pick any table, one of which had to be cleared off of bags of rice for us to take a seat. Once we sat down, he told us that we could proceed to the buffet, which presented a very small selection of dishes — no more than sixteen choices including side dishes, and various breads and sauces. \u003c/p>\n\u003cp>There was a stack of stainless steel serving plates with compartments, which immediately reminded me of my boot camp in the Turkish military. The serving glasses were also made of stainless steel and stacked up high. We picked up some utensils and gathered a few dishes from the buffet. I had no idea what I was eating because the descriptions were not displayed near the trays. Upon tasting the food, I got the feeling the meals were prepared as close to the authentic recipes as possible; they were tasty and not Americanized at all. Spices were vivid, textures were loose, and ingredients were distinct. At the same, I just wished I knew what they were called. \u003c/p>\n\u003cp>One thing that bothered me were the stains on the tablecloth, left from previous patrons, right where I set my stainless steel plate. The clientele were all Indian families, and they totally seemed to be having a great time. I could tell that if you were familiar with the food, this would be the place to have as close to a home-cooked meal as you can get. The multi-tasking gentleman came over and served us some naan with his fingers, not the most sanitary way of serving, but it seemed to fit the atmosphere somehow; very casual.\u003c/p>\n\u003cp>As we got up to pay our bill at the cash register, I finally noticed a few signs on the top of the buffet island that said, “Gujarti Weekend,” and had handwritten names of the dishes we just consumed. Overall, we found the experience to be interesting, and the food to be tasty. The choices were limited, a welcoming ambiance was lacking, but it was cheap and local. Plus where else can you watch an Indian movie in dialect as you get served naan with fingers?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would not necessarily recommend this restaurant to my friends, as I believe much better Indian is available from almost all corners of the Bay Area. I do have to admit that the taste of food was, most likely, as authentic as you can get in terms of the regional cuisine. Many families seemed to be enjoying themselves and the food. We just could not enjoy it as much.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pomelo: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3263\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">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/cp502iPod.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/ray-quirolgico.jpg\" alt=\"Ray Quirolgico\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Higher Education Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pomelo\u003cbr>\n\u003cstrong>Reviewed Pomelo:\u003c/strong> Monday, February 8, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It was a chilly, dark, and misty night at the edge of Noe Valley, so after my yoga class, it was time for the usual gathering of friends at Pomelo. Perhaps the light drizzle put me in the mood for comfort food, but more likely it was the smell of citrus floating above garlic that greeted me when we arrived and the promise of a big bowl of steaming hot nourishment that got my appetite going.\u003c/p>\n\u003cp>The atmosphere at Pomelo is sensual. There are dim lights, original art and photographs hang on the wall, and even the soap in the bathroom has a sweet, citrus, pungent floral scent. Fresh flowers and lit candles are on every table, and the glow of the single dining room has a warm aura of ochre. Luckily, on the night I went, I was joined by four friends who were comfortable with sharing tastes of what food a vegetarian could have. The usual crowd had perhaps decided to stay home or had ordered food to go, so we were seated right away. When the restaurant is full, I have waited outside for a while, but it’s always been worth it. Also, when the place is crowded, it can feel a bit overwhelming, like the conversation volume gets trapped and amplified. Maybe one or two tables should be removed to allow for more space between tables. But this night was very comfortable — comfortable enough for our table to stay until closing. (For a good amount of time, we felt like we were at a private event because we were the only ones there). Parking in the neighborhood can be tough: all street parking in a mostly residential area, so we are always prepared to walk a block or two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I ordered the Gilroy and the Koh Samui: familiar, and always hearty and filling. The menu changes seasonally (two or three times a season, I think), and that night we were told that the menu was changing just three days later. It’s always a bit of fun to read the menu at Pomelo, because everything is named after a place, so your meal becomes a globetrotting series of destinations.\u003c/p>\n\u003cp>The appetizers (the salads and other starters I tasted from friends’ plates, as well as my own baby bok choy dish) were very generously portioned. I don’t remember a Gilroy plate ever having so much baby bok choy before, but I hungrily devoured it all. The food at Pomelo is always layered with flavor and is perfectly cooked. The baby bok choy was a bright vibrant green (even in the dim light), and not overcooked to a wilted dark gray mass. The leaves were just wilted, and the stems were translucent but still had enough crispness to them to bite through. The flavors of the Gilroy dish are simple and designed to heighten the sensation of eating fresh and healthy vegetables. There is olive oil and barely-sautéed garlic with a splash of acidic citrus, and some heat from the pepper flakes. Two orders of this might be a whole meal, but one order of it and a side order of rice could make me happy on most days. After the garlic of the South Bay, it was on to my main dish from Thailand.\u003c/p>\n\u003cp>Southern Thai food is usually very spicy, and the Koh Samui dish is delightfully so. But just as its list of ingredients might suggest, this dish is also packed with a playful balance of flavors. You don’t just taste heat from the spiciness. In fact, the heat creeps up on you and joins the creaminess of the coconut curry sauce, the jasmine rice, the splash of citrus from the wedge of lime squeezed on top, and the fresh herb tang of kaffir lime leaves and fresh cilantro (which I pull apart and shower over the big, generous bowl of food). Not only are those flavors layered to make the dish complex and rich, but the textures are also nicely blended: the rice soaks up the sauce to create a hearty consistency, almost like a savory pudding; the cubes of tofu are both soft and firm, mirroring the texture of the straw mushrooms; the squash is nutty and tender; the long beans are crisply sautéed to add some crunch; and the sections of Thai eggplant add some color and chunkiness to the dish, so that it’s not all just one big bowl of arroz-con-something. As generous as the serving size is (and a deal at $11.50, especially if you eat meat and get it with the cubes of chicken), I devoured the whole thing and definitely felt warmly braced enough against the chilly mist outside to go home. \u003c/p>\n\u003cp>Overall, the amount of good eating (in flavor, texture, portion size, color, aroma) that I got for $22 (that’s with tax and a generous tip) was excellent. And it’s no wonder why I keep going back, new menu items or not.\u003c/p>\n\u003cp>I also got to taste the dishes that my friends ordered, all which reflected the layered and balanced flavor profiles of the dishes at Pomelo:\u003c/p>\n\u003cp>The Bormio had gray-flecked, wide buckwheat pasta that we all thought looked like chow fun noodles. My friend ordered this one with tofu (a vegetarian option that you can ask for. Even though it is not marked on the menu as vegetarian, several of the dishes on the menu can be made without the meat or fish, so you just have to ask), and the combination of fat al dente noodles, tender potatoes, soft tofu, crunchy shreds of cabbage, leafy Swiss chard and sage, garlic, and fontina cheese elevated this dish from a simple pasta to a really hearty rainy day winter meal.\u003c/p>\n\u003cp>The Pomelo is the name of the green salad that is always on the menu, but this, too, changes with the seasons. Sometimes the greens change, but the toppings always do. On this night, the minimally dressed lettuce and arugula leaves were joined with suprêmed segments of pomelo, goat cheese, and toasted hazelnuts, all flavored with a grapefruit vinaigrette. I’ve had this salad before, sometimes with walnuts or almonds or strawberries or grapefruits or oranges. Again, everything is seasonal. The addition of toasted hazelnuts was a rarely encountered nutty crunch that enhanced the salad.\u003c/p>\n\u003cp>The Aosta was a very generously portioned starter of baked polenta wedges with a slightly sweet, rich cream sauce and mushrooms. You might be tempted to sop up the extra sauce with some bread (two slices of country French bread and butter, named the Strasbourg, is only $1), so don’t let the Madeira-spiked cream go to waste!\u003c/p>\n\u003cp>The Palermo was a tasty crostini with creamy goat cheese, soft and perfectly roasted red pepper strips, and dark olive slices served on toast points. It was another nice crunch (from the bread) balanced with the overall creamy, layered flavors of the other ingredients.\u003c/p>\n\u003cp>Two people in my group ordered wine and two had a non-alcoholic beer; I stuck with water. The wine list is usually more than sufficient, and the co-owners/wait staff know how to best pair them with the food and have a good sense of the flavor profiles and robustness of their selections, so I’ve never gone wrong there. We were all stuffed, so we passed on the desserts (which feature a changing selection of pies and tarts and cakes and housemade ice creams and gelatos). I’ll be back after the next yoga class anyway, so maybe I’ll get one of those sweet finishes another time!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/serdar-yeralan.jpg\" alt=\"Serdar Yeralan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Serdar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Engineering Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farina Focaccia & Cucina Italiana\u003cbr>\n\u003cstrong>Reviewed Pomelo:\u003c/strong> Wednesday, February 3, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe restaurant is situated in an area of the city that I had not been to before. It is tucked in a little corner on the J-Church line in Noe Valley with plenty of street parking and a few good restaurant choices. As we approached the restaurant, the first thing I noticed was the wonderful outdoor lighting and a giant restaurant sign — a big green pomelo — hanging above the door, which made the restaurant easily recognizable. We were a bit confused whether or not they took reservations for groups smaller than six people, based on the information we got when we called in. The voice message asked callers to leave names and times of arrival for groups of smaller than six but a later call — that resulted in speaking to a person — indicated that there are no reservations taken for groups smaller than six. Luckily, our Wednesday night attempt turned out to have plenty of seating available at the time of our arrival. \u003c/p>\n\u003cp>We arrived around 7:30 pm and stayed until 8:45 pm. The moment we walked into the restaurant, the soft lighting that started outside the restaurant continued inside with warm colors of decoration, beautiful chandeliers, pleasant pictures and artwork on the walls. We immediately felt welcomed and comfortable. There was soft music playing. Between the time we sat down until the time we left, the occupancy of the restaurant went from only two tables to a full house. However, the noise level never reached a point of discomfort. \u003c/p>\n\u003cp>The waiter was very accommodating and pleasant by not rushing us through the process. He indicated that the restaurant has been there for about six years and the dishes are mainly an Asian-inspired cooking style. He also went over the daily special, which as the Pacifica, grilled mahi mahi with herbed brown rice. \u003c/p>\n\u003cp>The appetizers arrived in a very timely manner and were well prepared. I loved the combination of herbed goat cheese with my wine and I loved the freshness of the arugula with a simple lemon dressing. The olives were hard to handle, as they tended to roll off my fork. I found it to be a refreshing start to a good meal. I tasted the Nappanee, which was very different from what I was expecting of a butternut/sweet potato soup. Again, it was light, refreshing, and very tastefully prepared without overdoing any one of the ingredients. The presentation was simple and very elegant for both of the appetizers. \u003c/p>\n\u003cp>The main course came a bit later than we anticipated. As time went on, the waiter assured us that our food was on its way. This helped sustain our feelings of comfort and enjoyment of the ambiance. The main dishes were very similar in philosophy to the appetizers: tasteful and elegant. The plates had just the right amount of food, garnish, and variety. Textures, colors, and tastes all complemented each other. I felt that there was a bit too much use of salt and lemon with my meal. However, in terms of generating a refreshing flavor on the tongue, especially when paired with a great glass of Pinot Grigio, they fully satisfied the call. I found the meal to be very freshly prepared, full of flavor without the use of any heavy ingredients, and well priced. \u003c/p>\n\u003cp>The desserts and coffee were right on the mark as well. I pride myself on being a coffee fanatic and claim that it is because of my Turkish genes. I loved it when they brought my Americano with a small cup of hot water and left it up to me to dilute the coffee to my taste. I usually hesitate to order espresso drinks, especially an Americano, as I find it to be either too bitter and heavy or too diluted. The plum cake was exceptional. We later learned that it was made by a contracted German pastry chef. It was served at a perfect temperature — not with the blistering fake heat of microwaved food or refrigerator cold — and had the perfect balance of crustiness to gooey fresh plum sweetness. \u003c/p>\n\u003cp>We also found it pleasantly surprising that for such a small restaurant, they have wine, beer, sake, tea, juice, and sparkling water as well as espresso drinks. The suggestion from the wait staff was for us to come back for brunch on Saturday, which happens to be less busy than Sunday brunch hours. We observed that the clientele included families, couples, friends, and singles of different ages and backgrounds. This made the restaurant feel very much a part of San Francisco culture. The easygoing attitude of the restaurant that allowed the customers to enjoy their time without feeling any pressure to rush through their meals was apparent at all levels. On a weeknight, having this sort of relaxed atmosphere where you can enjoy the night with your loved ones is so very precious after a long day. \u003c/p>\n\u003cp>Overall, we loved the place and the food. We found it to be a small place, which made navigating between the tables a bit challenging. We also felt that the pick-up line that went right through the restaurant to be bothersome to some of the guests. I have added Pomelo to my favorites list as a perfect “neighborhood,” “any time,” “casual” restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/raji-vattyam.jpg\" alt=\"Raji Vattyam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raji\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stay-At-Home New Mom\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> deedee’s\u003cbr>\n\u003cstrong>Reviewed Pomelo:\u003c/strong> Saturday, February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPomelo is a small neighborhood restaurant. We had to park two streets away from the restaurant. The restaurant had some outdoor seating, and since we were thirty minutes late, we sat outside and waited to be seated. This is a dog-friendly establishment. A lot of patrons brought their dogs, and everyone seemed to be enjoying the sunny weather and surroundings. The restaurant inside was crowded and pretty cramped. The walls had framed photos of rural surroundings in Rajasthan, India. These pictures were very colorful and were also on sale. \n\u003cp>Our party was comprised of four adults (me, my husband, my sister, my brother-in-law and three children). One child was three-years-old, and the other two children were either a year old or younger. I called and reserved the table the night before for brunch the next day. They had only booster seats and no highchairs. Though this was fine for our three-year-old niece, it was not really safe for our one-year-old or for our seven-month-old nephew. \u003c/p>\n\u003cp>The food service was pretty prompt, and the wait staff was pretty attentive. The hibiscus sangria was rated highly by my husband. The Bellini, on the other hand, was not very noteworthy. The mini muffins were really yummy and were wolfed down by everyone. I wish we had more of them. The food, except for the otsu, had a lackluster performance. Though both the Noe Valley Omelet (which had crab filling) and the ratatouille were reasonable, they were not memorable. The home-style potatoes, however, were memorable and not in a good way. They were pretty burnt. \u003c/p>\n\u003cp>The most disappointing thing on the menu was the makena. We were all really looking forward to digging into some yummy macadamia nut brioche with mascarpone cheese, but it was a huge let down. It had no taste at all. It was very mushy and was akin to eating jarred baby food. The masantol was not sizzling in any way, be it with flavor or heat. It was served almost cold and was not flavorful. The crostini tasted more like the potatoes and was tangy due to the vinaigrette. I didn’t quite get the flavor of the Mahón cheese. The dessert, however, was good. Everyone was happy to finally dig into the chocolate mousse. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Final Verdict: None of us think we will go back, although my husband felt that if he were in the area, he might go back for the otsu.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pomelo: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3263\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">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/cp502iPod.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/ray-quirolgico.jpg\" alt=\"Ray Quirolgico\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Higher Education Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pomelo\u003cbr>\n\u003cstrong>Reviewed Pomelo:\u003c/strong> Monday, February 8, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>It was a chilly, dark, and misty night at the edge of Noe Valley, so after my yoga class, it was time for the usual gathering of friends at Pomelo. Perhaps the light drizzle put me in the mood for comfort food, but more likely it was the smell of citrus floating above garlic that greeted me when we arrived and the promise of a big bowl of steaming hot nourishment that got my appetite going.\u003c/p>\n\u003cp>The atmosphere at Pomelo is sensual. There are dim lights, original art and photographs hang on the wall, and even the soap in the bathroom has a sweet, citrus, pungent floral scent. Fresh flowers and lit candles are on every table, and the glow of the single dining room has a warm aura of ochre. Luckily, on the night I went, I was joined by four friends who were comfortable with sharing tastes of what food a vegetarian could have. The usual crowd had perhaps decided to stay home or had ordered food to go, so we were seated right away. When the restaurant is full, I have waited outside for a while, but it’s always been worth it. Also, when the place is crowded, it can feel a bit overwhelming, like the conversation volume gets trapped and amplified. Maybe one or two tables should be removed to allow for more space between tables. But this night was very comfortable — comfortable enough for our table to stay until closing. (For a good amount of time, we felt like we were at a private event because we were the only ones there). Parking in the neighborhood can be tough: all street parking in a mostly residential area, so we are always prepared to walk a block or two.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I ordered the Gilroy and the Koh Samui: familiar, and always hearty and filling. The menu changes seasonally (two or three times a season, I think), and that night we were told that the menu was changing just three days later. It’s always a bit of fun to read the menu at Pomelo, because everything is named after a place, so your meal becomes a globetrotting series of destinations.\u003c/p>\n\u003cp>The appetizers (the salads and other starters I tasted from friends’ plates, as well as my own baby bok choy dish) were very generously portioned. I don’t remember a Gilroy plate ever having so much baby bok choy before, but I hungrily devoured it all. The food at Pomelo is always layered with flavor and is perfectly cooked. The baby bok choy was a bright vibrant green (even in the dim light), and not overcooked to a wilted dark gray mass. The leaves were just wilted, and the stems were translucent but still had enough crispness to them to bite through. The flavors of the Gilroy dish are simple and designed to heighten the sensation of eating fresh and healthy vegetables. There is olive oil and barely-sautéed garlic with a splash of acidic citrus, and some heat from the pepper flakes. Two orders of this might be a whole meal, but one order of it and a side order of rice could make me happy on most days. After the garlic of the South Bay, it was on to my main dish from Thailand.\u003c/p>\n\u003cp>Southern Thai food is usually very spicy, and the Koh Samui dish is delightfully so. But just as its list of ingredients might suggest, this dish is also packed with a playful balance of flavors. You don’t just taste heat from the spiciness. In fact, the heat creeps up on you and joins the creaminess of the coconut curry sauce, the jasmine rice, the splash of citrus from the wedge of lime squeezed on top, and the fresh herb tang of kaffir lime leaves and fresh cilantro (which I pull apart and shower over the big, generous bowl of food). Not only are those flavors layered to make the dish complex and rich, but the textures are also nicely blended: the rice soaks up the sauce to create a hearty consistency, almost like a savory pudding; the cubes of tofu are both soft and firm, mirroring the texture of the straw mushrooms; the squash is nutty and tender; the long beans are crisply sautéed to add some crunch; and the sections of Thai eggplant add some color and chunkiness to the dish, so that it’s not all just one big bowl of arroz-con-something. As generous as the serving size is (and a deal at $11.50, especially if you eat meat and get it with the cubes of chicken), I devoured the whole thing and definitely felt warmly braced enough against the chilly mist outside to go home. \u003c/p>\n\u003cp>Overall, the amount of good eating (in flavor, texture, portion size, color, aroma) that I got for $22 (that’s with tax and a generous tip) was excellent. And it’s no wonder why I keep going back, new menu items or not.\u003c/p>\n\u003cp>I also got to taste the dishes that my friends ordered, all which reflected the layered and balanced flavor profiles of the dishes at Pomelo:\u003c/p>\n\u003cp>The Bormio had gray-flecked, wide buckwheat pasta that we all thought looked like chow fun noodles. My friend ordered this one with tofu (a vegetarian option that you can ask for. Even though it is not marked on the menu as vegetarian, several of the dishes on the menu can be made without the meat or fish, so you just have to ask), and the combination of fat al dente noodles, tender potatoes, soft tofu, crunchy shreds of cabbage, leafy Swiss chard and sage, garlic, and fontina cheese elevated this dish from a simple pasta to a really hearty rainy day winter meal.\u003c/p>\n\u003cp>The Pomelo is the name of the green salad that is always on the menu, but this, too, changes with the seasons. Sometimes the greens change, but the toppings always do. On this night, the minimally dressed lettuce and arugula leaves were joined with suprêmed segments of pomelo, goat cheese, and toasted hazelnuts, all flavored with a grapefruit vinaigrette. I’ve had this salad before, sometimes with walnuts or almonds or strawberries or grapefruits or oranges. Again, everything is seasonal. The addition of toasted hazelnuts was a rarely encountered nutty crunch that enhanced the salad.\u003c/p>\n\u003cp>The Aosta was a very generously portioned starter of baked polenta wedges with a slightly sweet, rich cream sauce and mushrooms. You might be tempted to sop up the extra sauce with some bread (two slices of country French bread and butter, named the Strasbourg, is only $1), so don’t let the Madeira-spiked cream go to waste!\u003c/p>\n\u003cp>The Palermo was a tasty crostini with creamy goat cheese, soft and perfectly roasted red pepper strips, and dark olive slices served on toast points. It was another nice crunch (from the bread) balanced with the overall creamy, layered flavors of the other ingredients.\u003c/p>\n\u003cp>Two people in my group ordered wine and two had a non-alcoholic beer; I stuck with water. The wine list is usually more than sufficient, and the co-owners/wait staff know how to best pair them with the food and have a good sense of the flavor profiles and robustness of their selections, so I’ve never gone wrong there. We were all stuffed, so we passed on the desserts (which feature a changing selection of pies and tarts and cakes and housemade ice creams and gelatos). I’ll be back after the next yoga class anyway, so maybe I’ll get one of those sweet finishes another time!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/serdar-yeralan.jpg\" alt=\"Serdar Yeralan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Serdar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Engineering Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farina Focaccia & Cucina Italiana\u003cbr>\n\u003cstrong>Reviewed Pomelo:\u003c/strong> Wednesday, February 3, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe restaurant is situated in an area of the city that I had not been to before. It is tucked in a little corner on the J-Church line in Noe Valley with plenty of street parking and a few good restaurant choices. As we approached the restaurant, the first thing I noticed was the wonderful outdoor lighting and a giant restaurant sign — a big green pomelo — hanging above the door, which made the restaurant easily recognizable. We were a bit confused whether or not they took reservations for groups smaller than six people, based on the information we got when we called in. The voice message asked callers to leave names and times of arrival for groups of smaller than six but a later call — that resulted in speaking to a person — indicated that there are no reservations taken for groups smaller than six. Luckily, our Wednesday night attempt turned out to have plenty of seating available at the time of our arrival. \u003c/p>\n\u003cp>We arrived around 7:30 pm and stayed until 8:45 pm. The moment we walked into the restaurant, the soft lighting that started outside the restaurant continued inside with warm colors of decoration, beautiful chandeliers, pleasant pictures and artwork on the walls. We immediately felt welcomed and comfortable. There was soft music playing. Between the time we sat down until the time we left, the occupancy of the restaurant went from only two tables to a full house. However, the noise level never reached a point of discomfort. \u003c/p>\n\u003cp>The waiter was very accommodating and pleasant by not rushing us through the process. He indicated that the restaurant has been there for about six years and the dishes are mainly an Asian-inspired cooking style. He also went over the daily special, which as the Pacifica, grilled mahi mahi with herbed brown rice. \u003c/p>\n\u003cp>The appetizers arrived in a very timely manner and were well prepared. I loved the combination of herbed goat cheese with my wine and I loved the freshness of the arugula with a simple lemon dressing. The olives were hard to handle, as they tended to roll off my fork. I found it to be a refreshing start to a good meal. I tasted the Nappanee, which was very different from what I was expecting of a butternut/sweet potato soup. Again, it was light, refreshing, and very tastefully prepared without overdoing any one of the ingredients. The presentation was simple and very elegant for both of the appetizers. \u003c/p>\n\u003cp>The main course came a bit later than we anticipated. As time went on, the waiter assured us that our food was on its way. This helped sustain our feelings of comfort and enjoyment of the ambiance. The main dishes were very similar in philosophy to the appetizers: tasteful and elegant. The plates had just the right amount of food, garnish, and variety. Textures, colors, and tastes all complemented each other. I felt that there was a bit too much use of salt and lemon with my meal. However, in terms of generating a refreshing flavor on the tongue, especially when paired with a great glass of Pinot Grigio, they fully satisfied the call. I found the meal to be very freshly prepared, full of flavor without the use of any heavy ingredients, and well priced. \u003c/p>\n\u003cp>The desserts and coffee were right on the mark as well. I pride myself on being a coffee fanatic and claim that it is because of my Turkish genes. I loved it when they brought my Americano with a small cup of hot water and left it up to me to dilute the coffee to my taste. I usually hesitate to order espresso drinks, especially an Americano, as I find it to be either too bitter and heavy or too diluted. The plum cake was exceptional. We later learned that it was made by a contracted German pastry chef. It was served at a perfect temperature — not with the blistering fake heat of microwaved food or refrigerator cold — and had the perfect balance of crustiness to gooey fresh plum sweetness. \u003c/p>\n\u003cp>We also found it pleasantly surprising that for such a small restaurant, they have wine, beer, sake, tea, juice, and sparkling water as well as espresso drinks. The suggestion from the wait staff was for us to come back for brunch on Saturday, which happens to be less busy than Sunday brunch hours. We observed that the clientele included families, couples, friends, and singles of different ages and backgrounds. This made the restaurant feel very much a part of San Francisco culture. The easygoing attitude of the restaurant that allowed the customers to enjoy their time without feeling any pressure to rush through their meals was apparent at all levels. On a weeknight, having this sort of relaxed atmosphere where you can enjoy the night with your loved ones is so very precious after a long day. \u003c/p>\n\u003cp>Overall, we loved the place and the food. We found it to be a small place, which made navigating between the tables a bit challenging. We also felt that the pick-up line that went right through the restaurant to be bothersome to some of the guests. I have added Pomelo to my favorites list as a perfect “neighborhood,” “any time,” “casual” restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/raji-vattyam.jpg\" alt=\"Raji Vattyam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raji\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stay-At-Home New Mom\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> deedee’s\u003cbr>\n\u003cstrong>Reviewed Pomelo:\u003c/strong> Saturday, February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPomelo is a small neighborhood restaurant. We had to park two streets away from the restaurant. The restaurant had some outdoor seating, and since we were thirty minutes late, we sat outside and waited to be seated. This is a dog-friendly establishment. A lot of patrons brought their dogs, and everyone seemed to be enjoying the sunny weather and surroundings. The restaurant inside was crowded and pretty cramped. The walls had framed photos of rural surroundings in Rajasthan, India. These pictures were very colorful and were also on sale. \n\u003cp>Our party was comprised of four adults (me, my husband, my sister, my brother-in-law and three children). One child was three-years-old, and the other two children were either a year old or younger. I called and reserved the table the night before for brunch the next day. They had only booster seats and no highchairs. Though this was fine for our three-year-old niece, it was not really safe for our one-year-old or for our seven-month-old nephew. \u003c/p>\n\u003cp>The food service was pretty prompt, and the wait staff was pretty attentive. The hibiscus sangria was rated highly by my husband. The Bellini, on the other hand, was not very noteworthy. The mini muffins were really yummy and were wolfed down by everyone. I wish we had more of them. The food, except for the otsu, had a lackluster performance. Though both the Noe Valley Omelet (which had crab filling) and the ratatouille were reasonable, they were not memorable. The home-style potatoes, however, were memorable and not in a good way. They were pretty burnt. \u003c/p>\n\u003cp>The most disappointing thing on the menu was the makena. We were all really looking forward to digging into some yummy macadamia nut brioche with mascarpone cheese, but it was a huge let down. It had no taste at all. It was very mushy and was akin to eating jarred baby food. The masantol was not sizzling in any way, be it with flavor or heat. It was served almost cold and was not flavorful. The crostini tasted more like the potatoes and was tangy due to the vinaigrette. I didn’t quite get the flavor of the Mahón cheese. The dessert, however, was good. Everyone was happy to finally dig into the chocolate mousse. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Final Verdict: None of us think we will go back, although my husband felt that if he were in the area, he might go back for the otsu.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Farina Focaccia & Cucina Italiana: Reviews [CLOSED]",
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"content": "\u003cp>\u003cstrong>Farina Focaccia & Cucina Italiana: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3257\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3275\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">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/cp502iPod.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/serdar-yeralan.jpg\" alt=\"Serdar Yeralan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Serdar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Engineering Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farina Focaccia & Cucina Italiana\u003cbr>\n\u003cstrong>Reviewed Farina Focaccia & Cucina Italiana:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFor the first time, we made a reservation for our visit. We normally show up and get a small table by the bar, which we call “our usual table.” It fits our feelings about Farina because it is THE place we go after a long and grueling week from hell to feel satisfied, comfortable, and taken care of to a point where we start seeing the fun side of life again. \u003c/p>\n\u003cp>The moment we walked into Farina, all the familiar faces immediately smiled and walked up to us, asking how we have been, how our Christmas has been, and whether or not we finally got the house repairs completed. It’s the typical, welcoming Farina attitude — warm, friendly, and plenty of attention paid to the details of each and every one of their customers. Our usual waitress, Britney, who we usually call Brit for short, came up and told us that our table would be ready in a few minutes. As we continued chatting with the hostesses, we were shown to our table set against the wall. The restaurant was buzzing with energy and style, just as always. People were having great time engrossed in conversation, enjoying the sexy atmosphere of soft lighting, and clean and European inspiring décor, and of course the freshly made wonderful food that keeps coming out of the partially visible kitchen. This was the first time we sat at a table against the wall, and I noticed that the noise level was a bit higher than our typical experience.\u003c/p>\n\u003cp>Brit asked if I would like to start off with my usual chilled Grey Goose with a twist of lemon and if Catherine would like a glass of white wine. She knew what we needed so well; all we had to do was simply agree. She also got our order for the complimentary sparkling water. As we were waiting for the drinks, we were served the delicious house made herbed bread with the imported olive oil that melts smoothly over the tongue. We were happy; all was sure to be taken care of. Once again, we were about to have a fantastic meal in a great atmosphere. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After looking at the menu and making our selections, we began to enjoy our time at the restaurant even more; soaking in the atmosphere and considering how lucky we were to be at Farina at that moment. The dishes started to arrive one at a time. Catherine’s tuna was absolutely delicious. It was large chunks of lightly marinated tuna with delicious black raisins and salad. My seared scallops were absolutely the best I have ever had. They were plump, fresh, and even a slight bit chewy. They were seared to perfection — not too oily, not to dry, not too crisp, not too rare, just perfect. Later I learned that the scallops were just in from the East Coast and were very fresh.\u003c/p>\n\u003cp>Our main dishes were again delicious beyond belief. My pan-roasted New Zealand fish, John Dory, was executed flawlessly. It had the perfect combination of meaty taste to delicate texture. Braised artichoke hearts complemented the dish ideally by providing a balance between the flaky, meaty texture of the fish and the soft, almost caramelized feeling of the artichoke hearts. \u003c/p>\n\u003cp>Catherine’s main dish was also very tasty, filled with wonderful bits of seafood in a very hearty red sauce. As we were eating the main dishes, Britney brought over an order of our favorite freshly made handkerchief pasta with pesto. It was complimentary from the house to show us how much they appreciate our business. The pasta is so silky and smooth that one can eat it at any point during the dining. The pesto is, in my belief, the best in the city; it is very smooth and has the perfect ratio of pine nuts to olive oil. It is neither too heavy nor too light — it is just right. Again, imported ingredients, along with a perfect execution of handmade pastas and sauce, bring out the best in any dish at Farina.\u003c/p>\n\u003cp>After the main meal, we indicated that, although we wanted to have a dessert, we needed to take a walk. Normally, this type of request would be quite difficult to make at a restaurant, but we felt so comfortable that it was not even an embarrassing question for us. As they prepared to close the current tab, we were offered a complimentary after dinner wine. It was bubbly, delicious, and refreshing. \u003c/p>\n\u003cp>We were gladly sent out for a quick walk and when we got back, another wonderful table was there waiting for our arrival. This time, we were in the prime location, right at the corner, where we had a commanding view of the floor. Before we each ordered a dessert, we asked for a dessert wine that we are familiar with from Cinque Terre. As we were sipping the wine, we browsed through the dessert menu and made our selections. The poached plum had the perfect combination of chilled and refreshing fruity taste to natural sweetness, whereas the almond mousse had a light creamy texture with a hint of vanilla and delicate sweetness. My macchiato was perfectly made and as authentic as I can possibly imagine it to be.\u003c/p>\n\u003cp>Once again, the entire evening made us feel welcomed and comfortable. We were surrounded by soft lighting, a wonderfully friendly atmosphere of excitement, clean European décor, and nothing but the freshest and perfectly prepared food. It is the place we go when we want to feel special and inspired. It is the place that never fails to recognize us and always serves us perfectly executed meals with carefully selected ingredients.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/ray-quirolgico.jpg\" alt=\"Ray Quirolgico\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Higher Education Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pomelo\u003cbr>\n\u003cstrong>Reviewed Farina Focaccia & Cucina Italiana:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis restaurant is really beautifully designed, and the most aesthetically pleasing space I visited (out of my three assignments). The restaurant was a feast for the eyes before any food or drink had even been consumed, as well as during and after. The front wall is a sinuous wave curve of floor-to-ceiling glass. The room divider that separates the bar from the dining room is open-air and filled (but not crowded) with colored bottles of wine and alcohol, and stemware of all different shapes. The large and tall bouquets of flowers are placed unobtrusively above the heads of all diners. The baskets of bread visible over the barstool seats were arranged with stalks of wheat. The menus have a monogram “F” that matches the wood-burned mark on the small plank that held the square plate for olive oil dipping. Candles were lit on every table. The wood stairs (or the burnished metal doors of the elevator) that take you up to the brightly designed restrooms and a private dining space were beautiful and clean. The tables all matched, but each was different (and a large communal dining table in the center of the main dining room had an exceptional wooden finish), and the seats were repurposed from trains or schools but also all worked together in the space. The overhead lighting fixtures are artistic, and the wall above the bar even has the expected bottles of wine that were unexpectedly nestled in triangular cubbies that added a sense of depth, texture, and shape to what would otherwise have been a flat wall. It was obvious from the moment that my friend and I arrived for dinner that we were going to experience something that had been planned and well thought out.\n\u003cp>Our server was extremely knowledgeable and helpful with our questions about the menu and the cocktails. He also accommodated my vegetarian diet, although the menu seemed decidedly more appealing for a meat eater. The bread we were served before ordering was a tasty, crispy, thin bread that tasted like herbed breadsticks and looked like small squares of Sicilian pizza (without the sauce). Both of the cocktails we tried were tasty (and also served in solid martini flared cups with a more sturdy base than the usual stemware): the pomegranate/citrus cocktail might be too sweet for some, but it was to my liking, and the spiced pear cocktail had a more earthy spice to it, as its name implied.\u003c/p>\n\u003cp>Next came our starter, a really fine flatbread pizza that came steaming hot right out of the wood-fired oven we could see. Our server, Moe, was able to leave the anchovies on one half of the pizzatta, so that my half could remain vegetarian. Unfortunately, the cheese was so molten and the sauce was so piping hot, that even though I worked very quickly to remove my half to my plate, chunks of the pulverized anchovies slid off the remaining half, and started to mix with the extra sauce left on the serving plate. The pizzatta was like the crispy bottom layer of a wood-fired pizza, so it tasty and had a great crispness to it. I almost wish it had been a softer, thicker bread, so I could have it used to sop up every bit of the remaining sauce and cheese, but since the anchovies got mixed into that, I didn’t wish away the crispiness too much.\u003c/p>\n\u003cp>The main courses were also both beautifully plated. My friend said his butterfish dish was cooked perfectly: flaky flesh with a golden brown exterior that came from the heat of expert cooking and not from any breading. He said the fish actually tasted like butter and was wonderful with “al dente” green beans that he also really enjoyed. He didn’t care for the cherry tomatoes on the plate, but admitted that he just typically does not go for that texture. My dish was the only pasta dish suitable for a vegetarian: pansotti, which were like pillows of cheese and spinach and chard and herb. Our server commented that the dish was served with a walnut pesto that was “definitely heavier” than the other pasta dish served with the traditional green herb pesto, but I wanted to try something different. Luckily, my pasta came out coated with just enough of the walnut pesto to permit a taste of that flavor with every bite of the pansotti. The sauce had not flooded the plate, so I was grateful that the pasta was not swimming in a heavy cream sauce. I enjoyed this dish with the vegetable side dish of zucchini that was very good. The chunky dices of zucchini appeared to have been roasted and then sautéed, because they had a smoky color and flavor that helped elevate them from, what my friend bemoaned was as an otherwise tasteless vegetable, to something that seemed to pair very well with the cheesy pesto pasta I had.\u003c/p>\n\u003cp>Our final dish was a dessert tart with vanilla cream and mixed berries. It had a nice flaky crust and a light taste, but was rather unremarkable. It did the job of freshening my palate, and that’s all I wanted, so I suppose it was a good closer to the meal.\u003c/p>\n\u003cp>When the bill came, so did a bit of sticker shock. Overall, the service was great, and the food and drinks came out quickly. The food was very good, but not so outstanding that I would price the meal (drink, shared appetizer, entrée, vegetable side dish, and shared dessert) at $70 per person (our bill with gratuity came out to about $68 per person). I left thinking that I was probably paying for the aesthetics as much as the food. I’m not sure I would frequent this place or even go back for special occasions simply because it seems to be priced so highly. In a city with so many above-average Italian restaurants to choose from, I might get more bang for my buck elsewhere. (I might also skip the desserts and grab something from Bi-Rite Creamery just down the block instead!)\u003c/p>\n\u003cp>Parking is very difficult in the neighborhood — so much so that my friend said it would probably keep him from coming back (along with the high prices). I thought the restaurant advertised valet service, but there was no attendant when we came by. We saw a corner lot a block away, marked “Farina valet parking only,” only when we were walking back to our lucky street parking spot about three blocks away.\u003c/p>\n\u003cp>So, the dinner out left me (just) satisfied, but left my wallet much lighter and probably unhappy with my unexpected splurge.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/raji-vattyam.jpg\" alt=\"Raji Vattyam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raji\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stay-At-Home New Mom\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> deedee’s\u003cbr>\n\u003cstrong>Reviewed Farina Focaccia & Cucina Italiana:\u003c/strong> Saturday, February 6, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to review this restaurant with my sister, brother-in-law, niece, who is 3 years old, and my baby nephew. After reading all the other reviews out there, I was really looking forward to having a great time. I had called the night before, and reserved the table for us for brunch the next day. I chose to go there for brunch for three reasons: it is much easier to go to a restaurant with children at lunchtime, it is more affordable, and, finally, I felt they had many more vegetarian options for lunch than for dinner. \n\u003cp>Since we had two little children, we dropped my sister and the kids off at the front of the restaurant while we went to park the car at the restaurant’s parking garage. It is nice that they have their own designated garage, given that parking can be quite difficult to find in the Mission District. When we returned after almost 5 minutes, they were not seated, and my sister told me that no one had even acknowledged their presence in the restaurant. It wasn’t until after I had requested to be seated that we were finally seated. The restaurant wasn’t even busy. \u003c/p>\n\u003cp>After the initial cold shoulder we received, things took a turn for the better. The waiter assigned to us was very warm and friendly, and this made up for the initial reception and also for the stark, almost industrial, look of the place. My brother-in-law thought it looked like a garage. Except for a few red flowers, it was all white. The décor felt cold and very masculine. Seating was not very comfortable. \u003c/p>\n\u003cp>We wanted to try something from almost every section of the menu so that we could rate the restaurant fairly and thoroughly. We were served water and free bread and olive oil in a timely manner. Given the rave reviews I read about their focaccia bread, I was a bit disappointed when I found it a bit too salty. We all thought the bread was salty. The walnut bread was, however, dense and yummy. \u003c/p>\n\u003cp>We ordered mimosas, sangria, and a Bloody Mary. Except for the sangria, which tasted a bit bitter, all the other drinks scored high. My mimosa had the right blend of Prosecco and fruit. Unfortunately, the white bean soup was also a bit heavy on the salt. When we mentioned it to our waiter, he volunteered to take it back, and then brought us another soup without any hesitation. This is definitely a mark of good service. Calamari arrived next with wedges of lemon. My brother-in-law enjoyed the calamari, though he thought it was a bit doughy, and that they could have gone with a lighter batter to allow the seafood to shine through. Both of the egg dishes were a big hit with everyone. We all enjoyed the potato sides and also the brioche bread and apple preserves that came with them. \u003c/p>\n\u003cp>They did not have a kid’s menu, but our waiter consulted with the chef and came up with a few kid-friendly options. Of course, what kid says no to pizza? My niece wanted the margherita pizza. We thought it was a fairly decent size for a kid’s meal, and my niece thought it was very tasty. It was also a pretty good deal, since it was only $6.00 and it came with a glass of orange juice. My all-time favorite dish at this place has to be the hand-rolled handkerchief pasta with basil pesto. I will definitely go back and bring my hubby along just try this pasta. The pasta just melted away and required practically no chewing. It was flavored well and was very comforting. \u003c/p>\n\u003cp>I wish we ended on a high note, but it was not meant to be. The torte was a big flop. It was very doughy and almost pasty. The ice cream that came with it was good. The doughnut with Nutella filling was good. I am partial to Nutella, so anything with Nutella is good in my books. The rest of my party thought it wasn’t that spectacular. Everyone agreed that they would return and thought the portion sizes were appropriate and that the prices, though a bit on the pricey side, were appropriate given the location and time of day.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Final verdict: great drinks, egg dishes and hand-rolled pasta. Will pass on dessert, and the food tends to be a bit heavy on the salt. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Farina Focaccia & Cucina Italiana: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3257\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3275\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">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/cp502iPod.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/serdar-yeralan.jpg\" alt=\"Serdar Yeralan\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Serdar\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Engineering Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Farina Focaccia & Cucina Italiana\u003cbr>\n\u003cstrong>Reviewed Farina Focaccia & Cucina Italiana:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFor the first time, we made a reservation for our visit. We normally show up and get a small table by the bar, which we call “our usual table.” It fits our feelings about Farina because it is THE place we go after a long and grueling week from hell to feel satisfied, comfortable, and taken care of to a point where we start seeing the fun side of life again. \u003c/p>\n\u003cp>The moment we walked into Farina, all the familiar faces immediately smiled and walked up to us, asking how we have been, how our Christmas has been, and whether or not we finally got the house repairs completed. It’s the typical, welcoming Farina attitude — warm, friendly, and plenty of attention paid to the details of each and every one of their customers. Our usual waitress, Britney, who we usually call Brit for short, came up and told us that our table would be ready in a few minutes. As we continued chatting with the hostesses, we were shown to our table set against the wall. The restaurant was buzzing with energy and style, just as always. People were having great time engrossed in conversation, enjoying the sexy atmosphere of soft lighting, and clean and European inspiring décor, and of course the freshly made wonderful food that keeps coming out of the partially visible kitchen. This was the first time we sat at a table against the wall, and I noticed that the noise level was a bit higher than our typical experience.\u003c/p>\n\u003cp>Brit asked if I would like to start off with my usual chilled Grey Goose with a twist of lemon and if Catherine would like a glass of white wine. She knew what we needed so well; all we had to do was simply agree. She also got our order for the complimentary sparkling water. As we were waiting for the drinks, we were served the delicious house made herbed bread with the imported olive oil that melts smoothly over the tongue. We were happy; all was sure to be taken care of. Once again, we were about to have a fantastic meal in a great atmosphere. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After looking at the menu and making our selections, we began to enjoy our time at the restaurant even more; soaking in the atmosphere and considering how lucky we were to be at Farina at that moment. The dishes started to arrive one at a time. Catherine’s tuna was absolutely delicious. It was large chunks of lightly marinated tuna with delicious black raisins and salad. My seared scallops were absolutely the best I have ever had. They were plump, fresh, and even a slight bit chewy. They were seared to perfection — not too oily, not to dry, not too crisp, not too rare, just perfect. Later I learned that the scallops were just in from the East Coast and were very fresh.\u003c/p>\n\u003cp>Our main dishes were again delicious beyond belief. My pan-roasted New Zealand fish, John Dory, was executed flawlessly. It had the perfect combination of meaty taste to delicate texture. Braised artichoke hearts complemented the dish ideally by providing a balance between the flaky, meaty texture of the fish and the soft, almost caramelized feeling of the artichoke hearts. \u003c/p>\n\u003cp>Catherine’s main dish was also very tasty, filled with wonderful bits of seafood in a very hearty red sauce. As we were eating the main dishes, Britney brought over an order of our favorite freshly made handkerchief pasta with pesto. It was complimentary from the house to show us how much they appreciate our business. The pasta is so silky and smooth that one can eat it at any point during the dining. The pesto is, in my belief, the best in the city; it is very smooth and has the perfect ratio of pine nuts to olive oil. It is neither too heavy nor too light — it is just right. Again, imported ingredients, along with a perfect execution of handmade pastas and sauce, bring out the best in any dish at Farina.\u003c/p>\n\u003cp>After the main meal, we indicated that, although we wanted to have a dessert, we needed to take a walk. Normally, this type of request would be quite difficult to make at a restaurant, but we felt so comfortable that it was not even an embarrassing question for us. As they prepared to close the current tab, we were offered a complimentary after dinner wine. It was bubbly, delicious, and refreshing. \u003c/p>\n\u003cp>We were gladly sent out for a quick walk and when we got back, another wonderful table was there waiting for our arrival. This time, we were in the prime location, right at the corner, where we had a commanding view of the floor. Before we each ordered a dessert, we asked for a dessert wine that we are familiar with from Cinque Terre. As we were sipping the wine, we browsed through the dessert menu and made our selections. The poached plum had the perfect combination of chilled and refreshing fruity taste to natural sweetness, whereas the almond mousse had a light creamy texture with a hint of vanilla and delicate sweetness. My macchiato was perfectly made and as authentic as I can possibly imagine it to be.\u003c/p>\n\u003cp>Once again, the entire evening made us feel welcomed and comfortable. We were surrounded by soft lighting, a wonderfully friendly atmosphere of excitement, clean European décor, and nothing but the freshest and perfectly prepared food. It is the place we go when we want to feel special and inspired. It is the place that never fails to recognize us and always serves us perfectly executed meals with carefully selected ingredients.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/ray-quirolgico.jpg\" alt=\"Ray Quirolgico\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Higher Education Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pomelo\u003cbr>\n\u003cstrong>Reviewed Farina Focaccia & Cucina Italiana:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis restaurant is really beautifully designed, and the most aesthetically pleasing space I visited (out of my three assignments). The restaurant was a feast for the eyes before any food or drink had even been consumed, as well as during and after. The front wall is a sinuous wave curve of floor-to-ceiling glass. The room divider that separates the bar from the dining room is open-air and filled (but not crowded) with colored bottles of wine and alcohol, and stemware of all different shapes. The large and tall bouquets of flowers are placed unobtrusively above the heads of all diners. The baskets of bread visible over the barstool seats were arranged with stalks of wheat. The menus have a monogram “F” that matches the wood-burned mark on the small plank that held the square plate for olive oil dipping. Candles were lit on every table. The wood stairs (or the burnished metal doors of the elevator) that take you up to the brightly designed restrooms and a private dining space were beautiful and clean. The tables all matched, but each was different (and a large communal dining table in the center of the main dining room had an exceptional wooden finish), and the seats were repurposed from trains or schools but also all worked together in the space. The overhead lighting fixtures are artistic, and the wall above the bar even has the expected bottles of wine that were unexpectedly nestled in triangular cubbies that added a sense of depth, texture, and shape to what would otherwise have been a flat wall. It was obvious from the moment that my friend and I arrived for dinner that we were going to experience something that had been planned and well thought out.\n\u003cp>Our server was extremely knowledgeable and helpful with our questions about the menu and the cocktails. He also accommodated my vegetarian diet, although the menu seemed decidedly more appealing for a meat eater. The bread we were served before ordering was a tasty, crispy, thin bread that tasted like herbed breadsticks and looked like small squares of Sicilian pizza (without the sauce). Both of the cocktails we tried were tasty (and also served in solid martini flared cups with a more sturdy base than the usual stemware): the pomegranate/citrus cocktail might be too sweet for some, but it was to my liking, and the spiced pear cocktail had a more earthy spice to it, as its name implied.\u003c/p>\n\u003cp>Next came our starter, a really fine flatbread pizza that came steaming hot right out of the wood-fired oven we could see. Our server, Moe, was able to leave the anchovies on one half of the pizzatta, so that my half could remain vegetarian. Unfortunately, the cheese was so molten and the sauce was so piping hot, that even though I worked very quickly to remove my half to my plate, chunks of the pulverized anchovies slid off the remaining half, and started to mix with the extra sauce left on the serving plate. The pizzatta was like the crispy bottom layer of a wood-fired pizza, so it tasty and had a great crispness to it. I almost wish it had been a softer, thicker bread, so I could have it used to sop up every bit of the remaining sauce and cheese, but since the anchovies got mixed into that, I didn’t wish away the crispiness too much.\u003c/p>\n\u003cp>The main courses were also both beautifully plated. My friend said his butterfish dish was cooked perfectly: flaky flesh with a golden brown exterior that came from the heat of expert cooking and not from any breading. He said the fish actually tasted like butter and was wonderful with “al dente” green beans that he also really enjoyed. He didn’t care for the cherry tomatoes on the plate, but admitted that he just typically does not go for that texture. My dish was the only pasta dish suitable for a vegetarian: pansotti, which were like pillows of cheese and spinach and chard and herb. Our server commented that the dish was served with a walnut pesto that was “definitely heavier” than the other pasta dish served with the traditional green herb pesto, but I wanted to try something different. Luckily, my pasta came out coated with just enough of the walnut pesto to permit a taste of that flavor with every bite of the pansotti. The sauce had not flooded the plate, so I was grateful that the pasta was not swimming in a heavy cream sauce. I enjoyed this dish with the vegetable side dish of zucchini that was very good. The chunky dices of zucchini appeared to have been roasted and then sautéed, because they had a smoky color and flavor that helped elevate them from, what my friend bemoaned was as an otherwise tasteless vegetable, to something that seemed to pair very well with the cheesy pesto pasta I had.\u003c/p>\n\u003cp>Our final dish was a dessert tart with vanilla cream and mixed berries. It had a nice flaky crust and a light taste, but was rather unremarkable. It did the job of freshening my palate, and that’s all I wanted, so I suppose it was a good closer to the meal.\u003c/p>\n\u003cp>When the bill came, so did a bit of sticker shock. Overall, the service was great, and the food and drinks came out quickly. The food was very good, but not so outstanding that I would price the meal (drink, shared appetizer, entrée, vegetable side dish, and shared dessert) at $70 per person (our bill with gratuity came out to about $68 per person). I left thinking that I was probably paying for the aesthetics as much as the food. I’m not sure I would frequent this place or even go back for special occasions simply because it seems to be priced so highly. In a city with so many above-average Italian restaurants to choose from, I might get more bang for my buck elsewhere. (I might also skip the desserts and grab something from Bi-Rite Creamery just down the block instead!)\u003c/p>\n\u003cp>Parking is very difficult in the neighborhood — so much so that my friend said it would probably keep him from coming back (along with the high prices). I thought the restaurant advertised valet service, but there was no attendant when we came by. We saw a corner lot a block away, marked “Farina valet parking only,” only when we were walking back to our lucky street parking spot about three blocks away.\u003c/p>\n\u003cp>So, the dinner out left me (just) satisfied, but left my wallet much lighter and probably unhappy with my unexpected splurge.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/raji-vattyam.jpg\" alt=\"Raji Vattyam\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raji\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stay-At-Home New Mom\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> deedee’s\u003cbr>\n\u003cstrong>Reviewed Farina Focaccia & Cucina Italiana:\u003c/strong> Saturday, February 6, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to review this restaurant with my sister, brother-in-law, niece, who is 3 years old, and my baby nephew. After reading all the other reviews out there, I was really looking forward to having a great time. I had called the night before, and reserved the table for us for brunch the next day. I chose to go there for brunch for three reasons: it is much easier to go to a restaurant with children at lunchtime, it is more affordable, and, finally, I felt they had many more vegetarian options for lunch than for dinner. \n\u003cp>Since we had two little children, we dropped my sister and the kids off at the front of the restaurant while we went to park the car at the restaurant’s parking garage. It is nice that they have their own designated garage, given that parking can be quite difficult to find in the Mission District. When we returned after almost 5 minutes, they were not seated, and my sister told me that no one had even acknowledged their presence in the restaurant. It wasn’t until after I had requested to be seated that we were finally seated. The restaurant wasn’t even busy. \u003c/p>\n\u003cp>After the initial cold shoulder we received, things took a turn for the better. The waiter assigned to us was very warm and friendly, and this made up for the initial reception and also for the stark, almost industrial, look of the place. My brother-in-law thought it looked like a garage. Except for a few red flowers, it was all white. The décor felt cold and very masculine. Seating was not very comfortable. \u003c/p>\n\u003cp>We wanted to try something from almost every section of the menu so that we could rate the restaurant fairly and thoroughly. We were served water and free bread and olive oil in a timely manner. Given the rave reviews I read about their focaccia bread, I was a bit disappointed when I found it a bit too salty. We all thought the bread was salty. The walnut bread was, however, dense and yummy. \u003c/p>\n\u003cp>We ordered mimosas, sangria, and a Bloody Mary. Except for the sangria, which tasted a bit bitter, all the other drinks scored high. My mimosa had the right blend of Prosecco and fruit. Unfortunately, the white bean soup was also a bit heavy on the salt. When we mentioned it to our waiter, he volunteered to take it back, and then brought us another soup without any hesitation. This is definitely a mark of good service. Calamari arrived next with wedges of lemon. My brother-in-law enjoyed the calamari, though he thought it was a bit doughy, and that they could have gone with a lighter batter to allow the seafood to shine through. Both of the egg dishes were a big hit with everyone. We all enjoyed the potato sides and also the brioche bread and apple preserves that came with them. \u003c/p>\n\u003cp>They did not have a kid’s menu, but our waiter consulted with the chef and came up with a few kid-friendly options. Of course, what kid says no to pizza? My niece wanted the margherita pizza. We thought it was a fairly decent size for a kid’s meal, and my niece thought it was very tasty. It was also a pretty good deal, since it was only $6.00 and it came with a glass of orange juice. My all-time favorite dish at this place has to be the hand-rolled handkerchief pasta with basil pesto. I will definitely go back and bring my hubby along just try this pasta. The pasta just melted away and required practically no chewing. It was flavored well and was very comforting. \u003c/p>\n\u003cp>I wish we ended on a high note, but it was not meant to be. The torte was a big flop. It was very doughy and almost pasty. The ice cream that came with it was good. The doughnut with Nutella filling was good. I am partial to Nutella, so anything with Nutella is good in my books. The rest of my party thought it wasn’t that spectacular. Everyone agreed that they would return and thought the portion sizes were appropriate and that the prices, though a bit on the pricey side, were appropriate given the location and time of day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Farina Focaccia & Cucina Italiana: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3163\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3257\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Pesto\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Paolo Laboa\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> First Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nGenovese basil pesto\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup pure oil or extra virgin olive oil from Liguria\u003cbr>\n1/2 cup Italian pine nuts\u003cbr>\n1/2 clove garlic\u003cbr>\n3 cups Genovese basil\u003cbr>\n1 pinch coarse salt\u003cbr>\n1 cup Parmesan cheese\u003cbr>\n3/4 cup Pecorino cheese\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Put oil, garlic, and pine nuts in a blender. Process until the mixture becomes a white cream.\u003c/p>\n\u003cp>2. Wash the basil and pat dry. Leave some water droplets clinging to leaves. Add to the mixture in the blender. Add the salt.\u003c/p>\n\u003cp>3. Pulse the mixture until the basil is worked inside the white cream.\u003c/p>\n\u003cp>4. Speed up the blender until the white cream turns light green. Do not let the blender get too hot or the cheese will melt when added.\u003c/p>\n\u003cp>5. Add both cheeses and pulse until the cheese is fully incorporated inside the light green mixture. \u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nBest with fresh pasta. Great for bread dipping. Can be used in rice or on pizzas.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nWater or a nice white wine from the Ligurian or Piedmont region of Italy (Pigato, Lumissina, or Gavi).\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Pesto\r\n\u003cstrong>Recipe Chef:\u003c/strong> Paolo Laboa\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\r\n\u003cstrong>Food Category:\u003c/strong> First Course\r\n\u003cstrong>Recipe Description:\u003c/strong>\r\nGenovese basil pesto",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Farina Focaccia & Cucina Italiana: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3163\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3257\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3154\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Pesto\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Paolo Laboa\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> First Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nGenovese basil pesto\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup pure oil or extra virgin olive oil from Liguria\u003cbr>\n1/2 cup Italian pine nuts\u003cbr>\n1/2 clove garlic\u003cbr>\n3 cups Genovese basil\u003cbr>\n1 pinch coarse salt\u003cbr>\n1 cup Parmesan cheese\u003cbr>\n3/4 cup Pecorino cheese\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Put oil, garlic, and pine nuts in a blender. Process until the mixture becomes a white cream.\u003c/p>\n\u003cp>2. Wash the basil and pat dry. Leave some water droplets clinging to leaves. Add to the mixture in the blender. Add the salt.\u003c/p>\n\u003cp>3. Pulse the mixture until the basil is worked inside the white cream.\u003c/p>\n\u003cp>4. Speed up the blender until the white cream turns light green. Do not let the blender get too hot or the cheese will melt when added.\u003c/p>\n\u003cp>5. Add both cheeses and pulse until the cheese is fully incorporated inside the light green mixture. \u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nBest with fresh pasta. Great for bread dipping. Can be used in rice or on pizzas.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nWater or a nice white wine from the Ligurian or Piedmont region of Italy (Pigato, Lumissina, or Gavi).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>2223 Restaurant and Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2888\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2920\">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/cp501iPod.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/40/2010/04/evan-hirsh.jpg\" alt=\"Evan Hirsh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Evan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> DJ and Budding Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 2223 Restaurant and Bar\u003cbr>\n\u003cstrong>Reviewed 2223 Restaurant and Bar:\u003c/strong> Wednesday, February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>One of the great joys of participating in \u003cem>Check, Please! Bay Area\u003c/em> is getting to share your favorite restaurant with the other guests on the show, as well as introduce the viewers to it in hopes that they might just believe that it’s as good as you say it is and give it a chance. Those who take my advice and pay 2223 Restaurant (named for its address on Market Street) a visit will be rewarded handsomely with what I call, “Downtown quality food at neighborhood prices.” But at “Twenty-Two, Twenty-Three,” as the locals call it, you also get the neighborhood personality: inviting, welcoming, hospitable, friendly, and comfortable. And it has been a consistently exceptional restaurant for the decade-plus I’ve been eating there.\u003c/p>\n\u003cp>Although I would use the words “chic” and “upscale” to describe the ambiance and food quality at 2223, there’s no pretense here. The crowd is very mixed, and all are welcome. On any given night, you will see gay, straight, young, old, fashionable, and casual people, all co-existing peacefully, and visually and audibly enjoying themselves. In fact, the buzz at 2223 can jump into the din range quite easily, even during the week. But if you go on a weekend, prepare to be part of a crowd. It’s the kind of place you can take a special date, a group of friends, a business associate, or your parents, and I think I’ve seen examples of each at some point or another. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Somehow, they always seem to hook me immediately upon entering through the heavy velvet curtains. Knowing the restaurant gets quite loud when it’s full, we like to dine early, around 5:30 or 6:00pm. But at that hour, you are certainly treated like royalty, from the initial greeting to the seating and service throughout. Most times we are offered a window table, and are told it is the “best seat in the house.” There’s such a good feeling that results from being told you have that distinction. All of the servers at 2223 are friendly, knowledgeable, and pay attention to their guests. We have brought our own wines, split orders of menu items, made special requests, and gotten clarification on menu items without ever being made to feel like schmucks for doing it. To preempt potential menu questions, servers will inform you that everything is listed on the menu, but offer to explain any of the preparations, and they seem genuinely happy to do so. They are intuitive as well, and provide plenty of options to accommodate their guests. For example, one time our server sensed that I didn’t seem enthusiastic about having a cocktail, and without missing a beat she offered lemonade, limeade, or iced tea. There is something eternally accommodating about the attitude of the servers, even when they’re asked to assist you in assembling a good meal for yourself.\u003c/p>\n\u003cp>Melinda Randolph’s creative and delicious food is what 2223 is really all about, but be forewarned that the portions run large. Everything on the menu is good, and I say that with complete confidence, having tasted them all. But it’s the fried calamari salad that brings me back time and time again. The most tender rings and tentacles, dusted in a zippy spiced flour and delicately fried to a golden perfection, come resting on a bed of fresh greens, surrounded by sweet, tiny, pear-shaped tomatoes, and topped with a dollop each of fresh made cocktail and tartar sauces. I do not know of any other restaurant that combines these sauces this way, and in a salad no less. And the result is heaven in your mouth. Period. Eat it yourself sometime and see what I mean. There are a few other salad choices as well, such as versions of Caesar, spinach, and mixed greens, and all of them are fresh and well executed. The pizzas are thin-crusted, creatively topped, and always cooked to a crispy, delicate perfection. \u003c/p>\n\u003cp>On a recent visit, two of three of my dining companions ordered the pan-roasted mussels and clams with creamy polenta in a tomato broth, and both raved so enthusiastically that I was forced to stick a fork in it myself. I was left with a renewed respect for their tastes. The roasted chicken is a staple on the menu at 2223, and it never disappoints. The vertical presentation is enough to make you sit up and take notice from the second it arrives. And who could resist a pile of crispy onion rings right on top? Under the rings (in descending order) is a generous portion of perfectly roasted chicken, a bunch of al dente, steamed Blue Lake green beans, and a buttery bed of smooth, creamy, mashed potatoes. The Loch Duarte salmon is consistently fresh and savory and now being served with a “lemon beurre fondue.” A flank steak ordered medium rare was grilled to a pink and red perfection; something even many quality restaurants miss. And the accompanying gnocchi were delicate, gooey, and scrumptious, all in one. Most dishes are served with some combination of vegetable and starch, but side orders of them are available as well. The Blue Lake green beans and Brussels sprouts with bacon are highlights. \u003c/p>\n\u003cp>But the desserts alone are a reason to come here. There is nothing that could keep me from the sour cherry bread pudding. That, for sure, is worth the trip. I have been known to stop by at the bar at 10:00pm just for that sweet, piping hot, yummy bread pudding with the tart cherries, sticky sauce, and over-sized scoop of vanilla bean ice cream on top. You just can’t end a meal any better than that. But if you want to try, take a fork or spoon stab at the ever-so-chocolaty chocolate mousse, the zesty, frozen Meyer lemon cream pie, or the butterscotch pudding parfait; all certified winners among my crowd.\u003c/p>\n\u003cp>Introducing friends to 2223 is always fun, because the responses are quite predictable and consistent. Our friend Brian summed it up on a recent visit when he simply said, “What a find.” Indeed, this local favorite is certainly a find, and it epitomizes the San Francisco restaurant scene, while fulfilling a useful role in the local marketplace. It’s friendly and environmentally responsible without taking itself too seriously, and Melinda Randolph’s food is out of this world. You really don’t have to go downtown and pay astronomical prices to get world-class food. It’s out here in the neighborhoods, and right down to earth, where it should be.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/david-demordaunt.jpg\" alt=\"David DeMordaunt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Company Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Clayton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Brown Sugar Kitchen\u003cbr>\n\u003cstrong>Reviewed 2223 Restaurant and Bar:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Overall Summary:\u003c/strong> A bustling restaurant in a bustling neighborhood. Exciting and delicious fare, walking an interesting line between comfort food and the unexpected.\n\u003cp>\u003cstrong>Details:\u003c/strong> 2223 Market (which is the address, not the restaurant’s name. We learned that technically it has no name) is located on a cheerful section of Market Street in the Castro. Should you decide to try it, automobile transport is discouraged due to the absolute lack of parking options, aside from slowly trawling the streets and waiting for a miracle while in the process of becoming lost. \u003c/p>\n\u003cp>Once we found our miracle, we had a pleasant walk down the streets filled with strolling groups of Friday-jolly hipsters. We began our dinner with two appetizers: lamb spring rolls and a grilled artichoke. Both were excellent. The lamb, paired with a slightly sweet, slightly spicy dipping sauce, was savory and satisfying with subtle overtones of mint and cilantro. The rolls were cut into bite size pieces that were easy to share with others at the table. The artichoke was served fresh off the grill, along with aioli dipping sauce. All in all, it was the most straightforward element of our meal. It was great.\u003c/p>\n\u003cp>Our two main courses were anchored with traditional cuts of meat: pot roast and a double-cut pork chop. However, both were finished in ways that kept the experience fresh and exploratory. The pot roast was garnished with roasted white beets and pearl onions. The beets had a nearly bitter taste, which was nicely balanced out by the sweet onions. Both were good companions to the fall-apart tender roast. Potatoes au gratin and a horseradish sauce rounded out the plate as an even safer and traditional companion to the beef. We realized after the fact that the theme of the accompanying vegetables was “roots.”\u003c/p>\n\u003cp>The pork chop entree was presented in a Southwestern theme. It was drizzled with a slightly spicy au jus, and accompanied by a tasty chile rellano on a bed of black beans with crispy flour tortilla strips on top. The roasted vegetables on the side included chayote, an unusual vegetable in an American restaurant. Everything on the plate was fantastic.\u003c/p>\n\u003cp>The restaurant was noisy to the extreme. We asked to be moved to a quieter location, and the staff came to our assistance. We were happier in the second location. The ambience and décor was modern, pleasant, but not distracting. A well-worn dark hardwood floor anchored the modern décor in the same way that the chef’s comfort food classics anchor the daring flourishes that share each plate.\u003c/p>\n\u003cp>\u003cstrong>Conclusion:\u003c/strong> It is all about the food. Every bite is delicious in a way that you might not anticipate. The difficult parking and the noisy environment turn out to be worth the aggravation in light of the exciting taste experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/denise-coleman.jpg\" alt=\"Denise Coleman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Denise\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Juvenile Justice\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pinole\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turk and Larkin Deli\u003cbr>\n\u003cstrong>Reviewed 2223 Restaurant and Bar:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI loved, loved this place. The atmosphere was nice. Great pictures, casual tables with cloth napkins, and a large bar on one entire side of the restaurant. I got there early, before dinner started. The greeting was pleasant, and I was told that dinner didn’t start until 5:30, but I could have a drink or sit at the bar and wait. I had a drink, and it was the best and most expensive margarita I’d ever tasted. The bartender was patient with me, as I never know what I want to drink. \n\u003cp>There is a glass partition that separates the bar from the sit-down tables. You are able to order and eat at the bar. The wait at the bar was about ten minutes. I had made a reservation for 5:30. I was given a great seat where I was able to see the entire restaurant without looking suspicious. \u003c/p>\n\u003cp>The menu was not fancy, and the selections were not either. I happened to be at the restaurant on what is called “12 Dollar Tuesday.” There is separate menu where the entrees are twelve dollars. I didn’t like anything on that menu, so I stuck with the house menu. I had a taste for a steak, but there were no steaks on the menu, so I settled for pot roast. The appetizer selection was eye catching and had a good variety. I was really drawn to the crab soup and ordered it. The waiter was very attentive, but there were only a few people in the restaurant. He did tell me it would fill up soon because of 12 Dollar Tuesday. \u003c/p>\n\u003cp>As I waited for the soup, more people did mosey in. The soup came and was fabulous! I enjoyed it very much. Shortly after the soup, the pot roast came, and the plate was full. There were two incredibly large pieces of roast topped with horseradish on a bed of mashed potatoes and roasted vegetables. In a word: Awesome! I ate the entire plate. I kept saying I should take some of it home, but I wanted to continue to enjoy and savor the moment. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The restaurant did continue to fill up, and by the time I was finished the place was almost as full as I was. I didn’t have room for dessert. I felt very comfortable and at ease sitting there by myself. I will go back, and I will recommend to other friends. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>2223 Restaurant and Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2888\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2920\">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/cp501iPod.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/40/2010/04/evan-hirsh.jpg\" alt=\"Evan Hirsh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Evan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> DJ and Budding Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 2223 Restaurant and Bar\u003cbr>\n\u003cstrong>Reviewed 2223 Restaurant and Bar:\u003c/strong> Wednesday, February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>One of the great joys of participating in \u003cem>Check, Please! Bay Area\u003c/em> is getting to share your favorite restaurant with the other guests on the show, as well as introduce the viewers to it in hopes that they might just believe that it’s as good as you say it is and give it a chance. Those who take my advice and pay 2223 Restaurant (named for its address on Market Street) a visit will be rewarded handsomely with what I call, “Downtown quality food at neighborhood prices.” But at “Twenty-Two, Twenty-Three,” as the locals call it, you also get the neighborhood personality: inviting, welcoming, hospitable, friendly, and comfortable. And it has been a consistently exceptional restaurant for the decade-plus I’ve been eating there.\u003c/p>\n\u003cp>Although I would use the words “chic” and “upscale” to describe the ambiance and food quality at 2223, there’s no pretense here. The crowd is very mixed, and all are welcome. On any given night, you will see gay, straight, young, old, fashionable, and casual people, all co-existing peacefully, and visually and audibly enjoying themselves. In fact, the buzz at 2223 can jump into the din range quite easily, even during the week. But if you go on a weekend, prepare to be part of a crowd. It’s the kind of place you can take a special date, a group of friends, a business associate, or your parents, and I think I’ve seen examples of each at some point or another. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Somehow, they always seem to hook me immediately upon entering through the heavy velvet curtains. Knowing the restaurant gets quite loud when it’s full, we like to dine early, around 5:30 or 6:00pm. But at that hour, you are certainly treated like royalty, from the initial greeting to the seating and service throughout. Most times we are offered a window table, and are told it is the “best seat in the house.” There’s such a good feeling that results from being told you have that distinction. All of the servers at 2223 are friendly, knowledgeable, and pay attention to their guests. We have brought our own wines, split orders of menu items, made special requests, and gotten clarification on menu items without ever being made to feel like schmucks for doing it. To preempt potential menu questions, servers will inform you that everything is listed on the menu, but offer to explain any of the preparations, and they seem genuinely happy to do so. They are intuitive as well, and provide plenty of options to accommodate their guests. For example, one time our server sensed that I didn’t seem enthusiastic about having a cocktail, and without missing a beat she offered lemonade, limeade, or iced tea. There is something eternally accommodating about the attitude of the servers, even when they’re asked to assist you in assembling a good meal for yourself.\u003c/p>\n\u003cp>Melinda Randolph’s creative and delicious food is what 2223 is really all about, but be forewarned that the portions run large. Everything on the menu is good, and I say that with complete confidence, having tasted them all. But it’s the fried calamari salad that brings me back time and time again. The most tender rings and tentacles, dusted in a zippy spiced flour and delicately fried to a golden perfection, come resting on a bed of fresh greens, surrounded by sweet, tiny, pear-shaped tomatoes, and topped with a dollop each of fresh made cocktail and tartar sauces. I do not know of any other restaurant that combines these sauces this way, and in a salad no less. And the result is heaven in your mouth. Period. Eat it yourself sometime and see what I mean. There are a few other salad choices as well, such as versions of Caesar, spinach, and mixed greens, and all of them are fresh and well executed. The pizzas are thin-crusted, creatively topped, and always cooked to a crispy, delicate perfection. \u003c/p>\n\u003cp>On a recent visit, two of three of my dining companions ordered the pan-roasted mussels and clams with creamy polenta in a tomato broth, and both raved so enthusiastically that I was forced to stick a fork in it myself. I was left with a renewed respect for their tastes. The roasted chicken is a staple on the menu at 2223, and it never disappoints. The vertical presentation is enough to make you sit up and take notice from the second it arrives. And who could resist a pile of crispy onion rings right on top? Under the rings (in descending order) is a generous portion of perfectly roasted chicken, a bunch of al dente, steamed Blue Lake green beans, and a buttery bed of smooth, creamy, mashed potatoes. The Loch Duarte salmon is consistently fresh and savory and now being served with a “lemon beurre fondue.” A flank steak ordered medium rare was grilled to a pink and red perfection; something even many quality restaurants miss. And the accompanying gnocchi were delicate, gooey, and scrumptious, all in one. Most dishes are served with some combination of vegetable and starch, but side orders of them are available as well. The Blue Lake green beans and Brussels sprouts with bacon are highlights. \u003c/p>\n\u003cp>But the desserts alone are a reason to come here. There is nothing that could keep me from the sour cherry bread pudding. That, for sure, is worth the trip. I have been known to stop by at the bar at 10:00pm just for that sweet, piping hot, yummy bread pudding with the tart cherries, sticky sauce, and over-sized scoop of vanilla bean ice cream on top. You just can’t end a meal any better than that. But if you want to try, take a fork or spoon stab at the ever-so-chocolaty chocolate mousse, the zesty, frozen Meyer lemon cream pie, or the butterscotch pudding parfait; all certified winners among my crowd.\u003c/p>\n\u003cp>Introducing friends to 2223 is always fun, because the responses are quite predictable and consistent. Our friend Brian summed it up on a recent visit when he simply said, “What a find.” Indeed, this local favorite is certainly a find, and it epitomizes the San Francisco restaurant scene, while fulfilling a useful role in the local marketplace. It’s friendly and environmentally responsible without taking itself too seriously, and Melinda Randolph’s food is out of this world. You really don’t have to go downtown and pay astronomical prices to get world-class food. It’s out here in the neighborhoods, and right down to earth, where it should be.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/david-demordaunt.jpg\" alt=\"David DeMordaunt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Company Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Clayton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Brown Sugar Kitchen\u003cbr>\n\u003cstrong>Reviewed 2223 Restaurant and Bar:\u003c/strong> Friday, February 12, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Overall Summary:\u003c/strong> A bustling restaurant in a bustling neighborhood. Exciting and delicious fare, walking an interesting line between comfort food and the unexpected.\n\u003cp>\u003cstrong>Details:\u003c/strong> 2223 Market (which is the address, not the restaurant’s name. We learned that technically it has no name) is located on a cheerful section of Market Street in the Castro. Should you decide to try it, automobile transport is discouraged due to the absolute lack of parking options, aside from slowly trawling the streets and waiting for a miracle while in the process of becoming lost. \u003c/p>\n\u003cp>Once we found our miracle, we had a pleasant walk down the streets filled with strolling groups of Friday-jolly hipsters. We began our dinner with two appetizers: lamb spring rolls and a grilled artichoke. Both were excellent. The lamb, paired with a slightly sweet, slightly spicy dipping sauce, was savory and satisfying with subtle overtones of mint and cilantro. The rolls were cut into bite size pieces that were easy to share with others at the table. The artichoke was served fresh off the grill, along with aioli dipping sauce. All in all, it was the most straightforward element of our meal. It was great.\u003c/p>\n\u003cp>Our two main courses were anchored with traditional cuts of meat: pot roast and a double-cut pork chop. However, both were finished in ways that kept the experience fresh and exploratory. The pot roast was garnished with roasted white beets and pearl onions. The beets had a nearly bitter taste, which was nicely balanced out by the sweet onions. Both were good companions to the fall-apart tender roast. Potatoes au gratin and a horseradish sauce rounded out the plate as an even safer and traditional companion to the beef. We realized after the fact that the theme of the accompanying vegetables was “roots.”\u003c/p>\n\u003cp>The pork chop entree was presented in a Southwestern theme. It was drizzled with a slightly spicy au jus, and accompanied by a tasty chile rellano on a bed of black beans with crispy flour tortilla strips on top. The roasted vegetables on the side included chayote, an unusual vegetable in an American restaurant. Everything on the plate was fantastic.\u003c/p>\n\u003cp>The restaurant was noisy to the extreme. We asked to be moved to a quieter location, and the staff came to our assistance. We were happier in the second location. The ambience and décor was modern, pleasant, but not distracting. A well-worn dark hardwood floor anchored the modern décor in the same way that the chef’s comfort food classics anchor the daring flourishes that share each plate.\u003c/p>\n\u003cp>\u003cstrong>Conclusion:\u003c/strong> It is all about the food. Every bite is delicious in a way that you might not anticipate. The difficult parking and the noisy environment turn out to be worth the aggravation in light of the exciting taste experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/denise-coleman.jpg\" alt=\"Denise Coleman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Denise\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Juvenile Justice\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pinole\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turk and Larkin Deli\u003cbr>\n\u003cstrong>Reviewed 2223 Restaurant and Bar:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI loved, loved this place. The atmosphere was nice. Great pictures, casual tables with cloth napkins, and a large bar on one entire side of the restaurant. I got there early, before dinner started. The greeting was pleasant, and I was told that dinner didn’t start until 5:30, but I could have a drink or sit at the bar and wait. I had a drink, and it was the best and most expensive margarita I’d ever tasted. The bartender was patient with me, as I never know what I want to drink. \n\u003cp>There is a glass partition that separates the bar from the sit-down tables. You are able to order and eat at the bar. The wait at the bar was about ten minutes. I had made a reservation for 5:30. I was given a great seat where I was able to see the entire restaurant without looking suspicious. \u003c/p>\n\u003cp>The menu was not fancy, and the selections were not either. I happened to be at the restaurant on what is called “12 Dollar Tuesday.” There is separate menu where the entrees are twelve dollars. I didn’t like anything on that menu, so I stuck with the house menu. I had a taste for a steak, but there were no steaks on the menu, so I settled for pot roast. The appetizer selection was eye catching and had a good variety. I was really drawn to the crab soup and ordered it. The waiter was very attentive, but there were only a few people in the restaurant. He did tell me it would fill up soon because of 12 Dollar Tuesday. \u003c/p>\n\u003cp>As I waited for the soup, more people did mosey in. The soup came and was fabulous! I enjoyed it very much. Shortly after the soup, the pot roast came, and the plate was full. There were two incredibly large pieces of roast topped with horseradish on a bed of mashed potatoes and roasted vegetables. In a word: Awesome! I ate the entire plate. I kept saying I should take some of it home, but I wanted to continue to enjoy and savor the moment. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Turk and Larkin Deli: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2909\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2920\">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/cp501iPod.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/40/2010/04/denise-coleman.jpg\" alt=\"Denise Coleman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Denise\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Juvenile Justice\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pinole\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turk and Larkin Deli\u003cbr>\n\u003cstrong>Reviewed Turk and Larkin Deli:\u003c/strong> Thursday February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is absolutely my favorite place to have lunch. The lunches and salads are fresh, tasty, and appetizing. I come here and always feel better after I’ve eaten the lunch. I feel like I’ve eaten a healthier meal and I’m full. \u003c/p>\n\u003cp>I usually have take-out, because the restaurant is usually too cold — the front door is always open from people coming in. However, I sat and attempted to eat in the restaurant. The salads were as good as always. The décor is rather plain. Nothing to write home about. There are never too many people that decide to sit and eat, only a handful. Most people get food to go. The line is usually long, and the wait is a little long, but most people who eat there know it is worth the wait. Customers are always talking in line as they await the opportunity to give their order to Mike. \u003c/p>\n\u003cp>Mike and his wife work like a well-oiled machine. He does the orders, and she handles the money. If he gets too behind, Momma steps in and helps with the orders and still does the money, all while maintaining a pleasant demeanor. I feel you always get your money’s worth here. I know that is one reason people keep coming back. I will always come back to this place and will continue to recommend it to friends. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/david-demordaunt.jpg\" alt=\"David DeMordaunt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Company Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Clayton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Brown Sugar Kitchen\u003cbr>\n\u003cstrong>Reviewed Turk and Larkin Deli:\u003c/strong> February 4 and February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Overall Summary:\u003c/strong> Average deli fare in an exceedingly bad neighborhood\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong> The quality of a neighborhood should influence, but not define a dining experience. The Turk & Larkin Deli is located in such an awful neighborhood that the dining experience is spent contemplating the worries and disconcerting observations from the walk to the restaurant, and then realizing that the gauntlet must be run again in order to return from whence one came. I patronized the establishment twice, and I have a better memory of the icky things I saw on the sidewalk, the body parts I would have preferred not to see, the assorted foul smells and menacing solicitations for money (and other things), than I have of the food served at the deli. \u003c/p>\n\u003cp>I am not delicate, prudish, or sheltered. I worked for six years in downtown San Francisco, so I know the difference between normal city realities and a dangerous neighborhood. One of my visits was with a friend who manages a business South of Market facing Jesse Alley (no picnic itself), and he heartily confirmed that this is a horrible neighborhood. On each visit I approached the deli walking several blocks from different directions. Same story both times.\u003c/p>\n\u003cp>Once safely inside the deli, the fare is fine, but it is no culinary oasis. On one visit, I asked the proprietor to recommend a specialty of the house, and she suggested roast chicken, which I ordered along with ravioli and a side Caesar salad. The chicken was enjoyable. Hot, juicy, and tender. But realistically, it is similar to the roast chicken you get at Costco. And you are not risking your life to get a Costco chicken. \u003c/p>\n\u003cp>It appeared to me that, aside from the chicken, everything served warm gets that way via a microwave. Fine, but not the hallmark of a quest for excellence. I opted to stay away from the chicken sandwiches, because the pre-cooked chicken breasts in the deli case had what appeared to be charred chunks of ash scattered on them. I didn’t want to crunch into a piece of ash while eating microwaved chicken. It would be quite easy for an employee to notice the ash chunks and brush them away (or not allow them to be there in the first place), so it was disconcerting to think that no one cared to do so. It also indicated that the deli might not always be catering to discerning customers.\u003c/p>\n\u003cp>On my second visit, with the memory of having just passed within inches of a shouting match between a barely dressed toothless elderly woman and her angry business associate still fresh in my mind, I noticed that the wall menu identified the hot pastrami pita sandwich as a house specialty, so I ordered that. My companion ordered another house specialty, the bacon sandwich. We both enjoyed our sandwiches, but neither of us felt that we were experiencing something exciting, innovative, or delectable. Both sandwiches were warmed via the aforementioned microwave, which means that they likewise cooled artificially fast. And I think that the avocado in mine might have been a more interesting element in the sandwich if it had been spared from the microwave and served fresh.\u003c/p>\n\u003cp>The proprietors were very friendly and helpful. When you engage them in conversation, you definitely get a “down home” feeling about the place. On both my visits I beat the lunch rush, so my service experience was smooth, but a significant line forms shortly after the noon hour.\u003c/p>\n\u003cp>The drinks were standard convenience store soft drinks / juices in cans and bottles, so there is nothing to explore or discuss. The dessert option is plastic-wrapped cookies, which the proprietors admitted they did not make, so I did not try them. The décor is unintended retro, back to maybe the early ’70s (i.e., walls covered in sheets of faux wood paneling).\u003c/p>\n\u003cp>\u003cstrong>Conclusion:\u003c/strong> If you happen to work in this neighborhood, and if you don’t have much time for lunch, then you might thank your lucky stars that there is some place nearby that serves basically decent food. But otherwise, the prudent policy would be to stay away. I would never want my wife or parents to have to walk though this area. The food will do, but it is nothing to seek out.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/evan-hirsh.jpg\" alt=\"Evan Hirsh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Evan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> DJ and Budding Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 2223 Restaurant and Bar\u003cbr>\n\u003cstrong>Reviewed Turk and Larkin Deli:\u003c/strong> Thursday February 11, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTurk and Larkin Deli is a Tenderloin neighborhood throwback to 1979 when proprietors Mike and Jean birthed this local institution. They seem to put their heart and soul into everything they do, including cooking, preparing, displaying, and serving a wide array of food from their lengthy deli case. And how a married couple manages to spend their whole adult life in such close proximity behind the same counter and still have it run like a well-oiled machine with a smile on their faces and their sense of humor intact is truly a testament to their devotion and compatibility. I actually felt really lucky to be dining in what the photos on the wall reveal to be not only their family business, but more of an actual member of the family. \n\u003cp>From the minute you walk in, the feeling is of a cafeteria of yesteryear. Sheets and sheets of laminate and Formica adorned with brass rails surround you. For some reason, I can imagine this place in an episode of \u003cem>Streets of San Francisco\u003c/em>, and perhaps it has been (I’m sure some trivia nut will look that up). And what you hear on the street in the Tenderloin is true: if you ever need a uniformed officer at lunch hour, this is the place to find one. In fact, it’s in the shadow of the Federal building, so the clientele can get interesting, I’m sure. \u003c/p>\n\u003cp>From what my three dining mates and I observed, a large percentage of their customers opt for a meal to go, but a few other tables were occupied besides ours. Therefore, conversation was easy to manage with minimal distraction or interference. In fact, there don’t seem to be any tables for more than three diners. We pulled a chair from the next table, but had to carry our trays back to the counter to accommodate four place settings. The dining area is essentially neat, not the cleanest ever, but certainly not gross either. Mike and Jean appear to be the only ones working, and are probably too busy serving customers to bus the tables. Fortunately, most people seem to take care of their own mess, but not 100%, and there were a few tables with refuse left behind. The food itself tends to be messy (or “gloppy,” as a friend described it), and the thinness of the napkins justifies using three or four for a meal.\u003c/p>\n\u003cp>The food is a mix of typical American deli fare with some Middle Eastern and Russian favorites thrown in for variety’s sake. Their menu uses some handy and cost-effective pairings, such as half sandwiches with a combination of two or three of the plentiful salad choices. To accompany my delicious homemade meatloaf sandwich (which was huge for a half version), I opted for the Caesar salad, which was fresh and well dressed, and the Greek salad, which was a bit of a disappointment. Using canned ripe olives as opposed to some Greek variety, such as Kalamata, is a shortcoming in my opinion. And it was not very well dressed, nor was the dressing very flavorful. The falafels are better than average, and stuffed with fairly moist falafel balls, a zesty hummus, and drowned in their homemade tahini sauce with chopped tomato and cucumber. Their twist on hot pastrami is served in a pita, but there are no grilled sandwiches available on the menu. But they do have that classic swirled rye bread, a staple in old style delis.\u003c/p>\n\u003cp>The beverage selection at Turk and Larkin Deli is quite vast, but it’s a good idea to pick yours before you reach the counter. The line gets long and moves fast, and you don’t want to have to cut back through it to grab a cold one. Alternatively, just beyond the register, they do provide a water cooler and cups to serve yourself. Dessert items are available at the counter when you pay. They not only have baklava, cookies, and pecan bars, but a full candy and gum selection that rivals the corner market. They use outside vendors for the sweets, and evidently put some consideration into the purchasing; a testament to their quest for quality. For example, Jean shared with us that the peanut butter cookies and pecan bars come from The Nutty Cookie in Emeryville. Others were described as “homemade” (but not by them); the chocolate chip cookie definitely being a highlight. And at $1.25 for a reasonably large cookie, they are half the price those at some local coffee houses.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The bottom line at Turk and Larkin Deli is that for the price and neighborhood, you really can’t beat it for an American deli. It’s easy to get well fed for under ten bucks, including your beverage. Everything seems quite fresh and is beautifully presented in the case. No one in my party was overwhelmed, but all left satisfied. I think my dining companion, Letitia, summed it up best when she said, “It’s definitely not a destination restaurant, but for the people who live, work, or go to school in the neighborhood, it’s great.” The owners are clearly devoted, super efficient, and can move a line like nobody’s business. I concluded that I’d definitely eat here when serving jury duty, considering the civil courthouse is just three blocks away. And I can imagine if I got to know Mike and Jean a little better, I’d want to eat at their place all the time.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Turk and Larkin Deli: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2909\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2920\">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/cp501iPod.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/40/2010/04/denise-coleman.jpg\" alt=\"Denise Coleman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Denise\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Juvenile Justice\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pinole\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turk and Larkin Deli\u003cbr>\n\u003cstrong>Reviewed Turk and Larkin Deli:\u003c/strong> Thursday February 18, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is absolutely my favorite place to have lunch. The lunches and salads are fresh, tasty, and appetizing. I come here and always feel better after I’ve eaten the lunch. I feel like I’ve eaten a healthier meal and I’m full. \u003c/p>\n\u003cp>I usually have take-out, because the restaurant is usually too cold — the front door is always open from people coming in. However, I sat and attempted to eat in the restaurant. The salads were as good as always. The décor is rather plain. Nothing to write home about. There are never too many people that decide to sit and eat, only a handful. Most people get food to go. The line is usually long, and the wait is a little long, but most people who eat there know it is worth the wait. Customers are always talking in line as they await the opportunity to give their order to Mike. \u003c/p>\n\u003cp>Mike and his wife work like a well-oiled machine. He does the orders, and she handles the money. If he gets too behind, Momma steps in and helps with the orders and still does the money, all while maintaining a pleasant demeanor. I feel you always get your money’s worth here. I know that is one reason people keep coming back. I will always come back to this place and will continue to recommend it to friends. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/david-demordaunt.jpg\" alt=\"David DeMordaunt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Company Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Clayton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Brown Sugar Kitchen\u003cbr>\n\u003cstrong>Reviewed Turk and Larkin Deli:\u003c/strong> February 4 and February 10, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Overall Summary:\u003c/strong> Average deli fare in an exceedingly bad neighborhood\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong> The quality of a neighborhood should influence, but not define a dining experience. The Turk & Larkin Deli is located in such an awful neighborhood that the dining experience is spent contemplating the worries and disconcerting observations from the walk to the restaurant, and then realizing that the gauntlet must be run again in order to return from whence one came. I patronized the establishment twice, and I have a better memory of the icky things I saw on the sidewalk, the body parts I would have preferred not to see, the assorted foul smells and menacing solicitations for money (and other things), than I have of the food served at the deli. \u003c/p>\n\u003cp>I am not delicate, prudish, or sheltered. I worked for six years in downtown San Francisco, so I know the difference between normal city realities and a dangerous neighborhood. One of my visits was with a friend who manages a business South of Market facing Jesse Alley (no picnic itself), and he heartily confirmed that this is a horrible neighborhood. On each visit I approached the deli walking several blocks from different directions. Same story both times.\u003c/p>\n\u003cp>Once safely inside the deli, the fare is fine, but it is no culinary oasis. On one visit, I asked the proprietor to recommend a specialty of the house, and she suggested roast chicken, which I ordered along with ravioli and a side Caesar salad. The chicken was enjoyable. Hot, juicy, and tender. But realistically, it is similar to the roast chicken you get at Costco. And you are not risking your life to get a Costco chicken. \u003c/p>\n\u003cp>It appeared to me that, aside from the chicken, everything served warm gets that way via a microwave. Fine, but not the hallmark of a quest for excellence. I opted to stay away from the chicken sandwiches, because the pre-cooked chicken breasts in the deli case had what appeared to be charred chunks of ash scattered on them. I didn’t want to crunch into a piece of ash while eating microwaved chicken. It would be quite easy for an employee to notice the ash chunks and brush them away (or not allow them to be there in the first place), so it was disconcerting to think that no one cared to do so. It also indicated that the deli might not always be catering to discerning customers.\u003c/p>\n\u003cp>On my second visit, with the memory of having just passed within inches of a shouting match between a barely dressed toothless elderly woman and her angry business associate still fresh in my mind, I noticed that the wall menu identified the hot pastrami pita sandwich as a house specialty, so I ordered that. My companion ordered another house specialty, the bacon sandwich. We both enjoyed our sandwiches, but neither of us felt that we were experiencing something exciting, innovative, or delectable. Both sandwiches were warmed via the aforementioned microwave, which means that they likewise cooled artificially fast. And I think that the avocado in mine might have been a more interesting element in the sandwich if it had been spared from the microwave and served fresh.\u003c/p>\n\u003cp>The proprietors were very friendly and helpful. When you engage them in conversation, you definitely get a “down home” feeling about the place. On both my visits I beat the lunch rush, so my service experience was smooth, but a significant line forms shortly after the noon hour.\u003c/p>\n\u003cp>The drinks were standard convenience store soft drinks / juices in cans and bottles, so there is nothing to explore or discuss. The dessert option is plastic-wrapped cookies, which the proprietors admitted they did not make, so I did not try them. The décor is unintended retro, back to maybe the early ’70s (i.e., walls covered in sheets of faux wood paneling).\u003c/p>\n\u003cp>\u003cstrong>Conclusion:\u003c/strong> If you happen to work in this neighborhood, and if you don’t have much time for lunch, then you might thank your lucky stars that there is some place nearby that serves basically decent food. But otherwise, the prudent policy would be to stay away. I would never want my wife or parents to have to walk though this area. The food will do, but it is nothing to seek out.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/evan-hirsh.jpg\" alt=\"Evan Hirsh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Evan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> DJ and Budding Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 2223 Restaurant and Bar\u003cbr>\n\u003cstrong>Reviewed Turk and Larkin Deli:\u003c/strong> Thursday February 11, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTurk and Larkin Deli is a Tenderloin neighborhood throwback to 1979 when proprietors Mike and Jean birthed this local institution. They seem to put their heart and soul into everything they do, including cooking, preparing, displaying, and serving a wide array of food from their lengthy deli case. And how a married couple manages to spend their whole adult life in such close proximity behind the same counter and still have it run like a well-oiled machine with a smile on their faces and their sense of humor intact is truly a testament to their devotion and compatibility. I actually felt really lucky to be dining in what the photos on the wall reveal to be not only their family business, but more of an actual member of the family. \n\u003cp>From the minute you walk in, the feeling is of a cafeteria of yesteryear. Sheets and sheets of laminate and Formica adorned with brass rails surround you. For some reason, I can imagine this place in an episode of \u003cem>Streets of San Francisco\u003c/em>, and perhaps it has been (I’m sure some trivia nut will look that up). And what you hear on the street in the Tenderloin is true: if you ever need a uniformed officer at lunch hour, this is the place to find one. In fact, it’s in the shadow of the Federal building, so the clientele can get interesting, I’m sure. \u003c/p>\n\u003cp>From what my three dining mates and I observed, a large percentage of their customers opt for a meal to go, but a few other tables were occupied besides ours. Therefore, conversation was easy to manage with minimal distraction or interference. In fact, there don’t seem to be any tables for more than three diners. We pulled a chair from the next table, but had to carry our trays back to the counter to accommodate four place settings. The dining area is essentially neat, not the cleanest ever, but certainly not gross either. Mike and Jean appear to be the only ones working, and are probably too busy serving customers to bus the tables. Fortunately, most people seem to take care of their own mess, but not 100%, and there were a few tables with refuse left behind. The food itself tends to be messy (or “gloppy,” as a friend described it), and the thinness of the napkins justifies using three or four for a meal.\u003c/p>\n\u003cp>The food is a mix of typical American deli fare with some Middle Eastern and Russian favorites thrown in for variety’s sake. Their menu uses some handy and cost-effective pairings, such as half sandwiches with a combination of two or three of the plentiful salad choices. To accompany my delicious homemade meatloaf sandwich (which was huge for a half version), I opted for the Caesar salad, which was fresh and well dressed, and the Greek salad, which was a bit of a disappointment. Using canned ripe olives as opposed to some Greek variety, such as Kalamata, is a shortcoming in my opinion. And it was not very well dressed, nor was the dressing very flavorful. The falafels are better than average, and stuffed with fairly moist falafel balls, a zesty hummus, and drowned in their homemade tahini sauce with chopped tomato and cucumber. Their twist on hot pastrami is served in a pita, but there are no grilled sandwiches available on the menu. But they do have that classic swirled rye bread, a staple in old style delis.\u003c/p>\n\u003cp>The beverage selection at Turk and Larkin Deli is quite vast, but it’s a good idea to pick yours before you reach the counter. The line gets long and moves fast, and you don’t want to have to cut back through it to grab a cold one. Alternatively, just beyond the register, they do provide a water cooler and cups to serve yourself. Dessert items are available at the counter when you pay. They not only have baklava, cookies, and pecan bars, but a full candy and gum selection that rivals the corner market. They use outside vendors for the sweets, and evidently put some consideration into the purchasing; a testament to their quest for quality. For example, Jean shared with us that the peanut butter cookies and pecan bars come from The Nutty Cookie in Emeryville. Others were described as “homemade” (but not by them); the chocolate chip cookie definitely being a highlight. And at $1.25 for a reasonably large cookie, they are half the price those at some local coffee houses.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bottom line at Turk and Larkin Deli is that for the price and neighborhood, you really can’t beat it for an American deli. It’s easy to get well fed for under ten bucks, including your beverage. Everything seems quite fresh and is beautifully presented in the case. No one in my party was overwhelmed, but all left satisfied. I think my dining companion, Letitia, summed it up best when she said, “It’s definitely not a destination restaurant, but for the people who live, work, or go to school in the neighborhood, it’s great.” The owners are clearly devoted, super efficient, and can move a line like nobody’s business. I concluded that I’d definitely eat here when serving jury duty, considering the civil courthouse is just three blocks away. And I can imagine if I got to know Mike and Jean a little better, I’d want to eat at their place all the time.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Brown Sugar Kitchen: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2902\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2920\">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/cp501iPod.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/40/2010/04/david-demordaunt.jpg\" alt=\"David DeMordaunt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Company Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Clayton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Brown Sugar Kitchen\u003cbr>\n\u003cstrong>Reviewed Brown Sugar Kitchen:\u003c/strong> Multiple Visits in February 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Overall Summary:\u003c/strong> Delicious and innovative food that is exciting to anticipate and satisfying to eat. This restaurant has a commitment to serving you the best possible fare.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong> There is one quick way of determining whether a breakfast restaurant cares about excellence: Does it serve real maple syrup? Shockingly, almost none do. But when you find one that does, you know you are onto something. You know that the proprietors take pride in the quality of their food, and don’t want to insult it with some kind of brown chemical goop with a long list of scientific ingredients. By just using the maple syrup test, you come up with a short list of good bets for a worthwhile breakfast / brunch / lunch dining experience. Then filter that list through the “fresh squeezed orange juice test,” and you are down to the few and the proud.\u003c/p>\n\u003cp>Brown Sugar Kitchen breezes through these tests, and that is just the beginning. BSK’s waffles are something you really must try to experience while you tarry on this earth. They are a complete breed apart from the rest of the world’s waffles. They are delicate and sublime with a unique taste, and as you marvel with each bite, before you know it, you have eaten them all. The waffles are served either with real maple syrup, or with the house specialty, which is a reduced apple cider / brown sugar syrup. Wow. If you have experienced these waffles, and then later in life you wind up on death row, chances are these waffles will be a part of your last meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, the whole menu is interesting and delicious, but the waffles are simply profound and require their own separate discussion. The fried chicken has a unique and delicious flavor, and is a nice savory accompaniment to a waffle. The pork ribs have a wonderful smoky aura, topped with a little pineapple salsa. As you are about finishing up your second rib, you realize they have a wicked, little, spicy after-bite. The gumbo is surprisingly mild, and maybe my least adored menu item at BSK. I also felt that the shrimp in the gumbo were over-cooked.\u003c/p>\n\u003cp>Start out your experience with some beignets, served too hot to touch as little triangles dusted with powdered sugar and served with homemade jam. Very yummy. Sharing a sticky bun is also a fun way to get started. As you leave, pick up some apple cake, or maybe one of the chocolate chip cookies, garnished with just a little bit of sea salt!\u003c/p>\n\u003cp>My server once described the fare as, “New soul food with a California twist.” Whatever that means, it results in a most enjoyable dining experience.\u003c/p>\n\u003cp>BSK is located in an otherwise industrial stretch of Mandela Parkway, and the interior décor is straight-up diner, with an open kitchen and a bustling atmosphere. Owner Tanya Holland can often be seen toiling alongside her employees in the kitchen. The area is safe, and parking isn’t a problem.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/denise-coleman.jpg\" alt=\"Denise Coleman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Denise\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Juvenile Justice\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pinole\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turk and Larkin Deli\u003cbr>\n\u003cstrong>Reviewed Brown Sugar Kitchen:\u003c/strong> Saturday February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was very surprised when I walked into the restaurant. I expected a larger place with the fragrant smell of home cooking. It was early, so the place was not that crowded. I stood at the door for a minute or two before anyone seated me. I was escorted to a counter seat. I would have preferred to been given a choice of a counter or a table, given that the place was just not that crowded. I sat at the counter anyway and was not very comfortable. Then I got really upset when I overheard someone else being seated, and they were asked if they wanted the counter or a table. \n\u003cp>I reviewed the menu quite thoroughly, as I looked around at the cooks, wait staff, and overall décor. The noise level was OK, the décor is nice and very mellow. I waited a long time after reviewing the menu to be asked what I was going to order. In fact, I had to stop someone to tell them I was ready to order. \u003c/p>\n\u003cp>There was a coffee bar that looked great and was staffed by a single person. There were three cooks. Two were men, and the other was a woman. She appeared to be the one in charge, because she was constantly looking around to make sure everything was running smoothly. I thought the prices were high for breakfast. Maybe I should say the prices were high for the amount of food you got. \u003c/p>\n\u003cp>When I think of a Southern restaurant, one of the first things that come to mind is the quantity of food you usually get. So, I was really surprised when I got a handful of potatoes and maybe two eggs. The eggs had spinach, broccoli, and onions in them. I thought, “Oh, no.” I usually have a vegetable scramble, and it has mushrooms, cheese, onions, broccoli, peppers, and the like. I was pleasantly surprised that the food was very good, different, but good. I had already set myself up not to like the food based on the price and the service, so I was impressed when I tasted the eggs — it made up for the bad service and the price. \u003c/p>\n\u003cp>The order did arrive in a timely fashion, and the coffee was fabulous. When I started out that morning, I went the wrong way and then got my bearings straight and had to head in the right direction. I know the neighborhood and was glad to see it revitalizing itself. Parking was easy, I parked right in front. I’m not sure if I would go there again, however, I would recommend it to friends. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/evan-hirsh.jpg\" alt=\"Evan Hirsh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Evan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> DJ and Budding Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 2223 Restaurant and Bar\u003cbr>\n\u003cstrong>Reviewed Brown Sugar Kitchen:\u003c/strong> Tuesday February 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAlthough it has always been clear that \u003cem>Check, Please! Bay Area\u003c/em> is a tremendous source for discovering wonderful restaurants to try, I hadn’t considered what the visceral experience of venturing out to one of the other guests’ restaurant choices for the purpose of talking about it on the show would do to me. And what a thrill it was. \n\u003cp>For the rest of its existence, the incredible Brown Sugar Kitchen, in their affectionately named neighborhood of “Sweet West Oakland,” will eternally live blissfully in my memory as the place I went to “back in 2010” in preparation for the show. And at this point, I am very excited to meet the guest who brought this restaurant on to the program, and I can certainly understand why they consider it a favorite. Brown Sugar Kitchen is a high-concept restaurant serving what the chef/owner Tanya Holland calls “New Soul Cooking,” and I call fabulous. In fact, I have a really hard time finding anything about which to complain. But I will, however, share an interesting negative anecdote that came to mind as I wiped my mouth with one of their thick paper napkins. When I was young, my mother told me about her one and only experience at McDonald’s. She was shocked to notice a ring of grease around her mouth after consuming a Quarter Pounder, and vowed never to return. Well, the ring of grease around my mouth after every bite of the heavenly food I savored at Brown Sugar Kitchen just served to glisten the outline of my ear-to-ear smile worn throughout this incredible meal. Eat your heart out fast food, this is one greasy meal worth eating, and I understand they use the “healthiest grease possible.” \u003c/p>\n\u003cp>The beautiful smile, which welcomed us through the door, couldn’t have possibly predicted nor foretold the unique and special experience my dining companion Andy and I were about to receive. Offered a choice of two deuces or the counter, we opted for the front row seat to the open kitchen; always an amusing diversion while dining. From the 360-degree rotational stools, we could take in the atmosphere of the odd shaped, intimate diner. Although it is an extremely casual environment, a florist was replacing all of the centerpieces scattered across the counter and tables, and the ones she took away still looked fine themselves. The joint was packed, especially for 11:10am on a random Tuesday (the best time to get out and get things done without waiting very long for anything). The place had a very loud, buzzing vibe, and got busier and louder as the lunch hour crept up on us. We were also in a perfect position to notice the sparkling clean kitchen. Stainless steel has seldom shined so bright, which is a testament to their cleaning crew’s efforts and should not go unmentioned.\u003c/p>\n\u003cp>The service staff at Brown Sugar Kitchen has to get props for being some of the sweetest you’ll find. When we were seated, the hostess offered to take our drink order, but gladly accepted an order to start with a biscuit as well. After I ordered an OJ, she turned to Andy and asked, “And for the gentleman?” which, for some reason, sounded so eloquent to me. The drinks and biscuit showed up almost immediately, and although the room was packed, the service remained fast and attentive throughout. If I have to make any negative comment at all, just to prove my mother doesn’t own the place, it would be that it took a few minutes for Andy to get a coffee refill a time or two. But what they lacked in a flawless attention to every single detail that I would only expect in a five star restaurant anyway, they more than made up for in attitude. And although the server may take a few minutes to summon, she’ll spend all the time you want joking, discussing the menu, or whatever, proving that everyone gets their fair share of her attention. Everything was done cheerfully with a smile, too, including splitting things, so we could share and taste multiple dishes. We learned that our server’s name was Cerise at the very end, otherwise we would have loved to refer to her by name all along.\u003c/p>\n\u003cp>A very interesting thing happened regarding the timing of our visit and their hours of service. I had researched the restaurant through their website before going, and took note of the hours (7:00am – 3:00pm) and mention of “breakfast and lunch.” However, since only a Saturday menu was posted on their web site, I was unsure if there was only one menu for the duration of their service, or if during the week it was broken into two separate menus. That caused me to wonder if there was perhaps a cut-off hour when they shift from one meal to the other. We happened to arrive at 11:10am, and noticed that the menu we were given was exclusively breakfast (although they serve fried chicken for breakfast!), but it was served until 11:30am. I immediately realized that we had the opportunity to have a unique experience for this review. Since I wanted to try as much of the food as possible, we ordered a few things from the breakfast menu, and then planned a secondary order from the lunch menu after 11:30. What a fun place to indulge in two whole meals in one sitting! And in her usual attentive way, Cerise delivered the lunch menus at 11:32, and we were on our way to the second round…\u003c/p>\n\u003cp>Saving the best (and most important) for last, the remainder of the review will be about the food. For my money, that’s why I go out to eat; to experience something I can’t make at home. Not only did everything we ate at Brown Sugar Kitchen satisfy that criteria, but there wasn’t a bite or sip of anything that didn’t completely blow me away. \u003c/p>\n\u003cp>Chronologically, I started with a homemade hot chocolate with homemade marshmallows. I quest for a gourmet cup of cocoa in my travels, and the assurance I was given when inquiring about their version convinced me I couldn’t lose here. This cup was a frothy, sweet, chocolaty dream with two gooey, sticky marshmallows floating on top that satisfied thoroughly. Even the organic, fresh-squeezed orange juice was a treat. It was thick and, I daresay, “creamy.” I have had OJ just about every day of my life for decades, and have never had one like that, nor would I have ever used that word to describe it, but there it is. \u003c/p>\n\u003cp>Next came the flakey, savory cheddar, bacon, and scallion biscuit. I have never had a palm full of grease after eating a biscuit before, but that is in no way a complaint coming from me. In my opinion, there are three reasons to eat out: fat, salt, and sugar, and Brown Sugar Kitchen never disappoints on that score. Their signature cornmeal waffle, proudly displayed on the restaurant tee-shirts, is the lightest, crispiest, most delicate waffle I have ever encountered. How on earth they manage to make it greasy, yet crispy and light as a feather all at the same time is far beyond me, but it simply melts in your mouth. Furthermore, I had never even heard of brown sugar butter or apple cider syrup, and yet those adornments shot this already stellar dish straight to the cosmos. \u003c/p>\n\u003cp>A truly good macaroni and cheese is a lucky and surprisingly rare find. Somehow, by the time it was delivered, I was well confident that theirs would be very highly ranked among my favorites, and I’m pleased to report that my expectations were spot-on in that respect. It was cheesy, creamy, and delicious; and although I wouldn’t call it light, it wasn’t one of those chewy, glutinous messes you so often come across. \u003c/p>\n\u003cp>My first bite into the oyster po’boy sandwich revealed the most delicate and, for lack of a better word, perfect fried oysters, nestled in a web of tangy shredded greens resembling a slaw. It’s all served in the softest bun I’ve ever had, and was very easy to cut in two and split between us. All main dishes come with a choice of side, so for our ribs we opted for the smoked, mashed yams, which proved to be a smoky, buttery, yummy pile of deep orange goodness. The BBQ ribs that accompanied them were super smoky and tender with a sweet, flavorful pineapple glaze. I suppose the best words to describe them are, “Mmm-mmm good.…” \u003c/p>\n\u003cp>And a final well-conceived decision on our part led to a bonus indulgence later in the evening. Having no possible room to consume one of the delicious looking desserts enticing us at the front counter, we ordered a slice of their homemade pecan pie to go. Topped with a scoop of vanilla ice cream, the pie tied our whole dinner together with what we had experienced earlier in the day, and it was so fun to reminisce. The pie crust was crunchy and delicate at the same time, and I have no idea how they do it. It was simply one of the best pies I’ve ever had. In fact, I can say with confidence that most everything I ate at Brown Sugar Kitchen was the best version of that dish I’ve had.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I have often been accused of being a walking commercial for everything about which I speak. My policy for sharing is simple, and was established early in life when my father convinced me, “If you don’t have anything nice to say, don’t say anything at all.” This experience of being a guest on \u003cem>Check, Please! Bay Area\u003c/em> is a true test for me, because I have to give an honest report of all three restaurants, and if necessary will deliver some negative impressions and opinions of these places which are all new to me. Thank goodness I lucked out with Brown Sugar Kitchen for the first review. This is the kind of place I’d love to take everyone I like, and see the look of satisfaction and bliss on their faces as they savor the unique flavors of Tanya Holland’s “New Soul Cooking.” MMM-MMM GOOD!!!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Brown Sugar Kitchen: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2902\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2920\">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/cp501iPod.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/40/2010/04/david-demordaunt.jpg\" alt=\"David DeMordaunt\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Company Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> Clayton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Brown Sugar Kitchen\u003cbr>\n\u003cstrong>Reviewed Brown Sugar Kitchen:\u003c/strong> Multiple Visits in February 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Overall Summary:\u003c/strong> Delicious and innovative food that is exciting to anticipate and satisfying to eat. This restaurant has a commitment to serving you the best possible fare.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong> There is one quick way of determining whether a breakfast restaurant cares about excellence: Does it serve real maple syrup? Shockingly, almost none do. But when you find one that does, you know you are onto something. You know that the proprietors take pride in the quality of their food, and don’t want to insult it with some kind of brown chemical goop with a long list of scientific ingredients. By just using the maple syrup test, you come up with a short list of good bets for a worthwhile breakfast / brunch / lunch dining experience. Then filter that list through the “fresh squeezed orange juice test,” and you are down to the few and the proud.\u003c/p>\n\u003cp>Brown Sugar Kitchen breezes through these tests, and that is just the beginning. BSK’s waffles are something you really must try to experience while you tarry on this earth. They are a complete breed apart from the rest of the world’s waffles. They are delicate and sublime with a unique taste, and as you marvel with each bite, before you know it, you have eaten them all. The waffles are served either with real maple syrup, or with the house specialty, which is a reduced apple cider / brown sugar syrup. Wow. If you have experienced these waffles, and then later in life you wind up on death row, chances are these waffles will be a part of your last meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, the whole menu is interesting and delicious, but the waffles are simply profound and require their own separate discussion. The fried chicken has a unique and delicious flavor, and is a nice savory accompaniment to a waffle. The pork ribs have a wonderful smoky aura, topped with a little pineapple salsa. As you are about finishing up your second rib, you realize they have a wicked, little, spicy after-bite. The gumbo is surprisingly mild, and maybe my least adored menu item at BSK. I also felt that the shrimp in the gumbo were over-cooked.\u003c/p>\n\u003cp>Start out your experience with some beignets, served too hot to touch as little triangles dusted with powdered sugar and served with homemade jam. Very yummy. Sharing a sticky bun is also a fun way to get started. As you leave, pick up some apple cake, or maybe one of the chocolate chip cookies, garnished with just a little bit of sea salt!\u003c/p>\n\u003cp>My server once described the fare as, “New soul food with a California twist.” Whatever that means, it results in a most enjoyable dining experience.\u003c/p>\n\u003cp>BSK is located in an otherwise industrial stretch of Mandela Parkway, and the interior décor is straight-up diner, with an open kitchen and a bustling atmosphere. Owner Tanya Holland can often be seen toiling alongside her employees in the kitchen. The area is safe, and parking isn’t a problem.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/denise-coleman.jpg\" alt=\"Denise Coleman\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Denise\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Juvenile Justice\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pinole\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Turk and Larkin Deli\u003cbr>\n\u003cstrong>Reviewed Brown Sugar Kitchen:\u003c/strong> Saturday February 13, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI was very surprised when I walked into the restaurant. I expected a larger place with the fragrant smell of home cooking. It was early, so the place was not that crowded. I stood at the door for a minute or two before anyone seated me. I was escorted to a counter seat. I would have preferred to been given a choice of a counter or a table, given that the place was just not that crowded. I sat at the counter anyway and was not very comfortable. Then I got really upset when I overheard someone else being seated, and they were asked if they wanted the counter or a table. \n\u003cp>I reviewed the menu quite thoroughly, as I looked around at the cooks, wait staff, and overall décor. The noise level was OK, the décor is nice and very mellow. I waited a long time after reviewing the menu to be asked what I was going to order. In fact, I had to stop someone to tell them I was ready to order. \u003c/p>\n\u003cp>There was a coffee bar that looked great and was staffed by a single person. There were three cooks. Two were men, and the other was a woman. She appeared to be the one in charge, because she was constantly looking around to make sure everything was running smoothly. I thought the prices were high for breakfast. Maybe I should say the prices were high for the amount of food you got. \u003c/p>\n\u003cp>When I think of a Southern restaurant, one of the first things that come to mind is the quantity of food you usually get. So, I was really surprised when I got a handful of potatoes and maybe two eggs. The eggs had spinach, broccoli, and onions in them. I thought, “Oh, no.” I usually have a vegetable scramble, and it has mushrooms, cheese, onions, broccoli, peppers, and the like. I was pleasantly surprised that the food was very good, different, but good. I had already set myself up not to like the food based on the price and the service, so I was impressed when I tasted the eggs — it made up for the bad service and the price. \u003c/p>\n\u003cp>The order did arrive in a timely fashion, and the coffee was fabulous. When I started out that morning, I went the wrong way and then got my bearings straight and had to head in the right direction. I know the neighborhood and was glad to see it revitalizing itself. Parking was easy, I parked right in front. I’m not sure if I would go there again, however, I would recommend it to friends. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/04/evan-hirsh.jpg\" alt=\"Evan Hirsh\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Evan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> DJ and Budding Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 2223 Restaurant and Bar\u003cbr>\n\u003cstrong>Reviewed Brown Sugar Kitchen:\u003c/strong> Tuesday February 9, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAlthough it has always been clear that \u003cem>Check, Please! Bay Area\u003c/em> is a tremendous source for discovering wonderful restaurants to try, I hadn’t considered what the visceral experience of venturing out to one of the other guests’ restaurant choices for the purpose of talking about it on the show would do to me. And what a thrill it was. \n\u003cp>For the rest of its existence, the incredible Brown Sugar Kitchen, in their affectionately named neighborhood of “Sweet West Oakland,” will eternally live blissfully in my memory as the place I went to “back in 2010” in preparation for the show. And at this point, I am very excited to meet the guest who brought this restaurant on to the program, and I can certainly understand why they consider it a favorite. Brown Sugar Kitchen is a high-concept restaurant serving what the chef/owner Tanya Holland calls “New Soul Cooking,” and I call fabulous. In fact, I have a really hard time finding anything about which to complain. But I will, however, share an interesting negative anecdote that came to mind as I wiped my mouth with one of their thick paper napkins. When I was young, my mother told me about her one and only experience at McDonald’s. She was shocked to notice a ring of grease around her mouth after consuming a Quarter Pounder, and vowed never to return. Well, the ring of grease around my mouth after every bite of the heavenly food I savored at Brown Sugar Kitchen just served to glisten the outline of my ear-to-ear smile worn throughout this incredible meal. Eat your heart out fast food, this is one greasy meal worth eating, and I understand they use the “healthiest grease possible.” \u003c/p>\n\u003cp>The beautiful smile, which welcomed us through the door, couldn’t have possibly predicted nor foretold the unique and special experience my dining companion Andy and I were about to receive. Offered a choice of two deuces or the counter, we opted for the front row seat to the open kitchen; always an amusing diversion while dining. From the 360-degree rotational stools, we could take in the atmosphere of the odd shaped, intimate diner. Although it is an extremely casual environment, a florist was replacing all of the centerpieces scattered across the counter and tables, and the ones she took away still looked fine themselves. The joint was packed, especially for 11:10am on a random Tuesday (the best time to get out and get things done without waiting very long for anything). The place had a very loud, buzzing vibe, and got busier and louder as the lunch hour crept up on us. We were also in a perfect position to notice the sparkling clean kitchen. Stainless steel has seldom shined so bright, which is a testament to their cleaning crew’s efforts and should not go unmentioned.\u003c/p>\n\u003cp>The service staff at Brown Sugar Kitchen has to get props for being some of the sweetest you’ll find. When we were seated, the hostess offered to take our drink order, but gladly accepted an order to start with a biscuit as well. After I ordered an OJ, she turned to Andy and asked, “And for the gentleman?” which, for some reason, sounded so eloquent to me. The drinks and biscuit showed up almost immediately, and although the room was packed, the service remained fast and attentive throughout. If I have to make any negative comment at all, just to prove my mother doesn’t own the place, it would be that it took a few minutes for Andy to get a coffee refill a time or two. But what they lacked in a flawless attention to every single detail that I would only expect in a five star restaurant anyway, they more than made up for in attitude. And although the server may take a few minutes to summon, she’ll spend all the time you want joking, discussing the menu, or whatever, proving that everyone gets their fair share of her attention. Everything was done cheerfully with a smile, too, including splitting things, so we could share and taste multiple dishes. We learned that our server’s name was Cerise at the very end, otherwise we would have loved to refer to her by name all along.\u003c/p>\n\u003cp>A very interesting thing happened regarding the timing of our visit and their hours of service. I had researched the restaurant through their website before going, and took note of the hours (7:00am – 3:00pm) and mention of “breakfast and lunch.” However, since only a Saturday menu was posted on their web site, I was unsure if there was only one menu for the duration of their service, or if during the week it was broken into two separate menus. That caused me to wonder if there was perhaps a cut-off hour when they shift from one meal to the other. We happened to arrive at 11:10am, and noticed that the menu we were given was exclusively breakfast (although they serve fried chicken for breakfast!), but it was served until 11:30am. I immediately realized that we had the opportunity to have a unique experience for this review. Since I wanted to try as much of the food as possible, we ordered a few things from the breakfast menu, and then planned a secondary order from the lunch menu after 11:30. What a fun place to indulge in two whole meals in one sitting! And in her usual attentive way, Cerise delivered the lunch menus at 11:32, and we were on our way to the second round…\u003c/p>\n\u003cp>Saving the best (and most important) for last, the remainder of the review will be about the food. For my money, that’s why I go out to eat; to experience something I can’t make at home. Not only did everything we ate at Brown Sugar Kitchen satisfy that criteria, but there wasn’t a bite or sip of anything that didn’t completely blow me away. \u003c/p>\n\u003cp>Chronologically, I started with a homemade hot chocolate with homemade marshmallows. I quest for a gourmet cup of cocoa in my travels, and the assurance I was given when inquiring about their version convinced me I couldn’t lose here. This cup was a frothy, sweet, chocolaty dream with two gooey, sticky marshmallows floating on top that satisfied thoroughly. Even the organic, fresh-squeezed orange juice was a treat. It was thick and, I daresay, “creamy.” I have had OJ just about every day of my life for decades, and have never had one like that, nor would I have ever used that word to describe it, but there it is. \u003c/p>\n\u003cp>Next came the flakey, savory cheddar, bacon, and scallion biscuit. I have never had a palm full of grease after eating a biscuit before, but that is in no way a complaint coming from me. In my opinion, there are three reasons to eat out: fat, salt, and sugar, and Brown Sugar Kitchen never disappoints on that score. Their signature cornmeal waffle, proudly displayed on the restaurant tee-shirts, is the lightest, crispiest, most delicate waffle I have ever encountered. How on earth they manage to make it greasy, yet crispy and light as a feather all at the same time is far beyond me, but it simply melts in your mouth. Furthermore, I had never even heard of brown sugar butter or apple cider syrup, and yet those adornments shot this already stellar dish straight to the cosmos. \u003c/p>\n\u003cp>A truly good macaroni and cheese is a lucky and surprisingly rare find. Somehow, by the time it was delivered, I was well confident that theirs would be very highly ranked among my favorites, and I’m pleased to report that my expectations were spot-on in that respect. It was cheesy, creamy, and delicious; and although I wouldn’t call it light, it wasn’t one of those chewy, glutinous messes you so often come across. \u003c/p>\n\u003cp>My first bite into the oyster po’boy sandwich revealed the most delicate and, for lack of a better word, perfect fried oysters, nestled in a web of tangy shredded greens resembling a slaw. It’s all served in the softest bun I’ve ever had, and was very easy to cut in two and split between us. All main dishes come with a choice of side, so for our ribs we opted for the smoked, mashed yams, which proved to be a smoky, buttery, yummy pile of deep orange goodness. The BBQ ribs that accompanied them were super smoky and tender with a sweet, flavorful pineapple glaze. I suppose the best words to describe them are, “Mmm-mmm good.…” \u003c/p>\n\u003cp>And a final well-conceived decision on our part led to a bonus indulgence later in the evening. Having no possible room to consume one of the delicious looking desserts enticing us at the front counter, we ordered a slice of their homemade pecan pie to go. Topped with a scoop of vanilla ice cream, the pie tied our whole dinner together with what we had experienced earlier in the day, and it was so fun to reminisce. The pie crust was crunchy and delicate at the same time, and I have no idea how they do it. It was simply one of the best pies I’ve ever had. In fact, I can say with confidence that most everything I ate at Brown Sugar Kitchen was the best version of that dish I’ve had.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I have often been accused of being a walking commercial for everything about which I speak. My policy for sharing is simple, and was established early in life when my father convinced me, “If you don’t have anything nice to say, don’t say anything at all.” This experience of being a guest on \u003cem>Check, Please! Bay Area\u003c/em> is a true test for me, because I have to give an honest report of all three restaurants, and if necessary will deliver some negative impressions and opinions of these places which are all new to me. Thank goodness I lucked out with Brown Sugar Kitchen for the first review. This is the kind of place I’d love to take everyone I like, and see the look of satisfaction and bliss on their faces as they savor the unique flavors of Tanya Holland’s “New Soul Cooking.” MMM-MMM GOOD!!!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Brown Sugar Kitchen [CLOSED]: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2860\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2920\">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/cp501iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=BOUE6BeOsjQ\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2534 Mandela Parkway (at 26th Street)\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-839-7685\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:ps@brownsugarkitchen.com\">ps@brownsugarkitchen.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.brownsugarkitchen.com\">brownsugarkitchen.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Tanya Holland and Phil Surkis\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tanya Holland\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Jeremy Armstrong\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Southern/Soul/BBQ/Caribbean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cornmeal Waffles with Buttermilk Fried Chicken, BBQ Shrimp Grits, Cheddar Cheese Grits and Poached Eggs\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-3:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-3:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-3:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-3:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 7:00am-3:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 8:00am-3:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\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\u003cbr>\n\u003cstrong>Accept Reservations:\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> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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