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"content": "\u003cp>\u003cstrong>Patio Filipino: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3392\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">full episode video\u003c/a> | \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp503iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jr-reyes.jpg\" alt=\"JR Reyes\" title=\"JR Reyes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> JR\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nursing Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hercules\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patio Filipino\u003cbr>\n\u003cstrong>Reviewed Patio Filipino:\u003c/strong> Saturday, February 20, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>“What’s for dinner?” It’s a common question everybody asks, and while most people rarely admit as much, they’re likely not thinking of Filipino. While the limited amount of restaurants available to the Bay Area has defined the cuisine to one type of experience, what Patio Filipino does is amazing. Through a complex array of distinct flavors, it’s the food that not only fulfills, but also showcases the country’s rich colonial history.\u003c/p>\n\u003cp>\tAccompanied by my sisters and my aunt, who was visiting from the Philippines, I couldn’t imagine bringing a better person to help measure the quality of our meal. Coming in without a dinner reservation, we were able to get a table in about fifteen minutes. During that time, what struck us immediately was how it wasn’t your typical Filipino restaurant. “No steam table? Where was the long line of customers holding their trays and to-go boxes?” In its place, we found a refreshingly modern, yet classic dining room that reflected elements of the country’s colonial days. In addition to the décor, what we also found was an inviting atmosphere with families, private functions, and a staff that welcomed us in. A good first impression, no doubt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\tWhen most people think of culture, one element where it is normally reflected is in the food. Growing up in this environment, I’d like to think I have a more discerning palate and with it, a more conspicuous attitude. And so our adventure began by ordering the lumpianitas (lumpia for short) for appetizers. Served crisp with a side of sweet chili sauce, the pork was sautéed to perfection and provided a nice warm-up to the rest of our meal. Having grown up eating many Filipino staples, we decided to spoil ourselves and order dishes we’d commonly find reserved for special family occasions. A good decision it turned out. First up, was the crispy binagoongan, which is pork, served crisp, laid out on a bed of grilled eggplant, diced with fresh mangoes, juicy tomatoes, and sprinkled with green onions. As it turns out, it’s a Patio Filipino specialty. Next up, a personal favorite of mine, pinakbet. This dish has a variety of vegetables, including sautéed eggplant, okra, bitter melon, and string beans, sautéed with pork and shrimp in shrimp paste. Hmmm… the thought of it already sends me back to old childhood memories. Thanks Patio! And like any Filipino meal, steamed rice is a necessity. We paired that up with another Filipino classic, kare kare, a vegetarian stew that’s sautéed in peanut sauce and served with a side of shrimp paste.\u003c/p>\n\u003cp>With a diverse menu and a colorful array of flavors, it’s easy to see why many people flock to Patio Filipino. By staying true to its roots, what you’ll find is not only classic Filipino Spanish cuisine, but such a distinct hospitality you’d think you were in Manila. So when a person does wonder, “What’s for dinner?” I’m recommending, “Patio Filipino.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/liz-smith.jpg\" alt=\"Liz Smith\" title=\"Liz Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liz\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Freelance Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lahore Karahi\u003cbr>\n\u003cstrong>Reviewed Patio Filipino:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIf you ask people what Filipino cuisine is, most will have no idea. And as a half-Filipina woman, I am embarrassed to say that I know no more than most! So, I was excited to try this restaurant, which just happens to be down the street from a good friend’s house in San Bruno. This strip of El Camino Real, at first, seems a little non-descript, but some of the best food can be found inside the most humble of exteriors.\u003c/p>\n\u003cp>Patio Filipino seems to lend itself to large groups and families. The night that we went, there was only one other party in the restaurant, but it was early in the week and I imagine that the weekend nights draw the crowds. The inside is casually elegant – comfortable enough to wear jeans, but nice enough for a special occasion celebration.\u003c/p>\n\u003cp>All of the dishes really lend themselves to sharing, as they are generously portioned and served family-style. We started with the lumpianitas and the glazed calamares fritos. Lumpianitas are small fried spring rolls filled with pork — we were expecting to get four or five, and there were about twelve on the plate! They were crisp and good. The glazed calamares fritos were excellent — tender pieces of calamari very, very lightly fried with a sweet/spicy honey-chile sauce, which made for a wonderful tangy flavor.\u003c/p>\n\u003cp>For our main courses, we had the carne a la cubana, chicken and pork adobo, and sizzling sigsig. The carne a la cubana had some flavors that were definitely reminiscent of South America — ground beef sautéed with garbanzos, carrots, potatoes, peas, and raisins, almost what you might expect to find on the inside of an empanada. The fried eggs on top were a nice accompaniment, making a kind of sauce when you broke the yoke into the dish. The chicken and pork adobo was traditional and good with tender meat, and a lighter vinegar-soy sauce, which was good over the garlic rice that we got as a side dish. The sizzling sigsig was my favorite entrée; the ingredients were simple (pork, garlic, onion, jalapeño pepper, and egg), but the preparation was unique, with the pork being cooked until almost crispy, making the dish not mushy at all, despite its appearance, and full of interesting texture. The garlic rice could almost stand out as its own dish — full of toasted garlic bits and onions, it was very flavorful. All three of us were really pleased with all of the dishes, and were pleasantly full afterwards.\u003c/p>\n\u003cp>Because the food was a little on the heavy/oily side, we found that beer was the best accompaniment. They offer San Miguel, regular or light, which is a golden, medium-weight beer.\u003c/p>\n\u003cp>We were really too full for dessert, but I insisted on trying the buko con seta. It looked very festive served in a young coconut, with two big scoops of ice cream peeking out. The ice cream was very dense, rich and tasty. It tasted a little like caramel, but not quite as sweet. Underneath was a kind of coconut jelly, about the consistency of an opaque Jell-O, with beans mixed in. This is where my dining companions and I parted company. They did not like this part of the dish and dubbed it “Brain Flan,” as it looked like I was scooping brain matter out of a skull! This didn’t sway me, as I loved the cool gel mixed with the creamy ice cream and the occasional surprise of some red and yellow beans on my spoon. Bring on the Brain Flan, I say!\u003c/p>\n\u003cp>I would definitely go back to Patio Filipino with a group of friends, preferably garlic and pork-loving ones. It’s a place where you can share a variety of dishes at a reasonable price, and enjoy something out of the ordinary right in your own backyard. For me, it was fun to connect to my roots through food, and I am inspired to try more of the cuisine, especially the lechon, pancit and the crispy pata. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jeff-filter.jpg\" alt=\"Jeff Filter\" title=\"Jeff Filter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sam’s Grill and Seafood Restaurant\u003cbr>\n\u003cstrong>Reviewed Patio Filipino:\u003c/strong> Sunday, February 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI visited Patio Filipino with my wife and a couple from the Peninsula we have known for many years. \u003c/p>\n\u003cp>This is an interesting place, offering a combination of Filipino and Spanish cuisine. The restaurant features a large number of what we understood to be basic, popular dishes of the Phillipines, but they also have Spanish dishes like paella and grilled marinated meats. There are also fake paintings of flamenco dancers on the walls, and the sound system was playing bossa nova from Brazil all evening, so we got a real cultural stew.\u003c/p>\n\u003cp>So — on to the food.\u003c/p>\n\u003cp>For appetizers we ordered calamare fritos with a sweet and sour sauce and one of their specialties, crispy pata, a deep-fried shank of pork. While the crisp skin of the shank was tasty, I got a few bites of the fat underneath, which had sort of a disgusting rotten meat flavor — not my favorite taste. Our guests, who didn’t get the fat, enjoyed the skin and meat of the shank. The calamare was typical of what you can get in almost any Bay Area restaurant, so nothing special going on yet.\u003c/p>\n\u003cp>\tFor entrees we ordered beef rib-eye tapa, a mound of marinated and grilled paper-thin beef with a delicious peppery sauce. Everyone enjoyed the beef prepared this way. We also had a large platter of paella, which is the first dish listed under “Specialties of the House.” The paella included shrimp, calamari, chicken, mussels, and Portuguese sausage mixed into saffron rice. I prefer my paella consistency a little on the loose side, but this version was as tight as oatmeal and had an old and tired flavor, as if it had been around for a while or perhaps made the day before. As with the calamare, there was nothing special going on with the paella — pretty much the same as you can get in many Bay Area restaurants.\u003c/p>\n\u003cp>\tThe accompanying vegetable dish of ginataang sitaw at kalabasa, however, was a revelation. The platter was full of green beans, squash, chicken, and shrimp, all tossed in a coconut milk sauce — it was the highlight of my evening. It was a wonderful combination of flavors that were perfectly cooked together.\u003c/p>\n\u003cp>Beverage service does not seem to be a priority here. My wife’s beer was served room temperature, and our guests could not drink their wine, which was served warm and was non-descript. (There’s a choice of red or white, and neither taste very good). However, there was nothing wrong with my Diet Coke, so I had no complaints. The servers were very nice when they came to check on us, which was not very often. Note to the restaurant: You could probably sell more wine if it tasted good, and most beer is enhanced by being chilled!\u003c/p>\n\u003cp>The desserts were the most flavorful and consistent items on the menu, and it appeared that someone had put a lot of thought into them. We ordered the Mango Supremo, a lovely light cake with vanilla ice cream and mango sauce. The banana fritters were like spring rolls stuffed with banana and chocolate and served with ice cream on the side with drizzles of chocolate syrup. It was a very special dessert. We also enjoyed the traditional buko con seta, a real coconut filled with pistachio ice cream, marinated shredded coconut, and white beans(?) Actually, the combination worked. I just wish the chef could put the same creativity and care into the rest of the menu as he puts into the desserts.\u003c/p>\n\u003cp>A note on the ambiance: we were the only non-Filipinos in the restaurant. Most of the tables were filled with families enjoying many platters and bowls of food, and I wished I could have sat with them and learned about the food from experts.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Would I go back? Only with a Filipino friend, who thoroughly understands the menu and knows what we should order.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Patio Filipino: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3392\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">full episode video\u003c/a> | \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp503iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jr-reyes.jpg\" alt=\"JR Reyes\" title=\"JR Reyes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> JR\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nursing Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hercules\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patio Filipino\u003cbr>\n\u003cstrong>Reviewed Patio Filipino:\u003c/strong> Saturday, February 20, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>“What’s for dinner?” It’s a common question everybody asks, and while most people rarely admit as much, they’re likely not thinking of Filipino. While the limited amount of restaurants available to the Bay Area has defined the cuisine to one type of experience, what Patio Filipino does is amazing. Through a complex array of distinct flavors, it’s the food that not only fulfills, but also showcases the country’s rich colonial history.\u003c/p>\n\u003cp>\tAccompanied by my sisters and my aunt, who was visiting from the Philippines, I couldn’t imagine bringing a better person to help measure the quality of our meal. Coming in without a dinner reservation, we were able to get a table in about fifteen minutes. During that time, what struck us immediately was how it wasn’t your typical Filipino restaurant. “No steam table? Where was the long line of customers holding their trays and to-go boxes?” In its place, we found a refreshingly modern, yet classic dining room that reflected elements of the country’s colonial days. In addition to the décor, what we also found was an inviting atmosphere with families, private functions, and a staff that welcomed us in. A good first impression, no doubt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\tWhen most people think of culture, one element where it is normally reflected is in the food. Growing up in this environment, I’d like to think I have a more discerning palate and with it, a more conspicuous attitude. And so our adventure began by ordering the lumpianitas (lumpia for short) for appetizers. Served crisp with a side of sweet chili sauce, the pork was sautéed to perfection and provided a nice warm-up to the rest of our meal. Having grown up eating many Filipino staples, we decided to spoil ourselves and order dishes we’d commonly find reserved for special family occasions. A good decision it turned out. First up, was the crispy binagoongan, which is pork, served crisp, laid out on a bed of grilled eggplant, diced with fresh mangoes, juicy tomatoes, and sprinkled with green onions. As it turns out, it’s a Patio Filipino specialty. Next up, a personal favorite of mine, pinakbet. This dish has a variety of vegetables, including sautéed eggplant, okra, bitter melon, and string beans, sautéed with pork and shrimp in shrimp paste. Hmmm… the thought of it already sends me back to old childhood memories. Thanks Patio! And like any Filipino meal, steamed rice is a necessity. We paired that up with another Filipino classic, kare kare, a vegetarian stew that’s sautéed in peanut sauce and served with a side of shrimp paste.\u003c/p>\n\u003cp>With a diverse menu and a colorful array of flavors, it’s easy to see why many people flock to Patio Filipino. By staying true to its roots, what you’ll find is not only classic Filipino Spanish cuisine, but such a distinct hospitality you’d think you were in Manila. So when a person does wonder, “What’s for dinner?” I’m recommending, “Patio Filipino.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/liz-smith.jpg\" alt=\"Liz Smith\" title=\"Liz Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liz\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Freelance Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lahore Karahi\u003cbr>\n\u003cstrong>Reviewed Patio Filipino:\u003c/strong> Tuesday, February 16, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIf you ask people what Filipino cuisine is, most will have no idea. And as a half-Filipina woman, I am embarrassed to say that I know no more than most! So, I was excited to try this restaurant, which just happens to be down the street from a good friend’s house in San Bruno. This strip of El Camino Real, at first, seems a little non-descript, but some of the best food can be found inside the most humble of exteriors.\u003c/p>\n\u003cp>Patio Filipino seems to lend itself to large groups and families. The night that we went, there was only one other party in the restaurant, but it was early in the week and I imagine that the weekend nights draw the crowds. The inside is casually elegant – comfortable enough to wear jeans, but nice enough for a special occasion celebration.\u003c/p>\n\u003cp>All of the dishes really lend themselves to sharing, as they are generously portioned and served family-style. We started with the lumpianitas and the glazed calamares fritos. Lumpianitas are small fried spring rolls filled with pork — we were expecting to get four or five, and there were about twelve on the plate! They were crisp and good. The glazed calamares fritos were excellent — tender pieces of calamari very, very lightly fried with a sweet/spicy honey-chile sauce, which made for a wonderful tangy flavor.\u003c/p>\n\u003cp>For our main courses, we had the carne a la cubana, chicken and pork adobo, and sizzling sigsig. The carne a la cubana had some flavors that were definitely reminiscent of South America — ground beef sautéed with garbanzos, carrots, potatoes, peas, and raisins, almost what you might expect to find on the inside of an empanada. The fried eggs on top were a nice accompaniment, making a kind of sauce when you broke the yoke into the dish. The chicken and pork adobo was traditional and good with tender meat, and a lighter vinegar-soy sauce, which was good over the garlic rice that we got as a side dish. The sizzling sigsig was my favorite entrée; the ingredients were simple (pork, garlic, onion, jalapeño pepper, and egg), but the preparation was unique, with the pork being cooked until almost crispy, making the dish not mushy at all, despite its appearance, and full of interesting texture. The garlic rice could almost stand out as its own dish — full of toasted garlic bits and onions, it was very flavorful. All three of us were really pleased with all of the dishes, and were pleasantly full afterwards.\u003c/p>\n\u003cp>Because the food was a little on the heavy/oily side, we found that beer was the best accompaniment. They offer San Miguel, regular or light, which is a golden, medium-weight beer.\u003c/p>\n\u003cp>We were really too full for dessert, but I insisted on trying the buko con seta. It looked very festive served in a young coconut, with two big scoops of ice cream peeking out. The ice cream was very dense, rich and tasty. It tasted a little like caramel, but not quite as sweet. Underneath was a kind of coconut jelly, about the consistency of an opaque Jell-O, with beans mixed in. This is where my dining companions and I parted company. They did not like this part of the dish and dubbed it “Brain Flan,” as it looked like I was scooping brain matter out of a skull! This didn’t sway me, as I loved the cool gel mixed with the creamy ice cream and the occasional surprise of some red and yellow beans on my spoon. Bring on the Brain Flan, I say!\u003c/p>\n\u003cp>I would definitely go back to Patio Filipino with a group of friends, preferably garlic and pork-loving ones. It’s a place where you can share a variety of dishes at a reasonable price, and enjoy something out of the ordinary right in your own backyard. For me, it was fun to connect to my roots through food, and I am inspired to try more of the cuisine, especially the lechon, pancit and the crispy pata. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jeff-filter.jpg\" alt=\"Jeff Filter\" title=\"Jeff Filter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sam’s Grill and Seafood Restaurant\u003cbr>\n\u003cstrong>Reviewed Patio Filipino:\u003c/strong> Sunday, February 14, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI visited Patio Filipino with my wife and a couple from the Peninsula we have known for many years. \u003c/p>\n\u003cp>This is an interesting place, offering a combination of Filipino and Spanish cuisine. The restaurant features a large number of what we understood to be basic, popular dishes of the Phillipines, but they also have Spanish dishes like paella and grilled marinated meats. There are also fake paintings of flamenco dancers on the walls, and the sound system was playing bossa nova from Brazil all evening, so we got a real cultural stew.\u003c/p>\n\u003cp>So — on to the food.\u003c/p>\n\u003cp>For appetizers we ordered calamare fritos with a sweet and sour sauce and one of their specialties, crispy pata, a deep-fried shank of pork. While the crisp skin of the shank was tasty, I got a few bites of the fat underneath, which had sort of a disgusting rotten meat flavor — not my favorite taste. Our guests, who didn’t get the fat, enjoyed the skin and meat of the shank. The calamare was typical of what you can get in almost any Bay Area restaurant, so nothing special going on yet.\u003c/p>\n\u003cp>\tFor entrees we ordered beef rib-eye tapa, a mound of marinated and grilled paper-thin beef with a delicious peppery sauce. Everyone enjoyed the beef prepared this way. We also had a large platter of paella, which is the first dish listed under “Specialties of the House.” The paella included shrimp, calamari, chicken, mussels, and Portuguese sausage mixed into saffron rice. I prefer my paella consistency a little on the loose side, but this version was as tight as oatmeal and had an old and tired flavor, as if it had been around for a while or perhaps made the day before. As with the calamare, there was nothing special going on with the paella — pretty much the same as you can get in many Bay Area restaurants.\u003c/p>\n\u003cp>\tThe accompanying vegetable dish of ginataang sitaw at kalabasa, however, was a revelation. The platter was full of green beans, squash, chicken, and shrimp, all tossed in a coconut milk sauce — it was the highlight of my evening. It was a wonderful combination of flavors that were perfectly cooked together.\u003c/p>\n\u003cp>Beverage service does not seem to be a priority here. My wife’s beer was served room temperature, and our guests could not drink their wine, which was served warm and was non-descript. (There’s a choice of red or white, and neither taste very good). However, there was nothing wrong with my Diet Coke, so I had no complaints. The servers were very nice when they came to check on us, which was not very often. Note to the restaurant: You could probably sell more wine if it tasted good, and most beer is enhanced by being chilled!\u003c/p>\n\u003cp>The desserts were the most flavorful and consistent items on the menu, and it appeared that someone had put a lot of thought into them. We ordered the Mango Supremo, a lovely light cake with vanilla ice cream and mango sauce. The banana fritters were like spring rolls stuffed with banana and chocolate and served with ice cream on the side with drizzles of chocolate syrup. It was a very special dessert. We also enjoyed the traditional buko con seta, a real coconut filled with pistachio ice cream, marinated shredded coconut, and white beans(?) Actually, the combination worked. I just wish the chef could put the same creativity and care into the rest of the menu as he puts into the desserts.\u003c/p>\n\u003cp>A note on the ambiance: we were the only non-Filipinos in the restaurant. Most of the tables were filled with families enjoying many platters and bowls of food, and I wished I could have sat with them and learned about the food from experts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Sam’s Grill and Seafood Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3399\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">full episode video\u003c/a> | \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp503iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jeff-filter.jpg\" alt=\"Jeff Filter\" title=\"Jeff Filter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sam’s Grill and Seafood Restaurant\u003cbr>\n\u003cstrong>Reviewed Sam’s Grill and Seafood Restaurant:\u003c/strong> Thursday, February 2, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Founded in 1867 as an oyster saloon, Sam’s Grill has thrived as one of San Francisco’s oldest and most beloved restaurants. Located in the heart of the financial district, Sam’s predictably serves financial, legal, and real estate types during the lunch hour, and a large amount of tourists and conventioneers in the evening. Its fans enjoy a taste of old San Francisco, as well as excellent seafood, meats, and produce, much of it indigenous to the West Coast. Consider local seafood like petrale sole, san dabs, rex sole, Dungeness crab, Olympia oysters, and classic Gold Rush dishes, like Filet of Sole Marguery and Hangtown Fry.\u003c/p>\n\u003cp>This is not a fussy or pretentious restaurant, but rather a throwback to the past. It’s a straightforward, grownup place that takes its diners back to another era. I visited Sam’s for dinner on a Thursday night with my foodie aunt and uncle from Lake Tahoe, and we had our usual great time there in the old fashioned, turn of the century atmosphere that we love with the white tablecloths, fishing and hunting prints on the wall, and a corps of very experienced tuxedoed waiters who have been on duty at Sam’s for many years, if not decades. They are not reluctant to share their attitudes about what is fresh and what looks great and what you would probably enjoy most — you can trust these guys.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\tAs with any great seafood restaurant, freshness and availability are paramount — combine these qualities with a cooking staff that has the highest respect for the seafood and meats, and you have a winning combination for a legendary restaurant in a town that is full of great ones.\u003c/p>\n\u003cp>\tWe each started our meal with the small mixed seafood salad. This delicious starter is composed of hearts of romaine, tomatoes, and avocado with a mound of fresh Dungeness crab, bay shrimp, and prawns, and dressed with a terrific vinaigrette. The salad can also be ordered as an entrée, and is a bargain at $20.\u003c/p>\n\u003cp>\tMy main course was the veal porterhouse steak, charcoal broiled, and with bacon strips on top. While this dish may be a bit much for the cholesterol challenged, it is a big treat for the carnivore. The steak is thick, tender, juicy, and full of flavor from the grill.\u003c/p>\n\u003cp>\tMy guests had the popular grilled petrale sole and the sweetbreads sauté with lemon and capers. The sole is a firm-fleshed fish indigenous to the West Coast and it is greatly enhanced by a turn over the charcoal. Sam’s was one of the first restaurants in the West to feature charcoal grilling, now a widespread cooking method. The sweetbreads came crispy on the outside and velvety smooth on the inside. The pungent and creamy flavor of butter, lemon, and capers is unctuous and sinful. You can’t find old dishes like this in many places these days, but Sam’s makes a specialty of them. There is even fresh abalone meunière served every day for only $75!\u003c/p>\n\u003cp>\tOne of my favorite aspects of Sam’s is the careful attention given to the side dishes, and on this visit we had some of my favorites: dark brown, crispy hash-brown potatoes, succulent French-fried zucchini, and probably the best creamed spinach in town.\u003c/p>\n\u003cp>\tSam’s has a full bar with generous cocktails (try the “see through” Bloody Mary or the straight-up martini) and an excellent wine list of exclusively Californian wines. Tom is the bartender, and he is an excellent mixologist and a very engaging guy.\u003c/p>\n\u003cp>Also, there is seating in an open dining room or in a long hallway with private booths that seat from two to ten diners. These are great for private business meetings or liaisons of the romantic kind.\u003c/p>\n\u003cp>And the bread! I am convinced that this restaurant has the best sourdough bread in San Francisco. The loaves are round, dark, and crusty with the most flavorful interior I have ever tasted in this most famous of West Coast bread. The owners have told me in the past that their loaves come exclusively from “oven number one” in the old Parisian baking factory. Wherever it is baked, I have not been able to find sourdough like this in any store or restaurant. If sourdough is our king of breads, then Sam’s is its castle!\u003c/p>\n\u003cp>\tWe finished our dinner with one of my favorite desserts anywhere: a fresh lemon crêpe topped with vanilla ice cream and flambéed with a large shot of Grand Marnier liqueur. The combination of flavors and textures is stunning: lemon and butter, sweet and sour, heat and ice, and a great mouthful of orange brandy! It is not on the menu, but the waiters will make it for you if you ask nicely.\u003c/p>\n\u003cp>\tIn over thirty-five years of going to Sam’s, and, by my rough calculations, nearly one thousand visits, I have never been disappointed in this restaurant. I like old fashioned places that make an effort to carry our history forward. I like the freshness and variety of our wonderful native seafood, meats, and produce and having them expertly cooked and served with a minimum of adornment, exuding their own great flavors. Food this good does not need to be drowned in sauce or perked up with seven spices, it is great on its own merit.\u003c/p>\n\u003cp>\tAs a restaurant experience, Sam’s makes me very happy, and I believe it is a tremendous gastronomic treasure that all serious food people should experience while we still have it. So, dress up a bit, leave the kids with a babysitter, and savor a step back in time into San Francisco restaurant history at Sam’s Grill.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jr-reyes.jpg\" alt=\"JR Reyes\" title=\"JR Reyes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> JR\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nursing Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hercules\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patio Filipino\u003cbr>\n\u003cstrong>Reviewed Sam’s Grill and Seafood Restaurant:\u003c/strong> Monday, February 8, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMost consumers will agree with the saying, “You get what you pay for.” But in the case of Sam’s Grill and Seafood Restaurant, the high prices were not only unjustified, but the food left a sour taste in my mouth. \u003c/p>\n\u003cp>Sam’s was the first stop on my list of places to review, and we were able to get a table for three without making a reservation. Hungry, and also a little wet from the rain outside, we were actually a little surprised they were able to accommodate us. A good omen perhaps? What immediately struck me was the incredibly bright lighting. Contrasting with the dark, wood-paneled dining room, the florescent lighting inside highlighted what looked like much of the restaurant’s original décor. Our waiter seated us off to the side of the main dining room in what looked like the galley way of an old ship. Unlike many of the newer restaurants in the city, we found that Sam’s stayed true to its roots, and its personality is reflected in both the décor and service: old.\u003c/p>\n\u003cp>Ultimately, in a place like San Francisco, where the locals have such an educated palate, what separates a great dining experience from a bad one is the service. After being seated, our waiter didn’t mention any of the specials that night. When we asked for a recommendation, he told us that everything was good. While I am certainly capable of ordering off a menu, for someone who had never dined there before, I was hoping he might be able to give us some pointers on what some of their customer favorites were.\u003c/p>\n\u003cp>We started our meal off with the crab cakes. The portions were generous, but they had a more runny consistency than what I’m used to. The tartar sauce that accompanied the appetizer tasted like it was pure mayonnaise. For our entrees, we ordered the Alaskan halibut, the linguine with scallops, and the sautéed shellfish platter. If you are looking for fresh seafood, this is your place. But beware: in exchange for freshness, you give up the flavor. Overall, I didn’t think there was anything exceptional with the dishes we ordered. I thought the food was bland and average at best. Also, on several occasions my partner found himself reaching for the salt, which is commonly known as sort of an indirect insult to the chef. Needless to say, these were dishes I expected more out of, especially in a place known for its seafood.\u003c/p>\n\u003cp>In the end I wondered, “Are my expectations realistic?” When it comes to the topic of great dining experiences, most of us will readily agree that there is a certain level of expectation the diner should have. If a restaurant is going to be charging $25, $35, and even $75 for a single entrée, they should be able to justify those prices in the food, the ambience, and the service. \u003c/p>\n\u003cp>As I mentioned earlier, my party went on a Monday night and got in without any problems. Being that it looked to be one of their slower nights, I felt like our server should’ve been a bit more attentive, acted more accommodating, or maybe even offered us dessert at the end of our meal, a common practice in higher end establishments. And at Sam’s prices, I expected the bathroom, at least, to be clean. So, if you ever think about dining here, I would tell you to turn around and try somewhere else. You’ll get better food, better service, and, I’m almost certain, a cleaner bathroom than you will at Sam’s Grill and Seafood Restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/liz-smith.jpg\" alt=\"Liz Smith\" title=\"Liz Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liz\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Freelance Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lahore Karahi\u003cbr>\n\u003cstrong>Reviewed Sam’s Grill and Seafood Restaurant:\u003c/strong> Wednesday, February 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTime has stopped at Sam’s Grill, for better or for worse. We came in for an early dinner on a weeknight, and were immediately greeted by the host, who led us right to our table. The restaurant is divided into two sections: a big open floor, and a section of private booths. We were seated in the open floor part at possibly the worst seat in the house — right next to the kitchen — and in an uncomfortable corner that had one seat in the main traffic aisle of the restaurant. Luckily, there were only two of us, so we could squeeze together against the wall, but it was awkward. I was surprised that we got this table after I had gone to the trouble to make a reservation, and because the restaurant was not crowded. It felt more like where you might seat a walk-in. I liked the old-time simple décor, although it could have used a little ambiance, like music playing and maybe some softer lighting, but it definitely felt like we had entered another era. The hooks on the wall were a nice touch for hanging your jacket and belongings. I wish more modern restaurants would do this.\u003c/p>\n\u003cp>We were the youngest people in there by twenty years, which probably had something to do with our early reservation and also with the vibe of the place. Most tables were filled with couples well into in their retirement years with the exception of one or two young businessmen.\u003c/p>\n\u003cp>On every table, there is half of a round loaf of sourdough bread. The bread is great — crunchy/chewy with a thick crust, and with a pat of butter for each person. It was fun to tear off pieces while enjoying our bottle of red wine (Estancia Pinot Noir). The menu was very traditional, so we started with oysters, which were served with a Worcestershire lemon sauce, which I enjoyed very much. The quality of the oysters was fresh and good, although I had no idea what kind they were, since they were just listed as, “oysters.”\u003c/p>\n\u003cp>I asked for some recommendations for my main course, and our server was very helpful. I ended up having the sautéed seafood (he steered me away from the Sam’s Devilled Crab, which was a very heavy dish), and my friend had the filet mignon. The food was pretty good, although expensive for what it was. My seafood dish had plenty of shrimp, scallops, and crab in a creamy sauce with a couple of red potato wedges — not really much of a side dish. My friend’s filet was a good quality piece of meat and nicely cooked with some plain broccoli and the same couple of potato wedges on the side. The portions were medium; a person with a normal appetite could easily finish them. If I had to describe the food to someone in one word, I would say, “plain.” The flavor was OK, but nothing memorable. We weren’t compelled to have dessert, as we were full from our meals and we weren’t that excited about the dessert menu. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While we loved our server — he was charming, honest, and paced our meal very well — I wouldn’t return to Sam’s. While it had an old-world, classic feel, I felt that it was lacking in character, and it made our experience a little bit flat. Everyone treated us nicely, but for the price of the meal, I can think of a dozen other restaurants where I would rather spend my money. It would be hard to recommend, and although I love the idea of a vintage San Francisco experience, this was not it for me.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Jeff:\u003c/strong> \"This is not a fussy or pretentious restaurant, but rather a throwback to the past.\"\u003cbr> \u003cstrong>JR:\u003c/strong> \"If you are looking for fresh seafood, this is your place. But beware: in exchange for freshness, you give up the flavor.\"\u003cbr>\u003cstrong>Liz:\u003c/strong> \"If I had to describe the food to someone in one word, I would say, 'plain.'\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sam’s Grill and Seafood Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3399\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=3338\">full episode video\u003c/a> | \u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp503iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jeff-filter.jpg\" alt=\"Jeff Filter\" title=\"Jeff Filter\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sam’s Grill and Seafood Restaurant\u003cbr>\n\u003cstrong>Reviewed Sam’s Grill and Seafood Restaurant:\u003c/strong> Thursday, February 2, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Founded in 1867 as an oyster saloon, Sam’s Grill has thrived as one of San Francisco’s oldest and most beloved restaurants. Located in the heart of the financial district, Sam’s predictably serves financial, legal, and real estate types during the lunch hour, and a large amount of tourists and conventioneers in the evening. Its fans enjoy a taste of old San Francisco, as well as excellent seafood, meats, and produce, much of it indigenous to the West Coast. Consider local seafood like petrale sole, san dabs, rex sole, Dungeness crab, Olympia oysters, and classic Gold Rush dishes, like Filet of Sole Marguery and Hangtown Fry.\u003c/p>\n\u003cp>This is not a fussy or pretentious restaurant, but rather a throwback to the past. It’s a straightforward, grownup place that takes its diners back to another era. I visited Sam’s for dinner on a Thursday night with my foodie aunt and uncle from Lake Tahoe, and we had our usual great time there in the old fashioned, turn of the century atmosphere that we love with the white tablecloths, fishing and hunting prints on the wall, and a corps of very experienced tuxedoed waiters who have been on duty at Sam’s for many years, if not decades. They are not reluctant to share their attitudes about what is fresh and what looks great and what you would probably enjoy most — you can trust these guys.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\tAs with any great seafood restaurant, freshness and availability are paramount — combine these qualities with a cooking staff that has the highest respect for the seafood and meats, and you have a winning combination for a legendary restaurant in a town that is full of great ones.\u003c/p>\n\u003cp>\tWe each started our meal with the small mixed seafood salad. This delicious starter is composed of hearts of romaine, tomatoes, and avocado with a mound of fresh Dungeness crab, bay shrimp, and prawns, and dressed with a terrific vinaigrette. The salad can also be ordered as an entrée, and is a bargain at $20.\u003c/p>\n\u003cp>\tMy main course was the veal porterhouse steak, charcoal broiled, and with bacon strips on top. While this dish may be a bit much for the cholesterol challenged, it is a big treat for the carnivore. The steak is thick, tender, juicy, and full of flavor from the grill.\u003c/p>\n\u003cp>\tMy guests had the popular grilled petrale sole and the sweetbreads sauté with lemon and capers. The sole is a firm-fleshed fish indigenous to the West Coast and it is greatly enhanced by a turn over the charcoal. Sam’s was one of the first restaurants in the West to feature charcoal grilling, now a widespread cooking method. The sweetbreads came crispy on the outside and velvety smooth on the inside. The pungent and creamy flavor of butter, lemon, and capers is unctuous and sinful. You can’t find old dishes like this in many places these days, but Sam’s makes a specialty of them. There is even fresh abalone meunière served every day for only $75!\u003c/p>\n\u003cp>\tOne of my favorite aspects of Sam’s is the careful attention given to the side dishes, and on this visit we had some of my favorites: dark brown, crispy hash-brown potatoes, succulent French-fried zucchini, and probably the best creamed spinach in town.\u003c/p>\n\u003cp>\tSam’s has a full bar with generous cocktails (try the “see through” Bloody Mary or the straight-up martini) and an excellent wine list of exclusively Californian wines. Tom is the bartender, and he is an excellent mixologist and a very engaging guy.\u003c/p>\n\u003cp>Also, there is seating in an open dining room or in a long hallway with private booths that seat from two to ten diners. These are great for private business meetings or liaisons of the romantic kind.\u003c/p>\n\u003cp>And the bread! I am convinced that this restaurant has the best sourdough bread in San Francisco. The loaves are round, dark, and crusty with the most flavorful interior I have ever tasted in this most famous of West Coast bread. The owners have told me in the past that their loaves come exclusively from “oven number one” in the old Parisian baking factory. Wherever it is baked, I have not been able to find sourdough like this in any store or restaurant. If sourdough is our king of breads, then Sam’s is its castle!\u003c/p>\n\u003cp>\tWe finished our dinner with one of my favorite desserts anywhere: a fresh lemon crêpe topped with vanilla ice cream and flambéed with a large shot of Grand Marnier liqueur. The combination of flavors and textures is stunning: lemon and butter, sweet and sour, heat and ice, and a great mouthful of orange brandy! It is not on the menu, but the waiters will make it for you if you ask nicely.\u003c/p>\n\u003cp>\tIn over thirty-five years of going to Sam’s, and, by my rough calculations, nearly one thousand visits, I have never been disappointed in this restaurant. I like old fashioned places that make an effort to carry our history forward. I like the freshness and variety of our wonderful native seafood, meats, and produce and having them expertly cooked and served with a minimum of adornment, exuding their own great flavors. Food this good does not need to be drowned in sauce or perked up with seven spices, it is great on its own merit.\u003c/p>\n\u003cp>\tAs a restaurant experience, Sam’s makes me very happy, and I believe it is a tremendous gastronomic treasure that all serious food people should experience while we still have it. So, dress up a bit, leave the kids with a babysitter, and savor a step back in time into San Francisco restaurant history at Sam’s Grill.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/jr-reyes.jpg\" alt=\"JR Reyes\" title=\"JR Reyes\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> JR\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Nursing Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Hercules\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Patio Filipino\u003cbr>\n\u003cstrong>Reviewed Sam’s Grill and Seafood Restaurant:\u003c/strong> Monday, February 8, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMost consumers will agree with the saying, “You get what you pay for.” But in the case of Sam’s Grill and Seafood Restaurant, the high prices were not only unjustified, but the food left a sour taste in my mouth. \u003c/p>\n\u003cp>Sam’s was the first stop on my list of places to review, and we were able to get a table for three without making a reservation. Hungry, and also a little wet from the rain outside, we were actually a little surprised they were able to accommodate us. A good omen perhaps? What immediately struck me was the incredibly bright lighting. Contrasting with the dark, wood-paneled dining room, the florescent lighting inside highlighted what looked like much of the restaurant’s original décor. Our waiter seated us off to the side of the main dining room in what looked like the galley way of an old ship. Unlike many of the newer restaurants in the city, we found that Sam’s stayed true to its roots, and its personality is reflected in both the décor and service: old.\u003c/p>\n\u003cp>Ultimately, in a place like San Francisco, where the locals have such an educated palate, what separates a great dining experience from a bad one is the service. After being seated, our waiter didn’t mention any of the specials that night. When we asked for a recommendation, he told us that everything was good. While I am certainly capable of ordering off a menu, for someone who had never dined there before, I was hoping he might be able to give us some pointers on what some of their customer favorites were.\u003c/p>\n\u003cp>We started our meal off with the crab cakes. The portions were generous, but they had a more runny consistency than what I’m used to. The tartar sauce that accompanied the appetizer tasted like it was pure mayonnaise. For our entrees, we ordered the Alaskan halibut, the linguine with scallops, and the sautéed shellfish platter. If you are looking for fresh seafood, this is your place. But beware: in exchange for freshness, you give up the flavor. Overall, I didn’t think there was anything exceptional with the dishes we ordered. I thought the food was bland and average at best. Also, on several occasions my partner found himself reaching for the salt, which is commonly known as sort of an indirect insult to the chef. Needless to say, these were dishes I expected more out of, especially in a place known for its seafood.\u003c/p>\n\u003cp>In the end I wondered, “Are my expectations realistic?” When it comes to the topic of great dining experiences, most of us will readily agree that there is a certain level of expectation the diner should have. If a restaurant is going to be charging $25, $35, and even $75 for a single entrée, they should be able to justify those prices in the food, the ambience, and the service. \u003c/p>\n\u003cp>As I mentioned earlier, my party went on a Monday night and got in without any problems. Being that it looked to be one of their slower nights, I felt like our server should’ve been a bit more attentive, acted more accommodating, or maybe even offered us dessert at the end of our meal, a common practice in higher end establishments. And at Sam’s prices, I expected the bathroom, at least, to be clean. So, if you ever think about dining here, I would tell you to turn around and try somewhere else. You’ll get better food, better service, and, I’m almost certain, a cleaner bathroom than you will at Sam’s Grill and Seafood Restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2010/05/liz-smith.jpg\" alt=\"Liz Smith\" title=\"Liz Smith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liz\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Freelance Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lahore Karahi\u003cbr>\n\u003cstrong>Reviewed Sam’s Grill and Seafood Restaurant:\u003c/strong> Wednesday, February 17, 2010\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTime has stopped at Sam’s Grill, for better or for worse. We came in for an early dinner on a weeknight, and were immediately greeted by the host, who led us right to our table. The restaurant is divided into two sections: a big open floor, and a section of private booths. We were seated in the open floor part at possibly the worst seat in the house — right next to the kitchen — and in an uncomfortable corner that had one seat in the main traffic aisle of the restaurant. Luckily, there were only two of us, so we could squeeze together against the wall, but it was awkward. I was surprised that we got this table after I had gone to the trouble to make a reservation, and because the restaurant was not crowded. It felt more like where you might seat a walk-in. I liked the old-time simple décor, although it could have used a little ambiance, like music playing and maybe some softer lighting, but it definitely felt like we had entered another era. The hooks on the wall were a nice touch for hanging your jacket and belongings. I wish more modern restaurants would do this.\u003c/p>\n\u003cp>We were the youngest people in there by twenty years, which probably had something to do with our early reservation and also with the vibe of the place. Most tables were filled with couples well into in their retirement years with the exception of one or two young businessmen.\u003c/p>\n\u003cp>On every table, there is half of a round loaf of sourdough bread. The bread is great — crunchy/chewy with a thick crust, and with a pat of butter for each person. It was fun to tear off pieces while enjoying our bottle of red wine (Estancia Pinot Noir). The menu was very traditional, so we started with oysters, which were served with a Worcestershire lemon sauce, which I enjoyed very much. The quality of the oysters was fresh and good, although I had no idea what kind they were, since they were just listed as, “oysters.”\u003c/p>\n\u003cp>I asked for some recommendations for my main course, and our server was very helpful. I ended up having the sautéed seafood (he steered me away from the Sam’s Devilled Crab, which was a very heavy dish), and my friend had the filet mignon. The food was pretty good, although expensive for what it was. My seafood dish had plenty of shrimp, scallops, and crab in a creamy sauce with a couple of red potato wedges — not really much of a side dish. My friend’s filet was a good quality piece of meat and nicely cooked with some plain broccoli and the same couple of potato wedges on the side. The portions were medium; a person with a normal appetite could easily finish them. If I had to describe the food to someone in one word, I would say, “plain.” The flavor was OK, but nothing memorable. We weren’t compelled to have dessert, as we were full from our meals and we weren’t that excited about the dessert menu. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While we loved our server — he was charming, honest, and paced our meal very well — I wouldn’t return to Sam’s. While it had an old-world, classic feel, I felt that it was lacking in character, and it made our experience a little bit flat. Everyone treated us nicely, but for the price of the meal, I can think of a dozen other restaurants where I would rather spend my money. It would be hard to recommend, and although I love the idea of a vintage San Francisco experience, this was not it for me.\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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"title": "Farina Focaccia & Cucina Italiana: Restaurant Info [CLOSED]",
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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>\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>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot, 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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"excerpt": "\u003cstrong>Ray:\u003c/strong> \"The amount of good eating that I got for $22...was excellent.\"\u003cbr />\u003cstrong>Serdar:\u003c/strong> \"I have added Pomelo to my favorites list as a perfect 'neighborhood, any time, casual' restaurant.\"\u003cbr />\u003cstrong>Raji:\u003c/strong> \"The food, except for the otsu, had a lackluster performance.\" ",
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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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"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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"excerpt": "\u003cstrong>Serdar:\u003c/strong> \"...always serves us perfectly executed meals with carefully selected ingredients.\"\u003cbr>\r\n\u003cstrong>Ray:\u003c/strong> \"The dinner out left me (just) satisfied, but left my wallet much lighter...\"\u003cbr>\r\n\u003cstrong>Raji:\u003c/strong> \"Great drinks, egg dishes & hand-rolled pasta. Will pass on dessert...\" \u003cbr>",
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"description": "Serdar: "...always serves us perfectly executed meals with carefully selected ingredients."\r\nRay: "The dinner out left me (just) satisfied, but left my wallet much lighter..."\r\nRaji: "Great drinks, egg dishes & hand-rolled pasta. Will pass on dessert..." ",
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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": "\u003cdiv class=\"post-body\">\u003cp>\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\u003c/div>\u003c/p>",
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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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"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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"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"meta": {
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"source": "WNYC"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
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