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"slug": "la-mediterranee-restaurant-info",
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"content": "\u003cp>\u003cstrong>La Mediterranee:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2045\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1935\">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/cp409iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee3.jpg\" alt=\"La Mediterranee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee1.jpg\" alt=\"La Mediterranee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee8.jpg\" alt=\"La Mediterranee\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee7.jpg\" alt=\"La Mediterranee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee24.jpg\" alt=\"La Mediterranee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee6.jpg\" alt=\"La Mediterranee\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=la+mediterranee+berkeley&sll=37.694891,-122.46829&sspn=0.055759,0.077333&ie=UTF8&cid=14226541776835443075&ll=37.86801,-122.248907&spn=0.023715,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=la+mediterranee+berkeley&sll=37.694891,-122.46829&sspn=0.055759,0.077333&ie=UTF8&cid=14226541776835443075&ll=37.86801,-122.248907&spn=0.023715,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2936 College Ave (between Ashby and Russell)\u003cbr>\nBerkeley, CA, CA 94705\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-540-7773\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@cafelamed.com\">info@cafelamed.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cafelamed.com\">cafelamed.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Levon Der Bedrossian and Garbis Baghdassarian\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Levon Der Bedrossian\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Armenian, Lebanese, Greek\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken Pomegranate, Chicken Cilicia, Salad Mediterranee\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 10:00am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:00am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:00am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, through EZDineInn.com\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Dinner 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, for seven or more\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2936 College Ave (between Ashby and Russell)\u003cbr>\nBerkeley, CA, CA 94705\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-540-7773\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@cafelamed.com\">info@cafelamed.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cafelamed.com\">cafelamed.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Levon Der Bedrossian and Garbis Baghdassarian\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Levon Der Bedrossian\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Armenian, Lebanese, Greek\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken Pomegranate, Chicken Cilicia, Salad Mediterranee\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 10:00am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:00am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:00am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, through EZDineInn.com\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Dinner 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, for seven or more\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>La Mediterranee: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2074\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1935\">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/cp409iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee10.jpg\" alt=\"Fillo Combination\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee14.jpg\" alt=\"Salad Mediterranee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee22.jpg\" alt=\"Chicken Pomegranate\" hspace=\"3\">\u003cbr>\nFillo Combination, Salad Mediterranee, Chicken Pomegranate\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/duncan-cook.jpg\" alt=\"Duncan Cook\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Duncan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Handyman and Wedding Officiator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mediterranee\u003cbr>\n\u003cstrong>Reviewed La Mediterranee:\u003c/strong> Thursday, December 6, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThere is great pay parking down College Ave diagonal from the 7-11. On a busy day it might be full, but I can always park nearby. Even if I end up a few blocks away the walk is part of the charm. With shops for toys, pets, books, toys, candy, fashion, and gifts, the whole area lends a full neighborhood experience to enjoy with a friend or two.\n\u003cp>There is a charming hostess to greet us. We get a choice of indoor or outdoor seating, I choose indoor, but the chilly weather is warmed by heaters for the diners outside. I have gotten the same thing here for years: the three fillo combo. It is three little, flaky, savory fillo cakes with a side of lemon chicken soup. I choose the Chicken Cilia (cinnamon chicken with garbonzo beans), Spinach and Feta, and the Cheese Karni (an enchanting blend of cheeses that I still cannot pinpoint). The modest garnish on the side makes for my flavor mixing celebration. I get a slice of orange, pineapple, banana, and Muenster cheese next to a small mound of hummus. I love slicing of a bit of the fruit to eat with a bite of fillo. The combinations highlight and activate different elements of each cake. With the dinner combo, there are four fillo offered, so I get the tasty ground beef and pine nut cake, further increasing the possibilities of tasty exploration.\u003c/p>\n\u003cp>My mood and joy for the delicious food is complemented by pairing the meal with a glass or three of retsina, a white wine aged in pine barrels. It is not for everyone and the aroma is rather strong, but I find it refreshing and yummy. Going with friends is fun, because we can share an order of the pomegranate chicken. Plump, delectable drumsticks of slow cooked chicken in a slightly tangy sauce where the meat literally falls off the bone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The mood is light but energetic. Usually rhythmic instrumental music is playing that makes me wonder why nobody is dancing (I sometimes do on my way to the restroom). The decor is distinct but simple; a mood is set without being overpowering or too gaudy.\u003c/p>\n\u003cp>Go here for a work meeting, with out of town visitors, for a sexy date, or just to treat yourself to lunch and enjoy your current novel or comic book. This is the perfect joint to hit up during the holiday shopping season. You can cross off at least a handful of gifts while nourishing that gnawing, hustle-harried belly.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/george-habit.jpg\" alt=\"George Habit\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Joe’s of Westlake\u003cbr>\n\u003cstrong>Reviewed La Mediterranee:\u003c/strong> Monday, December 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAuthentic Mediterranean restaurant, featuring traditional Mid-Eastern atmosphere and serving realistic Lebanese cuisine. More than adequate portions. Professional staff greets patrons with a smile. We arrived at 1pm for lunch and were seated immediately. The courses were leisurely paced. For dessert we were served delicious seedless sweetened dates covered with rich, thick cream. A fine dessert. We enjoyed the total midday dining experience. The prices are right and the food is filling.\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/patricia-muniosguren.jpg\" alt=\"Patricia Muniosguren\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patricia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Montessori Pre-School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roy’s Restaurant\u003cbr>\n\u003cstrong>Reviewed La Mediterranee:\u003c/strong> Sunday, November 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe thought parking was going to be difficult at the restaurant considering it’s in a fairly busy area of Berkeley. It turns out there is a small parking lot in the back of the restaurant, and you don’t have to pay on Sundays. A plus!\n\u003cp>There is covered, outside seating in front of the restaurant. It was a nice day and we considered sitting out there so we could people watch, but decided to eat inside because there was much more to take in visually. The ceiling of the restaurant was covered in cloth panels that softened the look of the industrial ceiling. There was a skylight — always a plus! The lighting was bright and the place felt airy. Considering it was a Sunday at 2:30pm, the place was pretty full, but the acoustics were great, as we never thought it was too loud. We didn’t have to wait too long to get our table either.\u003c/p>\n\u003cp>The place has a fun, eclectic feel. Each table had a little tray with a classic Coke ad displayed on the side, and they each also had a small vase filled with a different wild flower. It gave each table a unique look. There was a small bar in the back of the restaurant surrounded by fake grapes. Totally kitschy-cute. You could see all the way to the back of the kitchen, and it was reassuring to know that they’re willing to expose their cooking area so openly.\u003c/p>\n\u003cp>I was sorry that one of my guy friends was not able to come with us. I think he would have appreciated the quality of waitresses that were there. Each one was friendly and accommodating and had that certain Berkeley flair that added to the ambiance of the restaurant. And they were all cute.\u003c/p>\n\u003cp>I’m not a big fan of hummus, but my boyfriend will order it any chance he gets. It was wonderful! Definitely one of the best I’ve ever tasted — comparable to all the homemade hummus I’ve had in the past. Plus they added vegetable slices like beets, carrots, and red lettuce that could be used to scoop up the hummus in lieu of pita bread. Another added bonus was the pita bread came warm and was a combination of regular and whole wheat.\u003c/p>\n\u003cp>For my main dish I ordered Grecian Spinach and Feta Fillo Dough Specialty with the lentil soup as my side dish. I’ve never seen anything like that in another other menu serving the same fare. Anton ordered the Levantine Meat Tart with chicken lemon soup (!) as his side dish. We were both impressed by the plating — it turned out that for $10.25, we got a whole dish. Not only did it come with four fillo rolls, it came with the soup, a side of hummus, three slices of varied fruit (pineapple, orange, and banana) and a small triangle of Gouda cheese. We figured the fruit and cheese served as dessert.\u003c/p>\n\u003cp>Our waitress came by to notify Anton that she had given him the wrong plate. Instead of the Levantine Meat Tart, he had been given the fillo combination, which included my Grecian Spinach and Feta, Cheese Karni, Levantine Meat Tart and Chicken Cilicia. He was so happy with the mistake he kept the plate. We both agreed that the spinach and feta rolls deserved a “happy food dance,” which is our parlance for “awesome food.” I tried some of the Chicken Cilicia, which we thought was the most shocking thing on the plate because it was actually sweet and almost dessert like. But oh so tasty!\u003c/p>\n\u003cp>The lentil soup was good, but nothing too exciting. I thought it lacked depth. The chicken lemon soup was just so unusual we both had to try it. It was tasty and surprising. A very clever combination!\u003c/p>\n\u003cp>I enjoyed my beer. I had specifically requested an exotic beer, and the waitress recommended the Almaza beer from Lebanon. She said that it flew off their shelves, and they had to keep lots of extra stock to meet the demand. It was a light, not so hoppy beer, with a clear, bright yellow color. Considering the warmer weather, I thought it was a great complement to the meal.\u003c/p>\n\u003cp>We were so full from the meal that we had to forgo our dessert. I didn’t even manage to finish two of my rolls and packed them up in a to-go box with the rest of the hummus.\u003c/p>\n\u003cp>We had to ask the waitress for directions to another place on the Berkeley campus, and she was really helpful and even provided us with a map of the campus. Apparently, they do a lot of deliveries.\u003c/p>\n\u003cp>I went to the bathroom on the way out. It was nicely tiled and decorated. I was a little disappointed to note that there was paper on the floor, and it looked the trashcan needed to be emptied.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A definite go-to restaurant! There were other items on the menu I didn’t have a chance to try and would love to go back. I’d be curious to try out their other locations in San Francisco to see if they have the same casual, eclectic, laid back vibe that the one in Berkeley has.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>La Mediterranee: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2074\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1935\">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/cp409iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee10.jpg\" alt=\"Fillo Combination\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee14.jpg\" alt=\"Salad Mediterranee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/lamediterranee22.jpg\" alt=\"Chicken Pomegranate\" hspace=\"3\">\u003cbr>\nFillo Combination, Salad Mediterranee, Chicken Pomegranate\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/duncan-cook.jpg\" alt=\"Duncan Cook\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Duncan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Handyman and Wedding Officiator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mediterranee\u003cbr>\n\u003cstrong>Reviewed La Mediterranee:\u003c/strong> Thursday, December 6, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThere is great pay parking down College Ave diagonal from the 7-11. On a busy day it might be full, but I can always park nearby. Even if I end up a few blocks away the walk is part of the charm. With shops for toys, pets, books, toys, candy, fashion, and gifts, the whole area lends a full neighborhood experience to enjoy with a friend or two.\n\u003cp>There is a charming hostess to greet us. We get a choice of indoor or outdoor seating, I choose indoor, but the chilly weather is warmed by heaters for the diners outside. I have gotten the same thing here for years: the three fillo combo. It is three little, flaky, savory fillo cakes with a side of lemon chicken soup. I choose the Chicken Cilia (cinnamon chicken with garbonzo beans), Spinach and Feta, and the Cheese Karni (an enchanting blend of cheeses that I still cannot pinpoint). The modest garnish on the side makes for my flavor mixing celebration. I get a slice of orange, pineapple, banana, and Muenster cheese next to a small mound of hummus. I love slicing of a bit of the fruit to eat with a bite of fillo. The combinations highlight and activate different elements of each cake. With the dinner combo, there are four fillo offered, so I get the tasty ground beef and pine nut cake, further increasing the possibilities of tasty exploration.\u003c/p>\n\u003cp>My mood and joy for the delicious food is complemented by pairing the meal with a glass or three of retsina, a white wine aged in pine barrels. It is not for everyone and the aroma is rather strong, but I find it refreshing and yummy. Going with friends is fun, because we can share an order of the pomegranate chicken. Plump, delectable drumsticks of slow cooked chicken in a slightly tangy sauce where the meat literally falls off the bone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The mood is light but energetic. Usually rhythmic instrumental music is playing that makes me wonder why nobody is dancing (I sometimes do on my way to the restroom). The decor is distinct but simple; a mood is set without being overpowering or too gaudy.\u003c/p>\n\u003cp>Go here for a work meeting, with out of town visitors, for a sexy date, or just to treat yourself to lunch and enjoy your current novel or comic book. This is the perfect joint to hit up during the holiday shopping season. You can cross off at least a handful of gifts while nourishing that gnawing, hustle-harried belly.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/george-habit.jpg\" alt=\"George Habit\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Joe’s of Westlake\u003cbr>\n\u003cstrong>Reviewed La Mediterranee:\u003c/strong> Monday, December 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAuthentic Mediterranean restaurant, featuring traditional Mid-Eastern atmosphere and serving realistic Lebanese cuisine. More than adequate portions. Professional staff greets patrons with a smile. We arrived at 1pm for lunch and were seated immediately. The courses were leisurely paced. For dessert we were served delicious seedless sweetened dates covered with rich, thick cream. A fine dessert. We enjoyed the total midday dining experience. The prices are right and the food is filling.\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/patricia-muniosguren.jpg\" alt=\"Patricia Muniosguren\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patricia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Montessori Pre-School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roy’s Restaurant\u003cbr>\n\u003cstrong>Reviewed La Mediterranee:\u003c/strong> Sunday, November 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe thought parking was going to be difficult at the restaurant considering it’s in a fairly busy area of Berkeley. It turns out there is a small parking lot in the back of the restaurant, and you don’t have to pay on Sundays. A plus!\n\u003cp>There is covered, outside seating in front of the restaurant. It was a nice day and we considered sitting out there so we could people watch, but decided to eat inside because there was much more to take in visually. The ceiling of the restaurant was covered in cloth panels that softened the look of the industrial ceiling. There was a skylight — always a plus! The lighting was bright and the place felt airy. Considering it was a Sunday at 2:30pm, the place was pretty full, but the acoustics were great, as we never thought it was too loud. We didn’t have to wait too long to get our table either.\u003c/p>\n\u003cp>The place has a fun, eclectic feel. Each table had a little tray with a classic Coke ad displayed on the side, and they each also had a small vase filled with a different wild flower. It gave each table a unique look. There was a small bar in the back of the restaurant surrounded by fake grapes. Totally kitschy-cute. You could see all the way to the back of the kitchen, and it was reassuring to know that they’re willing to expose their cooking area so openly.\u003c/p>\n\u003cp>I was sorry that one of my guy friends was not able to come with us. I think he would have appreciated the quality of waitresses that were there. Each one was friendly and accommodating and had that certain Berkeley flair that added to the ambiance of the restaurant. And they were all cute.\u003c/p>\n\u003cp>I’m not a big fan of hummus, but my boyfriend will order it any chance he gets. It was wonderful! Definitely one of the best I’ve ever tasted — comparable to all the homemade hummus I’ve had in the past. Plus they added vegetable slices like beets, carrots, and red lettuce that could be used to scoop up the hummus in lieu of pita bread. Another added bonus was the pita bread came warm and was a combination of regular and whole wheat.\u003c/p>\n\u003cp>For my main dish I ordered Grecian Spinach and Feta Fillo Dough Specialty with the lentil soup as my side dish. I’ve never seen anything like that in another other menu serving the same fare. Anton ordered the Levantine Meat Tart with chicken lemon soup (!) as his side dish. We were both impressed by the plating — it turned out that for $10.25, we got a whole dish. Not only did it come with four fillo rolls, it came with the soup, a side of hummus, three slices of varied fruit (pineapple, orange, and banana) and a small triangle of Gouda cheese. We figured the fruit and cheese served as dessert.\u003c/p>\n\u003cp>Our waitress came by to notify Anton that she had given him the wrong plate. Instead of the Levantine Meat Tart, he had been given the fillo combination, which included my Grecian Spinach and Feta, Cheese Karni, Levantine Meat Tart and Chicken Cilicia. He was so happy with the mistake he kept the plate. We both agreed that the spinach and feta rolls deserved a “happy food dance,” which is our parlance for “awesome food.” I tried some of the Chicken Cilicia, which we thought was the most shocking thing on the plate because it was actually sweet and almost dessert like. But oh so tasty!\u003c/p>\n\u003cp>The lentil soup was good, but nothing too exciting. I thought it lacked depth. The chicken lemon soup was just so unusual we both had to try it. It was tasty and surprising. A very clever combination!\u003c/p>\n\u003cp>I enjoyed my beer. I had specifically requested an exotic beer, and the waitress recommended the Almaza beer from Lebanon. She said that it flew off their shelves, and they had to keep lots of extra stock to meet the demand. It was a light, not so hoppy beer, with a clear, bright yellow color. Considering the warmer weather, I thought it was a great complement to the meal.\u003c/p>\n\u003cp>We were so full from the meal that we had to forgo our dessert. I didn’t even manage to finish two of my rolls and packed them up in a to-go box with the rest of the hummus.\u003c/p>\n\u003cp>We had to ask the waitress for directions to another place on the Berkeley campus, and she was really helpful and even provided us with a map of the campus. Apparently, they do a lot of deliveries.\u003c/p>\n\u003cp>I went to the bathroom on the way out. It was nicely tiled and decorated. I was a little disappointed to note that there was paper on the floor, and it looked the trashcan needed to be emptied.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A definite go-to restaurant! There were other items on the menu I didn’t have a chance to try and would love to go back. I’d be curious to try out their other locations in San Francisco to see if they have the same casual, eclectic, laid back vibe that the one in Berkeley has.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Roy’s Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2048\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2065\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1935\">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/cp409iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys1.jpg\" alt=\"Roys Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys2.jpg\" alt=\"Roys Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys16.jpg\" alt=\"Roys Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys9.jpg\" alt=\"Roys Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys10.jpg\" alt=\"Roys Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys12.jpg\" alt=\"Roys Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=roys+restaurant+san+francisco&sll=37.857575,-122.253126&sspn=0.055636,0.077333&ie=UTF8&cid=4673710102679236400&hq=roys+restaurant+san+francisco&hnear=&ll=37.798933,-122.395334&spn=0.047881,0.07493&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n575 Mission Street (at 2nd Street)\u003cbr>\nSan Francisco, CA 94105\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-777-0277\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:sanfrancisco@roysrestaurant.com\">sanfrancisco@roysrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.roysrestaurant.com\">roysrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Roy Yamaguchi\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ty Mahler\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Elizabeth Soloman\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Hawaiian Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Macadamia-Crusted Mahi Mahi, Misoyaki Charred Hawaiian-Style Butterfish\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:00pm (lunch); 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00pm (lunch); 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00pm (lunch); 5:30pm-9:00pm (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> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Served nightly\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Roy’s Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2048\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2065\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1935\">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/cp409iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys1.jpg\" alt=\"Roys Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys2.jpg\" alt=\"Roys Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys16.jpg\" alt=\"Roys Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys9.jpg\" alt=\"Roys Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys10.jpg\" alt=\"Roys Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys12.jpg\" alt=\"Roys Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=roys+restaurant+san+francisco&sll=37.857575,-122.253126&sspn=0.055636,0.077333&ie=UTF8&cid=4673710102679236400&hq=roys+restaurant+san+francisco&hnear=&ll=37.798933,-122.395334&spn=0.047881,0.07493&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>Location:\u003c/strong>\u003cbr>\n575 Mission Street (at 2nd Street)\u003cbr>\nSan Francisco, CA 94105\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-777-0277\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:sanfrancisco@roysrestaurant.com\">sanfrancisco@roysrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.roysrestaurant.com\">roysrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Roy Yamaguchi\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ty Mahler\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Elizabeth Soloman\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Hawaiian Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Macadamia-Crusted Mahi Mahi, Misoyaki Charred Hawaiian-Style Butterfish\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:00pm (lunch); 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00pm (lunch); 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00pm (lunch); 5:30pm-9:00pm (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> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Served nightly\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Roy’s Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2082\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2065\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1935\">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/cp409iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys19.jpg\" alt=\"Roys Canoe for Two Appetizer\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys24.jpg\" alt=\"Roys Classic Trio-Salmon, Ahi, Misoyaki Butterfish\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys25.jpg\" alt=\"Roys Melting Hot Chocolate Souffle\" hspace=\"3\">\u003cbr>\nRoy’s Canoe for Two Appetizer, Roy’s Classic Trio (Salmon, Ahi, Misoyaki Butterfish), Roy’s Melting Hot Chocolate Souffle\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/patricia-muniosguren.jpg\" alt=\"Patricia Muniosguren\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patricia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Montessori Pre-School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roy’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Roy’s Restaurant:\u003c/strong> Sunday, December 7, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nGoing to Roy’s is always a pleasure. The ambience is elegant and tasteful, reminiscent of the serenity of Hawaii without any of the touristy kitsch. One major focal point of the restaurant is a large wall with a wooden, rolling ladder reminiscent of old world libraries. Instead of housing books, it houses their superb collection of wines in a carefully moderated refrigeration unit.\n\u003cp>Seafood is their forte. Each dish is a married blend of Asian flavors with Island staples. Roy’s excels in creating inventive sauces that complement their dishes. The potstickers and ahi were heavenly — the true joy of eating them was making sure that each piece was slathered in sauce. In a lesser restaurant, we would have asked for bread so as not to waste a drop.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If I could choose a last meal, it would have to be Roy’s Misoyaki Butterfish. It never fails to disappoint. Each bite of flaky cod melts in your mouth like a little orgasm of flavor. It comes on a bed of white rice that soaks up the sauce perfectly. The meat dishes were soft and shredded easily. They took the work out of the ribs — no bones!\u003c/p>\n\u003cp>Every restaurant boasts of their soufflé, but the Melting Hot Chocolate Soufflé is a step above the rest. When the dessert spoon penetrates the souffle, a cascade of molten chocolate oozes onto the plate. It is served with a scoop of vanilla bean ice cream, which tempers the thickness of the chocolate.\u003c/p>\n\u003cp>I would recommend making reservations and getting there with ample time to find parking, especially during the day.\u003c/p>\n\u003cp>The restaurant is expensive, no qualms about that. Eating there could be reserved for birthdays, anniversaries, and other special occasions. But I promise it does not suffer from the Law of Diminishing Returns — the food is always excellent and never disappoints no matter how often you go.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/duncan-cook.jpg\" alt=\"Duncan Cook\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Duncan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Handyman and Wedding Officiator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mediterranee\u003cbr>\n\u003cstrong>Reviewed Roy’s Restaurant:\u003c/strong> Saturday, November 29, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen I think Hawaiian food, I think pineapples and Spam. When I think fusion, I think experimental and crappy. This place removed my preconceptions.\n\u003cp>First of all, I had a reservation, but was running late because I got off at the wrong BART station, and they were very patient and kind. We arrived, and the place was nice and soothing, pretty elegant but not menacing. When I sat and looked at the menu, I decided that $200 would be probable spending for the evening and resigned myself to it. Between two people, we had a big appetizer sampler, two entrees, four drinks and a dessert. The bill was a pleasant and well-spent $144. I wish I had ordered more.\u003c/p>\n\u003cp>On to the food. Everything was quite creative but not overworked. A chief feature that my friend and I relished were the sauces. Many of our choices had some type of complementary sauce artfully drizzled around the edge of the item. I loved how we had the option to taste the pristine food, and then slather it in the sauces, which really set off a festival on our palates. Top among them were the citrus sauce on and around my roasted chicken, it was simple, direct, and vibrant. Another treat for me were the fried lobster pot stickers with a decadent coconut butter sauce.\u003c/p>\n\u003cp>The service was engaged, but not intrusive. Everyone that we asked for opinions had great tips. There seemed to be genuine commitment and teamwork. I loved the fact that there was a stealthy army of servers, some pouring water, others delivering food, but all forming an orchestra of flawless attendance.\u003c/p>\n\u003cp>The only gripe I have is that the bed of rice and veggies that my delicious chicken was on seemed tired and worn out, almost like leftovers. But aside from that, the dishes were lovingly crafted and demanded to be eaten very slowly, savored and recorded in memory to daydream about later. One great surprise along these lines for us was the ahi tuna poke. I like to eat raw fish in sushi, but honestly sometimes I will hurry through it before I get grossed out. Our appetizer sampler canoe included a small dish of this beautiful treat. At first, I was gonna let my friend eat it all, but decided to try it, so I could have something to say. When I put it in my mouth, the world ceased to exist. My usual perfunctory mastication and quick swallow for raw fish became a new thing. I rolled the fish back and forth across my tongue, nibbled on the fresh meat with my front teeth, and then lightly chewed and swirled it around my mouth for a last flavorful dance before swallowing.\u003c/p>\n\u003cp>I loved this place. I will go here when I have done a good thing and want to reward myself. I will take a friend here when they do something good to treat them. I will bring out of town friends here for a wonderful, elegant, cozy night out. I will invent holidays to facilitate eating at this magnificent, self-worth-affirming, and enriching establishment.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/george-habit.jpg\" alt=\"George Habit\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Joe’s of Westlake\u003cbr>\n\u003cstrong>Reviewed Roy’s Restaurant:\u003c/strong> Friday, December 5, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHawaiian hospitality for a fine dining experience at Roy’s Hawaiian. The building resembles a restaurant you would expect to find in Hawaii. As you enter, there is a bar that looks like it came from the South Sea Islands. It was a Friday night; the place was crowded. We had to wait for a table. We enjoyed an original Hawaiian Martini.\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The menu featured many exotic original seafood dishes. The phyllo-wrapped baked Brie and Bibb lettuce salad was a delightful starter. My date enjoyed the teppanyaki sea scallops with banana leaf-wrapped mango black rice and Thai “creviche” sauce. My Hawaiian-style misoyaki butterfish with sizzling rice wine and soy vinaigrette was well worth the trip to the City. The special signature Melting Hot Chocolate Soufflé topped off a perfect evening with a romantic Hawaiian atmosphere. The fresh original entrees were worth at least one stop on our return visit to San Francisco.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n575 Mission Street (at 2nd Street)\r\nSan Francisco, CA 94105\r\n\u003cstrong>Phone:\u003c/strong> 415-777-0277\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.roysrestaurant.com\">www.roysrestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Hawaiian Fusion\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Roy’s Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2082\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2065\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1935\">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/cp409iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys19.jpg\" alt=\"Roys Canoe for Two Appetizer\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys24.jpg\" alt=\"Roys Classic Trio-Salmon, Ahi, Misoyaki Butterfish\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/roys25.jpg\" alt=\"Roys Melting Hot Chocolate Souffle\" hspace=\"3\">\u003cbr>\nRoy’s Canoe for Two Appetizer, Roy’s Classic Trio (Salmon, Ahi, Misoyaki Butterfish), Roy’s Melting Hot Chocolate Souffle\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/patricia-muniosguren.jpg\" alt=\"Patricia Muniosguren\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patricia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Montessori Pre-School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roy’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Roy’s Restaurant:\u003c/strong> Sunday, December 7, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nGoing to Roy’s is always a pleasure. The ambience is elegant and tasteful, reminiscent of the serenity of Hawaii without any of the touristy kitsch. One major focal point of the restaurant is a large wall with a wooden, rolling ladder reminiscent of old world libraries. Instead of housing books, it houses their superb collection of wines in a carefully moderated refrigeration unit.\n\u003cp>Seafood is their forte. Each dish is a married blend of Asian flavors with Island staples. Roy’s excels in creating inventive sauces that complement their dishes. The potstickers and ahi were heavenly — the true joy of eating them was making sure that each piece was slathered in sauce. In a lesser restaurant, we would have asked for bread so as not to waste a drop.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If I could choose a last meal, it would have to be Roy’s Misoyaki Butterfish. It never fails to disappoint. Each bite of flaky cod melts in your mouth like a little orgasm of flavor. It comes on a bed of white rice that soaks up the sauce perfectly. The meat dishes were soft and shredded easily. They took the work out of the ribs — no bones!\u003c/p>\n\u003cp>Every restaurant boasts of their soufflé, but the Melting Hot Chocolate Soufflé is a step above the rest. When the dessert spoon penetrates the souffle, a cascade of molten chocolate oozes onto the plate. It is served with a scoop of vanilla bean ice cream, which tempers the thickness of the chocolate.\u003c/p>\n\u003cp>I would recommend making reservations and getting there with ample time to find parking, especially during the day.\u003c/p>\n\u003cp>The restaurant is expensive, no qualms about that. Eating there could be reserved for birthdays, anniversaries, and other special occasions. But I promise it does not suffer from the Law of Diminishing Returns — the food is always excellent and never disappoints no matter how often you go.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/duncan-cook.jpg\" alt=\"Duncan Cook\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Duncan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Handyman and Wedding Officiator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mediterranee\u003cbr>\n\u003cstrong>Reviewed Roy’s Restaurant:\u003c/strong> Saturday, November 29, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen I think Hawaiian food, I think pineapples and Spam. When I think fusion, I think experimental and crappy. This place removed my preconceptions.\n\u003cp>First of all, I had a reservation, but was running late because I got off at the wrong BART station, and they were very patient and kind. We arrived, and the place was nice and soothing, pretty elegant but not menacing. When I sat and looked at the menu, I decided that $200 would be probable spending for the evening and resigned myself to it. Between two people, we had a big appetizer sampler, two entrees, four drinks and a dessert. The bill was a pleasant and well-spent $144. I wish I had ordered more.\u003c/p>\n\u003cp>On to the food. Everything was quite creative but not overworked. A chief feature that my friend and I relished were the sauces. Many of our choices had some type of complementary sauce artfully drizzled around the edge of the item. I loved how we had the option to taste the pristine food, and then slather it in the sauces, which really set off a festival on our palates. Top among them were the citrus sauce on and around my roasted chicken, it was simple, direct, and vibrant. Another treat for me were the fried lobster pot stickers with a decadent coconut butter sauce.\u003c/p>\n\u003cp>The service was engaged, but not intrusive. Everyone that we asked for opinions had great tips. There seemed to be genuine commitment and teamwork. I loved the fact that there was a stealthy army of servers, some pouring water, others delivering food, but all forming an orchestra of flawless attendance.\u003c/p>\n\u003cp>The only gripe I have is that the bed of rice and veggies that my delicious chicken was on seemed tired and worn out, almost like leftovers. But aside from that, the dishes were lovingly crafted and demanded to be eaten very slowly, savored and recorded in memory to daydream about later. One great surprise along these lines for us was the ahi tuna poke. I like to eat raw fish in sushi, but honestly sometimes I will hurry through it before I get grossed out. Our appetizer sampler canoe included a small dish of this beautiful treat. At first, I was gonna let my friend eat it all, but decided to try it, so I could have something to say. When I put it in my mouth, the world ceased to exist. My usual perfunctory mastication and quick swallow for raw fish became a new thing. I rolled the fish back and forth across my tongue, nibbled on the fresh meat with my front teeth, and then lightly chewed and swirled it around my mouth for a last flavorful dance before swallowing.\u003c/p>\n\u003cp>I loved this place. I will go here when I have done a good thing and want to reward myself. I will take a friend here when they do something good to treat them. I will bring out of town friends here for a wonderful, elegant, cozy night out. I will invent holidays to facilitate eating at this magnificent, self-worth-affirming, and enriching establishment.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/george-habit.jpg\" alt=\"George Habit\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Joe’s of Westlake\u003cbr>\n\u003cstrong>Reviewed Roy’s Restaurant:\u003c/strong> Friday, December 5, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHawaiian hospitality for a fine dining experience at Roy’s Hawaiian. The building resembles a restaurant you would expect to find in Hawaii. As you enter, there is a bar that looks like it came from the South Sea Islands. It was a Friday night; the place was crowded. We had to wait for a table. We enjoyed an original Hawaiian Martini.\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu featured many exotic original seafood dishes. The phyllo-wrapped baked Brie and Bibb lettuce salad was a delightful starter. My date enjoyed the teppanyaki sea scallops with banana leaf-wrapped mango black rice and Thai “creviche” sauce. My Hawaiian-style misoyaki butterfish with sizzling rice wine and soy vinaigrette was well worth the trip to the City. The special signature Melting Hot Chocolate Soufflé topped off a perfect evening with a romantic Hawaiian atmosphere. The fresh original entrees were worth at least one stop on our return visit to San Francisco.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Roy’s Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2082\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2048\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1935\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Crab-Crusted Mahi Mahi with Okinawa Sweet Potatoes and Garlic Nam Pla\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Ty Mahler\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Hawaiian Fusion\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nHawaiian mahi mahi\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7 ounce mahi mahi center cut filet\u003cbr>\nSalt\u003cbr>\nPepper\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>For the Crab Dynamite\u003c/strong>\u003cbr>\n2 ounces jumbo lump crabmeat\u003cbr>\n1 teaspoon Sriracha sauce\u003cbr>\n1 teaspoon furikake seasoning\u003cbr>\n2 teaspoon kewpie mayonnaise\u003cbr>\n1/2 teaspoon Hawaiian sea salt\u003cbr>\n1 teaspoon white soy sauce\u003c/p>\n\u003cp>\u003cstrong>For the Purple Okinawa Potatoes\u003c/strong>\u003cbr>\n1 medium purple sweet potato\u003cbr>\n1/4 cup coconut milk\u003cbr>\n1 teaspoon yuzu juice\u003c/p>\n\u003cp>\u003cstrong>For the Garlic Nam Pla\u003c/strong>\u003cbr>\n1 shallot\u003cbr>\n1 clove garlic\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n2 tablespoons lime juice\u003cbr>\n2 tablespoons orange juice\u003cbr>\n2 teaspoons Tiparos fish sauce\u003cbr>\n3 teaspoons sugar\u003cbr>\nPinch of minced chives\u003cbr>\n4-5 cilantro leaves\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Season the mahi mahi with salt and pepper. Sear in a skillet over medium-high heat. Combine all ingredients for the Crab Dynamite and spread on top of mahi mahi. Broil mahi mahi under salamander until golden brown.\u003c/p>\n\u003cp>2. In a saucepan filled with water, simmer the unpeeled potato until tender. While still hot, peel off skin and put in food processor with other Okinawa Purple Potato ingredients. Puree until smooth.\u003c/p>\n\u003cp>3. Finely shave the shallot and garlic. Combine all juices and dissolve the sugar in the liquid. Add the garlic, shallot, and herbs to the Nam Pla.\u003c/p>\n\u003cp>4. Serve everything together.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nA lighter rosé\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Crab-Crusted Mahi Mahi with Okinawa Sweet Potatoes and Garlic Nam Pla\u003cbr />\r\n\u003cstrong>Recipe Chef:\u003c/strong> Ty Mahler\u003cbr />\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Hawaiian Fusion\u003cbr />\r\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003cbr />\r\n\u003cstrong>Recipe Description:\u003c/strong>\u003cbr />\r\nHawaiian mahi mahi",
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"description": "Recipe Name: Crab-Crusted Mahi Mahi with Okinawa Sweet Potatoes and Garlic Nam Pla\r\nRecipe Chef: Ty Mahler\r\nType of Cuisine: Hawaiian Fusion\r\nFood Category: Main Course\r\nRecipe Description:\r\nHawaiian mahi mahi",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Roy’s Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2082\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=2048\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1935\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Crab-Crusted Mahi Mahi with Okinawa Sweet Potatoes and Garlic Nam Pla\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Ty Mahler\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Hawaiian Fusion\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nHawaiian mahi mahi\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7 ounce mahi mahi center cut filet\u003cbr>\nSalt\u003cbr>\nPepper\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For the Crab Dynamite\u003c/strong>\u003cbr>\n2 ounces jumbo lump crabmeat\u003cbr>\n1 teaspoon Sriracha sauce\u003cbr>\n1 teaspoon furikake seasoning\u003cbr>\n2 teaspoon kewpie mayonnaise\u003cbr>\n1/2 teaspoon Hawaiian sea salt\u003cbr>\n1 teaspoon white soy sauce\u003c/p>\n\u003cp>\u003cstrong>For the Purple Okinawa Potatoes\u003c/strong>\u003cbr>\n1 medium purple sweet potato\u003cbr>\n1/4 cup coconut milk\u003cbr>\n1 teaspoon yuzu juice\u003c/p>\n\u003cp>\u003cstrong>For the Garlic Nam Pla\u003c/strong>\u003cbr>\n1 shallot\u003cbr>\n1 clove garlic\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n2 tablespoons lime juice\u003cbr>\n2 tablespoons orange juice\u003cbr>\n2 teaspoons Tiparos fish sauce\u003cbr>\n3 teaspoons sugar\u003cbr>\nPinch of minced chives\u003cbr>\n4-5 cilantro leaves\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Season the mahi mahi with salt and pepper. Sear in a skillet over medium-high heat. Combine all ingredients for the Crab Dynamite and spread on top of mahi mahi. Broil mahi mahi under salamander until golden brown.\u003c/p>\n\u003cp>2. In a saucepan filled with water, simmer the unpeeled potato until tender. While still hot, peel off skin and put in food processor with other Okinawa Purple Potato ingredients. Puree until smooth.\u003c/p>\n\u003cp>3. Finely shave the shallot and garlic. Combine all juices and dissolve the sugar in the liquid. Add the garlic, shallot, and herbs to the Nam Pla.\u003c/p>\n\u003cp>4. Serve everything together.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nA lighter rosé\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s fourth season episode 8 (#408) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Hayes Street Grill\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1954\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1917\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Mama’s on Washington Square\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1960\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1930\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Sahn Maru Korean BBQ\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1966\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1932\">reviews\u003c/a> |\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=BxgSnV7OcdM\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/cp408.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 loading=\"lazy\" decoding=\"async\" width=\"100\" height=\"100\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/leslie3.jpg\" alt=\"leslie sbrocco\" class=\"alignleft size-full wp-image-1022\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2009/03/leslie3.jpg 100w, https://cdn.kqed.org/wp-content/uploads/sites/40/2009/03/leslie3-32x32.jpg 32w, https://cdn.kqed.org/wp-content/uploads/sites/40/2009/03/leslie3-64x64.jpg 64w, https://cdn.kqed.org/wp-content/uploads/sites/40/2009/03/leslie3-96x96.jpg 96w, https://cdn.kqed.org/wp-content/uploads/sites/40/2009/03/leslie3-75x75.jpg 75w\" sizes=\"(max-width: 100px) 100vw, 100px\">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 \u003ca href=\"http://www.kqedwineclub.org/\">\u003cstrong>KQED Wine Cl\u003c/strong>ub\u003c/a>. \u003ca href=\"http://www.kqedwineclub.org/wineclubs1.asp\">\u003cstrong>Join the club!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>2006 Grotta del Sole, Lacryma Christi del Vesuvio, Italy\u003c/strong>\u003cbr>\nHailing from an area east of Naples (the name of the appellation means “tears of Christ”), this crisp yet earthy white wine will transport you to Italy with a single sip.\u003c/p>\n\u003cp>\u003cstrong>2005 Canis Major Zinfandel “Perotti Vineyard,” Dry Creek Valley, California\u003c/strong>\u003cbr>\nBy Mutt Lynch winery, this fruit bomb of fun is packed with a peppery punch. Pour alongside barbeque ribs slathered in spicy sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Special Wine\u003c/strong>\u003cbr>\n\u003cstrong>2005 Judd’s Hill Cabernet Sauvignon, Napa Valley, California\u003c/strong>\u003cbr>\nThis is a medium-bodied Cab with smoothness and lush, ripe, fruit flavors. Drink with veal chops topped by mushrooms for a delicious treat.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s fourth season episode 8 (#408) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Hayes Street Grill\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1954\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1917\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Mama’s on Washington Square\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1960\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1930\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Sahn Maru Korean BBQ\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1966\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1932\">reviews\u003c/a> |\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/BxgSnV7OcdM'\n title='//www.youtube.com/embed/BxgSnV7OcdM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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/cp408.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 loading=\"lazy\" decoding=\"async\" width=\"100\" height=\"100\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/leslie3.jpg\" alt=\"leslie sbrocco\" class=\"alignleft size-full wp-image-1022\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2009/03/leslie3.jpg 100w, https://cdn.kqed.org/wp-content/uploads/sites/40/2009/03/leslie3-32x32.jpg 32w, https://cdn.kqed.org/wp-content/uploads/sites/40/2009/03/leslie3-64x64.jpg 64w, https://cdn.kqed.org/wp-content/uploads/sites/40/2009/03/leslie3-96x96.jpg 96w, https://cdn.kqed.org/wp-content/uploads/sites/40/2009/03/leslie3-75x75.jpg 75w\" sizes=\"(max-width: 100px) 100vw, 100px\">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 \u003ca href=\"http://www.kqedwineclub.org/\">\u003cstrong>KQED Wine Cl\u003c/strong>ub\u003c/a>. \u003ca href=\"http://www.kqedwineclub.org/wineclubs1.asp\">\u003cstrong>Join the club!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>2006 Grotta del Sole, Lacryma Christi del Vesuvio, Italy\u003c/strong>\u003cbr>\nHailing from an area east of Naples (the name of the appellation means “tears of Christ”), this crisp yet earthy white wine will transport you to Italy with a single sip.\u003c/p>\n\u003cp>\u003cstrong>2005 Canis Major Zinfandel “Perotti Vineyard,” Dry Creek Valley, California\u003c/strong>\u003cbr>\nBy Mutt Lynch winery, this fruit bomb of fun is packed with a peppery punch. Pour alongside barbeque ribs slathered in spicy sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Special Wine\u003c/strong>\u003cbr>\n\u003cstrong>2005 Judd’s Hill Cabernet Sauvignon, Napa Valley, California\u003c/strong>\u003cbr>\nThis is a medium-bodied Cab with smoothness and lush, ripe, fruit flavors. Drink with veal chops topped by mushrooms for a delicious treat.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Hayes Street Grill:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1917\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/hayestreetgrill1.jpg\" alt=\"Hayes Street Grill\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/hayestreetgrill14.jpg\" alt=\"Hayes Street Grill\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/hayestreetgrill10.jpg\" alt=\"Hayes Street Grill\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/hayestreetgrill4.jpg\" alt=\"Hayes Street Grill\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/hayestreetgrill25.jpg\" alt=\"Hayes Street Grill\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/hayestreetgrill8.jpg\" alt=\"Hayes Street Grill\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=hayes+street+grill+sf&sll=37.0625,-95.677068&sspn=56.375007,79.980469&ie=UTF8&cid=3860002316517595828&ll=37.788285,-122.417564&spn=0.023741,0.036564&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=hayes+street+grill+sf&sll=37.0625,-95.677068&sspn=56.375007,79.980469&ie=UTF8&cid=3860002316517595828&ll=37.788285,-122.417564&spn=0.023741,0.036564&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n320 Hayes Street (at Franklin Street)\u003cbr>\nSan Francisco, CA 94102\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot, valet (Friday and Saturday)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-863-5545\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.hayesstreetgrill.com\">hayesstreetgrill.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Patricia Unterman and Richard Sander\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Rob Zaborny\u003cbr>\n\u003cstrong>Pastry Chefs:\u003c/strong> LeRhea O’Nel and Cliff Shulman\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Seafood\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Grilled Fish with Choice of Sauce, French Fries, Petrale Sole with Wild Mushrooms and New Potatoes, Sand Dabs Meunière, Caesar Salad, Chopped Salad, Calamari Salad, Hog Island Oysters\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> None, but we accommodate vegetarians at request\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:00pm (lunch); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00pm (lunch); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00pm (lunch); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00pm (lunch); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00pm (lunch); 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-8:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> $33 after 7:30pm, Sunday-Thursday\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> We accept reservations three weeks in advance.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=hayes+street+grill+sf&sll=37.0625,-95.677068&sspn=56.375007,79.980469&ie=UTF8&cid=3860002316517595828&hq=hayes+street+grill+sf&hnear=&ll=37.788285,-122.417564&spn=0.047956,0.062056&z=14&iwloc=A\">Map\u003c/a>\u003cbr />\r\n320 Hayes Street (Franklin St)\u003cbr />\r\nSan Francisco, CA 94102\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-863-5545\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.hayesstreetgrill.com\">hayesstreetgrill.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=1917\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Hayes Street Grill:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1917\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/hayestreetgrill1.jpg\" alt=\"Hayes Street Grill\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/hayestreetgrill14.jpg\" alt=\"Hayes Street Grill\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/hayestreetgrill10.jpg\" alt=\"Hayes Street Grill\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/hayestreetgrill4.jpg\" alt=\"Hayes Street Grill\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/hayestreetgrill25.jpg\" alt=\"Hayes Street Grill\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/hayestreetgrill8.jpg\" alt=\"Hayes Street Grill\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=hayes+street+grill+sf&sll=37.0625,-95.677068&sspn=56.375007,79.980469&ie=UTF8&cid=3860002316517595828&ll=37.788285,-122.417564&spn=0.023741,0.036564&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=hayes+street+grill+sf&sll=37.0625,-95.677068&sspn=56.375007,79.980469&ie=UTF8&cid=3860002316517595828&ll=37.788285,-122.417564&spn=0.023741,0.036564&z=14&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>Location:\u003c/strong>\u003cbr>\n320 Hayes Street (at Franklin Street)\u003cbr>\nSan Francisco, CA 94102\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot, valet (Friday and Saturday)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-863-5545\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.hayesstreetgrill.com\">hayesstreetgrill.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Patricia Unterman and Richard Sander\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Rob Zaborny\u003cbr>\n\u003cstrong>Pastry Chefs:\u003c/strong> LeRhea O’Nel and Cliff Shulman\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Seafood\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Grilled Fish with Choice of Sauce, French Fries, Petrale Sole with Wild Mushrooms and New Potatoes, Sand Dabs Meunière, Caesar Salad, Chopped Salad, Calamari Salad, Hog Island Oysters\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> None, but we accommodate vegetarians at request\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:00pm (lunch); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00pm (lunch); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00pm (lunch); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00pm (lunch); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00pm (lunch); 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-8:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> $33 after 7:30pm, Sunday-Thursday\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> We accept reservations three weeks in advance.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Hayes Street Grill: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1954\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/hayestreetgrill17.jpg\" alt=\"French Fries\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/hayestreetgrill19.jpg\" alt=\"Asian-Marinated Hoffman Poussin with Cucumber Pickles\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/hayestreetgrill16.jpg\" alt=\"Hawaiian Ono with Caper-Butter Sauce\" hspace=\"3\">\u003cbr>\nFrench Fries, Asian-Marinated Hoffman Poussin with Cucumber Pickles, Hawaiian Ono with Caper-Butter Sauce\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/kiet-nguyen.jpg\" alt=\"Kiet Nguyen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kiet\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Police Sergeant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hayes Street Grill\u003cbr>\n\u003cstrong>Reviewed Hayes Street Grill:\u003c/strong> Tuesday, December 30, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI keep coming back to this place, because the food is good, well prepared, and not all that fancy.\n\u003cp>The HSG opened in 1979, and I started eating here in 1985. Most people are not aware of the fact that the HSG was one of the first upscale places to open in the Hayes Valley neighborhood. It preceded Davies Symphony Hall as well as the Opera Plaza. The owners started the business because they couldn’t find a decent restaurant in the area.\u003c/p>\n\u003cp>The interior of the HSG has a classic grill look, which matches the style of food, with wooden floors, wainscoting and chairs, and white-clothed tables overlaid with butcher paper. The gallery of signed photographs of artists who have performed nearby fits with the performing arts location. There is a real San Francisco feel to the place.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The HSG is the perfect example of California grill style cooking, using the highest-quality ingredients prepared simply in order to show off the natural flavors of the food. The mostly seafood menu is bright and fresh, and the concept of pairing your choice of fish with any sauce with a pile of scrumptious fries served alongside is simply brilliant. The sauces include herb-shallot butter, extra virgin olive oil, tartar, Sichuan peanut (nice option), beurre blanc, fresh tomato salsa, and lemon caper butter (excellent).\u003c/p>\n\u003cp>Although grilled fish made the restaurant’s reputation, seafood (and some meat) comes in other styles, including sautéed petrale sole with king trumpet and yellow chanterelle mushrooms and new potatoes. The sautéed petrale sole is enticing and happens to be my all time favorite. The fish has a nice crisp exterior and is covered in a warm lemon caper butter sauce and served with king trumpet mushrooms and new potatoes. Every single dish I’ve eaten here has been excellent, even simple sand dabs (another favorite), lightly pan fried in nothing but butter and garlic, somehow manage to taste better here than anywhere else.\u003c/p>\n\u003cp>Make no mistake. This is a seafood restaurant with a strong emphasis on freshness and seasonal ingredients. The seafood menu is based on what is available from the fish supplier. There are also non-seafood dishes as well, such as the Asian-marinated poussin (chicken), sausages, steaks, and pork chops. But what stands out the most are the french fries cooked in peanut oil. They are crisp, golden brown, and cooked to perfection.\u003c/p>\n\u003cp>Here is another reason to like HSG. The restaurant is divided into three stations: sauté, mesquite grill, and salad station. Most of the action is on the mesquite grill. You can’t go wrong. There is something for everyone. The secret is that HSG lets the fish stand on its own. Nothing fancy, just thoughtful and skilled preparation.\u003c/p>\n\u003cp>Most of time, I order seafood as the main course, but on my most recent visit, I was in the mood for the Asian-marinated poussin grilled on a genuine charcoal grill. It is served with basmati rice, but I asked for fries instead, because that’s what they do best.\u003c/p>\n\u003cp>The service was quick and friendly. The poussin was simple but delicious. This grilled chicken had the distinctive flavors of soy sauce, ginger, and herbs. It was soft, easy to cut, juicy and flavorful. I forgot to mention that prior to the poussin, I had the six Hog Island oysters on the half shell as an appetizer. These oysters had a delicate texture and a clean aftertaste.\u003c/p>\n\u003cp>For dessert, I had one of their signature desert items, crème brûlée. It was soft, creamy, and the caramelized brown sugar on top was crispy and refreshing.\u003c/p>\n\u003cp>Overall, this is a solid restaurant, which is why it has been around for 29 years. If you’re looking for good service and good food without the fancy stuff, you can’t go wrong. The only downside is that parking can be difficult on opera or symphony nights, but they offer valet parking.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/linda-bulgo.jpg\" alt=\"Linda Bulgo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entertainer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mama’s on Washington Square\u003cbr>\n\u003cstrong>Reviewed Hayes Street Grill:\u003c/strong> Tuesday, January 6, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to Hayes Street Grill for dinner. There are about 20 tables with white tablecloths on them. As you walk into the restaurant, you pass the bar that’s in the front of the restaurant. I was seated right away, and the waiter came right up to the table to ask what I would like to drink, I just had a glass of water. When he returned and asked for my order, I ordered the Hawaiian ono, a white meaty fish. You have a choice of a sauce to order that comes with the fish, I ordered the butter with caper sauce. I also ordered the Caesar salad.\n\u003cp>Five minutes later my Caesar salad arrived. It was a good size salad, fresh and tasty. About ten minutes later my Hawaiian ono was placed in front of me. The fish was grilled, and on the plate next to the fish was a little bowl of the butter with capers in it. The waiter then returned with french fries that were wrapped nicely in paper in a bowl.\u003c/p>\n\u003cp>At first I thought, “Is this it?” But as I ate, I was getting full and realized the portion was perfect. Looking around the restaurant, I noticed all the framed pictures on the walls. I asked our waiter Tom if they were performers from the opera and he answered that they were pictures of customers who were with the ballet, symphony, and opera.\u003c/p>\n\u003cp>As I was sitting there, Tom mentioned the head of the ballet just walked in. I liked that people in the entertainment industry frequently visit this restaurant, given that it’s so close to the theaters where the performances take place.\u003c/p>\n\u003cp>After I finished my meal, I was given a dessert menu. There were many wonderful desserts to choose from. Chocolate cake à la mode, a tart with whipped cream, crème brûlée, and one that really stood out, a hot fudge sundae — oh, my! That was it! I didn’t want a full size of the hot fudge sundae, so Tom the waiter said I could order a half size in a wine glass. I said, “Great” and ordered that.\u003c/p>\n\u003cp>The hot fudge sundae was delicious. Hot fudge in the bottom of the glass, ice cream, and candied nuts on the top. (I told him to leave off the whipped cream). I haven’t had a hot fudge sundae in years, so I really enjoyed it!\u003c/p>\n\u003cp>The bill came; $24.75 for my Hawaiian ono, $10.00 for my Caesar salad, and $4.00 for my hot fudge sundae (all the desserts are $8.00 each, but I ordered a half).\u003c/p>\n\u003cp>I had a wonderful meal and a wonderful experience. I will definitely return to this restaurant for the food and to see who else’s picture will be on the wall.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mary-choi.jpg\" alt=\"Mary Choi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Health Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sahn Maru Korean BBQ\u003cbr>\n\u003cstrong>Reviewed Hayes Street Grill:\u003c/strong> Monday, December 22, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBeing East Bay residents, my husband and I conveniently hopped on BART to get to Hayes Street Grill and met another couple friend for dinner. I’m more of a “bang-for-the-buck” type gal, so I was highly anticipating this “upscale” restaurant. (Upscale for me anyway.) Seating was a breeze, but by 7:30, many of the tables were already empty on this weekday night, so the reservation was probably unnecessary.\n\u003cp>Hayes Street Grill had a cozy feeling, with hangers on the wall for you to hang your coat. The Prime Time Prix Fixe Dinner was available to us (Sunday through Thurssay after 7:30pm), so the guys chose to get the prix fixe dishes. The waiter patiently answered our questions and took our order. Unfortunately, what I had wanted to get — calamari for appetizer and the petrale sole for the main course — were both “no longer available.” Even one of the sauces I wanted, the “lime-cilantro-jalapeno salsa” was not available. I ordered the Mariquita escarole and barley soup with Hobbs ham hock, and Sea of Cortez grilled Corvina with a couple of different sauces. The menu said the fish was “like sea bass,” and I like sea bass, so it sounded like a good choice.\u003c/p>\n\u003cp>The soup was hearty, but a bit lacking for flavor. Even after adding salt and pepper, there were no flavors to bring out. I ate the whole bowl out of hunger (I was eating for two), trying the bits of ham for some salty goodness, but even the ham was bland. The Corvina came not much later, accompanied by a bowl full of French Fries. The first few bites of my Corvina were decent, but then I discovered the raw-ish middle section. I tried to cut it but there was a huge piece of ligament or tendon that made it almost impossible to cut through the raw section. I decided to just eat the pieces on the edges that came off easily. I couldn’t tell if the fish was supposed to be cooked this way, or if a mistake was made in the kitchen. Was I being an uncultured idiot? Should I send back the now tattered piece of fish for a re-grill? Should I be grateful for the big portion? I decided that it wasn’t worth bothering the waiter about.\u003c/p>\n\u003cp>The french fries were absolutely delicious and were the highlight of the meal for me. The portion was generous, and their ketchup was nice and thick. If it wasn’t for the fries, I think I would have left the restaurant starving. I also thoroughly enjoyed the crème brûlée that came at the end of our meal. The sugary top was slightly burnt, just the way I like it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I doubt that I, nor my three companions, would ever try this restaurant again. For $45, I expect the meal to be great so… sorry, but no second chances from this customer. Well, maybe I’ll stop by for some french fries if I’m ever in the area.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n320 Hayes Street (at Franklin Street)\r\nSan Francisco, CA 94102\r\n\u003cstrong>Phone:\u003c/strong> 415-863-5545\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.hayesstreetgrill.com\">www.hayesstreetgrill.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Seafood\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008-2009",
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"description": "Location:\r\n320 Hayes Street (at Franklin Street)\r\nSan Francisco, CA 94102\r\nPhone: 415-863-5545\r\nWebsite: www.hayesstreetgrill.com\r\nType of Cuisine: Seafood\r\nReviewed: Winter 2008-2009",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Hayes Street Grill: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1954\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/hayestreetgrill17.jpg\" alt=\"French Fries\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/hayestreetgrill19.jpg\" alt=\"Asian-Marinated Hoffman Poussin with Cucumber Pickles\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/hayestreetgrill16.jpg\" alt=\"Hawaiian Ono with Caper-Butter Sauce\" hspace=\"3\">\u003cbr>\nFrench Fries, Asian-Marinated Hoffman Poussin with Cucumber Pickles, Hawaiian Ono with Caper-Butter Sauce\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/kiet-nguyen.jpg\" alt=\"Kiet Nguyen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kiet\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Police Sergeant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hayes Street Grill\u003cbr>\n\u003cstrong>Reviewed Hayes Street Grill:\u003c/strong> Tuesday, December 30, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI keep coming back to this place, because the food is good, well prepared, and not all that fancy.\n\u003cp>The HSG opened in 1979, and I started eating here in 1985. Most people are not aware of the fact that the HSG was one of the first upscale places to open in the Hayes Valley neighborhood. It preceded Davies Symphony Hall as well as the Opera Plaza. The owners started the business because they couldn’t find a decent restaurant in the area.\u003c/p>\n\u003cp>The interior of the HSG has a classic grill look, which matches the style of food, with wooden floors, wainscoting and chairs, and white-clothed tables overlaid with butcher paper. The gallery of signed photographs of artists who have performed nearby fits with the performing arts location. There is a real San Francisco feel to the place.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The HSG is the perfect example of California grill style cooking, using the highest-quality ingredients prepared simply in order to show off the natural flavors of the food. The mostly seafood menu is bright and fresh, and the concept of pairing your choice of fish with any sauce with a pile of scrumptious fries served alongside is simply brilliant. The sauces include herb-shallot butter, extra virgin olive oil, tartar, Sichuan peanut (nice option), beurre blanc, fresh tomato salsa, and lemon caper butter (excellent).\u003c/p>\n\u003cp>Although grilled fish made the restaurant’s reputation, seafood (and some meat) comes in other styles, including sautéed petrale sole with king trumpet and yellow chanterelle mushrooms and new potatoes. The sautéed petrale sole is enticing and happens to be my all time favorite. The fish has a nice crisp exterior and is covered in a warm lemon caper butter sauce and served with king trumpet mushrooms and new potatoes. Every single dish I’ve eaten here has been excellent, even simple sand dabs (another favorite), lightly pan fried in nothing but butter and garlic, somehow manage to taste better here than anywhere else.\u003c/p>\n\u003cp>Make no mistake. This is a seafood restaurant with a strong emphasis on freshness and seasonal ingredients. The seafood menu is based on what is available from the fish supplier. There are also non-seafood dishes as well, such as the Asian-marinated poussin (chicken), sausages, steaks, and pork chops. But what stands out the most are the french fries cooked in peanut oil. They are crisp, golden brown, and cooked to perfection.\u003c/p>\n\u003cp>Here is another reason to like HSG. The restaurant is divided into three stations: sauté, mesquite grill, and salad station. Most of the action is on the mesquite grill. You can’t go wrong. There is something for everyone. The secret is that HSG lets the fish stand on its own. Nothing fancy, just thoughtful and skilled preparation.\u003c/p>\n\u003cp>Most of time, I order seafood as the main course, but on my most recent visit, I was in the mood for the Asian-marinated poussin grilled on a genuine charcoal grill. It is served with basmati rice, but I asked for fries instead, because that’s what they do best.\u003c/p>\n\u003cp>The service was quick and friendly. The poussin was simple but delicious. This grilled chicken had the distinctive flavors of soy sauce, ginger, and herbs. It was soft, easy to cut, juicy and flavorful. I forgot to mention that prior to the poussin, I had the six Hog Island oysters on the half shell as an appetizer. These oysters had a delicate texture and a clean aftertaste.\u003c/p>\n\u003cp>For dessert, I had one of their signature desert items, crème brûlée. It was soft, creamy, and the caramelized brown sugar on top was crispy and refreshing.\u003c/p>\n\u003cp>Overall, this is a solid restaurant, which is why it has been around for 29 years. If you’re looking for good service and good food without the fancy stuff, you can’t go wrong. The only downside is that parking can be difficult on opera or symphony nights, but they offer valet parking.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/linda-bulgo.jpg\" alt=\"Linda Bulgo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entertainer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mama’s on Washington Square\u003cbr>\n\u003cstrong>Reviewed Hayes Street Grill:\u003c/strong> Tuesday, January 6, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went to Hayes Street Grill for dinner. There are about 20 tables with white tablecloths on them. As you walk into the restaurant, you pass the bar that’s in the front of the restaurant. I was seated right away, and the waiter came right up to the table to ask what I would like to drink, I just had a glass of water. When he returned and asked for my order, I ordered the Hawaiian ono, a white meaty fish. You have a choice of a sauce to order that comes with the fish, I ordered the butter with caper sauce. I also ordered the Caesar salad.\n\u003cp>Five minutes later my Caesar salad arrived. It was a good size salad, fresh and tasty. About ten minutes later my Hawaiian ono was placed in front of me. The fish was grilled, and on the plate next to the fish was a little bowl of the butter with capers in it. The waiter then returned with french fries that were wrapped nicely in paper in a bowl.\u003c/p>\n\u003cp>At first I thought, “Is this it?” But as I ate, I was getting full and realized the portion was perfect. Looking around the restaurant, I noticed all the framed pictures on the walls. I asked our waiter Tom if they were performers from the opera and he answered that they were pictures of customers who were with the ballet, symphony, and opera.\u003c/p>\n\u003cp>As I was sitting there, Tom mentioned the head of the ballet just walked in. I liked that people in the entertainment industry frequently visit this restaurant, given that it’s so close to the theaters where the performances take place.\u003c/p>\n\u003cp>After I finished my meal, I was given a dessert menu. There were many wonderful desserts to choose from. Chocolate cake à la mode, a tart with whipped cream, crème brûlée, and one that really stood out, a hot fudge sundae — oh, my! That was it! I didn’t want a full size of the hot fudge sundae, so Tom the waiter said I could order a half size in a wine glass. I said, “Great” and ordered that.\u003c/p>\n\u003cp>The hot fudge sundae was delicious. Hot fudge in the bottom of the glass, ice cream, and candied nuts on the top. (I told him to leave off the whipped cream). I haven’t had a hot fudge sundae in years, so I really enjoyed it!\u003c/p>\n\u003cp>The bill came; $24.75 for my Hawaiian ono, $10.00 for my Caesar salad, and $4.00 for my hot fudge sundae (all the desserts are $8.00 each, but I ordered a half).\u003c/p>\n\u003cp>I had a wonderful meal and a wonderful experience. I will definitely return to this restaurant for the food and to see who else’s picture will be on the wall.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mary-choi.jpg\" alt=\"Mary Choi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Health Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sahn Maru Korean BBQ\u003cbr>\n\u003cstrong>Reviewed Hayes Street Grill:\u003c/strong> Monday, December 22, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBeing East Bay residents, my husband and I conveniently hopped on BART to get to Hayes Street Grill and met another couple friend for dinner. I’m more of a “bang-for-the-buck” type gal, so I was highly anticipating this “upscale” restaurant. (Upscale for me anyway.) Seating was a breeze, but by 7:30, many of the tables were already empty on this weekday night, so the reservation was probably unnecessary.\n\u003cp>Hayes Street Grill had a cozy feeling, with hangers on the wall for you to hang your coat. The Prime Time Prix Fixe Dinner was available to us (Sunday through Thurssay after 7:30pm), so the guys chose to get the prix fixe dishes. The waiter patiently answered our questions and took our order. Unfortunately, what I had wanted to get — calamari for appetizer and the petrale sole for the main course — were both “no longer available.” Even one of the sauces I wanted, the “lime-cilantro-jalapeno salsa” was not available. I ordered the Mariquita escarole and barley soup with Hobbs ham hock, and Sea of Cortez grilled Corvina with a couple of different sauces. The menu said the fish was “like sea bass,” and I like sea bass, so it sounded like a good choice.\u003c/p>\n\u003cp>The soup was hearty, but a bit lacking for flavor. Even after adding salt and pepper, there were no flavors to bring out. I ate the whole bowl out of hunger (I was eating for two), trying the bits of ham for some salty goodness, but even the ham was bland. The Corvina came not much later, accompanied by a bowl full of French Fries. The first few bites of my Corvina were decent, but then I discovered the raw-ish middle section. I tried to cut it but there was a huge piece of ligament or tendon that made it almost impossible to cut through the raw section. I decided to just eat the pieces on the edges that came off easily. I couldn’t tell if the fish was supposed to be cooked this way, or if a mistake was made in the kitchen. Was I being an uncultured idiot? Should I send back the now tattered piece of fish for a re-grill? Should I be grateful for the big portion? I decided that it wasn’t worth bothering the waiter about.\u003c/p>\n\u003cp>The french fries were absolutely delicious and were the highlight of the meal for me. The portion was generous, and their ketchup was nice and thick. If it wasn’t for the fries, I think I would have left the restaurant starving. I also thoroughly enjoyed the crème brûlée that came at the end of our meal. The sugary top was slightly burnt, just the way I like it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I doubt that I, nor my three companions, would ever try this restaurant again. For $45, I expect the meal to be great so… sorry, but no second chances from this customer. Well, maybe I’ll stop by for some french fries if I’m ever in the area.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Mama’s on Washington Square:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1930\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/mamas4.jpg\" alt=\"Mamas on Washington Square\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mamas7.jpg\" alt=\"Mamas on Washington Square\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mamas9.jpg\" alt=\"Mamas on Washington Square\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mamas6.jpg\" alt=\"Mamas on Washington Square\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mamas5.jpg\" alt=\"Mamas on Washington Square\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mamas2.jpg\" alt=\"Mamas on Washington Square\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=mamas+on+washington+square+sf&sll=37.777296,-122.421801&sspn=0.006962,0.009763&ie=UTF8&cid=10536782627464359137&ll=37.822396,-122.401085&spn=0.047459,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=mamas+on+washington+square+sf&sll=37.777296,-122.421801&sspn=0.006962,0.009763&ie=UTF8&cid=10536782627464359137&ll=37.822396,-122.401085&spn=0.047459,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1701 Stockton Street (at Filbert Street)\u003cbr>\nSan Francisco, CA 94133\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-362-6421\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:breakfastatmamas@gmail.com\">breakfastatmamas@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.mamas-sf.com\">mamas-sf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Michael and Debra Sanchez\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Michael Sanchez\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Felicia Sanchez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Monte Cristo, Washington Square Omelet, Prosciutto Eggs Benedict, Buttermilk Pancakes\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 8:00am-3:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 8:00am-3:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 8:00am-3:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 8:00am-3:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-3:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 8:00am-3:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes, weekdays only\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/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 and debit only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (Under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=mamas+on+washington+square+sf&sll=37.777296,-122.421801&sspn=0.006962,0.009763&ie=UTF8&cid=10536782627464359137&hq=mamas+on+washington+square+sf&hnear=&ll=37.822396,-122.401085&spn=0.095868,0.124111&z=13&iwloc=A\">Map\u003c/a>\u003cbr />\r\n1701 Stockton Street (Filbert St)\u003cbr />\r\nSan Francisco, CA 94133\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 415-362-6421\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.mamas-sf.com\">mamas-sf.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=1930\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mama’s on Washington Square:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1930\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/mamas4.jpg\" alt=\"Mamas on Washington Square\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mamas7.jpg\" alt=\"Mamas on Washington Square\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mamas9.jpg\" alt=\"Mamas on Washington Square\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mamas6.jpg\" alt=\"Mamas on Washington Square\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mamas5.jpg\" alt=\"Mamas on Washington Square\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mamas2.jpg\" alt=\"Mamas on Washington Square\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=mamas+on+washington+square+sf&sll=37.777296,-122.421801&sspn=0.006962,0.009763&ie=UTF8&cid=10536782627464359137&ll=37.822396,-122.401085&spn=0.047459,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=mamas+on+washington+square+sf&sll=37.777296,-122.421801&sspn=0.006962,0.009763&ie=UTF8&cid=10536782627464359137&ll=37.822396,-122.401085&spn=0.047459,0.072956&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>Location:\u003c/strong>\u003cbr>\n1701 Stockton Street (at Filbert Street)\u003cbr>\nSan Francisco, CA 94133\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-362-6421\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:breakfastatmamas@gmail.com\">breakfastatmamas@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.mamas-sf.com\">mamas-sf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Michael and Debra Sanchez\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Michael Sanchez\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Felicia Sanchez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Monte Cristo, Washington Square Omelet, Prosciutto Eggs Benedict, Buttermilk Pancakes\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 8:00am-3:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 8:00am-3:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 8:00am-3:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 8:00am-3:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-3:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 8:00am-3:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes, weekdays only\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/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 and debit only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (Under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Mama’s on Washington Square: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1960\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/mamas11.jpg\" alt=\"Chocolate Cinnamon French Toast with Fruit\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mamas12.jpg\" alt=\"Slim Joe Burger with Red Potatoes\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mamas13.jpg\" alt=\"Shrimp Salad\" hspace=\"3\">\u003cbr>\nChocolate Cinnamon French Toast with Fruit, Slim Joe Burger with Red Potatoes, Shrimp Salad\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/linda-bulgo.jpg\" alt=\"Linda Bulgo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entertainer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mama’s on Washington Square\u003cbr>\n\u003cstrong>Reviewed Mama’s on Washington Square:\u003c/strong> Tuesday, January 6, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI walked into Mama’s Restaurant at Washington Square, and the nice man at the front of the counter told me I can look at the menu and then order from the person behind the counter. There are two menus, one for breakfast and one for lunch, and I picked breakfast. I ordered chocolate-cinnamon French toast with fruit and a cup of hot tea.\n\u003cp>As I sat down right away at one of the fifteen tables, I looked around and couldn’t help but notice how I felt like I was sitting in a friend’s kitchen. It felt like a home with its bright and cheery colors: blues, greens, and yellows. I noticed the armoire with dishes in it. Sitting there, it felt like it was sunny outside, even though the day was overcast and looking like it was going to rain.\u003c/p>\n\u003cp>The waitress, who brought me my hot tea was very nice. There was another waitress walking around, and I couldn’t help but notice how friendly and helpful she was to the customers, welcoming them as they entered the restaurant. She mentioned to the customer next to me how good the jam was that was sitting on each table, and how he should try it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I was served my chocolate-cinnamon French toast with fruit, it only took about seven minutes to get. It looked wonderful! There were three slices of French toast with blueberries, bananas, and strawberries on them. There was also a little glass container with syrup in it, and a slice of orange with a slice of a strawberry next to it. A wonderful presentation! I thought I would try some of the jam the waitress told the other customer, so I put some of it on my French toast — it was great, boysenberry jam.\u003c/p>\n\u003cp>As I ate my breakfast, I looked around the restaurant and noticed how there were write-ups in a few of the frames about Mama’s Restaurant was the best breakfast places to eat at. There were many pictures on the walls, but these stood out for me.\u003c/p>\n\u003cp>The food was delicious, and it felt so comfortable just sitting there, looking around and admiring how at home everyone felt waiting for their meal.\u003c/p>\n\u003cp>As I walked outside I looked around at the neighborhood — Washington Square, where people were sitting on benches and walking around with their children. Saint Peter and Paul Church is right next to the restaurant. I thought about the heart in the sign’s name, “Mama’s,” and really felt why it was there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/kiet-nguyen.jpg\" alt=\"Kiet Nguyen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kiet\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Police Sergeant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hayes Street Grill\u003cbr>\n\u003cstrong>Reviewed Mama’s on Washington Square:\u003c/strong> Tuesday, January 6, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went here on a Tuesday afternoon with my daughter, and I was amazed at how busy it was. Luckily, I did not have to wait. There were several tables available.\n\u003cp>There are rules to follow. You don’t get seated right a way. First, you have to go to the counter and place your order with the cashier. Then, you get seated and wait for the waitress to bring the food to you.\u003cbr>\nFor lunch, I started off with the shrimp salad, which consisted of bay shrimp, tomatoes, avocado, and sliced egg with a choice of either Louie dressing or vinaigrette (my choice). The shrimp was pink and fresh and everything else on the plate tasted very good.\u003c/p>\n\u003cp>For the main course, I ordered the Slim Joe burger. It comes with grilled onions, ketchup, jack cheese and is served on a sourdough baguette with grilled red potatoes. The burger was delicious. The bread was soft on the inside and crispy on the outside. The meat was cooked perfectly, and the grilled onions added a bit of sweetness to the burger. I decided to pass on the jack cheese because I was on diet, but I am certain it would have made the burger even more satisfying.\u003c/p>\n\u003cp>For dessert, I stayed true to my diet and had a bowl of blueberries and a bowl of fruit (pineapple, strawberry, melons). Everything tasted sweet and fresh, which was a nice finish to a good lunch.\u003c/p>\n\u003cp>Parking was not bad. I saw a few parking spaces that stayed available for a long time. If I was in the area and in the mood for a burger, I would definitely stop into Mama’s.\u003c/p>\n\u003cp>I do plan on coming back for breakfast one day. The breakfast menu is really worth looking at. There are 11 special made-to-order omelets on the menu, including a vegetarian version and a French toast menu that includes buttermilk pancakes, dollar size pancakes, banana pancakes, and a kugelhuph, which is Mama’s home baked brioche bread with golden raisins, cinnamon, dates, and sliced almonds.\u003c/p>\n\u003cp>The restroom was interesting. I am at a loss for words.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mary-choi.jpg\" alt=\"Mary Choi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Health Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sahn Maru Korean BBQ\u003cbr>\n\u003cstrong>Reviewed Mama’s on Washington Square:\u003c/strong> Thursday, January 8, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMama’s would probably be my go-to breakfast place if I lived in San Francisco. Almost everything about my visit was smooth, including the parking and the wait. Me and Mama’s…it was like we were meant to be together.\n\u003cp>As soon as I stepped inside the restaurant, I could feel the warm, friendly air. It was sunny and bright with windows all around, and my friend and I started chatting with the perfect stranger in line in front of us. He had traveled all the way from D.C. to eat there. Just kidding! He was actually in town for the Mac World thing, but he had been to Mama’s on a previous trip and had returned. He recommended the French toast. I thought it might be boring at first, but after learning that they were made from unique homemade breads, I decided to give them a try. I got the cinnamon one with seasonal berries and a glass of fresh squeezed orange juice.\u003c/p>\n\u003cp>The one thing that I wish they had were portable paper menus. The breakfast menu was hidden behind the line of people waiting to order, and it was not easy to view for us two short Asian girls.\u003c/p>\n\u003cp>I’d read that the wait at Mama’s could be horrendous, like up to two hours, but on this late Thursday morning, it was a breeze. I think the wait to order was about the same as the wait for the food to arrive, which wasn’t too long at all. Not the speediest, but definitely tolerable.\u003c/p>\n\u003cp>My French toast was just perfect with warm fresh berries on top. To sweeten it, I used the homemade jam instead of the maple syrup. I will SO go back to Mama’s for the jam. It was simply divine.\u003c/p>\n\u003cp>I had a few bites of my friend’s shrimp with eggs special. It was too shrimpy/fishy for my taste, and it also tasted like it had egg yolk in it, when my friend had requested that only egg white be used. She ended up not finishing the plate. I felt a little bad because the portion size was already a bit small. Even my large glass of orange juice was a little smaller than I expected. Hopefully she was full from eating the toast with loads of jam on it.\u003c/p>\n\u003cp>Service was flawless. Our waitress came by often to ask if coffee refills were needed, and she also very promptly brought the requested ketchup and Tabasco.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Mama’s is a petite and cozy restaurant that serves good food made with great ingredients. If you ever walk by and there isn’t a wait, and you’re even a little bit hungry, I suggest you stop and eat something! I most certainly would.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1701 Stockton Street (at Filbert Street)\r\nSan Francisco, CA 94133\r\n\u003cstrong>Phone:\u003c/strong> 415-362-6421\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.mamas-sf.com\">www.mamas-sf.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> American\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2009",
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"description": "Location:\r\n1701 Stockton Street (at Filbert Street)\r\nSan Francisco, CA 94133\r\nPhone: 415-362-6421\r\nWebsite: www.mamas-sf.com\r\nType of Cuisine: American\r\nReviewed: Winter 2009",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mama’s on Washington Square: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1960\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/mamas11.jpg\" alt=\"Chocolate Cinnamon French Toast with Fruit\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mamas12.jpg\" alt=\"Slim Joe Burger with Red Potatoes\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mamas13.jpg\" alt=\"Shrimp Salad\" hspace=\"3\">\u003cbr>\nChocolate Cinnamon French Toast with Fruit, Slim Joe Burger with Red Potatoes, Shrimp Salad\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/linda-bulgo.jpg\" alt=\"Linda Bulgo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entertainer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mama’s on Washington Square\u003cbr>\n\u003cstrong>Reviewed Mama’s on Washington Square:\u003c/strong> Tuesday, January 6, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI walked into Mama’s Restaurant at Washington Square, and the nice man at the front of the counter told me I can look at the menu and then order from the person behind the counter. There are two menus, one for breakfast and one for lunch, and I picked breakfast. I ordered chocolate-cinnamon French toast with fruit and a cup of hot tea.\n\u003cp>As I sat down right away at one of the fifteen tables, I looked around and couldn’t help but notice how I felt like I was sitting in a friend’s kitchen. It felt like a home with its bright and cheery colors: blues, greens, and yellows. I noticed the armoire with dishes in it. Sitting there, it felt like it was sunny outside, even though the day was overcast and looking like it was going to rain.\u003c/p>\n\u003cp>The waitress, who brought me my hot tea was very nice. There was another waitress walking around, and I couldn’t help but notice how friendly and helpful she was to the customers, welcoming them as they entered the restaurant. She mentioned to the customer next to me how good the jam was that was sitting on each table, and how he should try it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I was served my chocolate-cinnamon French toast with fruit, it only took about seven minutes to get. It looked wonderful! There were three slices of French toast with blueberries, bananas, and strawberries on them. There was also a little glass container with syrup in it, and a slice of orange with a slice of a strawberry next to it. A wonderful presentation! I thought I would try some of the jam the waitress told the other customer, so I put some of it on my French toast — it was great, boysenberry jam.\u003c/p>\n\u003cp>As I ate my breakfast, I looked around the restaurant and noticed how there were write-ups in a few of the frames about Mama’s Restaurant was the best breakfast places to eat at. There were many pictures on the walls, but these stood out for me.\u003c/p>\n\u003cp>The food was delicious, and it felt so comfortable just sitting there, looking around and admiring how at home everyone felt waiting for their meal.\u003c/p>\n\u003cp>As I walked outside I looked around at the neighborhood — Washington Square, where people were sitting on benches and walking around with their children. Saint Peter and Paul Church is right next to the restaurant. I thought about the heart in the sign’s name, “Mama’s,” and really felt why it was there.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/kiet-nguyen.jpg\" alt=\"Kiet Nguyen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kiet\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Police Sergeant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hayes Street Grill\u003cbr>\n\u003cstrong>Reviewed Mama’s on Washington Square:\u003c/strong> Tuesday, January 6, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI went here on a Tuesday afternoon with my daughter, and I was amazed at how busy it was. Luckily, I did not have to wait. There were several tables available.\n\u003cp>There are rules to follow. You don’t get seated right a way. First, you have to go to the counter and place your order with the cashier. Then, you get seated and wait for the waitress to bring the food to you.\u003cbr>\nFor lunch, I started off with the shrimp salad, which consisted of bay shrimp, tomatoes, avocado, and sliced egg with a choice of either Louie dressing or vinaigrette (my choice). The shrimp was pink and fresh and everything else on the plate tasted very good.\u003c/p>\n\u003cp>For the main course, I ordered the Slim Joe burger. It comes with grilled onions, ketchup, jack cheese and is served on a sourdough baguette with grilled red potatoes. The burger was delicious. The bread was soft on the inside and crispy on the outside. The meat was cooked perfectly, and the grilled onions added a bit of sweetness to the burger. I decided to pass on the jack cheese because I was on diet, but I am certain it would have made the burger even more satisfying.\u003c/p>\n\u003cp>For dessert, I stayed true to my diet and had a bowl of blueberries and a bowl of fruit (pineapple, strawberry, melons). Everything tasted sweet and fresh, which was a nice finish to a good lunch.\u003c/p>\n\u003cp>Parking was not bad. I saw a few parking spaces that stayed available for a long time. If I was in the area and in the mood for a burger, I would definitely stop into Mama’s.\u003c/p>\n\u003cp>I do plan on coming back for breakfast one day. The breakfast menu is really worth looking at. There are 11 special made-to-order omelets on the menu, including a vegetarian version and a French toast menu that includes buttermilk pancakes, dollar size pancakes, banana pancakes, and a kugelhuph, which is Mama’s home baked brioche bread with golden raisins, cinnamon, dates, and sliced almonds.\u003c/p>\n\u003cp>The restroom was interesting. I am at a loss for words.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mary-choi.jpg\" alt=\"Mary Choi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Health Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sahn Maru Korean BBQ\u003cbr>\n\u003cstrong>Reviewed Mama’s on Washington Square:\u003c/strong> Thursday, January 8, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMama’s would probably be my go-to breakfast place if I lived in San Francisco. Almost everything about my visit was smooth, including the parking and the wait. Me and Mama’s…it was like we were meant to be together.\n\u003cp>As soon as I stepped inside the restaurant, I could feel the warm, friendly air. It was sunny and bright with windows all around, and my friend and I started chatting with the perfect stranger in line in front of us. He had traveled all the way from D.C. to eat there. Just kidding! He was actually in town for the Mac World thing, but he had been to Mama’s on a previous trip and had returned. He recommended the French toast. I thought it might be boring at first, but after learning that they were made from unique homemade breads, I decided to give them a try. I got the cinnamon one with seasonal berries and a glass of fresh squeezed orange juice.\u003c/p>\n\u003cp>The one thing that I wish they had were portable paper menus. The breakfast menu was hidden behind the line of people waiting to order, and it was not easy to view for us two short Asian girls.\u003c/p>\n\u003cp>I’d read that the wait at Mama’s could be horrendous, like up to two hours, but on this late Thursday morning, it was a breeze. I think the wait to order was about the same as the wait for the food to arrive, which wasn’t too long at all. Not the speediest, but definitely tolerable.\u003c/p>\n\u003cp>My French toast was just perfect with warm fresh berries on top. To sweeten it, I used the homemade jam instead of the maple syrup. I will SO go back to Mama’s for the jam. It was simply divine.\u003c/p>\n\u003cp>I had a few bites of my friend’s shrimp with eggs special. It was too shrimpy/fishy for my taste, and it also tasted like it had egg yolk in it, when my friend had requested that only egg white be used. She ended up not finishing the plate. I felt a little bad because the portion size was already a bit small. Even my large glass of orange juice was a little smaller than I expected. Hopefully she was full from eating the toast with loads of jam on it.\u003c/p>\n\u003cp>Service was flawless. Our waitress came by often to ask if coffee refills were needed, and she also very promptly brought the requested ketchup and Tabasco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mama’s is a petite and cozy restaurant that serves good food made with great ingredients. If you ever walk by and there isn’t a wait, and you’re even a little bit hungry, I suggest you stop and eat something! I most certainly would.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "sahn-maru-korean-bbq-restaurant-info",
"title": "Sahn Maru Korean BBQ: Restaurant Info",
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"content": "\u003cp>\u003cstrong>Sahn Maru Korean BBQ:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1932\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/sahnmaru3.jpg\" alt=\"Sahn Maru Korean BBQ\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru4.jpg\" alt=\"Sahn Maru Korean BBQ\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru6.jpg\" alt=\"Sahn Maru Korean BBQ\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru9.jpg\" alt=\"Sahn Maru Korean BBQ\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru12.jpg\" alt=\"Sahn Maru Korean BBQ\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru13.jpg\" alt=\"Sahn Maru Korean BBQ\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sahn+maru+korean+bbq+oakland&sll=37.803138,-122.409496&sspn=0.1081,0.156212&ie=UTF8&filter=0&ll=37.913867,-122.229767&spn=0.432317,0.624847&z=11&iwloc=A&cid=5795810022819934801&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=sahn+maru+korean+bbq+oakland&sll=37.803138,-122.409496&sspn=0.1081,0.156212&ie=UTF8&filter=0&ll=37.913867,-122.229767&spn=0.432317,0.624847&z=11&iwloc=A&cid=5795810022819934801\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n4315 Telegraph Avenue (at 44th Street)\u003cbr>\nOakland, CA 94609\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-653-3366\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:moojeh@hotmail.com\">moojeh@hotmail.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Hyung Ryul Yoo\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Yoon Ja Yoo\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Korean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sizzling Black Goat Stew, Braised Pork in Chili Sauce, BBQ Short Ribs, Seafood Pancake, Soft Tofu Soup\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> $25 for parties of 16 or more\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-10:30pm\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> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Dinner 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\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, karaoke in private party room\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=sahn+maru+korean+bbq+oakland&sll=37.803138,-122.409496&sspn=0.1081,0.156212&ie=UTF8&filter=0&cid=5795810022819934801&hq=sahn+maru+korean+bbq+oakland&hnear=&ll=37.913867,-122.229767&spn=0.382994,0.496445&z=11&iwloc=A\">Map\u003c/a>\u003cbr />\r\n4315 Telegraph Avenue (44th St)\u003cbr />\r\nOakland, CA 94609\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 510-653-3366\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=1932\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sahn Maru Korean BBQ:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1932\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/sahnmaru3.jpg\" alt=\"Sahn Maru Korean BBQ\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru4.jpg\" alt=\"Sahn Maru Korean BBQ\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru6.jpg\" alt=\"Sahn Maru Korean BBQ\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru9.jpg\" alt=\"Sahn Maru Korean BBQ\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru12.jpg\" alt=\"Sahn Maru Korean BBQ\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru13.jpg\" alt=\"Sahn Maru Korean BBQ\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sahn+maru+korean+bbq+oakland&sll=37.803138,-122.409496&sspn=0.1081,0.156212&ie=UTF8&filter=0&ll=37.913867,-122.229767&spn=0.432317,0.624847&z=11&iwloc=A&cid=5795810022819934801&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=sahn+maru+korean+bbq+oakland&sll=37.803138,-122.409496&sspn=0.1081,0.156212&ie=UTF8&filter=0&ll=37.913867,-122.229767&spn=0.432317,0.624847&z=11&iwloc=A&cid=5795810022819934801\">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>Location:\u003c/strong>\u003cbr>\n4315 Telegraph Avenue (at 44th Street)\u003cbr>\nOakland, CA 94609\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-653-3366\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:moojeh@hotmail.com\">moojeh@hotmail.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Hyung Ryul Yoo\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Yoon Ja Yoo\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Korean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sizzling Black Goat Stew, Braised Pork in Chili Sauce, BBQ Short Ribs, Seafood Pancake, Soft Tofu Soup\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> $25 for parties of 16 or more\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-10:30pm\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> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Dinner 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\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, karaoke in private party room\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Sahn Maru Korean BBQ: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1966\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/sahnmaru15.jpg\" alt=\"Banchan\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru17.jpg\" alt=\"BBQ Chicken\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru22.jpg\" alt=\"Fish Egg Soup\" hspace=\"3\">\u003cbr>\nBanchan (sidedishes including kimchi), BBQ Chicken, Fish Egg Soup\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mary-choi.jpg\" alt=\"Mary Choi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Health Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sahn Maru Korean BBQ\u003cbr>\n\u003cstrong>Reviewed Sahn Maru Korean BBQ:\u003c/strong> Friday, December 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOh, how I longed for a great local Korean restaurant during the ten years of my residence in the Bay Area before Sahn Maru opened its doors on Telegraph Avenue in Berkeley. Ever since 2004, Sahn Maru has been my go-to Korean restaurant whenever I felt my hunger pangs for authentic Korean food. No longer did I have to endure terrible service from the many decent, but not so customer-oriented Korean joints in the East Bay. I could go to Sahn Maru, where they treated every customer respectfully, from the young to the old, from the Korean to the non-Korean.\n\u003cp>The spacious restaurant is filled with tables made from large wooden slabs and chairs with tied on cushions. There is a large T.V., a Korean restaurant staple, and some traditional figurines decorate the counters. Some pictures of the food line one side of the wall. There are also some questionable pieces like a large wooden sculpture of a woman with her a** in the air. That one gave me and my friends a couple of chuckles. There are a few other random behinds on the wall too.\u003c/p>\n\u003cp>Sahn Maru is my favorite Korean restaurant because they have great food and great services. Their fish egg soup (pollock), seafood bi bim bap, pork bone and potato stew (gam ja tang), soft tofu stew, pork ribs, and crab stew are some of my go-to dishes, but no matter what I order, they always serve up the same great ban chan (side dishes). Their ban chans are well seasoned and generously portioned. You can always ask for more, too, and the staff is eager to refill! My favorite ban chan is the spicy anchovies. It sounds kind of gross, but they are packed full of calcium and taste mostly like the sugary, peppery flavorings they are covered in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sahn Maru has great dishes for carnivores that my husband orders every single time, but in my opinion, their strength is in their stews and soups. The fish egg soup (al chi gae) has a deep, complex, and full flavor. You might even enjoy the fish egg sacks too, once you get over the unusual texture. The gam ja tang also has a thick soup base that must have at least a dozen different spices in it. You know that it’s had enough time to simmer because the meat crumbles off the bones. Their noodles for the kal gook soo are made in-house and are chewy- delicious. If you must have a meat dish, I recommend the spicy pork ribs. The marinade is soaked into every fiber, filling each bite of the meat with yummy goodness.\u003c/p>\n\u003cp>The only dish that I’ve questioned is the pork bok kum (stir fry), in which they use bacon. When I ordered it, the owner warned that they do this dish a bit differently, but I was still disappointed by the soggy bacon. Bacon is meant to be consumed crispy!\u003c/p>\n\u003cp>The attentive and friendly service is what truly sets apart this restaurant from other Korean restaurants. They are very helpful to new customers, especially those who seem like they might be new to Korean food. I’ve often heard the owner and the waitstaff explain and recommend various dishes, even warning customers of how spicy a dish might be.\u003c/p>\n\u003cp>Sahn Maru owners and staff always greet me with a warm smile and even notice when I haven’t been there recently. I’ve had my rehearsal dinner there and various birthday parties and gatherings in the large private room that customers can use for free. The restaurant is also exceptionally great for those with young kids, because they serve a tray with rice, soup, and various ban chans for the little one at no cost.\u003c/p>\n\u003cp>If you’ve never tried Korean food, or are tired of the same ol’ Korean BBQ, try Sahn Maru! There is usually plenty of street parking, or if you get lucky, you might be able to find a spot in the tiny, secret, side parking lot.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/linda-bulgo.jpg\" alt=\"Linda Bulgo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entertainer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mama’s on Washington Square\u003cbr>\n\u003cstrong>Reviewed Sahn Maru Korean BBQ:\u003c/strong> Wednesday, January 7, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWent into Sahn Maru, a Korean BBQ restaurant. It’s a large restaurant with about 20 tables. The waiter sat me down right away. He gave me a menu, and then the waitress came over with some barley and corn tea.\n\u003cp>I ordered the BBQ short ribs and the BBQ chicken, which came with nine side dishes, kim chee, fish cakes, mung beans, broccoli, daikon radish, mushrooms, jelly, dried fish. Also with the meal, came soup and white rice. It only took about five to ten minutes to get my order. I ate the seaweed soup first, very good. I asked the waitress if there was any MSG in any of the food, which she said no, there wasn’t.\u003c/p>\n\u003cp>I looked around the restaurant and saw miniature kimonos in frames. On one side of the restaurant and on the other side, there are pictures of the foods you can order from the menu. At the register stood two dolls in a case, very pretty. There was also a large television screen playing. Their tables and chairs were made out of thick pine and their chairs were large.\u003c/p>\n\u003cp>The portions of the foods were perfect and very good. I especially liked the BBQ chicken. At the end of the meal the waiter brought over a cinnamon tea with nuts in it served cold. It was very good.\u003c/p>\n\u003cp>The bill came to $27.05 and I added a five-dollar tip. I enjoyed the restaurant very much. I think that maybe when I’m in Oakland again, I might make a visit to have some more of their wonderful food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/kiet-nguyen.jpg\" alt=\"Kiet Nguyen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kiet\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Police Sergeant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hayes Street Grill\u003cbr>\n\u003cstrong>Reviewed Sahn Maru Korean BBQ:\u003c/strong> Sunday, December 28, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe restaurant is located on what is called Kimchee Row, and is close to other Korean restaurants. Sahn Maru seemed just like the rest from the outside, but an interesting ambiance waits within. The decor is unique, to say the least, with English Country decor (i.e. what I would imagine as tables and chairs straight from a kitchen on a Kentucky farm) mixed in with items from Korea (i.e. the huge Korean drum near the door).\n\u003cp>Looking past the odd decor inside, the atmosphere was very warm and inviting. The waitstaff was instantly on their feet and gave us a warm smile and greeting as we passed through the doors. Perhaps it was because it was a Sunday night around 5:30pm or because we were the only ones there, but the staff was very attentive. After our orders were taken, the waitress brought out my daughter’s kimchee and appetizers first and then ours a bit later. The kimchee here was standard with the average number of various kimchees (I counted around seven or eight various types), however, the kimchee portions were a little on the small side (although if you ask for more, the waitress happily obliges). Also, the taste is a little off. There were one of two of the dishes that weren’t as good as others, and they brought the overall kimchee taste down (probably the pickled celery-yuck).\u003c/p>\n\u003cp>After a sort of rocky start with the kimchee, the main dishes were finally brought out piping hot. The main courses did take some time to arrive, but I suspect it was because the food was made to order. The main meat dish was tasty and is better than the average Korean restaurants. The meat was thoroughly flavorful and was not overly sweet. Manly Korean restaurants make the mistake of making their meat too sweet, and this was not the case here. Also, the meat that came with the beef and tofu soup was good as well. The slices were cut very thinly, and this, too, was not overly sweet. Though there was one small setback, the meat was not that lean, and a little over a third of the dish was fat. My daughter loved this meat, by the way, because of the thinness of the meat; she was able to chew it rather easily.\u003c/p>\n\u003cp>As for the beef and tofu soup, this was delicious. The tofu didn’t overpower the dish, and there was enough beef and zucchini/cucumber to balance the dish out. What really made this dish stand out compared to other Korean restaurants is the smell of the soup. This dish is usually very pungent, but at Sahn Maru, the smell was minimal, and the taste was perfect.\u003c/p>\n\u003cp>Overall, the main dishes were better than your average Korean restaurant, however, the kimchee was a little lacking. And although the decor was somewhat lacking, the atmosphere was warm and inviting. I would probably visit them again if I happen to be in the area and craved Korean. There really wasn’t anything that wowed me enough to go all the way to Oakland for Korean food, and the place wasn’t cheap. I’d rather take my family to a good restaurant locally and save gas and a dry cleaning bill (Korean food really sticks to your hair and clothes).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>At the end of our meal, we were given a cup of cold, sweet tea. The tea was delicious and one of a kind. Do not leave this place without drinking this special dessert tea.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sahn Maru Korean BBQ: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1966\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1913\">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/cp408.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/40/2009/05/sahnmaru15.jpg\" alt=\"Banchan\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru17.jpg\" alt=\"BBQ Chicken\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/sahnmaru22.jpg\" alt=\"Fish Egg Soup\" hspace=\"3\">\u003cbr>\nBanchan (sidedishes including kimchi), BBQ Chicken, Fish Egg Soup\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/mary-choi.jpg\" alt=\"Mary Choi\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Health Researcher\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sahn Maru Korean BBQ\u003cbr>\n\u003cstrong>Reviewed Sahn Maru Korean BBQ:\u003c/strong> Friday, December 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOh, how I longed for a great local Korean restaurant during the ten years of my residence in the Bay Area before Sahn Maru opened its doors on Telegraph Avenue in Berkeley. Ever since 2004, Sahn Maru has been my go-to Korean restaurant whenever I felt my hunger pangs for authentic Korean food. No longer did I have to endure terrible service from the many decent, but not so customer-oriented Korean joints in the East Bay. I could go to Sahn Maru, where they treated every customer respectfully, from the young to the old, from the Korean to the non-Korean.\n\u003cp>The spacious restaurant is filled with tables made from large wooden slabs and chairs with tied on cushions. There is a large T.V., a Korean restaurant staple, and some traditional figurines decorate the counters. Some pictures of the food line one side of the wall. There are also some questionable pieces like a large wooden sculpture of a woman with her a** in the air. That one gave me and my friends a couple of chuckles. There are a few other random behinds on the wall too.\u003c/p>\n\u003cp>Sahn Maru is my favorite Korean restaurant because they have great food and great services. Their fish egg soup (pollock), seafood bi bim bap, pork bone and potato stew (gam ja tang), soft tofu stew, pork ribs, and crab stew are some of my go-to dishes, but no matter what I order, they always serve up the same great ban chan (side dishes). Their ban chans are well seasoned and generously portioned. You can always ask for more, too, and the staff is eager to refill! My favorite ban chan is the spicy anchovies. It sounds kind of gross, but they are packed full of calcium and taste mostly like the sugary, peppery flavorings they are covered in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sahn Maru has great dishes for carnivores that my husband orders every single time, but in my opinion, their strength is in their stews and soups. The fish egg soup (al chi gae) has a deep, complex, and full flavor. You might even enjoy the fish egg sacks too, once you get over the unusual texture. The gam ja tang also has a thick soup base that must have at least a dozen different spices in it. You know that it’s had enough time to simmer because the meat crumbles off the bones. Their noodles for the kal gook soo are made in-house and are chewy- delicious. If you must have a meat dish, I recommend the spicy pork ribs. The marinade is soaked into every fiber, filling each bite of the meat with yummy goodness.\u003c/p>\n\u003cp>The only dish that I’ve questioned is the pork bok kum (stir fry), in which they use bacon. When I ordered it, the owner warned that they do this dish a bit differently, but I was still disappointed by the soggy bacon. Bacon is meant to be consumed crispy!\u003c/p>\n\u003cp>The attentive and friendly service is what truly sets apart this restaurant from other Korean restaurants. They are very helpful to new customers, especially those who seem like they might be new to Korean food. I’ve often heard the owner and the waitstaff explain and recommend various dishes, even warning customers of how spicy a dish might be.\u003c/p>\n\u003cp>Sahn Maru owners and staff always greet me with a warm smile and even notice when I haven’t been there recently. I’ve had my rehearsal dinner there and various birthday parties and gatherings in the large private room that customers can use for free. The restaurant is also exceptionally great for those with young kids, because they serve a tray with rice, soup, and various ban chans for the little one at no cost.\u003c/p>\n\u003cp>If you’ve never tried Korean food, or are tired of the same ol’ Korean BBQ, try Sahn Maru! There is usually plenty of street parking, or if you get lucky, you might be able to find a spot in the tiny, secret, side parking lot.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/linda-bulgo.jpg\" alt=\"Linda Bulgo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Linda\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entertainer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mama’s on Washington Square\u003cbr>\n\u003cstrong>Reviewed Sahn Maru Korean BBQ:\u003c/strong> Wednesday, January 7, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWent into Sahn Maru, a Korean BBQ restaurant. It’s a large restaurant with about 20 tables. The waiter sat me down right away. He gave me a menu, and then the waitress came over with some barley and corn tea.\n\u003cp>I ordered the BBQ short ribs and the BBQ chicken, which came with nine side dishes, kim chee, fish cakes, mung beans, broccoli, daikon radish, mushrooms, jelly, dried fish. Also with the meal, came soup and white rice. It only took about five to ten minutes to get my order. I ate the seaweed soup first, very good. I asked the waitress if there was any MSG in any of the food, which she said no, there wasn’t.\u003c/p>\n\u003cp>I looked around the restaurant and saw miniature kimonos in frames. On one side of the restaurant and on the other side, there are pictures of the foods you can order from the menu. At the register stood two dolls in a case, very pretty. There was also a large television screen playing. Their tables and chairs were made out of thick pine and their chairs were large.\u003c/p>\n\u003cp>The portions of the foods were perfect and very good. I especially liked the BBQ chicken. At the end of the meal the waiter brought over a cinnamon tea with nuts in it served cold. It was very good.\u003c/p>\n\u003cp>The bill came to $27.05 and I added a five-dollar tip. I enjoyed the restaurant very much. I think that maybe when I’m in Oakland again, I might make a visit to have some more of their wonderful food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/05/kiet-nguyen.jpg\" alt=\"Kiet Nguyen\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kiet\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Police Sergeant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Santa Clara\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hayes Street Grill\u003cbr>\n\u003cstrong>Reviewed Sahn Maru Korean BBQ:\u003c/strong> Sunday, December 28, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe restaurant is located on what is called Kimchee Row, and is close to other Korean restaurants. Sahn Maru seemed just like the rest from the outside, but an interesting ambiance waits within. The decor is unique, to say the least, with English Country decor (i.e. what I would imagine as tables and chairs straight from a kitchen on a Kentucky farm) mixed in with items from Korea (i.e. the huge Korean drum near the door).\n\u003cp>Looking past the odd decor inside, the atmosphere was very warm and inviting. The waitstaff was instantly on their feet and gave us a warm smile and greeting as we passed through the doors. Perhaps it was because it was a Sunday night around 5:30pm or because we were the only ones there, but the staff was very attentive. After our orders were taken, the waitress brought out my daughter’s kimchee and appetizers first and then ours a bit later. The kimchee here was standard with the average number of various kimchees (I counted around seven or eight various types), however, the kimchee portions were a little on the small side (although if you ask for more, the waitress happily obliges). Also, the taste is a little off. There were one of two of the dishes that weren’t as good as others, and they brought the overall kimchee taste down (probably the pickled celery-yuck).\u003c/p>\n\u003cp>After a sort of rocky start with the kimchee, the main dishes were finally brought out piping hot. The main courses did take some time to arrive, but I suspect it was because the food was made to order. The main meat dish was tasty and is better than the average Korean restaurants. The meat was thoroughly flavorful and was not overly sweet. Manly Korean restaurants make the mistake of making their meat too sweet, and this was not the case here. Also, the meat that came with the beef and tofu soup was good as well. The slices were cut very thinly, and this, too, was not overly sweet. Though there was one small setback, the meat was not that lean, and a little over a third of the dish was fat. My daughter loved this meat, by the way, because of the thinness of the meat; she was able to chew it rather easily.\u003c/p>\n\u003cp>As for the beef and tofu soup, this was delicious. The tofu didn’t overpower the dish, and there was enough beef and zucchini/cucumber to balance the dish out. What really made this dish stand out compared to other Korean restaurants is the smell of the soup. This dish is usually very pungent, but at Sahn Maru, the smell was minimal, and the taste was perfect.\u003c/p>\n\u003cp>Overall, the main dishes were better than your average Korean restaurant, however, the kimchee was a little lacking. And although the decor was somewhat lacking, the atmosphere was warm and inviting. I would probably visit them again if I happen to be in the area and craved Korean. There really wasn’t anything that wowed me enough to go all the way to Oakland for Korean food, and the place wasn’t cheap. I’d rather take my family to a good restaurant locally and save gas and a dry cleaning bill (Korean food really sticks to your hair and clothes).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of our meal, we were given a cup of cold, sweet tea. The tea was delicious and one of a kind. Do not leave this place without drinking this special dessert tea.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"perspectives": {
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"source": "Possible"
},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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