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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/cp407iPod_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>\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 \u003cstrong>\u003ca href=\"http://www.kqedwineclub.org/\">KQED Wine Club\u003c/a>\u003c/strong>. Tonight’s wines showcase European style. \u003cstrong>\u003ca href=\"http://www.kqedwineclub.org/wineclubs1.asp\">Join the club!\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2005 Casalfarneto “Fontevecchia” Verdicchio dei Castelli di Jesi, Italy\u003c/strong>\u003cbr>\nA crisp, dry white crafted from the Verdicchio grape variety in the Marches region of central Italy. With an earthy, medium-bodied character, it’s a wine to pair with savory dishes from mushroom risotto to salumi.\u003c/p>\n\u003cp>\u003cstrong>2005 Sentido, Ribera del Duero, Spain\u003c/strong>\u003cbr>\nWith aromas of pepper and smoke followed by dark berry fruit flavors, this rustic wine has personality. Hailing from the area along the Duero River in Spain, it’s made from Tempranillo grapes, which is Spain’s signature variety.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Special Wine\u003c/strong>\u003cbr>\n\u003cstrong>2007 Judd’s Hill Pinot Noir, Central Coast, California\u003c/strong>\u003cbr>\nFor lovers of Burgundy, this earthy, taut Pinot Noir captures real Old World character while keeping ripe cherry fruit flavors in the forefront. Drink alongside pork chops.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Old Clam House:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1788\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1781\">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/cp407iPod_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/40/2009/04/oldclamhouse1.jpg\" alt=\"The Old Clam House\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oldclamhouse11.jpg\" alt=\"The Old Clam House\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oldclamhouse10.jpg\" alt=\"The Old Clam House\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oldclamhouse7.jpg\" alt=\"The Old Clam House\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oldclamhouse9.jpg\" alt=\"The Old Clam House\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oldclamhouse12.jpg\" alt=\"The Old Clam House\" 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=the+old+clam+house+san+francisco&sll=38.424546,-122.388382&sspn=0.384087,0.674973&ie=UTF8&cid=10528001649556789689&ll=37.764201,-122.397308&spn=0.047497,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=the+old+clam+house+san+francisco&sll=38.424546,-122.388382&sspn=0.384087,0.674973&ie=UTF8&cid=10528001649556789689&ll=37.764201,-122.397308&spn=0.047497,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n299 Bayshore Boulevard (at Oakdale Avenue)\u003cbr>\nSan Francisco, CA 94124\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-826-4880\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:g299clams@att.net\">g299clams@att.net\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Lingan Chua\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Refugio Martinez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Seafood\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lazyman’s Cioppino, Clam House Linguine, Deep-Fried Calamari, Boston Clam Chowder\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $8\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-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\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\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 24 hours for large groups.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Jukebox\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=The+Old+Clam+House,+San+Francisco&sll=37.0625,-95.677068&sspn=38.963048,68.642578&ie=UTF8&hq=The+Old+Clam+House,&hnear=San+Francisco,+CA&ll=37.747508,-122.404861&spn=0.076148,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\r\n299 Bayshore Boulevard (at Oakdale Avenue)\u003cbr>\r\nSan Francisco, CA 94124\u003cbr>\r\n\u003cstrong>Phone:\u003c/strong> 415-826-4880\u003cbr>\r\n \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1788\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Old Clam House:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1788\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1781\">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/cp407iPod_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/40/2009/04/oldclamhouse1.jpg\" alt=\"The Old Clam House\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oldclamhouse11.jpg\" alt=\"The Old Clam House\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oldclamhouse10.jpg\" alt=\"The Old Clam House\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oldclamhouse7.jpg\" alt=\"The Old Clam House\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oldclamhouse9.jpg\" alt=\"The Old Clam House\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oldclamhouse12.jpg\" alt=\"The Old Clam House\" 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=the+old+clam+house+san+francisco&sll=38.424546,-122.388382&sspn=0.384087,0.674973&ie=UTF8&cid=10528001649556789689&ll=37.764201,-122.397308&spn=0.047497,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=the+old+clam+house+san+francisco&sll=38.424546,-122.388382&sspn=0.384087,0.674973&ie=UTF8&cid=10528001649556789689&ll=37.764201,-122.397308&spn=0.047497,0.072956&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>\n299 Bayshore Boulevard (at Oakdale Avenue)\u003cbr>\nSan Francisco, CA 94124\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-826-4880\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:g299clams@att.net\">g299clams@att.net\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Lingan Chua\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Refugio Martinez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Seafood\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lazyman’s Cioppino, Clam House Linguine, Deep-Fried Calamari, Boston Clam Chowder\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $8\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-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\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\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 24 hours for large groups.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Jukebox\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Old Clam House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1824\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1781\">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/cp407iPod_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/40/2009/04/oldclamhouse13.jpg\" alt=\"Cioppino\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oldclamhouse14.jpg\" alt=\"Clambake Special\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oldclamhouse18.jpg\" alt=\"Oysters on the Half Shell\" hspace=\"3\">\u003cbr>\nCioppino, Clambake Special, Oysters on the Half Shell\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/kristen-schwartz.jpg\" alt=\"Kristen Schwartz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mother and Paralegal\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Old Clam House\u003cbr>\n\u003cstrong>Reviewed The Old Clam House:\u003c/strong> Tuesday, December 9, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI first started going to the Old Clam House when I was pregnant with my twin boys, about four years ago. I had heard about the restaurant and had a craving for fish and chips, so we rolled on down from Bernal Heights to check it out. Parking is easy, and I often find a spot in front or to the side of the restaurant. When you walk in, you can either step up into the bar area or you can have a seat in the dining room. I always eat in the bar area, because it is lively, bright, and the same servers have been there since my first time, and we’ve become friendly with them.\n\u003cp>Once you sit down, you are promptly provided a small cup of warm clam broth and fresh, crunchy sourdough bread. My boys like to dip the bread in the broth. I’m not a fan of the warm clam broth, but the kids sure love it. After I had the twins, I stopped ordering the fried fish platter (a heaping combination of fish, oysters, shrimp, scallops, and calamari) and switched to the Lazy Man Cioppino, which is served in a huge bowl and is filled with clams, mussels, fish, crab, scallops, and is absolutely delicious! I always start my dinner or lunch with the house salad, which is big enough to split. The salad is not your average house salad. It starts with romaine lettuce, then is surrounded by a sliced egg, olives, tomato, croutons, and topped with shaved raw beet and carrot.\u003c/p>\n\u003cp>The Old Clam House is very family friendly, which keeps bringing us back. All three of my boys and my husband have their favorite dishes: the twins share a burger or a big plate of pasta with marinara sauce, and my oldest son usually has the pesto clams and linguini, the seafood ravioli, or the fish and chips. My husband will often order the special, which changes nightly. Most recently, he ordered the prawns and scallop kabob and was served a huge plate of rice, fresh steamed vegetables, topped with a skewer of three large prawns and three large scallops. When dining with friends, I like to order appetizers for the table. The steamed clams are a must, and the calamari is always perfect. We’ve tried the chicken wings, raw oysters, and stuffed mushrooms with crab, and all are quite good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The food at the Old Clam House is prepared in a traditional fashion and rarely fails to please. The portions are huge, so sharing a meal is not a bad idea if you are not super hungry. The Old Clam House has been a San Francisco hot spot since 1861. My mother-in-law, a native San Franciscan, recalls first going to the Old Clam House in the 1940s. I would recommend this restaurant to all my friends and often do. The Old Clam House is a simple, comfortable, family restaurant with friendly severs and bartenders. The walls in the bar dining area are covered in old license plates, San Francisco memorabilia, and the barstools around the bar are old tractor seats and sure are comfortable!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/fernando-gonzalez.jpg\" alt=\"Fernando Gonzalez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fernando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatrician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gialina\u003cbr>\n\u003cstrong>Reviewed The Old Clam House:\u003c/strong> Monday, December 8, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTwo words: old school. This is the kind of place my father would love, and I don’t mean that as a compliment. He generally doesn’t like to eat at restaurants that haven’t been around since at least the Carter administration. And you have to see the setup at the Old Clam House to believe it. Enough flair to start a forest fire, and the stoplight above the bar was nice and subtle. Also, full disclosure: I really wanted to hate the food. My wife and I were only able to eat there after a few attempts. Since there was no website to check the hours of operation, we tried calling the number listed on Yelp and other websites. No one answered on Monday after a few tries, so we figured they were closed on Mondays, then on Tuesday there was also no answer.\n\u003cp>We did end up finding the hours somehow via Google, which claimed the restaurant was open each night until 9pm, and 9:30 on Thursday through Saturday. So, on Thursday, after my wife returned from work, we arrived at 8:30pm, but the bartender told us the kitchen was closed. I asked for clarification on the hours of service, and she confirmed the 9:30 closing time. When I showed her the time, she responded by saying “Oh, you’re right!” She went back into the kitchen but came back saying that everyone had gone home. I got the impression that the Old Clam House operates similarly to my cafeteria at work. The posted hours say the grill closes at 7pm, but when people stop lining up the cooks go home.\u003c/p>\n\u003cp>Therefore, in an effort to actually eat food here, we arrived at 6:45 on a Monday evening. The large neon sign out front, which was illuminated on our previous visit, was not lit, so I began to worry that I was destined not to try it. However, they were open and actually serving food, so we sat down. I started with the Blue Point oysters, which were tasty and fresh, while my wife had the side salad, served with a hard-boiled egg and deep-fried croutons. For the mains, I opted not to try their famous cioppino, but rather their seafood Provençal. I was surprised by how good this dish was. The pasta was piping hot, the crab legs well prepared, and the seafood blended well with the marinara. I quite enjoyed it. My wife, on the other hand, had the deep fried seafood combo, a massive platter of snapper, calamari, shrimp, scallops, and other components I couldn’t identify, with a side of over-steamed vegetables. Not as big a hit.\u003c/p>\n\u003cp>Finally, we asked to see the dessert menu, but the waiter returned with our check. We took that as a hint, either that the desserts were not worth trying, or that it was closing time. I suppose I would return, especially to try the impressive-looking cioppino, but only if my father were in town.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/greg-marvin.jpg\" alt=\"Greg Marvin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Art Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Napa\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mustards Grill\u003cbr>\n\u003cstrong>Reviewed The Old Clam House:\u003c/strong> Saturday, November 28, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Old Clam House is located in a rather dark industrial area of San Francisco on the Old Bayshore Blvd. It was established in 1861 and has remained in the same location with the same original building. Entering into the Old Clam House is like stepping back into history.\n\u003cp>Coming from out of town, I found it easy to locate with parking available behind the restaurant. The restaurant is divided into two sections: on one side there is a large bar with seating for food, and on the other side, a more formal casual dining area. The staff is friendly and helpful. There are numerous photos of celebrities and old photos of the restaurant on the walls.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When first seated, we were brought a cup of clam broth and sourdough bread. The clam broth is very savory with fish and lemon flavors. It was a good start for a chilly November night. I chose their signature dish: the clam bake special. It comes in a large bowl filled with steamed clams, scallops, oysters, mussels, crab legs, prawns, and an ear of corn in a delicious broth. The bowl is filled with shells, so you do not get as much fish as you do in other dishes on the menu. I had the opportunity to try the cioppino, which was filled to the top with shell fish in an outstanding tomato base sauce. Those in my party who chose the crab salads found them to be filled with a generous amount of crab and very crisp greens. The menu is large with many different items and the pricing is moderate. The restaurant was somewhat empty for a Saturday night, which made for an enjoyable evening.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n299 Bayshore Boulevard (at Oakdale Avenue)\r\nSan Francisco, CA 94124\r\n\u003cstrong>Phone:\u003c/strong> 415-826-4880\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Seafood\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Old Clam House: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1824\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1781\">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/cp407iPod_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/40/2009/04/oldclamhouse13.jpg\" alt=\"Cioppino\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oldclamhouse14.jpg\" alt=\"Clambake Special\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oldclamhouse18.jpg\" alt=\"Oysters on the Half Shell\" hspace=\"3\">\u003cbr>\nCioppino, Clambake Special, Oysters on the Half Shell\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/kristen-schwartz.jpg\" alt=\"Kristen Schwartz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mother and Paralegal\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Old Clam House\u003cbr>\n\u003cstrong>Reviewed The Old Clam House:\u003c/strong> Tuesday, December 9, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI first started going to the Old Clam House when I was pregnant with my twin boys, about four years ago. I had heard about the restaurant and had a craving for fish and chips, so we rolled on down from Bernal Heights to check it out. Parking is easy, and I often find a spot in front or to the side of the restaurant. When you walk in, you can either step up into the bar area or you can have a seat in the dining room. I always eat in the bar area, because it is lively, bright, and the same servers have been there since my first time, and we’ve become friendly with them.\n\u003cp>Once you sit down, you are promptly provided a small cup of warm clam broth and fresh, crunchy sourdough bread. My boys like to dip the bread in the broth. I’m not a fan of the warm clam broth, but the kids sure love it. After I had the twins, I stopped ordering the fried fish platter (a heaping combination of fish, oysters, shrimp, scallops, and calamari) and switched to the Lazy Man Cioppino, which is served in a huge bowl and is filled with clams, mussels, fish, crab, scallops, and is absolutely delicious! I always start my dinner or lunch with the house salad, which is big enough to split. The salad is not your average house salad. It starts with romaine lettuce, then is surrounded by a sliced egg, olives, tomato, croutons, and topped with shaved raw beet and carrot.\u003c/p>\n\u003cp>The Old Clam House is very family friendly, which keeps bringing us back. All three of my boys and my husband have their favorite dishes: the twins share a burger or a big plate of pasta with marinara sauce, and my oldest son usually has the pesto clams and linguini, the seafood ravioli, or the fish and chips. My husband will often order the special, which changes nightly. Most recently, he ordered the prawns and scallop kabob and was served a huge plate of rice, fresh steamed vegetables, topped with a skewer of three large prawns and three large scallops. When dining with friends, I like to order appetizers for the table. The steamed clams are a must, and the calamari is always perfect. We’ve tried the chicken wings, raw oysters, and stuffed mushrooms with crab, and all are quite good.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The food at the Old Clam House is prepared in a traditional fashion and rarely fails to please. The portions are huge, so sharing a meal is not a bad idea if you are not super hungry. The Old Clam House has been a San Francisco hot spot since 1861. My mother-in-law, a native San Franciscan, recalls first going to the Old Clam House in the 1940s. I would recommend this restaurant to all my friends and often do. The Old Clam House is a simple, comfortable, family restaurant with friendly severs and bartenders. The walls in the bar dining area are covered in old license plates, San Francisco memorabilia, and the barstools around the bar are old tractor seats and sure are comfortable!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/fernando-gonzalez.jpg\" alt=\"Fernando Gonzalez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fernando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatrician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gialina\u003cbr>\n\u003cstrong>Reviewed The Old Clam House:\u003c/strong> Monday, December 8, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTwo words: old school. This is the kind of place my father would love, and I don’t mean that as a compliment. He generally doesn’t like to eat at restaurants that haven’t been around since at least the Carter administration. And you have to see the setup at the Old Clam House to believe it. Enough flair to start a forest fire, and the stoplight above the bar was nice and subtle. Also, full disclosure: I really wanted to hate the food. My wife and I were only able to eat there after a few attempts. Since there was no website to check the hours of operation, we tried calling the number listed on Yelp and other websites. No one answered on Monday after a few tries, so we figured they were closed on Mondays, then on Tuesday there was also no answer.\n\u003cp>We did end up finding the hours somehow via Google, which claimed the restaurant was open each night until 9pm, and 9:30 on Thursday through Saturday. So, on Thursday, after my wife returned from work, we arrived at 8:30pm, but the bartender told us the kitchen was closed. I asked for clarification on the hours of service, and she confirmed the 9:30 closing time. When I showed her the time, she responded by saying “Oh, you’re right!” She went back into the kitchen but came back saying that everyone had gone home. I got the impression that the Old Clam House operates similarly to my cafeteria at work. The posted hours say the grill closes at 7pm, but when people stop lining up the cooks go home.\u003c/p>\n\u003cp>Therefore, in an effort to actually eat food here, we arrived at 6:45 on a Monday evening. The large neon sign out front, which was illuminated on our previous visit, was not lit, so I began to worry that I was destined not to try it. However, they were open and actually serving food, so we sat down. I started with the Blue Point oysters, which were tasty and fresh, while my wife had the side salad, served with a hard-boiled egg and deep-fried croutons. For the mains, I opted not to try their famous cioppino, but rather their seafood Provençal. I was surprised by how good this dish was. The pasta was piping hot, the crab legs well prepared, and the seafood blended well with the marinara. I quite enjoyed it. My wife, on the other hand, had the deep fried seafood combo, a massive platter of snapper, calamari, shrimp, scallops, and other components I couldn’t identify, with a side of over-steamed vegetables. Not as big a hit.\u003c/p>\n\u003cp>Finally, we asked to see the dessert menu, but the waiter returned with our check. We took that as a hint, either that the desserts were not worth trying, or that it was closing time. I suppose I would return, especially to try the impressive-looking cioppino, but only if my father were in town.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/greg-marvin.jpg\" alt=\"Greg Marvin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Art Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Napa\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mustards Grill\u003cbr>\n\u003cstrong>Reviewed The Old Clam House:\u003c/strong> Saturday, November 28, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Old Clam House is located in a rather dark industrial area of San Francisco on the Old Bayshore Blvd. It was established in 1861 and has remained in the same location with the same original building. Entering into the Old Clam House is like stepping back into history.\n\u003cp>Coming from out of town, I found it easy to locate with parking available behind the restaurant. The restaurant is divided into two sections: on one side there is a large bar with seating for food, and on the other side, a more formal casual dining area. The staff is friendly and helpful. There are numerous photos of celebrities and old photos of the restaurant on the walls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When first seated, we were brought a cup of clam broth and sourdough bread. The clam broth is very savory with fish and lemon flavors. It was a good start for a chilly November night. I chose their signature dish: the clam bake special. It comes in a large bowl filled with steamed clams, scallops, oysters, mussels, crab legs, prawns, and an ear of corn in a delicious broth. The bowl is filled with shells, so you do not get as much fish as you do in other dishes on the menu. I had the opportunity to try the cioppino, which was filled to the top with shell fish in an outstanding tomato base sauce. Those in my party who chose the crab salads found them to be filled with a generous amount of crab and very crisp greens. The menu is large with many different items and the pricing is moderate. The restaurant was somewhat empty for a Saturday night, which made for an enjoyable evening.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Gialina:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1799\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1781\">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/cp407iPod_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/40/2009/04/gialina10.jpg\" alt=\"Gialina\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/gialina9.jpg\" alt=\"Gialina\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/gialina5.jpg\" alt=\"Gialina\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/gialina6.jpg\" alt=\"Gialina\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/gialina8.jpg\" alt=\"Gialina\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/gialina1.jpg\" alt=\"Gialina\" 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=Gialina+san+francisco&sll=37.0625,-95.677068&sspn=50.910968,86.396484&ie=UTF8&cid=14505081418271178166&ll=37.754837,-122.425804&spn=0.047503,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Gialina+san+francisco&sll=37.0625,-95.677068&sspn=50.910968,86.396484&ie=UTF8&cid=14505081418271178166&ll=37.754837,-122.425804&spn=0.047503,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2842 Diamond Street (at Bosworth Street)\u003cbr>\nSan Francisco, CA 94131\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-239-8500\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:gialinapizzeria@gmail.com\">gialinapizzeria@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.gialina.com\">www.gialina.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Sharon Ardiana\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sharon Ardiana\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Thin Crust Neapolian-Style Pizzas and Delicious, Local, Organic, Farm-Fresh Salads\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Gialina:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1799\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1781\">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/cp407iPod_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/40/2009/04/gialina10.jpg\" alt=\"Gialina\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/gialina9.jpg\" alt=\"Gialina\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/gialina5.jpg\" alt=\"Gialina\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/gialina6.jpg\" alt=\"Gialina\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/gialina8.jpg\" alt=\"Gialina\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/gialina1.jpg\" alt=\"Gialina\" 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=Gialina+san+francisco&sll=37.0625,-95.677068&sspn=50.910968,86.396484&ie=UTF8&cid=14505081418271178166&ll=37.754837,-122.425804&spn=0.047503,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Gialina+san+francisco&sll=37.0625,-95.677068&sspn=50.910968,86.396484&ie=UTF8&cid=14505081418271178166&ll=37.754837,-122.425804&spn=0.047503,0.072956&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>\n2842 Diamond Street (at Bosworth Street)\u003cbr>\nSan Francisco, CA 94131\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-239-8500\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:gialinapizzeria@gmail.com\">gialinapizzeria@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.gialina.com\">www.gialina.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Sharon Ardiana\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sharon Ardiana\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Thin Crust Neapolian-Style Pizzas and Delicious, Local, Organic, Farm-Fresh Salads\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Gialina: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1817\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1781\">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/cp407iPod_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/40/2009/04/gialina16.jpg\" alt=\"Potato Pizza Pie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/gialina17.jpg\" alt=\"Atomica Pizza Pie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/gialina20.jpg\" alt=\"Housemade Ruby Red Grapefruit Italian Ice\" hspace=\"3\">\u003cbr>\nPotato Pizza Pie with Applewood Smoked Bacon, Red Onions, Rosemary and Gorgonzola; Atomica Pizza Pie with Tomato, Mushrooms, Mozzarella, Spicy Chilies and Red Onions; Housemade Ruby Red Grapefruit Italian Ice with Campari\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/fernando-gonzalez.jpg\" alt=\"Fernando Gonzalez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fernando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatrician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gialina\u003cbr>\n\u003cstrong>Reviewed Gialina:\u003c/strong> Monday, December 1, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLet me start by saying that over the approximately 20 times that I have eaten at Gialina, I have never failed to be impressed. I enjoy pizzas of all styles and quality, but Gialina is definitely the best gourmet thin crust pizza in San Francisco. Everything on the menu looks good, and they frequently change their offerings based on produce and items that are in season, so it is a good thing that I live just up the block, enabling me to try as many things as possible. I enjoy the neighborhood, family feel of the restaurant, and I am willing to brave the crowds (they don’t take reservations) for the excellent salads and pizzas. Despite the crowds and the high quality of the food, the atmosphere is relaxed and the service always helpful and appropriate, educating me on the variety of cured meats and chilies that are offered, as well as the Italian wines, when necessary.\n\u003cp>On this visit, my wife and I started with a salad of sautéed beet greens with goat cheese, lemon, chilies, and breadcrumbs. The salads and starters are always wonderful. The greens are fresh and appropriately dressed, often served with fresh fruits in season and well-chosen cheeses. They also offer both a small and large size, so the salad can be shared with the table. As a fan of summer fruits, I favor the salads with peaches, nectarines, or heirloom tomatoes, but regardless of season they manage to offer a variety of options.\u003c/p>\n\u003cp>The back of the menu also includes explanations of different chilies and cured meats to assist those like me who know little of these things. We then had the sweet Italian sausage pizza with tomatoes, red onions, and aged provolone. Their classic pizzas are the Atomica with red sauce and mushrooms, and the potato/bacon, to which we often add an egg. My personal favorite is the pork belly pizza, but on this visit we decided to try something new, so we went with the sausage pizza. It was a nice balance of sweet and spicy with a very tasty red sauce. The crust was thin and crisp, and the one pizza was enough for the two of us to feel satiated. We then finished, as always, with Bi-rite ice cream. Bi-rite, I can tell you, produces the highest quality ice cream in San Francisco, if not the entire Bay Area, and Gialina usually has a selection of three or four flavors, though I usually order the mint chocolate chip.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Another big plus of Gialina is the selection of inexpensive Italian wines that they offer. They have five or six white wines, five or six reds, plus a sparkling or two, and they offer all by the glass or carafe, in addition to bottles. Admittedly, I know very little about Italian wine, but feel comfortable choosing a recommendation of the servers. They’ll even let you try a taste of some wines if you are not sure. One more thing: in addition to the salads and pizzas, they offer a daily roast. This is often chicken, pork belly, or pork shoulder, as well as other meats. So if I am not necessarily in the mood for pizza, I can order the roast and it is always good. I have and will continue to recommend this restaurant to friends. It is family friendly, can accommodate larger groups, and you can also call ahead and get your name on the waiting list to cut down on your wait time.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/kristen-schwartz.jpg\" alt=\"Kristen Schwartz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mother and Paralegal\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Old Clam House\u003cbr>\n\u003cstrong>Reviewed Gialina:\u003c/strong> Wednesday, November 19, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHaving found a parking spot right in front of Gialina, we arrived in Glen Park a half hour before our friends were to meet us at the restaurant. My husband and I decided to walk around with our twin three-year-old boys and look into shops and restaurants in the quaint neighborhood prior to dinner. We found ourselves in a bookstore around the corner and had a great time chatting with the owner and picking out a few books. We meandered back over to Gialina and were greeted by the very friendly host.\n\u003cp>We were a party of 6, with twin three-year-old boys, in a very small restaurant, but the staff could not have been more accommodating. Immediately I felt comfortable and relaxed. Our server was friendly and answered all of our immediate questions.\u003c/p>\n\u003cp>The wine list offers suggestive pairings of wine with items on the menu. That was a very nice touch. We started dinner with a bottle of Nero D’Avola, and ordered several appetizers to share. Our dining companions are vegans, and we let our server know this right away, and she took care to serve the cheese that is normally sprinkled on top of the garden salad, on the side. The salad dressing for the garden salad was tangy and simply to die for. The menu simple states “Garden Lettuces” but I was pleasantly surprised to find sunchokes thinly sliced and tossed into the lettuces. We also had the avocado salad with mâche, fennel, pickled beets, and farro. Again, the dressing was delicious and the combination of ingredients was fantastic. The salumui plate was much larger than I had anticipated and everything on it was delicious. The long cooked beet greens with honeyed organic ricotta and poppyseeds was mediocre. The ricotta was too sweet and didn’t seem to fit with cold beet greens.\u003c/p>\n\u003cp>For entrees, our vegan friends had the potato pizza without the applewood-smoked bacon and gorgonzola and the puttanesca pizza without anchovies. Of the two vegan pizzas, the puttanesca was far better. The sauce was spicy and delicious. My husband had the potato pizza with the bacon and cheese, and it was very tasty. My children had a “child’s”-size pepperoni pizza, and both were fantastic. The server was considerate enough to let us know that they could make a smaller size pizza for the boys, which was not indicated on the menu, and I appreciated that. I had the Niman Ranch pork belly, which I’ve never tried before, served with warm farro, pumpkin, and oven-roasted tomatoes. I would not order it again, as I didn’t like the taste or texture of Pork Belly. My husband loved it and cleared my plate.\u003c/p>\n\u003cp>For dessert, we tried the house-made Italian ice — ruby grapefruit with Campari — and the chocolate truffle cake with whipped cream, both were perfect, but what really was a surprise treat was the complimentary chocolate-hazelnut dessert pizza that the server brought to us. To die for. It literally is a pizza, with a chocolate sauce on top with hazelnuts sprinkled on top and dollops of heavy whipped cream. It’s served warm. It was the perfect special treat to end the evening with.\u003c/p>\n\u003cp>The staff at Gialina was top notch. The restaurant is rather small and can be noisy, but not so that you can’t hear your dining companions. I will certainly return to Gialina in the future, and I will recommend it to my friends.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/greg-marvin.jpg\" alt=\"Greg Marvin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Art Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Napa\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mustards Grill\u003cbr>\n\u003cstrong>Reviewed Gialina:\u003c/strong> Sunday, November 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBeing unfamiliar with San Francisco, I found Gialiana a challenging place to find, thankfully I brought friends, who were familiar with the city. When we first located the street, there was no sign in front of the restaurant, making it more difficult to find. Gialina is obviously a neighborhood restaurant, and you can see that it has a strong following.\n\u003cp>When you enter, you find numerous black and white photos of Italian families together, eating or standing in front of historic Italian sites, which define the cuisine. We had no problem being seated and were quickly served by our waitress. She was very knowledgeable about the menu and gave us time to just look and discuss what was being offered. For a pizza restaurant, they have a very impressive and unique list of choices. We chose to start with the organic and beet, lentil, and mâche salad that was very fresh, and served all four of us by ordering the large size. We each ordered a pizza, and I chose the chantarelle mushrooms with wild arugula, thyme, fontina, and truffle cheese. I felt that it lacked a definitive flavor without one ingredient coming through. The crust was very good, made in a thin-style with a crispy edge. One of the members of our party ordered the Zucca, which was made of butternut squash, sage, and ricotta, which was absolutely fantastic.\u003c/p>\n\u003cp>There are several dessert items available, I chose the whipped organic ricotta with Fuyu persimmons, pistachios, and honey, however, it seemed to need more fruit on it to make it a truly persimmon desert. We also sampled a lemon moscato Italian ice that we found to be too sour for our taste and a truffle chocolate cake that was fantastic, very light with a great dark chocolate flavor.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Gialina has very good food, the prices are average for the creative food they produce, and we were able to walk away with leftovers. This is a family place, so noise level was high at times with children and babies in a tight small room. Service was excellent, the décor was modest but nice, but it was difficult to get to from out of town or other parts of the city.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2842 Diamond Street (at Bosworth Street)\r\nSan Francisco, CA 94131\r\n\u003cstrong>Phone:\u003c/strong> 415-239-8500\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.gialina.com\">www.gialina.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"description": "Location:\r\n2842 Diamond Street (at Bosworth Street)\r\nSan Francisco, CA 94131\r\nPhone: 415-239-8500\r\nWebsite: www.gialina.com\r\nType of Cuisine: Italian\r\nReviewed: Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Gialina: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1817\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1781\">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/cp407iPod_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/40/2009/04/gialina16.jpg\" alt=\"Potato Pizza Pie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/gialina17.jpg\" alt=\"Atomica Pizza Pie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/gialina20.jpg\" alt=\"Housemade Ruby Red Grapefruit Italian Ice\" hspace=\"3\">\u003cbr>\nPotato Pizza Pie with Applewood Smoked Bacon, Red Onions, Rosemary and Gorgonzola; Atomica Pizza Pie with Tomato, Mushrooms, Mozzarella, Spicy Chilies and Red Onions; Housemade Ruby Red Grapefruit Italian Ice with Campari\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/fernando-gonzalez.jpg\" alt=\"Fernando Gonzalez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fernando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatrician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gialina\u003cbr>\n\u003cstrong>Reviewed Gialina:\u003c/strong> Monday, December 1, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLet me start by saying that over the approximately 20 times that I have eaten at Gialina, I have never failed to be impressed. I enjoy pizzas of all styles and quality, but Gialina is definitely the best gourmet thin crust pizza in San Francisco. Everything on the menu looks good, and they frequently change their offerings based on produce and items that are in season, so it is a good thing that I live just up the block, enabling me to try as many things as possible. I enjoy the neighborhood, family feel of the restaurant, and I am willing to brave the crowds (they don’t take reservations) for the excellent salads and pizzas. Despite the crowds and the high quality of the food, the atmosphere is relaxed and the service always helpful and appropriate, educating me on the variety of cured meats and chilies that are offered, as well as the Italian wines, when necessary.\n\u003cp>On this visit, my wife and I started with a salad of sautéed beet greens with goat cheese, lemon, chilies, and breadcrumbs. The salads and starters are always wonderful. The greens are fresh and appropriately dressed, often served with fresh fruits in season and well-chosen cheeses. They also offer both a small and large size, so the salad can be shared with the table. As a fan of summer fruits, I favor the salads with peaches, nectarines, or heirloom tomatoes, but regardless of season they manage to offer a variety of options.\u003c/p>\n\u003cp>The back of the menu also includes explanations of different chilies and cured meats to assist those like me who know little of these things. We then had the sweet Italian sausage pizza with tomatoes, red onions, and aged provolone. Their classic pizzas are the Atomica with red sauce and mushrooms, and the potato/bacon, to which we often add an egg. My personal favorite is the pork belly pizza, but on this visit we decided to try something new, so we went with the sausage pizza. It was a nice balance of sweet and spicy with a very tasty red sauce. The crust was thin and crisp, and the one pizza was enough for the two of us to feel satiated. We then finished, as always, with Bi-rite ice cream. Bi-rite, I can tell you, produces the highest quality ice cream in San Francisco, if not the entire Bay Area, and Gialina usually has a selection of three or four flavors, though I usually order the mint chocolate chip.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another big plus of Gialina is the selection of inexpensive Italian wines that they offer. They have five or six white wines, five or six reds, plus a sparkling or two, and they offer all by the glass or carafe, in addition to bottles. Admittedly, I know very little about Italian wine, but feel comfortable choosing a recommendation of the servers. They’ll even let you try a taste of some wines if you are not sure. One more thing: in addition to the salads and pizzas, they offer a daily roast. This is often chicken, pork belly, or pork shoulder, as well as other meats. So if I am not necessarily in the mood for pizza, I can order the roast and it is always good. I have and will continue to recommend this restaurant to friends. It is family friendly, can accommodate larger groups, and you can also call ahead and get your name on the waiting list to cut down on your wait time.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/kristen-schwartz.jpg\" alt=\"Kristen Schwartz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mother and Paralegal\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Old Clam House\u003cbr>\n\u003cstrong>Reviewed Gialina:\u003c/strong> Wednesday, November 19, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHaving found a parking spot right in front of Gialina, we arrived in Glen Park a half hour before our friends were to meet us at the restaurant. My husband and I decided to walk around with our twin three-year-old boys and look into shops and restaurants in the quaint neighborhood prior to dinner. We found ourselves in a bookstore around the corner and had a great time chatting with the owner and picking out a few books. We meandered back over to Gialina and were greeted by the very friendly host.\n\u003cp>We were a party of 6, with twin three-year-old boys, in a very small restaurant, but the staff could not have been more accommodating. Immediately I felt comfortable and relaxed. Our server was friendly and answered all of our immediate questions.\u003c/p>\n\u003cp>The wine list offers suggestive pairings of wine with items on the menu. That was a very nice touch. We started dinner with a bottle of Nero D’Avola, and ordered several appetizers to share. Our dining companions are vegans, and we let our server know this right away, and she took care to serve the cheese that is normally sprinkled on top of the garden salad, on the side. The salad dressing for the garden salad was tangy and simply to die for. The menu simple states “Garden Lettuces” but I was pleasantly surprised to find sunchokes thinly sliced and tossed into the lettuces. We also had the avocado salad with mâche, fennel, pickled beets, and farro. Again, the dressing was delicious and the combination of ingredients was fantastic. The salumui plate was much larger than I had anticipated and everything on it was delicious. The long cooked beet greens with honeyed organic ricotta and poppyseeds was mediocre. The ricotta was too sweet and didn’t seem to fit with cold beet greens.\u003c/p>\n\u003cp>For entrees, our vegan friends had the potato pizza without the applewood-smoked bacon and gorgonzola and the puttanesca pizza without anchovies. Of the two vegan pizzas, the puttanesca was far better. The sauce was spicy and delicious. My husband had the potato pizza with the bacon and cheese, and it was very tasty. My children had a “child’s”-size pepperoni pizza, and both were fantastic. The server was considerate enough to let us know that they could make a smaller size pizza for the boys, which was not indicated on the menu, and I appreciated that. I had the Niman Ranch pork belly, which I’ve never tried before, served with warm farro, pumpkin, and oven-roasted tomatoes. I would not order it again, as I didn’t like the taste or texture of Pork Belly. My husband loved it and cleared my plate.\u003c/p>\n\u003cp>For dessert, we tried the house-made Italian ice — ruby grapefruit with Campari — and the chocolate truffle cake with whipped cream, both were perfect, but what really was a surprise treat was the complimentary chocolate-hazelnut dessert pizza that the server brought to us. To die for. It literally is a pizza, with a chocolate sauce on top with hazelnuts sprinkled on top and dollops of heavy whipped cream. It’s served warm. It was the perfect special treat to end the evening with.\u003c/p>\n\u003cp>The staff at Gialina was top notch. The restaurant is rather small and can be noisy, but not so that you can’t hear your dining companions. I will certainly return to Gialina in the future, and I will recommend it to my friends.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/greg-marvin.jpg\" alt=\"Greg Marvin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Art Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Napa\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mustards Grill\u003cbr>\n\u003cstrong>Reviewed Gialina:\u003c/strong> Sunday, November 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBeing unfamiliar with San Francisco, I found Gialiana a challenging place to find, thankfully I brought friends, who were familiar with the city. When we first located the street, there was no sign in front of the restaurant, making it more difficult to find. Gialina is obviously a neighborhood restaurant, and you can see that it has a strong following.\n\u003cp>When you enter, you find numerous black and white photos of Italian families together, eating or standing in front of historic Italian sites, which define the cuisine. We had no problem being seated and were quickly served by our waitress. She was very knowledgeable about the menu and gave us time to just look and discuss what was being offered. For a pizza restaurant, they have a very impressive and unique list of choices. We chose to start with the organic and beet, lentil, and mâche salad that was very fresh, and served all four of us by ordering the large size. We each ordered a pizza, and I chose the chantarelle mushrooms with wild arugula, thyme, fontina, and truffle cheese. I felt that it lacked a definitive flavor without one ingredient coming through. The crust was very good, made in a thin-style with a crispy edge. One of the members of our party ordered the Zucca, which was made of butternut squash, sage, and ricotta, which was absolutely fantastic.\u003c/p>\n\u003cp>There are several dessert items available, I chose the whipped organic ricotta with Fuyu persimmons, pistachios, and honey, however, it seemed to need more fruit on it to make it a truly persimmon desert. We also sampled a lemon moscato Italian ice that we found to be too sour for our taste and a truffle chocolate cake that was fantastic, very light with a great dark chocolate flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Gialina has very good food, the prices are average for the creative food they produce, and we were able to walk away with leftovers. This is a family place, so noise level was high at times with children and babies in a tight small room. Service was excellent, the décor was modest but nice, but it was difficult to get to from out of town or other parts of the city.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "mustards-grill-restaurant-info",
"title": "Mustards Grill: Restaurant Info",
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"content": "\u003cp>\u003cstrong>Mustards Grill:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1802\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1781\">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/cp407iPod_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/40/2009/04/mustardsgrill9.jpg\" alt=\"Mustards Grill\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/mustardsgrill1.jpg\" alt=\"Mustards Grill\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/mustardsgrill3.jpg\" alt=\"Mustards Grill\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/mustardsgrill11.jpg\" alt=\"Mustards Grill\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/mustardsgrill6.jpg\" alt=\"Mustards Grill\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/mustardsgrill4.jpg\" alt=\"Mustards 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=mustards+grill+napa+ca&sll=37.735562,-122.434216&sspn=0.096931,0.168743&ie=UTF8&cid=8344167284638715629&ll=38.500893,-122.354736&spn=0.188079,0.291824&z=11&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=mustards+grill+napa+ca&sll=37.735562,-122.434216&sspn=0.096931,0.168743&ie=UTF8&cid=8344167284638715629&ll=38.500893,-122.354736&spn=0.188079,0.291824&z=11&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n7399 St. Helena Highway\u003cbr>\nNapa, CA 94558\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 707-944-2424\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@mustardsgrill.com\">info@mustardsgrill.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.mustardsgrill.com\">mustardsgrill.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Cindy Pawlcyn\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Erasto Jacinto\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Dan Carter\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> New American Grill/Global Influences\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Mongolian Pork Chop, Lemon-Garlic Chicken, Lemon-Lime Tort with Ridiculously Tall Meringue\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> $15\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-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> 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> Sixty days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> 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=mustards+grill+napa+ca&sll=37.735562,-122.434216&sspn=0.096931,0.168743&ie=UTF8&cid=8344167284638715629&hq=mustards+grill+napa+ca&hnear=&ll=38.500893,-122.354736&spn=0.379917,0.496445&z=11&iwloc=A\">Map\u003c/a>\u003cbr />\r\n7399 St. Helena Highway\u003cbr />\r\nNapa, CA 94558\u003cbr />\r\n\u003cstrong>Phone:\u003c/strong> 707-944-2424\u003cbr />\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.mustardsgrill.com\">mustardsgrill.com\u003c/a>\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=1802\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mustards Grill:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1802\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1781\">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/cp407iPod_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/40/2009/04/mustardsgrill9.jpg\" alt=\"Mustards Grill\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/mustardsgrill1.jpg\" alt=\"Mustards Grill\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/mustardsgrill3.jpg\" alt=\"Mustards Grill\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/mustardsgrill11.jpg\" alt=\"Mustards Grill\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/mustardsgrill6.jpg\" alt=\"Mustards Grill\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/mustardsgrill4.jpg\" alt=\"Mustards 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=mustards+grill+napa+ca&sll=37.735562,-122.434216&sspn=0.096931,0.168743&ie=UTF8&cid=8344167284638715629&ll=38.500893,-122.354736&spn=0.188079,0.291824&z=11&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=mustards+grill+napa+ca&sll=37.735562,-122.434216&sspn=0.096931,0.168743&ie=UTF8&cid=8344167284638715629&ll=38.500893,-122.354736&spn=0.188079,0.291824&z=11&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>\n7399 St. Helena Highway\u003cbr>\nNapa, CA 94558\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 707-944-2424\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@mustardsgrill.com\">info@mustardsgrill.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.mustardsgrill.com\">mustardsgrill.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Cindy Pawlcyn\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Erasto Jacinto\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Dan Carter\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> New American Grill/Global Influences\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Mongolian Pork Chop, Lemon-Garlic Chicken, Lemon-Lime Tort with Ridiculously Tall Meringue\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> $15\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-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> 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> Sixty days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> 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>Mustards Grill: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1820\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1781\">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/cp407iPod_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/40/2009/04/mustardsgrill8.jpg\" alt=\"Tea-Smoked Peking Duck\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/mustardsgrill14.jpg\" alt=\"Pork Chop\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/mustardsgrill25.jpg\" alt=\"Vanilla-Bourbon Creme Brulee\" hspace=\"3\">\u003cbr>\nTea-Smoked Peking Duck, Pork Chop, Vanilla-Bourbon Crème Brûlée\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/greg-marvin.jpg\" alt=\"Greg Marvin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Art Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Napa\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mustards Grill\u003cbr>\n\u003cstrong>Reviewed Mustards Grill:\u003c/strong> Sunday, November 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Mustards Grill is located just north of the town of Yountville and has been in business for over 20 years , which says something about the quality of its food. It is owned and operated by Cindy Pawlcyn,who has been involved with several Bay Area restaurants including, Fog City Dinner in San Francsico.the Rio Grill,The Buckeye Road House in San Rafael, and two restaurants in St Helena, Go Fish and Cindy’s Back Street Kitchen. She has a great cookbook that was nominated by the James Beard Foundation, for cookbook of the year.\n\u003cp>I have always felt that the quality of the food is excellent, along with the service, and the size of the portions. It is an open room so there can be some noise level issues, but at the same time there is a certain entertainment value to having both locals and tourists in the same room. The main course that I always tend to order is the Peking smoked duck, which has a wonderful dark crispy skin and rich moist meat that stands up very well to red wines. When it is brought to your table it arrives with a great smoky aroma from there wood smoker. The starter courses, that I shared with my wife, were very ample for both of us and I especially enjoyed the calamara that is set on a bed of coleslaw, and could be ordered as a salad.\u003c/p>\n\u003cp>In my opinion Mustards Grill takes American cuisine and adds a unique creative touch, I don”t think there is anything that they prepare that is not good. If you have any question about the menu the wait staff can answer them for you, including incredients and preparation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I strongly recommend Mustards to anyone, there is ample parking and it is in a great location if you are traveling up the Napa Valley, but I do recommend reservations on the weekends, other wise you may have a long wait and there is not a lot of space in the bar area.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/fernando-gonzalez.jpg\" alt=\"Fernando Gonzalez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fernando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatrician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gialina\u003cbr>\n\u003cstrong>Reviewed Mustards Grill:\u003c/strong> Sunday, December 7, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n It was a pleasure to eat at this restaurant in this idyllic wine country setting, which I’ve driven by many times but never eaten at. Due to its proximity to Brix, I often get them confused. But despite its laid back feeling, and what I would describe as bland décor, the cuisine was interesting and well executed. I have to admit, I was charmed by its description of its food as classy truck stop fare, as well as its binder (not menu) of wines which was labeled as “Way Too Many Wines.”\n\u003cp>Although intrigued by both the smell of grilled meats and the selection of grilled and pan-fried options, the Asian cuisine options seemed a little out of place. I don’t think of asian noodle salads when I think of a truck stop. I appreciated the idea of grilling quail with chipotle sauce and the Mongolian pork chop, but the Vietnamese lettuce wraps came out of nowhere. It seemed the chef was trying to marry Asian techniques with more classic barbecue, which I don’t object to, but since my wife is Vietnamese and is kind of stickler for authentic cuisine, I can tell you the lettuce wraps were not an option. So I started with the special salad of Sierra Beauty apples with mixed greens and goat cheese. The first thing that surprised me was its size. My wife ordered the garden greens salad, and it was literally a mound of lettuce and herbs packed onto the plate, lightly dressed with a few added nuts. My salad was also enormous, but the greens were fresh and tasty. I did feel it was a little too lightly dressed, maybe because they utilized all of their oil/vinegar earlier in the evening due to its mammoth salad servings. The salad could have also used a little more acid. The apples were also a little tart and overlapped with the flavor of the goat cheese, and perhaps a sweeter fruit would have contributed more. There was also a mixed selection of nuts in the salad (almonds, walnuts, peanuts, and pistachios, I believe), which I found strange, and would have preferred that the chef choose a single nut. It took some of the focus away from the fresh produce.\u003c/p>\n\u003cp> For the main course, I chose that chipotle quail with greens and matchsticks potatoes. Though intrigued by the pork chop and hanger steak, I’m a sucker for game birds and can never so no when I see them on the menu. This was a wonderful dish, as the quail was perfectly grilled to medium/medium-rare, and the sauce gave it a unique flavor, which also went perfectly with my chosen wine. Given the inherent difficulty in removing all of the meat from the bones, they were also kind enough to provide a wet nap so I could hose down after inhaling the quail. My wife ordered the hanger steak with sweet onion jam and French fries, which was also perfectly prepared and seasoned, with the sauce adding an extra element to elevate it above simple steak frites.\u003c/p>\n\u003cp> When entering the restaurant, the specials are easily visible on a large chalkboard above the kitchen, and my wife immediately noted the egg nog bread pudding for dessert. Sadly, by the time we ordered, it was no longer available. Disappointed, she instead chose the famous lemon-lime tart with ridiculously tall brown sugar meringue, while I ordered the classic crème brulee. The tart slice had, as described, a very tall meringue topping peaked about 6-8 inches from the plate. Equally surprising, my crème brulee came in a small ramekin, making it one of the the smaller ones I’ve ever received in a restaurant. I suppose that combined the two desserts averaged out to standard size. But I’ll start by describing my brulee. While small, it certainly packed a wallop, with a rich, creamy, vanilla bourbon flavor that was exceptionally well made. If anything, it was so heavy as to be a little too large. I would say that it was the best crème brulee I’ve ever eaten. Regarding the tart, the meringue topping was so large that it was difficult to access the actual lemon-lime tart portion. We ended up having to plop it on its side. The tart was quite good, though a little on the sweet side. The meringue was too much, both in size and sweetness, and I would have preferred a straight tart.\u003c/p>\n\u003cp> The service at Mustard’s was excellent. The waitress was knowledgeable and attentive without being overbearing, and the food came out fairly quickly. I was also impressed with the selections of wine by the glass. While my wife and I enjoy drinking wine with dinner, we are incapable of drinking large volumes, so we usually end up ordering wine by the glass. A pet peeve of mine, which occurs fairly frequently in the Bay Area, is that a restaurant has a huge selection of wines by the bottle, but then just has a handful of wines by the glass. Mustard’s had a nice selection of both half bottles and wines by the glass, so we could pick wines that went well with our chosen courses. Overall, I would recommend this restaurant to friends and would revisit it if given the chance.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/kristen-schwartz.jpg\" alt=\"Kristen Schwartz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mother and Paralegal\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Old Clam House\u003cbr>\n\u003cstrong>Reviewed Mustards Grill:\u003c/strong> Saturday, November 22, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe drive to Yountville was very long and dark. We picked up our dinner companions in Oakland and drove up to 37, through American Canyon to Yountville. It’s a very long drive for dinner. Once at the restaurant, we waited in the bar for about 20 minutes. Our reservation was for 7, and we were seated at 7:15. The bar was nice and relaxing and the bar tender was friendly. However three cocktails and one glass of wine came to $60.00. A bit pricey for the bar drinks. (martini, gin & tonic, vodka/grapefruit and a glass of Pozzan Zin).\n\u003cp>We were taken to our table by a friendly hostess and our server arrived almost immediately. Our server, Crystal, made our night. She was very accommodating to our vegan dining companions. However, when reservations were made, I specifically told the person taking the reservation that there would be two vegans in our party and they said no problem. However, our server had no idea when we were seated. This was not a big deal at all. She spoke with the kitchen and our friends both had a lovely pasta dinner with fresh vegetables and lots of garlic. It was delicious. We started the meal with onion rings. The onion rings come to your table piled high. Very thinly sliced. Great presentation but by the time you get to the middle they are cooling off and not nearly as good. The garden salad was so-so. Overdressed and limp. The Ahi Tuna appetizer was fantastic, however. Fresh and very generous in size.\u003c/p>\n\u003cp>The Seafood Tostada was tasty but nothing to write home about. Same with the pork chop dish. The pork chop was also generous in size, but the mashed potatoes and the sweet and sour cabbage were mediocre. The cabbage was more sour than sweet. By the end of the meal, we decided to skip dessert as we were too full.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Mustards Grill does serve large portions which would be great after a day of wine tasting. I would not specifically go there again from San Francisco just to have dinner or lunch. I may stop in again in the future after wine tasting. I would not refer my friends- The food just wasn’t that great for the price. However, the staff was wonderful. We had a really nice time talking with the staff and the couple next to us where are retired locals. It was a nice evening and I don’t regret making the trip.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n7399 St. Helena Highway\r\nNapa, CA 94558\r\n\u003cstrong>Phone:\u003c/strong> 707-944-2424\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.mustardsgrill.com\">www.mustardsgrill.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> New American Grill/Global Influences\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mustards Grill: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1820\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1781\">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/cp407iPod_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/40/2009/04/mustardsgrill8.jpg\" alt=\"Tea-Smoked Peking Duck\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/mustardsgrill14.jpg\" alt=\"Pork Chop\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/mustardsgrill25.jpg\" alt=\"Vanilla-Bourbon Creme Brulee\" hspace=\"3\">\u003cbr>\nTea-Smoked Peking Duck, Pork Chop, Vanilla-Bourbon Crème Brûlée\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/greg-marvin.jpg\" alt=\"Greg Marvin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Art Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> Napa\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mustards Grill\u003cbr>\n\u003cstrong>Reviewed Mustards Grill:\u003c/strong> Sunday, November 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Mustards Grill is located just north of the town of Yountville and has been in business for over 20 years , which says something about the quality of its food. It is owned and operated by Cindy Pawlcyn,who has been involved with several Bay Area restaurants including, Fog City Dinner in San Francsico.the Rio Grill,The Buckeye Road House in San Rafael, and two restaurants in St Helena, Go Fish and Cindy’s Back Street Kitchen. She has a great cookbook that was nominated by the James Beard Foundation, for cookbook of the year.\n\u003cp>I have always felt that the quality of the food is excellent, along with the service, and the size of the portions. It is an open room so there can be some noise level issues, but at the same time there is a certain entertainment value to having both locals and tourists in the same room. The main course that I always tend to order is the Peking smoked duck, which has a wonderful dark crispy skin and rich moist meat that stands up very well to red wines. When it is brought to your table it arrives with a great smoky aroma from there wood smoker. The starter courses, that I shared with my wife, were very ample for both of us and I especially enjoyed the calamara that is set on a bed of coleslaw, and could be ordered as a salad.\u003c/p>\n\u003cp>In my opinion Mustards Grill takes American cuisine and adds a unique creative touch, I don”t think there is anything that they prepare that is not good. If you have any question about the menu the wait staff can answer them for you, including incredients and preparation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I strongly recommend Mustards to anyone, there is ample parking and it is in a great location if you are traveling up the Napa Valley, but I do recommend reservations on the weekends, other wise you may have a long wait and there is not a lot of space in the bar area.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/fernando-gonzalez.jpg\" alt=\"Fernando Gonzalez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Fernando\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatrician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gialina\u003cbr>\n\u003cstrong>Reviewed Mustards Grill:\u003c/strong> Sunday, December 7, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n It was a pleasure to eat at this restaurant in this idyllic wine country setting, which I’ve driven by many times but never eaten at. Due to its proximity to Brix, I often get them confused. But despite its laid back feeling, and what I would describe as bland décor, the cuisine was interesting and well executed. I have to admit, I was charmed by its description of its food as classy truck stop fare, as well as its binder (not menu) of wines which was labeled as “Way Too Many Wines.”\n\u003cp>Although intrigued by both the smell of grilled meats and the selection of grilled and pan-fried options, the Asian cuisine options seemed a little out of place. I don’t think of asian noodle salads when I think of a truck stop. I appreciated the idea of grilling quail with chipotle sauce and the Mongolian pork chop, but the Vietnamese lettuce wraps came out of nowhere. It seemed the chef was trying to marry Asian techniques with more classic barbecue, which I don’t object to, but since my wife is Vietnamese and is kind of stickler for authentic cuisine, I can tell you the lettuce wraps were not an option. So I started with the special salad of Sierra Beauty apples with mixed greens and goat cheese. The first thing that surprised me was its size. My wife ordered the garden greens salad, and it was literally a mound of lettuce and herbs packed onto the plate, lightly dressed with a few added nuts. My salad was also enormous, but the greens were fresh and tasty. I did feel it was a little too lightly dressed, maybe because they utilized all of their oil/vinegar earlier in the evening due to its mammoth salad servings. The salad could have also used a little more acid. The apples were also a little tart and overlapped with the flavor of the goat cheese, and perhaps a sweeter fruit would have contributed more. There was also a mixed selection of nuts in the salad (almonds, walnuts, peanuts, and pistachios, I believe), which I found strange, and would have preferred that the chef choose a single nut. It took some of the focus away from the fresh produce.\u003c/p>\n\u003cp> For the main course, I chose that chipotle quail with greens and matchsticks potatoes. Though intrigued by the pork chop and hanger steak, I’m a sucker for game birds and can never so no when I see them on the menu. This was a wonderful dish, as the quail was perfectly grilled to medium/medium-rare, and the sauce gave it a unique flavor, which also went perfectly with my chosen wine. Given the inherent difficulty in removing all of the meat from the bones, they were also kind enough to provide a wet nap so I could hose down after inhaling the quail. My wife ordered the hanger steak with sweet onion jam and French fries, which was also perfectly prepared and seasoned, with the sauce adding an extra element to elevate it above simple steak frites.\u003c/p>\n\u003cp> When entering the restaurant, the specials are easily visible on a large chalkboard above the kitchen, and my wife immediately noted the egg nog bread pudding for dessert. Sadly, by the time we ordered, it was no longer available. Disappointed, she instead chose the famous lemon-lime tart with ridiculously tall brown sugar meringue, while I ordered the classic crème brulee. The tart slice had, as described, a very tall meringue topping peaked about 6-8 inches from the plate. Equally surprising, my crème brulee came in a small ramekin, making it one of the the smaller ones I’ve ever received in a restaurant. I suppose that combined the two desserts averaged out to standard size. But I’ll start by describing my brulee. While small, it certainly packed a wallop, with a rich, creamy, vanilla bourbon flavor that was exceptionally well made. If anything, it was so heavy as to be a little too large. I would say that it was the best crème brulee I’ve ever eaten. Regarding the tart, the meringue topping was so large that it was difficult to access the actual lemon-lime tart portion. We ended up having to plop it on its side. The tart was quite good, though a little on the sweet side. The meringue was too much, both in size and sweetness, and I would have preferred a straight tart.\u003c/p>\n\u003cp> The service at Mustard’s was excellent. The waitress was knowledgeable and attentive without being overbearing, and the food came out fairly quickly. I was also impressed with the selections of wine by the glass. While my wife and I enjoy drinking wine with dinner, we are incapable of drinking large volumes, so we usually end up ordering wine by the glass. A pet peeve of mine, which occurs fairly frequently in the Bay Area, is that a restaurant has a huge selection of wines by the bottle, but then just has a handful of wines by the glass. Mustard’s had a nice selection of both half bottles and wines by the glass, so we could pick wines that went well with our chosen courses. Overall, I would recommend this restaurant to friends and would revisit it if given the chance.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/kristen-schwartz.jpg\" alt=\"Kristen Schwartz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mother and Paralegal\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Old Clam House\u003cbr>\n\u003cstrong>Reviewed Mustards Grill:\u003c/strong> Saturday, November 22, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe drive to Yountville was very long and dark. We picked up our dinner companions in Oakland and drove up to 37, through American Canyon to Yountville. It’s a very long drive for dinner. Once at the restaurant, we waited in the bar for about 20 minutes. Our reservation was for 7, and we were seated at 7:15. The bar was nice and relaxing and the bar tender was friendly. However three cocktails and one glass of wine came to $60.00. A bit pricey for the bar drinks. (martini, gin & tonic, vodka/grapefruit and a glass of Pozzan Zin).\n\u003cp>We were taken to our table by a friendly hostess and our server arrived almost immediately. Our server, Crystal, made our night. She was very accommodating to our vegan dining companions. However, when reservations were made, I specifically told the person taking the reservation that there would be two vegans in our party and they said no problem. However, our server had no idea when we were seated. This was not a big deal at all. She spoke with the kitchen and our friends both had a lovely pasta dinner with fresh vegetables and lots of garlic. It was delicious. We started the meal with onion rings. The onion rings come to your table piled high. Very thinly sliced. Great presentation but by the time you get to the middle they are cooling off and not nearly as good. The garden salad was so-so. Overdressed and limp. The Ahi Tuna appetizer was fantastic, however. Fresh and very generous in size.\u003c/p>\n\u003cp>The Seafood Tostada was tasty but nothing to write home about. Same with the pork chop dish. The pork chop was also generous in size, but the mashed potatoes and the sweet and sour cabbage were mediocre. The cabbage was more sour than sweet. By the end of the meal, we decided to skip dessert as we were too full.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mustards Grill does serve large portions which would be great after a day of wine tasting. I would not specifically go there again from San Francisco just to have dinner or lunch. I may stop in again in the future after wine tasting. I would not refer my friends- The food just wasn’t that great for the price. However, the staff was wonderful. We had a really nice time talking with the staff and the couple next to us where are retired locals. It was a nice evening and I don’t regret making the trip.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s fourth season episode 6 (#406) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Zeni Ethiopian Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1717\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1687\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Quinn’s Lighthouse Restaurant & Pub\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1714\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1695\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1707\">recipe\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Acquerello\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1712\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1693\">reviews\u003c/a> |\u003c/p>\n\u003cp>https://youtu.be/kIt9-sOvTTE\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/cp406iPod_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>\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 \u003cstrong>\u003ca href=\"http://www.kqedwineclub.org/\">KQED Wine Club\u003c/a>\u003c/strong>. Tonight’s wines highlight the beauty of wines from the Golden State. \u003cstrong>\u003ca href=\"http://www.kqedwineclub.org/wineclubs1.asp\">Join the club!\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2006 Chesebro “CM Ranch” Roussanne, Carmel Valley, California\u003c/strong>\u003cbr>\nRoussanne has gained fame as one of the rare white grapes of France’s Rhone Valley. When grown in California, it gains a richness reflecting the Golden State’s love affair with the sun. A mélange of apricot fruit notes and nutty aromas make it a unique white in which to indulge your senses.\u003c/p>\n\u003cp>\u003cstrong>2005 Skylark Syrah, Dry Creek Valley, Sonoma County, California\u003c/strong>\u003cbr>\nIf you like your reds flexing their muscles, then this smoky, concentrated Syrah is for you. Hearty, plush, and intense, Skylark is a sexy wine that will raise your decadent quotient sky high.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Special Wine\u003c/strong>\u003cbr>\n\u003cstrong>2006 Edge Cabernet Sauvignon, Napa Valley, California\u003c/strong>\u003cbr>\nThis is a stylish Cabernet hailing from Napa that showcases its pedigree without showing it off. Floral aromas and dark berry flavors are wrapped with a silky texture.\u003c/p>\n\n",
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"excerpt": "Check, Please! Bay Area's fourth season episode 6 (#406) profiles and reviews these three Bay Area restaurants:\r\n1) \u003cstrong>Zeni Ethiopian Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1717\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1687\">reviews\u003c/a> |\r\n2) \u003cstrong>Quinn's Lighthouse Restaurant & Pub\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1714\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1695\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1707\">recipe\u003c/a> |\r\n3) \u003cstrong>Acquerello\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1712\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1693\">reviews\u003c/a> |",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s fourth season episode 6 (#406) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Zeni Ethiopian Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1717\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1687\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Quinn’s Lighthouse Restaurant & Pub\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1714\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1695\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1707\">recipe\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Acquerello\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1712\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1693\">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/kIt9-sOvTTE'\n title='//www.youtube.com/embed/kIt9-sOvTTE'\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/cp406iPod_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>\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 \u003cstrong>\u003ca href=\"http://www.kqedwineclub.org/\">KQED Wine Club\u003c/a>\u003c/strong>. Tonight’s wines highlight the beauty of wines from the Golden State. \u003cstrong>\u003ca href=\"http://www.kqedwineclub.org/wineclubs1.asp\">Join the club!\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2006 Chesebro “CM Ranch” Roussanne, Carmel Valley, California\u003c/strong>\u003cbr>\nRoussanne has gained fame as one of the rare white grapes of France’s Rhone Valley. When grown in California, it gains a richness reflecting the Golden State’s love affair with the sun. A mélange of apricot fruit notes and nutty aromas make it a unique white in which to indulge your senses.\u003c/p>\n\u003cp>\u003cstrong>2005 Skylark Syrah, Dry Creek Valley, Sonoma County, California\u003c/strong>\u003cbr>\nIf you like your reds flexing their muscles, then this smoky, concentrated Syrah is for you. Hearty, plush, and intense, Skylark is a sexy wine that will raise your decadent quotient sky high.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Special Wine\u003c/strong>\u003cbr>\n\u003cstrong>2006 Edge Cabernet Sauvignon, Napa Valley, California\u003c/strong>\u003cbr>\nThis is a stylish Cabernet hailing from Napa that showcases its pedigree without showing it off. Floral aromas and dark berry flavors are wrapped with a silky texture.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Zeni Ethiopian Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1687\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1684\">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/cp406iPod_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/40/2009/04/zeniethiopian10.jpg\" alt=\"Zeni Ethiopian Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/zeniethiopian1.jpg\" alt=\"Zeni Ethiopian Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/zeniethiopian3.jpg\" alt=\"Zeni Ethiopian Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/zeniethiopian14.jpg\" alt=\"Zeni Ethiopian Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/zeniethiopian12.jpg\" alt=\"Zeni Ethiopian Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/zeniethiopian23.jpg\" alt=\"Zeni Ethiopian Restaurant\" 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=zeni+ethiopian+san+jose&sll=37.783265,-122.241182&sspn=0.042872,0.067892&ie=UTF8&cid=1575133338008420&ll=37.342321,-121.963692&spn=0.095533,0.145912&z=12&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=zeni+ethiopian+san+jose&sll=37.783265,-122.241182&sspn=0.042872,0.067892&ie=UTF8&cid=1575133338008420&ll=37.342321,-121.963692&spn=0.095533,0.145912&z=12&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1320 Saratoga Avenue (inside the Albertson’s Center)\u003cbr>\nSan Jose, CA 95129\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 408-615-8282\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.zenirestaurant.com\">zenirestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Zeni Gebremariam\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Zeni Genremariam\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Ethiopian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Ye Beg Tibs (sautéed lamb), Vegetarian Combo, Meat Combo\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> $7 per 750 ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\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, for groups of ten or more\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 week, depending on number of guests.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Formal\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> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Live traditional Ethiopian instrumentals, Saturday and Friday.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Zeni Ethiopian Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1687\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1684\">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/cp406iPod_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/40/2009/04/zeniethiopian10.jpg\" alt=\"Zeni Ethiopian Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/zeniethiopian1.jpg\" alt=\"Zeni Ethiopian Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/zeniethiopian3.jpg\" alt=\"Zeni Ethiopian Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/zeniethiopian14.jpg\" alt=\"Zeni Ethiopian Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/zeniethiopian12.jpg\" alt=\"Zeni Ethiopian Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/zeniethiopian23.jpg\" alt=\"Zeni Ethiopian Restaurant\" 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=zeni+ethiopian+san+jose&sll=37.783265,-122.241182&sspn=0.042872,0.067892&ie=UTF8&cid=1575133338008420&ll=37.342321,-121.963692&spn=0.095533,0.145912&z=12&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=zeni+ethiopian+san+jose&sll=37.783265,-122.241182&sspn=0.042872,0.067892&ie=UTF8&cid=1575133338008420&ll=37.342321,-121.963692&spn=0.095533,0.145912&z=12&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>\n1320 Saratoga Avenue (inside the Albertson’s Center)\u003cbr>\nSan Jose, CA 95129\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 408-615-8282\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.zenirestaurant.com\">zenirestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Zeni Gebremariam\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Zeni Genremariam\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Ethiopian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Ye Beg Tibs (sautéed lamb), Vegetarian Combo, Meat Combo\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> $7 per 750 ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\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, for groups of ten or more\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 week, depending on number of guests.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Formal\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> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Live traditional Ethiopian instrumentals, Saturday and Friday.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Zeni Ethiopian Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1717\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1684\">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/cp406iPod_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/40/2009/04/zeniethiopian15.jpg\" alt=\"Kitfo\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/zeniethiopian17.jpg\" alt=\"Injera Bread\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/zeniethiopian21.jpg\" alt=\"Kik Alitcha\" hspace=\"3\">\u003cbr>\nKitfo (raw or rare beef, spiced with clarified butter), Injera Bread, Kik Alitcha (vegetarian split yellow peas)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/maria-arega.jpg\" alt=\"Maria Arega\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Superstar Mother of Three\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Sobrante\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zeni Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Zeni Ethiopian Restaurant:\u003c/strong> Friday, November 28, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Zeni is an Ethiopian restaurant that is in a small, unassuming strip mall in San Jose. San Jose? I know, I know — there are so many Ethiopian restaurants that are closer to the City! But having tried almost all of them, I can safely say that this is the best! You can’t find food this close to an authentic Ethiopian meal unless you are sitting in my mother-in-law’s kitchen. Yes, my husband is from the land of milk and honey, and I have had a crash course in the rich Ethiopian culture, which is steeped in tradition and has an amazing cuisine. So, if it’s authenticity you desire in a new cuisine, Zeni will deliver. If you’ve never had an Ethiopian meal, this is definitely the place to start!\n\u003cp>We having been coming here for years, and it is getting more and more popular, so be prepared to wait if you come on a weekend. Or better yet, come early and beat the crowds. The diners are a mix of cultures, ages, and groups, from friends to large families. It is a lot of fun to sit at the traditional messob, which is a large, low basket that serves as a table with low stools to sit on. This is communal eating — all from the same large plate. You use your hands along with the injera to eat — no utensils (although you can have them if you ask).\u003c/p>\n\u003cp>We usually start and finish with shi (pronounced “shy”), which is an Ethiopian spiced tea. We order kitfo, which is made from lean beef, seasoned with purified and herbed butter sauce, and hot-spiced chili powder (mitmita). It is served raw, mild, or well done with home made cheese. Mostly it is eaten raw or what’s called “leb-leb,” which is barely cooked. Don’t be scared to try this, it is truly delicious. My other favorite here is yebeg fitfit, which is lamb on the bone, mostly shank, in a mild green pepper sauce mixed with injera. This is a very mild dish that even children can eat without worrying about it being too spicy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Two dishes here can easily feed three people. While kitfo and yebeg fitfit are my two personal favorites, I have tried many other dishes here and have never been disappointed. There are certain times of the year when some Ethiopians are “fasting” (basically a vegan diet) and Zeni serves whole cooked fish that is delicious! There are also lots of vegetarian dishes to choose from that are equally as delicious as any meat dish on the menu. They also serve imported Ethiopian honey wine, beers, and bottled water. Be adventurous when ordering! The staff is very good at explaining the dishes to customers.\u003c/p>\n\u003cp>Zeni is a wonderful experience, because you are using so many of your senses. You use your hands to eat. The food on the platter is like an artist’s palette, beautifully distinct and vivid. The smells are outstanding. The spices are other-worldly, and the decor transports you to another country. It is definitely an experience to remember. It’s also a great place for groups of people, because it is family-style dining. This is an eating adventure not to be missed. The food is consistently delicious each and every time.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/drew-bradbury.jpg\" alt=\"Drew Bradbury\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Drew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiting Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Acquerello\u003cbr>\n\u003cstrong>Reviewed Zeni Ethiopian Restaurant:\u003c/strong> Wednesday, November 12, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n(I should caveat this review by saying that my experience with Ethiopian food is limited and that, in the small handful of times I have tried it, I didn’t enjoy the flavors or preparations very much. I also simply do not like injera, which is the foundation upon which the Ethiopian cuisine is built. I feel I judged Zeni as fairly as possible given this limitation, but want to reassure readers that I do not intend to negatively criticize any establishment as a result of my own personal hesitation with the cuisine.)\n\u003cp>Zeni Ethiopian restaurant is located in a strip mall in San Jose. Strip malls are about as inviting as Siberia when it comes to considering a nice night out.\u003c/p>\n\u003cp>Having said this, Zeni does a good job with making you feel like you have been transported to another place. By covering the windows with tactful curtains and filling every visual nook and cranny of the establishment with what appears to be genuine Ethiopian craftsmanship and furniture, they achieve a fairly non-sterile and warm environment in which to dine. I recommend sitting in the back, which is full of round wooden tables and handmade chairs with tapestries and various art hanging on the walls. I found this to be more inviting than the front part of the restaurant. I would like to see carpet on the floor and dimmer lighting to make the entire establishment even more welcoming.\u003c/p>\n\u003cp>The service at Zeni was exactly right. I was greeted as soon as I entered from across the room, which says to me that the person who greeted me cared enough to make sure I was not waiting and staring at the ceiling for someone to come over. A minute or two later, I had a cozy seat in the back. From this point forward, my waitress was attentive without being intrusive and was helpful in recommending favorite dishes and traditional dishes.\u003c/p>\n\u003cp>I ended up having a sambussa to start with, followed by a main course of two entrées: lamb and then chickpeas. For those who do not know, Ethiopian food is most traditionally served on a large round dish on a thin piece of injera, or unleavened bread, that covers the whole plate. The entrée dishes are then poured on the injera, and diners pull off pieces of more injera on the side to dip and scoop up the entrees.\u003c/p>\n\u003cp>The sambussa was perfect. Flaky crust with a lot of flavor – not an easy thing to do with just a pastry dough. Inside, the lentils were cooked perfectly and with great flavor. Just pastry and lentils, and it tasted delicious, a rare thing, but Zeni pulled it off.\u003c/p>\n\u003cp>For the entrées, I had ye-beg tibs (lamb) and shuro wot (chickpeas). The portions are sizeable, as they often are with Ethiopian food. The chickpeas were absolutely the hit for me — creamy, well flavored, and just spicy enough. The lamb was just ok, not great. I would like to have seen a better cut of lamb — you could taste that it was not the best, and it affected the dish’s overall success. The salad that is served as part of entrée courses was fresh, and the vegetables in it were of good quality.\u003c/p>\n\u003cp>For dessert, I had a piece of baklava. I’ve eaten a lot of baklava in my life, and this was up there with the best of them. The chef at Zeni clearly has a way with pastry because, between the sambussa and the baklava, there is evidence of a culinary gift.\u003c/p>\n\u003cp>Finally, the beverages I tried were the honey wine and an African beer called Harar. The beer was surprisingly tasteful. Often, a lot of beers made in traditionally non-beer-drinking countries can be bland and half-baked. Harar was not this way at all. The honey wine was also unique. Somewhere between a Middle Eastern wine and a Chardonnay, it struck the right tone on the tongue.\u003c/p>\n\u003cp>The price was more than fair and the service-with-a-smile made this a successful journey for me.\u003c/p>\n\u003cp>(To reiterate my comment from above: I have limited experience with Ethiopian food and, in all honestly, do not care for it all that much. I would not return to Zeni for this reason, but would not disparage the establishment based purely on my own personal dislike of the country’s cuisine. I think that those who enjoy Ethiopian food would find Zeni authentic and properly-prepared.)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/cathy-conley.jpg\" alt=\"Cathy Conley\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Quinn’s Lighthouse Restaurant & Pub\u003cbr>\n\u003cstrong>Reviewed Zeni Ethiopian Restaurant:\u003c/strong> Saturday, November 22, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Portion size:\u003c/strong> The food is served family style on a shared plate with bread to pick up and eat the food. Our party of four ordered four entrees, and we were all stuffed by the end of the meal. Many other tables were observed taking away doggie bags, so the portions are more than adequate.\n\u003cp>\u003cstrong>Quality of food:\u003c/strong> The food was delicious. The blend of spices was exquisite. Some of the beef dishes were a little overcooked, but everything else was perfect.\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> The service was poor. They may not have had adequate staffing for a busy Saturday night. The time between when we sat down at the table until we were served food was one hour. When we finished the meal, it was 1/2 hour until we got the check and got the credit card run. The waitstaff, however, was very friendly.\u003c/p>\n\u003cp>\u003cstrong>Décor and atmosphere:\u003c/strong> The décor was excellent, even down to the details of the ceiling lighting having designs on the screens. We sat in the room that was more traditionally Ethiopian, so that was an adventure. It consisted of low chairs/stools and a wicker basket that held the communal food plate. A note of caution on that room, some of the seats do not have backs, which might be difficult for some people, and there was a complaint of not being able to rest your arms on the table. There is regular American seating for those who prefer that option.\u003c/p>\n\u003cp>\u003cstrong>Bang for buck:\u003c/strong> Excellent! We were able to have drinks and full meals and get out for less than $20/person.\u003c/p>\n\u003cp>\u003cstrong>Comfort:\u003c/strong> I was comfortable sitting in the low stool and eating from the traditional Ethiopian eating table. For those who aren’t there are standard American tables and chairs.\u003c/p>\n\u003cp>\u003cstrong>Wine service:\u003c/strong> The wine selection is limited and they were out of Ethiopian wines the night I visited.\u003c/p>\n\u003cp>\u003cstrong>Noise level:\u003c/strong> We were able to comfortably hear each other at the table, and there was live music that night. The music added to the ambiance, but was not so loud that we could not hear each other.\u003c/p>\n\u003cp>\u003cstrong>Wait for table:\u003c/strong> This is an area where Zeni needs improvement. They do not take reservations on weekends. Calling ahead I was told to come between 6pm and 7pm. We arrived at 7pm, and it took ten minutes to track someone down to take our name for a table. We were told it would be 20 minutes for the table, but it was an hour.\u003c/p>\n\u003cp>\u003cstrong>Food arrival speed:\u003c/strong> It was another hour until we got our food. We were seated for 15 minutes before the waitress came to take our order. It was another 20 minutes before we received out drinks, including water for the table. It was exactly one hour since we were seated before we got our appetizer. The main course came shortly after that.\u003c/p>\n\u003cp>The restaurant is in a strip mall, so parking was easy and we felt safe in the neighborhood.\u003c/p>\n\u003cp>The English translations of the food were somewhat off. I choose the vegetarian dish, kik alitcha, which is described as “split yellow piece” made with onion, garlic, ginger, and turmeric. When the waitress came I asked “what is it a yellow piece of?” It turns out it is yellow peas. As it turned out, this was the tastiest dish we ordered.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Unless they start to take reservations, I would not be inclined to go back. Although the food was delicious, it was an hour drive and then two hours for food. It did make me want to try other Ethiopian restaurants, though.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1320 Saratoga Avenue (Inside Albertson's Center)\r\nSan Jose, CA 95129\r\n\u003cstrong>Phone:\u003c/strong> 408-615-8282\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.zenirestaurant.com\">www.zenirestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Ethiopian\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Zeni Ethiopian Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1717\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1684\">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/cp406iPod_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/40/2009/04/zeniethiopian15.jpg\" alt=\"Kitfo\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/zeniethiopian17.jpg\" alt=\"Injera Bread\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/zeniethiopian21.jpg\" alt=\"Kik Alitcha\" hspace=\"3\">\u003cbr>\nKitfo (raw or rare beef, spiced with clarified butter), Injera Bread, Kik Alitcha (vegetarian split yellow peas)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/maria-arega.jpg\" alt=\"Maria Arega\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Superstar Mother of Three\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Sobrante\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zeni Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Zeni Ethiopian Restaurant:\u003c/strong> Friday, November 28, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Zeni is an Ethiopian restaurant that is in a small, unassuming strip mall in San Jose. San Jose? I know, I know — there are so many Ethiopian restaurants that are closer to the City! But having tried almost all of them, I can safely say that this is the best! You can’t find food this close to an authentic Ethiopian meal unless you are sitting in my mother-in-law’s kitchen. Yes, my husband is from the land of milk and honey, and I have had a crash course in the rich Ethiopian culture, which is steeped in tradition and has an amazing cuisine. So, if it’s authenticity you desire in a new cuisine, Zeni will deliver. If you’ve never had an Ethiopian meal, this is definitely the place to start!\n\u003cp>We having been coming here for years, and it is getting more and more popular, so be prepared to wait if you come on a weekend. Or better yet, come early and beat the crowds. The diners are a mix of cultures, ages, and groups, from friends to large families. It is a lot of fun to sit at the traditional messob, which is a large, low basket that serves as a table with low stools to sit on. This is communal eating — all from the same large plate. You use your hands along with the injera to eat — no utensils (although you can have them if you ask).\u003c/p>\n\u003cp>We usually start and finish with shi (pronounced “shy”), which is an Ethiopian spiced tea. We order kitfo, which is made from lean beef, seasoned with purified and herbed butter sauce, and hot-spiced chili powder (mitmita). It is served raw, mild, or well done with home made cheese. Mostly it is eaten raw or what’s called “leb-leb,” which is barely cooked. Don’t be scared to try this, it is truly delicious. My other favorite here is yebeg fitfit, which is lamb on the bone, mostly shank, in a mild green pepper sauce mixed with injera. This is a very mild dish that even children can eat without worrying about it being too spicy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two dishes here can easily feed three people. While kitfo and yebeg fitfit are my two personal favorites, I have tried many other dishes here and have never been disappointed. There are certain times of the year when some Ethiopians are “fasting” (basically a vegan diet) and Zeni serves whole cooked fish that is delicious! There are also lots of vegetarian dishes to choose from that are equally as delicious as any meat dish on the menu. They also serve imported Ethiopian honey wine, beers, and bottled water. Be adventurous when ordering! The staff is very good at explaining the dishes to customers.\u003c/p>\n\u003cp>Zeni is a wonderful experience, because you are using so many of your senses. You use your hands to eat. The food on the platter is like an artist’s palette, beautifully distinct and vivid. The smells are outstanding. The spices are other-worldly, and the decor transports you to another country. It is definitely an experience to remember. It’s also a great place for groups of people, because it is family-style dining. This is an eating adventure not to be missed. The food is consistently delicious each and every time.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/drew-bradbury.jpg\" alt=\"Drew Bradbury\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Drew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiting Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Acquerello\u003cbr>\n\u003cstrong>Reviewed Zeni Ethiopian Restaurant:\u003c/strong> Wednesday, November 12, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n(I should caveat this review by saying that my experience with Ethiopian food is limited and that, in the small handful of times I have tried it, I didn’t enjoy the flavors or preparations very much. I also simply do not like injera, which is the foundation upon which the Ethiopian cuisine is built. I feel I judged Zeni as fairly as possible given this limitation, but want to reassure readers that I do not intend to negatively criticize any establishment as a result of my own personal hesitation with the cuisine.)\n\u003cp>Zeni Ethiopian restaurant is located in a strip mall in San Jose. Strip malls are about as inviting as Siberia when it comes to considering a nice night out.\u003c/p>\n\u003cp>Having said this, Zeni does a good job with making you feel like you have been transported to another place. By covering the windows with tactful curtains and filling every visual nook and cranny of the establishment with what appears to be genuine Ethiopian craftsmanship and furniture, they achieve a fairly non-sterile and warm environment in which to dine. I recommend sitting in the back, which is full of round wooden tables and handmade chairs with tapestries and various art hanging on the walls. I found this to be more inviting than the front part of the restaurant. I would like to see carpet on the floor and dimmer lighting to make the entire establishment even more welcoming.\u003c/p>\n\u003cp>The service at Zeni was exactly right. I was greeted as soon as I entered from across the room, which says to me that the person who greeted me cared enough to make sure I was not waiting and staring at the ceiling for someone to come over. A minute or two later, I had a cozy seat in the back. From this point forward, my waitress was attentive without being intrusive and was helpful in recommending favorite dishes and traditional dishes.\u003c/p>\n\u003cp>I ended up having a sambussa to start with, followed by a main course of two entrées: lamb and then chickpeas. For those who do not know, Ethiopian food is most traditionally served on a large round dish on a thin piece of injera, or unleavened bread, that covers the whole plate. The entrée dishes are then poured on the injera, and diners pull off pieces of more injera on the side to dip and scoop up the entrees.\u003c/p>\n\u003cp>The sambussa was perfect. Flaky crust with a lot of flavor – not an easy thing to do with just a pastry dough. Inside, the lentils were cooked perfectly and with great flavor. Just pastry and lentils, and it tasted delicious, a rare thing, but Zeni pulled it off.\u003c/p>\n\u003cp>For the entrées, I had ye-beg tibs (lamb) and shuro wot (chickpeas). The portions are sizeable, as they often are with Ethiopian food. The chickpeas were absolutely the hit for me — creamy, well flavored, and just spicy enough. The lamb was just ok, not great. I would like to have seen a better cut of lamb — you could taste that it was not the best, and it affected the dish’s overall success. The salad that is served as part of entrée courses was fresh, and the vegetables in it were of good quality.\u003c/p>\n\u003cp>For dessert, I had a piece of baklava. I’ve eaten a lot of baklava in my life, and this was up there with the best of them. The chef at Zeni clearly has a way with pastry because, between the sambussa and the baklava, there is evidence of a culinary gift.\u003c/p>\n\u003cp>Finally, the beverages I tried were the honey wine and an African beer called Harar. The beer was surprisingly tasteful. Often, a lot of beers made in traditionally non-beer-drinking countries can be bland and half-baked. Harar was not this way at all. The honey wine was also unique. Somewhere between a Middle Eastern wine and a Chardonnay, it struck the right tone on the tongue.\u003c/p>\n\u003cp>The price was more than fair and the service-with-a-smile made this a successful journey for me.\u003c/p>\n\u003cp>(To reiterate my comment from above: I have limited experience with Ethiopian food and, in all honestly, do not care for it all that much. I would not return to Zeni for this reason, but would not disparage the establishment based purely on my own personal dislike of the country’s cuisine. I think that those who enjoy Ethiopian food would find Zeni authentic and properly-prepared.)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/cathy-conley.jpg\" alt=\"Cathy Conley\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Quinn’s Lighthouse Restaurant & Pub\u003cbr>\n\u003cstrong>Reviewed Zeni Ethiopian Restaurant:\u003c/strong> Saturday, November 22, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Portion size:\u003c/strong> The food is served family style on a shared plate with bread to pick up and eat the food. Our party of four ordered four entrees, and we were all stuffed by the end of the meal. Many other tables were observed taking away doggie bags, so the portions are more than adequate.\n\u003cp>\u003cstrong>Quality of food:\u003c/strong> The food was delicious. The blend of spices was exquisite. Some of the beef dishes were a little overcooked, but everything else was perfect.\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> The service was poor. They may not have had adequate staffing for a busy Saturday night. The time between when we sat down at the table until we were served food was one hour. When we finished the meal, it was 1/2 hour until we got the check and got the credit card run. The waitstaff, however, was very friendly.\u003c/p>\n\u003cp>\u003cstrong>Décor and atmosphere:\u003c/strong> The décor was excellent, even down to the details of the ceiling lighting having designs on the screens. We sat in the room that was more traditionally Ethiopian, so that was an adventure. It consisted of low chairs/stools and a wicker basket that held the communal food plate. A note of caution on that room, some of the seats do not have backs, which might be difficult for some people, and there was a complaint of not being able to rest your arms on the table. There is regular American seating for those who prefer that option.\u003c/p>\n\u003cp>\u003cstrong>Bang for buck:\u003c/strong> Excellent! We were able to have drinks and full meals and get out for less than $20/person.\u003c/p>\n\u003cp>\u003cstrong>Comfort:\u003c/strong> I was comfortable sitting in the low stool and eating from the traditional Ethiopian eating table. For those who aren’t there are standard American tables and chairs.\u003c/p>\n\u003cp>\u003cstrong>Wine service:\u003c/strong> The wine selection is limited and they were out of Ethiopian wines the night I visited.\u003c/p>\n\u003cp>\u003cstrong>Noise level:\u003c/strong> We were able to comfortably hear each other at the table, and there was live music that night. The music added to the ambiance, but was not so loud that we could not hear each other.\u003c/p>\n\u003cp>\u003cstrong>Wait for table:\u003c/strong> This is an area where Zeni needs improvement. They do not take reservations on weekends. Calling ahead I was told to come between 6pm and 7pm. We arrived at 7pm, and it took ten minutes to track someone down to take our name for a table. We were told it would be 20 minutes for the table, but it was an hour.\u003c/p>\n\u003cp>\u003cstrong>Food arrival speed:\u003c/strong> It was another hour until we got our food. We were seated for 15 minutes before the waitress came to take our order. It was another 20 minutes before we received out drinks, including water for the table. It was exactly one hour since we were seated before we got our appetizer. The main course came shortly after that.\u003c/p>\n\u003cp>The restaurant is in a strip mall, so parking was easy and we felt safe in the neighborhood.\u003c/p>\n\u003cp>The English translations of the food were somewhat off. I choose the vegetarian dish, kik alitcha, which is described as “split yellow piece” made with onion, garlic, ginger, and turmeric. When the waitress came I asked “what is it a yellow piece of?” It turns out it is yellow peas. As it turned out, this was the tastiest dish we ordered.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Unless they start to take reservations, I would not be inclined to go back. Although the food was delicious, it was an hour drive and then two hours for food. It did make me want to try other Ethiopian restaurants, though.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Quinn’s Lighthouse Restaurant & Pub:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1695\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1707\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1684\">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/cp406iPod_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/40/2009/04/quinnslighthouse1.jpg\" alt=\"Quinns Lighthouse Restaurant and Pub\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/quinnslighthouse2.jpg\" alt=\"Quinns Lighthouse Restaurant and Pub\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/quinnslighthouse8.jpg\" alt=\"Quinns Lighthouse Restaurant and Pub\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/quinnslighthouse5.jpg\" alt=\"Quinns Lighthouse Restaurant and Pub\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/quinnslighthouse6.jpg\" alt=\"Quinns Lighthouse Restaurant and Pub\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/quinnslighthouse13.jpg\" alt=\"Quinns Lighthouse Restaurant and Pub\" 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=quinn's+lighthouse+oakland&sll=37.792083,-122.421427&sspn=0.044494,0.067892&ie=UTF8&ll=37.791812,-122.238607&spn=0.042872,0.067892&z=14&iwloc=A&cid=11927136370451969265&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=quinn's+lighthouse+oakland&sll=37.792083,-122.421427&sspn=0.044494,0.067892&ie=UTF8&ll=37.791812,-122.238607&spn=0.042872,0.067892&z=14&iwloc=A&cid=11927136370451969265\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1951 Embarcadero East (at Livingston Street)\u003cbr>\nOakland, CA 94606\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-536-2050\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:quinnslighthouse@aol.com\">quinnslighthouse@aol.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.quinnslighthouse.com\">www.quinnslighthouse.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Bodo A. Eichler and Embarcadero Cove Enterprises\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Bodo A. Eichler\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary American-European\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Belgian-Style Mussels, Avocado Trio Salad, Salmon Wellington, Smoked Pork Chops, The Gilroy Burger\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> $8 or $5 BYOB specials\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-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, 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> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 24 hours\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> Large (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> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Sea Shanties Pirates’ Night with Skip Henderson and the Starboard Watch on Thursdays in the upstairs pub\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Quinn’s Lighthouse Restaurant & Pub:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1695\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1707\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1684\">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/cp406iPod_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/40/2009/04/quinnslighthouse1.jpg\" alt=\"Quinns Lighthouse Restaurant and Pub\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/quinnslighthouse2.jpg\" alt=\"Quinns Lighthouse Restaurant and Pub\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/quinnslighthouse8.jpg\" alt=\"Quinns Lighthouse Restaurant and Pub\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/quinnslighthouse5.jpg\" alt=\"Quinns Lighthouse Restaurant and Pub\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/quinnslighthouse6.jpg\" alt=\"Quinns Lighthouse Restaurant and Pub\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/quinnslighthouse13.jpg\" alt=\"Quinns Lighthouse Restaurant and Pub\" 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=quinn's+lighthouse+oakland&sll=37.792083,-122.421427&sspn=0.044494,0.067892&ie=UTF8&ll=37.791812,-122.238607&spn=0.042872,0.067892&z=14&iwloc=A&cid=11927136370451969265&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=quinn's+lighthouse+oakland&sll=37.792083,-122.421427&sspn=0.044494,0.067892&ie=UTF8&ll=37.791812,-122.238607&spn=0.042872,0.067892&z=14&iwloc=A&cid=11927136370451969265\">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>\n1951 Embarcadero East (at Livingston Street)\u003cbr>\nOakland, CA 94606\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-536-2050\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:quinnslighthouse@aol.com\">quinnslighthouse@aol.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.quinnslighthouse.com\">www.quinnslighthouse.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Bodo A. Eichler and Embarcadero Cove Enterprises\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Bodo A. Eichler\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary American-European\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Belgian-Style Mussels, Avocado Trio Salad, Salmon Wellington, Smoked Pork Chops, The Gilroy Burger\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> $8 or $5 BYOB specials\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-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, 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> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 24 hours\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> Large (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> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Sea Shanties Pirates’ Night with Skip Henderson and the Starboard Watch on Thursdays in the upstairs pub\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Quinn’s Lighthouse Restaurant & Pub: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1714\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1684\">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/cp406iPod_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/40/2009/04/quinnslighthouse17.jpg\" alt=\"Half Bucket of Steamed Clams\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/quinnslighthouse19.jpg\" alt=\"Cheeseburger with Fries\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/quinnslighthouse24.jpg\" alt=\"Keylime Pie\" hspace=\"3\">\u003cbr>\nHalf Bucket of Steamed Clams, Cheeseburger with Fries, Key Lime Pie\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/cathy-conley.jpg\" alt=\"Cathy Conley\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Quinn’s Lighthouse Restaurant & Pub\u003cbr>\n\u003cstrong>Reviewed Quinn’s Lighthouse Restaurant & Pub:\u003c/strong> Sunday, November 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe portion size was very good. I took home a doggy bag, while the others in my party felt they had more than sufficient portions. The quality of food was excellent. All dishes were tasty and had the finest quality ingredients. The fish dishes, especially, were all fresh. All dinners were brought out promptly and were hot. The service was outstanding. The hostess seated us promptly (we had reservations), and the waiter was at out table immediately. Orders were taken promptly and food delivered very quickly. We did not feel rushed at any time and were checked by the waiter to make sure our food was satisfactory, or if we needed anything else, etc.\n\u003cp>The decor and atmosphere was appropriate to the setting. It was a nautical atmosphere befitting a former lighthouse situated on a Marina overlooking Coast Guard Island. It was a homey feeling with wonderful views out each window.\u003c/p>\n\u003cp>We felt we got a lot of bang for our buck. We had main courses, desserts, and wine, and the bill came out for less than $30/person including tip. I even brought home a doggie bag. An added feature is that with some of the desserts, you can request a sliver, so you don’t get the large portion and you get it at a reduced price.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The restaurant was very comfortable. There was enough space between tables so that you didn’t feel that you part of another party. Many of the tables had window views, so you could look out on the Bay. It was after sunset, so we did not get to see the sun setting over San Francisco that evening.\u003c/p>\n\u003cp>We split 1/2 liter of the house Chardonnay. The waiter poured the wine for us initially and came over several times to refill our glasses.\u003c/p>\n\u003cp>There was a birthday party at the table next to us that was a little loud, however, after they left, the noise level was very good. We had no trouble hearing each other’s conversations.\u003c/p>\n\u003cp>We were brought to our table immediately. We did have reservations, but were offered a table right away before I mentioned that we had reservations. The food arrival was so quick that it surprised us. All of our party’s dishes arrived at the same time. The food arrived hot from the kitchen.\u003c/p>\n\u003cp>On nights and weekends you can park in the office parking lot across the street. Otherwise it is all street parking with no meters. Even if you have to park a little ways away, it is a pleasant walk along the marina to get to the restaurant. Handicapped parking is right across from the restaurant entrance.\u003c/p>\n\u003cp>If you are in the mood for lighter fare or want to sit outside, there is a pub upstairs using the same kitchen. This is where I usually go after an A’s game. This also has windows on all sides, so if you sit indoors, you will still get a great view.\u003c/p>\n\u003cp>This is my recommended restaurant, so I tell people about it on a regular basis. One member of our party hadn’t been to Quinn’s before, but said he would come back and bring others.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/drew-bradbury.jpg\" alt=\"Drew Bradbury\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Drew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiting Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Acquerello\u003cbr>\n\u003cstrong>Reviewed Quinn’s Lighthouse Restaurant & Pub:\u003c/strong> Saturday, November 8, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nQuinn’s is right in the pocket when it comes to comfort food in a comfortable atmosphere at a comfortable price.\n\u003cp>Tucked at the end of a dead-end street, right on the water, Quinn’s is a classic sea-faring cozy restaurant overlooking a marina. The building itself is quite historic, dating back to the 19th century. The décor is just about what one would hope for: almost all wood with unobtrusive lighting and views of boats rocking back and forth in the water. Quinn’s is split-level, with a straight restaurant downstairs and a pub upstairs. Both floors serve the same (extensive and varied) menu.\u003c/p>\n\u003cp>The first thing one notices when entering Quinn’s is the personality of the decor: quirky and fun doodads on the walls, wood construction, brass bar treatments, and, upstairs in the pub (where I ate at the bar), piles and piles of discarded peanut shells. These piles create a wonderful charm that says “we never take ourselves too seriously” Having said this, I might like to see some of the piles a bit smaller, as a few of them eclipsed a sense of charm and appeared downright unsightly. Granted, I was there on the day before they were supposed to sweep all of the shells from the entire last week.\u003c/p>\n\u003cp>It is easy to relax at Quinn’s — the ceilings are low, the food is comfort food, the drinks are excellent, and the people are friendly.\u003c/p>\n\u003cp>I spent more than two hours there for lunch on a Saturday afternoon and had a more than positive experience from top to bottom. Quinn’s succeeds in its goal of providing a reliable and well-prepared meal in a welcoming atmosphere.\u003c/p>\n\u003cp>The clam chowder was worthy of the best seaside mom-and-pop chowder places in Maine. It is buttery and creamy without skimping on clams and without being over the top. It was the winner of all the dishes I had, in my opinion.\u003c/p>\n\u003cp>The onion soup was not stupendous, but above par. Onion soup is tricky to cook and its taste can vary dramatically from one establishment to another. Quinn’s has made their soup work because the taste is precisely what people want: not too rich and not wimpy.\u003c/p>\n\u003cp>The half bucket of clams was still simmering when it was served. Another New England classic — garlic, butter, clams. The clams were cooked perfectly, although the flavor was maybe just a wee bit bland.\u003c/p>\n\u003cp>The burger is broiled, which guarantees a good presentation of the meat without sacrificing flavor. The burger is sizeable: eight ounces, which is appropriate, and is served on a standard sesame seed bun. There is something so reassuring about a burger and fries that is not overdone with snobbery, yet which also does not run short on taste.\u003c/p>\n\u003cp>Finally, the mini sundae was a win. Kudos to Quinn’s for offering smaller desserts, so that you leave satisfied and not grossly overstuffed. The sundae was flavorful and well-prepared and well-balanced in its simplicity.\u003c/p>\n\u003cp>One other win for me was the Kolsch beer that our server, Amber, recommended. It had to have been one of the best Kolsch-style beers I’ve drunk in my (lengthy) beer-drinking life. Thank you, Amber!\u003c/p>\n\u003cp>I would definitely return to Quinn’s. Every person I encountered was friendly, greeted me with a smile, and offered to help. That goes a long way to ensuring a return experience. The food was reliable, prepared very well, served in just the right amount of time, and delicious. It should also be reiterated that the menu is extensive — there is something for everyone: pasta, meats, vegetarian dishes, seafood, appetizers, side dishes, desserts, beer, wine, full bar, etc. There is nothing missing here. And the menu is assembled with care, noting Quinn’s signature dishes and heart-healthy dishes with a lighthouse and mini-heart icons; a considerate touch.\u003c/p>\n\u003cp>The environment was relaxing and real: views of the marina and the channel, music lightly playing in the background, and perfect bar and grill lighting.\u003c/p>\n\u003cp>The price was appropriate and fair for each item. When you pay a fair price for a great experience, you end up feeling respected by the proprietors, and, in my opinion, that is missing from more than a few dining establishments in the Bay Area.\u003c/p>\n\u003cp>Sitting there at the bar on a quiet and rainy Saturday afternoon, casually chatting with our competent and friendly server, listening to locals say hi to one another, and watching people eat a burger or pasta and sip a drink…I knew I would be offering my business to Quinn’s Lighthouse again in the future.\u003c/p>\n\u003cp>Great job, Quinn’s — keep up the good work.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/maria-arega.jpg\" alt=\"Maria Arega\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Superstar Mother of Three\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Sobrante\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zeni Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Quinn’s Lighthouse Restaurant & Pub:\u003c/strong> Wednesday, November 12, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n My husband, our three children, and I came to Quinn’s on our way back from the Monterey Bay Aquarium. We arrived around 4:30pm on a Wednesday afternoon. There was ample parking on the street. We walked into the restaurant and it seemed deserted. Where was everyone? We waited for about 3 minutes, but no one showed up to help us. I heard laughter from around the corner, so I peeked around the hostess station to find two of the restaurant employees sitting at a table. I asked if they were open and they told me that yes, they were open. So, we waited for a moment before one of them stepped around the corner and said, “You can go upstairs.” To which I replied that we wanted to eat in the restaurant, not the pub. They said that the dining room was closed, but it was the same menu upstairs. No problem, we’re flexible. Upstairs we trudged, with our appetites at the ready and our newly acquired Seafood Watch — a pocket guide to sustainable seafood. My kids were so excited to put this guide to use!\n\u003cp>The first thing we noticed was the peanut shells all over the floor. There were only two other people dining. The decor is pretty much the same as downstairs: old school brass, ropes, and dark wood captain’s chairs. I noticed a patio door with tables outside and made a beeline for it. Beautiful! The weather was beautiful and the views were outstanding — directly on the estuary, with sweeping views that include downtown Oakland in the distance. The deck, too, is covered in peanut shells. I found the peanut shells to be fun, my husband disliked them, and my kids couldn’t believe that a restaurant actually wanted people to throw stuff on the floor! They had great fun eating peanuts and throwing the shells on the floor.\u003c/p>\n\u003cp>We waited for a server for about five minutes. I was enjoying being outside, so I wasn’t too bothered by this. Our menus were brought to us, and our drink orders taken. We perused the menu, which is pretty extensive. There were so many interesting items I couldn’t wait to try them! Unfortunately, we had to wait another ten minutes before our drinks were brought out, and our orders taken. I really felt like eating seafood, so I first inquired about the fish and chips. Our server said that they were good, but it didn’t sound like he really thought so. We asked what kind of fish was used, and he told us “Alaskan Pollock”. We asked where it was from and he told us, “I guess Alaska”. So much for using our Seafood Watch Guide! I told him that he didn’t sound enthusiastic about the fish and chips and he told me that there were better things on the menu. He said that the steaks were really good. I was not in the mood for steak, so I asked him what the best seafood dish was. He said that it was the Gratin of Seafood Newburg. It sounded good to me, so I ordered that along with an appetizer of “Quinn’s famous garlic chicken wings” and a bowl of seafood chowder for my daughter and I to share.\u003c/p>\n\u003cp>Our food took a while to arrive, it may have seemed like forever because of our three hungry kids. The appetizer arrived first and the chicken wings were ok. Not mindblowing, but ok. I couldn’t wait for my dish, which was on the menu as a gratin of Dungeness crab, scallops, prawns, and bay shrimps in a creamy lobster bisque sauce with dry sherry and fresh mushrooms, topped with seasoned bread crumbs, served over savoury wild rice mixture with a side of garlic bread. When I got my dish, I was surprised that it was a tomato-based dish. What? Where was the “gratin” in this gratin? Where was the creamy lobster bisque sauce? Hmmmmmm. Strange, but I dug in with reckless abandon, only to be completely nonplussed. On the bad side, the dish tasted like Rice-a-Roni in flavor. On the good side, it was chock full of seafood that wasn’t overcooked, albeit missing the advertised prawns. The flavor of the savory wild rice overpowered this dish. The garlic bread that accompanied it was better tasting than the dish itself. I did not come close to finishing it.\u003c/p>\n\u003cp>Okay, time to move on to my daughter’s seafood chowder. She seemed to be enjoying it. I tried it, and again, another disappointment. Creamy, but not flavorful. Darn! I so wanted to really like something! Oh, wait! I did enjoy the house salad that came with my entree. Very good housemade dressing. My son ordered plain pasta from the kid’s menu and ate all of it, no complaints from him. My husband ordered a hamburger that he said was ok, not the best, but not the worst.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In summary, our food was average at best. The portions were good. The entrees seemed a bit overpriced, especially after tasting them. The service was spotty. Very nice server, but not too attentive. The atmosphere seemed fun in the pub. Nice bar. I didn’t get to try the beer, but they had many to choose from. Lots to look at. Funny signs and decorations. The downstairs dining room seemed a bit more elegant with nice views. We talked with our server, who was very nice. He gave us as much history on the place as he knew. He told us that it gets very crowded on the weekends. An old Oakland institution, he said. Would I return? No. Would I recommend? Only for the pub.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1951 Embarcadero East (at Livingston Street)\r\nOakland, CA 94606\r\n\u003cstrong>Phone:\u003c/strong> 510-536-2050\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.quinnslighthouse.com\">www.quinnslighthouse.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary American-European\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Quinn’s Lighthouse Restaurant & Pub: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1714\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1684\">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/cp406iPod_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/40/2009/04/quinnslighthouse17.jpg\" alt=\"Half Bucket of Steamed Clams\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/quinnslighthouse19.jpg\" alt=\"Cheeseburger with Fries\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/quinnslighthouse24.jpg\" alt=\"Keylime Pie\" hspace=\"3\">\u003cbr>\nHalf Bucket of Steamed Clams, Cheeseburger with Fries, Key Lime Pie\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/cathy-conley.jpg\" alt=\"Cathy Conley\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Quinn’s Lighthouse Restaurant & Pub\u003cbr>\n\u003cstrong>Reviewed Quinn’s Lighthouse Restaurant & Pub:\u003c/strong> Sunday, November 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe portion size was very good. I took home a doggy bag, while the others in my party felt they had more than sufficient portions. The quality of food was excellent. All dishes were tasty and had the finest quality ingredients. The fish dishes, especially, were all fresh. All dinners were brought out promptly and were hot. The service was outstanding. The hostess seated us promptly (we had reservations), and the waiter was at out table immediately. Orders were taken promptly and food delivered very quickly. We did not feel rushed at any time and were checked by the waiter to make sure our food was satisfactory, or if we needed anything else, etc.\n\u003cp>The decor and atmosphere was appropriate to the setting. It was a nautical atmosphere befitting a former lighthouse situated on a Marina overlooking Coast Guard Island. It was a homey feeling with wonderful views out each window.\u003c/p>\n\u003cp>We felt we got a lot of bang for our buck. We had main courses, desserts, and wine, and the bill came out for less than $30/person including tip. I even brought home a doggie bag. An added feature is that with some of the desserts, you can request a sliver, so you don’t get the large portion and you get it at a reduced price.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The restaurant was very comfortable. There was enough space between tables so that you didn’t feel that you part of another party. Many of the tables had window views, so you could look out on the Bay. It was after sunset, so we did not get to see the sun setting over San Francisco that evening.\u003c/p>\n\u003cp>We split 1/2 liter of the house Chardonnay. The waiter poured the wine for us initially and came over several times to refill our glasses.\u003c/p>\n\u003cp>There was a birthday party at the table next to us that was a little loud, however, after they left, the noise level was very good. We had no trouble hearing each other’s conversations.\u003c/p>\n\u003cp>We were brought to our table immediately. We did have reservations, but were offered a table right away before I mentioned that we had reservations. The food arrival was so quick that it surprised us. All of our party’s dishes arrived at the same time. The food arrived hot from the kitchen.\u003c/p>\n\u003cp>On nights and weekends you can park in the office parking lot across the street. Otherwise it is all street parking with no meters. Even if you have to park a little ways away, it is a pleasant walk along the marina to get to the restaurant. Handicapped parking is right across from the restaurant entrance.\u003c/p>\n\u003cp>If you are in the mood for lighter fare or want to sit outside, there is a pub upstairs using the same kitchen. This is where I usually go after an A’s game. This also has windows on all sides, so if you sit indoors, you will still get a great view.\u003c/p>\n\u003cp>This is my recommended restaurant, so I tell people about it on a regular basis. One member of our party hadn’t been to Quinn’s before, but said he would come back and bring others.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/drew-bradbury.jpg\" alt=\"Drew Bradbury\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Drew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiting Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Acquerello\u003cbr>\n\u003cstrong>Reviewed Quinn’s Lighthouse Restaurant & Pub:\u003c/strong> Saturday, November 8, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nQuinn’s is right in the pocket when it comes to comfort food in a comfortable atmosphere at a comfortable price.\n\u003cp>Tucked at the end of a dead-end street, right on the water, Quinn’s is a classic sea-faring cozy restaurant overlooking a marina. The building itself is quite historic, dating back to the 19th century. The décor is just about what one would hope for: almost all wood with unobtrusive lighting and views of boats rocking back and forth in the water. Quinn’s is split-level, with a straight restaurant downstairs and a pub upstairs. Both floors serve the same (extensive and varied) menu.\u003c/p>\n\u003cp>The first thing one notices when entering Quinn’s is the personality of the decor: quirky and fun doodads on the walls, wood construction, brass bar treatments, and, upstairs in the pub (where I ate at the bar), piles and piles of discarded peanut shells. These piles create a wonderful charm that says “we never take ourselves too seriously” Having said this, I might like to see some of the piles a bit smaller, as a few of them eclipsed a sense of charm and appeared downright unsightly. Granted, I was there on the day before they were supposed to sweep all of the shells from the entire last week.\u003c/p>\n\u003cp>It is easy to relax at Quinn’s — the ceilings are low, the food is comfort food, the drinks are excellent, and the people are friendly.\u003c/p>\n\u003cp>I spent more than two hours there for lunch on a Saturday afternoon and had a more than positive experience from top to bottom. Quinn’s succeeds in its goal of providing a reliable and well-prepared meal in a welcoming atmosphere.\u003c/p>\n\u003cp>The clam chowder was worthy of the best seaside mom-and-pop chowder places in Maine. It is buttery and creamy without skimping on clams and without being over the top. It was the winner of all the dishes I had, in my opinion.\u003c/p>\n\u003cp>The onion soup was not stupendous, but above par. Onion soup is tricky to cook and its taste can vary dramatically from one establishment to another. Quinn’s has made their soup work because the taste is precisely what people want: not too rich and not wimpy.\u003c/p>\n\u003cp>The half bucket of clams was still simmering when it was served. Another New England classic — garlic, butter, clams. The clams were cooked perfectly, although the flavor was maybe just a wee bit bland.\u003c/p>\n\u003cp>The burger is broiled, which guarantees a good presentation of the meat without sacrificing flavor. The burger is sizeable: eight ounces, which is appropriate, and is served on a standard sesame seed bun. There is something so reassuring about a burger and fries that is not overdone with snobbery, yet which also does not run short on taste.\u003c/p>\n\u003cp>Finally, the mini sundae was a win. Kudos to Quinn’s for offering smaller desserts, so that you leave satisfied and not grossly overstuffed. The sundae was flavorful and well-prepared and well-balanced in its simplicity.\u003c/p>\n\u003cp>One other win for me was the Kolsch beer that our server, Amber, recommended. It had to have been one of the best Kolsch-style beers I’ve drunk in my (lengthy) beer-drinking life. Thank you, Amber!\u003c/p>\n\u003cp>I would definitely return to Quinn’s. Every person I encountered was friendly, greeted me with a smile, and offered to help. That goes a long way to ensuring a return experience. The food was reliable, prepared very well, served in just the right amount of time, and delicious. It should also be reiterated that the menu is extensive — there is something for everyone: pasta, meats, vegetarian dishes, seafood, appetizers, side dishes, desserts, beer, wine, full bar, etc. There is nothing missing here. And the menu is assembled with care, noting Quinn’s signature dishes and heart-healthy dishes with a lighthouse and mini-heart icons; a considerate touch.\u003c/p>\n\u003cp>The environment was relaxing and real: views of the marina and the channel, music lightly playing in the background, and perfect bar and grill lighting.\u003c/p>\n\u003cp>The price was appropriate and fair for each item. When you pay a fair price for a great experience, you end up feeling respected by the proprietors, and, in my opinion, that is missing from more than a few dining establishments in the Bay Area.\u003c/p>\n\u003cp>Sitting there at the bar on a quiet and rainy Saturday afternoon, casually chatting with our competent and friendly server, listening to locals say hi to one another, and watching people eat a burger or pasta and sip a drink…I knew I would be offering my business to Quinn’s Lighthouse again in the future.\u003c/p>\n\u003cp>Great job, Quinn’s — keep up the good work.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/maria-arega.jpg\" alt=\"Maria Arega\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Superstar Mother of Three\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Sobrante\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Zeni Ethiopian Restaurant\u003cbr>\n\u003cstrong>Reviewed Quinn’s Lighthouse Restaurant & Pub:\u003c/strong> Wednesday, November 12, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n My husband, our three children, and I came to Quinn’s on our way back from the Monterey Bay Aquarium. We arrived around 4:30pm on a Wednesday afternoon. There was ample parking on the street. We walked into the restaurant and it seemed deserted. Where was everyone? We waited for about 3 minutes, but no one showed up to help us. I heard laughter from around the corner, so I peeked around the hostess station to find two of the restaurant employees sitting at a table. I asked if they were open and they told me that yes, they were open. So, we waited for a moment before one of them stepped around the corner and said, “You can go upstairs.” To which I replied that we wanted to eat in the restaurant, not the pub. They said that the dining room was closed, but it was the same menu upstairs. No problem, we’re flexible. Upstairs we trudged, with our appetites at the ready and our newly acquired Seafood Watch — a pocket guide to sustainable seafood. My kids were so excited to put this guide to use!\n\u003cp>The first thing we noticed was the peanut shells all over the floor. There were only two other people dining. The decor is pretty much the same as downstairs: old school brass, ropes, and dark wood captain’s chairs. I noticed a patio door with tables outside and made a beeline for it. Beautiful! The weather was beautiful and the views were outstanding — directly on the estuary, with sweeping views that include downtown Oakland in the distance. The deck, too, is covered in peanut shells. I found the peanut shells to be fun, my husband disliked them, and my kids couldn’t believe that a restaurant actually wanted people to throw stuff on the floor! They had great fun eating peanuts and throwing the shells on the floor.\u003c/p>\n\u003cp>We waited for a server for about five minutes. I was enjoying being outside, so I wasn’t too bothered by this. Our menus were brought to us, and our drink orders taken. We perused the menu, which is pretty extensive. There were so many interesting items I couldn’t wait to try them! Unfortunately, we had to wait another ten minutes before our drinks were brought out, and our orders taken. I really felt like eating seafood, so I first inquired about the fish and chips. Our server said that they were good, but it didn’t sound like he really thought so. We asked what kind of fish was used, and he told us “Alaskan Pollock”. We asked where it was from and he told us, “I guess Alaska”. So much for using our Seafood Watch Guide! I told him that he didn’t sound enthusiastic about the fish and chips and he told me that there were better things on the menu. He said that the steaks were really good. I was not in the mood for steak, so I asked him what the best seafood dish was. He said that it was the Gratin of Seafood Newburg. It sounded good to me, so I ordered that along with an appetizer of “Quinn’s famous garlic chicken wings” and a bowl of seafood chowder for my daughter and I to share.\u003c/p>\n\u003cp>Our food took a while to arrive, it may have seemed like forever because of our three hungry kids. The appetizer arrived first and the chicken wings were ok. Not mindblowing, but ok. I couldn’t wait for my dish, which was on the menu as a gratin of Dungeness crab, scallops, prawns, and bay shrimps in a creamy lobster bisque sauce with dry sherry and fresh mushrooms, topped with seasoned bread crumbs, served over savoury wild rice mixture with a side of garlic bread. When I got my dish, I was surprised that it was a tomato-based dish. What? Where was the “gratin” in this gratin? Where was the creamy lobster bisque sauce? Hmmmmmm. Strange, but I dug in with reckless abandon, only to be completely nonplussed. On the bad side, the dish tasted like Rice-a-Roni in flavor. On the good side, it was chock full of seafood that wasn’t overcooked, albeit missing the advertised prawns. The flavor of the savory wild rice overpowered this dish. The garlic bread that accompanied it was better tasting than the dish itself. I did not come close to finishing it.\u003c/p>\n\u003cp>Okay, time to move on to my daughter’s seafood chowder. She seemed to be enjoying it. I tried it, and again, another disappointment. Creamy, but not flavorful. Darn! I so wanted to really like something! Oh, wait! I did enjoy the house salad that came with my entree. Very good housemade dressing. My son ordered plain pasta from the kid’s menu and ate all of it, no complaints from him. My husband ordered a hamburger that he said was ok, not the best, but not the worst.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In summary, our food was average at best. The portions were good. The entrees seemed a bit overpriced, especially after tasting them. The service was spotty. Very nice server, but not too attentive. The atmosphere seemed fun in the pub. Nice bar. I didn’t get to try the beer, but they had many to choose from. Lots to look at. Funny signs and decorations. The downstairs dining room seemed a bit more elegant with nice views. We talked with our server, who was very nice. He gave us as much history on the place as he knew. He told us that it gets very crowded on the weekends. An old Oakland institution, he said. Would I return? No. Would I recommend? Only for the pub.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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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",
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"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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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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