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"content": "\u003cp>\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=1684\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Belgian-Style Roasted Mussels\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Bodo A. Eichler\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary American-European\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nRoasted mussels in a beer and Pernod broth served with fries and a mayonnaise dip.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ounces olive oil\u003cbr>\n2 tablespoons finely chopped shallots\u003cbr>\n4 tablespoons thinly sliced fresh fennel\u003cbr>\n1/2 cup amber ale\u003cbr>\n1/2 cup chicken stock\u003cbr>\n1 tablespoon safflower (poor man’s saffron)\u003cbr>\n2 lbs black or blue medium-sized mussels\u003cbr>\n2 ounces Pernod\u003cbr>\n2 tablespoons finely diced stewed tomatoes\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a saucepan over medium heat, add the olive oil, fennel, and shallots. Sauté until translucent, but don’t allow to turn brown. Increase heat, add beer and chicken stock, stir, and bring to a boil. Reduce heat to a simmer and add safflower.\u003c/p>\n\u003cp>2. Heat a separate skilled over medium-high heat. Add mussels and cover pan for three minutes. Discard any mussels that don’t open. Carefully add Pernod and cover for one minute.\u003c/p>\n\u003cp>\u003cstrong>To Serve:\u003c/strong>\u003cbr>\nSprinkle diced tomatoes over mussels and gradually add broth to mussels. Stir once, gently. Serve in a deep bowl with a side of friends and mayonnaise dip for the fries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nA tall galss of Stella Artois draft beer goes really well with this dish.\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=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=1684\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Belgian-Style Roasted Mussels\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Bodo A. Eichler\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary American-European\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nRoasted mussels in a beer and Pernod broth served with fries and a mayonnaise dip.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ounces olive oil\u003cbr>\n2 tablespoons finely chopped shallots\u003cbr>\n4 tablespoons thinly sliced fresh fennel\u003cbr>\n1/2 cup amber ale\u003cbr>\n1/2 cup chicken stock\u003cbr>\n1 tablespoon safflower (poor man’s saffron)\u003cbr>\n2 lbs black or blue medium-sized mussels\u003cbr>\n2 ounces Pernod\u003cbr>\n2 tablespoons finely diced stewed tomatoes\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a saucepan over medium heat, add the olive oil, fennel, and shallots. Sauté until translucent, but don’t allow to turn brown. Increase heat, add beer and chicken stock, stir, and bring to a boil. Reduce heat to a simmer and add safflower.\u003c/p>\n\u003cp>2. Heat a separate skilled over medium-high heat. Add mussels and cover pan for three minutes. Discard any mussels that don’t open. Carefully add Pernod and cover for one minute.\u003c/p>\n\u003cp>\u003cstrong>To Serve:\u003c/strong>\u003cbr>\nSprinkle diced tomatoes over mussels and gradually add broth to mussels. Stir once, gently. Serve in a deep bowl with a side of friends and mayonnaise dip for the fries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nA tall galss of Stella Artois draft beer goes really well with this dish.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "acquerello-restaurant-info",
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"content": "\u003cp>\u003cstrong>Acquerello:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1693\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1684\">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/acquerello4.jpg\" alt=\"Acquerello\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/acquerello3.jpg\" alt=\"Acquerello\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/acquerello7.jpg\" alt=\"Acquerello\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/acquerello1.jpg\" alt=\"Acquerello\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/acquerello2.jpg\" alt=\"Acquerello\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/acquerello6.jpg\" alt=\"Acquerello\" 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=acquerello+san+francisco&sll=37.0625,-95.677068&sspn=45.418852,69.521484&ie=UTF8&cid=11935114612108968541&ll=37.801918,-122.417221&spn=0.023736,0.036564&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=acquerello+san+francisco&sll=37.0625,-95.677068&sspn=45.418852,69.521484&ie=UTF8&cid=11935114612108968541&ll=37.801918,-122.417221&spn=0.023736,0.036564&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1722 Sacramento Street (at Polk Street)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-567-5432\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@acquerello.com\">info@acquerello.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.acquerello.com\">www.acquerello.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Suzette Gresham and Giancarlo Paterlini\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Suzette Gresham\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Theron Marrs and Mark Pensa, Sous Chef\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Parmesan Budino, Pasta with Foie Gras and Black Truffles, Lobster Panzerotti, Bourbon-Caramel Semifreddo\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> $35\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, Chef’s Tasting Menu\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $60+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, recommended\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, accept midweek walk-in\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> No minimum\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Formal and Business Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003c/p>\n\n",
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"description": "View Larger Map\r\nLocation:\r\n1722 Sacramento Street (at Polk Street)\r\nSan Francisco, CA 94109\r\nPhone: 415-567-5432\r\nWebsite: www.acquerello.com\r\nReviews",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Acquerello:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1693\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1684\">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/acquerello4.jpg\" alt=\"Acquerello\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/acquerello3.jpg\" alt=\"Acquerello\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/acquerello7.jpg\" alt=\"Acquerello\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/acquerello1.jpg\" alt=\"Acquerello\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/acquerello2.jpg\" alt=\"Acquerello\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/acquerello6.jpg\" alt=\"Acquerello\" 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=acquerello+san+francisco&sll=37.0625,-95.677068&sspn=45.418852,69.521484&ie=UTF8&cid=11935114612108968541&ll=37.801918,-122.417221&spn=0.023736,0.036564&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=acquerello+san+francisco&sll=37.0625,-95.677068&sspn=45.418852,69.521484&ie=UTF8&cid=11935114612108968541&ll=37.801918,-122.417221&spn=0.023736,0.036564&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1722 Sacramento Street (at Polk Street)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-567-5432\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@acquerello.com\">info@acquerello.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.acquerello.com\">www.acquerello.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Suzette Gresham and Giancarlo Paterlini\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Suzette Gresham\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Theron Marrs and Mark Pensa, Sous Chef\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Parmesan Budino, Pasta with Foie Gras and Black Truffles, Lobster Panzerotti, Bourbon-Caramel Semifreddo\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> $35\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, Chef’s Tasting Menu\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $60+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, recommended\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, accept midweek walk-in\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> No minimum\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Formal and Business Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Acquerello: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1712\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1684\">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/acquerello11.jpg\" alt=\"Lamb Chops with Cauliflower Sformato and Olive Tapenade\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/acquerello13.jpg\" alt=\"Lobster Panzerotti\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/acquerello14.jpg\" alt=\"Vanilla Gelato with Balsamic Vinegar\" hspace=\"3\">\u003cbr>\nLamb Chops with Cauliflower Sformato and Olive Tapenade, Lobster Panzerotti, Vanilla Gelato with Balsamic Vinegar\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 Acquerello:\u003c/strong> Tuesday, November 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAcquerello is somewhat unknown in San Francisco, which is surprising, considering both the fact that San Franciscans love to spend money on high-end food, and the fact that it is rated a top ten restaurant in San Francisco and has been rated as such for many years.\n\u003cp>Walking in to Acquerello is a pleasure because it is so wonderfully quiet and civilized. The décor has a distinct Tuscan flavor, with light-colored, ornate moldings, and a charming wooden beam structure along the ceiling.\u003c/p>\n\u003cp>The establishment is small and refined, seating, maybe, 40 people at most in just one room. The noise level is never so high that it does not allow for a quiet and romantic dinner for two. In fact, the word romantic is key to understanding the establishment. Acquerello is not a place for a glass of wine and a snack with a friend. It is a place that offers a very classic fine dining experience in a setting commensurate to such a description.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had a lengthy meal, but one that was well-paced at every turn. I had four courses, including dessert. Minus a small misfire on the starter course, I found the meal to be exceptional.\u003c/p>\n\u003cp>The starters I had were interesting and seasonal, particularly the risotto with grapes and pork belly. The risotto was not mealy or over-served in terms of portion. A little choice like portion size is more important than one might think, especially when you are preparing for three additional courses. Regardless, cubes of pork belly and small grapes work nicely with the risotto because they create a balance of salty and sweet.\u003c/p>\n\u003cp>The pumpkin fettuccine starter was served in a broth, which I felt took away from the dish. More to the point, I found this dish to be unimportant, regardless of the choice of serving it in a dish lined with broth at the bottom. The fettuccine was flavorless, and the pancetta should have been more prominent and distributed, which could have enhanced the flavor. Instead, the pancetta was one long piece, more resembling an over-cooked strip of bacon.\u003c/p>\n\u003cp>The second course was extraordinary: lobster panzerotti. These are four little ravioli-like pasta pockets filled with lobster, shrimp, and scallops. The pockets of greatness are made even better by the brown butter sauce that supports them in the dish. It is a destination dish.\u003c/p>\n\u003cp>The final course that I had was the parsley-crusted lamb chops. I could say a lot of things about this dish, or I could simply say it was the best lamb I’ve ever tasted, which it was.\u003c/p>\n\u003cp>For dessert, I had the butterscotch semifreddo. It basically presents as a scoop of pumpkin-colored gelato with a chocolate statue surrounding it that resembles the Bilbao MOMA, if that’s not too pretentious of a description. The semifreddo is unique in its flavor and texture. It’s creamy and rich, yet the butterscotch flavor is not overpowering to the point that it makes the dish tacky or over-sweet.\u003c/p>\n\u003cp>The white wine and sparkling wine selections I had were well explained and well balanced in taste.\u003c/p>\n\u003cp>The service at Acquerello was outstanding, as it should be, considering the price point and the restaurant’s accolades and reputation.\u003c/p>\n\u003cp>I would go back to Acquerello without thinking twice, but it would likely be for a special occasion, or if I perchance befriend a loan officer.\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 Acquerello:\u003c/strong> Saturday, November 29, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n We had a reservation for three at 6pm on a Saturday night. We found parking right out in front of the restaurant! A sign that, surely, the food would be good. Acquerello is nestled in a bustling neighborhood with an unassuming facade, and from the outside you may mistake it for a boutique hotel. Upon stepping in, however, you immediately get the feeling that you have stepped into someplace special. From the foyer you can see the impressive wine cellar. Our coats were taken, and we were immediately seated. The crowd was very mixed in age with the majority being older. The feel of the place was rustically elegant. The colors were soothing, and the dining room was very intimate without feeling crowded.\n\u003cp>While getting settled, we were presented with one of many little surprises of the evening: an aperitif. Oh, so lovely. We were mainly attended to by Francesco, who was so informative and helpful. He gave us our menus and showed us the ropes of the multi-course dining. You can order three, four, or five courses, you can order courses separately, or you can order the chef’s tasting menu. If you want the chef’s tasting menu, your whole table must also have it. While we were perusing our menus, out came another little surprise: a spoonful of halibut. Delicious. We were asked if we’d like to have wine, and a sommelier came to our table, also a wonderful treat. I am by no means a wine connoisseur, but I enjoy good wine. He inquired about our usual tastes and gave some lovely suggestions. I chose a Saltner Pinot Nero, and it was perfect. I was with wonderful company with whom I could share food, and we chose our food knowing we’d be able to taste everything.\u003c/p>\n\u003cp>The food at Acquerello was extraordinary! It surpassed all of my expectations. Each course was better than the last. There was never a dull moment for my palate. The first course came, as did all the rest, from several servers presenting each dish in unison and acquainting us with its ingredients. My first course was a peppered carpaccio of beef with truffled-anchovy vinaigrette and a quail egg. I loved it. My dining partners ordered the chicory salad with Gorgonzola and the citrus sardines. They were equally as delicious as mine. Our empty plates were skillfully removed and replaced with clean silver, and just when we were starting to think about what we ordered next, the servers appeared again. We were feeling so special. The service is impeccable.\u003c/p>\n\u003cp>The second course came with the same flourish as the first. I had the herbed risotto with braised pork belly. Very good. I was also able to taste the Lobster Panzerotti, which was out of this world! Also, the gnocchi made with bone marrow over beef ragu was exquisite. The third course was the medallion of veal with fennel potato gratin, chanterelle mushrooms, and truffled veal glaze. I also tried the dorade and the scallops. Everything was intensely flavored and cooked to perfection. Divine, divine, divine.\u003c/p>\n\u003cp>The cheese course was the fourth course. I was definitely glad that I had gotten it. I was able to choose three wonderful cheeses out of about 12 that were explained to me by Francesco. To finish off the meal we ordered coffee and two desserts. The coffee came to us each in our own lovely pot and was accompanied by a plate of biscotti. Another surprise and simply fantastic. My desert was the huckleberry and pear tart, and I also tried the chocolate mousse. Both were very good, but, dare I say, not extraordinary, which seemed to be the theme of the night.\u003c/p>\n\u003cp>Acquerello is a dining experience that should not be missed. The service was exceptional. Your every need is attended to before you even realize you have one. The food was an adventure for my palate. The portions were just right. Everything was sublime. It was worth every penny. I would highly recommend it.\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 Acquerello:\u003c/strong> Wednesday, November 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Portion size:\u003c/strong> The portion size was just right. Every portion left us satisfied.\n\u003cp>\u003cstrong>Quality of food:\u003c/strong> Outstanding. Everything was cooked and served to perfection. We were even offered extra items, which were also delicious.\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> Right on the mark. We were served courses fresh from the oven as soon as we finished the previous course. We never felt hurried, but always felt attended to. This even included, when leaving after the meal, having our checked coats waiting for us.\u003c/p>\n\u003cp>\u003cstrong>Décor and atmosphere:\u003c/strong> The atmosphere was elegant. It reminded me of the best restaurants of Napa and Sonoma. It was well appointed, and we felt very comfortable. Although there were other tables, we felt that we had singular service.\u003c/p>\n\u003cp>\u003cstrong>Bang for buck:\u003c/strong> This was an excellent restaurant with several complimentary drinks and courses provided. The price was on the high end, and I would reserve this restaurant for special occasions.\u003c/p>\n\u003cp>\u003cstrong>Comfort:\u003c/strong> The dining room was very comfortable.\u003c/p>\n\u003cp>\u003cstrong>Wine service:\u003c/strong> They had a sommelier to assist in wine selection. As I didn’t recognize any of the wines offered, he assisted me in selecting a Chardonnay.\u003c/p>\n\u003cp>\u003cstrong>Noise level:\u003c/strong> The noise level was perfect. We had no trouble hearing each other at the tables, but did not hear conversations at other tables.\u003c/p>\n\u003cp>\u003cstrong>Wait for table:\u003c/strong> We were seated as soon as we arrived.\u003c/p>\n\u003cp>\u003cstrong>Food arrival speed:\u003c/strong> The courses arrived perfectly times after we finished the previous courses. When each course arrived, the waiter explained what we had ordered.\u003c/p>\n\u003cp>This was one of the best dining experiences that I have had. I would highly recommend this restaurant to others and would go again for special occasions.\u003c/p>\n\u003cp>Reservations are recommended. Plan for three hours for dinner. I was only able to reserve for either 5:30 – 6:00pm or 9:00 – 9:30pm. I believe they are selective about giving out reservations in order to provide guests with an outstanding dining experience.\u003c/p>\n\u003cp>The restaurant is in a mixed commercial/residential neighborhood, allowing for shopping before or after dining. It is a block away from the California Street cable car line and near other public transportation. There is adequate parking in the area, but there is also a garage directly across the street.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>One of my dining companions said dining at Acquerello made her feel rich. I would second that opinion and use that quote to refer diners to Acquerello.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\n1722 Sacramento Street (at Polk Street)\nSan Francisco, CA 94109\n\u003cstrong>Phone:\u003c/strong> 415-567-5432\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.acquerello.com\">www.acquerello.com\u003c/a>\n\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary Italian\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"description": "Location:\n1722 Sacramento Street (at Polk Street)\nSan Francisco, CA 94109\nPhone: 415-567-5432\nWebsite: www.acquerello.com\nType of Cuisine: Contemporary Italian\nReviewed: Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Acquerello: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1712\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1684\">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/acquerello11.jpg\" alt=\"Lamb Chops with Cauliflower Sformato and Olive Tapenade\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/acquerello13.jpg\" alt=\"Lobster Panzerotti\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/acquerello14.jpg\" alt=\"Vanilla Gelato with Balsamic Vinegar\" hspace=\"3\">\u003cbr>\nLamb Chops with Cauliflower Sformato and Olive Tapenade, Lobster Panzerotti, Vanilla Gelato with Balsamic Vinegar\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 Acquerello:\u003c/strong> Tuesday, November 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAcquerello is somewhat unknown in San Francisco, which is surprising, considering both the fact that San Franciscans love to spend money on high-end food, and the fact that it is rated a top ten restaurant in San Francisco and has been rated as such for many years.\n\u003cp>Walking in to Acquerello is a pleasure because it is so wonderfully quiet and civilized. The décor has a distinct Tuscan flavor, with light-colored, ornate moldings, and a charming wooden beam structure along the ceiling.\u003c/p>\n\u003cp>The establishment is small and refined, seating, maybe, 40 people at most in just one room. The noise level is never so high that it does not allow for a quiet and romantic dinner for two. In fact, the word romantic is key to understanding the establishment. Acquerello is not a place for a glass of wine and a snack with a friend. It is a place that offers a very classic fine dining experience in a setting commensurate to such a description.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had a lengthy meal, but one that was well-paced at every turn. I had four courses, including dessert. Minus a small misfire on the starter course, I found the meal to be exceptional.\u003c/p>\n\u003cp>The starters I had were interesting and seasonal, particularly the risotto with grapes and pork belly. The risotto was not mealy or over-served in terms of portion. A little choice like portion size is more important than one might think, especially when you are preparing for three additional courses. Regardless, cubes of pork belly and small grapes work nicely with the risotto because they create a balance of salty and sweet.\u003c/p>\n\u003cp>The pumpkin fettuccine starter was served in a broth, which I felt took away from the dish. More to the point, I found this dish to be unimportant, regardless of the choice of serving it in a dish lined with broth at the bottom. The fettuccine was flavorless, and the pancetta should have been more prominent and distributed, which could have enhanced the flavor. Instead, the pancetta was one long piece, more resembling an over-cooked strip of bacon.\u003c/p>\n\u003cp>The second course was extraordinary: lobster panzerotti. These are four little ravioli-like pasta pockets filled with lobster, shrimp, and scallops. The pockets of greatness are made even better by the brown butter sauce that supports them in the dish. It is a destination dish.\u003c/p>\n\u003cp>The final course that I had was the parsley-crusted lamb chops. I could say a lot of things about this dish, or I could simply say it was the best lamb I’ve ever tasted, which it was.\u003c/p>\n\u003cp>For dessert, I had the butterscotch semifreddo. It basically presents as a scoop of pumpkin-colored gelato with a chocolate statue surrounding it that resembles the Bilbao MOMA, if that’s not too pretentious of a description. The semifreddo is unique in its flavor and texture. It’s creamy and rich, yet the butterscotch flavor is not overpowering to the point that it makes the dish tacky or over-sweet.\u003c/p>\n\u003cp>The white wine and sparkling wine selections I had were well explained and well balanced in taste.\u003c/p>\n\u003cp>The service at Acquerello was outstanding, as it should be, considering the price point and the restaurant’s accolades and reputation.\u003c/p>\n\u003cp>I would go back to Acquerello without thinking twice, but it would likely be for a special occasion, or if I perchance befriend a loan officer.\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 Acquerello:\u003c/strong> Saturday, November 29, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n We had a reservation for three at 6pm on a Saturday night. We found parking right out in front of the restaurant! A sign that, surely, the food would be good. Acquerello is nestled in a bustling neighborhood with an unassuming facade, and from the outside you may mistake it for a boutique hotel. Upon stepping in, however, you immediately get the feeling that you have stepped into someplace special. From the foyer you can see the impressive wine cellar. Our coats were taken, and we were immediately seated. The crowd was very mixed in age with the majority being older. The feel of the place was rustically elegant. The colors were soothing, and the dining room was very intimate without feeling crowded.\n\u003cp>While getting settled, we were presented with one of many little surprises of the evening: an aperitif. Oh, so lovely. We were mainly attended to by Francesco, who was so informative and helpful. He gave us our menus and showed us the ropes of the multi-course dining. You can order three, four, or five courses, you can order courses separately, or you can order the chef’s tasting menu. If you want the chef’s tasting menu, your whole table must also have it. While we were perusing our menus, out came another little surprise: a spoonful of halibut. Delicious. We were asked if we’d like to have wine, and a sommelier came to our table, also a wonderful treat. I am by no means a wine connoisseur, but I enjoy good wine. He inquired about our usual tastes and gave some lovely suggestions. I chose a Saltner Pinot Nero, and it was perfect. I was with wonderful company with whom I could share food, and we chose our food knowing we’d be able to taste everything.\u003c/p>\n\u003cp>The food at Acquerello was extraordinary! It surpassed all of my expectations. Each course was better than the last. There was never a dull moment for my palate. The first course came, as did all the rest, from several servers presenting each dish in unison and acquainting us with its ingredients. My first course was a peppered carpaccio of beef with truffled-anchovy vinaigrette and a quail egg. I loved it. My dining partners ordered the chicory salad with Gorgonzola and the citrus sardines. They were equally as delicious as mine. Our empty plates were skillfully removed and replaced with clean silver, and just when we were starting to think about what we ordered next, the servers appeared again. We were feeling so special. The service is impeccable.\u003c/p>\n\u003cp>The second course came with the same flourish as the first. I had the herbed risotto with braised pork belly. Very good. I was also able to taste the Lobster Panzerotti, which was out of this world! Also, the gnocchi made with bone marrow over beef ragu was exquisite. The third course was the medallion of veal with fennel potato gratin, chanterelle mushrooms, and truffled veal glaze. I also tried the dorade and the scallops. Everything was intensely flavored and cooked to perfection. Divine, divine, divine.\u003c/p>\n\u003cp>The cheese course was the fourth course. I was definitely glad that I had gotten it. I was able to choose three wonderful cheeses out of about 12 that were explained to me by Francesco. To finish off the meal we ordered coffee and two desserts. The coffee came to us each in our own lovely pot and was accompanied by a plate of biscotti. Another surprise and simply fantastic. My desert was the huckleberry and pear tart, and I also tried the chocolate mousse. Both were very good, but, dare I say, not extraordinary, which seemed to be the theme of the night.\u003c/p>\n\u003cp>Acquerello is a dining experience that should not be missed. The service was exceptional. Your every need is attended to before you even realize you have one. The food was an adventure for my palate. The portions were just right. Everything was sublime. It was worth every penny. I would highly recommend it.\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 Acquerello:\u003c/strong> Wednesday, November 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Portion size:\u003c/strong> The portion size was just right. Every portion left us satisfied.\n\u003cp>\u003cstrong>Quality of food:\u003c/strong> Outstanding. Everything was cooked and served to perfection. We were even offered extra items, which were also delicious.\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> Right on the mark. We were served courses fresh from the oven as soon as we finished the previous course. We never felt hurried, but always felt attended to. This even included, when leaving after the meal, having our checked coats waiting for us.\u003c/p>\n\u003cp>\u003cstrong>Décor and atmosphere:\u003c/strong> The atmosphere was elegant. It reminded me of the best restaurants of Napa and Sonoma. It was well appointed, and we felt very comfortable. Although there were other tables, we felt that we had singular service.\u003c/p>\n\u003cp>\u003cstrong>Bang for buck:\u003c/strong> This was an excellent restaurant with several complimentary drinks and courses provided. The price was on the high end, and I would reserve this restaurant for special occasions.\u003c/p>\n\u003cp>\u003cstrong>Comfort:\u003c/strong> The dining room was very comfortable.\u003c/p>\n\u003cp>\u003cstrong>Wine service:\u003c/strong> They had a sommelier to assist in wine selection. As I didn’t recognize any of the wines offered, he assisted me in selecting a Chardonnay.\u003c/p>\n\u003cp>\u003cstrong>Noise level:\u003c/strong> The noise level was perfect. We had no trouble hearing each other at the tables, but did not hear conversations at other tables.\u003c/p>\n\u003cp>\u003cstrong>Wait for table:\u003c/strong> We were seated as soon as we arrived.\u003c/p>\n\u003cp>\u003cstrong>Food arrival speed:\u003c/strong> The courses arrived perfectly times after we finished the previous courses. When each course arrived, the waiter explained what we had ordered.\u003c/p>\n\u003cp>This was one of the best dining experiences that I have had. I would highly recommend this restaurant to others and would go again for special occasions.\u003c/p>\n\u003cp>Reservations are recommended. Plan for three hours for dinner. I was only able to reserve for either 5:30 – 6:00pm or 9:00 – 9:30pm. I believe they are selective about giving out reservations in order to provide guests with an outstanding dining experience.\u003c/p>\n\u003cp>The restaurant is in a mixed commercial/residential neighborhood, allowing for shopping before or after dining. It is a block away from the California Street cable car line and near other public transportation. There is adequate parking in the area, but there is also a garage directly across the street.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of my dining companions said dining at Acquerello made her feel rich. I would second that opinion and use that quote to refer diners to Acquerello.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s fourth season episode 5 (#405) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Indian Palace Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1606\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1575\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Thanh Long Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1615\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1599\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Oliveto Café and Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1610\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1586\">reviews\u003c/a> |\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=D1EWy6UTNeY\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/cp405iPod_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 lively Latin spirit from both South America and Italy. \u003cstrong>\u003ca href=\"http://www.kqedwineclub.org/wineclubs1.asp\">Join the club!\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Familia Zuccardi “Alma 4” Sparkling Wine, Mendoza, Argentina\u003c/strong>\u003cbr>\nMade with a blend of Pinot Noir and Chardonnay, this delicious bubbly is crisp and refreshing, yet offers full-bodied fruitiness. Sip alongside a bowl of popcorn drizzled with truffle oil for a weekend treat.\u003c/p>\n\u003cp>\u003cstrong>2005 Ca’ Viola “Brichet” Barbera D’Alba, Italy\u003c/strong>\u003cbr>\nBarbera is the workhorse grape of northern Italy’s Piedmont region. It produces easy-drinking yet hearty reds worthy of the dinner table. This one wraps lush, dark berry flavors with a kick of acidity to help wake up your palate and prep it for food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Special Wine\u003c/strong>\u003cbr>\n\u003cstrong>2007 Signorello Vineyards “Seta” Napa Valley, California\u003c/strong>\u003cbr>\nA Bordeaux-style blend of Semillon and Sauvignon Blanc grapes that is kissed with spiced aromas and a touch of sweet fruit flavors. It’s elegant enough to sip alone, but will show its true style when paired with fleshy fish, scallops, and fresh cheeses.\u003c/p>\n\n",
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"excerpt": "Check, Please! Bay Area's fourth season episode 5 (#405) profiles and reviews these three Bay Area restaurants:\r\n1) \u003cstrong>Indian Palace Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1606\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1575\">reviews\u003c/a> |\r\n2) \u003cstrong>Thanh Long Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1615\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1599\">reviews\u003c/a> |\r\n3) \u003cstrong>Oliveto Café and Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1610\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1586\">reviews\u003c/a> |",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s fourth season episode 5 (#405) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Indian Palace Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1606\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1575\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Thanh Long Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1615\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1599\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Oliveto Café and Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1610\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1586\">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/D1EWy6UTNeY'\n title='//www.youtube.com/embed/D1EWy6UTNeY'\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/cp405iPod_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 lively Latin spirit from both South America and Italy. \u003cstrong>\u003ca href=\"http://www.kqedwineclub.org/wineclubs1.asp\">Join the club!\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Familia Zuccardi “Alma 4” Sparkling Wine, Mendoza, Argentina\u003c/strong>\u003cbr>\nMade with a blend of Pinot Noir and Chardonnay, this delicious bubbly is crisp and refreshing, yet offers full-bodied fruitiness. Sip alongside a bowl of popcorn drizzled with truffle oil for a weekend treat.\u003c/p>\n\u003cp>\u003cstrong>2005 Ca’ Viola “Brichet” Barbera D’Alba, Italy\u003c/strong>\u003cbr>\nBarbera is the workhorse grape of northern Italy’s Piedmont region. It produces easy-drinking yet hearty reds worthy of the dinner table. This one wraps lush, dark berry flavors with a kick of acidity to help wake up your palate and prep it for food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Special Wine\u003c/strong>\u003cbr>\n\u003cstrong>2007 Signorello Vineyards “Seta” Napa Valley, California\u003c/strong>\u003cbr>\nA Bordeaux-style blend of Semillon and Sauvignon Blanc grapes that is kissed with spiced aromas and a touch of sweet fruit flavors. It’s elegant enough to sip alone, but will show its true style when paired with fleshy fish, scallops, and fresh cheeses.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>India Palace Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1575\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1571\">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/cp405iPod_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/indiapalace8.jpg\" alt=\"India Palace\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/indiapalace9.jpg\" alt=\"India Palace\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/indiapalace5.jpg\" alt=\"India Palace\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/indiapalace7.jpg\" alt=\"India Palace\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/indiapalace4.jpg\" alt=\"India Palace\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/indiapalace6.jpg\" alt=\"India Palace\" 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=India+Palace+Restaurant+mill+valley&sll=37.0625,-95.677068&sspn=43.307813,62.490234&ie=UTF8&cid=14512737680144462530&ll=37.909872,-122.511806&spn=0.023701,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=India+Palace+Restaurant+mill+valley&sll=37.0625,-95.677068&sspn=43.307813,62.490234&ie=UTF8&cid=14512737680144462530&ll=37.909872,-122.511806&spn=0.023701,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n707 Redwood Highway\u003cbr>\nMill Valley, CA 94941\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-388-3350\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.indiapalacemillvalley.com\">indiapalacemillvalley.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Sewa Singh and Sohan Lal\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jugraj Singh\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken Tikka Masala\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> $7.50\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:00 (lunch buffet); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00 (lunch buffet); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00 (lunch buffet); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00 (lunch buffet); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00 (lunch buffet); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-2:00 (lunch buffet); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-2:00 (lunch buffet); 5:00pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, through Dine-In Marin and Room Service of Marin\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> 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 Indian classical music, Mondays 7:00pm-9:00pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>India Palace Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1575\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1571\">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/cp405iPod_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/indiapalace8.jpg\" alt=\"India Palace\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/indiapalace9.jpg\" alt=\"India Palace\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/indiapalace5.jpg\" alt=\"India Palace\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/indiapalace7.jpg\" alt=\"India Palace\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/indiapalace4.jpg\" alt=\"India Palace\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/indiapalace6.jpg\" alt=\"India Palace\" 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=India+Palace+Restaurant+mill+valley&sll=37.0625,-95.677068&sspn=43.307813,62.490234&ie=UTF8&cid=14512737680144462530&ll=37.909872,-122.511806&spn=0.023701,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=India+Palace+Restaurant+mill+valley&sll=37.0625,-95.677068&sspn=43.307813,62.490234&ie=UTF8&cid=14512737680144462530&ll=37.909872,-122.511806&spn=0.023701,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n707 Redwood Highway\u003cbr>\nMill Valley, CA 94941\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-388-3350\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.indiapalacemillvalley.com\">indiapalacemillvalley.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Sewa Singh and Sohan Lal\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jugraj Singh\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken Tikka Masala\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> $7.50\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:00 (lunch buffet); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00 (lunch buffet); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00 (lunch buffet); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00 (lunch buffet); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00 (lunch buffet); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-2:00 (lunch buffet); 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-2:00 (lunch buffet); 5:00pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, through Dine-In Marin and Room Service of Marin\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> 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 Indian classical music, Mondays 7:00pm-9:00pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>India Palace Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1606\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1571\">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/cp405iPod_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/indiapalace15.jpg\" alt=\"Saag Paneer\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/indiapalace16.jpg\" alt=\"Lamb Vindaloo\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/indiapalace17.jpg\" alt=\"Vegetable Samosas\" hspace=\"3\">\u003cbr>\nSaag Paneer, Lamb Vindaloo, Vegetable Samosas\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/nancy-bennett.jpg\" alt=\"Nancy Bennett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Director, SF Office of Gov. Schwarzenegger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mill Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> India Palace Restaurant\u003cbr>\n\u003cstrong>Reviewed India Palace Restaurant:\u003c/strong> Saturday, November 29, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBorn and raised in Marin I have passed Indian Palace thousands of times driving along the 101. I had always wondered about the restaurant located in the Travelodge. Finally, I gained the courage to walk through the plain blue and grey exterior and past the trademark logo of the sleepy bear of the Travelodge and into the comfortable interior where a warmly decorated Indian restaurant thrives.\n\u003cp>It was a rainy day and my husband, and I both really wanted Indian food. We had recently moved back to Marin from San Francisco and were not up for the journey to travel across the Bridge to go to our old haunts for samosas. We got brave. We went to the Travelodge. We were impressed. Since that first night of bravery, we have gone back several times with once-skeptical friends, who are now converted fans. We now have a large group of devoted friends that we can call on to meet at the “Travelodge” for dinner.\u003c/p>\n\u003cp>On my last trip to Indian Palace, we went on a Saturday night, and the place was packed. Families, couples, and groups were enjoying the dynamic flavors of this suspicions location. Our group of four was seated promptly, and we all ordered Kingfisher beer and settled in for what we expected to be another good meal. We decided on our choices for the evening with help from one of the owners, who was serving us that night. We wanted to try some new dishes while sticking to some favorites. We ordered a new dish, the meat samosas, while everyone knew that we also had to get the vegetarian somas as well — they are my favorite. The meat samosas are filled with ground lamb, and the vegetarian are filled with potatoes and peas. We all enjoyed the flakey crust and loved all three different condiments that are served alongside this filling appetizer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next our main dishes arrived. The tandoori mixed grill was big hit. A sizzling platter of fish, kofta, lamb and chicken sent the aroma of grilled onions and fresh vegetables around our table. Everything was cooked perfectly and tender. The vegetables served with the meats were fresh and flavorful. The shahi korma lamb dish was one I had never tried, but it will now become a new staple to my ordering routine. Filled with tender cubes of lamb it swims in a rich curry dish that is buttery-good with complex flavors. The sauce by itself was spooned generously by all of us on fresh Naan. An old standby, chicken tikka masala was also chosen, as my companions that night were not up for the red-hot spicy dish of chicken vindaloo. Both are good, but beware if you choose the vindaloo, you will be ordering many more beers as the menu states — it is a fiery dish designed to increase beer sales. The Indian Palace’s vindaloo is not for the weak-hearted. The tikka masala is a winner in its own right as it has a creamy tomato curry base with a balanced spice that is delicate and easily enjoyable by those with a taste for milder spices.\u003c/p>\n\u003cp>All the dishes were cleared with no leftovers, rare as their portions are generous, but I had some big eaters out with me this night. None of us were hungry, but the owner persuaded us, successfully, to try the homemade pistachio ice cream. Um, it was fantastic!! I never order dessert, as I am usually too full at that point, but now I know to save room, as it was filled with a delightful pistachio flavor and very creamy. The ice cream is a delightful way to end a meal of spicy Indian.\u003c/p>\n\u003cp>Indian Palace is the place to go for Indian food in Marin. Don’t judge a book by its cover, or rather a restaurant by its motel. Dare yourself to walk in, enjoy the flavors, and you’ll be back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/rosana-soriano.jpg\" alt=\"Rosana Soriano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rosana\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Services Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Thanh Long Restaurant\u003cbr>\n\u003cstrong>Reviewed India Palace Restaurant:\u003c/strong> Wednesday, November 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have not had the chance to try Indian cuisine before. So for my review of India Palace, I took my son (Joey) and his fiancée (Angela), because they love Indian food. I called for reservations a couple of days earlier, and a very nice man informed me on the phone that it was not necessary. We had a nice drive over the Golden Bridge for our trip to Mill Valley from San Francisco. The restaurant was located in an almost random place, where you really don’t expect it to be. First, you drive past many modern business buildings, then a long stretch of road, then there’s a Travelodge where the restaurant is located. We had to make a U-turn because we missed the restaurant the first time around.\n\u003cp>It was the night before Thanksgiving when we visited India Palace, so I fully expected an empty restaurant. I was pleasantly surprised that the place was crowded. Unfortunately, because the restaurant is small with limited number of tables, we were seated at a table by the kitchen. As expected, the back-and-forth kitchen traffic was distracting, but the server was very friendly and playful. She made up for our table location. I settled down to enjoy a nice family atmosphere, very casual with soft music in the background. To the right of the kitchen was a glass window where you can observe a man baking naan (listed on the menu as “nan”). I watched the process with three fascinated children and their mom, who explained to us how naan is made (and its alternative spelling). As a novice, I had to ask what naan was for, and she obligingly told me that naan is a popular leaf-shaped bread, baked in clay oven, and eaten with most Indian meals. She also told me that India Palace makes one of the best naans in the Bay Area (which is good to know). After my brief lesson, I was ready to eat.\u003c/p>\n\u003cp>We decided to try two different combination dinners, so that we could sample several of the restaurant’s specialties. Our food came quickly, beginning with my cucumber salad. The cucumber, the tomatoes, and the onions were curiously cut in large chunks rather than bite size. I had to cut them in pieces, but the salad turned out to be refreshing. A good start to (what we later find out to be) a humongous meal. The appetizer plate came next, filled with the standard variety of deep-fried Indian starters. The samosa was too big for an appetizer and it felt like a meal. As a beginner, I didn’t know how to pace myself (by this time, I was getting so full). I took a bite of the onion bajji and quickly skipped it for the delicious pappadum (crispy, fried lentil wafers) hidden underneath the appetizers. I almost missed it because the oversized somosa covered it. The appetizers also came with a carousel of three sauces — one tasted minty and cool, the second tasted sweet, and the last one was hot and spicy. The variety served well for diners who have very different tastes.\u003c/p>\n\u003cp>The main course came with different grilled meats that were too dry for me (the tandoori chicken was the standout), served with grilled vegetables that were more like garnishes. The main course included items served separately in smaller dishes — probably because it was part of a fixed meal and intended to be sampled. I suspect that if we had ordered the a la carte version, the portions may have been larger. However, we certainly didn’t need bigger portions. There was so much food. The naan, in garlic and green pepper flavors, was soft and delicious. I followed Joey and Angela’s lead by tearing off bite-size pieces and dipping them in the sauces of the main dishes. My experienced companions confirmed that this naan was indeed better than average.\u003c/p>\n\u003cp>For dessert, I chose the kheer, Punjabi-style rice pudding, but later traded it for the kulfi — frozen homemade pistachio ice cream — because the consistency of the rice pudding did not appeal to me. The pistachio ice cream was literally a slice of “iced” cream with an herbal flavor, textured with bits of pistachio nuts — an interesting ending to an exotic meal.\u003c/p>\n\u003cp>Like any authentic ethnic cuisines, sometimes it can be a matter of exposure and acquired taste. For me without having any basis for comparison, the meal was a little overwhelming (both in flavor and portion size). I recommend that for four people, order only one combination dinner for two and one other main dish. Overall, India Palace is a casual, family kind of a restaurant. If you’re craving a really good naan, India Palace is where you should go.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/david-lee.jpg\" alt=\"David Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Superior Court Judge\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Oliveto Café and Restaurant\u003cbr>\n\u003cstrong>Reviewed India Palace Restaurant:\u003c/strong> Sunday, November 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWalking up to a restaurant in a Travelodge is not a good first impression. We elected to go for a luncheon experience, in consideration of the busy schedules that accompany this time of year. Outside the restaurant is a sign “daily all you can eat lunch menu $8.95.” Uh-oh, what have we gotten into? We walked inside and were no more comforted as we looked at a bar with chairs spread about in disarray. Then a pleasant young man approached and escorted us to a side room, which seemed full of locals, although we saw few people who looked Indian.\n\u003cp>White table linen, stemmed water glasses, and linen napkins made the dining area inviting. It was a very warm day and the doors were left open; the swarm of flies, which came in made the meal seem more like an outdoor picnic. The service was spotty but not off-putting. The young man, who seated us, took our order for beer, served us water, and asked once if we were ready to order and when we were not ready he disappeared. Three times we tried to get his attention before he came by, that is when he told us he would get our server. Our server was polite, but not particularly friendly, but he got the job done. I would rather his style than the pest server, who interrupts conversations to ask if all is well.\u003c/p>\n\u003cp>That having been said…the food, while not the best Indian food I have eaten, was better than average. The portions were abundant, and, in the main, well executed. The ingredients were not all of the highest quality. The tomatoes in the cucumber salad were as ripe as golf balls, and the lamb in the samosa was sawdust dry. Its wrap, however, was very crispy without being oily. The lamb in both the vindaloo and biryani was not particularly tender but was not dried out so just a minor ding there.\u003c/p>\n\u003cp>I will say that the sauces were very tasty, even though the lamb vindaloo was less than the described “spicy curry — only for the brave and hearty souls.” I don’t know if they thought we are wimps or they just exaggerate the hotness. It was, nonetheless, a very tasty dish, but being a “brave and hearty soul,” I was a bit disappointed. The naan (tandoori baked bread) was as good as I have had, perfect for picking up the vindaloo and the biryani (fried rice with lamb, saffron, and almonds), which was a very well done dish. One of our group had some very nice tasting pappadum; nice and crispy with good flavor.\u003c/p>\n\u003cp>The tandoori chicken they served was interesting. One in our group took the self-serve, all-you-can eat menu. His first small portion of chicken was tough (we arrived shortly after opening, so it was probably made in advance). He got a taste of ours, which was better than average in its succulence, although the vegetable bed it had been cooked on was partly charred. So he went back for more when a fresh batch came out of the kitchen and was rewarded with an even better iteration.\u003c/p>\n\u003cp>The vegetable dishes were quite well done, although the choices were kind of the Xerox menu standard fare. So there was no “something new to try” experience. The dahl was cooked just right, not too mushy and not like shotgun pellets. Their flavoring was just spicy enough to satisfy a spicy-hot lover like me, but not so as to frighten away anyone other than a wimp.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>One cannot eat as well as we did, even with the drawbacks, for such a modest price. Big bang for the buck!! We all agreed that if it was in our neighborhood we would probably go back, but it is not a pilgrimage destination restaurant.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>India Palace Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1606\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1571\">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/cp405iPod_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/indiapalace15.jpg\" alt=\"Saag Paneer\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/indiapalace16.jpg\" alt=\"Lamb Vindaloo\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/indiapalace17.jpg\" alt=\"Vegetable Samosas\" hspace=\"3\">\u003cbr>\nSaag Paneer, Lamb Vindaloo, Vegetable Samosas\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/nancy-bennett.jpg\" alt=\"Nancy Bennett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Director, SF Office of Gov. Schwarzenegger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mill Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> India Palace Restaurant\u003cbr>\n\u003cstrong>Reviewed India Palace Restaurant:\u003c/strong> Saturday, November 29, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nBorn and raised in Marin I have passed Indian Palace thousands of times driving along the 101. I had always wondered about the restaurant located in the Travelodge. Finally, I gained the courage to walk through the plain blue and grey exterior and past the trademark logo of the sleepy bear of the Travelodge and into the comfortable interior where a warmly decorated Indian restaurant thrives.\n\u003cp>It was a rainy day and my husband, and I both really wanted Indian food. We had recently moved back to Marin from San Francisco and were not up for the journey to travel across the Bridge to go to our old haunts for samosas. We got brave. We went to the Travelodge. We were impressed. Since that first night of bravery, we have gone back several times with once-skeptical friends, who are now converted fans. We now have a large group of devoted friends that we can call on to meet at the “Travelodge” for dinner.\u003c/p>\n\u003cp>On my last trip to Indian Palace, we went on a Saturday night, and the place was packed. Families, couples, and groups were enjoying the dynamic flavors of this suspicions location. Our group of four was seated promptly, and we all ordered Kingfisher beer and settled in for what we expected to be another good meal. We decided on our choices for the evening with help from one of the owners, who was serving us that night. We wanted to try some new dishes while sticking to some favorites. We ordered a new dish, the meat samosas, while everyone knew that we also had to get the vegetarian somas as well — they are my favorite. The meat samosas are filled with ground lamb, and the vegetarian are filled with potatoes and peas. We all enjoyed the flakey crust and loved all three different condiments that are served alongside this filling appetizer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next our main dishes arrived. The tandoori mixed grill was big hit. A sizzling platter of fish, kofta, lamb and chicken sent the aroma of grilled onions and fresh vegetables around our table. Everything was cooked perfectly and tender. The vegetables served with the meats were fresh and flavorful. The shahi korma lamb dish was one I had never tried, but it will now become a new staple to my ordering routine. Filled with tender cubes of lamb it swims in a rich curry dish that is buttery-good with complex flavors. The sauce by itself was spooned generously by all of us on fresh Naan. An old standby, chicken tikka masala was also chosen, as my companions that night were not up for the red-hot spicy dish of chicken vindaloo. Both are good, but beware if you choose the vindaloo, you will be ordering many more beers as the menu states — it is a fiery dish designed to increase beer sales. The Indian Palace’s vindaloo is not for the weak-hearted. The tikka masala is a winner in its own right as it has a creamy tomato curry base with a balanced spice that is delicate and easily enjoyable by those with a taste for milder spices.\u003c/p>\n\u003cp>All the dishes were cleared with no leftovers, rare as their portions are generous, but I had some big eaters out with me this night. None of us were hungry, but the owner persuaded us, successfully, to try the homemade pistachio ice cream. Um, it was fantastic!! I never order dessert, as I am usually too full at that point, but now I know to save room, as it was filled with a delightful pistachio flavor and very creamy. The ice cream is a delightful way to end a meal of spicy Indian.\u003c/p>\n\u003cp>Indian Palace is the place to go for Indian food in Marin. Don’t judge a book by its cover, or rather a restaurant by its motel. Dare yourself to walk in, enjoy the flavors, and you’ll be back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/rosana-soriano.jpg\" alt=\"Rosana Soriano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rosana\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Services Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Thanh Long Restaurant\u003cbr>\n\u003cstrong>Reviewed India Palace Restaurant:\u003c/strong> Wednesday, November 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI have not had the chance to try Indian cuisine before. So for my review of India Palace, I took my son (Joey) and his fiancée (Angela), because they love Indian food. I called for reservations a couple of days earlier, and a very nice man informed me on the phone that it was not necessary. We had a nice drive over the Golden Bridge for our trip to Mill Valley from San Francisco. The restaurant was located in an almost random place, where you really don’t expect it to be. First, you drive past many modern business buildings, then a long stretch of road, then there’s a Travelodge where the restaurant is located. We had to make a U-turn because we missed the restaurant the first time around.\n\u003cp>It was the night before Thanksgiving when we visited India Palace, so I fully expected an empty restaurant. I was pleasantly surprised that the place was crowded. Unfortunately, because the restaurant is small with limited number of tables, we were seated at a table by the kitchen. As expected, the back-and-forth kitchen traffic was distracting, but the server was very friendly and playful. She made up for our table location. I settled down to enjoy a nice family atmosphere, very casual with soft music in the background. To the right of the kitchen was a glass window where you can observe a man baking naan (listed on the menu as “nan”). I watched the process with three fascinated children and their mom, who explained to us how naan is made (and its alternative spelling). As a novice, I had to ask what naan was for, and she obligingly told me that naan is a popular leaf-shaped bread, baked in clay oven, and eaten with most Indian meals. She also told me that India Palace makes one of the best naans in the Bay Area (which is good to know). After my brief lesson, I was ready to eat.\u003c/p>\n\u003cp>We decided to try two different combination dinners, so that we could sample several of the restaurant’s specialties. Our food came quickly, beginning with my cucumber salad. The cucumber, the tomatoes, and the onions were curiously cut in large chunks rather than bite size. I had to cut them in pieces, but the salad turned out to be refreshing. A good start to (what we later find out to be) a humongous meal. The appetizer plate came next, filled with the standard variety of deep-fried Indian starters. The samosa was too big for an appetizer and it felt like a meal. As a beginner, I didn’t know how to pace myself (by this time, I was getting so full). I took a bite of the onion bajji and quickly skipped it for the delicious pappadum (crispy, fried lentil wafers) hidden underneath the appetizers. I almost missed it because the oversized somosa covered it. The appetizers also came with a carousel of three sauces — one tasted minty and cool, the second tasted sweet, and the last one was hot and spicy. The variety served well for diners who have very different tastes.\u003c/p>\n\u003cp>The main course came with different grilled meats that were too dry for me (the tandoori chicken was the standout), served with grilled vegetables that were more like garnishes. The main course included items served separately in smaller dishes — probably because it was part of a fixed meal and intended to be sampled. I suspect that if we had ordered the a la carte version, the portions may have been larger. However, we certainly didn’t need bigger portions. There was so much food. The naan, in garlic and green pepper flavors, was soft and delicious. I followed Joey and Angela’s lead by tearing off bite-size pieces and dipping them in the sauces of the main dishes. My experienced companions confirmed that this naan was indeed better than average.\u003c/p>\n\u003cp>For dessert, I chose the kheer, Punjabi-style rice pudding, but later traded it for the kulfi — frozen homemade pistachio ice cream — because the consistency of the rice pudding did not appeal to me. The pistachio ice cream was literally a slice of “iced” cream with an herbal flavor, textured with bits of pistachio nuts — an interesting ending to an exotic meal.\u003c/p>\n\u003cp>Like any authentic ethnic cuisines, sometimes it can be a matter of exposure and acquired taste. For me without having any basis for comparison, the meal was a little overwhelming (both in flavor and portion size). I recommend that for four people, order only one combination dinner for two and one other main dish. Overall, India Palace is a casual, family kind of a restaurant. If you’re craving a really good naan, India Palace is where you should go.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/david-lee.jpg\" alt=\"David Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Superior Court Judge\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Oliveto Café and Restaurant\u003cbr>\n\u003cstrong>Reviewed India Palace Restaurant:\u003c/strong> Sunday, November 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWalking up to a restaurant in a Travelodge is not a good first impression. We elected to go for a luncheon experience, in consideration of the busy schedules that accompany this time of year. Outside the restaurant is a sign “daily all you can eat lunch menu $8.95.” Uh-oh, what have we gotten into? We walked inside and were no more comforted as we looked at a bar with chairs spread about in disarray. Then a pleasant young man approached and escorted us to a side room, which seemed full of locals, although we saw few people who looked Indian.\n\u003cp>White table linen, stemmed water glasses, and linen napkins made the dining area inviting. It was a very warm day and the doors were left open; the swarm of flies, which came in made the meal seem more like an outdoor picnic. The service was spotty but not off-putting. The young man, who seated us, took our order for beer, served us water, and asked once if we were ready to order and when we were not ready he disappeared. Three times we tried to get his attention before he came by, that is when he told us he would get our server. Our server was polite, but not particularly friendly, but he got the job done. I would rather his style than the pest server, who interrupts conversations to ask if all is well.\u003c/p>\n\u003cp>That having been said…the food, while not the best Indian food I have eaten, was better than average. The portions were abundant, and, in the main, well executed. The ingredients were not all of the highest quality. The tomatoes in the cucumber salad were as ripe as golf balls, and the lamb in the samosa was sawdust dry. Its wrap, however, was very crispy without being oily. The lamb in both the vindaloo and biryani was not particularly tender but was not dried out so just a minor ding there.\u003c/p>\n\u003cp>I will say that the sauces were very tasty, even though the lamb vindaloo was less than the described “spicy curry — only for the brave and hearty souls.” I don’t know if they thought we are wimps or they just exaggerate the hotness. It was, nonetheless, a very tasty dish, but being a “brave and hearty soul,” I was a bit disappointed. The naan (tandoori baked bread) was as good as I have had, perfect for picking up the vindaloo and the biryani (fried rice with lamb, saffron, and almonds), which was a very well done dish. One of our group had some very nice tasting pappadum; nice and crispy with good flavor.\u003c/p>\n\u003cp>The tandoori chicken they served was interesting. One in our group took the self-serve, all-you-can eat menu. His first small portion of chicken was tough (we arrived shortly after opening, so it was probably made in advance). He got a taste of ours, which was better than average in its succulence, although the vegetable bed it had been cooked on was partly charred. So he went back for more when a fresh batch came out of the kitchen and was rewarded with an even better iteration.\u003c/p>\n\u003cp>The vegetable dishes were quite well done, although the choices were kind of the Xerox menu standard fare. So there was no “something new to try” experience. The dahl was cooked just right, not too mushy and not like shotgun pellets. Their flavoring was just spicy enough to satisfy a spicy-hot lover like me, but not so as to frighten away anyone other than a wimp.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One cannot eat as well as we did, even with the drawbacks, for such a modest price. Big bang for the buck!! We all agreed that if it was in our neighborhood we would probably go back, but it is not a pilgrimage destination restaurant.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Thanh Long Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1590\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1571\">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/cp405iPod_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/thanhlong2.jpg\" alt=\"Thanh Long Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/thanhlong19.jpg\" alt=\"Thanh Long Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/thanhlong4.jpg\" alt=\"Thanh Long Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/thanhlong10.jpg\" alt=\"Thanh Long Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/thanhlong1.jpg\" alt=\"Thanh Long Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/thanhlong20.jpg\" alt=\"Thanh Long 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=thanh+long+san+francisco&sll=37.855339,-122.252083&sspn=0.175114,0.244102&ie=UTF8&ll=37.802189,-122.489319&spn=0.175331,0.244102&z=12&iwloc=A&cid=3228228565683754183&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=thanh+long+san+francisco&sll=37.855339,-122.252083&sspn=0.175114,0.244102&ie=UTF8&ll=37.802189,-122.489319&spn=0.175331,0.244102&z=12&iwloc=A&cid=3228228565683754183\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n4101 Judah Street (at 46th Avenue)\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-665-1146\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:thanhlongsf@aol.com\">thanhlongsf@aol.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.houseofan.com\">www.houseofan.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> The An Family\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Helene An\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese/Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Infused Garlic Noodles, Dungeness Roast Crab\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> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-9:30pm\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-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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\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:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Thanh Long Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1590\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1571\">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/cp405iPod_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/thanhlong2.jpg\" alt=\"Thanh Long Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/thanhlong19.jpg\" alt=\"Thanh Long Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/thanhlong4.jpg\" alt=\"Thanh Long Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/thanhlong10.jpg\" alt=\"Thanh Long Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/thanhlong1.jpg\" alt=\"Thanh Long Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/thanhlong20.jpg\" alt=\"Thanh Long 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=thanh+long+san+francisco&sll=37.855339,-122.252083&sspn=0.175114,0.244102&ie=UTF8&ll=37.802189,-122.489319&spn=0.175331,0.244102&z=12&iwloc=A&cid=3228228565683754183&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=thanh+long+san+francisco&sll=37.855339,-122.252083&sspn=0.175114,0.244102&ie=UTF8&ll=37.802189,-122.489319&spn=0.175331,0.244102&z=12&iwloc=A&cid=3228228565683754183\">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>\n4101 Judah Street (at 46th Avenue)\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-665-1146\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:thanhlongsf@aol.com\">thanhlongsf@aol.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.houseofan.com\">www.houseofan.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> The An Family\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Helene An\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese/Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Infused Garlic Noodles, Dungeness Roast Crab\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> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-9:30pm\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-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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\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:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Thanh Long Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1615\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1571\">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/cp405iPod_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/thanhlong11.jpg\" alt=\"Salt and Pepper Calamari\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/thanhlong15.jpg\" alt=\"Roasted Whole Dungeness Crab\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/thanhlong16.jpg\" alt=\"Mango Salad with Bell Peppers, Seared Scallops, and Shrimp over Greens with Raspberry Vinaigrette\" hspace=\"3\">\u003cbr>\nSalt and Pepper Calamari; Roasted Whole Dungeness Crab; Mango Salad with Bell Peppers, Seared Scallops, and Shrimp over Greens with Raspberry Vinaigrette\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/rosana-soriano.jpg\" alt=\"Rosana Soriano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rosana\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Services Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Thanh Long Restaurant\u003cbr>\n\u003cstrong>Reviewed Thanh Long Restaurant:\u003c/strong> Friday, November 21, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThanh Long is my restaurant of choice for \u003cem>Check, Please!\u003c/em>, because it is the restaurant where I would like to be when I want to celebrate or when I need to entertain guest from out-of-town. I grew up eating at Thanh Long during the late seventies with my family, so I was really excited to bring along my sister (Rosaly), her husband (Ramon), and my husband (Garry), to experience Thanh Long with fresh “new” eyes.\n\u003cp>When I called Thanh Long on a Friday afternoon for reservations, I didn’t have a problem getting one for that same evening. Thanh Long has since expanded from a small hole-in-the-wall restaurant to a contemporary, two-story restaurant that can accommodate a fair amount of people. Finding street parking on a Friday night was not as easy. After driving around the residential neighborhood once, we found a spot about 1/2 a block away. However, if you’re not up to it, Thanh Long has valet parking for a fee.\u003c/p>\n\u003cp>When we arrived at the restaurant, we were greeted warmly by the hostess, who gave us a choice of a table on the first floor or on the second floor. Although, I usually prefer to be in the midst of everything, I wanted a quieter area tonight, so I chose to be upstairs. I was glad that the hostess gave me the option. As soon as we were seated, I noticed that jazz music was playing in the background — loud enough to be festive, but not so loud that you cannot hear your conversation. Our server appeared right away to take our orders for drinks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We also didn’t take long to order our dinner, because my family and I have a long-standing ritual of ordering the same thing. We started with the thinly sliced grilled beef satay on skewers, lightly spiced. The portion size is small (three small sticks per order), but resist the urge to order more of this, because you will want to try other appetizers and they will fill you up. For our second appetizer, we chose the crispy roll (comes with its own special dip), because it complemented the grilled beef and the mango salad. The mango salad at Thanh Long is one of my favorite salads. I love that it has shrimp and scallops (which are not overcooked), and bell peppers and diced mango over mixed greens with raspberry vinaigrette, which is slightly sour with a hint of sweetness.\u003c/p>\n\u003cp>Before our main course arrived, our small plates were replaced with cleans ones, our table was cleaned, and protective plastic bibs were placed around our necks. I happen to like being fussed over, and our server did not disappoint me. He was attentive (refilling our drinks without having to ask for it) and helpful (making appropriate recommendations without being intrusive). Finally, our roasted crab arrived with garlic noodles and a bowl of rice. The rice is not necessary if you are having the noodles (a little too many carbs), but I like to drizzle my rice with the crab’s embedded seasoning of garlic, black pepper, butter, and secret spices. This secret is not a joke for Thanh Long owners. They even built a separate cooking area for the crab, restricted to most people, but for a few members of the An family. One crab is enough for two people and, truly, this simple meal is very filling. You can use the small fork to eat your crab with, but inevitably, you will be using your fingers and lots of finger licking. I also like to dip my crabmeat in the special sauce for the crispy rolls, while my sister prefers to dip hers in vinegar. The server was very accommodating with our little preferences.\u003c/p>\n\u003cp>At the end of the meal, we were given steaming, hot towels (be careful, they are very hot) for wiping our hands — a very handy idea so that you don’t have to leave your table to clean up. For dessert, we ordered our usual fried banana with vanilla ice cream. We also tried something new, the chocolate lava cake with vanilla-bean gelato. Both desserts were good, but I will stick to my fried banana because it compl3mented the meal more. My sister also tried ordering an after-dinner drink without liquor. After the waiter told her that it would be basically like ordering a hot chocolate, my sister settled for coffee. We really appreciated our server’s helpful feedback.\u003c/p>\n\u003cp>Around 8:30 pm, we left Thanh Long happy and satisfied. By that time, the reception area (which is small to begin with) was full of people waiting to be seated. I recommend that if you dine with a group, plan to be there at the same time because Thanh Long will not seat you until all of your party has arrived. Nevertheless, even if you have to wait a little bit, it is certainly worth it. By the time we got to our car, we were already looking forward to our next visit to Thanh Long. So should you.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/david-lee.jpg\" alt=\"David Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Superior Court Judge\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Oliveto Café & Restaurant\u003cbr>\n\u003cstrong>Reviewed Thanh Long Restaurant:\u003c/strong> Wednesday, November 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n‘Tis a long drive on a rainy Wednesday evening from the East Bay to the outer Sunset in San Francisco. Thanh Long is one of a long list of good Vietnamese restaurants that seem to thrive in the Bay Area. The dragon motif, light airy room, good smells and punctual seating for our 7:30 reservation made for a good first impression. Because of the long drive, we arrived a bit early and lucked into street parking. Having arrived early allowed us to get a bottle of wine and check out the food being eaten, with general gusto, by the folks in the jam-packed front room.\n\u003cp>It’s a good thing that crab season is now open, ‘cuz there were more crabs being served than I have ever seen. We asked the maître d’ about the ways they prepare them and to identify each as they were delivered to the tables. Then we checked out how people reacted to them.\u003c/p>\n\u003cp>Roasted was our unanimous choice. A good one as it turned out. The kitchen’s skills are superb. The crisp dishes were crispy, and the ingredients seemed seasonal and fresh. Confession, my wife and I share a prejudice, hers more strongly held than mine. We are generally not pleased with sweetness in savory dishes. As I understand it, southern Vietnamese cooking uses lots of large crystallized cane sugar in much of their cuisine. Unfortunately, for us, Thanh Long must be a southern style restaurant.\u003c/p>\n\u003cp>The roasted crab, crispy soft-shell crab, and salt and pepper calamari were nothing short of excellent, as was the garlic rice. The rest of the dishes had a disappointingly sweet edge. The seasonal vegetable sauté was texturally perfectly cooked, but way too sweet. Our friends didn’t seem to find the sweetness off-putting, nor did the other diners. But for my wife and me, we were unimpressed because of that. That speaks to our taste and not to the skill of the chef and the authenticity of the cuisine. \u003cem>Should\u003c/em> we return, we would need to be more careful with our selections.\u003c/p>\n\u003cp>Our server took quite a while to show up, but was apologetic once he did. The place was packed and that undoubtedly was the reason. Apology accepted. He, while not Vietnamese (Thai), was well-versed on the food and most friendly, as it should be in a neighborhood place. The clientele was a San Francisco mix with a decidedly heavy number of Asians. I assume that most of them were Vietnamese. Families with children were in great number. Loudly convivial was the crowd, but the design of the rooms substantially muted the noise.\u003c/p>\n\u003cp>I confess that this is the most expensive Vietnamese restaurant I have ever been to. So bang for the buck is missing. ($37 for a crab!!!) That, plus the long drive, and the sugary dishes probably mean we won’t return, but one of our group is planning to, as she has a friend who lives in the “hood.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/nancy-bennett.jpg\" alt=\"Nancy Bennett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Director, SF Office of Gov. Schwarzenegger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mill Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> India Palace Restaurant\u003cbr>\n\u003cstrong>Reviewed Thanh Long Restaurant:\u003c/strong> Tuesday, November 11, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI called that day to make reservations and was greeted warmly on the phone. I entered the restaurant with a small group of friends, and we were seated right away. The tone of pleasant service continued through the dinner. We entered a bright space with a good size crowd for a weeknight. We were seated toward the back of the restaurant near the kitchen, there was a comfortable noise level, and we enjoyed our space.\n\u003cp>It was a chilly night out in the Sunset, and I was looking forward to a bowl of pho to warm me up. To my surprise they didn’t have it listed on the menu. As a frequent visitor to other Vietnamese restaurants, I have understood pho to be a staple of the Vietnamese menu. I did notice that they had other soups listed, so we decided to try a couple of them. The first soup, a vegetable blend, was too salty to enjoy. The second, a chicken noodle soup, was another disappointment consisting of chewy chicken and a weak broth. Even though the beginning of our meal was lackluster, we became enthused when we tried the Buddha Roll, which was filled with fresh ingredients and bursting with flavor. Then disappointment found us again by the next appetizer, a crab puff that was really more cream cheese than crab.\u003c/p>\n\u003cp>After our mediocre starters, we were ready to get to the meat of our meal, a shaken beef and a shrimp curry. There were only four pieces of small rubbery shrimp in our curry dish. Good thing, as no one wanted more. The shaken beef had nice flavor, but was tough. We wondered why anyone would return?\u003c/p>\n\u003cp>Just when we had given up hope, we finally found the reason to return…it’s for the crab. We ordered the roast crab and it was a hit! Cooked perfectly with mild notes of garlic and butter, it was love. As a side to the crab, we ordered the garlic noodles and the shrimp fried rice. Again, another miss with the garlic noodles. They were soaked in butter and did not compliment the crab. On the other hand we felt that the shrimp fried rice had a nice balance of flavors, and the shrimp was cooked perfectly. This rollercoaster of good and just-okay dishes became the theme of our dining experience. While other plates were carried away with leftovers we passed on, the crab was well picked over until every piece of meat was gone.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The restaurant is decorated in warm colors and is comfortable. The service is very friendly and knowledgeable. The crab is fantastic. If you are looking for crab and are in the neighborhood I would certainly recommend Thanh Long. Just skip the rest of the menu and order a beer to go with the crab.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n4101 Judah Street (at 46th Avenue)\r\nSan Francisco, CA 94122\r\n\u003cstrong>Phone:\u003c/strong> 415-665-1146\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.houseofan.com\">www.houseofan.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese/Fusion\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Thanh Long Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1615\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1571\">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/cp405iPod_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/thanhlong11.jpg\" alt=\"Salt and Pepper Calamari\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/thanhlong15.jpg\" alt=\"Roasted Whole Dungeness Crab\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/thanhlong16.jpg\" alt=\"Mango Salad with Bell Peppers, Seared Scallops, and Shrimp over Greens with Raspberry Vinaigrette\" hspace=\"3\">\u003cbr>\nSalt and Pepper Calamari; Roasted Whole Dungeness Crab; Mango Salad with Bell Peppers, Seared Scallops, and Shrimp over Greens with Raspberry Vinaigrette\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/rosana-soriano.jpg\" alt=\"Rosana Soriano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rosana\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Services Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Thanh Long Restaurant\u003cbr>\n\u003cstrong>Reviewed Thanh Long Restaurant:\u003c/strong> Friday, November 21, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThanh Long is my restaurant of choice for \u003cem>Check, Please!\u003c/em>, because it is the restaurant where I would like to be when I want to celebrate or when I need to entertain guest from out-of-town. I grew up eating at Thanh Long during the late seventies with my family, so I was really excited to bring along my sister (Rosaly), her husband (Ramon), and my husband (Garry), to experience Thanh Long with fresh “new” eyes.\n\u003cp>When I called Thanh Long on a Friday afternoon for reservations, I didn’t have a problem getting one for that same evening. Thanh Long has since expanded from a small hole-in-the-wall restaurant to a contemporary, two-story restaurant that can accommodate a fair amount of people. Finding street parking on a Friday night was not as easy. After driving around the residential neighborhood once, we found a spot about 1/2 a block away. However, if you’re not up to it, Thanh Long has valet parking for a fee.\u003c/p>\n\u003cp>When we arrived at the restaurant, we were greeted warmly by the hostess, who gave us a choice of a table on the first floor or on the second floor. Although, I usually prefer to be in the midst of everything, I wanted a quieter area tonight, so I chose to be upstairs. I was glad that the hostess gave me the option. As soon as we were seated, I noticed that jazz music was playing in the background — loud enough to be festive, but not so loud that you cannot hear your conversation. Our server appeared right away to take our orders for drinks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We also didn’t take long to order our dinner, because my family and I have a long-standing ritual of ordering the same thing. We started with the thinly sliced grilled beef satay on skewers, lightly spiced. The portion size is small (three small sticks per order), but resist the urge to order more of this, because you will want to try other appetizers and they will fill you up. For our second appetizer, we chose the crispy roll (comes with its own special dip), because it complemented the grilled beef and the mango salad. The mango salad at Thanh Long is one of my favorite salads. I love that it has shrimp and scallops (which are not overcooked), and bell peppers and diced mango over mixed greens with raspberry vinaigrette, which is slightly sour with a hint of sweetness.\u003c/p>\n\u003cp>Before our main course arrived, our small plates were replaced with cleans ones, our table was cleaned, and protective plastic bibs were placed around our necks. I happen to like being fussed over, and our server did not disappoint me. He was attentive (refilling our drinks without having to ask for it) and helpful (making appropriate recommendations without being intrusive). Finally, our roasted crab arrived with garlic noodles and a bowl of rice. The rice is not necessary if you are having the noodles (a little too many carbs), but I like to drizzle my rice with the crab’s embedded seasoning of garlic, black pepper, butter, and secret spices. This secret is not a joke for Thanh Long owners. They even built a separate cooking area for the crab, restricted to most people, but for a few members of the An family. One crab is enough for two people and, truly, this simple meal is very filling. You can use the small fork to eat your crab with, but inevitably, you will be using your fingers and lots of finger licking. I also like to dip my crabmeat in the special sauce for the crispy rolls, while my sister prefers to dip hers in vinegar. The server was very accommodating with our little preferences.\u003c/p>\n\u003cp>At the end of the meal, we were given steaming, hot towels (be careful, they are very hot) for wiping our hands — a very handy idea so that you don’t have to leave your table to clean up. For dessert, we ordered our usual fried banana with vanilla ice cream. We also tried something new, the chocolate lava cake with vanilla-bean gelato. Both desserts were good, but I will stick to my fried banana because it compl3mented the meal more. My sister also tried ordering an after-dinner drink without liquor. After the waiter told her that it would be basically like ordering a hot chocolate, my sister settled for coffee. We really appreciated our server’s helpful feedback.\u003c/p>\n\u003cp>Around 8:30 pm, we left Thanh Long happy and satisfied. By that time, the reception area (which is small to begin with) was full of people waiting to be seated. I recommend that if you dine with a group, plan to be there at the same time because Thanh Long will not seat you until all of your party has arrived. Nevertheless, even if you have to wait a little bit, it is certainly worth it. By the time we got to our car, we were already looking forward to our next visit to Thanh Long. So should you.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/david-lee.jpg\" alt=\"David Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Superior Court Judge\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Oliveto Café & Restaurant\u003cbr>\n\u003cstrong>Reviewed Thanh Long Restaurant:\u003c/strong> Wednesday, November 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n‘Tis a long drive on a rainy Wednesday evening from the East Bay to the outer Sunset in San Francisco. Thanh Long is one of a long list of good Vietnamese restaurants that seem to thrive in the Bay Area. The dragon motif, light airy room, good smells and punctual seating for our 7:30 reservation made for a good first impression. Because of the long drive, we arrived a bit early and lucked into street parking. Having arrived early allowed us to get a bottle of wine and check out the food being eaten, with general gusto, by the folks in the jam-packed front room.\n\u003cp>It’s a good thing that crab season is now open, ‘cuz there were more crabs being served than I have ever seen. We asked the maître d’ about the ways they prepare them and to identify each as they were delivered to the tables. Then we checked out how people reacted to them.\u003c/p>\n\u003cp>Roasted was our unanimous choice. A good one as it turned out. The kitchen’s skills are superb. The crisp dishes were crispy, and the ingredients seemed seasonal and fresh. Confession, my wife and I share a prejudice, hers more strongly held than mine. We are generally not pleased with sweetness in savory dishes. As I understand it, southern Vietnamese cooking uses lots of large crystallized cane sugar in much of their cuisine. Unfortunately, for us, Thanh Long must be a southern style restaurant.\u003c/p>\n\u003cp>The roasted crab, crispy soft-shell crab, and salt and pepper calamari were nothing short of excellent, as was the garlic rice. The rest of the dishes had a disappointingly sweet edge. The seasonal vegetable sauté was texturally perfectly cooked, but way too sweet. Our friends didn’t seem to find the sweetness off-putting, nor did the other diners. But for my wife and me, we were unimpressed because of that. That speaks to our taste and not to the skill of the chef and the authenticity of the cuisine. \u003cem>Should\u003c/em> we return, we would need to be more careful with our selections.\u003c/p>\n\u003cp>Our server took quite a while to show up, but was apologetic once he did. The place was packed and that undoubtedly was the reason. Apology accepted. He, while not Vietnamese (Thai), was well-versed on the food and most friendly, as it should be in a neighborhood place. The clientele was a San Francisco mix with a decidedly heavy number of Asians. I assume that most of them were Vietnamese. Families with children were in great number. Loudly convivial was the crowd, but the design of the rooms substantially muted the noise.\u003c/p>\n\u003cp>I confess that this is the most expensive Vietnamese restaurant I have ever been to. So bang for the buck is missing. ($37 for a crab!!!) That, plus the long drive, and the sugary dishes probably mean we won’t return, but one of our group is planning to, as she has a friend who lives in the “hood.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/nancy-bennett.jpg\" alt=\"Nancy Bennett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Director, SF Office of Gov. Schwarzenegger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mill Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> India Palace Restaurant\u003cbr>\n\u003cstrong>Reviewed Thanh Long Restaurant:\u003c/strong> Tuesday, November 11, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI called that day to make reservations and was greeted warmly on the phone. I entered the restaurant with a small group of friends, and we were seated right away. The tone of pleasant service continued through the dinner. We entered a bright space with a good size crowd for a weeknight. We were seated toward the back of the restaurant near the kitchen, there was a comfortable noise level, and we enjoyed our space.\n\u003cp>It was a chilly night out in the Sunset, and I was looking forward to a bowl of pho to warm me up. To my surprise they didn’t have it listed on the menu. As a frequent visitor to other Vietnamese restaurants, I have understood pho to be a staple of the Vietnamese menu. I did notice that they had other soups listed, so we decided to try a couple of them. The first soup, a vegetable blend, was too salty to enjoy. The second, a chicken noodle soup, was another disappointment consisting of chewy chicken and a weak broth. Even though the beginning of our meal was lackluster, we became enthused when we tried the Buddha Roll, which was filled with fresh ingredients and bursting with flavor. Then disappointment found us again by the next appetizer, a crab puff that was really more cream cheese than crab.\u003c/p>\n\u003cp>After our mediocre starters, we were ready to get to the meat of our meal, a shaken beef and a shrimp curry. There were only four pieces of small rubbery shrimp in our curry dish. Good thing, as no one wanted more. The shaken beef had nice flavor, but was tough. We wondered why anyone would return?\u003c/p>\n\u003cp>Just when we had given up hope, we finally found the reason to return…it’s for the crab. We ordered the roast crab and it was a hit! Cooked perfectly with mild notes of garlic and butter, it was love. As a side to the crab, we ordered the garlic noodles and the shrimp fried rice. Again, another miss with the garlic noodles. They were soaked in butter and did not compliment the crab. On the other hand we felt that the shrimp fried rice had a nice balance of flavors, and the shrimp was cooked perfectly. This rollercoaster of good and just-okay dishes became the theme of our dining experience. While other plates were carried away with leftovers we passed on, the crab was well picked over until every piece of meat was gone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The restaurant is decorated in warm colors and is comfortable. The service is very friendly and knowledgeable. The crab is fantastic. If you are looking for crab and are in the neighborhood I would certainly recommend Thanh Long. Just skip the rest of the menu and order a beer to go with the crab.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Oliveto Café & Restaurant [CLOSED]:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1586\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1571\">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/cp405iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto1.jpg\" alt=\"Oliveto Cafe and Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto8.jpg\" alt=\"Oliveto Cafe and Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto3.jpg\" alt=\"Oliveto Cafe and Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto9.jpg\" alt=\"Oliveto Cafe and Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto2.jpg\" alt=\"Oliveto Cafe and Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto10.jpg\" alt=\"Oliveto Cafe and Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>[googlemaps https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=oliveto+oakland&sll=37.0625,-95.677068&sspn=44.744674,62.490234&ie=UTF8&cid=12698440815619360273&ll=37.887048,-122.23526&spn=0.094835,0.145912&z=12&iwloc=A&output=embed&w=425&h=350]\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=oliveto+oakland&sll=37.0625,-95.677068&sspn=44.744674,62.490234&ie=UTF8&cid=12698440815619360273&ll=37.887048,-122.23526&spn=0.094835,0.145912&z=12&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n5655 College Avenue (at Miles Avenue)\u003cbr>\nOakland, CA 94618\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-547-5356\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@oliveto.com\">info@oliveto.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oliveto.com\">www.oliveto.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Bob and Maggie Klein\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Paul Canales\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Jenny Raven\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Almond Wood-Roasted Meats, Extensive Housemade Pastas\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> $18.00\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:00 (lunch); 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00 (lunch); 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00 (lunch); 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00 (lunch); 5:30pm-9:00pm (dinner) (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00 (lunch); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Cafe Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 7:00am-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 8:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast (café), lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes (café)\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 (café); $35-$60 (restaurant)\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes (café)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Oliveto Café & Restaurant [CLOSED]:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1586\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1571\">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/cp405iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto1.jpg\" alt=\"Oliveto Cafe and Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto8.jpg\" alt=\"Oliveto Cafe and Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto3.jpg\" alt=\"Oliveto Cafe and Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto9.jpg\" alt=\"Oliveto Cafe and Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto2.jpg\" alt=\"Oliveto Cafe and Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto10.jpg\" alt=\"Oliveto Cafe and Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=oliveto+oakland&sll=37.0625,-95.677068&sspn=44.744674,62.490234&ie=UTF8&cid=12698440815619360273&ll=37.887048,-122.23526&spn=0.094835,0.145912&z=12&iwloc=A&output=embed&w=425&h=350'\n title='https://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=oliveto+oakland&sll=37.0625,-95.677068&sspn=44.744674,62.490234&ie=UTF8&cid=12698440815619360273&ll=37.887048,-122.23526&spn=0.094835,0.145912&z=12&iwloc=A&output=embed&w=425&h=350'\n width='425'\n height='350'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=oliveto+oakland&sll=37.0625,-95.677068&sspn=44.744674,62.490234&ie=UTF8&cid=12698440815619360273&ll=37.887048,-122.23526&spn=0.094835,0.145912&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>\n5655 College Avenue (at Miles Avenue)\u003cbr>\nOakland, CA 94618\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-547-5356\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@oliveto.com\">info@oliveto.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oliveto.com\">www.oliveto.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Bob and Maggie Klein\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Paul Canales\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Jenny Raven\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Almond Wood-Roasted Meats, Extensive Housemade Pastas\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> $18.00\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:00 (lunch); 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00 (lunch); 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00 (lunch); 5:30pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00 (lunch); 5:30pm-9:00pm (dinner) (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00 (lunch); 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Cafe Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 7:00am-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 8:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast (café), lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes (café)\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 (café); $35-$60 (restaurant)\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes (café)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Oliveto Café & Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1610\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1571\">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/cp405iPod_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/oliveto15.jpg\" alt=\"Linguine with Clams\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto19.jpg\" alt=\"Pork Scaloppine\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto23.jpg\" alt=\"Chocolate Cake\" hspace=\"3\">\u003cbr>\nLinguine with Clams, Pork Scaloppine, Chocolate Cake\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/david-lee.jpg\" alt=\"David Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Superior Court Judge\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Oliveto Café & Restaurant\u003cbr>\n\u003cstrong>Reviewed Oliveto Café & Restaurant:\u003c/strong> Friday, November 21, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTwo reasons why restaurants stay in business for 20-plus years is they are cheap (McDonalds) or (in the disjunctive) very good. Bob and Maggie Klein opened Oliveto over 20 years ago, and it is very good. I am chauvinistic about Oliveto. My wife and I live 1 1/2 blocks away and dine there frequently at both its restaurant and downstairs café. This evening we were there, with four friends, for the annual special white truffle dinner. The place is pretty without being fussy. Beautiful flower arrangements and subdued lighting in an upstairs room overlooking College Avenue in Oakland make it an attractive place to dine, but like at so many such restaurants, as the evening goes on and the wine breaks down inhibitions, the noise level can get pretty high.\n\u003cp>Oliveto has a good staff, many of whom have been working there for years. It is always pleasant to have the owner, chef, maître d’, wine steward, and server recognize you. However, even if they don’t, you will receive a warm welcome.\u003c/p>\n\u003cp>The price of this meal was high, but it is a once-a-year extravagance, so no holds barred. We paid $287 for our 41-gram truffle and enjoyed every crumb. This event runs for four days and features truffles selected by the owners in Italy and brought back for the event. (I have volunteered to go with them to help carry the booty back, but so far they haven’t taken me up on the offer). So the meal was expensive, more so than the regular fare. The downstairs café is even less expensive with a more limited menu but is just as good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As is always the case at Oliveto, the menu is extensive, genuinely Italian, and solid on traditional dishes cooked properly. Paul Canales, the executive chef, is into serving sustainably-raised raw materials, both meats and vegetables. Imagine this; another annual special dinner is their tomato night. The beauty of this restaurant is that the food is not made up of ego-trip inventions, rather it is beautifully traditional. I guess that satisfies ego enough.\u003c/p>\n\u003cp>Even with the packed house, Chef Canales accommodated my wife’s request for a non-menu pasta dish. Our server, like his colleagues, was very attentive without being intrusive. He anticipated our needs fully.\u003c/p>\n\u003cp>Our party was made up of six hearty, but not gluttonous, eaters. We, with one exception, did not select from the traditional main plate menu, but rather feasted on multiple dishes from the antipasti, salad, soup, and pasta menu items. That way we got to try a good selection of the offerings and share with one another. The truffle was used with reckless abandon on virtually every item.\u003c/p>\n\u003cp>Oliveto is one of those high-end restaurants, which should be on everyone’s short list. We have met San Franciscans who BART over from the City to dine there. (It is literally across from the Rockridge BART station.)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/nancy-bennett.jpg\" alt=\"Nancy Bennett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Director, SF Office of Gov. Schwarzenegger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mill Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> India Palace Restaurant\u003cbr>\n\u003cstrong>Reviewed Oliveto Café & Restaurant:\u003c/strong> Sunday, November 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt was a date night! My husband and I looked forward to a romantic evening filled with good food, and quiet time after a busy weekend with our toddler son. Oliveto was the location where these goals were to be accomplished…\n\u003cp>We parked easily in the BART parking lot across the street from the restaurant. Since we live in Marin BART was not an option for us, but it would certainly be a wonderful way to arrive to the restaurant coming from the City. We walked in to find a large crowd and another couple hoping to be seated. The wait was too long for both groups, and so they left. We were seated promptly as we had reservations. We were escorted upstairs by a friendly hostess and seated in the middle of the restaurant in an awkward location that was about six inches from the next table over. The restaurant was packed. Still, it was decorated with lovely candlelight, beautiful flower arrangements, and it had a nice noise level. We were happy enough. We started to get antsy, as it had been over ten minutes before a waitress came by to welcome us and take our drink order. When she did arrive, she brought over some yummy olives, and we were pleased to give her our order for a glass of Pinot Noir.\u003c/p>\n\u003cp>My husband has lived in Italy and knows the Italian language fairly well, good thing as much of the menu was in Italian. We both had a hard time dissecting what was offered that evening, as the descriptions were very unclear. I had to ask our waitress for advice, as I had no idea where to start. It was clear she was very familiar with the menu, and so I felt educated and was able to make my decisions. We started with the antipasto plate. It had fresh broccoli and a delightful fava bean spread, again served with the yummy olives. While we finished our appetizer, the pasta dish we ordered showed up. The in-house made fusilli pasta with manila clams was light and fresh. The sauce they served was cleaned up with the sourdough served on the table. We loved it.\u003c/p>\n\u003cp>I ordered the sea bass, and while my husband wanted to order the lamb, they ran out of it, so he ended up with the pork scaloppine. We both enjoyed our entrees. We had gotten comfortable at our awkward table, as the couple next to us had left, and we were able to focus on each other, free of distraction. I had never tried pork scaloppine and so I had some, it was very tender and had a rich flavor. The sea bass was light and served in a sauce filled with julienned veggies that gave a crisp feeling to the tender and flaky fish.\u003c/p>\n\u003cp>Even though were both satisfied by our meals, we felt compelled to split a piece of chocolate cake. It was very rich and smooth and ended our experience at Oliveto nicely. We both enjoyed our dinner, but had somewhat of a buzz-kill once the check came. For $150 (without tip), we thought it was a bit overpriced. While we enjoyed the dinner and felt we got a romantic experience, we felt it lacked value or a reason to have such inflated prices. I think next time I am in the area I would try the café downstairs and would hope that I would get a better bang for my buck.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/rosana-soriano.jpg\" alt=\"Rosana Soriano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rosana\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Services Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Thanh Long Restaurant\u003cbr>\n\u003cstrong>Reviewed Oliveto Café & Restaurant:\u003c/strong> Monday, November 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI invited my two adventurous friends (Wanda and Tangerine) to Oliveto for my first restaurant review. It turned out that Oliveto was fully booked on the days that I wanted, so we had to settle for their first available reservation, which was on a Monday night at 7:45 pm. It was a little inconvenient, but my friends were supportive and made themselves available for that night.\n\u003cp>Given that it was a Monday night, and we were anticipating heavy traffic on the Bay Bridge, we left earlier than usual. I was pleasantly surprised that the commute was not bad and that finding the restaurant was not difficult. On the other hand, parking on the street was a challenge, but we did have the option of free parking at the BART station across the street from the restaurant. Unfortunately, navigating to get there was another challenge because of several one-way streets surrounding the restaurant. After making three trips around the block, I got lucky and found street parking that was closer to the restaurant. What a relief!\u003c/p>\n\u003cp>When we arrived at Oliveto, I was ready for a little tender loving care, but got none. The hostess who greeted us had a tight smile and ushered us to a small and crowded waiting area that was part of the Oliveto café downstairs. Since the hostess was not helpful in directing us where should wait, we ended up hovering around tables occupied by people eating their dinner. We did check out what they had ordered, but it was a little uncomfortable for us and probably for them, too. When our table was ready (around the time of our reservation), we went upstairs — past a beautiful cascading staircase.\u003c/p>\n\u003cp>The ambiance in the dining area was casually elegant, and there was a very large flower arrangement in the center of the room that was very attractive. Lighting was subdued, and the noise level was high. I was pleased that our table was by the window, overlooking the bustling foot traffic below (I am a big people-gazer). As soon as we sat down, we were served right away with a small plate of three different kinds of olives and a basket of bread. I loved the olives (pits and all), and the bread was soft with a crispy crust. After a while, I noticed that the room got a little quieter. Either, I got used to the noise level, or the people settled into their food.\u003c/p>\n\u003cp>I was impressed that the menu appeared to be prepared daily (even though it was not easy to figure out some of the dishes described in Italian). Our appetizer was Affetati misti or a plate of salami, served with slices of toasted “lardo” (literally means “lard,” which sounds unappetizing but it was delicious). Later, we decided to order the rest of the meal as “family style,” so that we could sample more dishes. We shared an Oliveto bresaola salad with hazelnuts and persimmon that gave the salad a rich mixture of color, texture and flavor. Our first main course was the spaghetti with Monterey Bay squid with breadcrumbs and just the right amount of hot spices. It was a relief that the squid was not fishy or rubbery. Our next entrée was the grilled sea bass with vegetables and cabbage garnishing. I liked it, but I enjoyed the Farm hen even more because of its lentil sauce. It was reminiscent of a good old fashioned gravy — comfortably familiar, yet sophisticated. I also liked the contrasting, sharp taste of the capers. To compliment our main courses, we ordered a side of polenta. It turned out to be less creamy than usual, which I actually prefer.\u003c/p>\n\u003cp>For dessert, we decided to order the bittersweet chocolate cake, mainly because it was in English. By the end of our meal, we were too tired to try to figure out what else was on the dessert menu. It would have been helpful if our server had been forthcoming with the translations or explanations of unfamiliar dishes. Having to keep asking for them became tedious.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, we enjoyed our dinner. The Oliveto Restaurant is a great place for big groups and engaging conversations — not so much for quiet, romantic dinners. If you decide to eat at Oliveto, be sure to ask for a table by the window, because you’ll enjoy it as we did. The service was fast and efficient, but it lacked warmth. Price was reasonable, especially with what we had.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n5655 College Avenue (at Miles Avenue)\r\nOakland, CA 94618\r\n\u003cstrong>Phone:\u003c/strong> 510-547-5356\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oliveto.com\">www.oliveto.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Oliveto Café & Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1610\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1571\">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/cp405iPod_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/oliveto15.jpg\" alt=\"Linguine with Clams\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto19.jpg\" alt=\"Pork Scaloppine\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/oliveto23.jpg\" alt=\"Chocolate Cake\" hspace=\"3\">\u003cbr>\nLinguine with Clams, Pork Scaloppine, Chocolate Cake\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/david-lee.jpg\" alt=\"David Lee\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Superior Court Judge\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Oliveto Café & Restaurant\u003cbr>\n\u003cstrong>Reviewed Oliveto Café & Restaurant:\u003c/strong> Friday, November 21, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTwo reasons why restaurants stay in business for 20-plus years is they are cheap (McDonalds) or (in the disjunctive) very good. Bob and Maggie Klein opened Oliveto over 20 years ago, and it is very good. I am chauvinistic about Oliveto. My wife and I live 1 1/2 blocks away and dine there frequently at both its restaurant and downstairs café. This evening we were there, with four friends, for the annual special white truffle dinner. The place is pretty without being fussy. Beautiful flower arrangements and subdued lighting in an upstairs room overlooking College Avenue in Oakland make it an attractive place to dine, but like at so many such restaurants, as the evening goes on and the wine breaks down inhibitions, the noise level can get pretty high.\n\u003cp>Oliveto has a good staff, many of whom have been working there for years. It is always pleasant to have the owner, chef, maître d’, wine steward, and server recognize you. However, even if they don’t, you will receive a warm welcome.\u003c/p>\n\u003cp>The price of this meal was high, but it is a once-a-year extravagance, so no holds barred. We paid $287 for our 41-gram truffle and enjoyed every crumb. This event runs for four days and features truffles selected by the owners in Italy and brought back for the event. (I have volunteered to go with them to help carry the booty back, but so far they haven’t taken me up on the offer). So the meal was expensive, more so than the regular fare. The downstairs café is even less expensive with a more limited menu but is just as good.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As is always the case at Oliveto, the menu is extensive, genuinely Italian, and solid on traditional dishes cooked properly. Paul Canales, the executive chef, is into serving sustainably-raised raw materials, both meats and vegetables. Imagine this; another annual special dinner is their tomato night. The beauty of this restaurant is that the food is not made up of ego-trip inventions, rather it is beautifully traditional. I guess that satisfies ego enough.\u003c/p>\n\u003cp>Even with the packed house, Chef Canales accommodated my wife’s request for a non-menu pasta dish. Our server, like his colleagues, was very attentive without being intrusive. He anticipated our needs fully.\u003c/p>\n\u003cp>Our party was made up of six hearty, but not gluttonous, eaters. We, with one exception, did not select from the traditional main plate menu, but rather feasted on multiple dishes from the antipasti, salad, soup, and pasta menu items. That way we got to try a good selection of the offerings and share with one another. The truffle was used with reckless abandon on virtually every item.\u003c/p>\n\u003cp>Oliveto is one of those high-end restaurants, which should be on everyone’s short list. We have met San Franciscans who BART over from the City to dine there. (It is literally across from the Rockridge BART station.)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/nancy-bennett.jpg\" alt=\"Nancy Bennett\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nancy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Director, SF Office of Gov. Schwarzenegger\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mill Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> India Palace Restaurant\u003cbr>\n\u003cstrong>Reviewed Oliveto Café & Restaurant:\u003c/strong> Sunday, November 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt was a date night! My husband and I looked forward to a romantic evening filled with good food, and quiet time after a busy weekend with our toddler son. Oliveto was the location where these goals were to be accomplished…\n\u003cp>We parked easily in the BART parking lot across the street from the restaurant. Since we live in Marin BART was not an option for us, but it would certainly be a wonderful way to arrive to the restaurant coming from the City. We walked in to find a large crowd and another couple hoping to be seated. The wait was too long for both groups, and so they left. We were seated promptly as we had reservations. We were escorted upstairs by a friendly hostess and seated in the middle of the restaurant in an awkward location that was about six inches from the next table over. The restaurant was packed. Still, it was decorated with lovely candlelight, beautiful flower arrangements, and it had a nice noise level. We were happy enough. We started to get antsy, as it had been over ten minutes before a waitress came by to welcome us and take our drink order. When she did arrive, she brought over some yummy olives, and we were pleased to give her our order for a glass of Pinot Noir.\u003c/p>\n\u003cp>My husband has lived in Italy and knows the Italian language fairly well, good thing as much of the menu was in Italian. We both had a hard time dissecting what was offered that evening, as the descriptions were very unclear. I had to ask our waitress for advice, as I had no idea where to start. It was clear she was very familiar with the menu, and so I felt educated and was able to make my decisions. We started with the antipasto plate. It had fresh broccoli and a delightful fava bean spread, again served with the yummy olives. While we finished our appetizer, the pasta dish we ordered showed up. The in-house made fusilli pasta with manila clams was light and fresh. The sauce they served was cleaned up with the sourdough served on the table. We loved it.\u003c/p>\n\u003cp>I ordered the sea bass, and while my husband wanted to order the lamb, they ran out of it, so he ended up with the pork scaloppine. We both enjoyed our entrees. We had gotten comfortable at our awkward table, as the couple next to us had left, and we were able to focus on each other, free of distraction. I had never tried pork scaloppine and so I had some, it was very tender and had a rich flavor. The sea bass was light and served in a sauce filled with julienned veggies that gave a crisp feeling to the tender and flaky fish.\u003c/p>\n\u003cp>Even though were both satisfied by our meals, we felt compelled to split a piece of chocolate cake. It was very rich and smooth and ended our experience at Oliveto nicely. We both enjoyed our dinner, but had somewhat of a buzz-kill once the check came. For $150 (without tip), we thought it was a bit overpriced. While we enjoyed the dinner and felt we got a romantic experience, we felt it lacked value or a reason to have such inflated prices. I think next time I am in the area I would try the café downstairs and would hope that I would get a better bang for my buck.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/rosana-soriano.jpg\" alt=\"Rosana Soriano\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rosana\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Services Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Thanh Long Restaurant\u003cbr>\n\u003cstrong>Reviewed Oliveto Café & Restaurant:\u003c/strong> Monday, November 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI invited my two adventurous friends (Wanda and Tangerine) to Oliveto for my first restaurant review. It turned out that Oliveto was fully booked on the days that I wanted, so we had to settle for their first available reservation, which was on a Monday night at 7:45 pm. It was a little inconvenient, but my friends were supportive and made themselves available for that night.\n\u003cp>Given that it was a Monday night, and we were anticipating heavy traffic on the Bay Bridge, we left earlier than usual. I was pleasantly surprised that the commute was not bad and that finding the restaurant was not difficult. On the other hand, parking on the street was a challenge, but we did have the option of free parking at the BART station across the street from the restaurant. Unfortunately, navigating to get there was another challenge because of several one-way streets surrounding the restaurant. After making three trips around the block, I got lucky and found street parking that was closer to the restaurant. What a relief!\u003c/p>\n\u003cp>When we arrived at Oliveto, I was ready for a little tender loving care, but got none. The hostess who greeted us had a tight smile and ushered us to a small and crowded waiting area that was part of the Oliveto café downstairs. Since the hostess was not helpful in directing us where should wait, we ended up hovering around tables occupied by people eating their dinner. We did check out what they had ordered, but it was a little uncomfortable for us and probably for them, too. When our table was ready (around the time of our reservation), we went upstairs — past a beautiful cascading staircase.\u003c/p>\n\u003cp>The ambiance in the dining area was casually elegant, and there was a very large flower arrangement in the center of the room that was very attractive. Lighting was subdued, and the noise level was high. I was pleased that our table was by the window, overlooking the bustling foot traffic below (I am a big people-gazer). As soon as we sat down, we were served right away with a small plate of three different kinds of olives and a basket of bread. I loved the olives (pits and all), and the bread was soft with a crispy crust. After a while, I noticed that the room got a little quieter. Either, I got used to the noise level, or the people settled into their food.\u003c/p>\n\u003cp>I was impressed that the menu appeared to be prepared daily (even though it was not easy to figure out some of the dishes described in Italian). Our appetizer was Affetati misti or a plate of salami, served with slices of toasted “lardo” (literally means “lard,” which sounds unappetizing but it was delicious). Later, we decided to order the rest of the meal as “family style,” so that we could sample more dishes. We shared an Oliveto bresaola salad with hazelnuts and persimmon that gave the salad a rich mixture of color, texture and flavor. Our first main course was the spaghetti with Monterey Bay squid with breadcrumbs and just the right amount of hot spices. It was a relief that the squid was not fishy or rubbery. Our next entrée was the grilled sea bass with vegetables and cabbage garnishing. I liked it, but I enjoyed the Farm hen even more because of its lentil sauce. It was reminiscent of a good old fashioned gravy — comfortably familiar, yet sophisticated. I also liked the contrasting, sharp taste of the capers. To compliment our main courses, we ordered a side of polenta. It turned out to be less creamy than usual, which I actually prefer.\u003c/p>\n\u003cp>For dessert, we decided to order the bittersweet chocolate cake, mainly because it was in English. By the end of our meal, we were too tired to try to figure out what else was on the dessert menu. It would have been helpful if our server had been forthcoming with the translations or explanations of unfamiliar dishes. Having to keep asking for them became tedious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, we enjoyed our dinner. The Oliveto Restaurant is a great place for big groups and engaging conversations — not so much for quiet, romantic dinners. If you decide to eat at Oliveto, be sure to ask for a table by the window, because you’ll enjoy it as we did. The service was fast and efficient, but it lacked warmth. Price was reasonable, especially with what we had.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s fourth season episode 4 (#404) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Borobudur Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1499\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1461\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Alegrias Spanish Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1493\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1469\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Poggio\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1503\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1474\">reviews\u003c/a> |\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=344bXW7uxyQ\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/cp404iPod_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 take you from California to Australia with ease. \u003cstrong>\u003ca href=\"http://www.kqedwineclub.org/\">Join the club!\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2005 Donati Family Vineyard Chardonnay, Monterey, California\u003c/strong>\u003cbr>\nThis richly-styled Chardonnay with toasty oak notes doesn’t sacrifice freshness for full-bodied flair. Partner with lobster, scallops, creamy cheeses, and roast chicken.\u003c/p>\n\u003cp>\u003cstrong>2005 Henschke “Henry’s Seven” Barossa, Australia\u003c/strong>\u003cbr>\nThis is a terrific wine that showcases one of the best producers Down Under. Henschke is famous for crafting world-class Shiraz and this easy drinker is a blend of Shiraz, Grenache, and a dash of the white grape, Viognier. A fruit-bomb red that sports sass, it has enough complexity to put a smile on any wine lover’s face.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Special Wine\u003c/strong>\u003cbr>\n\u003cstrong>2004 Baldacci Family Vineyards, Stags Leap District, Napa Valley, California\u003c/strong>\u003cbr>\nFrom a family-owned operation in Napa comes a balanced, juicy wine with dark berry fruit flavors that offers compelling complexity.\u003c/p>\n\n",
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"excerpt": "Check, Please! Bay Area's fourth season episode 4 (#404) profiles and reviews these three Bay Area restaurants:\r\n1) \u003cstrong>Borobudur Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1499\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1461\">reviews\u003c/a> |\r\n2) \u003cstrong>Alegrias Spanish Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1493\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1469\">reviews\u003c/a> |\r\n3) \u003cstrong>Poggio\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1503\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1474\">reviews\u003c/a> |",
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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/cp404iPod_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 take you from California to Australia with ease. \u003cstrong>\u003ca href=\"http://www.kqedwineclub.org/\">Join the club!\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2005 Donati Family Vineyard Chardonnay, Monterey, California\u003c/strong>\u003cbr>\nThis richly-styled Chardonnay with toasty oak notes doesn’t sacrifice freshness for full-bodied flair. Partner with lobster, scallops, creamy cheeses, and roast chicken.\u003c/p>\n\u003cp>\u003cstrong>2005 Henschke “Henry’s Seven” Barossa, Australia\u003c/strong>\u003cbr>\nThis is a terrific wine that showcases one of the best producers Down Under. Henschke is famous for crafting world-class Shiraz and this easy drinker is a blend of Shiraz, Grenache, and a dash of the white grape, Viognier. A fruit-bomb red that sports sass, it has enough complexity to put a smile on any wine lover’s face.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Special Wine\u003c/strong>\u003cbr>\n\u003cstrong>2004 Baldacci Family Vineyards, Stags Leap District, Napa Valley, California\u003c/strong>\u003cbr>\nFrom a family-owned operation in Napa comes a balanced, juicy wine with dark berry fruit flavors that offers compelling complexity.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Borobudur Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1461\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1457\">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/cp404iPod_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/borobudur1.jpg\" alt=\"Borobudur Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/borobudur2.jpg\" alt=\"Borobudur Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/borobudur4.jpg\" alt=\"Borobudur Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/borobudur9.jpg\" alt=\"Borobudur Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/borobudur8.jpg\" alt=\"Borobudur Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/borobudur7.jpg\" alt=\"Borobudur 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=borobudur+restaurant+san+francisco&sll=37.800102,-122.434838&sspn=0.058799,0.064116&ie=UTF8&cid=12619418867705476755&ll=37.798255,-122.409496&spn=0.023737,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=borobudur+restaurant+san+francisco&sll=37.800102,-122.434838&sspn=0.058799,0.064116&ie=UTF8&cid=12619418867705476755&ll=37.798255,-122.409496&spn=0.023737,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n700 Post Street (at Jones Street)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-775-1512\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.borobudursf.com\">www.borobudursf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Soe Bin Ang and Yunia Gouw\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Yunita Gouw\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Indonesian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Rijsttafel (complete rice table dinner)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 5\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 1:00pm-10:00pm\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/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\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> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n700 Post Street (at Jones Street)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-775-1512\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.borobudursf.com\">www.borobudursf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Soe Bin Ang and Yunia Gouw\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Yunita Gouw\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Indonesian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Rijsttafel (complete rice table dinner)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 5\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 1:00pm-10:00pm\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/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\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> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
"link": "/radio/program/code-switch-life-kit",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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