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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>\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>\u003c/p>\u003c/div>",
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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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"content": "\u003cp>\u003cstrong>Borobudur Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1499\">restaurant info\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/borobudur13.jpg\" alt=\"Rijsttafel\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/borobudur14.jpg\" alt=\"Soto Ayam\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/borobudur19.jpg\" alt=\"Shaved Ice with Coconut Milk and Jackfruit\" hspace=\"3\">\u003cbr>\nRijsttafel (Rice Table and Small Dishes), Soto Ayam (Lemongrass Soup with Chicken), Shaved Ice with Coconut Milk and Jackfruit\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/july-hartono.jpg\" alt=\"July Hartono\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> July\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> S.A.P. Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Borobudur Restaurant\u003cbr>\n\u003cstrong>Reviewed Borobudur Restaurant:\u003c/strong> Thursday, December 4, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n My boyfriend and I arrived at the restaurant at 7 pm after circling the block for about five minutes to find parking. The restaurant was decked out in Christmas decorations and it looked even better than the usual. As it was quite early for dinner, we got seated right away at the booth at the end of the restaurant, even though we did not have a reservation. Soon though, the restaurant filled up and by about 8 pm, there were people waiting to be seated.\n\u003cp>As soon as we are seated, we had our water. They were very attentive at first because their restaurant was still rather empty. However, as it started to fill up, I had to flag them to put in our order. The food came quite quickly, though, and the waitress, who recognized me, brought a jar of sambal terasi (chili with shrimp paste) for me. This restaurant makes their sambal terasi in-house, and the sambal terasi is complimentary, but you have to request it.\u003c/p>\n\u003cp>We ordered two appetizers, and they could have been our main meal. The portions were good-sized, and Indonesian food is usually eaten family-style and it would have been better to go with a group because then you can order a variety of dishes and get to eat everything without having lots of leftovers. The vegetable sampler had three corn fritters, ten pieces of tofu, and ten pieces of tempe with a side of special sauce. I ate them with the sambal terasi instead of the sauce that came with it because I preferred the spiciness of the sambal terasi than the sweet sauce. The siomay bandung was also quite filling with all the fish cakes, tofu, cabbage, potatoes, and hard-boiled egg with a special peanut sauce. They were both good as usual.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For our entrees, we ordered soto betawi and mie tek2 goreng. Soto betawi is a stew of beef served with diced tomatoes and shredded lettuce, topped with belinjo crackers. The meat was tender, and the broth was rich and flavorful. Mie tek2 is my favorite dish in this restaurant — a dish of traditional fried noodle with chicken, vegetables and eggs. However, I was quite disappointed that it was too salty this time. As usual, I added my spoonful of sambal terasi to all my dishes.\u003c/p>\n\u003cp>Traditionally, all Indonesian dishes come with their own chili sauce and Indonesia has many different recipes for chili sauce. Sambal terasi is the most common of these Chili Sauces. It added the kick of spiciness that I had been craving. We were so full, we could not order dessert.\u003c/p>\n\u003cp>I had to flag down the waiter several times to get our water refilled and our check because it was a busy night, and there were only two waiters to perform everything from seating to cleaning. Nevertheless, they were always polite, friendly, and prompt with my requests. Besides, with the festive atmosphere at the restaurant, I did not mind spending a little bit more time there. There was a good mix of people there, usually in a group of four or more and there were Caucasians, Indians, Chinese, and, of course, Indonesians. The check came to $41.56, just as expected.\u003c/p>\n\u003cp>As always, I had a wonderful time at Borobudur, and a lot of leftovers for lunch the next day.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/amber-wipfler.jpg\" alt=\"Amber Wipfler\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amber\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Attorney General\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alegrias Spanish Restaurant\u003cbr>\n\u003cstrong>Reviewed Borobudur Restaurant:\u003c/strong> Friday, December 5, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nJust when I thought I’d tried every ethnic cuisine in the greater Bay Area, I was introduced to something entirely new — the fantastic Indonesian food at Borobudur. Although you may need to fight off theater-goers and TenderNob shoppers to find street parking, it’s well worth the trouble for the fried corn fritters, and a steaming cup of sweet ginger tea. The highlight of my meal was the tempe, which was a welcome change from the tofu and seitan generally found on vegetarian menus. Described as “Java soy bean cake,” Borobudur’s tempeh is soft and dense with a texture similar to a plantain, and a pleasant fermented soybean flavor — almost like a milder version of Japanese natto. The spicy fried tofu with eggplant was also impressive. I was not expecting a tomato-based sauce at a Southeast Asian restaurant, but it was a delicious surprise, and laced with just enough chili to leave a pleasant burn on your tongue.\n\u003cp>The atmosphere at Borobodur is warm and relaxed. The aroma of coconut milk and lemongrass greets diners as they enter the front door, and the space is decorated with lovely Indonesian woodcarvings and umbrellas. Service was initially slow, as there were only two servers on a busy Friday night, but the quality of the food made this fairly easy to overlook. The chef personally presented my companion and me with our entrees, and twice returned to our table to make sure we were enjoying his creations. Indeed we were.\u003c/p>\n\u003cp>Indonesian food is truly unique. Although the ingredients are similar to those found in other Southeast Asian cuisines, it is not merely “Thai food with a twist,” and is a must-try for Bay Area foodies looking for something deliciously different. I look forward to my return visit.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/tom-kelly.jpg\" alt=\"Tom Kelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Talent Agent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Poggio\u003cbr>\n\u003cstrong>Reviewed Borobudur Restaurant:\u003c/strong> Friday, December 5, 2008 \u003cbr clear=\"all\">\u003cbr>\n For someone who is not familiar with Indonesian cuisine, Borobudur in San Francisco is an excellent place to get a first-rate (and very tasty) education. Located between The Tenderloin and Nob Hill, the restaurant offers a feast for the senses, and almost insists upon multiple visits in order to savor the full range of its offerings.\u003c/p>\n\u003cp>The menu seems overwhelming at first, but a great way to get your feet wet is to order the rijsttafel (“Rice Table”), a comprehensive sampling of appetizers, entrees and dessert that runs about $26 per person. The Soto Ayam, or lemongrass soup, is marvelous, with a dozen or so different flavors blending seamlessly in a rich broth. Other standouts were the shrimp curry and the lamb curry. Indonesian curries are uniquely different from Thai or Indian versions, and seem to have a subtle sweetness that rounds out the spicy punch. My friends and I were not completely impressed with the fried tofu dish, but that was truly the only item that was less than stellar; for the most part, every other dish was its own intriguing concoction, mixing familiar and unfamiliar flavors in a highly entertaining fashion.\u003c/p>\n\u003cp>In addition, we ordered a few other plates, including spicy green beans with shrimp paste. I liked the peppery kick (one of my friends found it a bit too spicy), and it was a great match with the Pedroncelli Cabernet that we’d ordered. A whole fried striped bass arrived next, a delicately flaky treat with crispy skin that the menu describes as being marinated in “exotic spices.” We also tried the lamb curry from the main menu, which seemed to be slightly different from the rijsttafel version but was just as satisfying. Instead of ordering several desserts, we all shared the burbur ketan hitam, or black rice, which may look and sound intimidating, but was in fact quite good; mildly sweet with a delightful coconut finish.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The room is small, but bright and inviting, and we were all relived at how conversation-friendly the environment was. We went early on a Friday night and there seemed to be only one server working the entire house (which was nearly full) for the first hour, until other staff arrived. This was never a problem for us, but you might want to keep it in mind if you are looking for a quick dining experience. Parking is typically difficult in the neighborhood, but we took public transportation and skipped the hassle. I would love to return to Borobudur and explore the entire menu.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n700 Post Street (at Jones Street)\r\nSan Francisco, CA 94109\r\n\u003cstrong>Phone:\u003c/strong> 415-775-1512\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.borobudursf.com\">www.borobudursf.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Indonesian\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"description": "Location:\r\n700 Post Street (at Jones Street)\r\nSan Francisco, CA 94109\r\nPhone: 415-775-1512\r\nWebsite: www.borobudursf.com\r\nType of Cuisine: Indonesian\r\nReviewed: Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Borobudur Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1499\">restaurant info\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/borobudur13.jpg\" alt=\"Rijsttafel\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/borobudur14.jpg\" alt=\"Soto Ayam\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/borobudur19.jpg\" alt=\"Shaved Ice with Coconut Milk and Jackfruit\" hspace=\"3\">\u003cbr>\nRijsttafel (Rice Table and Small Dishes), Soto Ayam (Lemongrass Soup with Chicken), Shaved Ice with Coconut Milk and Jackfruit\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/july-hartono.jpg\" alt=\"July Hartono\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> July\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> S.A.P. Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Borobudur Restaurant\u003cbr>\n\u003cstrong>Reviewed Borobudur Restaurant:\u003c/strong> Thursday, December 4, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n My boyfriend and I arrived at the restaurant at 7 pm after circling the block for about five minutes to find parking. The restaurant was decked out in Christmas decorations and it looked even better than the usual. As it was quite early for dinner, we got seated right away at the booth at the end of the restaurant, even though we did not have a reservation. Soon though, the restaurant filled up and by about 8 pm, there were people waiting to be seated.\n\u003cp>As soon as we are seated, we had our water. They were very attentive at first because their restaurant was still rather empty. However, as it started to fill up, I had to flag them to put in our order. The food came quite quickly, though, and the waitress, who recognized me, brought a jar of sambal terasi (chili with shrimp paste) for me. This restaurant makes their sambal terasi in-house, and the sambal terasi is complimentary, but you have to request it.\u003c/p>\n\u003cp>We ordered two appetizers, and they could have been our main meal. The portions were good-sized, and Indonesian food is usually eaten family-style and it would have been better to go with a group because then you can order a variety of dishes and get to eat everything without having lots of leftovers. The vegetable sampler had three corn fritters, ten pieces of tofu, and ten pieces of tempe with a side of special sauce. I ate them with the sambal terasi instead of the sauce that came with it because I preferred the spiciness of the sambal terasi than the sweet sauce. The siomay bandung was also quite filling with all the fish cakes, tofu, cabbage, potatoes, and hard-boiled egg with a special peanut sauce. They were both good as usual.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For our entrees, we ordered soto betawi and mie tek2 goreng. Soto betawi is a stew of beef served with diced tomatoes and shredded lettuce, topped with belinjo crackers. The meat was tender, and the broth was rich and flavorful. Mie tek2 is my favorite dish in this restaurant — a dish of traditional fried noodle with chicken, vegetables and eggs. However, I was quite disappointed that it was too salty this time. As usual, I added my spoonful of sambal terasi to all my dishes.\u003c/p>\n\u003cp>Traditionally, all Indonesian dishes come with their own chili sauce and Indonesia has many different recipes for chili sauce. Sambal terasi is the most common of these Chili Sauces. It added the kick of spiciness that I had been craving. We were so full, we could not order dessert.\u003c/p>\n\u003cp>I had to flag down the waiter several times to get our water refilled and our check because it was a busy night, and there were only two waiters to perform everything from seating to cleaning. Nevertheless, they were always polite, friendly, and prompt with my requests. Besides, with the festive atmosphere at the restaurant, I did not mind spending a little bit more time there. There was a good mix of people there, usually in a group of four or more and there were Caucasians, Indians, Chinese, and, of course, Indonesians. The check came to $41.56, just as expected.\u003c/p>\n\u003cp>As always, I had a wonderful time at Borobudur, and a lot of leftovers for lunch the next day.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/amber-wipfler.jpg\" alt=\"Amber Wipfler\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amber\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Attorney General\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alegrias Spanish Restaurant\u003cbr>\n\u003cstrong>Reviewed Borobudur Restaurant:\u003c/strong> Friday, December 5, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nJust when I thought I’d tried every ethnic cuisine in the greater Bay Area, I was introduced to something entirely new — the fantastic Indonesian food at Borobudur. Although you may need to fight off theater-goers and TenderNob shoppers to find street parking, it’s well worth the trouble for the fried corn fritters, and a steaming cup of sweet ginger tea. The highlight of my meal was the tempe, which was a welcome change from the tofu and seitan generally found on vegetarian menus. Described as “Java soy bean cake,” Borobudur’s tempeh is soft and dense with a texture similar to a plantain, and a pleasant fermented soybean flavor — almost like a milder version of Japanese natto. The spicy fried tofu with eggplant was also impressive. I was not expecting a tomato-based sauce at a Southeast Asian restaurant, but it was a delicious surprise, and laced with just enough chili to leave a pleasant burn on your tongue.\n\u003cp>The atmosphere at Borobodur is warm and relaxed. The aroma of coconut milk and lemongrass greets diners as they enter the front door, and the space is decorated with lovely Indonesian woodcarvings and umbrellas. Service was initially slow, as there were only two servers on a busy Friday night, but the quality of the food made this fairly easy to overlook. The chef personally presented my companion and me with our entrees, and twice returned to our table to make sure we were enjoying his creations. Indeed we were.\u003c/p>\n\u003cp>Indonesian food is truly unique. Although the ingredients are similar to those found in other Southeast Asian cuisines, it is not merely “Thai food with a twist,” and is a must-try for Bay Area foodies looking for something deliciously different. I look forward to my return visit.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/tom-kelly.jpg\" alt=\"Tom Kelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Talent Agent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Poggio\u003cbr>\n\u003cstrong>Reviewed Borobudur Restaurant:\u003c/strong> Friday, December 5, 2008 \u003cbr clear=\"all\">\u003cbr>\n For someone who is not familiar with Indonesian cuisine, Borobudur in San Francisco is an excellent place to get a first-rate (and very tasty) education. Located between The Tenderloin and Nob Hill, the restaurant offers a feast for the senses, and almost insists upon multiple visits in order to savor the full range of its offerings.\u003c/p>\n\u003cp>The menu seems overwhelming at first, but a great way to get your feet wet is to order the rijsttafel (“Rice Table”), a comprehensive sampling of appetizers, entrees and dessert that runs about $26 per person. The Soto Ayam, or lemongrass soup, is marvelous, with a dozen or so different flavors blending seamlessly in a rich broth. Other standouts were the shrimp curry and the lamb curry. Indonesian curries are uniquely different from Thai or Indian versions, and seem to have a subtle sweetness that rounds out the spicy punch. My friends and I were not completely impressed with the fried tofu dish, but that was truly the only item that was less than stellar; for the most part, every other dish was its own intriguing concoction, mixing familiar and unfamiliar flavors in a highly entertaining fashion.\u003c/p>\n\u003cp>In addition, we ordered a few other plates, including spicy green beans with shrimp paste. I liked the peppery kick (one of my friends found it a bit too spicy), and it was a great match with the Pedroncelli Cabernet that we’d ordered. A whole fried striped bass arrived next, a delicately flaky treat with crispy skin that the menu describes as being marinated in “exotic spices.” We also tried the lamb curry from the main menu, which seemed to be slightly different from the rijsttafel version but was just as satisfying. Instead of ordering several desserts, we all shared the burbur ketan hitam, or black rice, which may look and sound intimidating, but was in fact quite good; mildly sweet with a delightful coconut finish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The room is small, but bright and inviting, and we were all relived at how conversation-friendly the environment was. We went early on a Friday night and there seemed to be only one server working the entire house (which was nearly full) for the first hour, until other staff arrived. This was never a problem for us, but you might want to keep it in mind if you are looking for a quick dining experience. Parking is typically difficult in the neighborhood, but we took public transportation and skipped the hassle. I would love to return to Borobudur and explore the entire menu.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Alegrias Spanish Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1469\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1457\">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/alegrias10.jpg\" alt=\"Alegrias Spanish Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/alegrias15.jpg\" alt=\"Alegrias Spanish Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/alegrias9.jpg\" alt=\"Alegrias Spanish Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/alegrias11.jpg\" alt=\"Alegrias Spanish Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/alegrias8.jpg\" alt=\"Alegrias Spanish Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/alegrias13.jpg\" alt=\"Alegrias Spanish 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=alegrias+spanish+restaurant+san+francisco&sll=37.0625,-95.677068&sspn=59.379225,65.654297&ie=UTF8&cid=809906537077981652&ll=37.81053,-122.430611&spn=0.023733,0.036564&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=alegrias+spanish+restaurant+san+francisco&sll=37.0625,-95.677068&sspn=59.379225,65.654297&ie=UTF8&cid=809906537077981652&ll=37.81053,-122.430611&spn=0.023733,0.036564&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2018 Lombard Street (at Webster Street)\u003cbr>\nSan Francisco, CA 94123\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-929-8888\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@alegriassf.com\">info@alegriassf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.alegriassf.com\">www.alegriassf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Cesar Faedi Gonzalez\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Cesar Faedi Gonzalez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Spanish\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tapas and Paellas\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-call to check\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-call to check\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-call to check\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-call to check\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-call to check\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-call to check\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> For parties of 10 or more\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$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> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Alegrias Spanish Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1469\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1457\">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/alegrias10.jpg\" alt=\"Alegrias Spanish Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/alegrias15.jpg\" alt=\"Alegrias Spanish Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/alegrias9.jpg\" alt=\"Alegrias Spanish Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/alegrias11.jpg\" alt=\"Alegrias Spanish Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/alegrias8.jpg\" alt=\"Alegrias Spanish Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/alegrias13.jpg\" alt=\"Alegrias Spanish 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=alegrias+spanish+restaurant+san+francisco&sll=37.0625,-95.677068&sspn=59.379225,65.654297&ie=UTF8&cid=809906537077981652&ll=37.81053,-122.430611&spn=0.023733,0.036564&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=alegrias+spanish+restaurant+san+francisco&sll=37.0625,-95.677068&sspn=59.379225,65.654297&ie=UTF8&cid=809906537077981652&ll=37.81053,-122.430611&spn=0.023733,0.036564&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>\n2018 Lombard Street (at Webster Street)\u003cbr>\nSan Francisco, CA 94123\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-929-8888\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@alegriassf.com\">info@alegriassf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.alegriassf.com\">www.alegriassf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Cesar Faedi Gonzalez\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Cesar Faedi Gonzalez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Spanish\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tapas and Paellas\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-call to check\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-call to check\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-call to check\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-call to check\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-call to check\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-call to check\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> For parties of 10 or more\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$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> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Alegrias Spanish Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1493\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1457\">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/alegrias16.jpg\" alt=\"Tortilla Espanola\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/alegrias22.jpg\" alt=\"Vegetarian Paella\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/alegrias24.jpg\" alt=\"Croquettes\" hspace=\"3\">\u003cbr>\nTortilla Española, Vegetarian Paella, Croquettes\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/amber-wipfler.jpg\" alt=\"Amber Wipfler\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amber\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Attorney General\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alegrias Spanish Restaurant\u003cbr>\n\u003cstrong>Reviewed Alegrias Spanish Restaurant:\u003c/strong> Sunday, November 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nEvery time I eat at Alegrias, I feel like I’ve returned home — not because I ever lived in Spain, but because I’m treated like family. Owned and managed by two generations of the Faedi family, Alegrias is not one of those trendy Spanish restaurants where anything on a small plate is labeled tapas. Instead, the focus is on authentic Spanish flavors served in a warm, romantic atmosphere.\u003c/p>\n\u003cp>Vegetarians, who normally find Spanish food off-limits, will be thrilled by Alegrias’ wide variety of vegetarian options. My meal began with fresh bread dipped in delicious Spanish olive oil, and was followed by a selection of vegetarian tapas, including Catalan-style spinach, marinated olives, patatas bravas, and meat-free empanadillas. The spinach was perfectly blanched and beautifully complemented by crunchy pine nuts and sweet apples, and the spicy tomato sauce on the crisp fried potatoes offered just the right amount of heat. My favorite was the empanadilla, which had a rich, smoky paprika flavor, occasionally accentuated by the sweetness of a plump raisin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The vegetable paella was equally impressive. The rice was perfect, rich with saffron and tomato, and the vegetables had just a hint of white wine flavor. A strong café con leche and sweet caramel crêpe made for a perfect conclusion.\u003cbr>\nPerhaps the best part of my meal, however, was the friendly, social atmosphere brought about by a shared meal in an intimate setting. The shared experience of food is very special, and the dishes at Alegrias are served with this in mind.\u003c/p>\n\u003cp>Adding to this warm atmosphere is the fact that Alegrias is very much a family affair, and the Faedis treat long-time customers like one of their own. This, along with the exquisite food and impeccable service, has kept me going back to Alegrias for almost 12 years. I look forward to another 12.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/july-hartono.jpg\" alt=\"July Hartono\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> July\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> S.A.P. Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Borobudur Restaurant\u003cbr>\n\u003cstrong>Reviewed Alegrias Spanish Restaurant:\u003c/strong> Friday, December 5, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Since it was a tapas place, I invited my friends to come, so there were six of us. I made the reservation for 7:30 and arrived on time, although we had to circle the block quite a few times before finding a spot. I was pleased with the restaurant’s decor and ambiance.\n\u003cp>The decor is Spanish-influenced — very warm and inviting. Great ambiance with good mix of different kind of people. The rest of my party was late. One of them had to look for parking for 40 minutes before she made it in. The others were stuck at work and had to come late. However, the servers were gracious and did not make us feel bad about it. We were still seated right away, and he offered us drinks, which he also brought almost right away. We ordered sangrias, and it was very good. It was really the best sangria I have ever had. I did not generally like wine because of the tartness, but these sangrias were not tart at all. It was perfect.\u003c/p>\n\u003cp>We did not start to order until 8:30 pm when everyone had arrived, but the waiters were still all smiles and kept on filling up our drinks. We ordered six tapas and two main entrees to share. Once we ordered, the tapas came almost immediately. Everything we ordered was delicious, but I especially liked the croquettes. These tapas were quite expensive, considering the portion size. The ones that were good-sized were the prawns and rabbit stew. We also ordered paellas to share and those were huge and hearty. They were very generous with the shrimps, chickens, fish, chorizo. We ordered the seafood and the combination paella, and I preferred the combination. The chorizo really added the flavor to it, because otherwise I felt that these paellas could use more spices.\u003c/p>\n\u003cp>Nevertheless, everything was polished off quickly, and since we were too full to order individual desserts, we ordered two to share. We had the apple crêpes and the bread pudding. The apple crêpes were set aflame when they got to our table — quite impressive. However, it left the crêpes with a burnt taste, so that some parts were quite bitter and unpalatable. We probably left the flame burning too long as we admired it. The bread pudding was excellent. It was custardy and actually had a fruit flavor to it, which was refreshing. My boyfriend really liked it.\u003c/p>\n\u003cp>We had a really wonderful time at Alegrias, and it was relatively inexpensive at the end. For all that food and two pitchers of Sangrias, the bill came to $193.68. We left the restaurant at 10:30 pm, and I was very impressed at the service at this popular place. They did not rush us or make us feel bad, even though we took three hours of their time on a Friday night.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/tom-kelly.jpg\" alt=\"Tom Kelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Talent Agent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Poggio\u003cbr>\n\u003cstrong>Reviewed Alegrias Spanish Restaurant:\u003c/strong> Friday, November 21, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n My friends and I had an early dinner at Alegrias on a Friday night. The restaurant décor made for a great first impression; the room had a warm, welcoming feel to it with vibrantly colored artwork and tiles adorning the walls. The music was at a perfect level.\n\u003cp>We ordered a bottle of a 2006 Ribera del Duero ($37) based on the server’s recommendation, and it turned out to be an excellent choice. We started perusing the menu, which is divided up into a few basic categories: cold and hot tapas, entrees, and a separate category of paella variations. Wanting to sample as many different flavors as possible, we decided on a parade of hot tapas.\u003c/p>\n\u003cp>Round One consisted of a few suggestions from our waiter: Empanadillas de Carne ($7.95), puffy turnovers filled with ground beef, onions, olives, and raisins, which were tasty but very rich; Tortilla a la Espanola ($8.95), a standard omelet with potatoes and caramelized onions; Espinacas a la Catalana ($7.50), spinach sautéed with garlic, raisins, apples, and pine nuts; and a beautiful plate of Pimientos del Piquillo Rellenos ($9.95), sweet red Spanish peppers stuffed with lamb. I was quite happy with the peppers, since they seemed to balance and blend several different flavors perfectly. We were all a bit disappointed with the spinach.\u003c/p>\n\u003cp>Our waiter announced that there were a few specials that he hadn’t told us about. One of them, the Boquerones Fritos ($9.95), was the centerpiece for our second round. I am not the biggest fan of anchovies (fried or otherwise), but these did taste fresh and light. I was much more satisfied with that perennial favorite at every tapas bar in the world: crisp fried Patatas (potatoes, $6.95), although we opted for the less popular aioli-tossed tubers instead of the standard spicy Patatas Bravas. They were excellent — crunchy on the outside and tender inside, and coated with a high-octane garlic mayonnaise. I wasn’t thrilled with the Gambas al Ajillo ($9.95), or prawns sautéed in garlic.\u003c/p>\n\u003cp>Although we were fairly full by this point, we all agreed to sample a few desserts. The biggest problem was that the two choices we made, the flan ($6.50) and an ice cream dish called the Don Cesar ($8.50), had a head-on flavor collision with the red wine we were still enjoying. Aside from the weird pairings, I enjoyed the flan, but it was a fairly typical presentation you would find in nearly every Spanish restaurant, without much distinction. The Don Cesar would not have been my first choice in the dessert realm; one ultra-sweet spoonful was plenty.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, our dining experience was satisfying without knocking anyone’s socks off. The food was, for the most part, tasty and well-presented, but nothing we ordered had that “Wow!” effect. The service was very professional and non-invasive, and we never felt hurried or ignored. The three of us ran up a tab of nearly $200 (with gratuity), but we wanted to sample lots of food and ordered a second bottle of wine, so prices are very moderate for San Francisco. Parking at Lombard and Webster can be a nightmare, but we lucked out that evening. I would return to Alegrias if I was in the neighborhood and looking for a quiet, satisfying dining experience.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\n2018 Lombard Street (at Webster Street)\nSan Francisco, CA 94123\n\u003cstrong>Phone:\u003c/strong> 415-929-8888\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.alegriassf.com\">www.alegriassf.com\u003c/a>\n\u003cstrong>Type of Cuisine:\u003c/strong> Spanish\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"description": "Location:\n2018 Lombard Street (at Webster Street)\nSan Francisco, CA 94123\nPhone: 415-929-8888\nWebsite: www.alegriassf.com\nType of Cuisine: Spanish\nReviewed: Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Alegrias Spanish Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1493\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1457\">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/alegrias16.jpg\" alt=\"Tortilla Espanola\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/alegrias22.jpg\" alt=\"Vegetarian Paella\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/alegrias24.jpg\" alt=\"Croquettes\" hspace=\"3\">\u003cbr>\nTortilla Española, Vegetarian Paella, Croquettes\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/amber-wipfler.jpg\" alt=\"Amber Wipfler\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amber\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Attorney General\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alegrias Spanish Restaurant\u003cbr>\n\u003cstrong>Reviewed Alegrias Spanish Restaurant:\u003c/strong> Sunday, November 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nEvery time I eat at Alegrias, I feel like I’ve returned home — not because I ever lived in Spain, but because I’m treated like family. Owned and managed by two generations of the Faedi family, Alegrias is not one of those trendy Spanish restaurants where anything on a small plate is labeled tapas. Instead, the focus is on authentic Spanish flavors served in a warm, romantic atmosphere.\u003c/p>\n\u003cp>Vegetarians, who normally find Spanish food off-limits, will be thrilled by Alegrias’ wide variety of vegetarian options. My meal began with fresh bread dipped in delicious Spanish olive oil, and was followed by a selection of vegetarian tapas, including Catalan-style spinach, marinated olives, patatas bravas, and meat-free empanadillas. The spinach was perfectly blanched and beautifully complemented by crunchy pine nuts and sweet apples, and the spicy tomato sauce on the crisp fried potatoes offered just the right amount of heat. My favorite was the empanadilla, which had a rich, smoky paprika flavor, occasionally accentuated by the sweetness of a plump raisin.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The vegetable paella was equally impressive. The rice was perfect, rich with saffron and tomato, and the vegetables had just a hint of white wine flavor. A strong café con leche and sweet caramel crêpe made for a perfect conclusion.\u003cbr>\nPerhaps the best part of my meal, however, was the friendly, social atmosphere brought about by a shared meal in an intimate setting. The shared experience of food is very special, and the dishes at Alegrias are served with this in mind.\u003c/p>\n\u003cp>Adding to this warm atmosphere is the fact that Alegrias is very much a family affair, and the Faedis treat long-time customers like one of their own. This, along with the exquisite food and impeccable service, has kept me going back to Alegrias for almost 12 years. I look forward to another 12.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/july-hartono.jpg\" alt=\"July Hartono\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> July\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> S.A.P. Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Borobudur Restaurant\u003cbr>\n\u003cstrong>Reviewed Alegrias Spanish Restaurant:\u003c/strong> Friday, December 5, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Since it was a tapas place, I invited my friends to come, so there were six of us. I made the reservation for 7:30 and arrived on time, although we had to circle the block quite a few times before finding a spot. I was pleased with the restaurant’s decor and ambiance.\n\u003cp>The decor is Spanish-influenced — very warm and inviting. Great ambiance with good mix of different kind of people. The rest of my party was late. One of them had to look for parking for 40 minutes before she made it in. The others were stuck at work and had to come late. However, the servers were gracious and did not make us feel bad about it. We were still seated right away, and he offered us drinks, which he also brought almost right away. We ordered sangrias, and it was very good. It was really the best sangria I have ever had. I did not generally like wine because of the tartness, but these sangrias were not tart at all. It was perfect.\u003c/p>\n\u003cp>We did not start to order until 8:30 pm when everyone had arrived, but the waiters were still all smiles and kept on filling up our drinks. We ordered six tapas and two main entrees to share. Once we ordered, the tapas came almost immediately. Everything we ordered was delicious, but I especially liked the croquettes. These tapas were quite expensive, considering the portion size. The ones that were good-sized were the prawns and rabbit stew. We also ordered paellas to share and those were huge and hearty. They were very generous with the shrimps, chickens, fish, chorizo. We ordered the seafood and the combination paella, and I preferred the combination. The chorizo really added the flavor to it, because otherwise I felt that these paellas could use more spices.\u003c/p>\n\u003cp>Nevertheless, everything was polished off quickly, and since we were too full to order individual desserts, we ordered two to share. We had the apple crêpes and the bread pudding. The apple crêpes were set aflame when they got to our table — quite impressive. However, it left the crêpes with a burnt taste, so that some parts were quite bitter and unpalatable. We probably left the flame burning too long as we admired it. The bread pudding was excellent. It was custardy and actually had a fruit flavor to it, which was refreshing. My boyfriend really liked it.\u003c/p>\n\u003cp>We had a really wonderful time at Alegrias, and it was relatively inexpensive at the end. For all that food and two pitchers of Sangrias, the bill came to $193.68. We left the restaurant at 10:30 pm, and I was very impressed at the service at this popular place. They did not rush us or make us feel bad, even though we took three hours of their time on a Friday night.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/tom-kelly.jpg\" alt=\"Tom Kelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Talent Agent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Poggio\u003cbr>\n\u003cstrong>Reviewed Alegrias Spanish Restaurant:\u003c/strong> Friday, November 21, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n My friends and I had an early dinner at Alegrias on a Friday night. The restaurant décor made for a great first impression; the room had a warm, welcoming feel to it with vibrantly colored artwork and tiles adorning the walls. The music was at a perfect level.\n\u003cp>We ordered a bottle of a 2006 Ribera del Duero ($37) based on the server’s recommendation, and it turned out to be an excellent choice. We started perusing the menu, which is divided up into a few basic categories: cold and hot tapas, entrees, and a separate category of paella variations. Wanting to sample as many different flavors as possible, we decided on a parade of hot tapas.\u003c/p>\n\u003cp>Round One consisted of a few suggestions from our waiter: Empanadillas de Carne ($7.95), puffy turnovers filled with ground beef, onions, olives, and raisins, which were tasty but very rich; Tortilla a la Espanola ($8.95), a standard omelet with potatoes and caramelized onions; Espinacas a la Catalana ($7.50), spinach sautéed with garlic, raisins, apples, and pine nuts; and a beautiful plate of Pimientos del Piquillo Rellenos ($9.95), sweet red Spanish peppers stuffed with lamb. I was quite happy with the peppers, since they seemed to balance and blend several different flavors perfectly. We were all a bit disappointed with the spinach.\u003c/p>\n\u003cp>Our waiter announced that there were a few specials that he hadn’t told us about. One of them, the Boquerones Fritos ($9.95), was the centerpiece for our second round. I am not the biggest fan of anchovies (fried or otherwise), but these did taste fresh and light. I was much more satisfied with that perennial favorite at every tapas bar in the world: crisp fried Patatas (potatoes, $6.95), although we opted for the less popular aioli-tossed tubers instead of the standard spicy Patatas Bravas. They were excellent — crunchy on the outside and tender inside, and coated with a high-octane garlic mayonnaise. I wasn’t thrilled with the Gambas al Ajillo ($9.95), or prawns sautéed in garlic.\u003c/p>\n\u003cp>Although we were fairly full by this point, we all agreed to sample a few desserts. The biggest problem was that the two choices we made, the flan ($6.50) and an ice cream dish called the Don Cesar ($8.50), had a head-on flavor collision with the red wine we were still enjoying. Aside from the weird pairings, I enjoyed the flan, but it was a fairly typical presentation you would find in nearly every Spanish restaurant, without much distinction. The Don Cesar would not have been my first choice in the dessert realm; one ultra-sweet spoonful was plenty.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, our dining experience was satisfying without knocking anyone’s socks off. The food was, for the most part, tasty and well-presented, but nothing we ordered had that “Wow!” effect. The service was very professional and non-invasive, and we never felt hurried or ignored. The three of us ran up a tab of nearly $200 (with gratuity), but we wanted to sample lots of food and ordered a second bottle of wine, so prices are very moderate for San Francisco. Parking at Lombard and Webster can be a nightmare, but we lucked out that evening. I would return to Alegrias if I was in the neighborhood and looking for a quiet, satisfying dining experience.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Poggio:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1474\">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/poggio1.jpg\" alt=\"Poggio\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/poggio2.jpg\" alt=\"Poggio\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/poggio4.jpg\" alt=\"Poggio\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/poggio8.jpg\" alt=\"Poggio\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/poggio11.jpg\" alt=\"Poggio\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/poggio6.jpg\" alt=\"Poggio\" 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=poggio+sausalito&sll=37.788217,-122.413659&sspn=0.02859,0.032058&ie=UTF8&cid=3563556293044031318&ll=37.867333,-122.476702&spn=0.023715,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=poggio+sausalito&sll=37.788217,-122.413659&sspn=0.02859,0.032058&ie=UTF8&cid=3563556293044031318&ll=37.867333,-122.476702&spn=0.023715,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n777 Bridgeway\u003cbr>\nSausalito, CA 94965\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot, valet (free)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-332-7771\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:amy@andrewfreemanandco.com\">amy@andrewfreemanandco.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.poggiotrattoria.com\">www.poggiotrattoria.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Larry Mindel\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Peter McNee\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Spinach Ricotta Gnocchi with Beef Ragu; Chicken al Mattone with Roasted Artichokes, Fingerling Potatoes, and Meyer Lemons; Oak-Grilled Branzino, Roasted Artichoke, and Butter Bean Stew\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> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 6:30am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 6:30am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 6:30am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 6:30am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 6:30am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 6:30am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 6:30am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 3-4 days\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> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Poggio:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1474\">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/poggio1.jpg\" alt=\"Poggio\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/poggio2.jpg\" alt=\"Poggio\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/poggio4.jpg\" alt=\"Poggio\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/poggio8.jpg\" alt=\"Poggio\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/poggio11.jpg\" alt=\"Poggio\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/poggio6.jpg\" alt=\"Poggio\" 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=poggio+sausalito&sll=37.788217,-122.413659&sspn=0.02859,0.032058&ie=UTF8&cid=3563556293044031318&ll=37.867333,-122.476702&spn=0.023715,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=poggio+sausalito&sll=37.788217,-122.413659&sspn=0.02859,0.032058&ie=UTF8&cid=3563556293044031318&ll=37.867333,-122.476702&spn=0.023715,0.036478&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>\n777 Bridgeway\u003cbr>\nSausalito, CA 94965\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot, valet (free)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-332-7771\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:amy@andrewfreemanandco.com\">amy@andrewfreemanandco.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.poggiotrattoria.com\">www.poggiotrattoria.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Larry Mindel\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Peter McNee\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Spinach Ricotta Gnocchi with Beef Ragu; Chicken al Mattone with Roasted Artichokes, Fingerling Potatoes, and Meyer Lemons; Oak-Grilled Branzino, Roasted Artichoke, and Butter Bean Stew\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> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 6:30am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 6:30am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 6:30am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 6:30am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 6:30am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 6:30am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 6:30am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 3-4 days\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> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Poggio: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1503\">restaurant info\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/poggio17.jpg\" alt=\"Endive Salad with Apples, Arugula, Hazelnuts and Gorgonzola\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/poggio18.jpg\" alt=\"Pizza Margherita\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/poggio22.jpg\" alt=\"Affogato\" hspace=\"3\">\u003cbr>\nEndive Salad with Apples, Arugula, Hazelnuts and Gorgonzola; Pizza Margherita, Affogato (Vanilla Gelato with Espresso and Candied Orange Peel)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/tom-kelly.jpg\" alt=\"Tom Kelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Talent Agent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Poggio\u003cbr>\n\u003cstrong>Reviewed Poggio:\u003c/strong> Sunday, December 7, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPoggio Trattoria in Sausalito is my favorite Bay Area restaurant, the one place I can always count on for mouthwatering Tuscan delicacies, presented with elegance and style, in a warm sit-down-and-stay-a-while setting. On a recent visit, I had dinner with a friend, who had never eaten there, and the evening was, as always, a resounding success.\n\u003cp>We started with a bottle of Prosecco, a bit of a splurge, but still reasonably priced at $44. Within moments there was a basket of warm homemade bread on the table, the melt-in-your-mouth variety that is hard to resist. We ordered the burrata (a creamy, stuffed mozzarella, $11) as an appetizer — absolute heaven in combination with the bubbly. My friend then had a beet salad ($9) on a bed of arugula drizzled with a perfect balsamic dressing, and I dove headfirst into the stellar endive salad ($10), a superb blend of Belgian endive, apples, gorgonzola, hazelnuts, and honey.\u003c/p>\n\u003cp>My dinner partner chose a fish course, the wood-fire roasted snapper ($28), accompanied by potatoes and a savory, yet delicate, spinach. Poggio has quite a knack for fish preparation, and the snapper was outstanding. I opted for the deeply satisfying “Fichi” pizza ($12), with caramelized onions, pancetta, gorgonzola, and black mission figs. What a combination! I couldn’t finish the entire pizza and had to take half of it home. For dessert (okay, so I left a little room for dessert…) we split the budino, my favorite: a warm, chocolate mini-cake that is out of this world. We rounded out the night with some hearty cups of coffee.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The staff at Poggio merits a comment. Every time I’ve eaten there, I’ve been treated like a friend of the family, from the hostess to the bartenders to each of the servers. I have never felt rushed or ignored, even during the busiest of nights. No one even made fun of me when, on my first visit, I asked about “evoo,” a curious-sounding ingredient listed in many of the dishes, and one that I assumed must be an exotic sea creature or mountain fungus. My waiter very politely explained that evoo was simply shorthand for “extra virgin olive oil.” Now I know…\u003c/p>\n\u003cp>Go to Poggio for a fabulous dinner or lunch. Parking is easy in Sausalito, especially at night, and an after-dinner stroll along the waterfront is a must. I hope it becomes one of your favorite places.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/amber-wipfler.jpg\" alt=\"Amber Wipfler\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amber\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Attorney General\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alegrias Spanish Restaurant\u003cbr>\n\u003cstrong>Reviewed Poggio:\u003c/strong> Monday, December 8, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWith North Beach a simple bus ride from my house, I was a bit reluctant to make the drive to Sausalito for an Italian restaurant, even one as highly rated as Poggio. Now that I’ve been there, I would happily cross multiple bridges to go back.\n\u003cp>I was immediately struck by the interior of Poggio, which well complements the beauty of the neighboring Sausalito marina. The space is gently lit, with terra cotta floor tiles, mahogany-lined arches, and a glowing wood-fired oven. An impressive floor-to-ceiling wine cabinet serves as the restaurant’s back wall.\u003c/p>\n\u003cp>My meal started with a basket of warm rolls, the best of which was rosemary Italian bread with a hint of sea salt. The next dish, butternut squash soup, was rich and silky smooth with just the right amount of sweetness, and complemented with crunchy hazelnuts and fresh cream. Following this was a stacked endive salad, which achieved a perfect balance between bitter arugula, sweet apples, and the bite of Gorgonzola cheese.\u003c/p>\n\u003cp>I forewent Poggio’s house-made pasta (a girl can only eat so much!) and went straight for the secondi, a platter of vegetables that was both simple and sublime. A perfectly cooked vegetable is a rare and wonderful thing, and I was served five of them — blanched spinach with lemon, broccolini with crushed red pepper, Brussels sprouts, roasted purple onion, and tender delicata squash with butter and sage.\u003c/p>\n\u003cp>The meal ended with vanilla gelato, nuts, and candied orange peel with a shot of espresso poured over the top. The bitter coffee, candy-sweet orange peel, crunchy nuts, and creamy gelato were a perfect combination.\u003c/p>\n\u003cp>No less wonderful was the service at Poggio. Our waiter was gracious and professional, and the manager, who paid us a visit during the main course, was very personable and eager to tell us more about the kitchen and our entrees. I mentioned to him in passing that my fiancé and I were celebrating our anniversary, and not only did our desserts arrive with candles and congratulations from our server, but one of the desserts was on the house. No question about it — Poggio is well-deserving of its many accolades, and I have a new favorite Italian restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/july-hartono.jpg\" alt=\"July Hartono\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> July\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> S.A.P. Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Borobudur Restaurant\u003cbr>\n\u003cstrong>Reviewed Poggio:\u003c/strong> Saturday, November 22, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n The restaurant is in a great location, adjacent to the Casa Madrona Hotel on Broadway. It would have been nice to go there on a summer evening. Parking was a breeze, but that’s probably because it was a really cold night. Regardless, there was free valet parking at the Casa Madrona, so I never thought that it would ever be an issue. The place was very busy on a Saturday night and I was glad I made a reservation beforehand. We were about 15 minutes early and yet were seated within five minutes.\n\u003cp>The decor was pleasing; not pretentious and yet elegant. There were tables outside with warming lamps, but it was a really cold night, so we preferred to be seated inside. The place was warm, so I did not have to keep my coat on, which was really nice. It was quite a noisy place and we could hear our neighboring tables’ conversation, not that we were trying to listen to them. However, that did not bother me and it actually added to the warmth of the place.\u003c/p>\n\u003cp>There were two different types of waiters — one for getting us bread and water, and then the actual waiters. They were both very prompt with their service. We had water and bread delivered right away. Kudos for the complimentary sparkling water and rosemary bread. Our main waiter was a jovial and friendly man, who took our orders promptly.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We ordered pizza margheritas appetizers, and I had the brodetto (fisherman’s stew) as my entree. My boyfriend ordered the clam linguini. The pizza’s crust was excellent, but maybe we should have ordered other types because we found the toppings rather lacking. The cheese and basil were not evenly distributed and there were actually maybe just two leaves of basil on that big pizza (there were six big slices). The fisherman’s stew was perfectly spiced and seasoned, but I wished it was more hearty. There were maybe five small Manila clams, three small scallops, five medium shrimp, and potatoes. My boyfriend thought the pasta was not quite cooked, but it was deliciously buttery and garlicky. We both wished the clams were bigger. The waiter recommended the tiramisu to us, and it was not disappointing. The ladyfingers were not mushy, and they gave the dessert the texture to break up the creaminess. It was also not too sweet, and I could taste the different flavors of coffee and rum quite distinctly. Our bill came to a total of $68 (tips included), and it was definitely worth it. I would not mind coming back if I was in the area, maybe on a warm summer evening.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Poggio: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1503\">restaurant info\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/poggio17.jpg\" alt=\"Endive Salad with Apples, Arugula, Hazelnuts and Gorgonzola\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/poggio18.jpg\" alt=\"Pizza Margherita\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/poggio22.jpg\" alt=\"Affogato\" hspace=\"3\">\u003cbr>\nEndive Salad with Apples, Arugula, Hazelnuts and Gorgonzola; Pizza Margherita, Affogato (Vanilla Gelato with Espresso and Candied Orange Peel)\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/tom-kelly.jpg\" alt=\"Tom Kelly\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tom\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Talent Agent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sausalito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Poggio\u003cbr>\n\u003cstrong>Reviewed Poggio:\u003c/strong> Sunday, December 7, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPoggio Trattoria in Sausalito is my favorite Bay Area restaurant, the one place I can always count on for mouthwatering Tuscan delicacies, presented with elegance and style, in a warm sit-down-and-stay-a-while setting. On a recent visit, I had dinner with a friend, who had never eaten there, and the evening was, as always, a resounding success.\n\u003cp>We started with a bottle of Prosecco, a bit of a splurge, but still reasonably priced at $44. Within moments there was a basket of warm homemade bread on the table, the melt-in-your-mouth variety that is hard to resist. We ordered the burrata (a creamy, stuffed mozzarella, $11) as an appetizer — absolute heaven in combination with the bubbly. My friend then had a beet salad ($9) on a bed of arugula drizzled with a perfect balsamic dressing, and I dove headfirst into the stellar endive salad ($10), a superb blend of Belgian endive, apples, gorgonzola, hazelnuts, and honey.\u003c/p>\n\u003cp>My dinner partner chose a fish course, the wood-fire roasted snapper ($28), accompanied by potatoes and a savory, yet delicate, spinach. Poggio has quite a knack for fish preparation, and the snapper was outstanding. I opted for the deeply satisfying “Fichi” pizza ($12), with caramelized onions, pancetta, gorgonzola, and black mission figs. What a combination! I couldn’t finish the entire pizza and had to take half of it home. For dessert (okay, so I left a little room for dessert…) we split the budino, my favorite: a warm, chocolate mini-cake that is out of this world. We rounded out the night with some hearty cups of coffee.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The staff at Poggio merits a comment. Every time I’ve eaten there, I’ve been treated like a friend of the family, from the hostess to the bartenders to each of the servers. I have never felt rushed or ignored, even during the busiest of nights. No one even made fun of me when, on my first visit, I asked about “evoo,” a curious-sounding ingredient listed in many of the dishes, and one that I assumed must be an exotic sea creature or mountain fungus. My waiter very politely explained that evoo was simply shorthand for “extra virgin olive oil.” Now I know…\u003c/p>\n\u003cp>Go to Poggio for a fabulous dinner or lunch. Parking is easy in Sausalito, especially at night, and an after-dinner stroll along the waterfront is a must. I hope it becomes one of your favorite places.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/amber-wipfler.jpg\" alt=\"Amber Wipfler\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Amber\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Deputy Attorney General\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alegrias Spanish Restaurant\u003cbr>\n\u003cstrong>Reviewed Poggio:\u003c/strong> Monday, December 8, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWith North Beach a simple bus ride from my house, I was a bit reluctant to make the drive to Sausalito for an Italian restaurant, even one as highly rated as Poggio. Now that I’ve been there, I would happily cross multiple bridges to go back.\n\u003cp>I was immediately struck by the interior of Poggio, which well complements the beauty of the neighboring Sausalito marina. The space is gently lit, with terra cotta floor tiles, mahogany-lined arches, and a glowing wood-fired oven. An impressive floor-to-ceiling wine cabinet serves as the restaurant’s back wall.\u003c/p>\n\u003cp>My meal started with a basket of warm rolls, the best of which was rosemary Italian bread with a hint of sea salt. The next dish, butternut squash soup, was rich and silky smooth with just the right amount of sweetness, and complemented with crunchy hazelnuts and fresh cream. Following this was a stacked endive salad, which achieved a perfect balance between bitter arugula, sweet apples, and the bite of Gorgonzola cheese.\u003c/p>\n\u003cp>I forewent Poggio’s house-made pasta (a girl can only eat so much!) and went straight for the secondi, a platter of vegetables that was both simple and sublime. A perfectly cooked vegetable is a rare and wonderful thing, and I was served five of them — blanched spinach with lemon, broccolini with crushed red pepper, Brussels sprouts, roasted purple onion, and tender delicata squash with butter and sage.\u003c/p>\n\u003cp>The meal ended with vanilla gelato, nuts, and candied orange peel with a shot of espresso poured over the top. The bitter coffee, candy-sweet orange peel, crunchy nuts, and creamy gelato were a perfect combination.\u003c/p>\n\u003cp>No less wonderful was the service at Poggio. Our waiter was gracious and professional, and the manager, who paid us a visit during the main course, was very personable and eager to tell us more about the kitchen and our entrees. I mentioned to him in passing that my fiancé and I were celebrating our anniversary, and not only did our desserts arrive with candles and congratulations from our server, but one of the desserts was on the house. No question about it — Poggio is well-deserving of its many accolades, and I have a new favorite Italian restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/july-hartono.jpg\" alt=\"July Hartono\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> July\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> S.A.P. Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Borobudur Restaurant\u003cbr>\n\u003cstrong>Reviewed Poggio:\u003c/strong> Saturday, November 22, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n The restaurant is in a great location, adjacent to the Casa Madrona Hotel on Broadway. It would have been nice to go there on a summer evening. Parking was a breeze, but that’s probably because it was a really cold night. Regardless, there was free valet parking at the Casa Madrona, so I never thought that it would ever be an issue. The place was very busy on a Saturday night and I was glad I made a reservation beforehand. We were about 15 minutes early and yet were seated within five minutes.\n\u003cp>The decor was pleasing; not pretentious and yet elegant. There were tables outside with warming lamps, but it was a really cold night, so we preferred to be seated inside. The place was warm, so I did not have to keep my coat on, which was really nice. It was quite a noisy place and we could hear our neighboring tables’ conversation, not that we were trying to listen to them. However, that did not bother me and it actually added to the warmth of the place.\u003c/p>\n\u003cp>There were two different types of waiters — one for getting us bread and water, and then the actual waiters. They were both very prompt with their service. We had water and bread delivered right away. Kudos for the complimentary sparkling water and rosemary bread. Our main waiter was a jovial and friendly man, who took our orders promptly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We ordered pizza margheritas appetizers, and I had the brodetto (fisherman’s stew) as my entree. My boyfriend ordered the clam linguini. The pizza’s crust was excellent, but maybe we should have ordered other types because we found the toppings rather lacking. The cheese and basil were not evenly distributed and there were actually maybe just two leaves of basil on that big pizza (there were six big slices). The fisherman’s stew was perfectly spiced and seasoned, but I wished it was more hearty. There were maybe five small Manila clams, three small scallops, five medium shrimp, and potatoes. My boyfriend thought the pasta was not quite cooked, but it was deliciously buttery and garlicky. We both wished the clams were bigger. The waiter recommended the tiramisu to us, and it was not disappointing. The ladyfingers were not mushy, and they gave the dessert the texture to break up the creaminess. It was also not too sweet, and I could taste the different flavors of coffee and rum quite distinctly. Our bill came to a total of $68 (tips included), and it was definitely worth it. I would not mind coming back if I was in the area, maybe on a warm summer evening.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s fourth season episode 3 (#403) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>COCO500\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1363\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1336\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Crogan’s Montclair\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1372\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1345\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Red Jade\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1367\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1347\">reviews\u003c/a> |\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=Sew1o1ekNbA\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/cp403iPod_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 juxtapose bold, New World flavors of a New Zealand white wine with classic, Old-World style red from Portugal. \u003cstrong>\u003ca href=\"http://www.kqedwineclub.org/\">Join the club!\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2005 Te Kairanga “Casarina” Reserve Chardonnay, Martinborough, New Zealand\u003c/strong>\u003cbr>\nThis no-holds-barred Chardonnay is big, bold, and laden with spicy oak character. Its real beauty, however, peeks through with a vibrant layer of freshness that makes you want another glass…then another.\u003c/p>\n\u003cp>\u003cstrong>2004 Lurton “Pilheiros” Douro, Portugal\u003c/strong>\u003cbr>\nMost folks just think of reds from Portugal as sweet, fortified ports, but get ready to explore the dry side of things with this smoldering red. Built from a blend of Touriga Franca, Tinta Roriz, and Touriga Nacional (the red grapes that produce port), the structure and intensity of the wine begs to be served next to a grilled steak.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Special Wine\u003c/strong>\u003cbr>\n\u003cstrong>2006 Fuse Cabernet Sauvignon, Napa Valley, California\u003c/strong>\u003cbr>\nThis unique blend of Cabernet Sauvignon with a touch of Syrah is concentrated, powerful, and yet somehow still manages to be elegant. It will benefit from ageing for at least a few years to smooth its youthful exuberance. If you just can’t wait, decant it for several hours and enjoy.\u003c/p>\n\n",
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"excerpt": "Check, Please! Bay Area's fourth season episode 3 (#403) profiles and reviews these three Bay Area restaurants:\r\n1) \u003cstrong>COCO500\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1363\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1336\">reviews\u003c/a> | [CLOSED]\r\n2) \u003cstrong>Crogan's Montclair\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1372\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1345\">reviews\u003c/a> |\r\n 3) \u003cstrong>Red Jade\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1367\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1347\">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/cp403iPod_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 juxtapose bold, New World flavors of a New Zealand white wine with classic, Old-World style red from Portugal. \u003cstrong>\u003ca href=\"http://www.kqedwineclub.org/\">Join the club!\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2005 Te Kairanga “Casarina” Reserve Chardonnay, Martinborough, New Zealand\u003c/strong>\u003cbr>\nThis no-holds-barred Chardonnay is big, bold, and laden with spicy oak character. Its real beauty, however, peeks through with a vibrant layer of freshness that makes you want another glass…then another.\u003c/p>\n\u003cp>\u003cstrong>2004 Lurton “Pilheiros” Douro, Portugal\u003c/strong>\u003cbr>\nMost folks just think of reds from Portugal as sweet, fortified ports, but get ready to explore the dry side of things with this smoldering red. Built from a blend of Touriga Franca, Tinta Roriz, and Touriga Nacional (the red grapes that produce port), the structure and intensity of the wine begs to be served next to a grilled steak.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Special Wine\u003c/strong>\u003cbr>\n\u003cstrong>2006 Fuse Cabernet Sauvignon, Napa Valley, California\u003c/strong>\u003cbr>\nThis unique blend of Cabernet Sauvignon with a touch of Syrah is concentrated, powerful, and yet somehow still manages to be elegant. It will benefit from ageing for at least a few years to smooth its youthful exuberance. If you just can’t wait, decant it for several hours and enjoy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>COCO500:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1336\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1332\">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/cp403iPod_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/coco50012.jpg\" alt=\"COCO500\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/coco5006.jpg\" alt=\"COCO500\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/coco5009.jpg\" alt=\"COCO500\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/coco5004.jpg\" alt=\"COCO500\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/coco50023.jpg\" alt=\"COCO500\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/coco50024.jpg\" alt=\"COCO500\" 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=coco500+san+francisco&sll=37.0625,-95.677068&sspn=50.157795,63.984375&ie=UTF8&cid=12349554066171826542&ll=37.788556,-122.392845&spn=0.023741,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=coco500+san+francisco&sll=37.0625,-95.677068&sspn=50.157795,63.984375&ie=UTF8&cid=12349554066171826542&ll=37.788556,-122.392845&spn=0.023741,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n500 Brannan Street (at 4th Street)\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-543-2222\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:reservations@coco500.com\">reservations@coco500.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.coco500.com\">www.coco500.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Loretta Keller\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Michael Morrison\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Michael Morrison\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California/Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fried Green Beans, Braised Beef Cheeks, Truffled Flatbread, Vacherin\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-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> 5:30pm-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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> Only suitable for older kids\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> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>COCO500:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1336\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1332\">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/cp403iPod_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/coco50012.jpg\" alt=\"COCO500\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/coco5006.jpg\" alt=\"COCO500\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/coco5009.jpg\" alt=\"COCO500\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/coco5004.jpg\" alt=\"COCO500\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/coco50023.jpg\" alt=\"COCO500\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/coco50024.jpg\" alt=\"COCO500\" 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=coco500+san+francisco&sll=37.0625,-95.677068&sspn=50.157795,63.984375&ie=UTF8&cid=12349554066171826542&ll=37.788556,-122.392845&spn=0.023741,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=coco500+san+francisco&sll=37.0625,-95.677068&sspn=50.157795,63.984375&ie=UTF8&cid=12349554066171826542&ll=37.788556,-122.392845&spn=0.023741,0.036478&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>\n500 Brannan Street (at 4th Street)\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-543-2222\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:reservations@coco500.com\">reservations@coco500.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.coco500.com\">www.coco500.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Loretta Keller\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Michael Morrison\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Michael Morrison\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California/Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fried Green Beans, Braised Beef Cheeks, Truffled Flatbread, Vacherin\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-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> 5:30pm-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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> Only suitable for older kids\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> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>COCO500: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1363\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1332\">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/cp403iPod_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/coco50014.jpg\" alt=\"Truffle Flatbread\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/coco50022.jpg\" alt=\"Beef Cheeks with Horseradish Sauce\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/coco50027.jpg\" alt=\"Banana Dipped in Chocolate\" hspace=\"3\">\u003cbr>\nTruffle Flatbread, Beef Cheeks with Horseradish Sauce, Banana Dipped in Chocolate\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/zheng-cao.jpg\" alt=\"Zheng Cao\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Zheng\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Opera Star\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> COCO500\u003cbr>\n\u003cstrong>Reviewed COCO500:\u003c/strong> Tuesday, November 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe quality of food was excellent, the cavatelli arrived with cream sauce, but in the mouth, it seems so light and tasty, and I think the pasta is freshly made. The truffle “pizza,” is so delicious, you actually need a moment to fully enjoy the flavor after the first bite. Also, I must mention that the sorbet is absolutely a big hit, but the chocolate cake is unforgettable.\n\u003cp>I would totally return to Coco500 with friends many, many more times, and actually, the friends, who came with me, will also return with their friends. I must say, the parking during the day is not quite convenient, but I believe after 6pm, the metered parking is much easier.\u003c/p>\n\u003cp>\u003cstrong>Portion size:\u003c/strong> Good size\u003cbr>\n\u003cstrong>Service:\u003c/strong> wonderful\u003cbr>\n\u003cstrong>Décor and atmosphere:\u003c/strong> Simple and beautiful; nice, clean, and soothing bathroom\u003cbr>\n\u003cstrong>Bang for buck:\u003c/strong> A little high, but totally worth it.\u003cbr>\n\u003cstrong>Comfort:\u003c/strong> A little crowded, but the leather seat was comfy.\u003cbr>\n\u003cstrong>Noise level:\u003c/strong> A little high.\u003cbr>\n\u003cstrong>Wait for table:\u003c/strong> No problem with a reservation.\u003cbr>\n\u003cstrong>Food arrival speed:\u003c/strong> Pretty good.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/heru-oba-shambe.jpg\" alt=\"Heru Oba Shambe\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Heru\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> African High Priest, Musician, MUNI Driver\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Pablo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Red Jade\u003cbr>\n\u003cstrong>Reviewed COCO500:\u003c/strong> Saturday, November 29, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n The portion was very small. I left the restaurant with my stomach growling like a grizzly bear. The food was good, as was the service (from entrance to service within 15 minutes). The decor and atmosphere was very bland — dim lights with bronze colored walls, and two windows facing east and south. The ONLY paintings were three mediocre pictures of trees! As far as “BANG for the BUCK,” a firecracker had more than this…EXPENSIVE!!!! The noise level was medium. As I mentioned, the wait was 15 minutes (I made a previous reservation), so the food arrival time was very adequate. Overall, I have nicknamed this restaurant “NO…NO to $58.” I will not recommend this restaurant to friends nor visit again. Overall rating by me is a letter grade of a “C.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/joan-diamond.jpg\" alt=\"Joan Diamond\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired School Principal\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Crogan’s Montclair\u003cbr>\n\u003cstrong>Reviewed COCO500:\u003c/strong> Saturday, November 15, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n There were four of us for an early dinner on a magnificent Saturday night. We found parking easily and were seated as soon as we walked in. The corner location is very easy to navigate around and is easy to access from the Bay Bridge. Prior to our arrival, Clay had called to confirm the original reservation, and Maria called to remind us. We felt very welcome.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The upscale modern feel of the restaurant is inviting, and I appreciated that even though it filled up rapidly, we were able to chat comfortably and enjoy each other’s company. Our maître d’ looked about 16, but assured us that he was not. He was affable and very, very skilled. The service is excellent.\u003c/p>\n\u003cp>Three of us had wine, and all four had appetizers. The green beans were crunchy, fresh, and our favorite. I loved the duck liver, but found the mole tacos, although beautifully presented, uneventful.\u003c/p>\n\u003cp>The wine was poured and we moved on to an artful and tasty soup, a red pear salad, and lamb sugo. Not quite sure what sugo means, but again, it was artful and very good.\u003c/p>\n\u003cp>We had a short discussion about the wine glasses. One of our “party” is a bartender, and hence, very knowledgeable. Upon our request our wine glasses were quickly exchanged for those appropriate to the wine.\u003c/p>\n\u003cp>Our main courses were divine, although the wait for them to arrive seemed quite long. My salmon was cooked perfectly and presently beautifully. The tastes I had of my friend’s dishes confirmed that theirs too were wonderful.\u003c/p>\n\u003cp>We managed to end with four fantastic desserts and coffee. We particularly liked the “noncommittal” dessert idea of something small in the spirit of a dessert. My banana dipped in chocolate was fantastic, and took me back to my childhood when such joys were readily available. We all voted the “vacherin” — Swiss meringue, chocolate, coffee gelato, and candied almonds — as something straight from heaven!!!! Our favorite.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Everyone had a wonderful time. This is an upscale expensive restaurant (at least the way we did it) and I will come back for special occasions. I feel fortunate to have enjoyed such a wonderful meal in a most comfortable and warm setting.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n500 Brannan Street (at 4th Street)\r\nSan Francisco, CA 94107\r\n\u003cstrong>Phone:\u003c/strong> 415-543-2222\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.coco500.com\">www.coco500.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> California/Mediterranean\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"description": "Location:\r\n500 Brannan Street (at 4th Street)\r\nSan Francisco, CA 94107\r\nPhone: 415-543-2222\r\nWebsite: www.coco500.com\r\nType of Cuisine: California/Mediterranean\r\nReviewed: Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>COCO500: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1363\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1332\">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/cp403iPod_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/coco50014.jpg\" alt=\"Truffle Flatbread\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/coco50022.jpg\" alt=\"Beef Cheeks with Horseradish Sauce\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/coco50027.jpg\" alt=\"Banana Dipped in Chocolate\" hspace=\"3\">\u003cbr>\nTruffle Flatbread, Beef Cheeks with Horseradish Sauce, Banana Dipped in Chocolate\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/zheng-cao.jpg\" alt=\"Zheng Cao\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Zheng\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Opera Star\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> COCO500\u003cbr>\n\u003cstrong>Reviewed COCO500:\u003c/strong> Tuesday, November 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe quality of food was excellent, the cavatelli arrived with cream sauce, but in the mouth, it seems so light and tasty, and I think the pasta is freshly made. The truffle “pizza,” is so delicious, you actually need a moment to fully enjoy the flavor after the first bite. Also, I must mention that the sorbet is absolutely a big hit, but the chocolate cake is unforgettable.\n\u003cp>I would totally return to Coco500 with friends many, many more times, and actually, the friends, who came with me, will also return with their friends. I must say, the parking during the day is not quite convenient, but I believe after 6pm, the metered parking is much easier.\u003c/p>\n\u003cp>\u003cstrong>Portion size:\u003c/strong> Good size\u003cbr>\n\u003cstrong>Service:\u003c/strong> wonderful\u003cbr>\n\u003cstrong>Décor and atmosphere:\u003c/strong> Simple and beautiful; nice, clean, and soothing bathroom\u003cbr>\n\u003cstrong>Bang for buck:\u003c/strong> A little high, but totally worth it.\u003cbr>\n\u003cstrong>Comfort:\u003c/strong> A little crowded, but the leather seat was comfy.\u003cbr>\n\u003cstrong>Noise level:\u003c/strong> A little high.\u003cbr>\n\u003cstrong>Wait for table:\u003c/strong> No problem with a reservation.\u003cbr>\n\u003cstrong>Food arrival speed:\u003c/strong> Pretty good.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/heru-oba-shambe.jpg\" alt=\"Heru Oba Shambe\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Heru\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> African High Priest, Musician, MUNI Driver\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Pablo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Red Jade\u003cbr>\n\u003cstrong>Reviewed COCO500:\u003c/strong> Saturday, November 29, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n The portion was very small. I left the restaurant with my stomach growling like a grizzly bear. The food was good, as was the service (from entrance to service within 15 minutes). The decor and atmosphere was very bland — dim lights with bronze colored walls, and two windows facing east and south. The ONLY paintings were three mediocre pictures of trees! As far as “BANG for the BUCK,” a firecracker had more than this…EXPENSIVE!!!! The noise level was medium. As I mentioned, the wait was 15 minutes (I made a previous reservation), so the food arrival time was very adequate. Overall, I have nicknamed this restaurant “NO…NO to $58.” I will not recommend this restaurant to friends nor visit again. Overall rating by me is a letter grade of a “C.”\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/joan-diamond.jpg\" alt=\"Joan Diamond\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired School Principal\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Crogan’s Montclair\u003cbr>\n\u003cstrong>Reviewed COCO500:\u003c/strong> Saturday, November 15, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n There were four of us for an early dinner on a magnificent Saturday night. We found parking easily and were seated as soon as we walked in. The corner location is very easy to navigate around and is easy to access from the Bay Bridge. Prior to our arrival, Clay had called to confirm the original reservation, and Maria called to remind us. We felt very welcome.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The upscale modern feel of the restaurant is inviting, and I appreciated that even though it filled up rapidly, we were able to chat comfortably and enjoy each other’s company. Our maître d’ looked about 16, but assured us that he was not. He was affable and very, very skilled. The service is excellent.\u003c/p>\n\u003cp>Three of us had wine, and all four had appetizers. The green beans were crunchy, fresh, and our favorite. I loved the duck liver, but found the mole tacos, although beautifully presented, uneventful.\u003c/p>\n\u003cp>The wine was poured and we moved on to an artful and tasty soup, a red pear salad, and lamb sugo. Not quite sure what sugo means, but again, it was artful and very good.\u003c/p>\n\u003cp>We had a short discussion about the wine glasses. One of our “party” is a bartender, and hence, very knowledgeable. Upon our request our wine glasses were quickly exchanged for those appropriate to the wine.\u003c/p>\n\u003cp>Our main courses were divine, although the wait for them to arrive seemed quite long. My salmon was cooked perfectly and presently beautifully. The tastes I had of my friend’s dishes confirmed that theirs too were wonderful.\u003c/p>\n\u003cp>We managed to end with four fantastic desserts and coffee. We particularly liked the “noncommittal” dessert idea of something small in the spirit of a dessert. My banana dipped in chocolate was fantastic, and took me back to my childhood when such joys were readily available. We all voted the “vacherin” — Swiss meringue, chocolate, coffee gelato, and candied almonds — as something straight from heaven!!!! Our favorite.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Everyone had a wonderful time. This is an upscale expensive restaurant (at least the way we did it) and I will come back for special occasions. I feel fortunate to have enjoyed such a wonderful meal in a most comfortable and warm setting.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "crogans-montclair-restaurant-info",
"title": "Crogan's Montclair: Restaurant Info",
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"content": "\u003cp>\u003cstrong>Crogan’s Montclair:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1345\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1332\">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/cp403iPod_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/crogans1.jpg\" alt=\"Crogans Montclair\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/crogans2.jpg\" alt=\"Crogans Montclair\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/crogans13.jpg\" alt=\"Crogans Montclair\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/crogans4.jpg\" alt=\"Crogans Montclair\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/crogans11.jpg\" alt=\"Crogans Montclair\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/crogans7.jpg\" alt=\"Crogans Montclair\" 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=crogan's+montclair+oakland&sll=37.767492,-122.428508&sspn=0.023849,0.031242&ie=UTF8&cid=10784312239778747214&ll=37.869433,-122.193718&spn=0.094858,0.145912&z=12&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=crogan's+montclair+oakland&sll=37.767492,-122.428508&sspn=0.023849,0.031242&ie=UTF8&cid=10784312239778747214&ll=37.869433,-122.193718&spn=0.094858,0.145912&z=12&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n6101 La Salle Avenue (at Moraga Avenue)\u003cbr>\nOakland, CA 94611\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), street (easy), paid lot, validated\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-339-2098\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@crogansrestaurant.com\">info@crogansrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.crogansrestaurant.com\">www.crogansrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Anne Gattis\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Pub\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fish and Chips\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> $10\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-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-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (Sunday), 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> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> The day of dining or as far in advance as the diner desires.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> 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>Crogan’s Montclair:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1345\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1332\">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/cp403iPod_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/crogans1.jpg\" alt=\"Crogans Montclair\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/crogans2.jpg\" alt=\"Crogans Montclair\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/crogans13.jpg\" alt=\"Crogans Montclair\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/crogans4.jpg\" alt=\"Crogans Montclair\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/crogans11.jpg\" alt=\"Crogans Montclair\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/crogans7.jpg\" alt=\"Crogans Montclair\" 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=crogan's+montclair+oakland&sll=37.767492,-122.428508&sspn=0.023849,0.031242&ie=UTF8&cid=10784312239778747214&ll=37.869433,-122.193718&spn=0.094858,0.145912&z=12&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=crogan's+montclair+oakland&sll=37.767492,-122.428508&sspn=0.023849,0.031242&ie=UTF8&cid=10784312239778747214&ll=37.869433,-122.193718&spn=0.094858,0.145912&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>\n6101 La Salle Avenue (at Moraga Avenue)\u003cbr>\nOakland, CA 94611\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), street (easy), paid lot, validated\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-339-2098\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@crogansrestaurant.com\">info@crogansrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.crogansrestaurant.com\">www.crogansrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Anne Gattis\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Pub\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fish and Chips\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> $10\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-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-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (Sunday), 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> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> The day of dining or as far in advance as the diner desires.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Crogan’s Montclair: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1372\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1332\">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/cp403iPod_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/crogans16.jpg\" alt=\"Seafood Saute\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/crogans19.jpg\" alt=\"Onion Rings\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/crogans22.jpg\" alt=\"Coconut Shrimp\" hspace=\"3\">\u003cbr>\nSeafood Sauté, Onion Rings, Coconut Shrimp\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/joan-diamond.jpg\" alt=\"Joan Diamond\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired School Principal\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Crogan’s Montclair\u003cbr>\n\u003cstrong>Reviewed Crogan’s Montclair:\u003c/strong> Tuesday, November 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Crogan’s is the equivalent of “Cheers” for people who have lived in Montclair, Oakland for years. The place is warm and welcoming for everyone, but for me it is a place where “everyone knows my name.” Today was my restaurant review day.\n\u003cp>There were two of us for an early dinner. Crogan’s had the usual welcoming buzz in the bar area where we were greeted with warm hellos, as people moved over to make generous room for us. We’re both regulars. We declined the warm offers in favor of the quiet dining room where we could talk and order a full dinner.\u003c/p>\n\u003cp>We started with drinks and an appetizer of onion rings. Crogan’s does a magnificent job with everything fried: french fries, calamari, and in this case, onion rings. They were perfect, and came with catsup and ranch sauce for dipping. The bread and butter were already on the table. The butter was wrapped in little squares — I have always disliked the unwrapping, and prefer butter in a more accessible format!!!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We moved on to “the special salad,” which was listed on the specials for the day. It was absolutely wonderful: fresh vegetables, shrimp, and avocado with a spectacular herb-vinaigrette dressing. The main courses were good and very filling. My pasta came in a huge portion with lots of cheese on top. The side order of garlic bread was crispy with great seasoning.\u003c/p>\n\u003cp>As we left the dinning room and walked through the bar, I was struck by the warmth of Crogan’s, the welcoming feeling and the always good and plentiful food!!!!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/zheng-cao.jpg\" alt=\"Zheng Cao\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Zheng\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Opera Star\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> COCO500\u003cbr>\n\u003cstrong>Reviewed Crogan’s Montclair:\u003c/strong> Friday, November 28, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Portion size:\u003c/strong> The soup is so little for a bowl for $6.95, everything else is OK-sized.\u003cbr>\n\u003cstrong>Quality of food:\u003c/strong> Nothing special about the food, the hamburger is very dry, and also scallops had no taste, the salad is very average. The only worthy thing is the soup, other items are simply not good.\u003cbr>\n\u003cstrong>Service:\u003c/strong> The waiter was nice, but only came by the table with food; not attentive.\u003cbr>\n\u003cstrong>Décor and atmosphere:\u003c/strong> It’s very simple, old fashioned decor.\u003cbr>\n\u003cstrong>Bang for buck:\u003c/strong> Not good.\u003cbr>\n\u003cstrong>Comfort:\u003c/strong> It’s OK.\u003cbr>\n\u003cstrong>Noise level:\u003c/strong> Good\u003cbr>\n\u003cstrong>Wait for table:\u003c/strong> No wait at that time.\u003cbr>\n\u003cstrong>Food arrival speed:\u003c/strong> It’s good speed.\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Parking on the street, it’s pretty hard to find a spot, the area is beautiful though. But I wouldn’t recommend this very average restaurant to my friends.\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/heru-oba-shambe.jpg\" alt=\"Heru Oba Shambe\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Heru\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> African High Priest, Musician, MUNI Driver\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Pablo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Red Jade\u003cbr>\n\u003cstrong>Reviewed Crogan’s Montclair:\u003c/strong> Friday, November 21, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon my making of reservations, I was told by the concierge representative that there was a parking garage, so one would not have search in an overcrowded area. I WAS NOT told it closed the same time as my reservation (7:30pm). The garage is NOT easily accessible by those with mobility limitations.\u003c/p>\n\u003cp>The portion size was very generous. As a matter of fact, my family accompanied me, and my daughter ordered a “kid’s pizza.” The pizza was the size of an adult large! The seafood sauté was very tasty, just enough cream with butter, and all the shrimps burst with flavor. The scallops weren’t over, nor under-cooked, just right for consumption. The lobster had just enough zing not to be too rubbery or too soft.\u003c/p>\n\u003cp>The service was FAIR. Our server seemed to be preoccupied elsewhere — maybe her coverage area was too large. The decor was fair, I couldn’t fathom why an Irish restaurant with a full bar had so many posters/pictures in French and Spanish themes.\u003c/p>\n\u003cp>The noise level is medium — it seems the sitcom lyrics and music comes to mind when I was in this restaurant. Everyone seemed to know everyone, and the restaurant staff seemed to know most of their patrons by name. “…We want to go where everyone knows your name…” I was waiting for someone to enter and for everyone to yell out his name like in the sitcom \u003cem>Cheers\u003c/em>. I found this to be a plus and not a hindrance.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This restaurant is DEFINITELY “kid-friendly.” The food is an EXCELLENT value for taste, porportion, and cost. The wine list consists of various white, red, sparkling, and house from $5-10. Overall, I give this restaurant a strong “B” letter grade, and I would return and recommend it to friends.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Crogan’s Montclair: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1372\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1332\">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/cp403iPod_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/crogans16.jpg\" alt=\"Seafood Saute\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/crogans19.jpg\" alt=\"Onion Rings\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/04/crogans22.jpg\" alt=\"Coconut Shrimp\" hspace=\"3\">\u003cbr>\nSeafood Sauté, Onion Rings, Coconut Shrimp\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/joan-diamond.jpg\" alt=\"Joan Diamond\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired School Principal\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Crogan’s Montclair\u003cbr>\n\u003cstrong>Reviewed Crogan’s Montclair:\u003c/strong> Tuesday, November 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Crogan’s is the equivalent of “Cheers” for people who have lived in Montclair, Oakland for years. The place is warm and welcoming for everyone, but for me it is a place where “everyone knows my name.” Today was my restaurant review day.\n\u003cp>There were two of us for an early dinner. Crogan’s had the usual welcoming buzz in the bar area where we were greeted with warm hellos, as people moved over to make generous room for us. We’re both regulars. We declined the warm offers in favor of the quiet dining room where we could talk and order a full dinner.\u003c/p>\n\u003cp>We started with drinks and an appetizer of onion rings. Crogan’s does a magnificent job with everything fried: french fries, calamari, and in this case, onion rings. They were perfect, and came with catsup and ranch sauce for dipping. The bread and butter were already on the table. The butter was wrapped in little squares — I have always disliked the unwrapping, and prefer butter in a more accessible format!!!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We moved on to “the special salad,” which was listed on the specials for the day. It was absolutely wonderful: fresh vegetables, shrimp, and avocado with a spectacular herb-vinaigrette dressing. The main courses were good and very filling. My pasta came in a huge portion with lots of cheese on top. The side order of garlic bread was crispy with great seasoning.\u003c/p>\n\u003cp>As we left the dinning room and walked through the bar, I was struck by the warmth of Crogan’s, the welcoming feeling and the always good and plentiful food!!!!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/zheng-cao.jpg\" alt=\"Zheng Cao\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Zheng\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Opera Star\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> COCO500\u003cbr>\n\u003cstrong>Reviewed Crogan’s Montclair:\u003c/strong> Friday, November 28, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Portion size:\u003c/strong> The soup is so little for a bowl for $6.95, everything else is OK-sized.\u003cbr>\n\u003cstrong>Quality of food:\u003c/strong> Nothing special about the food, the hamburger is very dry, and also scallops had no taste, the salad is very average. The only worthy thing is the soup, other items are simply not good.\u003cbr>\n\u003cstrong>Service:\u003c/strong> The waiter was nice, but only came by the table with food; not attentive.\u003cbr>\n\u003cstrong>Décor and atmosphere:\u003c/strong> It’s very simple, old fashioned decor.\u003cbr>\n\u003cstrong>Bang for buck:\u003c/strong> Not good.\u003cbr>\n\u003cstrong>Comfort:\u003c/strong> It’s OK.\u003cbr>\n\u003cstrong>Noise level:\u003c/strong> Good\u003cbr>\n\u003cstrong>Wait for table:\u003c/strong> No wait at that time.\u003cbr>\n\u003cstrong>Food arrival speed:\u003c/strong> It’s good speed.\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Parking on the street, it’s pretty hard to find a spot, the area is beautiful though. But I wouldn’t recommend this very average restaurant to my friends.\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/heru-oba-shambe.jpg\" alt=\"Heru Oba Shambe\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Heru\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> African High Priest, Musician, MUNI Driver\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Pablo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Red Jade\u003cbr>\n\u003cstrong>Reviewed Crogan’s Montclair:\u003c/strong> Friday, November 21, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUpon my making of reservations, I was told by the concierge representative that there was a parking garage, so one would not have search in an overcrowded area. I WAS NOT told it closed the same time as my reservation (7:30pm). The garage is NOT easily accessible by those with mobility limitations.\u003c/p>\n\u003cp>The portion size was very generous. As a matter of fact, my family accompanied me, and my daughter ordered a “kid’s pizza.” The pizza was the size of an adult large! The seafood sauté was very tasty, just enough cream with butter, and all the shrimps burst with flavor. The scallops weren’t over, nor under-cooked, just right for consumption. The lobster had just enough zing not to be too rubbery or too soft.\u003c/p>\n\u003cp>The service was FAIR. Our server seemed to be preoccupied elsewhere — maybe her coverage area was too large. The decor was fair, I couldn’t fathom why an Irish restaurant with a full bar had so many posters/pictures in French and Spanish themes.\u003c/p>\n\u003cp>The noise level is medium — it seems the sitcom lyrics and music comes to mind when I was in this restaurant. Everyone seemed to know everyone, and the restaurant staff seemed to know most of their patrons by name. “…We want to go where everyone knows your name…” I was waiting for someone to enter and for everyone to yell out his name like in the sitcom \u003cem>Cheers\u003c/em>. I found this to be a plus and not a hindrance.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This restaurant is DEFINITELY “kid-friendly.” The food is an EXCELLENT value for taste, porportion, and cost. The wine list consists of various white, red, sparkling, and house from $5-10. Overall, I give this restaurant a strong “B” letter grade, and I would return and recommend it to friends.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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},
"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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