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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/cp402iPod_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\" class=\"alignleft size-full wp-image-1022\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/leslie3.jpg\" alt=\"leslie sbrocco\" 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.\u003c/p>\n\u003cp>\u003cstrong>Wines of the Week: KQED Wine Club\u003c/strong>\u003cbr>\nOur guests enjoyed these two delicious offerings from the \u003ca href=\"http://www.kqedwineclub.org/\">\u003cstrong>KQED Wine Club\u003c/strong>\u003c/a>. These wines serve up worldwide diversity from a refreshing white to an elegant red. \u003ca href=\"http://www.kqedwineclub.org/\">\u003cstrong>Join the club!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>2006 Osseus Sauvignon Blanc, Santa Ynez Valley, California\u003c/strong>\u003cbr>\nThink of this wine as sunshine in a bottle. Bright and juicy with loads of citrus fruit flavors, it’s the type of wine you want to sip while basking in the sunshine.\u003c/p>\n\u003cp>\u003cstrong>2005 La Fenetre Cabernet Sauvignon, Santa Barbara, California\u003c/strong>\u003cbr>\nCabernet Sauvignon is so popular because it offers a mouthful of fruit backed up with structure and body. It’s the kind of wine you want to drink with hearty fare from lamb to burgers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Special Wine\u003c/strong>\u003cbr>\n\u003cstrong>2005 Judd’s Hill Petite Sirah, Lodi, California\u003c/strong>\u003cbr>\nPetite Sirah — the grape variety — produces wines that are anything but petite. Think of them as a linebacker on a football team nicknamed “Tiny.” This version packs a wallop of jammy fruit with a peppery kick.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Shanghai Dumpling King:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1219\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1213\">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/cp402iPod_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/40/2009/03/shanghai1.jpg\" alt=\"Shanghai Dumpling King\" hspace=\"3\"> \u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/shanghai3.jpg\" alt=\"Shanghai Dumpling King\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/shanghai5.jpg\" alt=\"Shanghai Dumpling King\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/shanghai21.jpg\" alt=\"Shanghai Dumpling King\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/shanghai2.jpg\" alt=\"Shanghai Dumpling King\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/shanghai22.jpg\" alt=\"Shanghai Dumpling King\" 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=shanghai+dumpling+king+sf&sll=37.78385,-122.409239&sspn=0.029406,0.032015&ie=UTF8&cid=16342274677353409571&ll=37.816565,-122.477646&spn=0.094926,0.145912&z=12&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=shanghai+dumpling+king+sf&sll=37.78385,-122.409239&sspn=0.029406,0.032015&ie=UTF8&cid=16342274677353409571&ll=37.816565,-122.477646&spn=0.094926,0.145912&z=12&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n3319 Balboa Street (at 34th Avenue)\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-387-2088\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Lu Kuang\u003cbr>\n\u003cstrong>Executive Chefs:\u003c/strong> Thomas Tan and Lu Kuang\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Chinese-Shanghai\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Shanghai Steamed Dumpling\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> BYOB\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 10:30am-9:15pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:30am-9:15pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:30am-9:15pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:30am-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-9:15pm\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> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard ($20 minimum for credit cards)\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> 1 hour\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Shanghai Dumpling King:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1219\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1213\">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/cp402iPod_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/40/2009/03/shanghai1.jpg\" alt=\"Shanghai Dumpling King\" hspace=\"3\"> \u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/shanghai3.jpg\" alt=\"Shanghai Dumpling King\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/shanghai5.jpg\" alt=\"Shanghai Dumpling King\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/shanghai21.jpg\" alt=\"Shanghai Dumpling King\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/shanghai2.jpg\" alt=\"Shanghai Dumpling King\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/shanghai22.jpg\" alt=\"Shanghai Dumpling King\" 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=shanghai+dumpling+king+sf&sll=37.78385,-122.409239&sspn=0.029406,0.032015&ie=UTF8&cid=16342274677353409571&ll=37.816565,-122.477646&spn=0.094926,0.145912&z=12&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=shanghai+dumpling+king+sf&sll=37.78385,-122.409239&sspn=0.029406,0.032015&ie=UTF8&cid=16342274677353409571&ll=37.816565,-122.477646&spn=0.094926,0.145912&z=12&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Shanghai Dumpling King: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1257\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1213\">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/cp402iPod_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/40/2009/03/shanghai9.jpg\" alt=\"Xiao Long Bao Soup Dumplings\" hspace=\"3\"> \u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/shanghai13.jpg\" alt=\"Shanghai Vegetarian Dumplings\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/shanghai15.jpg\" alt=\"Spicy Ma Po Tofu\" hspace=\"3\">\u003cbr>\nXiao Long Bao Soup Dumplings, Shanghai Vegetarian Dumplings, Spicy Ma Po Tofu\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/lysley-tenorio.jpg\" alt=\"Lysley Tenorio\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lysley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> English Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai Dumpling King\u003cbr>\n\u003cstrong>Reviewed Shanghai Dumpling King:\u003c/strong> Thursday, December 25, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChristmas came early for us this year — the 19th! — so on Christmas night, we found ourselves driving around the city in search of a place serving dinner, and like a holiday miracle, the Shanghai Dumpling King was actually open. It’s been a favorite spot for the past four years, and it never disappoints. As its name proclaims, this restaurant is indeed the king of dumplings, and we are its royal (and loyal) subjects. They make the best Chinese dumplings I’ve ever had, and it’s their xiao long bao, the soup dumplings, that put them on the map — perfect pouches filled, not only with pork, but with actual soup, just enough so that you need an actual soup spoon to eat them. You pick up the dumpling with a spoon, give it a quick dip into a bit of soy sauce and vinegar, and bite. Since we’d celebrated Christmas the week before, the soup dumplings were the perfect present to open on Christmas night. The slippery floury pouch and the tender bit of pork inside mix perfectly with the hot and just-salty-enough soup. On a foggy and windy Outer Richmond night it was the gift that kept on giving.\u003c/p>\n\u003cp>While soup dumplings are the superstar on the menu, the others are excellent as well. They offer about a dozen different kinds, and my favorites are the pork and crabmeat, the pork and chive, and the vegetable. All are steamed, and arrive in their own bamboo steamers. I also love the pan-fried pork buns, which are like little pork buns you might find at a fast food dim sum joint along Clement Street, but much better. The quality of the pork filling and the bun itself surpass those by far. For new visitors to Shanghai Dumpling King, I always recommend making an entire meal out of the dumplings. Ranging from five to eight dollars each, they’re an amazing deal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the non-dumpling fare is good too, and on Christmas night, we feasted. We ordered three dumplings (the soup dumpling, the chive, and the vegetable) along with several entrees (the bok choy with bean curd sheet, the salt pan cake, the spicy pork noodle soup, which they recommended, and the orange peel beef).\u003c/p>\n\u003cp>The bok choy is stir-fried just enough to maintain its flavor and crunch, with bits of garlic mixed in, and I’m a fan of the bean curd sheet, these thin ribbons of tofu. They have a subtle flavor, and a rubbery texture that I happen to enjoy. I’d never had the salt pan cake before, and I loved it. It was like a fried pastry stuffed with bits of pork, sautéed onion, and cabbage, which mixed together, had an almost gooey texture. The spicy pork noodle soup was also new to me, and it was perfect for the cold night. It had rice noodles in a thick broth that tasted like a more subtle Thai peanut sauce. The orange peel beef had a Panda Express-y quality (the sauce was a bit too thick and heavy), but it was undeniably flavorful, and I appreciated the fact that you could actually taste the orange peel.\u003c/p>\n\u003cp>For dessert, we had the egg puffs. This is always an interesting moment at Shanghai Dumpling King. Half the time, the egg puffs (which are doughy and eggy and sugary and deep fried and delicious—think of it as a Chinese doughnut) are free — there have been times where they’re literally handing them out to anyone who wants them. On Christmas night, they were free again, but they’re so good that we’d gladly pay for them, too.\u003c/p>\n\u003cp>Their mysterious egg puff policy is, I have to say, indicative of Shanghai Dumpling King. There is something a little haphazard about the service: you never know which order they’ll bring out first, if they’ll treat the dumplings as your appetizer or your entrée, if your water glass will ever be re-filled (or filled). But I consider this part of the restaurant’s hole-in-the-wall charm. It’s a small, two-room joint, modestly decorated with hand-written menus taped to the wall. You get the sense that the place is family-owned and family-run. You can see them cooking and chatting in the kitchen area, and on Christmas night, I liked that some of the staff were enjoying their own dinner at the table next to ours. A very Merry Christmas from the King of Dumplings.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/sydney-pfaff.jpg\" alt=\"Sydney Pfaff\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sydney\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> farmerbrown\u003cbr>\n\u003cstrong>Reviewed Shanghai Dumpling King:\u003c/strong> Sunday, December 28, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIf I lived anywhere near Shanghai Dumpling, I would probably eat there every other night, if not more often. Unfortunately (or fortunately for my belly), it’s a 30-40 minute ride on the 38 bus to get there, and I’m not really willing to commit to that — even though the dumplings are heavenly.\u003c/p>\n\u003cp>I will preface this by saying the food was delicious and once we were finally able to order, the food came rather quickly. The first mistake of the evening was leaving the house really hungry, making the bus ride feel like an eternity. Once we walked the two blocks from the bus stop and entered the restaurant, we were behind one family waiting for a table. The place was busy, but there were at least four or five tables open. We stood for ten minutes before the family before us was seated, then we stood for an additional six or seven minutes before being seated at one of the two-tops against the wall in the second room.\u003c/p>\n\u003cp>We were given tea the second we sat down, which was very nice. But no joking, we sat for 20 minutes before anyone came back to take our order. After several attempts to get a server’s attention, I pretty much had to stand and waive my arms frantically until one of the girls came by. I ordered a spicy tofu dish that was covered in a great sauce, almost similar to barbeque sauce. The tofu was excellent, although one gripe was that the plastic chopsticks made it very difficult to pick up sauce-soaked, slippery tofu. I mixed it with rice to make it easier to grab with my sticks and all was well. I also ordered the vegetarian dumplings, but they were out of the classic ones, so I had the Shanghai veggie dumplings — so good! I could have eaten ten of them. The boyfriend had the Tianjin dumplings, which he loved. He also had the Lion’s head soup, which he didn’t really like so much, as the meatballs were dry even though they were soaking in soup, but he did like the soup and silver noodles.\u003c/p>\n\u003cp>We followed the meal with the most wonderful little treats — the sugar egg puffs! They were so good, I couldn’t believe it. They’re like glorified donuts, but super light and fluffy. We ordered way too much food, but had plenty of leftovers for lunch the following day. After all of this, we were both in food comas and ready to lie down on the floor right then and there. Unfortunately, it took another 20 minutes to get anyone’s attention for the check. We sat and waited, and waited. Once again, I had to practically grab someone to come bring us the check. We actually had to ask for it three times before someone finally brought it to us! Thankfully, we didn’t need change, so we paid and ran to catch the 38 back to civilization.\u003c/p>\n\u003cp>I will definitely return soon, but I’ll remember to eat a small snack before going and be sure not to have anything I have to hurry back to after dinner.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/ray-bautista.jpg\" alt=\"Ray Bautista\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Electrical Design Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Larkspur\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Caesar’s Italian Restaurant\u003cbr>\n\u003cstrong>Reviewed Shanghai Dumpling King:\u003c/strong> Monday, December 15, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI invited my neighbor to join me for lunch at this restaurant because we both\u003cbr>\nenjoy Chinese food greatly. Arriving to the location at 34th and Balboa Street, metered street parking was not a problem. The location was easy to find with their big white and red sign.\u003c/p>\n\u003cp>Upon entering, we were greeted and they indicated that we could select any table in either: 1, the main dining entrance room with five tables with a to-go counter; or 2, the adjacent main dining room with 12 tables.\u003c/p>\n\u003cp>The décor and atmosphere was very simple with some Chinese decorations. We selected a table for four in the main dining room with no tablecloth or utensils. Two minutes later, the waiter brought us chopsticks, napkins and the menus. Another waiter brought over a plate of three Sugar Egg Puffs and asked us if we would like some (they looked great), but we indicated “no,” it was too early for dessert.\u003c/p>\n\u003cp>In reviewing the menu, we saw they had it all: Dim Sum (24 selections), appetizers (10), soup and clay pot (17), rice and noodle (22), vegetable (14), beef (8), chicken (7), seafood (11), pork (11), egg foo young (5), and dessert (8). The selection was too great for our palates, we wanted ten to 15 dishes, but we ordered only six selections for three-course meal. Our waiter was new, so we had to order by number and name of each dish we wanted:\u003c/p>\n\u003cp>Course #1. #13. Vegetarian Pot Sticker (8)\u003c/p>\n\u003cp>Course #2. #43. Chicken and Corn Soup (for 2) — it comes in large bowl for four — and #21. Green Onion Pancakes.\u003c/p>\n\u003cp>Course #3. #80. Eggplant with garlic sauce and #95. Beef with Bean Curd. (Each portion was made to serve 3 persons; you would not go hungry.)\u003c/p>\n\u003cp>Comments: A. They also had a Lunch Special Menu of (18) dishes. Includes: Daily Soup and Steamed Rice for $4.95 or $5.50. B. They also had a take-out counter with fixed (4) items for $3.50. At 12 noon for lunch, they had line out the door, about 25 persons deep.\u003c/p>\n\u003cp>All in all, we had a very enjoying lunch for five reasons:\u003c/p>\n\u003cp>1. Each course was served quickly.\u003cbr>\n2. You had a choice: with or without MSG.\u003cbr>\n3. Each serving plate would serve 3 persons. (portions were large)\u003cbr>\n4. Each dish was very tasty and good.\u003cbr>\n5. The value and price of each dish, price was very reasonable. (Bang for the buck.)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would recommend this restaurant to our familes and friends with no reservations, if they lived in San Francisco or were the neighborhood.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n3319 Balboa Street (at 34th Avenue)\r\nSan Francisco, CA 94121\r\n\u003cstrong>Phone:\u003c/strong> 415-387-2088\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Chinese-Shanghai\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Shanghai Dumpling King: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1257\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1213\">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/cp402iPod_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/40/2009/03/shanghai9.jpg\" alt=\"Xiao Long Bao Soup Dumplings\" hspace=\"3\"> \u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/shanghai13.jpg\" alt=\"Shanghai Vegetarian Dumplings\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/shanghai15.jpg\" alt=\"Spicy Ma Po Tofu\" hspace=\"3\">\u003cbr>\nXiao Long Bao Soup Dumplings, Shanghai Vegetarian Dumplings, Spicy Ma Po Tofu\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/lysley-tenorio.jpg\" alt=\"Lysley Tenorio\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lysley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> English Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai Dumpling King\u003cbr>\n\u003cstrong>Reviewed Shanghai Dumpling King:\u003c/strong> Thursday, December 25, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChristmas came early for us this year — the 19th! — so on Christmas night, we found ourselves driving around the city in search of a place serving dinner, and like a holiday miracle, the Shanghai Dumpling King was actually open. It’s been a favorite spot for the past four years, and it never disappoints. As its name proclaims, this restaurant is indeed the king of dumplings, and we are its royal (and loyal) subjects. They make the best Chinese dumplings I’ve ever had, and it’s their xiao long bao, the soup dumplings, that put them on the map — perfect pouches filled, not only with pork, but with actual soup, just enough so that you need an actual soup spoon to eat them. You pick up the dumpling with a spoon, give it a quick dip into a bit of soy sauce and vinegar, and bite. Since we’d celebrated Christmas the week before, the soup dumplings were the perfect present to open on Christmas night. The slippery floury pouch and the tender bit of pork inside mix perfectly with the hot and just-salty-enough soup. On a foggy and windy Outer Richmond night it was the gift that kept on giving.\u003c/p>\n\u003cp>While soup dumplings are the superstar on the menu, the others are excellent as well. They offer about a dozen different kinds, and my favorites are the pork and crabmeat, the pork and chive, and the vegetable. All are steamed, and arrive in their own bamboo steamers. I also love the pan-fried pork buns, which are like little pork buns you might find at a fast food dim sum joint along Clement Street, but much better. The quality of the pork filling and the bun itself surpass those by far. For new visitors to Shanghai Dumpling King, I always recommend making an entire meal out of the dumplings. Ranging from five to eight dollars each, they’re an amazing deal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the non-dumpling fare is good too, and on Christmas night, we feasted. We ordered three dumplings (the soup dumpling, the chive, and the vegetable) along with several entrees (the bok choy with bean curd sheet, the salt pan cake, the spicy pork noodle soup, which they recommended, and the orange peel beef).\u003c/p>\n\u003cp>The bok choy is stir-fried just enough to maintain its flavor and crunch, with bits of garlic mixed in, and I’m a fan of the bean curd sheet, these thin ribbons of tofu. They have a subtle flavor, and a rubbery texture that I happen to enjoy. I’d never had the salt pan cake before, and I loved it. It was like a fried pastry stuffed with bits of pork, sautéed onion, and cabbage, which mixed together, had an almost gooey texture. The spicy pork noodle soup was also new to me, and it was perfect for the cold night. It had rice noodles in a thick broth that tasted like a more subtle Thai peanut sauce. The orange peel beef had a Panda Express-y quality (the sauce was a bit too thick and heavy), but it was undeniably flavorful, and I appreciated the fact that you could actually taste the orange peel.\u003c/p>\n\u003cp>For dessert, we had the egg puffs. This is always an interesting moment at Shanghai Dumpling King. Half the time, the egg puffs (which are doughy and eggy and sugary and deep fried and delicious—think of it as a Chinese doughnut) are free — there have been times where they’re literally handing them out to anyone who wants them. On Christmas night, they were free again, but they’re so good that we’d gladly pay for them, too.\u003c/p>\n\u003cp>Their mysterious egg puff policy is, I have to say, indicative of Shanghai Dumpling King. There is something a little haphazard about the service: you never know which order they’ll bring out first, if they’ll treat the dumplings as your appetizer or your entrée, if your water glass will ever be re-filled (or filled). But I consider this part of the restaurant’s hole-in-the-wall charm. It’s a small, two-room joint, modestly decorated with hand-written menus taped to the wall. You get the sense that the place is family-owned and family-run. You can see them cooking and chatting in the kitchen area, and on Christmas night, I liked that some of the staff were enjoying their own dinner at the table next to ours. A very Merry Christmas from the King of Dumplings.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/sydney-pfaff.jpg\" alt=\"Sydney Pfaff\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sydney\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> farmerbrown\u003cbr>\n\u003cstrong>Reviewed Shanghai Dumpling King:\u003c/strong> Sunday, December 28, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIf I lived anywhere near Shanghai Dumpling, I would probably eat there every other night, if not more often. Unfortunately (or fortunately for my belly), it’s a 30-40 minute ride on the 38 bus to get there, and I’m not really willing to commit to that — even though the dumplings are heavenly.\u003c/p>\n\u003cp>I will preface this by saying the food was delicious and once we were finally able to order, the food came rather quickly. The first mistake of the evening was leaving the house really hungry, making the bus ride feel like an eternity. Once we walked the two blocks from the bus stop and entered the restaurant, we were behind one family waiting for a table. The place was busy, but there were at least four or five tables open. We stood for ten minutes before the family before us was seated, then we stood for an additional six or seven minutes before being seated at one of the two-tops against the wall in the second room.\u003c/p>\n\u003cp>We were given tea the second we sat down, which was very nice. But no joking, we sat for 20 minutes before anyone came back to take our order. After several attempts to get a server’s attention, I pretty much had to stand and waive my arms frantically until one of the girls came by. I ordered a spicy tofu dish that was covered in a great sauce, almost similar to barbeque sauce. The tofu was excellent, although one gripe was that the plastic chopsticks made it very difficult to pick up sauce-soaked, slippery tofu. I mixed it with rice to make it easier to grab with my sticks and all was well. I also ordered the vegetarian dumplings, but they were out of the classic ones, so I had the Shanghai veggie dumplings — so good! I could have eaten ten of them. The boyfriend had the Tianjin dumplings, which he loved. He also had the Lion’s head soup, which he didn’t really like so much, as the meatballs were dry even though they were soaking in soup, but he did like the soup and silver noodles.\u003c/p>\n\u003cp>We followed the meal with the most wonderful little treats — the sugar egg puffs! They were so good, I couldn’t believe it. They’re like glorified donuts, but super light and fluffy. We ordered way too much food, but had plenty of leftovers for lunch the following day. After all of this, we were both in food comas and ready to lie down on the floor right then and there. Unfortunately, it took another 20 minutes to get anyone’s attention for the check. We sat and waited, and waited. Once again, I had to practically grab someone to come bring us the check. We actually had to ask for it three times before someone finally brought it to us! Thankfully, we didn’t need change, so we paid and ran to catch the 38 back to civilization.\u003c/p>\n\u003cp>I will definitely return soon, but I’ll remember to eat a small snack before going and be sure not to have anything I have to hurry back to after dinner.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/ray-bautista.jpg\" alt=\"Ray Bautista\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Electrical Design Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Larkspur\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Caesar’s Italian Restaurant\u003cbr>\n\u003cstrong>Reviewed Shanghai Dumpling King:\u003c/strong> Monday, December 15, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI invited my neighbor to join me for lunch at this restaurant because we both\u003cbr>\nenjoy Chinese food greatly. Arriving to the location at 34th and Balboa Street, metered street parking was not a problem. The location was easy to find with their big white and red sign.\u003c/p>\n\u003cp>Upon entering, we were greeted and they indicated that we could select any table in either: 1, the main dining entrance room with five tables with a to-go counter; or 2, the adjacent main dining room with 12 tables.\u003c/p>\n\u003cp>The décor and atmosphere was very simple with some Chinese decorations. We selected a table for four in the main dining room with no tablecloth or utensils. Two minutes later, the waiter brought us chopsticks, napkins and the menus. Another waiter brought over a plate of three Sugar Egg Puffs and asked us if we would like some (they looked great), but we indicated “no,” it was too early for dessert.\u003c/p>\n\u003cp>In reviewing the menu, we saw they had it all: Dim Sum (24 selections), appetizers (10), soup and clay pot (17), rice and noodle (22), vegetable (14), beef (8), chicken (7), seafood (11), pork (11), egg foo young (5), and dessert (8). The selection was too great for our palates, we wanted ten to 15 dishes, but we ordered only six selections for three-course meal. Our waiter was new, so we had to order by number and name of each dish we wanted:\u003c/p>\n\u003cp>Course #1. #13. Vegetarian Pot Sticker (8)\u003c/p>\n\u003cp>Course #2. #43. Chicken and Corn Soup (for 2) — it comes in large bowl for four — and #21. Green Onion Pancakes.\u003c/p>\n\u003cp>Course #3. #80. Eggplant with garlic sauce and #95. Beef with Bean Curd. (Each portion was made to serve 3 persons; you would not go hungry.)\u003c/p>\n\u003cp>Comments: A. They also had a Lunch Special Menu of (18) dishes. Includes: Daily Soup and Steamed Rice for $4.95 or $5.50. B. They also had a take-out counter with fixed (4) items for $3.50. At 12 noon for lunch, they had line out the door, about 25 persons deep.\u003c/p>\n\u003cp>All in all, we had a very enjoying lunch for five reasons:\u003c/p>\n\u003cp>1. Each course was served quickly.\u003cbr>\n2. You had a choice: with or without MSG.\u003cbr>\n3. Each serving plate would serve 3 persons. (portions were large)\u003cbr>\n4. Each dish was very tasty and good.\u003cbr>\n5. The value and price of each dish, price was very reasonable. (Bang for the buck.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would recommend this restaurant to our familes and friends with no reservations, if they lived in San Francisco or were the neighborhood.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>farmerbrown:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1229\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1213\">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/cp402iPod_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/40/2009/03/farmerbrown18.jpg\" alt=\"farmerbrown\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/farmerbrown2.jpg\" alt=\"farmerbrown\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/farmerbrown10.jpg\" alt=\"farmerbrown\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/farmerbrown8.jpg\" alt=\"farmerbrown\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/farmerbrown1.jpg\" alt=\"farmerbrown\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/farmerbrown12.jpg\" alt=\"farmerbrown\" 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=farmerbrown+sf&sll=37.0625,-95.677068&sspn=59.379225,65.566406&ie=UTF8&cid=13564699635080353446&ll=37.794322,-122.405033&spn=0.023739,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=farmerbrown+sf&sll=37.0625,-95.677068&sspn=59.379225,65.566406&ie=UTF8&cid=13564699635080353446&ll=37.794322,-122.405033&spn=0.023739,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n25 Mason Street (at Turk Street)\u003cbr>\nSan Francisco, CA 94102\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-409-3276\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@farmerbrownsf.com\">info@farmerbrownsf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.farmerbrownsf.com\">www.farmerbrown.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Jay Foster and Deanna Sison\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jay Foster\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Soul Food/Southern Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fried Chicken\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-12:00am (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-12:00am (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-2:30pm (brunch); 5:00pm-12:00am (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-2:30pm (brunch); 5:00pm-11:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, 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> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> DJs and Jazz\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>farmerbrown:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1229\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1213\">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/cp402iPod_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/40/2009/03/farmerbrown18.jpg\" alt=\"farmerbrown\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/farmerbrown2.jpg\" alt=\"farmerbrown\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/farmerbrown10.jpg\" alt=\"farmerbrown\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/farmerbrown8.jpg\" alt=\"farmerbrown\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/farmerbrown1.jpg\" alt=\"farmerbrown\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/farmerbrown12.jpg\" alt=\"farmerbrown\" 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=farmerbrown+sf&sll=37.0625,-95.677068&sspn=59.379225,65.566406&ie=UTF8&cid=13564699635080353446&ll=37.794322,-122.405033&spn=0.023739,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=farmerbrown+sf&sll=37.0625,-95.677068&sspn=59.379225,65.566406&ie=UTF8&cid=13564699635080353446&ll=37.794322,-122.405033&spn=0.023739,0.036478&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>\n25 Mason Street (at Turk Street)\u003cbr>\nSan Francisco, CA 94102\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-409-3276\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@farmerbrownsf.com\">info@farmerbrownsf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.farmerbrownsf.com\">www.farmerbrown.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Jay Foster and Deanna Sison\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jay Foster\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Soul Food/Southern Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fried Chicken\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-12:00am (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-12:00am (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-2:30pm (brunch); 5:00pm-12:00am (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-2:30pm (brunch); 5:00pm-11:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, 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> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> DJs and Jazz\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>farmerbrown: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1251\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1213\">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/cp402iPod_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/40/2009/03/farmerbrown13.jpg\" alt=\"Fried Chicken\" hspace=\"3\"> \u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/farmerbrown14.jpg\" alt=\"Vegetable Jambalaya\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/farmerbrown26.jpg\" alt=\"Pecan Pie with Soft Whipped Cream\" hspace=\"3\">\u003cbr>\nFried Chicken, Vegetable Jambalaya, Pecan Pie with Soft Whipped Cream\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/sydney-pfaff.jpg\" alt=\"Sydney Pfaff\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sydney\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> farmerbrown\u003cbr>\n\u003cstrong>Reviewed farmerbrown:\u003c/strong> Sunday, December 14, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhile the trip down Mason Street to Turk isn’t always the most pleasant, farmerbrown is like an oasis once you step inside and off the gritty streets of the Tenderloin. The slightly inconspicuous restaurant is warm and inviting, as is the staff.\n\u003cp>Jay Foster, the co-owner, has created a menu of soul food-inspired dishes using local produce. He heavily supports African-American farmers and focuses on using locally grown, organic and sustainable foods. Everything is always fresh and has remained consistent in the two-plus years I’ve been going there.\u003c/p>\n\u003cp>The service has always been fantastic. Just on my last visit about a week ago, they were out of tofu for the veggie po’boy (my absolute favorite entree there). The server saw how bummed I was and said, “Dessert’s on me tonight!” What a nice touch. I ended up getting the vegetable jambalaya, which I hadn’t had in quite some time — it was delicious — followed by the best piece of pie ever made, and I don’t even really like pie! The pecan pie is TO-DIE-FOR, no joke. Not only do I feel this way, but my whole party that night said the same thing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Considering the fresh ingredients, excellent service, and great ambiance, the price is just right for everything, and they have an amazing brunch on Sundays with live jazz — $15 all-you-can-eat buffet!\u003c/p>\n\u003cp>If you’re crazy enough to drive downtown on your visit, there is a parking lot next door for about $10 or so. It can get fairly loud, so it’s not necessarily the right place for a romantic dinner or intimate evening, but it’s perfect for groups and parties. My boyfriend and I took his little sister and a bunch of her friends here for her 21st birthday, and it was perfect: casual, high-energy, and so much fun. She absolutely loves pie, so we bought her a full pecan pie after dinner, which she loved. I think I may even do my birthday there in ’09…\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/lysley-tenorio.jpg\" alt=\"Lysley Tenorio\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lysley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> English Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai Dumpling King\u003cbr>\n\u003cstrong>Reviewed farmerbrown:\u003c/strong> Wednesday, December 10, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOur farmerbrown night began as all things should, with a round of excellent drinks: pear brandy sidecar, blood orange Bellini, Meyer lemon margarita. The sidecar was the best I’d ever had. Whereas most bars rim the glass with seven pounds of sugar, mine had just a light dusting on half the glass, which allowed the pear brandy to sweeten the drink instead and maintain the drink’s subtle tartness. It was perfect. The margarita was also amazing — lemony, just sweet enough. My friend Hansel raved about his Bellini. I don’t drink Bellinis, but if he says it was a great Bellini then it was a great Bellini.\u003c/p>\n\u003cp>We split the sweet potato steak fries and the spare ribs for appetizers. Both were excellent, but we were surprised (and dismayed) by how few fries were on the plate. After some math, we realized each fry was roughly 40 cents each. Are we in the midst of the Great Sweet Potato Famine of 2008? If not, then they should double the amount.\u003c/p>\n\u003cp>For my entrée, I ordered the chicken fried steak. For almost twenty dollars, I expected an excellent piece of chicken fried steak, but then I wondered: what IS excellent chicken fried steak? Is it not, after all, merely pulverized beef dressed in crumbs? Certainly. The magic, then, must come from the gravy, and farmerbrown’s was somewhat disappointing. A mushroom gravy that was under salted. Wanting flavor, I asked for extra gravy, believing that bland gravy would become less bland by adding…more bland gravy. No, not quite, and so my generous portion of chicken friend steak (it was huge) remained so — I ate about half. The side of roasted broccoli and cauliflower was decent, though they tasted more steamed than roasted.\u003c/p>\n\u003cp>Hansel had the fried chicken, which was very good (though not necessarily better than other good fried chicken in the city). The side of collard greens were cooked well, the taste of vinegar just enough. But the mac and cheese was disconcerting, rust-colored and odd in flavor, tasting neither of cheese nor macaroni. It seemed to be its own thing; what that thing was, however, was unclear. For a soul food place, the mac and cheese — and the gravy! — should be much, much better.\u003c/p>\n\u003cp>My friend Kiki had the gumbo. It was slightly under seasoned. But the accompanying biscuit got an A+. My friend Tad had the jambalaya. He enjoyed it very much, and after one small bite, I actually found it to be the most flavorful of the entrees. Then, dessert. The pecan pie was excellent, and the persimmon bread pudding was good, though I didn’t quite notice the persimmon-y taste, come to think of it.\u003c/p>\n\u003cp>Service was good, but my one (odd) criticism is that they were too efficient, super-quick with each course; it was like being waited on by The Flash. The fallout was that we had to drink our 2nd cocktail while eating our entrée (which denies the cocktail its proper stage time), and that our $200 evening at farmerbrown took all of ninety minutes.\u003c/p>\n\u003cp>I enjoyed the atmosphere. Pleasantly dim, good music (though a little loud at times. Chaka Kahn’s “I Feel For You” seemed particularly blaring). I liked the arrangement of tables, how some were out in the open, while others were tucked behind and between half-walls and random panels. And I was struck by the wall-sized photo adjacent to our table, one of an African-American woman speaking into a microphone, with a “Folsom” street sign in the foreground. Pure San Francisco, and a good reminder of farmerbrown’s commitment to the Bay Area. Their mission is to, “[support] local and African-American farmers, using organic, biodynamic, and/or sustainably raised foods, and beverages whenever possible.” For that reason — and for the pear brandy sidecar — I’d be glad to go back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/ray-bautista.jpg\" alt=\"Ray Bautista\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Electrical Design Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Larkspur\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Caesar’s Italian Restaurant\u003cbr>\n\u003cstrong>Reviewed farmerbrown:\u003c/strong> Tuesday, December 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis restaurant was a “challenge” because of the location and atmosphere (old San Francisco). Parking was available: meter street parking or in a private lot for $10.00 next door on Mason Street.\u003c/p>\n\u003cp>The atmosphere was very unique, old and dark (black interior) with ten-foot character pictures by a special artist with single lit candles on each tables. We arrived early at 5:20 pm and decided to have a cocktail at the bar. We found two areas of selection: a special cocktails menu and a limited bar selection (including beer and wine).\u003c/p>\n\u003cp>The décor was nothing special, a large picture window facing Mason Street, and the back of the bar was bottled liquor on glass shelves.\u003c/p>\n\u003cp>After a cocktail, we were escorted to our table next to the cooking and serving area and given a four-page menu with a metal cover. Also, our waiter said that they had two specials: the first was chicken and dumplings with angel biscuits and the second was breaded catfish with southern greens. I ordered a second cocktail and my fiancé ordered wine, and we began reviewing the menu. The busboy brought us a basket of six small round corn bread muffins with butter. Our waiter returned with the drinks, and we began ordering a three-course meal:\u003c/p>\n\u003cp>Course #1. Sweet potato steak fries with an aioli. (Shared)\u003c/p>\n\u003cp>Course #2. My fiancé ordered the fried chicken with macaroni and Tillamook cheddar cheese, and I ordered the chicken and dumpling special. We also ordered two side dishes, southern greens and mashed sweet potatoes.\u003c/p>\n\u003cp>Course #3. Dessert: Sweet potato pie (shared) with a cup of Ritual Roasters Coffee.\u003c/p>\n\u003cp>The portions were average size and the food arrival for each course was about ten to 20 minutes each. My fiancé really enjoyed the fried chicken (real southern cooking and not greasy), but the mac and cheese was just OK. (She didn’t finish the mac and cheese.) On the other hand, my chicken and dumplings were very tasty with the angel biscuits.\u003c/p>\n\u003cp>The best part was the dessert: The sweet potato pie with soft whipped cream!!!!\u003cbr>\n(We should have ordered two pieces, it was the best pie I have ever had.)\u003c/p>\n\u003cp>In summary, the food was, at best, okay, however, we would not return because of the un-nviting location and atmosphere.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Recommendations to friends and family for soul food: just average & a bit pricy.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n25 Mason Street (at Turk Street)\r\nSan Francisco, CA 94102\r\n\u003cstrong>Phone:\u003c/strong> 415-409-3276\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.farmerbrownsf.com\">www.farmerbrown.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Soul Food/Southern Cuisine\r\n\u003cstrong>Reviewed::\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>farmerbrown: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1251\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1213\">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/cp402iPod_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/40/2009/03/farmerbrown13.jpg\" alt=\"Fried Chicken\" hspace=\"3\"> \u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/farmerbrown14.jpg\" alt=\"Vegetable Jambalaya\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/farmerbrown26.jpg\" alt=\"Pecan Pie with Soft Whipped Cream\" hspace=\"3\">\u003cbr>\nFried Chicken, Vegetable Jambalaya, Pecan Pie with Soft Whipped Cream\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/sydney-pfaff.jpg\" alt=\"Sydney Pfaff\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sydney\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> farmerbrown\u003cbr>\n\u003cstrong>Reviewed farmerbrown:\u003c/strong> Sunday, December 14, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhile the trip down Mason Street to Turk isn’t always the most pleasant, farmerbrown is like an oasis once you step inside and off the gritty streets of the Tenderloin. The slightly inconspicuous restaurant is warm and inviting, as is the staff.\n\u003cp>Jay Foster, the co-owner, has created a menu of soul food-inspired dishes using local produce. He heavily supports African-American farmers and focuses on using locally grown, organic and sustainable foods. Everything is always fresh and has remained consistent in the two-plus years I’ve been going there.\u003c/p>\n\u003cp>The service has always been fantastic. Just on my last visit about a week ago, they were out of tofu for the veggie po’boy (my absolute favorite entree there). The server saw how bummed I was and said, “Dessert’s on me tonight!” What a nice touch. I ended up getting the vegetable jambalaya, which I hadn’t had in quite some time — it was delicious — followed by the best piece of pie ever made, and I don’t even really like pie! The pecan pie is TO-DIE-FOR, no joke. Not only do I feel this way, but my whole party that night said the same thing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Considering the fresh ingredients, excellent service, and great ambiance, the price is just right for everything, and they have an amazing brunch on Sundays with live jazz — $15 all-you-can-eat buffet!\u003c/p>\n\u003cp>If you’re crazy enough to drive downtown on your visit, there is a parking lot next door for about $10 or so. It can get fairly loud, so it’s not necessarily the right place for a romantic dinner or intimate evening, but it’s perfect for groups and parties. My boyfriend and I took his little sister and a bunch of her friends here for her 21st birthday, and it was perfect: casual, high-energy, and so much fun. She absolutely loves pie, so we bought her a full pecan pie after dinner, which she loved. I think I may even do my birthday there in ’09…\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/lysley-tenorio.jpg\" alt=\"Lysley Tenorio\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lysley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> English Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai Dumpling King\u003cbr>\n\u003cstrong>Reviewed farmerbrown:\u003c/strong> Wednesday, December 10, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOur farmerbrown night began as all things should, with a round of excellent drinks: pear brandy sidecar, blood orange Bellini, Meyer lemon margarita. The sidecar was the best I’d ever had. Whereas most bars rim the glass with seven pounds of sugar, mine had just a light dusting on half the glass, which allowed the pear brandy to sweeten the drink instead and maintain the drink’s subtle tartness. It was perfect. The margarita was also amazing — lemony, just sweet enough. My friend Hansel raved about his Bellini. I don’t drink Bellinis, but if he says it was a great Bellini then it was a great Bellini.\u003c/p>\n\u003cp>We split the sweet potato steak fries and the spare ribs for appetizers. Both were excellent, but we were surprised (and dismayed) by how few fries were on the plate. After some math, we realized each fry was roughly 40 cents each. Are we in the midst of the Great Sweet Potato Famine of 2008? If not, then they should double the amount.\u003c/p>\n\u003cp>For my entrée, I ordered the chicken fried steak. For almost twenty dollars, I expected an excellent piece of chicken fried steak, but then I wondered: what IS excellent chicken fried steak? Is it not, after all, merely pulverized beef dressed in crumbs? Certainly. The magic, then, must come from the gravy, and farmerbrown’s was somewhat disappointing. A mushroom gravy that was under salted. Wanting flavor, I asked for extra gravy, believing that bland gravy would become less bland by adding…more bland gravy. No, not quite, and so my generous portion of chicken friend steak (it was huge) remained so — I ate about half. The side of roasted broccoli and cauliflower was decent, though they tasted more steamed than roasted.\u003c/p>\n\u003cp>Hansel had the fried chicken, which was very good (though not necessarily better than other good fried chicken in the city). The side of collard greens were cooked well, the taste of vinegar just enough. But the mac and cheese was disconcerting, rust-colored and odd in flavor, tasting neither of cheese nor macaroni. It seemed to be its own thing; what that thing was, however, was unclear. For a soul food place, the mac and cheese — and the gravy! — should be much, much better.\u003c/p>\n\u003cp>My friend Kiki had the gumbo. It was slightly under seasoned. But the accompanying biscuit got an A+. My friend Tad had the jambalaya. He enjoyed it very much, and after one small bite, I actually found it to be the most flavorful of the entrees. Then, dessert. The pecan pie was excellent, and the persimmon bread pudding was good, though I didn’t quite notice the persimmon-y taste, come to think of it.\u003c/p>\n\u003cp>Service was good, but my one (odd) criticism is that they were too efficient, super-quick with each course; it was like being waited on by The Flash. The fallout was that we had to drink our 2nd cocktail while eating our entrée (which denies the cocktail its proper stage time), and that our $200 evening at farmerbrown took all of ninety minutes.\u003c/p>\n\u003cp>I enjoyed the atmosphere. Pleasantly dim, good music (though a little loud at times. Chaka Kahn’s “I Feel For You” seemed particularly blaring). I liked the arrangement of tables, how some were out in the open, while others were tucked behind and between half-walls and random panels. And I was struck by the wall-sized photo adjacent to our table, one of an African-American woman speaking into a microphone, with a “Folsom” street sign in the foreground. Pure San Francisco, and a good reminder of farmerbrown’s commitment to the Bay Area. Their mission is to, “[support] local and African-American farmers, using organic, biodynamic, and/or sustainably raised foods, and beverages whenever possible.” For that reason — and for the pear brandy sidecar — I’d be glad to go back.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/ray-bautista.jpg\" alt=\"Ray Bautista\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Electrical Design Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Larkspur\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Caesar’s Italian Restaurant\u003cbr>\n\u003cstrong>Reviewed farmerbrown:\u003c/strong> Tuesday, December 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis restaurant was a “challenge” because of the location and atmosphere (old San Francisco). Parking was available: meter street parking or in a private lot for $10.00 next door on Mason Street.\u003c/p>\n\u003cp>The atmosphere was very unique, old and dark (black interior) with ten-foot character pictures by a special artist with single lit candles on each tables. We arrived early at 5:20 pm and decided to have a cocktail at the bar. We found two areas of selection: a special cocktails menu and a limited bar selection (including beer and wine).\u003c/p>\n\u003cp>The décor was nothing special, a large picture window facing Mason Street, and the back of the bar was bottled liquor on glass shelves.\u003c/p>\n\u003cp>After a cocktail, we were escorted to our table next to the cooking and serving area and given a four-page menu with a metal cover. Also, our waiter said that they had two specials: the first was chicken and dumplings with angel biscuits and the second was breaded catfish with southern greens. I ordered a second cocktail and my fiancé ordered wine, and we began reviewing the menu. The busboy brought us a basket of six small round corn bread muffins with butter. Our waiter returned with the drinks, and we began ordering a three-course meal:\u003c/p>\n\u003cp>Course #1. Sweet potato steak fries with an aioli. (Shared)\u003c/p>\n\u003cp>Course #2. My fiancé ordered the fried chicken with macaroni and Tillamook cheddar cheese, and I ordered the chicken and dumpling special. We also ordered two side dishes, southern greens and mashed sweet potatoes.\u003c/p>\n\u003cp>Course #3. Dessert: Sweet potato pie (shared) with a cup of Ritual Roasters Coffee.\u003c/p>\n\u003cp>The portions were average size and the food arrival for each course was about ten to 20 minutes each. My fiancé really enjoyed the fried chicken (real southern cooking and not greasy), but the mac and cheese was just OK. (She didn’t finish the mac and cheese.) On the other hand, my chicken and dumplings were very tasty with the angel biscuits.\u003c/p>\n\u003cp>The best part was the dessert: The sweet potato pie with soft whipped cream!!!!\u003cbr>\n(We should have ordered two pieces, it was the best pie I have ever had.)\u003c/p>\n\u003cp>In summary, the food was, at best, okay, however, we would not return because of the un-nviting location and atmosphere.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Caesar’s Italian Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1235\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1213\">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/cp402iPod_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/40/2009/03/caesars2.jpg\" alt=\"Caesars Italian Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/caesars3.jpg\" alt=\"Caesars Italian Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/caesars5.jpg\" alt=\"Caesars Italian Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/caesars10.jpg\" alt=\"Caesars Italian Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/caesars9.jpg\" alt=\"Caesars Italian Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/caesars6.jpg\" alt=\"Caesars Italian 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=caesar's+italian+restaurant+sf&sll=37.778856,-122.494469&sspn=0.228752,0.256119&ie=UTF8&cid=7704356887347004373&ll=37.827819,-122.40366&spn=0.047456,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=caesar's+italian+restaurant+sf&sll=37.778856,-122.494469&sspn=0.228752,0.256119&ie=UTF8&cid=7704356887347004373&ll=37.827819,-122.40366&spn=0.047456,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2299 Powell Street (at Bay Street)\u003cbr>\nSan Francisco, CA 94133\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-989-6000\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:caesars.italian@att.net\">caesars.italian@att.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> caesars.citysearch.com\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Matteo Crivello and Luigi Romani\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Matteo Crivello\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Matteo Crivello\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Osso Buco, Tripe, Minestrone, Porcini Mushroom Fettucini, Calamari\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch); 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch); 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch); 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch); 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-2:30pm (lunch); 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 1:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> 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> 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> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Caesar’s Italian Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1235\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1213\">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/cp402iPod_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/40/2009/03/caesars2.jpg\" alt=\"Caesars Italian Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/caesars3.jpg\" alt=\"Caesars Italian Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/caesars5.jpg\" alt=\"Caesars Italian Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/caesars10.jpg\" alt=\"Caesars Italian Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/caesars9.jpg\" alt=\"Caesars Italian Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/caesars6.jpg\" alt=\"Caesars Italian 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=caesar's+italian+restaurant+sf&sll=37.778856,-122.494469&sspn=0.228752,0.256119&ie=UTF8&cid=7704356887347004373&ll=37.827819,-122.40366&spn=0.047456,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=caesar's+italian+restaurant+sf&sll=37.778856,-122.494469&sspn=0.228752,0.256119&ie=UTF8&cid=7704356887347004373&ll=37.827819,-122.40366&spn=0.047456,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2299 Powell Street (at Bay Street)\u003cbr>\nSan Francisco, CA 94133\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-989-6000\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:caesars.italian@att.net\">caesars.italian@att.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> caesars.citysearch.com\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Matteo Crivello and Luigi Romani\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Matteo Crivello\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Matteo Crivello\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Osso Buco, Tripe, Minestrone, Porcini Mushroom Fettucini, Calamari\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch); 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch); 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch); 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch); 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-2:30pm (lunch); 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 1:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> 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> 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> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Caesar’s Italian Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1264\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1213\">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/cp402iPod_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/40/2009/03/caesars11.jpg\" alt=\"Assorted Antipastos\" hspace=\"3\"> \u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/caesars14.jpg\" alt=\"Garden Vegetable Soup\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/caesars18.jpg\" alt=\"Sicilian Seafood Pasta\" hspace=\"3\">\u003cbr>\nAssorted Antipastos, Garden Vegetable Soup, Sicilian Seafood Pasta\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/ray-bautista.jpg\" alt=\"Ray Bautista\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Electrical Design Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Larkspur\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Caesar’s Italian Restaurant\u003cbr>\n\u003cstrong>Reviewed Caesar’s Italian Restaurant:\u003c/strong> Thursday, December 11, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nCaesar’s Restaurant has been in San Francisco for over 50 years, and I have been going there for at least 20 of those years. The food is served family style, it’s authentic Italian, and the waitstaff is some of the best I’ve had and very friendly.\u003c/p>\n\u003cp>You certainly can’t go wrong with the voted “City’s Best” calamari that is fried to perfection. The veal steak (when available) is to die for, and their famous crab cioppino, available Tuesday thru Friday, is outrageous. Their pastas are wonderful, and if you’re lucky, you’ll go on a night when chef-owner Matteo Crivello serves his Italian short ribs that melt in your mouth, a real treat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The decor sets you back to the 50s era of what a gentlemen’s club might have been like. Italian light fixtures in the main dining room offer a soft glow. The leather, high back booths offer a bit of privacy, yet have an openness about them. The bar in the front is dark wood, and runs the length of the room, and has an inviting feel.\u003c/p>\n\u003cp>The restaurant also serves a five-course meal for a very reasonable price. They start you with antipasti, which includes an array of Italian meats and pickled vegetables. The next course is the wonderful minestrone soup, followed by a house salad. If you’re not too full, you choose from one of three entrees, which is followed by coffee, Italian spumoni ice cream, or Bugia, which is a type of thin Italian cookie dusted with powdered sugar and is made fresh at the restaurant daily. These are a must-have to end the meal. They instantly melt in your mouth. You can’t find these anywhere else! They also have a hot zabaione, which is smooth and creamy, and if you have room, don’t pass this up!\u003c/p>\n\u003cp>Their standard menu offers a large selection of choices as well as nightly specials.\u003c/p>\n\u003cp>We selected a Three Course dinner, but the restaurant added an extra fourth course:\u003c/p>\n\u003cp>Course #1. Assorted Antipasti: Plate of three cold cuts, marinated white cannelloni beans, tomatoes with mozzarella cheese.\u003c/p>\n\u003cp>Course #2. Soup or Salad: My fiancé ordered the minestrone soup, and I had a small shrimp mix green salad.\u003c/p>\n\u003cp>Course #3. Capellini with Neapolitan sauce. (Compliments of the chef)\u003c/p>\n\u003cp>Course #4. My fiancé ordered the Cannelloni alla Romana, which was filled with a delightful blend of pork, veal, and spinach and baked until golden brown, all smothered with cheese in a zesty tomato sauce. I ordered the special, Sicilian Seafood Pasta, which consisted of clams, mussels, white fish, salmon, and Dungeness crab served over a bed of linguine with a light and spicy tomato sauce.\u003c/p>\n\u003cp>Course #5. Dessert: Bugia (Sicilian cookies) with coffee.\u003c/p>\n\u003cp>Beverages: I had a Campari and soda while my fiancé enjoyed a glass of Chardonnay at the antique 50-60 year-old bar. It is worth sitting there and having a cocktail and taking in the surroundings of what old San Francisco might have been like back then.\u003c/p>\n\u003cp>There is one reason we keep going back, it’s classic San Francisco North Beach Italian comfort food that will put a smile on your face every time. Simply put, I can’t think of anywhere better to experience that then at Caesar’s Restaurant.\u003c/p>\n\u003cp>Reservations are recommended and they also offer Valet Parking for $6.00.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/sydney-pfaff.jpg\" alt=\"Sydney Pfaff\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sydney\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> farmerbrown\u003cbr>\n\u003cstrong>Reviewed Caesar’s Italian Restaurant:\u003c/strong> Tuesday, December 30, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nCaesar’s really is old school. When it comes to true Italian restaurants, they excel in every aspect. The service is friendly and authentic, and everyone was extremely hospitable. Walking in without any reservations, the kind hostess seated us immediately. The layout is a bit funny, as there are three separate rooms that make up the restaurant, but our table in the room adjacent to the bar was comfortable.\n\u003cp>Immediately, I noticed that we were surrounded by families. Grandparents, their children, and their grandchildren were seated on all sides of us, and everyone was having a great time. My boyfriend and I (probably the only couple under 50) thoroughly enjoyed our Sicilian waiter and were served very quickly.\u003c/p>\n\u003cp>For a meat eater, their menu is really extensive. I ordered the gnocchi (my favorite Italian food), but they were completely out, so I opted for the capellini pasta, which was nice and light with just the right amount of chunky red sauce. The boyfriend had prosciutto and melon for a starter, which he really liked. He ordered the seafood combination plate for an entree.\u003c/p>\n\u003cp>The prices were very reasonable, even for the seven-course meal, which we both thought about getting, but we had to catch a show at Cobb’s and figured the multiple courses would take a bit more time than we had to spare. Between dishes, the waiter brought over a plate of pasta with meat sauce for him to enjoy, which was a really nice touch. We weren’t sure if it was because he didn’t order a pasta dish for his entree, or because they just do that to keep people busy while they’re waiting for their food. I noticed he did that for every other table as well, so it was a nice little bonus for him.\u003c/p>\n\u003cp>The decor is very classic and simple, but one thing I didn’t really like was the lighting — it was almost like a cafeteria inside the dining rooms. The interiors weren’t ugly, but an update on the decor might make it just that much more interesting. We went in thinking it would be just a mediocre Italian place, but everything we had was great and the service was fantastic. Overall, we were very happy with our experience at Caesar’s and will probably return in the coming weeks.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/lysley-tenorio.jpg\" alt=\"Lysley Tenorio\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lysley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> English Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai Dumpling King\u003cbr>\n\u003cstrong>Reviewed Caesar’s Italian Restaurant:\u003c/strong> Sunday, December 14, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI can appreciate (and truly enjoy) hip gourmet Italian restaurants like Delfina or Beretta, but I’m also grateful for places like Caesar’s Italian Restaurant with its comfortable Old World atmosphere, the tuxedoed waiters, the white tablecloths, and the dining room bustle of large, multi-generational families. It’s not the kind of restaurant I tend to frequent, so I was immediately happy to be there.\u003c/p>\n\u003cp>We were a group of eight, and each of us ordered the seven-course meal, for which Caesar’s is known. With any entrée (and for roughly $30.00) you get a salad, vegetable soup, assorted antipasti, pasta with meat sauce, dessert, and coffee. The salad was fairly plain in appearance — iceberg lettuce, slivers of carrot, a slice of beet — but the mystery dressing (some kind of Italian/Thousand Island concoction), was surprisingly good. And everyone raved about the vegetable soup — simple and warm, perfect for the cold night.\u003c/p>\n\u003cp>The assorted antipasti arrived as a group of shared plates — there were the usual Italian meats and cheeses, green olives, marinated mushrooms, some kind of mystery vegetable that was covered in a slightly spicy sauce. Particularly good was the calamari, which tasted more like a ceviche — lemony and cold. Of all the courses, this was my favorite, but also the most problematic.\u003c/p>\n\u003cp>The plates arrived all at once, with none of the waiters identifying what was what (I’m still unclear what that mystery vegetable was). We also were unclear if the calamari we’d ordered separately as an appetizer was the same calamari as the ceviche (it wasn’t). But the course was delicious, which perhaps was why we were so bummed out by the portions. While seven courses is certainly filling, we each had about two bites of the antipasti items. From the look of things, the antipasti for eight could have been the antipasti for two, and some of the items were taken away before we were finished with them.\u003c/p>\n\u003cp>Next was a saucer of penne pasta with meat sauce. It was fine, but nothing I needed to finish.\u003c/p>\n\u003cp>For my entrée, I ordered the veal scaloppine. The meat was tender, coated lightly with flour, and covered with mushrooms in a Marsala sauce. It was tasty, though not necessarily better than any other veal scaloppine I’d had before (I preferred my friend’s veal piccata and its pleasant, lemony flavor). Most of the entrees came with potatoes and a boiled vegetable that was either bok choy or kale (we couldn’t decide which) and they each served their purpose: a starch and something green. Other entrees at the table were the gnocchi, the pork chop, and the (somewhat greasy) halibut. I tasted each of them, and all were perfectly good. In fact, “perfectly good” is a fair assessment of Caesar’s food as a whole — nothing surprising, just solid fare that one would expect from an old style Italian family restaurant.\u003c/p>\n\u003cp>Spumoni and coffee ended the meal. The spumoni was fine (Dreyer’s?) and the coffee was predictably mediocre.\u003c/p>\n\u003cp>The service was good, if a little frenetic, which I didn’t really mind. Given the chaos in the dining room (the place was packed), I was impressed that our waiter was able to maintain his charming demeanor, and after initially forgetting our calamari appetizer, he brought it to us on the house.\u003c/p>\n\u003cp>Though a bit pricey for what you get (about $50.00 a person), it might be fun to return with a large group of friends. The food at Caesar’s is fine, but it’s not the reason to come; there’s better to be had in North Beach or the Mission, and you can avoid the schlep to Caesar’s Fisherman’s Wharf location.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For me, Caesar’s is about atmosphere: the good bustle of multi-ethnic and multi-generational diners — many of whom seemed like regulars — celebrating birthdays and anniversaries. The waitstaff was friendly, conversational, even a little theatrical in the moments they stopped to chat. And the restaurant itself, with its vinyl booths, family photo-covered walls, and (what seemed to be) silk plants, felt authentic in its own way: it’s a restaurant that insists on being itself, which makes for a welcoming and comfortable dining experience for all who visit.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2299 Powell Street (at Bay Street)\r\nSan Francisco, CA 94133\r\n\u003cstrong>Phone:\u003c/strong> 415-989-6000\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://caesars.citysearch.com\">caesars.citysearch.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Caesar’s Italian Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1264\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1213\">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/cp402iPod_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/40/2009/03/caesars11.jpg\" alt=\"Assorted Antipastos\" hspace=\"3\"> \u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/caesars14.jpg\" alt=\"Garden Vegetable Soup\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/caesars18.jpg\" alt=\"Sicilian Seafood Pasta\" hspace=\"3\">\u003cbr>\nAssorted Antipastos, Garden Vegetable Soup, Sicilian Seafood Pasta\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/ray-bautista.jpg\" alt=\"Ray Bautista\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ray\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Electrical Design Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Larkspur\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Caesar’s Italian Restaurant\u003cbr>\n\u003cstrong>Reviewed Caesar’s Italian Restaurant:\u003c/strong> Thursday, December 11, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nCaesar’s Restaurant has been in San Francisco for over 50 years, and I have been going there for at least 20 of those years. The food is served family style, it’s authentic Italian, and the waitstaff is some of the best I’ve had and very friendly.\u003c/p>\n\u003cp>You certainly can’t go wrong with the voted “City’s Best” calamari that is fried to perfection. The veal steak (when available) is to die for, and their famous crab cioppino, available Tuesday thru Friday, is outrageous. Their pastas are wonderful, and if you’re lucky, you’ll go on a night when chef-owner Matteo Crivello serves his Italian short ribs that melt in your mouth, a real treat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The decor sets you back to the 50s era of what a gentlemen’s club might have been like. Italian light fixtures in the main dining room offer a soft glow. The leather, high back booths offer a bit of privacy, yet have an openness about them. The bar in the front is dark wood, and runs the length of the room, and has an inviting feel.\u003c/p>\n\u003cp>The restaurant also serves a five-course meal for a very reasonable price. They start you with antipasti, which includes an array of Italian meats and pickled vegetables. The next course is the wonderful minestrone soup, followed by a house salad. If you’re not too full, you choose from one of three entrees, which is followed by coffee, Italian spumoni ice cream, or Bugia, which is a type of thin Italian cookie dusted with powdered sugar and is made fresh at the restaurant daily. These are a must-have to end the meal. They instantly melt in your mouth. You can’t find these anywhere else! They also have a hot zabaione, which is smooth and creamy, and if you have room, don’t pass this up!\u003c/p>\n\u003cp>Their standard menu offers a large selection of choices as well as nightly specials.\u003c/p>\n\u003cp>We selected a Three Course dinner, but the restaurant added an extra fourth course:\u003c/p>\n\u003cp>Course #1. Assorted Antipasti: Plate of three cold cuts, marinated white cannelloni beans, tomatoes with mozzarella cheese.\u003c/p>\n\u003cp>Course #2. Soup or Salad: My fiancé ordered the minestrone soup, and I had a small shrimp mix green salad.\u003c/p>\n\u003cp>Course #3. Capellini with Neapolitan sauce. (Compliments of the chef)\u003c/p>\n\u003cp>Course #4. My fiancé ordered the Cannelloni alla Romana, which was filled with a delightful blend of pork, veal, and spinach and baked until golden brown, all smothered with cheese in a zesty tomato sauce. I ordered the special, Sicilian Seafood Pasta, which consisted of clams, mussels, white fish, salmon, and Dungeness crab served over a bed of linguine with a light and spicy tomato sauce.\u003c/p>\n\u003cp>Course #5. Dessert: Bugia (Sicilian cookies) with coffee.\u003c/p>\n\u003cp>Beverages: I had a Campari and soda while my fiancé enjoyed a glass of Chardonnay at the antique 50-60 year-old bar. It is worth sitting there and having a cocktail and taking in the surroundings of what old San Francisco might have been like back then.\u003c/p>\n\u003cp>There is one reason we keep going back, it’s classic San Francisco North Beach Italian comfort food that will put a smile on your face every time. Simply put, I can’t think of anywhere better to experience that then at Caesar’s Restaurant.\u003c/p>\n\u003cp>Reservations are recommended and they also offer Valet Parking for $6.00.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/sydney-pfaff.jpg\" alt=\"Sydney Pfaff\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sydney\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Fashion Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> farmerbrown\u003cbr>\n\u003cstrong>Reviewed Caesar’s Italian Restaurant:\u003c/strong> Tuesday, December 30, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nCaesar’s really is old school. When it comes to true Italian restaurants, they excel in every aspect. The service is friendly and authentic, and everyone was extremely hospitable. Walking in without any reservations, the kind hostess seated us immediately. The layout is a bit funny, as there are three separate rooms that make up the restaurant, but our table in the room adjacent to the bar was comfortable.\n\u003cp>Immediately, I noticed that we were surrounded by families. Grandparents, their children, and their grandchildren were seated on all sides of us, and everyone was having a great time. My boyfriend and I (probably the only couple under 50) thoroughly enjoyed our Sicilian waiter and were served very quickly.\u003c/p>\n\u003cp>For a meat eater, their menu is really extensive. I ordered the gnocchi (my favorite Italian food), but they were completely out, so I opted for the capellini pasta, which was nice and light with just the right amount of chunky red sauce. The boyfriend had prosciutto and melon for a starter, which he really liked. He ordered the seafood combination plate for an entree.\u003c/p>\n\u003cp>The prices were very reasonable, even for the seven-course meal, which we both thought about getting, but we had to catch a show at Cobb’s and figured the multiple courses would take a bit more time than we had to spare. Between dishes, the waiter brought over a plate of pasta with meat sauce for him to enjoy, which was a really nice touch. We weren’t sure if it was because he didn’t order a pasta dish for his entree, or because they just do that to keep people busy while they’re waiting for their food. I noticed he did that for every other table as well, so it was a nice little bonus for him.\u003c/p>\n\u003cp>The decor is very classic and simple, but one thing I didn’t really like was the lighting — it was almost like a cafeteria inside the dining rooms. The interiors weren’t ugly, but an update on the decor might make it just that much more interesting. We went in thinking it would be just a mediocre Italian place, but everything we had was great and the service was fantastic. Overall, we were very happy with our experience at Caesar’s and will probably return in the coming weeks.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/lysley-tenorio.jpg\" alt=\"Lysley Tenorio\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lysley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> English Professor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai Dumpling King\u003cbr>\n\u003cstrong>Reviewed Caesar’s Italian Restaurant:\u003c/strong> Sunday, December 14, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI can appreciate (and truly enjoy) hip gourmet Italian restaurants like Delfina or Beretta, but I’m also grateful for places like Caesar’s Italian Restaurant with its comfortable Old World atmosphere, the tuxedoed waiters, the white tablecloths, and the dining room bustle of large, multi-generational families. It’s not the kind of restaurant I tend to frequent, so I was immediately happy to be there.\u003c/p>\n\u003cp>We were a group of eight, and each of us ordered the seven-course meal, for which Caesar’s is known. With any entrée (and for roughly $30.00) you get a salad, vegetable soup, assorted antipasti, pasta with meat sauce, dessert, and coffee. The salad was fairly plain in appearance — iceberg lettuce, slivers of carrot, a slice of beet — but the mystery dressing (some kind of Italian/Thousand Island concoction), was surprisingly good. And everyone raved about the vegetable soup — simple and warm, perfect for the cold night.\u003c/p>\n\u003cp>The assorted antipasti arrived as a group of shared plates — there were the usual Italian meats and cheeses, green olives, marinated mushrooms, some kind of mystery vegetable that was covered in a slightly spicy sauce. Particularly good was the calamari, which tasted more like a ceviche — lemony and cold. Of all the courses, this was my favorite, but also the most problematic.\u003c/p>\n\u003cp>The plates arrived all at once, with none of the waiters identifying what was what (I’m still unclear what that mystery vegetable was). We also were unclear if the calamari we’d ordered separately as an appetizer was the same calamari as the ceviche (it wasn’t). But the course was delicious, which perhaps was why we were so bummed out by the portions. While seven courses is certainly filling, we each had about two bites of the antipasti items. From the look of things, the antipasti for eight could have been the antipasti for two, and some of the items were taken away before we were finished with them.\u003c/p>\n\u003cp>Next was a saucer of penne pasta with meat sauce. It was fine, but nothing I needed to finish.\u003c/p>\n\u003cp>For my entrée, I ordered the veal scaloppine. The meat was tender, coated lightly with flour, and covered with mushrooms in a Marsala sauce. It was tasty, though not necessarily better than any other veal scaloppine I’d had before (I preferred my friend’s veal piccata and its pleasant, lemony flavor). Most of the entrees came with potatoes and a boiled vegetable that was either bok choy or kale (we couldn’t decide which) and they each served their purpose: a starch and something green. Other entrees at the table were the gnocchi, the pork chop, and the (somewhat greasy) halibut. I tasted each of them, and all were perfectly good. In fact, “perfectly good” is a fair assessment of Caesar’s food as a whole — nothing surprising, just solid fare that one would expect from an old style Italian family restaurant.\u003c/p>\n\u003cp>Spumoni and coffee ended the meal. The spumoni was fine (Dreyer’s?) and the coffee was predictably mediocre.\u003c/p>\n\u003cp>The service was good, if a little frenetic, which I didn’t really mind. Given the chaos in the dining room (the place was packed), I was impressed that our waiter was able to maintain his charming demeanor, and after initially forgetting our calamari appetizer, he brought it to us on the house.\u003c/p>\n\u003cp>Though a bit pricey for what you get (about $50.00 a person), it might be fun to return with a large group of friends. The food at Caesar’s is fine, but it’s not the reason to come; there’s better to be had in North Beach or the Mission, and you can avoid the schlep to Caesar’s Fisherman’s Wharf location.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For me, Caesar’s is about atmosphere: the good bustle of multi-ethnic and multi-generational diners — many of whom seemed like regulars — celebrating birthdays and anniversaries. The waitstaff was friendly, conversational, even a little theatrical in the moments they stopped to chat. And the restaurant itself, with its vinyl booths, family photo-covered walls, and (what seemed to be) silk plants, felt authentic in its own way: it’s a restaurant that insists on being itself, which makes for a welcoming and comfortable dining experience for all who visit.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s fourth season episode 1 (#401) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Mescolanza Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1072\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1028\">reviews\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Basque Cultural Center\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1077\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1036\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1083\">recipe\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Alexander’s Steakhouse\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1066\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1040\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1088\">recipe\u003c/a> |\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=LtkTiO9GqAg\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/cp401iPod_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 \u003ca href=\"http://www.kqedwineclub.org/\">\u003cstrong>KQED Wine Club\u003c/strong>\u003c/a>. These wines serve up worldwide diversity from a refreshing white to an elegant red. \u003ca href=\"http://www.kqedwineclub.org/\">\u003cstrong>Join the club!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>2006 Seifried Sauvignon Blanc, Nelson, New Zealand\u003c/strong>\u003cbr>\nWith fresh herbal aromas and mouth-puckering citrus flavors, this is a classically styled New Zealand Sauvignon Blanc. Refreshing and bright, it’s a wine to pair with salads, light fish dishes, or even spicy burritos.\u003c/p>\n\u003cp>\u003cstrong>2005 Cima Collina Pinot Noir Monterey County, California\u003c/strong>\u003cbr>\nFor lovers of Pinot Noir, this complex, fruit-driven red is reminiscent of an earthy Burgundy, but is layered with lush California ripeness. Try it paired alongside pork in a mushroom sauce or with grilled salmon.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Special Wine\u003c/strong>\u003cbr>\n\u003cstrong>2004 Hartwell Estate Reserve Cabernet Sauvignon, Stags Leap District, Napa Valley, California\u003c/strong>\u003cbr>\nWhen you’re looking for a unique red to treat either yourself or someone special, reach for the Hartwell. Intense aromas of licorice, cocoa, and spice are complemented by lush dark fruit flavors. This wine will last in the cellar for years, but who can wait? Simply decant and give it time to open up before enjoying with a seared steak.\u003c/p>\n\n",
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"excerpt": "Check, Please! Bay Area's fourth season episode 1 (#401) profiles and reviews these three Bay Area restaurants:\r\n1) \u003cstrong>Mescolanza Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1072\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1028\">reviews\u003c/a> | \r\n\r\n2) \u003cstrong>Basque Cultural Center\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1077\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1036\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1083\">recipe\u003c/a> |\r\n\r\n 3) \u003cstrong>Alexander's Steakhouse\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1066\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1040\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1088\">recipe\u003c/a> |",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s fourth season episode 1 (#401) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Mescolanza Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1072\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1028\">reviews\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Basque Cultural Center\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1077\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1036\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1083\">recipe\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Alexander’s Steakhouse\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1066\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1040\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1088\">recipe\u003c/a> |\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/LtkTiO9GqAg'\n title='//www.youtube.com/embed/LtkTiO9GqAg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp401iPod_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 \u003ca href=\"http://www.kqedwineclub.org/\">\u003cstrong>KQED Wine Club\u003c/strong>\u003c/a>. These wines serve up worldwide diversity from a refreshing white to an elegant red. \u003ca href=\"http://www.kqedwineclub.org/\">\u003cstrong>Join the club!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>2006 Seifried Sauvignon Blanc, Nelson, New Zealand\u003c/strong>\u003cbr>\nWith fresh herbal aromas and mouth-puckering citrus flavors, this is a classically styled New Zealand Sauvignon Blanc. Refreshing and bright, it’s a wine to pair with salads, light fish dishes, or even spicy burritos.\u003c/p>\n\u003cp>\u003cstrong>2005 Cima Collina Pinot Noir Monterey County, California\u003c/strong>\u003cbr>\nFor lovers of Pinot Noir, this complex, fruit-driven red is reminiscent of an earthy Burgundy, but is layered with lush California ripeness. Try it paired alongside pork in a mushroom sauce or with grilled salmon.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Special Wine\u003c/strong>\u003cbr>\n\u003cstrong>2004 Hartwell Estate Reserve Cabernet Sauvignon, Stags Leap District, Napa Valley, California\u003c/strong>\u003cbr>\nWhen you’re looking for a unique red to treat either yourself or someone special, reach for the Hartwell. Intense aromas of licorice, cocoa, and spice are complemented by lush dark fruit flavors. This wine will last in the cellar for years, but who can wait? Simply decant and give it time to open up before enjoying with a seared steak.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Mescolanza Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1028\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1020\">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/cp401iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/mescolonza2.jpg\" alt=\"Mescolanza Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/mescolonza4.jpg\" alt=\"Mescolanza Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/mescolonza9.jpg\" alt=\"Mescolanza Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/mescolonza1.jpg\" alt=\"Mescolanza Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/mescolonza8.jpg\" alt=\"Mescolanza Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/mescolonza7.jpg\" alt=\"Mescolanza Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>New Location:\u003c/strong> (modified 8/17/15)\u003cbr>\n3750 Geary Blvd (b/t 2nd Ave and Arguello Blvd)\u003cbr>\nSan Francisco, CA 94118\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-668-2221\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:mescolanza@mescolanza.net\">mescolanza@mescolanza.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.mescolanza.net\">www.mescolanza.net\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Ruben Macedo\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ruben Macedo\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Ruben Macedo\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Homemade Gnocchi, Pizzette Pere Bianche, Linguine al Limone\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\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> 1-2 for weekends\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mescolanza Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1028\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1020\">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/cp401iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/mescolonza2.jpg\" alt=\"Mescolanza Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/mescolonza4.jpg\" alt=\"Mescolanza Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/mescolonza9.jpg\" alt=\"Mescolanza Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/mescolonza1.jpg\" alt=\"Mescolanza Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/mescolonza8.jpg\" alt=\"Mescolanza Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/mescolonza7.jpg\" alt=\"Mescolanza Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>New Location:\u003c/strong> (modified 8/17/15)\u003cbr>\n3750 Geary Blvd (b/t 2nd Ave and Arguello Blvd)\u003cbr>\nSan Francisco, CA 94118\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-668-2221\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:mescolanza@mescolanza.net\">mescolanza@mescolanza.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.mescolanza.net\">www.mescolanza.net\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Ruben Macedo\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ruben Macedo\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Ruben Macedo\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Homemade Gnocchi, Pizzette Pere Bianche, Linguine al Limone\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\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> 1-2 for weekends\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Mescolanza Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1072\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1020\">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/cp401iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/mescolonza11.jpg\" alt=\"Pizzetta Pere Bianche\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/mescolonza14.jpg\" alt=\"Pollo Alla Valdostana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/mescolonza16.jpg\" alt=\"Pesto Linguini with Pinenuts\" hspace=\"3\">\u003cbr>\nPizzetta Pere Bianche (Pear Pizza with Prosciutto and Goat Cheese), Pollo Alla Valdostana (Chicken Breast, Mozzarella, Prosciutto, and Sage), Pesto Linguini with Pine Nuts\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/vivian-stone.jpg\" alt=\"Vivian Stone\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Vivian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Legal Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mescolanza Restaurant\u003cbr>\n\u003cstrong>Reviewed Mescolanza Restaurant:\u003c/strong> Friday, December 5, 2008\u003c/p>\n\u003cp>Mescolanza is a small, intimate, little, neighborhood, mom-and-pop restaurant that serves Italian food. It’s located on Clement Street between 22 and 23 Avenue and is discreetly tucked under a small pink awning. It’s my favorite restaurant in my neighborhood!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Please note, parking on the Clement Street corridor is difficult (almost as bad as North Beach), but what saves you the frustration of driving around endlessly looking for a parking space is the parking lot directly across the street from the restaurant (as Martha Stewart would say, “It’s a good thing!”).\u003c/p>\n\u003cp>I set our reservation for a Friday evening at 7:30 pm, which is when the restaurant is most crowded. You may have to wait until other diners give up their table for you to get yours. On this night, we ended up waiting an additional 20 minutes outside for the lingering party to stop savoring the food, so that we could have our table! (The restaurant is small and seats only 49 patrons at one time). There is absolutely no room inside the place to wait, which means you are stuck outside. (I am going to suggest to the owners that they place two lovely wooden benches outside underneath each window for their customers to wait comfortably).\u003c/p>\n\u003cp>Going to this place reminds me of being home in Europe. It’s a small, intimate setting. An artist painted pretty watercolor murals on the walls that add to that homey feeling. It’s a little loud from the various conversations when you first enter the restaurant, but once you get to your table and settle in, you forget the noise and can enjoy a normal conversation.\u003c/p>\n\u003cp>I ended up taking my two of friends, Vee and Thierry, who work at the BMW dealership in town. What we found funny that night was that everyone in the place this night was older than 50 and Caucasian. You have to understand, Clement Street is the second Chinatown in this city and as such, has more than 100 restaurants of various persuasions nestled between 25 short blocks. In all the years I’ve lived on this street (30 years) I don’t think I have ever been in a restaurant where everyone in the place was of one race and in one age group. San Francisco just isn’t like that normally. Consequently, our little table of three looked like the younger version of the Rainbow Coalition, one Asian, one African-American and me: black, German and Cherokee Indian. We had all flavor taste buds covered!\u003c/p>\n\u003cp>We started out with some appetizers, the carpaccio and bruschetta. Thierry had never tried carpaccio and wasn’t sure he wanted to try thinly sliced raw beef, no matter how good it was. Given that it’s my favorite dish, and Vee liked it, too, we were able to talk Thierry into it, and he ended up loving it! The plate is presented with extremely thinly sliced beef draped on the plate. There are small mounds of capers, chopped red onions, shaved Parmesan cheese, and what looks like mustard. You then spread the capers, onions and mustard sauce all over the beef and serve your friends. We squeezed one half a lemon all over the dish and off we went — scrumptious!\u003c/p>\n\u003cp>Then we tried the toasted French bread, which had garlic rubbed on the top and a small amount of olive oil. The toast is then topped with a delicious sprinkling of chopped Roma tomatoes mixed with fresh basil, garlic, olive oil, and sea salt. In this day and age of almost tasteless tomatoes (inbreeding is never a good thing), the tomatoes in this dish are ripe, packed full of flavor, and fill your mouth with a burst of flavor.\u003c/p>\n\u003cp>Next came the hearts of palm salad. Lovely presentation, but just not a large enough portion for the three of us. Lettuce is spread on the plate, along with six stalks of hearts of palm, tender grilled red pepper, and small dollops of a green sauce that I am not sure what it is, but added all together, delish!\u003c/p>\n\u003cp>I ordered my favorite pizza, the Pear Pizza (Yeah, I know, it doesn’t sound too good but it’s divine intervention on a plate.) Vee and Thierry kind of looked at me strange when I ordered it. Vee ordered the osso bucco and Thierry had the veal special.\u003c/p>\n\u003cp>The pizza comes as a large individual-sized serving that covers the large dinner platter. This is the kind of pizza that is true to Italy. American pizza is totally different. The Pear Pizza has a very thin crust much like a bread crust. The layer of crust is slathered (I soooo love that word when it pertains to food) in a small amount of tomato sauce. Layered on top is a mix of melted mozzarella and goat cheeses, which is then covered by very thin slices of pear and prosciutto (thinly sliced Italian ham). Small pieces of walnuts are sprinkled on top. What a lovely mingling of subtle flavors and textures.\u003c/p>\n\u003cp>Of course, I HAD to dip my fork into the other entrees (that’s why you take friends with you, they will allow you to do this). Vee’s osso bucco was excellent. The meat was very tender and flavorful in its rich burgundy-like sauce, but honestly, I loved the vegetables on his plate even more than the meat and that’s saying something for a meat eater like me. The vegetables were carrots, zucchini, and yellow squash done just right in that perfect combination of tender and crunchy at the same time. Thierry liked Vee’s dish so much that he dipped his fork into the plate as well.\u003c/p>\n\u003cp>Thierry ordered the veal dish that was on the weekly special menu. It was a veal chop sautéed in its own juice with a blend of slow-cooked root vegetables surrounding it. It came with silky, creamy mashed potatoes that had a hint of garlic flavor and a serving of the vegetable combination I spoke of earlier. Once again, excellent!\u003c/p>\n\u003cp>We had to have dessert so we ordered several for tasting purposes. We had the crème caramel, the tiramisu and the chocolate flan with amaretto and crushed amaretti cookies. The tiramisu and crème caramel were as expected, delicious. That chocolate flan was EXCEPTIONAL! Sinfully, silky smooth texture on a bed of crushed cookies with the hint of amaretto flavors. While we ate all the desserts, the chocolate flan won hands down.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/kathy-leong.jpg\" alt=\"Kathy Leong\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Travel Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sunnyvale\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alexander’s Steakhouse\u003cbr>\n\u003cstrong>Reviewed Mescolanza Restaurant:\u003c/strong> Saturday, November 22, 2008\u003c/p>\n\u003cp>Having recently returned from Thailand, my taste buds were already primped, primed, and challenged with a cavalcade of spices and flavors I don’t usually experience in the United States. Mescolanza was the first place my husband and I went to upon touchdown on American soil, and we were eager to sample Italian fare.\u003c/p>\n\u003cp>Mescolanza is quaint and small, a place that’s deep, not wide, with just about 15 tables. Well lit, with contemporary soft pillar murals on the wall to remind you of Italy, it is not overdone or fussy. White tablecloths, roses in small vases, and a large floral treatment in the entry created a friendly, unpretentious atmosphere. It would have been nice to get the window table, the most romantic one in the place. Oh, well, next time!\u003c/p>\n\u003cp>There were four of us in our group, and we were there to celebrate our friend Raymond’s birthday. We very fortunate to get parking right in front of the restaurant, which is located on busy Clement Street. With no parking lots nearby, it could be dicey when it comes to parking the car.\u003c/p>\n\u003cp>But hey, you do what you have to do, and this place is definitely worth the drive and parking frenzy.\u003c/p>\n\u003cp>With reservation on a Saturday at 7 p.m., the restaurant was not busy, and about half full. I was surprised, because it is located on a busy street with great visibility. I was surprised by the great prices that ranged from $12.95 to $17.50.\u003c/p>\n\u003cp>I have so much to say that’s positive about this place and only a few not-so-great thoughts. I ordered the $13.50 spinach pasta with chicken, shitake mushrooms, and tomato sauce as my main dish. It was tasty, but this dish didn’t make me sing. I felt the ingredients were great, but somehow it did not burst with flavor. If they added some more garlic or herbs to the dish, it would have popped. But here’s what really popped: the carpaccio ($9.25) with thin-sliced raw beef, capers, red onions, mustard paste, and shaved Parmesan cheese was great. It was an amazing combination of flavors, and even my teenage son, Aaron, enjoyed it. The four of us loved it, and the appetizer was gone within minutes. Another appetizer, the antipasto Mescolanza at $9.75, was so delicious with salami, olives, prosciutto, a nice artichoke in the middle with a great sauce, and cheese slices. Again, it was a homerun.\u003c/p>\n\u003cp>Others in my party ordered the veal piccata ($17.50), which was a skimpy portion; the angel hair pasta with tomato sauce and garlic and basil ($12.95), which was light and flavorful; and the pesto tagliarini pasta with pine nuts and basil ($12.95). Of all the dishes, the pesto pasta was hands-down delicioso! The basil and pine nuts were balanced well with the fresh flavors — simply dazzling.\u003c/p>\n\u003cp>Now dessert here is where I wanted to do cartwheels. We had two desserts: the tiramisu and the three-layer chocolate mousse. Both desserts were equally astounding. The tiramisu was anything but generic. It had a creamy texture with delicious cake within — not too sweet and not too strong with the alcohol. The chocolate mousse with a white chocolate layer, a mocha layer, and a dark chocolate layer had a distinct taste and we had to each make sure we would leave enough for the other person to eat. I could have easily eaten both desserts on my own. They were that good.\u003c/p>\n\u003cp>Our service was fine, and food came out quickly and came out nice and hot. We didn’t feel rushed to leave, and the waitstaff was up to snuff on ingredients and recommendations that were useful. The people here were of all ages — families with small children, older couples, and groups of friends.\u003c/p>\n\u003cp>BOTTOM LINE: Yes, I would return, and yes, I loved the food, even though my pasta was a tad on the bland side. However, the leftovers tasted even better the next day! Do note that you may have some difficulty parking, but be persistent. This upscale eatery is worth the parking challenge, mostly good for portions, and extremely reasonable in cost. I thought it had the ambiance of a restaurant with prices twice that amount. Our hostess was very kind and friendly, and the dishes came out in timely manner. I also want to add that lighting was perfect — not too dim and not too bright, and the noise level was low so that we could talk without any echoes or clamoring sounds. A great neighborhood place to bring friends and family and have conversation over delicious fare you can brag about!\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/ross-ritterman.jpg\" alt=\"Ross Ritterman\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ross\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Basque Cultural Center\u003cbr>\n\u003cstrong>Reviewed Mescolanza Restaurant:\u003c/strong> Friday, December 5, 2008\u003c/p>\n\u003cp>While I am no expert on Italian restaurants in the Richmond, I would say Mescolanza does a terrific job at fulfilling one’s craving for solid, well-known, Italian dishes that are executed well, are home made, and taste fresh. Combine that with attentive service in a cozy setting and you’ve got a nice little restaurant.\u003c/p>\n\u003cp>Parking in the Richmond — specifically at 20-25th Avenue near Geary/Clement — is no easy task on a Friday night, so a word to the wise: get there in plenty of time to find a space. That’s, of course, no fault of Mescolanza’s. The restaurant was nice and full. Making a reservation for a Friday night was a smart choice.\u003c/p>\n\u003cp>We were promptly greeted by the host/waiter who was extremely welcoming. “Table for two?” he asked. We responded by saying, “Yes, and we have a reservation” and he pointed at the only available table left and said, “This must be yours!” We sat right inside the window, allowing us to have a view of the passers-by. Thankfully it was also nice and warm compared to our surroundings. We brought our own wine, a red blend from Tuscany called “Le Volte,” which is made by Tenuta Ornellaia, which also makes a well-known, highly-regarded eponymous wine. The waiter in his Italian accent said, “Ah, Ornellaia! I know this wine!” He opened it for us and gave us fairly small wine glasses, which I figured is more or less standard, but it would be nice to have had something larger.\u003c/p>\n\u003cp>There’s something to be said for the simplicity of the ambiance and decor. The parchment paper-colored wallpaper with archways/columns drawn to create the illusion of depth was a nice touch. In a place that isn’t very large, perhaps this was intentional, to create a sense of size.\u003c/p>\n\u003cp>Anyway, on to the food. With so many great looking choices from pizza to pasta to meat/poultry entrees and having heard great things about some dishes, we figured, “Why not?” and split a pizza and pasta as first courses, and then had an entree and another pasta for the main courses. We started with the Pizzetta Melanzane: eggplant, mozzarella, tomato and pesto sauce. This pizza was nearly flawless. Thin, but not too crunchy, like a cracker with topping. The grilled eggplant was terrific, cut into strips and placed generously around the pizza. The pesto and tomato sauces went great together, and being a fan of both sauces, my girlfriend and I saw this as a no-brainer. It was some of the best thin crust pizza I’ve had.\u003c/p>\n\u003cp>The other first course dish was the sweet potato gnocchi. It came out piping hot and it was quickly obvious that they make their own gnocchi here, as it’s nice to see that every dumpling didn’t look the same. Quality-wise, I was very pleased, but flavor wise, I thought the sweet potato qualities should have been more pronounced. Instead it was very subtle and perhaps drowned by the cream sauce. Perhaps the spinach gnocchi would have been a better option.\u003c/p>\n\u003cp>I was extremely happy with the service — the timing of the dishes was perfectly distanced, water glasses were filled, and our waiter’s personality would make any restaurant cheer. On to the main items. The Pasta Fresca was, I thought, a little basic and not that exciting, perhaps our fault for ordering a simple sounding dish. The noodles were spinach fettuccine and we felt the spinach flavors were overly dominant. The fresh tomatoes were not too special, and the garlic, perhaps my favorite part of the dish, was unfortunately sparse. The goat cheese added an element of creaminess, but I did not enjoy the sharpness of the flavor and didn’t feel it complimented the noodles very well. I think those noodles would have worked well in another dish. Quality wise, again, great ingredients, but I didn’t think the dish came together well.\u003c/p>\n\u003cp>The Chicken alla Valdostana was a whole different ballgame. I’d never had this dish before, but it seemed like a cross between chicken marsala and saltimbocca – and it was terrific. Who, honestly, wouldn’t enjoy a nice thin piece of chicken in a sweet white wine sauce, whose flavor balanced by the saltiness of the prosciutto and mozzarella cheese, which also contributed a nice creamy texture? Well, I enjoyed it. This was excellent, and I would encourage anyone to try it. It was tough to share, but I did. I was happy with how our wine went with the food as well, and despite the small glasses, it opened up nicely.\u003c/p>\n\u003cp>Last stop was dessert. We went for the chocolate flan with amaretto. Flan, though a Mexican dish (so I thought), was co-opted nicely by the Italians. It was very enjoyable, smooth and creamy going down. The amaretto cookie bottom layer was tasty and prevented the flan from losing its shape and dissolving into an amorphous pudding. It was perfect to share.\u003c/p>\n\u003cp>All in all: solid, well executed food in a nice, cozy space. Two dishes I thought were done real well, and two very average. Solid food, but it didn’t knock the socks off. If I were in the west part of San Francisco and was in the mood for Italian I’m sure I’d head straight here. As a Peninsula-dweller, with so many other places to try, I think I’d go somewhere else first.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’re an SF resident and want some Italian cuisine with many, well-known dishes, executed well with friendly, welcoming service and pine for a quieter environment than crowded, touristy North Beach, then this is your spot. Good Italian food exists outside of North Beach. This is a good example.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2221 Clement Street (at 23rd Avenue)\r\nSan Francisco, CA 94121\r\n\u003cstrong>Phone:\u003c/strong> 415-668-2221\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.mescolanza.net\">www.mescolanza.net\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"description": "Location:\r\n2221 Clement Street (at 23rd Avenue)\r\nSan Francisco, CA 94121\r\nPhone: 415-668-2221\r\nWebsite: www.mescolanza.net\r\nType of Cuisine: Italian\r\nReviewed: Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mescolanza Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1072\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1020\">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/cp401iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/mescolonza11.jpg\" alt=\"Pizzetta Pere Bianche\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/mescolonza14.jpg\" alt=\"Pollo Alla Valdostana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/mescolonza16.jpg\" alt=\"Pesto Linguini with Pinenuts\" hspace=\"3\">\u003cbr>\nPizzetta Pere Bianche (Pear Pizza with Prosciutto and Goat Cheese), Pollo Alla Valdostana (Chicken Breast, Mozzarella, Prosciutto, and Sage), Pesto Linguini with Pine Nuts\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/vivian-stone.jpg\" alt=\"Vivian Stone\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Vivian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Legal Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mescolanza Restaurant\u003cbr>\n\u003cstrong>Reviewed Mescolanza Restaurant:\u003c/strong> Friday, December 5, 2008\u003c/p>\n\u003cp>Mescolanza is a small, intimate, little, neighborhood, mom-and-pop restaurant that serves Italian food. It’s located on Clement Street between 22 and 23 Avenue and is discreetly tucked under a small pink awning. It’s my favorite restaurant in my neighborhood!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Please note, parking on the Clement Street corridor is difficult (almost as bad as North Beach), but what saves you the frustration of driving around endlessly looking for a parking space is the parking lot directly across the street from the restaurant (as Martha Stewart would say, “It’s a good thing!”).\u003c/p>\n\u003cp>I set our reservation for a Friday evening at 7:30 pm, which is when the restaurant is most crowded. You may have to wait until other diners give up their table for you to get yours. On this night, we ended up waiting an additional 20 minutes outside for the lingering party to stop savoring the food, so that we could have our table! (The restaurant is small and seats only 49 patrons at one time). There is absolutely no room inside the place to wait, which means you are stuck outside. (I am going to suggest to the owners that they place two lovely wooden benches outside underneath each window for their customers to wait comfortably).\u003c/p>\n\u003cp>Going to this place reminds me of being home in Europe. It’s a small, intimate setting. An artist painted pretty watercolor murals on the walls that add to that homey feeling. It’s a little loud from the various conversations when you first enter the restaurant, but once you get to your table and settle in, you forget the noise and can enjoy a normal conversation.\u003c/p>\n\u003cp>I ended up taking my two of friends, Vee and Thierry, who work at the BMW dealership in town. What we found funny that night was that everyone in the place this night was older than 50 and Caucasian. You have to understand, Clement Street is the second Chinatown in this city and as such, has more than 100 restaurants of various persuasions nestled between 25 short blocks. In all the years I’ve lived on this street (30 years) I don’t think I have ever been in a restaurant where everyone in the place was of one race and in one age group. San Francisco just isn’t like that normally. Consequently, our little table of three looked like the younger version of the Rainbow Coalition, one Asian, one African-American and me: black, German and Cherokee Indian. We had all flavor taste buds covered!\u003c/p>\n\u003cp>We started out with some appetizers, the carpaccio and bruschetta. Thierry had never tried carpaccio and wasn’t sure he wanted to try thinly sliced raw beef, no matter how good it was. Given that it’s my favorite dish, and Vee liked it, too, we were able to talk Thierry into it, and he ended up loving it! The plate is presented with extremely thinly sliced beef draped on the plate. There are small mounds of capers, chopped red onions, shaved Parmesan cheese, and what looks like mustard. You then spread the capers, onions and mustard sauce all over the beef and serve your friends. We squeezed one half a lemon all over the dish and off we went — scrumptious!\u003c/p>\n\u003cp>Then we tried the toasted French bread, which had garlic rubbed on the top and a small amount of olive oil. The toast is then topped with a delicious sprinkling of chopped Roma tomatoes mixed with fresh basil, garlic, olive oil, and sea salt. In this day and age of almost tasteless tomatoes (inbreeding is never a good thing), the tomatoes in this dish are ripe, packed full of flavor, and fill your mouth with a burst of flavor.\u003c/p>\n\u003cp>Next came the hearts of palm salad. Lovely presentation, but just not a large enough portion for the three of us. Lettuce is spread on the plate, along with six stalks of hearts of palm, tender grilled red pepper, and small dollops of a green sauce that I am not sure what it is, but added all together, delish!\u003c/p>\n\u003cp>I ordered my favorite pizza, the Pear Pizza (Yeah, I know, it doesn’t sound too good but it’s divine intervention on a plate.) Vee and Thierry kind of looked at me strange when I ordered it. Vee ordered the osso bucco and Thierry had the veal special.\u003c/p>\n\u003cp>The pizza comes as a large individual-sized serving that covers the large dinner platter. This is the kind of pizza that is true to Italy. American pizza is totally different. The Pear Pizza has a very thin crust much like a bread crust. The layer of crust is slathered (I soooo love that word when it pertains to food) in a small amount of tomato sauce. Layered on top is a mix of melted mozzarella and goat cheeses, which is then covered by very thin slices of pear and prosciutto (thinly sliced Italian ham). Small pieces of walnuts are sprinkled on top. What a lovely mingling of subtle flavors and textures.\u003c/p>\n\u003cp>Of course, I HAD to dip my fork into the other entrees (that’s why you take friends with you, they will allow you to do this). Vee’s osso bucco was excellent. The meat was very tender and flavorful in its rich burgundy-like sauce, but honestly, I loved the vegetables on his plate even more than the meat and that’s saying something for a meat eater like me. The vegetables were carrots, zucchini, and yellow squash done just right in that perfect combination of tender and crunchy at the same time. Thierry liked Vee’s dish so much that he dipped his fork into the plate as well.\u003c/p>\n\u003cp>Thierry ordered the veal dish that was on the weekly special menu. It was a veal chop sautéed in its own juice with a blend of slow-cooked root vegetables surrounding it. It came with silky, creamy mashed potatoes that had a hint of garlic flavor and a serving of the vegetable combination I spoke of earlier. Once again, excellent!\u003c/p>\n\u003cp>We had to have dessert so we ordered several for tasting purposes. We had the crème caramel, the tiramisu and the chocolate flan with amaretto and crushed amaretti cookies. The tiramisu and crème caramel were as expected, delicious. That chocolate flan was EXCEPTIONAL! Sinfully, silky smooth texture on a bed of crushed cookies with the hint of amaretto flavors. While we ate all the desserts, the chocolate flan won hands down.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/kathy-leong.jpg\" alt=\"Kathy Leong\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Travel Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sunnyvale\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alexander’s Steakhouse\u003cbr>\n\u003cstrong>Reviewed Mescolanza Restaurant:\u003c/strong> Saturday, November 22, 2008\u003c/p>\n\u003cp>Having recently returned from Thailand, my taste buds were already primped, primed, and challenged with a cavalcade of spices and flavors I don’t usually experience in the United States. Mescolanza was the first place my husband and I went to upon touchdown on American soil, and we were eager to sample Italian fare.\u003c/p>\n\u003cp>Mescolanza is quaint and small, a place that’s deep, not wide, with just about 15 tables. Well lit, with contemporary soft pillar murals on the wall to remind you of Italy, it is not overdone or fussy. White tablecloths, roses in small vases, and a large floral treatment in the entry created a friendly, unpretentious atmosphere. It would have been nice to get the window table, the most romantic one in the place. Oh, well, next time!\u003c/p>\n\u003cp>There were four of us in our group, and we were there to celebrate our friend Raymond’s birthday. We very fortunate to get parking right in front of the restaurant, which is located on busy Clement Street. With no parking lots nearby, it could be dicey when it comes to parking the car.\u003c/p>\n\u003cp>But hey, you do what you have to do, and this place is definitely worth the drive and parking frenzy.\u003c/p>\n\u003cp>With reservation on a Saturday at 7 p.m., the restaurant was not busy, and about half full. I was surprised, because it is located on a busy street with great visibility. I was surprised by the great prices that ranged from $12.95 to $17.50.\u003c/p>\n\u003cp>I have so much to say that’s positive about this place and only a few not-so-great thoughts. I ordered the $13.50 spinach pasta with chicken, shitake mushrooms, and tomato sauce as my main dish. It was tasty, but this dish didn’t make me sing. I felt the ingredients were great, but somehow it did not burst with flavor. If they added some more garlic or herbs to the dish, it would have popped. But here’s what really popped: the carpaccio ($9.25) with thin-sliced raw beef, capers, red onions, mustard paste, and shaved Parmesan cheese was great. It was an amazing combination of flavors, and even my teenage son, Aaron, enjoyed it. The four of us loved it, and the appetizer was gone within minutes. Another appetizer, the antipasto Mescolanza at $9.75, was so delicious with salami, olives, prosciutto, a nice artichoke in the middle with a great sauce, and cheese slices. Again, it was a homerun.\u003c/p>\n\u003cp>Others in my party ordered the veal piccata ($17.50), which was a skimpy portion; the angel hair pasta with tomato sauce and garlic and basil ($12.95), which was light and flavorful; and the pesto tagliarini pasta with pine nuts and basil ($12.95). Of all the dishes, the pesto pasta was hands-down delicioso! The basil and pine nuts were balanced well with the fresh flavors — simply dazzling.\u003c/p>\n\u003cp>Now dessert here is where I wanted to do cartwheels. We had two desserts: the tiramisu and the three-layer chocolate mousse. Both desserts were equally astounding. The tiramisu was anything but generic. It had a creamy texture with delicious cake within — not too sweet and not too strong with the alcohol. The chocolate mousse with a white chocolate layer, a mocha layer, and a dark chocolate layer had a distinct taste and we had to each make sure we would leave enough for the other person to eat. I could have easily eaten both desserts on my own. They were that good.\u003c/p>\n\u003cp>Our service was fine, and food came out quickly and came out nice and hot. We didn’t feel rushed to leave, and the waitstaff was up to snuff on ingredients and recommendations that were useful. The people here were of all ages — families with small children, older couples, and groups of friends.\u003c/p>\n\u003cp>BOTTOM LINE: Yes, I would return, and yes, I loved the food, even though my pasta was a tad on the bland side. However, the leftovers tasted even better the next day! Do note that you may have some difficulty parking, but be persistent. This upscale eatery is worth the parking challenge, mostly good for portions, and extremely reasonable in cost. I thought it had the ambiance of a restaurant with prices twice that amount. Our hostess was very kind and friendly, and the dishes came out in timely manner. I also want to add that lighting was perfect — not too dim and not too bright, and the noise level was low so that we could talk without any echoes or clamoring sounds. A great neighborhood place to bring friends and family and have conversation over delicious fare you can brag about!\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/ross-ritterman.jpg\" alt=\"Ross Ritterman\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ross\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Basque Cultural Center\u003cbr>\n\u003cstrong>Reviewed Mescolanza Restaurant:\u003c/strong> Friday, December 5, 2008\u003c/p>\n\u003cp>While I am no expert on Italian restaurants in the Richmond, I would say Mescolanza does a terrific job at fulfilling one’s craving for solid, well-known, Italian dishes that are executed well, are home made, and taste fresh. Combine that with attentive service in a cozy setting and you’ve got a nice little restaurant.\u003c/p>\n\u003cp>Parking in the Richmond — specifically at 20-25th Avenue near Geary/Clement — is no easy task on a Friday night, so a word to the wise: get there in plenty of time to find a space. That’s, of course, no fault of Mescolanza’s. The restaurant was nice and full. Making a reservation for a Friday night was a smart choice.\u003c/p>\n\u003cp>We were promptly greeted by the host/waiter who was extremely welcoming. “Table for two?” he asked. We responded by saying, “Yes, and we have a reservation” and he pointed at the only available table left and said, “This must be yours!” We sat right inside the window, allowing us to have a view of the passers-by. Thankfully it was also nice and warm compared to our surroundings. We brought our own wine, a red blend from Tuscany called “Le Volte,” which is made by Tenuta Ornellaia, which also makes a well-known, highly-regarded eponymous wine. The waiter in his Italian accent said, “Ah, Ornellaia! I know this wine!” He opened it for us and gave us fairly small wine glasses, which I figured is more or less standard, but it would be nice to have had something larger.\u003c/p>\n\u003cp>There’s something to be said for the simplicity of the ambiance and decor. The parchment paper-colored wallpaper with archways/columns drawn to create the illusion of depth was a nice touch. In a place that isn’t very large, perhaps this was intentional, to create a sense of size.\u003c/p>\n\u003cp>Anyway, on to the food. With so many great looking choices from pizza to pasta to meat/poultry entrees and having heard great things about some dishes, we figured, “Why not?” and split a pizza and pasta as first courses, and then had an entree and another pasta for the main courses. We started with the Pizzetta Melanzane: eggplant, mozzarella, tomato and pesto sauce. This pizza was nearly flawless. Thin, but not too crunchy, like a cracker with topping. The grilled eggplant was terrific, cut into strips and placed generously around the pizza. The pesto and tomato sauces went great together, and being a fan of both sauces, my girlfriend and I saw this as a no-brainer. It was some of the best thin crust pizza I’ve had.\u003c/p>\n\u003cp>The other first course dish was the sweet potato gnocchi. It came out piping hot and it was quickly obvious that they make their own gnocchi here, as it’s nice to see that every dumpling didn’t look the same. Quality-wise, I was very pleased, but flavor wise, I thought the sweet potato qualities should have been more pronounced. Instead it was very subtle and perhaps drowned by the cream sauce. Perhaps the spinach gnocchi would have been a better option.\u003c/p>\n\u003cp>I was extremely happy with the service — the timing of the dishes was perfectly distanced, water glasses were filled, and our waiter’s personality would make any restaurant cheer. On to the main items. The Pasta Fresca was, I thought, a little basic and not that exciting, perhaps our fault for ordering a simple sounding dish. The noodles were spinach fettuccine and we felt the spinach flavors were overly dominant. The fresh tomatoes were not too special, and the garlic, perhaps my favorite part of the dish, was unfortunately sparse. The goat cheese added an element of creaminess, but I did not enjoy the sharpness of the flavor and didn’t feel it complimented the noodles very well. I think those noodles would have worked well in another dish. Quality wise, again, great ingredients, but I didn’t think the dish came together well.\u003c/p>\n\u003cp>The Chicken alla Valdostana was a whole different ballgame. I’d never had this dish before, but it seemed like a cross between chicken marsala and saltimbocca – and it was terrific. Who, honestly, wouldn’t enjoy a nice thin piece of chicken in a sweet white wine sauce, whose flavor balanced by the saltiness of the prosciutto and mozzarella cheese, which also contributed a nice creamy texture? Well, I enjoyed it. This was excellent, and I would encourage anyone to try it. It was tough to share, but I did. I was happy with how our wine went with the food as well, and despite the small glasses, it opened up nicely.\u003c/p>\n\u003cp>Last stop was dessert. We went for the chocolate flan with amaretto. Flan, though a Mexican dish (so I thought), was co-opted nicely by the Italians. It was very enjoyable, smooth and creamy going down. The amaretto cookie bottom layer was tasty and prevented the flan from losing its shape and dissolving into an amorphous pudding. It was perfect to share.\u003c/p>\n\u003cp>All in all: solid, well executed food in a nice, cozy space. Two dishes I thought were done real well, and two very average. Solid food, but it didn’t knock the socks off. If I were in the west part of San Francisco and was in the mood for Italian I’m sure I’d head straight here. As a Peninsula-dweller, with so many other places to try, I think I’d go somewhere else first.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re an SF resident and want some Italian cuisine with many, well-known dishes, executed well with friendly, welcoming service and pine for a quieter environment than crowded, touristy North Beach, then this is your spot. Good Italian food exists outside of North Beach. This is a good example.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "basque-cultural-center-restaurant-info",
"title": "Basque Cultural Center: Restaurant Info",
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"headTitle": "Basque Cultural Center: Restaurant Info | KQED",
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"content": "\u003cp>\u003cstrong>Basque Cultural Center:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1036\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1083\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1020\">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/cp401iPod_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/40/2009/03/basque1.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque3.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque11.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque4.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque6.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque12.jpg\" alt=\"Basque Cultural Center\" 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=basque+cultural+center&sll=37.0625,-95.677068&sspn=58.946508,64.511719&ie=UTF8&cid=7349308222269376512&s=AARTsJrgxzw4qGELLwFa5_AGt5yg8bfo7Q&ll=37.674718,-122.4119&spn=0.047554,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=basque+cultural+center&sll=37.0625,-95.677068&sspn=58.946508,64.511719&ie=UTF8&cid=7349308222269376512&ll=37.674718,-122.4119&spn=0.047554,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n599 Railroad Avenue (at Magnolia Avenue)\u003cbr>\nSouth San Francisco, CA 94080\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-583-8091\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:francois@basqueculturalcenter.com\">francois@basqueculturalcenter.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.basqueculturalcenter.com\">www.basqueculturalcenter.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Basque Cultural Center, Inc.\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Michel Veron\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Michel Veron\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French-Basque\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cassoulet, Rack of Lamb, Lamb Shank (Thursday lunch special), Duck Confit\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> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 1:00pm: Family-Style “Boarding House Lunch” 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Tuesday-Sunday (dinner)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days for restaurant, 1 year for ballroom\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> 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>Basque Cultural Center:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1036\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1083\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1020\">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/cp401iPod_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/40/2009/03/basque1.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque3.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque11.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque4.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque6.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque12.jpg\" alt=\"Basque Cultural Center\" 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=basque+cultural+center&sll=37.0625,-95.677068&sspn=58.946508,64.511719&ie=UTF8&cid=7349308222269376512&s=AARTsJrgxzw4qGELLwFa5_AGt5yg8bfo7Q&ll=37.674718,-122.4119&spn=0.047554,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=basque+cultural+center&sll=37.0625,-95.677068&sspn=58.946508,64.511719&ie=UTF8&cid=7349308222269376512&ll=37.674718,-122.4119&spn=0.047554,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n599 Railroad Avenue (at Magnolia Avenue)\u003cbr>\nSouth San Francisco, CA 94080\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-583-8091\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:francois@basqueculturalcenter.com\">francois@basqueculturalcenter.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.basqueculturalcenter.com\">www.basqueculturalcenter.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Basque Cultural Center, Inc.\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Michel Veron\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Michel Veron\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French-Basque\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cassoulet, Rack of Lamb, Lamb Shank (Thursday lunch special), Duck Confit\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> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 1:00pm: Family-Style “Boarding House Lunch” 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Tuesday-Sunday (dinner)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days for restaurant, 1 year for ballroom\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> 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>Basque Cultural Center: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1077\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1083\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1020\">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/cp401iPod_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/40/2009/03/basque20.jpg\" alt=\"Cauliflower Soup\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque16.jpg\" alt=\"Prime Rib\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque17.jpg\" alt=\"Lamb Stew\" hspace=\"3\">\u003cbr>\nCauliflower Soup, Prime Rib, Lamb Stew\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/ross-ritterman.jpg\" alt=\"Ross Ritterman\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ross\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Basque Cultural Center\u003cbr>\n\u003cstrong>Reviewed Basque Cultural Center:\u003c/strong>Tuesday, January 30, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Basque Cultural Center delivers one of the best, heartiest, and consistently delicious meals available in the Bay Area. The BCC is truly a find. It’s off the beaten path, to be sure, and an extremely unique dining experience. Typical of the first experience, my friends had to do a double take to make sure they were in the right place. The facility looks like a conference center or a meeting hall and one that you would not expect to find a restaurant in. The BCC started in SF proper and moved around a few times before settling in South San Francisco in a facility large enough to meet their needs. This restaurant more or less exists to support the ongoing efforts of the cultural center, whose activities include Basque language classes, movies/talks on Basque-related topics, and, of course, the game of Basque pelota. The BCC features its own court (or fronton) for the game, which is similar to handball and has several variants.\n\u003cp>Anyway, located in the southern reaches of South San Francisco and well removed from the Grand Avenue downtown area, lives the BCC. The center has its own parking lot with plenty of spaces, and the restaurant is located at the front of the center. There isn’t much of a view, but this place is more about having a meal among friends in a cozy, simply laid-out space. There’s a small bar area near the entrance to the restaurant, and the walls are adorned with parchment colored wallpaper and a few pictures. Since the restaurant is volunteer-supported, it wouldn’t surprise me if you were really eating grandma’s cooking here. I’d come over to grandma’s everyday for this cooking.\u003c/p>\n\u003cp>While Basque country geographically spans both Spain and France, this restaurant’s menu is markedly French, as evidenced by such items as rabbit chasseur, veal Forestière, and Magre de Canard au poivre vert. That being said, some Spanish things will show up from time to time, such as an off-menu special of pork loin stuffed with manchego cheese. The Bay Area has several restaurants that seem to feature food from both countries. Iluna Basque in North Beach, for instance, is a much different Basque experience than here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Never having dined here on a Tuesday night, I was excited to try their Tuesday night special, which is described as a “Family Style” meal, with two entree courses, one relatively smaller course, and a second, more substantial dish. No matter what entree one orders, salad and soup will always be served; the salad here is consistently excellent. Served on chilled plates, it’s an endive and lettuce salad with a creamy tarragon dressing, which is just extremely refreshing and delicious. Every time I’ve come, the soup has been different, but each time I’ve enjoyed it tremendously. This time, it was a creamy puree of spinach, which was delicious. My chicken crêpe was much like a creamy chicken soup, like a pot pie filling, yet inside a thin crêpe. It honestly wasn’t up there with some of the better dishes that I’ve eaten here. The veal roast that came next, however, was absolutely delicious. Served were two large extremely thin slices of veal with what seemed like a port wine sauce. This was served, as most entrees are here, with roasted potatoes, carrots, cauliflower, and green beans.\u003c/p>\n\u003cp>Other than some impeccably created food, one of the highlights of the Basque Cultural Center is the tremendous value. Everything I just mentioned — the soup, salad, two dishes, and the vanilla ice cream I had for dessert — was $19.95. That amount of food for $19.95 in the Bay Area is almost unheard of. My friends enjoyed other entrees. One of them had the pepper steak, which I was told was “amazing,” and a roast rack of lamb that my friend admitted he “inappropriately sucked the meat off the bones of but [didn’t] care because it was so good.” For the 6 of us, we ordered 2 bottles of 2000 Campo Viejo, a red from Spain’s Rioja region, a portion of which extends into Basque country. The cost of the wine? $30/bottle. There is virtually no mark-up on the wine list here, as they seek to not overcharge those patronizing the Center. Beyond vanilla ice cream, the table shared frozen almond nougat, a chocolate mousse, which was among the most decadent I think I’ve ever had, and the crème caramel, essentially a custard similar to flan. Every dessert was enjoyable with the chocolate mousse being my favorite.\u003c/p>\n\u003cp>While there certainly are some dishes I like above others, there is not much bad to say about this place, and unless you crave the kind of atmosphere that attracts a chic crowd and a view, you will not get a better meal for the value anywhere. Sunday night’s special is lamb stew and prime rib for $20.95. Pretty awesome, if you ask me. The warm, friendly and attentive service really seals the deal.\u003c/p>\n\u003cp>This is a great place to take friends for a different experience, and everyone I take here is amazed that this place could turn out food as good as this. Try it for yourself, and you’ll see.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/vivian-stone.jpg\" alt=\"Vivian Stone\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Vivian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Legal Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mescolanza Restaurant\u003cbr>\n\u003cstrong>Reviewed Basque Cultural Center:\u003c/strong> Sunday, December 6, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Basque Cultural Center was a wonderful surprise in the middle of South San Francisco. It’s easy to get to as well. Coming from San Francisco, I took the 101 freeway, going south towards SFO airport. Took the Grand Avenue exit, veered left for one block, and turned right on to Grande Avenue. Drove straight through the charming small town atmosphere of South San Francisco to Magnolia Street, turned left, and drove down a few blocks to find the rather large Basque Cultural Center and its own fenced-off parking lot right in the middle of a small residential neighborhood. The building looked so inviting with all the pretty Christmas tree lights strung around the windows and even on the parking lot fence. My two best friends from childhood, Rawyline and Kathy, came with me to this restaurant to celebrate my birthday. There was plenty of parking available in the lot, and the spaces were actually the size of regular cars (not like most San Francisco parking lots with teeny, tiny spaces). Things were starting off well!\u003c/p>\n\u003cp>You enter the lobby to find what looks like the ballroom floor of any large hotel. To the right was a large dining room that reminded me of a hotel restaurant. There was a long bar where people were sitting and enjoying cocktails. The bar area was separated from the dining area by a long wooden barrier that separated the space. The dining side was filled with an assortment of tables, many of which were family sized (seating eight to 12 people). We had to wait about 20 minutes for our table (understandable given it was the holiday season). We were seated by the matriarch of the family at a four-person table.\u003c/p>\n\u003cp>Our server was a young man intent on getting us our food quickly once he learned it was my birthday. He was knowledgeable about everything on the menu, and explained to us what “Family Style” dinners meant. He brought us a basket of delicious, warm French bread with butter and water and then took our food order. He brought us a very large metal tureen of rich, savory vegetable soup. The tureen had enough soup in it to serve each of us two medium-sized bowls of soup. The broth was earthy, rich, thick, flavorful and studded with small chopped vegetables and some sort of bulgur wheat. All three of us commented that we had never tasted such a flavorful vegetable soup and finished the whole bowl, all the while dipping the soft, warm French bread into it.\u003c/p>\n\u003cp>Next came a large plate of soft butter lettuce with a creamy green goddess-Roquefort salad dressing. It was a great mix and required nothing else on the plate. Needless to say, we each emptied our salad plate.\u003c/p>\n\u003cp>We ordered the prosciutto and melon and escargot (snails baked in a rich buttery/garlic sauce) for appetizers. The prosciutto (a thinly sliced Italian ham) had that soft, buttery texture, and was full of flavor. It was paired with thin slices of cantaloupe melon meant to be eaten together. A nice surprise in your mouth with the flavor of the slightly salty ham and the juicy, ripe sweet taste of melon. The escargot was nicely prepared and delicious, but the sauce it came in was outstanding! Rawyline ended up being given most of the escargot, as Kathy and I were too busy dipping our bread into the heavenly garlic-butter sauce. Needless to say, our table ate enough bread that the other diners might have been in danger of going breadless.\u003c/p>\n\u003cp>By the time our main entrees arrived we were already almost full! We did not realize that the portions of food (soup, salad, bread) served were soooooooooooo LARGE. Even though we were almost stuffed, we did not give in to the temptation of taking the entrees home in a doggie bag. We took a break and ordered cocktails from the full-service bar. Rawyline had a Fuzzy Navel, I had a Bloody Mary, and Kathy had a Diet Coke. We sat back, drank our cocktails and hoped for gas bubbles to make extra room for more food. Once we unsnapped the top buttons of our pants and loosened the zipper on the skirt we were ready to go again!\u003c/p>\n\u003cp>I had the lamb and prime rib entree. The waiter brought me a small bowl of lamb in a zesty and flavorful tomato based sauce. Now mind you, I don’t even like the taste of lamb, but I decided to be adventurous. Lo and behold, it was really tasty! It did NOT have that gamey taste that I don’t like. I ate it all with some more of that bread to sop up all the tasty drippings. The prime rib was served on a plate in its own juices and a small dollop of horseradish/sour cream sauce that was excellent. The meat was cooked medium well and still retained its juicy, soft texture.\u003c/p>\n\u003cp>Rawyline had the pepper steak in cognac sauce. It was a large New York steak encrusted with cracked black pepper. The sauce was heavenly. It came with rice pilaf and an assortment of fresh vegetables.\u003c/p>\n\u003cp>Kathy ordered the grilled prawns in a basil and garlic gauce. As with all of my friends and such tasty food, we each ended up sampling all the food on each of our plates. The prawns were large, succulent, and numerous. The sauce they came in was rich, buttery, and full of the earthy taste of garlic.\u003c/p>\n\u003cp>By the time dessert rolled around, we could not order anything else. My dinner came with a bowl of vanilla ice cream, which we ate. Once that was accomplished, we could no longer button up that top button on our pants, nor zip the zipper on the skirt, so we just put on our coats to cover our clothing malfunctions and wobbled outside to our cars.\u003c/p>\n\u003cp>What a night!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/kathy-leong.jpg\" alt=\"Kathy Leong\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Travel Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sunnyvale\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alexander’s Steakhouse\u003cbr>\n\u003cstrong>Reviewed Basque Cultural Center:\u003c/strong> Wednesday December 3, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n“Yep. Definitely the Elks Lodge set.” Surrounded by grandmas and grandpas, that’s what my friend Marty said when we looked around at the Basque Cultural Center in December.\u003c/p>\n\u003cp>DÉCOR\u003cbr>\nWhen I first walked into the dining room of the Basque Cultural Center, the serene pastel walls and oak chairs and tables with white tablecloths reminded me of an upscale rest home dining room.\u003c/p>\n\u003cp>Don’t get me wrong. Everything was nicely painted, very clean, but had an old fashioned feel from the gold-gilded framed art of peasant farmers to the scarlet red flourished carpeting. The adjacent banquet rooms were bustling with an art auction in one, and some type of women’s guild with dancing Irish girls in another. The dining room at the Basque looks almost identical to the many banquet rooms. In fact, we were confused between which was the restaurant versus which one was the banquet room.\u003c/p>\n\u003cp>FOOD\u003cbr>\nSo, while you won’t come for the hip, ultra-chic décor, you’ll love the food – hearty, generous in portion size, delightful to the palate, and reminiscent of old-style home cooking.\u003c/p>\n\u003cp>It was difficult to decide what to order. The cultural center has a vast and eclectic menu with dinner prices ranging from $12.50 for penne pasta to $25 for rack of lamb, the restaurant’s biggest seller. There are “family style” dinners (one specialty for each day of the week) that include soup, salad, two entrees, and ice cream for under $21.\u003c/p>\n\u003cp>There is a tempting menu that is fascinating with lots of entrees: veal sweetbreads, cassoulet, beef tongue, duck legs confit, rabbit chasseur. I chose the oxtail stew, the Wednesday special, while Marty chose the lamb loin with roasted potatoes and vegetables.\u003c/p>\n\u003cp>For dessert, my meal came with spumoni ice cream, but we were so intrigued about the unusual dessert selection that I chose an extra dessert, so we wound up with the gâteau Basque and the frozen almond nougat in addition to my spumoni.\u003c/p>\n\u003cp>MY MEAL\u003cbr>\nI was jubilant with the $19.95 oxtail family dinner that came with homemade cauliflower soup. Let me tell you, that soup was exceptional and surprising. I was not expecting much from the soup since I’m not a big cauliflower lover.\u003c/p>\n\u003cp>Within minutes of our order, the waiter came with a huge metal bowl and spooned soup into two large bowls. It was so much that I couldn’t finish, and I wanted to save my stomach for the rest of my meal. The pale, white soup had the right touch of flavor with simple ingredients: pureed cauliflower in broth that tasted fresh with hints of onion and butter. I was thankful it was not a heavy or cream-filled soup, but light and flavorful instead.\u003c/p>\n\u003cp>When the kind waiter brought over my plate of oxtail covered with tiny parsley bits and a hearty wine-based gravy, I was ecstatic. The aroma preceded its arrival! I always know what the rest of the dining experience is going to be with that all-important First Bite. And so, upon that first forkful, I simply grinned. “This is going to be good,” I thought to myself.\u003c/p>\n\u003cp>Each bite of oxtail was exquisite — fork tender, the meat fell off the bone, but was not overcooked and braised to death. Well, it was dead, of course, but not leathery.\u003c/p>\n\u003cp>My taste buds were doing giddy cartwheels. Juicy and moist, the meat was full of a deep, rich, meaty flavor that didn’t disappoint me at all. The sides were comprised of a soft rice and a mélange of vegetables (green and white beans, cauliflower, and Brussels sprouts) that complimented the meal well. There was so much I had to box up half the dish to take home.\u003c/p>\n\u003cp>Marty ordered the lamb loin. She got five nice slices and felt the portion also was generous, but not over-the-top. While her roasted potatoes were cooked to perfection, she felt her vegetables were too rich and buttery.\u003c/p>\n\u003cp>Dessert was very reasonable at this restaurant. While most places are charging upwards of $8 and $9 for dessert, the Cultural Center’s sweets run $5 and less. I was fascinated with the frozen almond nougat ($5), which turned out to be whipped cream folded in with sugared, toasted almonds and honey with a thin crust. The entire cream concoction is molded into a log and sliced. Presentation was lovely, as it was placed atop a small pool of fresh raspberry sauce, dusted with cocoa.\u003c/p>\n\u003cp>The other dessert, the gâteau Basque, was an average dessert that consisted of a pie shaped slice of a firm almond custard ensconced in a thin crust. Both of us agreed that it paled in comparison to the refreshing almond nougat. So the gâteau Basque was something akin to a tart you’d find at a Starbuck’s café.\u003c/p>\n\u003cp>Surprising to both of us was the large scoop of spumoni ire cream that was bursting with flavor and was creamy and delicious.\u003c/p>\n\u003cp>Service here was quick and courteous. Our waiter was very attentive and explained all the dishes well, and we were pleased with his friendliness and willingness to answer our questions.\u003c/p>\n\u003cp>BOTTOM LINE\u003cbr>\nI relished the home-style, hearty, robust cooking at the Basque Cultural Center, and while other restaurants rise and fall according to trends of the day, it’s good to know that an old fashioned, down-to-earth place like this exists to feed its customers with honest food at decent, but not bargain, prices.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Yet, being 45 minutes away from my home, I doubt that I could make the drive just for the oxtail stew. And as a diner who values ambiance equal to food quality, my problem with the place was the senior home atmosphere that made me feel old. The dishware was the institutional white ceramic stuff you find in cafeterias. The long wood bar with the hard liquor yards in the dining room was reminiscent of a 60s lodge. Thumbs up for food, thumbs down for the scenery!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\n599 Railroad Avenue (at Magnolia Avenue)\nSouth San Francisco, CA 94080\n\u003cstrong>Phone:\u003c/strong> 650-583-8091\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.basqueculturalcenter.com\">www.basqueculturalcenter.com\u003c/a>\n\u003cstrong>Type of Cuisine:\u003c/strong> French-Basque\n\u003cstrong>Reviewed::\u003c/strong> Winter 2008",
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"description": "Location:\n599 Railroad Avenue (at Magnolia Avenue)\nSouth San Francisco, CA 94080\nPhone: 650-583-8091\nWebsite: www.basqueculturalcenter.com\nType of Cuisine: French-Basque\nReviewed:: Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Basque Cultural Center: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1077\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1083\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1020\">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/cp401iPod_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/40/2009/03/basque20.jpg\" alt=\"Cauliflower Soup\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque16.jpg\" alt=\"Prime Rib\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque17.jpg\" alt=\"Lamb Stew\" hspace=\"3\">\u003cbr>\nCauliflower Soup, Prime Rib, Lamb Stew\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/ross-ritterman.jpg\" alt=\"Ross Ritterman\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ross\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Basque Cultural Center\u003cbr>\n\u003cstrong>Reviewed Basque Cultural Center:\u003c/strong>Tuesday, January 30, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Basque Cultural Center delivers one of the best, heartiest, and consistently delicious meals available in the Bay Area. The BCC is truly a find. It’s off the beaten path, to be sure, and an extremely unique dining experience. Typical of the first experience, my friends had to do a double take to make sure they were in the right place. The facility looks like a conference center or a meeting hall and one that you would not expect to find a restaurant in. The BCC started in SF proper and moved around a few times before settling in South San Francisco in a facility large enough to meet their needs. This restaurant more or less exists to support the ongoing efforts of the cultural center, whose activities include Basque language classes, movies/talks on Basque-related topics, and, of course, the game of Basque pelota. The BCC features its own court (or fronton) for the game, which is similar to handball and has several variants.\n\u003cp>Anyway, located in the southern reaches of South San Francisco and well removed from the Grand Avenue downtown area, lives the BCC. The center has its own parking lot with plenty of spaces, and the restaurant is located at the front of the center. There isn’t much of a view, but this place is more about having a meal among friends in a cozy, simply laid-out space. There’s a small bar area near the entrance to the restaurant, and the walls are adorned with parchment colored wallpaper and a few pictures. Since the restaurant is volunteer-supported, it wouldn’t surprise me if you were really eating grandma’s cooking here. I’d come over to grandma’s everyday for this cooking.\u003c/p>\n\u003cp>While Basque country geographically spans both Spain and France, this restaurant’s menu is markedly French, as evidenced by such items as rabbit chasseur, veal Forestière, and Magre de Canard au poivre vert. That being said, some Spanish things will show up from time to time, such as an off-menu special of pork loin stuffed with manchego cheese. The Bay Area has several restaurants that seem to feature food from both countries. Iluna Basque in North Beach, for instance, is a much different Basque experience than here.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Never having dined here on a Tuesday night, I was excited to try their Tuesday night special, which is described as a “Family Style” meal, with two entree courses, one relatively smaller course, and a second, more substantial dish. No matter what entree one orders, salad and soup will always be served; the salad here is consistently excellent. Served on chilled plates, it’s an endive and lettuce salad with a creamy tarragon dressing, which is just extremely refreshing and delicious. Every time I’ve come, the soup has been different, but each time I’ve enjoyed it tremendously. This time, it was a creamy puree of spinach, which was delicious. My chicken crêpe was much like a creamy chicken soup, like a pot pie filling, yet inside a thin crêpe. It honestly wasn’t up there with some of the better dishes that I’ve eaten here. The veal roast that came next, however, was absolutely delicious. Served were two large extremely thin slices of veal with what seemed like a port wine sauce. This was served, as most entrees are here, with roasted potatoes, carrots, cauliflower, and green beans.\u003c/p>\n\u003cp>Other than some impeccably created food, one of the highlights of the Basque Cultural Center is the tremendous value. Everything I just mentioned — the soup, salad, two dishes, and the vanilla ice cream I had for dessert — was $19.95. That amount of food for $19.95 in the Bay Area is almost unheard of. My friends enjoyed other entrees. One of them had the pepper steak, which I was told was “amazing,” and a roast rack of lamb that my friend admitted he “inappropriately sucked the meat off the bones of but [didn’t] care because it was so good.” For the 6 of us, we ordered 2 bottles of 2000 Campo Viejo, a red from Spain’s Rioja region, a portion of which extends into Basque country. The cost of the wine? $30/bottle. There is virtually no mark-up on the wine list here, as they seek to not overcharge those patronizing the Center. Beyond vanilla ice cream, the table shared frozen almond nougat, a chocolate mousse, which was among the most decadent I think I’ve ever had, and the crème caramel, essentially a custard similar to flan. Every dessert was enjoyable with the chocolate mousse being my favorite.\u003c/p>\n\u003cp>While there certainly are some dishes I like above others, there is not much bad to say about this place, and unless you crave the kind of atmosphere that attracts a chic crowd and a view, you will not get a better meal for the value anywhere. Sunday night’s special is lamb stew and prime rib for $20.95. Pretty awesome, if you ask me. The warm, friendly and attentive service really seals the deal.\u003c/p>\n\u003cp>This is a great place to take friends for a different experience, and everyone I take here is amazed that this place could turn out food as good as this. Try it for yourself, and you’ll see.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/vivian-stone.jpg\" alt=\"Vivian Stone\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Vivian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Legal Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mescolanza Restaurant\u003cbr>\n\u003cstrong>Reviewed Basque Cultural Center:\u003c/strong> Sunday, December 6, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Basque Cultural Center was a wonderful surprise in the middle of South San Francisco. It’s easy to get to as well. Coming from San Francisco, I took the 101 freeway, going south towards SFO airport. Took the Grand Avenue exit, veered left for one block, and turned right on to Grande Avenue. Drove straight through the charming small town atmosphere of South San Francisco to Magnolia Street, turned left, and drove down a few blocks to find the rather large Basque Cultural Center and its own fenced-off parking lot right in the middle of a small residential neighborhood. The building looked so inviting with all the pretty Christmas tree lights strung around the windows and even on the parking lot fence. My two best friends from childhood, Rawyline and Kathy, came with me to this restaurant to celebrate my birthday. There was plenty of parking available in the lot, and the spaces were actually the size of regular cars (not like most San Francisco parking lots with teeny, tiny spaces). Things were starting off well!\u003c/p>\n\u003cp>You enter the lobby to find what looks like the ballroom floor of any large hotel. To the right was a large dining room that reminded me of a hotel restaurant. There was a long bar where people were sitting and enjoying cocktails. The bar area was separated from the dining area by a long wooden barrier that separated the space. The dining side was filled with an assortment of tables, many of which were family sized (seating eight to 12 people). We had to wait about 20 minutes for our table (understandable given it was the holiday season). We were seated by the matriarch of the family at a four-person table.\u003c/p>\n\u003cp>Our server was a young man intent on getting us our food quickly once he learned it was my birthday. He was knowledgeable about everything on the menu, and explained to us what “Family Style” dinners meant. He brought us a basket of delicious, warm French bread with butter and water and then took our food order. He brought us a very large metal tureen of rich, savory vegetable soup. The tureen had enough soup in it to serve each of us two medium-sized bowls of soup. The broth was earthy, rich, thick, flavorful and studded with small chopped vegetables and some sort of bulgur wheat. All three of us commented that we had never tasted such a flavorful vegetable soup and finished the whole bowl, all the while dipping the soft, warm French bread into it.\u003c/p>\n\u003cp>Next came a large plate of soft butter lettuce with a creamy green goddess-Roquefort salad dressing. It was a great mix and required nothing else on the plate. Needless to say, we each emptied our salad plate.\u003c/p>\n\u003cp>We ordered the prosciutto and melon and escargot (snails baked in a rich buttery/garlic sauce) for appetizers. The prosciutto (a thinly sliced Italian ham) had that soft, buttery texture, and was full of flavor. It was paired with thin slices of cantaloupe melon meant to be eaten together. A nice surprise in your mouth with the flavor of the slightly salty ham and the juicy, ripe sweet taste of melon. The escargot was nicely prepared and delicious, but the sauce it came in was outstanding! Rawyline ended up being given most of the escargot, as Kathy and I were too busy dipping our bread into the heavenly garlic-butter sauce. Needless to say, our table ate enough bread that the other diners might have been in danger of going breadless.\u003c/p>\n\u003cp>By the time our main entrees arrived we were already almost full! We did not realize that the portions of food (soup, salad, bread) served were soooooooooooo LARGE. Even though we were almost stuffed, we did not give in to the temptation of taking the entrees home in a doggie bag. We took a break and ordered cocktails from the full-service bar. Rawyline had a Fuzzy Navel, I had a Bloody Mary, and Kathy had a Diet Coke. We sat back, drank our cocktails and hoped for gas bubbles to make extra room for more food. Once we unsnapped the top buttons of our pants and loosened the zipper on the skirt we were ready to go again!\u003c/p>\n\u003cp>I had the lamb and prime rib entree. The waiter brought me a small bowl of lamb in a zesty and flavorful tomato based sauce. Now mind you, I don’t even like the taste of lamb, but I decided to be adventurous. Lo and behold, it was really tasty! It did NOT have that gamey taste that I don’t like. I ate it all with some more of that bread to sop up all the tasty drippings. The prime rib was served on a plate in its own juices and a small dollop of horseradish/sour cream sauce that was excellent. The meat was cooked medium well and still retained its juicy, soft texture.\u003c/p>\n\u003cp>Rawyline had the pepper steak in cognac sauce. It was a large New York steak encrusted with cracked black pepper. The sauce was heavenly. It came with rice pilaf and an assortment of fresh vegetables.\u003c/p>\n\u003cp>Kathy ordered the grilled prawns in a basil and garlic gauce. As with all of my friends and such tasty food, we each ended up sampling all the food on each of our plates. The prawns were large, succulent, and numerous. The sauce they came in was rich, buttery, and full of the earthy taste of garlic.\u003c/p>\n\u003cp>By the time dessert rolled around, we could not order anything else. My dinner came with a bowl of vanilla ice cream, which we ate. Once that was accomplished, we could no longer button up that top button on our pants, nor zip the zipper on the skirt, so we just put on our coats to cover our clothing malfunctions and wobbled outside to our cars.\u003c/p>\n\u003cp>What a night!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/kathy-leong.jpg\" alt=\"Kathy Leong\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Travel Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sunnyvale\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alexander’s Steakhouse\u003cbr>\n\u003cstrong>Reviewed Basque Cultural Center:\u003c/strong> Wednesday December 3, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n“Yep. Definitely the Elks Lodge set.” Surrounded by grandmas and grandpas, that’s what my friend Marty said when we looked around at the Basque Cultural Center in December.\u003c/p>\n\u003cp>DÉCOR\u003cbr>\nWhen I first walked into the dining room of the Basque Cultural Center, the serene pastel walls and oak chairs and tables with white tablecloths reminded me of an upscale rest home dining room.\u003c/p>\n\u003cp>Don’t get me wrong. Everything was nicely painted, very clean, but had an old fashioned feel from the gold-gilded framed art of peasant farmers to the scarlet red flourished carpeting. The adjacent banquet rooms were bustling with an art auction in one, and some type of women’s guild with dancing Irish girls in another. The dining room at the Basque looks almost identical to the many banquet rooms. In fact, we were confused between which was the restaurant versus which one was the banquet room.\u003c/p>\n\u003cp>FOOD\u003cbr>\nSo, while you won’t come for the hip, ultra-chic décor, you’ll love the food – hearty, generous in portion size, delightful to the palate, and reminiscent of old-style home cooking.\u003c/p>\n\u003cp>It was difficult to decide what to order. The cultural center has a vast and eclectic menu with dinner prices ranging from $12.50 for penne pasta to $25 for rack of lamb, the restaurant’s biggest seller. There are “family style” dinners (one specialty for each day of the week) that include soup, salad, two entrees, and ice cream for under $21.\u003c/p>\n\u003cp>There is a tempting menu that is fascinating with lots of entrees: veal sweetbreads, cassoulet, beef tongue, duck legs confit, rabbit chasseur. I chose the oxtail stew, the Wednesday special, while Marty chose the lamb loin with roasted potatoes and vegetables.\u003c/p>\n\u003cp>For dessert, my meal came with spumoni ice cream, but we were so intrigued about the unusual dessert selection that I chose an extra dessert, so we wound up with the gâteau Basque and the frozen almond nougat in addition to my spumoni.\u003c/p>\n\u003cp>MY MEAL\u003cbr>\nI was jubilant with the $19.95 oxtail family dinner that came with homemade cauliflower soup. Let me tell you, that soup was exceptional and surprising. I was not expecting much from the soup since I’m not a big cauliflower lover.\u003c/p>\n\u003cp>Within minutes of our order, the waiter came with a huge metal bowl and spooned soup into two large bowls. It was so much that I couldn’t finish, and I wanted to save my stomach for the rest of my meal. The pale, white soup had the right touch of flavor with simple ingredients: pureed cauliflower in broth that tasted fresh with hints of onion and butter. I was thankful it was not a heavy or cream-filled soup, but light and flavorful instead.\u003c/p>\n\u003cp>When the kind waiter brought over my plate of oxtail covered with tiny parsley bits and a hearty wine-based gravy, I was ecstatic. The aroma preceded its arrival! I always know what the rest of the dining experience is going to be with that all-important First Bite. And so, upon that first forkful, I simply grinned. “This is going to be good,” I thought to myself.\u003c/p>\n\u003cp>Each bite of oxtail was exquisite — fork tender, the meat fell off the bone, but was not overcooked and braised to death. Well, it was dead, of course, but not leathery.\u003c/p>\n\u003cp>My taste buds were doing giddy cartwheels. Juicy and moist, the meat was full of a deep, rich, meaty flavor that didn’t disappoint me at all. The sides were comprised of a soft rice and a mélange of vegetables (green and white beans, cauliflower, and Brussels sprouts) that complimented the meal well. There was so much I had to box up half the dish to take home.\u003c/p>\n\u003cp>Marty ordered the lamb loin. She got five nice slices and felt the portion also was generous, but not over-the-top. While her roasted potatoes were cooked to perfection, she felt her vegetables were too rich and buttery.\u003c/p>\n\u003cp>Dessert was very reasonable at this restaurant. While most places are charging upwards of $8 and $9 for dessert, the Cultural Center’s sweets run $5 and less. I was fascinated with the frozen almond nougat ($5), which turned out to be whipped cream folded in with sugared, toasted almonds and honey with a thin crust. The entire cream concoction is molded into a log and sliced. Presentation was lovely, as it was placed atop a small pool of fresh raspberry sauce, dusted with cocoa.\u003c/p>\n\u003cp>The other dessert, the gâteau Basque, was an average dessert that consisted of a pie shaped slice of a firm almond custard ensconced in a thin crust. Both of us agreed that it paled in comparison to the refreshing almond nougat. So the gâteau Basque was something akin to a tart you’d find at a Starbuck’s café.\u003c/p>\n\u003cp>Surprising to both of us was the large scoop of spumoni ire cream that was bursting with flavor and was creamy and delicious.\u003c/p>\n\u003cp>Service here was quick and courteous. Our waiter was very attentive and explained all the dishes well, and we were pleased with his friendliness and willingness to answer our questions.\u003c/p>\n\u003cp>BOTTOM LINE\u003cbr>\nI relished the home-style, hearty, robust cooking at the Basque Cultural Center, and while other restaurants rise and fall according to trends of the day, it’s good to know that an old fashioned, down-to-earth place like this exists to feed its customers with honest food at decent, but not bargain, prices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yet, being 45 minutes away from my home, I doubt that I could make the drive just for the oxtail stew. And as a diner who values ambiance equal to food quality, my problem with the place was the senior home atmosphere that made me feel old. The dishware was the institutional white ceramic stuff you find in cafeterias. The long wood bar with the hard liquor yards in the dining room was reminiscent of a 60s lodge. Thumbs up for food, thumbs down for the scenery!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
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