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"content": "\u003cp>\u003cstrong>Alexander’s Steakhouse:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1040\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1088\">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/alexanders1.jpg\" alt=\"Alexanders Steakhouse\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/alexanders13.jpg\" alt=\"Alexanders Steakhouse\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/alexanders10.jpg\" alt=\"Alexanders Steakhouse\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/alexanders15.jpg\" alt=\"Alexanders Steakhouse\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/alexanders16.jpg\" alt=\"Alexanders Steakhouse\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/alexanders5.jpg\" alt=\"Alexanders Steakhouse\" 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=alexander's+steakhouse+cupertino&mrt=all&sll=37.322803,-122.028751&sspn=0.057061,0.063&ie=UTF8&cid=2097292003347285189&s=AARTsJpkcY1En0WBWhJX8gq4iUUJdF3Psg&ll=37.350237,-122.005405&spn=0.047761,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=alexander's+steakhouse+cupertino&mrt=all&sll=37.322803,-122.028751&sspn=0.057061,0.063&ie=UTF8&cid=2097292003347285189&ll=37.350237,-122.005405&spn=0.047761,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n10330 N. Wolfe Road (at Perimeter Road)\u003cbr>\nCupertino, CA 95014\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 408-446-2222\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:contact@alexanderssteakhouse.com\">contact@alexanderssteakhouse.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.alexanderssteakhouse.com\">www.alexanderssteakhouse.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> J.C. Chen and Jeffrey Stout\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jeffrey Stout\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Rosiana Tong\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Steakhouse, American, Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Hamachi Shots, Popcorn Crab, Japanese A5 Wagyu, Bone-in Filet, Bone-in Dry Aged New York, Truffle Fries, Macaroni and Cheese\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> $35 per 750 ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $60+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Alexander’s Steakhouse:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1040\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1088\">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/alexanders1.jpg\" alt=\"Alexanders Steakhouse\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/alexanders13.jpg\" alt=\"Alexanders Steakhouse\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/alexanders10.jpg\" alt=\"Alexanders Steakhouse\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/alexanders15.jpg\" alt=\"Alexanders Steakhouse\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/alexanders16.jpg\" alt=\"Alexanders Steakhouse\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/alexanders5.jpg\" alt=\"Alexanders Steakhouse\" 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=alexander's+steakhouse+cupertino&mrt=all&sll=37.322803,-122.028751&sspn=0.057061,0.063&ie=UTF8&cid=2097292003347285189&s=AARTsJpkcY1En0WBWhJX8gq4iUUJdF3Psg&ll=37.350237,-122.005405&spn=0.047761,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=alexander's+steakhouse+cupertino&mrt=all&sll=37.322803,-122.028751&sspn=0.057061,0.063&ie=UTF8&cid=2097292003347285189&ll=37.350237,-122.005405&spn=0.047761,0.072956&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>\n10330 N. Wolfe Road (at Perimeter Road)\u003cbr>\nCupertino, CA 95014\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 408-446-2222\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:contact@alexanderssteakhouse.com\">contact@alexanderssteakhouse.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.alexanderssteakhouse.com\">www.alexanderssteakhouse.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> J.C. Chen and Jeffrey Stout\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jeffrey Stout\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Rosiana Tong\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Steakhouse, American, Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Hamachi Shots, Popcorn Crab, Japanese A5 Wagyu, Bone-in Filet, Bone-in Dry Aged New York, Truffle Fries, Macaroni and Cheese\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> $35 per 750 ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $60+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Alexander’s Steakhouse: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1066\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1088\">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/alexanders21.jpg\" alt=\"Hamachi Shots\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/alexanders25.jpg\" alt=\"Kobe Beef Filet Mignon\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/alexanders17.jpg\" alt=\"Cotton Candy\" hspace=\"3\">\u003cbr>\nHamachi Shots, Kobe Beef Filet Mignon with Mushroom Compote and Jumbo Prawns, Cotton Candy\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 Alexander’s Steakhouse:\u003c/strong> Sunday December 27, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen I first took a taste from my medium-rare, 20-ounce prime rib, it was love at first bite. Literally. I was in bovine bliss! This was the best prime rib I have ever eaten. I cook it at home every year, and this was better than I could ever remember. Maybe it’s the aging technique, or the seasoning, or the way they marinate, but let me tell you, this butter knife-tender beef was such a top-quality and excellently prepared slice, it will be forever seared into my memory.\u003c/p>\n\u003cp>Now, Alexander’s is a favorite of mine, and it is a very popular place for special gatherings. This two-story, fine dining haunt is mighty expensive (you can spend over $100 per person, easily), but on par with top restaurants in SF or Beverly Hills or Los Angeles. The decor is elegant with orchids, stone flooring, and dark romantic draperies that define private eating areas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Service is excellent. When we first walked in, the hostess greeted us with a smile, another walked us to our table, and then an entourage of waiters and attendants made sure the crumbs were scraped off our table often, that the napkins were flung onto our laps “just so,” and that our water glasses were continually filled. Our waiter was more knowledgeable about our menu than I could have ever imagined. He was very detailed in telling us about the Wagyu beef and different kinds of Kobe beef from different regions of Japan and how they differ in taste. It was incredible. Each time I go there, I am impressed with their level of professionalism and service. Soon after we ordered, our meal came within 15 minutes.\u003c/p>\n\u003cp>We got a little appetizer from the kitchen — “amuse,” as they call it — which was a marble-sized ball of goat cheese dipped in a red powder. Later on we were surprised with an intermezzo, which was a small dish of panna cotta custard with small citrus sections on top. A nice touch.\u003c/p>\n\u003cp>As for ambiance, tables are spaced apart very generously, so you don’t feel crowded, and the noise level is comfortable, so you can easily have a romantic dinner or one-on-one conversation without hearing kitchen dishes or other people yakking.\u003c/p>\n\u003cp>The menu is extensive with meat, a few vegetarian offerings, and loads of interesting appetizers. Our favorite was the hamachi shooters at $4 each or six for $20. We loved the presentations in small glass shot glasses with some greens on top. Flavors of soy and ginger blended well with the raw hamachi, and the three of us were thrilled.\u003c/p>\n\u003cp>We tried the giant oyster mushroom fritters, which were about five inches long –kind of like mushroom tempura. It was good, especially with the mayo sauce, but not super flavorful. If they had marinated the mushrooms, that would have been better. It tasted bland after you bit into the mushroom. The batter was light and had just enough crunch. However, there were leftovers of this, and no one bothered to take it home.\u003c/p>\n\u003cp>The leek salad? Highly recommended. It is unusual and clever with its presentation of stumps of leeks in a row and adorned with ham, pine nuts, and feta cheese on a lovely white platter. I thought it was fantastic and ate all of it. In fact, the presentation of every dish is artistic and amazing. Flavors, on the most part, are carefully chosen and concocted. This place experiments and experiments well.\u003c/p>\n\u003cp>You cannot leave this place without trying the dessert. You just cannot. It would be wrong! We tried two desserts that were terrific, but the chocolate “OOH” dessert was over the top in presentation and taste and decadence. Well worth $12. The waiter brings a large plate with chocolate cake wedges, a small scoop of chocolate and black olive ice cream, and a chocolate sphere that is filled with fudge. The waiter next pours hot fudge on top of the shell so that it melts away in front of your eyes and he then drizzles the rest of it on the cake.\u003c/p>\n\u003cp>You get a visual display with this dessert, a kind of performance art. I’m not a big chocolate fan, but this dessert would make me a convert. The top quality dark chocolate was quite addictive. Even though I was full, I kept working at the dessert until it was gone.\u003c/p>\n\u003cp>Bottom line: I cannot wait until I come again, but I must save up my paycheck first. Yes, prices are high, but if you get the hamachi shooters, leek salad, prime rib, and chocolate “OOH” for dessert, it is worth every penny. My biggest annoyance is the $9 bottle of Voss sparkling water, which seemed too much and caught us off guard because we didn’t know we would be paying such an exorbitant fee. Yikes! We wound up paying $27 for three bottles of water. If I knew that, I would have ordered a more interesting drink. Do give Alexander’s a try. It is a steak house draped with glamour of the highest order!\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 Alexander’s Steakhouse:\u003c/strong> Saturday, December 13, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFew experiences I’ve had compared to the one my girlfriend and I had at Alexander’s Steakhouse. Sitting more or less by itself, like it carved out its own home amidst the many parking spaces at Vallco mall, it looks quite modern. If I took one look and kept driving past it, I would have thought it was some chain restaurant. Alexander’s is anything but. It’s nothing like the traditional US steakhouse — your Ruth’s Chris, your Morton’s. This is an inventive, haute-cuisine establishment that goes out of its way, perhaps slightly obnoxiously so, to bring you what I can only imagine is the finest meats, accouterments and service they know how. You’ll pay for it too, but it’s worth experiencing once.\n\u003cp>There’s a definite Japanese influence to the environment, which I felt was well expressed. It wasn’t so in-your-face to make you go, “Wait, is this Benihana?” No, this is more American Steakhouse than anything else, but subtle elements in the decor, and a few menu items all build up to the bold, “We serve authentic Japanese A5 Wagyu beef” proclamation. If you want a little bit of hamachi, followed by a Kobe beef fillet, you can have it. At the same time, if you want your Caesar salad followed by a bone-in rib-eye, you can have that too.\u003c/p>\n\u003cp>The space is modern and elegant. A meat counter greets you on the left as you approach the hostess stand prominently displaying their Japanese Wagyu, as well as the standard cuts of American dry-aged. Wine refrigerators are spread out amongst the walls, holding their list of several hundred bottles, which included some nice finds. There were domestic Pinot Noir verticals, some decently priced Spanish and Italians, as well as the go-to Cult Cabernets, 1st growth Bordeaux, and Premier Cru Burgundy from the likes of DRC.\u003c/p>\n\u003cp>The hostesses greeted us warmly and directed us to our table, past the open kitchen with an unoccupied table in the middle of it, and their main bus station that included a sous vide cooker. I’m not sure what dishes they cooked sous vide, but it gives one the impression that they do a lot more than just broil steaks here. Our server, David, was terrific. He was attentive, highly knowledgeable, helpful, and probably among the best servers I’ve had at a restaurant — able to work well in a fast-paced environment without missing a beat. In addition to the menu, he informed us of their ability to prepare a prix fixe menu for us based on what we like. I think that was a very nice touch. Usually you’ll see a prix fixe menu, but this was, “tell me what you like and we’ll do the rest.” Very cool. Ambiance-wise, the central part of the restaurant is well lit, while the seating areas are darker and cozy.\u003c/p>\n\u003cp>I ordered a bottle of Barbaresco that I asked to be decanted. Thankfully we were brought nice, large wine glasses appropriate to the wine — an area where many restaurants often fail. Thankfully we were able to make it last, since it was drinking great and would have been easy to kill early in the meal. I decided to start out with a hamachi shot. It was basically hamachi, ginger, chili, and avocado in a shot glass, which one is supposed to throw back and have the flavors meld together. It wasn’t exactly jumping out of the glass like tequila, so I had to take a little spoon and get it in my mouth that way. It was real good, so good I ordered another. My girlfriend got a lobster shot, which was like a ceviche in a citrus sauce. I had a little taste and it was very good. We had also attempted to order their Popcorn Crab bites as an appetizer as well, but they were out of them; this was a slight disappointment.\u003c/p>\n\u003cp>At one point David came by with a dish upon which were two large white truffles, apparently the rarest on Earth. They were extremely fragrant, apparently they set the restaurant back $5K per truffle. They would shave 3 grams on our steaks at $14/gram. It’s not like I felt like I was getting the constant up-sell, but I thought it was neat that they indeed had these things. We were also told about the Jamón Ibérico (the most expensive Spanish cured ham) appetizer that would have run $50/person. Not to be outdone, we were also told that to let them know soon if we would like an ounce of caviar since they were running out. We noticed that at large tables a whole host of servers would come out to deliver the food in an almost choreographed fashion, one of which was the chef, from what I could tell. That was a nice touch.\u003c/p>\n\u003cp>I made up my mind that I would try the Wagyu here before I ever sat down. It turns out that I had a choice of Wagyu from 5 different prefectures in Japan. I can’t remember them all, but after a quick sales pitch I went with the filet from the Miyazaki prefecture. My girlfriend went for a 6-ounce, dry-aged (not Wagyu) filet, which was served Diane style with a demi-glace sauce. No flambé though. We ordered a few sides: mac ‘n’ cheese with truffle oil, smashed potatoes with lemon juice and oregano, and creamed spinach with feta cheese and bits of filo on top.\u003c/p>\n\u003cp>The steaks came, and mine was served with a jumbo prawn on top and a bit of mushroom compote. Let me say that this was unequivocally the most tender, juicy piece of meat ever to have crossed my lips. It was pretty amazing — especially compared to the normal filet — which was nothing to sneeze at either. A knife was barely necessary. Every bite was as enjoyable as the previous one. I would have liked to know that I would be paying $250 for that steak up front, but I’m glad I was able to experience it. It wasn’t just a little different than their normal steak, it was a lot different. That being said, unless I win the lottery, it will be tough to justify this kind of steak to myself ever again. I’m glad some wine was left over to be able to enjoy with the steak; ordering another bottle probably wasn’t gonna happen. The best side was the creamed spinach, which was essentially Greek spanakopita in a dish, and it was well executed. The mac ‘n’ cheese was the ultimate comfort food side and the smashed potatoes were somewhat uninspired.\u003c/p>\n\u003cp>Taking a look at the dessert menu, a few things caught our eyes: “Ooh!”, which was a chocolate sphere filled with fudge, chocolate-black olive ice cream, and black velvet cake, and then “Peanut Gallery,” which was peanut ice cream, peanut brittle, and some other form of peanut. Unfortunately, the other diners stole them all, much to our displeasure, and forced us to examine a second tier of choices. We went for “Apple Pie,” which were three little apple empanadas with vanilla ice cream and some caramel sauce. Decent nonetheless.\u003c/p>\n\u003cp>Was it a great experience? Yes. Would I go back any time soon? Probably not. I’m not in a rush to either, a) spend that much money again; or, b) drive to Cupertino for dinner. I’d happily agree to be taken here if someone offered. That being said, I would recommend it to anyone, as it was a neat experience that’s worth trying once. This place has terrific food and great service. Being unlike your usual American steakhouse, it will certainly be different from what you’re used to, yet familiar in many ways.\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 Alexander’s Steakhouse:\u003c/strong> Sunday, December 21, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUnfortunately I could not get any of my friends to drive from San Francisco to Cupertino with me to explore Alexander’s Steakhouse. (Boy, did they miss out!)\u003cbr>\nThe restaurant is located on one corner of the Vallco Fair Fashion Mall right off of Highway 280. I wasn’t quite sure what to expect of a steakhouse located in a mall.\u003c/p>\n\u003cp>Well, let me just say, this was perhaps the most creative and interesting dinner I have had in the last few years of eating in and around the Bay Area. What an amazing restaurant! The exterior of the building kind of blends in with the surroundings, and the entrance doesn’t really show anything about the inside of the restaurant, as the large panes of glass look like they are covered in some sort of Shoji screen or made of etched glass, so you can’t see inside.\u003c/p>\n\u003cp>Once you get inside, it’s a different world. You walk in to a high-ceilinged room done in lovely, muted, earthy colors with a beautiful slate floor and a lovely dark-colored bar. Past the bar is the main dining room with those same rich but muted colors, tables with white tablecloths, elegantly-clad patrons, enjoying the scents, sights and lusciousness of some incredible looking food, and some of the most comfortable restaurant chairs I have ever sat in. A large stairwell takes you up to another level that seems to offer more private dining spaces. I walked around a little bit and went exploring. There is a lot of natural light from an atrium in the building, and from some vantage points, you can actually see the chefs preparing food. Everything in this restaurant speaks elegance — from the colors of the walls and the textures of the floors to the original art works peering from the walls and the fabrics of the curtains, and chairs. If the food was anything like the impression I got just off the decor and ambiance, I was in for a great evening.\u003c/p>\n\u003cp>Given that I was dining alone and had to drive back to San Francisco I chose to abstain from drinking any alcohol, which is too bad, because their wine list was outstanding in its breadth and complexity of its wine selections. It figures — I finally find a restaurant with an amazing wine list and I have to abstain and drink Diet Coke instead. (That’s just not right!)\u003c/p>\n\u003cp>The menu is really interesting and inspired. I expected a regular steakhouse: wrong, wrong, wrong! Yes, they do offer steak, but it’s the type of steaks, the pairing of interesting ingredients, and the presentations that will have your lips drooling on the tablecloth. There were a few dishes that passed my table that tempted me to just jump up and pretend I was the patron that ordered it. It was a good thing I had no alcohol in my system, otherwise there would have been quite a few complaints from other diners about missing entrees. The menu was so interesting that it took me 15 minutes just to read it slowly and think about what I wanted to try.\u003c/p>\n\u003cp>I decided to try the Cephalopod Kimchi Salad just based on the strange name (I was feeling brave). Octopus and squid never looked or tasted as good as in this presentation. Not only was the salad beautifully presented, but the mixture of textures and flavors was masterful. It had a little spicy kick from the Kimchi. I kind of felt like I was eating a piece of art.\u003c/p>\n\u003cp>Next came the sea bass. I know you’re thinking, “Why in the world is she ordering fish in a Steakhouse?” I had a steak salad for lunch that same day, so was kind of burned out on meat. Plus, I’ve learned if a restaurant can’t do something as easy to prepare as fish, I don’t want to be eating there. Hey, look, I can order fish if I want. That fish was so scrumptious that I think even the fish would applaud its own preparation. It came with a rich and creamy risotto that had clams, chorizo, squid, and some sort of tomato purée with it.\u003c/p>\n\u003cp>I ordered a side dish of creamed spinach made with feta cheese and served in flaky dough. Can you say, “Yummy”?\u003c/p>\n\u003cp>The pear tart was my dessert, even though I was quite full and not sure I could squeeze any dessert in. By the time it got to my table, I knew I was going to have to take it home with me, because I was just too full. I did eat the raspberry-Zinfandel sorbet (yup, you heard me right) that came with it, so it would not just melt away. I had them pack up the tart and cream to take home and ate the sorbet. It was excellent!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I think this place is going to be my new favorite restaurant in the South Bay. It was worth the 40-minute drive from San Francisco in the first real storm we had in December (it was raining buckets that night and the wind was trying to throw my car around like a toy). I am definitely going back to this place, and I suggest you do, too.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\n10330 N. Wolfe Road (at Perimeter Road)\nCupertino, CA 95014\n\u003cstrong>Phone:\u003c/strong> 408-446-2222\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.alexanderssteakhouse.com\">www.alexanderssteakhouse.com\u003c/a>\n\u003cstrong>Type of Cuisine:\u003c/strong> Steakhouse, American, Fusion\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"description": "Location:\n10330 N. Wolfe Road (at Perimeter Road)\nCupertino, CA 95014\nPhone: 408-446-2222\nWebsite: www.alexanderssteakhouse.com\nType of Cuisine: Steakhouse, American, Fusion\nReviewed: Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Alexander’s Steakhouse: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1066\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1088\">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/alexanders21.jpg\" alt=\"Hamachi Shots\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/alexanders25.jpg\" alt=\"Kobe Beef Filet Mignon\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/alexanders17.jpg\" alt=\"Cotton Candy\" hspace=\"3\">\u003cbr>\nHamachi Shots, Kobe Beef Filet Mignon with Mushroom Compote and Jumbo Prawns, Cotton Candy\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 Alexander’s Steakhouse:\u003c/strong> Sunday December 27, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhen I first took a taste from my medium-rare, 20-ounce prime rib, it was love at first bite. Literally. I was in bovine bliss! This was the best prime rib I have ever eaten. I cook it at home every year, and this was better than I could ever remember. Maybe it’s the aging technique, or the seasoning, or the way they marinate, but let me tell you, this butter knife-tender beef was such a top-quality and excellently prepared slice, it will be forever seared into my memory.\u003c/p>\n\u003cp>Now, Alexander’s is a favorite of mine, and it is a very popular place for special gatherings. This two-story, fine dining haunt is mighty expensive (you can spend over $100 per person, easily), but on par with top restaurants in SF or Beverly Hills or Los Angeles. The decor is elegant with orchids, stone flooring, and dark romantic draperies that define private eating areas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Service is excellent. When we first walked in, the hostess greeted us with a smile, another walked us to our table, and then an entourage of waiters and attendants made sure the crumbs were scraped off our table often, that the napkins were flung onto our laps “just so,” and that our water glasses were continually filled. Our waiter was more knowledgeable about our menu than I could have ever imagined. He was very detailed in telling us about the Wagyu beef and different kinds of Kobe beef from different regions of Japan and how they differ in taste. It was incredible. Each time I go there, I am impressed with their level of professionalism and service. Soon after we ordered, our meal came within 15 minutes.\u003c/p>\n\u003cp>We got a little appetizer from the kitchen — “amuse,” as they call it — which was a marble-sized ball of goat cheese dipped in a red powder. Later on we were surprised with an intermezzo, which was a small dish of panna cotta custard with small citrus sections on top. A nice touch.\u003c/p>\n\u003cp>As for ambiance, tables are spaced apart very generously, so you don’t feel crowded, and the noise level is comfortable, so you can easily have a romantic dinner or one-on-one conversation without hearing kitchen dishes or other people yakking.\u003c/p>\n\u003cp>The menu is extensive with meat, a few vegetarian offerings, and loads of interesting appetizers. Our favorite was the hamachi shooters at $4 each or six for $20. We loved the presentations in small glass shot glasses with some greens on top. Flavors of soy and ginger blended well with the raw hamachi, and the three of us were thrilled.\u003c/p>\n\u003cp>We tried the giant oyster mushroom fritters, which were about five inches long –kind of like mushroom tempura. It was good, especially with the mayo sauce, but not super flavorful. If they had marinated the mushrooms, that would have been better. It tasted bland after you bit into the mushroom. The batter was light and had just enough crunch. However, there were leftovers of this, and no one bothered to take it home.\u003c/p>\n\u003cp>The leek salad? Highly recommended. It is unusual and clever with its presentation of stumps of leeks in a row and adorned with ham, pine nuts, and feta cheese on a lovely white platter. I thought it was fantastic and ate all of it. In fact, the presentation of every dish is artistic and amazing. Flavors, on the most part, are carefully chosen and concocted. This place experiments and experiments well.\u003c/p>\n\u003cp>You cannot leave this place without trying the dessert. You just cannot. It would be wrong! We tried two desserts that were terrific, but the chocolate “OOH” dessert was over the top in presentation and taste and decadence. Well worth $12. The waiter brings a large plate with chocolate cake wedges, a small scoop of chocolate and black olive ice cream, and a chocolate sphere that is filled with fudge. The waiter next pours hot fudge on top of the shell so that it melts away in front of your eyes and he then drizzles the rest of it on the cake.\u003c/p>\n\u003cp>You get a visual display with this dessert, a kind of performance art. I’m not a big chocolate fan, but this dessert would make me a convert. The top quality dark chocolate was quite addictive. Even though I was full, I kept working at the dessert until it was gone.\u003c/p>\n\u003cp>Bottom line: I cannot wait until I come again, but I must save up my paycheck first. Yes, prices are high, but if you get the hamachi shooters, leek salad, prime rib, and chocolate “OOH” for dessert, it is worth every penny. My biggest annoyance is the $9 bottle of Voss sparkling water, which seemed too much and caught us off guard because we didn’t know we would be paying such an exorbitant fee. Yikes! We wound up paying $27 for three bottles of water. If I knew that, I would have ordered a more interesting drink. Do give Alexander’s a try. It is a steak house draped with glamour of the highest order!\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 Alexander’s Steakhouse:\u003c/strong> Saturday, December 13, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nFew experiences I’ve had compared to the one my girlfriend and I had at Alexander’s Steakhouse. Sitting more or less by itself, like it carved out its own home amidst the many parking spaces at Vallco mall, it looks quite modern. If I took one look and kept driving past it, I would have thought it was some chain restaurant. Alexander’s is anything but. It’s nothing like the traditional US steakhouse — your Ruth’s Chris, your Morton’s. This is an inventive, haute-cuisine establishment that goes out of its way, perhaps slightly obnoxiously so, to bring you what I can only imagine is the finest meats, accouterments and service they know how. You’ll pay for it too, but it’s worth experiencing once.\n\u003cp>There’s a definite Japanese influence to the environment, which I felt was well expressed. It wasn’t so in-your-face to make you go, “Wait, is this Benihana?” No, this is more American Steakhouse than anything else, but subtle elements in the decor, and a few menu items all build up to the bold, “We serve authentic Japanese A5 Wagyu beef” proclamation. If you want a little bit of hamachi, followed by a Kobe beef fillet, you can have it. At the same time, if you want your Caesar salad followed by a bone-in rib-eye, you can have that too.\u003c/p>\n\u003cp>The space is modern and elegant. A meat counter greets you on the left as you approach the hostess stand prominently displaying their Japanese Wagyu, as well as the standard cuts of American dry-aged. Wine refrigerators are spread out amongst the walls, holding their list of several hundred bottles, which included some nice finds. There were domestic Pinot Noir verticals, some decently priced Spanish and Italians, as well as the go-to Cult Cabernets, 1st growth Bordeaux, and Premier Cru Burgundy from the likes of DRC.\u003c/p>\n\u003cp>The hostesses greeted us warmly and directed us to our table, past the open kitchen with an unoccupied table in the middle of it, and their main bus station that included a sous vide cooker. I’m not sure what dishes they cooked sous vide, but it gives one the impression that they do a lot more than just broil steaks here. Our server, David, was terrific. He was attentive, highly knowledgeable, helpful, and probably among the best servers I’ve had at a restaurant — able to work well in a fast-paced environment without missing a beat. In addition to the menu, he informed us of their ability to prepare a prix fixe menu for us based on what we like. I think that was a very nice touch. Usually you’ll see a prix fixe menu, but this was, “tell me what you like and we’ll do the rest.” Very cool. Ambiance-wise, the central part of the restaurant is well lit, while the seating areas are darker and cozy.\u003c/p>\n\u003cp>I ordered a bottle of Barbaresco that I asked to be decanted. Thankfully we were brought nice, large wine glasses appropriate to the wine — an area where many restaurants often fail. Thankfully we were able to make it last, since it was drinking great and would have been easy to kill early in the meal. I decided to start out with a hamachi shot. It was basically hamachi, ginger, chili, and avocado in a shot glass, which one is supposed to throw back and have the flavors meld together. It wasn’t exactly jumping out of the glass like tequila, so I had to take a little spoon and get it in my mouth that way. It was real good, so good I ordered another. My girlfriend got a lobster shot, which was like a ceviche in a citrus sauce. I had a little taste and it was very good. We had also attempted to order their Popcorn Crab bites as an appetizer as well, but they were out of them; this was a slight disappointment.\u003c/p>\n\u003cp>At one point David came by with a dish upon which were two large white truffles, apparently the rarest on Earth. They were extremely fragrant, apparently they set the restaurant back $5K per truffle. They would shave 3 grams on our steaks at $14/gram. It’s not like I felt like I was getting the constant up-sell, but I thought it was neat that they indeed had these things. We were also told about the Jamón Ibérico (the most expensive Spanish cured ham) appetizer that would have run $50/person. Not to be outdone, we were also told that to let them know soon if we would like an ounce of caviar since they were running out. We noticed that at large tables a whole host of servers would come out to deliver the food in an almost choreographed fashion, one of which was the chef, from what I could tell. That was a nice touch.\u003c/p>\n\u003cp>I made up my mind that I would try the Wagyu here before I ever sat down. It turns out that I had a choice of Wagyu from 5 different prefectures in Japan. I can’t remember them all, but after a quick sales pitch I went with the filet from the Miyazaki prefecture. My girlfriend went for a 6-ounce, dry-aged (not Wagyu) filet, which was served Diane style with a demi-glace sauce. No flambé though. We ordered a few sides: mac ‘n’ cheese with truffle oil, smashed potatoes with lemon juice and oregano, and creamed spinach with feta cheese and bits of filo on top.\u003c/p>\n\u003cp>The steaks came, and mine was served with a jumbo prawn on top and a bit of mushroom compote. Let me say that this was unequivocally the most tender, juicy piece of meat ever to have crossed my lips. It was pretty amazing — especially compared to the normal filet — which was nothing to sneeze at either. A knife was barely necessary. Every bite was as enjoyable as the previous one. I would have liked to know that I would be paying $250 for that steak up front, but I’m glad I was able to experience it. It wasn’t just a little different than their normal steak, it was a lot different. That being said, unless I win the lottery, it will be tough to justify this kind of steak to myself ever again. I’m glad some wine was left over to be able to enjoy with the steak; ordering another bottle probably wasn’t gonna happen. The best side was the creamed spinach, which was essentially Greek spanakopita in a dish, and it was well executed. The mac ‘n’ cheese was the ultimate comfort food side and the smashed potatoes were somewhat uninspired.\u003c/p>\n\u003cp>Taking a look at the dessert menu, a few things caught our eyes: “Ooh!”, which was a chocolate sphere filled with fudge, chocolate-black olive ice cream, and black velvet cake, and then “Peanut Gallery,” which was peanut ice cream, peanut brittle, and some other form of peanut. Unfortunately, the other diners stole them all, much to our displeasure, and forced us to examine a second tier of choices. We went for “Apple Pie,” which were three little apple empanadas with vanilla ice cream and some caramel sauce. Decent nonetheless.\u003c/p>\n\u003cp>Was it a great experience? Yes. Would I go back any time soon? Probably not. I’m not in a rush to either, a) spend that much money again; or, b) drive to Cupertino for dinner. I’d happily agree to be taken here if someone offered. That being said, I would recommend it to anyone, as it was a neat experience that’s worth trying once. This place has terrific food and great service. Being unlike your usual American steakhouse, it will certainly be different from what you’re used to, yet familiar in many ways.\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 Alexander’s Steakhouse:\u003c/strong> Sunday, December 21, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nUnfortunately I could not get any of my friends to drive from San Francisco to Cupertino with me to explore Alexander’s Steakhouse. (Boy, did they miss out!)\u003cbr>\nThe restaurant is located on one corner of the Vallco Fair Fashion Mall right off of Highway 280. I wasn’t quite sure what to expect of a steakhouse located in a mall.\u003c/p>\n\u003cp>Well, let me just say, this was perhaps the most creative and interesting dinner I have had in the last few years of eating in and around the Bay Area. What an amazing restaurant! The exterior of the building kind of blends in with the surroundings, and the entrance doesn’t really show anything about the inside of the restaurant, as the large panes of glass look like they are covered in some sort of Shoji screen or made of etched glass, so you can’t see inside.\u003c/p>\n\u003cp>Once you get inside, it’s a different world. You walk in to a high-ceilinged room done in lovely, muted, earthy colors with a beautiful slate floor and a lovely dark-colored bar. Past the bar is the main dining room with those same rich but muted colors, tables with white tablecloths, elegantly-clad patrons, enjoying the scents, sights and lusciousness of some incredible looking food, and some of the most comfortable restaurant chairs I have ever sat in. A large stairwell takes you up to another level that seems to offer more private dining spaces. I walked around a little bit and went exploring. There is a lot of natural light from an atrium in the building, and from some vantage points, you can actually see the chefs preparing food. Everything in this restaurant speaks elegance — from the colors of the walls and the textures of the floors to the original art works peering from the walls and the fabrics of the curtains, and chairs. If the food was anything like the impression I got just off the decor and ambiance, I was in for a great evening.\u003c/p>\n\u003cp>Given that I was dining alone and had to drive back to San Francisco I chose to abstain from drinking any alcohol, which is too bad, because their wine list was outstanding in its breadth and complexity of its wine selections. It figures — I finally find a restaurant with an amazing wine list and I have to abstain and drink Diet Coke instead. (That’s just not right!)\u003c/p>\n\u003cp>The menu is really interesting and inspired. I expected a regular steakhouse: wrong, wrong, wrong! Yes, they do offer steak, but it’s the type of steaks, the pairing of interesting ingredients, and the presentations that will have your lips drooling on the tablecloth. There were a few dishes that passed my table that tempted me to just jump up and pretend I was the patron that ordered it. It was a good thing I had no alcohol in my system, otherwise there would have been quite a few complaints from other diners about missing entrees. The menu was so interesting that it took me 15 minutes just to read it slowly and think about what I wanted to try.\u003c/p>\n\u003cp>I decided to try the Cephalopod Kimchi Salad just based on the strange name (I was feeling brave). Octopus and squid never looked or tasted as good as in this presentation. Not only was the salad beautifully presented, but the mixture of textures and flavors was masterful. It had a little spicy kick from the Kimchi. I kind of felt like I was eating a piece of art.\u003c/p>\n\u003cp>Next came the sea bass. I know you’re thinking, “Why in the world is she ordering fish in a Steakhouse?” I had a steak salad for lunch that same day, so was kind of burned out on meat. Plus, I’ve learned if a restaurant can’t do something as easy to prepare as fish, I don’t want to be eating there. Hey, look, I can order fish if I want. That fish was so scrumptious that I think even the fish would applaud its own preparation. It came with a rich and creamy risotto that had clams, chorizo, squid, and some sort of tomato purée with it.\u003c/p>\n\u003cp>I ordered a side dish of creamed spinach made with feta cheese and served in flaky dough. Can you say, “Yummy”?\u003c/p>\n\u003cp>The pear tart was my dessert, even though I was quite full and not sure I could squeeze any dessert in. By the time it got to my table, I knew I was going to have to take it home with me, because I was just too full. I did eat the raspberry-Zinfandel sorbet (yup, you heard me right) that came with it, so it would not just melt away. I had them pack up the tart and cream to take home and ate the sorbet. It was excellent!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I think this place is going to be my new favorite restaurant in the South Bay. It was worth the 40-minute drive from San Francisco in the first real storm we had in December (it was raining buckets that night and the wind was trying to throw my car around like a toy). I am definitely going back to this place, and I suggest you do, too.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\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=1020\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Tuna Tartare, Chilled Clams, Golden Beet Salad, and Seawater Foam\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Jeffrey Stout\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Steakhouse, American, Fusion\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nFresh raw tuna served with clams and a golden beet salad with salty foam evoking the breath of the sea.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>For the beet-sesame salad\u003c/strong>\u003cbr>\n 1 cup julienned golden beets\u003cbr>\n1 teaspoon white sesame seeds\u003cbr>\n1 pinch of salt\u003cbr>\n1 tablespoon sesame oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Rinse the beets well in water.\u003cbr>\n2. Mix with remaining ingredients.\u003c/p>\n\u003cp>\u003cstrong>For the clams\u003c/strong>\u003cbr>\n3 lbs manilla clams\u003cbr>\n1 cup sliced shallots\u003cbr>\n4 garlic cloves, crushed\u003cbr>\n2 bay leaves\u003cbr>\n1 sprig thyme\u003cbr>\n1 teaspoon black peppercorns\u003cbr>\n1/4 bunch parsley\u003cbr>\n2 cups white wine\u003cbr>\n2 teaspoons kosher salt\u003cbr>\n3 tablespoons lemon juice\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine all ingredients in a large pot and steam open over medium heat.\u003cbr>\n2. Reserve the liquid.\u003c/p>\n\u003cp>\u003cstrong>For the garnish\u003c/strong>\u003cbr>\nCrushed ice\u003c/p>\n\u003cp>\u003cstrong>For the tuna tartare\u003c/strong>\u003cbr>\n1/4 cup chopped tuna\u003cbr>\n1 tablespoon oil, 75/25 olive/canola oil blend\u003cbr>\n1 tablespoon toasted pinenuts\u003cbr>\nLemon zest from 1/4 of a lemon\u003cbr>\nKosher salt, to taste\u003cbr>\nBlack pepper, to taste\u003cbr>\n1/4 teaspoon Sriracha sauce\u003cbr>\n1 teaspoon chopped shallots\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine all ingredients.\u003c/p>\n\u003cp>\u003cstrong>For the sea foam\u003c/strong>\u003cbr>\n3 cups reserved clam liquid\u003cbr>\n3 tablespoons soy lecithin\u003cbr>\n1 pinch of salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Froth to order\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\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=1020\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Tuna Tartare, Chilled Clams, Golden Beet Salad, and Seawater Foam\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Jeffrey Stout\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Steakhouse, American, Fusion\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nFresh raw tuna served with clams and a golden beet salad with salty foam evoking the breath of the sea.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For the beet-sesame salad\u003c/strong>\u003cbr>\n 1 cup julienned golden beets\u003cbr>\n1 teaspoon white sesame seeds\u003cbr>\n1 pinch of salt\u003cbr>\n1 tablespoon sesame oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Rinse the beets well in water.\u003cbr>\n2. Mix with remaining ingredients.\u003c/p>\n\u003cp>\u003cstrong>For the clams\u003c/strong>\u003cbr>\n3 lbs manilla clams\u003cbr>\n1 cup sliced shallots\u003cbr>\n4 garlic cloves, crushed\u003cbr>\n2 bay leaves\u003cbr>\n1 sprig thyme\u003cbr>\n1 teaspoon black peppercorns\u003cbr>\n1/4 bunch parsley\u003cbr>\n2 cups white wine\u003cbr>\n2 teaspoons kosher salt\u003cbr>\n3 tablespoons lemon juice\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine all ingredients in a large pot and steam open over medium heat.\u003cbr>\n2. Reserve the liquid.\u003c/p>\n\u003cp>\u003cstrong>For the garnish\u003c/strong>\u003cbr>\nCrushed ice\u003c/p>\n\u003cp>\u003cstrong>For the tuna tartare\u003c/strong>\u003cbr>\n1/4 cup chopped tuna\u003cbr>\n1 tablespoon oil, 75/25 olive/canola oil blend\u003cbr>\n1 tablespoon toasted pinenuts\u003cbr>\nLemon zest from 1/4 of a lemon\u003cbr>\nKosher salt, to taste\u003cbr>\nBlack pepper, to taste\u003cbr>\n1/4 teaspoon Sriracha sauce\u003cbr>\n1 teaspoon chopped shallots\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine all ingredients.\u003c/p>\n\u003cp>\u003cstrong>For the sea foam\u003c/strong>\u003cbr>\n3 cups reserved clam liquid\u003cbr>\n3 tablespoons soy lecithin\u003cbr>\n1 pinch of salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Froth to order\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>https://youtu.be/8oyTD6JGie0\u003c/p>\n\u003cp>Well, they’re all saying that Barack Obama is our first president in a long time to be just a \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/11/19/AR2008111900823_pf.html\">“regular guy.”\u003c/a> And what do “regular guys” do, just like you and me? They go out to eat, and then they go on \u003cem>Check, Please!\u003c/em> and they talk about it!\u003c/p>\n\u003cp>No, I’m totally serious. \u003ca href=\"http://www.chicagotribune.com/news/nationworld/chi-talk-checkpleasejan03,0,4361490.story\">Barack Obama will be on Chicago’s \u003cem>Check, Please!\u003c/em>\u003c/a> (the \u003ca href=\"http://www.wttw.com/main.taf?p=1,5\">original incarnation of the show\u003c/a>, by the way) on January 16th, 18th, and 20th, according to the Dixie Kitchen & Bait Shop website.\u003c/p>\n\u003cp>We at \u003ca href=\"http://ww2.kqed.org/checkplease/\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a> are already hard at work behind the scenes to deliver more to you than just this clip, which has the TEMERITY to cut the President-elect off in mid-sentence, so stay tuned!\u003c/p>\n\u003cp>This particular episode of \u003cem>Check, Please!\u003c/em> was taped back in 2001 — way before the President-elect was even a glint in the White House eye — when series creator and executive producer David Manilow called upon State Senator Obama (a friend of Manilow’s) to appear on the show.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Obama’s restaurant of choice was Dixie Kitchen & Bait Shop in Hyde Park, Illinois, and according to the \u003cem>Chicago Tribune\u003c/em> article, the episode was shelved because Obama was “too good — too thoughtful, too articulate, not enough of an amateur. He ended up dominating the conversation.” Yikes! Good thing Hillary didn’t have that fodder in her hopper during the primary!\u003c/p>\n\u003cp>Given the country’s documented obsession with everything the Obamas do — from \u003ca href=\"http://www.politico.com/blogs/anneschroeder/0708/How_much_weight_does_Obama_lift_Whats_his_routine_See_below.html\">detailed accounts of workout routines\u003c/a> to \u003ca href=\"http://justjared.buzznet.com/2008/12/24/barack-obama-grandmother-memorial/comment-page-2/\">Paparazzi invading private memorial moments\u003c/a> to \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/12/24/AR2008122402590.html\">Harlequin Romance descriptions of Obama’s glinting pectorals\u003c/a> (coming out of the \u003cem>Washington Post\u003c/em> of all places!) — Dixie’s better start thinking about expanding because they’re about to become a stop on the Obama pilgrimage.\u003c/p>\n\u003cp>Hm, I wonder if \u003ca href=\"http://www.cnn.com/CNN/Programs/reliable.sources/\">Howard Kurtz\u003c/a> and other scrappy pundits will haul various food experts on their shows to chew over just what Obama’s \u003cem>Check, Please!\u003c/em> restaurant means to us as a nation and an American people.\u003c/p>\n\u003cp>If so, it will be Alton Brown’s chance to finally become a pundit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>http://www.youtube.com/v/Lrbsdm3zDDw&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1&showinfo=0\u003c/p>\n\n",
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"excerpt": "\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/8oyTD6JGie0&hl=en&fs=1\">\u003c/param>\u003cparam name=\"allowFullScreen\" value=\"true\">\u003c/param>\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003c/param>\u003cembed src=\"http://www.youtube.com/v/8oyTD6JGie0&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\r\n\r\nWell, they're all saying that Barack Obama is our first president in a long time to be just a \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/11/19/AR2008111900823_pf.html\">\"regular guy.\"\u003c/a> And what do \"regular guys\" do, just like you and me? They go out to eat, and then they go on \u003cem>Check, Please!\u003c/em> and they talk about it!\r\n\r\nNo, I'm totally serious. \u003ca href=\"http://www.chicagotribune.com/news/nationworld/chi-talk-checkpleasejan03,0,4361490.story\">Barack Obama will be on Chicago's \u003cem>Check, Please!\u003c/em>\u003c/a> (the \u003ca href=\"http://www.wttw.com/main.taf?p=1,5\">original incarnation of the show\u003c/a>, by the way) on January 16th, 18th, and 20th, according to the Dixie Kitchen & Bait Shop website.",
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"title": "Check, Please! Barack Obama | KQED",
"description": "\r\n\r\nWell, they're all saying that Barack Obama is our first president in a long time to be just a "regular guy." And what do "regular guys" do, just like you and me? They go out to eat, and then they go on Check, Please! and they talk about it!\r\n\r\nNo, I'm totally serious. Barack Obama will be on Chicago's Check, Please! (the original incarnation of the show, by the way) on January 16th, 18th, and 20th, according to the Dixie Kitchen & Bait Shop website.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/8oyTD6JGie0'\n title='//www.youtube.com/embed/8oyTD6JGie0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Well, they’re all saying that Barack Obama is our first president in a long time to be just a \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/11/19/AR2008111900823_pf.html\">“regular guy.”\u003c/a> And what do “regular guys” do, just like you and me? They go out to eat, and then they go on \u003cem>Check, Please!\u003c/em> and they talk about it!\u003c/p>\n\u003cp>No, I’m totally serious. \u003ca href=\"http://www.chicagotribune.com/news/nationworld/chi-talk-checkpleasejan03,0,4361490.story\">Barack Obama will be on Chicago’s \u003cem>Check, Please!\u003c/em>\u003c/a> (the \u003ca href=\"http://www.wttw.com/main.taf?p=1,5\">original incarnation of the show\u003c/a>, by the way) on January 16th, 18th, and 20th, according to the Dixie Kitchen & Bait Shop website.\u003c/p>\n\u003cp>We at \u003ca href=\"http://ww2.kqed.org/checkplease/\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a> are already hard at work behind the scenes to deliver more to you than just this clip, which has the TEMERITY to cut the President-elect off in mid-sentence, so stay tuned!\u003c/p>\n\u003cp>This particular episode of \u003cem>Check, Please!\u003c/em> was taped back in 2001 — way before the President-elect was even a glint in the White House eye — when series creator and executive producer David Manilow called upon State Senator Obama (a friend of Manilow’s) to appear on the show.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Obama’s restaurant of choice was Dixie Kitchen & Bait Shop in Hyde Park, Illinois, and according to the \u003cem>Chicago Tribune\u003c/em> article, the episode was shelved because Obama was “too good — too thoughtful, too articulate, not enough of an amateur. He ended up dominating the conversation.” Yikes! Good thing Hillary didn’t have that fodder in her hopper during the primary!\u003c/p>\n\u003cp>Given the country’s documented obsession with everything the Obamas do — from \u003ca href=\"http://www.politico.com/blogs/anneschroeder/0708/How_much_weight_does_Obama_lift_Whats_his_routine_See_below.html\">detailed accounts of workout routines\u003c/a> to \u003ca href=\"http://justjared.buzznet.com/2008/12/24/barack-obama-grandmother-memorial/comment-page-2/\">Paparazzi invading private memorial moments\u003c/a> to \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/12/24/AR2008122402590.html\">Harlequin Romance descriptions of Obama’s glinting pectorals\u003c/a> (coming out of the \u003cem>Washington Post\u003c/em> of all places!) — Dixie’s better start thinking about expanding because they’re about to become a stop on the Obama pilgrimage.\u003c/p>\n\u003cp>Hm, I wonder if \u003ca href=\"http://www.cnn.com/CNN/Programs/reliable.sources/\">Howard Kurtz\u003c/a> and other scrappy pundits will haul various food experts on their shows to chew over just what Obama’s \u003cem>Check, Please!\u003c/em> restaurant means to us as a nation and an American people.\u003c/p>\n\u003cp>If so, it will be Alton Brown’s chance to finally become a pundit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>http://www.youtube.com/v/Lrbsdm3zDDw&hl=en&fs=1&color1=0x3a3a3a&color2=0x999999&border=1&showinfo=0\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s third season Joyce Goldstein Special episode (#391) profiles these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Medjool\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/medjool-restaurant-info/\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/medjool-reviews/\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/check-please-bay-area-season-2-episode-16-216/\">episode video\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>B44\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/12/19/b44-catalan-bistro-restaurant-info/\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/12/19/b44-catalan-bistro-reviews/\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/12/19/check-please-bay-area-season-2-episode-24-224/\">episode video\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Da Flora\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/da-flora-restaurant-info/\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/da-flora-reviews/\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/da-flora-recipe/\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/check-please-bay-area-season-2-episode-3-203/\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE!\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/8i8Ynx7Ptxc&hl=en&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other ways to watch the episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp391iPod_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 src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/11/joyce-goldstein11.jpg\" alt=\"joyce goldstein and leslie sbrocco\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/11/joyce-goldstein2.jpg\" alt=\"joyce goldstein\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/11/joyce-goldstein7.jpg\" alt=\"joyce goldstein and leslie sbrocco\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/leslie100-2.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">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. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChatting with \u003cstrong>Joyce Goldstein\u003c/strong> — a Bay Area treasure — was sheer pleasure. What added to our conversation was sipping bubbly during the show. I chose to pour Schramsberg, Napa’s sparkling wine star. Their selection of sparklers is world class. From the affordable Mirabelle bottling to the coveted J. Schram, Schramsberg’s lineup shines.\u003c/p>\n\u003cp>\u003cstrong>Recommended wines:\u003c/strong>\u003cbr>\n\u003cstrong>Schramsberg “Mirabelle” Brut Rosé, $24\u003c/strong>\u003cbr>\nDelicate aromas of strawberry and floral notes lead into a refreshing sparkler that is perfect for any holiday meal.\u003c/p>\n\u003cp>\u003cstrong>2005 Schramsberg “Blanc de Blancs” $35\u003c/strong>\u003cbr>\nCrisp, elegant, and complex, this lovely Chardonnay-based bubbly is a top choice for a range of shellfish from oysters to crab.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Medjool, B44, and DaFlora\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Medjool\u003c/strong>\u003cbr>\nThe hip restaurant-cum-nightclub, Medjool, has an enviable wine list. There’s much to be said for restraint when it comes to a well-chosen list. Bigger is not always better. Medjool’s one-page list is organized by style category with headers such as “voluptuous whites and vivacious reds.” Winners abound with pricing mostly in the under $50 category.\u003c/p>\n\u003cp>My don’t-miss wines include the luscious white blend of Pinot Grigio, Pinot Blanc, and Aligote from \u003cstrong>Au Bon Climat\u003c/strong> in California’s Santa Maria Valley \u003cstrong>($38)\u003c/strong>, and the eclectic, earthy red, \u003cstrong>Cuvee Rouge from Chateau Musar in Lebanon ($38)\u003c/strong>. Both of these selections are ideal with the Mediterranean-influenced cuisine served up at Medjool.\u003c/p>\n\u003cp>\u003cstrong>B44\u003c/strong>\u003cbr>\nTake a virtual vinous trip to Spain just by perusing the fantastic wine list at B44. The selections are primarily Spanish but are peppered with well-chosen French and California options, as well. Organized by style with price ranges for all budgets, it’s an exciting task to pick a wine (or wines) for your meal. I recommend seeking out hot Spanish winemaker \u003cstrong>Telmo Rodriquez\u003c/strong>’s crisp white from Rueda in Spain \u003cstrong>($22)\u003c/strong> made with Sauvignon Blanc, Verdejo, and Viura grapes. Also, a unique white to sample is from \u003cstrong>Segura Viudas\u003c/strong> named \u003cstrong>“Creu de Lavit”\u003c/strong>. Priced at a cool \u003cstrong>$30\u003c/strong>, it’s a winner for shellfish.\u003c/p>\n\u003cp>With hearty fare, spend a bit more on \u003cstrong>Vall Llach’s “Idus” ($99)\u003c/strong> from the rugged Priorat region of northeastern Spain. Made with red grapes Carinena and Garnacha, it’s earthy and powerful. Some of my favorite but hard-to-find reds hail from the Bierzo region of Spain. The grape variety is the rare Mencia and it produces elegant, Pinot Noir-like reds. B44’s list has two to try: the \u003cstrong>Domino de Tares\u003c/strong> for a deliciously affordable price of \u003cstrong>$35\u003c/strong> and the \u003cstrong>Descendientes de Jose Palacios Petalos de Bierzo\u003c/strong> for a mere \u003cstrong>$45\u003c/strong>. I’m on my way to enjoy a dish of paella and a bottle of this beautiful wine right now.\u003c/p>\n\u003cp>\u003cstrong>Da Flora\u003c/strong>\u003cbr>\nThis small, North Beach spot is a culinary treasure. Not only did the Venetian-inspired cuisine garner raves from our guests, the wine list is one worth exploring again and again. Owner Flora Gaspar has compiled an eclectic array of Italian wines that rotates regularly. The picks I’ve chosen may not be available on your next visit, but have no fear as Flora’s frequent jaunts to Italy result in fairly-priced, sure-fire selections. Though each of the wine options has an accompanying description, I recommend asking Flora for her help when navigating the terrific list.\u003c/p>\n\u003cp>\u003cstrong>2004 Sergio Zenato, Lugana San Benedetto, Veneto $32\u003c/strong>\u003cbr>\nIt’s tough to find wines priced under $40 on high-end lists in the city, but Flora offers a selection of them. This white — made from the Trebbiano grape variety — comes from northern Italy around the shores of beautiful Lake Garda. Juicy and smooth, it drinks well as a cocktail before dinner or with the meal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2001 Arnoldo Caprai, Sagrantino di Montefalco “Collepiano,” Umbria $95\u003c/strong>\u003cbr>\nThis is a rare red made from the Sagrantino variety in Umbria, which is Tuscany’s neighbor. Deeply-colored and dripping with wild berry flavors, this is a powerful wine to experience with hearty meat dishes. A sexy stunner.\u003c/p>\n\n",
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"excerpt": "Bay Area restaurants profiled:\r\n1) \u003cstrong>Medjool\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/medjool-restaurant-info/\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/medjool-reviews/\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/check-please-bay-area-season-2-episode-16-216/\">episode video\u003c/a> | [CLOSED]\r\n2) \u003cstrong>B44\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/12/19/b44-catalan-bistro-restaurant-info/\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/12/19/b44-catalan-bistro-reviews/\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/12/19/check-please-bay-area-season-2-episode-24-224/\">episode video\u003c/a> |\r\n3) \u003cstrong>Da Flora\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/da-flora-restaurant-info/\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/da-flora-reviews/\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/da-flora-recipe/\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/check-please-bay-area-season-2-episode-3-203/\">episode video\u003c/a> |\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s third season Joyce Goldstein Special episode (#391) profiles these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Medjool\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/medjool-restaurant-info/\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/medjool-reviews/\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/check-please-bay-area-season-2-episode-16-216/\">episode video\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>B44\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/12/19/b44-catalan-bistro-restaurant-info/\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/12/19/b44-catalan-bistro-reviews/\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/12/19/check-please-bay-area-season-2-episode-24-224/\">episode video\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Da Flora\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/da-flora-restaurant-info/\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/da-flora-reviews/\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/da-flora-recipe/\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/check-please-bay-area-season-2-episode-3-203/\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE!\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/8i8Ynx7Ptxc&hl=en&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other ways to watch the episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp391iPod_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 src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/11/joyce-goldstein11.jpg\" alt=\"joyce goldstein and leslie sbrocco\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/11/joyce-goldstein2.jpg\" alt=\"joyce goldstein\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/11/joyce-goldstein7.jpg\" alt=\"joyce goldstein and leslie sbrocco\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/leslie100-2.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">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. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChatting with \u003cstrong>Joyce Goldstein\u003c/strong> — a Bay Area treasure — was sheer pleasure. What added to our conversation was sipping bubbly during the show. I chose to pour Schramsberg, Napa’s sparkling wine star. Their selection of sparklers is world class. From the affordable Mirabelle bottling to the coveted J. Schram, Schramsberg’s lineup shines.\u003c/p>\n\u003cp>\u003cstrong>Recommended wines:\u003c/strong>\u003cbr>\n\u003cstrong>Schramsberg “Mirabelle” Brut Rosé, $24\u003c/strong>\u003cbr>\nDelicate aromas of strawberry and floral notes lead into a refreshing sparkler that is perfect for any holiday meal.\u003c/p>\n\u003cp>\u003cstrong>2005 Schramsberg “Blanc de Blancs” $35\u003c/strong>\u003cbr>\nCrisp, elegant, and complex, this lovely Chardonnay-based bubbly is a top choice for a range of shellfish from oysters to crab.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Medjool, B44, and DaFlora\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Medjool\u003c/strong>\u003cbr>\nThe hip restaurant-cum-nightclub, Medjool, has an enviable wine list. There’s much to be said for restraint when it comes to a well-chosen list. Bigger is not always better. Medjool’s one-page list is organized by style category with headers such as “voluptuous whites and vivacious reds.” Winners abound with pricing mostly in the under $50 category.\u003c/p>\n\u003cp>My don’t-miss wines include the luscious white blend of Pinot Grigio, Pinot Blanc, and Aligote from \u003cstrong>Au Bon Climat\u003c/strong> in California’s Santa Maria Valley \u003cstrong>($38)\u003c/strong>, and the eclectic, earthy red, \u003cstrong>Cuvee Rouge from Chateau Musar in Lebanon ($38)\u003c/strong>. Both of these selections are ideal with the Mediterranean-influenced cuisine served up at Medjool.\u003c/p>\n\u003cp>\u003cstrong>B44\u003c/strong>\u003cbr>\nTake a virtual vinous trip to Spain just by perusing the fantastic wine list at B44. The selections are primarily Spanish but are peppered with well-chosen French and California options, as well. Organized by style with price ranges for all budgets, it’s an exciting task to pick a wine (or wines) for your meal. I recommend seeking out hot Spanish winemaker \u003cstrong>Telmo Rodriquez\u003c/strong>’s crisp white from Rueda in Spain \u003cstrong>($22)\u003c/strong> made with Sauvignon Blanc, Verdejo, and Viura grapes. Also, a unique white to sample is from \u003cstrong>Segura Viudas\u003c/strong> named \u003cstrong>“Creu de Lavit”\u003c/strong>. Priced at a cool \u003cstrong>$30\u003c/strong>, it’s a winner for shellfish.\u003c/p>\n\u003cp>With hearty fare, spend a bit more on \u003cstrong>Vall Llach’s “Idus” ($99)\u003c/strong> from the rugged Priorat region of northeastern Spain. Made with red grapes Carinena and Garnacha, it’s earthy and powerful. Some of my favorite but hard-to-find reds hail from the Bierzo region of Spain. The grape variety is the rare Mencia and it produces elegant, Pinot Noir-like reds. B44’s list has two to try: the \u003cstrong>Domino de Tares\u003c/strong> for a deliciously affordable price of \u003cstrong>$35\u003c/strong> and the \u003cstrong>Descendientes de Jose Palacios Petalos de Bierzo\u003c/strong> for a mere \u003cstrong>$45\u003c/strong>. I’m on my way to enjoy a dish of paella and a bottle of this beautiful wine right now.\u003c/p>\n\u003cp>\u003cstrong>Da Flora\u003c/strong>\u003cbr>\nThis small, North Beach spot is a culinary treasure. Not only did the Venetian-inspired cuisine garner raves from our guests, the wine list is one worth exploring again and again. Owner Flora Gaspar has compiled an eclectic array of Italian wines that rotates regularly. The picks I’ve chosen may not be available on your next visit, but have no fear as Flora’s frequent jaunts to Italy result in fairly-priced, sure-fire selections. Though each of the wine options has an accompanying description, I recommend asking Flora for her help when navigating the terrific list.\u003c/p>\n\u003cp>\u003cstrong>2004 Sergio Zenato, Lugana San Benedetto, Veneto $32\u003c/strong>\u003cbr>\nIt’s tough to find wines priced under $40 on high-end lists in the city, but Flora offers a selection of them. This white — made from the Trebbiano grape variety — comes from northern Italy around the shores of beautiful Lake Garda. Juicy and smooth, it drinks well as a cocktail before dinner or with the meal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2001 Arnoldo Caprai, Sagrantino di Montefalco “Collepiano,” Umbria $95\u003c/strong>\u003cbr>\nThis is a rare red made from the Sagrantino variety in Umbria, which is Tuscany’s neighbor. Deeply-colored and dripping with wild berry flavors, this is a powerful wine to experience with hearty meat dishes. A sexy stunner.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s third season episode 9 (#309) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Chez Maman\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=974\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=968\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Half Moon Bay Brewing Company\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=976\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=972\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Kirala\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=975\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=973\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE!\u003c/strong>\u003cbr>\nhttps://www.youtube.com/embed/Y-6DL-g0tns\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/cp309iPod_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 src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/leslie100-2.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">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. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wines of the Week: KQED Wine Club\u003c/strong>\u003c/p>\n\u003cp>From the \u003ca href=\"http://www.kqedwineclub.org/\">\u003cstrong>KQED Wine Club\u003c/strong>\u003c/a> come our selections poured on this week’s show. \u003ca href=\"http://www.kqedwineclub.org/\">\u003cstrong>Join the club!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week: \u003ca href=\"http://www.kqedwineclub.org/pop_winelong.asp?wineid=156\">2004 Yalumba Shiraz/Viognier, Barossa, Australia\u003c/a>\u003c/strong>\u003cbr>\nYalumba is one of Australia’s success stories. A family-owned property founded in 1849, the winery ranks among my favorites from Down Under. Their lush, dark-berry scented Shiraz is actually co-fermented with a dash of the white grape Viognier to add complexity, intensity, and elegance to the wine. Try this beauty with lamb, sausage pizza, or duck breast.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Kirala\u003c/strong>\u003cbr>\nIf you’re not acquainted with sake — the Japanese alcoholic beverage made from rice — then Kirala is the spot to learn. You can take a delicious journey through various types of sake and discover the differences with their signature sampling menu.\u003c/p>\n\u003cp>To make sake, rice is polished then fermented. Depending upon the polishing level of the rice, sake is separated into categories including junmai (pronounced june-mi), gingo (gin-joe), and finally, daigingo (dye-gin-joe). These correspond to the various styles and quality of sake, and all three are worth a taste test.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kirala offers traditional carafes of sake, so you can enjoy a small amount or you can order a whole bottle. I recommend the “Intro Tasting Flight” for less than $10 to sample selections from all three categories. If you are already an aficionado and want to splurge on a whole bottle of ethereal yet sultry sake, try the Masumi “Yumedono” Daigingo for a mere $128. Serious sake.\u003c/p>\n\n",
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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/cp309iPod_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 src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/leslie100-2.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">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. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wines of the Week: KQED Wine Club\u003c/strong>\u003c/p>\n\u003cp>From the \u003ca href=\"http://www.kqedwineclub.org/\">\u003cstrong>KQED Wine Club\u003c/strong>\u003c/a> come our selections poured on this week’s show. \u003ca href=\"http://www.kqedwineclub.org/\">\u003cstrong>Join the club!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week: \u003ca href=\"http://www.kqedwineclub.org/pop_winelong.asp?wineid=156\">2004 Yalumba Shiraz/Viognier, Barossa, Australia\u003c/a>\u003c/strong>\u003cbr>\nYalumba is one of Australia’s success stories. A family-owned property founded in 1849, the winery ranks among my favorites from Down Under. Their lush, dark-berry scented Shiraz is actually co-fermented with a dash of the white grape Viognier to add complexity, intensity, and elegance to the wine. Try this beauty with lamb, sausage pizza, or duck breast.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Kirala\u003c/strong>\u003cbr>\nIf you’re not acquainted with sake — the Japanese alcoholic beverage made from rice — then Kirala is the spot to learn. You can take a delicious journey through various types of sake and discover the differences with their signature sampling menu.\u003c/p>\n\u003cp>To make sake, rice is polished then fermented. Depending upon the polishing level of the rice, sake is separated into categories including junmai (pronounced june-mi), gingo (gin-joe), and finally, daigingo (dye-gin-joe). These correspond to the various styles and quality of sake, and all three are worth a taste test.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kirala offers traditional carafes of sake, so you can enjoy a small amount or you can order a whole bottle. I recommend the “Intro Tasting Flight” for less than $10 to sample selections from all three categories. If you are already an aficionado and want to splurge on a whole bottle of ethereal yet sultry sake, try the Masumi “Yumedono” Daigingo for a mere $128. Serious sake.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Chez Maman:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=968\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=967\">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/cp309iPod_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/40/2008/10/chezmaman1.jpg\" alt=\"Chez Maman\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chezmaman3.jpg\" alt=\"Chez Maman\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chezmaman28.jpg\" alt=\"Chez Maman\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chezmaman2.jpg\" alt=\"Chez Maman\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chezmaman10.jpg\" alt=\"Chez Maman\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chezmaman8.jpg\" alt=\"Chez Maman\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=chez+maman+san+francisco&mrt=kmlkmz&sll=37.0625,-95.677068&sspn=45.601981,57.65625&ie=UTF8&ll=37.774378,-122.385464&spn=0.022356,0.028152&z=14&iwloc=A&cid=37762527,-122397182,7851732503566391929&output=embed&s=AARTsJou2P53REOj367Qw8yXZUykN2ECMA\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=chez+maman+san+francisco&mrt=kmlkmz&sll=37.0625,-95.677068&sspn=45.601981,57.65625&ie=UTF8&ll=37.774378,-122.385464&spn=0.022356,0.028152&z=14&iwloc=A&cid=37762527,-122397182,7851732503566391929&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1453 18th Street (at Connecticut)\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-824-7166\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.chezmamansf.com\">www.chezmamansf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Jocelyn Bulow and Marc-Henri Sempere\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Moules mariniere, steak frites, crêpes, hamburger\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> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:30am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:30am-11:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Diners Club\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chez Maman:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=968\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=967\">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/cp309iPod_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/40/2008/10/chezmaman1.jpg\" alt=\"Chez Maman\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chezmaman3.jpg\" alt=\"Chez Maman\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chezmaman28.jpg\" alt=\"Chez Maman\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chezmaman2.jpg\" alt=\"Chez Maman\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chezmaman10.jpg\" alt=\"Chez Maman\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chezmaman8.jpg\" alt=\"Chez Maman\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=chez+maman+san+francisco&mrt=kmlkmz&sll=37.0625,-95.677068&sspn=45.601981,57.65625&ie=UTF8&ll=37.774378,-122.385464&spn=0.022356,0.028152&z=14&iwloc=A&cid=37762527,-122397182,7851732503566391929&output=embed&s=AARTsJou2P53REOj367Qw8yXZUykN2ECMA\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=chez+maman+san+francisco&mrt=kmlkmz&sll=37.0625,-95.677068&sspn=45.601981,57.65625&ie=UTF8&ll=37.774378,-122.385464&spn=0.022356,0.028152&z=14&iwloc=A&cid=37762527,-122397182,7851732503566391929&source=embed\">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>\n1453 18th Street (at Connecticut)\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-824-7166\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.chezmamansf.com\">www.chezmamansf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Jocelyn Bulow and Marc-Henri Sempere\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Moules mariniere, steak frites, crêpes, hamburger\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> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:30am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:30am-11:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Brunch/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Diners Club\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Chez Maman: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=974\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=967\">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/cp309iPod_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/40/2008/10/chezmaman16.jpg\" alt=\"Hamburger on a French Roll with Aïoli and French Fries\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chezmaman23.jpg\" alt=\"Pork Chop and Brussels Sprouts with Cider Mustard Sauce\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chezmaman25.jpg\" alt=\"Nutella and Banana Crêpe\" hspace=\"3\">\u003cbr>\nHamburger on a French Roll with Aïoli and French Fries; Pork Chop and Brussels Sprouts with Cider Mustard Sauce; Nutella and Banana Crêpe\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/zana-woods.jpg\" alt=\"Zee Woods\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Zee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Photo Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Maman\u003cbr>\n\u003cstrong>Reviewed Chez Maman:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChez Maman is located on Potrero, right on 18th Street. It’s a small French bistro serving good French food with a California twist. It’s all neighborhood parking, which is easy to find within a block or two of the restaurant. My friend arrived before I did and put our names on the list. Chez Maman does not accept reservations, nor will they hold seats for regulars like me (trust me, I’ve tried). As is usual for dinner, there was a wait, but it was only about 10 minutes. We sat at one of the only two bar tables as the restaurant is counter seating. Chez Maman has two waiters: Olivier for lunch and Laurent for dinner. Both French (and quite handsome), they set the tone and pace (along with the excellent music).\u003c/p>\n\u003cp> We started with a nice glass of Sancerre. We then shared the warm goat cheese salad, which is more than enough for two people to share. The portions are much bigger than your typical French meal but totally manageable. I couldn’t decide between the pork chop and grilled salmon. So, as usual, I asked the waiter. After a 5-minute discussion about making sure it’s not dry, Laurent recommended it be cooked medium. Courtney had the grilled salmon with fingerling potatoes, which were quite suggestive. I asked Laurent if this was a new side dish. He told me no, but also reminded me that I always ask for a substitute. The pork chop was quite moist and tender, and served with Brussels sprouts which I usually find offensive (too complicated and busy). The Brussels sprouts were nicely cooked and mixed well with the apple cider mustard sauce (with loads of apples). My only complaint is there were too many Brussels sprouts (but again, I’m not a huge fan). After our second glass of Sancerre, we shared the chocolate mousse. The chocolate mousse is on the airy side and very well done.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The service is spaced out quite nicely, so you will never feel rushed even when you see people standing outside waiting and looking at you through the window. The crowd is quite diverse and easy going. It’s usually a mix of locals or friends/family of locals. The menu is pretty much the same since they opened (again, typically French). The burger, served on a French roll, is the best in San Francisco, the quesadillas are wonderful, and the panini are always good. The french fries are quite tasty, although I order mine a little on the soft side. Make sure you ask for the aioli for your fries. Occasionally, they run out of bread for the burgers; actually, they ran out of bread for the panini the night I was there. Don’t let this get you down, as there are other excellent items on the menu.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/ryan-navratil.jpg\" alt=\"Ryan Navratil\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ryan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Environmental Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Half Moon Bay Brewing Company\u003cbr>\n\u003cstrong>Reviewed Chez Maman:\u003c/strong> Saturday March 1, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAt first glance, Chez Maman looks from the outside like the rest of the bistros on the block, but from the inside it’s a surprisingly unique place, more a sophisticated diner than an upscale restaurant. However, the atmosphere is the only thing casual about Chez Maman. The food is delightfully well prepared and presented, and those responsible for its preparation are all about detail. You’ll know because you can see them at work from behind the counter.\u003c/p>\n\u003cp>Chez Maman is exactly as it’s advertised: a “neighborhood restaurant with a bistro concept.” Seated at one of the 15 or so counter spots or in one of the tables along the entrance, diners rub elbows with their neighbors while enjoying simple, traditional French dishes. The owner served us promptly on our arrival and did admit that, as advertised, his mother’s cooking was an inspiration for the cuisine. When put to the test, he admitted that, yes, I had in fact ordered his least favorite dish from the menu, which I found to be absolutely wonderful. Always trust a chef who is willing to be critical of his own work.\u003c/p>\n\u003cp>The appetizers are simple, delicious, and prepared with the same care as the main dishes, so expect something unique from your first course, from corn chips and guacamole to baked Camembert and roasted garlic. Attention to detail is part of what makes Chez Maman unique. For those looking to satisfy a smaller appetite, the panini menu provides an ample selection of lighter fare, as does the burger menu. But it’s the entrée menu that really shines. The fish are fresh, the salads are bright and crisp, the mango cucumber vinaigrette? Decidedly un-French, but certainly welcome on my plate. We thoroughly enjoyed the mahi mahi with garlic spinach (and that’s \u003cem>before\u003c/em> the second glass of wine). Also welcome was the banana with Nutella dessert crêpe I promised myself I wouldn’t order, and then indulged, anyway. It was certainly worth it.\u003c/p>\n\u003cp>For those looking for a casual, yet intimate and unique dining experience within walking distance of home, I would highly recommend Chez Maman for its quality food and creative presentation. The only drawback was the price, a bit hefty, but certainly reasonable for the care that each plate receives. On a Saturday night, we were able to sit right down without a wait, something I would attribute to the restaurant’s location and not the quality of the experience, and the quiet, soft-lit interior is A+ for a romantic dinner. Parking can be found around the block without too much effort, especially for those skilled in finding those perfect (yet oh-so-elusive) SF neighborhood spaces.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/paula-li.jpg\" alt=\"Paula Li\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paula\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kirala\u003cbr>\n\u003cstrong>Reviewed Chez Maman:\u003c/strong> Monday February 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI called Chez Maman beforehand to ensure that they were open on Monday and a holiday, and to find out if they accept reservations. A guy with a French accent said that they are a small restaurant of “14 tops.” I understood that to be 14 tables. Imagine my surprise when I arrived with 4 other friends to a diner-type restaurant that seats 10 at the counter and has 2 tables for 2 in addition!\u003c/p>\n\u003cp>It’s friendly enough. I would guess that most of the people at the counter are regulars at that restaurant and may know each other. We didn’t have to wait too long before all 5 of us were seated at the counter. This seating arrangement, however, is a small drawback, because it’s not like the friends at either end could talk to each other or anything. I’ll have to say, though, that I was totally FLOORED by the good food, considering the small space and kitchen. (The whole restaurant is probably just twice the size of my bathroom at home!) The salads were a hit. Fresh and very tasty, not at all overdressed, genuinely French. The crepes were healthy buckwheat. I watched them make it, and they didn’t put anything else in it but the filling.\u003c/p>\n\u003cp>My friend’s crêpe complete was topped with an egg, sunny-side up, done perfectly and finished in the oven/ broiler. We shared a bottle of wine from the Languedoc region of France. Wonderful and extremely reasonable. My son said the croque monsieur he had was the best he’s ever tasted anywhere. The bread was soft, with the cheese melted just right. The dessert crêpes were as good as the dinner crêpes, but I was hoping for a darker chocolate mousse. The portion was extremely generous, so that made up for the lack of darkness.\u003c/p>\n\u003cp>The meal was surprisingly delicious for a little diner with practically no atmosphere. The dining experience at Chez Maman was good down to the dessert wine, a dark muscat. And my husband said the cappuccino was every bit as good as what he had in France. This is elegant French cuisine in a casual dining atmosphere. A little gem of a place. No snobbish French waiter turning up their nose because you ordered inexpensive wine. No shi-shi linen table settings. No frou frou reduction sauces. You eat your wholesome French meal, you pay, and you leave. It’s casual, it’s friendly. It’s a diner with excellent healthy French food if you’ve ever heard of such a thing.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would definitely go back for more. Besides, there is a certificate in the bathroom from \u003cem>The Guardian\u003c/em> stating that Chez Maman had the best French waiter to flirt with. I tried to flirt with him, both in French and in English, but I didn’t even get a rise of out him. It gives me a challenge for next time. Maybe it takes a Frenchman more time to warm up. So I’ve got to go back, not just for the food.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1453 18th Street (at Connecticut)\r\nSan Francisco, CA 94103\r\n\u003cstrong>Phone:\u003c/strong> 415-824-7166\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.chezmamansf.com\">www.chezmamansf.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> French Bistro\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chez Maman: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=974\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=967\">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/cp309iPod_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/40/2008/10/chezmaman16.jpg\" alt=\"Hamburger on a French Roll with Aïoli and French Fries\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chezmaman23.jpg\" alt=\"Pork Chop and Brussels Sprouts with Cider Mustard Sauce\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chezmaman25.jpg\" alt=\"Nutella and Banana Crêpe\" hspace=\"3\">\u003cbr>\nHamburger on a French Roll with Aïoli and French Fries; Pork Chop and Brussels Sprouts with Cider Mustard Sauce; Nutella and Banana Crêpe\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/zana-woods.jpg\" alt=\"Zee Woods\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Zee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Photo Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Maman\u003cbr>\n\u003cstrong>Reviewed Chez Maman:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nChez Maman is located on Potrero, right on 18th Street. It’s a small French bistro serving good French food with a California twist. It’s all neighborhood parking, which is easy to find within a block or two of the restaurant. My friend arrived before I did and put our names on the list. Chez Maman does not accept reservations, nor will they hold seats for regulars like me (trust me, I’ve tried). As is usual for dinner, there was a wait, but it was only about 10 minutes. We sat at one of the only two bar tables as the restaurant is counter seating. Chez Maman has two waiters: Olivier for lunch and Laurent for dinner. Both French (and quite handsome), they set the tone and pace (along with the excellent music).\u003c/p>\n\u003cp> We started with a nice glass of Sancerre. We then shared the warm goat cheese salad, which is more than enough for two people to share. The portions are much bigger than your typical French meal but totally manageable. I couldn’t decide between the pork chop and grilled salmon. So, as usual, I asked the waiter. After a 5-minute discussion about making sure it’s not dry, Laurent recommended it be cooked medium. Courtney had the grilled salmon with fingerling potatoes, which were quite suggestive. I asked Laurent if this was a new side dish. He told me no, but also reminded me that I always ask for a substitute. The pork chop was quite moist and tender, and served with Brussels sprouts which I usually find offensive (too complicated and busy). The Brussels sprouts were nicely cooked and mixed well with the apple cider mustard sauce (with loads of apples). My only complaint is there were too many Brussels sprouts (but again, I’m not a huge fan). After our second glass of Sancerre, we shared the chocolate mousse. The chocolate mousse is on the airy side and very well done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The service is spaced out quite nicely, so you will never feel rushed even when you see people standing outside waiting and looking at you through the window. The crowd is quite diverse and easy going. It’s usually a mix of locals or friends/family of locals. The menu is pretty much the same since they opened (again, typically French). The burger, served on a French roll, is the best in San Francisco, the quesadillas are wonderful, and the panini are always good. The french fries are quite tasty, although I order mine a little on the soft side. Make sure you ask for the aioli for your fries. Occasionally, they run out of bread for the burgers; actually, they ran out of bread for the panini the night I was there. Don’t let this get you down, as there are other excellent items on the menu.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/ryan-navratil.jpg\" alt=\"Ryan Navratil\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ryan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Environmental Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Half Moon Bay Brewing Company\u003cbr>\n\u003cstrong>Reviewed Chez Maman:\u003c/strong> Saturday March 1, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAt first glance, Chez Maman looks from the outside like the rest of the bistros on the block, but from the inside it’s a surprisingly unique place, more a sophisticated diner than an upscale restaurant. However, the atmosphere is the only thing casual about Chez Maman. The food is delightfully well prepared and presented, and those responsible for its preparation are all about detail. You’ll know because you can see them at work from behind the counter.\u003c/p>\n\u003cp>Chez Maman is exactly as it’s advertised: a “neighborhood restaurant with a bistro concept.” Seated at one of the 15 or so counter spots or in one of the tables along the entrance, diners rub elbows with their neighbors while enjoying simple, traditional French dishes. The owner served us promptly on our arrival and did admit that, as advertised, his mother’s cooking was an inspiration for the cuisine. When put to the test, he admitted that, yes, I had in fact ordered his least favorite dish from the menu, which I found to be absolutely wonderful. Always trust a chef who is willing to be critical of his own work.\u003c/p>\n\u003cp>The appetizers are simple, delicious, and prepared with the same care as the main dishes, so expect something unique from your first course, from corn chips and guacamole to baked Camembert and roasted garlic. Attention to detail is part of what makes Chez Maman unique. For those looking to satisfy a smaller appetite, the panini menu provides an ample selection of lighter fare, as does the burger menu. But it’s the entrée menu that really shines. The fish are fresh, the salads are bright and crisp, the mango cucumber vinaigrette? Decidedly un-French, but certainly welcome on my plate. We thoroughly enjoyed the mahi mahi with garlic spinach (and that’s \u003cem>before\u003c/em> the second glass of wine). Also welcome was the banana with Nutella dessert crêpe I promised myself I wouldn’t order, and then indulged, anyway. It was certainly worth it.\u003c/p>\n\u003cp>For those looking for a casual, yet intimate and unique dining experience within walking distance of home, I would highly recommend Chez Maman for its quality food and creative presentation. The only drawback was the price, a bit hefty, but certainly reasonable for the care that each plate receives. On a Saturday night, we were able to sit right down without a wait, something I would attribute to the restaurant’s location and not the quality of the experience, and the quiet, soft-lit interior is A+ for a romantic dinner. Parking can be found around the block without too much effort, especially for those skilled in finding those perfect (yet oh-so-elusive) SF neighborhood spaces.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/paula-li.jpg\" alt=\"Paula Li\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paula\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kirala\u003cbr>\n\u003cstrong>Reviewed Chez Maman:\u003c/strong> Monday February 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI called Chez Maman beforehand to ensure that they were open on Monday and a holiday, and to find out if they accept reservations. A guy with a French accent said that they are a small restaurant of “14 tops.” I understood that to be 14 tables. Imagine my surprise when I arrived with 4 other friends to a diner-type restaurant that seats 10 at the counter and has 2 tables for 2 in addition!\u003c/p>\n\u003cp>It’s friendly enough. I would guess that most of the people at the counter are regulars at that restaurant and may know each other. We didn’t have to wait too long before all 5 of us were seated at the counter. This seating arrangement, however, is a small drawback, because it’s not like the friends at either end could talk to each other or anything. I’ll have to say, though, that I was totally FLOORED by the good food, considering the small space and kitchen. (The whole restaurant is probably just twice the size of my bathroom at home!) The salads were a hit. Fresh and very tasty, not at all overdressed, genuinely French. The crepes were healthy buckwheat. I watched them make it, and they didn’t put anything else in it but the filling.\u003c/p>\n\u003cp>My friend’s crêpe complete was topped with an egg, sunny-side up, done perfectly and finished in the oven/ broiler. We shared a bottle of wine from the Languedoc region of France. Wonderful and extremely reasonable. My son said the croque monsieur he had was the best he’s ever tasted anywhere. The bread was soft, with the cheese melted just right. The dessert crêpes were as good as the dinner crêpes, but I was hoping for a darker chocolate mousse. The portion was extremely generous, so that made up for the lack of darkness.\u003c/p>\n\u003cp>The meal was surprisingly delicious for a little diner with practically no atmosphere. The dining experience at Chez Maman was good down to the dessert wine, a dark muscat. And my husband said the cappuccino was every bit as good as what he had in France. This is elegant French cuisine in a casual dining atmosphere. A little gem of a place. No snobbish French waiter turning up their nose because you ordered inexpensive wine. No shi-shi linen table settings. No frou frou reduction sauces. You eat your wholesome French meal, you pay, and you leave. It’s casual, it’s friendly. It’s a diner with excellent healthy French food if you’ve ever heard of such a thing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would definitely go back for more. Besides, there is a certificate in the bathroom from \u003cem>The Guardian\u003c/em> stating that Chez Maman had the best French waiter to flirt with. I tried to flirt with him, both in French and in English, but I didn’t even get a rise of out him. It gives me a challenge for next time. Maybe it takes a Frenchman more time to warm up. So I’ve got to go back, not just for the food.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "half-moon-bay-brewing-company-restaurant-info",
"title": "Half Moon Bay Brewing Company: Restaurant Info",
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"content": "\u003cp>\u003cstrong>Half Moon Bay Brewing Company:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=972\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=967\">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/cp309iPod_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/40/2008/10/halfmoonbaybrewingco3.jpg\" alt=\"Half Moon Bay Brewing Company\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/halfmoonbaybrewingco5.jpg\" alt=\"Half Moon Bay Brewing Company\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/halfmoonbaybrewingco8.jpg\" alt=\"Half Moon Bay Brewing Company\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/halfmoonbaybrewingco6.jpg\" alt=\"Half Moon Bay Brewing Company\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/halfmoonbaybrewingco21.jpg\" alt=\"Half Moon Bay Brewing Company\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/halfmoonbaybrewingco9.jpg\" alt=\"Half Moon Bay Brewing Company\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Half+Moon+Bay+Brew&mrt=kmlkmz&sll=37.53151,-122.373962&sspn=0.34577,0.450439&ie=UTF8&start=10&ll=37.60172,-122.418594&spn=0.358663,0.450439&z=11&iwloc=A&cid=37506577,-122487369,13167496842747688447&output=embed&s=AARTsJqppJr5tRpg3JPXfX7O31_2M6VAlw\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Half+Moon+Bay+Brew&mrt=kmlkmz&sll=37.53151,-122.373962&sspn=0.34577,0.450439&ie=UTF8&start=10&ll=37.60172,-122.418594&spn=0.358663,0.450439&z=11&iwloc=A&cid=37506577,-122487369,13167496842747688447&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n390 Capistrano\u003cbr>\nPrinceton-by-the-Sea, CA 94019\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-728-2739\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.hmbbrewingco.com\">www.hmbrewingco.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Corporate Owners: Six local families\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mark Hamilton\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Marco Carrilo\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California Coastal Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Ceviche, calamari, Avou’s Portuguese Fisherman’s Stew, fish tacos, sesame halibut, Maverick’s Burger, apple crisp, beers\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar and 8-10 handcrafted ales and brews on site.\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average 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> $15-$25 ($10 lunch specials M-Th)\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 for holidays\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 3-4 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes, inside and outside\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes with fire pits\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live music — blues, rock and roll, Americana, Celtic rock, jazz, reggae, Latin — four nights a week\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Half Moon Bay Brewing Company:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=972\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=967\">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/cp309iPod_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/40/2008/10/halfmoonbaybrewingco3.jpg\" alt=\"Half Moon Bay Brewing Company\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/halfmoonbaybrewingco5.jpg\" alt=\"Half Moon Bay Brewing Company\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/halfmoonbaybrewingco8.jpg\" alt=\"Half Moon Bay Brewing Company\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/halfmoonbaybrewingco6.jpg\" alt=\"Half Moon Bay Brewing Company\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/halfmoonbaybrewingco21.jpg\" alt=\"Half Moon Bay Brewing Company\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/halfmoonbaybrewingco9.jpg\" alt=\"Half Moon Bay Brewing Company\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Half+Moon+Bay+Brew&mrt=kmlkmz&sll=37.53151,-122.373962&sspn=0.34577,0.450439&ie=UTF8&start=10&ll=37.60172,-122.418594&spn=0.358663,0.450439&z=11&iwloc=A&cid=37506577,-122487369,13167496842747688447&output=embed&s=AARTsJqppJr5tRpg3JPXfX7O31_2M6VAlw\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Half+Moon+Bay+Brew&mrt=kmlkmz&sll=37.53151,-122.373962&sspn=0.34577,0.450439&ie=UTF8&start=10&ll=37.60172,-122.418594&spn=0.358663,0.450439&z=11&iwloc=A&cid=37506577,-122487369,13167496842747688447&source=embed\">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>\n390 Capistrano\u003cbr>\nPrinceton-by-the-Sea, CA 94019\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-728-2739\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.hmbbrewingco.com\">www.hmbrewingco.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Corporate Owners: Six local families\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mark Hamilton\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Marco Carrilo\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California Coastal Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Ceviche, calamari, Avou’s Portuguese Fisherman’s Stew, fish tacos, sesame halibut, Maverick’s Burger, apple crisp, beers\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar and 8-10 handcrafted ales and brews on site.\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average 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> $15-$25 ($10 lunch specials M-Th)\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 for holidays\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 3-4 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes, inside and outside\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes with fire pits\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live music — blues, rock and roll, Americana, Celtic rock, jazz, reggae, Latin — four nights a week\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Half Moon Bay Brewing Company: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=976\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=967\">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/cp309iPod_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/40/2008/10/halfmoonbaybrewingco15.jpg\" alt=\"Fish and Chips\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/halfmoonbaybrewingco17.jpg\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/halfmoonbaybrewingco20.jpg\" alt=\"Warm Apple Crisp with Vanilla Ice Cream\" hspace=\"3\">\u003cbr>\nFish and Chips, Mixed Seafood Grill, Portuguese Fishermen’s Stew, Warm Apple Crisp with Vanilla Ice Cream\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/ryan-navratil.jpg\" alt=\"Ryan Navratil\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ryan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Environmental Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Half Moon Bay Brewing Company\u003cbr>\n\u003cstrong>Reviewed Half Moon Bay Brewing Company:\u003c/strong> Sunday March 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPilgrims going to Half Moon Bay Brewing Company have a few choices for lunch or dinner: they can sit inside in the dining area, or at a fireside table in the bar, or outside on the patio. The bar, easily distinguished from the dining area by the presence of a bar, seats about 10 comfortably at tables and another 15 or so at the bar itself. Keep in mind that seating is limited when there’s live music playing.\u003c/p>\n\u003cp>Expect a full-ish house on the patio if you show up on a sunny Saturday or Sunday. Travelers from all over the peninsula bring their kids and dogs (both equally welcome) to relax in the sun and grab a bite to eat or sip one of the Brewing Company’s unique libations. If you happen by after sunset, you’ll find friends and strangers alike huddled around one of the patio’s three fire pits.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu at Half Moon Bay Brewing Company might best be described as your standard seafood collection; fish and chips, clam chowder, fish tacos, and a short list of “bar food” (e.g. burgers, chicken sandwiches, etc.). Do not expect to leave with an empty stomach. I’ll admit, the food, though decidedly “good” in its own right, probably won’t make the cover of any culinary magazines, but the menu really does help to showcase HMBBC’s collection of beers (tantalizing even to a wine drinker such as myself).\u003c/p>\n\u003cp>Be sure to heed the restaurant’s pairings on the menu, such as the Albacore melt sandwich and the Mavericks Amber Ale. I, myself, have likely spent the lion’s share of my wages on the fish and chips married with the Pillar Point Ale, but I am a creature of habit. Extra points for Half Moon Bay Brewing Company for keeping a stack of Seafood Watch cards in plain sight for those of a sustainable fisheries mind.\u003c/p>\n\u003cp>You’ll find plenty of parking at this seaside spot, and the price of dinner usually won’t creep up past $30 per person with a drink or two. The waitstaff is friendly, and most of them eat at the restaurant anyway, so feel free to ask as many questions as you can. If you’re looking for a fantastic destination spot with satisfying food and killer atmosphere, consider a trip to the Half Moon Bay Brewing Company for some fish, a drink, and a fireside chat by the ocean.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/zana-woods.jpg\" alt=\"Zee Woods\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Zee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Photo Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Maman\u003cbr>\n\u003cstrong>Reviewed Half Moon Bay Brewing Company:\u003c/strong> Sunday March 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at the restaurant on a beautiful clear day in Half Moon Bay. The restaurant has indoor/outdoor seating. The patio was filled with locals and tourists having pints and enjoying the weather. After checking in with the hostess, I headed to the ladies room. There was a line, with 3 people ahead of me waiting on two stalls. While I was waiting in the ladies room, my friend was standing near the hostesses, who wondered out loud if I was “lost in the bathroom”. Obviously, they forgot she was there. We were then seated in the back room with a two large families (2.5 kids each) and a group of males who all resembled Vanilla Ice. The rest of the tables were empty except the dishes left over from the previous guests. The inside of the restaurant is also quite large and it was packed — except the back room.\u003c/p>\n\u003cp>After about 10 minutes, the waitress arrived to take our order. I asked here what were her favorites and she listed a few items that were popular (fish tacos, fish and chips, hamburger, ribs). I then asked her again about her favorite seafood and not what was popular and she stated that she “was the wrong person to ask as [she doesn’t] eat seafood.” I commented maybe she was working at the wrong restaurant (ha ha).\u003c/p>\n\u003cp>We started with two Arnold Palmers and a pint of the Harbor Light Ale. The ale was light and clean, so I ditched the Arnold Palmer. Our drinks were followed by the calamari, which was fresh and lightly battered with a nice crisp crust. The seasoning was on point and very tasty. After about 25 minutes, our main courses of fish and chips and Yucatan baby back ribs arrived. The fish was quite moist but the batter was on the soggy side. The ribs were cooked with their house made sauce. The ribs were somewhat tender but definitely dry. The ribs are served with very wet coleslaw. Both were served with french fries as well as coleslaw with the ribs. Although they could have used a little less dressing for the coleslaw, it had lots of flavor.\u003c/p>\n\u003cp>We had quite a bit of food left over so the waitress was kind enough to bring us containers (lots of leftovers of the calamari, french fries, and ribs for my boyfriend). The waitress then brought us the check before offering dessert and coffee. I asked about the dessert menu, which she kindly brought over, and we ordered the apple crisp with vanilla ice cream and coffee. The crisp wasn’t quite crisp (think finely ground unbaked crumbs) and served warm with lots of large chunks of apples.\u003c/p>\n\u003cp>The prices are a bit over the top for average pub food and the service staff seemed to be filled with inexperienced local students. I would definitely return when I’m in the area, but will request a seat outside, order beer and appetizers only, and talk with the locals.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/paula-li.jpg\" alt=\"Paula Li\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paula\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kirala\u003cbr>\n\u003cstrong>Reviewed Half Moon Bay Brewing Company:\u003c/strong> Saturday February 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHalf Moon Bay Brewing Company is located in the most scenic spot, at a corner overlooking the ocean, with a huge outdoor seating area. The rustic indoor area also has large windows with views. This would be a spectacular spot during the summer months. Unfortunately, it was pouring rain and the wind was probably blowing 70 miles per hour when we were there. I can imagine the sunset view on a clear nice day, but we just saw tree branches blowing and raindrops as large as golf balls beating against the windows.\u003c/p>\n\u003cp>In general, I found the service lacking here and the food mostly disappointing. After we ordered, it took almost half an hour before the beverages even came. (We had water, though!) Fortunately, I was impressed by the first serving of garlic cheesy bread. Although lacking in garlic, this appetizer was unusual in that the cheesy bread came with a bowl of hot marinara sauce for dipping. Then a different server (not our waitress) brought us our main course. When I expressed surprise because we never got the oyster appetizers yet, he seemed surprised to hear that we had ordered them. Our waitress finally came over and apologized, admitting that she forgot to order the oysters. She asked if we still wanted them. We said yes, and they came AFTER our entrees. The oysters were fresh enough, but not the most succulent or the tastiest oysters I’ve ever had. I half expected them to give us the oysters as a complimentary dish, or to offer us a free glass of beer or dessert as compensation for messing up our order. . . nothing like that happened.\u003c/p>\n\u003cp>We both ordered seafood because upon arrival, I asked our waitress what they were proud of in their menu. She recommended the dishes we ordered as well as the fish and chips. She never mentioned the meat dishes on the menu, so we didn’t consider them. In retrospect, we probably should have tried one meat dish and one seafood entree, because later we saw the baby back ribs and the bacon-wrapped filet being served to another party and they both looked better than our mediocre entrees. I actually liked the soup or sauce that the fishermen’s stew came with. It was garlic and wine-based. Very tasty and savory. The seafood in the stew was fresh. It’s just that both the stew and the mixed grill were predictable and nothing special. I also thought the brownie was misrepresented in the menu as well. What we got was excellent, but it wasn’t a brownie. I would have called it a cake-like brownie at best. It was fluffy and airy like a dark chocolate cake.\u003c/p>\n\u003cp> The saving grace for Half Moon Bay Brewing Company was the brew and the music. I tried five of the ten beers they offered and like each and every one. I especially enjoyed their featured brew of the month: the dopplebock. In another section of the complex is the bar where there is a dance floor and live music. A small down-home blues band was playing. We danced for a while and really enjoyed the tunes and the ambiance. Everyone there seemed to be having a great time, including three toddlers and babies with moms on the dance floor. (I didn’t think minors were allowed in bars?!!?)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In summary, Half Moon Bay Brewing Company has something to give, but it ain’t their food, which, in my opinion, is ordinary and costs too much. I would go back for the live music, dancing, and their delicious beers. (And try for summer months when I can enjoy the view and the outdoor seating as well).\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n390 Capistrano\r\nPrinceton-by-the-Sea, CA 94019\r\n\u003cstrong>Phone:\u003c/strong> 650-728-2739\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.hmbbrewingco.com\">www.hmbrewingco.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> California Coastal Cuisine\r\n \u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"description": "Location:\r\n390 Capistrano\r\nPrinceton-by-the-Sea, CA 94019\r\nPhone: 650-728-2739\r\nWebsite: www.hmbrewingco.com\r\nType of Cuisine: California Coastal Cuisine\r\n Reviewed: Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Half Moon Bay Brewing Company: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=976\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=967\">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/cp309iPod_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/40/2008/10/halfmoonbaybrewingco15.jpg\" alt=\"Fish and Chips\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/halfmoonbaybrewingco17.jpg\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/halfmoonbaybrewingco20.jpg\" alt=\"Warm Apple Crisp with Vanilla Ice Cream\" hspace=\"3\">\u003cbr>\nFish and Chips, Mixed Seafood Grill, Portuguese Fishermen’s Stew, Warm Apple Crisp with Vanilla Ice Cream\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/ryan-navratil.jpg\" alt=\"Ryan Navratil\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ryan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Environmental Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Half Moon Bay Brewing Company\u003cbr>\n\u003cstrong>Reviewed Half Moon Bay Brewing Company:\u003c/strong> Sunday March 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nPilgrims going to Half Moon Bay Brewing Company have a few choices for lunch or dinner: they can sit inside in the dining area, or at a fireside table in the bar, or outside on the patio. The bar, easily distinguished from the dining area by the presence of a bar, seats about 10 comfortably at tables and another 15 or so at the bar itself. Keep in mind that seating is limited when there’s live music playing.\u003c/p>\n\u003cp>Expect a full-ish house on the patio if you show up on a sunny Saturday or Sunday. Travelers from all over the peninsula bring their kids and dogs (both equally welcome) to relax in the sun and grab a bite to eat or sip one of the Brewing Company’s unique libations. If you happen by after sunset, you’ll find friends and strangers alike huddled around one of the patio’s three fire pits.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu at Half Moon Bay Brewing Company might best be described as your standard seafood collection; fish and chips, clam chowder, fish tacos, and a short list of “bar food” (e.g. burgers, chicken sandwiches, etc.). Do not expect to leave with an empty stomach. I’ll admit, the food, though decidedly “good” in its own right, probably won’t make the cover of any culinary magazines, but the menu really does help to showcase HMBBC’s collection of beers (tantalizing even to a wine drinker such as myself).\u003c/p>\n\u003cp>Be sure to heed the restaurant’s pairings on the menu, such as the Albacore melt sandwich and the Mavericks Amber Ale. I, myself, have likely spent the lion’s share of my wages on the fish and chips married with the Pillar Point Ale, but I am a creature of habit. Extra points for Half Moon Bay Brewing Company for keeping a stack of Seafood Watch cards in plain sight for those of a sustainable fisheries mind.\u003c/p>\n\u003cp>You’ll find plenty of parking at this seaside spot, and the price of dinner usually won’t creep up past $30 per person with a drink or two. The waitstaff is friendly, and most of them eat at the restaurant anyway, so feel free to ask as many questions as you can. If you’re looking for a fantastic destination spot with satisfying food and killer atmosphere, consider a trip to the Half Moon Bay Brewing Company for some fish, a drink, and a fireside chat by the ocean.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/zana-woods.jpg\" alt=\"Zee Woods\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Zee\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Photo Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chez Maman\u003cbr>\n\u003cstrong>Reviewed Half Moon Bay Brewing Company:\u003c/strong> Sunday March 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived at the restaurant on a beautiful clear day in Half Moon Bay. The restaurant has indoor/outdoor seating. The patio was filled with locals and tourists having pints and enjoying the weather. After checking in with the hostess, I headed to the ladies room. There was a line, with 3 people ahead of me waiting on two stalls. While I was waiting in the ladies room, my friend was standing near the hostesses, who wondered out loud if I was “lost in the bathroom”. Obviously, they forgot she was there. We were then seated in the back room with a two large families (2.5 kids each) and a group of males who all resembled Vanilla Ice. The rest of the tables were empty except the dishes left over from the previous guests. The inside of the restaurant is also quite large and it was packed — except the back room.\u003c/p>\n\u003cp>After about 10 minutes, the waitress arrived to take our order. I asked here what were her favorites and she listed a few items that were popular (fish tacos, fish and chips, hamburger, ribs). I then asked her again about her favorite seafood and not what was popular and she stated that she “was the wrong person to ask as [she doesn’t] eat seafood.” I commented maybe she was working at the wrong restaurant (ha ha).\u003c/p>\n\u003cp>We started with two Arnold Palmers and a pint of the Harbor Light Ale. The ale was light and clean, so I ditched the Arnold Palmer. Our drinks were followed by the calamari, which was fresh and lightly battered with a nice crisp crust. The seasoning was on point and very tasty. After about 25 minutes, our main courses of fish and chips and Yucatan baby back ribs arrived. The fish was quite moist but the batter was on the soggy side. The ribs were cooked with their house made sauce. The ribs were somewhat tender but definitely dry. The ribs are served with very wet coleslaw. Both were served with french fries as well as coleslaw with the ribs. Although they could have used a little less dressing for the coleslaw, it had lots of flavor.\u003c/p>\n\u003cp>We had quite a bit of food left over so the waitress was kind enough to bring us containers (lots of leftovers of the calamari, french fries, and ribs for my boyfriend). The waitress then brought us the check before offering dessert and coffee. I asked about the dessert menu, which she kindly brought over, and we ordered the apple crisp with vanilla ice cream and coffee. The crisp wasn’t quite crisp (think finely ground unbaked crumbs) and served warm with lots of large chunks of apples.\u003c/p>\n\u003cp>The prices are a bit over the top for average pub food and the service staff seemed to be filled with inexperienced local students. I would definitely return when I’m in the area, but will request a seat outside, order beer and appetizers only, and talk with the locals.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/paula-li.jpg\" alt=\"Paula Li\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paula\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Massage Therapist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Kirala\u003cbr>\n\u003cstrong>Reviewed Half Moon Bay Brewing Company:\u003c/strong> Saturday February 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHalf Moon Bay Brewing Company is located in the most scenic spot, at a corner overlooking the ocean, with a huge outdoor seating area. The rustic indoor area also has large windows with views. This would be a spectacular spot during the summer months. Unfortunately, it was pouring rain and the wind was probably blowing 70 miles per hour when we were there. I can imagine the sunset view on a clear nice day, but we just saw tree branches blowing and raindrops as large as golf balls beating against the windows.\u003c/p>\n\u003cp>In general, I found the service lacking here and the food mostly disappointing. After we ordered, it took almost half an hour before the beverages even came. (We had water, though!) Fortunately, I was impressed by the first serving of garlic cheesy bread. Although lacking in garlic, this appetizer was unusual in that the cheesy bread came with a bowl of hot marinara sauce for dipping. Then a different server (not our waitress) brought us our main course. When I expressed surprise because we never got the oyster appetizers yet, he seemed surprised to hear that we had ordered them. Our waitress finally came over and apologized, admitting that she forgot to order the oysters. She asked if we still wanted them. We said yes, and they came AFTER our entrees. The oysters were fresh enough, but not the most succulent or the tastiest oysters I’ve ever had. I half expected them to give us the oysters as a complimentary dish, or to offer us a free glass of beer or dessert as compensation for messing up our order. . . nothing like that happened.\u003c/p>\n\u003cp>We both ordered seafood because upon arrival, I asked our waitress what they were proud of in their menu. She recommended the dishes we ordered as well as the fish and chips. She never mentioned the meat dishes on the menu, so we didn’t consider them. In retrospect, we probably should have tried one meat dish and one seafood entree, because later we saw the baby back ribs and the bacon-wrapped filet being served to another party and they both looked better than our mediocre entrees. I actually liked the soup or sauce that the fishermen’s stew came with. It was garlic and wine-based. Very tasty and savory. The seafood in the stew was fresh. It’s just that both the stew and the mixed grill were predictable and nothing special. I also thought the brownie was misrepresented in the menu as well. What we got was excellent, but it wasn’t a brownie. I would have called it a cake-like brownie at best. It was fluffy and airy like a dark chocolate cake.\u003c/p>\n\u003cp> The saving grace for Half Moon Bay Brewing Company was the brew and the music. I tried five of the ten beers they offered and like each and every one. I especially enjoyed their featured brew of the month: the dopplebock. In another section of the complex is the bar where there is a dance floor and live music. A small down-home blues band was playing. We danced for a while and really enjoyed the tunes and the ambiance. Everyone there seemed to be having a great time, including three toddlers and babies with moms on the dance floor. (I didn’t think minors were allowed in bars?!!?)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In summary, Half Moon Bay Brewing Company has something to give, but it ain’t their food, which, in my opinion, is ordinary and costs too much. I would go back for the live music, dancing, and their delicious beers. (And try for summer months when I can enjoy the view and the outdoor seating as well).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "kirala-restaurant-info",
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"content": "\u003cp>\u003cstrong>Kirala:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=973\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=967\">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/cp309iPod_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/40/2008/10/kirala1.jpg\" alt=\"Kirala\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/kirala7.jpg\" alt=\"Kirala\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/kirala2.jpg\" alt=\"Kirala\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/kirala26.jpg\" alt=\"Kirala\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/kirala30.jpg\" alt=\"Kirala\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/kirala12.jpg\" alt=\"Kirala\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=kirala+berkeley&mrt=kmlkmz&sll=37.0625,-95.677068&sspn=45.601981,57.65625&ie=UTF8&z=14&iwloc=A&cid=37859440,-122266898,7279708415747405447&ll=37.87133,-122.255173&output=embed&s=AARTsJouTQpitfH3EHfUA70KDw0J4ghi0g\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=kirala+berkeley&mrt=kmlkmz&sll=37.0625,-95.677068&sspn=45.601981,57.65625&ie=UTF8&z=14&iwloc=A&cid=37859440,-122266898,7279708415747405447&ll=37.87133,-122.255173&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2100 Ward Street (at Shattuck)\u003cbr>\nBerkeley, CA 94705\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-549-3486\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.kiralaberkeley.com\">www.kiralaberkeley.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Kirala Inc.\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Akira Komine\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Japanese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sushi, nabeyaki udon, grilled spicy sardine\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003ciframe width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=kirala+berkeley&mrt=kmlkmz&sll=37.0625,-95.677068&sspn=45.601981,57.65625&ie=UTF8&z=14&iwloc=A&cid=37859440,-122266898,7279708415747405447&ll=37.87133,-122.255173&output=embed&s=AARTsJouTQpitfH3EHfUA70KDw0J4ghi0g\">\u003c/iframe>\u003cbr />\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=kirala+berkeley&mrt=kmlkmz&sll=37.0625,-95.677068&sspn=45.601981,57.65625&ie=UTF8&z=14&iwloc=A&cid=37859440,-122266898,7279708415747405447&ll=37.87133,-122.255173&source=embed\">View Larger Map\u003c/a>\r\n\r\n\u003cstrong>Location:\u003c/strong>\r\n2100 Ward Street (at Shattuck)\r\nBerkeley, CA 94705\r\n\u003cstrong>Phone:\u003c/strong> 510-549-3486\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.kiralaberkeley.com\">www.kiralaberkeley.com\u003c/a>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=973\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"description": "View Larger Map\r\n\r\nLocation:\r\n2100 Ward Street (at Shattuck)\r\nBerkeley, CA 94705\r\nPhone: 510-549-3486\r\nWebsite: www.kiralaberkeley.com\r\nReviews",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Kirala:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=973\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=967\">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/cp309iPod_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/40/2008/10/kirala1.jpg\" alt=\"Kirala\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/kirala7.jpg\" alt=\"Kirala\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/kirala2.jpg\" alt=\"Kirala\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/kirala26.jpg\" alt=\"Kirala\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/kirala30.jpg\" alt=\"Kirala\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/kirala12.jpg\" alt=\"Kirala\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=kirala+berkeley&mrt=kmlkmz&sll=37.0625,-95.677068&sspn=45.601981,57.65625&ie=UTF8&z=14&iwloc=A&cid=37859440,-122266898,7279708415747405447&ll=37.87133,-122.255173&output=embed&s=AARTsJouTQpitfH3EHfUA70KDw0J4ghi0g\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=kirala+berkeley&mrt=kmlkmz&sll=37.0625,-95.677068&sspn=45.601981,57.65625&ie=UTF8&z=14&iwloc=A&cid=37859440,-122266898,7279708415747405447&ll=37.87133,-122.255173&source=embed\">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>\n2100 Ward Street (at Shattuck)\u003cbr>\nBerkeley, CA 94705\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-549-3486\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.kiralaberkeley.com\">www.kiralaberkeley.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Kirala Inc.\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Akira Komine\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Japanese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sushi, nabeyaki udon, grilled spicy sardine\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
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