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"content": "\u003cp>\u003cstrong>Basque Cultural Center:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1036\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1083\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1020\">episode video\u003c/a> |\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp401iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque1.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque3.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque11.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque4.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque6.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque12.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=basque+cultural+center&sll=37.0625,-95.677068&sspn=58.946508,64.511719&ie=UTF8&cid=7349308222269376512&s=AARTsJrgxzw4qGELLwFa5_AGt5yg8bfo7Q&ll=37.674718,-122.4119&spn=0.047554,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=basque+cultural+center&sll=37.0625,-95.677068&sspn=58.946508,64.511719&ie=UTF8&cid=7349308222269376512&ll=37.674718,-122.4119&spn=0.047554,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n599 Railroad Avenue (at Magnolia Avenue)\u003cbr>\nSouth San Francisco, CA 94080\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-583-8091\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:francois@basqueculturalcenter.com\">francois@basqueculturalcenter.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.basqueculturalcenter.com\">www.basqueculturalcenter.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Basque Cultural Center, Inc.\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Michel Veron\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Michel Veron\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French-Basque\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cassoulet, Rack of Lamb, Lamb Shank (Thursday lunch special), Duck Confit\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 1:00pm: Family-Style “Boarding House Lunch” 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Tuesday-Sunday (dinner)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days for restaurant, 1 year for ballroom\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Basque Cultural Center:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1036\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1083\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1020\">episode video\u003c/a> |\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp401iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque1.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque3.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque11.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque4.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque6.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque12.jpg\" alt=\"Basque Cultural Center\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=basque+cultural+center&sll=37.0625,-95.677068&sspn=58.946508,64.511719&ie=UTF8&cid=7349308222269376512&s=AARTsJrgxzw4qGELLwFa5_AGt5yg8bfo7Q&ll=37.674718,-122.4119&spn=0.047554,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=basque+cultural+center&sll=37.0625,-95.677068&sspn=58.946508,64.511719&ie=UTF8&cid=7349308222269376512&ll=37.674718,-122.4119&spn=0.047554,0.072956&z=13&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n599 Railroad Avenue (at Magnolia Avenue)\u003cbr>\nSouth San Francisco, CA 94080\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-583-8091\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:francois@basqueculturalcenter.com\">francois@basqueculturalcenter.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.basqueculturalcenter.com\">www.basqueculturalcenter.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Basque Cultural Center, Inc.\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Michel Veron\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Michel Veron\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French-Basque\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cassoulet, Rack of Lamb, Lamb Shank (Thursday lunch special), Duck Confit\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 1:00pm: Family-Style “Boarding House Lunch” 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Tuesday-Sunday (dinner)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days for restaurant, 1 year for ballroom\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Basque Cultural Center: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1077\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1083\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1020\">episode video\u003c/a> |\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp401iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque20.jpg\" alt=\"Cauliflower Soup\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque16.jpg\" alt=\"Prime Rib\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque17.jpg\" alt=\"Lamb Stew\" hspace=\"3\">\u003cbr>\nCauliflower Soup, Prime Rib, Lamb Stew\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/ross-ritterman.jpg\" alt=\"Ross Ritterman\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ross\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Basque Cultural Center\u003cbr>\n\u003cstrong>Reviewed Basque Cultural Center:\u003c/strong>Tuesday, January 30, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Basque Cultural Center delivers one of the best, heartiest, and consistently delicious meals available in the Bay Area. The BCC is truly a find. It’s off the beaten path, to be sure, and an extremely unique dining experience. Typical of the first experience, my friends had to do a double take to make sure they were in the right place. The facility looks like a conference center or a meeting hall and one that you would not expect to find a restaurant in. The BCC started in SF proper and moved around a few times before settling in South San Francisco in a facility large enough to meet their needs. This restaurant more or less exists to support the ongoing efforts of the cultural center, whose activities include Basque language classes, movies/talks on Basque-related topics, and, of course, the game of Basque pelota. The BCC features its own court (or fronton) for the game, which is similar to handball and has several variants.\n\u003cp>Anyway, located in the southern reaches of South San Francisco and well removed from the Grand Avenue downtown area, lives the BCC. The center has its own parking lot with plenty of spaces, and the restaurant is located at the front of the center. There isn’t much of a view, but this place is more about having a meal among friends in a cozy, simply laid-out space. There’s a small bar area near the entrance to the restaurant, and the walls are adorned with parchment colored wallpaper and a few pictures. Since the restaurant is volunteer-supported, it wouldn’t surprise me if you were really eating grandma’s cooking here. I’d come over to grandma’s everyday for this cooking.\u003c/p>\n\u003cp>While Basque country geographically spans both Spain and France, this restaurant’s menu is markedly French, as evidenced by such items as rabbit chasseur, veal Forestière, and Magre de Canard au poivre vert. That being said, some Spanish things will show up from time to time, such as an off-menu special of pork loin stuffed with manchego cheese. The Bay Area has several restaurants that seem to feature food from both countries. Iluna Basque in North Beach, for instance, is a much different Basque experience than here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Never having dined here on a Tuesday night, I was excited to try their Tuesday night special, which is described as a “Family Style” meal, with two entree courses, one relatively smaller course, and a second, more substantial dish. No matter what entree one orders, salad and soup will always be served; the salad here is consistently excellent. Served on chilled plates, it’s an endive and lettuce salad with a creamy tarragon dressing, which is just extremely refreshing and delicious. Every time I’ve come, the soup has been different, but each time I’ve enjoyed it tremendously. This time, it was a creamy puree of spinach, which was delicious. My chicken crêpe was much like a creamy chicken soup, like a pot pie filling, yet inside a thin crêpe. It honestly wasn’t up there with some of the better dishes that I’ve eaten here. The veal roast that came next, however, was absolutely delicious. Served were two large extremely thin slices of veal with what seemed like a port wine sauce. This was served, as most entrees are here, with roasted potatoes, carrots, cauliflower, and green beans.\u003c/p>\n\u003cp>Other than some impeccably created food, one of the highlights of the Basque Cultural Center is the tremendous value. Everything I just mentioned — the soup, salad, two dishes, and the vanilla ice cream I had for dessert — was $19.95. That amount of food for $19.95 in the Bay Area is almost unheard of. My friends enjoyed other entrees. One of them had the pepper steak, which I was told was “amazing,” and a roast rack of lamb that my friend admitted he “inappropriately sucked the meat off the bones of but [didn’t] care because it was so good.” For the 6 of us, we ordered 2 bottles of 2000 Campo Viejo, a red from Spain’s Rioja region, a portion of which extends into Basque country. The cost of the wine? $30/bottle. There is virtually no mark-up on the wine list here, as they seek to not overcharge those patronizing the Center. Beyond vanilla ice cream, the table shared frozen almond nougat, a chocolate mousse, which was among the most decadent I think I’ve ever had, and the crème caramel, essentially a custard similar to flan. Every dessert was enjoyable with the chocolate mousse being my favorite.\u003c/p>\n\u003cp>While there certainly are some dishes I like above others, there is not much bad to say about this place, and unless you crave the kind of atmosphere that attracts a chic crowd and a view, you will not get a better meal for the value anywhere. Sunday night’s special is lamb stew and prime rib for $20.95. Pretty awesome, if you ask me. The warm, friendly and attentive service really seals the deal.\u003c/p>\n\u003cp>This is a great place to take friends for a different experience, and everyone I take here is amazed that this place could turn out food as good as this. Try it for yourself, and you’ll see.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/vivian-stone.jpg\" alt=\"Vivian Stone\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Vivian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Legal Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mescolanza Restaurant\u003cbr>\n\u003cstrong>Reviewed Basque Cultural Center:\u003c/strong> Sunday, December 6, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Basque Cultural Center was a wonderful surprise in the middle of South San Francisco. It’s easy to get to as well. Coming from San Francisco, I took the 101 freeway, going south towards SFO airport. Took the Grand Avenue exit, veered left for one block, and turned right on to Grande Avenue. Drove straight through the charming small town atmosphere of South San Francisco to Magnolia Street, turned left, and drove down a few blocks to find the rather large Basque Cultural Center and its own fenced-off parking lot right in the middle of a small residential neighborhood. The building looked so inviting with all the pretty Christmas tree lights strung around the windows and even on the parking lot fence. My two best friends from childhood, Rawyline and Kathy, came with me to this restaurant to celebrate my birthday. There was plenty of parking available in the lot, and the spaces were actually the size of regular cars (not like most San Francisco parking lots with teeny, tiny spaces). Things were starting off well!\u003c/p>\n\u003cp>You enter the lobby to find what looks like the ballroom floor of any large hotel. To the right was a large dining room that reminded me of a hotel restaurant. There was a long bar where people were sitting and enjoying cocktails. The bar area was separated from the dining area by a long wooden barrier that separated the space. The dining side was filled with an assortment of tables, many of which were family sized (seating eight to 12 people). We had to wait about 20 minutes for our table (understandable given it was the holiday season). We were seated by the matriarch of the family at a four-person table.\u003c/p>\n\u003cp>Our server was a young man intent on getting us our food quickly once he learned it was my birthday. He was knowledgeable about everything on the menu, and explained to us what “Family Style” dinners meant. He brought us a basket of delicious, warm French bread with butter and water and then took our food order. He brought us a very large metal tureen of rich, savory vegetable soup. The tureen had enough soup in it to serve each of us two medium-sized bowls of soup. The broth was earthy, rich, thick, flavorful and studded with small chopped vegetables and some sort of bulgur wheat. All three of us commented that we had never tasted such a flavorful vegetable soup and finished the whole bowl, all the while dipping the soft, warm French bread into it.\u003c/p>\n\u003cp>Next came a large plate of soft butter lettuce with a creamy green goddess-Roquefort salad dressing. It was a great mix and required nothing else on the plate. Needless to say, we each emptied our salad plate.\u003c/p>\n\u003cp>We ordered the prosciutto and melon and escargot (snails baked in a rich buttery/garlic sauce) for appetizers. The prosciutto (a thinly sliced Italian ham) had that soft, buttery texture, and was full of flavor. It was paired with thin slices of cantaloupe melon meant to be eaten together. A nice surprise in your mouth with the flavor of the slightly salty ham and the juicy, ripe sweet taste of melon. The escargot was nicely prepared and delicious, but the sauce it came in was outstanding! Rawyline ended up being given most of the escargot, as Kathy and I were too busy dipping our bread into the heavenly garlic-butter sauce. Needless to say, our table ate enough bread that the other diners might have been in danger of going breadless.\u003c/p>\n\u003cp>By the time our main entrees arrived we were already almost full! We did not realize that the portions of food (soup, salad, bread) served were soooooooooooo LARGE. Even though we were almost stuffed, we did not give in to the temptation of taking the entrees home in a doggie bag. We took a break and ordered cocktails from the full-service bar. Rawyline had a Fuzzy Navel, I had a Bloody Mary, and Kathy had a Diet Coke. We sat back, drank our cocktails and hoped for gas bubbles to make extra room for more food. Once we unsnapped the top buttons of our pants and loosened the zipper on the skirt we were ready to go again!\u003c/p>\n\u003cp>I had the lamb and prime rib entree. The waiter brought me a small bowl of lamb in a zesty and flavorful tomato based sauce. Now mind you, I don’t even like the taste of lamb, but I decided to be adventurous. Lo and behold, it was really tasty! It did NOT have that gamey taste that I don’t like. I ate it all with some more of that bread to sop up all the tasty drippings. The prime rib was served on a plate in its own juices and a small dollop of horseradish/sour cream sauce that was excellent. The meat was cooked medium well and still retained its juicy, soft texture.\u003c/p>\n\u003cp>Rawyline had the pepper steak in cognac sauce. It was a large New York steak encrusted with cracked black pepper. The sauce was heavenly. It came with rice pilaf and an assortment of fresh vegetables.\u003c/p>\n\u003cp>Kathy ordered the grilled prawns in a basil and garlic gauce. As with all of my friends and such tasty food, we each ended up sampling all the food on each of our plates. The prawns were large, succulent, and numerous. The sauce they came in was rich, buttery, and full of the earthy taste of garlic.\u003c/p>\n\u003cp>By the time dessert rolled around, we could not order anything else. My dinner came with a bowl of vanilla ice cream, which we ate. Once that was accomplished, we could no longer button up that top button on our pants, nor zip the zipper on the skirt, so we just put on our coats to cover our clothing malfunctions and wobbled outside to our cars.\u003c/p>\n\u003cp>What a night!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/kathy-leong.jpg\" alt=\"Kathy Leong\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Travel Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sunnyvale\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alexander’s Steakhouse\u003cbr>\n\u003cstrong>Reviewed Basque Cultural Center:\u003c/strong> Wednesday December 3, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n“Yep. Definitely the Elks Lodge set.” Surrounded by grandmas and grandpas, that’s what my friend Marty said when we looked around at the Basque Cultural Center in December.\u003c/p>\n\u003cp>DÉCOR\u003cbr>\nWhen I first walked into the dining room of the Basque Cultural Center, the serene pastel walls and oak chairs and tables with white tablecloths reminded me of an upscale rest home dining room.\u003c/p>\n\u003cp>Don’t get me wrong. Everything was nicely painted, very clean, but had an old fashioned feel from the gold-gilded framed art of peasant farmers to the scarlet red flourished carpeting. The adjacent banquet rooms were bustling with an art auction in one, and some type of women’s guild with dancing Irish girls in another. The dining room at the Basque looks almost identical to the many banquet rooms. In fact, we were confused between which was the restaurant versus which one was the banquet room.\u003c/p>\n\u003cp>FOOD\u003cbr>\nSo, while you won’t come for the hip, ultra-chic décor, you’ll love the food – hearty, generous in portion size, delightful to the palate, and reminiscent of old-style home cooking.\u003c/p>\n\u003cp>It was difficult to decide what to order. The cultural center has a vast and eclectic menu with dinner prices ranging from $12.50 for penne pasta to $25 for rack of lamb, the restaurant’s biggest seller. There are “family style” dinners (one specialty for each day of the week) that include soup, salad, two entrees, and ice cream for under $21.\u003c/p>\n\u003cp>There is a tempting menu that is fascinating with lots of entrees: veal sweetbreads, cassoulet, beef tongue, duck legs confit, rabbit chasseur. I chose the oxtail stew, the Wednesday special, while Marty chose the lamb loin with roasted potatoes and vegetables.\u003c/p>\n\u003cp>For dessert, my meal came with spumoni ice cream, but we were so intrigued about the unusual dessert selection that I chose an extra dessert, so we wound up with the gâteau Basque and the frozen almond nougat in addition to my spumoni.\u003c/p>\n\u003cp>MY MEAL\u003cbr>\nI was jubilant with the $19.95 oxtail family dinner that came with homemade cauliflower soup. Let me tell you, that soup was exceptional and surprising. I was not expecting much from the soup since I’m not a big cauliflower lover.\u003c/p>\n\u003cp>Within minutes of our order, the waiter came with a huge metal bowl and spooned soup into two large bowls. It was so much that I couldn’t finish, and I wanted to save my stomach for the rest of my meal. The pale, white soup had the right touch of flavor with simple ingredients: pureed cauliflower in broth that tasted fresh with hints of onion and butter. I was thankful it was not a heavy or cream-filled soup, but light and flavorful instead.\u003c/p>\n\u003cp>When the kind waiter brought over my plate of oxtail covered with tiny parsley bits and a hearty wine-based gravy, I was ecstatic. The aroma preceded its arrival! I always know what the rest of the dining experience is going to be with that all-important First Bite. And so, upon that first forkful, I simply grinned. “This is going to be good,” I thought to myself.\u003c/p>\n\u003cp>Each bite of oxtail was exquisite — fork tender, the meat fell off the bone, but was not overcooked and braised to death. Well, it was dead, of course, but not leathery.\u003c/p>\n\u003cp>My taste buds were doing giddy cartwheels. Juicy and moist, the meat was full of a deep, rich, meaty flavor that didn’t disappoint me at all. The sides were comprised of a soft rice and a mélange of vegetables (green and white beans, cauliflower, and Brussels sprouts) that complimented the meal well. There was so much I had to box up half the dish to take home.\u003c/p>\n\u003cp>Marty ordered the lamb loin. She got five nice slices and felt the portion also was generous, but not over-the-top. While her roasted potatoes were cooked to perfection, she felt her vegetables were too rich and buttery.\u003c/p>\n\u003cp>Dessert was very reasonable at this restaurant. While most places are charging upwards of $8 and $9 for dessert, the Cultural Center’s sweets run $5 and less. I was fascinated with the frozen almond nougat ($5), which turned out to be whipped cream folded in with sugared, toasted almonds and honey with a thin crust. The entire cream concoction is molded into a log and sliced. Presentation was lovely, as it was placed atop a small pool of fresh raspberry sauce, dusted with cocoa.\u003c/p>\n\u003cp>The other dessert, the gâteau Basque, was an average dessert that consisted of a pie shaped slice of a firm almond custard ensconced in a thin crust. Both of us agreed that it paled in comparison to the refreshing almond nougat. So the gâteau Basque was something akin to a tart you’d find at a Starbuck’s café.\u003c/p>\n\u003cp>Surprising to both of us was the large scoop of spumoni ire cream that was bursting with flavor and was creamy and delicious.\u003c/p>\n\u003cp>Service here was quick and courteous. Our waiter was very attentive and explained all the dishes well, and we were pleased with his friendliness and willingness to answer our questions.\u003c/p>\n\u003cp>BOTTOM LINE\u003cbr>\nI relished the home-style, hearty, robust cooking at the Basque Cultural Center, and while other restaurants rise and fall according to trends of the day, it’s good to know that an old fashioned, down-to-earth place like this exists to feed its customers with honest food at decent, but not bargain, prices.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Yet, being 45 minutes away from my home, I doubt that I could make the drive just for the oxtail stew. And as a diner who values ambiance equal to food quality, my problem with the place was the senior home atmosphere that made me feel old. The dishware was the institutional white ceramic stuff you find in cafeterias. The long wood bar with the hard liquor yards in the dining room was reminiscent of a 60s lodge. Thumbs up for food, thumbs down for the scenery!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\n599 Railroad Avenue (at Magnolia Avenue)\nSouth San Francisco, CA 94080\n\u003cstrong>Phone:\u003c/strong> 650-583-8091\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.basqueculturalcenter.com\">www.basqueculturalcenter.com\u003c/a>\n\u003cstrong>Type of Cuisine:\u003c/strong> French-Basque\n\u003cstrong>Reviewed::\u003c/strong> Winter 2008",
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"description": "Location:\n599 Railroad Avenue (at Magnolia Avenue)\nSouth San Francisco, CA 94080\nPhone: 650-583-8091\nWebsite: www.basqueculturalcenter.com\nType of Cuisine: French-Basque\nReviewed:: Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Basque Cultural Center: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1077\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1083\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1020\">episode video\u003c/a> |\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp401iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque20.jpg\" alt=\"Cauliflower Soup\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque16.jpg\" alt=\"Prime Rib\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/basque17.jpg\" alt=\"Lamb Stew\" hspace=\"3\">\u003cbr>\nCauliflower Soup, Prime Rib, Lamb Stew\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/ross-ritterman.jpg\" alt=\"Ross Ritterman\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ross\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Sales Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Basque Cultural Center\u003cbr>\n\u003cstrong>Reviewed Basque Cultural Center:\u003c/strong>Tuesday, January 30, 2009\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Basque Cultural Center delivers one of the best, heartiest, and consistently delicious meals available in the Bay Area. The BCC is truly a find. It’s off the beaten path, to be sure, and an extremely unique dining experience. Typical of the first experience, my friends had to do a double take to make sure they were in the right place. The facility looks like a conference center or a meeting hall and one that you would not expect to find a restaurant in. The BCC started in SF proper and moved around a few times before settling in South San Francisco in a facility large enough to meet their needs. This restaurant more or less exists to support the ongoing efforts of the cultural center, whose activities include Basque language classes, movies/talks on Basque-related topics, and, of course, the game of Basque pelota. The BCC features its own court (or fronton) for the game, which is similar to handball and has several variants.\n\u003cp>Anyway, located in the southern reaches of South San Francisco and well removed from the Grand Avenue downtown area, lives the BCC. The center has its own parking lot with plenty of spaces, and the restaurant is located at the front of the center. There isn’t much of a view, but this place is more about having a meal among friends in a cozy, simply laid-out space. There’s a small bar area near the entrance to the restaurant, and the walls are adorned with parchment colored wallpaper and a few pictures. Since the restaurant is volunteer-supported, it wouldn’t surprise me if you were really eating grandma’s cooking here. I’d come over to grandma’s everyday for this cooking.\u003c/p>\n\u003cp>While Basque country geographically spans both Spain and France, this restaurant’s menu is markedly French, as evidenced by such items as rabbit chasseur, veal Forestière, and Magre de Canard au poivre vert. That being said, some Spanish things will show up from time to time, such as an off-menu special of pork loin stuffed with manchego cheese. The Bay Area has several restaurants that seem to feature food from both countries. Iluna Basque in North Beach, for instance, is a much different Basque experience than here.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Never having dined here on a Tuesday night, I was excited to try their Tuesday night special, which is described as a “Family Style” meal, with two entree courses, one relatively smaller course, and a second, more substantial dish. No matter what entree one orders, salad and soup will always be served; the salad here is consistently excellent. Served on chilled plates, it’s an endive and lettuce salad with a creamy tarragon dressing, which is just extremely refreshing and delicious. Every time I’ve come, the soup has been different, but each time I’ve enjoyed it tremendously. This time, it was a creamy puree of spinach, which was delicious. My chicken crêpe was much like a creamy chicken soup, like a pot pie filling, yet inside a thin crêpe. It honestly wasn’t up there with some of the better dishes that I’ve eaten here. The veal roast that came next, however, was absolutely delicious. Served were two large extremely thin slices of veal with what seemed like a port wine sauce. This was served, as most entrees are here, with roasted potatoes, carrots, cauliflower, and green beans.\u003c/p>\n\u003cp>Other than some impeccably created food, one of the highlights of the Basque Cultural Center is the tremendous value. Everything I just mentioned — the soup, salad, two dishes, and the vanilla ice cream I had for dessert — was $19.95. That amount of food for $19.95 in the Bay Area is almost unheard of. My friends enjoyed other entrees. One of them had the pepper steak, which I was told was “amazing,” and a roast rack of lamb that my friend admitted he “inappropriately sucked the meat off the bones of but [didn’t] care because it was so good.” For the 6 of us, we ordered 2 bottles of 2000 Campo Viejo, a red from Spain’s Rioja region, a portion of which extends into Basque country. The cost of the wine? $30/bottle. There is virtually no mark-up on the wine list here, as they seek to not overcharge those patronizing the Center. Beyond vanilla ice cream, the table shared frozen almond nougat, a chocolate mousse, which was among the most decadent I think I’ve ever had, and the crème caramel, essentially a custard similar to flan. Every dessert was enjoyable with the chocolate mousse being my favorite.\u003c/p>\n\u003cp>While there certainly are some dishes I like above others, there is not much bad to say about this place, and unless you crave the kind of atmosphere that attracts a chic crowd and a view, you will not get a better meal for the value anywhere. Sunday night’s special is lamb stew and prime rib for $20.95. Pretty awesome, if you ask me. The warm, friendly and attentive service really seals the deal.\u003c/p>\n\u003cp>This is a great place to take friends for a different experience, and everyone I take here is amazed that this place could turn out food as good as this. Try it for yourself, and you’ll see.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/vivian-stone.jpg\" alt=\"Vivian Stone\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Vivian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Legal Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mescolanza Restaurant\u003cbr>\n\u003cstrong>Reviewed Basque Cultural Center:\u003c/strong> Sunday, December 6, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThe Basque Cultural Center was a wonderful surprise in the middle of South San Francisco. It’s easy to get to as well. Coming from San Francisco, I took the 101 freeway, going south towards SFO airport. Took the Grand Avenue exit, veered left for one block, and turned right on to Grande Avenue. Drove straight through the charming small town atmosphere of South San Francisco to Magnolia Street, turned left, and drove down a few blocks to find the rather large Basque Cultural Center and its own fenced-off parking lot right in the middle of a small residential neighborhood. The building looked so inviting with all the pretty Christmas tree lights strung around the windows and even on the parking lot fence. My two best friends from childhood, Rawyline and Kathy, came with me to this restaurant to celebrate my birthday. There was plenty of parking available in the lot, and the spaces were actually the size of regular cars (not like most San Francisco parking lots with teeny, tiny spaces). Things were starting off well!\u003c/p>\n\u003cp>You enter the lobby to find what looks like the ballroom floor of any large hotel. To the right was a large dining room that reminded me of a hotel restaurant. There was a long bar where people were sitting and enjoying cocktails. The bar area was separated from the dining area by a long wooden barrier that separated the space. The dining side was filled with an assortment of tables, many of which were family sized (seating eight to 12 people). We had to wait about 20 minutes for our table (understandable given it was the holiday season). We were seated by the matriarch of the family at a four-person table.\u003c/p>\n\u003cp>Our server was a young man intent on getting us our food quickly once he learned it was my birthday. He was knowledgeable about everything on the menu, and explained to us what “Family Style” dinners meant. He brought us a basket of delicious, warm French bread with butter and water and then took our food order. He brought us a very large metal tureen of rich, savory vegetable soup. The tureen had enough soup in it to serve each of us two medium-sized bowls of soup. The broth was earthy, rich, thick, flavorful and studded with small chopped vegetables and some sort of bulgur wheat. All three of us commented that we had never tasted such a flavorful vegetable soup and finished the whole bowl, all the while dipping the soft, warm French bread into it.\u003c/p>\n\u003cp>Next came a large plate of soft butter lettuce with a creamy green goddess-Roquefort salad dressing. It was a great mix and required nothing else on the plate. Needless to say, we each emptied our salad plate.\u003c/p>\n\u003cp>We ordered the prosciutto and melon and escargot (snails baked in a rich buttery/garlic sauce) for appetizers. The prosciutto (a thinly sliced Italian ham) had that soft, buttery texture, and was full of flavor. It was paired with thin slices of cantaloupe melon meant to be eaten together. A nice surprise in your mouth with the flavor of the slightly salty ham and the juicy, ripe sweet taste of melon. The escargot was nicely prepared and delicious, but the sauce it came in was outstanding! Rawyline ended up being given most of the escargot, as Kathy and I were too busy dipping our bread into the heavenly garlic-butter sauce. Needless to say, our table ate enough bread that the other diners might have been in danger of going breadless.\u003c/p>\n\u003cp>By the time our main entrees arrived we were already almost full! We did not realize that the portions of food (soup, salad, bread) served were soooooooooooo LARGE. Even though we were almost stuffed, we did not give in to the temptation of taking the entrees home in a doggie bag. We took a break and ordered cocktails from the full-service bar. Rawyline had a Fuzzy Navel, I had a Bloody Mary, and Kathy had a Diet Coke. We sat back, drank our cocktails and hoped for gas bubbles to make extra room for more food. Once we unsnapped the top buttons of our pants and loosened the zipper on the skirt we were ready to go again!\u003c/p>\n\u003cp>I had the lamb and prime rib entree. The waiter brought me a small bowl of lamb in a zesty and flavorful tomato based sauce. Now mind you, I don’t even like the taste of lamb, but I decided to be adventurous. Lo and behold, it was really tasty! It did NOT have that gamey taste that I don’t like. I ate it all with some more of that bread to sop up all the tasty drippings. The prime rib was served on a plate in its own juices and a small dollop of horseradish/sour cream sauce that was excellent. The meat was cooked medium well and still retained its juicy, soft texture.\u003c/p>\n\u003cp>Rawyline had the pepper steak in cognac sauce. It was a large New York steak encrusted with cracked black pepper. The sauce was heavenly. It came with rice pilaf and an assortment of fresh vegetables.\u003c/p>\n\u003cp>Kathy ordered the grilled prawns in a basil and garlic gauce. As with all of my friends and such tasty food, we each ended up sampling all the food on each of our plates. The prawns were large, succulent, and numerous. The sauce they came in was rich, buttery, and full of the earthy taste of garlic.\u003c/p>\n\u003cp>By the time dessert rolled around, we could not order anything else. My dinner came with a bowl of vanilla ice cream, which we ate. Once that was accomplished, we could no longer button up that top button on our pants, nor zip the zipper on the skirt, so we just put on our coats to cover our clothing malfunctions and wobbled outside to our cars.\u003c/p>\n\u003cp>What a night!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2009/03/kathy-leong.jpg\" alt=\"Kathy Leong\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Travel Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sunnyvale\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alexander’s Steakhouse\u003cbr>\n\u003cstrong>Reviewed Basque Cultural Center:\u003c/strong> Wednesday December 3, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n“Yep. Definitely the Elks Lodge set.” Surrounded by grandmas and grandpas, that’s what my friend Marty said when we looked around at the Basque Cultural Center in December.\u003c/p>\n\u003cp>DÉCOR\u003cbr>\nWhen I first walked into the dining room of the Basque Cultural Center, the serene pastel walls and oak chairs and tables with white tablecloths reminded me of an upscale rest home dining room.\u003c/p>\n\u003cp>Don’t get me wrong. Everything was nicely painted, very clean, but had an old fashioned feel from the gold-gilded framed art of peasant farmers to the scarlet red flourished carpeting. The adjacent banquet rooms were bustling with an art auction in one, and some type of women’s guild with dancing Irish girls in another. The dining room at the Basque looks almost identical to the many banquet rooms. In fact, we were confused between which was the restaurant versus which one was the banquet room.\u003c/p>\n\u003cp>FOOD\u003cbr>\nSo, while you won’t come for the hip, ultra-chic décor, you’ll love the food – hearty, generous in portion size, delightful to the palate, and reminiscent of old-style home cooking.\u003c/p>\n\u003cp>It was difficult to decide what to order. The cultural center has a vast and eclectic menu with dinner prices ranging from $12.50 for penne pasta to $25 for rack of lamb, the restaurant’s biggest seller. There are “family style” dinners (one specialty for each day of the week) that include soup, salad, two entrees, and ice cream for under $21.\u003c/p>\n\u003cp>There is a tempting menu that is fascinating with lots of entrees: veal sweetbreads, cassoulet, beef tongue, duck legs confit, rabbit chasseur. I chose the oxtail stew, the Wednesday special, while Marty chose the lamb loin with roasted potatoes and vegetables.\u003c/p>\n\u003cp>For dessert, my meal came with spumoni ice cream, but we were so intrigued about the unusual dessert selection that I chose an extra dessert, so we wound up with the gâteau Basque and the frozen almond nougat in addition to my spumoni.\u003c/p>\n\u003cp>MY MEAL\u003cbr>\nI was jubilant with the $19.95 oxtail family dinner that came with homemade cauliflower soup. Let me tell you, that soup was exceptional and surprising. I was not expecting much from the soup since I’m not a big cauliflower lover.\u003c/p>\n\u003cp>Within minutes of our order, the waiter came with a huge metal bowl and spooned soup into two large bowls. It was so much that I couldn’t finish, and I wanted to save my stomach for the rest of my meal. The pale, white soup had the right touch of flavor with simple ingredients: pureed cauliflower in broth that tasted fresh with hints of onion and butter. I was thankful it was not a heavy or cream-filled soup, but light and flavorful instead.\u003c/p>\n\u003cp>When the kind waiter brought over my plate of oxtail covered with tiny parsley bits and a hearty wine-based gravy, I was ecstatic. The aroma preceded its arrival! I always know what the rest of the dining experience is going to be with that all-important First Bite. And so, upon that first forkful, I simply grinned. “This is going to be good,” I thought to myself.\u003c/p>\n\u003cp>Each bite of oxtail was exquisite — fork tender, the meat fell off the bone, but was not overcooked and braised to death. Well, it was dead, of course, but not leathery.\u003c/p>\n\u003cp>My taste buds were doing giddy cartwheels. Juicy and moist, the meat was full of a deep, rich, meaty flavor that didn’t disappoint me at all. The sides were comprised of a soft rice and a mélange of vegetables (green and white beans, cauliflower, and Brussels sprouts) that complimented the meal well. There was so much I had to box up half the dish to take home.\u003c/p>\n\u003cp>Marty ordered the lamb loin. She got five nice slices and felt the portion also was generous, but not over-the-top. While her roasted potatoes were cooked to perfection, she felt her vegetables were too rich and buttery.\u003c/p>\n\u003cp>Dessert was very reasonable at this restaurant. While most places are charging upwards of $8 and $9 for dessert, the Cultural Center’s sweets run $5 and less. I was fascinated with the frozen almond nougat ($5), which turned out to be whipped cream folded in with sugared, toasted almonds and honey with a thin crust. The entire cream concoction is molded into a log and sliced. Presentation was lovely, as it was placed atop a small pool of fresh raspberry sauce, dusted with cocoa.\u003c/p>\n\u003cp>The other dessert, the gâteau Basque, was an average dessert that consisted of a pie shaped slice of a firm almond custard ensconced in a thin crust. Both of us agreed that it paled in comparison to the refreshing almond nougat. So the gâteau Basque was something akin to a tart you’d find at a Starbuck’s café.\u003c/p>\n\u003cp>Surprising to both of us was the large scoop of spumoni ire cream that was bursting with flavor and was creamy and delicious.\u003c/p>\n\u003cp>Service here was quick and courteous. Our waiter was very attentive and explained all the dishes well, and we were pleased with his friendliness and willingness to answer our questions.\u003c/p>\n\u003cp>BOTTOM LINE\u003cbr>\nI relished the home-style, hearty, robust cooking at the Basque Cultural Center, and while other restaurants rise and fall according to trends of the day, it’s good to know that an old fashioned, down-to-earth place like this exists to feed its customers with honest food at decent, but not bargain, prices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yet, being 45 minutes away from my home, I doubt that I could make the drive just for the oxtail stew. And as a diner who values ambiance equal to food quality, my problem with the place was the senior home atmosphere that made me feel old. The dishware was the institutional white ceramic stuff you find in cafeterias. The long wood bar with the hard liquor yards in the dining room was reminiscent of a 60s lodge. Thumbs up for food, thumbs down for the scenery!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Basque Cultural Center:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1077\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1036\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1020\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Sauce Basquaise\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Michel Veron\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> French-Basque\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Garnish\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nThis delightfully simple sauce from the Basque region may be used for a multitude of different dishes. It is normally served with roasted or grilled poultry, meat, or fish. Popular dishes are Poulet Basquaise, Salmon Basquaise, and Omelet Basquaise.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> Makes 2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 Roma tomatoes\u003cbr>\n2 green pimentos\u003cbr>\n1 red pimento\u003cbr>\n1 onion\u003cbr>\n3 cloves garlic\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon Espelette pepper (can substitute cayenne pepper)\u003cbr>\n1 pinch of sugar\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Coarsely chop the tomatoes, pimentos, onion, and garlic. In a large pan over medium heat, warm the olive oil and sauté the onions until translucent. Add the pimentos and garlic and sauté over medium heat for about 10 minutes. Add the tomatoes, salt, pepper, and sugar, and bring to a boil. Reduce the heat to medium, cover and simmer gently for about 45 minutes.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Sauce Basquaise\n\u003cstrong>Recipe Chef:\u003c/strong> Michel Veron\n\u003cstrong>Type of Cuisine:\u003c/strong> French-Basque\n\u003cstrong>Food Category:\u003c/strong> Garnish\n\u003cstrong>Recipe Description:\u003c/strong>\nThis delightfully simple sauce from the Basque region may be used for a multitude of different dishes. It is normally served with roasted or grilled poultry, meat, or fish. Popular dishes are Poulet Basquaise, Salmon Basquaise, and Omelet Basquaise.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Basque Cultural Center:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1077\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1036\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=1020\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Sauce Basquaise\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Michel Veron\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> French-Basque\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Garnish\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nThis delightfully simple sauce from the Basque region may be used for a multitude of different dishes. It is normally served with roasted or grilled poultry, meat, or fish. Popular dishes are Poulet Basquaise, Salmon Basquaise, and Omelet Basquaise.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> Makes 2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 Roma tomatoes\u003cbr>\n2 green pimentos\u003cbr>\n1 red pimento\u003cbr>\n1 onion\u003cbr>\n3 cloves garlic\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon Espelette pepper (can substitute cayenne pepper)\u003cbr>\n1 pinch of sugar\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Coarsely chop the tomatoes, pimentos, onion, and garlic. In a large pan over medium heat, warm the olive oil and sauté the onions until translucent. Add the pimentos and garlic and sauté over medium heat for about 10 minutes. Add the tomatoes, salt, pepper, and sugar, and bring to a boil. Reduce the heat to medium, cover and simmer gently for about 45 minutes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "alexanders-steakhouse-restaurant-info",
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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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"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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"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Tuna Tartare, Chilled Clams, Golden Beet Salad, and Seawater Foam\n\u003cstrong>Recipe Chef:\u003c/strong> Jeffrey Stout\n\u003cstrong>Type of Cuisine:\u003c/strong> Steakhouse, American, Fusion\n\u003cstrong>Food Category:\u003c/strong> Appetizer\n\u003cstrong>Recipe Description:\u003c/strong>\nFresh raw tuna served with clams and a golden beet salad with salty foam evoking the breath of the sea.",
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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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"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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"title": "Check, Please! Bay Area: Season 3: Joyce Goldstein Special (#391)",
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"headTitle": "Check, Please! Bay Area: Season 3: Joyce Goldstein Special (#391) | KQED",
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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>\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>\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/Y-6DL-g0tns'\n title='//www.youtube.com/embed/Y-6DL-g0tns'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/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": "\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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"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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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
"meta": {
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
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"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
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"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
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"rss": "https://feeds.megaphone.fm/KQINC6993880386",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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},
"link": "/radio/program/code-switch-life-kit",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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