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"content": "\u003cp>\u003cstrong>Kirala: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=975\">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/kirala25.jpg\" alt=\"Sushi Lunch Special\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/kirala28.jpg\" alt=\"Rainbow Roll\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/kirala27.jpg\" alt=\"Seafood Gyoza\" hspace=\"3\">\u003cbr>\nSushi Lunch Special, Rainbow Roll, Seafood Gyoza\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 Kirala:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’ve been dining at Kirala since the 70s when it was located inside the Berkeley Bowl. It is still at this approximate location with a huge parking lot across the street, which they share with Any Mountain. The same hostess (co-owner) is still there to greet you at the entrance, where you put your name down on a waiting list. For lunch, there is usually no wait; however, I’ve seen a line around the corner for dinner some nights there.\u003c/p>\n\u003cp>I would say I eat lunch at this trendy Japanese restaurant at least 3 times a week. I could easily eat there every day and not get bored. Why? Because their food is FRESH FRESH FRESH, especially their fish. Nothing else like it! For lunch they usually offer a Sushi Special (that’s what I end up ordering very often) and a Lunch Special (for those with a larger appetite). The chef puts together different tempting combinations on different days. You can see it presented on a tray before you decide to order it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At dinnertime, there’s a change in atmosphere. It’s more of a “scene” in the evening. The place is usually bustling with energy (and noise!) The waitresses are running around like electric mosquitoes to get your food to you at a fast pace once you order. Kirala has a moderate selection of wine and beer but a generous and wonderful selection of premium, imported sakes. Not only do they have fantastic sushi and sashimi, what they do with their robata grill is to die for. They cook many of their main entrees on the robata grill as well: juicy rib-eye steak, tender sea bass or chicken, salmon grilled to perfection.\u003c/p>\n\u003cp>When I go to Kirala for dinner, I like to order a main dish to share and then treat myself to a variety of small samplings from the robata grill or sushi bar. For those sushi-lovers who are watching their budget, the menu at Kirala offers at least 5 different sushi dinners as main entrees. Whether you want to taste through their healthy menu or eat in a more traditional way, you can’t go wrong eating at Kirala. When you taste their sushi and sashimi, you feel as if the fishermen have just brought it in from the ocean minutes before. For those who don’t like seafood, there is a large variety of meat, vegetable, rice, and noodle dishes to choose from. There is something for everyone here. And you can spend $20 or $100 depending on how much or what you want to order.\u003c/p>\n\u003cp>When my friends want to get together to eat out, I always suggest Kirala as my first choice. I feel like I’m doing my body a favor when I eat at Kirala. That’s why I’d go back again, and again, and again.\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 Kirala:\u003c/strong> Sunday March 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy fellow restaurant-goer and I were surprised to see the long line of people outside of Kirala Restaurant at 8:00 when we arrived for dinner, especially since it was a Sunday night and they don’t take reservations. After driving all the way to Berkeley from the south bay, I was a little disappointed to wait even a few minutes longer. Luckily, it seemed Kirala was designed to run as fast as possible, and despite the fact we were 14th on the list, we were seated within half an hour. Once seated, however, we felt no pressure to hurry up, eat, and leave. Quite the contrary. The waitstaff treated us well, and the sushi chefs were more than willing to stop and chat with us about the food.\u003c/p>\n\u003cp>Kirala is a bit hectic; you’ll typically find the restaurant area, the sushi bar, and the drink bar full to capacity, so expect a bit of confusion while you wait for a table. You might also help things along by opting to sit at the sushi bar where you can order and watch the sushi chefs prepare a stand-out meal.\u003c/p>\n\u003cp>We both agreed “above-average, but not deliriously spectacular” was how we would describe Kirala. The service was quick, pleasant, and professional for such a hectic place, and the sake/beer menu was just a bit more elegant than what you would find at an equivalent price. There were a few items on the menu (e.g. quail eggs) that one wouldn’t find at your average sushi bar, and the quality of the seafood is superb. However, after a 45-minute drive from the south bay, I might have asked for something a bit more spectacular. If I lived in Berkeley, on the other hand, I would probably eat at Kirala every week.\u003c/p>\n\u003cp>Keep in mind that, because we were seated at the counter, we didn’t get a crack at the kitchen menu which, from the looks of things, offers just about everything under the sun, provided you’re willing to wait for a table. We were able to take a peak at the plates crowd-surfing through the sea of guests, and they all looked appetizing (sizzling beef and chicken teriyaki fill the restaurant with mouth-watering aromas).\u003c/p>\n\u003cp>When you head out to Kirala for lunch or dinner, remember there is parking for customers across Shattuck Avenue, but don’t stray too far looking for appetizers if you get served with a 45+ minute wait. There isn’t much in the way of time-killing in the neighborhood. If you do happen by, and the line isn’t too long, consider stopping by Kirala for a decent sushi meal. Many people we met were repeat customers, a good sign for any restaurant.\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 Kirala:\u003c/strong> Friday February 22, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI had lunch at Kirala with a co-worker. It’s about a 10-minute drive from San Francisco where we live and work. The location is in a random area and the building was nondescript. Street parking was plentiful. Once inside, the place was pretty packed, but we were seated immediately at a table. They seemed to pack lots of tables in a small space; I was back to back with a 10 year old. The lunch menu seemed quite typical of most Bay Area Japanese restaurants, so we did what most first timers do: looked around to see what everyone was eating. Since that didn’t work, we decided on sushi rolls.\u003c/p>\n\u003cp>It took some time for someone to come over, actually, I believe we had to flag someone down. Our waitress seemed a little out of it, with a glazed look. We couldn’t decide between the gyoza and seafood gyoza. She recommended the seafood as the “regular gyoza was store bought and the seafood gyoza was handmade”. Actually, that’s the only time we heard her speak. The appetizers came out pretty quick. The seafood gyozas were very tasty, and the seaweed salad (with soybean paste) was a nice surprise. The main dishes also came out pretty quickly. The rainbow roll seemed fresh with four different types of fish. Unfortunately, the waitress was not around to identify the fish (I’m pretty sure two were salmon and tuna). The spicy tuna was really spicy — so much so that my throat was irritated. The Rock ‘n’ Roll was good and fresh and the negihama (yellow tail) was tasty. Again, I had to flag someone down to ask for water and tea.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, I thought it was just ok. I’m not sure that I would make the trip again unless I was already in Berkeley. The service was lackluster and the waitstaff seemed out of it. The prices were reasonable and again, the sushi rolls were good. I have no problem driving outside of San Francisco to enjoy a good dish (I drive to Napa for cornbread!); I’m not sure this is worth the drive.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2100 Ward Street (at Shattuck)\r\nBerkeley, CA 94705\r\n\u003cstrong>Phone:\u003c/strong> 510-549-3486\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.kiralaberkeley.com\">www.kiralaberkeley.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Japanese\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Kirala: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=975\">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/kirala25.jpg\" alt=\"Sushi Lunch Special\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/kirala28.jpg\" alt=\"Rainbow Roll\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/kirala27.jpg\" alt=\"Seafood Gyoza\" hspace=\"3\">\u003cbr>\nSushi Lunch Special, Rainbow Roll, Seafood Gyoza\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 Kirala:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’ve been dining at Kirala since the 70s when it was located inside the Berkeley Bowl. It is still at this approximate location with a huge parking lot across the street, which they share with Any Mountain. The same hostess (co-owner) is still there to greet you at the entrance, where you put your name down on a waiting list. For lunch, there is usually no wait; however, I’ve seen a line around the corner for dinner some nights there.\u003c/p>\n\u003cp>I would say I eat lunch at this trendy Japanese restaurant at least 3 times a week. I could easily eat there every day and not get bored. Why? Because their food is FRESH FRESH FRESH, especially their fish. Nothing else like it! For lunch they usually offer a Sushi Special (that’s what I end up ordering very often) and a Lunch Special (for those with a larger appetite). The chef puts together different tempting combinations on different days. You can see it presented on a tray before you decide to order it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At dinnertime, there’s a change in atmosphere. It’s more of a “scene” in the evening. The place is usually bustling with energy (and noise!) The waitresses are running around like electric mosquitoes to get your food to you at a fast pace once you order. Kirala has a moderate selection of wine and beer but a generous and wonderful selection of premium, imported sakes. Not only do they have fantastic sushi and sashimi, what they do with their robata grill is to die for. They cook many of their main entrees on the robata grill as well: juicy rib-eye steak, tender sea bass or chicken, salmon grilled to perfection.\u003c/p>\n\u003cp>When I go to Kirala for dinner, I like to order a main dish to share and then treat myself to a variety of small samplings from the robata grill or sushi bar. For those sushi-lovers who are watching their budget, the menu at Kirala offers at least 5 different sushi dinners as main entrees. Whether you want to taste through their healthy menu or eat in a more traditional way, you can’t go wrong eating at Kirala. When you taste their sushi and sashimi, you feel as if the fishermen have just brought it in from the ocean minutes before. For those who don’t like seafood, there is a large variety of meat, vegetable, rice, and noodle dishes to choose from. There is something for everyone here. And you can spend $20 or $100 depending on how much or what you want to order.\u003c/p>\n\u003cp>When my friends want to get together to eat out, I always suggest Kirala as my first choice. I feel like I’m doing my body a favor when I eat at Kirala. That’s why I’d go back again, and again, and again.\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 Kirala:\u003c/strong> Sunday March 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nMy fellow restaurant-goer and I were surprised to see the long line of people outside of Kirala Restaurant at 8:00 when we arrived for dinner, especially since it was a Sunday night and they don’t take reservations. After driving all the way to Berkeley from the south bay, I was a little disappointed to wait even a few minutes longer. Luckily, it seemed Kirala was designed to run as fast as possible, and despite the fact we were 14th on the list, we were seated within half an hour. Once seated, however, we felt no pressure to hurry up, eat, and leave. Quite the contrary. The waitstaff treated us well, and the sushi chefs were more than willing to stop and chat with us about the food.\u003c/p>\n\u003cp>Kirala is a bit hectic; you’ll typically find the restaurant area, the sushi bar, and the drink bar full to capacity, so expect a bit of confusion while you wait for a table. You might also help things along by opting to sit at the sushi bar where you can order and watch the sushi chefs prepare a stand-out meal.\u003c/p>\n\u003cp>We both agreed “above-average, but not deliriously spectacular” was how we would describe Kirala. The service was quick, pleasant, and professional for such a hectic place, and the sake/beer menu was just a bit more elegant than what you would find at an equivalent price. There were a few items on the menu (e.g. quail eggs) that one wouldn’t find at your average sushi bar, and the quality of the seafood is superb. However, after a 45-minute drive from the south bay, I might have asked for something a bit more spectacular. If I lived in Berkeley, on the other hand, I would probably eat at Kirala every week.\u003c/p>\n\u003cp>Keep in mind that, because we were seated at the counter, we didn’t get a crack at the kitchen menu which, from the looks of things, offers just about everything under the sun, provided you’re willing to wait for a table. We were able to take a peak at the plates crowd-surfing through the sea of guests, and they all looked appetizing (sizzling beef and chicken teriyaki fill the restaurant with mouth-watering aromas).\u003c/p>\n\u003cp>When you head out to Kirala for lunch or dinner, remember there is parking for customers across Shattuck Avenue, but don’t stray too far looking for appetizers if you get served with a 45+ minute wait. There isn’t much in the way of time-killing in the neighborhood. If you do happen by, and the line isn’t too long, consider stopping by Kirala for a decent sushi meal. Many people we met were repeat customers, a good sign for any restaurant.\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 Kirala:\u003c/strong> Friday February 22, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI had lunch at Kirala with a co-worker. It’s about a 10-minute drive from San Francisco where we live and work. The location is in a random area and the building was nondescript. Street parking was plentiful. Once inside, the place was pretty packed, but we were seated immediately at a table. They seemed to pack lots of tables in a small space; I was back to back with a 10 year old. The lunch menu seemed quite typical of most Bay Area Japanese restaurants, so we did what most first timers do: looked around to see what everyone was eating. Since that didn’t work, we decided on sushi rolls.\u003c/p>\n\u003cp>It took some time for someone to come over, actually, I believe we had to flag someone down. Our waitress seemed a little out of it, with a glazed look. We couldn’t decide between the gyoza and seafood gyoza. She recommended the seafood as the “regular gyoza was store bought and the seafood gyoza was handmade”. Actually, that’s the only time we heard her speak. The appetizers came out pretty quick. The seafood gyozas were very tasty, and the seaweed salad (with soybean paste) was a nice surprise. The main dishes also came out pretty quickly. The rainbow roll seemed fresh with four different types of fish. Unfortunately, the waitress was not around to identify the fish (I’m pretty sure two were salmon and tuna). The spicy tuna was really spicy — so much so that my throat was irritated. The Rock ‘n’ Roll was good and fresh and the negihama (yellow tail) was tasty. Again, I had to flag someone down to ask for water and tea.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, I thought it was just ok. I’m not sure that I would make the trip again unless I was already in Berkeley. The service was lackluster and the waitstaff seemed out of it. The prices were reasonable and again, the sushi rolls were good. I have no problem driving outside of San Francisco to enjoy a good dish (I drive to Napa for cornbread!); I’m not sure this is worth the drive.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s third season episode 8 (#308) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Le Charm French Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=936\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=929\">reviews\u003c/a> | [now Mathilde]\u003c/p>\n\u003cp>2) \u003cstrong>Vung Tau Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=937\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=934\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=938\">recipe\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>NOPA\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=935\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=933\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=939\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE!\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/6WPfcJsVqyk&hl=en&fs=1\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/cp308iPod_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=251\">2006 Fairview Pinotage, Paarl, South Africa\u003c/a>\u003c/strong>\u003cbr>\nDon’t recognize this kind of wine? Pinotage is the homebred red of South Africa. A cross between two red grapes, Pinot Noir and Cinsault, it is both spicy and earthy. I recently visited Fairview in South Africa and I must say, it’s a breathtaking spot situated near Paarl (means pearl) Mountain. The medium-bodied, red berry-scented red wine expresses the beauty of its surroundings.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Nopa\u003c/strong>\u003cbr>\nLet me just say it, I love this place. It’s hip without being pretentious, it’s classy without being uptight, but mostly, it just serves up good food and great wine. What more do you want?\u003c/p>\n\u003cp>The salad of duck confit, chicories, poached egg, and walnuts is a dish I dream about. Paired with a glass of Selbach-Oster Riesling Spätlese from Germany’s Mosel region makes my mouth water. With much of the wine pricing hovering under or around $50, the list is a playground for those who love exploring. You won’t find any boring standards here. In fact, you may not recognize many of the producers and wines, but that should only make you want to discuss your options with the sommelier and get ready for a vinous adventure.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Several stars I recommend trying includes the \u003cstrong>Emilio Moro “Tinto Fino” from Ribera del Duero in Spain ($59)\u003c/strong>. This Tempranillo-based red is flexible enough to pair with chicken, fish, meat, and anything in between. For white drinkers, the \u003cstrong>Marc Colin “Le Charmois” ($51)\u003c/strong> from Burgundy’s bargain area of Saint-Aubin is a smooth yet crisp Chardonnay to charm.\u003c/p>\n\n",
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"excerpt": "Check, Please! Bay Area's third season episode 8 (#308) profiles and reviews these three Bay Area restaurants:\r\n1) \u003cstrong>Le Charm French Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=936\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=929\">reviews\u003c/a> | [now Mathilde]\r\n2) \u003cstrong>Vung Tau Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=937\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=934\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=938\">recipe\u003c/a> |\r\n 3) \u003cstrong>NOPA\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=935\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=933\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=939\">recipe\u003c/a> |",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s third season episode 8 (#308) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Le Charm French Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=936\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=929\">reviews\u003c/a> | [now Mathilde]\u003c/p>\n\u003cp>2) \u003cstrong>Vung Tau Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=937\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=934\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=938\">recipe\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>NOPA\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=935\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=933\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=939\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE!\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/6WPfcJsVqyk&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>\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/cp308iPod_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=251\">2006 Fairview Pinotage, Paarl, South Africa\u003c/a>\u003c/strong>\u003cbr>\nDon’t recognize this kind of wine? Pinotage is the homebred red of South Africa. A cross between two red grapes, Pinot Noir and Cinsault, it is both spicy and earthy. I recently visited Fairview in South Africa and I must say, it’s a breathtaking spot situated near Paarl (means pearl) Mountain. The medium-bodied, red berry-scented red wine expresses the beauty of its surroundings.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Nopa\u003c/strong>\u003cbr>\nLet me just say it, I love this place. It’s hip without being pretentious, it’s classy without being uptight, but mostly, it just serves up good food and great wine. What more do you want?\u003c/p>\n\u003cp>The salad of duck confit, chicories, poached egg, and walnuts is a dish I dream about. Paired with a glass of Selbach-Oster Riesling Spätlese from Germany’s Mosel region makes my mouth water. With much of the wine pricing hovering under or around $50, the list is a playground for those who love exploring. You won’t find any boring standards here. In fact, you may not recognize many of the producers and wines, but that should only make you want to discuss your options with the sommelier and get ready for a vinous adventure.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Several stars I recommend trying includes the \u003cstrong>Emilio Moro “Tinto Fino” from Ribera del Duero in Spain ($59)\u003c/strong>. This Tempranillo-based red is flexible enough to pair with chicken, fish, meat, and anything in between. For white drinkers, the \u003cstrong>Marc Colin “Le Charmois” ($51)\u003c/strong> from Burgundy’s bargain area of Saint-Aubin is a smooth yet crisp Chardonnay to charm.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Le Charm French Bistro:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=929\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">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/cp308iPod_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/lecharm1.jpg\" alt=\"Le Charm French Bistro\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lecharm2.jpg\" alt=\"Le Charm French Bistro\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lecharm11.jpg\" alt=\"Le Charm French Bistro\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lecharm17.jpg\" alt=\"Le Charm French Bistro\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lecharm13.jpg\" alt=\"Le Charm French Bistro\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lecharm12.jpg\" alt=\"Le Charm French Bistro\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&view=map&q=le+charm+french+bistro+san+francisco+ca&mrt=kmlkmz&ie=UTF8&cid=37779978,-122402999,17769861961157285189&s=AARTsJosA2cWROeCsSEpkx_45rkOb4u5cw&ll=37.791541,-122.398767&spn=0.02374,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&view=map&q=le+charm+french+bistro+san+francisco+ca&mrt=kmlkmz&ie=UTF8&cid=37779978,-122402999,17769861961157285189&ll=37.791541,-122.398767&spn=0.02374,0.036478&z=14&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n315 5th Street (at Folsom)\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-546-6128\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:eat@lecharm.com\">eat@lecharm.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lecharm.com\">www.lecharm.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Alain Delangle\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Alain Delangle\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French Bistro\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Bouillabaisse, coq au vin, soufflé\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-10:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Offered for 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> Under $15\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 for weekends\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 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> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live jazz on Thursdays\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Le Charm French Bistro:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=929\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">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/cp308iPod_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/lecharm1.jpg\" alt=\"Le Charm French Bistro\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lecharm2.jpg\" alt=\"Le Charm French Bistro\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lecharm11.jpg\" alt=\"Le Charm French Bistro\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lecharm17.jpg\" alt=\"Le Charm French Bistro\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lecharm13.jpg\" alt=\"Le Charm French Bistro\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lecharm12.jpg\" alt=\"Le Charm French Bistro\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&view=map&q=le+charm+french+bistro+san+francisco+ca&mrt=kmlkmz&ie=UTF8&cid=37779978,-122402999,17769861961157285189&s=AARTsJosA2cWROeCsSEpkx_45rkOb4u5cw&ll=37.791541,-122.398767&spn=0.02374,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&view=map&q=le+charm+french+bistro+san+francisco+ca&mrt=kmlkmz&ie=UTF8&cid=37779978,-122402999,17769861961157285189&ll=37.791541,-122.398767&spn=0.02374,0.036478&z=14&iwloc=A&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>\n315 5th Street (at Folsom)\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-546-6128\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:eat@lecharm.com\">eat@lecharm.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lecharm.com\">www.lecharm.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Alain Delangle\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Alain Delangle\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French Bistro\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Bouillabaisse, coq au vin, soufflé\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-2:00 (lunch), 5:30pm-10:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Offered for 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> Under $15\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 for weekends\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 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> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live jazz on Thursdays\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Le Charm French Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=936\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">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/cp308iPod_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/lecharm18.jpg\" alt=\"Steak and Pommes Frites\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lecharm20.jpg\" alt=\"Confit Lamb Shoulder with Flageolets and Crisp Red Onions\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lecharm25.jpg\" alt=\"Tarte Tatin\" hspace=\"3\">\u003cbr>\nSteak and Pommes Frites, Confit Lamb Shoulder with Flageolets and Crisp Red Onions, Tarte Tatin\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/susan-jesse.jpg\" alt=\"Susan Jesse\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mortgage Broker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Charm French Bistro\u003cbr>\n\u003cstrong>Reviewed Le Charm French Bistro:\u003c/strong> Tuesday February 8, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>COMMENTS:\u003c/strong> Lively inside with a Good Energy\u003c/p>\n\u003cul>\n\u003cli>A great LOCAL place in San Francisco\u003c/li>\n\u003cli>I like places where locals hang out (not at all touristy)\u003c/li>\n\u003cli>Parking was easy, lots of neighborhood parking\u003c/li>\n\u003cli>Very close to my office 1 block away, convenient and fast, one of the fastest lunches in SF\u003c/li>\n\u003cli>All the different lunches are all great tasting.\u003c/li>\n\u003cli>All 3 girls with me had a great lunch, were happy and enjoying the great food and easy atmosphere and very fast service, the waiters know we are hungry/on a lunch hour.\u003c/li>\n\u003cli>You can tell it is definitely a place people frequent a lot and everyone knows everyone. I felt very welcome.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>My lunch entrée:\u003c/strong> Steak and Pommes Frites\n\u003cli>BEST FRIES in San Francisco: small and crispy and fresh\u003c/li>\n\u003cli>Price $10.50: great value, hearty meal, like a dinner for a great price\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Diana’s entrée:\u003c/strong> Caesar Salad with Prawns\n\u003cli>$9.00: great price and delicious lunch\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Dessert:\u003c/strong> I had to have the Floating Island dessert\n\u003cli>It’s my favorite; whipped egg whites with a sauce around them that tastes like caramel and whipped cream and slivered almonds on top — like a sundae but diet.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Dessert:\u003c/strong> We split a great dessert, pecan tart with salty homemade ice cream\n\u003cli>Tastes unbelievable tastes and is absolutely delicious.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Beverage:\u003c/strong> Cappuccino\n\u003cli>This is why I first started to love this restaurant, I think they make the best cappuccino in the city. \u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Beverage:\u003c/strong> Diet Coke with lime and water\u003c/ul>\n\u003cp>\u003cstrong>Décor:\u003c/strong> Art on walls, black and white photos, nice. Also, orange walls and the LARGEST chandelier in the world — it must be 10 ft wide.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Atmosphere:\u003c/strong> It feels European, which I love. Very nice, and very OPEN, LOVE the HUGE chandelier, and the architecture outside is very nice and feels European. Very high ceilings, which are nice\u003c/p>\n\u003cp>\u003cstrong>Lighting:\u003c/strong> Nice and bright with huge windows. During the day, the afternoon sun exposure, and the atrium, and the high ceilings make it feel bigger.\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Very easy, street parking right out in front every time, meters, just bring your quarters or cards for parking in the city.\u003c/p>\n\u003cp>\u003cstrong>Portion Size:\u003c/strong> Huge, perfect for big appetites, we were starving.\u003c/p>\n\u003cp>\u003cstrong>Quality of Food:\u003c/strong> Excellent\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> GREAT, very attentive, FAST, and courteous, and they know us from frequency. They treat us like friends and tell us their specials and always have good comments and they are very polite. The manager is always very friendly and makes sure we have what we need. She keeps an eye on every thing in the room.\u003c/p>\n\u003cp>\u003cstrong>Food Arrival Speed:\u003c/strong> Just right, very fast.\u003c/p>\n\u003cp>\u003cstrong>Bang for Buck:\u003c/strong> Best deal in town for food, taste, and quality. Lowest priced in SOMA area.\u003c/p>\n\u003cp>\u003cstrong>Wine Service:\u003c/strong> Great selection available, most people order wine with lunch and dinner, they have a great selection and the bar is attractive.\u003c/p>\n\u003cp>\u003cstrong>Noise Level:\u003c/strong> Very good. It gets crowded, but somehow the high ceilings work well with the noise.\u003c/p>\n\u003cp>\u003cstrong>Wait for Table:\u003c/strong> No wait at all, they are well organized, it gets crowded sometimes, but they never make you wait. They will even open the atrium seating if it gets too busy; they are very accommodating.\u003c/p>\n\u003cp>\u003cstrong>Experience:\u003c/strong> Great atmosphere, crowded with locals every day, every table was taken, but the outside dining was closed for bad weather. Always start with their French bread and butter, great sweet French bread, irresistible for us on diets.\u003c/p>\n\u003cp>ONE OF MY FAVORITE things, and this sounds weird, but they have white paper over the white tablecloths, and I LOVE TO WRITE on it. I make notes while we chat at lunch about things to do and goals, and I tend to write down everything; a website someone mentions, etc. I always have small tablets in my purse but it’s more fun to use the paper in front of you.\u003c/p>\n\u003cp>Everyone in the restaurant appears to be having wine, but we don’t because we have to do numbers when we get back to work. The average lunch with drinks is under $15.00, and for San Francisco, this is a rarity.\u003c/p>\n\u003cp>One of my favorites is the coq au vin, which is served with linguini. This is delicious and tastes like your mom’s home cooking in France. There are unusual flavors of mushrooms and bacon and you can taste the flavor of wine. It is very hearty and filling, and sometimes Jessica and I split it, which only costs $10.50, and divided by 2, it is $5.25 each.\u003c/p>\n\u003cp>You see and hear a lot of people speaking French. I know there are locals who come there once a week, because every time we are there, we see the same patrons, which means we are all coming back on a consistent basis.\u003c/p>\n\u003cp>Overall, we loved the dining experience. The food was great, service was friendly and we all enjoyed the dessert too. Like their brochure says: you will think you are in the South of France, not South of Market. This was a business lunch and it was so affordable we couldn’t believe it.\u003c/p>\n\u003cp>It is a chef-owned restaurant with many choices of delicious full meals for a price that you can’t even make at home for that cost. We go here often, it is consistently great for the food, price, and service! My favorite is eating out in their atrium where you are sheltered by the walls of surrounding buildings. It is open and airy. The restaurant is romantic at night with the tablecloths.\u003c/p>\n\u003cp>If I have a tennis match at 6pm at San Francisco Tennis Club, then I like to have this hearty lunch at noon so that I am not hungry at 7pm. I can even skip dinner sometimes after this lunch, which worked well on my diet last year.\u003c/p>\n\u003cp>If you love Europe like I do, you will love this restaurant. I am going back this week for the French onion soup!\u003c/p>\n\u003cp>I went to Le Charm again with a date. The food was delicious, and we had a really good bottle of wine from France for only $27 that tasted like it cost $100. We both really enjoyed every sip, and his lamb shank was delicious. My date’s reaction was great on his first bite and he said the meat fell right off the bone. I tasted the shank and it had the most superb flavors I’ve tasted in a long time. Something you would experience in Paris in a local restaurant.\u003c/p>\n\u003cp>I had the rib-eye steak with potatoes au gratin with tons of vegetables and salad; it was very flavorful and delicious. The restaurant had great dim lighting, which made it fell like a real date. He had the 3-course dinner for $30 and loved it. He started with the smoked salmon and capers, which he loved and finished with orange crème brûlée, which was made to perfection; best I’ve ever had.\u003c/p>\n\u003cp>The manager was French with an accent and was very warm and friendly. He answered the phone within 3 seconds when I called ahead for a reservation and was so great on the phone. He said, “Don’t worry — come right over.” They weren’t too busy at that hour — 6:00pm — and he was so nice. When I arrived he recognized me and let us sit anywhere we wanted, and we loved that. This was my date’s first time there, and he is an Architect so he appreciated the very high ceilings. The gigantic chandelier showered very soft light over the restaurant and made it a very nice atmosphere.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/toan-tieu.jpg\" alt=\"Toan Tieu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Toan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> I.T. Referee\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Vung Tau Restaurant\u003cbr>\n\u003cstrong>Reviewed Le Charm French Bistro:\u003c/strong> Saturday February 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhat a quaint restaurant nestled on the busiest of intersections! It was a comfort to come in from the rain that night. The interior of the restaurant was warm with soft lighting against the wood background.\u003c/p>\n\u003cp>The hostess was quick to welcome us and sat us next to the door. Luckily, there was a tall partition between the tables and the door that prevented the cold air from hitting us. The crowd was very diverse. It was a mixture of young and mature, casual and dressy. Not at all like the stuffy French restaurants one hears about. It was crowded, but there was enough room between the tables for the staff to walk by, so we didn’t feel like we were sitting on top of the other customers. The chairs were a bit uncomfortable, though.\u003c/p>\n\u003cp>The waiter was cheery and welcoming. Very patient when explaining the food and he was all smiles, unlike the typical waiter in Paris. I ordered the Périgourdin salad, which shall be immortalized as the “meat-lovers salad” It had duck confit, foie gras, and duck breast on top of some greens with a light dressing. It was a salad that ate like a meal. I was ready for dessert! My friend ordered the crab cakes, which were large, very fresh and made with lots of crab. Unlike steak houses and American bistros, we received two crab cakes instead of one. That would have been enough as a meal too.\u003c/p>\n\u003cp>Then came the entrees. I ordered the boar shoulder with spaetzle. The first bite was the best. Something about the boar, the rich sauce, and the blandness of the spaetzle made a perfect combination. Then, the oil from the dish hit me and, at once, I realized why French food is served in small portions. The cod that my friend ordered was a bit overdone and dry. I wouldn’t recommend it, but do order the side of bitter greens; it complemented the richness of the entrees very well. My friend liked the warm chocolate pudding cake, but I didn’t find any pudding or moistness in the cake. Glad it had crème anglaise.\u003c/p>\n\u003cp>The disappointing part of our experience was the service. Our “main” waiter was awesome…when he was around. The restaurant was either short-staffed or adopted a laissez-faire attitude towards customer service. We ran out of water. We ran out of wine. If you were the favorite child in your family and wanted to experience the neglect of being the middle child, dine here. I would’ve ordered more wine, but I couldn’t get anyone’s attention. Eventually, more water was rationed during dessert along with the check. There was no invitation to an after-dinner drink or coffee. During dessert, a different person came to take the check before we inserted any money or a credit card. I wondered if he worked there, because he was dressed like a customer rather than an employee.\u003c/p>\n\u003cp>I would go back for the food. But next time, I will sit at the bar and order \u003cem>only\u003c/em> my meat-lovers salad.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/gary-clayton.jpg\" alt=\"Gary Clayton\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Speech Technology Pioneer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> NOPA\u003cbr>\n\u003cstrong>Reviewed Le Charm French Bistro:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’d been to Le Charm once before, for lunch. At that time the food, ordered from a lunch menu, was fine. I hadn’t been back for some time until I recently dropped in for dinner. Again I was flying solo and had a small table in the back, outdoor section of the restaurant. In the evening, the front area with the warm incandescent sconces and the orange walls casts a romantic ambiance. Along one wall is a three-seat bar serving wines. In the back is a patio, enclosed with walls of clear plastic, lots of twinkle lights, and plenty of heat lamps. It was as comfortable as if I was eating indoors. The patio tables were just that: patio tables. Nothing fancy, but totally serviceable and definitely unpretentious. I was seated immediately and the service was brisk and friendly. The ambiance was fairly intimate and the noise level low. Very French.\u003c/p>\n\u003cp>As it is a French restaurant I knew I couldn’t go wrong ordering the onion soup. It was, as you might imagine, cooked perfectly with the cheese nicely browned and the broth savory, but not too salty. While I was enjoying the soup, a half bottle of a 2003 E. Guigal Gigondas arrived. This wine is an old friend and it’s hard to go wrong with it. The markup seemed reasonable, at least for what I ordered. While I was savoring the wine, my entrée arrived. I had the confit lamb shoulder with flageolets and crisp red onions. French comfort food. The portion was generous.\u003c/p>\n\u003cp>The lamb was tender and easily pulled apart with my fork. The beans were chewy and not overcooked or mushy. Given that I’d ordered from the prix fixe menu, this dish was the center of attention for the evening’s menu.\u003c/p>\n\u003cp>After finishing the wine, I relaxed as my dessert was served. I’d ordered the Vacherin, which was a sweet puck of hard meringue, passion fruit mousse, and fresh strawberries. I’d never had this dessert before, but I would order it again in a heartbeat.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Street parking was easy. Throughout the evening, the service was quick and pleasant. The food was expertly prepared, the portions were well sized, the prices (especially for the $30 prix fixe menu) were a great value, and I walked away happy. Highly recommended.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n315 5th Street (at Folsom)\r\nSan Francisco, CA 94107\r\n\u003cstrong>Phone:\u003c/strong> 415-546-6128\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lecharm.com\">www.lecharm.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"description": "Location:\r\n315 5th Street (at Folsom)\r\nSan Francisco, CA 94107\r\nPhone: 415-546-6128\r\nWebsite: www.lecharm.com\r\nReviewed: Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Le Charm French Bistro: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=936\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">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/cp308iPod_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/lecharm18.jpg\" alt=\"Steak and Pommes Frites\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lecharm20.jpg\" alt=\"Confit Lamb Shoulder with Flageolets and Crisp Red Onions\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lecharm25.jpg\" alt=\"Tarte Tatin\" hspace=\"3\">\u003cbr>\nSteak and Pommes Frites, Confit Lamb Shoulder with Flageolets and Crisp Red Onions, Tarte Tatin\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/susan-jesse.jpg\" alt=\"Susan Jesse\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mortgage Broker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Charm French Bistro\u003cbr>\n\u003cstrong>Reviewed Le Charm French Bistro:\u003c/strong> Tuesday February 8, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>COMMENTS:\u003c/strong> Lively inside with a Good Energy\u003c/p>\n\u003cul>\n\u003cli>A great LOCAL place in San Francisco\u003c/li>\n\u003cli>I like places where locals hang out (not at all touristy)\u003c/li>\n\u003cli>Parking was easy, lots of neighborhood parking\u003c/li>\n\u003cli>Very close to my office 1 block away, convenient and fast, one of the fastest lunches in SF\u003c/li>\n\u003cli>All the different lunches are all great tasting.\u003c/li>\n\u003cli>All 3 girls with me had a great lunch, were happy and enjoying the great food and easy atmosphere and very fast service, the waiters know we are hungry/on a lunch hour.\u003c/li>\n\u003cli>You can tell it is definitely a place people frequent a lot and everyone knows everyone. I felt very welcome.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>My lunch entrée:\u003c/strong> Steak and Pommes Frites\n\u003cli>BEST FRIES in San Francisco: small and crispy and fresh\u003c/li>\n\u003cli>Price $10.50: great value, hearty meal, like a dinner for a great price\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Diana’s entrée:\u003c/strong> Caesar Salad with Prawns\n\u003cli>$9.00: great price and delicious lunch\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Dessert:\u003c/strong> I had to have the Floating Island dessert\n\u003cli>It’s my favorite; whipped egg whites with a sauce around them that tastes like caramel and whipped cream and slivered almonds on top — like a sundae but diet.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Dessert:\u003c/strong> We split a great dessert, pecan tart with salty homemade ice cream\n\u003cli>Tastes unbelievable tastes and is absolutely delicious.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Beverage:\u003c/strong> Cappuccino\n\u003cli>This is why I first started to love this restaurant, I think they make the best cappuccino in the city. \u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Beverage:\u003c/strong> Diet Coke with lime and water\u003c/ul>\n\u003cp>\u003cstrong>Décor:\u003c/strong> Art on walls, black and white photos, nice. Also, orange walls and the LARGEST chandelier in the world — it must be 10 ft wide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Atmosphere:\u003c/strong> It feels European, which I love. Very nice, and very OPEN, LOVE the HUGE chandelier, and the architecture outside is very nice and feels European. Very high ceilings, which are nice\u003c/p>\n\u003cp>\u003cstrong>Lighting:\u003c/strong> Nice and bright with huge windows. During the day, the afternoon sun exposure, and the atrium, and the high ceilings make it feel bigger.\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Very easy, street parking right out in front every time, meters, just bring your quarters or cards for parking in the city.\u003c/p>\n\u003cp>\u003cstrong>Portion Size:\u003c/strong> Huge, perfect for big appetites, we were starving.\u003c/p>\n\u003cp>\u003cstrong>Quality of Food:\u003c/strong> Excellent\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> GREAT, very attentive, FAST, and courteous, and they know us from frequency. They treat us like friends and tell us their specials and always have good comments and they are very polite. The manager is always very friendly and makes sure we have what we need. She keeps an eye on every thing in the room.\u003c/p>\n\u003cp>\u003cstrong>Food Arrival Speed:\u003c/strong> Just right, very fast.\u003c/p>\n\u003cp>\u003cstrong>Bang for Buck:\u003c/strong> Best deal in town for food, taste, and quality. Lowest priced in SOMA area.\u003c/p>\n\u003cp>\u003cstrong>Wine Service:\u003c/strong> Great selection available, most people order wine with lunch and dinner, they have a great selection and the bar is attractive.\u003c/p>\n\u003cp>\u003cstrong>Noise Level:\u003c/strong> Very good. It gets crowded, but somehow the high ceilings work well with the noise.\u003c/p>\n\u003cp>\u003cstrong>Wait for Table:\u003c/strong> No wait at all, they are well organized, it gets crowded sometimes, but they never make you wait. They will even open the atrium seating if it gets too busy; they are very accommodating.\u003c/p>\n\u003cp>\u003cstrong>Experience:\u003c/strong> Great atmosphere, crowded with locals every day, every table was taken, but the outside dining was closed for bad weather. Always start with their French bread and butter, great sweet French bread, irresistible for us on diets.\u003c/p>\n\u003cp>ONE OF MY FAVORITE things, and this sounds weird, but they have white paper over the white tablecloths, and I LOVE TO WRITE on it. I make notes while we chat at lunch about things to do and goals, and I tend to write down everything; a website someone mentions, etc. I always have small tablets in my purse but it’s more fun to use the paper in front of you.\u003c/p>\n\u003cp>Everyone in the restaurant appears to be having wine, but we don’t because we have to do numbers when we get back to work. The average lunch with drinks is under $15.00, and for San Francisco, this is a rarity.\u003c/p>\n\u003cp>One of my favorites is the coq au vin, which is served with linguini. This is delicious and tastes like your mom’s home cooking in France. There are unusual flavors of mushrooms and bacon and you can taste the flavor of wine. It is very hearty and filling, and sometimes Jessica and I split it, which only costs $10.50, and divided by 2, it is $5.25 each.\u003c/p>\n\u003cp>You see and hear a lot of people speaking French. I know there are locals who come there once a week, because every time we are there, we see the same patrons, which means we are all coming back on a consistent basis.\u003c/p>\n\u003cp>Overall, we loved the dining experience. The food was great, service was friendly and we all enjoyed the dessert too. Like their brochure says: you will think you are in the South of France, not South of Market. This was a business lunch and it was so affordable we couldn’t believe it.\u003c/p>\n\u003cp>It is a chef-owned restaurant with many choices of delicious full meals for a price that you can’t even make at home for that cost. We go here often, it is consistently great for the food, price, and service! My favorite is eating out in their atrium where you are sheltered by the walls of surrounding buildings. It is open and airy. The restaurant is romantic at night with the tablecloths.\u003c/p>\n\u003cp>If I have a tennis match at 6pm at San Francisco Tennis Club, then I like to have this hearty lunch at noon so that I am not hungry at 7pm. I can even skip dinner sometimes after this lunch, which worked well on my diet last year.\u003c/p>\n\u003cp>If you love Europe like I do, you will love this restaurant. I am going back this week for the French onion soup!\u003c/p>\n\u003cp>I went to Le Charm again with a date. The food was delicious, and we had a really good bottle of wine from France for only $27 that tasted like it cost $100. We both really enjoyed every sip, and his lamb shank was delicious. My date’s reaction was great on his first bite and he said the meat fell right off the bone. I tasted the shank and it had the most superb flavors I’ve tasted in a long time. Something you would experience in Paris in a local restaurant.\u003c/p>\n\u003cp>I had the rib-eye steak with potatoes au gratin with tons of vegetables and salad; it was very flavorful and delicious. The restaurant had great dim lighting, which made it fell like a real date. He had the 3-course dinner for $30 and loved it. He started with the smoked salmon and capers, which he loved and finished with orange crème brûlée, which was made to perfection; best I’ve ever had.\u003c/p>\n\u003cp>The manager was French with an accent and was very warm and friendly. He answered the phone within 3 seconds when I called ahead for a reservation and was so great on the phone. He said, “Don’t worry — come right over.” They weren’t too busy at that hour — 6:00pm — and he was so nice. When I arrived he recognized me and let us sit anywhere we wanted, and we loved that. This was my date’s first time there, and he is an Architect so he appreciated the very high ceilings. The gigantic chandelier showered very soft light over the restaurant and made it a very nice atmosphere.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/toan-tieu.jpg\" alt=\"Toan Tieu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Toan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> I.T. Referee\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Vung Tau Restaurant\u003cbr>\n\u003cstrong>Reviewed Le Charm French Bistro:\u003c/strong> Saturday February 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWhat a quaint restaurant nestled on the busiest of intersections! It was a comfort to come in from the rain that night. The interior of the restaurant was warm with soft lighting against the wood background.\u003c/p>\n\u003cp>The hostess was quick to welcome us and sat us next to the door. Luckily, there was a tall partition between the tables and the door that prevented the cold air from hitting us. The crowd was very diverse. It was a mixture of young and mature, casual and dressy. Not at all like the stuffy French restaurants one hears about. It was crowded, but there was enough room between the tables for the staff to walk by, so we didn’t feel like we were sitting on top of the other customers. The chairs were a bit uncomfortable, though.\u003c/p>\n\u003cp>The waiter was cheery and welcoming. Very patient when explaining the food and he was all smiles, unlike the typical waiter in Paris. I ordered the Périgourdin salad, which shall be immortalized as the “meat-lovers salad” It had duck confit, foie gras, and duck breast on top of some greens with a light dressing. It was a salad that ate like a meal. I was ready for dessert! My friend ordered the crab cakes, which were large, very fresh and made with lots of crab. Unlike steak houses and American bistros, we received two crab cakes instead of one. That would have been enough as a meal too.\u003c/p>\n\u003cp>Then came the entrees. I ordered the boar shoulder with spaetzle. The first bite was the best. Something about the boar, the rich sauce, and the blandness of the spaetzle made a perfect combination. Then, the oil from the dish hit me and, at once, I realized why French food is served in small portions. The cod that my friend ordered was a bit overdone and dry. I wouldn’t recommend it, but do order the side of bitter greens; it complemented the richness of the entrees very well. My friend liked the warm chocolate pudding cake, but I didn’t find any pudding or moistness in the cake. Glad it had crème anglaise.\u003c/p>\n\u003cp>The disappointing part of our experience was the service. Our “main” waiter was awesome…when he was around. The restaurant was either short-staffed or adopted a laissez-faire attitude towards customer service. We ran out of water. We ran out of wine. If you were the favorite child in your family and wanted to experience the neglect of being the middle child, dine here. I would’ve ordered more wine, but I couldn’t get anyone’s attention. Eventually, more water was rationed during dessert along with the check. There was no invitation to an after-dinner drink or coffee. During dessert, a different person came to take the check before we inserted any money or a credit card. I wondered if he worked there, because he was dressed like a customer rather than an employee.\u003c/p>\n\u003cp>I would go back for the food. But next time, I will sit at the bar and order \u003cem>only\u003c/em> my meat-lovers salad.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/gary-clayton.jpg\" alt=\"Gary Clayton\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Speech Technology Pioneer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> NOPA\u003cbr>\n\u003cstrong>Reviewed Le Charm French Bistro:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’d been to Le Charm once before, for lunch. At that time the food, ordered from a lunch menu, was fine. I hadn’t been back for some time until I recently dropped in for dinner. Again I was flying solo and had a small table in the back, outdoor section of the restaurant. In the evening, the front area with the warm incandescent sconces and the orange walls casts a romantic ambiance. Along one wall is a three-seat bar serving wines. In the back is a patio, enclosed with walls of clear plastic, lots of twinkle lights, and plenty of heat lamps. It was as comfortable as if I was eating indoors. The patio tables were just that: patio tables. Nothing fancy, but totally serviceable and definitely unpretentious. I was seated immediately and the service was brisk and friendly. The ambiance was fairly intimate and the noise level low. Very French.\u003c/p>\n\u003cp>As it is a French restaurant I knew I couldn’t go wrong ordering the onion soup. It was, as you might imagine, cooked perfectly with the cheese nicely browned and the broth savory, but not too salty. While I was enjoying the soup, a half bottle of a 2003 E. Guigal Gigondas arrived. This wine is an old friend and it’s hard to go wrong with it. The markup seemed reasonable, at least for what I ordered. While I was savoring the wine, my entrée arrived. I had the confit lamb shoulder with flageolets and crisp red onions. French comfort food. The portion was generous.\u003c/p>\n\u003cp>The lamb was tender and easily pulled apart with my fork. The beans were chewy and not overcooked or mushy. Given that I’d ordered from the prix fixe menu, this dish was the center of attention for the evening’s menu.\u003c/p>\n\u003cp>After finishing the wine, I relaxed as my dessert was served. I’d ordered the Vacherin, which was a sweet puck of hard meringue, passion fruit mousse, and fresh strawberries. I’d never had this dessert before, but I would order it again in a heartbeat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Street parking was easy. Throughout the evening, the service was quick and pleasant. The food was expertly prepared, the portions were well sized, the prices (especially for the $30 prix fixe menu) were a great value, and I walked away happy. Highly recommended.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Vung Tau Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=934\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=938\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">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/cp308iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau1.jpg\" alt=\"Vung Tau Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau5.jpg\" alt=\"Vung Tau Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau6.jpg\" alt=\"Vung Tau Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau14.jpg\" alt=\"Vung Tau Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau10.jpg\" alt=\"Vung Tau Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau7.jpg\" alt=\"Vung Tau Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&view=map&q=vung+tau+restaurant+san+jose&mrt=kmlkmz&ie=UTF8&cid=37341662,-121879103,10445539759431531400&ll=37.353239,-121.874857&spn=0.02388,0.036478&z=14&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n535 E. Santa Clara Street (at 12th)\u003cbr>\nSan Jose, CA 95112\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 408-288-9055\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:vungtaurestaurant.com\">vungtaurestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.vungtaurestaurant.com\">www.vungtaurestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Nhan Huynh\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Nhan Huynh\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Traditional Vietnamese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lotus root salad\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 10:00am-3:00 (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:00am-3:00 (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am-3:00 (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am-3:00 (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:00am-4:00 (lunch), 4:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-4:00 (lunch), 4:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-4:00 (lunch), 4:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average 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> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 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> 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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"excerpt": "\u003cbr />\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&view=map&q=vung+tau+restaurant+san+jose&mrt=kmlkmz&ie=UTF8&cid=37341662,-121879103,10445539759431531400&ll=37.353239,-121.874857&spn=0.02388,0.036478&z=14&iwloc=A&source=embed\">View Larger Map\u003c/a>\r\n\r\n\u003cstrong>Location:\u003c/strong>\r\n535 E. Santa Clara Street (at 12th)\r\nSan Jose CA 95112\r\n\u003cstrong>Phone:\u003c/strong> 408-288-9055\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.vungtaurestaurant.com\">www.vungtaurestaurant.com\u003c/a>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=934\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Vung Tau Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=934\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=938\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">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/cp308iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau1.jpg\" alt=\"Vung Tau Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau5.jpg\" alt=\"Vung Tau Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau6.jpg\" alt=\"Vung Tau Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau14.jpg\" alt=\"Vung Tau Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau10.jpg\" alt=\"Vung Tau Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau7.jpg\" alt=\"Vung Tau Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&view=map&q=vung+tau+restaurant+san+jose&mrt=kmlkmz&ie=UTF8&cid=37341662,-121879103,10445539759431531400&ll=37.353239,-121.874857&spn=0.02388,0.036478&z=14&iwloc=A&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>\n535 E. Santa Clara Street (at 12th)\u003cbr>\nSan Jose, CA 95112\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 408-288-9055\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:vungtaurestaurant.com\">vungtaurestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.vungtaurestaurant.com\">www.vungtaurestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Nhan Huynh\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Nhan Huynh\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Traditional Vietnamese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lotus root salad\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 10:00am-3:00 (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:00am-3:00 (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am-3:00 (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am-3:00 (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:00am-4:00 (lunch), 4:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-4:00 (lunch), 4:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-4:00 (lunch), 4:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average 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> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 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> 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>Vung Tau Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=937\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=938\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">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/cp308iPod_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/vungtau15.jpg\" alt=\"Cha Goi - Imperial Egg Rolls\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau16.jpg\" alt=\"Canh Chua Ca Tuyet -Tamarind Sea Bass Soup\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau20.jpg\" alt=\"Jumbo Tiger Prawns\" hspace=\"3\">\u003cbr>\nCha Goi (Imperial Egg Rolls), Canh Chua Ca Tuyet (Tamarind Sea Bass Soup), Jumbo Tiger Prawns\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/toan-tieu.jpg\" alt=\"Toan Tieu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Toan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> I.T. Referee\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Vung Tau Restaurant\u003cbr>\n\u003cstrong>Reviewed Vung Tau Restaurant:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is my favorite Vietnamese restaurant! Who cares that it is 48 miles from San Francisco? Yes, it is far, but if you are visiting friends in the South Bay or are on your way back from Santa Cruz, stop here! Go early because they close at 9pm even on a Saturday night.\u003c/p>\n\u003cp>In San Jose, you have a million Vietnamese restaurants to choose from. The interiors of most of those restaurants are basic and not always pleasant to look at. Vung Tau is different. It is a place where you can take your clients or your family and not raise an eyebrow about cleanliness. We saw families, groups of friends, romantic couples, and many non-Vietnamese customers. Want a better experience? Ask for a booth away from the door. There’s a lot of traffic through those doors!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Being half-Vietnamese, I ordered for my friends. We started with the egg roll appetizers and the shrimp/pork/jellyfish salad. Now, these egg rolls are not like the ones you get at your corner Chinese take-out. They are delicious! They are packed with meat and served with lettuce, basil, mint, and a dipping sauce. Pluck the basil and mint leaves and drop them onto the lettuce. Then put the egg roll onto the lettuce, roll it up, and dip it in the sauce. My mother makes egg rolls just like these, but of course Mom’s are better and bigger (Hi, Mom!). The shrimp/jellyfish salad is very light and refreshing. Normally, this salad is eaten in the heat of summer, but I’ll order it year round. The jellyfish has the consistency of sautéed mushrooms and isn’t fishy tasting. The vinegar-based dressing is splendid.\u003c/p>\n\u003cp>Then came the main courses. First was the grilled lemongrass chicken cooked in an earth pot with fried rice, shrimp, Chinese sausage, mushrooms, ginger, and onions. This dish is comfort food. It’s not fine dining and it’s not chic. It fills up the kids and keeps them happy. We also ordered the tamarind soup with sea bass, tomatoes, celery, bean sprouts, and rice paddy herbs. It is a very traditional Vietnamese soup that is sweetened by some pineapple. Many Western soups are made by adding vegetables while the broth is boiling, but with this soup, they probably add the ingredients after the broth is boiled, so you can taste the individual vegetables. The fish is so tender that it falls off the bone. In fact, we de-boned it with the soup ladle! For dessert, I ordered the mixed sweetened tropical fruit, jelly tapioca, and coconut milk served with shaved ice. Wait for hotter weather before ordering that.\u003c/p>\n\u003cp>I noticed that the waitstaff was very patient in explaining the dishes to other customers. They openly offered their opinions on which dishes were preferable. An opinionated waiter is a valuable waiter. They were also very attentive about how much water and tea was on the table. The check was delivered after dessert, and the hostess came to retrieve it. Now that’s teamwork.\u003c/p>\n\u003cp>In conclusion, there is more to Vietnamese food than pho. Vung Tau is fine Asian dining. Bring a Vietnamese friend or just ask the staff for recommendations. Soon, it will become YOUR favorite Vietnamese restaurant, too!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/gary-clayton.jpg\" alt=\"Gary Clayton\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Speech Technology Pioneer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> NOPA\u003cbr>\n\u003cstrong>Reviewed Vung Tau Restaurant:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’d driven forty-five miles to have some good Vietnamese food for dinner and had high hopes. I’d eaten at both Tamarine in Palo Alto and Bong Su in San Francisco and had been impressed with both places. As I walked in the front door however, I was greeted with a different kind of experience altogether.\u003c/p>\n\u003cp>I was shown to my table. The tabletop was either dirty or stained (I didn’t want to rub it to determine which). This was the kind of restaurant supply furniture that is used in diners across America. There was cloying muzak playing. At the end of the day, however, it’s always about the food and so I avoided making any snap decisions. A young man came and took my order. I ordered everything at once. My appetizer was \u003cem>bi cuon\u003c/em> (shredded pork with roasted rice flour soft salad rolls). These were spring rolls with long strings of pork. An order of six appeared in a few moments. This was obviously meant for more than one person, and I could only make it through a couple of them. They were served with a sauce that was both sweet and savory, but the rolls were a bit tough. It was hard to bite through them, and I considered asking for a knife and fork. I braved it with chopsticks and finished two of them.\u003c/p>\n\u003cp>My entrée was \u003cem>cao tuyet chien\u003c/em> (crisp, Thai-style sea bass with chili onions and Thai sauce). The fish came out evidently fried in a coating surrounded by chunks of peppers and onions with everything in a pool of Thai sauce. The fish was quite good; it was moist and flaky. Unfortunately, the sauce was another variety of sweet and sour, and there was far too much of it. The fish tasted of sauce not fish. Too much of a good thing?\u003c/p>\n\u003cp>The dessert was not actually a dessert. Che dau do was actually a drink of sweetened kidney beans, jelly tapioca, coconut milk, and shaved ice. It was served with both a straw and spoon, and I was initially confused when it arrived at the start of my meal with my glass of Stone Cellars Merlot. A kind lady at the next table explained my conundrum away. The drink was good but a bit incongruous with my wine.\u003c/p>\n\u003cp>The service throughout the evening was fine if undistinguished. The waitress didn’t know how to react to my confusion about the dessert, but I’ll take responsibility for my own ignorance. The portions of the food were generous to a fault. I’d rather have smaller portions with more attention paid to the preparation. The ambiance was generic diner. All in all, I’d avoid a repeat visit and concentrate on the other properties in the family business.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/susan-jesse.jpg\" alt=\"Susan Jesse\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mortgage Broker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Charm French Bistro\u003cbr>\n\u003cstrong>Reviewed Vung Tau Restaurant:\u003c/strong> Tuesday February 12, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Price:\u003c/strong> Fairly priced for top quality food and jumbo prawns, etc.\u003c/p>\n\u003cp>\u003cstrong>Atmosphere:\u003c/strong> Nice music as a soft background. Very comfortable atmosphere.\u003cbr>\nFamily style, we had a booth. There were loud kids when we arrived but they sat us away from that. We got the BACK CORNER booth table for 2, which was great, quite, and private. Bathrooms are great.\u003c/p>\n\u003cp>\u003cstrong>Noise Level:\u003c/strong> Very good where I sat but there were loud kids in the beginning, so they sat us away from that, which was great. It was full at 7:30.\u003c/p>\n\u003cp>\u003cstrong>Culture:\u003c/strong> Nice artwork from Vietnam\u003c/p>\n\u003cp>\u003cstrong>Quality of Food:\u003c/strong> Excellent, the jumbo prawns were a REAL TREAT and large. They were presented in a very appetizing way on a plate. 10 big prawns, all cleaned and with the shells cut almost the way off, easy to eat, DELICIOUS sauce. They were cooked to perfection with a nice sauce that was not too spicy and not too greasy. I also had the crispy shrimp Imperial rolls and the sauce on this was my highlight. I don’t like spicy food, but this taste was worth coming back for, really different and delicious. They were perfect and crispy and fresh, fried small egg rolls with big shrimp in them, really good.\u003c/p>\n\u003cp>\u003cstrong>Highlight:\u003c/strong> The hostess in the front; she helped me with the menu before I sat down, showing me the specialties. She was very friendly and nice.\u003c/p>\n\u003cp>\u003cstrong>Food Delivery:\u003c/strong> Very fast food delivery and very fresh. This is a good thing with fried food.\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> Many servers and busboys to bring food and water, very attentive. EXCELLENT SERVICE. Very warm and friendly.\u003c/p>\n\u003cp>\u003cstrong>Portion Size:\u003c/strong> We over ordered because we were starving. They had normal size portions, but the prawns portion had too many too eat, which was great.\u003c/p>\n\u003cp>\u003cstrong>Bang for Buck:\u003c/strong> Well priced for the quality and for the flavor\u003c/p>\n\u003cp>\u003cstrong>Comfort:\u003c/strong> Fine\u003c/p>\n\u003cp>\u003cstrong>Wine Service:\u003c/strong> Many choices of drinks available I chose not to drink and drive home about 45 minutes from home\u003c/p>\n\u003cp>\u003cstrong>Wait For Table:\u003c/strong> 2 minute wait with no reservations\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>COMMENTS:\u003c/strong> Unusual food for me, and it was delicious. I am picky about my spices. I don’t like spicy food normally and this was really good.\u003c/p>\n\u003cul>\n\u003cli>I would definitely go back and recommend to my friends\u003c/li>\n\u003cli>Parking was free in their private lot, I parked in the back, and it was nearly full.\u003c/li>\n\u003cli>It is located in San Jose, I don’t normally eat dinner down there, but one of my friends works near there and goes there frequently, and she loves this restaurant. \u003c/li>\n\u003cli>I liked the lighting, it was dim, but I could clearly see what I was eating.\u003c/li>\n\u003cli>My date loved everything, and the service great.\u003c/li>\n\u003cli>Contemporary theme décor\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Vung Tau Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=937\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=938\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">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/cp308iPod_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/vungtau15.jpg\" alt=\"Cha Goi - Imperial Egg Rolls\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau16.jpg\" alt=\"Canh Chua Ca Tuyet -Tamarind Sea Bass Soup\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/vungtau20.jpg\" alt=\"Jumbo Tiger Prawns\" hspace=\"3\">\u003cbr>\nCha Goi (Imperial Egg Rolls), Canh Chua Ca Tuyet (Tamarind Sea Bass Soup), Jumbo Tiger Prawns\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/toan-tieu.jpg\" alt=\"Toan Tieu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Toan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> I.T. Referee\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Vung Tau Restaurant\u003cbr>\n\u003cstrong>Reviewed Vung Tau Restaurant:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is my favorite Vietnamese restaurant! Who cares that it is 48 miles from San Francisco? Yes, it is far, but if you are visiting friends in the South Bay or are on your way back from Santa Cruz, stop here! Go early because they close at 9pm even on a Saturday night.\u003c/p>\n\u003cp>In San Jose, you have a million Vietnamese restaurants to choose from. The interiors of most of those restaurants are basic and not always pleasant to look at. Vung Tau is different. It is a place where you can take your clients or your family and not raise an eyebrow about cleanliness. We saw families, groups of friends, romantic couples, and many non-Vietnamese customers. Want a better experience? Ask for a booth away from the door. There’s a lot of traffic through those doors!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being half-Vietnamese, I ordered for my friends. We started with the egg roll appetizers and the shrimp/pork/jellyfish salad. Now, these egg rolls are not like the ones you get at your corner Chinese take-out. They are delicious! They are packed with meat and served with lettuce, basil, mint, and a dipping sauce. Pluck the basil and mint leaves and drop them onto the lettuce. Then put the egg roll onto the lettuce, roll it up, and dip it in the sauce. My mother makes egg rolls just like these, but of course Mom’s are better and bigger (Hi, Mom!). The shrimp/jellyfish salad is very light and refreshing. Normally, this salad is eaten in the heat of summer, but I’ll order it year round. The jellyfish has the consistency of sautéed mushrooms and isn’t fishy tasting. The vinegar-based dressing is splendid.\u003c/p>\n\u003cp>Then came the main courses. First was the grilled lemongrass chicken cooked in an earth pot with fried rice, shrimp, Chinese sausage, mushrooms, ginger, and onions. This dish is comfort food. It’s not fine dining and it’s not chic. It fills up the kids and keeps them happy. We also ordered the tamarind soup with sea bass, tomatoes, celery, bean sprouts, and rice paddy herbs. It is a very traditional Vietnamese soup that is sweetened by some pineapple. Many Western soups are made by adding vegetables while the broth is boiling, but with this soup, they probably add the ingredients after the broth is boiled, so you can taste the individual vegetables. The fish is so tender that it falls off the bone. In fact, we de-boned it with the soup ladle! For dessert, I ordered the mixed sweetened tropical fruit, jelly tapioca, and coconut milk served with shaved ice. Wait for hotter weather before ordering that.\u003c/p>\n\u003cp>I noticed that the waitstaff was very patient in explaining the dishes to other customers. They openly offered their opinions on which dishes were preferable. An opinionated waiter is a valuable waiter. They were also very attentive about how much water and tea was on the table. The check was delivered after dessert, and the hostess came to retrieve it. Now that’s teamwork.\u003c/p>\n\u003cp>In conclusion, there is more to Vietnamese food than pho. Vung Tau is fine Asian dining. Bring a Vietnamese friend or just ask the staff for recommendations. Soon, it will become YOUR favorite Vietnamese restaurant, too!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/gary-clayton.jpg\" alt=\"Gary Clayton\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Speech Technology Pioneer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> NOPA\u003cbr>\n\u003cstrong>Reviewed Vung Tau Restaurant:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI’d driven forty-five miles to have some good Vietnamese food for dinner and had high hopes. I’d eaten at both Tamarine in Palo Alto and Bong Su in San Francisco and had been impressed with both places. As I walked in the front door however, I was greeted with a different kind of experience altogether.\u003c/p>\n\u003cp>I was shown to my table. The tabletop was either dirty or stained (I didn’t want to rub it to determine which). This was the kind of restaurant supply furniture that is used in diners across America. There was cloying muzak playing. At the end of the day, however, it’s always about the food and so I avoided making any snap decisions. A young man came and took my order. I ordered everything at once. My appetizer was \u003cem>bi cuon\u003c/em> (shredded pork with roasted rice flour soft salad rolls). These were spring rolls with long strings of pork. An order of six appeared in a few moments. This was obviously meant for more than one person, and I could only make it through a couple of them. They were served with a sauce that was both sweet and savory, but the rolls were a bit tough. It was hard to bite through them, and I considered asking for a knife and fork. I braved it with chopsticks and finished two of them.\u003c/p>\n\u003cp>My entrée was \u003cem>cao tuyet chien\u003c/em> (crisp, Thai-style sea bass with chili onions and Thai sauce). The fish came out evidently fried in a coating surrounded by chunks of peppers and onions with everything in a pool of Thai sauce. The fish was quite good; it was moist and flaky. Unfortunately, the sauce was another variety of sweet and sour, and there was far too much of it. The fish tasted of sauce not fish. Too much of a good thing?\u003c/p>\n\u003cp>The dessert was not actually a dessert. Che dau do was actually a drink of sweetened kidney beans, jelly tapioca, coconut milk, and shaved ice. It was served with both a straw and spoon, and I was initially confused when it arrived at the start of my meal with my glass of Stone Cellars Merlot. A kind lady at the next table explained my conundrum away. The drink was good but a bit incongruous with my wine.\u003c/p>\n\u003cp>The service throughout the evening was fine if undistinguished. The waitress didn’t know how to react to my confusion about the dessert, but I’ll take responsibility for my own ignorance. The portions of the food were generous to a fault. I’d rather have smaller portions with more attention paid to the preparation. The ambiance was generic diner. All in all, I’d avoid a repeat visit and concentrate on the other properties in the family business.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/susan-jesse.jpg\" alt=\"Susan Jesse\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mortgage Broker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Charm French Bistro\u003cbr>\n\u003cstrong>Reviewed Vung Tau Restaurant:\u003c/strong> Tuesday February 12, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Price:\u003c/strong> Fairly priced for top quality food and jumbo prawns, etc.\u003c/p>\n\u003cp>\u003cstrong>Atmosphere:\u003c/strong> Nice music as a soft background. Very comfortable atmosphere.\u003cbr>\nFamily style, we had a booth. There were loud kids when we arrived but they sat us away from that. We got the BACK CORNER booth table for 2, which was great, quite, and private. Bathrooms are great.\u003c/p>\n\u003cp>\u003cstrong>Noise Level:\u003c/strong> Very good where I sat but there were loud kids in the beginning, so they sat us away from that, which was great. It was full at 7:30.\u003c/p>\n\u003cp>\u003cstrong>Culture:\u003c/strong> Nice artwork from Vietnam\u003c/p>\n\u003cp>\u003cstrong>Quality of Food:\u003c/strong> Excellent, the jumbo prawns were a REAL TREAT and large. They were presented in a very appetizing way on a plate. 10 big prawns, all cleaned and with the shells cut almost the way off, easy to eat, DELICIOUS sauce. They were cooked to perfection with a nice sauce that was not too spicy and not too greasy. I also had the crispy shrimp Imperial rolls and the sauce on this was my highlight. I don’t like spicy food, but this taste was worth coming back for, really different and delicious. They were perfect and crispy and fresh, fried small egg rolls with big shrimp in them, really good.\u003c/p>\n\u003cp>\u003cstrong>Highlight:\u003c/strong> The hostess in the front; she helped me with the menu before I sat down, showing me the specialties. She was very friendly and nice.\u003c/p>\n\u003cp>\u003cstrong>Food Delivery:\u003c/strong> Very fast food delivery and very fresh. This is a good thing with fried food.\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> Many servers and busboys to bring food and water, very attentive. EXCELLENT SERVICE. Very warm and friendly.\u003c/p>\n\u003cp>\u003cstrong>Portion Size:\u003c/strong> We over ordered because we were starving. They had normal size portions, but the prawns portion had too many too eat, which was great.\u003c/p>\n\u003cp>\u003cstrong>Bang for Buck:\u003c/strong> Well priced for the quality and for the flavor\u003c/p>\n\u003cp>\u003cstrong>Comfort:\u003c/strong> Fine\u003c/p>\n\u003cp>\u003cstrong>Wine Service:\u003c/strong> Many choices of drinks available I chose not to drink and drive home about 45 minutes from home\u003c/p>\n\u003cp>\u003cstrong>Wait For Table:\u003c/strong> 2 minute wait with no reservations\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>COMMENTS:\u003c/strong> Unusual food for me, and it was delicious. I am picky about my spices. I don’t like spicy food normally and this was really good.\u003c/p>\n\u003cul>\n\u003cli>I would definitely go back and recommend to my friends\u003c/li>\n\u003cli>Parking was free in their private lot, I parked in the back, and it was nearly full.\u003c/li>\n\u003cli>It is located in San Jose, I don’t normally eat dinner down there, but one of my friends works near there and goes there frequently, and she loves this restaurant. \u003c/li>\n\u003cli>I liked the lighting, it was dim, but I could clearly see what I was eating.\u003c/li>\n\u003cli>My date loved everything, and the service great.\u003c/li>\n\u003cli>Contemporary theme décor\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Vung Tau Restaurant: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=937\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=934\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Che Chuoi (warm bananas and tapioca pearls in coconut)\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Nuan Hyhnh\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Traditional Vietnamese\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Dessert\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA traditional Vietnamese dessert.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>6 small ripe bananas, peeled\u003cbr>\n5 tablespoons sugar\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 14-oz can coconut milk\u003cbr>\n1/2 cup water\u003cbr>\n1/4 cup of tapioca pearls\u003cbr>\nRoasted unsalted peanuts, chopped, for garnish\u003cbr>\nToasted sesame seeds, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Sprinkle the bananas with sugar and salt and set aside.\u003c/p>\n\u003cp>2. Soak tapioca pearls for 30 minutes and drain.\u003c/p>\n\u003cp>3. In a deep saucepan, heat the coconut milk and water over medium heat for 14 minutes. Add tapioca and continue heating for another minute.\u003c/p>\n\u003cp>4. Serve topped with peanuts and sesame seeds.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe in individual bowls.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nJasmine tea or coffee.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Vung Tau Restaurant: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=937\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=934\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Che Chuoi (warm bananas and tapioca pearls in coconut)\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Nuan Hyhnh\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Traditional Vietnamese\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Dessert\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA traditional Vietnamese dessert.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\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>6 small ripe bananas, peeled\u003cbr>\n5 tablespoons sugar\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 14-oz can coconut milk\u003cbr>\n1/2 cup water\u003cbr>\n1/4 cup of tapioca pearls\u003cbr>\nRoasted unsalted peanuts, chopped, for garnish\u003cbr>\nToasted sesame seeds, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Sprinkle the bananas with sugar and salt and set aside.\u003c/p>\n\u003cp>2. Soak tapioca pearls for 30 minutes and drain.\u003c/p>\n\u003cp>3. In a deep saucepan, heat the coconut milk and water over medium heat for 14 minutes. Add tapioca and continue heating for another minute.\u003c/p>\n\u003cp>4. Serve topped with peanuts and sesame seeds.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe in individual bowls.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nJasmine tea or coffee.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>NOPA:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=933\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=939\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">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/cp308iPod_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/nopa6.jpg\" alt=\"NOPA\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nopa1.jpg\" alt=\"NOPA\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nopa22.jpg\" alt=\"NOPA\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nopa29.jpg\" alt=\"NOPA\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nopa30.jpg\" alt=\"NOPA\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nopa11.jpg\" alt=\"NOPA\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&view=map&q=NOPA++san+francisco+ca&mrt=kmlkmz&ie=UTF8&cid=37774846,-122437698,10610106211084204642&s=AARTsJonslncS4i1U8TukI8vIPFfihAUAw&ll=37.784418,-122.437649&spn=0.023742,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&view=map&q=NOPA++san+francisco+ca&mrt=kmlkmz&ie=UTF8&cid=37774846,-122437698,10610106211084204642&ll=37.784418,-122.437649&spn=0.023742,0.036478&z=14&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n560 Divisadero (at Hayes)\u003cbr>\nSan Francisco, CA 94117\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-864-8643\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@nopasf.com\">info@nopasf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.nopasf.com\">www.nopasf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Jeff Hanak, Laurence Jossel, and Allyson Jossel\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Laurence Jossel\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Amy Brown\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Local, Organic, Urban-Rustic Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Rotisserie chicken, wood-grilled pork chop, Little Gem salad\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-1:00am\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-1:00am\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-1:00am\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-1:00am\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-1:00am\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-1:00am\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-1:00am\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, late night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Can be made up to one month in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes, street view\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"description": "View Larger Map\r\n\r\nLocation:\r\n560 Divisadero (at Hayes)\r\nSan Francisco, CA 94117\r\nPhone: 415-864-8643\r\nWebsite: www.nopasf.com\r\nReviews",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>NOPA:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=933\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=939\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">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/cp308iPod_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/nopa6.jpg\" alt=\"NOPA\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nopa1.jpg\" alt=\"NOPA\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nopa22.jpg\" alt=\"NOPA\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nopa29.jpg\" alt=\"NOPA\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nopa30.jpg\" alt=\"NOPA\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nopa11.jpg\" alt=\"NOPA\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&view=map&q=NOPA++san+francisco+ca&mrt=kmlkmz&ie=UTF8&cid=37774846,-122437698,10610106211084204642&s=AARTsJonslncS4i1U8TukI8vIPFfihAUAw&ll=37.784418,-122.437649&spn=0.023742,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&view=map&q=NOPA++san+francisco+ca&mrt=kmlkmz&ie=UTF8&cid=37774846,-122437698,10610106211084204642&ll=37.784418,-122.437649&spn=0.023742,0.036478&z=14&iwloc=A&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>\n560 Divisadero (at Hayes)\u003cbr>\nSan Francisco, CA 94117\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-864-8643\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@nopasf.com\">info@nopasf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.nopasf.com\">www.nopasf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Jeff Hanak, Laurence Jossel, and Allyson Jossel\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Laurence Jossel\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Amy Brown\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Local, Organic, Urban-Rustic Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Rotisserie chicken, wood-grilled pork chop, Little Gem salad\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-1:00am\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-1:00am\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-1:00am\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-1:00am\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-1:00am\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-1:00am\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-1:00am\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, late night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Can be made up to one month in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes, street view\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>NOPA: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=935\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=939\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">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/cp308iPod_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/nopa38.jpg\" alt=\"Warm Goat Cheese and Crostini with Pickled Beets and Frisee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nopa34.jpg\" alt=\"Rosemary Pork Chop with Lima Beans\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nopa46.jpg\" alt=\"Warm Chocolate Cake and Blue Bottle Coffee Martini\" hspace=\"3\">\u003cbr>\nWarm Goat Cheese and Crostini with Pickled Beets and Frisée; Rosemary Pork Chop with Lima Beans; Warm Chocolate Cake and Blue Bottle Coffee Martini\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/gary-clayton.jpg\" alt=\"Gary Clayton\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Speech Technology Pioneer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> NOPA\u003cbr>\n\u003cstrong>Reviewed NOPA:\u003c/strong> Saturday January 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nA one-time laundromat, Nopa (standing for North of Panhandle), has become one of the signature restaurants of San Francisco. I’ve eaten here many times and remain puzzled how a place so constantly busy maintains such a high standard for food and service. One reason is the chef. Laurence Jossel and his wife run the kitchen and the front-of-house, respectively. Laurence can be seen every night standing between the (open) kitchen and the bar inspecting every dish that comes out. (If you can, get a seat at the small counter facing the pizza oven and you’ll get a great look at the kitchen at full speed.) Nothing gets past him that isn’t perfect. The house is run with great efficiency and charm. The crowd is lively, and the noise level is like that of a good party, as is the mood.\u003c/p>\n\u003cp>I tend to eat at the common table and, likely as not, I dine alone here. As a solo it’s pretty easy to get a seat, but if you’re two or more I highly suggest making reservations. The bar is usually 3-deep and there is always a crowd standing around the common table. The waitstaff must sleep well at night given how they’re whizzing around the dining room keeping drinks filled and tables pleased. Now, for the food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On a recent visit I started with my customary Belvedere martini with a twist. While unwinding, I ordered my appetizer, which this night was the warm goat cheese with crostini, pickled beets and frisée. They serve the dish with a small spoon for dolloping the cheese onto the crostini. You’ll need it for getting every last bit of the cheese out of the small crock. I’ve had this dish dozens of times here and it never fails to delight.\u003c/p>\n\u003cp>A glass of Cabernet Franc 2004 Château Villeneuve came to the table, and I savored it while I waited for my entrée to arrive. I ordered the country pork chop with cannellini beans, wilted greens, and salsa verde. The pork chop is the signature dish on the menu, and some say it’s the best pork chop in San Francisco. Perfectly cooked, the meat was sizzling with a moist, slightly pink interior. Absolutely perfect. The beans and greens complemented the dish perfectly. The portions of both dishes were just right. The appetizer left me looking forward to the entrée, and the entrée itself was just enough to finish the plate and just enough to satisfy my hunger. I had to convince myself I had room for dessert.\u003c/p>\n\u003cp>I wasn’t gonna pass on dessert tonight. I ordered the warm chocolate cake with crème fraîche and burnt orange caramel. While waiting I had a Blue Bottle Coffee martini. Wow. The martini was spectacular. I’m a bit of a purist when it comes to martinis, but Blue Bottle coffee is my fave, so I ventured into uncharted waters and came up with a winner. It was a perfect intro to my chocolate cake. Now, gentle reader, imagine if you will how the name of the dessert might appear on a plate. Yep. Soft, warm, sweet, and very rich. Perfect, and a great way to absolutely ensure I’d be at the gym in the morning. All in all, a home run. Again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/susan-jesse.jpg\" alt=\"Susan Jesse\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mortgage Broker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Charm French Bistro\u003cbr>\n\u003cstrong>Reviewed NOPA:\u003c/strong> Tuesday February 19, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Weather:\u003c/strong> A rainy night\u003c/p>\n\u003cp>\u003cstrong>Portion Size\u003c/strong>: Huge, perfect for big appetites, we were starving.\u003c/p>\n\u003cp>\u003cstrong>Quality of Food:\u003c/strong> Excellent. The chicken was large and of top quality.\u003c/p>\n\u003cp>\u003cstrong>Lighting:\u003c/strong> Candles were great, a little dark, but romantic.\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> GREAT. Very, very attentive, at least 6 people waiting on us total. Over 6 people said goodbye to us.\u003c/p>\n\u003cp>\u003cstrong>Wait For Table:\u003c/strong> I had a reservation and we were 10 minutes late due to the rain, but we were seated instantly. It was not crowded at the time.\u003c/p>\n\u003cp>\u003cstrong>Food Arrival Speed:\u003c/strong> Just right.\u003c/p>\n\u003cp>\u003cstrong>Décor and Atmosphere:\u003c/strong> Very nice, very OPEN, LOVE the HUGE WALL of windows that was about 15 feet high with mirrors in between. They have a great building. The bathrooms are great; nice and roomy, nice décor, unisex sinks, very well done. We sat UPSTAIRS in the balcony seating overlooking the entire restaurant at a table for 2.\u003c/p>\n\u003cp>\u003cstrong>Bang for Buck:\u003c/strong> Very well priced overall for the quality and for the city and for the flavor.\u003c/p>\n\u003cp>\u003cstrong>Comfort:\u003c/strong> Fine\u003c/p>\n\u003cp>\u003cstrong>Wine Service:\u003c/strong> Great selection available, I chose not to drink and drive home in the rain, as it was storming outside and I had a 45-minute drive home. But I was tempted by their nice bar.\u003c/p>\n\u003cp>\u003cstrong>Noise Level:\u003c/strong> Very good. It got really crowded by 7:00 and by 7:30 it was getting loud, but we were upstairs, and the seats are nice and far apart. This is one thing I look for, it was VERY private, which is great for dates.\u003c/p>\n\u003cp>\u003cstrong>COMMENTS:\u003c/strong> Lively inside with a Good Energy\u003c/p>\n\u003cul>\n\u003cli>It was an adventure, something new and different\u003c/li>\n\u003cli>A great LOCAL place in the city, I like places where locals hang out (not at all touristy).\u003c/li>\n\u003cli>Parking was free after 6pm and easy, right across the street.\u003c/li>\n\u003cli>Located in the middle of the city, it was a little far from my office or shopping haunts in the city, but a nice enough neighborhoods\u003c/li>\n\u003cli>I liked seeing the Muni busses on the streets. Watching them drive by made me realize that I was in the city dining out. There was lots of great people watching and just the right amount of action.\u003c/li>\n\u003cli>I liked the artwork, very unique.\u003c/li>\n\u003cli>They have a large and impressive wine cellar closet in the back.\u003c/li>\n\u003cli>I like the way it’s laid out, and I would go back. I would feel comfortable dining alone, either at their great long bar or at the big long wooden table, which is designed, I think, to have singles dine at the same table on any night and perhaps meet others. I liked that area; it was inviting.\u003c/li>\n\u003cli>The bar is nice and very inviting and I am not a big drinker. It is set up well and lots of single women were there early. It had a very inviting feel for a woman, which I never see in the city.\u003c/li>\n\u003cli>We had a great dinner and the food was DELICIOUS.\u003c/li>\n\u003cli>The dessert was really fantastic, so good that I already crave it again.\u003c/li>\n\u003cli>The pork chop was the best tasting one I’ve had in years with the rosemary spices on top and the flavorful meat.\u003c/li>\n\u003cli>My date loved everything, and the service, I think, was the best part. Our waitress was perfect, just attentive enough, but with an extra warm smile, and she made us feel welcome. The other 6 men roaming around us for water, drinks, etc. were so friendly. I was very impressed with the friendly attitude throughout the restaurant. You can tell it is definitely a place people frequent, and everyone knows everyone. I felt very welcome. It was like sitting by a warm fireplace, that’s how warm the ambiance was.\u003c/li>\n\u003c/ul>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/toan-tieu.jpg\" alt=\"Toan Tieu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Toan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> I.T. Referee\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Vung Tau Restaurant\u003cbr>\n\u003cstrong>Reviewed NOPA:\u003c/strong> Sunday February 3, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI think we were lucky that we ate at Nopa on a Sunday night. Parking was a little difficult to find, so you should take MUNI. It was very busy and many of the tables were full. We were a few minutes late, but had no problems being seated. The hostess(es) were very pleasant and hospitable.\u003c/p>\n\u003cp>Before it was a restaurant, the building must have been a bank or some formidable institution. The interior is very well designed with a large bar area, high ceilings, open kitchen, and ample seating in the form of booths and tables downstairs, as well as some seating upstairs. We were seated in a booth with frosted glass to shield our faces from looking at the backs of the bar clientele. The crowd was very diverse ranging from young hipsters to earthy hippies to femme fatales à la \u003cem>Sex and the City\u003c/em>. It was a bit on the noisy side, so I’m glad we didn’t go on a Friday or Saturday.\u003c/p>\n\u003cp>The waitstaff was very friendly and amicable. Well-dressed and hip, they were on top of taking orders and uncorking wine. The first humorous tidbit of the evening was the dinner napkin, which looked and felt, oddly enough, like a dishrag. Quickly enough, the appetizers arrived: the red wine braised calamari and the wood baked giant white beans. The calamari was amazing! It was sautéed or stewed and served on top of some bread. Very succulent and refreshing compared to the typical fried calamari. The white beans appetizer was a hit among my friends.\u003c/p>\n\u003cp>Then came a wait….a long wait. Our conversation emptied and so did the wine. About 20 to 30 minutes later our main courses came: the duck, the baked pasta with house smoked bacon, Brussels sprouts, tomato, cream and parmesan, and the grilled country pork chop. All the portions were extremely generous! The duck was splendid. Very lean and tender. This is the way duck should taste! The pasta was not out-of-the ordinary, but the bacon did wonders for it. The pork chop was also very tender and juicy. Their food really is splendidly fresh! This is California cuisine (with a Mediterranean twist) at its finest! Pass on the wood grilled broccoli with egg, capers and tarragon. Instead, opt for the fries to come with the appetizers. It’s enough to feed a small country!\u003c/p>\n\u003cp>The crème brûlée was very interesting. I’m not a fan of anything sweet that is smoked, so I wouldn’t order it again. The pecan tart was good, but you need a sweet tooth. Order the dark coffee served in a 2-cup French press to prevent sinking into a food coma.\u003c/p>\n\u003cp>Then the check came…..attached to a clothespin. Perhaps, it goes with the dishrag napkin? Cute touch to complete the homemade feel.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Nopa is open until 1am, which is a BIG plus for ex-New Yorkers like myself. I’d definitely go there again for a late dinner. I wish they were on opentable.com though.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>NOPA: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=935\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=939\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">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/cp308iPod_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/nopa38.jpg\" alt=\"Warm Goat Cheese and Crostini with Pickled Beets and Frisee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nopa34.jpg\" alt=\"Rosemary Pork Chop with Lima Beans\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nopa46.jpg\" alt=\"Warm Chocolate Cake and Blue Bottle Coffee Martini\" hspace=\"3\">\u003cbr>\nWarm Goat Cheese and Crostini with Pickled Beets and Frisée; Rosemary Pork Chop with Lima Beans; Warm Chocolate Cake and Blue Bottle Coffee Martini\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/gary-clayton.jpg\" alt=\"Gary Clayton\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Gary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Speech Technology Pioneer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> NOPA\u003cbr>\n\u003cstrong>Reviewed NOPA:\u003c/strong> Saturday January 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nA one-time laundromat, Nopa (standing for North of Panhandle), has become one of the signature restaurants of San Francisco. I’ve eaten here many times and remain puzzled how a place so constantly busy maintains such a high standard for food and service. One reason is the chef. Laurence Jossel and his wife run the kitchen and the front-of-house, respectively. Laurence can be seen every night standing between the (open) kitchen and the bar inspecting every dish that comes out. (If you can, get a seat at the small counter facing the pizza oven and you’ll get a great look at the kitchen at full speed.) Nothing gets past him that isn’t perfect. The house is run with great efficiency and charm. The crowd is lively, and the noise level is like that of a good party, as is the mood.\u003c/p>\n\u003cp>I tend to eat at the common table and, likely as not, I dine alone here. As a solo it’s pretty easy to get a seat, but if you’re two or more I highly suggest making reservations. The bar is usually 3-deep and there is always a crowd standing around the common table. The waitstaff must sleep well at night given how they’re whizzing around the dining room keeping drinks filled and tables pleased. Now, for the food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a recent visit I started with my customary Belvedere martini with a twist. While unwinding, I ordered my appetizer, which this night was the warm goat cheese with crostini, pickled beets and frisée. They serve the dish with a small spoon for dolloping the cheese onto the crostini. You’ll need it for getting every last bit of the cheese out of the small crock. I’ve had this dish dozens of times here and it never fails to delight.\u003c/p>\n\u003cp>A glass of Cabernet Franc 2004 Château Villeneuve came to the table, and I savored it while I waited for my entrée to arrive. I ordered the country pork chop with cannellini beans, wilted greens, and salsa verde. The pork chop is the signature dish on the menu, and some say it’s the best pork chop in San Francisco. Perfectly cooked, the meat was sizzling with a moist, slightly pink interior. Absolutely perfect. The beans and greens complemented the dish perfectly. The portions of both dishes were just right. The appetizer left me looking forward to the entrée, and the entrée itself was just enough to finish the plate and just enough to satisfy my hunger. I had to convince myself I had room for dessert.\u003c/p>\n\u003cp>I wasn’t gonna pass on dessert tonight. I ordered the warm chocolate cake with crème fraîche and burnt orange caramel. While waiting I had a Blue Bottle Coffee martini. Wow. The martini was spectacular. I’m a bit of a purist when it comes to martinis, but Blue Bottle coffee is my fave, so I ventured into uncharted waters and came up with a winner. It was a perfect intro to my chocolate cake. Now, gentle reader, imagine if you will how the name of the dessert might appear on a plate. Yep. Soft, warm, sweet, and very rich. Perfect, and a great way to absolutely ensure I’d be at the gym in the morning. All in all, a home run. Again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/susan-jesse.jpg\" alt=\"Susan Jesse\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Susan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mortgage Broker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Le Charm French Bistro\u003cbr>\n\u003cstrong>Reviewed NOPA:\u003c/strong> Tuesday February 19, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Weather:\u003c/strong> A rainy night\u003c/p>\n\u003cp>\u003cstrong>Portion Size\u003c/strong>: Huge, perfect for big appetites, we were starving.\u003c/p>\n\u003cp>\u003cstrong>Quality of Food:\u003c/strong> Excellent. The chicken was large and of top quality.\u003c/p>\n\u003cp>\u003cstrong>Lighting:\u003c/strong> Candles were great, a little dark, but romantic.\u003c/p>\n\u003cp>\u003cstrong>Service:\u003c/strong> GREAT. Very, very attentive, at least 6 people waiting on us total. Over 6 people said goodbye to us.\u003c/p>\n\u003cp>\u003cstrong>Wait For Table:\u003c/strong> I had a reservation and we were 10 minutes late due to the rain, but we were seated instantly. It was not crowded at the time.\u003c/p>\n\u003cp>\u003cstrong>Food Arrival Speed:\u003c/strong> Just right.\u003c/p>\n\u003cp>\u003cstrong>Décor and Atmosphere:\u003c/strong> Very nice, very OPEN, LOVE the HUGE WALL of windows that was about 15 feet high with mirrors in between. They have a great building. The bathrooms are great; nice and roomy, nice décor, unisex sinks, very well done. We sat UPSTAIRS in the balcony seating overlooking the entire restaurant at a table for 2.\u003c/p>\n\u003cp>\u003cstrong>Bang for Buck:\u003c/strong> Very well priced overall for the quality and for the city and for the flavor.\u003c/p>\n\u003cp>\u003cstrong>Comfort:\u003c/strong> Fine\u003c/p>\n\u003cp>\u003cstrong>Wine Service:\u003c/strong> Great selection available, I chose not to drink and drive home in the rain, as it was storming outside and I had a 45-minute drive home. But I was tempted by their nice bar.\u003c/p>\n\u003cp>\u003cstrong>Noise Level:\u003c/strong> Very good. It got really crowded by 7:00 and by 7:30 it was getting loud, but we were upstairs, and the seats are nice and far apart. This is one thing I look for, it was VERY private, which is great for dates.\u003c/p>\n\u003cp>\u003cstrong>COMMENTS:\u003c/strong> Lively inside with a Good Energy\u003c/p>\n\u003cul>\n\u003cli>It was an adventure, something new and different\u003c/li>\n\u003cli>A great LOCAL place in the city, I like places where locals hang out (not at all touristy).\u003c/li>\n\u003cli>Parking was free after 6pm and easy, right across the street.\u003c/li>\n\u003cli>Located in the middle of the city, it was a little far from my office or shopping haunts in the city, but a nice enough neighborhoods\u003c/li>\n\u003cli>I liked seeing the Muni busses on the streets. Watching them drive by made me realize that I was in the city dining out. There was lots of great people watching and just the right amount of action.\u003c/li>\n\u003cli>I liked the artwork, very unique.\u003c/li>\n\u003cli>They have a large and impressive wine cellar closet in the back.\u003c/li>\n\u003cli>I like the way it’s laid out, and I would go back. I would feel comfortable dining alone, either at their great long bar or at the big long wooden table, which is designed, I think, to have singles dine at the same table on any night and perhaps meet others. I liked that area; it was inviting.\u003c/li>\n\u003cli>The bar is nice and very inviting and I am not a big drinker. It is set up well and lots of single women were there early. It had a very inviting feel for a woman, which I never see in the city.\u003c/li>\n\u003cli>We had a great dinner and the food was DELICIOUS.\u003c/li>\n\u003cli>The dessert was really fantastic, so good that I already crave it again.\u003c/li>\n\u003cli>The pork chop was the best tasting one I’ve had in years with the rosemary spices on top and the flavorful meat.\u003c/li>\n\u003cli>My date loved everything, and the service, I think, was the best part. Our waitress was perfect, just attentive enough, but with an extra warm smile, and she made us feel welcome. The other 6 men roaming around us for water, drinks, etc. were so friendly. I was very impressed with the friendly attitude throughout the restaurant. You can tell it is definitely a place people frequent, and everyone knows everyone. I felt very welcome. It was like sitting by a warm fireplace, that’s how warm the ambiance was.\u003c/li>\n\u003c/ul>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/toan-tieu.jpg\" alt=\"Toan Tieu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Toan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> I.T. Referee\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Vung Tau Restaurant\u003cbr>\n\u003cstrong>Reviewed NOPA:\u003c/strong> Sunday February 3, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nI think we were lucky that we ate at Nopa on a Sunday night. Parking was a little difficult to find, so you should take MUNI. It was very busy and many of the tables were full. We were a few minutes late, but had no problems being seated. The hostess(es) were very pleasant and hospitable.\u003c/p>\n\u003cp>Before it was a restaurant, the building must have been a bank or some formidable institution. The interior is very well designed with a large bar area, high ceilings, open kitchen, and ample seating in the form of booths and tables downstairs, as well as some seating upstairs. We were seated in a booth with frosted glass to shield our faces from looking at the backs of the bar clientele. The crowd was very diverse ranging from young hipsters to earthy hippies to femme fatales à la \u003cem>Sex and the City\u003c/em>. It was a bit on the noisy side, so I’m glad we didn’t go on a Friday or Saturday.\u003c/p>\n\u003cp>The waitstaff was very friendly and amicable. Well-dressed and hip, they were on top of taking orders and uncorking wine. The first humorous tidbit of the evening was the dinner napkin, which looked and felt, oddly enough, like a dishrag. Quickly enough, the appetizers arrived: the red wine braised calamari and the wood baked giant white beans. The calamari was amazing! It was sautéed or stewed and served on top of some bread. Very succulent and refreshing compared to the typical fried calamari. The white beans appetizer was a hit among my friends.\u003c/p>\n\u003cp>Then came a wait….a long wait. Our conversation emptied and so did the wine. About 20 to 30 minutes later our main courses came: the duck, the baked pasta with house smoked bacon, Brussels sprouts, tomato, cream and parmesan, and the grilled country pork chop. All the portions were extremely generous! The duck was splendid. Very lean and tender. This is the way duck should taste! The pasta was not out-of-the ordinary, but the bacon did wonders for it. The pork chop was also very tender and juicy. Their food really is splendidly fresh! This is California cuisine (with a Mediterranean twist) at its finest! Pass on the wood grilled broccoli with egg, capers and tarragon. Instead, opt for the fries to come with the appetizers. It’s enough to feed a small country!\u003c/p>\n\u003cp>The crème brûlée was very interesting. I’m not a fan of anything sweet that is smoked, so I wouldn’t order it again. The pecan tart was good, but you need a sweet tooth. Order the dark coffee served in a 2-cup French press to prevent sinking into a food coma.\u003c/p>\n\u003cp>Then the check came…..attached to a clothespin. Perhaps, it goes with the dishrag napkin? Cute touch to complete the homemade feel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nopa is open until 1am, which is a BIG plus for ex-New Yorkers like myself. I’d definitely go there again for a late dinner. I wish they were on opentable.com though.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>NOPA: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=935\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=933\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Little Gem Salad with Creamy Herb Vinaigrette\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Laurence Jossel\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Organic Urban Rustic\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> First Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nWe use Little Gem lettuce when in season, but romaine hearts can also be substituted. If you are concerned about using raw egg yolk in this dressing, you can actually use cooked yolks, though they will slightly change the consistency of the dressing.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2 egg yolks\u003cbr>\n1/2 teaspoon minced garlic\u003cbr>\n1 tablespoon Dijon mustard\u003cbr>\n1/2 teaspoon minced anchovies\u003cbr>\n1 1/2 tablespoons muscatel vinegar (can also use white balsamic)\u003cbr>\n1 1/2 teaspoons Champagne vinegar\u003cbr>\n1/4 cup cream\u003cbr>\n2 tablespoons extra virgin olive oil\u003cbr>\nPinch of salt\u003cbr>\n2 tablespoons chopped fresh tarragon\u003cbr>\n2 tablespoons chopped fresh parsley\u003cbr>\n2 tablespoons chopped fresh mint\u003cbr>\n2 tablespoons chopped fresh basil\u003cbr>\n2 tablespoons chopped fresh thyme\u003cbr>\n2 teaspoons lemon juice\u003cbr>\n4-6 heads of Little Gem lettuces, washed cored, and separated into leaves\u003cbr>\n3 small heads red endive, washed, cored, and separated into spears\u003cbr>\n1/2 cup breadcrumbs, toasted until crisp in olive oil\u003cbr>\n1/2 cup grated Serena cheese, or any other hard grating cheese, like Dry Jack or Parmigiano-Reggiano\u003cbr>\nChopped chives, for garnish\u003cbr>\nChopped chervil, for garnish (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. For the dressing: place the yolks, garlic, mustard, and anchovies in a blender. Process on high speed until fully incorporated. Add vinegars and blend together. Next, add cream and process for a few more seconds. Slowly drizzle in oil with the motor running. Season to taste with salt.\u003c/p>\n\u003cp>2. Place salad dressing in a bowl and stir in all of the chopped herbs. Finish with lemon juice and stir to incorporate.\u003c/p>\n\u003cp>3. To assemble: place lettuces in a large bowl. Toss with dressing until evenly coated (we even suggest massaging it into the leaves so puddles don’t form in the endive spears). Divide among 4-6 plates and sprinkle each with a generous amount of breadcrumbs, cheese, chives, and chervil, if using.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nGoes great as a first course before any meal or is perfect as a light lunch.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nSauvignon Blanc, Riesling, or Grüner Veltliner. Or try our Girasol, a signature cocktail of fino sherry, St. Germain Elderflower liqueur, and Sunshine bitters.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Little Gem Salad with Creamy Herb Vinaigrette\n\u003cstrong>Recipe Chef:\u003c/strong> Laurence Jossel\n\u003cstrong>Type of Cuisine:\u003c/strong> Organic Urban Rustic\n\u003cstrong>Food Category:\u003c/strong> First Course\n\u003cstrong>Recipe Description:\u003c/strong>\nWe use Little Gem lettuce when in season, but romaine hearts can also be substituted. If you are concerned about using raw egg yolk in this dressing, you can actually use cooked yolks, though they will slightly change the consistency of the dressing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>NOPA: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=935\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=933\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=928\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Little Gem Salad with Creamy Herb Vinaigrette\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Laurence Jossel\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Organic Urban Rustic\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> First Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nWe use Little Gem lettuce when in season, but romaine hearts can also be substituted. If you are concerned about using raw egg yolk in this dressing, you can actually use cooked yolks, though they will slightly change the consistency of the dressing.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\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>2 egg yolks\u003cbr>\n1/2 teaspoon minced garlic\u003cbr>\n1 tablespoon Dijon mustard\u003cbr>\n1/2 teaspoon minced anchovies\u003cbr>\n1 1/2 tablespoons muscatel vinegar (can also use white balsamic)\u003cbr>\n1 1/2 teaspoons Champagne vinegar\u003cbr>\n1/4 cup cream\u003cbr>\n2 tablespoons extra virgin olive oil\u003cbr>\nPinch of salt\u003cbr>\n2 tablespoons chopped fresh tarragon\u003cbr>\n2 tablespoons chopped fresh parsley\u003cbr>\n2 tablespoons chopped fresh mint\u003cbr>\n2 tablespoons chopped fresh basil\u003cbr>\n2 tablespoons chopped fresh thyme\u003cbr>\n2 teaspoons lemon juice\u003cbr>\n4-6 heads of Little Gem lettuces, washed cored, and separated into leaves\u003cbr>\n3 small heads red endive, washed, cored, and separated into spears\u003cbr>\n1/2 cup breadcrumbs, toasted until crisp in olive oil\u003cbr>\n1/2 cup grated Serena cheese, or any other hard grating cheese, like Dry Jack or Parmigiano-Reggiano\u003cbr>\nChopped chives, for garnish\u003cbr>\nChopped chervil, for garnish (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. For the dressing: place the yolks, garlic, mustard, and anchovies in a blender. Process on high speed until fully incorporated. Add vinegars and blend together. Next, add cream and process for a few more seconds. Slowly drizzle in oil with the motor running. Season to taste with salt.\u003c/p>\n\u003cp>2. Place salad dressing in a bowl and stir in all of the chopped herbs. Finish with lemon juice and stir to incorporate.\u003c/p>\n\u003cp>3. To assemble: place lettuces in a large bowl. Toss with dressing until evenly coated (we even suggest massaging it into the leaves so puddles don’t form in the endive spears). Divide among 4-6 plates and sprinkle each with a generous amount of breadcrumbs, cheese, chives, and chervil, if using.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nGoes great as a first course before any meal or is perfect as a light lunch.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nSauvignon Blanc, Riesling, or Grüner Veltliner. Or try our Girasol, a signature cocktail of fino sherry, St. Germain Elderflower liqueur, and Sunshine bitters.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s third season episode 7 (#307) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Casa Orinda\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=879\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=863\">reviews\u003c/a> |\u003ca href=\"http://ww2.kqed.org/checkplease/?p=878\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Nick’s Crispy Tacos\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=881\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=868\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Côté Sud\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=880\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=867\">reviews\u003c/a> | \u003cstrong>[CLOSED]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE!\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/XkLn0lY_pxk&hl=en&fs=1\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/cp307iPod_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=233\">2003 L’Uvaggio di Giacomo, “Il Gufo,” Barbera, Lodi, California\u003c/a>\u003c/strong>\u003cbr>\nWinemaker Jim Moore focuses on making wines in the Golden State from Italian grape varieties. Barbera is a workhorse red grape in northern Italy, but when grown in California, it expresses robust flavors along with complexity. This delicious example is juicy and fleshy, but still vibrant. Enjoy it alongside mushroom pasta or sausage pizza.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Côté Sud\u003c/strong>\u003cbr>\nTouting themselves as the only French restaurant in the Castro, you’d except a wine list oozing with beauties from France. That’s exactly what you get at Côté Sud, although if you want to stay local and drink Californian, you can do that too. Prices are realistic with many wines in the affordable range, making it simple to sip with your meal.\u003c/p>\n\u003cp>Glancing at the list, I head straight to Burgundy for classics made with my favorite red grape, Pinot Noir. Organized under “Bourgogne Rouge,” the bargains you’ll want to steer towards include wines from areas named Volnay, Savigny-Les-Beaune, and Marsannay. Top-notch producers such as Moillard, Boisset, and Boillot have offerings to please any Pinot lover. If the \u003cem>confit de canard\u003c/em> or \u003cem>lapin\u003c/em> (duck confit or braised rabbit) are tempting you, Burgundy is the bomb.\u003c/p>\n\u003cp>When Cabernet Sauvignon and Merlot are your drinks of choice, sink your teeth into a red Bordeaux. Picks are separated by appellations like Margaux, Saint-Emilion, and Pauillac (including the dreamy Château Lynch-Bages), so you can find just the right bottle to savor with their signature rack of lamb.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon appétit!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s third season episode 7 (#307) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Casa Orinda\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=879\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=863\">reviews\u003c/a> |\u003ca href=\"http://ww2.kqed.org/checkplease/?p=878\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Nick’s Crispy Tacos\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=881\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=868\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Côté Sud\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=880\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=867\">reviews\u003c/a> | \u003cstrong>[CLOSED]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE!\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/XkLn0lY_pxk&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>\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/cp307iPod_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=233\">2003 L’Uvaggio di Giacomo, “Il Gufo,” Barbera, Lodi, California\u003c/a>\u003c/strong>\u003cbr>\nWinemaker Jim Moore focuses on making wines in the Golden State from Italian grape varieties. Barbera is a workhorse red grape in northern Italy, but when grown in California, it expresses robust flavors along with complexity. This delicious example is juicy and fleshy, but still vibrant. Enjoy it alongside mushroom pasta or sausage pizza.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Côté Sud\u003c/strong>\u003cbr>\nTouting themselves as the only French restaurant in the Castro, you’d except a wine list oozing with beauties from France. That’s exactly what you get at Côté Sud, although if you want to stay local and drink Californian, you can do that too. Prices are realistic with many wines in the affordable range, making it simple to sip with your meal.\u003c/p>\n\u003cp>Glancing at the list, I head straight to Burgundy for classics made with my favorite red grape, Pinot Noir. Organized under “Bourgogne Rouge,” the bargains you’ll want to steer towards include wines from areas named Volnay, Savigny-Les-Beaune, and Marsannay. Top-notch producers such as Moillard, Boisset, and Boillot have offerings to please any Pinot lover. If the \u003cem>confit de canard\u003c/em> or \u003cem>lapin\u003c/em> (duck confit or braised rabbit) are tempting you, Burgundy is the bomb.\u003c/p>\n\u003cp>When Cabernet Sauvignon and Merlot are your drinks of choice, sink your teeth into a red Bordeaux. Picks are separated by appellations like Margaux, Saint-Emilion, and Pauillac (including the dreamy Château Lynch-Bages), so you can find just the right bottle to savor with their signature rack of lamb.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon appétit!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Casa Orinda:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=863\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=878\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=862\">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/cp307iPod_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/casaorinda17.jpg\" alt=\"Casa Orinda\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/casaorinda7.jpg\" alt=\"Casa Orinda\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/casaorinda6.jpg\" alt=\"Casa Orinda\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/casaorinda20.jpg\" alt=\"Casa Orinda\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/casaorinda8.jpg\" alt=\"Casa Orinda\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/casaorinda2.jpg\" alt=\"Casa Orinda\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=casa+orinda+orinda+ca&mrt=kmlkmz&ie=UTF8&cid=37879358,-122182319,15722138908392475339&s=AARTsJor-tGgEnsmmpsuH9IQkh5q8KdaVQ&ll=37.971267,-122.148743&spn=0.189454,0.291824&z=11&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=casa+orinda+orinda+ca&mrt=kmlkmz&ie=UTF8&cid=37879358,-122182319,15722138908392475339&ll=37.971267,-122.148743&spn=0.189454,0.291824&z=11&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n20 Bryant Way\u003cbr>\nOrinda, CA 94563\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Complimentary valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 925-254-2981\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:casaorindarestaurant@gmail.com\">casaorindarestaurant@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.casaorinda.net\">www.casaorinda.net\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> John Goyak\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Kenneth Jensen\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Kenneth Jensen\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Classic American-Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Famous fried chicken, prime rib, steaks\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> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 4:00pm-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> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> 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>Casa Orinda:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=863\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=878\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=862\">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/cp307iPod_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/casaorinda17.jpg\" alt=\"Casa Orinda\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/casaorinda7.jpg\" alt=\"Casa Orinda\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/casaorinda6.jpg\" alt=\"Casa Orinda\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/casaorinda20.jpg\" alt=\"Casa Orinda\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/casaorinda8.jpg\" alt=\"Casa Orinda\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/casaorinda2.jpg\" alt=\"Casa Orinda\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=casa+orinda+orinda+ca&mrt=kmlkmz&ie=UTF8&cid=37879358,-122182319,15722138908392475339&s=AARTsJor-tGgEnsmmpsuH9IQkh5q8KdaVQ&ll=37.971267,-122.148743&spn=0.189454,0.291824&z=11&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=casa+orinda+orinda+ca&mrt=kmlkmz&ie=UTF8&cid=37879358,-122182319,15722138908392475339&ll=37.971267,-122.148743&spn=0.189454,0.291824&z=11&iwloc=A&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>\n20 Bryant Way\u003cbr>\nOrinda, CA 94563\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Complimentary valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 925-254-2981\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:casaorindarestaurant@gmail.com\">casaorindarestaurant@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.casaorinda.net\">www.casaorinda.net\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> John Goyak\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Kenneth Jensen\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Kenneth Jensen\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Classic American-Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Famous fried chicken, prime rib, steaks\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> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 4:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 4:00pm-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> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1 day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> 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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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
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