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"content": "\u003cp>\u003cstrong>Casa Orinda: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=879\">restaurant info\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/casaorinda12.jpg\" alt=\"Dungeness Crab Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/casaorinda10.jpg\" alt=\"Fried Chicken with Mashed Potatoes, Vegetables and Biscuit\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/casaorinda16.jpg\" alt=\"New York Sirloin Steak\" hspace=\"3\">\u003cbr>\nDungeness Crab Salad; Fried Chicken with Mashed Potatoes, Vegetables and Biscuit; New York Sirloin Steak\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/obbe-knoop.jpg\" alt=\"Obbe Knoop\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Obbe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Casa Orinda\u003cbr>\n\u003cstrong>Reviewed Casa Orinda:\u003c/strong> Friday February 15, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n It’s not very often that you find a great quality and exciting restaurant hidden in a small East Bay community. Casa Orinda is just such a place. Hidden in the quiet, historical town of Orinda, Casa Orinda is a well known dining experience for locals and fortunately not well known outside of Lamorinda!\u003c/p>\n\u003cp>Nestled on the outskirts of Orinda Village, just past the Caldecott tunnel and right next to Highway 24, the building front and parking lot do not disclose what gem is hidden right in the middle of the East Bay hills. Casa Orinda doesn’t advertise its style and sophisticated food by outside appearances. If you don’t know the restaurant, you probably wouldn’t just “drop in.” Upon arrival at the restaurant, you are welcomed by extremely nice and courteous valet parking attendants. Almost all of them are college students, earning some extra cash during the evenings and weekends. Entering through the large wooden door, this restaurant seems to feel more like a nightclub, with no windows giving you an internal view of the restaurant. After entering the restaurant, you immediately get the feeling of being transported back into the old Wild Wild West — the large bar against a decorated back wall, the copper decorations — everything just reminds you of what it would have been like a hundred years ago. The tables, however, are set classically; white table linens, white napkins and are very, very comforting. That’s something this restaurant gives you from the moment you walk in, it’s very comforting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Casa Orinda menu is as surprising as the rest of the ambience. There are classical “feel good” dishes like country fried chicken with mashed potatoes, biscuits and gravy but also very sophisticated Dungeness crab salads and meat dishes; a fantastic combination for whatever guests you decide to bring. The quality of food presented is outstanding; extremely fresh and well prepared.\u003c/p>\n\u003cp>From the large selection of steaks from the broiler to the classical Italian pasta dishes, Casa Orinda demonstrates that a restaurant doesn’t have to strictly follow a one style; combining several cuisine styles actually makes the dining experience more special. The waitstaff and ambience within Casa Orinda is also on a very high level. The staff knows the dishes by heart, knows how to pair dishes with a wine selection, and is extremely friendly and courteous! A trend that seems to belong to Casa Orinda. The ambience of the restaurant, as mentioned before, is based upon the old saloon idea (there is a huge collection of old Western guns on display), with some practical modern touches here and there. A perfect setting for a Saturday night dinner, sophisticated but not too stuffy!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lesley-taylor.jpg\" alt=\"Lesley Taylor\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lesley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatric Physician Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nick’s Crispy Tacos\u003cbr>\n\u003cstrong>Reviewed Casa Orinda:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis evening I experienced a bit of local history in addition to enjoying a hearty meal. I drove east from San Francisco to the city of Orinda where I dined at Casa Orinda. From the street, there isn’t much to draw a passerby inside. A simple sign on a windowless building indicates the location of the restaurant. However, as soon as soon as I stepped through the doors I was intrigued.\u003c/p>\n\u003cp>A welcoming hostess greeted us without delay and showed us to our table. A large fire roared in the back of the dimly lit dining room. Walls were adorned with ranching memorabilia and a large moose head. Our friendly server informed us that the memorabilia on the walls was used locally at the ranches in the area. Of course this was over seventy-five years ago when Casa Orinda first opened!\u003c/p>\n\u003cp>Drinks and bread were brought to our table immediately. I opted for a bottle of beer, resisting the temptation of sampling one their stiff cocktails. Salad was my starter, which was simple, fresh, and straightforward. It consisted of a mound of iceberg lettuce with a sprinkle of carrots and a slice of beet. What the salad lacked in complexity, it made up for in traditional quality, much like the restaurant as a whole.\u003c/p>\n\u003cp>Minutes after finishing my salad, the entrees were brought to the table. I sampled the fried chicken along with bites of my mother’s New York Steak. The chicken was very crispy and came with a delicious biscuit. I topped the biscuit with a dollop of honey. Alongside the fried chicken came the creamiest mashed potatoes I’ve ever had. They melted in my mouth! My mother’s steak was my favorite dish. It was cooked perfectly and had a rich flavor. My mother, who grew up on a ranch in Colorado, felt that the food was very much like the meals her mother would make her back home.\u003c/p>\n\u003cp>For dessert we split the “cooked fruit of the day” (an apple-blueberry cobbler topped with ice cream) and a slice of mud pie. The warm fruit was served in a casserole dish straight from the oven — warm and delicious. The mud pie was a generous wedge of coffee ice cream in a cookie crust with a pool of melted chocolate surrounding it. The desserts did not venture off the beaten track, yet they satisfied my sweet tooth thoroughly.\u003c/p>\n\u003cp>I enjoyed my experience at Casa Orinda because of the local historical flare and some scrumptious dishes. I also appreciated the kind service and low noise level in the restaurant. The server took some time to talk to my dining companions and me, which we all enjoyed. The portions were large for the price, and I went home full. While I won’t get a chance to work off the food during a day of ranching, I certainly enjoyed an authentic ranching restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emily-avila.jpg\" alt=\"Emily Avila\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Côté Sud\u003cbr>\n\u003cstrong>Reviewed Casa Orinda:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs soon as you walk into Casa Orinda, you are quickly reminded you’re not in the big city anymore. Two pairs of huge horns that looked like they’d come from wooly mammoths hang over the wood-paneled bar. Other décor included several cases of guns, shotguns, and rifles, as well as painted scenes from the “wild west.” This, of course, gave us pause before we might complain about the service or food.\u003c/p>\n\u003cp>When we arrived, there were several families enjoying an early Sunday dinner. It became obvious that this was no place for vegetarians. There were no less than ten chicken dishes and eight veal dishes on the menu—all varying forms of quasi-Italian-American cuisine ranging from veal parmegiana to chicken piccata.\u003c/p>\n\u003cp>I ordered the supposedly “famous” fried chicken. My friends ordered the veal parmigiana and steak.\u003c/p>\n\u003cp>Service was a bit slow from taking our order to finally getting our meal. But it was fine as we enjoy dining at a slower pace, anyway.\u003c/p>\n\u003cp>My first course was the minestrone, which had a strong onion broth flavor that overwhelmed the few vegetables floating in it. When the main courses did arrive, it was overwhelming. The portions were enormous! I was able to give chicken away to everyone at the table and still have leftover to bring home!\u003c/p>\n\u003cp>The fried chicken was very juicy, but not greasy at all, with a nice crisp crust. The chicken itself could have benefited from a buttermilk soaking or brining to give it a little more flavor. The mashed potatoes were beaten to within an inch of their lives…not a single lump or sense of texture left. The vegetables weren’t really a side dish, but seemed more like a garnish. We decided perhaps vegetables were beside the point here.\u003c/p>\n\u003cp>My dish came with a light and buttery buttermilk biscuit that I quickly devoured. I avoided the accompanying gravy, not being a big fan.\u003c/p>\n\u003cp>The veal parmigiana was completely obscured by a mountain of tomato sauce and melted cheese that frankly overwhelmed the delicate meat smothered underneath. The steaks seemed to be acceptable by the two people who ordered them. They came with baked potatoes with “everything on them” and three enormous onion rings on top.\u003c/p>\n\u003cp>We were way too full to even consider a single shared dessert for the table.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We really wanted to enjoy this historical restaurant, which seems like a Western outpost. We didn’t feel like the décor was too kitchy because it seemed authentic rather than contrived. We can see why it would be a family favorite, what with all that fried food and huge portions. But in the end, the only star was the fried chicken.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n20 Bryant Way\r\nOrinda, CA 94563\r\n\u003cstrong>Phone:\u003c/strong> 925-254-2981\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.casaorinda.net\">www.casaorinda.net\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Casa Orinda: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=879\">restaurant info\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/casaorinda12.jpg\" alt=\"Dungeness Crab Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/casaorinda10.jpg\" alt=\"Fried Chicken with Mashed Potatoes, Vegetables and Biscuit\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/casaorinda16.jpg\" alt=\"New York Sirloin Steak\" hspace=\"3\">\u003cbr>\nDungeness Crab Salad; Fried Chicken with Mashed Potatoes, Vegetables and Biscuit; New York Sirloin Steak\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/obbe-knoop.jpg\" alt=\"Obbe Knoop\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Obbe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Casa Orinda\u003cbr>\n\u003cstrong>Reviewed Casa Orinda:\u003c/strong> Friday February 15, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n It’s not very often that you find a great quality and exciting restaurant hidden in a small East Bay community. Casa Orinda is just such a place. Hidden in the quiet, historical town of Orinda, Casa Orinda is a well known dining experience for locals and fortunately not well known outside of Lamorinda!\u003c/p>\n\u003cp>Nestled on the outskirts of Orinda Village, just past the Caldecott tunnel and right next to Highway 24, the building front and parking lot do not disclose what gem is hidden right in the middle of the East Bay hills. Casa Orinda doesn’t advertise its style and sophisticated food by outside appearances. If you don’t know the restaurant, you probably wouldn’t just “drop in.” Upon arrival at the restaurant, you are welcomed by extremely nice and courteous valet parking attendants. Almost all of them are college students, earning some extra cash during the evenings and weekends. Entering through the large wooden door, this restaurant seems to feel more like a nightclub, with no windows giving you an internal view of the restaurant. After entering the restaurant, you immediately get the feeling of being transported back into the old Wild Wild West — the large bar against a decorated back wall, the copper decorations — everything just reminds you of what it would have been like a hundred years ago. The tables, however, are set classically; white table linens, white napkins and are very, very comforting. That’s something this restaurant gives you from the moment you walk in, it’s very comforting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Casa Orinda menu is as surprising as the rest of the ambience. There are classical “feel good” dishes like country fried chicken with mashed potatoes, biscuits and gravy but also very sophisticated Dungeness crab salads and meat dishes; a fantastic combination for whatever guests you decide to bring. The quality of food presented is outstanding; extremely fresh and well prepared.\u003c/p>\n\u003cp>From the large selection of steaks from the broiler to the classical Italian pasta dishes, Casa Orinda demonstrates that a restaurant doesn’t have to strictly follow a one style; combining several cuisine styles actually makes the dining experience more special. The waitstaff and ambience within Casa Orinda is also on a very high level. The staff knows the dishes by heart, knows how to pair dishes with a wine selection, and is extremely friendly and courteous! A trend that seems to belong to Casa Orinda. The ambience of the restaurant, as mentioned before, is based upon the old saloon idea (there is a huge collection of old Western guns on display), with some practical modern touches here and there. A perfect setting for a Saturday night dinner, sophisticated but not too stuffy!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lesley-taylor.jpg\" alt=\"Lesley Taylor\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lesley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatric Physician Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nick’s Crispy Tacos\u003cbr>\n\u003cstrong>Reviewed Casa Orinda:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis evening I experienced a bit of local history in addition to enjoying a hearty meal. I drove east from San Francisco to the city of Orinda where I dined at Casa Orinda. From the street, there isn’t much to draw a passerby inside. A simple sign on a windowless building indicates the location of the restaurant. However, as soon as soon as I stepped through the doors I was intrigued.\u003c/p>\n\u003cp>A welcoming hostess greeted us without delay and showed us to our table. A large fire roared in the back of the dimly lit dining room. Walls were adorned with ranching memorabilia and a large moose head. Our friendly server informed us that the memorabilia on the walls was used locally at the ranches in the area. Of course this was over seventy-five years ago when Casa Orinda first opened!\u003c/p>\n\u003cp>Drinks and bread were brought to our table immediately. I opted for a bottle of beer, resisting the temptation of sampling one their stiff cocktails. Salad was my starter, which was simple, fresh, and straightforward. It consisted of a mound of iceberg lettuce with a sprinkle of carrots and a slice of beet. What the salad lacked in complexity, it made up for in traditional quality, much like the restaurant as a whole.\u003c/p>\n\u003cp>Minutes after finishing my salad, the entrees were brought to the table. I sampled the fried chicken along with bites of my mother’s New York Steak. The chicken was very crispy and came with a delicious biscuit. I topped the biscuit with a dollop of honey. Alongside the fried chicken came the creamiest mashed potatoes I’ve ever had. They melted in my mouth! My mother’s steak was my favorite dish. It was cooked perfectly and had a rich flavor. My mother, who grew up on a ranch in Colorado, felt that the food was very much like the meals her mother would make her back home.\u003c/p>\n\u003cp>For dessert we split the “cooked fruit of the day” (an apple-blueberry cobbler topped with ice cream) and a slice of mud pie. The warm fruit was served in a casserole dish straight from the oven — warm and delicious. The mud pie was a generous wedge of coffee ice cream in a cookie crust with a pool of melted chocolate surrounding it. The desserts did not venture off the beaten track, yet they satisfied my sweet tooth thoroughly.\u003c/p>\n\u003cp>I enjoyed my experience at Casa Orinda because of the local historical flare and some scrumptious dishes. I also appreciated the kind service and low noise level in the restaurant. The server took some time to talk to my dining companions and me, which we all enjoyed. The portions were large for the price, and I went home full. While I won’t get a chance to work off the food during a day of ranching, I certainly enjoyed an authentic ranching restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emily-avila.jpg\" alt=\"Emily Avila\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Côté Sud\u003cbr>\n\u003cstrong>Reviewed Casa Orinda:\u003c/strong> Sunday February 17, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs soon as you walk into Casa Orinda, you are quickly reminded you’re not in the big city anymore. Two pairs of huge horns that looked like they’d come from wooly mammoths hang over the wood-paneled bar. Other décor included several cases of guns, shotguns, and rifles, as well as painted scenes from the “wild west.” This, of course, gave us pause before we might complain about the service or food.\u003c/p>\n\u003cp>When we arrived, there were several families enjoying an early Sunday dinner. It became obvious that this was no place for vegetarians. There were no less than ten chicken dishes and eight veal dishes on the menu—all varying forms of quasi-Italian-American cuisine ranging from veal parmegiana to chicken piccata.\u003c/p>\n\u003cp>I ordered the supposedly “famous” fried chicken. My friends ordered the veal parmigiana and steak.\u003c/p>\n\u003cp>Service was a bit slow from taking our order to finally getting our meal. But it was fine as we enjoy dining at a slower pace, anyway.\u003c/p>\n\u003cp>My first course was the minestrone, which had a strong onion broth flavor that overwhelmed the few vegetables floating in it. When the main courses did arrive, it was overwhelming. The portions were enormous! I was able to give chicken away to everyone at the table and still have leftover to bring home!\u003c/p>\n\u003cp>The fried chicken was very juicy, but not greasy at all, with a nice crisp crust. The chicken itself could have benefited from a buttermilk soaking or brining to give it a little more flavor. The mashed potatoes were beaten to within an inch of their lives…not a single lump or sense of texture left. The vegetables weren’t really a side dish, but seemed more like a garnish. We decided perhaps vegetables were beside the point here.\u003c/p>\n\u003cp>My dish came with a light and buttery buttermilk biscuit that I quickly devoured. I avoided the accompanying gravy, not being a big fan.\u003c/p>\n\u003cp>The veal parmigiana was completely obscured by a mountain of tomato sauce and melted cheese that frankly overwhelmed the delicate meat smothered underneath. The steaks seemed to be acceptable by the two people who ordered them. They came with baked potatoes with “everything on them” and three enormous onion rings on top.\u003c/p>\n\u003cp>We were way too full to even consider a single shared dessert for the table.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We really wanted to enjoy this historical restaurant, which seems like a Western outpost. We didn’t feel like the décor was too kitchy because it seemed authentic rather than contrived. We can see why it would be a family favorite, what with all that fried food and huge portions. But in the end, the only star was the fried chicken.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Casa Orinda: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=879\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=863\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=862\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Chicken Cutlet\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Kenneth Jensen\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Classic American/Italian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nThe ultimate comfort food for chilly days, the Country Style Chicken from the Casa Orinda kitchen is a tender chicken breast, creamy mashed potatoes and gravy.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1 whole boneless, skinless chicken breast\u003cbr>\n1/2 loaf Acme Sweet Batard\u003cbr>\n1/2 lb. (2 sticks) butter or 1 stick butter and 1/2 cup chicken fat\u003cbr>\n6 tablespoons flour\u003cbr>\n1 cup chicken stock\u003cbr>\n1/2 cup cream\u003cbr>\nSalt\u003cbr>\nPepper\u003cbr>\n2 eggs\u003cbr>\n1 oz clarified butter\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Separate the chicken breast into two halves. Place the each half between two sheets of plastic wrap and pound lightly with the flat side of a cleaver or heavy mallet. Pound to a thickness of about 3/8 inch, taking care not to hit so hard that you tear the flesh. Set aside.\u003c/p>\n\u003cp>2. To prepare the breadcrumbs, remove the crust from the loaf of fresh bread and tear the bread into a few pieces and process in a food processor for 45 seconds. Set aside.\u003c/p>\n\u003cp>3. To make the gravy, melt the chicken fat and/or the sticks of butter over medium heat. When the fat is melted, add 3 tablespoons of the flour and stir for 2 or 3 minutes. Cook the roux without letting it brown. Add the chicken stock and the cream and simmer for about 15 minutes. Salt and pepper to taste.\u003c/p>\n\u003cp>4. Beat the two eggs in a broad, shallow dish. Put the remaining 3 tablespoons of flour on one plate, the breadcrumbs on another plate. Dredge the chicken in the flour first, then dip in the beaten eggs, and finally in the breadcrumbs.\u003c/p>\n\u003cp>5. Heat the clarified butter in a heavy bottom saucepan. The butter should be good and hot, or you won’t achieve the golden brown color. Cook the breasts on one side until golden brown. Turn and cook on the other side for 2 or 3 minutes. Remove from the pan and pat the breast with a paper towel to remove excess butter.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nSpoon some gravy onto a warm plate and put the breast on top. Serve with mashed potatoes and sautéed vegetables.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nMcManis Petitie Syrah, CA 2006 or BoaVentura de Caires Pinot Grigio/Albarino blend, CA 2005/2006\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Casa Orinda: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=879\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=863\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=862\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Chicken Cutlet\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Kenneth Jensen\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Classic American/Italian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nThe ultimate comfort food for chilly days, the Country Style Chicken from the Casa Orinda kitchen is a tender chicken breast, creamy mashed potatoes and gravy.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1 whole boneless, skinless chicken breast\u003cbr>\n1/2 loaf Acme Sweet Batard\u003cbr>\n1/2 lb. (2 sticks) butter or 1 stick butter and 1/2 cup chicken fat\u003cbr>\n6 tablespoons flour\u003cbr>\n1 cup chicken stock\u003cbr>\n1/2 cup cream\u003cbr>\nSalt\u003cbr>\nPepper\u003cbr>\n2 eggs\u003cbr>\n1 oz clarified butter\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Separate the chicken breast into two halves. Place the each half between two sheets of plastic wrap and pound lightly with the flat side of a cleaver or heavy mallet. Pound to a thickness of about 3/8 inch, taking care not to hit so hard that you tear the flesh. Set aside.\u003c/p>\n\u003cp>2. To prepare the breadcrumbs, remove the crust from the loaf of fresh bread and tear the bread into a few pieces and process in a food processor for 45 seconds. Set aside.\u003c/p>\n\u003cp>3. To make the gravy, melt the chicken fat and/or the sticks of butter over medium heat. When the fat is melted, add 3 tablespoons of the flour and stir for 2 or 3 minutes. Cook the roux without letting it brown. Add the chicken stock and the cream and simmer for about 15 minutes. Salt and pepper to taste.\u003c/p>\n\u003cp>4. Beat the two eggs in a broad, shallow dish. Put the remaining 3 tablespoons of flour on one plate, the breadcrumbs on another plate. Dredge the chicken in the flour first, then dip in the beaten eggs, and finally in the breadcrumbs.\u003c/p>\n\u003cp>5. Heat the clarified butter in a heavy bottom saucepan. The butter should be good and hot, or you won’t achieve the golden brown color. Cook the breasts on one side until golden brown. Turn and cook on the other side for 2 or 3 minutes. Remove from the pan and pat the breast with a paper towel to remove excess butter.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nSpoon some gravy onto a warm plate and put the breast on top. Serve with mashed potatoes and sautéed vegetables.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nMcManis Petitie Syrah, CA 2006 or BoaVentura de Caires Pinot Grigio/Albarino blend, CA 2005/2006\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Nick’s Crispy Tacos:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=868\">reviews\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 decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos1.jpg\" alt=\"Nicks Crispy Tacos\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos13.jpg\" alt=\"Nicks Crispy Tacos\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos5.jpg\" alt=\"Nicks Crispy Tacos\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos10.jpg\" alt=\"Nicks Crispy Tacos\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos22.jpg\" alt=\"Nicks Crispy Tacos\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos11.jpg\" alt=\"Nicks Crispy Tacos\">\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=nick's+crispy+tacos+sf&mrt=all&sll=37.80775,-122.417736&sspn=0.040009,0.07021&ie=UTF8&hq=nick's+crispy+tacos&hnear=San+Francisco,+CA&ll=37.815344,-122.413616&spn=0.076636,0.140419&z=13&iwloc=A&cid=16009199916528563361\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1500 Broadway (at Polk)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-409-TACO (8226)\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:crispytaco@sbcglobal.net\">crispytaco@sbcglobal.net\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Bistro Investors LLC\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Gerardo Cortez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tacos\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and margaritas\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:30am-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:30am-9:00pm (10:30am-3:00pm on the 2nd Sunday of each month)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, weekend breakfast, and brunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, for orders of over $100\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\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for parties of 8 or more\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\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> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, nightly DJ music\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\u003cbr />\r\n1500 Broadway (at Polk)\u003cbr />\r\nSan Francisco, CA 94109\u003cbr />\r\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=nick%27s+crispy+tacos+sf&mrt=all&sll=37.80775,-122.417736&sspn=0.040009,0.07021&ie=UTF8&hq=nick%27s+crispy+tacos&hnear=San+Francisco,+CA&ll=37.800019,-122.422028&spn=0.076636,0.140419&z=13&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-409-TACO (8226)\u003cbr />\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=868\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Nick’s Crispy Tacos:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=868\">reviews\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 decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos1.jpg\" alt=\"Nicks Crispy Tacos\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos13.jpg\" alt=\"Nicks Crispy Tacos\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos5.jpg\" alt=\"Nicks Crispy Tacos\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos10.jpg\" alt=\"Nicks Crispy Tacos\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos22.jpg\" alt=\"Nicks Crispy Tacos\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos11.jpg\" alt=\"Nicks Crispy Tacos\">\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=nick's+crispy+tacos+sf&mrt=all&sll=37.80775,-122.417736&sspn=0.040009,0.07021&ie=UTF8&hq=nick's+crispy+tacos&hnear=San+Francisco,+CA&ll=37.815344,-122.413616&spn=0.076636,0.140419&z=13&iwloc=A&cid=16009199916528563361\">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>\n1500 Broadway (at Polk)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-409-TACO (8226)\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:crispytaco@sbcglobal.net\">crispytaco@sbcglobal.net\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Bistro Investors LLC\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Gerardo Cortez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tacos\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and margaritas\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:30am-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:30am-9:00pm (10:30am-3:00pm on the 2nd Sunday of each month)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, weekend breakfast, and brunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, for orders of over $100\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\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for parties of 8 or more\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\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> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, nightly DJ music\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Nick’s Crispy Tacos: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=881\">restaurant info\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/nickscrispytacos17.jpg\" alt=\"Chicken Tortilla Soup\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos18.jpg\" alt=\"Cheese Quesadilla and Corn on the Cob\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos19.jpg\" alt=\"Nicks Crispy Chicken Tacos\" hspace=\"3\">\u003cbr>\nChicken Tortilla Soup, Cheese Quesadilla and Corn on the Cob, Nick’s Crispy Chicken Tacos\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lesley-taylor.jpg\" alt=\"Lesley Taylor\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lesley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatric Physician Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nick’s Crispy Tacos\u003cbr>\n\u003cstrong>Reviewed Nick’s Crispy Tacos:\u003c/strong> Tuesday February 19, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWalking into Nick’s Crispy Tacos on Polk Street always feels like I’m walking into a good time. Festive music plays in the background; sometimes it is Mexican music, but tonight it was the Grateful Dead. The tables are topped with cheerful, floral tablecloths.\u003c/p>\n\u003cp>The walls are a deep red color. Hanging from the ceiling are massive crystal chandeliers. Under the same roof as Nick’s is Rouge, the well-known San Francisco nightclub. The two businesses share the space dishing out tacos by day and tequila by night. While Nick’s is open, patrons are free to dine at the bar or at the booth tables in the Rouge section of the premises.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tonight was Taco Tuesday at Nick’s. This meant that the tacos, quesadillas, and chips/guacamole were all two dollars! At Nick’s the style is very casual. Diners order at the counter, are given a number, and then the food is brought to their table. We started with a basket of chips and a couple of Dos Equis. The salsa smothering the chips is extraordinary. It is fresh and packed with juicy flavor. The chips are thicker than ordinary tortilla chips and accompany the salsa perfectly.\u003c/p>\n\u003cp>Within about 5 minutes of choosing a booth, the food was brought to the table. The chicken tortilla soup is the best I have ever tasted. It has a savory chicken broth, diced carrots and celery, hearty chunks of chicken, and a handful of tortilla strips. To top it off, a sprinkle of delicious white cheese melts on top of the steaming concoction. In addition to the chicken tortilla soup, I had a cheese quesadilla. This is a simple item on the menu; however, the high quality ingredients made it shine above your ordinary cheese quesadilla. The tortilla was cooked until golden brown with a generous amount of salty Mexican cheese oozing out the sides. Eating this quesadilla with a spoonful of Nick’s salsa is unbeatable. On the side we ordered the corn on the cob. Typically, I am not a corn eater, though rumor has it that Nick’s corn is some of the tastiest. I had to give it a shot. This corn is smeared with a creamy, peppery, cheese sauce. It was delicious. Eat the corn.\u003c/p>\n\u003cp>Young professionals grabbing a burrito on their way home mingled with parents of young babies bobbing to the music. Nick’s is an easy restaurant to enjoy for most everyone. The prices are very reasonable for a great Mexican meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emily-avila.jpg\" alt=\"Emily Avila\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Côté Sud\u003cbr>\n\u003cstrong>Reviewed Nick’s Crispy Tacos:\u003c/strong> Sunday February 10, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is not exactly what we expected from a taco joint — heavy crystal chandeliers, red velvet booth banquettes, red leather couches, plastic chairs, flowery plastic tablecloths, and red walls. It was busy, but not jammed, with some families with small children enjoying a casual meal. I loved the sign that says “no cell phones”!\u003c/p>\n\u003cp>We ordered at the bar — it seems to be a bar/lounge at night — and waited at a small table. The menu looked promising: Niman Ranch meats, organic chicken, and line-caught fish. Clearly the owners care about their ingredients. Service was friendly and efficient.\u003c/p>\n\u003cp>The thick tortilla chips seemed to be homemade, but the crispiness was starting to stale. It’s hard to keep homemade chips fresh all day, so by the afternoon they were getting less crispy and chewier. The guacamole was creamy and mild-flavored, but the “salsa” was more like just chopped tomatoes — no onions, cilantro or other ingredients.\u003c/p>\n\u003cp>Given the name of the restaurant, we ordered our tacos “Nick’s Way.” That means, for an extra .95 cents, they add jack cheese and guacamole and shove it all into a fried taco shell inside a soft corn tortilla. The star of our meal was the generously proportioned \u003cem>pescado\u003c/em> taco, a fried white fish filet with cabbage, onions, and a tangy lime-flavored sauce. The crispy shells suffered a similar fate as the chips — they were getting a little chewy. We joked that perhaps it should be called “Nick’s Chewy Tacos.”\u003c/p>\n\u003cp>The \u003cem>carne asada\u003c/em> taco was prepared similarly — grilled bits of beef with the same accompanying condiments and pinto beans, except no tangy sauce. This was a little bland. It could have gained a lot by using marinated steak. As we lifted the \u003cem>carne asada\u003c/em> off the paper lining of the plastic basket, there was a small pool of grease. For some, this could be a good thing.\u003c/p>\n\u003cp>Finally, we sampled the chicken quesadilla with sour cream and guacamole. It looked beautiful and huge with a golden tortilla crust. But it looked better than it tasted. Actually, it tasted just fine with tender chicken, but again a little on the bland side.\u003c/p>\n\u003cp>For beverages, they had a modest selection of beers. We chose Bohemian, which was a nice complement to the meal.\u003c/p>\n\u003cp>Overall, the food was good but lacked the spice or heat that we expect with Mexican food. San Francisco can boast many great taquerias and this was probably one of the better fish tacos we’ve had. But the blandness of the food left it lacking.\u003c/p>\n\u003cp>At $29 for two people, it wasn’t the cheapest taco joint in town. But we’re willing to pay extra for the high quality ingredients. If we find ourselves back in the Russian Hill neighborhood, we’ll go back. But we’re not likely to go back just to visit Nick’s. There are too many other great taquerias throughout the city to warrant a trek across town.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/obbe-knoop.jpg\" alt=\"Obbe Knoop\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Obbe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Casa Orinda\u003cbr>\n\u003cstrong>Reviewed Nick’s Crispy Tacos:\u003c/strong> Monday February 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n After working up a healthy appetite during a day of shopping in San Francisco, we decided to still our growing appetite by visiting Nick’s Crispy Tacos.\u003c/p>\n\u003cp>Nick’s Crispy Taco (sharing one space with well known nightclub, Rouge) is located in a cozy neighborhood close to the marina and looks promising from the outside! Unfortunately, my “cold sweat” started right after walking through the door. It immediately triggered flashbacks to my younger years, when I used to hang out in nightclubs. I would be having a great time in a dim lit, cozy club, but suddenly be shocked by the bright lights turning on, signaling it was closing time. Those bright lights shattered the ambiance completely and showed how ugly a nightclub really was without the darkness to hide it. Well, in short, that’s Nick Crispy Tacos. Just imagine some cheap outside furniture in that space with plastic flowery tablecloths and you’ll have a good impression of Nick’s!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As for the food, it’s decent and something you can find all over California. In my opinion, this would be a great place for taco “take-out” if I lived in the neighborhood, but it’s not I place I would go out of my way for to get too!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1500 Broadway (at Polk)\r\nSan Francisco, CA 94109\r\n\u003cstrong>Phone:\u003c/strong> 415-409-TACO (8226)\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Nick’s Crispy Tacos: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=881\">restaurant info\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/nickscrispytacos17.jpg\" alt=\"Chicken Tortilla Soup\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos18.jpg\" alt=\"Cheese Quesadilla and Corn on the Cob\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/nickscrispytacos19.jpg\" alt=\"Nicks Crispy Chicken Tacos\" hspace=\"3\">\u003cbr>\nChicken Tortilla Soup, Cheese Quesadilla and Corn on the Cob, Nick’s Crispy Chicken Tacos\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lesley-taylor.jpg\" alt=\"Lesley Taylor\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lesley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatric Physician Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nick’s Crispy Tacos\u003cbr>\n\u003cstrong>Reviewed Nick’s Crispy Tacos:\u003c/strong> Tuesday February 19, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWalking into Nick’s Crispy Tacos on Polk Street always feels like I’m walking into a good time. Festive music plays in the background; sometimes it is Mexican music, but tonight it was the Grateful Dead. The tables are topped with cheerful, floral tablecloths.\u003c/p>\n\u003cp>The walls are a deep red color. Hanging from the ceiling are massive crystal chandeliers. Under the same roof as Nick’s is Rouge, the well-known San Francisco nightclub. The two businesses share the space dishing out tacos by day and tequila by night. While Nick’s is open, patrons are free to dine at the bar or at the booth tables in the Rouge section of the premises.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tonight was Taco Tuesday at Nick’s. This meant that the tacos, quesadillas, and chips/guacamole were all two dollars! At Nick’s the style is very casual. Diners order at the counter, are given a number, and then the food is brought to their table. We started with a basket of chips and a couple of Dos Equis. The salsa smothering the chips is extraordinary. It is fresh and packed with juicy flavor. The chips are thicker than ordinary tortilla chips and accompany the salsa perfectly.\u003c/p>\n\u003cp>Within about 5 minutes of choosing a booth, the food was brought to the table. The chicken tortilla soup is the best I have ever tasted. It has a savory chicken broth, diced carrots and celery, hearty chunks of chicken, and a handful of tortilla strips. To top it off, a sprinkle of delicious white cheese melts on top of the steaming concoction. In addition to the chicken tortilla soup, I had a cheese quesadilla. This is a simple item on the menu; however, the high quality ingredients made it shine above your ordinary cheese quesadilla. The tortilla was cooked until golden brown with a generous amount of salty Mexican cheese oozing out the sides. Eating this quesadilla with a spoonful of Nick’s salsa is unbeatable. On the side we ordered the corn on the cob. Typically, I am not a corn eater, though rumor has it that Nick’s corn is some of the tastiest. I had to give it a shot. This corn is smeared with a creamy, peppery, cheese sauce. It was delicious. Eat the corn.\u003c/p>\n\u003cp>Young professionals grabbing a burrito on their way home mingled with parents of young babies bobbing to the music. Nick’s is an easy restaurant to enjoy for most everyone. The prices are very reasonable for a great Mexican meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emily-avila.jpg\" alt=\"Emily Avila\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Côté Sud\u003cbr>\n\u003cstrong>Reviewed Nick’s Crispy Tacos:\u003c/strong> Sunday February 10, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis is not exactly what we expected from a taco joint — heavy crystal chandeliers, red velvet booth banquettes, red leather couches, plastic chairs, flowery plastic tablecloths, and red walls. It was busy, but not jammed, with some families with small children enjoying a casual meal. I loved the sign that says “no cell phones”!\u003c/p>\n\u003cp>We ordered at the bar — it seems to be a bar/lounge at night — and waited at a small table. The menu looked promising: Niman Ranch meats, organic chicken, and line-caught fish. Clearly the owners care about their ingredients. Service was friendly and efficient.\u003c/p>\n\u003cp>The thick tortilla chips seemed to be homemade, but the crispiness was starting to stale. It’s hard to keep homemade chips fresh all day, so by the afternoon they were getting less crispy and chewier. The guacamole was creamy and mild-flavored, but the “salsa” was more like just chopped tomatoes — no onions, cilantro or other ingredients.\u003c/p>\n\u003cp>Given the name of the restaurant, we ordered our tacos “Nick’s Way.” That means, for an extra .95 cents, they add jack cheese and guacamole and shove it all into a fried taco shell inside a soft corn tortilla. The star of our meal was the generously proportioned \u003cem>pescado\u003c/em> taco, a fried white fish filet with cabbage, onions, and a tangy lime-flavored sauce. The crispy shells suffered a similar fate as the chips — they were getting a little chewy. We joked that perhaps it should be called “Nick’s Chewy Tacos.”\u003c/p>\n\u003cp>The \u003cem>carne asada\u003c/em> taco was prepared similarly — grilled bits of beef with the same accompanying condiments and pinto beans, except no tangy sauce. This was a little bland. It could have gained a lot by using marinated steak. As we lifted the \u003cem>carne asada\u003c/em> off the paper lining of the plastic basket, there was a small pool of grease. For some, this could be a good thing.\u003c/p>\n\u003cp>Finally, we sampled the chicken quesadilla with sour cream and guacamole. It looked beautiful and huge with a golden tortilla crust. But it looked better than it tasted. Actually, it tasted just fine with tender chicken, but again a little on the bland side.\u003c/p>\n\u003cp>For beverages, they had a modest selection of beers. We chose Bohemian, which was a nice complement to the meal.\u003c/p>\n\u003cp>Overall, the food was good but lacked the spice or heat that we expect with Mexican food. San Francisco can boast many great taquerias and this was probably one of the better fish tacos we’ve had. But the blandness of the food left it lacking.\u003c/p>\n\u003cp>At $29 for two people, it wasn’t the cheapest taco joint in town. But we’re willing to pay extra for the high quality ingredients. If we find ourselves back in the Russian Hill neighborhood, we’ll go back. But we’re not likely to go back just to visit Nick’s. There are too many other great taquerias throughout the city to warrant a trek across town.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/obbe-knoop.jpg\" alt=\"Obbe Knoop\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Obbe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Casa Orinda\u003cbr>\n\u003cstrong>Reviewed Nick’s Crispy Tacos:\u003c/strong> Monday February 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n After working up a healthy appetite during a day of shopping in San Francisco, we decided to still our growing appetite by visiting Nick’s Crispy Tacos.\u003c/p>\n\u003cp>Nick’s Crispy Taco (sharing one space with well known nightclub, Rouge) is located in a cozy neighborhood close to the marina and looks promising from the outside! Unfortunately, my “cold sweat” started right after walking through the door. It immediately triggered flashbacks to my younger years, when I used to hang out in nightclubs. I would be having a great time in a dim lit, cozy club, but suddenly be shocked by the bright lights turning on, signaling it was closing time. Those bright lights shattered the ambiance completely and showed how ugly a nightclub really was without the darkness to hide it. Well, in short, that’s Nick Crispy Tacos. Just imagine some cheap outside furniture in that space with plastic flowery tablecloths and you’ll have a good impression of Nick’s!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for the food, it’s decent and something you can find all over California. In my opinion, this would be a great place for taco “take-out” if I lived in the neighborhood, but it’s not I place I would go out of my way for to get too!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Côté Sud: Restaurant Info [CLOSED]",
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"content": "\u003cp>\u003cstrong>Côté Sud:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=867\">reviews\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/cotesud13.jpg\" alt=\"Cote Sud\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/cotesud3.jpg\" alt=\"Cote Sud\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/cotesud4.jpg\" alt=\"Cote Sud\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/cotesud10.jpg\" alt=\"Cote Sud\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/cotesud15.jpg\" alt=\"Cote Sud\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/cotesud12.jpg\" alt=\"Cote Sud\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=cote+sud+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37760878,-122436737,2137520083377288954&s=AARTsJr-gyMHiAyM0brbykc7f9HEMZU0zA&ll=37.769086,-122.43207&spn=0.023747,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=cote+sud+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37760878,-122436737,2137520083377288954&ll=37.769086,-122.43207&spn=0.023747,0.036478&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>\n4238 18th Street (at Diamond)\u003cbr>\nSan Francisco, CA 94114\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-255-6565\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:cotesude@cotesudsf.com\">cotesud@cotesudsf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cotesudsf.com\">www.cotesudesf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Raymond Arbelbide\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Pierre Smets\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Dennis Clews\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Braised rabbit\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> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Available every day\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> Recommended for weekends\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 2-3 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> No\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Jazz on Thursdays\u003c/p>\n\n",
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"excerpt": "\u003ciframe width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=cote+sud+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37760878,-122436737,2137520083377288954&s=AARTsJr-gyMHiAyM0brbykc7f9HEMZU0zA&ll=37.769086,-122.43207&spn=0.023747,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr />\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=cote+sud+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37760878,-122436737,2137520083377288954&ll=37.769086,-122.43207&spn=0.023747,0.036478&z=14&iwloc=A&source=embed\">View Larger Map\u003c/a>\r\n\r\n\u003cstrong>Location:\u003c/strong>\r\n4238 18th Street (at Diamond)\r\nSan Francisco, CA 94114\r\n\u003cstrong>Phone:\u003c/strong> 415-255-6565\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cotesudsf.com\">www.cotesudesf.com\u003c/a>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=867\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Côté Sud:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=867\">reviews\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/cotesud13.jpg\" alt=\"Cote Sud\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/cotesud3.jpg\" alt=\"Cote Sud\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/cotesud4.jpg\" alt=\"Cote Sud\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/cotesud10.jpg\" alt=\"Cote Sud\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/cotesud15.jpg\" alt=\"Cote Sud\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/cotesud12.jpg\" alt=\"Cote Sud\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=cote+sud+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37760878,-122436737,2137520083377288954&s=AARTsJr-gyMHiAyM0brbykc7f9HEMZU0zA&ll=37.769086,-122.43207&spn=0.023747,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=cote+sud+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37760878,-122436737,2137520083377288954&ll=37.769086,-122.43207&spn=0.023747,0.036478&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>\n4238 18th Street (at Diamond)\u003cbr>\nSan Francisco, CA 94114\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-255-6565\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:cotesude@cotesudsf.com\">cotesud@cotesudsf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cotesudsf.com\">www.cotesudesf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Raymond Arbelbide\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Pierre Smets\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Dennis Clews\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Braised rabbit\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> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 6:00pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Available every day\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> Recommended for weekends\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 2-3 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> No\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Jazz on Thursdays\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Côté Sud: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=880\">restaurant info\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/cotesud14.jpg\" alt=\"Cassoulet\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/cotesud21.jpg\" alt=\"Duck Breast\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/cotesud25.jpg\" alt=\"Moelleux Chocolat\" hspace=\"3\">\u003cbr>\nCassoulet, Duck Breast, Moelleux Chocolat\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emily-avila.jpg\" alt=\"Emily Avila\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Côté Sud\u003cbr>\n\u003cstrong>Reviewed Côté Sud:\u003c/strong> Friday February 15, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived before the rush, so it was still relatively quiet. By the time we left around 9pm, there was a line and it was very lively. The interior is very simply decorated, and the tables are close together for an intimate dining experience. There always seems to be a large (6 or more) party there, and tonight was no exception.\u003c/p>\n\u003cp>We always order the chef’s tasting menu if it is available because we enjoy placing ourselves in the hands of the chef and sommelier.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While I prefer seared fois gras, this terrine was very creamy. The brioche could have been toasted a little more to give it more crispiness that would offset the buttery texture of the terrine. The dense reduced balsamic vinegar was a nice contrast to the richness of the dish.\u003c/p>\n\u003cp>My husband had the onion soup gratinée. The broth was very light in body but had enough of the onion flavor to carry the dish. It was piping hot.\u003c/p>\n\u003cp>The oysters were fresh and medium-sized (my favorite). The mignonette was a little too acidic so we went light on that.\u003c/p>\n\u003cp>The striped sea bass was very tender and moist. The sauce, which comes from the Basque region, was unexpected. But it provided a nice accompaniment to the fish.\u003c/p>\n\u003cp>Finally, the meat dish was beautifully composed with just a few thin slices of perfectly cooked duck breast with a small mound of microgreens.\u003c/p>\n\u003cp>Despite having all these dishes, I was not stuffed. The dishes were proportioned properly and the first two were very light.\u003c/p>\n\u003cp>My husband’s main dish was the cassoulet, my personal favorite dish here. The small white beans are so creamy and have had time to soak up the flavors of the lamb, sausage, and duck confit. The dish is served in an iron pot and dished out tableside.\u003c/p>\n\u003cp>Dessert was a puff pastry with a pistachio cream filling. It was quite good, but I might have preferred a slightly more pronounced pistachio flavor.\u003c/p>\n\u003cp>Overall, service was attentive despite it getting crowed and busy. The thumping sound of Castro-street-type disco music gave the restaurant a party atmosphere. Parking in the neighborhood can be tricky, but there are plenty of public transportation options—a good idea when you’re pairing wine with five courses!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/obbe-knoop.jpg\" alt=\"Obbe Knoop\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Obbe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Casa Orinda\u003cbr>\n\u003cstrong>Reviewed Côté Sud:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Côté Sud is not for the faint of heart! If you can’t stand being late, are afraid of heights and claustrophobic, this might not be your best dining experience. If you love great tasting food though, try to overcome these challenges and give Côté Sud a chance.\u003c/p>\n\u003cp>Côté Sud is located in the hart of the Castro district, making it hard to visit if you’re not within walking distance. Parking is a nightmare and you should expect to drive around for at least an hour on Saturday to find a spot within walking distance. Once you arrive at the restaurant, be prepared to climb steep, high stairs to enter the restaurant. Inside, suppress your feeling of claustrophobia and try to relax at your tightly spaced table.\u003c/p>\n\u003cp>Once seated, we actually started to enjoy the atmosphere and loved the vibrant buzz in this restaurant. This is a great place for enjoying a nice dining night out with friends. The waitstaff, most of whom are truly French, is there to serve your every need, but is also all business. No time for making friends here.\u003c/p>\n\u003cp>As we were waiting for some friends to join us (they were trying to find a parking spot), we requested a meat appetizer plate, something very common in France. The waiter told us that they had stopped serving this, but offered us some foie gras as an appetizer. A great gesture, as the foie gras terrine was excellent!\u003c/p>\n\u003cp>The rest of meal was, just like the appetizer, very, very good. We enjoyed the escargot ravioli, the flank steak, the duck confit, and other traditional French dishes. Although the portions served were un-American (just enough to satisfy you taste buds) our table felt satisfied after diner.\u003c/p>\n\u003cp>Côté Sud has some challenges with regards to their “environment” (parking, crowded space, etc.) but serves some great dishes! If you are in the neighborhood, Côté Sud is certainly worth a visit! But would I drive out there on a Saturday night to dine? Probably not.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lesley-taylor.jpg\" alt=\"Lesley Taylor\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lesley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatric Physician Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nick’s Crispy Tacos\u003cbr>\n\u003cstrong>Reviewed Côté Sud:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLast Saturday I dined at Côté Sud, a trendy French restaurant in the Castro district of San Francisco. Climbing one flight of stairs, I opened the door to a cheerful, bustling little bistro. The walls were lemon yellow, and the sloped wood ceiling was a rich burgundy color. Enclaves at the back of the restaurant were colored in a sky blue. I sat at the bar while I awaited my party’s arrival. The bar itself was made of marble, lit from beneath. This made for a very beautiful bar top. Once my dining companions arrived, we were shown to our table, which was located on an enclosed porch overlooking the street below. I usually find enclosed porches somewhat drafty, however, this porch was as toasty as the main room of the restaurant. In addition, a clear advantage of porch seating was that the noise level was much less.\u003c/p>\n\u003cp>Since it was Saturday night, the restaurant was quite busy. Our server, a delightful young man with a soft French accent, still managed to greet us within minutes of our seating. Later in the meal, he shared with us that he was from France originally, however, he’d never leave San Francisco. None of us could blame him.\u003c/p>\n\u003cp>We selected a bottle of Chateau La Fleur Biban, a modestly priced Bordeaux. I found the wine to be outstanding and paired nicely with the food. Pieces of épi baguette were delivered to our bread plates from a large basket. The bread was perfectly crusty with a soft center. For my appetizer I ordered the \u003cem>clafoutis de tomates cerises\u003c/em> (small bacon and tomato quiches) accompanied by a lightly dressed side of greens. The quiches were superbly packed with flavor. Two of my dining companions ordered the French onion soup. I would recommend the quiche to all, but reserve the French onion soup for die-hard French onion soup fans only.\u003c/p>\n\u003cp>The entrees arrived in a timely fashion. I decided to go with the famous Cassoulet Special, and I was not disappointed. Typically, the cassoulet is served tableside, however, due to the business of the evening the server opted to serve it in the kitchen and bring the warm dish out to me. This was perfectly acceptable. The cassoulet was a rich stew of white beans, sausage, and duck. My dining companions all enjoyed bites of this dish. I sampled bites of the steak, which while satisfactory, did not hold a candle to my cassoulet.\u003c/p>\n\u003cp>Since my table had all opted for the prix fixe menu, we decided to partake in dessert. However, I was quite full from the large portions of the cassoulet. We split four different desserts: Gateau Basque, Paris-Brest, Moelleux Chocolat and crème brulée. The crème brulée was a delicate cream topped with a perfectly crusted sugar top. My dining companions and myself found this dessert to be our favorite.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I found Côté Sud to be a pleasant experience. The ambiance was especially charming and the food was a delight. I may return to Côté Sud, especially if I had a dining companion fond of Provençal food.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n4238 18th Street (at Diamond)\r\nSan Francisco, CA 94114\r\n\u003cstrong>Phone:\u003c/strong> 415-255-6565\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cotesudsf.com\">www.cotesudesf.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Côté Sud: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=880\">restaurant info\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/cotesud14.jpg\" alt=\"Cassoulet\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/cotesud21.jpg\" alt=\"Duck Breast\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/cotesud25.jpg\" alt=\"Moelleux Chocolat\" hspace=\"3\">\u003cbr>\nCassoulet, Duck Breast, Moelleux Chocolat\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emily-avila.jpg\" alt=\"Emily Avila\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Côté Sud\u003cbr>\n\u003cstrong>Reviewed Côté Sud:\u003c/strong> Friday February 15, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived before the rush, so it was still relatively quiet. By the time we left around 9pm, there was a line and it was very lively. The interior is very simply decorated, and the tables are close together for an intimate dining experience. There always seems to be a large (6 or more) party there, and tonight was no exception.\u003c/p>\n\u003cp>We always order the chef’s tasting menu if it is available because we enjoy placing ourselves in the hands of the chef and sommelier.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While I prefer seared fois gras, this terrine was very creamy. The brioche could have been toasted a little more to give it more crispiness that would offset the buttery texture of the terrine. The dense reduced balsamic vinegar was a nice contrast to the richness of the dish.\u003c/p>\n\u003cp>My husband had the onion soup gratinée. The broth was very light in body but had enough of the onion flavor to carry the dish. It was piping hot.\u003c/p>\n\u003cp>The oysters were fresh and medium-sized (my favorite). The mignonette was a little too acidic so we went light on that.\u003c/p>\n\u003cp>The striped sea bass was very tender and moist. The sauce, which comes from the Basque region, was unexpected. But it provided a nice accompaniment to the fish.\u003c/p>\n\u003cp>Finally, the meat dish was beautifully composed with just a few thin slices of perfectly cooked duck breast with a small mound of microgreens.\u003c/p>\n\u003cp>Despite having all these dishes, I was not stuffed. The dishes were proportioned properly and the first two were very light.\u003c/p>\n\u003cp>My husband’s main dish was the cassoulet, my personal favorite dish here. The small white beans are so creamy and have had time to soak up the flavors of the lamb, sausage, and duck confit. The dish is served in an iron pot and dished out tableside.\u003c/p>\n\u003cp>Dessert was a puff pastry with a pistachio cream filling. It was quite good, but I might have preferred a slightly more pronounced pistachio flavor.\u003c/p>\n\u003cp>Overall, service was attentive despite it getting crowed and busy. The thumping sound of Castro-street-type disco music gave the restaurant a party atmosphere. Parking in the neighborhood can be tricky, but there are plenty of public transportation options—a good idea when you’re pairing wine with five courses!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/obbe-knoop.jpg\" alt=\"Obbe Knoop\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Obbe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Sales Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Moraga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Casa Orinda\u003cbr>\n\u003cstrong>Reviewed Côté Sud:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Côté Sud is not for the faint of heart! If you can’t stand being late, are afraid of heights and claustrophobic, this might not be your best dining experience. If you love great tasting food though, try to overcome these challenges and give Côté Sud a chance.\u003c/p>\n\u003cp>Côté Sud is located in the hart of the Castro district, making it hard to visit if you’re not within walking distance. Parking is a nightmare and you should expect to drive around for at least an hour on Saturday to find a spot within walking distance. Once you arrive at the restaurant, be prepared to climb steep, high stairs to enter the restaurant. Inside, suppress your feeling of claustrophobia and try to relax at your tightly spaced table.\u003c/p>\n\u003cp>Once seated, we actually started to enjoy the atmosphere and loved the vibrant buzz in this restaurant. This is a great place for enjoying a nice dining night out with friends. The waitstaff, most of whom are truly French, is there to serve your every need, but is also all business. No time for making friends here.\u003c/p>\n\u003cp>As we were waiting for some friends to join us (they were trying to find a parking spot), we requested a meat appetizer plate, something very common in France. The waiter told us that they had stopped serving this, but offered us some foie gras as an appetizer. A great gesture, as the foie gras terrine was excellent!\u003c/p>\n\u003cp>The rest of meal was, just like the appetizer, very, very good. We enjoyed the escargot ravioli, the flank steak, the duck confit, and other traditional French dishes. Although the portions served were un-American (just enough to satisfy you taste buds) our table felt satisfied after diner.\u003c/p>\n\u003cp>Côté Sud has some challenges with regards to their “environment” (parking, crowded space, etc.) but serves some great dishes! If you are in the neighborhood, Côté Sud is certainly worth a visit! But would I drive out there on a Saturday night to dine? Probably not.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lesley-taylor.jpg\" alt=\"Lesley Taylor\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lesley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pediatric Physician Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nick’s Crispy Tacos\u003cbr>\n\u003cstrong>Reviewed Côté Sud:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLast Saturday I dined at Côté Sud, a trendy French restaurant in the Castro district of San Francisco. Climbing one flight of stairs, I opened the door to a cheerful, bustling little bistro. The walls were lemon yellow, and the sloped wood ceiling was a rich burgundy color. Enclaves at the back of the restaurant were colored in a sky blue. I sat at the bar while I awaited my party’s arrival. The bar itself was made of marble, lit from beneath. This made for a very beautiful bar top. Once my dining companions arrived, we were shown to our table, which was located on an enclosed porch overlooking the street below. I usually find enclosed porches somewhat drafty, however, this porch was as toasty as the main room of the restaurant. In addition, a clear advantage of porch seating was that the noise level was much less.\u003c/p>\n\u003cp>Since it was Saturday night, the restaurant was quite busy. Our server, a delightful young man with a soft French accent, still managed to greet us within minutes of our seating. Later in the meal, he shared with us that he was from France originally, however, he’d never leave San Francisco. None of us could blame him.\u003c/p>\n\u003cp>We selected a bottle of Chateau La Fleur Biban, a modestly priced Bordeaux. I found the wine to be outstanding and paired nicely with the food. Pieces of épi baguette were delivered to our bread plates from a large basket. The bread was perfectly crusty with a soft center. For my appetizer I ordered the \u003cem>clafoutis de tomates cerises\u003c/em> (small bacon and tomato quiches) accompanied by a lightly dressed side of greens. The quiches were superbly packed with flavor. Two of my dining companions ordered the French onion soup. I would recommend the quiche to all, but reserve the French onion soup for die-hard French onion soup fans only.\u003c/p>\n\u003cp>The entrees arrived in a timely fashion. I decided to go with the famous Cassoulet Special, and I was not disappointed. Typically, the cassoulet is served tableside, however, due to the business of the evening the server opted to serve it in the kitchen and bring the warm dish out to me. This was perfectly acceptable. The cassoulet was a rich stew of white beans, sausage, and duck. My dining companions all enjoyed bites of this dish. I sampled bites of the steak, which while satisfactory, did not hold a candle to my cassoulet.\u003c/p>\n\u003cp>Since my table had all opted for the prix fixe menu, we decided to partake in dessert. However, I was quite full from the large portions of the cassoulet. We split four different desserts: Gateau Basque, Paris-Brest, Moelleux Chocolat and crème brulée. The crème brulée was a delicate cream topped with a perfectly crusted sugar top. My dining companions and myself found this dessert to be our favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I found Côté Sud to be a pleasant experience. The ambiance was especially charming and the food was a delight. I may return to Côté Sud, especially if I had a dining companion fond of Provençal food.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s third season episode 6 (#306) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Stella Alpina Osteria\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=858\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=852\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Bette’s Oceanview Diner\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=859\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=856\">reviews\u003c/a> |\u003ca href=\"http://ww2.kqed.org/checkplease/?p=861\">recipe\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Chou Chou\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=860\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=857\">reviews\u003c/a> |\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/cp306iPod_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>[ad fullwidth]\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>Though the Australian Chardonnay we poured onset during the show isn’t available currently, here’s another delicious option from the KQED wine club:\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqedwineclub.org/pop_winelong.asp?wineid=236\">\u003cstrong>Wine of the Week: Cono Sur Chardonnay, Colchagua Valley, Chile\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Crafted with organically-grown grapes, the wine’s label features a bicycle that is used as transport in vineyards of the environmentally-conscious property. Due to ageing in stainless steel and not oak barrels, this refreshing white captures Chardonnay’s bright fruit flavors with a tinge of minerality on the palate. Grab some oysters and a bottle and prepare for pleasure.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Stella Alpina Osteria:\u003c/strong>\u003c/p>\n\u003cp>If I lived anywhere near this restaurant, I would be a regular. The food is authentic Italian, the atmosphere is welcoming, the service is impeccable, and the 2-page wine list is a taste treat. It offers a selection of California classics, but I suggest sipping Italian all night long.\u003c/p>\n\u003cp>First, kick off with the aromatic dry rose from northern Italian wine superstar \u003cstrong>Alois Lageder\u003c/strong>. Juicy, spicy and fresh, it’s offered by the glass or bottle ($9 and $36) so you can enjoy a sip while unwinding or paired with one of Stella Alpina’s beautiful salads. Next, make sure to ask for a special order of the stuffed gnocchi with truffle in brown butter sauce and uncork a bottle of Vietti’s elegant red, \u003cstrong>Barbera D’Asti “Tre Vigne”\u003c/strong> ($45).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Finally, for those who crave hearty fare, don’t miss Chef Ferrari’s signature Spezzatino al Barolo beef stew served over polenta. Pair it with a bottle of \u003cstrong>Sylla Sebasate Barolo Bussio\u003c/strong>, which is a well-aged, supple, and stylish red ($48 half bottle/$95 full bottle). The magnificent combination will transport you to Italy…if only for an evening.\u003c/p>\n\n",
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"excerpt": "Check, Please! Bay Area's third season episode 6 (#306) profiles and reviews these three Bay Area restaurants:\r\n1) \u003cstrong>Stella Alpina Osteria\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=858\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=852\">reviews\u003c/a> |\r\n2) \u003cstrong>Bette's Oceanview Diner\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=859\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=856\">reviews\u003c/a> |\u003ca href=\"http://ww2.kqed.org/checkplease/?p=861\">recipe\u003c/a> |\r\n 3) \u003cstrong>Chou Chou\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=860\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=857\">reviews\u003c/a> |",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s third season episode 6 (#306) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Stella Alpina Osteria\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=858\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=852\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Bette’s Oceanview Diner\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=859\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=856\">reviews\u003c/a> |\u003ca href=\"http://ww2.kqed.org/checkplease/?p=861\">recipe\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Chou Chou\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=860\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=857\">reviews\u003c/a> |\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/cp306iPod_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>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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>Though the Australian Chardonnay we poured onset during the show isn’t available currently, here’s another delicious option from the KQED wine club:\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqedwineclub.org/pop_winelong.asp?wineid=236\">\u003cstrong>Wine of the Week: Cono Sur Chardonnay, Colchagua Valley, Chile\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Crafted with organically-grown grapes, the wine’s label features a bicycle that is used as transport in vineyards of the environmentally-conscious property. Due to ageing in stainless steel and not oak barrels, this refreshing white captures Chardonnay’s bright fruit flavors with a tinge of minerality on the palate. Grab some oysters and a bottle and prepare for pleasure.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Stella Alpina Osteria:\u003c/strong>\u003c/p>\n\u003cp>If I lived anywhere near this restaurant, I would be a regular. The food is authentic Italian, the atmosphere is welcoming, the service is impeccable, and the 2-page wine list is a taste treat. It offers a selection of California classics, but I suggest sipping Italian all night long.\u003c/p>\n\u003cp>First, kick off with the aromatic dry rose from northern Italian wine superstar \u003cstrong>Alois Lageder\u003c/strong>. Juicy, spicy and fresh, it’s offered by the glass or bottle ($9 and $36) so you can enjoy a sip while unwinding or paired with one of Stella Alpina’s beautiful salads. Next, make sure to ask for a special order of the stuffed gnocchi with truffle in brown butter sauce and uncork a bottle of Vietti’s elegant red, \u003cstrong>Barbera D’Asti “Tre Vigne”\u003c/strong> ($45).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Finally, for those who crave hearty fare, don’t miss Chef Ferrari’s signature Spezzatino al Barolo beef stew served over polenta. Pair it with a bottle of \u003cstrong>Sylla Sebasate Barolo Bussio\u003c/strong>, which is a well-aged, supple, and stylish red ($48 half bottle/$95 full bottle). The magnificent combination will transport you to Italy…if only for an evening.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Stella Alpina Osteria:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=852\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=851\">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/cp306iPod_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/stellaalpinaosteria12.jpg\" alt=\"Stella Alpina Osteria\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/stellaalpinaosteria2.jpg\" alt=\"Stella Alpina Osteria\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/stellaalpinaosteria6.jpg\" alt=\"Stella Alpina Osteria\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/stellaalpinaosteria5.jpg\" alt=\"Stella Alpina Osteria\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/stellaalpinaosteria11.jpg\" alt=\"Stella Alpina Osteria\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/stellaalpinaosteria8.jpg\" alt=\"Stella Alpina Osteria\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Stella+Alpina+Osteria&mrt=kmlkmz&sll=37.578717,-122.349442&sspn=0.107747,0.111065&ie=UTF8&cid=37578717,-122349442,11337626493287559701&s=AARTsJoBFh9-VewEryMw1TvERzaW_LyJbw&ll=37.595192,-122.34478&spn=0.047605,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Stella+Alpina+Osteria&mrt=kmlkmz&sll=37.578717,-122.349442&sspn=0.107747,0.111065&ie=UTF8&cid=37578717,-122349442,11337626493287559701&ll=37.595192,-122.34478&spn=0.047605,0.072956&z=13&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n401 Primrose Road (at Chapin)\u003cbr>\nBurlingame, CA 94010\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-347-5733\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:alisa@stellaalpinosteria.com\">alisa@stellaalpinosteria.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.stellaalpinaosteria.com\">www.stellaalpinaosteria\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Alisa and Matteo Ferrari\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Matteo Ferrari\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Authentic Northern Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Veal osso buco, homemade gnocchi, pastas, risottos, and cannelloni\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar, Italian and Californian wines\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-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> $35+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCards, 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> 2-3 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Formal, business casual, and casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes, street view\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes, enclosed patio with heaters\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Stella Alpina Osteria:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=852\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=851\">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/cp306iPod_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/stellaalpinaosteria12.jpg\" alt=\"Stella Alpina Osteria\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/stellaalpinaosteria2.jpg\" alt=\"Stella Alpina Osteria\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/stellaalpinaosteria6.jpg\" alt=\"Stella Alpina Osteria\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/stellaalpinaosteria5.jpg\" alt=\"Stella Alpina Osteria\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/stellaalpinaosteria11.jpg\" alt=\"Stella Alpina Osteria\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/stellaalpinaosteria8.jpg\" alt=\"Stella Alpina Osteria\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Stella+Alpina+Osteria&mrt=kmlkmz&sll=37.578717,-122.349442&sspn=0.107747,0.111065&ie=UTF8&cid=37578717,-122349442,11337626493287559701&s=AARTsJoBFh9-VewEryMw1TvERzaW_LyJbw&ll=37.595192,-122.34478&spn=0.047605,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Stella+Alpina+Osteria&mrt=kmlkmz&sll=37.578717,-122.349442&sspn=0.107747,0.111065&ie=UTF8&cid=37578717,-122349442,11337626493287559701&ll=37.595192,-122.34478&spn=0.047605,0.072956&z=13&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>\n401 Primrose Road (at Chapin)\u003cbr>\nBurlingame, CA 94010\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-347-5733\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:alisa@stellaalpinosteria.com\">alisa@stellaalpinosteria.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.stellaalpinaosteria.com\">www.stellaalpinaosteria\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Alisa and Matteo Ferrari\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Matteo Ferrari\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Authentic Northern Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Veal osso buco, homemade gnocchi, pastas, risottos, and cannelloni\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar, Italian and Californian wines\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-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> $35+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCards, 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> 2-3 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Formal, business casual, and casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes, street view\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes, enclosed patio with heaters\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Stella Alpina Osteria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=858\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=851\">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/cp306iPod_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/stellaalpinaosteria17.jpg\" alt=\"Braised Short Ribs with Mascarpone Polenta\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/stellaalpinaosteria18.jpg\" alt=\"Carpaccio All Albese\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/stellaalpinaosteria19.jpg\" alt=\"Truffle-Stuffed Gnocchi with Brown Butter and Sage Sauce\" hspace=\"3\">\u003cbr>\nBraised Short Ribs with Mascarpone Polenta; Carpaccio All’ Albese; Truffle-Stuffed Gnocchi with Brown Butter and Sage Sauce\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/patrick-cournoyer.jpg\" alt=\"Patrick Cournoyer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> In-Flight Training Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Stella Alpina Osteria\u003cbr>\n\u003cstrong>Reviewed Stella Alpina Osteria:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOur evening was nothing short of perfect. As always, Alisa (owner/proprietor) was a smiling face and hug when we walked in the door. She had the perfect table ready for us on the quaint heated patio. We started with a great wine suggestion from Yamila (one of the best servers in the Bay Area) of a 2005 Liberty School Syrah. The wine list is extensive with prices for all budgets. They have an interesting selection of Italian wines and local variety.\u003c/p>\n\u003cp>We had the Stella Alpina escargot, which was baked perfectly with olive oil, garlic, shallots, and parsley. The escargot was fresh and flavorful, and we enjoyed it all with crusty bread. I have had escargot at many types of restaurants with mixed results, but this was one of the best. The Insalata Stella was crisp and tart with butter lettuce, walnuts, gorgonzola, cranberries, and fresh citrus vinaigrette. For the entree, the braised short ribs melted in my mouth as they fell off the bone. The balance of the baked rigatoni pasta dish with the short ribs was the perfect pairing. The truffle oil mixed well with the Parmigiano crust. I am a wary diner when I see anything with “truffle” on the menu as it can feel like I am being bought. The use of truffle oil in this restaurant’s dishes are perfectly stated as a background, not foreground. Portion sizes were spot on for two people to share. The mascarpone polenta was a perfect side to the short ribs. For dessert, a decaf cappuccino with caramel gelato was a sweet (not overpowering) end to the meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The evening was, in one word, awesome. Service, quality, and taste were all top notch. The music was appropriate. Service was not intrusive, yet very attentive. The restaurant was very clean and appealing (even the bathrooms!). The table had fresh roses. Every time I go to this restaurant I sit down excited to enjoy the taste experience. It is a true representation of Italian Alps cuisine. Matteo, the owner/chef, stepped out of the kitchen twice to make sure we were enjoying everything. This is a restaurant to go and enjoy a relaxed meal. We dined over two and a half hours. I suggest taking your time to enjoy each course with the incredible wine. I highly recommend you check this place out!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emma-logan.jpg\" alt=\"Emma Logan\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emma\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Resources Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bette’s Oceanview Diner\u003cbr>\n\u003cstrong>Reviewed Stella Alpina Osteria:\u003c/strong> Saturday February 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt was a dark and stormy night…it was! But we braved the elements and drove in our City CarShare down to Burlingame for an early Saturday evening reservation at Stella Alpina Osteria. We were greeted warmly and it was obvious that they treat regulars like family.\u003c/p>\n\u003cp>After being seated at a cute corner table by the windows, our very friendly server told us the specials and gave us a little time to make our decision. Deciding was tough, we both love Italian food, but we settled on the carpaccio and the special truffle stuffed gnocchi with brown butter and sage sauce for starters, I chose the veal osso buco special for my main, and my sweetie chose another of the specials, a house-made pasta with shrimp and mushrooms.\u003c/p>\n\u003cp>A bit of warm bread was placed on the table and shortly our starters arrived. The carpaccio was wonderfully light and clean tasting with the Parmigiano a salty and rich compliment. The gnocchi were a show stopper; they were absolutely amazing. I was sad to share but was happy to have bread to sop up that tasty butter sauce after the fluffy truffle clouds were gone.\u003c/p>\n\u003cp>The osso buco and pasta came out and, on very hot plates, were placed in front of the orderer without question from someone helping our server. It’s always nice when you don’t have to raise your hand like in grade school so that you can get the dinner you order. The osso buco was velvety and delicious and the house-made pasta eggy and very good.\u003c/p>\n\u003cp>We shared a tiramisu for dessert and had the most Italian tasting cappuccinos we’ve had since our honeymoon to Italy. A nice little anise biscotti was fun to find next to each cup.\u003c/p>\n\u003cp>In summary: the food was very good. It was what I imagine food would be like if I had an Italian grandmother. The downer was the drive down from San Francisco; I couldn’t have the wine that I would have loved to pair with our meal. One other irritation was a very loud table next to us that kept arguing with each other, but I certainly don’t fault the restaurant for that.\u003c/p>\n\u003cp>I would definitely eat here again (especially during truffle season) but would hope to rope someone else into driving.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bob-sarlatte.jpg\" alt=\"Bob Sarlatte\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chou Chou\u003cbr>\n\u003cstrong>Reviewed Stella Alpina Osteria:\u003c/strong> Tuesday February 19, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWell, this concluded a perfect “three for three” as far as I’m concerned! Despite its longish name, “Stella Alpina Osteria” was an elegant yet homey experience in every way.\u003c/p>\n\u003cp>A very intimate setting, slightly below street level, gives it a bit of a “speakeasy” feel. The smallish tables for two or four, each with miniature roses on the table, combined with a tiny bar area give this place a clubbish atmosphere that was special. We were pleasantly greeted (a “must” for me), and immediately given the night’s specials by an attentive and informed server who took our drink orders.\u003c/p>\n\u003cp>One of the marks of a good Italian restaurant is how well they make a Negroni, an cocktail of equal-parts gin, sweet vermouth, and Campari with the all-important hint of orange. This concoction could NOT have been better prepared! So many places do not take notice how important the first few minutes in a restaurant are; suffice it to say, we were off to a good start!\u003c/p>\n\u003cp>My wife eats light — normally ordering two appetizers instead of an entrée — so she opted for the Insalata Stella, which had butter lettuce, cranberries, walnuts, gorgonzola, etc. She seemed very happy with that. She followed with the Polenta and Gorgonzola Gratinata; she adored that dish, saying that there was “no way” she would finish it, but she amazingly did.\u003c/p>\n\u003cp>For purposes of this report, I wanted to try a different salad and was most pleased with Insalata di Bietole, a delicious beet salad that was rich with gorgonzola yet cut nicely with a honey mustard vinaigrette. My entree special –short ribs with a mascarpone polenta — was outstanding. Totally “off the bone” beef, again “cut” with a gremolata — a combination of parsley and lemon peel — to keep the richness at bay. This was really worth the high recommendation of our server.\u003c/p>\n\u003cp>Our accompanying wine service of Chianti and Pinot Grigio were equally great choices, and the dessert! Tiramisu can be too rich at times, but this was just right: ladyfingers, cream, and a bit of liqueur made it truly their “signature” dessert.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You know, being a city native and seeing my share of Italian cuisine, a lot of times one will have preconceived notions of what a suburban Italian restaurant may have to offer, but “Stella Alpina Osteria” dispelled all of that. A classy presentation, knowledgeable, polite staff, and excellent food prepared in a richly yet in no way “over the top” fashion. A definite “rewind.” I’m glad I had a chance to experience it as I will again soon!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n401 Primrose Road (at Chapin)\r\nBurlingame, CA 94010\r\n\u003cstrong>Phone:\u003c/strong> 650-347-5733\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.stellaalpinaosteria.com\">www.stellaalpinaosteria\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"description": "Location:\r\n401 Primrose Road (at Chapin)\r\nBurlingame, CA 94010\r\nPhone: 650-347-5733\r\nWebsite: www.stellaalpinaosteria\r\nReviewed: Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Stella Alpina Osteria: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=858\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=851\">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/cp306iPod_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/stellaalpinaosteria17.jpg\" alt=\"Braised Short Ribs with Mascarpone Polenta\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/stellaalpinaosteria18.jpg\" alt=\"Carpaccio All Albese\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/stellaalpinaosteria19.jpg\" alt=\"Truffle-Stuffed Gnocchi with Brown Butter and Sage Sauce\" hspace=\"3\">\u003cbr>\nBraised Short Ribs with Mascarpone Polenta; Carpaccio All’ Albese; Truffle-Stuffed Gnocchi with Brown Butter and Sage Sauce\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/patrick-cournoyer.jpg\" alt=\"Patrick Cournoyer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> In-Flight Training Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Stella Alpina Osteria\u003cbr>\n\u003cstrong>Reviewed Stella Alpina Osteria:\u003c/strong> Saturday February 16, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOur evening was nothing short of perfect. As always, Alisa (owner/proprietor) was a smiling face and hug when we walked in the door. She had the perfect table ready for us on the quaint heated patio. We started with a great wine suggestion from Yamila (one of the best servers in the Bay Area) of a 2005 Liberty School Syrah. The wine list is extensive with prices for all budgets. They have an interesting selection of Italian wines and local variety.\u003c/p>\n\u003cp>We had the Stella Alpina escargot, which was baked perfectly with olive oil, garlic, shallots, and parsley. The escargot was fresh and flavorful, and we enjoyed it all with crusty bread. I have had escargot at many types of restaurants with mixed results, but this was one of the best. The Insalata Stella was crisp and tart with butter lettuce, walnuts, gorgonzola, cranberries, and fresh citrus vinaigrette. For the entree, the braised short ribs melted in my mouth as they fell off the bone. The balance of the baked rigatoni pasta dish with the short ribs was the perfect pairing. The truffle oil mixed well with the Parmigiano crust. I am a wary diner when I see anything with “truffle” on the menu as it can feel like I am being bought. The use of truffle oil in this restaurant’s dishes are perfectly stated as a background, not foreground. Portion sizes were spot on for two people to share. The mascarpone polenta was a perfect side to the short ribs. For dessert, a decaf cappuccino with caramel gelato was a sweet (not overpowering) end to the meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The evening was, in one word, awesome. Service, quality, and taste were all top notch. The music was appropriate. Service was not intrusive, yet very attentive. The restaurant was very clean and appealing (even the bathrooms!). The table had fresh roses. Every time I go to this restaurant I sit down excited to enjoy the taste experience. It is a true representation of Italian Alps cuisine. Matteo, the owner/chef, stepped out of the kitchen twice to make sure we were enjoying everything. This is a restaurant to go and enjoy a relaxed meal. We dined over two and a half hours. I suggest taking your time to enjoy each course with the incredible wine. I highly recommend you check this place out!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emma-logan.jpg\" alt=\"Emma Logan\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emma\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Resources Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bette’s Oceanview Diner\u003cbr>\n\u003cstrong>Reviewed Stella Alpina Osteria:\u003c/strong> Saturday February 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt was a dark and stormy night…it was! But we braved the elements and drove in our City CarShare down to Burlingame for an early Saturday evening reservation at Stella Alpina Osteria. We were greeted warmly and it was obvious that they treat regulars like family.\u003c/p>\n\u003cp>After being seated at a cute corner table by the windows, our very friendly server told us the specials and gave us a little time to make our decision. Deciding was tough, we both love Italian food, but we settled on the carpaccio and the special truffle stuffed gnocchi with brown butter and sage sauce for starters, I chose the veal osso buco special for my main, and my sweetie chose another of the specials, a house-made pasta with shrimp and mushrooms.\u003c/p>\n\u003cp>A bit of warm bread was placed on the table and shortly our starters arrived. The carpaccio was wonderfully light and clean tasting with the Parmigiano a salty and rich compliment. The gnocchi were a show stopper; they were absolutely amazing. I was sad to share but was happy to have bread to sop up that tasty butter sauce after the fluffy truffle clouds were gone.\u003c/p>\n\u003cp>The osso buco and pasta came out and, on very hot plates, were placed in front of the orderer without question from someone helping our server. It’s always nice when you don’t have to raise your hand like in grade school so that you can get the dinner you order. The osso buco was velvety and delicious and the house-made pasta eggy and very good.\u003c/p>\n\u003cp>We shared a tiramisu for dessert and had the most Italian tasting cappuccinos we’ve had since our honeymoon to Italy. A nice little anise biscotti was fun to find next to each cup.\u003c/p>\n\u003cp>In summary: the food was very good. It was what I imagine food would be like if I had an Italian grandmother. The downer was the drive down from San Francisco; I couldn’t have the wine that I would have loved to pair with our meal. One other irritation was a very loud table next to us that kept arguing with each other, but I certainly don’t fault the restaurant for that.\u003c/p>\n\u003cp>I would definitely eat here again (especially during truffle season) but would hope to rope someone else into driving.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bob-sarlatte.jpg\" alt=\"Bob Sarlatte\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chou Chou\u003cbr>\n\u003cstrong>Reviewed Stella Alpina Osteria:\u003c/strong> Tuesday February 19, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWell, this concluded a perfect “three for three” as far as I’m concerned! Despite its longish name, “Stella Alpina Osteria” was an elegant yet homey experience in every way.\u003c/p>\n\u003cp>A very intimate setting, slightly below street level, gives it a bit of a “speakeasy” feel. The smallish tables for two or four, each with miniature roses on the table, combined with a tiny bar area give this place a clubbish atmosphere that was special. We were pleasantly greeted (a “must” for me), and immediately given the night’s specials by an attentive and informed server who took our drink orders.\u003c/p>\n\u003cp>One of the marks of a good Italian restaurant is how well they make a Negroni, an cocktail of equal-parts gin, sweet vermouth, and Campari with the all-important hint of orange. This concoction could NOT have been better prepared! So many places do not take notice how important the first few minutes in a restaurant are; suffice it to say, we were off to a good start!\u003c/p>\n\u003cp>My wife eats light — normally ordering two appetizers instead of an entrée — so she opted for the Insalata Stella, which had butter lettuce, cranberries, walnuts, gorgonzola, etc. She seemed very happy with that. She followed with the Polenta and Gorgonzola Gratinata; she adored that dish, saying that there was “no way” she would finish it, but she amazingly did.\u003c/p>\n\u003cp>For purposes of this report, I wanted to try a different salad and was most pleased with Insalata di Bietole, a delicious beet salad that was rich with gorgonzola yet cut nicely with a honey mustard vinaigrette. My entree special –short ribs with a mascarpone polenta — was outstanding. Totally “off the bone” beef, again “cut” with a gremolata — a combination of parsley and lemon peel — to keep the richness at bay. This was really worth the high recommendation of our server.\u003c/p>\n\u003cp>Our accompanying wine service of Chianti and Pinot Grigio were equally great choices, and the dessert! Tiramisu can be too rich at times, but this was just right: ladyfingers, cream, and a bit of liqueur made it truly their “signature” dessert.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You know, being a city native and seeing my share of Italian cuisine, a lot of times one will have preconceived notions of what a suburban Italian restaurant may have to offer, but “Stella Alpina Osteria” dispelled all of that. A classy presentation, knowledgeable, polite staff, and excellent food prepared in a richly yet in no way “over the top” fashion. A definite “rewind.” I’m glad I had a chance to experience it as I will again soon!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "bettes-oceanview-diner-restaurant-info",
"title": "Bette's Oceanview Diner: Restaurant Info",
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"headTitle": "Bette's Oceanview Diner: Restaurant Info | KQED",
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"content": "\u003cp>\u003cstrong>Bette’s Oceanview Diner:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=856\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=861\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=851\">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/cp306iPod_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/bettesoceanviewdiner4.jpg\" alt=\"Bettes Oceanview Diner\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bettesoceanviewdiner5.jpg\" alt=\"Bettes Oceanview Diner\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bettesoceanviewdiner11.jpg\" alt=\"Bettes Oceanview Diner\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bettesoceanviewdiner1.jpg\" alt=\"Bettes Oceanview Diner\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bettesoceanviewdiner2.jpg\" alt=\"Bettes Oceanview Diner\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bettesoceanviewdiner6.jpg\" alt=\"Bettes Oceanview Diner\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=bettes+oceanview+diner&mrt=kmlkmz&sll=37.0625,-95.677068&sspn=54.489258,56.865234&ie=UTF8&cid=37869814,-122300606,6227717766813493482&s=AARTsJoRdndIee-pJV0luoAXzBDyh8tkUA&ll=37.888944,-122.298431&spn=0.047416,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=bettes+oceanview+diner&mrt=kmlkmz&sll=37.0625,-95.677068&sspn=54.489258,56.865234&ie=UTF8&cid=37869814,-122300606,6227717766813493482&ll=37.888944,-122.298431&spn=0.047416,0.072956&z=13&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1807 Fourth Street (at Hearst)\u003cbr>\nBerkeley, CA 94710\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), free lot, paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-644-3230\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:oceanviewdiner@sbcglobal.net\">oceanviewdiner@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bettesdiner.com\">www.bettesdiner.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Bette and Manfred Kroening\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Darryl Kimble\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Paul Llorente\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California-American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pancakes, soufflé pancakes, potato pancakes, corned beef hash\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> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 6:30am-2:30pm (breakfast/lunch)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 6:30am-2:30pm (breakfast/lunch)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 6:30am-2:30pm (breakfast/lunch)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 6:30am-2:30pm (breakfast/lunch)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 6:30am-2:30pm (breakfast/lunch)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 6:30am-4:00pm (breakfast/lunch)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 6:30am-4:00pm (breakfast/lunch)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No, but arrangements can be made to rent the diner for an evening.\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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"title": "Bette's Oceanview Diner: Restaurant Info | KQED",
"description": "View Larger Map\r\nLocation:\r\n1807 Fourth Street (at Hearst)\r\nBerkeley, CA 94710\r\nPhone: 510-644-3230\r\nWebsite: www.bettesdiner.com\r\n Reviews",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bette’s Oceanview Diner:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=856\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=861\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=851\">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/cp306iPod_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/bettesoceanviewdiner4.jpg\" alt=\"Bettes Oceanview Diner\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bettesoceanviewdiner5.jpg\" alt=\"Bettes Oceanview Diner\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bettesoceanviewdiner11.jpg\" alt=\"Bettes Oceanview Diner\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bettesoceanviewdiner1.jpg\" alt=\"Bettes Oceanview Diner\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bettesoceanviewdiner2.jpg\" alt=\"Bettes Oceanview Diner\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bettesoceanviewdiner6.jpg\" alt=\"Bettes Oceanview Diner\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=bettes+oceanview+diner&mrt=kmlkmz&sll=37.0625,-95.677068&sspn=54.489258,56.865234&ie=UTF8&cid=37869814,-122300606,6227717766813493482&s=AARTsJoRdndIee-pJV0luoAXzBDyh8tkUA&ll=37.888944,-122.298431&spn=0.047416,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=bettes+oceanview+diner&mrt=kmlkmz&sll=37.0625,-95.677068&sspn=54.489258,56.865234&ie=UTF8&cid=37869814,-122300606,6227717766813493482&ll=37.888944,-122.298431&spn=0.047416,0.072956&z=13&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>\n1807 Fourth Street (at Hearst)\u003cbr>\nBerkeley, CA 94710\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), free lot, paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-644-3230\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:oceanviewdiner@sbcglobal.net\">oceanviewdiner@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bettesdiner.com\">www.bettesdiner.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Bette and Manfred Kroening\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Darryl Kimble\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Paul Llorente\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California-American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pancakes, soufflé pancakes, potato pancakes, corned beef hash\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> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 6:30am-2:30pm (breakfast/lunch)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 6:30am-2:30pm (breakfast/lunch)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 6:30am-2:30pm (breakfast/lunch)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 6:30am-2:30pm (breakfast/lunch)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 6:30am-2:30pm (breakfast/lunch)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 6:30am-4:00pm (breakfast/lunch)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 6:30am-4:00pm (breakfast/lunch)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No, but arrangements can be made to rent the diner for an evening.\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>Bette’s Oceanview Diner: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=859\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=861\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=851\">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/cp306iPod_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/bettesoceanviewdiner25.jpg\" alt=\"Scrapple, Poached Eggs,Tomatoes, and Toast\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bettesoceanviewdiner21.jpg\" alt=\"Green Onion and Salami Omelet and Potatoes with Sour Cream\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bettesoceanviewdiner20.jpg\" alt=\"Buttermilk Pancakes, Sausages and Potatoes\" hspace=\"3\">\u003cbr>\nScrapple, Poached Eggs, Tomatoes, and Toast; Green Onion and Salami Omelet and Potatoes with Sour Cream; Buttermilk Pancakes, Sausages, and Potatoes\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emma-logan.jpg\" alt=\"Emma Logan\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emma\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Resources Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bette’s Oceanview Diner\u003cbr>\n\u003cstrong>Reviewed Bette’s Oceanview Diner:\u003c/strong> Monday February 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs always, the food was fabulous.\u003c/p>\n\u003cp>We came expecting a wait and were not surprised to be told it might be as much as an hour and 15 minutes by the friendly man running the front of the diner, as it was a holiday Monday and there were four of us (there are more tables for two). After an hour of sipping coffee from the shop next door and chatting in the outside area where people sat complete with Diner-provided blankets, we happily heard our names and were called inside to sit down. Once seated, we all drooled over the menus and placed our orders: mine was potato pancakes with a cup of fruit on the side, my friends ordered an herb and cheese omelet, the Maryland breakfast, and the Philadelphia breakfast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The food arrived quickly, and our conversation abruptly stopped, as we all gobbled a few bites before looking up to offer samples around the table. The omelet was cheesy and delicious; the orderer declared that she had recently made the decision to judge breakfast/brunch restaurants by their potatoes, and that the home fries here at Bette’s, complete with onions and sour cream, passed her new litmus test with flying colors. The Maryland breakfast included a very tasty house-made corned beef hash and buttery poached eggs. The Philadelphia breakfast included grilled tomatoes, poached eggs and scrapple (a traditional Pennsylvania Dutch food that typically contains cornmeal and pork formed into a loaf and then sliced before being fried on the griddle), and even the uninitiated enjoyed this lighter tasting version of scrapple. My potato pancakes were deliciously crisp on the outside while creamy on the inside and were complemented well by both the sour cream and applesauce. The fruit cup was very good and enjoyed by all.\u003c/p>\n\u003cp>Sated, I looked around at the clean and bright space, enjoying the family photos and Fiesta Ware pitchers. My friends were surprised by the giant piece of cherry pie hanging over the register. We made smiley faces at the baby at the table behind us, intent on drawing on me with a crayon.\u003c/p>\n\u003cp>I will be back to Bette’s; the wait is always worth it.\u003c/p>\n\u003cp>Side note: my favorite place to eat at Bette’s is at the counter where I can watch the egg chef do his thing (I love that I can choose how done I’d like my eggs and really get what I ask for), while the other cooks in the small kitchen work in a clean, efficient and well-choreographed way.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/patrick-cournoyer.jpg\" alt=\"Patrick Cournoyer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> In-Flight Training Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Stella Alpina Osteria\u003cbr>\n\u003cstrong>Reviewed Bette’s Oceanview Diner:\u003c/strong> Sunday February 24, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLet me start by saying that I am a huge breakfast/brunch fan. I love spending a leisurely couple of hours at a good brunch place with great food. I took a look at the website for Bette’s before heading over to Berkeley. The reviews had me interested in checking this place out. We arrived at 12:00, and there was an hour wait, which I expected from reading the website. We waited outside for our table and watched all of the people walking by. The diner is on a cute street with many families out in the shops. I grabbed a book about the diner and flipped through it while waiting. I am glad I picked it up as it explained why the place is called “Oceanview” when there is no such view. I will not ruin it for you, but I am sure they get asked all of the time. If you want to know without asking, check out this book and find the explanation.\u003c/p>\n\u003cp>The diner is very small and very loud. We sat at a table in the back of the restaurant, which was a bit quieter than the rest of the place. The menu is pretty standard breakfast fare with a few additions. They serve sour cream with the home fries. They had a great selection of meats for sides. I would have liked more options for the omelet combinations.\u003c/p>\n\u003cp>I ordered a large fresh squeezed OJ, which was very tasty, and a cup of coffee. I had read that the coffee was really strong, which I was excited about, as I am a big fan of strong coffee. Well, the coffee was strong, but tasted burnt. I was a bit disappointed with the coffee.\u003c/p>\n\u003cp>The waitress was nice; she was very quick with us as was necessary to keep the flow of the place in sync. Tables were in and out very quickly as many people were waiting. I ordered a ham and cheese omelet, in which I asked to substitute chorizo for the ham. I also asked for it to be cooked well as I do not like “soft” omelets. I would suggest ordering it like this if you like omelets more firm as it was cooked to my liking. I also had a short stack of buttermilk pancakes as they had rave reviews on the website.\u003c/p>\n\u003cp>The omelet arrived and it was a nice size and looked fully stuffed with meat and cheese. The pancakes looked much better to me for some reason. Not that he omelet looked bad, but the pancakes looked great. Between the two, the pancakes were a clear winner in my book. The omelet was decent., but nothing spectacular. The pancakes were really good. They had a lot of flavor and were cooked perfectly.\u003c/p>\n\u003cp>Overall, the place is decent. I found it to be very loud and felt a bit rushed by all of the commotion. It lives up to its name of being a diner. The staff was fine, they all seemed very into keeping the place cranking right along. I was not blown away by the diner, but not disappointed. If I were over in that neighborhood and didn’t mind waiting an hour, I would go back. I would not make a special trip out there to go. It clearly is a popular place with the locals. Oh, and the pastries did look tasty but I did not try them.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bob-sarlatte.jpg\" alt=\"Bob Sarlatte\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chou Chou\u003cbr>\n\u003cstrong>Reviewed Bette’s Oceanview Diner:\u003c/strong> Tuesday February 12, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n This place is a total “winner” in every respect of the word. Located in an area of Berkeley I don’t often get to, 4th Street is lively and hip, yet not over the top and presumptuous in the least. College towns are bright, bookish and brainy, and usually put me in a good mood, and Bette’s simply complemented that experience.\u003c/p>\n\u003cp>On the back of the t-shirts worn by the waitresses at Bette’s it reads: “Good Food, Friendly Service,” and it is all that and more. Upon entering, a buddy and I heard the sounds of BB King as well as other blues tunes to follow. We were then promptly greeted with a smile and shown to a nice table, as we walked along a diner-like black and white tile floor. All the tables featured fresh lilies.\u003c/p>\n\u003cp>I love places that feature breakfast all day — their hours go to 2:30PM, opening at 6:30AM the day I was there — their lunch specials begin at 1PM, I think. I chose the “Breakfast Special,” a green onion and salami omelet that came with sour cream, pan-fried potatoes cooked with onions, and an onion bagel with cream cheese. The portions aren’t huge, but you don’t mind since the “sides” are prepared with as much attention to detail as the main dish. A nice toasted bagel with cream cheese and the potatoes were great. At the time of day we were there (1:30PM), things were pretty quiet, but with a hum of business to it. I chose a Mimosa — champagne and OJ — as my beverage, and that was also nice.\u003c/p>\n\u003cp>My friend Mike had the fish tacos; he loved them, commenting favorably on the light batter, their “clean taste,” the fresh lettuce, and the fact there were two tortillas per taco — not just one — thereby avoiding any messiness in eating them, no “breakage.” He also called his lemonade “nice and tart!” And when Mike didn’t finish the black beans that accompanied his meal, the waitress happily provided me with extra sour cream as I dug into them!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Totally polite help, reasonable prices, and great quality in an upbeat and winning atmosphere make Bette’s Oceanview Diner a place I would return to again and again.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\n1807 Fourth Street (at Hearst)\nBerkeley, CA 94710\n\u003cstrong>Phone:\u003c/strong> 510-644-3230\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bettesdiner.com\">www.bettesdiner.com\u003c/a>\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bette’s Oceanview Diner: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=859\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=861\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=851\">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/cp306iPod_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/bettesoceanviewdiner25.jpg\" alt=\"Scrapple, Poached Eggs,Tomatoes, and Toast\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bettesoceanviewdiner21.jpg\" alt=\"Green Onion and Salami Omelet and Potatoes with Sour Cream\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bettesoceanviewdiner20.jpg\" alt=\"Buttermilk Pancakes, Sausages and Potatoes\" hspace=\"3\">\u003cbr>\nScrapple, Poached Eggs, Tomatoes, and Toast; Green Onion and Salami Omelet and Potatoes with Sour Cream; Buttermilk Pancakes, Sausages, and Potatoes\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/emma-logan.jpg\" alt=\"Emma Logan\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emma\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Human Resources Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bette’s Oceanview Diner\u003cbr>\n\u003cstrong>Reviewed Bette’s Oceanview Diner:\u003c/strong> Monday February 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAs always, the food was fabulous.\u003c/p>\n\u003cp>We came expecting a wait and were not surprised to be told it might be as much as an hour and 15 minutes by the friendly man running the front of the diner, as it was a holiday Monday and there were four of us (there are more tables for two). After an hour of sipping coffee from the shop next door and chatting in the outside area where people sat complete with Diner-provided blankets, we happily heard our names and were called inside to sit down. Once seated, we all drooled over the menus and placed our orders: mine was potato pancakes with a cup of fruit on the side, my friends ordered an herb and cheese omelet, the Maryland breakfast, and the Philadelphia breakfast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The food arrived quickly, and our conversation abruptly stopped, as we all gobbled a few bites before looking up to offer samples around the table. The omelet was cheesy and delicious; the orderer declared that she had recently made the decision to judge breakfast/brunch restaurants by their potatoes, and that the home fries here at Bette’s, complete with onions and sour cream, passed her new litmus test with flying colors. The Maryland breakfast included a very tasty house-made corned beef hash and buttery poached eggs. The Philadelphia breakfast included grilled tomatoes, poached eggs and scrapple (a traditional Pennsylvania Dutch food that typically contains cornmeal and pork formed into a loaf and then sliced before being fried on the griddle), and even the uninitiated enjoyed this lighter tasting version of scrapple. My potato pancakes were deliciously crisp on the outside while creamy on the inside and were complemented well by both the sour cream and applesauce. The fruit cup was very good and enjoyed by all.\u003c/p>\n\u003cp>Sated, I looked around at the clean and bright space, enjoying the family photos and Fiesta Ware pitchers. My friends were surprised by the giant piece of cherry pie hanging over the register. We made smiley faces at the baby at the table behind us, intent on drawing on me with a crayon.\u003c/p>\n\u003cp>I will be back to Bette’s; the wait is always worth it.\u003c/p>\n\u003cp>Side note: my favorite place to eat at Bette’s is at the counter where I can watch the egg chef do his thing (I love that I can choose how done I’d like my eggs and really get what I ask for), while the other cooks in the small kitchen work in a clean, efficient and well-choreographed way.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/patrick-cournoyer.jpg\" alt=\"Patrick Cournoyer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> In-Flight Training Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Redwood City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Stella Alpina Osteria\u003cbr>\n\u003cstrong>Reviewed Bette’s Oceanview Diner:\u003c/strong> Sunday February 24, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nLet me start by saying that I am a huge breakfast/brunch fan. I love spending a leisurely couple of hours at a good brunch place with great food. I took a look at the website for Bette’s before heading over to Berkeley. The reviews had me interested in checking this place out. We arrived at 12:00, and there was an hour wait, which I expected from reading the website. We waited outside for our table and watched all of the people walking by. The diner is on a cute street with many families out in the shops. I grabbed a book about the diner and flipped through it while waiting. I am glad I picked it up as it explained why the place is called “Oceanview” when there is no such view. I will not ruin it for you, but I am sure they get asked all of the time. If you want to know without asking, check out this book and find the explanation.\u003c/p>\n\u003cp>The diner is very small and very loud. We sat at a table in the back of the restaurant, which was a bit quieter than the rest of the place. The menu is pretty standard breakfast fare with a few additions. They serve sour cream with the home fries. They had a great selection of meats for sides. I would have liked more options for the omelet combinations.\u003c/p>\n\u003cp>I ordered a large fresh squeezed OJ, which was very tasty, and a cup of coffee. I had read that the coffee was really strong, which I was excited about, as I am a big fan of strong coffee. Well, the coffee was strong, but tasted burnt. I was a bit disappointed with the coffee.\u003c/p>\n\u003cp>The waitress was nice; she was very quick with us as was necessary to keep the flow of the place in sync. Tables were in and out very quickly as many people were waiting. I ordered a ham and cheese omelet, in which I asked to substitute chorizo for the ham. I also asked for it to be cooked well as I do not like “soft” omelets. I would suggest ordering it like this if you like omelets more firm as it was cooked to my liking. I also had a short stack of buttermilk pancakes as they had rave reviews on the website.\u003c/p>\n\u003cp>The omelet arrived and it was a nice size and looked fully stuffed with meat and cheese. The pancakes looked much better to me for some reason. Not that he omelet looked bad, but the pancakes looked great. Between the two, the pancakes were a clear winner in my book. The omelet was decent., but nothing spectacular. The pancakes were really good. They had a lot of flavor and were cooked perfectly.\u003c/p>\n\u003cp>Overall, the place is decent. I found it to be very loud and felt a bit rushed by all of the commotion. It lives up to its name of being a diner. The staff was fine, they all seemed very into keeping the place cranking right along. I was not blown away by the diner, but not disappointed. If I were over in that neighborhood and didn’t mind waiting an hour, I would go back. I would not make a special trip out there to go. It clearly is a popular place with the locals. Oh, and the pastries did look tasty but I did not try them.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/bob-sarlatte.jpg\" alt=\"Bob Sarlatte\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Bob\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chou Chou\u003cbr>\n\u003cstrong>Reviewed Bette’s Oceanview Diner:\u003c/strong> Tuesday February 12, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n This place is a total “winner” in every respect of the word. Located in an area of Berkeley I don’t often get to, 4th Street is lively and hip, yet not over the top and presumptuous in the least. College towns are bright, bookish and brainy, and usually put me in a good mood, and Bette’s simply complemented that experience.\u003c/p>\n\u003cp>On the back of the t-shirts worn by the waitresses at Bette’s it reads: “Good Food, Friendly Service,” and it is all that and more. Upon entering, a buddy and I heard the sounds of BB King as well as other blues tunes to follow. We were then promptly greeted with a smile and shown to a nice table, as we walked along a diner-like black and white tile floor. All the tables featured fresh lilies.\u003c/p>\n\u003cp>I love places that feature breakfast all day — their hours go to 2:30PM, opening at 6:30AM the day I was there — their lunch specials begin at 1PM, I think. I chose the “Breakfast Special,” a green onion and salami omelet that came with sour cream, pan-fried potatoes cooked with onions, and an onion bagel with cream cheese. The portions aren’t huge, but you don’t mind since the “sides” are prepared with as much attention to detail as the main dish. A nice toasted bagel with cream cheese and the potatoes were great. At the time of day we were there (1:30PM), things were pretty quiet, but with a hum of business to it. I chose a Mimosa — champagne and OJ — as my beverage, and that was also nice.\u003c/p>\n\u003cp>My friend Mike had the fish tacos; he loved them, commenting favorably on the light batter, their “clean taste,” the fresh lettuce, and the fact there were two tortillas per taco — not just one — thereby avoiding any messiness in eating them, no “breakage.” He also called his lemonade “nice and tart!” And when Mike didn’t finish the black beans that accompanied his meal, the waitress happily provided me with extra sour cream as I dug into them!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Bette’s Oceanview Diner: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=859\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=856\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=851\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Corned Beef Hash\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Bette Kroening\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong> Homemade Corned Beef Hash is delicious and satisfying, especially for people used to getting their hash from a can. The outside is crispy, the interior is creamy and with poached eggs and toast or a scone, it makes a great meal any time of day.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>4 1/2 cups corned beef brisket, cooked and cut into 1/2-inch dice\u003cbr>\n6 cups russet or other baking potatoes, cut into 1/2-inch dice\u003cbr>\n4 cloves garlic, minced\u003cbr>\n1 tablespoon red wine vinegar\u003cbr>\n3/4 cup heavy cream\u003cbr>\nFreshly ground pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Boil the diced potatoes in salted water until they are just tender, about 10 minutes.\u003c/p>\n\u003cp>2. In a bowl, combine meat and potatoes, gently, adding garlic, vinegar and cream. Cook over moderate heat in large frying pan until the cream bubbles, and is reduced by half. Season with black pepper. Cool mixture for at least an hour, or overnight.\u003c/p>\n\u003cp>3. Fry the hash on a griddle or in a skillet that has been seasoned or lightly oiled. When a crust is formed on the bottom (usually in 5-10 minutes), turn the hash and cook until crust forms on the underside. Cut into wedges and serve immediately with perfectly poached fresh eggs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nHot coffee for breakfast, red wine for dinner.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bette’s Oceanview Diner: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=859\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=856\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=851\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Corned Beef Hash\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Bette Kroening\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong> Homemade Corned Beef Hash is delicious and satisfying, especially for people used to getting their hash from a can. The outside is crispy, the interior is creamy and with poached eggs and toast or a scone, it makes a great meal any time of day.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\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>4 1/2 cups corned beef brisket, cooked and cut into 1/2-inch dice\u003cbr>\n6 cups russet or other baking potatoes, cut into 1/2-inch dice\u003cbr>\n4 cloves garlic, minced\u003cbr>\n1 tablespoon red wine vinegar\u003cbr>\n3/4 cup heavy cream\u003cbr>\nFreshly ground pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Boil the diced potatoes in salted water until they are just tender, about 10 minutes.\u003c/p>\n\u003cp>2. In a bowl, combine meat and potatoes, gently, adding garlic, vinegar and cream. Cook over moderate heat in large frying pan until the cream bubbles, and is reduced by half. Season with black pepper. Cool mixture for at least an hour, or overnight.\u003c/p>\n\u003cp>3. Fry the hash on a griddle or in a skillet that has been seasoned or lightly oiled. When a crust is formed on the bottom (usually in 5-10 minutes), turn the hash and cook until crust forms on the underside. Cut into wedges and serve immediately with perfectly poached fresh eggs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nHot coffee for breakfast, red wine for dinner.\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"info": "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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"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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"soldout": {
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"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
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"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
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"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
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