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"content": "\u003cp>\u003cstrong>Chou Chou:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=857\">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/chouchou21.jpg\" alt=\"ChouChou\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chouchou4.jpg\" alt=\"ChouChou\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chouchou5.jpg\" alt=\"ChouChou\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chouchou7.jpg\" alt=\"ChouChou\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chouchou10.jpg\" alt=\"ChouChou\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chouchou12.jpg\" alt=\"ChouChou\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=chou+chou&mrt=kmlkmz&sll=37.869814,-122.300606&sspn=0.107325,0.111065&ie=UTF8&cid=37747280,-122459295,17293660812097709796&s=AARTsJqf6qRW9JPGT_w7lRKq3TXQBzGuBg&ll=37.77967,-122.427521&spn=0.094973,0.145912&z=12&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=chou+chou&mrt=kmlkmz&sll=37.869814,-122.300606&sspn=0.107325,0.111065&ie=UTF8&cid=37747280,-122459295,17293660812097709796&ll=37.77967,-122.427521&spn=0.094973,0.145912&z=12&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n400 Dewey Boulevard (at Laguna Honda Blvd)\u003cbr>\nSan Francisco, CA 94116\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-242-0960\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:chouchourestaurant@yahoo.com\">chouchourestaurant@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.chouchousf.com\">www.chouchousf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Olivier Azancot, Eric Klein, and Nick Ronan\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Nick Ronan\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Herve Mathe\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French Bistro\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cassoulet, pork tenderloin, dessert tarts\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> $18\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> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-3:00pm (brunch), 5:30pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended for Thursday, Friday, and Saturday\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> 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> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes\u003cbr>\n\u003cstrong>If yes, what kind?\u003c/strong> Music: tango and jazz band\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chou Chou:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=857\">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/chouchou21.jpg\" alt=\"ChouChou\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chouchou4.jpg\" alt=\"ChouChou\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chouchou5.jpg\" alt=\"ChouChou\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chouchou7.jpg\" alt=\"ChouChou\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chouchou10.jpg\" alt=\"ChouChou\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chouchou12.jpg\" alt=\"ChouChou\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=chou+chou&mrt=kmlkmz&sll=37.869814,-122.300606&sspn=0.107325,0.111065&ie=UTF8&cid=37747280,-122459295,17293660812097709796&s=AARTsJqf6qRW9JPGT_w7lRKq3TXQBzGuBg&ll=37.77967,-122.427521&spn=0.094973,0.145912&z=12&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=chou+chou&mrt=kmlkmz&sll=37.869814,-122.300606&sspn=0.107325,0.111065&ie=UTF8&cid=37747280,-122459295,17293660812097709796&ll=37.77967,-122.427521&spn=0.094973,0.145912&z=12&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>\n400 Dewey Boulevard (at Laguna Honda Blvd)\u003cbr>\nSan Francisco, CA 94116\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-242-0960\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:chouchourestaurant@yahoo.com\">chouchourestaurant@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.chouchousf.com\">www.chouchousf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Olivier Azancot, Eric Klein, and Nick Ronan\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Nick Ronan\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Herve Mathe\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French Bistro\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cassoulet, pork tenderloin, dessert tarts\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> $18\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> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-3:00pm (brunch), 5:30pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Brunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended for Thursday, Friday, and Saturday\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> 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> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes\u003cbr>\n\u003cstrong>If yes, what kind?\u003c/strong> Music: tango and jazz band\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Chou Chou: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=860\">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/chouchou13.jpg\" alt=\"Petrale Sole with Mushrooms in a Cream Sauce Topped with Frisee Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chouchou14.jpg\" alt=\"Pate and Charcuterie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chouchou18.jpg\" alt=\"Chocolate and Walnut Tart\" hspace=\"3\">\u003cbr>\nPetrale Sole with Mushrooms in a Cream Sauce Topped with Frisée Salad; Pâté and Charcuterie; Chocolate and Walnut Tart\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 Chou Chou:\u003c/strong> Monday February 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Chou Chou has become THE favorite hangout for my entire family! It is an ultra charming bistro in the heart of the city with the “feel” of what might be your “clubhouse” if you were living in Paris.\u003c/p>\n\u003cp>Because of my own profession, first impressions and how I am greeted at restaurants and other social gatherings is very important, and the “Front of House” man (maître d’ Nick) does not disappoint. Because we are regulars, we are greeted like family — and more than most of the time — with hugs and Kir Royales as well! There is usually classic French music playing, ranging from Piaf to current Euro-disco sounds. The service is top-rate, yet not intrusive. Fresh and HOT baguettes are delivered on a regular basis to our table. Oh, and we also received a complimentary crab appetizer as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The night we were there, one of my daughters and I had a lovely mushroom soup for an appetizer, my other daughter enjoyed tuna tartare with taro chips. The second courses included a warm goat cheese crottin with baked pears and arugula — fabulous — Scottish salmon with peas, rice pilaf, and an orange citrus beurre blanc, and the aforementioned Petrale sole that I enjoyed!\u003c/p>\n\u003cp>I inquired about one Sauvignon Blanc, our waiter suggested another, a Westerly, that was excellent. Chou Chou is just such a comfortable place to be, we seem to never want to leave, thus the ordering of a cheese plate with accompanying Sauternes and then another complimentary port brought over by Nick himself.\u003c/p>\n\u003cp>Chou Chou is lively, fun, reminiscent of the best neighborhood bistros in Paris, and a place I return to often, mostly with family, but occasionally with friends who marvel at such a place in this neighborhood of the city!\u003c/p>\n\u003chr size=\"1\" noshade>\n\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 Chou Chou:\u003c/strong> Wednesday February 20, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTrekking out to Forest Hill was an adventure, and we were happy to find the restaurant as easily as we did after coming out of the Muni station. We were early but seated immediately; being just after 6 on a Wednesday, the cozy, brightly-colored restaurant wasn’t full, and we chose a seat by the window.\n\u003cp>We ordered a half bottle of wine, the frisée salad, and tuna tartare appetizer to share, and I chose the salmon dish, complete with two of my all-time favorite ingredients: peas and arugula. My guest ordered the flank steak with frites, asparagus, and a shallot pan sauce.\u003c/p>\n\u003cp>A minute after ordering, the waitress brought out a full bottle of the wine we ordered — we didn’t think about the discrepancy until we saw the bill and realized the mistake — ah, well. The food arrived very quickly, and I fell in love with the frisée salad. It was wonderfully dressed with a super-salty vinaigrette, crispy pancetta, and a poached egg. The tuna tartare, by comparison, was completely without flavor. I wanted to like the addition of cucumber and the sprouts on top in a cleanses-the-palate sort of way, but the whole dish just ended up very bland.\u003c/p>\n\u003cp>Our main dishes came out almost too close to the removal of our starter dishes, but the salmon was perfectly cooked. The orange beurre blanc, although initially interesting, ended up tasting more like an experiment than a good flavor combination, and the rice pilaf was chewy, but ultimately I was satisfied with my dinner. The steak was tasty but not write-home-able, and the frites tasty but limp, however the shallot sauce and asparagus were very well-executed.\u003c/p>\n\u003cp>Immediately, the dessert menu was presented, and we chose to share one of the tarts that the restaurant specializes in. The chocolate and walnut tart arrived and we enjoyed both the ganache-style filling of the tart, and the perfect froth of the cappuccinos we had ordered to go with it.\u003c/p>\n\u003cp>The check arrived, and we were out the door on our way home within an hour of setting foot in the restaurant. I appreciate speedy service to a degree, but we did feel a little rushed, and overall, though definitely decent, the quality of food we received did not line up with the price tag.\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 Chou Chou:\u003c/strong> Saturday February 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOverall Chou Chou is a good little restaurant. We went for dinner on a stormy Saturday evening. I originally had reservations for Friday night, but had a conflict and had to change them a few days before. When I called, they were very accommodating to the change. When we arrived, parking was very easy (one of the easiest areas in the city to park). When you walk in the restaurant the first thing you notice is the size. It is very small and quaint. The colors on the walls are fun and my date noticed the warm colors on the bottom and cool colors on the top. We were greeted quickly and seated at a two-top near the door (it was a little chilly). It was not very busy with only about five of the tables occupied. (Again, a very stormy evening.)\u003c/p>\n\u003cp>We ordered appetizers and wine to start. The wine list is extensive with many choices in all price ranges. We had wine by the glass so that I could taste a few. The La Violette Viognier was very tasty. I am a huge fan of escargot so the decision for my appetizer was clear. I was going to try the mussels (they looked great!) but the escargot won out. The escargot was good — bright with a lot of citrus flavor. The baguette on the table was a great pairing with the oil from the escargot. The beet and mozzarella salad was not very good. It was very bland with a bizarre texture. I would not recommend it.\u003c/p>\n\u003cp>Right after the appetizers, the owner (Nick) sat down at the open table next to us and welcomed us to the restaurant. He was very friendly and told us about the history of the restaurant and how it was a neighborhood favorite. We felt very welcome. I asked the waiter for some suggestions and appreciated that he was honest about his favorites. On his recommendation I chose the cassoulet. It was served piping hot, and the server cut it open for me at the table: nice touch. There was a lot of flavor in it. The lamb was very lean and tender. The potatoes had a firmness to them which I really liked. This dish has a lot of rosemary in it (choose a different entree if you do not like rosemary).\u003c/p>\n\u003cp>I had done some research on this place before going and they are known for their tarts. I am a chocolate fanatic so, of course ordered the triple chocolate tart. I would definitely recommend it. The decaf cappuccino was a great pair. After a bit more conversation with the owner about the meal — he wanted to know how we liked the meal and was very open to the honest feedback about everything, including the not so great beet and mozzarella salad — he brought over complimentary glasses of Banyuls Domaine de La Tour Vielle Vendages 2002.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall this is a good little restaurant. The food is tasty and the wine list is extensive. The service was good and the owner, Nick, knows how to welcome new guests. I would recommend checking this place out. I will definitely be back for another meal.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n400 Dewey Boulevard (at Laguna Honda Blvd)\r\nSan Francisco, CA 94116\r\n\u003cstrong>Phone:\u003c/strong> 415-242-0960\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.chouchousf.com\">www.chouchousf.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chou Chou: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=860\">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/chouchou13.jpg\" alt=\"Petrale Sole with Mushrooms in a Cream Sauce Topped with Frisee Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chouchou14.jpg\" alt=\"Pate and Charcuterie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/chouchou18.jpg\" alt=\"Chocolate and Walnut Tart\" hspace=\"3\">\u003cbr>\nPetrale Sole with Mushrooms in a Cream Sauce Topped with Frisée Salad; Pâté and Charcuterie; Chocolate and Walnut Tart\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 Chou Chou:\u003c/strong> Monday February 18, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Chou Chou has become THE favorite hangout for my entire family! It is an ultra charming bistro in the heart of the city with the “feel” of what might be your “clubhouse” if you were living in Paris.\u003c/p>\n\u003cp>Because of my own profession, first impressions and how I am greeted at restaurants and other social gatherings is very important, and the “Front of House” man (maître d’ Nick) does not disappoint. Because we are regulars, we are greeted like family — and more than most of the time — with hugs and Kir Royales as well! There is usually classic French music playing, ranging from Piaf to current Euro-disco sounds. The service is top-rate, yet not intrusive. Fresh and HOT baguettes are delivered on a regular basis to our table. Oh, and we also received a complimentary crab appetizer as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The night we were there, one of my daughters and I had a lovely mushroom soup for an appetizer, my other daughter enjoyed tuna tartare with taro chips. The second courses included a warm goat cheese crottin with baked pears and arugula — fabulous — Scottish salmon with peas, rice pilaf, and an orange citrus beurre blanc, and the aforementioned Petrale sole that I enjoyed!\u003c/p>\n\u003cp>I inquired about one Sauvignon Blanc, our waiter suggested another, a Westerly, that was excellent. Chou Chou is just such a comfortable place to be, we seem to never want to leave, thus the ordering of a cheese plate with accompanying Sauternes and then another complimentary port brought over by Nick himself.\u003c/p>\n\u003cp>Chou Chou is lively, fun, reminiscent of the best neighborhood bistros in Paris, and a place I return to often, mostly with family, but occasionally with friends who marvel at such a place in this neighborhood of the city!\u003c/p>\n\u003chr size=\"1\" noshade>\n\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 Chou Chou:\u003c/strong> Wednesday February 20, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nTrekking out to Forest Hill was an adventure, and we were happy to find the restaurant as easily as we did after coming out of the Muni station. We were early but seated immediately; being just after 6 on a Wednesday, the cozy, brightly-colored restaurant wasn’t full, and we chose a seat by the window.\n\u003cp>We ordered a half bottle of wine, the frisée salad, and tuna tartare appetizer to share, and I chose the salmon dish, complete with two of my all-time favorite ingredients: peas and arugula. My guest ordered the flank steak with frites, asparagus, and a shallot pan sauce.\u003c/p>\n\u003cp>A minute after ordering, the waitress brought out a full bottle of the wine we ordered — we didn’t think about the discrepancy until we saw the bill and realized the mistake — ah, well. The food arrived very quickly, and I fell in love with the frisée salad. It was wonderfully dressed with a super-salty vinaigrette, crispy pancetta, and a poached egg. The tuna tartare, by comparison, was completely without flavor. I wanted to like the addition of cucumber and the sprouts on top in a cleanses-the-palate sort of way, but the whole dish just ended up very bland.\u003c/p>\n\u003cp>Our main dishes came out almost too close to the removal of our starter dishes, but the salmon was perfectly cooked. The orange beurre blanc, although initially interesting, ended up tasting more like an experiment than a good flavor combination, and the rice pilaf was chewy, but ultimately I was satisfied with my dinner. The steak was tasty but not write-home-able, and the frites tasty but limp, however the shallot sauce and asparagus were very well-executed.\u003c/p>\n\u003cp>Immediately, the dessert menu was presented, and we chose to share one of the tarts that the restaurant specializes in. The chocolate and walnut tart arrived and we enjoyed both the ganache-style filling of the tart, and the perfect froth of the cappuccinos we had ordered to go with it.\u003c/p>\n\u003cp>The check arrived, and we were out the door on our way home within an hour of setting foot in the restaurant. I appreciate speedy service to a degree, but we did feel a little rushed, and overall, though definitely decent, the quality of food we received did not line up with the price tag.\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 Chou Chou:\u003c/strong> Saturday February 23, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOverall Chou Chou is a good little restaurant. We went for dinner on a stormy Saturday evening. I originally had reservations for Friday night, but had a conflict and had to change them a few days before. When I called, they were very accommodating to the change. When we arrived, parking was very easy (one of the easiest areas in the city to park). When you walk in the restaurant the first thing you notice is the size. It is very small and quaint. The colors on the walls are fun and my date noticed the warm colors on the bottom and cool colors on the top. We were greeted quickly and seated at a two-top near the door (it was a little chilly). It was not very busy with only about five of the tables occupied. (Again, a very stormy evening.)\u003c/p>\n\u003cp>We ordered appetizers and wine to start. The wine list is extensive with many choices in all price ranges. We had wine by the glass so that I could taste a few. The La Violette Viognier was very tasty. I am a huge fan of escargot so the decision for my appetizer was clear. I was going to try the mussels (they looked great!) but the escargot won out. The escargot was good — bright with a lot of citrus flavor. The baguette on the table was a great pairing with the oil from the escargot. The beet and mozzarella salad was not very good. It was very bland with a bizarre texture. I would not recommend it.\u003c/p>\n\u003cp>Right after the appetizers, the owner (Nick) sat down at the open table next to us and welcomed us to the restaurant. He was very friendly and told us about the history of the restaurant and how it was a neighborhood favorite. We felt very welcome. I asked the waiter for some suggestions and appreciated that he was honest about his favorites. On his recommendation I chose the cassoulet. It was served piping hot, and the server cut it open for me at the table: nice touch. There was a lot of flavor in it. The lamb was very lean and tender. The potatoes had a firmness to them which I really liked. This dish has a lot of rosemary in it (choose a different entree if you do not like rosemary).\u003c/p>\n\u003cp>I had done some research on this place before going and they are known for their tarts. I am a chocolate fanatic so, of course ordered the triple chocolate tart. I would definitely recommend it. The decaf cappuccino was a great pair. After a bit more conversation with the owner about the meal — he wanted to know how we liked the meal and was very open to the honest feedback about everything, including the not so great beet and mozzarella salad — he brought over complimentary glasses of Banyuls Domaine de La Tour Vielle Vendages 2002.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall this is a good little restaurant. The food is tasty and the wine list is extensive. The service was good and the owner, Nick, knows how to welcome new guests. I would recommend checking this place out. I will definitely be back for another meal.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s third season episode 5 (#305) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Anchor Oyster Bar & Seafood Market\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=820\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=819\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Lalime’s Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=821\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=818\">reviews\u003c/a> |\u003ca href=\"http://ww2.kqed.org/checkplease/?p=823\">recipe\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Indian Aroma\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=822\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=814\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE!\u003c/strong>\u003cbr>\nhttps://youtu.be/eg26S7hNhs8\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp305iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/leslie100-2.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wines of the Week: KQED Wine Club\u003c/strong>\u003c/p>\n\u003cp>From the \u003ca href=\"http://www.kqedwineclub.org/\">\u003cstrong>KQED Wine Club\u003c/strong>\u003c/a> come our selections poured on this week’s show. \u003ca href=\"http://www.kqedwineclub.org/\">\u003cstrong>Join the club!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqedwineclub.org/pop_winelong.asp?wineid=205\">\u003cstrong>Wine of the Week: 2006 A to Z Riesling, Oregon\u003c/strong>\u003c/a>\u003cbr>\nIf you haven’t discovered the joys of sipping Riesling yet, grab a bottle of this wine and prepare to be converted. Aromas of white peaches are followed by juicy, crisp fruit flavors in a wine that makes your mouth water. Serve well-chilled with spicy fare, salads, and even grilled sausage for a taste treat.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Lalime’s:\u003c/strong>\u003c/p>\n\u003cp>Lalime’s eclectic menu of Mediterranean-influenced fare layered with local flare is echoed in the classy wine list. This collection of bottles showcases savvy worldwide picks paired with California wines, all offered at respectable — and in many cases — highly affordable prices.\u003c/p>\n\u003cp>White wine lovers should look to the Italian white collection for deals, including several offerings of Falanghina (a white varietal that’s fruity and fresh) for around $30, and one of my favorite Italian whites, \u003cstrong>Pieropan’s\u003c/strong> zesty \u003cstrong>“Calvarino”\u003c/strong> from Soave in the northern Italian Veneto region ($57). To truly indulge yourself, order the California classic: a complex \u003cstrong>Hanzell Chardonnay from Sonoma Valley\u003c/strong>. Yes, it’s priced at over $100, but it is well worth it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Unique Spanish reds like the floral, elegant \u003cstrong>Palacios “Petalos” ($45)\u003c/strong> from the Bierzo region of northwestern Spain, made with a grape variety named Mencia, is a top pick for those who like Pinot-esque reds. For hearty, rich reds there is an extensive Zinfandel section highlighting various \u003cstrong>Rosenblum\u003c/strong> bottlings, one of the best producers of the variety. Also, not to miss in the affordable category is the \u003cstrong>Torbreck “T-Rex” Shiraz from Australia’s Barossa Valley ($35)\u003c/strong>. Can you say “meat lover’s wine”?!\u003c/p>\n\n",
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"excerpt": "Check, Please! Bay Area's third season episode 5 (#305) profiles and reviews these three Bay Area restaurants:\r\n1) \u003cstrong>Anchor Oyster Bar & Seafood Market\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=820\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=819\">reviews\u003c/a> |\r\n2) \u003cstrong>Lalime's Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=821\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=818\">reviews\u003c/a> |\u003ca href=\"http://ww2.kqed.org/checkplease/?p=823\">recipe\u003c/a> |\r\n 3) \u003cstrong>Indian Aroma\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=822\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=814\">reviews\u003c/a> | [CLOSED]",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s third season episode 5 (#305) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Anchor Oyster Bar & Seafood Market\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=820\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=819\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Lalime’s Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=821\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=818\">reviews\u003c/a> |\u003ca href=\"http://ww2.kqed.org/checkplease/?p=823\">recipe\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>Indian Aroma\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=822\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=814\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE!\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/eg26S7hNhs8'\n title='//www.youtube.com/embed/eg26S7hNhs8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp305iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/leslie100-2.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wines of the Week: KQED Wine Club\u003c/strong>\u003c/p>\n\u003cp>From the \u003ca href=\"http://www.kqedwineclub.org/\">\u003cstrong>KQED Wine Club\u003c/strong>\u003c/a> come our selections poured on this week’s show. \u003ca href=\"http://www.kqedwineclub.org/\">\u003cstrong>Join the club!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqedwineclub.org/pop_winelong.asp?wineid=205\">\u003cstrong>Wine of the Week: 2006 A to Z Riesling, Oregon\u003c/strong>\u003c/a>\u003cbr>\nIf you haven’t discovered the joys of sipping Riesling yet, grab a bottle of this wine and prepare to be converted. Aromas of white peaches are followed by juicy, crisp fruit flavors in a wine that makes your mouth water. Serve well-chilled with spicy fare, salads, and even grilled sausage for a taste treat.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Lalime’s:\u003c/strong>\u003c/p>\n\u003cp>Lalime’s eclectic menu of Mediterranean-influenced fare layered with local flare is echoed in the classy wine list. This collection of bottles showcases savvy worldwide picks paired with California wines, all offered at respectable — and in many cases — highly affordable prices.\u003c/p>\n\u003cp>White wine lovers should look to the Italian white collection for deals, including several offerings of Falanghina (a white varietal that’s fruity and fresh) for around $30, and one of my favorite Italian whites, \u003cstrong>Pieropan’s\u003c/strong> zesty \u003cstrong>“Calvarino”\u003c/strong> from Soave in the northern Italian Veneto region ($57). To truly indulge yourself, order the California classic: a complex \u003cstrong>Hanzell Chardonnay from Sonoma Valley\u003c/strong>. Yes, it’s priced at over $100, but it is well worth it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Unique Spanish reds like the floral, elegant \u003cstrong>Palacios “Petalos” ($45)\u003c/strong> from the Bierzo region of northwestern Spain, made with a grape variety named Mencia, is a top pick for those who like Pinot-esque reds. For hearty, rich reds there is an extensive Zinfandel section highlighting various \u003cstrong>Rosenblum\u003c/strong> bottlings, one of the best producers of the variety. Also, not to miss in the affordable category is the \u003cstrong>Torbreck “T-Rex” Shiraz from Australia’s Barossa Valley ($35)\u003c/strong>. Can you say “meat lover’s wine”?!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Anchor Oyster Bar & Seafood Market:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=819\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=813\">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/cp305iPod_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/anchoroysterbar1.jpg\" alt=\"Anchor Oyster Bar and Seafood Market\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/anchoroysterbar4.jpg\" alt=\"Anchor Oyster Bar and Seafood Market\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/anchoroysterbar5.jpg\" alt=\"Anchor Oyster Bar and Seafood Market\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/anchoroysterbar12.jpg\" alt=\"Anchor Oyster Bar and Seafood Market\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/anchoroysterbar11.jpg\" alt=\"Anchor Oyster Bar and Seafood Market\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/anchoroysterbar20.jpg\" alt=\"Anchor Oyster Bar and Seafood Market\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=anchor+oyster+bar&sll=37.0625,-95.677068&sspn=56.987104,60.820313&ie=UTF8&mrt=kmlkmz&cid=37759630,-122434898,3616685011502284241&s=AARTsJp2EJoxYvwXrtqrDlM7fSPvd7kMIQ&ll=37.781434,-122.433529&spn=0.047486,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=anchor+oyster+bar&sll=37.0625,-95.677068&sspn=56.987104,60.820313&ie=UTF8&mrt=kmlkmz&cid=37759630,-122434898,3616685011502284241&ll=37.781434,-122.433529&spn=0.047486,0.072956&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>\n579 Castro Street (at 19th)\u003cbr>\nSan Francisco, CA 94114\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-431-3990\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:reservations@cyrusrestaurant.com\">reservations@cyrusrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.anchoroysterbar.com\">www.anchoroysterbar.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Roseann Grimm\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Roseann Grimm\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Seafood\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Crab burger, chowder, cioppino\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> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 4:00pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Anchor Oyster Bar & Seafood Market:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=819\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=813\">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/cp305iPod_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/anchoroysterbar1.jpg\" alt=\"Anchor Oyster Bar and Seafood Market\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/anchoroysterbar4.jpg\" alt=\"Anchor Oyster Bar and Seafood Market\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/anchoroysterbar5.jpg\" alt=\"Anchor Oyster Bar and Seafood Market\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/anchoroysterbar12.jpg\" alt=\"Anchor Oyster Bar and Seafood Market\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/anchoroysterbar11.jpg\" alt=\"Anchor Oyster Bar and Seafood Market\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/anchoroysterbar20.jpg\" alt=\"Anchor Oyster Bar and Seafood Market\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=anchor+oyster+bar&sll=37.0625,-95.677068&sspn=56.987104,60.820313&ie=UTF8&mrt=kmlkmz&cid=37759630,-122434898,3616685011502284241&s=AARTsJp2EJoxYvwXrtqrDlM7fSPvd7kMIQ&ll=37.781434,-122.433529&spn=0.047486,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=anchor+oyster+bar&sll=37.0625,-95.677068&sspn=56.987104,60.820313&ie=UTF8&mrt=kmlkmz&cid=37759630,-122434898,3616685011502284241&ll=37.781434,-122.433529&spn=0.047486,0.072956&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>\n579 Castro Street (at 19th)\u003cbr>\nSan Francisco, CA 94114\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-431-3990\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:reservations@cyrusrestaurant.com\">reservations@cyrusrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.anchoroysterbar.com\">www.anchoroysterbar.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Roseann Grimm\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Roseann Grimm\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Seafood\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Crab burger, chowder, cioppino\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> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 4:00pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Anchor Oyster Bar & Seafood Market: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=820\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=813\">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/cp305iPod_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/anchoroysterbar3.jpg\" alt=\"Oysters\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/anchoroysterbar19.jpg\" alt=\"Crab Cakes\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/anchoroysterbar21.jpg\" alt=\"Shellfish Combination\" hspace=\"3\">\u003cbr>\nOysters, Crab Cakes, Shellfish Combination\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/katie-cronin.jpg\" alt=\"Katie Cronin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Katie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Casting Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Anchor Oyster Bar & Seafood Market\u003cbr>\n\u003cstrong>Reviewed Anchor Oyster Bar & Seafood Market:\u003c/strong> Friday January 25, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Anchor Oyster Bar in the Castro is my favorite neighborhood restaurant. If you want fresh seafood, cooked the way seafood is supposed to be cooked, this is The Place. I’ve been to this restaurant numerous times. Just recently I locked myself out of my apartment and thought, “Oh well, I guess I’m eating at The Anchor Oyster Bar.” It was early, about 5pm, and I sat at the bar and had their delicious clam chowder and a glass of wine and joked with the staff at my fortunate circumstance of being “stuck” in their restaurant. This restaurant feels so warm and cozy in any season. For a small restaurant, it is well designed for eating. There are tables by the window and along the wall, or you can eat at the bar. The lighting at night is soft and welcoming. It is my favorite place to have a long luxurious meal in a comforting atmosphere.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> Last Friday I took my very special friend Nancy to The Anchor Oyster Bar for her birthday. We sat at the window watching the rain fall and started with a sampling of all the oysters on the menu with a half bottle of Pinot Grigio. Each variety of mussels tasted like they were farmed that morning. They always ask if you want bread, and unless you are watching your carb intake, I highly recommend their bread, it’s always fresh and crunchy on the outside. They have a board above the bar with all the specials of the day. Right below all the choices of oysters were the cod cakes. I had never had these before, and boy, that was the great find on the menu for me. These cakes were perfect; the outside was lightly fried and the inside tasted light and filling at the same time. How do I describe them? You can taste the fresh fish, but it was so delicate. “Yum” is all I can say; “Yum,” and “I’m going back for the cakes.” We then shared a crab salad with blue cheese dressing. Because it was crab season, it really doesn’t get any better than this, but I have to admit I usually have one of their salads only to top it with their blue cheese dressing, Mmmmm — it’s so good and really tastes like it’s good for you. Well, for your soul anyway.\u003c/p>\n\u003cp>The pasta of the day was shrimp in a creamy red sauce and I honestly savored every warm creamy bite, it was soooo good. I have had this dish before and am always looking for it on their daily special board. I wish I were eating it right now. We finished the Pinot Grigio, and my friend wanted to try the house white wine, which I had never had due to the fact that I thought I wouldn’t like it. I was wrong. It’s fresh with a light body; perfect with fish. Even though we both were pretty full, I ordered a cup of the clam chowder. I wanted Nancy to try it. She lives near Fishermen’s Wharf and has tried many clam chowders in her neighborhood. Her face lit up when she took her first taste; it’s a perfect clam chowder. Not too creamy with just enough clams and tiny pieces of potatoes. I love it and now she loves it!\u003c/p>\n\u003cp>I’m crazy about this restaurant and I take a lot of pride in it because it’s in my neighborhood. I have come to know most of the waitstaff and the chefs. They are amazing at what they do, real professionals. Oh, and you can buy fresh fish there as well. I have gone down many times to buy the freshest fish you can get at a reasonable, market price. Many times John, the night chef, will give me tips on how to cook whatever fish I have chosen. This restaurant epitomizes why San Francisco is known for its great food! And we San Franciscans know what great food is.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/patrick-redington.jpg\" alt=\"Patrick Redington\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> MBA Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lalime’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Anchor Oyster Bar & Seafood Market:\u003c/strong> Saturday February 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nRemember the feelings you get at the end of a great first date? Well, that’s what I was experiencing after my first meal at Anchor Oyster Bar. I was giddy; I was a bit too excited and afraid I was getting carried away; I was trying not to go head over heels; I wondered how long I should wait to call again!\u003cbr>\nAnchor is pretty easy to love. It’s popular and stylish, but not in the least bit stuck up. It’s petite and cute. It does its thing and does it well. It does some everyday things in an adorably different way. It makes you comfortable. It’s cool. It’s got grace and good manners, and you want to introduce it to all of your friends because you know they’ll be impressed. What a catch!\u003c/p>\n\u003cp>I went to Anchor for an early Saturday dinner with two friends prior to catching a movie at the Castro Theatre’s film noir festival. We ended up staying at the restaurant so long that we had to catch the later movie. We started our meal with glasses of deliciously sweet Pinot Grigio and a sampler of the day’s fresh oysters. The variety of oysters changes frequently, but I doubt the quality does. They were great! Oysters are presented in a round on a nicely chilled bed of rock salt. The drawn butter is gentle enough to allow the subtle flavors of each different oyster to come through. The cocktail sauce had a nice touch: freshly grated horseradish on top. We could already tell this was a special place. One of my friends, who had sworn she would never eat an oyster, actually tried one and liked it! I guess it’s easy to get caught up in the moment with the right company. We were going with the flow and decided to try as many dishes as we could. Next came a revelation dressed as a Caesar salad. This salad is so common now as to be almost pedestrian in most places, but Anchor Oyster Bar makes a great Caesar! The dressing is fresh and creamy without being too heavy. What makes their Caesar a standout is the inclusion of hot croutons. Hot croutons! Who knew? They added a wonderful contrast to the cool and crispy fresh lettuce.\u003c/p>\n\u003cp>The Boston clam chowder was very nice, smooth and velvety. In fact, a dinner of Caesar salad and clam chowder alone would be a great, complete meal at Anchor, but we were enjoying ourselves and were hungry for adventure, so we somehow found room for a few more dishes. The garlic bread was delicious, warm and comforting. The crab cake entrée was good too. I can’t say they were the best I’ve ever had, but they were satisfying with plenty of crab and not too much breading. I guess I can’t say the clam chowder was the world’s best either, but I liked it. I could eat it all the time and not get tired of it. It was just… simply yummy! The mahi mahi was nicely done as well, freshly pan-cooked and buttery without being overpowering. It was a star quality fish dish that would be right at home in any of the Bay Area’s best seafood houses.\u003c/p>\n\u003cp>And finally, I must say a word about the service. It was impeccable and quietly graceful. I wasn’t expecting great service at a small restaurant where almost half the seats are at the bar. What a joy to find such skilled and attentive waitstaff! Our server was very helpful with recommendations and information about the daily specials. Moreover, he was there when we wanted him and wasn’t there when we didn’t. He had that sixth sense that all great waiters have about caring for their guests: a great combination of timing and intuition. We never lacked for wine or food, and felt welcome to enjoy the meal at our own pace, which is quite unusual for a small restaurant with tables in high demand. I was very impressed.\u003c/p>\n\u003cp>Anchor Oyster Bar does everything well and does some things extraordinarily well. You can spend as much or as little as you like and walk away satisfied. For great seafood in a casual atmosphere in the Castro, you cannot beat Anchor! Oh, I think I might be getting carried away. I can’t wait to see this place again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/dan-ross.jpg\" alt=\"Dan Ross\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Dan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Operations, Test Prep Exams\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Indian Aroma\u003cbr>\n\u003cstrong>Reviewed Anchor Oyster Bar & Seafood Market:\u003c/strong> Sunday January 27, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n We arrived at the restaurant around 6:30, and we almost missed it due to the filming of \u003cem>Milk\u003c/em>. We ended up waiting 20 minutes for a table in what had to be the worst weather of the week. There were other people waiting as well, so I was convinced this place was good. Stepping in, I found myself transported to a SpongeBob SquarePants episode, as the restaurant looked like the Krabby Patty kingdom and was about the size of my television set. It was tiny inside.\u003c/p>\n\u003cp>We got a nice seat by the window and waited about ten minutes for our first round of bread. I was questioning the service, but then I came to realize there were four people total working in the restaurant! The people at the tables seemed to linger longer than one would in a typical restaurant, but this may have been due to the dumping rain outside.\u003c/p>\n\u003cp>We started with the clam chowder. It was good, but it was not the best I’ve had. It was a bit watery, and there were only a few, small pieces of minced clams present. We added lots of fresh pepper to enhance the flavor, but I still found it lacking.\u003c/p>\n\u003cp>Next up was the crab cake appetizer. These crab cakes were a step up from the clam chowder. They were fried perfectly and the crab was fresh and about an inch and a half thick. They were the best things we had from the dinner.\u003c/p>\n\u003cp>The oyster shooters were a nice surprise. They came in larger shot glasses (about 8 ounces), and the oysters were covered with a spicy Bloody Mary mixture with a lemon wedge and a narrow celery spear. Once they came out, we had a person next to us comment on how appealing they looked. The oysters were quite fresh, and the shooter was a nice complement to the dinner.\u003c/p>\n\u003cp>The last thing we shared was the shellfish combination. This was a large bowl of clams, two types of mussels, and shrimp, all steamed in a white wine sauce. While there were plenty of clams and mussels, there were only two shrimp. Overall, I found this to be hearty, though lacking in flavor. The steaming juice consisted of white wine, fresh Italian parsley, butter, pepper, and garlic. I didn’t really see shallots present, which seem to be a common ingredient in most recipes, and that may account for the lack of substance.\u003c/p>\n\u003cp>All in all, I thought the restaurant to be a good spot to take special out-of-towners, but not for a regular dining experience. One issue that came up was our waiter did not tell us there were specials. Halfway through the meal, I realized that cioppino had been a main dish option, and I was disappointed the waiter did not tell us about this or the other specials.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I found Anchor to be a place to experience, but the price is not for the average Joe looking for seafood. The price and atmosphere seemed to be juxtaposed. I’m eating $11 crab cakes while the dishwasher is four feet from me, throwing dirty dishwater into a ground vent. Not only that, to use the restroom, you have to walk through the kitchen. Walking through, I was tempted to flip some crab cakes as I passed by. You don’t get that sort of experience at any other restaurant I’ve been to, but I’d rather grab some crab at fisherman’s wharf and save a few bucks.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n579 Castro Street (at 19th)\r\nSan Francisco, CA 94114\r\n\u003cstrong>Phone:\u003c/strong> 415-431-3990\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.anchoroysterbar.com\">www.anchoroysterbar.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Anchor Oyster Bar & Seafood Market: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=820\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=813\">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/cp305iPod_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/anchoroysterbar3.jpg\" alt=\"Oysters\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/anchoroysterbar19.jpg\" alt=\"Crab Cakes\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/anchoroysterbar21.jpg\" alt=\"Shellfish Combination\" hspace=\"3\">\u003cbr>\nOysters, Crab Cakes, Shellfish Combination\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/katie-cronin.jpg\" alt=\"Katie Cronin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Katie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Casting Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Anchor Oyster Bar & Seafood Market\u003cbr>\n\u003cstrong>Reviewed Anchor Oyster Bar & Seafood Market:\u003c/strong> Friday January 25, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Anchor Oyster Bar in the Castro is my favorite neighborhood restaurant. If you want fresh seafood, cooked the way seafood is supposed to be cooked, this is The Place. I’ve been to this restaurant numerous times. Just recently I locked myself out of my apartment and thought, “Oh well, I guess I’m eating at The Anchor Oyster Bar.” It was early, about 5pm, and I sat at the bar and had their delicious clam chowder and a glass of wine and joked with the staff at my fortunate circumstance of being “stuck” in their restaurant. This restaurant feels so warm and cozy in any season. For a small restaurant, it is well designed for eating. There are tables by the window and along the wall, or you can eat at the bar. The lighting at night is soft and welcoming. It is my favorite place to have a long luxurious meal in a comforting atmosphere.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> Last Friday I took my very special friend Nancy to The Anchor Oyster Bar for her birthday. We sat at the window watching the rain fall and started with a sampling of all the oysters on the menu with a half bottle of Pinot Grigio. Each variety of mussels tasted like they were farmed that morning. They always ask if you want bread, and unless you are watching your carb intake, I highly recommend their bread, it’s always fresh and crunchy on the outside. They have a board above the bar with all the specials of the day. Right below all the choices of oysters were the cod cakes. I had never had these before, and boy, that was the great find on the menu for me. These cakes were perfect; the outside was lightly fried and the inside tasted light and filling at the same time. How do I describe them? You can taste the fresh fish, but it was so delicate. “Yum” is all I can say; “Yum,” and “I’m going back for the cakes.” We then shared a crab salad with blue cheese dressing. Because it was crab season, it really doesn’t get any better than this, but I have to admit I usually have one of their salads only to top it with their blue cheese dressing, Mmmmm — it’s so good and really tastes like it’s good for you. Well, for your soul anyway.\u003c/p>\n\u003cp>The pasta of the day was shrimp in a creamy red sauce and I honestly savored every warm creamy bite, it was soooo good. I have had this dish before and am always looking for it on their daily special board. I wish I were eating it right now. We finished the Pinot Grigio, and my friend wanted to try the house white wine, which I had never had due to the fact that I thought I wouldn’t like it. I was wrong. It’s fresh with a light body; perfect with fish. Even though we both were pretty full, I ordered a cup of the clam chowder. I wanted Nancy to try it. She lives near Fishermen’s Wharf and has tried many clam chowders in her neighborhood. Her face lit up when she took her first taste; it’s a perfect clam chowder. Not too creamy with just enough clams and tiny pieces of potatoes. I love it and now she loves it!\u003c/p>\n\u003cp>I’m crazy about this restaurant and I take a lot of pride in it because it’s in my neighborhood. I have come to know most of the waitstaff and the chefs. They are amazing at what they do, real professionals. Oh, and you can buy fresh fish there as well. I have gone down many times to buy the freshest fish you can get at a reasonable, market price. Many times John, the night chef, will give me tips on how to cook whatever fish I have chosen. This restaurant epitomizes why San Francisco is known for its great food! And we San Franciscans know what great food is.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/patrick-redington.jpg\" alt=\"Patrick Redington\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> MBA Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lalime’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Anchor Oyster Bar & Seafood Market:\u003c/strong> Saturday February 2, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nRemember the feelings you get at the end of a great first date? Well, that’s what I was experiencing after my first meal at Anchor Oyster Bar. I was giddy; I was a bit too excited and afraid I was getting carried away; I was trying not to go head over heels; I wondered how long I should wait to call again!\u003cbr>\nAnchor is pretty easy to love. It’s popular and stylish, but not in the least bit stuck up. It’s petite and cute. It does its thing and does it well. It does some everyday things in an adorably different way. It makes you comfortable. It’s cool. It’s got grace and good manners, and you want to introduce it to all of your friends because you know they’ll be impressed. What a catch!\u003c/p>\n\u003cp>I went to Anchor for an early Saturday dinner with two friends prior to catching a movie at the Castro Theatre’s film noir festival. We ended up staying at the restaurant so long that we had to catch the later movie. We started our meal with glasses of deliciously sweet Pinot Grigio and a sampler of the day’s fresh oysters. The variety of oysters changes frequently, but I doubt the quality does. They were great! Oysters are presented in a round on a nicely chilled bed of rock salt. The drawn butter is gentle enough to allow the subtle flavors of each different oyster to come through. The cocktail sauce had a nice touch: freshly grated horseradish on top. We could already tell this was a special place. One of my friends, who had sworn she would never eat an oyster, actually tried one and liked it! I guess it’s easy to get caught up in the moment with the right company. We were going with the flow and decided to try as many dishes as we could. Next came a revelation dressed as a Caesar salad. This salad is so common now as to be almost pedestrian in most places, but Anchor Oyster Bar makes a great Caesar! The dressing is fresh and creamy without being too heavy. What makes their Caesar a standout is the inclusion of hot croutons. Hot croutons! Who knew? They added a wonderful contrast to the cool and crispy fresh lettuce.\u003c/p>\n\u003cp>The Boston clam chowder was very nice, smooth and velvety. In fact, a dinner of Caesar salad and clam chowder alone would be a great, complete meal at Anchor, but we were enjoying ourselves and were hungry for adventure, so we somehow found room for a few more dishes. The garlic bread was delicious, warm and comforting. The crab cake entrée was good too. I can’t say they were the best I’ve ever had, but they were satisfying with plenty of crab and not too much breading. I guess I can’t say the clam chowder was the world’s best either, but I liked it. I could eat it all the time and not get tired of it. It was just… simply yummy! The mahi mahi was nicely done as well, freshly pan-cooked and buttery without being overpowering. It was a star quality fish dish that would be right at home in any of the Bay Area’s best seafood houses.\u003c/p>\n\u003cp>And finally, I must say a word about the service. It was impeccable and quietly graceful. I wasn’t expecting great service at a small restaurant where almost half the seats are at the bar. What a joy to find such skilled and attentive waitstaff! Our server was very helpful with recommendations and information about the daily specials. Moreover, he was there when we wanted him and wasn’t there when we didn’t. He had that sixth sense that all great waiters have about caring for their guests: a great combination of timing and intuition. We never lacked for wine or food, and felt welcome to enjoy the meal at our own pace, which is quite unusual for a small restaurant with tables in high demand. I was very impressed.\u003c/p>\n\u003cp>Anchor Oyster Bar does everything well and does some things extraordinarily well. You can spend as much or as little as you like and walk away satisfied. For great seafood in a casual atmosphere in the Castro, you cannot beat Anchor! Oh, I think I might be getting carried away. I can’t wait to see this place again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/dan-ross.jpg\" alt=\"Dan Ross\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Dan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Operations, Test Prep Exams\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Indian Aroma\u003cbr>\n\u003cstrong>Reviewed Anchor Oyster Bar & Seafood Market:\u003c/strong> Sunday January 27, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n We arrived at the restaurant around 6:30, and we almost missed it due to the filming of \u003cem>Milk\u003c/em>. We ended up waiting 20 minutes for a table in what had to be the worst weather of the week. There were other people waiting as well, so I was convinced this place was good. Stepping in, I found myself transported to a SpongeBob SquarePants episode, as the restaurant looked like the Krabby Patty kingdom and was about the size of my television set. It was tiny inside.\u003c/p>\n\u003cp>We got a nice seat by the window and waited about ten minutes for our first round of bread. I was questioning the service, but then I came to realize there were four people total working in the restaurant! The people at the tables seemed to linger longer than one would in a typical restaurant, but this may have been due to the dumping rain outside.\u003c/p>\n\u003cp>We started with the clam chowder. It was good, but it was not the best I’ve had. It was a bit watery, and there were only a few, small pieces of minced clams present. We added lots of fresh pepper to enhance the flavor, but I still found it lacking.\u003c/p>\n\u003cp>Next up was the crab cake appetizer. These crab cakes were a step up from the clam chowder. They were fried perfectly and the crab was fresh and about an inch and a half thick. They were the best things we had from the dinner.\u003c/p>\n\u003cp>The oyster shooters were a nice surprise. They came in larger shot glasses (about 8 ounces), and the oysters were covered with a spicy Bloody Mary mixture with a lemon wedge and a narrow celery spear. Once they came out, we had a person next to us comment on how appealing they looked. The oysters were quite fresh, and the shooter was a nice complement to the dinner.\u003c/p>\n\u003cp>The last thing we shared was the shellfish combination. This was a large bowl of clams, two types of mussels, and shrimp, all steamed in a white wine sauce. While there were plenty of clams and mussels, there were only two shrimp. Overall, I found this to be hearty, though lacking in flavor. The steaming juice consisted of white wine, fresh Italian parsley, butter, pepper, and garlic. I didn’t really see shallots present, which seem to be a common ingredient in most recipes, and that may account for the lack of substance.\u003c/p>\n\u003cp>All in all, I thought the restaurant to be a good spot to take special out-of-towners, but not for a regular dining experience. One issue that came up was our waiter did not tell us there were specials. Halfway through the meal, I realized that cioppino had been a main dish option, and I was disappointed the waiter did not tell us about this or the other specials.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I found Anchor to be a place to experience, but the price is not for the average Joe looking for seafood. The price and atmosphere seemed to be juxtaposed. I’m eating $11 crab cakes while the dishwasher is four feet from me, throwing dirty dishwater into a ground vent. Not only that, to use the restroom, you have to walk through the kitchen. Walking through, I was tempted to flip some crab cakes as I passed by. You don’t get that sort of experience at any other restaurant I’ve been to, but I’d rather grab some crab at fisherman’s wharf and save a few bucks.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Lalime’s Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=818\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=823\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=813\">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/cp305iPod_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/lalimes4.jpg\" alt=\"Lalimes Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lalimes1.jpg\" alt=\"Lalimes Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lalimes12.jpg\" alt=\"Lalimes Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lalimes8.jpg\" alt=\"Lalimes Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lalimes11.jpg\" alt=\"Lalimes Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lalimes9.jpg\" alt=\"Lalimes Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=lalime's+restaurant&sll=37.881127,-122.288732&sspn=0.112457,0.11879&ie=UTF8&mrt=kmlkmz&cid=37881127,-122288732,3325986754373665909&s=AARTsJriUN2yNf80cEpaGkHTiZf337e3vw&ll=37.890705,-122.28796&spn=0.023708,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=lalime's+restaurant&sll=37.881127,-122.288732&sspn=0.112457,0.11879&ie=UTF8&mrt=kmlkmz&cid=37881127,-122288732,3325986754373665909&ll=37.890705,-122.28796&spn=0.023708,0.036478&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>\n1329 Gilman Street\u003cbr>\nBerkeley, CA 94706\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-527-9838\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:oureyesya@yahoo.com\">oureyesya@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lalimes.com\">www.lalimes.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Cynthia and Haig Krikorian\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Steve Jaramillo\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Brian Victor\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California-Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Seasonally-influenced preparations of duck, foie gras, mussels, pork chop, and sweetbreads\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong> Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Offered on holidays and for theme dinners throughout the year\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Diners\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended for weekends\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 weeks\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business 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, seats up to 12\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes, street view\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Lalime’s Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=818\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=823\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=813\">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/cp305iPod_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/lalimes4.jpg\" alt=\"Lalimes Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lalimes1.jpg\" alt=\"Lalimes Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lalimes12.jpg\" alt=\"Lalimes Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lalimes8.jpg\" alt=\"Lalimes Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lalimes11.jpg\" alt=\"Lalimes Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lalimes9.jpg\" alt=\"Lalimes Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=lalime's+restaurant&sll=37.881127,-122.288732&sspn=0.112457,0.11879&ie=UTF8&mrt=kmlkmz&cid=37881127,-122288732,3325986754373665909&s=AARTsJriUN2yNf80cEpaGkHTiZf337e3vw&ll=37.890705,-122.28796&spn=0.023708,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=lalime's+restaurant&sll=37.881127,-122.288732&sspn=0.112457,0.11879&ie=UTF8&mrt=kmlkmz&cid=37881127,-122288732,3325986754373665909&ll=37.890705,-122.28796&spn=0.023708,0.036478&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>\n1329 Gilman Street\u003cbr>\nBerkeley, CA 94706\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-527-9838\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:oureyesya@yahoo.com\">oureyesya@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lalimes.com\">www.lalimes.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Cynthia and Haig Krikorian\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Steve Jaramillo\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Brian Victor\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California-Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Seasonally-influenced preparations of duck, foie gras, mussels, pork chop, and sweetbreads\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong> Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Offered on holidays and for theme dinners throughout the year\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Diners\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended for weekends\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 weeks\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business 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, seats up to 12\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes, street view\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Lalime’s Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=821\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=823\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=813\">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/cp305iPod_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/lalimes17.jpg\" alt=\"Carpaccio of Yellowfin Tuna\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lalimes20.jpg\" alt=\"Grilled California Yellowtail\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lalimes24.jpg\" alt=\"Angels Pillows\" hspace=\"3\">\u003cbr>\nCarpaccio of Yellowfin Tuna, Grilled California Yellowtail, Angel’s Pillows\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/patrick-redington.jpg\" alt=\"Patrick Redington\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> MBA Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lalime’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Lalime’s Restaurant:\u003c/strong> Saturday January 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt was a dark and stormy night.\u003c/p>\n\u003cp>No, really, it was. I was soaked with rain on the short walk from my car to Lalime’s on a Friday evening. It was the kind of ugly Bay Area weekend that makes one want to cuddle up in a comfy house with someone special and forget about the outside world. Lucky for me, that’s just the kind of experience Lalime’s delivers without fail every time I visit.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Upon arrival, my lucky dining companion and I were immediately ushered to our table by the gracious hostess. The restaurant was full and vibrant, but not so loud that it detracted from the feeling of intimacy and casual comfort. Our server greeted us soon after we were seated, and for the rest of the evening we were wrapped in the warm embrace of the magical dining experience that is Lalime’s.\u003c/p>\n\u003cp>The best restaurants in the world are those that can, with seeming effortlessness, deliver an experience that transforms every guest’s outlook on the world through the simple act of feeding them. With a sublime combination of memorably impeccable service and dishes that delight not just the taste buds, but also the soul, Lalime’s possesses that intangible sorcery that can turn a cold and wet evening into a warm and wonderful night.\u003c/p>\n\u003cp>On this particular evening, every course was brilliant and unusual, but seemed somehow as familiar as an old friend. We began with two seafood appetizers. The Dungeness crab salad combined deliciously crunchy lettuces with a peppery bite and perfect buttery bits of sweet crab. The textures meshed well together with bits of avocado-topped toast. We also shared the carpaccio of yellowfin tuna, which was such a thrill! While tuna carpaccio is perhaps one of the most overdone dishes in American restaurants these days, I’ve never had one that tasted quite like this. The secret to this dish is truly in the sauce, an arugula vinaigrette drizzled ever so lightly atop the fish, which is then sprinkled with edamame. The chef’s delicate touch could have easily been overwrought; too much dressing or too many edamame, and the meaty satisfaction of the fish could have been drowned out. As it was presented, however, these ingredients perfectly complemented each other and added to the sense of freshness that one demands in a seafood carpaccio. It was a great way to start the meal.\u003c/p>\n\u003cp>Our main courses took us deeper into the bliss that great dining can be. Grilled Eel River grass-fed NY steak with mashed potatoes and red wine jus was earthy and solid, true comfort food; but the roast rack of lamb with Meyer lemon confit, couscous, and pine nuts was out of this world! Every bit of flavor was exciting to taste, either on its own or as a “combo bite” with all the other ingredients. The lamb was succulent and tender, and the citrus flavors sang together like a choir of angels. It deserves a standing ovation. That is exactly the type of dish one should come to Lalime’s to experience. With an ever-changing menu, I can’t promise it will be available the following week, but I can guarantee you that something deeply satisfying will take its place.\u003c/p>\n\u003cp>A word now about the wine list: I think Lalime’s wine list is great. It’s not overpriced, nor so long as to be daunting. One can certainly find a wine that perfectly complements the food and not feel frightened by the price tag. Most wines seem to fall in the $30-50 range. We shared a bottle of Brown Estate Zinfandel ($63), which brought out the fruity flavors in the lamb quite nicely. Then, all too soon, the bottle was empty, and our plates were, too.\u003c/p>\n\u003cp>But we did find room for a bit of dessert. The Noisette was greatly satisfying for my chocaholic date, but I preferred the Angel’s Pillows. It was like four lightly sweet cheese ravioli, topped with a richly satisfying blueberry sauce. It was served just slightly warm and was a soothing and fresh way to end the meal, especially when washed down with a bit of Taylor Fladgate port.\u003c/p>\n\u003cp>I don’t think it’s too much to say that Lalime’s is a magical place because, like a great magician, the chef and staff at Lalime’s and even its unsuspecting street front locale have mastered the art of surprise in a way that delights and amazes the senses. Every dish seems sprinkled with a bit of mood-enhancing mystery. And I swear, they may be cooking up something even more powerful in the kitchen than the food… they might control the weather, too. Because as we left the restaurant, the last drops of rain ceased falling from the sky, and I felt warm, dry, and cozy all night long. I’m not entirely sure the magicians in the kitchen didn’t have something to do with that, either.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/dan-ross.jpg\" alt=\"Dan Ross\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Dan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Operations, Test Prep Exams\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Indian Aroma\u003cbr>\n\u003cstrong>Reviewed Lalime’s Restaurant:\u003c/strong> Sunday February 3, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived in Berkeley/Albany around 6:45, and the streets were quiet. Lalime’s is situated in a nice neighborhood with little shops and cottage homes. A large picture window-front framed the restaurant from the sidewalk giving passers-by a glimpse of the linen-tablecloth life. It looked very inviting with orchids modeling on tables and snazzy waiters and bussers eager to assist, and fixtures straight from Restoration Hardware.\u003c/p>\n\u003cp>We made a reservation, but for that night, it was not necessary. Three were plenty of empty tables. The hostess was warm and inviting, and we were seated immediately. A half-loaf of fresh, crusty bread and butter found its way to our table.\u003c/p>\n\u003cp>We started with the carpaccio of yellowfin tuna. It was a delightful, rather large-slice of yellowfin with arugula vinaigrette, edemame, and sesame crisps. I found it to be very good and the lemon wedge that came on the plate took away any sense of fishiness. We saved some of the bread for the carpaccio, which was a solid move on our part. Sipping my beer, the restaurant evoked years to come. I think we were the youngest people in there and the air of sophistication was palpable. No regard for the Super Bowl, just a nice dinner. You got a good sense of the true foodies who come to enjoy Lalime’s. Come dressed for a nice dinner and some good eavesdropping.\u003c/p>\n\u003cp>For our entrees, we have the seafood stew and the grilled yellowtail (do you sense a theme?) I thought the seafood stew once one of the best I’ve ever had! I had a wonderfully bold seafood broth displaced by large shrimp, mussels, and rockfish. The dish also came with a toasted piece of bread, which held up nicely in the broth. The other dish was the grilled yellowtail (seared medium-rare) over a bed of lentils and flanked by roasted fennel. Topping off the fish was a blood orange sauce and thinly sliced fennel. We both thought the fish was excellent and cooked perfectly. It was a good hunk of tuna and could easily be shared by two people. As a side dish, we shared the white beans with the dinosaur kale. I would have liked to see more kale and fewer beans. The beans were cooked nicely and the buttery beans went well with the fish.\u003c/p>\n\u003cp>For desert, we shared the apple chausson. This was an awesome dessert and the portion was monstrous! I noticed the person next to us ordered the same dessert, but it lacked size. It came on a large rectangular plate with a pastry turnover crowned with vanilla ice cream and surrounded by flambéed Fuji apples. I found the pastry to be a bit salty, but other than that, it was a great dessert.\u003c/p>\n\u003cp>All in all, I found the experience to be quite enjoyable. The food was good and one would expect that with the price. This is not a cheap place, but if you were going for an anniversary dinner or a parent’s birthday, I would recommend this place. The price reflects the service, food and atmosphere. For the money, I would expect nothing else and Lalime’s was solid on all accounts.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/katie-cronin.jpg\" alt=\"Katie Cronin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Katie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Casting Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Anchor Oyster Bar & Seafood Market\u003cbr>\n\u003cstrong>Reviewed Lalime’s Restaurant:\u003c/strong> Wednesday February 6, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Lalime’s is a welcoming, beautifully lit restaurant in a charming neighborhood in Berkeley. I wanted to fall in love with this restaurant, and as we walked in, I was instantly wishing it was in my neighborhood. Unfortunately, my food experience failed with each dish. I hate that feeling of going to a nice restaurant and walking out feeling I had made the wrong decisions on what I ordered, as if it were up to me to know what to order and what not to order. This, of course, makes you a little angry on your way home.\u003c/p>\n\u003cp>I invited my partner, Patricia, to a dinner at Lalime’s on a Wednesday night. The hostess and our waitress were attentive and welcoming and yet we felt rushed. What was the reason for that? It was a Wednesday night at 7:00, it wasn’t necessarily busy. As we ordered our first glass of wine, our waitress informed us that if we were ordering a cassoulet there was a 35-minute wait on that. Again, what was the hurry? I started out with the onion soup with Gruyère toast, and Patricia had a salad with blue cheese dressing. Her salad was fantastic. It was another cold night, and I wanted hot soup to warm me up. There was no broth in this soup. It was a piece of bread with cheese on it surrounded by pureed onions. My first thought was, “Is this how it’s served in France?” I’ve never been there; maybe this is how it’s done. The onions tasted very good, but I really wanted some soup.\u003c/p>\n\u003cp>Within minutes of our soup and salad dishes being removed from our table, our main dishes were served, mine being the duck cassoulet. The 35-minute dish arrived 20 minutes after ordering it from the waitress. Both Patricia and I were wondering why they served it so quickly, we would have loved a little break and possibly ordered more wine. Patricia’s a vegetarian and was going to side dishes for her meal, but the waitress strongly recommended that she order the one veggie dinner item. Patricia did order the one item, crêpes with mushrooms. She loved it, instantly giving it the thumbs up. My cassoulet at the beginning was very good. There was a slight broth to it, which helped satisfy my broth craving, and the flavor was delicious along with the white beans. My surprise was biting into the duck and it was COLD! It was cold, and I couldn’t believe it. I had to send it back. While we were waiting, Patricia ate her meal. I could tell she was trying to stretch it out, but I encouraged her to eat it while it was still warm. After about 12 minutes or so, my cassoulet came back and not only was the duck warm, but the cassoulet itself was dry; it was like mush. I was so disappointed and I believe that is when I gave up. I ate most of it because I was hungry and then after putting my fork down, I discovered that I was thirsty from all of the salt in the dish. So salty in fact that I wasn’t interested in the beautiful looking desserts going by. I just wanted to drink a glass of water.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>After returning home I reflected upon my experience at Lalime’s. I thought about how there really wasn’t any fun in going to this restaurant. Although it is a very nice looking place and people are very nice, there wasn’t any character there. It is a neighborhood restaurant and yet I didn’t feel anything very special about this place except nice lighting and fancy food. It was disturbingly quiet to the point where we could hear conversations right next to us. Maybe they need some music or a piano player? Something to give it some character, something special, because to me it wasn’t in the food. Would I go back? Probably not. I choose restaurants carefully and look at them almost as an investment. An investment of my time and money. I would not invest my time or money into Lalime’s. My advice to those of you who go is to be careful what you order.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1329 Gilman Street\r\nBerkeley, CA 94706\r\n\u003cstrong>Phone:\u003c/strong> 510-527-9838\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lalimes.com\">www.lalimes.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Lalime’s Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=821\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=823\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=813\">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/cp305iPod_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/lalimes17.jpg\" alt=\"Carpaccio of Yellowfin Tuna\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lalimes20.jpg\" alt=\"Grilled California Yellowtail\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/lalimes24.jpg\" alt=\"Angels Pillows\" hspace=\"3\">\u003cbr>\nCarpaccio of Yellowfin Tuna, Grilled California Yellowtail, Angel’s Pillows\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/patrick-redington.jpg\" alt=\"Patrick Redington\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> MBA Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lalime’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Lalime’s Restaurant:\u003c/strong> Saturday January 26, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nIt was a dark and stormy night.\u003c/p>\n\u003cp>No, really, it was. I was soaked with rain on the short walk from my car to Lalime’s on a Friday evening. It was the kind of ugly Bay Area weekend that makes one want to cuddle up in a comfy house with someone special and forget about the outside world. Lucky for me, that’s just the kind of experience Lalime’s delivers without fail every time I visit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Upon arrival, my lucky dining companion and I were immediately ushered to our table by the gracious hostess. The restaurant was full and vibrant, but not so loud that it detracted from the feeling of intimacy and casual comfort. Our server greeted us soon after we were seated, and for the rest of the evening we were wrapped in the warm embrace of the magical dining experience that is Lalime’s.\u003c/p>\n\u003cp>The best restaurants in the world are those that can, with seeming effortlessness, deliver an experience that transforms every guest’s outlook on the world through the simple act of feeding them. With a sublime combination of memorably impeccable service and dishes that delight not just the taste buds, but also the soul, Lalime’s possesses that intangible sorcery that can turn a cold and wet evening into a warm and wonderful night.\u003c/p>\n\u003cp>On this particular evening, every course was brilliant and unusual, but seemed somehow as familiar as an old friend. We began with two seafood appetizers. The Dungeness crab salad combined deliciously crunchy lettuces with a peppery bite and perfect buttery bits of sweet crab. The textures meshed well together with bits of avocado-topped toast. We also shared the carpaccio of yellowfin tuna, which was such a thrill! While tuna carpaccio is perhaps one of the most overdone dishes in American restaurants these days, I’ve never had one that tasted quite like this. The secret to this dish is truly in the sauce, an arugula vinaigrette drizzled ever so lightly atop the fish, which is then sprinkled with edamame. The chef’s delicate touch could have easily been overwrought; too much dressing or too many edamame, and the meaty satisfaction of the fish could have been drowned out. As it was presented, however, these ingredients perfectly complemented each other and added to the sense of freshness that one demands in a seafood carpaccio. It was a great way to start the meal.\u003c/p>\n\u003cp>Our main courses took us deeper into the bliss that great dining can be. Grilled Eel River grass-fed NY steak with mashed potatoes and red wine jus was earthy and solid, true comfort food; but the roast rack of lamb with Meyer lemon confit, couscous, and pine nuts was out of this world! Every bit of flavor was exciting to taste, either on its own or as a “combo bite” with all the other ingredients. The lamb was succulent and tender, and the citrus flavors sang together like a choir of angels. It deserves a standing ovation. That is exactly the type of dish one should come to Lalime’s to experience. With an ever-changing menu, I can’t promise it will be available the following week, but I can guarantee you that something deeply satisfying will take its place.\u003c/p>\n\u003cp>A word now about the wine list: I think Lalime’s wine list is great. It’s not overpriced, nor so long as to be daunting. One can certainly find a wine that perfectly complements the food and not feel frightened by the price tag. Most wines seem to fall in the $30-50 range. We shared a bottle of Brown Estate Zinfandel ($63), which brought out the fruity flavors in the lamb quite nicely. Then, all too soon, the bottle was empty, and our plates were, too.\u003c/p>\n\u003cp>But we did find room for a bit of dessert. The Noisette was greatly satisfying for my chocaholic date, but I preferred the Angel’s Pillows. It was like four lightly sweet cheese ravioli, topped with a richly satisfying blueberry sauce. It was served just slightly warm and was a soothing and fresh way to end the meal, especially when washed down with a bit of Taylor Fladgate port.\u003c/p>\n\u003cp>I don’t think it’s too much to say that Lalime’s is a magical place because, like a great magician, the chef and staff at Lalime’s and even its unsuspecting street front locale have mastered the art of surprise in a way that delights and amazes the senses. Every dish seems sprinkled with a bit of mood-enhancing mystery. And I swear, they may be cooking up something even more powerful in the kitchen than the food… they might control the weather, too. Because as we left the restaurant, the last drops of rain ceased falling from the sky, and I felt warm, dry, and cozy all night long. I’m not entirely sure the magicians in the kitchen didn’t have something to do with that, either.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/dan-ross.jpg\" alt=\"Dan Ross\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Dan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Operations, Test Prep Exams\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Indian Aroma\u003cbr>\n\u003cstrong>Reviewed Lalime’s Restaurant:\u003c/strong> Sunday February 3, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe arrived in Berkeley/Albany around 6:45, and the streets were quiet. Lalime’s is situated in a nice neighborhood with little shops and cottage homes. A large picture window-front framed the restaurant from the sidewalk giving passers-by a glimpse of the linen-tablecloth life. It looked very inviting with orchids modeling on tables and snazzy waiters and bussers eager to assist, and fixtures straight from Restoration Hardware.\u003c/p>\n\u003cp>We made a reservation, but for that night, it was not necessary. Three were plenty of empty tables. The hostess was warm and inviting, and we were seated immediately. A half-loaf of fresh, crusty bread and butter found its way to our table.\u003c/p>\n\u003cp>We started with the carpaccio of yellowfin tuna. It was a delightful, rather large-slice of yellowfin with arugula vinaigrette, edemame, and sesame crisps. I found it to be very good and the lemon wedge that came on the plate took away any sense of fishiness. We saved some of the bread for the carpaccio, which was a solid move on our part. Sipping my beer, the restaurant evoked years to come. I think we were the youngest people in there and the air of sophistication was palpable. No regard for the Super Bowl, just a nice dinner. You got a good sense of the true foodies who come to enjoy Lalime’s. Come dressed for a nice dinner and some good eavesdropping.\u003c/p>\n\u003cp>For our entrees, we have the seafood stew and the grilled yellowtail (do you sense a theme?) I thought the seafood stew once one of the best I’ve ever had! I had a wonderfully bold seafood broth displaced by large shrimp, mussels, and rockfish. The dish also came with a toasted piece of bread, which held up nicely in the broth. The other dish was the grilled yellowtail (seared medium-rare) over a bed of lentils and flanked by roasted fennel. Topping off the fish was a blood orange sauce and thinly sliced fennel. We both thought the fish was excellent and cooked perfectly. It was a good hunk of tuna and could easily be shared by two people. As a side dish, we shared the white beans with the dinosaur kale. I would have liked to see more kale and fewer beans. The beans were cooked nicely and the buttery beans went well with the fish.\u003c/p>\n\u003cp>For desert, we shared the apple chausson. This was an awesome dessert and the portion was monstrous! I noticed the person next to us ordered the same dessert, but it lacked size. It came on a large rectangular plate with a pastry turnover crowned with vanilla ice cream and surrounded by flambéed Fuji apples. I found the pastry to be a bit salty, but other than that, it was a great dessert.\u003c/p>\n\u003cp>All in all, I found the experience to be quite enjoyable. The food was good and one would expect that with the price. This is not a cheap place, but if you were going for an anniversary dinner or a parent’s birthday, I would recommend this place. The price reflects the service, food and atmosphere. For the money, I would expect nothing else and Lalime’s was solid on all accounts.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/katie-cronin.jpg\" alt=\"Katie Cronin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Katie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Casting Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Anchor Oyster Bar & Seafood Market\u003cbr>\n\u003cstrong>Reviewed Lalime’s Restaurant:\u003c/strong> Wednesday February 6, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Lalime’s is a welcoming, beautifully lit restaurant in a charming neighborhood in Berkeley. I wanted to fall in love with this restaurant, and as we walked in, I was instantly wishing it was in my neighborhood. Unfortunately, my food experience failed with each dish. I hate that feeling of going to a nice restaurant and walking out feeling I had made the wrong decisions on what I ordered, as if it were up to me to know what to order and what not to order. This, of course, makes you a little angry on your way home.\u003c/p>\n\u003cp>I invited my partner, Patricia, to a dinner at Lalime’s on a Wednesday night. The hostess and our waitress were attentive and welcoming and yet we felt rushed. What was the reason for that? It was a Wednesday night at 7:00, it wasn’t necessarily busy. As we ordered our first glass of wine, our waitress informed us that if we were ordering a cassoulet there was a 35-minute wait on that. Again, what was the hurry? I started out with the onion soup with Gruyère toast, and Patricia had a salad with blue cheese dressing. Her salad was fantastic. It was another cold night, and I wanted hot soup to warm me up. There was no broth in this soup. It was a piece of bread with cheese on it surrounded by pureed onions. My first thought was, “Is this how it’s served in France?” I’ve never been there; maybe this is how it’s done. The onions tasted very good, but I really wanted some soup.\u003c/p>\n\u003cp>Within minutes of our soup and salad dishes being removed from our table, our main dishes were served, mine being the duck cassoulet. The 35-minute dish arrived 20 minutes after ordering it from the waitress. Both Patricia and I were wondering why they served it so quickly, we would have loved a little break and possibly ordered more wine. Patricia’s a vegetarian and was going to side dishes for her meal, but the waitress strongly recommended that she order the one veggie dinner item. Patricia did order the one item, crêpes with mushrooms. She loved it, instantly giving it the thumbs up. My cassoulet at the beginning was very good. There was a slight broth to it, which helped satisfy my broth craving, and the flavor was delicious along with the white beans. My surprise was biting into the duck and it was COLD! It was cold, and I couldn’t believe it. I had to send it back. While we were waiting, Patricia ate her meal. I could tell she was trying to stretch it out, but I encouraged her to eat it while it was still warm. After about 12 minutes or so, my cassoulet came back and not only was the duck warm, but the cassoulet itself was dry; it was like mush. I was so disappointed and I believe that is when I gave up. I ate most of it because I was hungry and then after putting my fork down, I discovered that I was thirsty from all of the salt in the dish. So salty in fact that I wasn’t interested in the beautiful looking desserts going by. I just wanted to drink a glass of water.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After returning home I reflected upon my experience at Lalime’s. I thought about how there really wasn’t any fun in going to this restaurant. Although it is a very nice looking place and people are very nice, there wasn’t any character there. It is a neighborhood restaurant and yet I didn’t feel anything very special about this place except nice lighting and fancy food. It was disturbingly quiet to the point where we could hear conversations right next to us. Maybe they need some music or a piano player? Something to give it some character, something special, because to me it wasn’t in the food. Would I go back? Probably not. I choose restaurants carefully and look at them almost as an investment. An investment of my time and money. I would not invest my time or money into Lalime’s. My advice to those of you who go is to be careful what you order.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Lalime’s Restaurant: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=821\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=818\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=813\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Carpaccio of Ahi Tuna\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Steve Jaramillo\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> First Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong> This fresh tuna, citrus, and peppery arugula vinaigrette makes this dish a bright and fresh way to start a meal.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>12 oz. #1 grade ahi tuna (can sub tombo or hamachi if you like)\u003cbr>\n4 12″x12″ pieces of parchment paper\u003cbr>\n1 cup extra virgin olive oil\u003cbr>\n1 16-oz bag frozen shelled edamame\u003cbr>\n2 handfuls organic arugula, washed and dried\u003cbr>\n2-3 tablespoons unseasoned rice wine vinegar\u003cbr>\nSea salt, such as Murray River pink salt or Maldon’s fleur de sel\u003cbr>\n1 3-oz. jar furikake (Japanese rice seasoning)\u003cbr>\n1 lime, sliced lengthwise into four wedges\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Going against the grain, slice the tuna into 4 pieces. You can also have your fishmonger do this for you.\u003c/p>\n\u003cp>2. After folding one of the pieces of parchment in half, use 1 teaspoon of the olive oil to lightly oil the inside. Place one of the pieces tuna in the center of one half of the parchment. Re-fold the parchment and pound tuna with a mallet or the underside of a heavy saucepan until it is paper-thin. Repeat with remaining pieces of tuna. Store tuna in refrigerator.\u003c/p>\n\u003cp>3. Bring a pot of salted water to a boil. Add 1/2 cup of the frozen edamame and simmer for five minutes. Drain the edamame, let it cool, and shell.\u003c/p>\n\u003cp>4. Place the arugula and 1/2 cup olive oil in a blender and blend until smooth. Scrape the puree into a bowl and stir in the rice wine vinegar (making it as acidic as you like) and salt to taste. Place in a plastic squeeze bottle with a small tip.\u003c/p>\n\u003cp>5. Open the parchment packages of tuna and invert a piece of tuna on a chilled salad plate with the parchment paper on top. Carefully peel away the parchment, leaving the tuna on the plate. Repeat with remaining pieces of tuna on separate plates.\u003c/p>\n\u003cp>6. Drizzle the tuna with 1 teaspoon virgin olive oil, sea salt, and 1/2 teaspoon furikake. Place five small dots of the arugula vinaigrette around the perimeter of the fish. Repeat with each serving of tuna.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Toss 1/2 cup of the shelled edamame with more arugula vinaigrette and place a small mound atop the center of each tuna. Garnish with a lime wedge and serve.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Carpaccio of Ahi Tuna\n\u003cstrong>Recipe Chef:\u003c/strong> Steve Jaramillo\n\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary\n\u003cstrong>Food Category:\u003c/strong> First Course\n\u003cstrong>Recipe Description:\u003c/strong> This fresh tuna, citrus, and peppery arugula vinaigrette makes this dish a bright and fresh way to start a meal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Lalime’s Restaurant: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=821\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=818\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=813\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Carpaccio of Ahi Tuna\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Steve Jaramillo\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> First Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong> This fresh tuna, citrus, and peppery arugula vinaigrette makes this dish a bright and fresh way to start a meal.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>12 oz. #1 grade ahi tuna (can sub tombo or hamachi if you like)\u003cbr>\n4 12″x12″ pieces of parchment paper\u003cbr>\n1 cup extra virgin olive oil\u003cbr>\n1 16-oz bag frozen shelled edamame\u003cbr>\n2 handfuls organic arugula, washed and dried\u003cbr>\n2-3 tablespoons unseasoned rice wine vinegar\u003cbr>\nSea salt, such as Murray River pink salt or Maldon’s fleur de sel\u003cbr>\n1 3-oz. jar furikake (Japanese rice seasoning)\u003cbr>\n1 lime, sliced lengthwise into four wedges\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Going against the grain, slice the tuna into 4 pieces. You can also have your fishmonger do this for you.\u003c/p>\n\u003cp>2. After folding one of the pieces of parchment in half, use 1 teaspoon of the olive oil to lightly oil the inside. Place one of the pieces tuna in the center of one half of the parchment. Re-fold the parchment and pound tuna with a mallet or the underside of a heavy saucepan until it is paper-thin. Repeat with remaining pieces of tuna. Store tuna in refrigerator.\u003c/p>\n\u003cp>3. Bring a pot of salted water to a boil. Add 1/2 cup of the frozen edamame and simmer for five minutes. Drain the edamame, let it cool, and shell.\u003c/p>\n\u003cp>4. Place the arugula and 1/2 cup olive oil in a blender and blend until smooth. Scrape the puree into a bowl and stir in the rice wine vinegar (making it as acidic as you like) and salt to taste. Place in a plastic squeeze bottle with a small tip.\u003c/p>\n\u003cp>5. Open the parchment packages of tuna and invert a piece of tuna on a chilled salad plate with the parchment paper on top. Carefully peel away the parchment, leaving the tuna on the plate. Repeat with remaining pieces of tuna on separate plates.\u003c/p>\n\u003cp>6. Drizzle the tuna with 1 teaspoon virgin olive oil, sea salt, and 1/2 teaspoon furikake. Place five small dots of the arugula vinaigrette around the perimeter of the fish. Repeat with each serving of tuna.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Toss 1/2 cup of the shelled edamame with more arugula vinaigrette and place a small mound atop the center of each tuna. Garnish with a lime wedge and serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Indian Aroma:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=814\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=813\">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/cp305iPod_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/indianaroma13.jpg\" alt=\"Indian Aroma\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/indianaroma10.jpg\" alt=\"Indian Aroma\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/indianaroma16.jpg\" alt=\"Indian Aroma\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/indianaroma7.jpg\" alt=\"Indian Aroma\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/indianaroma8.jpg\" alt=\"Indian Aroma\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/indianaroma12.jpg\" alt=\"Indian Aroma\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=indian+aroma&sll=37.09024,-104.589844&sspn=56.987104,60.820312&ie=UTF8&mrt=kmlkmz&cid=37792133,-122421037,2251797098791912704&s=AARTsJotucY2SBNfK_I7IxIlqHqhqshG9Q&ll=37.81114,-122.416019&spn=0.047467,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=indian+aroma&sll=37.09024,-104.589844&sspn=56.987104,60.820312&ie=UTF8&mrt=kmlkmz&cid=37792133,-122421037,2251797098791912704&ll=37.81114,-122.416019&spn=0.047467,0.072956&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>\n1653 Polk Street (at Clay)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-771-0426\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.indianaromarestaurant.com\">www.indianaromarestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Munir Khan\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Munir Khan\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Bengali Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fish dishes\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong> Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\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> Just for weekends\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> 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> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1653 Polk Street (at Clay)\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-771-0426\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.indianaromarestaurant.com\">www.indianaromarestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Munir Khan\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Munir Khan\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Bengali Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fish dishes\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong> Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\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> Just for weekends\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> 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> 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>Indian Aroma: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=822\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=813\">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/cp305iPod_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/indianaroma15.jpg\" alt=\"Chicken Tikka Masala\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/indianaroma21.jpg\" alt=\"Vegetable Samosa\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/indianaroma20.jpg\" alt=\"Chana Masala\" hspace=\"3\">\u003cbr>\nChicken Tikka Masala, Vegetable Samosa, Chana Masala\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/dan-ross.jpg\" alt=\"Dan Ross\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Dan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Operations, Test Prep Exams\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Indian Aroma\u003cbr>\n\u003cstrong>Reviewed Indian Aroma:\u003c/strong> Thursday January 31, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe were at the restaurant, and just like ever other time I’ve been there, the place was pretty quiet. There was a spattering of couples dining in the small dining room, but it appeared like more because of the large mirrors flanking the walls. Tulu, our usual waiter, recognized my girlfriend and me, and gave us our choice of seats. He knew I liked the Flying Horse lager and brought one out for me and brought my girlfriend a large glass of wine. He also gave us some pappadam for no charge as an appetizer! These are light lentil wafers that come with two types of chutney. This was an excellent way to start off the meal.\u003c/p>\n\u003cp>The air smelled great in the restaurant, and instantly I knew it was the fresh naan coming out of the tandoor oven. From our seat, we could see the small kitchen, which had finely grilled tandoori chicken hanging in plain sight. This is served typically as an appetizer and consists of a plateful of tandoori chicken chunks, marinated to perfection and garnished with freshly sliced onions. That is my usual pick for dinner, but we went with something different.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We went with a special dish, which is not on the menu, but Tulu has the kitchen make it for us when we request it. It’s as okra aloo, a take on their okra bhaji which consists of nicely crisp and tender slices of okra in a mix of onions, tomatoes, and herbs with perfectly cooked potatoes. I think this may be my favorite dish and I lobby quite hard to get it on the menu. Along with this, we get the best naan you’ll find in the city: Indian Aroma’s garlic naan. The naan is light, fluffy, and crispy with the perfect brushing of garlic and butter. The slightly charred edges are excellent for dipping with our next main dish, fish tikka masala. We’ve had the king prawn tikka in the past which comes with a good number of large prawn slathered in the same great masala sauce. On the side, we had some plain basmati rice. I don’t know how they do it, but the rice is so fluffy and non-clumpy. It makes for great leftovers, if you can stand to not eat it all.\u003c/p>\n\u003cp>This was the first time I’ve had the fish tikka, and I thought it was awesome! The nice, light, white fish was perfectly cooked first in a clay oven and then added to the masala sauce. Slightly sweet and spicy, I could drink a cup of this Bengali-style sauce with no problem at all. The dish came in a handsome iron bowl and we had enough for the two of to share and we even had leftovers to boot.\u003c/p>\n\u003cp>All in all, I recommended this restaurant because I think it’s the best place to have a nice dinner with friends for the value, vibe, and service. They are very accommodating and are willing to answer any questions you may have about the food. I have never had a bad dish or experience here. Parking can be rough, though, due to the neighborhood. The food is simplistic by design, yet packed with flavor, and when you couple that with a large selection of meat, seafood, and vegetarian fare, this is the place you need to go to for a large group or just a few friends to have dinner and feel like you’re at home. It’s in the heart of the action on Polk St. and is a great starting point for an awesome night out.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/katie-cronin.jpg\" alt=\"Katie Cronin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Katie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Casting Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Anchor Oyster Bar & Seafood Market\u003cbr>\n\u003cstrong>Reviewed Indian Aroma:\u003c/strong> Wednesday January 30, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Four friends and I ate at Indian Aroma Restaurant last night. I don’t feel like an “expert” when it comes to Indian food, so it was helpful to bring along friends who love Indian food, and one friend has spent a lot of time in India. For the most part, this restaurant is a great find, especially for the price.\u003c/p>\n\u003cp> It was probably one of the coldest nights of the year so we chose a table more towards the back of the kitchen. It’s a small restaurant, but we had no problem getting a table for the five of us, and the waitstaff was nothing but sweet and attentive. I appreciated that the five of us could easily have a conversation without yelling over music or sitting at tables that were too close together. This is a great restaurant to meet up with friends and have some fun. We started out with cold Indian beers and the mixed vegetarian appetizer; which consists of samosas, vegetable fritters, and dal puri. The samosas were fantastic! Probably the best I’ve ever had. The crust was flaky and tasty and the potatoes inside were creamy and flavorful. The other two fried items tasted just like fried dough to me. I could not taste much of anything other than wasted calories, although my girlfriend, Patricia, loved the vegetable fritters.\u003c/p>\n\u003cp>We ordered heavy on the vegetables. The chana masala was perfect, great sauce and great chickpeas. The began aloo (eggplant) was mushy with no flavor and after everyone had one taste, it sat there for the rest of the meal. I personally didn’t care for the saag paneer (spinach dish), I thought it was too milky, but other people at the table liked it. My favorite of the vegetables was the Kashmiri vegetable korma. I didn’t do any of the ordering and I’m sure I asked my friends at least three times what it was I was eating. The vegetables were perfectly cooked, the green beans still had a bit of snap to them. The sauce was a light cream sauce with a mild flavor that didn’t overwhelming the vegetables. I think I grabbed the last couple of spoonfuls of it.\u003c/p>\n\u003cp>Our only non-veggie item was the chicken tikka masala, and I LOVE this dish. I might not know much about Indian food, but I do know, “I LOVE me some chicken tikka masala.” It’s one of my favorite dishes, and I was not disappointed. This dish alone will bring me back to Indian Aroma restaurant. It was perfect. Sauce: perfect. Chicken: perfect. We loved it so much that instead of ordering another non-veg item we ordered another plate of it after our first taste. It was sooooo good.\u003c/p>\n\u003cp>Yes, we had nan: garlic, onion, and plain. The nan was good, but I have had better. The rice was good. The mango chutney was adequate.\u003c/p>\n\u003cp>So, my friends, would I go back to Indian Aroma Restaurant? Yes! I would go back for the chicken tikka masala and the Kashmiri vegetable korma…very good stuff.\u003c/p>\n\u003cp>The level of service for the prices (attention to detail about taking the plates, silver bowls, asking if it was ok to take the plates away, not rushing us out) was pretty spectacular. The décor was unpretentious and very clean and the cloth napkins were a nice touch.\u003c/p>\n\u003cp>We were please to find that they deliver. Although we all had such a good time and the waitstaff was welcoming, the smoke from the kitchen was a little intense and after leaving the restaurant, our eyes were irritated. My friend Amy believes it was the tandoori oven, and that that’s a good sign….next time we’ll sit near the door.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/patrick-redington.jpg\" alt=\"Patrick Redington\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> MBA Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lalime’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Indian Aroma:\u003c/strong> Friday February 1, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOn the cover of the menu of this hole in the wall Indian joint on Polk street, one finds the following text: “Indian Aroma Restaurant. Aroma of India. Also known as and doing business as Scenic India Restaurant.” When even the name of a place is hard to figure out, it follows that their food might be just as confusing. In the case of, well, let’s call it “Scenic Aroma,” confusion seems to be the main ingredient in everything.\u003c/p>\n\u003cp>I went out with three friends on a Friday night for what I hoped would be a nicely priced casual Indian meal. At Scenic Aroma, I was sorely disappointed by the food quality, service, and overall value. The best thing I can say about any of the dishes is that some were just fine. Others were an affront to the art of cooking, and some were even downright frightening. Then there are all the dishes I wish I could review, because we ordered them, but they never appeared (except on the bill). On the plus side, I didn’t get sick.\u003c/p>\n\u003cp>We started with two orders of vegetable samosas. They weren’t half bad, but not at all memorable. No, I take that back; they were memorable because they actually arrived on the table without much delay. Also, they didn’t inspire the slightest bit of terror within any of us, which was a pretty good sign. We also ordered a chutney and raita, but those never appeared. One of my friends had heard that the place served decent breads, so we each ordered a different type to have with our main courses. Unfortunately, only two of the breads ever made it out of the kitchen. The plain nan was not among them, nor was the onion kulcha. We did receive our garlic nan and keema nan, unfortunately.\u003c/p>\n\u003cp>The garlic nan was a pungent bread, full of “scenic aroma” and nearly overflowing with mashed cloves of barely cooked, possibly raw garlic. The best thing I can say about it is that all of us agreed there must not be any vampires working in the kitchen, because there was surely enough garlic in there to scare them away. That was an important piece of information, it turns out, because the keema nan was downright scary. From beneath the perforations in an otherwise perfectly respectable piece of flatbread, a red fluid oozed out creepily. When we tore into the bread, feeling a bit like hyenas at a kill, we took pause. The “minced” lamb inside was in fact thinly sliced strips of some sort of flesh, covered in this red sauce. A vigorous debate ensued over whether the sauce was blood or just red dye #5. After the garlic nan, however, we decided it must simply be food coloring, but we weren’t sure the meat was actually lamb.\u003c/p>\n\u003cp>After a while, and then another while, and another round of some decent Kingfisher Beer, our main courses arrived. The lamb vindaloo was ordered “spicy,” but came out mild. It was utterly unimaginative, and we nibbled at it dispassionately. The chana masala was quite easy on the palate and was perhaps the best thing on the menu, if you don’t count the beer. It was kind of refreshing, but in a creepy way, like how you wouldn’t mind the drunken old lady sitting next to you on BART if the alternative was to be handcuffed to Joan Rivers. The sag paneer wasn’t so bad either, but when “inoffensive” counts as a positive attribute, you know your dinner wasn’t so great. Our last dish was the most confusing of all: tandoori mixed grill. At $14.95, this is the most expensive dish on the menu and should consist of five meats. We counted only four, however: bright red funny chewy meat, pink tough meat, grayish rubber sausage-like meat, and cardboard-colored meat. I don’t think it included shrimp. It was lovingly presented as a giant pile of indistinguishable mess on a big plain plate. We spent about five minutes trying to decide what was what on the plate. We never agreed on any of them, except that the one we all thought was chicken didn’t actually taste like chicken. We picked it over for a while but left about half of it sitting there, untouched and staring at us. We felt bad for the poor creatures that wound up in that dish. We considered becoming vegetarians.\u003c/p>\n\u003cp>Then it was time to leave, so we could go home and wash off the mystifying scent of Indian Aroma. However, there was the matter of the check. All the dishes we had ordered but never received were still on our final bill. I managed to argue enough to get the raita and chutney removed from our tab, but I didn’t want to push it. I was afraid I might end up in the keema nan if I upset the chef.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I’m a fan of Indian food and I’ve been to several great Indian restaurants in the Bay Area (Ajanta, in Berkeley, ranks right up there with the best). But after eating at Indian Aroma, I’m going to have to lay off Indian for a while. That terrible experience just lingers in my memory like a nightmare. If you love Indian food, do yourself a favor and don’t go to Scenic India, er, Indian Aroma, er, anything known as and “doing business as” Aroma of India.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Indian Aroma: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=822\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=813\">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/cp305iPod_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/indianaroma15.jpg\" alt=\"Chicken Tikka Masala\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/indianaroma21.jpg\" alt=\"Vegetable Samosa\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/indianaroma20.jpg\" alt=\"Chana Masala\" hspace=\"3\">\u003cbr>\nChicken Tikka Masala, Vegetable Samosa, Chana Masala\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/dan-ross.jpg\" alt=\"Dan Ross\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Dan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Operations, Test Prep Exams\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fremont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Indian Aroma\u003cbr>\n\u003cstrong>Reviewed Indian Aroma:\u003c/strong> Thursday January 31, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nWe were at the restaurant, and just like ever other time I’ve been there, the place was pretty quiet. There was a spattering of couples dining in the small dining room, but it appeared like more because of the large mirrors flanking the walls. Tulu, our usual waiter, recognized my girlfriend and me, and gave us our choice of seats. He knew I liked the Flying Horse lager and brought one out for me and brought my girlfriend a large glass of wine. He also gave us some pappadam for no charge as an appetizer! These are light lentil wafers that come with two types of chutney. This was an excellent way to start off the meal.\u003c/p>\n\u003cp>The air smelled great in the restaurant, and instantly I knew it was the fresh naan coming out of the tandoor oven. From our seat, we could see the small kitchen, which had finely grilled tandoori chicken hanging in plain sight. This is served typically as an appetizer and consists of a plateful of tandoori chicken chunks, marinated to perfection and garnished with freshly sliced onions. That is my usual pick for dinner, but we went with something different.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We went with a special dish, which is not on the menu, but Tulu has the kitchen make it for us when we request it. It’s as okra aloo, a take on their okra bhaji which consists of nicely crisp and tender slices of okra in a mix of onions, tomatoes, and herbs with perfectly cooked potatoes. I think this may be my favorite dish and I lobby quite hard to get it on the menu. Along with this, we get the best naan you’ll find in the city: Indian Aroma’s garlic naan. The naan is light, fluffy, and crispy with the perfect brushing of garlic and butter. The slightly charred edges are excellent for dipping with our next main dish, fish tikka masala. We’ve had the king prawn tikka in the past which comes with a good number of large prawn slathered in the same great masala sauce. On the side, we had some plain basmati rice. I don’t know how they do it, but the rice is so fluffy and non-clumpy. It makes for great leftovers, if you can stand to not eat it all.\u003c/p>\n\u003cp>This was the first time I’ve had the fish tikka, and I thought it was awesome! The nice, light, white fish was perfectly cooked first in a clay oven and then added to the masala sauce. Slightly sweet and spicy, I could drink a cup of this Bengali-style sauce with no problem at all. The dish came in a handsome iron bowl and we had enough for the two of to share and we even had leftovers to boot.\u003c/p>\n\u003cp>All in all, I recommended this restaurant because I think it’s the best place to have a nice dinner with friends for the value, vibe, and service. They are very accommodating and are willing to answer any questions you may have about the food. I have never had a bad dish or experience here. Parking can be rough, though, due to the neighborhood. The food is simplistic by design, yet packed with flavor, and when you couple that with a large selection of meat, seafood, and vegetarian fare, this is the place you need to go to for a large group or just a few friends to have dinner and feel like you’re at home. It’s in the heart of the action on Polk St. and is a great starting point for an awesome night out.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/katie-cronin.jpg\" alt=\"Katie Cronin\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Katie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Casting Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Anchor Oyster Bar & Seafood Market\u003cbr>\n\u003cstrong>Reviewed Indian Aroma:\u003c/strong> Wednesday January 30, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n Four friends and I ate at Indian Aroma Restaurant last night. I don’t feel like an “expert” when it comes to Indian food, so it was helpful to bring along friends who love Indian food, and one friend has spent a lot of time in India. For the most part, this restaurant is a great find, especially for the price.\u003c/p>\n\u003cp> It was probably one of the coldest nights of the year so we chose a table more towards the back of the kitchen. It’s a small restaurant, but we had no problem getting a table for the five of us, and the waitstaff was nothing but sweet and attentive. I appreciated that the five of us could easily have a conversation without yelling over music or sitting at tables that were too close together. This is a great restaurant to meet up with friends and have some fun. We started out with cold Indian beers and the mixed vegetarian appetizer; which consists of samosas, vegetable fritters, and dal puri. The samosas were fantastic! Probably the best I’ve ever had. The crust was flaky and tasty and the potatoes inside were creamy and flavorful. The other two fried items tasted just like fried dough to me. I could not taste much of anything other than wasted calories, although my girlfriend, Patricia, loved the vegetable fritters.\u003c/p>\n\u003cp>We ordered heavy on the vegetables. The chana masala was perfect, great sauce and great chickpeas. The began aloo (eggplant) was mushy with no flavor and after everyone had one taste, it sat there for the rest of the meal. I personally didn’t care for the saag paneer (spinach dish), I thought it was too milky, but other people at the table liked it. My favorite of the vegetables was the Kashmiri vegetable korma. I didn’t do any of the ordering and I’m sure I asked my friends at least three times what it was I was eating. The vegetables were perfectly cooked, the green beans still had a bit of snap to them. The sauce was a light cream sauce with a mild flavor that didn’t overwhelming the vegetables. I think I grabbed the last couple of spoonfuls of it.\u003c/p>\n\u003cp>Our only non-veggie item was the chicken tikka masala, and I LOVE this dish. I might not know much about Indian food, but I do know, “I LOVE me some chicken tikka masala.” It’s one of my favorite dishes, and I was not disappointed. This dish alone will bring me back to Indian Aroma restaurant. It was perfect. Sauce: perfect. Chicken: perfect. We loved it so much that instead of ordering another non-veg item we ordered another plate of it after our first taste. It was sooooo good.\u003c/p>\n\u003cp>Yes, we had nan: garlic, onion, and plain. The nan was good, but I have had better. The rice was good. The mango chutney was adequate.\u003c/p>\n\u003cp>So, my friends, would I go back to Indian Aroma Restaurant? Yes! I would go back for the chicken tikka masala and the Kashmiri vegetable korma…very good stuff.\u003c/p>\n\u003cp>The level of service for the prices (attention to detail about taking the plates, silver bowls, asking if it was ok to take the plates away, not rushing us out) was pretty spectacular. The décor was unpretentious and very clean and the cloth napkins were a nice touch.\u003c/p>\n\u003cp>We were please to find that they deliver. Although we all had such a good time and the waitstaff was welcoming, the smoke from the kitchen was a little intense and after leaving the restaurant, our eyes were irritated. My friend Amy believes it was the tandoori oven, and that that’s a good sign….next time we’ll sit near the door.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/10/patrick-redington.jpg\" alt=\"Patrick Redington\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> MBA Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lalime’s Restaurant\u003cbr>\n\u003cstrong>Reviewed Indian Aroma:\u003c/strong> Friday February 1, 2008\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nOn the cover of the menu of this hole in the wall Indian joint on Polk street, one finds the following text: “Indian Aroma Restaurant. Aroma of India. Also known as and doing business as Scenic India Restaurant.” When even the name of a place is hard to figure out, it follows that their food might be just as confusing. In the case of, well, let’s call it “Scenic Aroma,” confusion seems to be the main ingredient in everything.\u003c/p>\n\u003cp>I went out with three friends on a Friday night for what I hoped would be a nicely priced casual Indian meal. At Scenic Aroma, I was sorely disappointed by the food quality, service, and overall value. The best thing I can say about any of the dishes is that some were just fine. Others were an affront to the art of cooking, and some were even downright frightening. Then there are all the dishes I wish I could review, because we ordered them, but they never appeared (except on the bill). On the plus side, I didn’t get sick.\u003c/p>\n\u003cp>We started with two orders of vegetable samosas. They weren’t half bad, but not at all memorable. No, I take that back; they were memorable because they actually arrived on the table without much delay. Also, they didn’t inspire the slightest bit of terror within any of us, which was a pretty good sign. We also ordered a chutney and raita, but those never appeared. One of my friends had heard that the place served decent breads, so we each ordered a different type to have with our main courses. Unfortunately, only two of the breads ever made it out of the kitchen. The plain nan was not among them, nor was the onion kulcha. We did receive our garlic nan and keema nan, unfortunately.\u003c/p>\n\u003cp>The garlic nan was a pungent bread, full of “scenic aroma” and nearly overflowing with mashed cloves of barely cooked, possibly raw garlic. The best thing I can say about it is that all of us agreed there must not be any vampires working in the kitchen, because there was surely enough garlic in there to scare them away. That was an important piece of information, it turns out, because the keema nan was downright scary. From beneath the perforations in an otherwise perfectly respectable piece of flatbread, a red fluid oozed out creepily. When we tore into the bread, feeling a bit like hyenas at a kill, we took pause. The “minced” lamb inside was in fact thinly sliced strips of some sort of flesh, covered in this red sauce. A vigorous debate ensued over whether the sauce was blood or just red dye #5. After the garlic nan, however, we decided it must simply be food coloring, but we weren’t sure the meat was actually lamb.\u003c/p>\n\u003cp>After a while, and then another while, and another round of some decent Kingfisher Beer, our main courses arrived. The lamb vindaloo was ordered “spicy,” but came out mild. It was utterly unimaginative, and we nibbled at it dispassionately. The chana masala was quite easy on the palate and was perhaps the best thing on the menu, if you don’t count the beer. It was kind of refreshing, but in a creepy way, like how you wouldn’t mind the drunken old lady sitting next to you on BART if the alternative was to be handcuffed to Joan Rivers. The sag paneer wasn’t so bad either, but when “inoffensive” counts as a positive attribute, you know your dinner wasn’t so great. Our last dish was the most confusing of all: tandoori mixed grill. At $14.95, this is the most expensive dish on the menu and should consist of five meats. We counted only four, however: bright red funny chewy meat, pink tough meat, grayish rubber sausage-like meat, and cardboard-colored meat. I don’t think it included shrimp. It was lovingly presented as a giant pile of indistinguishable mess on a big plain plate. We spent about five minutes trying to decide what was what on the plate. We never agreed on any of them, except that the one we all thought was chicken didn’t actually taste like chicken. We picked it over for a while but left about half of it sitting there, untouched and staring at us. We felt bad for the poor creatures that wound up in that dish. We considered becoming vegetarians.\u003c/p>\n\u003cp>Then it was time to leave, so we could go home and wash off the mystifying scent of Indian Aroma. However, there was the matter of the check. All the dishes we had ordered but never received were still on our final bill. I managed to argue enough to get the raita and chutney removed from our tab, but I didn’t want to push it. I was afraid I might end up in the keema nan if I upset the chef.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m a fan of Indian food and I’ve been to several great Indian restaurants in the Bay Area (Ajanta, in Berkeley, ranks right up there with the best). But after eating at Indian Aroma, I’m going to have to lay off Indian for a while. That terrible experience just lingers in my memory like a nightmare. If you love Indian food, do yourself a favor and don’t go to Scenic India, er, Indian Aroma, er, anything known as and “doing business as” Aroma of India.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area: Season 3: Episode 4 (#304)",
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"content": "\u003cp>Check, Please! Bay Area’s third season episode 4 (#304) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Cyrus\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=781\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=774\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>The Yellow Submarine\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=782\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=780\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>The Slanted Door\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=783\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=779\">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/cp304iPod_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 \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. 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 \u003cstrong>KQED Wine Club\u003c/strong> come our selections poured on this week’s show. \u003c/p>\n\u003cp>\u003cstrong>2003 Château Curson, Crozes-Hermitage, France\u003c/strong>\u003cbr>\nHailing from the northern Rhone region of France, the small appellation of Crozes-Hermitage usually plays stepsister to its famous neighboring region, Hermitage. What you find in Crozes, however, is affordability married with character. This Syrah-based wine from the warm 2003 vintage showcases a deep, ripe, red berry fruitiness with a touch of earthy aromas and a white pepper kick.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Cyrus\u003c/strong>\u003cbr>\nThe hype around Healdsburg’s Cyrus restaurant, one of the country’s leading culinary destinations, is truly deserved. The experience is elegant without being pretentious. The food is exciting without being precious. And, the wine list is adventurous and classy, without being pompous. Sommelier Jim Rollston has compiled an extensive, 40-plus page wine list with a special focus on Sonoma, Italy and France. Reading it is a pleasure that any wine lover will relish. My suggestion is to put yourself in Jim’s hands, and try the wine pairing menu to complement the meal. His pairings are simply sublime.\u003c/p>\n\u003cp>If you want to go it alone, start by exploring the half bottle selections. A half bottle will serve about 2-3 glasses, so you can enjoy various wines with the different tasting course menus. When the caviar cart calls, reach for a half bottle of the \u003cstrong>Bollinger Special Cuvee ($68)\u003c/strong>. Then look to Alsace for a food-friendly half bottle of \u003cstrong>Riesling from Domaine Weinbach ($60)\u003c/strong>. If you want a small bottle of red to complete the meal, the \u003cstrong>Copain Syrah from California ($60)\u003c/strong> will work with richer meat dishes.\u003c/p>\n\u003cp>For those who simply like to drink a bottle of wine or are with a larger group, don’t-miss bottles on the list include some of my dream wines. If money is no object (and for many dining at Cyrus, it isn’t), an amazing older vintage of world-class Champagne, \u003cstrong>Krug Clos du Mesnil\u003c/strong> will set you back $1,200. A \u003cstrong>1978 Chateau de Beaucastel\u003c/strong> for $425. Italian superstars like \u003cstrong>Brunello di Montalcino 1995\u003c/strong> from Soldera will tip the scales at more than $1,000. Collectors and drinkers of Burgundies could spend an entire meal just thumbing through the stunning array of white and red Burgundies.\u003c/p>\n\u003cp>Trying to save a few dollars? Jim also has many selections to choose from that are surprisingly affordable. The \u003cstrong>Skylark Pinot Blanc from Mendocino\u003c/strong> is only $40 and the \u003cstrong>Barbera d’Alba from Bartolo Mascarello\u003c/strong> is $67.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bottom line is, no matter what you order, you’ll be assured the wine is of the highest quality. Everything at Cyrus is.\u003c/p>\n\n",
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"excerpt": "Check, Please! Bay Area's third season episode 4 (#304) profiles and reviews these three Bay Area restaurants:\r\n1) \u003cstrong>Cyrus\u003c/strong>: | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=781\">restaurant information\u003c/a> | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=774\">reviews\u003c/a> | [CLOSED]\r\n2) \u003cstrong>The Yellow Submarine\u003c/strong>: | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=782\">restaurant information\u003c/a> | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=780\">reviews\u003c/a> |\r\n 3) \u003cstrong>The Slanted Door\u003c/strong>: | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=783\">restaurant information\u003c/a> | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=779\">reviews\u003c/a> |",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s third season episode 4 (#304) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Cyrus\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=781\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=774\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>The Yellow Submarine\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=782\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=780\">reviews\u003c/a> |\u003c/p>\n\u003cp> 3) \u003cstrong>The Slanted Door\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=783\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=779\">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/cp304iPod_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 \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. 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 \u003cstrong>KQED Wine Club\u003c/strong> come our selections poured on this week’s show. \u003c/p>\n\u003cp>\u003cstrong>2003 Château Curson, Crozes-Hermitage, France\u003c/strong>\u003cbr>\nHailing from the northern Rhone region of France, the small appellation of Crozes-Hermitage usually plays stepsister to its famous neighboring region, Hermitage. What you find in Crozes, however, is affordability married with character. This Syrah-based wine from the warm 2003 vintage showcases a deep, ripe, red berry fruitiness with a touch of earthy aromas and a white pepper kick.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Cyrus\u003c/strong>\u003cbr>\nThe hype around Healdsburg’s Cyrus restaurant, one of the country’s leading culinary destinations, is truly deserved. The experience is elegant without being pretentious. The food is exciting without being precious. And, the wine list is adventurous and classy, without being pompous. Sommelier Jim Rollston has compiled an extensive, 40-plus page wine list with a special focus on Sonoma, Italy and France. Reading it is a pleasure that any wine lover will relish. My suggestion is to put yourself in Jim’s hands, and try the wine pairing menu to complement the meal. His pairings are simply sublime.\u003c/p>\n\u003cp>If you want to go it alone, start by exploring the half bottle selections. A half bottle will serve about 2-3 glasses, so you can enjoy various wines with the different tasting course menus. When the caviar cart calls, reach for a half bottle of the \u003cstrong>Bollinger Special Cuvee ($68)\u003c/strong>. Then look to Alsace for a food-friendly half bottle of \u003cstrong>Riesling from Domaine Weinbach ($60)\u003c/strong>. If you want a small bottle of red to complete the meal, the \u003cstrong>Copain Syrah from California ($60)\u003c/strong> will work with richer meat dishes.\u003c/p>\n\u003cp>For those who simply like to drink a bottle of wine or are with a larger group, don’t-miss bottles on the list include some of my dream wines. If money is no object (and for many dining at Cyrus, it isn’t), an amazing older vintage of world-class Champagne, \u003cstrong>Krug Clos du Mesnil\u003c/strong> will set you back $1,200. A \u003cstrong>1978 Chateau de Beaucastel\u003c/strong> for $425. Italian superstars like \u003cstrong>Brunello di Montalcino 1995\u003c/strong> from Soldera will tip the scales at more than $1,000. Collectors and drinkers of Burgundies could spend an entire meal just thumbing through the stunning array of white and red Burgundies.\u003c/p>\n\u003cp>Trying to save a few dollars? Jim also has many selections to choose from that are surprisingly affordable. The \u003cstrong>Skylark Pinot Blanc from Mendocino\u003c/strong> is only $40 and the \u003cstrong>Barbera d’Alba from Bartolo Mascarello\u003c/strong> is $67.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bottom line is, no matter what you order, you’ll be assured the wine is of the highest quality. Everything at Cyrus is.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Cyrus:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=774\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=773\">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/cp304iPod_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/40/2008/04/cyrus3.jpg\" alt=\"Cyrus\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/cyrus7.jpg\" alt=\"Cyrus\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/cyrus9.jpg\" alt=\"Cyrus\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/cyrus12.jpg\" alt=\"Cyrus\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/cyrus6.jpg\" alt=\"Cyrus\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/cyrus21.jpg\" alt=\"Cyrus\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=cyrus+healdburg+ca&mrt=kmlkmz&sll=37.0625,-95.677068&sspn=50.291089,71.015625&ie=UTF8&start=30&cid=38611950,-122871228,16461206499340121805&s=AARTsJq1jsPFtnTX44WCSTi3BIay56cLsQ&ll=38.616837,-122.871609&spn=0.011736,0.018239&z=15&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=cyrus+healdburg+ca&mrt=kmlkmz&sll=37.0625,-95.677068&sspn=50.291089,71.015625&ie=UTF8&start=30&cid=38611950,-122871228,16461206499340121805&ll=38.616837,-122.871609&spn=0.011736,0.018239&z=15&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n29 North Street (at Healdsburg Avenue)\u003cbr>\nHealdsburg, CA 95448\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 707-433-3311\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:reservations@cyrusrestaurant.com\">reservations@cyrusrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cyrusrestaurant.com\">www.cyrusrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Maître d’ Nick Peyton and Chef Douglas Keane\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Douglas Keane\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Suzanne Popick\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary Luxury\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Check with the chef for his recommendations, offerings change frequently\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong> Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $35\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> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Offered 7 days a week and available as 3 courses, 4 courses, or 5 courses\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $60+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 2-4 weeks\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> 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> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Cyrus:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=774\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=773\">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/cp304iPod_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/40/2008/04/cyrus3.jpg\" alt=\"Cyrus\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/cyrus7.jpg\" alt=\"Cyrus\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/cyrus9.jpg\" alt=\"Cyrus\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/cyrus12.jpg\" alt=\"Cyrus\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/cyrus6.jpg\" alt=\"Cyrus\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/cyrus21.jpg\" alt=\"Cyrus\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=cyrus+healdburg+ca&mrt=kmlkmz&sll=37.0625,-95.677068&sspn=50.291089,71.015625&ie=UTF8&start=30&cid=38611950,-122871228,16461206499340121805&s=AARTsJq1jsPFtnTX44WCSTi3BIay56cLsQ&ll=38.616837,-122.871609&spn=0.011736,0.018239&z=15&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=cyrus+healdburg+ca&mrt=kmlkmz&sll=37.0625,-95.677068&sspn=50.291089,71.015625&ie=UTF8&start=30&cid=38611950,-122871228,16461206499340121805&ll=38.616837,-122.871609&spn=0.011736,0.018239&z=15&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>\n29 North Street (at Healdsburg Avenue)\u003cbr>\nHealdsburg, CA 95448\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 707-433-3311\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:reservations@cyrusrestaurant.com\">reservations@cyrusrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cyrusrestaurant.com\">www.cyrusrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Maître d’ Nick Peyton and Chef Douglas Keane\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Douglas Keane\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Suzanne Popick\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary Luxury\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Check with the chef for his recommendations, offerings change frequently\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong> Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $35\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> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Offered 7 days a week and available as 3 courses, 4 courses, or 5 courses\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $60+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 2-4 weeks\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> 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> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
"link": "/radio/program/code-switch-life-kit",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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