window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"checkplease": {
"type": "authors",
"id": "11084",
"meta": {
"index": "authors_1716337520",
"id": "11084",
"found": true
},
"name": "Check, Please! Bay Area",
"firstName": "Check, Please! Bay Area",
"lastName": null,
"slug": "checkplease",
"email": "checkplease@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": [
"author"
]
}
],
"headData": {
"title": "Check, Please! Bay Area | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/checkplease"
}
},
"pagesReducer": {
"checkplease_program_check-please": {
"type": "terms",
"id": "checkplease_9339",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9339",
"score": 15.080592
},
"name": "Check Please!",
"slug": "check-please",
"taxonomy": "program",
"description": null,
"featImg": null,
"headData": {
"title": "Check Please! Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1710,
"isLoading": false,
"title": "Check Please!",
"pageMeta": {
"site": "checkplease",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 74
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/checkplease?program=check-please",
"seeMore": false,
"paginated": true,
"page": 74
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"checkplease_741": {
"type": "posts",
"id": "checkplease_741",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "741",
"score": null,
"sort": [
1208569933000
]
},
"guestAuthors": [],
"slug": "playground-restaurant-info",
"title": "Playground: Restaurant Info",
"publishDate": 1208569933,
"format": "aside",
"headTitle": "Playground: Restaurant Info | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Playground:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=739\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=733\">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/cp303iPod_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/playground1.jpg\" alt=\"Playground\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/playground8.jpg\" alt=\"Playground\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/playground6.jpg\" alt=\"Playground\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/playground15.jpg\" alt=\"Playground\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/playground3.jpg\" alt=\"Playground\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/playground4.jpg\" alt=\"Playground\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=playground+san+francisco&mrt=kmlkmz&jsv=107&ie=UTF8&cid=37785672,-122429940,3413381264817828293&s=AARTsJqP3qXc_ctOMfYGl5ngAwWBsqmTow&ll=37.788115,-122.430267&spn=0.005935,0.00912&z=16&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=playground+san+francisco&mrt=kmlkmz&jsv=107&ie=UTF8&cid=37785672,-122429940,3413381264817828293&ll=37.788115,-122.430267&spn=0.005935,0.00912&z=16&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1705 Buchanan Street (at Post)\u003cbr>\nSan Francisco, CA 94115\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), street (difficult on weekends), validated paid lot (across the street at the Japantown Plaza)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong>415-929-1471\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Young M. Chu\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Eul-Jae Lee\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Korean Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Kan Poong Sae Woo (deep fried shrimp battered in a spicy garlic sweet and sour sauce), Jja Jang Myun (fresh flour noodles mixed with a black bean sauce), Dolsot Bibimbap (a combination of rice, vegetables and ground beef with a spicy chili paste, served in a stone pot)\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>: $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm–12:00am\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm–12:00am\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm–12:00am\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm–2:00am\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm–2:00am\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm–2:00am\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm–12:00am\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, late night\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>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but reservations are highly recommended to reserve a private karaoke room on the weekends.\u003cbr>\n\u003cstrong>How far in advance should reservations to be made?\u003c/strong> At least one week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly for dinner, then only suitable for adults for late night.\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> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, private karaoke rooms\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003ciframe width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=playground+san+francisco&mrt=kmlkmz&jsv=107&ie=UTF8&cid=37785672,-122429940,3413381264817828293&s=AARTsJqP3qXc_ctOMfYGl5ngAwWBsqmTow&ll=37.788115,-122.430267&spn=0.005935,0.00912&z=16&iwloc=A&output=embed\">\u003c/iframe>\u003cbr />\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=playground+san+francisco&mrt=kmlkmz&jsv=107&ie=UTF8&cid=37785672,-122429940,3413381264817828293&ll=37.788115,-122.430267&spn=0.005935,0.00912&z=16&iwloc=A&source=embed\">View Larger Map\u003c/a>\r\n\u003cstrong>Location:\u003c/strong>\r\n1705 Buchanan Street (at Post)\r\nSan Francisco, CA 94115\r\n\u003cstrong>Phone:\u003c/strong>415-929-1471\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=739\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
"status": "publish",
"parent": 0,
"modified": 1725665018,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": true,
"iframeSrcs": [
"http://maps.google.com/maps"
],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 15,
"wordCount": 298
},
"headData": {
"title": "Playground: Restaurant Info | KQED",
"description": "View Larger Map\r\nLocation:\r\n1705 Buchanan Street (at Post)\r\nSan Francisco, CA 94115\r\nPhone:415-929-1471\r\nReviews",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Playground: Restaurant Info",
"datePublished": "2008-04-18T18:52:13-07:00",
"dateModified": "2024-09-06T16:23:38-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/741/playground-restaurant-info",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp303iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Playground:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=739\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=733\">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/cp303iPod_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/playground1.jpg\" alt=\"Playground\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/playground8.jpg\" alt=\"Playground\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/playground6.jpg\" alt=\"Playground\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/playground15.jpg\" alt=\"Playground\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/playground3.jpg\" alt=\"Playground\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/playground4.jpg\" alt=\"Playground\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=playground+san+francisco&mrt=kmlkmz&jsv=107&ie=UTF8&cid=37785672,-122429940,3413381264817828293&s=AARTsJqP3qXc_ctOMfYGl5ngAwWBsqmTow&ll=37.788115,-122.430267&spn=0.005935,0.00912&z=16&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=playground+san+francisco&mrt=kmlkmz&jsv=107&ie=UTF8&cid=37785672,-122429940,3413381264817828293&ll=37.788115,-122.430267&spn=0.005935,0.00912&z=16&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1705 Buchanan Street (at Post)\u003cbr>\nSan Francisco, CA 94115\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), street (difficult on weekends), validated paid lot (across the street at the Japantown Plaza)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong>415-929-1471\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Young M. Chu\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Eul-Jae Lee\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Korean Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Kan Poong Sae Woo (deep fried shrimp battered in a spicy garlic sweet and sour sauce), Jja Jang Myun (fresh flour noodles mixed with a black bean sauce), Dolsot Bibimbap (a combination of rice, vegetables and ground beef with a spicy chili paste, served in a stone pot)\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>: $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:00pm–12:00am\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm–12:00am\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm–12:00am\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:00pm–2:00am\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm–2:00am\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm–2:00am\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm–12:00am\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, late night\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>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but reservations are highly recommended to reserve a private karaoke room on the weekends.\u003cbr>\n\u003cstrong>How far in advance should reservations to be made?\u003c/strong> At least one week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly for dinner, then only suitable for adults for late night.\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> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, private karaoke rooms\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/741/playground-restaurant-info",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3845",
"checkplease_3750",
"checkplease_494",
"checkplease_3738",
"checkplease_3739"
],
"tags": [
"checkplease_850"
],
"label": "checkplease_9339"
},
"checkplease_739": {
"type": "posts",
"id": "checkplease_739",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "739",
"score": null,
"sort": [
1208569924000
]
},
"guestAuthors": [],
"slug": "playground-reviews",
"title": "Playground: Reviews",
"publishDate": 1208569924,
"format": "aside",
"headTitle": "Playground: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Playground: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=741\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=733\">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/cp303iPod_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/playground26.jpg\" alt=\"Kan Poong Saewoo\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/playground25.jpg\" alt=\"Galbi\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/playground14.jpg\" alt=\"Kimchee\" hspace=\"3\">\u003cbr>\nKan Poong Saewoo: Wet Fried Shrimp; Galbi: BBQ Beef Short Ribs; Kimchee\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/sylvia-lee.jpg\" alt=\"Sylvia Lee\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sylvia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Marketing\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Playground\u003cbr>\n\u003cstrong>Reviewed Playground:\u003c/strong> Wednesday February 6, 2008\u003c/p>\n\u003cp>Most Americans think of BBQ meats when they think of Korean cuisine, but Playground will make you think again. There is no grill-at-your-table-my-clothes-smell-like-BBQ here. Instead, you’ll leave with a taste of a typical casual Korean bar/restaurant, including Korean pop songs playing on the TVs hung on the wall, and maybe even a bit of private karaoke in one of the three rooms for rent (reserved at $30/per hour) above the restaurant. I love Playground for its typical Korean quirkiness, as well as the tasty food, soju cocktails, and friendly service.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Playground is tucked away in Japantown, inconspicuously located above a Denny’s on Post Street. The food is very flavorful and has a very authentic Korean bar/restaurant scene, catering to a younger Asian crowd. The staff are always smiling, polite, and are there to make you feel at home. I typically start with an appetizer of “Korean seafood pancakes,” which are made with mung beans or flour and full of seafood served with a soy sauce based dipping sauce. As with most Korean dishes, these are meant to be shared with your friend. Wash them down with yogurt soju cocktails, served in a carafe (no martini glasses) and shared in small shot glasses. Soju is to Koreans what sake is to Japanese.\u003c/p>\n\u003cp>Our “panchan,” complimentary side dishes that range from day to day but always includes kimchee, are then placed on the table without you having to order it. There are hundreds of variations of kimchee, but Playground always has a delicious version of the classic, perfectly seasoned kimchee: cold pickled napa cabbage that has been lovingly soaked in vinegar, red pepper, and garlic. To me, good quality panchan is a test of what to expect from a Korean restaurant. Enjoy the panchan alone and as an accompaniment to your main dishes to add more texture and compliment flavors. The corn with melted cheese panchan is always a hit and is quite tasty.\u003c/p>\n\u003cp>Recently, my friends and I ordered a few main dishes and soups to share, including soon to bu ji-gae, which is a type of fiery hot stone “ji-gae” stew/soup with soft tofu, clams, and a Korean-style miso base soup. This time around it was a bit spicier than I like, so I mellowed the ji gae by eating the stew with some rice. We also ordered a steaming bowl of mandoo duk gook, one of my favorite soups. It’s a comforting, clear, beef-based soup with rice dumplings called “duk” — pressed rice cakes that are sliced into the soup — along with mandoo, a Korean version of pot stickers, with a swirl of eggs “dropped” into the soup to add richness to the soup. The mandoo was perfect, with just the right amount of pork filling stuffed inside a thin wonton-like wrapper. We also shared the dolsot bibimbap, a hot stone bowl full of rice, chopped vegetables, marinated meat and a fried egg. I like to add some gojujang sauce (red pepper sauce that looks like ketchup) and mix the bimbimpap together and eat with a spoonful with some kimchee. We also had the simple and comforting bowl of jajangmyun, a northern Chinese noodle dish with black bean sauce that Koreans have adopted as their own.\u003c/p>\n\u003cp>Unable to finish our food, our nice waitress brought over our check, and we squealed in delight on our bargain of the day, and left feeling happy and a bit more Korean.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/dianne-gates-anderson.jpg\" alt=\"Dianne Gates-Anderson\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Dianne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Environmental Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Union City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Angeline’s Louisiana Kitchen\u003cbr>\n\u003cstrong>Reviewed Playground:\u003c/strong> Friday February 8, 2008\u003c/p>\n\u003cp>I have to admit, I was a bit skeptical going out to dine at the Playground. For one thing, I Do Not do karaoke, and for another thing I had never had Korean food before. I don’t know why, but I’ve always thought of Korean food as being bad Chinese food that stank because of kimchee. I must wholeheartedly apologize for my prejudices.\u003c/p>\n\u003cp>I had a fantastic time at the Playground during a Friday evening meal. I went with a group of four friends that included one kimchee lover who promised to help with menu interpretation. He would have liked to help with the menu, but unfortunately the print on the menu is so small only those with young eyes and 20/20 vision could read their menu at night. Fortunately, the menu had pictures and my other friend had a small flashlight on her keychain. Also the server made a few food suggestions, since we admitted that some of us were Korean food virgins.\u003c/p>\n\u003cp>We ordered 4 entrees and 1 noodle dish for all of us the share, family style. The entrees were the grilled beef short ribs (galbi, 13.95), barbequed boneless chicken (dahk gui, $13.95), wet fried shrimp in spicy garlic sauce (kan poong saewoo, $14.95) and pancake with green onion and assorted seafood (haemul pajeon, $11.95). The noodle dish we ordered was fresh homemade noodles with a black bean sauce (jaengban jjaing, $11.95). I don’t feel qualified to judge Korean food at the Playground in term of its authenticity as Korean food. I can share that we all thoroughly enjoyed the food at the Playground and had a remarkable dining experience. The restaurant is so welcoming and accommodating. They even moved one of their booths around so my friend’s 6’7 husband could be seated more comfortably. The food portions were generous and all of the food was brought out to our table as it was completed, so everything was hot.\u003c/p>\n\u003cp>Things got off to a good start with the barley tea, cheesy corn appetizer, and condiments that were brought to the table in advance of the entrees. Who ever had the idea to combine cheese with whole kernel corn should have a star named after them. While it may sound strange, it is actually quite tasty. And the melted cheese makes it easier to eat corn with chopsticks. The condiments included kimchee, pickled vegetables, fish cakes, and a few other items that escape me. A word about kimchee. All I had ever heard about kimchee is that it is fermented cabbage that stinks and can sometimes be lethally hot. So, I thought a gas mask would be required to be in the same room with kimchee. I was wrong. Not only did I taste the kimchee, I liked it. I ate kimchee by itself and also combined it with some of the entrees to flavor things up a bit.\u003c/p>\n\u003cp>The group’s favorite entrée was the wet fried shrimp. These were huge tempura style shrimp with a light garlic sauce. Be warned, those sliced green things on top of the shrimp aren’t bell peppers. My friend found that out the hard way, when she accidentally swallowed one. Apparently they are very hot. The only dish I did not care for was the noodles with black bean sauce. It was fun cutting the noodles with scissors, but in my opinion they occupied space on my very small plate (actually more like a saucer) that could have been more suitably occupied by one of the yummy entrees.\u003c/p>\n\u003cp>In summary, I thoroughly enjoyed dining at the Playground. I liked the casual, laid-back style of the restaurant and think it would be worth re-visiting the next time I find myself in San Francisco in need of a well prepared, good value meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/jules-older.jpg\" alt=\"Jules Older\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jules\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Capannina\u003cbr>\n\u003cstrong>Reviewed Playground:\u003c/strong> Friday February 8, 2008\u003c/p>\n\u003cp>How do you describe a restaurant? With Playground, it’s hard to know where to start. Here’s what I mean.\u003c/p>\n\u003cp>\u003cstrong>TAKE 1\u003c/strong>\u003cbr>\nWhat can you say about a Korean restaurant above Denny’s in Japantown?\u003c/p>\n\u003cp>\u003cstrong>TAKE 2\u003c/strong>\u003cbr>\nHow rare it is to walk into a restaurant and find yourself instantly bathed in neon light.\u003c/p>\n\u003cp>\u003cstrong>TAKE 3\u003c/strong>\u003cbr>\nI’d say that Playground is a perfect example of a Cheap On Cheerful except it really isn’t particularly cheap.\u003c/p>\n\u003cp>\u003cstrong>TAKE 4\u003c/strong>\u003cbr>\nIf you’re spending an evening at Playground, you have to make a major choice long before you see the menu. Do you want to eat? Or do you want to shut yourself and your friends in one of the upstairs karaoke rooms along with a lot of alcohol and some snacks, and shout along to videos in English or Korean?\u003c/p>\n\u003cp>\u003cstrong>TAKE 5\u003c/strong>\u003cbr>\nWhat can you say about a restaurant named Playground anyway?\u003c/p>\n\u003cp>That last one is the real challenge. Playground is basically an under-30s hangout with pretty good food, pretty good service, a pretty loud crowd, and four flat screen TVs — three of them featuring dancing Korean cheerleaders and variety shows. The whole thing bathed in that weird neon light. And bilingual karaoke chambers are one flight up. It’s odd. It’s distinctly odd. But popular. When I got there at 7 on a Friday night, I worried that, except for a Korean party in the far corner and me, the place would be stone empty. By the time I left at 9:30, there wasn’t a free seat in the house. And, with the exception of a black family and a couple of Asian businessmen, the only ones over 30 were at my table.\u003c/p>\n\u003cp>I only had one dish I disliked, jaengban jjaing, noodles overwhelmed with black bean sauce, and when the kind waitress saw that it was less than a hit at our table, she whisked it away and replaced it with a variation where we ladled your own sauce on our own noodles. She even provided a pair of scissors to cut said noodles, which were the length of San Francisco fire hoses.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Playground describes itself as Korean Fusion cooking, which means a strong Chinese influence. Indeed, the kan poong saewoo (heavily breaded sweet and sour shrimp) could have come from Ruby Foo; showy, tasty and the opposite of subtle. The mool mandoo steamed dumplings were flavorsome, garlicky and considerably daintier. Some of the galbi, BBQ short ribs, were more rib than meat. If you were lost in the forest with only galbi to eat, starvation could be an issue. The dahk gui — BBQ chicken — was tender, juicy, and the best dish of the evening. The night I was there, Playground ran out of one of its two or three desserts; we shared a yoghurt ice cream, described as “a hip and happening dessert from LA” that tasted an awful lot like many a frozen yoghurt cone I’d had in many a less happening locale. The too-sweet Fruity Pebbles on the side didn’t add an ounce of flavor or hipness. Despite the neon, the TVs, and the mixed quality of the dishes, I kinda liked the place. It was different from my usual haunts. The servers were friendly and helpful. The patrons, who by 8:30 were a nice mix of the races of San Francisco, were having a fine time. Would I rush back? Nah. Was I glad I went? Sure thing.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1705 Buchanan Street (at Post)\r\nSan Francisco, CA 94115\r\n\u003cstrong>Phone:\u003c/strong>415-929-1471\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
"status": "publish",
"parent": 0,
"modified": 1725665020,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 28,
"wordCount": 1953
},
"headData": {
"title": "Playground: Reviews | KQED",
"description": "Location:\r\n1705 Buchanan Street (at Post)\r\nSan Francisco, CA 94115\r\nPhone:415-929-1471\r\nReviewed: Winter 2008",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Playground: Reviews",
"datePublished": "2008-04-18T18:52:04-07:00",
"dateModified": "2024-09-06T16:23:40-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/739/playground-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp303iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Playground: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=741\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=733\">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/cp303iPod_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/playground26.jpg\" alt=\"Kan Poong Saewoo\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/playground25.jpg\" alt=\"Galbi\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/playground14.jpg\" alt=\"Kimchee\" hspace=\"3\">\u003cbr>\nKan Poong Saewoo: Wet Fried Shrimp; Galbi: BBQ Beef Short Ribs; Kimchee\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/sylvia-lee.jpg\" alt=\"Sylvia Lee\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Sylvia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Marketing\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Playground\u003cbr>\n\u003cstrong>Reviewed Playground:\u003c/strong> Wednesday February 6, 2008\u003c/p>\n\u003cp>Most Americans think of BBQ meats when they think of Korean cuisine, but Playground will make you think again. There is no grill-at-your-table-my-clothes-smell-like-BBQ here. Instead, you’ll leave with a taste of a typical casual Korean bar/restaurant, including Korean pop songs playing on the TVs hung on the wall, and maybe even a bit of private karaoke in one of the three rooms for rent (reserved at $30/per hour) above the restaurant. I love Playground for its typical Korean quirkiness, as well as the tasty food, soju cocktails, and friendly service.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Playground is tucked away in Japantown, inconspicuously located above a Denny’s on Post Street. The food is very flavorful and has a very authentic Korean bar/restaurant scene, catering to a younger Asian crowd. The staff are always smiling, polite, and are there to make you feel at home. I typically start with an appetizer of “Korean seafood pancakes,” which are made with mung beans or flour and full of seafood served with a soy sauce based dipping sauce. As with most Korean dishes, these are meant to be shared with your friend. Wash them down with yogurt soju cocktails, served in a carafe (no martini glasses) and shared in small shot glasses. Soju is to Koreans what sake is to Japanese.\u003c/p>\n\u003cp>Our “panchan,” complimentary side dishes that range from day to day but always includes kimchee, are then placed on the table without you having to order it. There are hundreds of variations of kimchee, but Playground always has a delicious version of the classic, perfectly seasoned kimchee: cold pickled napa cabbage that has been lovingly soaked in vinegar, red pepper, and garlic. To me, good quality panchan is a test of what to expect from a Korean restaurant. Enjoy the panchan alone and as an accompaniment to your main dishes to add more texture and compliment flavors. The corn with melted cheese panchan is always a hit and is quite tasty.\u003c/p>\n\u003cp>Recently, my friends and I ordered a few main dishes and soups to share, including soon to bu ji-gae, which is a type of fiery hot stone “ji-gae” stew/soup with soft tofu, clams, and a Korean-style miso base soup. This time around it was a bit spicier than I like, so I mellowed the ji gae by eating the stew with some rice. We also ordered a steaming bowl of mandoo duk gook, one of my favorite soups. It’s a comforting, clear, beef-based soup with rice dumplings called “duk” — pressed rice cakes that are sliced into the soup — along with mandoo, a Korean version of pot stickers, with a swirl of eggs “dropped” into the soup to add richness to the soup. The mandoo was perfect, with just the right amount of pork filling stuffed inside a thin wonton-like wrapper. We also shared the dolsot bibimbap, a hot stone bowl full of rice, chopped vegetables, marinated meat and a fried egg. I like to add some gojujang sauce (red pepper sauce that looks like ketchup) and mix the bimbimpap together and eat with a spoonful with some kimchee. We also had the simple and comforting bowl of jajangmyun, a northern Chinese noodle dish with black bean sauce that Koreans have adopted as their own.\u003c/p>\n\u003cp>Unable to finish our food, our nice waitress brought over our check, and we squealed in delight on our bargain of the day, and left feeling happy and a bit more Korean.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/dianne-gates-anderson.jpg\" alt=\"Dianne Gates-Anderson\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Dianne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Environmental Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Union City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Angeline’s Louisiana Kitchen\u003cbr>\n\u003cstrong>Reviewed Playground:\u003c/strong> Friday February 8, 2008\u003c/p>\n\u003cp>I have to admit, I was a bit skeptical going out to dine at the Playground. For one thing, I Do Not do karaoke, and for another thing I had never had Korean food before. I don’t know why, but I’ve always thought of Korean food as being bad Chinese food that stank because of kimchee. I must wholeheartedly apologize for my prejudices.\u003c/p>\n\u003cp>I had a fantastic time at the Playground during a Friday evening meal. I went with a group of four friends that included one kimchee lover who promised to help with menu interpretation. He would have liked to help with the menu, but unfortunately the print on the menu is so small only those with young eyes and 20/20 vision could read their menu at night. Fortunately, the menu had pictures and my other friend had a small flashlight on her keychain. Also the server made a few food suggestions, since we admitted that some of us were Korean food virgins.\u003c/p>\n\u003cp>We ordered 4 entrees and 1 noodle dish for all of us the share, family style. The entrees were the grilled beef short ribs (galbi, 13.95), barbequed boneless chicken (dahk gui, $13.95), wet fried shrimp in spicy garlic sauce (kan poong saewoo, $14.95) and pancake with green onion and assorted seafood (haemul pajeon, $11.95). The noodle dish we ordered was fresh homemade noodles with a black bean sauce (jaengban jjaing, $11.95). I don’t feel qualified to judge Korean food at the Playground in term of its authenticity as Korean food. I can share that we all thoroughly enjoyed the food at the Playground and had a remarkable dining experience. The restaurant is so welcoming and accommodating. They even moved one of their booths around so my friend’s 6’7 husband could be seated more comfortably. The food portions were generous and all of the food was brought out to our table as it was completed, so everything was hot.\u003c/p>\n\u003cp>Things got off to a good start with the barley tea, cheesy corn appetizer, and condiments that were brought to the table in advance of the entrees. Who ever had the idea to combine cheese with whole kernel corn should have a star named after them. While it may sound strange, it is actually quite tasty. And the melted cheese makes it easier to eat corn with chopsticks. The condiments included kimchee, pickled vegetables, fish cakes, and a few other items that escape me. A word about kimchee. All I had ever heard about kimchee is that it is fermented cabbage that stinks and can sometimes be lethally hot. So, I thought a gas mask would be required to be in the same room with kimchee. I was wrong. Not only did I taste the kimchee, I liked it. I ate kimchee by itself and also combined it with some of the entrees to flavor things up a bit.\u003c/p>\n\u003cp>The group’s favorite entrée was the wet fried shrimp. These were huge tempura style shrimp with a light garlic sauce. Be warned, those sliced green things on top of the shrimp aren’t bell peppers. My friend found that out the hard way, when she accidentally swallowed one. Apparently they are very hot. The only dish I did not care for was the noodles with black bean sauce. It was fun cutting the noodles with scissors, but in my opinion they occupied space on my very small plate (actually more like a saucer) that could have been more suitably occupied by one of the yummy entrees.\u003c/p>\n\u003cp>In summary, I thoroughly enjoyed dining at the Playground. I liked the casual, laid-back style of the restaurant and think it would be worth re-visiting the next time I find myself in San Francisco in need of a well prepared, good value meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/jules-older.jpg\" alt=\"Jules Older\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Jules\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Capannina\u003cbr>\n\u003cstrong>Reviewed Playground:\u003c/strong> Friday February 8, 2008\u003c/p>\n\u003cp>How do you describe a restaurant? With Playground, it’s hard to know where to start. Here’s what I mean.\u003c/p>\n\u003cp>\u003cstrong>TAKE 1\u003c/strong>\u003cbr>\nWhat can you say about a Korean restaurant above Denny’s in Japantown?\u003c/p>\n\u003cp>\u003cstrong>TAKE 2\u003c/strong>\u003cbr>\nHow rare it is to walk into a restaurant and find yourself instantly bathed in neon light.\u003c/p>\n\u003cp>\u003cstrong>TAKE 3\u003c/strong>\u003cbr>\nI’d say that Playground is a perfect example of a Cheap On Cheerful except it really isn’t particularly cheap.\u003c/p>\n\u003cp>\u003cstrong>TAKE 4\u003c/strong>\u003cbr>\nIf you’re spending an evening at Playground, you have to make a major choice long before you see the menu. Do you want to eat? Or do you want to shut yourself and your friends in one of the upstairs karaoke rooms along with a lot of alcohol and some snacks, and shout along to videos in English or Korean?\u003c/p>\n\u003cp>\u003cstrong>TAKE 5\u003c/strong>\u003cbr>\nWhat can you say about a restaurant named Playground anyway?\u003c/p>\n\u003cp>That last one is the real challenge. Playground is basically an under-30s hangout with pretty good food, pretty good service, a pretty loud crowd, and four flat screen TVs — three of them featuring dancing Korean cheerleaders and variety shows. The whole thing bathed in that weird neon light. And bilingual karaoke chambers are one flight up. It’s odd. It’s distinctly odd. But popular. When I got there at 7 on a Friday night, I worried that, except for a Korean party in the far corner and me, the place would be stone empty. By the time I left at 9:30, there wasn’t a free seat in the house. And, with the exception of a black family and a couple of Asian businessmen, the only ones over 30 were at my table.\u003c/p>\n\u003cp>I only had one dish I disliked, jaengban jjaing, noodles overwhelmed with black bean sauce, and when the kind waitress saw that it was less than a hit at our table, she whisked it away and replaced it with a variation where we ladled your own sauce on our own noodles. She even provided a pair of scissors to cut said noodles, which were the length of San Francisco fire hoses.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Playground describes itself as Korean Fusion cooking, which means a strong Chinese influence. Indeed, the kan poong saewoo (heavily breaded sweet and sour shrimp) could have come from Ruby Foo; showy, tasty and the opposite of subtle. The mool mandoo steamed dumplings were flavorsome, garlicky and considerably daintier. Some of the galbi, BBQ short ribs, were more rib than meat. If you were lost in the forest with only galbi to eat, starvation could be an issue. The dahk gui — BBQ chicken — was tender, juicy, and the best dish of the evening. The night I was there, Playground ran out of one of its two or three desserts; we shared a yoghurt ice cream, described as “a hip and happening dessert from LA” that tasted an awful lot like many a frozen yoghurt cone I’d had in many a less happening locale. The too-sweet Fruity Pebbles on the side didn’t add an ounce of flavor or hipness. Despite the neon, the TVs, and the mixed quality of the dishes, I kinda liked the place. It was different from my usual haunts. The servers were friendly and helpful. The patrons, who by 8:30 were a nice mix of the races of San Francisco, were having a fine time. Would I rush back? Nah. Was I glad I went? Sure thing.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/739/playground-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"tags": [
"checkplease_850"
],
"label": "checkplease_9339"
},
"checkplease_691": {
"type": "posts",
"id": "checkplease_691",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "691",
"score": null,
"sort": [
1207983011000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-season-3-episode-2-302",
"title": "Check, Please! Bay Area: Season 3: Episode 2 (#302)",
"publishDate": 1207983011,
"format": "aside",
"headTitle": "Check, Please! Bay Area: Season 3: Episode 2 (#302) | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>Check, Please! Bay Area’s third season episode 2 (#302) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>New Kapadokia\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=700\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=692\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Aperto\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=701\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=696\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=698\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Masa’s\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=702\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=697\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=699\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE!\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>http://www.youtube.com/v/Id0MOqHkjlk\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/cp302iPod_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 \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>Sponsor Wine: 2005 Beringer Private Reserve Chardonnay, Napa Valley, California\u003c/strong>\u003cbr>\nPrepare yourself for pure enjoyment with this powerful Chardonnay. Alluring aromas of toasted spice are followed by flavors of ripe melon and pineapple. It’s a classic pairing with rich dishes like lobster, but you might want to simply savor a glass while watching the sunset.\u003c/p>\n\u003cp>The other wine this week comes from the \u003ca href=\"http://www.kqedwineclub.org/\">\u003cstrong>KQED Wine Club\u003c/strong>\u003c/a>. \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=125\">\u003cstrong>2004 Tiger’s Tale Cabernet Sauvignon, Margaret River, Australia\u003c/strong>\u003c/a>\u003cbr>\nThis popular selection hails from one of Western Australia’s premier wine regions, Margaret River. Situated alongside the ocean, Margaret River is home to elegant styles of Cabernet Sauvignon. This affordable selection shows off its dark berry fruit flavors accented with a touch of fresh herbal notes.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Masa’s\u003c/strong>\u003cbr>\nCreated by charming Master Sommelier, Alan Murray, Masa’s amazing wine program is a vinous playground. The list is lengthy and layered, offering some bottle options from under $30 to many well over $300. My suggestion for navigating the tome is to hail Alan down and have a chat. He and the rest of the Masa’s staff are attentive, unpretentious, and beguilingly helpful.\u003c/p>\n\u003cp>Due to Masa’s multi-course menu, you’ll most likely want to try several types of wine. It’s doable by consulting the by-the-glass program or the lovely selection of half bottles. Kick off with \u003cstrong>Schramsberg Brut Rose\u003c/strong> sparkling wine ($18 glass) then move into a half bottle of \u003cstrong>Tablas Creek Esprit ($36)\u003c/strong>. This sultry white Rhone-style blend from California’s Paso Robles area is smooth and full-bodied. For a red with pure finesse, order the half bottle of \u003cstrong>Ken Wright Canary Hill Pinot Noir from Oregon’s Willamette Valley ($58)\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The list is peppered with classic producers as well as innovative, lesser-known ones, making it a compelling read for those who love wine. Regardless of price, every bottle is topnotch, so you can’t go wrong. Some of my favorites to watch for include: crisp and classy \u003cstrong>Craggy Range Sauvignon Blanc from Martinborough, New Zealand ($46)\u003c/strong>, \u003cstrong>Domaine Raveneau Chablis Les Clos Grand Cru from Burgundy, France ($240)\u003c/strong>, and \u003cstrong>Angelo Gaja’s Ca’Marcanda “Promis.”\u003c/strong> This Tuscan red blend from one of Italy’s top producers is a real deal at $88.\u003c/p>\n\n",
"blocks": [],
"excerpt": "Check, Please! Bay Area's third season episode 2 (#302) profiles and reviews these three Bay Area restaurants:\r\n1) \u003cstrong>New Kapadokia\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=700\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=692\">reviews\u003c/a> | [CLOSED]\r\n2) \u003cstrong>Aperto\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=701\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=696\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=698\">recipe\u003c/a> |\r\n3) \u003cstrong>Masa's\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=702\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=697\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=699\">recipe\u003c/a> | [CLOSED]",
"status": "publish",
"parent": 0,
"modified": 1725665021,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 16,
"wordCount": 554
},
"headData": {
"title": "Check, Please! Bay Area: Season 3: Episode 2 (#302) | KQED",
"description": "Check, Please! Bay Area's third season episode 2 (#302) profiles and reviews these three Bay Area restaurants:\r\n1) New Kapadokia: | restaurant information | reviews | \r\n2) Aperto: | restaurant information | reviews | recipe |\r\n3) Masa's: | restaurant information | reviews | recipe | ",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area: Season 3: Episode 2 (#302)",
"datePublished": "2008-04-11T23:50:11-07:00",
"dateModified": "2024-09-06T16:23:41-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/691/check-please-bay-area-season-3-episode-2-302",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp302iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s third season episode 2 (#302) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>New Kapadokia\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=700\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=692\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Aperto\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=701\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=696\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=698\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Masa’s\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=702\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=697\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=699\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE!\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>http://www.youtube.com/v/Id0MOqHkjlk\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/cp302iPod_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 \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>Sponsor Wine: 2005 Beringer Private Reserve Chardonnay, Napa Valley, California\u003c/strong>\u003cbr>\nPrepare yourself for pure enjoyment with this powerful Chardonnay. Alluring aromas of toasted spice are followed by flavors of ripe melon and pineapple. It’s a classic pairing with rich dishes like lobster, but you might want to simply savor a glass while watching the sunset.\u003c/p>\n\u003cp>The other wine this week comes from the \u003ca href=\"http://www.kqedwineclub.org/\">\u003cstrong>KQED Wine Club\u003c/strong>\u003c/a>. \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=125\">\u003cstrong>2004 Tiger’s Tale Cabernet Sauvignon, Margaret River, Australia\u003c/strong>\u003c/a>\u003cbr>\nThis popular selection hails from one of Western Australia’s premier wine regions, Margaret River. Situated alongside the ocean, Margaret River is home to elegant styles of Cabernet Sauvignon. This affordable selection shows off its dark berry fruit flavors accented with a touch of fresh herbal notes.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Masa’s\u003c/strong>\u003cbr>\nCreated by charming Master Sommelier, Alan Murray, Masa’s amazing wine program is a vinous playground. The list is lengthy and layered, offering some bottle options from under $30 to many well over $300. My suggestion for navigating the tome is to hail Alan down and have a chat. He and the rest of the Masa’s staff are attentive, unpretentious, and beguilingly helpful.\u003c/p>\n\u003cp>Due to Masa’s multi-course menu, you’ll most likely want to try several types of wine. It’s doable by consulting the by-the-glass program or the lovely selection of half bottles. Kick off with \u003cstrong>Schramsberg Brut Rose\u003c/strong> sparkling wine ($18 glass) then move into a half bottle of \u003cstrong>Tablas Creek Esprit ($36)\u003c/strong>. This sultry white Rhone-style blend from California’s Paso Robles area is smooth and full-bodied. For a red with pure finesse, order the half bottle of \u003cstrong>Ken Wright Canary Hill Pinot Noir from Oregon’s Willamette Valley ($58)\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The list is peppered with classic producers as well as innovative, lesser-known ones, making it a compelling read for those who love wine. Regardless of price, every bottle is topnotch, so you can’t go wrong. Some of my favorites to watch for include: crisp and classy \u003cstrong>Craggy Range Sauvignon Blanc from Martinborough, New Zealand ($46)\u003c/strong>, \u003cstrong>Domaine Raveneau Chablis Les Clos Grand Cru from Burgundy, France ($240)\u003c/strong>, and \u003cstrong>Angelo Gaja’s Ca’Marcanda “Promis.”\u003c/strong> This Tuscan red blend from one of Italy’s top producers is a real deal at $88.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/691/check-please-bay-area-season-3-episode-2-302",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3731",
"checkplease_3734"
],
"label": "checkplease_9339"
},
"checkplease_700": {
"type": "posts",
"id": "checkplease_700",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "700",
"score": null,
"sort": [
1207983002000
]
},
"guestAuthors": [],
"slug": "new-kapadokia-restaurant-info",
"title": "New Kapadokia: Restaurant Info [CLOSED]",
"publishDate": 1207983002,
"format": "aside",
"headTitle": "New Kapadokia: Restaurant Info [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>New Kapadokia:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=692\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=691\">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/cp302iPod_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/newkapadokia5.jpg\" alt=\"New Kapadokia\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/newkapadokia4.jpg\" alt=\"New Kapadokia\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/newkapadokia9.jpg\" alt=\"New Kapadokia\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/newkapadokia2.jpg\" alt=\"New Kapadokia\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/newkapadokia10.jpg\" alt=\"New Kapadokia\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/newkapadokia13.jpg\" alt=\"New Kapadokia\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=new+kapadokia&sll=37.0625,-95.677068&sspn=49.757664,75.849609&num=10&ie=UTF8&mrt=kmlkmz&cid=37486373,-122231059,12352481019419971915&s=AARTsJpMfdS4wIYoEelQV6c98Bmk2XgsVA&ll=37.497946,-122.228308&spn=0.023834,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=new+kapadokia&sll=37.0625,-95.677068&sspn=49.757664,75.849609&num=10&ie=UTF8&mrt=kmlkmz&cid=37486373,-122231059,12352481019419971915&ll=37.497946,-122.228308&spn=0.023834,0.036478&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>\n2399 Broadway Street (at Winslow Street)\u003cbr>\nRedwood City, CA 94063\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot, validated\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-368-5500\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:alpayjc@hotmail.com\">alpayjc@hotmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> www.newkapadokia.com\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Jay Alpay\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Meral Guvenc\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Turkish\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Kebabs, stuffed eggplant, appetizers\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> $9.95\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am – 9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am – 9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am – 9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am – 10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm – 10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm – 9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> \u003cem>Coming soon\u003c/em>\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> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but it’s advisable.\u003cbr>\n\u003cstrong>How far in advance should reservations be made:\u003c/strong> 24 hours\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong> Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, belly dancer on request\u003cbr>\n \u003cstrong>Additional Info:\u003c/strong> Remodeling will be taking place in April and May 2008, but the restaurant will stay open.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2399 Broadway Street (at Winslow Street)\r\nRedwood City, CA 94063\r\n\u003ciframe width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=new+kapadokia&sll=37.0625,-95.677068&sspn=49.757664,75.849609&num=10&ie=UTF8&mrt=kmlkmz&cid=37486373,-122231059,12352481019419971915&s=AARTsJpMfdS4wIYoEelQV6c98Bmk2XgsVA&ll=37.497946,-122.228308&spn=0.023834,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr />\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=new+kapadokia&sll=37.0625,-95.677068&sspn=49.757664,75.849609&num=10&ie=UTF8&mrt=kmlkmz&cid=37486373,-122231059,12352481019419971915&ll=37.497946,-122.228308&spn=0.023834,0.036478&z=14&iwloc=A&source=embed\">View Larger Map\u003c/a>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=692\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
"status": "publish",
"parent": 0,
"modified": 1725665023,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": true,
"iframeSrcs": [
"http://maps.google.com/maps"
],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 15,
"wordCount": 269
},
"headData": {
"title": "New Kapadokia: Restaurant Info [CLOSED] | KQED",
"description": "Location:\r\n2399 Broadway Street (at Winslow Street)\r\nRedwood City, CA 94063\r\nView Larger Map\r\nReviews",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "New Kapadokia: Restaurant Info [CLOSED]",
"datePublished": "2008-04-11T23:50:02-07:00",
"dateModified": "2024-09-06T16:23:43-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/700/new-kapadokia-restaurant-info",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp302iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>New Kapadokia:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=692\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=691\">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/cp302iPod_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/newkapadokia5.jpg\" alt=\"New Kapadokia\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/newkapadokia4.jpg\" alt=\"New Kapadokia\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/newkapadokia9.jpg\" alt=\"New Kapadokia\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/newkapadokia2.jpg\" alt=\"New Kapadokia\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/newkapadokia10.jpg\" alt=\"New Kapadokia\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/newkapadokia13.jpg\" alt=\"New Kapadokia\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=new+kapadokia&sll=37.0625,-95.677068&sspn=49.757664,75.849609&num=10&ie=UTF8&mrt=kmlkmz&cid=37486373,-122231059,12352481019419971915&s=AARTsJpMfdS4wIYoEelQV6c98Bmk2XgsVA&ll=37.497946,-122.228308&spn=0.023834,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=new+kapadokia&sll=37.0625,-95.677068&sspn=49.757664,75.849609&num=10&ie=UTF8&mrt=kmlkmz&cid=37486373,-122231059,12352481019419971915&ll=37.497946,-122.228308&spn=0.023834,0.036478&z=14&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2399 Broadway Street (at Winslow Street)\u003cbr>\nRedwood City, CA 94063\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot, validated\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-368-5500\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:alpayjc@hotmail.com\">alpayjc@hotmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> www.newkapadokia.com\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Jay Alpay\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Meral Guvenc\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Turkish\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Kebabs, stuffed eggplant, appetizers\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> $9.95\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am – 9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am – 9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am – 9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am – 10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm – 10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm – 9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> \u003cem>Coming soon\u003c/em>\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> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but it’s advisable.\u003cbr>\n\u003cstrong>How far in advance should reservations be made:\u003c/strong> 24 hours\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong> Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, belly dancer on request\u003cbr>\n \u003cstrong>Additional Info:\u003c/strong> Remodeling will be taking place in April and May 2008, but the restaurant will stay open.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/700/new-kapadokia-restaurant-info",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3741",
"checkplease_3738"
],
"label": "checkplease_9339"
},
"checkplease_692": {
"type": "posts",
"id": "checkplease_692",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "692",
"score": null,
"sort": [
1207982994000
]
},
"guestAuthors": [],
"slug": "new-kapadokia-reviews",
"title": "New Kapadokia: Reviews [CLOSED]",
"publishDate": 1207982994,
"format": "aside",
"headTitle": "New Kapadokia: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>New Kapadokia: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=700\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=691\">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/cp302iPod_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/newkapadokia16.jpg\" alt=\"Lentil Soup with Mint\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/newkapadokia18.jpg\" alt=\"Kofte Kebab\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/newkapadokia20.jpg\" alt=\"Kebab Combo\" hspace=\"3\">\u003cbr>\nLentil Soup with Mint; Köfte Kebab: succulent beef patties seasoned with turkish spices flame-broiled and served with rice; Kebab Combo: grilled lamb, chicken breast, lamb chop, and köfte kebab\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/mark-duncanson.jpg\" alt=\"Mark Duncanson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Youth Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Livermore\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> New Kapadokia\u003cbr>\n\u003cstrong>Reviewed New Kapadokia:\u003c/strong> Saturday February 9, 2008\u003c/p>\n\u003cp>After years of literally dreaming of recreating the Turkish culinary experience I had grown to love, having lived in Turkey for two years, my wife and I accidentally happened upon New Kapadokia two years ago on our way home from an art show. Just the name, New Kapadokia, shot me right back to my early teenage years, trekking through Kapadokia during a week-long Thanksgiving bus trip. I will spare you the details of that trip and encourage you to read the brief, yet extremely accurate description of the Kapadokia region of Turkey which can be found in their menu and on their website, but needless to say, the trip was fantastic.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The atmosphere of New Kapadokia is simple, casual, and intimate. Everything from the glass cases filled with various copper effects and hookahs, to the decorative plates on the walls screamed, “Turkey!” There is nothing pretentious or stuffy about this place, they want you to come as you are and bring the whole family. This is my kind of place! When my wife and I arrived, New Kapadokia was hoppin’ with a diverse and friendly crowd of smiling and laughing faces, including the staff.\u003c/p>\n\u003cp>Mmm, my sense of smell kicked in, and I couldn’t wait to get another taste of that Turkish cuisine. Frankly, I already new what I wanted, I didn’t need to look at the menu. If this was any kind of self respecting Turkish establishment, they would have my favorite Turkish dish, Köfte Kebab, simple miniature beef patties seasoned with salt, pepper, cumin, parsley, and, I am convinced, a bit of lemon that gives it a pleasantly distinct tart flavor. Guess what — they had it, and it was good and “flamed broiled to perfection”! I started out the evening with Sigara Böregi, yep as in “it looks like a cigar,” but it’s basically (for lack of a better description) a Turkish spring roll filled with feta cheese and potato, wrapped in filo dough. I then polished off a true Turkish Salad, made with cucumbers, tomatoes, parsley, and their delicious lemon and olive oil vinaigrette on small bed of romaine lettuce; it was almost enough to make me give up meat (almost). Everything was fantastic. But then there was that issue of dessert. Again, I knew what I wanted (baklava), but I just had to see the selection, so our server brought the platter filled with a variety of desserts mostly in the filo dough genre. I just kept staring at the baklava, pointed at it and told him, “That’s the one.” As we waited for our dessert, we were entertained by the Turkish tea, as small glasses of tea were swung 360° around on a metal plate hanging from small metal chains by servers; I haven’t seen them spill a drop yet. Oh, and it should be of no surprise that the baklava was fantastic.\u003c/p>\n\u003cp>That’s it; I was full, happy and ready to do it again. The portions were generous enough for a man of my generous proportions. I ended up taking some of my main dish home, in fact. When asked about ingredients and preparation, the serving staff was very knowledgeable and seemed excited to share the information. The price of the dishes was extremely respectful to mine and my wife’s wallets being those of a youth worker and teacher. I would and have recommended this restaurant to family and friends, and will continue to do so. If you are looking on taking a trip to Turkey, but don’t want to bother with the long flights, New Kapadokia in Redwood City will get you there way quicker and with way less jetlag.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/modesto-tamez.jpg\" alt=\"Modesto Tamez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Modesto\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Exploratorium Teacher-in-Residence\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aperto\u003cbr>\n\u003cstrong>Reviewed New Kapadokia:\u003c/strong> Saturday February 2, 2008\u003c/p>\n\u003cp>The restaurant was a delightful and friendly place with tasty food. This was a family run restaurant where the waitstaff worked very hard to make you feel part of their family and it succeeded. Turkish hospitality prevailed. The restaurant was small, but you did not feel cramped. In contrasts to too many new San Francisco restaurants, the sound level was great. Just enough ambient noise to give you a sense of community, but the level always permitted unstrained conversation.\u003c/p>\n\u003cp>The walls had art works and photographs from Turkey, and the dishes where not your ubiquitous white porcelain plates. The plates, cups, glasses, and even the beer mugs (copper), were not of this culture. You did get the feeling that you were no longer in the Bay Area.\u003c/p>\n\u003cp>The food, also, was not your average Mediterranean food. We frequent many Turkish restaurants in the Bay Area, and this had items on the menu we had never seen before. First we ordered our drinks, Turkish tea for my wife and Turkish beer for me. The tea was brought out by our very nice waitress. The tea was suspended on a platter held by three chords. Being a science teacher, I told the waitress that she could do a great centrifugal force experiment with her tray. She then proceeded to twirl the tray with drink on top completely upside down. She had obviously done her physics homework. Very entertaining! My beer in the copper mug was very good. I think it was a Pilsner.\u003c/p>\n\u003cp>The appetizers were displayed on a large platter by another waitress, a friend of the family who was helping out that evening. We chose a spread made up of many spices, tomatoes, and green peppers. This paste was then spread on this wonderful Turkish leavened bread. Next, the best lentil soup I have ever had was served. It was extremely spicy, which was a pleasant surprise. My wife had a vegetable lamb stew called sebzeli guvec, amazing! My dish was adana kebab, a spicy beef kabob on delicious rice pilaf. My dish was very good, my wife’s dish was exceptional! For dessert we had baklava. Yummy!\u003c/p>\n\u003cp>We really liked the restaurant, and if it was closer, we would definitely go more often. My only problem is that compared to most Turkish restaurants we have gone to in the Bay Area, it is a little pricier. Having said this, after leaving the restaurant, we wanted to book a flight for Turkey.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/rachel-cary.jpg\" alt=\"Rachel Cary\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Art Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Masa’s\u003cbr>\n\u003cstrong>Reviewed New Kapadokia:\u003c/strong> Tuesday February 19, 2008\u003c/p>\n\u003cp>New Kapadokia is a Bay Area gem that is not to be missed. We really enjoyed our meal here.\u003c/p>\n\u003cp>We stopped in without reservations on a Tuesday night at about 7pm. We were warmly greeted by the owner, who seated us promptly. I could tell right away that it was a family-run business. The owner and his family were speaking Turkish in the back. The room was decorated with traditional Turkish decor (lots of “evil eyes”) and photographs of Turkey. The walls had a lovely warm yellow on them; overall the feeling when you walk in is very nice.\u003c/p>\n\u003cp>Our meal was excellent. I had no idea Turkish food was this good. I overheard the owner explaining to another guest that Turkish food is considered to be among the best of all the cuisines in the world, and I think he could be right.\u003c/p>\n\u003cp>We started with appetizers, which were brought out on a tray for us to choose from. There was a wide assortment (about 10-12 different dishes ranging from hummus and baba ghanoush to eggplant or pepper salads, meat patties, dolmas and more). I expected the appetizers to have a “Greek” taste, as many of the ingredients/dishes were similar. But it was nothing like Greek food. We chose the Cevizli Ezme, which is a paste of walnuts, Turkish red pepper paste, and tomato paste mixed with fresh garlic, olive oil, and cumin. We ate this on the Turkish bread they served, and it was outstanding. A bit spicy and the flavor combinations were yummy!\u003c/p>\n\u003cp>From that we moved on to Lentil Soup and Turkish Salad. The soup was fantastic, wonderful flavors, including mint, that blended perfectly. The Turkish Salad was a chopped salad of cucumbers, tomatoes, lettuce, and spices. The vinaigrette dressing on it was particularly good, not at all heavy. I’m asking for the recipe when I go back.\u003c/p>\n\u003cp>For our main course, we both chose kebobs, which were mostly lamb. Mine had a lamb chop, some chicken, and meat patties as well. From the first bite, I thought, “whoever made this knows their way around a piece of meat,” especially the lamb chop. All were perfectly cooked and seasoned, very tender and succulent. The vegetables and rice that accompanied both had great flavor, and were just right in terms of preparation. I’ve had so many overcooked, bland vegetables dishes in restaurants, it’s nice to see someone getting it right. Also, I appreciated a healthy balance of ingredients in our meal.\u003c/p>\n\u003cp>Our waiter — who had a nice way about him and was as friendly as the owner (his father?) — suggested a red Turkish wine, saying, “You’ll like it,” with a wink. We did, it was a very smooth red that went very well with the meal. Next time I’ll order a second glass.\u003c/p>\n\u003cp>For dessert, the owner’s wife brought over a tray of desserts to choose from… we chose Baklava, which was excellent. Next time we’ll be a little more adventurous as the other desserts looked just as good.\u003c/p>\n\u003cp>I finished the meal with a mint tea which was simply a few strands of bright green, fresh mint leaves in boiling water, served in a tiny clear glass on a saucer. It was dainty, and so fresh and really nice way to finish such a great meal. Be sure to get a coffee or tea, if you go…but find out why they twirl it around on the serving tray. I forgot to ask, and now I’m wondering!\u003c/p>\n\u003cp>I often expect meals at “ethnic” restaurants to be heavy and greasy. Along with the fact that this is really, really delicious food, I want to complement the chef for the healthy preparation. Our steamed vegetables were delicious, and all of the meat was perfectly cooked.\u003c/p>\n\u003cp>I had the impression that the owner is very proud of his Turkish heritage, and that is wonderful to see. I overhead him explaining the history of the region of Kapadokia in Turkey, the history of Turkish cuisine to another guest. You had the impression that he wanted to share this with his guests, and that just adds to the overall loveliness of the restaurant.\u003c/p>\n\u003cp>The restaurant is in downtown Redwood City, and I had no idea that the area was as cute as it is. The San Mateo County Courthouse is a beautiful structure, and there is a lot of other interesting historic architecture such as the Fox Theatre. It was too dark, rainy and late to walk around, but we both will come back for another delicious meal, and to tour the area. This would be a great location for a summer date/getaway, and we’re looking forward to coming back when the weather is nice enough to visit the area a bit on foot.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, I highly recommend giving New Kapadokia a try; I think most people will not be disappointed.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2399 Broadway Street (at Winslow Street)\r\nRedwood City, CA 94063\r\n\u003cstrong>Phone:\u003c/strong> 650-368-5500\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.newkapadokia.com\">www.newkapadokia.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
"status": "publish",
"parent": 0,
"modified": 1725665025,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 30,
"wordCount": 2021
},
"headData": {
"title": "New Kapadokia: Reviews [CLOSED] | KQED",
"description": "Location:\r\n2399 Broadway Street (at Winslow Street)\r\nRedwood City, CA 94063\r\nPhone: 650-368-5500\r\nWebsite: www.newkapadokia.com\r\nReviewed: Winter 2008",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "New Kapadokia: Reviews [CLOSED]",
"datePublished": "2008-04-11T23:49:54-07:00",
"dateModified": "2024-09-06T16:23:45-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/692/new-kapadokia-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp302iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>New Kapadokia: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=700\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=691\">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/cp302iPod_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/newkapadokia16.jpg\" alt=\"Lentil Soup with Mint\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/newkapadokia18.jpg\" alt=\"Kofte Kebab\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/newkapadokia20.jpg\" alt=\"Kebab Combo\" hspace=\"3\">\u003cbr>\nLentil Soup with Mint; Köfte Kebab: succulent beef patties seasoned with turkish spices flame-broiled and served with rice; Kebab Combo: grilled lamb, chicken breast, lamb chop, and köfte kebab\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/mark-duncanson.jpg\" alt=\"Mark Duncanson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Youth Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Livermore\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> New Kapadokia\u003cbr>\n\u003cstrong>Reviewed New Kapadokia:\u003c/strong> Saturday February 9, 2008\u003c/p>\n\u003cp>After years of literally dreaming of recreating the Turkish culinary experience I had grown to love, having lived in Turkey for two years, my wife and I accidentally happened upon New Kapadokia two years ago on our way home from an art show. Just the name, New Kapadokia, shot me right back to my early teenage years, trekking through Kapadokia during a week-long Thanksgiving bus trip. I will spare you the details of that trip and encourage you to read the brief, yet extremely accurate description of the Kapadokia region of Turkey which can be found in their menu and on their website, but needless to say, the trip was fantastic.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The atmosphere of New Kapadokia is simple, casual, and intimate. Everything from the glass cases filled with various copper effects and hookahs, to the decorative plates on the walls screamed, “Turkey!” There is nothing pretentious or stuffy about this place, they want you to come as you are and bring the whole family. This is my kind of place! When my wife and I arrived, New Kapadokia was hoppin’ with a diverse and friendly crowd of smiling and laughing faces, including the staff.\u003c/p>\n\u003cp>Mmm, my sense of smell kicked in, and I couldn’t wait to get another taste of that Turkish cuisine. Frankly, I already new what I wanted, I didn’t need to look at the menu. If this was any kind of self respecting Turkish establishment, they would have my favorite Turkish dish, Köfte Kebab, simple miniature beef patties seasoned with salt, pepper, cumin, parsley, and, I am convinced, a bit of lemon that gives it a pleasantly distinct tart flavor. Guess what — they had it, and it was good and “flamed broiled to perfection”! I started out the evening with Sigara Böregi, yep as in “it looks like a cigar,” but it’s basically (for lack of a better description) a Turkish spring roll filled with feta cheese and potato, wrapped in filo dough. I then polished off a true Turkish Salad, made with cucumbers, tomatoes, parsley, and their delicious lemon and olive oil vinaigrette on small bed of romaine lettuce; it was almost enough to make me give up meat (almost). Everything was fantastic. But then there was that issue of dessert. Again, I knew what I wanted (baklava), but I just had to see the selection, so our server brought the platter filled with a variety of desserts mostly in the filo dough genre. I just kept staring at the baklava, pointed at it and told him, “That’s the one.” As we waited for our dessert, we were entertained by the Turkish tea, as small glasses of tea were swung 360° around on a metal plate hanging from small metal chains by servers; I haven’t seen them spill a drop yet. Oh, and it should be of no surprise that the baklava was fantastic.\u003c/p>\n\u003cp>That’s it; I was full, happy and ready to do it again. The portions were generous enough for a man of my generous proportions. I ended up taking some of my main dish home, in fact. When asked about ingredients and preparation, the serving staff was very knowledgeable and seemed excited to share the information. The price of the dishes was extremely respectful to mine and my wife’s wallets being those of a youth worker and teacher. I would and have recommended this restaurant to family and friends, and will continue to do so. If you are looking on taking a trip to Turkey, but don’t want to bother with the long flights, New Kapadokia in Redwood City will get you there way quicker and with way less jetlag.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/modesto-tamez.jpg\" alt=\"Modesto Tamez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Modesto\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Exploratorium Teacher-in-Residence\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aperto\u003cbr>\n\u003cstrong>Reviewed New Kapadokia:\u003c/strong> Saturday February 2, 2008\u003c/p>\n\u003cp>The restaurant was a delightful and friendly place with tasty food. This was a family run restaurant where the waitstaff worked very hard to make you feel part of their family and it succeeded. Turkish hospitality prevailed. The restaurant was small, but you did not feel cramped. In contrasts to too many new San Francisco restaurants, the sound level was great. Just enough ambient noise to give you a sense of community, but the level always permitted unstrained conversation.\u003c/p>\n\u003cp>The walls had art works and photographs from Turkey, and the dishes where not your ubiquitous white porcelain plates. The plates, cups, glasses, and even the beer mugs (copper), were not of this culture. You did get the feeling that you were no longer in the Bay Area.\u003c/p>\n\u003cp>The food, also, was not your average Mediterranean food. We frequent many Turkish restaurants in the Bay Area, and this had items on the menu we had never seen before. First we ordered our drinks, Turkish tea for my wife and Turkish beer for me. The tea was brought out by our very nice waitress. The tea was suspended on a platter held by three chords. Being a science teacher, I told the waitress that she could do a great centrifugal force experiment with her tray. She then proceeded to twirl the tray with drink on top completely upside down. She had obviously done her physics homework. Very entertaining! My beer in the copper mug was very good. I think it was a Pilsner.\u003c/p>\n\u003cp>The appetizers were displayed on a large platter by another waitress, a friend of the family who was helping out that evening. We chose a spread made up of many spices, tomatoes, and green peppers. This paste was then spread on this wonderful Turkish leavened bread. Next, the best lentil soup I have ever had was served. It was extremely spicy, which was a pleasant surprise. My wife had a vegetable lamb stew called sebzeli guvec, amazing! My dish was adana kebab, a spicy beef kabob on delicious rice pilaf. My dish was very good, my wife’s dish was exceptional! For dessert we had baklava. Yummy!\u003c/p>\n\u003cp>We really liked the restaurant, and if it was closer, we would definitely go more often. My only problem is that compared to most Turkish restaurants we have gone to in the Bay Area, it is a little pricier. Having said this, after leaving the restaurant, we wanted to book a flight for Turkey.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/rachel-cary.jpg\" alt=\"Rachel Cary\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Art Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Masa’s\u003cbr>\n\u003cstrong>Reviewed New Kapadokia:\u003c/strong> Tuesday February 19, 2008\u003c/p>\n\u003cp>New Kapadokia is a Bay Area gem that is not to be missed. We really enjoyed our meal here.\u003c/p>\n\u003cp>We stopped in without reservations on a Tuesday night at about 7pm. We were warmly greeted by the owner, who seated us promptly. I could tell right away that it was a family-run business. The owner and his family were speaking Turkish in the back. The room was decorated with traditional Turkish decor (lots of “evil eyes”) and photographs of Turkey. The walls had a lovely warm yellow on them; overall the feeling when you walk in is very nice.\u003c/p>\n\u003cp>Our meal was excellent. I had no idea Turkish food was this good. I overheard the owner explaining to another guest that Turkish food is considered to be among the best of all the cuisines in the world, and I think he could be right.\u003c/p>\n\u003cp>We started with appetizers, which were brought out on a tray for us to choose from. There was a wide assortment (about 10-12 different dishes ranging from hummus and baba ghanoush to eggplant or pepper salads, meat patties, dolmas and more). I expected the appetizers to have a “Greek” taste, as many of the ingredients/dishes were similar. But it was nothing like Greek food. We chose the Cevizli Ezme, which is a paste of walnuts, Turkish red pepper paste, and tomato paste mixed with fresh garlic, olive oil, and cumin. We ate this on the Turkish bread they served, and it was outstanding. A bit spicy and the flavor combinations were yummy!\u003c/p>\n\u003cp>From that we moved on to Lentil Soup and Turkish Salad. The soup was fantastic, wonderful flavors, including mint, that blended perfectly. The Turkish Salad was a chopped salad of cucumbers, tomatoes, lettuce, and spices. The vinaigrette dressing on it was particularly good, not at all heavy. I’m asking for the recipe when I go back.\u003c/p>\n\u003cp>For our main course, we both chose kebobs, which were mostly lamb. Mine had a lamb chop, some chicken, and meat patties as well. From the first bite, I thought, “whoever made this knows their way around a piece of meat,” especially the lamb chop. All were perfectly cooked and seasoned, very tender and succulent. The vegetables and rice that accompanied both had great flavor, and were just right in terms of preparation. I’ve had so many overcooked, bland vegetables dishes in restaurants, it’s nice to see someone getting it right. Also, I appreciated a healthy balance of ingredients in our meal.\u003c/p>\n\u003cp>Our waiter — who had a nice way about him and was as friendly as the owner (his father?) — suggested a red Turkish wine, saying, “You’ll like it,” with a wink. We did, it was a very smooth red that went very well with the meal. Next time I’ll order a second glass.\u003c/p>\n\u003cp>For dessert, the owner’s wife brought over a tray of desserts to choose from… we chose Baklava, which was excellent. Next time we’ll be a little more adventurous as the other desserts looked just as good.\u003c/p>\n\u003cp>I finished the meal with a mint tea which was simply a few strands of bright green, fresh mint leaves in boiling water, served in a tiny clear glass on a saucer. It was dainty, and so fresh and really nice way to finish such a great meal. Be sure to get a coffee or tea, if you go…but find out why they twirl it around on the serving tray. I forgot to ask, and now I’m wondering!\u003c/p>\n\u003cp>I often expect meals at “ethnic” restaurants to be heavy and greasy. Along with the fact that this is really, really delicious food, I want to complement the chef for the healthy preparation. Our steamed vegetables were delicious, and all of the meat was perfectly cooked.\u003c/p>\n\u003cp>I had the impression that the owner is very proud of his Turkish heritage, and that is wonderful to see. I overhead him explaining the history of the region of Kapadokia in Turkey, the history of Turkish cuisine to another guest. You had the impression that he wanted to share this with his guests, and that just adds to the overall loveliness of the restaurant.\u003c/p>\n\u003cp>The restaurant is in downtown Redwood City, and I had no idea that the area was as cute as it is. The San Mateo County Courthouse is a beautiful structure, and there is a lot of other interesting historic architecture such as the Fox Theatre. It was too dark, rainy and late to walk around, but we both will come back for another delicious meal, and to tour the area. This would be a great location for a summer date/getaway, and we’re looking forward to coming back when the weather is nice enough to visit the area a bit on foot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, I highly recommend giving New Kapadokia a try; I think most people will not be disappointed.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/692/new-kapadokia-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"tags": [
"checkplease_820"
],
"label": "checkplease_9339"
},
"checkplease_701": {
"type": "posts",
"id": "checkplease_701",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "701",
"score": null,
"sort": [
1207982984000
]
},
"guestAuthors": [],
"slug": "aperto-restaurant-info",
"title": "Aperto: Restaurant Info [CLOSED]",
"publishDate": 1207982984,
"format": "aside",
"headTitle": "Aperto: Restaurant Info [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Aperto:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=696\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=698\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=691\">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/cp302iPod_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/aperto1.jpg\" alt=\"Aperto\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/aperto2.jpg\" alt=\"Aperto\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/aperto13.jpg\" alt=\"Aperto\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/aperto4.jpg\" alt=\"Aperto\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/aperto6.jpg\" alt=\"Aperto\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/aperto8.jpg\" alt=\"Aperto\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=aperto+san+francisco&mrt=kmlkmz&ie=UTF8&start=10&cid=37762575,-122396871,11157406121675780815&s=AARTsJqYcOFYuFaWNXu8EoT1GIAk_9OXNA&ll=37.76756,-122.396836&spn=0.011874,0.018239&z=15&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=aperto+san+francisco&mrt=kmlkmz&ie=UTF8&start=10&cid=37762575,-122396871,11157406121675780815&ll=37.76756,-122.396836&spn=0.011874,0.018239&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>\n1434 18th Street (at Connecticut)\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-252-1625\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:Andrew@aperto.com\">Andrew@aperto.com\u003c/a> (not for reservations)\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://apertosf.com\">apertosf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Chris Shepherd\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Laura Guagliano-Montiel\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tagliolini pepati, roasted chicken, butternut squash ravioli\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> $12\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), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-2:30pm (brunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-2:30pm (brunch), 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range( per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Brunch/Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> For parties of six or more only\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations to be made?\u003c/strong> We take reservations up to the day of dining, depending on availability.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes, four sidewalk tables\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1434 18th Street (at Connecticut)\r\nSan Francisco, CA 94107\r\n\u003ciframe width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=aperto+san+francisco&mrt=kmlkmz&ie=UTF8&start=10&cid=37762575,-122396871,11157406121675780815&s=AARTsJqYcOFYuFaWNXu8EoT1GIAk_9OXNA&ll=37.76756,-122.396836&spn=0.011874,0.018239&z=15&iwloc=A&output=embed\">\u003c/iframe>\u003cbr />\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=aperto+san+francisco&mrt=kmlkmz&ie=UTF8&start=10&cid=37762575,-122396871,11157406121675780815&ll=37.76756,-122.396836&spn=0.011874,0.018239&z=15&iwloc=A&source=embed\">View Larger Map\u003c/a>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=696\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
"status": "publish",
"parent": 0,
"modified": 1725665027,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": true,
"iframeSrcs": [
"http://maps.google.com/maps"
],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 15,
"wordCount": 295
},
"headData": {
"title": "Aperto: Restaurant Info [CLOSED] | KQED",
"description": "Location:\r\n1434 18th Street (at Connecticut)\r\nSan Francisco, CA 94107\r\nView Larger Map\r\nReviews",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Aperto: Restaurant Info [CLOSED]",
"datePublished": "2008-04-11T23:49:44-07:00",
"dateModified": "2024-09-06T16:23:47-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/701/aperto-restaurant-info",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp302iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Aperto:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=696\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=698\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=691\">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/cp302iPod_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/aperto1.jpg\" alt=\"Aperto\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/aperto2.jpg\" alt=\"Aperto\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/aperto13.jpg\" alt=\"Aperto\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/aperto4.jpg\" alt=\"Aperto\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/aperto6.jpg\" alt=\"Aperto\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/aperto8.jpg\" alt=\"Aperto\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=aperto+san+francisco&mrt=kmlkmz&ie=UTF8&start=10&cid=37762575,-122396871,11157406121675780815&s=AARTsJqYcOFYuFaWNXu8EoT1GIAk_9OXNA&ll=37.76756,-122.396836&spn=0.011874,0.018239&z=15&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=aperto+san+francisco&mrt=kmlkmz&ie=UTF8&start=10&cid=37762575,-122396871,11157406121675780815&ll=37.76756,-122.396836&spn=0.011874,0.018239&z=15&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1434 18th Street (at Connecticut)\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-252-1625\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:Andrew@aperto.com\">Andrew@aperto.com\u003c/a> (not for reservations)\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://apertosf.com\">apertosf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Chris Shepherd\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Laura Guagliano-Montiel\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tagliolini pepati, roasted chicken, butternut squash ravioli\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> $12\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), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-2:30pm (brunch), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-2:30pm (brunch), 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range( per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Brunch/Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> For parties of six or more only\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations to be made?\u003c/strong> We take reservations up to the day of dining, depending on availability.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes, four sidewalk tables\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/701/aperto-restaurant-info",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3750",
"checkplease_3751",
"checkplease_3738",
"checkplease_3739"
],
"tags": [
"checkplease_822"
],
"label": "checkplease_9339"
},
"checkplease_696": {
"type": "posts",
"id": "checkplease_696",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "696",
"score": null,
"sort": [
1207982976000
]
},
"guestAuthors": [],
"slug": "aperto-reviews",
"title": "Aperto: Reviews [CLOSED]",
"publishDate": 1207982976,
"format": "aside",
"headTitle": "Aperto: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Aperto: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=701\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=698\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=691\">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/cp302iPod_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/aperto19.jpg\" alt=\"Seared Hamachi on Couscous\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/aperto18.jpg\" alt=\"Roasted Chicken\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/aperto10.jpg\" alt=\"Lamb Shank\" hspace=\"3\">\u003cbr>\nSeared Hamachi on Couscous, Roasted Chicken, Lamb Shank\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/modesto-tamez.jpg\" alt=\"Modesto Tamez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Modesto\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Exploratorium Teacher-in-Residence\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aperto\u003cbr>\n\u003cstrong>Reviewed Aperto:\u003c/strong> Friday February 8, 2008\u003c/p>\n\u003cp>We have been going to and enjoying Aperto for almost 15 years, and this last visit, as usual, did not disappoint. We took two of our good friends to Aperto. This is our favorite place to take people from out of town. In my opinion, this is the quintessential San Francisco restaurant. The location on top of Potrero Hill gives you magnificent views of the city and the interior of the restaurant could be a set for a romantic movie. The restaurant is small and intimate, but the intelligent use of space gives you a feeling of privacy, and the acoustics, unlike many new restaurants in San Francisco, are first rate. You can actually have a pleasant conversation without raising your voice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The experience starts by entering this charming room, filled with natural light coming in thought the giant windows. I will start with the only caveat that I can think of. They always start your dinner by serving the most delicious home made focaccia and a lovely virgin olive oil for dipping, and here in lies the problem. The bread is soooo good, you may be tempted to continue to eat this bread and not leave enough room for the delicious meal to come.\u003c/p>\n\u003cp>Before this feast started we planned ahead and ordered the chocolate soufflé cake, which typically takes longer to cook then other desserts. The four of us decided in order to taste as much as possible, family style would be our plan of attack. The two appetizers that started our dinner were delectable crab cakes and a wonderful white bean bruschetta. For entrees, we ordered the special fish, a seared hamachi, cooked to perfection on top of some couscous. We continued with the special meat dish, a rib-eye steak with some yummy vegetables. We also ordered from the regular menu. The roasted chicken on top of fingerling potatoes always are within the best part of my comfort zone. Finally, the lamb shank has always been one of our favorite items on the menu, and our friends concurred. Only two of us drank wine, so we ordered by the glass. Their wine list is small, but there is always something special to choose from. We had a scrumptious Chianti reserve.\u003c/p>\n\u003cp>As mentioned above, we preordered the soufflé and also ordered a chocolate cheesecake (never too much chocolate!) We have had this soufflé dozens of times, and this was probably the only surprise. Usually this dish is a killer! This time it was just excellent, but the cheesecake took its place on the killer list. This cheesecake was to die for!\u003c/p>\n\u003cp>The reason we love this place so much is that, beyond the great food, the lovely ambience, and the serene environ, the friendly waitstaff is there to make your evening special, and all this at a very fair price. Many times when we go to a newly reviewed restaurant and it misses the mark and is over priced my wife and I look at each other and say we could have been at Aperto. Added to all this, when you leave the restaurant, go out the door, turn right, take two steps, face south, you will gaze into the most beautiful sparkling city below. If you were not in a romantic mood when you arrived, you will be when you depart.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/rachel-cary.jpg\" alt=\"Rachel Cary\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Art Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Masa’s\u003cbr>\n\u003cstrong>Reviewed Aperto:\u003c/strong> Saturday February 16, 2008\u003c/p>\n\u003cp>I have to preface this review by saying that I know how hard it is to run a restaurant. It’s tough work, long hours, and not always good pay. So, I do appreciate the hard work that goes into running a place. However, our dinner at Aperto is up there with the more mediocre restaurants I’ve eaten at in the Bay Area.\u003c/p>\n\u003cp>I called about two weeks in advance to ask if they took reservations. I was told they did not, but they asked for my name and the number in my party. I asked when a good time to arrive would be, and was told that it was busy at 7:30, but that if we came at 8pm, they could fit us in. I assumed this meant, “fit you in for regular dining.” You know what they say about assuming…\u003c/p>\n\u003cp>We got there at 8pm sharp, and they did not ask for our name (I didn’t bother to give it to them, to be honest, but what’s the point of taking my name if you’re not going to ask for it?) We were told that it would be an hour wait, or we could sit at the counter. Not that big of a deal really, but I was wondering why they didn’t mention that when we called. Seems they should have. We took the last counter seats available that faced a wall (the others had a window on the street), which were within sight and sound (and smell) of the only bathroom, about six feet away. I was a little surprised that they didn’t have at least a screen of some kind separating the bathroom from the dining room. It had an unsanitary feel that was unsettling during the dinner. Also, the maître d’ said he would move us as soon as the couple next to us left. He never mentioned it again.\u003c/p>\n\u003cp>Our waitress was a very nice young woman who did a great job of telling us the specials and taking our order. The service was slow, however. I do not fault her, I’m pretty sure it was the kitchen. It was almost 25 minutes after we were seated before the first course came. The couple next to us (who got the good counter seats that we had been promised) had their first course within 10-15 minutes, max.\u003c/p>\n\u003cp>Both of the barstool chairs we were seated on were extremely wobbly. They’re a health hazard and they need to be fixed. The decor of the room is Potrero Hill funky. Fresh red roses were a nice touch in the room, which is kind of industrial. I kept wondering if it used to be a drycleaners, the light fixtures looked original 50s. Nice warm yellow walls with red-brown accents. The kitchen is front and central, so you can see what is going on. It’s a very small room, about 10+ tables the counter. Extremely noisy room, which I really dislike in restaurants. I hate having to yell, and I hate it when others are yelling so loud I can hear their conversations.\u003c/p>\n\u003cp>The maître d’ seemed to know his wine list pretty well. We both ordered a glass of Pinot Noir, having asked for the smoothest wine he had. It was smooth, basic, drinkable.\u003cbr>\nThe food was pretty bad, for the most part. The squash soup was tasteless (other squash and ginger flavors) and had the consistency of a soupy puree. The green onion crème fraîche dollop was nice, and did pair well, and actually gave it a finished taste. It could have used some salt, as well.\u003c/p>\n\u003cp>The butter leaf salad was awful. Tasteless, bland, I kept wondering where the “creamy herb-goat cheese buttermilk dressing” was… whatever dressing was on there was watery and bland, although there was some goat cheese. They might consider doing candied pecans and a better dressing to improve it. My husband’s beet salad was just as bad.\u003cbr>\nThe main course was the worst, although my husband’s was a bit better. We both chose pasta. The one thing I will say in their favor is that the pasta was not overcooked. But the rest…? Not good. As I said, the dominant flavor in mine was burnt garlic, and everything else was bland. I ended up adding salt and pepper, which I almost never do in restaurants. My husband’s tagliatelle pasta was better, but still quite bland.\u003c/p>\n\u003cp>Dessert was an oddity: a warm apple pastry with caramel sauce. The apples tasted as if they’d been super-doused with lemon and the caramel sauce had the most bizarre taste I’ve ever had in a restaurant: it was either burnt, or they’d used something in it (baking powder?) that was really, really off. The consistency of the pastry was very good, but again, where was the salt? The vanilla gelato paired with it was decent enough, but nothing special.\u003c/p>\n\u003cp>This wasn’t a good dining experience for us, in any respect. I recommend going just one block farther up 18th Street to Chez Papa, a French bistro place that is excellent and about the same price. We showed up there with 4 people (and no reservation) a while back, and they had no problem getting us a real table.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/mark-duncanson.jpg\" alt=\"Mark Duncanson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Youth Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Livermore\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> New Kapadokia\u003cbr>\n\u003cstrong>Reviewed Aperto:\u003c/strong> Sunday February 17, 2008\u003c/p>\n\u003cp>Living as suburbanite on the 580 Corridor, east of the 680 interchange, visiting Aperto made me feel like one hip San Francisco native (I think). With the exception of being seated directly to the right of the front door (quite cold), therefore being directly in the line of entering patron foot traffic and a bustling Aperto staff team, this was a good experience. I even found a sweet parking spot one block down the hill. The interior was intimate, warm, and friendly. The seating was a bit too close to others for my comfort level, but the diverse and friendly crowd made it tolerable, and I settled in quite well after a while.\u003c/p>\n\u003cp>I should divulge the fact that I am, by no means, an Italian cuisine enthusiast. On any given night, if you asked me what I am in the mood for, Italian is always furthest from my mind, much to my wife’s chagrin. I chose the crab cakes as an appetizer, and they were absolutely delicious. They were fried to perfection and married well with a spicy aioli that gave just the right amount of heat and sweet to the bed of fennel and frisee salad. I chose to go for the spaghetti with shrimp dish after it and the braised short ribs battled it out in my head. The spaghetti was fantastic — an excellent blend of herbs, spices, mushrooms, tomato, arugula, and perfectly seasoned shrimp. Speaking as a guy that is not at all into pasta, I loved it. The pasta was cooked just right, to the point that I had to ask if it was house-made; it wasn’t, but it didn’t change a thing about the experience. For dessert, I had the apple crostata; sort of an open-faced apple pie with a puff pastry crust drizzled with caramel sauce with a small scoop of vanilla bean gelato on the side. I even enjoyed that, and I am not much of a dessert guy. How can you go wrong when a meal ends with any kind of gelato?\u003c/p>\n\u003cp>Here’s the kicker: all the dishes my wife (a lover of Italian food) ordered — the “Bruschetta” with Tuscan bean puree, broccoli rabe, balsamic syrup, and manchego cheese as an appetizer, and her main course of linguine pasta with shelling beans, butternut squash, broccoli rabe, garlic, chicken broth, butter, and grana cheese — she described as simply, above okay. The low point of the meal came when we tasted the “Bruschetta.” The bread wasn’t the traditional crispy, but grilled which gave it more of a burned taste, and I did miss the tomatoes in that appetizer. I guess that’s why it came in quotation marks.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, I found myself enjoying the meal, tolerating the cold air as the door open and closed throughout the night, settling into the “intimacy” of the evening and really liking the friendly staff. I would definitely recommend Aperto for the food, but would also give fair warning about the seating.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1434 18th Street (at Connecticut)\r\nSan Francisco, CA 94107\r\n\u003cstrong>Phone:\u003c/strong> 415-252-1625\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://apertosf.com\">apertosf.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
"status": "publish",
"parent": 0,
"modified": 1725665029,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 26,
"wordCount": 2095
},
"headData": {
"title": "Aperto: Reviews [CLOSED] | KQED",
"description": "Location:\r\n1434 18th Street (at Connecticut)\r\nSan Francisco, CA 94107\r\nPhone: 415-252-1625\r\nWebsite: apertosf.com\r\nReviewed: Winter 2008",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Aperto: Reviews [CLOSED]",
"datePublished": "2008-04-11T23:49:36-07:00",
"dateModified": "2024-09-06T16:23:49-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/696/aperto-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp302iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Aperto: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=701\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=698\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=691\">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/cp302iPod_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/aperto19.jpg\" alt=\"Seared Hamachi on Couscous\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/aperto18.jpg\" alt=\"Roasted Chicken\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/aperto10.jpg\" alt=\"Lamb Shank\" hspace=\"3\">\u003cbr>\nSeared Hamachi on Couscous, Roasted Chicken, Lamb Shank\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/modesto-tamez.jpg\" alt=\"Modesto Tamez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Modesto\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Exploratorium Teacher-in-Residence\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aperto\u003cbr>\n\u003cstrong>Reviewed Aperto:\u003c/strong> Friday February 8, 2008\u003c/p>\n\u003cp>We have been going to and enjoying Aperto for almost 15 years, and this last visit, as usual, did not disappoint. We took two of our good friends to Aperto. This is our favorite place to take people from out of town. In my opinion, this is the quintessential San Francisco restaurant. The location on top of Potrero Hill gives you magnificent views of the city and the interior of the restaurant could be a set for a romantic movie. The restaurant is small and intimate, but the intelligent use of space gives you a feeling of privacy, and the acoustics, unlike many new restaurants in San Francisco, are first rate. You can actually have a pleasant conversation without raising your voice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The experience starts by entering this charming room, filled with natural light coming in thought the giant windows. I will start with the only caveat that I can think of. They always start your dinner by serving the most delicious home made focaccia and a lovely virgin olive oil for dipping, and here in lies the problem. The bread is soooo good, you may be tempted to continue to eat this bread and not leave enough room for the delicious meal to come.\u003c/p>\n\u003cp>Before this feast started we planned ahead and ordered the chocolate soufflé cake, which typically takes longer to cook then other desserts. The four of us decided in order to taste as much as possible, family style would be our plan of attack. The two appetizers that started our dinner were delectable crab cakes and a wonderful white bean bruschetta. For entrees, we ordered the special fish, a seared hamachi, cooked to perfection on top of some couscous. We continued with the special meat dish, a rib-eye steak with some yummy vegetables. We also ordered from the regular menu. The roasted chicken on top of fingerling potatoes always are within the best part of my comfort zone. Finally, the lamb shank has always been one of our favorite items on the menu, and our friends concurred. Only two of us drank wine, so we ordered by the glass. Their wine list is small, but there is always something special to choose from. We had a scrumptious Chianti reserve.\u003c/p>\n\u003cp>As mentioned above, we preordered the soufflé and also ordered a chocolate cheesecake (never too much chocolate!) We have had this soufflé dozens of times, and this was probably the only surprise. Usually this dish is a killer! This time it was just excellent, but the cheesecake took its place on the killer list. This cheesecake was to die for!\u003c/p>\n\u003cp>The reason we love this place so much is that, beyond the great food, the lovely ambience, and the serene environ, the friendly waitstaff is there to make your evening special, and all this at a very fair price. Many times when we go to a newly reviewed restaurant and it misses the mark and is over priced my wife and I look at each other and say we could have been at Aperto. Added to all this, when you leave the restaurant, go out the door, turn right, take two steps, face south, you will gaze into the most beautiful sparkling city below. If you were not in a romantic mood when you arrived, you will be when you depart.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/rachel-cary.jpg\" alt=\"Rachel Cary\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Art Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Masa’s\u003cbr>\n\u003cstrong>Reviewed Aperto:\u003c/strong> Saturday February 16, 2008\u003c/p>\n\u003cp>I have to preface this review by saying that I know how hard it is to run a restaurant. It’s tough work, long hours, and not always good pay. So, I do appreciate the hard work that goes into running a place. However, our dinner at Aperto is up there with the more mediocre restaurants I’ve eaten at in the Bay Area.\u003c/p>\n\u003cp>I called about two weeks in advance to ask if they took reservations. I was told they did not, but they asked for my name and the number in my party. I asked when a good time to arrive would be, and was told that it was busy at 7:30, but that if we came at 8pm, they could fit us in. I assumed this meant, “fit you in for regular dining.” You know what they say about assuming…\u003c/p>\n\u003cp>We got there at 8pm sharp, and they did not ask for our name (I didn’t bother to give it to them, to be honest, but what’s the point of taking my name if you’re not going to ask for it?) We were told that it would be an hour wait, or we could sit at the counter. Not that big of a deal really, but I was wondering why they didn’t mention that when we called. Seems they should have. We took the last counter seats available that faced a wall (the others had a window on the street), which were within sight and sound (and smell) of the only bathroom, about six feet away. I was a little surprised that they didn’t have at least a screen of some kind separating the bathroom from the dining room. It had an unsanitary feel that was unsettling during the dinner. Also, the maître d’ said he would move us as soon as the couple next to us left. He never mentioned it again.\u003c/p>\n\u003cp>Our waitress was a very nice young woman who did a great job of telling us the specials and taking our order. The service was slow, however. I do not fault her, I’m pretty sure it was the kitchen. It was almost 25 minutes after we were seated before the first course came. The couple next to us (who got the good counter seats that we had been promised) had their first course within 10-15 minutes, max.\u003c/p>\n\u003cp>Both of the barstool chairs we were seated on were extremely wobbly. They’re a health hazard and they need to be fixed. The decor of the room is Potrero Hill funky. Fresh red roses were a nice touch in the room, which is kind of industrial. I kept wondering if it used to be a drycleaners, the light fixtures looked original 50s. Nice warm yellow walls with red-brown accents. The kitchen is front and central, so you can see what is going on. It’s a very small room, about 10+ tables the counter. Extremely noisy room, which I really dislike in restaurants. I hate having to yell, and I hate it when others are yelling so loud I can hear their conversations.\u003c/p>\n\u003cp>The maître d’ seemed to know his wine list pretty well. We both ordered a glass of Pinot Noir, having asked for the smoothest wine he had. It was smooth, basic, drinkable.\u003cbr>\nThe food was pretty bad, for the most part. The squash soup was tasteless (other squash and ginger flavors) and had the consistency of a soupy puree. The green onion crème fraîche dollop was nice, and did pair well, and actually gave it a finished taste. It could have used some salt, as well.\u003c/p>\n\u003cp>The butter leaf salad was awful. Tasteless, bland, I kept wondering where the “creamy herb-goat cheese buttermilk dressing” was… whatever dressing was on there was watery and bland, although there was some goat cheese. They might consider doing candied pecans and a better dressing to improve it. My husband’s beet salad was just as bad.\u003cbr>\nThe main course was the worst, although my husband’s was a bit better. We both chose pasta. The one thing I will say in their favor is that the pasta was not overcooked. But the rest…? Not good. As I said, the dominant flavor in mine was burnt garlic, and everything else was bland. I ended up adding salt and pepper, which I almost never do in restaurants. My husband’s tagliatelle pasta was better, but still quite bland.\u003c/p>\n\u003cp>Dessert was an oddity: a warm apple pastry with caramel sauce. The apples tasted as if they’d been super-doused with lemon and the caramel sauce had the most bizarre taste I’ve ever had in a restaurant: it was either burnt, or they’d used something in it (baking powder?) that was really, really off. The consistency of the pastry was very good, but again, where was the salt? The vanilla gelato paired with it was decent enough, but nothing special.\u003c/p>\n\u003cp>This wasn’t a good dining experience for us, in any respect. I recommend going just one block farther up 18th Street to Chez Papa, a French bistro place that is excellent and about the same price. We showed up there with 4 people (and no reservation) a while back, and they had no problem getting us a real table.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/mark-duncanson.jpg\" alt=\"Mark Duncanson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Youth Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Livermore\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> New Kapadokia\u003cbr>\n\u003cstrong>Reviewed Aperto:\u003c/strong> Sunday February 17, 2008\u003c/p>\n\u003cp>Living as suburbanite on the 580 Corridor, east of the 680 interchange, visiting Aperto made me feel like one hip San Francisco native (I think). With the exception of being seated directly to the right of the front door (quite cold), therefore being directly in the line of entering patron foot traffic and a bustling Aperto staff team, this was a good experience. I even found a sweet parking spot one block down the hill. The interior was intimate, warm, and friendly. The seating was a bit too close to others for my comfort level, but the diverse and friendly crowd made it tolerable, and I settled in quite well after a while.\u003c/p>\n\u003cp>I should divulge the fact that I am, by no means, an Italian cuisine enthusiast. On any given night, if you asked me what I am in the mood for, Italian is always furthest from my mind, much to my wife’s chagrin. I chose the crab cakes as an appetizer, and they were absolutely delicious. They were fried to perfection and married well with a spicy aioli that gave just the right amount of heat and sweet to the bed of fennel and frisee salad. I chose to go for the spaghetti with shrimp dish after it and the braised short ribs battled it out in my head. The spaghetti was fantastic — an excellent blend of herbs, spices, mushrooms, tomato, arugula, and perfectly seasoned shrimp. Speaking as a guy that is not at all into pasta, I loved it. The pasta was cooked just right, to the point that I had to ask if it was house-made; it wasn’t, but it didn’t change a thing about the experience. For dessert, I had the apple crostata; sort of an open-faced apple pie with a puff pastry crust drizzled with caramel sauce with a small scoop of vanilla bean gelato on the side. I even enjoyed that, and I am not much of a dessert guy. How can you go wrong when a meal ends with any kind of gelato?\u003c/p>\n\u003cp>Here’s the kicker: all the dishes my wife (a lover of Italian food) ordered — the “Bruschetta” with Tuscan bean puree, broccoli rabe, balsamic syrup, and manchego cheese as an appetizer, and her main course of linguine pasta with shelling beans, butternut squash, broccoli rabe, garlic, chicken broth, butter, and grana cheese — she described as simply, above okay. The low point of the meal came when we tasted the “Bruschetta.” The bread wasn’t the traditional crispy, but grilled which gave it more of a burned taste, and I did miss the tomatoes in that appetizer. I guess that’s why it came in quotation marks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, I found myself enjoying the meal, tolerating the cold air as the door open and closed throughout the night, settling into the “intimacy” of the evening and really liking the friendly staff. I would definitely recommend Aperto for the food, but would also give fair warning about the seating.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/696/aperto-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"tags": [
"checkplease_822"
],
"label": "checkplease_9339"
},
"checkplease_698": {
"type": "posts",
"id": "checkplease_698",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "698",
"score": null,
"sort": [
1207982965000
]
},
"guestAuthors": [],
"slug": "aperto-recipe",
"title": "Aperto: Recipe [CLOSED]",
"publishDate": 1207982965,
"format": "aside",
"headTitle": "Aperto: Recipe [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Aperto: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=701\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=696\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=691\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Tagliolini Pepati\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Chris Shepherd\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong> A hearty pasta dish with bacon, jalapeños, and homemade roasted tomato sauce.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ounces olive oil\u003cbr>\n3 cloves of garlic, thinly sliced\u003cbr>\n2 jalapeño peppers, seeds removed and sliced into rounds\u003cbr>\n6 slices applewood-smoked bacon, cooked until crisp, then sliced into 1/4-inch strips\u003cbr>\n2 cups roasted tomato sauce (recipe follows)\u003cbr>\n1 1/2 cups chicken stock\u003cbr>\n4 ounces butter, cut into cubes\u003cbr>\nSalt and pepper, to taste\u003cbr>\n2 lbs fresh egg tagliolini pasta (can use egg linguine)\u003cbr>\n2 ounces fresh arugula (can use baby spinach)\u003cbr>\n12 ounces Parmigiano-Reggiano cheese, grated\u003cbr>\n1 pinch red pepper flakes, optional\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Roasted Tomato Sauce\u003c/strong>\u003c/p>\n\u003cp>3 16-ounce cans diced plum tomato in juice\u003cbr>\n1 6-ounce can of pureed plum tomatoes (if unavailable, use diced tomato and puree in a blender)\u003cbr>\n3 ounces olive oil\u003cbr>\n1 yellow onion, diced\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>For the Roasted Tomato Sauce\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 300°. Drain the cans of diced tomatoes, reserving the juice. Let sit for 10-15 minutes to drain completely. Oil a cookie sheet or shallow Pyrex pan with 1 1/2 ounces of the olive oil. Spread the drained tomatoes evenly on the pan and season with salt and pepper.\u003c/p>\n\u003cp>2. Place in the oven and roast for 30-40 minutes, stirring often. The roasted tomatoes should be slightly caramelized and completely dry when done roasting.\u003c/p>\n\u003cp>3. In a heavy pot over medium-high heat, bring the reserved juice and plum tomato puree to a boil, and, stirring often, simmer the mixture until reduced by 3/4.\u003c/p>\n\u003cp>4. In a separate pan over medium-high heat, sauté the diced yellow onion with the remaining olive oil until lightly caramelized. Add the onions and the roasted tomatoes to the reduced tomato mixture. Stir to incorporate. Taste and add more salt and pepper if necessary. The sauce can be made a couple of days in advance and refrigerated until needed.\u003c/p>\n\u003cp>\u003cstrong>For the Tagliolini Pepati\u003c/strong>\u003c/p>\n\u003cp>1. Bring a large pot of salted water to a simmer. Place a large, high-sided sauté pan over medium heat and heat for a few minutes. Add the olive oil and the sliced garlic and brown slightly. Add the jalapeño peppers and the bacon and cook briefly.\u003c/p>\n\u003cp>2. Add the tomato sauce, chicken stock, butter, salt, and pepper. Stir to incorporate all the ingredients and to blend the butter into the sauce. Simmer for 3-4 minutes, stirring often.\u003c/p>\n\u003cp>3. Drop the fresh pasta into the salted, simmering water and cook for 45-60 seconds. Drain the pasta and add to the simmering sauce. Next, add the arugula, 4 ounces of the grated Parmigiano-Reggiano cheese, and the red pepper flakes. Serve in pasta bowls with extra grated Parmigiano-Reggiano.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nSpicy red wine, like Zinfandel or Syrah\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Tagliolini Pepati\r\n\u003cstrong>Recipe Chef:\u003c/strong> Chris Shepherd\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\r\n\u003cstrong>Food Category:\u003c/strong> Main Course\r\n\r\n\u003cstrong>Recipe Description:\u003c/strong> A hearty pasta dish with bacon, jalapeños, and homemade roasted tomato sauce.",
"status": "publish",
"parent": 0,
"modified": 1725665031,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 19,
"wordCount": 503
},
"headData": {
"title": "Aperto: Recipe [CLOSED] | KQED",
"description": "Recipe Name: Tagliolini Pepati\r\nRecipe Chef: Chris Shepherd\r\nType of Cuisine: Italian\r\nFood Category: Main Course\r\n\r\nRecipe Description: A hearty pasta dish with bacon, jalapeños, and homemade roasted tomato sauce.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Aperto: Recipe [CLOSED]",
"datePublished": "2008-04-11T23:49:25-07:00",
"dateModified": "2024-09-06T16:23:51-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/698/aperto-recipe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Aperto: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=701\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=696\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=691\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Tagliolini Pepati\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Chris Shepherd\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong> A hearty pasta dish with bacon, jalapeños, and homemade roasted tomato sauce.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ounces olive oil\u003cbr>\n3 cloves of garlic, thinly sliced\u003cbr>\n2 jalapeño peppers, seeds removed and sliced into rounds\u003cbr>\n6 slices applewood-smoked bacon, cooked until crisp, then sliced into 1/4-inch strips\u003cbr>\n2 cups roasted tomato sauce (recipe follows)\u003cbr>\n1 1/2 cups chicken stock\u003cbr>\n4 ounces butter, cut into cubes\u003cbr>\nSalt and pepper, to taste\u003cbr>\n2 lbs fresh egg tagliolini pasta (can use egg linguine)\u003cbr>\n2 ounces fresh arugula (can use baby spinach)\u003cbr>\n12 ounces Parmigiano-Reggiano cheese, grated\u003cbr>\n1 pinch red pepper flakes, optional\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Roasted Tomato Sauce\u003c/strong>\u003c/p>\n\u003cp>3 16-ounce cans diced plum tomato in juice\u003cbr>\n1 6-ounce can of pureed plum tomatoes (if unavailable, use diced tomato and puree in a blender)\u003cbr>\n3 ounces olive oil\u003cbr>\n1 yellow onion, diced\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>For the Roasted Tomato Sauce\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 300°. Drain the cans of diced tomatoes, reserving the juice. Let sit for 10-15 minutes to drain completely. Oil a cookie sheet or shallow Pyrex pan with 1 1/2 ounces of the olive oil. Spread the drained tomatoes evenly on the pan and season with salt and pepper.\u003c/p>\n\u003cp>2. Place in the oven and roast for 30-40 minutes, stirring often. The roasted tomatoes should be slightly caramelized and completely dry when done roasting.\u003c/p>\n\u003cp>3. In a heavy pot over medium-high heat, bring the reserved juice and plum tomato puree to a boil, and, stirring often, simmer the mixture until reduced by 3/4.\u003c/p>\n\u003cp>4. In a separate pan over medium-high heat, sauté the diced yellow onion with the remaining olive oil until lightly caramelized. Add the onions and the roasted tomatoes to the reduced tomato mixture. Stir to incorporate. Taste and add more salt and pepper if necessary. The sauce can be made a couple of days in advance and refrigerated until needed.\u003c/p>\n\u003cp>\u003cstrong>For the Tagliolini Pepati\u003c/strong>\u003c/p>\n\u003cp>1. Bring a large pot of salted water to a simmer. Place a large, high-sided sauté pan over medium heat and heat for a few minutes. Add the olive oil and the sliced garlic and brown slightly. Add the jalapeño peppers and the bacon and cook briefly.\u003c/p>\n\u003cp>2. Add the tomato sauce, chicken stock, butter, salt, and pepper. Stir to incorporate all the ingredients and to blend the butter into the sauce. Simmer for 3-4 minutes, stirring often.\u003c/p>\n\u003cp>3. Drop the fresh pasta into the salted, simmering water and cook for 45-60 seconds. Drain the pasta and add to the simmering sauce. Next, add the arugula, 4 ounces of the grated Parmigiano-Reggiano cheese, and the red pepper flakes. Serve in pasta bowls with extra grated Parmigiano-Reggiano.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nSpicy red wine, like Zinfandel or Syrah\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/698/aperto-recipe",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_12"
],
"tags": [
"checkplease_822"
],
"label": "checkplease_9339"
},
"checkplease_702": {
"type": "posts",
"id": "checkplease_702",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "702",
"score": null,
"sort": [
1207982926000
]
},
"guestAuthors": [],
"slug": "masas-restaurant-info",
"title": "Masa's: Restaurant Info [CLOSED]",
"publishDate": 1207982926,
"format": "aside",
"headTitle": "Masa’s: Restaurant Info [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Masa’s:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=697\">reviews\u003c/a> | \u003ca>recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=691\">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/cp302iPod_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/masas1.jpg\" alt=\"Masas\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/masas2.jpg\" alt=\"Masas\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/masas16.jpg\" alt=\"Masas\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/masas8.jpg\" alt=\"Masas\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/masas6.jpg\" alt=\"Masas\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/masas21.jpg\" alt=\"Masas\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=masa's+check+please+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37790295,-122407907,11664898730765188291&s=AARTsJpDYzZ0u-_VUIc-EE0jVif10YecGA&ll=37.795068,-122.407522&spn=0.011869,0.018239&z=15&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=masa's+check+please+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37790295,-122407907,11664898730765188291&ll=37.795068,-122.407522&spn=0.011869,0.018239&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>\n648 Bush Street (between Stockton and Powell)\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot (nearby), valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-989-7154\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@masasrestaurant.com\">info@masarestaurant.com\u003c/a> and \u003ca href=\"mailto:reservations@masarestaurant.com\">reservations@masasrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.masasrestaurant.com\">www.masasrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Executive Hotels and Resorts\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Gregory Short\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> John McKee\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Check with the chef for his recommendations, offerings change daily\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items, vegetarian prix fixe menu available nightly\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $35 per 750ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\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> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Masa offers nightly prix fixe tasting menus of six courses, both regular ($100) and vegetarian ($90), as well as a nine-course alternating menu for the table ($150).\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, Diners Club, Discover, JCB\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, highly suggested\u003cbr>\n\u003cstrong>How far in advance should reservations to be made:\u003c/strong> Reservations are accepted two months in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable only for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Formal\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> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n648 Bush Street (between Stockton and Powell)\r\nSan Francisco, CA 94108\r\n\u003ciframe width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=masa's+check+please+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37790295,-122407907,11664898730765188291&s=AARTsJpDYzZ0u-_VUIc-EE0jVif10YecGA&ll=37.795068,-122.407522&spn=0.011869,0.018239&z=15&iwloc=A&output=embed\">\u003c/iframe>\u003cbr />\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=masa's+check+please+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37790295,-122407907,11664898730765188291&ll=37.795068,-122.407522&spn=0.011869,0.018239&z=15&iwloc=A&source=embed\">View Larger Map\u003c/a>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=697\">Reviews\u003c/a>",
"status": "publish",
"parent": 0,
"modified": 1725665032,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": true,
"iframeSrcs": [
"http://maps.google.com/maps"
],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 15,
"wordCount": 282
},
"headData": {
"title": "Masa's: Restaurant Info [CLOSED] | KQED",
"description": "Location:\r\n648 Bush Street (between Stockton and Powell)\r\nSan Francisco, CA 94108\r\nView Larger Map\r\nReviews",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Masa's: Restaurant Info [CLOSED]",
"datePublished": "2008-04-11T23:48:46-07:00",
"dateModified": "2024-09-06T16:23:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/702/masas-restaurant-info",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp302iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Masa’s:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=697\">reviews\u003c/a> | \u003ca>recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=691\">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/cp302iPod_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/masas1.jpg\" alt=\"Masas\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/masas2.jpg\" alt=\"Masas\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/masas16.jpg\" alt=\"Masas\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/masas8.jpg\" alt=\"Masas\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/masas6.jpg\" alt=\"Masas\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/masas21.jpg\" alt=\"Masas\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=masa's+check+please+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37790295,-122407907,11664898730765188291&s=AARTsJpDYzZ0u-_VUIc-EE0jVif10YecGA&ll=37.795068,-122.407522&spn=0.011869,0.018239&z=15&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=masa's+check+please+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37790295,-122407907,11664898730765188291&ll=37.795068,-122.407522&spn=0.011869,0.018239&z=15&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n648 Bush Street (between Stockton and Powell)\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot (nearby), valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-989-7154\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@masasrestaurant.com\">info@masarestaurant.com\u003c/a> and \u003ca href=\"mailto:reservations@masarestaurant.com\">reservations@masasrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.masasrestaurant.com\">www.masasrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Executive Hotels and Resorts\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Gregory Short\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> John McKee\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Check with the chef for his recommendations, offerings change daily\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items, vegetarian prix fixe menu available nightly\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $35 per 750ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\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> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Masa offers nightly prix fixe tasting menus of six courses, both regular ($100) and vegetarian ($90), as well as a nine-course alternating menu for the table ($150).\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, Diners Club, Discover, JCB\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, highly suggested\u003cbr>\n\u003cstrong>How far in advance should reservations to be made:\u003c/strong> Reservations are accepted two months in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable only for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Formal\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> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/702/masas-restaurant-info",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3750",
"checkplease_3761",
"checkplease_3738",
"checkplease_3739"
],
"tags": [
"checkplease_823"
],
"label": "checkplease_9339"
},
"checkplease_697": {
"type": "posts",
"id": "checkplease_697",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "697",
"score": null,
"sort": [
1207982913000
]
},
"guestAuthors": [],
"slug": "masas-reviews",
"title": "Masa's: Reviews [CLOSED]",
"publishDate": 1207982913,
"format": "aside",
"headTitle": "Masa’s: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Masa’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=702\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=699\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=691\">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/cp302iPod_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/masas14.jpg\" alt=\"Black River Farms Siberian Osetra Caviar with Oyster Souffle\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/masas13.jpg\" alt=\"Grilled Japanese Kobe Beef \" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/masas18.jpg\" alt=\"Grouper on Spinach\" hspace=\"3\">\u003cbr>\nBlack River Farms Siberian Osetra Caviar with Oyster Soufflé; Grilled Japanese Kobe Beef “Calotte” with Daikon Radish, Shiitake Caps, Baby Leeks, and Aged Sherry Vinegar Sauce; Grouper on Spinach\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/rachel-cary.jpg\" alt=\"Rachel Cary\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Art Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Masa’s\u003cbr>\n\u003cstrong>Reviewed Masa’s:\u003c/strong> Saturday February 9, 2008\u003c/p>\n\u003cp>With Valentine’s Day around the corner, we decided to celebrate early and indulged ourselves in the “Love and Decadence” nine-course tasting menu. Wow. It was a culinary extravaganza. Each course was a small portion, bigger than a bite but a very generous taste. We each had a completely different menu (except for the Turboline Kobe beef, which were prepared the same for both of us), but each menu followed the same path, moving from lighter to heavier foods, and then dessert.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We ordered kir cocktails to kick off our evening. Then they started us both with their signature “amuse bouche,” which this time was a heavenly lobster bisque/broth accompanied with their housemade mini gougères. It was very light, but very creamy, with a delicious lobster flavor, served in tiny white cappuccino cups, which was very elegant. Our individual menus were as follows (I am copying directly from their site which — thank heavens — has almost the same menu we ate, except for the Kobe beef. Phew, too many ingredients to remember!!)\u003c/p>\n\u003cp>\u003cstrong>Rachel’s Menu:\u003c/strong>\u003cbr>\nCalifornia Golden Osetra Caviar\u003cbr>\n\u003cem>sea urchin “flan,” meyer lemon crème fraîche\u003c/em>\u003cbr>\nHamachi “Sashimi”\u003cbr>\n\u003cem>poached ruby grapefruit, grapefruit mousse, wasabi oil\u003c/em>\u003cbr>\nButter Poached Maine Lobster\u003cbr>\n\u003cem>perigord truffles, melted leeks, sunchoke essence\u003c/em>\u003cbr>\nWhole Roasted Chilean Turbotine\u003cbr>\n\u003cem>california green asparagus, sauce mousseline\u003c/em>\u003cbr>\nSeared Sonoma Artisan Foie Gras**\u003cbr>\n\u003cem>baby turnips, wild huckleberries, baby mâche \u003c/em>\u003cbr>\n**this was the best part of the meal for me\u003cbr>\nPoached Breast of Grimaud Farms Pintade\u003cbr>\n\u003cem>“ragout” of chestnuts and anjou pears, poultry jus\u003c/em>\u003cbr>\nKobe Beef Filet Mignon\u003cbr>\n\u003cem>Roasted potatoes and exotic mushroom, wine sauce\u003c/em>\u003cbr>\nPetit Sorbet\u003cbr>\n\u003cem>pear sorbet, lemongrass jus\u003c/em>\u003cbr>\nCheese course (additional)\u003cbr>\n\u003cem>French goat cheese, French smoked Gruyère and a very soft Portuguese cheese with a unique smoky/briny flavor. Served with fruit compote and candied walnuts.\u003c/em>\u003cbr>\nWarm Truffle Cake\u003cbr>\n\u003cem>valrhona dark chocolate, crème fraîche\u003c/em>\u003cbr>\nAssorted House Made Chocolates and Candies\u003c/p>\n\u003cp>\u003cstrong>Patrice’s Menu:\u003c/strong>\u003cbr>\nSiberian Osetra Caviar\u003cbr>\n\u003cem>fanny bay oyster soufflé\u003c/em>\u003cbr>\nHamachi “Tartare”\u003cbr>\n\u003cem>edamame, hearts of palm, kiaware, tsume glaze\u003c/em>\u003cbr>\nSautéed New England Diver Scallop\u003cbr>\n\u003cem>perigord truffles, black trumpet mushrooms, miner’s lettuce broth\u003c/em>\u003cbr>\nWhole Roasted Chilean Turbotine\u003cbr>\n\u003cem>california green asparagus, sauce mousseline\u003c/em>\u003cbr>\n “Gâteau au Foie Gras”\u003cbr>\n\u003cem>chilled artisan foie gras layered with fuyu persimmon cake, persimmon purée, pistachio “aigre-doux”\u003c/em>\u003cbr>\n “Saucisson de Lapin”\u003cbr>\n\u003cem>poached rabbit sausage, ragout of black-eyed peas, braised fennel, fennel oil, rabbit sauce\u003c/em>\u003cbr>\nKobe Beef Filet Mignon\u003cbr>\n\u003cem>roasted potatoes and exotic mushroom, wine sauce\u003c/em>\u003cbr>\nPetit Sorbet\u003cbr>\n\u003cem>tangerine sorbet, cardamom syrup\u003c/em>\u003cbr>\nCheese course (additional)\u003cbr>\n\u003cem>French goat cheese, French smoked Gruyère and a very soft Portuguese cheese with a unique smoky/briny flavor. Served with fruit compote and candied walnuts\u003c/em>\u003cbr>\nApricot Custard Paquet\u003cbr>\n\u003cem>puff pastry, rum soaked apricots, warm sour cherry sauce\u003c/em>\u003c/p>\n\u003cp>Assorted House Made Chocolates and Candies\u003cbr>\nFor our beverages wine, we went with a bottle of sparkling mineral water, and a ½ bottle each of a French Sancerre and a French Bourgogne, both recommended by their extremely charming and professional sommelier. The Sancerre in particular was excellent. The sommelier also gave us a taste of La Quintessence (see below) with our foie gras which was heavenly and completely classy and wonderful of him.\u003c/p>\n\u003cp>——————————————————\u003c/p>\n\u003cp>Although we reserved several weeks in advance, our preferred eating time (around 7-8pm) was taken, so we went with a late meal at 9pm. I chose this time for two reasons: we tend to eat at that time on weekends anyway, and I wanted to see how the restaurant did later in the evening, when the waitstaff was maybe a little tired, etc.)\u003c/p>\n\u003cp>We arrived promptly at 9pm and were greeted, as always, by their extremely friendly and warm staff, who graciously took our coats and led us to our table.\u003c/p>\n\u003cp>Masa’s has tiny little bar in the entrance. The main room is covered by a beautiful white curtain, so you can’t see it from the entryway. It adds a nice touch of drama as you enter the room.\u003c/p>\n\u003cp>I love the main dining room at Masa’s. The ambiance is plush and elegant without going over the top. It’s a small room, probably no more than 20 tables tops. I love the rich brown painted walls, and the modern art is really well chosen — eclectic and mirroring the rest of the decor. I also really love the enormous red lampshades with pleated fabric hanging from the ceiling. They add wonderful lowlights to the room, as well as a big splash of color and drama, without overpowering. There is a huge Giacometti-ish sculpture in the middle of the room. It’s a good choice for the room as well, as it’s not really a huge room. Also, they always have fresh roses on the tables, with pristine white tablecloths and comfortable, plush damask-covered chairs that pick up the chocolate brown on the walls. Overall, it’s an extremely luxurious and elegant feel, but on the minimalist side as well, which is right up my alley.\u003c/p>\n\u003cp>We were seated side-by-side, European style, which was a first for us. I’m not sure why they did that, as they’ve never done it before. But it gave us an excellent view of what was happening in the room.\u003c/p>\n\u003cp>As noted above, our meal was outstanding. The style of cuisine is continental, but heavily “French” in that the ingredient pairings are very well thought out and often, quite intricate. The result is explosions of flavors and textures on the palette, and they do it exceptionally well.\u003c/p>\n\u003cp>One of the reasons why we did the tasting menu was to ‘put ‘em through their paces.’ Haven eaten here several times before, I really was curious to see how they would pull this off, especially as the room was full and most tables were mid-meal by the time we got there, with more coming after we were seated.\u003c/p>\n\u003cp>Every single course was exceptionally prepared. We were in culinary heaven. Exceptionally high quality ingredients, prepared with artistry and skill. The foie gras, in particular, was absolutely divine. Perfectly pan seared with a berry sauce that was out of this world. There was one slight hitch with this course: the sommelier had decanted the red wine we’d chosen for the menu just before, which was very thoughtful. The amazing foie gras was served and then he was nowhere to be seen, to our dismay. We ate a few bites but then decided to wait for that red wine to come as foie gras without a nice red is an unfinished symphony… we then realized that he was helping some other staff. We signaled him when we could catch his eye, and when he realized the little “gaffe,” he dashed over to our table, asked if we liked sweet wine, to which we replied, “Yes.” In his very charming (British? Australian?) accent, he said, “Hold that last bite,” dashed off to the bar and returned with: La Quintessence. He described it as a rare sweet wine coming from the south of France with a distinct mango/pineapple flavor, served us both a generous taste and suddenly, we no longer regretted waiting for that last bite! It was one of the classiest, most elegant ways I’ve ever seen restaurant staff handle an oversight. And, of course, it was fabulous with the foie gras. One of the most perfect food pairings I’ve ever had the pleasure to pass over my taste buds.\u003c/p>\n\u003cp>Overall, I was extremely impressed (again). The quality of the dining experience at Masa’s is suberb. The ingredients are top-notch quality, wonderfully fresh and the preparation is true 5-star fine dining. There are a lot of restaurants in the Bay Area that claim to do 5-star food, but I find few are really doing that. Masa’s definitely is. I don’t know how Masa’s compares price-wise to other fine restaurants in the Bay Area, but I don’t really care. From the service to the décor to the food, they have everything we need when we want to have a special night with a memorable meal. We bring friends, family and clients here as well, and they are always impressed.\u003c/p>\n\u003cp>Bravo, Masa’s, and keep up the good work!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/modesto-tamez.jpg\" alt=\"Modesto Tamez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Modesto\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Exploratorium Teacher-in-Residence\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aperto\u003cbr>\n\u003cstrong>Reviewed Masa’s:\u003c/strong> Tuesday February 12, 2008\u003c/p>\n\u003cp>On the way to Masa’s, my wife and I were anticipating a very special dinner. The restaurant’s reputation has always been that of extraordinary food at equally extraordinary prices. I was ready to report that the food was great; however, no meal can be worth that price…Well, I was wrong!\u003c/p>\n\u003cp>The evening started by entering a large, elegant, understated, and quiet room. A friendly staff greeted us, and their attentiveness and cheerfulness never ceased. As soon as we were seated, we were surprised by the waiter, who offered us a complimentary demitasse full of soup infused with truffle oil. He stated that the chef knew it was cold and that this would be a nice way to start the meal. We agreed! While we were looking through the menu, our second surprise occurred. The waiter announced that the chef thought we might enjoy a salad of lobster knuckle (I never new lobsters had knuckles!). This was so thoughtful and even more delicious. We were in seventh heaven, and we had not even ordered yet. We finally ordered. We chose the six-course prix fixe, but if you do the math we were now up to eight and more surprises to come. My wife does not drink, so I ordered wine by the glass and had a wonderful French Pinot Noir. We did order some British sparkling water, which came in an elegant bottle. I guess elegance and surprises were the themes for the evening.\u003c/p>\n\u003cp>We started with the best crab dish I have ever had, a crab salad atop of some root vegetables. Next came a grouper that was only bettered by one we had in Jamaica many years ago. The side of quail came next. I have to confess I have never been a great fan of quail, too much work! This was tiny, but utterly delicious. The next course was the only course that did not overly impressed me, the lamb, but my wife disagreed and she is always right. The dishes appeared small, but by this time we were getting full. They offered the perfect transition to dessert, an apple wasabi sorbet. Finally, the dessert, a roasted banana tart with homemade ice cream, yum!! At the end of the six courses, the waiter surprised us again and asked if we wanted some homemade candies. We were too full to eat but he insisted we take a doggie bag full of their candies. This brought our course count for the evening to nine!\u003c/p>\n\u003cp>The food is a big part of this beautiful experience, but everything about the evening was right. I was not expecting such down-to-earth and friendly waitstaff. The room was comfortable, elegant and conducive to conversation. I might have to accelerate my deposit of coins into my piggy bank in order to return to this wonderful restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/mark-duncanson.jpg\" alt=\"Mark Duncanson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Youth Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Livermore\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> New Kapadokia\u003cbr>\n\u003cstrong>Reviewed Masa’s:\u003c/strong> Saturday February 16, 2008\u003c/p>\n\u003cp>Before officially starting this summary, I must admit that I had my culinary “dukes” up, my friends. I decided to check Masa’s out online just to get a “web” feel for it. When I learned that sittings started at $90 person, I nearly lost it! “That’s it!” I thought, “There is a no possible way I will like this place. It’s too expensive, it will be pretentious, and I won’t be comfortable there!” I am a very simple man that, once in a while, can appreciate eating “above my station,” but this was beginning to seem a bit ridiculous. The call to make the reservations for me and wife made my preconceived notions of the place even worse as I had to leave a credit card number to hold my reservations.\u003c/p>\n\u003cp>Fast-forward to the dining date. As my wife and I headed over the Bay Bridge at about 5:15pm, I grew anxious that we wouldn’t make our 5:30pm reservations. My wife was laboriously dialing Masa’s on her cell phone (getting a recorded message every time) to give them the heads up that we may be later than expected (hey, for all I knew, they would start charging my credit card for every minute we were late). After successfully navigating the streets of San Francisco, we arrived at the front door of Masa’s at 5:28pm where I was going to drop my wife off as I found parking, only to learn that a valet was waiting with a list that had my name on it (ah, score one for Masa’s, valet parking only $15 and it’s added to your check at the end of the meal). We made our 5:30pm reservation with two minutes to spare.\u003c/p>\n\u003cp>The staff and Masa’s was friendly, welcoming, and dare I say it, quite attractive (score three more points for Masa’s). When we entered the dining area, I was impressed. Not at all pretentious, in fact the atmosphere, like the staff, was very warm and welcoming (another 2 points for Masa’s). Great jazz music over the speakers (at just the right volume), beautifully covered chairs, warm lighting and this gorgeous sculpture easily about eight feet tall of three people that seemed to be dancing — wonderful! Not long after we were seated, my wife and I were given menus and decided we would make this a true dining experience and go for the nine-course “Love and Decadence Menu,” substituting the Hamachi “Tartare” portion for a Compressed Pear and Baby Beet Salad due to my aversion to raw fish and my wife being pregnant.\u003c/p>\n\u003cp>The first part of the meal came to us compliments of the chef, when we were served Frothed Lobster Soup in a little espresso-like cup with a Gruyere Cheese Puff. My friends, I was done, I could have walked out right there and been satisfied; that soup was amazing! The wall I had prejudicially built since logging on to Masa’s website was quickly being rocked like the walls of Jericho. Then comes the Black River Farms Siberian Osetra Caviar with an Oyster Soufflé. Caviar! Who was I, Frasier Crane? One little spoonful of this caviar and I understood what all the fuss was about. I am very into oysters and seafood actually tasting like seafood and this caviar was excellent, the perfect texture of soft and just firm enough to get the point across; it was seafood at its best. Because of the extensive menu I will give you the highlights; know now that this will be difficult as every single thing that came out was amazing. Of the Sautéed New England Diver Scallop and the Butter Poached Main Lobster, I will have to go with the scallop; perfect texture, fresh complementing tastes along with the trumpet mushrooms and Perigord truffles. And then there was the Seared Sonoma Artisan Foie Gras with amazing crispness on the outside with the delicious burst of the soft and moist inside. The wild huckleberries were an excellent sweet to the foie gras savory.\u003c/p>\n\u003cp>And let’s just get right to the point with the Grilled Japanese Kobe Beef “Calotte” with daikon radish, shiitake caps, baby leeks, and aged sherry vinegar sauce. As an avid meat lover, this is the part I couldn’t wait for. I have been waiting my whole life to get a taste of this “Cattlemen’s Legend.” When the plates were brought to our table, the smell was beautiful! The site of the beef was already perfect. I immediately began to eat around the beef. The shiitake mushroom caps were exquisite, the baby leeks had just the right snap, even the daikon radish had a delicious part when coupled with the aged sherry vinegar sauce. Mind you, my wife had already bitten into her portion of beef and raved about it, but I’m pretty sure I was zoned out as I focused on my portion of perfection. I put fork and knife to beef, put the beef to my lips and it was everything I thought beef should be and more. First I noticed the tenderness as I bit down, then came the insane, savory, slightly sweet beef flavor. The marbling was unlike any cut of beef I have ever had. I really couldn’t imagine what in the world I had been doing eating other kinds of beef when there are cows being pampered and massaged for my enjoyment over there in the Far East. I am sorry for any other restaurant that tries to serve me their “best cut” after this because I will know the real truth, and the truth is at Masa’s.\u003c/p>\n\u003cp>As you can imagine, this story ends with delicious sorbets that taste more like actual tangerines and pears, a warm truffle cake that my wife nearly left me for, and an apricot custard paquet that I devoured before it hit the table. Oh, and let’s not forget the house-made candies that my wife and I thought we would only try and ended up eating all but two and finishing those before going to bed that night.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Masa’s did it, they shut me up. They not only demolished the wall I had built, they cleaned up the mess and did it with a smile. This is not one of these upscale restaurants that makes you feel bad for not knowing anything; they take you along for the ride. They educate you with every dish, smile at every door and do it all without smothering you. I felt like I belonged there from the moment I stepped out of the car – something I was not expecting. Although the price is very high (the price of a baby crib, which my wife and I still have to get after this), I deeply suggest that you and the one you love find an excuse to dine there at least once. You will not regret it.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n648 Bush Street (between Stockton and Powell)\r\nSan Francisco, CA 94108\r\n\u003cstrong>Phone:\u003c/strong> 415-989-7154\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.masasrestaurant.com\">www.masasrestaurant.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
"status": "publish",
"parent": 0,
"modified": 1725665034,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 35,
"wordCount": 3283
},
"headData": {
"title": "Masa's: Reviews [CLOSED] | KQED",
"description": "Location:\r\n648 Bush Street (between Stockton and Powell)\r\nSan Francisco, CA 94108\r\nPhone: 415-989-7154\r\nWebsite: www.masasrestaurant.com\r\nReviewed: Winter 2008",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Masa's: Reviews [CLOSED]",
"datePublished": "2008-04-11T23:48:33-07:00",
"dateModified": "2024-09-06T16:23:54-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/697/masas-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp302iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Masa’s: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=702\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=699\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=691\">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/cp302iPod_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/masas14.jpg\" alt=\"Black River Farms Siberian Osetra Caviar with Oyster Souffle\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/masas13.jpg\" alt=\"Grilled Japanese Kobe Beef \" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/masas18.jpg\" alt=\"Grouper on Spinach\" hspace=\"3\">\u003cbr>\nBlack River Farms Siberian Osetra Caviar with Oyster Soufflé; Grilled Japanese Kobe Beef “Calotte” with Daikon Radish, Shiitake Caps, Baby Leeks, and Aged Sherry Vinegar Sauce; Grouper on Spinach\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/rachel-cary.jpg\" alt=\"Rachel Cary\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Art Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Masa’s\u003cbr>\n\u003cstrong>Reviewed Masa’s:\u003c/strong> Saturday February 9, 2008\u003c/p>\n\u003cp>With Valentine’s Day around the corner, we decided to celebrate early and indulged ourselves in the “Love and Decadence” nine-course tasting menu. Wow. It was a culinary extravaganza. Each course was a small portion, bigger than a bite but a very generous taste. We each had a completely different menu (except for the Turboline Kobe beef, which were prepared the same for both of us), but each menu followed the same path, moving from lighter to heavier foods, and then dessert.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We ordered kir cocktails to kick off our evening. Then they started us both with their signature “amuse bouche,” which this time was a heavenly lobster bisque/broth accompanied with their housemade mini gougères. It was very light, but very creamy, with a delicious lobster flavor, served in tiny white cappuccino cups, which was very elegant. Our individual menus were as follows (I am copying directly from their site which — thank heavens — has almost the same menu we ate, except for the Kobe beef. Phew, too many ingredients to remember!!)\u003c/p>\n\u003cp>\u003cstrong>Rachel’s Menu:\u003c/strong>\u003cbr>\nCalifornia Golden Osetra Caviar\u003cbr>\n\u003cem>sea urchin “flan,” meyer lemon crème fraîche\u003c/em>\u003cbr>\nHamachi “Sashimi”\u003cbr>\n\u003cem>poached ruby grapefruit, grapefruit mousse, wasabi oil\u003c/em>\u003cbr>\nButter Poached Maine Lobster\u003cbr>\n\u003cem>perigord truffles, melted leeks, sunchoke essence\u003c/em>\u003cbr>\nWhole Roasted Chilean Turbotine\u003cbr>\n\u003cem>california green asparagus, sauce mousseline\u003c/em>\u003cbr>\nSeared Sonoma Artisan Foie Gras**\u003cbr>\n\u003cem>baby turnips, wild huckleberries, baby mâche \u003c/em>\u003cbr>\n**this was the best part of the meal for me\u003cbr>\nPoached Breast of Grimaud Farms Pintade\u003cbr>\n\u003cem>“ragout” of chestnuts and anjou pears, poultry jus\u003c/em>\u003cbr>\nKobe Beef Filet Mignon\u003cbr>\n\u003cem>Roasted potatoes and exotic mushroom, wine sauce\u003c/em>\u003cbr>\nPetit Sorbet\u003cbr>\n\u003cem>pear sorbet, lemongrass jus\u003c/em>\u003cbr>\nCheese course (additional)\u003cbr>\n\u003cem>French goat cheese, French smoked Gruyère and a very soft Portuguese cheese with a unique smoky/briny flavor. Served with fruit compote and candied walnuts.\u003c/em>\u003cbr>\nWarm Truffle Cake\u003cbr>\n\u003cem>valrhona dark chocolate, crème fraîche\u003c/em>\u003cbr>\nAssorted House Made Chocolates and Candies\u003c/p>\n\u003cp>\u003cstrong>Patrice’s Menu:\u003c/strong>\u003cbr>\nSiberian Osetra Caviar\u003cbr>\n\u003cem>fanny bay oyster soufflé\u003c/em>\u003cbr>\nHamachi “Tartare”\u003cbr>\n\u003cem>edamame, hearts of palm, kiaware, tsume glaze\u003c/em>\u003cbr>\nSautéed New England Diver Scallop\u003cbr>\n\u003cem>perigord truffles, black trumpet mushrooms, miner’s lettuce broth\u003c/em>\u003cbr>\nWhole Roasted Chilean Turbotine\u003cbr>\n\u003cem>california green asparagus, sauce mousseline\u003c/em>\u003cbr>\n “Gâteau au Foie Gras”\u003cbr>\n\u003cem>chilled artisan foie gras layered with fuyu persimmon cake, persimmon purée, pistachio “aigre-doux”\u003c/em>\u003cbr>\n “Saucisson de Lapin”\u003cbr>\n\u003cem>poached rabbit sausage, ragout of black-eyed peas, braised fennel, fennel oil, rabbit sauce\u003c/em>\u003cbr>\nKobe Beef Filet Mignon\u003cbr>\n\u003cem>roasted potatoes and exotic mushroom, wine sauce\u003c/em>\u003cbr>\nPetit Sorbet\u003cbr>\n\u003cem>tangerine sorbet, cardamom syrup\u003c/em>\u003cbr>\nCheese course (additional)\u003cbr>\n\u003cem>French goat cheese, French smoked Gruyère and a very soft Portuguese cheese with a unique smoky/briny flavor. Served with fruit compote and candied walnuts\u003c/em>\u003cbr>\nApricot Custard Paquet\u003cbr>\n\u003cem>puff pastry, rum soaked apricots, warm sour cherry sauce\u003c/em>\u003c/p>\n\u003cp>Assorted House Made Chocolates and Candies\u003cbr>\nFor our beverages wine, we went with a bottle of sparkling mineral water, and a ½ bottle each of a French Sancerre and a French Bourgogne, both recommended by their extremely charming and professional sommelier. The Sancerre in particular was excellent. The sommelier also gave us a taste of La Quintessence (see below) with our foie gras which was heavenly and completely classy and wonderful of him.\u003c/p>\n\u003cp>——————————————————\u003c/p>\n\u003cp>Although we reserved several weeks in advance, our preferred eating time (around 7-8pm) was taken, so we went with a late meal at 9pm. I chose this time for two reasons: we tend to eat at that time on weekends anyway, and I wanted to see how the restaurant did later in the evening, when the waitstaff was maybe a little tired, etc.)\u003c/p>\n\u003cp>We arrived promptly at 9pm and were greeted, as always, by their extremely friendly and warm staff, who graciously took our coats and led us to our table.\u003c/p>\n\u003cp>Masa’s has tiny little bar in the entrance. The main room is covered by a beautiful white curtain, so you can’t see it from the entryway. It adds a nice touch of drama as you enter the room.\u003c/p>\n\u003cp>I love the main dining room at Masa’s. The ambiance is plush and elegant without going over the top. It’s a small room, probably no more than 20 tables tops. I love the rich brown painted walls, and the modern art is really well chosen — eclectic and mirroring the rest of the decor. I also really love the enormous red lampshades with pleated fabric hanging from the ceiling. They add wonderful lowlights to the room, as well as a big splash of color and drama, without overpowering. There is a huge Giacometti-ish sculpture in the middle of the room. It’s a good choice for the room as well, as it’s not really a huge room. Also, they always have fresh roses on the tables, with pristine white tablecloths and comfortable, plush damask-covered chairs that pick up the chocolate brown on the walls. Overall, it’s an extremely luxurious and elegant feel, but on the minimalist side as well, which is right up my alley.\u003c/p>\n\u003cp>We were seated side-by-side, European style, which was a first for us. I’m not sure why they did that, as they’ve never done it before. But it gave us an excellent view of what was happening in the room.\u003c/p>\n\u003cp>As noted above, our meal was outstanding. The style of cuisine is continental, but heavily “French” in that the ingredient pairings are very well thought out and often, quite intricate. The result is explosions of flavors and textures on the palette, and they do it exceptionally well.\u003c/p>\n\u003cp>One of the reasons why we did the tasting menu was to ‘put ‘em through their paces.’ Haven eaten here several times before, I really was curious to see how they would pull this off, especially as the room was full and most tables were mid-meal by the time we got there, with more coming after we were seated.\u003c/p>\n\u003cp>Every single course was exceptionally prepared. We were in culinary heaven. Exceptionally high quality ingredients, prepared with artistry and skill. The foie gras, in particular, was absolutely divine. Perfectly pan seared with a berry sauce that was out of this world. There was one slight hitch with this course: the sommelier had decanted the red wine we’d chosen for the menu just before, which was very thoughtful. The amazing foie gras was served and then he was nowhere to be seen, to our dismay. We ate a few bites but then decided to wait for that red wine to come as foie gras without a nice red is an unfinished symphony… we then realized that he was helping some other staff. We signaled him when we could catch his eye, and when he realized the little “gaffe,” he dashed over to our table, asked if we liked sweet wine, to which we replied, “Yes.” In his very charming (British? Australian?) accent, he said, “Hold that last bite,” dashed off to the bar and returned with: La Quintessence. He described it as a rare sweet wine coming from the south of France with a distinct mango/pineapple flavor, served us both a generous taste and suddenly, we no longer regretted waiting for that last bite! It was one of the classiest, most elegant ways I’ve ever seen restaurant staff handle an oversight. And, of course, it was fabulous with the foie gras. One of the most perfect food pairings I’ve ever had the pleasure to pass over my taste buds.\u003c/p>\n\u003cp>Overall, I was extremely impressed (again). The quality of the dining experience at Masa’s is suberb. The ingredients are top-notch quality, wonderfully fresh and the preparation is true 5-star fine dining. There are a lot of restaurants in the Bay Area that claim to do 5-star food, but I find few are really doing that. Masa’s definitely is. I don’t know how Masa’s compares price-wise to other fine restaurants in the Bay Area, but I don’t really care. From the service to the décor to the food, they have everything we need when we want to have a special night with a memorable meal. We bring friends, family and clients here as well, and they are always impressed.\u003c/p>\n\u003cp>Bravo, Masa’s, and keep up the good work!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/modesto-tamez.jpg\" alt=\"Modesto Tamez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Modesto\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Exploratorium Teacher-in-Residence\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aperto\u003cbr>\n\u003cstrong>Reviewed Masa’s:\u003c/strong> Tuesday February 12, 2008\u003c/p>\n\u003cp>On the way to Masa’s, my wife and I were anticipating a very special dinner. The restaurant’s reputation has always been that of extraordinary food at equally extraordinary prices. I was ready to report that the food was great; however, no meal can be worth that price…Well, I was wrong!\u003c/p>\n\u003cp>The evening started by entering a large, elegant, understated, and quiet room. A friendly staff greeted us, and their attentiveness and cheerfulness never ceased. As soon as we were seated, we were surprised by the waiter, who offered us a complimentary demitasse full of soup infused with truffle oil. He stated that the chef knew it was cold and that this would be a nice way to start the meal. We agreed! While we were looking through the menu, our second surprise occurred. The waiter announced that the chef thought we might enjoy a salad of lobster knuckle (I never new lobsters had knuckles!). This was so thoughtful and even more delicious. We were in seventh heaven, and we had not even ordered yet. We finally ordered. We chose the six-course prix fixe, but if you do the math we were now up to eight and more surprises to come. My wife does not drink, so I ordered wine by the glass and had a wonderful French Pinot Noir. We did order some British sparkling water, which came in an elegant bottle. I guess elegance and surprises were the themes for the evening.\u003c/p>\n\u003cp>We started with the best crab dish I have ever had, a crab salad atop of some root vegetables. Next came a grouper that was only bettered by one we had in Jamaica many years ago. The side of quail came next. I have to confess I have never been a great fan of quail, too much work! This was tiny, but utterly delicious. The next course was the only course that did not overly impressed me, the lamb, but my wife disagreed and she is always right. The dishes appeared small, but by this time we were getting full. They offered the perfect transition to dessert, an apple wasabi sorbet. Finally, the dessert, a roasted banana tart with homemade ice cream, yum!! At the end of the six courses, the waiter surprised us again and asked if we wanted some homemade candies. We were too full to eat but he insisted we take a doggie bag full of their candies. This brought our course count for the evening to nine!\u003c/p>\n\u003cp>The food is a big part of this beautiful experience, but everything about the evening was right. I was not expecting such down-to-earth and friendly waitstaff. The room was comfortable, elegant and conducive to conversation. I might have to accelerate my deposit of coins into my piggy bank in order to return to this wonderful restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/mark-duncanson.jpg\" alt=\"Mark Duncanson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Youth Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Livermore\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> New Kapadokia\u003cbr>\n\u003cstrong>Reviewed Masa’s:\u003c/strong> Saturday February 16, 2008\u003c/p>\n\u003cp>Before officially starting this summary, I must admit that I had my culinary “dukes” up, my friends. I decided to check Masa’s out online just to get a “web” feel for it. When I learned that sittings started at $90 person, I nearly lost it! “That’s it!” I thought, “There is a no possible way I will like this place. It’s too expensive, it will be pretentious, and I won’t be comfortable there!” I am a very simple man that, once in a while, can appreciate eating “above my station,” but this was beginning to seem a bit ridiculous. The call to make the reservations for me and wife made my preconceived notions of the place even worse as I had to leave a credit card number to hold my reservations.\u003c/p>\n\u003cp>Fast-forward to the dining date. As my wife and I headed over the Bay Bridge at about 5:15pm, I grew anxious that we wouldn’t make our 5:30pm reservations. My wife was laboriously dialing Masa’s on her cell phone (getting a recorded message every time) to give them the heads up that we may be later than expected (hey, for all I knew, they would start charging my credit card for every minute we were late). After successfully navigating the streets of San Francisco, we arrived at the front door of Masa’s at 5:28pm where I was going to drop my wife off as I found parking, only to learn that a valet was waiting with a list that had my name on it (ah, score one for Masa’s, valet parking only $15 and it’s added to your check at the end of the meal). We made our 5:30pm reservation with two minutes to spare.\u003c/p>\n\u003cp>The staff and Masa’s was friendly, welcoming, and dare I say it, quite attractive (score three more points for Masa’s). When we entered the dining area, I was impressed. Not at all pretentious, in fact the atmosphere, like the staff, was very warm and welcoming (another 2 points for Masa’s). Great jazz music over the speakers (at just the right volume), beautifully covered chairs, warm lighting and this gorgeous sculpture easily about eight feet tall of three people that seemed to be dancing — wonderful! Not long after we were seated, my wife and I were given menus and decided we would make this a true dining experience and go for the nine-course “Love and Decadence Menu,” substituting the Hamachi “Tartare” portion for a Compressed Pear and Baby Beet Salad due to my aversion to raw fish and my wife being pregnant.\u003c/p>\n\u003cp>The first part of the meal came to us compliments of the chef, when we were served Frothed Lobster Soup in a little espresso-like cup with a Gruyere Cheese Puff. My friends, I was done, I could have walked out right there and been satisfied; that soup was amazing! The wall I had prejudicially built since logging on to Masa’s website was quickly being rocked like the walls of Jericho. Then comes the Black River Farms Siberian Osetra Caviar with an Oyster Soufflé. Caviar! Who was I, Frasier Crane? One little spoonful of this caviar and I understood what all the fuss was about. I am very into oysters and seafood actually tasting like seafood and this caviar was excellent, the perfect texture of soft and just firm enough to get the point across; it was seafood at its best. Because of the extensive menu I will give you the highlights; know now that this will be difficult as every single thing that came out was amazing. Of the Sautéed New England Diver Scallop and the Butter Poached Main Lobster, I will have to go with the scallop; perfect texture, fresh complementing tastes along with the trumpet mushrooms and Perigord truffles. And then there was the Seared Sonoma Artisan Foie Gras with amazing crispness on the outside with the delicious burst of the soft and moist inside. The wild huckleberries were an excellent sweet to the foie gras savory.\u003c/p>\n\u003cp>And let’s just get right to the point with the Grilled Japanese Kobe Beef “Calotte” with daikon radish, shiitake caps, baby leeks, and aged sherry vinegar sauce. As an avid meat lover, this is the part I couldn’t wait for. I have been waiting my whole life to get a taste of this “Cattlemen’s Legend.” When the plates were brought to our table, the smell was beautiful! The site of the beef was already perfect. I immediately began to eat around the beef. The shiitake mushroom caps were exquisite, the baby leeks had just the right snap, even the daikon radish had a delicious part when coupled with the aged sherry vinegar sauce. Mind you, my wife had already bitten into her portion of beef and raved about it, but I’m pretty sure I was zoned out as I focused on my portion of perfection. I put fork and knife to beef, put the beef to my lips and it was everything I thought beef should be and more. First I noticed the tenderness as I bit down, then came the insane, savory, slightly sweet beef flavor. The marbling was unlike any cut of beef I have ever had. I really couldn’t imagine what in the world I had been doing eating other kinds of beef when there are cows being pampered and massaged for my enjoyment over there in the Far East. I am sorry for any other restaurant that tries to serve me their “best cut” after this because I will know the real truth, and the truth is at Masa’s.\u003c/p>\n\u003cp>As you can imagine, this story ends with delicious sorbets that taste more like actual tangerines and pears, a warm truffle cake that my wife nearly left me for, and an apricot custard paquet that I devoured before it hit the table. Oh, and let’s not forget the house-made candies that my wife and I thought we would only try and ended up eating all but two and finishing those before going to bed that night.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Masa’s did it, they shut me up. They not only demolished the wall I had built, they cleaned up the mess and did it with a smile. This is not one of these upscale restaurants that makes you feel bad for not knowing anything; they take you along for the ride. They educate you with every dish, smile at every door and do it all without smothering you. I felt like I belonged there from the moment I stepped out of the car – something I was not expecting. Although the price is very high (the price of a baby crib, which my wife and I still have to get after this), I deeply suggest that you and the one you love find an excuse to dine there at least once. You will not regret it.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/697/masas-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"label": "checkplease_9339"
},
"checkplease_699": {
"type": "posts",
"id": "checkplease_699",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "699",
"score": null,
"sort": [
1207982898000
]
},
"guestAuthors": [],
"slug": "masas-recipe",
"title": "Masa's: Recipe",
"publishDate": 1207982898,
"format": "aside",
"headTitle": "Masa's: Recipe | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Masa’s: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=702\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=697\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=691\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Maine Peaky Toe Crab Salad with English Peas and Mint\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Gregory Short\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary French\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> First Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong> A light salad course of sweet Maine crab salad with English peas and mint.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 ounces Maine crabmeat (can substitute Dungeness)\u003cbr>\n4 ounces English peas\u003cbr>\n1 quart water\u003cbr>\n1/4 cup salt\u003cbr>\n1/2 ounce fresh mint\u003cbr>\nLoaf of brioche, about 1 lb.\u003cbr>\n2 tablespoons extra-virgin olive oil\u003cbr>\nJuice of one half lemon\u003cbr>\nSalt and Black Pepper to Taste\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Begin by picking through the crabmeat to ensure there are no shell fragments. Set aside and keep cold. To cook the peas, bring one quart of water to a boil in a large pot over high heat and add the salt.\u003c/p>\n\u003cp>2. Bring the water back to a rolling boil and add the peas. Cook them until they are tender, about 3-5 minutes. Remove them from the boiling water and place them into an ice bath to cool for one minute. Drain, set aside, and keep cold.\u003c/p>\n\u003cp>3. The croutons can be prepared from any type of bread you prefer. I recommend brioche. Preheat the oven to 350°. Cut the bread into 1/4-inch cubes and toast them lightly in the oven for a few minutes. Set aside at room temperature. Rinse and dry the mint leaves. Chop the leaves about medium fine. (The mint will hold its color better if chopped right before usage.)\u003c/p>\n\u003cp>4. In a large stainless steel or glass bowl, add the crab, peas, mint, and croutons. Add the olive oil and lemon juice. Mix again to incorporate. Season with salt and white pepper to your taste.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nThe crab may be molded in 5 or 6, two-inch ring molds and presented on 10-inch salad plates. Garnish with lightly dressed baby mixed lettuces.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nJosef Rosch Riesling Kabinett, Leiwener Klostergarten, Mosel 2005\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Maine Peaky Toe Crab Salad with English Peas and Mint\n\u003cstrong>Recipe Chef:\u003c/strong> Gregory Short\n\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary French\n\u003cstrong>Food Category:\u003c/strong> First Course\n\u003cstrong>Recipe Description:\u003c/strong> A light salad course of sweet Maine crab salad with English peas and mint.",
"status": "publish",
"parent": 0,
"modified": 1725665035,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 14,
"wordCount": 336
},
"headData": {
"title": "Masa's: Recipe | KQED",
"description": "Recipe Name: Maine Peaky Toe Crab Salad with English Peas and Mint\nRecipe Chef: Gregory Short\nType of Cuisine: Contemporary French\nFood Category: First Course\nRecipe Description: A light salad course of sweet Maine crab salad with English peas and mint.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Masa's: Recipe",
"datePublished": "2008-04-11T23:48:18-07:00",
"dateModified": "2024-09-06T16:23:55-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/699/masas-recipe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Masa’s: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=702\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=697\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=691\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Maine Peaky Toe Crab Salad with English Peas and Mint\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Gregory Short\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary French\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> First Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong> A light salad course of sweet Maine crab salad with English peas and mint.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 ounces Maine crabmeat (can substitute Dungeness)\u003cbr>\n4 ounces English peas\u003cbr>\n1 quart water\u003cbr>\n1/4 cup salt\u003cbr>\n1/2 ounce fresh mint\u003cbr>\nLoaf of brioche, about 1 lb.\u003cbr>\n2 tablespoons extra-virgin olive oil\u003cbr>\nJuice of one half lemon\u003cbr>\nSalt and Black Pepper to Taste\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Begin by picking through the crabmeat to ensure there are no shell fragments. Set aside and keep cold. To cook the peas, bring one quart of water to a boil in a large pot over high heat and add the salt.\u003c/p>\n\u003cp>2. Bring the water back to a rolling boil and add the peas. Cook them until they are tender, about 3-5 minutes. Remove them from the boiling water and place them into an ice bath to cool for one minute. Drain, set aside, and keep cold.\u003c/p>\n\u003cp>3. The croutons can be prepared from any type of bread you prefer. I recommend brioche. Preheat the oven to 350°. Cut the bread into 1/4-inch cubes and toast them lightly in the oven for a few minutes. Set aside at room temperature. Rinse and dry the mint leaves. Chop the leaves about medium fine. (The mint will hold its color better if chopped right before usage.)\u003c/p>\n\u003cp>4. In a large stainless steel or glass bowl, add the crab, peas, mint, and croutons. Add the olive oil and lemon juice. Mix again to incorporate. Season with salt and white pepper to your taste.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nThe crab may be molded in 5 or 6, two-inch ring molds and presented on 10-inch salad plates. Garnish with lightly dressed baby mixed lettuces.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nJosef Rosch Riesling Kabinett, Leiwener Klostergarten, Mosel 2005\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/699/masas-recipe",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_12"
],
"label": "checkplease_9339"
},
"checkplease_687": {
"type": "posts",
"id": "checkplease_687",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "687",
"score": null,
"sort": [
1207347508000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-season-1-episode-1-301",
"title": "Check, Please! Bay Area: Season 3: Episode 1 (#301)",
"publishDate": 1207347508,
"format": "aside",
"headTitle": "Check, Please! Bay Area: Season 3: Episode 1 (#301) | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>Check, Please! Bay Area’s third season episode 1 (#301) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Alfred’s Steakhouse\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=662\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=646\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=686\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Bacco \u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=670\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=647\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>El Tonayense Taco Truck\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=678\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=648\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE!\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>http://www.youtube.com/v/rWC4fSGRcKg\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/cp301iPod_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 decoding=\"async\" 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\u003c/p>\n\u003cp>\u003cstrong>Wines of the Week: KQED Wine Club\u003c/strong>\u003cbr>\nFrom 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=212\">\u003cstrong>2006 Sorrentino Falanghina, Versacrum, Italy\u003c/strong>\u003c/a>\u003cbr>\nNot a grape variety most people know, Falanghina is a true discovery. These white grapes grown on the slopes of Italy’s Mt. Vesuvius volcano produce an exotic, crisp wine that is simply delicious with food.\u003c/p>\n\u003cp>\u003cstrong>2005 Magito Zinfandel Panorama Blend, California\u003c/strong>\u003cbr>\nRich and lush, this hearty Zinfandel layers on the flavor with a dash of Syrah, Sangiovese, and Merlot blended in the mix. If you’re looking for a wine to pair with barbecued ribs, chili, or pepperoni pizza, this is a top pick.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Bacco\u003c/strong>\u003cbr>\nFinding parking in the Noe Valley neighborhood that’s home to Bacco Ristorante may be the hardest task you’ll have during a visit to this delicious spot. The authentic Italian food splashed with California flavor is perfectly complemented by a two-page wine list. Affordable selections — all from Italy — offer nearly something for everyone, as well as for every dish. With their melt-in-the-mouth burrata (a mozzarella-based cheese with creamy center) antipasti, order the fresh, full-bodied white, \u003cstrong>Feudi di San Gregorio Falanghina ($33)\u003c/strong>. With Bacco’s signature risottos and handmade pastas, you might want to move to a red.\u003c/p>\n\u003cp>When I nibbled on the pappardelle with a tomato lamb sauce, my choice for vino was the \u003cstrong>Caprai Montefalco Rosso\u003c/strong> from Umbria. Well-priced at $42, this smooth, sultry red is a favorite, as is a Rosso di Montalcino. Hailing from the area around the Tuscan hillside village of Montalcino, the Rosso is the less expensive version of Brunello di Montalcino, both made from Sangiovese grapes. Bacco has the lovely, aromatic \u003cstrong>Caprili Rosso di Montalcino\u003c/strong> for a cool $48.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>End your meal with a glass of either Vin santo dessert wine or lightly fizzy moscato, and you’ll feel as if you’ve been transported to Italy.\u003c/p>\n\n",
"blocks": [],
"excerpt": "Check, Please! Bay Area's third season episode 3 (#301) profiles and reviews these three Bay Area restaurants:\r\n1) \u003cstrong>Alfred's Steakhouse\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=662\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=646\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=686\">recipe\u003c/a> |\r\n2) \u003cstrong>Bacco\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=670\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=647\">reviews\u003c/a> |\r\n3) \u003cstrong>El Tonayense Taco Truck\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=678\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=648\">reviews\u003c/a> |",
"status": "publish",
"parent": 0,
"modified": 1727803759,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 16,
"wordCount": 493
},
"headData": {
"title": "Check, Please! Bay Area: Season 3: Episode 1 (#301) | KQED",
"description": "Check, Please! Bay Area's third season episode 3 (#301) profiles and reviews these three Bay Area restaurants:\r\n1) Alfred's Steakhouse: | restaurant information | reviews | recipe |\r\n2) Bacco: | restaurant information | reviews |\r\n3) El Tonayense Taco Truck: | restaurant information | reviews |",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area: Season 3: Episode 1 (#301)",
"datePublished": "2008-04-04T15:18:28-07:00",
"dateModified": "2024-10-01T10:29:19-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/687/check-please-bay-area-season-1-episode-1-301",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp301iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s third season episode 1 (#301) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Alfred’s Steakhouse\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=662\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=646\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=686\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Bacco \u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=670\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=647\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>El Tonayense Taco Truck\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=678\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=648\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE!\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>http://www.youtube.com/v/rWC4fSGRcKg\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/cp301iPod_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 decoding=\"async\" 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\u003c/p>\n\u003cp>\u003cstrong>Wines of the Week: KQED Wine Club\u003c/strong>\u003cbr>\nFrom 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=212\">\u003cstrong>2006 Sorrentino Falanghina, Versacrum, Italy\u003c/strong>\u003c/a>\u003cbr>\nNot a grape variety most people know, Falanghina is a true discovery. These white grapes grown on the slopes of Italy’s Mt. Vesuvius volcano produce an exotic, crisp wine that is simply delicious with food.\u003c/p>\n\u003cp>\u003cstrong>2005 Magito Zinfandel Panorama Blend, California\u003c/strong>\u003cbr>\nRich and lush, this hearty Zinfandel layers on the flavor with a dash of Syrah, Sangiovese, and Merlot blended in the mix. If you’re looking for a wine to pair with barbecued ribs, chili, or pepperoni pizza, this is a top pick.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Bacco\u003c/strong>\u003cbr>\nFinding parking in the Noe Valley neighborhood that’s home to Bacco Ristorante may be the hardest task you’ll have during a visit to this delicious spot. The authentic Italian food splashed with California flavor is perfectly complemented by a two-page wine list. Affordable selections — all from Italy — offer nearly something for everyone, as well as for every dish. With their melt-in-the-mouth burrata (a mozzarella-based cheese with creamy center) antipasti, order the fresh, full-bodied white, \u003cstrong>Feudi di San Gregorio Falanghina ($33)\u003c/strong>. With Bacco’s signature risottos and handmade pastas, you might want to move to a red.\u003c/p>\n\u003cp>When I nibbled on the pappardelle with a tomato lamb sauce, my choice for vino was the \u003cstrong>Caprai Montefalco Rosso\u003c/strong> from Umbria. Well-priced at $42, this smooth, sultry red is a favorite, as is a Rosso di Montalcino. Hailing from the area around the Tuscan hillside village of Montalcino, the Rosso is the less expensive version of Brunello di Montalcino, both made from Sangiovese grapes. Bacco has the lovely, aromatic \u003cstrong>Caprili Rosso di Montalcino\u003c/strong> for a cool $48.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>End your meal with a glass of either Vin santo dessert wine or lightly fizzy moscato, and you’ll feel as if you’ve been transported to Italy.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/687/check-please-bay-area-season-1-episode-1-301",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3731",
"checkplease_3734"
],
"label": "checkplease_9339"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"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",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"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": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"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",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"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 />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"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",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"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.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"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.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"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",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"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",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"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",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/checkplease?program=check-please": {
"isFetching": false,
"latestQuery": {
"from": 876,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1224,
"relation": "eq"
},
"items": [
"checkplease_741",
"checkplease_739",
"checkplease_691",
"checkplease_700",
"checkplease_692",
"checkplease_701",
"checkplease_696",
"checkplease_698",
"checkplease_702",
"checkplease_697",
"checkplease_699",
"checkplease_687"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"checkplease_program_check-please": {
"isLoading": true
},
"checkplease_9339": {
"type": "terms",
"id": "checkplease_9339",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9339",
"found": true
},
"relationships": {},
"name": "Check Please!",
"slug": "check-please",
"taxonomy": "program",
"description": null,
"featImg": null,
"headData": {
"title": "Check Please! Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1710,
"isLoading": false,
"link": "/checkplease/program/check-please"
},
"checkplease_3845": {
"type": "terms",
"id": "checkplease_3845",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3845",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 232,
"slug": "asian-fusion",
"isLoading": false,
"link": "/checkplease/category/asian-fusion"
},
"checkplease_3750": {
"type": "terms",
"id": "checkplease_3750",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cuisine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 161,
"slug": "cuisine",
"isLoading": false,
"link": "/checkplease/category/cuisine"
},
"checkplease_494": {
"type": "terms",
"id": "checkplease_494",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "494",
"found": true
},
"relationships": {},
"featImg": null,
"name": "korean",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "korean Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 171,
"slug": "korean",
"isLoading": false,
"link": "/checkplease/category/korean"
},
"checkplease_3738": {
"type": "terms",
"id": "checkplease_3738",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurant info",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurant info Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 156,
"slug": "restaurant-info",
"isLoading": false,
"link": "/checkplease/category/restaurant-info"
},
"checkplease_3739": {
"type": "terms",
"id": "checkplease_3739",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3739",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 157,
"slug": "san-francisco-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/san-francisco-restaurant-info"
},
"checkplease_850": {
"type": "terms",
"id": "checkplease_850",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "850",
"found": true
},
"relationships": {},
"featImg": null,
"name": "playground",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "playground Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 89,
"slug": "playground",
"isLoading": false,
"link": "/checkplease/tag/playground"
},
"checkplease_10": {
"type": "terms",
"id": "checkplease_10",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 15,
"slug": "reviews",
"isLoading": false,
"link": "/checkplease/category/reviews"
},
"checkplease_3731": {
"type": "terms",
"id": "checkplease_3731",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3731",
"found": true
},
"relationships": {},
"featImg": null,
"name": "episodes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "episodes Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 149,
"slug": "episodes",
"isLoading": false,
"link": "/checkplease/category/episodes"
},
"checkplease_3734": {
"type": "terms",
"id": "checkplease_3734",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3734",
"found": true
},
"relationships": {},
"featImg": null,
"name": "season 3",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "season 3 Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 152,
"slug": "season-3",
"isLoading": false,
"link": "/checkplease/category/season-3"
},
"checkplease_3741": {
"type": "terms",
"id": "checkplease_3741",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3741",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peninsula / south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peninsula / south bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 159,
"slug": "south-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/south-bay-restaurant-info"
},
"checkplease_820": {
"type": "terms",
"id": "checkplease_820",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "820",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new kapadokia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new kapadokia Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 85,
"slug": "new-kapadokia",
"isLoading": false,
"link": "/checkplease/tag/new-kapadokia"
},
"checkplease_3751": {
"type": "terms",
"id": "checkplease_3751",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "italian",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "italian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 162,
"slug": "italian-cuisine",
"isLoading": false,
"link": "/checkplease/category/italian-cuisine"
},
"checkplease_822": {
"type": "terms",
"id": "checkplease_822",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "822",
"found": true
},
"relationships": {},
"featImg": null,
"name": "aperto",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "aperto Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 18,
"slug": "aperto",
"isLoading": false,
"link": "/checkplease/tag/aperto"
},
"checkplease_12": {
"type": "terms",
"id": "checkplease_12",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/checkplease/category/recipes"
},
"checkplease_3761": {
"type": "terms",
"id": "checkplease_3761",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3761",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 177,
"slug": "french-cuisine",
"isLoading": false,
"link": "/checkplease/category/french-cuisine"
},
"checkplease_823": {
"type": "terms",
"id": "checkplease_823",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "823",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Masa's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Masa's Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 282,
"slug": "masas",
"isLoading": false,
"link": "/checkplease/tag/masas"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}