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"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",
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"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>",
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"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",
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"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>",
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"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>",
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"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",
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"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",
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"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>",
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"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>",
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"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>",
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"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",
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"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>",
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"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>",
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"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",
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"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",
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"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>",
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"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>",
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"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>",
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"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",
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"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>",
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"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>",
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"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",
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"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>",
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"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>",
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"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",
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"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",
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"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",
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"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>",
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"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>",
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"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>",
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"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",
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"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>",
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"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>",
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"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",
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"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>",
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"content": "\u003cp>\u003cstrong>Alfred’s Steakhouse [CLOSED]:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=646\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=686\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=687\">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/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>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/alfredsteakhouse1.jpg\" alt=\"Alfreds Steakhouse\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/alfredsteakhouse8.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/alfredsteakhouse5.jpg\" alt=\"Alfreds Steakhouse\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/alfredsteakhouse20.jpg\" alt=\"Alfreds Steakhouse\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/alfredsteakhouse18.jpg\" alt=\"Alfreds Steakhouse\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/alfredsteakhouse13.jpg\" alt=\"Alfreds Steakhouse\" hspace=\"3\">\u003c/p>\n\u003cp>[googlemaps https://maps.google.com/maps?f=q&hl=en&geocode=&q=alfreds+steakhouse+san+francisco&ie=UTF8&mrt=kmlkmz&cid=37794939,-122404161,17459147297893584525&s=AARTsJpCU15g3SNIo9YGeWwMA5NLd383qA&ll=37.805376,-122.402716&spn=0.023735,0.036478&z=14&iwloc=A&output=embed&w=425&h=350]\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=alfreds+steakhouse+san+francisco&ie=UTF8&mrt=kmlkmz&cid=37794939,-122404161,17459147297893584525&ll=37.805376,-122.402716&spn=0.023735,0.036478&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>\n659 Merchant Street (between Kearny and Montgomery Streets)\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot, validated\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-781-7058\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.alfredssteakhouse.com\">www.alfredssteakhouse.com\u003c/a>\u003cbr>\n\u003cstrong>Restaurant Owner:\u003c/strong> Al Petri\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Steakhouse\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicago rib steak, porterhouse, salmon\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20 a bottle; corkage waved if a bottle is purchased from the restaurant\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-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Available Sunday thru Thursday\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, Discover, Diners, American Express, JCB\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 24 hours in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Alfred’s Steakhouse [CLOSED]:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=646\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=686\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=687\">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/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>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/alfredsteakhouse1.jpg\" alt=\"Alfreds Steakhouse\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/alfredsteakhouse8.jpg\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/alfredsteakhouse5.jpg\" alt=\"Alfreds Steakhouse\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/alfredsteakhouse20.jpg\" alt=\"Alfreds Steakhouse\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/alfredsteakhouse18.jpg\" alt=\"Alfreds Steakhouse\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/alfredsteakhouse13.jpg\" alt=\"Alfreds Steakhouse\" hspace=\"3\">\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://maps.google.com/maps?f=q&hl=en&geocode=&q=alfreds+steakhouse+san+francisco&ie=UTF8&mrt=kmlkmz&cid=37794939,-122404161,17459147297893584525&s=AARTsJpCU15g3SNIo9YGeWwMA5NLd383qA&ll=37.805376,-122.402716&spn=0.023735,0.036478&z=14&iwloc=A&output=embed&w=425&h=350'\n title='https://maps.google.com/maps?f=q&hl=en&geocode=&q=alfreds+steakhouse+san+francisco&ie=UTF8&mrt=kmlkmz&cid=37794939,-122404161,17459147297893584525&s=AARTsJpCU15g3SNIo9YGeWwMA5NLd383qA&ll=37.805376,-122.402716&spn=0.023735,0.036478&z=14&iwloc=A&output=embed&w=425&h=350'\n width='425'\n height='350'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=alfreds+steakhouse+san+francisco&ie=UTF8&mrt=kmlkmz&cid=37794939,-122404161,17459147297893584525&ll=37.805376,-122.402716&spn=0.023735,0.036478&z=14&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n659 Merchant Street (between Kearny and Montgomery Streets)\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot, validated\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-781-7058\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.alfredssteakhouse.com\">www.alfredssteakhouse.com\u003c/a>\u003cbr>\n\u003cstrong>Restaurant Owner:\u003c/strong> Al Petri\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Steakhouse\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicago rib steak, porterhouse, salmon\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20 a bottle; corkage waved if a bottle is purchased from the restaurant\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-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prix fixe menu\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Available Sunday thru Thursday\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, Discover, Diners, American Express, JCB\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 24 hours in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Alfred’s Steakhouse: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=662\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=686\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=687\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/alfredsteakhouse14.jpg\" alt=\"Filet Mignon, Bernaise Sauce, Creamed Spinach\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/alfredsteakhouse15.jpg\" alt=\"French Fried Onion Strings\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/alfredsteakhouse4.jpg\" alt=\"Steaks on the Grill\" hspace=\"3\">\u003cbr>\nFilet Mignon with Bearnaise Sauce, side of Creamed Spinach; French Fried Onion Strings; Steaks on the Grill\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/charles-wibbelsman.jpg\" alt=\"Charles Wibbelsman\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Charles\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Kaiser Permanente Pediatrician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alfred’s Steakhouse\u003cbr>\n\u003cstrong>Reviewed Alfred’s Steakhouse:\u003c/strong> Saturday January 26, 2008\u003c/p>\n\u003cp> Dining at Alfred’s Steak House in the Financial District of downtown San Francisco is a sojourn into San Francisco of the 1950s and 1960s. It offers an old San Francisco setting, replete with classic Chinese red walls with black trim, restrained yet opulent interiors, and service second to none.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The moment that you step through the huge wooden doors of Alfred’s on Merchant Street, you feel the ambience of a bygone era and the warmth of the dark oak paneling throughout the rooms of this traditional and classic establishment. Alfred’s opened in 1928. The original location for many years was just a few blocks away on Broadway near the entrance to the Broadway tunnel. The new location has brought with it all of the classic features of the original restaurant, including the burgundy leather booths, the etched glass partitions between each booths, and stately crystal chandeliers. Soft and contemporary oil artwork adorns the walls.\u003c/p>\n\u003cp>Sitting at the bar with its extensive selections of many Scotch varieties and other choices from all over the world is a wonderful way to just relax when waiting for your table or friends to join you. In fact, it is interesting to note that Alfred’s offers a whiskey blended in San Francisco called Old Potrero Hotalings at $16 a shot, certainly a rarity in this day of steak houses that have branches from coast to coast.\u003c/p>\n\u003cp>Upon our arrival on a Saturday evening at eight o’clock, we were very warmly greeted by the somewhat matronly, very well groomed hostess and immediately seated in a very nice, private, red leather booth with table settings of nice white linens and classic cutlery. Our waiter, Doug, was most attentive and respective and courteous. He assisted us with questions concerning the menu but was in no way didactic, condescending, or aggressive in promoting a particular wine or menu selection. I chose the Wedge Salad, which came as a very hearty iceberg wedge with a generous and tangy creamy blue cheese dressing, garnished with a slender sliver of cucumber on the side. My guest chose the organic mixed green salad with a vinaigrette dressing and crumbled blue cheese. A generous bread tray with classic San Francisco sourdough bread came quickly to our table before the salads arrived. The wine list is extensive and diverse, but fairly priced. There was a large choice of imported red wines, ranging from France and Italy to local selections from Napa and other parts of California. We choose a bottle of Château Le Grand Sigognac Medoc 2005, priced at $33. It was an excellent full-bodied dry red wine with hints of cherry and spice and very suitable with red meat.\u003c/p>\n\u003cp>For entrees, I ordered the filet mignon, and my guest ordered the rib-eye steak, each were accompanied by a side dish of one’s choice from about ten selections. I chose the very tasty, yet still slightly al dente, and bright green creamed spinach, which came as a generous portion, and my guest choose a baked potato, which was not noteworthy. One of the highlights of the dinner was an additional side dish of french-fried onion strings ($4), which were presented in a beautifully folded cotton napkin on a silver plated stand, overflowing with the most delicious onion strings that I have ever tasted. It would be worth returning to Alfred’s just for the onion strings! Our beef entrees were cooked exactly as ordered, and the waiter was most generous in offering us as many of the side sauces as we wanted. Each was served in an individual sauceboat. I chose a béarnaise sauce as well as a creamy horseradish sauce, and my guest selected the peppercorn sauce and the Argentinean chimichurri. All were very good.\u003c/p>\n\u003cp>Although the portions were quite generous and most appealing to the palate, we were not able to consume the entirety of our entrees. We did, however, wish to sample the desserts. I chose the Italian Fried Crème, which was served by the waiter and ignited tableside. My guest chose the lemon tart. Both desserts were good, and the cost reasonable enough at $6 each.\u003c/p>\n\u003cp>Alfred’s Steakhouse is a walk back in time to a classic San Francisco when people dressed up for dinner, were greeted very personally, dined in an elegant and quiet setting, and had gracious service. It is the perfect restaurant for a special occasion, such as an anniversary or birthday and remains true to its many loyal patrons.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/tamsen-salvador.jpg\" alt=\"Tamsen Salvador\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tamsen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Internet Retailer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bacco\u003cbr>\n\u003cstrong>Reviewed Alfred’s Steakhouse:\u003c/strong> Tuesday January 29, 2008\u003c/p>\n\u003cp>Alfred’s is one of San Francisco’s oldest restaurants, founded in 1928. Originally located on Broadway, it moved a number of years back to Merchant Street on the cusp of Chinatown, North Beach, and the Financial District — a storied neighborhood to say the least. We arrived for dinner on a cold and foggy night and were a bit dubious when we found the restaurant on Merchant Street, basically an alley. We felt like we were characters in a Dashiell Hammett novel arriving at a Prohibition-era speakeasy.\u003c/p>\n\u003cp>We drove up to the unassuming restaurant entrance. Wondering where to park, we were pleased to see a sign directing us to the Hilton Hotel parking garage for complimentary parking. In a neighborhood full of one-way streets, all going in the opposite direction of where we wanted to go, we had to circle back a couple of times until we found the parking entrance. After an elevator ride into the Hilton lobby, then out the door, and down the alley to the restaurant, we wondered if we had found the restaurant’s main entrance. Once we walked through the door, our Dashiell Hammett imaginings were rewarded. The restaurant is right out of the 1920s/30s, all red and plush and filled with more booths than tables. Just the place for a romantic dinner, martini-infused business lunch, or nefarious rendezvous with a bootlegger. The circular crystal chandeliers set into the ceiling are from the original Broadway restaurant and are truly spectacular. The bar features a wall with at least 100 varieties of Scotch, but what caught our eye was the framed, original document proclaiming the restaurant closed for prohibition violations. We were primed for an old-fashioned, “steak and a baked.”\u003c/p>\n\u003cp>But first, a cocktail. We ordered a Manhattan, but our waiter soon returned to tell us that the bar did not have enough of the bourbon we requested to make an “up” drink. He quickly recommended a better bourbon, Russell’s, and told us that we would be charged for the lesser bourbon. So far, so good, and that Manhattan was the best I’d ever tasted –smooth and mellow. We settled in and ordered. Within less than two minutes, our salads arrived, startling us. Talk about feeling rushed.\u003c/p>\n\u003cp>I love anchovies, so I ordered the classic Caesar salad. The greens arrived heavily dressed and with large chunks of anchovies. There were so many anchovies that the salad was overwhelmed; it tasted like I was eating anchovies straight out of the tin. I didn’t enjoy it. Going for steakhouse classics, we also ordered the Wedge Salad with Pt. Reyes Original Bleu Cheese dressing. It, too, arrived overly dressed and the lettuce looked a bit brown around the edges. Again, the balance of flavors was off, and the salad was way too salty.\u003c/p>\n\u003cp>We consulted with our waiter to learn what he considered the best steak on the menu. He recommended the Bone-in Chicago Rib Steak. The menu proclaimed it “the most flavorful,” so we went with it and the Wild Mexican Shrimp. Alfred’s takes pride in the fact that their steaks are grilled over mesquite charcoal and that no other seasonings are used, not even salt or pepper. This is truly steak for the purest. Unfortunately, it also resulted in steak that didn’t have much flavor other than a bit of smokiness. Plus, it was barely warm and it was tough. There was still some silver skin on the surface of the steak, which should have been removed. The béarnaise sauce that we ordered didn’t help matters. It arrived tepid and had started to coagulate with a skin forming on top. The creamed spinach was inedible, it had an off taste and made us wonder if it was made with some foodservice product out of a bag or can. This was definitely not grandmother’s creamed spinach.\u003c/p>\n\u003cp>The Mexican Shrimp looked lovely and were tasty, but they arrived on the tepid side and were overcooked, which rendered them tough. The garlic mashed potatoes had a nice consistency but tasted overwhelmingly of raw garlic. Flavor balance was again out of whack. The onion strings might have been good if they had arrived hot and crispy. They were cold and soggy. Since we were at Alfred’s, we tried the fettuccine Alfredo. Sadly, this too was disappointing. The dish arrived steaming hot, but the fettuccine was over cooked to the point of being mushy, not at all al dente. I’m sure this isn’t the way it was made when Alfred’s founder, Alfredo Bacchini was alive.\u003c/p>\n\u003cp>Well, we thought, there’s always the wine to console ourselves with. But, alas, we ordered two glasses of the 2006 Côtes du Rhône Dom. Le Garrigon only to have one glass taste oxidized. We suspect that we got the last serving from a bottle that had been opened for a day or two, and then a glass from a freshly opened bottle. Not the way to do wine-by-the-glass service.\u003c/p>\n\u003cp>When it came time to order dessert, we hesitated. The meal had been a complete disappointment, but we didn’t want to give up on this piece of old San Francisco, so we ordered a slice of cheesecake to share. A pleasant ending to a less-than-satisfying dinner. The cheesecake was light and flavorful with a nice creamy consistency. The chocolate cookie base complemented the rich filling.\u003c/p>\n\u003cp>I know that Alfred’s is beloved by many, so maybe it was just an off night. It was a Tuesday evening and, perhaps, the A-Team had the night off. Maybe things would have been better on a Friday or Saturday night. I don’t know, but with so many restaurants to explore in San Francisco, I probably won’t go back.\u003c/p>\n\u003cp>As we walked back to the car, wrapped in San Francisco’s legendary fog, we pondered the mystery of where to find a great steak in San Francisco. If only Sam Spade were around to guide us.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/doug-lemoine.jpg\" alt=\"Doug Lemoine\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Doug\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> High Tech Product Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Tonayense Taco Truck\u003cbr>\n\u003cstrong>Reviewed Alfred’s Steakhouse:\u003c/strong> Friday January 25, 2008\u003c/p>\n\u003cp>I’m from Kansas City, so I’ve been to quite a few steakhouses. KC has some classics — the \u003ca href=\"http://www.goldenox.com/\">\u003cstrong>Golden Ox\u003c/strong>\u003c/a>, \u003ca href=\"http://www.plazaiiisteakhouse.com/\">\u003cstrong>Plaza III\u003c/strong>\u003c/a>, \u003ca href=\"http://www.jessandjims.com/\">\u003cstrong>Jess & Jim’s\u003c/strong>\u003c/a>— and I’m pretty skeptical that others will be able to compete with them. That said, I have to admit that Alfred’s is pretty much everything a steakhouse should be. It’s got the decor — deep, dark red walls — the plentiful, powerful mixed drinks, the big, tasty steaks, and the really expertly prepared sides. I was ready to point out every flaw, but it was hard to find fault with anything.\u003c/p>\n\u003cp>The location and the decor are classic. It’s on a side street just a block from the Transamerica Building, but it has a sort of speakeasy kind of vibe. You walk in through a nondescript door, and suddenly you’re inside a lush, expansive space. It’s like you’ve stumbled into another dimension, and that dimension is very deeply red. But really can you call it a steakhouse if it doesn’t have dark red walls, red leather booths, and wall-to-wall carpeting?\u003c/p>\n\u003cp>I visited with five friends, so we got a good selection of food. Sides-wise, the escargot was rich and tasty, and the mac and cheese was pretty good. I wouldn’t expect a steakhouse to waste time trying to make a good salad, and Alfred’s doesn’t. The “mixed field greens” were not terrible, but mine were a long way from fresh-tasting and in the Bay Area — even in February — they should be able to do better.\u003c/p>\n\u003cp>The mixed drinks were enormous, and well-prepared. Alfred’s serves them milkshake-style — giving you a healthy amount in a shaker along with your full glass. Beer-wise, they had one on tap. Sam Adams. (They were out of the others — Anchor and something else). I didn’t get upset, because I don’t totally hate Sam Adams, but still: It’s an airport beer. It’s what you get when you’re stuck in Denver and you don’t want Bud Light. It was disappointing, but like I said I didn’t freak out.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I got the New York Strip — also known as the Kansas City Strip — with fries, and my dinner overall was excellent. The fries were especially good — salty, thin, and crispy, a perfect counterpoint to the very nicely prepared steak.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n659 Merchant Street (between Kearny and Montgomery Streets)\r\nSan Francisco, CA 94111\r\n\u003cstrong>Phone:\u003c/strong> 415-781-7058\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.alfredssteakhouse.com\">www.alfredssteakhouse.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"description": "Location:\r\n659 Merchant Street (between Kearny and Montgomery Streets)\r\nSan Francisco, CA 94111\r\nPhone: 415-781-7058\r\nWebsite: www.alfredssteakhouse.com\r\nReviewed: Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Alfred’s Steakhouse: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=662\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=686\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=687\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/alfredsteakhouse14.jpg\" alt=\"Filet Mignon, Bernaise Sauce, Creamed Spinach\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/alfredsteakhouse15.jpg\" alt=\"French Fried Onion Strings\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/alfredsteakhouse4.jpg\" alt=\"Steaks on the Grill\" hspace=\"3\">\u003cbr>\nFilet Mignon with Bearnaise Sauce, side of Creamed Spinach; French Fried Onion Strings; Steaks on the Grill\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/charles-wibbelsman.jpg\" alt=\"Charles Wibbelsman\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Charles\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Kaiser Permanente Pediatrician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Alfred’s Steakhouse\u003cbr>\n\u003cstrong>Reviewed Alfred’s Steakhouse:\u003c/strong> Saturday January 26, 2008\u003c/p>\n\u003cp> Dining at Alfred’s Steak House in the Financial District of downtown San Francisco is a sojourn into San Francisco of the 1950s and 1960s. It offers an old San Francisco setting, replete with classic Chinese red walls with black trim, restrained yet opulent interiors, and service second to none.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The moment that you step through the huge wooden doors of Alfred’s on Merchant Street, you feel the ambience of a bygone era and the warmth of the dark oak paneling throughout the rooms of this traditional and classic establishment. Alfred’s opened in 1928. The original location for many years was just a few blocks away on Broadway near the entrance to the Broadway tunnel. The new location has brought with it all of the classic features of the original restaurant, including the burgundy leather booths, the etched glass partitions between each booths, and stately crystal chandeliers. Soft and contemporary oil artwork adorns the walls.\u003c/p>\n\u003cp>Sitting at the bar with its extensive selections of many Scotch varieties and other choices from all over the world is a wonderful way to just relax when waiting for your table or friends to join you. In fact, it is interesting to note that Alfred’s offers a whiskey blended in San Francisco called Old Potrero Hotalings at $16 a shot, certainly a rarity in this day of steak houses that have branches from coast to coast.\u003c/p>\n\u003cp>Upon our arrival on a Saturday evening at eight o’clock, we were very warmly greeted by the somewhat matronly, very well groomed hostess and immediately seated in a very nice, private, red leather booth with table settings of nice white linens and classic cutlery. Our waiter, Doug, was most attentive and respective and courteous. He assisted us with questions concerning the menu but was in no way didactic, condescending, or aggressive in promoting a particular wine or menu selection. I chose the Wedge Salad, which came as a very hearty iceberg wedge with a generous and tangy creamy blue cheese dressing, garnished with a slender sliver of cucumber on the side. My guest chose the organic mixed green salad with a vinaigrette dressing and crumbled blue cheese. A generous bread tray with classic San Francisco sourdough bread came quickly to our table before the salads arrived. The wine list is extensive and diverse, but fairly priced. There was a large choice of imported red wines, ranging from France and Italy to local selections from Napa and other parts of California. We choose a bottle of Château Le Grand Sigognac Medoc 2005, priced at $33. It was an excellent full-bodied dry red wine with hints of cherry and spice and very suitable with red meat.\u003c/p>\n\u003cp>For entrees, I ordered the filet mignon, and my guest ordered the rib-eye steak, each were accompanied by a side dish of one’s choice from about ten selections. I chose the very tasty, yet still slightly al dente, and bright green creamed spinach, which came as a generous portion, and my guest choose a baked potato, which was not noteworthy. One of the highlights of the dinner was an additional side dish of french-fried onion strings ($4), which were presented in a beautifully folded cotton napkin on a silver plated stand, overflowing with the most delicious onion strings that I have ever tasted. It would be worth returning to Alfred’s just for the onion strings! Our beef entrees were cooked exactly as ordered, and the waiter was most generous in offering us as many of the side sauces as we wanted. Each was served in an individual sauceboat. I chose a béarnaise sauce as well as a creamy horseradish sauce, and my guest selected the peppercorn sauce and the Argentinean chimichurri. All were very good.\u003c/p>\n\u003cp>Although the portions were quite generous and most appealing to the palate, we were not able to consume the entirety of our entrees. We did, however, wish to sample the desserts. I chose the Italian Fried Crème, which was served by the waiter and ignited tableside. My guest chose the lemon tart. Both desserts were good, and the cost reasonable enough at $6 each.\u003c/p>\n\u003cp>Alfred’s Steakhouse is a walk back in time to a classic San Francisco when people dressed up for dinner, were greeted very personally, dined in an elegant and quiet setting, and had gracious service. It is the perfect restaurant for a special occasion, such as an anniversary or birthday and remains true to its many loyal patrons.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/tamsen-salvador.jpg\" alt=\"Tamsen Salvador\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tamsen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Internet Retailer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bacco\u003cbr>\n\u003cstrong>Reviewed Alfred’s Steakhouse:\u003c/strong> Tuesday January 29, 2008\u003c/p>\n\u003cp>Alfred’s is one of San Francisco’s oldest restaurants, founded in 1928. Originally located on Broadway, it moved a number of years back to Merchant Street on the cusp of Chinatown, North Beach, and the Financial District — a storied neighborhood to say the least. We arrived for dinner on a cold and foggy night and were a bit dubious when we found the restaurant on Merchant Street, basically an alley. We felt like we were characters in a Dashiell Hammett novel arriving at a Prohibition-era speakeasy.\u003c/p>\n\u003cp>We drove up to the unassuming restaurant entrance. Wondering where to park, we were pleased to see a sign directing us to the Hilton Hotel parking garage for complimentary parking. In a neighborhood full of one-way streets, all going in the opposite direction of where we wanted to go, we had to circle back a couple of times until we found the parking entrance. After an elevator ride into the Hilton lobby, then out the door, and down the alley to the restaurant, we wondered if we had found the restaurant’s main entrance. Once we walked through the door, our Dashiell Hammett imaginings were rewarded. The restaurant is right out of the 1920s/30s, all red and plush and filled with more booths than tables. Just the place for a romantic dinner, martini-infused business lunch, or nefarious rendezvous with a bootlegger. The circular crystal chandeliers set into the ceiling are from the original Broadway restaurant and are truly spectacular. The bar features a wall with at least 100 varieties of Scotch, but what caught our eye was the framed, original document proclaiming the restaurant closed for prohibition violations. We were primed for an old-fashioned, “steak and a baked.”\u003c/p>\n\u003cp>But first, a cocktail. We ordered a Manhattan, but our waiter soon returned to tell us that the bar did not have enough of the bourbon we requested to make an “up” drink. He quickly recommended a better bourbon, Russell’s, and told us that we would be charged for the lesser bourbon. So far, so good, and that Manhattan was the best I’d ever tasted –smooth and mellow. We settled in and ordered. Within less than two minutes, our salads arrived, startling us. Talk about feeling rushed.\u003c/p>\n\u003cp>I love anchovies, so I ordered the classic Caesar salad. The greens arrived heavily dressed and with large chunks of anchovies. There were so many anchovies that the salad was overwhelmed; it tasted like I was eating anchovies straight out of the tin. I didn’t enjoy it. Going for steakhouse classics, we also ordered the Wedge Salad with Pt. Reyes Original Bleu Cheese dressing. It, too, arrived overly dressed and the lettuce looked a bit brown around the edges. Again, the balance of flavors was off, and the salad was way too salty.\u003c/p>\n\u003cp>We consulted with our waiter to learn what he considered the best steak on the menu. He recommended the Bone-in Chicago Rib Steak. The menu proclaimed it “the most flavorful,” so we went with it and the Wild Mexican Shrimp. Alfred’s takes pride in the fact that their steaks are grilled over mesquite charcoal and that no other seasonings are used, not even salt or pepper. This is truly steak for the purest. Unfortunately, it also resulted in steak that didn’t have much flavor other than a bit of smokiness. Plus, it was barely warm and it was tough. There was still some silver skin on the surface of the steak, which should have been removed. The béarnaise sauce that we ordered didn’t help matters. It arrived tepid and had started to coagulate with a skin forming on top. The creamed spinach was inedible, it had an off taste and made us wonder if it was made with some foodservice product out of a bag or can. This was definitely not grandmother’s creamed spinach.\u003c/p>\n\u003cp>The Mexican Shrimp looked lovely and were tasty, but they arrived on the tepid side and were overcooked, which rendered them tough. The garlic mashed potatoes had a nice consistency but tasted overwhelmingly of raw garlic. Flavor balance was again out of whack. The onion strings might have been good if they had arrived hot and crispy. They were cold and soggy. Since we were at Alfred’s, we tried the fettuccine Alfredo. Sadly, this too was disappointing. The dish arrived steaming hot, but the fettuccine was over cooked to the point of being mushy, not at all al dente. I’m sure this isn’t the way it was made when Alfred’s founder, Alfredo Bacchini was alive.\u003c/p>\n\u003cp>Well, we thought, there’s always the wine to console ourselves with. But, alas, we ordered two glasses of the 2006 Côtes du Rhône Dom. Le Garrigon only to have one glass taste oxidized. We suspect that we got the last serving from a bottle that had been opened for a day or two, and then a glass from a freshly opened bottle. Not the way to do wine-by-the-glass service.\u003c/p>\n\u003cp>When it came time to order dessert, we hesitated. The meal had been a complete disappointment, but we didn’t want to give up on this piece of old San Francisco, so we ordered a slice of cheesecake to share. A pleasant ending to a less-than-satisfying dinner. The cheesecake was light and flavorful with a nice creamy consistency. The chocolate cookie base complemented the rich filling.\u003c/p>\n\u003cp>I know that Alfred’s is beloved by many, so maybe it was just an off night. It was a Tuesday evening and, perhaps, the A-Team had the night off. Maybe things would have been better on a Friday or Saturday night. I don’t know, but with so many restaurants to explore in San Francisco, I probably won’t go back.\u003c/p>\n\u003cp>As we walked back to the car, wrapped in San Francisco’s legendary fog, we pondered the mystery of where to find a great steak in San Francisco. If only Sam Spade were around to guide us.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/doug-lemoine.jpg\" alt=\"Doug Lemoine\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Doug\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> High Tech Product Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Tonayense Taco Truck\u003cbr>\n\u003cstrong>Reviewed Alfred’s Steakhouse:\u003c/strong> Friday January 25, 2008\u003c/p>\n\u003cp>I’m from Kansas City, so I’ve been to quite a few steakhouses. KC has some classics — the \u003ca href=\"http://www.goldenox.com/\">\u003cstrong>Golden Ox\u003c/strong>\u003c/a>, \u003ca href=\"http://www.plazaiiisteakhouse.com/\">\u003cstrong>Plaza III\u003c/strong>\u003c/a>, \u003ca href=\"http://www.jessandjims.com/\">\u003cstrong>Jess & Jim’s\u003c/strong>\u003c/a>— and I’m pretty skeptical that others will be able to compete with them. That said, I have to admit that Alfred’s is pretty much everything a steakhouse should be. It’s got the decor — deep, dark red walls — the plentiful, powerful mixed drinks, the big, tasty steaks, and the really expertly prepared sides. I was ready to point out every flaw, but it was hard to find fault with anything.\u003c/p>\n\u003cp>The location and the decor are classic. It’s on a side street just a block from the Transamerica Building, but it has a sort of speakeasy kind of vibe. You walk in through a nondescript door, and suddenly you’re inside a lush, expansive space. It’s like you’ve stumbled into another dimension, and that dimension is very deeply red. But really can you call it a steakhouse if it doesn’t have dark red walls, red leather booths, and wall-to-wall carpeting?\u003c/p>\n\u003cp>I visited with five friends, so we got a good selection of food. Sides-wise, the escargot was rich and tasty, and the mac and cheese was pretty good. I wouldn’t expect a steakhouse to waste time trying to make a good salad, and Alfred’s doesn’t. The “mixed field greens” were not terrible, but mine were a long way from fresh-tasting and in the Bay Area — even in February — they should be able to do better.\u003c/p>\n\u003cp>The mixed drinks were enormous, and well-prepared. Alfred’s serves them milkshake-style — giving you a healthy amount in a shaker along with your full glass. Beer-wise, they had one on tap. Sam Adams. (They were out of the others — Anchor and something else). I didn’t get upset, because I don’t totally hate Sam Adams, but still: It’s an airport beer. It’s what you get when you’re stuck in Denver and you don’t want Bud Light. It was disappointing, but like I said I didn’t freak out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I got the New York Strip — also known as the Kansas City Strip — with fries, and my dinner overall was excellent. The fries were especially good — salty, thin, and crispy, a perfect counterpoint to the very nicely prepared steak.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"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.",
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