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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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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n659 Merchant Street (between Kearny and Montgomery Streets)\r\nSan Francisco, CA 94111\r\n[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 />\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>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=646\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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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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"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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"content": "\u003cp>\u003cstrong>Alfred’s Steakhouse: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=662\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=646\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=687\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Chimichurri Sauce\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Al Petri\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Steakhouse\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Sauce\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong> A traditional Argentinean condiment served smeared over steak. It is also good on grilled fish or grilled chicken.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 bunches of Italian, flat-leaf parsley, roughly chopped\u003cbr>\n7 cloves of garlic, minced\u003cbr>\n1 red onion, diced fine\u003cbr>\n1/4 cup red wine\u003cbr>\n1 teaspoon cumin\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\nPinch of red chili flakes\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Mix all together, and enjoy with a fine steak.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Alfred’s Steakhouse: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=662\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=646\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=687\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Chimichurri Sauce\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Al Petri\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Steakhouse\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Sauce\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong> A traditional Argentinean condiment served smeared over steak. It is also good on grilled fish or grilled chicken.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 bunches of Italian, flat-leaf parsley, roughly chopped\u003cbr>\n7 cloves of garlic, minced\u003cbr>\n1 red onion, diced fine\u003cbr>\n1/4 cup red wine\u003cbr>\n1 teaspoon cumin\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\nPinch of red chili flakes\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Bacco:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=647\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2008/04/04/check-please-bay-area-season-1-episode-1-301/\">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/bacco14.jpg\" alt=\"Bacco\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/bacco5.jpg\" alt=\"Bacco\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/bacco6.jpg\" alt=\"Bacco\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/bacco1.jpg\" alt=\"Bacco\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/bacco17.jpg\" alt=\"Bacco\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/bacco18.jpg\" alt=\"Bacco\" hspace=\"3\">\u003c/p>\n\u003cp>[googlemaps https://maps.google.com/maps?f=q&hl=en&geocode=&q=bacco+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37751465,-122436249,4723016711133440643&s=AARTsJqDFElP6cOfEeRVK178TSrRPSqXSw&ll=37.761623,-122.432585&spn=0.023749,0.036478&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=bacco+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37751465,-122436249,4723016711133440643&ll=37.761623,-122.432585&spn=0.023749,0.036478&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>\n737 Diamond Street (between 24th and Elizabeth Streets)\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-282-4969\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@baccosf.com\">info@baccosf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.baccosf.com\">www.baccosf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Paolo Dominici\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Paolo Dominici\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Jose Louis Pimentel\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Regional Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Rigatoni, fregola, and made-to-order risotto\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 2-3 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Only on weekends and holidays\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> 2-3 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n737 Diamond Street (between 24th and Elizabeth Streets)\r\nSan Francisco, CA 94111\r\n[googlemaps https://maps.google.com/maps?f=q&hl=en&geocode=&q=bacco+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37751465,-122436249,4723016711133440643&s=AARTsJqDFElP6cOfEeRVK178TSrRPSqXSw&ll=37.761623,-122.432585&spn=0.023749,0.036478&z=14&iwloc=A&output=embed&w=425&h=350]\u003cbr />\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=bacco+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37751465,-122436249,4723016711133440643&ll=37.761623,-122.432585&spn=0.023749,0.036478&z=14&iwloc=A&source=embed\">View Larger Map\u003c/a>\r\n\u003ca href=\"https://ww2.kqed.org/checkplease/?p=647\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bacco:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=647\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2008/04/04/check-please-bay-area-season-1-episode-1-301/\">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/bacco14.jpg\" alt=\"Bacco\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/bacco5.jpg\" alt=\"Bacco\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/bacco6.jpg\" alt=\"Bacco\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/bacco1.jpg\" alt=\"Bacco\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/bacco17.jpg\" alt=\"Bacco\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/bacco18.jpg\" alt=\"Bacco\" hspace=\"3\">\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://maps.google.com/maps?f=q&hl=en&geocode=&q=bacco+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37751465,-122436249,4723016711133440643&s=AARTsJqDFElP6cOfEeRVK178TSrRPSqXSw&ll=37.761623,-122.432585&spn=0.023749,0.036478&z=14&iwloc=A&output=embed&w=425&h=350'\n title='https://maps.google.com/maps?f=q&hl=en&geocode=&q=bacco+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37751465,-122436249,4723016711133440643&s=AARTsJqDFElP6cOfEeRVK178TSrRPSqXSw&ll=37.761623,-122.432585&spn=0.023749,0.036478&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=bacco+san+francisco&mrt=kmlkmz&ie=UTF8&cid=37751465,-122436249,4723016711133440643&ll=37.761623,-122.432585&spn=0.023749,0.036478&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>\n737 Diamond Street (between 24th and Elizabeth Streets)\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-282-4969\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@baccosf.com\">info@baccosf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.baccosf.com\">www.baccosf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Paolo Dominici\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Paolo Dominici\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Jose Louis Pimentel\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Regional Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Rigatoni, fregola, and made-to-order risotto\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 2-3 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Only on weekends and holidays\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> 2-3 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bacco: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=670\">restaurant info\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/bacco22.jpg\" alt=\"Crema di Zucca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/bacco24.jpg\" alt=\"Tagliata\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/bacco25.jpg\" alt=\"Garganelli\" hspace=\"3\">\u003cbr>\nCrema di Zucca: Cream of Butternut Squash Soup with Gorgonzola and Sage; Tagliata: Grilled Angus Sterling Silver Flat Iron Steak with Balsamic Reduction, Tuscan Style Cannellini Beans and Sautéed Organic Broccoli Rabe; Garganelli: Pasta with Homemade Sausage\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/tamsen-salvador.jpg\" alt=\"Tamsen Salvador\" align=\"left\" hspace=\"4\">\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 Bacco:\u003c/strong> Saturday February 2, 2008\u003c/p>\n\u003cp>I had the great good fortune of growing up with Italian grandparents. Whenever I visited, there was always something warm and inviting cooking in the kitchen. It didn’t matter what time of day it was, when you walked through the front door you felt welcome and comfortable. When I pull back the heavy curtain at the entrance to Ristorante Bacco and step inside, I always feel welcome and comfortable. That’s one of the reasons I’ve been going to this Noe Valley restaurant for the past decade. Bacco is my “go-to” restaurant no matter what the occasion: dinner with friends, client meetings over a bowl of pasta, dining with my very picky parents (gotta love ‘em), and even a kid-friendly dinner to celebrate my niece’s 10th birthday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu holds true to the fundamentals of fine Italian cooking, quality ingredients prepared simply but well. My absolute favorite dish is the rigatoni pasta in a tomato cream sauce with fresh peas and homemade spicy sausage. There was a period of about two years when I ordered nothing but this pasta with a salad. It is a true comfort food. Whenever I visit, I really have to force myself to order something else. And, when I do, I usually go for the risotto of the day, especially if it’s October or November when the white truffles of Alba, Italy are in season, and truffle risotto is on the menu. The risotto at Bacco is always made to order. There are no shortcuts taken. The result is a creamy risotto, which always arrives perfectly cooked “all’onda,” which means wavy (it’s a wetter risotto, and if you shake the plate, waves form).\u003c/p>\n\u003cp>During a recent visit to Bacco we ordered the Burrata antipasto and squash soup as starters. The soup was more refined than the thick squash soup I’m accustomed to. It was velvety smooth and partnered perfectly with a light sprinkling of freshly grated Parmesan cheese. The flavors came together deliciously and reminded me of a wonderful dinner shared in Tuscany with my parents and cousins. The Burrata was new to me. I’d heard of it, but until recently it wasn’t available in the U.S. It is an imported cheese made of mozzarella and cream. It has an outer layer of mozzarella and a cream and mozzarella center. Bacco served a good-sized ball of Burrata on a bed of arugula with slices of prosciutto di Parma, black olives, and extra-virgin olive oil. The buttery sweetness of the cheese mixed with the saltiness of the ham and olives and the peppery arugula to great effect. We couldn’t resist using the homemade whole wheat bread to soak up the cheesy goodness.\u003c/p>\n\u003cp>Next we enjoyed the rigatoni as usual, and another new dish for us, stewed wild boar with vegetables and buckwheat polenta. We’d never tasted buckwheat polenta before, but it was delicious, warm, and nutty with a great texture that’s a bit coarser than cornmeal polenta. The flavors of the stew were very good, but the boar meat was a bit tough; it could have used some more time stewing.\u003c/p>\n\u003cp>The vegetable side dishes are always simple and well prepared. The Brussels sprouts were sautéed with bits of crispy pancetta. They were just the right texture, not overcooked or undercooked. The string beans were cooked with a classic spicy arrabbiata sauce, again done just right.\u003c/p>\n\u003cp>Desserts at Bacco are straightforward but delicious. A perennial favorite is the affogato. What’s not to like about vanilla gelato doused with espresso and topped with cream? The tiramisu, while not a cutting edge dessert, is the best in town, light and flavorful.\u003c/p>\n\u003cp>The service at Bacco is very Italian, in that it seems more professional than at other restaurants. Most of the waiters have been there for a few years and know not to pile dirty plates and napkins together. They have been trained to provide unobtrusive service, but when you ask a question or start up a conversation, the waiters are all quite knowledgeable and charming, after all they are true Italians. Likewise the owner and host, Paolo, is attentive, and he’s always happy to explain ingredients or preparation techniques.\u003c/p>\n\u003cp>There’s nothing as powerful as a food memory. Bacco always brings back happy memories of my trips to Italy and childhood dinners at my Nonni’s house. Best of all, it creates new memories of time spent with family, friends and, yes, even clients.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" 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 Bacco:\u003c/strong> Wednesday January 23, 2008\u003c/p>\n\u003cp>The moment you arrive at Bacco, you realize that you have entered an establishment that is here for the long term. The solid dark ceramic floor, and sage green and sunflower walls are evocative of a restaurant that is part of an \u003ci>albergo\u003c/i> (inn) located in a small town either in Umbria or Southern Tuscany.\u003c/p>\n\u003cp>We were cordially greeted by the owner and seated at a small round table with country Napoleonic chairs adjacent to the window in an attractive sunken dining room. The table was set with simple flatware and candlelit. Our Venetian waiter asked if we would like a glass of wine while we perused the various selections from the standard menu and the \u003cem>Speciali Del Giorno\u003c/em>. This restaurant offers a three-course, prix fixe menu Sunday through Thursday for $37 (plus supplements, depending upon entrée) Included therein is one appetizer, entrée, and a dessert. A special that evening, which I considered but did not order, was the \u003cem>Risotto al Tartufo Bianco\u003c/em>, a made-to-order risotto with fresh Oregon white truffle. (There was a supplemental charge of $7 for this entrée selection.)\u003c/p>\n\u003cp>I ordered the \u003cem>crema di zucca\u003c/em>, a cream of butternut squash soup with gorgonzola and sage, while my guest ordered the \u003cem>Insalata Bacco\u003c/em>, a blend of wild arugula, radicchio, roasted walnuts, Gorgonzola cheese, and balsamic dressing. Both were very good. The soup had a very nice depth of flavors without any being particularly dominating or detracting from the overall gustatory pleasure of the dish. In addition, regarding texture, it was neither too thin, nor too thick the way some soups these days often have become. In sum, it tasted homemade in every way. Likewise, the salad was very fresh and redolent of a good quality extra virgin olive oil and balsamic vinegar, which was proportioned just right. It was neither too acidic nor too oily, but had the perfect balance of flavor as would be traditionally prepared in a fine establishment in Italy.\u003c/p>\n\u003cp>For the entrees, I selected the \u003cem>Tagliata\u003c/em>, a grilled Angus Sterling Silver flat iron steak with balsamic reduction served with Tuscan-style cannellini beans and sautéed organic broccoli rabe (with a $3 supplement), while my guest chose the \u003cem>Vitello\u003c/em>, a stuffed and breaded veal scaloppine with prosciutto, fresh mozzarella cheese, and caramelized onions. My steak was very good, if a bit rarer than the medium that I ordered. The balsamic reduction sauce was beautifully colored and rich without being the least bit greasy or acidic. On the other hand, the veal entrée seemed somewhat greasy and suffered from lack of crispness, perhaps due to not having been cooked in hot enough oil. It also could have been warmer. The northern Italian red sauce served along side lacked any real flavor or pleasing color and seemed too oily.\u003c/p>\n\u003cp>We each chose desserts. My guest took the tiramisu, which was light and creamy but not very strongly flavored while I chose the \u003cem>Sfogliata di Male\u003c/em>, slices of baked caramelized apple in puff pastry and served with vanilla gelato. In addition to a light caramel glaze, the plate was dusted with cinnamon and sugar. A very nice ending.\u003c/p>\n\u003cp>Our wine was the last bottle of a Dolcetto di Dogliani Cascina Minella (2004) from the Piedmont region of Italy ($44). It was a very fine wine with a shimmering and clear color in the glass and hints of ripe red fruits, including cherry and black currant.\u003c/p>\n\u003cp>Bacco is a restaurant with an ambience that is soft and romantic; nevertheless it feels a bit sparse and unfinished in execution. Also, the table settings are reflective of this by introducing porcelain exhibition bowls and plates, which add to the dramatic and warm atmosphere. The restaurant’s quest to remain up to date in the face of strong competition in this category could be enhanced by adding more distinctive wine glasses and a continued search for new and interesting regional recipes to introduce to San Francisco. Overall, the food is good and sometimes excellent, while the portions remain adequate but a little small. The establishment received an excellent score of 94% from the San Francisco Health Department in an area where others did not fare nearly as well.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" 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 Bacco:\u003c/strong> Sunday January 27, 2008\u003c/p>\n\u003cp>My girlfriend (Mara) and I went to Bacco on what seemed to be the rainiest, windiest, coldest Sunday night in the history of San Francisco. It’s on a quiet street in Noe Valley, only four blocks from the 24th Street J-train stop, but I was thoroughly chilled by the time we walked in. What I noticed right off the bat about Bacco: It was warm. Cozy, even. It’s got a funky layout, the dining room is split-level with high ceilings, and it’s strung lengthwise across two storefronts with nice big windows onto the street, but it seems to make good use of the space. We both felt like it was a comfy spot from which to watch the storm.\u003c/p>\n\u003cp>Food-wise, it was solid, not outstanding. The crowd seemed neighborhood-y, and I get the sense that Bacco aims to be a place that delivers the dependables and serves up seasonal favorites, not a place that’s going to blow your food-mind or make you feel like you’re at the very cuttingest of edges. And thank goodness for that — who needs flash on a chilly night? I thought that the garganelli was pretty remarkable. The pasta was fresh and springy and really tasty, and the homemade sausage was plentiful and spicy. Mara’s apple tart was good, too. (The dessert took a while to arrive, but when it did, it was clear that the tart had just come out of the oven — or it tasted like it did, anyway).\u003c/p>\n\u003cp>The service was unpretentious, attentive, competent — you name it. It was good. It was professional and classy, i.e. having a super-chic haircut does not qualify you for a job here. Anyway, our waiter didn’t hover over us or secretly spirit dishes away as we glanced out the window, but he was always around, and he capably answered all of our questions. It was clear from the beginning that we were in good hands, and that’s all that matters, really.\u003c/p>\n\u003cp>I know \u003ci>Check, Please!\u003c/i> is generally wine-oriented, so I’ll say this: The wine list appeared to be Italian in language and one page in length.\u003c/p>\n\u003cp>The beer list, on the other hand, left much to be desired. As much as I like Italian food, Italian beer is, in my experience, disgusting. Maybe it doesn’t travel well? In any case, there are a great many local beers that taste quite nice with pasta, and none were on Bacco’s list. On another night, a moderately cool night, this would have been a big deal for me. The weird thing is that even beer-ignorant restaurants will serve one decent beer (perhaps by accident), so maybe there’s a method to Bacco’s madness? Maybe they just don’t want customers to drink beer? \u003cem>Check, Please!\u003c/em> should do an investigative follow-up to this.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In the end, Bacco is kinda your father’s Oldsmobile, and that’s not a bad thing. If I lived in the neighborhood, I’d probably head there on cold, rainy nights, and I’d definitely explore the pasta section further.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n737 Diamond Street (between 24th and Elizabeth Streets)\r\nSan Francisco, CA 94111\r\n\u003cstrong>Phone:\u003c/strong> 415-282-4969\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"www.baccosf.com\">www.baccosf.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Regional Italian\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bacco: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=670\">restaurant info\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/bacco22.jpg\" alt=\"Crema di Zucca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/bacco24.jpg\" alt=\"Tagliata\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/bacco25.jpg\" alt=\"Garganelli\" hspace=\"3\">\u003cbr>\nCrema di Zucca: Cream of Butternut Squash Soup with Gorgonzola and Sage; Tagliata: Grilled Angus Sterling Silver Flat Iron Steak with Balsamic Reduction, Tuscan Style Cannellini Beans and Sautéed Organic Broccoli Rabe; Garganelli: Pasta with Homemade Sausage\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/tamsen-salvador.jpg\" alt=\"Tamsen Salvador\" align=\"left\" hspace=\"4\">\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 Bacco:\u003c/strong> Saturday February 2, 2008\u003c/p>\n\u003cp>I had the great good fortune of growing up with Italian grandparents. Whenever I visited, there was always something warm and inviting cooking in the kitchen. It didn’t matter what time of day it was, when you walked through the front door you felt welcome and comfortable. When I pull back the heavy curtain at the entrance to Ristorante Bacco and step inside, I always feel welcome and comfortable. That’s one of the reasons I’ve been going to this Noe Valley restaurant for the past decade. Bacco is my “go-to” restaurant no matter what the occasion: dinner with friends, client meetings over a bowl of pasta, dining with my very picky parents (gotta love ‘em), and even a kid-friendly dinner to celebrate my niece’s 10th birthday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu holds true to the fundamentals of fine Italian cooking, quality ingredients prepared simply but well. My absolute favorite dish is the rigatoni pasta in a tomato cream sauce with fresh peas and homemade spicy sausage. There was a period of about two years when I ordered nothing but this pasta with a salad. It is a true comfort food. Whenever I visit, I really have to force myself to order something else. And, when I do, I usually go for the risotto of the day, especially if it’s October or November when the white truffles of Alba, Italy are in season, and truffle risotto is on the menu. The risotto at Bacco is always made to order. There are no shortcuts taken. The result is a creamy risotto, which always arrives perfectly cooked “all’onda,” which means wavy (it’s a wetter risotto, and if you shake the plate, waves form).\u003c/p>\n\u003cp>During a recent visit to Bacco we ordered the Burrata antipasto and squash soup as starters. The soup was more refined than the thick squash soup I’m accustomed to. It was velvety smooth and partnered perfectly with a light sprinkling of freshly grated Parmesan cheese. The flavors came together deliciously and reminded me of a wonderful dinner shared in Tuscany with my parents and cousins. The Burrata was new to me. I’d heard of it, but until recently it wasn’t available in the U.S. It is an imported cheese made of mozzarella and cream. It has an outer layer of mozzarella and a cream and mozzarella center. Bacco served a good-sized ball of Burrata on a bed of arugula with slices of prosciutto di Parma, black olives, and extra-virgin olive oil. The buttery sweetness of the cheese mixed with the saltiness of the ham and olives and the peppery arugula to great effect. We couldn’t resist using the homemade whole wheat bread to soak up the cheesy goodness.\u003c/p>\n\u003cp>Next we enjoyed the rigatoni as usual, and another new dish for us, stewed wild boar with vegetables and buckwheat polenta. We’d never tasted buckwheat polenta before, but it was delicious, warm, and nutty with a great texture that’s a bit coarser than cornmeal polenta. The flavors of the stew were very good, but the boar meat was a bit tough; it could have used some more time stewing.\u003c/p>\n\u003cp>The vegetable side dishes are always simple and well prepared. The Brussels sprouts were sautéed with bits of crispy pancetta. They were just the right texture, not overcooked or undercooked. The string beans were cooked with a classic spicy arrabbiata sauce, again done just right.\u003c/p>\n\u003cp>Desserts at Bacco are straightforward but delicious. A perennial favorite is the affogato. What’s not to like about vanilla gelato doused with espresso and topped with cream? The tiramisu, while not a cutting edge dessert, is the best in town, light and flavorful.\u003c/p>\n\u003cp>The service at Bacco is very Italian, in that it seems more professional than at other restaurants. Most of the waiters have been there for a few years and know not to pile dirty plates and napkins together. They have been trained to provide unobtrusive service, but when you ask a question or start up a conversation, the waiters are all quite knowledgeable and charming, after all they are true Italians. Likewise the owner and host, Paolo, is attentive, and he’s always happy to explain ingredients or preparation techniques.\u003c/p>\n\u003cp>There’s nothing as powerful as a food memory. Bacco always brings back happy memories of my trips to Italy and childhood dinners at my Nonni’s house. Best of all, it creates new memories of time spent with family, friends and, yes, even clients.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" 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 Bacco:\u003c/strong> Wednesday January 23, 2008\u003c/p>\n\u003cp>The moment you arrive at Bacco, you realize that you have entered an establishment that is here for the long term. The solid dark ceramic floor, and sage green and sunflower walls are evocative of a restaurant that is part of an \u003ci>albergo\u003c/i> (inn) located in a small town either in Umbria or Southern Tuscany.\u003c/p>\n\u003cp>We were cordially greeted by the owner and seated at a small round table with country Napoleonic chairs adjacent to the window in an attractive sunken dining room. The table was set with simple flatware and candlelit. Our Venetian waiter asked if we would like a glass of wine while we perused the various selections from the standard menu and the \u003cem>Speciali Del Giorno\u003c/em>. This restaurant offers a three-course, prix fixe menu Sunday through Thursday for $37 (plus supplements, depending upon entrée) Included therein is one appetizer, entrée, and a dessert. A special that evening, which I considered but did not order, was the \u003cem>Risotto al Tartufo Bianco\u003c/em>, a made-to-order risotto with fresh Oregon white truffle. (There was a supplemental charge of $7 for this entrée selection.)\u003c/p>\n\u003cp>I ordered the \u003cem>crema di zucca\u003c/em>, a cream of butternut squash soup with gorgonzola and sage, while my guest ordered the \u003cem>Insalata Bacco\u003c/em>, a blend of wild arugula, radicchio, roasted walnuts, Gorgonzola cheese, and balsamic dressing. Both were very good. The soup had a very nice depth of flavors without any being particularly dominating or detracting from the overall gustatory pleasure of the dish. In addition, regarding texture, it was neither too thin, nor too thick the way some soups these days often have become. In sum, it tasted homemade in every way. Likewise, the salad was very fresh and redolent of a good quality extra virgin olive oil and balsamic vinegar, which was proportioned just right. It was neither too acidic nor too oily, but had the perfect balance of flavor as would be traditionally prepared in a fine establishment in Italy.\u003c/p>\n\u003cp>For the entrees, I selected the \u003cem>Tagliata\u003c/em>, a grilled Angus Sterling Silver flat iron steak with balsamic reduction served with Tuscan-style cannellini beans and sautéed organic broccoli rabe (with a $3 supplement), while my guest chose the \u003cem>Vitello\u003c/em>, a stuffed and breaded veal scaloppine with prosciutto, fresh mozzarella cheese, and caramelized onions. My steak was very good, if a bit rarer than the medium that I ordered. The balsamic reduction sauce was beautifully colored and rich without being the least bit greasy or acidic. On the other hand, the veal entrée seemed somewhat greasy and suffered from lack of crispness, perhaps due to not having been cooked in hot enough oil. It also could have been warmer. The northern Italian red sauce served along side lacked any real flavor or pleasing color and seemed too oily.\u003c/p>\n\u003cp>We each chose desserts. My guest took the tiramisu, which was light and creamy but not very strongly flavored while I chose the \u003cem>Sfogliata di Male\u003c/em>, slices of baked caramelized apple in puff pastry and served with vanilla gelato. In addition to a light caramel glaze, the plate was dusted with cinnamon and sugar. A very nice ending.\u003c/p>\n\u003cp>Our wine was the last bottle of a Dolcetto di Dogliani Cascina Minella (2004) from the Piedmont region of Italy ($44). It was a very fine wine with a shimmering and clear color in the glass and hints of ripe red fruits, including cherry and black currant.\u003c/p>\n\u003cp>Bacco is a restaurant with an ambience that is soft and romantic; nevertheless it feels a bit sparse and unfinished in execution. Also, the table settings are reflective of this by introducing porcelain exhibition bowls and plates, which add to the dramatic and warm atmosphere. The restaurant’s quest to remain up to date in the face of strong competition in this category could be enhanced by adding more distinctive wine glasses and a continued search for new and interesting regional recipes to introduce to San Francisco. Overall, the food is good and sometimes excellent, while the portions remain adequate but a little small. The establishment received an excellent score of 94% from the San Francisco Health Department in an area where others did not fare nearly as well.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" 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 Bacco:\u003c/strong> Sunday January 27, 2008\u003c/p>\n\u003cp>My girlfriend (Mara) and I went to Bacco on what seemed to be the rainiest, windiest, coldest Sunday night in the history of San Francisco. It’s on a quiet street in Noe Valley, only four blocks from the 24th Street J-train stop, but I was thoroughly chilled by the time we walked in. What I noticed right off the bat about Bacco: It was warm. Cozy, even. It’s got a funky layout, the dining room is split-level with high ceilings, and it’s strung lengthwise across two storefronts with nice big windows onto the street, but it seems to make good use of the space. We both felt like it was a comfy spot from which to watch the storm.\u003c/p>\n\u003cp>Food-wise, it was solid, not outstanding. The crowd seemed neighborhood-y, and I get the sense that Bacco aims to be a place that delivers the dependables and serves up seasonal favorites, not a place that’s going to blow your food-mind or make you feel like you’re at the very cuttingest of edges. And thank goodness for that — who needs flash on a chilly night? I thought that the garganelli was pretty remarkable. The pasta was fresh and springy and really tasty, and the homemade sausage was plentiful and spicy. Mara’s apple tart was good, too. (The dessert took a while to arrive, but when it did, it was clear that the tart had just come out of the oven — or it tasted like it did, anyway).\u003c/p>\n\u003cp>The service was unpretentious, attentive, competent — you name it. It was good. It was professional and classy, i.e. having a super-chic haircut does not qualify you for a job here. Anyway, our waiter didn’t hover over us or secretly spirit dishes away as we glanced out the window, but he was always around, and he capably answered all of our questions. It was clear from the beginning that we were in good hands, and that’s all that matters, really.\u003c/p>\n\u003cp>I know \u003ci>Check, Please!\u003c/i> is generally wine-oriented, so I’ll say this: The wine list appeared to be Italian in language and one page in length.\u003c/p>\n\u003cp>The beer list, on the other hand, left much to be desired. As much as I like Italian food, Italian beer is, in my experience, disgusting. Maybe it doesn’t travel well? In any case, there are a great many local beers that taste quite nice with pasta, and none were on Bacco’s list. On another night, a moderately cool night, this would have been a big deal for me. The weird thing is that even beer-ignorant restaurants will serve one decent beer (perhaps by accident), so maybe there’s a method to Bacco’s madness? Maybe they just don’t want customers to drink beer? \u003cem>Check, Please!\u003c/em> should do an investigative follow-up to this.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the end, Bacco is kinda your father’s Oldsmobile, and that’s not a bad thing. If I lived in the neighborhood, I’d probably head there on cold, rainy nights, and I’d definitely explore the pasta section further.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>El Tonayense Taco Truck:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=648\">reviews\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/eltonayense1.jpg\" alt=\"El Tonayense\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/eltonayense3.jpg\" alt=\"El Tonayense\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/eltonayense2.jpg\" alt=\"El Tonayense\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/eltonayense13.jpg\" alt=\"El Tonayense\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/eltonayense7.jpg\" alt=\"El Tonayense\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/eltonayense11.jpg\" alt=\"El Tonayense\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps/ms?f=l&hl=en&geocode=&ie=UTF8&near=San+Francisco,+CA&msa=0&msid=100565608000050072681.00044a11cd2e14269e94e&ll=37.75425,-122.402345&spn=0.02882,0.02215&output=embed&s=AARTsJrYAuxy6M16NxrHMpkbHbJcTsqcdg\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps/ms?f=l&hl=en&geocode=&ie=UTF8&near=San+Francisco,+CA&msa=0&msid=100565608000050072681.00044a11cd2e14269e94e&ll=37.75425,-122.402345&spn=0.02882,0.02215&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\nHarrison between 19th and 20th\u003cbr>\nHarrison between 14th and 15th\u003cbr>\nCorner of Harrison and 22nd\u003cbr>\nCorner of Jerrold and Phelps\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-550-9192 (El Tonayense Restaurant Phone)\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Marisela Santana and Benjamin Santana\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican Taco Truck\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Veggie burrito, carne asada, al pastor, grilled chicken tacos, chicken quesadillas\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 9:30am–9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 9:30am–9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 9:30am–9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 9:30am–9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 9:30am–9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 9:30am–9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 9:30am–9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Meal Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>El Tonayense Taco Truck:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=648\">reviews\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/eltonayense1.jpg\" alt=\"El Tonayense\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/eltonayense3.jpg\" alt=\"El Tonayense\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/eltonayense2.jpg\" alt=\"El Tonayense\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/eltonayense13.jpg\" alt=\"El Tonayense\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/eltonayense7.jpg\" alt=\"El Tonayense\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/eltonayense11.jpg\" alt=\"El Tonayense\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps/ms?f=l&hl=en&geocode=&ie=UTF8&near=San+Francisco,+CA&msa=0&msid=100565608000050072681.00044a11cd2e14269e94e&ll=37.75425,-122.402345&spn=0.02882,0.02215&output=embed&s=AARTsJrYAuxy6M16NxrHMpkbHbJcTsqcdg\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps/ms?f=l&hl=en&geocode=&ie=UTF8&near=San+Francisco,+CA&msa=0&msid=100565608000050072681.00044a11cd2e14269e94e&ll=37.75425,-122.402345&spn=0.02882,0.02215&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>\nHarrison between 19th and 20th\u003cbr>\nHarrison between 14th and 15th\u003cbr>\nCorner of Harrison and 22nd\u003cbr>\nCorner of Jerrold and Phelps\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-550-9192 (El Tonayense Restaurant Phone)\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Marisela Santana and Benjamin Santana\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican Taco Truck\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Veggie burrito, carne asada, al pastor, grilled chicken tacos, chicken quesadillas\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 9:30am–9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 9:30am–9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 9:30am–9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 9:30am–9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 9:30am–9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 9:30am–9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 9:30am–9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Meal Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>El Tonayense Taco Truck: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=678\">restaurant info\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/eltonayense9.jpg\" alt=\"Beef Torta\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/eltonayense10.jpg\" alt=\"Pork Tacos\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/eltonayense15.jpg\" alt=\"Horchata\" hspace=\"3\">\u003cbr>\nBeef Torta, “Al Pastor” Pork Tacos, Horchata Rice Milk Beverage\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 El Tonayense Taco Truck:\u003c/strong> Sunday January 20, 2008\u003c/p>\n\u003cp>So here’s the thing about burritos and Mexican food in general in the Bay Area: you can’t expect to get everything at one place. The burrito scene is complex, and you need to explore its ecology in order to find the tastes, ingredients, and specialties that match your palette.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I love El Tonayense, and there was a time in my life when I ate six to ten Tonayense tacos a week, but I wouldn’t say that I think El Tonayense is the best Mexican food for every taste and every occasion. If you like al pastor (barbecue pork), carne asada (grilled beef), and the occasional quesadilla, and if you’re willing to eat stuff that’s being served from a truck (but cooked elsewhere), and if you were running low on cash, then you’d strike Acapulco gold with one of the Tonayense trucks.\u003c/p>\n\u003cp>If you want something non-meat-oriented, there are lots of places that serve fresher, tastier fare. If you like exotic meats like brains, eyes, cabeza, and you want to do it yourself with sauces, you could walk a couple of blocks to La Cachanchilla (aka, the Taco Window) on 21st. If you had $10 and wanted carnitas, maybe you’d check out crispy tacos at La Taqueria. There are so many other taquerias in the Mission, though, and lots of them have specialties that are really worth checking out.\u003c/p>\n\u003cp>One surprising, even shocking, thing about Tonayense is its cleanliness. You just don’t expect the back of a taco truck to be clean, much less spotless, but these trucks are more like mobile taco laboratories than mere taco trucks. I’ll state the obvious: Tonayense’s cleanliness gives a person confidence and comfort as he or she is watching people prepare food through a window in the side of a truck.\u003c/p>\n\u003cp>The bottom line is that Tonayense is clean, dependable, and tasty in what it does well, and it’s affordable. The al pastor dishes are always spicy and smooth, and the quesadillas are solid, no frills, just good ol’ melted cheese on a tortilla. You don’t have to worry about locking your bike (or even getting off it) when you order. In short, it’s bike-friendly, perfectly San Franciscan fast food.\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 El Tonayense Taco Truck:\u003c/strong> Sunday January 20, 2008\u003c/p>\n\u003cp>I approached the El Tonayense taco truck on Harrison Street between 19th and 20th Streets with trepidation. I never eat at “roach coaches” for fear that I might not survive the experience, but this one came highly recommended, I was hungry, and it was just a couple of blocks away from the office supply store I was headed to. I walked bravely up to the order window when what should I spy? The health inspector’s report card announcing the truck’s score of 92! I breathed a sigh of relief, peeked into the very clean looking truck and ordered.\u003c/p>\n\u003cp>The menu, hand-painted on a board hung on the side of the shiny aluminum truck, offered a limited, yet adventurous, menu of tacos, burritos, and tortas. Anyone for “lengua” (tongue), “tripa” (tripe), or “cabeza” (head), which turns out to be beef cheeks? We ordered a super “Al Pastor” barbecued pork burrito and a super vegetarian burrito thinking that “super” meant we would get the usual dollops of guacamole and sour cream, but we were happily mistaken. It turns out that El Tonayense burritos are made the way burritos are made in the suburb of Guadalajara, Mexico where El Tonayense gets its name — no guacamole, no sour cream, these condiments are just for gringos. El Tonayense is authentic Mexican street fare.\u003c/p>\n\u003cp>The pork burrito was delicious, nice chunks of pork in a spicy barbecue sauce with just the right amount of smoky flavor, pinto beans, and small-grained rice. Fresh cilantro and onions provided a nice counterpoint to the other flavors offering an even greater depth of flavor. The vegetarian burrito was a revelation, full of fresh flavors, including rice, beans, chipotle cheese, tomatoes, crisp lettuce, and some sort of dressing. When I asked what was in the dressing, the cook smiled and said he couldn’t tell me because it’s a secret. That’s fine by me, it was so nice \u003ci>not\u003c/i> to get the usual vegetarian carbohydrate bomb made up of rice, potatoes, and carrots all wrapped up in a tortilla for just a bit more starch. Even though the burritos are large, they don’t sit like a brick in your belly the way other burritos usually do.\u003c/p>\n\u003cp>It was a rainy day when we stopped by the truck for lunch, so we ate in the car. I smiled when the clerk asked if our order was “for here or to go” since “here” was the sidewalk in front of some warehouses. While not the most scenic area of town, that part of Harrison can be pretty quiet, and if the weather had been better, we would have sat down with our backs against the chain link fence and enjoyed the urban/warehouse ambiance. Some of the best food in Mexico is street food, but if you can’t go to Mexico, try the streets of San Francisco. Well, at least, Harrison Street where you’ll find three El Tonayense taco trucks and the best burritos in town.\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 El Tonayense Taco Truck:\u003c/strong> Wednesday February 6, 2008\u003c/p>\n\u003cp> On a warm, sunny, February day at noontime, I ventured out to find the El Tonayense Catering Truck at 14th and Harrison Streets in the Inner Mission, almost SOMA section, of San Francisco. In the warm sunshine, parked on Harrison Street at 14th, directly in front of the parking lot of the Best Buy store, was a white truck with many windows and a line of five people waiting to place their orders.\u003c/p>\n\u003cp> Fortunately, the truck is parked quite conveniently adjacent to the parking lot which allows for easy, no hassle parking. My first move, however, was not to go to the truck nor join the line, but to go into the Best Buy store and inquire if any of the employees had “dined” at this most convenient eatery. I was able to find a few of the employees who had engaged in a repast from the truck in the past few days. My first question was, did they like it, and my second question was, did they experience any illness following the ingestion of their food. All of the employees with whom I spoke stated that the food was quite good and had not had any untoward illnesses subsequently.\u003c/p>\n\u003cp>With this history taken, I left the store and joined the very short line in front of the truck. I inquired among some of the other patrons what they were ordering or had ordered and what was good. There is a succinct list of items: tacos, burritos, and tortas. There were also canned and bottled drinks available, as well as a white “rice” type drink, horchata, that was ladled out from a huge plastic container, which one of the patrons allowed me to inspect. She stated that it was very good. I ordered a chicken taco, a beef torta, and a Diet Coke. The service was friendly, polite, and quite efficient.\u003c/p>\n\u003cp> I returned to my office a few minutes later to enjoy this repast. I must admit that the ingredients — the onions, white cheese, and other components of the sauce in the torta — were very fresh and crisp. The taco was accompanied by a fresh slice of lime. The chicken and the sauce in the taco were very flavorful, although the tortilla that the taco was made from was a bit doughy. The Torta, an entree that I was not familiar with, was very flavorful, a fresh dark toasted roll filled with very fresh grilled beef, imbued with a green onion and cheese-filled sauce. This was definitely a good choice: very flavorful and quite a large portion for the price of $5.50.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Consumption of this torta resulted in lots of oozing sauce and the use of muchos servietas! My only critique would be that the beef, though very fresh, charcoaled, and tasty, did have occasional uninvited gristle picked up in the process of mastication. All in all, I would say that if one is in this neighborhood and would like a tasty lunch that is fresh and very reasonable in price, this is the place to join the line!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\nHarrison between 19th and 20th\r\nHarrison between 14th and 15th\r\nCorner of Harrison and 22nd\r\nCorner of Jerrold and Phelps\r\nSan Francisco, CA 94110\r\n\u003cstrong>Phone:\u003c/strong> 415-550-9192 (El Tonayense Restaurant Phone)\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Mexican Taco Truck\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2008",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>El Tonayense Taco Truck: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=678\">restaurant info\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/eltonayense9.jpg\" alt=\"Beef Torta\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/eltonayense10.jpg\" alt=\"Pork Tacos\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2008/04/eltonayense15.jpg\" alt=\"Horchata\" hspace=\"3\">\u003cbr>\nBeef Torta, “Al Pastor” Pork Tacos, Horchata Rice Milk Beverage\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 El Tonayense Taco Truck:\u003c/strong> Sunday January 20, 2008\u003c/p>\n\u003cp>So here’s the thing about burritos and Mexican food in general in the Bay Area: you can’t expect to get everything at one place. The burrito scene is complex, and you need to explore its ecology in order to find the tastes, ingredients, and specialties that match your palette.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I love El Tonayense, and there was a time in my life when I ate six to ten Tonayense tacos a week, but I wouldn’t say that I think El Tonayense is the best Mexican food for every taste and every occasion. If you like al pastor (barbecue pork), carne asada (grilled beef), and the occasional quesadilla, and if you’re willing to eat stuff that’s being served from a truck (but cooked elsewhere), and if you were running low on cash, then you’d strike Acapulco gold with one of the Tonayense trucks.\u003c/p>\n\u003cp>If you want something non-meat-oriented, there are lots of places that serve fresher, tastier fare. If you like exotic meats like brains, eyes, cabeza, and you want to do it yourself with sauces, you could walk a couple of blocks to La Cachanchilla (aka, the Taco Window) on 21st. If you had $10 and wanted carnitas, maybe you’d check out crispy tacos at La Taqueria. There are so many other taquerias in the Mission, though, and lots of them have specialties that are really worth checking out.\u003c/p>\n\u003cp>One surprising, even shocking, thing about Tonayense is its cleanliness. You just don’t expect the back of a taco truck to be clean, much less spotless, but these trucks are more like mobile taco laboratories than mere taco trucks. I’ll state the obvious: Tonayense’s cleanliness gives a person confidence and comfort as he or she is watching people prepare food through a window in the side of a truck.\u003c/p>\n\u003cp>The bottom line is that Tonayense is clean, dependable, and tasty in what it does well, and it’s affordable. The al pastor dishes are always spicy and smooth, and the quesadillas are solid, no frills, just good ol’ melted cheese on a tortilla. You don’t have to worry about locking your bike (or even getting off it) when you order. In short, it’s bike-friendly, perfectly San Franciscan fast food.\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 El Tonayense Taco Truck:\u003c/strong> Sunday January 20, 2008\u003c/p>\n\u003cp>I approached the El Tonayense taco truck on Harrison Street between 19th and 20th Streets with trepidation. I never eat at “roach coaches” for fear that I might not survive the experience, but this one came highly recommended, I was hungry, and it was just a couple of blocks away from the office supply store I was headed to. I walked bravely up to the order window when what should I spy? The health inspector’s report card announcing the truck’s score of 92! I breathed a sigh of relief, peeked into the very clean looking truck and ordered.\u003c/p>\n\u003cp>The menu, hand-painted on a board hung on the side of the shiny aluminum truck, offered a limited, yet adventurous, menu of tacos, burritos, and tortas. Anyone for “lengua” (tongue), “tripa” (tripe), or “cabeza” (head), which turns out to be beef cheeks? We ordered a super “Al Pastor” barbecued pork burrito and a super vegetarian burrito thinking that “super” meant we would get the usual dollops of guacamole and sour cream, but we were happily mistaken. It turns out that El Tonayense burritos are made the way burritos are made in the suburb of Guadalajara, Mexico where El Tonayense gets its name — no guacamole, no sour cream, these condiments are just for gringos. El Tonayense is authentic Mexican street fare.\u003c/p>\n\u003cp>The pork burrito was delicious, nice chunks of pork in a spicy barbecue sauce with just the right amount of smoky flavor, pinto beans, and small-grained rice. Fresh cilantro and onions provided a nice counterpoint to the other flavors offering an even greater depth of flavor. The vegetarian burrito was a revelation, full of fresh flavors, including rice, beans, chipotle cheese, tomatoes, crisp lettuce, and some sort of dressing. When I asked what was in the dressing, the cook smiled and said he couldn’t tell me because it’s a secret. That’s fine by me, it was so nice \u003ci>not\u003c/i> to get the usual vegetarian carbohydrate bomb made up of rice, potatoes, and carrots all wrapped up in a tortilla for just a bit more starch. Even though the burritos are large, they don’t sit like a brick in your belly the way other burritos usually do.\u003c/p>\n\u003cp>It was a rainy day when we stopped by the truck for lunch, so we ate in the car. I smiled when the clerk asked if our order was “for here or to go” since “here” was the sidewalk in front of some warehouses. While not the most scenic area of town, that part of Harrison can be pretty quiet, and if the weather had been better, we would have sat down with our backs against the chain link fence and enjoyed the urban/warehouse ambiance. Some of the best food in Mexico is street food, but if you can’t go to Mexico, try the streets of San Francisco. Well, at least, Harrison Street where you’ll find three El Tonayense taco trucks and the best burritos in town.\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 El Tonayense Taco Truck:\u003c/strong> Wednesday February 6, 2008\u003c/p>\n\u003cp> On a warm, sunny, February day at noontime, I ventured out to find the El Tonayense Catering Truck at 14th and Harrison Streets in the Inner Mission, almost SOMA section, of San Francisco. In the warm sunshine, parked on Harrison Street at 14th, directly in front of the parking lot of the Best Buy store, was a white truck with many windows and a line of five people waiting to place their orders.\u003c/p>\n\u003cp> Fortunately, the truck is parked quite conveniently adjacent to the parking lot which allows for easy, no hassle parking. My first move, however, was not to go to the truck nor join the line, but to go into the Best Buy store and inquire if any of the employees had “dined” at this most convenient eatery. I was able to find a few of the employees who had engaged in a repast from the truck in the past few days. My first question was, did they like it, and my second question was, did they experience any illness following the ingestion of their food. All of the employees with whom I spoke stated that the food was quite good and had not had any untoward illnesses subsequently.\u003c/p>\n\u003cp>With this history taken, I left the store and joined the very short line in front of the truck. I inquired among some of the other patrons what they were ordering or had ordered and what was good. There is a succinct list of items: tacos, burritos, and tortas. There were also canned and bottled drinks available, as well as a white “rice” type drink, horchata, that was ladled out from a huge plastic container, which one of the patrons allowed me to inspect. She stated that it was very good. I ordered a chicken taco, a beef torta, and a Diet Coke. The service was friendly, polite, and quite efficient.\u003c/p>\n\u003cp> I returned to my office a few minutes later to enjoy this repast. I must admit that the ingredients — the onions, white cheese, and other components of the sauce in the torta — were very fresh and crisp. The taco was accompanied by a fresh slice of lime. The chicken and the sauce in the taco were very flavorful, although the tortilla that the taco was made from was a bit doughy. The Torta, an entree that I was not familiar with, was very flavorful, a fresh dark toasted roll filled with very fresh grilled beef, imbued with a green onion and cheese-filled sauce. This was definitely a good choice: very flavorful and quite a large portion for the price of $5.50.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Consumption of this torta resulted in lots of oozing sauce and the use of muchos servietas! My only critique would be that the beef, though very fresh, charcoaled, and tasty, did have occasional uninvited gristle picked up in the process of mastication. All in all, I would say that if one is in this neighborhood and would like a tasty lunch that is fresh and very reasonable in price, this is the place to join the line!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 24 (224) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Holy Land [CLOSED]\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=617\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=609\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Sodini’s Bertolucci’s Ristorante [CLOSED]\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=615\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=613\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>B44 Catalan Bistro [CLOSED] \u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=616\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=614\">reviews \u003c/a>|\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE\u003c/strong>\u003cbr>\nhttps://www.youtube.com/watch?v=ZhC_NeadVfM\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp224iPod_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.\u003c/p>\n\u003cp>\u003cstrong>Sponsor Wine: 2005 Beringer “Third Century” Chardonnay, Central Coast, California $14\u003c/strong>\u003cbr>\nA Chardonnay that will appeal to all who enjoy creamy, smooth whites. Kissed with a touch of oak, the wine is spicy and full of ripe tropical fruit flavors. One of California’s most historic wine producers, Beringer Vineyards is based in Napa Valley. Their newly launched label is an ode to the company’s heritage as they enter a third century of winemaking.\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week: Chandon Rosé, California Sparkling Wine $22\u003c/strong>\u003cbr>\nThis a lovely, pink sapphire-hued sparkler made from Pinot Noir, Chardonnay, and Pinot Meunier grapes that invites celebration. Soft and plush, this is a bubbly to drink throughout a meal. Pair it with spicy take out, salmon or other fleshy fish, and even hearty sausages with grilled onions.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: B44\u003c/strong>\u003cbr>\nTake a virtual vinous trip to Spain just by perusing the fantastic wine list at B44.\u003c/p>\n\u003cp>Selections are primarily Spanish but peppered with well-chosen French and California options, as well. Organized by style with price ranges for all budgets, it’s an exciting task to pick a wine (or wines) for your meal.\u003c/p>\n\u003cp>I recommend seeking out the hot Spanish winemaker, \u003cstrong>Telmo Rodriquez’s crisp white from Rueda in Spain ($22)\u003c/strong> made with Sauvignon Blanc, Verdejo, and Viura grapes. Also, a unique white to sample is from \u003cstrong>Segura Viudas named “Creu de Lavit.”\u003c/strong> Priced at a cool \u003cstrong>$30\u003c/strong>, it’s a winner for shellfish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With hearty fare, spend a bit more on \u003cstrong>Vall Llach’s “Idus” ($99)\u003c/strong> from the rugged Priorat region of northeastern Spain. Made with red grapes Carinena and Garnacha, it’s earthy and powerful. Some of my favorite but hard-to-find reds hail from the Bierzo region of Spain. The grape variety is the rare Mencia and it produces elegant, Pinot Noir-like reds. B44’s list has two to try: the \u003cstrong>Domino de Tares\u003c/strong> for a deliciously affordable price of \u003cstrong>$35\u003c/strong> and the \u003cstrong>Descendientes de Jose Palacios Petalos de Bierzo\u003c/strong> for a mere \u003cstrong>$45\u003c/strong>. I’m on my way to enjoy a dish of paella and a bottle of this beautiful wine right now.\u003c/p>\n\n",
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"excerpt": "Bay Area restaurants profiled and reviewed:\r\n1) \u003cstrong>Holy Land\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=617\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=609\">reviews\u003c/a> |\r\n\r\n2) \u003cstrong>Sodini's Bertolucci's Ristorante\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=615\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=613\">reviews\u003c/a> |\r\n\r\n3) \u003cstrong>B44 Catalan Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=616\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=614\">reviews\u003c/a> |",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 24 (224) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Holy Land [CLOSED]\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=617\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=609\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Sodini’s Bertolucci’s Ristorante [CLOSED]\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=615\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=613\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>B44 Catalan Bistro [CLOSED] \u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=616\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=614\">reviews \u003c/a>|\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ZhC_NeadVfM'\n title='//www.youtube.com/embed/ZhC_NeadVfM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp224iPod_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.\u003c/p>\n\u003cp>\u003cstrong>Sponsor Wine: 2005 Beringer “Third Century” Chardonnay, Central Coast, California $14\u003c/strong>\u003cbr>\nA Chardonnay that will appeal to all who enjoy creamy, smooth whites. Kissed with a touch of oak, the wine is spicy and full of ripe tropical fruit flavors. One of California’s most historic wine producers, Beringer Vineyards is based in Napa Valley. Their newly launched label is an ode to the company’s heritage as they enter a third century of winemaking.\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week: Chandon Rosé, California Sparkling Wine $22\u003c/strong>\u003cbr>\nThis a lovely, pink sapphire-hued sparkler made from Pinot Noir, Chardonnay, and Pinot Meunier grapes that invites celebration. Soft and plush, this is a bubbly to drink throughout a meal. Pair it with spicy take out, salmon or other fleshy fish, and even hearty sausages with grilled onions.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: B44\u003c/strong>\u003cbr>\nTake a virtual vinous trip to Spain just by perusing the fantastic wine list at B44.\u003c/p>\n\u003cp>Selections are primarily Spanish but peppered with well-chosen French and California options, as well. Organized by style with price ranges for all budgets, it’s an exciting task to pick a wine (or wines) for your meal.\u003c/p>\n\u003cp>I recommend seeking out the hot Spanish winemaker, \u003cstrong>Telmo Rodriquez’s crisp white from Rueda in Spain ($22)\u003c/strong> made with Sauvignon Blanc, Verdejo, and Viura grapes. Also, a unique white to sample is from \u003cstrong>Segura Viudas named “Creu de Lavit.”\u003c/strong> Priced at a cool \u003cstrong>$30\u003c/strong>, it’s a winner for shellfish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With hearty fare, spend a bit more on \u003cstrong>Vall Llach’s “Idus” ($99)\u003c/strong> from the rugged Priorat region of northeastern Spain. Made with red grapes Carinena and Garnacha, it’s earthy and powerful. Some of my favorite but hard-to-find reds hail from the Bierzo region of Spain. The grape variety is the rare Mencia and it produces elegant, Pinot Noir-like reds. B44’s list has two to try: the \u003cstrong>Domino de Tares\u003c/strong> for a deliciously affordable price of \u003cstrong>$35\u003c/strong> and the \u003cstrong>Descendientes de Jose Palacios Petalos de Bierzo\u003c/strong> for a mere \u003cstrong>$45\u003c/strong>. I’m on my way to enjoy a dish of paella and a bottle of this beautiful wine right now.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Holy Land:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=609\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=608\">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/cp224iPod_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/40/2007/12/holyland2.jpg\" alt=\"Holy Land\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/holyland4.jpg\" alt=\"Holy Land\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/holyland10.jpg\" alt=\"Holy Land\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/holyland7.jpg\" alt=\"Holy Land\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/holyland5.jpg\" alt=\"Holy Land\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/holyland9.jpg\" alt=\"Holy Land\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=holy+land+oakland&ie=UTF8&ll=37.821379,-122.241955&spn=0.011053,0.017467&z=14&iwloc=A&om=1&cid=37810780,-122246156,777566094317575525&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n677 Rand Street (at Cheney Avenue)\u003cbr>\nOakland, CA 94610\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-272-0535\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.holylandrestaurant.com\">holylandrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Miri Levy\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Miri Levy\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Middle Eastern, Israeli/Jewish/Kosher\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Falafel, Couscous, Matzo Ball Soup, Latkes, Hummus, Shawarma\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-9:00pm\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-1 hour before sunset\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes (no, to restrooms)\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Holy Land:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=609\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=608\">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/cp224iPod_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/40/2007/12/holyland2.jpg\" alt=\"Holy Land\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/holyland4.jpg\" alt=\"Holy Land\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/holyland10.jpg\" alt=\"Holy Land\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/holyland7.jpg\" alt=\"Holy Land\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/holyland5.jpg\" alt=\"Holy Land\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/holyland9.jpg\" alt=\"Holy Land\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=holy+land+oakland&ie=UTF8&ll=37.821379,-122.241955&spn=0.011053,0.017467&z=14&iwloc=A&om=1&cid=37810780,-122246156,777566094317575525&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Holy Land: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=617\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=608\">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/cp224iPod_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/40/2007/12/holyland19.jpg\" alt=\"Matzo Ball Soup\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/holyland17.jpg\" alt=\"Combination Salad\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/holyland15.jpg\" alt=\"Sambusak\" hspace=\"3\">\u003cbr>\nMatzo Ball Soup, Combination Salad, Sambusak\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/tuere-anderson.jpg\" alt=\"Tuere Anderson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tuere\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Social Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Holy Land\u003cbr>\n\u003cstrong>Reviewed Holy Land:\u003c/strong> Friday July 13, 2007\u003c/p>\n\u003cp>This is one of our favorite restaurants in the Grand Lake area. We live in the neighborhood (and love it!) and can walk to the restaurant, so parking is never an issue for us. We love this restaurant for many reasons: the convenience of location, the food, the service, and the ability to sit outside and enjoy the gorgeous Oakland weather.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When we visited the restaurant this time, nearly all of the tables were filled (inside and out) and there was a line of people waiting to order. That being said, we ordered quickly, and our food came out in a very timely manner, which is standard for Holy Land. Knowing that I would be reviewing for \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>, I ordered more than I normally would, which resulted in some leftovers. We had the fried cauliflower that came served warm with tehini. It was very good, although I wished the outside was a bit more crispy. The grilled corn-on-the cob was OK, a bit overdone for my tastes. A standard order for us is the matzo ball soup which is filled with noodles, bits of veggies, and a gigantic matzo ball. This is a favorite of my husband and 15-month-old daughter. It is consistently good and light, even for a hot summer day. One of my favorites is the Combination Salad that has a bit of everything: carrot salad, beet salad, eggplant and peppers, baba ganoush, tabbouleh, lentils and chickpeas, and the ubiquitous hummus. All of this is served with fluffy pita bread. The salads were nicely balanced; never too much vinegar or lemon juice to overpower them. The hummus and baba ganoush were light, creamy, and incredibly flavorful, which is oftentimes a delicate balance to establish. My daughter \u003cem>loves\u003c/em> the hummus and baba ganoush and inevitably ends up covering herself and the high chair with it! The best part of Holy Land Restaurant is the Holy Land Lemonade. It is freshly made (you can hear the blender going all the time) with mint, ice, sugar, and bits of lemon pulp and peel. Most of the “lemonade” that you get in restaurants is overly sugared and an ungodly shade of yellow. I grew up with a lemon tree in my yard (and have one again as an adult) and I am a master lemonade maker. Consequently I am extremely picky with lemonade. Holy Land Lemonade is the only one I’ve discovered at a restaurant that rivals (maybe surpasses?) my own.\u003c/p>\n\u003cp>One doesn’t go to Holy Land for the restaurant décor, which is sparse. It is decorated a few awards, artifacts, with the standout being a mural above the staircase. That being said, one of my favorite signs in the restaurant reads: “This is a kitchen, not a restaurant,” which I think really describes the vibe of the place. Miri, the owner, will always offer you the fresh soup (or soups) of the day and encourage you to try new things. She remembers her customers and clearly has formed relationships with them. The service is good, and the food is better; it has the comfort of home cooking.\u003c/p>\n\u003cp>I highly recommend this restaurant for quality of the food and the availability to sit outside. Sometimes not all menu items are available for that day, but for a small restaurant, their menu is fairly extensive. Not to mention that often they will have things that are not on the menu that are seasonal (like the cauliflower and corn). The price is right (not cheap, but not expensive) and the service is good. I especially appreciate that this is a kid-friendly restaurant (Miri has crayons and coloring books out and available to kids of all ages). We will continue to come to this restaurant, whether we live in Grand Lake or not.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/tony-rivera.jpg\" alt=\"Tony Rivera\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tony\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Fireman\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sodini’s Bertolucci’s Ristorante\u003cbr>\n\u003cstrong>Reviewed Holy Land:\u003c/strong> Sunday July 15, 2007\u003c/p>\n\u003cp>The Holy Land is a holy-in-the-wall restaurant. Don’t wear a tux to this place, but do bring your appetite! The restaurant is a small storefront carved into a side street in Oakland. I know what you’re thinking, “I don’t eat in Oakland.” Well, you might change your mind for this place. I am not, by any means, an expert or even a novice when it comes to Kosher cooking or meals. However, I do know that the items I ate with my family at the Holy Land Restaurant were fresh, tasty, delicious and did I mention? Cheap! This place is great.\u003c/p>\n\u003cp>Our journey started in San Francisco, where we had to cross the dreaded bridge to get overseas to Oakland, something I just don’t do, especially on a Sunday. We wanted to eat here on Saturday, but the place is closed due to the Sabbath, go figure. The Google map got us lost, not my driving, but we eventually found our way. Parking is on the street, which on a Sunday afternoon in this area of Oakland, was tough. We arrived at this small, cute oasis that had a few outside tables. The very plain, unadorned interior was spartan. By the way, they do have coloring books and crayons for kids.\u003c/p>\n\u003cp>You must walk up and place your order at the counter. The woman at the counter was helpful in pointing out the various items by name that were displayed in and on top of the deli case. I didn’t really know what I ordered, it just sounded good. The busboy and the woman behind the counter served us. They brought out a homemade lemonade that had sprigs of fresh mint in it that my wife enjoyed. We started with a homemade hot latke (fried potato hash) with apple sauce: delicious. We then got a sambusak (this sort of looks like an enchilada, but is served cold) that was filled with spinach and potato, and covered in a light sauce: it was excellent. The malawach arrived with the Hummus Grand Combo, wow! Only fresh ingredients and pure flavor! We used the Malawach (fried Yemeni flatbread) to scoop up the hummus, salad, and chicken shwarma from our combo platter. I was pleasantly surprised at the outstanding flavors of all the items we tried. We ended the meal with an Israeli coffee (black and strong) and a baklava, very sweet.\u003c/p>\n\u003cp>The Holy Land is worth a trip overseas. All of the ingredients are fresh and flavorful. I do not know how authentic these dishes are, but they are outstanding. I even saw the neighborhood beat cop eat his lunch there, always a good sign. The Holy Land has great bang-for-the-buck — we paid a little over ten bucks a head! I highly recommend this restaurant and would return to try more items on the menu.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/eric-swett.jpg\" alt=\"Eric Swett\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> In-House Council for Steamship Company\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> B44 Catalan Bistro\u003cbr>\n\u003cstrong>Reviewed Holy Land:\u003c/strong> Tuesday July 17, 2007\u003c/p>\n\u003cp>Holy Land Restaurant is a grand and promising name for what is really a little sandwich and falafel shop behind the Grand Lake Theater in the Grand-Lakeshore district of Oakland. The restaurant is a bit rundown, and is more suited to take-out than sit-down dinners.\u003c/p>\n\u003cp>Although the restaurant has seating indoors and outside on the sidewalk, seating is limited, and the restaurant is not set up or staffed to provide proper table service. Our party of six, including two young teens, pretty much overwhelmed the restaurant’s indoor seating section.\u003c/p>\n\u003cp>Orders for food are placed at the counter. Service, such as it was, was abrupt if not indifferent. We were disappointed that several of the menu items we tried to order were not available. There was no lamb, for example, and no rice pudding. This almost became a running joke, as our available dinner choices were narrowed progressively by the shaking head behind the counter.\u003c/p>\n\u003cp>The food was also uneven. The pita bread sandwiches were good, but not spectacular. The grilled chicken was nicely marinated and properly cooked. The falafels were inconsistent. One person in our party had excellent falafels, another’s falafels were overcooked and soggy. The sambusak, served with a spicy sauce, was very good. The baklava was ordinary.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>On the bright side, the prices are certainly reasonable. This would be a good choice for a quick take-out sandwich if you were in the mood for Middle Eastern cooking and happened to be in the neighborhood. However, I wouldn’t drive out of my way to visit this Holy Land.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n677 Rand Street (at Cheney Avenue)\r\nSan Francisco, CA 94610\r\n\u003cstrong>Phone:\u003c/strong> 510-272-0535\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.holylandrestaurant.com\">holylandrestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Middle Eastern, Israeli/Jewish/Kosher\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Holy Land: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=617\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=608\">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/cp224iPod_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/40/2007/12/holyland19.jpg\" alt=\"Matzo Ball Soup\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/holyland17.jpg\" alt=\"Combination Salad\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/holyland15.jpg\" alt=\"Sambusak\" hspace=\"3\">\u003cbr>\nMatzo Ball Soup, Combination Salad, Sambusak\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/tuere-anderson.jpg\" alt=\"Tuere Anderson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tuere\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Social Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Holy Land\u003cbr>\n\u003cstrong>Reviewed Holy Land:\u003c/strong> Friday July 13, 2007\u003c/p>\n\u003cp>This is one of our favorite restaurants in the Grand Lake area. We live in the neighborhood (and love it!) and can walk to the restaurant, so parking is never an issue for us. We love this restaurant for many reasons: the convenience of location, the food, the service, and the ability to sit outside and enjoy the gorgeous Oakland weather.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When we visited the restaurant this time, nearly all of the tables were filled (inside and out) and there was a line of people waiting to order. That being said, we ordered quickly, and our food came out in a very timely manner, which is standard for Holy Land. Knowing that I would be reviewing for \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>, I ordered more than I normally would, which resulted in some leftovers. We had the fried cauliflower that came served warm with tehini. It was very good, although I wished the outside was a bit more crispy. The grilled corn-on-the cob was OK, a bit overdone for my tastes. A standard order for us is the matzo ball soup which is filled with noodles, bits of veggies, and a gigantic matzo ball. This is a favorite of my husband and 15-month-old daughter. It is consistently good and light, even for a hot summer day. One of my favorites is the Combination Salad that has a bit of everything: carrot salad, beet salad, eggplant and peppers, baba ganoush, tabbouleh, lentils and chickpeas, and the ubiquitous hummus. All of this is served with fluffy pita bread. The salads were nicely balanced; never too much vinegar or lemon juice to overpower them. The hummus and baba ganoush were light, creamy, and incredibly flavorful, which is oftentimes a delicate balance to establish. My daughter \u003cem>loves\u003c/em> the hummus and baba ganoush and inevitably ends up covering herself and the high chair with it! The best part of Holy Land Restaurant is the Holy Land Lemonade. It is freshly made (you can hear the blender going all the time) with mint, ice, sugar, and bits of lemon pulp and peel. Most of the “lemonade” that you get in restaurants is overly sugared and an ungodly shade of yellow. I grew up with a lemon tree in my yard (and have one again as an adult) and I am a master lemonade maker. Consequently I am extremely picky with lemonade. Holy Land Lemonade is the only one I’ve discovered at a restaurant that rivals (maybe surpasses?) my own.\u003c/p>\n\u003cp>One doesn’t go to Holy Land for the restaurant décor, which is sparse. It is decorated a few awards, artifacts, with the standout being a mural above the staircase. That being said, one of my favorite signs in the restaurant reads: “This is a kitchen, not a restaurant,” which I think really describes the vibe of the place. Miri, the owner, will always offer you the fresh soup (or soups) of the day and encourage you to try new things. She remembers her customers and clearly has formed relationships with them. The service is good, and the food is better; it has the comfort of home cooking.\u003c/p>\n\u003cp>I highly recommend this restaurant for quality of the food and the availability to sit outside. Sometimes not all menu items are available for that day, but for a small restaurant, their menu is fairly extensive. Not to mention that often they will have things that are not on the menu that are seasonal (like the cauliflower and corn). The price is right (not cheap, but not expensive) and the service is good. I especially appreciate that this is a kid-friendly restaurant (Miri has crayons and coloring books out and available to kids of all ages). We will continue to come to this restaurant, whether we live in Grand Lake or not.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/tony-rivera.jpg\" alt=\"Tony Rivera\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tony\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Fireman\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sodini’s Bertolucci’s Ristorante\u003cbr>\n\u003cstrong>Reviewed Holy Land:\u003c/strong> Sunday July 15, 2007\u003c/p>\n\u003cp>The Holy Land is a holy-in-the-wall restaurant. Don’t wear a tux to this place, but do bring your appetite! The restaurant is a small storefront carved into a side street in Oakland. I know what you’re thinking, “I don’t eat in Oakland.” Well, you might change your mind for this place. I am not, by any means, an expert or even a novice when it comes to Kosher cooking or meals. However, I do know that the items I ate with my family at the Holy Land Restaurant were fresh, tasty, delicious and did I mention? Cheap! This place is great.\u003c/p>\n\u003cp>Our journey started in San Francisco, where we had to cross the dreaded bridge to get overseas to Oakland, something I just don’t do, especially on a Sunday. We wanted to eat here on Saturday, but the place is closed due to the Sabbath, go figure. The Google map got us lost, not my driving, but we eventually found our way. Parking is on the street, which on a Sunday afternoon in this area of Oakland, was tough. We arrived at this small, cute oasis that had a few outside tables. The very plain, unadorned interior was spartan. By the way, they do have coloring books and crayons for kids.\u003c/p>\n\u003cp>You must walk up and place your order at the counter. The woman at the counter was helpful in pointing out the various items by name that were displayed in and on top of the deli case. I didn’t really know what I ordered, it just sounded good. The busboy and the woman behind the counter served us. They brought out a homemade lemonade that had sprigs of fresh mint in it that my wife enjoyed. We started with a homemade hot latke (fried potato hash) with apple sauce: delicious. We then got a sambusak (this sort of looks like an enchilada, but is served cold) that was filled with spinach and potato, and covered in a light sauce: it was excellent. The malawach arrived with the Hummus Grand Combo, wow! Only fresh ingredients and pure flavor! We used the Malawach (fried Yemeni flatbread) to scoop up the hummus, salad, and chicken shwarma from our combo platter. I was pleasantly surprised at the outstanding flavors of all the items we tried. We ended the meal with an Israeli coffee (black and strong) and a baklava, very sweet.\u003c/p>\n\u003cp>The Holy Land is worth a trip overseas. All of the ingredients are fresh and flavorful. I do not know how authentic these dishes are, but they are outstanding. I even saw the neighborhood beat cop eat his lunch there, always a good sign. The Holy Land has great bang-for-the-buck — we paid a little over ten bucks a head! I highly recommend this restaurant and would return to try more items on the menu.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/eric-swett.jpg\" alt=\"Eric Swett\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> In-House Council for Steamship Company\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> B44 Catalan Bistro\u003cbr>\n\u003cstrong>Reviewed Holy Land:\u003c/strong> Tuesday July 17, 2007\u003c/p>\n\u003cp>Holy Land Restaurant is a grand and promising name for what is really a little sandwich and falafel shop behind the Grand Lake Theater in the Grand-Lakeshore district of Oakland. The restaurant is a bit rundown, and is more suited to take-out than sit-down dinners.\u003c/p>\n\u003cp>Although the restaurant has seating indoors and outside on the sidewalk, seating is limited, and the restaurant is not set up or staffed to provide proper table service. Our party of six, including two young teens, pretty much overwhelmed the restaurant’s indoor seating section.\u003c/p>\n\u003cp>Orders for food are placed at the counter. Service, such as it was, was abrupt if not indifferent. We were disappointed that several of the menu items we tried to order were not available. There was no lamb, for example, and no rice pudding. This almost became a running joke, as our available dinner choices were narrowed progressively by the shaking head behind the counter.\u003c/p>\n\u003cp>The food was also uneven. The pita bread sandwiches were good, but not spectacular. The grilled chicken was nicely marinated and properly cooked. The falafels were inconsistent. One person in our party had excellent falafels, another’s falafels were overcooked and soggy. The sambusak, served with a spicy sauce, was very good. The baklava was ordinary.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the bright side, the prices are certainly reasonable. This would be a good choice for a quick take-out sandwich if you were in the mood for Middle Eastern cooking and happened to be in the neighborhood. However, I wouldn’t drive out of my way to visit this Holy Land.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "sodinis-bertoluccis-ristorante-restaurant-info",
"title": "Sodini's Bertolucci's Ristorante: Restaurant Info [CLOSED]",
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"headTitle": "Sodini’s Bertolucci’s Ristorante: Restaurant Info [CLOSED] | KQED",
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"content": "\u003cp>\u003cstrong>Sodini’s Bertolucci’s Ristorante:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=613\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=608\">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/cp224iPod_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/40/2007/12/sodini2.jpg\" alt=\"Sodinis Bertoluccis Ristorante\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sodini1.jpg\" alt=\"Sodinis Bertoluccis Ristorante\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sodini5.jpg\" alt=\"Sodinis Bertoluccis Ristorante\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sodini7.jpg\" alt=\"Sodinis Bertoluccis Ristorante\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sodini6.jpg\" alt=\"Sodinis Bertoluccis Ristorante\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sodini8.jpg\" alt=\"Sodinis Bertoluccis Ristorante\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=sodini's+bertoluccis&sll=37.0625,-95.677068&sspn=45.014453,71.542969&ie=UTF8&ll=37.666905,-122.40366&spn=0.044169,0.069866&z=14&iwloc=A&om=1&cid=37656517,-122407897,3278949075984466025&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n421 Cypress Avenue (at Lux Avenue)\u003cbr>\nSouth San Francisco, CA 94080\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-588-1625\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sodinisbertoluccis.com\">sodinisbertoluccis.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Victoria and Peter Sodini\u003cbr>\n\u003cstrong>Executive Chefs:\u003c/strong> Peter Sodini, Manuel Marquez, Alfredo Soto\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Hearty Italian-American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pastas, lamb, steak, fish\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:00pm (dinner only)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm (dinner only)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa, American Expres\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, for 5 or more people in a party\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> Same day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Lounge act: piano and vocals\u003c/p>\n\n",
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"excerpt": "\u003cbr />\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=sodini's+bertoluccis&sll=37.0625,-95.677068&sspn=45.014453,71.542969&ie=UTF8&ll=37.666905,-122.40366&spn=0.044169,0.069866&z=14&iwloc=A&om=1&cid=37656517,-122407897,3278949075984466025&source=embed\">View Larger Map\u003c/a>\r\n\u003cstrong>Location:\u003c/strong>\r\n421 Cypress Avenue (at Lux Avenue)\r\nSouth San Francisco, CA 94080\r\n\u003cstrong>Phone:\u003c/strong> 650-588-1625\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sodinisbertoluccis.com\">sodinisbertoluccis.com\u003c/a>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=613\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sodini’s Bertolucci’s Ristorante:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=613\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=608\">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/cp224iPod_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/40/2007/12/sodini2.jpg\" alt=\"Sodinis Bertoluccis Ristorante\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sodini1.jpg\" alt=\"Sodinis Bertoluccis Ristorante\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sodini5.jpg\" alt=\"Sodinis Bertoluccis Ristorante\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sodini7.jpg\" alt=\"Sodinis Bertoluccis Ristorante\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sodini6.jpg\" alt=\"Sodinis Bertoluccis Ristorante\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sodini8.jpg\" alt=\"Sodinis Bertoluccis Ristorante\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=sodini's+bertoluccis&sll=37.0625,-95.677068&sspn=45.014453,71.542969&ie=UTF8&ll=37.666905,-122.40366&spn=0.044169,0.069866&z=14&iwloc=A&om=1&cid=37656517,-122407897,3278949075984466025&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>\n421 Cypress Avenue (at Lux Avenue)\u003cbr>\nSouth San Francisco, CA 94080\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-588-1625\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sodinisbertoluccis.com\">sodinisbertoluccis.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Victoria and Peter Sodini\u003cbr>\n\u003cstrong>Executive Chefs:\u003c/strong> Peter Sodini, Manuel Marquez, Alfredo Soto\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Hearty Italian-American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pastas, lamb, steak, fish\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:00pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:00pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:00pm (dinner only)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:00pm-9:00pm (dinner only)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa, American Expres\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, for 5 or more people in a party\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> Same day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Lounge act: piano and vocals\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Sodini's Bertolucci's Ristorante: Reviews [CLOSED]",
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"content": "\u003cp>\u003cstrong>Sodini’s Bertolucci’s Ristorante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=615\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=608\">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/cp224iPod_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/40/2007/12/sodini16.jpg\" alt=\"Tortellini Con Pesto\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sodini17.jpg\" alt=\"Canneloni\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sodini18.jpg\" alt=\"Veal Scallopini\" hspace=\"3\">\u003cbr>\nTortellini Con Pesto, Canneloni, Veal Scallopini\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/tony-rivera.jpg\" alt=\"Tony Rivera\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tony\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Fireman\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sodini’s Bertolucci’s Ristorante\u003cbr>\n\u003cstrong>Reviewed Sodini’s Bertolucci’s Ristorante:\u003c/strong> Friday July 21, 2007\u003c/p>\n\u003cp>Sodini’s Bertolucci’s Restaurant is a throwback to the standard for family-owned and operated Italian-American restaurants. The restaurant is located in South San Francisco (finally a good reason to go there). There is a large free parking lot in the rear, and plenty of metered (until 6 pm ), street parking in the area. If you like mob movies (\u003cem>Goodfellas\u003c/em>, \u003cem>Godfather\u003c/em>s 1and 2, but not 3), you will think you are eating in one of the restaurants portrayed in those movies. There is an actual working fountain in the main dining room ). Anyway, back to the food: classic Italian American. I’m talking spaghetti with meatballs, chicken parmigiana, and a fat New York steak with ravioli on the side!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I went to Bertolucci’s on a Friday night, and the joint was packed. I was met at the door by the host, who looks like a knee-breaker for the syndicate. I didn’t have reservations, so he took my name and escorted me to the bar (I have always felt you can meet a higher quality of people at a bar ), so I bellied up. I ordered a cocktail and enjoyed the live piano music being played right there in the lounge. A few locals were dancing to the standards being sung by the piano player. I was in the middle of a conversation with the neighborhood garbage man, when my table was ready. I lucked out and was seated at a booth. I started out with a nice red wine, XY Zinfandel. My first course was Gnocchi Nostri (plump potato dumplings in rosy gravy), and it was excellent. The gnocchi, also known as Irish pasta, was perfection, not overcooked and with a dressing that was in balance (no heartburn). I used the French bread given to me to finish the sauce left on my plate.\u003c/p>\n\u003cp>The waitress was great, she stayed in tempo with me (kept my wine glass full) and handled her other tables proficiently. The host came over between courses and made sure everything was fine (this is what I’m talking about — taking care of the customers, not just standing around looking pretty, plus this guy looks like he’s tried everything on the menu). I told him I ordered the veal, he stated, “Great choice, that’s what I’m having tonight.” Just as quickly as my appetizer plate was bussed, my main course arrived. The plate was filled with large pieces of veal and mixed vegetables on the side (you can also opt for polenta with marinara as a side). The meat was tender and flavorful, the vegetables were freshly cooked (not murdered the day before on a steam table). The restaurant has other rooms used for banquets and gatherings, and that night a few parties were occurring during my meal. I finished off with a biscotti, homemade by the owner’s wife (do I have to say it?), and a coffee. I figured I should finish my conversation with the garbage man, so I went back to the bar. I sat down and ordered a sambuca with coffee beans (three, for good luck ). The owner walked over to the piano and began to sing, yes, sing, he was impressive, the bar loved it and so did I.\u003c/p>\n\u003cp>Sodini’s Bertolucci’s is a breath of fresh air. This is classic Italian-American cuisine with personality and punch. If you want a large trapezoidal plate with sauce dots made with from a squeeze bottle, and a meal stacked on top of itself, keep walking. Bertolucci’s has been at the same location since 1928, so they must be doing something right! I would return and would have a party here with one or a hundred of my best friends. The bang for the buck is the whole package: free parking, great food, live music, and an owner that interacts and entertains the customers. I give this place four meatballs!\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/tuere-anderson.jpg\" alt=\"Tuere Anderson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tuere\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Social Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Holy Land\u003cbr>\n\u003cstrong>Reviewed Sodini’s Bertolucci’s Ristorante:\u003c/strong> Tuesday July 17, 2007\u003c/p>\n\u003cp>The baked polenta appetizer was perfect! It was creamy, but not mushy, with just the right amount of cheese, and the homemade tomato sauce was absolutely fresh and wonderful. The house salad of romaine lettuce (it was mostly hearts –yum!), beans, onion, tomato, and cucumber comes with housemade creamy Italian dressing. The dressing was good — neither too creamy nor too piquant — but the salad was a bit overdressed for my tastes. Other than that and that I would have liked a few more beans, it was good.\u003c/p>\n\u003cp>The linguine special with shrimp, sun-dried tomatoes, artichoke hearts, and mushrooms in a cream sauce was great! The noodles were nicely al dente and the flavors melded together very well. This lunch special came with a bowl of minestrone soup, which was nice: not too heavy, filled with beans, and fresh veggies, although a wee bit salty. The gnocchi with pesto was good, although there was WAY too much creamy pesto on the dish. I’m not sure if they make the gnocchi in-house or not; it was verging on too doughy, but I think was saved by being filled with pesto.\u003c/p>\n\u003cp>We opted to have the cannoli (they stuff the shells in the restaurant but don’t make them in-house) and the homemade biscotti for dessert. The cannoli was good, filled with mascarpone and topped with the canned cherries and the accompanying sweet syrup. Frankly, I think you can hardly go wrong with fried dough stuffed with sweet cheese! YUM! The biscotti was a perfect balance between crunchy and soft; you could tell that they made them earlier in the day. The coffee was strong, but not bitter, and was a nice accompaniment to the desserts.\u003c/p>\n\u003cp>The décor of the restaurant reminds me somewhat of a reception hall, with the open space and ample room for folks. You never feel too crowded but also don’t feel isolated from the other diners. I like the separation of the main dining room with the bar, which clearly has regular imbibers saddling up to it. I definitely liked the fact that this is a restaurant for the community. I observed waitstaff and patrons conversing in such a way as to demonstrate that they come very regularly.\u003c/p>\n\u003cp>The restaurant is easy to get to right off 280, and parking was great during the middle of the day. The service was fantastic and attentive; everyone was nice and timely with filling water, etc. The portions are great (we had leftovers) and a good value for what you get. I would definitely return to this restaurant, and would come more often if it were closer to Oakland.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/eric-swett.jpg\" alt=\"Eric Swett\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> In-House Council for Steamship Company\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> B44 Catalan Bistro\u003cbr>\n\u003cstrong>Reviewed Sodini’s Bertolucci’s Ristorante:\u003c/strong> Tuesday July 9, 2007\u003c/p>\n\u003cp>Bay Area residents who drive along Highway 101 through South San Francisco have probably spotted the large Bertolucci’s sign near the highway many times, but haven’t had the occasion to stop in and explore. That sign promises an old-fashioned, unpretentious, Italian restaurant, San Francisco style. That is exactly what you get when you dine there.\u003c/p>\n\u003cp>When we drove up, a few local bikers were parking their motorcycles in front of the restaurant. We wondered if that was a good sign or a bad sign.\u003c/p>\n\u003cp>Stepping into the restaurant is like stepping back in time thirty years; although there are some faux 1930s style advertising poster reproductions that ruin the otherwise perfect 1970s vibe. There is a little fountain near the entrance separating the restaurant from a pleasant bar. The dominant color is red: red carpet, red tablecloths, red seats, and red-covered booths. This definitely not a chi-chi designer space. Tony Soprano’s father would have felt perfectly comfortable at Bertolucci’s.\u003c/p>\n\u003cp>The host was warm and welcoming, and so was the staff. We were seated promptly. The bread was fresh and good; a good clue to the quality of the food we would be eating.\u003c/p>\n\u003cp>In the 1970s a restaurant like this might well have served wilted salads and soggy pasta with mysterious bland sauces. Happily, this is not the case, if it ever was, at Bertolucci’s. The menu has the classic Italian-American choices — all the old standards. We ordered Caesar salads ($9.95) to start. The romaine was fresh, and the tangy dressing, homemade.\u003c/p>\n\u003cp>For main courses we ordered Beef Lasagna ($16.95), Tortellini Con Pesto (beef filled pasta rings, creamy basil and garlic sauce $15.95), and Veal Scaloppini served with polenta ($20.95). The pastas were good and not overcooked. The sauces were classic — certainly not inventive or unique — but that is not what the restaurant is about. The veal was also good, although a bit tough, with a lemony sauce. A side of vegetables served with the veal, chard with carrots and onions, had just the right amount of balancing bitterness, and was not overcooked or mushy.\u003c/p>\n\u003cp>The wine list was very limited, and in fact, disappointing. We drank a Melini Sangiovese, 2002 ($30.00), which was not particularly special.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For desert we had spumoni ice cream, which was delicious. Overall, the experience was very pleasant, and the food was good. The atmosphere is definitely 1970s, and so is the menu, but the food itself has kept up with the times. The service is attentive and welcoming. It is easy to understand the restaurant’s apparently devoted following and ongoing success.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n421 Cypress Avenue (at Lux Avenue)\r\nSouth San Francisco, CA 94080\r\n\u003cstrong>Phone:\u003c/strong> 650-588-1625\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sodinisbertoluccis.com\">sodinisbertoluccis.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Hearty Italian-American\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sodini’s Bertolucci’s Ristorante: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=615\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=608\">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/cp224iPod_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/40/2007/12/sodini16.jpg\" alt=\"Tortellini Con Pesto\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sodini17.jpg\" alt=\"Canneloni\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sodini18.jpg\" alt=\"Veal Scallopini\" hspace=\"3\">\u003cbr>\nTortellini Con Pesto, Canneloni, Veal Scallopini\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/tony-rivera.jpg\" alt=\"Tony Rivera\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tony\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Fireman\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sodini’s Bertolucci’s Ristorante\u003cbr>\n\u003cstrong>Reviewed Sodini’s Bertolucci’s Ristorante:\u003c/strong> Friday July 21, 2007\u003c/p>\n\u003cp>Sodini’s Bertolucci’s Restaurant is a throwback to the standard for family-owned and operated Italian-American restaurants. The restaurant is located in South San Francisco (finally a good reason to go there). There is a large free parking lot in the rear, and plenty of metered (until 6 pm ), street parking in the area. If you like mob movies (\u003cem>Goodfellas\u003c/em>, \u003cem>Godfather\u003c/em>s 1and 2, but not 3), you will think you are eating in one of the restaurants portrayed in those movies. There is an actual working fountain in the main dining room ). Anyway, back to the food: classic Italian American. I’m talking spaghetti with meatballs, chicken parmigiana, and a fat New York steak with ravioli on the side!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I went to Bertolucci’s on a Friday night, and the joint was packed. I was met at the door by the host, who looks like a knee-breaker for the syndicate. I didn’t have reservations, so he took my name and escorted me to the bar (I have always felt you can meet a higher quality of people at a bar ), so I bellied up. I ordered a cocktail and enjoyed the live piano music being played right there in the lounge. A few locals were dancing to the standards being sung by the piano player. I was in the middle of a conversation with the neighborhood garbage man, when my table was ready. I lucked out and was seated at a booth. I started out with a nice red wine, XY Zinfandel. My first course was Gnocchi Nostri (plump potato dumplings in rosy gravy), and it was excellent. The gnocchi, also known as Irish pasta, was perfection, not overcooked and with a dressing that was in balance (no heartburn). I used the French bread given to me to finish the sauce left on my plate.\u003c/p>\n\u003cp>The waitress was great, she stayed in tempo with me (kept my wine glass full) and handled her other tables proficiently. The host came over between courses and made sure everything was fine (this is what I’m talking about — taking care of the customers, not just standing around looking pretty, plus this guy looks like he’s tried everything on the menu). I told him I ordered the veal, he stated, “Great choice, that’s what I’m having tonight.” Just as quickly as my appetizer plate was bussed, my main course arrived. The plate was filled with large pieces of veal and mixed vegetables on the side (you can also opt for polenta with marinara as a side). The meat was tender and flavorful, the vegetables were freshly cooked (not murdered the day before on a steam table). The restaurant has other rooms used for banquets and gatherings, and that night a few parties were occurring during my meal. I finished off with a biscotti, homemade by the owner’s wife (do I have to say it?), and a coffee. I figured I should finish my conversation with the garbage man, so I went back to the bar. I sat down and ordered a sambuca with coffee beans (three, for good luck ). The owner walked over to the piano and began to sing, yes, sing, he was impressive, the bar loved it and so did I.\u003c/p>\n\u003cp>Sodini’s Bertolucci’s is a breath of fresh air. This is classic Italian-American cuisine with personality and punch. If you want a large trapezoidal plate with sauce dots made with from a squeeze bottle, and a meal stacked on top of itself, keep walking. Bertolucci’s has been at the same location since 1928, so they must be doing something right! I would return and would have a party here with one or a hundred of my best friends. The bang for the buck is the whole package: free parking, great food, live music, and an owner that interacts and entertains the customers. I give this place four meatballs!\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/tuere-anderson.jpg\" alt=\"Tuere Anderson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Tuere\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Social Worker\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Holy Land\u003cbr>\n\u003cstrong>Reviewed Sodini’s Bertolucci’s Ristorante:\u003c/strong> Tuesday July 17, 2007\u003c/p>\n\u003cp>The baked polenta appetizer was perfect! It was creamy, but not mushy, with just the right amount of cheese, and the homemade tomato sauce was absolutely fresh and wonderful. The house salad of romaine lettuce (it was mostly hearts –yum!), beans, onion, tomato, and cucumber comes with housemade creamy Italian dressing. The dressing was good — neither too creamy nor too piquant — but the salad was a bit overdressed for my tastes. Other than that and that I would have liked a few more beans, it was good.\u003c/p>\n\u003cp>The linguine special with shrimp, sun-dried tomatoes, artichoke hearts, and mushrooms in a cream sauce was great! The noodles were nicely al dente and the flavors melded together very well. This lunch special came with a bowl of minestrone soup, which was nice: not too heavy, filled with beans, and fresh veggies, although a wee bit salty. The gnocchi with pesto was good, although there was WAY too much creamy pesto on the dish. I’m not sure if they make the gnocchi in-house or not; it was verging on too doughy, but I think was saved by being filled with pesto.\u003c/p>\n\u003cp>We opted to have the cannoli (they stuff the shells in the restaurant but don’t make them in-house) and the homemade biscotti for dessert. The cannoli was good, filled with mascarpone and topped with the canned cherries and the accompanying sweet syrup. Frankly, I think you can hardly go wrong with fried dough stuffed with sweet cheese! YUM! The biscotti was a perfect balance between crunchy and soft; you could tell that they made them earlier in the day. The coffee was strong, but not bitter, and was a nice accompaniment to the desserts.\u003c/p>\n\u003cp>The décor of the restaurant reminds me somewhat of a reception hall, with the open space and ample room for folks. You never feel too crowded but also don’t feel isolated from the other diners. I like the separation of the main dining room with the bar, which clearly has regular imbibers saddling up to it. I definitely liked the fact that this is a restaurant for the community. I observed waitstaff and patrons conversing in such a way as to demonstrate that they come very regularly.\u003c/p>\n\u003cp>The restaurant is easy to get to right off 280, and parking was great during the middle of the day. The service was fantastic and attentive; everyone was nice and timely with filling water, etc. The portions are great (we had leftovers) and a good value for what you get. I would definitely return to this restaurant, and would come more often if it were closer to Oakland.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/eric-swett.jpg\" alt=\"Eric Swett\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Eric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> In-House Council for Steamship Company\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> B44 Catalan Bistro\u003cbr>\n\u003cstrong>Reviewed Sodini’s Bertolucci’s Ristorante:\u003c/strong> Tuesday July 9, 2007\u003c/p>\n\u003cp>Bay Area residents who drive along Highway 101 through South San Francisco have probably spotted the large Bertolucci’s sign near the highway many times, but haven’t had the occasion to stop in and explore. That sign promises an old-fashioned, unpretentious, Italian restaurant, San Francisco style. That is exactly what you get when you dine there.\u003c/p>\n\u003cp>When we drove up, a few local bikers were parking their motorcycles in front of the restaurant. We wondered if that was a good sign or a bad sign.\u003c/p>\n\u003cp>Stepping into the restaurant is like stepping back in time thirty years; although there are some faux 1930s style advertising poster reproductions that ruin the otherwise perfect 1970s vibe. There is a little fountain near the entrance separating the restaurant from a pleasant bar. The dominant color is red: red carpet, red tablecloths, red seats, and red-covered booths. This definitely not a chi-chi designer space. Tony Soprano’s father would have felt perfectly comfortable at Bertolucci’s.\u003c/p>\n\u003cp>The host was warm and welcoming, and so was the staff. We were seated promptly. The bread was fresh and good; a good clue to the quality of the food we would be eating.\u003c/p>\n\u003cp>In the 1970s a restaurant like this might well have served wilted salads and soggy pasta with mysterious bland sauces. Happily, this is not the case, if it ever was, at Bertolucci’s. The menu has the classic Italian-American choices — all the old standards. We ordered Caesar salads ($9.95) to start. The romaine was fresh, and the tangy dressing, homemade.\u003c/p>\n\u003cp>For main courses we ordered Beef Lasagna ($16.95), Tortellini Con Pesto (beef filled pasta rings, creamy basil and garlic sauce $15.95), and Veal Scaloppini served with polenta ($20.95). The pastas were good and not overcooked. The sauces were classic — certainly not inventive or unique — but that is not what the restaurant is about. The veal was also good, although a bit tough, with a lemony sauce. A side of vegetables served with the veal, chard with carrots and onions, had just the right amount of balancing bitterness, and was not overcooked or mushy.\u003c/p>\n\u003cp>The wine list was very limited, and in fact, disappointing. We drank a Melini Sangiovese, 2002 ($30.00), which was not particularly special.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For desert we had spumoni ice cream, which was delicious. Overall, the experience was very pleasant, and the food was good. The atmosphere is definitely 1970s, and so is the menu, but the food itself has kept up with the times. The service is attentive and welcoming. It is easy to understand the restaurant’s apparently devoted following and ongoing success.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
"link": "/californiareport",
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},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
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"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
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