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"content": "\u003cp>Check, Please! Bay Area’s second season episode 23 (#223) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Baladie Gourmet Cafe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=586\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=570\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Sumi\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=600\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=579\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Marché Aux Fleurs\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=593\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=578\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=607\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE\u003c/strong>\u003cbr>\nhttps://youtu.be/qbghEj4CEKE\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/cp223iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/leslie100-2.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Sponsor Wine: 2005 Beringer “Third Century” Syrah, Central Coast, California $14\u003c/strong>\u003cbr>\nOne of California’s most historic wine producers is Beringer Vineyards based in Napa Valley. Their newly launched label is an ode to the company’s heritage as they enter a third century of winemaking. Hailing from the cool Central Coast, this elegantly-styled Syrah captures the variety’s ripe fruit flavors, smooth texture, and signature spicy kick. Uncork it with casual sausage pizza or classy osso bucco.\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week: La Tordera, Prosecco Brut, Valdobbiadene, Italy $19\u003c/strong>\u003cbr>\nWhen it comes to celebrating this holiday season, you’ll want to stock up on bubbles. But who wants to spend a fortune when you can sparkle for less? This dry, crisp fizz is made from Prosecco grapes grown in northern Italy. It’s perfect for party sipping or sharing fireside with your Secret Santa. Think about adding a dash of peach juice for a festive Bellini.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Marché aux Fleurs\u003c/strong>\u003cbr>\nWhen I look at a wine list, I’m hunting for diversity, value, and wines that cause excitement. I found all of these things and more with the terrific list at Marin’s Marché aux Fleurs. Their savvy roundup of wines respects the customer by offering affordability and choice. For example, you can order a worldwide selection of delicious whites and not pay more than $40. When you visit, look for the aromatic \u003cstrong>Mesh Riesling\u003c/strong> from Australia’s \u003cstrong>Eden Valley ($36)\u003c/strong>, organically-grown \u003cstrong>Seresin Estate Sauvignon Blanc\u003c/strong> from \u003cstrong>Marlborough, New Zealand ($34)\u003c/strong> or sassy, citrusy \u003cstrong>Condes de Albarei Albariño\u003c/strong> from \u003cstrong>Rias Baixas in Spain ($27)\u003c/strong>. All of these wines will pair beautifully with the restaurant’s market-fresh fare.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For red lovers, there are so many choices that I want to run to the eatery right now and start drinking. The hard-to-find \u003cstrong>Flowers Sonoma Coast Pinot Noir\u003c/strong> is a slight splurge at \u003cstrong>$85\u003c/strong>, but well worth it. For value, turn to the section named, “Rhone Zone.” Here you’ll find an earthy French red, \u003cstrong>Domaine Garrigue Vacqueyras ($26)\u003c/strong> or bold Aussie \u003cstrong>Lengs & Cooter Shiraz\u003c/strong> from Down Under for \u003cstrong>$30\u003c/strong>. For adventurous drinkers, order the \u003cstrong>Capçanes Montsant ($30)\u003c/strong>, from one of my favorite Spanish producers. It’s hearty, smoky and sultry.\u003c/p>\n\n",
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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/cp223iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/leslie100-2.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Sponsor Wine: 2005 Beringer “Third Century” Syrah, Central Coast, California $14\u003c/strong>\u003cbr>\nOne of California’s most historic wine producers is Beringer Vineyards based in Napa Valley. Their newly launched label is an ode to the company’s heritage as they enter a third century of winemaking. Hailing from the cool Central Coast, this elegantly-styled Syrah captures the variety’s ripe fruit flavors, smooth texture, and signature spicy kick. Uncork it with casual sausage pizza or classy osso bucco.\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week: La Tordera, Prosecco Brut, Valdobbiadene, Italy $19\u003c/strong>\u003cbr>\nWhen it comes to celebrating this holiday season, you’ll want to stock up on bubbles. But who wants to spend a fortune when you can sparkle for less? This dry, crisp fizz is made from Prosecco grapes grown in northern Italy. It’s perfect for party sipping or sharing fireside with your Secret Santa. Think about adding a dash of peach juice for a festive Bellini.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Marché aux Fleurs\u003c/strong>\u003cbr>\nWhen I look at a wine list, I’m hunting for diversity, value, and wines that cause excitement. I found all of these things and more with the terrific list at Marin’s Marché aux Fleurs. Their savvy roundup of wines respects the customer by offering affordability and choice. For example, you can order a worldwide selection of delicious whites and not pay more than $40. When you visit, look for the aromatic \u003cstrong>Mesh Riesling\u003c/strong> from Australia’s \u003cstrong>Eden Valley ($36)\u003c/strong>, organically-grown \u003cstrong>Seresin Estate Sauvignon Blanc\u003c/strong> from \u003cstrong>Marlborough, New Zealand ($34)\u003c/strong> or sassy, citrusy \u003cstrong>Condes de Albarei Albariño\u003c/strong> from \u003cstrong>Rias Baixas in Spain ($27)\u003c/strong>. All of these wines will pair beautifully with the restaurant’s market-fresh fare.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For red lovers, there are so many choices that I want to run to the eatery right now and start drinking. The hard-to-find \u003cstrong>Flowers Sonoma Coast Pinot Noir\u003c/strong> is a slight splurge at \u003cstrong>$85\u003c/strong>, but well worth it. For value, turn to the section named, “Rhone Zone.” Here you’ll find an earthy French red, \u003cstrong>Domaine Garrigue Vacqueyras ($26)\u003c/strong> or bold Aussie \u003cstrong>Lengs & Cooter Shiraz\u003c/strong> from Down Under for \u003cstrong>$30\u003c/strong>. For adventurous drinkers, order the \u003cstrong>Capçanes Montsant ($30)\u003c/strong>, from one of my favorite Spanish producers. It’s hearty, smoky and sultry.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Baladie Gourmet Cafe: Restaurant Info [CLOSED]",
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"content": "\u003cp>\u003cstrong>Baladie Gourmet Cafe:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=570\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=569\">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/cp223iPod_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/baladie1.jpg\" alt=\"Baladie Gourmet Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/baladie3.jpg\" alt=\"Baladie Gourmet Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/baladie18.jpg\" alt=\"Baladie Gourmet Cafe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/baladie16.jpg\" alt=\"Baladie Gourmet Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/baladie6.jpg\" alt=\"Baladie Gourmet Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/baladie15.jpg\" alt=\"Baladie Gourmet Cafe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=baladie+gourmet&sll=37.0625,-95.677068&sspn=46.630055,79.892578&ie=UTF8&cid=37791107,-122404119,15142538299094827442&ll=37.801375,-122.399883&spn=0.023736,0.036478&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>\n337 Kearny Street (Between Bush and Pine Streets)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-989-6629\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.baladiecafe.com\">baladiecafe.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Mike Bazlamit\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mike Bazlamit\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Middle Eastern/Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sultan Iron Bowl\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> 10:00am-8:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:00am-8:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am-8:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am-8:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:00am-6:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-4:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Lunch menu Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover, Diners Club\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable\u003cbr>\nfor older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> 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> Yes, music and reading material\u003c/p>\n\n",
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"excerpt": "\u003cbr />\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=baladie+gourmet&sll=37.0625,-95.677068&sspn=46.630055,79.892578&ie=UTF8&cid=37791107,-122404119,15142538299094827442&ll=37.801375,-122.399883&spn=0.023736,0.036478&z=14&iwloc=A&source=embed\">View Larger Map\u003c/a>\r\n\u003cstrong>Location:\u003c/strong>\r\n337 Kearny Street (Between Bush and Pine Streets)\r\nSan Francisco, CA 94108\r\n\u003cstrong>Phone:\u003c/strong> 415-989-6629\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.baladiecafe.com\">baladiecafe.com\u003c/a>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=570\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Baladie Gourmet Cafe:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=570\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=569\">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/cp223iPod_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/baladie1.jpg\" alt=\"Baladie Gourmet Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/baladie3.jpg\" alt=\"Baladie Gourmet Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/baladie18.jpg\" alt=\"Baladie Gourmet Cafe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/baladie16.jpg\" alt=\"Baladie Gourmet Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/baladie6.jpg\" alt=\"Baladie Gourmet Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/baladie15.jpg\" alt=\"Baladie Gourmet Cafe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=baladie+gourmet&sll=37.0625,-95.677068&sspn=46.630055,79.892578&ie=UTF8&cid=37791107,-122404119,15142538299094827442&ll=37.801375,-122.399883&spn=0.023736,0.036478&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>\n337 Kearny Street (Between Bush and Pine Streets)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-989-6629\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.baladiecafe.com\">baladiecafe.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Mike Bazlamit\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mike Bazlamit\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Middle Eastern/Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sultan Iron Bowl\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> 10:00am-8:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:00am-8:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am-8:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am-8:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:00am-6:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-4:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Lunch menu Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover, Diners Club\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable\u003cbr>\nfor older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> 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> Yes, music and reading material\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Baladie Gourmet Cafe: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=586\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=569\">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/cp223iPod_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/baladie19.jpg\" alt=\"Classic Mezze\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/baladie23.jpg\" alt=\"Mejaddarah\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/baladie25.jpg\" alt=\"Lentil Soup\" hspace=\"3\">\u003cbr>\nClassic Mezze: Babaganoush, Tabbouleh, Falafel, Hummus, with Garnish of Pita Bread, Feta, Pickled Cucumber, Tomato Slice and Iceberg Lettuce Leaf; Mejaddarah: Rice with Lentils Garnished with Fried Onions, Side of Yogurt and Cucumber Salad; Lentil Soup\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/haven-bourque.jpg\" alt=\"Haven Bourque\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Haven\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Partner in Green Public Relations Firm\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baladie Gourmet Cafe\u003cbr>\n\u003cstrong>Reviewed Baladie Gourmet Cafe:\u003c/strong> Monday July 9, 2007\u003c/p>\n\u003cp>One of the perks of working in downtown San Francisco is the long list of simple cafes featuring Middle Eastern food. In the interest of peace between Jews and Palestinians, I try to frequent Palestinian-owned cafes. I try out my rusty Arabic to test the patience of the counter folks, throw in a few arguably sedate belly-dance moves, and threaten to return someday with my darbekke (hand drum) to liven the place up if it’s not rocking already. I also adore the Palestinian flavor profile, which is heavy on the lemon and super-fruity olive oil, features sunny-clime vegetables, and uses meat more as a flavoring than as center of the plate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Baladie Cafe is a favorite. I can walk the five blocks from work without struggling with parking. The neighborhood teams with office workers out seeking culinary delights along Kearny Street and environs. Baladie — the word means “in a country manner, perhaps bucolic pastoral” — features most of the classics — mezze, falafel, shawarma — but also unusual treats, such as fattoush (a bread and vegetable salad — the name means “fatty,” with the typical gentle Middle Eastern humor kidding the eater that they are so piggy that they have to eat bread even in their salad!), mejaddara (lentils and rice), and pies made of olive oil dough stuffed with spinach, feta, and spiced meats.\u003c/p>\n\u003cp>Visiting early in the lunch hour on a sleepy Monday with a co-worker, we split the mezze platter and the mejaddara, shared a spinach feta pie, and indulged in two desserts. The cafe was unusually quiet, so we scored a corner table in the cheerfully decorated dining area where the tables are rickety, the seats miserably uncomfortable and totally worth suffering for the food, and the lines of eager eaters snake through the cafe. No music today, although the speakers usually thrum with classic Arabic folks tunes and the occasional judiciously chosen Turkish pop. The counter guy, same one there for years, is always willing to indulge my questions about the food and awkward Arabic praises for the eating experience. He seems truly pleased to see me.\u003c/p>\n\u003cp>The mezze platter was generous, featuring creamy hummus with a nice dose of good quality olive oil, smoky babaganoush (you can tell which chefs oven roast the eggplants and which sear it over an open flame –Baladie does it right!), tabbouleh with very fresh flat-leaf parsley, the barest flecks of bulgur wheat, and small chopped tomatoes like jewels on top. The dressing had a nice punch of lemon, the perfect balance for the world’s most tonic salad. The falafel, although not warm from the fryer as I’d hoped, had an appropriately crunchy crust and a tender, bright green middle. Expert mezze eaters ignore the bread (not being fatties!) and use the falafel to scoop up the hummus and babaganoush. The feta and pickle garnish were of better quality than many dive cafes; I wondered if the cheese was French Valbreso. Wish it were local, but that’s for a later dream of mine to green ethnic restaurants in the Bay Area. Also wish for a hit of red pepper sauce to balance out the sublime creaminess.\u003c/p>\n\u003cp>Thank Allah for no dolmas — I’ve never had one that could compete with my almost-mother-in-laws’ (the Palestinian engineer wouldn’t marry me, despite my cooking and dancing skills!), so I was happy not to see those on the plate. Dolmas are insanely labor-intensive to make, and belong in the home kitchen full of aunts and cousins, who can spend all day smoking in secret, drinking Arak, and rolling gazillions of grape leaves around rice with a hit of meat and secret spices that I would not reveal under any circumstances not involving a comp meal at the French Laundry.\u003c/p>\n\u003cp>The mejaddara was a giant portion of subtly spiced rice, dotted with earthy lentils, and topped with onions fried in olive oil. This is considered the food of the poor, and many folk songs sing paens to this food, warbling “give the stinking meats to the filthy rich — we are content with our rice and lentils, the humble but most delicious food of the poor!” It’s comfort food at its best — simple, basic, healthy, with a touch of indulgence in the fried onions. This day’s mejaddara was slightly less spectacular than usual — it can be ordered with a side of meat if you’re feeling filthy; juicy pieces of chicken breast dusted with tangy sumac berry flecks being my favorite –but on this day I skipped the meat and admit wished I’d ordered it. Still, I’ll go back again and again for a dish you don’t find as a standard offering in most Middle Eastern cafes. The yogurt side salad was exceptional — tangy, creamy yogurt that tasted like homemade, spiked with crunchy fresh cucumbers.\u003c/p>\n\u003cp>The spinach feta pie was also a standout — a welcoming triangle of dough redolent of good quality olive oil, a nice softness on the bite, and a welcomingly chewy interior. The interior is stuffed with spinach spiked with lemon, so combined with the feta it became one of the holy trinities of flavor. No, for the Jewish food aficionados, the shape does \u003cem>not\u003c/em> resemble a hamantaschen. Far more generous. I can’t remember what the heck it’s called. You can just point at it in the case.\u003c/p>\n\u003cp>Desserts are always risky, as the run-of-the-mill baklava is never sufficiently fresh. Baladie’s held up with that magical combination of crunch in the filo dough followed by the \u003cem>pow\u003c/em> of sweet syrup. Walnuts in the baklava, followed by pistachios in the burfi (might not be the right name, I can never remember the name for the shredded wheat desserts. The regional variation in Arabic names is guilty, not my food lexicon, I swear!) with the same flavor profile, but the temptingly weird texture of strands of crispy wheat followed by the richness of nuts and the \u003cem>pow\u003c/em> of sweet syrup.\u003c/p>\n\u003cp>Salaam, shalom, howdy-do to the country café. Can I go again today?\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/steve-kamoroff.jpg\" alt=\"Steve Kamoroff\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Steve\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Certified Public Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marché Aux Fleurs\u003cbr>\n\u003cstrong>Reviewed Baladie Gourmet Cafe:\u003c/strong> Saturday July 14, 2007\u003c/p>\n\u003cp>So we went on a Saturday, which is probably not their busiest time, as I am sure it is a popular lunch place during the week in that location near downtown. The guys behind the counter were really nice and helpful, and I ordered the gyro and my fiancé ordered the falafel. Of course we were the only ones there, so the service better be good. It was very quick, so no complaints.\u003c/p>\n\u003cp>Now I preface my review of the food by saying that my fiancé is from Israel and I went with her to this place. She knows her gyro and falafel. The space is generally very dirty and rundown with a big mural of Petra on the wall. I realize it is meant to be a simple deli, but the chairs were uncomfortable, and it just didn’t feel clean in there. I realize it’s not the sort of place that you go to for the ambiance, but on the other hand, the drink refrigerator had leftover falafel balls in a giant bag sitting in there. I thought the meat used in my gyro was borderline okay, and tasted like a reheat from yesterday.\u003c/p>\n\u003cp>Maybe, had I gone on a weekday, it would have been fresher. I was looking to see one of those giant slabs of meat spinning on the skewer but I didn’t see that, and I am not sure how they cooked the meat. I really like a gyro with spicy sauce, and they asked me if I wanted it spicy, but I was disappointed in the type of sauce used. The Blue Front Cafe on Haight and Masonic Street is really a much better version of what I wanted this place to be, based on their menu. I wouldn’t go back, but that’s OK as I can still taste this gyro every once in a while! It is cheap but no less than any other place serving this type of stuff.\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/laura-lison.jpg\" alt=\"Laura Lison\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Laura\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sumi\u003cbr>\n\u003cstrong>Reviewed Baladie Gourmet Cafe:\u003c/strong> Thursday July 12, 2007\u003c/p>\n\u003cp>If the gang on the Jerry Seinfeld show ever came to San Francisco, they would feel right at home in the “Soup Nazi” style, downtown hole-in-the-wall restaurant, Baladie Gourmet Café. The food is so good you just want to go back for more, if you can stand to be intimidated by the staff, the atmosphere, and the set up.\u003c/p>\n\u003cp>My friend and I walked up to the busy eatery on a Wednesday at the peak of the lunch hour. There were people sitting at two tables out on the sidewalk in front, and there was a line of people inside waiting to order. While waiting in line, we read the extensive overhead menu, including many vegetarian dishes. Aside from the items on the regular menu, daily specials written on hunks of paper were taped up and hanging from the menu board. Looking around, I noticed that there were only a few tables in the very cramped space and that they were all squished together. I asked my friend to grab a seat while I stayed in line to order. He went over, sat down, and tried to wipe off one of the tables, as they were all looking quite worn and dirty. As I got closer in line to ordering I noticed a display case with examples of some of the salads and desserts. The grilled eggplant salad with cherry tomatoes, cucumbers, lettuce, and roasted red peppers looked good so I ordered one of those. My friend wanted to try the Chicken Lavash Deluxe with mesquite breast, hummus, spinach, rice and lentil, tabouli, tahini sauce, tomato, and cucumbers. I also got the daily special, a large cup of lentil soup and a slice of spanakopita. For dessert we both got the baklava.\u003c/p>\n\u003cp>The impatient cashier asked if I wanted my soup and Chicken Lavash spicy, and when I asked,” How spicy is the spicy?” He hurriedly replied, “I’ll give you medium.” As he was ringing up my order, I asked him about ordering drinks and he pointed “over there” behind the crowd of people to a self-serve soda fountain and a beverage cooler with bottled drinks. When I asked if I had to get back in line to purchase them, he gave me the, “dah, of course” look. So, not wanting to make waves, I did. I then went to the counter next to the kitchen and pick-up area to get some of the flimsy, miniature plastic eating utensils and napkins. All the while a worker was literally screaming order numbers in my ear. Looking up, I noticed a heavily dirt-encrusted ceiling fan above the pick-up/kitchen area and was just happy that it wasn’t turned on, as I’m sure all of the dust hanging down from it would be dropping on the food orders below. Luckily, most of the food is packaged to go, whether you are eating there or not.\u003c/p>\n\u003cp>Finally seated, my friend and I looked around, soaking up the “authentic atmosphere.” The floor, walls, and tables are all quite worn and haven’t been cleaned forever. The décor consists of, as my friend said, “A unique mish-mash at best.” There is a life-size plastic palm tree and a huge Ionic Greek column both wrapped in glowing twinkle lights and propped up in the corner. The foam padding was coming out of the worn Mexican print covers on the bench seating. A dead flower arrangement, by Morticia of the Addams family fame I presume, sat on the counter next to the cash register. Each table had a cruet of olive oil and wooden salt and pepper shakers appropriately marked S and P with a black magic marker.\u003c/p>\n\u003cp>In fairly short order, we heard our number being screamed out, so I rushed to the pick-up counter (mainly to stop the yelling ASAP). Back at the table, we opened the salad container with the huge, colorful eggplant salad and dug in, bumping elbows with the customers at the next table. The salad ingredients were all quite fresh and had a just-right, lightly seasoned balsamic dressing. The lentil soup was very flavorful and hearty with big chunks of carrots, potatoes and chopped pieces of pita bread (like soft croutons I guess?). They must puree the lentils, as we couldn’t actually see them. The spanakopita was wonderful with a nice, flakey filo dough crust and moist spinach filling. The chicken in the huge lavash was tender, juicy and plentiful, although the sauce could have been spicier. (I shouldn’t have questioned the spicy factor, I guess.) The walnut baklava was sweet and nutty, but kind of dry. We both prefer the gooey kind.\u003c/p>\n\u003cp>The next day, I went back again with another friend and we tried the dip platter and the gyro and shawarma wraps. They were all just as huge and delicious as the first time around. This time we decided to take our food out and eat it in a clean, quiet place, (at the lovely umbrella covered tables all through Embarcadaro Center) as I’m sure most people do. We also noticed that they have an extensive catering menu for the surrounding office buildings, no doubt.\u003c/p>\n\u003cp>On the back of the takeout menu, the restaurant has “Our Pledge.” It states that, “Our goal is to bring Traditional, Healthy, Hometown, Middle Eastern cuisine served in an Authentic Atmosphere. We offer the freshest products spiced to perfection. Our order of the day is to serve you promptly and courteously.” The healthy part could be improved with some extensive cleaning, and I can’t really attest to the courteous service. And as my friend said, “If the Baladie Gourmet Cafe boasts of authentic atmosphere, then the Middle East must be in even sorrier condition than I thought!”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All in all I would recommend the huge portions of fresh, tasty food to anyone working downtown as a good value and a nice break from fast food chains. To really enjoy it though, I suggest that you eat it in a clean, quiet place far, far away from the “gourmet” cafe.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n337 Kearny Street (Between Bush and Pine Streets)\r\nSan Francisco, CA 94108\r\n\u003cstrong>Phone:\u003c/strong> 415-989-6629\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.baladiecafe.com\">baladiecafe.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Middle Eastern/Mediterranean\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Baladie Gourmet Cafe: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=586\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=569\">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/cp223iPod_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/baladie19.jpg\" alt=\"Classic Mezze\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/baladie23.jpg\" alt=\"Mejaddarah\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/baladie25.jpg\" alt=\"Lentil Soup\" hspace=\"3\">\u003cbr>\nClassic Mezze: Babaganoush, Tabbouleh, Falafel, Hummus, with Garnish of Pita Bread, Feta, Pickled Cucumber, Tomato Slice and Iceberg Lettuce Leaf; Mejaddarah: Rice with Lentils Garnished with Fried Onions, Side of Yogurt and Cucumber Salad; Lentil Soup\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/haven-bourque.jpg\" alt=\"Haven Bourque\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Haven\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Partner in Green Public Relations Firm\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baladie Gourmet Cafe\u003cbr>\n\u003cstrong>Reviewed Baladie Gourmet Cafe:\u003c/strong> Monday July 9, 2007\u003c/p>\n\u003cp>One of the perks of working in downtown San Francisco is the long list of simple cafes featuring Middle Eastern food. In the interest of peace between Jews and Palestinians, I try to frequent Palestinian-owned cafes. I try out my rusty Arabic to test the patience of the counter folks, throw in a few arguably sedate belly-dance moves, and threaten to return someday with my darbekke (hand drum) to liven the place up if it’s not rocking already. I also adore the Palestinian flavor profile, which is heavy on the lemon and super-fruity olive oil, features sunny-clime vegetables, and uses meat more as a flavoring than as center of the plate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Baladie Cafe is a favorite. I can walk the five blocks from work without struggling with parking. The neighborhood teams with office workers out seeking culinary delights along Kearny Street and environs. Baladie — the word means “in a country manner, perhaps bucolic pastoral” — features most of the classics — mezze, falafel, shawarma — but also unusual treats, such as fattoush (a bread and vegetable salad — the name means “fatty,” with the typical gentle Middle Eastern humor kidding the eater that they are so piggy that they have to eat bread even in their salad!), mejaddara (lentils and rice), and pies made of olive oil dough stuffed with spinach, feta, and spiced meats.\u003c/p>\n\u003cp>Visiting early in the lunch hour on a sleepy Monday with a co-worker, we split the mezze platter and the mejaddara, shared a spinach feta pie, and indulged in two desserts. The cafe was unusually quiet, so we scored a corner table in the cheerfully decorated dining area where the tables are rickety, the seats miserably uncomfortable and totally worth suffering for the food, and the lines of eager eaters snake through the cafe. No music today, although the speakers usually thrum with classic Arabic folks tunes and the occasional judiciously chosen Turkish pop. The counter guy, same one there for years, is always willing to indulge my questions about the food and awkward Arabic praises for the eating experience. He seems truly pleased to see me.\u003c/p>\n\u003cp>The mezze platter was generous, featuring creamy hummus with a nice dose of good quality olive oil, smoky babaganoush (you can tell which chefs oven roast the eggplants and which sear it over an open flame –Baladie does it right!), tabbouleh with very fresh flat-leaf parsley, the barest flecks of bulgur wheat, and small chopped tomatoes like jewels on top. The dressing had a nice punch of lemon, the perfect balance for the world’s most tonic salad. The falafel, although not warm from the fryer as I’d hoped, had an appropriately crunchy crust and a tender, bright green middle. Expert mezze eaters ignore the bread (not being fatties!) and use the falafel to scoop up the hummus and babaganoush. The feta and pickle garnish were of better quality than many dive cafes; I wondered if the cheese was French Valbreso. Wish it were local, but that’s for a later dream of mine to green ethnic restaurants in the Bay Area. Also wish for a hit of red pepper sauce to balance out the sublime creaminess.\u003c/p>\n\u003cp>Thank Allah for no dolmas — I’ve never had one that could compete with my almost-mother-in-laws’ (the Palestinian engineer wouldn’t marry me, despite my cooking and dancing skills!), so I was happy not to see those on the plate. Dolmas are insanely labor-intensive to make, and belong in the home kitchen full of aunts and cousins, who can spend all day smoking in secret, drinking Arak, and rolling gazillions of grape leaves around rice with a hit of meat and secret spices that I would not reveal under any circumstances not involving a comp meal at the French Laundry.\u003c/p>\n\u003cp>The mejaddara was a giant portion of subtly spiced rice, dotted with earthy lentils, and topped with onions fried in olive oil. This is considered the food of the poor, and many folk songs sing paens to this food, warbling “give the stinking meats to the filthy rich — we are content with our rice and lentils, the humble but most delicious food of the poor!” It’s comfort food at its best — simple, basic, healthy, with a touch of indulgence in the fried onions. This day’s mejaddara was slightly less spectacular than usual — it can be ordered with a side of meat if you’re feeling filthy; juicy pieces of chicken breast dusted with tangy sumac berry flecks being my favorite –but on this day I skipped the meat and admit wished I’d ordered it. Still, I’ll go back again and again for a dish you don’t find as a standard offering in most Middle Eastern cafes. The yogurt side salad was exceptional — tangy, creamy yogurt that tasted like homemade, spiked with crunchy fresh cucumbers.\u003c/p>\n\u003cp>The spinach feta pie was also a standout — a welcoming triangle of dough redolent of good quality olive oil, a nice softness on the bite, and a welcomingly chewy interior. The interior is stuffed with spinach spiked with lemon, so combined with the feta it became one of the holy trinities of flavor. No, for the Jewish food aficionados, the shape does \u003cem>not\u003c/em> resemble a hamantaschen. Far more generous. I can’t remember what the heck it’s called. You can just point at it in the case.\u003c/p>\n\u003cp>Desserts are always risky, as the run-of-the-mill baklava is never sufficiently fresh. Baladie’s held up with that magical combination of crunch in the filo dough followed by the \u003cem>pow\u003c/em> of sweet syrup. Walnuts in the baklava, followed by pistachios in the burfi (might not be the right name, I can never remember the name for the shredded wheat desserts. The regional variation in Arabic names is guilty, not my food lexicon, I swear!) with the same flavor profile, but the temptingly weird texture of strands of crispy wheat followed by the richness of nuts and the \u003cem>pow\u003c/em> of sweet syrup.\u003c/p>\n\u003cp>Salaam, shalom, howdy-do to the country café. Can I go again today?\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/steve-kamoroff.jpg\" alt=\"Steve Kamoroff\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Steve\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Certified Public Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marché Aux Fleurs\u003cbr>\n\u003cstrong>Reviewed Baladie Gourmet Cafe:\u003c/strong> Saturday July 14, 2007\u003c/p>\n\u003cp>So we went on a Saturday, which is probably not their busiest time, as I am sure it is a popular lunch place during the week in that location near downtown. The guys behind the counter were really nice and helpful, and I ordered the gyro and my fiancé ordered the falafel. Of course we were the only ones there, so the service better be good. It was very quick, so no complaints.\u003c/p>\n\u003cp>Now I preface my review of the food by saying that my fiancé is from Israel and I went with her to this place. She knows her gyro and falafel. The space is generally very dirty and rundown with a big mural of Petra on the wall. I realize it is meant to be a simple deli, but the chairs were uncomfortable, and it just didn’t feel clean in there. I realize it’s not the sort of place that you go to for the ambiance, but on the other hand, the drink refrigerator had leftover falafel balls in a giant bag sitting in there. I thought the meat used in my gyro was borderline okay, and tasted like a reheat from yesterday.\u003c/p>\n\u003cp>Maybe, had I gone on a weekday, it would have been fresher. I was looking to see one of those giant slabs of meat spinning on the skewer but I didn’t see that, and I am not sure how they cooked the meat. I really like a gyro with spicy sauce, and they asked me if I wanted it spicy, but I was disappointed in the type of sauce used. The Blue Front Cafe on Haight and Masonic Street is really a much better version of what I wanted this place to be, based on their menu. I wouldn’t go back, but that’s OK as I can still taste this gyro every once in a while! It is cheap but no less than any other place serving this type of stuff.\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/laura-lison.jpg\" alt=\"Laura Lison\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Laura\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sumi\u003cbr>\n\u003cstrong>Reviewed Baladie Gourmet Cafe:\u003c/strong> Thursday July 12, 2007\u003c/p>\n\u003cp>If the gang on the Jerry Seinfeld show ever came to San Francisco, they would feel right at home in the “Soup Nazi” style, downtown hole-in-the-wall restaurant, Baladie Gourmet Café. The food is so good you just want to go back for more, if you can stand to be intimidated by the staff, the atmosphere, and the set up.\u003c/p>\n\u003cp>My friend and I walked up to the busy eatery on a Wednesday at the peak of the lunch hour. There were people sitting at two tables out on the sidewalk in front, and there was a line of people inside waiting to order. While waiting in line, we read the extensive overhead menu, including many vegetarian dishes. Aside from the items on the regular menu, daily specials written on hunks of paper were taped up and hanging from the menu board. Looking around, I noticed that there were only a few tables in the very cramped space and that they were all squished together. I asked my friend to grab a seat while I stayed in line to order. He went over, sat down, and tried to wipe off one of the tables, as they were all looking quite worn and dirty. As I got closer in line to ordering I noticed a display case with examples of some of the salads and desserts. The grilled eggplant salad with cherry tomatoes, cucumbers, lettuce, and roasted red peppers looked good so I ordered one of those. My friend wanted to try the Chicken Lavash Deluxe with mesquite breast, hummus, spinach, rice and lentil, tabouli, tahini sauce, tomato, and cucumbers. I also got the daily special, a large cup of lentil soup and a slice of spanakopita. For dessert we both got the baklava.\u003c/p>\n\u003cp>The impatient cashier asked if I wanted my soup and Chicken Lavash spicy, and when I asked,” How spicy is the spicy?” He hurriedly replied, “I’ll give you medium.” As he was ringing up my order, I asked him about ordering drinks and he pointed “over there” behind the crowd of people to a self-serve soda fountain and a beverage cooler with bottled drinks. When I asked if I had to get back in line to purchase them, he gave me the, “dah, of course” look. So, not wanting to make waves, I did. I then went to the counter next to the kitchen and pick-up area to get some of the flimsy, miniature plastic eating utensils and napkins. All the while a worker was literally screaming order numbers in my ear. Looking up, I noticed a heavily dirt-encrusted ceiling fan above the pick-up/kitchen area and was just happy that it wasn’t turned on, as I’m sure all of the dust hanging down from it would be dropping on the food orders below. Luckily, most of the food is packaged to go, whether you are eating there or not.\u003c/p>\n\u003cp>Finally seated, my friend and I looked around, soaking up the “authentic atmosphere.” The floor, walls, and tables are all quite worn and haven’t been cleaned forever. The décor consists of, as my friend said, “A unique mish-mash at best.” There is a life-size plastic palm tree and a huge Ionic Greek column both wrapped in glowing twinkle lights and propped up in the corner. The foam padding was coming out of the worn Mexican print covers on the bench seating. A dead flower arrangement, by Morticia of the Addams family fame I presume, sat on the counter next to the cash register. Each table had a cruet of olive oil and wooden salt and pepper shakers appropriately marked S and P with a black magic marker.\u003c/p>\n\u003cp>In fairly short order, we heard our number being screamed out, so I rushed to the pick-up counter (mainly to stop the yelling ASAP). Back at the table, we opened the salad container with the huge, colorful eggplant salad and dug in, bumping elbows with the customers at the next table. The salad ingredients were all quite fresh and had a just-right, lightly seasoned balsamic dressing. The lentil soup was very flavorful and hearty with big chunks of carrots, potatoes and chopped pieces of pita bread (like soft croutons I guess?). They must puree the lentils, as we couldn’t actually see them. The spanakopita was wonderful with a nice, flakey filo dough crust and moist spinach filling. The chicken in the huge lavash was tender, juicy and plentiful, although the sauce could have been spicier. (I shouldn’t have questioned the spicy factor, I guess.) The walnut baklava was sweet and nutty, but kind of dry. We both prefer the gooey kind.\u003c/p>\n\u003cp>The next day, I went back again with another friend and we tried the dip platter and the gyro and shawarma wraps. They were all just as huge and delicious as the first time around. This time we decided to take our food out and eat it in a clean, quiet place, (at the lovely umbrella covered tables all through Embarcadaro Center) as I’m sure most people do. We also noticed that they have an extensive catering menu for the surrounding office buildings, no doubt.\u003c/p>\n\u003cp>On the back of the takeout menu, the restaurant has “Our Pledge.” It states that, “Our goal is to bring Traditional, Healthy, Hometown, Middle Eastern cuisine served in an Authentic Atmosphere. We offer the freshest products spiced to perfection. Our order of the day is to serve you promptly and courteously.” The healthy part could be improved with some extensive cleaning, and I can’t really attest to the courteous service. And as my friend said, “If the Baladie Gourmet Cafe boasts of authentic atmosphere, then the Middle East must be in even sorrier condition than I thought!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all I would recommend the huge portions of fresh, tasty food to anyone working downtown as a good value and a nice break from fast food chains. To really enjoy it though, I suggest that you eat it in a clean, quiet place far, far away from the “gourmet” cafe.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Sumi:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=579\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=569\">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/cp223iPod_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/40/2007/12/sumi20.jpg\" alt=\"Sumi\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sumi2.jpg\" alt=\"Sumi\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sumi3.jpg\" alt=\"Sumi\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sumi19.jpg\" alt=\"Sumi\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sumi7.jpg\" alt=\"Sumi\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sumi11.jpg\" alt=\"Sumi\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=sumi+san+francisco&ie=UTF8&ll=37.771393,-122.432327&spn=0.011468,0.01339&z=14&iwloc=A&om=1&cid=37760785,-122436568,9738093222303358905&output=embed&s=AARTsJordxmMFprgcnjAmGmI4_2Gc9x44Q\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=sumi+san+francisco&ie=UTF8&ll=37.771393,-122.432327&spn=0.011468,0.01339&z=14&iwloc=A&om=1&cid=37760785,-122436568,9738093222303358905&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n4243 18th Street (at Diamond Streets)\u003cbr>\nRoss, CA 94114\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-626-7864\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:sumi@suminthecastro.com\">sumi@suminthecastro.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.suminthecastro.com\">suminthecastro.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Sumi Hirose\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sarah Fritsche\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Californian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Ahi Tuna Tartar, Calamari and Rock Shrimp, Miso Roasted Chicken, Seared Duck Breast, Beef Filet\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> Available upon request\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer, wine, sake\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> 7 days a week, from 5:30pm-7:00pm. 3 courses $25\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> 1 day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, but less than 12\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sumi:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=579\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=569\">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/cp223iPod_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/40/2007/12/sumi20.jpg\" alt=\"Sumi\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sumi2.jpg\" alt=\"Sumi\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sumi3.jpg\" alt=\"Sumi\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sumi19.jpg\" alt=\"Sumi\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sumi7.jpg\" alt=\"Sumi\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sumi11.jpg\" alt=\"Sumi\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=sumi+san+francisco&ie=UTF8&ll=37.771393,-122.432327&spn=0.011468,0.01339&z=14&iwloc=A&om=1&cid=37760785,-122436568,9738093222303358905&output=embed&s=AARTsJordxmMFprgcnjAmGmI4_2Gc9x44Q\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=sumi+san+francisco&ie=UTF8&ll=37.771393,-122.432327&spn=0.011468,0.01339&z=14&iwloc=A&om=1&cid=37760785,-122436568,9738093222303358905&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>\n4243 18th Street (at Diamond Streets)\u003cbr>\nRoss, CA 94114\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-626-7864\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:sumi@suminthecastro.com\">sumi@suminthecastro.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.suminthecastro.com\">suminthecastro.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Sumi Hirose\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sarah Fritsche\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Californian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Ahi Tuna Tartar, Calamari and Rock Shrimp, Miso Roasted Chicken, Seared Duck Breast, Beef Filet\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> Available upon request\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer, wine, sake\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> 7 days a week, from 5:30pm-7:00pm. 3 courses $25\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> 1 day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, but less than 12\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>Sumi: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=600\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=569\">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/cp223iPod_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/40/2007/12/sumi14.jpg\" alt=\"Calamari and Rock Shrimp\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sumi16.jpg\" alt=\"Miso-Glazed Roasted Chicken with Wasabi Potatoes\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sumi17.jpg\" alt=\"Sumi Sundae\" hspace=\"3\">\u003cbr>\nCalamari and Rock Shrimp with a Trio of Dipping Sauces; Miso-Glazed Roasted Chicken with Wasabi Potatoes, a Stir Fried Chard, Shiitakes, Carrot, Fresh Soy Beans, and Burdock Root; Sumi Sundae: Scharffen Berger Chocolate Cake, French Vanilla Ice Cream, House Made Chocolate Sauce, and Brandied Cherry\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/laura-lison.jpg\" alt=\"Laura Lison\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Laura\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sumi\u003cbr>\n\u003cstrong>Reviewed Sumi:\u003c/strong> Saturday July 14, 2007\n\u003cp>Fresh and sexy, Sumi Restaurant has been an anchor in the Castro for the past twenty-two years. Located at 4243 18th Street, Sumi serves wonderfully interesting California cuisine with an Asian influence. Every dish, including desserts, is made fresh daily under owner, Sumi Hirose’s, supervision. Most evenings, Sumi is there to warmly greet you herself and take you to your seat. The dimly lit décor has been beautifully updated in a very sexy and sophisticated black and gold color scheme. The gold painted wood plank walls and the matchstick blinds add texture and warmth to the surroundings while the black overhead beams and chairs add contrast and just the right touch of class. Paintings on the walls by local artists are always changing and add to the visual interest. Even when the restaurant is full, the noise level is never too high that you can’t engage in a lively discussion with your dining partners. Friendly, knowledgeable, and sexy waiters are always right there to welcome you and hand you your linen napkin. Water glasses with slices of lemon immediately appear as does warm, delicious break-apart rolls beautifully displayed in a cleverly paper lined silver basket. Sumi’s incredible attention to every detail is evident throughout the dining experience.\u003c/p>\n\u003cp>On a busy Saturday night, my friend and I were lucky enough to find a parking place in the Castro, just a short walk from the restaurant. Upon entering, we were greeted by Sumi herself and taken to a table on the upper level just overlooking the diners seated in the window tables below. Martin, our friendly and knowledgeable waiter, quickly appeared, explained the daily specials and took our drink order. I started off with a Kir Royale cocktail, a delicious blend of sparkling wine and Kir with a twist of lemon, and my dining partner enjoyed a glass of Sauvignon Blanc, while we started with the calamari and rock shrimp appetizer. The lightly battered seafood arrived in a wicker basket along with a trio of dipping sauces, including a tangy cocktail sauce, a lime and chili sauce (my favorite), and a garlic aioli. We devoured every tender morsel using the chopsticks provided.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My companion decided to order from the regular menu, while I wanted to take advantage of the 3-course prix fixe menu that is offered nightly from 5:30 to 7:00 for $25. For my first course, I chose the fresh white corn soup with a dollop of garlic butter. A delicious hot and creamy puree of corn tasted as if it had just been picked and taken off the cob that day. I also shared my partner’s large but lightly dressed mixed green salad with the cherry tomatoes and tofu croutons — always a good choice.\u003c/p>\n\u003cp>Our waiter, Martin, led us to an absolutely wonderful bottle of Clayton Petite Sirah 2002 to go with our dinner. I chose the grilled Niman Ranch Country Style pork rib with sautéed shiitake mushrooms and edamame, ginger rice, and orange-ume glaze. Not being familiar with edamame, Martin was more than happy to educate me on these Japanese style beans. (It always helps to know what you are going to be eating!) The pork was so tender and juicy and went well with the contrasting textures of the mushrooms and edamame. There was just the right amount of the orange-ume glaze drizzled on the plate to give the dish a slightly sweet flavor. My dining partner chose the monkfish with wild rice, spinach, and golden raisins for an entrée. The fish was moist and flaky and beautifully landscaped on a bed of the flavorful wild rice, spinach, and golden raisins mixture. We shared a side order of one of my favorite Sumi sides, the cayenne sweet potato fries.\u003c/p>\n\u003cp>For dessert, I chose the trio of fresh fruit sorbets from the prix fixe menu. That night it was apricot, green apple, and raspberry. The three vivid colors stood out on the slender plate, as I savored each refreshing bite. I insisted that my partner get the signature Sumi Sundae, so I could also sample the combination of Scharffen Berger chocolate cake, topped with French vanilla ice cream, the housemade chocolate sauce, and brandied cherries, elegantly served in a martini glass. While I ate most of my companion’s sundae, he enjoyed his coffee delivered to the table in an individual 2 1/2-cup French press.\u003c/p>\n\u003cp>At the end of our lovely meal, Martin delivered the bill in a hardbound classical book in which previous patrons had written their comments. It was fun to read about the many special occasions that had been celebrated there and about tourists from far away places who raved about Sumi.\u003c/p>\n\u003cp>In my book, it would be hard to beat this level of quality and culinary sophistication in this price range. For a relaxed romantic evening of creative food in a classy atmosphere with the best service ever, you can’t go wrong at Sumi.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/steve-kamoroff.jpg\" alt=\"Steve Kamoroff\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Steve\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Certified Public Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marché Aux Fleurs\u003cbr>\n\u003cstrong>Reviewed Sumi:\u003c/strong> Friday July 6, 2007\u003c/p>\n\u003cp>My fiancé and I walked to the restaurant from our house in Haight Ashbury. We were immediately greeted and seated and made to feel very welcome. The place is very quaint with a warm and dark date-like feel that feels like a house that was turned into a restaurant. Our waiter was extremely helpful and explained the menu really well and let us know what some of the specials of the house were. We enjoyed the fairly simple wine list, and when we asked the waiter some questions, he offered to bring us a taste of a couple wines to help us chose. We liked that, as we seem to be lushes these days. So, we just had him keep bringing tastes of the wines all night (just kidding, we only had 2). We ordered the Albarino, which is one of our favorite wines, and it was excellent. Next, we had actually decided on our food, but when we talked to the waiter, he changed our minds with the descriptions of some of his favorites. He suggested the calamari, which was outstanding. It was lightly battered and fried and served with a trio of different sauces; it was our favorite thing we had there! He also brought out bread and butter, which was really fresh (not your average bread).\u003c/p>\n\u003cp>I ordered the scallops and my fiancé ordered the beef. My scallops weren’t particuarly memorable and were underseasoned in general. They were just okay! My fiancé enjoyed hers and she tends to be quite picky about red meat, so if nothing else, I was happy that she was happy and wasn’t complaining. I think they cooked it exactly the way she had asked, which is the key for her.\u003c/p>\n\u003cp>The service was really outstanding the whole night. Unfortunately the service was better than the food was. We had the sundae for dessert and it was great. It has been on their menu for the entire 20-30 years they have been opened and I can see why. The warm chocolate on the bottom was perfect and gooey. Overall, we thought it was just okay. We wanted to like it more, as it is easy enough to get in and it is a charming spot. We liked the service but weren’t overly excited with our entrees. We spent the same money there as at Marché Aux Fleurs, and it is nowhere even close to the same quality and complexity of food, wine, and service.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/haven-bourque.jpg\" alt=\"Haven Bourque\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Haven\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Partner in Green Public Relations Firm\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baladie Gourmet Cafe\u003cbr>\n\u003cstrong>Reviewed Sumi:\u003c/strong> Wednesday July 25, 2007\u003c/p>\n\u003cp> Sumi is an intimate neighborhood restaurant featuring perhaps both the best and the worst of the Castro. There I had one soul-searingly delicious dish and significantly less successful versions of Japanese homestyle and California comfort cuisine.\u003c/p>\n\u003cp>The evening started out with easily the worst parking experience of life. A Castro resident intentionally drove his car within millimeters of my right thigh to physically push me (we’re talking car vs. human flesh) out of a parking space that I was saving for my disabled husband, I’d say don’t visit here unless you take public transport or own a Vespa.\u003c/p>\n\u003cp>What I liked best about Sumi was the indelible presence of Sumi herself. She greeted me at the door and showed me to a quiet table, murmuring that it should be quiet she hoped (I’d requested a quiet spot on Open Table), and remained an unassuming, yet authoritative presence throughout the evening. She seemed tired, as I would be had I run a restaurant for as many years as has she. I made several attempts to engage with her via our server, but with no luck. I am quite sure that neighborhood denizens are treated like family in her restaurant.\u003c/p>\n\u003cp>I found the physical environment of the restaurant a sincere reflection of the menu. The room was small, reminiscent of an old Japanese farmhouse: dark beams, low hanging lights, carefully chosen art in subtle, earthy colors, and a layout that allowed for almost private corners, without feeling cluttered — a personal blend of Eastern design sensibilities with western touches. It did remind me of a Japanese farmhouse that would not have a dedicated dining space, but a room that could be used for many things. Perhaps it is. Unfortunate to be inside in a cozy dark space on a blazing hot summer evening, however. I imagine the space is warm and insulating on a fog-wrapped night. In the heat, it was almost stuffy. Also, the dinnerware was a missed opportunity. Japanese \u003cem>yakimono\u003c/em> (it means “fired things,” as in fired in a kiln in this case!) is central to the experience of eating. No trace of it here, although due to the heat, we did not order tea, which might have allowed us at least a glimpse of fabulously understated tea ware.\u003c/p>\n\u003cp>Our server confessed to being quite hot in his opening words to us. Unfortunately, that set the tone for the evening, as his performance was more about him than it was about us. To be charitable, I did live in Japan for several years on several different occasions. In fact, my palate awakened there at the very impressionable age of sixteen, so I am quite familiar with Japanese cuisine in its myriad interpretations. I am also an eco-warrior, but first a gastronome. Our server consistently failed to deliver correct information about the food and the beverages, and in fact, on at least two occasions even delivered completely incorrect information with utter confidence. That almost ruined the dining experience for me. I stopped asking any questions because the answers were so ridiculous that I couldn’t hide my embarrassment for him. Suffice it to say that \u003cem>Okunomatsu\u003c/em> does \u003cem>not\u003c/em> mean “holy water” in Japanese. It is a sake brewery of venerable tradition and excellence established in the 1700s in Fukushima province, and the word translates as “behind the pine tree.” Nor is monkfish an endangered species, eco-friendly. Granted, the NOAA said just this week that East Coast monkfish might be OK, but the Monterey Bay Aquarium scientists still disagree. Somehow I don’t think this server is hip to that dialogue.\u003c/p>\n\u003cp>He was handsome, however. And he paced the meal reasonably well.\u003c/p>\n\u003cp>What saved the evening was one dish: the miso-glazed roast chicken breast. The miso sauce transported me right back to my Japanese (culinary) mother’s kitchen table; it was perfectly balanced with the deep, salty, umami-in-a-nutshell tones that only a flawlessly executed miso sauce can aspire to. None of that too sweet, too heavy, too-miso-ey miso that we’re so often subjected to. No, the real Sumi was present in her miso glaze. The chicken was moist and perfect. I rarely order chicken in restaurants, as I don’t like “palate for sauce” props. Oh, but this sauce. I actually licked the plate, and had difficulty sharing with my husband, whom I adore beyond reason and deserves only the best bits life has to offer. Not more than one bite for him, sorry. Accompaniments were a vegetable stir fry of chard, shiitake, carrot, and perhaps burdock; fresh and lively with the living breath of the wok. Thank you, Sumi, for that chicken with miso glaze. Fusion, correct interpretation of a classis — never mind. It could have been from Bora-Bora for all I cared. It was an exemplary sauce.\u003c/p>\n\u003cp>The rest of the food, I’m sorry to say — never mind. We ordered an ahi tartare that was undistinguished. It wasn’t wrong, but it wasn’t anything in particular either. We both prefer fish to meat, but there was not one sustainable fish item on the menu, at least that the server could identify without fabricating a ridiculously elaborate falsity. My husband ordered the rack of lamb at the server’s suggestion. It was comforting and properly rare-to-medium, but again entirely undistinguished. For dessert, sorbet was the only option. How can you go wrong with a trio of fresh fruit sorbets? When the green apple sorbet is crystallized, the peach chardonnay is cloying, and the blackberry cassis has to carry the whole thing. I was surprised to see an ice cream sundae on the menu, and played with the flavors of eating that after the miso chicken. Nope.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The restaurant had other charming touches, such as the bathroom décor. When you go there for the miso chicken, and you will, do visit the bathroom. Look up at the ceiling. It is beautiful. Then go back to your chicken.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sumi: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=600\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=569\">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/cp223iPod_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/40/2007/12/sumi14.jpg\" alt=\"Calamari and Rock Shrimp\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sumi16.jpg\" alt=\"Miso-Glazed Roasted Chicken with Wasabi Potatoes\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/sumi17.jpg\" alt=\"Sumi Sundae\" hspace=\"3\">\u003cbr>\nCalamari and Rock Shrimp with a Trio of Dipping Sauces; Miso-Glazed Roasted Chicken with Wasabi Potatoes, a Stir Fried Chard, Shiitakes, Carrot, Fresh Soy Beans, and Burdock Root; Sumi Sundae: Scharffen Berger Chocolate Cake, French Vanilla Ice Cream, House Made Chocolate Sauce, and Brandied Cherry\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/laura-lison.jpg\" alt=\"Laura Lison\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Laura\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sumi\u003cbr>\n\u003cstrong>Reviewed Sumi:\u003c/strong> Saturday July 14, 2007\n\u003cp>Fresh and sexy, Sumi Restaurant has been an anchor in the Castro for the past twenty-two years. Located at 4243 18th Street, Sumi serves wonderfully interesting California cuisine with an Asian influence. Every dish, including desserts, is made fresh daily under owner, Sumi Hirose’s, supervision. Most evenings, Sumi is there to warmly greet you herself and take you to your seat. The dimly lit décor has been beautifully updated in a very sexy and sophisticated black and gold color scheme. The gold painted wood plank walls and the matchstick blinds add texture and warmth to the surroundings while the black overhead beams and chairs add contrast and just the right touch of class. Paintings on the walls by local artists are always changing and add to the visual interest. Even when the restaurant is full, the noise level is never too high that you can’t engage in a lively discussion with your dining partners. Friendly, knowledgeable, and sexy waiters are always right there to welcome you and hand you your linen napkin. Water glasses with slices of lemon immediately appear as does warm, delicious break-apart rolls beautifully displayed in a cleverly paper lined silver basket. Sumi’s incredible attention to every detail is evident throughout the dining experience.\u003c/p>\n\u003cp>On a busy Saturday night, my friend and I were lucky enough to find a parking place in the Castro, just a short walk from the restaurant. Upon entering, we were greeted by Sumi herself and taken to a table on the upper level just overlooking the diners seated in the window tables below. Martin, our friendly and knowledgeable waiter, quickly appeared, explained the daily specials and took our drink order. I started off with a Kir Royale cocktail, a delicious blend of sparkling wine and Kir with a twist of lemon, and my dining partner enjoyed a glass of Sauvignon Blanc, while we started with the calamari and rock shrimp appetizer. The lightly battered seafood arrived in a wicker basket along with a trio of dipping sauces, including a tangy cocktail sauce, a lime and chili sauce (my favorite), and a garlic aioli. We devoured every tender morsel using the chopsticks provided.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My companion decided to order from the regular menu, while I wanted to take advantage of the 3-course prix fixe menu that is offered nightly from 5:30 to 7:00 for $25. For my first course, I chose the fresh white corn soup with a dollop of garlic butter. A delicious hot and creamy puree of corn tasted as if it had just been picked and taken off the cob that day. I also shared my partner’s large but lightly dressed mixed green salad with the cherry tomatoes and tofu croutons — always a good choice.\u003c/p>\n\u003cp>Our waiter, Martin, led us to an absolutely wonderful bottle of Clayton Petite Sirah 2002 to go with our dinner. I chose the grilled Niman Ranch Country Style pork rib with sautéed shiitake mushrooms and edamame, ginger rice, and orange-ume glaze. Not being familiar with edamame, Martin was more than happy to educate me on these Japanese style beans. (It always helps to know what you are going to be eating!) The pork was so tender and juicy and went well with the contrasting textures of the mushrooms and edamame. There was just the right amount of the orange-ume glaze drizzled on the plate to give the dish a slightly sweet flavor. My dining partner chose the monkfish with wild rice, spinach, and golden raisins for an entrée. The fish was moist and flaky and beautifully landscaped on a bed of the flavorful wild rice, spinach, and golden raisins mixture. We shared a side order of one of my favorite Sumi sides, the cayenne sweet potato fries.\u003c/p>\n\u003cp>For dessert, I chose the trio of fresh fruit sorbets from the prix fixe menu. That night it was apricot, green apple, and raspberry. The three vivid colors stood out on the slender plate, as I savored each refreshing bite. I insisted that my partner get the signature Sumi Sundae, so I could also sample the combination of Scharffen Berger chocolate cake, topped with French vanilla ice cream, the housemade chocolate sauce, and brandied cherries, elegantly served in a martini glass. While I ate most of my companion’s sundae, he enjoyed his coffee delivered to the table in an individual 2 1/2-cup French press.\u003c/p>\n\u003cp>At the end of our lovely meal, Martin delivered the bill in a hardbound classical book in which previous patrons had written their comments. It was fun to read about the many special occasions that had been celebrated there and about tourists from far away places who raved about Sumi.\u003c/p>\n\u003cp>In my book, it would be hard to beat this level of quality and culinary sophistication in this price range. For a relaxed romantic evening of creative food in a classy atmosphere with the best service ever, you can’t go wrong at Sumi.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/steve-kamoroff.jpg\" alt=\"Steve Kamoroff\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Steve\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Certified Public Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marché Aux Fleurs\u003cbr>\n\u003cstrong>Reviewed Sumi:\u003c/strong> Friday July 6, 2007\u003c/p>\n\u003cp>My fiancé and I walked to the restaurant from our house in Haight Ashbury. We were immediately greeted and seated and made to feel very welcome. The place is very quaint with a warm and dark date-like feel that feels like a house that was turned into a restaurant. Our waiter was extremely helpful and explained the menu really well and let us know what some of the specials of the house were. We enjoyed the fairly simple wine list, and when we asked the waiter some questions, he offered to bring us a taste of a couple wines to help us chose. We liked that, as we seem to be lushes these days. So, we just had him keep bringing tastes of the wines all night (just kidding, we only had 2). We ordered the Albarino, which is one of our favorite wines, and it was excellent. Next, we had actually decided on our food, but when we talked to the waiter, he changed our minds with the descriptions of some of his favorites. He suggested the calamari, which was outstanding. It was lightly battered and fried and served with a trio of different sauces; it was our favorite thing we had there! He also brought out bread and butter, which was really fresh (not your average bread).\u003c/p>\n\u003cp>I ordered the scallops and my fiancé ordered the beef. My scallops weren’t particuarly memorable and were underseasoned in general. They were just okay! My fiancé enjoyed hers and she tends to be quite picky about red meat, so if nothing else, I was happy that she was happy and wasn’t complaining. I think they cooked it exactly the way she had asked, which is the key for her.\u003c/p>\n\u003cp>The service was really outstanding the whole night. Unfortunately the service was better than the food was. We had the sundae for dessert and it was great. It has been on their menu for the entire 20-30 years they have been opened and I can see why. The warm chocolate on the bottom was perfect and gooey. Overall, we thought it was just okay. We wanted to like it more, as it is easy enough to get in and it is a charming spot. We liked the service but weren’t overly excited with our entrees. We spent the same money there as at Marché Aux Fleurs, and it is nowhere even close to the same quality and complexity of food, wine, and service.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/haven-bourque.jpg\" alt=\"Haven Bourque\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Haven\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Partner in Green Public Relations Firm\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baladie Gourmet Cafe\u003cbr>\n\u003cstrong>Reviewed Sumi:\u003c/strong> Wednesday July 25, 2007\u003c/p>\n\u003cp> Sumi is an intimate neighborhood restaurant featuring perhaps both the best and the worst of the Castro. There I had one soul-searingly delicious dish and significantly less successful versions of Japanese homestyle and California comfort cuisine.\u003c/p>\n\u003cp>The evening started out with easily the worst parking experience of life. A Castro resident intentionally drove his car within millimeters of my right thigh to physically push me (we’re talking car vs. human flesh) out of a parking space that I was saving for my disabled husband, I’d say don’t visit here unless you take public transport or own a Vespa.\u003c/p>\n\u003cp>What I liked best about Sumi was the indelible presence of Sumi herself. She greeted me at the door and showed me to a quiet table, murmuring that it should be quiet she hoped (I’d requested a quiet spot on Open Table), and remained an unassuming, yet authoritative presence throughout the evening. She seemed tired, as I would be had I run a restaurant for as many years as has she. I made several attempts to engage with her via our server, but with no luck. I am quite sure that neighborhood denizens are treated like family in her restaurant.\u003c/p>\n\u003cp>I found the physical environment of the restaurant a sincere reflection of the menu. The room was small, reminiscent of an old Japanese farmhouse: dark beams, low hanging lights, carefully chosen art in subtle, earthy colors, and a layout that allowed for almost private corners, without feeling cluttered — a personal blend of Eastern design sensibilities with western touches. It did remind me of a Japanese farmhouse that would not have a dedicated dining space, but a room that could be used for many things. Perhaps it is. Unfortunate to be inside in a cozy dark space on a blazing hot summer evening, however. I imagine the space is warm and insulating on a fog-wrapped night. In the heat, it was almost stuffy. Also, the dinnerware was a missed opportunity. Japanese \u003cem>yakimono\u003c/em> (it means “fired things,” as in fired in a kiln in this case!) is central to the experience of eating. No trace of it here, although due to the heat, we did not order tea, which might have allowed us at least a glimpse of fabulously understated tea ware.\u003c/p>\n\u003cp>Our server confessed to being quite hot in his opening words to us. Unfortunately, that set the tone for the evening, as his performance was more about him than it was about us. To be charitable, I did live in Japan for several years on several different occasions. In fact, my palate awakened there at the very impressionable age of sixteen, so I am quite familiar with Japanese cuisine in its myriad interpretations. I am also an eco-warrior, but first a gastronome. Our server consistently failed to deliver correct information about the food and the beverages, and in fact, on at least two occasions even delivered completely incorrect information with utter confidence. That almost ruined the dining experience for me. I stopped asking any questions because the answers were so ridiculous that I couldn’t hide my embarrassment for him. Suffice it to say that \u003cem>Okunomatsu\u003c/em> does \u003cem>not\u003c/em> mean “holy water” in Japanese. It is a sake brewery of venerable tradition and excellence established in the 1700s in Fukushima province, and the word translates as “behind the pine tree.” Nor is monkfish an endangered species, eco-friendly. Granted, the NOAA said just this week that East Coast monkfish might be OK, but the Monterey Bay Aquarium scientists still disagree. Somehow I don’t think this server is hip to that dialogue.\u003c/p>\n\u003cp>He was handsome, however. And he paced the meal reasonably well.\u003c/p>\n\u003cp>What saved the evening was one dish: the miso-glazed roast chicken breast. The miso sauce transported me right back to my Japanese (culinary) mother’s kitchen table; it was perfectly balanced with the deep, salty, umami-in-a-nutshell tones that only a flawlessly executed miso sauce can aspire to. None of that too sweet, too heavy, too-miso-ey miso that we’re so often subjected to. No, the real Sumi was present in her miso glaze. The chicken was moist and perfect. I rarely order chicken in restaurants, as I don’t like “palate for sauce” props. Oh, but this sauce. I actually licked the plate, and had difficulty sharing with my husband, whom I adore beyond reason and deserves only the best bits life has to offer. Not more than one bite for him, sorry. Accompaniments were a vegetable stir fry of chard, shiitake, carrot, and perhaps burdock; fresh and lively with the living breath of the wok. Thank you, Sumi, for that chicken with miso glaze. Fusion, correct interpretation of a classis — never mind. It could have been from Bora-Bora for all I cared. It was an exemplary sauce.\u003c/p>\n\u003cp>The rest of the food, I’m sorry to say — never mind. We ordered an ahi tartare that was undistinguished. It wasn’t wrong, but it wasn’t anything in particular either. We both prefer fish to meat, but there was not one sustainable fish item on the menu, at least that the server could identify without fabricating a ridiculously elaborate falsity. My husband ordered the rack of lamb at the server’s suggestion. It was comforting and properly rare-to-medium, but again entirely undistinguished. For dessert, sorbet was the only option. How can you go wrong with a trio of fresh fruit sorbets? When the green apple sorbet is crystallized, the peach chardonnay is cloying, and the blackberry cassis has to carry the whole thing. I was surprised to see an ice cream sundae on the menu, and played with the flavors of eating that after the miso chicken. Nope.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The restaurant had other charming touches, such as the bathroom décor. When you go there for the miso chicken, and you will, do visit the bathroom. Look up at the ceiling. It is beautiful. Then go back to your chicken.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Marché Aux Fleurs:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=578\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=607\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=569\">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/cp223iPod_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/40/2007/12/marcheauxfleurs2.jpg\" alt=\"Marche Aux Fleurs\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/marcheauxfleurs8.jpg\" alt=\"Marche Aux Fleurs\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/marcheauxfleurs4.jpg\" alt=\"Marche Aux Fleurs\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/marcheauxfleurs7.jpg\" alt=\"Marche Aux Fleurs\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/marcheauxfleurs12.jpg\" alt=\"Marche Aux Fleurs\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/marcheauxfleurs1.jpg\" alt=\"Marche Aux Fleurs\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=marche+aux+fleur+ross,+ca&ie=UTF8&mrt=kmlkmz&cid=37960453,-122555605,5353402710631289895&s=AARTsJqB-jSMzvKQtkj3Lauaf4AiLIyFeg&ll=37.968696,-122.551632&spn=0.023683,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=marche+aux+fleur+ross,+ca&ie=UTF8&mrt=kmlkmz&cid=37960453,-122555605,5353402710631289895&ll=37.968696,-122.551632&spn=0.023683,0.036478&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>\n23 Ross Common (at Redwood Drive)\u003cbr>\nRoss, CA 94957\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-925-9200\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@marcheauxfleursrestaurant.com\">info@marcheauxfleursrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.marcheauxfleursrestaurant.com\">marcheauxfleursrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Dan and Holly Baker\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Dan Baker\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Holly Baker\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Seasonal and Farm Fresh Californian-Provençale\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Salade de Chèvre Chaud, Pan-Roasted Chicken with Seasonal Vegetable Ragout and Herb Nage, Duck Confit, Housemade Gnocchi\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $18 per 750ml\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> 5:30pm-8:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-8:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-8:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Holidays only (Mothers Day, Christmas Eve, New Years Eve, Valentines Day)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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> Recommended\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> 1 day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly with special menu for kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> 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>Marché Aux Fleurs:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=578\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=607\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=569\">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/cp223iPod_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/40/2007/12/marcheauxfleurs2.jpg\" alt=\"Marche Aux Fleurs\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/marcheauxfleurs8.jpg\" alt=\"Marche Aux Fleurs\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/marcheauxfleurs4.jpg\" alt=\"Marche Aux Fleurs\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/marcheauxfleurs7.jpg\" alt=\"Marche Aux Fleurs\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/marcheauxfleurs12.jpg\" alt=\"Marche Aux Fleurs\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/marcheauxfleurs1.jpg\" alt=\"Marche Aux Fleurs\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=marche+aux+fleur+ross,+ca&ie=UTF8&mrt=kmlkmz&cid=37960453,-122555605,5353402710631289895&s=AARTsJqB-jSMzvKQtkj3Lauaf4AiLIyFeg&ll=37.968696,-122.551632&spn=0.023683,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=marche+aux+fleur+ross,+ca&ie=UTF8&mrt=kmlkmz&cid=37960453,-122555605,5353402710631289895&ll=37.968696,-122.551632&spn=0.023683,0.036478&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>\n23 Ross Common (at Redwood Drive)\u003cbr>\nRoss, CA 94957\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-925-9200\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@marcheauxfleursrestaurant.com\">info@marcheauxfleursrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.marcheauxfleursrestaurant.com\">marcheauxfleursrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Dan and Holly Baker\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Dan Baker\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Holly Baker\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Seasonal and Farm Fresh Californian-Provençale\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Salade de Chèvre Chaud, Pan-Roasted Chicken with Seasonal Vegetable Ragout and Herb Nage, Duck Confit, Housemade Gnocchi\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $18 per 750ml\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> 5:30pm-8:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-8:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-8:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Holidays only (Mothers Day, Christmas Eve, New Years Eve, Valentines Day)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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> Recommended\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> 1 day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly with special menu for kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> 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>Marché Aux Fleurs: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=593\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=607\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=569\">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/cp223iPod_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/40/2007/12/marcheauxfleurs11.jpg\" alt=\"Arugula Salad with Grilled Peaches, Prosciutto, Hazel Nuts and Pt. Reyes Original Blue\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/marcheauxfleurs17.jpg\" alt=\"Orechiette Pasta with Housemade Sausage, Broccoli Rabe, Red Chile, Grana Cheese\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/marcheauxfleurs18.jpg\" alt=\"Chocolate Souffle Cake with Tahitian Vanilla Ice Cream and Hazelnuts\" hspace=\"3\">\u003cbr>\nArugula Salad with Grilled Peaches, Prosciutto, Hazelnuts, and Pt. Reyes Original Blue; Orechiette Pasta with Housemade Sausage, Broccoli Rabe, Red Chile, Grana Padano Cheese; Chocolate Soufflé Cake with Tahitian Vanilla Ice Cream and Hazelnuts\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/steve-kamoroff.jpg\" alt=\"Steve Kamoroff\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Steve\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Certified Public Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marché Aux Fleurs\u003cbr>\n\u003cstrong>Reviewed Marché Aux Fleurs:\u003c/strong> Friday July 13, 2007\u003c/p>\n\u003cp>It’s always quite relaxing for us to go to this restaurant. We live in the city and it’s a short drive, but you feel like you are in a different world. Downtown Ross is very quiet and the restaurant is tucked away very quaintly with a large patio and open and airy feel to it. There is also a very warm feeling to the place that comes from the owners, as they are very involved in the restaurant. This night, the Executive Chef was working the front of the house and he greeted us and took us to our table. There isn’t a bad table, as almost feel outside even when you are sitting inside. My fiancé and I went with the couple that lives next door to us, and it was their first time there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The staff is very helpful and knowledgeable of the menu. As usual, we went with a new wine, recommended by them. I happen to enjoy Cab Franc and they had a French one that was quite inexpensive ($40) and recommended by the Chef. It was very earthy and unique, which he had explained beforehand, and we really liked it. (We ended up having 2 bottles of it.) I ordered the BLT salad, which is a staple for me along with the shellfish escargot. They have started using the Pt. Reyes clams, as they have focused the entire menu more on using only local ingredients. I really enjoy trying the local ingredients, and we have even traveled to some of the places we find the ingredients from on the menu. The salad was perfect, as usual, and had lots of flavor from the thick bacon that I know my fiancé won’t eat, which is why I order this one or else she eats all my food! The clams were buttery and garlicky and the sauce was perfect to sop up with bread, just like the French do. Our neighbors had the salad with grilled peaches and absolutely loved it. I may have to order that one next time.\u003c/p>\n\u003cp>So, for an entree I ordered the pasta for the first time. The waitress and the chef explained the process, and I had to try it. They have housemade pasta, but I just never order pasta. Well, this pasta was great! Oriecchiette are these round discs that are fairly thick and chewy and have great texture. The sauce was light, but the real star was the sausage. It was not in a casing and was just really well-seasoned and crumbly. I felt like I was challenging this place to impress me with something I don’t often like to order, and they did just that. Everyone else really enjoyed their meals as well –there was halibut and the pork chop. The waitress spent much time explaining the dishes in detail beforehand, and I think everyone got something they enjoyed.\u003c/p>\n\u003cp>We finished the meal with a couple of desserts for the table and some coffee. We had the Chocolate Truffle Cake and the fruit crisp. Both were fresh and tasty. We had ordered the chocolate cake in advance, so we wouldn’t have to wait and it was warm and gooey. Overall the food was perfect, the place was quaint and quiet, and the service was perfectly paced, friendly and knowledgeable.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/haven-bourque.jpg\" alt=\"Haven Bourque\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Haven\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Partner in Green Public Relations Firm\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baladie Gourmet Cafe\u003cbr>\n\u003cstrong>Reviewed Marché Aux Fleurs:\u003c/strong> Saturday July 14, 2007\u003c/p>\n\u003cp> Traveling from Oakland to Ross to eat at Marché aux Fleurs was a fine way celebrate our first wedding anniversary. Despite 10 years in the Bay Area, I’d never heard of this small town, but felt adventurous enough to swing over from urban paradise to upscale pastoral. Any restaurant with a culinary philosophy focused on local, seasonal, sustainable cuisine is worth a pilgrimage, despite the carbon footprint of the drive.\u003c/p>\n\u003cp>I requested a quiet, romantic table when we made our reservation, revealing via Open Table that this was our anniversary. I could not imagine a more lovely setting or a more romantic, yet relaxed, décor than we experienced. We could have sat outside on the patio, sun and shade-dappled tables being easily available at our 5:30 dinner hour, but chose to keep the table offered, in a quiet corner just in front of the patio. We had views of both the patio and of the utterly tasteful Provençal-style interior. Second only perhaps to the décor was our server, who was warm and welcoming, but serious and sensitive to the rhythm of the romantic dining couple with an almost flawless pacing of the meal, and for the most part deeply credible in her descriptions of the food and the wine.\u003c/p>\n\u003cp>The menu featured a tight but impressive selection of sustainable meats, seafood, and vegetable dishes. We shared salads, mine of grilled peaches, prosciutto, arugula, Pt. Reyes Blue cheese and hazelnuts; my husband’s of farro grain, accompanied by a chopped salad of crunchy summer vegetables. Mine was delicious, although the grill marks on the peach were a bit too perfect, and the peach itself enormous to the point of being awkward. I loved the combination of the warm, sweet, smoky fruit and the rich, salty meat, supported by the bitter depth of arugula, sharp, creamy cheese and hazelnuts. Perfect for a hot day, the farro salad had an excellent flavor profile of those crunchy local summer vegetables — cucumber, radish, and feta were the stars. With tomatoes finally arriving at peak (I bought 4 pounds at the market just that morning), the tomatoes in the salad were disappointingly few. Also, the balance of vegetables to grain — and farro is a hearty grain — skewed heavily in favor of the grain; I could have eaten that salad alone and gone away full. Having told our server that we wanted to explore the menu fully while still eating relatively lightly, I was disappointed in her direct recommendation of that salad. I also would have wished for local feta rather than French (I suspect Valbreso. Why not a local feta — Redwood Hill or Spring Hill?).\u003c/p>\n\u003cp>The gnocchi, served with tender English peas and morels, were sublime and perfect in every conceivable way. Book a table now just to eat it! Ask them: which local farmer grew the potatoes? The peas? Whose cows gave the cream for the sauce? Whose butter? Palate for once trumped food conscience: I didn’t even care!\u003c/p>\n\u003cp>I must digress. Two things in American restaurants demoralize me: gigantic portions that force one to grossly overeat, grossly waste by leaving half a portion on the plate, or grossly pack up a big sagging leftover box that doesn’t allow me to indulge my daily need to cook at my own stove. We were spared that indignity by the reasonable portion sizes at Marché. My second pet peeve is a server that interrupts your meal at its most sublime and delicate point. Just when your bite of food is positioned perfectly, so that all flavors are harmonizing and reaching a climactic peak or when an animated, intense conversation is about to culminate in joyous agreement with your spouse over the merits of organic personal lubrication vs. McEvoy olive oil, it is shattered by dreaded the servers looming over you with the dreaded bleat: “And how is everything tonight?” No such shocker at Marché. You can safely book a table there and pretend you’re in France.\u003c/p>\n\u003cp>Back to the food. Some disappointment with my main course: grilled Alaskan wild (need you ask? Sustainable fish, of course — nothing not on the Seafood Watch sustainable green list appeared on this menu) salmon, wrapped in a grape leaf. The salmon was perfectly cooked, the grape leaf provided a nice tang, but it needed a sauce. Perhaps the biggest flaw of the entire meal was the fregula accompaniment — a great idea, how often do you see the foods of Sardinia on a Bay Area menu? — but again, too much grain-to-other-more-exciting-stuff ratio. The green grapes were a delightful surprise. Sour and tangy, they almost saved this rather hefty pilaf, but unfortunately they could not tie the dish together sufficiently. My husband fared better with a flawless confit of duck leg on a bed of fresh black-eyed peas with tiny onions and a grilled pepper snaked subtly into the welcoming mound of peas. Unusual and so tasty.\u003c/p>\n\u003cp>The wine list also stood out with the unusual and necessary descriptions of what each grape in each region actually meant. I will spend much more time reading it on future visits. I could see that most diners in the restaurant ordered red wine. On a blazing hot afternoon at the peak of summer, not a wisp of fog in sight, I felt hot. I prayed for a good selection of rosés and was rewarded with a wonderfully balanced Bandol Rosé. Deliverance, Provence-style.\u003c/p>\n\u003cp>Dessert was not a highlight. Despite the height of stone fruit season, the only seasonal fruit offering was a blueberry crumble. Seemed a bit down-home for that menu. We opted for the chocolate soufflé cake with Tahitian vanilla ice cream and hazelnuts. It was serviceable, but not the brilliant finish that we wished. The cake was overly sweet, lacking the promised molten center. I’d hoped for a Scharffen Berger varietal chocolate taste profile, but alas, the flavor was indistinct. Whose chocolate, then? The ice cream was forgettable, and I suspect it was not from a local Pt. Reyes creamery within 20 miles. The hazelnuts were perfectly toasted, however, but the dish begged for the additional interesting level of a sauce.\u003c/p>\n\u003cp>I would visit this restaurant again, perhaps once each season to enjoy Marché’s interpretation of the local sustainable palate, its exemplary service, and charming décor.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/laura-lison.jpg\" alt=\"Laura Lison\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Laura\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sumi\u003cbr>\n\u003cstrong>Reviewed Marché Aux Fleurs:\u003c/strong> Saturday July 7, 2007\n\u003cp>Being city folk, my husband and I rarely venture forth across the Golden Gate for a meal. But on a cold, foggy, summer afternoon in the city, I looked forward to the opportunity to head up to warm, sunny Marin for an early dinner seating at Marché Aux Fleurs in Ross. We had allowed over and hour to make the trip, but making it up there in less than 40 minutes, we had plenty of time to explore “downtown Ross,” a quiet, little, well-to-do, idyllic village hidden away off the main Sir Francis Drake Boulevard. Walking up to the restaurant, we first came upon their lovely outdoor heated garden setting with a few diners already seated at the white tablecloth covered tables. Although it was a lovely evening, we decided to eat indoors where we would have a better view of all the action.\u003c/p>\n\u003cp>Upon going inside we were greeted by Holly Baker, one of the proprietors and wife of the chef, Dan Baker. We were immediately taken to our seat against the wall in the simple, rustic, yet colorful dining room. While Holly was bringing us our choice of sparkling or still water, another staff person was placing huge wedges of rustic sesame-crusted bread and a pot of creamy butter on our table. Our wait person came over, introduced herself, and enticed us into having the Medjool dates wrapped in applewood-smoked bacon and stuffed with pecorino cheese for a starter. She helped us choose a lovely and reasonably priced half bottle of Chateau Tarciere Muscadet sur Lie 2003 to go with. Not being a real date lover, I was blown away by how delicious these little tidbits were! The sweetness of the dates and the creamy cheese center mixed with the saltiness of the bacon was just incredible. I would have been happy to have just kept ordering these all evening, but alas, move on we must.\u003c/p>\n\u003cp>As we were enjoying our wine and the quiet atmosphere, my husband, sitting across from me, noticed a long drip of “something” on the back of the booth next to my shoulder. Lo and behold, a bottle of wine laying on the wine rack hanging on the wall behind me was leaking and running slowly down the back of the booth right next to my white jacketed shoulder! Our wait person was surprised as we were, and thanking us for the heads up, cleaned it up and removed the bottle immediately.\u003c/p>\n\u003cp>After that bit of excitement, we were quickly served our first courses — three of them! They all looked so good that we had to try the very tangy and refreshing gazpacho soup with avocado. I also had a wonderful arugula salad with juicy grilled peaches, proscuitto, a sprinkle of pine nuts, and Pt. Reyes Blue cheese. My husband had a grilled ahi fava bean salad served on a crispy grilled piece of their rustic bread. Anxious to try another split to go with our first course, our server suggested a nice French Pinot Noir. Having such an extensive half bottle wine list on the wine menu made it easy and fun to try out several wines during the course of dinner. I think it also made us want to order more courses just to be able to pair them up with the different wines. A smart thing for the restaurant to do, as we ended up having more food and wine than we normally would if we had only had whole bottles to choose from.\u003c/p>\n\u003cp>Again, with the help of our knowledgeable server, we choose a 2003 Mantra Cabernet Sauvignon that she said would go well with both our entrees and dessert. My husband had the grape leaf-wrapped King salmon with sour grapes, fregola, and torpedo onions. He enjoyed it, although he said that it was all served at room temperature and he would have preferred it to be warmer. Having read rave reviews about their gnocchi, I had to give it a try, and I was not disappointed. They were just heavenly clouds of melt-in-your-mouth potato pasta along with morel mushrooms and English peas, all drizzled with white truffle essence. I really did think that I had died and gone to heaven!\u003c/p>\n\u003cp>Of course I had to order the molten chocolate cake with Tahitian vanilla ice cream for dessert, even though we were warned in advance to order it early as it takes an extra twenty minutes to prepare. It was more than worth the wait with its warm gooey center mixing with the cold ice cream in every bite. My partner had a nice — but not as memorable — fresh, warm blackberry and nectarine crisp served with honey-vanilla ice cream.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For many reasons, I was sad to see this wonderful dining experience come to a close. For this kind of quality of fresh, seasonal food served in a quiet, relaxed atmosphere with such attentive service, I would return in a heartbeat. Although it turned out to be quite pricey, with us getting carried away matching up the wines and food, it is on the top of my list for the next special occasion meal. I look forward to returning in the fall to enjoy the next season’s bounty.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Marché Aux Fleurs: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=593\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=607\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=569\">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/cp223iPod_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/40/2007/12/marcheauxfleurs11.jpg\" alt=\"Arugula Salad with Grilled Peaches, Prosciutto, Hazel Nuts and Pt. Reyes Original Blue\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/marcheauxfleurs17.jpg\" alt=\"Orechiette Pasta with Housemade Sausage, Broccoli Rabe, Red Chile, Grana Cheese\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/marcheauxfleurs18.jpg\" alt=\"Chocolate Souffle Cake with Tahitian Vanilla Ice Cream and Hazelnuts\" hspace=\"3\">\u003cbr>\nArugula Salad with Grilled Peaches, Prosciutto, Hazelnuts, and Pt. Reyes Original Blue; Orechiette Pasta with Housemade Sausage, Broccoli Rabe, Red Chile, Grana Padano Cheese; Chocolate Soufflé Cake with Tahitian Vanilla Ice Cream and Hazelnuts\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/steve-kamoroff.jpg\" alt=\"Steve Kamoroff\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Steve\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Certified Public Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marché Aux Fleurs\u003cbr>\n\u003cstrong>Reviewed Marché Aux Fleurs:\u003c/strong> Friday July 13, 2007\u003c/p>\n\u003cp>It’s always quite relaxing for us to go to this restaurant. We live in the city and it’s a short drive, but you feel like you are in a different world. Downtown Ross is very quiet and the restaurant is tucked away very quaintly with a large patio and open and airy feel to it. There is also a very warm feeling to the place that comes from the owners, as they are very involved in the restaurant. This night, the Executive Chef was working the front of the house and he greeted us and took us to our table. There isn’t a bad table, as almost feel outside even when you are sitting inside. My fiancé and I went with the couple that lives next door to us, and it was their first time there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The staff is very helpful and knowledgeable of the menu. As usual, we went with a new wine, recommended by them. I happen to enjoy Cab Franc and they had a French one that was quite inexpensive ($40) and recommended by the Chef. It was very earthy and unique, which he had explained beforehand, and we really liked it. (We ended up having 2 bottles of it.) I ordered the BLT salad, which is a staple for me along with the shellfish escargot. They have started using the Pt. Reyes clams, as they have focused the entire menu more on using only local ingredients. I really enjoy trying the local ingredients, and we have even traveled to some of the places we find the ingredients from on the menu. The salad was perfect, as usual, and had lots of flavor from the thick bacon that I know my fiancé won’t eat, which is why I order this one or else she eats all my food! The clams were buttery and garlicky and the sauce was perfect to sop up with bread, just like the French do. Our neighbors had the salad with grilled peaches and absolutely loved it. I may have to order that one next time.\u003c/p>\n\u003cp>So, for an entree I ordered the pasta for the first time. The waitress and the chef explained the process, and I had to try it. They have housemade pasta, but I just never order pasta. Well, this pasta was great! Oriecchiette are these round discs that are fairly thick and chewy and have great texture. The sauce was light, but the real star was the sausage. It was not in a casing and was just really well-seasoned and crumbly. I felt like I was challenging this place to impress me with something I don’t often like to order, and they did just that. Everyone else really enjoyed their meals as well –there was halibut and the pork chop. The waitress spent much time explaining the dishes in detail beforehand, and I think everyone got something they enjoyed.\u003c/p>\n\u003cp>We finished the meal with a couple of desserts for the table and some coffee. We had the Chocolate Truffle Cake and the fruit crisp. Both were fresh and tasty. We had ordered the chocolate cake in advance, so we wouldn’t have to wait and it was warm and gooey. Overall the food was perfect, the place was quaint and quiet, and the service was perfectly paced, friendly and knowledgeable.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/haven-bourque.jpg\" alt=\"Haven Bourque\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Haven\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Partner in Green Public Relations Firm\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Baladie Gourmet Cafe\u003cbr>\n\u003cstrong>Reviewed Marché Aux Fleurs:\u003c/strong> Saturday July 14, 2007\u003c/p>\n\u003cp> Traveling from Oakland to Ross to eat at Marché aux Fleurs was a fine way celebrate our first wedding anniversary. Despite 10 years in the Bay Area, I’d never heard of this small town, but felt adventurous enough to swing over from urban paradise to upscale pastoral. Any restaurant with a culinary philosophy focused on local, seasonal, sustainable cuisine is worth a pilgrimage, despite the carbon footprint of the drive.\u003c/p>\n\u003cp>I requested a quiet, romantic table when we made our reservation, revealing via Open Table that this was our anniversary. I could not imagine a more lovely setting or a more romantic, yet relaxed, décor than we experienced. We could have sat outside on the patio, sun and shade-dappled tables being easily available at our 5:30 dinner hour, but chose to keep the table offered, in a quiet corner just in front of the patio. We had views of both the patio and of the utterly tasteful Provençal-style interior. Second only perhaps to the décor was our server, who was warm and welcoming, but serious and sensitive to the rhythm of the romantic dining couple with an almost flawless pacing of the meal, and for the most part deeply credible in her descriptions of the food and the wine.\u003c/p>\n\u003cp>The menu featured a tight but impressive selection of sustainable meats, seafood, and vegetable dishes. We shared salads, mine of grilled peaches, prosciutto, arugula, Pt. Reyes Blue cheese and hazelnuts; my husband’s of farro grain, accompanied by a chopped salad of crunchy summer vegetables. Mine was delicious, although the grill marks on the peach were a bit too perfect, and the peach itself enormous to the point of being awkward. I loved the combination of the warm, sweet, smoky fruit and the rich, salty meat, supported by the bitter depth of arugula, sharp, creamy cheese and hazelnuts. Perfect for a hot day, the farro salad had an excellent flavor profile of those crunchy local summer vegetables — cucumber, radish, and feta were the stars. With tomatoes finally arriving at peak (I bought 4 pounds at the market just that morning), the tomatoes in the salad were disappointingly few. Also, the balance of vegetables to grain — and farro is a hearty grain — skewed heavily in favor of the grain; I could have eaten that salad alone and gone away full. Having told our server that we wanted to explore the menu fully while still eating relatively lightly, I was disappointed in her direct recommendation of that salad. I also would have wished for local feta rather than French (I suspect Valbreso. Why not a local feta — Redwood Hill or Spring Hill?).\u003c/p>\n\u003cp>The gnocchi, served with tender English peas and morels, were sublime and perfect in every conceivable way. Book a table now just to eat it! Ask them: which local farmer grew the potatoes? The peas? Whose cows gave the cream for the sauce? Whose butter? Palate for once trumped food conscience: I didn’t even care!\u003c/p>\n\u003cp>I must digress. Two things in American restaurants demoralize me: gigantic portions that force one to grossly overeat, grossly waste by leaving half a portion on the plate, or grossly pack up a big sagging leftover box that doesn’t allow me to indulge my daily need to cook at my own stove. We were spared that indignity by the reasonable portion sizes at Marché. My second pet peeve is a server that interrupts your meal at its most sublime and delicate point. Just when your bite of food is positioned perfectly, so that all flavors are harmonizing and reaching a climactic peak or when an animated, intense conversation is about to culminate in joyous agreement with your spouse over the merits of organic personal lubrication vs. McEvoy olive oil, it is shattered by dreaded the servers looming over you with the dreaded bleat: “And how is everything tonight?” No such shocker at Marché. You can safely book a table there and pretend you’re in France.\u003c/p>\n\u003cp>Back to the food. Some disappointment with my main course: grilled Alaskan wild (need you ask? Sustainable fish, of course — nothing not on the Seafood Watch sustainable green list appeared on this menu) salmon, wrapped in a grape leaf. The salmon was perfectly cooked, the grape leaf provided a nice tang, but it needed a sauce. Perhaps the biggest flaw of the entire meal was the fregula accompaniment — a great idea, how often do you see the foods of Sardinia on a Bay Area menu? — but again, too much grain-to-other-more-exciting-stuff ratio. The green grapes were a delightful surprise. Sour and tangy, they almost saved this rather hefty pilaf, but unfortunately they could not tie the dish together sufficiently. My husband fared better with a flawless confit of duck leg on a bed of fresh black-eyed peas with tiny onions and a grilled pepper snaked subtly into the welcoming mound of peas. Unusual and so tasty.\u003c/p>\n\u003cp>The wine list also stood out with the unusual and necessary descriptions of what each grape in each region actually meant. I will spend much more time reading it on future visits. I could see that most diners in the restaurant ordered red wine. On a blazing hot afternoon at the peak of summer, not a wisp of fog in sight, I felt hot. I prayed for a good selection of rosés and was rewarded with a wonderfully balanced Bandol Rosé. Deliverance, Provence-style.\u003c/p>\n\u003cp>Dessert was not a highlight. Despite the height of stone fruit season, the only seasonal fruit offering was a blueberry crumble. Seemed a bit down-home for that menu. We opted for the chocolate soufflé cake with Tahitian vanilla ice cream and hazelnuts. It was serviceable, but not the brilliant finish that we wished. The cake was overly sweet, lacking the promised molten center. I’d hoped for a Scharffen Berger varietal chocolate taste profile, but alas, the flavor was indistinct. Whose chocolate, then? The ice cream was forgettable, and I suspect it was not from a local Pt. Reyes creamery within 20 miles. The hazelnuts were perfectly toasted, however, but the dish begged for the additional interesting level of a sauce.\u003c/p>\n\u003cp>I would visit this restaurant again, perhaps once each season to enjoy Marché’s interpretation of the local sustainable palate, its exemplary service, and charming décor.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/12/laura-lison.jpg\" alt=\"Laura Lison\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Laura\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Education Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sumi\u003cbr>\n\u003cstrong>Reviewed Marché Aux Fleurs:\u003c/strong> Saturday July 7, 2007\n\u003cp>Being city folk, my husband and I rarely venture forth across the Golden Gate for a meal. But on a cold, foggy, summer afternoon in the city, I looked forward to the opportunity to head up to warm, sunny Marin for an early dinner seating at Marché Aux Fleurs in Ross. We had allowed over and hour to make the trip, but making it up there in less than 40 minutes, we had plenty of time to explore “downtown Ross,” a quiet, little, well-to-do, idyllic village hidden away off the main Sir Francis Drake Boulevard. Walking up to the restaurant, we first came upon their lovely outdoor heated garden setting with a few diners already seated at the white tablecloth covered tables. Although it was a lovely evening, we decided to eat indoors where we would have a better view of all the action.\u003c/p>\n\u003cp>Upon going inside we were greeted by Holly Baker, one of the proprietors and wife of the chef, Dan Baker. We were immediately taken to our seat against the wall in the simple, rustic, yet colorful dining room. While Holly was bringing us our choice of sparkling or still water, another staff person was placing huge wedges of rustic sesame-crusted bread and a pot of creamy butter on our table. Our wait person came over, introduced herself, and enticed us into having the Medjool dates wrapped in applewood-smoked bacon and stuffed with pecorino cheese for a starter. She helped us choose a lovely and reasonably priced half bottle of Chateau Tarciere Muscadet sur Lie 2003 to go with. Not being a real date lover, I was blown away by how delicious these little tidbits were! The sweetness of the dates and the creamy cheese center mixed with the saltiness of the bacon was just incredible. I would have been happy to have just kept ordering these all evening, but alas, move on we must.\u003c/p>\n\u003cp>As we were enjoying our wine and the quiet atmosphere, my husband, sitting across from me, noticed a long drip of “something” on the back of the booth next to my shoulder. Lo and behold, a bottle of wine laying on the wine rack hanging on the wall behind me was leaking and running slowly down the back of the booth right next to my white jacketed shoulder! Our wait person was surprised as we were, and thanking us for the heads up, cleaned it up and removed the bottle immediately.\u003c/p>\n\u003cp>After that bit of excitement, we were quickly served our first courses — three of them! They all looked so good that we had to try the very tangy and refreshing gazpacho soup with avocado. I also had a wonderful arugula salad with juicy grilled peaches, proscuitto, a sprinkle of pine nuts, and Pt. Reyes Blue cheese. My husband had a grilled ahi fava bean salad served on a crispy grilled piece of their rustic bread. Anxious to try another split to go with our first course, our server suggested a nice French Pinot Noir. Having such an extensive half bottle wine list on the wine menu made it easy and fun to try out several wines during the course of dinner. I think it also made us want to order more courses just to be able to pair them up with the different wines. A smart thing for the restaurant to do, as we ended up having more food and wine than we normally would if we had only had whole bottles to choose from.\u003c/p>\n\u003cp>Again, with the help of our knowledgeable server, we choose a 2003 Mantra Cabernet Sauvignon that she said would go well with both our entrees and dessert. My husband had the grape leaf-wrapped King salmon with sour grapes, fregola, and torpedo onions. He enjoyed it, although he said that it was all served at room temperature and he would have preferred it to be warmer. Having read rave reviews about their gnocchi, I had to give it a try, and I was not disappointed. They were just heavenly clouds of melt-in-your-mouth potato pasta along with morel mushrooms and English peas, all drizzled with white truffle essence. I really did think that I had died and gone to heaven!\u003c/p>\n\u003cp>Of course I had to order the molten chocolate cake with Tahitian vanilla ice cream for dessert, even though we were warned in advance to order it early as it takes an extra twenty minutes to prepare. It was more than worth the wait with its warm gooey center mixing with the cold ice cream in every bite. My partner had a nice — but not as memorable — fresh, warm blackberry and nectarine crisp served with honey-vanilla ice cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For many reasons, I was sad to see this wonderful dining experience come to a close. For this kind of quality of fresh, seasonal food served in a quiet, relaxed atmosphere with such attentive service, I would return in a heartbeat. Although it turned out to be quite pricey, with us getting carried away matching up the wines and food, it is on the top of my list for the next special occasion meal. I look forward to returning in the fall to enjoy the next season’s bounty.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Marché Aux Fleurs: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=593\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=578\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=569\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Grape Leaf-Wrapped Local King Salmon\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Dan Baker\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Seasonal and Farm Fresh Californian-Provençale\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong> Grilled wild King Salmon wrapped in grape leaves and served with fregola, sour grapes, and pine nuts.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003cbr>\n2 cups pearl pasta (Fregola or Israeli couscous)\u003cbr>\n1 cup toasted pine nuts\u003cbr>\n1 cup sour grapes (available in July)\u003cbr>\n1 cup grilled sweet red onions\u003cbr>\n1 tablespoon chopped Italian parsley\u003cbr>\n2-3 tablespoons high-quality extra virgin olive oil\u003cbr>\nSea salt, to taste\u003cbr>\nFreshly cracked black pepper, to taste\u003cbr>\n6 six-ounce wild King Salmon fillets (available May-October), skin removed\u003cbr>\nKosher salt, to taste\u003cbr>\nFreshly cracked black pepper, to taste\u003cbr>\n12-18 grape leaves\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Preparation:\u003c/b>\u003cbr>\n1. Pour pasta in a large amount of boiling water and simmer until tender but not overcooked, approximately 6 minutes. Strain into a sieve and cool under running water for a few seconds. Next, transfer the cooked pasta to a large mixing bowl. Combine with pine nuts, grapes, onions, parsley, and olive oil. Season with salt and pepper and mix. The pasta salad can be served at room temperature or slightly heated. Divide on six dinner plates.\u003c/p>\n\u003cp>2. Season each salmon fillet on both sides with salt and pepper. Place grape leaves on a large work surface so they just overlap. Place salmon fillets on grape leaves and wrap, attempting to fully surround each fillet. Repeat this procedure for all six fillets.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Grill or broil salmon for 2-3 minutes on each side until medium-rare.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Grape Leaf-Wrapped Local King Salmon\n\u003cstrong>Recipe Chef:\u003c/strong> Dan Baker\n\u003cstrong>Type of Cuisine:\u003c/strong> Seasonal and Farm Fresh Californian-Provençale\n\u003cstrong>Food Category:\u003c/strong> Main Course\n\u003cstrong>Recipe Description:\u003c/strong> Grilled wild King Salmon wrapped in grape leaves and served with fregola, sour grapes, and pine nuts.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Marché Aux Fleurs: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=593\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=578\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=569\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Grape Leaf-Wrapped Local King Salmon\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Dan Baker\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Seasonal and Farm Fresh Californian-Provençale\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong> Grilled wild King Salmon wrapped in grape leaves and served with fregola, sour grapes, and pine nuts.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003cbr>\n2 cups pearl pasta (Fregola or Israeli couscous)\u003cbr>\n1 cup toasted pine nuts\u003cbr>\n1 cup sour grapes (available in July)\u003cbr>\n1 cup grilled sweet red onions\u003cbr>\n1 tablespoon chopped Italian parsley\u003cbr>\n2-3 tablespoons high-quality extra virgin olive oil\u003cbr>\nSea salt, to taste\u003cbr>\nFreshly cracked black pepper, to taste\u003cbr>\n6 six-ounce wild King Salmon fillets (available May-October), skin removed\u003cbr>\nKosher salt, to taste\u003cbr>\nFreshly cracked black pepper, to taste\u003cbr>\n12-18 grape leaves\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 22 (222) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Marta’s Kitchen at Jay ‘N Bee Club\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=545\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=530\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Central Market\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=552\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=534\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=568\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>West Coast Cafe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=559\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=535\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/wUyaN1ITwYs&hl=en_US&fs=1\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/cp222iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/leslie100-2.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Sponsor Wine: 2004 Beringer “Third Century” Merlot, North Coast, California $14\u003c/strong>\u003cbr>\nAn ode to Beringer Vineyards’ centuries-old history of winemaking, the Third Century wines are all about easy enjoyment. Merlot is one of America’s favorite wines because it captures red berry elegance paired with a smooth texture. This version also offers a hint of herbal complexity, which makes it an ideal complement to a steaming bowl of lentil or tomato soup.\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week: 2005 Justin “Savant” Paso Robles, California $45\u003c/strong>\u003cbr>\nPaso Robles, located on the central coast of California, is a rising-star wine region. Highly regarded for intense Zinfandels, the area is also producing unique blends. One such marriage of grapes is “Savant,” from the beautiful Justin winery. A combination of Cabernet Sauvignon and Syrah, this polished, velvety red is full of rich flavors and smoky aromas. Drink now with rib roast or lamb shank, or if you have the patience, age it for five years or so.\u003c/p>\n\u003cp>\u003cstrong>What to sip: Central Market\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Historic downtown Petaluma is home to quaint streets lined with antique stores and restaurants. One of the busiest spots for dining is Central Market. Focusing on home-cooked, hearty fare, the wine list is ideally tailored to the cuisine. Though small — just two pages long — the wines listed are well chosen and well priced. Organized by style, from Crisp and Floral whites to Rich and Fruity reds, almost all selections are tagged under $50 with many hovering in the $20 range. There are worldwide offerings, such as a \u003cstrong>Gascon Malbec from Argentina at $32\u003c/strong>, or \u003cstrong>Heron Pinot Noir from France for $30\u003c/strong>, but you should explore the delicate \u003cstrong>dry rosé from local Petaluma producer, Keller Estate ($30)\u003c/strong>. If you’re up for spending a bit more, order the hard-to-find \u003cstrong>Kistler Chardonnay, Les Noisetiers, for $75\u003c/strong>. You better hurry though. At that price I may just go through all the Kistlers before you get to Central Market.\u003c/p>\n\n",
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"excerpt": "Bay Area restaurants profiled and reviewed:\r\n1) \u003cstrong>Marta's Kitchen at Jay 'N Bee Club\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=545\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=530\">reviews\u003c/a> | [CLOSED]\r\n\r\n2) \u003cstrong>Central Market\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=552\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=534\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=568\">recipe\u003c/a> |\r\n\r\n3) \u003cstrong>West Coast Cafe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=559\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=535\">reviews\u003c/a> |",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 22 (222) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Marta’s Kitchen at Jay ‘N Bee Club\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=545\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=530\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Central Market\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=552\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=534\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=568\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>West Coast Cafe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=559\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=535\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/wUyaN1ITwYs&hl=en_US&fs=1\u003c/p>\n\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/cp222iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/leslie100-2.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Sponsor Wine: 2004 Beringer “Third Century” Merlot, North Coast, California $14\u003c/strong>\u003cbr>\nAn ode to Beringer Vineyards’ centuries-old history of winemaking, the Third Century wines are all about easy enjoyment. Merlot is one of America’s favorite wines because it captures red berry elegance paired with a smooth texture. This version also offers a hint of herbal complexity, which makes it an ideal complement to a steaming bowl of lentil or tomato soup.\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week: 2005 Justin “Savant” Paso Robles, California $45\u003c/strong>\u003cbr>\nPaso Robles, located on the central coast of California, is a rising-star wine region. Highly regarded for intense Zinfandels, the area is also producing unique blends. One such marriage of grapes is “Savant,” from the beautiful Justin winery. A combination of Cabernet Sauvignon and Syrah, this polished, velvety red is full of rich flavors and smoky aromas. Drink now with rib roast or lamb shank, or if you have the patience, age it for five years or so.\u003c/p>\n\u003cp>\u003cstrong>What to sip: Central Market\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Historic downtown Petaluma is home to quaint streets lined with antique stores and restaurants. One of the busiest spots for dining is Central Market. Focusing on home-cooked, hearty fare, the wine list is ideally tailored to the cuisine. Though small — just two pages long — the wines listed are well chosen and well priced. Organized by style, from Crisp and Floral whites to Rich and Fruity reds, almost all selections are tagged under $50 with many hovering in the $20 range. There are worldwide offerings, such as a \u003cstrong>Gascon Malbec from Argentina at $32\u003c/strong>, or \u003cstrong>Heron Pinot Noir from France for $30\u003c/strong>, but you should explore the delicate \u003cstrong>dry rosé from local Petaluma producer, Keller Estate ($30)\u003c/strong>. If you’re up for spending a bit more, order the hard-to-find \u003cstrong>Kistler Chardonnay, Les Noisetiers, for $75\u003c/strong>. You better hurry though. At that price I may just go through all the Kistlers before you get to Central Market.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Marta’s Kitchen in Jay ‘N Bee Club:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=530\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=529\">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/cp222iPod_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/40/2007/11/jaynbeeclub5.jpg\" alt=\"Jay N Bee Club\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/jaynbeeclub10.jpg\" alt=\"Jay N Bee Club\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/jaynbeeclub14.jpg\" alt=\"Jay N Bee Club\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/jaynbeeclub21.jpg\" alt=\"Jay N Bee Club\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/jaynbeeclub16.jpg\" alt=\"Jay N Bee Club\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/jaynbeeclub4.jpg\" alt=\"Jay N Bee Club\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=jay+n+bee+club+san+francisco&ie=UTF8&ll=37.768951,-122.404003&spn=0.014215,0.013754&z=14&iwloc=A&om=1&cid=37759291,-122408247,16673986196482449435&output=embed&s=AARTsJoTGNClAZ8PUnmoC0m0N6RqiwpNFw\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=jay+n+bee+club+san+francisco&ie=UTF8&ll=37.768951,-122.404003&spn=0.014215,0.013754&z=14&iwloc=A&om=1&cid=37759291,-122408247,16673986196482449435&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2736 20th Street (at York Street)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-824-4190\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://profile.myspace.com/index.cfm?fuseaction=user.viewprofile&friendID=51341438\">JayNBeeClub MySpace\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Mike Perry and Steve Benazzo\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Marta Banuelos\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Nachos, Chicken Mole\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 12:00pm-12:00am\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 12:00pm-12:00am\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 12:00pm-12:00am\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 12:00pm-12:00am\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 12:00pm-12:00am\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 3:00pm-12:00am\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, late night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> 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 only, but ATM is available at restaurant\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> 1 day in advance for a party of 6 or more\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, pool table, jukebox, TV\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Marta’s Kitchen in Jay ‘N Bee Club:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=530\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=529\">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/cp222iPod_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/40/2007/11/jaynbeeclub5.jpg\" alt=\"Jay N Bee Club\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/jaynbeeclub10.jpg\" alt=\"Jay N Bee Club\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/jaynbeeclub14.jpg\" alt=\"Jay N Bee Club\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/jaynbeeclub21.jpg\" alt=\"Jay N Bee Club\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/jaynbeeclub16.jpg\" alt=\"Jay N Bee Club\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/jaynbeeclub4.jpg\" alt=\"Jay N Bee Club\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=jay+n+bee+club+san+francisco&ie=UTF8&ll=37.768951,-122.404003&spn=0.014215,0.013754&z=14&iwloc=A&om=1&cid=37759291,-122408247,16673986196482449435&output=embed&s=AARTsJoTGNClAZ8PUnmoC0m0N6RqiwpNFw\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=jay+n+bee+club+san+francisco&ie=UTF8&ll=37.768951,-122.404003&spn=0.014215,0.013754&z=14&iwloc=A&om=1&cid=37759291,-122408247,16673986196482449435&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>\n2736 20th Street (at York Street)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-824-4190\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://profile.myspace.com/index.cfm?fuseaction=user.viewprofile&friendID=51341438\">JayNBeeClub MySpace\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Mike Perry and Steve Benazzo\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Marta Banuelos\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Nachos, Chicken Mole\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 12:00pm-12:00am\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 12:00pm-12:00am\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 12:00pm-12:00am\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 12:00pm-12:00am\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 12:00pm-12:00am\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 3:00pm-12:00am\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, late night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> 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 only, but ATM is available at restaurant\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> 1 day in advance for a party of 6 or more\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, pool table, jukebox, TV\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Marta’s Kitchen in Jay ‘N Bee Club: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=545\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=529\">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/cp222iPod_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/40/2007/11/jaynbeeclub22.jpg\" alt=\"Carne Asada Nachos\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/jaynbeeclub18.jpg\" alt=\"Chile Verde Special Burrito\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/jaynbeeclub24.jpg\" alt=\"Roasted Garlic Prawns with Beans and Sauce\" hspace=\"3\">\u003cbr>\nCarne Asada Nachos, Chile Verde Special Burrito, Roasted Garlic Prawns with Beans and Sauce\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/derek-johnson.jpg\" alt=\"Derek Johnson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Derek\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Media Guru\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marta’s Kitchen in Jay ‘N Bee Club\u003cbr>\n\u003cstrong>Reviewed Marta’s Kitchen in Jay ‘N Bee Club:\u003c/strong> Monday July 16, 2007\n\u003cp>We visited this taqueria on a Monday evening and found that it was a linked with a bar. The atmosphere is very casual with a high music volume to compete with. However, there is a jukebox that actually plays your song before you leave. The interior lighting is low, but has windows on two sides that allow natural light to fill in. There is also a patio in back, which offers a great option for sunny warm days.\u003c/p>\n\u003cp>The server immediately approached us and asked if we would be eating — as many of the patrons were — at the bar. We replied yes, and she asked if we wanted to start off with an appetizer. We choose the guacamole and fresh homemade tortilla chips, which took some time, but once it was delivered, it was obvious that the avocados had been freshly cut and mashed. It was fresh and perfect with my draft Tecate and my date’s margarita. The margarita was of good proportion, not too much sweet and sour, as is often the case.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I ordered the tampiquena, which is basically a taste of everything; consisting of carne asada, crispy taco, enchilada, and a chile relleno. The taco was crisp, but not greasy as hard shells often come; the sauces were flavorful; and the steak was flavorful and not overcooked. My date ordered their super burrito, which looks more like an oversized enchilada, as it was smothered in the red sauce. The carne asada in her burrito was cooked perfectly — well spiced and not fatty. The burrito was covered in a red enchilada sauce, then draped in cheese, that was then broiled to melt the cheese perfectly, which was then topped with the Mexican Flag, meaning tomato and salsa, guacamole, and a sour cream dollop.\u003c/p>\n\u003cp>You needed to eat everything with a fork and knife, so I thought this has to be some of the most authentic Mexican food. This is no Taco Bell! Mind you, this is a bar and not really fine dining, but the local element slash bar, really added to the ambiance.\u003c/p>\n\u003cp>The outdoor patio really is nice on a summer day, and there can be a wait. Overall, this place just reeks of homemade, small, and authentic. There are just two people in the kitchen, and though it might just take a little bit longer than a normal taqueria, the “pride and love” really comes through in the cooking. There were people playing pool, music playing, and every table was full. I loved it. I felt at home, and was never rushed — no check dropped, no plates cleared too quick, just good home cooking from Mexico. No tablecloths, no attitude, just decent, really reasonable, and well-cooked food. In a bar. With a patio. Hell, it works for the Ramp and Zeitgeist, but this is smaller and more intimate without the scene of those places. Don’t go, and never recommend it to anyone, ’cause the secret will be out, and then we’ll have to find another place for this. Sshhh, mum’s the word.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/janette-fragakis.jpg\" alt=\"Janette Fragakis\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Janette\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Primary Educator and Mother\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Central Market\u003cbr>\n\u003cstrong>Reviewed Marta’s Kitchen in Jay ‘N Bee Club:\u003c/strong> Friday July 13, 2007\u003c/p>\n\u003cp>First, it was very difficult to find parking. The area is an up-and-coming one, and the streets were somewhat unkempt, but then again, it is San Francisco.\u003c/p>\n\u003cp>When we arrived at the restaurant, we actually realized quickly that it was really a bar. We were unsure where the restaurant was, where to go, and whom to order from. The bar area was extremely loud, as there was a Giants game on, so we decided to sit in the back area outside.\u003c/p>\n\u003cp>Although it was obvious the bar was older, we were happy to see that the area was kept very clean, including the bathrooms.\u003c/p>\n\u003cp>The service was very homey, but not fast by any means. The restaurant was actually called “Marta’s Kitchen”. The bartender was extremely friendly and went out of his way to make you feel comfortable and like you were in your own neighborhood bar.\u003c/p>\n\u003cp>We did notice that the chips were actually being cooked fresh, as we entered the back area, and were extremely delicious. The salsa was also very good. The nachos were great, as the homemade beans were definitely the defining ingredient. I ordered the Special Chile Verde burrito and my husband had the combination plate. We were both struck by how authentic the food presentation and taste was, and it reminded us of the food we have eaten in Mexico. My burrito was good, but I have to say that I am more conditioned to the American style of Mexican food. This was a very simple burrito with less fluff. My husband loved and was astounded by how good the food was and thoroughly enjoyed every bite. (We even bought a burrito to go.)\u003c/p>\n\u003cp>All in all, we probably wouldn’t return (My husband might, though!). It is in an area of San Francisco where we do not frequent, parking is difficult, and the environment was essentially a sports bar (noisy).\u003c/p>\n\u003cp>Marta and the staff were very hospitable and gracious. The food was very good, and we could see how this could be a great spot to grab a bite to eat before going out on the town or to watch a game. We did notice that many of the people in the bar seemed to know each other and were probably locals, and that added to the great environment of the restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/edward-massolo.jpg\" alt=\"Ed Massolo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ed\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Accordian Player and Octogenarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> South San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> West Coast Cafe\u003cbr>\n\u003cstrong>Reviewed Marta’s Kitchen in Jay ‘N Bee Club:\u003c/strong> Tuesday July 17, 2007\u003c/p>\n\u003cp>I would call it more a club, where friends meet and hang out, than a restaurant. A bar, pool tables, three or four small tables. With a warm greeting, we were asked if we would like to eat outside, an enclosed area with two tables. Both tables were occupied by two people each. Fortunately, two ladies were just finished and offered the table to us. The table next to us was occupied by two women and a dog, later to be joined by two other women and another dog.\u003c/p>\n\u003cp>The bartender brought out the ordered beverages and menus. He was quite helpful in placing our order from a family-style menu with quite a selection to choose from.\u003c/p>\n\u003cp>What was missing: The clean-covered tables and soft seated chairs instead of a metal outdoor table and metal chairs was compensated by excellent food. The four of us were pleased with the quality, quantity, and presentation of the food, served real hot. Good family-style food, a glass of wine, all for a cost of $20.00 each, made up for the few things missing.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Parking can be a large problem, and the location is questionable. Though we had a pleasant evening, I don’t believe we will ever return to the Jay ‘N Bee Club.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2736 20th Street (at York Street)\r\nSan Francisco, CA 94110\r\n\u003cstrong>Phone:\u003c/strong> 415-824-4190\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://profile.myspace.com/index.cfm?fuseaction=user.viewprofile&friendID=51341438\">JayNBeeClub MySpace\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Marta’s Kitchen in Jay ‘N Bee Club: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=545\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=529\">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/cp222iPod_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/40/2007/11/jaynbeeclub22.jpg\" alt=\"Carne Asada Nachos\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/jaynbeeclub18.jpg\" alt=\"Chile Verde Special Burrito\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/jaynbeeclub24.jpg\" alt=\"Roasted Garlic Prawns with Beans and Sauce\" hspace=\"3\">\u003cbr>\nCarne Asada Nachos, Chile Verde Special Burrito, Roasted Garlic Prawns with Beans and Sauce\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/derek-johnson.jpg\" alt=\"Derek Johnson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Derek\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Media Guru\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Marta’s Kitchen in Jay ‘N Bee Club\u003cbr>\n\u003cstrong>Reviewed Marta’s Kitchen in Jay ‘N Bee Club:\u003c/strong> Monday July 16, 2007\n\u003cp>We visited this taqueria on a Monday evening and found that it was a linked with a bar. The atmosphere is very casual with a high music volume to compete with. However, there is a jukebox that actually plays your song before you leave. The interior lighting is low, but has windows on two sides that allow natural light to fill in. There is also a patio in back, which offers a great option for sunny warm days.\u003c/p>\n\u003cp>The server immediately approached us and asked if we would be eating — as many of the patrons were — at the bar. We replied yes, and she asked if we wanted to start off with an appetizer. We choose the guacamole and fresh homemade tortilla chips, which took some time, but once it was delivered, it was obvious that the avocados had been freshly cut and mashed. It was fresh and perfect with my draft Tecate and my date’s margarita. The margarita was of good proportion, not too much sweet and sour, as is often the case.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I ordered the tampiquena, which is basically a taste of everything; consisting of carne asada, crispy taco, enchilada, and a chile relleno. The taco was crisp, but not greasy as hard shells often come; the sauces were flavorful; and the steak was flavorful and not overcooked. My date ordered their super burrito, which looks more like an oversized enchilada, as it was smothered in the red sauce. The carne asada in her burrito was cooked perfectly — well spiced and not fatty. The burrito was covered in a red enchilada sauce, then draped in cheese, that was then broiled to melt the cheese perfectly, which was then topped with the Mexican Flag, meaning tomato and salsa, guacamole, and a sour cream dollop.\u003c/p>\n\u003cp>You needed to eat everything with a fork and knife, so I thought this has to be some of the most authentic Mexican food. This is no Taco Bell! Mind you, this is a bar and not really fine dining, but the local element slash bar, really added to the ambiance.\u003c/p>\n\u003cp>The outdoor patio really is nice on a summer day, and there can be a wait. Overall, this place just reeks of homemade, small, and authentic. There are just two people in the kitchen, and though it might just take a little bit longer than a normal taqueria, the “pride and love” really comes through in the cooking. There were people playing pool, music playing, and every table was full. I loved it. I felt at home, and was never rushed — no check dropped, no plates cleared too quick, just good home cooking from Mexico. No tablecloths, no attitude, just decent, really reasonable, and well-cooked food. In a bar. With a patio. Hell, it works for the Ramp and Zeitgeist, but this is smaller and more intimate without the scene of those places. Don’t go, and never recommend it to anyone, ’cause the secret will be out, and then we’ll have to find another place for this. Sshhh, mum’s the word.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/janette-fragakis.jpg\" alt=\"Janette Fragakis\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Janette\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Primary Educator and Mother\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Central Market\u003cbr>\n\u003cstrong>Reviewed Marta’s Kitchen in Jay ‘N Bee Club:\u003c/strong> Friday July 13, 2007\u003c/p>\n\u003cp>First, it was very difficult to find parking. The area is an up-and-coming one, and the streets were somewhat unkempt, but then again, it is San Francisco.\u003c/p>\n\u003cp>When we arrived at the restaurant, we actually realized quickly that it was really a bar. We were unsure where the restaurant was, where to go, and whom to order from. The bar area was extremely loud, as there was a Giants game on, so we decided to sit in the back area outside.\u003c/p>\n\u003cp>Although it was obvious the bar was older, we were happy to see that the area was kept very clean, including the bathrooms.\u003c/p>\n\u003cp>The service was very homey, but not fast by any means. The restaurant was actually called “Marta’s Kitchen”. The bartender was extremely friendly and went out of his way to make you feel comfortable and like you were in your own neighborhood bar.\u003c/p>\n\u003cp>We did notice that the chips were actually being cooked fresh, as we entered the back area, and were extremely delicious. The salsa was also very good. The nachos were great, as the homemade beans were definitely the defining ingredient. I ordered the Special Chile Verde burrito and my husband had the combination plate. We were both struck by how authentic the food presentation and taste was, and it reminded us of the food we have eaten in Mexico. My burrito was good, but I have to say that I am more conditioned to the American style of Mexican food. This was a very simple burrito with less fluff. My husband loved and was astounded by how good the food was and thoroughly enjoyed every bite. (We even bought a burrito to go.)\u003c/p>\n\u003cp>All in all, we probably wouldn’t return (My husband might, though!). It is in an area of San Francisco where we do not frequent, parking is difficult, and the environment was essentially a sports bar (noisy).\u003c/p>\n\u003cp>Marta and the staff were very hospitable and gracious. The food was very good, and we could see how this could be a great spot to grab a bite to eat before going out on the town or to watch a game. We did notice that many of the people in the bar seemed to know each other and were probably locals, and that added to the great environment of the restaurant.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/edward-massolo.jpg\" alt=\"Ed Massolo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Ed\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Accordian Player and Octogenarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> South San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> West Coast Cafe\u003cbr>\n\u003cstrong>Reviewed Marta’s Kitchen in Jay ‘N Bee Club:\u003c/strong> Tuesday July 17, 2007\u003c/p>\n\u003cp>I would call it more a club, where friends meet and hang out, than a restaurant. A bar, pool tables, three or four small tables. With a warm greeting, we were asked if we would like to eat outside, an enclosed area with two tables. Both tables were occupied by two people each. Fortunately, two ladies were just finished and offered the table to us. The table next to us was occupied by two women and a dog, later to be joined by two other women and another dog.\u003c/p>\n\u003cp>The bartender brought out the ordered beverages and menus. He was quite helpful in placing our order from a family-style menu with quite a selection to choose from.\u003c/p>\n\u003cp>What was missing: The clean-covered tables and soft seated chairs instead of a metal outdoor table and metal chairs was compensated by excellent food. The four of us were pleased with the quality, quantity, and presentation of the food, served real hot. Good family-style food, a glass of wine, all for a cost of $20.00 each, made up for the few things missing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Parking can be a large problem, and the location is questionable. Though we had a pleasant evening, I don’t believe we will ever return to the Jay ‘N Bee Club.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Central Market:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=534\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=568\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=529\">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/cp222iPod_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/40/2007/11/centralmarket1.jpg\" alt=\"Central Market\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/centralmarket14.jpg\" alt=\"Central Market\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/centralmarket8.jpg\" alt=\"Central Market\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/centralmarket6.jpg\" alt=\"Central Market\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/centralmarket23.jpg\" alt=\"Central Market\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/centralmarket7.jpg\" alt=\"Central Market\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=central+market+petaluma&ie=UTF8&ll=38.243506,-122.635574&spn=0.039574,0.054932&z=14&iwloc=A&om=1&cid=38233597,-122639767,11396316407802730085&output=embed&s=AARTsJopAqbaDqBHByAPHOexF4MisxGNPw\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=central+market+petaluma&ie=UTF8&ll=38.243506,-122.635574&spn=0.039574,0.054932&z=14&iwloc=A&om=1&cid=38233597,-122639767,11396316407802730085&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n42 Petaluma Boulevard North (at B Street)\u003cbr>\nPetaluma, CA 94952\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 707-778-9900\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.centralmarketpetaluma.com\">centralmarketpetaluma.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Tony Najiola\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tony Najiola\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Tony Najiola\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California-Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Crispy Pork Confit, Zinfandel-Braised Calamari, Pork Bomba\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $14\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 (patio is open at 2:00pm for a wood-fired pizza and salad menu) -10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm (patio is open at 2:00pm for a wood-fired pizza and salad menu) -10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm (patio is open at 2:00pm for a wood-fired pizza and salad menu) -10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner with a limited patio menu Friday-Sunday, starting at 2:00pm.\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Patio menu Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> 30 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003ciframe width=\"425\" height=\"350\" frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=central+market+petaluma&ie=UTF8&ll=38.243506,-122.635574&spn=0.039574,0.054932&z=14&iwloc=A&om=1&cid=38233597,-122639767,11396316407802730085&output=embed&s=AARTsJopAqbaDqBHByAPHOexF4MisxGNPw\">\u003c/iframe>\u003cbr />\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=central+market+petaluma&ie=UTF8&ll=38.243506,-122.635574&spn=0.039574,0.054932&z=14&iwloc=A&om=1&cid=38233597,-122639767,11396316407802730085&source=embed\">View Larger Map\u003c/a>\r\n\u003cstrong>Location:\u003c/strong>\r\n42 Petaluma Boulevard North (at B Street)\r\nPetaluma, CA 94952\r\n\u003cstrong>Phone:\u003c/strong> 707-778-9900\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.centralmarketpetaluma.com\">centralmarketpetaluma.com\u003c/a>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=534\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Central Market:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=534\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=568\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=529\">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/cp222iPod_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/40/2007/11/centralmarket1.jpg\" alt=\"Central Market\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/centralmarket14.jpg\" alt=\"Central Market\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/centralmarket8.jpg\" alt=\"Central Market\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/centralmarket6.jpg\" alt=\"Central Market\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/centralmarket23.jpg\" alt=\"Central Market\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/centralmarket7.jpg\" alt=\"Central Market\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=central+market+petaluma&ie=UTF8&ll=38.243506,-122.635574&spn=0.039574,0.054932&z=14&iwloc=A&om=1&cid=38233597,-122639767,11396316407802730085&output=embed&s=AARTsJopAqbaDqBHByAPHOexF4MisxGNPw\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=central+market+petaluma&ie=UTF8&ll=38.243506,-122.635574&spn=0.039574,0.054932&z=14&iwloc=A&om=1&cid=38233597,-122639767,11396316407802730085&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>\n42 Petaluma Boulevard North (at B Street)\u003cbr>\nPetaluma, CA 94952\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 707-778-9900\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.centralmarketpetaluma.com\">centralmarketpetaluma.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Tony Najiola\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tony Najiola\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Tony Najiola\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California-Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Crispy Pork Confit, Zinfandel-Braised Calamari, Pork Bomba\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $14\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 (patio is open at 2:00pm for a wood-fired pizza and salad menu) -10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm (patio is open at 2:00pm for a wood-fired pizza and salad menu) -10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm (patio is open at 2:00pm for a wood-fired pizza and salad menu) -10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner with a limited patio menu Friday-Sunday, starting at 2:00pm.\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Average Patio menu Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> 30 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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