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"content": "\u003cp>\u003cstrong>Central Market: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=552\">restaurant info\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/centralmarket18.jpg\" alt=\"Watermelon, Arugula and Feta Cheese Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/centralmarket21.jpg\" alt=\"Grilled Local Calamari with Salsa Verde\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/centralmarket22.jpg\" alt=\"Red Wine Braised Angus Short Ribs over Three Cheese Risotto\" hspace=\"3\">\u003cbr>\nWatermelon, Arugula and Feta Cheese Salad, Grilled Local Calamari with Salsa Verde, Red Wine Braised Angus Short Ribs over Three Cheese Risotto\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 Central Market:\u003c/strong> Thursday June 12, 2007\u003c/p>\n\u003cp>Central Market is located in the heart of the charming area of downtown Petaluma. The area has grown tremendously in the last five years and would be a destination of interest for travelers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Parking is generally easy to find. The restaurant is located on the corner with window boxes. Upon entering the restaurant, you feel a very welcoming, homey, comfortable feeling with very high ceilings and the old brick wall intact. You definitely get a Napa/Sonoma type feel with the restaurant, and the kitchen is open; you can sit at the raw bar and watch as they prepare the appetizers, or you can sit in a comfortable booth and have a quiet dinner. It is a friendly restaurant to children, important when living in a suburban town. As chef an owner of Central Market, Tony Najiola’s presence is constantly felt as he walks from table to table to insure that you have had a good experience. It is a favorite spot for us to frequent. The menu is broad and changes with the seasons, the flavors are spectacular and unique, and the environment is friendly, relaxed, and warm.\u003c/p>\n\u003cp>The food is where Central Market really shines! On our last visit, we started with a variety of appetizers since we were a party of five. Some of the highlights:\u003cbr>\nThe Kona Kampachi was incredibly fresh and absolutely wonderful. The burrata cheese was spectacular and a must-order on every visit. The trout salad and fish soup were also great dishes.\u003c/p>\n\u003cp>The main entrees: the hanger steak is a real favorite of ours and tonight proved no exception. The star dish of the evening were the short ribs, and I have been\u003cbr>\nthinking about them ever since we visited — they melted in your mouth and provided an incredible flavor explosion. The desserts were also amazing, especially the fresh fruit crisp, but do not miss the espresso macaroons at the end, because you would miss the final exclamation point of Central Market.\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 Central Market:\u003c/strong> Saturday July 14, 2007\u003c/p>\n\u003cp>A party of four left South San Francisco at 3:30 pm and arrived at the Central Market Restaurant in the center of Petaluma at 5:00 pm. The restaurant opens at 5:30, which gave us a little time to critique the area and location of Central Market. A very nice area, parking could be a problem. Located in a corner brick building, the restaurant is quite large.\u003c/p>\n\u003cp>We were the first four to arrive, greeted and seated by our waitress to sounds of background music. In the next 30 to 45 minutes the place was two thirds filled, you no longer heard background music. A very busy place.\u003c/p>\n\u003cp>We found selection of our dishes difficult. Overwhelming, too many unknowns. For example: “Pork Bomba stuffed with ricotta cheese over braised Tuscan kale, fava beans, and tomato.” We ordered four dishes and one starter we would all sample and a bottle of wine. The food was served, found good and tasty, service excellent, including two visits from the chef or owner.\u003c/p>\n\u003cp>Criticisms: we found the dishes \u003ci>pricey\u003c/i> for what we received. Five grilled calamari with salsa verde for $12. We were able to try one calamari apiece. You can buy a lot of calamari for $12. Our dinners were served on brown paper place settings instead of cloth, though we did have cloth napkins. The ciabatta (bread), we found quite doughy and partially sliced part way through, making it difficult to tear a slice off (a pet peeve of mine). I don’t understand why some restaurants don’t slice the bread all the way through so that it is not handled by everyone at the table. Serving it warm goes a long way with me also.\u003c/p>\n\u003cp>Further criticism: I ordered for myself the Red Wine Angus Short Ribs over three-cheese risotto ($24.50). It was good and also tasty, but it was served layered, risotto with cheese on the bottom, spinach and string beans on top of the risotto, plus the three short ribs topped by sauce all over. I would have preferred ingredients separated. Well, maybe I’m old fashioned.\u003c/p>\n\u003cp>In closing, may I say that we left just under $180 there and I’m sure it will not happen again.\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 Central Market:\u003c/strong> Sunday July 15, 2007\n\u003cp>We walked in on a gorgeous Sunday afternoon, so we decided to sit out on the patio facing the river. The fresh homemade bread basket was nice, as was the decor and simple surroundings. The main dining room was spacious with huge ceilings and an open kitchen. Our server was very accommodating, friendly, and knew the menu well, so we relied on her suggestions for most of the orders. The Pinot rosé arrived and was very nice and refreshing and seemed to be a perfect “light” and crisp wine to pair with the “light” watermelon salad and salmon appetizers. Unfortunately, the watermelon salad was much more interesting in concept than execution, as it basically tasted like watermelon with not enough arugula, and feta cheese. I think the dish would have been better had it been more arugula salad with some watermelon. The house-cured salmon also seemed a bit on the underwhelming side, but all in all, they were both fine and light to begin with. The latke was perfect however, a sublime combination of crispy with potato flavor. The main dishes arrived, and this seemed to be more where they really excelled. The short ribs were good, though very rich. The meat was succulent, if fatty, which contributed to the flavor, so if health is of your concern in food ordering, you might want to stick away from this one. This was the one dish that was highly recommended as the one dish to make sure to order. The crispy pork confit was perfect. A great combination of textures, flavour, and accompaniment, and the fact that my plate was clean when handed back showed really how I felt about it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The menu was really diverse, the portions were great, and I really enjoyed the environment. I would definitely return to try other dishes on the menu, especially if I lived in the area, or in North Bay. Overall, a fine dining experience, and a decent bang for the buck. I also must applaud the adventure taken in the menu, especially for Petaluma, and its location. The surroundings were perfect for the whole time, and though a couple of dishes were not out of this world, I would recommend this to any of my friends as a place to check out.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Central Market: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=552\">restaurant info\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/centralmarket18.jpg\" alt=\"Watermelon, Arugula and Feta Cheese Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/centralmarket21.jpg\" alt=\"Grilled Local Calamari with Salsa Verde\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/centralmarket22.jpg\" alt=\"Red Wine Braised Angus Short Ribs over Three Cheese Risotto\" hspace=\"3\">\u003cbr>\nWatermelon, Arugula and Feta Cheese Salad, Grilled Local Calamari with Salsa Verde, Red Wine Braised Angus Short Ribs over Three Cheese Risotto\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 Central Market:\u003c/strong> Thursday June 12, 2007\u003c/p>\n\u003cp>Central Market is located in the heart of the charming area of downtown Petaluma. The area has grown tremendously in the last five years and would be a destination of interest for travelers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Parking is generally easy to find. The restaurant is located on the corner with window boxes. Upon entering the restaurant, you feel a very welcoming, homey, comfortable feeling with very high ceilings and the old brick wall intact. You definitely get a Napa/Sonoma type feel with the restaurant, and the kitchen is open; you can sit at the raw bar and watch as they prepare the appetizers, or you can sit in a comfortable booth and have a quiet dinner. It is a friendly restaurant to children, important when living in a suburban town. As chef an owner of Central Market, Tony Najiola’s presence is constantly felt as he walks from table to table to insure that you have had a good experience. It is a favorite spot for us to frequent. The menu is broad and changes with the seasons, the flavors are spectacular and unique, and the environment is friendly, relaxed, and warm.\u003c/p>\n\u003cp>The food is where Central Market really shines! On our last visit, we started with a variety of appetizers since we were a party of five. Some of the highlights:\u003cbr>\nThe Kona Kampachi was incredibly fresh and absolutely wonderful. The burrata cheese was spectacular and a must-order on every visit. The trout salad and fish soup were also great dishes.\u003c/p>\n\u003cp>The main entrees: the hanger steak is a real favorite of ours and tonight proved no exception. The star dish of the evening were the short ribs, and I have been\u003cbr>\nthinking about them ever since we visited — they melted in your mouth and provided an incredible flavor explosion. The desserts were also amazing, especially the fresh fruit crisp, but do not miss the espresso macaroons at the end, because you would miss the final exclamation point of Central Market.\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 Central Market:\u003c/strong> Saturday July 14, 2007\u003c/p>\n\u003cp>A party of four left South San Francisco at 3:30 pm and arrived at the Central Market Restaurant in the center of Petaluma at 5:00 pm. The restaurant opens at 5:30, which gave us a little time to critique the area and location of Central Market. A very nice area, parking could be a problem. Located in a corner brick building, the restaurant is quite large.\u003c/p>\n\u003cp>We were the first four to arrive, greeted and seated by our waitress to sounds of background music. In the next 30 to 45 minutes the place was two thirds filled, you no longer heard background music. A very busy place.\u003c/p>\n\u003cp>We found selection of our dishes difficult. Overwhelming, too many unknowns. For example: “Pork Bomba stuffed with ricotta cheese over braised Tuscan kale, fava beans, and tomato.” We ordered four dishes and one starter we would all sample and a bottle of wine. The food was served, found good and tasty, service excellent, including two visits from the chef or owner.\u003c/p>\n\u003cp>Criticisms: we found the dishes \u003ci>pricey\u003c/i> for what we received. Five grilled calamari with salsa verde for $12. We were able to try one calamari apiece. You can buy a lot of calamari for $12. Our dinners were served on brown paper place settings instead of cloth, though we did have cloth napkins. The ciabatta (bread), we found quite doughy and partially sliced part way through, making it difficult to tear a slice off (a pet peeve of mine). I don’t understand why some restaurants don’t slice the bread all the way through so that it is not handled by everyone at the table. Serving it warm goes a long way with me also.\u003c/p>\n\u003cp>Further criticism: I ordered for myself the Red Wine Angus Short Ribs over three-cheese risotto ($24.50). It was good and also tasty, but it was served layered, risotto with cheese on the bottom, spinach and string beans on top of the risotto, plus the three short ribs topped by sauce all over. I would have preferred ingredients separated. Well, maybe I’m old fashioned.\u003c/p>\n\u003cp>In closing, may I say that we left just under $180 there and I’m sure it will not happen again.\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 Central Market:\u003c/strong> Sunday July 15, 2007\n\u003cp>We walked in on a gorgeous Sunday afternoon, so we decided to sit out on the patio facing the river. The fresh homemade bread basket was nice, as was the decor and simple surroundings. The main dining room was spacious with huge ceilings and an open kitchen. Our server was very accommodating, friendly, and knew the menu well, so we relied on her suggestions for most of the orders. The Pinot rosé arrived and was very nice and refreshing and seemed to be a perfect “light” and crisp wine to pair with the “light” watermelon salad and salmon appetizers. Unfortunately, the watermelon salad was much more interesting in concept than execution, as it basically tasted like watermelon with not enough arugula, and feta cheese. I think the dish would have been better had it been more arugula salad with some watermelon. The house-cured salmon also seemed a bit on the underwhelming side, but all in all, they were both fine and light to begin with. The latke was perfect however, a sublime combination of crispy with potato flavor. The main dishes arrived, and this seemed to be more where they really excelled. The short ribs were good, though very rich. The meat was succulent, if fatty, which contributed to the flavor, so if health is of your concern in food ordering, you might want to stick away from this one. This was the one dish that was highly recommended as the one dish to make sure to order. The crispy pork confit was perfect. A great combination of textures, flavour, and accompaniment, and the fact that my plate was clean when handed back showed really how I felt about it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu was really diverse, the portions were great, and I really enjoyed the environment. I would definitely return to try other dishes on the menu, especially if I lived in the area, or in North Bay. Overall, a fine dining experience, and a decent bang for the buck. I also must applaud the adventure taken in the menu, especially for Petaluma, and its location. The surroundings were perfect for the whole time, and though a couple of dishes were not out of this world, I would recommend this to any of my friends as a place to check out.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Central Market: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=552\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=534\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Watermelon Salad with French Feta Cheese and Wild Arugula and Lavender Honey\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Tony Najiola\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> California-Mediterranean\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong> A summer salad featuring local watermelon and French-style feta cheese with an interesting infused honey technique.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003cbr>\n1 tablespoon unsalted butter\u003cbr>\n1 tablespoon lavender buds\u003cbr>\n1/4 cup mild honey\u003cbr>\n1 ounce red wine vinegar\u003cbr>\n1 tablespoon minced shallot\u003cbr>\n3 ounces extra virgin olive oil\u003cbr>\nSalt\u003cbr>\nFreshly ground black pepper\u003cbr>\n8 cups red and yellow (optional) watermelon, cut into 1 1/2-inch cubes and drained\u003cbr>\n1/4 cup finely shaved red onion\u003cbr>\n1 bunch mature arugula, washed and dried (mint is nice also)\u003cbr>\n1 cup crumbled French-style feta cheese\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Preparation:\u003c/b>\u003cbr>\n1. For the lavender honey: In a small saucepan, melt the butter until it bubbles. Crumble the lavender buds into the butter and cook until fragrant and lavender is starting to crisp.\u003c/p>\n\u003cp>2. Strain the lavender butter through a fine-mesh strainer and set aside the liquids. Clean the saucepan and add the honey and infused butter. Warm slightly over low heat and keep warm.\u003c/p>\n\u003cp>3. For the red wine vinaigrette: macerate the minced shallots in the red wine vinegar for 5 minutes. Whisk in the olive oil and add salt and pepper to taste.\u003c/p>\n\u003cp>4. To assemble the salad, place the watermelon, onion, arugula, and cheese in a large bowl. Add the vinaigrette and toss gently.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Serve the salad on individual plates or bowls, sprinkle remaining cheese evenly over all the servings, and drizzle the honey on top. Enjoy!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Central Market: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=552\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=534\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Watermelon Salad with French Feta Cheese and Wild Arugula and Lavender Honey\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Tony Najiola\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> California-Mediterranean\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong> A summer salad featuring local watermelon and French-style feta cheese with an interesting infused honey technique.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003cbr>\n1 tablespoon unsalted butter\u003cbr>\n1 tablespoon lavender buds\u003cbr>\n1/4 cup mild honey\u003cbr>\n1 ounce red wine vinegar\u003cbr>\n1 tablespoon minced shallot\u003cbr>\n3 ounces extra virgin olive oil\u003cbr>\nSalt\u003cbr>\nFreshly ground black pepper\u003cbr>\n8 cups red and yellow (optional) watermelon, cut into 1 1/2-inch cubes and drained\u003cbr>\n1/4 cup finely shaved red onion\u003cbr>\n1 bunch mature arugula, washed and dried (mint is nice also)\u003cbr>\n1 cup crumbled French-style feta cheese\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Preparation:\u003c/b>\u003cbr>\n1. For the lavender honey: In a small saucepan, melt the butter until it bubbles. Crumble the lavender buds into the butter and cook until fragrant and lavender is starting to crisp.\u003c/p>\n\u003cp>2. Strain the lavender butter through a fine-mesh strainer and set aside the liquids. Clean the saucepan and add the honey and infused butter. Warm slightly over low heat and keep warm.\u003c/p>\n\u003cp>3. For the red wine vinaigrette: macerate the minced shallots in the red wine vinegar for 5 minutes. Whisk in the olive oil and add salt and pepper to taste.\u003c/p>\n\u003cp>4. To assemble the salad, place the watermelon, onion, arugula, and cheese in a large bowl. Add the vinaigrette and toss gently.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Serve the salad on individual plates or bowls, sprinkle remaining cheese evenly over all the servings, and drizzle the honey on top. Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "west-coast-cafe-restaurant-info",
"title": "West Coast Cafe: Restaurant Info",
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"content": "\u003cp>\u003cstrong>West Coast Cafe:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=535\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=529\">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/real/tv/productions/checkplease/cp222.rm.ram\">\u003cstrong>Stream episode\u003c/strong>\u003c/a> (requires RealPlayer: \u003ca href=\"http://forms.real.com/netzip/getrde601.html?h=software-dl.real.com&dc=112111201119&f=windows/RealPlayer10-5GOLD_bb.exe&p=RealOne+Player&oem=dlrhap_bb&tagtype=ie&type=dlrhap_bb\">windows\u003c/a> | \u003ca href=\"https://order.real.com/pt/order.html?country=US&language=EN&mppi=0&mppos_list=0&mpst=0&ppath=cpmacpl060204a&pageregion=player_button&pcode=rn&src=realhome_bb_0_3_1_0_0_1_20051121%2Crealplayer_8020,sp_os_mac&opage=sp_os_mac\">mac\u003c/a>)\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/westcoastcafe3.jpg\" alt=\"West Coast Cafe\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/westcoastcafe24.jpg\" alt=\"West Coast Cafe\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/westcoastcafe8.jpg\" alt=\"West Coast Cafe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/westcoastcafe15.jpg\" alt=\"West Coast Cafe\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/westcoastcafe1.jpg\" alt=\"West Coast Cafe\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/westcoastcafe13.jpg\" alt=\"West Coast Cafe\" 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=west+coast+cafe+san+bruno&ie=UTF8&z=14&iwloc=A&om=1&cid=37623409,-122411240,17359394107322410438&ll=37.633062,-122.407007&output=embed&s=AARTsJpLC27IbWCHsC4s6uEdYUWYzm7rcA\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=west+coast+cafe+san+bruno&ie=UTF8&z=14&iwloc=A&om=1&cid=37623409,-122411240,17359394107322410438&ll=37.633062,-122.407007&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n466 San Mateo Avenue (at Jenevein Street)\u003cbr>\nSan Bruno, CA 94066\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-588-1912\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.westcoast-cafe.com\">www.westcoast-cafe.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Jose Marquez, Anastacio Munoz\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Anastacio Munoz\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Jose Marquez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Veal, Pasta\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch), 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-2:30pm (lunch), 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 4:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discovery\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, on weekends\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> 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=west+coast+cafe+san+bruno&ie=UTF8&z=14&iwloc=A&om=1&cid=37623409,-122411240,17359394107322410438&ll=37.633062,-122.407007&output=embed&s=AARTsJpLC27IbWCHsC4s6uEdYUWYzm7rcA\">\u003c/iframe>\u003cbr />\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=west+coast+cafe+san+bruno&ie=UTF8&z=14&iwloc=A&om=1&cid=37623409,-122411240,17359394107322410438&ll=37.633062,-122.407007&source=embed\">View Larger Map\u003c/a>\r\n\u003cstrong>Location:\u003c/strong>\r\n466 San Mateo Avenue (at Jenevein Street)\r\nSan Bruno, CA 94066\r\n\u003cstrong>Phone:\u003c/strong> 650-588-1912\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.westcoast-cafe.com\">www.westcoast-cafe.com\u003c/a>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=535\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>West Coast Cafe:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=535\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=529\">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/real/tv/productions/checkplease/cp222.rm.ram\">\u003cstrong>Stream episode\u003c/strong>\u003c/a> (requires RealPlayer: \u003ca href=\"http://forms.real.com/netzip/getrde601.html?h=software-dl.real.com&dc=112111201119&f=windows/RealPlayer10-5GOLD_bb.exe&p=RealOne+Player&oem=dlrhap_bb&tagtype=ie&type=dlrhap_bb\">windows\u003c/a> | \u003ca href=\"https://order.real.com/pt/order.html?country=US&language=EN&mppi=0&mppos_list=0&mpst=0&ppath=cpmacpl060204a&pageregion=player_button&pcode=rn&src=realhome_bb_0_3_1_0_0_1_20051121%2Crealplayer_8020,sp_os_mac&opage=sp_os_mac\">mac\u003c/a>)\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/westcoastcafe3.jpg\" alt=\"West Coast Cafe\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/westcoastcafe24.jpg\" alt=\"West Coast Cafe\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/westcoastcafe8.jpg\" alt=\"West Coast Cafe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/westcoastcafe15.jpg\" alt=\"West Coast Cafe\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/westcoastcafe1.jpg\" alt=\"West Coast Cafe\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/westcoastcafe13.jpg\" alt=\"West Coast Cafe\" 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=west+coast+cafe+san+bruno&ie=UTF8&z=14&iwloc=A&om=1&cid=37623409,-122411240,17359394107322410438&ll=37.633062,-122.407007&output=embed&s=AARTsJpLC27IbWCHsC4s6uEdYUWYzm7rcA\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=west+coast+cafe+san+bruno&ie=UTF8&z=14&iwloc=A&om=1&cid=37623409,-122411240,17359394107322410438&ll=37.633062,-122.407007&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>\n466 San Mateo Avenue (at Jenevein Street)\u003cbr>\nSan Bruno, CA 94066\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-588-1912\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.westcoast-cafe.com\">www.westcoast-cafe.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Jose Marquez, Anastacio Munoz\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Anastacio Munoz\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Jose Marquez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Veal, Pasta\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch), 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-2:30pm (lunch), 4:30pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 4:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discovery\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, on weekends\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> 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>West Coast Cafe: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=559\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=529\">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/real/tv/productions/checkplease/cp222.rm.ram\">\u003cstrong>Stream episode\u003c/strong>\u003c/a> (requires RealPlayer: \u003ca href=\"http://forms.real.com/netzip/getrde601.html?h=software-dl.real.com&dc=112111201119&f=windows/RealPlayer10-5GOLD_bb.exe&p=RealOne+Player&oem=dlrhap_bb&tagtype=ie&type=dlrhap_bb\">windows\u003c/a> | \u003ca href=\"https://order.real.com/pt/order.html?country=US&language=EN&mppi=0&mppos_list=0&mpst=0&ppath=cpmacpl060204a&pageregion=player_button&pcode=rn&src=realhome_bb_0_3_1_0_0_1_20051121%2Crealplayer_8020,sp_os_mac&opage=sp_os_mac\">mac\u003c/a>)\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/westcoastcafe21.jpg\" alt=\"Caprese Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/westcoastcafe22.jpg\" alt=\"Veal Stuffed Cannelloni\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/westcoastcafe23.jpg\" alt=\"Veal Parmigiana with Polenta and Green Beans\" hspace=\"3\">\u003cbr>\nCaprese Salad, Veal Stuffed Cannelloni, Veal Parmigiana with Polenta and Green Beans\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 West Coast Cafe:\u003c/strong> Saturday July 7, 2007\u003c/p>\n\u003cp>West Coast Café — Tuscan Style Cooking Italian Restaurant\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not a large restaurant, I would guess fifteen to twenty tables that seat 2, 4, 6 people per. Fresh white tablecloths, napkins, etc. Soft Italian taped music background. The typical family style restaurant you find throughout Italy.\u003c/p>\n\u003cp>Antipasto: 8 to choose from. My favorite is calamari sauté with mushrooms in a tomato sauce. A meal in itself when eaten with warm baked bread baked at the restaurant. Antipastos range in price from $4.00 to $7.50, each.\u003c/p>\n\u003cp>Primi Piatti: If you enjoy pasta dishes, this is for you. Tortelli, linguini, fettuccine, gnocchi, to name a few. Thirteen dishes to choose from, cooked to perfection. Prices $10.00 to $13.50 each.\u003c/p>\n\u003cp>Secondi Piatti: Veal, lamb, steaks, chicken, prawns, calamari, and steak piccata (one of my favorites) sautéed in a lemon, caper, and white wine sauce with a veggie and soft, smooth polenta (to die for). Prices $14.50 to $18.50 each.\u003c/p>\n\u003cp>I believe in a glass of wine with a good station meal. $5.00 a glass, or if we are more than two, I will order a bottle of Chenin Blanc for $20.00.\u003c/p>\n\u003cp>They make their own desserts — tiramisu, gelato, to mention a few.\u003c/p>\n\u003cp>My wife and I enjoy a meal at West Coast once or twice a month. We have an antipasto, which we share, one of the first or second plates, a glass of wine and a dessert, which we share. The quality, portions, service, décor, and atmosphere are excellent. My superb meal usually costs me $25.00 to $30.00 each.\u003c/p>\n\u003cp>Parking may be difficult on San Mateo Avenue in San Bruno. Go around to the back of the restaurant, there’s ample parking and back entrance.\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 West Coast Cafe:\u003c/strong> Tuesday July 10, 2007\u003c/p>\n\u003cp>When we first arrived, it was very nice to have an easily accessible parking lot in the back. Also, my husband is from the area, and it was a surprise that this was a recommended restaurant from \u003cem>Check, Please! Bay Area\u003c/em> — my mother-in-law and father-in-law had actually visited the restaurant once before.\u003c/p>\n\u003cp>When we arrived, the decor felt very nice and homey; it was a bit simple, but the colors were relaxing. We were greeted very nicely by the staff and they were very attentive to our entrance to the restaurant and seated at a large table. We brought my mother-in-law, father-in-law, and both or our children (5 and 3 years of age).\u003c/p>\n\u003cp>To start, for appetizers, we ordered the calamari in a tomato sauce, which was incredible. It kept the great taste of sautéed calamari, while the broth was definitely spicy, but complementary only; it did not steal the dish. We also tried the bruschetta, which was good, nothing spectacular. The last appetizer we tried was a fresh mozzarella dish with tomatoes, also simple and tasty.\u003c/p>\n\u003cp>We had a second course of gnocchi in a spinach and Gorgonzola cream sauce. This was the most disappointing dish that we tasted. We do order this at every Italian restaurant that we go to, and this was actually one of the worst that we had.\u003c/p>\n\u003cp>The real star of the restaurant was the INCREDIBLE veal that all of the adults ate. We had:\u003c/p>\n\u003cp>1. Veal Parmigiana\u003cbr>\n2. Veal Saltimbocca\u003cbr>\n3. Veal Piccata\u003cbr>\n4. Veal Stuffed Cannelloni\u003c/p>\n\u003cp>We all agreed that the veal was the best that we had eaten anywhere. This is the signature dish of the restaurant. The portions were large, the taste was incredible, and the meat was fork-cut tender.\u003c/p>\n\u003cp>Lastly, the dessert menu left us disappointed in the limit of the choices. We tried one of each, and all were average.\u003c/p>\n\u003cp>Overall, the restaurant was good, and the veal was spectacular. We would revisit the restaurant, since my in-laws live ten minutes away. The service was impeccable and speedy, and the restaurant was kid-friendly. A good choice!\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 West Coast Cafe:\u003c/strong> Tuesday July 10, 2007\n\u003cp>So, we went in to this place in San Bruno. It was well lit, with ample parking, and easy to get to. We looked at the menu; it was classic Italian fare, simple but good, and wow, were the prices reasonable! The place was open, so we could sit wherever we wanted; so we sat near the window for the light, which overlooked a vacant lot. Let me preface this now, at that moment I wanted this place to be killer. Reasonably priced wine list, nice simple décor, ample parking — it had everything going for it. The menu looked like good, classic Italian with cheap Chiantis on the wine list. There was a soup of the day — clam chowder — so I went for that, and there in the pasta section was what they called the house specialty, a ragu lasagna. It stated it needed at least fifteen minute to prepare. It was here I noticed what Hollywood directors would call “foreshadowing”: a dirty wine glass. And well, this was the beginning of the end. The wine we ordered was not on the menu, but the waiter mentioned they had a better wine as the house wine, so we ordered that instead.\u003c/p>\n\u003cp>The soup then came out, rushed, bland, and it needed my peppering and Tabasco culinary skills to set it straight. My date went with the old tried and true Caesar salad, it was just simple. Eat it, forget it. Then BLAM! There were the entrees, I mean, it wasn’t maybe fifteen minutes (stated time for lasagna) when they came out. I figured, “Hey, it’s the house special, so it must be something of note, if they’re going to come out and call it special.” The food was coming out too fast, and we didn’t get a chance to really enjoy the experience. It was as if they were trying to turn the table like lunch service.\u003c/p>\n\u003cp>The service was attentive, too attentive and green, as though they did not understand the enjoyment of what a meal could bring. I mean, Italians defined the long leisurely meal. When conversation took over the bland food, the various staff members would attempt to clear the plates, although we kept stating that we were not finished. In addition to the food on our plates, we still had half a bottle of wine to finish. Regarding the food, my lasagna was so salty I couldn’t finish it, and it was overcooked. How do you overcook a fifteen-minute, required house special in twelve minutes? Bending Time Café maybe can. On the other hand, the lemon chicken was very good and my date enjoyed it. Although simple in preparation, it was very well executed. The potatoes were perfectly roasted, however the accompanying vegetables were draped in oil, so she stayed away from that. Realistically, if we had not spent time conversing over the wine, which was fine, and didn’t produce a hangover, we could have been there thirty to forty minutes, tops.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would really have a tough time recommending this place to my friends or co-workers. Maybe a distant cousin, twice by marriage. There are so many great little hole-in-the-wall Italian places that this one just doesn’t measure up. Maybe if I lived in the area, I’d come back for lunch, but there’s a better Burmese place just up the street. Though a decent bang for the buck at start, overall, it did not feel like money well-spent. And that’s too bad, ’cause I really wanted it to be good. We need more restaurants — in theory — like this place.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\n466 San Mateo Avenue (at Jenevein Street)\nSan Bruno, CA 94066\n\u003cstrong>Phone:\u003c/strong> 650-588-1912\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.westcoast-cafe.com\">www.westcoast-cafe.com\u003c/a>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"description": "Location:\n466 San Mateo Avenue (at Jenevein Street)\nSan Bruno, CA 94066\nPhone: 650-588-1912\nWebsite: www.westcoast-cafe.com\nType of Cuisine: Italian\nReviewed: Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>West Coast Cafe: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=559\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=529\">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/real/tv/productions/checkplease/cp222.rm.ram\">\u003cstrong>Stream episode\u003c/strong>\u003c/a> (requires RealPlayer: \u003ca href=\"http://forms.real.com/netzip/getrde601.html?h=software-dl.real.com&dc=112111201119&f=windows/RealPlayer10-5GOLD_bb.exe&p=RealOne+Player&oem=dlrhap_bb&tagtype=ie&type=dlrhap_bb\">windows\u003c/a> | \u003ca href=\"https://order.real.com/pt/order.html?country=US&language=EN&mppi=0&mppos_list=0&mpst=0&ppath=cpmacpl060204a&pageregion=player_button&pcode=rn&src=realhome_bb_0_3_1_0_0_1_20051121%2Crealplayer_8020,sp_os_mac&opage=sp_os_mac\">mac\u003c/a>)\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/westcoastcafe21.jpg\" alt=\"Caprese Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/westcoastcafe22.jpg\" alt=\"Veal Stuffed Cannelloni\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/westcoastcafe23.jpg\" alt=\"Veal Parmigiana with Polenta and Green Beans\" hspace=\"3\">\u003cbr>\nCaprese Salad, Veal Stuffed Cannelloni, Veal Parmigiana with Polenta and Green Beans\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 West Coast Cafe:\u003c/strong> Saturday July 7, 2007\u003c/p>\n\u003cp>West Coast Café — Tuscan Style Cooking Italian Restaurant\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not a large restaurant, I would guess fifteen to twenty tables that seat 2, 4, 6 people per. Fresh white tablecloths, napkins, etc. Soft Italian taped music background. The typical family style restaurant you find throughout Italy.\u003c/p>\n\u003cp>Antipasto: 8 to choose from. My favorite is calamari sauté with mushrooms in a tomato sauce. A meal in itself when eaten with warm baked bread baked at the restaurant. Antipastos range in price from $4.00 to $7.50, each.\u003c/p>\n\u003cp>Primi Piatti: If you enjoy pasta dishes, this is for you. Tortelli, linguini, fettuccine, gnocchi, to name a few. Thirteen dishes to choose from, cooked to perfection. Prices $10.00 to $13.50 each.\u003c/p>\n\u003cp>Secondi Piatti: Veal, lamb, steaks, chicken, prawns, calamari, and steak piccata (one of my favorites) sautéed in a lemon, caper, and white wine sauce with a veggie and soft, smooth polenta (to die for). Prices $14.50 to $18.50 each.\u003c/p>\n\u003cp>I believe in a glass of wine with a good station meal. $5.00 a glass, or if we are more than two, I will order a bottle of Chenin Blanc for $20.00.\u003c/p>\n\u003cp>They make their own desserts — tiramisu, gelato, to mention a few.\u003c/p>\n\u003cp>My wife and I enjoy a meal at West Coast once or twice a month. We have an antipasto, which we share, one of the first or second plates, a glass of wine and a dessert, which we share. The quality, portions, service, décor, and atmosphere are excellent. My superb meal usually costs me $25.00 to $30.00 each.\u003c/p>\n\u003cp>Parking may be difficult on San Mateo Avenue in San Bruno. Go around to the back of the restaurant, there’s ample parking and back entrance.\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 West Coast Cafe:\u003c/strong> Tuesday July 10, 2007\u003c/p>\n\u003cp>When we first arrived, it was very nice to have an easily accessible parking lot in the back. Also, my husband is from the area, and it was a surprise that this was a recommended restaurant from \u003cem>Check, Please! Bay Area\u003c/em> — my mother-in-law and father-in-law had actually visited the restaurant once before.\u003c/p>\n\u003cp>When we arrived, the decor felt very nice and homey; it was a bit simple, but the colors were relaxing. We were greeted very nicely by the staff and they were very attentive to our entrance to the restaurant and seated at a large table. We brought my mother-in-law, father-in-law, and both or our children (5 and 3 years of age).\u003c/p>\n\u003cp>To start, for appetizers, we ordered the calamari in a tomato sauce, which was incredible. It kept the great taste of sautéed calamari, while the broth was definitely spicy, but complementary only; it did not steal the dish. We also tried the bruschetta, which was good, nothing spectacular. The last appetizer we tried was a fresh mozzarella dish with tomatoes, also simple and tasty.\u003c/p>\n\u003cp>We had a second course of gnocchi in a spinach and Gorgonzola cream sauce. This was the most disappointing dish that we tasted. We do order this at every Italian restaurant that we go to, and this was actually one of the worst that we had.\u003c/p>\n\u003cp>The real star of the restaurant was the INCREDIBLE veal that all of the adults ate. We had:\u003c/p>\n\u003cp>1. Veal Parmigiana\u003cbr>\n2. Veal Saltimbocca\u003cbr>\n3. Veal Piccata\u003cbr>\n4. Veal Stuffed Cannelloni\u003c/p>\n\u003cp>We all agreed that the veal was the best that we had eaten anywhere. This is the signature dish of the restaurant. The portions were large, the taste was incredible, and the meat was fork-cut tender.\u003c/p>\n\u003cp>Lastly, the dessert menu left us disappointed in the limit of the choices. We tried one of each, and all were average.\u003c/p>\n\u003cp>Overall, the restaurant was good, and the veal was spectacular. We would revisit the restaurant, since my in-laws live ten minutes away. The service was impeccable and speedy, and the restaurant was kid-friendly. A good choice!\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 West Coast Cafe:\u003c/strong> Tuesday July 10, 2007\n\u003cp>So, we went in to this place in San Bruno. It was well lit, with ample parking, and easy to get to. We looked at the menu; it was classic Italian fare, simple but good, and wow, were the prices reasonable! The place was open, so we could sit wherever we wanted; so we sat near the window for the light, which overlooked a vacant lot. Let me preface this now, at that moment I wanted this place to be killer. Reasonably priced wine list, nice simple décor, ample parking — it had everything going for it. The menu looked like good, classic Italian with cheap Chiantis on the wine list. There was a soup of the day — clam chowder — so I went for that, and there in the pasta section was what they called the house specialty, a ragu lasagna. It stated it needed at least fifteen minute to prepare. It was here I noticed what Hollywood directors would call “foreshadowing”: a dirty wine glass. And well, this was the beginning of the end. The wine we ordered was not on the menu, but the waiter mentioned they had a better wine as the house wine, so we ordered that instead.\u003c/p>\n\u003cp>The soup then came out, rushed, bland, and it needed my peppering and Tabasco culinary skills to set it straight. My date went with the old tried and true Caesar salad, it was just simple. Eat it, forget it. Then BLAM! There were the entrees, I mean, it wasn’t maybe fifteen minutes (stated time for lasagna) when they came out. I figured, “Hey, it’s the house special, so it must be something of note, if they’re going to come out and call it special.” The food was coming out too fast, and we didn’t get a chance to really enjoy the experience. It was as if they were trying to turn the table like lunch service.\u003c/p>\n\u003cp>The service was attentive, too attentive and green, as though they did not understand the enjoyment of what a meal could bring. I mean, Italians defined the long leisurely meal. When conversation took over the bland food, the various staff members would attempt to clear the plates, although we kept stating that we were not finished. In addition to the food on our plates, we still had half a bottle of wine to finish. Regarding the food, my lasagna was so salty I couldn’t finish it, and it was overcooked. How do you overcook a fifteen-minute, required house special in twelve minutes? Bending Time Café maybe can. On the other hand, the lemon chicken was very good and my date enjoyed it. Although simple in preparation, it was very well executed. The potatoes were perfectly roasted, however the accompanying vegetables were draped in oil, so she stayed away from that. Realistically, if we had not spent time conversing over the wine, which was fine, and didn’t produce a hangover, we could have been there thirty to forty minutes, tops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would really have a tough time recommending this place to my friends or co-workers. Maybe a distant cousin, twice by marriage. There are so many great little hole-in-the-wall Italian places that this one just doesn’t measure up. Maybe if I lived in the area, I’d come back for lunch, but there’s a better Burmese place just up the street. Though a decent bang for the buck at start, overall, it did not feel like money well-spent. And that’s too bad, ’cause I really wanted it to be good. We need more restaurants — in theory — like this place.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area: Season 2: Episode 21 (221)",
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"headTitle": "Check, Please! Bay Area: Season 2: Episode 21 (221) | KQED",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 21 (221) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>La Folie\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=506\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=491\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=528\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Aldo’s Ristorante & Bar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=513\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=495\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Golden Lotus\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=520\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=496\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE\u003c/strong>\u003cbr>\n[youtube=http://www.youtube.com/watch?v=MELqhUZM9VA]\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/cp221iPod_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: 2006 Beringer “Third Century” Sauvignon Blanc, North Coast, California $14\u003c/strong>\u003cbr>\nOne of California’s most historic wine producers, Beringer Vineyards is based in Napa Valley. This affordable label is an ode to the company’s heritage as they enter a third century of winemaking. Obviously, experience has paid off. Their Sauvignon Blanc is crisp, refreshing and overflowing with citrus flavors. Enjoy with a wide range of dishes from grilled scallops and fresh greens topped with goat cheese to chips and fiery salsa.\u003c/p>\n\u003cp>\u003cb>Wine of the Week: 2004 Hess Collection, Mount Veeder, Mountain Cuvée, Napa Valley $35\u003c/b>\u003cbr>\nThe Hess Collection, founded by Swiss entrepreneur and art collector, Donald Hess, is located in the rugged Mount Veeder mountains minutes from downtown Napa. This polished red (made with grapes grown at altitudes up to 2,000 feet) is an ultra-smooth blend of mostly Cabernet Sauvignon with Merlot, Malbec, Syrah, and Cabernet Franc. With a piece of moist roast beef or a hearty cassoulet, it shines.\u003c/p>\n\u003cp>\u003cb>What to Sip: La Folie\u003c/b>\u003cbr>\nTo fully enjoy La Folie’s classic French cuisine, it’s best to have a glass of wine in hand. Luckily, the eatery’s thoughtful and remarkably well-priced wine list makes it easy to uncork.\u003c/p>\n\u003cp>Focused primarily on top French wine regions, including Alsace, Burgundy, Bordeaux, and the Rhone, the list is peppered with interesting American selections from Oregon and California.\u003c/p>\n\u003cp>My advice is to call owner Roland Passot’s brother, Georges, over to the table (he handles all things wine) and have a chat about what you’re interested in drinking. He will select a special pairing program for you or make suggestions about what to choose.\u003c/p>\n\u003cp>I’m impressed with the delicious selection of half bottles on the list. Ordering several of these, which serve around 2-3 glasses, is an ideal route to go especially when pairing with the restaurant’s diverse menu. Some of my favorite half bottles include Gosset’s elegant \u003cstrong>Brut Grand Rose Champagne ($54)\u003c/strong>, the crisp white from France, \u003cstrong>Sancerre Domaine Auchere ($29)\u003c/strong>, or the rich \u003cstrong>California Chardonnay from Testarossa ($32)\u003c/strong>. For red half bottles, try the fantastic \u003cstrong>Domaine Serene Evenstad Reserve Pinot Noir from Oregon ($53)\u003c/strong> or a beautiful \u003cstrong>French St. Emilion from Chateau Graves du Bert ($42)\u003c/strong>.\u003c/p>\n\u003cp>While not shy on mouth-watering splurge wines (anyone up for a Chateau Lafite Rothschild from Bordeaux’s heralded 1982 vintage for $1400?), La Folie’s wine list offers fair pricing that beats most of the city’s chic restaurants.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you’re into just having a lovely bottle of white that won’t break the bank, look to the lesser-known Burgundy region of St. Romain for the \u003cstrong>Domaine Germain priced at $65\u003c/strong>. Another option is the juicy \u003cstrong>Frank Family Vineyards Chardonnay ($59)\u003c/strong> from Napa. With Monsieur Passot’s hearty French fare, you might want a red from the Rhone area of France, so try the \u003cstrong>Perrin brothers’ Vinsobres “Les Cornuds” for an affordable $47\u003c/strong>.\u003c/p>\n\n",
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"excerpt": "Bay Area restaurants profiled and reviewed:\r\n1) \u003cstrong>La Folie\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=506\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=491\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=528\">recipe\u003c/a> |\r\n\r\n2) \u003cstrong>Aldo's Ristorante & Bar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=513\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=495\">reviews\u003c/a> |\r\n\r\n3) \u003cstrong>Golden Lotus\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=520\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=496\">reviews\u003c/a> |",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 21 (221) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>La Folie\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=506\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=491\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=528\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Aldo’s Ristorante & Bar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=513\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=495\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Golden Lotus\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=520\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=496\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/MELqhUZM9VA'\n title='//www.youtube.com/embed/MELqhUZM9VA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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/cp221iPod_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: 2006 Beringer “Third Century” Sauvignon Blanc, North Coast, California $14\u003c/strong>\u003cbr>\nOne of California’s most historic wine producers, Beringer Vineyards is based in Napa Valley. This affordable label is an ode to the company’s heritage as they enter a third century of winemaking. Obviously, experience has paid off. Their Sauvignon Blanc is crisp, refreshing and overflowing with citrus flavors. Enjoy with a wide range of dishes from grilled scallops and fresh greens topped with goat cheese to chips and fiery salsa.\u003c/p>\n\u003cp>\u003cb>Wine of the Week: 2004 Hess Collection, Mount Veeder, Mountain Cuvée, Napa Valley $35\u003c/b>\u003cbr>\nThe Hess Collection, founded by Swiss entrepreneur and art collector, Donald Hess, is located in the rugged Mount Veeder mountains minutes from downtown Napa. This polished red (made with grapes grown at altitudes up to 2,000 feet) is an ultra-smooth blend of mostly Cabernet Sauvignon with Merlot, Malbec, Syrah, and Cabernet Franc. With a piece of moist roast beef or a hearty cassoulet, it shines.\u003c/p>\n\u003cp>\u003cb>What to Sip: La Folie\u003c/b>\u003cbr>\nTo fully enjoy La Folie’s classic French cuisine, it’s best to have a glass of wine in hand. Luckily, the eatery’s thoughtful and remarkably well-priced wine list makes it easy to uncork.\u003c/p>\n\u003cp>Focused primarily on top French wine regions, including Alsace, Burgundy, Bordeaux, and the Rhone, the list is peppered with interesting American selections from Oregon and California.\u003c/p>\n\u003cp>My advice is to call owner Roland Passot’s brother, Georges, over to the table (he handles all things wine) and have a chat about what you’re interested in drinking. He will select a special pairing program for you or make suggestions about what to choose.\u003c/p>\n\u003cp>I’m impressed with the delicious selection of half bottles on the list. Ordering several of these, which serve around 2-3 glasses, is an ideal route to go especially when pairing with the restaurant’s diverse menu. Some of my favorite half bottles include Gosset’s elegant \u003cstrong>Brut Grand Rose Champagne ($54)\u003c/strong>, the crisp white from France, \u003cstrong>Sancerre Domaine Auchere ($29)\u003c/strong>, or the rich \u003cstrong>California Chardonnay from Testarossa ($32)\u003c/strong>. For red half bottles, try the fantastic \u003cstrong>Domaine Serene Evenstad Reserve Pinot Noir from Oregon ($53)\u003c/strong> or a beautiful \u003cstrong>French St. Emilion from Chateau Graves du Bert ($42)\u003c/strong>.\u003c/p>\n\u003cp>While not shy on mouth-watering splurge wines (anyone up for a Chateau Lafite Rothschild from Bordeaux’s heralded 1982 vintage for $1400?), La Folie’s wine list offers fair pricing that beats most of the city’s chic restaurants.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you’re into just having a lovely bottle of white that won’t break the bank, look to the lesser-known Burgundy region of St. Romain for the \u003cstrong>Domaine Germain priced at $65\u003c/strong>. Another option is the juicy \u003cstrong>Frank Family Vineyards Chardonnay ($59)\u003c/strong> from Napa. With Monsieur Passot’s hearty French fare, you might want a red from the Rhone area of France, so try the \u003cstrong>Perrin brothers’ Vinsobres “Les Cornuds” for an affordable $47\u003c/strong>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>La Folie:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=491\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=528\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">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/cp221iPod_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/lafolie3.jpg\" alt=\"La Folie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lafolie2.jpg\" alt=\"La Folie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lafolie4.jpg\" alt=\"La Folie\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lafolie7.jpg\" alt=\"La Folie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lafolie6.jpg\" alt=\"La Folie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lafolie1.jpg\" alt=\"La Folie\" 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=la+folie+san+francisco&ie=UTF8&ll=37.807953,-122.417994&spn=0.02462,0.036349&z=14&iwloc=A&om=1&cid=37797988,-122422172,8053041025305713989&output=embed&s=AARTsJpv30zvgZNYvmrE6IIdkcoD9PFxtg\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=la+folie+san+francisco&ie=UTF8&ll=37.807953,-122.417994&spn=0.02462,0.036349&z=14&iwloc=A&om=1&cid=37797988,-122422172,8053041025305713989&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2316 Polk Street (between Green and Union Streets)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-776-5577\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:lafoliep@aol.com\">lafoliep@aol.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lafolie.com\">www.lafolie.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Roland and Jamie Passot\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Roland Passot\u003cbr>\n\u003cstrong>Sous Chef:\u003c/strong> Mark Libberman\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Mie Uchida\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French Fine Dining\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Seared Hudson Valley Foie Gras with Aged Balsamic Vinegar and Brook Cherry Sauce, Butter Poached Lobster on a Pea Ravioli with a Carrot-Fennel Salad, Toasted Almonds, and Carrot-Ginger Sauce\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $35 per bottle, waived for every bottle you buy at La Folie\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-10:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe menu\u003cbr>\n \u003cstrong>Prix Fixe Menu:\u003c/strong> Available every day\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $60+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but recommended\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> 1 week, up to the day of the visit\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids, but will accommodate families\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003ciframe width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=la+folie+san+francisco&ie=UTF8&ll=37.807953,-122.417994&spn=0.02462,0.036349&z=14&iwloc=A&om=1&cid=37797988,-122422172,8053041025305713989&output=embed&s=AARTsJpv30zvgZNYvmrE6IIdkcoD9PFxtg\">\u003c/iframe>\u003cbr />\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=la+folie+san+francisco&ie=UTF8&ll=37.807953,-122.417994&spn=0.02462,0.036349&z=14&iwloc=A&om=1&cid=37797988,-122422172,8053041025305713989&source=embed\">View Larger Map\u003c/a>\r\n\u003cstrong>Location:\u003c/strong>\r\n2316 Polk Street (between Green and Union Streets)\r\nSan Francisco, CA 94109\r\n\u003cstrong>Phone:\u003c/strong> 415-776-5577\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lafolie.com\">www.lafolie.com\u003c/a>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=491\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>La Folie:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=491\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=528\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">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/cp221iPod_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/lafolie3.jpg\" alt=\"La Folie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lafolie2.jpg\" alt=\"La Folie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lafolie4.jpg\" alt=\"La Folie\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lafolie7.jpg\" alt=\"La Folie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lafolie6.jpg\" alt=\"La Folie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lafolie1.jpg\" alt=\"La Folie\" 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=la+folie+san+francisco&ie=UTF8&ll=37.807953,-122.417994&spn=0.02462,0.036349&z=14&iwloc=A&om=1&cid=37797988,-122422172,8053041025305713989&output=embed&s=AARTsJpv30zvgZNYvmrE6IIdkcoD9PFxtg\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=la+folie+san+francisco&ie=UTF8&ll=37.807953,-122.417994&spn=0.02462,0.036349&z=14&iwloc=A&om=1&cid=37797988,-122422172,8053041025305713989&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>\n2316 Polk Street (between Green and Union Streets)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-776-5577\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:lafoliep@aol.com\">lafoliep@aol.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lafolie.com\">www.lafolie.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Roland and Jamie Passot\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Roland Passot\u003cbr>\n\u003cstrong>Sous Chef:\u003c/strong> Mark Libberman\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Mie Uchida\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French Fine Dining\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Seared Hudson Valley Foie Gras with Aged Balsamic Vinegar and Brook Cherry Sauce, Butter Poached Lobster on a Pea Ravioli with a Carrot-Fennel Salad, Toasted Almonds, and Carrot-Ginger Sauce\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $35 per bottle, waived for every bottle you buy at La Folie\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-10:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-10:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prix fixe menu\u003cbr>\n \u003cstrong>Prix Fixe Menu:\u003c/strong> Available every day\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $60+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, but recommended\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> 1 week, up to the day of the visit\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids, but will accommodate families\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>La Folie: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=506\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=528\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">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/cp221iPod_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/lafolie17.jpg\" alt=\"Goat Cheese and Fourme DAmbert Terrine\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lafolie21.jpg\" alt=\"Mushroom-Stuffed Roti of Quail and Squab\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lafolie26.jpg\" alt=\"Chocolate Caramel Mousse\" hspace=\"3\">\u003cbr>\nGoat Cheese and Fourme d’Ambert Terrine with Baby Pickled Beets, Toasted Walnuts, and Frisée Salad; Mushroom-Stuffed Roti of Quail and Squab, Wrapped in Crispy Potato Strings and served with Truffled Natural Jus; Chocolate Caramel Mousse\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/liam-mayclem.jpg\" alt=\"Liam Mayclem\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> TV Host and Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Folie\u003cbr>\n\u003cstrong>Reviewed La Folie:\u003c/strong> Monday June 4, 2007\n\u003cp>La Folie, on Polk Street is a high-end French bistro that has long been one of my favorite restaurants in San Francisco. It’s a place I will venture to for a special occasion, for a memorable culinary experience. I have never been disappointed here, and on this Monday night, I was hoping to be transported to food heaven once again.\u003c/p>\n\u003cp>Valet parking is available upon arrival. Parking on this busy stretch of Polk Street can be tough, so it’s worth the $15 to let someone else worry about parking the car.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A warm, friendly hostess greeting us as we walked into La Folie for our 8.45pm reservation. We were asked where we would like to sit? The prized window seat and the table where Bill Clinton once sat was taken, so we took a nice four-top that looked out over the entire restaurant, perfect.\u003c/p>\n\u003cp>The décor is warm and inviting, upscale but not pretentious. La Folie is a restaurant with a sense of fun, BUT is serious about ensuring you have a top drawer experience, and there are chefs at play in the kitchen who will make it so.\u003c/p>\n\u003cp>Chef Roland Passot is the grand fromage here; executive chef and a master of French culinary fare. He has worked his magic here for almost twenty years; for pop stars, movie makers, and politicians, and tonight it’s my turn. In fact, no matter who you are, you are made to feel like the aforementioned here, I’ll go for pop star!\u003c/p>\n\u003cp>The sommelier, Kristin, stops by to share the expansive and impressive wine list, more of a book. There is wine to choose from all corners of the globe. I decide to go French, so on our wine expert’s recommendation we start with a bottle of Henriot Brut, a delicate sparkling wine, delightful.\u003c/p>\n\u003cp>La Folie features four different set menus:\u003cbr>\nThe three-course at $70\u003cbr>\nThe four-course at $80\u003cbr>\nThe five-course at $90\u003cbr>\nThe Menu du Marche for $105.\u003c/p>\n\u003cp>We decide to go crazy, go all out, and choose the five-course menu. A long night lay ahead, would our tummies survive the test? Before we even ordered our first dish the chef sent out an “amuse bouche” (French dictionary please) to help wet our appetites, and boy did it. Pea sorbet with crispy bacon and small, marinated vegetables. Yes, ice cream and bacon. What an unlikely combination, but it worked and set the tone for the evening.\u003c/p>\n\u003cp>Reading the menu alone was a fun adventure: Frogs Legs, Trio of Rabbit, Pig Feet — all things I rarely find on a menu. A clue that the evening will be, if you choose, an amazing culinary adventure.\u003c/p>\n\u003cp>I began with the poached organic duck egg, accompanied by crispy sweetbread. The egg was slightly richer than chicken egg, half the size, and bursting with double the flavour. Ahh. A first for me, and it was heaven.\u003c/p>\n\u003cp>Next course, The roti of quail and squab stuffed with mushrooms was another first and another homerun. The medium rare quail oozed buckets of juicy goodness, and combined with the crispy potato strings, it was perfection. Along with the natural jus and truffles, it made for a party on my palate. The portion was just right, not too small, nor too big, as there was still much food to come on the road ahead. Every dish served offers an element of surprise, even with the dishes you think you know, you are met with a plate full of culinary artistry that fills you full of wonder.\u003c/p>\n\u003cp>|Dinner at La Folie is the gift that keeps on giving, and our fourth mouthwatering dish was proof of that: the Chesapeake Bay soft shell crab with wild arugula, sweet corn and, yes, more bacon in the smoked bacon chowder. It would be rude to dine here and not sample some seafood, always fresh, always complimented, but not overwhelmed by, other flavours, and this dish was tasty with a capital “T.”\u003c/p>\n\u003cp>Oh, my word, the food marathon is not over yet. We still have dessert to come and I have no idea where we are going to put it…but alas we find room. Dessert is a warm Edam cheese soufflé with fromage blanc sorbet and, wait for it, crispy bacon and white sesame tuile. So, to translate: a soufflé with cheese, cheese, and our old friend bacon. Luckily, I love bacon, you have to if you are to eat here. And the idea of bacon as part of a dessert may alarm some. However it worked perfectly with the soufflé.\u003c/p>\n\u003cp>What can I say. You get what you pay for and yes, dinner here is a pretty penny, but it is worth every single one. A memorable meal in a first class restaurant with first class service and food. I will savour and cherish this exquisite night of food for some months to come.\u003c/p>\n\u003cp>Merci, Chef Roland Passot. We venture home with happy tummies…ooh, all that bacon!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/corie-tyson.jpg\" alt=\"Corie Tyson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dance Choreographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Golden Lotus\u003cbr>\n\u003cstrong>Reviewed La Folie:\u003c/strong> Saturday June 9, 2007\u003c/p>\n\u003cp>La Folie was a fabulous treat. Parking was tough, as it is in that area, and after a brisk few block walk to the restaurant, I found out they have valet parking! The interior was beautiful: mirrored walls, perfectly dimmed lighting, deep rich colors. It was definitely modern elegance that was balanced nicely by a friendly waitstaff. This we didn’t find out at first though.\u003c/p>\n\u003cp>We arrived exactly at the time of our reservation. The hostess asked us to wait at the bar while they set our table. While marveling at the decor, we noticed two other couples walk in. They were seated within a few minutes. About 15 minutes after our reservation time, the hostess told us that the diners were just leaving the table and we would be seated shortly. She did thank us for our patience, but it created an unpleasant feeling of being brushed aside and misled.\u003c/p>\n\u003cp>As soon as we were seated, that feeling was completely left behind. I can not praise the waitstaff to their worth. The attentiveness was ideal, with us never having to ask for anything and always feeling like I was being pampered.\u003c/p>\n\u003cp>As a preset seasonal menu, there was one vegetarian option. This meant I actually did not order and because I thought I was waiting for a vegetarian menu, I had no idea what had been ordered already. It turned out to be a five-course meal and possibly my only suggestion to the restaurant would be the option of ordering a three, four, or five-course meal for vegetarians. I definitely would have been comfortably full with a three course dinner.\u003c/p>\n\u003cp>We began the first course quickly. As an amuse bouche, the tiny serving of coco bean, frisée, and carrot salad with truffle vinaigrette was earthy with a nice amount of spice. Immediately after finishing it, the waitstaff cleared our dishes and utensils and the asparagus soup was brought out. This course was served with a choreographed presentation, but completely lacked pretension due to the ease and warmth of the waiter. While I didn’t enjoy the flavor of this course, the beauty of it was impeccable.\u003c/p>\n\u003cp>Following the soup was a goat cheese and Fourme d’Ambert terrine with baby pickled beets, toasted walnuts and frisée salad with a sherry sauce. This dish was lovely. Even though the pickled flavor each beet had its own unique taste. The terrine was delicious and the sherry sauce added just the right range of complimentary flavors. Even though the portions were small, this is when I started realizing I was having a five-course meal and was getting full.\u003c/p>\n\u003cp>Our entree was polenta, squash, and eggplant lasagna with a roasted Vidalia onion stuffed with couscous. Both of these items were perfectly prepared. The polenta sandwiched the roasted vegetables and a mild cheese, creating a rich and delicious lasagna. The onion balanced the richness with its stuffing of couscous with cranberries and slight curry flavor. Again, the presentation was artistry.\u003c/p>\n\u003cp>By the time desert came, which is always my favorite way to end any meal, I was too full to enjoy more than a sampling. The chocolate beignet was chocolaty yet not sweet, allowing the strawberry jam to add that element. I only dipped my spoon into the tiny ice cream cone of basil ice cream, but thought it was an interesting and wonderful contrast.\u003c/p>\n\u003cp>At the end of the meal, the chef came to each table and asked about our experience. It was a lovely touch to meet the master himself. As a “parting gift”, the restaurant gave us one last dish, four mini deserts, ranging from Madelines to chocolate that unfortunately for me, I just could not find room for.\u003c/p>\n\u003cp>La Folie was pure luxury. Every aspect of the meal from service to presentation to thoughtfulness of flavors was elite. Only after I left did I check my watch and found out it had been two hours! I highly recommend this restaurant for anyone wanting a special night of being treated to an absolutely fine dining experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/marc-latimer.jpg\" alt=\"Marc Latimer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marc\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> A/V Specialist and Vocalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aldo’s Ristorante & Bar\u003cbr>\n\u003cstrong>Reviewed La Folie:\u003c/strong> Saturday June 9, 2007\u003c/p>\n\u003cp>I appreciate it when restaurants post a website which shows their menu, wine list, pictures of the restaurant, etc. I was very intrigued when I looked at the La Folie website and saw what a beautiful remodel they had done and had a fabulous review by the \u003ci>Chronicle\u003c/i>. The prix fixe menu, which offered three different price levels, including a 3-course for $70, a 4-course for $80, and a 5-course for $100, all had very good choices for various different foods. I had high expectations that this restaurant would definitely please me.\u003c/p>\n\u003cp>We arrived promptly at 8:30pm on a Saturday night. The valet parking was conveniently located in front of the restaurant. The valet asked if we were dining at the restaurant and indicated that we should give our valet ticket to the hostess. We were seated promptly and we couldn’t help but notice how pretty the restaurant was with the vaulted ceilings and the burgundy fabric motif with lots of mirrors. I thought all these soft surfaces would help diffuse any noise in the restaurant and our dining experience would be quiet and intimate, but the noise level was quite high and we could hear all of the conversations around us, which detracted from the beautiful ambience of the restaurant.\u003c/p>\n\u003cp>My wife and I both decided to try the 4-course menu. I had called in advance to ask what the corkage fee was ($35) and was told the corkage fee would be waived if we bought a bottle of their wine. We brought a bottle of Cabernet and purchased a bottle of their Chardonnay. As a seasoned wine enthusiast, I felt somewhat intimidated by the wine list and found very few recognizable choices.\u003c/p>\n\u003cp>The service was prompt, friendly, and efficient. We started with a complimentary lobster custard from the chef. It was served in a soft-boiled egg cup with a demitasse spoon. The first bite was a strange combination of lobster custard with anise, but as you worked your way to the bottom you found a layer of chunky vegetables. The whole dish got better the farther down into the layers you went.\u003c/p>\n\u003cp>Our first courses consisted of asparagus soup with a poached quail egg and a piece of lobster claw on Meyer lemon gelee with Hawaiian Kampachi and a fennel radish salad. We found both dishes extremely bland and in need of spicing up. Unfortunately, there was no salt and pepper on the table. In addition, the soup was served in a deep dish bowl with a regular table spoon, which made the soup very difficult to scoop.\u003c/p>\n\u003cp>For the appetizer course, I had the day boat scallop, and my wife had the Dungeness crab napoleon. Again, we found both dishes bland. In addition, the crab napoleon was served on top of a grapefruit gelee, which we felt overwhelmed the dish.\u003c/p>\n\u003cp>The next course consisted of the roasted veal loin and the salmon with morel mushrooms. Both dishes were cooked to perfection.\u003c/p>\n\u003cp>For dessert we had a chocolate caramel mousse and an apricot-cherry biscuit-like cake. The cake had a thick outer shell that was difficult to cut, but the cake inside was moist. The mousse was delicious and went well with the Cabernet.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The cost for our meal, including the tip and the $15 valet fee, was $300. I did not feel that this was a good value. Although all of the dishes were presented beautifully, the flavor of the first two courses did not hold up to the artistic presentation and were very disappointing. The service was very good and the restaurant was very pretty (although very noisy). Would I eat here again and recommend this to others? Definitely not. It was not worth the price.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>La Folie: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=506\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=528\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">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/cp221iPod_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/lafolie17.jpg\" alt=\"Goat Cheese and Fourme DAmbert Terrine\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lafolie21.jpg\" alt=\"Mushroom-Stuffed Roti of Quail and Squab\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lafolie26.jpg\" alt=\"Chocolate Caramel Mousse\" hspace=\"3\">\u003cbr>\nGoat Cheese and Fourme d’Ambert Terrine with Baby Pickled Beets, Toasted Walnuts, and Frisée Salad; Mushroom-Stuffed Roti of Quail and Squab, Wrapped in Crispy Potato Strings and served with Truffled Natural Jus; Chocolate Caramel Mousse\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/liam-mayclem.jpg\" alt=\"Liam Mayclem\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> TV Host and Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Folie\u003cbr>\n\u003cstrong>Reviewed La Folie:\u003c/strong> Monday June 4, 2007\n\u003cp>La Folie, on Polk Street is a high-end French bistro that has long been one of my favorite restaurants in San Francisco. It’s a place I will venture to for a special occasion, for a memorable culinary experience. I have never been disappointed here, and on this Monday night, I was hoping to be transported to food heaven once again.\u003c/p>\n\u003cp>Valet parking is available upon arrival. Parking on this busy stretch of Polk Street can be tough, so it’s worth the $15 to let someone else worry about parking the car.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A warm, friendly hostess greeting us as we walked into La Folie for our 8.45pm reservation. We were asked where we would like to sit? The prized window seat and the table where Bill Clinton once sat was taken, so we took a nice four-top that looked out over the entire restaurant, perfect.\u003c/p>\n\u003cp>The décor is warm and inviting, upscale but not pretentious. La Folie is a restaurant with a sense of fun, BUT is serious about ensuring you have a top drawer experience, and there are chefs at play in the kitchen who will make it so.\u003c/p>\n\u003cp>Chef Roland Passot is the grand fromage here; executive chef and a master of French culinary fare. He has worked his magic here for almost twenty years; for pop stars, movie makers, and politicians, and tonight it’s my turn. In fact, no matter who you are, you are made to feel like the aforementioned here, I’ll go for pop star!\u003c/p>\n\u003cp>The sommelier, Kristin, stops by to share the expansive and impressive wine list, more of a book. There is wine to choose from all corners of the globe. I decide to go French, so on our wine expert’s recommendation we start with a bottle of Henriot Brut, a delicate sparkling wine, delightful.\u003c/p>\n\u003cp>La Folie features four different set menus:\u003cbr>\nThe three-course at $70\u003cbr>\nThe four-course at $80\u003cbr>\nThe five-course at $90\u003cbr>\nThe Menu du Marche for $105.\u003c/p>\n\u003cp>We decide to go crazy, go all out, and choose the five-course menu. A long night lay ahead, would our tummies survive the test? Before we even ordered our first dish the chef sent out an “amuse bouche” (French dictionary please) to help wet our appetites, and boy did it. Pea sorbet with crispy bacon and small, marinated vegetables. Yes, ice cream and bacon. What an unlikely combination, but it worked and set the tone for the evening.\u003c/p>\n\u003cp>Reading the menu alone was a fun adventure: Frogs Legs, Trio of Rabbit, Pig Feet — all things I rarely find on a menu. A clue that the evening will be, if you choose, an amazing culinary adventure.\u003c/p>\n\u003cp>I began with the poached organic duck egg, accompanied by crispy sweetbread. The egg was slightly richer than chicken egg, half the size, and bursting with double the flavour. Ahh. A first for me, and it was heaven.\u003c/p>\n\u003cp>Next course, The roti of quail and squab stuffed with mushrooms was another first and another homerun. The medium rare quail oozed buckets of juicy goodness, and combined with the crispy potato strings, it was perfection. Along with the natural jus and truffles, it made for a party on my palate. The portion was just right, not too small, nor too big, as there was still much food to come on the road ahead. Every dish served offers an element of surprise, even with the dishes you think you know, you are met with a plate full of culinary artistry that fills you full of wonder.\u003c/p>\n\u003cp>|Dinner at La Folie is the gift that keeps on giving, and our fourth mouthwatering dish was proof of that: the Chesapeake Bay soft shell crab with wild arugula, sweet corn and, yes, more bacon in the smoked bacon chowder. It would be rude to dine here and not sample some seafood, always fresh, always complimented, but not overwhelmed by, other flavours, and this dish was tasty with a capital “T.”\u003c/p>\n\u003cp>Oh, my word, the food marathon is not over yet. We still have dessert to come and I have no idea where we are going to put it…but alas we find room. Dessert is a warm Edam cheese soufflé with fromage blanc sorbet and, wait for it, crispy bacon and white sesame tuile. So, to translate: a soufflé with cheese, cheese, and our old friend bacon. Luckily, I love bacon, you have to if you are to eat here. And the idea of bacon as part of a dessert may alarm some. However it worked perfectly with the soufflé.\u003c/p>\n\u003cp>What can I say. You get what you pay for and yes, dinner here is a pretty penny, but it is worth every single one. A memorable meal in a first class restaurant with first class service and food. I will savour and cherish this exquisite night of food for some months to come.\u003c/p>\n\u003cp>Merci, Chef Roland Passot. We venture home with happy tummies…ooh, all that bacon!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/corie-tyson.jpg\" alt=\"Corie Tyson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dance Choreographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Golden Lotus\u003cbr>\n\u003cstrong>Reviewed La Folie:\u003c/strong> Saturday June 9, 2007\u003c/p>\n\u003cp>La Folie was a fabulous treat. Parking was tough, as it is in that area, and after a brisk few block walk to the restaurant, I found out they have valet parking! The interior was beautiful: mirrored walls, perfectly dimmed lighting, deep rich colors. It was definitely modern elegance that was balanced nicely by a friendly waitstaff. This we didn’t find out at first though.\u003c/p>\n\u003cp>We arrived exactly at the time of our reservation. The hostess asked us to wait at the bar while they set our table. While marveling at the decor, we noticed two other couples walk in. They were seated within a few minutes. About 15 minutes after our reservation time, the hostess told us that the diners were just leaving the table and we would be seated shortly. She did thank us for our patience, but it created an unpleasant feeling of being brushed aside and misled.\u003c/p>\n\u003cp>As soon as we were seated, that feeling was completely left behind. I can not praise the waitstaff to their worth. The attentiveness was ideal, with us never having to ask for anything and always feeling like I was being pampered.\u003c/p>\n\u003cp>As a preset seasonal menu, there was one vegetarian option. This meant I actually did not order and because I thought I was waiting for a vegetarian menu, I had no idea what had been ordered already. It turned out to be a five-course meal and possibly my only suggestion to the restaurant would be the option of ordering a three, four, or five-course meal for vegetarians. I definitely would have been comfortably full with a three course dinner.\u003c/p>\n\u003cp>We began the first course quickly. As an amuse bouche, the tiny serving of coco bean, frisée, and carrot salad with truffle vinaigrette was earthy with a nice amount of spice. Immediately after finishing it, the waitstaff cleared our dishes and utensils and the asparagus soup was brought out. This course was served with a choreographed presentation, but completely lacked pretension due to the ease and warmth of the waiter. While I didn’t enjoy the flavor of this course, the beauty of it was impeccable.\u003c/p>\n\u003cp>Following the soup was a goat cheese and Fourme d’Ambert terrine with baby pickled beets, toasted walnuts and frisée salad with a sherry sauce. This dish was lovely. Even though the pickled flavor each beet had its own unique taste. The terrine was delicious and the sherry sauce added just the right range of complimentary flavors. Even though the portions were small, this is when I started realizing I was having a five-course meal and was getting full.\u003c/p>\n\u003cp>Our entree was polenta, squash, and eggplant lasagna with a roasted Vidalia onion stuffed with couscous. Both of these items were perfectly prepared. The polenta sandwiched the roasted vegetables and a mild cheese, creating a rich and delicious lasagna. The onion balanced the richness with its stuffing of couscous with cranberries and slight curry flavor. Again, the presentation was artistry.\u003c/p>\n\u003cp>By the time desert came, which is always my favorite way to end any meal, I was too full to enjoy more than a sampling. The chocolate beignet was chocolaty yet not sweet, allowing the strawberry jam to add that element. I only dipped my spoon into the tiny ice cream cone of basil ice cream, but thought it was an interesting and wonderful contrast.\u003c/p>\n\u003cp>At the end of the meal, the chef came to each table and asked about our experience. It was a lovely touch to meet the master himself. As a “parting gift”, the restaurant gave us one last dish, four mini deserts, ranging from Madelines to chocolate that unfortunately for me, I just could not find room for.\u003c/p>\n\u003cp>La Folie was pure luxury. Every aspect of the meal from service to presentation to thoughtfulness of flavors was elite. Only after I left did I check my watch and found out it had been two hours! I highly recommend this restaurant for anyone wanting a special night of being treated to an absolutely fine dining experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/marc-latimer.jpg\" alt=\"Marc Latimer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marc\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> A/V Specialist and Vocalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aldo’s Ristorante & Bar\u003cbr>\n\u003cstrong>Reviewed La Folie:\u003c/strong> Saturday June 9, 2007\u003c/p>\n\u003cp>I appreciate it when restaurants post a website which shows their menu, wine list, pictures of the restaurant, etc. I was very intrigued when I looked at the La Folie website and saw what a beautiful remodel they had done and had a fabulous review by the \u003ci>Chronicle\u003c/i>. The prix fixe menu, which offered three different price levels, including a 3-course for $70, a 4-course for $80, and a 5-course for $100, all had very good choices for various different foods. I had high expectations that this restaurant would definitely please me.\u003c/p>\n\u003cp>We arrived promptly at 8:30pm on a Saturday night. The valet parking was conveniently located in front of the restaurant. The valet asked if we were dining at the restaurant and indicated that we should give our valet ticket to the hostess. We were seated promptly and we couldn’t help but notice how pretty the restaurant was with the vaulted ceilings and the burgundy fabric motif with lots of mirrors. I thought all these soft surfaces would help diffuse any noise in the restaurant and our dining experience would be quiet and intimate, but the noise level was quite high and we could hear all of the conversations around us, which detracted from the beautiful ambience of the restaurant.\u003c/p>\n\u003cp>My wife and I both decided to try the 4-course menu. I had called in advance to ask what the corkage fee was ($35) and was told the corkage fee would be waived if we bought a bottle of their wine. We brought a bottle of Cabernet and purchased a bottle of their Chardonnay. As a seasoned wine enthusiast, I felt somewhat intimidated by the wine list and found very few recognizable choices.\u003c/p>\n\u003cp>The service was prompt, friendly, and efficient. We started with a complimentary lobster custard from the chef. It was served in a soft-boiled egg cup with a demitasse spoon. The first bite was a strange combination of lobster custard with anise, but as you worked your way to the bottom you found a layer of chunky vegetables. The whole dish got better the farther down into the layers you went.\u003c/p>\n\u003cp>Our first courses consisted of asparagus soup with a poached quail egg and a piece of lobster claw on Meyer lemon gelee with Hawaiian Kampachi and a fennel radish salad. We found both dishes extremely bland and in need of spicing up. Unfortunately, there was no salt and pepper on the table. In addition, the soup was served in a deep dish bowl with a regular table spoon, which made the soup very difficult to scoop.\u003c/p>\n\u003cp>For the appetizer course, I had the day boat scallop, and my wife had the Dungeness crab napoleon. Again, we found both dishes bland. In addition, the crab napoleon was served on top of a grapefruit gelee, which we felt overwhelmed the dish.\u003c/p>\n\u003cp>The next course consisted of the roasted veal loin and the salmon with morel mushrooms. Both dishes were cooked to perfection.\u003c/p>\n\u003cp>For dessert we had a chocolate caramel mousse and an apricot-cherry biscuit-like cake. The cake had a thick outer shell that was difficult to cut, but the cake inside was moist. The mousse was delicious and went well with the Cabernet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The cost for our meal, including the tip and the $15 valet fee, was $300. I did not feel that this was a good value. Although all of the dishes were presented beautifully, the flavor of the first two courses did not hold up to the artistic presentation and were very disappointing. The service was very good and the restaurant was very pretty (although very noisy). Would I eat here again and recommend this to others? Definitely not. It was not worth the price.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>La Folie: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=506\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=491\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Dungeness Crab Salad Napoleon on Crispy Pineapple Chips with a Pink Grapefruit Gelee\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Roland Passot\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong> A light yet decadent start to a dinner — the fresh citrus accompanies the crabmeat very well with the crispy pineapple chips.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2-4\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003cbr>\n1 pineapple\u003cbr>\n5 1/2 sheets of gelatin (silver), about 9 ounces (or a little less than 3 tablespoons of powdered gelatin)\u003cbr>\n2 cups fresh grapefruit juice\u003cbr>\n1 Dungeness crab, live\u003cbr>\n1 large pinch cayenne\u003cbr>\n1 large pinch fennel seeds\u003cbr>\n1 large pinch coriander seeds\u003cbr>\n1 pink grapefruit\u003cbr>\n1 navel orange\u003cbr>\n1/2 cup olive oil\u003cbr>\n1 pinch salt\u003cbr>\n1 pinch pepper\u003cbr>\n1 romaine heart, cut into 1/2-1 inch pieces\u003cbr>\nChives\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Preparation:\u003c/b>\u003cbr>\n1. Peel the pineapple and cut it into thin circles. Lay the slices down on a non-stick silicone baking mat overnight a closed oven with just the pilot light — or in an low (150-200° F) oven — until dry and crispy.\u003c/p>\n\u003cp>2. To make the gelee with the gelatin sheets, bloom the sheets in cold water until soft and slimy. Take 1/2 of the grapefruit juice and bring to almost a boil; add the gelatin sheets and stir. Mix this in with the remainder of the grapefruit juice. Place on plates and leave in the refrigerator on a flat service so that the gelee may set. You can also pour this into glasses to set in the refrigerator, depending on how you would like it presented. If using powdered gelatin, let sit in 1/2 of grapefruit juice for about 5 minutes, then gently heat to allow it to dissolve. Then pour into or on desired plates, bowls, cups, etc. and let chill in the refrigerator.\u003c/p>\n\u003cp>3. Bring water to boil in pot large enough to hold the crab. Add the cayenne, fennel, and coriander. Cook the crab(s) in hot water until cooked, approximately 10 minutes. Remove and cool in a bath of ice water until chilled. Once chilled, crack open shells and remove the crabmeat. Be careful of pieces of cartilage that can break — the color is very similar to the color of the meat itself.\u003c/p>\n\u003cp>4. Peel the grapefruit with a knife and cut out segments so that there is no skin/membrane. Do the same with the orange. Reserve the juice from both the grapefruit and orange to be used in the vinaigrette.\u003c/p>\n\u003cp>5. To make the vinaigrette, whisk the reserved grapefruit and orange juice with the olive oil, salt, and pepper, to taste. If the vinaigrette is too tart, whisk in olive oil, a little at a time. Mix the citrus segments, crabmeat, cut romaine hearts, and vinaigrette just enough to season. Season with more salt and pepper. Assemble a small amount of crab salad on the plate (cup, bowl) on top of the gelee. Alternate layers of crab salad and pineapple chips until desired height (2 or 3). Garnish with a chive stick.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Beverage Suggestions:\u003c/b> Mersault, Ropiteau 2002\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Dungeness Crab Salad Napoleon on Crispy Pineapple Chips with a Pink Grapefruit Gelee\n\u003cstrong>Recipe Chef:\u003c/strong> Roland Passot\n\u003cstrong>Type of Cuisine:\u003c/strong> French\n\u003cstrong>Food Category:\u003c/strong> Appetizer\n\u003cstrong>Recipe Description:\u003c/strong> A light yet decadent start to a dinner -- the fresh citrus accompanies the crabmeat very well with the crispy pineapple chips.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>La Folie: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=506\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=491\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Dungeness Crab Salad Napoleon on Crispy Pineapple Chips with a Pink Grapefruit Gelee\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Roland Passot\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong> A light yet decadent start to a dinner — the fresh citrus accompanies the crabmeat very well with the crispy pineapple chips.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2-4\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003cbr>\n1 pineapple\u003cbr>\n5 1/2 sheets of gelatin (silver), about 9 ounces (or a little less than 3 tablespoons of powdered gelatin)\u003cbr>\n2 cups fresh grapefruit juice\u003cbr>\n1 Dungeness crab, live\u003cbr>\n1 large pinch cayenne\u003cbr>\n1 large pinch fennel seeds\u003cbr>\n1 large pinch coriander seeds\u003cbr>\n1 pink grapefruit\u003cbr>\n1 navel orange\u003cbr>\n1/2 cup olive oil\u003cbr>\n1 pinch salt\u003cbr>\n1 pinch pepper\u003cbr>\n1 romaine heart, cut into 1/2-1 inch pieces\u003cbr>\nChives\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Preparation:\u003c/b>\u003cbr>\n1. Peel the pineapple and cut it into thin circles. Lay the slices down on a non-stick silicone baking mat overnight a closed oven with just the pilot light — or in an low (150-200° F) oven — until dry and crispy.\u003c/p>\n\u003cp>2. To make the gelee with the gelatin sheets, bloom the sheets in cold water until soft and slimy. Take 1/2 of the grapefruit juice and bring to almost a boil; add the gelatin sheets and stir. Mix this in with the remainder of the grapefruit juice. Place on plates and leave in the refrigerator on a flat service so that the gelee may set. You can also pour this into glasses to set in the refrigerator, depending on how you would like it presented. If using powdered gelatin, let sit in 1/2 of grapefruit juice for about 5 minutes, then gently heat to allow it to dissolve. Then pour into or on desired plates, bowls, cups, etc. and let chill in the refrigerator.\u003c/p>\n\u003cp>3. Bring water to boil in pot large enough to hold the crab. Add the cayenne, fennel, and coriander. Cook the crab(s) in hot water until cooked, approximately 10 minutes. Remove and cool in a bath of ice water until chilled. Once chilled, crack open shells and remove the crabmeat. Be careful of pieces of cartilage that can break — the color is very similar to the color of the meat itself.\u003c/p>\n\u003cp>4. Peel the grapefruit with a knife and cut out segments so that there is no skin/membrane. Do the same with the orange. Reserve the juice from both the grapefruit and orange to be used in the vinaigrette.\u003c/p>\n\u003cp>5. To make the vinaigrette, whisk the reserved grapefruit and orange juice with the olive oil, salt, and pepper, to taste. If the vinaigrette is too tart, whisk in olive oil, a little at a time. Mix the citrus segments, crabmeat, cut romaine hearts, and vinaigrette just enough to season. Season with more salt and pepper. Assemble a small amount of crab salad on the plate (cup, bowl) on top of the gelee. Alternate layers of crab salad and pineapple chips until desired height (2 or 3). Garnish with a chive stick.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Beverage Suggestions:\u003c/b> Mersault, Ropiteau 2002\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Aldo’s Ristorante & Bar:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=495\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">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/cp221iPod_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/aldos2.jpg\" alt=\"Aldos Ristorante and Bar\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/aldos18.jpg\" alt=\"Aldos Ristorante and Bar\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/aldos11.jpg\" alt=\"Aldos Ristorante and Bar\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/aldos12.jpg\" alt=\"Aldos Ristorante and Bar\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/aldos7.jpg\" alt=\"Aldos Ristorante and Bar\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/aldos13.jpg\" alt=\"Aldos Ristorante and Bar\" 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=aldos+ristorante+and+bar+los+gatos&ie=UTF8&ll=37.281839,-121.953564&spn=0.099194,0.145397&z=13&iwloc=A&om=1&cid=37261791,-121962005,7655990474500236943&output=embed&s=AARTsJp50gUPcaoRN64tPkg56WsIXr2b9g\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=aldos+ristorante+and+bar+los+gatos&ie=UTF8&ll=37.281839,-121.953564&spn=0.099194,0.145397&z=13&iwloc=A&om=1&cid=37261791,-121962005,7655990474500236943&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n14109 Winchester Boulevard (at Knowles Drive)\u003cbr>\nLos Gatos, CA 95032\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 408-374-1808\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@aldos-ristorante.com\">info@aldos-ristorante.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.aldos-ristorante.com\">www.aldos-ristorante.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Aldo Maresca and Barbara Lonsbury\u003cbr>\n\u003cstrong>Executive Chefs:\u003c/strong> Aldo Maresca and Alonso Lopez\u003cbr>\n\u003cstrong>Pastry Chefs:\u003c/strong> Aldo Maresca and Staff\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Authentic Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lobster Ravioli in a Champagne Cream Sauce with Baby Shrimp; Risotto with Porcini Mushrooms, Asparagus, and Truffle Oil; Petrale Sole with a White Wine Sauce, Spaghetti del Golfo with Calamari, Clams, Prawns, and Mussels\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 per 750ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> Limit only on large parties\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:00pm (dinner)\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> 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 Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended on weekend\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> 3 days in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Pasquale Esposito, a professional singer from Naples, Italy for approximately 2 weekend nights each month.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Aldo’s Ristorante & Bar:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=495\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">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/cp221iPod_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/aldos2.jpg\" alt=\"Aldos Ristorante and Bar\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/aldos18.jpg\" alt=\"Aldos Ristorante and Bar\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/aldos11.jpg\" alt=\"Aldos Ristorante and Bar\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/aldos12.jpg\" alt=\"Aldos Ristorante and Bar\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/aldos7.jpg\" alt=\"Aldos Ristorante and Bar\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/aldos13.jpg\" alt=\"Aldos Ristorante and Bar\" 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=aldos+ristorante+and+bar+los+gatos&ie=UTF8&ll=37.281839,-121.953564&spn=0.099194,0.145397&z=13&iwloc=A&om=1&cid=37261791,-121962005,7655990474500236943&output=embed&s=AARTsJp50gUPcaoRN64tPkg56WsIXr2b9g\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=aldos+ristorante+and+bar+los+gatos&ie=UTF8&ll=37.281839,-121.953564&spn=0.099194,0.145397&z=13&iwloc=A&om=1&cid=37261791,-121962005,7655990474500236943&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>\n14109 Winchester Boulevard (at Knowles Drive)\u003cbr>\nLos Gatos, CA 95032\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 408-374-1808\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@aldos-ristorante.com\">info@aldos-ristorante.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.aldos-ristorante.com\">www.aldos-ristorante.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Aldo Maresca and Barbara Lonsbury\u003cbr>\n\u003cstrong>Executive Chefs:\u003c/strong> Aldo Maresca and Alonso Lopez\u003cbr>\n\u003cstrong>Pastry Chefs:\u003c/strong> Aldo Maresca and Staff\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Authentic Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lobster Ravioli in a Champagne Cream Sauce with Baby Shrimp; Risotto with Porcini Mushrooms, Asparagus, and Truffle Oil; Petrale Sole with a White Wine Sauce, Spaghetti del Golfo with Calamari, Clams, Prawns, and Mussels\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 per 750ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> Limit only on large parties\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:00pm-10:00pm (dinner)\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> 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 Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended on weekend\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> 3 days in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Pasquale Esposito, a professional singer from Naples, Italy for approximately 2 weekend nights each month.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Aldo’s Ristorante & Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=513\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">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/cp221iPod_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/aldos25.jpg\" alt=\"Capriso Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/aldos27.jpg\" alt=\"Lobster Ravioli with Prawns\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/aldos24.jpg\" alt=\"Jovanna Special\" hspace=\"3\">\u003cbr>\nTomato and Mozzarella Caprese Salad, Lobster Ravioli with Prawns in a Champagne Sauce, Jovanna Special: Veal Scaloppine with Porcini Mushrooms, Truffle Paste, and a Touch of Cream\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/marc-latimer.jpg\" alt=\"Marc Latimer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marc\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> A/V Specialist and Vocalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aldo’s Ristorante & Bar\u003cbr>\n\u003cstrong>Reviewed Aldo’s Ristorante & Bar:\u003c/strong> Monday June 4, 2007\n\u003cp>My wife and I decided to dine at Aldo’s on a Monday, thinking that the restaurant would be somewhat less crowded. Without making reservations, we showed up just after 6pm. We were very surprised to see two large tables set up for a modest banquet and asked the charming Italian hostess if we could be seated away from the banquet tables. She seated us in an area with 9’ ceilings. Most of the restaurant is situated under a very high, vaulted, open beamed ceiling, making the establishment seem very open and spacious. The floors are made up of large, glazed, terracotta tiles, and the modern looking chandeliers add to the overall pleasant earthy atmosphere. I would think that with all the hard surfaces in the restaurant that it would be very noisy when full of diners. Fortunately, the noise level was very modest and did not intrude on our conversation. Shortly after we were seated, we couldn’t help but notice how quickly the restaurant filled up, taking into consideration this was a Monday.\u003c/p>\n\u003cp>The waiter was prompt and efficient. It didn’t hurt that everyone who works in the restaurant knows me (and they were all kind enough to come over and greet me as a friend). We have been going to Aldo’s for at least 10 years, and he has always been very kind and generous to us. He came over to our table and hugged me and kissed my wife on each cheek…such a sweet and caring guy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The busboy brought us some fresh baked bread and some roasted garlic in olive oil and fresh basil. The waiter soon reappeared and opened the Pinot Noir I brought and took our order for marinated long stemmed artichokes with fresh greens, chopped tomatoes, and olive oil drizzle. This appetizer was a great alternative to a salad, and arrived at our table very quickly. We loved it. Our waiter took our entrée orders, which included Vitello Ripieno (veal stuffed with prosciutto and mozzarella cheese in a Marsala wine sauce with mushrooms) and Jovanna Special (veal scaloppine with porcini mushrooms, truffle paste, and a touch of cream), named after one of Aldo’s daughters. The food arrived very fast, and my wife and I exchanged plates after a few bites to compare meals. I loved my Jovanna Special. The veal was so tender I could cut it with my fork, and the truffle paste added a marvelous but delicate aftertaste. The side dish of green beans, carrots, and potatoes were cooked slightly more than I would have preferred, but I enjoyed them just the same. My wife’s veal was a hearty mixture of mozzarella cheese and prosciutto all rolled together inside the veal with lots of mushrooms in a sweet Marsala wine sauce. Very nice indeed, and the Pinot I brought complimented both dishes wonderfully.\u003c/p>\n\u003cp>We finished our dinner with a tasty choice of Crêpes Italia that we split (crêpes filled with vanilla ice cream, covered with mandarinetto — an orange sauce — and decorated with fresh fruits). Unfortunately, the only fresh fruit was quartered strawberries, which was a small disappointment as this dish usually includes a mix of berries.\u003c/p>\n\u003cp>When dining at Aldo’s, you must finish the meal with a shot of his homemade Limoncello. It is a most refreshing way to end the meal.\u003c/p>\n\u003cp>The service was very fast and the food arrived promptly as well. It might be nice to provide different side dishes with different meals. My wife’s veal dinner came with exactly the same vegetables as my entrée. The atmosphere was friendly, the waitstaff very professional, and the food was well worth the price.\u003c/p>\n\u003cp>The only consistent criticism I have ever given Aldo’s Ristorante is regarding their wine list. I know if he was motivated, or felt like his wine selections were hurting his bottom line, he would show more diversity and choose better wines. At least he has a well-stocked full bar and he only charges a $15 corkage fee.\u003c/p>\n\u003cp>Aldo is a hands-on very dedicated restaurateur who cares deeply about his patrons and the quality of their dining experience. It is always a pleasure to dine at his establishment.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/liam-mayclem.jpg\" alt=\"Liam Mayclem\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> TV Host and Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Folie\u003cbr>\n\u003cstrong>Reviewed Aldo’s Ristorante & Bar:\u003c/strong> Friday June 8, 2007\n\u003cp>My first impressions of a restaurant are collected when I make the call for a reservation. Sadly on this occasion I was disappointed. I called Aldo’s the day of to make a reservation. My bad — I should have called earlier. However, the person on the phone told me the restaurant was full tonight. “All night?“ I said. “Yes,” he said. “Even at 6.30pm?” I asked. “Perhaps, yes,” said he of the gruff tone. “Could I take a chance and stop by?” I asked. “We are busy, “ said the phone person and hung up.\u003c/p>\n\u003cp>All right. Aldo’s was not the most inviting place. Perhaps I just got the wrong person on the phone. Parking was a breeze. There’s a big, convenient located parking lot next to this massive 150-seater restaurant. Love that. I was happy until, upon walking in with my party of four, we were greeted with a host who carried on chit-chatting with a gal pal as we waited.\u003c/p>\n\u003cp>“Hello, good evening,” I said. The young host responded, disgruntled that we interrupted her chat with, “Yes, how many?” No. “HELLO AND WELCOME.” What? Okay I was not happy. The most basic common courtesy was not offered here.\u003c/p>\n\u003cp>It could only get better and it did. Once shown to our table, things were on the up and up.\u003cbr>\nThe waiter was the real deal. He had a thick Italian accent and that only added authenticity to our Aldo’s experience. We loved our server. He was present but not intrusive.\u003c/p>\n\u003cp>Aldo’s is an old school Italian ristorante, the red and white checkered cloths, a live singer, and keyboard player singing “That’s Amore” — it’s a piece of Italy, nestled in the heart of Los Gatos.\u003c/p>\n\u003cp>The warm-up cocktail was killer. I ordered a Tom Collins, heavy on the booze, light on soda.\u003cbr>\nPerfect thing to warm the cockles of my heart, as we looked over the menu, littered with fine Italian fare, with a massive selection of pastas and raviolis. So much to choose.\u003c/p>\n\u003cp>For starters we went with a couple of apps to share. An Italian fave, the Caprese salad was a good way to start. Big, red, fresh, juicy, sliced tomatoes with lashings of mozzarella on top. It was delicious. The calamari came at about the same time. It was fine. Nothing special, but the portion was enormous.\u003c/p>\n\u003cp>For my main course I ordered, a special. Something I had never tried before: lobster ravioli with prawns in a Champagne sauce. The serving was overly generous. My main concern: will I be able to finish this? The sauce was a tad too thick and rich and overwhelmed the already flavorful ravioli. And the ravioli itself was perfect, soft and warm and stacked to the gills with scrumptious lobster. It was terribly tasty.\u003c/p>\n\u003cp>Dessert? We were all a tad full but the dessert menu looked too inviting to turn down.\u003cbr>\nAt $5 a pop, how could we possibly refuse? I had an old fave, Tiramisu. It was the perfect sweety goodness I had hoped for, A wonderful way to end our Aldo’s experience.\u003c/p>\n\u003cp>The bill came. $176.14 with tip for dinner for four at $44 each. I have had better Italian fare and better service elsewhere. Not a place I would come for an intimate night out. However, for a group meal out and an authentic Italian experience this could be the way to go.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/corie-tyson.jpg\" alt=\"Corie Tyson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dance Choreographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Golden Lotus\u003cbr>\n\u003cstrong>Reviewed Aldo’s Ristorante & Bar:\u003c/strong> Sunday June 3, 2007\u003c/p>\n\u003cp>Aldo’s was about a quarter full when and friend and I arrived at 8pm. They had a nice area set up for patio seating, but the night was a bit too cold so we headed inside. The host was very friendly and seated us quickly. The tables were so close together that even without a full house it was noisy.\u003c/p>\n\u003cp>Unfortunately, they only gave us one menu, but a waitperson immediately brought waters and bread, so we were able to get the second menu at that point. The French bread was served cold and the olive oil had large garlic cloves and peppers, both of which were very good. And then we waited for about ten-plus minutes to order with no communication or eye contact from any server. This left me time to look around and wonder about the somewhat cottage-like wood-paneled walls in contrast with the modern light fixtures. I wouldn’t say the decor had a cohesive theme, but it was a warm atmosphere. I did notice very few tables with children and did not see a kid’s menu, although I understand that they can make “anything” for children.\u003c/p>\n\u003cp>When our closed menus pushed to the edge of the table did not reap results, I ended up stopping a server who was walking by and asked if we could please place our order. She said yes, then left, I assumed, to retrieve someone. She came back about three minutes later and took our order. It was not extremely busy and there was wait staff standing around. To our surprise, the food came quickly. My dish was definitely good, but my friend’s was only average. The portions were typical for a mid-end Italian restaurant, which is too large for me. In terms of bang for the buck, I was happy with my meal but wouldn’t say it was worth $14, ambience included.\u003c/p>\n\u003cp>I ordered Tagliatelle alla Aldo, which had a cream sauce with nutmeg and pine nuts over linguini. The flavors in the sauce were wonderful and the pasta cooked perfectly. My friend’s entree, Timballo de Rigatoni was nothing too special. The tomato sauce seemed a bit acidic and the other flavors of the mushrooms, eggplant, and peas did not add greater dimension to the flavor.\u003c/p>\n\u003cp>The waiter never checked on us again. No water refills, no concern about our satisfaction. We finished and then waited for about 15 minutes before anyone came to our table to ask if we were done. Possibly this was an “off” night.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would definitely say the food was on the good side of average, but the prices a touch high for the quality of food and of service.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n14109 Winchester Boulevard (at Knowles Drive)\r\nLos Gatos, CA 95032\r\n\u003cstrong>Phone:\u003c/strong> 408-374-1808\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.aldos-ristorante.com\">www.aldos-ristorante.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Authentic Italian\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"description": "Location:\r\n14109 Winchester Boulevard (at Knowles Drive)\r\nLos Gatos, CA 95032\r\nPhone: 408-374-1808\r\nWebsite: www.aldos-ristorante.com\r\nType of Cuisine: Authentic Italian\r\nReviewed: Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Aldo’s Ristorante & Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=513\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">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/cp221iPod_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/aldos25.jpg\" alt=\"Capriso Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/aldos27.jpg\" alt=\"Lobster Ravioli with Prawns\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/aldos24.jpg\" alt=\"Jovanna Special\" hspace=\"3\">\u003cbr>\nTomato and Mozzarella Caprese Salad, Lobster Ravioli with Prawns in a Champagne Sauce, Jovanna Special: Veal Scaloppine with Porcini Mushrooms, Truffle Paste, and a Touch of Cream\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/marc-latimer.jpg\" alt=\"Marc Latimer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marc\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> A/V Specialist and Vocalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aldo’s Ristorante & Bar\u003cbr>\n\u003cstrong>Reviewed Aldo’s Ristorante & Bar:\u003c/strong> Monday June 4, 2007\n\u003cp>My wife and I decided to dine at Aldo’s on a Monday, thinking that the restaurant would be somewhat less crowded. Without making reservations, we showed up just after 6pm. We were very surprised to see two large tables set up for a modest banquet and asked the charming Italian hostess if we could be seated away from the banquet tables. She seated us in an area with 9’ ceilings. Most of the restaurant is situated under a very high, vaulted, open beamed ceiling, making the establishment seem very open and spacious. The floors are made up of large, glazed, terracotta tiles, and the modern looking chandeliers add to the overall pleasant earthy atmosphere. I would think that with all the hard surfaces in the restaurant that it would be very noisy when full of diners. Fortunately, the noise level was very modest and did not intrude on our conversation. Shortly after we were seated, we couldn’t help but notice how quickly the restaurant filled up, taking into consideration this was a Monday.\u003c/p>\n\u003cp>The waiter was prompt and efficient. It didn’t hurt that everyone who works in the restaurant knows me (and they were all kind enough to come over and greet me as a friend). We have been going to Aldo’s for at least 10 years, and he has always been very kind and generous to us. He came over to our table and hugged me and kissed my wife on each cheek…such a sweet and caring guy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The busboy brought us some fresh baked bread and some roasted garlic in olive oil and fresh basil. The waiter soon reappeared and opened the Pinot Noir I brought and took our order for marinated long stemmed artichokes with fresh greens, chopped tomatoes, and olive oil drizzle. This appetizer was a great alternative to a salad, and arrived at our table very quickly. We loved it. Our waiter took our entrée orders, which included Vitello Ripieno (veal stuffed with prosciutto and mozzarella cheese in a Marsala wine sauce with mushrooms) and Jovanna Special (veal scaloppine with porcini mushrooms, truffle paste, and a touch of cream), named after one of Aldo’s daughters. The food arrived very fast, and my wife and I exchanged plates after a few bites to compare meals. I loved my Jovanna Special. The veal was so tender I could cut it with my fork, and the truffle paste added a marvelous but delicate aftertaste. The side dish of green beans, carrots, and potatoes were cooked slightly more than I would have preferred, but I enjoyed them just the same. My wife’s veal was a hearty mixture of mozzarella cheese and prosciutto all rolled together inside the veal with lots of mushrooms in a sweet Marsala wine sauce. Very nice indeed, and the Pinot I brought complimented both dishes wonderfully.\u003c/p>\n\u003cp>We finished our dinner with a tasty choice of Crêpes Italia that we split (crêpes filled with vanilla ice cream, covered with mandarinetto — an orange sauce — and decorated with fresh fruits). Unfortunately, the only fresh fruit was quartered strawberries, which was a small disappointment as this dish usually includes a mix of berries.\u003c/p>\n\u003cp>When dining at Aldo’s, you must finish the meal with a shot of his homemade Limoncello. It is a most refreshing way to end the meal.\u003c/p>\n\u003cp>The service was very fast and the food arrived promptly as well. It might be nice to provide different side dishes with different meals. My wife’s veal dinner came with exactly the same vegetables as my entrée. The atmosphere was friendly, the waitstaff very professional, and the food was well worth the price.\u003c/p>\n\u003cp>The only consistent criticism I have ever given Aldo’s Ristorante is regarding their wine list. I know if he was motivated, or felt like his wine selections were hurting his bottom line, he would show more diversity and choose better wines. At least he has a well-stocked full bar and he only charges a $15 corkage fee.\u003c/p>\n\u003cp>Aldo is a hands-on very dedicated restaurateur who cares deeply about his patrons and the quality of their dining experience. It is always a pleasure to dine at his establishment.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/liam-mayclem.jpg\" alt=\"Liam Mayclem\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> TV Host and Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Folie\u003cbr>\n\u003cstrong>Reviewed Aldo’s Ristorante & Bar:\u003c/strong> Friday June 8, 2007\n\u003cp>My first impressions of a restaurant are collected when I make the call for a reservation. Sadly on this occasion I was disappointed. I called Aldo’s the day of to make a reservation. My bad — I should have called earlier. However, the person on the phone told me the restaurant was full tonight. “All night?“ I said. “Yes,” he said. “Even at 6.30pm?” I asked. “Perhaps, yes,” said he of the gruff tone. “Could I take a chance and stop by?” I asked. “We are busy, “ said the phone person and hung up.\u003c/p>\n\u003cp>All right. Aldo’s was not the most inviting place. Perhaps I just got the wrong person on the phone. Parking was a breeze. There’s a big, convenient located parking lot next to this massive 150-seater restaurant. Love that. I was happy until, upon walking in with my party of four, we were greeted with a host who carried on chit-chatting with a gal pal as we waited.\u003c/p>\n\u003cp>“Hello, good evening,” I said. The young host responded, disgruntled that we interrupted her chat with, “Yes, how many?” No. “HELLO AND WELCOME.” What? Okay I was not happy. The most basic common courtesy was not offered here.\u003c/p>\n\u003cp>It could only get better and it did. Once shown to our table, things were on the up and up.\u003cbr>\nThe waiter was the real deal. He had a thick Italian accent and that only added authenticity to our Aldo’s experience. We loved our server. He was present but not intrusive.\u003c/p>\n\u003cp>Aldo’s is an old school Italian ristorante, the red and white checkered cloths, a live singer, and keyboard player singing “That’s Amore” — it’s a piece of Italy, nestled in the heart of Los Gatos.\u003c/p>\n\u003cp>The warm-up cocktail was killer. I ordered a Tom Collins, heavy on the booze, light on soda.\u003cbr>\nPerfect thing to warm the cockles of my heart, as we looked over the menu, littered with fine Italian fare, with a massive selection of pastas and raviolis. So much to choose.\u003c/p>\n\u003cp>For starters we went with a couple of apps to share. An Italian fave, the Caprese salad was a good way to start. Big, red, fresh, juicy, sliced tomatoes with lashings of mozzarella on top. It was delicious. The calamari came at about the same time. It was fine. Nothing special, but the portion was enormous.\u003c/p>\n\u003cp>For my main course I ordered, a special. Something I had never tried before: lobster ravioli with prawns in a Champagne sauce. The serving was overly generous. My main concern: will I be able to finish this? The sauce was a tad too thick and rich and overwhelmed the already flavorful ravioli. And the ravioli itself was perfect, soft and warm and stacked to the gills with scrumptious lobster. It was terribly tasty.\u003c/p>\n\u003cp>Dessert? We were all a tad full but the dessert menu looked too inviting to turn down.\u003cbr>\nAt $5 a pop, how could we possibly refuse? I had an old fave, Tiramisu. It was the perfect sweety goodness I had hoped for, A wonderful way to end our Aldo’s experience.\u003c/p>\n\u003cp>The bill came. $176.14 with tip for dinner for four at $44 each. I have had better Italian fare and better service elsewhere. Not a place I would come for an intimate night out. However, for a group meal out and an authentic Italian experience this could be the way to go.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/corie-tyson.jpg\" alt=\"Corie Tyson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dance Choreographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Golden Lotus\u003cbr>\n\u003cstrong>Reviewed Aldo’s Ristorante & Bar:\u003c/strong> Sunday June 3, 2007\u003c/p>\n\u003cp>Aldo’s was about a quarter full when and friend and I arrived at 8pm. They had a nice area set up for patio seating, but the night was a bit too cold so we headed inside. The host was very friendly and seated us quickly. The tables were so close together that even without a full house it was noisy.\u003c/p>\n\u003cp>Unfortunately, they only gave us one menu, but a waitperson immediately brought waters and bread, so we were able to get the second menu at that point. The French bread was served cold and the olive oil had large garlic cloves and peppers, both of which were very good. And then we waited for about ten-plus minutes to order with no communication or eye contact from any server. This left me time to look around and wonder about the somewhat cottage-like wood-paneled walls in contrast with the modern light fixtures. I wouldn’t say the decor had a cohesive theme, but it was a warm atmosphere. I did notice very few tables with children and did not see a kid’s menu, although I understand that they can make “anything” for children.\u003c/p>\n\u003cp>When our closed menus pushed to the edge of the table did not reap results, I ended up stopping a server who was walking by and asked if we could please place our order. She said yes, then left, I assumed, to retrieve someone. She came back about three minutes later and took our order. It was not extremely busy and there was wait staff standing around. To our surprise, the food came quickly. My dish was definitely good, but my friend’s was only average. The portions were typical for a mid-end Italian restaurant, which is too large for me. In terms of bang for the buck, I was happy with my meal but wouldn’t say it was worth $14, ambience included.\u003c/p>\n\u003cp>I ordered Tagliatelle alla Aldo, which had a cream sauce with nutmeg and pine nuts over linguini. The flavors in the sauce were wonderful and the pasta cooked perfectly. My friend’s entree, Timballo de Rigatoni was nothing too special. The tomato sauce seemed a bit acidic and the other flavors of the mushrooms, eggplant, and peas did not add greater dimension to the flavor.\u003c/p>\n\u003cp>The waiter never checked on us again. No water refills, no concern about our satisfaction. We finished and then waited for about 15 minutes before anyone came to our table to ask if we were done. Possibly this was an “off” night.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would definitely say the food was on the good side of average, but the prices a touch high for the quality of food and of service.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Golden Lotus:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=496\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">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/cp221iPod_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/goldenlotus3.jpg\" alt=\"Golden Lotus\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/goldenlotus5.jpg\" alt=\"Golden Lotus\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/goldenlotus9.jpg\" alt=\"Golden Lotus\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/goldenlotus1.jpg\" alt=\"Golden Lotus\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/goldenlotus24.jpg\" alt=\"Golden Lotus\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/goldenlotus7.jpg\" alt=\"Golden Lotus\" 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=golden+lotus+oakland&ie=UTF8&ll=37.813107,-122.266159&spn=0.012309,0.018175&z=14&iwloc=A&om=1&cid=37803146,-122270395,9567504137843003617&output=embed&s=AARTsJo_jR7VmdfQIB5d710HNfcLzuLvNg\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=golden+lotus+oakland&ie=UTF8&ll=37.813107,-122.266159&spn=0.012309,0.018175&z=14&iwloc=A&om=1&cid=37803146,-122270395,9567504137843003617&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1301 Franklin Street (at 13th Street)\u003cbr>\nOakland, CA 94612\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult for lunch, easy for dinner), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-893-0383\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:vanthudang@yahoo.com\">vanthudang@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.goldenlotusvege.com\">www.goldenlotusvege.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Family Corporation\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Van Thu dang\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese and Chinese Vegetarian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Spicy Garlic Green Beans, Cashew Chicken, Springrolls\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> all 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-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n \u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, requires a $100 minimum order within a 15-mile delivery area\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, only for groups of 6 people or more\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, for groups of 6 people or more\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> 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> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Golden Lotus:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=496\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">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/cp221iPod_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/goldenlotus3.jpg\" alt=\"Golden Lotus\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/goldenlotus5.jpg\" alt=\"Golden Lotus\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/goldenlotus9.jpg\" alt=\"Golden Lotus\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/goldenlotus1.jpg\" alt=\"Golden Lotus\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/goldenlotus24.jpg\" alt=\"Golden Lotus\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/goldenlotus7.jpg\" alt=\"Golden Lotus\" 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=golden+lotus+oakland&ie=UTF8&ll=37.813107,-122.266159&spn=0.012309,0.018175&z=14&iwloc=A&om=1&cid=37803146,-122270395,9567504137843003617&output=embed&s=AARTsJo_jR7VmdfQIB5d710HNfcLzuLvNg\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=golden+lotus+oakland&ie=UTF8&ll=37.813107,-122.266159&spn=0.012309,0.018175&z=14&iwloc=A&om=1&cid=37803146,-122270395,9567504137843003617&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>\n1301 Franklin Street (at 13th Street)\u003cbr>\nOakland, CA 94612\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult for lunch, easy for dinner), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-893-0383\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:vanthudang@yahoo.com\">vanthudang@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.goldenlotusvege.com\">www.goldenlotusvege.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Family Corporation\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Van Thu dang\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese and Chinese Vegetarian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Spicy Garlic Green Beans, Cashew Chicken, Springrolls\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> all 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-9:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 10:00am-9:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 10:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n \u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, requires a $100 minimum order within a 15-mile delivery area\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, only for groups of 6 people or more\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, for groups of 6 people or more\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> 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> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Golden Lotus: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=520\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">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/cp221iPod_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/goldenlotus20.jpg\" alt=\"Mock Chicken Drumsticks\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/goldenlotus22.jpg\" alt=\"Mock Chicken and Potato Curry\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/goldenlotus23.jpg\" alt=\"Pot Stickers\" hspace=\"3\">\u003cbr>\nMock Chicken Drumsticks, Mock Chicken and Potato Curry, Pot Stickers\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/corie-tyson.jpg\" alt=\"Corie Tyson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dance Choreographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Golden Lotus\u003cbr>\n\u003cstrong>Reviewed Golden Lotus:\u003c/strong> Tuesday June 12, 2007\n\u003cp>This is one of the best vegan restaurants I have been to. As a vegetarian, a typical menu offers only a small number of choices, but at Golden Lotus, the entire menu is vegan and gives me the sense of being a kid in a candy store.\u003c/p>\n\u003cp>A friend and I arrived at the end of lunch to an almost full house. The space is small and cozy with moderate decor and only one electric waterfall “painting.” The waitstaff is business friendly, but I’m there for the food, not to feel like a VIP. I can’t count how many times I have been to this restaurant, but it still takes time to decide what to eat from the lengthy menu. This time I ended up staying within my standard favorites: chicken drumsticks as an appetizer, potato and chicken curry, beef with pineapple and rice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The chicken drumsticks have this amazingly close to real texture and are breaded with a crispy coating and served with a sweet tamarind dipping sauce. The fake chicken in the potato and chicken curry has a slightly different texture than the drumsticks and adds good substance and novelty to the sweet and earthy flavor of the yellow curry, which can hold its own alone. While the pineapple beef was my friend’s choice, it isn’t one I usually order for myself. I don’t think the mock beef is as good as the chicken, but the overall flavor is still delicious with the red peppers, onions, and pineapple creating a good mix of flavors. As an extra splurge, I saved room for the mocha cake. You would never know its vegan because it sure does not lack anything!\u003c/p>\n\u003cp>The decor of Golden Lotus is warm and comfortable. Again, attentiveness might be lacking, but the service is prompt and helpful. For vegetarians it is definitely worth the visit; for non-vegetarians it is worth the experimenting!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/marc-latimer.jpg\" alt=\"Marc Latimer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marc\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> A/V Specialist and Vocalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aldo’s Ristorante & Bar\u003cbr>\n\u003cstrong>Reviewed Golden Lotus:\u003c/strong> Monday May 28, 2007\n\u003cp>Anyone who has lived in the Bay Area for several years and enjoys Asian cuisine should know that we have a great selection of Chinese restaurants to choose from. The Golden Lotus in Oakland positions itself as a vegetarian restaurant. It is run by a friendly Vietnamese staff that is both kind and attentive.\u003c/p>\n\u003cp>I was skeptical about what my dining experience would be as I am not vegan, but I do like veggies. Upon examination of the menu I noticed that there were just as many meat dishes as vegetarian fare. We ordered Chicken Salad, Spicy Chicken, and Garlic Green Beans with Tofu. Although the salad was listed as an appetizer, it arrived well after the main courses. The portions were large and the prices extremely reasonable. I was disappointed with the Chicken Salad, but I did enjoy the Spicy Chicken and the Green Beans. The Vietnamese green tea was very unusual and complimented the food. Unfortunately, when I asked for a “to go” menu, I was told they were out of them.\u003c/p>\n\u003cp>The restaurant was one step shy of fast food décor. The booth was very difficult to get in and out of and I struggled with the metal support post that trapped my feet and knees. The bathroom was a horrible mix of janitor’s closet, store room, recycle area, and unisex bathroom in severe need of upgrades.\u003c/p>\n\u003cp>The Golden Lotus is located in an area of Oakland that is obviously Asian with very many Chinese restaurants to choose from. If you want some decent Chinese/Vietnamese food that is well prepared and affordable, order the meal to take out and enjoy it with friends and family at home. Not a destination, but decent food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/liam-mayclem.jpg\" alt=\"Liam Mayclem\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> TV Host and Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Folie\u003cbr>\n\u003cstrong>Reviewed Golden Lotus:\u003c/strong> Saturday June 2, 2007\n\u003cp>The Golden Lotus was a first for me. It’s a vegetarian restaurant, so straight away I was a little apprehensive about the food experience ahead. The restaurant it centrally located, blocks from the freeway (I was traveling from San Francisco) on Franklin Street in downtown Oakland. Parking was simple, a rock star parking space across the street from the restaurant. Love that.\u003c/p>\n\u003cp>I called ahead for a table for four and was told, “No problem, just come. Yes.” And then came the humming sound of a lost connection. She hung up. So, I was not entirely sure if we had a table or not, and the host seemed keen to get off the phone. I have a feeling the phone person was also serving and acting as host. So, I walk in with my dinner date, and my two former roommates are already seated. Hurrah.\u003c/p>\n\u003cp>It was noisy up front. Luckily we were seated in the rear where it is much more quiet. So to the menu — WOW — so much to choose from. Yes, over ninety options. Wait, confusion. The menu reads: “Chicken Satay,” “Beef Satay,” “Lemongrass Chicken.” Is this really a vegetarian restaurant? We asked the waitress if there are non-veggie options? “Yes,” she said, “just give me the number on the menu.” So from that we concluded that, YES, they are all veggie options and here they chose to title the dishes by their real, meaty names. Fair enough, great for me, because I now know what I am ordering.\u003c/p>\n\u003cp>So, to the food. We are family style, a bit of this, and a dollop of that. The servings were ample. We had three different servers approach our table to take orders, but once our one server settled, she efficiently took our orders. We tried to ask a few questions, but language barriers made that tough. It may have been my funny accent that got in the way. The food was quick to the table. Literally, with five minutes of ordering, the food came steaming out, all manner of delightful smells filled the air.\u003c/p>\n\u003cp>The spring rolls, loaded with carrots and spinach were fresh and tasty, I could not get enough of the thick peanut sauce. It was naughty but nice. The imperial rolls were doughy and soft, but once again it was the sauce that won me over, a tangy, ginger sauce that I could not get enough of. The won ton soup was piping hot and loaded with fresh vegetables. Yum. I ordered a large, so it could act as a main. Now, this next dish was the real test. The lemongrass “NOT” chicken over a cucumber and carrot salad. Sure, I could tell it was NOT chicken, it was a little dry, but the salad brought the moisture the “faux chicken” lacked.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Dessert? We were full, all four of us, and opted to skip dessert. We ventured to an old school ice cream parlour instead. The bill came, and we were happy, dinner for four for $59. Now that is value, and you do indeed get what you pay for. I will recommend to veggie pals. Not sure I will return.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1301 Franklin Street (at 13th Street)\r\nOakland, CA 94612\r\n\u003cstrong>Phone:\u003c/strong> 510-893-0383\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.goldenlotusvege.com\">www.goldenlotusvege.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese and Chinese Vegetarian\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Golden Lotus: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=520\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=527\">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/cp221iPod_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/goldenlotus20.jpg\" alt=\"Mock Chicken Drumsticks\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/goldenlotus22.jpg\" alt=\"Mock Chicken and Potato Curry\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/goldenlotus23.jpg\" alt=\"Pot Stickers\" hspace=\"3\">\u003cbr>\nMock Chicken Drumsticks, Mock Chicken and Potato Curry, Pot Stickers\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/corie-tyson.jpg\" alt=\"Corie Tyson\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Corie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Dance Choreographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Golden Lotus\u003cbr>\n\u003cstrong>Reviewed Golden Lotus:\u003c/strong> Tuesday June 12, 2007\n\u003cp>This is one of the best vegan restaurants I have been to. As a vegetarian, a typical menu offers only a small number of choices, but at Golden Lotus, the entire menu is vegan and gives me the sense of being a kid in a candy store.\u003c/p>\n\u003cp>A friend and I arrived at the end of lunch to an almost full house. The space is small and cozy with moderate decor and only one electric waterfall “painting.” The waitstaff is business friendly, but I’m there for the food, not to feel like a VIP. I can’t count how many times I have been to this restaurant, but it still takes time to decide what to eat from the lengthy menu. This time I ended up staying within my standard favorites: chicken drumsticks as an appetizer, potato and chicken curry, beef with pineapple and rice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The chicken drumsticks have this amazingly close to real texture and are breaded with a crispy coating and served with a sweet tamarind dipping sauce. The fake chicken in the potato and chicken curry has a slightly different texture than the drumsticks and adds good substance and novelty to the sweet and earthy flavor of the yellow curry, which can hold its own alone. While the pineapple beef was my friend’s choice, it isn’t one I usually order for myself. I don’t think the mock beef is as good as the chicken, but the overall flavor is still delicious with the red peppers, onions, and pineapple creating a good mix of flavors. As an extra splurge, I saved room for the mocha cake. You would never know its vegan because it sure does not lack anything!\u003c/p>\n\u003cp>The decor of Golden Lotus is warm and comfortable. Again, attentiveness might be lacking, but the service is prompt and helpful. For vegetarians it is definitely worth the visit; for non-vegetarians it is worth the experimenting!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/marc-latimer.jpg\" alt=\"Marc Latimer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marc\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> A/V Specialist and Vocalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aldo’s Ristorante & Bar\u003cbr>\n\u003cstrong>Reviewed Golden Lotus:\u003c/strong> Monday May 28, 2007\n\u003cp>Anyone who has lived in the Bay Area for several years and enjoys Asian cuisine should know that we have a great selection of Chinese restaurants to choose from. The Golden Lotus in Oakland positions itself as a vegetarian restaurant. It is run by a friendly Vietnamese staff that is both kind and attentive.\u003c/p>\n\u003cp>I was skeptical about what my dining experience would be as I am not vegan, but I do like veggies. Upon examination of the menu I noticed that there were just as many meat dishes as vegetarian fare. We ordered Chicken Salad, Spicy Chicken, and Garlic Green Beans with Tofu. Although the salad was listed as an appetizer, it arrived well after the main courses. The portions were large and the prices extremely reasonable. I was disappointed with the Chicken Salad, but I did enjoy the Spicy Chicken and the Green Beans. The Vietnamese green tea was very unusual and complimented the food. Unfortunately, when I asked for a “to go” menu, I was told they were out of them.\u003c/p>\n\u003cp>The restaurant was one step shy of fast food décor. The booth was very difficult to get in and out of and I struggled with the metal support post that trapped my feet and knees. The bathroom was a horrible mix of janitor’s closet, store room, recycle area, and unisex bathroom in severe need of upgrades.\u003c/p>\n\u003cp>The Golden Lotus is located in an area of Oakland that is obviously Asian with very many Chinese restaurants to choose from. If you want some decent Chinese/Vietnamese food that is well prepared and affordable, order the meal to take out and enjoy it with friends and family at home. Not a destination, but decent food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/liam-mayclem.jpg\" alt=\"Liam Mayclem\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Liam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> TV Host and Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Folie\u003cbr>\n\u003cstrong>Reviewed Golden Lotus:\u003c/strong> Saturday June 2, 2007\n\u003cp>The Golden Lotus was a first for me. It’s a vegetarian restaurant, so straight away I was a little apprehensive about the food experience ahead. The restaurant it centrally located, blocks from the freeway (I was traveling from San Francisco) on Franklin Street in downtown Oakland. Parking was simple, a rock star parking space across the street from the restaurant. Love that.\u003c/p>\n\u003cp>I called ahead for a table for four and was told, “No problem, just come. Yes.” And then came the humming sound of a lost connection. She hung up. So, I was not entirely sure if we had a table or not, and the host seemed keen to get off the phone. I have a feeling the phone person was also serving and acting as host. So, I walk in with my dinner date, and my two former roommates are already seated. Hurrah.\u003c/p>\n\u003cp>It was noisy up front. Luckily we were seated in the rear where it is much more quiet. So to the menu — WOW — so much to choose from. Yes, over ninety options. Wait, confusion. The menu reads: “Chicken Satay,” “Beef Satay,” “Lemongrass Chicken.” Is this really a vegetarian restaurant? We asked the waitress if there are non-veggie options? “Yes,” she said, “just give me the number on the menu.” So from that we concluded that, YES, they are all veggie options and here they chose to title the dishes by their real, meaty names. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dessert? We were full, all four of us, and opted to skip dessert. We ventured to an old school ice cream parlour instead. The bill came, and we were happy, dinner for four for $59. Now that is value, and you do indeed get what you pay for. I will recommend to veggie pals. Not sure I will return.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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