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"content": "\u003cp>Check, Please! Bay Area’s second season episode 20 (220) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Postrio\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=466\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=449\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Old Port Lobster Shack\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=473\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=451\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Cleo’s Brazilian Steakhouse\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=483\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=450\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/piPEDM27SE4&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp220iPod_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>\u003cb>Wine of the Week: 2004 Swanson Merlot, Oakville, Napa Valley, California $30\u003c/b>\u003c/p>\n\u003cp>Merlot is all about texture and smoothness. Swanson’s version (a personal, perennial favorite) captures this plush, chocolaty richness while still managing to maintain vibrant red fruit flavors. Go for comfort food and whip up a gourmet Gruyère-grilled cheese sandwich topped with sautéed mushrooms and onions, then uncork the Merlot. Delicious.\u003c/p>\n\u003cp>\u003cb>What to Sip: Postrio\u003c/b>\u003c/p>\n\u003cp>Just like Postrio’s reputation for world-class quality food, their 33-page wine list reads like a who’s who of the wine world. Open to any page and there are discoveries to be savored and enjoyed. I’ll admit it: I love this wine list. It’s one of the best in the country. Reading the entries I feel like a kid in a candy store who wants to try everything. And, as a diner you simply can’t go wrong with any bottle offered.\u003c/p>\n\u003cp>Pricing is excellent with choices in any price range. You can splurge and spend $2,200 on a \u003cstrong>Domaine de la Romanée-Conti red Burgundy\u003c/strong> (one of the most coveted bottles in the world) or discover the owner of DRC’s hidden Burgundian treasure, the lovely \u003cstrong>A & P De Villaine, Mercurey Les Montots ($80)\u003c/strong>. The two pages of red Rhone-style wines include French classics from Chapoutier and Château de Beaucastel, but also lists other unique finds, like the Bay Area’s own \u003cstrong>Jeff Cohn’s J.C. Cellars Syrah ($63)\u003c/strong>.\u003c/p>\n\u003cp>Spanish reds include the powerhouse Vega Sicilia wines, along with superstar Alvaro Palacios, ranging in the hundreds of dollars (and worth it, I might add if money is no object). However, you can order the earthy, elegant \u003cstrong>Valdubon from Ribera del Duero in Spain\u003c/strong>, which rings in at around $50 and delivers plenty of pleasure.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Other under-$50 reds to seek out include: \u003cstrong>Brancott Pinot Noir from New Zealand ($38)\u003c/strong>, \u003cstrong>Terrazas de los Andes Malbec from Argentina ($47)\u003c/strong>, and \u003cstrong>Lang & Reed Cabernet Franc from Napa\u003c/strong>. For whites, there are plenty of great choices hovering in the $40 price point with \u003cstrong>Ceretto Arneis from Italy\u003c/strong>, \u003cstrong>Pine Ridge Chenin Blanc/Viognier\u003c/strong>, \u003cstrong>Joseph Drouhin Saint Veran from Burgundy\u003c/strong>, and finally \u003cstrong>Bodegas Palacios Remondo Viura from Spain\u003c/strong>, an amazingly crisp white for a mere $33.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp220iPod_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>\u003cb>Wine of the Week: 2004 Swanson Merlot, Oakville, Napa Valley, California $30\u003c/b>\u003c/p>\n\u003cp>Merlot is all about texture and smoothness. Swanson’s version (a personal, perennial favorite) captures this plush, chocolaty richness while still managing to maintain vibrant red fruit flavors. Go for comfort food and whip up a gourmet Gruyère-grilled cheese sandwich topped with sautéed mushrooms and onions, then uncork the Merlot. Delicious.\u003c/p>\n\u003cp>\u003cb>What to Sip: Postrio\u003c/b>\u003c/p>\n\u003cp>Just like Postrio’s reputation for world-class quality food, their 33-page wine list reads like a who’s who of the wine world. Open to any page and there are discoveries to be savored and enjoyed. I’ll admit it: I love this wine list. It’s one of the best in the country. Reading the entries I feel like a kid in a candy store who wants to try everything. And, as a diner you simply can’t go wrong with any bottle offered.\u003c/p>\n\u003cp>Pricing is excellent with choices in any price range. You can splurge and spend $2,200 on a \u003cstrong>Domaine de la Romanée-Conti red Burgundy\u003c/strong> (one of the most coveted bottles in the world) or discover the owner of DRC’s hidden Burgundian treasure, the lovely \u003cstrong>A & P De Villaine, Mercurey Les Montots ($80)\u003c/strong>. The two pages of red Rhone-style wines include French classics from Chapoutier and Château de Beaucastel, but also lists other unique finds, like the Bay Area’s own \u003cstrong>Jeff Cohn’s J.C. Cellars Syrah ($63)\u003c/strong>.\u003c/p>\n\u003cp>Spanish reds include the powerhouse Vega Sicilia wines, along with superstar Alvaro Palacios, ranging in the hundreds of dollars (and worth it, I might add if money is no object). However, you can order the earthy, elegant \u003cstrong>Valdubon from Ribera del Duero in Spain\u003c/strong>, which rings in at around $50 and delivers plenty of pleasure.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Other under-$50 reds to seek out include: \u003cstrong>Brancott Pinot Noir from New Zealand ($38)\u003c/strong>, \u003cstrong>Terrazas de los Andes Malbec from Argentina ($47)\u003c/strong>, and \u003cstrong>Lang & Reed Cabernet Franc from Napa\u003c/strong>. For whites, there are plenty of great choices hovering in the $40 price point with \u003cstrong>Ceretto Arneis from Italy\u003c/strong>, \u003cstrong>Pine Ridge Chenin Blanc/Viognier\u003c/strong>, \u003cstrong>Joseph Drouhin Saint Veran from Burgundy\u003c/strong>, and finally \u003cstrong>Bodegas Palacios Remondo Viura from Spain\u003c/strong>, an amazingly crisp white for a mere $33.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Postrio:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=449\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=448\">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/cp220iPod_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/postrio1.jpg\" alt=\"Postrio\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/postrio3.jpg\" alt=\"Postrio\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/postrio9.jpg\" alt=\"Postrio\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/postrio5.jpg\" alt=\"Postrio\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/postrio12.jpg\" alt=\"Postrio\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/postrio22.jpg\" alt=\"Postrio\" 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=postrio+san+francisco&ie=UTF8&ll=37.797916,-122.406578&spn=0.027947,0.03828&z=14&iwloc=A&om=1&cid=37787964,-122410781,16396007136896286155&output=embed&s=AARTsJoBH1wmo1e1FSwHX93zlt9Ndhfxaw\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=postrio+san+francisco&ie=UTF8&ll=37.797916,-122.406578&spn=0.027947,0.03828&z=14&iwloc=A&om=1&cid=37787964,-122410781,16396007136896286155&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n545 Post Street (between Taylor and Mason Streets)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-776-7825\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:mail@postrio.com\">mail@postrio.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.postrio.com\">www.postrio.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Wolfgang Puck\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jordan Grosser\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Chenoa Bol\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Cuisine with Asian and Mediterranean Influences\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Bacon-Wrapped Wolf Ranch Quail\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25 per 750ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-11:30pm (bar service, lunch and dinner), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-11:30pm (bar service, lunch and dinner), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-11:30pm (bar service, lunch and dinner), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-11:30pm (bar service, lunch and dinner), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-11:30pm (bar service, lunch and dinner), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-11:30pm (bar service, lunch and dinner), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-11:30pm (bar service, lunch and dinner), 5:30pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, dinner, prix fixe menu\u003cbr>\n \u003cstrong>Prix Fixe Menu:\u003c/strong> Available nightly, seven days a week in the main dining room\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>Average Breakfast/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, Discover, JCB\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> Accept reservations up to two months in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Postrio:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=449\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=448\">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/cp220iPod_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/postrio1.jpg\" alt=\"Postrio\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/postrio3.jpg\" alt=\"Postrio\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/postrio9.jpg\" alt=\"Postrio\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/postrio5.jpg\" alt=\"Postrio\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/postrio12.jpg\" alt=\"Postrio\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/postrio22.jpg\" alt=\"Postrio\" 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=postrio+san+francisco&ie=UTF8&ll=37.797916,-122.406578&spn=0.027947,0.03828&z=14&iwloc=A&om=1&cid=37787964,-122410781,16396007136896286155&output=embed&s=AARTsJoBH1wmo1e1FSwHX93zlt9Ndhfxaw\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=postrio+san+francisco&ie=UTF8&ll=37.797916,-122.406578&spn=0.027947,0.03828&z=14&iwloc=A&om=1&cid=37787964,-122410781,16396007136896286155&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>\n545 Post Street (between Taylor and Mason Streets)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-776-7825\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:mail@postrio.com\">mail@postrio.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.postrio.com\">www.postrio.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Wolfgang Puck\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jordan Grosser\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Chenoa Bol\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Cuisine with Asian and Mediterranean Influences\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Bacon-Wrapped Wolf Ranch Quail\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25 per 750ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-11:30pm (bar service, lunch and dinner), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-11:30pm (bar service, lunch and dinner), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-11:30pm (bar service, lunch and dinner), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-11:30pm (bar service, lunch and dinner), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-11:30pm (bar service, lunch and dinner), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-11:30pm (bar service, lunch and dinner), 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-11:30pm (bar service, lunch and dinner), 5:30pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, dinner, prix fixe menu\u003cbr>\n \u003cstrong>Prix Fixe Menu:\u003c/strong> Available nightly, seven days a week in the main dining room\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>Average Breakfast/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, Discover, JCB\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> Accept reservations up to two months in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> 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>Postrio: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=466\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=448\">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/cp220iPod_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/postrio17.jpg\" alt=\"Housemade Charcuterie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/postrio18.jpg\" alt=\"Pan-Roasted Pork Chop with Polenta Cake\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/postrio25.jpg\" alt=\"Banana-Chocolate Mousse Torte with Peanut Butter Ice Cream\" hspace=\"3\">\u003cbr>\nHousemade Charcuterie, Pan-Roasted Pork Chop with Polenta Cake, Banana-Chocolate Mousse Torte with Peanut Butter Ice Cream\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lisa-geduldig.jpg\" alt=\"Lisa Geduldig\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Postrio\u003cbr>\n\u003cstrong>Reviewed Postrio:\u003c/strong> Wednesday, May 30, 2007\n\u003cp>Postrio had been my favorite restaurant for years. I used take my staff and comedians from my comedy show, Kung Pao Kosher Comedy, there after the run ended to thank everyone. The currency I’ve dealt with has been Postrio. I helped friends get an apartment in my building during the dot com craze, and when they offered to take me out to dinner to thank me, I suggested Postrio. I have always described Postrio as, “\u003ci>every\u003c/i> single bite is incredible.” When I eat there, I want to stand up and scream, in a good way. But this time I couldn’t, because I was on crutches following knee surgery.\u003c/p>\n\u003cp>My friend and I arrived separately for our 7:45 pm reservation. Our table was ready, but the hostess took one look at me on crutches and said they would arrange a larger table. So, we waited for 15 minutes, which was OK because we were being accommodated because of my injured paw. Two points.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You descend the stairs (or elevator through the adjoining Prescott Hotel, if you have a need to) into a lovely, vast dining room with an open kitchen and decor of large vases of calla lilies and tasteful hanging light sculptures that look like diaphragms. The service was excellent. The waiter was \u003ci>very\u003c/i> attentive. I’ve recently become the person I’d hate to go out to dinner with: I’m newly lactose intolerant. I mentioned this to the waiter, and he kept an eye out for any dishes that had dairy and warned me when necessary.\u003c/p>\n\u003cp>The food… it’s a given that the portions at Postrio will be small, the bill will be high, AND the food will be excellent. Any place that starts off the walnut bread gets a couple of points in my book (if you’re keeping track, so far that’s two for the crutches and two for the bread).\u003c/p>\n\u003cp>My friend Lawrence and I shared a salad (Organic Chioggia Beet Salad), an appetizer (Pan Seared Diver Scallops), an entrée (Sesame Crusted Ahi Tuna), a side dish (Sautéed Peas with mint — not on the menu), and 2 desserts (Chamomile Roasted Apricots and Lemon Verbena Sorbet). The food arrived quickly. We asked for a side of greens, and my friend suggested peas since they’re in season. Let’s start with those. YUM-MY. They were fresh and sautéed in butter (olive oil?), and the mint was a delightful treat and gave the dish a nice cool flavor. The beet salad had pistachios, grapefruit, and goat cheese on it. It was light and tasty. The scallops were presented with a red pepper relish. They were very fresh, like \u003ci>buttuh\u003c/i>, pan-seared, tasty, and cold. I thought that hot would have made a very good dish an excellent one. The ahi was beautifully presented, as two little leaning mountain peaks. Get out your pads; each bite of this was something to write home about. The ahi was smooth and as delicious as ahi should be. The sesame-crusted outside added a nice flavor and texture. The accompanying potato pearls were tender. And the shitake mushrooms were to die for. The “pulled pork” could be omitted from this dish, making it more palatable to someone who is Kosher or who isn’t a carnivore. While on the subject, I’d like to see more vegetarian options on the menu.\u003c/p>\n\u003cp>We ordered Chamomile Roasted Apricots (yum-my), and since the rest of the desserts all had dairy in them, our (my) choice was limited. But Mr. Nice Attentive Waiter announced that he would make sure the Lemon Verbena Sorbet was served with both scoops of sorbet rather than one of ice cream, thus giving us another option. The sorbet scoops were…yowza. They were one of those “every bite is amazing” experiences. They were served in a dish with melt-in-your-hands-and-mouth homemade ice cream cones in a Muscat-poached rhubarb and strawberry syrup. Need I say more? The Chamomile Roasted Apricots were delicious but tasted a tad medicinal, but in a good way.\u003c/p>\n\u003cp>I can’t comment on the wine service because we didn’t order anything to drink besides water (which was fabulous!), because neither of us are really drinkers. The noise level started out OK, and then got a little too loud for my taste, but not unbearably so, like a lot of the new shi-shi, high-ceilinged restaurants. We could still have a conversation. The noise died down as the dining room emptied out. The food at Postrio is very high quality and tasty. If money is no problem, go wild. If it is, go once in a while for a special occasion…and share.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/greg-korbel.jpg\" alt=\"Greg Korbel\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lawyer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Port Lobster Shack\u003cbr>\n\u003cstrong>Reviewed Postrio:\u003c/strong> Thursday, May 31, 2007\u003c/p>\n\u003cp>I’ve eaten at several Wolfgang Puck outposts over the years and have had many great experiences. I’ve always thought they were good, but not great, and honestly, my expectations for Postrio were a bit low. I was pleasantly surprised, it was much better than anticipated.\u003c/p>\n\u003cp>We arrived shortly prior to our reservation time and waited it out in the bar. My first thought was one of shock. It was a bit of scene for 7 pm on a Thursday. The bar was crowded and loud, which is not a bad thing; it actually seemed like a fun place to get cocktails after work. However, it didn’t seem quite like the fine dining experience I anticipated. That changed when we were led through the bar to the multi-tiered dining room and to our seat overlooking a small patio. The room was very nicely designed with lots of flowing earth tones. As a typical high-end San Francisco restaurant, it was far from quiet, however, we were able to have fine conversation over the din of noise. Service was excellent, friendly, but not over-bearing and far from pretentious. The cocktails were strong, and the wine list, long and expensive!\u003c/p>\n\u003cp>Now down to the food.\u003c/p>\n\u003cp>\u003cstrong>First Course\u003c/strong>\u003c/p>\n\u003cp>• House-made charcuterie: This was a huge platter of miscellaneous sausages, rillettes, pâté, and other cured meats, served with toast points and a small crock of mustard. This is getting to be a bit of a trendy thing in San Francisco restaurants and this one was quite good. I would put it up with one of the best I’ve had.\u003c/p>\n\u003cp>• Caesar Salad: We noticed a number of tables eating it, but noticed it wasn’t on the menu. When we asked, we were informed that it could be prepared special. Hoping it was truly something special, we ordered it. Ultimately, it was fair, had a nice light dressing, but other than that, nothing special.\u003c/p>\n\u003cp>• Soft Shell Crab: This was one of the specials of the night. The crab was deep-fried and delicious, crispy on the outside and perfectly cooked on the inside, and served on a bed of greens.\u003c/p>\n\u003cp>\u003cstrong>Mains\u003c/strong>\u003c/p>\n\u003cp>• Grilled Chicken Breast with Potato Gratin: Basic grilled chicken, well executed, if not a bit dry. The potato gratin was rich delicious and very fattening\u003c/p>\n\u003cp>• Pan Roasted Pork Chop with Polenta Cake: We all generally agreed that this was the best entrée. The polenta cake contained either currants or blueberries, which, while understood as an attempt at adding a sweeter element to the dish, didn’t work that well. The pork itself however, was very, very good, and in these times where it’s hard to find flavorful pork, this was great. Would order this dish again.\u003c/p>\n\u003cp>• Braised Lamb Shank: One of my favorite dishes, and this one was quite good. The lamb itself was a bit inconsistent, in that it was dry in portions and moist and succulent in other portions. The accompanying beans were perfectly cooked and tender with just enough bite.\u003c/p>\n\u003cp>• Bacon Wrapped Quail: My own entrée and by far the smallest of the bunch. One small quail served with a small dollop of corn “pudding”. The quail itself was moist, flavorful, and quite good. The corn pudding was a bit too sweet for my taste, but when eaten in the same bite as the quail, it served as a good foil for the richness of the quail. Just wish it was larger entrée.\u003c/p>\n\u003cp>At this point in the dinner I was still quite impressed. The food was better than anticipated, and using a very strict curve reserved for restaurants of this type in San Francisco, I would give it a solid B. Dessert, however, was less successful.\u003c/p>\n\u003cp>For our desserts we split the Banana-Chocolate Mousse Torte with Peanut Butter Ice Cream, and the Brioche Bread Pudding. Both were some of our favorites. However, they weren’t both successes. I am generally not a fan of overly sweet desserts, and these desserts weren’t sweet, unfortunately they weren’t all that flavorful either.\u003c/p>\n\u003cp>The Banana-Chocolate Mousse Tort was a somewhat dry chocolate layer cake with a dollop of banana cream (custard?), neither of which had much flavor. The peanut butter ice cream was fantastic, salty, sweet, and creamy, all together.\u003c/p>\n\u003cp>The bread pudding was slightly better, warm and moist with an orange-vanilla sauce that embarrassingly reminded me of a Creamsicle (but not in a bad way).\u003c/p>\n\u003cp>All in all, Postrio is a very good restaurant, by far the best Wolfgang Puck restaurant I’ve been to. However, given its location and price range, it’s in competition with some of the best restaurants in the country and, while good, I would rather go to some of its competitors. Would I go again? I might, but after I’ve returned to or tried other restaurants in its price range.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/leslie-autenreith.jpg\" alt=\"Leslie Autenreith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leslie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mystery Shopper and Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Bruno\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cleo’s Brazilian Steakhouse\u003cbr>\n\u003cstrong>Reviewed Postrio:\u003c/strong> Sunday May 20, 2007\n\u003cp>Walking in, Postrio appeared to be a small dark restaurant. After I gave my reservation information, the lady walked us down the large staircase in the middle of the restaurant that kept going and going, so I was thinking I was glad that I wasn’t wearing heels. We got two floors down to the bottom and arrived in a huge beautiful, bright room with windows looking out to colorful flowers and plants outside. I loved the ambiance and décor of this room. If I were to return, I would request a table at the window.\u003c/p>\n\u003cp>The service was friendly and professional, just as I would expect from an upscale restaurant like this. We were delighted that they brought some complimentary food items during the meal (although we would have preferred to halve the prices instead of this!). The first one they brought was a mushroom soup with truffle oil in a tiny cup. It was flavorful and very rich. Next came our appetizer, which was the hamachi tartare. It was a small portion to share for the price, but it was tasty and fresh with really great flavors. Next, they treated us to a coconut-lime sorbet, which was interesting in that both the flavors were very distinct. For entrees we had the black cod and New York steak. The fish was cooked perfectly, really moist and flaky, although there was nothing special about it, as far as flavors or sauce. I liked the root vegetable that came with it, but the other sides on the plate were so-so. The rice cake was interesting but a little dense for me, and the other Asian-style pickled vegetables were nothing to rave about. My husband liked the steak — I sure hoped so for the price of the dish! To me it was just a good steak but nothing “Wow!” about it either. The original sides were Indian-inspired, and were interesting choices to go with steak.\u003c/p>\n\u003cp>For dessert we ordered the Banana-Chocolate Mousse Torte, the best part of the meal! Normally, I’m not a huge fan of desserts except for ice cream, so to love this was pretty amazing and this was my only genuine “Yum!” moment of the meal. The torte was perfect with banana and chocolate flavors, yet not too sweet. The tiny ball of peanut butter ice cream was to die for, and I could have eaten an enormous scoop.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, it was a nice upscale dinner, but I’m not sure we would return for the dinner prices. I would return if I could go only for dessert though!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n545 Post Street (between Taylor and Mason Street)\r\nSan Francisco, CA 94102\r\n\u003cstrong>Phone:\u003c/strong> 415-776-7825\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.postrio.com\">www.postrio.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> American Cuisine with Asian and Mediterranean Influences\r\nReviewed: \u003cstrong>Summer 2007\u003c/strong>",
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"description": "Location:\r\n545 Post Street (between Taylor and Mason Street)\r\nSan Francisco, CA 94102\r\nPhone: 415-776-7825\r\nWebsite: www.postrio.com\r\nType of Cuisine: American Cuisine with Asian and Mediterranean Influences\r\nReviewed: Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Postrio: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=466\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=448\">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/cp220iPod_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/postrio17.jpg\" alt=\"Housemade Charcuterie\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/postrio18.jpg\" alt=\"Pan-Roasted Pork Chop with Polenta Cake\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/postrio25.jpg\" alt=\"Banana-Chocolate Mousse Torte with Peanut Butter Ice Cream\" hspace=\"3\">\u003cbr>\nHousemade Charcuterie, Pan-Roasted Pork Chop with Polenta Cake, Banana-Chocolate Mousse Torte with Peanut Butter Ice Cream\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lisa-geduldig.jpg\" alt=\"Lisa Geduldig\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Postrio\u003cbr>\n\u003cstrong>Reviewed Postrio:\u003c/strong> Wednesday, May 30, 2007\n\u003cp>Postrio had been my favorite restaurant for years. I used take my staff and comedians from my comedy show, Kung Pao Kosher Comedy, there after the run ended to thank everyone. The currency I’ve dealt with has been Postrio. I helped friends get an apartment in my building during the dot com craze, and when they offered to take me out to dinner to thank me, I suggested Postrio. I have always described Postrio as, “\u003ci>every\u003c/i> single bite is incredible.” When I eat there, I want to stand up and scream, in a good way. But this time I couldn’t, because I was on crutches following knee surgery.\u003c/p>\n\u003cp>My friend and I arrived separately for our 7:45 pm reservation. Our table was ready, but the hostess took one look at me on crutches and said they would arrange a larger table. So, we waited for 15 minutes, which was OK because we were being accommodated because of my injured paw. Two points.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You descend the stairs (or elevator through the adjoining Prescott Hotel, if you have a need to) into a lovely, vast dining room with an open kitchen and decor of large vases of calla lilies and tasteful hanging light sculptures that look like diaphragms. The service was excellent. The waiter was \u003ci>very\u003c/i> attentive. I’ve recently become the person I’d hate to go out to dinner with: I’m newly lactose intolerant. I mentioned this to the waiter, and he kept an eye out for any dishes that had dairy and warned me when necessary.\u003c/p>\n\u003cp>The food… it’s a given that the portions at Postrio will be small, the bill will be high, AND the food will be excellent. Any place that starts off the walnut bread gets a couple of points in my book (if you’re keeping track, so far that’s two for the crutches and two for the bread).\u003c/p>\n\u003cp>My friend Lawrence and I shared a salad (Organic Chioggia Beet Salad), an appetizer (Pan Seared Diver Scallops), an entrée (Sesame Crusted Ahi Tuna), a side dish (Sautéed Peas with mint — not on the menu), and 2 desserts (Chamomile Roasted Apricots and Lemon Verbena Sorbet). The food arrived quickly. We asked for a side of greens, and my friend suggested peas since they’re in season. Let’s start with those. YUM-MY. They were fresh and sautéed in butter (olive oil?), and the mint was a delightful treat and gave the dish a nice cool flavor. The beet salad had pistachios, grapefruit, and goat cheese on it. It was light and tasty. The scallops were presented with a red pepper relish. They were very fresh, like \u003ci>buttuh\u003c/i>, pan-seared, tasty, and cold. I thought that hot would have made a very good dish an excellent one. The ahi was beautifully presented, as two little leaning mountain peaks. Get out your pads; each bite of this was something to write home about. The ahi was smooth and as delicious as ahi should be. The sesame-crusted outside added a nice flavor and texture. The accompanying potato pearls were tender. And the shitake mushrooms were to die for. The “pulled pork” could be omitted from this dish, making it more palatable to someone who is Kosher or who isn’t a carnivore. While on the subject, I’d like to see more vegetarian options on the menu.\u003c/p>\n\u003cp>We ordered Chamomile Roasted Apricots (yum-my), and since the rest of the desserts all had dairy in them, our (my) choice was limited. But Mr. Nice Attentive Waiter announced that he would make sure the Lemon Verbena Sorbet was served with both scoops of sorbet rather than one of ice cream, thus giving us another option. The sorbet scoops were…yowza. They were one of those “every bite is amazing” experiences. They were served in a dish with melt-in-your-hands-and-mouth homemade ice cream cones in a Muscat-poached rhubarb and strawberry syrup. Need I say more? The Chamomile Roasted Apricots were delicious but tasted a tad medicinal, but in a good way.\u003c/p>\n\u003cp>I can’t comment on the wine service because we didn’t order anything to drink besides water (which was fabulous!), because neither of us are really drinkers. The noise level started out OK, and then got a little too loud for my taste, but not unbearably so, like a lot of the new shi-shi, high-ceilinged restaurants. We could still have a conversation. The noise died down as the dining room emptied out. The food at Postrio is very high quality and tasty. If money is no problem, go wild. If it is, go once in a while for a special occasion…and share.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/greg-korbel.jpg\" alt=\"Greg Korbel\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lawyer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Port Lobster Shack\u003cbr>\n\u003cstrong>Reviewed Postrio:\u003c/strong> Thursday, May 31, 2007\u003c/p>\n\u003cp>I’ve eaten at several Wolfgang Puck outposts over the years and have had many great experiences. I’ve always thought they were good, but not great, and honestly, my expectations for Postrio were a bit low. I was pleasantly surprised, it was much better than anticipated.\u003c/p>\n\u003cp>We arrived shortly prior to our reservation time and waited it out in the bar. My first thought was one of shock. It was a bit of scene for 7 pm on a Thursday. The bar was crowded and loud, which is not a bad thing; it actually seemed like a fun place to get cocktails after work. However, it didn’t seem quite like the fine dining experience I anticipated. That changed when we were led through the bar to the multi-tiered dining room and to our seat overlooking a small patio. The room was very nicely designed with lots of flowing earth tones. As a typical high-end San Francisco restaurant, it was far from quiet, however, we were able to have fine conversation over the din of noise. Service was excellent, friendly, but not over-bearing and far from pretentious. The cocktails were strong, and the wine list, long and expensive!\u003c/p>\n\u003cp>Now down to the food.\u003c/p>\n\u003cp>\u003cstrong>First Course\u003c/strong>\u003c/p>\n\u003cp>• House-made charcuterie: This was a huge platter of miscellaneous sausages, rillettes, pâté, and other cured meats, served with toast points and a small crock of mustard. This is getting to be a bit of a trendy thing in San Francisco restaurants and this one was quite good. I would put it up with one of the best I’ve had.\u003c/p>\n\u003cp>• Caesar Salad: We noticed a number of tables eating it, but noticed it wasn’t on the menu. When we asked, we were informed that it could be prepared special. Hoping it was truly something special, we ordered it. Ultimately, it was fair, had a nice light dressing, but other than that, nothing special.\u003c/p>\n\u003cp>• Soft Shell Crab: This was one of the specials of the night. The crab was deep-fried and delicious, crispy on the outside and perfectly cooked on the inside, and served on a bed of greens.\u003c/p>\n\u003cp>\u003cstrong>Mains\u003c/strong>\u003c/p>\n\u003cp>• Grilled Chicken Breast with Potato Gratin: Basic grilled chicken, well executed, if not a bit dry. The potato gratin was rich delicious and very fattening\u003c/p>\n\u003cp>• Pan Roasted Pork Chop with Polenta Cake: We all generally agreed that this was the best entrée. The polenta cake contained either currants or blueberries, which, while understood as an attempt at adding a sweeter element to the dish, didn’t work that well. The pork itself however, was very, very good, and in these times where it’s hard to find flavorful pork, this was great. Would order this dish again.\u003c/p>\n\u003cp>• Braised Lamb Shank: One of my favorite dishes, and this one was quite good. The lamb itself was a bit inconsistent, in that it was dry in portions and moist and succulent in other portions. The accompanying beans were perfectly cooked and tender with just enough bite.\u003c/p>\n\u003cp>• Bacon Wrapped Quail: My own entrée and by far the smallest of the bunch. One small quail served with a small dollop of corn “pudding”. The quail itself was moist, flavorful, and quite good. The corn pudding was a bit too sweet for my taste, but when eaten in the same bite as the quail, it served as a good foil for the richness of the quail. Just wish it was larger entrée.\u003c/p>\n\u003cp>At this point in the dinner I was still quite impressed. The food was better than anticipated, and using a very strict curve reserved for restaurants of this type in San Francisco, I would give it a solid B. Dessert, however, was less successful.\u003c/p>\n\u003cp>For our desserts we split the Banana-Chocolate Mousse Torte with Peanut Butter Ice Cream, and the Brioche Bread Pudding. Both were some of our favorites. However, they weren’t both successes. I am generally not a fan of overly sweet desserts, and these desserts weren’t sweet, unfortunately they weren’t all that flavorful either.\u003c/p>\n\u003cp>The Banana-Chocolate Mousse Tort was a somewhat dry chocolate layer cake with a dollop of banana cream (custard?), neither of which had much flavor. The peanut butter ice cream was fantastic, salty, sweet, and creamy, all together.\u003c/p>\n\u003cp>The bread pudding was slightly better, warm and moist with an orange-vanilla sauce that embarrassingly reminded me of a Creamsicle (but not in a bad way).\u003c/p>\n\u003cp>All in all, Postrio is a very good restaurant, by far the best Wolfgang Puck restaurant I’ve been to. However, given its location and price range, it’s in competition with some of the best restaurants in the country and, while good, I would rather go to some of its competitors. Would I go again? I might, but after I’ve returned to or tried other restaurants in its price range.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/leslie-autenreith.jpg\" alt=\"Leslie Autenreith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leslie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mystery Shopper and Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Bruno\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cleo’s Brazilian Steakhouse\u003cbr>\n\u003cstrong>Reviewed Postrio:\u003c/strong> Sunday May 20, 2007\n\u003cp>Walking in, Postrio appeared to be a small dark restaurant. After I gave my reservation information, the lady walked us down the large staircase in the middle of the restaurant that kept going and going, so I was thinking I was glad that I wasn’t wearing heels. We got two floors down to the bottom and arrived in a huge beautiful, bright room with windows looking out to colorful flowers and plants outside. I loved the ambiance and décor of this room. If I were to return, I would request a table at the window.\u003c/p>\n\u003cp>The service was friendly and professional, just as I would expect from an upscale restaurant like this. We were delighted that they brought some complimentary food items during the meal (although we would have preferred to halve the prices instead of this!). The first one they brought was a mushroom soup with truffle oil in a tiny cup. It was flavorful and very rich. Next came our appetizer, which was the hamachi tartare. It was a small portion to share for the price, but it was tasty and fresh with really great flavors. Next, they treated us to a coconut-lime sorbet, which was interesting in that both the flavors were very distinct. For entrees we had the black cod and New York steak. The fish was cooked perfectly, really moist and flaky, although there was nothing special about it, as far as flavors or sauce. I liked the root vegetable that came with it, but the other sides on the plate were so-so. The rice cake was interesting but a little dense for me, and the other Asian-style pickled vegetables were nothing to rave about. My husband liked the steak — I sure hoped so for the price of the dish! To me it was just a good steak but nothing “Wow!” about it either. The original sides were Indian-inspired, and were interesting choices to go with steak.\u003c/p>\n\u003cp>For dessert we ordered the Banana-Chocolate Mousse Torte, the best part of the meal! Normally, I’m not a huge fan of desserts except for ice cream, so to love this was pretty amazing and this was my only genuine “Yum!” moment of the meal. The torte was perfect with banana and chocolate flavors, yet not too sweet. The tiny ball of peanut butter ice cream was to die for, and I could have eaten an enormous scoop.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, it was a nice upscale dinner, but I’m not sure we would return for the dinner prices. I would return if I could go only for dessert though!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Old Port Lobster Shack:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=451\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=448\">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/cp220iPod_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/oldportlobster3.jpg\" alt=\"Old Port Lobster Shack\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/oldportlobster20.jpg\" alt=\"Old Port Lobster Shack\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/oldportlobster7.jpg\" alt=\"Old Port Lobster Shack\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/oldportlobster.jpg\" alt=\"Old Port Lobster Shack\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/oldportlobster14.jpg\" alt=\"Old Port Lobster Shack\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/oldportlobster9.jpg\" alt=\"Old Port Lobster Shack\" 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=old+port+lobster+shack+redwood+city&ie=UTF8&ll=37.500602,-122.224617&spn=0.01403,0.01914&z=14&iwloc=A&om=1&cid=37490616,-122228820,167339564956566824&output=embed&s=AARTsJoy-erw47hm4LblL6lP4rlEFfX5jg\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=old+port+lobster+shack+redwood+city&ie=UTF8&ll=37.500602,-122.224617&spn=0.01403,0.01914&z=14&iwloc=A&om=1&cid=37490616,-122228820,167339564956566824&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n851 Veterans Boulevard (at Jefferson Avenue)\u003cbr>\nRedwood City, CA 94063\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-366-2400\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@oplobster.com\">info@oplobster.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oplobster.com\">www.oplobster.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Russell Deutsch\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Russell Deutsch\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Seafood: New England-Style Lobster Shack\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lobster Roll, Clam Chowdah, Fish and Chips\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $5\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-Close (8:30pm-ish)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-Close (8:30pm-ish)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-Close (8:30pm-ish)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-Close (8:30pm-ish)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-Close (9:00pm-ish)\u003cbr>\n\u003cstrong>Saturday\u003c/strong>: 11:30am-Close (9:00pm-ish)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-8:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\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\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=old+port+lobster+shack+redwood+city&ie=UTF8&ll=37.500602,-122.224617&spn=0.01403,0.01914&z=14&iwloc=A&om=1&cid=37490616,-122228820,167339564956566824&output=embed&s=AARTsJoy-erw47hm4LblL6lP4rlEFfX5jg\">\u003c/iframe>\u003cbr />\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=old+port+lobster+shack+redwood+city&ie=UTF8&ll=37.500602,-122.224617&spn=0.01403,0.01914&z=14&iwloc=A&om=1&cid=37490616,-122228820,167339564956566824&source=embed\">View Larger Map\u003c/a>\r\n\u003cstrong>Location:\u003c/strong>\r\n851 Veterans Boulevard (at Jefferson Avenue)\r\nRedwood City, CA 94063\r\n\u003cstrong>Phone:\u003c/strong> 650-366-2400\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=451\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Old Port Lobster Shack:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=451\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=448\">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/cp220iPod_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/oldportlobster3.jpg\" alt=\"Old Port Lobster Shack\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/oldportlobster20.jpg\" alt=\"Old Port Lobster Shack\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/oldportlobster7.jpg\" alt=\"Old Port Lobster Shack\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/oldportlobster.jpg\" alt=\"Old Port Lobster Shack\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/oldportlobster14.jpg\" alt=\"Old Port Lobster Shack\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/oldportlobster9.jpg\" alt=\"Old Port Lobster Shack\" 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=old+port+lobster+shack+redwood+city&ie=UTF8&ll=37.500602,-122.224617&spn=0.01403,0.01914&z=14&iwloc=A&om=1&cid=37490616,-122228820,167339564956566824&output=embed&s=AARTsJoy-erw47hm4LblL6lP4rlEFfX5jg\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=old+port+lobster+shack+redwood+city&ie=UTF8&ll=37.500602,-122.224617&spn=0.01403,0.01914&z=14&iwloc=A&om=1&cid=37490616,-122228820,167339564956566824&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>\n851 Veterans Boulevard (at Jefferson Avenue)\u003cbr>\nRedwood City, CA 94063\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-366-2400\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@oplobster.com\">info@oplobster.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oplobster.com\">www.oplobster.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Russell Deutsch\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Russell Deutsch\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Seafood: New England-Style Lobster Shack\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lobster Roll, Clam Chowdah, Fish and Chips\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $5\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-Close (8:30pm-ish)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-Close (8:30pm-ish)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-Close (8:30pm-ish)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-Close (8:30pm-ish)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-Close (9:00pm-ish)\u003cbr>\n\u003cstrong>Saturday\u003c/strong>: 11:30am-Close (9:00pm-ish)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-8:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $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> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\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>Old Port Lobster Shack: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=473\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=448\">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/cp220iPod_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/oldportlobster13.jpg\" alt=\"Steamers\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/oldportlobster2.jpg\" alt=\"Stuffed Lobster\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/oldportlobster26.jpg\" alt=\"Big Lobstah Louie\" hspace=\"3\">\u003cbr>\nSteamers, Stuffed Lobster, Big Lobstah Louie\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/greg-korbel.jpg\" alt=\"Greg Korbel\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lawyer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Port Lobster Shack\u003cbr>\n\u003cstrong>Reviewed Old Port Lobster Shack:\u003c/strong> Sunday, June 3, 2007\n\u003cp>Located in a non-descript strip mall in Redwood City, the Old Port Lobster Shack seems like an unlikely place to for the freshest East Coast seafood this side of Maine, but right next door to the local Super Cuts, that’s exactly what you’ll find. While its fishing buoys, nets, and lobster cages strive to pull you off of Veterans Blvd. and back to Maine, it’s the food that completes the journey.\u003c/p>\n\u003cp>This is not a place for sophisticates: order at the front, grab one of the interesting and rare craft beers and wait for your plastic basket to food to be brought to your table.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’ve now eaten at the Old Port Lobster Shack many times, and my advice is to keep it simple and let the freshly-delivered seafood speak for itself. While the menu is as varied as most seafood houses, the kitchen excels with simply prepared sandwiches and salads.\u003c/p>\n\u003cp>On my last visit we started with the Shacktail Trio, a simple unadorned glass of lobster meat, crab, and perfectly cooked shrimp. Rather than simply glopping sauce on top of the meat, the cocktail sauce comes in a small tub on the side, letting the perfect shellfish shine though. We also split the daily special of shrimp and lobster gazpacho. A simple gazpacho with shrimp and lobster meat dropped in the soup. On this hot day, the gazpacho was refreshing, but again, it was the fresh perfectly steamed shrimp and lobster that makes this a special dish.\u003c/p>\n\u003cp>For our entrees, we shared a half order of Lobster Mac ‘n’ Cheese and the delicious Maine Lobster Roll. First, the mac ‘n’ cheese is creamy, rich, and decadent, and studded with a generous portion of lobster claw meat. However, the lobster roll — my standby order — remains the true star of this restaurant. The lobster roll is simple and delicious with fresh lobster meat tossed in mayo and served on a New England-style split-top hot dog roll with homemade chips and coleslaw. The roll itself is grilled on two sides and is crunchy on the edge but soft and pillowy on the inside. Yet, it is just dense enough to hold the overflowing lobster. The roll is also available “naked” without mayo and just a bit of melted butter on the side.\u003c/p>\n\u003cp>The Lobster Louis salad and both the New England and the red clam “chowdahs” are likewise delicious and feature more of the same fresh, perfectly cooked seafood.\u003c/p>\n\u003cp>At the Old Port Lobster Shack, they keep it simple, they keep it fresh, and they keep it good. So, pull up a seat at the picnic table, grab a beer and a lobster roll, and smell that cool ocean air.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/leslie-autenreith.jpg\" alt=\"Leslie Autenreith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leslie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mystery Shopper and Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Bruno\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cleo’s Brazilian Steakhouse\u003cbr>\n\u003cstrong>Reviewed Old Port Lobster Shack:\u003c/strong> Saturday June 2, 2007\n\u003cp>Old Port Lobster Shack is a cute, well-decorated, casual restaurant for fresh New England-style seafood. It has all the ambiance of being near the sea, including nice picnic tables. It was rather busy on this Saturday night, often with a line to order food at the register. It was a bit confusing since there is no posted menu, so everybody had to get up to the register to grab the paper menu before they could decide.\u003c/p>\n\u003cp>There was a large variety of menu items, so it took a while to look through the menu and decide what to get, and I felt rushed since I was standing around near the register. I placed my order and got a number stand to put on the table, just like at some other fast food restaurants. First came our bowl of New England Clam “Chowdah.” It was a large bowl that our family could share. The chowder was creamy with plenty of chunky ingredients, although it was salty for our taste. Next came a huge bowl of steamers. I have always loved clams, and had never tried these steamers before. These are a step up from regular clams since they are big and hearty. There was a bit of sand at times, but it was bearable to use the broth to wash them out and dip them in butter. It was a huge portion, and they were fresh, so these were worth trying. We couldn’t go to the Lobster Shack without having something with lobster, so we had a half order of lobster ravioli. I was most disappointed in this dish, since it was very bland. The ravioli filling was some chopped-up lobster, but it was dry with no taste and the sauce on the plate had absolutely no flavor. The only saving grace to this dish was the large chunks of fresh lobster on top even though, unfortunately, these were ice cold. Last came a Nor’easter Salad and Beer Battered Salmon and Chips. The salad was good, just as described on the menu. The large pieces of salmon were tasty and crispy on the outside and we enjoyed the well-seasoned, thick fries. I have been to this restaurant once before and enjoyed my Naked Lobster Roll on that visit. The roll and chips were especially good, so I would order that again. I saw many people ordering the steamed lobster dinners, which are pulled live from a neat-looking circular tank. I would have loved that also but didn’t get it because of the $32.75 out of my pocket, plus there were plenty of other menu items that I wanted.\u003c/p>\n\u003cp>If you have a craving for seafood but don’t want to go to a pricey, fancy place, then I would recommend this restaurant. This is probably one of the few places to get fresh seafood on the Peninsula where you can take kids of any ages along — the bucket of oyster crackers on the table alone kept mine occupied. If I went back, I would just stick to the basic seafood items and not get any pasta or other items which might require extra cooking skills to be tasty.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lisa-geduldig.jpg\" alt=\"Lisa Geduldig\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Postrio\u003cbr>\n\u003cstrong>Reviewed Old Port Lobster Shack:\u003c/strong> Friday, June 1, 2007\n\u003cp>When I first saw that my \u003ci>Check, Please! Bay Area\u003c/i> assignment included a lobster restaurant I thought I had died and gone to heaven, but when I saw on their website that it was located in a strip mall in Redwood City, my East Coast snobbery kicked in. Then I read that they flew in fresh Maine lobsters daily. I am snobby about three things: NY pizza, NY bagels, and Maine, rather than Pacific Coast, lobster. Hm, maybe this strip mall joint was gonna be the real thing. I then consulted Yelp.com, and people, even New England natives were raving about this place. I have one friend in Redwood City, so I called her to be my date. I was recovering from knee surgery and had just gotten off crutches, was now using a cane, and I couldn’t drive. And getting to the CalTrain station to go to Redwood City would be a pain, literally. A friend in San Francisco offered to join and drive down, so the two of us along with her three-year-old set out on the Lobster Shack adventure. I thought having three-year-old Ben along would allow me to comment on their inexpensive Children’s Menu, but wouldn’t you know it, this three-year-old has discerning taste and asked for calamari not PB&J. We had to tell him that the fried shrimp was calamari because his request just wasn’t on the menu.\u003c/p>\n\u003cp>But, let’s start from the beginning. We picked up my other friend who lives in Redwood City and, though the lobster joint was two miles from her house, she wasn’t familiar with it. We missed the restaurant and had to turn around and look for it because the street address was not visible from Veterans Blvd. We found the shopping center through its back entrance. We arrived on a Friday at 6:45 pm to find a not-too-long line out the door, which told us that the place was a find. But it wasn’t. The restaurant has a few outdoor tables, and the inside, where we would sit, was adorned with picnic tables and benches a la New England grotto — a laidback atmosphere and quiet. All that was missing was the scent of the ocean breeze.\u003c/p>\n\u003cp>It took us about 20 minutes to get to the counter to order. Five of those minutes were spent by a couple immediately in front of us, who was wine tasting in order to figure out what wine to order. One of my friends hypothesized that they were friends of the guy at the register and rightfully pointed out to me that the wine tasting should have taken place at a different spot, not THE ordering line on a busy Friday night. We got to the counter, and I was excited to order and get me some lobstah, but the guy at the register (the owner, according to his photo on the web site) discovered that there was no longer an available table, and he asked for To Go orders. I was annoyed and was dying to say, “uh, buddy, I’m reviewing this place,” but I was under strict orders to remain undercover. I put my shades and trench coat back on and stayed cool as the woman behind us got in front of us.\u003c/p>\n\u003cp>For weeks I knew what I was going to order: a steamed lobster with a nutcracker and bib and the works, until I found out that it would cost me $32.75 — too much, even though I love a good Maine lobster. I got frugal and found out from the woman behind us (who ended up in front of us) that the Naked Lobster Roll had the same amount of lobster and was $15 cheaper. By the time I got to the register, I opted for the Big Lobstah Louie at $18.75, so I’d have a healthy salad rather than bread.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ordering felt frantic. The guy taking our order was impatient with us, since I dared to have a question. The Lobstah Louie was OK, but somewhat tasteless. I asked for melted butter, which added the much needed and necessary flavor to the lobster, but the butter was lukewarm not hot. The salad was romaine lettuce and some eggs, maybe a few other things, nothing really eventful. I tasted my friend’s clam chowder. It had a good amount of clams in it and tasted like it had a corn base. My three-year-old friend’s fried shrimp was lightly fried, not too greasy, and quite fresh. I could have feasted on that all night, had I not ordered expensive mediocre lobster, and if it weren’t a sin to steal breaded shrimp from a toddler. I’d go back if someone else was footing the bill.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n851 Veterans Boulevard (at Jefferson Avenue)\r\nRedwood City, CA 94063\r\n\u003cstrong>Phone:\u003c/strong> 650-366-2400\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oplobster.com\">www.oplobster.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Seafood: New England-Style Lobster Shack\r\nReviewed: \u003cstrong>Summer 2007\u003c/strong>",
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"description": "Location:\r\n851 Veterans Boulevard (at Jefferson Avenue)\r\nRedwood City, CA 94063\r\nPhone: 650-366-2400\r\nWebsite: www.oplobster.com\r\nType of Cuisine: Seafood: New England-Style Lobster Shack\r\nReviewed: Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Old Port Lobster Shack: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=473\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=448\">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/cp220iPod_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/oldportlobster13.jpg\" alt=\"Steamers\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/oldportlobster2.jpg\" alt=\"Stuffed Lobster\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/oldportlobster26.jpg\" alt=\"Big Lobstah Louie\" hspace=\"3\">\u003cbr>\nSteamers, Stuffed Lobster, Big Lobstah Louie\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/greg-korbel.jpg\" alt=\"Greg Korbel\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lawyer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Port Lobster Shack\u003cbr>\n\u003cstrong>Reviewed Old Port Lobster Shack:\u003c/strong> Sunday, June 3, 2007\n\u003cp>Located in a non-descript strip mall in Redwood City, the Old Port Lobster Shack seems like an unlikely place to for the freshest East Coast seafood this side of Maine, but right next door to the local Super Cuts, that’s exactly what you’ll find. While its fishing buoys, nets, and lobster cages strive to pull you off of Veterans Blvd. and back to Maine, it’s the food that completes the journey.\u003c/p>\n\u003cp>This is not a place for sophisticates: order at the front, grab one of the interesting and rare craft beers and wait for your plastic basket to food to be brought to your table.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’ve now eaten at the Old Port Lobster Shack many times, and my advice is to keep it simple and let the freshly-delivered seafood speak for itself. While the menu is as varied as most seafood houses, the kitchen excels with simply prepared sandwiches and salads.\u003c/p>\n\u003cp>On my last visit we started with the Shacktail Trio, a simple unadorned glass of lobster meat, crab, and perfectly cooked shrimp. Rather than simply glopping sauce on top of the meat, the cocktail sauce comes in a small tub on the side, letting the perfect shellfish shine though. We also split the daily special of shrimp and lobster gazpacho. A simple gazpacho with shrimp and lobster meat dropped in the soup. On this hot day, the gazpacho was refreshing, but again, it was the fresh perfectly steamed shrimp and lobster that makes this a special dish.\u003c/p>\n\u003cp>For our entrees, we shared a half order of Lobster Mac ‘n’ Cheese and the delicious Maine Lobster Roll. First, the mac ‘n’ cheese is creamy, rich, and decadent, and studded with a generous portion of lobster claw meat. However, the lobster roll — my standby order — remains the true star of this restaurant. The lobster roll is simple and delicious with fresh lobster meat tossed in mayo and served on a New England-style split-top hot dog roll with homemade chips and coleslaw. The roll itself is grilled on two sides and is crunchy on the edge but soft and pillowy on the inside. Yet, it is just dense enough to hold the overflowing lobster. The roll is also available “naked” without mayo and just a bit of melted butter on the side.\u003c/p>\n\u003cp>The Lobster Louis salad and both the New England and the red clam “chowdahs” are likewise delicious and feature more of the same fresh, perfectly cooked seafood.\u003c/p>\n\u003cp>At the Old Port Lobster Shack, they keep it simple, they keep it fresh, and they keep it good. So, pull up a seat at the picnic table, grab a beer and a lobster roll, and smell that cool ocean air.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/leslie-autenreith.jpg\" alt=\"Leslie Autenreith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leslie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mystery Shopper and Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Bruno\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cleo’s Brazilian Steakhouse\u003cbr>\n\u003cstrong>Reviewed Old Port Lobster Shack:\u003c/strong> Saturday June 2, 2007\n\u003cp>Old Port Lobster Shack is a cute, well-decorated, casual restaurant for fresh New England-style seafood. It has all the ambiance of being near the sea, including nice picnic tables. It was rather busy on this Saturday night, often with a line to order food at the register. It was a bit confusing since there is no posted menu, so everybody had to get up to the register to grab the paper menu before they could decide.\u003c/p>\n\u003cp>There was a large variety of menu items, so it took a while to look through the menu and decide what to get, and I felt rushed since I was standing around near the register. I placed my order and got a number stand to put on the table, just like at some other fast food restaurants. First came our bowl of New England Clam “Chowdah.” It was a large bowl that our family could share. The chowder was creamy with plenty of chunky ingredients, although it was salty for our taste. Next came a huge bowl of steamers. I have always loved clams, and had never tried these steamers before. These are a step up from regular clams since they are big and hearty. There was a bit of sand at times, but it was bearable to use the broth to wash them out and dip them in butter. It was a huge portion, and they were fresh, so these were worth trying. We couldn’t go to the Lobster Shack without having something with lobster, so we had a half order of lobster ravioli. I was most disappointed in this dish, since it was very bland. The ravioli filling was some chopped-up lobster, but it was dry with no taste and the sauce on the plate had absolutely no flavor. The only saving grace to this dish was the large chunks of fresh lobster on top even though, unfortunately, these were ice cold. Last came a Nor’easter Salad and Beer Battered Salmon and Chips. The salad was good, just as described on the menu. The large pieces of salmon were tasty and crispy on the outside and we enjoyed the well-seasoned, thick fries. I have been to this restaurant once before and enjoyed my Naked Lobster Roll on that visit. The roll and chips were especially good, so I would order that again. I saw many people ordering the steamed lobster dinners, which are pulled live from a neat-looking circular tank. I would have loved that also but didn’t get it because of the $32.75 out of my pocket, plus there were plenty of other menu items that I wanted.\u003c/p>\n\u003cp>If you have a craving for seafood but don’t want to go to a pricey, fancy place, then I would recommend this restaurant. This is probably one of the few places to get fresh seafood on the Peninsula where you can take kids of any ages along — the bucket of oyster crackers on the table alone kept mine occupied. If I went back, I would just stick to the basic seafood items and not get any pasta or other items which might require extra cooking skills to be tasty.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lisa-geduldig.jpg\" alt=\"Lisa Geduldig\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Postrio\u003cbr>\n\u003cstrong>Reviewed Old Port Lobster Shack:\u003c/strong> Friday, June 1, 2007\n\u003cp>When I first saw that my \u003ci>Check, Please! Bay Area\u003c/i> assignment included a lobster restaurant I thought I had died and gone to heaven, but when I saw on their website that it was located in a strip mall in Redwood City, my East Coast snobbery kicked in. Then I read that they flew in fresh Maine lobsters daily. I am snobby about three things: NY pizza, NY bagels, and Maine, rather than Pacific Coast, lobster. Hm, maybe this strip mall joint was gonna be the real thing. I then consulted Yelp.com, and people, even New England natives were raving about this place. I have one friend in Redwood City, so I called her to be my date. I was recovering from knee surgery and had just gotten off crutches, was now using a cane, and I couldn’t drive. And getting to the CalTrain station to go to Redwood City would be a pain, literally. A friend in San Francisco offered to join and drive down, so the two of us along with her three-year-old set out on the Lobster Shack adventure. I thought having three-year-old Ben along would allow me to comment on their inexpensive Children’s Menu, but wouldn’t you know it, this three-year-old has discerning taste and asked for calamari not PB&J. We had to tell him that the fried shrimp was calamari because his request just wasn’t on the menu.\u003c/p>\n\u003cp>But, let’s start from the beginning. We picked up my other friend who lives in Redwood City and, though the lobster joint was two miles from her house, she wasn’t familiar with it. We missed the restaurant and had to turn around and look for it because the street address was not visible from Veterans Blvd. We found the shopping center through its back entrance. We arrived on a Friday at 6:45 pm to find a not-too-long line out the door, which told us that the place was a find. But it wasn’t. The restaurant has a few outdoor tables, and the inside, where we would sit, was adorned with picnic tables and benches a la New England grotto — a laidback atmosphere and quiet. All that was missing was the scent of the ocean breeze.\u003c/p>\n\u003cp>It took us about 20 minutes to get to the counter to order. Five of those minutes were spent by a couple immediately in front of us, who was wine tasting in order to figure out what wine to order. One of my friends hypothesized that they were friends of the guy at the register and rightfully pointed out to me that the wine tasting should have taken place at a different spot, not THE ordering line on a busy Friday night. We got to the counter, and I was excited to order and get me some lobstah, but the guy at the register (the owner, according to his photo on the web site) discovered that there was no longer an available table, and he asked for To Go orders. I was annoyed and was dying to say, “uh, buddy, I’m reviewing this place,” but I was under strict orders to remain undercover. I put my shades and trench coat back on and stayed cool as the woman behind us got in front of us.\u003c/p>\n\u003cp>For weeks I knew what I was going to order: a steamed lobster with a nutcracker and bib and the works, until I found out that it would cost me $32.75 — too much, even though I love a good Maine lobster. I got frugal and found out from the woman behind us (who ended up in front of us) that the Naked Lobster Roll had the same amount of lobster and was $15 cheaper. By the time I got to the register, I opted for the Big Lobstah Louie at $18.75, so I’d have a healthy salad rather than bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ordering felt frantic. The guy taking our order was impatient with us, since I dared to have a question. The Lobstah Louie was OK, but somewhat tasteless. I asked for melted butter, which added the much needed and necessary flavor to the lobster, but the butter was lukewarm not hot. The salad was romaine lettuce and some eggs, maybe a few other things, nothing really eventful. I tasted my friend’s clam chowder. It had a good amount of clams in it and tasted like it had a corn base. My three-year-old friend’s fried shrimp was lightly fried, not too greasy, and quite fresh. I could have feasted on that all night, had I not ordered expensive mediocre lobster, and if it weren’t a sin to steal breaded shrimp from a toddler. I’d go back if someone else was footing the bill.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "cleos-brazilian-steakhouse-restaurant-info",
"title": "Cleo's Brazilian Steakhouse: Restaurant Info",
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"content": "\u003cp>\u003cstrong>Cleo’s Brazilian Steakhouse:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=450\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=448\">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/cp220iPod_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/cleosbrazilian2.jpg\" alt=\"Cleos Brazilian Steakhouse\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/cleosbrazilian3.jpg\" alt=\"Cleos Brazilian Steakhouse\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/cleosbrazilian8.jpg\" alt=\"Cleos Brazilian Steakhouse\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/cleosbrazilian1.jpg\" alt=\"Cleos Brazilian Steakhouse\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/cleosbrazilian7.jpg\" alt=\"Cleos Brazilian Steakhouse\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/cleosbrazilian4.jpg\" alt=\"Cleos Brazilian Steakhouse\" 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=cleos+brazilian+steakhouse&sll=37.488668,-122.227128&sspn=0.01403,0.01914&ie=UTF8&ll=37.631431,-122.407694&spn=0.014005,0.01914&z=14&iwloc=A&om=1&cid=37621826,-122411893,7887469391801659585&output=embed&s=AARTsJrUwThVaKpiTjNxId9T6jDctnFQvA\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=cleos+brazilian+steakhouse&sll=37.488668,-122.227128&sspn=0.01403,0.01914&ie=UTF8&ll=37.631431,-122.407694&spn=0.014005,0.01914&z=14&iwloc=A&om=1&cid=37621826,-122411893,7887469391801659585&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n451 El Camino Real (at San Mateo Avenue)\u003cbr>\nSan Bruno, CA 94066\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-615-9120\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cleossteakhouse.com\">www.cleossteakhouse.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Cleo Lemes and Jacqueline F. Da Silva\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Bavel Jaime\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Brazilian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Full Meat Buffet, Passion Fruit (Maracuja) Mousse\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> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, on weekend dinners\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> 4-5 days in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly, special lunch and dinner price for kids\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, for up to 30 in a party\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> Yes, on weekends. Brazilian music: singer with a guitar\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Cleo’s Brazilian Steakhouse:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=450\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=448\">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/cp220iPod_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/cleosbrazilian2.jpg\" alt=\"Cleos Brazilian Steakhouse\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/cleosbrazilian3.jpg\" alt=\"Cleos Brazilian Steakhouse\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/cleosbrazilian8.jpg\" alt=\"Cleos Brazilian Steakhouse\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/cleosbrazilian1.jpg\" alt=\"Cleos Brazilian Steakhouse\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/cleosbrazilian7.jpg\" alt=\"Cleos Brazilian Steakhouse\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/cleosbrazilian4.jpg\" alt=\"Cleos Brazilian Steakhouse\" 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=cleos+brazilian+steakhouse&sll=37.488668,-122.227128&sspn=0.01403,0.01914&ie=UTF8&ll=37.631431,-122.407694&spn=0.014005,0.01914&z=14&iwloc=A&om=1&cid=37621826,-122411893,7887469391801659585&output=embed&s=AARTsJrUwThVaKpiTjNxId9T6jDctnFQvA\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=cleos+brazilian+steakhouse&sll=37.488668,-122.227128&sspn=0.01403,0.01914&ie=UTF8&ll=37.631431,-122.407694&spn=0.014005,0.01914&z=14&iwloc=A&om=1&cid=37621826,-122411893,7887469391801659585&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>\n451 El Camino Real (at San Mateo Avenue)\u003cbr>\nSan Bruno, CA 94066\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-615-9120\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cleossteakhouse.com\">www.cleossteakhouse.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Cleo Lemes and Jacqueline F. Da Silva\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Bavel Jaime\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Brazilian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Full Meat Buffet, Passion Fruit (Maracuja) Mousse\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> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, on weekend dinners\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> 4-5 days in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly, special lunch and dinner price for kids\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, for up to 30 in a party\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> Yes, on weekends. Brazilian music: singer with a guitar\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Cleo’s Brazilian Steakhouse: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=483\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=448\">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/cp220iPod_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/cleosbrazilian5.jpg\" alt=\"Skewered Meat\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/cleosbrazilian18.jpg\" alt=\"Buffet items\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/cleosbrazilian15.jpg\" alt=\"Passion Fruit Mousse\" hspace=\"3\">\u003cbr>\n\u003cstrong>Skewered Meats:\u003c/strong> Rump Steak, Lamb, Top Sirloin with Bacon, Pork, Chicken with Bacon, Chicken Hearts, Eye of Round, Chicken Wings, Pork Sausage, Chicken Breast, and Pineapple; \u003cstrong>Full Meat Service Buffet:\u003c/strong> Rice, Greens, Cassava (Yuca), Pao de Queijo (Brazilian Cheese Buns), Lasagna, Abobora (Stewed Pumpkin); Passion Fruit (Maracuja) Mousse\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/leslie-autenreith.jpg\" alt=\"Leslie Autenreith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leslie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mystery Shopper and Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Bruno\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cleo’s Brazilian Steakhouse\u003cbr>\n\u003cstrong>Reviewed Cleo’s Brazilian Steakhouse:\u003c/strong> Saturday May 19, 2007\n\u003cp>When we have plans to go to Cleo’s, we want to think ahead and starve for at least half the day. Trust me, there will be no shortage of food when you get there. We walked in on a Saturday night, and there was a man singing with a guitar, which put us in the Brazilian mood.\u003c/p>\n\u003cp>We all ordered the full meat buffet, which, in my opinion, is the only thing one should order here. First you go to a buffet area with salads and hot dishes that you have go easy on to save your stomach. There have been some different items on each visit, which is great. I love trying some of the more exotic vegetable dishes here, and the lasagna is great, even though most of the time I don’t have enough stomach room for it. They bring out fried bananas to your table. I have tried many fried bananas and these are my favorite, they are ripe and sweet with a light and crispy batter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then the meat starts coming! They bring out a huge skewer of meat to your table, hot from their rotisserie oven. The menu says there are 12 kinds. You choose what piece you would like, and they cut it for you, while you use your tongs to take it from the skewer. On this visit the first one — top sirloin steak — came, and then we knew we had to pace ourselves! This steak was cooked perfectly, and they put a flavorful rub on the outside of everything. One after the other, something different came out, and we loved seeing what was coming next. There was tri-tip, bacon-wrapped chicken breasts, brisket, eye of round, pork, sausage, lamb, chicken hearts (I’m always the only one at our table to take these and yes, I actually love them!), chicken wings, and pineapple with cinnamon. So the food kept coming and coming, and of course, you could ask for more of anything, and they were very friendly about accommodating whatever you’d like. I believe the earlier you get there at dinnertime the better, before some of the meat might get overcooked. The pineapple was wonderful, after being on the rotisserie it was sweet and juicy and the cinnamon gave it a great flavor. After we were full — actually, stuffed — with meat, we asked for more fried bananas for dessert, yum!\u003c/p>\n\u003cp>Not only do we really enjoy the food at Cleo’s, but the whole experience is fun and exotic. We like that this is a low-key casual place that the kids love, and the price is right for this outrageous feast. This is paradise for meat lovers, so we love bringing our carnivorous friends here.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lisa-geduldig.jpg\" alt=\"Lisa Geduldig\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Postrio\u003cbr>\n\u003cstrong>Reviewed Cleo’s Brazilian Steakhouse:\u003c/strong> Thursday, May 31, 2007\n\u003cp>Having spent every January for the past four years in Brazil, I was excited to go to this \u003ci>churrascaria\u003c/i> (Brazilian steakhouse), even though it was in San Bruno and not in Rio. When you travel (or are from another country, I suppose), it’s comforting to be able to find these familiar foods and restaurants where you reside.\u003c/p>\n\u003cp>If you don’t know the area where Cleo’s is, you can miss the place, as we did. It’s on busy Camino Real in San Bruno, next to a Mexican restaurant I’d like to try, and Mr. Pizza Man. We got a parking spot out front, which is always a selling point for San Franciscans. Cleo’s is non-descript. It’s sort of a cafeteria-type environment with nice tablecloths, sans the lunch ladies. The wooden chairs are a tad hard, and the ambience is nice and quiet. There was no wait, which always concerns me, but as our dinner progressed, the restaurant filled up. The staff was very friendly and was receptive to my pidgin Portuguese, so that was an enjoyable aspect of the evening, for me at least. But frankly, the food was mediocre. My friend is more of an entrée kind of gal and ordered Red Snapper: Sauteed with Capers and Lemon Butter Sauce. I tasted it. It was OK, but no great shakes. I, on the other hand, being indecisive and living for the “some of everything” option, AND being versed in the \u003ci>churrascaria\u003c/i> experience, went for Door #1: the buffet.\u003c/p>\n\u003cp>A server comes around to your table and offers you slices of different kinds of meat, one at a time (12, according to the web site) from a skewer, but all the meat I tried was tough and way too salty. In Brazil, the meat served at the \u003ci>churrascarias\u003c/i> is juicy and tasty and not overly salty. The pineapple (with cinnamon) was a tasty treat, but it showed up on the bill as an extra $3 — no big deal, but one would just think that it was included. The buffet was OK, but not fabulous. (Rice, greens, cassava, \u003ci>pão de queijo\u003c/i> — Brazilian cheese buns — lasagna, yummy stewed pumpkin — \u003ci>abóbora\u003c/i>). There were several items I couldn’t eat because they contained dairy.\u003c/p>\n\u003cp>The restaurant, except for the wonderfully friendly staff, was somewhat of a disappointment. Was it because I’ve been to the real thing in Brazil, where the buffet was 4x the size and had tons of variety including sushi? We sat a couple of tables away from the kitchen as someone on Yelp.com had suggested — not at the first table because then you get the outside of the meat, and not too far because then it’s cold by the time it gets to you. But all the cuts tasted the same to me (dry and salty). The price of the buffet ($19.99) was alluring especially since the \u003ci>churrascaria\u003c/i> in San Francisco, that I have \u003ci>not\u003c/i> been to, charges $35. The homemade Passion Fruit (\u003ci>Maracuja\u003c/i>) Mousse was to die for — light and fluffy and not too sweet. It was PERFECT. (There’s cream in it, but I made a concession and ate some; I did some Hail Mary’s first. Don’t tell my rabbi.) I’d drive back down to San Bruno for the dessert in a second. Hell, I’d drive to San Jose. That’s not true. My friend had a glass of Chardonnay which she said was no big deal, and my glass of fresh \u003ci>abacaxi\u003c/i> (pineapple) juice was refreshing and wasn’t weighed down with too much sugar. As we waited for the check that didn’t come, I fondly remembered the Brazilian custom of not bringing the customer the check until s/he asks for it. It’s laidback, and you don’t feel rushed, but if you don’t know about it, it can make an American antsy and impatient. I find it novel; it transported me back to Brazil without the long flight.\u003c/p>\n\u003cp>All in all, except for shooting the breeze in Portuguese and wading in a nice, plump wine glass of passion fruit mousse, Cleo’s needs some culinary improvement. Please! I really wanted to love this place.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/greg-korbel.jpg\" alt=\"Greg Korbel\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lawyer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Port Lobster Shack\u003cbr>\n\u003cstrong>Reviewed Cleo’s Brazilian Steakhouse:\u003c/strong> Wednesday, May 30, 2007\u003c/p>\n\u003cp>Meat, Meat, Meat, Meat, Meat, and Meat! Attention carnivores! Get your fix inside a Mr. Pizza Man? When I first read of Cleo’s Brazilian Steakhouse’s location on their webpage, “next to the Super 8 Motel inside Mr. Pizza Man,” I was a bit concerned. What had \u003ci>Check, Please! Bay Area\u003c/i> gotten me into? However, it was pleasant surprise when we arrived. The Mr. Pizza Man had definitely been upgraded with new tile, fresh paint, and quite a nice bar. While no means highbrow, the interior was quite pleasing.\u003c/p>\n\u003cp>This Brazilian BBQ joint follows the same formula as nearly all \u003ca href=\"http://www.v-brazil.com/culture/cuisine/churrasco.html\">\u003ci>churrascarias\u003c/i>\u003c/a> that have been popping up around the country over the past ten years. For a fixed price you get unlimited trips to the salad/hot bar and loads of freshly skewered and rotisseried meats. At Cleo’s, it’s all about the meat. At our visit, the salad bar was a bit daunting. There was a bit of limp salad and some crusted-over casseroles, but I jumped in and found a few delicious items. The stewed beans, as expected, were quite good, as was the broccoli gratin, and some sort of salad made with what appeared to be a dried, shredded meat with peppers and golden raisins. Don’t know what it was, but it was excellent and the only thing on the salad bar I went back for extras on.\u003c/p>\n\u003cp>But Cleo’s isn’t about salad. It’s about the meat, and it was executed quite well. For your $16.99, you get TWELVE kinds of meat, brought fresh off the grill and carved off the skewers, tableside. The menu list rump steak, lamb, top sirloin with bacon, pork, chicken with bacon, chicken hearts, eye of round, chicken wings, pork sausage, chicken breast, and pineapple. Honestly, I have no idea how many of these we actually sampled, after six courses of MEAT, I went in to a bit of a food coma. It was, however, very good grilled meat, perhaps a bit salty, but the marinades and rubs married well with the meat. My personal favorites were the sirloin and chicken wings.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Cleo’s is a very good restaurant, and the service is friendly and efficient. I would not make it a destination restaurant. However, it could make for a very fun dinner for a large crowd, as we were leaving, a group of about 15 men, each with a bottle of wine, sat down, and they seemed to be having a blast. I recommend it for those at the San Bruno/Daly City area or those needing a meat fix. Not recommended for vegetarians and cardiologists.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n451 El Camino Real (at San Mateo Avenue)\r\nSan Bruno, CA 94066\r\n\u003cstrong>Phone:\u003c/strong> 650-615-9120\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cleossteakhouse.com\">www.cleossteakhouse.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Brazilian\r\nReviewed: \u003cstrong>Summer 2007\u003c/strong>",
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"description": "Location:\r\n451 El Camino Real (at San Mateo Avenue)\r\nSan Bruno, CA 94066\r\nPhone: 650-615-9120\r\nWebsite: www.cleossteakhouse.com\r\nType of Cuisine: Brazilian\r\nReviewed: Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Cleo’s Brazilian Steakhouse: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=483\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=448\">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/cp220iPod_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/cleosbrazilian5.jpg\" alt=\"Skewered Meat\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/cleosbrazilian18.jpg\" alt=\"Buffet items\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/cleosbrazilian15.jpg\" alt=\"Passion Fruit Mousse\" hspace=\"3\">\u003cbr>\n\u003cstrong>Skewered Meats:\u003c/strong> Rump Steak, Lamb, Top Sirloin with Bacon, Pork, Chicken with Bacon, Chicken Hearts, Eye of Round, Chicken Wings, Pork Sausage, Chicken Breast, and Pineapple; \u003cstrong>Full Meat Service Buffet:\u003c/strong> Rice, Greens, Cassava (Yuca), Pao de Queijo (Brazilian Cheese Buns), Lasagna, Abobora (Stewed Pumpkin); Passion Fruit (Maracuja) Mousse\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/leslie-autenreith.jpg\" alt=\"Leslie Autenreith\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Leslie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mystery Shopper and Homemaker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Bruno\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cleo’s Brazilian Steakhouse\u003cbr>\n\u003cstrong>Reviewed Cleo’s Brazilian Steakhouse:\u003c/strong> Saturday May 19, 2007\n\u003cp>When we have plans to go to Cleo’s, we want to think ahead and starve for at least half the day. Trust me, there will be no shortage of food when you get there. We walked in on a Saturday night, and there was a man singing with a guitar, which put us in the Brazilian mood.\u003c/p>\n\u003cp>We all ordered the full meat buffet, which, in my opinion, is the only thing one should order here. First you go to a buffet area with salads and hot dishes that you have go easy on to save your stomach. There have been some different items on each visit, which is great. I love trying some of the more exotic vegetable dishes here, and the lasagna is great, even though most of the time I don’t have enough stomach room for it. They bring out fried bananas to your table. I have tried many fried bananas and these are my favorite, they are ripe and sweet with a light and crispy batter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then the meat starts coming! They bring out a huge skewer of meat to your table, hot from their rotisserie oven. The menu says there are 12 kinds. You choose what piece you would like, and they cut it for you, while you use your tongs to take it from the skewer. On this visit the first one — top sirloin steak — came, and then we knew we had to pace ourselves! This steak was cooked perfectly, and they put a flavorful rub on the outside of everything. One after the other, something different came out, and we loved seeing what was coming next. There was tri-tip, bacon-wrapped chicken breasts, brisket, eye of round, pork, sausage, lamb, chicken hearts (I’m always the only one at our table to take these and yes, I actually love them!), chicken wings, and pineapple with cinnamon. So the food kept coming and coming, and of course, you could ask for more of anything, and they were very friendly about accommodating whatever you’d like. I believe the earlier you get there at dinnertime the better, before some of the meat might get overcooked. The pineapple was wonderful, after being on the rotisserie it was sweet and juicy and the cinnamon gave it a great flavor. After we were full — actually, stuffed — with meat, we asked for more fried bananas for dessert, yum!\u003c/p>\n\u003cp>Not only do we really enjoy the food at Cleo’s, but the whole experience is fun and exotic. We like that this is a low-key casual place that the kids love, and the price is right for this outrageous feast. This is paradise for meat lovers, so we love bringing our carnivorous friends here.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/lisa-geduldig.jpg\" alt=\"Lisa Geduldig\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lisa\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Comedian\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Postrio\u003cbr>\n\u003cstrong>Reviewed Cleo’s Brazilian Steakhouse:\u003c/strong> Thursday, May 31, 2007\n\u003cp>Having spent every January for the past four years in Brazil, I was excited to go to this \u003ci>churrascaria\u003c/i> (Brazilian steakhouse), even though it was in San Bruno and not in Rio. When you travel (or are from another country, I suppose), it’s comforting to be able to find these familiar foods and restaurants where you reside.\u003c/p>\n\u003cp>If you don’t know the area where Cleo’s is, you can miss the place, as we did. It’s on busy Camino Real in San Bruno, next to a Mexican restaurant I’d like to try, and Mr. Pizza Man. We got a parking spot out front, which is always a selling point for San Franciscans. Cleo’s is non-descript. It’s sort of a cafeteria-type environment with nice tablecloths, sans the lunch ladies. The wooden chairs are a tad hard, and the ambience is nice and quiet. There was no wait, which always concerns me, but as our dinner progressed, the restaurant filled up. The staff was very friendly and was receptive to my pidgin Portuguese, so that was an enjoyable aspect of the evening, for me at least. But frankly, the food was mediocre. My friend is more of an entrée kind of gal and ordered Red Snapper: Sauteed with Capers and Lemon Butter Sauce. I tasted it. It was OK, but no great shakes. I, on the other hand, being indecisive and living for the “some of everything” option, AND being versed in the \u003ci>churrascaria\u003c/i> experience, went for Door #1: the buffet.\u003c/p>\n\u003cp>A server comes around to your table and offers you slices of different kinds of meat, one at a time (12, according to the web site) from a skewer, but all the meat I tried was tough and way too salty. In Brazil, the meat served at the \u003ci>churrascarias\u003c/i> is juicy and tasty and not overly salty. The pineapple (with cinnamon) was a tasty treat, but it showed up on the bill as an extra $3 — no big deal, but one would just think that it was included. The buffet was OK, but not fabulous. (Rice, greens, cassava, \u003ci>pão de queijo\u003c/i> — Brazilian cheese buns — lasagna, yummy stewed pumpkin — \u003ci>abóbora\u003c/i>). There were several items I couldn’t eat because they contained dairy.\u003c/p>\n\u003cp>The restaurant, except for the wonderfully friendly staff, was somewhat of a disappointment. Was it because I’ve been to the real thing in Brazil, where the buffet was 4x the size and had tons of variety including sushi? We sat a couple of tables away from the kitchen as someone on Yelp.com had suggested — not at the first table because then you get the outside of the meat, and not too far because then it’s cold by the time it gets to you. But all the cuts tasted the same to me (dry and salty). The price of the buffet ($19.99) was alluring especially since the \u003ci>churrascaria\u003c/i> in San Francisco, that I have \u003ci>not\u003c/i> been to, charges $35. The homemade Passion Fruit (\u003ci>Maracuja\u003c/i>) Mousse was to die for — light and fluffy and not too sweet. It was PERFECT. (There’s cream in it, but I made a concession and ate some; I did some Hail Mary’s first. Don’t tell my rabbi.) I’d drive back down to San Bruno for the dessert in a second. Hell, I’d drive to San Jose. That’s not true. My friend had a glass of Chardonnay which she said was no big deal, and my glass of fresh \u003ci>abacaxi\u003c/i> (pineapple) juice was refreshing and wasn’t weighed down with too much sugar. As we waited for the check that didn’t come, I fondly remembered the Brazilian custom of not bringing the customer the check until s/he asks for it. It’s laidback, and you don’t feel rushed, but if you don’t know about it, it can make an American antsy and impatient. I find it novel; it transported me back to Brazil without the long flight.\u003c/p>\n\u003cp>All in all, except for shooting the breeze in Portuguese and wading in a nice, plump wine glass of passion fruit mousse, Cleo’s needs some culinary improvement. Please! I really wanted to love this place.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/11/greg-korbel.jpg\" alt=\"Greg Korbel\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Lawyer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Port Lobster Shack\u003cbr>\n\u003cstrong>Reviewed Cleo’s Brazilian Steakhouse:\u003c/strong> Wednesday, May 30, 2007\u003c/p>\n\u003cp>Meat, Meat, Meat, Meat, Meat, and Meat! Attention carnivores! Get your fix inside a Mr. Pizza Man? When I first read of Cleo’s Brazilian Steakhouse’s location on their webpage, “next to the Super 8 Motel inside Mr. Pizza Man,” I was a bit concerned. What had \u003ci>Check, Please! Bay Area\u003c/i> gotten me into? However, it was pleasant surprise when we arrived. The Mr. Pizza Man had definitely been upgraded with new tile, fresh paint, and quite a nice bar. While no means highbrow, the interior was quite pleasing.\u003c/p>\n\u003cp>This Brazilian BBQ joint follows the same formula as nearly all \u003ca href=\"http://www.v-brazil.com/culture/cuisine/churrasco.html\">\u003ci>churrascarias\u003c/i>\u003c/a> that have been popping up around the country over the past ten years. For a fixed price you get unlimited trips to the salad/hot bar and loads of freshly skewered and rotisseried meats. At Cleo’s, it’s all about the meat. At our visit, the salad bar was a bit daunting. There was a bit of limp salad and some crusted-over casseroles, but I jumped in and found a few delicious items. The stewed beans, as expected, were quite good, as was the broccoli gratin, and some sort of salad made with what appeared to be a dried, shredded meat with peppers and golden raisins. Don’t know what it was, but it was excellent and the only thing on the salad bar I went back for extras on.\u003c/p>\n\u003cp>But Cleo’s isn’t about salad. It’s about the meat, and it was executed quite well. For your $16.99, you get TWELVE kinds of meat, brought fresh off the grill and carved off the skewers, tableside. The menu list rump steak, lamb, top sirloin with bacon, pork, chicken with bacon, chicken hearts, eye of round, chicken wings, pork sausage, chicken breast, and pineapple. Honestly, I have no idea how many of these we actually sampled, after six courses of MEAT, I went in to a bit of a food coma. It was, however, very good grilled meat, perhaps a bit salty, but the marinades and rubs married well with the meat. My personal favorites were the sirloin and chicken wings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cleo’s is a very good restaurant, and the service is friendly and efficient. I would not make it a destination restaurant. However, it could make for a very fun dinner for a large crowd, as we were leaving, a group of about 15 men, each with a bottle of wine, sat down, and they seemed to be having a blast. I recommend it for those at the San Bruno/Daly City area or those needing a meat fix. Not recommended for vegetarians and cardiologists.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 19 (219) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Da Lian Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=440\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=410\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>The Mountain House Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=433\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=411\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=447\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Buca di Beppo\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=425\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=412\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/yb-0psqcVHc&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp219iPod_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\">\u003cbr>\n\u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb>2006 Merryvale “Starmont” Sauvignon Blanc, Napa Valley, California $18\u003c/b>\u003cbr>\nFrom their well-priced Starmont line to the classy (and pricey) red blend “Profile,” Merryvale ranks among the bearers of quality in Napa Valley. This racy, refreshingly crip white wine is one to pour with chicken satay and peanut sauce or seared scallops.\u003c/p>\n\u003cp>\u003cb>What to Sip: The Mountain House Restaurant\u003c/b>\u003c/p>\n\u003cp>Considering the Mountain House’s rustic wooded setting and game-influenced menu, I expected their wine list to be focused on bold, beefy reds.\u003c/p>\n\u003cp>The two-page list, though small, does deliver plenty of hearty reds to complement the fare but isn’t shy on a good selection of whites, either. The focus as a diner should be to sample the extremely well-priced wines from several local producers in the Woodside and Santa Cruz Mountains areas.\u003c/p>\n\u003cp>For a smooth red blend try the \u003cstrong>Thomas Fogarty “Skyline Red” ($30)\u003c/strong>, which has enough heft to pair with the massive double cut pork chops. The rack of lamb or venison begs for an earthy Cabernet Sauvignon so reach for \u003cstrong>Woodside Vineyards’ \u003c/strong>version priced again at a cool $30.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Those sipping whites with their Cajun popcorn shrimp or Chinese chicken salad should try the juicy \u003cstrong>Storrs Chardonnay from the Santa Cruz Mountains ($34)\u003c/strong> or the floral-scented, zesty \u003cstrong>Thomas Fogarty Gewurztraminer ($27)\u003c/strong>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 19 (219) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Da Lian Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=440\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=410\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>The Mountain House Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=433\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=411\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=447\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Buca di Beppo\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=425\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=412\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/yb-0psqcVHc&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp219iPod_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\">\u003cbr>\n\u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb>2006 Merryvale “Starmont” Sauvignon Blanc, Napa Valley, California $18\u003c/b>\u003cbr>\nFrom their well-priced Starmont line to the classy (and pricey) red blend “Profile,” Merryvale ranks among the bearers of quality in Napa Valley. This racy, refreshingly crip white wine is one to pour with chicken satay and peanut sauce or seared scallops.\u003c/p>\n\u003cp>\u003cb>What to Sip: The Mountain House Restaurant\u003c/b>\u003c/p>\n\u003cp>Considering the Mountain House’s rustic wooded setting and game-influenced menu, I expected their wine list to be focused on bold, beefy reds.\u003c/p>\n\u003cp>The two-page list, though small, does deliver plenty of hearty reds to complement the fare but isn’t shy on a good selection of whites, either. The focus as a diner should be to sample the extremely well-priced wines from several local producers in the Woodside and Santa Cruz Mountains areas.\u003c/p>\n\u003cp>For a smooth red blend try the \u003cstrong>Thomas Fogarty “Skyline Red” ($30)\u003c/strong>, which has enough heft to pair with the massive double cut pork chops. The rack of lamb or venison begs for an earthy Cabernet Sauvignon so reach for \u003cstrong>Woodside Vineyards’ \u003c/strong>version priced again at a cool $30.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Those sipping whites with their Cajun popcorn shrimp or Chinese chicken salad should try the juicy \u003cstrong>Storrs Chardonnay from the Santa Cruz Mountains ($34)\u003c/strong> or the floral-scented, zesty \u003cstrong>Thomas Fogarty Gewurztraminer ($27)\u003c/strong>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "da-lian-restaurant-info",
"title": "Da Lian: Restaurant Info",
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"content": "\u003cp>\u003cstrong>Da Lian:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=410\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=409\">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/cp219iPod_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/40/2007/10/dalian1.jpg\" alt=\"Da Lian\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/dalian6.jpg\" alt=\"Da Lian\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/dalian12.jpg\" alt=\"Da Lian\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/dalian3.jpg\" alt=\"Da Lian\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/dalian9.jpg\" alt=\"Da Lian\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/dalian4.jpg\" alt=\"Da Lian\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=da+lian+restaurant&sll=37.0625,-95.677068&sspn=46.630055,79.892578&ie=UTF8&mrt=kmlkmz&cid=37877053,-122268972,3581138444143983395&s=AARTsJqmch6XgbyuGxTlhtMqnEyw8kt-dA&ll=37.888876,-122.262383&spn=0.023708,0.036564&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=da+lian+restaurant&sll=37.0625,-95.677068&sspn=46.630055,79.892578&ie=UTF8&mrt=kmlkmz&cid=37877053,-122268972,3581138444143983395&ll=37.888876,-122.262383&spn=0.023708,0.036564&z=14&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1674 Shattuck Avenue (at Virginia Street)\u003cbr>\nBerkeley, CA 94709\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-883-1883\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> : Benli Zou and Lihong Huang\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> : Benli Zou\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern Chinese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> : Lamb or Oyster with Chinese Pickled Cabbage Soup, Shrimp and Chive Boiled Dumpings, Sesame Bread with Green Onion, House Special Smoked Pork\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> $8/bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch (lunch specials served Mon-Sat), 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, ATM, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> One 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, but no wheelchair access to restroom\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Da Lian:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=410\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=409\">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/cp219iPod_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/40/2007/10/dalian1.jpg\" alt=\"Da Lian\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/dalian6.jpg\" alt=\"Da Lian\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/dalian12.jpg\" alt=\"Da Lian\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/dalian3.jpg\" alt=\"Da Lian\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/dalian9.jpg\" alt=\"Da Lian\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/dalian4.jpg\" alt=\"Da Lian\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=da+lian+restaurant&sll=37.0625,-95.677068&sspn=46.630055,79.892578&ie=UTF8&mrt=kmlkmz&cid=37877053,-122268972,3581138444143983395&s=AARTsJqmch6XgbyuGxTlhtMqnEyw8kt-dA&ll=37.888876,-122.262383&spn=0.023708,0.036564&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=da+lian+restaurant&sll=37.0625,-95.677068&sspn=46.630055,79.892578&ie=UTF8&mrt=kmlkmz&cid=37877053,-122268972,3581138444143983395&ll=37.888876,-122.262383&spn=0.023708,0.036564&z=14&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1674 Shattuck Avenue (at Virginia Street)\u003cbr>\nBerkeley, CA 94709\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-883-1883\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> : Benli Zou and Lihong Huang\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> : Benli Zou\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern Chinese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> : Lamb or Oyster with Chinese Pickled Cabbage Soup, Shrimp and Chive Boiled Dumpings, Sesame Bread with Green Onion, House Special Smoked Pork\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> $8/bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:00am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:00am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:00am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:00am-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch (lunch specials served Mon-Sat), 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, ATM, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> One 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, but no wheelchair access to restroom\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>Da Lian Restaurant: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=440\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=409\">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/cp219iPod_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/40/2007/10/dalian14.jpg\" alt=\"Oysters and Shredded Pickled Cabbage Soup\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/dalian16.jpg\" alt=\"Crispy Duck Deep Fried with Chinese Spices\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/dalian18.jpg\" alt=\"Kung Pao Calamari\" hspace=\"3\">\u003cbr>\nOysters and Shredded Pickled Cabbage Soup, Crispy Duck Deep-Fried with Chinese Spices with Homemade Buns and Hoisin Sauce, Kung Pao Calamari\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/marcia-kerwit.jpg\" alt=\"Marcia Kerwit\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marcia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Chi Gung and Tai Chi Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Da Lian\u003cbr>\n\u003cstrong>Reviewed Da Lian:\u003c/strong> Friday, June 1, 2007\u003c/p>\n\u003cp>I first went to Da Lian soon after they opened in December 2006, because I actually lived in DaLian in China’s northeast for a year (1985-6). DaLian is China’s northernmost ice-free harbor and it’s on the Yellow Sea (BoHai), so seafood is a major influence on the cuisine. In the fall in Northern China, people were pickling or drying vegetables in preparation for the winter. I went back to Da Lian in September 2006 and one of the features in restaurants is serving an enormous bowl of soup whether you are one, two, or many people. I’ve eaten at Da Lian in Berkeley about six times in the past year and a half. In the past I’ve leaned toward their lamb and pickled cabbage soup and their chive and shrimp boiled dumplings. This time I decided to order something I hadn’t had before, which was the oyster, pickled cabbage, and tofu clay pot (soup). It was fabulous. The broth looks, for all the world, like dishwater but actually has exceptional flavor from the pickled cabbage — just the right amount of sourness, which somehow brings out the flavor of the oysters. I don’t know how they do it, but it works. And the shredded pickled cabbage was perfect in texture and flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The mu shu scallops is a very delicate dish and their wrappers are just right — not the usual stretchy ones I’ve gotten in other restaurants, but actually more like a crepe. I went with two friends, one of whom cannot eat wheat, so I brought some rice paper rounds and organic wheat-free hoisin sauce (carried by most health food stores), so that we could all share the mu shu scallops. The wait staff was very accommodating in bringing a bowl for water to soak the rice paper, once she understood what we were doing.\u003c/p>\n\u003cp>The asparagus were very fresh, crisp, and tender. These three dishes were more than enough for the three of us — the portions are generous and the soup would have fed a much larger group, although we managed to finish it all.\u003c/p>\n\u003cp>The owners went through a long renovation process and now have their own distinctive, modern, understated decor. On all my visits the restaurant has had a quiet ambience, so that I’ve always been able to have comfortable conversations. The staff is very attentive, checking in to replenish water and tea and see if we needed anything.\u003c/p>\n\u003cp>I’ve gone to Da Lian with different friends and, generally, when we get together, and are discussing where to eat, they want to go back there. So that’s a good sign, too. As far as parking is concerned, I generally find parking within a block of the restaurant and sometimes right in front.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/helen-roberts.jpg\" alt=\"Helen Tribble-Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Helen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consumer Services Manager and Sausage Maker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buca di Beppo\u003cbr>\n\u003cstrong>Reviewed Da Lian:\u003c/strong> Saturday June 2, 2007\n\u003cp>First of all, I have to admit I eat Chinese food at least four times a week. I eat all kinds, like dim sum, Cantonese, Chinoise, Szechwan and Mandarin. So, when I saw Da Lian listed as the best Chinese restaurant in Berkeley, I thought, “Yeah, right!” But right now I have to admit I have been humbled. From my first sip of Sizzling Rice Soup I was hooked and speechless (well, almost). Each dish was a source of amazement. I ordered the eggplant just to impress my friends, but it turned out to be a melt-in-your-mouth delight, with a subtle hint of sweetness, garlic, and star anise. Crispy duck was exactly as described: deep-fried with Chinese spices. At other restaurants, you get mostly skin with a little meat, but Da Lian served half the bird. This dish was served with \u003ci>homemade\u003c/i> buns and a nice thick hoisin sauce. By the time we tasted the Chicken Chow Fun, I was ready to hug the cook. I kept asking my friends if they thought our server had brought her mother from home to cook in the kitchen. I mean, there had to be somebody’s grandmother cooking in there. I was almost hysterical with this thought. I never had homemade Chinese food before, but it must taste like this: simple seasonings, no MSG, and I swear I tasted love.\u003c/p>\n\u003cp>Parking was a bear, we circled so many times I thought we would miss our reservation. The next time I go I will give myself extra time just to find parking. My guests were visiting from Vermont for the weekend. They are coming back in several weeks. At first, I thought they were coming to spend more time with me, but they mentioned Da Lian so many times to so many people during the weekend, I’m getting a little jealous. I promised we would go again when they return. However, I know I will sneak out and go again without them before they come back. Make the time to visit this quaint, ordinary looking restaurant — it is simply incredible.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/lou-kostura.jpg\" alt=\"Lou Kostura\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lou\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airplane Mechanic and Horse Enthusiast\u003cbr>\n\u003cstrong>Location:\u003c/strong> Belmont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Mountain House Restaurant\u003cbr>\n\u003cstrong>Reviewed Da Lian:\u003c/strong> Saturday, May 19, 2007\n\u003cp>My overall experience at Da Lian was average. We went at around 7:00pm on Saturday and found the restaurant with very few patrons, actually almost empty. We were very promptly seated. Service was very good, however there was a bit of a communication issue with the waitstaff as I believe their English was limited. Each time we asked about a dish it was answered with a friendly smile, a nod, and a, “Yes, it is very good.” Not much help there. I looked up some reviews on the Internet before we went, and figured the Northern Chinese entrees were their specialty and were suppose to be excellent, so that was the way I intended to order. The menu had a lot of choices, with a few more items I would have liked to try.\u003c/p>\n\u003cp>We started out with the stereotypical vegetarian spring rolls, which were okay, but nothing to write home about. I ordered my main course from the Chef Specials Menu: Deluxe Seafood in a Clay Pot. I was very impressed when this arrived, as the clay pot was just heaping with seafood. Mussels, calamari, prawns, and scallops in a black bean sauce. The seafood was cooked to perfection although the sauce was very bland and tasteless. I was not, overall, impressed with this dish.\u003c/p>\n\u003cp>My wife ordered the kung pao calamari, and, to quote her, “The best kung pao I’ve had in years.” I also enjoyed the kung pao, it was spiced very nicely and had a wonderful flavor. A much better dish than what I had ordered for myself. Portions were large and a good value.\u003c/p>\n\u003cp>The tea was very good, though not very hot. The wine list was very limited, however what was on the list was very palatable. The list of beers was very generic, other than one Chinese beer.\u003c/p>\n\u003cp>As for the restaurant itself, the atmosphere seemed kind of sterile to me. The walls are tan and dark brown, and the wall art is all aligned perfectly like soldiers in formation. However, the tile flooring is gorgeous. I guess I look for more gold and reds in a Chinese restaurant. Tables were spaced nicely, so it did not seem cramped inside. The restrooms were very clean, and this has always been one of my pet peeves. I expect a restaurant to have an immaculate restroom, and this one did. The light rock music playing softly in the back ground was also a very nice touch.\u003c/p>\n\u003cp>Parking is only street parking, and we had to park about a block and a half away, and the commute from the Peninsula was terrible. It took over an hour to get there, and with the Bay Bridge toll plaza, it took us almost two hours to get home. We left Berkeley at 9:30pm and arrived home at 11:30pm.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The burning question is always: would you go back and try it again? I found Da Lian to be an average Chinese restaurant and would not go out of my way to make the 80 mile round trip and deal with bridge tolls and traffic just to go there. However, there were some other interesting sounding items on the menu I would try, so if I found myself in Berkeley again and wanted Chinese food, I would give them another chance.\u003c/p>\n\n",
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"description": "Location:\r\n1674 Shattuck Avenue (at Virginia Street)\r\nBerkeley, CA 94709\r\nPhone: 510-883-1883\r\nType of Cuisine: Northern Chinese\r\nReviewed: Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Da Lian Restaurant: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=440\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=409\">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/cp219iPod_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/40/2007/10/dalian14.jpg\" alt=\"Oysters and Shredded Pickled Cabbage Soup\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/dalian16.jpg\" alt=\"Crispy Duck Deep Fried with Chinese Spices\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/dalian18.jpg\" alt=\"Kung Pao Calamari\" hspace=\"3\">\u003cbr>\nOysters and Shredded Pickled Cabbage Soup, Crispy Duck Deep-Fried with Chinese Spices with Homemade Buns and Hoisin Sauce, Kung Pao Calamari\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/marcia-kerwit.jpg\" alt=\"Marcia Kerwit\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marcia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Chi Gung and Tai Chi Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Da Lian\u003cbr>\n\u003cstrong>Reviewed Da Lian:\u003c/strong> Friday, June 1, 2007\u003c/p>\n\u003cp>I first went to Da Lian soon after they opened in December 2006, because I actually lived in DaLian in China’s northeast for a year (1985-6). DaLian is China’s northernmost ice-free harbor and it’s on the Yellow Sea (BoHai), so seafood is a major influence on the cuisine. In the fall in Northern China, people were pickling or drying vegetables in preparation for the winter. I went back to Da Lian in September 2006 and one of the features in restaurants is serving an enormous bowl of soup whether you are one, two, or many people. I’ve eaten at Da Lian in Berkeley about six times in the past year and a half. In the past I’ve leaned toward their lamb and pickled cabbage soup and their chive and shrimp boiled dumplings. This time I decided to order something I hadn’t had before, which was the oyster, pickled cabbage, and tofu clay pot (soup). It was fabulous. The broth looks, for all the world, like dishwater but actually has exceptional flavor from the pickled cabbage — just the right amount of sourness, which somehow brings out the flavor of the oysters. I don’t know how they do it, but it works. And the shredded pickled cabbage was perfect in texture and flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The mu shu scallops is a very delicate dish and their wrappers are just right — not the usual stretchy ones I’ve gotten in other restaurants, but actually more like a crepe. I went with two friends, one of whom cannot eat wheat, so I brought some rice paper rounds and organic wheat-free hoisin sauce (carried by most health food stores), so that we could all share the mu shu scallops. The wait staff was very accommodating in bringing a bowl for water to soak the rice paper, once she understood what we were doing.\u003c/p>\n\u003cp>The asparagus were very fresh, crisp, and tender. These three dishes were more than enough for the three of us — the portions are generous and the soup would have fed a much larger group, although we managed to finish it all.\u003c/p>\n\u003cp>The owners went through a long renovation process and now have their own distinctive, modern, understated decor. On all my visits the restaurant has had a quiet ambience, so that I’ve always been able to have comfortable conversations. The staff is very attentive, checking in to replenish water and tea and see if we needed anything.\u003c/p>\n\u003cp>I’ve gone to Da Lian with different friends and, generally, when we get together, and are discussing where to eat, they want to go back there. So that’s a good sign, too. As far as parking is concerned, I generally find parking within a block of the restaurant and sometimes right in front.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/helen-roberts.jpg\" alt=\"Helen Tribble-Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Helen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consumer Services Manager and Sausage Maker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buca di Beppo\u003cbr>\n\u003cstrong>Reviewed Da Lian:\u003c/strong> Saturday June 2, 2007\n\u003cp>First of all, I have to admit I eat Chinese food at least four times a week. I eat all kinds, like dim sum, Cantonese, Chinoise, Szechwan and Mandarin. So, when I saw Da Lian listed as the best Chinese restaurant in Berkeley, I thought, “Yeah, right!” But right now I have to admit I have been humbled. From my first sip of Sizzling Rice Soup I was hooked and speechless (well, almost). Each dish was a source of amazement. I ordered the eggplant just to impress my friends, but it turned out to be a melt-in-your-mouth delight, with a subtle hint of sweetness, garlic, and star anise. Crispy duck was exactly as described: deep-fried with Chinese spices. At other restaurants, you get mostly skin with a little meat, but Da Lian served half the bird. This dish was served with \u003ci>homemade\u003c/i> buns and a nice thick hoisin sauce. By the time we tasted the Chicken Chow Fun, I was ready to hug the cook. I kept asking my friends if they thought our server had brought her mother from home to cook in the kitchen. I mean, there had to be somebody’s grandmother cooking in there. I was almost hysterical with this thought. I never had homemade Chinese food before, but it must taste like this: simple seasonings, no MSG, and I swear I tasted love.\u003c/p>\n\u003cp>Parking was a bear, we circled so many times I thought we would miss our reservation. The next time I go I will give myself extra time just to find parking. My guests were visiting from Vermont for the weekend. They are coming back in several weeks. At first, I thought they were coming to spend more time with me, but they mentioned Da Lian so many times to so many people during the weekend, I’m getting a little jealous. I promised we would go again when they return. However, I know I will sneak out and go again without them before they come back. Make the time to visit this quaint, ordinary looking restaurant — it is simply incredible.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/lou-kostura.jpg\" alt=\"Lou Kostura\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lou\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airplane Mechanic and Horse Enthusiast\u003cbr>\n\u003cstrong>Location:\u003c/strong> Belmont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Mountain House Restaurant\u003cbr>\n\u003cstrong>Reviewed Da Lian:\u003c/strong> Saturday, May 19, 2007\n\u003cp>My overall experience at Da Lian was average. We went at around 7:00pm on Saturday and found the restaurant with very few patrons, actually almost empty. We were very promptly seated. Service was very good, however there was a bit of a communication issue with the waitstaff as I believe their English was limited. Each time we asked about a dish it was answered with a friendly smile, a nod, and a, “Yes, it is very good.” Not much help there. I looked up some reviews on the Internet before we went, and figured the Northern Chinese entrees were their specialty and were suppose to be excellent, so that was the way I intended to order. The menu had a lot of choices, with a few more items I would have liked to try.\u003c/p>\n\u003cp>We started out with the stereotypical vegetarian spring rolls, which were okay, but nothing to write home about. I ordered my main course from the Chef Specials Menu: Deluxe Seafood in a Clay Pot. I was very impressed when this arrived, as the clay pot was just heaping with seafood. Mussels, calamari, prawns, and scallops in a black bean sauce. The seafood was cooked to perfection although the sauce was very bland and tasteless. I was not, overall, impressed with this dish.\u003c/p>\n\u003cp>My wife ordered the kung pao calamari, and, to quote her, “The best kung pao I’ve had in years.” I also enjoyed the kung pao, it was spiced very nicely and had a wonderful flavor. A much better dish than what I had ordered for myself. Portions were large and a good value.\u003c/p>\n\u003cp>The tea was very good, though not very hot. The wine list was very limited, however what was on the list was very palatable. The list of beers was very generic, other than one Chinese beer.\u003c/p>\n\u003cp>As for the restaurant itself, the atmosphere seemed kind of sterile to me. The walls are tan and dark brown, and the wall art is all aligned perfectly like soldiers in formation. However, the tile flooring is gorgeous. I guess I look for more gold and reds in a Chinese restaurant. Tables were spaced nicely, so it did not seem cramped inside. The restrooms were very clean, and this has always been one of my pet peeves. I expect a restaurant to have an immaculate restroom, and this one did. The light rock music playing softly in the back ground was also a very nice touch.\u003c/p>\n\u003cp>Parking is only street parking, and we had to park about a block and a half away, and the commute from the Peninsula was terrible. It took over an hour to get there, and with the Bay Bridge toll plaza, it took us almost two hours to get home. We left Berkeley at 9:30pm and arrived home at 11:30pm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The burning question is always: would you go back and try it again? I found Da Lian to be an average Chinese restaurant and would not go out of my way to make the 80 mile round trip and deal with bridge tolls and traffic just to go there. However, there were some other interesting sounding items on the menu I would try, so if I found myself in Berkeley again and wanted Chinese food, I would give them another chance.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "the-mountain-house-restaurant-info",
"title": "The Mountain House: Restaurant Info",
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"content": "\u003cp>\u003cstrong>The Mountain House Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=411\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=447\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=409\">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/cp219iPod_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/40/2007/10/mountainhouse6.jpg\" alt=\"The Mountain House Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mountainhouse15.jpg\" alt=\"The Mountain House Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mountainhouse8.jpg\" alt=\"The Mountain House Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mountainhouse7.jpg\" alt=\"The Mountain House Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mountainhouse5.jpg\" alt=\"The Mountain House Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mountainhouse2.jpg\" alt=\"The Mountain House Restaurant\" 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=the+mountain+house+restaurant+woodside,+ca&ie=UTF8&ll=37.4784,-122.305641&spn=0.227923,0.271225&z=12&iwloc=A&om=1&cid=37438343,-122322482,10099752130079212724&output=embed&s=AARTsJq29mFOJzRYEDfDBKNEXCnp7Sbs4g\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=the+mountain+house+restaurant+woodside,+ca&ie=UTF8&ll=37.4784,-122.305641&spn=0.227923,0.271225&z=12&iwloc=A&om=1&cid=37438343,-122322482,10099752130079212724&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n13808 Skyline Boulevard (at Henrik Ibsen Park Road)\u003cbr>\nWoodside, CA 94062\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-851-8541\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:jerry@themountainhouse.com\">Jerry@themountainhouse.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.themountainhouse.com\">www.themountainhouse.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Jerry and Lorraine Olson\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jerry Olson\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Jerry Olson\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> : Game Meats, Fresh Seafood, Rack of Lamb\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> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: Closed\u003cbr>\nWednesday: : 5:30pm-9:00pm\u003cbr>\nThursday: 5:30pm-9:00pm\u003cbr>\nFriday: 5:30pm-10:00pm\u003cbr>\nSaturday: 5:30pm-10:00pm\u003cbr>\nSunday: 2:00pm (bar, bar food menu) 5:00pm-9:00pm (dining room, dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and Visa, MasterCard, American Express, Discover, Diner’s Club\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Suggested, not required\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (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> Yes\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=the+mountain+house+restaurant+woodside,+ca&ie=UTF8&ll=37.4784,-122.305641&spn=0.227923,0.271225&z=12&iwloc=A&om=1&cid=37438343,-122322482,10099752130079212724&output=embed&s=AARTsJq29mFOJzRYEDfDBKNEXCnp7Sbs4g\">\u003c/iframe>\u003cbr />\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=the+mountain+house+restaurant+woodside,+ca&ie=UTF8&ll=37.4784,-122.305641&spn=0.227923,0.271225&z=12&iwloc=A&om=1&cid=37438343,-122322482,10099752130079212724&source=embed\">View Larger Map\u003c/a>\r\n\u003cstrong>Location:\u003c/strong>\r\n13808 Skyline Boulevard (at Henrik Ibsen Park Road)\r\n\u003cstrong>Phone:\u003c/strong> 650-851-8541\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.themountainhouse.com\">www.themountainhouse.com\u003c/a>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=411\">\u003cstrong>Reviews\u003c/strong>\u003c/a>\r\nWoodside, CA 94062",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Mountain House Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=411\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=447\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=409\">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/cp219iPod_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/40/2007/10/mountainhouse6.jpg\" alt=\"The Mountain House Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mountainhouse15.jpg\" alt=\"The Mountain House Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mountainhouse8.jpg\" alt=\"The Mountain House Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mountainhouse7.jpg\" alt=\"The Mountain House Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mountainhouse5.jpg\" alt=\"The Mountain House Restaurant\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mountainhouse2.jpg\" alt=\"The Mountain House Restaurant\" 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=the+mountain+house+restaurant+woodside,+ca&ie=UTF8&ll=37.4784,-122.305641&spn=0.227923,0.271225&z=12&iwloc=A&om=1&cid=37438343,-122322482,10099752130079212724&output=embed&s=AARTsJq29mFOJzRYEDfDBKNEXCnp7Sbs4g\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=the+mountain+house+restaurant+woodside,+ca&ie=UTF8&ll=37.4784,-122.305641&spn=0.227923,0.271225&z=12&iwloc=A&om=1&cid=37438343,-122322482,10099752130079212724&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>\n13808 Skyline Boulevard (at Henrik Ibsen Park Road)\u003cbr>\nWoodside, CA 94062\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-851-8541\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:jerry@themountainhouse.com\">Jerry@themountainhouse.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.themountainhouse.com\">www.themountainhouse.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Jerry and Lorraine Olson\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jerry Olson\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Jerry Olson\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> : Game Meats, Fresh Seafood, Rack of Lamb\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> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: Closed\u003cbr>\nWednesday: : 5:30pm-9:00pm\u003cbr>\nThursday: 5:30pm-9:00pm\u003cbr>\nFriday: 5:30pm-10:00pm\u003cbr>\nSaturday: 5:30pm-10:00pm\u003cbr>\nSunday: 2:00pm (bar, bar food menu) 5:00pm-9:00pm (dining room, dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and Visa, MasterCard, American Express, Discover, Diner’s Club\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Suggested, not required\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (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> Yes\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>The Mountain House Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=433\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=447\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=409\">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/cp219iPod_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/40/2007/10/mountainhouse11.jpg\" alt=\"Grilled Romaine Salad with Red Pepper Puree Dressing\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mountainhouse16.jpg\" alt=\"Ostrich with Potatoes and Vegetables\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mountainhouse18.jpg\" alt=\"Panna Cotta with Balsamic Strawberries\" hspace=\"3\">\u003cbr>\nGrilled Romaine Salad with Red Pepper Puree Dressing, Ostrich with Potatoes and Vegetables, Panna Cotta with Balsamic Strawberries\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/lou-kostura.jpg\" alt=\"Lou Kostura\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lou\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airplane Mechanic and Horse Enthusiast\u003cbr>\n\u003cstrong>Location:\u003c/strong> Belmont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Mountain House Restaurant\u003cbr>\n\u003cstrong>Reviewed The Mountain House Restaurant:\u003c/strong> Saturday, June 2, 2007\n\u003cp>Just when you think The Mountain House can not possible be any better, it is.\u003c/p>\n\u003cp>We started out driving thru the fog on Highway 35, just to have it clear up just as we approached the restaurant nestled nicely in the Redwoods — always a retreat from the hustle bustle of the city and only a 20 minute drive from the peninsula. The building itself was built in the 1920’s and is painted a barn red. It has a very nice fireplace as you enter thru the bar and a second fireplace in the dining room. The dining room is decorated in antiques and old photos, and is romantically lit. A very nice, fully enclosed patio area with views of the Redwoods is available year round. Local horsemen often ride here from the peninsula and tie their horses to the hitching rails out front. The nice thing here is you can be comfortable in jeans as well as a tux — anything goes. You enter through the bar area and see many of the local folks just hanging out. We kind of see it as rustic elegance.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We were greeted by name when we entered and were promptly seated in the section of our favorite waiter, Wade. I glanced at the reservation book, and they had Wades’ name next to ours even without my asking. He has always taken great care of us over the years of us dining here and we usually request him as our server, however \u003cb>all the staff\u003c/b> is extremely helpful and knowledgeable.\u003c/p>\n\u003cp>Drink orders were taken, and Wade told us about the nightly specials, he has a way of making everything sound so good (and it is). I just enjoy listening to him describe them even though I had just read them on the specials board. I think he could make ice cubes sound delicious to Eskimos.\u003c/p>\n\u003cp>We started out with an appetizer of pan-seared Cajun scallops over an avocado relish that was fantastic. We then ordered the night’s special salad, which was two grilled hearts of romaine lettuce in a red pepper vinaigrette with radishes, onion, and bell pepper. This was a large enough salad that we could have shared. Our entrees were both from the nightly specials board: the Alaskan halibut was served topped with a fresh tomato salsa and had a side of fresh veggies and rice pilaf, and the veal t-bone was served on top of caramelized onions with a Bing cherry demi-glaze and garlic mashed potatoes and fresh veggies. Portions were large, cooked to perfection. The halibut was light, flaky, and with a good flavor. The veal t-bone cooked rare and the 14-ounce cut melted in your mouth without chewing.\u003c/p>\n\u003cp>After the main course, we were too full to have dessert, even though there were two desserts on the specials board that sounded heavenly, and we have eaten desserts in the past here that were absolutely decadent. We did opt for a glass of olallieberry wine for dessert, which was like chewing on the berries themselves.\u003c/p>\n\u003cp>After dinner we retired to the small but nicely decorated smokers patio (away from anyone it might offend) to enjoy a fine cigar and to look up to the clear starry sky and the majestic Redwoods. We met four of the most interesting gentlemen who were enjoying a cigar after dinner and raving about the same things I felt myself. They, too, have been dining here for years.\u003c/p>\n\u003cp>The owner and chef Jerry comes into the dining room regularly to meet and greet everyone, check on everything, and just to say “hey” to regulars. A very family feel. Again, going to The Mountain House is a true dining experience. Quality and service are impeccable. Decor and atmosphere, romantic. Never rushed with food being brought too soon. It is our place to have special nights out, or even a Sunday lunch in the bar, as they have a nice bar menu also.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/marcia-kerwit.jpg\" alt=\"Marcia Kerwit\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marcia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Chi Gung and Tai Chi Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Da Lian\u003cbr>\n\u003cstrong>Reviewed The Mountain House Restaurant:\u003c/strong> Saturday, June 2, 2007\u003c/p>\n\u003cp>The Mountain House is not my idea of fine dining. On the plus side was the setting outside (trees, quiet, rustic) and a comfortable dining room. The service was attentive to details. I’d made a reservation for three, and our table was waiting for us. The drive on a two-lane country road was pleasant (although it was an hour altogether from Oakland). Cars were parked in a seemingly haphazard way in the front and it was hard to avoid walking in some mud.\u003c/p>\n\u003cp>Now, to the food. My dinner companions started out with a Caesar salad and a grilled romaine salad with a red pepper puree dressing, and I had a taste of each. Both salads were tasty, and I would have enjoyed eating either one. The soup was bland, which was okay with me, but they bothered to put grated cheddar on the top, which melted and was stretchy and dripping from the spoon and had no real flavor. My companions had the salmon and the halibut and I also got a taste of each. They tasted like what they were, which was okay. My buffalo steak was good — I’d asked for rare and it was rare (what the French call “point bleu”) so that was a plus — and the onion/mushroom accompaniment was tasty. There was a large broccoli floret that was too al dente for my taste, and a whole carrot, which I thought was steamed but was actually raw. The mashed potatoes were billed as “garlic” mashed potatoes, but they must have just waved the clove over it.\u003c/p>\n\u003cp>For dessert, two of us shared the panna cotta with balsamic strawberries. The panna cotta by itself was like vanilla pudding out of the box in the sense of too much gelatin (instead of cream??), but when I ate a spoonful together with the strawberry slice, it was very tasty. I hadn’t thought of putting balsamic vinegar on fruit and that was a revelation, and the only part of the meal I really enjoyed.\u003c/p>\n\u003cp>No, I would not recommend this place to friends. I consider this meal on the expensive side but would have felt differently if the food had more panache. My choices from the menu were based on hoping that the simple dishes would be “perfect,” which I had found to be true at Entre Nous in San Francisco, for example, and many ethnic restaurants, and for a lot less money. I purposely avoided the dishes that had sauces that sounded like an attempt to be overly cosmopolitan, stylish, daring, or whatever.\u003c/p>\n\u003cp>Total Rating: so-so\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/helen-roberts.jpg\" alt=\"Helen Tribble-Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Helen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consumer Services Manager and Sausage Maker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buca di Beppo\u003cbr>\n\u003cstrong>Reviewed The Mountain House Restaurant:\u003c/strong> Saturday May 26, 2007\n\u003cp>The Mountain House proved to be an adventure in dining from the beginning. Driving from the Bay Area on a warm sunny evening turned into a grey evening with heavy fog to the point of rain. The parking was helter-skelter with my three-inch high heels melting into the soggy earth — oh what a feeling! I tried running towards the smoke that blows from the front of the restaurant because of their huge fireplace in the bar. I was in search of warmth and needed to get out of the big drops of fog and strong winds on day that was sunny elsewhere. Once inside, we were greeted warmly, and were seated swiftly with lots of pleasant chatting. We were seated in the enclosed patio, which provides a wonderful feeling of being in the treetops and swirling fog. I was settling in for a nice evening of intimate conversation. Most of the surrounding tables were full of couples talking low and enjoying the tabletop candlelight. All of a sudden, from the next table, which held 10 people, came the swooping, screaming cries (singing?) of, “HAPPY BIRTHDAY TO YOU!” Louder than I’ve ever even heard at Chuck E. Cheese, there was whistling and cheers and clapping. It was so unexpected that the rest of us in the dining room looked at one another, stunned, even the waitstaff seemed a little stunned and embarrassed by the prolonged enthusiasm.\u003c/p>\n\u003cp>The menu seems to want to be everything to everybody — it had Italian, Cajun, American, even egg rolls and wontons. I played it safe and ordered the Cajun Popcorn Shrimp appetizer and blue cheese salad with seasonal greens. Well, the Cajun shrimp turned out to be small shrimp deep-fried until they were the color of pecans with an orange marmalade for dipping. I said, “This isn’t Cajun — don’t you have some spicy sauce for me to dip the shrimp in?” No problem. The server brought back the same orange marmalade that had been mixed with horseradish sauce and she said, “This should be spicy enough.” Oh yeah, and the seasonal greens in my salad turned out to be iceberg lettuce leaves. But the bread was good and warm, and the cocktails from the full bar were well made.\u003c/p>\n\u003cp>At this point, I walked around and noticed that the bar area — the darkened room with a great big bar and fireplace — was crowded and full of people at tables. Maybe that was the intimate setting they promised. I took another look at the menu descriptions and I felt they were being a little bit too grandiose in their wordings, because they never presented what the words promised. However, they had wonderful sounding specials like elk chops, (they have chops?) and buffalo steaks, all of which I’m hoping they prepared better than their standard menu items. My entree was shrimp scampi with pasta, which I thought was better than my appetizer and salad.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All in all, if I were ever in the neighborhood again I would stop in for drinks at the bar. It was a bit too far from the Bay Area just for the food, though. If I ever went back I’d be sure to take them a recipe for Cajun popcorn shrimp, too.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n13808 Skyline Boulevard (at Henrik Ibsen Park Road)\r\nWoodside, CA 94062\r\n\u003cstrong>Phone:\u003c/strong> 650-851-8541\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.themountainhouse.com\">www.themountainhouse.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> American\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Mountain House Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=433\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=447\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=409\">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/cp219iPod_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/40/2007/10/mountainhouse11.jpg\" alt=\"Grilled Romaine Salad with Red Pepper Puree Dressing\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mountainhouse16.jpg\" alt=\"Ostrich with Potatoes and Vegetables\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mountainhouse18.jpg\" alt=\"Panna Cotta with Balsamic Strawberries\" hspace=\"3\">\u003cbr>\nGrilled Romaine Salad with Red Pepper Puree Dressing, Ostrich with Potatoes and Vegetables, Panna Cotta with Balsamic Strawberries\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/lou-kostura.jpg\" alt=\"Lou Kostura\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Lou\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Airplane Mechanic and Horse Enthusiast\u003cbr>\n\u003cstrong>Location:\u003c/strong> Belmont\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Mountain House Restaurant\u003cbr>\n\u003cstrong>Reviewed The Mountain House Restaurant:\u003c/strong> Saturday, June 2, 2007\n\u003cp>Just when you think The Mountain House can not possible be any better, it is.\u003c/p>\n\u003cp>We started out driving thru the fog on Highway 35, just to have it clear up just as we approached the restaurant nestled nicely in the Redwoods — always a retreat from the hustle bustle of the city and only a 20 minute drive from the peninsula. The building itself was built in the 1920’s and is painted a barn red. It has a very nice fireplace as you enter thru the bar and a second fireplace in the dining room. The dining room is decorated in antiques and old photos, and is romantically lit. A very nice, fully enclosed patio area with views of the Redwoods is available year round. Local horsemen often ride here from the peninsula and tie their horses to the hitching rails out front. The nice thing here is you can be comfortable in jeans as well as a tux — anything goes. You enter through the bar area and see many of the local folks just hanging out. We kind of see it as rustic elegance.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were greeted by name when we entered and were promptly seated in the section of our favorite waiter, Wade. I glanced at the reservation book, and they had Wades’ name next to ours even without my asking. He has always taken great care of us over the years of us dining here and we usually request him as our server, however \u003cb>all the staff\u003c/b> is extremely helpful and knowledgeable.\u003c/p>\n\u003cp>Drink orders were taken, and Wade told us about the nightly specials, he has a way of making everything sound so good (and it is). I just enjoy listening to him describe them even though I had just read them on the specials board. I think he could make ice cubes sound delicious to Eskimos.\u003c/p>\n\u003cp>We started out with an appetizer of pan-seared Cajun scallops over an avocado relish that was fantastic. We then ordered the night’s special salad, which was two grilled hearts of romaine lettuce in a red pepper vinaigrette with radishes, onion, and bell pepper. This was a large enough salad that we could have shared. Our entrees were both from the nightly specials board: the Alaskan halibut was served topped with a fresh tomato salsa and had a side of fresh veggies and rice pilaf, and the veal t-bone was served on top of caramelized onions with a Bing cherry demi-glaze and garlic mashed potatoes and fresh veggies. Portions were large, cooked to perfection. The halibut was light, flaky, and with a good flavor. The veal t-bone cooked rare and the 14-ounce cut melted in your mouth without chewing.\u003c/p>\n\u003cp>After the main course, we were too full to have dessert, even though there were two desserts on the specials board that sounded heavenly, and we have eaten desserts in the past here that were absolutely decadent. We did opt for a glass of olallieberry wine for dessert, which was like chewing on the berries themselves.\u003c/p>\n\u003cp>After dinner we retired to the small but nicely decorated smokers patio (away from anyone it might offend) to enjoy a fine cigar and to look up to the clear starry sky and the majestic Redwoods. We met four of the most interesting gentlemen who were enjoying a cigar after dinner and raving about the same things I felt myself. They, too, have been dining here for years.\u003c/p>\n\u003cp>The owner and chef Jerry comes into the dining room regularly to meet and greet everyone, check on everything, and just to say “hey” to regulars. A very family feel. Again, going to The Mountain House is a true dining experience. Quality and service are impeccable. Decor and atmosphere, romantic. Never rushed with food being brought too soon. It is our place to have special nights out, or even a Sunday lunch in the bar, as they have a nice bar menu also.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/marcia-kerwit.jpg\" alt=\"Marcia Kerwit\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Marcia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Chi Gung and Tai Chi Instructor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Da Lian\u003cbr>\n\u003cstrong>Reviewed The Mountain House Restaurant:\u003c/strong> Saturday, June 2, 2007\u003c/p>\n\u003cp>The Mountain House is not my idea of fine dining. On the plus side was the setting outside (trees, quiet, rustic) and a comfortable dining room. The service was attentive to details. I’d made a reservation for three, and our table was waiting for us. The drive on a two-lane country road was pleasant (although it was an hour altogether from Oakland). Cars were parked in a seemingly haphazard way in the front and it was hard to avoid walking in some mud.\u003c/p>\n\u003cp>Now, to the food. My dinner companions started out with a Caesar salad and a grilled romaine salad with a red pepper puree dressing, and I had a taste of each. Both salads were tasty, and I would have enjoyed eating either one. The soup was bland, which was okay with me, but they bothered to put grated cheddar on the top, which melted and was stretchy and dripping from the spoon and had no real flavor. My companions had the salmon and the halibut and I also got a taste of each. They tasted like what they were, which was okay. My buffalo steak was good — I’d asked for rare and it was rare (what the French call “point bleu”) so that was a plus — and the onion/mushroom accompaniment was tasty. There was a large broccoli floret that was too al dente for my taste, and a whole carrot, which I thought was steamed but was actually raw. The mashed potatoes were billed as “garlic” mashed potatoes, but they must have just waved the clove over it.\u003c/p>\n\u003cp>For dessert, two of us shared the panna cotta with balsamic strawberries. The panna cotta by itself was like vanilla pudding out of the box in the sense of too much gelatin (instead of cream??), but when I ate a spoonful together with the strawberry slice, it was very tasty. I hadn’t thought of putting balsamic vinegar on fruit and that was a revelation, and the only part of the meal I really enjoyed.\u003c/p>\n\u003cp>No, I would not recommend this place to friends. I consider this meal on the expensive side but would have felt differently if the food had more panache. My choices from the menu were based on hoping that the simple dishes would be “perfect,” which I had found to be true at Entre Nous in San Francisco, for example, and many ethnic restaurants, and for a lot less money. I purposely avoided the dishes that had sauces that sounded like an attempt to be overly cosmopolitan, stylish, daring, or whatever.\u003c/p>\n\u003cp>Total Rating: so-so\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/helen-roberts.jpg\" alt=\"Helen Tribble-Roberts\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Helen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consumer Services Manager and Sausage Maker\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buca di Beppo\u003cbr>\n\u003cstrong>Reviewed The Mountain House Restaurant:\u003c/strong> Saturday May 26, 2007\n\u003cp>The Mountain House proved to be an adventure in dining from the beginning. Driving from the Bay Area on a warm sunny evening turned into a grey evening with heavy fog to the point of rain. The parking was helter-skelter with my three-inch high heels melting into the soggy earth — oh what a feeling! I tried running towards the smoke that blows from the front of the restaurant because of their huge fireplace in the bar. I was in search of warmth and needed to get out of the big drops of fog and strong winds on day that was sunny elsewhere. Once inside, we were greeted warmly, and were seated swiftly with lots of pleasant chatting. We were seated in the enclosed patio, which provides a wonderful feeling of being in the treetops and swirling fog. I was settling in for a nice evening of intimate conversation. Most of the surrounding tables were full of couples talking low and enjoying the tabletop candlelight. All of a sudden, from the next table, which held 10 people, came the swooping, screaming cries (singing?) of, “HAPPY BIRTHDAY TO YOU!” Louder than I’ve ever even heard at Chuck E. Cheese, there was whistling and cheers and clapping. It was so unexpected that the rest of us in the dining room looked at one another, stunned, even the waitstaff seemed a little stunned and embarrassed by the prolonged enthusiasm.\u003c/p>\n\u003cp>The menu seems to want to be everything to everybody — it had Italian, Cajun, American, even egg rolls and wontons. I played it safe and ordered the Cajun Popcorn Shrimp appetizer and blue cheese salad with seasonal greens. Well, the Cajun shrimp turned out to be small shrimp deep-fried until they were the color of pecans with an orange marmalade for dipping. I said, “This isn’t Cajun — don’t you have some spicy sauce for me to dip the shrimp in?” No problem. The server brought back the same orange marmalade that had been mixed with horseradish sauce and she said, “This should be spicy enough.” Oh yeah, and the seasonal greens in my salad turned out to be iceberg lettuce leaves. But the bread was good and warm, and the cocktails from the full bar were well made.\u003c/p>\n\u003cp>At this point, I walked around and noticed that the bar area — the darkened room with a great big bar and fireplace — was crowded and full of people at tables. Maybe that was the intimate setting they promised. I took another look at the menu descriptions and I felt they were being a little bit too grandiose in their wordings, because they never presented what the words promised. However, they had wonderful sounding specials like elk chops, (they have chops?) and buffalo steaks, all of which I’m hoping they prepared better than their standard menu items. My entree was shrimp scampi with pasta, which I thought was better than my appetizer and salad.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, if I were ever in the neighborhood again I would stop in for drinks at the bar. It was a bit too far from the Bay Area just for the food, though. If I ever went back I’d be sure to take them a recipe for Cajun popcorn shrimp, too.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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