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"content": "\u003cp>\u003cstrong>Buca di Beppo:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=412\">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/bucadibeppo1.jpg\" alt=\"Buca di Beppo\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/bucadibeppo2.jpg\" alt=\"Buca di Beppo\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/bucadibeppo3.jpg\" alt=\"Buca di Beppo\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/bucadibeppo13.jpg\" alt=\"Buca di Beppo\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/bucadibeppo9.jpg\" alt=\"Buca di Beppo\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/bucadibeppo16.jpg\" alt=\"Buca di Beppo\" 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=buca+di+beppo+san+francisco&ie=UTF8&ll=37.792287,-122.399712&spn=0.015619,0.017874&z=14&iwloc=A&om=1&cid=37782302,-122403926,3505275282251214001&output=embed&s=AARTsJrcRmdh_7TJgLl4vxFg3BNzhXIsWg\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=buca+di+beppo+san+francisco&ie=UTF8&ll=37.792287,-122.399712&spn=0.015619,0.017874&z=14&iwloc=A&om=1&cid=37782302,-122403926,3505275282251214001&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003cstrong>Location:\u003c/strong>\u003cbr>\n855 Howard Street (at 5th Street)\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-543-POPE (7673)\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:sanfrancisco@bucainc.com\">sanfrancisco@bucainc.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bucadibeppo.com\">www.bucadibeppo.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Travis Hunter, Partner\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Abel Cuevas\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Mozzarella Caprese, Spaghetti with Meatballs, Fettuccine Supremo, Veal Parmigiana, Gnocchi al Telefono, Shrimp and Scallops fra Diavolo, Chicken Saltimbocca\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10/bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-10:00pm\u003cbr>\nTuesday: 11:00am-10:00pm\u003cbr>\nWednesday: 11:00am-10:00pm\u003cbr>\nThursday: 11:00am-10:00pm\u003cbr>\nFriday: 11:00am-11:00pm\u003cbr>\nSaturday: 11:00am-11:00pm\u003cbr>\nSunday: 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> Yes, through Waiters on Wheels and Restaurants on the Run\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 and Visa, MasterCard, American Express, Discover, Diner’s Club\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Not required, but highly recommended, especially on the weekends\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> Not required, but we recommend a week in advance for weekend reservations; as much time as possible for large groups.\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> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, a prefix menu for large groups (20+) is provided. They work with groups in advance of their reservation to develop a menu that best fits their needs.\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Classic Italian music piped through the restaurant, i.e. Dean Martin, Frank Sinatra, etc.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Buca di Beppo:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=412\">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/bucadibeppo1.jpg\" alt=\"Buca di Beppo\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/bucadibeppo2.jpg\" alt=\"Buca di Beppo\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/bucadibeppo3.jpg\" alt=\"Buca di Beppo\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/bucadibeppo13.jpg\" alt=\"Buca di Beppo\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/bucadibeppo9.jpg\" alt=\"Buca di Beppo\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/bucadibeppo16.jpg\" alt=\"Buca di Beppo\" 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=buca+di+beppo+san+francisco&ie=UTF8&ll=37.792287,-122.399712&spn=0.015619,0.017874&z=14&iwloc=A&om=1&cid=37782302,-122403926,3505275282251214001&output=embed&s=AARTsJrcRmdh_7TJgLl4vxFg3BNzhXIsWg\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=buca+di+beppo+san+francisco&ie=UTF8&ll=37.792287,-122.399712&spn=0.015619,0.017874&z=14&iwloc=A&om=1&cid=37782302,-122403926,3505275282251214001&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>\n855 Howard Street (at 5th Street)\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-543-POPE (7673)\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:sanfrancisco@bucainc.com\">sanfrancisco@bucainc.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bucadibeppo.com\">www.bucadibeppo.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Travis Hunter, Partner\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Abel Cuevas\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Mozzarella Caprese, Spaghetti with Meatballs, Fettuccine Supremo, Veal Parmigiana, Gnocchi al Telefono, Shrimp and Scallops fra Diavolo, Chicken Saltimbocca\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10/bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-10:00pm\u003cbr>\nTuesday: 11:00am-10:00pm\u003cbr>\nWednesday: 11:00am-10:00pm\u003cbr>\nThursday: 11:00am-10:00pm\u003cbr>\nFriday: 11:00am-11:00pm\u003cbr>\nSaturday: 11:00am-11:00pm\u003cbr>\nSunday: 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> Yes, through Waiters on Wheels and Restaurants on the Run\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 and Visa, MasterCard, American Express, Discover, Diner’s Club\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Not required, but highly recommended, especially on the weekends\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> Not required, but we recommend a week in advance for weekend reservations; as much time as possible for large groups.\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> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, a prefix menu for large groups (20+) is provided. They work with groups in advance of their reservation to develop a menu that best fits their needs.\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Classic Italian music piped through the restaurant, i.e. Dean Martin, Frank Sinatra, etc.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Buca di Beppo: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=425\">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/bucadibeppo20.jpg\" alt=\"Caesar Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/bucadibeppo21.jpg\" alt=\"Baked Ravioli with Tomato Sauce\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/bucadibeppo22.jpg\" alt=\"Spaghetti and Meatballs\" hspace=\"3\">\u003cbr>\nCaesar Salad, Baked Ravioli with Tomato Sauce, Spaghetti and Meatballs\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 Buca di Beppo:\u003c/strong> Wednesday May 30, 2007\n\u003cp>The taxi ride from the Embarcadero to Buca di Beppo opened the door to my adventurous evening. Halfway there, the cab driver politely explained that he had just stolen the cab and told us not to worry about what the meter says, he’ll let us know how much money it would cost. We laughed, but he laughed even louder — uh, scary. He drove so fast, and he told us to hold on because he was checking out the tires. Boy, was I glad when we got out of that and stepped into the very lively reception area of Buca. The bar was even more animated, but we had reservations and only waited about three minutes to be seated. I don’t know what color the walls are in that place because every square inch of space is covered with pictures of everything Italian — I mean popes, Sophia Loren, Joe DiMaggio, beauty queens, and the Vatican. I feel absolutely at home at Buca, it’s like the inside of my head; just full of random stuff everywhere. Actually, the only thing that will distract you from the wacky, overwhelming, “Oh my God, will you please look over there” decor will be the food. It looks like an amusement park for food.\u003c/p>\n\u003cp>Let me tell you about the garlic bread: it’s the best “\u003ci>pizza\u003c/i>” I’ve had in San Francisco. I mean, it’s thick and cheesy with fresh garlic and just wonderful. The bread arrived first with the antipasto salad, which was so scrumptious, I was thinking to myself, “If they can make a salad taste this good I’m gonna loose my mind when the real food comes out.” We had a choice of small and large dishes, so we choose the small, which turned out to be more than enough. I mean, they said “family style,” but they meant \u003ci>extended\u003c/i> family servings; they were huge, I’d hate to see what a large plate looks like. There were quite a few of us, so we ordered manicotti, ravioli, stuffed shells, penne pasta, meatballs, shrimp and pasta, chicken cannelloni and chicken Marsala. The dishes with the cream sauces were excellent and the pasta with red sauce — like penne and shrimp fra diavolo — were exactly as described: robust and full of flavor. When our food arrived shortly after we ordered, we went to town. We were determined to conquer every dish, but there was so much food I was ready to hold up a white flag. And finally the meatballs came. Oh my God, where did they get the recipe? From the Flinstones? They were so huge, they were like the size of Cincinnati. We were so full from our multiple entrees that when they approached our table with four of those huge cannonball-looking meatballs, all we could do was scream, “Oh no, go away, they look like they could eat us.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is not the place for a quiet dinner, this is the place to go and celebrate anything and everything with lots of fun people. And the rules on dining etiquette were lost on the stairs leading to their top floor.\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 Buca di Beppo:\u003c/strong> Sunday, June 3, 2007\u003c/p>\n\u003cp>When I looked the place up online and saw it was a chain, I was somewhat apprehensive about both the food and the ambience. But that dissolved while I was still outside the front door and smelled the garlic and then stepped inside and saw the decor. The place is fun, and the food was great. The biggest problem was that I went with only one other person. The portions are gigantic, even the ones marked “small” and we couldn’t even finish the Caesar salad. We’d ordered the baked ravioli and a side of green beans, but when I saw the salad, I asked if I could cancel the string beans, which they graciously did. The ravioli were large, which I like, so there’s lots of filling in proportion to pasta, and the ricotta was offset by a wonderful tomato sauce that they somehow manage to make both foreground and background. We actually finished the ravioli, and I continued eating the sauce — very addictive. I could have left then, but decided I had to try the tiramisu, since they said I could take the leftovers home (there’s only one size…). The rum-soaked ladyfingers are really rummy…the whole thing works. Everything there is big, including the serving utensils, and the tiramisu comes with a serving spoon that could stir a stock pot full of sauce. I’ll enjoy bringing the rest of it to work tomorrow and wowing the staff.\u003c/p>\n\u003cp>I hadn’t made a reservation, thinking that dining early would mean a pretty empty restaurant. Au contraire. The place was filled. There was a high school graduation party with about 50 folks, and many tables of 10-12 people. We only had to wait about 10 minutes for a table. And, although parking on a Sunday downtown could be a challenge, there seemed to be a lot of coming and going, and we got a spot about a block away. It’s a great place to bring kids and grandma and grandpa. There’s a bar on the street level, and the two dining rooms are upstairs and in the basement (there’s an elevator).\u003c/p>\n\u003cp>The entire staff was in motion all the time, but no one seemed frazzled or grumpy while they were carrying loads of clean dishes, dirty dishes, waiting tables, etc. Our waitron was patient, attentive, and very kind.\u003c/p>\n\u003cp>I would love to go back with a group, so we could order the large platters I saw going by that had pasta, mussels, and who knows what else… I saw the stuffed pasta shells on another table and they looked wonderful. I recommend this place and I think everyone could find something they’d like. But anyone who has a hearing loss and depends on hearing aids might have a hard time with the noise level — it’s hard to have a conversation across the table. I felt happy the whole time I was there, which probably explains ordering the tiramisu.…And a man at the next table had a birthday and they brought a dessert plus a large (of course) candelabra with three big red candles to blow out. They just have a knack for making everything a little quirky and totally amusing. I’m also wondering if the other locales do it the same way.\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 Buca di Beppo:\u003c/strong> Monday, May 21, 2007\n\u003cp>Two companions and myself went to Buca Di Beppo in San Francisco for lunch. I was excited to try Buca’s, as I’d heard about it from a few people. The experience was terrible. It started with parking and deteriorated from there. $15.00 to park for one hour in a lot, as there was no street parking available at this time of day.\u003c/p>\n\u003cp>We entered the restaurant to find no one at the hostess station, waited five minutes to even see a person. The hostess showed up, asked the usual, “How many people?” We told her three. She asked if we wanted a table or booth. We specified table, she searched the computer for an available table. She took another 5 minutes to do this, which we found strange, since, when we were taken downstairs, we only saw two other people in the room. We were promptly seated at a booth and not at a table as requested.\u003c/p>\n\u003cp>The waiter was slow to arrive at our table, and was pretty scarce during the whole stay. Our order was taken. We ordered soft drinks, which were actually brought over fairly promptly and then ordered lunch. We started with the fried calamari that the menu said was a share item (one of my companions had never tried it before). It arrived, and I was totally disappointed as the calamari was overcooked, extremely greasy, and a very small portion for $11.00. I told my friend that this was not how calamari was supposed to be prepared.\u003c/p>\n\u003cp>I ordered a Caesar salad with my entrée, and I found that the amount of anchovies in the dressing to overpowered the whole salad. Plates were not cleared before the entrees were brought over.\u003c/p>\n\u003cp>My two companions ordered 1) spaghetti and meatballs, that turned out to be meatball (singular) and was told the pasta was dry and flavorless, and 2) fresh salmon with pesto. It was a very small portion of salmon that was overcooked with some overcooked vegetables on the side. I ordered the penne arrabbiata served with fennel sausage. The penne was also dry with little flavor. The pasta portions were good size, just not very good flavor.\u003c/p>\n\u003cp>The decor was kind of like being in a junkyard, not an inch of wall space uncovered. The Italian music in the background would have been nice if the gentleman sitting in the booth behind us using his cell phone to conduct business all during lunch would have not talked so loud that they could have probably heard him without the phone.\u003c/p>\n\u003cp>After another long wait just to get the check we left, all with the same comments. “Glad we didn’t pay the extra money for a dinner here to be this disappointed.” Lunch was expensive and not worth the money.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I said to my companions that I would not be returning, they concurred. There are too many other chain Italian restaurants around with better quality to go back to Buca’s if you want the products of a chain restaurant.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n855 Howard Street (at 5th Street)\r\nSan Francisco, CA 94103\r\n\u003cstrong>Phone:\u003c/strong> 415-543-POPE (7673)\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bucadibeppo.com\">www.bucadibeppo.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\r\n\u003cstrong>Reviewed:\u003c/strong>",
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"description": "Location:\r\n855 Howard Street (at 5th Street)\r\nSan Francisco, CA 94103\r\nPhone: 415-543-POPE (7673)\r\nWebsite: www.bucadibeppo.com\r\nType of Cuisine: Italian\r\nReviewed:",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Buca di Beppo: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=425\">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/bucadibeppo20.jpg\" alt=\"Caesar Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/bucadibeppo21.jpg\" alt=\"Baked Ravioli with Tomato Sauce\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/bucadibeppo22.jpg\" alt=\"Spaghetti and Meatballs\" hspace=\"3\">\u003cbr>\nCaesar Salad, Baked Ravioli with Tomato Sauce, Spaghetti and Meatballs\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 Buca di Beppo:\u003c/strong> Wednesday May 30, 2007\n\u003cp>The taxi ride from the Embarcadero to Buca di Beppo opened the door to my adventurous evening. Halfway there, the cab driver politely explained that he had just stolen the cab and told us not to worry about what the meter says, he’ll let us know how much money it would cost. We laughed, but he laughed even louder — uh, scary. He drove so fast, and he told us to hold on because he was checking out the tires. Boy, was I glad when we got out of that and stepped into the very lively reception area of Buca. The bar was even more animated, but we had reservations and only waited about three minutes to be seated. I don’t know what color the walls are in that place because every square inch of space is covered with pictures of everything Italian — I mean popes, Sophia Loren, Joe DiMaggio, beauty queens, and the Vatican. I feel absolutely at home at Buca, it’s like the inside of my head; just full of random stuff everywhere. Actually, the only thing that will distract you from the wacky, overwhelming, “Oh my God, will you please look over there” decor will be the food. It looks like an amusement park for food.\u003c/p>\n\u003cp>Let me tell you about the garlic bread: it’s the best “\u003ci>pizza\u003c/i>” I’ve had in San Francisco. I mean, it’s thick and cheesy with fresh garlic and just wonderful. The bread arrived first with the antipasto salad, which was so scrumptious, I was thinking to myself, “If they can make a salad taste this good I’m gonna loose my mind when the real food comes out.” We had a choice of small and large dishes, so we choose the small, which turned out to be more than enough. I mean, they said “family style,” but they meant \u003ci>extended\u003c/i> family servings; they were huge, I’d hate to see what a large plate looks like. There were quite a few of us, so we ordered manicotti, ravioli, stuffed shells, penne pasta, meatballs, shrimp and pasta, chicken cannelloni and chicken Marsala. The dishes with the cream sauces were excellent and the pasta with red sauce — like penne and shrimp fra diavolo — were exactly as described: robust and full of flavor. When our food arrived shortly after we ordered, we went to town. We were determined to conquer every dish, but there was so much food I was ready to hold up a white flag. And finally the meatballs came. Oh my God, where did they get the recipe? From the Flinstones? They were so huge, they were like the size of Cincinnati. We were so full from our multiple entrees that when they approached our table with four of those huge cannonball-looking meatballs, all we could do was scream, “Oh no, go away, they look like they could eat us.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is not the place for a quiet dinner, this is the place to go and celebrate anything and everything with lots of fun people. And the rules on dining etiquette were lost on the stairs leading to their top floor.\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 Buca di Beppo:\u003c/strong> Sunday, June 3, 2007\u003c/p>\n\u003cp>When I looked the place up online and saw it was a chain, I was somewhat apprehensive about both the food and the ambience. But that dissolved while I was still outside the front door and smelled the garlic and then stepped inside and saw the decor. The place is fun, and the food was great. The biggest problem was that I went with only one other person. The portions are gigantic, even the ones marked “small” and we couldn’t even finish the Caesar salad. We’d ordered the baked ravioli and a side of green beans, but when I saw the salad, I asked if I could cancel the string beans, which they graciously did. The ravioli were large, which I like, so there’s lots of filling in proportion to pasta, and the ricotta was offset by a wonderful tomato sauce that they somehow manage to make both foreground and background. We actually finished the ravioli, and I continued eating the sauce — very addictive. I could have left then, but decided I had to try the tiramisu, since they said I could take the leftovers home (there’s only one size…). The rum-soaked ladyfingers are really rummy…the whole thing works. Everything there is big, including the serving utensils, and the tiramisu comes with a serving spoon that could stir a stock pot full of sauce. I’ll enjoy bringing the rest of it to work tomorrow and wowing the staff.\u003c/p>\n\u003cp>I hadn’t made a reservation, thinking that dining early would mean a pretty empty restaurant. Au contraire. The place was filled. There was a high school graduation party with about 50 folks, and many tables of 10-12 people. We only had to wait about 10 minutes for a table. And, although parking on a Sunday downtown could be a challenge, there seemed to be a lot of coming and going, and we got a spot about a block away. It’s a great place to bring kids and grandma and grandpa. There’s a bar on the street level, and the two dining rooms are upstairs and in the basement (there’s an elevator).\u003c/p>\n\u003cp>The entire staff was in motion all the time, but no one seemed frazzled or grumpy while they were carrying loads of clean dishes, dirty dishes, waiting tables, etc. Our waitron was patient, attentive, and very kind.\u003c/p>\n\u003cp>I would love to go back with a group, so we could order the large platters I saw going by that had pasta, mussels, and who knows what else… I saw the stuffed pasta shells on another table and they looked wonderful. I recommend this place and I think everyone could find something they’d like. But anyone who has a hearing loss and depends on hearing aids might have a hard time with the noise level — it’s hard to have a conversation across the table. I felt happy the whole time I was there, which probably explains ordering the tiramisu.…And a man at the next table had a birthday and they brought a dessert plus a large (of course) candelabra with three big red candles to blow out. They just have a knack for making everything a little quirky and totally amusing. I’m also wondering if the other locales do it the same way.\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 Buca di Beppo:\u003c/strong> Monday, May 21, 2007\n\u003cp>Two companions and myself went to Buca Di Beppo in San Francisco for lunch. I was excited to try Buca’s, as I’d heard about it from a few people. The experience was terrible. It started with parking and deteriorated from there. $15.00 to park for one hour in a lot, as there was no street parking available at this time of day.\u003c/p>\n\u003cp>We entered the restaurant to find no one at the hostess station, waited five minutes to even see a person. The hostess showed up, asked the usual, “How many people?” We told her three. She asked if we wanted a table or booth. We specified table, she searched the computer for an available table. She took another 5 minutes to do this, which we found strange, since, when we were taken downstairs, we only saw two other people in the room. We were promptly seated at a booth and not at a table as requested.\u003c/p>\n\u003cp>The waiter was slow to arrive at our table, and was pretty scarce during the whole stay. Our order was taken. We ordered soft drinks, which were actually brought over fairly promptly and then ordered lunch. We started with the fried calamari that the menu said was a share item (one of my companions had never tried it before). It arrived, and I was totally disappointed as the calamari was overcooked, extremely greasy, and a very small portion for $11.00. I told my friend that this was not how calamari was supposed to be prepared.\u003c/p>\n\u003cp>I ordered a Caesar salad with my entrée, and I found that the amount of anchovies in the dressing to overpowered the whole salad. Plates were not cleared before the entrees were brought over.\u003c/p>\n\u003cp>My two companions ordered 1) spaghetti and meatballs, that turned out to be meatball (singular) and was told the pasta was dry and flavorless, and 2) fresh salmon with pesto. It was a very small portion of salmon that was overcooked with some overcooked vegetables on the side. I ordered the penne arrabbiata served with fennel sausage. The penne was also dry with little flavor. The pasta portions were good size, just not very good flavor.\u003c/p>\n\u003cp>The decor was kind of like being in a junkyard, not an inch of wall space uncovered. The Italian music in the background would have been nice if the gentleman sitting in the booth behind us using his cell phone to conduct business all during lunch would have not talked so loud that they could have probably heard him without the phone.\u003c/p>\n\u003cp>After another long wait just to get the check we left, all with the same comments. “Glad we didn’t pay the extra money for a dinner here to be this disappointed.” Lunch was expensive and not worth the money.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I said to my companions that I would not be returning, they concurred. There are too many other chain Italian restaurants around with better quality to go back to Buca’s if you want the products of a chain restaurant.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area: Season 2: Episode 18 (218)",
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"headTitle": "Check, Please! Bay Area: Season 2: Episode 18 (218) | KQED",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 18 (#218) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pauline’s Pizza\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=393\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=368\">reviews\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Rotee\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=400\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=375\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>La Forêt Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=386\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=381\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=385\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/4ZSm3V2TvSM&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/cp218iPod_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>2004 Eponymous, MacAllister Vineyard, Sonoma Valley, California $45\u003c/b>\u003cbr>\nVeteran winemaker Bob Pepi’s skillful touch shows through in this Bordeaux-style blend from the Golden State. Based upon Cabernet Sauvignon with Cabernet Franc and Merlot contributing to the mix, it’s sultry and smooth. Dark berry flavors back up aromas of licorice, chocolate, and spice. For lovers of rich reds, you’ll be in culinary heaven with this wine and a braised lamb shank or a New York strip steak.\u003c/p>\n\u003cp>\u003cb>What to Sip: What to Sip: La Forêt\u003c/b>\u003c/p>\n\u003cp>Walking into La Forêt, you know you’re in for a special meal. Prepare yourself for a wine experience to match. I would encourage lovers of great California Cabernet Sauvignon and French Bordeaux to make a pilgrimage to this bucolic spot — just make sure you bring your wallet.\u003c/p>\n\u003cp>Start with classic Champagne, such as \u003cb>Louis Roederer Brut Premier ($68)\u003c/b> especially if you’ve ordered the flavorful smoked salmon appetizer. For white drinkers indulging in the lobster tail entrée or breast of chicken, I recommend the well-priced \u003cb>Chateau Montelena Chardonnay from Napa ($48)\u003c/b> or, for a spend-that-bonus splurge, the amazing \u003cb>Joseph Drouhin Montrachet “Marquis de la Guiche” ($375)\u003c/b>. Made from Chardonnay grapes in the Burgundy region of France, it ranks as one of the world’s best white wines.\u003c/p>\n\u003cp>The real treat, however, lies in the lengthy list of California Cabernet Sauvignons. Vertical offerings (a series of vintages of the same wine) from top producers read like a who’s who list of California Cab: \u003cb>Ridge “Monte Bello”\u003c/b>, \u003cb>Stag’s Leap Wine Cellars “Cask 23”\u003c/b>, \u003cb>Robert Mondavi Reserve\u003c/b>, \u003cb>Dunn Vineyards\u003c/b>, \u003cb>Harlan Estate\u003c/b>, \u003cb>Opus One\u003c/b>, \u003cb>Heitz\u003c/b>, \u003cb>Caymus\u003c/b>, and \u003cb>Diamond Creek\u003c/b>. to name but a few. You can select lauded vintages dating from 1987 to the present. Prices are steep for these stunning bottles, but fair. For bargain hunters looking to drink well with their Kobe beef or wild game dish, my choice is the \u003cb>Robert Sinskey Merlot from Carneros in Napa ($48)\u003c/b>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No meal at La Forêt would be complete without the jaw-droppingly good Grand Marnier soufflé. Delicate and airy, it’s a dessert to swoon over. Forgo the sweet wine selections and simply end with a sip of Champagne. Problem is, you might never want to leave.\u003c/p>\n\n",
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"excerpt": "Bay Area restaurants profiled and reviewed:\r\n1) \u003cstrong>Pauline's Pizza\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=393\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=368\">reviews\u003c/a> | CLOSED\r\n\r\n2) \u003cstrong>Rotee\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=400\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=375\">reviews\u003c/a> | [CLOSED]\r\n\r\n3) \u003cstrong>La Forêt Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=386\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=381\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=385\">recipe\u003c/a> |",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 18 (#218) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pauline’s Pizza\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=393\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=368\">reviews\u003c/a> | \u003c/p>\n\u003cp>2) \u003cstrong>Rotee\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=400\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=375\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>La Forêt Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=386\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=381\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=385\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/4ZSm3V2TvSM&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/cp218iPod_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>2004 Eponymous, MacAllister Vineyard, Sonoma Valley, California $45\u003c/b>\u003cbr>\nVeteran winemaker Bob Pepi’s skillful touch shows through in this Bordeaux-style blend from the Golden State. Based upon Cabernet Sauvignon with Cabernet Franc and Merlot contributing to the mix, it’s sultry and smooth. Dark berry flavors back up aromas of licorice, chocolate, and spice. For lovers of rich reds, you’ll be in culinary heaven with this wine and a braised lamb shank or a New York strip steak.\u003c/p>\n\u003cp>\u003cb>What to Sip: What to Sip: La Forêt\u003c/b>\u003c/p>\n\u003cp>Walking into La Forêt, you know you’re in for a special meal. Prepare yourself for a wine experience to match. I would encourage lovers of great California Cabernet Sauvignon and French Bordeaux to make a pilgrimage to this bucolic spot — just make sure you bring your wallet.\u003c/p>\n\u003cp>Start with classic Champagne, such as \u003cb>Louis Roederer Brut Premier ($68)\u003c/b> especially if you’ve ordered the flavorful smoked salmon appetizer. For white drinkers indulging in the lobster tail entrée or breast of chicken, I recommend the well-priced \u003cb>Chateau Montelena Chardonnay from Napa ($48)\u003c/b> or, for a spend-that-bonus splurge, the amazing \u003cb>Joseph Drouhin Montrachet “Marquis de la Guiche” ($375)\u003c/b>. Made from Chardonnay grapes in the Burgundy region of France, it ranks as one of the world’s best white wines.\u003c/p>\n\u003cp>The real treat, however, lies in the lengthy list of California Cabernet Sauvignons. Vertical offerings (a series of vintages of the same wine) from top producers read like a who’s who list of California Cab: \u003cb>Ridge “Monte Bello”\u003c/b>, \u003cb>Stag’s Leap Wine Cellars “Cask 23”\u003c/b>, \u003cb>Robert Mondavi Reserve\u003c/b>, \u003cb>Dunn Vineyards\u003c/b>, \u003cb>Harlan Estate\u003c/b>, \u003cb>Opus One\u003c/b>, \u003cb>Heitz\u003c/b>, \u003cb>Caymus\u003c/b>, and \u003cb>Diamond Creek\u003c/b>. to name but a few. You can select lauded vintages dating from 1987 to the present. Prices are steep for these stunning bottles, but fair. For bargain hunters looking to drink well with their Kobe beef or wild game dish, my choice is the \u003cb>Robert Sinskey Merlot from Carneros in Napa ($48)\u003c/b>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No meal at La Forêt would be complete without the jaw-droppingly good Grand Marnier soufflé. Delicate and airy, it’s a dessert to swoon over. Forgo the sweet wine selections and simply end with a sip of Champagne. Problem is, you might never want to leave.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pauline’s Pizza:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=368\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=408\">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/cp218iPod_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/paulinespizza1.jpg\" alt=\"Paulines Pizza\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/paulinespizza10.jpg\" alt=\"Paulines Pizza\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/paulinespizza11.jpg\" alt=\"Paulines Pizza\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/paulinespizza13.jpg\" alt=\"Paulines Pizza\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/paulinespizza17.jpg\" alt=\"Paulines Pizza\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/paulinespizza19.jpg\" alt=\"Paulines Pizza\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=pauline's+pizza+sf&ie=UTF8&ll=37.779059,-122.418079&spn=0.012111,0.013433&z=14&iwloc=A&om=1&cid=37768725,-122422245,17592188895817449744&output=embed&s=AARTsJpky5pwC7xNqzjj42el-ixU6p2-bA\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=pauline's+pizza+sf&ie=UTF8&ll=37.779059,-122.418079&spn=0.012111,0.013433&z=14&iwloc=A&om=1&cid=37768725,-122422245,17592188895817449744&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003cstrong>Location:\u003c/strong>\u003cbr>\n260 Valencia Street (at Brosnan Street)\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-552-2050\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:paulinespizza@yahoo.com\">paulinespizza@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.paulinespizza.com\">www.paulinespizza.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Sidney Weinstein\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jim Elsasser\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Diana Hayes Obenour\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California Pizza\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Daily pizza specials (1 meat, 1 vegetarian), certified organic salad greens and vegetables from our gardens in Berkeley and Calaveras County, Pauline’s wines, also organic and from Calaveras County, and homemade ice creams and desserts.\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>\nMonday: Closed\u003cbr>\nTuesday: 5:00pm-10:00pm\u003cbr>\nWednesday: 5:00pm-10:00pm\u003cbr>\nThursday: 5:00pm-10:00pm\u003cbr>\nFriday: 5:00pm-10:00pm\u003cbr>\nSaturday: 5:00pm-10:00pm\u003cbr>\nSunday: Closed\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> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for parties of 8 or more\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, downstairs\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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"excerpt": "\u003ciframe width=\"425\" height=\"350\" frameborder=\"0\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=pauline's+pizza+sf&ie=UTF8&ll=37.779059,-122.418079&spn=0.012111,0.013433&z=14&iwloc=A&om=1&cid=37768725,-122422245,17592188895817449744&output=embed&s=AARTsJpky5pwC7xNqzjj42el-ixU6p2-bA\">\u003c/iframe>\u003cbr />\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=pauline's+pizza+sf&ie=UTF8&ll=37.779059,-122.418079&spn=0.012111,0.013433&z=14&iwloc=A&om=1&cid=37768725,-122422245,17592188895817449744&source=embed\">View Larger Map\u003c/a>\r\n\u003cstrong>Location:\u003c/strong>\r\n260 Valencia Street (at Brosnan Street)\r\nSan Francisco, CA 94103\r\n\u003cstrong>Phone:\u003c/strong> 415-552-2050\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.paulinespizza.com\">www.paulinespizza.com\u003c/a>\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=368\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pauline’s Pizza:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=368\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=408\">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/cp218iPod_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/paulinespizza1.jpg\" alt=\"Paulines Pizza\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/paulinespizza10.jpg\" alt=\"Paulines Pizza\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/paulinespizza11.jpg\" alt=\"Paulines Pizza\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/paulinespizza13.jpg\" alt=\"Paulines Pizza\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/paulinespizza17.jpg\" alt=\"Paulines Pizza\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/paulinespizza19.jpg\" alt=\"Paulines Pizza\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=pauline's+pizza+sf&ie=UTF8&ll=37.779059,-122.418079&spn=0.012111,0.013433&z=14&iwloc=A&om=1&cid=37768725,-122422245,17592188895817449744&output=embed&s=AARTsJpky5pwC7xNqzjj42el-ixU6p2-bA\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=pauline's+pizza+sf&ie=UTF8&ll=37.779059,-122.418079&spn=0.012111,0.013433&z=14&iwloc=A&om=1&cid=37768725,-122422245,17592188895817449744&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>\n260 Valencia Street (at Brosnan Street)\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-552-2050\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:paulinespizza@yahoo.com\">paulinespizza@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.paulinespizza.com\">www.paulinespizza.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Sidney Weinstein\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jim Elsasser\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Diana Hayes Obenour\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California Pizza\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Daily pizza specials (1 meat, 1 vegetarian), certified organic salad greens and vegetables from our gardens in Berkeley and Calaveras County, Pauline’s wines, also organic and from Calaveras County, and homemade ice creams and desserts.\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>\nMonday: Closed\u003cbr>\nTuesday: 5:00pm-10:00pm\u003cbr>\nWednesday: 5:00pm-10:00pm\u003cbr>\nThursday: 5:00pm-10:00pm\u003cbr>\nFriday: 5:00pm-10:00pm\u003cbr>\nSaturday: 5:00pm-10:00pm\u003cbr>\nSunday: Closed\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> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for parties of 8 or more\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, downstairs\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>Pauline’s Pizza: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=393\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=408\">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/cp218iPod_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/paulinespizza24.jpg\" alt=\"Chefs Special Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/paulinespizza22.jpg\" alt=\"Italian Pizza\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/paulinespizza28.jpg\" alt=\"Wild Strawberry and Rosebud Ice Cream Sundae\" hspace=\"3\">\u003cbr>\n\u003cstrong>Chef’s Special Salad:\u003c/strong> assortment of specialty greens from Pauline’s garden with a mixture of raspberries and nuts; \u003cstrong>Italian Pizza:\u003c/strong> salami, Pauline’s Italian sausage, green onions, mushrooms and garlic; Wild Strawberry and Rosebud Ice Cream Sundae\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/emily-kolatch.jpg\" alt=\"Emily Kolatch\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pauline’s Pizza\u003cbr>\n\u003cstrong>Reviewed Pauline’s Pizza:\u003c/strong> Tuesday, May 23, 2007\u003c/p>\n\u003cp>The small, lighted sign for Pauline’s Pizza looks like something you’d find outside of an East Coast pizzeria, circa 1979. Barely noticeable on this rather derelict block (there is a used-car lot across the street and the old Levi-Strauss building next door), the nondescript storefront belies the warm, homey atmosphere of a truly unique, and distinctly Californian, pizza restaurant. I return time and again for the feel-good atmosphere, the locally grown, organic ingredients, and the perfectly blistered, thin-crust pizzas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pauline’s Pizza is a local favorite for brick-oven baked pizzas. Pauline’s gracefully combines the plebian with an element of something special, offering white tablecloths covered with butcher paper and a supply of crayons, and serving the quintessential American street food dressed up with innovative toppings. In addition to its signature Pesto Pie, Pauline’s offers a variety of traditional and original pizza toppings. The restaurant features nightly specials including a meat pizza, and vegetarian pizza, a special salad, and a dessert. These specials reflect seasonal produce and herbs, most of which are grown in the owner’s Berkeley garden or at his Star Canyon Ranch in Calaveras Country. In fact, Pauline’s even produces and sells its own wine from the organic grapes grown at the Star Canyon Ranch.\u003c/p>\n\u003cp>I always start my meal at Pauline’s with a salad. Served with a house-made parmesan breadstick, the generous salads always feature the freshest organic greens. Unique greens such as endive, mesclun, and baby dandelion greens are studded with interesting veggies, fruits, nuts, and cheeses. The dressing is light and tangy, and the selections are seasonal and of perfect quality. On my most recent visit, the special salad was a mix of arugula and romaine with jicama, radishes, walnuts, and grapefruit sections tossed in raspberry vinaigrette. Pauline’s steeps its own raspberries in vinegar to make the dressing.\u003c/p>\n\u003cp>I love the pizzas largely due to the light, flaky, cornmeal dusted crusts which are topped with the perfect balance of sauce, cheeses, and quality toppings. I have enjoyed many traditionally-topped pizzas here, including the vegetable combo, and my personal favorite toppings of sun-dried tomatoes, artichoke hearts, and goat cheese. However, some of the best pizzas I’ve had at Pauline’s are the nightly specials. These always feature topping combinations I probably wouldn’t think of on my own, and they are certainly pizzas you won’t find anywhere else. On my last visit, I had the special meat pizza which had kale, garlic, provolone cheese, and salami. The thinly sliced salami added a little bit of heat to the heartiness of the greens. This was one of the best pizzas I’ve had at Pauline’s.\u003c/p>\n\u003cp>While some detractors argue that the menu is overpriced for such commonplace cuisine, I feel that the prices are reasonable for such an innovative take on pizza. I also love eating at restaurants that pay attention to seasonality and sustainable growing practices, and I like to support local restaurants that rely on local ingredients. Pauline’s is a neighborhood favorite with consistently friendly service, a good vibe, and quality food.\u003c/p>\n\u003cp>Incidentally, Pauline’s sells its partially baked crusts frozen so that customers can create their own pizzas at home. Each package of three crusts comes with baking directions and suggested toppings and is quite a bargain at $6.50 a pack. This really beats delivery!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mary-dilorenzo.jpg\" alt=\"Mary DiLorenzo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Criminal Records Tech\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rotee\u003cbr>\n\u003cstrong>Reviewed Pauline’s Pizza:\u003c/strong> Thursday May 31, 2007\n\u003cp>Pizza is a personal thing. Thin or thick, New York or Chicago, deep dish or brick oven we all have our prejudices. What you’re used to and prefer is how you can judge a pizza place. Pauline’s specializes in “California Pizza” and in that respect it lives up to its reputation for organically grown, fresh ingredients. For my preference, however, I prefer more traditional thin Italian crispy, burnt-bottom crust, cheese-covered pizza.\u003c/p>\n\u003cp>There is a parking lot across the street for $6.00 that we used when we finally gave up looking for street parking. The place is small with high ceilings, which, of course, make the room loud. It has interesting artwork on the wall and packs quite a few tables into the space. The wait staff is young and all dressed in San Francisco black. The chefs are close by and one seems only to paint pesto and cut pizzas. The place has a few patrons on this early Thursday night and we do not have to wait for a table.\u003c/p>\n\u003cp>We ordered the special Caesar salad of the day, made with baby Romaine from their gardens in Berkeley. They said it was a “classic” Caesar dressing, but I doubt you could find a raw egg or an anchovy in there. Even worse, some of the artfully placed Romaine leaves were actually dry, devoid of all dressing. The croûtons seemed stale and too hard for my taste.\u003c/p>\n\u003cp>The house red wine was very nice and we almost finished off the bottle while we were waiting for our pizzas. I felt it was a bit too long a wait for pizza in a restaurant that was filled to less than a third of its capacity. We did have one glass apiece left for the pizzas and the wine was lighter than Chianti and went very well with their pizza.\u003cbr>\nWhen the pizzas arrived, we were underwhelmed by their signature pesto pizza. It had little pesto sauce, and only a smattering of cheese; most of all, it is lacking taste. The Italian Combination pizza was good, but their homemade sausage was dry and, again, lacks taste. The pizza’s crusts have too much cornmeal on the bottom, and they taste like a cross between a cracker and a hard biscuit.\u003c/p>\n\u003cp>All in all, Pauline’s Pizza is not a bad place for California-style pizza, but it is not my style.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/patrick-adaire.jpg\" alt=\"Patrick Adaire\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Residential Realtor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Jose\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Forêt Restaurant\u003cbr>\n\u003cstrong>Reviewed Pauline’s Pizza:\u003c/strong> Saturday, June 2, 2007\n\u003cp>Pizza lovers have got to try Pauline’s Pizza. Perfect for the health conscious folks, it offers an array of delicious pizzas with topping from Pauline’s own organic garden. My 20-year-old-son, a self-proclaimed pizza expert, gobbled down a medium Italian combination faster than ringing a cable car bell five times. My wife and I viewed The Chef’s special salad from the next table and had to have one. It was an assortment of specialty greens from Pauline’s own garden with a mixture of raspberries and nuts, served with a delicious dressing that complemented all the ingredients. We also shared an Italian combination pizza; it had salami, Pauline’s Italian sausage, green onions, mushrooms, and garlic. The crust is thin and made from Pauline’s handmade dough. It is perfect, stayed firm, and didn’t get soggy with the Italian toppings, like at so many other places. Customers can actually buy pizza crust from Pauline and store it in the freezer. (We going to give that a try next time we’re there.) The menu gives a patron the opportunity to build their own pizza with many eccentric choices of toppings, such as, roasted red bell peppers, roasted squash, Kalamata olives, Danish Fontina cheese, and five different types of sausage, to name just a few.\u003c/p>\n\u003cp>The décor is not found in the average pizza restaurant. The tables were covered with nice linen and cloth napkins. The room was very bright and light and the walls were decorated with renditions of Picasso’s work (Blue Period), set against nice yellow walls.\u003c/p>\n\u003cp>The staff met us the second we walked in the door and sat us immediately. Within seconds, we were greeted with a smile, menus, and water, and then the difficult decisions process started. Within a few minutes, the friendly smile came back and helped us with our questions, as we ordered a bottle of Pauline’s own Merlot wine from her farm. It was very smooth, we could taste a hint of plum and berry, and it went perfect with our entire meal. A couple of minutes later the salad arrived. It took 20 minutes for the pizza to be brought to the table, which was timely, because we had just finished our salads and the kids were hungry. Not only did my 20-year-old devour his personal medium pizza, my three-year-old enjoyed it too, as evidenced by all of the pizza ending up in his mouth, instead of his typical picking the stuff off the top. Unfortunately we were all too stuffed for dessert, but the menu does offer some tantalizing options. Their specialty is chocolate mousse, but they also have butterscotch pudding, and other choices, like sorbet trios and banana splits.\u003c/p>\n\u003cp>We found the price to be very reasonable, and when compared to the popular pizza places in town — who also offer so-called fresh ingredients — it’s actually a better price and value and dining experience.\u003c/p>\n\u003cp>The restaurant is open from 5 -10 pm, and if you get there prior to 6:00, you’ll need to bring change to feed the meter. We had no problem parking close by, and since we got there at 5:40, we only had to put a little change in the meter.\u003c/p>\n\u003cp>There’s also a large room upstairs reserved for large parties, seating up to 26 people.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So to sum it up, this is one of the finest pizza establishments I have been to and I can see why it is someone’s favorite place to go.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n260 Valencia Street (at Brosnan Street)\r\nSan Francisco, CA 94103\r\n\u003cstrong>Phone:\u003c/strong> 415-552-2050\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.paulinespizza.com\">www.paulinespizza.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> California Pizza\r\n\u003cstrong>Reviewed:\u003c/strong> Spring 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pauline’s Pizza: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=393\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=408\">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/cp218iPod_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/paulinespizza24.jpg\" alt=\"Chefs Special Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/paulinespizza22.jpg\" alt=\"Italian Pizza\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/paulinespizza28.jpg\" alt=\"Wild Strawberry and Rosebud Ice Cream Sundae\" hspace=\"3\">\u003cbr>\n\u003cstrong>Chef’s Special Salad:\u003c/strong> assortment of specialty greens from Pauline’s garden with a mixture of raspberries and nuts; \u003cstrong>Italian Pizza:\u003c/strong> salami, Pauline’s Italian sausage, green onions, mushrooms and garlic; Wild Strawberry and Rosebud Ice Cream Sundae\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/emily-kolatch.jpg\" alt=\"Emily Kolatch\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pauline’s Pizza\u003cbr>\n\u003cstrong>Reviewed Pauline’s Pizza:\u003c/strong> Tuesday, May 23, 2007\u003c/p>\n\u003cp>The small, lighted sign for Pauline’s Pizza looks like something you’d find outside of an East Coast pizzeria, circa 1979. Barely noticeable on this rather derelict block (there is a used-car lot across the street and the old Levi-Strauss building next door), the nondescript storefront belies the warm, homey atmosphere of a truly unique, and distinctly Californian, pizza restaurant. I return time and again for the feel-good atmosphere, the locally grown, organic ingredients, and the perfectly blistered, thin-crust pizzas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pauline’s Pizza is a local favorite for brick-oven baked pizzas. Pauline’s gracefully combines the plebian with an element of something special, offering white tablecloths covered with butcher paper and a supply of crayons, and serving the quintessential American street food dressed up with innovative toppings. In addition to its signature Pesto Pie, Pauline’s offers a variety of traditional and original pizza toppings. The restaurant features nightly specials including a meat pizza, and vegetarian pizza, a special salad, and a dessert. These specials reflect seasonal produce and herbs, most of which are grown in the owner’s Berkeley garden or at his Star Canyon Ranch in Calaveras Country. In fact, Pauline’s even produces and sells its own wine from the organic grapes grown at the Star Canyon Ranch.\u003c/p>\n\u003cp>I always start my meal at Pauline’s with a salad. Served with a house-made parmesan breadstick, the generous salads always feature the freshest organic greens. Unique greens such as endive, mesclun, and baby dandelion greens are studded with interesting veggies, fruits, nuts, and cheeses. The dressing is light and tangy, and the selections are seasonal and of perfect quality. On my most recent visit, the special salad was a mix of arugula and romaine with jicama, radishes, walnuts, and grapefruit sections tossed in raspberry vinaigrette. Pauline’s steeps its own raspberries in vinegar to make the dressing.\u003c/p>\n\u003cp>I love the pizzas largely due to the light, flaky, cornmeal dusted crusts which are topped with the perfect balance of sauce, cheeses, and quality toppings. I have enjoyed many traditionally-topped pizzas here, including the vegetable combo, and my personal favorite toppings of sun-dried tomatoes, artichoke hearts, and goat cheese. However, some of the best pizzas I’ve had at Pauline’s are the nightly specials. These always feature topping combinations I probably wouldn’t think of on my own, and they are certainly pizzas you won’t find anywhere else. On my last visit, I had the special meat pizza which had kale, garlic, provolone cheese, and salami. The thinly sliced salami added a little bit of heat to the heartiness of the greens. This was one of the best pizzas I’ve had at Pauline’s.\u003c/p>\n\u003cp>While some detractors argue that the menu is overpriced for such commonplace cuisine, I feel that the prices are reasonable for such an innovative take on pizza. I also love eating at restaurants that pay attention to seasonality and sustainable growing practices, and I like to support local restaurants that rely on local ingredients. Pauline’s is a neighborhood favorite with consistently friendly service, a good vibe, and quality food.\u003c/p>\n\u003cp>Incidentally, Pauline’s sells its partially baked crusts frozen so that customers can create their own pizzas at home. Each package of three crusts comes with baking directions and suggested toppings and is quite a bargain at $6.50 a pack. This really beats delivery!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mary-dilorenzo.jpg\" alt=\"Mary DiLorenzo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Criminal Records Tech\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rotee\u003cbr>\n\u003cstrong>Reviewed Pauline’s Pizza:\u003c/strong> Thursday May 31, 2007\n\u003cp>Pizza is a personal thing. Thin or thick, New York or Chicago, deep dish or brick oven we all have our prejudices. What you’re used to and prefer is how you can judge a pizza place. Pauline’s specializes in “California Pizza” and in that respect it lives up to its reputation for organically grown, fresh ingredients. For my preference, however, I prefer more traditional thin Italian crispy, burnt-bottom crust, cheese-covered pizza.\u003c/p>\n\u003cp>There is a parking lot across the street for $6.00 that we used when we finally gave up looking for street parking. The place is small with high ceilings, which, of course, make the room loud. It has interesting artwork on the wall and packs quite a few tables into the space. The wait staff is young and all dressed in San Francisco black. The chefs are close by and one seems only to paint pesto and cut pizzas. The place has a few patrons on this early Thursday night and we do not have to wait for a table.\u003c/p>\n\u003cp>We ordered the special Caesar salad of the day, made with baby Romaine from their gardens in Berkeley. They said it was a “classic” Caesar dressing, but I doubt you could find a raw egg or an anchovy in there. Even worse, some of the artfully placed Romaine leaves were actually dry, devoid of all dressing. The croûtons seemed stale and too hard for my taste.\u003c/p>\n\u003cp>The house red wine was very nice and we almost finished off the bottle while we were waiting for our pizzas. I felt it was a bit too long a wait for pizza in a restaurant that was filled to less than a third of its capacity. We did have one glass apiece left for the pizzas and the wine was lighter than Chianti and went very well with their pizza.\u003cbr>\nWhen the pizzas arrived, we were underwhelmed by their signature pesto pizza. It had little pesto sauce, and only a smattering of cheese; most of all, it is lacking taste. The Italian Combination pizza was good, but their homemade sausage was dry and, again, lacks taste. The pizza’s crusts have too much cornmeal on the bottom, and they taste like a cross between a cracker and a hard biscuit.\u003c/p>\n\u003cp>All in all, Pauline’s Pizza is not a bad place for California-style pizza, but it is not my style.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/patrick-adaire.jpg\" alt=\"Patrick Adaire\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Residential Realtor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Jose\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Forêt Restaurant\u003cbr>\n\u003cstrong>Reviewed Pauline’s Pizza:\u003c/strong> Saturday, June 2, 2007\n\u003cp>Pizza lovers have got to try Pauline’s Pizza. Perfect for the health conscious folks, it offers an array of delicious pizzas with topping from Pauline’s own organic garden. My 20-year-old-son, a self-proclaimed pizza expert, gobbled down a medium Italian combination faster than ringing a cable car bell five times. My wife and I viewed The Chef’s special salad from the next table and had to have one. It was an assortment of specialty greens from Pauline’s own garden with a mixture of raspberries and nuts, served with a delicious dressing that complemented all the ingredients. We also shared an Italian combination pizza; it had salami, Pauline’s Italian sausage, green onions, mushrooms, and garlic. The crust is thin and made from Pauline’s handmade dough. It is perfect, stayed firm, and didn’t get soggy with the Italian toppings, like at so many other places. Customers can actually buy pizza crust from Pauline and store it in the freezer. (We going to give that a try next time we’re there.) The menu gives a patron the opportunity to build their own pizza with many eccentric choices of toppings, such as, roasted red bell peppers, roasted squash, Kalamata olives, Danish Fontina cheese, and five different types of sausage, to name just a few.\u003c/p>\n\u003cp>The décor is not found in the average pizza restaurant. The tables were covered with nice linen and cloth napkins. The room was very bright and light and the walls were decorated with renditions of Picasso’s work (Blue Period), set against nice yellow walls.\u003c/p>\n\u003cp>The staff met us the second we walked in the door and sat us immediately. Within seconds, we were greeted with a smile, menus, and water, and then the difficult decisions process started. Within a few minutes, the friendly smile came back and helped us with our questions, as we ordered a bottle of Pauline’s own Merlot wine from her farm. It was very smooth, we could taste a hint of plum and berry, and it went perfect with our entire meal. A couple of minutes later the salad arrived. It took 20 minutes for the pizza to be brought to the table, which was timely, because we had just finished our salads and the kids were hungry. Not only did my 20-year-old devour his personal medium pizza, my three-year-old enjoyed it too, as evidenced by all of the pizza ending up in his mouth, instead of his typical picking the stuff off the top. Unfortunately we were all too stuffed for dessert, but the menu does offer some tantalizing options. Their specialty is chocolate mousse, but they also have butterscotch pudding, and other choices, like sorbet trios and banana splits.\u003c/p>\n\u003cp>We found the price to be very reasonable, and when compared to the popular pizza places in town — who also offer so-called fresh ingredients — it’s actually a better price and value and dining experience.\u003c/p>\n\u003cp>The restaurant is open from 5 -10 pm, and if you get there prior to 6:00, you’ll need to bring change to feed the meter. We had no problem parking close by, and since we got there at 5:40, we only had to put a little change in the meter.\u003c/p>\n\u003cp>There’s also a large room upstairs reserved for large parties, seating up to 26 people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So to sum it up, this is one of the finest pizza establishments I have been to and I can see why it is someone’s favorite place to go.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Rotee:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=375\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=408\">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/cp218iPod_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/rotee2.jpg\" alt=\"Rotee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rotee9.jpg\" alt=\"Rotee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rotee8.jpg\" alt=\"Rotee\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rotee7.jpg\" alt=\"Rotee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rotee18.jpg\" alt=\"Rotee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rotee5.jpg\" alt=\"Rotee\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=rotee+sf&ie=UTF8&ll=37.782316,-122.424603&spn=0.006055,0.006716&z=14&iwloc=A&om=1&cid=37772327,-122428796,9829139295956456815&output=embed&s=AARTsJplzdezfwAQ-fvHD3S6Gvh_1I9GNg\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=rotee+sf&ie=UTF8&ll=37.782316,-122.424603&spn=0.006055,0.006716&z=14&iwloc=A&om=1&cid=37772327,-122428796,9829139295956456815&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003cstrong>Location:\u003c/strong>\u003cbr>\n400 Haight Street (at Webster Street)\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-552-8309\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@roteesf.com\">info@roteesf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.roteesf.com\">www.roteesf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Kay, Mamoon, and Shabeeb Amees\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Kay Amees\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Pakistani / Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken Tikka Masala, Bhuna Gosht, Fish, and Lamb Chops\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> 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003c/p>\n\u003cp>\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for parties of 5 or more\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> 2 hours\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Rotee:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=375\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=408\">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/cp218iPod_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/rotee2.jpg\" alt=\"Rotee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rotee9.jpg\" alt=\"Rotee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rotee8.jpg\" alt=\"Rotee\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rotee7.jpg\" alt=\"Rotee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rotee18.jpg\" alt=\"Rotee\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rotee5.jpg\" alt=\"Rotee\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=rotee+sf&ie=UTF8&ll=37.782316,-122.424603&spn=0.006055,0.006716&z=14&iwloc=A&om=1&cid=37772327,-122428796,9829139295956456815&output=embed&s=AARTsJplzdezfwAQ-fvHD3S6Gvh_1I9GNg\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=rotee+sf&ie=UTF8&ll=37.782316,-122.424603&spn=0.006055,0.006716&z=14&iwloc=A&om=1&cid=37772327,-122428796,9829139295956456815&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>\n400 Haight Street (at Webster Street)\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-552-8309\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@roteesf.com\">info@roteesf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.roteesf.com\">www.roteesf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Kay, Mamoon, and Shabeeb Amees\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Kay Amees\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Pakistani / Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chicken Tikka Masala, Bhuna Gosht, Fish, and Lamb Chops\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> 5:00pm-10:30pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 12:00pm-3:00pm (lunch), 5:00pm-11:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003c/p>\n\u003cp>\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for parties of 5 or more\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made?\u003c/strong> 2 hours\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Rotee: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=400\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=408\">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/cp218iPod_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/rotee17.jpg\" alt=\"Samosas\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rotee10.jpg\" alt=\"Chicken Tikka Masala\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rotee12.jpg\" alt=\"Tandoori Fish\" hspace=\"3\">\u003cbr>\nSamosas with Homemade Mint and Tamarind Chutneys, Chicken Tikka Masala, Tandoori Fish\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mary-dilorenzo.jpg\" alt=\"Mary DiLorenzo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Criminal Records Tech\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rotee\u003cbr>\n\u003cstrong>Reviewed Rotee:\u003c/strong> Thursday May 17, 2007\u003c/p>\n\u003cp>With the first step into Rotee, the smell of fresh spices and grilled foods greets you, and all worries about this “edgy” neighborhood in the Lower Haight and the hunt for parking begin to disappear. The small, 15 table restaurant is vibrantly colored with walls of mustard and saffron hues. Bollywood posters hang from the walls and the atmosphere is casual and relaxed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> We choose to sit by the window for a better view of the interesting street corner. A friendly, young waitress promptly comes over, and since menus are already on the tables, she tells us of the night’s special: pumpkin curry. There is a cart of hot Chai tea in the corner of the room, but we order a large Taj Mahal beer, knowing it will come ice-cold with frosty-cold pilsner glasses, and pick up our menus and begin to read the entertaining descriptions of each dish and start the process of trying to choose which dish to have on this visit. The menu is same for both lunch and dinner.\u003c/p>\n\u003cp>We finally make our choices and I order the chicken tikka masala, one of the house specialties, and a dish I find myself craving at times. My husband chooses the Bollywood Lamb Gosht and we agree to try a different biriyani: the Kaabli Chana. Of course we have to order some naan, and to begin this feast we must have samosas. Just as our server is leaving, we decide that we should also try the night’s special and order the pumpkin curry.\u003c/p>\n\u003cp>The samosas are hot and crispy and come with homemade mint and tamarind chutneys. They are stuffed with soft, creamy mashed potato spiced with a combination of cumin and allspice. There is an occasional snap of a green pea as it bursts in your mouth. They disappear all too quickly.\u003c/p>\n\u003cp>The rest of our food arrives and our small table becomes very crowded with the white ceramic platters, bowls, plates and a basket of hot naan, fresh from the oven. I begin by scooping up some of the chicken tikka masala and taste a tender, velvety piece of chicken, bathed in the rich tomato-yogurt sauce.\u003c/p>\n\u003cp>My husband grabs a spoonful of the gosht and declares the lamb succulent and the spicy heat perfect. The tomatoes and onions in this dish are perfectly cooked, both still having some crunch to them and complimenting the spices, which have an after burn effect — so delicious. Both dishes go well with the Kaabli Chana biriyani with garbanzo beans bursting through the jasmine rice, flaked with chopped cilantro.\u003c/p>\n\u003cp>It is time to try the night’s special and it does not disappoint. It is a rich, saffron-colored curry sauce with bits of squash and potato. It is actually a lighter taste than appears, and the squash is just tender enough without being mushy. The flavor of this curry is more delicate rather than piquant. The fresh naan is perfect for mopping up all the sauces of each dish.\u003c/p>\n\u003cp>We are completely satisfied with our meal and with the large volume of food we ordered, we will be enjoying it again at home. I could not save any chicken tikka masala, though. It is just too good to stop eating!\u003c/p>\n\u003cp>During our meal, the owner greeted us and remembered us from earlier visits. He told us they have been open since 2003. He thanked us for coming and looked forward to seeing us again — and he will.\u003c/p>\n\u003cp>The total cost for enough food to feed four or more people with two large beers came to around $50.00. For quality and quantity of food, relaxing, easy going and friendly atmosphere, great service, Rotee is an A1, A+ bargain.\u003c/p>\n\u003cp>In conclusion, Rotee is an overlooked gem in the “rough” part of the Lower Haight. The neighborhood is showing signs of improvement of late and the owners are confident it will continue. The food is not the usual, tired Indian food buffet, but a fun and tasty example of affordable Pakistani/Indian cuisine. Rotee gives phenomenal “bang for the buck” and deserves to be introduced to the wider audience of lovers of Indian cuisine.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/emily-kolatch.jpg\" alt=\"Emily Kolatch\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pauline’s Pizza\u003cbr>\n\u003cstrong>Reviewed Rotee:\u003c/strong> Friday, June 1, 2007\u003c/p>\n\u003cp>The atmosphere at Rotee is modern, bright, boisterous, and laid-back. The dining room is decorated with bright colors and movie posters creating a fun setting. The clever menu descriptions echo the spirit of the décor.\u003c/p>\n\u003cp>We visited Rotee on a Friday night when the restaurant was filled with groups of friends and young couples out for a casual meal. We were seated immediately, but noticed right away that our server seemed a little rushed. It appeared that only she and one other server were responsible for the whole dining room. Although she didn’t really have time to give her recommendations, she was very friendly. Others in her situation might have been curt to the customers, but she remained happy and upbeat the whole evening.\u003c/p>\n\u003cp>We started our meal with drinks, samosas, and vegetable pakora. Really, what’s not to like about these fried appetizers? I thought that these were particularly well done, as they were not at all greasy. The samosas were light and flaky on the outside and filled with creamy potatoes, while the pakora was dipped in a satisfying batter that did not overwhelm the cauliflower it coated. I ordered a glass of spicy Shiraz from Sula Vineyards in India. I had never had Indian wine before, so that was exciting. I’m not sure that it will make onto my favorites list, but I enjoyed my glass. (I understand that you can also bring your own wine to Rotee, and their corkage fee is only $10.)\u003c/p>\n\u003cp>We ordered several entrees to share including the chicken tikka masala, chicked Curry Grant, the Karahi Lamb, the lamb kabob wrap, and the Bangin’ Burtha (an eggplant dish). All of the dishes were very fresh, and I appreciated that none of them were too greasy. However, each dish was so similarly spiced that once they were on my plate, I had a hard time distinguishing among them. Although the sauces were good, the chicken tikka masala and the Curry Grant were mostly sauce. Both of these dishes had just a few pieces of chicken swimming in the bowls of sauce. (Good thing we ordered the biryani to soak it all up!) Similarly, the lamb was rather sparse in lamb kabob wrap and the result was dry and boring. Maybe the best part of the meal was the naan, which was served blistered and hot right from the oven.\u003c/p>\n\u003cp>For dessert we shared an order of the rice pudding, kheer. I am not really a fan of rice puddings in general because of the texture, but I thought the flavor of this one was nice. I especially liked the pistachio nuts crushed on top. However, my dinner companions, including two professed rice pudding fanatics, did not care for this one.\u003c/p>\n\u003cp>We definitely left the restaurant full — plus we had some leftovers with us — and our total bill was nothing to complain about. We had a nice time at Rotee — the service, though not attentive, was friendly; the atmosphere, although a little too loud to talk easily, was festive; the food, while not great, was good. Everyone needs a cheap, casual favorite neighborhood restaurant. While this probably won’t become mine, I can certainly see why it is somebody’s.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/patrick-adaire.jpg\" alt=\"Patrick Adaire\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Residential Realtor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Jose\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Forêt Restaurant\u003cbr>\n\u003cstrong>Reviewed Rotee:\u003c/strong> Friday, June 1, 2007\n\u003cp>The Rotee — meaning flat bread or simply bread and butter — is a surprisingly awesome place set in the middle of historic Haight Street of San Francisco. This restaurant epitomizes the meaning of delicious food at a good value. It has been established since 2004, and I’m sure it will stand the test of time. At first glance, one would think its decor is sort of plain with simple tables and chairs and brightly colored walls. However, when the meal arrives in all its splendid color, you realize the brightly colored walls are identical to the spices used for the scrumptious food. My guest and I shared a fabulous mixture of tandoori specials. A spicey (not hot) chicken tikka had the color of a ripe orange and the tenderness of a baby’s bottom. Simply put, it was perfectly prepared and tasted delicious with basmati rice, which is cooked in savory spices and golden onions.\u003c/p>\n\u003cp>We also loved the tandoori fish — a succulent catfish that doesn’t have to fish for compliments. Again the brightly colored yellow spice used for the fish matched one of the colors used on the restaurant walls. This was the first dish that we completely finished, and the last piece was cut in half to both appease my bride and my guest. They loved it.\u003c/p>\n\u003cp>We also shared a sizable portion of tandoori lamb chops. The dish was an amazing taste of lamb, marinated in a colorful spice that again was used as a color accent in the restaurant. As the menu says, eating this dish will add a new “chopter” to your life.\u003c/p>\n\u003cp>All three dishes were a delight. None were too spicy and when complemented by the basmati rice and garlic naan (round flat bread with a light garlic spice), they made a complete meal.\u003c/p>\n\u003cp>It was just perfect, right down to the water pitcher always being full. I drink a lot of water and it means a lot if I don’t have to constantly ask for water.\u003c/p>\n\u003cp>The waiter was very pleasant and helpful in describing the dishes and since this is not my typical choice of food, his help made the decisions easier to make. This night was all about the food, and we didn’t want to distract ourselves with alcoholic drinks, however they do offer a small selection of wine and beer. Their specialty drink is a mango lassi made of homemade yogurt blended with sweet mangoes. This was the perfect thirst quencher and a must-have to complement the spices of the meal.\u003c/p>\n\u003cp>This is a great neighborhood restaurant and it was quiet and peaceful. The surrounding mixtures of culture and color of the Haight District make it a perfect home for Rotee. There is metered parking just outside, and halfway down the block the parking is free.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You should expect the typical colorfulness of the Haight and expect a great meal with all the colorfulness of the spices and dishes of the Indian and Pakistani culture. Also, as a side note, whoever wrote the menu could write for the David Letterman show. Clearly, this person is a comedian in the making, who wrote wonderful mixture of well thought-out meals. For a table of three, we were pleasantly surprised to pay under $40.00 with tip. I would recommend it to any of my friends as a great place to go and enjoy the food other parts of the world bring to us in our wonderful Bay Area restaurants.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n400 Haight Street (at Webster Street)\r\nSan Francisco, CA 94117\r\nstrong>Phone:\u003c/strong> 415-552-8309\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.roteesf.com\">www.roteesf.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Pakistani / Indian\r\n\u003cstrong>Reviewed:\u003c/strong> Spring 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Rotee: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=400\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=408\">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/cp218iPod_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/rotee17.jpg\" alt=\"Samosas\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rotee10.jpg\" alt=\"Chicken Tikka Masala\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rotee12.jpg\" alt=\"Tandoori Fish\" hspace=\"3\">\u003cbr>\nSamosas with Homemade Mint and Tamarind Chutneys, Chicken Tikka Masala, Tandoori Fish\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mary-dilorenzo.jpg\" alt=\"Mary DiLorenzo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Criminal Records Tech\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rotee\u003cbr>\n\u003cstrong>Reviewed Rotee:\u003c/strong> Thursday May 17, 2007\u003c/p>\n\u003cp>With the first step into Rotee, the smell of fresh spices and grilled foods greets you, and all worries about this “edgy” neighborhood in the Lower Haight and the hunt for parking begin to disappear. The small, 15 table restaurant is vibrantly colored with walls of mustard and saffron hues. Bollywood posters hang from the walls and the atmosphere is casual and relaxed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> We choose to sit by the window for a better view of the interesting street corner. A friendly, young waitress promptly comes over, and since menus are already on the tables, she tells us of the night’s special: pumpkin curry. There is a cart of hot Chai tea in the corner of the room, but we order a large Taj Mahal beer, knowing it will come ice-cold with frosty-cold pilsner glasses, and pick up our menus and begin to read the entertaining descriptions of each dish and start the process of trying to choose which dish to have on this visit. The menu is same for both lunch and dinner.\u003c/p>\n\u003cp>We finally make our choices and I order the chicken tikka masala, one of the house specialties, and a dish I find myself craving at times. My husband chooses the Bollywood Lamb Gosht and we agree to try a different biriyani: the Kaabli Chana. Of course we have to order some naan, and to begin this feast we must have samosas. Just as our server is leaving, we decide that we should also try the night’s special and order the pumpkin curry.\u003c/p>\n\u003cp>The samosas are hot and crispy and come with homemade mint and tamarind chutneys. They are stuffed with soft, creamy mashed potato spiced with a combination of cumin and allspice. There is an occasional snap of a green pea as it bursts in your mouth. They disappear all too quickly.\u003c/p>\n\u003cp>The rest of our food arrives and our small table becomes very crowded with the white ceramic platters, bowls, plates and a basket of hot naan, fresh from the oven. I begin by scooping up some of the chicken tikka masala and taste a tender, velvety piece of chicken, bathed in the rich tomato-yogurt sauce.\u003c/p>\n\u003cp>My husband grabs a spoonful of the gosht and declares the lamb succulent and the spicy heat perfect. The tomatoes and onions in this dish are perfectly cooked, both still having some crunch to them and complimenting the spices, which have an after burn effect — so delicious. Both dishes go well with the Kaabli Chana biriyani with garbanzo beans bursting through the jasmine rice, flaked with chopped cilantro.\u003c/p>\n\u003cp>It is time to try the night’s special and it does not disappoint. It is a rich, saffron-colored curry sauce with bits of squash and potato. It is actually a lighter taste than appears, and the squash is just tender enough without being mushy. The flavor of this curry is more delicate rather than piquant. The fresh naan is perfect for mopping up all the sauces of each dish.\u003c/p>\n\u003cp>We are completely satisfied with our meal and with the large volume of food we ordered, we will be enjoying it again at home. I could not save any chicken tikka masala, though. It is just too good to stop eating!\u003c/p>\n\u003cp>During our meal, the owner greeted us and remembered us from earlier visits. He told us they have been open since 2003. He thanked us for coming and looked forward to seeing us again — and he will.\u003c/p>\n\u003cp>The total cost for enough food to feed four or more people with two large beers came to around $50.00. For quality and quantity of food, relaxing, easy going and friendly atmosphere, great service, Rotee is an A1, A+ bargain.\u003c/p>\n\u003cp>In conclusion, Rotee is an overlooked gem in the “rough” part of the Lower Haight. The neighborhood is showing signs of improvement of late and the owners are confident it will continue. The food is not the usual, tired Indian food buffet, but a fun and tasty example of affordable Pakistani/Indian cuisine. Rotee gives phenomenal “bang for the buck” and deserves to be introduced to the wider audience of lovers of Indian cuisine.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/emily-kolatch.jpg\" alt=\"Emily Kolatch\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pauline’s Pizza\u003cbr>\n\u003cstrong>Reviewed Rotee:\u003c/strong> Friday, June 1, 2007\u003c/p>\n\u003cp>The atmosphere at Rotee is modern, bright, boisterous, and laid-back. The dining room is decorated with bright colors and movie posters creating a fun setting. The clever menu descriptions echo the spirit of the décor.\u003c/p>\n\u003cp>We visited Rotee on a Friday night when the restaurant was filled with groups of friends and young couples out for a casual meal. We were seated immediately, but noticed right away that our server seemed a little rushed. It appeared that only she and one other server were responsible for the whole dining room. Although she didn’t really have time to give her recommendations, she was very friendly. Others in her situation might have been curt to the customers, but she remained happy and upbeat the whole evening.\u003c/p>\n\u003cp>We started our meal with drinks, samosas, and vegetable pakora. Really, what’s not to like about these fried appetizers? I thought that these were particularly well done, as they were not at all greasy. The samosas were light and flaky on the outside and filled with creamy potatoes, while the pakora was dipped in a satisfying batter that did not overwhelm the cauliflower it coated. I ordered a glass of spicy Shiraz from Sula Vineyards in India. I had never had Indian wine before, so that was exciting. I’m not sure that it will make onto my favorites list, but I enjoyed my glass. (I understand that you can also bring your own wine to Rotee, and their corkage fee is only $10.)\u003c/p>\n\u003cp>We ordered several entrees to share including the chicken tikka masala, chicked Curry Grant, the Karahi Lamb, the lamb kabob wrap, and the Bangin’ Burtha (an eggplant dish). All of the dishes were very fresh, and I appreciated that none of them were too greasy. However, each dish was so similarly spiced that once they were on my plate, I had a hard time distinguishing among them. Although the sauces were good, the chicken tikka masala and the Curry Grant were mostly sauce. Both of these dishes had just a few pieces of chicken swimming in the bowls of sauce. (Good thing we ordered the biryani to soak it all up!) Similarly, the lamb was rather sparse in lamb kabob wrap and the result was dry and boring. Maybe the best part of the meal was the naan, which was served blistered and hot right from the oven.\u003c/p>\n\u003cp>For dessert we shared an order of the rice pudding, kheer. I am not really a fan of rice puddings in general because of the texture, but I thought the flavor of this one was nice. I especially liked the pistachio nuts crushed on top. However, my dinner companions, including two professed rice pudding fanatics, did not care for this one.\u003c/p>\n\u003cp>We definitely left the restaurant full — plus we had some leftovers with us — and our total bill was nothing to complain about. We had a nice time at Rotee — the service, though not attentive, was friendly; the atmosphere, although a little too loud to talk easily, was festive; the food, while not great, was good. Everyone needs a cheap, casual favorite neighborhood restaurant. While this probably won’t become mine, I can certainly see why it is somebody’s.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/patrick-adaire.jpg\" alt=\"Patrick Adaire\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Residential Realtor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Jose\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Forêt Restaurant\u003cbr>\n\u003cstrong>Reviewed Rotee:\u003c/strong> Friday, June 1, 2007\n\u003cp>The Rotee — meaning flat bread or simply bread and butter — is a surprisingly awesome place set in the middle of historic Haight Street of San Francisco. This restaurant epitomizes the meaning of delicious food at a good value. It has been established since 2004, and I’m sure it will stand the test of time. At first glance, one would think its decor is sort of plain with simple tables and chairs and brightly colored walls. However, when the meal arrives in all its splendid color, you realize the brightly colored walls are identical to the spices used for the scrumptious food. My guest and I shared a fabulous mixture of tandoori specials. A spicey (not hot) chicken tikka had the color of a ripe orange and the tenderness of a baby’s bottom. Simply put, it was perfectly prepared and tasted delicious with basmati rice, which is cooked in savory spices and golden onions.\u003c/p>\n\u003cp>We also loved the tandoori fish — a succulent catfish that doesn’t have to fish for compliments. Again the brightly colored yellow spice used for the fish matched one of the colors used on the restaurant walls. This was the first dish that we completely finished, and the last piece was cut in half to both appease my bride and my guest. They loved it.\u003c/p>\n\u003cp>We also shared a sizable portion of tandoori lamb chops. The dish was an amazing taste of lamb, marinated in a colorful spice that again was used as a color accent in the restaurant. As the menu says, eating this dish will add a new “chopter” to your life.\u003c/p>\n\u003cp>All three dishes were a delight. None were too spicy and when complemented by the basmati rice and garlic naan (round flat bread with a light garlic spice), they made a complete meal.\u003c/p>\n\u003cp>It was just perfect, right down to the water pitcher always being full. I drink a lot of water and it means a lot if I don’t have to constantly ask for water.\u003c/p>\n\u003cp>The waiter was very pleasant and helpful in describing the dishes and since this is not my typical choice of food, his help made the decisions easier to make. This night was all about the food, and we didn’t want to distract ourselves with alcoholic drinks, however they do offer a small selection of wine and beer. Their specialty drink is a mango lassi made of homemade yogurt blended with sweet mangoes. This was the perfect thirst quencher and a must-have to complement the spices of the meal.\u003c/p>\n\u003cp>This is a great neighborhood restaurant and it was quiet and peaceful. The surrounding mixtures of culture and color of the Haight District make it a perfect home for Rotee. There is metered parking just outside, and halfway down the block the parking is free.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You should expect the typical colorfulness of the Haight and expect a great meal with all the colorfulness of the spices and dishes of the Indian and Pakistani culture. Also, as a side note, whoever wrote the menu could write for the David Letterman show. Clearly, this person is a comedian in the making, who wrote wonderful mixture of well thought-out meals. For a table of three, we were pleasantly surprised to pay under $40.00 with tip. I would recommend it to any of my friends as a great place to go and enjoy the food other parts of the world bring to us in our wonderful Bay Area restaurants.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>La Forêt Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=381\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=385\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=408\">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/cp218iPod_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/laforet3.jpg\" alt=\"La Forêt\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/laforet12.jpg\" alt=\"La Forêt\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/laforet4.jpg\" alt=\"La Forêt\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/laforet11.jpg\" alt=\"La Forêt\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/laforet2.jpg\" alt=\"La Forêt\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/laforet5.jpg\" alt=\"La Forêt\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=laforet+restaurant+san+jose&ie=UTF8&cd=1&cid=37173489,-121824249,11659536662107643400&s=AARTsJrQWJeZ9KKefsNttS8ddbmnnGaNAg&ll=37.269135,-121.771088&spn=0.191251,0.291824&z=11&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=laforet+restaurant+san+jose&ie=UTF8&cd=1&cid=37173489,-121824249,11659536662107643400&ll=37.269135,-121.771088&spn=0.191251,0.291824&z=11&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003cstrong>Location:\u003c/strong>\u003cbr>\n21747 Bertram Road (at Almaden Road)\u003cbr>\nSan Jose, CA 95120\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free Lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 408-997-3458\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.laforetrestaurant.com\">www.laforetrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> John Davoudi and Mike Mashayekh\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> John Davoudi\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Manuel Rodriguez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Kobe Beef, Wild Game, Soufflé\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\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 5\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 5:30pm-9:00pm\u003cbr>\nWednesday: 5:30pm-9:00pm\u003cbr>\nThursday: 5:30pm-9:00pm\u003cbr>\nFriday: 5:30pm-9:00pm\u003cbr>\nSaturday: 5:30pm-9:00pm\u003cbr>\nSunday: 10:00am-2:00pm (brunch), 5:30pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, dinner, tasting menu\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> $60+\u003cbr>\n\u003cstrong>Average Brunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Major Credit Cards\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> Anytime\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Formal\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> 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> Yes\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>La Forêt Restaurant:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=381\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=385\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=408\">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/cp218iPod_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/laforet3.jpg\" alt=\"La Forêt\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/laforet12.jpg\" alt=\"La Forêt\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/laforet4.jpg\" alt=\"La Forêt\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/laforet11.jpg\" alt=\"La Forêt\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/laforet2.jpg\" alt=\"La Forêt\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/laforet5.jpg\" alt=\"La Forêt\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=laforet+restaurant+san+jose&ie=UTF8&cd=1&cid=37173489,-121824249,11659536662107643400&s=AARTsJrQWJeZ9KKefsNttS8ddbmnnGaNAg&ll=37.269135,-121.771088&spn=0.191251,0.291824&z=11&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=laforet+restaurant+san+jose&ie=UTF8&cd=1&cid=37173489,-121824249,11659536662107643400&ll=37.269135,-121.771088&spn=0.191251,0.291824&z=11&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>\n21747 Bertram Road (at Almaden Road)\u003cbr>\nSan Jose, CA 95120\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free Lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 408-997-3458\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.laforetrestaurant.com\">www.laforetrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> John Davoudi and Mike Mashayekh\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> John Davoudi\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Manuel Rodriguez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Kobe Beef, Wild Game, Soufflé\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\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 5\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 5:30pm-9:00pm\u003cbr>\nWednesday: 5:30pm-9:00pm\u003cbr>\nThursday: 5:30pm-9:00pm\u003cbr>\nFriday: 5:30pm-9:00pm\u003cbr>\nSaturday: 5:30pm-9:00pm\u003cbr>\nSunday: 10:00am-2:00pm (brunch), 5:30pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, dinner, tasting menu\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> $60+\u003cbr>\n\u003cstrong>Average Brunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Major Credit Cards\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> Anytime\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Formal\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> 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> 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>La Forêt Restaurant: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=381\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=385\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=408\">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/cp218iPod_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/laforet8.jpg\" alt=\"Quail in Huckleberry Sauce\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/laforet9.jpg\" alt=\"Wild Boar with Rosemary Tarragon Sauce\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/laforet10.jpg\" alt=\"Grand Marnier Souffle\" hspace=\"3\">\u003cbr>\nQuail in Huckleberry Sauce, Wild Boar with Rosemary Tarragon Sauce, Grand Marnier Soufflé\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/patrick-adaire.jpg\" alt=\"Patrick Adaire\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Residential Realtor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Jose\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Forêt Restaurant\u003cbr>\n\u003cstrong>Reviewed La Forêt Restaurant:\u003c/strong> Thursday, May 29, 2007\u003c/p>\n\u003cp>La Forêt is a wonderful dining experience. It has been open for over 100 years, starting off as the first two-story boarding house in CA and serving the hard workers of San Jose’s agriculture and farming communities. Now, it is one of the premier dining experiences in Northern California.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>La Forêt, apply named “The Forest,” is set amongst old world oaks and bays that surround a charming creek-side setting.\u003c/p>\n\u003cp>The drive to the restaurant is several miles from the main highway so you feel you’ve escaped from the hustle and bustle of Silicon Valley. There is ample parking and the entrance is senior-friendly. Upon entering one is greeted by the friendly maître d’, and since reservations are a mandatory, you will be escorted to your table immediately. There are always two to three waiters/waitresses to help pull out chairs and place napkins in your lap. We were given a wine list, more like a book, with 17 pages of fantastic wines ranging from $45.00 on up. We chose a delicious bottle of David Bruce Zinfandel for $65.00. It was the perfect complement for our delicious meal. The waiter promptly went over the specials and took our appetizer order. Then, the big decision, they asked if we would care for their special Soufflé Grand Marnier for desert, and with a gleam in my eye and a quick look at my bride, we happily agreed. It’s our favorite dessert.\u003c/p>\n\u003cp>We started off with a free sample of the chef’s hors d’oeuvres special. Rabbit sausage with wild mushrooms and a basket of warm bread. Mmmmmmm, delicious.\u003c/p>\n\u003cp>As we finished our chef’s special, our waiter brought out the appetizer we ordered.\u003cbr>\nA sea scallop with a light cream, herbs, and saffron sauce over puffed pastry. They gave us an extra scallop since my wife and I were sharing.\u003c/p>\n\u003cp>Quickly after our scallops were devoured, the mushrooms and shrimp salad arrived, which was equally divine. It consisted of mushrooms, bay shrimp, spinach, radicchio and red pepper vinaigrette. We tried to get the recipe for the vinaigrette, however that was a chef’s secret — the waitress even tried as she loved it too but she also wasn’t able to coax it out of him.\u003c/p>\n\u003cp>It wasn’t but a minute or two after our salad was done when the entrees arrived. My wife enjoyed a well-proportioned salmon steak with a delicious Chambord and port wine sauce. I had a taste and it melted in your mouth. Not a hint of fishiness, just a perfectly prepared meal with a great port wine sauce that made the entire meal a delight for my bride. My dinner was equally exquisite. I tried the veal for the first time, since my usual, venison, wasn’t available at this time. The veal came prepared with a shiitake mushroom, cream, and Calvados brandy sauce that I carefully cherished, so as to have a little with every bite. As with my previous meals I have never been disappointed, this is just one of the best meals of the year.\u003c/p>\n\u003cp>All along the service was impeccable. The water glass never emptied, and the well-dressed staff in their tuxedo outfits is a wonderful change to the gum-chewing waitress at the local coffee shop.\u003c/p>\n\u003cp>After we finished our entrees, we sat back and enjoyed the views of the creek and atmosphere of this wonderful old home built over 100 years ago. It’s said to be haunted by Aunt Tests. Some of the old timers who work there will swear to several very strange occurrences. A dropped spoon on the floor with no one around, a cool breeze in the hallway, napkins rearranged — sort of spooky but fun. The fine bone china and quality linens and red roses on the table quickly make you feel comfortable. The views of the majestic oaks at the sun sets over the wedding chapel give a felling of warmth and peacefulness. A special dinner like this is not for the faint of heart. One can expect a spend $200 +/- for a dinner for two depending on wine selection. However, for a special treat there’s nothing like La Forêt.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mary-dilorenzo.jpg\" alt=\"Mary DiLorenzo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Criminal Records Tech\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rotee\u003cbr>\n\u003cstrong>Reviewed La Forêt Restaurant:\u003c/strong> Thursday May 24, 2007\u003c/p>\n\u003cp>If I am ever asked what I would like to eat right before I die, I would request the meal I ate at La Forêt. The whole experience, with the exception of the distance to get there, can be described as heavenly. It took a good while to get to this lovely little house tucked back in a grove, nestled next to a creek, but once there, the travel time and traffic seemed to melt away once we entered. La Forêt is like going over to an elegant, old friend’s house. The entry and bar area have polished wood floors and tuxedoed wait staff standing at the ready behind the maître d’. There are two dining rooms on the lower floor with eight to ten tables with plush, patterned carpeting, brass chandeliers, and very comfortable chairs. We are seated at a table for two, next to the window that looks out over the creek. Instantly, our server for the night, a pleasant young lady, delivers the menus and wine list in green, leather-bound books. The menu is extensive, but we decide to choose two of the six-course tasting menus.\u003c/p>\n\u003cp>There is a lot of activity all around with the serving staff, but nothing is ever intrusive. We are able to continue our conversation, uninterrupted, as they change flatware or plates as the courses arrive and disappear. The timing of each course is perfect with never too long or too short a wait between plates. Attention is always paid to our needs, with our wine glasses being filled as needed.\u003c/p>\n\u003cp>The food is the main show here. We begin this culinary pleasure cruise with the escargots in garlic and Pernod sauce, which we ordered a la carte to the tasting menus. They came out of the shell, (no chance for flying snail shells) and for the first time, I actually could taste the snail, not just garlic and butter. An enormous piece of foie gras arrives in a beautiful china bowl, perfectly seared and it just melts in your mouth. It was almost too much of a good thing.\u003c/p>\n\u003cp>Two beautiful scallops come next, which are so delicious and well accompanied by the slightly saffron-flavored cream sauce. They are absolutely perfect with a soft center and perfect seared outside. This is quickly our favorite dish. The grilled ahi tuna in a horseradish and thyme sauce is next on the menu. It was a little overdone for my taste, and I think the meal would not have been missing anything at all if they just left this off the menu.\u003c/p>\n\u003cp>Our courses take a different turn now and I receive a bowl with wild boar in rosemary and tarragon sauce and my husband has the roasted quail in huckleberry sauce. I have never had boar, and this is surprisingly very mild. It was very tender as well, not so much in cutting, but a melt-in-your-mouth quality. My husband’s quail is delicious, moist, and the sauce is a perfect compliment. The final entrées come, and I have Kobe beef in a peppercorn, Cabernet, and Courvoisier sauce, and my husband receives tournedos of beef with a chanterelle mushroom and herb sauce. While the meat is fork-tender and tasty, I can honestly say that I’ve made hanger steak at home with as much or more flavor. I enjoyed my husband’s tournedos, which were very, very good and I had wished I had ordered that tasting menu at this point.\u003c/p>\n\u003cp>The dish that brings this meal up to the heavenly scale is the Soufflé Grand Marnier in a vanilla anglaise sauce, heavy with Grand Marnier liqueur. This soufflé is so light that when my spoon pierces the top, it sighs and then deflates and gives up its soft, fluffy, airy insides to be bathed in a luxurious, intoxicating sauce. This is the absolute perfect ending to a wonderful and delicious meal.\u003c/p>\n\u003cp>I will most probably never go back to La Forêt, due to the distance, two hours of driving, and the cost, almost $300.00 for two, bringing our own wine. It is a very special place for very special occasions with exceptional service and fine cuisine. I am happy I had the experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/emily-kolatch.jpg\" alt=\"Emily Kolatch\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pauline’s Pizza\u003cbr>\n\u003cstrong>Reviewed La Forêt Restaurant:\u003c/strong> Saturday, May 26, 2007\u003c/p>\n\u003cp>In spite of favorable reviews from some colleagues of mine who love La Forêt, I was truly skeptical about this place. The website looks stuffy and overly formal, the menu greatly favors meat and heavy preparations, it feels like a “has-been” restaurant, and it’s a fairly long drive from San Francisco.\u003c/p>\n\u003cp>It was a warm, summery Saturday evening when, after a wrong turn or two, we made our way along the little country road through New Almaden toward La Forêt. As we approached the restaurant, although I was still skeptical, I was beginning to feel charmed by the pastoral setting. As we walked into the old inn, I felt immediately at ease. There is something very comfortable and familiar about this place. It does not feel like the Bay Area. With the country setting, the tuxedoed staff, the brass-framed floral prints, and the big bowl of Andes mints on the host’s podium, I felt like I was seven years old, out for a fancy dinner with my parents. Really, I was charmed.\u003c/p>\n\u003cp>We had planned to meet our friends at the restaurant for a 7:00pm reservation, but they called to say that they had gotten very lost and would be at least a half hour late. The host was very kind about holding our table for us and about guiding our friends to the restaurant over the phone. While we waited, we sat outside on the patio next to the creek and had a glass of wine. I’m not sure that the restaurant really means for the patio to be used by guests because there were only two metal chairs set out, but this was the best part of the evening. The setting is truly beautiful and it was a gorgeous night. This is just the kind of outdoor experience that San Franciscans crave. Also, the bar poured us each a veritable goblet of a delicious merlot. I didn’t know until the bill came that this enormous serving of wine cost only $10.\u003c/p>\n\u003cp>When our friends finally arrived and we were seated in the dining room, my skepticism was beginning to wane. Our server was sweet and enthusiastic and, in contrast to the formal surroundings, had an easy-going manner. Even though several of the entrée s looked interesting, we all decided to have the six-course tasting menu. I really wanted to try the wild boar and the Kobe beef, so I ordered the third menu, while my dinner companions ordered the second one, which had the quail and tournedos of beef. The first course was to be foie gras, which I don’t care much for, but our server was very gracious about substituting the prawns. Immediately after we ordered, the bread arrived warm (which I love), and we were served an amuse bouche. Our first course arrived shortly after, and any remaining traces of skepticism were whisked away by the perfectly cooked prawns served with a slightly tangy, creamy sauce. Delicious! The second course was a seared scallop on a piece of puff pastry in a saffron cream sauce. I thought that the bit of pastry was a little bit biscuity and tough, but the scallop was, again, perfectly cooked. In spite of the pastry, this may have been my favorite course. The third course was pepper-crusted, grilled ahi tuna. Ahi tuna might feel a little trite as it seems to have been on every restaurant’s menu over the past several years, but this one didn’t feel trite, maybe because of the horseradish thyme sauce accompanying it. By course number four, I was really getting full, but I still enjoyed the wild boar. I am not a big meat-eater, and I would never normally order game, so I was surprised that I liked this so much. The meat was tender and flavorful. Although the wild rice cake that accompanied the boar was a little too salty, its chewiness complemented the meat well. Finally, the Kobe beef arrived. I don’t know if it would be worth the $85 charged for the entrée portion, but it is butter-knife tender and delicious. It was served with a very traditional mashed potato and a couple of pieces of asparagus, carrot, and squash.\u003c/p>\n\u003cp>Even though I had only had a portion of each of the savory courses, I was so incredibly full by dessert, I did not know if I could manage it. However, when that beautiful, fluffy Grand Marnier soufflé arrived surrounded by cream and berries, I got my second wind. I ate every last bite!\u003c/p>\n\u003cp>So, in the end, I was both right and wrong about La Forêt. From the location to the ambiance to preparations, this is an extraordinarily traditional restaurant. It truly feels like stepping back into another time. However, La Forêt also serves delicious food in a comfortable setting with friendly, approachable service. As we left the restaurant that night, I joked that I would write that “La Forêt aims for pretense but misses the mark.” And it’s a good thing it does.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A couple of caveats, though: this restaurant is expensive and it is not a good place for vegetarians.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n21747 Bertram Road (at Almaden Road)\r\nSan Jose, CA 95120\r\n\u003cstrong>Phone:\u003c/strong> 408-997-3458\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.laforetrestaurant.com\">www.laforetrestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> French\r\n\u003cstrong>Reviewed:\u003c/strong> Spring 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>La Forêt Restaurant: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=381\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=385\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=408\">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/cp218iPod_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/laforet8.jpg\" alt=\"Quail in Huckleberry Sauce\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/laforet9.jpg\" alt=\"Wild Boar with Rosemary Tarragon Sauce\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/laforet10.jpg\" alt=\"Grand Marnier Souffle\" hspace=\"3\">\u003cbr>\nQuail in Huckleberry Sauce, Wild Boar with Rosemary Tarragon Sauce, Grand Marnier Soufflé\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/patrick-adaire.jpg\" alt=\"Patrick Adaire\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Patrick\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Residential Realtor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Jose\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Forêt Restaurant\u003cbr>\n\u003cstrong>Reviewed La Forêt Restaurant:\u003c/strong> Thursday, May 29, 2007\u003c/p>\n\u003cp>La Forêt is a wonderful dining experience. It has been open for over 100 years, starting off as the first two-story boarding house in CA and serving the hard workers of San Jose’s agriculture and farming communities. Now, it is one of the premier dining experiences in Northern California.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>La Forêt, apply named “The Forest,” is set amongst old world oaks and bays that surround a charming creek-side setting.\u003c/p>\n\u003cp>The drive to the restaurant is several miles from the main highway so you feel you’ve escaped from the hustle and bustle of Silicon Valley. There is ample parking and the entrance is senior-friendly. Upon entering one is greeted by the friendly maître d’, and since reservations are a mandatory, you will be escorted to your table immediately. There are always two to three waiters/waitresses to help pull out chairs and place napkins in your lap. We were given a wine list, more like a book, with 17 pages of fantastic wines ranging from $45.00 on up. We chose a delicious bottle of David Bruce Zinfandel for $65.00. It was the perfect complement for our delicious meal. The waiter promptly went over the specials and took our appetizer order. Then, the big decision, they asked if we would care for their special Soufflé Grand Marnier for desert, and with a gleam in my eye and a quick look at my bride, we happily agreed. It’s our favorite dessert.\u003c/p>\n\u003cp>We started off with a free sample of the chef’s hors d’oeuvres special. Rabbit sausage with wild mushrooms and a basket of warm bread. Mmmmmmm, delicious.\u003c/p>\n\u003cp>As we finished our chef’s special, our waiter brought out the appetizer we ordered.\u003cbr>\nA sea scallop with a light cream, herbs, and saffron sauce over puffed pastry. They gave us an extra scallop since my wife and I were sharing.\u003c/p>\n\u003cp>Quickly after our scallops were devoured, the mushrooms and shrimp salad arrived, which was equally divine. It consisted of mushrooms, bay shrimp, spinach, radicchio and red pepper vinaigrette. We tried to get the recipe for the vinaigrette, however that was a chef’s secret — the waitress even tried as she loved it too but she also wasn’t able to coax it out of him.\u003c/p>\n\u003cp>It wasn’t but a minute or two after our salad was done when the entrees arrived. My wife enjoyed a well-proportioned salmon steak with a delicious Chambord and port wine sauce. I had a taste and it melted in your mouth. Not a hint of fishiness, just a perfectly prepared meal with a great port wine sauce that made the entire meal a delight for my bride. My dinner was equally exquisite. I tried the veal for the first time, since my usual, venison, wasn’t available at this time. The veal came prepared with a shiitake mushroom, cream, and Calvados brandy sauce that I carefully cherished, so as to have a little with every bite. As with my previous meals I have never been disappointed, this is just one of the best meals of the year.\u003c/p>\n\u003cp>All along the service was impeccable. The water glass never emptied, and the well-dressed staff in their tuxedo outfits is a wonderful change to the gum-chewing waitress at the local coffee shop.\u003c/p>\n\u003cp>After we finished our entrees, we sat back and enjoyed the views of the creek and atmosphere of this wonderful old home built over 100 years ago. It’s said to be haunted by Aunt Tests. Some of the old timers who work there will swear to several very strange occurrences. A dropped spoon on the floor with no one around, a cool breeze in the hallway, napkins rearranged — sort of spooky but fun. The fine bone china and quality linens and red roses on the table quickly make you feel comfortable. The views of the majestic oaks at the sun sets over the wedding chapel give a felling of warmth and peacefulness. A special dinner like this is not for the faint of heart. One can expect a spend $200 +/- for a dinner for two depending on wine selection. However, for a special treat there’s nothing like La Forêt.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/mary-dilorenzo.jpg\" alt=\"Mary DiLorenzo\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mary\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Criminal Records Tech\u003cbr>\n\u003cstrong>Location:\u003c/strong> Daly City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Rotee\u003cbr>\n\u003cstrong>Reviewed La Forêt Restaurant:\u003c/strong> Thursday May 24, 2007\u003c/p>\n\u003cp>If I am ever asked what I would like to eat right before I die, I would request the meal I ate at La Forêt. The whole experience, with the exception of the distance to get there, can be described as heavenly. It took a good while to get to this lovely little house tucked back in a grove, nestled next to a creek, but once there, the travel time and traffic seemed to melt away once we entered. La Forêt is like going over to an elegant, old friend’s house. The entry and bar area have polished wood floors and tuxedoed wait staff standing at the ready behind the maître d’. There are two dining rooms on the lower floor with eight to ten tables with plush, patterned carpeting, brass chandeliers, and very comfortable chairs. We are seated at a table for two, next to the window that looks out over the creek. Instantly, our server for the night, a pleasant young lady, delivers the menus and wine list in green, leather-bound books. The menu is extensive, but we decide to choose two of the six-course tasting menus.\u003c/p>\n\u003cp>There is a lot of activity all around with the serving staff, but nothing is ever intrusive. We are able to continue our conversation, uninterrupted, as they change flatware or plates as the courses arrive and disappear. The timing of each course is perfect with never too long or too short a wait between plates. Attention is always paid to our needs, with our wine glasses being filled as needed.\u003c/p>\n\u003cp>The food is the main show here. We begin this culinary pleasure cruise with the escargots in garlic and Pernod sauce, which we ordered a la carte to the tasting menus. They came out of the shell, (no chance for flying snail shells) and for the first time, I actually could taste the snail, not just garlic and butter. An enormous piece of foie gras arrives in a beautiful china bowl, perfectly seared and it just melts in your mouth. It was almost too much of a good thing.\u003c/p>\n\u003cp>Two beautiful scallops come next, which are so delicious and well accompanied by the slightly saffron-flavored cream sauce. They are absolutely perfect with a soft center and perfect seared outside. This is quickly our favorite dish. The grilled ahi tuna in a horseradish and thyme sauce is next on the menu. It was a little overdone for my taste, and I think the meal would not have been missing anything at all if they just left this off the menu.\u003c/p>\n\u003cp>Our courses take a different turn now and I receive a bowl with wild boar in rosemary and tarragon sauce and my husband has the roasted quail in huckleberry sauce. I have never had boar, and this is surprisingly very mild. It was very tender as well, not so much in cutting, but a melt-in-your-mouth quality. My husband’s quail is delicious, moist, and the sauce is a perfect compliment. The final entrées come, and I have Kobe beef in a peppercorn, Cabernet, and Courvoisier sauce, and my husband receives tournedos of beef with a chanterelle mushroom and herb sauce. While the meat is fork-tender and tasty, I can honestly say that I’ve made hanger steak at home with as much or more flavor. I enjoyed my husband’s tournedos, which were very, very good and I had wished I had ordered that tasting menu at this point.\u003c/p>\n\u003cp>The dish that brings this meal up to the heavenly scale is the Soufflé Grand Marnier in a vanilla anglaise sauce, heavy with Grand Marnier liqueur. This soufflé is so light that when my spoon pierces the top, it sighs and then deflates and gives up its soft, fluffy, airy insides to be bathed in a luxurious, intoxicating sauce. This is the absolute perfect ending to a wonderful and delicious meal.\u003c/p>\n\u003cp>I will most probably never go back to La Forêt, due to the distance, two hours of driving, and the cost, almost $300.00 for two, bringing our own wine. It is a very special place for very special occasions with exceptional service and fine cuisine. I am happy I had the experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/emily-kolatch.jpg\" alt=\"Emily Kolatch\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Emily\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Middle School Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pauline’s Pizza\u003cbr>\n\u003cstrong>Reviewed La Forêt Restaurant:\u003c/strong> Saturday, May 26, 2007\u003c/p>\n\u003cp>In spite of favorable reviews from some colleagues of mine who love La Forêt, I was truly skeptical about this place. The website looks stuffy and overly formal, the menu greatly favors meat and heavy preparations, it feels like a “has-been” restaurant, and it’s a fairly long drive from San Francisco.\u003c/p>\n\u003cp>It was a warm, summery Saturday evening when, after a wrong turn or two, we made our way along the little country road through New Almaden toward La Forêt. As we approached the restaurant, although I was still skeptical, I was beginning to feel charmed by the pastoral setting. As we walked into the old inn, I felt immediately at ease. There is something very comfortable and familiar about this place. It does not feel like the Bay Area. With the country setting, the tuxedoed staff, the brass-framed floral prints, and the big bowl of Andes mints on the host’s podium, I felt like I was seven years old, out for a fancy dinner with my parents. Really, I was charmed.\u003c/p>\n\u003cp>We had planned to meet our friends at the restaurant for a 7:00pm reservation, but they called to say that they had gotten very lost and would be at least a half hour late. The host was very kind about holding our table for us and about guiding our friends to the restaurant over the phone. While we waited, we sat outside on the patio next to the creek and had a glass of wine. I’m not sure that the restaurant really means for the patio to be used by guests because there were only two metal chairs set out, but this was the best part of the evening. The setting is truly beautiful and it was a gorgeous night. This is just the kind of outdoor experience that San Franciscans crave. Also, the bar poured us each a veritable goblet of a delicious merlot. I didn’t know until the bill came that this enormous serving of wine cost only $10.\u003c/p>\n\u003cp>When our friends finally arrived and we were seated in the dining room, my skepticism was beginning to wane. Our server was sweet and enthusiastic and, in contrast to the formal surroundings, had an easy-going manner. Even though several of the entrée s looked interesting, we all decided to have the six-course tasting menu. I really wanted to try the wild boar and the Kobe beef, so I ordered the third menu, while my dinner companions ordered the second one, which had the quail and tournedos of beef. The first course was to be foie gras, which I don’t care much for, but our server was very gracious about substituting the prawns. Immediately after we ordered, the bread arrived warm (which I love), and we were served an amuse bouche. Our first course arrived shortly after, and any remaining traces of skepticism were whisked away by the perfectly cooked prawns served with a slightly tangy, creamy sauce. Delicious! The second course was a seared scallop on a piece of puff pastry in a saffron cream sauce. I thought that the bit of pastry was a little bit biscuity and tough, but the scallop was, again, perfectly cooked. In spite of the pastry, this may have been my favorite course. The third course was pepper-crusted, grilled ahi tuna. Ahi tuna might feel a little trite as it seems to have been on every restaurant’s menu over the past several years, but this one didn’t feel trite, maybe because of the horseradish thyme sauce accompanying it. By course number four, I was really getting full, but I still enjoyed the wild boar. I am not a big meat-eater, and I would never normally order game, so I was surprised that I liked this so much. The meat was tender and flavorful. Although the wild rice cake that accompanied the boar was a little too salty, its chewiness complemented the meat well. Finally, the Kobe beef arrived. I don’t know if it would be worth the $85 charged for the entrée portion, but it is butter-knife tender and delicious. It was served with a very traditional mashed potato and a couple of pieces of asparagus, carrot, and squash.\u003c/p>\n\u003cp>Even though I had only had a portion of each of the savory courses, I was so incredibly full by dessert, I did not know if I could manage it. However, when that beautiful, fluffy Grand Marnier soufflé arrived surrounded by cream and berries, I got my second wind. I ate every last bite!\u003c/p>\n\u003cp>So, in the end, I was both right and wrong about La Forêt. From the location to the ambiance to preparations, this is an extraordinarily traditional restaurant. It truly feels like stepping back into another time. However, La Forêt also serves delicious food in a comfortable setting with friendly, approachable service. As we left the restaurant that night, I joked that I would write that “La Forêt aims for pretense but misses the mark.” And it’s a good thing it does.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A couple of caveats, though: this restaurant is expensive and it is not a good place for vegetarians.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong> La Forêt: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=386\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=381\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=408\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Wild Boar\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> John Davoudi\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003cbr>\n\u003cstrong>Recipe Description:\u003c/strong> La Forêt’s wild boar with red wine and cognac sauce.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cp>2-3 ounces butter\u003cbr>\n1 tablespoon chopped fresh thyme\u003cbr>\n1 teaspoon minced lemongrass\u003cbr>\n1/2 cup chopped fresh leek\u003cbr>\n1 teaspoon chopped fresh ginger\u003cbr>\n1 cup red wine, such as Cabernet Sauvignon or Pinot Noir\u003cbr>\n2 1/4 cups wild game reduction (demi-glace)\u003cbr>\nSalt\u003cbr>\nPepper\u003cbr>\n18 tenders of wild boar, 2 1/2 ounces each\u003cbr>\n3/4 pound sliced portabellos mushrooms\u003cbr>\n4 tablespoons cognac\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Preparation:\u003c/b>\u003c/p>\n\u003cp>1. In a sauté pan over medium heat, melt a little of the butter. Add the thyme, lemongrass, leek, and ginger, and stir. Add the red wine and cook until wine is almost evaporated. Add demi-glace and reduce the sauce again. Strain sauce and set aside.\u003c/p>\n\u003cp>2. In a separate pan, melt some butter on medium heat. Season the wild boar pieces with salt and then add them to pan, turning heat up to high to sear the meat. Cook for 1-2 minutes per side, until the meat is medium rare. Remove boar from pan and set aside. In the same pan, add a little more butter, the portabello mushrooms, and salt and pepper to taste. Add the cognac and stir, deglazing the pan. Next, stir in the strained red wine sauce and cook until slightly reduced. Then swirl in about 1/2 tablespoon of butter. Add wild boar pieces to the pan, and cook until heated. Serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: Wild game demi-glace can be purchased at retail companies that sell wild game meat. If you want to forgo the wild game demi-glace, you can make a sauce without it after sautéing the portabello mushrooms with butter, salt, and pepper, and cognac, add the thyme, lemon grass, leek, ginger, and red wine and reduce. Then, swirl in about 1/2 tablespoon of butter.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong> La Forêt: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=386\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=381\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=408\">episode video\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Wild Boar\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> John Davoudi\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003cbr>\n\u003cstrong>Recipe Description:\u003c/strong> La Forêt’s wild boar with red wine and cognac sauce.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cp>2-3 ounces butter\u003cbr>\n1 tablespoon chopped fresh thyme\u003cbr>\n1 teaspoon minced lemongrass\u003cbr>\n1/2 cup chopped fresh leek\u003cbr>\n1 teaspoon chopped fresh ginger\u003cbr>\n1 cup red wine, such as Cabernet Sauvignon or Pinot Noir\u003cbr>\n2 1/4 cups wild game reduction (demi-glace)\u003cbr>\nSalt\u003cbr>\nPepper\u003cbr>\n18 tenders of wild boar, 2 1/2 ounces each\u003cbr>\n3/4 pound sliced portabellos mushrooms\u003cbr>\n4 tablespoons cognac\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Preparation:\u003c/b>\u003c/p>\n\u003cp>1. In a sauté pan over medium heat, melt a little of the butter. Add the thyme, lemongrass, leek, and ginger, and stir. Add the red wine and cook until wine is almost evaporated. Add demi-glace and reduce the sauce again. Strain sauce and set aside.\u003c/p>\n\u003cp>2. In a separate pan, melt some butter on medium heat. Season the wild boar pieces with salt and then add them to pan, turning heat up to high to sear the meat. Cook for 1-2 minutes per side, until the meat is medium rare. Remove boar from pan and set aside. In the same pan, add a little more butter, the portabello mushrooms, and salt and pepper to taste. Add the cognac and stir, deglazing the pan. Next, stir in the strained red wine sauce and cook until slightly reduced. Then swirl in about 1/2 tablespoon of butter. Add wild boar pieces to the pan, and cook until heated. Serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: Wild game demi-glace can be purchased at retail companies that sell wild game meat. If you want to forgo the wild game demi-glace, you can make a sauce without it after sautéing the portabello mushrooms with butter, salt, and pepper, and cognac, add the thyme, lemon grass, leek, ginger, and red wine and reduce. Then, swirl in about 1/2 tablespoon of butter.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 17 (217) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>RNM\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=333\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=327\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=337\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Ana Mandara\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=334\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=331\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=336\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>The Front Porch\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=335\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=332\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Ways to watch the episode online (and on video iPod): \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp217iPod_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>[ad fullwidth]\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>2005 Iron Horse Vineyards Chardonnay, Green Valley, Sonoma County, California $27\u003c/b>\u003cbr>\nIron Horse is known as America’s preeminent sparkling wine producer — and I am a fan of their bubbly — but this week’s recommendation is a still wine. Capturing the ideal combination of bright citrus flavors rounded out with a creamy texture, their classic cool-weather Chardonnay is utterly elegant. Enjoy with cheeses such as Brie or Camembert, salmon, or lobster drizzled with butter.\u003c/p>\n\u003cp>\u003cb>What to Sip: Ana Mandara and RNM\u003c/b>\u003c/p>\n\u003cp>The marriage of \u003cstrong>Ana Mandara’s \u003c/strong>dramatic decor with its fresh, flavorful fare is echoed in the eatery’s excellent wine list. It’s lengthy and offers a wide selection of fairly priced wines, well tailored to the Vietnamese cuisine. I respect any list that delivers half-bottle options (a lunchtime favorite) and this one does. Don’t miss the crisp, off-dry \u003cb>Selbach-Oster Riesling from Germany ($29, half)\u003c/b> or Sonoma star, \u003cb>Merry Edwards’, Pinot Noir ($32, half)\u003c/b>. Organized by style ranging from aromatic whites to light reds and Mediterranean blends, you can’t go wrong with any selection.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>RNM\u003c/strong> on Haight Street is all about style. The wine list reflects this chic approach with several pages of esoteric and familiar picks from around the world. The pricing is terrific and invites imbibing. Order a bottle of the hard-to-find \u003cb>Etude Rosé\u003c/b> from Carneros in California ($35) and sip it alongside the small plates and delicious pizzas. For red wine drinkers, the \u003cb>Siduri Pinot Noir (a personal favorite at $45)\u003c/b> and \u003cb>Napa’s Merlot magician, Swanson ($44)\u003c/b> will bring pure pleasure to the RNM experience.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 17 (217) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>RNM\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=333\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=327\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=337\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Ana Mandara\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=334\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=331\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=336\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>The Front Porch\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=335\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=332\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Ways to watch the episode online (and on video iPod): \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp217iPod_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>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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>2005 Iron Horse Vineyards Chardonnay, Green Valley, Sonoma County, California $27\u003c/b>\u003cbr>\nIron Horse is known as America’s preeminent sparkling wine producer — and I am a fan of their bubbly — but this week’s recommendation is a still wine. Capturing the ideal combination of bright citrus flavors rounded out with a creamy texture, their classic cool-weather Chardonnay is utterly elegant. Enjoy with cheeses such as Brie or Camembert, salmon, or lobster drizzled with butter.\u003c/p>\n\u003cp>\u003cb>What to Sip: Ana Mandara and RNM\u003c/b>\u003c/p>\n\u003cp>The marriage of \u003cstrong>Ana Mandara’s \u003c/strong>dramatic decor with its fresh, flavorful fare is echoed in the eatery’s excellent wine list. It’s lengthy and offers a wide selection of fairly priced wines, well tailored to the Vietnamese cuisine. I respect any list that delivers half-bottle options (a lunchtime favorite) and this one does. Don’t miss the crisp, off-dry \u003cb>Selbach-Oster Riesling from Germany ($29, half)\u003c/b> or Sonoma star, \u003cb>Merry Edwards’, Pinot Noir ($32, half)\u003c/b>. Organized by style ranging from aromatic whites to light reds and Mediterranean blends, you can’t go wrong with any selection.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>RNM\u003c/strong> on Haight Street is all about style. The wine list reflects this chic approach with several pages of esoteric and familiar picks from around the world. The pricing is terrific and invites imbibing. Order a bottle of the hard-to-find \u003cb>Etude Rosé\u003c/b> from Carneros in California ($35) and sip it alongside the small plates and delicious pizzas. For red wine drinkers, the \u003cb>Siduri Pinot Noir (a personal favorite at $45)\u003c/b> and \u003cb>Napa’s Merlot magician, Swanson ($44)\u003c/b> will bring pure pleasure to the RNM experience.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"order": 11
},
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"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.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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