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"slug": "rnm-restaurant-info",
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"content": "\u003cp>\u003cstrong>RNM:\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/12/rnm-reviews/\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/12/rnm-recipe/\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=338\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rnm8.jpg\" alt=\"RNM\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rnm4.jpg\" alt=\"RNM\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rnm3.jpg\" alt=\"RNM\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rnm6.jpg\" alt=\"RNM\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rnm5.jpg\" alt=\"RNM\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rnm1.jpg\" alt=\"RNM\" 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=rnm+sf&ie=UTF8&om=1&cid=37771892,-122432063,10382884139820636814&s=AARTsJrOF-Hab0y0pxh6y__V0NcqWsHBBQ&ll=37.79188,-122.423573&spn=0.047479,0.072956&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=rnm+sf&ie=UTF8&om=1&cid=37771892,-122432063,10382884139820636814&ll=37.79188,-122.423573&spn=0.047479,0.072956&z=13&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003cstrong>Location:\u003c/strong>\u003cbr>\n598 Haight Street (at Steiner Street)\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), Valet Thu-Sat\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-551-7900\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:justine732000@yahoo.com\">justine732000@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> www.rnmrestaurant.com\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Justine Miner\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Justine Miner\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Niklas Terczak\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> New American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chanterelle Pizza, Mini RNM Burgers, Grilled Romaine Salad, Seared Dayboat Scallops, Housemade Charcuterie Plate\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 5:30pm-10:00pm\u003cbr>\nWednesday: 5:30pm-10:00pm\u003cbr>\nThursday: 5:30pm-10:00pm\u003cbr>\nFriday: 5:30pm-10:00pm\u003cbr>\nSaturday: 5:30pm-10:00pm\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, Prefix (available Tue-Sat 5:30pm-7:00pm)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> 2-3 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cstrong>Location:\u003c/strong>\u003cbr>\n598 Haight Street (at Steiner Street)\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), Valet Thu-Sat\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-551-7900\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:justine732000@yahoo.com\">justine732000@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> www.rnmrestaurant.com\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Justine Miner\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Justine Miner\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Niklas Terczak\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> New American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chanterelle Pizza, Mini RNM Burgers, Grilled Romaine Salad, Seared Dayboat Scallops, Housemade Charcuterie Plate\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 5:30pm-10:00pm\u003cbr>\nWednesday: 5:30pm-10:00pm\u003cbr>\nThursday: 5:30pm-10:00pm\u003cbr>\nFriday: 5:30pm-10:00pm\u003cbr>\nSaturday: 5:30pm-10:00pm\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, Prefix (available Tue-Sat 5:30pm-7:00pm)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> 2-3 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>RNM: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/12/rnm-restaurant-info/\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/12/rnm-recipe/\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=338\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rnm10.jpg\" alt=\"Pancetta, Sorrel, Fiscalini Lionza Pizza\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rnm14.jpg\" alt=\"Pan Roasted Muscovy Duck Breast on Snap pea Risotto, with Bing Cherry Gastrique, Pea Sprout Salad and Shaved Himalayan Truffles\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rnm15.jpg\" alt=\"Bread pudding\" hspace=\"3\">\u003cbr>\nPancetta, Sorrel, and Fiscalini Lionza Pizza; Pan-Roasted Muscovy Duck Breast on Snap Pea Risotto with Bing Cherry Gastrique, Pea Sprout Salad, and Shaved Himalayan Truffles; Bread Pudding\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/david-conner.jpg\" alt=\"David Conner\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> E-learning Expert\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> RNM\u003cbr>\n\u003cstrong>Reviewed RNM:\u003c/strong> Saturday, June 9, 2007\n\u003cp>RNM is like that person you see at cocktail party who’s drop-dead gorgeous and way better dressed than everyone else in the room and you’re totally prepared to hate him/her. But then someone introduces you, and, after chatting for a while, you start to discover that not only is s/he not a jerk, but s/he’s actually really warm and interesting and down-to-earth.\u003c/p>\n\u003cp>I’ve been going to rnm several times a year since it opened in 2002. So the superswank décor and all its urbanista trappings — the high-tech chandelier, the sophisticated taupe and eggplant color scheme, the undulating, floor-to-ceiling chain-mail curtains, the flat-panel TVs playing spy movies from the late 60s or some such 21st century camp — doesn’t exactly have the same effect on me as it did the first few times I went there. However, it never fails to make a potent first impression on out-of-towners (especially on jaded East Coasters who assume that S.F. can’t do stylish and hip), and so it’s become one the first places I’ll take visitors for a truly San Francisco dining experience.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The contrast with the grittiness of the Lower Haight neighborhood is key: the restaurant’s façade is a neutral grey and the windows have a one-way treatment so you really can’t form an idea of the space until you’re inside. But once you are, you feel like you’ve been admitted into a hidden oasis of swank in the midst of the Lower Haight’s graffiti-covered jumble of steam-table restaurants, bodegas, and dive bars. In this respect, it’s not unlike a lot of trendy eateries in “transitional” neighborhoods in Manhattan and Brooklyn. After you’ve settled in, though, the vibe becomes distinctly West Coast as you realize that you’re not going to get served any of that East Coast attitude.\u003c/p>\n\u003cp>The long-time maître d’, Robert, is a case in point. Always extremely dapper and well-groomed, from a distance he looks like he might be the type to give you one of those do-you-really-think-you’re-worthy-of-eating-here looks they seem to teach advance classes in at maître d’ school. Every time I’ve been to RNM, however, the opposite has been the case. My partner and I are always greeted warmly and graciously, regardless of whether we’re dressed to go out for the evening or if we’ve just come from the park in shorts and sweatshirts. Of course, if you’re planning on arriving any later than 7 p.m., especially if it’s a weekend, I’d recommend at least putting on long pants: the crowd gets rather natty during the peak pre-party hours.\u003c/p>\n\u003cp>But RNM ranks among my favorite spots in S.F. not because of the décor, the super-nice maître d’, or the good-looking, Juicy-couture-clad Lower Haight scenesters. It’s really because of the consistently inventive and well-executed menu from chef-owner Justine Miner. Part of what I love about rnm is the way Miner infuses her personality and personal history into the whole dining experience. Both the name of the restaurant and the menu’s White Castle-style sliders are tributes to her late father, Robert Miner (the former being his initials and the latter, one of his favorite dishes from his native Chicago). More substantially, the menu reflects her sophisticated but never too fussy approach to California cooking. The Italian influences are hard to miss. Many of the dishes emphasize earthy flavors and rustic preparations, but Miner is especially adept at contrasting these dominant tones with clean, tangy high notes.\u003c/p>\n\u003cp>A great example of that talent is a discovery I made on my most recent visit: the pancetta, sorrel, and Fiscalini cheese pizza. While I’ve been an ardent admirer of Miner’s pizzas ever since the place opened — the crusts alone are miraculous — I’ve generally stuck to the menu’s perennial standby, the wild mushroom and caramelized onion pizza (Justine, if you’re reading this, for the love of God, please bring back the one with smoked salmon and crème fraîche.) This time, for a change, I tried the alternate, and it was astonishingly good. The Fiscalini (a locally produced Swiss-style cheese, I later discovered) has an intensely sharp and nutty flavor. This, combined with the salty pancetta and the loamy sorrel, makes for an extremely rich and savory first bite. But the real stroke of genius here is the lemon oil drizzle over the top: a high C of tartness that soars above the lower chords of the other flavors.\u003c/p>\n\u003cp>This sense of playfulness runs throughout the menu, and, to Miner’s great credit, it almost always works beautifully. The NY steak, my entrée choice this last time around, was accompanied by a huckleberry potato puree, a concept that could have easily gone wrong had it been executed with a too-heavy hand. In this case, however, it brought wonderfully unexpected shades of sourness and fruit to a familiar comfort food staple. With similar finesse, the duck breast — also a regular on the menu and one of my absolute faves — is served with a bright and tart bing cherry gastrique, and the rich risotto on the side is lightened with English peas and fresh mint. The scallops with ricotta gnocchi, morels, and fava beans (my partner’s entrée on this visit) features a more restricted, Rothko-like palette of flavors, but the all different buttery, earthy qualities of these components come together in your mouth in a way that’s just…well, even metaphors fail at a certain point.\u003c/p>\n\u003cp>There are a lot of other highlights that deserve at least a passing mention: the bar’s version of the Maker’s Mark Manhattan which, to me, for some reason, feels like the potable equivalent of a filet mignon; the divine bread pudding which, if there’s any room at all for dessert after the standard salad/pizza/entrée triple-courser, is among the best in the city (and, trust me, I’m well-qualified to make that call); the grilled hearts of romaine salad — yet another great twist on a classic, with blue cheese, apples, and hazelnuts; the insane bang-to-buck ratio of the early-bird prix fixe menu (three courses for 28 bucks!); the amazing charcuterie plate; the diverse, but unintimidating wine list…I could go on. The menu changes frequently, and even some of the standards will be tweaked, refined, or remixed, so don’t be surprised if you can’t find some of the things I’ve mentioned here. What won’t change, however, is the inventiveness of the menu, the quality of the ingredients, and the high standard of execution.\u003c/p>\n\u003cp>While RNM continues to be one of the flashier destinations in the Lower Haight, it’s definitely proved itself to be more than just a flash-in-the-pan. In a city with so many great places to eat, rnm has somehow managed to find a cozy little niche for itself exactly at the point on the Venn diagram where high-end destination restaurant overlaps with friendly neighborhood chow house. To me, ultimately, it’s that very quality that makes rnm feel so quintessentially \u003ci>San Francisco\u003c/i>: like our city, rnm has somehow figured out how to reconcile the glamour, grit, and vitality of the urban metropolis with all the pleasures and comforts of community, neighborhood, and home.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/michele-jones.jpg\" alt=\"Michele Jones\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michele\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Employee Benefits Expert\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ana Mandara\u003cbr>\n\u003cstrong>Reviewed RNM:\u003c/strong> Thursday June 7, 2007\n\u003cp>I was so surprised to find such an upscale restaurant sitting at the lower end of Haight Street, and everything about RNM continued to pleasantly surprise me throughout the evening. When I walked in the door, I was greeted by the friendliest host, who wrapped his arm around me to show me to the table I had reserved in advance. I felt like I was a welcome guest, or a long lost friend.\u003c/p>\n\u003cp>The restaurant is set up so you may have small plates and large plates, so you really don’t have appetizers and main dishes, unless that’s how you want to eat them. I chose to have mostly appetizers, as I usually want to try a variety of dishes at a new restaurant, and this affords me the opportunity.\u003c/p>\n\u003cp>I started with the white corn soup, which was drizzled with white truffle oil, and had something in the center of the bowl that I think was artichoke hearts. It had a great silky texture, and while the first taste of the soup was very heavy with the flavor of the white truffle oil, it quickly grew on me.\u003c/p>\n\u003cp>Our party of four shared two charcuterie plates, which had an abundant selection of olives, meats, and the best pâté I’ve ever eaten. I chose to skip the larger plates, and to have the fried green tomato napoleon, which was a heavenly construction of cornmeal crusted green tomatoes, fried so they are just slightly cooked, layered with a soft mascarpone cheese, and drizzled with a sweet red pepper sauce. It was fabulous, and exactly what I wanted to eat.\u003c/p>\n\u003cp>We also split the caramelized onion and wild mushroom pizza, which came drizzled with truffle oil. It was nicely sweet, and was quite delicious.\u003c/p>\n\u003cp>Our table also had three entrees. The rib eye steak was topped with a truffle butter — are you noticing a theme? The RNM burgers were small burgers served on focaccia bread with white cheddar cheese. They were quite tasty, but somewhat difficult to eat, since they kept sliding out of the bread. However, once a fork and knife were in hand, these little gems were very yummy! I didn’t try the day boat scallops, but my dinner companion said they were the best he’d ever eaten. I did try the scallop’s fava bean sauce, and it had a lovely flavor.\u003c/p>\n\u003cp>Desserts where huge, and varied in their taste, and all were delicious. The bread pudding came with a brandy sauce and toasted pecans. The cheese plate had a number of different cheeses, honey, and a warm olive and walnut bread. It paired perfectly with a glass of 20-year-old port. The dessert napoleon was also very good. RNM pairs their desserts with a selection of wines, making it easy to decide which dessert goes with what wine.\u003c/p>\n\u003cp>Most surprising about all the dishes was the portion size. These plates are definitely meant to be shared. This is a great place to go with friends and share a good meal, especially dessert. The bar has a big screen TV, and was showing \u003ci>Endless Summer\u003c/i>, which captivated my friend, and somehow added to the evening’s conversation. I will be back at rnm soon.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/otto-thav.jpg\" alt=\"Otto Thav\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Otto\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Management Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Front Porch\u003cbr>\n\u003cstrong>Reviewed RNM:\u003c/strong> Wednesday, June 6, 2007\n\u003cp>I made reservations and went with a friend on a Wednesday (middle of week) at 7:30pm.\u003cbr>\nParking was easy; a car was pulling out across the street just as I came. RNM is on the corner and it looked very classy, clean, and non-descript from the outside, especially since the neighborhood is a bit sketchy.\u003c/p>\n\u003cp>There were wonderful grey metal chain-link curtains over the walls and windows, giving it a soft modern industrial look, warmed by organic low lighting. I loved the main chandelier; it was a mess of wires handing down from the ceiling with lights on the bottom ends of each wire. It seemed very romantic. There was a bar with a flat-screen TV by the door and a food bar in the back facing the open kitchen, making it a neighborhood-y place for young urban professional to hang out.\u003c/p>\n\u003cp>It seemed pretty empty at 7:30pm. There was no waiting, and we were taken upstairs to be seated in the loft. The loft had sofas, another flat screen, as well as table dining.\u003c/p>\n\u003cp>I was not impressed with the sliced French bread, which seemed stale. The menu had a half page of cocktails that looked interesting, as well as several pages of bottles of wine. I asked the attentive and responsive waitress about the few selection of wines-by-the-glass. I ordered a glass of spicy red wine, which she brought out right away.\u003c/p>\n\u003cp>The menu had a complete variety of several salads, appetizers, pizzas, entrees, and one soup. All the dishes we had were unique with a very interesting mix of ingredients. There were several choices for both vegetarians and meat or fish eaters. We each ordered two salads to share — the baby arugula salad, with fava beans, strawberries, mint, balsamic vinaigrette, and a fresh ricotta crostini, and the grilled Galapagos island shrimp on summer corn salad with arugula pesto and mâche. I tasted the spicier salad first and therefore I had to ask for pepper for the second salad. The fact that they did not bring fresh pepper says something about the chef’s confidence. The salads were served promptly, but the waitress brought the entrees 5 minutes apart. By the time our entrees had arrived the restaurant had become fuller and a tad noisier, but we had no problem hearing each other.\u003c/p>\n\u003cp>The presentations on the plates were very artistic. For the entree, I ordered the pan-roasted Muscovy duck breast on a snap pea risotto with bing cherry gastrique, pea sprout salad, and shaved Himalayan truffles. It had an exquisite mix of tastes and textures on one plate. The crisp sprouts on top had a mild sour-acid taste, the duck came medium-rare and had a chewy texture, and the bed of sweet-tasting risotto had a soft texture. The dessert menu also had a good variety of options, with a selection of cheeses and aperitifs, but nothing looked unique. I could not remember what we shared; it tasted a bit average. I expected a better dessert.\u003c/p>\n\u003cp>Per person, food and drinks came to about $60 with tip. My two glasses of wine were 1/3 the cost. We did not choose the three-course pre-fixe menu for $28 each, which would have been the wise choice had we liked the choices.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would definitely recommend it to dine alone at one of the bars, in a group, or on a romantic date.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n598 Haight Street (at Steiner Street)\r\nSan Francisco, CA 94117\r\n\u003cstrong>Phone:\u003c/strong> 415-551-7900\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.rnmrestaurant.com\">www.rnmrestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> New American\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>RNM: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/12/rnm-restaurant-info/\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/12/rnm-recipe/\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=338\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rnm10.jpg\" alt=\"Pancetta, Sorrel, Fiscalini Lionza Pizza\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rnm14.jpg\" alt=\"Pan Roasted Muscovy Duck Breast on Snap pea Risotto, with Bing Cherry Gastrique, Pea Sprout Salad and Shaved Himalayan Truffles\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/rnm15.jpg\" alt=\"Bread pudding\" hspace=\"3\">\u003cbr>\nPancetta, Sorrel, and Fiscalini Lionza Pizza; Pan-Roasted Muscovy Duck Breast on Snap Pea Risotto with Bing Cherry Gastrique, Pea Sprout Salad, and Shaved Himalayan Truffles; Bread Pudding\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/david-conner.jpg\" alt=\"David Conner\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> E-learning Expert\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> RNM\u003cbr>\n\u003cstrong>Reviewed RNM:\u003c/strong> Saturday, June 9, 2007\n\u003cp>RNM is like that person you see at cocktail party who’s drop-dead gorgeous and way better dressed than everyone else in the room and you’re totally prepared to hate him/her. But then someone introduces you, and, after chatting for a while, you start to discover that not only is s/he not a jerk, but s/he’s actually really warm and interesting and down-to-earth.\u003c/p>\n\u003cp>I’ve been going to rnm several times a year since it opened in 2002. So the superswank décor and all its urbanista trappings — the high-tech chandelier, the sophisticated taupe and eggplant color scheme, the undulating, floor-to-ceiling chain-mail curtains, the flat-panel TVs playing spy movies from the late 60s or some such 21st century camp — doesn’t exactly have the same effect on me as it did the first few times I went there. However, it never fails to make a potent first impression on out-of-towners (especially on jaded East Coasters who assume that S.F. can’t do stylish and hip), and so it’s become one the first places I’ll take visitors for a truly San Francisco dining experience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The contrast with the grittiness of the Lower Haight neighborhood is key: the restaurant’s façade is a neutral grey and the windows have a one-way treatment so you really can’t form an idea of the space until you’re inside. But once you are, you feel like you’ve been admitted into a hidden oasis of swank in the midst of the Lower Haight’s graffiti-covered jumble of steam-table restaurants, bodegas, and dive bars. In this respect, it’s not unlike a lot of trendy eateries in “transitional” neighborhoods in Manhattan and Brooklyn. After you’ve settled in, though, the vibe becomes distinctly West Coast as you realize that you’re not going to get served any of that East Coast attitude.\u003c/p>\n\u003cp>The long-time maître d’, Robert, is a case in point. Always extremely dapper and well-groomed, from a distance he looks like he might be the type to give you one of those do-you-really-think-you’re-worthy-of-eating-here looks they seem to teach advance classes in at maître d’ school. Every time I’ve been to RNM, however, the opposite has been the case. My partner and I are always greeted warmly and graciously, regardless of whether we’re dressed to go out for the evening or if we’ve just come from the park in shorts and sweatshirts. Of course, if you’re planning on arriving any later than 7 p.m., especially if it’s a weekend, I’d recommend at least putting on long pants: the crowd gets rather natty during the peak pre-party hours.\u003c/p>\n\u003cp>But RNM ranks among my favorite spots in S.F. not because of the décor, the super-nice maître d’, or the good-looking, Juicy-couture-clad Lower Haight scenesters. It’s really because of the consistently inventive and well-executed menu from chef-owner Justine Miner. Part of what I love about rnm is the way Miner infuses her personality and personal history into the whole dining experience. Both the name of the restaurant and the menu’s White Castle-style sliders are tributes to her late father, Robert Miner (the former being his initials and the latter, one of his favorite dishes from his native Chicago). More substantially, the menu reflects her sophisticated but never too fussy approach to California cooking. The Italian influences are hard to miss. Many of the dishes emphasize earthy flavors and rustic preparations, but Miner is especially adept at contrasting these dominant tones with clean, tangy high notes.\u003c/p>\n\u003cp>A great example of that talent is a discovery I made on my most recent visit: the pancetta, sorrel, and Fiscalini cheese pizza. While I’ve been an ardent admirer of Miner’s pizzas ever since the place opened — the crusts alone are miraculous — I’ve generally stuck to the menu’s perennial standby, the wild mushroom and caramelized onion pizza (Justine, if you’re reading this, for the love of God, please bring back the one with smoked salmon and crème fraîche.) This time, for a change, I tried the alternate, and it was astonishingly good. The Fiscalini (a locally produced Swiss-style cheese, I later discovered) has an intensely sharp and nutty flavor. This, combined with the salty pancetta and the loamy sorrel, makes for an extremely rich and savory first bite. But the real stroke of genius here is the lemon oil drizzle over the top: a high C of tartness that soars above the lower chords of the other flavors.\u003c/p>\n\u003cp>This sense of playfulness runs throughout the menu, and, to Miner’s great credit, it almost always works beautifully. The NY steak, my entrée choice this last time around, was accompanied by a huckleberry potato puree, a concept that could have easily gone wrong had it been executed with a too-heavy hand. In this case, however, it brought wonderfully unexpected shades of sourness and fruit to a familiar comfort food staple. With similar finesse, the duck breast — also a regular on the menu and one of my absolute faves — is served with a bright and tart bing cherry gastrique, and the rich risotto on the side is lightened with English peas and fresh mint. The scallops with ricotta gnocchi, morels, and fava beans (my partner’s entrée on this visit) features a more restricted, Rothko-like palette of flavors, but the all different buttery, earthy qualities of these components come together in your mouth in a way that’s just…well, even metaphors fail at a certain point.\u003c/p>\n\u003cp>There are a lot of other highlights that deserve at least a passing mention: the bar’s version of the Maker’s Mark Manhattan which, to me, for some reason, feels like the potable equivalent of a filet mignon; the divine bread pudding which, if there’s any room at all for dessert after the standard salad/pizza/entrée triple-courser, is among the best in the city (and, trust me, I’m well-qualified to make that call); the grilled hearts of romaine salad — yet another great twist on a classic, with blue cheese, apples, and hazelnuts; the insane bang-to-buck ratio of the early-bird prix fixe menu (three courses for 28 bucks!); the amazing charcuterie plate; the diverse, but unintimidating wine list…I could go on. The menu changes frequently, and even some of the standards will be tweaked, refined, or remixed, so don’t be surprised if you can’t find some of the things I’ve mentioned here. What won’t change, however, is the inventiveness of the menu, the quality of the ingredients, and the high standard of execution.\u003c/p>\n\u003cp>While RNM continues to be one of the flashier destinations in the Lower Haight, it’s definitely proved itself to be more than just a flash-in-the-pan. In a city with so many great places to eat, rnm has somehow managed to find a cozy little niche for itself exactly at the point on the Venn diagram where high-end destination restaurant overlaps with friendly neighborhood chow house. To me, ultimately, it’s that very quality that makes rnm feel so quintessentially \u003ci>San Francisco\u003c/i>: like our city, rnm has somehow figured out how to reconcile the glamour, grit, and vitality of the urban metropolis with all the pleasures and comforts of community, neighborhood, and home.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/michele-jones.jpg\" alt=\"Michele Jones\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michele\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Employee Benefits Expert\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ana Mandara\u003cbr>\n\u003cstrong>Reviewed RNM:\u003c/strong> Thursday June 7, 2007\n\u003cp>I was so surprised to find such an upscale restaurant sitting at the lower end of Haight Street, and everything about RNM continued to pleasantly surprise me throughout the evening. When I walked in the door, I was greeted by the friendliest host, who wrapped his arm around me to show me to the table I had reserved in advance. I felt like I was a welcome guest, or a long lost friend.\u003c/p>\n\u003cp>The restaurant is set up so you may have small plates and large plates, so you really don’t have appetizers and main dishes, unless that’s how you want to eat them. I chose to have mostly appetizers, as I usually want to try a variety of dishes at a new restaurant, and this affords me the opportunity.\u003c/p>\n\u003cp>I started with the white corn soup, which was drizzled with white truffle oil, and had something in the center of the bowl that I think was artichoke hearts. It had a great silky texture, and while the first taste of the soup was very heavy with the flavor of the white truffle oil, it quickly grew on me.\u003c/p>\n\u003cp>Our party of four shared two charcuterie plates, which had an abundant selection of olives, meats, and the best pâté I’ve ever eaten. I chose to skip the larger plates, and to have the fried green tomato napoleon, which was a heavenly construction of cornmeal crusted green tomatoes, fried so they are just slightly cooked, layered with a soft mascarpone cheese, and drizzled with a sweet red pepper sauce. It was fabulous, and exactly what I wanted to eat.\u003c/p>\n\u003cp>We also split the caramelized onion and wild mushroom pizza, which came drizzled with truffle oil. It was nicely sweet, and was quite delicious.\u003c/p>\n\u003cp>Our table also had three entrees. The rib eye steak was topped with a truffle butter — are you noticing a theme? The RNM burgers were small burgers served on focaccia bread with white cheddar cheese. They were quite tasty, but somewhat difficult to eat, since they kept sliding out of the bread. However, once a fork and knife were in hand, these little gems were very yummy! I didn’t try the day boat scallops, but my dinner companion said they were the best he’d ever eaten. I did try the scallop’s fava bean sauce, and it had a lovely flavor.\u003c/p>\n\u003cp>Desserts where huge, and varied in their taste, and all were delicious. The bread pudding came with a brandy sauce and toasted pecans. The cheese plate had a number of different cheeses, honey, and a warm olive and walnut bread. It paired perfectly with a glass of 20-year-old port. The dessert napoleon was also very good. RNM pairs their desserts with a selection of wines, making it easy to decide which dessert goes with what wine.\u003c/p>\n\u003cp>Most surprising about all the dishes was the portion size. These plates are definitely meant to be shared. This is a great place to go with friends and share a good meal, especially dessert. The bar has a big screen TV, and was showing \u003ci>Endless Summer\u003c/i>, which captivated my friend, and somehow added to the evening’s conversation. I will be back at rnm soon.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/otto-thav.jpg\" alt=\"Otto Thav\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Otto\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Management Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Front Porch\u003cbr>\n\u003cstrong>Reviewed RNM:\u003c/strong> Wednesday, June 6, 2007\n\u003cp>I made reservations and went with a friend on a Wednesday (middle of week) at 7:30pm.\u003cbr>\nParking was easy; a car was pulling out across the street just as I came. RNM is on the corner and it looked very classy, clean, and non-descript from the outside, especially since the neighborhood is a bit sketchy.\u003c/p>\n\u003cp>There were wonderful grey metal chain-link curtains over the walls and windows, giving it a soft modern industrial look, warmed by organic low lighting. I loved the main chandelier; it was a mess of wires handing down from the ceiling with lights on the bottom ends of each wire. It seemed very romantic. There was a bar with a flat-screen TV by the door and a food bar in the back facing the open kitchen, making it a neighborhood-y place for young urban professional to hang out.\u003c/p>\n\u003cp>It seemed pretty empty at 7:30pm. There was no waiting, and we were taken upstairs to be seated in the loft. The loft had sofas, another flat screen, as well as table dining.\u003c/p>\n\u003cp>I was not impressed with the sliced French bread, which seemed stale. The menu had a half page of cocktails that looked interesting, as well as several pages of bottles of wine. I asked the attentive and responsive waitress about the few selection of wines-by-the-glass. I ordered a glass of spicy red wine, which she brought out right away.\u003c/p>\n\u003cp>The menu had a complete variety of several salads, appetizers, pizzas, entrees, and one soup. All the dishes we had were unique with a very interesting mix of ingredients. There were several choices for both vegetarians and meat or fish eaters. We each ordered two salads to share — the baby arugula salad, with fava beans, strawberries, mint, balsamic vinaigrette, and a fresh ricotta crostini, and the grilled Galapagos island shrimp on summer corn salad with arugula pesto and mâche. I tasted the spicier salad first and therefore I had to ask for pepper for the second salad. The fact that they did not bring fresh pepper says something about the chef’s confidence. The salads were served promptly, but the waitress brought the entrees 5 minutes apart. By the time our entrees had arrived the restaurant had become fuller and a tad noisier, but we had no problem hearing each other.\u003c/p>\n\u003cp>The presentations on the plates were very artistic. For the entree, I ordered the pan-roasted Muscovy duck breast on a snap pea risotto with bing cherry gastrique, pea sprout salad, and shaved Himalayan truffles. It had an exquisite mix of tastes and textures on one plate. The crisp sprouts on top had a mild sour-acid taste, the duck came medium-rare and had a chewy texture, and the bed of sweet-tasting risotto had a soft texture. The dessert menu also had a good variety of options, with a selection of cheeses and aperitifs, but nothing looked unique. I could not remember what we shared; it tasted a bit average. I expected a better dessert.\u003c/p>\n\u003cp>Per person, food and drinks came to about $60 with tip. My two glasses of wine were 1/3 the cost. We did not choose the three-course pre-fixe menu for $28 each, which would have been the wise choice had we liked the choices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would definitely recommend it to dine alone at one of the bars, in a group, or on a romantic date.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>RNM: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=333\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=327\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=338\">episode video\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Parisian Style Grilled Ahi Tuna Salad with Soft-Boiled Quail Eggs\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Justine Miner\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> New American\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Salad/Appetizer\u003cbr>\n\u003cstrong>Recipe Description:\u003c/strong> A fresh, hearty salad, reminiscent of the French salad niçoise.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cp>1 pound French fingerling potatoes, sliced in half, lengthwise\u003cbr>\n1 tablespoon Herbes de Provence\u003cbr>\n3 tablespoons olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n1/2 pound haricots verts (French green beans)\u003cbr>\n4 quail eggs (Grade A eggs are a good substitution)\u003cbr>\n1/4 cup peeled garlic\u003cbr>\n2 teaspoons olive oil\u003cbr>\n12-14 ounces of cleaned sashimi grade ahi tuna, cut into four 3-4 ounce portions\u003cbr>\n1 pound of fresh baby tatsoi, cleaned and dried (baby arugula is a good substitution)\u003cbr>\n1/2 cup pitted Niçoise olives, roughly chopped\u003cbr>\n4 slices toasted rustic Italian bread (sweet baguette cut on the bias is a good substitution)\u003cbr>\n1 cup Caper Dijon Vinaigrette (recipe below)\u003cbr>\n1 cup Balsamic Vinaigrette (recipe below)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Preparation:\u003c/b>\u003c/p>\n\u003cp>1. Preheat oven to 400°. Toss the potatoes with the Herbes de Provence, olive oil, salt, and pepper. In a large pan, roast the fingerling potatoes until golden and tender when pierced with a fork, about 20-30 minutes. Let cool.\u003c/p>\n\u003cp>2. In a large pot of boiling water, blanch the haricots verts for 3-4 minutes until tender, but still crisp. Shock the beans in a large bowl of ice water until they cool. Drain and set aside.\u003c/p>\n\u003cp>3. Place the quail eggs in boiling, salted water and cook for 2 minutes and 15 seconds. Gently place in a large bowl of ice water to stop the cooking. When cool, peel and set aside. If using Grade A eggs, slice the cooled, peeled eggs into quarters.\u003c/p>\n\u003cp>4. Wrap the peeled garlic in foil and roast in the 400° oven for 20 minutes, or until tender. In a medium-sized bowl, use a fork to mash the garlic into a paste, and add the 2 teaspoons of olive oil.\u003c/p>\n\u003cp>5. Grill the tuna rare.\u003c/p>\n\u003cp>\u003cb>Caper Dijon Vinaigrette\u003c/b>\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cp>1/4 cup red wine vinegar\u003cbr>\n1 tablespoon smooth Dijon mustard\u003cbr>\n2 tablespoons whole grain Dijon mustard\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n3/4 cup olive oil\u003cbr>\n1/4 cup minced shallots\u003cbr>\n2/3 cup roughly chopped capers\u003c/p>\n\u003cp>\u003cb>Preparation:\u003c/b>\u003c/p>\n\u003cp>1. In a small bowl, whisk together the vinegar, mustards, salt, and pepper. While whisking, slowly pour in the olive oil. Whisk in the shallots and capers.\u003c/p>\n\u003cp>\u003cb>Balsamic Vinaigrette\u003c/b>\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cp>1/4 cup balsamic vinegar\u003cbr>\n1 tablespoon smooth Dijon mustard\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n3/4 cup olive oil\u003cbr>\n1/4 cup minced shallots\u003cbr>\n1 teaspoon minced fresh thyme\u003c/p>\n\u003cp>\u003cb>Preparation:\u003c/b>\u003c/p>\n\u003cp>1. In a small bowl, whisk together the vinegar, mustards, salt, and pepper. While whisking, slowly pour in the olive oil. Whisk in the shallots and thyme.\u003c/p>\n\u003cp>\u003cb>To Plate Dish:\u003c/b>\u003c/p>\n\u003cp>1. In a large bowl, toss together the potatoes, haricots verts, tatsoi, and olives, with the balsamic vinaigrette.\u003c/p>\n\u003cp>2. Spread the roasted garlic on the toasted bread. Place the grilled ahi on top of the toasted bread and dress the ahi toast with the Caper Dijon Vinaigrette.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Divide the salad into four individual bowls and place the ahi toast on top of the salad. Garnish each serving with a halved quail egg. Season with additional salt and pepper if necessary.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Parisian Style Grilled Ahi Tuna Salad with Soft-Boiled Quail Eggs\r\n\u003cstrong>Recipe Chef:\u003c/strong> Justine Miner\r\n\u003cstrong>Type of Cuisine:\u003c/strong> New American\r\n\u003cstrong>Food Category:\u003c/strong> Salad/Appetizer\r\n\u003cstrong>Recipe Description:\u003c/strong> A fresh, hearty salad, reminiscent of the French salad niçoise.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>RNM: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=333\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=327\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=338\">episode video\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Parisian Style Grilled Ahi Tuna Salad with Soft-Boiled Quail Eggs\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Justine Miner\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> New American\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Salad/Appetizer\u003cbr>\n\u003cstrong>Recipe Description:\u003c/strong> A fresh, hearty salad, reminiscent of the French salad niçoise.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cp>1 pound French fingerling potatoes, sliced in half, lengthwise\u003cbr>\n1 tablespoon Herbes de Provence\u003cbr>\n3 tablespoons olive oil\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n1/2 pound haricots verts (French green beans)\u003cbr>\n4 quail eggs (Grade A eggs are a good substitution)\u003cbr>\n1/4 cup peeled garlic\u003cbr>\n2 teaspoons olive oil\u003cbr>\n12-14 ounces of cleaned sashimi grade ahi tuna, cut into four 3-4 ounce portions\u003cbr>\n1 pound of fresh baby tatsoi, cleaned and dried (baby arugula is a good substitution)\u003cbr>\n1/2 cup pitted Niçoise olives, roughly chopped\u003cbr>\n4 slices toasted rustic Italian bread (sweet baguette cut on the bias is a good substitution)\u003cbr>\n1 cup Caper Dijon Vinaigrette (recipe below)\u003cbr>\n1 cup Balsamic Vinaigrette (recipe below)\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. Preheat oven to 400°. Toss the potatoes with the Herbes de Provence, olive oil, salt, and pepper. In a large pan, roast the fingerling potatoes until golden and tender when pierced with a fork, about 20-30 minutes. Let cool.\u003c/p>\n\u003cp>2. In a large pot of boiling water, blanch the haricots verts for 3-4 minutes until tender, but still crisp. Shock the beans in a large bowl of ice water until they cool. Drain and set aside.\u003c/p>\n\u003cp>3. Place the quail eggs in boiling, salted water and cook for 2 minutes and 15 seconds. Gently place in a large bowl of ice water to stop the cooking. When cool, peel and set aside. If using Grade A eggs, slice the cooled, peeled eggs into quarters.\u003c/p>\n\u003cp>4. Wrap the peeled garlic in foil and roast in the 400° oven for 20 minutes, or until tender. In a medium-sized bowl, use a fork to mash the garlic into a paste, and add the 2 teaspoons of olive oil.\u003c/p>\n\u003cp>5. Grill the tuna rare.\u003c/p>\n\u003cp>\u003cb>Caper Dijon Vinaigrette\u003c/b>\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cp>1/4 cup red wine vinegar\u003cbr>\n1 tablespoon smooth Dijon mustard\u003cbr>\n2 tablespoons whole grain Dijon mustard\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n3/4 cup olive oil\u003cbr>\n1/4 cup minced shallots\u003cbr>\n2/3 cup roughly chopped capers\u003c/p>\n\u003cp>\u003cb>Preparation:\u003c/b>\u003c/p>\n\u003cp>1. In a small bowl, whisk together the vinegar, mustards, salt, and pepper. While whisking, slowly pour in the olive oil. Whisk in the shallots and capers.\u003c/p>\n\u003cp>\u003cb>Balsamic Vinaigrette\u003c/b>\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cp>1/4 cup balsamic vinegar\u003cbr>\n1 tablespoon smooth Dijon mustard\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n3/4 cup olive oil\u003cbr>\n1/4 cup minced shallots\u003cbr>\n1 teaspoon minced fresh thyme\u003c/p>\n\u003cp>\u003cb>Preparation:\u003c/b>\u003c/p>\n\u003cp>1. In a small bowl, whisk together the vinegar, mustards, salt, and pepper. While whisking, slowly pour in the olive oil. Whisk in the shallots and thyme.\u003c/p>\n\u003cp>\u003cb>To Plate Dish:\u003c/b>\u003c/p>\n\u003cp>1. In a large bowl, toss together the potatoes, haricots verts, tatsoi, and olives, with the balsamic vinaigrette.\u003c/p>\n\u003cp>2. Spread the roasted garlic on the toasted bread. Place the grilled ahi on top of the toasted bread and dress the ahi toast with the Caper Dijon Vinaigrette.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Divide the salad into four individual bowls and place the ahi toast on top of the salad. Garnish each serving with a halved quail egg. Season with additional salt and pepper if necessary.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Ana Mandara\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=331\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=336\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=338\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara5.jpg\" alt=\"Ana Mandara\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara4.jpg\" alt=\"Ana Mandara\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara2.jpg\" alt=\"Ana Mandara\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara1.jpg\" alt=\"Ana Mandara\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara3.jpg\" alt=\"Ana Mandara\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara10.jpg\" alt=\"Ana Mandara\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=ana+mandara&sll=37.0625,-95.677068&sspn=57.510723,79.453125&ie=UTF8&ll=37.816429,-122.419453&spn=0.014207,0.019398&z=14&iwloc=A&om=1&cid=37806239,-122423662,6866520467848362418&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n891 Beach Street (at Polk Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Validated, Valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-771-6800\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:mail@anamandara.com\">mail@anamandara.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> www.anamandara.co\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Khai Duong\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Khai Duong\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Khai Duong\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Modern Vietnamese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Seared Mekong Basa with Scallion Flowers and Spicy Lemon Sauce\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30pm-2:00pm (lunch), 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30pm-2:00pm (lunch), 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30pm-2:00pm (lunch), 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm\u003cbr>\n\u003cstrong>Thursday\u003c/strong>: 11:30pm-2:00pm (lunch), 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30pm-2:00pm (lunch), 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, American Express, Visa, MasterCard, Diner’s Club, Discover, JCB\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> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Live Jazz Trio\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Ana Mandara\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=331\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=336\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=338\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara5.jpg\" alt=\"Ana Mandara\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara4.jpg\" alt=\"Ana Mandara\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara2.jpg\" alt=\"Ana Mandara\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara1.jpg\" alt=\"Ana Mandara\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara3.jpg\" alt=\"Ana Mandara\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara10.jpg\" alt=\"Ana Mandara\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=ana+mandara&sll=37.0625,-95.677068&sspn=57.510723,79.453125&ie=UTF8&ll=37.816429,-122.419453&spn=0.014207,0.019398&z=14&iwloc=A&om=1&cid=37806239,-122423662,6866520467848362418&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>\n891 Beach Street (at Polk Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Validated, Valet\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-771-6800\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:mail@anamandara.com\">mail@anamandara.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> www.anamandara.co\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Khai Duong\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Khai Duong\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Khai Duong\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Modern Vietnamese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Seared Mekong Basa with Scallion Flowers and Spicy Lemon Sauce\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30pm-2:00pm (lunch), 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30pm-2:00pm (lunch), 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30pm-2:00pm (lunch), 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm\u003cbr>\n\u003cstrong>Thursday\u003c/strong>: 11:30pm-2:00pm (lunch), 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30pm-2:00pm (lunch), 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 5:30pm-9:30pm (dinner), Cham Bar opens 5:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, American Express, Visa, MasterCard, Diner’s Club, Discover, JCB\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> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Live Jazz Trio\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Ana Mandara: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=334\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=336\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=338\">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/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>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara6.jpg\" alt=\"Heat of the Moment\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara7.jpg\" alt=\"Dungeness Crab Soup\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara8.jpg\" alt=\"Mango Soup with Durian Sorbet and Mango Noodles\" hspace=\"3\">\u003cbr>\n\u003cstrong>Heat of the Moment:\u003c/strong> Crunchy Green Papaya and Green Apple Salad with Fresh House Made Beef Jerky and Chili Vinaigrette; \u003cstrong>Dreams of Sea and Fire:\u003c/strong> Dungeness Crab Soup with Housemade Hand-Cut Noodles; Mango Soup with Durian Sorbet and Mango Noodles\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/michele-jones.jpg\" alt=\"Michele Jones\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michele\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Employee Benefits Expert\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ana Mandara\u003cbr>\n\u003cstrong>Reviewed Ana Mandara:\u003c/strong> Tuesday June 5, 2007\u003c/p>\n\u003cp>Ana Mandara is a truly unique Vietnamese restaurant located in Ghirardelli Square at Fisherman’s Wharf.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When you first walk into Ana Mandara, you are greeted by the feeling that you are not in a restaurant at all, but rather in a courtyard tucked away off the streets in Colonial Vietnam. The restaurant is dramatic, with two stories. The lower level is the main restaurant, and a sweeping staircase leads to the Cham Bar and Lounge on the upper level. There are building facades that look like ancient temples, and other Asian artifacts that are a part of the surroundings, and they help give the feeling of being secreted away.\u003c/p>\n\u003cp>The menu tells the story of Ana Mandara, which means “beautiful refuge,” and is a tragic love story rivaling Romeo and Juliet. All of the food has unique, beautiful names, like “Hands of the Child,” and “After the Rains,” and they too make you feel like you are in some special, exotic place.\u003c/p>\n\u003cp>The food is exquisite, with a tremendous range of tastes. The seared foie gras, called “Heaven Rewards” was cooked to perfection, and makes you feel like have received a reward from heaven.\u003c/p>\n\u003cp>The Dungeness crab soup, called “Dreams of Sea and Fire,” was sweet and creamy, and filled with large chunks of Dungeness crab and thick noodles that were reminiscent of Japanese soba noodles. The soup had just the right combination of spices to bring out the best flavor of the crab. My dining companion had the Kaffir lime and lemongrass soup, which came with the most tender slices of filet mignon and crisp enoki mushrooms.\u003c/p>\n\u003cp>My entrée, the Mekong Delta prawns, were served in a clay pot. Unfortunately, they arrived with their heads still attached, and it really put me off from eating the dish. Even more surprising was that when I recoiled from the plate, and mentioned the heads, our server didn’t offer to either remove them at the table, or take the dish back to the kitchen to remove the heads. He just continued to scoop the prawns and sauce into a riceless dish. Thankfully my husband came to the rescue, and beheaded my prawns while I checked out the ladies room. My husband had the braised pork belly, and it reminded him of the very best barbequed pork you could ever imagine eating, and he continues to talk about it regularly.\u003c/p>\n\u003cp>We ordered the sautéed French beans with scallions. Unfortunately, they were forgotten by our waitress until we mentioned it after being served our entrees. The scallions were caramelized, and tasted fabulous.\u003c/p>\n\u003cp>For dessert I had the Meyer lemon mousse, served in a frozen, hollowed-out orange with candied slivers of orange peel. The mousse reminded me of the best lemon pound cake that somehow got turned into the lightest, fluffiest lemon dessert. The mousse was sweet, without being cloying, and left no hint of tartness, just an overwhelmingly lemon flavor, and the candied orange peel slivers provide the perfect sweetness for the lemony mousse. We also had the molten chocolate cake, which was served with vanilla bean ice cream. The chocolate was bittersweet and mixed nicely with the vanilla bean ice cream.\u003c/p>\n\u003cp>This was our first visit early in the week, and unfortunately the table service was really off. Late or missing food, and inattentive service were very disappointing for such a usually fantastic restaurant.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/david-conner.jpg\" alt=\"David Conner\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> E-learning Expert\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> RNM\u003cbr>\n\u003cstrong>Reviewed Ana Mandara:\u003c/strong> Monday, June 11, 2007\u003c/p>\n\u003cp>I have to confess at the outset that the fact that Ana Mandara is located in the darkest heart of the S.F. tourist district may have somewhat colored my perceptions of the whole experience. Actually, I had already heard good things about it from a number of trusted sources, so before we got there, I felt that if I did have any bias, it was definitely a favorable one. However, as we walked from the car towards Ghirardelli Square, I could feel my goodwill eroding with every “Alcatraz Psycho Ward” t-shirt and cable car snow globe we passed. So when we got to the restaurant and my very first thought was that we had stepped into the EPCOT version of Colonial Vietnam, I began to wonder if I really was going to be able to judge the place fairly.\u003c/p>\n\u003cp>It was my partner Don’s birthday, and although Ana Mandara probably wouldn’t have been his first choice, he graciously agreed to donate his special night to the \u003ci>Check, Please!\u003c/i> cause. It was a Monday, and we got there pretty early, but we were still a little surprised to find that we practically had the place to ourselves. The décor, as I’ve mentioned, is all Theatrical Exotica. Huge architectural set pieces, which look like they might have been scavenged from a 1950s production of \u003ci>Flower Drum Song\u003c/i>, loom over the main dining room. Brass railings, bamboo shutters, ficus trees, and latticework all hammer away at the 1930s Colonial theme, and, in case you still hadn’t gotten the point, the walls are hung with sepia-toned images of what appear to be Vietnamese children in French public school uniforms. Walking up the faux-marble stairs to the “Cham Bar,” I had the distinct feeling that we had crossed that invisible line into Theme Restaurant territory.\u003c/p>\n\u003cp>As neither of us was particularly hungry — and it was happy hour — we decided to start celebrating Don’s eighth annual 30th birthday with some of Ana Mandara’s specialty cocktails. I said in my earlier review of the Front Porch that I was a big fan of girly drinks. Well, the Emperor Bao Dai Imperial Martini — a bizarre concoction of vodka, champagne, and passion fruit syrup, served in a glass with a sugar-caked rim — actually made me rethink that position. Let’s just say that it would make an Appletini look like grain alcohol in comparison.\u003c/p>\n\u003cp>After I had recovered from my diabetic coma, we headed downstairs. At this point, things were picking up a bit in the dining room, and Don and I were able to play a very enjoyable game of “Identify the Regional Accent” as we eavesdropped on neighboring tables. The menu took a little getting used to: everything on it sounds like a Zhang Yimou film. The crab soup, for instance, isn’t called “crab soup”, but “Dreams of Sea and Fire.” This strategy felt more than a little cloying, and, on occasion, the mental associations these titles conjured weren’t especially appealing. Do I really want to think of what “Running through the Fields” has to do with a seared beef appetizer? (Did someone set an unsuspecting cow on fire, perhaps)? Or why the house salad should be called “Asleep in the Petals”? (Does it contain opiates? Can I operate heavy machinery after eating it?)\u003c/p>\n\u003cp>The “Delicate Dew Drops” — a.k.a. shrimp and chicken dumplings — were certainly flavorful, but a little too delicate and dewy for our tastes. They were sitting in a light broth and had attained a texture that I imagine might be close to that of a decomposing jellyfish. When we tried to pick them up with chopsticks, they fell into limp bits, and they had a distinctly slimy quality going down. “Running through the Fields,” however, turned out to be excellent. The beef was given only the briefest pan-sear and left rare to the point of raw. Dressed with a tangy-sweet tamarind sauce and tossed with fresh herbs and peanuts, the dish really surprised us with its bright and refreshing combination of flavors. As it was a birthday dinner (like we really needed an excuse), we decided to give the “Smokey Wonders” a try as well. No, it’s not a hotel lounge R&B cover band, but an appetizer of honey-barbecue sauce-slathered spare ribs. The fact that they were exceedingly sweet did not prevent us from polishing off all six.\u003c/p>\n\u003cp>By the time our entrees arrived, we started to realize that the “sweet-and-tangy” motif had developed into the dominant theme of the meal. Fortunately for Don, he had ordered the “Paradise Found” — a cashew and pine nut-crusted Alaskan halibut filet served with eggplant ratatouille and a pomegranate gastrique. Although this latter accompaniment was also sweet and tangy, in a by now too familiar way, it was nicely counterbalanced by the gingery, peppery, crunchy crust on the fish. I, unfortunately, realized too late that my lamb chop dish — the “Smoke and Seduction” — featured the same tamarind sauce that had already made an appearance in the beef appetizer. While the sauce was used with restraint and nuance in that earlier dish, it all but completely overwhelmed the lamb in the main course. To make matters worse, it was accompanied by a disproportionately large stack of mung bean sprouts which, bizarrely, concealed a hockey-puck sized patty of an unidentifiable fried starch beneath it. I later found out that the starch was cassava, but at the time, its dense, almost gelatinous texture led me to conclude that it was some kind of microwaveable latke.\u003c/p>\n\u003cp>The meal came to a surprising end when, to our relief and delight, we found that the dessert course would actually be less sweet than some of the dishes that preceded it. Don’s flourless coconut rum cake had an almost savory, bread-pudding like quality, and its accompaniment of kumquat ice cream provided a clean, refreshing contrast. I decided that, for the sake of the show, I needed to sample what the menu announced was “Chef Khai’s Signature Dish,” the chilled mango soup. This one dish, I must say, came very close to expunging every other culinary infraction from the record that evening.\u003c/p>\n\u003cp>To say that the soup tastes like nothing other than the intensified essence of fresh mango is to pay it a pretty high compliment, but it only tells part of the story. What makes the dish exciting is not just the flavors, but the complicated textural interplay that happens when you really start to get into it. The silkiness of the mango puree provides the background against which all the other textural elements come to the fore: First, there’s the suppleness of the “mango noodles,” long ribbons cut directly from the flesh of the fruit. Then, there’s the cold, crystalline graininess of the durian sorbet; its not-too-sweet taste mitigating the intensity of the mango itself. Finally, and most satisfyingly, there’s the occasional crunch of freshly cracked black pepper, accompanied by the fiery burst of heat and spice. What strikes me as more than a little ironic is that the dish that turned out to be the most poetic of the night was the only one that didn’t have a pretentious title: it appears on the menu simply as “Mango Soup.”\u003c/p>\n\u003cp>The only conclusion to draw here, I think, is that beneath all the contrived trappings, there’s a really creative and talented chef at work at Ana Mandara. One can’t really fault a restaurant that’s located right in the heart of a tourist mecca for not wanting to scare off the P.F. Chang’s set. This is why, I’d guess, a lot of the dishes tend towards the sweet and tangy end of the spectrum, emphasizing those bold, obvious flavors that won’t alienate the Red State diners. However, with a little patience and maybe some experienced guidance in successfully navigating the menu, I’d say that there’s at least one truly excellent meal to be had here.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/otto-thav.jpg\" alt=\"Otto Thav\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Otto\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Management Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Front Porch\u003cbr>\n\u003cstrong>Reviewed Ana Mandara:\u003c/strong> Saturday, June 9, 2007\u003c/p>\n\u003cp>We made reservations for Saturday, June 9, 2007 at 6:30pm and found easy street parking on the same block. There is also garage parking at Ghirardelli Square. There were plenty of tables with no waiting time. The decor was absolutely grand. From the outside it looked like a brick warehouse. However, once inside, everything was detailed in elegant tropical colonial French-Vietnamese style. This included large artificial trees, bamboos, paintings, stone carvings, vases, stone flooring, and tropical shutters on the windows. Most of the patrons were middle aged tourists. The staff was wonderful and attentive. We did not have to wait; everything was served timely.\u003c/p>\n\u003cp>We ordered a bottle of South African Pinotage wine, which complemented the meal very well. Since we were four adults and Aiden (a two-year-old), we decided to eat family style, and shared a salad, a special, as well as a few sides, entrees, and desserts. The salad was the “Heat of the Moment” (a crunchy green papaya and green apple salad with fresh house made beef jerky and chili vinaigrette.) The spicy beef jerky enhanced the taste of the bland-ish green papaya, while providing the dual texture. The Shrimp Roll special was presented in a unique dual wicker basket with fresh lettuce cup leaves, which were used to wrap around the shrimp rolls. The appetizers included the Whispering Waves (crispy lobster ravioli with mango and coconut sauce), which was truly delectable and our favorite by far, and Monks’ Purse (vegetarian Vietnamese steamed dumplings with porcini mushroom). The sides included the stir-fried snow pea sprouts with garlic and oyster sauce, which was yummy. Sticky black rice mildly cleansed our palates in between the other spicy dishes. Similarly, the jasmine rice steamed with pandanus leaf, soaked up the gravy from the other spicy dishes. For entrees we had the River of Dreams (Mekong Delta prawns sautéed with oyster mushrooms, ginko nuts, and light caramel tomato sauce, served in a claypot), which had a sweet and spicy sauce and ginko nuts that were so soft, they almost melted on our tongues.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We also had the Pieces of Gold (traditional spicy caramelized claypot fish with sugar peas), and this was another delectable sweet and spicy dish. And for dessert, we shared the mango springroll, which consisted of a sweet mango sauce and mini spring rolls. And we also had the Roasted Banana, which could have been served with more ice cream to enhance the contrasting texture. The total cost with tip was $45 per person, without Aiden.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n891 Beach Street (at Polk Street)\r\nSan Francisco, CA 94109\r\n\u003cstrong>Phone:\u003c/strong> 415-771-6800\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.anamandara.co\">www.anamandara.co\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Modern Vietnamese\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"description": "Location:\r\n891 Beach Street (at Polk Street)\r\nSan Francisco, CA 94109\r\nPhone: 415-771-6800\r\nWebsite: www.anamandara.co\r\nType of Cuisine: Modern Vietnamese\r\nReviewed: Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Ana Mandara: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=334\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=336\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=338\">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/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>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara6.jpg\" alt=\"Heat of the Moment\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara7.jpg\" alt=\"Dungeness Crab Soup\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara8.jpg\" alt=\"Mango Soup with Durian Sorbet and Mango Noodles\" hspace=\"3\">\u003cbr>\n\u003cstrong>Heat of the Moment:\u003c/strong> Crunchy Green Papaya and Green Apple Salad with Fresh House Made Beef Jerky and Chili Vinaigrette; \u003cstrong>Dreams of Sea and Fire:\u003c/strong> Dungeness Crab Soup with Housemade Hand-Cut Noodles; Mango Soup with Durian Sorbet and Mango Noodles\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/michele-jones.jpg\" alt=\"Michele Jones\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michele\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Employee Benefits Expert\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ana Mandara\u003cbr>\n\u003cstrong>Reviewed Ana Mandara:\u003c/strong> Tuesday June 5, 2007\u003c/p>\n\u003cp>Ana Mandara is a truly unique Vietnamese restaurant located in Ghirardelli Square at Fisherman’s Wharf.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When you first walk into Ana Mandara, you are greeted by the feeling that you are not in a restaurant at all, but rather in a courtyard tucked away off the streets in Colonial Vietnam. The restaurant is dramatic, with two stories. The lower level is the main restaurant, and a sweeping staircase leads to the Cham Bar and Lounge on the upper level. There are building facades that look like ancient temples, and other Asian artifacts that are a part of the surroundings, and they help give the feeling of being secreted away.\u003c/p>\n\u003cp>The menu tells the story of Ana Mandara, which means “beautiful refuge,” and is a tragic love story rivaling Romeo and Juliet. All of the food has unique, beautiful names, like “Hands of the Child,” and “After the Rains,” and they too make you feel like you are in some special, exotic place.\u003c/p>\n\u003cp>The food is exquisite, with a tremendous range of tastes. The seared foie gras, called “Heaven Rewards” was cooked to perfection, and makes you feel like have received a reward from heaven.\u003c/p>\n\u003cp>The Dungeness crab soup, called “Dreams of Sea and Fire,” was sweet and creamy, and filled with large chunks of Dungeness crab and thick noodles that were reminiscent of Japanese soba noodles. The soup had just the right combination of spices to bring out the best flavor of the crab. My dining companion had the Kaffir lime and lemongrass soup, which came with the most tender slices of filet mignon and crisp enoki mushrooms.\u003c/p>\n\u003cp>My entrée, the Mekong Delta prawns, were served in a clay pot. Unfortunately, they arrived with their heads still attached, and it really put me off from eating the dish. Even more surprising was that when I recoiled from the plate, and mentioned the heads, our server didn’t offer to either remove them at the table, or take the dish back to the kitchen to remove the heads. He just continued to scoop the prawns and sauce into a riceless dish. Thankfully my husband came to the rescue, and beheaded my prawns while I checked out the ladies room. My husband had the braised pork belly, and it reminded him of the very best barbequed pork you could ever imagine eating, and he continues to talk about it regularly.\u003c/p>\n\u003cp>We ordered the sautéed French beans with scallions. Unfortunately, they were forgotten by our waitress until we mentioned it after being served our entrees. The scallions were caramelized, and tasted fabulous.\u003c/p>\n\u003cp>For dessert I had the Meyer lemon mousse, served in a frozen, hollowed-out orange with candied slivers of orange peel. The mousse reminded me of the best lemon pound cake that somehow got turned into the lightest, fluffiest lemon dessert. The mousse was sweet, without being cloying, and left no hint of tartness, just an overwhelmingly lemon flavor, and the candied orange peel slivers provide the perfect sweetness for the lemony mousse. We also had the molten chocolate cake, which was served with vanilla bean ice cream. The chocolate was bittersweet and mixed nicely with the vanilla bean ice cream.\u003c/p>\n\u003cp>This was our first visit early in the week, and unfortunately the table service was really off. Late or missing food, and inattentive service were very disappointing for such a usually fantastic restaurant.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/david-conner.jpg\" alt=\"David Conner\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> E-learning Expert\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> RNM\u003cbr>\n\u003cstrong>Reviewed Ana Mandara:\u003c/strong> Monday, June 11, 2007\u003c/p>\n\u003cp>I have to confess at the outset that the fact that Ana Mandara is located in the darkest heart of the S.F. tourist district may have somewhat colored my perceptions of the whole experience. Actually, I had already heard good things about it from a number of trusted sources, so before we got there, I felt that if I did have any bias, it was definitely a favorable one. However, as we walked from the car towards Ghirardelli Square, I could feel my goodwill eroding with every “Alcatraz Psycho Ward” t-shirt and cable car snow globe we passed. So when we got to the restaurant and my very first thought was that we had stepped into the EPCOT version of Colonial Vietnam, I began to wonder if I really was going to be able to judge the place fairly.\u003c/p>\n\u003cp>It was my partner Don’s birthday, and although Ana Mandara probably wouldn’t have been his first choice, he graciously agreed to donate his special night to the \u003ci>Check, Please!\u003c/i> cause. It was a Monday, and we got there pretty early, but we were still a little surprised to find that we practically had the place to ourselves. The décor, as I’ve mentioned, is all Theatrical Exotica. Huge architectural set pieces, which look like they might have been scavenged from a 1950s production of \u003ci>Flower Drum Song\u003c/i>, loom over the main dining room. Brass railings, bamboo shutters, ficus trees, and latticework all hammer away at the 1930s Colonial theme, and, in case you still hadn’t gotten the point, the walls are hung with sepia-toned images of what appear to be Vietnamese children in French public school uniforms. Walking up the faux-marble stairs to the “Cham Bar,” I had the distinct feeling that we had crossed that invisible line into Theme Restaurant territory.\u003c/p>\n\u003cp>As neither of us was particularly hungry — and it was happy hour — we decided to start celebrating Don’s eighth annual 30th birthday with some of Ana Mandara’s specialty cocktails. I said in my earlier review of the Front Porch that I was a big fan of girly drinks. Well, the Emperor Bao Dai Imperial Martini — a bizarre concoction of vodka, champagne, and passion fruit syrup, served in a glass with a sugar-caked rim — actually made me rethink that position. Let’s just say that it would make an Appletini look like grain alcohol in comparison.\u003c/p>\n\u003cp>After I had recovered from my diabetic coma, we headed downstairs. At this point, things were picking up a bit in the dining room, and Don and I were able to play a very enjoyable game of “Identify the Regional Accent” as we eavesdropped on neighboring tables. The menu took a little getting used to: everything on it sounds like a Zhang Yimou film. The crab soup, for instance, isn’t called “crab soup”, but “Dreams of Sea and Fire.” This strategy felt more than a little cloying, and, on occasion, the mental associations these titles conjured weren’t especially appealing. Do I really want to think of what “Running through the Fields” has to do with a seared beef appetizer? (Did someone set an unsuspecting cow on fire, perhaps)? Or why the house salad should be called “Asleep in the Petals”? (Does it contain opiates? Can I operate heavy machinery after eating it?)\u003c/p>\n\u003cp>The “Delicate Dew Drops” — a.k.a. shrimp and chicken dumplings — were certainly flavorful, but a little too delicate and dewy for our tastes. They were sitting in a light broth and had attained a texture that I imagine might be close to that of a decomposing jellyfish. When we tried to pick them up with chopsticks, they fell into limp bits, and they had a distinctly slimy quality going down. “Running through the Fields,” however, turned out to be excellent. The beef was given only the briefest pan-sear and left rare to the point of raw. Dressed with a tangy-sweet tamarind sauce and tossed with fresh herbs and peanuts, the dish really surprised us with its bright and refreshing combination of flavors. As it was a birthday dinner (like we really needed an excuse), we decided to give the “Smokey Wonders” a try as well. No, it’s not a hotel lounge R&B cover band, but an appetizer of honey-barbecue sauce-slathered spare ribs. The fact that they were exceedingly sweet did not prevent us from polishing off all six.\u003c/p>\n\u003cp>By the time our entrees arrived, we started to realize that the “sweet-and-tangy” motif had developed into the dominant theme of the meal. Fortunately for Don, he had ordered the “Paradise Found” — a cashew and pine nut-crusted Alaskan halibut filet served with eggplant ratatouille and a pomegranate gastrique. Although this latter accompaniment was also sweet and tangy, in a by now too familiar way, it was nicely counterbalanced by the gingery, peppery, crunchy crust on the fish. I, unfortunately, realized too late that my lamb chop dish — the “Smoke and Seduction” — featured the same tamarind sauce that had already made an appearance in the beef appetizer. While the sauce was used with restraint and nuance in that earlier dish, it all but completely overwhelmed the lamb in the main course. To make matters worse, it was accompanied by a disproportionately large stack of mung bean sprouts which, bizarrely, concealed a hockey-puck sized patty of an unidentifiable fried starch beneath it. I later found out that the starch was cassava, but at the time, its dense, almost gelatinous texture led me to conclude that it was some kind of microwaveable latke.\u003c/p>\n\u003cp>The meal came to a surprising end when, to our relief and delight, we found that the dessert course would actually be less sweet than some of the dishes that preceded it. Don’s flourless coconut rum cake had an almost savory, bread-pudding like quality, and its accompaniment of kumquat ice cream provided a clean, refreshing contrast. I decided that, for the sake of the show, I needed to sample what the menu announced was “Chef Khai’s Signature Dish,” the chilled mango soup. This one dish, I must say, came very close to expunging every other culinary infraction from the record that evening.\u003c/p>\n\u003cp>To say that the soup tastes like nothing other than the intensified essence of fresh mango is to pay it a pretty high compliment, but it only tells part of the story. What makes the dish exciting is not just the flavors, but the complicated textural interplay that happens when you really start to get into it. The silkiness of the mango puree provides the background against which all the other textural elements come to the fore: First, there’s the suppleness of the “mango noodles,” long ribbons cut directly from the flesh of the fruit. Then, there’s the cold, crystalline graininess of the durian sorbet; its not-too-sweet taste mitigating the intensity of the mango itself. Finally, and most satisfyingly, there’s the occasional crunch of freshly cracked black pepper, accompanied by the fiery burst of heat and spice. What strikes me as more than a little ironic is that the dish that turned out to be the most poetic of the night was the only one that didn’t have a pretentious title: it appears on the menu simply as “Mango Soup.”\u003c/p>\n\u003cp>The only conclusion to draw here, I think, is that beneath all the contrived trappings, there’s a really creative and talented chef at work at Ana Mandara. One can’t really fault a restaurant that’s located right in the heart of a tourist mecca for not wanting to scare off the P.F. Chang’s set. This is why, I’d guess, a lot of the dishes tend towards the sweet and tangy end of the spectrum, emphasizing those bold, obvious flavors that won’t alienate the Red State diners. However, with a little patience and maybe some experienced guidance in successfully navigating the menu, I’d say that there’s at least one truly excellent meal to be had here.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/otto-thav.jpg\" alt=\"Otto Thav\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Otto\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Management Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Front Porch\u003cbr>\n\u003cstrong>Reviewed Ana Mandara:\u003c/strong> Saturday, June 9, 2007\u003c/p>\n\u003cp>We made reservations for Saturday, June 9, 2007 at 6:30pm and found easy street parking on the same block. There is also garage parking at Ghirardelli Square. There were plenty of tables with no waiting time. The decor was absolutely grand. From the outside it looked like a brick warehouse. However, once inside, everything was detailed in elegant tropical colonial French-Vietnamese style. This included large artificial trees, bamboos, paintings, stone carvings, vases, stone flooring, and tropical shutters on the windows. Most of the patrons were middle aged tourists. The staff was wonderful and attentive. We did not have to wait; everything was served timely.\u003c/p>\n\u003cp>We ordered a bottle of South African Pinotage wine, which complemented the meal very well. Since we were four adults and Aiden (a two-year-old), we decided to eat family style, and shared a salad, a special, as well as a few sides, entrees, and desserts. The salad was the “Heat of the Moment” (a crunchy green papaya and green apple salad with fresh house made beef jerky and chili vinaigrette.) The spicy beef jerky enhanced the taste of the bland-ish green papaya, while providing the dual texture. The Shrimp Roll special was presented in a unique dual wicker basket with fresh lettuce cup leaves, which were used to wrap around the shrimp rolls. The appetizers included the Whispering Waves (crispy lobster ravioli with mango and coconut sauce), which was truly delectable and our favorite by far, and Monks’ Purse (vegetarian Vietnamese steamed dumplings with porcini mushroom). The sides included the stir-fried snow pea sprouts with garlic and oyster sauce, which was yummy. Sticky black rice mildly cleansed our palates in between the other spicy dishes. Similarly, the jasmine rice steamed with pandanus leaf, soaked up the gravy from the other spicy dishes. For entrees we had the River of Dreams (Mekong Delta prawns sautéed with oyster mushrooms, ginko nuts, and light caramel tomato sauce, served in a claypot), which had a sweet and spicy sauce and ginko nuts that were so soft, they almost melted on our tongues.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We also had the Pieces of Gold (traditional spicy caramelized claypot fish with sugar peas), and this was another delectable sweet and spicy dish. And for dessert, we shared the mango springroll, which consisted of a sweet mango sauce and mini spring rolls. And we also had the Roasted Banana, which could have been served with more ice cream to enhance the contrasting texture. The total cost with tip was $45 per person, without Aiden.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Ana Mandara: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=334\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=331\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Seared Rare Beef on Fresh Plantain\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Executive Chef Khai Duong\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Modern Vietnamese\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003cbr>\n\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA hearty, yet elegant appetizer that can be served room temperature up to an hour from preparation. Great for entertaining.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cb>Tamarind Sauce\u003c/b>\u003cbr>\n\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cp>1/2 package of tamarind pulp (about 7 ounces), cut into 1/2-inch pieces\u003cbr>\n2 cups water\u003cbr>\n3 tablespoons sugar\u003cbr>\n1 tablespoon sambal oelek (ground fresh red chili paste)\u003cbr>\n4 tablespoon fish sauce\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Preparation:\u003c/b>\u003c/p>\n\u003cp>1. Put the tamarind pieces into a saucepan with the water. Bring to a boil and simmer for about 8 minutes. Drain and pour the mixture into a fine mesh strainer.\u003c/p>\n\u003cp>2. Press the pulp to extract the thick tamarind liquid into a bowl. (Makes about 1 1/2 cups tamarind liquid). Add the sugar, sambal oelek, and fish sauce. Stir until smooth. (Makes about 1 3/4 cups Tamarind sauce).\u003c/p>\n\u003cp>\u003cb>Beef\u003c/b>\u003cbr>\n\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cp>1/4 teaspoon 5-spice powder\u003cbr>\n1 teaspoon chopped garlic\u003cbr>\nSeveral twists of black pepper\u003cbr>\n1 tablespoon vegetable oil\u003cbr>\n8 ounces New York sirloin strip, trimmed of fat\u003cbr>\n1 tablespoon fresh lemon juice\u003cbr>\n2 tablespoons fresh lime juice\u003cbr>\n2 tablespoons of tamarind sauce (see recipe above)\u003cbr>\n1 tablespoon crisp shallot flakes (optional)\u003cbr>\n1 tablespoon Thai basil, roughly chopped\u003cbr>\n1 small firm fresh plantain with the peel left on\u003cbr>\n3 tablespoon white vinegar to mix with a bowl of cold water\u003cbr>\nChopped peanuts for garnish\u003c/p>\n\u003cp>\u003cb>Preparation:\u003c/b>\u003c/p>\n\u003cp>1. Combine the first four ingredients in a shallow bowl and stir to distribute ingredients. Place the sirloin strip whole into the bowl to coat each side of the beef evenly with the marinade.\u003c/p>\n\u003cp>2. Prepare a grill or skillet until it is hot. Sear the beef for about 30 to 45 seconds on each side or until there are grill marks, leaving it rare inside. When cool enough to handle, cut crosswise into thin slices. Put the beef slices into a bowl and toss with lemon and lime juice. Let sit for about 2 minutes.\u003c/p>\n\u003cp>3. Add two tablespoons of the prepared tamarind sauce to the beef, and then fold in the crisp shallot flakes (optional, you can find at Asian markets and most Asian sections in the grocery store), and basil. Toss to mix. Set aside.\u003c/p>\n\u003cp>4. Do not peel the plantain, but use a vegetable peeler to remove any black spots. With a mandoline, cut the plantain crosswise into thin slices and put into a bowl of cold water with the 3 tablespoons of white vinegar to prevent discoloration.\u003c/p>\n\u003cp>5. When ready to serve, pat the plantains dry and arrange the slices on a platter. Arrange a small mound of the rare beef on top of each slice of plantain. Garnish with chopped peanuts.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe with shrimp chips (optional, you can find at Asian markets and most Asian sections in the grocery store).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Preparation:\u003c/b>\u003c/p>\n\u003cp>1. Put the tamarind pieces into a saucepan with the water. Bring to a boil and simmer for about 8 minutes. Drain and pour the mixture into a fine mesh strainer.\u003c/p>\n\u003cp>2. Press the pulp to extract the thick tamarind liquid into a bowl. (Makes about 1 1/2 cups tamarind liquid). Add the sugar, sambal oelek, and fish sauce. Stir until smooth. (Makes about 1 3/4 cups Tamarind sauce).\u003c/p>\n\u003cp>\u003cb>Beef\u003c/b>\u003cbr>\n\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cp>1/4 teaspoon 5-spice powder\u003cbr>\n1 teaspoon chopped garlic\u003cbr>\nSeveral twists of black pepper\u003cbr>\n1 tablespoon vegetable oil\u003cbr>\n8 ounces New York sirloin strip, trimmed of fat\u003cbr>\n1 tablespoon fresh lemon juice\u003cbr>\n2 tablespoons fresh lime juice\u003cbr>\n2 tablespoons of tamarind sauce (see recipe above)\u003cbr>\n1 tablespoon crisp shallot flakes (optional)\u003cbr>\n1 tablespoon Thai basil, roughly chopped\u003cbr>\n1 small firm fresh plantain with the peel left on\u003cbr>\n3 tablespoon white vinegar to mix with a bowl of cold water\u003cbr>\nChopped peanuts for garnish\u003c/p>\n\u003cp>\u003cb>Preparation:\u003c/b>\u003c/p>\n\u003cp>1. Combine the first four ingredients in a shallow bowl and stir to distribute ingredients. Place the sirloin strip whole into the bowl to coat each side of the beef evenly with the marinade.\u003c/p>\n\u003cp>2. Prepare a grill or skillet until it is hot. Sear the beef for about 30 to 45 seconds on each side or until there are grill marks, leaving it rare inside. When cool enough to handle, cut crosswise into thin slices. Put the beef slices into a bowl and toss with lemon and lime juice. Let sit for about 2 minutes.\u003c/p>\n\u003cp>3. Add two tablespoons of the prepared tamarind sauce to the beef, and then fold in the crisp shallot flakes (optional, you can find at Asian markets and most Asian sections in the grocery store), and basil. Toss to mix. Set aside.\u003c/p>\n\u003cp>4. Do not peel the plantain, but use a vegetable peeler to remove any black spots. With a mandoline, cut the plantain crosswise into thin slices and put into a bowl of cold water with the 3 tablespoons of white vinegar to prevent discoloration.\u003c/p>\n\u003cp>5. When ready to serve, pat the plantains dry and arrange the slices on a platter. Arrange a small mound of the rare beef on top of each slice of plantain. Garnish with chopped peanuts.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe with shrimp chips (optional, you can find at Asian markets and most Asian sections in the grocery store).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Front Porch\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=332\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=338\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/frontporch2.jpg\" alt=\"The Front Porch\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/frontporch3.jpg\" alt=\"The Front Porch\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/frontporch5.jpg\" alt=\"The Front Porch\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/frontporch4.jpg\" alt=\"The Front Porch\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/frontporch9.jpg\" alt=\"The Front Porch\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/frontporch6.jpg\" alt=\"The Front Porch\" 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=the+front+porch&sll=37.744509,-122.422189&sspn=0.227502,0.310364&ie=UTF8&ll=37.753955,-122.417994&spn=0.014219,0.019398&z=14&iwloc=A&om=1&cid=37743959,-122422222,11284227759187381871&output=embed&s=AARTsJoB_qlmwXxzoyNm79D6sxnqpxCxqQ\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=the+front+porch&sll=37.744509,-122.422189&sspn=0.227502,0.310364&ie=UTF8&ll=37.753955,-122.417994&spn=0.014219,0.019398&z=14&iwloc=A&om=1&cid=37743959,-122422222,11284227759187381871&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n65a 29th Street (at San Jose Avenue)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-695-7800\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:thefrontporchsf@gmail.com\">thefrontporchsf@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.thefrontporchsf.com\">www.thefrontporchsf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Kevin Cline and Josey White\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sarah Kirnon\u003cbr>\n\u003cstrong>Sous Chef:\u003c/strong> Jamie Lewis\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Caribbean, West Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fried Chicken, Crab and Grit Porridge\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: 5:00pm (bar), 5:30-10:30pm (dinner)\u003cbr>\nTuesday: 5:00pm (bar), 5:30-10:30pm (dinner)\u003cbr>\nWednesday: 5:00pm (bar), 5:30-10:30pm (dinner)\u003cbr>\nThursday: 5:00pm (bar), 5:30-10:30pm (dinner)\u003cbr>\nFriday: 5:00pm (bar), 5:30-10:30pm (dinner)\u003cbr>\nSaturday: 5:00pm (bar), 5:30-10:30pm (dinner)\u003cbr>\nSunday: 2:00pm-7:00pm (all you can eat BBQ on first Sunday of the month), 5:30pm-10:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, BBQ Sundays (first Sunday of the month)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes, before 7pm. After 7pm phone restaurant to check take-out status.\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, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Only for parties of 5+\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> same day but one week in advance to be safe\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> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Front Porch\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=332\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=338\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/frontporch2.jpg\" alt=\"The Front Porch\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/frontporch3.jpg\" alt=\"The Front Porch\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/frontporch5.jpg\" alt=\"The Front Porch\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/frontporch4.jpg\" alt=\"The Front Porch\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/frontporch9.jpg\" alt=\"The Front Porch\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/frontporch6.jpg\" alt=\"The Front Porch\" 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=the+front+porch&sll=37.744509,-122.422189&sspn=0.227502,0.310364&ie=UTF8&ll=37.753955,-122.417994&spn=0.014219,0.019398&z=14&iwloc=A&om=1&cid=37743959,-122422222,11284227759187381871&output=embed&s=AARTsJoB_qlmwXxzoyNm79D6sxnqpxCxqQ\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=the+front+porch&sll=37.744509,-122.422189&sspn=0.227502,0.310364&ie=UTF8&ll=37.753955,-122.417994&spn=0.014219,0.019398&z=14&iwloc=A&om=1&cid=37743959,-122422222,11284227759187381871&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>\n65a 29th Street (at San Jose Avenue)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-695-7800\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:thefrontporchsf@gmail.com\">thefrontporchsf@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.thefrontporchsf.com\">www.thefrontporchsf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Kevin Cline and Josey White\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sarah Kirnon\u003cbr>\n\u003cstrong>Sous Chef:\u003c/strong> Jamie Lewis\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Caribbean, West Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fried Chicken, Crab and Grit Porridge\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: 5:00pm (bar), 5:30-10:30pm (dinner)\u003cbr>\nTuesday: 5:00pm (bar), 5:30-10:30pm (dinner)\u003cbr>\nWednesday: 5:00pm (bar), 5:30-10:30pm (dinner)\u003cbr>\nThursday: 5:00pm (bar), 5:30-10:30pm (dinner)\u003cbr>\nFriday: 5:00pm (bar), 5:30-10:30pm (dinner)\u003cbr>\nSaturday: 5:00pm (bar), 5:30-10:30pm (dinner)\u003cbr>\nSunday: 2:00pm-7:00pm (all you can eat BBQ on first Sunday of the month), 5:30pm-10:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, BBQ Sundays (first Sunday of the month)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes, before 7pm. After 7pm phone restaurant to check take-out status.\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, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Only for parties of 5+\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> same day but one week in advance to be safe\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> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Front Porch: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=335\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=338\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/frontporch7.jpg\" alt=\"Special Cod\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/frontporch12.jpg\" alt=\"Molasses Brined Pork Chop with Potato Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/frontporch13.jpg\" alt=\"Bucket of Fried Chicken\" hspace=\"3\">\u003cbr>\nSpecial Slow-Cooked Cod, Molasses-Brined Pork Chop with Potato Salad, Bucket of Fried Chicken\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/otto-thav.jpg\" alt=\"Otto Thav\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Otto\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Management Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Front Porch\u003cbr>\n\u003cstrong>Reviewed The Front Porch:\u003c/strong> Friday, June 8, 2007\n\u003cp>I took a friend on a Friday night at about 7:30pm and we found parking two blocks away on a residential street.\u003c/p>\n\u003cp>We had a pleasant 40-minute wait sitting at the bar enjoying pint-size bottles of St. Peter’s Stout, a small brewery, dark, English ale; my favorite ale of all time. From the outside, the Front Porch seems small and non-descript with a few tables and chairs outside where people were waiting. The restaurant was originally the garage with an Edwardian above. The décor is 1920’s with tin on the ceiling, an old cashier on the bar, a few antique photos and antique windows on the walls. The atmosphere casually with artistically clad young non-professionals. It had a very neighborhood-y feel. The seating was minimal and tables were close together, but comfortable. It was loud from people talking and background music (not live) but the noise was not unbearable. The staff was busy, but very attentive, pleasant, and responsive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The sangria was unique, but a bit too sweet. The presentation of the food was a bit artistic and the arrival time was about 20 minutes, which makes sense since most of the dishes are slow-cooked. We had the conch fritters and pickled beets for appetizers; they were both awesome. The pork chops entree was outstanding. It was about 1-inch thick and 10 inches long and cooked to perfection with banana strips. It was complemented extremely well with the grits side dish. These were probably the best dishes on the menu. The special cod entree was very good as well. The cod skin was peeling off whole on the plate, revealing the supple white fish. The portions were generous and we were too full to try dessert.\u003c/p>\n\u003cp>The total cost per person with tip was $50. Not counting the pre-dinner ales, about $18 with tip.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/michele-jones.jpg\" alt=\"Michele Jones\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michele\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Employee Benefits Expert\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ana Mandara\u003cbr>\n\u003cstrong>Reviewed The Front Porch:\u003c/strong> Saturday June 9, 2007\n\u003cp>I was so excited to try The Front Porch, as it is in my neighborhood, and I had heard they had fabulous fried chicken. I think my greatest surprise was that I thought I was going to a down home restaurant with comfort food, and instead found a Caribbean-inspired place with flavors that didn’t really appeal to me.\u003c/p>\n\u003cp>We went at 6:30pm on a Saturday night, which might have been our first mistake. After finding parking in this usually crowded neighborhood, we tried to enter the restaurant to put our names on whatever list existed. At first, we were unable to locate anyone in charge, as the other people at the door were also trying to put their names on the list, or pick up food to go. Finally we were greeted, and were told that it would be a 40 minute wait. We waited on what else, the front porch, which consisted of some cute chairs, including a rocker for my three-year-old daughter. The only down side of the wait was the constant cigarette smoke that kept being blown in our direction from another group also waiting for a table.\u003c/p>\n\u003cp>We finally were seated at a booth with a chair on the end to accommodate our party of five. It was a tight squeeze. The noise level inside made it difficult to hear the waiter, for him to understand our order, and almost impossible to have any conversation at our table.\u003c/p>\n\u003cp>We started with the assorted West Indian chips, which were spicy and dusted with a nice powdery sugar. It was an interesting combination of tastes. The two tiny plantain cakes were served with a small sliver of house cured smoked salmon, and a dollop of mashed avocado and crème fraîche. The combination was delicious, but the portion size was way too small. There was definitely not enough to share even a taste with anyone else. The duck pâté was served with mango chutney that added a nice sweetness to the pate.\u003c/p>\n\u003cp>For our main dishes we ordered the Porch Chop, which is the Front Porch’s take on a barbequed pork chop. It came with a just slightly spicy barbeque sauce, and was served with sweet mixed cabbage coleslaw on top, and fried plantains on the side. We also ordered the bucket of fried chicken with mustard greens and mixed fries to share between one adult and two small children. The chicken was juicy, but the coating was nothing special, and tasted somewhat like cardboard. The greens were slightly undercooked, but the mixed fries were nice.\u003c/p>\n\u003cp>I think the greatest disappointment with the Front Porch was the value for the money. The portion sizes were very small. The bucket of chicken came with eight of the smallest chicken pieces I have ever seen, and didn’t seem worth the nearly $30 cost. The child’s cheeseburger was so small that it left my nine-year-old still hungry. When we left, we actually went home to eat again. The portion size coupled with the noise level and the cigarette smoke that actually drifts into the restaurant from outside made this restaurant one that I will not visit again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/david-conner.jpg\" alt=\"David Conner\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> E-learning Expert\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> RNM\u003cbr>\n\u003cstrong>Reviewed The Front Porch:\u003c/strong> Friday, June 8, 2007\n\u003cp>The Upper Mission, it seems, is rapidly becoming one the city’s most reliable go-to spots for great casual dining. It’s always been a charming and fun neighborhood, but with the addition of Blue Plate, Emmy’s Spaghetti Shack, and now, the Front Porch, the UM can now claim a triple-threat of really wonderful, innovative, attitude-free restaurants.\u003c/p>\n\u003cp>Clearly a lot of people agree with me. We went to the Front Porch early on a Friday evening, around 6ish, and it was a good thing we didn’t get there any later. By 7 o’clock, the place was totally packed. The restaurant occupies an unassuming, whitewashed building, distinguished mainly by the eponymous front porch (which I’d argue is really more of a patio, but “Front Patio” doesn’t have quite the same ring). It’s just far enough off of Mission and San Jose to feel hidden and out-of-the-way.\u003c/p>\n\u003cp>That sense of having discovered something secret is more pronounced when you walk into the main dining area. Low, pressed-tin ceilings, a long, polished oak bar, and black-and-red checkered floor tiles give the space a sort of speakeasy vibe; you almost feel like you should have been asked for a password at the door. We were lucky enough to be seated promptly, and, better still, the cocktails came in the blink of an eye. Although my vegan, but paradoxically hard-drinking friend, Sean, was a bit dismayed at the bar’s beer and wine-only offerings (he claimed the rosé sangria reminded of him of wine-cooler binges in high school), I’ve always been a fan of the girly cocktail. Once I tried the Carribini — their variation on a bellini consisting of a guava puree and German sekt (i.e., Champagne) — I found it hard to stop: I managed to suck down three over the course of the evening.\u003c/p>\n\u003cp>Caribbean-inflected comfort food dominates the menu, the operative keywords here being “hot and sweet,” “starchy and creamy,” “hearty and homey.” This is not to say the chef isn’t willing to take risks, some of which paid off for us, and others….not so much. On the super-positive side were the amuse-bouches — something that you wouldn’t expect to get at a laid-back Jamaican soul food joint. However, I’m very glad we did as they turned out to be one of the high points of the evening. These delightful little canapés consisted of a kind of brandade — salt cod mixed with potato (sweet potato in this case) — sitting on crisp toasts, drizzled with olive oil, and topped with a fresh salad of marinated red pepper and arugula. Although the combination might sound a teensy bit over the top, it totally wasn’t. The flavors harmonized perfectly, and it managed to be inventive without being at all bizarre. The plantain cakes we ordered as one of our appetizers, on the other hand, were less successful. The “cakes” were actually more like fritters, only with a slightly bitter edge. Presented with an avocado mash (basically, guacamole minus the lemon juice and garlic), crème fraîche, and wild salmon (of all things), the combination just seemed outré. It was one of those dishes that sounded really interesting on paper, but didn’t quite come together in your mouth.\u003c/p>\n\u003cp>For his entrée, my partner Don had the bafflingly-named “escaveitch” fish. A Google search on that word will suggest that you might have meant “escoveitch” fish, which, as you will further discover, is a Jamaican variation on ceviche. But perhaps the Front Porch didn’t actually mean “escoveitch” after all since the fish that was brought to Don bore very little resemblance to ceviche of any known nationality. Rather, it was just a very nice, fresh tasting, but fully grilled filet of bass, topped with fresh slivered onions, lemon juice, and placed atop a bed of coconut red beans and rice.\u003c/p>\n\u003cp>One of the reasons I wanted Vegan Sean to accompany us on this particular dining excursion (aside from the fact that he’s hilarious and always great company) is that I needed someone to try out the daily vegan special that the Front Porch advertises on their website. I was curious to find out whether such a homey, meat-centric place would actually take their vegan option seriously. The answer is: they do, but that doesn’t necessarily mean they’re going to please every vegan, every time. The special that night was an olla of butternut squash, rapini, sweet potato, and cherry tomatoes, all stewed up in a bath of coconut milk. Unfortunately Sean isn’t a huge fan of coconut milk. I am, but I had to agree that the sweetness did tend to overwhelm the taste of the veggies, such that you didn’t really get the full flavor of every component of the dish. If you do consider yourself a hardcore herbivore, I’m thinking the Front Porch probably shouldn’t be your first stop.\u003c/p>\n\u003cp>Now that I’ve done my due diligence as a culinarily-correct San Franciscan, let’s get back to the meat. The pork chop I ordered was heaven on a plate. I’m not entirely sure what “molasses-brining” might involve, but the result is a not overly-sweet, smoky, moist, and thoroughly satisfying hunk of cooked pig. The lightly-dressed sweet potato and carrot slaw that was served on top was genius, providing a clean, crunchy counterpoint to the sweet and salty meat. The pork chop also came with a side of plantains, which could have easily passed without mention if I didn’t have a particular axe to grind about said fruit.\u003c/p>\n\u003cp>I’m sorry if I sound parochial and boorish, but when I see something that looks like a banana, I really want it to taste like a banana. My experience with plantains, in this regard, is not dissimilar to the one I commonly have when I order a Diet Coke and take that first neuron-frying sip of what turns out to be Diet Pepsi. What you had hoped would be something familiar, comforting, and pleasant suddenly rips its mask off to reveal a horrifying and freakish visage beneath. At the risk of overstating the point: I’m over plantains.\u003c/p>\n\u003cp>Desserts were very nice, with only a single, and probably entirely subjective, off-key note. This came with Don’s almond brownie. It definitely tasted like it was made in-house, and it was fluffier and less dense that your ordinary fudge brownie. All agreed that it was tasty, but there was definitely an unfamiliar and off-putting undertone in it that was driving me (and only me) nuts. It was only after I was picking over the remnants of the brownie later that night that it came to me… in the form of a mental image of the Jimmy Dean sausage package. Either they totally put \u003ci>sage\u003c/i> in that brownie, or I had a temporary brain-tumor that was causing bizarre taste-hallucinations that night. My lemon pound cake with strawberries and fresh whipped cream, on the other hand, was excellent in every regard and utterly free of unidentifiable tastes. The cake seemed to have been macerated in a citrus-y sugar syrup that gave it a dense, almost crystallized texture. The counterpoint of the fruit and the not-too-sweet fluffy whipped cream made for a great finish.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Final thoughts on this thoroughly excellent addition to the Upper Mission dining scene: get there early, pray that the chef graces you with one of those amazing amuses, stick to the meat-based options if you can, and come hungry.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n65a 29th Street (at San Jose Avenue)\r\nSan Francisco, CA 94110\r\n\u003cstrong>Phone:\u003c/strong> 415-695-7800\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.thefrontporchsf.com\">www.thefrontporchsf.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Caribbean, West Indian\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Front Porch: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=335\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=338\">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/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>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/frontporch7.jpg\" alt=\"Special Cod\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/frontporch12.jpg\" alt=\"Molasses Brined Pork Chop with Potato Salad\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/frontporch13.jpg\" alt=\"Bucket of Fried Chicken\" hspace=\"3\">\u003cbr>\nSpecial Slow-Cooked Cod, Molasses-Brined Pork Chop with Potato Salad, Bucket of Fried Chicken\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/otto-thav.jpg\" alt=\"Otto Thav\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Otto\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Management Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Front Porch\u003cbr>\n\u003cstrong>Reviewed The Front Porch:\u003c/strong> Friday, June 8, 2007\n\u003cp>I took a friend on a Friday night at about 7:30pm and we found parking two blocks away on a residential street.\u003c/p>\n\u003cp>We had a pleasant 40-minute wait sitting at the bar enjoying pint-size bottles of St. Peter’s Stout, a small brewery, dark, English ale; my favorite ale of all time. From the outside, the Front Porch seems small and non-descript with a few tables and chairs outside where people were waiting. The restaurant was originally the garage with an Edwardian above. The décor is 1920’s with tin on the ceiling, an old cashier on the bar, a few antique photos and antique windows on the walls. The atmosphere casually with artistically clad young non-professionals. It had a very neighborhood-y feel. The seating was minimal and tables were close together, but comfortable. It was loud from people talking and background music (not live) but the noise was not unbearable. The staff was busy, but very attentive, pleasant, and responsive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sangria was unique, but a bit too sweet. The presentation of the food was a bit artistic and the arrival time was about 20 minutes, which makes sense since most of the dishes are slow-cooked. We had the conch fritters and pickled beets for appetizers; they were both awesome. The pork chops entree was outstanding. It was about 1-inch thick and 10 inches long and cooked to perfection with banana strips. It was complemented extremely well with the grits side dish. These were probably the best dishes on the menu. The special cod entree was very good as well. The cod skin was peeling off whole on the plate, revealing the supple white fish. The portions were generous and we were too full to try dessert.\u003c/p>\n\u003cp>The total cost per person with tip was $50. Not counting the pre-dinner ales, about $18 with tip.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/michele-jones.jpg\" alt=\"Michele Jones\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michele\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Employee Benefits Expert\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ana Mandara\u003cbr>\n\u003cstrong>Reviewed The Front Porch:\u003c/strong> Saturday June 9, 2007\n\u003cp>I was so excited to try The Front Porch, as it is in my neighborhood, and I had heard they had fabulous fried chicken. I think my greatest surprise was that I thought I was going to a down home restaurant with comfort food, and instead found a Caribbean-inspired place with flavors that didn’t really appeal to me.\u003c/p>\n\u003cp>We went at 6:30pm on a Saturday night, which might have been our first mistake. After finding parking in this usually crowded neighborhood, we tried to enter the restaurant to put our names on whatever list existed. At first, we were unable to locate anyone in charge, as the other people at the door were also trying to put their names on the list, or pick up food to go. Finally we were greeted, and were told that it would be a 40 minute wait. We waited on what else, the front porch, which consisted of some cute chairs, including a rocker for my three-year-old daughter. The only down side of the wait was the constant cigarette smoke that kept being blown in our direction from another group also waiting for a table.\u003c/p>\n\u003cp>We finally were seated at a booth with a chair on the end to accommodate our party of five. It was a tight squeeze. The noise level inside made it difficult to hear the waiter, for him to understand our order, and almost impossible to have any conversation at our table.\u003c/p>\n\u003cp>We started with the assorted West Indian chips, which were spicy and dusted with a nice powdery sugar. It was an interesting combination of tastes. The two tiny plantain cakes were served with a small sliver of house cured smoked salmon, and a dollop of mashed avocado and crème fraîche. The combination was delicious, but the portion size was way too small. There was definitely not enough to share even a taste with anyone else. The duck pâté was served with mango chutney that added a nice sweetness to the pate.\u003c/p>\n\u003cp>For our main dishes we ordered the Porch Chop, which is the Front Porch’s take on a barbequed pork chop. It came with a just slightly spicy barbeque sauce, and was served with sweet mixed cabbage coleslaw on top, and fried plantains on the side. We also ordered the bucket of fried chicken with mustard greens and mixed fries to share between one adult and two small children. The chicken was juicy, but the coating was nothing special, and tasted somewhat like cardboard. The greens were slightly undercooked, but the mixed fries were nice.\u003c/p>\n\u003cp>I think the greatest disappointment with the Front Porch was the value for the money. The portion sizes were very small. The bucket of chicken came with eight of the smallest chicken pieces I have ever seen, and didn’t seem worth the nearly $30 cost. The child’s cheeseburger was so small that it left my nine-year-old still hungry. When we left, we actually went home to eat again. The portion size coupled with the noise level and the cigarette smoke that actually drifts into the restaurant from outside made this restaurant one that I will not visit again.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/david-conner.jpg\" alt=\"David Conner\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> E-learning Expert\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> RNM\u003cbr>\n\u003cstrong>Reviewed The Front Porch:\u003c/strong> Friday, June 8, 2007\n\u003cp>The Upper Mission, it seems, is rapidly becoming one the city’s most reliable go-to spots for great casual dining. It’s always been a charming and fun neighborhood, but with the addition of Blue Plate, Emmy’s Spaghetti Shack, and now, the Front Porch, the UM can now claim a triple-threat of really wonderful, innovative, attitude-free restaurants.\u003c/p>\n\u003cp>Clearly a lot of people agree with me. We went to the Front Porch early on a Friday evening, around 6ish, and it was a good thing we didn’t get there any later. By 7 o’clock, the place was totally packed. The restaurant occupies an unassuming, whitewashed building, distinguished mainly by the eponymous front porch (which I’d argue is really more of a patio, but “Front Patio” doesn’t have quite the same ring). It’s just far enough off of Mission and San Jose to feel hidden and out-of-the-way.\u003c/p>\n\u003cp>That sense of having discovered something secret is more pronounced when you walk into the main dining area. Low, pressed-tin ceilings, a long, polished oak bar, and black-and-red checkered floor tiles give the space a sort of speakeasy vibe; you almost feel like you should have been asked for a password at the door. We were lucky enough to be seated promptly, and, better still, the cocktails came in the blink of an eye. Although my vegan, but paradoxically hard-drinking friend, Sean, was a bit dismayed at the bar’s beer and wine-only offerings (he claimed the rosé sangria reminded of him of wine-cooler binges in high school), I’ve always been a fan of the girly cocktail. Once I tried the Carribini — their variation on a bellini consisting of a guava puree and German sekt (i.e., Champagne) — I found it hard to stop: I managed to suck down three over the course of the evening.\u003c/p>\n\u003cp>Caribbean-inflected comfort food dominates the menu, the operative keywords here being “hot and sweet,” “starchy and creamy,” “hearty and homey.” This is not to say the chef isn’t willing to take risks, some of which paid off for us, and others….not so much. On the super-positive side were the amuse-bouches — something that you wouldn’t expect to get at a laid-back Jamaican soul food joint. However, I’m very glad we did as they turned out to be one of the high points of the evening. These delightful little canapés consisted of a kind of brandade — salt cod mixed with potato (sweet potato in this case) — sitting on crisp toasts, drizzled with olive oil, and topped with a fresh salad of marinated red pepper and arugula. Although the combination might sound a teensy bit over the top, it totally wasn’t. The flavors harmonized perfectly, and it managed to be inventive without being at all bizarre. The plantain cakes we ordered as one of our appetizers, on the other hand, were less successful. The “cakes” were actually more like fritters, only with a slightly bitter edge. Presented with an avocado mash (basically, guacamole minus the lemon juice and garlic), crème fraîche, and wild salmon (of all things), the combination just seemed outré. It was one of those dishes that sounded really interesting on paper, but didn’t quite come together in your mouth.\u003c/p>\n\u003cp>For his entrée, my partner Don had the bafflingly-named “escaveitch” fish. A Google search on that word will suggest that you might have meant “escoveitch” fish, which, as you will further discover, is a Jamaican variation on ceviche. But perhaps the Front Porch didn’t actually mean “escoveitch” after all since the fish that was brought to Don bore very little resemblance to ceviche of any known nationality. Rather, it was just a very nice, fresh tasting, but fully grilled filet of bass, topped with fresh slivered onions, lemon juice, and placed atop a bed of coconut red beans and rice.\u003c/p>\n\u003cp>One of the reasons I wanted Vegan Sean to accompany us on this particular dining excursion (aside from the fact that he’s hilarious and always great company) is that I needed someone to try out the daily vegan special that the Front Porch advertises on their website. I was curious to find out whether such a homey, meat-centric place would actually take their vegan option seriously. The answer is: they do, but that doesn’t necessarily mean they’re going to please every vegan, every time. The special that night was an olla of butternut squash, rapini, sweet potato, and cherry tomatoes, all stewed up in a bath of coconut milk. Unfortunately Sean isn’t a huge fan of coconut milk. I am, but I had to agree that the sweetness did tend to overwhelm the taste of the veggies, such that you didn’t really get the full flavor of every component of the dish. If you do consider yourself a hardcore herbivore, I’m thinking the Front Porch probably shouldn’t be your first stop.\u003c/p>\n\u003cp>Now that I’ve done my due diligence as a culinarily-correct San Franciscan, let’s get back to the meat. The pork chop I ordered was heaven on a plate. I’m not entirely sure what “molasses-brining” might involve, but the result is a not overly-sweet, smoky, moist, and thoroughly satisfying hunk of cooked pig. The lightly-dressed sweet potato and carrot slaw that was served on top was genius, providing a clean, crunchy counterpoint to the sweet and salty meat. The pork chop also came with a side of plantains, which could have easily passed without mention if I didn’t have a particular axe to grind about said fruit.\u003c/p>\n\u003cp>I’m sorry if I sound parochial and boorish, but when I see something that looks like a banana, I really want it to taste like a banana. My experience with plantains, in this regard, is not dissimilar to the one I commonly have when I order a Diet Coke and take that first neuron-frying sip of what turns out to be Diet Pepsi. What you had hoped would be something familiar, comforting, and pleasant suddenly rips its mask off to reveal a horrifying and freakish visage beneath. At the risk of overstating the point: I’m over plantains.\u003c/p>\n\u003cp>Desserts were very nice, with only a single, and probably entirely subjective, off-key note. This came with Don’s almond brownie. It definitely tasted like it was made in-house, and it was fluffier and less dense that your ordinary fudge brownie. All agreed that it was tasty, but there was definitely an unfamiliar and off-putting undertone in it that was driving me (and only me) nuts. It was only after I was picking over the remnants of the brownie later that night that it came to me… in the form of a mental image of the Jimmy Dean sausage package. Either they totally put \u003ci>sage\u003c/i> in that brownie, or I had a temporary brain-tumor that was causing bizarre taste-hallucinations that night. My lemon pound cake with strawberries and fresh whipped cream, on the other hand, was excellent in every regard and utterly free of unidentifiable tastes. The cake seemed to have been macerated in a citrus-y sugar syrup that gave it a dense, almost crystallized texture. The counterpoint of the fruit and the not-too-sweet fluffy whipped cream made for a great finish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Final thoughts on this thoroughly excellent addition to the Upper Mission dining scene: get there early, pray that the chef graces you with one of those amazing amuses, stick to the meat-based options if you can, and come hungry.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 16 (216) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Millennium\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=296\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=293\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Medjool\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=295\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=292\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Tropix\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=294\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=288\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/vtuinVXGk1A&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other ways to watch the episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp216iPod_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)\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 Wente “Crane Ridge” Merlot, Livermore Valley, California $20\u003c/b>\u003c/p>\n\u003cp>Sipping this supple Merlot, it’s easy to understand why the variety is America’s favorite red. Wente is the flagship winery in historic Livermore Valley wine country located east of San Francisco. Blended with Cabernet Sauvignon and Barbara, the Crane Ridge Merlot combines power with dark fruit aromas and lush smoothness. Uncork alongside veal, filet mignon, or full-flavored cheeses.\u003c/p>\n\u003cp>\u003cb>What to Sip: Millennium and Medjool\u003c/b>\u003c/p>\n\u003cp>For those veggies, vegans and anything-but-meat eaters out there, Millennium is a must-stop. Vegetarian dishes are complemented by a savvy wine list focused on bottles that are either made from organically or sustainably-grown grapes, and those using biodynamic production techniques. Bubbly lovers should give the \u003cb>Domaine Allimant-Laugner Crémant d’Alsace Rosé\u003c/b> a try. Priced at under $40, it’s a dry-styled sparkler that will pair with any menu option. A real find is the elegant Pinot Noir from Burgundy’s \u003cb>Domaine de Brailles ($60)\u003c/b>. Hailing from the lesser-known Pernand-Vergelesses area of France’s Côte d’Or, it’s a silky beauty.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The hip restaurant-cum-nightclub, Medjool, has an enviable wine list, too. There’s much to be said for restraint when it comes to a well-chosen list. Bigger is not always better. This one-page list is organized by style category with headers such as “voluptuous whites and vivacious reds.” Winners abound with pricing mostly in the under $50 category. My don’t-miss wines include the luscious white blend of Pinot Grigio, Pinot Blanc, and Aligote from \u003cb>Au Bon Climat in California’s Santa Maria Valley ($38)\u003c/b> and the eclectic, earthy red, \u003cb>Cuvée Rouge from Chateau Musar in Lebanon ($38)\u003c/b>. Both of these selections are ideal with the Mediterranean-influenced cuisine served up at Medjool.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 16 (216) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Millennium\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=296\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=293\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Medjool\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=295\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=292\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Tropix\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=294\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=288\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/vtuinVXGk1A&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>Other ways to watch the episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp216iPod_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)\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 Wente “Crane Ridge” Merlot, Livermore Valley, California $20\u003c/b>\u003c/p>\n\u003cp>Sipping this supple Merlot, it’s easy to understand why the variety is America’s favorite red. Wente is the flagship winery in historic Livermore Valley wine country located east of San Francisco. Blended with Cabernet Sauvignon and Barbara, the Crane Ridge Merlot combines power with dark fruit aromas and lush smoothness. Uncork alongside veal, filet mignon, or full-flavored cheeses.\u003c/p>\n\u003cp>\u003cb>What to Sip: Millennium and Medjool\u003c/b>\u003c/p>\n\u003cp>For those veggies, vegans and anything-but-meat eaters out there, Millennium is a must-stop. Vegetarian dishes are complemented by a savvy wine list focused on bottles that are either made from organically or sustainably-grown grapes, and those using biodynamic production techniques. Bubbly lovers should give the \u003cb>Domaine Allimant-Laugner Crémant d’Alsace Rosé\u003c/b> a try. Priced at under $40, it’s a dry-styled sparkler that will pair with any menu option. A real find is the elegant Pinot Noir from Burgundy’s \u003cb>Domaine de Brailles ($60)\u003c/b>. Hailing from the lesser-known Pernand-Vergelesses area of France’s Côte d’Or, it’s a silky beauty.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The hip restaurant-cum-nightclub, Medjool, has an enviable wine list, too. There’s much to be said for restraint when it comes to a well-chosen list. Bigger is not always better. This one-page list is organized by style category with headers such as “voluptuous whites and vivacious reds.” Winners abound with pricing mostly in the under $50 category. My don’t-miss wines include the luscious white blend of Pinot Grigio, Pinot Blanc, and Aligote from \u003cb>Au Bon Climat in California’s Santa Maria Valley ($38)\u003c/b> and the eclectic, earthy red, \u003cb>Cuvée Rouge from Chateau Musar in Lebanon ($38)\u003c/b>. Both of these selections are ideal with the Mediterranean-influenced cuisine served up at Medjool.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Millennium\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=293\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/check-please-bay-area-season-2-episode-16-216/\">full episode video\u003c/a> |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp216iPod_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/millennium7.jpg\" alt=\"Millennium\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/millennium2.jpg\" alt=\"Millennium\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/millennium8.jpg\" alt=\"Millennium\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/millennium5.jpg\" alt=\"Millennium\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/millennium11.jpg\" alt=\"Millennium\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/millennium3.jpg\" alt=\"Millennium\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 580 Geary Street (at Jones Street)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=millennium+restaurant+san+francisco&ie=UTF8&ll=37.786292,-122.413756&spn=0.003078,0.00442&z=18&iwloc=A&om=1\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Valet\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-345-3900\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.millenniumrestaurant.com\">www.millenniumrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Larry and Ann Wheat, Chip Conely, Eric Tucker\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Eric Tucker\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Anne Baptise\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Brasserie Vegan Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Black Bean and Plantain Torte, Black Chanterelle and Black Truffle\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> All vegetarian menu\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $18\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:30pm-9:30pm\u003cbr>\nTuesday: 5:30pm-9:30pm\u003cbr>\nWednesday: 5:30pm-9:30pm\u003cbr>\nThursday: 5:30pm-9:30pm\u003cbr>\nFriday: 5:30pm-10:00pm\u003cbr>\nSaturday: 5:30pm-10:00pm\u003cbr>\nSunday: 5:30pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner (Chef’s tasting menu every night)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Only on weekends\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> 1-3 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> 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, with reservations\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n 580 Geary Street (at Jones Street)\r\nSan Francisco, CA 94102\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=millennium+restaurant+san+francisco&ie=UTF8&ll=37.786292,-122.413756&spn=0.003078,0.00442&z=18&iwloc=A&om=1\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-345-3900\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.millenniumrestaurant.com\">www.millenniumrestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Brasserie Vegan Cuisine\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=293\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Millennium\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=293\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/check-please-bay-area-season-2-episode-16-216/\">full episode video\u003c/a> |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp216iPod_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/millennium7.jpg\" alt=\"Millennium\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/millennium2.jpg\" alt=\"Millennium\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/millennium8.jpg\" alt=\"Millennium\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/millennium5.jpg\" alt=\"Millennium\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/millennium11.jpg\" alt=\"Millennium\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/millennium3.jpg\" alt=\"Millennium\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 580 Geary Street (at Jones Street)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=millennium+restaurant+san+francisco&ie=UTF8&ll=37.786292,-122.413756&spn=0.003078,0.00442&z=18&iwloc=A&om=1\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Valet\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-345-3900\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.millenniumrestaurant.com\">www.millenniumrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Larry and Ann Wheat, Chip Conely, Eric Tucker\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Eric Tucker\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Anne Baptise\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Brasserie Vegan Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Black Bean and Plantain Torte, Black Chanterelle and Black Truffle\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> All vegetarian menu\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $18\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:30pm-9:30pm\u003cbr>\nTuesday: 5:30pm-9:30pm\u003cbr>\nWednesday: 5:30pm-9:30pm\u003cbr>\nThursday: 5:30pm-9:30pm\u003cbr>\nFriday: 5:30pm-10:00pm\u003cbr>\nSaturday: 5:30pm-10:00pm\u003cbr>\nSunday: 5:30pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner (Chef’s tasting menu every night)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Only on weekends\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> 1-3 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> 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, with reservations\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>Millenium: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=296\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/check-please-bay-area-season-2-episode-16-216/\">full episode video\u003c/a> |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp216iPod_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/millennium10.jpg\" alt=\"Fresh Corn and Morel Tamale\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/millennium16.jpg\" alt=\"Corn and Potato Chowder\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/millennium18.jpg\" alt=\"Whiskey-Chocolate Tiramisu\" hspace=\"3\">\u003cbr>\nFresh Corn and Morel Tamale, Corn and Potato Chowder, Whiskey-Chocolate Tiramisu\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/adam-rodriguez.jpg\" alt=\"Adam Rodriguez\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Adam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Psychologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Millennium\u003cbr>\n\u003cstrong>Reviewed Millennium:\u003c/strong> Thursday, May 31, 2007\n\u003cp>Millennium is the vegan answer to such luminary restaurants as Gary Danko and Chez Panisse. It’s situated in the eclectic and bustling Tenderloin, inside the Hotel California, a stone’s throw from the Curran Theater and Union Square. The interior is classic and charming, with just the right amount of liveliness to compliment the evening.\u003cbr>\n Millennium’s entire menu is vegan, but they’re not about making “fake meats” or simulating non-vegetarian dishes. Millennium is about using the freshest, best ingredients to make delicious, mouth-watering food that will have you savoring every single bite and asking, “How do they \u003ci>do\u003c/i> that?!” It just happens to be that it does it all while being vegan.\u003c/p>\n\u003cp> For dinner I started with the Cornmeal-Chickpea Crusted Oyster Mushrooms. The mushrooms were firm and full of flavor, with a crisp crust and sweet apricot chutney. They are positively a must every time you go. The Black Bean Torte is rich and decadent. Chef Eric Tucker perfectly combines the smokiness of the black beans and the spiciness of the pumpkin-habañero salsa verder with the cool sour cream. I couldn’t resist sampling the Za’atar and Garlic Spiced Hand-Cut Frites. The potatoes are dusted just right with the bold za’atar and the aioli really complimented the dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For entrée I had the Maple-Glazed Smoked Tempeh. I’ve been to Millennium many times, and if there’s one dish that Chef Tucker seems to really specialize in, it’s tempeh. His tempeh is always tender and succulent, and never grainy. I don’t know how he makes it so tender! The tempeh will positively melt in your mouth as you savor its complex flavors. Make sure you get some tempeh, some of the spring garlic-horseradish mashed potatoes, and some of the grilled asparagus and spring onions on the plate in each and every forkful you take. My dinner partner had the Cumin-Scented Picadillo-Stuffed Artichoke, and I don’t know that I’ve ever tasted a more delicate artichoke. The spiced seitan sausage added a great hearty component to the dish and the polenta rounded out a really terrific entrée.\u003c/p>\n\u003cp>You’ll never believe that their desserts are vegan. Pastry Chef Anne Baptiste is brilliant. The Chocolate Almond Midnight will positively have you licking the plate clean. The Whiskey Chocolate Tiramisu was to die for. Their version is more solid than a typical tiramisu, but the richness was really complemented by the light chocolate stout ice cream, which had some coconut shining through. I could easily have sampled the entire dessert menu. Actually, I could have easily sampled the entire dinner menu as well!\u003c/p>\n\u003cp>Millennium infuses their liquors in house. So you’re getting those great fresh fruits and flavors all over again in their cocktails. There’s an extensive cocktail list that is definitely worth sampling, as well as a long list of outstanding beers, but I love their wine list, which contains only wines that are either made from organically grown grapes, biodynamic production methods, or from grapes grown sustainably.\u003cbr>\nThe service was great. Our server knew the menu well, and not only suggested some great dishes, but spoke knowledgably about ingredients and preparation. The food’s delivery was well timed, with just enough time in between appetizers and entrées for us to enjoy ourselves. The server also recommended a wine based upon my specifications that turned out to be absolutely perfect. Although she didn’t open the wine with proper wine service, she judiciously refilled our glasses when necessary.\u003c/p>\n\u003cp> Millennium is an outstanding restaurant that is committed to being a healthy, friendly, and contributing member of their community. It’s a great restaurant for an intimate dinner with a guest or for a large group of family and friends. It’s a place that I’ll keep coming to over and over again. Finally, a restaurant that’s demonstrated that vegetables don’t have to be the side or afterthought of a dish; that they can be the bold, flavorful, and magnificent main attraction to a memorable epicurean experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/nate-steger.jpg\" alt=\"Nate Steger\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nate\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Police Officer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Medjool\u003cbr>\n\u003cstrong>Reviewed Millennium:\u003c/strong> Friday June 8, 2007\n\u003cp>When I was told Millennium was to be one of the restaurants to be reviewed, I thought to myself, “Gee, that name sounds familiar,” but I just couldn’t place it. I knew the location to have been a French restaurant in the past, but was drawing a blank on the restaurant now. Yeah, I coulda researched it, but that takes away all the fun. Besides, because I hadn’t read my \u003ci>Check, Please!\u003c/i>paperwork close enough, I didn’t have time to do any research.\u003c/p>\n\u003cp>So here it was Friday, and I’m looking through my \u003ci>Check, Please!\u003c/i> paperwork and I see the due date, Monday. Oh, great! (Okay, that’s not what I really said, but what was said isn’t fit for print.) I called my wife, Angela, in a panic and told her of my situation, and that we were eating out tonight (didn’t have to twist her arm for that). I called Millennium praying for an opening for a reservation. The only openings were at 5:45 and 9:15. Angela wouldn’t be home until 6:30 at the earliest, so 9:15 it is (and I have to be up at 6:00 a.m. for work the next day, oh, fun.)\u003c/p>\n\u003cp>Angela manages a trip to the gym before dinner, so when we arrive at 9:00, she’s really hungry and craving protein. We check in with the hostess and sit down with a menu while we wait for our table. After a few minutes, Angela looks at me with a none too pleased look, and says, “There’s no meat or fish on the menu.” Now I remember, Millennium is that vegan restaurant that used to be on McAllister. I had always wanted to try it, but not under these circumstances. I order Angela a glass of Champagne to ease the pain.\u003c/p>\n\u003cp>When we got seated, I noticed the staff to be very professional and polite. The dining room was warm and well decorated and surrounded an inviting bar area. We started our meal with a split of a Bordeaux (the name of which I can’t recall; it was the only one on the wine list) that was very good. The bread on the table was tasty, but the green lentil puree that was served with it was killer. Then we ordered our food. We both ordered the corn and potato chowder. Angela also ordered the za’atar and garlic-spiced frites, and I ordered the pickled vegetables and the roasted beets. For entrees, she ordered the fresh corn and morel tamale, and I ordered the almond-crusted portobello mushroom.\u003c/p>\n\u003cp>When the soup arrived, Angela seemed much more relaxed (not sure if it was the wine or the arrival of food). The soup was fantastic. The combination of the sweet corn, the chunks of potato, and the seasoned olive oil really worked. We both had to add a little salt, but we much prefer that over it being too salty. I told Angela that a big bowl of the chowder with the bread and puree would have done just fine for dinner for me. But I knew more was on its way. The pickled vegetables and the roasted beets arrived followed shortly by the frites. I think because of my Pennsylvania upbringing (where they pickle all kinds of stuff) I have a weakness for pickled anything. The vegetables were, well, lightly pickled. The pickling had not overpowered the natural flavors of the vegetables, and while softer, they still had some crunch. The roasted beets (beets, another PA weakness) were really tasty. They were served with crushed hazelnuts that added texture and a nice flavor.\u003cbr>\n But those frites, those lovely garlicky, just-so seasoned frites. They were amazing. Nice thick-cut potatoes that were cooked all the way through in that delicate balance of soft but not dry, and a nice crispy exterior. I’m supposed to stay away from the fried stuff, but I’m only human. Please don’t tell my cardiologist.\u003c/p>\n\u003cp>By the time the entrees arrived, I was almost full and Angela’s beautiful smile was back in full force. My portobellos were like succulent pieces of filet mignon, lightly pan-fried with a nice little crispness on the outside. They sat on a pile of earthy tasting barley couscous and were accompanied by some roasted carrots that were sweet and had a subtle hint of cinnamon. Angela’s tamale was moist and flavorful (there was that sweet corn again), and somehow managed to avoid being doughy like so many other tamales. It was served with a black bean ragu, salsa verde, and an heirloom tomato relish that really worked. Everything complemented each other, and I found Angela stacking her fork for that perfect bite.\u003c/p>\n\u003cp>Unfortunately, when we finished our entrees, we were done. No room for dessert. Angela did have a glass of port to finish off the meal, but that was it. All in all, it was a great experience. A warm and friendly, but still professional, staff served up appropriate portions of great tasting, mostly healthy food in a more upscale environment. Would we return? In a minute, just keep those frites on the menu.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/michelle-mayer.jpg\" alt=\"Michelle Mayer\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michelle\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Motor Clothing Buyer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Tropix\u003cbr>\n\u003cstrong>Reviewed Millennium:\u003c/strong> Thursday, June 7, 2007\n\u003cp>This was one of the most over priced vegetarian restaurants I’ve been to in my entire life and not worth the flavor. My husband, baby, and I visited on a weekday and the service was terrible! The food had absolutely no taste whatsoever. I made reservations early and we were there waiting for our meal forever. We spent a lot of money for tiny little flavorless portions that were not worthy of a trip to San Francisco. We ordered the three-course special, with my husband ordering the second main entrée so both of us could try it. It was disgusting. No flavor, and small portions. Usually with small portions there is so much flavor that you don’t want to over do it, but this case it was small portions because it was so boring that you couldn’t eat a bigger portion. It will be a “Millennium” before we go back!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Portion size\u003c/strong>…TERRIBLE\u003cbr>\n\u003cstrong>Quality of food\u003c/strong>…TERRIBLE\u003cbr>\n\u003cstrong>Service\u003c/strong>…TERRIBLE\u003cbr>\n\u003cstrong>Décor and atmosphere\u003c/strong>…DUST AND COBWEBS ON THE DRAPERY!!!!!!!\u003cbr>\n\u003cstrong>Bang for buck\u003c/strong>…TERRIBLE!!!!\u003cbr>\n\u003cstrong>Comfort\u003c/strong>…TERRIBLE\u003cbr>\n\u003cstrong>Wine service \u003c/strong>…TERRIBLE…I PAID $22.00 FOR BASICALLY A GLASS OF WINE!!!!!\u003cbr>\n\u003cstrong>Noise level\u003c/strong>…GOOD….THEY DON’T LIKE KID’S SO THEY PUT US IN THE BACK BY THE RESTROOMS……BUT OUR KID IS AWESOME AND NEVER CRIES!!!!!!!\u003cbr>\n\u003cstrong>Wait for table\u003c/strong>….TERRIBLE…THE MENU WAS NOT EVEN READY FOR THE DAY!!!!!!!!\u003cbr>\n\u003cstrong>Food arrival speed\u003c/strong>…..TERRIBLE…I WAS CRAWLING UP MY SEAT TO GET OUT!!!!!! PEOPLE WERE EATING BEFORE WE WERE…..AND, WE WERE THE FIRST PEOPLE THERE!!!!!!!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n 580 Geary Street (at Jones Street)\r\nSan Francisco, CA 94102\r\n\u003cstrong>Phone:\u003c/strong> 415-345-3900\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.millenniumrestaurant.com\">www.millenniumrestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Brasserie Vegan Cuisine\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Millenium: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=296\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/check-please-bay-area-season-2-episode-16-216/\">full episode video\u003c/a> |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp216iPod_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/millennium10.jpg\" alt=\"Fresh Corn and Morel Tamale\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/millennium16.jpg\" alt=\"Corn and Potato Chowder\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/millennium18.jpg\" alt=\"Whiskey-Chocolate Tiramisu\" hspace=\"3\">\u003cbr>\nFresh Corn and Morel Tamale, Corn and Potato Chowder, Whiskey-Chocolate Tiramisu\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/adam-rodriguez.jpg\" alt=\"Adam Rodriguez\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Adam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Graduate Psychologist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Millennium\u003cbr>\n\u003cstrong>Reviewed Millennium:\u003c/strong> Thursday, May 31, 2007\n\u003cp>Millennium is the vegan answer to such luminary restaurants as Gary Danko and Chez Panisse. It’s situated in the eclectic and bustling Tenderloin, inside the Hotel California, a stone’s throw from the Curran Theater and Union Square. The interior is classic and charming, with just the right amount of liveliness to compliment the evening.\u003cbr>\n Millennium’s entire menu is vegan, but they’re not about making “fake meats” or simulating non-vegetarian dishes. Millennium is about using the freshest, best ingredients to make delicious, mouth-watering food that will have you savoring every single bite and asking, “How do they \u003ci>do\u003c/i> that?!” It just happens to be that it does it all while being vegan.\u003c/p>\n\u003cp> For dinner I started with the Cornmeal-Chickpea Crusted Oyster Mushrooms. The mushrooms were firm and full of flavor, with a crisp crust and sweet apricot chutney. They are positively a must every time you go. The Black Bean Torte is rich and decadent. Chef Eric Tucker perfectly combines the smokiness of the black beans and the spiciness of the pumpkin-habañero salsa verder with the cool sour cream. I couldn’t resist sampling the Za’atar and Garlic Spiced Hand-Cut Frites. The potatoes are dusted just right with the bold za’atar and the aioli really complimented the dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For entrée I had the Maple-Glazed Smoked Tempeh. I’ve been to Millennium many times, and if there’s one dish that Chef Tucker seems to really specialize in, it’s tempeh. His tempeh is always tender and succulent, and never grainy. I don’t know how he makes it so tender! The tempeh will positively melt in your mouth as you savor its complex flavors. Make sure you get some tempeh, some of the spring garlic-horseradish mashed potatoes, and some of the grilled asparagus and spring onions on the plate in each and every forkful you take. My dinner partner had the Cumin-Scented Picadillo-Stuffed Artichoke, and I don’t know that I’ve ever tasted a more delicate artichoke. The spiced seitan sausage added a great hearty component to the dish and the polenta rounded out a really terrific entrée.\u003c/p>\n\u003cp>You’ll never believe that their desserts are vegan. Pastry Chef Anne Baptiste is brilliant. The Chocolate Almond Midnight will positively have you licking the plate clean. The Whiskey Chocolate Tiramisu was to die for. Their version is more solid than a typical tiramisu, but the richness was really complemented by the light chocolate stout ice cream, which had some coconut shining through. I could easily have sampled the entire dessert menu. Actually, I could have easily sampled the entire dinner menu as well!\u003c/p>\n\u003cp>Millennium infuses their liquors in house. So you’re getting those great fresh fruits and flavors all over again in their cocktails. There’s an extensive cocktail list that is definitely worth sampling, as well as a long list of outstanding beers, but I love their wine list, which contains only wines that are either made from organically grown grapes, biodynamic production methods, or from grapes grown sustainably.\u003cbr>\nThe service was great. Our server knew the menu well, and not only suggested some great dishes, but spoke knowledgably about ingredients and preparation. The food’s delivery was well timed, with just enough time in between appetizers and entrées for us to enjoy ourselves. The server also recommended a wine based upon my specifications that turned out to be absolutely perfect. Although she didn’t open the wine with proper wine service, she judiciously refilled our glasses when necessary.\u003c/p>\n\u003cp> Millennium is an outstanding restaurant that is committed to being a healthy, friendly, and contributing member of their community. It’s a great restaurant for an intimate dinner with a guest or for a large group of family and friends. It’s a place that I’ll keep coming to over and over again. Finally, a restaurant that’s demonstrated that vegetables don’t have to be the side or afterthought of a dish; that they can be the bold, flavorful, and magnificent main attraction to a memorable epicurean experience.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/nate-steger.jpg\" alt=\"Nate Steger\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Nate\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Police Officer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Medjool\u003cbr>\n\u003cstrong>Reviewed Millennium:\u003c/strong> Friday June 8, 2007\n\u003cp>When I was told Millennium was to be one of the restaurants to be reviewed, I thought to myself, “Gee, that name sounds familiar,” but I just couldn’t place it. I knew the location to have been a French restaurant in the past, but was drawing a blank on the restaurant now. Yeah, I coulda researched it, but that takes away all the fun. Besides, because I hadn’t read my \u003ci>Check, Please!\u003c/i>paperwork close enough, I didn’t have time to do any research.\u003c/p>\n\u003cp>So here it was Friday, and I’m looking through my \u003ci>Check, Please!\u003c/i> paperwork and I see the due date, Monday. Oh, great! (Okay, that’s not what I really said, but what was said isn’t fit for print.) I called my wife, Angela, in a panic and told her of my situation, and that we were eating out tonight (didn’t have to twist her arm for that). I called Millennium praying for an opening for a reservation. The only openings were at 5:45 and 9:15. Angela wouldn’t be home until 6:30 at the earliest, so 9:15 it is (and I have to be up at 6:00 a.m. for work the next day, oh, fun.)\u003c/p>\n\u003cp>Angela manages a trip to the gym before dinner, so when we arrive at 9:00, she’s really hungry and craving protein. We check in with the hostess and sit down with a menu while we wait for our table. After a few minutes, Angela looks at me with a none too pleased look, and says, “There’s no meat or fish on the menu.” Now I remember, Millennium is that vegan restaurant that used to be on McAllister. I had always wanted to try it, but not under these circumstances. I order Angela a glass of Champagne to ease the pain.\u003c/p>\n\u003cp>When we got seated, I noticed the staff to be very professional and polite. The dining room was warm and well decorated and surrounded an inviting bar area. We started our meal with a split of a Bordeaux (the name of which I can’t recall; it was the only one on the wine list) that was very good. The bread on the table was tasty, but the green lentil puree that was served with it was killer. Then we ordered our food. We both ordered the corn and potato chowder. Angela also ordered the za’atar and garlic-spiced frites, and I ordered the pickled vegetables and the roasted beets. For entrees, she ordered the fresh corn and morel tamale, and I ordered the almond-crusted portobello mushroom.\u003c/p>\n\u003cp>When the soup arrived, Angela seemed much more relaxed (not sure if it was the wine or the arrival of food). The soup was fantastic. The combination of the sweet corn, the chunks of potato, and the seasoned olive oil really worked. We both had to add a little salt, but we much prefer that over it being too salty. I told Angela that a big bowl of the chowder with the bread and puree would have done just fine for dinner for me. But I knew more was on its way. The pickled vegetables and the roasted beets arrived followed shortly by the frites. I think because of my Pennsylvania upbringing (where they pickle all kinds of stuff) I have a weakness for pickled anything. The vegetables were, well, lightly pickled. The pickling had not overpowered the natural flavors of the vegetables, and while softer, they still had some crunch. The roasted beets (beets, another PA weakness) were really tasty. They were served with crushed hazelnuts that added texture and a nice flavor.\u003cbr>\n But those frites, those lovely garlicky, just-so seasoned frites. They were amazing. Nice thick-cut potatoes that were cooked all the way through in that delicate balance of soft but not dry, and a nice crispy exterior. I’m supposed to stay away from the fried stuff, but I’m only human. Please don’t tell my cardiologist.\u003c/p>\n\u003cp>By the time the entrees arrived, I was almost full and Angela’s beautiful smile was back in full force. My portobellos were like succulent pieces of filet mignon, lightly pan-fried with a nice little crispness on the outside. They sat on a pile of earthy tasting barley couscous and were accompanied by some roasted carrots that were sweet and had a subtle hint of cinnamon. Angela’s tamale was moist and flavorful (there was that sweet corn again), and somehow managed to avoid being doughy like so many other tamales. It was served with a black bean ragu, salsa verde, and an heirloom tomato relish that really worked. Everything complemented each other, and I found Angela stacking her fork for that perfect bite.\u003c/p>\n\u003cp>Unfortunately, when we finished our entrees, we were done. No room for dessert. Angela did have a glass of port to finish off the meal, but that was it. All in all, it was a great experience. A warm and friendly, but still professional, staff served up appropriate portions of great tasting, mostly healthy food in a more upscale environment. Would we return? In a minute, just keep those frites on the menu.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/michelle-mayer.jpg\" alt=\"Michelle Mayer\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michelle\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Motor Clothing Buyer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Tropix\u003cbr>\n\u003cstrong>Reviewed Millennium:\u003c/strong> Thursday, June 7, 2007\n\u003cp>This was one of the most over priced vegetarian restaurants I’ve been to in my entire life and not worth the flavor. My husband, baby, and I visited on a weekday and the service was terrible! The food had absolutely no taste whatsoever. I made reservations early and we were there waiting for our meal forever. We spent a lot of money for tiny little flavorless portions that were not worthy of a trip to San Francisco. We ordered the three-course special, with my husband ordering the second main entrée so both of us could try it. It was disgusting. No flavor, and small portions. Usually with small portions there is so much flavor that you don’t want to over do it, but this case it was small portions because it was so boring that you couldn’t eat a bigger portion. It will be a “Millennium” before we go back!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Portion size\u003c/strong>…TERRIBLE\u003cbr>\n\u003cstrong>Quality of food\u003c/strong>…TERRIBLE\u003cbr>\n\u003cstrong>Service\u003c/strong>…TERRIBLE\u003cbr>\n\u003cstrong>Décor and atmosphere\u003c/strong>…DUST AND COBWEBS ON THE DRAPERY!!!!!!!\u003cbr>\n\u003cstrong>Bang for buck\u003c/strong>…TERRIBLE!!!!\u003cbr>\n\u003cstrong>Comfort\u003c/strong>…TERRIBLE\u003cbr>\n\u003cstrong>Wine service \u003c/strong>…TERRIBLE…I PAID $22.00 FOR BASICALLY A GLASS OF WINE!!!!!\u003cbr>\n\u003cstrong>Noise level\u003c/strong>…GOOD….THEY DON’T LIKE KID’S SO THEY PUT US IN THE BACK BY THE RESTROOMS……BUT OUR KID IS AWESOME AND NEVER CRIES!!!!!!!\u003cbr>\n\u003cstrong>Wait for table\u003c/strong>….TERRIBLE…THE MENU WAS NOT EVEN READY FOR THE DAY!!!!!!!!\u003cbr>\n\u003cstrong>Food arrival speed\u003c/strong>…..TERRIBLE…I WAS CRAWLING UP MY SEAT TO GET OUT!!!!!! PEOPLE WERE EATING BEFORE WE WERE…..AND, WE WERE THE FIRST PEOPLE THERE!!!!!!!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Medjool\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=292\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">full episode video\u003c/a> |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp216iPod_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/medjool1.jpg\" alt=\"Medjool\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/medjool4.jpg\" alt=\"Medjool\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/medjool10.jpg\" alt=\"Medjool\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/medjool20.jpg\" alt=\"Medjool\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/medjool2.jpg\" alt=\"Medjool\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/medjool12.jpg\" alt=\"Medjool\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 2522 Mission Street (at 21st Street)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=medjool+san+francisco&ie=UTF8&ll=37.757238,-122.418734&spn=0.006158,0.008841&z=17&iwloc=A&om=1\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), valet\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-550-9055\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:reservations@medjoolsf.com\">reservations@medjoolsf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.medjoolsf.com\">www.medjoolsf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Gus Murad\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tomas\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean Tapas\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lamb Tagine\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 5\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:00pm-10:00pm\u003cbr>\nTuesday: 5:00pm-10:00pm\u003cbr>\nWednesday: 5:00pm-10:00pm\u003cbr>\nThursday: 5:00pm-11:00pm\u003cbr>\nFriday: 5:00pm-11:00pm\u003cbr>\nSaturday: 5:00pm-11:00pm\u003cbr>\nSunday: 5:00pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, All Major Credit Cards\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, but we accept walk-ins\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> 24hrs\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\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> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Music with a DJ on Friday and Saturday nights\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n 2522 Mission Street (at 21st Street)\r\nSan Francisco, CA 94110\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=medjool+san+francisco&ie=UTF8&ll=37.757238,-122.418734&spn=0.006158,0.008841&z=17&iwloc=A&om=1\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-550-9055\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.medjoolsf.com\">www.medjoolsf.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean Tapas\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=292\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Medjool\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=292\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">full episode video\u003c/a> |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp216iPod_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/medjool1.jpg\" alt=\"Medjool\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/medjool4.jpg\" alt=\"Medjool\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/medjool10.jpg\" alt=\"Medjool\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/medjool20.jpg\" alt=\"Medjool\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/medjool2.jpg\" alt=\"Medjool\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/medjool12.jpg\" alt=\"Medjool\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 2522 Mission Street (at 21st Street)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=medjool+san+francisco&ie=UTF8&ll=37.757238,-122.418734&spn=0.006158,0.008841&z=17&iwloc=A&om=1\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), valet\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-550-9055\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:reservations@medjoolsf.com\">reservations@medjoolsf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.medjoolsf.com\">www.medjoolsf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Gus Murad\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tomas\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean Tapas\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lamb Tagine\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 5\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:00pm-10:00pm\u003cbr>\nTuesday: 5:00pm-10:00pm\u003cbr>\nWednesday: 5:00pm-10:00pm\u003cbr>\nThursday: 5:00pm-11:00pm\u003cbr>\nFriday: 5:00pm-11:00pm\u003cbr>\nSaturday: 5:00pm-11:00pm\u003cbr>\nSunday: 5:00pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, All Major Credit Cards\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, but we accept walk-ins\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> 24hrs\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\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> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, Music with a DJ on Friday and Saturday nights\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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