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"content": "\u003cp>\u003cstrong>Medjool: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=295\">restaurant info\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/medjool28.jpg\" alt=\"Medjool Sampler Plate\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/medjool26.jpg\" alt=\"Lamb Tagine\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/medjool27.jpg\" alt=\"Seared Sea Scallops with Preserved Lemon Grenolata and Sunchoke Puree\" hspace=\"3\">\u003cbr>\nMedjool Sampler Plate: Hummus, Tabouli, Baba Ghanoush; Lamb Tagine; Seared Sea Scallops with Preserved Lemon Gremolata and Sunchoke Puree\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 Medjool:\u003c/strong> Sunday June 10, 2007\n\u003cp>Home again, home again. I’ve eaten here so many times that it is almost my home away from home. Trying to pick out a favorite restaurant in the Bay Area is almost impossible. There’s just way too many great restaurants to choose from, so I had to really think about which one to review. I have about four or five restaurants I recommend to people on a regular basis. Medjool is definitely up there. I won’t lie, convenience does play a part in why I go to Medjool. It’s close to home, and there is a parking garage around the corner. But the reason I recommend it, is the food. It was really my wife, Angela, who discovered Medjool. I think she found it while researching a place for “Girls Night Out.” She told me about the restaurant, and I wanted to try it. A couple weeks later, I tried it on a Thursday, and again on that Saturday. I was hooked.\u003c/p>\n\u003cp>So, here it is two years later, and I’m writing a little review. Angela and I went to Medjool on a Sunday evening (yes, they’re now open on Sundays) before the sun had set. Before walking in, I really tried to remember the first time I had eaten there, and clear my mind of any preconceived notions. As we entered, I remembered how open and large a space it is. There is a large foyer/lounge area up front. You walk past the bar and another lounge area to get to the dining room. All the way on the journey to your table, you are treated to a blend of modern and classic Middle Eastern decor. Once you sit down, look up at the very cool chandelier made of glass lamps. Because the sun was just starting to set, it was shining from the upstairs mezzanine onto the wall. This gave a very cool effect.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Angela sat down and started with a glass of cava. I had a beer. We were greeted by friendly faces and immediately ordered the Medjool sampler plate. The sampler plate comes with hummus, baba ghanouj, and tabbouleh with warm pita. I normally am not a big fan of baba ghanouj (I don’t like eggplant), but for some reason I love Medjool’s. It is the perfect consistency with the right amount of lemon. Their hummus and tabbouleh are some of the best I’ve had.\u003c/p>\n\u003cp>Now the best part about eating at Medjool, in my opinion, is that the entire menu is small plates. I have the worst time trying to decide on a single entree, so this way I get to pick several dishes. We followed the sampler plate with the seared tuna, the seared scallops, the baby spinach salad, and the grilled lamb sirloin. The scallops are always one of my favorites. They come three to a plate and are served with preserved lemon gremolata and sunchoke purée. The scallops are perfectly cooked, never chewy, and the sunchoke (similar to a potato) purée just sends it home. If I’m with more than one other person, I always order at least two plates of the scallops. The baby spinach salad is also one of our regular dishes. It’s hard to go wrong with fresh spinach, roasted tomato, warm pancetta and goat cheese. The last two dishes are newer to the menu: seared tuna and grilled lamb sirloin. Both were cooked perfectly. The tuna is marinated in chermoula (a Morroccan marinade for fish) and seared just enough so that it is warm all the way through without being overcooked. The tuna was served with fava beans and mint. A great combo that works. The lamb was served over orzo with cherries and mushrooms with cinnamon and star anise jus. If you don’t like your meat pink in the middle, you better tell your server because that’s how it comes, which is the way it should come in my book. I was a little skeptical about mushrooms with cherries, but along with the jus, it was rockin’. This time, Angela and I actually paced ourselves correctly, which meant dessert was an option. We had the warm chocolate cake. Ooey and gooey in the middle and very chocolatey. It came with a cherry sauce that we had on the side. A great way to end the meal.\u003c/p>\n\u003cp>Obviously, I really like this restaurant. I have eaten there with just my wife and with large groups, both with equal success. The menu is diverse enough to keep things interesting without getting too complicated. I have also eaten there with people who have restricted diets (myself included, being a heart attack survivor), and it has never been an issue. Casual or dress up, you’ll feel comfortable either way. If you go on a Friday or Saturday, I suggest dressing up a little. That’s when the hipsters are out and waiting for the restaurant to turn into a nightclub (11:00, I think). The rooftop is also a great place to grab a drink and enjoy the view of the City.\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 Medjool:\u003c/strong> Wednesday, June 6, 2007\n\u003cp>My husband, baby, and I visited Medjool on a weekday. The restaurant is located in the Mission. We walked in, and I immediately like the atmosphere. The service was top-notch and everyone had a great attitude. They opened at 6 PM and we arrived early. We were seated in their lounge area and ordered our appetizers. We had a cheese platter and a sampler with hummus, tabbouleh, and baba ghanoush. The flavors were out of this world!!! The bartender Sven was very personable and kept our glasses full. We then went to our table and ordered our main dishes. My husband ordered an octopus platter and I ordered a lamb platter. The flavors exploded in our mouth! The menu has different regions of food which come in small portions that you can share. Jonathon made sure we enjoyed our meal, which we did. The portions were just right, and we left satisfied.\u003c/p>\n\u003cp>We checked out the Sky Terrace there. It’s located on the roof. The restaurant is in the same building as a hostel and was fun for meeting new people and a mellow atmosphere. I would highly recommend Medjool to anyone!!!\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> Millenium\u003cbr>\n\u003cstrong>Reviewed Medjool:\u003c/strong> Thursday, June 7, 2007\n\u003cp>Medjool is located in the heart of the Mission District in San Francisco. Upon entering, you can take the world’s slowest elevator up to the roof terrace for drinks, which definitely has a fun atmosphere and phenomenal views of San Francisco, and is worth hanging out for a while, even though the scene can be a bit of a meat market. The only thing bad about the roof terrace is that because it’s so great, people probably neglect the exquisite lounge. The interior of the restaurant is quite modern and stylish, but even with their expansive ceiling and wide open spaces, it’s extremely comfortable and inviting. The lounge is more my taste, with an intimate and cozy feel. It’s laid out with lush sofas and chairs.\u003c/p>\n\u003cp>My dinner companion and I arrived an hour and a half early for our reservation, so we decided to relax in the lounge with some wine. Foregoing the main dining room, we simply stayed at the lounge for dinner since Medjool is entirely small plates. The tapas idea is growing more and more popular in San Francisco, and we love it. The only word of caution is to know that these restaurants sometimes look cheaper than they are. For the two of us, we shared 5 small plates. You can look at the menu and see prices for items like $11 or $12 and think that it’s not too expensive, but once you have 4 or 5 small plates, plus wine or cocktails, it adds up.\u003c/p>\n\u003cp>Our first course featured the roasted beet salad with halloumi cheese and rosewater-orange vinaigrette along with the bruschetta with fava beans, cherry tomatoes, and basil-herb ricotta. I really hate beets. Seriously. I’ve never liked them, and I’ve tried them a hundred different ways; but my dining partner is passionate about them, so we ordered them anyway. They were amazing! The texture was just perfect, solid but tender and cooked through, and the light rosewater seeped through the beet and made the dish absolutely delicious. The bruschetta was a really great counterbalance to the salad with the rich herbed ricotta. Our next course included crispy Delta asparagus with Meyer lemon-roasted garlic aioli. The crispy component of the dish was, of course, that the asparagus was fried, which made this a relatively heavy dish, although it was really good. We also had the pita crisps with za’atar and lebni, which were nice and light. Even though I was full, I couldn’t resist trying the pommes frites with parsley and preserved lemon a little later on. The potatoes were cut flat and thin in an interesting twist. Overall, the food was fantastic, with a really eclectic mix of choices.\u003c/p>\n\u003cp>The service was attentive and quick. One thing that I always appreciate is when you’re dining slowly with small plates, that the server is experienced and wise enough to know when you’ve had enough time between courses and you’re ready to order a next one. At a place like this, while enjoying wine or cocktails, it’s nice to relax between courses and enjoy the ambience, and our server was always great in her timing.\u003c/p>\n\u003cp>Believe it or not, we were having such a great time and enjoying the food that a DJ started playing music, and lo and behold, it turns out that we had been there for over four hours! Medjool turns into a club at night, and the music is club music for sure, but with a Persian flare. As we were leaving the owner attentively thanked us and gave me one of those masculine half handshakes-half hugs deals. He was really warm and sincere.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We really loved Medjool and know that we’ll be bringing friends back. I’ve found a nice home at the lounge, and I know that our friends would really love the food and atmosphere.\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\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\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Medjool: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=295\">restaurant info\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/medjool28.jpg\" alt=\"Medjool Sampler Plate\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/medjool26.jpg\" alt=\"Lamb Tagine\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/medjool27.jpg\" alt=\"Seared Sea Scallops with Preserved Lemon Grenolata and Sunchoke Puree\" hspace=\"3\">\u003cbr>\nMedjool Sampler Plate: Hummus, Tabouli, Baba Ghanoush; Lamb Tagine; Seared Sea Scallops with Preserved Lemon Gremolata and Sunchoke Puree\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 Medjool:\u003c/strong> Sunday June 10, 2007\n\u003cp>Home again, home again. I’ve eaten here so many times that it is almost my home away from home. Trying to pick out a favorite restaurant in the Bay Area is almost impossible. There’s just way too many great restaurants to choose from, so I had to really think about which one to review. I have about four or five restaurants I recommend to people on a regular basis. Medjool is definitely up there. I won’t lie, convenience does play a part in why I go to Medjool. It’s close to home, and there is a parking garage around the corner. But the reason I recommend it, is the food. It was really my wife, Angela, who discovered Medjool. I think she found it while researching a place for “Girls Night Out.” She told me about the restaurant, and I wanted to try it. A couple weeks later, I tried it on a Thursday, and again on that Saturday. I was hooked.\u003c/p>\n\u003cp>So, here it is two years later, and I’m writing a little review. Angela and I went to Medjool on a Sunday evening (yes, they’re now open on Sundays) before the sun had set. Before walking in, I really tried to remember the first time I had eaten there, and clear my mind of any preconceived notions. As we entered, I remembered how open and large a space it is. There is a large foyer/lounge area up front. You walk past the bar and another lounge area to get to the dining room. All the way on the journey to your table, you are treated to a blend of modern and classic Middle Eastern decor. Once you sit down, look up at the very cool chandelier made of glass lamps. Because the sun was just starting to set, it was shining from the upstairs mezzanine onto the wall. This gave a very cool effect.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Angela sat down and started with a glass of cava. I had a beer. We were greeted by friendly faces and immediately ordered the Medjool sampler plate. The sampler plate comes with hummus, baba ghanouj, and tabbouleh with warm pita. I normally am not a big fan of baba ghanouj (I don’t like eggplant), but for some reason I love Medjool’s. It is the perfect consistency with the right amount of lemon. Their hummus and tabbouleh are some of the best I’ve had.\u003c/p>\n\u003cp>Now the best part about eating at Medjool, in my opinion, is that the entire menu is small plates. I have the worst time trying to decide on a single entree, so this way I get to pick several dishes. We followed the sampler plate with the seared tuna, the seared scallops, the baby spinach salad, and the grilled lamb sirloin. The scallops are always one of my favorites. They come three to a plate and are served with preserved lemon gremolata and sunchoke purée. The scallops are perfectly cooked, never chewy, and the sunchoke (similar to a potato) purée just sends it home. If I’m with more than one other person, I always order at least two plates of the scallops. The baby spinach salad is also one of our regular dishes. It’s hard to go wrong with fresh spinach, roasted tomato, warm pancetta and goat cheese. The last two dishes are newer to the menu: seared tuna and grilled lamb sirloin. Both were cooked perfectly. The tuna is marinated in chermoula (a Morroccan marinade for fish) and seared just enough so that it is warm all the way through without being overcooked. The tuna was served with fava beans and mint. A great combo that works. The lamb was served over orzo with cherries and mushrooms with cinnamon and star anise jus. If you don’t like your meat pink in the middle, you better tell your server because that’s how it comes, which is the way it should come in my book. I was a little skeptical about mushrooms with cherries, but along with the jus, it was rockin’. This time, Angela and I actually paced ourselves correctly, which meant dessert was an option. We had the warm chocolate cake. Ooey and gooey in the middle and very chocolatey. It came with a cherry sauce that we had on the side. A great way to end the meal.\u003c/p>\n\u003cp>Obviously, I really like this restaurant. I have eaten there with just my wife and with large groups, both with equal success. The menu is diverse enough to keep things interesting without getting too complicated. I have also eaten there with people who have restricted diets (myself included, being a heart attack survivor), and it has never been an issue. Casual or dress up, you’ll feel comfortable either way. If you go on a Friday or Saturday, I suggest dressing up a little. That’s when the hipsters are out and waiting for the restaurant to turn into a nightclub (11:00, I think). The rooftop is also a great place to grab a drink and enjoy the view of the City.\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 Medjool:\u003c/strong> Wednesday, June 6, 2007\n\u003cp>My husband, baby, and I visited Medjool on a weekday. The restaurant is located in the Mission. We walked in, and I immediately like the atmosphere. The service was top-notch and everyone had a great attitude. They opened at 6 PM and we arrived early. We were seated in their lounge area and ordered our appetizers. We had a cheese platter and a sampler with hummus, tabbouleh, and baba ghanoush. The flavors were out of this world!!! The bartender Sven was very personable and kept our glasses full. We then went to our table and ordered our main dishes. My husband ordered an octopus platter and I ordered a lamb platter. The flavors exploded in our mouth! The menu has different regions of food which come in small portions that you can share. Jonathon made sure we enjoyed our meal, which we did. The portions were just right, and we left satisfied.\u003c/p>\n\u003cp>We checked out the Sky Terrace there. It’s located on the roof. The restaurant is in the same building as a hostel and was fun for meeting new people and a mellow atmosphere. I would highly recommend Medjool to anyone!!!\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> Millenium\u003cbr>\n\u003cstrong>Reviewed Medjool:\u003c/strong> Thursday, June 7, 2007\n\u003cp>Medjool is located in the heart of the Mission District in San Francisco. Upon entering, you can take the world’s slowest elevator up to the roof terrace for drinks, which definitely has a fun atmosphere and phenomenal views of San Francisco, and is worth hanging out for a while, even though the scene can be a bit of a meat market. The only thing bad about the roof terrace is that because it’s so great, people probably neglect the exquisite lounge. The interior of the restaurant is quite modern and stylish, but even with their expansive ceiling and wide open spaces, it’s extremely comfortable and inviting. The lounge is more my taste, with an intimate and cozy feel. It’s laid out with lush sofas and chairs.\u003c/p>\n\u003cp>My dinner companion and I arrived an hour and a half early for our reservation, so we decided to relax in the lounge with some wine. Foregoing the main dining room, we simply stayed at the lounge for dinner since Medjool is entirely small plates. The tapas idea is growing more and more popular in San Francisco, and we love it. The only word of caution is to know that these restaurants sometimes look cheaper than they are. For the two of us, we shared 5 small plates. You can look at the menu and see prices for items like $11 or $12 and think that it’s not too expensive, but once you have 4 or 5 small plates, plus wine or cocktails, it adds up.\u003c/p>\n\u003cp>Our first course featured the roasted beet salad with halloumi cheese and rosewater-orange vinaigrette along with the bruschetta with fava beans, cherry tomatoes, and basil-herb ricotta. I really hate beets. Seriously. I’ve never liked them, and I’ve tried them a hundred different ways; but my dining partner is passionate about them, so we ordered them anyway. They were amazing! The texture was just perfect, solid but tender and cooked through, and the light rosewater seeped through the beet and made the dish absolutely delicious. The bruschetta was a really great counterbalance to the salad with the rich herbed ricotta. Our next course included crispy Delta asparagus with Meyer lemon-roasted garlic aioli. The crispy component of the dish was, of course, that the asparagus was fried, which made this a relatively heavy dish, although it was really good. We also had the pita crisps with za’atar and lebni, which were nice and light. Even though I was full, I couldn’t resist trying the pommes frites with parsley and preserved lemon a little later on. The potatoes were cut flat and thin in an interesting twist. Overall, the food was fantastic, with a really eclectic mix of choices.\u003c/p>\n\u003cp>The service was attentive and quick. One thing that I always appreciate is when you’re dining slowly with small plates, that the server is experienced and wise enough to know when you’ve had enough time between courses and you’re ready to order a next one. At a place like this, while enjoying wine or cocktails, it’s nice to relax between courses and enjoy the ambience, and our server was always great in her timing.\u003c/p>\n\u003cp>Believe it or not, we were having such a great time and enjoying the food that a DJ started playing music, and lo and behold, it turns out that we had been there for over four hours! Medjool turns into a club at night, and the music is club music for sure, but with a Persian flare. As we were leaving the owner attentively thanked us and gave me one of those masculine half handshakes-half hugs deals. He was really warm and sincere.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We really loved Medjool and know that we’ll be bringing friends back. I’ve found a nice home at the lounge, and I know that our friends would really love the food and atmosphere.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Tropix: Restaurant Info [CLOSED]",
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"content": "\u003cp>\u003cstrong>Tropix\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/tropix-reviews/\">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/tropix2.jpg\" alt=\"Tropix\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/tropix3.jpg\" alt=\"Tropix\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/tropix9.jpg\" alt=\"Tropix\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/tropix6.jpg\" alt=\"Tropix\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/tropix4.jpg\" alt=\"Tropix\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/tropix7.jpg\" alt=\"Tropix\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 3814 Piedmont Avenue (at Yosemite Avenue)\u003cbr>\nOakland, CA 94611\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=tropix+restaurant+oakland&ie=UTF8&ll=37.821446,-122.273026&spn=0.049223,0.070724&z=14&iwloc=A&om=1\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-653-2444\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:tropixcaribbeanrestaurant@yahoo.com\">tropixcaribbeanrestaurant@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> tropixrestaurant.com\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Paul Waraich\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Felipe Salas\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Tserma\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Caribbean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Jerk Chicken, Jerk Salmon, Gumbo, Eggplant and Mushroom Curry\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> 2 per couple\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-9:00pm\u003cbr>\nTuesday: 11:30am-9:00pm\u003cbr>\nWednesday: 11:30am-9:00pm\u003cbr>\nThursday: 11:30am-9:00pm\u003cbr>\nFriday: 11:30am-10:00pm\u003cbr>\nSaturday: 10:00am-10:00pm\u003cbr>\nSunday: 10:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (weekends), lunch, dinner, prefix menu\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Brunch/Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\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, American Express, MasterCard, Visa\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> The range varies. Small parties can make reservations the same day, larger parties need at least 1 week advance notice\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n 3814 Piedmont Avenue (at Yosemite Avenue)\r\nOakland, CA 94611\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=tropix+restaurant+oakland&ie=UTF8&ll=37.821446,-122.273026&spn=0.049223,0.070724&z=14&iwloc=A&om=1\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 510-653-2444\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://tropixrestaurant.com/\">tropixrestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Caribbean\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=288\">\u003cstrong>Reviews\u003c/strong>\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Tropix\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/10/05/tropix-reviews/\">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/tropix2.jpg\" alt=\"Tropix\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/tropix3.jpg\" alt=\"Tropix\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/tropix9.jpg\" alt=\"Tropix\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/tropix6.jpg\" alt=\"Tropix\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/tropix4.jpg\" alt=\"Tropix\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/tropix7.jpg\" alt=\"Tropix\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 3814 Piedmont Avenue (at Yosemite Avenue)\u003cbr>\nOakland, CA 94611\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=tropix+restaurant+oakland&ie=UTF8&ll=37.821446,-122.273026&spn=0.049223,0.070724&z=14&iwloc=A&om=1\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot\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> 510-653-2444\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:tropixcaribbeanrestaurant@yahoo.com\">tropixcaribbeanrestaurant@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> tropixrestaurant.com\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Paul Waraich\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Felipe Salas\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Tserma\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Caribbean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Jerk Chicken, Jerk Salmon, Gumbo, Eggplant and Mushroom Curry\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> 2 per couple\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-9:00pm\u003cbr>\nTuesday: 11:30am-9:00pm\u003cbr>\nWednesday: 11:30am-9:00pm\u003cbr>\nThursday: 11:30am-9:00pm\u003cbr>\nFriday: 11:30am-10:00pm\u003cbr>\nSaturday: 10:00am-10:00pm\u003cbr>\nSunday: 10:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (weekends), lunch, dinner, prefix menu\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Brunch/Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\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, American Express, MasterCard, Visa\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> The range varies. Small parties can make reservations the same day, larger parties need at least 1 week advance notice\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Tropix: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=294\">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/tropix11.jpg\" alt=\"Fresh Warm Cornbread and Mango Chutney\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/tropix12.jpg\" alt=\"Bistec de Palomilla Served with Rice, Back Beans, and Maduros\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/tropix16.jpg\" alt=\"Huevos Verdes\">\u003cbr>\nFresh Warm Cornbread and Mango Chutney; Bistec de Palomilla with Rice, Back Beans, and Maduros; Huevos Verdes\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 Tropix:\u003c/strong> Thursday, June 7, 2007\n\u003cp>Tropix is a great restaurant getaway for the East Bay. I love going here for a nice Sunday brunch. They always have fresh, flavorful food that explodes in your mouth. Spicy, but not too hot. I love to sit in the patio on sunny days and enjoy either the mango mimosas or sangria with my meal. My husband enjoys their variety of non-alcoholic tropical drinks. The service is always stellar and the atmosphere is colorful. Tropix is very kid-friendly and we always have great conversations with other diners there. My favorite dish is Bistec de Palomilla, but they also have daily specials that catch my eye as well. There are plenty of vegetarian dishes as well to choose from. I love Tropix, because it takes me away to a little oasis in Oakland and I always leave happy and satisfied!\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> Millenium\u003cbr>\n\u003cstrong>Reviewed Tropix:\u003c/strong> Sunday, June 3, 2007\n\u003cp>Inconspicuously situated in the attractive Piedmont area of Oakland, Tropix Caribbean Restaurant captures a light, fun, Caribbean feel. The interior is coolly decorated in breezy colors with fantastic Caribbean artwork adorning the walls. Outdoors on the patio is where the real party is during Sunday brunch. When the weather is just right, it’s easy to get swept away in sangria and mango mimosas. The owner is warm and gracious, and will proudly tell you all about the origins of the art.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When seated, you’ll be brought out some fresh cornbread to snack on. The jalapeño addition to the cornbread is a fantastic touch, but overall it was far too dry. I grew up on cornbread, and this just crumbled into a thousand little pieces because it was so dry. I had to add butter to the cornbread! One should never have to do that. Before delving into brunch, I sampled the fried plantains with black bean dip. The plantains were fantastic. If you’ve never had them done well they’re a real treat, and Tropix does them very well. For brunch, I had the Huevos Verdes, a mix of hearty black beans, crisp tortilla, a fried egg, and salsa verde. The beans were disappointingly bland. I was having Creole food, and therefore was expecting explosive flavors and searing spice. The egg was cooked well and the salsa verde was rich with cilantro, done just right. Overall, the dish was very good, even though the black beans could have had more punch. The curry tofu scramble was a nice touch for this vegetarian, but all you could really taste on the dish was the yellow curry. It overpowered the flavors of the vegetables. My dining companion had the jerk chicken, which he regretted to say was also quite plain.\u003c/p>\n\u003cp>I’ll always try the house specialty drink, and when I saw sangria on the menu, I knew I had to try it. Unfortunately, I was fairly disappointed with it. The fruit flavors didn’t come out, and it wound up tasting basically like a glass of chilled red table wine. The mango mimosas, however, are fantastic. The mango isn’t too syrupy, but instead compliments the effervescence of the sparkling wine.\u003c/p>\n\u003cp>Our entrées did take quite a while to come out, almost 30 minutes, but the biggest disappointment of the meal was when three of our entrées came to the table after that half hour, and the entrée for our fourth guest, a lady no less, didn’t come out for almost 10 minutes after everybody else’s dish. Should we be polite and let our food get cold, or have my poor guest watch in eager anticipation as we eat our brunch?\u003c/p>\n\u003cp>Piedmont is a great neighborhood, and we had no problem finding parking on a Sunday afternoon, (free at a meter). The atmosphere is fun and the décor is well put together, but the service and quality of food was not up to scratch. Tropix provides a great brunch atmosphere, but their regular menu looks far more inviting. I would have been far more interested in having the Puerto Rican Cabbage Salad, Jerk Tofu, or Stuffed Peppers on the regular dinner menu. Unfortunately, based upon the quality of the brunch menu, I don’t see myself going back during dinner to sample these items, though. It’s such a disappointment because the owner is really charming, and I desperately wanted to love this place.\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 Tropix:\u003c/strong> Saturday, June 9, 2007\n\u003cp>Okay, another restaurant we had to rush to before the weekend was over (read my review of Millennium). Angela and I really wanted to attend a 40th birthday party for a good friend of ours, but I had committed to doing \u003ci>Check, Please!\u003c/i> and I wanted to do it right. So I called our friend and said we would only be able to stay for a little while. They were happy that they were going to see us, but disappointed that we would be leaving early. So then I jumped on the computer to see exactly where Tropix was located. To my pleasant surprise, only about six minutes from the party. I love it when things come together. I called the restaurant to make reservations. The gentleman who answered was very pleasant and happy to take our reservation. Angela had already looked online at the restaurant and had told me it was a Caribbean restaurant. Hmm, the guy I spoke to sounded more like he was from the East Indies not the West Indies. Anyway, we found Tropix without any problems.\u003c/p>\n\u003cp>When we arrived, we found a brightly painted restaurant with simple decor and some great Salsa playing on the sound system (unfortunately, at some time while we were eating our appetizers, the music stopped). Being the eternal optimist, I had requested to sit outside on the deck, but even with the heaters, it was way too cold to sit outside (you gotta love June weather in the Bay Area). We were quickly reseated inside without any fuss. Reservations probably weren’t necessary, as there were plenty of tables available. Cornbread was immediately brought to the table, which I devoured without ceremony (I had been smelling barbecue for the past two hours at the birthday party, and I was starving). I tend to like my cornbread a little sweeter, but it was darn tasty just the same. We took a look at the menu and the specials, and it didn’t take us long to decide. We decided to split the salmon chowder — the soup of the day — the jerk pork skewers, and the crab cakes to start. Angela chose the Bistec de Palomilla off the regular menu, and I chose the Puerto Rican baked pork off the specials menu.\u003c/p>\n\u003cp>First off, let me tell you we ordered way too much food. Although our entire meal was about $45.00 per person, you could probably reduce that to $25.00 to $35.00 per person and be very satisfied. The soup came first. Now, I really like salmon, and I love chowders, but I was somewhat concerned about combining the two. One bite and all my worries disappeared. The chowder was creamy without being too heavy, and the salmon really made it interesting. It was a warm and comforting soup, the way chowder should be. The crab cakes and jerk pork arrived soon after. The crab cakes were disappointing. There was too much filler and not enough crab. As a matter fact, they tasted more like fried doughy bread than crab cakes. The jerk pork rocked, though. It was juicy and flavorful with grilled onion and red bell peppers.\u003c/p>\n\u003cp>Our entrees arrived, and they were huge. No way was I going to be able to finish mine. My pork was succulent, the way Puerto Rican pork should be. It was very fatty, and I overheard another customer complaining about that. What he failed to realize is that, if it ain’t fatty, it ain’t Puerto Rican pork. Whether roasted or baked, the fat is what keeps it moist. You just have to be willing to cut off and navigate around the fat. While I was happy with the pork, I wasn’t happy with the sides. It was served with greens and mashed potatoes. Unfortunately the greens were way too salty, to the point where I couldn’t eat them. The mashed potatoes were good. They had kind of a smoky ham flavor to them, but they didn’t compliment the pork. I would have been happier with rice and black beans as a side. Or maybe as the gentleman who was complaining of the fat had done and had mashed sweet potatoes with it. Angela’s Bistec de Palomilla was excellent. She ordered the meat cooked medium, and it was perfect. The steak was served with a chimichurri sauce that was a little much for her, but I thought it was delicious. (I ended up eating the excess she scraped off). It was accompanied by rice, black beans, and maduros (fried sweet plantains) that were perfect (I should have ordered a plate of those with my pork). Yet again, no room for dessert, but I’m anxious to try the key lime pie or bread pudding.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I think I was told I should go to Tropix for brunch, but because of my work schedule, I was unable to. Looking around the restaurant, I could see that it would be a nice place to have brunch on a sunny weekend. The walls are painted in orange, yellow, and reds, and there are windows in the back to let the sun in. The deck looks like it would be fun on a warm day to just to eat and lounge on. Looking at the brunch menu, I saw several things I would like to try, specifically the Picadillo. With the shops along Piedmont Avenue, one could take a nice stroll to help digest the large portions of food and make an afternoon of it. Tropix definitely deserves another visit in my book.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n 3814 Piedmont Avenue (at Yosemite Avenue)\r\nOakland, CA 94611\r\n\u003cstrong>Phone:\u003c/strong> 510-653-2444\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://tropixrestaurant.com/\">tropixrestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Caribbean\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Tropix: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=294\">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/tropix11.jpg\" alt=\"Fresh Warm Cornbread and Mango Chutney\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/tropix12.jpg\" alt=\"Bistec de Palomilla Served with Rice, Back Beans, and Maduros\" hspace=\"3\">\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/tropix16.jpg\" alt=\"Huevos Verdes\">\u003cbr>\nFresh Warm Cornbread and Mango Chutney; Bistec de Palomilla with Rice, Back Beans, and Maduros; Huevos Verdes\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 Tropix:\u003c/strong> Thursday, June 7, 2007\n\u003cp>Tropix is a great restaurant getaway for the East Bay. I love going here for a nice Sunday brunch. They always have fresh, flavorful food that explodes in your mouth. Spicy, but not too hot. I love to sit in the patio on sunny days and enjoy either the mango mimosas or sangria with my meal. My husband enjoys their variety of non-alcoholic tropical drinks. The service is always stellar and the atmosphere is colorful. Tropix is very kid-friendly and we always have great conversations with other diners there. My favorite dish is Bistec de Palomilla, but they also have daily specials that catch my eye as well. There are plenty of vegetarian dishes as well to choose from. I love Tropix, because it takes me away to a little oasis in Oakland and I always leave happy and satisfied!\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> Millenium\u003cbr>\n\u003cstrong>Reviewed Tropix:\u003c/strong> Sunday, June 3, 2007\n\u003cp>Inconspicuously situated in the attractive Piedmont area of Oakland, Tropix Caribbean Restaurant captures a light, fun, Caribbean feel. The interior is coolly decorated in breezy colors with fantastic Caribbean artwork adorning the walls. Outdoors on the patio is where the real party is during Sunday brunch. When the weather is just right, it’s easy to get swept away in sangria and mango mimosas. The owner is warm and gracious, and will proudly tell you all about the origins of the art.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When seated, you’ll be brought out some fresh cornbread to snack on. The jalapeño addition to the cornbread is a fantastic touch, but overall it was far too dry. I grew up on cornbread, and this just crumbled into a thousand little pieces because it was so dry. I had to add butter to the cornbread! One should never have to do that. Before delving into brunch, I sampled the fried plantains with black bean dip. The plantains were fantastic. If you’ve never had them done well they’re a real treat, and Tropix does them very well. For brunch, I had the Huevos Verdes, a mix of hearty black beans, crisp tortilla, a fried egg, and salsa verde. The beans were disappointingly bland. I was having Creole food, and therefore was expecting explosive flavors and searing spice. The egg was cooked well and the salsa verde was rich with cilantro, done just right. Overall, the dish was very good, even though the black beans could have had more punch. The curry tofu scramble was a nice touch for this vegetarian, but all you could really taste on the dish was the yellow curry. It overpowered the flavors of the vegetables. My dining companion had the jerk chicken, which he regretted to say was also quite plain.\u003c/p>\n\u003cp>I’ll always try the house specialty drink, and when I saw sangria on the menu, I knew I had to try it. Unfortunately, I was fairly disappointed with it. The fruit flavors didn’t come out, and it wound up tasting basically like a glass of chilled red table wine. The mango mimosas, however, are fantastic. The mango isn’t too syrupy, but instead compliments the effervescence of the sparkling wine.\u003c/p>\n\u003cp>Our entrées did take quite a while to come out, almost 30 minutes, but the biggest disappointment of the meal was when three of our entrées came to the table after that half hour, and the entrée for our fourth guest, a lady no less, didn’t come out for almost 10 minutes after everybody else’s dish. Should we be polite and let our food get cold, or have my poor guest watch in eager anticipation as we eat our brunch?\u003c/p>\n\u003cp>Piedmont is a great neighborhood, and we had no problem finding parking on a Sunday afternoon, (free at a meter). The atmosphere is fun and the décor is well put together, but the service and quality of food was not up to scratch. Tropix provides a great brunch atmosphere, but their regular menu looks far more inviting. I would have been far more interested in having the Puerto Rican Cabbage Salad, Jerk Tofu, or Stuffed Peppers on the regular dinner menu. Unfortunately, based upon the quality of the brunch menu, I don’t see myself going back during dinner to sample these items, though. It’s such a disappointment because the owner is really charming, and I desperately wanted to love this place.\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 Tropix:\u003c/strong> Saturday, June 9, 2007\n\u003cp>Okay, another restaurant we had to rush to before the weekend was over (read my review of Millennium). Angela and I really wanted to attend a 40th birthday party for a good friend of ours, but I had committed to doing \u003ci>Check, Please!\u003c/i> and I wanted to do it right. So I called our friend and said we would only be able to stay for a little while. They were happy that they were going to see us, but disappointed that we would be leaving early. So then I jumped on the computer to see exactly where Tropix was located. To my pleasant surprise, only about six minutes from the party. I love it when things come together. I called the restaurant to make reservations. The gentleman who answered was very pleasant and happy to take our reservation. Angela had already looked online at the restaurant and had told me it was a Caribbean restaurant. Hmm, the guy I spoke to sounded more like he was from the East Indies not the West Indies. Anyway, we found Tropix without any problems.\u003c/p>\n\u003cp>When we arrived, we found a brightly painted restaurant with simple decor and some great Salsa playing on the sound system (unfortunately, at some time while we were eating our appetizers, the music stopped). Being the eternal optimist, I had requested to sit outside on the deck, but even with the heaters, it was way too cold to sit outside (you gotta love June weather in the Bay Area). We were quickly reseated inside without any fuss. Reservations probably weren’t necessary, as there were plenty of tables available. Cornbread was immediately brought to the table, which I devoured without ceremony (I had been smelling barbecue for the past two hours at the birthday party, and I was starving). I tend to like my cornbread a little sweeter, but it was darn tasty just the same. We took a look at the menu and the specials, and it didn’t take us long to decide. We decided to split the salmon chowder — the soup of the day — the jerk pork skewers, and the crab cakes to start. Angela chose the Bistec de Palomilla off the regular menu, and I chose the Puerto Rican baked pork off the specials menu.\u003c/p>\n\u003cp>First off, let me tell you we ordered way too much food. Although our entire meal was about $45.00 per person, you could probably reduce that to $25.00 to $35.00 per person and be very satisfied. The soup came first. Now, I really like salmon, and I love chowders, but I was somewhat concerned about combining the two. One bite and all my worries disappeared. The chowder was creamy without being too heavy, and the salmon really made it interesting. It was a warm and comforting soup, the way chowder should be. The crab cakes and jerk pork arrived soon after. The crab cakes were disappointing. There was too much filler and not enough crab. As a matter fact, they tasted more like fried doughy bread than crab cakes. The jerk pork rocked, though. It was juicy and flavorful with grilled onion and red bell peppers.\u003c/p>\n\u003cp>Our entrees arrived, and they were huge. No way was I going to be able to finish mine. My pork was succulent, the way Puerto Rican pork should be. It was very fatty, and I overheard another customer complaining about that. What he failed to realize is that, if it ain’t fatty, it ain’t Puerto Rican pork. Whether roasted or baked, the fat is what keeps it moist. You just have to be willing to cut off and navigate around the fat. While I was happy with the pork, I wasn’t happy with the sides. It was served with greens and mashed potatoes. Unfortunately the greens were way too salty, to the point where I couldn’t eat them. The mashed potatoes were good. They had kind of a smoky ham flavor to them, but they didn’t compliment the pork. I would have been happier with rice and black beans as a side. Or maybe as the gentleman who was complaining of the fat had done and had mashed sweet potatoes with it. Angela’s Bistec de Palomilla was excellent. She ordered the meat cooked medium, and it was perfect. The steak was served with a chimichurri sauce that was a little much for her, but I thought it was delicious. (I ended up eating the excess she scraped off). It was accompanied by rice, black beans, and maduros (fried sweet plantains) that were perfect (I should have ordered a plate of those with my pork). Yet again, no room for dessert, but I’m anxious to try the key lime pie or bread pudding.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I think I was told I should go to Tropix for brunch, but because of my work schedule, I was unable to. Looking around the restaurant, I could see that it would be a nice place to have brunch on a sunny weekend. The walls are painted in orange, yellow, and reds, and there are windows in the back to let the sun in. The deck looks like it would be fun on a warm day to just to eat and lounge on. Looking at the brunch menu, I saw several things I would like to try, specifically the Picadillo. With the shops along Piedmont Avenue, one could take a nice stroll to help digest the large portions of food and make an afternoon of it. Tropix definitely deserves another visit in my book.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season Pat Kuleto Special episode (294) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Maria Manso World Cuisine \u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=208\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=205\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=211\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Canto do Brasil\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=259\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=256\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=261\">recipe \u003c/a> [now Mina’s Brazilian]\u003c/p>\n\u003cp>3) \u003cstrong>Sociale\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=232\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=229\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=235\">recipe1\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/09/24/sociale-recipe-2/\">recipe 2\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/cp294iPod_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>)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\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=\"/checkplease/wp-content/uploads/sites/40/patkuleto.jpg\" alt=\"Pat Kuleto\" hspace=\"3\">\u003cimg src=\"/checkplease/wp-content/uploads/sites/40/cp294e.jpg\" alt=\"Pat Kuleto and Leslie Sbrocco\" hspace=\"3\"> \u003cimg src=\"/checkplease/wp-content/uploads/sites/40/cp294d.jpg\" alt=\"Pat Kuleto and Leslie Sbrocco\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"/checkplease/wp-content/uploads/sites/40/mariamanso1.jpg\" hspace=\"3\">\u003cimg src=\"/checkplease/wp-content/uploads/sites/40/cantodobrasil2.jpg\" hspace=\"3\">\u003cimg src=\"/checkplease/wp-content/uploads/sites/40/socialedessert.jpg\" hspace=\"3\">\u003cbr>\nMaria Manso World Cuisine’s Pulled Pork Cabbage Roll; Canto do Brasil’s Seafood Tropical; Sociale’s Goat Cheese and Pear Galette\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"/checkplease/wp-content/uploads/sites/40/leslie100.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>. \u003c/p>\n\u003cp>\u003cstrong>Wines and cocktails highlighted on the show: \u003c/strong>\u003c/p>\n\u003cp>When Pat Kuleto and I opened the show, we started by sipping a specialty Brazilian cocktail named a Caipirinha. It’s a delicious (and deceptively strong) concoction of freshly squeezed, or muddled, limes with a dash of sugar and cachaça. Cachaça is the Brazilian rum-like spirit made from sugar cane. Since we have both recently been to Brazil, we drank to the memories. \u003c/p>\n\u003cp>Wine was also flowing as we chatted about Pat’s life as America’s foremost restaurant designer. With such star spots as Boulevard, Farallon, and Jardinière, his resume is impressive. But Pat is also a vintner, having started Kuleto Estate Family Winery high in the hills above Napa Valley in 1992. Kuleto Estate’s roster of wines includes Chardonnay, Cabernet Sauvignon, Cabernet Franc, Syrah, Sangiovese, and two wines we imbibed on set — his lovely Rosato and Pinot Noir. \u003c/p>\n\u003cp>The pink sapphire-hued \u003cb>2006 Kuleto Estate Rosato\u003c/b> is seriously fun to drink. Bursting with watermelon and berry flavors, it’s a dry pink with style. Kuleto Estate’s \u003cb>2004 Pinot Noir\u003c/b> would give any other wine pinot envy. Made with grapes grown at over 1,000 feet elevation in Napa, it’s lush yet racy with a silky texture. Packed with rich fruit notes, the Pinot is a wine to enjoy with dishes from fish to meat. \u003c/p>\n\u003cp>Other wines we showcased included a favorite of mine, the \u003cb>2006 Eroica Riesling\u003c/b> from Washington State. The lightly-sweet, floral-scented white is one of the best versions of Riesling produced in America. A partnership between Washington’s oldest winery, Chateau Ste. Michelle and the famous Dr. Loosen winery in Germany, it’s a winner with spicy fare. \u003c/p>\n\u003cp>To wrap up our half hour together, I poured some “stickies” for Pat. The Aussies dub their sweet wines “stickies,” though I call them bellybutton sippers as these sexy wines induce romance. Our first bottle was the 2005 Yalumba Late Harvest Viognier from Australia. Yalumba is a top-notch producer who ranks among the best Viognier makers in the world. This succulent sweetie is like drinking peaches. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Our wine pièce de résistance, however, was the rare \u003cb>Gypsy Canyon Ancient Vine “Angelica”\u003c/b>. Hailing from the Sta. Rita Hills in Santa Barbara County, it’s one of the most unique wines I know. Crafted from century-old mission grape vines in the tradition of California’s historic missionaries, this fortified wine smells of orange peel, spice and almonds. Delicate and ethereal, it even made me feel a bit angelic. \u003c/p>\n\n",
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"excerpt": "Bay Area restaurants profiled and reviewed:\r\n1) \u003cstrong>Maria Manso World Cuisine \u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=208\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=205\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=211\">recipe\u003c/a> | [CLOSED]\r\n\r\n2) \u003cstrong>Canto do Brasil\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=259\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=256\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=261\">recipe \u003c/a>\r\n\r\n3) \u003cstrong>Sociale\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=232\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=229\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=235\">recipe1\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/09/24/sociale-recipe-2/\">recipe 2\u003c/a> |\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season Pat Kuleto Special episode (294) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Maria Manso World Cuisine \u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=208\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=205\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=211\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Canto do Brasil\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=259\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=256\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=261\">recipe \u003c/a> [now Mina’s Brazilian]\u003c/p>\n\u003cp>3) \u003cstrong>Sociale\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=232\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=229\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=235\">recipe1\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/09/24/sociale-recipe-2/\">recipe 2\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/cp294iPod_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>)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://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=\"/checkplease/wp-content/uploads/sites/40/patkuleto.jpg\" alt=\"Pat Kuleto\" hspace=\"3\">\u003cimg src=\"/checkplease/wp-content/uploads/sites/40/cp294e.jpg\" alt=\"Pat Kuleto and Leslie Sbrocco\" hspace=\"3\"> \u003cimg src=\"/checkplease/wp-content/uploads/sites/40/cp294d.jpg\" alt=\"Pat Kuleto and Leslie Sbrocco\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg src=\"/checkplease/wp-content/uploads/sites/40/mariamanso1.jpg\" hspace=\"3\">\u003cimg src=\"/checkplease/wp-content/uploads/sites/40/cantodobrasil2.jpg\" hspace=\"3\">\u003cimg src=\"/checkplease/wp-content/uploads/sites/40/socialedessert.jpg\" hspace=\"3\">\u003cbr>\nMaria Manso World Cuisine’s Pulled Pork Cabbage Roll; Canto do Brasil’s Seafood Tropical; Sociale’s Goat Cheese and Pear Galette\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"/checkplease/wp-content/uploads/sites/40/leslie100.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>. \u003c/p>\n\u003cp>\u003cstrong>Wines and cocktails highlighted on the show: \u003c/strong>\u003c/p>\n\u003cp>When Pat Kuleto and I opened the show, we started by sipping a specialty Brazilian cocktail named a Caipirinha. It’s a delicious (and deceptively strong) concoction of freshly squeezed, or muddled, limes with a dash of sugar and cachaça. Cachaça is the Brazilian rum-like spirit made from sugar cane. Since we have both recently been to Brazil, we drank to the memories. \u003c/p>\n\u003cp>Wine was also flowing as we chatted about Pat’s life as America’s foremost restaurant designer. With such star spots as Boulevard, Farallon, and Jardinière, his resume is impressive. But Pat is also a vintner, having started Kuleto Estate Family Winery high in the hills above Napa Valley in 1992. Kuleto Estate’s roster of wines includes Chardonnay, Cabernet Sauvignon, Cabernet Franc, Syrah, Sangiovese, and two wines we imbibed on set — his lovely Rosato and Pinot Noir. \u003c/p>\n\u003cp>The pink sapphire-hued \u003cb>2006 Kuleto Estate Rosato\u003c/b> is seriously fun to drink. Bursting with watermelon and berry flavors, it’s a dry pink with style. Kuleto Estate’s \u003cb>2004 Pinot Noir\u003c/b> would give any other wine pinot envy. Made with grapes grown at over 1,000 feet elevation in Napa, it’s lush yet racy with a silky texture. Packed with rich fruit notes, the Pinot is a wine to enjoy with dishes from fish to meat. \u003c/p>\n\u003cp>Other wines we showcased included a favorite of mine, the \u003cb>2006 Eroica Riesling\u003c/b> from Washington State. The lightly-sweet, floral-scented white is one of the best versions of Riesling produced in America. A partnership between Washington’s oldest winery, Chateau Ste. Michelle and the famous Dr. Loosen winery in Germany, it’s a winner with spicy fare. \u003c/p>\n\u003cp>To wrap up our half hour together, I poured some “stickies” for Pat. The Aussies dub their sweet wines “stickies,” though I call them bellybutton sippers as these sexy wines induce romance. Our first bottle was the 2005 Yalumba Late Harvest Viognier from Australia. Yalumba is a top-notch producer who ranks among the best Viognier makers in the world. This succulent sweetie is like drinking peaches. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Our wine pièce de résistance, however, was the rare \u003cb>Gypsy Canyon Ancient Vine “Angelica”\u003c/b>. Hailing from the Sta. Rita Hills in Santa Barbara County, it’s one of the most unique wines I know. Crafted from century-old mission grape vines in the tradition of California’s historic missionaries, this fortified wine smells of orange peel, spice and almonds. Delicate and ethereal, it even made me feel a bit angelic. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Sociale: Recipe 2\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=232\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=229\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=235\">recipe 1\u003c/a> | \u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Tia Harrison\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Goat Cheese and Pear Galette\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Northern Italian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Dessert\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nFlakey pastry crust filled with fresh goat cheese and Bartlett pears, served with whipped cream and Capezzana olive oil.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cp>\u003cb>Galette Crust:\u003c/b>\u003cbr>\n3 cups all purpose flour\u003cbr>\n1 teaspoon sea salt\u003cbr>\n1/2 cup confectioners sugar\u003c/p>\n\u003cp>Zest of 2 oranges, minced\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/2 cup, plus 4 tablespoons chilled butter\u003cbr>\n1/2 cup, plus 2 tablespoons chilled water\u003c/p>\n\u003cp>\u003cb>Goat Cheese Filling:\u003c/b>\u003cbr>\n1 1/2 cups goat cheese\u003cbr>\n1 teaspoon nutmeg\u003cbr>\n1/2 teaspoon ground black pepper\u003c/p>\n\u003cp>4 tablespoons brown sugar\u003cbr>\n1 1/2 cups sliced fragrant (Bartlett) pears\u003cbr>\n2 egg whites\u003cbr>\nGranulated sugar\u003cbr>\n1/2 cup heavy whipping cream, whipped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375°. To make the crust, combine flour, sea salt, sugar, orange zest, and cinnamon in a food processor and pulse to combine. Add chilled butter and process until the butter is the size of small pebbles. Slowly add the ice water until the dough comes together. Wrap in plastic and chill for 30 minutes.\u003c/p>\n\u003cp>2. Mix all the cheese, eggs, cream, nutmeg, ground black pepper, and brown sugar together with the whip attachment in a mixer until well combined. Set aside.\u003c/p>\n\u003cp>3. Once the pastry crust is chilled, roll the dough into circles as you would a pie crust, making it about 6 to 7 inches in diameter.\u003c/p>\n\u003cp>4. Place a heaping tablespoon of the cheese mixture in the center of the crust and about a 1/4 cup of the sliced pears. Fold the edges of the dough over the top of the spiced cheese and pears. Place on a cookie sheet lined with parchment paper. Once the galettes are assembled, brush the dough with egg whites and sprinkle lightly with granulated sugar.\u003c/p>\n\u003cp>5. Bake in the oven for about 25 minutes, or until the edges are crispy and the goat cheese and pear mixture is bubbling.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Serving Suggestions:\u003c/b>\u003cbr>\nServe with a drizzle of an earthy olive oil, such as Tenuta Di Capezzana, and freshly whipped cream.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sociale: Recipe 2\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=232\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=229\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=235\">recipe 1\u003c/a> | \u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Tia Harrison\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Goat Cheese and Pear Galette\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Northern Italian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Dessert\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nFlakey pastry crust filled with fresh goat cheese and Bartlett pears, served with whipped cream and Capezzana olive oil.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Wine consumption is growing in the U.S., but some say wine culture is still too elitist.\u003c/p>\n\u003cp>Spencer Michels hosts Forum on KQED Radio 88.5 FM and the guests include \u003cstrong>Leslie Sbrocco\u003c/strong>, wine author, consultant and host of Check, Please! Bay Area; \u003cstrong>Fred Franzia\u003c/strong>, president and CEO of Bronco Wine Company, maker of the Charles Shaw brand sold at Trader Joe’s and nicknamed “Two Buck Chuck” and \u003cstrong>Julia Flynn Siler\u003c/strong>, writer at the Wall Street Journal and author of “The House of Mondavi: The Rise and Fall of an American Wine Dynasty”.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R709141000\">\u003cstrong>Listen to Forum’s “Wine Snobs” discussion on KQED.org.\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003ca href=\"http://www.jamesbeard.org/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jbaward2007-400.jpg\" alt=\"Tina Salter and Leslie Sbrocco receive 2007 James Beard Media Award for Best Local Television Show\" border=\"0\">\u003c/a>\u003cbr>\nTina Salter, Series Producer and Leslie Sbrocco, Host of Check, Please! Bay Area receive the \u003ca href=\"http://www.jamesbeard.org/about/press/newsdetails.php?news_id=104\">2007 James Beard Foundation Media Award\u003c/a> for Best Local Television Show\u003c/p>\n\u003cp>“And the winner is…\u003cem>\u003cstrong>Check, Please! Bay Area!\u003c/strong>\u003c/em>”\u003c/p>\n\u003cp>These are the words that we’ve been waiting to hear, but at this moment we can’t quite believe our ears. We jump to applause and cheers at the James Beard Awards. Leslie says the words of thanks but even she is stumped — it’s one of the rare times that I’ve seen her at a loss for something to say. Then, which way to go to get off the stage? You don’t realize how difficult that decision can be.\u003c/p>\n\u003cp>Photos next, and then back to the table for the next course and celebration.\u003c/p>\n\u003cp>That’s it! We won…let it sink in, call to Michael Isip, VP, Television Content & Education Network, Northern California Public Broadcasting, KQED – KTEH – KCAH; Kurt Mendelsohn, the show’s Executive Producer; June Ouellette and Carol Gancia, the very hard working Associate Producers, finally family and friends waiting to hear at home. Next, Kristin Green, Leslie’s PR person and very good friend, appeared with a bottle of Perrier-Jouet. Perfect.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now onto the food! The dinner was prepared by a variety of chefs with mixed results. Brendan Slaven of the Millennium Broadway Hotel prepared hors d’oeuvres of Bacalaítos, Stuffed Cipollini Onions, Sesame and Coral-Crusted Shrimp Brochettes, Charred Fillet of Beef with Goat Cheese-Stuffed Tomatoes, Szechuan Pepper-Seared Yellowfin Tuna with Shiitake-Peanut Salad, Colombian Potato and Beef Croquettes, Truffled Farm Eggs with Caviar, Barbecued Oysters with Savory Corn Cakes, and New Zealand Mussels with Sweet Thai Chile Sauce. I can’t say that I tried many of these tidbits, as I was way too nervous. But once seated in the very beautiful, burgundy-curtained, 1903 theater inside the Millennium Broadway Hotel, I did enjoy the tasty salad by Sara Moulton. It was a salad of Baby Arugula with Aged Gouda, Savory Praline, and Whole Grain Mustard Dressing. It was not overly dressed and was crisp and fresh with a good balance of acid and sweet — it hit the spot! Next came Tom Douglas’s Wild Seattle Salmon Fillet with Rice Cakes, Cucumber Pickles, and Shiitake Chips. Well, the rice cake was similar in consistency to that of runny polenta and impossible to eat with the chopsticks supplied alongside. With salmon in raw, cooked, and caviar form, it just didn’t come together. The one crispy element, the skin, was delicious, and I do like salmon caviar, but the whole was marred by the mushy purée of goop puddled in the center of the plate.\u003c/p>\n\u003cp>One other surprise announcement referred to the evening’s wine: someone at the hotel had signed for cases delivered that day but couldn’t find them, so we ended up drinking Woodbridge Chardonnay!\u003c/p>\n\u003cp>Next, Lidia Matticchio Bastianich and Fortunato Nicotra prepared Braised Flat Iron Wagyu Beef with Spring Vegetable Ravioli. This dish worked well, although the beef was too fatty for me — thank goodness for paper cocktail napkins! I did, however, love the ravioli. The pasta was perfect with a filling that was both fresh tasting and creamy, delicious. I think I would have enjoyed a plate of the filled pasta-pillows alone! Finally Gale Gand made Mocha Panna Cotta with Fleur de Sel Caramel and Wayne Harley Brachman made an Espresso-Halvah Sundae with Raspberry Suzette Sauce served with a Sandeman 10-Year-Old Tawny Port. The chilled, rich chocolaty mousse contrasted with the crumbled wafers of chocolate in every spoonful, so you got a cream and crunch in every mouthful. I had planned on having just one bite but ended up with an empty bowl.\u003c/p>\n\u003cp>To continue our celebrations, we met up with some of Leslie’s local wine friends with more toasts and lots more bubbles.\u003c/p>\n\u003cp>To follow, a week later…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/06/emmy-2007-400.jpg\" alt=\"Check, Please! Bay Area wins Emmy Award\">\u003cbr>\nTina Salter, Series Producer; Leslie Sbrocco, Host\u003cbr>\nCarol Gancia, Associate Producer; June Mesina Ouellette, Associate Producer; Katherine Russell, Director\u003c/p>\n\u003cp>“And the winner is…\u003cem>\u003cstrong>Check, Please! Bay Area!\u003c/strong>\u003c/em>”\u003c/p>\n\u003cp>This time it’s the \u003ca href=\"http://www.emmysf.tv/pdf/emmy07win.pdf\">EMMY’s\u003c/a> (pdf) we’re back in San Francisco at the Palace of Fine Arts. Another reception, this time with no open bar.\u003c/p>\n\u003cp>After a sip of wine it was into the theater with a large center stage Emmy statue and a sparkling backdrop. Very glamorous. Here we had a larger party from KQED with not only Leslie and me, but also June Mesina Ouellette and Carol Gancia, Associate Producers; Katherine Russell, Director; the very important Jeff Clarke, KQED’S CEO; and Linda O’Bryon Chief Content Officer, along with lots of other KQED filmmakers. We witnessed not only the Check, Please! Bay Area award presentation, but also a number of other “wins” for the station. In fact six productions ended up carrying away big black boxes filled with golden statues.\u003c/p>\n\u003cp>This time it felt good to walk on stage with the team. After thanking what I thought was everyone, I thought of more names that should have been mentioned, but it’s too late now. Once again the hardest thing to do is find your way off the platform and through the curtains. Then it’s the same procedure with photos. This time we swap the one presentation Emmy that’s reserved for on-stage handling and receive our own engraved versions — it’s really cool to see your name on such a prestigious ornament!\u003c/p>\n\u003cp>After finding our way back to our seats, we watched the rest of the program — two and a half hours of it. Then, a catered buffet with salad, asparagus, salmon, and beef. I won’t add any comments here except to say that the asparagus was perfect: tender, crisp, and still warm; not easy with 600 mouths to feed in an hour.\u003c/p>\n\u003cp>Loud music and dancing ended the evening. With two awards in one week, I’m very proud and ready for bed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>posted by Tina Salter, Series Producer\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now onto the food! The dinner was prepared by a variety of chefs with mixed results. Brendan Slaven of the Millennium Broadway Hotel prepared hors d’oeuvres of Bacalaítos, Stuffed Cipollini Onions, Sesame and Coral-Crusted Shrimp Brochettes, Charred Fillet of Beef with Goat Cheese-Stuffed Tomatoes, Szechuan Pepper-Seared Yellowfin Tuna with Shiitake-Peanut Salad, Colombian Potato and Beef Croquettes, Truffled Farm Eggs with Caviar, Barbecued Oysters with Savory Corn Cakes, and New Zealand Mussels with Sweet Thai Chile Sauce. I can’t say that I tried many of these tidbits, as I was way too nervous. But once seated in the very beautiful, burgundy-curtained, 1903 theater inside the Millennium Broadway Hotel, I did enjoy the tasty salad by Sara Moulton. It was a salad of Baby Arugula with Aged Gouda, Savory Praline, and Whole Grain Mustard Dressing. It was not overly dressed and was crisp and fresh with a good balance of acid and sweet — it hit the spot! Next came Tom Douglas’s Wild Seattle Salmon Fillet with Rice Cakes, Cucumber Pickles, and Shiitake Chips. Well, the rice cake was similar in consistency to that of runny polenta and impossible to eat with the chopsticks supplied alongside. With salmon in raw, cooked, and caviar form, it just didn’t come together. The one crispy element, the skin, was delicious, and I do like salmon caviar, but the whole was marred by the mushy purée of goop puddled in the center of the plate.\u003c/p>\n\u003cp>One other surprise announcement referred to the evening’s wine: someone at the hotel had signed for cases delivered that day but couldn’t find them, so we ended up drinking Woodbridge Chardonnay!\u003c/p>\n\u003cp>Next, Lidia Matticchio Bastianich and Fortunato Nicotra prepared Braised Flat Iron Wagyu Beef with Spring Vegetable Ravioli. This dish worked well, although the beef was too fatty for me — thank goodness for paper cocktail napkins! I did, however, love the ravioli. The pasta was perfect with a filling that was both fresh tasting and creamy, delicious. I think I would have enjoyed a plate of the filled pasta-pillows alone! Finally Gale Gand made Mocha Panna Cotta with Fleur de Sel Caramel and Wayne Harley Brachman made an Espresso-Halvah Sundae with Raspberry Suzette Sauce served with a Sandeman 10-Year-Old Tawny Port. The chilled, rich chocolaty mousse contrasted with the crumbled wafers of chocolate in every spoonful, so you got a cream and crunch in every mouthful. I had planned on having just one bite but ended up with an empty bowl.\u003c/p>\n\u003cp>To continue our celebrations, we met up with some of Leslie’s local wine friends with more toasts and lots more bubbles.\u003c/p>\n\u003cp>To follow, a week later…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/06/emmy-2007-400.jpg\" alt=\"Check, Please! Bay Area wins Emmy Award\">\u003cbr>\nTina Salter, Series Producer; Leslie Sbrocco, Host\u003cbr>\nCarol Gancia, Associate Producer; June Mesina Ouellette, Associate Producer; Katherine Russell, Director\u003c/p>\n\u003cp>“And the winner is…\u003cem>\u003cstrong>Check, Please! Bay Area!\u003c/strong>\u003c/em>”\u003c/p>\n\u003cp>This time it’s the \u003ca href=\"http://www.emmysf.tv/pdf/emmy07win.pdf\">EMMY’s\u003c/a> (pdf) we’re back in San Francisco at the Palace of Fine Arts. Another reception, this time with no open bar.\u003c/p>\n\u003cp>After a sip of wine it was into the theater with a large center stage Emmy statue and a sparkling backdrop. Very glamorous. Here we had a larger party from KQED with not only Leslie and me, but also June Mesina Ouellette and Carol Gancia, Associate Producers; Katherine Russell, Director; the very important Jeff Clarke, KQED’S CEO; and Linda O’Bryon Chief Content Officer, along with lots of other KQED filmmakers. We witnessed not only the Check, Please! Bay Area award presentation, but also a number of other “wins” for the station. In fact six productions ended up carrying away big black boxes filled with golden statues.\u003c/p>\n\u003cp>This time it felt good to walk on stage with the team. After thanking what I thought was everyone, I thought of more names that should have been mentioned, but it’s too late now. Once again the hardest thing to do is find your way off the platform and through the curtains. Then it’s the same procedure with photos. This time we swap the one presentation Emmy that’s reserved for on-stage handling and receive our own engraved versions — it’s really cool to see your name on such a prestigious ornament!\u003c/p>\n\u003cp>After finding our way back to our seats, we watched the rest of the program — two and a half hours of it. Then, a catered buffet with salad, asparagus, salmon, and beef. I won’t add any comments here except to say that the asparagus was perfect: tender, crisp, and still warm; not easy with 600 mouths to feed in an hour.\u003c/p>\n\u003cp>Loud music and dancing ended the evening. With two awards in one week, I’m very proud and ready for bed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>posted by Tina Salter, Series Producer\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.jamesbeard.org/\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jbawardslogo.gif\" alt=\"James Beard Foundation Awards\" align=\"left\" hspace=\"4\" border=\"0\">\u003c/a>\u003cbr>\nCheck, Please! Bay Area won the \u003ca href=\"http://www.jamesbeard.org/about/press/newsdetails.php?news_id=104\">\u003cstrong>2007 James Beard Foundation Media Award for Best Local Television Show\u003c/strong>\u003c/a>!\u003c/p>\n\u003cp>The other nominees in this category were KNTV’s In Wine Country and KRON’s Bay Café.\u003c/p>\n\u003cp>The awards ceremony took place in NYC last evening and winners in 21 media categories were announced. Another local winner was \u003ca href=\"http://www.sfgate.com/eguide/food/\">The San Francisco Chronicle Food Section\u003c/a> for the Newspaper Food Section category.\u003c/p>\n\u003cp>The Media Awards, presented by the James Beard Foundation, recognize excellence in food and beverage journalism for articles published in 2006, and for television, webcast, and radio programs that aired in 2006 in the United States and Canada.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 15 (215) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>The Grubstake\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=266\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=263\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=269\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Charanga\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=267\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=264\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Viognier, The Restaurant at Draeger’s\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=268\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=265\">reviews\u003c/a> |\u003c/p>\n\u003cp>WATCH EPISODE ONLINE\u003cbr>\nhttp://www.youtube.com/v/o2mDmraG3ac&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\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/cp215iPod_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/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2e.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>\n\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2006 A-Mano, Fiano-Greco, Puglia, Italy $13\u003c/strong>\u003cbr>\nI’ve long been a fan of this winery in the southern Italian region of Puglia. Meaning “hand-made,” the A-Mano winemaking team of Shannon and Sbalchiero (an American and Italian) is known for quality and value. This newly-released white is an even blend of two native grapes, Fiano and Greco. It’s lemony, fresh, and perfect for summer sipping.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Charanga\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Want a Mangazo, Mojito, or Merengue Margarita? Crave a Guava-rita, Cumbia Cosmo, or Caipirinha? Charanga is your destination. This Cuban/Costa Rican/Caribbean-influenced restaurant is not only a star when it comes to food, but also for unique cocktails. Meet friends at the bar for some salty yuca frita or spicy ceviche Chino Latino (tuna marinated in lime with soy sauce) and indulge in a terrific Mojito (lime, mint, and rum)…or two. The restaurant’s name means “Let’s dance,” and believe me, you’ll be ready to party at Charanga.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 15 (215) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>The Grubstake\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=266\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=263\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=269\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Charanga\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=267\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=264\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Viognier, The Restaurant at Draeger’s\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=268\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=265\">reviews\u003c/a> |\u003c/p>\n\u003cp>WATCH EPISODE ONLINE\u003cbr>\nhttp://www.youtube.com/v/o2mDmraG3ac&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 episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp215iPod_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/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2e.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>\n\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2006 A-Mano, Fiano-Greco, Puglia, Italy $13\u003c/strong>\u003cbr>\nI’ve long been a fan of this winery in the southern Italian region of Puglia. Meaning “hand-made,” the A-Mano winemaking team of Shannon and Sbalchiero (an American and Italian) is known for quality and value. This newly-released white is an even blend of two native grapes, Fiano and Greco. It’s lemony, fresh, and perfect for summer sipping.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Charanga\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Want a Mangazo, Mojito, or Merengue Margarita? Crave a Guava-rita, Cumbia Cosmo, or Caipirinha? Charanga is your destination. This Cuban/Costa Rican/Caribbean-influenced restaurant is not only a star when it comes to food, but also for unique cocktails. Meet friends at the bar for some salty yuca frita or spicy ceviche Chino Latino (tuna marinated in lime with soy sauce) and indulge in a terrific Mojito (lime, mint, and rum)…or two. The restaurant’s name means “Let’s dance,” and believe me, you’ll be ready to party at Charanga.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Grubstake\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=263\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=269\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/26/check-please-bay-area-season-2-episode-15-215/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp215iPod_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/40/2015/09/grubstake1.jpg\" alt=\"The Grubstake\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/grubstake9.jpg\" alt=\"The Grubstake\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/grubstake4.jpg\" alt=\"The Grubstake\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/grubstake20.jpg\" alt=\"The Grubstake\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/grubstake22.jpg\" alt=\"The Grubstake\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/grubstake10.jpg\" alt=\"The Grubstake\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 1525 Pine Street (at Polk Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=the+grubstake+san+francisco&layer=&ie=UTF8&om=1&z=15&ll=37.789302,-122.420096&spn=0.023232,0.029697&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), free parking lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-673-8268\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:fcsantos@sbcglobal.net\">fcsantos@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://sfgrubstake.com\" target=\"_blank\" rel=\"noopener\">sfgrubstake.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Fernando Santos\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Fernando Santos\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Linda Santos\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Portuguesse American Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Codfish, Nugget Cheeseburger with a Fried Egg\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> $5\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:00pm-4:00am\u003cbr>\nTuesday: 5:00pm-4:00am\u003cbr>\nWednesday: 5:00pm-4:00am\u003cbr>\nThursday: 5:00pm-4:00am\u003cbr>\nFriday: 5:00pm-4:00am\u003cbr>\nSaturday: 10:00am-4:00am\u003cbr>\nSunday: 10:00am-4:00am\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, dinner, late night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15\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 only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for 6 or more\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\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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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n 1525 Pine Street (at Polk Street)\r\nSan Francisco, CA 94109\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=the+grubstake+san+francisco&layer=&ie=UTF8&om=1&z=15&ll=37.789302,-122.420096&spn=0.023232,0.029697&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-673-8268\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://sfgrubstake.com\" target=\"_blank\" rel=\"noopener\">sfgrubstake.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Portuguesse American Cuisine\r\n\u003cstrong>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=263\">Reviews\u003c/a>\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Grubstake\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=263\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=269\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/26/check-please-bay-area-season-2-episode-15-215/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp215iPod_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/40/2015/09/grubstake1.jpg\" alt=\"The Grubstake\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/grubstake9.jpg\" alt=\"The Grubstake\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/grubstake4.jpg\" alt=\"The Grubstake\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/grubstake20.jpg\" alt=\"The Grubstake\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/grubstake22.jpg\" alt=\"The Grubstake\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/grubstake10.jpg\" alt=\"The Grubstake\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 1525 Pine Street (at Polk Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=the+grubstake+san+francisco&layer=&ie=UTF8&om=1&z=15&ll=37.789302,-122.420096&spn=0.023232,0.029697&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), free parking lot\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> 415-673-8268\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:fcsantos@sbcglobal.net\">fcsantos@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://sfgrubstake.com\" target=\"_blank\" rel=\"noopener\">sfgrubstake.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Fernando Santos\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Fernando Santos\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Linda Santos\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Portuguesse American Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Codfish, Nugget Cheeseburger with a Fried Egg\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> $5\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:00pm-4:00am\u003cbr>\nTuesday: 5:00pm-4:00am\u003cbr>\nWednesday: 5:00pm-4:00am\u003cbr>\nThursday: 5:00pm-4:00am\u003cbr>\nFriday: 5:00pm-4:00am\u003cbr>\nSaturday: 10:00am-4:00am\u003cbr>\nSunday: 10:00am-4:00am\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, dinner, late night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15\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 only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for 6 or more\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\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>The Grubstake: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=266\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=269\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/26/check-please-bay-area-season-2-episode-15-215/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp215iPod_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/40/2015/09/grubstake14.jpg\" alt=\"The Grubstake\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/grubstake15.jpg\" alt=\"The Grubstake\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/grubstake16.jpg\" alt=\"The Grubstake\" hspace=\"3\">\u003cbr>\nGrilled Linguiça on a French Roll with Butter; Caldo Verde Soup: Portuguese Kale and Potato Soup with Linguiça; Bacalhau à Gomes de Sà: Portuguese Salt Cod Baked with Potatoes, Onions, Hard Cooked Eggs, Parsley, and Olives\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/stuart-smith.jpg\" alt=\"Stuart\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Stuart\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Grubstake\u003cbr>\n\u003cstrong>Reviewed The Grubstake:\u003c/strong> Sunday, September 24, 2006\u003c/p>\n\u003cp>The Grubstake is one of the longest running diners in the Polk Gulch area and is well loved by locals ranging from log cabin Republicans; celebrated drag queens, like Juanita More; artists, like Jose Guzman-Colon; actors from A.C.T.; and touring productions of every play in town to judges cops, firefighters, students, skateboarders, and tourists from every corner of the globe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>An old San Francisco streetcar is half the building, and the other half is a well-maintained and unique diner with a red banquet stretching the length of the building. There are also booths, a counter, and additional tables for a maximum guest load of about 50. The tables along the banquet can be joined for parties from two to 24 with beautiful butcher block tops and inserts.\u003c/p>\n\u003cp>Most of the menu, served from 5:00 PM to 4:00 AM weekdays and starting at 11:00 AM on weekends, is available until the kitchen runs out of the items that day.\u003c/p>\n\u003cp>In addition to the regular menu, which features gargantuan sandwiches, salads, breakfasts, burgers, and a host of daily specials, like roast turkey, fresh fish, chicken Kiev, meatloaf and Steak Diane, there is a full page on the back of the menu devoted to home cooked Portuguese food, which draws a devoted clientele of its own. Owned and operated by the husband and wife team of Linda and Fernando Santos and a staff of waiters, cooks, bussers under their attentive and caring eyes, the restaurant makes sure that the customer is always king, which makes for laughter and conviviality without interruption.\u003c/p>\n\u003cp>Our recent visit found the whole restaurant decorated for Halloween with hundreds of photos of staff and customers hand-mounted on the walls, and a multitude of pumpkins and masks making it a real party setting. This is a place where the owners and staff know the customers after a few visits and strive to make each one feel part of the family.\u003c/p>\n\u003cp>Never to be neglected are the housemade desserts put out by Linda, including cheesecakes of every description, apple and pumpkin pies, rice pudding, and Santos’ equally intoxicating chocolate mousse. The love they and the staff have for this restaurant is contagious, and it is also shared by the staff and almost all the customers, who return time and time again to this true family restaurant, where the abundance and love of fresh ingredients and quality preparations are celebrated with creativity and care.\u003c/p>\n\u003cp>Linda and Santos even grow the multitude of fresh flowers that adorn every table year round. This is a must visit for every local and visitor alike.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/karen-soo-hoo.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Viognier\u003cbr>\n\u003cstrong>Reviewed The Grubstake:\u003c/strong> Saturday, September 23, 2006\u003c/p>\n\u003cp>I entered the “converted railroad car diner” known as The Grubstake and knew that I would be in for a nice surprise. I walked into a cozy little diner filled with the warm vibe of being a family-owned restaurant. Adorning the walls were colorful murals and street scenes. I was pleased by the lack of pretension, as it was a definite jeans and tee shirt kind of place.\u003c/p>\n\u003cp>The first thing that came to mind when I saw the menu was “comfort food.” The Grubstake offered a fanfare of hearty American-style breakfast items, steaks/chops, and burgers. However, what I found intriguing was “The Portuguese Corner” of the menu. Admittedly, I am an “all day breakfast kind of girl,” so I found it tempting to just order breakfast for dinner. However, I was set on trying something new, so I selected some traditional Portuguese dishes in an attempt to broaden my culinary horizons. I began my meal with a hearty bowl of Caldo Verde Soup. A charming terra cotta bowl set the stage for the piping hot soup. This rich broth consisted of chopped kale, which still had a nice bite to it, potatoes, and possibly a hint of fish stock. I enjoyed it but I felt it was slightly over salted. That was surprising for me because I, admittedly, love salt. Other than that, it really was a comforting dish against the settling fog outside. For my main course, I selected a dish called Bacalhau à Gomes de Sà. The entree arrived nestled in a lovely terra cotta platter similar in appearance to the Spanish styled cazuela. The dish was a combination of traditional Portuguese salt cod (bacalhau) (it was well soaked and not the least bit salty), sautéed onions, chopped bits of hard cooked egg, minced parsley, and olives. It was very flavorful dish. I felt pleased with my selection. It definitely was in keeping with my initial “comfort food” assesment. By the end of my meal, I was really too full to even attempt dessert. However, I know I will return to give their homemade pies and flan a try.\u003c/p>\n\u003cp>– Portion size: Good/generous\u003c/p>\n\u003cp>– Quality of food: Good/homestyle presentation\u003c/p>\n\u003cp>– Service: Good. It was also a pleasure to meet the owner who invited me back.\u003c/p>\n\u003cp>– Décor and atmosphere: Mix and match with a definite charm of being family owned.\u003c/p>\n\u003cp>– Bang for buck: Value priced/inexpensive\u003c/p>\n\u003cp>– Comfort: Comfortable…a neighborhood feel…nice place for locals without the “locals only mindset.”\u003c/p>\n\u003cp>– Wine service (if applicable)\u003c/p>\n\u003cp>– Noise level: Quiet at the time I was there…\u003c/p>\n\u003cp>– Wait for table: No waiting\u003c/p>\n\u003cp>– Food arrival speed: My entree took about 15-20 minutes to arrive, which, as stated on the menu, was due to baking time.\u003c/p>\n\u003cp>I like the funky neighborhood around Polk. There are lots of colorful characters meandering the streets. It is a “come as you are” scene and The Grubstake fits right in. As a musician, I’ve played in a few clubs in that area and it would’ve been nice to know about it, as it stays open on the weekends until 4 AM! (In keeping with musician hours). Parking is a gamble in that area, but there are a few parking garages. I’d recommend The Grubstake to folks who want a value priced/hearty meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mark-rhoades.jpg\" alt=\"Mark\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director Public Relations\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Charanga\u003cbr>\n\u003cstrong>Reviewed The Grubstake:\u003c/strong> Tuesday, September 19, 2006\u003c/p>\n\u003cp>Everyone should try The Grubstake at least once because is it a San Francisco Institution. The service was great. It felt like a Mom and Pop restaurant. The staff was very warm and kind. The portions were generous. The prices were fair.\u003c/p>\n\u003cp>It is open until 4:00 AM. Face it, San Francisco closes at 9:00 PM or 10:00 PM. There is not much open after that time. I know The Grubstake is famous for people going there after 2 AM when the bars close. I so glad that the show did not make us go at that time, as I am sure that it is packed at that time.\u003c/p>\n\u003cp>We did go on a Tuesday night, and it was busy from 7 PM to 9 PM. However, we did not have to wait for a table. It was a mixed group of people, but the majority was a hot and sexy senior citizen crowd, laughing and having fun. I did notice that quite of few tables ordered the steak and fries as I did.\u003c/p>\n\u003cp>I started the meal with the linguiça appetizer. It came with a toasted French roll and butter. The French roll looked like a dinner roll to me, but I was happy with it, as I try not to eat butter and white bread so this was heaven for me. I felt like I was breaking all the rules. Crazy!!!\u003c/p>\n\u003cp>I would go back to The Grubstake just for this appetizer alone. The steak had a lot of flavor but a little tough. Since there are so many great steakhouses in San Francisco, I would probably not choose The Grubstake.\u003c/p>\n\u003cp>The dessert was ok. I had the blueberry cheesecake. I would not go back for the cheesecake.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To sum it up, if it was late at night and I was in the neighborhood, I would go there, especially with a group of friends to people watch. It would be more interesting watching the reality of this crowd than it would be to watch reality TV at home.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n 1525 Pine Street (at Polk Street)\r\nSan Francisco, CA 94109\r\n\u003cstrong>Phone:\u003c/strong> 415-673-8268\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://sfgrubstake.com\" target=\"_blank\" rel=\"noopener\">sfgrubstake.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Portuguesse American Cuisine\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Grubstake: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=266\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=269\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/26/check-please-bay-area-season-2-episode-15-215/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp215iPod_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/40/2015/09/grubstake14.jpg\" alt=\"The Grubstake\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/grubstake15.jpg\" alt=\"The Grubstake\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/grubstake16.jpg\" alt=\"The Grubstake\" hspace=\"3\">\u003cbr>\nGrilled Linguiça on a French Roll with Butter; Caldo Verde Soup: Portuguese Kale and Potato Soup with Linguiça; Bacalhau à Gomes de Sà: Portuguese Salt Cod Baked with Potatoes, Onions, Hard Cooked Eggs, Parsley, and Olives\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/stuart-smith.jpg\" alt=\"Stuart\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Stuart\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Grubstake\u003cbr>\n\u003cstrong>Reviewed The Grubstake:\u003c/strong> Sunday, September 24, 2006\u003c/p>\n\u003cp>The Grubstake is one of the longest running diners in the Polk Gulch area and is well loved by locals ranging from log cabin Republicans; celebrated drag queens, like Juanita More; artists, like Jose Guzman-Colon; actors from A.C.T.; and touring productions of every play in town to judges cops, firefighters, students, skateboarders, and tourists from every corner of the globe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>An old San Francisco streetcar is half the building, and the other half is a well-maintained and unique diner with a red banquet stretching the length of the building. There are also booths, a counter, and additional tables for a maximum guest load of about 50. The tables along the banquet can be joined for parties from two to 24 with beautiful butcher block tops and inserts.\u003c/p>\n\u003cp>Most of the menu, served from 5:00 PM to 4:00 AM weekdays and starting at 11:00 AM on weekends, is available until the kitchen runs out of the items that day.\u003c/p>\n\u003cp>In addition to the regular menu, which features gargantuan sandwiches, salads, breakfasts, burgers, and a host of daily specials, like roast turkey, fresh fish, chicken Kiev, meatloaf and Steak Diane, there is a full page on the back of the menu devoted to home cooked Portuguese food, which draws a devoted clientele of its own. Owned and operated by the husband and wife team of Linda and Fernando Santos and a staff of waiters, cooks, bussers under their attentive and caring eyes, the restaurant makes sure that the customer is always king, which makes for laughter and conviviality without interruption.\u003c/p>\n\u003cp>Our recent visit found the whole restaurant decorated for Halloween with hundreds of photos of staff and customers hand-mounted on the walls, and a multitude of pumpkins and masks making it a real party setting. This is a place where the owners and staff know the customers after a few visits and strive to make each one feel part of the family.\u003c/p>\n\u003cp>Never to be neglected are the housemade desserts put out by Linda, including cheesecakes of every description, apple and pumpkin pies, rice pudding, and Santos’ equally intoxicating chocolate mousse. The love they and the staff have for this restaurant is contagious, and it is also shared by the staff and almost all the customers, who return time and time again to this true family restaurant, where the abundance and love of fresh ingredients and quality preparations are celebrated with creativity and care.\u003c/p>\n\u003cp>Linda and Santos even grow the multitude of fresh flowers that adorn every table year round. This is a must visit for every local and visitor alike.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/karen-soo-hoo.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Musician\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Viognier\u003cbr>\n\u003cstrong>Reviewed The Grubstake:\u003c/strong> Saturday, September 23, 2006\u003c/p>\n\u003cp>I entered the “converted railroad car diner” known as The Grubstake and knew that I would be in for a nice surprise. I walked into a cozy little diner filled with the warm vibe of being a family-owned restaurant. Adorning the walls were colorful murals and street scenes. I was pleased by the lack of pretension, as it was a definite jeans and tee shirt kind of place.\u003c/p>\n\u003cp>The first thing that came to mind when I saw the menu was “comfort food.” The Grubstake offered a fanfare of hearty American-style breakfast items, steaks/chops, and burgers. However, what I found intriguing was “The Portuguese Corner” of the menu. Admittedly, I am an “all day breakfast kind of girl,” so I found it tempting to just order breakfast for dinner. However, I was set on trying something new, so I selected some traditional Portuguese dishes in an attempt to broaden my culinary horizons. I began my meal with a hearty bowl of Caldo Verde Soup. A charming terra cotta bowl set the stage for the piping hot soup. This rich broth consisted of chopped kale, which still had a nice bite to it, potatoes, and possibly a hint of fish stock. I enjoyed it but I felt it was slightly over salted. That was surprising for me because I, admittedly, love salt. Other than that, it really was a comforting dish against the settling fog outside. For my main course, I selected a dish called Bacalhau à Gomes de Sà. The entree arrived nestled in a lovely terra cotta platter similar in appearance to the Spanish styled cazuela. The dish was a combination of traditional Portuguese salt cod (bacalhau) (it was well soaked and not the least bit salty), sautéed onions, chopped bits of hard cooked egg, minced parsley, and olives. It was very flavorful dish. I felt pleased with my selection. It definitely was in keeping with my initial “comfort food” assesment. By the end of my meal, I was really too full to even attempt dessert. However, I know I will return to give their homemade pies and flan a try.\u003c/p>\n\u003cp>– Portion size: Good/generous\u003c/p>\n\u003cp>– Quality of food: Good/homestyle presentation\u003c/p>\n\u003cp>– Service: Good. It was also a pleasure to meet the owner who invited me back.\u003c/p>\n\u003cp>– Décor and atmosphere: Mix and match with a definite charm of being family owned.\u003c/p>\n\u003cp>– Bang for buck: Value priced/inexpensive\u003c/p>\n\u003cp>– Comfort: Comfortable…a neighborhood feel…nice place for locals without the “locals only mindset.”\u003c/p>\n\u003cp>– Wine service (if applicable)\u003c/p>\n\u003cp>– Noise level: Quiet at the time I was there…\u003c/p>\n\u003cp>– Wait for table: No waiting\u003c/p>\n\u003cp>– Food arrival speed: My entree took about 15-20 minutes to arrive, which, as stated on the menu, was due to baking time.\u003c/p>\n\u003cp>I like the funky neighborhood around Polk. There are lots of colorful characters meandering the streets. It is a “come as you are” scene and The Grubstake fits right in. As a musician, I’ve played in a few clubs in that area and it would’ve been nice to know about it, as it stays open on the weekends until 4 AM! (In keeping with musician hours). Parking is a gamble in that area, but there are a few parking garages. I’d recommend The Grubstake to folks who want a value priced/hearty meal.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mark-rhoades.jpg\" alt=\"Mark\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mark\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director Public Relations\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Charanga\u003cbr>\n\u003cstrong>Reviewed The Grubstake:\u003c/strong> Tuesday, September 19, 2006\u003c/p>\n\u003cp>Everyone should try The Grubstake at least once because is it a San Francisco Institution. The service was great. It felt like a Mom and Pop restaurant. The staff was very warm and kind. The portions were generous. The prices were fair.\u003c/p>\n\u003cp>It is open until 4:00 AM. Face it, San Francisco closes at 9:00 PM or 10:00 PM. There is not much open after that time. I know The Grubstake is famous for people going there after 2 AM when the bars close. I so glad that the show did not make us go at that time, as I am sure that it is packed at that time.\u003c/p>\n\u003cp>We did go on a Tuesday night, and it was busy from 7 PM to 9 PM. However, we did not have to wait for a table. It was a mixed group of people, but the majority was a hot and sexy senior citizen crowd, laughing and having fun. I did notice that quite of few tables ordered the steak and fries as I did.\u003c/p>\n\u003cp>I started the meal with the linguiça appetizer. It came with a toasted French roll and butter. The French roll looked like a dinner roll to me, but I was happy with it, as I try not to eat butter and white bread so this was heaven for me. I felt like I was breaking all the rules. Crazy!!!\u003c/p>\n\u003cp>I would go back to The Grubstake just for this appetizer alone. The steak had a lot of flavor but a little tough. Since there are so many great steakhouses in San Francisco, I would probably not choose The Grubstake.\u003c/p>\n\u003cp>The dessert was ok. I had the blueberry cheesecake. I would not go back for the cheesecake.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To sum it up, if it was late at night and I was in the neighborhood, I would go there, especially with a group of friends to people watch. It would be more interesting watching the reality of this crowd than it would be to watch reality TV at home.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Grubstake: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=266\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=263\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Fernando Santos\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Bacalhau à Gomes de Sà\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Portuguese\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA traditional Portuguese dish of codfish, potatoes, onion, hard cooked egg, parsley and olives.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2 cloves of garlic, chopped\u003cbr>\n1 small yellow onion, chopped\u003cbr>\nOlive oil\u003cbr>\n10 ounces dry salt codfish, boiled and squeezed dry\u003cbr>\n2 medium red potatoes, boiled\u003cbr>\nParsley, chopped\u003cbr>\nSalt\u003cbr>\nPepper\u003cbr>\nOlives, chopped\u003cbr>\n1 hardboiled egg, chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In frying pan, sauté the garlic and onions in olive oil until brown.\u003c/p>\n\u003cp>2. Add the codfish and boiled potatoes and chopped parsley and cook on low for ten minutes. Remove from heat and add the olives, salt, pepper, and chopped egg.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nVinho Verde (white Wine)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Grubstake: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=266\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=263\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Fernando Santos\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Bacalhau à Gomes de Sà\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Portuguese\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA traditional Portuguese dish of codfish, potatoes, onion, hard cooked egg, parsley and olives.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2 cloves of garlic, chopped\u003cbr>\n1 small yellow onion, chopped\u003cbr>\nOlive oil\u003cbr>\n10 ounces dry salt codfish, boiled and squeezed dry\u003cbr>\n2 medium red potatoes, boiled\u003cbr>\nParsley, chopped\u003cbr>\nSalt\u003cbr>\nPepper\u003cbr>\nOlives, chopped\u003cbr>\n1 hardboiled egg, chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In frying pan, sauté the garlic and onions in olive oil until brown.\u003c/p>\n\u003cp>2. Add the codfish and boiled potatoes and chopped parsley and cook on low for ten minutes. Remove from heat and add the olives, salt, pepper, and chopped egg.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nVinho Verde (white Wine)\u003c/p>\n\n\u003c/div>\u003c/p>",
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