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"content": "\u003cp>\u003cstrong>Charanga\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=264\">reviews\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/charanga1.jpg\" alt=\"Charanga\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/charanga5.jpg\" alt=\"Charanga\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/charanga2.jpg\" alt=\"Charanga\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/charanga3.jpg\" alt=\"Charanga\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/charanga6.jpg\" alt=\"Charanga\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/charanga14.jpg\" alt=\"Charanga\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2351 Mission Street (at 19th Street)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=charanga+san+francisco&layer=&ie=UTF8&z=18&ll=37.760643,-122.419184&spn=0.002905,0.003712&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), paid parking lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-282-1813\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:charangasf@comcast.net\">charangasf@comcast.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.charangasf.com\" target=\"_blank\" rel=\"noopener\">www.charangasf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Gabriela Salas\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Gabriela Salas\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Rita Abraldes\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Pan-Latin\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Ceviche Chino Latino (Ahi Tuna, Ginger, and Lime); Lechon Asado: Cuban-Style Roast Pork Leg Marinated in Citrus, Garlic and Oregano; Sauteed Shrimp and Calamari with Hot Chiles and Coconut Rice\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine, Soju, sake, and wine cocktails\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 5:30pm-10:00pm\u003cbr>\nWednesday: 5:30pm-10:00pm\u003cbr>\nThursday: 5:30pm-11:00pm\u003cbr>\nFriday: 5:30pm-11:00pm\u003cbr>\nSaturday: 5:30pm-11:00pm\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, private parties, and catered events\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, only for parties of 8 or more\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes, except restrooms are not wheelchair accessible\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, front patio seating, weather permitting\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-282-1813\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:charangasf@comcast.net\">charangasf@comcast.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.charangasf.com\" target=\"_blank\" rel=\"noopener\">www.charangasf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Gabriela Salas\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Gabriela Salas\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Rita Abraldes\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Pan-Latin\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Ceviche Chino Latino (Ahi Tuna, Ginger, and Lime); Lechon Asado: Cuban-Style Roast Pork Leg Marinated in Citrus, Garlic and Oregano; Sauteed Shrimp and Calamari with Hot Chiles and Coconut Rice\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine, Soju, sake, and wine cocktails\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 5:30pm-10:00pm\u003cbr>\nWednesday: 5:30pm-10:00pm\u003cbr>\nThursday: 5:30pm-11:00pm\u003cbr>\nFriday: 5:30pm-11:00pm\u003cbr>\nSaturday: 5:30pm-11:00pm\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, private parties, and catered events\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, only for parties of 8 or more\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes, except restrooms are not wheelchair accessible\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, front patio seating, weather permitting\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Charanga: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=267\">restaurant info\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/charanga16.jpg\" alt=\"Charanga\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/charanga18.jpg\" alt=\"Charanga\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/charanga20.jpg\" alt=\"Charanga\" hspace=\"3\">\u003cbr>\nYuca Frita: Fried Cassava Root with Chipotle Aïoli; Arroz Con Pollo: Plantains, Black Beans, and Chicken; Budin de Pan Con Caramelo: Rum Raisin Bread Pudding with Caramel Sauce\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 Charanga:\u003c/strong> Tuesday, September 26, 2006\u003c/p>\n\u003cp>This is a Latin restaurant specializing in Cuban and Costa Rican cuisine. City Search has named it the top Latin restaurant for the past three years, and it has been a favorite in \u003ci>San Francisco Weekly\u003c/i>. I have been going to this restaurant for the past four years. It’s been open for nine years now.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most restaurants have a few great dishes that people go for and love. You cannot miss with any of the dishes. In all honesty, every dish I’ve had has been great.\u003c/p>\n\u003cp>I love everything, and I cannot say enough nice things about it. I have taken my family, friends, and co-workers. It is always good every time I go or recommend it. The prices are great and the portions are good as well.\u003c/p>\n\u003cp>We started off the meal with the yuca frita, which are basically short steak fries that you dip in homemade chipotle aïoli. We also had the ceviche, which is ahi tuna marinated in lime, soy sauce, and ginger. It is light and flavorful and refreshing.\u003c/p>\n\u003cp>I had the Niman Ranch steak. It was so moist that you did not need a knife. My friend had the sautéed shrimp and calamari; this dish is complete heaven. Everyone should try this dish once. \u003ci>SF Weekly\u003c/i> voted this as their favorite on Charanga’s menu.\u003c/p>\n\u003cp>I had the mango and blueberry baked crisp, which is a Latin style cobbler topped with vanilla ice cream. My friend had the Mexican chocolate cake. It came warm with caramel sauce. It was flavorful without being too sweet.\u003c/p>\n\u003cp>I absolutely love the owner, Gabby. She knows all the customers and pops out of the kitchen every so often to check on her guests and ensure that everyone is enjoying themselves and the food.\u003c/p>\n\u003cp>I see families, dates, big groups of friends, all ages, and ethnicities. This is an old Latin family restaurant feel. I am a big fan of the famous San Francisco artist Deborah Walker whose paintings are on the walls.\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 Charanga:\u003c/strong> Thursday, September 21, 2006\u003c/p>\n\u003cp>Charanga is a neighborhood “nuevo Latin American” restaurant, featuring a large plate tapas menu from Central American Islands and countries seldom seen in San Francisco eateries. A long, narrow room with 16-foot ceilings, colored spot lighting, a single ceiling fan, rustic hardwood floors, simple wood tables and chairs, pottery, and artifacts mixed with vibrant paintings in exotic colors, representing the area the food and drinks focus on.\u003c/p>\n\u003cp>The dining room was full with an eclectic mix of large families, hipsters, straight and gay couples, and even a solo diner or two. It reminded me of many small and intimate cafes one finds scattered around coastal tourist areas of Costa Rica, Cuba, and Puerto Rico, where sexy music lolls guests into serene vacation scenes of freedom from the workday blues.\u003c/p>\n\u003cp>The food is lush and rich, using fine, fresh produce, fish, meats, and poultry, and slow cooked with lots of mild yet flavorful seasonings. The salad was served just seconds before my entrée, which filled the small table to capacity and left no room for a wine glass or my bread plate. The food outshone the minor detractions from the spare setting and charming but amateur service. The setting, music, colors, and other guests made for a fun and joyful evening dinner experience. Portions are generous, and I hope you save room for dessert because they have some very good choices, including a great ginger cake with coconut ice cream and a wonderful fresh fruit crisp with vanilla bean ice cream. Imported beers and ginger lemonade along with bottled waters and soda join wine, coffee, and teas in the beverage category.\u003c/p>\n\u003cp>Parking is a real problem in the Mission, so I used public transit and had no problems, but the neighborhood can be a little sketchy, so be careful. Prices are approximately $7.00 for salads and appetizers, $12.00 to $17.00 for entrees and $6.00 for all desserts. A sophisticated but limited wine list is fairly priced, and they offer a wide selection of sake-based fresh fruit cocktails, ports, and after dinner libations as well as non-alcoholic drinks.\u003c/p>\n\u003cp>I plan on going back and will recommend Charanga to friends.\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 Charanga:\u003c/strong> Tuesday, September 25, 2006\u003c/p>\n\u003cp>Like most Americans, I’ve never been to Cuba before. But one step inside the wrought iron grills and the heavy black doors of Charanga, I felt instantly transported to a bodega in the heart of Havana. Coloful photographs and paintings of Cuban life lined the pastel colored walls. Articles like musical instruments, cooking pans, colorful dolls, pottery, and empty cigar boxes studded the walls, too. The high ceilings, old hardwood floors, ceiling fan, and red brick walls all added to its character. Lively music filled the air, and I loved the pulse of the Afro-Cuban rhythms.\u003c/p>\n\u003cp>I was seated at a simple wooden table with a set of small wooden salt and pepper cellars. I began my meal with a wonderful appetizer of yuca frita (fried cassava root). It was accompanied by a spicy chipotle aïoli. I know this is very selfish thing to say but I was so happy that I didn’t have to share that plate with anyone. I ate them all because they were so delicious! From the first bite to the last was this infusion of crispy texture seasoned just right moving into a light and fluffy center…just like a buttery potato. It’s always a nice surprise to be reminded of the importance of simple flavors. They really made my meal worthwhile.\u003c/p>\n\u003cp>For my entree, I selected the arroz con pollo (chicken and rice). A charming blue dish was heaped with a steaming mound of spicy rice infused with tender pieces of stewed chicken, plump raisins, green olives, peas, and cilantro. The garnishes were lovely elongated plantain chips and some thinly sliced grilled chayote squash. On the side of the plate were delicious homestyle Cuban black beans. I sipped on a refreshing glass of red sangria as I ate my meal. The entree portion was just too big to finish. Even though I didn’t think I could eat another bite, I gave in and ordered budin de pan con Caramelo. An incredible plate of rum raisin bread pudding arrived topped with carmel sauce and a mix of fresh mangos and strawberry garnishes. Sadly, I could only eat a few bites of this masterpiece. I needed a stretcher or at least a good turn on the dance floor to work off my fabulous meal at Charanga! I know I will return just for the yuca frita!\u003c/p>\n\u003cp>– Portion size: Very generous; each plate is enough for two people.\u003c/p>\n\u003cp>– Quality of food: Excellent, very fresh and tasted like home cooking!\u003c/p>\n\u003cp>– Service: Good/fair. There were only two other people there when I ate and I had to remind my waiter about my sangria order, but it wasn’t a big deal.\u003c/p>\n\u003cp>– Décor and atmosphere: Charming. It really goes well with the theme and menu of the restaurant.\u003c/p>\n\u003cp>– Bang for buck: Excellent. Like I said, the portions are generous. Eventhough I spent $37, two people would’ve had more than enough to share.\u003c/p>\n\u003cp>– Comfort: Very comfortable…friendly staff…good vibes\u003c/p>\n\u003cp>– Noise level: Moderate…I’m sure with the high ceilings it could get noisy…but I think that that would only enhance the venue.\u003c/p>\n\u003cp>– Wait for table: None; was seated immediately.\u003c/p>\n\u003cp>– Food arrival speed: Maybe 5-7 minutes; food was piping hot!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You can always find some kind of adventure in and around the Mission District. Parking in the area is probably sketchy at best. Luckily, there are parking garages and BART is easily accessible. The staff was very personable. After my meal, the owner Gabby, came out to greet me and invited me back for one of their special tasting dinners. The waiter even gave me tips on how to make my own version of yuca frita. I am so going to make it now! I will definitely recommend and return to Charanga!!!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n 2351 Mission Street (at 19th Street)\r\nSan Francisco, CA 94110\r\n\u003cstrong>Phone:\u003c/strong> 415-282-1813\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.charangasf.com\" target=\"_blank\" rel=\"noopener\">www.charangasf.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Pan-Latin\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Charanga: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=267\">restaurant info\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/charanga16.jpg\" alt=\"Charanga\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/charanga18.jpg\" alt=\"Charanga\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/charanga20.jpg\" alt=\"Charanga\" hspace=\"3\">\u003cbr>\nYuca Frita: Fried Cassava Root with Chipotle Aïoli; Arroz Con Pollo: Plantains, Black Beans, and Chicken; Budin de Pan Con Caramelo: Rum Raisin Bread Pudding with Caramel Sauce\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 Charanga:\u003c/strong> Tuesday, September 26, 2006\u003c/p>\n\u003cp>This is a Latin restaurant specializing in Cuban and Costa Rican cuisine. City Search has named it the top Latin restaurant for the past three years, and it has been a favorite in \u003ci>San Francisco Weekly\u003c/i>. I have been going to this restaurant for the past four years. It’s been open for nine years now.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most restaurants have a few great dishes that people go for and love. You cannot miss with any of the dishes. In all honesty, every dish I’ve had has been great.\u003c/p>\n\u003cp>I love everything, and I cannot say enough nice things about it. I have taken my family, friends, and co-workers. It is always good every time I go or recommend it. The prices are great and the portions are good as well.\u003c/p>\n\u003cp>We started off the meal with the yuca frita, which are basically short steak fries that you dip in homemade chipotle aïoli. We also had the ceviche, which is ahi tuna marinated in lime, soy sauce, and ginger. It is light and flavorful and refreshing.\u003c/p>\n\u003cp>I had the Niman Ranch steak. It was so moist that you did not need a knife. My friend had the sautéed shrimp and calamari; this dish is complete heaven. Everyone should try this dish once. \u003ci>SF Weekly\u003c/i> voted this as their favorite on Charanga’s menu.\u003c/p>\n\u003cp>I had the mango and blueberry baked crisp, which is a Latin style cobbler topped with vanilla ice cream. My friend had the Mexican chocolate cake. It came warm with caramel sauce. It was flavorful without being too sweet.\u003c/p>\n\u003cp>I absolutely love the owner, Gabby. She knows all the customers and pops out of the kitchen every so often to check on her guests and ensure that everyone is enjoying themselves and the food.\u003c/p>\n\u003cp>I see families, dates, big groups of friends, all ages, and ethnicities. This is an old Latin family restaurant feel. I am a big fan of the famous San Francisco artist Deborah Walker whose paintings are on the walls.\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 Charanga:\u003c/strong> Thursday, September 21, 2006\u003c/p>\n\u003cp>Charanga is a neighborhood “nuevo Latin American” restaurant, featuring a large plate tapas menu from Central American Islands and countries seldom seen in San Francisco eateries. A long, narrow room with 16-foot ceilings, colored spot lighting, a single ceiling fan, rustic hardwood floors, simple wood tables and chairs, pottery, and artifacts mixed with vibrant paintings in exotic colors, representing the area the food and drinks focus on.\u003c/p>\n\u003cp>The dining room was full with an eclectic mix of large families, hipsters, straight and gay couples, and even a solo diner or two. It reminded me of many small and intimate cafes one finds scattered around coastal tourist areas of Costa Rica, Cuba, and Puerto Rico, where sexy music lolls guests into serene vacation scenes of freedom from the workday blues.\u003c/p>\n\u003cp>The food is lush and rich, using fine, fresh produce, fish, meats, and poultry, and slow cooked with lots of mild yet flavorful seasonings. The salad was served just seconds before my entrée, which filled the small table to capacity and left no room for a wine glass or my bread plate. The food outshone the minor detractions from the spare setting and charming but amateur service. The setting, music, colors, and other guests made for a fun and joyful evening dinner experience. Portions are generous, and I hope you save room for dessert because they have some very good choices, including a great ginger cake with coconut ice cream and a wonderful fresh fruit crisp with vanilla bean ice cream. Imported beers and ginger lemonade along with bottled waters and soda join wine, coffee, and teas in the beverage category.\u003c/p>\n\u003cp>Parking is a real problem in the Mission, so I used public transit and had no problems, but the neighborhood can be a little sketchy, so be careful. Prices are approximately $7.00 for salads and appetizers, $12.00 to $17.00 for entrees and $6.00 for all desserts. A sophisticated but limited wine list is fairly priced, and they offer a wide selection of sake-based fresh fruit cocktails, ports, and after dinner libations as well as non-alcoholic drinks.\u003c/p>\n\u003cp>I plan on going back and will recommend Charanga to friends.\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 Charanga:\u003c/strong> Tuesday, September 25, 2006\u003c/p>\n\u003cp>Like most Americans, I’ve never been to Cuba before. But one step inside the wrought iron grills and the heavy black doors of Charanga, I felt instantly transported to a bodega in the heart of Havana. Coloful photographs and paintings of Cuban life lined the pastel colored walls. Articles like musical instruments, cooking pans, colorful dolls, pottery, and empty cigar boxes studded the walls, too. The high ceilings, old hardwood floors, ceiling fan, and red brick walls all added to its character. Lively music filled the air, and I loved the pulse of the Afro-Cuban rhythms.\u003c/p>\n\u003cp>I was seated at a simple wooden table with a set of small wooden salt and pepper cellars. I began my meal with a wonderful appetizer of yuca frita (fried cassava root). It was accompanied by a spicy chipotle aïoli. I know this is very selfish thing to say but I was so happy that I didn’t have to share that plate with anyone. I ate them all because they were so delicious! From the first bite to the last was this infusion of crispy texture seasoned just right moving into a light and fluffy center…just like a buttery potato. It’s always a nice surprise to be reminded of the importance of simple flavors. They really made my meal worthwhile.\u003c/p>\n\u003cp>For my entree, I selected the arroz con pollo (chicken and rice). A charming blue dish was heaped with a steaming mound of spicy rice infused with tender pieces of stewed chicken, plump raisins, green olives, peas, and cilantro. The garnishes were lovely elongated plantain chips and some thinly sliced grilled chayote squash. On the side of the plate were delicious homestyle Cuban black beans. I sipped on a refreshing glass of red sangria as I ate my meal. The entree portion was just too big to finish. Even though I didn’t think I could eat another bite, I gave in and ordered budin de pan con Caramelo. An incredible plate of rum raisin bread pudding arrived topped with carmel sauce and a mix of fresh mangos and strawberry garnishes. Sadly, I could only eat a few bites of this masterpiece. I needed a stretcher or at least a good turn on the dance floor to work off my fabulous meal at Charanga! I know I will return just for the yuca frita!\u003c/p>\n\u003cp>– Portion size: Very generous; each plate is enough for two people.\u003c/p>\n\u003cp>– Quality of food: Excellent, very fresh and tasted like home cooking!\u003c/p>\n\u003cp>– Service: Good/fair. There were only two other people there when I ate and I had to remind my waiter about my sangria order, but it wasn’t a big deal.\u003c/p>\n\u003cp>– Décor and atmosphere: Charming. It really goes well with the theme and menu of the restaurant.\u003c/p>\n\u003cp>– Bang for buck: Excellent. Like I said, the portions are generous. Eventhough I spent $37, two people would’ve had more than enough to share.\u003c/p>\n\u003cp>– Comfort: Very comfortable…friendly staff…good vibes\u003c/p>\n\u003cp>– Noise level: Moderate…I’m sure with the high ceilings it could get noisy…but I think that that would only enhance the venue.\u003c/p>\n\u003cp>– Wait for table: None; was seated immediately.\u003c/p>\n\u003cp>– Food arrival speed: Maybe 5-7 minutes; food was piping hot!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can always find some kind of adventure in and around the Mission District. Parking in the area is probably sketchy at best. Luckily, there are parking garages and BART is easily accessible. The staff was very personable. After my meal, the owner Gabby, came out to greet me and invited me back for one of their special tasting dinners. The waiter even gave me tips on how to make my own version of yuca frita. I am so going to make it now! I will definitely recommend and return to Charanga!!!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Viognier, The Restaurant at Draeger’s\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=265\">reviews\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/viognier1.jpg\" alt=\"Viognier\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viognier4.jpg\" alt=\"Viognier\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viognier9.jpg\" alt=\"Viognier\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viognier10.jpg\" alt=\"Viognier\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viognier3.jpg\" alt=\"Viognier\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viognier19.jpg\" alt=\"Viognier\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n222 East Fourth Avenue (at South Ellsworth Avenue)\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=viognier+san+mateo&layer=&ie=UTF8&z=14&ll=37.563018,-122.314825&spn=0.046605,0.059395&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), paid parking lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-685-3727\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:viogniergm@draegers.com\">viogniergm@draegers.com\u003c/a> (general manager)\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.viognierrestaurant.com\" target=\"_blank\" rel=\"noopener\">www.viognierrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> The Draeger Family\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Michael Greuel\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> May Yee\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Rustic Southern French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Charcuterie specialties\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25 per 750 ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 bottles per party\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nTuesday: 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nWednesday: 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nThursday: 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nFriday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nSaturday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nSunday: 11:30am-2:30pm (brunch), 5:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, prefix menu\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Always available\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes, but not recommended\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> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Sometimes\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> At least one hour in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong>Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n222 East Fourth Avenue (at South Ellsworth Avenue)\r\nSan Mateo, CA 94401\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=viognier+san+mateo&layer=&ie=UTF8&z=14&ll=37.563018,-122.314825&spn=0.046605,0.059395&om=1&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 650-685-3727\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.viognierrestaurant.com\" target=\"_blank\" rel=\"noopener\">www.viognierrestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Rustic Southern French\r\n\u003cstrong>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=265\">Reviews\u003c/a>\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Viognier, The Restaurant at Draeger’s\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=265\">reviews\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/viognier1.jpg\" alt=\"Viognier\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viognier4.jpg\" alt=\"Viognier\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viognier9.jpg\" alt=\"Viognier\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viognier10.jpg\" alt=\"Viognier\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viognier3.jpg\" alt=\"Viognier\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viognier19.jpg\" alt=\"Viognier\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n222 East Fourth Avenue (at South Ellsworth Avenue)\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=viognier+san+mateo&layer=&ie=UTF8&z=14&ll=37.563018,-122.314825&spn=0.046605,0.059395&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), paid 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> 650-685-3727\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:viogniergm@draegers.com\">viogniergm@draegers.com\u003c/a> (general manager)\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.viognierrestaurant.com\" target=\"_blank\" rel=\"noopener\">www.viognierrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> The Draeger Family\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Michael Greuel\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> May Yee\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Rustic Southern French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Charcuterie specialties\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25 per 750 ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 bottles per party\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nTuesday: 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nWednesday: 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nThursday: 11:30am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nFriday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nSaturday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nSunday: 11:30am-2:30pm (brunch), 5:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, prefix menu\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Always available\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes, but not recommended\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> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Sometimes\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> At least one hour in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong>Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Viognier: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=268\">restaurant info\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/viognier14.jpg\" alt=\"Viognier\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viognier18.jpg\" alt=\"Viognier\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viognier20.jpg\" alt=\"Viognier\" hspace=\"3\">\u003cbr>\nPetite Charcuterie Plate: Pâté with Fruit Conserve, Fois Gras with Minced Black Truffles, and Rillette; Herb and Lavender Encrusted Lamb Chops with Potato Purée and Braised Lamb Morsels, Summer Vegetables, Wild Mushrooms with a Red Wine Reduction; Parchment-Baked Figs and Raspberries\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 Viognier:\u003c/strong> Thursday, September 21, 2006\u003c/p>\n\u003cp>From the moment I arrived a Viognier, I knew that I would have a wonderful dining experience. When I walked into the restaurant, I was immediately greeted by the concierge, who showed me to a lovely booth by their cozy fireplace. The restaurant was decorated in a modern yet casual style. Elements of wood, stone and glass were apparent. Earth tones and vases of sunflowers offered a warm and inviting atmosphere. My place setting was a lovely saffron-colored charger with a paisley mosaic design with a gold rim. It was a nice contrast to the cream colored linens on the table. I fancied the sterling Laguiole steak knife with its trademark “little bee” above the handle. I purchased the farmer’s version of this knife during my trip to Paris a few years ago. A glowing votive candle and a silver bud vase with a lavender calla lily accented the table nicely.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Under the direction of Chef Michael Greuel, I was presented with a fabulous meal. It was consistent with my expectations of rustic French cuisine. I began with a glass of Maso Cavali Pinot Grigio. My waiter then surprised me with a wonderful amuse bouche consisting of a crostini with smoked salmon and crème fraîche with a julienne of apples and chives. It was lovely. I selected their signature charcuterie platter as my appetizer. The samples of rillette, pâté with a fruit conserve, and the foie gras with minced black truffles were a perfect match with my selection of warm homemade breads. I was in heaven!\u003c/p>\n\u003cp>My entree selection was the herb and lavender-encrusted lamb chops with a potato purée with morsels of braised lamb. Tender summer vegetables and wild mushrooms dotted the plate. A rich red wine and natural jus reduction glazed the plate. It was a wonderful and generous portion.\u003c/p>\n\u003cp>Even though I didn’t think I could eat another bite, I gave in and selected one of their Grand Desserts of figs and raspberries baked in parchment. It was presented in a little parchment package secured with bamboo toothpicks. The waiter presented it tableside and skillfully opened it with a small pair of scissors and small silver tongs. It was an artful pairing of fruit with a sliver of bay leaf for contrasting flavor. A yogurt mousse and almond financiers enhanced this dessert.\u003c/p>\n\u003cp>This was truly an amazing meal. I think you would agree.\u003c/p>\n\u003cp>– Portion size: Substantial entree for French faire. The appetizer was in keeping with the counterpoint of the richness of the menu items.\u003c/p>\n\u003cp>– Quality of food: Superb! They utilized seasonal items and prepared all the dishes with quality ingredients. The cooking staff adheres to skillful execution and artistic presentation.\u003c/p>\n\u003cp>– Service: Impeccable. The top-of-the-line waitstaff enhanced the dining experience.\u003c/p>\n\u003cp>– Décor and atmosphere: Warm and inviting. Low lighting and candle accents. Low volume jazz flowed through the restaurant. A stone fireplace added a lovely glow and character to a room steeped in earth tones. Enhancements came from the elements of hardwood flooring, high ceilings, large bay windows, and deep crown molding. The booth was very comfortable, and it was accentuated by tapestry backing and leather seating.\u003c/p>\n\u003cp>– Bang for buck: Pricey, but well worth the money spent. It was a total dining experience; not just having dinner.\u003c/p>\n\u003cp>– Comfort: Very comfortable. They’ve created an “unrushed” dinner. You start to relax the moment you enter the establishment.\u003c/p>\n\u003cp>– Wine service (if applicable): Although I am not much of a wine drinker, the wine list appeared to be extensive.\u003c/p>\n\u003cp>– Noise level: Low noise level. It was very quiet and the acoustics maintained a comfortable level even though there was a cooking class going on in the next room.\u003c/p>\n\u003cp>Viognier is a French restaurant located above Draeger’s Epicurean Center. For any foodie, it is an amazing place to shop, explore, and eat. Draeger’s boasts a flower market, a bakery, deli-service, sushi maker, wine boutique, a REAL butcher counter, a professional cookware shop, gift and cookbook library, and a cooking school. I could live there…seriously. It has great parking and easy access to Caltrain (two blocks away).\u003c/p>\n\u003cp>It’s a special restaurant that really forces you to relax and enjoy your dining experience in keeping with the French manner. Americans tend to eat and run. Viognier is the reinforcement to taking time to truly enjoy your meal. As I dined, a mother/daughter (adult) team was seated in the booth in front of me. It became apparent that the mother was a novice to French food and loved it. She asked the waiter if the crème fraîche could be purchased downstairs in Draegers. He said, “Yes.” The daughter then replied, “My mother wants to buy everything now!” Behind me sat a Frenchman who obviously found comfort in the food of his country. Both parties were a nice contrast in my dining experience.\u003c/p>\n\u003cp>In the salon next to the restaurant, a cooking class was in session. Chef Tom Douglas was the instructor. He was the James Beard Foundation Award 1994 Winner Best Chef of the Northwest. He was demonstrating his famous crab cakes. Admittedly, I glanced through the windows as I dined. I secretly wished I could’ve joined the class after my memorable meal. I would definitely recommend Viognier to my family and friends.\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 Viognier:\u003c/strong> Saturday, September 23, 2006\u003c/p>\n\u003cp>The service was wonderful. They called me Mr. Rhoades. They were so thoughtful, helpful and friendly. I feel the quality of the food was very good.\u003c/p>\n\u003cp>We started the meal with the charcuterie — the large platter — all were made on site. We ordered the large sampler platter for $29. We all enjoyed it, and the waiter did a wonderful job of describing the different meats. It was a promising start.\u003c/p>\n\u003cp>I also had two Cokes — these were fountain drinks — I really enjoyed the Cokes.\u003c/p>\n\u003cp>The bread was all baked there, so it was very fresh and hot. It was awesome. Plus they would give us more every time we asked, which I did quite a bit. The butter that they served had salt on it. It tasted great.\u003c/p>\n\u003cp>My two friends and I ordered off the prix fixe menu; it came with soup or salad and I chose the salad. My friends had the onion soup. Two of us chose the rib-eye steak as the entrée, and the other person chose the ahi tuna.\u003c/p>\n\u003cp>My salad was good. My friends really enjoyed the onion soup. It was flavored heartily with onion, and unlike other French restaurants, it did not have the heavy layer of melted cheese and crust. The steak was tender and moist, and the portion size was nice, about four ounces. It was a nice steak — very friendly. It came with collard greens and mushrooms. The collard greens were bland as were the mushrooms. My friend, who has a fondness for bland food, really enjoyed it. My friend who had the ahi tuna thought it was nondescript in contrast to other restaurants that do a really job on ahi tune, e.g. House, which has an amazing mustard sauce.\u003c/p>\n\u003cp>My friend had the lamb chops, which were not on the prix fixe menu and they were great! I would definitely recommend them and would go back just for that entrée. The lamb chops came with mashed potatoes.\u003c/p>\n\u003cp>The prix fixe menu came with a choice of sorbet or ice cream. Two of us choose the sobert, which was watermelon, melon, and cantaloupe; light and delicious! One of us chose the ice cream.\u003c/p>\n\u003cp>I enjoyed the lamb chops, the bread, and the Cokes. I would return just for that. After dinner, I was still hungry and went downstairs to Draeger’s where I proceeded to gobble up two cookies.\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 Viognier:\u003c/strong> Wednesday, September 27, 2006\u003c/p>\n\u003cp>I had heard and read much about Viognier but had resisted trying it because I’m suspect of grocers partnering with restaurant operators in schemes of expanding their bottom line at the cost of a primary focus in their business. I’m happy to say that Viognier is a pretty good white-linen dining room that complements one of the greatest independent grocery operations in existence, Draeger’s.\u003c/p>\n\u003cp>To me, the dining room felt like a cross between a Cheesecake Factory and a Denny’s in terms of design, because of the color choices, which were predominantly blonde woods, out of the can yellows, and burgundy wall shades. They all lent an institutional feel to the space. Sophisticated appointments, like reach-in floor to ceiling wine coolers, an exposed kitchen, and cheap lighting work together to eliminate the destination feelings of great dining rooms.\u003c/p>\n\u003cp>That said, the food was quite good, and the service was excellent. We were shown to a generous table for two that looked out through flowering vines from the 2nd level that Viognier occupies directly above the gourmet market. There is a full bar, expensive and sophisticated wine list, and trained servers who can guide the diner to smart pairings sure to help guests.\u003c/p>\n\u003cp>We went for lunch and first tried a silky and lush pumpkin soup with pear chutney and mascarpone, which was sensational. We then shared a salad made up of fresh greens with seared scallops and shrimp, ripe Haas avocado, and bacon in an inconsistently dressed vinaigrette, which lacked acidity. A generous serving of warm housemade breads and chilled butter were served and replenished throughout the meal by professional and attentive waitstaff, who were unseen but always close and observant.\u003c/p>\n\u003cp>I have always measured a good restaurant by the burger they serve, because it showcases so many important things a restaurant must do to make it a noteworthy contender to a burger aficionado, starting with the meat, bread or bun, produce, cheese, condiments, cooking, and presentation. As routine and simple as we think a great burger is, it is a big challenge to a full service restaurant because of the difference in cooking times and quality of all the ingredients that a good burger demands. I’m happy to say that Viognier’s burger is a good one and is worth a try. It was cooked to order, medium rare, and came with excellent heirloom tomatoes, butter lettuce, red onion, mustard, catsup, and mayonnaise. The bun had been grilled or toasted with a hint of butter and worked perfectly with the whole thing.\u003c/p>\n\u003cp>For dessert we shared a panna cotta, which was OK but not something I would accept again. With the produce department just below the restaurant, I’d expect a broader selection of fresh fruit pastries and sorbets, but that wasn’t our experience this visit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would visit Viognier again and will recommend it with a few simple reservations.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n222 East Fourth Avenue (at South Ellsworth Avenue)\r\nSan Mateo, CA 94401\r\n\u003cstrong>Phone:\u003c/strong> 650-685-3727\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.viognierrestaurant.com\" target=\"_blank\" rel=\"noopener\">www.viognierrestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Rustic Southern French\r\n\u003cstrong>Reviews:\u003c/strong> Summer 2006",
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"description": "Location:\r\n222 East Fourth Avenue (at South Ellsworth Avenue)\r\nSan Mateo, CA 94401\r\nPhone: 650-685-3727\r\nWebsite: www.viognierrestaurant.com\r\nType of Cuisine: Rustic Southern French\r\nReviews: Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Viognier: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=268\">restaurant info\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/viognier14.jpg\" alt=\"Viognier\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viognier18.jpg\" alt=\"Viognier\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/viognier20.jpg\" alt=\"Viognier\" hspace=\"3\">\u003cbr>\nPetite Charcuterie Plate: Pâté with Fruit Conserve, Fois Gras with Minced Black Truffles, and Rillette; Herb and Lavender Encrusted Lamb Chops with Potato Purée and Braised Lamb Morsels, Summer Vegetables, Wild Mushrooms with a Red Wine Reduction; Parchment-Baked Figs and Raspberries\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 Viognier:\u003c/strong> Thursday, September 21, 2006\u003c/p>\n\u003cp>From the moment I arrived a Viognier, I knew that I would have a wonderful dining experience. When I walked into the restaurant, I was immediately greeted by the concierge, who showed me to a lovely booth by their cozy fireplace. The restaurant was decorated in a modern yet casual style. Elements of wood, stone and glass were apparent. Earth tones and vases of sunflowers offered a warm and inviting atmosphere. My place setting was a lovely saffron-colored charger with a paisley mosaic design with a gold rim. It was a nice contrast to the cream colored linens on the table. I fancied the sterling Laguiole steak knife with its trademark “little bee” above the handle. I purchased the farmer’s version of this knife during my trip to Paris a few years ago. A glowing votive candle and a silver bud vase with a lavender calla lily accented the table nicely.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Under the direction of Chef Michael Greuel, I was presented with a fabulous meal. It was consistent with my expectations of rustic French cuisine. I began with a glass of Maso Cavali Pinot Grigio. My waiter then surprised me with a wonderful amuse bouche consisting of a crostini with smoked salmon and crème fraîche with a julienne of apples and chives. It was lovely. I selected their signature charcuterie platter as my appetizer. The samples of rillette, pâté with a fruit conserve, and the foie gras with minced black truffles were a perfect match with my selection of warm homemade breads. I was in heaven!\u003c/p>\n\u003cp>My entree selection was the herb and lavender-encrusted lamb chops with a potato purée with morsels of braised lamb. Tender summer vegetables and wild mushrooms dotted the plate. A rich red wine and natural jus reduction glazed the plate. It was a wonderful and generous portion.\u003c/p>\n\u003cp>Even though I didn’t think I could eat another bite, I gave in and selected one of their Grand Desserts of figs and raspberries baked in parchment. It was presented in a little parchment package secured with bamboo toothpicks. The waiter presented it tableside and skillfully opened it with a small pair of scissors and small silver tongs. It was an artful pairing of fruit with a sliver of bay leaf for contrasting flavor. A yogurt mousse and almond financiers enhanced this dessert.\u003c/p>\n\u003cp>This was truly an amazing meal. I think you would agree.\u003c/p>\n\u003cp>– Portion size: Substantial entree for French faire. The appetizer was in keeping with the counterpoint of the richness of the menu items.\u003c/p>\n\u003cp>– Quality of food: Superb! They utilized seasonal items and prepared all the dishes with quality ingredients. The cooking staff adheres to skillful execution and artistic presentation.\u003c/p>\n\u003cp>– Service: Impeccable. The top-of-the-line waitstaff enhanced the dining experience.\u003c/p>\n\u003cp>– Décor and atmosphere: Warm and inviting. Low lighting and candle accents. Low volume jazz flowed through the restaurant. A stone fireplace added a lovely glow and character to a room steeped in earth tones. Enhancements came from the elements of hardwood flooring, high ceilings, large bay windows, and deep crown molding. The booth was very comfortable, and it was accentuated by tapestry backing and leather seating.\u003c/p>\n\u003cp>– Bang for buck: Pricey, but well worth the money spent. It was a total dining experience; not just having dinner.\u003c/p>\n\u003cp>– Comfort: Very comfortable. They’ve created an “unrushed” dinner. You start to relax the moment you enter the establishment.\u003c/p>\n\u003cp>– Wine service (if applicable): Although I am not much of a wine drinker, the wine list appeared to be extensive.\u003c/p>\n\u003cp>– Noise level: Low noise level. It was very quiet and the acoustics maintained a comfortable level even though there was a cooking class going on in the next room.\u003c/p>\n\u003cp>Viognier is a French restaurant located above Draeger’s Epicurean Center. For any foodie, it is an amazing place to shop, explore, and eat. Draeger’s boasts a flower market, a bakery, deli-service, sushi maker, wine boutique, a REAL butcher counter, a professional cookware shop, gift and cookbook library, and a cooking school. I could live there…seriously. It has great parking and easy access to Caltrain (two blocks away).\u003c/p>\n\u003cp>It’s a special restaurant that really forces you to relax and enjoy your dining experience in keeping with the French manner. Americans tend to eat and run. Viognier is the reinforcement to taking time to truly enjoy your meal. As I dined, a mother/daughter (adult) team was seated in the booth in front of me. It became apparent that the mother was a novice to French food and loved it. She asked the waiter if the crème fraîche could be purchased downstairs in Draegers. He said, “Yes.” The daughter then replied, “My mother wants to buy everything now!” Behind me sat a Frenchman who obviously found comfort in the food of his country. Both parties were a nice contrast in my dining experience.\u003c/p>\n\u003cp>In the salon next to the restaurant, a cooking class was in session. Chef Tom Douglas was the instructor. He was the James Beard Foundation Award 1994 Winner Best Chef of the Northwest. He was demonstrating his famous crab cakes. Admittedly, I glanced through the windows as I dined. I secretly wished I could’ve joined the class after my memorable meal. I would definitely recommend Viognier to my family and friends.\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 Viognier:\u003c/strong> Saturday, September 23, 2006\u003c/p>\n\u003cp>The service was wonderful. They called me Mr. Rhoades. They were so thoughtful, helpful and friendly. I feel the quality of the food was very good.\u003c/p>\n\u003cp>We started the meal with the charcuterie — the large platter — all were made on site. We ordered the large sampler platter for $29. We all enjoyed it, and the waiter did a wonderful job of describing the different meats. It was a promising start.\u003c/p>\n\u003cp>I also had two Cokes — these were fountain drinks — I really enjoyed the Cokes.\u003c/p>\n\u003cp>The bread was all baked there, so it was very fresh and hot. It was awesome. Plus they would give us more every time we asked, which I did quite a bit. The butter that they served had salt on it. It tasted great.\u003c/p>\n\u003cp>My two friends and I ordered off the prix fixe menu; it came with soup or salad and I chose the salad. My friends had the onion soup. Two of us chose the rib-eye steak as the entrée, and the other person chose the ahi tuna.\u003c/p>\n\u003cp>My salad was good. My friends really enjoyed the onion soup. It was flavored heartily with onion, and unlike other French restaurants, it did not have the heavy layer of melted cheese and crust. The steak was tender and moist, and the portion size was nice, about four ounces. It was a nice steak — very friendly. It came with collard greens and mushrooms. The collard greens were bland as were the mushrooms. My friend, who has a fondness for bland food, really enjoyed it. My friend who had the ahi tuna thought it was nondescript in contrast to other restaurants that do a really job on ahi tune, e.g. House, which has an amazing mustard sauce.\u003c/p>\n\u003cp>My friend had the lamb chops, which were not on the prix fixe menu and they were great! I would definitely recommend them and would go back just for that entrée. The lamb chops came with mashed potatoes.\u003c/p>\n\u003cp>The prix fixe menu came with a choice of sorbet or ice cream. Two of us choose the sobert, which was watermelon, melon, and cantaloupe; light and delicious! One of us chose the ice cream.\u003c/p>\n\u003cp>I enjoyed the lamb chops, the bread, and the Cokes. I would return just for that. After dinner, I was still hungry and went downstairs to Draeger’s where I proceeded to gobble up two cookies.\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 Viognier:\u003c/strong> Wednesday, September 27, 2006\u003c/p>\n\u003cp>I had heard and read much about Viognier but had resisted trying it because I’m suspect of grocers partnering with restaurant operators in schemes of expanding their bottom line at the cost of a primary focus in their business. I’m happy to say that Viognier is a pretty good white-linen dining room that complements one of the greatest independent grocery operations in existence, Draeger’s.\u003c/p>\n\u003cp>To me, the dining room felt like a cross between a Cheesecake Factory and a Denny’s in terms of design, because of the color choices, which were predominantly blonde woods, out of the can yellows, and burgundy wall shades. They all lent an institutional feel to the space. Sophisticated appointments, like reach-in floor to ceiling wine coolers, an exposed kitchen, and cheap lighting work together to eliminate the destination feelings of great dining rooms.\u003c/p>\n\u003cp>That said, the food was quite good, and the service was excellent. We were shown to a generous table for two that looked out through flowering vines from the 2nd level that Viognier occupies directly above the gourmet market. There is a full bar, expensive and sophisticated wine list, and trained servers who can guide the diner to smart pairings sure to help guests.\u003c/p>\n\u003cp>We went for lunch and first tried a silky and lush pumpkin soup with pear chutney and mascarpone, which was sensational. We then shared a salad made up of fresh greens with seared scallops and shrimp, ripe Haas avocado, and bacon in an inconsistently dressed vinaigrette, which lacked acidity. A generous serving of warm housemade breads and chilled butter were served and replenished throughout the meal by professional and attentive waitstaff, who were unseen but always close and observant.\u003c/p>\n\u003cp>I have always measured a good restaurant by the burger they serve, because it showcases so many important things a restaurant must do to make it a noteworthy contender to a burger aficionado, starting with the meat, bread or bun, produce, cheese, condiments, cooking, and presentation. As routine and simple as we think a great burger is, it is a big challenge to a full service restaurant because of the difference in cooking times and quality of all the ingredients that a good burger demands. I’m happy to say that Viognier’s burger is a good one and is worth a try. It was cooked to order, medium rare, and came with excellent heirloom tomatoes, butter lettuce, red onion, mustard, catsup, and mayonnaise. The bun had been grilled or toasted with a hint of butter and worked perfectly with the whole thing.\u003c/p>\n\u003cp>For dessert we shared a panna cotta, which was OK but not something I would accept again. With the produce department just below the restaurant, I’d expect a broader selection of fresh fruit pastries and sorbets, but that wasn’t our experience this visit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 14 (214) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Buckeye Roadhouse\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=258\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=255\">reviews\u003c/a> |\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>Udupi Palace\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=260\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=257\">reviews\u003c/a> |\u003c/p>\n\u003cp>WATCH EPISODE ONLINE\u003cbr>\nhttps://www.youtube.com/watch?v=fr86c-TQRZ4\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/cp214iPod_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-season2a.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.\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Santi “Solane” Ripasso Valpolicella Classico Superiore, Italy $15\u003c/strong>\u003cbr>\nA value wine with complexity and class. Think of Solane as a “mini” Amarone — the famous red wine of northern Italy made with dried grapes. This cherry scented, vibrant and succulent red is made by repouring (\u003cem>ripasso\u003c/em>) regular Valpolicella red wine over Amarone’s remnants. Percolating through the dried fruit like water through a drip coffee machine, the resulting red is earthy, spicy, and fleshy. Pair it with osso bucco or a meat-lovers pizza.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Buckeye Roadhouse\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With a roaring fire, club-like feel, and hearty comfort food, the Buckeye is a Marin favorite. Its busy bar invites perching yourself on a stool and sipping a signature cocktail like a Strawberry Mojito or a Sausalito Sidecar. The wine list is loaded with recognizable names like \u003cstrong>Shafer’s classic Merlot from Napa Valley ($75)\u003c/strong>, but for the fun of it, look to their alternative white and reds sections. These portions of the wine list are organized by style from milder to stronger. For lighter styles don’t miss the \u003cstrong>D’Arie Rose from the Sierra Foothills ($35) \u003c/strong>or the luscious white \u003cstrong>Viognier from Alban Vineyards on California’s Central Coast ($42)\u003c/strong>. From Spain, the sassy white, \u003cstrong>Condes de Albarei Albarino ($32)\u003c/strong> marries with shellfish or salads. Reds to look for include the elegant \u003cstrong>Marimar Torres Pinot Noir ($56)\u003c/strong> and the bold Aussie \u003cstrong>Cabernet/Shiraz blend, Penfolds Bin 389 ($46)\u003c/strong>. This is a winning wine with a big Buckeye steak.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 14 (214) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Buckeye Roadhouse\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=258\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=255\">reviews\u003c/a> |\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>Udupi Palace\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=260\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=257\">reviews\u003c/a> |\u003c/p>\n\u003cp>WATCH EPISODE ONLINE\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/fr86c-TQRZ4'\n title='//www.youtube.com/embed/fr86c-TQRZ4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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/cp214iPod_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-season2a.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.\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Santi “Solane” Ripasso Valpolicella Classico Superiore, Italy $15\u003c/strong>\u003cbr>\nA value wine with complexity and class. Think of Solane as a “mini” Amarone — the famous red wine of northern Italy made with dried grapes. This cherry scented, vibrant and succulent red is made by repouring (\u003cem>ripasso\u003c/em>) regular Valpolicella red wine over Amarone’s remnants. Percolating through the dried fruit like water through a drip coffee machine, the resulting red is earthy, spicy, and fleshy. Pair it with osso bucco or a meat-lovers pizza.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Buckeye Roadhouse\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With a roaring fire, club-like feel, and hearty comfort food, the Buckeye is a Marin favorite. Its busy bar invites perching yourself on a stool and sipping a signature cocktail like a Strawberry Mojito or a Sausalito Sidecar. The wine list is loaded with recognizable names like \u003cstrong>Shafer’s classic Merlot from Napa Valley ($75)\u003c/strong>, but for the fun of it, look to their alternative white and reds sections. These portions of the wine list are organized by style from milder to stronger. For lighter styles don’t miss the \u003cstrong>D’Arie Rose from the Sierra Foothills ($35) \u003c/strong>or the luscious white \u003cstrong>Viognier from Alban Vineyards on California’s Central Coast ($42)\u003c/strong>. From Spain, the sassy white, \u003cstrong>Condes de Albarei Albarino ($32)\u003c/strong> marries with shellfish or salads. Reds to look for include the elegant \u003cstrong>Marimar Torres Pinot Noir ($56)\u003c/strong> and the bold Aussie \u003cstrong>Cabernet/Shiraz blend, Penfolds Bin 389 ($46)\u003c/strong>. This is a winning wine with a big Buckeye steak.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Buckeye Roadhouse\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=255\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/19/check-please-bay-area-season-2-episode-14-214/\">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/cp214iPod_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/buckeyeroadhouse1.jpg\" alt=\"Buckeye Roadhouse\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/buckeyeroadhouse5.jpg\" alt=\"Buckeye Roadhouse\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/buckeyeroadhouse3.jpg\" alt=\"Buckeye Roadhouse\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/buckeyeroadhouse6.jpg\" alt=\"Buckeye Roadhouse\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/buckeyeroadhouse7.jpg\" alt=\"Buckeye Roadhouse\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/buckeyeroadhouse12.jpg\" alt=\"Buckeye Roadhouse\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 15 Shoreline Highway\u003cbr>\nMill Valley, CA 94941\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=buckeye+roadhouse&sll=37.0625,-95.677068&sspn=87.741742,94.570313&layer=&ie=UTF8&z=17&ll=37.879189,-122.515658&spn=0.005623,0.005772&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Parking lot (validation, valet)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-331-2600\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:buckeyeroadhouse@comcast.net\">buckeyeroadhouse@comcast.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.buckeyeroadhouse.com\" target=\"_blank\" rel=\"noopener\">www.buckeyeroadhouse.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Bill Higgins, Bill Upson, Peter Schumacher\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Robert Price\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Nickolas Abrahms\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American, using the best local fresh ingredients\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Oysters Bingo, Sesame-Crusted Seared Tuna, BBQ Baby Back Ribs, Dungeness Crab Salad, Smoked Chicken Salad, Chili Lime Brick Chicken, Steaks, Spicy BBQ Pulled Pork Sandwich, Smoked Duck\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-10:30pm\u003cbr>\nTuesday: 11:30am-10:30pm\u003cbr>\nWednesday: 11:30am-10:30pm\u003cbr>\nThursday: 11:30am-10:30pm\u003cbr>\nFriday: 11:30am-11:00pm\u003cbr>\nSaturday: 11:30am-11:00pm\u003cbr>\nSunday: 11:30am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, late night\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> $25-$35\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$45\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, All Major Credit Cards\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> Same day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\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\n15 Shoreline Highway\r\nMill Valley, CA 94941\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=buckeye+roadhouse&sll=37.0625,-95.677068&sspn=87.741742,94.570313&layer=&ie=UTF8&z=17&ll=37.879189,-122.515658&spn=0.005623,0.005772&om=1&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-331-2600\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.buckeyeroadhouse.com\" target=\"_blank\" rel=\"noopener\">www.buckeyeroadhouse.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> American, using the best local fresh ingredients\r\n\u003cstrong>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=255\">Reviews\u003c/a>\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Buckeye Roadhouse\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=255\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/19/check-please-bay-area-season-2-episode-14-214/\">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/cp214iPod_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/buckeyeroadhouse1.jpg\" alt=\"Buckeye Roadhouse\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/buckeyeroadhouse5.jpg\" alt=\"Buckeye Roadhouse\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/buckeyeroadhouse3.jpg\" alt=\"Buckeye Roadhouse\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/buckeyeroadhouse6.jpg\" alt=\"Buckeye Roadhouse\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/buckeyeroadhouse7.jpg\" alt=\"Buckeye Roadhouse\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/buckeyeroadhouse12.jpg\" alt=\"Buckeye Roadhouse\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 15 Shoreline Highway\u003cbr>\nMill Valley, CA 94941\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=buckeye+roadhouse&sll=37.0625,-95.677068&sspn=87.741742,94.570313&layer=&ie=UTF8&z=17&ll=37.879189,-122.515658&spn=0.005623,0.005772&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Parking lot (validation, valet)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-331-2600\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:buckeyeroadhouse@comcast.net\">buckeyeroadhouse@comcast.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.buckeyeroadhouse.com\" target=\"_blank\" rel=\"noopener\">www.buckeyeroadhouse.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Bill Higgins, Bill Upson, Peter Schumacher\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Robert Price\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Nickolas Abrahms\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American, using the best local fresh ingredients\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Oysters Bingo, Sesame-Crusted Seared Tuna, BBQ Baby Back Ribs, Dungeness Crab Salad, Smoked Chicken Salad, Chili Lime Brick Chicken, Steaks, Spicy BBQ Pulled Pork Sandwich, Smoked Duck\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-10:30pm\u003cbr>\nTuesday: 11:30am-10:30pm\u003cbr>\nWednesday: 11:30am-10:30pm\u003cbr>\nThursday: 11:30am-10:30pm\u003cbr>\nFriday: 11:30am-11:00pm\u003cbr>\nSaturday: 11:30am-11:00pm\u003cbr>\nSunday: 11:30am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, late night\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> $25-$35\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$45\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, All Major Credit Cards\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> Same day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\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>Buckeye Roadhouse: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=258\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/19/check-please-bay-area-season-2-episode-14-214/\">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/cp214iPod_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/buckeyeroadhouse14.jpg\" alt=\"Buckeye Roadhouse\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/buckeyeroadhouse15.jpg\" alt=\"Buckeye Roadhouse\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/buckeyeroadhouse16.jpg\" alt=\"Buckeye Roadhouse\" hspace=\"3\">\u003cbr>\nChili-Lime Brick Chicken; House-Smoked and Orange-Glazed Sonoma Duck with Balsamic Red Wine Sauce and Mushroom-Goat Cheese Bread Pudding; S’Mores Pie\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/michael-lipman.jpg\" alt=\"Michael\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Independent Animator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mill Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buckeye Roadhouse\u003cbr>\n\u003cstrong>Reviewed Buckeye Roadhouse:\u003c/strong> Thursday, September 21, 2006\u003c/p>\n\u003cp> An evening dinner at the Buckeye Roadhouse really begins in the shower. You’re standing under that massaging spray and your mind wanders. “What will the specials be tonight? Should I try the fish with some surprisingly light –- yet savory — accompaniment or maybe just tuck into one of those perfectly roasted cuts of beef?” And, “Oooh, I wonder what the salad special will be?”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Buckeye Roadhouse is one of the few restaurants in Marin that maintains a standard by which all surrounding eateries are judged. From the dramatic dining room to the adrenaline–charged bar scene, a visit to the Buckeye “commits.” We had dinner in the lower main dining room on a gorgeous fall evening, as the sky was ablaze with pastel washes of coral and orange. I noted as the sun was setting, that the dining room lights were lowered not once but twice –- in small increments — so that the adjustment was not too jarring to me and my fellow diners. This level of detail is evident in every aspect of the dining experience, from the expertly smoked duck to the perfect crispness of the frito misto.\u003c/p>\n\u003cp>We started with an assortment of appetizer specialties. The Oysters Bingo are the house favorite and they were exceptional. These savory “poppers” contain a generous mélange of oyster, nutty parmesan, and spinach all broiled to a crispy bubble-brown and served on the half shell. They never disappoint. Two other standouts on the appetizer menu were the fried calamari with frito misto veggies and the sesame encrusted ahi tuna. The calamari was coated with an impossibly light dusting of breading, almost tempura-like, and served with a tomatillo dipping salsa that was right on the money. The ahi was as flavorful a slice of seared tuna as I have ever had. But the accompanying cabbage salad is what took this starter over the finish line. The expert touch of adding crispy wonton shavings paired with a ginger-hoisin vinaigrette brought this cabbage salad standing at attention. Note to the management: you could present a larger fillet of ahi with more salad and offer this as a lunch entrée.\u003c/p>\n\u003cp>The only flat note on the starters menu was a seasonal tomato soup made with fresh heirloom tomatoes. Though it featured a generous “island” of fresh crab along with basil and tomato chunks, this soup was surprisingly tasteless and muddled. The carrot and celery base seemed to have leeched all of the sparkling tomato essence out of the mixture and I was left with a sort of rust-colored musky bouillon.\u003c/p>\n\u003cp>Our server was an expert guide of the wine list, and in fact suggested a particularly rich Cabernet loaded with spicy fruit and tannins. It quickly became a favorite of the table. We tried a varied assortment of entrees. The Buckeye is known for its on-the-premises smokehouse, so our expectations were high for the house-smoked Sonoma duck. We were not disappointed. The fowl was slow cooked to a deep and spicy tenderness and was served with a balsamic-red wine reduction sauce. The sauce was outrageously good, and in fact the dining room filled with the smells of different diners’ smoked meats lofting through the air. I also have to single out the mushroom and goat cheese bread pudding that accompanied the duck. This rich side dish expertly enhanced the dark smokiness of the duck with its own savory-sweet indulgence. Another standout was the grilled Meyers Ranch rib-eye steak with roasted potatoes and vegetables. Not only was this beef done exactly to our order (dusty pink in the center), but it had an enormously complex flavor that stayed interesting through the meal. We ordered a side dish of cauliflower and broccoli au gratin just to be decadent…and it was. This is gourmet “comfort food” defined!\u003c/p>\n\u003cp>We had a seared scallop risotto with pancetta and English peas that was lovely in its subtlety of flavor and, along with the roasted sole, was surprising in the way it kept our interest throughout the meal. Likewise the lamb shank and pork chop were studies in expertly prepared meats. It was all the more disappointing to be stopped dead in our tracks when presented with an odd concoction, which the menu had described as “Lasagna with Portobello Mushroom and Fontina.” We were a bit dumbfounded by this particular “lasagna.” It had layers of paper-thin pasta sheets seemingly hand-placed in an attractive stack, but featured thick leek skins and voluminous greens (raw green beans? asparagus?) overpowering every bite. The crunchy texture was unpleasant and the other tastes too subtle. It was very difficult to get a distinct flavor from the dish. It became more of an exercise in eating textured volume rather than a taste delight. I have heard that this lasagna typically features a butternut squash center that makes the whole dish work. I highly recommend a question to your server to see if the butternut is being included in the dish on your particular visit.\u003c/p>\n\u003cp>For dessert we were thrilled by the outstanding pineapple upside-down cake with caramel sauce. Paired with a dollop of deliciously rich vanilla ice cream, and served warm, this dessert was worth every calorie! When my partners tasted the pineapple upside-down cake, they proclaimed it the taste of their childhoods. I was especially impressed by the buttery sweet cake, and could have been satisfied with that alone, sans the “glitz.” We also tried the S’mores pie (teenyboppers only, please), the baked lemon pudding (more huckleberry sauce would have helped), and the strawberry shortcake (a butter cookie substituting for rich shortcake?). All were serviceable desserts but none came close to the magical zenith achieved by the pineapple cake.\u003c/p>\n\u003cp>I have been going to the Buckeye Roadhouse regularly for the past ten years, and every time is like going there anew. Be prepared for a wonderfully complex dining experience in a surprisingly relaxed atmosphere. The Buckeye excels in just those kinds of contradictions: “down-home” smoked meats coupled with detailed sides and sauces.\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/esperanza-pallana.jpg\" alt=\"Esperanza\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Esperanza\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Health Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Udupi Palace\u003cbr>\n\u003cstrong>Reviewed Buckeye Roadhouse:\u003c/strong> Saturday, September 16, 2006\u003c/p>\n\u003cp>Located directly off of Highway 101 at 15 Shoreline Highway, the Buckeye Road house has a warm, welcoming, dressed-up lodge feel. The taxidermied moose head lends its own charm, and the bookshelves upstairs give a comfy feel. My husband and I made reservations for a Saturday evening, and it was packed. The acoustics in our area made for a near unbearable volume, but our table did offer a sense of privacy.\u003c/p>\n\u003cp>Our server, Megan, was attentive, graceful, and friendly enough.\u003c/p>\n\u003cp>Let me say upfront, the food was solidly and comfortably good. We did not walk away disappointed. My duck had a full flavor and was cooked so as to obtain its optimal balance of juiciness and crispness. The Prime Steak was equally as satisfying. The accompanying dishes leaned toward fat, earthy, comfort food flavor, and were tasty but not exciting. The portions were more than substantial and the food was presented well.\u003c/p>\n\u003cp>For dessert we tried the Strawberry Shortcake, a simple but cheery combination of mascarpone cream, fresh strawberries, and shortbread.\u003c/p>\n\u003cp>During my dining experience, I could not get out of my head that Buckeye seems like an upper middle class Denny’s. Undoubtedly their food is of much better quality but their vision seems to be the same. They cater to a clientele that is looking for a reliable and comfortable experience. They enjoy immense popularity from the local residents. Their menu doesn’t make you think too much and they offer quality food that tastes very good.\u003c/p>\n\u003cp>Given the full experience, the prices are steep but not unreasonable. It is a great place to take that friend or relative that does not have an adventurous palate but likes the “going out” feel.\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/cedric-brown.jpg\" alt=\"Cedric\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Cedric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Education Program Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Canto do Brasil\u003cbr>\n\u003cstrong>Reviewed Buckeye Roadhouse:\u003c/strong> Saturday, September 16, 2006\u003c/p>\n\u003cp>I’ve passed by the Buckeye Roadhouse many times on the way back to San Francisco from various points in Marin County, and never really thought about dining there. Now that I’ve visited, I’ll definitely remember it as a dining destination and not a place to pass by. My partner Ray and I ventured up to the Buckeye Roadhouse for a leisurely Saturday lunch. By early that afternoon, I’d worked up quite a bit of an appetite and was ready to sample what the restaurant had to offer.\u003c/p>\n\u003cp>Upon entering, I was immediately impressed by how fast we were seated (I’d wisely called for reservations, as the restaurant was pretty full, even for Saturday lunch). The main dining room is a spacious, comfortable lodge, evidently built in the Arts and Crafts architectural style, made famous by Frank Lloyd Wright. Out back is the smokehouse, from which the scent of slow-burning wood wafts into the air. That scent is enough to make me hungry. The restaurant looks like a great place to have a meal in the fall or winter, where the coziness of the interior would offset the cold weather outside.\u003c/p>\n\u003cp>Our server, Liz, was quick, friendly, and efficient. We tore into the sourdough bread that she brought out to the table; that was the best sourdough I’ve ever (noticed) eating! It was crispy on the outside without being tough, and light and springy on the inside without being too, well, sour-tasting. We soon asked for another helping.\u003c/p>\n\u003cp>I started my meal with a scrumptious salad of butter lettuce accompanied by walnuts, thinly-sliced apples, Pt. Reyes Original Blue Cheese, and a fantastic slightly sweet vinaigrette dressing. I couldn’t figure out what subtle flavor graced the dressing, guessing that it was something citrus –- wrong! It was maple! Once Liz told me that, I could recognize the barely-present sweetness of pure maple (not the concocted stuff). Who would’ve guessed? It is an understated and clever use of flavor.\u003c/p>\n\u003cp>Since I don’t eat any mammals (and that means pig, cow, goat, or lamb, for people who forget), I’m always a little bit apprehensive about menu choices when I try out a new place –- especially one with a smokehouse: “Aw man, am I going to be relegated to one little vegetarian dish?” But worry not! There were quite a few chicken, fish, and vegetarian entrée choices. Instead of going with one of the offerings of grilled fish, which seems to be cooked similarly in restaurants across the spectrum, I decided to be more adventurous and try something like the Chili-Lime Brick Chicken. Maybe it was the rhythm in the name that drew me in – lee-li, brick chick. The folks at Buckeye Roadhouse flatten and roast half a chicken and serve it topped with crunchy baked pumpkin seeds, avocado salsa, and a small risotto cake. I was surprised by how juicy the chicken was! The skin, or perhaps the way that it is roasted, seals in the moisture so that the meat, especially the breast, is tender and succulent, with a slight tanginess from an infusion of lime. Yum. The avocado salsa was a good complement to the chicken, as it provided a counter-flavor to the chicken with a cool smoothness that only avocado provide. I also loved the pumpkin seeds for an extra crunch and a bit of nuttiness, which added another dimension of texture to the entrée. The risotto cake was breaded lightly with a scoopful of risotto on the inside. It was okay –- I didn’t think that it added greatly to the chicken-avocado-seed combination, which is also served with a cheese-stuffed green chili, which I also skipped over (I have a thing about eating a lot of cheese nowadays –- I keep thinking about my heart). But perhaps other diners will enjoy them.\u003c/p>\n\u003cp>I love desserts, and the Buckeye Roadhouse doesn’t disappoint! I had to play eeny-meeny-miney-moe between the key lime pie, the S’Mores pie, the baked lemon pudding, or my childhood favorite, the pineapple upside-down cake. Since I believe that no one can bake a better pineapple upside down cake than my mama, I chose the S’Mores Pie. Like its campfire namesake, the pie has a foundation of graham cracker crust, layers of dark chocolate, and is topped by mountainous inches of meringue-y marshmallows –- like two or three inches of the light white stuff. The entire slice is perhaps baked for a moment for a fireside taste and served warm. As one can imagine, the pie is quite rich; I couldn’t eat anything else sweet for the rest of the day, but it was worth it! I wish that there was more chocolate and crust, as those flavors and textures took a back seat to the marshmallow, but nevertheless, the whole thing was scrumptious!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I loved the Buckeye Roadhouse. It’s definitely a place I’d return with guests or friends. We were fortunate to eat there at the end of the lunch hour, so there wasn’t a lot of dining room noise, and the service was very speedy and wonderfully friendly. I look forward to returning one cold evening for dinner — having made a reservation first, of course.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n15 Shoreline Highway\r\nMill Valley, CA 94941\r\n\u003cstrong>Phone:\u003c/strong> 415-331-2600\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.buckeyeroadhouse.com\" target=\"_blank\" rel=\"noopener\">www.buckeyeroadhouse.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> American, using the best local fresh ingredients\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Buckeye Roadhouse: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=258\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/19/check-please-bay-area-season-2-episode-14-214/\">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/cp214iPod_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/buckeyeroadhouse14.jpg\" alt=\"Buckeye Roadhouse\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/buckeyeroadhouse15.jpg\" alt=\"Buckeye Roadhouse\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/buckeyeroadhouse16.jpg\" alt=\"Buckeye Roadhouse\" hspace=\"3\">\u003cbr>\nChili-Lime Brick Chicken; House-Smoked and Orange-Glazed Sonoma Duck with Balsamic Red Wine Sauce and Mushroom-Goat Cheese Bread Pudding; S’Mores Pie\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/michael-lipman.jpg\" alt=\"Michael\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Independent Animator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mill Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buckeye Roadhouse\u003cbr>\n\u003cstrong>Reviewed Buckeye Roadhouse:\u003c/strong> Thursday, September 21, 2006\u003c/p>\n\u003cp> An evening dinner at the Buckeye Roadhouse really begins in the shower. You’re standing under that massaging spray and your mind wanders. “What will the specials be tonight? Should I try the fish with some surprisingly light –- yet savory — accompaniment or maybe just tuck into one of those perfectly roasted cuts of beef?” And, “Oooh, I wonder what the salad special will be?”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Buckeye Roadhouse is one of the few restaurants in Marin that maintains a standard by which all surrounding eateries are judged. From the dramatic dining room to the adrenaline–charged bar scene, a visit to the Buckeye “commits.” We had dinner in the lower main dining room on a gorgeous fall evening, as the sky was ablaze with pastel washes of coral and orange. I noted as the sun was setting, that the dining room lights were lowered not once but twice –- in small increments — so that the adjustment was not too jarring to me and my fellow diners. This level of detail is evident in every aspect of the dining experience, from the expertly smoked duck to the perfect crispness of the frito misto.\u003c/p>\n\u003cp>We started with an assortment of appetizer specialties. The Oysters Bingo are the house favorite and they were exceptional. These savory “poppers” contain a generous mélange of oyster, nutty parmesan, and spinach all broiled to a crispy bubble-brown and served on the half shell. They never disappoint. Two other standouts on the appetizer menu were the fried calamari with frito misto veggies and the sesame encrusted ahi tuna. The calamari was coated with an impossibly light dusting of breading, almost tempura-like, and served with a tomatillo dipping salsa that was right on the money. The ahi was as flavorful a slice of seared tuna as I have ever had. But the accompanying cabbage salad is what took this starter over the finish line. The expert touch of adding crispy wonton shavings paired with a ginger-hoisin vinaigrette brought this cabbage salad standing at attention. Note to the management: you could present a larger fillet of ahi with more salad and offer this as a lunch entrée.\u003c/p>\n\u003cp>The only flat note on the starters menu was a seasonal tomato soup made with fresh heirloom tomatoes. Though it featured a generous “island” of fresh crab along with basil and tomato chunks, this soup was surprisingly tasteless and muddled. The carrot and celery base seemed to have leeched all of the sparkling tomato essence out of the mixture and I was left with a sort of rust-colored musky bouillon.\u003c/p>\n\u003cp>Our server was an expert guide of the wine list, and in fact suggested a particularly rich Cabernet loaded with spicy fruit and tannins. It quickly became a favorite of the table. We tried a varied assortment of entrees. The Buckeye is known for its on-the-premises smokehouse, so our expectations were high for the house-smoked Sonoma duck. We were not disappointed. The fowl was slow cooked to a deep and spicy tenderness and was served with a balsamic-red wine reduction sauce. The sauce was outrageously good, and in fact the dining room filled with the smells of different diners’ smoked meats lofting through the air. I also have to single out the mushroom and goat cheese bread pudding that accompanied the duck. This rich side dish expertly enhanced the dark smokiness of the duck with its own savory-sweet indulgence. Another standout was the grilled Meyers Ranch rib-eye steak with roasted potatoes and vegetables. Not only was this beef done exactly to our order (dusty pink in the center), but it had an enormously complex flavor that stayed interesting through the meal. We ordered a side dish of cauliflower and broccoli au gratin just to be decadent…and it was. This is gourmet “comfort food” defined!\u003c/p>\n\u003cp>We had a seared scallop risotto with pancetta and English peas that was lovely in its subtlety of flavor and, along with the roasted sole, was surprising in the way it kept our interest throughout the meal. Likewise the lamb shank and pork chop were studies in expertly prepared meats. It was all the more disappointing to be stopped dead in our tracks when presented with an odd concoction, which the menu had described as “Lasagna with Portobello Mushroom and Fontina.” We were a bit dumbfounded by this particular “lasagna.” It had layers of paper-thin pasta sheets seemingly hand-placed in an attractive stack, but featured thick leek skins and voluminous greens (raw green beans? asparagus?) overpowering every bite. The crunchy texture was unpleasant and the other tastes too subtle. It was very difficult to get a distinct flavor from the dish. It became more of an exercise in eating textured volume rather than a taste delight. I have heard that this lasagna typically features a butternut squash center that makes the whole dish work. I highly recommend a question to your server to see if the butternut is being included in the dish on your particular visit.\u003c/p>\n\u003cp>For dessert we were thrilled by the outstanding pineapple upside-down cake with caramel sauce. Paired with a dollop of deliciously rich vanilla ice cream, and served warm, this dessert was worth every calorie! When my partners tasted the pineapple upside-down cake, they proclaimed it the taste of their childhoods. I was especially impressed by the buttery sweet cake, and could have been satisfied with that alone, sans the “glitz.” We also tried the S’mores pie (teenyboppers only, please), the baked lemon pudding (more huckleberry sauce would have helped), and the strawberry shortcake (a butter cookie substituting for rich shortcake?). All were serviceable desserts but none came close to the magical zenith achieved by the pineapple cake.\u003c/p>\n\u003cp>I have been going to the Buckeye Roadhouse regularly for the past ten years, and every time is like going there anew. Be prepared for a wonderfully complex dining experience in a surprisingly relaxed atmosphere. The Buckeye excels in just those kinds of contradictions: “down-home” smoked meats coupled with detailed sides and sauces.\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/esperanza-pallana.jpg\" alt=\"Esperanza\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Esperanza\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Health Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Udupi Palace\u003cbr>\n\u003cstrong>Reviewed Buckeye Roadhouse:\u003c/strong> Saturday, September 16, 2006\u003c/p>\n\u003cp>Located directly off of Highway 101 at 15 Shoreline Highway, the Buckeye Road house has a warm, welcoming, dressed-up lodge feel. The taxidermied moose head lends its own charm, and the bookshelves upstairs give a comfy feel. My husband and I made reservations for a Saturday evening, and it was packed. The acoustics in our area made for a near unbearable volume, but our table did offer a sense of privacy.\u003c/p>\n\u003cp>Our server, Megan, was attentive, graceful, and friendly enough.\u003c/p>\n\u003cp>Let me say upfront, the food was solidly and comfortably good. We did not walk away disappointed. My duck had a full flavor and was cooked so as to obtain its optimal balance of juiciness and crispness. The Prime Steak was equally as satisfying. The accompanying dishes leaned toward fat, earthy, comfort food flavor, and were tasty but not exciting. The portions were more than substantial and the food was presented well.\u003c/p>\n\u003cp>For dessert we tried the Strawberry Shortcake, a simple but cheery combination of mascarpone cream, fresh strawberries, and shortbread.\u003c/p>\n\u003cp>During my dining experience, I could not get out of my head that Buckeye seems like an upper middle class Denny’s. Undoubtedly their food is of much better quality but their vision seems to be the same. They cater to a clientele that is looking for a reliable and comfortable experience. They enjoy immense popularity from the local residents. Their menu doesn’t make you think too much and they offer quality food that tastes very good.\u003c/p>\n\u003cp>Given the full experience, the prices are steep but not unreasonable. It is a great place to take that friend or relative that does not have an adventurous palate but likes the “going out” feel.\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/cedric-brown.jpg\" alt=\"Cedric\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Cedric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Education Program Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Canto do Brasil\u003cbr>\n\u003cstrong>Reviewed Buckeye Roadhouse:\u003c/strong> Saturday, September 16, 2006\u003c/p>\n\u003cp>I’ve passed by the Buckeye Roadhouse many times on the way back to San Francisco from various points in Marin County, and never really thought about dining there. Now that I’ve visited, I’ll definitely remember it as a dining destination and not a place to pass by. My partner Ray and I ventured up to the Buckeye Roadhouse for a leisurely Saturday lunch. By early that afternoon, I’d worked up quite a bit of an appetite and was ready to sample what the restaurant had to offer.\u003c/p>\n\u003cp>Upon entering, I was immediately impressed by how fast we were seated (I’d wisely called for reservations, as the restaurant was pretty full, even for Saturday lunch). The main dining room is a spacious, comfortable lodge, evidently built in the Arts and Crafts architectural style, made famous by Frank Lloyd Wright. Out back is the smokehouse, from which the scent of slow-burning wood wafts into the air. That scent is enough to make me hungry. The restaurant looks like a great place to have a meal in the fall or winter, where the coziness of the interior would offset the cold weather outside.\u003c/p>\n\u003cp>Our server, Liz, was quick, friendly, and efficient. We tore into the sourdough bread that she brought out to the table; that was the best sourdough I’ve ever (noticed) eating! It was crispy on the outside without being tough, and light and springy on the inside without being too, well, sour-tasting. We soon asked for another helping.\u003c/p>\n\u003cp>I started my meal with a scrumptious salad of butter lettuce accompanied by walnuts, thinly-sliced apples, Pt. Reyes Original Blue Cheese, and a fantastic slightly sweet vinaigrette dressing. I couldn’t figure out what subtle flavor graced the dressing, guessing that it was something citrus –- wrong! It was maple! Once Liz told me that, I could recognize the barely-present sweetness of pure maple (not the concocted stuff). Who would’ve guessed? It is an understated and clever use of flavor.\u003c/p>\n\u003cp>Since I don’t eat any mammals (and that means pig, cow, goat, or lamb, for people who forget), I’m always a little bit apprehensive about menu choices when I try out a new place –- especially one with a smokehouse: “Aw man, am I going to be relegated to one little vegetarian dish?” But worry not! There were quite a few chicken, fish, and vegetarian entrée choices. Instead of going with one of the offerings of grilled fish, which seems to be cooked similarly in restaurants across the spectrum, I decided to be more adventurous and try something like the Chili-Lime Brick Chicken. Maybe it was the rhythm in the name that drew me in – lee-li, brick chick. The folks at Buckeye Roadhouse flatten and roast half a chicken and serve it topped with crunchy baked pumpkin seeds, avocado salsa, and a small risotto cake. I was surprised by how juicy the chicken was! The skin, or perhaps the way that it is roasted, seals in the moisture so that the meat, especially the breast, is tender and succulent, with a slight tanginess from an infusion of lime. Yum. The avocado salsa was a good complement to the chicken, as it provided a counter-flavor to the chicken with a cool smoothness that only avocado provide. I also loved the pumpkin seeds for an extra crunch and a bit of nuttiness, which added another dimension of texture to the entrée. The risotto cake was breaded lightly with a scoopful of risotto on the inside. It was okay –- I didn’t think that it added greatly to the chicken-avocado-seed combination, which is also served with a cheese-stuffed green chili, which I also skipped over (I have a thing about eating a lot of cheese nowadays –- I keep thinking about my heart). But perhaps other diners will enjoy them.\u003c/p>\n\u003cp>I love desserts, and the Buckeye Roadhouse doesn’t disappoint! I had to play eeny-meeny-miney-moe between the key lime pie, the S’Mores pie, the baked lemon pudding, or my childhood favorite, the pineapple upside-down cake. Since I believe that no one can bake a better pineapple upside down cake than my mama, I chose the S’Mores Pie. Like its campfire namesake, the pie has a foundation of graham cracker crust, layers of dark chocolate, and is topped by mountainous inches of meringue-y marshmallows –- like two or three inches of the light white stuff. The entire slice is perhaps baked for a moment for a fireside taste and served warm. As one can imagine, the pie is quite rich; I couldn’t eat anything else sweet for the rest of the day, but it was worth it! I wish that there was more chocolate and crust, as those flavors and textures took a back seat to the marshmallow, but nevertheless, the whole thing was scrumptious!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I loved the Buckeye Roadhouse. It’s definitely a place I’d return with guests or friends. We were fortunate to eat there at the end of the lunch hour, so there wasn’t a lot of dining room noise, and the service was very speedy and wonderfully friendly. I look forward to returning one cold evening for dinner — having made a reservation first, of course.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Canto do Brasil\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=256\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=261\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/19/check-please-bay-area-season-2-episode-14-214/\">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/cp214iPod_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/cantodobrasil18.jpg\" alt=\"Canto do Brasil\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cantodobrasil17.jpg\" alt=\"Canto do Brasil\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cantodobrasil1.jpg\" alt=\"Canto do Brasil\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cantodobrasil2.jpg\" alt=\"Canto do Brasil\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cantodobrasil7.jpg\" alt=\"Canto do Brasil\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cantodobrasil.jpg\" alt=\"Canto do Brasil\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n41 Franklin Street (at Oak Street)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=canto+do+brasil+san+francisco&layer=&ie=UTF8&om=1&z=17&ll=37.774997,-122.419903&spn=0.005631,0.005772&iwloc=A\">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> 415-626-8727\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:cantodobrazil@gmail.com\">cantodobrazil@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cantodobrazil.com\" target=\"_blank\" rel=\"noopener\">www.cantodobrazil.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Claudia Kuna\u003cbr>\n\u003cstrong>Executive Chefs:\u003c/strong> Valmor Neto, Claudia Kuna\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Brazilian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Feijoada, Seafood Tropical, Muqueca de Peixe, Coxinha\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-3:00pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\nTuesday: 11:00am-3:00pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\nWednesday: 11:00am-3:00pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\nThursday: 11:00am-3:00pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\nFriday: 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSaturday: 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSunday: 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prefix menu\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Available for large parties (over 10 people) only\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average 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, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live Samba dance show during dinner every Friday and Saturday night\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n41 Franklin Street (at Oak Street)\r\nSan Francisco, CA 94102\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=canto+do+brasil+san+francisco&layer=&ie=UTF8&om=1&z=17&ll=37.774997,-122.419903&spn=0.005631,0.005772&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-626-8727\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cantodobrazil.com\" target=\"_blank\" rel=\"noopener\">www.cantodobrazil.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Brazilian\r\n\u003cstrong>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=256\">Reviews\u003c/a>\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Canto do Brasil\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=256\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=261\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/19/check-please-bay-area-season-2-episode-14-214/\">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/cp214iPod_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/cantodobrasil18.jpg\" alt=\"Canto do Brasil\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cantodobrasil17.jpg\" alt=\"Canto do Brasil\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cantodobrasil1.jpg\" alt=\"Canto do Brasil\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cantodobrasil2.jpg\" alt=\"Canto do Brasil\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cantodobrasil7.jpg\" alt=\"Canto do Brasil\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cantodobrasil.jpg\" alt=\"Canto do Brasil\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n41 Franklin Street (at Oak Street)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=canto+do+brasil+san+francisco&layer=&ie=UTF8&om=1&z=17&ll=37.774997,-122.419903&spn=0.005631,0.005772&iwloc=A\">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> 415-626-8727\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:cantodobrazil@gmail.com\">cantodobrazil@gmail.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cantodobrazil.com\" target=\"_blank\" rel=\"noopener\">www.cantodobrazil.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Claudia Kuna\u003cbr>\n\u003cstrong>Executive Chefs:\u003c/strong> Valmor Neto, Claudia Kuna\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Brazilian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Feijoada, Seafood Tropical, Muqueca de Peixe, Coxinha\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-3:00pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\nTuesday: 11:00am-3:00pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\nWednesday: 11:00am-3:00pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\nThursday: 11:00am-3:00pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\nFriday: 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSaturday: 11:00am-3:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSunday: 5:00pm-9:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner, prefix menu\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Available for large parties (over 10 people) only\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average 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, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live Samba dance show during dinner every Friday and Saturday night\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Canto do Brasil: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=259\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=261\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/19/check-please-bay-area-season-2-episode-14-214/\">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/cp214iPod_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/cantodobrasil16.jpg\" alt=\"Canto do Brasil\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cantodobrasil11.jpg\" alt=\"Canto do Brasil\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cantodobrasil13.jpg\" alt=\"Canto do Brasil\" hspace=\"3\">\u003cbr>\nMandioca Frita (Fried Yucca); Muqueca de Peixe (Red Snapper with Coconut Milk and Spices); Caipirinha: a traditional Brazilian cocktail of smashed lime, sugar, and cachaça\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/cedric-brown.jpg\" alt=\"Cedric\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Cedric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Education Program Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Canto do Brasil\u003cbr>\n\u003cstrong>Reviewed Canto do Brasil:\u003c/strong> Friday, August 4, 2006\u003c/p>\n\u003cp>Canto do Brasil is one of my absolute favorite restaurants in the Bay Area. I get happy just thinking about it. I’ve always had a great meal and good service there, and more than a few times I’ve been pulled up to dance with the fabulously feathered samba dancers! I love Canto do Brasil, and the spirit of Brasilian generosity, friendliness, and celebration that the place embodies. From the colorfully painted murals on the walls to the tiny wooden toucans that sit atop the skewers of fruit in the drinks, Canto brings the color and flavor of Brasil to San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Brasilian food is heavily reflective of the country’s landscape and the convergence of three cultures: African (Yoruba and Bantu), European (mostly Portuguese), and indigenous. Here one will find ingredients present in many other tropical cuisines — coconut, seafood, beans, rice, peppers, and a preponderance of fruit. Nearly all of these ingredients are part of my favorite dish at Canto -– the one that I order almost every time –- Muqueca de Peixe (pronounced MUH-keh-kah dgee PEH-she). The muqueca at Canto is a slightly Americanized version of a popular dish in coastal Brasil, namely Salvador da Bahia, the African heart of Brasilian culture. The chefs at Canto make the muqueca using lemon juice, onions, garlic, coconut milk, peppers, as a sauce for a succulent portion of red snapper. The richness of the coconut milk is balanced perfectly by the starchy farofa, a golden brown flour which I wouldn’t really eat by itself, but it is great for soaking up the muqueca and eating with the pinto beans. I also usually top the beans with a little bit of pimenta, or hot sauce, for extra spiciness! The rice is also well-matched with the muqueca, as rice tends to provide additional volume (and satisfaction) to meats and sauces. The entire combination results in a clean plate every time!\u003c/p>\n\u003cp>As a Southerner, I grew up eating collard greens as a Sunday staple. Brasilians cook greens (sometimes collards, sometimes kale) in a similar fashion, using a little oil and garlic, but the couve (as the greens are called) at Canto is usually sautéed and nicely firm (unlike the almost-soggy slow cooked greens back home).\u003c/p>\n\u003cp>An added treat is the live samba show, held every Friday and Saturday, where inevitably the fast hip-shaking dancers pull diners onto the floor for a little samba lesson and a conga line dance through the restaurant.\u003c/p>\n\u003cp>When I first visited Brasil in the late 90s, I discovered passion fruit and became enchanted by this indescribable sweet yet tart fruit. Canto offers a delicious passion fruit mousse that invites dessert diners to dive right in! It is smooth with just the right amount of tanginess without being too rich. I love it!\u003c/p>\n\u003cp>The waitstaff is friendly and efficient, and always make me feel welcome and comfortable. Parking is relatively easy, given that this is San Francisco, but diners may need to circle around the block. Canto do Brasil is definitely a gem in the Civic Center area.\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/michael-lipman.jpg\" alt=\"Michael\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Independent Animator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mill Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buckeye Roadhouse\u003cbr>\n\u003cstrong>Reviewed Canto do Brasil:\u003c/strong> Tuesday, September 19, 2006\u003c/p>\n\u003cp>Ah, my beautiful Canto. I am still singing the wondrous song of Brazil! I had a fabulous lunch at Canto Do Brasil bolstered by the festive atmosphere and colorful décor.\u003c/p>\n\u003cp>I knew I was in good hands when I was greeted at the door by a server who knew my name — from the reservation — and seemed very pleased to see us. He directed us to a special table in front of the main picture window where we started lunch with an appetizer assortment of chicken croquettes, fried yucca strips (think densely textured steak fries), and fried calamari; the server’s number one recommendation. While we waited for the starters to be prepared we sipped our traditional Brazilian “Caipirinha,” a cocktail of crushed cane sugar, lime, and cachaça (a distilled cousin of rum). I would liken the taste and refreshing flavor of this drink to a very fresh margarita. I liked it so much, in fact, that I ordered a second with the main course. These cocktails took a bit of time to prepare, and it was obvious from the exacting mélange of crushed lime and sugar that amateurs need not apply!\u003c/p>\n\u003cp>The appetizers were plated artistically on colorful hand-painted serving chargers. The yucca came with an unremarkable salsa that, while fresh, was ultimately forgettable. This was a small disappointment because the very dense texture of the strips and their subtle flavor could have used a more robust complimentary addition. I probably wouldn’t order these again. No reason to waste the calories on a deep-fried vegetable that has such a minimal flavor profile. Next I tried the chicken and cheese croquettes. These were a flavor treat, and their mix of crunchy, chewy, and gummy textures kept them interesting. Our final appetizer was the fried calamari, easily the standout starter on the lunch menu. The calamari was immediately disarming because they looked like medium sized onion rings –- no tiny calamari morsels, these! They were bathed in a sprightly dressing of lemon, garlic, and cilantro. We eagerly finished every bite of this delectable “sea basket,” and I was weighing the possibility of ordering another round of calamari for the table. I’m not a big calamari fan and under “normal” circumstances I’d never order such deep-fried fare. But these rings (while certainly oily) were neither heavy nor greasy, and were greatly enhanced by their superlative dressing.\u003c/p>\n\u003cp>Canto is known for its traditional Brazilian Feijoada Completa, a stew of black beans, smoked ham, beef, sausage, and garlic. Imagine my disappointment when I read the menu and discovered that they only serve it Friday thru Sunday. I wish their website would have noted this on its menu page. I would have certainly re-scheduled my lunch for a day that featured the Feijoada. Demerits for this glaring lack of attention to detail on their part. That disappointment aside, the entrees that we did order were prepared quite quickly and again served on festive plates with generous side portions of beans, rice, and farofa, which is a tasty yucca flour meant to be mixed in with the other side dishes. I was especially charmed by the spicy and hearty flavors of the traditional Brazilian sauces, which complemented the protein of the main courses. The red snapper was cooked to a good fluffy firmness and had a nice “flavor conversation” with its mixture of perfectly seared vegetables. Likewise the grilled chicken breast strips were prepared to an impossibly light moistness as to have an almost sea bass-like texture. Somewhat less successful were the beef dish and the beer-marinated chicken on the bone. The beef’s flavor was curiously lost in its sauce of traditional Brazilian spices, while the Galinha chicken was actually lacking a strong complementary sauce. Although certainly tender and literally falling off the bone, the marinated chicken was, in a word, bland.\u003c/p>\n\u003cp>We treated ourselves to a light dessert of passion fruit mousse with Brazilian coffee. The mousse could have used a bit more brightness in its flavor, but in general was a refreshingly sweet after note to a fine Brazilian lunch.\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/esperanza-pallana.jpg\" alt=\"Esperanza\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Esperanza\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Health Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Udupi Palace\u003cbr>\n\u003cstrong>Reviewed Canto do Brasil:\u003c/strong> Saturday, September 9, 2006\u003c/p>\n\u003cp>Canto do Brasil offers a relaxed, festive, and romantic atmosphere. They’ve created a fun twilight effect with dusky blue walls, string lights, and a dimmer. The décor suggests coastal Brazil with Carnival close by. I’ve heard rumor of stringy outfits, feather boas, and dance performances, but this evening while busy, was relatively calm.\u003c/p>\n\u003cp>Our server was brusque but sincere.\u003c/p>\n\u003cp>The food is down home casual Brazilian fare. The main dishes were ample, well-flavored, and authentic. I was eager to try the Mandioca Frita, a favorite dish of mine in Latin American cuisine. This yucca was well cooked and crispy. They serve theirs with a salsa cruda (fresh chopped onions, tomatoes and garlic). I am partial to the brightness a squirt of lemon or lime brings to the starchiness of the yucca, but their condiment worked to moisten and flavor the yucca.\u003c/p>\n\u003cp>I also tried the Risolis de Queijo, or cheese croquettes. Right here I need to say that what I believe is successful about any breaded and fried or baked cheese is the balance between the crisp, breaded exterior with the melty, round fatness of a cheese interior. In this case, I found the balance off. The croquettes were too large and the ratio of cheese to bread was affected, which resulted in a soggy lifeless wad of breaded bland cheese.\u003c/p>\n\u003cp>However, I quickly recovered from this experience when I received my main dish, Feijoada Completa, a traditional Angolan, Brazilian, Portuguese dish. In Brazil, it is a stew of black beans with a variety of slow cooked pork, links, and beef morsels. I find that it can be a challenge to properly season black beans, but this dish was very well prepared. The flavors were smoky, salty, and meaty and worked to amend the starchiness of the beans. The stew was very solid and, as the name indicates, complete. The feijoada was accompanied with a side of collard greens, white rice, and a mound of farofa, toasted ground yucca. I began to raise an eyebrow at the starch heavy selection, but all was saved by the collard greens, which were, by my definition PERFECT. They were cooked only to bring out their color and tenderness but not overdone. They were salted, simple, and delicious.\u003c/p>\n\u003cp>My dining companion tried the Sopa de Feijao, a nicely flavored puree of black beans that he claimed was the highlight of his dinner. As a main dish he selected the Muqueca de Peixe. Muqueca is another type of Brazilian stew preparation blending fish, onion, garlic, bell peppers, and coconut milk. Fragrant and tropical, this entrée was reminiscent of Caribbean flavors but perhaps a touch lackluster, relying on the coconut to bring life and interest to the dish.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, I would consider this a novel adventure in Brazilian cuisine and would definitely suggest it as a fun date spot, a restaurant to take friends and family visiting the area, and I may perhaps pop back in myself for those delectable greens and another bowl of complete black bean stew.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n41 Franklin Street (at Oak Street)\r\nSan Francisco, CA 94102\r\n\u003cstrong>Phone:\u003c/strong> 415-626-8727\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cantodobrazil.com\" target=\"_blank\" rel=\"noopener\">www.cantodobrazil.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Brazilian\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"description": "Location:\r\n41 Franklin Street (at Oak Street)\r\nSan Francisco, CA 94102\r\nPhone: 415-626-8727\r\nWebsite: www.cantodobrazil.com\r\nType of Cuisine: Brazilian\r\nReviewed: Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Canto do Brasil: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=259\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=261\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/19/check-please-bay-area-season-2-episode-14-214/\">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/cp214iPod_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/cantodobrasil16.jpg\" alt=\"Canto do Brasil\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cantodobrasil11.jpg\" alt=\"Canto do Brasil\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cantodobrasil13.jpg\" alt=\"Canto do Brasil\" hspace=\"3\">\u003cbr>\nMandioca Frita (Fried Yucca); Muqueca de Peixe (Red Snapper with Coconut Milk and Spices); Caipirinha: a traditional Brazilian cocktail of smashed lime, sugar, and cachaça\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/cedric-brown.jpg\" alt=\"Cedric\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Cedric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Education Program Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Canto do Brasil\u003cbr>\n\u003cstrong>Reviewed Canto do Brasil:\u003c/strong> Friday, August 4, 2006\u003c/p>\n\u003cp>Canto do Brasil is one of my absolute favorite restaurants in the Bay Area. I get happy just thinking about it. I’ve always had a great meal and good service there, and more than a few times I’ve been pulled up to dance with the fabulously feathered samba dancers! I love Canto do Brasil, and the spirit of Brasilian generosity, friendliness, and celebration that the place embodies. From the colorfully painted murals on the walls to the tiny wooden toucans that sit atop the skewers of fruit in the drinks, Canto brings the color and flavor of Brasil to San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Brasilian food is heavily reflective of the country’s landscape and the convergence of three cultures: African (Yoruba and Bantu), European (mostly Portuguese), and indigenous. Here one will find ingredients present in many other tropical cuisines — coconut, seafood, beans, rice, peppers, and a preponderance of fruit. Nearly all of these ingredients are part of my favorite dish at Canto -– the one that I order almost every time –- Muqueca de Peixe (pronounced MUH-keh-kah dgee PEH-she). The muqueca at Canto is a slightly Americanized version of a popular dish in coastal Brasil, namely Salvador da Bahia, the African heart of Brasilian culture. The chefs at Canto make the muqueca using lemon juice, onions, garlic, coconut milk, peppers, as a sauce for a succulent portion of red snapper. The richness of the coconut milk is balanced perfectly by the starchy farofa, a golden brown flour which I wouldn’t really eat by itself, but it is great for soaking up the muqueca and eating with the pinto beans. I also usually top the beans with a little bit of pimenta, or hot sauce, for extra spiciness! The rice is also well-matched with the muqueca, as rice tends to provide additional volume (and satisfaction) to meats and sauces. The entire combination results in a clean plate every time!\u003c/p>\n\u003cp>As a Southerner, I grew up eating collard greens as a Sunday staple. Brasilians cook greens (sometimes collards, sometimes kale) in a similar fashion, using a little oil and garlic, but the couve (as the greens are called) at Canto is usually sautéed and nicely firm (unlike the almost-soggy slow cooked greens back home).\u003c/p>\n\u003cp>An added treat is the live samba show, held every Friday and Saturday, where inevitably the fast hip-shaking dancers pull diners onto the floor for a little samba lesson and a conga line dance through the restaurant.\u003c/p>\n\u003cp>When I first visited Brasil in the late 90s, I discovered passion fruit and became enchanted by this indescribable sweet yet tart fruit. Canto offers a delicious passion fruit mousse that invites dessert diners to dive right in! It is smooth with just the right amount of tanginess without being too rich. I love it!\u003c/p>\n\u003cp>The waitstaff is friendly and efficient, and always make me feel welcome and comfortable. Parking is relatively easy, given that this is San Francisco, but diners may need to circle around the block. Canto do Brasil is definitely a gem in the Civic Center area.\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/michael-lipman.jpg\" alt=\"Michael\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Independent Animator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mill Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buckeye Roadhouse\u003cbr>\n\u003cstrong>Reviewed Canto do Brasil:\u003c/strong> Tuesday, September 19, 2006\u003c/p>\n\u003cp>Ah, my beautiful Canto. I am still singing the wondrous song of Brazil! I had a fabulous lunch at Canto Do Brasil bolstered by the festive atmosphere and colorful décor.\u003c/p>\n\u003cp>I knew I was in good hands when I was greeted at the door by a server who knew my name — from the reservation — and seemed very pleased to see us. He directed us to a special table in front of the main picture window where we started lunch with an appetizer assortment of chicken croquettes, fried yucca strips (think densely textured steak fries), and fried calamari; the server’s number one recommendation. While we waited for the starters to be prepared we sipped our traditional Brazilian “Caipirinha,” a cocktail of crushed cane sugar, lime, and cachaça (a distilled cousin of rum). I would liken the taste and refreshing flavor of this drink to a very fresh margarita. I liked it so much, in fact, that I ordered a second with the main course. These cocktails took a bit of time to prepare, and it was obvious from the exacting mélange of crushed lime and sugar that amateurs need not apply!\u003c/p>\n\u003cp>The appetizers were plated artistically on colorful hand-painted serving chargers. The yucca came with an unremarkable salsa that, while fresh, was ultimately forgettable. This was a small disappointment because the very dense texture of the strips and their subtle flavor could have used a more robust complimentary addition. I probably wouldn’t order these again. No reason to waste the calories on a deep-fried vegetable that has such a minimal flavor profile. Next I tried the chicken and cheese croquettes. These were a flavor treat, and their mix of crunchy, chewy, and gummy textures kept them interesting. Our final appetizer was the fried calamari, easily the standout starter on the lunch menu. The calamari was immediately disarming because they looked like medium sized onion rings –- no tiny calamari morsels, these! They were bathed in a sprightly dressing of lemon, garlic, and cilantro. We eagerly finished every bite of this delectable “sea basket,” and I was weighing the possibility of ordering another round of calamari for the table. I’m not a big calamari fan and under “normal” circumstances I’d never order such deep-fried fare. But these rings (while certainly oily) were neither heavy nor greasy, and were greatly enhanced by their superlative dressing.\u003c/p>\n\u003cp>Canto is known for its traditional Brazilian Feijoada Completa, a stew of black beans, smoked ham, beef, sausage, and garlic. Imagine my disappointment when I read the menu and discovered that they only serve it Friday thru Sunday. I wish their website would have noted this on its menu page. I would have certainly re-scheduled my lunch for a day that featured the Feijoada. Demerits for this glaring lack of attention to detail on their part. That disappointment aside, the entrees that we did order were prepared quite quickly and again served on festive plates with generous side portions of beans, rice, and farofa, which is a tasty yucca flour meant to be mixed in with the other side dishes. I was especially charmed by the spicy and hearty flavors of the traditional Brazilian sauces, which complemented the protein of the main courses. The red snapper was cooked to a good fluffy firmness and had a nice “flavor conversation” with its mixture of perfectly seared vegetables. Likewise the grilled chicken breast strips were prepared to an impossibly light moistness as to have an almost sea bass-like texture. Somewhat less successful were the beef dish and the beer-marinated chicken on the bone. The beef’s flavor was curiously lost in its sauce of traditional Brazilian spices, while the Galinha chicken was actually lacking a strong complementary sauce. Although certainly tender and literally falling off the bone, the marinated chicken was, in a word, bland.\u003c/p>\n\u003cp>We treated ourselves to a light dessert of passion fruit mousse with Brazilian coffee. The mousse could have used a bit more brightness in its flavor, but in general was a refreshingly sweet after note to a fine Brazilian lunch.\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/esperanza-pallana.jpg\" alt=\"Esperanza\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Esperanza\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Health Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Udupi Palace\u003cbr>\n\u003cstrong>Reviewed Canto do Brasil:\u003c/strong> Saturday, September 9, 2006\u003c/p>\n\u003cp>Canto do Brasil offers a relaxed, festive, and romantic atmosphere. They’ve created a fun twilight effect with dusky blue walls, string lights, and a dimmer. The décor suggests coastal Brazil with Carnival close by. I’ve heard rumor of stringy outfits, feather boas, and dance performances, but this evening while busy, was relatively calm.\u003c/p>\n\u003cp>Our server was brusque but sincere.\u003c/p>\n\u003cp>The food is down home casual Brazilian fare. The main dishes were ample, well-flavored, and authentic. I was eager to try the Mandioca Frita, a favorite dish of mine in Latin American cuisine. This yucca was well cooked and crispy. They serve theirs with a salsa cruda (fresh chopped onions, tomatoes and garlic). I am partial to the brightness a squirt of lemon or lime brings to the starchiness of the yucca, but their condiment worked to moisten and flavor the yucca.\u003c/p>\n\u003cp>I also tried the Risolis de Queijo, or cheese croquettes. Right here I need to say that what I believe is successful about any breaded and fried or baked cheese is the balance between the crisp, breaded exterior with the melty, round fatness of a cheese interior. In this case, I found the balance off. The croquettes were too large and the ratio of cheese to bread was affected, which resulted in a soggy lifeless wad of breaded bland cheese.\u003c/p>\n\u003cp>However, I quickly recovered from this experience when I received my main dish, Feijoada Completa, a traditional Angolan, Brazilian, Portuguese dish. In Brazil, it is a stew of black beans with a variety of slow cooked pork, links, and beef morsels. I find that it can be a challenge to properly season black beans, but this dish was very well prepared. The flavors were smoky, salty, and meaty and worked to amend the starchiness of the beans. The stew was very solid and, as the name indicates, complete. The feijoada was accompanied with a side of collard greens, white rice, and a mound of farofa, toasted ground yucca. I began to raise an eyebrow at the starch heavy selection, but all was saved by the collard greens, which were, by my definition PERFECT. They were cooked only to bring out their color and tenderness but not overdone. They were salted, simple, and delicious.\u003c/p>\n\u003cp>My dining companion tried the Sopa de Feijao, a nicely flavored puree of black beans that he claimed was the highlight of his dinner. As a main dish he selected the Muqueca de Peixe. Muqueca is another type of Brazilian stew preparation blending fish, onion, garlic, bell peppers, and coconut milk. Fragrant and tropical, this entrée was reminiscent of Caribbean flavors but perhaps a touch lackluster, relying on the coconut to bring life and interest to the dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, I would consider this a novel adventure in Brazilian cuisine and would definitely suggest it as a fun date spot, a restaurant to take friends and family visiting the area, and I may perhaps pop back in myself for those delectable greens and another bowl of complete black bean stew.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Canto do Brasil: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=259\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=256\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Claudia Kuna\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Feijoada\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Brazilian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nFeijoada is Brazil’s national dish. This is a hearty and very filling meal, dating back centuries, constituting of a delicious black bean stew with big chunks of meat.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 5\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1 lb black beans\u003cbr>\n2 cups beef stock\u003cbr>\n1 lb smoked sausage\u003cbr>\n1 lb carne seca\u003cbr>\n1 lb beef\u003cbr>\n4 pork shoulder bones\u003cbr>\n2 large onions\u003cbr>\n4 garlic cloves\u003cbr>\nSpice packet\u003cbr>\n3 tablespoons olive oil\u003cbr>\n2 large bay leaves\u003cbr>\n1 cup water\u003cbr>\nSalt, to taste\u003cbr>\nFreshly ground pepper, to taste\u003cbr>\nVery hot pepper sauce (pimenta malageta), to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash beans well and let them soak in 1 liter of water overnight. After the soaking, add the beef stock to the water and cook the beans and water on low heat for about an hour.\u003c/p>\n\u003cp>2. While the beans are cooking, cut the meats into bite-sized chunks, put them all in a pan with the pork shoulder bones, cover them with water, and boil them for about ten minutes.\u003c/p>\n\u003cp>3. Chop the onions and the garlic finely and mix in random herbs and spices (a spice mix for salads would work well here). Heat the olive oil in a frying pan and fry the onion mixture until it caramelizes. Add a ladle full of beans, which at this point, should be soft, and mash it together with the fried onion mixture. Add the bay leaves to this mush and let it all fry for a few minutes. Pour everything back into the beans.\u003c/p>\n\u003cp>4. Add the strained meats to the beans and add a cup of water. Stir. Add salt, pepper, and hot pepper sauce to taste.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> While the beans are cooking, stir them occasionally because if they burn on the bottom, the whole dish will be contaminated. Also, do not add salt to the beans until the meats have cooked with them for awhile, because the meats will release their own salt into the water. The Feijoada will be ready when the liquid is thick and flavorful.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServes five people rice. Can and should be served with peeled oranges and sauteed, salted, and shredded collard greens.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nBrazil’s traditional Caipirinha\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Canto do Brasil: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=259\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=256\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Claudia Kuna\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Feijoada\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Brazilian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nFeijoada is Brazil’s national dish. This is a hearty and very filling meal, dating back centuries, constituting of a delicious black bean stew with big chunks of meat.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 5\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>1 lb black beans\u003cbr>\n2 cups beef stock\u003cbr>\n1 lb smoked sausage\u003cbr>\n1 lb carne seca\u003cbr>\n1 lb beef\u003cbr>\n4 pork shoulder bones\u003cbr>\n2 large onions\u003cbr>\n4 garlic cloves\u003cbr>\nSpice packet\u003cbr>\n3 tablespoons olive oil\u003cbr>\n2 large bay leaves\u003cbr>\n1 cup water\u003cbr>\nSalt, to taste\u003cbr>\nFreshly ground pepper, to taste\u003cbr>\nVery hot pepper sauce (pimenta malageta), to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash beans well and let them soak in 1 liter of water overnight. After the soaking, add the beef stock to the water and cook the beans and water on low heat for about an hour.\u003c/p>\n\u003cp>2. While the beans are cooking, cut the meats into bite-sized chunks, put them all in a pan with the pork shoulder bones, cover them with water, and boil them for about ten minutes.\u003c/p>\n\u003cp>3. Chop the onions and the garlic finely and mix in random herbs and spices (a spice mix for salads would work well here). Heat the olive oil in a frying pan and fry the onion mixture until it caramelizes. Add a ladle full of beans, which at this point, should be soft, and mash it together with the fried onion mixture. Add the bay leaves to this mush and let it all fry for a few minutes. Pour everything back into the beans.\u003c/p>\n\u003cp>4. Add the strained meats to the beans and add a cup of water. Stir. Add salt, pepper, and hot pepper sauce to taste.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> While the beans are cooking, stir them occasionally because if they burn on the bottom, the whole dish will be contaminated. Also, do not add salt to the beans until the meats have cooked with them for awhile, because the meats will release their own salt into the water. The Feijoada will be ready when the liquid is thick and flavorful.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServes five people rice. Can and should be served with peeled oranges and sauteed, salted, and shredded collard greens.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nBrazil’s traditional Caipirinha\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "udupi-palace-restaurant-info",
"title": "Udupi Palace: Restaurant Info",
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"content": "\u003cp>\u003cstrong>Udupi Palace\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=257\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/19/check-please-bay-area-season-2-episode-14-214/\">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/cp214iPod_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/udupipalace1.jpg\" alt=\"Udupi Palace\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/udupipalace2.jpg\" alt=\"Udupi Palace\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/udupipalace6.jpg\" alt=\"Udupi Palace\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/udupipalace5.jpg\" alt=\"Udupi Palace\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/udupipalace4.jpg\" alt=\"Udupi Palace\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/udupipalace16.jpg\" alt=\"Udupi Palace\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1901 University Avenue (at Martin Luther King Jr. Way)\u003cbr>\nBerkeley, CA 94704\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=udupi+palace+berkeley&layer=&ie=UTF8&z=17&ll=37.871627,-122.272854&spn=0.005624,0.005772&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-843-6600\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:udupi@udupipalaceca.com\">udupi@udupipalaceca.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.udupipalaceca.com\" target=\"_blank\" rel=\"noopener\">www.udupipalaceca.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Uday Shetty\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Prince Baby\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> South Indian/Vegetarian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Thali\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> Entire menu\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-10:00pm\u003cbr>\nTuesday: 11:30am-10:00pm\u003cbr>\nWednesday: 11:30am-10:00pm\u003cbr>\nThursday: 11:30am-10:00pm\u003cbr>\nFriday: 11:30am-10:00pm\u003cbr>\nSaturday: 11:30am-10:00pm\u003cbr>\nSunday: 11:30am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average 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> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made? :\u003c/strong> Reservations on weekend: 1-2 hours in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1901 University Avenue (at Martin Luther King Jr. Way)\r\nBerkeley, CA 94704\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=udupi+palace+berkeley&layer=&ie=UTF8&z=17&ll=37.871627,-122.272854&spn=0.005624,0.005772&om=1&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 510-843-6600\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.udupipalaceca.com\" target=\"_blank\" rel=\"noopener\">www.udupipalaceca.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> South Indian/Vegetarian\r\n\u003cstrong>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=257\">Reviews\u003c/a>\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Udupi Palace\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=257\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/19/check-please-bay-area-season-2-episode-14-214/\">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/cp214iPod_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/udupipalace1.jpg\" alt=\"Udupi Palace\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/udupipalace2.jpg\" alt=\"Udupi Palace\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/udupipalace6.jpg\" alt=\"Udupi Palace\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/udupipalace5.jpg\" alt=\"Udupi Palace\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/udupipalace4.jpg\" alt=\"Udupi Palace\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/udupipalace16.jpg\" alt=\"Udupi Palace\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1901 University Avenue (at Martin Luther King Jr. Way)\u003cbr>\nBerkeley, CA 94704\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=udupi+palace+berkeley&layer=&ie=UTF8&z=17&ll=37.871627,-122.272854&spn=0.005624,0.005772&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\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> 510-843-6600\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:udupi@udupipalaceca.com\">udupi@udupipalaceca.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.udupipalaceca.com\" target=\"_blank\" rel=\"noopener\">www.udupipalaceca.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Uday Shetty\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Prince Baby\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> South Indian/Vegetarian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Thali\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> Entire menu\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-10:00pm\u003cbr>\nTuesday: 11:30am-10:00pm\u003cbr>\nWednesday: 11:30am-10:00pm\u003cbr>\nThursday: 11:30am-10:00pm\u003cbr>\nFriday: 11:30am-10:00pm\u003cbr>\nSaturday: 11:30am-10:00pm\u003cbr>\nSunday: 11:30am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average 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> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made? :\u003c/strong> Reservations on weekend: 1-2 hours in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Udupi Palace: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=260\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/19/check-please-bay-area-season-2-episode-14-214/\">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/cp214iPod_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/udupipalace13.jpg\" alt=\"Udupi Palace\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/udupipalace17.jpg\" alt=\"Udupi Palace\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/udupipalace18.jpg\" alt=\"Udupi Palace\" hspace=\"3\">\u003cbr>\nRasam Spicy Soup, Thali Combo Platter, Udupi Special Spring Dosa\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/esperanza-pallana.jpg\" alt=\"Esperanza\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Esperanza\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Health Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Udupi Palace\u003cbr>\n\u003cstrong>Reviewed Udupi Palace:\u003c/strong> Monday, September 18, 2006\u003c/p>\n\u003cp>One of my all time favorite cuisines is South Asian cuisine. It is a well-practiced art form, juxtaposing intense flavors with a buttery smoothness and creating unforgettable feasts. With such variety, state to state, region to region, it continually surprises me that most restaurants in the Bay Area serve Northern, Punjabi-style cuisine only. While, I can no doubt appreciate the spicy, hot, oiled veggies and meats and a nice naan, fresh from the tandoor oven, there is so much more to experience.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ever so briefly, a Gujarati-run restaurant opened at 6th and Market in San Francisco. For almost six months, Gujarati regional dishes such as kadhi (yogurt and chickpea flour soup), dhokla (steamer chickpea flour snack), moong dahl, and freshly made roti could be enjoyed. After only a brief spell however, the restaurant had new ownership and was shortly serving Punjabi-style food, just like everywhere else. Then to my utter delight, I discovered Udupi Palace.\u003c/p>\n\u003cp>Situated smartly on the corner of Martin Luther King Boulevard and University Avenue in Berkeley, Udupi Palace is a clean café style restaurant with many windows allowing ample natural light during the day. There is no cheesy décor and they usually steer clear of incense, but one time I do recall a heavy, smoky rose scent coloring the meal. The restaurant has natural plastered walls and simple wood tables and chairs. It reminds me of a new canvas ready to receive a brilliant stroke of color. Most importantly, Udupi Palace is a refreshing break from the norm, offering a distinctive selection of South Indian dishes.\u003c/p>\n\u003cp>Having traveled through South India, I can also say that the food offered is mostly authentic and well made. I say “mostly,” because there does seem to be the occasional deviation in their quality. For example, on a recent visit I encountered a strange dessert of loose strawberry flavored yogurt with pineapple chucks instead of the more common payasam (rice pudding).\u003c/p>\n\u003cp>All things considered, you can typically enjoy a simple and delicious iddly (steamed patties of rice and black lentil), with sambar (spicy soup for iddly), or dosa (Indian crepe), stuffed with seasoned potatoes and topped with fresh coconut chutney. Better yet, try a bit of everything with a full thali. The thali comes with an abundance of sampler size portions of fresh seasonal vegetables in spicy masalas, both creamy and dry varieties, rasam (spicy soup), rice puloas (fried rice), a platter of poori (type of flat bread), papads (lentil cracker), and basmati rice on the side.\u003c/p>\n\u003cp>Oh, and did I mention? Udupi is fully vegetarian. Each time I have gone I have encountered either a once-familiar vegetable prepared in a unique manner, or a vegetable or legume I had yet to try. I, myself, enjoy the occasional meat dish but truly appreciate the diversity and flavor of these vegetarian dishes. I have never left Udupi dissatisfied.\u003c/p>\n\u003cp>Udupi is without a doubt for the adventurous, imaginative, and by all means, for the pennywise. While Udupi Palace has rare and lavish offerings, their prices are not in the least extravagant. You can experience a full variety of cuisine from South India and have a cup of chai or Madras coffee for under fifteen dollars, that’s including tax and tip. So put down your chicken tikka masala just this once and check out this true gem of the East Bay.\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/cedric-brown.jpg\" alt=\"Cedric\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Cedric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Education Program Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Canto do Brasil\u003cbr>\n\u003cstrong>Reviewed Udupi Palace:\u003c/strong> Tuesday, September 19, 2006\u003c/p>\n\u003cp>I walked over to Udupi Palace Restaurant after meeting with some of my students at UC Berkeley. One of them recommended that I try spring dosa, which is a potato-and-pea combo wrapped in a crepe. I decided to take her advice, especially because I could compare the dosa at Udupi Palace to the ones I’d eaten at a hip new restaurant near my apartment.\u003c/p>\n\u003cp>The ambience is that of a typical startup, low-cost, dining joint: sparsely decorated, simply lit, and adorned with religious icons and movie posters signaling a certain authenticity, appealing to the customers for whom the cuisine represents home. And typical for me, I arrived after the lunch hour rush (I like quick service!). There were only a few diners present, and I was comforted by my students’ comments and the Zagat survey reviews prominently posted on the restaurant windows. I was also excited by the all-vegetarian menu, which meant that I –- even as a fish and poultry eater –- could have anything!\u003c/p>\n\u003cp>I wasn’t in the mood for a heavy lunch, so I tried the rasam, a peppery soup made from tamarind, tomato, ginger, and coriander. Not knowing that the lunch entrée would also be served with soup, I chowed down on the spicy-hot rasam, especially loving the combination of tamarind and tomato, which complemented and balanced each other well. Fortunately, the server had brought a pitcher of water to the table, because I needed it to cool my palate.\u003c/p>\n\u003cp>Right on cue, the server appeared with my entrée, the Udupi Special Spring Dosa. When he arrived at the table, my eyes popped at the size of the dosas –- cut in half, each portion was a foot long, served with a side of sambar (a spicy lentil soup), coconut chutney, and tomato chutney. I didn’t think I’d be able to finish, but once I dug into the dosas, I couldn’t stop! The crepe was stuffed with shredded cabbage (I think!), chopped red onions, creamy potatoes, and peas. I stopped worrying about what havoc the red onions would wreak on my post-lunch breath and enjoyed how they enhanced the potatoes and peas with an extra zing, the kind of zestiness (as opposed to spiciness) that really complemented the demure potatoes and peas. Speaking of potatoes, they were little puffs of heaven! Very light, creamy, and cooked all the way through -– not a Thanksgiving lump among them.\u003c/p>\n\u003cp>I wish that the crêpes would have been a little lighter (or even springier, like East African injera bread); my crêpes was a little on the crunchy side, which made it hard to cut cleanly with a knife. So I gave up cutting and started tearing the dosa and dipping it into the fantastic sides. I couldn’t get enough of the tomato chutney in particular, which wasn’t anything fancy but was perfectly and simply flavorful. I also loved the sambar soup, made from lentils and a tomato base. I forget how much I enjoy lentils until they’re on the plate in front of me; they’re like the great forgotten legume. Next time, I’ll try another appetizer instead of having both rasam and sambar soups (even though I ate both of them), since the sambar automatically comes with the dosa, and can be eaten as a soup or as a dipping sauce for the dosa; I ate it both ways, and it was delicious.\u003c/p>\n\u003cp>I left Udupi Palace feeling full and happy, but not weighed down, since the meal was made from relatively light ingredients. I’ll definitely return to Udupi while in the East Bay, and will recommend it to others. I think I enjoyed its simplicity and “down-hominess” more than the trendy new dosa place in my San Francisco neighborhood. I’ll just remember to bring plenty of minty gum so that I can relax and enjoy the red onions.\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/michael-lipman.jpg\" alt=\"Michael\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Independent Animator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mill Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buckeye Roadhouse\u003cbr>\n\u003cstrong>Reviewed Udupi Palace:\u003c/strong> Tuesday, September 12, 2006\u003c/p>\n\u003cp> My dining partner and I had a wonderful experience at Udupi Palace in Berkeley. We arrived for a mid-afternoon lunch, and the dining room was practically empty. The décor is quite stark and minimal with Formica tabletops and tubular steel chairs. The big, sunny, picture windows look out over the bustling street tableau that is campus-adjacent Berkeley. A commercial radio station was playing somewhat unobtrusively in the background as we were politely guided to our seats.\u003c/p>\n\u003cp>I don’t eat Southern Indian food regularly, so I was a bit swamped looking at the menu. Eyeing some fellow diners in close proximity, I noticed that they were all eating the same sampler platter. I asked my server what everyone was having and he pointed silently to the Thali Combo Platter (which was the chef’s choice). He was having quite a bit of trouble speaking Englishm so I plainly asked if the Thali included any curry and he said, “No.” “OK,” I thought, “Let’s sample the chef’s combo and an order of mixed vegetable curry as a nice dish to ‘go to.'” We were excited to try some starters, so we ordered them and a mug of warm, spicy, Masala tea while we waited. The tea was excellent. Think subtle Chai with a teensy grind of clove. It was interesting all the way to the bottom of the mug.\u003c/p>\n\u003cp>We started with tomato soup and the traditional rasam spicy soup. I was warned by my server that the rasam was going to be intense, and it certainly was. It was bursting with powerful flavor combinations that my tongue had never before experienced in such a concert; sweet, salty, bitter, and peppery all at the same time. It was not overpoweringly hot, like a habanero chile, rather it was a screaming auditorium of flavor conversations all speaking at high pitch. I enjoyed the soup but was hesitant to finish the whole bowl for fear that these spices would overpower the rest of my meal. I needn’t have worried. The spices didn’t linger an uncomfortably long time. The tomato soup was another wonderful surprise. It masterfully melded many subtle spices in a thick and randy broth. I would gladly return to Udupi Palace just to savor a bowl of this creamy tomato soup. The samosas on the other hand were fine, though they lacked an interesting vegetal texture after a few bites. Though the potato filling (with an errant pea here and there) was certainly tasty, and the fried dough fresh and light, but ultimately I was bored with the one-note textures. Would it have KILLED them to add in a grated carrot or two?\u003c/p>\n\u003cp>Our Thali combo was served on a large stainless steel platter featuring six or eight small steel bowls filled with various sauces, mini-entrées, and rice. We were also served two sides of bread. One was a Chana Batura; small loaf of puffed fried bread, and the other a flat, thin, cracker-ish salty bread. It was fun to dip the breads and rice into the different sauces. We had a blast deciding how to combine the different tastes, though after a while we settled into concentrating on a few favorites. There was a wonderful mixture of green beans, curried rice, and corn. This was offset by a surprisingly sweet tapioca-like sauce featuring chilled coconut. Marvelous! The Thali also featured a few curries, and we were quite surprised by this. The flavors were fresh and very interesting. But they were the same dishes as the mixed vegetable curry plate that we’d also ordered as a complementary main dish. It was a disappointing discovery when we realized that we’d ordered so redundantly. Eventually we came to understand that Udupi Palace is famous for its dosas -– a fried pancake stuffed with curry and more -– and we felt a bit cheated that our server hadn’t made the effort to point this out when we’d distinctly asked for guidance with the menu.\u003c/p>\n\u003cp>Feeling very comfortable in the able hands of the restaurant’s kitchen, we ventured to the dessert menu in search of some more interesting Southern Indian flavors. The lunch desserts were hit and miss. We ordered both the Galab Jamin: fried biscuit balls in a honey sauce, and the Carrot Halwa: a sweet grated carrot dish that was served warm with golden raisins. The honey balls were lackluster and felt too heavy after a meal of rice and thick sauces. But the carrots were interesting enough that, though we didn’t finish the portion, we were glad to have tried them. They were drenched in a sweet clarified butter sauce, which though delicious, was a bit too indulgent for me and my weight-conscious conscience.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Udupi Palace was a wonderful find, and I plan to return very soon to sample their dosas and the many daily specials.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Udupi Palace: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=260\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/19/check-please-bay-area-season-2-episode-14-214/\">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/cp214iPod_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/udupipalace13.jpg\" alt=\"Udupi Palace\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/udupipalace17.jpg\" alt=\"Udupi Palace\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/udupipalace18.jpg\" alt=\"Udupi Palace\" hspace=\"3\">\u003cbr>\nRasam Spicy Soup, Thali Combo Platter, Udupi Special Spring Dosa\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/esperanza-pallana.jpg\" alt=\"Esperanza\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Esperanza\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Public Health Professional\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Udupi Palace\u003cbr>\n\u003cstrong>Reviewed Udupi Palace:\u003c/strong> Monday, September 18, 2006\u003c/p>\n\u003cp>One of my all time favorite cuisines is South Asian cuisine. It is a well-practiced art form, juxtaposing intense flavors with a buttery smoothness and creating unforgettable feasts. With such variety, state to state, region to region, it continually surprises me that most restaurants in the Bay Area serve Northern, Punjabi-style cuisine only. While, I can no doubt appreciate the spicy, hot, oiled veggies and meats and a nice naan, fresh from the tandoor oven, there is so much more to experience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ever so briefly, a Gujarati-run restaurant opened at 6th and Market in San Francisco. For almost six months, Gujarati regional dishes such as kadhi (yogurt and chickpea flour soup), dhokla (steamer chickpea flour snack), moong dahl, and freshly made roti could be enjoyed. After only a brief spell however, the restaurant had new ownership and was shortly serving Punjabi-style food, just like everywhere else. Then to my utter delight, I discovered Udupi Palace.\u003c/p>\n\u003cp>Situated smartly on the corner of Martin Luther King Boulevard and University Avenue in Berkeley, Udupi Palace is a clean café style restaurant with many windows allowing ample natural light during the day. There is no cheesy décor and they usually steer clear of incense, but one time I do recall a heavy, smoky rose scent coloring the meal. The restaurant has natural plastered walls and simple wood tables and chairs. It reminds me of a new canvas ready to receive a brilliant stroke of color. Most importantly, Udupi Palace is a refreshing break from the norm, offering a distinctive selection of South Indian dishes.\u003c/p>\n\u003cp>Having traveled through South India, I can also say that the food offered is mostly authentic and well made. I say “mostly,” because there does seem to be the occasional deviation in their quality. For example, on a recent visit I encountered a strange dessert of loose strawberry flavored yogurt with pineapple chucks instead of the more common payasam (rice pudding).\u003c/p>\n\u003cp>All things considered, you can typically enjoy a simple and delicious iddly (steamed patties of rice and black lentil), with sambar (spicy soup for iddly), or dosa (Indian crepe), stuffed with seasoned potatoes and topped with fresh coconut chutney. Better yet, try a bit of everything with a full thali. The thali comes with an abundance of sampler size portions of fresh seasonal vegetables in spicy masalas, both creamy and dry varieties, rasam (spicy soup), rice puloas (fried rice), a platter of poori (type of flat bread), papads (lentil cracker), and basmati rice on the side.\u003c/p>\n\u003cp>Oh, and did I mention? Udupi is fully vegetarian. Each time I have gone I have encountered either a once-familiar vegetable prepared in a unique manner, or a vegetable or legume I had yet to try. I, myself, enjoy the occasional meat dish but truly appreciate the diversity and flavor of these vegetarian dishes. I have never left Udupi dissatisfied.\u003c/p>\n\u003cp>Udupi is without a doubt for the adventurous, imaginative, and by all means, for the pennywise. While Udupi Palace has rare and lavish offerings, their prices are not in the least extravagant. You can experience a full variety of cuisine from South India and have a cup of chai or Madras coffee for under fifteen dollars, that’s including tax and tip. So put down your chicken tikka masala just this once and check out this true gem of the East Bay.\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/cedric-brown.jpg\" alt=\"Cedric\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Cedric\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Education Program Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Canto do Brasil\u003cbr>\n\u003cstrong>Reviewed Udupi Palace:\u003c/strong> Tuesday, September 19, 2006\u003c/p>\n\u003cp>I walked over to Udupi Palace Restaurant after meeting with some of my students at UC Berkeley. One of them recommended that I try spring dosa, which is a potato-and-pea combo wrapped in a crepe. I decided to take her advice, especially because I could compare the dosa at Udupi Palace to the ones I’d eaten at a hip new restaurant near my apartment.\u003c/p>\n\u003cp>The ambience is that of a typical startup, low-cost, dining joint: sparsely decorated, simply lit, and adorned with religious icons and movie posters signaling a certain authenticity, appealing to the customers for whom the cuisine represents home. And typical for me, I arrived after the lunch hour rush (I like quick service!). There were only a few diners present, and I was comforted by my students’ comments and the Zagat survey reviews prominently posted on the restaurant windows. I was also excited by the all-vegetarian menu, which meant that I –- even as a fish and poultry eater –- could have anything!\u003c/p>\n\u003cp>I wasn’t in the mood for a heavy lunch, so I tried the rasam, a peppery soup made from tamarind, tomato, ginger, and coriander. Not knowing that the lunch entrée would also be served with soup, I chowed down on the spicy-hot rasam, especially loving the combination of tamarind and tomato, which complemented and balanced each other well. Fortunately, the server had brought a pitcher of water to the table, because I needed it to cool my palate.\u003c/p>\n\u003cp>Right on cue, the server appeared with my entrée, the Udupi Special Spring Dosa. When he arrived at the table, my eyes popped at the size of the dosas –- cut in half, each portion was a foot long, served with a side of sambar (a spicy lentil soup), coconut chutney, and tomato chutney. I didn’t think I’d be able to finish, but once I dug into the dosas, I couldn’t stop! The crepe was stuffed with shredded cabbage (I think!), chopped red onions, creamy potatoes, and peas. I stopped worrying about what havoc the red onions would wreak on my post-lunch breath and enjoyed how they enhanced the potatoes and peas with an extra zing, the kind of zestiness (as opposed to spiciness) that really complemented the demure potatoes and peas. Speaking of potatoes, they were little puffs of heaven! Very light, creamy, and cooked all the way through -– not a Thanksgiving lump among them.\u003c/p>\n\u003cp>I wish that the crêpes would have been a little lighter (or even springier, like East African injera bread); my crêpes was a little on the crunchy side, which made it hard to cut cleanly with a knife. So I gave up cutting and started tearing the dosa and dipping it into the fantastic sides. I couldn’t get enough of the tomato chutney in particular, which wasn’t anything fancy but was perfectly and simply flavorful. I also loved the sambar soup, made from lentils and a tomato base. I forget how much I enjoy lentils until they’re on the plate in front of me; they’re like the great forgotten legume. Next time, I’ll try another appetizer instead of having both rasam and sambar soups (even though I ate both of them), since the sambar automatically comes with the dosa, and can be eaten as a soup or as a dipping sauce for the dosa; I ate it both ways, and it was delicious.\u003c/p>\n\u003cp>I left Udupi Palace feeling full and happy, but not weighed down, since the meal was made from relatively light ingredients. I’ll definitely return to Udupi while in the East Bay, and will recommend it to others. I think I enjoyed its simplicity and “down-hominess” more than the trendy new dosa place in my San Francisco neighborhood. I’ll just remember to bring plenty of minty gum so that I can relax and enjoy the red onions.\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/michael-lipman.jpg\" alt=\"Michael\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Michael\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Independent Animator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mill Valley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Buckeye Roadhouse\u003cbr>\n\u003cstrong>Reviewed Udupi Palace:\u003c/strong> Tuesday, September 12, 2006\u003c/p>\n\u003cp> My dining partner and I had a wonderful experience at Udupi Palace in Berkeley. We arrived for a mid-afternoon lunch, and the dining room was practically empty. The décor is quite stark and minimal with Formica tabletops and tubular steel chairs. The big, sunny, picture windows look out over the bustling street tableau that is campus-adjacent Berkeley. A commercial radio station was playing somewhat unobtrusively in the background as we were politely guided to our seats.\u003c/p>\n\u003cp>I don’t eat Southern Indian food regularly, so I was a bit swamped looking at the menu. Eyeing some fellow diners in close proximity, I noticed that they were all eating the same sampler platter. I asked my server what everyone was having and he pointed silently to the Thali Combo Platter (which was the chef’s choice). He was having quite a bit of trouble speaking Englishm so I plainly asked if the Thali included any curry and he said, “No.” “OK,” I thought, “Let’s sample the chef’s combo and an order of mixed vegetable curry as a nice dish to ‘go to.'” We were excited to try some starters, so we ordered them and a mug of warm, spicy, Masala tea while we waited. The tea was excellent. Think subtle Chai with a teensy grind of clove. It was interesting all the way to the bottom of the mug.\u003c/p>\n\u003cp>We started with tomato soup and the traditional rasam spicy soup. I was warned by my server that the rasam was going to be intense, and it certainly was. It was bursting with powerful flavor combinations that my tongue had never before experienced in such a concert; sweet, salty, bitter, and peppery all at the same time. It was not overpoweringly hot, like a habanero chile, rather it was a screaming auditorium of flavor conversations all speaking at high pitch. I enjoyed the soup but was hesitant to finish the whole bowl for fear that these spices would overpower the rest of my meal. I needn’t have worried. The spices didn’t linger an uncomfortably long time. The tomato soup was another wonderful surprise. It masterfully melded many subtle spices in a thick and randy broth. I would gladly return to Udupi Palace just to savor a bowl of this creamy tomato soup. The samosas on the other hand were fine, though they lacked an interesting vegetal texture after a few bites. Though the potato filling (with an errant pea here and there) was certainly tasty, and the fried dough fresh and light, but ultimately I was bored with the one-note textures. Would it have KILLED them to add in a grated carrot or two?\u003c/p>\n\u003cp>Our Thali combo was served on a large stainless steel platter featuring six or eight small steel bowls filled with various sauces, mini-entrées, and rice. We were also served two sides of bread. One was a Chana Batura; small loaf of puffed fried bread, and the other a flat, thin, cracker-ish salty bread. It was fun to dip the breads and rice into the different sauces. We had a blast deciding how to combine the different tastes, though after a while we settled into concentrating on a few favorites. There was a wonderful mixture of green beans, curried rice, and corn. This was offset by a surprisingly sweet tapioca-like sauce featuring chilled coconut. Marvelous! The Thali also featured a few curries, and we were quite surprised by this. The flavors were fresh and very interesting. But they were the same dishes as the mixed vegetable curry plate that we’d also ordered as a complementary main dish. It was a disappointing discovery when we realized that we’d ordered so redundantly. Eventually we came to understand that Udupi Palace is famous for its dosas -– a fried pancake stuffed with curry and more -– and we felt a bit cheated that our server hadn’t made the effort to point this out when we’d distinctly asked for guidance with the menu.\u003c/p>\n\u003cp>Feeling very comfortable in the able hands of the restaurant’s kitchen, we ventured to the dessert menu in search of some more interesting Southern Indian flavors. The lunch desserts were hit and miss. We ordered both the Galab Jamin: fried biscuit balls in a honey sauce, and the Carrot Halwa: a sweet grated carrot dish that was served warm with golden raisins. The honey balls were lackluster and felt too heavy after a meal of rice and thick sauces. But the carrots were interesting enough that, though we didn’t finish the portion, we were glad to have tried them. They were drenched in a sweet clarified butter sauce, which though delicious, was a bit too indulgent for me and my weight-conscious conscience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Udupi Palace was a wonderful find, and I plan to return very soon to sample their dosas and the many daily specials.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
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"tagline": "Art is where you find it",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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