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"content": "\u003cp>\u003cstrong>Sonoma-Meritâge Oyster Bar & Grill\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=246\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=252\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/12/check-please-bay-area-season-2-episode-13-213/\">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/cp213iPod_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/sonomameritage1.jpg\" alt=\"Sonoma-Meritâge \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sonomameritage19.jpg\" alt=\"Sonoma-Meritâge \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sonomameritage2.jpg\" alt=\"Sonoma-Meritâge \" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sonomameritage12.jpg\" alt=\"Sonoma-Meritâge \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sonomameritage7.jpg\" alt=\"Sonoma-Meritâge \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sonomameritage8.jpg\" alt=\"Sonoma-Meritâge \" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 165 West Napa Street (at 2nd Street West)\u003cbr>\nSonoma, CA 95476\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=sonoma+meritage+&sll=37.0625,-95.677068&sspn=88.425197,97.207031&layer=&ie=UTF8&om=1&z=17&ll=38.292067,-122.459224&spn=0.005642,0.005933&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 707-938-9430\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:chefcc@pacbell.net\">chefcc@pacbell.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> www.sonomameritage.com\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Carlo Cavallo\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Carlo Cavallo\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Maria Andrade\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern Italian/Southern French Regional Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Bouillabaisse, Eggplant Terrine, Chilled Seafood Platters, Slow Roasted Wild Boar Baby Back Ribs, Homemade Pastas and Risotto\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items, plus five-course vegetarian tasting menu\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-3:o0pm (lunch), 5:00 (half-price oysters), 5:30pm-8:45pm (dinner)\u003cbr>\nTuesday: Closed\u003cbr>\nWednesday: 11:30am-3:o0pm (lunch), 5:00 (half-price oysters), 5:30pm-8:45pm (dinner)\u003cbr>\nThursday: 11:30am-3:o0pm (lunch), 5:00 (half-price oysters), 5:30pm-8:45pm (dinner)\u003cbr>\nFriday: 11:30am-3:00pm (lunch), 5:00 (half-price oysters), 5:30pm-8:45pm (dinner)\u003cbr>\nSaturday: 10:30am-3:00pm (brunch), 5:00 (half-price oysters), 5:30pm-8:45pm (dinner)\u003cbr>\nSunday: 10:30am-3:00pm (brunch), 5:00 (half-price oysters), 5:30pm-8:45pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, prefix menu\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Available for lunch and dinner every day except Tuesday\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Brunch/Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> A few days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> 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\n165 West Napa Street (at 2nd Street West)\r\nSonoma, CA 95476\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=sonoma+meritage+&sll=37.0625,-95.677068&sspn=88.425197,97.207031&layer=&ie=UTF8&om=1&z=17&ll=38.292067,-122.459224&spn=0.005642,0.005933&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 707-938-9430\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sonomameritage.com\" target=\"_blank\" rel=\"noopener\">www.sonomameritage.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Northern Italian/Southern French Regional Cuisine\r\n\u003cstrong>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=246\">Reviews\u003c/a>\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sonoma-Meritâge Oyster Bar & Grill\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=246\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=252\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/12/check-please-bay-area-season-2-episode-13-213/\">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/cp213iPod_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/sonomameritage1.jpg\" alt=\"Sonoma-Meritâge \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sonomameritage19.jpg\" alt=\"Sonoma-Meritâge \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sonomameritage2.jpg\" alt=\"Sonoma-Meritâge \" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sonomameritage12.jpg\" alt=\"Sonoma-Meritâge \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sonomameritage7.jpg\" alt=\"Sonoma-Meritâge \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sonomameritage8.jpg\" alt=\"Sonoma-Meritâge \" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 165 West Napa Street (at 2nd Street West)\u003cbr>\nSonoma, CA 95476\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=sonoma+meritage+&sll=37.0625,-95.677068&sspn=88.425197,97.207031&layer=&ie=UTF8&om=1&z=17&ll=38.292067,-122.459224&spn=0.005642,0.005933&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), free 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> 707-938-9430\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:chefcc@pacbell.net\">chefcc@pacbell.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> www.sonomameritage.com\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Carlo Cavallo\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Carlo Cavallo\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Maria Andrade\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern Italian/Southern French Regional Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Bouillabaisse, Eggplant Terrine, Chilled Seafood Platters, Slow Roasted Wild Boar Baby Back Ribs, Homemade Pastas and Risotto\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items, plus five-course vegetarian tasting menu\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-3:o0pm (lunch), 5:00 (half-price oysters), 5:30pm-8:45pm (dinner)\u003cbr>\nTuesday: Closed\u003cbr>\nWednesday: 11:30am-3:o0pm (lunch), 5:00 (half-price oysters), 5:30pm-8:45pm (dinner)\u003cbr>\nThursday: 11:30am-3:o0pm (lunch), 5:00 (half-price oysters), 5:30pm-8:45pm (dinner)\u003cbr>\nFriday: 11:30am-3:00pm (lunch), 5:00 (half-price oysters), 5:30pm-8:45pm (dinner)\u003cbr>\nSaturday: 10:30am-3:00pm (brunch), 5:00 (half-price oysters), 5:30pm-8:45pm (dinner)\u003cbr>\nSunday: 10:30am-3:00pm (brunch), 5:00 (half-price oysters), 5:30pm-8:45pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, prefix menu\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Available for lunch and dinner every day except Tuesday\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Brunch/Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> A few days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> 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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"title": "Sonoma-Meritâge: Reviews [CLOSED]",
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"content": "\u003cp>\u003cstrong>Sonoma-Meritâge Oyster Bar & Grill: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=249\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=252\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/12/check-please-bay-area-season-2-episode-13-213/\">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/cp213iPod_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/sonomameritage10.jpg\" alt=\"Sonoma-Meritâge \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sonomameritage20.jpg\" alt=\"Sonoma-Meritâge \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sonomameritage22.jpg\" alt=\"Sonoma-Meritâge \" hspace=\"3\">\u003cbr>\n Free-Range Chicken Breast Sautéed in a Kalamata Olive Sauce with Vegetable Couscous; Fresh Seafood Platter; Warm Apple Tart with Caramelized Wafers\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/brian-jones.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Wine Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sonoma-Meritâge Oyster Bar & Grill\u003cbr>\n\u003cstrong>Reviewed Sonoma-Meritâge Oyster Bar & Grill:\u003c/strong> Thursday, September 7, 2006\u003c/p>\n\u003cp>The word “Meritâge” is indicative of the blend of regional cuisine influences to be found here on the Northern Italian/French Provencal/fresh seafood-themed menu, plus the full service bar specializing in innovative martinis, and a wine list highlighted by traditional red Bordeaux style blends (of course!) and Sonoma County selections. There is truly something on the menu for everyone…\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few doors west of Sonoma’s quaint central plaza, Sonoma-Meritâge is a short walk from the hub of activity in this quintessential wine country town. The martini bar is a popular social hub for locals returning from their commutes, as well as winery workers unwinding from the hospitality scene (there’s a saying that it takes a lot of liquor to make a little wine…). The restaurant feeds the hungry masses finishing a day of wine tasting or shopping and picnicking on the Plaza.\u003c/p>\n\u003cp>There is plenty of free off-street parking, and after 6:00 p.m., parking on the plaza is unrestricted.\u003c/p>\n\u003cp>What you notice first when entering the dining room, which presents itself through large expanses of glass fronting on Napa Street, is that the restaurant is bright, colorful, and lively. There are wonderful hand-blown glass fixtures suspended from the ceiling — made locally by Bacchus Glass Lights — fashioned into whimsical sea creature-like shapes. The walls of the bar and dining room are decorated with brightly colored paintings by local artists. Outdoor dining on the back patio is enhanced by a babbling fountain under the cover of a large, protective tent. Tables are covered in classic, simple white linen with fresh flowers and a flickering votive. The dining room is vibrant yet relaxed. If you visit after dark, the Bacchus light fixtures add to the soft, glowing ambiance.\u003c/p>\n\u003cp>The executive chef and proprietor, Carlos Cavallo makes the rounds to chat with patrons and to confirm that everyone’s food is perfectly prepared. The friendly, efficient waitstaff bustle about unobtrusively. Fresh, savory bread is promptly served along with an olive tapenade that is as delicious as it is healthy.\u003c/p>\n\u003cp>Carlos’ cooking style is recognizable for its simplicity: fresh seafood is the highlight, a fact made obvious by the live lobster and crab tanks adjacent to the martini bar. There are risotto, chicken, and beef dishes, plus the requisite fresh pasta entrees on the menu. Vegetarians will find many selections to choose from, and fresh, locally grown vegetables and herbs are abundant. Classic salads, such as a traditional Caesar, as well as more contemporary ensembles, are delicious and inspired, and the housemade soups are superb.\u003c/p>\n\u003cp>On this visit, for an appetizer, I tried the Littleneck Clams Casino: a half dozen tender clams on the half shell, baked with breadcrumbs, crisp bacon bits, and Parmesan cheese. I could have easily gobbled up a dozen, but I’m glad I saved room for the course to come: a half rack of slow-roasted wild boar baby back ribs served over wilted spinach with a balsamic reduction sauce. The ribs were succulent and meaty, and the reduction sauce was subtle enough to allow the flavors of the wild boar to prevail without being the least bit gamey. The portion was plentiful, and although I thought the wilted spinach was a bit too tart to counterbalance the semi-sweet reduction, the dish was satisfying and savory. My guest ordered a warm wilted spinach salad tossed with fresh tomatoes, a substantial chunk of rich Cambazola cheese, caramelized red onions, walnuts, and a pancetta-shiitake mushroom dressing. The proportions of the ingredients were perfectly balanced and delicious. This amazingly fresh concoction was followed by a simple, yet memorable dish of fresh Gemelli pasta cooked al dente, tossed with fresh tomatoes, garlic, basil, and shaved Parmesan cheese…classic Italian pasta made perfect through its simplicity and elegance. We shared a bottle of Deerfield Pinot Noir that was reasonably priced and held up to the rich wild boar, yet added some pizzazz to the simple pasta dish. For desert we shared a scoop of vanilla bean gelato dunked into a warm cup of espresso… rich, decadent, yet refreshingly uncomplicated… a perfect finish. There are several other flavors of homemade gelato and sorbet available too.\u003c/p>\n\u003cp>Dinner for two including wine and a tip came to a little over a hundred dollars, and the wine was about $40. You should expect three courses for under $40 a person without beverage or tip, unless you immerse yourself in fresh seafood. Compared to other Sonoma restaurants of this caliber, the prices are reasonable.\u003c/p>\n\u003cp>Chef Cavallo’s menu includes two versions of chef tasting menus or prefix dinners of four dishes each plus dessert, one menu comprised of vegetarian dishes (also prepared in a vegan version if you prefer), the other inspired by seafood. There is a dinner special every night of the week except Tuesday when the restaurant is closed. Thursday night, for instance, is lobster night, and an entire fresh, steamed lobster with drawn butter, side dishes, and dessert is just $24. Friday is prime rib night, Saturday is Osso Buco, Sunday is leg of lamb, and so forth. Locals return weekly on their favorite night for the consistently delicious specials, charming atmosphere, and special prices. Seafood platters are a house specialty every night, and include seasonal selections of wonderful, fresh oysters, clams, lobster, crab, and perfectly prepared fish.\u003c/p>\n\u003cp>The wine list is, of course, highlighted by several choices of Meritage style, or Bordeaux blend wines, and the focus is on Sonoma County estates, as well as selections from Italy and France. There are plenty of intriguing varietals and hard to find small-lot selections to please even the most sophisticated oenophile; many available by the glass. The waitstaff is fairly well versed in the wine list and can help make recommendations to pair with your food.\u003c/p>\n\u003cp>On a Friday or Saturday night after 7:00, service can be a bit slow, due to the number of devoted locals and delighted visitors, and reservations are always recommended, but in such comfortable colorful surroundings, the time between courses tends to pass quickly. If you like fresh, simple flavors, culled from spectacular local produce and pasta, artisan cheeses and bread, and sublime seafood, Sonoma-Meritâge is certain to please. With an excellent glass of wine or an imaginative martini from the bar, this is a wonderful place to unwind and sample the bounty of the wine country and the northern California coast. Meritâge is truly a restaurant with something to satisfy every palate.\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/jaimie-lock.jpg\" alt=\"Jaimie\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jaimie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Multimedia Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cajun Pacific Restaurant & Catering\u003cbr>\n\u003cstrong>Reviewed Sonoma-Meritâge Oyster Bar & Grill:\u003c/strong> Saturday, September 9, 2006\u003c/p>\n\u003cp>I was excited for the chance to venture out of town to Sonoma. I haven’t been there in a while and it was a great opportunity for me to swing by some of my favorite wineries. We did a little wine tasting before heading over to Sonoma-Meritâge for an early dinner.\u003c/p>\n\u003cp>Conveniently located right off the square, we arrived just about the time the restaurant was opening. The staff was very friendly and attentive. We opted to sit in the outdoor dining area since it was sunny and warm. I scanned the decor in the main dining room before heading out. Local art adorned the walls (priced for purchase), along with some interesting hand-blown glass fixtures. The decor of the outdoor seating area was puzzling to me. It consisted of a giant framed tent wrapped in hundreds of yards of tulle-like fabric, which had become slightly dusty from the Sonoma climate. We felt a little like we were attending someone’s abandoned wedding reception.\u003c/p>\n\u003cp>After a day of wine, we opted to try some of Sonoma-Meritâge’s unique cocktails. We settled on a mojito and a bellini, the latter being a sparkling wine with fresh peach puree. The mojito was average but the bellini had a nice crispness — not too sweet and very refreshing.\u003c/p>\n\u003cp>None of the main entrees seemed very exciting. This was a little surprising to me since we were in the heart of wine country. There seemed to be some typical pasta dishes and fresh fish preparations. After much thought we decided to go with the fresh seafood and prepared oysters. This appeared to be a Meritâge specialty and what most other patrons were ordering.\u003c/p>\n\u003cp>We first tried the Oysters Casino, which were baked oysters topped with Parmesean cheese and prosciutto. These were intensely flavorful and very salty. I am not shy when it comes to salt, but this was a bit much even for me. It they were less salty they would have been outstanding.\u003c/p>\n\u003cp>Next we ordered a seafood platter, which was a cornucopia of fresh oysters, clams, mussels, cracked crab, shrimp, and ceviche, served on a giant tray of crushed ice. I was impressed by the variety and the platter’s generous size was perfect to share. Mostly the seafood tasted very fresh and was served at the perfect temperature. The sauces accompanying the platter were also flavorful. The downside was the ceviche was tough, bitter, and dry. We tasted it a few times but couldn’t eat it. Considering this was the only really prepared item on the platter, I was disappointed.\u003c/p>\n\u003cp>For dessert we opted to sample the famous housemade gelato and sorbet assortment: a large plate atop crisped, crêpe-like cookies. Nice presentation and the frozen specialties were tasty overall. The only disappointing part was it seemed the gelato and sorbet were all scooped and plated with the same spoon, and many flavors were tainted with the remains of what was scooped before it. Lemon sorbet does not taste so good with an extra coating of coffee flavored gelato.\u003c/p>\n\u003cp>My overall evaluation is: good service, fair food, and the outdoor seating could benefit from some new thought to the décor.\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/stanley-roberts.jpg\" alt=\"Stanley\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Stanley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Reporter\u003cbr>\n\u003cstrong>Location:\u003c/strong> Foster City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> House of Prime Rib\u003cbr>\n\u003cstrong>Reviewed Sonoma-Meritâge Oyster Bar & Grill:\u003c/strong> Monday, September 18, 2006\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When we first entered Sonoma-Meritâge it was one of those E. F. Hutton moments. The whole restaurant appeared to stop and look as we entered. I was looking for the dirt on my face. Anyway, we were promptly seated near the window. This was a truly a foo-foo type restaurant and I am not a fan of foo-foo! Service was slow and the waiter seemed annoyed that we did not order wine. The appetizers we great: the escargot was served on a bed of polenta but the fried oysters were a little too bready for my taste. The main course of free-range chicken breast had an interesting flavor but I probably won’t order that again. The atmosphere was casual though somewhat loud. I liked the restaurant overall, but it is not one I would travel 66 miles to visit. Parking was no problem since the whole experience took about one hour to transpire which is not bad. I wish I could say more about the restaurant, I did enjoy the artwork on the walls and the vintage cash register by the door added a nice bit of flavor.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n165 West Napa Street (at 2nd Street West)\r\nSonoma, CA 95476\r\n\u003cstrong>Phone:\u003c/strong> 707-938-9430\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sonomameritage.com\" target=\"_blank\" rel=\"noopener\">www.sonomameritage.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Northern Italian/Southern French Regional Cuisine\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sonoma-Meritâge Oyster Bar & Grill: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=249\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=252\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/12/check-please-bay-area-season-2-episode-13-213/\">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/cp213iPod_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/sonomameritage10.jpg\" alt=\"Sonoma-Meritâge \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sonomameritage20.jpg\" alt=\"Sonoma-Meritâge \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sonomameritage22.jpg\" alt=\"Sonoma-Meritâge \" hspace=\"3\">\u003cbr>\n Free-Range Chicken Breast Sautéed in a Kalamata Olive Sauce with Vegetable Couscous; Fresh Seafood Platter; Warm Apple Tart with Caramelized Wafers\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/brian-jones.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Wine Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sonoma-Meritâge Oyster Bar & Grill\u003cbr>\n\u003cstrong>Reviewed Sonoma-Meritâge Oyster Bar & Grill:\u003c/strong> Thursday, September 7, 2006\u003c/p>\n\u003cp>The word “Meritâge” is indicative of the blend of regional cuisine influences to be found here on the Northern Italian/French Provencal/fresh seafood-themed menu, plus the full service bar specializing in innovative martinis, and a wine list highlighted by traditional red Bordeaux style blends (of course!) and Sonoma County selections. There is truly something on the menu for everyone…\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few doors west of Sonoma’s quaint central plaza, Sonoma-Meritâge is a short walk from the hub of activity in this quintessential wine country town. The martini bar is a popular social hub for locals returning from their commutes, as well as winery workers unwinding from the hospitality scene (there’s a saying that it takes a lot of liquor to make a little wine…). The restaurant feeds the hungry masses finishing a day of wine tasting or shopping and picnicking on the Plaza.\u003c/p>\n\u003cp>There is plenty of free off-street parking, and after 6:00 p.m., parking on the plaza is unrestricted.\u003c/p>\n\u003cp>What you notice first when entering the dining room, which presents itself through large expanses of glass fronting on Napa Street, is that the restaurant is bright, colorful, and lively. There are wonderful hand-blown glass fixtures suspended from the ceiling — made locally by Bacchus Glass Lights — fashioned into whimsical sea creature-like shapes. The walls of the bar and dining room are decorated with brightly colored paintings by local artists. Outdoor dining on the back patio is enhanced by a babbling fountain under the cover of a large, protective tent. Tables are covered in classic, simple white linen with fresh flowers and a flickering votive. The dining room is vibrant yet relaxed. If you visit after dark, the Bacchus light fixtures add to the soft, glowing ambiance.\u003c/p>\n\u003cp>The executive chef and proprietor, Carlos Cavallo makes the rounds to chat with patrons and to confirm that everyone’s food is perfectly prepared. The friendly, efficient waitstaff bustle about unobtrusively. Fresh, savory bread is promptly served along with an olive tapenade that is as delicious as it is healthy.\u003c/p>\n\u003cp>Carlos’ cooking style is recognizable for its simplicity: fresh seafood is the highlight, a fact made obvious by the live lobster and crab tanks adjacent to the martini bar. There are risotto, chicken, and beef dishes, plus the requisite fresh pasta entrees on the menu. Vegetarians will find many selections to choose from, and fresh, locally grown vegetables and herbs are abundant. Classic salads, such as a traditional Caesar, as well as more contemporary ensembles, are delicious and inspired, and the housemade soups are superb.\u003c/p>\n\u003cp>On this visit, for an appetizer, I tried the Littleneck Clams Casino: a half dozen tender clams on the half shell, baked with breadcrumbs, crisp bacon bits, and Parmesan cheese. I could have easily gobbled up a dozen, but I’m glad I saved room for the course to come: a half rack of slow-roasted wild boar baby back ribs served over wilted spinach with a balsamic reduction sauce. The ribs were succulent and meaty, and the reduction sauce was subtle enough to allow the flavors of the wild boar to prevail without being the least bit gamey. The portion was plentiful, and although I thought the wilted spinach was a bit too tart to counterbalance the semi-sweet reduction, the dish was satisfying and savory. My guest ordered a warm wilted spinach salad tossed with fresh tomatoes, a substantial chunk of rich Cambazola cheese, caramelized red onions, walnuts, and a pancetta-shiitake mushroom dressing. The proportions of the ingredients were perfectly balanced and delicious. This amazingly fresh concoction was followed by a simple, yet memorable dish of fresh Gemelli pasta cooked al dente, tossed with fresh tomatoes, garlic, basil, and shaved Parmesan cheese…classic Italian pasta made perfect through its simplicity and elegance. We shared a bottle of Deerfield Pinot Noir that was reasonably priced and held up to the rich wild boar, yet added some pizzazz to the simple pasta dish. For desert we shared a scoop of vanilla bean gelato dunked into a warm cup of espresso… rich, decadent, yet refreshingly uncomplicated… a perfect finish. There are several other flavors of homemade gelato and sorbet available too.\u003c/p>\n\u003cp>Dinner for two including wine and a tip came to a little over a hundred dollars, and the wine was about $40. You should expect three courses for under $40 a person without beverage or tip, unless you immerse yourself in fresh seafood. Compared to other Sonoma restaurants of this caliber, the prices are reasonable.\u003c/p>\n\u003cp>Chef Cavallo’s menu includes two versions of chef tasting menus or prefix dinners of four dishes each plus dessert, one menu comprised of vegetarian dishes (also prepared in a vegan version if you prefer), the other inspired by seafood. There is a dinner special every night of the week except Tuesday when the restaurant is closed. Thursday night, for instance, is lobster night, and an entire fresh, steamed lobster with drawn butter, side dishes, and dessert is just $24. Friday is prime rib night, Saturday is Osso Buco, Sunday is leg of lamb, and so forth. Locals return weekly on their favorite night for the consistently delicious specials, charming atmosphere, and special prices. Seafood platters are a house specialty every night, and include seasonal selections of wonderful, fresh oysters, clams, lobster, crab, and perfectly prepared fish.\u003c/p>\n\u003cp>The wine list is, of course, highlighted by several choices of Meritage style, or Bordeaux blend wines, and the focus is on Sonoma County estates, as well as selections from Italy and France. There are plenty of intriguing varietals and hard to find small-lot selections to please even the most sophisticated oenophile; many available by the glass. The waitstaff is fairly well versed in the wine list and can help make recommendations to pair with your food.\u003c/p>\n\u003cp>On a Friday or Saturday night after 7:00, service can be a bit slow, due to the number of devoted locals and delighted visitors, and reservations are always recommended, but in such comfortable colorful surroundings, the time between courses tends to pass quickly. If you like fresh, simple flavors, culled from spectacular local produce and pasta, artisan cheeses and bread, and sublime seafood, Sonoma-Meritâge is certain to please. With an excellent glass of wine or an imaginative martini from the bar, this is a wonderful place to unwind and sample the bounty of the wine country and the northern California coast. Meritâge is truly a restaurant with something to satisfy every palate.\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/jaimie-lock.jpg\" alt=\"Jaimie\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jaimie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Multimedia Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cajun Pacific Restaurant & Catering\u003cbr>\n\u003cstrong>Reviewed Sonoma-Meritâge Oyster Bar & Grill:\u003c/strong> Saturday, September 9, 2006\u003c/p>\n\u003cp>I was excited for the chance to venture out of town to Sonoma. I haven’t been there in a while and it was a great opportunity for me to swing by some of my favorite wineries. We did a little wine tasting before heading over to Sonoma-Meritâge for an early dinner.\u003c/p>\n\u003cp>Conveniently located right off the square, we arrived just about the time the restaurant was opening. The staff was very friendly and attentive. We opted to sit in the outdoor dining area since it was sunny and warm. I scanned the decor in the main dining room before heading out. Local art adorned the walls (priced for purchase), along with some interesting hand-blown glass fixtures. The decor of the outdoor seating area was puzzling to me. It consisted of a giant framed tent wrapped in hundreds of yards of tulle-like fabric, which had become slightly dusty from the Sonoma climate. We felt a little like we were attending someone’s abandoned wedding reception.\u003c/p>\n\u003cp>After a day of wine, we opted to try some of Sonoma-Meritâge’s unique cocktails. We settled on a mojito and a bellini, the latter being a sparkling wine with fresh peach puree. The mojito was average but the bellini had a nice crispness — not too sweet and very refreshing.\u003c/p>\n\u003cp>None of the main entrees seemed very exciting. This was a little surprising to me since we were in the heart of wine country. There seemed to be some typical pasta dishes and fresh fish preparations. After much thought we decided to go with the fresh seafood and prepared oysters. This appeared to be a Meritâge specialty and what most other patrons were ordering.\u003c/p>\n\u003cp>We first tried the Oysters Casino, which were baked oysters topped with Parmesean cheese and prosciutto. These were intensely flavorful and very salty. I am not shy when it comes to salt, but this was a bit much even for me. It they were less salty they would have been outstanding.\u003c/p>\n\u003cp>Next we ordered a seafood platter, which was a cornucopia of fresh oysters, clams, mussels, cracked crab, shrimp, and ceviche, served on a giant tray of crushed ice. I was impressed by the variety and the platter’s generous size was perfect to share. Mostly the seafood tasted very fresh and was served at the perfect temperature. The sauces accompanying the platter were also flavorful. The downside was the ceviche was tough, bitter, and dry. We tasted it a few times but couldn’t eat it. Considering this was the only really prepared item on the platter, I was disappointed.\u003c/p>\n\u003cp>For dessert we opted to sample the famous housemade gelato and sorbet assortment: a large plate atop crisped, crêpe-like cookies. Nice presentation and the frozen specialties were tasty overall. The only disappointing part was it seemed the gelato and sorbet were all scooped and plated with the same spoon, and many flavors were tainted with the remains of what was scooped before it. Lemon sorbet does not taste so good with an extra coating of coffee flavored gelato.\u003c/p>\n\u003cp>My overall evaluation is: good service, fair food, and the outdoor seating could benefit from some new thought to the décor.\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/stanley-roberts.jpg\" alt=\"Stanley\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Stanley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Reporter\u003cbr>\n\u003cstrong>Location:\u003c/strong> Foster City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> House of Prime Rib\u003cbr>\n\u003cstrong>Reviewed Sonoma-Meritâge Oyster Bar & Grill:\u003c/strong> Monday, September 18, 2006\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When we first entered Sonoma-Meritâge it was one of those E. F. Hutton moments. The whole restaurant appeared to stop and look as we entered. I was looking for the dirt on my face. Anyway, we were promptly seated near the window. This was a truly a foo-foo type restaurant and I am not a fan of foo-foo! Service was slow and the waiter seemed annoyed that we did not order wine. The appetizers we great: the escargot was served on a bed of polenta but the fried oysters were a little too bready for my taste. The main course of free-range chicken breast had an interesting flavor but I probably won’t order that again. The atmosphere was casual though somewhat loud. I liked the restaurant overall, but it is not one I would travel 66 miles to visit. Parking was no problem since the whole experience took about one hour to transpire which is not bad. I wish I could say more about the restaurant, I did enjoy the artwork on the walls and the vintage cash register by the door added a nice bit of flavor.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Sonoma-Meritâge: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=249\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=246\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Carlo Cavallo\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Lobster “Martini” with Avocado, Cherry Tomato, Grapefruit, Vodka-Lime Dressing\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Northern Italian/Southern French Regional Cuisine\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA cold lobster appetizer full of bright citrus flavors, creamy avocado, and a refreshing kick of specialty vodka.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1 bunch of chives, thinly sliced\u003cbr>\n1 shot Charbay Blood Orange Vodka\u003cbr>\n1/4 cup lime juice\u003cbr>\n3/4 cup extra-virgin olive oil\u003cbr>\nSalt, to taste\u003cbr>\nPepper, to taste\u003cbr>\n2 1 1/2 lb Maine lobsters, cooked, cleaned, removed from shell, and cubed\u003cbr>\n2 grapefruits, peeled and supremed\u003cbr>\n2 pints heirloom Toy Box Tomatoes, sliced lengthwise\u003cbr>\n2 ripe avocados, cubed\u003cbr>\n1 bunch of scallions, thinly sliced on a bias\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a mixing bowl, add the chives, vodka and lime juice. Slowly whisk in the olive oil to create an infusion dressing. Add the salt and pepper to taste.\u003c/p>\n\u003cp>2. Add 1/3 of the vinaigrette to the lobster meat. In a separate bowl, combine the grapefruit, tomatoes, avocado, and scallions, toss with another 1/3 of the vinaigrette, and place in six martini glasses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Top the grapefruit, tomatoes, avocado, and scallions with the marinated lobster meat and drizzle with remaining vinaigrette.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sonoma-Meritâge: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=249\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=246\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Carlo Cavallo\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Lobster “Martini” with Avocado, Cherry Tomato, Grapefruit, Vodka-Lime Dressing\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Northern Italian/Southern French Regional Cuisine\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA cold lobster appetizer full of bright citrus flavors, creamy avocado, and a refreshing kick of specialty vodka.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\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 bunch of chives, thinly sliced\u003cbr>\n1 shot Charbay Blood Orange Vodka\u003cbr>\n1/4 cup lime juice\u003cbr>\n3/4 cup extra-virgin olive oil\u003cbr>\nSalt, to taste\u003cbr>\nPepper, to taste\u003cbr>\n2 1 1/2 lb Maine lobsters, cooked, cleaned, removed from shell, and cubed\u003cbr>\n2 grapefruits, peeled and supremed\u003cbr>\n2 pints heirloom Toy Box Tomatoes, sliced lengthwise\u003cbr>\n2 ripe avocados, cubed\u003cbr>\n1 bunch of scallions, thinly sliced on a bias\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a mixing bowl, add the chives, vodka and lime juice. Slowly whisk in the olive oil to create an infusion dressing. Add the salt and pepper to taste.\u003c/p>\n\u003cp>2. Add 1/3 of the vinaigrette to the lobster meat. In a separate bowl, combine the grapefruit, tomatoes, avocado, and scallions, toss with another 1/3 of the vinaigrette, and place in six martini glasses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Top the grapefruit, tomatoes, avocado, and scallions with the marinated lobster meat and drizzle with remaining vinaigrette.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "cajun-pacific-restaurant-info",
"title": "Cajun Pacific: Restaurant Info",
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"content": "\u003cp>\u003cstrong>Cajun Pacific Restaurant & Catering\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=247\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=253\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/12/check-please-bay-area-season-2-episode-13-213/\">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/cp213iPod_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/cajunpacific1.jpg\" alt=\"Cajun Pacific\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cajunpacific7.jpg\" alt=\"Cajun Pacific\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cajunpacific8.jpg\" alt=\"Cajun Pacific\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cajunpacific17.jpg\" alt=\"Cajun Pacific\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cajunpacific18.jpg\" alt=\"Cajun Pacific\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cajunpacific10.jpg\" alt=\"Cajun Pacific\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 4542 Irving Street (at 47th Avenue)\u003cbr>\nSan Francisco, CA 99412\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=cajun+pacific+restaurant&sll=38.292067,-122.459224&sspn=0.005642,0.005933&layer=&ie=UTF8&om=1&z=17&ll=37.764328,-122.506067&spn=0.005683,0.005933&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy on Lincoln/Great Highway)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-504-6652\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:cajunpacific@sbcglobal.net\">cajunpacific@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cajunpacific.com\" target=\"_blank\" rel=\"noopener\">www.cajunpacific.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Charles Maddox\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Charles Maddox\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Martha Ade\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Cajun/Creole Seafood\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Savory Crab and Crawfish Cheesecake, Crawfish Monica, New Orleans Barbecue Shrimp, Gumbo, Jambalaya, Bread Pudding with Whiskey Sauce\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (1 salad, 1 starter, 1 entree)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: Closed\u003cbr>\nWednesday: Closed\u003cbr>\nThursday: 6:00pm-10:00pm\u003cbr>\nFriday: 6:00pm-10:00pm\u003cbr>\nSaturday: 5:00pm-10:00pm\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, seasonal prefix menu\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Prefix menu is available on seasonal basis, e.g., dungeness crab nights\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\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, recommended\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> No set advance notice, reservations accepted as available\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly, child portions available based on current menu\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes, restaurant available for private parties\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\n4542 Irving Street (at 47th Avenue)\r\nSan Francisco, CA 99412\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=cajun+pacific+restaurant&sll=38.292067,-122.459224&sspn=0.005642,0.005933&layer=&ie=UTF8&om=1&z=17&ll=37.764328,-122.506067&spn=0.005683,0.005933&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-504-6652\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cajunpacific.com\" target=\"_blank\" rel=\"noopener\">www.cajunpacific.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Cajun/Creole Seafood\r\n\u003cstrong>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=247\">Reviews\u003c/a>\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Cajun Pacific Restaurant & Catering\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=247\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=253\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/12/check-please-bay-area-season-2-episode-13-213/\">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/cp213iPod_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/cajunpacific1.jpg\" alt=\"Cajun Pacific\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cajunpacific7.jpg\" alt=\"Cajun Pacific\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cajunpacific8.jpg\" alt=\"Cajun Pacific\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cajunpacific17.jpg\" alt=\"Cajun Pacific\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cajunpacific18.jpg\" alt=\"Cajun Pacific\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cajunpacific10.jpg\" alt=\"Cajun Pacific\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 4542 Irving Street (at 47th Avenue)\u003cbr>\nSan Francisco, CA 99412\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=cajun+pacific+restaurant&sll=38.292067,-122.459224&sspn=0.005642,0.005933&layer=&ie=UTF8&om=1&z=17&ll=37.764328,-122.506067&spn=0.005683,0.005933&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy on Lincoln/Great Highway)\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> 415-504-6652\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:cajunpacific@sbcglobal.net\">cajunpacific@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cajunpacific.com\" target=\"_blank\" rel=\"noopener\">www.cajunpacific.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Charles Maddox\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Charles Maddox\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Martha Ade\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Cajun/Creole Seafood\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Savory Crab and Crawfish Cheesecake, Crawfish Monica, New Orleans Barbecue Shrimp, Gumbo, Jambalaya, Bread Pudding with Whiskey Sauce\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (1 salad, 1 starter, 1 entree)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: Closed\u003cbr>\nWednesday: Closed\u003cbr>\nThursday: 6:00pm-10:00pm\u003cbr>\nFriday: 6:00pm-10:00pm\u003cbr>\nSaturday: 5:00pm-10:00pm\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, seasonal prefix menu\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Prefix menu is available on seasonal basis, e.g., dungeness crab nights\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\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, recommended\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> No set advance notice, reservations accepted as available\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly, child portions available based on current menu\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes, restaurant available for private parties\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>Cajun Pacific Restaurant & Catering: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=250\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=253\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/12/check-please-bay-area-season-2-episode-13-213/\">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/cp213iPod_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/cajunpacific12.jpg\" alt=\"Cajun Pacific\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cajunpacific16.jpg\" alt=\"Cajun Pacific\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cajunpacific19.jpg\" alt=\"Cajun Pacific\" hspace=\"3\">\u003cbr>\n Lump Crabmeat and Goat Cheese Strudel with Herbsaint Crème Glaze; Crawfish Monica; Bread Pudding in Whiskey 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/jaimie-lock.jpg\" alt=\"Jaimie\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jaimie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Multimedia Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cajun Pacific Restaurant & Catering\u003cbr>\n\u003cstrong>Reviewed Cajun Pacific Restaurant & Catering:\u003c/strong> Friday, September 22, 2006\u003c/p>\n\u003cp>Since this was my favorite pick, I knew exactly what to expect when we headed down to Cajun Pacific Friday night. Just as I’d predicted, the menu would be fresh and exciting, the cozy dining room would be alive with happy patrons, and the chef would be working his culinary magic in the kitchen. A little slice of New Orleans heaven located in the most unlikely of places: the Outer Sunset.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was Friday night, so we needed wine! We started with that as we tried to make our appetizer and dinner choices. As usual there were lots of offerings on the menu that combine traditional New Orleans dishes prepared with a truly creative approach while incorporating local, seasonal ingredients. In fact, this is my favorite aspect of the restaurant, and what keeps me going back so often in a city with limitless dining options.\u003c/p>\n\u003cp>We settled on two appetizers (even though the Crawfish Beignets with Rémoulade are a favorite and it was hard passing them up!). We selected the Crabmeat and Brie Strudel and Oysters Poached in Herbsaint Crème. Fresh warm cornbread muffins arrived as we awaited our appetizers. The strudel puffs were presented and they were amazing. Moist crabmeat and creamy brie were neatly encased in flakey strudel pastry, drizzled with the herbsaint crème sauce. Heaven. Next our oyster appetizer was presented. Large, creamy oysters topped rounds of crisped bread, glazed with herbsaint crème. They were so flavorful and the texture was magnificent.\u003c/p>\n\u003cp>For our entrees we ordered Crawfish Monica and a fresh interpretation of Chicken a la King served on homemade herb biscuits. Crawfish Monica is a house specialty and consists of meaty crawfish tails in a spicy cream sauce served atop corkscrew pasta. Always delicious. The Chicken a la King consisted of tender shredded chicken in a hearty, savory herb sauce served sandwiched between crumbly housemade biscuits. On the side was a helping of tasty potatoes au gratin. Both entrees were superb.\u003c/p>\n\u003cp>Cajun Pacific is another restaurant where people definitely don’t leave hungry. The great thing about it is you will likely leave with wonderful leftovers that make a great brunch the next day. However you should never leave without trying the Bread Pudding with Whiskey Sauce. Even if you can only eat a few bites, it makes a great dessert to your brunch leftovers the next day. A dense square of tasty bread pudding topped off with a glistening coating of sweet chocolate, whiskey-doused sauce. I’ve just never had anything like it.\u003c/p>\n\u003cp>I can’t recommend Cajun Pacific enough. Each time I go there my enthusiasm only grows. It is off the beaten path for sure, but absolutely worth the trip. Amazing value, generous portions, unbeatable dishes — don’t miss it!\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/brian-jones.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Wine Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sonoma-Meritâge Oyster Bar & Grill\u003cbr>\n\u003cstrong>Reviewed Cajun Pacific Restaurant & Catering:\u003c/strong> Saturday, September 23, 2006\u003c/p>\n\u003cp>Cajun Pacific’s dining room is only open Thursday through Saturday, and there was a deadline for submittal of this review, so after making reservations a week in advance, I followed up two days before the established date to confirm my reservations. Thus, I was very disconcerted when after spending ten minutes perusing the Sunset neighborhood for a parking space, we were told our name was not on the guest list. However, not to worry, the waitress promptly seated us anyways and apologized for the confusion.\u003c/p>\n\u003cp>This tiny hole-in-the-wall restaurant is barely big enough for a kitchen, and if every one of the twenty or so seats were taken, it would be noisy and uncomfortable indeed. I was beginning to anticipate an unhappy experience, but once the food began to flow, all concerns vanished. First we were served a big, hot cup of andouille sausage and chicken gumbo. It was hearty and delicious, with a nice spicy kick. Wonderful, soft cornbreads muffins accompanied the gumbo, and I would gladly have made a meal of these two delights alone. My guest ordered lump crabmeat and goat cheese strudel with herbsaint crème glaze…light puff pastries with a perfect filling of delicate crabmeat and creamy goat cheese.\u003c/p>\n\u003cp>Next came a substantial plate of perfectly prepared pasta tossed with Creole cream and crawfish tail meat. It was rich and delicious, and I would have devoured every bit of it if I wasn’t already stuffed, but I did my best. My guest had pan-fried, pecan-encrusted catfish meunière served with two of five available side dishes. She chose sweet potato gratin and sautéed Blue Lake beans. The pecan crust was a bit flavorless, but the meunière sauce and perfect, flaky catfish more than made up for it. The garlicky sweet potato gratin made a perfect accompaniment to the catfish.\u003c/p>\n\u003cp>By this time, it was clear we would need extra large to-go boxes, but we had to try the only desert: bread pudding with whisky sauce. I could have eaten just about anything if it was dipped in this dreamy, gooey whisky sauce, and we did out best to polish it off in spite of being full.\u003c/p>\n\u003cp>There were only three wines available along with a few beers and soft drinks, but all were reasonably priced, and all were available by the glass as well as by the bottle. If you choose to bring your own wine, corkage is a modest ten dollars. All told, with wine by the glass, our check came to $97.00, including a full twenty percent tip (the waitress was distracted by the chef’s family, but showed a refinement more befitting the excellent food quality than the casual surroundings), a deal for cuisine this delicious, and we did order twice as much food as we needed, though I’d be tempted to do it again.\u003c/p>\n\u003cp>The decor was a bit cheesy, and the mismatched chairs were not all that comfortable, but this is a sort of family, neighborhood place where you don’t have to worry about your kids bumping into things or being noisy.\u003c/p>\n\u003cp>Since the restaurant is only open three nights a week, I asked the owner what the deal was, and he explained that he and his staff of two (a dishwasher/sous chef and one waitress) take one night off, and the remaining nights are spent catering events. During the holidays, you may order a complete Cajun Christmas dinner including a deep fried turkey. I may just make the trip from Sonoma this year… and I won’t complain about the lack of parking.\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/stanley-roberts.jpg\" alt=\"Stanley\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Stanley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Reporter\u003cbr>\n\u003cstrong>Location:\u003c/strong> Foster City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> House of Prime Rib\u003cbr>\n\u003cstrong>Reviewed Cajun Pacific Restaurant & Catering:\u003c/strong> Thursday, September 21, 2006\u003c/p>\n\u003cp>Let me start out buy saying the food was wonderful full of flavor and cooked to perfection. Now that I got that out of the way, Cajun Pacific is one of those high-priced local dives; it was like eating in a closet. When you walk in the door, you walk in to the dining area — there is no lobby or foyer. I had my wife and Brooke, my two year old, so we were kind of in the way. And we stood there for five minutes before being — oh wait, we were never greeted. We just stood there for five minutes. Finally I took 10 steps forward to the counter past the nine tables and was told as soon as a table leaves we would get a seat, so we continued to stand around. I guess we could have waited outside but with the two dogs lying outside the door, my little girl did not feel comfortable.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>After ordering, it took more than 45 minutes before we got our appetizers. As a matter of fact, 35 minutes after we sat down, a man with his son sat next to us and got their soup before us. Service was almost nonexistent. During most of the night our server (there was only one) would drop off the food and never check to see if we needed anything. Then after receiving the main course she did check on us twice in five minutes. By the time we got our main course, Brooke was fidgety so we ate a few bites then we packed up our food and departed, but not before ordering bread pudding to go. No one-course meal should take two hours to eat. This wasn’t just our problem — I overheard one customer say that she waited so long she had lost her appetite. The seats were so uncomfortable I was ready to leave after the first hour. Take out would probably be my next choice. Oh, and parking sucks; typical SF parking. The atmosphere: too cozy for my taste.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n4542 Irving Street (at 47th Avenue)\r\nSan Francisco, CA 99412\r\n\u003cstrong>Phone:\u003c/strong> 415-504-6652\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cajunpacific.com\" target=\"_blank\" rel=\"noopener\">www.cajunpacific.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Cajun/Creole Seafood\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Cajun Pacific Restaurant & Catering: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=250\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=253\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/12/check-please-bay-area-season-2-episode-13-213/\">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/cp213iPod_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/cajunpacific12.jpg\" alt=\"Cajun Pacific\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cajunpacific16.jpg\" alt=\"Cajun Pacific\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cajunpacific19.jpg\" alt=\"Cajun Pacific\" hspace=\"3\">\u003cbr>\n Lump Crabmeat and Goat Cheese Strudel with Herbsaint Crème Glaze; Crawfish Monica; Bread Pudding in Whiskey 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/jaimie-lock.jpg\" alt=\"Jaimie\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jaimie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Multimedia Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cajun Pacific Restaurant & Catering\u003cbr>\n\u003cstrong>Reviewed Cajun Pacific Restaurant & Catering:\u003c/strong> Friday, September 22, 2006\u003c/p>\n\u003cp>Since this was my favorite pick, I knew exactly what to expect when we headed down to Cajun Pacific Friday night. Just as I’d predicted, the menu would be fresh and exciting, the cozy dining room would be alive with happy patrons, and the chef would be working his culinary magic in the kitchen. A little slice of New Orleans heaven located in the most unlikely of places: the Outer Sunset.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was Friday night, so we needed wine! We started with that as we tried to make our appetizer and dinner choices. As usual there were lots of offerings on the menu that combine traditional New Orleans dishes prepared with a truly creative approach while incorporating local, seasonal ingredients. In fact, this is my favorite aspect of the restaurant, and what keeps me going back so often in a city with limitless dining options.\u003c/p>\n\u003cp>We settled on two appetizers (even though the Crawfish Beignets with Rémoulade are a favorite and it was hard passing them up!). We selected the Crabmeat and Brie Strudel and Oysters Poached in Herbsaint Crème. Fresh warm cornbread muffins arrived as we awaited our appetizers. The strudel puffs were presented and they were amazing. Moist crabmeat and creamy brie were neatly encased in flakey strudel pastry, drizzled with the herbsaint crème sauce. Heaven. Next our oyster appetizer was presented. Large, creamy oysters topped rounds of crisped bread, glazed with herbsaint crème. They were so flavorful and the texture was magnificent.\u003c/p>\n\u003cp>For our entrees we ordered Crawfish Monica and a fresh interpretation of Chicken a la King served on homemade herb biscuits. Crawfish Monica is a house specialty and consists of meaty crawfish tails in a spicy cream sauce served atop corkscrew pasta. Always delicious. The Chicken a la King consisted of tender shredded chicken in a hearty, savory herb sauce served sandwiched between crumbly housemade biscuits. On the side was a helping of tasty potatoes au gratin. Both entrees were superb.\u003c/p>\n\u003cp>Cajun Pacific is another restaurant where people definitely don’t leave hungry. The great thing about it is you will likely leave with wonderful leftovers that make a great brunch the next day. However you should never leave without trying the Bread Pudding with Whiskey Sauce. Even if you can only eat a few bites, it makes a great dessert to your brunch leftovers the next day. A dense square of tasty bread pudding topped off with a glistening coating of sweet chocolate, whiskey-doused sauce. I’ve just never had anything like it.\u003c/p>\n\u003cp>I can’t recommend Cajun Pacific enough. Each time I go there my enthusiasm only grows. It is off the beaten path for sure, but absolutely worth the trip. Amazing value, generous portions, unbeatable dishes — don’t miss it!\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/brian-jones.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Wine Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sonoma-Meritâge Oyster Bar & Grill\u003cbr>\n\u003cstrong>Reviewed Cajun Pacific Restaurant & Catering:\u003c/strong> Saturday, September 23, 2006\u003c/p>\n\u003cp>Cajun Pacific’s dining room is only open Thursday through Saturday, and there was a deadline for submittal of this review, so after making reservations a week in advance, I followed up two days before the established date to confirm my reservations. Thus, I was very disconcerted when after spending ten minutes perusing the Sunset neighborhood for a parking space, we were told our name was not on the guest list. However, not to worry, the waitress promptly seated us anyways and apologized for the confusion.\u003c/p>\n\u003cp>This tiny hole-in-the-wall restaurant is barely big enough for a kitchen, and if every one of the twenty or so seats were taken, it would be noisy and uncomfortable indeed. I was beginning to anticipate an unhappy experience, but once the food began to flow, all concerns vanished. First we were served a big, hot cup of andouille sausage and chicken gumbo. It was hearty and delicious, with a nice spicy kick. Wonderful, soft cornbreads muffins accompanied the gumbo, and I would gladly have made a meal of these two delights alone. My guest ordered lump crabmeat and goat cheese strudel with herbsaint crème glaze…light puff pastries with a perfect filling of delicate crabmeat and creamy goat cheese.\u003c/p>\n\u003cp>Next came a substantial plate of perfectly prepared pasta tossed with Creole cream and crawfish tail meat. It was rich and delicious, and I would have devoured every bit of it if I wasn’t already stuffed, but I did my best. My guest had pan-fried, pecan-encrusted catfish meunière served with two of five available side dishes. She chose sweet potato gratin and sautéed Blue Lake beans. The pecan crust was a bit flavorless, but the meunière sauce and perfect, flaky catfish more than made up for it. The garlicky sweet potato gratin made a perfect accompaniment to the catfish.\u003c/p>\n\u003cp>By this time, it was clear we would need extra large to-go boxes, but we had to try the only desert: bread pudding with whisky sauce. I could have eaten just about anything if it was dipped in this dreamy, gooey whisky sauce, and we did out best to polish it off in spite of being full.\u003c/p>\n\u003cp>There were only three wines available along with a few beers and soft drinks, but all were reasonably priced, and all were available by the glass as well as by the bottle. If you choose to bring your own wine, corkage is a modest ten dollars. All told, with wine by the glass, our check came to $97.00, including a full twenty percent tip (the waitress was distracted by the chef’s family, but showed a refinement more befitting the excellent food quality than the casual surroundings), a deal for cuisine this delicious, and we did order twice as much food as we needed, though I’d be tempted to do it again.\u003c/p>\n\u003cp>The decor was a bit cheesy, and the mismatched chairs were not all that comfortable, but this is a sort of family, neighborhood place where you don’t have to worry about your kids bumping into things or being noisy.\u003c/p>\n\u003cp>Since the restaurant is only open three nights a week, I asked the owner what the deal was, and he explained that he and his staff of two (a dishwasher/sous chef and one waitress) take one night off, and the remaining nights are spent catering events. During the holidays, you may order a complete Cajun Christmas dinner including a deep fried turkey. I may just make the trip from Sonoma this year… and I won’t complain about the lack of parking.\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/stanley-roberts.jpg\" alt=\"Stanley\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Stanley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Reporter\u003cbr>\n\u003cstrong>Location:\u003c/strong> Foster City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> House of Prime Rib\u003cbr>\n\u003cstrong>Reviewed Cajun Pacific Restaurant & Catering:\u003c/strong> Thursday, September 21, 2006\u003c/p>\n\u003cp>Let me start out buy saying the food was wonderful full of flavor and cooked to perfection. Now that I got that out of the way, Cajun Pacific is one of those high-priced local dives; it was like eating in a closet. When you walk in the door, you walk in to the dining area — there is no lobby or foyer. I had my wife and Brooke, my two year old, so we were kind of in the way. And we stood there for five minutes before being — oh wait, we were never greeted. We just stood there for five minutes. Finally I took 10 steps forward to the counter past the nine tables and was told as soon as a table leaves we would get a seat, so we continued to stand around. I guess we could have waited outside but with the two dogs lying outside the door, my little girl did not feel comfortable.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After ordering, it took more than 45 minutes before we got our appetizers. As a matter of fact, 35 minutes after we sat down, a man with his son sat next to us and got their soup before us. Service was almost nonexistent. During most of the night our server (there was only one) would drop off the food and never check to see if we needed anything. Then after receiving the main course she did check on us twice in five minutes. By the time we got our main course, Brooke was fidgety so we ate a few bites then we packed up our food and departed, but not before ordering bread pudding to go. No one-course meal should take two hours to eat. This wasn’t just our problem — I overheard one customer say that she waited so long she had lost her appetite. The seats were so uncomfortable I was ready to leave after the first hour. Take out would probably be my next choice. Oh, and parking sucks; typical SF parking. The atmosphere: too cozy for my taste.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Cajun Pacific Restaurant & Catering: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=250\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=247\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Charles “Chuck” Maddox\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Crab-Crusted Pacific Halibut with Bourbon Brown Butter Served with Gingered Cranberry Blue Lake Beans and Sweet Potato Gratin\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Cajun/Creole\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA recipe for crab-crusted Pacific halibut with bourbon brown butter served with gingered cranberry blue lake beans and sweet potato gratin. This dinner combines Cajun techniques with available Pacific ingredients and a nod to tastes of the autumnal and winter seasons.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Halibut\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 lbs Pacific halibut filets, cut in four pieces\u003cbr>\nKosher salt\u003cbr>\nFreshly ground black pepper\u003cbr>\n1 lb lump blue crab meat\u003cbr>\n2 teaspoon Creole or other coarse-ground dry mustard\u003cbr>\n1 teaspoon minced garlic\u003cbr>\n1 teaspoon minced shallots\u003cbr>\n1 teaspoon sliced green onion tops\u003cbr>\n1 tablespoon parsley\u003cbr>\n5 dashes Crystal hot sauce\u003cbr>\n1/3 cup fresh breadcrumbs\u003cbr>\n1 large egg\u003cbr>\n3 eggs for egg wash\u003cbr>\n1 cup flour\u003cbr>\nOlive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Season halibut to taste with salt and pepper on both sides.In a medium bowl, mix together the crab meat with mustard, garlic, shallots, green onion, parsley, and hot sauce. Mix in breadcrumbs.\u003c/p>\n\u003cp>2. In a small bowl, whisk 1 egg until it foams; add the whisked egg to the crab mix and combine thoroughly.\u003c/p>\n\u003cp>3. In a medium bowl, whisk together last 3 eggs to make an egg wash. Put flour in a wide separate bowl. Dredge one side of the halibut through the flour, one piece at a time. Dip the floured side in egg wash and quickly press the crab mix on top into a flat crust.\u003c/p>\n\u003cp>4. In a cast iron pan or heavy bottomed skillet over high heat, warm 1/4 inch of olive oil in the pan until it starts to smoke. Carefully place the halibut, one piece at a time, into the pan with the crab side down. Cook on high for one minute; reduce heat to medium high and cook until crispy and brown, another 1 to 2 minutes. Using a spatula, gently turn over the crusted halibut being careful to not lose the crab crust. Return the heat to high and cook for 3 more minutes. Continue with each piece of halibut.\u003c/p>\n\u003cp>\u003cstrong>Blue Lake Beans\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup dried cranberries\u003cbr>\n1 cup dry white wine\u003cbr>\n1/2 lb Blue Lake beans\u003cbr>\n1 teaspooon grated fresh ginger\u003cbr>\n1 tablespoon fresh garlic, minced\u003cbr>\nOlive oil\u003cbr>\nKosher salt, to taste\u003cbr>\nFreshly ground black pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Soak cranberries in wine over night (or for at least 3 hours). Strain cranberries and reserve wine.\u003c/p>\n\u003cp>2. Trim stems from beans and blanch in boiling salted water until slightly softened. Strain and place in a bowl of ice water for three minutes and strain again.\u003c/p>\n\u003cp>3. In a skillet over high heat, add enough oil to cover the bottom of the pan. Add the beans, ginger, and garlic. Sauté for 30 seconds and then add cranberries and sauté for another minute. Add 2 tablespoons of the reserved white wine and sauté for one minute. Season with salt and pepper to taste.\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato Gratin\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>Butter\u003cbr>\n3 large sweet potatoes, peeled and thinly sliced\u003cbr>\n1 1/2 cups half-and-half\u003cbr>\n1/4 cup dry white wine\u003cbr>\n2 cups shredded assorted cheese (Cajun Pacific prefers a cheddar and Grana Padano combo)\u003cbr>\n1 tablespoon garlic, minced\u003cbr>\n1/2 teaspoon nutmeg\u003cbr>\n1/2 teaspoon allspice\u003cbr>\n1/2 teaspoon cayenne pepper\u003cbr>\n2 tablespoon Kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375°. Butter a shallow casserole dish or lasagna pan. The pan should be small enough so that the potatoes are at least one inch high when placed in it.\u003c/p>\n\u003cp>2. In a large bowl mix all ingredients except 1/2 cup of the cheese. Pour potato mix into buttered pan and spread it out evenly. Top with the remaining cheese. Cover tightly with foil and bake in oven for 35 minutes. Remove foil and raise temperature to 400°. Bake until top is brown and crusty 15- 20 minutes. Remove from oven and let cool for one hour to set. Warm through when ready to serve.\u003c/p>\n\u003cp>Note: This recipe can be done up to two days before and reheated in the oven prior to serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nA big white Burgundy, such as a Pouilly Fuisse or a red wine, such as Pinot Noir.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Crab-Crusted Pacific Halibut with Bourbon Brown Butter Served with Gingered Cranberry Blue Lake Beans and Sweet Potato Gratin\n\u003cstrong>Recipe Chef:\u003c/strong> Charles \"Chuck\" Maddox\n\u003cstrong>Type of Cuisine:\u003c/strong> Cajun/Creole\n\u003cstrong>Food Category:\u003c/strong> Main Course\n\u003cstrong>Recipe Description:\u003c/strong> A recipe for crab-crusted Pacific halibut with bourbon brown butter served with gingered cranberry blue lake beans and sweet potato gratin. This dinner combines Cajun techniques with available Pacific ingredients and a nod to tastes of the autumnal and winter seasons.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Cajun Pacific Restaurant & Catering: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=250\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=247\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Charles “Chuck” Maddox\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Crab-Crusted Pacific Halibut with Bourbon Brown Butter Served with Gingered Cranberry Blue Lake Beans and Sweet Potato Gratin\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Cajun/Creole\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA recipe for crab-crusted Pacific halibut with bourbon brown butter served with gingered cranberry blue lake beans and sweet potato gratin. This dinner combines Cajun techniques with available Pacific ingredients and a nod to tastes of the autumnal and winter seasons.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Halibut\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 lbs Pacific halibut filets, cut in four pieces\u003cbr>\nKosher salt\u003cbr>\nFreshly ground black pepper\u003cbr>\n1 lb lump blue crab meat\u003cbr>\n2 teaspoon Creole or other coarse-ground dry mustard\u003cbr>\n1 teaspoon minced garlic\u003cbr>\n1 teaspoon minced shallots\u003cbr>\n1 teaspoon sliced green onion tops\u003cbr>\n1 tablespoon parsley\u003cbr>\n5 dashes Crystal hot sauce\u003cbr>\n1/3 cup fresh breadcrumbs\u003cbr>\n1 large egg\u003cbr>\n3 eggs for egg wash\u003cbr>\n1 cup flour\u003cbr>\nOlive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Season halibut to taste with salt and pepper on both sides.In a medium bowl, mix together the crab meat with mustard, garlic, shallots, green onion, parsley, and hot sauce. Mix in breadcrumbs.\u003c/p>\n\u003cp>2. In a small bowl, whisk 1 egg until it foams; add the whisked egg to the crab mix and combine thoroughly.\u003c/p>\n\u003cp>3. In a medium bowl, whisk together last 3 eggs to make an egg wash. Put flour in a wide separate bowl. Dredge one side of the halibut through the flour, one piece at a time. Dip the floured side in egg wash and quickly press the crab mix on top into a flat crust.\u003c/p>\n\u003cp>4. In a cast iron pan or heavy bottomed skillet over high heat, warm 1/4 inch of olive oil in the pan until it starts to smoke. Carefully place the halibut, one piece at a time, into the pan with the crab side down. Cook on high for one minute; reduce heat to medium high and cook until crispy and brown, another 1 to 2 minutes. Using a spatula, gently turn over the crusted halibut being careful to not lose the crab crust. Return the heat to high and cook for 3 more minutes. Continue with each piece of halibut.\u003c/p>\n\u003cp>\u003cstrong>Blue Lake Beans\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup dried cranberries\u003cbr>\n1 cup dry white wine\u003cbr>\n1/2 lb Blue Lake beans\u003cbr>\n1 teaspooon grated fresh ginger\u003cbr>\n1 tablespoon fresh garlic, minced\u003cbr>\nOlive oil\u003cbr>\nKosher salt, to taste\u003cbr>\nFreshly ground black pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Soak cranberries in wine over night (or for at least 3 hours). Strain cranberries and reserve wine.\u003c/p>\n\u003cp>2. Trim stems from beans and blanch in boiling salted water until slightly softened. Strain and place in a bowl of ice water for three minutes and strain again.\u003c/p>\n\u003cp>3. In a skillet over high heat, add enough oil to cover the bottom of the pan. Add the beans, ginger, and garlic. Sauté for 30 seconds and then add cranberries and sauté for another minute. Add 2 tablespoons of the reserved white wine and sauté for one minute. Season with salt and pepper to taste.\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato Gratin\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>Butter\u003cbr>\n3 large sweet potatoes, peeled and thinly sliced\u003cbr>\n1 1/2 cups half-and-half\u003cbr>\n1/4 cup dry white wine\u003cbr>\n2 cups shredded assorted cheese (Cajun Pacific prefers a cheddar and Grana Padano combo)\u003cbr>\n1 tablespoon garlic, minced\u003cbr>\n1/2 teaspoon nutmeg\u003cbr>\n1/2 teaspoon allspice\u003cbr>\n1/2 teaspoon cayenne pepper\u003cbr>\n2 tablespoon Kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375°. Butter a shallow casserole dish or lasagna pan. The pan should be small enough so that the potatoes are at least one inch high when placed in it.\u003c/p>\n\u003cp>2. In a large bowl mix all ingredients except 1/2 cup of the cheese. Pour potato mix into buttered pan and spread it out evenly. Top with the remaining cheese. Cover tightly with foil and bake in oven for 35 minutes. Remove foil and raise temperature to 400°. Bake until top is brown and crusty 15- 20 minutes. Remove from oven and let cool for one hour to set. Warm through when ready to serve.\u003c/p>\n\u003cp>Note: This recipe can be done up to two days before and reheated in the oven prior to serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nA big white Burgundy, such as a Pouilly Fuisse or a red wine, such as Pinot Noir.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "house-of-prime-rib-restaurant-info",
"title": "House of Prime Rib: Restaurant Info",
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"content": "\u003cp>\u003cstrong>House of Prime Rib\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=248\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/12/check-please-bay-area-season-2-episode-13-213/\">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/cp213iPod_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/houseofprimerib4.jpg\" alt=\"House of Prime Rib\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/houseofprimerib14.jpg\" alt=\"House of Prime Rib\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/houseofprimerib15.jpg\" alt=\"House of Prime Rib\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/houseofprimerib20.jpg\" alt=\"House of Prime Rib\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/houseofprimerib19.jpg\" alt=\"House of Prime Rib\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/houseofprimerib17.jpg\" alt=\"House of Prime Rib\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 1906 Van Ness Avenue (at Washington Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=house+of+prime+rib&sll=37.764328,-122.506067&sspn=0.005683,0.005933&layer=&ie=UTF8&z=17&ll=37.793202,-122.42383&spn=0.00568,0.005933&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), valet\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-885-4605\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca>www.houseofprimerib.citysearch.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Josef Betz\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Gerardo Ramirez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Prime Rib\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Prime rib, spinning salad\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> None\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20 per 750 ml for the first two, $25 per 750 ml for the second two, $30 per 750 ml after that\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 4:30pm-5:30pm (bar), 5:30pm-10:00pm (dinner)\u003cbr>\nTuesday: 4:30pm-5:30pm (bar), 5:30pm-10:00pm (dinner)\u003cbr>\nWednesday: 4:30pm-5:30pm (bar), 5:30pm-10:00pm (dinner)\u003cbr>\nThursday: 4:30pm-5:30pm (bar), 5:30pm-10:00pm (dinner)\u003cbr>\nFriday: 4:30pm-5:00pm (bar), 5:00pm-10:00pm (dinner)\u003cbr>\nSaturday: 4:00pm-4:30pm (bar), 4:30pm-10:00pm (dinner)\u003cbr>\nSunday: 3:30pm-4:00pm (bar), 4:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, Diner’s Club, American Express, Travelers’ Checks\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> 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 (except on Friday, Saturday, or Sunday)\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\n1906 Van Ness Avenue (at Washington Street)\r\nSan Francisco, CA 94109\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=house+of+prime+rib&sll=37.764328,-122.506067&sspn=0.005683,0.005933&layer=&ie=UTF8&z=17&ll=37.793202,-122.42383&spn=0.00568,0.005933&om=1&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-885-4605\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://houseofprimerib.citysearch.com/\" target=\"_blank\" rel=\"noopener\">www.houseofprimerib.citysearch.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Prime Rib\r\n\u003cstrong>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=248\">Reviews\u003c/a>\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>House of Prime Rib\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=248\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/12/check-please-bay-area-season-2-episode-13-213/\">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/cp213iPod_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/houseofprimerib4.jpg\" alt=\"House of Prime Rib\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/houseofprimerib14.jpg\" alt=\"House of Prime Rib\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/houseofprimerib15.jpg\" alt=\"House of Prime Rib\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/houseofprimerib20.jpg\" alt=\"House of Prime Rib\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/houseofprimerib19.jpg\" alt=\"House of Prime Rib\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/houseofprimerib17.jpg\" alt=\"House of Prime Rib\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 1906 Van Ness Avenue (at Washington Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=house+of+prime+rib&sll=37.764328,-122.506067&sspn=0.005683,0.005933&layer=&ie=UTF8&z=17&ll=37.793202,-122.42383&spn=0.00568,0.005933&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), valet\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-885-4605\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca>www.houseofprimerib.citysearch.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Josef Betz\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Gerardo Ramirez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Prime Rib\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Prime rib, spinning salad\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> None\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20 per 750 ml for the first two, $25 per 750 ml for the second two, $30 per 750 ml after that\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 4:30pm-5:30pm (bar), 5:30pm-10:00pm (dinner)\u003cbr>\nTuesday: 4:30pm-5:30pm (bar), 5:30pm-10:00pm (dinner)\u003cbr>\nWednesday: 4:30pm-5:30pm (bar), 5:30pm-10:00pm (dinner)\u003cbr>\nThursday: 4:30pm-5:30pm (bar), 5:30pm-10:00pm (dinner)\u003cbr>\nFriday: 4:30pm-5:00pm (bar), 5:00pm-10:00pm (dinner)\u003cbr>\nSaturday: 4:00pm-4:30pm (bar), 4:30pm-10:00pm (dinner)\u003cbr>\nSunday: 3:30pm-4:00pm (bar), 4:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, Diner’s Club, American Express, Travelers’ Checks\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> 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 (except on Friday, Saturday, or Sunday)\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>House of Prime Rib: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=251\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/12/check-please-bay-area-season-2-episode-13-213/\">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/cp213iPod_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/houseofprimerib9.jpg\" alt=\"House of Prime Rib\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/houseofprimerib25.jpg\" alt=\"House of Prime Rib\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/houseofprimerib2.jpg\" alt=\"House of Prime Rib\" hspace=\"3\">\u003cbr>\nPrime Rib House Cut, House Salad, Prime Rib King Henry VIII Cut\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/stanley-roberts.jpg\" alt=\"Stanley\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Stanley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Reporter\u003cbr>\n\u003cstrong>Location:\u003c/strong> Foster City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> House of Prime Rib\u003cbr>\n\u003cstrong>Reviewed House of Prime Rib:\u003c/strong> Friday, September 15, 2006\u003cbr>\nUpon arrival to the House of Prime Rib, we were greeted by a large crowd of diners waiting to be seated. Due to the fact at we were more than 15 minutes late because of traffic, we were moved to the back of the line. Gus the maitre’d escorted us to our table.\u003c/p>\n\u003cp>House of Prime Rib is famous for one thing: prime rib. I have never been disappointed with the food, the atmosphere, or the service. I ordered my prime rib medium-rare, which, in my opinion, is the only way to eat prime rib. The meal started off with the salad presentation: the server brings out a large metal salad bowl on a bed of ice, he spins the bowl and tosses the salad while adding dressing and seasoning. This is followed by the meat cart that offers hand-carved prime rib, whipped potatoes, and creamed spinach. I am a not a foo-foo food eater and House of Prime Rib is not in any way foo-foo! You will almost always leave with a doggie bag and will leave with a full smile on your face, so if you like meat with a side of meat then go to the House of Prime Rib.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The atmosphere is very classy but with a casual feel, you almost feel like you’re at home during the whole process. Parking can be a bear but they offer valet parking, which I suggest you use. Be prepared for a little wait once you get there, so sit at the bar and order something while you pass the time away.\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/jaimie-lock.jpg\" alt=\"Jaimie\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jaimie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Multimedia Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cajun Pacific Restaurant & Catering\u003cbr>\n\u003cstrong>Reviewed House of Prime Rib:\u003c/strong> Tuesday, September 19, 2006\u003c/p>\n\u003cp>It’s easy to see why the House of Prime Rib is a San Francisco dining landmark. As soon as you enter its historic doors on Van Ness, you feel like you are time traveling back to an era when dining out was a special occasion rather than a regular activity. Since living in San Francisco, I’ve never gotten a chance to eat there mostly because I lean towards seafood or more exotic options when dining out. A restaurant with “Prime Rib” in its name would never spark enough interest for me. The surprise was that I really enjoyed it, and now understand why the House of Prime Rib has been in business since the 1940s.\u003c/p>\n\u003cp>The decor is done up in dark wood, warm amber light, and roomy upholstered booths. Separate dining rooms allow a more comfortable and quiet setting. After being seated we were presented with a fresh loaf of baked sourdough bread and our menus. I enjoyed opening the menu and seeing roughly five different options, all variations of the same item — prime rib. Yes, prime rib and lots of it. The only differences being cut and size. Except for the fish option, offered to those not a fan of the house specialty.\u003c/p>\n\u003cp>We enjoyed a nice Napa Cabernet Sauvignon and soon our dinner salads arrived, or I should say the salad presentation, which was nothing short of impressive, arrived. During the tableside preparation the server quietly remarked “no one leaves here hungry” when she saw my eyes widen at the salad’s size placed in front of me. The salad was crisp, flavorful, and perfectly chilled.\u003c/p>\n\u003cp>After the salad course, we were introduced to our tableside carver. Our dinners were prepared and soon we were faced with a plate brimming with the House of Prime Rib’s specialty cut of beef, creamed spinach, Yorkshire pudding, mashed potatoes, and gravy. Homemade horseradish sauce also accompanied the meal. The aroma alone defined this as comfort food, but soon we dug into the most tender, flavorful prepared prime rib. The side dishes were all wonderful, and very rich. I think my only regret was not choosing the baked potato, which I observed being prepared at a neighboring table. We diligently ate until we hit our limit, which was about halfway through. I was wondering why I noticed many small, red shopping bags at other tables. These were the take-home bags for just about everyone who was definitely not leaving hungry.\u003c/p>\n\u003cp>We decided that since our dinners were so enjoyable, we had to at least sample dessert. We selected the English Trifle, which was a slice of pound cake soaked in Grand Mariner and topped with fresh berries and cream. I would probably eat anything soaked in Grand Mariner, and this was also absolutely delicious. The “sampling” of dessert turned into something a lot less dainty.\u003c/p>\n\u003cp>Overall I would definitely recommend the House of Prime Rib. When a restaurant has a specialty and they’ve had more than 60 years to perfect it, it’s hard to go wrong.\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/brian-jones.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Wine Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sonoma-Meritâge Oyster Bar & Grill\u003cbr>\n\u003cstrong>Reviewed House of Prime Rib:\u003c/strong> Sunday, September 10, 2006\u003c/p>\n\u003cp>Writing a review for the House Of Prime Rib is a tricky assignment. There are few choices to make when ordering your meal, so the potential for bad food is pretty unlikely, and there’s really nothing controversial to ponder.\u003c/p>\n\u003cp>Plenty of valet attendants await guests at the curb along Van Ness, but we had no trouble finding parking just around the corner. Upon entering the foyer, an impressive display of first-rate red wines greets you, hinting at the promise of a great gastronomic experience.\u003c/p>\n\u003cp>The restaurant’s decor is old world European, with the trappings of a turn-of-the-century English manor befitting a dining room intended for serious meat and potato aficionados.\u003c/p>\n\u003cp>The wait staff is formally attired, though the guests were decidedly casual, and a diner at an adjoining table actually nodded off in his booth after consuming a generously proportioned meal (our waiter politely woke him with a gentle nudge).\u003c/p>\n\u003cp>If you like tender beef, you will love the House Of Prime Rib. They do one thing with very little variation, but they do it well. You may choose the size and doneness of the cut, but otherwise, deciding whether you want a baked or mashed potato, and how spicy you want your horseradish is all the thinking you need to do. Everyone gets the same sides: First came a demi-loaf of tasty sourdough bread, with a huge pat of butter. Next came a simple chophouse salad with julienned beets, drenched in an apple cider vinegar dressing that’s delicious but overwhelming. At last came our entrees: a thick, juicy cut of prime rib with our choice of potato, creamed spinach (salty), and a generous chunk of buttery Yorkshire Pudding (far too rich for my palate). I could feel my cholesterol count burst upwards a hundred points as the platter was placed before me!\u003c/p>\n\u003cp>Despite being stuffed from all the intensely rich food, we decided to share a dessert. Tiramisu is one of my favorites, and I was a bit disappointed with this version. Perhaps we just selected poorly, as one would assume that a restaurant with so few choices would make certain what selections they do have are the very freshest, and perfectly prepared. We washed it all down with a bottle of A. Rafanelli’s 2003 Cabernet Sauvignon. The wine list was chock full of superb selections at fair prices just as the foyer display promised, though too few offerings are available by the glass.\u003c/p>\n\u003cp>This is clearly a special event restaurant — a place to go on the rare occasion when you feel like spending big, eating big, and ignoring your diet. The waitstaff is practiced in artful presentations, and the old world charm makes your visit an occasion even if you have nothing special to celebrate, but I couldn’t appreciate the extremely rich food.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Our bottle of wine was $55, and with a tip, the entire bill for the two of us came to $155, a bit expensive despite the theatrical service, for a meal with so little variety. I might return for a special occasion, especially with hard-core carnivores as guests, but my recommendation to friends will come with a health warning.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1906 Van Ness Avenue (at Washington Street)\r\nSan Francisco, CA 94109\r\n\u003cstrong>Phone:\u003c/strong> 415-885-4605\r\n\u003cstrong>Website:\u003c/strong> \u003ca>www.houseofprimerib.citysearch.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Prime Rib\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>House of Prime Rib: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=251\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/12/check-please-bay-area-season-2-episode-13-213/\">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/cp213iPod_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/houseofprimerib9.jpg\" alt=\"House of Prime Rib\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/houseofprimerib25.jpg\" alt=\"House of Prime Rib\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/houseofprimerib2.jpg\" alt=\"House of Prime Rib\" hspace=\"3\">\u003cbr>\nPrime Rib House Cut, House Salad, Prime Rib King Henry VIII Cut\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/stanley-roberts.jpg\" alt=\"Stanley\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Stanley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Reporter\u003cbr>\n\u003cstrong>Location:\u003c/strong> Foster City\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> House of Prime Rib\u003cbr>\n\u003cstrong>Reviewed House of Prime Rib:\u003c/strong> Friday, September 15, 2006\u003cbr>\nUpon arrival to the House of Prime Rib, we were greeted by a large crowd of diners waiting to be seated. Due to the fact at we were more than 15 minutes late because of traffic, we were moved to the back of the line. Gus the maitre’d escorted us to our table.\u003c/p>\n\u003cp>House of Prime Rib is famous for one thing: prime rib. I have never been disappointed with the food, the atmosphere, or the service. I ordered my prime rib medium-rare, which, in my opinion, is the only way to eat prime rib. The meal started off with the salad presentation: the server brings out a large metal salad bowl on a bed of ice, he spins the bowl and tosses the salad while adding dressing and seasoning. This is followed by the meat cart that offers hand-carved prime rib, whipped potatoes, and creamed spinach. I am a not a foo-foo food eater and House of Prime Rib is not in any way foo-foo! You will almost always leave with a doggie bag and will leave with a full smile on your face, so if you like meat with a side of meat then go to the House of Prime Rib.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The atmosphere is very classy but with a casual feel, you almost feel like you’re at home during the whole process. Parking can be a bear but they offer valet parking, which I suggest you use. Be prepared for a little wait once you get there, so sit at the bar and order something while you pass the time away.\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/jaimie-lock.jpg\" alt=\"Jaimie\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jaimie\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Multimedia Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cajun Pacific Restaurant & Catering\u003cbr>\n\u003cstrong>Reviewed House of Prime Rib:\u003c/strong> Tuesday, September 19, 2006\u003c/p>\n\u003cp>It’s easy to see why the House of Prime Rib is a San Francisco dining landmark. As soon as you enter its historic doors on Van Ness, you feel like you are time traveling back to an era when dining out was a special occasion rather than a regular activity. Since living in San Francisco, I’ve never gotten a chance to eat there mostly because I lean towards seafood or more exotic options when dining out. A restaurant with “Prime Rib” in its name would never spark enough interest for me. The surprise was that I really enjoyed it, and now understand why the House of Prime Rib has been in business since the 1940s.\u003c/p>\n\u003cp>The decor is done up in dark wood, warm amber light, and roomy upholstered booths. Separate dining rooms allow a more comfortable and quiet setting. After being seated we were presented with a fresh loaf of baked sourdough bread and our menus. I enjoyed opening the menu and seeing roughly five different options, all variations of the same item — prime rib. Yes, prime rib and lots of it. The only differences being cut and size. Except for the fish option, offered to those not a fan of the house specialty.\u003c/p>\n\u003cp>We enjoyed a nice Napa Cabernet Sauvignon and soon our dinner salads arrived, or I should say the salad presentation, which was nothing short of impressive, arrived. During the tableside preparation the server quietly remarked “no one leaves here hungry” when she saw my eyes widen at the salad’s size placed in front of me. The salad was crisp, flavorful, and perfectly chilled.\u003c/p>\n\u003cp>After the salad course, we were introduced to our tableside carver. Our dinners were prepared and soon we were faced with a plate brimming with the House of Prime Rib’s specialty cut of beef, creamed spinach, Yorkshire pudding, mashed potatoes, and gravy. Homemade horseradish sauce also accompanied the meal. The aroma alone defined this as comfort food, but soon we dug into the most tender, flavorful prepared prime rib. The side dishes were all wonderful, and very rich. I think my only regret was not choosing the baked potato, which I observed being prepared at a neighboring table. We diligently ate until we hit our limit, which was about halfway through. I was wondering why I noticed many small, red shopping bags at other tables. These were the take-home bags for just about everyone who was definitely not leaving hungry.\u003c/p>\n\u003cp>We decided that since our dinners were so enjoyable, we had to at least sample dessert. We selected the English Trifle, which was a slice of pound cake soaked in Grand Mariner and topped with fresh berries and cream. I would probably eat anything soaked in Grand Mariner, and this was also absolutely delicious. The “sampling” of dessert turned into something a lot less dainty.\u003c/p>\n\u003cp>Overall I would definitely recommend the House of Prime Rib. When a restaurant has a specialty and they’ve had more than 60 years to perfect it, it’s hard to go wrong.\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/brian-jones.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Wine Operations Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sonoma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sonoma-Meritâge Oyster Bar & Grill\u003cbr>\n\u003cstrong>Reviewed House of Prime Rib:\u003c/strong> Sunday, September 10, 2006\u003c/p>\n\u003cp>Writing a review for the House Of Prime Rib is a tricky assignment. There are few choices to make when ordering your meal, so the potential for bad food is pretty unlikely, and there’s really nothing controversial to ponder.\u003c/p>\n\u003cp>Plenty of valet attendants await guests at the curb along Van Ness, but we had no trouble finding parking just around the corner. Upon entering the foyer, an impressive display of first-rate red wines greets you, hinting at the promise of a great gastronomic experience.\u003c/p>\n\u003cp>The restaurant’s decor is old world European, with the trappings of a turn-of-the-century English manor befitting a dining room intended for serious meat and potato aficionados.\u003c/p>\n\u003cp>The wait staff is formally attired, though the guests were decidedly casual, and a diner at an adjoining table actually nodded off in his booth after consuming a generously proportioned meal (our waiter politely woke him with a gentle nudge).\u003c/p>\n\u003cp>If you like tender beef, you will love the House Of Prime Rib. They do one thing with very little variation, but they do it well. You may choose the size and doneness of the cut, but otherwise, deciding whether you want a baked or mashed potato, and how spicy you want your horseradish is all the thinking you need to do. Everyone gets the same sides: First came a demi-loaf of tasty sourdough bread, with a huge pat of butter. Next came a simple chophouse salad with julienned beets, drenched in an apple cider vinegar dressing that’s delicious but overwhelming. At last came our entrees: a thick, juicy cut of prime rib with our choice of potato, creamed spinach (salty), and a generous chunk of buttery Yorkshire Pudding (far too rich for my palate). I could feel my cholesterol count burst upwards a hundred points as the platter was placed before me!\u003c/p>\n\u003cp>Despite being stuffed from all the intensely rich food, we decided to share a dessert. Tiramisu is one of my favorites, and I was a bit disappointed with this version. Perhaps we just selected poorly, as one would assume that a restaurant with so few choices would make certain what selections they do have are the very freshest, and perfectly prepared. We washed it all down with a bottle of A. Rafanelli’s 2003 Cabernet Sauvignon. The wine list was chock full of superb selections at fair prices just as the foyer display promised, though too few offerings are available by the glass.\u003c/p>\n\u003cp>This is clearly a special event restaurant — a place to go on the rare occasion when you feel like spending big, eating big, and ignoring your diet. The waitstaff is practiced in artful presentations, and the old world charm makes your visit an occasion even if you have nothing special to celebrate, but I couldn’t appreciate the extremely rich food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our bottle of wine was $55, and with a tip, the entire bill for the two of us came to $155, a bit expensive despite the theatrical service, for a meal with so little variety. I might return for a special occasion, especially with hard-core carnivores as guests, but my recommendation to friends will come with a health warning.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 12 (212) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Jardinière\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=240\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=237\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=243\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Esperpento\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=241\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=238\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Trattoria La Siciliana\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=242\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=239\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=244\">recipe\u003c/a> |\u003c/p>\n\u003cp>WATCH EPISODE ONLINE\u003cbr>\nhttp://www.youtube.com/v/aqMaj2erTtQ&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp212iPod_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-season2d.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Craggy Range “Sophia” Gimblett Gravels, Hawkes Bay New Zealand $50\u003c/strong>\u003cbr>\nFrom one of my personal favorite producers comes this layered, lush Cabernet Franc and Merlot blend. Made with grapes grown on New Zealand’s north island region of Hawkes Bay, its sultry texture coupled with rich fruit flavors ranks this amongst the sexiest sips around.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Jardinere\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wine director Eugenio Jardim has crafted an impressive, world-class wine list. Connoisseurs will appreciate the depth and breadth of selections that span the globe, but novices can find plenty to please their palates. For big spenders, seek out the cellar offerings of stunners such as Jaboulet’s “La Chapelle” Hermitage or Gaja’s Nebbiolo “Sori San Lorenzo” from vintages back to 1998 (these will set you back hundreds of dollars per bottle). To keep your cash close, order one of the many affordable bottles peppering the list. Start with a half bottle of \u003cstrong>Robert Sinskey Pinot Blanc from Carneros ($36)\u003c/strong>, a rare \u003cstrong>Sineann Gewürztraminer from Oregon ($40)\u003c/strong>, or \u003cstrong>Kuleto’s Napa Valley Zinfandel ($40)\u003c/strong>. Unique and interesting selections including \u003cstrong>Raphael Palacios’s crisp, classy Godello “As Sortes” from Spain ($75)\u003c/strong> keep wine lovers coming back for more.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 12 (212) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Jardinière\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=240\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=237\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=243\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Esperpento\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=241\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=238\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Trattoria La Siciliana\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=242\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=239\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=244\">recipe\u003c/a> |\u003c/p>\n\u003cp>WATCH EPISODE ONLINE\u003cbr>\nhttp://www.youtube.com/v/aqMaj2erTtQ&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp212iPod_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-season2d.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Craggy Range “Sophia” Gimblett Gravels, Hawkes Bay New Zealand $50\u003c/strong>\u003cbr>\nFrom one of my personal favorite producers comes this layered, lush Cabernet Franc and Merlot blend. Made with grapes grown on New Zealand’s north island region of Hawkes Bay, its sultry texture coupled with rich fruit flavors ranks this amongst the sexiest sips around.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Jardinere\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wine director Eugenio Jardim has crafted an impressive, world-class wine list. Connoisseurs will appreciate the depth and breadth of selections that span the globe, but novices can find plenty to please their palates. For big spenders, seek out the cellar offerings of stunners such as Jaboulet’s “La Chapelle” Hermitage or Gaja’s Nebbiolo “Sori San Lorenzo” from vintages back to 1998 (these will set you back hundreds of dollars per bottle). To keep your cash close, order one of the many affordable bottles peppering the list. Start with a half bottle of \u003cstrong>Robert Sinskey Pinot Blanc from Carneros ($36)\u003c/strong>, a rare \u003cstrong>Sineann Gewürztraminer from Oregon ($40)\u003c/strong>, or \u003cstrong>Kuleto’s Napa Valley Zinfandel ($40)\u003c/strong>. Unique and interesting selections including \u003cstrong>Raphael Palacios’s crisp, classy Godello “As Sortes” from Spain ($75)\u003c/strong> keep wine lovers coming back for more.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "jardiniere-restaurant-info",
"title": "Jardinière: Restaurant Info",
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"content": "\u003cp>\u003cstrong>Jardinière\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=237\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=243\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/05/check-please-bay-area-season-2-episode-12-212/\">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/cp212iPod_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/jardinere17.jpg\" alt=\"Jardinère\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jardinere36.jpg\" alt=\"Jardinère\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jardinere22.jpg\" alt=\"Jardinère\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jardinere19.jpg\" alt=\"Jardinère\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jardinere21.jpg\" alt=\"Jardinère\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jardinere23.jpg\" alt=\"Jardinère\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 300 Grove Street (at Franklin Street)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=jardiniere&sll=37.0625,-95.677068&sspn=57.553742,69.169922&layer=&ie=UTF8&z=17&ll=37.777923,-122.419163&spn=0.007115,0.008444&om=1&iwloc=I\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Valet\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-861-5555\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@jardiniere.com\">info@jardiniere.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.jardiniere.com\" target=\"_blank\" rel=\"noopener\">www.jardiniere.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Traci Des Jardins and Pat Kuleto\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Traci Des Jardins\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Francisco Almaguer\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California/French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Maine Diver Scallops with Pancetta, Meyer Lemon and English Peas, Roasted Garlic Nage, Red Wine Braised Beef Shortribs with Horseradish Mashed Potato Puree and Herb Salad\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, corkage waived if second bottle is bought from wine list\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 bottles for parties 5 or less, 3 bottles for parties 6 or more\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:00pm-10:00pm\u003cbr>\nTuesday: 5:00pm-10:30pm\u003cbr>\nWednesday: 5:00pm-10:30pm\u003cbr>\nThursday: 5:00pm-11:30pm\u003cbr>\nFriday: 5:00pm-11:30pm\u003cbr>\nSaturday: 5:00pm-11:30pm\u003cbr>\nSunday: 5:00pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prefix menu, late night\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Available Monday-Friday, 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $60+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Major Credit Cards\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Suggested\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> Not required, but reservations can be made up to 60 days 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> 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> Yes, pianist\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n300 Grove Street (at Franklin Street)\r\nSan Francisco, CA 94102\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=jardiniere&sll=37.0625,-95.677068&sspn=57.553742,69.169922&layer=&ie=UTF8&z=17&ll=37.777923,-122.419163&spn=0.007115,0.008444&om=1&iwloc=I\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-861-5555\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.jardiniere.com\" target=\"_blank\" rel=\"noopener\">www.jardiniere.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> California/French\r\n\u003cstrong>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=237\">Reviews\u003c/a>\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Jardinière\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=237\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=243\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/05/check-please-bay-area-season-2-episode-12-212/\">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/cp212iPod_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/jardinere17.jpg\" alt=\"Jardinère\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jardinere36.jpg\" alt=\"Jardinère\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jardinere22.jpg\" alt=\"Jardinère\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jardinere19.jpg\" alt=\"Jardinère\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jardinere21.jpg\" alt=\"Jardinère\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jardinere23.jpg\" alt=\"Jardinère\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 300 Grove Street (at Franklin Street)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=jardiniere&sll=37.0625,-95.677068&sspn=57.553742,69.169922&layer=&ie=UTF8&z=17&ll=37.777923,-122.419163&spn=0.007115,0.008444&om=1&iwloc=I\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Valet\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-861-5555\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@jardiniere.com\">info@jardiniere.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.jardiniere.com\" target=\"_blank\" rel=\"noopener\">www.jardiniere.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Traci Des Jardins and Pat Kuleto\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Traci Des Jardins\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Francisco Almaguer\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California/French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Maine Diver Scallops with Pancetta, Meyer Lemon and English Peas, Roasted Garlic Nage, Red Wine Braised Beef Shortribs with Horseradish Mashed Potato Puree and Herb Salad\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, corkage waived if second bottle is bought from wine list\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 bottles for parties 5 or less, 3 bottles for parties 6 or more\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:00pm-10:00pm\u003cbr>\nTuesday: 5:00pm-10:30pm\u003cbr>\nWednesday: 5:00pm-10:30pm\u003cbr>\nThursday: 5:00pm-11:30pm\u003cbr>\nFriday: 5:00pm-11:30pm\u003cbr>\nSaturday: 5:00pm-11:30pm\u003cbr>\nSunday: 5:00pm-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prefix menu, late night\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Available Monday-Friday, 5:00pm-9:30pm\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $60+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Major Credit Cards\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Suggested\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> Not required, but reservations can be made up to 60 days 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> 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> Yes, pianist\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Jardinière: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=240\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=243\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/05/check-please-bay-area-season-2-episode-12-212/\">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/cp212iPod_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/jardiniere16.jpg\" alt=\"Jardiniere\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jardiniere13.jpg\" alt=\"Jardiniere\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jardiniere15.jpg\" alt=\"Jardiniere\" hspace=\"3\">\u003cbr>\nLiberty Farms Duck Breast with Braised Bacon Bok Choy, Caramelized Turnips, Santa Rosa Plums and Candied Ginger; Hamachi Sashimi with Roasted Beet and Cucumber Salad; Red Wine Braised Beef Short Ribs with Horseradish Potato Puree and Herb Salad\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/charlene-nason.jpg\" alt=\"Charlene\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Charlene\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Social Work Supervisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Jardinière\u003cbr>\n\u003cstrong>Reviewed Jardinière:\u003c/strong> Sunday, September 17, 2006\u003c/p>\n\u003cp>Upon first approach to this Hayes Valley brick building, one is met with graciously large glass and wooden double doors. Valet parking is available, but on Sunday evening, unnecessary, as the streets are clear of parked cars. A matinee at the nearby opera is long over, and the diners from there are also gone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We told the host we were early, and would be having drinks at the bar before our 8pm reservation. I requested that we be seated ringside upstairs, facing the piano. The hosts were very accommodating and friendly.\u003c/p>\n\u003cp>At the bar, where seating is in an oval, the atmosphere is elegant and attractive. Bar lights are stained glass shaded lamps; the service area is in the center of the bar, with a view of the sweeping metal staircase and curved, metal railings. There is a sophisticated atmosphere to the main floor, reminiscent of 1930-40’s New York nightclubs, shown in movies of that era. There are exposed brick walls, several impressionistic paintings, wall sconces, and window drapes of a red wine color, which support the warmth of the interior. One hears the piano throughout the restaurant. Music is nightly, usually a contemporary jazz, which is great.\u003c/p>\n\u003cp>While at the bar, we recognized a celebrity of international acclaim, seated next to me. We chatted and had a very fun experience talking with her. (A very exciting aspect of this sophisticated dining experience.)\u003c/p>\n\u003cp>At our table upstairs, we were aware that although all the tables filled up, we never felt intruded upon by the presence of other diners. The server was able to help with wine pairing and was friendly, efficient, and did not hover. Due to the lower ceilings upstairs, there is more of an intimate feeling than dining on the main floor. We never felt rushed, as if they “needed our\u003cbr>\nPlates” in the kitchen.\u003c/p>\n\u003cp>The scallop appetizer was fantastic with its seared crust, yet tender and sweet inside, on a bed of parsley sauce with green onions. The Vouvray, which was mellow with a little taste of fruit, went very well with the scallops. The sourdough rolls and sweet butter were warm when they were brought to the table before the meal. My main course, the duck, was cooked rare, with fabulous bits of ginger, plum, and potatoes exploding with complementary tastes. The Pinot Noir with its rich flavor went well with my companion’s short ribs, which were richly bursting with flavor of the Cabernet-infused sauce. Each bite was a delight.\u003c/p>\n\u003cp>The portions were quite sufficient, certainly not the typical French restaurant joke of three peas rolling around on a large empty plate.\u003c/p>\n\u003cp>For dessert we chose the chocolate mousse, which arrived on a plate sandwiched between two almond macaroons. Although they did not resemble any macaroon I’d previously seen, it was delicious. The mousse and the almond sherbet and the fresh raspberries offered great taste contrasts. As I had informed the hosts when we arrived, that we were celebrating my companion’s birthday, the kitchen had written her name and “happy birthday” in chocolate on the plate. A delightful treat. The decaf coffee was fresh, hot, and rich; a great companion to the dessert.\u003c/p>\n\u003cp>Although pricey, this restaurant is a very special treat and a great place for a dinner to linger and savor over, and to be remembered.\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/richland-tester.jpg\" alt=\"Richland\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Richland\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Chemist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Esperpento\u003cbr>\n\u003cstrong>Reviewed Jardinière:\u003c/strong> Saturday, September 16, 2006\u003c/p>\n\u003cp>Our party of four arrived at Jardinière a bit early for our 7:30 reservation, but we were shown right to comfortable booth up stairs. The restaurant is beautifully decorated in dark colors, and the tables were elegantly set. The background music provided by a piano player was very nice, but not intrusive. It is not what I would consider a quiet restaurant, but the noise level allowed for normal conversation without feeling like you had to whisper to be polite or shout to be heard. The hostess was quick to offer menus and a wine menu, as the waiter immediately appeared to ask if we had any questions or time constraints for our dinner (the opera is nearby). We had no constraints and took some time to look over the menu. We all agreed that the way to sample the offerings of such an elegant restaurant was to choose the chef’s six-course tasting menu.\u003c/p>\n\u003cp>We knew we were in for a real treat as the first course arrived among a flurry of servers. A detailed explanation was given about the sashimi of hamachi on a cucumber salad. It included several slices of very fresh hamachi on a salad of roasted tiny beets and thinly sliced cucumbers. It was dressed with a light lemony dressing and topped with caviar. The caviar added a salty taste to the dish that rounded it out perfectly.\u003c/p>\n\u003cp>Next we were offered a dish of perfectly poached halibut with calamari and Manila clams. The halibut sat nestled in a small amount of tomato broth on top of the shelling beans (like fava beans), olives, peeled halved cherry tomatoes, and ringed by tiny clams in the shell. It was like a miniature cioppino with a very small amount of broth. It was delicious and had us convinced that we had made the right choice to have the tasting menu.\u003c/p>\n\u003cp>After the second dish they started to appear in pairs. The rabbit coarse and had rabbit prepared two ways. One was simple rillettes served on a thin piece of toast. It was light and delicious. Served on the same plate was a roasted saddle of rabbit that had been tied and stuffed with herbs and roasted. It was great served on a bed of roasted figs and caramelized onions. The whole plate had wonderful thyme jus drizzled around it. Two of our group almost did not get the tasting menu because it had the rabbit coarse (both were not fans of rabbit). They were happy once they tasted the rabbit!\u003c/p>\n\u003cp>Last among the entrée courses was a duo of beef again served on the same plate. On one side there were slices of rare New York steak served with chanterelle mushrooms and bordelaise sauce. It was savory and very nicely prepared. On the other side of the plate there was the boneless short rib served on creamed nettles. The nettles were a nice accompaniment to the braised rib meat that was cooked tender enough to eat with a fork.\u003c/p>\n\u003cp>The cheese course was a bit of a let down. It was a single cheese that was very fragrant. There was a musty flavor that did not go well with the more subtle flavors of the rest of the meal. I like strong cheeses, but this one was not my favorite.\u003c/p>\n\u003cp>Lastly, they served Asian pear and shiso with yuzu gelée and ginger sorbet. The sorbet was busting with ginger flavor, slightly sweet and went perfectly with the gelée. The Asian pears were sliced very thinly and also complemented the sorbet quite well. The shiso was a little hard to eat in this setting. The texture did not complement the sorbet and pears as well as a regular mint might have. All in all it was a very good dessert.\u003c/p>\n\u003cp>The evening at Jardinière was wonderful and lasted over two hours. It is the mark of a truly great restaurant when after two hours you look at your watch and wonder how you could have been sitting there that long. The service was impeccable and the meal could not have been more perfectly paced. It is a great place for a special occasion, or for a special night out with 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/alexandra-kealy.jpg\" alt=\"Alexandra\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Alexandra\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architectural Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Trattoria La Siciliana\u003cbr>\n\u003cstrong>Reviewed Jardinière:\u003c/strong> Friday, September 15, 2006\u003c/p>\n\u003cp>Our reservation was at 6:15 on a Friday evening, and I requested a balcony seat in order to view the restaurant as a whole. My dining partner and I arrived a little early at 5:30! We promptly sat at the bar and engaged ourselves in the most wonderful conversation with the bartender, Danni, who served our cocktails. Michael recommended the house favorites and we began to scan the menu.\u003c/p>\n\u003cp>My dining partner ordered the tasting menu with wine pairings, and I ordered the house specialty Duck Confit and New York Steak. Then the show began. Eugeneo the Sommelier came over to talk about the wines we would be lucky enough to pair with our meal. He incorporated stories of small families in Italian vineyards, who made their wines by hand. Michael was very attentive and explained each and every delectable course. The Tombo Tuna tartare with caviar, baby beets, cucumber, and crème fraîche was so mouthwatering I was jealous that I could only have one bite. Yet I was lucky enough to sample their salmon tartare with fresh edamame, which made all the difference, the textures blended in a way I had never been introduced to. My dining partner’s favorite item was the halibut, her reaction was moist, moist, moist. As for me I can’t decide between the perfectly rare New York steak or the cheese. I love the cheese course here and was even granted permission to enter the cheese cave, which contained Traci Jardinière’s favorites.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Even though the evening came with a higher price tag than I would normally spend (over $120 per person), I plan on returning to Jardinière to chat with the bartenders, enjoy the knowledge of Eugeneo the wine sommelier, and eat from the daily changing menu time and time again. It is a true dining experience.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n 300 Grove Street (at Franklin Street)\r\nSan Francisco, CA 94102\r\n\u003cstrong>Phone:\u003c/strong> 415-861-5555\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.jardiniere.com\" target=\"_blank\" rel=\"noopener\">www.jardiniere.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> California/French\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Jardinière: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=240\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=243\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/05/check-please-bay-area-season-2-episode-12-212/\">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/cp212iPod_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/jardiniere16.jpg\" alt=\"Jardiniere\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jardiniere13.jpg\" alt=\"Jardiniere\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jardiniere15.jpg\" alt=\"Jardiniere\" hspace=\"3\">\u003cbr>\nLiberty Farms Duck Breast with Braised Bacon Bok Choy, Caramelized Turnips, Santa Rosa Plums and Candied Ginger; Hamachi Sashimi with Roasted Beet and Cucumber Salad; Red Wine Braised Beef Short Ribs with Horseradish Potato Puree and Herb Salad\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/charlene-nason.jpg\" alt=\"Charlene\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Charlene\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Social Work Supervisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Jardinière\u003cbr>\n\u003cstrong>Reviewed Jardinière:\u003c/strong> Sunday, September 17, 2006\u003c/p>\n\u003cp>Upon first approach to this Hayes Valley brick building, one is met with graciously large glass and wooden double doors. Valet parking is available, but on Sunday evening, unnecessary, as the streets are clear of parked cars. A matinee at the nearby opera is long over, and the diners from there are also gone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We told the host we were early, and would be having drinks at the bar before our 8pm reservation. I requested that we be seated ringside upstairs, facing the piano. The hosts were very accommodating and friendly.\u003c/p>\n\u003cp>At the bar, where seating is in an oval, the atmosphere is elegant and attractive. Bar lights are stained glass shaded lamps; the service area is in the center of the bar, with a view of the sweeping metal staircase and curved, metal railings. There is a sophisticated atmosphere to the main floor, reminiscent of 1930-40’s New York nightclubs, shown in movies of that era. There are exposed brick walls, several impressionistic paintings, wall sconces, and window drapes of a red wine color, which support the warmth of the interior. One hears the piano throughout the restaurant. Music is nightly, usually a contemporary jazz, which is great.\u003c/p>\n\u003cp>While at the bar, we recognized a celebrity of international acclaim, seated next to me. We chatted and had a very fun experience talking with her. (A very exciting aspect of this sophisticated dining experience.)\u003c/p>\n\u003cp>At our table upstairs, we were aware that although all the tables filled up, we never felt intruded upon by the presence of other diners. The server was able to help with wine pairing and was friendly, efficient, and did not hover. Due to the lower ceilings upstairs, there is more of an intimate feeling than dining on the main floor. We never felt rushed, as if they “needed our\u003cbr>\nPlates” in the kitchen.\u003c/p>\n\u003cp>The scallop appetizer was fantastic with its seared crust, yet tender and sweet inside, on a bed of parsley sauce with green onions. The Vouvray, which was mellow with a little taste of fruit, went very well with the scallops. The sourdough rolls and sweet butter were warm when they were brought to the table before the meal. My main course, the duck, was cooked rare, with fabulous bits of ginger, plum, and potatoes exploding with complementary tastes. The Pinot Noir with its rich flavor went well with my companion’s short ribs, which were richly bursting with flavor of the Cabernet-infused sauce. Each bite was a delight.\u003c/p>\n\u003cp>The portions were quite sufficient, certainly not the typical French restaurant joke of three peas rolling around on a large empty plate.\u003c/p>\n\u003cp>For dessert we chose the chocolate mousse, which arrived on a plate sandwiched between two almond macaroons. Although they did not resemble any macaroon I’d previously seen, it was delicious. The mousse and the almond sherbet and the fresh raspberries offered great taste contrasts. As I had informed the hosts when we arrived, that we were celebrating my companion’s birthday, the kitchen had written her name and “happy birthday” in chocolate on the plate. A delightful treat. The decaf coffee was fresh, hot, and rich; a great companion to the dessert.\u003c/p>\n\u003cp>Although pricey, this restaurant is a very special treat and a great place for a dinner to linger and savor over, and to be remembered.\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/richland-tester.jpg\" alt=\"Richland\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Richland\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Chemist\u003cbr>\n\u003cstrong>Location:\u003c/strong> Alameda\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Esperpento\u003cbr>\n\u003cstrong>Reviewed Jardinière:\u003c/strong> Saturday, September 16, 2006\u003c/p>\n\u003cp>Our party of four arrived at Jardinière a bit early for our 7:30 reservation, but we were shown right to comfortable booth up stairs. The restaurant is beautifully decorated in dark colors, and the tables were elegantly set. The background music provided by a piano player was very nice, but not intrusive. It is not what I would consider a quiet restaurant, but the noise level allowed for normal conversation without feeling like you had to whisper to be polite or shout to be heard. The hostess was quick to offer menus and a wine menu, as the waiter immediately appeared to ask if we had any questions or time constraints for our dinner (the opera is nearby). We had no constraints and took some time to look over the menu. We all agreed that the way to sample the offerings of such an elegant restaurant was to choose the chef’s six-course tasting menu.\u003c/p>\n\u003cp>We knew we were in for a real treat as the first course arrived among a flurry of servers. A detailed explanation was given about the sashimi of hamachi on a cucumber salad. It included several slices of very fresh hamachi on a salad of roasted tiny beets and thinly sliced cucumbers. It was dressed with a light lemony dressing and topped with caviar. The caviar added a salty taste to the dish that rounded it out perfectly.\u003c/p>\n\u003cp>Next we were offered a dish of perfectly poached halibut with calamari and Manila clams. The halibut sat nestled in a small amount of tomato broth on top of the shelling beans (like fava beans), olives, peeled halved cherry tomatoes, and ringed by tiny clams in the shell. It was like a miniature cioppino with a very small amount of broth. It was delicious and had us convinced that we had made the right choice to have the tasting menu.\u003c/p>\n\u003cp>After the second dish they started to appear in pairs. The rabbit coarse and had rabbit prepared two ways. One was simple rillettes served on a thin piece of toast. It was light and delicious. Served on the same plate was a roasted saddle of rabbit that had been tied and stuffed with herbs and roasted. It was great served on a bed of roasted figs and caramelized onions. The whole plate had wonderful thyme jus drizzled around it. Two of our group almost did not get the tasting menu because it had the rabbit coarse (both were not fans of rabbit). They were happy once they tasted the rabbit!\u003c/p>\n\u003cp>Last among the entrée courses was a duo of beef again served on the same plate. On one side there were slices of rare New York steak served with chanterelle mushrooms and bordelaise sauce. It was savory and very nicely prepared. On the other side of the plate there was the boneless short rib served on creamed nettles. The nettles were a nice accompaniment to the braised rib meat that was cooked tender enough to eat with a fork.\u003c/p>\n\u003cp>The cheese course was a bit of a let down. It was a single cheese that was very fragrant. There was a musty flavor that did not go well with the more subtle flavors of the rest of the meal. I like strong cheeses, but this one was not my favorite.\u003c/p>\n\u003cp>Lastly, they served Asian pear and shiso with yuzu gelée and ginger sorbet. The sorbet was busting with ginger flavor, slightly sweet and went perfectly with the gelée. The Asian pears were sliced very thinly and also complemented the sorbet quite well. The shiso was a little hard to eat in this setting. The texture did not complement the sorbet and pears as well as a regular mint might have. All in all it was a very good dessert.\u003c/p>\n\u003cp>The evening at Jardinière was wonderful and lasted over two hours. It is the mark of a truly great restaurant when after two hours you look at your watch and wonder how you could have been sitting there that long. The service was impeccable and the meal could not have been more perfectly paced. It is a great place for a special occasion, or for a special night out with 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/alexandra-kealy.jpg\" alt=\"Alexandra\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Alexandra\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Architectural Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Trattoria La Siciliana\u003cbr>\n\u003cstrong>Reviewed Jardinière:\u003c/strong> Friday, September 15, 2006\u003c/p>\n\u003cp>Our reservation was at 6:15 on a Friday evening, and I requested a balcony seat in order to view the restaurant as a whole. My dining partner and I arrived a little early at 5:30! We promptly sat at the bar and engaged ourselves in the most wonderful conversation with the bartender, Danni, who served our cocktails. Michael recommended the house favorites and we began to scan the menu.\u003c/p>\n\u003cp>My dining partner ordered the tasting menu with wine pairings, and I ordered the house specialty Duck Confit and New York Steak. Then the show began. Eugeneo the Sommelier came over to talk about the wines we would be lucky enough to pair with our meal. He incorporated stories of small families in Italian vineyards, who made their wines by hand. Michael was very attentive and explained each and every delectable course. The Tombo Tuna tartare with caviar, baby beets, cucumber, and crème fraîche was so mouthwatering I was jealous that I could only have one bite. Yet I was lucky enough to sample their salmon tartare with fresh edamame, which made all the difference, the textures blended in a way I had never been introduced to. My dining partner’s favorite item was the halibut, her reaction was moist, moist, moist. As for me I can’t decide between the perfectly rare New York steak or the cheese. I love the cheese course here and was even granted permission to enter the cheese cave, which contained Traci Jardinière’s favorites.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even though the evening came with a higher price tag than I would normally spend (over $120 per person), I plan on returning to Jardinière to chat with the bartenders, enjoy the knowledge of Eugeneo the wine sommelier, and eat from the daily changing menu time and time again. It is a true dining experience.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
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