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"content": "\u003cp>\u003cstrong>Esperpento Tapas Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=238\">reviews\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/esperpento4.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento15.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento2.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento1.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento13.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento19.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 3295 22nd Street (at Valencia Street)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=esperpento+san+francisco&layer=&ie=UTF8&om=1&z=17&ll=37.757679,-122.420633&spn=0.007117,0.008444&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415.282.8867\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:siulsolrac@aol.com\">siulsolrac@aol.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Carlos Muela\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jorge Mancera\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Spanish Tapas\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Garlic Shrimp, Artichokes a la Plancha, Paella\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nTuesday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nWednesday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nThursday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nFriday: 11:30am-2:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\nSaturday: 11:30am-5:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\nSunday: 12:00pm-5:00pm (lunch), 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Major Credit Cards\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> Same day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, street musicians\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n3295 22nd Street (at Valencia Street)\r\nSan Francisco, CA 94110\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=esperpento+san+francisco&layer=&ie=UTF8&om=1&z=17&ll=37.757679,-122.420633&spn=0.007117,0.008444&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415.282.8867\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Spanish Tapas\r\n\u003cstrong>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=238\">Reviews\u003c/a>\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Esperpento Tapas Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=238\">reviews\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/esperpento4.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento15.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento2.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento1.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento13.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento19.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 3295 22nd Street (at Valencia Street)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=esperpento+san+francisco&layer=&ie=UTF8&om=1&z=17&ll=37.757679,-122.420633&spn=0.007117,0.008444&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\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> 415.282.8867\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:siulsolrac@aol.com\">siulsolrac@aol.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Carlos Muela\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jorge Mancera\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Spanish Tapas\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Garlic Shrimp, Artichokes a la Plancha, Paella\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nTuesday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nWednesday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nThursday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nFriday: 11:30am-2:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\nSaturday: 11:30am-5:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\nSunday: 12:00pm-5:00pm (lunch), 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Major Credit Cards\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> Same day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, street musicians\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Esperpento Tapas Restaurant: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=241\">restaurant info\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/esperpento8.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento9.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento17.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003cbr>\nTortilla de Patata, Grilled Calamari, Flan\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 Esperpento:\u003c/strong> Thursday, September 14, 2006\u003c/p>\n\u003cp>Esperpento has a lively atmosphere that makes it a great place to join friends for an evening of sharing good food and companionship. Our party of four arrived at 6:00 on a weeknight, and we were promptly led to a table. We ordered some nice sangria, and the waitress brought us some bread while we perused the menu, which boasts a large array of Spanish tapas and traditional Spanish specialties. We decided on tapas and proceeded to order a variety of the vegetarian, meat, and seafood offerings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started our meal with Tortilla de Patata (potato and onion omelet), Alcachofas a La Plancha (grilled baby artichoke slices), Calamari Fritos (fried calamari), and Cazuela De Pescado Con Almejas (snapper and clams in Spanish sauce). We also ordered the Aceitunas Rellenos De Anchoas (olives stuffed with anchovies), but they were out of them, so we settled for the pimento-stuffed olives that were offered as a replacement. The small plates (to be shared by all) began to arrive almost immediately it seemed, but the food was hot and tasty. The Tortilla de Patata is a thick potato pancake served sliced into six slices. It is touted as the “most popular Spanish tapas” and everyone enjoyed it. The calamari was very nicely seasoned and very soft in texture. Along with this came the sliced artichoke, which was sliced very thinly and grilled with garlic and olive oil. Last out of the kitchen was the Cazuela De Pescado Con Almejas. The clams and broth were very nice, although the snapper was a bit “fishy” for my taste.\u003c/p>\n\u003cp>Finishing the first round of food only left us wanting more. Figuring we would need around 2-3 plates per person for a full meal, the waitress had thoughtfully left us a menu. We decided to try Patatas Bravas (spicy potatoes), Judias Verdes Rehogadas (sautéed green beans), Gambas Al Ajillo (garlic shrimp), Pescado Rebozado Con Ali-oli (deep fried snapper strips), Pollo Adobo (spicy chicken), and the Ropa Viejo (beef, chicken, and chorizo stew). We also opted for a second pitcher of sangria at this point. Once again, the dishes started to appear as if by magic. The Pollo Adobo was the star of round two. The tender chicken pieces were served in a spicy chili sauce that was delicious. The Patatas Bravas were crispy potato wedges also served in a light, spicy sauce, and the fried snapper was a hit. The Ropa Viejo was a stew of delicious sauce, which seemed to be mostly peppers and onions. Lastly were the shrimp, which turned out to be slightly larger than cocktail shrimp and served in a thin garlic sauce that was somewhat lacking.\u003c/p>\n\u003cp>Somewhere along the second round of food we noticed the mariachis gathering outside the restaurant. A man appeared inside the restaurant and began to play guitar and sing in Spanish. He was very talented, and it added to the fun ambience of the restaurant.\u003c/p>\n\u003cp>At this point, despite being stuffed to the gills, we decided we should sample a couple of the desserts. We decided to go with the traditional flan and the Crema Catalana. The flan was great. It was light and creamy in texture and disappeared very quickly. The Crema Catalana (touted by the waiter to be “like crème brûlée”) was a bit of disappointment. In contrast to the delicate flan, the custard had a gritty quality and the sugar crust had a distinctly burnt taste to it.\u003c/p>\n\u003cp>All in all, we had a fun time at Esperpento enjoying the food, music, and the company. Here you will find a comfortable atmosphere you can enjoy with any size group of people. It is a social dining experience to be shared by all.\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 Esperpento:\u003c/strong> Tuesday, September 12, 2006\u003c/p>\n\u003cp>This comfortable and welcoming local restaurant provided a fun and tasty dining experience. The waitress was accommodating and friendly, giving us time to settle in and review the wine list before ordering. She helped us in negotiating our selections of tapas, and indicated when we seemed to be over-ordering more than we could eat.\u003c/p>\n\u003cp>The environment is pleasantly painted and decorated with yellows and abstract designs on the walls and tables. There are copies of paintings and portraits that relate to the meaning of the restaurant’s name. Esperpento is a Spanish literary form depicting stylized portraits intended to ridicule institutions, as a small sign on the wall explains. There is a wall display of fans, and women’s shawls are hung in overhead windows. The music is flamenco and Spanish, although at times it is too hard to hear. This does allow one to converse easily with fellow diners. There is an upstairs, which was closed at the time. The main floor seats about fifty people, in comfortably spaced tables. Unlike many restaurants, this is a spacious location.\u003c/p>\n\u003cp>The food and the wine were very good choices, matching each other well. The entire experience was very pleasant. Unlike other tapas restaurants, we felt the portions were fairly sized for the cost. The artichoke dish, the calamari, and the potato torta were outstanding. Four dishes had a sauce that just made the dish fantastic. Much use of garlic and olive oil contributed to this. The two other dishes also had excellent sauces, although the beef in the ropa vieja was tough. Service was fast, and included bread and butter, and a pitcher of water on every table. A neighboring diner was licking her fingers from her choice of the grilled quail combination plate and gave it two thumbs up when I asked her for a recommendation.\u003c/p>\n\u003cp>I would definitely return to this Mission district gem.\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 Esperpento:\u003c/strong> Tuesday, September 19, 2006\u003c/p>\n\u003cp>It is refreshing to know that one can still get a great meal for reasonable prices. This was the case at Esperpento in the eclectic Mission District. It has a lively, energetic décor with colorful shawls and wonderful art. I ate there on a Tuesday evening and by 7:30pm the place was packed. There was a large birthday party in the center of the ever-so-small restaurant. If seated with one’s back against the street, one is transported to Spain.\u003c/p>\n\u003cp>I ordered from their tapas menu the Almejas a la Marinera: clams in Spanish marinera sauce made with sautéed onion, garlic, parsley, and white wine. Unfortunately the promise was worth more than the delivery, the clams were small, and I wanted more flavor present. Next the garlic chicken and Patatas Alioli, which included house made garlic mayonnaise. My dining partner exclaimed that she could put the mayonnaise on cardboard and eat it all, so yummy. The flavors of the garlic chicken were mouth-gasmic as well. I gobbled up the Repollo Rehogado: cabbage sautéed with garlic and paprika, the more garlic the better, I always say. I finished off the meal with an Insalata Mixta and the light vinaigrette perfected the salty olive and flaky tuna.\u003c/p>\n\u003cp>For dessert flan — I can’t remember the last time I had flan and it wasn’t at some fancy restaurant for $12. The flan at Esperpento was perfect and was under $4.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Last I would like to recommend everyone in the world to venture to the Mission District, fight against the parking gods, and drink as much of their SANGRIA as possible. It alone was worth the price of admission, which was less than $30 per person with beverage and tip. Salud, amore, dinero! (health, love, money).\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n3295 22nd Street (at Valencia Street)\r\nSan Francisco, CA 94110\r\n\u003cstrong>Phone:\u003c/strong> 415.282.8867\r\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:siulsolrac@aol.com\">siulsolrac@aol.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Spanish Tapas\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"description": "Location:\r\n3295 22nd Street (at Valencia Street)\r\nSan Francisco, CA 94110\r\nPhone: 415.282.8867\r\nEmail: siulsolrac@aol.com\r\nType of Cuisine: Spanish Tapas\r\nReviewed: Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Esperpento Tapas Restaurant: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=241\">restaurant info\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/esperpento8.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento9.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento17.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003cbr>\nTortilla de Patata, Grilled Calamari, Flan\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 Esperpento:\u003c/strong> Thursday, September 14, 2006\u003c/p>\n\u003cp>Esperpento has a lively atmosphere that makes it a great place to join friends for an evening of sharing good food and companionship. Our party of four arrived at 6:00 on a weeknight, and we were promptly led to a table. We ordered some nice sangria, and the waitress brought us some bread while we perused the menu, which boasts a large array of Spanish tapas and traditional Spanish specialties. We decided on tapas and proceeded to order a variety of the vegetarian, meat, and seafood offerings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We started our meal with Tortilla de Patata (potato and onion omelet), Alcachofas a La Plancha (grilled baby artichoke slices), Calamari Fritos (fried calamari), and Cazuela De Pescado Con Almejas (snapper and clams in Spanish sauce). We also ordered the Aceitunas Rellenos De Anchoas (olives stuffed with anchovies), but they were out of them, so we settled for the pimento-stuffed olives that were offered as a replacement. The small plates (to be shared by all) began to arrive almost immediately it seemed, but the food was hot and tasty. The Tortilla de Patata is a thick potato pancake served sliced into six slices. It is touted as the “most popular Spanish tapas” and everyone enjoyed it. The calamari was very nicely seasoned and very soft in texture. Along with this came the sliced artichoke, which was sliced very thinly and grilled with garlic and olive oil. Last out of the kitchen was the Cazuela De Pescado Con Almejas. The clams and broth were very nice, although the snapper was a bit “fishy” for my taste.\u003c/p>\n\u003cp>Finishing the first round of food only left us wanting more. Figuring we would need around 2-3 plates per person for a full meal, the waitress had thoughtfully left us a menu. We decided to try Patatas Bravas (spicy potatoes), Judias Verdes Rehogadas (sautéed green beans), Gambas Al Ajillo (garlic shrimp), Pescado Rebozado Con Ali-oli (deep fried snapper strips), Pollo Adobo (spicy chicken), and the Ropa Viejo (beef, chicken, and chorizo stew). We also opted for a second pitcher of sangria at this point. Once again, the dishes started to appear as if by magic. The Pollo Adobo was the star of round two. The tender chicken pieces were served in a spicy chili sauce that was delicious. The Patatas Bravas were crispy potato wedges also served in a light, spicy sauce, and the fried snapper was a hit. The Ropa Viejo was a stew of delicious sauce, which seemed to be mostly peppers and onions. Lastly were the shrimp, which turned out to be slightly larger than cocktail shrimp and served in a thin garlic sauce that was somewhat lacking.\u003c/p>\n\u003cp>Somewhere along the second round of food we noticed the mariachis gathering outside the restaurant. A man appeared inside the restaurant and began to play guitar and sing in Spanish. He was very talented, and it added to the fun ambience of the restaurant.\u003c/p>\n\u003cp>At this point, despite being stuffed to the gills, we decided we should sample a couple of the desserts. We decided to go with the traditional flan and the Crema Catalana. The flan was great. It was light and creamy in texture and disappeared very quickly. The Crema Catalana (touted by the waiter to be “like crème brûlée”) was a bit of disappointment. In contrast to the delicate flan, the custard had a gritty quality and the sugar crust had a distinctly burnt taste to it.\u003c/p>\n\u003cp>All in all, we had a fun time at Esperpento enjoying the food, music, and the company. Here you will find a comfortable atmosphere you can enjoy with any size group of people. It is a social dining experience to be shared by all.\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 Esperpento:\u003c/strong> Tuesday, September 12, 2006\u003c/p>\n\u003cp>This comfortable and welcoming local restaurant provided a fun and tasty dining experience. The waitress was accommodating and friendly, giving us time to settle in and review the wine list before ordering. She helped us in negotiating our selections of tapas, and indicated when we seemed to be over-ordering more than we could eat.\u003c/p>\n\u003cp>The environment is pleasantly painted and decorated with yellows and abstract designs on the walls and tables. There are copies of paintings and portraits that relate to the meaning of the restaurant’s name. Esperpento is a Spanish literary form depicting stylized portraits intended to ridicule institutions, as a small sign on the wall explains. There is a wall display of fans, and women’s shawls are hung in overhead windows. The music is flamenco and Spanish, although at times it is too hard to hear. This does allow one to converse easily with fellow diners. There is an upstairs, which was closed at the time. The main floor seats about fifty people, in comfortably spaced tables. Unlike many restaurants, this is a spacious location.\u003c/p>\n\u003cp>The food and the wine were very good choices, matching each other well. The entire experience was very pleasant. Unlike other tapas restaurants, we felt the portions were fairly sized for the cost. The artichoke dish, the calamari, and the potato torta were outstanding. Four dishes had a sauce that just made the dish fantastic. Much use of garlic and olive oil contributed to this. The two other dishes also had excellent sauces, although the beef in the ropa vieja was tough. Service was fast, and included bread and butter, and a pitcher of water on every table. A neighboring diner was licking her fingers from her choice of the grilled quail combination plate and gave it two thumbs up when I asked her for a recommendation.\u003c/p>\n\u003cp>I would definitely return to this Mission district gem.\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 Esperpento:\u003c/strong> Tuesday, September 19, 2006\u003c/p>\n\u003cp>It is refreshing to know that one can still get a great meal for reasonable prices. This was the case at Esperpento in the eclectic Mission District. It has a lively, energetic décor with colorful shawls and wonderful art. I ate there on a Tuesday evening and by 7:30pm the place was packed. There was a large birthday party in the center of the ever-so-small restaurant. If seated with one’s back against the street, one is transported to Spain.\u003c/p>\n\u003cp>I ordered from their tapas menu the Almejas a la Marinera: clams in Spanish marinera sauce made with sautéed onion, garlic, parsley, and white wine. Unfortunately the promise was worth more than the delivery, the clams were small, and I wanted more flavor present. Next the garlic chicken and Patatas Alioli, which included house made garlic mayonnaise. My dining partner exclaimed that she could put the mayonnaise on cardboard and eat it all, so yummy. The flavors of the garlic chicken were mouth-gasmic as well. I gobbled up the Repollo Rehogado: cabbage sautéed with garlic and paprika, the more garlic the better, I always say. I finished off the meal with an Insalata Mixta and the light vinaigrette perfected the salty olive and flaky tuna.\u003c/p>\n\u003cp>For dessert flan — I can’t remember the last time I had flan and it wasn’t at some fancy restaurant for $12. The flan at Esperpento was perfect and was under $4.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last I would like to recommend everyone in the world to venture to the Mission District, fight against the parking gods, and drink as much of their SANGRIA as possible. It alone was worth the price of admission, which was less than $30 per person with beverage and tip. Salud, amore, dinero! (health, love, money).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Trattoria La Siciliana\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=239\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=244\">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/trattorialasiciliana5.jpg\" alt=\"Trattoria La Siciliana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/trattorialasiciliana7.jpg\" alt=\"Trattoria La Siciliana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/trattorialasiciliana2.jpg\" alt=\"Trattoria La Siciliana\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/trattorialasiciliana1.jpg\" alt=\"Trattoria La Siciliana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/trattorialasiciliana3.jpg\" alt=\"Trattoria La Siciliana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/trattorialasiciliana10.jpg\" alt=\"Trattoria La Siciliana\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 2993 College Avenue (at Ashby Avenue)\u003cbr>\nBerkeley, CA 94705\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=Trattoria+La+Siciliana+berkeley&layer=&ie=UTF8&om=1&z=17&ll=37.858032,-122.253885&spn=0.005675,0.005933&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510.704.1474\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:jgdalo@yahoo.com\">jgdalo@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.trattorialasiciliana.com\" target=\"_blank\" rel=\"noopener\">www.trattorialasiciliana.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> The Dalo Family\u003cbr>\n\u003cstrong>Executive Chefs:\u003c/strong> Angelo and Jerry Dalo\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Rosa Dalo\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Sicilian and Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pesto, Spelini, Caponata\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nTuesday: 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nWednesday: 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nThursday: 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nFriday: 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSaturday: 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSunday: 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for parties of 3 or more\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, during weekends\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> (Stephanie – they said asap…could you get more details by calling them)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, folk music from Sicily\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2993 College Avenue (at Ashby Avenue)\r\nBerkeley, CA 94705\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=Trattoria+La+Siciliana+berkeley&layer=&ie=UTF8&om=1&z=17&ll=37.858032,-122.253885&spn=0.005675,0.005933&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 510.704.1474\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.trattorialasiciliana.com\" target=\"_blank\" rel=\"noopener\">www.trattorialasiciliana.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Sicilian and Italian\r\n\u003cstrong>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=239\">Reviews\u003c/a>\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Trattoria La Siciliana\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=239\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=244\">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/trattorialasiciliana5.jpg\" alt=\"Trattoria La Siciliana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/trattorialasiciliana7.jpg\" alt=\"Trattoria La Siciliana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/trattorialasiciliana2.jpg\" alt=\"Trattoria La Siciliana\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/trattorialasiciliana1.jpg\" alt=\"Trattoria La Siciliana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/trattorialasiciliana3.jpg\" alt=\"Trattoria La Siciliana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/trattorialasiciliana10.jpg\" alt=\"Trattoria La Siciliana\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 2993 College Avenue (at Ashby Avenue)\u003cbr>\nBerkeley, CA 94705\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=Trattoria+La+Siciliana+berkeley&layer=&ie=UTF8&om=1&z=17&ll=37.858032,-122.253885&spn=0.005675,0.005933&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510.704.1474\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:jgdalo@yahoo.com\">jgdalo@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.trattorialasiciliana.com\" target=\"_blank\" rel=\"noopener\">www.trattorialasiciliana.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> The Dalo Family\u003cbr>\n\u003cstrong>Executive Chefs:\u003c/strong> Angelo and Jerry Dalo\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Rosa Dalo\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Sicilian and Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pesto, Spelini, Caponata\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nTuesday: 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nWednesday: 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nThursday: 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nFriday: 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSaturday: 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSunday: 11:30am-2:30pm (lunch), 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for parties of 3 or more\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, during weekends\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> (Stephanie – they said asap…could you get more details by calling them)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, folk music from Sicily\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Trattoria La Siciliana: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=242\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=244\">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\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/trattorialasiciliana6.jpg\" alt=\"Trattoria La Siciliana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/trattorialasiciliana8.jpg\" alt=\"Trattoria La Siciliana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/trattorialasiciliana9.jpg\" alt=\"Trattoria La Siciliana\" hspace=\"3\">\u003cbr>\nOlive Oil and Garlic Dipping Sauce; Meatballs with Rigatoni; Linguini with Shrimp and Lobster\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 Trattoria La Siciliana:\u003c/strong> Saturday, September 16, 2006\u003c/p>\n\u003cp>For a kitchen the size of a large bathroom, I don’t know how the D’Alo brothers do it. Each and every dish served was made by one of them. And they still make the time to chat with the many regulars who visit, some on a weekly basis. If there is a long wait, especially on the weekends, he hands you a glass of rosé, which prepares the visitor for the gastronomical marvels soon to come. It is always packed, and I mean jumping; an orchestrated mad house.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After raving about this authentic Sicilian restaurant to my mother for years, I was finally able to take her back to Italy (or at least for a few hours). First words out of her mouth were to complain that the chairs were not comfortable. Soon to be forgotten once the Olio Della Mamma arrived, the most delicious dipping oil on the planet. We enjoyed the complex blends of the freshest herbs and spices around, God bless garlic, while studying the vast menu. Too many choices, not enough stomach. We decided on the “Featured in \u003ci>Bon Appetit\u003c/i>” antipasti Caponata Con Crostini: a chilled sweet and sour Sicilian specialty of eggplant, olives, and Aeolian capers served with toasted crostini. I have never tasted anything quite like it. You are able to taste every ingredient and the way they blended together, complementing each other; one sweet, one sour. The capers were even sweet, and I usually find eggplant tart, yet here it melts in your mouth.\u003c/p>\n\u003cp>Next was the Rollatini di Melanzane, which was eggplant filled with three cheeses, breadcrumbs, pine nuts, raisins, herbs, and prosciutto served over a delectable tomato sauce.\u003c/p>\n\u003cp>For our main course I chose my all-time favorite: Rigatoni San Giovanella, which is prepared with a light tomato-cream sauce, mushrooms, peas, pancetta, and nutmeg. Now, I could bathe in the sauce or eat it on its own for a soup, it is that good! As for the other ingredients — the popping of the peas mixed with the salty pancetta give it just the right amount of texture. My dining partner ate the Risotto alla Marinara, which had a distinct flavor married by tomato sauce. She enjoyed it.\u003c/p>\n\u003cp>The service is bright, efficient, and friendly. I love coming here as much as possible!\u003c/p>\n\u003cp>Total Cost per person including tax, tip, and wine: $50\u003cbr>\nTotal Cost for an evening enjoying the fruits of family-style Sicilian cooking: Priceless\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 Trattoria La Siciliana:\u003c/strong> Saturday, September 9, 2006\u003c/p>\n\u003cp>The four of us arrived at Trattoria la Sicilliana on College Ave. at 6:30. We had a reservation, and a nervous looking hostess met us out to ask if we were this missing party. She immediately whisked us upstairs to the last table in the restaurant. The table was in the back of the upstairs part of the restaurant, conveniently located inches from the busboy’s clearing station. My first impression was that it was difficult to navigate through the closely packed together tables to get to ours.\u003c/p>\n\u003cp>Once seated at our table, the hostess passed out menus and asked if we had eaten there before. We said that it was first visit, and she proceeded to explain that it would preferable if we did not each order our own dinner, but rather eat family. Apparently there is only one chef at this busy restaurant, and if each person orders their own entrée, there is no way for them to bring them out at the same time. So, she suggested we order two dishes for the four of us and left us to the menus.\u003c/p>\n\u003cp>The menu was another interesting experience. It reiterated the restaurants preference for family-style dining and added that we were expected to not take more 1.5 hours to complete our meal and that only cash was accepted as payment. The menu itself was lengthy and full of wonderful sounding Sicilian dishes. After twenty-five minutes of waiting and negotiating what we would share for dinner, we finally met the waiter. He took our order and asked if we would like bread. I checked my watch and wondered aloud if we would make our 1.5 hour time limit. This is apparently not a rule they take very seriously.\u003c/p>\n\u003cp>At this point we felt like we were on our way. The bread was mediocre by Bay Area standards, but was made up for by the spicy garlic-flavored dipping oil that accompanied it. After another wait of twenty minutes or so, the appetizers began to arrive. We had ordered the antipasti misti for two, and half of a cracked crab. The antipasti was a mixed bag of forgettable antipasti. The calamari salad was a bit fishy tasting, while the eggplant caponata was quite good. The pickled vegetables were tart and crisp, but otherwise somewhat nondescript. The cracked crab was the highlight of our first course. It was served cold with a light dressing. The crabmeat was sweet and fresh tasting. It was a nice treat.\u003c/p>\n\u003cp>We had a nice long time to enjoy our appetizers. Once they were completed, the table was cleared and more bread was brought to the table. We ordered a second bottle of the Pinot Grigio to go with dinner. The first of the entrees to arrive was the linguini pesto con gamberi (linguini with shrimp and pesto). There were a lot of nice shrimp, and the large pile of linguini was cooked perfectly. The pesto, on the other hand, got a mixed review. It was more of a cream sauce than a pesto, leaving the pesto lovers of the group feeling it was severely lacking. I enjoyed the dish, but I must admit I am not a huge pesto fan. Our second entree arrived about five minutes after the first. The penne polpette was another large dish of penne covered with a nice tomato sauce and four large meatballs. The pasta was once again cooked perfectly, but the meatballs were fantastic. The four of us agreed that the meatballs were the stars of the show.\u003c/p>\n\u003cp>The desserts, in contrast to the dinner, came at the same time and we were allowed to each order our own. We had the cannoli stuffed with whipped ricotta and candied fruit. This dish was a disaster. The fruit was a maraschino cherry cut in two, and it went down hill from there. Next we sampled the affogato (vanilla ice cream with espresso and biscotti). The ice cream was very nice and the biscotti were crunchy and tasty. Then I tasted the fagole fresce. This was a large glass filled with fresh strawberries and topped with a rum and blood orange sauce. It was excellent!\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 Trattoria La Siciliana:\u003c/strong> Sunday, September 10, 2006\u003c/p>\n\u003cp>Upon first arriving at this small Elmwood-area trattoria, we were pleasantly welcomed into a nearly empty but charming restaurant by the waiter. He allowed us to select our own table and was friendly and attentive. The restaurant seats about forty people in the main area, and also has an upstairs, which was not open at the time we arrived. We were there at 2pm for a late Sunday lunch and were told we could order from either the lunch or dinner menu. A tape of operatic instrumentals added to authenticity of an Italian neighborhood “kitchen.” Decorations included ceramic pottery, wine bottles, photos of Sicily, and marionettes of medieval knights. The walls glowed, awash in golden and terra cotta-colored faux paint. We were both feeling very positively about the upcoming dining experience. We were uncertain about a wine choice, so the waiter gave us a small tasting of our two selections. It seemed all would be enjoyable, that is, until nearly every table filled up within a matter of moments. It became apparent that the full house was too much for the one cook and one waiter. It took about a half hour after ordering to get our appetizer. We had to ask for water refills and bread. These arrived later when we were eating our entrees. We never did receive butter or olive oil with the bread, which was cold.\u003c/p>\n\u003cp>The appetizer arrived on a plate of cold, tart tomato sauce, topped by two undercooked, mildly warm rollatini. My companion’s chicken entree was from the dinner menu and overall, it was tasty and a good portion size. I did think the white meat was overcooked and dry, but with the sauce, this was less noticeable. The sauce was nicely flavored but too salty for my taste. The plate was bare of any accompanying starch or vegetable.\u003c/p>\n\u003cp>I was shocked when my entree arrived, as I expected the salmon to be the main ingredient, not the pasta. I received a large bowl of penne pasta in a creamy sauce with a very small number of little cubes of salmon. After inquiring if this were the correct dish, since it had so little salmon in it, he said it was. I indicated that this looked more like it was a half-order, and he insisted that it wasn’t a mistake. A few minutes later, he came back and said he would get me some more salmon. I believe he had incorrectly placed my order. (At lunch there is the option of a full or half order for entrees).\u003c/p>\n\u003cp>This restaurant was very noisy when full, although it has a charming feel to the dining room, when minimally occupied. The overall experience was inconsistent at best, in its service and meal preparation. I think there is potential for the quality of the dishes, but additional attention to the preparation and service would only happen with additional staff. I think this restaurant was not good value for the cost of meal. And I would not make the trip to the East Bay to dine there.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This restaurant accepts cash or personal check only!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n 2993 College Avenue (at Ashby Avenue)\r\nBerkeley, CA 94705\r\n\u003cstrong>Phone:\u003c/strong> 510.704.1474\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.trattorialasiciliana.com\" target=\"_blank\" rel=\"noopener\">www.trattorialasiciliana.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Sicilian and Italian\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Trattoria La Siciliana: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=242\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=244\">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\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/trattorialasiciliana6.jpg\" alt=\"Trattoria La Siciliana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/trattorialasiciliana8.jpg\" alt=\"Trattoria La Siciliana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/trattorialasiciliana9.jpg\" alt=\"Trattoria La Siciliana\" hspace=\"3\">\u003cbr>\nOlive Oil and Garlic Dipping Sauce; Meatballs with Rigatoni; Linguini with Shrimp and Lobster\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 Trattoria La Siciliana:\u003c/strong> Saturday, September 16, 2006\u003c/p>\n\u003cp>For a kitchen the size of a large bathroom, I don’t know how the D’Alo brothers do it. Each and every dish served was made by one of them. And they still make the time to chat with the many regulars who visit, some on a weekly basis. If there is a long wait, especially on the weekends, he hands you a glass of rosé, which prepares the visitor for the gastronomical marvels soon to come. It is always packed, and I mean jumping; an orchestrated mad house.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After raving about this authentic Sicilian restaurant to my mother for years, I was finally able to take her back to Italy (or at least for a few hours). First words out of her mouth were to complain that the chairs were not comfortable. Soon to be forgotten once the Olio Della Mamma arrived, the most delicious dipping oil on the planet. We enjoyed the complex blends of the freshest herbs and spices around, God bless garlic, while studying the vast menu. Too many choices, not enough stomach. We decided on the “Featured in \u003ci>Bon Appetit\u003c/i>” antipasti Caponata Con Crostini: a chilled sweet and sour Sicilian specialty of eggplant, olives, and Aeolian capers served with toasted crostini. I have never tasted anything quite like it. You are able to taste every ingredient and the way they blended together, complementing each other; one sweet, one sour. The capers were even sweet, and I usually find eggplant tart, yet here it melts in your mouth.\u003c/p>\n\u003cp>Next was the Rollatini di Melanzane, which was eggplant filled with three cheeses, breadcrumbs, pine nuts, raisins, herbs, and prosciutto served over a delectable tomato sauce.\u003c/p>\n\u003cp>For our main course I chose my all-time favorite: Rigatoni San Giovanella, which is prepared with a light tomato-cream sauce, mushrooms, peas, pancetta, and nutmeg. Now, I could bathe in the sauce or eat it on its own for a soup, it is that good! As for the other ingredients — the popping of the peas mixed with the salty pancetta give it just the right amount of texture. My dining partner ate the Risotto alla Marinara, which had a distinct flavor married by tomato sauce. She enjoyed it.\u003c/p>\n\u003cp>The service is bright, efficient, and friendly. I love coming here as much as possible!\u003c/p>\n\u003cp>Total Cost per person including tax, tip, and wine: $50\u003cbr>\nTotal Cost for an evening enjoying the fruits of family-style Sicilian cooking: Priceless\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 Trattoria La Siciliana:\u003c/strong> Saturday, September 9, 2006\u003c/p>\n\u003cp>The four of us arrived at Trattoria la Sicilliana on College Ave. at 6:30. We had a reservation, and a nervous looking hostess met us out to ask if we were this missing party. She immediately whisked us upstairs to the last table in the restaurant. The table was in the back of the upstairs part of the restaurant, conveniently located inches from the busboy’s clearing station. My first impression was that it was difficult to navigate through the closely packed together tables to get to ours.\u003c/p>\n\u003cp>Once seated at our table, the hostess passed out menus and asked if we had eaten there before. We said that it was first visit, and she proceeded to explain that it would preferable if we did not each order our own dinner, but rather eat family. Apparently there is only one chef at this busy restaurant, and if each person orders their own entrée, there is no way for them to bring them out at the same time. So, she suggested we order two dishes for the four of us and left us to the menus.\u003c/p>\n\u003cp>The menu was another interesting experience. It reiterated the restaurants preference for family-style dining and added that we were expected to not take more 1.5 hours to complete our meal and that only cash was accepted as payment. The menu itself was lengthy and full of wonderful sounding Sicilian dishes. After twenty-five minutes of waiting and negotiating what we would share for dinner, we finally met the waiter. He took our order and asked if we would like bread. I checked my watch and wondered aloud if we would make our 1.5 hour time limit. This is apparently not a rule they take very seriously.\u003c/p>\n\u003cp>At this point we felt like we were on our way. The bread was mediocre by Bay Area standards, but was made up for by the spicy garlic-flavored dipping oil that accompanied it. After another wait of twenty minutes or so, the appetizers began to arrive. We had ordered the antipasti misti for two, and half of a cracked crab. The antipasti was a mixed bag of forgettable antipasti. The calamari salad was a bit fishy tasting, while the eggplant caponata was quite good. The pickled vegetables were tart and crisp, but otherwise somewhat nondescript. The cracked crab was the highlight of our first course. It was served cold with a light dressing. The crabmeat was sweet and fresh tasting. It was a nice treat.\u003c/p>\n\u003cp>We had a nice long time to enjoy our appetizers. Once they were completed, the table was cleared and more bread was brought to the table. We ordered a second bottle of the Pinot Grigio to go with dinner. The first of the entrees to arrive was the linguini pesto con gamberi (linguini with shrimp and pesto). There were a lot of nice shrimp, and the large pile of linguini was cooked perfectly. The pesto, on the other hand, got a mixed review. It was more of a cream sauce than a pesto, leaving the pesto lovers of the group feeling it was severely lacking. I enjoyed the dish, but I must admit I am not a huge pesto fan. Our second entree arrived about five minutes after the first. The penne polpette was another large dish of penne covered with a nice tomato sauce and four large meatballs. The pasta was once again cooked perfectly, but the meatballs were fantastic. The four of us agreed that the meatballs were the stars of the show.\u003c/p>\n\u003cp>The desserts, in contrast to the dinner, came at the same time and we were allowed to each order our own. We had the cannoli stuffed with whipped ricotta and candied fruit. This dish was a disaster. The fruit was a maraschino cherry cut in two, and it went down hill from there. Next we sampled the affogato (vanilla ice cream with espresso and biscotti). The ice cream was very nice and the biscotti were crunchy and tasty. Then I tasted the fagole fresce. This was a large glass filled with fresh strawberries and topped with a rum and blood orange sauce. It was excellent!\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 Trattoria La Siciliana:\u003c/strong> Sunday, September 10, 2006\u003c/p>\n\u003cp>Upon first arriving at this small Elmwood-area trattoria, we were pleasantly welcomed into a nearly empty but charming restaurant by the waiter. He allowed us to select our own table and was friendly and attentive. The restaurant seats about forty people in the main area, and also has an upstairs, which was not open at the time we arrived. We were there at 2pm for a late Sunday lunch and were told we could order from either the lunch or dinner menu. A tape of operatic instrumentals added to authenticity of an Italian neighborhood “kitchen.” Decorations included ceramic pottery, wine bottles, photos of Sicily, and marionettes of medieval knights. The walls glowed, awash in golden and terra cotta-colored faux paint. We were both feeling very positively about the upcoming dining experience. We were uncertain about a wine choice, so the waiter gave us a small tasting of our two selections. It seemed all would be enjoyable, that is, until nearly every table filled up within a matter of moments. It became apparent that the full house was too much for the one cook and one waiter. It took about a half hour after ordering to get our appetizer. We had to ask for water refills and bread. These arrived later when we were eating our entrees. We never did receive butter or olive oil with the bread, which was cold.\u003c/p>\n\u003cp>The appetizer arrived on a plate of cold, tart tomato sauce, topped by two undercooked, mildly warm rollatini. My companion’s chicken entree was from the dinner menu and overall, it was tasty and a good portion size. I did think the white meat was overcooked and dry, but with the sauce, this was less noticeable. The sauce was nicely flavored but too salty for my taste. The plate was bare of any accompanying starch or vegetable.\u003c/p>\n\u003cp>I was shocked when my entree arrived, as I expected the salmon to be the main ingredient, not the pasta. I received a large bowl of penne pasta in a creamy sauce with a very small number of little cubes of salmon. After inquiring if this were the correct dish, since it had so little salmon in it, he said it was. I indicated that this looked more like it was a half-order, and he insisted that it wasn’t a mistake. A few minutes later, he came back and said he would get me some more salmon. I believe he had incorrectly placed my order. (At lunch there is the option of a full or half order for entrees).\u003c/p>\n\u003cp>This restaurant was very noisy when full, although it has a charming feel to the dining room, when minimally occupied. The overall experience was inconsistent at best, in its service and meal preparation. I think there is potential for the quality of the dishes, but additional attention to the preparation and service would only happen with additional staff. I think this restaurant was not good value for the cost of meal. And I would not make the trip to the East Bay to dine there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Trattoria La Siciliana: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=242\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=239\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Rosa, Jerry, Angelo D’Alo\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Caponata: Sicilian Eggplant Relish\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Rustic Country Italian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer or Side Dish\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nIn Sicilian-Italian cuisine, this dish is really called Melenzane alla Caponata (Eggplant Caponata).\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 globe eggplants\u003cbr>\n1 celery stalk\u003cbr>\n1 white onion, sliced\u003cbr>\n1/2 cup vegetable oil\u003cbr>\n1 cup red wine vinegar\u003cbr>\n1/2 cup sugar\u003cbr>\n4 ounces imported capers\u003cbr>\n4 ounces kalamata olives, pitted\u003cbr>\n4 ounces diced fresh tomatoes\u003cbr>\n1 bunch basil, chopped\u003cbr>\n2 tablespons salt\u003cbr>\n2 tablspoons pepper\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Cut the eggplant into two-inch cubes and fry it until it is cooked through. Set aside. Next, cut the celery into one-inch pieces and boil them for 7 minutes.\u003c/p>\n\u003cp>2. In a large skillet over medium-high heat, sauté the sliced onions in two tablespoons of the vegetable oil. When the onions are translucent, add the red wine vinegar. Let the vinegar evaporate and then add the sugar. Next, add the capers, olives, basil, tomatoes cooked celery, salt, and pepper.\u003c/p>\n\u003cp>3. Bring the mixture to a simmer, and then add the fried eggplant. Cook for another five minutes and serve.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003c/p>\n\u003cp>In Sicily, this is one of the most common dishes as an appetizer or even as a side dish. It is usually served cold but at times it can be served hot.\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A good semi dry red wine from Sicily, like Nero D’Avola.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Caponata: Sicilian Eggplant Relish\n\u003cstrong>Recipe Chef:\u003c/strong> Rosa, Jerry, Angelo D'Alo\n\u003cstrong>Type of Cuisine:\u003c/strong> Rustic Country Italian\n\u003cstrong>Food Category:\u003c/strong> Appetizer or Side Dish\n\u003cstrong>Recipe Description:\u003c/strong> In Sicilian-Italian cuisine, this dish is really called Melenzane alla Caponata (Eggplant Caponata).",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Trattoria La Siciliana: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=242\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=239\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Rosa, Jerry, Angelo D’Alo\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Caponata: Sicilian Eggplant Relish\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Rustic Country Italian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer or Side Dish\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nIn Sicilian-Italian cuisine, this dish is really called Melenzane alla Caponata (Eggplant Caponata).\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 globe eggplants\u003cbr>\n1 celery stalk\u003cbr>\n1 white onion, sliced\u003cbr>\n1/2 cup vegetable oil\u003cbr>\n1 cup red wine vinegar\u003cbr>\n1/2 cup sugar\u003cbr>\n4 ounces imported capers\u003cbr>\n4 ounces kalamata olives, pitted\u003cbr>\n4 ounces diced fresh tomatoes\u003cbr>\n1 bunch basil, chopped\u003cbr>\n2 tablespons salt\u003cbr>\n2 tablspoons pepper\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Cut the eggplant into two-inch cubes and fry it until it is cooked through. Set aside. Next, cut the celery into one-inch pieces and boil them for 7 minutes.\u003c/p>\n\u003cp>2. In a large skillet over medium-high heat, sauté the sliced onions in two tablespoons of the vegetable oil. When the onions are translucent, add the red wine vinegar. Let the vinegar evaporate and then add the sugar. Next, add the capers, olives, basil, tomatoes cooked celery, salt, and pepper.\u003c/p>\n\u003cp>3. Bring the mixture to a simmer, and then add the fried eggplant. Cook for another five minutes and serve.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003c/p>\n\u003cp>In Sicily, this is one of the most common dishes as an appetizer or even as a side dish. It is usually served cold but at times it can be served hot.\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A good semi dry red wine from Sicily, like Nero D’Avola.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 10 (210) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pear Street Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=231\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=228\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Sociale\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=232\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=229\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=235\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Presidio Bowling Center Grill\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=233\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=230\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/GtQekPwuI4k&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp210iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Te Kairanga, Pinot Noir, Martinborough, New Zealand $18\u003c/strong>\u003cbr>\nOne of the hottest spots these days for world-class wine is New Zealand. Known for its signature white, Sauvignon Blanc, it’s also the place to look for exciting red wines made from Pinot Noir grapes. A tremendous value (hey, under $20 is a steal for Pinot Noir), the Te Kairanga hails from the historic region of Martinborough on New Zealand’s North Island. Dusty, earthy aromas mix it up with dark cherry fruit and silky texture. Delicious.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Sociale\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sociale\u003c/strong> is the sort of spot you’d stumble upon wandering the Italian countryside. Hearty yet chic food is complemented by a well-chosen wine list. Kick off your meal with a bottle of northern Italian sparkling wine named Ca’del Bosco Franciacorta ($60). Zesty and complex, this is fun fizz. After a bit of bubbly, it’s time to explore the hidden vinous treasures on the uniquely-organized wine list. For something “\u003ci>sottile ma sostanzioso\u003c/i>” (subtle but substantial), try the elegant white, \u003cstrong>Pieropan Soave Classico ($51)\u003c/strong>. You can select “\u003ci>rotondo e robusto\u003c/i>” (round and robust) wines or “\u003ci>corragioso e competitivo\u003c/i>” (courageous and competitive) reds, including a well-priced powerhouse southern Italian red named \u003cstrong>Le Querce Aglianico del Vulture ($30)\u003c/strong>.\u003c/p>\n\n",
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"excerpt": "Bay Area restaurants profiled and reviewed:\r\n1) \u003cstrong>Pear Street Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=231\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=228\">reviews\u003c/a> | [CLOSED]\r\n\r\n2) \u003cstrong>Sociale\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=232\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=229\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=235\">recipe\u003c/a> |\r\n\r\n3) \u003cstrong>Presidio Bowling Center Grill\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=233\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=230\">reviews\u003c/a> |\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 10 (210) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pear Street Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=231\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=228\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Sociale\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=232\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=229\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=235\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Presidio Bowling Center Grill\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=233\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=230\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/GtQekPwuI4k&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp210iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Te Kairanga, Pinot Noir, Martinborough, New Zealand $18\u003c/strong>\u003cbr>\nOne of the hottest spots these days for world-class wine is New Zealand. Known for its signature white, Sauvignon Blanc, it’s also the place to look for exciting red wines made from Pinot Noir grapes. A tremendous value (hey, under $20 is a steal for Pinot Noir), the Te Kairanga hails from the historic region of Martinborough on New Zealand’s North Island. Dusty, earthy aromas mix it up with dark cherry fruit and silky texture. Delicious.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Sociale\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sociale\u003c/strong> is the sort of spot you’d stumble upon wandering the Italian countryside. Hearty yet chic food is complemented by a well-chosen wine list. Kick off your meal with a bottle of northern Italian sparkling wine named Ca’del Bosco Franciacorta ($60). Zesty and complex, this is fun fizz. After a bit of bubbly, it’s time to explore the hidden vinous treasures on the uniquely-organized wine list. For something “\u003ci>sottile ma sostanzioso\u003c/i>” (subtle but substantial), try the elegant white, \u003cstrong>Pieropan Soave Classico ($51)\u003c/strong>. You can select “\u003ci>rotondo e robusto\u003c/i>” (round and robust) wines or “\u003ci>corragioso e competitivo\u003c/i>” (courageous and competitive) reds, including a well-priced powerhouse southern Italian red named \u003cstrong>Le Querce Aglianico del Vulture ($30)\u003c/strong>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pear Street Bistro\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=228\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/29/check-please-bay-area-season-2-episode-10-210/\">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/cp210iPod_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/pearstreetbistro1.jpg\" alt=\"Pear Street Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pearstreetbistro6.jpg\" alt=\"Pear Street Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pearstreetbistro5.jpg\" alt=\"Pear Street Bistro\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pearstreetbistro8.jpg\" alt=\"Pear Street Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pearstreetbistro17.jpg\" alt=\"Pear Street Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pearstreetbistro7.jpg\" alt=\"Pear Street Bistro\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2395 San Pablo Avenue (at Pear Street)\u003cbr>\nPinole, CA 94564\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=pear+street+bistro+pinole&sll=37.788505,-122.406911&sspn=0.005749,0.00692&layer=&ie=UTF8&z=10&ll=38.001574,-122.406921&spn=0.733692,0.885773&om=1&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> 510-741-8875\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@pearstreetbistro.com\">info@pearstreetbistro.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.pearstreetbistro.com/\" target=\"_blank\" rel=\"noopener\">www.pearstreetbistro.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Gary Wong\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Walter Escobar\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California Comfort Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Bosc Pear and Chopped Romaine Salad, Fritto Misto, Bistro Steak Frites, Southern Fried Chicken\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15 for wine, $20 for Champagne\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-9:00pm\u003cbr>\nTuesday: 11:00am-9:00pm\u003cbr>\nWednesday: 11:00am-9:00pm\u003cbr>\nThursday: 11:00am-9:00pm\u003cbr>\nFriday: 11:00am-10:00pm\u003cbr>\nSaturday: 5:00pm-10:00pm\u003cbr>\nSunday: 1:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Available Monday-Friday, 11:00am-9:00pm\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa, American Express, Discover\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> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, late night lounge on Thursday nights from 10:00pm-1:30am\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n 2395 San Pablo Avenue (at Pear Street)\r\nPinole, CA 94564\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=pear+street+bistro+pinole&sll=37.788505,-122.406911&sspn=0.005749,0.00692&layer=&ie=UTF8&z=10&ll=38.001574,-122.406921&spn=0.733692,0.885773&om=1&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 510-741-8875\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.pearstreetbistro.com/\" target=\"_blank\" rel=\"noopener\">www.pearstreetbistro.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> California Comfort Food\r\n\u003cstrong>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=228\">Reviews\u003c/a>\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pear Street Bistro\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=228\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/29/check-please-bay-area-season-2-episode-10-210/\">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/cp210iPod_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/pearstreetbistro1.jpg\" alt=\"Pear Street Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pearstreetbistro6.jpg\" alt=\"Pear Street Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pearstreetbistro5.jpg\" alt=\"Pear Street Bistro\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pearstreetbistro8.jpg\" alt=\"Pear Street Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pearstreetbistro17.jpg\" alt=\"Pear Street Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pearstreetbistro7.jpg\" alt=\"Pear Street Bistro\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2395 San Pablo Avenue (at Pear Street)\u003cbr>\nPinole, CA 94564\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=pear+street+bistro+pinole&sll=37.788505,-122.406911&sspn=0.005749,0.00692&layer=&ie=UTF8&z=10&ll=38.001574,-122.406921&spn=0.733692,0.885773&om=1&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> 510-741-8875\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@pearstreetbistro.com\">info@pearstreetbistro.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.pearstreetbistro.com/\" target=\"_blank\" rel=\"noopener\">www.pearstreetbistro.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Gary Wong\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Walter Escobar\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California Comfort Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Bosc Pear and Chopped Romaine Salad, Fritto Misto, Bistro Steak Frites, Southern Fried Chicken\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15 for wine, $20 for Champagne\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-9:00pm\u003cbr>\nTuesday: 11:00am-9:00pm\u003cbr>\nWednesday: 11:00am-9:00pm\u003cbr>\nThursday: 11:00am-9:00pm\u003cbr>\nFriday: 11:00am-10:00pm\u003cbr>\nSaturday: 5:00pm-10:00pm\u003cbr>\nSunday: 1:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Available Monday-Friday, 11:00am-9:00pm\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa, American Express, Discover\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> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, late night lounge on Thursday nights from 10:00pm-1:30am\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pear Street Bistro: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=231\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/29/check-please-bay-area-season-2-episode-10-210/\">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/cp210iPod_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/pearstreetbistro10.jpg\" alt=\"Pear Street Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pearstreetbistro11.jpg\" alt=\"Pear Street Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pearstreetbistro14.jpg\" alt=\"Pear Street Bistro\" hspace=\"3\">\u003cbr>\n Signature Pizza with Caramelized Onions, Dungeness Crab and Avocado Salad, Molten Chocolate Cake\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/david-cole.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Former Mayor Pinole, CA\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pinole\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Pear Street Bistro\u003cbr>\n\u003cstrong>Reviewed Pear Street Bistro:\u003c/strong> Thursday, September 14, 2006\u003c/p>\n\u003cp>If you do it right, you show up early, so you can have a drink in the buzzing bar. This is the place to see and be seen. They pour a great drink, and you always get your money’s worth in the bar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The whole place has a great young energy about it, from the service to the decor, and the patrons too. As you are seated, you might forget you are in the East Bay and not San Francisco.\u003c/p>\n\u003cp>It is always nice to start off with a great wine; this place makes it easy to choose from the best of California’s best. They do the whole wine service the right way too, so you know the whole night will be done well.\u003c/p>\n\u003cp>The pace is just right, and the food matches what we in the Bay Area expect from our top spots.\u003c/p>\n\u003cp>I love to see an open kitchen, and anywhere in the main dining room, you get to see the fire jumping, and your food being made with precision and love.\u003c/p>\n\u003cp>The menu has just enough choices to make it hard to pick your meal, but not to much so you need a snack just to get through it. You make your choice knowing you will have to come back for more anyway. Each bite you take is fun in this place, but you never seem to overeat.\u003c/p>\n\u003cp>Who needs San Francisco when you have a slice of heaven without the traffic?\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/nicole-lewis.jpg\" alt=\"Nicole\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Nicole\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Textile Painter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sociale\u003cbr>\n\u003cstrong>Reviewed Pear Street Bistro:\u003c/strong> Tuesday, September 12, 2006\u003c/p>\n\u003cp>My husband and I arrived at Pear Street Bistro for a leisurely lunch. We were greeted by a friendly hostess as we entered the eclectically decorated restaurant. We passed through a room with a lovely large bar and an area for nighttime music.\u003c/p>\n\u003cp>The dining room we ate in had nicely textured walls that had the look of rafia in the paint. We sat in front of the open kitchen and watched two very busy chefs, as they cooked for the lunch crowd. The wall surrounding the kitchen was painted with multi-colored squares. We loved the lighting treatments that looked like large balls of twine.\u003c/p>\n\u003cp>All that said the restaurant is very inviting. Now on to the food. We started with a Dungeness crab cake, it was plump and cooked well, yet didn’t have a lot of flavor. However, the jicama slaw that came with it was very tasty.\u003c/p>\n\u003cp>We then were served the french onion soup, which came with a lovely long housemade crouton on the side to be crumbled into the soup. The soup looked delicious, yet it was so heavily salted that we couldn’t eat it. This is coming from a self-confessed salt-a-holic. Moving on, next came their signature pizza, and we agreed this was the best item on the menu. The pizza, which is really a flatbread, had a cracker-like crust, and had a heaping helping of yummy caramelized onions, gorgonzola cheese, and roasted pears. This was a great combination of textures and flavors. Unfortunately the meal goes downhill from there. The linguine bolognese had all the right elements to be quite tasty, ground beef, carrots, onions, tomato sauce, yet again, it had very little flavor. Next came the worst item of the day: the flank steak, which was piled of top of red-skinned mashed potatoes. The mashed potatoes again suffered from too much salt –somebody put a lock on the shaker! I don’t think anything could have saved the steak, it was a poor quality piece of meat.\u003c/p>\n\u003cp>I must add that the service was very friendly and efficient. When our server noticed that it was taking a long time in between courses, he apologized and said it would be out shortly. Our lemonade was refilled promptly, as were our water glasses.\u003c/p>\n\u003cp>We had a piece of chocolate cake that came with the $16.00, three-course, fixed-price lunch. The rest of the fixed-price meal was the onion soup and the steak and mashed potatoes. Back to the cake, first you must know ALL meals that I eat must begin or end with dessert. The cake had a layer of ganache, white chocolate\u003cbr>\nmousse, and chocolate cake. It wasn’t terrible, it just wasn’t good. That last statement kind of sums up my general feeling about the restaurant. I think that it is probably a fun place to go for a drink and listen to some music. They have a huge selection of specialty cocktails that all sounded yummy. I also feel that if they refined their cooking, they could definitely be a better restaurant.\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/brett-eilers.jpg\" alt=\"Brett\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brett\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Political Advocacy Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Presidio Bowling Center Grill\u003cbr>\n\u003cstrong>Reviewed Pear Street Bistro:\u003c/strong> Tuesday, September 19, 2006\u003c/p>\n\u003cp>Okay, I’m going to Pinole. Where is it again? Gotta love the East Bay. I pull into the parking lot behind the restaurant, see the sign that reads, “Old Town Parking.” I look for the accompanying sign stating, “For towed cars…” There isn’t one. I am able to park for free right next to the building. Ruby (four months and counting) and I stroll in, and the hostess takes us to a seat by the window. I’m dressed barely acceptably, but as I’m in Pinole, I have no change of clothes.\u003c/p>\n\u003cp>Décor is top-notch, with shapes and lights and contrast (that’s Ruby talking). I just want some iced tea. It comes. I eventually drink three of these. What strikes me about eateries is how many people it takes to run one with great service. This place is clearly service oriented, even on a Tuesday noon. I don’t know how they make the Dungeness crab and avocado salad, but I have a hunch they put in a juice glass and then turn it upside down, garnishing it before serving. Delicious, fresh, crabmeat with perfectly ripe avocado; I could have gone home happy right after this, but wait. Next up is tortilla chicken soup. When asked if I wanted bread, I said, “Just one piece.” I was happy he brought two, as it was sourdough heaven with some fluffy butter.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Now, when I see an entrée list that has “Southern Fried Chicken” with garlic mashed potatoes, I stop looking. Except today. Because right above it was listed, “Pan Seared Rainbow Trout” on a rice pilaf. I’ll have to go back for the chicken, but I am very happy with my choice, with crunchy vegetables on a plentiful mound of seasoned rice. The trout was flaky without being dry and the bits of trout skin here and there were a delicacy. By now Ruby is on my knee, facing out, taking in the colors of the pilaf and the rest of the diners; the place has a good lunchtime vibe. I zip up my jacket to hide the “Turkey Trot” t-shirt I’m wearing. Keep in mind, I’m an amateur restaurant reviewer and don’t know how to just take a sample of the dishes. I eat them all and take my lemon cheesecake to go and eat it surprisingly soon after returning home. When my wife asks, when I mention how good Pear Street Bistro was, if I brought her home anything, I quickly change the subject.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2395 San Pablo Avenue (at Pear Street)\r\nPinole, CA 94564\r\n\u003cstrong>Phone:\u003c/strong> 510-741-8875\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.pearstreetbistro.com/\" target=\"_blank\" rel=\"noopener\">www.pearstreetbistro.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong>\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pear Street Bistro: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=231\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/29/check-please-bay-area-season-2-episode-10-210/\">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/cp210iPod_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/pearstreetbistro10.jpg\" alt=\"Pear Street Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pearstreetbistro11.jpg\" alt=\"Pear Street Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pearstreetbistro14.jpg\" alt=\"Pear Street Bistro\" hspace=\"3\">\u003cbr>\n Signature Pizza with Caramelized Onions, Dungeness Crab and Avocado Salad, Molten Chocolate Cake\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/david-cole.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Former Mayor Pinole, CA\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pinole\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Pear Street Bistro\u003cbr>\n\u003cstrong>Reviewed Pear Street Bistro:\u003c/strong> Thursday, September 14, 2006\u003c/p>\n\u003cp>If you do it right, you show up early, so you can have a drink in the buzzing bar. This is the place to see and be seen. They pour a great drink, and you always get your money’s worth in the bar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The whole place has a great young energy about it, from the service to the decor, and the patrons too. As you are seated, you might forget you are in the East Bay and not San Francisco.\u003c/p>\n\u003cp>It is always nice to start off with a great wine; this place makes it easy to choose from the best of California’s best. They do the whole wine service the right way too, so you know the whole night will be done well.\u003c/p>\n\u003cp>The pace is just right, and the food matches what we in the Bay Area expect from our top spots.\u003c/p>\n\u003cp>I love to see an open kitchen, and anywhere in the main dining room, you get to see the fire jumping, and your food being made with precision and love.\u003c/p>\n\u003cp>The menu has just enough choices to make it hard to pick your meal, but not to much so you need a snack just to get through it. You make your choice knowing you will have to come back for more anyway. Each bite you take is fun in this place, but you never seem to overeat.\u003c/p>\n\u003cp>Who needs San Francisco when you have a slice of heaven without the traffic?\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/nicole-lewis.jpg\" alt=\"Nicole\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Nicole\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Textile Painter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sociale\u003cbr>\n\u003cstrong>Reviewed Pear Street Bistro:\u003c/strong> Tuesday, September 12, 2006\u003c/p>\n\u003cp>My husband and I arrived at Pear Street Bistro for a leisurely lunch. We were greeted by a friendly hostess as we entered the eclectically decorated restaurant. We passed through a room with a lovely large bar and an area for nighttime music.\u003c/p>\n\u003cp>The dining room we ate in had nicely textured walls that had the look of rafia in the paint. We sat in front of the open kitchen and watched two very busy chefs, as they cooked for the lunch crowd. The wall surrounding the kitchen was painted with multi-colored squares. We loved the lighting treatments that looked like large balls of twine.\u003c/p>\n\u003cp>All that said the restaurant is very inviting. Now on to the food. We started with a Dungeness crab cake, it was plump and cooked well, yet didn’t have a lot of flavor. However, the jicama slaw that came with it was very tasty.\u003c/p>\n\u003cp>We then were served the french onion soup, which came with a lovely long housemade crouton on the side to be crumbled into the soup. The soup looked delicious, yet it was so heavily salted that we couldn’t eat it. This is coming from a self-confessed salt-a-holic. Moving on, next came their signature pizza, and we agreed this was the best item on the menu. The pizza, which is really a flatbread, had a cracker-like crust, and had a heaping helping of yummy caramelized onions, gorgonzola cheese, and roasted pears. This was a great combination of textures and flavors. Unfortunately the meal goes downhill from there. The linguine bolognese had all the right elements to be quite tasty, ground beef, carrots, onions, tomato sauce, yet again, it had very little flavor. Next came the worst item of the day: the flank steak, which was piled of top of red-skinned mashed potatoes. The mashed potatoes again suffered from too much salt –somebody put a lock on the shaker! I don’t think anything could have saved the steak, it was a poor quality piece of meat.\u003c/p>\n\u003cp>I must add that the service was very friendly and efficient. When our server noticed that it was taking a long time in between courses, he apologized and said it would be out shortly. Our lemonade was refilled promptly, as were our water glasses.\u003c/p>\n\u003cp>We had a piece of chocolate cake that came with the $16.00, three-course, fixed-price lunch. The rest of the fixed-price meal was the onion soup and the steak and mashed potatoes. Back to the cake, first you must know ALL meals that I eat must begin or end with dessert. The cake had a layer of ganache, white chocolate\u003cbr>\nmousse, and chocolate cake. It wasn’t terrible, it just wasn’t good. That last statement kind of sums up my general feeling about the restaurant. I think that it is probably a fun place to go for a drink and listen to some music. They have a huge selection of specialty cocktails that all sounded yummy. I also feel that if they refined their cooking, they could definitely be a better restaurant.\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/brett-eilers.jpg\" alt=\"Brett\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brett\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Political Advocacy Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Presidio Bowling Center Grill\u003cbr>\n\u003cstrong>Reviewed Pear Street Bistro:\u003c/strong> Tuesday, September 19, 2006\u003c/p>\n\u003cp>Okay, I’m going to Pinole. Where is it again? Gotta love the East Bay. I pull into the parking lot behind the restaurant, see the sign that reads, “Old Town Parking.” I look for the accompanying sign stating, “For towed cars…” There isn’t one. I am able to park for free right next to the building. Ruby (four months and counting) and I stroll in, and the hostess takes us to a seat by the window. I’m dressed barely acceptably, but as I’m in Pinole, I have no change of clothes.\u003c/p>\n\u003cp>Décor is top-notch, with shapes and lights and contrast (that’s Ruby talking). I just want some iced tea. It comes. I eventually drink three of these. What strikes me about eateries is how many people it takes to run one with great service. This place is clearly service oriented, even on a Tuesday noon. I don’t know how they make the Dungeness crab and avocado salad, but I have a hunch they put in a juice glass and then turn it upside down, garnishing it before serving. Delicious, fresh, crabmeat with perfectly ripe avocado; I could have gone home happy right after this, but wait. Next up is tortilla chicken soup. When asked if I wanted bread, I said, “Just one piece.” I was happy he brought two, as it was sourdough heaven with some fluffy butter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, when I see an entrée list that has “Southern Fried Chicken” with garlic mashed potatoes, I stop looking. Except today. Because right above it was listed, “Pan Seared Rainbow Trout” on a rice pilaf. I’ll have to go back for the chicken, but I am very happy with my choice, with crunchy vegetables on a plentiful mound of seasoned rice. The trout was flaky without being dry and the bits of trout skin here and there were a delicacy. By now Ruby is on my knee, facing out, taking in the colors of the pilaf and the rest of the diners; the place has a good lunchtime vibe. I zip up my jacket to hide the “Turkey Trot” t-shirt I’m wearing. Keep in mind, I’m an amateur restaurant reviewer and don’t know how to just take a sample of the dishes. I eat them all and take my lemon cheesecake to go and eat it surprisingly soon after returning home. When my wife asks, when I mention how good Pear Street Bistro was, if I brought her home anything, I quickly change the subject.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Sociale\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=229\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=235\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/29/check-please-bay-area-season-2-episode-10-210/\">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/cp210iPod_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/sociale1.jpg\" alt=\"Sociale\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sociale3.jpg\" alt=\"Sociale\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sociale2.jpg\" alt=\"Sociale\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sociale4.jpg\" alt=\"Sociale\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sociale16.jpg\" alt=\"Sociale\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sociale6.jpg\" alt=\"Sociale\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 3665 Sacramento Street (at Spruce Street)\u003cbr>\nSan Francisco, CA 94118\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=sociale+san+francisco&layer=&ie=UTF8&z=13&ll=37.785368,-122.427864&spn=0.091982,0.110722&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult for lunch), (easy for dinner)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-921-3200\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@caffesociale.com\">info@caffesociale.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.caffesociale.com/\" target=\"_blank\" rel=\"noopener\">www.caffesociale.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> David Nichol\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tia Harrison\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Rustic Country Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pappardelle with Braised Duck, Milk Braised Rabbit with Späetzle, Wild Boar Ravioli, Brick Chicken, Fried Olives\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Wine only\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:30pm-10:00pm (dinner only)\u003cbr>\nTuesday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nWednesday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nThursday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nFriday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nSaturday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Available Monday-Thursday\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\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, MasterCard, Visa\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Suggested, but no time requirement for advanced reservations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly, but no children’s menu\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\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\n3665 Sacramento Street (at Spruce Street)\r\nSan Francisco, CA 94118\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=sociale+san+francisco&layer=&ie=UTF8&z=13&ll=37.785368,-122.427864&spn=0.091982,0.110722&om=1&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-921-3200\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.caffesociale.com/\" target=\"_blank\" rel=\"noopener\">www.caffesociale.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Rustic Country Italian\r\n\u003cstrong>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=229\">Reviews\u003c/a>\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sociale\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=229\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=235\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/29/check-please-bay-area-season-2-episode-10-210/\">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/cp210iPod_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/sociale1.jpg\" alt=\"Sociale\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sociale3.jpg\" alt=\"Sociale\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sociale2.jpg\" alt=\"Sociale\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sociale4.jpg\" alt=\"Sociale\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sociale16.jpg\" alt=\"Sociale\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sociale6.jpg\" alt=\"Sociale\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 3665 Sacramento Street (at Spruce Street)\u003cbr>\nSan Francisco, CA 94118\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=sociale+san+francisco&layer=&ie=UTF8&z=13&ll=37.785368,-122.427864&spn=0.091982,0.110722&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult for lunch), (easy for dinner)\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> 415-921-3200\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@caffesociale.com\">info@caffesociale.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.caffesociale.com/\" target=\"_blank\" rel=\"noopener\">www.caffesociale.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> David Nichol\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tia Harrison\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Rustic Country Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Pappardelle with Braised Duck, Milk Braised Rabbit with Späetzle, Wild Boar Ravioli, Brick Chicken, Fried Olives\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Wine only\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:30pm-10:00pm (dinner only)\u003cbr>\nTuesday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nWednesday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nThursday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nFriday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nSaturday: 11:30am-2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Available Monday-Thursday\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\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, MasterCard, Visa\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Suggested, but no time requirement for advanced reservations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly, but no children’s menu\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Sociale: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=232\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=235\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/29/check-please-bay-area-season-2-episode-10-210/\">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/cp210iPod_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/sociale7.jpg\" alt=\"Sociale\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sociale14.jpg\" alt=\"Sociale\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sociale15.jpg\" alt=\"Sociale\" hspace=\"3\">\u003cbr>\nBone Marrow and Figs, Spinach Tagliatelle with Fresh Corn, Pear Galette with Mascarpone\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/nicole-lewis.jpg\" alt=\"Nicole\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Nicole\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Textile Painter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sociale\u003cbr>\n\u003cstrong>Reviewed Sociale:\u003c/strong> Friday, September 15, 2006\u003c/p>\n\u003cp>Sociale is a wonderful restaurant hidden in an alley off of Sacramento Street in the Laurel Heights neighborhood. My family and I have been eating there since they opened. Sociale is a unique restaurant in that it can fill many different needs. I often meet friends there for lunch. I can come straight from a workout or be more dressed up, either way I am just as warmly welcomed. It is the type of place where it is common to see a baby or bridal shower taking place in the charming courtyard, with lots of greenery surrounding you as you dine. Since it is nestled off the street, it is quiet and private, and at night they have the heatlamps burning, so you are warm and cozy, feeling much like an evening in Tuscany.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My mom and I arrived at 6:30 on Friday night. We parked right in front of the restaurant, a common occurrence in this neighborhood, especially at night. I had made a reservation, and we were seated immediately. David, the owner, is very welcoming and always makes his customers feel special. Our server Sheila greeted us as we sat. My mom and I surveyed the menu, which was filled with housemade pastas, different cuts of meat, chicken, and fish. Sociale’s menu is filled with wondrous and varied Italian delights.\u003c/p>\n\u003cp>My mom and I decided to start with the Bone Marrow and Figs, a recommendation from our server. Wow, was she right! It was melt in your mouth, rich and decadent, perfection. The figs were a perfect foil for the intensity of marrow. We also shared the soup of the day, which they were kind enough to split for us without even being asked. This is just one of the details that makes this one of my favorite restaurants in San Francisco. The soup was hearty and light, all at the same time. It was tomato-based with chunks of perfectly cooked potatoes and pancetta, very satisfying.\u003c/p>\n\u003cp>We ordered lasagna bolognese and the lamb chops for our entrees, and they were beautifully presented, as are all of the dishes at Sociale. The lamb chops were cooked perfectly, medium rare. Another sign that Sociale knows what they’re doing in the kitchen is their ability to cook meat to the desired temperature. The lamb chops were seasoned with rosemary and other herbs, so that the flavor of the chops were complemented and not overwhelmed. My mom had a wonderful glass of Pinot Noir to accompany her lamb chops. Sociale has an extensive wine list, many of them available by the glass. They also offer special flights of three featured whites or reds at very reasonable prices. The lasagna was layered with a yummy bolognese sauce and a creamy béchamel sauce, a very delicious and uncommon combination.\u003c/p>\n\u003cp>We managed to save room for dessert, of course. We shared a rustic pear tart with whipped mascarpone cheese and a caramel crème brûlée. The tart was served warm, which brought out the flavor of the pears, and crisped up the crust to give it just the right flakiness. The caramel crème brûlée had a thick cover of caramelized sugar on top, which, when broken, revealed a perfectly creamy and caramelly custard underneath. Wholly satisfying, and the perfect end to a perfect meal.\u003c/p>\n\u003cp>I would recommend Sociale for a special occasion or an everyday restaurant — it has the ability to morph into any need that you have for a delicious dining experience.\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/david-cole.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Former Mayor Pinole, CA\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pinole\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Pear Street Bistro\u003cbr>\n\u003cstrong>Reviewed Sociale:\u003c/strong> Saturday, September 16, 2006\u003c/p>\n\u003cp>What a charming setting and great way to have outside dinner service in San Francisco.\u003c/p>\n\u003cp>You enter the from the street through a real live hole in the wall, and down a brick path you go, and then this beautiful courtyard opens up in front of this small restaurant. They have done well to maximize the space they have in this almost Pacific Heights, Laurel Heights charming neighborhood.\u003c/p>\n\u003cp>The staff was warm and inviting, as we sat under the numerous heating lamps surrounding the courtyard tables, which make up over half the total tables. Service was slow but steady. They obviously don’t mind the three-hour dinner, neither do I!\u003c/p>\n\u003cp>Fried olives jumped off the menu as a starter, so we started there. They were huge and we enjoyed. They wine menu was just as huge, so we needed some time to navigate it. Much to our surprise, their bar was not a full one. We finally made our selection, and it was so good, we needed a second one before we where done.\u003c/p>\n\u003cp>The food was hit and miss. We all loved the halibut, but all found the soup and the lamb to be way too salty to eat. The homemade spinach pasta was a surprising smash hit homerun with the fresh corn and tomatoes mixed in abundance.\u003c/p>\n\u003cp>The rib-eye was not the best cut of meat we had ever seen, but the pork chops were delightful. We just had to have the Brussels sprouts and they were perfect. These are always a big hit, so why are they always so hard to find?\u003c/p>\n\u003cp>We ate family-style as we always do, and this seemed to throw our server a curve, because he did not know what to do. Nice and all, we just wondered if he was new. We did, however, never get our crème brûlée as ordered. You should never short a party on the sweets! On the up side, it did not make its way to the bill.\u003c/p>\n\u003cp>We liked the cake, but the doughnuts took the cake — warm, soft, and gooey. The cheese plate is the way to end a nice meal, in my mind, and this one hit the spot.\u003c/p>\n\u003cp>I am not sure I would leave the Marina or the drive past North Beach for this one, but it was better than just about any place not located in those areas.\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/brett-eilers.jpg\" alt=\"Brett\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brett\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Political Advocacy Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Presidio Bowling Center Grill\u003cbr>\n\u003cstrong>Reviewed Sociale:\u003c/strong> Monday, September 18, 2006\u003c/p>\n\u003cp>Sociale is a bit hard to find — it’s down some alley in Laurel Heights. (Having just laid down a brick patio in the backyard, I must remark that that’s some fine brickwork on the walkway!)\u003c/p>\n\u003cp>We gambled and brought our four-month-old infant daughter with us and dined outside under a warm heat lamp on an initially quiet Monday early evening. Denise, our server, took fantastic care of us throughout the night, and all the staff were friendly. We started with the stuffed, fried olives, which were filled with melty cheese and had a salty taste as a starter. I opted for the “Tasting Menu,” choosing between two options in each of four categories. The endive Caesar salad was small and piled up high with a pair of real anchovies on the peak, my favorite. My wife ordered the heirloom tomato salad, which was served with a different cheese than usual, and she thought it was disappointingly plain.\u003c/p>\n\u003cp>Next I had the ravioli with wild boar, which, as a phrase, seems to me to be both an oxymoron and redundant. There were three good-sized delicious ravioli that were robust and meaty. Next up was the grilled quail on top of polenta in a red pepper. The quail was juicy and well-spiced. The polenta tasted buttery, and the cheese left a hint of extra flavor. Now, at this point, I must admit to helping myself of my wife’s duck pappardelle, which reminded us both of an upscale beef bourguignon from our childhood, no small praise indeed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For dessert: two words: “Fried Dough.” I ordered this with my tasting menu, and then my wife talked us into trying both the tiramisu ice cream (a strongly espresso-flavored ice cream), and Denise talked us into her favorite dessert on the menu: a delicious flaky pear galette that my wife declared to be the perfect dessert — crisp pastry with a warm, juicy filling that was not too sweet. The galette was the star of the night’s feast. We rolled out of that fine alleyway onto a quiet sidewalk with our sleeping baby, and walked back to our happy dog, waiting in the car with her head resting on the back seat to watch for us.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n 3665 Sacramento Street (at Spruce Street)\r\nSan Francisco, CA 94118\r\n\u003cstrong>Phone:\u003c/strong> 415-921-3200\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.caffesociale.com/\" target=\"_blank\" rel=\"noopener\">www.caffesociale.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Rustic Country Italian\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sociale: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=232\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=235\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/29/check-please-bay-area-season-2-episode-10-210/\">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/cp210iPod_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/sociale7.jpg\" alt=\"Sociale\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sociale14.jpg\" alt=\"Sociale\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sociale15.jpg\" alt=\"Sociale\" hspace=\"3\">\u003cbr>\nBone Marrow and Figs, Spinach Tagliatelle with Fresh Corn, Pear Galette with Mascarpone\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/nicole-lewis.jpg\" alt=\"Nicole\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Nicole\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Textile Painter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sociale\u003cbr>\n\u003cstrong>Reviewed Sociale:\u003c/strong> Friday, September 15, 2006\u003c/p>\n\u003cp>Sociale is a wonderful restaurant hidden in an alley off of Sacramento Street in the Laurel Heights neighborhood. My family and I have been eating there since they opened. Sociale is a unique restaurant in that it can fill many different needs. I often meet friends there for lunch. I can come straight from a workout or be more dressed up, either way I am just as warmly welcomed. It is the type of place where it is common to see a baby or bridal shower taking place in the charming courtyard, with lots of greenery surrounding you as you dine. Since it is nestled off the street, it is quiet and private, and at night they have the heatlamps burning, so you are warm and cozy, feeling much like an evening in Tuscany.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My mom and I arrived at 6:30 on Friday night. We parked right in front of the restaurant, a common occurrence in this neighborhood, especially at night. I had made a reservation, and we were seated immediately. David, the owner, is very welcoming and always makes his customers feel special. Our server Sheila greeted us as we sat. My mom and I surveyed the menu, which was filled with housemade pastas, different cuts of meat, chicken, and fish. Sociale’s menu is filled with wondrous and varied Italian delights.\u003c/p>\n\u003cp>My mom and I decided to start with the Bone Marrow and Figs, a recommendation from our server. Wow, was she right! It was melt in your mouth, rich and decadent, perfection. The figs were a perfect foil for the intensity of marrow. We also shared the soup of the day, which they were kind enough to split for us without even being asked. This is just one of the details that makes this one of my favorite restaurants in San Francisco. The soup was hearty and light, all at the same time. It was tomato-based with chunks of perfectly cooked potatoes and pancetta, very satisfying.\u003c/p>\n\u003cp>We ordered lasagna bolognese and the lamb chops for our entrees, and they were beautifully presented, as are all of the dishes at Sociale. The lamb chops were cooked perfectly, medium rare. Another sign that Sociale knows what they’re doing in the kitchen is their ability to cook meat to the desired temperature. The lamb chops were seasoned with rosemary and other herbs, so that the flavor of the chops were complemented and not overwhelmed. My mom had a wonderful glass of Pinot Noir to accompany her lamb chops. Sociale has an extensive wine list, many of them available by the glass. They also offer special flights of three featured whites or reds at very reasonable prices. The lasagna was layered with a yummy bolognese sauce and a creamy béchamel sauce, a very delicious and uncommon combination.\u003c/p>\n\u003cp>We managed to save room for dessert, of course. We shared a rustic pear tart with whipped mascarpone cheese and a caramel crème brûlée. The tart was served warm, which brought out the flavor of the pears, and crisped up the crust to give it just the right flakiness. The caramel crème brûlée had a thick cover of caramelized sugar on top, which, when broken, revealed a perfectly creamy and caramelly custard underneath. Wholly satisfying, and the perfect end to a perfect meal.\u003c/p>\n\u003cp>I would recommend Sociale for a special occasion or an everyday restaurant — it has the ability to morph into any need that you have for a delicious dining experience.\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/david-cole.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Former Mayor Pinole, CA\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pinole\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Pear Street Bistro\u003cbr>\n\u003cstrong>Reviewed Sociale:\u003c/strong> Saturday, September 16, 2006\u003c/p>\n\u003cp>What a charming setting and great way to have outside dinner service in San Francisco.\u003c/p>\n\u003cp>You enter the from the street through a real live hole in the wall, and down a brick path you go, and then this beautiful courtyard opens up in front of this small restaurant. They have done well to maximize the space they have in this almost Pacific Heights, Laurel Heights charming neighborhood.\u003c/p>\n\u003cp>The staff was warm and inviting, as we sat under the numerous heating lamps surrounding the courtyard tables, which make up over half the total tables. Service was slow but steady. They obviously don’t mind the three-hour dinner, neither do I!\u003c/p>\n\u003cp>Fried olives jumped off the menu as a starter, so we started there. They were huge and we enjoyed. They wine menu was just as huge, so we needed some time to navigate it. Much to our surprise, their bar was not a full one. We finally made our selection, and it was so good, we needed a second one before we where done.\u003c/p>\n\u003cp>The food was hit and miss. We all loved the halibut, but all found the soup and the lamb to be way too salty to eat. The homemade spinach pasta was a surprising smash hit homerun with the fresh corn and tomatoes mixed in abundance.\u003c/p>\n\u003cp>The rib-eye was not the best cut of meat we had ever seen, but the pork chops were delightful. We just had to have the Brussels sprouts and they were perfect. These are always a big hit, so why are they always so hard to find?\u003c/p>\n\u003cp>We ate family-style as we always do, and this seemed to throw our server a curve, because he did not know what to do. Nice and all, we just wondered if he was new. We did, however, never get our crème brûlée as ordered. You should never short a party on the sweets! On the up side, it did not make its way to the bill.\u003c/p>\n\u003cp>We liked the cake, but the doughnuts took the cake — warm, soft, and gooey. The cheese plate is the way to end a nice meal, in my mind, and this one hit the spot.\u003c/p>\n\u003cp>I am not sure I would leave the Marina or the drive past North Beach for this one, but it was better than just about any place not located in those areas.\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/brett-eilers.jpg\" alt=\"Brett\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brett\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Political Advocacy Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Presidio Bowling Center Grill\u003cbr>\n\u003cstrong>Reviewed Sociale:\u003c/strong> Monday, September 18, 2006\u003c/p>\n\u003cp>Sociale is a bit hard to find — it’s down some alley in Laurel Heights. (Having just laid down a brick patio in the backyard, I must remark that that’s some fine brickwork on the walkway!)\u003c/p>\n\u003cp>We gambled and brought our four-month-old infant daughter with us and dined outside under a warm heat lamp on an initially quiet Monday early evening. Denise, our server, took fantastic care of us throughout the night, and all the staff were friendly. We started with the stuffed, fried olives, which were filled with melty cheese and had a salty taste as a starter. I opted for the “Tasting Menu,” choosing between two options in each of four categories. The endive Caesar salad was small and piled up high with a pair of real anchovies on the peak, my favorite. My wife ordered the heirloom tomato salad, which was served with a different cheese than usual, and she thought it was disappointingly plain.\u003c/p>\n\u003cp>Next I had the ravioli with wild boar, which, as a phrase, seems to me to be both an oxymoron and redundant. There were three good-sized delicious ravioli that were robust and meaty. Next up was the grilled quail on top of polenta in a red pepper. The quail was juicy and well-spiced. The polenta tasted buttery, and the cheese left a hint of extra flavor. Now, at this point, I must admit to helping myself of my wife’s duck pappardelle, which reminded us both of an upscale beef bourguignon from our childhood, no small praise indeed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For dessert: two words: “Fried Dough.” I ordered this with my tasting menu, and then my wife talked us into trying both the tiramisu ice cream (a strongly espresso-flavored ice cream), and Denise talked us into her favorite dessert on the menu: a delicious flaky pear galette that my wife declared to be the perfect dessert — crisp pastry with a warm, juicy filling that was not too sweet. The galette was the star of the night’s feast. We rolled out of that fine alleyway onto a quiet sidewalk with our sleeping baby, and walked back to our happy dog, waiting in the car with her head resting on the back seat to watch for us.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Sociale: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=232\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=229\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Tia Harrison\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Grilled Rib-Eye with Marinated Peppers\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Rustic Country Italian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nGrilled rib-eye with marinated peppers and an anchovy caper vinaigrette.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Marinated Peppers\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 red bell peppers\u003cbr>\n6 yellow bell peppers\u003cbr>\n1 teaspoon chopped garlic\u003cbr>\n1 bunch marjoram, stems removed, chopped\u003cbr>\n2 tablespoons extra-virgin olive oil\u003cbr>\n1 tablespoon freshly squeezed lemon juice\u003cbr>\nSea salt, to taste\u003cbr>\nPepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place the all peppers on a hot grill, cooking until charred on all sides. Next, put the peppers in a large bowl and cover it with plastic wrap. Allow the peppers to steam until cool enough to handle.\u003c/p>\n\u003cp>2. Peel the skins off of the peppers along and get rid of it along with the stems and seeds. Cut the peeled peppers into 1-inch slices and toss them in a bowl with the remaining ingredients.\u003c/p>\n\u003cp>\u003cstrong>Anchovy-Caper Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1⁄4 cup diced imported anchovies\u003cbr>\n1⁄4 cup diced capers\u003cbr>\n1⁄4 cup diced shallots\u003cbr>\n1⁄4 cup champagne vinegar\u003cbr>\n3⁄4 cup extra-virgin olive oil\u003cbr>\nFreshly ground pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Combine all the ingredients in a large bowl and whisk until emulsified.\u003c/p>\n\u003cp>\u003cstrong>Rib-Eye Steaks\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 sprig rosemary\u003cbr>\n4 shallots, chopped\u003cbr>\n4 tablespoons olive oil\u003cbr>\nSea salt, to taste\u003cbr>\nPepper, to taste\u003cbr>\n4 12 oz all-natural, grass-fed rib-eye steaks\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Pick off all the rosemary leaves and place them in a bowl with the shallots, olive oil, sea salt, and pepper. Add the steaks and marinate them for at least three hours before grilling.\u003c/p>\n\u003cp>2. Grill the steaks about six minutes (for medium rare) on each side and allow the meat to rest before serving.\u003c/p>\n\u003cp>3. Arrange the peppers to create a circular base on large plate. Slice the steaks and place the slices on top of the peppers. Drizzle a generous spoonful of vinaigrette over the steak and around the plate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nGarnish with a sprig of fresh marjoram and balsamic reduction.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Sociale: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=232\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=229\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Tia Harrison\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Grilled Rib-Eye with Marinated Peppers\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Rustic Country Italian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nGrilled rib-eye with marinated peppers and an anchovy caper vinaigrette.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Marinated Peppers\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>6 red bell peppers\u003cbr>\n6 yellow bell peppers\u003cbr>\n1 teaspoon chopped garlic\u003cbr>\n1 bunch marjoram, stems removed, chopped\u003cbr>\n2 tablespoons extra-virgin olive oil\u003cbr>\n1 tablespoon freshly squeezed lemon juice\u003cbr>\nSea salt, to taste\u003cbr>\nPepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place the all peppers on a hot grill, cooking until charred on all sides. Next, put the peppers in a large bowl and cover it with plastic wrap. Allow the peppers to steam until cool enough to handle.\u003c/p>\n\u003cp>2. Peel the skins off of the peppers along and get rid of it along with the stems and seeds. Cut the peeled peppers into 1-inch slices and toss them in a bowl with the remaining ingredients.\u003c/p>\n\u003cp>\u003cstrong>Anchovy-Caper Vinaigrette\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1⁄4 cup diced imported anchovies\u003cbr>\n1⁄4 cup diced capers\u003cbr>\n1⁄4 cup diced shallots\u003cbr>\n1⁄4 cup champagne vinegar\u003cbr>\n3⁄4 cup extra-virgin olive oil\u003cbr>\nFreshly ground pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Combine all the ingredients in a large bowl and whisk until emulsified.\u003c/p>\n\u003cp>\u003cstrong>Rib-Eye Steaks\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 sprig rosemary\u003cbr>\n4 shallots, chopped\u003cbr>\n4 tablespoons olive oil\u003cbr>\nSea salt, to taste\u003cbr>\nPepper, to taste\u003cbr>\n4 12 oz all-natural, grass-fed rib-eye steaks\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Pick off all the rosemary leaves and place them in a bowl with the shallots, olive oil, sea salt, and pepper. Add the steaks and marinate them for at least three hours before grilling.\u003c/p>\n\u003cp>2. Grill the steaks about six minutes (for medium rare) on each side and allow the meat to rest before serving.\u003c/p>\n\u003cp>3. Arrange the peppers to create a circular base on large plate. Slice the steaks and place the slices on top of the peppers. Drizzle a generous spoonful of vinaigrette over the steak and around the plate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nGarnish with a sprig of fresh marjoram and balsamic reduction.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
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