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"content": "\u003cp>\u003cstrong>Presidio Bowling Center Grill\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=230\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=234\">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/presidiobowling2.jpg\" alt=\"Presidio Bowling Center Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/presidiobowling3.jpg\" alt=\"Presidio Bowling Center Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/presidiobowling4.jpg\" alt=\"Presidio Bowling Center Grill\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/presidiobowling7.jpg\" alt=\"Presidio Bowling Center Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/presidiobowling17.jpg\" alt=\"Presidio Bowling Center Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/presidiobowling19.jpg\" alt=\"Presidio Bowling Center Grill\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 93 Moraga Avenue (at Arguello Boulevard)\u003cbr>\nSan Francisco, CA 94129\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=presidio+bowling+&layer=&sll=37.09024,-100.195312&sspn=48.77566,75.498047&ie=UTF8&om=1&z=17&ll=37.797874,-122.456628&spn=0.005985,0.009216\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-561-2695\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@presidiobowl.com\">info@presidiobowl.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.presidiobowl.com\" target=\"_blank\" rel=\"noopener\">www.presidiobowl.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Victor Meyerhoff\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Grilled\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cheesburger and Fries\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine (40+ beers)\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $12.50\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 9:00am-11:30pm\u003cbr>\nTuesday: 9:00am-11:30pm\u003cbr>\nWednesday: 9:00am-11:30pm\u003cbr>\nThursday: 9:00am-11:30pm\u003cbr>\nFriday: 9:00am-1:30am\u003cbr>\nSaturday: 9:00am-1:30am\u003cbr>\nSunday: 9:00am-11:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, Lunch, Dinner, Late Night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa, American Express, Discover\u003cbr>\n\u003cstrong>Accept 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> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, bowling and music\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-561-2695\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@presidiobowl.com\">info@presidiobowl.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.presidiobowl.com\" target=\"_blank\" rel=\"noopener\">www.presidiobowl.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Victor Meyerhoff\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Grilled\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cheesburger and Fries\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine (40+ beers)\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $12.50\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 9:00am-11:30pm\u003cbr>\nTuesday: 9:00am-11:30pm\u003cbr>\nWednesday: 9:00am-11:30pm\u003cbr>\nThursday: 9:00am-11:30pm\u003cbr>\nFriday: 9:00am-1:30am\u003cbr>\nSaturday: 9:00am-1:30am\u003cbr>\nSunday: 9:00am-11:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, Lunch, Dinner, Late Night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa, American Express, Discover\u003cbr>\n\u003cstrong>Accept 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> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, bowling and music\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Presidio Bowling Center Grill: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=233\">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/presidiobowling11.jpg\" alt=\"Presidio Bowling Center Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/presidiobowling6.jpg\" alt=\"Presidio Bowling Center Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/presidiobowling14.jpg\" alt=\"Presidio Bowling Center Grill\" hspace=\"3\">\u003cbr>\nFrench Fries with Ketchup, Cheeseburger and Fries, Onion Rings with Ranch Dressing\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 Presidio Bowling Center Grill:\u003c/strong> Sunday, September 10, 2006\u003c/p>\n\u003cp>Upon walking into this tucked-away restaurant in the Presidio, you are immediately struck by the fact that it is not a restaurant at all; it is, instead, a bowling alley. That being true, realize it’s noisy because of the bowling. “But where’s the food?” you say. It’s there, over there, on your left — you can’t miss it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, what if you aren’t hungry enough to eat yet? Good question. Go bowl a game; use a heavy ball for a better workout. Now we’re ready to have some food, so go order it up at the counter, pay, and give \u003cstrong>your\u003c/strong> name (remember which name you gave if it isn’t yours, as you’ve pre-paid for the food).\u003c/p>\n\u003cp>The food is standard bowling alley fare, with a twist. Actually there is no twist, it’s cheeseburgers and onion rings and fries, and sodas and shakes, and AND Budweiser beers in bottles that are shaped just like bowling pins. These make a great souvenir (actually, after being awkwardly displayed in the garage for one week, I just recycled it.) The food is good, and you are here to bowl a game or two anyway, so enjoy it for what is.\u003c/p>\n\u003cp>The ultimate breakfast special awaits your next visit — a truly epic assortment of all your favorites, if you get there in the morning, between, like, 8 and 11. For the price, it would cost more to prepare this breakfast at home, plus the sizzling bacon would require lots of cleaning time. Done eating? Overate, did you? Need to lay down a spell? That’s easy. Take a nap in the Presidio!\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 Presidio Bowling Center Grill:\u003c/strong> Saturday, September 2, 2006\u003c/p>\n\u003cp>I began this adventure by inviting my aunt, uncle, mom, stepfather, husband, and two sons to join in the review of the bowling alley diner. Our expectations were somewhat like yours would probably be, not gourmet food, but adequate considering it is a bowling alley. When we arrived, at 6:00 p.m, there was a note posted on the door, that there was a private party, beginning at 7:15. We didn’t think this would be a problem. We were not expecting this to be a long dining experience. Little did we know that at 7:15, we would be dining at a different restaurant, where the food was actually edible (I know harsh, but true). We ordered at the counter, mostly a variety of burgers and fries, the young man who took our order seemed indifferent to us. He did muster a smile when I gave him a twenty percent tip. Mind you, this is a restaurant where you pick up your own food and bus your own tables. He wasn’t unpleasant, just maybe bored. After ordering, I went back to the table to wait for our food. We moved two tables together to have enough seating for the eight of us. They did a nice job in decorating the small eating area. The tables were a highly polyurethane wood grain. The chairs were also wood with a fun cutout of a bowling pin in the back. Nicer than your average bowling alley decor.\u003c/p>\n\u003cp>When our food was ready, the cook placed it on the counter, however he did not call out to us to let us know. Eventually someone in our party noticed. My husband and I went up to collect the order. There were a few mistakes, like no grilled onions for my husband’s burger, and they forgot the bacon for my\u003cbr>\nstepfather’s burger. My husband stayed at the counter while they made the bacon, which was actually the best item on the menu. The bacon was thick cut and very tasty. I ate most of it because I gave my burger away to my hungry stepfather. This was not an act of extreme generosity on my part. I had had two bites of the very gristly burger and could stomach no more. The fries I ate were also consumed only to stave off hunger. The fries were thin and flavorless, though on the bright side, they were hot and not too greasy.\u003c/p>\n\u003cp>Oh, did I mention the music was harsh and loud? Now I know it’s a bowling alley, but pulleez! Just to add a little to the bowling alley aspect of this experience, they do have an extensive variety of beers, so I suppose if you drink enough of them, the food might seem just fine. I also must add I have been to several childrens’ birthday parties here. The children and adults all seem to have a good time. I would certainly come back for a party or just for bowling.\u003c/p>\n\u003cp>I guess that is all I have to say, other than all eight of us agreed upon the experience, and all eight of us enjoyed our second dinner on Chestnut Street much more.\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 Presidio Bowling Center Grill:\u003c/strong> Sunday, September 17, 2006\u003c/p>\n\u003cp>Who doesn’t love the Presidio? We found ourselves making one wrong turn after another trying to find this hidden gem, but when we got there, we found plenty of parking and lots of fried food. Sundays, fried food, cold beverages, and bowling — how can this go wrong?\u003c/p>\n\u003cp>Portions were not too big, just like the lanes. If I owned the place I would have to tell everyone the place was quaint, or cozy, but on a Sunday it’s a great place to hang out with friends, drink, and hit the jukebox.\u003c/p>\n\u003cp>Service was as you would expect at a bowling alley, they called our number just as fast as they fried it up. Although it would have been nice to have a hot tuna melt where the cheese actually melted.\u003c/p>\n\u003cp>The one thing lost on me as a non-beer drinker was the countless types of beer offered. If you love beer, this place would have to be a regular spot. For me and my friend, however, we like a full bar!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If I found my self rained out in the city and fed up with shopping and the Metreon, I would head on back.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n93 Moraga Avenue (at Arguello Boulevard)\r\nSan Francisco, CA 94129\r\n\u003cstrong>Phone:\u003c/strong> 415-561-2695\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.presidiobowl.com\" target=\"_blank\" rel=\"noopener\">www.presidiobowl.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> American Grilled\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Presidio Bowling Center Grill: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=233\">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/presidiobowling11.jpg\" alt=\"Presidio Bowling Center Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/presidiobowling6.jpg\" alt=\"Presidio Bowling Center Grill\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/presidiobowling14.jpg\" alt=\"Presidio Bowling Center Grill\" hspace=\"3\">\u003cbr>\nFrench Fries with Ketchup, Cheeseburger and Fries, Onion Rings with Ranch Dressing\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 Presidio Bowling Center Grill:\u003c/strong> Sunday, September 10, 2006\u003c/p>\n\u003cp>Upon walking into this tucked-away restaurant in the Presidio, you are immediately struck by the fact that it is not a restaurant at all; it is, instead, a bowling alley. That being true, realize it’s noisy because of the bowling. “But where’s the food?” you say. It’s there, over there, on your left — you can’t miss it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, what if you aren’t hungry enough to eat yet? Good question. Go bowl a game; use a heavy ball for a better workout. Now we’re ready to have some food, so go order it up at the counter, pay, and give \u003cstrong>your\u003c/strong> name (remember which name you gave if it isn’t yours, as you’ve pre-paid for the food).\u003c/p>\n\u003cp>The food is standard bowling alley fare, with a twist. Actually there is no twist, it’s cheeseburgers and onion rings and fries, and sodas and shakes, and AND Budweiser beers in bottles that are shaped just like bowling pins. These make a great souvenir (actually, after being awkwardly displayed in the garage for one week, I just recycled it.) The food is good, and you are here to bowl a game or two anyway, so enjoy it for what is.\u003c/p>\n\u003cp>The ultimate breakfast special awaits your next visit — a truly epic assortment of all your favorites, if you get there in the morning, between, like, 8 and 11. For the price, it would cost more to prepare this breakfast at home, plus the sizzling bacon would require lots of cleaning time. Done eating? Overate, did you? Need to lay down a spell? That’s easy. Take a nap in the Presidio!\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 Presidio Bowling Center Grill:\u003c/strong> Saturday, September 2, 2006\u003c/p>\n\u003cp>I began this adventure by inviting my aunt, uncle, mom, stepfather, husband, and two sons to join in the review of the bowling alley diner. Our expectations were somewhat like yours would probably be, not gourmet food, but adequate considering it is a bowling alley. When we arrived, at 6:00 p.m, there was a note posted on the door, that there was a private party, beginning at 7:15. We didn’t think this would be a problem. We were not expecting this to be a long dining experience. Little did we know that at 7:15, we would be dining at a different restaurant, where the food was actually edible (I know harsh, but true). We ordered at the counter, mostly a variety of burgers and fries, the young man who took our order seemed indifferent to us. He did muster a smile when I gave him a twenty percent tip. Mind you, this is a restaurant where you pick up your own food and bus your own tables. He wasn’t unpleasant, just maybe bored. After ordering, I went back to the table to wait for our food. We moved two tables together to have enough seating for the eight of us. They did a nice job in decorating the small eating area. The tables were a highly polyurethane wood grain. The chairs were also wood with a fun cutout of a bowling pin in the back. Nicer than your average bowling alley decor.\u003c/p>\n\u003cp>When our food was ready, the cook placed it on the counter, however he did not call out to us to let us know. Eventually someone in our party noticed. My husband and I went up to collect the order. There were a few mistakes, like no grilled onions for my husband’s burger, and they forgot the bacon for my\u003cbr>\nstepfather’s burger. My husband stayed at the counter while they made the bacon, which was actually the best item on the menu. The bacon was thick cut and very tasty. I ate most of it because I gave my burger away to my hungry stepfather. This was not an act of extreme generosity on my part. I had had two bites of the very gristly burger and could stomach no more. The fries I ate were also consumed only to stave off hunger. The fries were thin and flavorless, though on the bright side, they were hot and not too greasy.\u003c/p>\n\u003cp>Oh, did I mention the music was harsh and loud? Now I know it’s a bowling alley, but pulleez! Just to add a little to the bowling alley aspect of this experience, they do have an extensive variety of beers, so I suppose if you drink enough of them, the food might seem just fine. I also must add I have been to several childrens’ birthday parties here. The children and adults all seem to have a good time. I would certainly come back for a party or just for bowling.\u003c/p>\n\u003cp>I guess that is all I have to say, other than all eight of us agreed upon the experience, and all eight of us enjoyed our second dinner on Chestnut Street much more.\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 Presidio Bowling Center Grill:\u003c/strong> Sunday, September 17, 2006\u003c/p>\n\u003cp>Who doesn’t love the Presidio? We found ourselves making one wrong turn after another trying to find this hidden gem, but when we got there, we found plenty of parking and lots of fried food. Sundays, fried food, cold beverages, and bowling — how can this go wrong?\u003c/p>\n\u003cp>Portions were not too big, just like the lanes. If I owned the place I would have to tell everyone the place was quaint, or cozy, but on a Sunday it’s a great place to hang out with friends, drink, and hit the jukebox.\u003c/p>\n\u003cp>Service was as you would expect at a bowling alley, they called our number just as fast as they fried it up. Although it would have been nice to have a hot tuna melt where the cheese actually melted.\u003c/p>\n\u003cp>The one thing lost on me as a non-beer drinker was the countless types of beer offered. If you love beer, this place would have to be a regular spot. For me and my friend, however, we like a full bar!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina1.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina3.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina2.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina7.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina4.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina5.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003c/p>\n\u003cp>So, here I am talking with Tina Salter, Series Producer of \u003cb>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/b>. On a personal note, I admire Tina so much. She’s intelligent, classy, professional, personable, and has a great sense of humor. Working with her on \u003cb>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/b> in my limited capacity was really inspiring. She’s a strong woman, who has risen through the ranks of food television to get to where she is today with no formal television training. Everything she learned, she learned on the job. And where she is today means she gets to talk to and work with food television heavyweights like \u003cb>\u003ca href=\"http://www.jacquespepin.net/\">Jacques Pepin\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.joanneweir.com/\">Joanne Weir\u003c/a>\u003c/b> on a regular basis. She has also written two cookbooks and produced a few others. To be frank, I have a little bit of the hero worship going on with her, truly.\u003c/p>\n\u003cp>Q: Do you focus primarily on food shows as a series producer?\u003c/p>\n\u003cp>A: Yes, my background is all in food, so that is my focus.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Q: What exactly is your background in food?\u003c/p>\n\u003cp>A: Way back, before I even want to think about, I went to Cordon Bleu in London and I’ve worked in France, in England, and here, but all as cooks. I don’t consider myself a chef, I call myself a cook.\u003c/p>\n\u003cp>Q: What’s the distinction in your mind?\u003c/p>\n\u003cp>A: Chefs have gone through an apprenticeship and had proper training in a restaurant, where they work their way up through a restaurant. I’ve worked in restaurants but I haven’t worked my way all the way through — [I’ve done] mostly pastry. But in my other work, I’ve done all sorts of things. Such as, I’ve worked in a deli, which was one of my favorite jobs. I did director’s lunches in a large company in London — [for a big] insurance company — and then I worked in France for awhile. I worked on a hotel barge in France for a summer, which was fantastic.\u003c/p>\n\u003cp>Q: What kinds of things were you making on a French barge?\u003c/p>\n\u003cp>A: We’d shop once a week — a big shop — we’d go to the market, and we’d buy the cheeses along the way and fresh bread every day.\u003c/p>\n\u003cp>Q: Where in France were you?\u003c/p>\n\u003cp>A: We were in the Burgundy — we started off in Dijon, and then we went north as far as Alsace. We went up to Strasbourg, the North Seas, so we had a great interior view of France. It was incredible. I have to tell you this one moment that is my fondest memory, and I will take [it] with me until the day I die: we were going through this gorge by Dole in the eastern part of France — Dole is was \u003ca href=\"http://en.wikipedia.org/wiki/Louis_Pasteur\">Pasteur\u003c/a> was born — and there were steep hills by the side of the river, and the river was just meandering through them. And I’m sitting there — the passengers were sunbathing — I’m sitting in the back there preparing green beans and all my vegetables in the sunshine on this beautiful day with the spectacular scenery.\u003c/p>\n\u003cp>Q: Wow, that just sounds ridiculously idyllic. Now, you once told me that you were a fishmonger, what made you do that?\u003c/p>\n\u003cp>A: In London I decided I wanted to learn more about fish, so I went to work in a fish shop. It was one of those places where people chose their own trout, and you’d have to kill them and weigh them. I started having dreams about these trout coming to get me.\u003c/p>\n\u003cp>Q: See, and people make fun of me for having a stinky job in a cheeseshop, but I would imagine a fish shop is much worse.\u003c/p>\n\u003cp>A: I have a story: one time I was meeting my husband — we were going up to a concert at the Royal Albert Hall — and I came straight from work, so I washed, changed, and was sitting there in the Royal Albert Hall, and this woman next to me kept moving further and further away.\u003c/p>\n\u003cp>Q: How did you transition from food to television?\u003c/p>\n\u003cp>A: When I first came here, I was assisting a friend — and then eventually took over from her — at Macy’s. Basically I set up all the cooking demonstrations for visiting chefs. This was before they built the kitchen, by the way, and one of the guest chefs was \u003cb>\u003ca href=\"http://www.yancancook.com/\">Martin Yan\u003c/a>\u003c/b>. Martin Yan came in, and I had everything ready for him, and he was thrilled with the way it was set up. He asked me to come and work — he was, at that time, taping a show — he asked me to come and be part of his back kitchen. I started off doing the shopping, and then the food stylist was out, so I ended up stepping up into the food stylist position. And then I was on the next series and the next series, so I have ended up working my way up from doing the shopping for a cooking show to where I am now.\u003c/p>\n\u003cp>Q: That’s pretty amazing.\u003c/p>\n\u003cp>A: (Smiles) It’s taken a long time, it wasn’t overnight.\u003c/p>\n\u003cp>Q: What have been your other television jobs?\u003c/p>\n\u003cp>A: I have done four or five Yans, I have worked on five of Jacques’ series — the only one I didn’t do is the last one — and I’m going to be doing Jacques’ next one.\u003c/p>\n\u003cp>Q: So, you didn’t do the first season of \u003cb>\u003ci>Fast Food My Way\u003c/i>\u003c/b>?\u003c/p>\n\u003cp>A: No, I did \u003cb>\u003ci>Today’s Gourmet\u003c/i>\u003c/b> 3, \u003cb>\u003ci>Techniques\u003c/i>\u003c/b>, \u003cb>\u003ci>Cooking with Claudine\u003c/i>\u003c/b>, \u003cb>\u003ci>Cooking with Claudine\u003c/i>\u003c/b> 2 and \u003cb>\u003ca href=\"http://www.kqed.org/w/jacquespepin/index.html\">\u003ci>Jacques Pepin Celebrates\u003c/i>\u003c/a>\u003c/b>. He just did \u003cb>\u003ca href=\"http://www.kqed.org/w/jpfastfood/home.html\">\u003ci>Fast Food My Way\u003c/i>\u003c/a>\u003c/b> 1, which I did not do, and he’s going to be doing \u003cb>\u003ci>Fast Food My Way\u003c/i>\u003c/b> 2, which I will be doing.\u003c/p>\n\u003cp>Q: Who writes the scripts for \u003cb>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/b>?\u003c/p>\n\u003cp>A: I do.\u003c/p>\n\u003cp>Q: Based on, I’m assuming, the reviews?\u003c/p>\n\u003cp>A: Yes, I sit and spread all the reviews out and I build the script from them.\u003c/p>\n\u003cp>Q: And it’s extensive work but it doesn’t end up being a very long script, because you are basically just writing what Leslie is going to say, right?\u003c/p>\n\u003cp>A: Correct, so I just introduce the top of the show, and introduce each segment, and then it’s a free-for-all once they are all there. I often give Leslie a first line, which she often ignores and uses something that’s spontaneous to her.\u003c/p>\n\u003cp>Q: Which is good, because it incorporates her personality, and you’ve provided her with a jumping point to be able to do that. Do you talk to Leslie about the scripts beforehand?\u003c/p>\n\u003cp>A: Yes, she’ll have the scripts and then she tweaks them if there’s anything that she’s not comfortable saying.\u003c/p>\n\u003cp>Q: What are you looking for in a guest on the show?\u003c/p>\n\u003cp>A: We are looking for someone who is articulate, comfortable in themselves — and will be comfortable in the studio — and someone who really feels passionately about the restaurant they want to talk about.\u003c/p>\n\u003cp>Q: How do you know if they’re comfortable in themselves? Do you get this from a phone interview?\u003c/p>\n\u003cp>A: Initially, they send in their application form, and then either [the associate producers] will call them and just sort of sound them out. We have various questions we ask them initially, and [the associate producers] will just get a feel. And there are some people that they just feel we should meet, so then they make an appointment and those people come in, and we meet them, we take their photograph, and then we take it from there. So the initial contact is made by one of the associate producers, but then when [the prospective guests] come in, that’s when I meet them.\u003c/p>\n\u003cp>Q: Who is applying more to be on this show, men or women?\u003c/p>\n\u003cp>A: Actually, we started off with a lot of women applying and we were really worried. And that’s when we decided [that it was okay] to sometimes have two women guests on the show, so it would be three women around the table and one male.\u003c/p>\n\u003cp>Q: Oh, it’s because you have the Leslie quotient to worry about that you don’t want it to always be three women.\u003c/p>\n\u003cp>A: Right. But now this season, we’ve had lots of really good guys.\u003c/p>\n\u003cp>Q: On the strength of last season, do you think?\u003c/p>\n\u003cp>A: I suppose so. And so this time we’ve definitely had more men than we did before.\u003c/p>\n\u003cp>Q: Why is Leslie always in a jacket or in someting that’s over something?\u003c/p>\n\u003cp>A: It looks better when she has something over something. We didn’t want her in a suit jacket, because we didn’t want her looking too formal. We do think about what restaurants we are doing when we think about what she is going to wear, so if it was one of those day when they were all a little bit more casual, you will see her looking more casual. It’s a subtle thing, to set the overall mood, and a lot of thought goes into it.\u003c/p>\n\u003cp>Q: Have you ever thought about doing theme shows, like an all vegetarian restaurant show?\u003c/p>\n\u003cp>A: Yes, we really tried to do vegetarian restaurants, but then in terms of [the guests’] availability and our studio times, it just didn’t work.\u003c/p>\n\u003cp>Q: What about other themes?\u003c/p>\n\u003cp>A: We talked about doing a pizza theme, but I’m not as crazy about that, because all of the roll-ins would look the same — it would have to be three very different pizzas. Also, we always try to make it clear that the restaurants are not in direct competition with each other and if we had three pizza places, there would be more of that sense of competition.\u003c/p>\n\u003cp>Q: Do you feel a responsibility to be sort of a watchdog for restaurants?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A: We really try to be completely honest and that’s our mandate: honest commentary, honesty about each individual’s experience. We really want to separate ourselves from the reality shows and we strive to reflect everyone’s experiences and achieve honesty and balance.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina1.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina3.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina2.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina7.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina4.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina5.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003c/p>\n\u003cp>So, here I am talking with Tina Salter, Series Producer of \u003cb>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/b>. On a personal note, I admire Tina so much. She’s intelligent, classy, professional, personable, and has a great sense of humor. Working with her on \u003cb>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/b> in my limited capacity was really inspiring. She’s a strong woman, who has risen through the ranks of food television to get to where she is today with no formal television training. Everything she learned, she learned on the job. And where she is today means she gets to talk to and work with food television heavyweights like \u003cb>\u003ca href=\"http://www.jacquespepin.net/\">Jacques Pepin\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.joanneweir.com/\">Joanne Weir\u003c/a>\u003c/b> on a regular basis. She has also written two cookbooks and produced a few others. To be frank, I have a little bit of the hero worship going on with her, truly.\u003c/p>\n\u003cp>Q: Do you focus primarily on food shows as a series producer?\u003c/p>\n\u003cp>A: Yes, my background is all in food, so that is my focus.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Q: What exactly is your background in food?\u003c/p>\n\u003cp>A: Way back, before I even want to think about, I went to Cordon Bleu in London and I’ve worked in France, in England, and here, but all as cooks. I don’t consider myself a chef, I call myself a cook.\u003c/p>\n\u003cp>Q: What’s the distinction in your mind?\u003c/p>\n\u003cp>A: Chefs have gone through an apprenticeship and had proper training in a restaurant, where they work their way up through a restaurant. I’ve worked in restaurants but I haven’t worked my way all the way through — [I’ve done] mostly pastry. But in my other work, I’ve done all sorts of things. Such as, I’ve worked in a deli, which was one of my favorite jobs. I did director’s lunches in a large company in London — [for a big] insurance company — and then I worked in France for awhile. I worked on a hotel barge in France for a summer, which was fantastic.\u003c/p>\n\u003cp>Q: What kinds of things were you making on a French barge?\u003c/p>\n\u003cp>A: We’d shop once a week — a big shop — we’d go to the market, and we’d buy the cheeses along the way and fresh bread every day.\u003c/p>\n\u003cp>Q: Where in France were you?\u003c/p>\n\u003cp>A: We were in the Burgundy — we started off in Dijon, and then we went north as far as Alsace. We went up to Strasbourg, the North Seas, so we had a great interior view of France. It was incredible. I have to tell you this one moment that is my fondest memory, and I will take [it] with me until the day I die: we were going through this gorge by Dole in the eastern part of France — Dole is was \u003ca href=\"http://en.wikipedia.org/wiki/Louis_Pasteur\">Pasteur\u003c/a> was born — and there were steep hills by the side of the river, and the river was just meandering through them. And I’m sitting there — the passengers were sunbathing — I’m sitting in the back there preparing green beans and all my vegetables in the sunshine on this beautiful day with the spectacular scenery.\u003c/p>\n\u003cp>Q: Wow, that just sounds ridiculously idyllic. Now, you once told me that you were a fishmonger, what made you do that?\u003c/p>\n\u003cp>A: In London I decided I wanted to learn more about fish, so I went to work in a fish shop. It was one of those places where people chose their own trout, and you’d have to kill them and weigh them. I started having dreams about these trout coming to get me.\u003c/p>\n\u003cp>Q: See, and people make fun of me for having a stinky job in a cheeseshop, but I would imagine a fish shop is much worse.\u003c/p>\n\u003cp>A: I have a story: one time I was meeting my husband — we were going up to a concert at the Royal Albert Hall — and I came straight from work, so I washed, changed, and was sitting there in the Royal Albert Hall, and this woman next to me kept moving further and further away.\u003c/p>\n\u003cp>Q: How did you transition from food to television?\u003c/p>\n\u003cp>A: When I first came here, I was assisting a friend — and then eventually took over from her — at Macy’s. Basically I set up all the cooking demonstrations for visiting chefs. This was before they built the kitchen, by the way, and one of the guest chefs was \u003cb>\u003ca href=\"http://www.yancancook.com/\">Martin Yan\u003c/a>\u003c/b>. Martin Yan came in, and I had everything ready for him, and he was thrilled with the way it was set up. He asked me to come and work — he was, at that time, taping a show — he asked me to come and be part of his back kitchen. I started off doing the shopping, and then the food stylist was out, so I ended up stepping up into the food stylist position. And then I was on the next series and the next series, so I have ended up working my way up from doing the shopping for a cooking show to where I am now.\u003c/p>\n\u003cp>Q: That’s pretty amazing.\u003c/p>\n\u003cp>A: (Smiles) It’s taken a long time, it wasn’t overnight.\u003c/p>\n\u003cp>Q: What have been your other television jobs?\u003c/p>\n\u003cp>A: I have done four or five Yans, I have worked on five of Jacques’ series — the only one I didn’t do is the last one — and I’m going to be doing Jacques’ next one.\u003c/p>\n\u003cp>Q: So, you didn’t do the first season of \u003cb>\u003ci>Fast Food My Way\u003c/i>\u003c/b>?\u003c/p>\n\u003cp>A: No, I did \u003cb>\u003ci>Today’s Gourmet\u003c/i>\u003c/b> 3, \u003cb>\u003ci>Techniques\u003c/i>\u003c/b>, \u003cb>\u003ci>Cooking with Claudine\u003c/i>\u003c/b>, \u003cb>\u003ci>Cooking with Claudine\u003c/i>\u003c/b> 2 and \u003cb>\u003ca href=\"http://www.kqed.org/w/jacquespepin/index.html\">\u003ci>Jacques Pepin Celebrates\u003c/i>\u003c/a>\u003c/b>. He just did \u003cb>\u003ca href=\"http://www.kqed.org/w/jpfastfood/home.html\">\u003ci>Fast Food My Way\u003c/i>\u003c/a>\u003c/b> 1, which I did not do, and he’s going to be doing \u003cb>\u003ci>Fast Food My Way\u003c/i>\u003c/b> 2, which I will be doing.\u003c/p>\n\u003cp>Q: Who writes the scripts for \u003cb>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/b>?\u003c/p>\n\u003cp>A: I do.\u003c/p>\n\u003cp>Q: Based on, I’m assuming, the reviews?\u003c/p>\n\u003cp>A: Yes, I sit and spread all the reviews out and I build the script from them.\u003c/p>\n\u003cp>Q: And it’s extensive work but it doesn’t end up being a very long script, because you are basically just writing what Leslie is going to say, right?\u003c/p>\n\u003cp>A: Correct, so I just introduce the top of the show, and introduce each segment, and then it’s a free-for-all once they are all there. I often give Leslie a first line, which she often ignores and uses something that’s spontaneous to her.\u003c/p>\n\u003cp>Q: Which is good, because it incorporates her personality, and you’ve provided her with a jumping point to be able to do that. Do you talk to Leslie about the scripts beforehand?\u003c/p>\n\u003cp>A: Yes, she’ll have the scripts and then she tweaks them if there’s anything that she’s not comfortable saying.\u003c/p>\n\u003cp>Q: What are you looking for in a guest on the show?\u003c/p>\n\u003cp>A: We are looking for someone who is articulate, comfortable in themselves — and will be comfortable in the studio — and someone who really feels passionately about the restaurant they want to talk about.\u003c/p>\n\u003cp>Q: How do you know if they’re comfortable in themselves? Do you get this from a phone interview?\u003c/p>\n\u003cp>A: Initially, they send in their application form, and then either [the associate producers] will call them and just sort of sound them out. We have various questions we ask them initially, and [the associate producers] will just get a feel. And there are some people that they just feel we should meet, so then they make an appointment and those people come in, and we meet them, we take their photograph, and then we take it from there. So the initial contact is made by one of the associate producers, but then when [the prospective guests] come in, that’s when I meet them.\u003c/p>\n\u003cp>Q: Who is applying more to be on this show, men or women?\u003c/p>\n\u003cp>A: Actually, we started off with a lot of women applying and we were really worried. And that’s when we decided [that it was okay] to sometimes have two women guests on the show, so it would be three women around the table and one male.\u003c/p>\n\u003cp>Q: Oh, it’s because you have the Leslie quotient to worry about that you don’t want it to always be three women.\u003c/p>\n\u003cp>A: Right. But now this season, we’ve had lots of really good guys.\u003c/p>\n\u003cp>Q: On the strength of last season, do you think?\u003c/p>\n\u003cp>A: I suppose so. And so this time we’ve definitely had more men than we did before.\u003c/p>\n\u003cp>Q: Why is Leslie always in a jacket or in someting that’s over something?\u003c/p>\n\u003cp>A: It looks better when she has something over something. We didn’t want her in a suit jacket, because we didn’t want her looking too formal. We do think about what restaurants we are doing when we think about what she is going to wear, so if it was one of those day when they were all a little bit more casual, you will see her looking more casual. It’s a subtle thing, to set the overall mood, and a lot of thought goes into it.\u003c/p>\n\u003cp>Q: Have you ever thought about doing theme shows, like an all vegetarian restaurant show?\u003c/p>\n\u003cp>A: Yes, we really tried to do vegetarian restaurants, but then in terms of [the guests’] availability and our studio times, it just didn’t work.\u003c/p>\n\u003cp>Q: What about other themes?\u003c/p>\n\u003cp>A: We talked about doing a pizza theme, but I’m not as crazy about that, because all of the roll-ins would look the same — it would have to be three very different pizzas. Also, we always try to make it clear that the restaurants are not in direct competition with each other and if we had three pizza places, there would be more of that sense of competition.\u003c/p>\n\u003cp>Q: Do you feel a responsibility to be sort of a watchdog for restaurants?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 9 (209) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Dona Thomas\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=221\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=218\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Amber India\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=224\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=219\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=225\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Scala’s Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=222\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=220\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/npFenJwjsBg&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/cp209iPod_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 Pretty Sally Cabernet/Shiraz, Victoria, Australia $17\u003c/strong>\u003cbr>\nA blend of almost equal parts Cabernet Sauvignon and Shiraz, this super-smooth red sports freshness and vibrancy, making it an ideal dinner companion. Enjoy alongside a lamb sandwich laced with rosemary or grilled portobello mushroom stuffed with roasted peppers and Asiago cheese.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Scala’s Bistro\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Scala’s Bistro\u003c/strong> has long been a favorite haunt of mine when it comes to wine. Whether stopping by for a quick lunch during a Union Square shopping outing or enjoying a nibble after the theater, its European bistro ambiance invites relaxation. The menu is a mix of Italian, French, and Californian influences, and the wine list echoes that international feel. For white lovers, try the \u003cstrong>Swanson Pinot Grigio, Napa Valley ($35) \u003c/strong> paired with bruschetta or carpaccio. For red drinkers, order the lush and spicy \u003cstrong>Ceja Syrah from the Sonoma Coast ($54) \u003c/strong> alongside a simple pizza margherita or steak and frites.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 9 (209) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Dona Thomas\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=221\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=218\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Amber India\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=224\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=219\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=225\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Scala’s Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=222\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=220\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/npFenJwjsBg&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/cp209iPod_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 Pretty Sally Cabernet/Shiraz, Victoria, Australia $17\u003c/strong>\u003cbr>\nA blend of almost equal parts Cabernet Sauvignon and Shiraz, this super-smooth red sports freshness and vibrancy, making it an ideal dinner companion. Enjoy alongside a lamb sandwich laced with rosemary or grilled portobello mushroom stuffed with roasted peppers and Asiago cheese.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Scala’s Bistro\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Scala’s Bistro\u003c/strong> has long been a favorite haunt of mine when it comes to wine. Whether stopping by for a quick lunch during a Union Square shopping outing or enjoying a nibble after the theater, its European bistro ambiance invites relaxation. The menu is a mix of Italian, French, and Californian influences, and the wine list echoes that international feel. For white lovers, try the \u003cstrong>Swanson Pinot Grigio, Napa Valley ($35) \u003c/strong> paired with bruschetta or carpaccio. For red drinkers, order the lush and spicy \u003cstrong>Ceja Syrah from the Sonoma Coast ($54) \u003c/strong> alongside a simple pizza margherita or steak and frites.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "dona-tomas-restaurant-info",
"title": "Doña Tomás: Restaurant Info",
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"content": "\u003cp>\u003cstrong>Doña Tomás\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=218\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/22/check-please-bay-area-season-2-episode-9-209/\">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/cp209iPod_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/donatomas3.jpg\" alt=\"Dona Tomas\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/donatomas17.jpg\" alt=\"Dona Tomas\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/donatomas7.jpg\" alt=\"Dona Tomas\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/donatomas.jpg\" alt=\"Dona Tomas\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/donatomas11.jpg\" alt=\"Dona Tomas\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/donatomas2.jpg\" alt=\"Dona Tomas\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n5004 Telegraph Avenue (at 51st Street)\u003cbr>\nOakland, CA 94609\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=dona+tomas+oakland&ie=UTF8&om=1&z=15&ll=37.833853,-122.264271&spn=0.024946,0.040898&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-450-0522\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.donatomas.com/\" target=\"_blank\" rel=\"noopener\">www.donatomas.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Tom Schnetz and Dona Savitsky\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tom Schnetz\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Tom Schnetz\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Carnitas\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 5:30pm- 9:30pm\u003cbr>\nWednesday: 5:30pm- 9:30pm\u003cbr>\nThursday: 5:30pm- 9:30pm\u003cbr>\nFriday: 5:30pm- 10:00pm\u003cbr>\nSaturday: 5:30pm- 10:00pm\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa, American Express\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> Reservations can be made the same day, call after 4pm\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> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Doña Tomás\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=218\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/22/check-please-bay-area-season-2-episode-9-209/\">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/cp209iPod_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/donatomas3.jpg\" alt=\"Dona Tomas\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/donatomas17.jpg\" alt=\"Dona Tomas\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/donatomas7.jpg\" alt=\"Dona Tomas\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/donatomas.jpg\" alt=\"Dona Tomas\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/donatomas11.jpg\" alt=\"Dona Tomas\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/donatomas2.jpg\" alt=\"Dona Tomas\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n5004 Telegraph Avenue (at 51st Street)\u003cbr>\nOakland, CA 94609\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=dona+tomas+oakland&ie=UTF8&om=1&z=15&ll=37.833853,-122.264271&spn=0.024946,0.040898&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> 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> 510-450-0522\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.donatomas.com/\" target=\"_blank\" rel=\"noopener\">www.donatomas.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Tom Schnetz and Dona Savitsky\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tom Schnetz\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Tom Schnetz\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Carnitas\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 5:30pm- 9:30pm\u003cbr>\nWednesday: 5:30pm- 9:30pm\u003cbr>\nThursday: 5:30pm- 9:30pm\u003cbr>\nFriday: 5:30pm- 10:00pm\u003cbr>\nSaturday: 5:30pm- 10:00pm\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa, American Express\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> Reservations can be made the same day, call after 4pm\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> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Doña Tomás: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=221\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/22/check-please-bay-area-season-2-episode-9-209/\">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/cp209iPod_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/donatomas13.jpg\" alt=\"Dona Tomas\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/donatomas19.jpg\" alt=\"Dona Tomas\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/donatomas15.jpg\" alt=\"Dona Tomas\" hspace=\"3\">\u003cbr>\nChiles Rellenos, Tacos de Pescado (halibut taco with fresh mango salsa), Quesadillas de Flor de Calabaza (goat cheese-stuffed squash blossom)\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/sylvia-doane.jpg\" alt=\"Sylvia\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sylvia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Business Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Doña Tomás\u003cbr>\n\u003cstrong>Reviewed Doña Tomás:\u003c/strong> Thursday, August 24, 2006\u003c/p>\n\u003cp>As a resident of the East Bay, one of my favorite restaurants is Doña Tomás, where the food is inspired by the Oaxacan and the Yucatan regions of Mexico. The quality of ingredients is stellar, with flavors that come forward elegantly in an earthy and deeply satisfying manner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I dine at Doña Tomás regularly and generally I ask to be seated either out back on the patio in fair weather, or in the “Red Room,” both of which I prefer to the room one first encounters via the entrance. However, on this particular evening we did not want to wait for a table, so we sat in the window table of the front room. The downside of the location we were in is that, although tucked away comfortably out of the way, we were somewhat neglected by our server. There were several times we needed to flag her down for more water, new utensils, etc.\u003c/p>\n\u003cp>After taking your seat, you are presented with a plate of delicious homemade corn chips that are thick-cut and perfectly crisp and salty, served with a spicy, roasted chili salsa that imparts deep a smokiness.\u003c/p>\n\u003cp>My favorite margarita that I have ever experienced anywhere is served at Doña Tomás. They have many to choose from, and an impressive tequila list. My favorite is the incomparable Margarita de la Reyna, which is a perfect balance of fresh-squeezed lime juice, El Tesoro Tequila, and Cointreau (and is nowhere in the same universe as those sickly concoctions that are all sweet and sour mix and cheap tequila). The Reyna is served up in a martini glass. Delicious. This is cocktail perfection.\u003c/p>\n\u003cp>On this recent excursion to Doña, we started with the watermelon spiced with lime and chili, the pepitas (toasted pumpkin seeds), and Reyna Margaritas. The watermelon was succulent, dark red perfection and a nice companion to the smoky seeds. We also shared the perfect guacamole and chips, Sopa de Lìmon, and a spicy chorizo and fingerling potato dish. The guacamole was delicious; we could have eaten much more, it was perfectly ripe and expertly spiced. The Sopa de Lìmon was a nice balance of sour and spicy, but somehow it lacked the depth I was craving. It was good but not truly satisfying, as if the stock was just not quite rich enough. The appetizer with the chorizo and potatoes was very good; smoky, complex flavors with a salty, spicy depth that was foiled by a chewy melted Oaxaca cheese crust.\u003c/p>\n\u003cp>After all of this we moved on to the main course. We shared the vegetarian casserole with mushrooms, tortillas, cheese, and tomato sauce; carne asada with elote refried beans; and chicken enchiladas with mole, corn custard, and arugula. The casserole was the highlight — it was a stack of earthy wild mushrooms, melted cheese, summer squash, thick corn tortillas, and a bright, fresh tomato sauce. It was a satisfying dish, comforting, and the clean, clear, fresh flavors of summer shined through. The carne asada, on the other hand, lacked flavor and interest in general — it was just flat tasting. Enough said. The chicken enchiladas were dry, very dry, and there wasn’t nearly enough mole sauce to offset the filling, which was simply chicken. The chicken lacked flavor, contrast, and moisture. The highlight on this plate was the delicious corn custard, which was moist, sweet and creamy. It was good enough to be a lovely side dish, all on its own.\u003c/p>\n\u003cp>Typically I order my very favorite Doña menu item (but this time I wanted to break out and try something new): chiles rellenos. These are not the typical abomination of deep-fried, overly cheesy, globs of flavorless canned chilies that result in a blob of grease resembling deep-fried omelets. These rellenos at Doña are sublime. The chiles are fresh and hand-roasted, resulting in a complex, deep smoky flavor and texture. They are not battered or deep-fried. They are stuffed with seasonal ingredients that change from time to time. On a previous visit they were filled with goat cheese, sautéed mushrooms, and spinach served in a rich pool of roasted tomato sauce and drizzled with a Mexican cream. They are served with a side dish of perfectly mashed refried black beans that are smooth and addictive, and warm, thick, homemade corn tortillas that are chewy and moist. This is an incredibly satisfying dish!\u003c/p>\n\u003cp>For dessert we shared a dish of creamy, cold, and intensely satisfying chocolate and coffee ice creams with chocolate and caramel sauces and mounds of fresh whipped cream dotted with salty nuts. We also tried a stone fruit and berry crisp with vanilla ice cream, which was decent, but it tasted a bit over cooked. The bright, haunting flavor of perfectly ripe summer fruits was missing; it was probably prepared with less than perfect fruit.\u003c/p>\n\u003cp>We sipped our Mexican hot chocolate and mint teas and watched the East Bay restaurant fill to the brim with diners having a great time as usual at this East Bay institution. Doña Tomás is a real gem, albeit sometimes rough around the edges, and I will always come back for the margaritas, the chiles rellenos, and the soul.\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/alan-rosenfeld.jpg\" alt=\"Alan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Alan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Effects Artist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Scala’s Bistro\u003cbr>\n\u003cstrong>Reviewed Doña Tomás:\u003c/strong> Wednesday, August 23, 2006\u003c/p>\n\u003cp>From San Francisco during the week, it was a breeze to get there if you start out at 7:15pm. Parking was easy. I had reservations, and you should as well, as it seems most any time at this place was very busy. We were seated close to our reservation time. We waited at the bar. Folks, when someone steps up to the bar and you are busy making other drinks for the servers, PLEASE look the client in the eye and say politely “I’ll be with you in a moment.” We waited at least five minutes before the bartender even looked up at me to ask what I would like.\u003c/p>\n\u003cp>The restaurant was very busy. It was also intolerably loud. Suggestion: a few Mexican woven anything on the walls would dampen the sound. If you go there, ask to be seated outside. It’s very pretty out there, there are heaters, and you can hear yourself think.\u003c/p>\n\u003cp>The appetizer Quesadillas de Flor de Calabaza was good. It had good flavors and was not too spicy. It got cold rather fast (this is a repeating theme I’ll get to). My friend had the sautéed scallops (Callos con Salsa de Elote y Poblano). The corn and roasted poblano cream sauce that I tasted from his dish was very good.\u003c/p>\n\u003cp>As my main dish, I had the halibut tacos with mango salsa (Tacos de Pescado). It was tasty and the fish was very fresh. But eat it fast. It too got cold rather fast. My friend liked the carnitas. He said it was very flavorful and not too spicy.\u003c/p>\n\u003cp>The portions were good size. However, NONE of the plates that came to the table were warm/hot. Thus, the food on the plates got cold too fast. May I suggest a few plate warmers from Economy Restaurant Fixtures?\u003c/p>\n\u003cp>For dessert I had the Cazuela de Fruta (seasonal stone fruit and fresh berry crisp served with vanilla ice cream). It was very tasty. My friend had the Pay de Chocolate. A Mexican chocolate cream pie in a graham cracker crust with whipped cream. I understand where they were going with this chocolate dessert, in that it wasn’t meant to be too sweet, but the graham cracker crust had a very unfriendly taste to it. We were told all the desserts, other than the sorbets, are made there.\u003c/p>\n\u003cp>Our server was very helpful and knew her stuff and was able to suggest items on the menu and how much she liked each. All of our food came to the table in very good time. And in general, all the wait staff was nice.\u003c/p>\n\u003cp>As far as bang for the buck, I’m not sure what the problem is with ALL restaurants these days when they can get away with charging the price of a main course for appetizers. Each of our appetizers were over $10. I felt the main dishes were priced at market prices.\u003c/p>\n\u003cp>Would I go there again or suggest it to others? I think there are other better Mexican restaurants within San Francisco I would go to before I would hop over the bridge. However, if you are in that area, I would suggest a try, once they get the plate warmer thing under control and bartenders that acknowledge you exist.\u003c/p>\n\u003cp>Be aware they change their menu every six weeks, as I was told, and the next round is coming up soon. However, they do keep key dishes constant.\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/lauren-john.jpg\" alt=\"Lauren\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Lauren\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Amber India\u003cbr>\n\u003cstrong>Reviewed Doña Tomás:\u003c/strong> Saturday, August 19, 2006\u003c/p>\n\u003cp>We live in Menlo Park, so it was an effort to drive to the Oakland/Berkeley border to dine, but boy was it worth it!\u003cbr>\nUp front, I should say that my husband George said that the Mexican home cooking with fresh ingredients was so wonderful and so unavailable where we live that he would drive back there again just for dinner. I loved it too, although would probably incorporate a restaurant visit into a fuller day in Oakland/Berkeley. We also may buy the new cookbook that the chefs have written called (you guessed it) \u003ci>Doña Tomás\u003c/i>.\u003c/p>\n\u003cp>This is a casual restaurant — jeans were fine on a Saturday night –and the crowd was young and extremely attractive. But this is a family place as much as it is a place for singles; there were young families with children, too.\u003c/p>\n\u003cp>While we waited for our drinks, we tried to figure out if we were the oldest people in the restaurant (we are in our late forties) and it looked like we were. But by the time that we finished our meal, we noticed a few other couples even older than us, all seated in the same center (quieter) section of the restaurant with us. We asked our waitress if they deliberately grouped the older folks together and she smiled sheepishly, but said she was not aware of it.\u003c/p>\n\u003cp>Our favorite dish was the budin de elote, a corn and zucchini pudding side dish ($4.27) that we shared. With both corn and zucchini in season when we went (late August), it was amazingly fresh, beautifully seasoned (we think we tasted lime in there), and light. There are a lot of vegetarian choices here, and all the entrees we tried were prepared with a light touch — spices were just right (citrus used in many of the dishes), and nothing was heavily fried or overcooked. We also loved the fried tortilla chips served with fresh grated cheese over them and accompanied by a black tomato salsa (we asked what kind of salsa it was, otherwise would have had no clue about black tomatoes). The grated cheese was a nice touch and it was the first time that I had tortilla chips topped that way. My cold gazpacho also had some citrus in it and was filled with large fresh chunks of avocado — the best gazpacho I have ever had!\u003c/p>\n\u003cp>My main entree was Caserola con Huitlacoche ($16.25)–which I would describe as Mexican lasagna or, for the Greek food fans, as Mexican pastistio. It was a wonderful casserole of tortillas layered with mushrooms, poblano chiles, spinach, and tomato sauce and an arugula salad on the side. The salad was a great touch instead of the customary beans and guacamole that accompany many Mexican entrees at other restaurants I have been to. Here, the casserole was warm and filling enough, and the salad was a cooling accompaniment. The casserole looked humble on the plate (as home cooked casseroles tend to do) but was wonderfully spiced and a sophisticated blend of flavors. Overall, the presentation of the food here is simple; no fancy garnishes or high towers of food.\u003c/p>\n\u003cp>Parking was easy because there is a shopping center across the street, anchored by Walgreens, that allows the restaurant patrons to park there. The restaurant has a front room, a quieter center room, a beautiful patio, and a separate bar area. You can go there for a snack, drinks (they serve trio samplers of fine rums and tequila), or dessert. Decorations are simple — high ceilings, a few tapestries, and I was facing a red painted wall decorated with several Frida Kahlo portraits. I felt her sad eyes upon me as I enjoyed me fine meal and wondered if she would have been jealous.\u003c/p>\n\u003cp>The patio looked like the best dining option in good weather, because the tables are further apart and they are covered with festive oilcloth tablecloths, and there are nice plants, and heat lamps. If you come with a group and the weather is good, this is probably the best place in the restaurant to dine.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Service was fast and efficient, especially considering how busy the restaurant was and how many different sections it has. The only weak point was the dessert. The chocolate ice cream sundae spiced with jalapeno was odd. My husband’s chocolate torte was just OK — a little dry although the cinnamon spice was a nice touch. Guess I should have tried the flan. I will the next time I go, which should be soon. I am already coming up with lists of things to do in Oakland and Berkeley!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Doña Tomás: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=221\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/22/check-please-bay-area-season-2-episode-9-209/\">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/cp209iPod_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/donatomas13.jpg\" alt=\"Dona Tomas\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/donatomas19.jpg\" alt=\"Dona Tomas\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/donatomas15.jpg\" alt=\"Dona Tomas\" hspace=\"3\">\u003cbr>\nChiles Rellenos, Tacos de Pescado (halibut taco with fresh mango salsa), Quesadillas de Flor de Calabaza (goat cheese-stuffed squash blossom)\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/sylvia-doane.jpg\" alt=\"Sylvia\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sylvia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Business Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Doña Tomás\u003cbr>\n\u003cstrong>Reviewed Doña Tomás:\u003c/strong> Thursday, August 24, 2006\u003c/p>\n\u003cp>As a resident of the East Bay, one of my favorite restaurants is Doña Tomás, where the food is inspired by the Oaxacan and the Yucatan regions of Mexico. The quality of ingredients is stellar, with flavors that come forward elegantly in an earthy and deeply satisfying manner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I dine at Doña Tomás regularly and generally I ask to be seated either out back on the patio in fair weather, or in the “Red Room,” both of which I prefer to the room one first encounters via the entrance. However, on this particular evening we did not want to wait for a table, so we sat in the window table of the front room. The downside of the location we were in is that, although tucked away comfortably out of the way, we were somewhat neglected by our server. There were several times we needed to flag her down for more water, new utensils, etc.\u003c/p>\n\u003cp>After taking your seat, you are presented with a plate of delicious homemade corn chips that are thick-cut and perfectly crisp and salty, served with a spicy, roasted chili salsa that imparts deep a smokiness.\u003c/p>\n\u003cp>My favorite margarita that I have ever experienced anywhere is served at Doña Tomás. They have many to choose from, and an impressive tequila list. My favorite is the incomparable Margarita de la Reyna, which is a perfect balance of fresh-squeezed lime juice, El Tesoro Tequila, and Cointreau (and is nowhere in the same universe as those sickly concoctions that are all sweet and sour mix and cheap tequila). The Reyna is served up in a martini glass. Delicious. This is cocktail perfection.\u003c/p>\n\u003cp>On this recent excursion to Doña, we started with the watermelon spiced with lime and chili, the pepitas (toasted pumpkin seeds), and Reyna Margaritas. The watermelon was succulent, dark red perfection and a nice companion to the smoky seeds. We also shared the perfect guacamole and chips, Sopa de Lìmon, and a spicy chorizo and fingerling potato dish. The guacamole was delicious; we could have eaten much more, it was perfectly ripe and expertly spiced. The Sopa de Lìmon was a nice balance of sour and spicy, but somehow it lacked the depth I was craving. It was good but not truly satisfying, as if the stock was just not quite rich enough. The appetizer with the chorizo and potatoes was very good; smoky, complex flavors with a salty, spicy depth that was foiled by a chewy melted Oaxaca cheese crust.\u003c/p>\n\u003cp>After all of this we moved on to the main course. We shared the vegetarian casserole with mushrooms, tortillas, cheese, and tomato sauce; carne asada with elote refried beans; and chicken enchiladas with mole, corn custard, and arugula. The casserole was the highlight — it was a stack of earthy wild mushrooms, melted cheese, summer squash, thick corn tortillas, and a bright, fresh tomato sauce. It was a satisfying dish, comforting, and the clean, clear, fresh flavors of summer shined through. The carne asada, on the other hand, lacked flavor and interest in general — it was just flat tasting. Enough said. The chicken enchiladas were dry, very dry, and there wasn’t nearly enough mole sauce to offset the filling, which was simply chicken. The chicken lacked flavor, contrast, and moisture. The highlight on this plate was the delicious corn custard, which was moist, sweet and creamy. It was good enough to be a lovely side dish, all on its own.\u003c/p>\n\u003cp>Typically I order my very favorite Doña menu item (but this time I wanted to break out and try something new): chiles rellenos. These are not the typical abomination of deep-fried, overly cheesy, globs of flavorless canned chilies that result in a blob of grease resembling deep-fried omelets. These rellenos at Doña are sublime. The chiles are fresh and hand-roasted, resulting in a complex, deep smoky flavor and texture. They are not battered or deep-fried. They are stuffed with seasonal ingredients that change from time to time. On a previous visit they were filled with goat cheese, sautéed mushrooms, and spinach served in a rich pool of roasted tomato sauce and drizzled with a Mexican cream. They are served with a side dish of perfectly mashed refried black beans that are smooth and addictive, and warm, thick, homemade corn tortillas that are chewy and moist. This is an incredibly satisfying dish!\u003c/p>\n\u003cp>For dessert we shared a dish of creamy, cold, and intensely satisfying chocolate and coffee ice creams with chocolate and caramel sauces and mounds of fresh whipped cream dotted with salty nuts. We also tried a stone fruit and berry crisp with vanilla ice cream, which was decent, but it tasted a bit over cooked. The bright, haunting flavor of perfectly ripe summer fruits was missing; it was probably prepared with less than perfect fruit.\u003c/p>\n\u003cp>We sipped our Mexican hot chocolate and mint teas and watched the East Bay restaurant fill to the brim with diners having a great time as usual at this East Bay institution. Doña Tomás is a real gem, albeit sometimes rough around the edges, and I will always come back for the margaritas, the chiles rellenos, and the soul.\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/alan-rosenfeld.jpg\" alt=\"Alan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Alan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Effects Artist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Scala’s Bistro\u003cbr>\n\u003cstrong>Reviewed Doña Tomás:\u003c/strong> Wednesday, August 23, 2006\u003c/p>\n\u003cp>From San Francisco during the week, it was a breeze to get there if you start out at 7:15pm. Parking was easy. I had reservations, and you should as well, as it seems most any time at this place was very busy. We were seated close to our reservation time. We waited at the bar. Folks, when someone steps up to the bar and you are busy making other drinks for the servers, PLEASE look the client in the eye and say politely “I’ll be with you in a moment.” We waited at least five minutes before the bartender even looked up at me to ask what I would like.\u003c/p>\n\u003cp>The restaurant was very busy. It was also intolerably loud. Suggestion: a few Mexican woven anything on the walls would dampen the sound. If you go there, ask to be seated outside. It’s very pretty out there, there are heaters, and you can hear yourself think.\u003c/p>\n\u003cp>The appetizer Quesadillas de Flor de Calabaza was good. It had good flavors and was not too spicy. It got cold rather fast (this is a repeating theme I’ll get to). My friend had the sautéed scallops (Callos con Salsa de Elote y Poblano). The corn and roasted poblano cream sauce that I tasted from his dish was very good.\u003c/p>\n\u003cp>As my main dish, I had the halibut tacos with mango salsa (Tacos de Pescado). It was tasty and the fish was very fresh. But eat it fast. It too got cold rather fast. My friend liked the carnitas. He said it was very flavorful and not too spicy.\u003c/p>\n\u003cp>The portions were good size. However, NONE of the plates that came to the table were warm/hot. Thus, the food on the plates got cold too fast. May I suggest a few plate warmers from Economy Restaurant Fixtures?\u003c/p>\n\u003cp>For dessert I had the Cazuela de Fruta (seasonal stone fruit and fresh berry crisp served with vanilla ice cream). It was very tasty. My friend had the Pay de Chocolate. A Mexican chocolate cream pie in a graham cracker crust with whipped cream. I understand where they were going with this chocolate dessert, in that it wasn’t meant to be too sweet, but the graham cracker crust had a very unfriendly taste to it. We were told all the desserts, other than the sorbets, are made there.\u003c/p>\n\u003cp>Our server was very helpful and knew her stuff and was able to suggest items on the menu and how much she liked each. All of our food came to the table in very good time. And in general, all the wait staff was nice.\u003c/p>\n\u003cp>As far as bang for the buck, I’m not sure what the problem is with ALL restaurants these days when they can get away with charging the price of a main course for appetizers. Each of our appetizers were over $10. I felt the main dishes were priced at market prices.\u003c/p>\n\u003cp>Would I go there again or suggest it to others? I think there are other better Mexican restaurants within San Francisco I would go to before I would hop over the bridge. However, if you are in that area, I would suggest a try, once they get the plate warmer thing under control and bartenders that acknowledge you exist.\u003c/p>\n\u003cp>Be aware they change their menu every six weeks, as I was told, and the next round is coming up soon. However, they do keep key dishes constant.\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/lauren-john.jpg\" alt=\"Lauren\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Lauren\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Amber India\u003cbr>\n\u003cstrong>Reviewed Doña Tomás:\u003c/strong> Saturday, August 19, 2006\u003c/p>\n\u003cp>We live in Menlo Park, so it was an effort to drive to the Oakland/Berkeley border to dine, but boy was it worth it!\u003cbr>\nUp front, I should say that my husband George said that the Mexican home cooking with fresh ingredients was so wonderful and so unavailable where we live that he would drive back there again just for dinner. I loved it too, although would probably incorporate a restaurant visit into a fuller day in Oakland/Berkeley. We also may buy the new cookbook that the chefs have written called (you guessed it) \u003ci>Doña Tomás\u003c/i>.\u003c/p>\n\u003cp>This is a casual restaurant — jeans were fine on a Saturday night –and the crowd was young and extremely attractive. But this is a family place as much as it is a place for singles; there were young families with children, too.\u003c/p>\n\u003cp>While we waited for our drinks, we tried to figure out if we were the oldest people in the restaurant (we are in our late forties) and it looked like we were. But by the time that we finished our meal, we noticed a few other couples even older than us, all seated in the same center (quieter) section of the restaurant with us. We asked our waitress if they deliberately grouped the older folks together and she smiled sheepishly, but said she was not aware of it.\u003c/p>\n\u003cp>Our favorite dish was the budin de elote, a corn and zucchini pudding side dish ($4.27) that we shared. With both corn and zucchini in season when we went (late August), it was amazingly fresh, beautifully seasoned (we think we tasted lime in there), and light. There are a lot of vegetarian choices here, and all the entrees we tried were prepared with a light touch — spices were just right (citrus used in many of the dishes), and nothing was heavily fried or overcooked. We also loved the fried tortilla chips served with fresh grated cheese over them and accompanied by a black tomato salsa (we asked what kind of salsa it was, otherwise would have had no clue about black tomatoes). The grated cheese was a nice touch and it was the first time that I had tortilla chips topped that way. My cold gazpacho also had some citrus in it and was filled with large fresh chunks of avocado — the best gazpacho I have ever had!\u003c/p>\n\u003cp>My main entree was Caserola con Huitlacoche ($16.25)–which I would describe as Mexican lasagna or, for the Greek food fans, as Mexican pastistio. It was a wonderful casserole of tortillas layered with mushrooms, poblano chiles, spinach, and tomato sauce and an arugula salad on the side. The salad was a great touch instead of the customary beans and guacamole that accompany many Mexican entrees at other restaurants I have been to. Here, the casserole was warm and filling enough, and the salad was a cooling accompaniment. The casserole looked humble on the plate (as home cooked casseroles tend to do) but was wonderfully spiced and a sophisticated blend of flavors. Overall, the presentation of the food here is simple; no fancy garnishes or high towers of food.\u003c/p>\n\u003cp>Parking was easy because there is a shopping center across the street, anchored by Walgreens, that allows the restaurant patrons to park there. The restaurant has a front room, a quieter center room, a beautiful patio, and a separate bar area. You can go there for a snack, drinks (they serve trio samplers of fine rums and tequila), or dessert. Decorations are simple — high ceilings, a few tapestries, and I was facing a red painted wall decorated with several Frida Kahlo portraits. I felt her sad eyes upon me as I enjoyed me fine meal and wondered if she would have been jealous.\u003c/p>\n\u003cp>The patio looked like the best dining option in good weather, because the tables are further apart and they are covered with festive oilcloth tablecloths, and there are nice plants, and heat lamps. If you come with a group and the weather is good, this is probably the best place in the restaurant to dine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Service was fast and efficient, especially considering how busy the restaurant was and how many different sections it has. The only weak point was the dessert. The chocolate ice cream sundae spiced with jalapeno was odd. My husband’s chocolate torte was just OK — a little dry although the cinnamon spice was a nice touch. Guess I should have tried the flan. I will the next time I go, which should be soon. I am already coming up with lists of things to do in Oakland and Berkeley!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Amber India: Restaurant Info",
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"content": "\u003cp>\u003cstrong>Amber India\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=219\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=225\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/22/check-please-bay-area-season-2-episode-9-209/\">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/cp209iPod_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/amberindia7.jpg\" alt=\"Amber India\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/amberindia15.jpg\" alt=\"Amber India\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/amberindia1.jpg\" alt=\"Amber India\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/amberindia5.jpg\" alt=\"Amber India\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/amberindia14.jpg\" alt=\"Amber India\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/amberindia6.jpg\" alt=\"Amber India\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2290 W El Camino Real (at Ortega Avenue)\u003cbr>\nMountain View, CA 94040\u003cbr>\n\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=amber+india+mountain+view&sll=37.76203,-122.277832&sspn=3.161312,3.757324&ie=UTF8&cid=479788837817374848&ll=37.408142,-122.099991&spn=0.023862,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=amber+india+mountain+view&sll=37.76203,-122.277832&sspn=3.161312,3.757324&ie=UTF8&cid=479788837817374848&ll=37.408142,-122.099991&spn=0.023862,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong>: 650-968-7511\u003cbr>\n\u003cstrong>Email:\u003c/strong>: \u003ca href=\"mailto:amberindia1@yahoo.com\">amberindia1@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong>: \u003ca href=\"http://www.amber-india.com\">www.amber-india.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Vijay Bist\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Vittal Shetty\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Butter Chicken, Frontier Kebab\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $18\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> Daily Lunch Buffet, Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Catering: \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, MasterCard, Visa, American Express, Diner’s Club, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2290 W El Camino Real (at Ortega Avenue)\r\nMountain View, CA 94040\r\n\u003ciframe width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=amber+india+mountain+view&sll=37.76203,-122.277832&sspn=3.161312,3.757324&ie=UTF8&cid=479788837817374848&ll=37.408142,-122.099991&spn=0.023862,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr />\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=amber+india+mountain+view&sll=37.76203,-122.277832&sspn=3.161312,3.757324&ie=UTF8&cid=479788837817374848&ll=37.408142,-122.099991&spn=0.023862,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong>: 650-968-7511\r\n\u003cstrong>Website:\u003c/strong>: \u003ca href=\"http://www.amber-india.com\">www.amber-india.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Indian\r\n\u003cstrong>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=219\">reviews\u003c/a>\u003c/strong>",
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"description": "Location:\r\n2290 W El Camino Real (at Ortega Avenue)\r\nMountain View, CA 94040\r\nView Larger Map\r\nPhone:: 650-968-7511\r\nWebsite:: www.amber-india.com\r\nType of Cuisine: Indian\r\nreviews",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Amber India\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=219\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=225\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/22/check-please-bay-area-season-2-episode-9-209/\">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/cp209iPod_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/amberindia7.jpg\" alt=\"Amber India\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/amberindia15.jpg\" alt=\"Amber India\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/amberindia1.jpg\" alt=\"Amber India\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/amberindia5.jpg\" alt=\"Amber India\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/amberindia14.jpg\" alt=\"Amber India\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/amberindia6.jpg\" alt=\"Amber India\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2290 W El Camino Real (at Ortega Avenue)\u003cbr>\nMountain View, CA 94040\u003cbr>\n\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=amber+india+mountain+view&sll=37.76203,-122.277832&sspn=3.161312,3.757324&ie=UTF8&cid=479788837817374848&ll=37.408142,-122.099991&spn=0.023862,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=amber+india+mountain+view&sll=37.76203,-122.277832&sspn=3.161312,3.757324&ie=UTF8&cid=479788837817374848&ll=37.408142,-122.099991&spn=0.023862,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong>: 650-968-7511\u003cbr>\n\u003cstrong>Email:\u003c/strong>: \u003ca href=\"mailto:amberindia1@yahoo.com\">amberindia1@yahoo.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong>: \u003ca href=\"http://www.amber-india.com\">www.amber-india.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Vijay Bist\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Vittal Shetty\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Butter Chicken, Frontier Kebab\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $18\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> Daily Lunch Buffet, Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Catering: \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, MasterCard, Visa, American Express, Diner’s Club, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Amber India: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=224\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=225\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/22/check-please-bay-area-season-2-episode-9-209/\">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/cp209iPod_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/amberindia10.jpg\" alt=\"Amber India\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/amberindia11.jpg\" alt=\"Amber India\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/amberindia12.jpg\" alt=\"Amber India\" hspace=\"3\">\u003cbr>\nButter Sweet Chicken, Lamb with Almond Cream Sauce, Chicken Masala and Potato-Cheese Dumplings in Tomato Cream\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/lauren-john.jpg\" alt=\"Lauren\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Lauren\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Amber India\u003cbr>\n\u003cstrong>Reviewed Amber India:\u003c/strong> Saturday, August 19, 2006\u003c/p>\n\u003cp>Usually when I go to Amber India, I order the butter chicken (which I have described in a previous review and absolutely adore). So this time, for a different experience, I ordered a lamb dish called Chandani Gosht. It was tender pieces of stewed lamb cooked in a wonderful Indian white sauce with cardamom and a hint of butter and almond. I scooped up the sauce with the Frontier Naan, which was like a sweet pita bread but with nuts and raisin paste. I could have just eaten the bread and the sauce. I enjoy all of the breads here; another favorite is the lamb-stuffed bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dishes were brought to the table family-style and elegantly assembled by the waiter over a bed of rice. My husband had a scallop dish, which was a spicy scallop curry with coconut milk and peppercorn sauce with tamarind. I tasted a bit of it, but the scallops, though fresh, did not seem to have much flavor. I stuck mostly to the lamb, which I really, really enjoyed. I am not sure that fish dishes are Amber India’s strongest suit. The lassi drink I had at the start of the meal and finished during the meal was refreshing and cooling — a great combination with the hot spicy food. (There is also a great wine list and a wide selection of Indian beers.)\u003cbr>\nLassi drinks are thinner than smoothies or other blender drinks but still have some froth, and the cool yogurt with both a bit of sugar and salt really cooled and cleansed the palate. They are a perfect drink on a warm day, with or without a food accompaniment. The restaurant also has a sweeter fruitier lassi with mango, but I prefer the one with a bit of salt.\u003c/p>\n\u003cp>Service, as always, was attentive, elegant, and swift, and the setting with fine china, wall tapestries, golden wall ornaments and paintings provided a respite on a busy work week and a ride to the restaurant on El Camino Real. Apparently, lots of other Silicon Valley folks feel the same way — there were lots of guys stopping in after work in tech company logo shirts. Weekend nights appear to be reserved more for couples. Three different serving people asked us if we wanted a dessert. That is the first time this has ever happened to us at Amber India, we did not even know there was a dessert menu. But we were full and turned it down.\u003c/p>\n\u003cp>Portions were large enough that we had leftover food. The waiters asked if we wanted to take it with us, but we declined, knowing that it would cause us to binge on breads again the next day — using them to scoop up the sauce!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sylvia-doane.jpg\" alt=\"Sylvia\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sylvia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Business Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Doña Tomás\u003cstrong>\u003cbr>\nReviewed Amber India:\u003c/strong> Sunday, August 27, 2006\u003c/p>\n\u003cp>This restaurant was decent…but not worth the drive from Berkeley, where there are many more sophisticated and all around better Indian restaurants. If I worked near Amber India, I would consider it for lunch. The menu was overpriced, not a great bang for the buck. Dishes that can be ordered in Berkeley for $8-10 were closer to $15. The atmosphere was not all that great either, again, it wasn’t bad, just not great. Average comes to mind as an accurate descriptor.\u003c/p>\n\u003cp>The food was pretty good. The lamb dish was probably the best item; nice flavors, tender meat. The samosas were good, but again, not great. I have had better, I have had worse. The pastry was good, buttery, and tender, but the filling was rather flat.\u003c/p>\n\u003cp>The other dishes were good, but again, nothing made me feel like I would return. The desserts were pretty bad. The pistachio ice cream was awful! It takes a lot for me to say that, but in this case it is justified. It tasted like cleaning supplies. We did not touch it after the initial attempt. This brings me to the service aspect of our dining experience: it was not very good. Our server did not seem to notice or care that we did not eat our desserts. The hostess was self-absorbed and indifferent to our arrival.\u003c/p>\n\u003cp>So in a nutshell, I would say that decent food is not worth all of the other more negative aspects of the experience — the long drive, the low-level service, and the high prices.\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/alan-rosenfeld.jpg\" alt=\"Alan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Alan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Effects Artist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Scala’s Bistro\u003cbr>\n\u003cstrong>Reviewed Amber India:\u003c/strong> Saturday, August 19, 2006\u003c/p>\n\u003cp>Tucked into the corner of a small strip mall in Mountain View is Amber India Restaurant. From the outside, it did not even look open. I decided to go with a friend who lives down there, and who has eaten more Indian food than I. As it was lunchtime, we were presented with the daily lunch buffet. The restaurant was actually very busy, but we were seated promptly. The decor was modest and unassuming and, in general, the facility was clean. The waitstaff was attentive and courteous and promptly removed plates before you returned to your table with another helping. The noise level was fine, and there was a good family atmosphere.\u003c/p>\n\u003cp>It was a good thing I went with a friend who has eaten more Indian food than myself. When you get to the rather small selection of dishes in the self-serving line, most of them were not labeled as to what they were or what was in them. The meat dishes were labeled, which was good, since I’m allergic to chicken. If you don’t eat meat, be prepared to eat a lot of potato-based dishes. The “fire” level of the vegetarian dishes I had were very acceptable. The flavors, for example, of the panir and vegetable pakora didn’t bowl me over. Although they were not bad, they didn’t blow wind up my skirt.\u003c/p>\n\u003cp>They did have a dessert-type table, but since everything was not labeled, I did not want to venture there.\u003c/p>\n\u003cp>It’s easier for those who know what to look for in the specific flavors than for those of us who are pretty new to Indian cuisine. Without some help on the buffet line, I don’t feel I had a good experience. When I asked what each dish was on the serving line, I was just presented with a paper copy of their evening menu. Unless there are pictures to go with this menu, it is of no help.\u003c/p>\n\u003cp>My friend who went with me said there is a much better Indian restaurant just down the road that is very popular. It’s called Passage to India. He said it has comparable prices, a wider selection of dishes, and a good variety of naan. At Amber India, we were served naan in a basket that I felt was just too soggy and reminded me of a poor flat bread.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Would I return to Amber India? No. There are much better Indian restaurants in San Francisco with no need to schlep down to Mountain View. Perhaps next time I’m down there with my friend I’ll try his other suggestion of Passage to India.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2290 W El Camino Real (at Ortega Avenue)\r\nMountain View, CA 94040\r\n\u003cstrong>Phone:\u003c/strong> 650-968-7511\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.amber-india.com\">www.amber-india.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Indian\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Amber India: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=224\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=225\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/22/check-please-bay-area-season-2-episode-9-209/\">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/cp209iPod_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/amberindia10.jpg\" alt=\"Amber India\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/amberindia11.jpg\" alt=\"Amber India\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/amberindia12.jpg\" alt=\"Amber India\" hspace=\"3\">\u003cbr>\nButter Sweet Chicken, Lamb with Almond Cream Sauce, Chicken Masala and Potato-Cheese Dumplings in Tomato Cream\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/lauren-john.jpg\" alt=\"Lauren\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Lauren\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Amber India\u003cbr>\n\u003cstrong>Reviewed Amber India:\u003c/strong> Saturday, August 19, 2006\u003c/p>\n\u003cp>Usually when I go to Amber India, I order the butter chicken (which I have described in a previous review and absolutely adore). So this time, for a different experience, I ordered a lamb dish called Chandani Gosht. It was tender pieces of stewed lamb cooked in a wonderful Indian white sauce with cardamom and a hint of butter and almond. I scooped up the sauce with the Frontier Naan, which was like a sweet pita bread but with nuts and raisin paste. I could have just eaten the bread and the sauce. I enjoy all of the breads here; another favorite is the lamb-stuffed bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dishes were brought to the table family-style and elegantly assembled by the waiter over a bed of rice. My husband had a scallop dish, which was a spicy scallop curry with coconut milk and peppercorn sauce with tamarind. I tasted a bit of it, but the scallops, though fresh, did not seem to have much flavor. I stuck mostly to the lamb, which I really, really enjoyed. I am not sure that fish dishes are Amber India’s strongest suit. The lassi drink I had at the start of the meal and finished during the meal was refreshing and cooling — a great combination with the hot spicy food. (There is also a great wine list and a wide selection of Indian beers.)\u003cbr>\nLassi drinks are thinner than smoothies or other blender drinks but still have some froth, and the cool yogurt with both a bit of sugar and salt really cooled and cleansed the palate. They are a perfect drink on a warm day, with or without a food accompaniment. The restaurant also has a sweeter fruitier lassi with mango, but I prefer the one with a bit of salt.\u003c/p>\n\u003cp>Service, as always, was attentive, elegant, and swift, and the setting with fine china, wall tapestries, golden wall ornaments and paintings provided a respite on a busy work week and a ride to the restaurant on El Camino Real. Apparently, lots of other Silicon Valley folks feel the same way — there were lots of guys stopping in after work in tech company logo shirts. Weekend nights appear to be reserved more for couples. Three different serving people asked us if we wanted a dessert. That is the first time this has ever happened to us at Amber India, we did not even know there was a dessert menu. But we were full and turned it down.\u003c/p>\n\u003cp>Portions were large enough that we had leftover food. The waiters asked if we wanted to take it with us, but we declined, knowing that it would cause us to binge on breads again the next day — using them to scoop up the sauce!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sylvia-doane.jpg\" alt=\"Sylvia\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sylvia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Business Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Doña Tomás\u003cstrong>\u003cbr>\nReviewed Amber India:\u003c/strong> Sunday, August 27, 2006\u003c/p>\n\u003cp>This restaurant was decent…but not worth the drive from Berkeley, where there are many more sophisticated and all around better Indian restaurants. If I worked near Amber India, I would consider it for lunch. The menu was overpriced, not a great bang for the buck. Dishes that can be ordered in Berkeley for $8-10 were closer to $15. The atmosphere was not all that great either, again, it wasn’t bad, just not great. Average comes to mind as an accurate descriptor.\u003c/p>\n\u003cp>The food was pretty good. The lamb dish was probably the best item; nice flavors, tender meat. The samosas were good, but again, not great. I have had better, I have had worse. The pastry was good, buttery, and tender, but the filling was rather flat.\u003c/p>\n\u003cp>The other dishes were good, but again, nothing made me feel like I would return. The desserts were pretty bad. The pistachio ice cream was awful! It takes a lot for me to say that, but in this case it is justified. It tasted like cleaning supplies. We did not touch it after the initial attempt. This brings me to the service aspect of our dining experience: it was not very good. Our server did not seem to notice or care that we did not eat our desserts. The hostess was self-absorbed and indifferent to our arrival.\u003c/p>\n\u003cp>So in a nutshell, I would say that decent food is not worth all of the other more negative aspects of the experience — the long drive, the low-level service, and the high prices.\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/alan-rosenfeld.jpg\" alt=\"Alan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Alan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Effects Artist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Scala’s Bistro\u003cbr>\n\u003cstrong>Reviewed Amber India:\u003c/strong> Saturday, August 19, 2006\u003c/p>\n\u003cp>Tucked into the corner of a small strip mall in Mountain View is Amber India Restaurant. From the outside, it did not even look open. I decided to go with a friend who lives down there, and who has eaten more Indian food than I. As it was lunchtime, we were presented with the daily lunch buffet. The restaurant was actually very busy, but we were seated promptly. The decor was modest and unassuming and, in general, the facility was clean. The waitstaff was attentive and courteous and promptly removed plates before you returned to your table with another helping. The noise level was fine, and there was a good family atmosphere.\u003c/p>\n\u003cp>It was a good thing I went with a friend who has eaten more Indian food than myself. When you get to the rather small selection of dishes in the self-serving line, most of them were not labeled as to what they were or what was in them. The meat dishes were labeled, which was good, since I’m allergic to chicken. If you don’t eat meat, be prepared to eat a lot of potato-based dishes. The “fire” level of the vegetarian dishes I had were very acceptable. The flavors, for example, of the panir and vegetable pakora didn’t bowl me over. Although they were not bad, they didn’t blow wind up my skirt.\u003c/p>\n\u003cp>They did have a dessert-type table, but since everything was not labeled, I did not want to venture there.\u003c/p>\n\u003cp>It’s easier for those who know what to look for in the specific flavors than for those of us who are pretty new to Indian cuisine. Without some help on the buffet line, I don’t feel I had a good experience. When I asked what each dish was on the serving line, I was just presented with a paper copy of their evening menu. Unless there are pictures to go with this menu, it is of no help.\u003c/p>\n\u003cp>My friend who went with me said there is a much better Indian restaurant just down the road that is very popular. It’s called Passage to India. He said it has comparable prices, a wider selection of dishes, and a good variety of naan. At Amber India, we were served naan in a basket that I felt was just too soggy and reminded me of a poor flat bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Would I return to Amber India? No. There are much better Indian restaurants in San Francisco with no need to schlep down to Mountain View. Perhaps next time I’m down there with my friend I’ll try his other suggestion of Passage to India.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Amber India: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=224\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=219\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Vijay Bist\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Butter Chicken\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Indian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nButter Chicken, which is also known murgh makhani, is a traditional Indian dish, made velvety with cream and butter and sensuously aromatic with herbs, nuts, and spices.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2 fully cooked Tandoori chickens\u003cbr>\n4 1/2 cups tomatoes\u003cbr>\n2 tablespoons butter, divided\u003cbr>\n3 tablespoons ginger paste\u003cbr>\n1 teaspoon garlic paste\u003cbr>\n8 jalapeño chilies, washed, deseeded, and chopped\u003cbr>\n1/2 teaspoon paprika, or more for taste and color\u003cbr>\n1 tablespoon finely-chopped fresh ginger\u003cbr>\n1/2 teaspoon garlic\u003cbr>\n5 teaspoons cashew nut paste\u003cbr>\n2/3 cup heavy cream\u003cbr>\n2 tablespoons grated jaggery (palm sugar)\u003cbr>\nSlivered almonds, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. De-bone the precooked Tandoori chickens, and shred the meat, following the grain. Set the meat aside. Next, wash and blanche the tomatoes and deseed them, then put the tomato pulp in a blender and purée to a fine paste.\u003c/p>\n\u003cp>2. Over medium heat, melt half the butter in a thick-bottomed vessel and add the ginger and garlic paste. Stir briskly over low heat until all the liquid evaporates.\u003c/p>\n\u003cp>3. Add the chilies and paprika and cook until you can smell the roasted seasonings. Then add the puréed tomato paste and cook until the sourness of the tomatoes is gone.\u003c/p>\n\u003cp>4. If the gravy is not smooth enough, pass it through a finely meshed sieve and set aside.\u003c/p>\n\u003cp>5. Melt the remaining butter in a Kadai and add chopped ginger and garlic sauté over medium heat. Add the cashew nut paste and heavy cream, stirring all the time. Cook until the mixture thickens. Add the grated raw sugar and cook some more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Now add the tomato gravy the above sauce and if the sauce is not red enough, add more paprika, about 1/2 teaspoon. Mix well and cook together. While the gravy is simmering add the shredded chicken. Season and serve hot garnished with slivered almonds.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Amber India: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=224\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=219\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Vijay Bist\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Butter Chicken\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Indian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nButter Chicken, which is also known murgh makhani, is a traditional Indian dish, made velvety with cream and butter and sensuously aromatic with herbs, nuts, and spices.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2 fully cooked Tandoori chickens\u003cbr>\n4 1/2 cups tomatoes\u003cbr>\n2 tablespoons butter, divided\u003cbr>\n3 tablespoons ginger paste\u003cbr>\n1 teaspoon garlic paste\u003cbr>\n8 jalapeño chilies, washed, deseeded, and chopped\u003cbr>\n1/2 teaspoon paprika, or more for taste and color\u003cbr>\n1 tablespoon finely-chopped fresh ginger\u003cbr>\n1/2 teaspoon garlic\u003cbr>\n5 teaspoons cashew nut paste\u003cbr>\n2/3 cup heavy cream\u003cbr>\n2 tablespoons grated jaggery (palm sugar)\u003cbr>\nSlivered almonds, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. De-bone the precooked Tandoori chickens, and shred the meat, following the grain. Set the meat aside. Next, wash and blanche the tomatoes and deseed them, then put the tomato pulp in a blender and purée to a fine paste.\u003c/p>\n\u003cp>2. Over medium heat, melt half the butter in a thick-bottomed vessel and add the ginger and garlic paste. Stir briskly over low heat until all the liquid evaporates.\u003c/p>\n\u003cp>3. Add the chilies and paprika and cook until you can smell the roasted seasonings. Then add the puréed tomato paste and cook until the sourness of the tomatoes is gone.\u003c/p>\n\u003cp>4. If the gravy is not smooth enough, pass it through a finely meshed sieve and set aside.\u003c/p>\n\u003cp>5. Melt the remaining butter in a Kadai and add chopped ginger and garlic sauté over medium heat. Add the cashew nut paste and heavy cream, stirring all the time. Cook until the mixture thickens. Add the grated raw sugar and cook some more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Now add the tomato gravy the above sauce and if the sauce is not red enough, add more paprika, about 1/2 teaspoon. Mix well and cook together. While the gravy is simmering add the shredded chicken. Season and serve hot garnished with slivered almonds.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Scala’s Bistro\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=220\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/22/check-please-bay-area-season-2-episode-9-209/\">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/cp209iPod_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/scalasbistro.jpg\" alt=\"Scala's Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/scalasbistro4.jpg\" alt=\"Scala's Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/scalasbistro6.jpg\" alt=\"Scala's Bistro\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/scalasbistro13.jpg\" alt=\"Scala's Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/scalasbistro12.jpg\" alt=\"Scala's Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/scalasbistro21.jpg\" alt=\"Scala's Bistro\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n432 Powell Street (at Post Street)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=scala%27s+bistro&sll=37.425321,-122.145245&sspn=0.005777,0.00692&layer=&ie=UTF8&z=10&ll=37.772886,-122.207794&spn=0.735974,0.885773&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Paid lot, valet\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-395-8555\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:mary.thompson@scalasbistro.com\">mary.thompson@scalasbistro.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.scalasbistro.com/\" target=\"_blank\" rel=\"noopener\">www.scalasbistro.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Managed by Kimpton Hotels and Restaurants\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> David Cohen\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Tim Nugent\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern Italian / Country French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Earth and Surf, Pizza Fico, Watermelon Salad, Roman Oxtail Rigatoni, Braised Monkfish\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15 per 750 ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday: \u003c/strong>8:00am-10:30am (breakfast), 11:30am-4:00pm (lunch), 4:00pm-5:30pm (Bistro menu in Bar), 5:15pm-12:00am midnight (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 8:00am-10:30am (breakfast), 11:30am-4:00pm (lunch), 4:00pm-5:30pm (Bistro menu in Bar), 5:15pm-12:00am midnight (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 8:00am-10:30am (breakfast), 11:30am-4:00pm (lunch), 4:00pm-5:30pm (Bistro menu in Bar), 5:15pm-12:00am midnight (dinner)\u003cbr>\n\u003cstrong>Thursday: \u003c/strong>8:00am-10:30am (breakfast), 11:30am-4:00pm (lunch), 4:00pm-5:30pm (Bistro menu in Bar), 5:15pm-12:00am midnight (dinner)\u003cbr>\n\u003cstrong>Friday: \u003c/strong>8:00am-10:30am (breakfast), 11:30am-4:00pm (lunch), 4:00pm-5:30pm (Bistro menu in Bar), 5:15pm-12:00am midnight (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-10:30am (breakfast), 11:30am-4:00pm (lunch), 4:00pm-5:30pm (Bistro menu in Bar), 5:15pm-12:00am midnight (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 8:00am-10:30am (breakfast), 11:30am-4:00pm (lunch), 4:00pm-5:30pm (Bistro menu in Bar), 5:15pm-12:00am midnight (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, happy hour, dinner, late night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\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, Diner’s Club\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> 1 week\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n432 Powell Street (at Post Street)\r\nSan Francisco, CA 94102\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=scala%27s+bistro&sll=37.425321,-122.145245&sspn=0.005777,0.00692&layer=&ie=UTF8&z=10&ll=37.772886,-122.207794&spn=0.735974,0.885773&om=1&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-395-8555\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.scalasbistro.com/\" target=\"_blank\" rel=\"noopener\">www.scalasbistro.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Northern Italian / Country French\r\n\u003cstrong>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=220\">Reviews\u003c/a>\u003c/strong>",
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"description": "Location:\r\n432 Powell Street (at Post Street)\r\nSan Francisco, CA 94102\r\nmap\r\nPhone: 415-395-8555\r\nWebsite: www.scalasbistro.com\r\nType of Cuisine: Northern Italian / Country French\r\nReviews",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Scala’s Bistro\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=220\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/22/check-please-bay-area-season-2-episode-9-209/\">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/cp209iPod_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/scalasbistro.jpg\" alt=\"Scala's Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/scalasbistro4.jpg\" alt=\"Scala's Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/scalasbistro6.jpg\" alt=\"Scala's Bistro\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/scalasbistro13.jpg\" alt=\"Scala's Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/scalasbistro12.jpg\" alt=\"Scala's Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/scalasbistro21.jpg\" alt=\"Scala's Bistro\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n432 Powell Street (at Post Street)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=scala%27s+bistro&sll=37.425321,-122.145245&sspn=0.005777,0.00692&layer=&ie=UTF8&z=10&ll=37.772886,-122.207794&spn=0.735974,0.885773&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Paid lot, valet\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-395-8555\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:mary.thompson@scalasbistro.com\">mary.thompson@scalasbistro.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.scalasbistro.com/\" target=\"_blank\" rel=\"noopener\">www.scalasbistro.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Managed by Kimpton Hotels and Restaurants\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> David Cohen\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Tim Nugent\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Northern Italian / Country French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Earth and Surf, Pizza Fico, Watermelon Salad, Roman Oxtail Rigatoni, Braised Monkfish\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15 per 750 ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday: \u003c/strong>8:00am-10:30am (breakfast), 11:30am-4:00pm (lunch), 4:00pm-5:30pm (Bistro menu in Bar), 5:15pm-12:00am midnight (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 8:00am-10:30am (breakfast), 11:30am-4:00pm (lunch), 4:00pm-5:30pm (Bistro menu in Bar), 5:15pm-12:00am midnight (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 8:00am-10:30am (breakfast), 11:30am-4:00pm (lunch), 4:00pm-5:30pm (Bistro menu in Bar), 5:15pm-12:00am midnight (dinner)\u003cbr>\n\u003cstrong>Thursday: \u003c/strong>8:00am-10:30am (breakfast), 11:30am-4:00pm (lunch), 4:00pm-5:30pm (Bistro menu in Bar), 5:15pm-12:00am midnight (dinner)\u003cbr>\n\u003cstrong>Friday: \u003c/strong>8:00am-10:30am (breakfast), 11:30am-4:00pm (lunch), 4:00pm-5:30pm (Bistro menu in Bar), 5:15pm-12:00am midnight (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-10:30am (breakfast), 11:30am-4:00pm (lunch), 4:00pm-5:30pm (Bistro menu in Bar), 5:15pm-12:00am midnight (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 8:00am-10:30am (breakfast), 11:30am-4:00pm (lunch), 4:00pm-5:30pm (Bistro menu in Bar), 5:15pm-12:00am midnight (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, happy hour, dinner, late night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\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, Diner’s Club\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance are reservations required to be made?\u003c/strong> 1 week\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Scala’s Bistro: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=222\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/22/check-please-bay-area-season-2-episode-9-209/\">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/cp209iPod_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/scalasbistro19.jpg\" alt=\"Scala's Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/scalasbistro18.jpg\" alt=\"Scala's Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/scalasbistro20.jpg\" alt=\"Scala's Bistro\" hspace=\"3\">\u003cbr>\nPesto and Ricotta Ravioli with Lemon Cream Sauce; Dungeness Crab-Stuffed Squash Blossoms with White Corn and Cream Sauce; Bostini Cream Pie (vanilla custard, orange chiffon cake, warm Valrhona chocolate syrup, and chocolate shavings)\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/alan-rosenfeld.jpg\" alt=\"Alan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Alan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Effects Artist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Scala’s Bistro\u003cbr>\n\u003cstrong>Reviewed Amber India:\u003c/strong> Saturday, August 26, 2006\u003c/p>\n\u003cp>You know those types of friends that can put their arms around you and comfort you and always put a smile on your face? This is Scala’s Bistro. A warm inviting dining room and bar area greet you as you enter. Even as busy as Scala’s can get, the noise level is not loud, which allows you to hear not only yourself, but people at other tables complimenting the fabulous flavors of the food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’ve been going to Scala’s Bistro for well over twelve years. It’s a main late-night destination after the theatre, and when my friends and I want to have a great consistent meal. Consistency is the key word. In the past twelve years I’ve been dining at Scala’s, I’ve never had bad service or a bad meal there.\u003c/p>\n\u003cp>My friend and I had a 10:30pm reservation after the theatre, and we were seated within minutes of that time. Always make a reservation at least a week ahead. The waitstaff is very knowledgeable and kind, offering up suggestions of what they really like. This particular evening we started with a seasonal appetizer of Dungeness Crab Stuffed Squash Blossoms. It was served over a sweetcorn and pancetta vinaigrette. It was to die for. The combination of the sweet corn, sweet crab, and the spiciness of the herbed vinaigrette was a knockout. We also had a staple at Scala’s, the Pesto and Ricotta Ravioli with lemon cream sauce. In the past, I had this dish with the optional tomato sauce, which is fresh and a good compliment to the ravioli. But to really roll your eyes in the back of your head, have the lemon cream sauce. You’ll thank me.\u003c/p>\n\u003cp>For our main dishes, I had the Olive Oil-Poached Halibut served over white baby asparagus, tomato consommé, and fava beans. The process of poaching in this manner made the halibut succulent and fluffy. My friend had the Braised Monkfish served with saffron butter beans, baby sunburst squash, caperberries, and smoked prosciutto Meyer lemon relish. Trust me, after you had this monkfish, you won’t need sex that night. The flavor combinations were so spot on.\u003c/p>\n\u003cp>For dessert, we decided to have the Mini Bites. These are small selections of most of the desserts on the menu. The real hit was the Pistachio Crème Brûlée, the Peach Melba Sorbet, and the Chocolate I.V.\u003c/p>\n\u003cp>All dishes came to our table in very good time. All hot food plates were warm and allowed us to take our time and savor every bite without the worry of our food getting cold. The portion sizes are very good. Some of the meat dishes they currently have on the menu, such as the Veal Milanese or Grilled Pork Chop or the Lamb Osso Bucco, come in large portions, as we saw from the other diners around us.\u003c/p>\n\u003cp>You can’t help but leave Scala’s with a smile on your face. Dining there is always an opportunity to slow life down and experience the love and art that go into the preparation of fine foods. Scala’s is one of the things that make me feel very fortunate to be living in San Francisco.\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/lauren-john.jpg\" alt=\"Lauren\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Lauren\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Amber India\u003cbr>\n\u003cstrong>Reviewed Amber India:\u003c/strong> Tuesday, August 22, 2006\u003c/p>\n\u003cp>Before being asked to review this restaurant for \u003ci>Check, Please!\u003c/i>, I had dined at Scala’s once with a co-worker for a weekday lunch and once with friends for brunch before going to the Geary Theatre for a matinee. Each time, I remembered quick efficient service and good, but not exceptional, food, in an attractive bright setting with big windows up front, beautiful light fixtures and paintings, and a high gilded tin ceiling. (Rococo decor?)\u003c/p>\n\u003cp>Because each time I only had a limited amount of time to dine, I always ordered something simple like a hamburger or a pasta dish, and I never ordered wine or beer. Each time, I was too busy talking or planning my next activity to really savor the food. At the brunch, eight people shared a few desserts, and they were really good, but because we were sharing, and I only got a few bites, they did not make a lasting impression. Each time, my share came to about $20 to $25 with tax and tip.\u003c/p>\n\u003cp>Based on my pre-\u003ci>Check, Please!\u003c/i> visits, I thought that Scala’s was a good place to get a quick bite while on the way to somewhere else. The key point for me was always the convenient location in Union Square near shopping, theatres, and business hotels, coupled with really efficient service that gets you in and out fast, if that’s what you want to do. (They don’t rush you, if you want to linger)\u003c/p>\n\u003cp>This time around, I decided to really pay attention to the food, and, as a result, my lunch turned out to be more expensive than I expected — with tax and tip for two people, it was $100. One reason for this is that my coworker and I both ordered specials mentioned by the waiter who did not tell us the prices. (To be fair, we foolishly we did not ask him the prices.)\u003c/p>\n\u003cp>I had the crab cake sandwich, which turned out to be $14.50, and my coworker, Lynne, had the seafood risotto, which turned out to be $27.00. I thought that the sandwich was priced fairly, but I would not have ordered the risotto had I known the price in advance. (I treated Lynne, so if she is reading this review, this is the first time that she is finding out about the $27.00 risotto.)\u003c/p>\n\u003cp>As for quality, both the crab cake sandwich and the risotto were satisfactory but unremarkable. The food tasted fresh but bland, and seemed prepared with a heavy hand; a little too much cream or oil in each. The crab cake sandwich had no seasoning, although there were generous amounts of crab in the cakes themselves. The best thing about the sandwich was the bread. (The breads here are excellent, the focaccia and breadsticks that come before the meal served with olive oil are great.)\u003c/p>\n\u003cp>I tasted the risotto, which had lots of mussels in it. The mussels were good, but again there was little seasoning. (Maybe they need to be conservative to appeal to a clientele of tourists and business people who appeared to pack the place?)\u003c/p>\n\u003cp>I also ordered an appetizer. I chose the roasted tomato soup, because it was tantalizingly described by our waiter as the soup of the day. However, it again was a bit too creamy, and while not bland, the goat cheese crème fraîche seemed to clash rather than blend with the tomato. Also, if the tomatoes were roasted, I could not tell. Instead of having a smoky flavor, it tasted more like canned Campbell’s soup topped with a light dab of goat cheese.\u003c/p>\n\u003cp>The saving grace of this restaurant was the dessert, which was magic. I ordered the Bostini Cream Pie ($8.75), again at the suggestion of the waiter, who recommended it without being asked. For example, “Care for a dessert? May I suggest the Bostini cream pie?” This was a great suggestion, although the title was misleading. This dessert tasted nothing like an Italian version of Boston Cream Pie, which by this point, was what I was expecting. Instead, it was served in a round custard dish (the way that you would serve a crème brûlée or maybe a trifle), and it had vanilla custard on the bottom, a light orange-flavored cake in the middle, and was it topped with warm chocolate sauce and chocolate shavings. The quality of the chocolate was very good. I asked the waiter what kind of chocolate it was, and he said Valrhona. My coworker ordered the peach Melba sorbet topped with raspberries and a vanilla cookie. It was nothing like a peach Melba, but was light, with generous scoops of sorbet, and a generous amount of fresh raspberries ($7.75).\u003c/p>\n\u003cp>Bottom line: I would come here again, go back to my simple hamburger order, and be sure to have a whole dessert of my own — preferably one with chocolate! But this visit reinforced my impression that, at least for me, this is not a destination restaurant. I would have to be in the area to begin with. This time around, again, the service was impeccable — the food was delivered quickly, water refilled, courses cleared efficiently.\u003c/p>\n\u003cp>Two final notes: This restaurant is attached to the Sir Francis Drake Hotel, and one of the busboys told us that if you order room service at the hotel, it comes from Scala’s. I could definitely see doing a room service dessert order! There is also an impressive, extensive California and French wine list. You can get a bottle of wine here for over $200 or get good wines by the glass, which must make it popular with the business/tourist crowd.\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/sylvia-doane.jpg\" alt=\"Sylvia\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sylvia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Business Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Doña Tomás\u003cstrong>\u003cbr>\nReviewed Amber India:\u003c/strong> Friday, August 25, 2006\u003c/p>\n\u003cp>I loved the experience of dinner at Scala’s! It is far more lovely once inside the space than it appears from the outside. It truly exceeded my expectations. It gets an A for atmosphere and service. It has the ambiance of a swanky club and urban bistro rolled into one. The staff was warm, professional, and efficient. I would definitely go back. I would also recommend it to others, especially out-of-towners in large part, because of its great location (walking distance from Union Square).\u003c/p>\n\u003cp>The food was good, it did not blow me away, but it held its own. Stand-out dishes for me were the heirloom tomato bruschetta with white corn and mozzarella di bufala — which was a fabulous, a simple combination of seasonal freshness and crusty bread — and the Moules Frites: steamed mussels served with delicious french fries; crisp, salty, and perfect. The other outstanding components of our dining experience were the Basil Lime Gimlet (outstanding!) and the 1994 Flowers Pinot Noir from Sonoma County (luscious). We shared the orecchiette pasta with fennel sausage and broccoli rabe for a second course. It was spicy and extremely flavorful. The oily sausage paired exceedingly well with the bitter greens.\u003c/p>\n\u003cp>The entrees were very good too. We had halibut poached in olive oil, and served with asparagus, tomato consommé, tarragon breadcrumbs, and fava beans. It was moist, tender, and very fresh. It wasn’t particularly well-paired with the Pinot Noir, but one of my dining companions was eating pork, so we were compromising. Another dining companion had the sea bass with chorizo, eggplant, and roasted tomatoes, and hers paired much better with the Pinot Noir. Her dish was earthy, flavorful, and again, very fresh and very good.\u003c/p>\n\u003cp>Another great feature of the menu is the fact that they offer their desserts in mini format. They are all about four bites each and equally pretty, delicious, and served with all of the presentation of the larger versions.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I will say that the menu is on the pricey end, and I am someone that eats out quite a bit and knows the average high-end pricing pretty well. I felt their prices were a bit too high, but not astronomical, and for the overall dining experience, the prices were something I could overlook. Overall, it was a very positive dining experience!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n432 Powell Street (at Post Street)\r\nSan Francisco, CA 94102\r\n\u003cstrong>Phone:\u003c/strong> 415-395-8555\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.scalasbistro.com/\" target=\"_blank\" rel=\"noopener\">www.scalasbistro.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Northern Italian / Country French\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Scala’s Bistro: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=222\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/03/22/check-please-bay-area-season-2-episode-9-209/\">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/cp209iPod_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/scalasbistro19.jpg\" alt=\"Scala's Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/scalasbistro18.jpg\" alt=\"Scala's Bistro\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/scalasbistro20.jpg\" alt=\"Scala's Bistro\" hspace=\"3\">\u003cbr>\nPesto and Ricotta Ravioli with Lemon Cream Sauce; Dungeness Crab-Stuffed Squash Blossoms with White Corn and Cream Sauce; Bostini Cream Pie (vanilla custard, orange chiffon cake, warm Valrhona chocolate syrup, and chocolate shavings)\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/alan-rosenfeld.jpg\" alt=\"Alan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Alan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Special Effects Artist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Scala’s Bistro\u003cbr>\n\u003cstrong>Reviewed Amber India:\u003c/strong> Saturday, August 26, 2006\u003c/p>\n\u003cp>You know those types of friends that can put their arms around you and comfort you and always put a smile on your face? This is Scala’s Bistro. A warm inviting dining room and bar area greet you as you enter. Even as busy as Scala’s can get, the noise level is not loud, which allows you to hear not only yourself, but people at other tables complimenting the fabulous flavors of the food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’ve been going to Scala’s Bistro for well over twelve years. It’s a main late-night destination after the theatre, and when my friends and I want to have a great consistent meal. Consistency is the key word. In the past twelve years I’ve been dining at Scala’s, I’ve never had bad service or a bad meal there.\u003c/p>\n\u003cp>My friend and I had a 10:30pm reservation after the theatre, and we were seated within minutes of that time. Always make a reservation at least a week ahead. The waitstaff is very knowledgeable and kind, offering up suggestions of what they really like. This particular evening we started with a seasonal appetizer of Dungeness Crab Stuffed Squash Blossoms. It was served over a sweetcorn and pancetta vinaigrette. It was to die for. The combination of the sweet corn, sweet crab, and the spiciness of the herbed vinaigrette was a knockout. We also had a staple at Scala’s, the Pesto and Ricotta Ravioli with lemon cream sauce. In the past, I had this dish with the optional tomato sauce, which is fresh and a good compliment to the ravioli. But to really roll your eyes in the back of your head, have the lemon cream sauce. You’ll thank me.\u003c/p>\n\u003cp>For our main dishes, I had the Olive Oil-Poached Halibut served over white baby asparagus, tomato consommé, and fava beans. The process of poaching in this manner made the halibut succulent and fluffy. My friend had the Braised Monkfish served with saffron butter beans, baby sunburst squash, caperberries, and smoked prosciutto Meyer lemon relish. Trust me, after you had this monkfish, you won’t need sex that night. The flavor combinations were so spot on.\u003c/p>\n\u003cp>For dessert, we decided to have the Mini Bites. These are small selections of most of the desserts on the menu. The real hit was the Pistachio Crème Brûlée, the Peach Melba Sorbet, and the Chocolate I.V.\u003c/p>\n\u003cp>All dishes came to our table in very good time. All hot food plates were warm and allowed us to take our time and savor every bite without the worry of our food getting cold. The portion sizes are very good. Some of the meat dishes they currently have on the menu, such as the Veal Milanese or Grilled Pork Chop or the Lamb Osso Bucco, come in large portions, as we saw from the other diners around us.\u003c/p>\n\u003cp>You can’t help but leave Scala’s with a smile on your face. Dining there is always an opportunity to slow life down and experience the love and art that go into the preparation of fine foods. Scala’s is one of the things that make me feel very fortunate to be living in San Francisco.\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/lauren-john.jpg\" alt=\"Lauren\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Lauren\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Amber India\u003cbr>\n\u003cstrong>Reviewed Amber India:\u003c/strong> Tuesday, August 22, 2006\u003c/p>\n\u003cp>Before being asked to review this restaurant for \u003ci>Check, Please!\u003c/i>, I had dined at Scala’s once with a co-worker for a weekday lunch and once with friends for brunch before going to the Geary Theatre for a matinee. Each time, I remembered quick efficient service and good, but not exceptional, food, in an attractive bright setting with big windows up front, beautiful light fixtures and paintings, and a high gilded tin ceiling. (Rococo decor?)\u003c/p>\n\u003cp>Because each time I only had a limited amount of time to dine, I always ordered something simple like a hamburger or a pasta dish, and I never ordered wine or beer. Each time, I was too busy talking or planning my next activity to really savor the food. At the brunch, eight people shared a few desserts, and they were really good, but because we were sharing, and I only got a few bites, they did not make a lasting impression. Each time, my share came to about $20 to $25 with tax and tip.\u003c/p>\n\u003cp>Based on my pre-\u003ci>Check, Please!\u003c/i> visits, I thought that Scala’s was a good place to get a quick bite while on the way to somewhere else. The key point for me was always the convenient location in Union Square near shopping, theatres, and business hotels, coupled with really efficient service that gets you in and out fast, if that’s what you want to do. (They don’t rush you, if you want to linger)\u003c/p>\n\u003cp>This time around, I decided to really pay attention to the food, and, as a result, my lunch turned out to be more expensive than I expected — with tax and tip for two people, it was $100. One reason for this is that my coworker and I both ordered specials mentioned by the waiter who did not tell us the prices. (To be fair, we foolishly we did not ask him the prices.)\u003c/p>\n\u003cp>I had the crab cake sandwich, which turned out to be $14.50, and my coworker, Lynne, had the seafood risotto, which turned out to be $27.00. I thought that the sandwich was priced fairly, but I would not have ordered the risotto had I known the price in advance. (I treated Lynne, so if she is reading this review, this is the first time that she is finding out about the $27.00 risotto.)\u003c/p>\n\u003cp>As for quality, both the crab cake sandwich and the risotto were satisfactory but unremarkable. The food tasted fresh but bland, and seemed prepared with a heavy hand; a little too much cream or oil in each. The crab cake sandwich had no seasoning, although there were generous amounts of crab in the cakes themselves. The best thing about the sandwich was the bread. (The breads here are excellent, the focaccia and breadsticks that come before the meal served with olive oil are great.)\u003c/p>\n\u003cp>I tasted the risotto, which had lots of mussels in it. The mussels were good, but again there was little seasoning. (Maybe they need to be conservative to appeal to a clientele of tourists and business people who appeared to pack the place?)\u003c/p>\n\u003cp>I also ordered an appetizer. I chose the roasted tomato soup, because it was tantalizingly described by our waiter as the soup of the day. However, it again was a bit too creamy, and while not bland, the goat cheese crème fraîche seemed to clash rather than blend with the tomato. Also, if the tomatoes were roasted, I could not tell. Instead of having a smoky flavor, it tasted more like canned Campbell’s soup topped with a light dab of goat cheese.\u003c/p>\n\u003cp>The saving grace of this restaurant was the dessert, which was magic. I ordered the Bostini Cream Pie ($8.75), again at the suggestion of the waiter, who recommended it without being asked. For example, “Care for a dessert? May I suggest the Bostini cream pie?” This was a great suggestion, although the title was misleading. This dessert tasted nothing like an Italian version of Boston Cream Pie, which by this point, was what I was expecting. Instead, it was served in a round custard dish (the way that you would serve a crème brûlée or maybe a trifle), and it had vanilla custard on the bottom, a light orange-flavored cake in the middle, and was it topped with warm chocolate sauce and chocolate shavings. The quality of the chocolate was very good. I asked the waiter what kind of chocolate it was, and he said Valrhona. My coworker ordered the peach Melba sorbet topped with raspberries and a vanilla cookie. It was nothing like a peach Melba, but was light, with generous scoops of sorbet, and a generous amount of fresh raspberries ($7.75).\u003c/p>\n\u003cp>Bottom line: I would come here again, go back to my simple hamburger order, and be sure to have a whole dessert of my own — preferably one with chocolate! But this visit reinforced my impression that, at least for me, this is not a destination restaurant. I would have to be in the area to begin with. This time around, again, the service was impeccable — the food was delivered quickly, water refilled, courses cleared efficiently.\u003c/p>\n\u003cp>Two final notes: This restaurant is attached to the Sir Francis Drake Hotel, and one of the busboys told us that if you order room service at the hotel, it comes from Scala’s. I could definitely see doing a room service dessert order! There is also an impressive, extensive California and French wine list. You can get a bottle of wine here for over $200 or get good wines by the glass, which must make it popular with the business/tourist crowd.\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/sylvia-doane.jpg\" alt=\"Sylvia\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sylvia\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Business Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Doña Tomás\u003cstrong>\u003cbr>\nReviewed Amber India:\u003c/strong> Friday, August 25, 2006\u003c/p>\n\u003cp>I loved the experience of dinner at Scala’s! It is far more lovely once inside the space than it appears from the outside. It truly exceeded my expectations. It gets an A for atmosphere and service. It has the ambiance of a swanky club and urban bistro rolled into one. The staff was warm, professional, and efficient. I would definitely go back. I would also recommend it to others, especially out-of-towners in large part, because of its great location (walking distance from Union Square).\u003c/p>\n\u003cp>The food was good, it did not blow me away, but it held its own. Stand-out dishes for me were the heirloom tomato bruschetta with white corn and mozzarella di bufala — which was a fabulous, a simple combination of seasonal freshness and crusty bread — and the Moules Frites: steamed mussels served with delicious french fries; crisp, salty, and perfect. The other outstanding components of our dining experience were the Basil Lime Gimlet (outstanding!) and the 1994 Flowers Pinot Noir from Sonoma County (luscious). We shared the orecchiette pasta with fennel sausage and broccoli rabe for a second course. It was spicy and extremely flavorful. The oily sausage paired exceedingly well with the bitter greens.\u003c/p>\n\u003cp>The entrees were very good too. We had halibut poached in olive oil, and served with asparagus, tomato consommé, tarragon breadcrumbs, and fava beans. It was moist, tender, and very fresh. It wasn’t particularly well-paired with the Pinot Noir, but one of my dining companions was eating pork, so we were compromising. Another dining companion had the sea bass with chorizo, eggplant, and roasted tomatoes, and hers paired much better with the Pinot Noir. Her dish was earthy, flavorful, and again, very fresh and very good.\u003c/p>\n\u003cp>Another great feature of the menu is the fact that they offer their desserts in mini format. They are all about four bites each and equally pretty, delicious, and served with all of the presentation of the larger versions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I will say that the menu is on the pricey end, and I am someone that eats out quite a bit and knows the average high-end pricing pretty well. I felt their prices were a bit too high, but not astronomical, and for the overall dining experience, the prices were something I could overlook. Overall, it was a very positive dining experience!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-josh2.jpg\" alt=\"Leslie Sbrocco on The Josh Kornbluth Show\" hspace=\"3\">\u003c/p>\n\u003cp>I have never watched \u003ca href=\"http://blogs.kqed.org/joshkornbluth/\">\u003ci>The Josh Kornbluth Show\u003c/i>\u003c/a> but I had a good excuse in the appearance of \u003ci>Check, Please! Bay Area\u003c/i>‘s very own Leslie Sbrocco as one of Josh’s featured guests.\u003c/p>\n\u003cp>In this particular episode, Leslie undertakes to explain some basics of wine drinking to oeno-novice Josh and also pairs a few rather interesting foods with certain wines. First, Leslie explained her four basic “S”es of wine tasting: See, Swirl, Smell, Sip, and Spit/Swallow. I only presume there’s a possibility of swallow even if she didn’t expressly say so. I mean, I’ve definitely seen Leslie swallow — well, all you viewers have seen her swallow — her wine.\u003c/p>\n\u003cp>Starting off with the swirl, Josh hysterically assumed that we swirl our wine “in order to make the wine lose its confidence and disorient it.” Not quite, Josh. Leslie redirected his thoughts and said that we swirl our wine to make the aromas pop and become fully realized within our glass.\u003c/p>\n\u003cp>I’m a fairly regular wine drinker and passed my wine course in culinary school with flying spittoons, so all of Leslie’s directions about how to identify, swirl, and taste wines was fine and dandy for the beginners in the viewing audience but what I found really fascinating was the food and wine pairings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, Leslie started off with a fairly basic and easily recognized pairing: Thai food (Pad Thai, I believe) and Riesling or rosé. Josh was quite impressed with and excited by the Riesling pairing, but felt he could leave the rosé.\u003c/p>\n\u003cp>Next, Leslie presented a thickly piled pastrami sandwich and invited Josh to try it with a California Zinfandel called Seven Deadly Zins — oh, those punny Zinfandel makers! — and an Australian Shiraz that Leslie described as peppery with lots of juicy fruit. Josh loved the deli delight with the Aussie Shiraz but wasn’t tempted to Zin with the California offering. See? I can do it too!\u003c/p>\n\u003cp>Moving to the sweeter side of things, Leslie had Josh try Rice Krispie treats with a late-harvest Riesling and a late-harvest Oregon Pinot Gris. Josh said while he appreciated and respected where Leslie was going with the Riesling, he adored the Rice Krispie treats with the Pinot Gris.\u003c/p>\n\u003cp>Leslie’s final pairing — before she explained and demo’d how to sabre a bottle of Champagne — was single serving bottles of Champagne (complete with straw) and a bowl of popcorn. Now that’s an adult indulgence I am extremely excited about. Just think: Valentine’s Day, a great movie — in the DVD player because I’m getting too impatient to cough up over ten dollars just for the experience of dealing with chattering people behind me who smack too loudly on their movie food for me to hear the actors on the screen with any sort of comfort — and tiny bottles of Champagne that will play beautifully off a big bowl of buttered popcorn. I think I might even ask my husband to join me.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To experience this episode of The Josh Kornbluth Show:\u003c/strong>\u003cbr>\nGet the \u003ca href=\"http://blogs.kqed.org/joshkornbluth/?page_id=138\">podcast\u003c/a>, \u003ca href=\"http://www.kqed.org/.stream/anon/tv/josh/jks206iPod_Hi.mp4\">download now\u003c/a>, or \u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/josh/josh206bb.rm.ram\">stream the video\u003c/a> (requires Real)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-josh2.jpg\" alt=\"Leslie Sbrocco on The Josh Kornbluth Show\" hspace=\"3\">\u003c/p>\n\u003cp>I have never watched \u003ca href=\"http://blogs.kqed.org/joshkornbluth/\">\u003ci>The Josh Kornbluth Show\u003c/i>\u003c/a> but I had a good excuse in the appearance of \u003ci>Check, Please! Bay Area\u003c/i>‘s very own Leslie Sbrocco as one of Josh’s featured guests.\u003c/p>\n\u003cp>In this particular episode, Leslie undertakes to explain some basics of wine drinking to oeno-novice Josh and also pairs a few rather interesting foods with certain wines. First, Leslie explained her four basic “S”es of wine tasting: See, Swirl, Smell, Sip, and Spit/Swallow. I only presume there’s a possibility of swallow even if she didn’t expressly say so. I mean, I’ve definitely seen Leslie swallow — well, all you viewers have seen her swallow — her wine.\u003c/p>\n\u003cp>Starting off with the swirl, Josh hysterically assumed that we swirl our wine “in order to make the wine lose its confidence and disorient it.” Not quite, Josh. Leslie redirected his thoughts and said that we swirl our wine to make the aromas pop and become fully realized within our glass.\u003c/p>\n\u003cp>I’m a fairly regular wine drinker and passed my wine course in culinary school with flying spittoons, so all of Leslie’s directions about how to identify, swirl, and taste wines was fine and dandy for the beginners in the viewing audience but what I found really fascinating was the food and wine pairings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, Leslie started off with a fairly basic and easily recognized pairing: Thai food (Pad Thai, I believe) and Riesling or rosé. Josh was quite impressed with and excited by the Riesling pairing, but felt he could leave the rosé.\u003c/p>\n\u003cp>Next, Leslie presented a thickly piled pastrami sandwich and invited Josh to try it with a California Zinfandel called Seven Deadly Zins — oh, those punny Zinfandel makers! — and an Australian Shiraz that Leslie described as peppery with lots of juicy fruit. Josh loved the deli delight with the Aussie Shiraz but wasn’t tempted to Zin with the California offering. See? I can do it too!\u003c/p>\n\u003cp>Moving to the sweeter side of things, Leslie had Josh try Rice Krispie treats with a late-harvest Riesling and a late-harvest Oregon Pinot Gris. Josh said while he appreciated and respected where Leslie was going with the Riesling, he adored the Rice Krispie treats with the Pinot Gris.\u003c/p>\n\u003cp>Leslie’s final pairing — before she explained and demo’d how to sabre a bottle of Champagne — was single serving bottles of Champagne (complete with straw) and a bowl of popcorn. Now that’s an adult indulgence I am extremely excited about. Just think: Valentine’s Day, a great movie — in the DVD player because I’m getting too impatient to cough up over ten dollars just for the experience of dealing with chattering people behind me who smack too loudly on their movie food for me to hear the actors on the screen with any sort of comfort — and tiny bottles of Champagne that will play beautifully off a big bowl of buttered popcorn. I think I might even ask my husband to join me.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To experience this episode of The Josh Kornbluth Show:\u003c/strong>\u003cbr>\nGet the \u003ca href=\"http://blogs.kqed.org/joshkornbluth/?page_id=138\">podcast\u003c/a>, \u003ca href=\"http://www.kqed.org/.stream/anon/tv/josh/jks206iPod_Hi.mp4\">download now\u003c/a>, or \u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/josh/josh206bb.rm.ram\">stream the video\u003c/a> (requires Real)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"marketplace": {
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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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"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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"radiolab": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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"info": "",
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"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
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"ted-radio-hour": {
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"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
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