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"content": "\u003cp>Check, Please! Bay Area’s second season DJ Special episode (292) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Cha Cha Cha\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=81\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=84\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Ninna Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=69\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=72\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Nob Hill Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=102\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=216\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH VIDEO ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/AccBszGTDH8&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp292iPod_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/dj3.jpg\" alt=\"DJ Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dj4.jpg\" alt=\"DJ Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dj5.jpg\" alt=\"DJ Special \" hspace=\"3\">\u003cbr>\nSylvia Chacon (Star 101.3), Marcus Osborne (98.1 Kiss FM), Miranda Wilson (Smooth Jazz KKSF 103.7)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2d.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kicking back with three DJs is something that I could do on a weekly basis. We had a fabulous time! While dishing about three previously-aired restaurants, Sylvia, Miranda, Marcus, and I sipped the powerhouse \u003cstrong>2003 Syrah from Napa’s Cosentino\u003c/strong> winery. It definitely lubed the conversation gears with its hearty, high-alcohol character.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season DJ Special episode (292) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Cha Cha Cha\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=81\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=84\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Ninna Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=69\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=72\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Nob Hill Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=102\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=216\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH VIDEO ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/AccBszGTDH8&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp292iPod_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/dj3.jpg\" alt=\"DJ Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dj4.jpg\" alt=\"DJ Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dj5.jpg\" alt=\"DJ Special \" hspace=\"3\">\u003cbr>\nSylvia Chacon (Star 101.3), Marcus Osborne (98.1 Kiss FM), Miranda Wilson (Smooth Jazz KKSF 103.7)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2d.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kicking back with three DJs is something that I could do on a weekly basis. We had a fabulous time! While dishing about three previously-aired restaurants, Sylvia, Miranda, Marcus, and I sipped the powerhouse \u003cstrong>2003 Syrah from Napa’s Cosentino\u003c/strong> winery. It definitely lubed the conversation gears with its hearty, high-alcohol character.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Cha Cha Cha: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=81\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch DJ Special episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp292iPod_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/chachacha5.jpg\" alt=\"Cha Cha Cha\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chachacha2.jpg\" alt=\"Cha Cha Cha\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chachacha1.jpg\" alt=\"Cha Cha Cha\" hspace=\"3\">\u003cbr>\nCuban style steak with sautéed onions, black beans, rice, and yucca; Special of Seared Tuna with Red Beets and Lentils; El Mango Tango\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-chacon.jpg\" alt=\"Sylvia Chacon\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sylvia Chacon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio DJ Star 101.3\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Cha Cha Cha\u003cstrong>\u003cbr>\nReviewed Cha Cha Cha:\u003c/strong> Tuesday, November 28, 2006\u003c/p>\n\u003cp>I love the atmosphere of this restaurant! It says, “Come in, eat, and have fun!” Although there wasn’t any live music, they do have a pretty nice sound system cranking out Latin flavored tunes — a real Cha Cha Cha beat going on there. My little girl shimmied her shoulders while eating practically the entire time. A great family restaurant! We had so much fun! I think she ate more than usual because she was working up a healthy appetite while dancing in her seat. So much for the proper way of having your napkin placed neatly over your lap and quietly waiting for the meal to arrive with folded hands. In fact, I even caught myself giving her a couple of dance tips. I just might have had more fun than she did — that’s a tough one!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The decor is outstanding. Very colorful. Some of the walls are decorated in fabulous fabrics that shimmer, and there are beads and feathers in various scenes. It almost reminds me of a samba costume or a Carnaval parade. Each scene on the wall is different — there is so much to look at, there is so much to figure out. Not sure I figured out anything! It’s holiday time, so there were plenty of festive lights and ornaments adding to the fun. In fact, I say leave them up all year long — at Cha Cha Cha, anything goes. It was just about to get dark when we arrived, so the waiters lit the candles on the tables. The candles are beautiful, each table had a different colored glass candle. Talk about colorful light, it was romantic and fun at the same time. Great combination, don’t you think?\u003c/p>\n\u003cp>The food was great. The portions were huge! I had a chicken dish as an appetizer and a chicken dish as my main course. The chicken was tender and juicy. It was interesting to compare the two. Although they were both chicken dishes, they really owned their own title. The Spanish rice was juicy as well. I can’t stand dry rice! I loved the addition of vegetables they throw into it. My jerk chicken was served with white rice, and my Arroz con Pollo was served with Spanish rice. Just like the chicken, the two rice dishes were equally good, yet very different from each other. This is where I appreciate flavors and what you can do just by changing up the spices. FABULOUS!\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/miranda-wilson.jpg\" alt=\"Miranda Wilson\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Miranda Wilson\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio DJ Smooth Jazz KKSF 103.7\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ninna Restaurant\u003cbr>\n\u003cstrong>Reviewed Cha Cha Cha:\u003c/strong> Thursday, November 23, 2006\u003c/p>\n\u003cp> Oh, it’s been a while since I visited good old Haight Street! It was one of my favorite haunts in my college years. The crowd and the funky vibe of Cha Cha Cha was kind of a retro experience. It brought me back to the days when I went to a restaurant to hang out and not for the food. Ouch! I visit the Caribbean every year. So after a long hard day, the rhythm of reggae music and the funky jungle decor rejuvenated my spirit! The joint was jumpin’ with the 30-40 something crowd. Tapas are Cha Cha Cha’s specialty.\u003c/p>\n\u003cp>An efficient waiter brought us the obligatory chips and salsa, and I dug the pitcher of sangria. The calamari was tasty, but the garlic aioli sauce tasted like mayonnaise. We also had jerk chicken with white rice. It’s all about the jerk. Yuck! It reminded me of Worcester sauce. As for the plantains, they were perfect. I even tolerated the black bean with a dollop or two of sour cream. We should have had seafood. I heard a lot about the mussels but mistakenly ordered chicken wings with guava chipotle glaze. Who can overcook chicken wings? Somebody in the kitchen did and slapped some glaze over ‘em. Dessert? Nope.\u003c/p>\n\u003cp>My stomach sounded like \u003ci>Stars Wars\u003c/i> the next morning. There’s got to be a reason all those folks appeared after work on a Thursday evening. One day I’ll return. As soon as my stomach settles down.\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/marcus-osborne.jpg\" alt=\"Marcus Osborne\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Marcus Osborne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio DJ 98.1 KISS FM\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nob Hill Cafe\u003cbr>\n\u003cstrong>Reviewed Cha Cha Cha:\u003c/strong> Saturday, November 25, 2006\u003c/p>\n\u003cp>Cha Cha Cha was kind of a funky hangout joint. On this night, it was packed. Very funny decor and atmosphere. Big cupids were hanging from the ceiling, which seemed appropriate because as I sat at the bar waiting for service, I couldn’t help but notice two couples having full-on makeout sessions! Get a room, folks!\u003c/p>\n\u003cp>One thing that kind of bugged me was the fact that the bar didn’t sell margaritas! What’s up with that? They only sold beer, wine, and sodas! The service was okay. The waitstaff was friendly enough, but when I walked into Cha Cha Cha, I stood in the front waiting for the hostess for almost ten minutes! I did finally get seated at the bar where I ordered my Caesar Salad and Shrimp with Cream Sauce. And it was very good. I could have gone for more shrimp, but that’s just me being greedy. The Caesar salad was just okay. But after sitting in the lobby where I had to wait an extended period of time, and then having to sit at the bar, and having my server disappear for another ten minutes, I thought to myself, “This had better be great!” And it wasn’t.\u003c/p>\n\u003cp>Cha Cha Cha was a pretty loud place, perfect for an after-work happy hour, but I wouldn’t take a date there in spite of the two couples making out! This is definitely a place people go to more for the atmosphere than for the food. The loud music makes for a lively evening, but I get the feeling that the music and the crazy colorful decorations are meant to distract you from the food, which is okay but not great.\u003c/p>\n\u003cp>I loved the fact that we get tootsie rolls instead of the usual after dinner mint! Would I come back? Sure..but I went to Cha, Cha, Cha, alone…I’d have to go back with a group of friends next time.\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/ron.jpg\" alt=\"Ron\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Ron\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Episcopal Priest\u003cbr>\n\u003cstrong>Location:\u003c/strong> Dublin\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cha Cha Cha\u003cbr>\n\u003cstrong>Reviewed Cha Cha Cha:\u003c/strong> Wednesday, January 4, 2006\u003c/p>\n\u003cp>My mother-in-law has always said (and believe me she came to Cha Cha Cha), “You can never judge a good restaurant by how it looks from the outside.” How right she is. I visited the Cha Cha Cha in the Haight/Ashbury district, and the outside (as well as the inside) of the place is as quirky as the area in which it is situated! However, after stepping inside the restaurant, what we encountered was very welcoming: an inviting, knowledgeable, prompt staff, delicious tapas, and heavenly desserts made for one intoxicating formula. Indeed, I have a mother who came from Cuba and as a boy I would indulge in many of the items found at Cha Cha Cha: jerk chicken, Spanish rice, and plantanos were a regular bill of fare growing up. I never believed I’d find such flavors in the City by the Bay, and thank heaven for establishment. Indeed, the food speaks for itself. You can choose to enjoy a few tapas, either by yourself or with friends. Or you can splurge by having a main meal and the enjoying dessert. Either way, it’s a fulfilling dining experience. While my wife, my mother-in-law, and myself went over the top (we had everything), the tapas alone would have satisfied us. The jerk chicken was spicy but not overly so (again, I’m not crazy about dark chicken, so I wasn’t as pleased with this dish) and the Fried Plantanos Maduros came with a black bean sauce and little bit of sour cream for color and contrast. The plantanos were sweet and exceptional. The sauce in which the Cajan shrimp came in would prick you mildly with its heat but was succulent and very good. And finally, the zucchini was just beyond words! In fact, my wife and I crossed forks over the final pieces because it was so good!\u003c/p>\n\u003cp>The main courses were very well done too. The Pargo Rojo, a Pacific red snapper steamed in a banana leaf, took us by surprise. At first, we thought the fish was o.k. and seasoned well, but actually a little dry. However, as soon as we noticed the banana dressing intended for this fish, and once we put both in our mouths, we knew this was a dish that was on another level. The fish “flew” in our mouths with wonderful flavors and a sauntering of seasonings with bananas.\u003cbr>\nThe Bistek Encebollado — a “Cuban Style” New York steak marinated in garlic and oregano comes with caramelized onions and rice, black beans, and “yucca con mojo” — was so good I didn’t want to share! The steak was tender, juicy, well-seasoned and delicious. And needless to say, the sangria (share some with an enemy…it’s that good, says the proprietor) washed down everything with great flavor and complemented our meal superbly.\u003c/p>\n\u003cp>However, it was the dessert that was a wonderful surprise. At our initial viewing, we were disappointed that most of the desserts were either mousse or cheesecake. Sounds like nothing spectacular until it’s brought out and consumed. Unbelievable! The El Tango Mango was tart and pleasant to the palate, the Maui Wowee was rich with hints of raspberries and white chocolate. But it was the flan that was the greatest surprise. Let it be known that I hate flan. All too often flan is either burnt or slimy or burnt and slimy. This caramel flan was so incredibly fresh and so surprisingly good I “got religion” about flan…well, maybe only this flan. It rounded out the experience and took the edge off the bill!\u003c/p>\n\u003cp>In conclusion, my wife and mother-in-law insist on coming back. In fact, I was threatened on pain of death not only to bring them back but also to bring our friends. Looks like I’ll be a Cha Cha Cha regular for some time.\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/darron.jpg\" alt=\"Darron\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Darron\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> IT Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chow\u003cbr>\n\u003cstrong>Reviewed Cha Cha Cha:\u003c/strong> Sunday, January 8, 2006\u003c/p>\n\u003cp>Cha Cha Cha showcases the cuisine of the Caribbean and Central and South American cultures with an atmosphere to match. Once you step foot into the restaurant, you feel like you have been transported to the Caribbean where cement floors and block walls provide a muse for local artists to display their cultural heritage in any way, shape or form. There are only a few booths, which are hard to get, and most of the tables can handle only up to four people. The music energizes the room while the heavenly smells from the kitchen awaken your senses. However, it may be a little more difficult to hold conversations when some songs explode throughout the room.\u003c/p>\n\u003cp>The menu is small, but that’s because they spend more time in perfecting the dishes than providing a great deal of variety. We began with a pitcher of their world-famous sangria. This is the drink of the gods! The flavors of the citrus, apple, and red wine blend so well that you have to remind yourself that it’s wine. Complimentary chips and salsa are provided to help calm your hunger while you focus on ordering one of many great dishes. The chips are crispy and the salsa is fresh. My table ordered ceviche and fried platanos for appetizers. The ceviche was perfectly made. The medley of scallops, shrimp, calamari, onions, cilantro, and tomatoes were nicely blended with a perfect amount of lime juice that did not overcook the seafood. The fried platanos were crisp on the outside and moist on the inside. The platanos were sweet and blended nicely with the mashed black beans on the bottom of the plate. The beans also had a nice, chocolate-like flavor that made this Cuban dish one of the best I’ve had.\u003c/p>\n\u003cp>I ordered the Cuban-style steak with sautéed onions, black beans, rice, and yucca as my entrée. The steak was prepared medium-rare and was very juicy and tender. The flavors of the marinade added complexity and flavor to the meat. The sautéed onions were well prepared and kept their texture and structure. The black beans were nicely seasoned and added diversity to the dish. The Spanish rice was moist with a hint of cumin. The boiled yucca was a pleasant surprise. Its texture and flavor is much like a potato, but lighter; and again, added regional diversity to the dish.\u003c/p>\n\u003cp>For dessert, I ordered the mango angel food cake with raspberry sauce. What an amazing dessert! The presentation was more like a strawberry cheesecake, but the flavor was definitely Caribbean. The top layer was a mango mousse and the bottom layer was angel food. The juxtaposition of the two textures pleased my palate. The raspberry sauce was exactly what the dessert needed to maximize and harmonize the flavors.\u003c/p>\n\u003cp>After a pitcher of sangria and a few Latin songs, you definitely feel in a festive mood at Cha Cha Cha. The food is definitely authentic, but the service could use some adjusting. I didn’t care for the “seat yourself” process because the orders were not taken in order of seating. This could be frustrating if you arrive early and the latecomers get to order first. However, I would definitely come back on a Sunday afternoon to enjoy the music and sangria!\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/mimi.jpg\" alt=\"Mimi\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mimi\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Agent\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Firefly\u003cbr>\n\u003cstrong>Reviewed Cha Cha Cha:\u003c/strong> Wednesday, January 4, 2006\u003c/p>\n\u003cp>Parking in the Haight area can be challenging at times. It took about ten minutes to find a spot and when I did it was very close to the restaurant.\u003c/p>\n\u003cp>Cha Cha Cha lives up to its name in the activity that you experience when you walk through their doors. The bar area, where I ate dinner, had walls painted red with tons of religious icons decorating the walls and framed mirrors. An assortment of musical instruments, various sized guitars, tambourine, and gourds adorned the shelf behind the bar. There were also carved wood tribal sculptures and masks. Lots of tall plants throughout the restaurant gave a tropical feel. Behind me on a wall of brick, was an exhibition of color photographs by local artist Umi Vaughan, depicting scenes of everyday life in Cuba. The business of the decor and rhythm of the Afro-Cuban beat kept your senses engaged. For the young, it’s a place to hang out and groove. It was at the end of my meal when I realized that I was sitting next to a colleague of mine, Allison K, a rising star at Pacific Union. She eats at Cha Cha Cha regularly and really likes the tapas and fun atmosphere. You could see an eclectic group of diners from all neighborhoods enjoying themselves. It was busy on a Wednesday evening. I wondered what kind of energy more patrons would bring on the weekends. It’s definitely a fun place to be. Festive in the Mardi Gras Spirit.\u003c/p>\n\u003cp>The woman behind the counter brought me a menu, silverware, and salsa and chips as soon as I was seated. It took me a while to decide what I wanted to order. She came back a few times to see if I was ready. I started with the seared ahi tuna with lentils and red beets. The tuna was nicely prepared, not seared but medium rare, which I prefer; still moist, meaty and flavorful. I love beets. The beets were quartered and nicely dressed in a light vinaigrette that didn’t overpower the flavor of the beets. They were yummy. The lentils had a cumin and lemon flavor that was a nice accent on the plate. Overall a nice combination\u003c/p>\n\u003cp>My next choices where based on trying out foods that I think my sixteen and eleven-year-old sons might like. The first dish that I ordered was the Spanish rice and black beans with sour cream. Rice and beans are always a good staple food for anyone but particularly for kids. It’s healthy and filling. In the micro biotic world, it’s a perfect protein and a great vegetarian dish, provided no meat products are used in the preparation. I didn’t taste any meat products that I could discern. I liked this particular combination. Spanish rice, with a hint of tomato flavor, sour cream, and green olives made the combination more interesting. I added some of the fire-roasted salsa to jazz it up a bit, but it was still good on its own.\u003c/p>\n\u003cp>The warm spinach salad with bacon and mushrooms. This was a surprising dish. I usually think of salads as being light. Not this salad. The combination of the warm creamy dressing and hot bacon gave the spinach salad a meaty and hearty texture. It had a rich flavor that made this particular combination more substantial, almost gamey in flavor. It’s unusual to think about salads as being filling, but this one was. I think the kids would like it. They eat leafy greens and like bacon. I certainly liked it and could have it as a meal. The sangria that they served was fruity without being sweet. It was definitely the drink of the night. Most of the diners at the counter had either glasses or pitchers of sangria. I had a glass and really enjoyed it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A great place to eat considering the quality of the food and price. I don’t like the feel of the Haight at night because of the concentration of homeless that live and hang out there. It’s disturbing to walk by men who clearly have been out in the elements and are on drugs, drunk, or clearly have mental health issues. The invisible people. It’s a sad commentary on our culture. That, however, didn’t impact the success of the restaurant.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1801 Haight Street (at Shrader Street)\r\nSan Francisco, CA 94117\r\n\u003cstrong>Phone:\u003c/strong> 415-386-7670\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cha3.com\">www.cha3.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Caribbean-Cuban\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2006",
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"headline": "Cha Cha Cha: Reviews",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Cha Cha Cha: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=81\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch DJ Special episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp292iPod_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/chachacha5.jpg\" alt=\"Cha Cha Cha\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chachacha2.jpg\" alt=\"Cha Cha Cha\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chachacha1.jpg\" alt=\"Cha Cha Cha\" hspace=\"3\">\u003cbr>\nCuban style steak with sautéed onions, black beans, rice, and yucca; Special of Seared Tuna with Red Beets and Lentils; El Mango Tango\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-chacon.jpg\" alt=\"Sylvia Chacon\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sylvia Chacon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio DJ Star 101.3\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Cha Cha Cha\u003cstrong>\u003cbr>\nReviewed Cha Cha Cha:\u003c/strong> Tuesday, November 28, 2006\u003c/p>\n\u003cp>I love the atmosphere of this restaurant! It says, “Come in, eat, and have fun!” Although there wasn’t any live music, they do have a pretty nice sound system cranking out Latin flavored tunes — a real Cha Cha Cha beat going on there. My little girl shimmied her shoulders while eating practically the entire time. A great family restaurant! We had so much fun! I think she ate more than usual because she was working up a healthy appetite while dancing in her seat. So much for the proper way of having your napkin placed neatly over your lap and quietly waiting for the meal to arrive with folded hands. In fact, I even caught myself giving her a couple of dance tips. I just might have had more fun than she did — that’s a tough one!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The decor is outstanding. Very colorful. Some of the walls are decorated in fabulous fabrics that shimmer, and there are beads and feathers in various scenes. It almost reminds me of a samba costume or a Carnaval parade. Each scene on the wall is different — there is so much to look at, there is so much to figure out. Not sure I figured out anything! It’s holiday time, so there were plenty of festive lights and ornaments adding to the fun. In fact, I say leave them up all year long — at Cha Cha Cha, anything goes. It was just about to get dark when we arrived, so the waiters lit the candles on the tables. The candles are beautiful, each table had a different colored glass candle. Talk about colorful light, it was romantic and fun at the same time. Great combination, don’t you think?\u003c/p>\n\u003cp>The food was great. The portions were huge! I had a chicken dish as an appetizer and a chicken dish as my main course. The chicken was tender and juicy. It was interesting to compare the two. Although they were both chicken dishes, they really owned their own title. The Spanish rice was juicy as well. I can’t stand dry rice! I loved the addition of vegetables they throw into it. My jerk chicken was served with white rice, and my Arroz con Pollo was served with Spanish rice. Just like the chicken, the two rice dishes were equally good, yet very different from each other. This is where I appreciate flavors and what you can do just by changing up the spices. FABULOUS!\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/miranda-wilson.jpg\" alt=\"Miranda Wilson\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Miranda Wilson\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio DJ Smooth Jazz KKSF 103.7\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ninna Restaurant\u003cbr>\n\u003cstrong>Reviewed Cha Cha Cha:\u003c/strong> Thursday, November 23, 2006\u003c/p>\n\u003cp> Oh, it’s been a while since I visited good old Haight Street! It was one of my favorite haunts in my college years. The crowd and the funky vibe of Cha Cha Cha was kind of a retro experience. It brought me back to the days when I went to a restaurant to hang out and not for the food. Ouch! I visit the Caribbean every year. So after a long hard day, the rhythm of reggae music and the funky jungle decor rejuvenated my spirit! The joint was jumpin’ with the 30-40 something crowd. Tapas are Cha Cha Cha’s specialty.\u003c/p>\n\u003cp>An efficient waiter brought us the obligatory chips and salsa, and I dug the pitcher of sangria. The calamari was tasty, but the garlic aioli sauce tasted like mayonnaise. We also had jerk chicken with white rice. It’s all about the jerk. Yuck! It reminded me of Worcester sauce. As for the plantains, they were perfect. I even tolerated the black bean with a dollop or two of sour cream. We should have had seafood. I heard a lot about the mussels but mistakenly ordered chicken wings with guava chipotle glaze. Who can overcook chicken wings? Somebody in the kitchen did and slapped some glaze over ‘em. Dessert? Nope.\u003c/p>\n\u003cp>My stomach sounded like \u003ci>Stars Wars\u003c/i> the next morning. There’s got to be a reason all those folks appeared after work on a Thursday evening. One day I’ll return. As soon as my stomach settles down.\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/marcus-osborne.jpg\" alt=\"Marcus Osborne\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Marcus Osborne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio DJ 98.1 KISS FM\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nob Hill Cafe\u003cbr>\n\u003cstrong>Reviewed Cha Cha Cha:\u003c/strong> Saturday, November 25, 2006\u003c/p>\n\u003cp>Cha Cha Cha was kind of a funky hangout joint. On this night, it was packed. Very funny decor and atmosphere. Big cupids were hanging from the ceiling, which seemed appropriate because as I sat at the bar waiting for service, I couldn’t help but notice two couples having full-on makeout sessions! Get a room, folks!\u003c/p>\n\u003cp>One thing that kind of bugged me was the fact that the bar didn’t sell margaritas! What’s up with that? They only sold beer, wine, and sodas! The service was okay. The waitstaff was friendly enough, but when I walked into Cha Cha Cha, I stood in the front waiting for the hostess for almost ten minutes! I did finally get seated at the bar where I ordered my Caesar Salad and Shrimp with Cream Sauce. And it was very good. I could have gone for more shrimp, but that’s just me being greedy. The Caesar salad was just okay. But after sitting in the lobby where I had to wait an extended period of time, and then having to sit at the bar, and having my server disappear for another ten minutes, I thought to myself, “This had better be great!” And it wasn’t.\u003c/p>\n\u003cp>Cha Cha Cha was a pretty loud place, perfect for an after-work happy hour, but I wouldn’t take a date there in spite of the two couples making out! This is definitely a place people go to more for the atmosphere than for the food. The loud music makes for a lively evening, but I get the feeling that the music and the crazy colorful decorations are meant to distract you from the food, which is okay but not great.\u003c/p>\n\u003cp>I loved the fact that we get tootsie rolls instead of the usual after dinner mint! Would I come back? Sure..but I went to Cha, Cha, Cha, alone…I’d have to go back with a group of friends next time.\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/ron.jpg\" alt=\"Ron\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Ron\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Episcopal Priest\u003cbr>\n\u003cstrong>Location:\u003c/strong> Dublin\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cha Cha Cha\u003cbr>\n\u003cstrong>Reviewed Cha Cha Cha:\u003c/strong> Wednesday, January 4, 2006\u003c/p>\n\u003cp>My mother-in-law has always said (and believe me she came to Cha Cha Cha), “You can never judge a good restaurant by how it looks from the outside.” How right she is. I visited the Cha Cha Cha in the Haight/Ashbury district, and the outside (as well as the inside) of the place is as quirky as the area in which it is situated! However, after stepping inside the restaurant, what we encountered was very welcoming: an inviting, knowledgeable, prompt staff, delicious tapas, and heavenly desserts made for one intoxicating formula. Indeed, I have a mother who came from Cuba and as a boy I would indulge in many of the items found at Cha Cha Cha: jerk chicken, Spanish rice, and plantanos were a regular bill of fare growing up. I never believed I’d find such flavors in the City by the Bay, and thank heaven for establishment. Indeed, the food speaks for itself. You can choose to enjoy a few tapas, either by yourself or with friends. Or you can splurge by having a main meal and the enjoying dessert. Either way, it’s a fulfilling dining experience. While my wife, my mother-in-law, and myself went over the top (we had everything), the tapas alone would have satisfied us. The jerk chicken was spicy but not overly so (again, I’m not crazy about dark chicken, so I wasn’t as pleased with this dish) and the Fried Plantanos Maduros came with a black bean sauce and little bit of sour cream for color and contrast. The plantanos were sweet and exceptional. The sauce in which the Cajan shrimp came in would prick you mildly with its heat but was succulent and very good. And finally, the zucchini was just beyond words! In fact, my wife and I crossed forks over the final pieces because it was so good!\u003c/p>\n\u003cp>The main courses were very well done too. The Pargo Rojo, a Pacific red snapper steamed in a banana leaf, took us by surprise. At first, we thought the fish was o.k. and seasoned well, but actually a little dry. However, as soon as we noticed the banana dressing intended for this fish, and once we put both in our mouths, we knew this was a dish that was on another level. The fish “flew” in our mouths with wonderful flavors and a sauntering of seasonings with bananas.\u003cbr>\nThe Bistek Encebollado — a “Cuban Style” New York steak marinated in garlic and oregano comes with caramelized onions and rice, black beans, and “yucca con mojo” — was so good I didn’t want to share! The steak was tender, juicy, well-seasoned and delicious. And needless to say, the sangria (share some with an enemy…it’s that good, says the proprietor) washed down everything with great flavor and complemented our meal superbly.\u003c/p>\n\u003cp>However, it was the dessert that was a wonderful surprise. At our initial viewing, we were disappointed that most of the desserts were either mousse or cheesecake. Sounds like nothing spectacular until it’s brought out and consumed. Unbelievable! The El Tango Mango was tart and pleasant to the palate, the Maui Wowee was rich with hints of raspberries and white chocolate. But it was the flan that was the greatest surprise. Let it be known that I hate flan. All too often flan is either burnt or slimy or burnt and slimy. This caramel flan was so incredibly fresh and so surprisingly good I “got religion” about flan…well, maybe only this flan. It rounded out the experience and took the edge off the bill!\u003c/p>\n\u003cp>In conclusion, my wife and mother-in-law insist on coming back. In fact, I was threatened on pain of death not only to bring them back but also to bring our friends. Looks like I’ll be a Cha Cha Cha regular for some time.\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/darron.jpg\" alt=\"Darron\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Darron\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> IT Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chow\u003cbr>\n\u003cstrong>Reviewed Cha Cha Cha:\u003c/strong> Sunday, January 8, 2006\u003c/p>\n\u003cp>Cha Cha Cha showcases the cuisine of the Caribbean and Central and South American cultures with an atmosphere to match. Once you step foot into the restaurant, you feel like you have been transported to the Caribbean where cement floors and block walls provide a muse for local artists to display their cultural heritage in any way, shape or form. There are only a few booths, which are hard to get, and most of the tables can handle only up to four people. The music energizes the room while the heavenly smells from the kitchen awaken your senses. However, it may be a little more difficult to hold conversations when some songs explode throughout the room.\u003c/p>\n\u003cp>The menu is small, but that’s because they spend more time in perfecting the dishes than providing a great deal of variety. We began with a pitcher of their world-famous sangria. This is the drink of the gods! The flavors of the citrus, apple, and red wine blend so well that you have to remind yourself that it’s wine. Complimentary chips and salsa are provided to help calm your hunger while you focus on ordering one of many great dishes. The chips are crispy and the salsa is fresh. My table ordered ceviche and fried platanos for appetizers. The ceviche was perfectly made. The medley of scallops, shrimp, calamari, onions, cilantro, and tomatoes were nicely blended with a perfect amount of lime juice that did not overcook the seafood. The fried platanos were crisp on the outside and moist on the inside. The platanos were sweet and blended nicely with the mashed black beans on the bottom of the plate. The beans also had a nice, chocolate-like flavor that made this Cuban dish one of the best I’ve had.\u003c/p>\n\u003cp>I ordered the Cuban-style steak with sautéed onions, black beans, rice, and yucca as my entrée. The steak was prepared medium-rare and was very juicy and tender. The flavors of the marinade added complexity and flavor to the meat. The sautéed onions were well prepared and kept their texture and structure. The black beans were nicely seasoned and added diversity to the dish. The Spanish rice was moist with a hint of cumin. The boiled yucca was a pleasant surprise. Its texture and flavor is much like a potato, but lighter; and again, added regional diversity to the dish.\u003c/p>\n\u003cp>For dessert, I ordered the mango angel food cake with raspberry sauce. What an amazing dessert! The presentation was more like a strawberry cheesecake, but the flavor was definitely Caribbean. The top layer was a mango mousse and the bottom layer was angel food. The juxtaposition of the two textures pleased my palate. The raspberry sauce was exactly what the dessert needed to maximize and harmonize the flavors.\u003c/p>\n\u003cp>After a pitcher of sangria and a few Latin songs, you definitely feel in a festive mood at Cha Cha Cha. The food is definitely authentic, but the service could use some adjusting. I didn’t care for the “seat yourself” process because the orders were not taken in order of seating. This could be frustrating if you arrive early and the latecomers get to order first. However, I would definitely come back on a Sunday afternoon to enjoy the music and sangria!\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/mimi.jpg\" alt=\"Mimi\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mimi\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Agent\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Firefly\u003cbr>\n\u003cstrong>Reviewed Cha Cha Cha:\u003c/strong> Wednesday, January 4, 2006\u003c/p>\n\u003cp>Parking in the Haight area can be challenging at times. It took about ten minutes to find a spot and when I did it was very close to the restaurant.\u003c/p>\n\u003cp>Cha Cha Cha lives up to its name in the activity that you experience when you walk through their doors. The bar area, where I ate dinner, had walls painted red with tons of religious icons decorating the walls and framed mirrors. An assortment of musical instruments, various sized guitars, tambourine, and gourds adorned the shelf behind the bar. There were also carved wood tribal sculptures and masks. Lots of tall plants throughout the restaurant gave a tropical feel. Behind me on a wall of brick, was an exhibition of color photographs by local artist Umi Vaughan, depicting scenes of everyday life in Cuba. The business of the decor and rhythm of the Afro-Cuban beat kept your senses engaged. For the young, it’s a place to hang out and groove. It was at the end of my meal when I realized that I was sitting next to a colleague of mine, Allison K, a rising star at Pacific Union. She eats at Cha Cha Cha regularly and really likes the tapas and fun atmosphere. You could see an eclectic group of diners from all neighborhoods enjoying themselves. It was busy on a Wednesday evening. I wondered what kind of energy more patrons would bring on the weekends. It’s definitely a fun place to be. Festive in the Mardi Gras Spirit.\u003c/p>\n\u003cp>The woman behind the counter brought me a menu, silverware, and salsa and chips as soon as I was seated. It took me a while to decide what I wanted to order. She came back a few times to see if I was ready. I started with the seared ahi tuna with lentils and red beets. The tuna was nicely prepared, not seared but medium rare, which I prefer; still moist, meaty and flavorful. I love beets. The beets were quartered and nicely dressed in a light vinaigrette that didn’t overpower the flavor of the beets. They were yummy. The lentils had a cumin and lemon flavor that was a nice accent on the plate. Overall a nice combination\u003c/p>\n\u003cp>My next choices where based on trying out foods that I think my sixteen and eleven-year-old sons might like. The first dish that I ordered was the Spanish rice and black beans with sour cream. Rice and beans are always a good staple food for anyone but particularly for kids. It’s healthy and filling. In the micro biotic world, it’s a perfect protein and a great vegetarian dish, provided no meat products are used in the preparation. I didn’t taste any meat products that I could discern. I liked this particular combination. Spanish rice, with a hint of tomato flavor, sour cream, and green olives made the combination more interesting. I added some of the fire-roasted salsa to jazz it up a bit, but it was still good on its own.\u003c/p>\n\u003cp>The warm spinach salad with bacon and mushrooms. This was a surprising dish. I usually think of salads as being light. Not this salad. The combination of the warm creamy dressing and hot bacon gave the spinach salad a meaty and hearty texture. It had a rich flavor that made this particular combination more substantial, almost gamey in flavor. It’s unusual to think about salads as being filling, but this one was. I think the kids would like it. They eat leafy greens and like bacon. I certainly liked it and could have it as a meal. The sangria that they served was fruity without being sweet. It was definitely the drink of the night. Most of the diners at the counter had either glasses or pitchers of sangria. I had a glass and really enjoyed it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A great place to eat considering the quality of the food and price. I don’t like the feel of the Haight at night because of the concentration of homeless that live and hang out there. It’s disturbing to walk by men who clearly have been out in the elements and are on drugs, drunk, or clearly have mental health issues. The invisible people. It’s a sad commentary on our culture. That, however, didn’t impact the success of the restaurant.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Ninna Restaurant: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=69\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/12/28/check-please-bay-area-season-2-dj-special-292/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594058282469/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch DJ Special episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp292iPod_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/ninna6.jpg\" alt=\"Ninna Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ninna7.jpg\" alt=\"Ninna Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ninna5.jpg\" alt=\"Ninna Restaurant\" hspace=\"3\">\u003cbr>\nBaked Chicken Breast with Young Potatoes Simmered in a Tangy Yellow Curry Sauce; Duck Breast with Mashed Potatoes and a Red Wine Reduction Sauce; Bananas Foster\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/miranda-wilson.jpg\" alt=\"Miranda Wilson\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Miranda Wilson\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio DJ Smooth Jazz KKSF 103.7\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ninna Restaurant\u003cbr>\n\u003cstrong>Reviewed Ninna Restaurant:\u003c/strong> Saturday, December 2, 2006\u003c/p>\n\u003cp>My experience at the Thai fusion restaurant, Ninna, was simply fabulous! It was a busy Saturday evening on Piedmont Avenue. If you were driving along Piedmont, you could easily pass this cute little neighborhood spot. There’s plenty of parking in the lot across the street and lots of shops and other restaurants to put on my list to hit up next time. Ninna is very small, so ya gotta make a reservation! Lucky for me, I was the first for dinner. The hostess greeted me at the door with, “Are you Ms. Wilson?” (I think she’s Ninna. Apparently, the owners are Chef Ponnarong and his wife, Ninna.) Hmm, note to self: Greeted at the door by the co-owner who doesn’t need to look at a list to remember my name. Do I feel welcome? Yep! After all, I was dining alone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I ordered wine from the little house list. But I would have preferred the waitress to ask if I wanted to see the list. It’s a good list. The only wine I was curious about was not available by the glass. (A South African wine. I’ll try it next time.) No worries, I’ve been trying to get into Sangiovese instead of Pinot Noir or Merlot. They had Christina Antinori. Whoa! By the time I took my first sip of wine, the place had filled up quickly with very friendly folks who seemed so hungry and happy to be there. In fact the couple next to me, Bruce and his lovely wife, and I were comparing our entrees. Did I mention I sat near the door? But it was totally OK. No draft! The ambiance was warm and lively. Wanna bring kids? If they are wanderers, there’s just not too not enough room.\u003c/p>\n\u003cp>Now for the food….I can still taste it! My starter was a huge Grilled Freshwater Prawn — that almost looked like a baby lobster — placed in a spicy sweet tomato seafood soup, which was dancing with calamari, mussels, baby shrimp, and basil. Very healthy and what flavor! I could have stopped there but nooo! My elegantly presented entree was a Pan Roasted Pork Loin with slightly sweet sautéed Bermuda onions and a pancetta-apple cider reduction with spinach and mashed potatoes. The pork loin was lean, cooked well done, and the knife cut through it like “buttah!” Where is the Thai in the fusion on this menu? I had another bite and found the answer — it’s Mediterranean style cuisine fused with amazing Thai spice. The use of Kaffir lime, s variety of curries, and the spicy sweet flavors explode in your mouth.\u003c/p>\n\u003cp>Did I feel too stuffed for dessert? Nope. The Caramel Custard was delicious. Sweet, but not too much, with a hint of smokiness from the caramel. The food was delightful. The service, very attentive yet not in the way. So, if you want to try a cozy, yet lively neighborhood restaurant with fabulous food, please go to Oakland’s Ninna.\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/marcus-osborne.jpg\" alt=\"Marcus Osborne\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Marcus Osborne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio DJ 98.1 KISS FM\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nob Hill Cafe\u003cbr>\n\u003cstrong>Reviewed Ninna Restaurant:\u003c/strong> Saturday, November 25, 2006\u003c/p>\n\u003cp>I went to Ninna for lunch. Easy to do, because it’s right down the block from where I live! Ninna is a cool little place. And I do mean little! I think some closets are bigger than this place! But all in all, the atmosphere could definitely work as an intimate, cozy place for a date.\u003c/p>\n\u003cp>I went alone for lunch, as I said, but I wouldn’t go there alone for dinner. I’d feel like a complete loser! The service was extremely attentive, which was very cool! I sat near the front of the restaurant near the window and that was pretty cool. Piedmont Avenue is a very busy street with an eclectic array of citizens, so it’s always fun to sit and people watch when you can.\u003c/p>\n\u003cp>Since I was one of the first folks at restaurant, I didn’t have to wait long to be seated. And my food came fairly quickly. So my salad arrived. Okay, let me ask this: since when do salads come on a plate instead of a bowl? With a knife and fork? And not only that, but the salad looked more like three big slices of lettuce than a typical Caesar salad. So there I was cutting my salad with a knife and feeling mighty weird about it! I couldn’t help but think that this was NOT going to be good. The bread was nothing special, but well, it’s just bread, and you can’t really judge a meal based on the bread can ya?\u003c/p>\n\u003cp>So my Linguini Spicy Garlic Chicken and Basil arrived and it looked good. I’m not much into presentation, but the way the linguini sat surrounded by the greenery on the plate was pretty cute. Needless to say, I didn’t eat the greenery — I went straight for the noodles and chicken! And it was great! As a matter of fact, I could go for another plate of that right now! The portion size was perfect, which means it was big! I’d rather a place give me too much food, so that I can take it home, rather than too little where I’m wishing I could go get a burger afterwards! The “spicy” part of the meal comes in three different “heats.” Mild, Medium, and Holy Moses That’s HOT! I chose the medium, and it was just right.\u003c/p>\n\u003cp>But the folks at Ninna got it right. For twenty-five bucks, you get a great, filling meal. And if you’re looking for a nice place to take a date, Ninna would definitely do the trick.\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-chacon.jpg\" alt=\"Sylvia Chacon\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sylvia Chacon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio DJ Star 101.3\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Cha Cha Cha\u003cstrong>\u003cbr>\nReviewed Ninna Restaurant:\u003c/strong> Monday, November 27, 2006\u003c/p>\n\u003cp>This will not go down as a favorite restaurant of mine, however there were some nice things about the dining experience. It’s on Piedmont Ave in Oakland, a lovely area. I enjoyed seeing all the shops and restaurants. What a relief from the mall. After dining, we took a little walk, that was nice.\u003c/p>\n\u003cp>On to the dining experience. The restaurant is extremely small. I’ve been in small restaurants before and I didn’t seem to mind, but this time it got to me. It could have just been the person who was sitting next to me, I’m not sure. He was dining alone and reading a book. He looked like a real nice man, still wearing his tie. He probably just got off work and was trying to unwind and enjoy a nice glass of wine, a wonderful meal, and a good book. The tables were SO close that I was actually nervous that I might tip his glass of wine over with my elbow — I’m not exaggerating! As we proceeded to dine, we found ourselves literally whispering. Not that we were discussing FBI classified information or anything, but because we didn’t want to disturb him.\u003c/p>\n\u003cp>As the evening went on, we pretty much stopped talking, period! Not just because of the nice man sitting next to us, but because of the two people dining across from us as well. We heard EVERYTHING they were saying. It was the guy’s fiftieth birthday, he was there with his wife, and it was his fiftieth birthday. Oh yeah, I already said that. SO DID HE! About a dozen times, he was actually quite cute, told EVERYONE who came in that it was his birthday — strangers and all. We could tell he really enjoyed his wine, if you get my drift. I don’t recommend this restaurant for a first date. If you want to get to know her, so will everyone else! The tables are THAT close.\u003c/p>\n\u003cp>Let’s move on to the positive. The waitress was excellent! Great service throughout! When I walked in, I was greeted with a friendly, sincere smile. I told her I had a reservation, she was expecting me, and I was seated within five seconds. She was extremely attentive and pleasant. If I’m spending my hard earned money going out to eat, this is the kind of service I want. Like any other woman, I work, cook for the family, drive the kids around, and deal with homework. Part of the reason I go out is to take a break and have someone pamper me for a change. We all need that now and then. She pampered me!\u003c/p>\n\u003cp>Now for the food. My cauliflower soup was pretty darn good, but not quite warm enough. Not bad, don’t get me wrong, it just could have been a wee bit warmer. The fresh salmon, grilled with a parmesan pesto topping was WONDERFUL! Big high five to the chef! It was tender and simply mouth watering. I would have liked just a bit more of the topping on the salmon — terrific flavor. The vegetables were very good, cooked to perfection, but I could hardly see them — there weren’t enough, very small portion. Bottom line for me: a good restaurant, not great.\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/sonya1.jpg\" alt=\"Sonya\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sonya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Information Systems Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ninna Restaurant\u003cbr>\n\u003cstrong>Reviewed Ninna Restaurant:\u003c/strong> Wednesday, December 1, 2005\u003c/p>\n\u003cp>Ninna Restaurant is easy to overlook. Its dark awning is between the brilliant neon of the Baja Taqueria on its right and the Piedmont Hairport on its left. The door sits back from the sidewalk, so you can walk right past the entry without realizing it. But you wouldn’t want to do that. You’d want to go inside and be graciously greeted by Ninna herself, and seated at one of the small, white tablecloth covered tables.\u003c/p>\n\u003cp>It is a small place. A narrow strip of a restaurant, with a cloth covered bench along one wall, tables, then chairs facing the wall. Two small tables with chairs go along the opposite wall. Ninna serves as hostess and waitress. She will smile at you and hand you a menu. You will notice her brightly-colored tie against her crisp white shirt. Ninna’s husband, Ponnarong Nimearm-on, is the chef, and you will mostly know him through the skillfully seasoned dishes he prepares. You will settle back, and the sound of light, classical music will transport you away from the busy avenue outside the restaurant window. The décor is homey elegance.\u003c/p>\n\u003cp>If you are thirsty, try a Thai iced tea, flavored with a swirl of sweet condensed milk. If it is lunch, try one of the delicious curry and rice bowls or the penne pasta with bay shrimp, “Pad Thai-style.” But if it is dinner, as it was when I last went, you should try the Baked Chicken Breast with young potatoes simmered in a tangy yellow curry sauce or the Fresh Salmon, grilled with a Parmesan and pesto topping.\u003c/p>\n\u003cp>For starters, we had the Spinach-Cheese Ravioli with red curry sauce. The red curry sauce had just the perfect amount of hot to brighten the flavor of the ricotta and spinach in the ravioli. We weren’t too proud to dip the crusty hot baguette in the remaining sauce on the plate. The soup of the day was carrot with ginger, a creamy purée where the sweetness of the ginger accented the sweetness of the carrot. Each mouthful finished with the vivid warmth of the ginger. The entrée, crispy skin on a boneless breast of chicken that is juicy and delicately seasoned, is served over thinly-sliced potatoes in a yellow curry sauce. Baby red plum tomatoes dot the plate with color. Swish a piece of chicken in the sauce, spear a piece of potato, and taste the marriage of flavors on your tongue. The salmon is served with a thin strip of pesto over the top of a crisply grilled filet. A swirl of peppered oil and balsamic vinegar circle the plate. The salmon melts like butter in your mouth, the brilliant taste of pesto dance across the taste buds.\u003c/p>\n\u003cp>Make sure to save room for dessert. Ninna’s has a must-eat bananas Foster. The outside of the banana slices are caramelized so that the flesh is soft and sweet, yet the inside stays firm. The caramel sauce and bananas are then plated around a mound of vanilla ice cream. The whole thing is topped by a drizzle of chocolate sauce. A sprig of fresh mint and a fanned strawberry complete the picture. If you ate too much but still have a little room, try the tiramisu. The cake inside is firm and not soggy, while the coffee-flavored cream and dusting of cocoa powder lets you satisfy the sweet tooth without feeling over full. Each dish is prepared so that you taste each ingredient and still experience a new flavor as you blend them.\u003c/p>\n\u003cp>Ninna keeps a watchful eye on patrons, coming by at just the perfect time. She is good at remembering a face and very gracious in welcoming you into a true neighborhood find. I always recommend Ninna’s to friends and family. I go there when I need a break after a hard week or when I want to do something special for myself.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dave1.jpg\" alt=\"Dave\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dave\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pharmacist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chapeau!\u003cbr>\n\u003cstrong>Reviewed Ninna Restaurant:\u003c/strong> Wednesday, December 7, 2005\u003c/p>\n\u003cp>Ninna is a charming Mediterranean/Thai fusion restaurant located on a busy section of Piedmont Avenue in Oakland. It is the perfect place for a cozy dinner date. The space is narrow with high ceilings, is warmly decorated in dark oranges and browns with paintings of flowers along the walls, and can seat around twenty people. When I arrived at 7PM on a chilly Tuesday evening, there were only two other diners in the restaurant.\u003c/p>\n\u003cp>As advertised, the menu contains some standard Mediterranean bistro fare (oven-braised lamb shanks, roasted duck breast) with interesting Thai touches (the lamb shanks have a sauce containing kaffir lime leaves). Soup of the day ($4.95) on my visit was a tomato-seafood broth with mussels, calamari, and a grilled freshwater prawn. The slices of calamari were tender, and the seafood-infused tomato broth flavorful and complex. The large, grilled freshwater prawn added a smoky element to this superb dish.\u003c/p>\n\u003cp>My main course was pan-seared fillet of sole with shrimp in a lemon-butter sauce with capers ($19.95). The fish was perfectly cooked and moist, and the capers in the sauce added a nice zing. My dinner companion had seared sea scallops on a bed of roasted eggplant topped with a basil sauce ($17.95). This is the dish I wish I’d ordered. The large scallops were nicely caramelized on the outside and moist and slightly rare at the center. The basil sauce (spicy and slightly sweet) added the perfect Thai element. Although I liked my dish, the scallops were special.\u003c/p>\n\u003cp>The desserts we had were good but lacking the unique touches that marked the appetizers and main courses. We sampled the bananas Foster ($6.95) and caramel custard ($4.95). The bananas in the former were nicely flavored with rum and brown sugar, but were not quite hot enough the contrast with the vanilla ice cream. The caramel on the custard was dark, adding an appealing hint of bitterness to the sugar. The Pinot Grigio we ordered (Placido 2003 from Italy $28) was crisp and fruity and went well with our food. The wine list is decent and ranges from $24 to $90 a bottle with around six selections available by the glass.\u003c/p>\n\u003cp>The size of the restaurant and staff (there was one server with two people in the kitchen on my visit, including the chef!) creates a cozy, friendly dining experience. My only complaint was that, considering the quality of the food and the appealing presentations, everything was served on cold plates. Easily fixable, but a surprising oversight. I would gladly return here with my East Bay friends to enjoy the special food and warm atmosphere of this intimate restaurant.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/wendy1.jpg\" alt=\"Wendy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Wendy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Media\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Red Sea Restaurant\u003cbr>\n\u003cstrong>Reviewed Ninna Restaurant:\u003c/strong> Saturday, December 3, 2005\u003c/p>\n\u003cp>Ninna restaurant on Piedmont Avenue in Oakland is the kind of tiny, windowed bistro that you imagine every rising star chef wants to own themselves. Ninna must have barely thirty seats and a tiny kitchen, out of which emerges some very delicious and expertly-prepared Asian/fusion food, a somewhat dated cuisine served with old-fashioned grace and simplicity.\u003c/p>\n\u003cp>Ninna is an Oakland bistro with a kitchen that knows what it’s doing. Every dish we shared was just delicious, solid, and beautifully-presented. We compared two versions of romaine salad: a classic Caeser and a salad of romaine hearts with blue cheese. Neither was off-the-charts-remarkable, but the lettuce was very fresh and crisp, just the right amount of dressing, and a deft balance of flavors. The Caeser could have had more anchovy and a more forward Parmesan, and the blue cheese on the romaine hearts could have been more zingy for my taste, but overall, both salads were very carefully prepared. Perhaps demure is the right word at Ninna — it fits the service and the style of the restaurant pretty equally.\u003c/p>\n\u003cp>Main courses included a perfectly-cooked piece of ahi tuna served with mashed potatoes, chargrilled asparagus spears, and a creamy green curry sauce. I savored every bite. Where I might normally have chosen an Alsatian white wine with curry, since it was cold outside (crazy me), I picked a glass of delicious, zesty, not-too-heavy Napa Zinfandel (I forget which one) that I really enjoyed with the blue cheese salad, and it continued oh-so-well with the tuna. Gotta be bold and break outmoded wine rules whenever possible — red wine with fish rocks in the right pairing. The tuna was perfectly seared rare, and I was infinitely happy. My partner was equally thrilled with the grilled duck breast; tender, crisp skin rendered to perfection, served with the same mashed potatoes. We were cool with having the identical accompaniment — they were light and really tasted like potatoes (it’s amazing how many versions of mashed potatoes are all about the garlic, or a not great potato to start with).\u003c/p>\n\u003cp>The caramel custard that we shared for dessert had a lovely flan-like texture and had been prepared in the not-too-sweet school of desserts. I don’t like a cloyingly sweet finish to a meal, but the sauce had a slightly bitter aftertaste that made me wish they’d served a cookie on the plate. Anyway, in general, the service was transparent (just a little rushed at the end to make way for the next turn), the meal delicious, the room intimate. But something was just a little off for me at Ninna.\u003c/p>\n\u003cp>It could have been that every time the door opened and new guests came in, the whole room got cold. I think it’s also hard to create real conviviality in a room that small. As I was feeling pretty anonymous near the end of the meal (the server was cordial, just not overly personable), I took a minute to tell her what a wonderful meal we’d had. She smiled from ear to ear in what seemed to be a truly genuine expression of shared pleasure. It was a nice moment, broken only by the overly loud voices of the new table sitting next to us, who were straining to articulate loudly to one in their party who seemed to need a hearing aid. They were so close to us, we could have touched them, or stuck a spoon into their delicious-looking carrot soup. If they had been sitting next to us the whole meal, we might not have been able to enjoy our own conversation but would have felt immersed in theirs. Those are the breaks in such a room.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ninna is a neighborhood pearl I’d go back in a second for a special occasion and ask for the corner table in the back. There is definitely a spiritual sense to the detail in this restaurant, a quiet, personal, soulful approach to things. It’s a restaurant where you feel you are in very good hands.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n4066 Piedmont Avenue (at 40th Street)\r\nOakland, CA 94611\r\n\u003cstrong>Phone:\u003c/strong> 510-601-6441\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.ninnarestaurant.com\">www.ninnarestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Thai Fusion\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2005 and Winter 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Ninna Restaurant: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=69\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/12/28/check-please-bay-area-season-2-dj-special-292/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594058282469/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch DJ Special episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp292iPod_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/ninna6.jpg\" alt=\"Ninna Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ninna7.jpg\" alt=\"Ninna Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ninna5.jpg\" alt=\"Ninna Restaurant\" hspace=\"3\">\u003cbr>\nBaked Chicken Breast with Young Potatoes Simmered in a Tangy Yellow Curry Sauce; Duck Breast with Mashed Potatoes and a Red Wine Reduction Sauce; Bananas Foster\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/miranda-wilson.jpg\" alt=\"Miranda Wilson\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Miranda Wilson\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio DJ Smooth Jazz KKSF 103.7\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ninna Restaurant\u003cbr>\n\u003cstrong>Reviewed Ninna Restaurant:\u003c/strong> Saturday, December 2, 2006\u003c/p>\n\u003cp>My experience at the Thai fusion restaurant, Ninna, was simply fabulous! It was a busy Saturday evening on Piedmont Avenue. If you were driving along Piedmont, you could easily pass this cute little neighborhood spot. There’s plenty of parking in the lot across the street and lots of shops and other restaurants to put on my list to hit up next time. Ninna is very small, so ya gotta make a reservation! Lucky for me, I was the first for dinner. The hostess greeted me at the door with, “Are you Ms. Wilson?” (I think she’s Ninna. Apparently, the owners are Chef Ponnarong and his wife, Ninna.) Hmm, note to self: Greeted at the door by the co-owner who doesn’t need to look at a list to remember my name. Do I feel welcome? Yep! After all, I was dining alone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I ordered wine from the little house list. But I would have preferred the waitress to ask if I wanted to see the list. It’s a good list. The only wine I was curious about was not available by the glass. (A South African wine. I’ll try it next time.) No worries, I’ve been trying to get into Sangiovese instead of Pinot Noir or Merlot. They had Christina Antinori. Whoa! By the time I took my first sip of wine, the place had filled up quickly with very friendly folks who seemed so hungry and happy to be there. In fact the couple next to me, Bruce and his lovely wife, and I were comparing our entrees. Did I mention I sat near the door? But it was totally OK. No draft! The ambiance was warm and lively. Wanna bring kids? If they are wanderers, there’s just not too not enough room.\u003c/p>\n\u003cp>Now for the food….I can still taste it! My starter was a huge Grilled Freshwater Prawn — that almost looked like a baby lobster — placed in a spicy sweet tomato seafood soup, which was dancing with calamari, mussels, baby shrimp, and basil. Very healthy and what flavor! I could have stopped there but nooo! My elegantly presented entree was a Pan Roasted Pork Loin with slightly sweet sautéed Bermuda onions and a pancetta-apple cider reduction with spinach and mashed potatoes. The pork loin was lean, cooked well done, and the knife cut through it like “buttah!” Where is the Thai in the fusion on this menu? I had another bite and found the answer — it’s Mediterranean style cuisine fused with amazing Thai spice. The use of Kaffir lime, s variety of curries, and the spicy sweet flavors explode in your mouth.\u003c/p>\n\u003cp>Did I feel too stuffed for dessert? Nope. The Caramel Custard was delicious. Sweet, but not too much, with a hint of smokiness from the caramel. The food was delightful. The service, very attentive yet not in the way. So, if you want to try a cozy, yet lively neighborhood restaurant with fabulous food, please go to Oakland’s Ninna.\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/marcus-osborne.jpg\" alt=\"Marcus Osborne\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Marcus Osborne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio DJ 98.1 KISS FM\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nob Hill Cafe\u003cbr>\n\u003cstrong>Reviewed Ninna Restaurant:\u003c/strong> Saturday, November 25, 2006\u003c/p>\n\u003cp>I went to Ninna for lunch. Easy to do, because it’s right down the block from where I live! Ninna is a cool little place. And I do mean little! I think some closets are bigger than this place! But all in all, the atmosphere could definitely work as an intimate, cozy place for a date.\u003c/p>\n\u003cp>I went alone for lunch, as I said, but I wouldn’t go there alone for dinner. I’d feel like a complete loser! The service was extremely attentive, which was very cool! I sat near the front of the restaurant near the window and that was pretty cool. Piedmont Avenue is a very busy street with an eclectic array of citizens, so it’s always fun to sit and people watch when you can.\u003c/p>\n\u003cp>Since I was one of the first folks at restaurant, I didn’t have to wait long to be seated. And my food came fairly quickly. So my salad arrived. Okay, let me ask this: since when do salads come on a plate instead of a bowl? With a knife and fork? And not only that, but the salad looked more like three big slices of lettuce than a typical Caesar salad. So there I was cutting my salad with a knife and feeling mighty weird about it! I couldn’t help but think that this was NOT going to be good. The bread was nothing special, but well, it’s just bread, and you can’t really judge a meal based on the bread can ya?\u003c/p>\n\u003cp>So my Linguini Spicy Garlic Chicken and Basil arrived and it looked good. I’m not much into presentation, but the way the linguini sat surrounded by the greenery on the plate was pretty cute. Needless to say, I didn’t eat the greenery — I went straight for the noodles and chicken! And it was great! As a matter of fact, I could go for another plate of that right now! The portion size was perfect, which means it was big! I’d rather a place give me too much food, so that I can take it home, rather than too little where I’m wishing I could go get a burger afterwards! The “spicy” part of the meal comes in three different “heats.” Mild, Medium, and Holy Moses That’s HOT! I chose the medium, and it was just right.\u003c/p>\n\u003cp>But the folks at Ninna got it right. For twenty-five bucks, you get a great, filling meal. And if you’re looking for a nice place to take a date, Ninna would definitely do the trick.\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-chacon.jpg\" alt=\"Sylvia Chacon\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sylvia Chacon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio DJ Star 101.3\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Cha Cha Cha\u003cstrong>\u003cbr>\nReviewed Ninna Restaurant:\u003c/strong> Monday, November 27, 2006\u003c/p>\n\u003cp>This will not go down as a favorite restaurant of mine, however there were some nice things about the dining experience. It’s on Piedmont Ave in Oakland, a lovely area. I enjoyed seeing all the shops and restaurants. What a relief from the mall. After dining, we took a little walk, that was nice.\u003c/p>\n\u003cp>On to the dining experience. The restaurant is extremely small. I’ve been in small restaurants before and I didn’t seem to mind, but this time it got to me. It could have just been the person who was sitting next to me, I’m not sure. He was dining alone and reading a book. He looked like a real nice man, still wearing his tie. He probably just got off work and was trying to unwind and enjoy a nice glass of wine, a wonderful meal, and a good book. The tables were SO close that I was actually nervous that I might tip his glass of wine over with my elbow — I’m not exaggerating! As we proceeded to dine, we found ourselves literally whispering. Not that we were discussing FBI classified information or anything, but because we didn’t want to disturb him.\u003c/p>\n\u003cp>As the evening went on, we pretty much stopped talking, period! Not just because of the nice man sitting next to us, but because of the two people dining across from us as well. We heard EVERYTHING they were saying. It was the guy’s fiftieth birthday, he was there with his wife, and it was his fiftieth birthday. Oh yeah, I already said that. SO DID HE! About a dozen times, he was actually quite cute, told EVERYONE who came in that it was his birthday — strangers and all. We could tell he really enjoyed his wine, if you get my drift. I don’t recommend this restaurant for a first date. If you want to get to know her, so will everyone else! The tables are THAT close.\u003c/p>\n\u003cp>Let’s move on to the positive. The waitress was excellent! Great service throughout! When I walked in, I was greeted with a friendly, sincere smile. I told her I had a reservation, she was expecting me, and I was seated within five seconds. She was extremely attentive and pleasant. If I’m spending my hard earned money going out to eat, this is the kind of service I want. Like any other woman, I work, cook for the family, drive the kids around, and deal with homework. Part of the reason I go out is to take a break and have someone pamper me for a change. We all need that now and then. She pampered me!\u003c/p>\n\u003cp>Now for the food. My cauliflower soup was pretty darn good, but not quite warm enough. Not bad, don’t get me wrong, it just could have been a wee bit warmer. The fresh salmon, grilled with a parmesan pesto topping was WONDERFUL! Big high five to the chef! It was tender and simply mouth watering. I would have liked just a bit more of the topping on the salmon — terrific flavor. The vegetables were very good, cooked to perfection, but I could hardly see them — there weren’t enough, very small portion. Bottom line for me: a good restaurant, not great.\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/sonya1.jpg\" alt=\"Sonya\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sonya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Information Systems Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ninna Restaurant\u003cbr>\n\u003cstrong>Reviewed Ninna Restaurant:\u003c/strong> Wednesday, December 1, 2005\u003c/p>\n\u003cp>Ninna Restaurant is easy to overlook. Its dark awning is between the brilliant neon of the Baja Taqueria on its right and the Piedmont Hairport on its left. The door sits back from the sidewalk, so you can walk right past the entry without realizing it. But you wouldn’t want to do that. You’d want to go inside and be graciously greeted by Ninna herself, and seated at one of the small, white tablecloth covered tables.\u003c/p>\n\u003cp>It is a small place. A narrow strip of a restaurant, with a cloth covered bench along one wall, tables, then chairs facing the wall. Two small tables with chairs go along the opposite wall. Ninna serves as hostess and waitress. She will smile at you and hand you a menu. You will notice her brightly-colored tie against her crisp white shirt. Ninna’s husband, Ponnarong Nimearm-on, is the chef, and you will mostly know him through the skillfully seasoned dishes he prepares. You will settle back, and the sound of light, classical music will transport you away from the busy avenue outside the restaurant window. The décor is homey elegance.\u003c/p>\n\u003cp>If you are thirsty, try a Thai iced tea, flavored with a swirl of sweet condensed milk. If it is lunch, try one of the delicious curry and rice bowls or the penne pasta with bay shrimp, “Pad Thai-style.” But if it is dinner, as it was when I last went, you should try the Baked Chicken Breast with young potatoes simmered in a tangy yellow curry sauce or the Fresh Salmon, grilled with a Parmesan and pesto topping.\u003c/p>\n\u003cp>For starters, we had the Spinach-Cheese Ravioli with red curry sauce. The red curry sauce had just the perfect amount of hot to brighten the flavor of the ricotta and spinach in the ravioli. We weren’t too proud to dip the crusty hot baguette in the remaining sauce on the plate. The soup of the day was carrot with ginger, a creamy purée where the sweetness of the ginger accented the sweetness of the carrot. Each mouthful finished with the vivid warmth of the ginger. The entrée, crispy skin on a boneless breast of chicken that is juicy and delicately seasoned, is served over thinly-sliced potatoes in a yellow curry sauce. Baby red plum tomatoes dot the plate with color. Swish a piece of chicken in the sauce, spear a piece of potato, and taste the marriage of flavors on your tongue. The salmon is served with a thin strip of pesto over the top of a crisply grilled filet. A swirl of peppered oil and balsamic vinegar circle the plate. The salmon melts like butter in your mouth, the brilliant taste of pesto dance across the taste buds.\u003c/p>\n\u003cp>Make sure to save room for dessert. Ninna’s has a must-eat bananas Foster. The outside of the banana slices are caramelized so that the flesh is soft and sweet, yet the inside stays firm. The caramel sauce and bananas are then plated around a mound of vanilla ice cream. The whole thing is topped by a drizzle of chocolate sauce. A sprig of fresh mint and a fanned strawberry complete the picture. If you ate too much but still have a little room, try the tiramisu. The cake inside is firm and not soggy, while the coffee-flavored cream and dusting of cocoa powder lets you satisfy the sweet tooth without feeling over full. Each dish is prepared so that you taste each ingredient and still experience a new flavor as you blend them.\u003c/p>\n\u003cp>Ninna keeps a watchful eye on patrons, coming by at just the perfect time. She is good at remembering a face and very gracious in welcoming you into a true neighborhood find. I always recommend Ninna’s to friends and family. I go there when I need a break after a hard week or when I want to do something special for myself.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dave1.jpg\" alt=\"Dave\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dave\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pharmacist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chapeau!\u003cbr>\n\u003cstrong>Reviewed Ninna Restaurant:\u003c/strong> Wednesday, December 7, 2005\u003c/p>\n\u003cp>Ninna is a charming Mediterranean/Thai fusion restaurant located on a busy section of Piedmont Avenue in Oakland. It is the perfect place for a cozy dinner date. The space is narrow with high ceilings, is warmly decorated in dark oranges and browns with paintings of flowers along the walls, and can seat around twenty people. When I arrived at 7PM on a chilly Tuesday evening, there were only two other diners in the restaurant.\u003c/p>\n\u003cp>As advertised, the menu contains some standard Mediterranean bistro fare (oven-braised lamb shanks, roasted duck breast) with interesting Thai touches (the lamb shanks have a sauce containing kaffir lime leaves). Soup of the day ($4.95) on my visit was a tomato-seafood broth with mussels, calamari, and a grilled freshwater prawn. The slices of calamari were tender, and the seafood-infused tomato broth flavorful and complex. The large, grilled freshwater prawn added a smoky element to this superb dish.\u003c/p>\n\u003cp>My main course was pan-seared fillet of sole with shrimp in a lemon-butter sauce with capers ($19.95). The fish was perfectly cooked and moist, and the capers in the sauce added a nice zing. My dinner companion had seared sea scallops on a bed of roasted eggplant topped with a basil sauce ($17.95). This is the dish I wish I’d ordered. The large scallops were nicely caramelized on the outside and moist and slightly rare at the center. The basil sauce (spicy and slightly sweet) added the perfect Thai element. Although I liked my dish, the scallops were special.\u003c/p>\n\u003cp>The desserts we had were good but lacking the unique touches that marked the appetizers and main courses. We sampled the bananas Foster ($6.95) and caramel custard ($4.95). The bananas in the former were nicely flavored with rum and brown sugar, but were not quite hot enough the contrast with the vanilla ice cream. The caramel on the custard was dark, adding an appealing hint of bitterness to the sugar. The Pinot Grigio we ordered (Placido 2003 from Italy $28) was crisp and fruity and went well with our food. The wine list is decent and ranges from $24 to $90 a bottle with around six selections available by the glass.\u003c/p>\n\u003cp>The size of the restaurant and staff (there was one server with two people in the kitchen on my visit, including the chef!) creates a cozy, friendly dining experience. My only complaint was that, considering the quality of the food and the appealing presentations, everything was served on cold plates. Easily fixable, but a surprising oversight. I would gladly return here with my East Bay friends to enjoy the special food and warm atmosphere of this intimate restaurant.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/wendy1.jpg\" alt=\"Wendy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Wendy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Media\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Red Sea Restaurant\u003cbr>\n\u003cstrong>Reviewed Ninna Restaurant:\u003c/strong> Saturday, December 3, 2005\u003c/p>\n\u003cp>Ninna restaurant on Piedmont Avenue in Oakland is the kind of tiny, windowed bistro that you imagine every rising star chef wants to own themselves. Ninna must have barely thirty seats and a tiny kitchen, out of which emerges some very delicious and expertly-prepared Asian/fusion food, a somewhat dated cuisine served with old-fashioned grace and simplicity.\u003c/p>\n\u003cp>Ninna is an Oakland bistro with a kitchen that knows what it’s doing. Every dish we shared was just delicious, solid, and beautifully-presented. We compared two versions of romaine salad: a classic Caeser and a salad of romaine hearts with blue cheese. Neither was off-the-charts-remarkable, but the lettuce was very fresh and crisp, just the right amount of dressing, and a deft balance of flavors. The Caeser could have had more anchovy and a more forward Parmesan, and the blue cheese on the romaine hearts could have been more zingy for my taste, but overall, both salads were very carefully prepared. Perhaps demure is the right word at Ninna — it fits the service and the style of the restaurant pretty equally.\u003c/p>\n\u003cp>Main courses included a perfectly-cooked piece of ahi tuna served with mashed potatoes, chargrilled asparagus spears, and a creamy green curry sauce. I savored every bite. Where I might normally have chosen an Alsatian white wine with curry, since it was cold outside (crazy me), I picked a glass of delicious, zesty, not-too-heavy Napa Zinfandel (I forget which one) that I really enjoyed with the blue cheese salad, and it continued oh-so-well with the tuna. Gotta be bold and break outmoded wine rules whenever possible — red wine with fish rocks in the right pairing. The tuna was perfectly seared rare, and I was infinitely happy. My partner was equally thrilled with the grilled duck breast; tender, crisp skin rendered to perfection, served with the same mashed potatoes. We were cool with having the identical accompaniment — they were light and really tasted like potatoes (it’s amazing how many versions of mashed potatoes are all about the garlic, or a not great potato to start with).\u003c/p>\n\u003cp>The caramel custard that we shared for dessert had a lovely flan-like texture and had been prepared in the not-too-sweet school of desserts. I don’t like a cloyingly sweet finish to a meal, but the sauce had a slightly bitter aftertaste that made me wish they’d served a cookie on the plate. Anyway, in general, the service was transparent (just a little rushed at the end to make way for the next turn), the meal delicious, the room intimate. But something was just a little off for me at Ninna.\u003c/p>\n\u003cp>It could have been that every time the door opened and new guests came in, the whole room got cold. I think it’s also hard to create real conviviality in a room that small. As I was feeling pretty anonymous near the end of the meal (the server was cordial, just not overly personable), I took a minute to tell her what a wonderful meal we’d had. She smiled from ear to ear in what seemed to be a truly genuine expression of shared pleasure. It was a nice moment, broken only by the overly loud voices of the new table sitting next to us, who were straining to articulate loudly to one in their party who seemed to need a hearing aid. They were so close to us, we could have touched them, or stuck a spoon into their delicious-looking carrot soup. If they had been sitting next to us the whole meal, we might not have been able to enjoy our own conversation but would have felt immersed in theirs. Those are the breaks in such a room.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ninna is a neighborhood pearl I’d go back in a second for a special occasion and ask for the corner table in the back. There is definitely a spiritual sense to the detail in this restaurant, a quiet, personal, soulful approach to things. It’s a restaurant where you feel you are in very good hands.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Nob Hill Cafe: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=102\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/12/28/check-please-bay-area-season-2-dj-special-292/\">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 DJ Special episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp292iPod_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/nobhillcafe2.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe6.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe1.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cbr>\nCalzone: Fresh Spinach, Feta, Mozzarella, Roasted Onions, and Garlic; Margherita Pizza: Pomodoro, Oregano, Mozzarella, and Basil; Chocolate Ganache\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/marcus-osborne.jpg\" alt=\"Marcus Osborne\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Marcus Osborne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio DJ 98.1 KISS FM\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nob Hill Cafe\u003cbr>\n\u003cstrong>Reviewed Nob Hill Cafe:\u003c/strong> Saturday, December 2, 2006\u003c/p>\n\u003cp>Nob Hill Cafe is a very busy Italian eatery, but well worth the wait for a seat. Good sized place and a friendly atmosphere. I chose to dine inside, but you have the option of dining outside as well. But it was waaay too cold in San Francisco this night, so inside dining was for me! Okay, so my only real issue is actually a pet peeve of mine with the menu — not just here, but at virtually all resturaunts — I’m not Italian! So I need the menu in English! Is it just me?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The waitstaff was soooo very friendly and attentive — definitely seem like people who enjoy assisting you. Making sure everything was “okay” fairly regularly. The Nob Hill Cafe is very homey. Definitely a place where the locals hang out, not real touristy. You can tell that business has been good there. This used to be one little place, but it looks like they bought a little restaurant next to it and combined it with the original cafe to form one larger eatery.\u003c/p>\n\u003cp>Bustling place, close quarters, but it doesn’t feel claustrophobic. The wait wasn’t as long as I expected. There are no reservations at Nob Hill Cafe, so you will wait, but they make the wait convenient. You can sit outside, and they’ll offer you a glass of wine or Champagne. Food came relative quick, which I ALWAYS like! Get me my food and get it fast!\u003c/p>\n\u003cp>The salad was excellent. Nice variety of green lettuce with a light vinaigrette dressing. Two types of bread on the table. I went outside my comfort zone and had the eggplant and pasta dish. Normally I’m all about having meat, but I said, “What the heck?” and went with something different. Nice charcoal flavor, COVERED in heavy cheese, and that was great for me because I LOVE cheese. The eggplant was mixed with corkscrew penne pasta. Good portion size. The price was reasonable, given the location. It can get pretty pricey to dine up there. And parking is tough up there, so don’t waste time trying to find a parking space, just head over to one of the parking garages and save yourself time and headaches.\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-chacon.jpg\" alt=\"Sylvia Chacon\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sylvia Chacon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio DJ Star 101.3\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Cha Cha Cha\u003cstrong>\u003cbr>\nReviewed Nob Hill Cafe:\u003c/strong> Thursday, November 30, 2006\u003c/p>\n\u003cp>So I ran into another small restaurant. Not as small as Ninna in Oakland. Actually, this was fine. Lots of happy people and conversations going on, so I didn’t feel like people could hear mine, nor could I make out what they were saying, although I tried! It was a very cold evening, and parking in that area isn’t easy. I lucked out and found street parking immediately. Be prepared, that doesn’t happen! It was a Thursday night and the place was packed. You can’t make reservations. I was hoping it wouldn’t take too long. Out of all the nights I dined for this show, I was the hungriest on this night. Luckily, we were seated within eight minutes. I kept getting lucky. It pretty much continued that way. Especially when it started to get busier. People began waiting OUTSIDE to get in. At this point I’m feeling pretty special. Wow, I’m thinking, this must be a great restaurant — these crazy people are lined up outside wishing they had MY table! There are about four tables out on the sidewalk, so if you’re fortunate enough, you’ll get to be cold, sitting down. By the time we got our main course, there were plenty of people STANDING outside too, all the tables had been taken.\u003c/p>\n\u003cp>It lived up to the hype outside. The food was wonderful and the service was great. Our waitress was very attentive and friendly with a great personality. She came by just enough time to make sure that we had everything we needed. We started out with garlic bread, which was pesto toast with Parmigiano-Reggiano. Very tasty, I’m a total bread person anyway! For my main course, I ordered Gnocchi Bolognese, which were homemade potato dumplings, with ground beef, Italian sausage, and pomodoro. Simply outstanding. And filling — remember I was particularly hungry on this night. That’s how I knew the portions were generous. I was full. The Bolongnese sauce was perfect. It was tasty and not over-done. Sometimes, for me, with Italian cooking, there’s just too much going on. One spice kills the other, and you can’t taste everything, because there’s too much of that ONE thing. Confusing! I know! They’ve got it figured out. DELICIOUS! I had custard for dessert. I was interested in comparing it to the custard at Ninna. This custard was much better. The topping wasn’t bitter, it was sweet. That made a big difference. I guess I’d wait out in the cold for a table at Nob Hill Cafe too, but not in the rain. I don’t do that for anything! Great restaurant!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/miranda-wilson.jpg\" alt=\"Miranda Wilson\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Miranda Wilson\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio DJ Smooth Jazz KKSF 103.7\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ninna Restaurant\u003cbr>\n\u003cstrong>Reviewed Nob Hill Cafe:\u003c/strong> Monday, November 27, 2006\u003c/p>\n\u003cp>Nob Hill Cafe is one of those places that screams “San Francisco!” It is located just a block or two from Grace Cathedral. They feature Northern Italian cuisine and it’s hot, homemade, and healthy. After driving up and down Taylor and every adjacent street, we finally found parking. Lucky for us they don’t accept reservations. (We’d never make it!)\u003c/p>\n\u003cp>Suggestion: Come early! After we “climbed every mountain,” we found a parking spot. Whew! Breathlessly, we made it. We were welcomed by a bright, friendly, and fast waitress. My friend Judy had a glass of Merlot, and I had a Sangiovese Santa Christina Antinori. How cool! It was poured into our glasses right from the bottle at the table. Just like I would do it from home!\u003c/p>\n\u003cp>Judy started with the artichoke soup. Since it was a cool evening, I had a piping hot, hearty, Italian soup with chicken broth and Italian veggies. We chose our entrees from the chalkboard of the day’s specials. Judy had the Butternut Pumpkin Ravioli in a Sage Cream Sauce — perfect for Fall! Did I try Judy’s food? Of course! Pour moi, salmon in parchment served over julienned veggies. Thanks to the parchment, the salmon was juicy and not dry at all. But the veggies should have been plated next to the parchment rather than on top. I had to dig and lift the dry parchment off my veggies. One thing I loved was being so close to the kitchen. This place has a real home cooked vibe. A historic neighborhood with folks talking, but not so loudly that we couldn’t enjoy our conversation. Just when we finished our entree, another great — I should say \u003ci>two\u003c/i> great –San Francisco mainstays walked through the doors. Every Tuesday and Friday at 7pm the San Francisco Twins dine at Nob Hill Cafe. They get the same table, right up front near the window. This is another reason why Nob Hill Cafe is the perfect place to bring out-of-towners!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Did we do dessert? You gotta try “Try Its!” Six great flavors of gelato pie like slices. Usually frozen desserts are rock hard, but this one was just right. I had a mocha gelato with toffee crunch served on a cheesecake crust! Our server told us that a company call Gottahaveit creates these wonderful delectables. Scrumptious! I can’t wait to try this place on a sunny summer evening. I’d recommend the Nob Hill Cafe to everyone I know. But er, uh, take a taxi or cable car.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1152 Taylor Street (at Pleasant Street, between Sacramento and Clay)\r\nSan Francisco, CA 94108\r\n\u003cstrong>Phone:\u003c/strong> 415-776-6500\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.nobhillcafe.com/\">www.nobhillcafe\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\r\n\u003cstrong>Reviewed:\u003c/strong> Spring 2006 and Winter 2006",
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"description": "Location:\r\n1152 Taylor Street (at Pleasant Street, between Sacramento and Clay)\r\nSan Francisco, CA 94108\r\nPhone: 415-776-6500\r\nWebsite: www.nobhillcafe\r\nType of Cuisine: Italian\r\nReviewed: Spring 2006 and Winter 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Nob Hill Cafe: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=102\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/12/28/check-please-bay-area-season-2-dj-special-292/\">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 DJ Special episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp292iPod_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/nobhillcafe2.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe6.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/nobhillcafe1.jpg\" alt=\"Nob Hill Cafe\" hspace=\"3\">\u003cbr>\nCalzone: Fresh Spinach, Feta, Mozzarella, Roasted Onions, and Garlic; Margherita Pizza: Pomodoro, Oregano, Mozzarella, and Basil; Chocolate Ganache\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/marcus-osborne.jpg\" alt=\"Marcus Osborne\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Marcus Osborne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio DJ 98.1 KISS FM\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Nob Hill Cafe\u003cbr>\n\u003cstrong>Reviewed Nob Hill Cafe:\u003c/strong> Saturday, December 2, 2006\u003c/p>\n\u003cp>Nob Hill Cafe is a very busy Italian eatery, but well worth the wait for a seat. Good sized place and a friendly atmosphere. I chose to dine inside, but you have the option of dining outside as well. But it was waaay too cold in San Francisco this night, so inside dining was for me! Okay, so my only real issue is actually a pet peeve of mine with the menu — not just here, but at virtually all resturaunts — I’m not Italian! So I need the menu in English! Is it just me?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The waitstaff was soooo very friendly and attentive — definitely seem like people who enjoy assisting you. Making sure everything was “okay” fairly regularly. The Nob Hill Cafe is very homey. Definitely a place where the locals hang out, not real touristy. You can tell that business has been good there. This used to be one little place, but it looks like they bought a little restaurant next to it and combined it with the original cafe to form one larger eatery.\u003c/p>\n\u003cp>Bustling place, close quarters, but it doesn’t feel claustrophobic. The wait wasn’t as long as I expected. There are no reservations at Nob Hill Cafe, so you will wait, but they make the wait convenient. You can sit outside, and they’ll offer you a glass of wine or Champagne. Food came relative quick, which I ALWAYS like! Get me my food and get it fast!\u003c/p>\n\u003cp>The salad was excellent. Nice variety of green lettuce with a light vinaigrette dressing. Two types of bread on the table. I went outside my comfort zone and had the eggplant and pasta dish. Normally I’m all about having meat, but I said, “What the heck?” and went with something different. Nice charcoal flavor, COVERED in heavy cheese, and that was great for me because I LOVE cheese. The eggplant was mixed with corkscrew penne pasta. Good portion size. The price was reasonable, given the location. It can get pretty pricey to dine up there. And parking is tough up there, so don’t waste time trying to find a parking space, just head over to one of the parking garages and save yourself time and headaches.\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-chacon.jpg\" alt=\"Sylvia Chacon\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sylvia Chacon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio DJ Star 101.3\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Cha Cha Cha\u003cstrong>\u003cbr>\nReviewed Nob Hill Cafe:\u003c/strong> Thursday, November 30, 2006\u003c/p>\n\u003cp>So I ran into another small restaurant. Not as small as Ninna in Oakland. Actually, this was fine. Lots of happy people and conversations going on, so I didn’t feel like people could hear mine, nor could I make out what they were saying, although I tried! It was a very cold evening, and parking in that area isn’t easy. I lucked out and found street parking immediately. Be prepared, that doesn’t happen! It was a Thursday night and the place was packed. You can’t make reservations. I was hoping it wouldn’t take too long. Out of all the nights I dined for this show, I was the hungriest on this night. Luckily, we were seated within eight minutes. I kept getting lucky. It pretty much continued that way. Especially when it started to get busier. People began waiting OUTSIDE to get in. At this point I’m feeling pretty special. Wow, I’m thinking, this must be a great restaurant — these crazy people are lined up outside wishing they had MY table! There are about four tables out on the sidewalk, so if you’re fortunate enough, you’ll get to be cold, sitting down. By the time we got our main course, there were plenty of people STANDING outside too, all the tables had been taken.\u003c/p>\n\u003cp>It lived up to the hype outside. The food was wonderful and the service was great. Our waitress was very attentive and friendly with a great personality. She came by just enough time to make sure that we had everything we needed. We started out with garlic bread, which was pesto toast with Parmigiano-Reggiano. Very tasty, I’m a total bread person anyway! For my main course, I ordered Gnocchi Bolognese, which were homemade potato dumplings, with ground beef, Italian sausage, and pomodoro. Simply outstanding. And filling — remember I was particularly hungry on this night. That’s how I knew the portions were generous. I was full. The Bolongnese sauce was perfect. It was tasty and not over-done. Sometimes, for me, with Italian cooking, there’s just too much going on. One spice kills the other, and you can’t taste everything, because there’s too much of that ONE thing. Confusing! I know! They’ve got it figured out. DELICIOUS! I had custard for dessert. I was interested in comparing it to the custard at Ninna. This custard was much better. The topping wasn’t bitter, it was sweet. That made a big difference. I guess I’d wait out in the cold for a table at Nob Hill Cafe too, but not in the rain. I don’t do that for anything! Great restaurant!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/miranda-wilson.jpg\" alt=\"Miranda Wilson\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Miranda Wilson\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio DJ Smooth Jazz KKSF 103.7\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ninna Restaurant\u003cbr>\n\u003cstrong>Reviewed Nob Hill Cafe:\u003c/strong> Monday, November 27, 2006\u003c/p>\n\u003cp>Nob Hill Cafe is one of those places that screams “San Francisco!” It is located just a block or two from Grace Cathedral. They feature Northern Italian cuisine and it’s hot, homemade, and healthy. After driving up and down Taylor and every adjacent street, we finally found parking. Lucky for us they don’t accept reservations. (We’d never make it!)\u003c/p>\n\u003cp>Suggestion: Come early! After we “climbed every mountain,” we found a parking spot. Whew! Breathlessly, we made it. We were welcomed by a bright, friendly, and fast waitress. My friend Judy had a glass of Merlot, and I had a Sangiovese Santa Christina Antinori. How cool! It was poured into our glasses right from the bottle at the table. Just like I would do it from home!\u003c/p>\n\u003cp>Judy started with the artichoke soup. Since it was a cool evening, I had a piping hot, hearty, Italian soup with chicken broth and Italian veggies. We chose our entrees from the chalkboard of the day’s specials. Judy had the Butternut Pumpkin Ravioli in a Sage Cream Sauce — perfect for Fall! Did I try Judy’s food? Of course! Pour moi, salmon in parchment served over julienned veggies. Thanks to the parchment, the salmon was juicy and not dry at all. But the veggies should have been plated next to the parchment rather than on top. I had to dig and lift the dry parchment off my veggies. One thing I loved was being so close to the kitchen. This place has a real home cooked vibe. A historic neighborhood with folks talking, but not so loudly that we couldn’t enjoy our conversation. Just when we finished our entree, another great — I should say \u003ci>two\u003c/i> great –San Francisco mainstays walked through the doors. Every Tuesday and Friday at 7pm the San Francisco Twins dine at Nob Hill Cafe. They get the same table, right up front near the window. This is another reason why Nob Hill Cafe is the perfect place to bring out-of-towners!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Did we do dessert? You gotta try “Try Its!” Six great flavors of gelato pie like slices. Usually frozen desserts are rock hard, but this one was just right. I had a mocha gelato with toffee crunch served on a cheesecake crust! Our server told us that a company call Gottahaveit creates these wonderful delectables. Scrumptious! I can’t wait to try this place on a sunny summer evening. I’d recommend the Nob Hill Cafe to everyone I know. But er, uh, take a taxi or cable car.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area: Season 2: Jacques Pépin Special Episode (291)",
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"headTitle": "Check, Please! Bay Area: Season 2: Jacques Pépin Special Episode (291) | KQED",
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"content": "\u003cp>Check, Please! Bay Area’s second season Jacques Pépin Special episode (291) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Incanto\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=13\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=25\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=27\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Woodward’s Garden\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=104\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=111\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=115\">recipe 1\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=213\">recipe 2\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Chapeau!\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=68\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=71\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=214\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/bMSDm6WnAVo&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/cp291iPod_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/jacques-leslie10.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie11.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie12.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie4.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie6.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie5.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cbr>\nIncanto’s Salumi Platter of House-Cured Meats; Woodward’s Garden Butternut Squash Ravioli with Brown Butter, Spinach, and Hazelnuts; Chapeau!’s Tart Tatin\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2b.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>.\u003c/p>\n\u003cp>Drinking and eating on camera with Jacques Pépin was an amazing treat. Not only is he charming, he can speak with a full mouth. I was afraid to take a bite knowing the minute I did, I’d have to ask the famous French chef another question and my food would go all over the table. Drinking on-air, however, is something I do professionally. Jacques and I enjoyed numerous delicious wine pairings and finished it all off with Chapeau!’s Tart Tatin and a potent pop of Calvados, which is apple brandy from Normandy, France. That’s getting into the holiday spirit…literally.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We kicked off sipping the \u003cstrong>1999 Delamotte Vintage Champagne\u003c/strong>. Smooth, creamy, and crisp, this is a bubbly for the best. Then with Incanto’s Salumi platter of house-cured meats, we enjoyed the earthy \u003cstrong>2005 Fra Guerau Rosado from Montsant\u003c/strong>. It’s a pink wine with power. When the butternut squash ravioli from Woodward’s Garden arrived, it was complemented by the succulently fruity and vibrant \u003cstrong>2004 Lynmar Chardonnay\u003c/strong> from California’s Russian River Valley and the elegant \u003cstrong>2004 Te Kairanga Pinot Noir from Martinborough, New Zealand\u003c/strong>.\u003c/p>\n\n",
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"excerpt": "Bay Area restaurants profiled and reviewed:\r\n1) \u003cstrong>Incanto\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=13\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=25\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=27\">recipe\u003c/a> | [CLOSED]\r\n\r\n2) \u003cstrong>Woodward's Garden\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=104\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=111\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=115\">recipe 1\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=213\">recipe 2\u003c/a> | [CLOSED]\r\n\r\n3) \u003cstrong>Chapeau!\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=68\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=71\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=214\">recipe\u003c/a> |\r\n\r\n",
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"description": "Bay Area restaurants profiled and reviewed:\r\n1) Incanto: | restaurant information | reviews | recipe | \r\n\r\n2) Woodward's Garden: | restaurant information | reviews | recipe 1 | recipe 2 | \r\n\r\n3) Chapeau!: | restaurant information | reviews | recipe |\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season Jacques Pépin Special episode (291) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Incanto\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=13\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=25\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=27\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Woodward’s Garden\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=104\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=111\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=115\">recipe 1\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=213\">recipe 2\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Chapeau!\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=68\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=71\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=214\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/bMSDm6WnAVo&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/cp291iPod_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/jacques-leslie10.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie11.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie12.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie4.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie6.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie5.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cbr>\nIncanto’s Salumi Platter of House-Cured Meats; Woodward’s Garden Butternut Squash Ravioli with Brown Butter, Spinach, and Hazelnuts; Chapeau!’s Tart Tatin\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2b.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>.\u003c/p>\n\u003cp>Drinking and eating on camera with Jacques Pépin was an amazing treat. Not only is he charming, he can speak with a full mouth. I was afraid to take a bite knowing the minute I did, I’d have to ask the famous French chef another question and my food would go all over the table. Drinking on-air, however, is something I do professionally. Jacques and I enjoyed numerous delicious wine pairings and finished it all off with Chapeau!’s Tart Tatin and a potent pop of Calvados, which is apple brandy from Normandy, France. That’s getting into the holiday spirit…literally.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We kicked off sipping the \u003cstrong>1999 Delamotte Vintage Champagne\u003c/strong>. Smooth, creamy, and crisp, this is a bubbly for the best. Then with Incanto’s Salumi platter of house-cured meats, we enjoyed the earthy \u003cstrong>2005 Fra Guerau Rosado from Montsant\u003c/strong>. It’s a pink wine with power. When the butternut squash ravioli from Woodward’s Garden arrived, it was complemented by the succulently fruity and vibrant \u003cstrong>2004 Lynmar Chardonnay\u003c/strong> from California’s Russian River Valley and the elegant \u003cstrong>2004 Te Kairanga Pinot Noir from Martinborough, New Zealand\u003c/strong>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Woodward’s Garden: Recipe 2\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=104\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=111\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=115\">recipe 1\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Dana Tommasino\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Butternut Squash Ravioli with Brown Butter, Spinach, and Hazelnuts\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nButternut Squash Ravioli with Brown Butter, Spinach, and Hazelnuts\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>1 large organic egg\u003cbr>\n1 cup unbleached all-purpose flour (organic, if possible)\u003cbr>\n3 pinches Kosher salt\u003cbr>\n1/4 teaspoon virgin olive oil\u003cbr>\n1 lb butternut squash\u003cbr>\n1 cup grated Parmigiano Reggiano, plus extra for garnish\u003cbr>\n1 pinch nutmeg\u003cbr>\n2 tablespoons crème fraîche\u003cbr>\nBrown sugar, if desired\u003cbr>\n1/2 cup hazelnuts\u003cbr>\n6 ounces unsalted butter\u003cbr>\n3 tablespoons thyme, roughly chopped\u003cbr>\n6 cups spinach, preferably a thick, crinkly style like Bloomsdale spinach\u003c/p>\n\u003cp>\u003cstrong>The Pasta\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, whisk the egg. In another bowl, mix the flour with a pinch of salt, then mound the flour mixture on a work surface and make a well in the center.\u003c/p>\n\u003cp>2. Pour the whisked egg into the well and slowly incorporate it into the flour by gradually pulling flour in from the sides. It will finally look ropy. Pull the pile together with a scraper and knead the dough until it forms a good, cohesive mass.\u003c/p>\n\u003cp>3. Knead for about 4 minutes more until the dough becomes elastic. It should be a little sticky at this point, so add more flour if it is too sticky or add a sprinkling of water if it is too dry. Knead the dough about 10 to 15 minutes more until the dough becomes tender, smooth, and elastic.\u003c/p>\n\u003cp>4. Rub the dough with olive oil and cover with plastic. Let the dough rest at room temperature for about 45 minutes before rolling.\u003c/p>\n\u003cp>4. Divide the pasta in half and feed it through a pasta machine, starting at the machine setting and gradually moving to the thinnest.\u003c/p>\n\u003cp>\u003cstrong>The Filling\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 350°. Cut the squash in half horizontally and carefully scrape out the seeds. Discard the seeds.\u003c/p>\n\u003cp>2. Roast the squash in a sheet pan or baking dish, cut side down, until tender. Let the squash cool and scrape the flesh into a large bowl. Mash by hand or put the flesh through a food mill until it is uniformly smooth.\u003c/p>\n\u003cp>3. Fold in the Parmigiano Reggiano, nutmeg, crème fraîche, and a pinch of salt. Taste and season again if you find it necessary. You can add the pinch of brown sugar at this point if you think the squash needs to be sweeter.\u003c/p>\n\u003cp>4. Dip a pastry brush in water and lightly brush your pastry sheets. Place 2 tablespoons of squash filling 3 inches apart on one pasta sheet and cover with the other pasta sheet.\u003c/p>\n\u003cp>5. Gently press down around the filling and cut the raviolis into rounds with a 4-inch-wide pasta cutter. You can also cut around a glass pressed around the filling mound or simply cut the pasta into 4-by-4-inch squares. Run your fingers around the raviolis after they are cut, pressing out any pockets of air and making sure they are well-sealed.\u003c/p>\n\u003cp>6. Preheat the oven to 375°. Toast the hazelnuts on a baking sheet for 10 to 15 minutes until fragrant and golden. Let the nuts cool and rub the skins off with a kitchen towel. Chop the nuts lightly.\u003c/p>\n\u003cp>7. Bring a large pot of well-salted water to the boil. In the meantime, heat the butter in a large sauté pan over medium heat until lightly browned and nutty, about 3-5 minutes. Remove the butter pan from the heat.\u003c/p>\n\u003cp>8. When you are ready to serve, cook the ravioli for 3-5 minutes in the boiling water. Add the thyme, spinach, and a pinch of salt to the warm browned butter and cook over medium heat to lightly wilt the spinach.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>9. Serve one ravioli per plate and immediately spoon the butter sauce and spinach over the ravioli. Top with a little grated Parmigiano Reggiano and hazelnuts.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Woodward’s Garden: Recipe 2\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=104\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=111\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=115\">recipe 1\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Dana Tommasino\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Butternut Squash Ravioli with Brown Butter, Spinach, and Hazelnuts\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nButternut Squash Ravioli with Brown Butter, Spinach, and Hazelnuts\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>1 large organic egg\u003cbr>\n1 cup unbleached all-purpose flour (organic, if possible)\u003cbr>\n3 pinches Kosher salt\u003cbr>\n1/4 teaspoon virgin olive oil\u003cbr>\n1 lb butternut squash\u003cbr>\n1 cup grated Parmigiano Reggiano, plus extra for garnish\u003cbr>\n1 pinch nutmeg\u003cbr>\n2 tablespoons crème fraîche\u003cbr>\nBrown sugar, if desired\u003cbr>\n1/2 cup hazelnuts\u003cbr>\n6 ounces unsalted butter\u003cbr>\n3 tablespoons thyme, roughly chopped\u003cbr>\n6 cups spinach, preferably a thick, crinkly style like Bloomsdale spinach\u003c/p>\n\u003cp>\u003cstrong>The Pasta\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, whisk the egg. In another bowl, mix the flour with a pinch of salt, then mound the flour mixture on a work surface and make a well in the center.\u003c/p>\n\u003cp>2. Pour the whisked egg into the well and slowly incorporate it into the flour by gradually pulling flour in from the sides. It will finally look ropy. Pull the pile together with a scraper and knead the dough until it forms a good, cohesive mass.\u003c/p>\n\u003cp>3. Knead for about 4 minutes more until the dough becomes elastic. It should be a little sticky at this point, so add more flour if it is too sticky or add a sprinkling of water if it is too dry. Knead the dough about 10 to 15 minutes more until the dough becomes tender, smooth, and elastic.\u003c/p>\n\u003cp>4. Rub the dough with olive oil and cover with plastic. Let the dough rest at room temperature for about 45 minutes before rolling.\u003c/p>\n\u003cp>4. Divide the pasta in half and feed it through a pasta machine, starting at the machine setting and gradually moving to the thinnest.\u003c/p>\n\u003cp>\u003cstrong>The Filling\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 350°. Cut the squash in half horizontally and carefully scrape out the seeds. Discard the seeds.\u003c/p>\n\u003cp>2. Roast the squash in a sheet pan or baking dish, cut side down, until tender. Let the squash cool and scrape the flesh into a large bowl. Mash by hand or put the flesh through a food mill until it is uniformly smooth.\u003c/p>\n\u003cp>3. Fold in the Parmigiano Reggiano, nutmeg, crème fraîche, and a pinch of salt. Taste and season again if you find it necessary. You can add the pinch of brown sugar at this point if you think the squash needs to be sweeter.\u003c/p>\n\u003cp>4. Dip a pastry brush in water and lightly brush your pastry sheets. Place 2 tablespoons of squash filling 3 inches apart on one pasta sheet and cover with the other pasta sheet.\u003c/p>\n\u003cp>5. Gently press down around the filling and cut the raviolis into rounds with a 4-inch-wide pasta cutter. You can also cut around a glass pressed around the filling mound or simply cut the pasta into 4-by-4-inch squares. Run your fingers around the raviolis after they are cut, pressing out any pockets of air and making sure they are well-sealed.\u003c/p>\n\u003cp>6. Preheat the oven to 375°. Toast the hazelnuts on a baking sheet for 10 to 15 minutes until fragrant and golden. Let the nuts cool and rub the skins off with a kitchen towel. Chop the nuts lightly.\u003c/p>\n\u003cp>7. Bring a large pot of well-salted water to the boil. In the meantime, heat the butter in a large sauté pan over medium heat until lightly browned and nutty, about 3-5 minutes. Remove the butter pan from the heat.\u003c/p>\n\u003cp>8. When you are ready to serve, cook the ravioli for 3-5 minutes in the boiling water. Add the thyme, spinach, and a pinch of salt to the warm browned butter and cook over medium heat to lightly wilt the spinach.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>9. Serve one ravioli per plate and immediately spoon the butter sauce and spinach over the ravioli. Top with a little grated Parmigiano Reggiano and hazelnuts.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Chapeau!: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=68\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=71\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Philippe Gardelle\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Tart Tatin\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Dessert\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nHistorically created by two French sisters from the Loire Valley, this is a famous upside-down French apple tart.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>250 grams blanched flour\u003cbr>\nPinch of salt\u003cbr>\n125 grams butter, softened at room temperature\u003cbr>\n2 egg yolks\u003cbr>\nWater\u003cbr>\n12 apples, peeled and cored but left whole\u003cbr>\n1/2 lb butter\u003cbr>\n1 cup white sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Mix the flour and the salt together. Place the mixture on a workspace and make a well in the middle of the flour. Add the soft butter and mix it gently, not too much, until it is just incorporated. While mixing, add 1 egg yolk and the water until the dough is compact. You don’t want to mix the dough too much. The lesser, the better.\u003c/p>\n\u003cp>2. Let the dough rest for 30 minutes. Roll the dough into a sheet, fold it, and repeat the process 4 times.\u003c/p>\n\u003cp>3. Preheat the oven to 350°. Stuff butter inside the apples and rub more on their exterior as well.\u003c/p>\n\u003cp>4. Put the apples in a roasting pan and cover them with aluminum foil. Roast the apples for about 40 minutes, until the apples are soft. Let them cool. Leave the oven on.\u003c/p>\n\u003cp>5. Heat the sugar in a pan until it caramelizes and add the butter little by little. Mix it in well, making sure that it does not break, and pour the caramel into a deep baking pan. Let it cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Cut the roasted apples it half and place them upside down on top of the caramel sauce. In a small bowl, beat the last egg yolk and brush it over the puff pastry. Place the puff pastry on top of the apples. Make a hole in the middle of the pastry to vent the steam and bake the tart tatin in the oven for 15 minutes.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chapeau!: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=68\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=71\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Philippe Gardelle\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Tart Tatin\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Dessert\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nHistorically created by two French sisters from the Loire Valley, this is a famous upside-down French apple tart.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10\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>250 grams blanched flour\u003cbr>\nPinch of salt\u003cbr>\n125 grams butter, softened at room temperature\u003cbr>\n2 egg yolks\u003cbr>\nWater\u003cbr>\n12 apples, peeled and cored but left whole\u003cbr>\n1/2 lb butter\u003cbr>\n1 cup white sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Mix the flour and the salt together. Place the mixture on a workspace and make a well in the middle of the flour. Add the soft butter and mix it gently, not too much, until it is just incorporated. While mixing, add 1 egg yolk and the water until the dough is compact. You don’t want to mix the dough too much. The lesser, the better.\u003c/p>\n\u003cp>2. Let the dough rest for 30 minutes. Roll the dough into a sheet, fold it, and repeat the process 4 times.\u003c/p>\n\u003cp>3. Preheat the oven to 350°. Stuff butter inside the apples and rub more on their exterior as well.\u003c/p>\n\u003cp>4. Put the apples in a roasting pan and cover them with aluminum foil. Roast the apples for about 40 minutes, until the apples are soft. Let them cool. Leave the oven on.\u003c/p>\n\u003cp>5. Heat the sugar in a pan until it caramelizes and add the butter little by little. Mix it in well, making sure that it does not break, and pour the caramel into a deep baking pan. Let it cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Cut the roasted apples it half and place them upside down on top of the caramel sauce. In a small bowl, beat the last egg yolk and brush it over the puff pastry. Place the puff pastry on top of the apples. Make a hole in the middle of the pastry to vent the steam and bake the tart tatin in the oven for 15 minutes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 11 (211) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Mecca SF\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=206\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=203\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=209\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>El Jarro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=207\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=204\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=210\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Maria Manso World Cuisine\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=208\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=205\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=211\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>WATCH VIDEO ONLINE\u003cbr>\nhttp://www.youtube.com/v/AITDzzjFZyo&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp211iPod_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 clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Te Kairanga, Pinot Noir, Martinborough, New Zealand $18\u003c/strong>\u003cbr>\nKiwi country is the new hot spot for Pinot Noir. Earthy, dark cherry aromas are followed with a silky texture in this oh-so-easy to drink red. And since Pinot swings both ways – pairing beautifully with both white and red meats – you’ll want to stock up for the holidays to serve it with ham, roast beef, or turkey.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Mecca SF\u003c/strong>\u003c/p>\n\u003cp>This is one of my favorite lists in the city. It’s not the biggest or the showiest, but it’s well-chosen to go with the menu of Mecca. Prices range from affordable $26 bottles of dry Rosé to decadent $400 bottles of Champagne.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Two reds to search for if they’re not sold out are the \u003cstrong>2004 Brickhouse Gamay Noir from Oregon’s Willamette Valley\u003c/strong> ($38 on the list) and the \u003cstrong>2001 Mauro Vino de la Tierra from Spain\u003c/strong> ($60 on the list). Gamay is the grape of Beaujolais in France but it is rarely grown successfully in this country. Brickhouse’s is the best. Biodynamically-produced, it’s juicy, fresh, and perfect with food. For a heartier, smokier red with depth, look to Mauro’s Tempranillo-based wine. If red meat is your choice at Mecca, don’t miss this aged beauty.\u003c/p>\n\n",
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"description": "Bay Area restaurants profiled and reviewed:\r\n1) Mecca SF: | restaurant information | reviews | recipe | \r\n\r\n2) El Jarro: | restaurant information | reviews | recipe |\r\n\r\n3) Maria Manso World Cuisine: | restaurant information | reviews | recipe | \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 11 (211) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Mecca SF\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=206\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=203\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=209\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>El Jarro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=207\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=204\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=210\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Maria Manso World Cuisine\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=208\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=205\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=211\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>WATCH VIDEO ONLINE\u003cbr>\nhttp://www.youtube.com/v/AITDzzjFZyo&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp211iPod_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 clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Te Kairanga, Pinot Noir, Martinborough, New Zealand $18\u003c/strong>\u003cbr>\nKiwi country is the new hot spot for Pinot Noir. Earthy, dark cherry aromas are followed with a silky texture in this oh-so-easy to drink red. And since Pinot swings both ways – pairing beautifully with both white and red meats – you’ll want to stock up for the holidays to serve it with ham, roast beef, or turkey.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Mecca SF\u003c/strong>\u003c/p>\n\u003cp>This is one of my favorite lists in the city. It’s not the biggest or the showiest, but it’s well-chosen to go with the menu of Mecca. Prices range from affordable $26 bottles of dry Rosé to decadent $400 bottles of Champagne.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Two reds to search for if they’re not sold out are the \u003cstrong>2004 Brickhouse Gamay Noir from Oregon’s Willamette Valley\u003c/strong> ($38 on the list) and the \u003cstrong>2001 Mauro Vino de la Tierra from Spain\u003c/strong> ($60 on the list). Gamay is the grape of Beaujolais in France but it is rarely grown successfully in this country. Brickhouse’s is the best. Biodynamically-produced, it’s juicy, fresh, and perfect with food. For a heartier, smokier red with depth, look to Mauro’s Tempranillo-based wine. If red meat is your choice at Mecca, don’t miss this aged beauty.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Mecca SF\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=203\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=209\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/12/14/check-please-bay-area-season-2-episode-11-211/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">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/cp211iPod_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/mecca1.jpg\" alt=\"Mecca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mecca13.jpg\" alt=\"Mecca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mecca14.jpg\" alt=\"Mecca\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mecca2.jpg\" alt=\"Mecca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mecca16.jpg\" alt=\"Mecca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mecca21.jpg\" alt=\"Mecca\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2029 Market Street (at Dolores Street)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=mecca+san+francisco&ie=UTF8&om=1&z=16&ll=37.773819,-122.419925&spn=0.011516,0.021565&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), valet\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-621-7000\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:spvw@aol.com\">spvw@aol.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sfmecca.com\">www.sfmecca.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Castro Venture Partner Holdings Inc.\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Randy Lewis\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> : Ryan Pollnow\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Global and Seasonal\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Dungeness Crab Bisque, Mediterranean Rouget, American Kobe Beef, Ricola Duck Breast, Hamachi, Medjool Date Cake, French Fries\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> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:00pm- 10:00pm\u003cbr>\nTuesday: 5:00pm- 10:00pm\u003cbr>\nWednesday: 5:00pm- 10:00pm\u003cbr>\nThursday: 5:00pm- 12:00am\u003cbr>\nFriday: 5:00pm- 12:00am\u003cbr>\nSaturday: 5:00pm- 12:00am\u003cbr>\nSunday: 5:00pm- 10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prefix menu, late-night\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Available every night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\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, recommended\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, DJs and live music. \u003ca href=\"http://www.sfmecca.com/entertainment_liveEntertainment.htm\">See website for event calendar\u003c/a>.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2029 Market Street (at Dolores Street)\r\nSan Francisco, CA 94114\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=mecca+san+francisco&ie=UTF8&om=1&z=16&ll=37.773819,-122.419925&spn=0.011516,0.021565&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-621-7000\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sfmecca.com\">www.sfmecca.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Global and Seasonal\r\n\u003cstrong>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=203\">Reviews\u003c/a>\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mecca SF\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=203\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=209\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/12/14/check-please-bay-area-season-2-episode-11-211/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">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/cp211iPod_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/mecca1.jpg\" alt=\"Mecca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mecca13.jpg\" alt=\"Mecca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mecca14.jpg\" alt=\"Mecca\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mecca2.jpg\" alt=\"Mecca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mecca16.jpg\" alt=\"Mecca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mecca21.jpg\" alt=\"Mecca\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2029 Market Street (at Dolores Street)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=mecca+san+francisco&ie=UTF8&om=1&z=16&ll=37.773819,-122.419925&spn=0.011516,0.021565&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), valet\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-621-7000\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:spvw@aol.com\">spvw@aol.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sfmecca.com\">www.sfmecca.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Castro Venture Partner Holdings Inc.\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Randy Lewis\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> : Ryan Pollnow\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Global and Seasonal\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Dungeness Crab Bisque, Mediterranean Rouget, American Kobe Beef, Ricola Duck Breast, Hamachi, Medjool Date Cake, French Fries\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> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:00pm- 10:00pm\u003cbr>\nTuesday: 5:00pm- 10:00pm\u003cbr>\nWednesday: 5:00pm- 10:00pm\u003cbr>\nThursday: 5:00pm- 12:00am\u003cbr>\nFriday: 5:00pm- 12:00am\u003cbr>\nSaturday: 5:00pm- 12:00am\u003cbr>\nSunday: 5:00pm- 10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, prefix menu, late-night\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Available every night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\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, recommended\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, DJs and live music. \u003ca href=\"http://www.sfmecca.com/entertainment_liveEntertainment.htm\">See website for event calendar\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Mecca SF: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=206\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=209\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/12/14/check-please-bay-area-season-2-episode-11-211/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">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/cp211iPod_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/mecca18.jpg\" alt=\"Mecca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mecca20.jpg\" alt=\"Mecca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mecca22.jpg\" alt=\"Mecca\" hspace=\"3\">\u003cbr>\nOysters on the Half Shell, Asparagus Appetizer, Medjool Date Cake with Whipped Rice 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/greg-sherrell.jpg\" alt=\"Greg\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio Personality\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mecca SF\u003cbr>\n\u003cstrong>Reviewed Mecca SF:\u003c/strong> Sunday, September 17, 2006\u003c/p>\n\u003cp>Casual sophistication is how I would describe Mecca. It is a favorite because when I go out I like to be treated like a star. If I want to be just another guy off the street, I can go to Subway, but the environment and service at Mecca makes me feel a little like a rock star. And the really great thing about this space is that you could walk in there wearing a tuxedo or a Holy Grail print t-shirt and jeans and feel right in place. I’ve had sophisticated small parties that order caviar and champagne as well as rock-and-roll nights where we got rowdy at the bar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And the bar is what makes Mecca stand out. With an extensive list of specialty drinks including my favorite, the Bloody Bellini (a mixture of frozen Bellini and Chambord), the bar offers unique mixes like the BB, a Pomegranate Margarita, or a Raspberry Mojito. The oblong bar is always full on weekends with friendly attentive bartenders. One thing that adds to Mecca’s magic is that it is one of the very few fine-dining establishments that I can think of where you can find cozy tables and candlelight dinners before a raucous drag show or a hot DJ set. They also have specialty nights that cater to the lesbian, gay, bisexual, and transgender community, but this restaurant in the Castro is a perfect mix of gay and straight.\u003c/p>\n\u003cp>Former \u003ci>Food & Wine Magazine\u003c/i> Chef of the Year, Randy Lewis, recently took over the reins of the Mecca kitchen, keeping some staples but putting his own stamp on the menu. On my last visit, I enjoyed a buttery piece of sole with a great pea purée and asparagus on the side. The oysters are always a good starter and I love that the knowledgeable server will pick out the best ones of the night just for you. You can also get those oysters for a $1 each during happy hour with a nice cocktail to wash them down.\u003c/p>\n\u003cp>I love the fact that I can go to Mecca for a fine-dining experience and get it without feeling like I can’t get a little tipsy and holler for a friend across the bar. If you want to go where everybody knows your name, check out this place a couple of times and you will soon be a regular.\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/cris-tarozzi.jpg\" alt=\"Cris\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Cris\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Part-time Caterer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>El Jarro\u003cstrong>\u003cbr>\nReviewed Mecca SF:\u003c/strong> Saturday, September 23, 2006\u003c/p>\n\u003cp>I don’t want to waste time writing a review with poetic words and descriptions. Here it is in plain English. We started our dining experience with shrimp cocktail and a half lobster with bagna cauda. Since I was in the mood for white wine I asked our food server for a recommendation. He said I should drink a red; did I ask for a red? When our first course arrived, we found the shrimp cocktail to be quite tasty; the lobster dish consisted of a claw and a scrawny tail, which was overcooked and tough. The claw was much better. Unfortunately the bagna cauda was flavorless; it was like dipping the lobster into inexpensive olive oil. But we figured we were off to an ok start.\u003c/p>\n\u003cp>We ordered the lamb loin with couscous and the chicken ballotine. Our entrees arrived and the lamb was not only well presented, it tasted wonderful; medium- rare, tender. The couscous wasn’t worth finishing — it didn’t have any flavor. Now for the highlight of our evening. Before I go on, I should have mentioned that the restaurant is very dark inside, I felt like I was eating in a bar that serves food instead of dining in a restaurant that has received rave reviews. Back to my dining experience. My chicken ballotine arrived on a cold plate. I took a small bite and couldn’t figure out why it was so chewy. I cut it open and spread it out. I brought the votive candle closer so I could get a better look. Are you ready? It was raw! Not just a little pink, it was red, raw, and gross. I asked our food server to return it to the kitchen and explained why. Believe me when I say I got a less than heartfelt apology. Eventually my dinner arrived, cooked. It was just ok.\u003c/p>\n\u003cp>The evening was (almost) saved by dessert. We ordered the medjool date cake, and I chose their recommendation for the dessert wine. The cake was warm and wonderful, topped with a whipped rice cream. After finishing our dessert, our food server stopped by to inform me that they were out of the dessert wine I had chosen. Since I had just finished a heavenly dessert, I was so content I didn’t care. I said, laughingly “Well it must not be my day,” to which he responded “Well I haven’t had such a great day either” and with that he turned on his heels and walked away. Are you kidding me?! I was given a wine recommendation I didn’t want, I was served raw chicken, and they were out of the wine they recommended with the date cake. He didn’t even bother to ask if there was anything else I would like in its place. Unbelievable!!\u003c/p>\n\u003cp>In my humble opinion Mecca isn’t worth the money you spend (and you will spend!) when you consider the quality of food, the portion size, and the lack of good service. Even if it were located right next door, I wouldn’t go back. A restaurant of this caliber should not have an off night and should never serve raw chicken. Oh, and don’t expect an apology for their mistakes, it’s not going to happen. If you decide to go, do take a flashlight — it’s so dark you can’t appreciate the presentation of your food and you’ll want to make sure your food is cooked properly.\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/joe-ruhnke.jpg\" alt=\"Joe\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Joe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maria Manso World Cuisine\u003cbr>\n\u003cstrong>Reviewed Mecca SF:\u003c/strong> Tuesday, September 26, 2006\u003c/p>\n\u003cp>I used OpenTable.com to book a reservation for Tuesday night. That was convenient, but turns out, not really needed for a weeknight. You could have pitched a rock through the place without hitting anyone. That being said, we were seated at what I would have thought was a bit of a “use last” table.\u003c/p>\n\u003cp>Our initial impression was that the staff seemed friendly and professional; I did not detect any attitude from the staff. In fact, I was generally pretty impressed with our waiter. He was friendly without being intrusive, and was very familiar with the items on the menu. Good thing, that, because the menu is pretty esoteric. The items were listed by ingredient only, often apparently for the shock value. (i.e. Douglas Fir in or on the Chicken ???!) The menu does not really describe the food very well, but our waiter gave it his best shot.\u003c/p>\n\u003cp>First thought once the apps arrived: This is NOT a restaurant for big appetites. I know there’s a market for this kind of place; I am just not part of it, although I have been in many of the priciest restaurants around. My dining companion is a former five-star hotel concierge and so has sampled even more of them than I. We both felt the price/value calculation comes up short for Mecca. It’s not really just an issue with the food quantity, it was also an issue with the food’s quality. The asparagus appetizer, for example, was about two tablespoons of shaved asparagus with some ham and a soft-boiled whole egg. It was hard to even identify the taste of the title ingredient in the dish. The foie gras was extremely delicately presented and was not heavy. (It, too, was a really small portion.)\u003c/p>\n\u003cp>We selected the pork and the duck entrees. The pork was superior to the duck. Really, for $30, six silver-dollar-sized medallions of duck with a single small potato and five miniscule carrot sticks were a little hard to accept with a straight face. We both found the sides with the pork much more in keeping with the echelon of restaurant in which Mecca is attempting to belong. My friend thought the duck was a bit too fatty; I thought the pork was.\u003c/p>\n\u003cp>They clearly spend a lot of time and energy in presentation, and it works pretty well. I though the pork’s plating was unfortunate: it looked to me like the pork had slid off the plate and was then replaced. The entree course did take a bit too long after the apps were finished. Our waiter remained attentive, but I generally fault a kitchen when the food takes too long.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In a word, Mecca is overpriced. I was very surprised to see one of the booths repaired with electrical tape. (Maybe that’s a cheap shot, but at these prices…) It is refreshing that the floor staff was so good and not at all snooty, but for this kind of money, Farallon is a better bet in my book.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2029 Market Street (at Dolores Street)\r\nSan Francisco, CA 94114\r\n\u003cstrong>Phone:\u003c/strong> 415-621-7000\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.sfmecca.com\">www.sfmecca.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mecca SF: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=206\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=209\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/12/14/check-please-bay-area-season-2-episode-11-211/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">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/cp211iPod_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/mecca18.jpg\" alt=\"Mecca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mecca20.jpg\" alt=\"Mecca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/mecca22.jpg\" alt=\"Mecca\" hspace=\"3\">\u003cbr>\nOysters on the Half Shell, Asparagus Appetizer, Medjool Date Cake with Whipped Rice 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/greg-sherrell.jpg\" alt=\"Greg\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Greg\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Radio Personality\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Mecca SF\u003cbr>\n\u003cstrong>Reviewed Mecca SF:\u003c/strong> Sunday, September 17, 2006\u003c/p>\n\u003cp>Casual sophistication is how I would describe Mecca. It is a favorite because when I go out I like to be treated like a star. If I want to be just another guy off the street, I can go to Subway, but the environment and service at Mecca makes me feel a little like a rock star. And the really great thing about this space is that you could walk in there wearing a tuxedo or a Holy Grail print t-shirt and jeans and feel right in place. I’ve had sophisticated small parties that order caviar and champagne as well as rock-and-roll nights where we got rowdy at the bar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And the bar is what makes Mecca stand out. With an extensive list of specialty drinks including my favorite, the Bloody Bellini (a mixture of frozen Bellini and Chambord), the bar offers unique mixes like the BB, a Pomegranate Margarita, or a Raspberry Mojito. The oblong bar is always full on weekends with friendly attentive bartenders. One thing that adds to Mecca’s magic is that it is one of the very few fine-dining establishments that I can think of where you can find cozy tables and candlelight dinners before a raucous drag show or a hot DJ set. They also have specialty nights that cater to the lesbian, gay, bisexual, and transgender community, but this restaurant in the Castro is a perfect mix of gay and straight.\u003c/p>\n\u003cp>Former \u003ci>Food & Wine Magazine\u003c/i> Chef of the Year, Randy Lewis, recently took over the reins of the Mecca kitchen, keeping some staples but putting his own stamp on the menu. On my last visit, I enjoyed a buttery piece of sole with a great pea purée and asparagus on the side. The oysters are always a good starter and I love that the knowledgeable server will pick out the best ones of the night just for you. You can also get those oysters for a $1 each during happy hour with a nice cocktail to wash them down.\u003c/p>\n\u003cp>I love the fact that I can go to Mecca for a fine-dining experience and get it without feeling like I can’t get a little tipsy and holler for a friend across the bar. If you want to go where everybody knows your name, check out this place a couple of times and you will soon be a regular.\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/cris-tarozzi.jpg\" alt=\"Cris\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Cris\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Part-time Caterer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Walnut Creek\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>El Jarro\u003cstrong>\u003cbr>\nReviewed Mecca SF:\u003c/strong> Saturday, September 23, 2006\u003c/p>\n\u003cp>I don’t want to waste time writing a review with poetic words and descriptions. Here it is in plain English. We started our dining experience with shrimp cocktail and a half lobster with bagna cauda. Since I was in the mood for white wine I asked our food server for a recommendation. He said I should drink a red; did I ask for a red? When our first course arrived, we found the shrimp cocktail to be quite tasty; the lobster dish consisted of a claw and a scrawny tail, which was overcooked and tough. The claw was much better. Unfortunately the bagna cauda was flavorless; it was like dipping the lobster into inexpensive olive oil. But we figured we were off to an ok start.\u003c/p>\n\u003cp>We ordered the lamb loin with couscous and the chicken ballotine. Our entrees arrived and the lamb was not only well presented, it tasted wonderful; medium- rare, tender. The couscous wasn’t worth finishing — it didn’t have any flavor. Now for the highlight of our evening. Before I go on, I should have mentioned that the restaurant is very dark inside, I felt like I was eating in a bar that serves food instead of dining in a restaurant that has received rave reviews. Back to my dining experience. My chicken ballotine arrived on a cold plate. I took a small bite and couldn’t figure out why it was so chewy. I cut it open and spread it out. I brought the votive candle closer so I could get a better look. Are you ready? It was raw! Not just a little pink, it was red, raw, and gross. I asked our food server to return it to the kitchen and explained why. Believe me when I say I got a less than heartfelt apology. Eventually my dinner arrived, cooked. It was just ok.\u003c/p>\n\u003cp>The evening was (almost) saved by dessert. We ordered the medjool date cake, and I chose their recommendation for the dessert wine. The cake was warm and wonderful, topped with a whipped rice cream. After finishing our dessert, our food server stopped by to inform me that they were out of the dessert wine I had chosen. Since I had just finished a heavenly dessert, I was so content I didn’t care. I said, laughingly “Well it must not be my day,” to which he responded “Well I haven’t had such a great day either” and with that he turned on his heels and walked away. Are you kidding me?! I was given a wine recommendation I didn’t want, I was served raw chicken, and they were out of the wine they recommended with the date cake. He didn’t even bother to ask if there was anything else I would like in its place. Unbelievable!!\u003c/p>\n\u003cp>In my humble opinion Mecca isn’t worth the money you spend (and you will spend!) when you consider the quality of food, the portion size, and the lack of good service. Even if it were located right next door, I wouldn’t go back. A restaurant of this caliber should not have an off night and should never serve raw chicken. Oh, and don’t expect an apology for their mistakes, it’s not going to happen. If you decide to go, do take a flashlight — it’s so dark you can’t appreciate the presentation of your food and you’ll want to make sure your food is cooked properly.\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/joe-ruhnke.jpg\" alt=\"Joe\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Joe\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Maria Manso World Cuisine\u003cbr>\n\u003cstrong>Reviewed Mecca SF:\u003c/strong> Tuesday, September 26, 2006\u003c/p>\n\u003cp>I used OpenTable.com to book a reservation for Tuesday night. That was convenient, but turns out, not really needed for a weeknight. You could have pitched a rock through the place without hitting anyone. That being said, we were seated at what I would have thought was a bit of a “use last” table.\u003c/p>\n\u003cp>Our initial impression was that the staff seemed friendly and professional; I did not detect any attitude from the staff. In fact, I was generally pretty impressed with our waiter. He was friendly without being intrusive, and was very familiar with the items on the menu. Good thing, that, because the menu is pretty esoteric. The items were listed by ingredient only, often apparently for the shock value. (i.e. Douglas Fir in or on the Chicken ???!) The menu does not really describe the food very well, but our waiter gave it his best shot.\u003c/p>\n\u003cp>First thought once the apps arrived: This is NOT a restaurant for big appetites. I know there’s a market for this kind of place; I am just not part of it, although I have been in many of the priciest restaurants around. My dining companion is a former five-star hotel concierge and so has sampled even more of them than I. We both felt the price/value calculation comes up short for Mecca. It’s not really just an issue with the food quantity, it was also an issue with the food’s quality. The asparagus appetizer, for example, was about two tablespoons of shaved asparagus with some ham and a soft-boiled whole egg. It was hard to even identify the taste of the title ingredient in the dish. The foie gras was extremely delicately presented and was not heavy. (It, too, was a really small portion.)\u003c/p>\n\u003cp>We selected the pork and the duck entrees. The pork was superior to the duck. Really, for $30, six silver-dollar-sized medallions of duck with a single small potato and five miniscule carrot sticks were a little hard to accept with a straight face. We both found the sides with the pork much more in keeping with the echelon of restaurant in which Mecca is attempting to belong. My friend thought the duck was a bit too fatty; I thought the pork was.\u003c/p>\n\u003cp>They clearly spend a lot of time and energy in presentation, and it works pretty well. I though the pork’s plating was unfortunate: it looked to me like the pork had slid off the plate and was then replaced. The entree course did take a bit too long after the apps were finished. Our waiter remained attentive, but I generally fault a kitchen when the food takes too long.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a word, Mecca is overpriced. I was very surprised to see one of the booths repaired with electrical tape. (Maybe that’s a cheap shot, but at these prices…) It is refreshing that the floor staff was so good and not at all snooty, but for this kind of money, Farallon is a better bet in my book.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Mecca SF: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=206\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=203\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Randy Lewis\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> CK Lamb Meatballs with Roasted Peppers and Farm Fresh Egg\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Moroccan\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main course or appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nSpicy Moroccan meatballs.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2-4\u003c/p>\n\u003cp>\u003cstrong>Ras el Hanout\u003c/strong> (Moroccan Seasoning)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 tablespoons black pepper\u003cbr>\n2 tablespoons fennel seed\u003cbr>\n1 tablespoon allspice\u003cbr>\n2 whole nutmegs\u003cbr>\n60 threads saffron\u003cbr>\n4 1/2 teaspoons mace\u003cbr>\n3 cinnamon sticks, about three inches long\u003cbr>\n1 teaspoon cardamom\u003cbr>\n4 tablespoons kosher salt\u003cbr>\n1 tablespoon turmeric\u003cbr>\n8 cloves\u003cbr>\n4 tablespoons sugar\u003cbr>\n2 tablespoons dried mint\u003c/p>\n\u003cp>\u003cstrong>Meatballs\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 ounces bread, crust removed and diced\u003cbr>\n1 cup lamb stock\u003cbr>\n8 ounces ground lamb\u003cbr>\n1 egg\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1 tablespoon fresh flat leaf parsley, roughly chopped\u003cbr>\n1 tablespoon fresh cilantro, roughly chopped\u003cbr>\n1 teaspoon fresh mint, roughly chopped\u003cbr>\n1/2 yellow onion, minced\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1/2 teaspoon unsalted butter\u003cbr>\n2 red bell peppers, roasted and juilienned\u003cbr>\n1/2 cup lamb stock\u003cbr>\n1 teaspoon ras el hanout\u003cbr>\n4 eggs\u003cbr>\n1 tablespoon cilantro, roughly chopped\u003c/p>\n\u003cp>\u003cstrong>Ras el Hanout\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In two separate skillets over medium heat, toast the black pepper and fennel until fragrant, about 3-5 minutes.\u003c/p>\n\u003cp>2. Put black pepper, fennel, and the rest of the ingredients in a spice mill and process until finely ground.\u003c/p>\n\u003cp>3. Pass mixture through tamis or fine-mesh sieve and discard solids.\u003c/p>\n\u003cp>4. Store in an airtight container.\u003c/p>\n\u003cp>\u003cstrong>Meatballs\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Soak bread in 1 cup of lamb stock for 15 minutes. Next, squeeze as much liquid out of the bread as possible. Set bread aside.\u003c/p>\n\u003cp>2. In a large bowl, add lamb, one egg, bread, cinnamon, parsley, cilantro, mint, onions, and salt and mix until uniformly combined.\u003c/p>\n\u003cp>3. Take a small amount of the meat mixture and shape it into a small ball about the size of a golf ball. Repeat with the remaining mixture to make about 16 meatballs.\u003c/p>\n\u003cp>4. Place a large sauté pan over medium-high heat and heat the olive oil and butter. Sear the meatballs until evenly browned all over.\u003c/p>\n\u003cp>5. Add peppers, lamb stock, and ras el hanout. Bring to a boil and cook a few minutes to reduce the liquid.\u003c/p>\n\u003cp>6. Make room for the eggs in the pan and crack them into the spaces between the meatballs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Lower the heat and cover the pan. Cook for about 3 minutes or until eggs are just set. Sprinkle with remaining cilantro and serve in pan.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 tablespoons black pepper\u003cbr>\n2 tablespoons fennel seed\u003cbr>\n1 tablespoon allspice\u003cbr>\n2 whole nutmegs\u003cbr>\n60 threads saffron\u003cbr>\n4 1/2 teaspoons mace\u003cbr>\n3 cinnamon sticks, about three inches long\u003cbr>\n1 teaspoon cardamom\u003cbr>\n4 tablespoons kosher salt\u003cbr>\n1 tablespoon turmeric\u003cbr>\n8 cloves\u003cbr>\n4 tablespoons sugar\u003cbr>\n2 tablespoons dried mint\u003c/p>\n\u003cp>\u003cstrong>Meatballs\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 ounces bread, crust removed and diced\u003cbr>\n1 cup lamb stock\u003cbr>\n8 ounces ground lamb\u003cbr>\n1 egg\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1 tablespoon fresh flat leaf parsley, roughly chopped\u003cbr>\n1 tablespoon fresh cilantro, roughly chopped\u003cbr>\n1 teaspoon fresh mint, roughly chopped\u003cbr>\n1/2 yellow onion, minced\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1/2 teaspoon unsalted butter\u003cbr>\n2 red bell peppers, roasted and juilienned\u003cbr>\n1/2 cup lamb stock\u003cbr>\n1 teaspoon ras el hanout\u003cbr>\n4 eggs\u003cbr>\n1 tablespoon cilantro, roughly chopped\u003c/p>\n\u003cp>\u003cstrong>Ras el Hanout\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In two separate skillets over medium heat, toast the black pepper and fennel until fragrant, about 3-5 minutes.\u003c/p>\n\u003cp>2. Put black pepper, fennel, and the rest of the ingredients in a spice mill and process until finely ground.\u003c/p>\n\u003cp>3. Pass mixture through tamis or fine-mesh sieve and discard solids.\u003c/p>\n\u003cp>4. Store in an airtight container.\u003c/p>\n\u003cp>\u003cstrong>Meatballs\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Soak bread in 1 cup of lamb stock for 15 minutes. Next, squeeze as much liquid out of the bread as possible. Set bread aside.\u003c/p>\n\u003cp>2. In a large bowl, add lamb, one egg, bread, cinnamon, parsley, cilantro, mint, onions, and salt and mix until uniformly combined.\u003c/p>\n\u003cp>3. Take a small amount of the meat mixture and shape it into a small ball about the size of a golf ball. Repeat with the remaining mixture to make about 16 meatballs.\u003c/p>\n\u003cp>4. Place a large sauté pan over medium-high heat and heat the olive oil and butter. Sear the meatballs until evenly browned all over.\u003c/p>\n\u003cp>5. Add peppers, lamb stock, and ras el hanout. Bring to a boil and cook a few minutes to reduce the liquid.\u003c/p>\n\u003cp>6. Make room for the eggs in the pan and crack them into the spaces between the meatballs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Lower the heat and cover the pan. Cook for about 3 minutes or until eggs are just set. Sprinkle with remaining cilantro and serve in pan.\u003c/p>\n\n\u003c/div>\u003c/p>",
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