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"content": "\u003cp>\u003cstrong>Zatar\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=193\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/16/check-please-bay-area-season-2-episode-8-208/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp208iPod_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/zatar10.jpg\" alt=\"Zatar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/zatar3.jpg\" alt=\"Zatar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/zatar14.jpg\" alt=\"Zatar\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/zatar8.jpg\" alt=\"Zatar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/zatar2.jpg\" alt=\"Zatar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/zatar9.jpg\" alt=\"Zatar\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1981 Shattuck Avenue (at University Avenue)\u003cbr>\nBerkeley, CA 94704\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=zatar+berkeley,+ca&ie=UTF8&z=16&ll=37.871872,-122.270687&spn=0.011992,0.012381&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), paid lot (at Berkeley Way)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-841-1981\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@zatarrestaurant.com\">info@zatarrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.zatarrestaurant.com\" target=\"_blank\" rel=\"noopener\">www.zatarrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Waiel and Kelly Majid\u003cbr>\n\u003cstrong>Executive Chefs:\u003c/strong> Waiel and Kelly Majid\u003cbr>\n\u003cstrong>Pastry Chefs:\u003c/strong> Waiel and Kelly Majid\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Warm Tamarind-Simmered Lamb Dolmas, Mohamara (Pomegranate-Walnut Spread), Grilled Lamb with Cumin, Clove, and Coriander, Stuffed Eggplant, Cardamom Ice Cream with Medjool Dates and Carmelized Walnuts\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed, catering and private parties only\u003cbr>\nTuesday: Closed, catering and private parties only\u003cbr>\nWednesday: 5:30pm- 9:30pm (dinner)\u003cbr>\nThursday: 5:30pm- 9:30pm (dinner)\u003cbr>\nFriday: 11:30am-2:30pm (lunch), 5:30pm- 9:30pm (dinner)\u003cbr>\nSaturday: 5:30pm- 9:30pm (dinner)\u003cbr>\nSunday: Closed, catering and private parties only\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner, Prefix Menu (We plan a monthly special event, usually with live music accompanied by a prefix menu on a Sunday or Thursday night. Call or visit our website \u003ca href=\"http://www.zatarrestaurant.com\" target=\"_blank\" rel=\"noopener\">www.zatarrestaurant.com\u003c/a> for more information.)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, for catering orders only.\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance do you recommend reservations be made? \u003c/strong> One week\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (35 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No, but restaurant can be reserved for private parties\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Occasionally, live music\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-841-1981\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@zatarrestaurant.com\">info@zatarrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.zatarrestaurant.com\" target=\"_blank\" rel=\"noopener\">www.zatarrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Waiel and Kelly Majid\u003cbr>\n\u003cstrong>Executive Chefs:\u003c/strong> Waiel and Kelly Majid\u003cbr>\n\u003cstrong>Pastry Chefs:\u003c/strong> Waiel and Kelly Majid\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Warm Tamarind-Simmered Lamb Dolmas, Mohamara (Pomegranate-Walnut Spread), Grilled Lamb with Cumin, Clove, and Coriander, Stuffed Eggplant, Cardamom Ice Cream with Medjool Dates and Carmelized Walnuts\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed, catering and private parties only\u003cbr>\nTuesday: Closed, catering and private parties only\u003cbr>\nWednesday: 5:30pm- 9:30pm (dinner)\u003cbr>\nThursday: 5:30pm- 9:30pm (dinner)\u003cbr>\nFriday: 11:30am-2:30pm (lunch), 5:30pm- 9:30pm (dinner)\u003cbr>\nSaturday: 5:30pm- 9:30pm (dinner)\u003cbr>\nSunday: Closed, catering and private parties only\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner, Prefix Menu (We plan a monthly special event, usually with live music accompanied by a prefix menu on a Sunday or Thursday night. Call or visit our website \u003ca href=\"http://www.zatarrestaurant.com\" target=\"_blank\" rel=\"noopener\">www.zatarrestaurant.com\u003c/a> for more information.)\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, for catering orders only.\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash only\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance do you recommend reservations be made? \u003c/strong> One week\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (35 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No, but restaurant can be reserved for private parties\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Occasionally, live music\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Zatar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=197\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/16/check-please-bay-area-season-2-episode-8-208/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp208iPod_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/zatar4.jpg\" alt=\"Zatar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/zatar11.jpg\" alt=\"Zatar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/zatar6.jpg\" alt=\"Zatar\" hspace=\"3\">\u003cbr>\nGrilled Calamari; Boreka: Filo Pastry Stuffed with Sautéed Leeks, Herbs, Greens and French Feta; Kebab Feast for Two\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/gillian-chase.jpg\" alt=\"Gillian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Gillian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Product Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Zatar\u003cstrong>\u003cbr>\nReviewed Zatar:\u003c/strong> Saturday, August 26, 2006\u003c/p>\n\u003cp>It was a little hard to critique my own restaurant of choice. I sort of felt that if I didn’t find some fault I might come across as biased. So, instead of going with my husband, another diehard Zatar fan, this time I went with two friends who had never tried Zatar. I hate to say it, but really the only thing we can find wrong with this place is their location. I personally do not enjoy going to that area of Berkeley (though their food is worth it), and I imagine that they might attract local clientele that doesn’t appreciate the quality of the food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Regardless of the location, and the fact that I live in Oakland, I have been eating at this restaurant for more than eight years. There is a small circle of us regulars who have been befriended by the husband and wife owners, and we are privileged to be invited to their semi-annual garden and harvest parties. I have seen firsthand how hard these people work to maintain their half-acre organic garden and an overall unbelievably high standard of organic, sustainable cuisine for the restaurant. The meal I had on the night I visited was full of fresh summer vegetables and herbs from this garden.\u003c/p>\n\u003cp>One of the small details about our meal, which my friends were surprised by, is that we discovered three different varieties of basil as accent flavors throughout our dishes. (We later learned that the owners have thirteen different varieties of basil in their garden.) This is the type of detail that makes the restaurant so special in my opinion. We started with a hot filo pastry filled with herbs, dark greens, French feta, and leeks, which was crisp, cheesy, and fragrant, but not so cheesy that the hearty greens weren’t evident. I love this dish at their place when they have it, because often I find filo pastries heavy on the dough and oily, but theirs never is. Then we had my favorite starter: grilled haloumi cheese over grilled bread with whatever fresh vegetables are from their garden. This time it was summer squash and heirloom tomatoes, with, of course, basil. Finally, we had a tuna carpaccio with Meyer lemon, olive oil, capers, sea salt, and lemon basil. Another small detail that I love about Zatar is their high-quality extra virgin olive oil, which is always dark green and fragrant. This oil was used perfectly in all the starters and my subsequent salad (with baby lettuces from the garden) and makes for a unique flavor that I always associate with Zatar.\u003c/p>\n\u003cp>Needless to say, my friends loved everything, including their entrees, (Alaskan Halibut with a lemon-sesame sauce and grilled leg of lamb — both with grilled vegetables from the garden) and the prompt, friendly, unpretentious service. The ambience was very cozy that night with all the candles lit and their beautiful collection of Mediterranean terracotta plates adorning the wall next to us. All of these were hand-selected by the owners on different travels of theirs. Lastly, we were stunned by the wine, which was an organic 1997 Barbaresco of DOCG definition from Piedmonte, at only $42 a bottle. What a find! I cannot imagine any high-end restaurant in San Francisco offering that wine for under $50. In fact, any wine lover would undoubtedly notice that not only is the wine menu chosen with care to specifically complement their food, but the prices are extremely fair for the quality.\u003c/p>\n\u003cp>All in all, once again, Zatar proved to be an excellent meal and a great destination restaurant. I think Zatar is a rare, underappreciated gem. This is the type of place that one would love to stumble across while traveling and have stories to tell upon the return home of the amazing little place they barely stumbled across in whatever distant city. But it’s in our own backyard.\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/nish-nadaraja.jpg\" alt=\"Nish\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Nish\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Little Star Pizza\u003cbr>\n\u003cstrong>Reviewed Zatar:\u003c/strong> Friday, August 25, 2006\u003c/p>\n\u003cp>Zatar is one of those restaurants that should be on every foodie’s list to try at least once. It’s Mediterranean in theme, but just as importantly, it’s all about naturally-raised meats and organic fruits and vegetables. The husband and wife team behind the place pour their heart into the restaurant, and it shows. I mean, many of the vegetables they offer are literally grown and harvested in their own garden!\u003c/p>\n\u003cp>Onto the meal: We started with a flat bread sampler, which is the best way to try all the spreads. I really like the Mohamara, which is made up of pomegranate and roasted peppers. The crostini with grilled haloumi and summer squash was also worth trying, but I believe the menu changes from time to time. On another visit, I’ll be sure to try the warm lamb dolmas, which are making me salivate as I write this!\u003c/p>\n\u003cp>For the main course, we tried the Kebab Feast For Two, which is a fun way to sample a good many of Zatar’s main courses. Truly a feast, you’ll get both chicken and Niman Ranch lamb kefta kebabs, not to mention a succulent serving of their boneless leg of lamb. The whole dish is served over light and fluffy basmati rice and vegetables that are grown in the owners’ own garden!\u003c/p>\n\u003cp>The wine list is somewhat eclectic, but that’s to be expected when all the selections are organic.\u003c/p>\n\u003cp>If I had to point out one flaw in this cozy and intimate restaurant, it’s that dinner for two (which included one bottle of wine, plus another two glasses, but no dessert), was $140 for two people, including tax and tip.\u003c/p>\n\u003cp>When I mentioned I was going to Zatar to another friend, he mentioned that sometimes the service can be slow or almost indifferent, but that the food makes it worth it. Well, Lady Luck was on our side when we dined. As it turned out, the regular waitress was sick, so the wife/owner served us. She was gracious, and you could sense her love for the food she was serving. She made us feel like we were practically eating at her home. So maybe we lucked out, but I guess I’ll have to go back again to find out!\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/angelo-festa.jpg\" alt=\"Angelo\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Angelo\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Film Festival Volunteer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Vignette\u003cbr>\n\u003cstrong>Reviewed Zatar:\u003c/strong> Friday, August 25, 2006\u003c/p>\n\u003cp>I would have guessed that “Zatar” was a place or someone’s name. But instead, it’s a common mixture of herbs and spices, when soaked with olive oil, is consumed with bread.\u003c/p>\n\u003cp>The décor is Turkish, Greek, and Southern Italian, and indeed, the food is described as “eclectic Mediterranean.” The owners, an Iraqi chef and his American wife, grow all their produce in their Oakland home’s backyard. The latest issue of Organic Gardening Magazine has a feature article on this enterprising couple and their restaurant.\u003c/p>\n\u003cp>The food is not only organic, but creatively prepared. The wine list was a bit pricey for a little neighborhood restaurant. Most were over $30 and many over $40. Just two under $30, which isn’t fair to your basic proletariat diner.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The only annoyance came at the very end when our bill was presented and we had to pay with cash. At $84 a head, we had to turn pockets inside out, and purses upside down to scrape together the cash. That, plus the fact that all those frequent flyer miles don’t get counted when you pay cash!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1981 Shattuck Avenue (at University Avenue)\r\nBerkeley, CA 94704\r\n\u003cstrong>Phone:\u003c/strong> 510-841-1981\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.zatarrestaurant.com\" target=\"_blank\" rel=\"noopener\">www.zatarrestaurant.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Zatar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=197\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/16/check-please-bay-area-season-2-episode-8-208/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp208iPod_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/zatar4.jpg\" alt=\"Zatar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/zatar11.jpg\" alt=\"Zatar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/zatar6.jpg\" alt=\"Zatar\" hspace=\"3\">\u003cbr>\nGrilled Calamari; Boreka: Filo Pastry Stuffed with Sautéed Leeks, Herbs, Greens and French Feta; Kebab Feast for Two\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/gillian-chase.jpg\" alt=\"Gillian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Gillian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Product Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Zatar\u003cstrong>\u003cbr>\nReviewed Zatar:\u003c/strong> Saturday, August 26, 2006\u003c/p>\n\u003cp>It was a little hard to critique my own restaurant of choice. I sort of felt that if I didn’t find some fault I might come across as biased. So, instead of going with my husband, another diehard Zatar fan, this time I went with two friends who had never tried Zatar. I hate to say it, but really the only thing we can find wrong with this place is their location. I personally do not enjoy going to that area of Berkeley (though their food is worth it), and I imagine that they might attract local clientele that doesn’t appreciate the quality of the food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Regardless of the location, and the fact that I live in Oakland, I have been eating at this restaurant for more than eight years. There is a small circle of us regulars who have been befriended by the husband and wife owners, and we are privileged to be invited to their semi-annual garden and harvest parties. I have seen firsthand how hard these people work to maintain their half-acre organic garden and an overall unbelievably high standard of organic, sustainable cuisine for the restaurant. The meal I had on the night I visited was full of fresh summer vegetables and herbs from this garden.\u003c/p>\n\u003cp>One of the small details about our meal, which my friends were surprised by, is that we discovered three different varieties of basil as accent flavors throughout our dishes. (We later learned that the owners have thirteen different varieties of basil in their garden.) This is the type of detail that makes the restaurant so special in my opinion. We started with a hot filo pastry filled with herbs, dark greens, French feta, and leeks, which was crisp, cheesy, and fragrant, but not so cheesy that the hearty greens weren’t evident. I love this dish at their place when they have it, because often I find filo pastries heavy on the dough and oily, but theirs never is. Then we had my favorite starter: grilled haloumi cheese over grilled bread with whatever fresh vegetables are from their garden. This time it was summer squash and heirloom tomatoes, with, of course, basil. Finally, we had a tuna carpaccio with Meyer lemon, olive oil, capers, sea salt, and lemon basil. Another small detail that I love about Zatar is their high-quality extra virgin olive oil, which is always dark green and fragrant. This oil was used perfectly in all the starters and my subsequent salad (with baby lettuces from the garden) and makes for a unique flavor that I always associate with Zatar.\u003c/p>\n\u003cp>Needless to say, my friends loved everything, including their entrees, (Alaskan Halibut with a lemon-sesame sauce and grilled leg of lamb — both with grilled vegetables from the garden) and the prompt, friendly, unpretentious service. The ambience was very cozy that night with all the candles lit and their beautiful collection of Mediterranean terracotta plates adorning the wall next to us. All of these were hand-selected by the owners on different travels of theirs. Lastly, we were stunned by the wine, which was an organic 1997 Barbaresco of DOCG definition from Piedmonte, at only $42 a bottle. What a find! I cannot imagine any high-end restaurant in San Francisco offering that wine for under $50. In fact, any wine lover would undoubtedly notice that not only is the wine menu chosen with care to specifically complement their food, but the prices are extremely fair for the quality.\u003c/p>\n\u003cp>All in all, once again, Zatar proved to be an excellent meal and a great destination restaurant. I think Zatar is a rare, underappreciated gem. This is the type of place that one would love to stumble across while traveling and have stories to tell upon the return home of the amazing little place they barely stumbled across in whatever distant city. But it’s in our own backyard.\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/nish-nadaraja.jpg\" alt=\"Nish\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Nish\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Little Star Pizza\u003cbr>\n\u003cstrong>Reviewed Zatar:\u003c/strong> Friday, August 25, 2006\u003c/p>\n\u003cp>Zatar is one of those restaurants that should be on every foodie’s list to try at least once. It’s Mediterranean in theme, but just as importantly, it’s all about naturally-raised meats and organic fruits and vegetables. The husband and wife team behind the place pour their heart into the restaurant, and it shows. I mean, many of the vegetables they offer are literally grown and harvested in their own garden!\u003c/p>\n\u003cp>Onto the meal: We started with a flat bread sampler, which is the best way to try all the spreads. I really like the Mohamara, which is made up of pomegranate and roasted peppers. The crostini with grilled haloumi and summer squash was also worth trying, but I believe the menu changes from time to time. On another visit, I’ll be sure to try the warm lamb dolmas, which are making me salivate as I write this!\u003c/p>\n\u003cp>For the main course, we tried the Kebab Feast For Two, which is a fun way to sample a good many of Zatar’s main courses. Truly a feast, you’ll get both chicken and Niman Ranch lamb kefta kebabs, not to mention a succulent serving of their boneless leg of lamb. The whole dish is served over light and fluffy basmati rice and vegetables that are grown in the owners’ own garden!\u003c/p>\n\u003cp>The wine list is somewhat eclectic, but that’s to be expected when all the selections are organic.\u003c/p>\n\u003cp>If I had to point out one flaw in this cozy and intimate restaurant, it’s that dinner for two (which included one bottle of wine, plus another two glasses, but no dessert), was $140 for two people, including tax and tip.\u003c/p>\n\u003cp>When I mentioned I was going to Zatar to another friend, he mentioned that sometimes the service can be slow or almost indifferent, but that the food makes it worth it. Well, Lady Luck was on our side when we dined. As it turned out, the regular waitress was sick, so the wife/owner served us. She was gracious, and you could sense her love for the food she was serving. She made us feel like we were practically eating at her home. So maybe we lucked out, but I guess I’ll have to go back again to find out!\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/angelo-festa.jpg\" alt=\"Angelo\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Angelo\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Film Festival Volunteer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Vignette\u003cbr>\n\u003cstrong>Reviewed Zatar:\u003c/strong> Friday, August 25, 2006\u003c/p>\n\u003cp>I would have guessed that “Zatar” was a place or someone’s name. But instead, it’s a common mixture of herbs and spices, when soaked with olive oil, is consumed with bread.\u003c/p>\n\u003cp>The décor is Turkish, Greek, and Southern Italian, and indeed, the food is described as “eclectic Mediterranean.” The owners, an Iraqi chef and his American wife, grow all their produce in their Oakland home’s backyard. The latest issue of Organic Gardening Magazine has a feature article on this enterprising couple and their restaurant.\u003c/p>\n\u003cp>The food is not only organic, but creatively prepared. The wine list was a bit pricey for a little neighborhood restaurant. Most were over $30 and many over $40. Just two under $30, which isn’t fair to your basic proletariat diner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina-irons400.jpg\" alt=\"Tina Salter, Series Producer ironing in the Green Room\" hspace=\"4\">\u003c/p>\n\u003cp>Taping two shows a day is exhausting. I mean, I’m just sitting in the control booth, shivering and observing (why DO they keep it so damn cold in there?), and I can barely keep myself from falling asleep on the commute home. The poor peeps who are actually working have it much worse. You all only see a half hour show, but getting that half hour can actually take about three.\u003c/p>\n\u003cp>It’s interesting to note the difference between taping the morning show — where the guests have a call time of about 10:30 — and the afternoon show, which starts taping around 2:30. It shook out fairly often that the morning show had a completely different — almost opposite — vibe from the afternoon show. While that discovery is not a big surprise, since we \u003ci>are\u003c/i> talking about two distinct sets of people, what surprised me most was that the morning show often ended up being the hyper ones.\u003c/p>\n\u003cp>I guess you could put down the afternoon crew’s subdued mood to post-prandial food comas, and, for that matter, maybe a jittery cocktail of nerves and morning caffeine is what sets morning tongues a-chattering. On the other hand, due to technical difficulties, there were times when we didn’t actually traipse into the studio until noon, so that chattiness may have stemmed from the “breakfast wine” the guests were offered to calm their nerves. Anyway, this week’s show was definitely a morning taping.\u003c/p>\n\u003cp>Stephen is clearly a professional charmer. He showed up in the greenroom bearing flowers for Leslie and the other two guests. I’m sure he would have brought flowers to yours truly if he knew I was going to be lurking around, taking down and analyzing his every word. Right? Not only did Stephen say it with flowers, he said it with wine. My first thought when he pulled out the slender bottle of \u003ca href=\"http://www.inniskillin.com\" target=\"_blank\" rel=\"noopener\">Inniskillin Ice Wine\u003c/a> was, “Oh, the boy has certainly done his homework!” I have down in my notes the following, hardly legible, comment: “Knowing that Leslie is a wine writer, he brought along a bottle that he knew was sure to impress.” (There’s a scribble of something after that, but I think it’s my grocery list.) Somehow Stephen also managed to rope Tina, our intrepid series producer, into ironing his shirt! As Wendy captured this priceless moment on film, Tina said dryly, “I don’t do this for all the guests.” See? Professional charmer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had another chance to sample the fruits from this famous and fabulous winery at a chocolate tasting put on and hosted by a few of my \u003ca href=\"http://eggbeater.typepad.com/shuna/\" target=\"_blank\" rel=\"noopener\">fellow\u003c/a> food bloggers. On that occasion, the Inniskillin I tried — generously supplied by yet another of \u003ca href=\"http://becksposhnosh.blogspot.com/2006/11/pink-ice-wine-chocolate.html#links\" target=\"_blank\" rel=\"noopener\">my favorite food bloggers\u003c/a> — was made from the Cabernet Franc grape. It was pink, cold, and perfect with chocolate.\u003c/p>\n\u003cp>Speaking of food bloggers, I was interested to discover on taping day that Kristin was one as well. Her blog, \u003ca href=\"http://givemesomefood.typepad.com/give_me_some_food/\">Give Me Some Food\u003c/a>, is sown with honest commentary and seeded with delicious photographs. She may be a teacher in her professional life, but she’s a food lover in her personal.\u003c/p>\n\u003cp>So now I’m going give you some tidbits about the taping that never made it to the air.\u003c/p>\n\u003cp>When Stephen mentioned the bottle of wine he brought along to South Park Cafe, you all must’ve caught that he said the wine had a screwtop — hey, a lot of the best wines do these days, you know? — but what you didn’t see or hear was Leslie’s comment, “I always say: it’s hip to be screwed.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now before everyone gets all upset at me for putting those words back in Leslie’s mouth and starts bombarding the suffering KQED inboxes with irate emails, hear me out. I think it’s really endearing to hear Leslie joke like that. In the first place, it relaxes and jollies up the guests. And when the guests are relaxed, life in the control room is much more relaxed. And when life in the control room is relaxed, you get a better show! Secondly, it’s simply flat-out endearing to know that Leslie is not a wine snob. Her real personality is warm and boisterous, not pinched and pearl-clutchy.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina-irons400.jpg\" alt=\"Tina Salter, Series Producer ironing in the Green Room\" hspace=\"4\">\u003c/p>\n\u003cp>Taping two shows a day is exhausting. I mean, I’m just sitting in the control booth, shivering and observing (why DO they keep it so damn cold in there?), and I can barely keep myself from falling asleep on the commute home. The poor peeps who are actually working have it much worse. You all only see a half hour show, but getting that half hour can actually take about three.\u003c/p>\n\u003cp>It’s interesting to note the difference between taping the morning show — where the guests have a call time of about 10:30 — and the afternoon show, which starts taping around 2:30. It shook out fairly often that the morning show had a completely different — almost opposite — vibe from the afternoon show. While that discovery is not a big surprise, since we \u003ci>are\u003c/i> talking about two distinct sets of people, what surprised me most was that the morning show often ended up being the hyper ones.\u003c/p>\n\u003cp>I guess you could put down the afternoon crew’s subdued mood to post-prandial food comas, and, for that matter, maybe a jittery cocktail of nerves and morning caffeine is what sets morning tongues a-chattering. On the other hand, due to technical difficulties, there were times when we didn’t actually traipse into the studio until noon, so that chattiness may have stemmed from the “breakfast wine” the guests were offered to calm their nerves. Anyway, this week’s show was definitely a morning taping.\u003c/p>\n\u003cp>Stephen is clearly a professional charmer. He showed up in the greenroom bearing flowers for Leslie and the other two guests. I’m sure he would have brought flowers to yours truly if he knew I was going to be lurking around, taking down and analyzing his every word. Right? Not only did Stephen say it with flowers, he said it with wine. My first thought when he pulled out the slender bottle of \u003ca href=\"http://www.inniskillin.com\" target=\"_blank\" rel=\"noopener\">Inniskillin Ice Wine\u003c/a> was, “Oh, the boy has certainly done his homework!” I have down in my notes the following, hardly legible, comment: “Knowing that Leslie is a wine writer, he brought along a bottle that he knew was sure to impress.” (There’s a scribble of something after that, but I think it’s my grocery list.) Somehow Stephen also managed to rope Tina, our intrepid series producer, into ironing his shirt! As Wendy captured this priceless moment on film, Tina said dryly, “I don’t do this for all the guests.” See? Professional charmer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had another chance to sample the fruits from this famous and fabulous winery at a chocolate tasting put on and hosted by a few of my \u003ca href=\"http://eggbeater.typepad.com/shuna/\" target=\"_blank\" rel=\"noopener\">fellow\u003c/a> food bloggers. On that occasion, the Inniskillin I tried — generously supplied by yet another of \u003ca href=\"http://becksposhnosh.blogspot.com/2006/11/pink-ice-wine-chocolate.html#links\" target=\"_blank\" rel=\"noopener\">my favorite food bloggers\u003c/a> — was made from the Cabernet Franc grape. It was pink, cold, and perfect with chocolate.\u003c/p>\n\u003cp>Speaking of food bloggers, I was interested to discover on taping day that Kristin was one as well. Her blog, \u003ca href=\"http://givemesomefood.typepad.com/give_me_some_food/\">Give Me Some Food\u003c/a>, is sown with honest commentary and seeded with delicious photographs. She may be a teacher in her professional life, but she’s a food lover in her personal.\u003c/p>\n\u003cp>So now I’m going give you some tidbits about the taping that never made it to the air.\u003c/p>\n\u003cp>When Stephen mentioned the bottle of wine he brought along to South Park Cafe, you all must’ve caught that he said the wine had a screwtop — hey, a lot of the best wines do these days, you know? — but what you didn’t see or hear was Leslie’s comment, “I always say: it’s hip to be screwed.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now before everyone gets all upset at me for putting those words back in Leslie’s mouth and starts bombarding the suffering KQED inboxes with irate emails, hear me out. I think it’s really endearing to hear Leslie joke like that. In the first place, it relaxes and jollies up the guests. And when the guests are relaxed, life in the control room is much more relaxed. And when life in the control room is relaxed, you get a better show! Secondly, it’s simply flat-out endearing to know that Leslie is not a wine snob. Her real personality is warm and boisterous, not pinched and pearl-clutchy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 7 (207) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Shalizaar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=187\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=185\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=190\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>South Park Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=188\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=184\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Forbes Island\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=186\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=183\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=189\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/W9eaAaxogIc&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/cp207iPod_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-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>. 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 Capcanes, “Mas Donis Barrica,” Montsant, Spain $12\u003c/strong>\u003cbr>\nIf earthy, smooth reds are to your taste, seek out the winning wines from Capcanes. A unique cooperative winery located the mountainous Montsant region of northeastern Spain, this Garnacha-based red — loaded with mineral aromas and mouthfilling fruit — is one of my favorite value wines.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Forbes Island\u003c/strong>\u003c/p>\n\u003cp>If you’re heading to Forbes Island for a unique San Francisco treat, you’ll be treated to a small but reasonably priced and well-chosen list of wines. Look for imports such as:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jean Grivot, Nuits St.-Georges “Les Chamois,” Burgundy, France $64\u003c/strong>\u003cbr>\nWith the wild mushroom ragout appetizer and roasted pork chop with sweet potatoes, order this Pinot Noir from France. It’s tough to find red Burgundy priced less than $75 in most restaurants, so this elegant, silky red stands out.\u003c/p>\n\n",
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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/cp207iPod_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-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>. 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 Capcanes, “Mas Donis Barrica,” Montsant, Spain $12\u003c/strong>\u003cbr>\nIf earthy, smooth reds are to your taste, seek out the winning wines from Capcanes. A unique cooperative winery located the mountainous Montsant region of northeastern Spain, this Garnacha-based red — loaded with mineral aromas and mouthfilling fruit — is one of my favorite value wines.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Forbes Island\u003c/strong>\u003c/p>\n\u003cp>If you’re heading to Forbes Island for a unique San Francisco treat, you’ll be treated to a small but reasonably priced and well-chosen list of wines. Look for imports such as:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jean Grivot, Nuits St.-Georges “Les Chamois,” Burgundy, France $64\u003c/strong>\u003cbr>\nWith the wild mushroom ragout appetizer and roasted pork chop with sweet potatoes, order this Pinot Noir from France. It’s tough to find red Burgundy priced less than $75 in most restaurants, so this elegant, silky red stands out.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "shalizaar-restaurant-info",
"title": "Shalizaar: Restaurant Info",
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"content": "\u003cp>\u003cstrong>Shalizaar\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=185\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=190\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/09/check-please-bay-area-season-2-episode-7-207/\">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/cp207iPod_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/shalizaar11.jpg\" alt=\"Shalizaar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/shalizaar4.jpg\" alt=\"Shalizaar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/shalizaar6.jpg\" alt=\"Shalizaar\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/shalizaar14.jpg\" alt=\"Shalizaar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/shalizaar13.jpg\" alt=\"Shalizaar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/shalizaar10.jpg\" alt=\"Shalizaar\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Shalizar+300+El+Camino+Real,+Belmont,+CA+94002&sll=37.09024,-95.712891&sspn=43.713406,58.535156&ie=UTF8&cd=1&cid=8219419643591745655&ll=37.538452,-122.281694&spn=0.023821,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Shalizar+300+El+Camino+Real,+Belmont,+CA+94002&sll=37.09024,-95.712891&sspn=43.713406,58.535156&ie=UTF8&cd=1&cid=8219419643591745655&ll=37.538452,-122.281694&spn=0.023821,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n300 El Camino Real\u003cbr>\nBelmont, CA 94002\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-341-2600\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.shalizaar.com/\">www.shalizaar.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Narges and Saeed Ayagh\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Saeed Ayagh\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Persian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Mirzaghasemi (Smoked Eggplant, Eggs, and Garlic), Shishlik Kabab (Rack of Lamb Kabab), Joojeh ba Ostekhan (Chicken Kabab with Bone), Soltani Kabab (Skewers of Filet Mignon and Ground Beef), Fesnjan Stew (Pomegranate Stew with Chicken), Narges Salad (Lettuce, Tomatoes, Feta Cheese, Dates, and Onions), Shirazi Salad (Cucumbers, Tomatoes, and Onions with Vinegar Dressing)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 11:00am- 10:00pm\u003cbr>\nWednesday: 11:00am- 10:00pm\u003cbr>\nThursday: 11:00am- 10:00pm\u003cbr>\nFriday: 11:00am- 10:00pm\u003cbr>\nSaturday: 11:00am- 10:00pm\u003cbr>\nSunday: 11:00am- 10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, Discover, Diner’s Club\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance do you require reservations be made? \u003c/strong> One day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Shalizaar\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=185\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=190\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/09/check-please-bay-area-season-2-episode-7-207/\">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/cp207iPod_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/shalizaar11.jpg\" alt=\"Shalizaar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/shalizaar4.jpg\" alt=\"Shalizaar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/shalizaar6.jpg\" alt=\"Shalizaar\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/shalizaar14.jpg\" alt=\"Shalizaar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/shalizaar13.jpg\" alt=\"Shalizaar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/shalizaar10.jpg\" alt=\"Shalizaar\" hspace=\"3\">\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" scrolling=\"no\" margin src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Shalizar+300+El+Camino+Real,+Belmont,+CA+94002&sll=37.09024,-95.712891&sspn=43.713406,58.535156&ie=UTF8&cd=1&cid=8219419643591745655&ll=37.538452,-122.281694&spn=0.023821,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Shalizar+300+El+Camino+Real,+Belmont,+CA+94002&sll=37.09024,-95.712891&sspn=43.713406,58.535156&ie=UTF8&cd=1&cid=8219419643591745655&ll=37.538452,-122.281694&spn=0.023821,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n300 El Camino Real\u003cbr>\nBelmont, CA 94002\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-341-2600\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.shalizaar.com/\">www.shalizaar.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Narges and Saeed Ayagh\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Saeed Ayagh\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Persian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Mirzaghasemi (Smoked Eggplant, Eggs, and Garlic), Shishlik Kabab (Rack of Lamb Kabab), Joojeh ba Ostekhan (Chicken Kabab with Bone), Soltani Kabab (Skewers of Filet Mignon and Ground Beef), Fesnjan Stew (Pomegranate Stew with Chicken), Narges Salad (Lettuce, Tomatoes, Feta Cheese, Dates, and Onions), Shirazi Salad (Cucumbers, Tomatoes, and Onions with Vinegar Dressing)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 11:00am- 10:00pm\u003cbr>\nWednesday: 11:00am- 10:00pm\u003cbr>\nThursday: 11:00am- 10:00pm\u003cbr>\nFriday: 11:00am- 10:00pm\u003cbr>\nSaturday: 11:00am- 10:00pm\u003cbr>\nSunday: 11:00am- 10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, Discover, Diner’s Club\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance do you require reservations be made? \u003c/strong> One day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Shalizaar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=187\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=190\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/09/check-please-bay-area-season-2-episode-7-207/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp207iPod_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/shalizaar1.jpg\" alt=\"Shalizaar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/shalizaar3.jpg\" alt=\"Shalizaar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/shalizaar2.jpg\" alt=\"Shalizaar\" hspace=\"3\">\u003cbr>\nTah Dig (Crispy Rice) with Spinach and Bean Stew; Shalizaar Combination Plate: Chicken and Ground Beef Kebabs, Beef Filet, and Lamb Chops with Basmati Rice Drizzled with Saffron Oil; Persian Ice Cream mixed with Pistachios and Saffron\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/margaret-chau.jpg\" alt=\"Margaret\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Margaret\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Millbrae\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Shalizaar\u003cstrong>\u003cbr>\nReviewed Shalizaar:\u003c/strong> Tuesday, August 15, 2006\u003c/p>\n\u003cp>Décor: Simple, but clean, comfortable\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Noise Level: Manageable, unless you’re sitting right next to a large group, but still better than many places in the Bay Area. The place was full (Tuesday night, 7:30pm) and had a lineup.\u003c/p>\n\u003cp>Prices: Very reasonable, especially since the portions are large. One can get a meal and a half with each order. Appetizers range from $4-$7, entrees range from $10-16, combo dishes are around $35, but enough food for three. Great value.\u003c/p>\n\u003cp>Menu:\u003cbr>\nSelections: good representation of Persian dishes, especially the more popular ones like tah dig (crispy rice with stews), mixed rice dishes, stews, and kebabs. Each entrée comes with a huge plate of rice or salad, or half and half. A bit weak on vegetarian dishes, definitely a carnivore’s delight. We usually order different dishes to share. When we had large parties (up to 18 of us), we just let the owners decide and we’re never disappointed. In fact, there was usually too much food, so we all had leftovers to take home. They are very accommodating to requests for special “combinations.”\u003c/p>\n\u003cp>Quality: Excellent. Very well prepared and seasoned, especially the stews and kebabs; their house made yoghurt is tasty too. We were introduced to this place by two different Iranian couples, who are all great cooks themselves, so we knew we were in for a treat from day one. One of the best lamb sirloins I’ve tasted!\u003c/p>\n\u003cp>Portion: Large. Perfect for big eaters for one meal, or for leftover the next day since the food still tastes very good the next day.\u003c/p>\n\u003cp>Wine List: Nothing special. Adequate selection and quality\u003c/p>\n\u003cp>Parking: Easy street parking; safe neighborhood.\u003c/p>\n\u003cp>Service: Very friendly and helpful; never slack even when the place was full.\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/kristen-lo.jpg\" alt=\"Kristen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> High School Theater Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> South Park Café\u003cbr>\n\u003cstrong>Reviewed Shalizaar:\u003c/strong> Saturday, August 19, 2006\u003c/p>\n\u003cp>White table clothes and Middle Eastern food? I thought this was unheard of, and while checking the internet, it seemed like few knew of San Mateo’s Shalizaar (on Google they keep asking you: “Did you mean Shalimar?” No!) Yet when we arrived it turned out that that at least all of San Mateo knew of this restaurant; Shalizaar was entirely full for the duration of our dinner. We were lucky and were seated in the center of the restaurant immediately without reservations. The restaurant is definitely bustling with many families and large tables, but I wasn’t bothered by the noise. It seemed like everybody was having a good time.\u003c/p>\n\u003cp>I believe the key to Shalizaar is the manager. My husband and I are not familiar with Middle Eastern dishes and at first we almost panicked while surveying the menu. I had no idea what to order! Luckily, the manager helped us greatly in this area. He understood that we were novices and made some basic recommendations. We started out with a tangy cucumber and yogurt dip. This complemented what was already on the table: a basket of flat bread and a plate of feta cheese, walnuts, and herbs. This was a wonderful beginning to the dinner, mostly because it was so different from your basic basket of bread.\u003c/p>\n\u003cp>After our appetizer, the manager again made some suggestions for the combination platter for two. This sounded like a great idea since I wanted to try as many different dishes as possible. Our combo platter came with two plates of rice and a plate that you shared with game hen, lamb chops, and ground beef kabobs. Since all of my prior experiences with Middle Eastern food have concerned falafel, I had no idea what to expect from this kabob platter, but we were really impressed. We were a little fearful that the kabob meat was going to be dry, but everything was juicy and didn’t even need the left over cumber-yogurt sauce that we saving in case the meat came out like the bark of a tree. And you could really almost feed a family of four with the combination plate — their servings are very generous.\u003c/p>\n\u003cp>At the end of dinner I thought I should give a dessert a try, even though most of the desserts sounded like the ingredients for a bundle of potpourri (i.e. rose water?). Again, I turned to the manager for a suggestion. He pointed to something and I nodded. What I agreed to turned out to be a few scoops of ice cream over some dried noodles and rosewater. I think the rosewater must be an acquired taste; I was still a little uncomfortable with my dessert tasting like a flower. In the end, we thought Shalizaar was a reasonable deal with good food, amazing service, and a must-try for people in the San Mateo area.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/stephen-shaubach1.jpg\" alt=\"Stephen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Software Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Forbes Island\u003cbr>\n\u003cstrong>Reviewed Shalizaar:\u003c/strong> Saturday, August 19, 2006\u003c/p>\n\u003cp>The trip from Twin Peaks in San Francisco to Shalizaar in San Mateo was a nice get away from the city after a particularly busy day at work. The drive seemed quick for that time of the night, and before we knew it, the GPS told us we had arrived at Shalizaar, plus we got rock star parking, right in front of the restaurant. After we dried our tears over such a great parking space, we entered into the quiet room adorned with Middle Eastern paintings and hanging tapestries that had authentic music gently flowing from the speakers. The pleasant host sat us quickly and on the table a basket of thin bread, feta cheese, walnuts and herbs was immediately placed. All of the items tasted great.\u003c/p>\n\u003cp>After looking over the menu for a while, we ordered our choices. First after to arrive after about ten minutes was a yogurt dish, which was thick with the taste of sour cream and garlic and went nicely with some bread and a sprig of mint. The wait for the second dish to arrive was about ten additional minutes. It was a combination platter for two that was somewhat pricey but also large in portions. The platter offered choices of chicken, ground chicken, ground beef, and also lamb. Each item was savory, especially the chicken. Taking pieces of each and placing them on bread was quickly filling us up after the initial basket of nibbles, so we ordered dessert and asked for the rest to be boxed.\u003c/p>\n\u003cp>For dessert we decided on baklava and saffron ice cream and finally tea. The baklava was somewhat stale and bland, which was surprising. The ice cream was truly great. The fragrance, the taste, and the texture all came together to make one of the most interesting ice creams I’ve tasted, ever. They should sell it in gallons to go. The tea was also good and served hot.\u003c/p>\n\u003cp>Leaving took a while but taking a look around, I noticed that a table full of Middle Eastern men, who had been there before we were seated, were still chatting and eating. I realized this was truly an authentic Persian restaurant and I was a typical American, in a hurry, even when eating. Overall, the restaurant was a pleasant experience not noisy. The lighting wasn’t harsh, the staff, somewhat attentive but always friendly.\u003c/p>\n\u003cp>I would recommend Shalizaar to friends in the Peninsula area or if they were passing close by. The food was good, yet slightly overpriced, even if the portions are large. Although the experience was pleasant overall, there is nothing that stood out, besides the ice cream, that would draw me back. If I lived around the corner, I would come more often but try to confine my ordering to smaller portioned, lower-priced menu choices.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Favorite quote from the Shalizaar website: “[\u003ci>sic\u003c/i>] This Picture shows one of the process of planning the rice which is usually done by women.”\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n120 West 25th Avenue (at Flores Street)\r\nSan Mateo, CA 94403\r\n\u003cstrong>Phone:\u003c/strong> 650-341-2600\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.shalizaarrestaurant.com\" target=\"_blank\" rel=\"noopener\">www.shalizaarrestaurant.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Shalizaar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=187\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=190\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/09/check-please-bay-area-season-2-episode-7-207/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp207iPod_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/shalizaar1.jpg\" alt=\"Shalizaar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/shalizaar3.jpg\" alt=\"Shalizaar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/shalizaar2.jpg\" alt=\"Shalizaar\" hspace=\"3\">\u003cbr>\nTah Dig (Crispy Rice) with Spinach and Bean Stew; Shalizaar Combination Plate: Chicken and Ground Beef Kebabs, Beef Filet, and Lamb Chops with Basmati Rice Drizzled with Saffron Oil; Persian Ice Cream mixed with Pistachios and Saffron\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/margaret-chau.jpg\" alt=\"Margaret\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Margaret\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Millbrae\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Shalizaar\u003cstrong>\u003cbr>\nReviewed Shalizaar:\u003c/strong> Tuesday, August 15, 2006\u003c/p>\n\u003cp>Décor: Simple, but clean, comfortable\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Noise Level: Manageable, unless you’re sitting right next to a large group, but still better than many places in the Bay Area. The place was full (Tuesday night, 7:30pm) and had a lineup.\u003c/p>\n\u003cp>Prices: Very reasonable, especially since the portions are large. One can get a meal and a half with each order. Appetizers range from $4-$7, entrees range from $10-16, combo dishes are around $35, but enough food for three. Great value.\u003c/p>\n\u003cp>Menu:\u003cbr>\nSelections: good representation of Persian dishes, especially the more popular ones like tah dig (crispy rice with stews), mixed rice dishes, stews, and kebabs. Each entrée comes with a huge plate of rice or salad, or half and half. A bit weak on vegetarian dishes, definitely a carnivore’s delight. We usually order different dishes to share. When we had large parties (up to 18 of us), we just let the owners decide and we’re never disappointed. In fact, there was usually too much food, so we all had leftovers to take home. They are very accommodating to requests for special “combinations.”\u003c/p>\n\u003cp>Quality: Excellent. Very well prepared and seasoned, especially the stews and kebabs; their house made yoghurt is tasty too. We were introduced to this place by two different Iranian couples, who are all great cooks themselves, so we knew we were in for a treat from day one. One of the best lamb sirloins I’ve tasted!\u003c/p>\n\u003cp>Portion: Large. Perfect for big eaters for one meal, or for leftover the next day since the food still tastes very good the next day.\u003c/p>\n\u003cp>Wine List: Nothing special. Adequate selection and quality\u003c/p>\n\u003cp>Parking: Easy street parking; safe neighborhood.\u003c/p>\n\u003cp>Service: Very friendly and helpful; never slack even when the place was full.\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/kristen-lo.jpg\" alt=\"Kristen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> High School Theater Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> South Park Café\u003cbr>\n\u003cstrong>Reviewed Shalizaar:\u003c/strong> Saturday, August 19, 2006\u003c/p>\n\u003cp>White table clothes and Middle Eastern food? I thought this was unheard of, and while checking the internet, it seemed like few knew of San Mateo’s Shalizaar (on Google they keep asking you: “Did you mean Shalimar?” No!) Yet when we arrived it turned out that that at least all of San Mateo knew of this restaurant; Shalizaar was entirely full for the duration of our dinner. We were lucky and were seated in the center of the restaurant immediately without reservations. The restaurant is definitely bustling with many families and large tables, but I wasn’t bothered by the noise. It seemed like everybody was having a good time.\u003c/p>\n\u003cp>I believe the key to Shalizaar is the manager. My husband and I are not familiar with Middle Eastern dishes and at first we almost panicked while surveying the menu. I had no idea what to order! Luckily, the manager helped us greatly in this area. He understood that we were novices and made some basic recommendations. We started out with a tangy cucumber and yogurt dip. This complemented what was already on the table: a basket of flat bread and a plate of feta cheese, walnuts, and herbs. This was a wonderful beginning to the dinner, mostly because it was so different from your basic basket of bread.\u003c/p>\n\u003cp>After our appetizer, the manager again made some suggestions for the combination platter for two. This sounded like a great idea since I wanted to try as many different dishes as possible. Our combo platter came with two plates of rice and a plate that you shared with game hen, lamb chops, and ground beef kabobs. Since all of my prior experiences with Middle Eastern food have concerned falafel, I had no idea what to expect from this kabob platter, but we were really impressed. We were a little fearful that the kabob meat was going to be dry, but everything was juicy and didn’t even need the left over cumber-yogurt sauce that we saving in case the meat came out like the bark of a tree. And you could really almost feed a family of four with the combination plate — their servings are very generous.\u003c/p>\n\u003cp>At the end of dinner I thought I should give a dessert a try, even though most of the desserts sounded like the ingredients for a bundle of potpourri (i.e. rose water?). Again, I turned to the manager for a suggestion. He pointed to something and I nodded. What I agreed to turned out to be a few scoops of ice cream over some dried noodles and rosewater. I think the rosewater must be an acquired taste; I was still a little uncomfortable with my dessert tasting like a flower. In the end, we thought Shalizaar was a reasonable deal with good food, amazing service, and a must-try for people in the San Mateo area.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/stephen-shaubach1.jpg\" alt=\"Stephen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Software Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Forbes Island\u003cbr>\n\u003cstrong>Reviewed Shalizaar:\u003c/strong> Saturday, August 19, 2006\u003c/p>\n\u003cp>The trip from Twin Peaks in San Francisco to Shalizaar in San Mateo was a nice get away from the city after a particularly busy day at work. The drive seemed quick for that time of the night, and before we knew it, the GPS told us we had arrived at Shalizaar, plus we got rock star parking, right in front of the restaurant. After we dried our tears over such a great parking space, we entered into the quiet room adorned with Middle Eastern paintings and hanging tapestries that had authentic music gently flowing from the speakers. The pleasant host sat us quickly and on the table a basket of thin bread, feta cheese, walnuts and herbs was immediately placed. All of the items tasted great.\u003c/p>\n\u003cp>After looking over the menu for a while, we ordered our choices. First after to arrive after about ten minutes was a yogurt dish, which was thick with the taste of sour cream and garlic and went nicely with some bread and a sprig of mint. The wait for the second dish to arrive was about ten additional minutes. It was a combination platter for two that was somewhat pricey but also large in portions. The platter offered choices of chicken, ground chicken, ground beef, and also lamb. Each item was savory, especially the chicken. Taking pieces of each and placing them on bread was quickly filling us up after the initial basket of nibbles, so we ordered dessert and asked for the rest to be boxed.\u003c/p>\n\u003cp>For dessert we decided on baklava and saffron ice cream and finally tea. The baklava was somewhat stale and bland, which was surprising. The ice cream was truly great. The fragrance, the taste, and the texture all came together to make one of the most interesting ice creams I’ve tasted, ever. They should sell it in gallons to go. The tea was also good and served hot.\u003c/p>\n\u003cp>Leaving took a while but taking a look around, I noticed that a table full of Middle Eastern men, who had been there before we were seated, were still chatting and eating. I realized this was truly an authentic Persian restaurant and I was a typical American, in a hurry, even when eating. Overall, the restaurant was a pleasant experience not noisy. The lighting wasn’t harsh, the staff, somewhat attentive but always friendly.\u003c/p>\n\u003cp>I would recommend Shalizaar to friends in the Peninsula area or if they were passing close by. The food was good, yet slightly overpriced, even if the portions are large. Although the experience was pleasant overall, there is nothing that stood out, besides the ice cream, that would draw me back. If I lived around the corner, I would come more often but try to confine my ordering to smaller portioned, lower-priced menu choices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Shalizaar: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=187\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=185\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Saeed Ayagh\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Mirzaghasemi\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Persian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nEggplant Appetizer\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1 large eggplant\u003cbr>\n3-4 tablespoons olive oil\u003cbr>\n1 tablespoon chopped garlic\u003cbr>\n1 tablespoon chopped onion\u003cbr>\n1 large tomato, peeled\u003cbr>\n2 eggs\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350°. Place the eggplant on an baking sheet and bake for 35 minutes. Remove eggplant from oven and set aside. When the eggplant is cool enough to touch, peel and discard the skin. Chop the eggplant into rough pieces.\u003c/p>\n\u003cp>2. In a pan over medium-high heat, add the olive oil and sauté garlic and onion until softened slightly. Add the tomato and peeled, chopped eggplant to the pan. Cover the pan and cook over medium heat for 10 minutes.\u003c/p>\n\u003cp>3. Add the eggs to the eggplant mixture in the skillet and stir. Cook over low heat until eggs are firm, stirring constantly with a wooden spoon.\u003c/p>\n\u003cp>4. Transfer to a serving dish.\u003c/p>\n\u003cp>Note: The eggplant may also be grilled on top of stove or in the broiler.\u003c/p>\n\u003cp> Nush-e Jan! (Enjoy!)\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe with Lavash Bread and fresh herbs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions: \u003c/strong>\u003cbr>\nA cold glass of Doogh ( a yogurt drink).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Shalizaar: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=187\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=185\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Saeed Ayagh\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Mirzaghasemi\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Persian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nEggplant Appetizer\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\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 eggplant\u003cbr>\n3-4 tablespoons olive oil\u003cbr>\n1 tablespoon chopped garlic\u003cbr>\n1 tablespoon chopped onion\u003cbr>\n1 large tomato, peeled\u003cbr>\n2 eggs\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350°. Place the eggplant on an baking sheet and bake for 35 minutes. Remove eggplant from oven and set aside. When the eggplant is cool enough to touch, peel and discard the skin. Chop the eggplant into rough pieces.\u003c/p>\n\u003cp>2. In a pan over medium-high heat, add the olive oil and sauté garlic and onion until softened slightly. Add the tomato and peeled, chopped eggplant to the pan. Cover the pan and cook over medium heat for 10 minutes.\u003c/p>\n\u003cp>3. Add the eggs to the eggplant mixture in the skillet and stir. Cook over low heat until eggs are firm, stirring constantly with a wooden spoon.\u003c/p>\n\u003cp>4. Transfer to a serving dish.\u003c/p>\n\u003cp>Note: The eggplant may also be grilled on top of stove or in the broiler.\u003c/p>\n\u003cp> Nush-e Jan! (Enjoy!)\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe with Lavash Bread and fresh herbs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions: \u003c/strong>\u003cbr>\nA cold glass of Doogh ( a yogurt drink).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>South Park Café\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=184\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/09/check-please-bay-area-season-2-episode-7-207/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp207iPod_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/southparkcafe6.jpg\" alt=\"South Park Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/southparkcafe14.jpg\" alt=\"South Park Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/southparkcafe15.jpg\" alt=\"South Park Café\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/southparkcafe5.jpg\" alt=\"South Park Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/southparkcafe13.jpg\" alt=\"South Park Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/southparkcafe4.jpg\" alt=\"South Park Café\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n108 South Park Street (at Jack London Alley)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=south+park+cafe+san+francisco+ca&ie=UTF8&z=16&ll=37.781926,-122.397201&spn=0.010108,0.013733&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-495-7275\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:southparkcafe@sbcglobal.net\">southparkcafe@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://southparkcafe.com\" target=\"_blank\" rel=\"noopener\">www.southparkcafe.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Ward Little\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ward Little\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Duck Breast, Hanger Steak, “Pig Salad”\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15 (waived with additional purchase from our list)\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am- 2:30pm (lunch), no dinner\u003cbr>\nTuesday: 11:30am- 2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nWednesday: 11:30am- 2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nThursday: 11:30am- 2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nFriday: 11:30am- 2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nSaturday: no lunch, 5:30pm-10:00pm (dinner)\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner, Prefix Menu\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Available Tuesday-Saturday for dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for dinner only\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended but not required\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n108 South Park Street (at Jack London Alley)\r\nSan Francisco, CA 94107\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=south+park+cafe+san+francisco+ca&ie=UTF8&z=16&ll=37.781926,-122.397201&spn=0.010108,0.013733&om=1&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-495-7275\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.southparkcafesf.com\" target=\"_blank\" rel=\"noopener\">www.southparkcafesf.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> French\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=184\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>South Park Café\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=184\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/09/check-please-bay-area-season-2-episode-7-207/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp207iPod_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/southparkcafe6.jpg\" alt=\"South Park Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/southparkcafe14.jpg\" alt=\"South Park Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/southparkcafe15.jpg\" alt=\"South Park Café\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/southparkcafe5.jpg\" alt=\"South Park Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/southparkcafe13.jpg\" alt=\"South Park Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/southparkcafe4.jpg\" alt=\"South Park Café\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n108 South Park Street (at Jack London Alley)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=south+park+cafe+san+francisco+ca&ie=UTF8&z=16&ll=37.781926,-122.397201&spn=0.010108,0.013733&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-495-7275\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:southparkcafe@sbcglobal.net\">southparkcafe@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://southparkcafe.com\" target=\"_blank\" rel=\"noopener\">www.southparkcafe.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Ward Little\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ward Little\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Duck Breast, Hanger Steak, “Pig Salad”\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15 (waived with additional purchase from our list)\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am- 2:30pm (lunch), no dinner\u003cbr>\nTuesday: 11:30am- 2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nWednesday: 11:30am- 2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nThursday: 11:30am- 2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nFriday: 11:30am- 2:30pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nSaturday: no lunch, 5:30pm-10:00pm (dinner)\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner, Prefix Menu\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Available Tuesday-Saturday for dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for dinner only\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Recommended but not required\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>South Park Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=188\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/09/check-please-bay-area-season-2-episode-7-207/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp207iPod_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/southparkcafe2.jpg\" alt=\"South Park Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/southparkcafe3.jpg\" alt=\"South Park Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/southparkcafe1.jpg\" alt=\"South Park Café\" hspace=\"3\">\u003cbr>\nBraised Vegetable Couscous with Indian Spices and Lemon-Mint Yogurt; Sautéed Rabbit with Garlic and Bacon Pan Sauce; Espresso Gelato with Fudge and Caramel Sauce\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kristen-lo.jpg\" alt=\"Kristen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> High School Theater Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> South Park Café\u003cbr>\n\u003cstrong>Reviewed South Park Café:\u003c/strong> Tuesday, August 22, 2006\u003c/p>\n\u003cp>When the Bay Area commute has got me down, and I can’t even think about preparing dinner, I turn to my neighborhood bistro, South Park Café. South Park Café has a wonderful, reasonably priced prix fix menu ($32 for three courses), a diverse selection, and the quality of food is dependable. Its quiet, unassuming location may fool you that nothing special is happening in South Park (and I actually think it’s quite nice that the restaurant is not located on a busy street, but rather by a park — it’s seems more…European), but I believe the best meal in South Beach is to be had here. The rustic yet classic French food is simple and straightforward. Chef Ward Little doesn’t need to experiment with foams or fusion cuisine; the best seasonal produce and products are what he is great at preparing. For example, his appetizer beet salad is just that: beets. It doesn’t come with cheese, nuts, or seventeen other unnecessary ingredients, just the best quality beets baked until perfectly tender, and a light vinaigrette with some parsley. Yet, just because their food is simple doesn’t mean there isn’t room for creativity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of my favorite dishes is a sea bass with crab sauce over mashed potatoes. The light cream sauce gives a richness to the dish and the tomatoes and fennel enhance the flavors of the sea bass. Also, I rarely see fish served over mashed potatoes (probably due to many restaurants striving to be “Atkins friendly”), but I think it is a much missed starch and protein paring. My carnivorous better half loves their steak and pommes frites duo. And even though he is very picky about having his steak “extra rare,” he is always satisfied. But if you are a more adventurous type, and won’t be happy with just steak and fries, you will also find some French delicacies on the menu, such as blood sausage or poached beef tongue. Yet no matter what you get, I’d always save room for dessert and would recommend their espresso gelato with caramel and fudge sauce. The gelato has a slight bitterness to it, which leaves room for the sweetness of the caramel and fudge sauces.\u003c/p>\n\u003cp>The service at South Park Café is what I would call economical; they serve you and then leave you alone. These servers may not be interested in becoming your best friends, but they will never keep you waiting long for your food. And if there is a wait for your table (reservations are recommended, definitely if it’s a weekend) there is usually room at the bar for a glass of Chardonnay or Pinot from their excellent wine list. So whether you are on a date (the seating is cozy and the lighting is dim) or need a bite before or after a Giants’ game, I would strongly recommend South Park Café.\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/margaret-chau.jpg\" alt=\"Margaret\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Margaret\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Millbrae\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Shalizaar\u003cstrong>\u003cbr>\nReviewed South Park Café:\u003c/strong> Saturday, August 12, 2006\u003c/p>\n\u003cp>Décor: Simple and elegant. As with many bistros, the tables are very close together and our booth was a bit cramped, but we managed.\u003c/p>\n\u003cp>Noise Level: Low, but when the place was full later in the evening (Saturday night), the noise level was high. Otherwise, a nice find in San Francisco! The owner is smart enough to keep the music level down to the right level, so diners don’t have to yell to be heard.\u003c/p>\n\u003cp>Prices: $50 a person including tips, tax, and wine. Reasonable for a nice three-course meal! You can order a la carte, or a three-course dinner (appetizer, entrée, dessert) for $32. Which, if you think about it, is almost like getting dessert free (they’re all $7).\u003c/p>\n\u003cp>Menu:\u003cbr>\nSelections: 5-6 selections in each section (appetizer, entrée, dessert).\u003c/p>\n\u003cp>Variety: Good variety, something for everyone, from the usual fare (e.g. beet salad, hangar steak, roast chicken) to the more regional French fare (e.g. pig salad, pig’s ear terrine, wild boar stew.)\u003c/p>\n\u003cp>Quality: High quality, everything was nicely seasoned. The beet salad was unusual due to the real spices in the dressing (coriander); my pig’s ear terrine was good, and the salads have a light, creamy dressing with a distinctive touch of fennel. The wild boar stew has a great red wine sauce that’s very comfort food-like with rigatoni to soak up the sauce. The sautéed rabbit was good and also had a nice sauce. The vegetarian couscous dish has a nice masala curry flavor and the grilled veggies are crunchy and flavorful. My companions’ meals were all very good too. The roast chicken was a bit ordinary, nothing to rave about, but not bad either. The desserts were good, but the espresso ice cream wasn’t cold enough; my chocolate mousse was great.\u003c/p>\n\u003cp>Portion Size: Large enough.\u003c/p>\n\u003cp>Wine List:\u003cbr>\nSelections: Heavy on the reds, with 7-8 whites and a couple of bubblies.\u003c/p>\n\u003cp>Variety: Good representation from different countries/appellations/years; wide price range for different budgets; wide range for different tastes.\u003c/p>\n\u003cp>Quality: Very good. We got the Domaine Les Pallières Gigondas, which is a nice syrah/grenache blend. The wine was recommended by the manager, who, by the way, didn’t recommend it based on price.\u003c/p>\n\u003cp>Parking: Not too difficult, considering its location. There is street parking around the park or on the side streets. We didn’t know there is a two-hour limit every day until 10PM, but we were lucky.\u003c/p>\n\u003cp>Service: Uneven, but mostly efficient. We had two waitpersons, and the more experienced one was very attentive. We were in no hurry, so we didn’t mind the gaps.\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/stephen-shaubach1.jpg\" alt=\"Stephen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Software Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Forbes Island\u003cbr>\n\u003cstrong>Reviewed South Park Café:\u003c/strong> Saturday, August 19, 2006\u003c/p>\n\u003cp>As I pulled up to South Park Café, I saw a small specials chalkboard hanging from the outside wall and simultaneously heard the laughter of a leaving party. This set the scene as I entered a perfectly lit, narrow bistro setting in the SOMA area. The host was friendly and seated us promptly. The tables are small, which adds to the intimate feel of the restaurant and helps in communication as noise levels grow; I did find it too noisy at times.\u003c/p>\n\u003cp>To cut down on cost I brought a special bottle from my cellar instead of purchasing one from the wine list. The host was nice about this and after I sent a small glass to the chef and host, the corkage was waived. I did have a chance to take a look at the wine list, which has a slant on French wines but also has several California favorites. Prices ranged from $24-$125 and for the most part seemed reasonably priced.\u003c/p>\n\u003cp>For my first course I chose the Sautéed Gulf White Shrimp and Local Halibut with Cherry Tomatoes and Basil. My friend ordered the Crispy Pig’s Ear Terrine “Leon de Lyon” with Frisée and Mustard. Each appetizer’s careful presentation appealed to me when placed on the table but then, there was the taste. The shrimp was very undercooked, and the dressing’s acidity was overboard on my choice. However, the halibut was rich in flavor and perfect in texture. The pig’s ear terrine was chewy, and the seasoning was bland. I should point out that I would have never chosen this plate, and my reaction to something I have never tried before was to never try it again.\u003c/p>\n\u003cp>Main courses came soon after. I was warned to order my Hanger Steak with Red Wine Sauce and Onion Jam medium because the chef tends to undercook it, but I had to send it back, mooing all the way to the kitchen, anyway. Once back from pasture, the steak’s taste was adequate, but not the best paring with some extremely bland, somewhat mealy, French fries. I wonder if this is what Freedom fries taste like? The other diner ordered Sautéed Local King Salmon with Red Wine and Onion Jam, which was above average in taste and was a good value for the $20 price, especially for the large portion served.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As the meal wound down the host stopped by and chatted with us, as did our waiter. The service was good, even the back waiters were smiling and gracious. Finally, the dessert and coffee came. The coffee was served hot and had an excellently smooth taste. It paired well with the profiteroles we ordered. The profiteroles’ ice cream was smooth, and rich chocolate coated each profiterole. We left with mixed feelings, especially about the food. I cannot say I would recommend it yet, but with such great atmosphere, attentive and friendly service, unique location, and reasonable prices, I will certainly give South Park Café another try in the future.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n108 South Park Street (at Jack London Alley)\r\nSan Francisco, CA 94107\r\n\u003cstrong>Phone:\u003c/strong> 415-495-7275\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.southparkcafesf.com\" target=\"_blank\" rel=\"noopener\">www.southparkcafesf.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>South Park Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=188\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/09/check-please-bay-area-season-2-episode-7-207/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp207iPod_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/southparkcafe2.jpg\" alt=\"South Park Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/southparkcafe3.jpg\" alt=\"South Park Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/southparkcafe1.jpg\" alt=\"South Park Café\" hspace=\"3\">\u003cbr>\nBraised Vegetable Couscous with Indian Spices and Lemon-Mint Yogurt; Sautéed Rabbit with Garlic and Bacon Pan Sauce; Espresso Gelato with Fudge and Caramel Sauce\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kristen-lo.jpg\" alt=\"Kristen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> High School Theater Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> South Park Café\u003cbr>\n\u003cstrong>Reviewed South Park Café:\u003c/strong> Tuesday, August 22, 2006\u003c/p>\n\u003cp>When the Bay Area commute has got me down, and I can’t even think about preparing dinner, I turn to my neighborhood bistro, South Park Café. South Park Café has a wonderful, reasonably priced prix fix menu ($32 for three courses), a diverse selection, and the quality of food is dependable. Its quiet, unassuming location may fool you that nothing special is happening in South Park (and I actually think it’s quite nice that the restaurant is not located on a busy street, but rather by a park — it’s seems more…European), but I believe the best meal in South Beach is to be had here. The rustic yet classic French food is simple and straightforward. Chef Ward Little doesn’t need to experiment with foams or fusion cuisine; the best seasonal produce and products are what he is great at preparing. For example, his appetizer beet salad is just that: beets. It doesn’t come with cheese, nuts, or seventeen other unnecessary ingredients, just the best quality beets baked until perfectly tender, and a light vinaigrette with some parsley. Yet, just because their food is simple doesn’t mean there isn’t room for creativity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of my favorite dishes is a sea bass with crab sauce over mashed potatoes. The light cream sauce gives a richness to the dish and the tomatoes and fennel enhance the flavors of the sea bass. Also, I rarely see fish served over mashed potatoes (probably due to many restaurants striving to be “Atkins friendly”), but I think it is a much missed starch and protein paring. My carnivorous better half loves their steak and pommes frites duo. And even though he is very picky about having his steak “extra rare,” he is always satisfied. But if you are a more adventurous type, and won’t be happy with just steak and fries, you will also find some French delicacies on the menu, such as blood sausage or poached beef tongue. Yet no matter what you get, I’d always save room for dessert and would recommend their espresso gelato with caramel and fudge sauce. The gelato has a slight bitterness to it, which leaves room for the sweetness of the caramel and fudge sauces.\u003c/p>\n\u003cp>The service at South Park Café is what I would call economical; they serve you and then leave you alone. These servers may not be interested in becoming your best friends, but they will never keep you waiting long for your food. And if there is a wait for your table (reservations are recommended, definitely if it’s a weekend) there is usually room at the bar for a glass of Chardonnay or Pinot from their excellent wine list. So whether you are on a date (the seating is cozy and the lighting is dim) or need a bite before or after a Giants’ game, I would strongly recommend South Park Café.\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/margaret-chau.jpg\" alt=\"Margaret\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Margaret\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Millbrae\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Shalizaar\u003cstrong>\u003cbr>\nReviewed South Park Café:\u003c/strong> Saturday, August 12, 2006\u003c/p>\n\u003cp>Décor: Simple and elegant. As with many bistros, the tables are very close together and our booth was a bit cramped, but we managed.\u003c/p>\n\u003cp>Noise Level: Low, but when the place was full later in the evening (Saturday night), the noise level was high. Otherwise, a nice find in San Francisco! The owner is smart enough to keep the music level down to the right level, so diners don’t have to yell to be heard.\u003c/p>\n\u003cp>Prices: $50 a person including tips, tax, and wine. Reasonable for a nice three-course meal! You can order a la carte, or a three-course dinner (appetizer, entrée, dessert) for $32. Which, if you think about it, is almost like getting dessert free (they’re all $7).\u003c/p>\n\u003cp>Menu:\u003cbr>\nSelections: 5-6 selections in each section (appetizer, entrée, dessert).\u003c/p>\n\u003cp>Variety: Good variety, something for everyone, from the usual fare (e.g. beet salad, hangar steak, roast chicken) to the more regional French fare (e.g. pig salad, pig’s ear terrine, wild boar stew.)\u003c/p>\n\u003cp>Quality: High quality, everything was nicely seasoned. The beet salad was unusual due to the real spices in the dressing (coriander); my pig’s ear terrine was good, and the salads have a light, creamy dressing with a distinctive touch of fennel. The wild boar stew has a great red wine sauce that’s very comfort food-like with rigatoni to soak up the sauce. The sautéed rabbit was good and also had a nice sauce. The vegetarian couscous dish has a nice masala curry flavor and the grilled veggies are crunchy and flavorful. My companions’ meals were all very good too. The roast chicken was a bit ordinary, nothing to rave about, but not bad either. The desserts were good, but the espresso ice cream wasn’t cold enough; my chocolate mousse was great.\u003c/p>\n\u003cp>Portion Size: Large enough.\u003c/p>\n\u003cp>Wine List:\u003cbr>\nSelections: Heavy on the reds, with 7-8 whites and a couple of bubblies.\u003c/p>\n\u003cp>Variety: Good representation from different countries/appellations/years; wide price range for different budgets; wide range for different tastes.\u003c/p>\n\u003cp>Quality: Very good. We got the Domaine Les Pallières Gigondas, which is a nice syrah/grenache blend. The wine was recommended by the manager, who, by the way, didn’t recommend it based on price.\u003c/p>\n\u003cp>Parking: Not too difficult, considering its location. There is street parking around the park or on the side streets. We didn’t know there is a two-hour limit every day until 10PM, but we were lucky.\u003c/p>\n\u003cp>Service: Uneven, but mostly efficient. We had two waitpersons, and the more experienced one was very attentive. We were in no hurry, so we didn’t mind the gaps.\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/stephen-shaubach1.jpg\" alt=\"Stephen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Software Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Forbes Island\u003cbr>\n\u003cstrong>Reviewed South Park Café:\u003c/strong> Saturday, August 19, 2006\u003c/p>\n\u003cp>As I pulled up to South Park Café, I saw a small specials chalkboard hanging from the outside wall and simultaneously heard the laughter of a leaving party. This set the scene as I entered a perfectly lit, narrow bistro setting in the SOMA area. The host was friendly and seated us promptly. The tables are small, which adds to the intimate feel of the restaurant and helps in communication as noise levels grow; I did find it too noisy at times.\u003c/p>\n\u003cp>To cut down on cost I brought a special bottle from my cellar instead of purchasing one from the wine list. The host was nice about this and after I sent a small glass to the chef and host, the corkage was waived. I did have a chance to take a look at the wine list, which has a slant on French wines but also has several California favorites. Prices ranged from $24-$125 and for the most part seemed reasonably priced.\u003c/p>\n\u003cp>For my first course I chose the Sautéed Gulf White Shrimp and Local Halibut with Cherry Tomatoes and Basil. My friend ordered the Crispy Pig’s Ear Terrine “Leon de Lyon” with Frisée and Mustard. Each appetizer’s careful presentation appealed to me when placed on the table but then, there was the taste. The shrimp was very undercooked, and the dressing’s acidity was overboard on my choice. However, the halibut was rich in flavor and perfect in texture. The pig’s ear terrine was chewy, and the seasoning was bland. I should point out that I would have never chosen this plate, and my reaction to something I have never tried before was to never try it again.\u003c/p>\n\u003cp>Main courses came soon after. I was warned to order my Hanger Steak with Red Wine Sauce and Onion Jam medium because the chef tends to undercook it, but I had to send it back, mooing all the way to the kitchen, anyway. Once back from pasture, the steak’s taste was adequate, but not the best paring with some extremely bland, somewhat mealy, French fries. I wonder if this is what Freedom fries taste like? The other diner ordered Sautéed Local King Salmon with Red Wine and Onion Jam, which was above average in taste and was a good value for the $20 price, especially for the large portion served.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As the meal wound down the host stopped by and chatted with us, as did our waiter. The service was good, even the back waiters were smiling and gracious. Finally, the dessert and coffee came. The coffee was served hot and had an excellently smooth taste. It paired well with the profiteroles we ordered. The profiteroles’ ice cream was smooth, and rich chocolate coated each profiterole. We left with mixed feelings, especially about the food. I cannot say I would recommend it yet, but with such great atmosphere, attentive and friendly service, unique location, and reasonable prices, I will certainly give South Park Café another try in the future.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Forbes Island\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=183\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=189\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/09/check-please-bay-area-season-2-episode-7-207/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp207iPod_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/forbesisland16.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland2.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland7.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland6.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland11.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland8.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\nPier 39, Marina 1 (at The Embarcadero)\u003cbr>\nSan Francisco, CA 94133\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=forbes+island++restaurant+ca&sll=37.807368,-122.407866&sspn=0.00612,0.008304&layer=&ie=UTF8&z=17&ll=37.808216,-122.409775&spn=0.00612,0.008304&om=1&iwloc=C\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Validated for 8 hours; $6 at Pier 39 parking building\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-951-4900\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.forbesisland.com\" target=\"_blank\" rel=\"noopener\">www.forbesisland.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Forbes Kiddoo\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Patricia Blecha\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Rack of Lamb, Fresh Fish\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (pasta, fresh vegetable dishes)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:00pm- 9:30pm\u003cbr>\nTuesday: 5:00pm- 9:30pm\u003cbr>\nWednesday: 5:00pm- 9:30pm\u003cbr>\nThursday: 5:00pm- 9:30pm\u003cbr>\nFriday: 5:00pm- 9:30pm\u003cbr>\nSaturday: 5:00pm- 9:30pm\u003cbr>\nSunday: 5:00pm- 9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, Prefix Menu\u003cbr>\n\u003cstrong> Prefix Menu:\u003c/strong> Available Wedneday and Thursday\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, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made? \u003c/strong> One week, with the understanding that major holidays and weekends can often get very busy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids; no special menu for children\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\nPier 39, Marina 1 (at The Embarcadero)\r\nSan Francisco, CA 94133\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=forbes+island++restaurant+ca&sll=37.807368,-122.407866&sspn=0.00612,0.008304&layer=&ie=UTF8&z=17&ll=37.808216,-122.409775&spn=0.00612,0.008304&om=1&iwloc=C\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-951-4900\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.forbesisland.com\" target=\"_blank\" rel=\"noopener\">www.forbesisland.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> California French\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=183\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Forbes Island\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=183\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=189\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/09/check-please-bay-area-season-2-episode-7-207/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp207iPod_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/forbesisland16.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland2.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland7.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland6.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland11.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland8.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\nPier 39, Marina 1 (at The Embarcadero)\u003cbr>\nSan Francisco, CA 94133\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=forbes+island++restaurant+ca&sll=37.807368,-122.407866&sspn=0.00612,0.008304&layer=&ie=UTF8&z=17&ll=37.808216,-122.409775&spn=0.00612,0.008304&om=1&iwloc=C\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Validated for 8 hours; $6 at Pier 39 parking building\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> 415-951-4900\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.forbesisland.com\" target=\"_blank\" rel=\"noopener\">www.forbesisland.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Forbes Kiddoo\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Patricia Blecha\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Rack of Lamb, Fresh Fish\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (pasta, fresh vegetable dishes)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:00pm- 9:30pm\u003cbr>\nTuesday: 5:00pm- 9:30pm\u003cbr>\nWednesday: 5:00pm- 9:30pm\u003cbr>\nThursday: 5:00pm- 9:30pm\u003cbr>\nFriday: 5:00pm- 9:30pm\u003cbr>\nSaturday: 5:00pm- 9:30pm\u003cbr>\nSunday: 5:00pm- 9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner, Prefix Menu\u003cbr>\n\u003cstrong> Prefix Menu:\u003c/strong> Available Wedneday and Thursday\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, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance do you require reservations to be made? \u003c/strong> One week, with the understanding that major holidays and weekends can often get very busy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids; no special menu for children\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Forbes Island: Reviews [CLOSED]",
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"content": "\u003cp>\u003cstrong>Forbes Island: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=186\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=189\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/09/check-please-bay-area-season-2-episode-7-207/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp207iPod_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/forbesisland12.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland13.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland21.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cbr>\nWild Mushroom Ragoût with Toasted Brioche and Goat Cheese; Avocado, Dungeness Crab and Bay Scallop Salad with a Citrus Fennel Vinaigrette; Filet Mignon with Potatoes au Gratin, String Beans, and a Truffled Bordelaise Demi-Glace\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/stephen-shaubach1.jpg\" alt=\"Stephen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Software Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Forbes Island\u003cbr>\n\u003cstrong>Reviewed Forbes Island:\u003c/strong> Thursday, August 10, 2006\u003c/p>\n\u003cp>Who knew there was a 100-foot island off the coast of San Francisco with a dining room a la Captain Nemo and a 40-foot lighthouse? When in the company of Bay Area veterans, the conversion always turns to restaurants. Forbes Island is my “dark horse in the running” and, nine times out of ten, the person I’m talking to has not heard of it, and ninety-nine percent of all people don’t believe it even exists! You will get instant “street cred” when suggesting this pick.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our trip began by finding a mysterious grey box, picking up the phone, and asking them to dispatch the tiki-boat to shuttle you to Forbes Island from Pier 39. The boat captain was Captain Forbes himself, an eccentric thespian who apparently loves word play and a good laugh. As we cruised to the island we saw and heard sea lions, which for visitors could be quite shocking and exciting. With the island in view, the first thing we noticed was the 40-foot lighthouse, then the palm trees, and finally when aboard, we realized you can actually take a spiral staircase into to the top of the lighthouse which is especially nice at sunset. It’s a very romantic spot and an extremely unique view, make sure it’s part of your experience; toasting the sunset with a glass of wine in hand.\u003c/p>\n\u003cp>Once we were ready to eat, we had a choice of sitting above deck in a “hut” with a gas fireplace, or below deck in a Captain Nemo-like decorated dining room that also included a round gas fireplace as well as a cozy bar and lighted portals. Occasionally we saw fish swim by during our meal. With the smell of the sea still in our heads, we started off with the Wild Mushroom Ragout that had a savory sauce we quickly mopped up with the supplied toast. My guest chose the gnocchi, which was served at the right temperature and seasoning and was quickly eaten as well. Each dish came out after about ten minutes. I ordered the amazingly thick Filet Mignon Served with Potatoes Au Gratin, Shitake Mushrooms, Broccoli and a Truffled Bordelaise Demi-Glace. At $36, the main course was not cheap, but the atmosphere and adventure was worth the pittance. Also tasty, my guest ordered the Crispy Seared Ahi Tuna Niçoise. Having been to the island a few times, this is my second favorite because of its savory and “fresh today” taste. They also have a medium-sized wine menu, which has several hard-to-find wines, affordable favorites, and a focus on French juice for those in the know. Pierre, the host, has assisted me on French wines before, but I occasionally bring a bottle on board and pay the corkage.\u003c/p>\n\u003cp>For dessert, consider the Valrhona Chocolate Mousse Cake Chantilly, my favorite when I visit. It’s silky smooth and melts in your mouth. After dinner you can mill around the deck and watch the views until you request a return.\u003c/p>\n\u003cp>IN CONCLUSION\u003cbr>\nCome for the experience and stay for the food. For those concerned with price, there is a special $37, prix fix, three-course menu on Wednesdays and Thursdays, or it’s a great place to go at sunset just for a drink! But consider splurging on this special occasion restaurant, which is a sure cure for the winter blues and a surprise city getaway for guests and unknowing locals — you’ll leave with a smile.\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/kristen-lo.jpg\" alt=\"Kristen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> High School Theater Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> South Park Café\u003cbr>\n\u003cstrong>Reviewed Forbes Island:\u003c/strong> Wednesday, August 16, 2006\u003c/p>\n\u003cp>If you get seasick easily, be sure to check the weather on the bay before heading out to dine at Forbes Island. We dined there on a very choppy night and as we enjoyed dinner in what looked like a captain’s quarters, we watched the chandelier swing violently back and forth…it felt like the liquid in our stomachs was doing the same thing! While the trip to Forbes Island is novel — the only way to reach this restaurant is by their water taxi — we did find it a little tacky that we were charged for this transportation. As we approached the island by boat, I only saw a palm tree and a lighthouse on Forbes Island and wondered, “Where is the restaurant? I hope I don’t have to eat outside tonight!” My fears were assuaged when the captain of our water taxi (who was also happened to be the bartender) told us to go down the stairs. The restaurant is actually underwater.\u003c/p>\n\u003cp>Besides the swaying, our dining experience was lovely and the atmosphere is very romantic. Dim lights and mirrors make the space a little \u003ci>Moulin Rouge\u003c/i>; due to the mirrors I thought the restaurant was twice as big! Our service was well timed and thoughtful. They seated us at a quiet table for four even though we were only a party of two. And even though I’m usually a little embarrassed to ask for a doggie bag, our server was very polite and almost insisted that I take home my extra Tuna Niçoise as a “treat for my cat.”\u003c/p>\n\u003cp>The food ranged from average to magnificent. My Bay Scallops, Crab, and Avocado salad was particularly worthy; it had a tangy vinaigrette that complemented the seafood and was light enough to let all flavors harmonize. The presentation of the salad was also breathtaking; everything looked fresh and was arranged kind of like a blooming flower. My main dish, the Tuna Niçoise, was rather inventive and average at the same time. I loved how the chef deconstructed the usual salad Niçoise into a main dish by serving pastry wrapped tuna over green beans and rice with olives. Having said that, the dish was rather plain in flavor. Yet my dinner ended on a strong note with dessert. As I recall, there were only four desserts on the menu. Forbes Island seems to go for the classics such as chocolate mousse and crème brûlée. I chose the fresh berries and cream and they were fabulous. The cream was lightly sweetened and spiced and the berries had a “just-picked” taste. This dessert was served over a thin crisp cookie to add a bit of crunch and needed texture. I thought they prepared this dessert perfectly.\u003c/p>\n\u003cp>Unfortunately, the bill was not so perfect; we thought that for the price, there are better dinners to be had in San Francisco.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/margaret-chau.jpg\" alt=\"Margaret\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Margaret\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Millbrae\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Shalizaar\u003cstrong>\u003cbr>\nReviewed Forbes Island:\u003c/strong> Wednesday, August 9, 2006\u003c/p>\n\u003cp>(I have to qualify that I really dislike this place, nothing good to say about it, so please excuse my inadvertent nastiness)\u003c/p>\n\u003cp>Location: It’s in Fisherman’s Wharf, between Pier 39 and 41; if it’s not a tourist trap, I don’t know what is. This area is a madhouse eighteen hours a day, even with validated parking (only $8, which is a steal in this area), the garage is a zoo with the tourists walking all over the place. Then, we HAVE to take the little “ferry,” Okay, it’s a flatbed tugboat ($3 roundtrip), to get to the restaurant. The ferry runs every thirty minutes, so we had to wait around in the chilly wind (it’s the Bay, so of course it’s cold, even in August, even all bundled up). The other problem is, if you’re even slightly sensitive to motion, which I am when in small boats, don’t even get as far as the “ferry,” since this “shelter” shares space with the large Blue & Gold sightseeing boats, which create wakes, which makes waves frequently. By the time I got to the table, I was in bad shape. I was thisclose to calling your office to cancel my commitment! But I decided to be a good sport and stick it out, especially when I heard the soup was chicken and ginger (I’ll explain below).\u003c/p>\n\u003cp>Décor: Nautical kitsch. I realize that it’s a former houseboat, but the very dark interior and narrow space makes this not a good idea for anyone who’s claustrophobic. The mirrored walls in some areas still didn’t help. The portholes are actually non-operable (maybe because they’re below the waterline), so the air is very stale, which did not help the motion sickness!!! The dining area is “down below” with a small staircase/opening for fresh air, and I don’t know if the gas fireplace contributes to the stale air too. The whole place was too dimly lit, even with the cutesy lighthouse lamps AND oil lamps on the tables, we could hardly see the food, which was probably why they didn’t bother with the food presentation. There is a glass enclosed bar area on the deck, but the view is awful — the back side of Pier 39, the concrete breaker with the dredging crane, the Blue & Gold streaming by — unless you really want to watch the sea lions (in the dark) on the floats.\u003c/p>\n\u003cp>Noise Level: The place was mostly empty (Wednesday night, 7:30pm), so noise was not an issue. There was another party of four in the next table (we could reach over and touch their table) who was mildly complaining about the motion, but they were not noisy.\u003c/p>\n\u003cp>Prices: Expensive, not good value for what they offer.\u003c/p>\n\u003cp>Menu:\u003cbr>\nSelections: Boring, uninspiring. Middle-of-the-road items to appeal to “everyone,” nothing out of the ordinary. In fact, two other couples (all foodies) chickened out after they saw the menu online.\u003c/p>\n\u003cp>Variety: Way too simple, and way too expensive for those average items. Just one steak, one roast chicken, one slow braised ribs, one fish, etc.; one of everything to be safe.\u003c/p>\n\u003cp>Quality: Bland, bland, bland. The only thing that had any flavor was the Parmesan cheese in the Caesar Salad. I ordered the soup du jour, chicken with ginger, because I thought the ginger would settle my stomach; it was horrible. There was only a hint of chicken flavor and the ginger was nowhere to be found, no salt, no other seasonings. The only thing that was “tasty” in that soup was the slice of fresh lime! My husband (he had no choice but to come along) ordered the “famous” Caesar Salad, which, except for the slivers of cheese, was bland, but with hints of anchovies — only the fishy part, not the tasty part.\u003c/p>\n\u003cp>For entrees, I ordered the filet mignon (rare) with potatoes au gratin and a shiitake broccoli puff, while my husband ordered the special, veal with mashed potato and something non-descript. Let me comment on the veal first. It was just OK, nothing special, and the side dishes were so-so, but we didn’t pay $32 for the side dishes alone! My steak came medium rare at best, some spots were rare, and some were medium. I didn’t eat the dish that night because I was too seasick by then, so I packed it to go. At $36, it’s the most expensive leftover I’ve ever had! The next day I had it for lunch. My observation: other than the overcooked steak, the glaze on it was ordinary with the peppercorns being the most tasty bits; the potato au gratin was bland, and the mushroom puff had no mushrooms in sight or taste, the broccoli overpowered everything. We didn’t even bother to look at the dessert menu.\u003c/p>\n\u003cp>Portion Size: who cares? A large or small plate of boring food is still boring.\u003c/p>\n\u003cp>Wine List:\u003cbr>\nSelections: Expensive and not very interesting. We ordered a half bottle of the Zinfandel which seemed the most interesting, but they were out, so my husband ordered a glass of the La Terre Cabernet Sauvignon. It was just OK, nothing special. Especially not at $9 a glass.\u003c/p>\n\u003cp>Parking: If you have time, you can drive around the area for free street parking, but there is validated parking in the garage across the street from Pier 39. However, watch out for wandering tourists in the lot. The ferry guy will give you a secondary ticket for the machine in the lot for the $8.\u003c/p>\n\u003cp>Service: Slow. We were like an after thought for the waitress, who didn’t even offer fresh ground pepper while the other tables (right next to us) got that from their waiter. We got more attention from the bus boy than the waitress.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bang for buck: Small bang for large buck. If anyone wants to take out of town visitors to somewhere special, one would do better to take them to the other establishments in the Wharf, at least you’ll get a view, and the food may be better, and at least cheaper. If you want to pay this much for a meal, there are plenty of places in the Bay Area, and maybe the food tastes better.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\nPier 39, Marina 1 (at The Embarcadero)\r\nSan Francisco, CA 94133\r\n\u003cstrong>Phone:\u003c/strong> 415-951-4900\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.forbesisland.com\" target=\"_blank\" rel=\"noopener\">www.forbesisland.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"description": "Location:\r\nPier 39, Marina 1 (at The Embarcadero)\r\nSan Francisco, CA 94133\r\nPhone: 415-951-4900\r\nWebsite: www.forbesisland.com\r\nReviewed: Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Forbes Island: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=186\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=189\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/09/check-please-bay-area-season-2-episode-7-207/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp207iPod_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/forbesisland12.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland13.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/forbesisland21.jpg\" alt=\"Forbes Island\" hspace=\"3\">\u003cbr>\nWild Mushroom Ragoût with Toasted Brioche and Goat Cheese; Avocado, Dungeness Crab and Bay Scallop Salad with a Citrus Fennel Vinaigrette; Filet Mignon with Potatoes au Gratin, String Beans, and a Truffled Bordelaise Demi-Glace\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/stephen-shaubach1.jpg\" alt=\"Stephen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Stephen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Software Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Forbes Island\u003cbr>\n\u003cstrong>Reviewed Forbes Island:\u003c/strong> Thursday, August 10, 2006\u003c/p>\n\u003cp>Who knew there was a 100-foot island off the coast of San Francisco with a dining room a la Captain Nemo and a 40-foot lighthouse? When in the company of Bay Area veterans, the conversion always turns to restaurants. Forbes Island is my “dark horse in the running” and, nine times out of ten, the person I’m talking to has not heard of it, and ninety-nine percent of all people don’t believe it even exists! You will get instant “street cred” when suggesting this pick.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our trip began by finding a mysterious grey box, picking up the phone, and asking them to dispatch the tiki-boat to shuttle you to Forbes Island from Pier 39. The boat captain was Captain Forbes himself, an eccentric thespian who apparently loves word play and a good laugh. As we cruised to the island we saw and heard sea lions, which for visitors could be quite shocking and exciting. With the island in view, the first thing we noticed was the 40-foot lighthouse, then the palm trees, and finally when aboard, we realized you can actually take a spiral staircase into to the top of the lighthouse which is especially nice at sunset. It’s a very romantic spot and an extremely unique view, make sure it’s part of your experience; toasting the sunset with a glass of wine in hand.\u003c/p>\n\u003cp>Once we were ready to eat, we had a choice of sitting above deck in a “hut” with a gas fireplace, or below deck in a Captain Nemo-like decorated dining room that also included a round gas fireplace as well as a cozy bar and lighted portals. Occasionally we saw fish swim by during our meal. With the smell of the sea still in our heads, we started off with the Wild Mushroom Ragout that had a savory sauce we quickly mopped up with the supplied toast. My guest chose the gnocchi, which was served at the right temperature and seasoning and was quickly eaten as well. Each dish came out after about ten minutes. I ordered the amazingly thick Filet Mignon Served with Potatoes Au Gratin, Shitake Mushrooms, Broccoli and a Truffled Bordelaise Demi-Glace. At $36, the main course was not cheap, but the atmosphere and adventure was worth the pittance. Also tasty, my guest ordered the Crispy Seared Ahi Tuna Niçoise. Having been to the island a few times, this is my second favorite because of its savory and “fresh today” taste. They also have a medium-sized wine menu, which has several hard-to-find wines, affordable favorites, and a focus on French juice for those in the know. Pierre, the host, has assisted me on French wines before, but I occasionally bring a bottle on board and pay the corkage.\u003c/p>\n\u003cp>For dessert, consider the Valrhona Chocolate Mousse Cake Chantilly, my favorite when I visit. It’s silky smooth and melts in your mouth. After dinner you can mill around the deck and watch the views until you request a return.\u003c/p>\n\u003cp>IN CONCLUSION\u003cbr>\nCome for the experience and stay for the food. For those concerned with price, there is a special $37, prix fix, three-course menu on Wednesdays and Thursdays, or it’s a great place to go at sunset just for a drink! But consider splurging on this special occasion restaurant, which is a sure cure for the winter blues and a surprise city getaway for guests and unknowing locals — you’ll leave with a smile.\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/kristen-lo.jpg\" alt=\"Kristen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kristen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> High School Theater Teacher\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> South Park Café\u003cbr>\n\u003cstrong>Reviewed Forbes Island:\u003c/strong> Wednesday, August 16, 2006\u003c/p>\n\u003cp>If you get seasick easily, be sure to check the weather on the bay before heading out to dine at Forbes Island. We dined there on a very choppy night and as we enjoyed dinner in what looked like a captain’s quarters, we watched the chandelier swing violently back and forth…it felt like the liquid in our stomachs was doing the same thing! While the trip to Forbes Island is novel — the only way to reach this restaurant is by their water taxi — we did find it a little tacky that we were charged for this transportation. As we approached the island by boat, I only saw a palm tree and a lighthouse on Forbes Island and wondered, “Where is the restaurant? I hope I don’t have to eat outside tonight!” My fears were assuaged when the captain of our water taxi (who was also happened to be the bartender) told us to go down the stairs. The restaurant is actually underwater.\u003c/p>\n\u003cp>Besides the swaying, our dining experience was lovely and the atmosphere is very romantic. Dim lights and mirrors make the space a little \u003ci>Moulin Rouge\u003c/i>; due to the mirrors I thought the restaurant was twice as big! Our service was well timed and thoughtful. They seated us at a quiet table for four even though we were only a party of two. And even though I’m usually a little embarrassed to ask for a doggie bag, our server was very polite and almost insisted that I take home my extra Tuna Niçoise as a “treat for my cat.”\u003c/p>\n\u003cp>The food ranged from average to magnificent. My Bay Scallops, Crab, and Avocado salad was particularly worthy; it had a tangy vinaigrette that complemented the seafood and was light enough to let all flavors harmonize. The presentation of the salad was also breathtaking; everything looked fresh and was arranged kind of like a blooming flower. My main dish, the Tuna Niçoise, was rather inventive and average at the same time. I loved how the chef deconstructed the usual salad Niçoise into a main dish by serving pastry wrapped tuna over green beans and rice with olives. Having said that, the dish was rather plain in flavor. Yet my dinner ended on a strong note with dessert. As I recall, there were only four desserts on the menu. Forbes Island seems to go for the classics such as chocolate mousse and crème brûlée. I chose the fresh berries and cream and they were fabulous. The cream was lightly sweetened and spiced and the berries had a “just-picked” taste. This dessert was served over a thin crisp cookie to add a bit of crunch and needed texture. I thought they prepared this dessert perfectly.\u003c/p>\n\u003cp>Unfortunately, the bill was not so perfect; we thought that for the price, there are better dinners to be had in San Francisco.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/margaret-chau.jpg\" alt=\"Margaret\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Margaret\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Retired Legal Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Millbrae\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Shalizaar\u003cstrong>\u003cbr>\nReviewed Forbes Island:\u003c/strong> Wednesday, August 9, 2006\u003c/p>\n\u003cp>(I have to qualify that I really dislike this place, nothing good to say about it, so please excuse my inadvertent nastiness)\u003c/p>\n\u003cp>Location: It’s in Fisherman’s Wharf, between Pier 39 and 41; if it’s not a tourist trap, I don’t know what is. This area is a madhouse eighteen hours a day, even with validated parking (only $8, which is a steal in this area), the garage is a zoo with the tourists walking all over the place. Then, we HAVE to take the little “ferry,” Okay, it’s a flatbed tugboat ($3 roundtrip), to get to the restaurant. The ferry runs every thirty minutes, so we had to wait around in the chilly wind (it’s the Bay, so of course it’s cold, even in August, even all bundled up). The other problem is, if you’re even slightly sensitive to motion, which I am when in small boats, don’t even get as far as the “ferry,” since this “shelter” shares space with the large Blue & Gold sightseeing boats, which create wakes, which makes waves frequently. By the time I got to the table, I was in bad shape. I was thisclose to calling your office to cancel my commitment! But I decided to be a good sport and stick it out, especially when I heard the soup was chicken and ginger (I’ll explain below).\u003c/p>\n\u003cp>Décor: Nautical kitsch. I realize that it’s a former houseboat, but the very dark interior and narrow space makes this not a good idea for anyone who’s claustrophobic. The mirrored walls in some areas still didn’t help. The portholes are actually non-operable (maybe because they’re below the waterline), so the air is very stale, which did not help the motion sickness!!! The dining area is “down below” with a small staircase/opening for fresh air, and I don’t know if the gas fireplace contributes to the stale air too. The whole place was too dimly lit, even with the cutesy lighthouse lamps AND oil lamps on the tables, we could hardly see the food, which was probably why they didn’t bother with the food presentation. There is a glass enclosed bar area on the deck, but the view is awful — the back side of Pier 39, the concrete breaker with the dredging crane, the Blue & Gold streaming by — unless you really want to watch the sea lions (in the dark) on the floats.\u003c/p>\n\u003cp>Noise Level: The place was mostly empty (Wednesday night, 7:30pm), so noise was not an issue. There was another party of four in the next table (we could reach over and touch their table) who was mildly complaining about the motion, but they were not noisy.\u003c/p>\n\u003cp>Prices: Expensive, not good value for what they offer.\u003c/p>\n\u003cp>Menu:\u003cbr>\nSelections: Boring, uninspiring. Middle-of-the-road items to appeal to “everyone,” nothing out of the ordinary. In fact, two other couples (all foodies) chickened out after they saw the menu online.\u003c/p>\n\u003cp>Variety: Way too simple, and way too expensive for those average items. Just one steak, one roast chicken, one slow braised ribs, one fish, etc.; one of everything to be safe.\u003c/p>\n\u003cp>Quality: Bland, bland, bland. The only thing that had any flavor was the Parmesan cheese in the Caesar Salad. I ordered the soup du jour, chicken with ginger, because I thought the ginger would settle my stomach; it was horrible. There was only a hint of chicken flavor and the ginger was nowhere to be found, no salt, no other seasonings. The only thing that was “tasty” in that soup was the slice of fresh lime! My husband (he had no choice but to come along) ordered the “famous” Caesar Salad, which, except for the slivers of cheese, was bland, but with hints of anchovies — only the fishy part, not the tasty part.\u003c/p>\n\u003cp>For entrees, I ordered the filet mignon (rare) with potatoes au gratin and a shiitake broccoli puff, while my husband ordered the special, veal with mashed potato and something non-descript. Let me comment on the veal first. It was just OK, nothing special, and the side dishes were so-so, but we didn’t pay $32 for the side dishes alone! My steak came medium rare at best, some spots were rare, and some were medium. I didn’t eat the dish that night because I was too seasick by then, so I packed it to go. At $36, it’s the most expensive leftover I’ve ever had! The next day I had it for lunch. My observation: other than the overcooked steak, the glaze on it was ordinary with the peppercorns being the most tasty bits; the potato au gratin was bland, and the mushroom puff had no mushrooms in sight or taste, the broccoli overpowered everything. We didn’t even bother to look at the dessert menu.\u003c/p>\n\u003cp>Portion Size: who cares? A large or small plate of boring food is still boring.\u003c/p>\n\u003cp>Wine List:\u003cbr>\nSelections: Expensive and not very interesting. We ordered a half bottle of the Zinfandel which seemed the most interesting, but they were out, so my husband ordered a glass of the La Terre Cabernet Sauvignon. It was just OK, nothing special. Especially not at $9 a glass.\u003c/p>\n\u003cp>Parking: If you have time, you can drive around the area for free street parking, but there is validated parking in the garage across the street from Pier 39. However, watch out for wandering tourists in the lot. The ferry guy will give you a secondary ticket for the machine in the lot for the $8.\u003c/p>\n\u003cp>Service: Slow. We were like an after thought for the waitress, who didn’t even offer fresh ground pepper while the other tables (right next to us) got that from their waiter. We got more attention from the bus boy than the waitress.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Forbes Island: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=186\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=183\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Patricia Blecha\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Cilantro Pesto Rice\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> California French\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Side Dish\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA fresh and flavorful way to prepare rice as a side to fresh fish.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>4 cups water\u003cbr>\n1 bunch fresh cilantro\u003cbr>\n1/4 cup pine nuts\u003cbr>\n1 clove garlic\u003cbr>\n1/4 cup olive oil\u003cbr>\n2 cups steamed jasmine rice\u003cbr>\nSalt, to taste\u003cbr>\nWhite pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Bring the water to a boil in a saucepan and blanch the cilantro for thirty seconds. Remove and dunk the cilantro in a bowl of ice water to stop the cooking process. Remove and squeeze out the excess water. Next, toast the pine nuts in a skillet over medium heat.\u003c/p>\n\u003cp>2. Put cilantro, pine nuts, garlic clove, olive oil in a food processor or blender and pulse or blend into a course paste consistency. You don’t want it too fine, you want some texture.\u003c/p>\n\u003cp>3. At this point you are going to mix pesto into the steamed jasmine rice until it is thorougly combined. Season to taste with salt and white pepper.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nGreat with any fish. At the Forbes Island we serve it with pan-seared wild salmon and ginger lemongrass cream sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions: \u003c/strong>\u003cbr>\nA crisp and citrusy Sauvignon Blanc or a jammy Syrah.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4 cups water\u003cbr>\n1 bunch fresh cilantro\u003cbr>\n1/4 cup pine nuts\u003cbr>\n1 clove garlic\u003cbr>\n1/4 cup olive oil\u003cbr>\n2 cups steamed jasmine rice\u003cbr>\nSalt, to taste\u003cbr>\nWhite pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Bring the water to a boil in a saucepan and blanch the cilantro for thirty seconds. Remove and dunk the cilantro in a bowl of ice water to stop the cooking process. Remove and squeeze out the excess water. Next, toast the pine nuts in a skillet over medium heat.\u003c/p>\n\u003cp>2. Put cilantro, pine nuts, garlic clove, olive oil in a food processor or blender and pulse or blend into a course paste consistency. You don’t want it too fine, you want some texture.\u003c/p>\n\u003cp>3. At this point you are going to mix pesto into the steamed jasmine rice until it is thorougly combined. Season to taste with salt and white pepper.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nGreat with any fish. At the Forbes Island we serve it with pan-seared wild salmon and ginger lemongrass cream sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions: \u003c/strong>\u003cbr>\nA crisp and citrusy Sauvignon Blanc or a jammy Syrah.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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