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"content": "\u003cp>Check, Please! Bay Area’s second season episode 6 (206) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pacific Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=176\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=173\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=180\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>China Village\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=175\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=172\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=179\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Chez Nous\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=177\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=174\">reviews\u003c/a> | [CLOSED] \u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/kdi205ZtJF4&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/cp206iPod_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/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2005 Beauzeaux, Red Wine, California $10\u003c/strong>\u003cbr>\nPronounced just like the clown — BOZO — this eclectic blend of Zinfandel, Syrah, Charbono, Petite Sirah, Grenache, and Lagrein is made by Napa’s Beaulieu Vineyard. Soft, juicy, and sippable (reminds me of Kool-aid for adults), it’s a top choice for affordable Turkey Day wine. I like it even more because it’s bottled with the tin roof of progress — a screwcap.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Chez Nous\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Small plates are the hallmark of this bustling, French-inspired spot. Whether you’re nibbling on the lamb “lollipops” (small chops that are so good they’re like candy) with a side of pommes frites, or indulging in gnocchi, pick a silky and hearty red wine from the well-chosen wine list. My suggestion is the deliciously elegant Joseph Drouhin “Vero” Pinot Noir from Burgundy, France priced at $48 a bottle or $12 per glass. Earthy aromas underscore the food’s complexity, and the wine goes with dishes from fish to meat.\u003c/p>\n\n",
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"excerpt": "Bay Area restaurants profiled and reviewed:\r\n1) \u003cstrong>Pacific Cafe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=176\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=173\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=180\">recipe\u003c/a> |\r\n\r\n2) \u003cstrong>China Village\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=175\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=172\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=179\">recipe\u003c/a> |\r\n\r\n3) \u003cstrong>Chez Nous\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=177\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=174\">reviews\u003c/a> | [CLOSED]\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 6 (206) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pacific Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=176\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=173\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=180\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>China Village\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=175\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=172\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=179\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Chez Nous\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=177\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=174\">reviews\u003c/a> | [CLOSED] \u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/kdi205ZtJF4&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp206iPod_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/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2005 Beauzeaux, Red Wine, California $10\u003c/strong>\u003cbr>\nPronounced just like the clown — BOZO — this eclectic blend of Zinfandel, Syrah, Charbono, Petite Sirah, Grenache, and Lagrein is made by Napa’s Beaulieu Vineyard. Soft, juicy, and sippable (reminds me of Kool-aid for adults), it’s a top choice for affordable Turkey Day wine. I like it even more because it’s bottled with the tin roof of progress — a screwcap.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Chez Nous\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Small plates are the hallmark of this bustling, French-inspired spot. Whether you’re nibbling on the lamb “lollipops” (small chops that are so good they’re like candy) with a side of pommes frites, or indulging in gnocchi, pick a silky and hearty red wine from the well-chosen wine list. My suggestion is the deliciously elegant Joseph Drouhin “Vero” Pinot Noir from Burgundy, France priced at $48 a bottle or $12 per glass. Earthy aromas underscore the food’s complexity, and the wine goes with dishes from fish to meat.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pacific Café\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=173\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/02/check-please-bay-area-season-2-episode-6-206/\">full episode video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=180\">recipe\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/cp206iPod_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/pacificcafe1.jpg\" alt=\"Pacific Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe2.jpg\" alt=\"Pacific Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe13.jpg\" alt=\"Pacific Café\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe14.jpg\" alt=\"Pacific Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe10.jpg\" alt=\"Pacific Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe8.jpg\" alt=\"Pacific Café\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n7000 Geary Boulevard (at 34th Avenue)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=pacific+cafe+restaurant+san+francisco&layer=&ie=UTF8&om=1&msid=100565608000050072681.000001122643f31b095d0&msa=0&z=10&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-387-7091\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Tom Hawker and Ross Warren\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ross Warren\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Fresh Seafood\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Halibut Parmesan, Fish Baked in Parchment, Abalone Meunière, Crab Cakes\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1 item\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $5\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- 10:30pm\u003cbr>\nSaturday: 5:00pm- 10:30pm\u003cbr>\nSunday: 5:00pm- 9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\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> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes, but not in restrooms\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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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n7000 Geary Boulevard (at 34th Avenue)\r\nSan Francisco, CA 94121\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=pacific+cafe+restaurant+san+francisco&layer=&ie=UTF8&om=1&msid=100565608000050072681.000001122643f31b095d0&msa=0&z=10&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-387-7091\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Fresh Seafood\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=173\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pacific Café\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=173\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/02/check-please-bay-area-season-2-episode-6-206/\">full episode video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=180\">recipe\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/cp206iPod_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/pacificcafe1.jpg\" alt=\"Pacific Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe2.jpg\" alt=\"Pacific Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe13.jpg\" alt=\"Pacific Café\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe14.jpg\" alt=\"Pacific Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe10.jpg\" alt=\"Pacific Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe8.jpg\" alt=\"Pacific Café\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n7000 Geary Boulevard (at 34th Avenue)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=pacific+cafe+restaurant+san+francisco&layer=&ie=UTF8&om=1&msid=100565608000050072681.000001122643f31b095d0&msa=0&z=10&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-387-7091\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Tom Hawker and Ross Warren\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ross Warren\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Fresh Seafood\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Halibut Parmesan, Fish Baked in Parchment, Abalone Meunière, Crab Cakes\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1 item\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $5\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- 10:30pm\u003cbr>\nSaturday: 5:00pm- 10:30pm\u003cbr>\nSunday: 5:00pm- 9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\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> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes, but not in restrooms\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>Pacific Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=176\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=179\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/02/check-please-bay-area-season-2-episode-6-206/\">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/cp206iPod_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/pacificcafe5.jpg\" alt=\"Pacific Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe6.jpg\" alt=\"Pacific Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe7.jpg\" alt=\"Pacific Cafe\" hspace=\"3\">\u003cbr>\nSpicy Grilled Snapper, Crab Cakes, Ahi Tuna with Wasabi Butter\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/jeff-sammon.jpg\" alt=\"Jeff\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stage Lighting\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pacific Café\u003cbr>\n\u003cstrong>Reviewed Pacific Café:\u003c/strong> Thursday, August 17, 2006\u003c/p>\n\u003cp>We tried to get to the Pacific Café when they opened at 5 pm as there’s always a huge line of people waiting to be seated. They don’t take reservations. We waited about twenty minutes for a table as it was. Parking is a bit of a challenge, though not as difficult as other parts of the city. The tables were filled and people were waiting out the door, awash in conversations, and partly fueled by the free wine that is always offered the customers while they wait. The place was hopping and lively with chatter, but the partitions of the wooden booths kept noise to an agreeable level. The soft salmon glow,rich wood tones, and brown linen tablecloths add to a very homespun décor, accented with photographs from the neighborhood going back as far as the 1800s, when Geary Blvd. was nothing more than a sand dune.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The wait staff was courteous, intelligent, and our water glasses were never empty. Our server, who told us he’d been working there for over thirty years, was exceptional in helping me choose a selection from their short wine list, even going so far as offering me free samples, of which I chose a New Zealand Sauvignon Blanc. We had learnt from previous visits not to overindulge in the warm loaf of sourdough bread that they provided, but it worked wonderfully in the soups.\u003c/p>\n\u003cp>Our first course consisted of soup. I had the salmon bisque and my sweetie ordered the Pacific clam chowder. Both were beyond reproach. The bisque tasted all butter and cream, and for those who think clam chowder has to be like wallpaper paste, they will be pleasantly surprised to try this recipe.\u003c/p>\n\u003cp>Next came the salad, which was part of the entrée. Although the greens were simply torn leaves of romaine, the Shrimp Louis dressing was ample in portion, and full of fresh shrimp.\u003c/p>\n\u003cp>We chose our entrées from the chalkboard of the daily menu. My sweetie ordered the Halibut Parmesan and I had the ahi tuna with wasabi butter. The Halibut Parmesan is my favorite entrée there. Tender, flaky, and not over-breaded, nor smothered in sauce, it is scrumptious. The Parmesan crust is delicate but flavorful. The ahi tuna was an enormous portion and sautéed to a perfect medium rare, like a seared slab of sashimi. The wasabi butter added some spice, but did not overpower the fish. The red potatoes were a simple, flavorful complement.\u003c/p>\n\u003cp>Although we were almost full, we could not resist ordering dessert. I had the tiramisu, which was moist and decadent. Gillian had the chocolate mousse torte, which she described simply as orgasmic. The coffee was fresh and oily, with clouds of cream mingling in my cup.\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/annabel-chen.jpg\" alt=\"Annabel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Annabel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kensington\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> China Village\u003cbr>\n\u003cstrong>Reviewed Pacific Café:\u003c/strong> Sunday, August 6, 2006\u003c/p>\n\u003cp>My husband and I picked one of those “coldest winter was a summer in San Francisco” nights in August to come to the Ocean Beach in our beloved city. Our mission this time was to check out a San Franciscan institution called Pacific Café Seafood Restaurant on Geary Boulevard. When we arrived, it was a Sunday night at about 6:45. We were very lucky to have free street parking right across the street from the restaurant. Now, that was, of course, as rare in San Francisco as an August heat wave! But there were already at least a dozen of people waiting outside the restaurant, each holding a glass of wine in hand and having a good time. We put down the name for our table on the waiting list at the entrance and a waitress promptly handed us a glass of complimentary wine. We checked out the surrounding neighborhood, had plenty of time for people watching, and enjoyed each other’s company. We finally got our table after a little over one hour of waiting and inside we felt the warmth of this thirty-two-year-old restaurant immediately. The glowing of salmon-mocha colored light from the global ceiling lamps and deeper shade of the same colored wall made us feel cozy and relaxed. The wall arts made good indication that this is a San Franciscan seafood eatery. The place was packed and people from all walks of life, locals and tourists, were enjoying their Sunday night dinner! It gave us a good sense of “family owned and enjoyed by families” business.\u003c/p>\n\u003cp>We were served promptly as soon as we sat down. The regular menu is a straightforward and no-fuss food and beverage list. The daily specials and desserts were written on a board above the kitchen window. We shared a half order of entrée size crab cakes, which was recommended by our waitress. It had a thin crunchy crust and tender and moist lump of real crabmeat in the middle with rich creamy taste. Each entrée came with salad or soup. We tried both: salad with Shrimp Louis and Pacific Clam Chowder. The salad was simple crisp iceberg lettuce with creamy and tangy Shrimp Louis dressing. We loved the clam chowder because it was not the usual thick-creamy-over-floured-can’t-find-any-clams kind of chowder. It was hearty, flavorful and we could taste each ingredient. I think on a cold San Franciscan night, I can easily have a large bowl of this hearty soup for supper! Our main course entrées were Halibut Parmesan from the daily special and Filet of Sole Newburg from the regular menu. The halibut was tender and juicy with a very crunchy thin Parmesan crust, but the fish tasted bland to me. The Filet of Sole Newburg was very delicate. The fish filet was stuffed with curried crabmeat and shrimp and baked in a cream-based Newburg sauce with paprika sprinkled on the top. It was so delicate and just melted in my mouth! The flavor of the fish, crab, and shrimp was well balanced with the sauce. This was a well-executed dish. Though the restaurant doesn’t make its own dessert, it does have a few good choices. We had a very rich and dense chocolate tart and New York Cheesecake. In fact, we felt the desserts were a little too heavy after the seafood dishes we had.\u003c/p>\n\u003cp>Just as we drove away into the foggy night, I looked back at this cozy lovely restaurant, the simple signs in the front may be a little weathered, but the warmth of that salmon-mocha colored light glowed in the night like a lighthouse in a sea of grayness. No wonder people have been coming here for the past thirty-three years! May there be lights at the Pacific Café. We’ll be back.\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/jeremy-nisen.jpg\" alt=\"Jeremy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Finance Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Chez Nous\u003cstrong>\u003cbr>\nReviewed Pacific Café:\u003c/strong> Saturday, August 12, 2006\u003c/p>\n\u003cp>I’m not a huge seafood eater — it has more to do with what I perceive as a lack of value or bang for the buck. This sort of held true for Pacific Café — if I want to spend $20 or so on an entree, I’d personally prefer a steak. However, our experience at Pacific Café was wonderful, start to finish.\u003c/p>\n\u003cp>The staff was friendly and attentive without being invasive and they were extremely accommodating of our baby. We took advantage of the almost famous “free wine while you wait,” and it was appreciated. Luckily, we only waited about fifteen minutes, because we got there pretty early. When we got to the table, a really good sourdough was waiting there for us. The tables can’t be moved; they’re built in and rather large. Despite this, it was comfortable; the interior is simple with chalkboard menus and a lot of the kitchen’s hustle and bustle is apparent for all to see. Vibrant. The waitresses were very helpful in assisting with narrowing down the menu choices, and there were a lot of fresh seafood options, including abalone and calamari steak in addition to fish. In addition to being very attentive and friendly, the service was very, very quick! This is especially appreciated when dining with an infant present.\u003c/p>\n\u003cp>The starters were really nice — my wife got the Shrimp Louis, which was good (I think “Louis” is one of those things that’s always pretty safe — hard to mess up, but never spectacular). I got the “Pacific Clam Chowder,” which was basically a New England-style chowder. I love clam chowder, and this was a fine example of it, probably the best I’ve had in the Bay Area. It had good ingredient distribution, nice peppery seasoning, flavorful clams, and just creamy enough — not overly creamy, like most “New England” style chowders tend to be.\u003c/p>\n\u003cp>We went with a bottle of Pinot Grigio, one of the wine specials — it was a suggestion by our waitress and went perfectly with our dinner. After the free wine while waiting, I perhaps overestimated my ability to share a whole bottle. If I go back, I will certainly go for wine by the glass instead. Fortunately, they have many options.\u003c/p>\n\u003cp>I really liked my spicy grilled snapper — it brought the heat but also had a lot of flavor without masking that of the firm, flaky fish. The fries are great — giant wedges. My wife’s Parmesan Halibut was good, a little too chewy for my tastes, but she enjoyed it greatly and preferred it to my snapper. She said the red potatoes were cooked perfectly. The portions in both cases were huge, which partially offset my price concerns.\u003c/p>\n\u003cp>We had a sort of chocolate cake for dessert (a “baked mousse,” I believe) that was more or less akin to eating a big piece of ganache. Naturally, it was good. Dessert is not this place’s priority, but they have several good options.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If Pacific Café were in my neighborhood, I would go about once a month, I think, but since I live clear across town and rely solely on public transportation, I doubt I’ll go back very often. However, I won’t rule it out entirely. The place is not “special,” but very, very solid and satisfying with a great staff and lively atmosphere.\u003c/p>\n\n",
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"excerpt": "\u003cstrong> Location:\u003c/strong>\r\n7000 Geary Boulevard (at 34th Avenue)\r\nSan Francisco, CA 94121\r\n\u003cstrong>Phone:\u003c/strong> 415-387-7091\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pacific Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=176\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=179\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/02/check-please-bay-area-season-2-episode-6-206/\">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/cp206iPod_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/pacificcafe5.jpg\" alt=\"Pacific Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe6.jpg\" alt=\"Pacific Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pacificcafe7.jpg\" alt=\"Pacific Cafe\" hspace=\"3\">\u003cbr>\nSpicy Grilled Snapper, Crab Cakes, Ahi Tuna with Wasabi Butter\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/jeff-sammon.jpg\" alt=\"Jeff\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stage Lighting\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pacific Café\u003cbr>\n\u003cstrong>Reviewed Pacific Café:\u003c/strong> Thursday, August 17, 2006\u003c/p>\n\u003cp>We tried to get to the Pacific Café when they opened at 5 pm as there’s always a huge line of people waiting to be seated. They don’t take reservations. We waited about twenty minutes for a table as it was. Parking is a bit of a challenge, though not as difficult as other parts of the city. The tables were filled and people were waiting out the door, awash in conversations, and partly fueled by the free wine that is always offered the customers while they wait. The place was hopping and lively with chatter, but the partitions of the wooden booths kept noise to an agreeable level. The soft salmon glow,rich wood tones, and brown linen tablecloths add to a very homespun décor, accented with photographs from the neighborhood going back as far as the 1800s, when Geary Blvd. was nothing more than a sand dune.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The wait staff was courteous, intelligent, and our water glasses were never empty. Our server, who told us he’d been working there for over thirty years, was exceptional in helping me choose a selection from their short wine list, even going so far as offering me free samples, of which I chose a New Zealand Sauvignon Blanc. We had learnt from previous visits not to overindulge in the warm loaf of sourdough bread that they provided, but it worked wonderfully in the soups.\u003c/p>\n\u003cp>Our first course consisted of soup. I had the salmon bisque and my sweetie ordered the Pacific clam chowder. Both were beyond reproach. The bisque tasted all butter and cream, and for those who think clam chowder has to be like wallpaper paste, they will be pleasantly surprised to try this recipe.\u003c/p>\n\u003cp>Next came the salad, which was part of the entrée. Although the greens were simply torn leaves of romaine, the Shrimp Louis dressing was ample in portion, and full of fresh shrimp.\u003c/p>\n\u003cp>We chose our entrées from the chalkboard of the daily menu. My sweetie ordered the Halibut Parmesan and I had the ahi tuna with wasabi butter. The Halibut Parmesan is my favorite entrée there. Tender, flaky, and not over-breaded, nor smothered in sauce, it is scrumptious. The Parmesan crust is delicate but flavorful. The ahi tuna was an enormous portion and sautéed to a perfect medium rare, like a seared slab of sashimi. The wasabi butter added some spice, but did not overpower the fish. The red potatoes were a simple, flavorful complement.\u003c/p>\n\u003cp>Although we were almost full, we could not resist ordering dessert. I had the tiramisu, which was moist and decadent. Gillian had the chocolate mousse torte, which she described simply as orgasmic. The coffee was fresh and oily, with clouds of cream mingling in my cup.\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/annabel-chen.jpg\" alt=\"Annabel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Annabel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kensington\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> China Village\u003cbr>\n\u003cstrong>Reviewed Pacific Café:\u003c/strong> Sunday, August 6, 2006\u003c/p>\n\u003cp>My husband and I picked one of those “coldest winter was a summer in San Francisco” nights in August to come to the Ocean Beach in our beloved city. Our mission this time was to check out a San Franciscan institution called Pacific Café Seafood Restaurant on Geary Boulevard. When we arrived, it was a Sunday night at about 6:45. We were very lucky to have free street parking right across the street from the restaurant. Now, that was, of course, as rare in San Francisco as an August heat wave! But there were already at least a dozen of people waiting outside the restaurant, each holding a glass of wine in hand and having a good time. We put down the name for our table on the waiting list at the entrance and a waitress promptly handed us a glass of complimentary wine. We checked out the surrounding neighborhood, had plenty of time for people watching, and enjoyed each other’s company. We finally got our table after a little over one hour of waiting and inside we felt the warmth of this thirty-two-year-old restaurant immediately. The glowing of salmon-mocha colored light from the global ceiling lamps and deeper shade of the same colored wall made us feel cozy and relaxed. The wall arts made good indication that this is a San Franciscan seafood eatery. The place was packed and people from all walks of life, locals and tourists, were enjoying their Sunday night dinner! It gave us a good sense of “family owned and enjoyed by families” business.\u003c/p>\n\u003cp>We were served promptly as soon as we sat down. The regular menu is a straightforward and no-fuss food and beverage list. The daily specials and desserts were written on a board above the kitchen window. We shared a half order of entrée size crab cakes, which was recommended by our waitress. It had a thin crunchy crust and tender and moist lump of real crabmeat in the middle with rich creamy taste. Each entrée came with salad or soup. We tried both: salad with Shrimp Louis and Pacific Clam Chowder. The salad was simple crisp iceberg lettuce with creamy and tangy Shrimp Louis dressing. We loved the clam chowder because it was not the usual thick-creamy-over-floured-can’t-find-any-clams kind of chowder. It was hearty, flavorful and we could taste each ingredient. I think on a cold San Franciscan night, I can easily have a large bowl of this hearty soup for supper! Our main course entrées were Halibut Parmesan from the daily special and Filet of Sole Newburg from the regular menu. The halibut was tender and juicy with a very crunchy thin Parmesan crust, but the fish tasted bland to me. The Filet of Sole Newburg was very delicate. The fish filet was stuffed with curried crabmeat and shrimp and baked in a cream-based Newburg sauce with paprika sprinkled on the top. It was so delicate and just melted in my mouth! The flavor of the fish, crab, and shrimp was well balanced with the sauce. This was a well-executed dish. Though the restaurant doesn’t make its own dessert, it does have a few good choices. We had a very rich and dense chocolate tart and New York Cheesecake. In fact, we felt the desserts were a little too heavy after the seafood dishes we had.\u003c/p>\n\u003cp>Just as we drove away into the foggy night, I looked back at this cozy lovely restaurant, the simple signs in the front may be a little weathered, but the warmth of that salmon-mocha colored light glowed in the night like a lighthouse in a sea of grayness. No wonder people have been coming here for the past thirty-three years! May there be lights at the Pacific Café. We’ll be back.\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/jeremy-nisen.jpg\" alt=\"Jeremy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Finance Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Chez Nous\u003cstrong>\u003cbr>\nReviewed Pacific Café:\u003c/strong> Saturday, August 12, 2006\u003c/p>\n\u003cp>I’m not a huge seafood eater — it has more to do with what I perceive as a lack of value or bang for the buck. This sort of held true for Pacific Café — if I want to spend $20 or so on an entree, I’d personally prefer a steak. However, our experience at Pacific Café was wonderful, start to finish.\u003c/p>\n\u003cp>The staff was friendly and attentive without being invasive and they were extremely accommodating of our baby. We took advantage of the almost famous “free wine while you wait,” and it was appreciated. Luckily, we only waited about fifteen minutes, because we got there pretty early. When we got to the table, a really good sourdough was waiting there for us. The tables can’t be moved; they’re built in and rather large. Despite this, it was comfortable; the interior is simple with chalkboard menus and a lot of the kitchen’s hustle and bustle is apparent for all to see. Vibrant. The waitresses were very helpful in assisting with narrowing down the menu choices, and there were a lot of fresh seafood options, including abalone and calamari steak in addition to fish. In addition to being very attentive and friendly, the service was very, very quick! This is especially appreciated when dining with an infant present.\u003c/p>\n\u003cp>The starters were really nice — my wife got the Shrimp Louis, which was good (I think “Louis” is one of those things that’s always pretty safe — hard to mess up, but never spectacular). I got the “Pacific Clam Chowder,” which was basically a New England-style chowder. I love clam chowder, and this was a fine example of it, probably the best I’ve had in the Bay Area. It had good ingredient distribution, nice peppery seasoning, flavorful clams, and just creamy enough — not overly creamy, like most “New England” style chowders tend to be.\u003c/p>\n\u003cp>We went with a bottle of Pinot Grigio, one of the wine specials — it was a suggestion by our waitress and went perfectly with our dinner. After the free wine while waiting, I perhaps overestimated my ability to share a whole bottle. If I go back, I will certainly go for wine by the glass instead. Fortunately, they have many options.\u003c/p>\n\u003cp>I really liked my spicy grilled snapper — it brought the heat but also had a lot of flavor without masking that of the firm, flaky fish. The fries are great — giant wedges. My wife’s Parmesan Halibut was good, a little too chewy for my tastes, but she enjoyed it greatly and preferred it to my snapper. She said the red potatoes were cooked perfectly. The portions in both cases were huge, which partially offset my price concerns.\u003c/p>\n\u003cp>We had a sort of chocolate cake for dessert (a “baked mousse,” I believe) that was more or less akin to eating a big piece of ganache. Naturally, it was good. Dessert is not this place’s priority, but they have several good options.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If Pacific Café were in my neighborhood, I would go about once a month, I think, but since I live clear across town and rely solely on public transportation, I doubt I’ll go back very often. However, I won’t rule it out entirely. The place is not “special,” but very, very solid and satisfying with a great staff and lively atmosphere.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pacific Café: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=176\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=173\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Ross Warren\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Halibut Parmesan\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Fresh Seafood\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nFirm and flaky halibut baked with a crisp Parmesan crust.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1 egg\u003cbr>\n1 tablespoon water\u003cbr>\n¼ cup flour\u003cbr>\n8 ounce halibut filet\u003cbr>\n1 cup grated Parmesan cheese\u003cbr>\n2-3 tablespoons clarified butter\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375°. Make an egg wash by beating the egg and water together with fork until well combined. Put the flour on a plate and drag the halibut through the flour until the fish is completely covered. Shake off the excess flour.\u003c/p>\n\u003cp>2. Put the egg wash in a wide shallow bowl and coat the floured fish with the egg wash.\u003c/p>\n\u003cp>3. Put the Parmesan cheese in a wide shallow bowl and drag the fish filet through it until it is completely coated.\u003c/p>\n\u003cp>4. Melt the butter in heavy-bottomed pan over medium-high head. Put the fish in the pan and brown both sides, about 2-3 minutes for each side. Place the fish in the oven for an additional 5 to 10 minutes, depending on Halibut thickness, or until the fish is opaque and a paring knife slips easily into the center of the filet.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nPlate with fries, rice, or steamed red potatoes, and garnish with lemon and parsley.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions: \u003c/strong>\u003cbr>\nThis fish pairs nicely with a crisp Sauvignon Blanc, a buttery Chardonnay, or a bright and green Vinho Verde.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pacific Café: Recipe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=176\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=173\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Ross Warren\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Halibut Parmesan\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Fresh Seafood\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nFirm and flaky halibut baked with a crisp Parmesan crust.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1\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 egg\u003cbr>\n1 tablespoon water\u003cbr>\n¼ cup flour\u003cbr>\n8 ounce halibut filet\u003cbr>\n1 cup grated Parmesan cheese\u003cbr>\n2-3 tablespoons clarified butter\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375°. Make an egg wash by beating the egg and water together with fork until well combined. Put the flour on a plate and drag the halibut through the flour until the fish is completely covered. Shake off the excess flour.\u003c/p>\n\u003cp>2. Put the egg wash in a wide shallow bowl and coat the floured fish with the egg wash.\u003c/p>\n\u003cp>3. Put the Parmesan cheese in a wide shallow bowl and drag the fish filet through it until it is completely coated.\u003c/p>\n\u003cp>4. Melt the butter in heavy-bottomed pan over medium-high head. Put the fish in the pan and brown both sides, about 2-3 minutes for each side. Place the fish in the oven for an additional 5 to 10 minutes, depending on Halibut thickness, or until the fish is opaque and a paring knife slips easily into the center of the filet.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nPlate with fries, rice, or steamed red potatoes, and garnish with lemon and parsley.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions: \u003c/strong>\u003cbr>\nThis fish pairs nicely with a crisp Sauvignon Blanc, a buttery Chardonnay, or a bright and green Vinho Verde.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong> China Village\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=172\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=179\">recipe\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/cp206iPod_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/chinavillage1.jpg\" alt=\"China Village\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage7.jpg\" alt=\"China Village\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage3.jpg\" alt=\"China Village\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage4.jpg\" alt=\"China Village\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage5.jpg\" alt=\"China Village\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage10.jpg\" alt=\"China Village\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1335 Solano Avenue (at Pomona Avenue)\u003cbr>\nAlbany, CA 94706\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=china+village+albany,+ca&ie=UTF8&om=1&iwd=1&cid=37890697,-122291534,3620456673677711299&z=13&ll=37.932013,-122.28384&spn=0.095319,0.147629&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-525-2285\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:chinavillage1335@yahoo.com\">chinavillage1335@yahoo.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> John Yao\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> John Yao\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Traditional Szechuan\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> West-Style Fish Filet, Deep-Cooked Pork Shoulder, Szechuan Drycooked Beef, Cumin Lamb, Sesame Pancake Flatbread\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (Full vegetarian dinners are possible.)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $8\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am- 9:30pm\u003cbr>\nTuesday: 11:30am- 9:30pm\u003cbr>\nWednesday: 11:30am- 10:00pm\u003cbr>\nThursday: 11:30am- 10:00pm\u003cbr>\nFriday: 11:30am- 10:30pm\u003cbr>\nSaturday: 11:30am- 10:30pm\u003cbr>\nSunday: 11:30am- 9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner, Mandarin Dimsum on weekends\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, except on major holidays\u003cbr>\n\u003cstrong>How far in advance do you require 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>Large (100 +seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, especially traditional Szechuan banquets\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes, semi-private\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1335 Solano Avenue (at Pomona Avenue)\r\nAlbany, CA 94706\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=china+village+albany,+ca&ie=UTF8&om=1&iwd=1&cid=37890697,-122291534,3620456673677711299&z=13&ll=37.932013,-122.28384&spn=0.095319,0.147629&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 510-525-2285\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Traditional Szechuan\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=172\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong> China Village\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=172\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=179\">recipe\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/cp206iPod_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/chinavillage1.jpg\" alt=\"China Village\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage7.jpg\" alt=\"China Village\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage3.jpg\" alt=\"China Village\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage4.jpg\" alt=\"China Village\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage5.jpg\" alt=\"China Village\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage10.jpg\" alt=\"China Village\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1335 Solano Avenue (at Pomona Avenue)\u003cbr>\nAlbany, CA 94706\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=china+village+albany,+ca&ie=UTF8&om=1&iwd=1&cid=37890697,-122291534,3620456673677711299&z=13&ll=37.932013,-122.28384&spn=0.095319,0.147629&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-525-2285\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:chinavillage1335@yahoo.com\">chinavillage1335@yahoo.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> John Yao\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> John Yao\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Traditional Szechuan\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> West-Style Fish Filet, Deep-Cooked Pork Shoulder, Szechuan Drycooked Beef, Cumin Lamb, Sesame Pancake Flatbread\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items (Full vegetarian dinners are possible.)\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $8\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am- 9:30pm\u003cbr>\nTuesday: 11:30am- 9:30pm\u003cbr>\nWednesday: 11:30am- 10:00pm\u003cbr>\nThursday: 11:30am- 10:00pm\u003cbr>\nFriday: 11:30am- 10:30pm\u003cbr>\nSaturday: 11:30am- 10:30pm\u003cbr>\nSunday: 11:30am- 9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner, Mandarin Dimsum on weekends\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No, except on major holidays\u003cbr>\n\u003cstrong>How far in advance do you require 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>Large (100 +seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, especially traditional Szechuan banquets\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes, semi-private\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>China Village: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=175\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=179\">recipe\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/cp206iPod_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/chinavillage11.jpg\" alt=\"China Village\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage12.jpg\" alt=\"China Village\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage13.jpg\" alt=\"China Village\" hspace=\"3\">\u003cbr>\nDungeness Crab with Salted Tofu; Stir-Fried Water Spinach with Chili and Garlic; Szechwan-Style Spicy Beef Stew in Claypot\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/annabel-chen.jpg\" alt=\"Annabel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Annabel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kensington\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> China Village\u003cbr>\n\u003cstrong>Reviewed China Village:\u003c/strong> Tuesday, August 8, 2006\u003c/p>\n\u003cp>There are hundreds, maybe thousands Chinese restaurants in the San Francisco Bay Area, but there is only one authentic Sichuan restaurant serving the real deal — that restaurant is called China Village and it is my selection for \u003cstrong>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/strong>. Nestled in the middle of the charming and tree-lined Solano Avenue, China Village is our favorite neighborhood restaurant in Albany.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sichuan food has intrigued and enraptured the Western palate for ages. It is one of China’s most celebrated cuisines but it is also often a misrepresented one. Many of the Bay Area Chinese restaurants specialize in Cantonese cuisines because a large amount of immigrants from Southern China and generations of Cantonese chefs have evolved with California influence. Many restaurants call itself “Sichuan” or “Szechwan” for “hot and spicy” dishes — the most famous one is Kung Pao Chicken — but they lack sophistication and authenticity. The native chefs from Sichuan, a Southwest province of China, claim the cuisine boasts 5,000 different dishes. Sichuan food is not just about the kick of fiery red chilies and numbing Sichuan pepper. The native chefs there use unparalleled flavoring techniques to create at least twenty combinations of distinct flavors, from a sour-sweet, melting “lychee flavor,” to a punchy, seductive, “fish-fragrant flavor.” We’ve been enjoying this particular Sichuan restaurant for its distinctive, authentic, and innovative cuisine, and the flavors from this “Land of Plenty”!\u003c/p>\n\u003cp>China Village serves full banquet dinners, which usually consist of many courses, as well as a large selection of a la cart dinner dishes, lunch specials, and weekend brunches, called “Small Eats” (a variety of Sichuan snacks for breakfast or lunch). The décor is simple with wall art of paintings and Chinese calligraphy of some famous poems referencing Sichuan. Service is efficient and friendly. The wine list is short, but accommodating to the foods and the price is reasonable. What else can match the bold flavors but a bottle of good Riesling! All dishes are served family style for sharing and the portions are large. It also has many vegetarian and non-spicy dishes on the menu. The chefs can prepare any spiciness at customer’s request. The restaurant does make some unusual desserts if you still have room after a big meal. For example, the Eight Treasure Sticky Rice Pudding is well balanced and not overly sweet. Its pan-fried version is actually very rich and satisfying. The restaurant also serves a complementary dessert of sweet sticky rice ball soup, which has warm sweet sake and lees.\u003c/p>\n\u003cp>A few of our favorite dishes from China Village are:\u003c/p>\n\u003cp>1. West Sichuan Style Spicy Fish Filet: This dish is the most popular one from the large menu selection. When the waiter appears with a large covered soup tureen, you’ll think “Goodness, that’s a huge soup bowl.” He opens the tureen cover. You see “thousands” of hot-oil-roasted red chilies floating on the top. Your jaw drops! The waiter then skillfully skims off all of the chilies, places them in the tureen cover and takes them away. Now you see this creamy white broth with big chucks of pale white fish filets and slippery thick cellophane noodles. The waiter ladles the soup, fish, and noodles into your soup cup. Take a sip of the soup, and you’ll be surprised how delicate it tastes! It will take you to the faraway province! The chicken broth is lightly seasoned by the roasted chili pepper, which gives it a smoky, but not fiery, spicy taste. The fish filet melts in your mouth and the cellophane needles are silky smooth and chewy to the teeth. You’ll have a second cup, I bet.\u003c/p>\n\u003cp>2. ChongQing Style Spicy Chicken Wings (aka “Thousand Chili Chicken”): These are the best a**-kicking Buffalo wings you ever tasted! The chicken wings are well-marinated, then fried with red dry chili, Sichuan pepper corn, sliced ginger, and garlic. The wings are hot and spicy with a hint of sweetness. You will feel the “pins and needles” kind of spiciness on your tongue. The wings are crispy from frying, but not greasy. They are the best beer buddy!\u003c/p>\n\u003cp>3. Sichuan Style Spicy Boiled Beef : The name in Chinese just means “beef boiled in water.” Don’t be fooled! The native Sichuanese people joke that the outsiders, who are wary of the fiery local flavors, order this dish in restaurants in the hope of eating something mild or soothing. In fact, this is sensationally hot! A dish based on lashings of chili bean sauce and finished off with a sizzling pile of ground chilies and lip-tingling Sichuan pepper. This dish is intensely flavored. It is not for the faint-hearted, but if you try it and you’ll get hooked on the bold flavor.\u003c/p>\n\u003cp>4. Stir-Fried Water Spinach with Chili and Garlic: This is one of the seasonal dishes that depend on the vegetables. We tried the water spinach or Ong Choi, English pea sprouts, or cabbage. They were all very fresh and cooked perfectly. When these dishes appeared on our table, the veggies were still shiny green and crunchy, never over cooked. One important note here, they were well picked over. We can tell the attention and care that the chefs have put into these dishes.\u003c/p>\n\u003cp>We have been dining here on a weekly basis for many years. China Village is truly the “everyday” restaurant for its distinctive, authentic, and innovative Sichuan cuisine. So, for you daredevils out there, try the real thing and add some good spice to your dining experience!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeff-sammon.jpg\" alt=\"Jeff\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stage Lighting\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pacific Café\u003cbr>\n\u003cstrong>Reviewed China Village:\u003c/strong> Wednesday, August 16, 2006\u003c/p>\n\u003cp>It was nice to get out of the San Francisco fog. It was a warm and sunny day in Albany. We found parking easily, even though it was 4 pm. It was a large and spacious restaurant but there was only one other couple dining there at that time of day. In the absence of vocal chatter, the loud hum of the aquarium pump and refrigerator cabinets was distracting. We had ample room for our food on the glass-topped table and the waitress was ready to serve us at any time. The menu was copious, with 218 choices in their repertoire!\u003c/p>\n\u003cp>We asked the waitress about MSG in their appetizers and were alarmed to discover that everything had been pre-prepared with MSG. We declined the appetizers. Although we were reassured that our entrées could be made without MSG, our food arrived too quickly for us not to have doubts. Our suspicions were confirmed when we both got headaches shortly after leaving. I ordered the Village Specialty with Lamb and Cumin, which the waitress said was popular. What arrived was a large pile of shredded meat and the rice was fluffy, not sticky, and was difficult to handle with plastic chopsticks. My sweetie ordered Chicken Chow Fun, which consisted mostly of noodles, one piece of broccoli, and very little chicken. The portions were huge but simplistic. We decided against dessert and walked down the street for some ice cream. My favorite thing about my meal was their selection of fine California wines. I had a Sterling Merlot with my lamb.\u003c/p>\n\u003cp>We know of better Chinese restaurants to recommend to our friends.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeremy-nisen.jpg\" alt=\"Jeremy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Finance Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Chez Nous\u003cstrong>\u003cbr>\nReviewed China Village:\u003c/strong> Monday, August 21, 2006\u003c/p>\n\u003cp>Okay — wow. China Village is a whirlwind of flavors, colors, courses . . .sort of controlled chaos. I really enjoyed it, though not every dish was to my liking. There were four of us (adults, anyway, and they were fine with us bringing the stroller in for our son, and gave us a huge table to accommodate the extra space). All four friends who aren’t shy about sharing, we tried to sample as much as we could, since none of us had been here before.\u003c/p>\n\u003cp>Let me first say that the staff was friendly and very kind to recommend dishes to us. They made sure we were okay with spicy (WE ARE), and were extra careful to ensure that the spice levels were appropriate. I wonder if they’d have been as communicative if the place were crowded, but as we were one of only four parties, they paid us plenty of attention.\u003c/p>\n\u003cp>They started us off with a small dish (amuse bouche?) of what was kim chee or some offshoot — a spicy, marinated cabbage. One of the best-paid dishes of the night was the very first one they brought: the tofu with peanuts. The smooth texture of the tofu went perfectly with the crunch of the salty peanuts and green onions. It was really nice. The other appetizer was also great, the cold rabbit was spicy and chewy, tasting of what we thought was star anise.\u003c/p>\n\u003cp>The beef dish was one that the host had recommended, and I’m not entirely sure what it’s called on the menu. It was spicy with chilies, but maintained its excellent flavor through that spice. Similarly, the duck was really good, and hot. It pulled from the bone with ease and had a lot of underlying flavor. It was probably my favorite of the main courses. The braised pork was not really something that wowed me — it was okay, but not really to my taste. The bok choy that was stewed with it was tasty, though. Overall, my dining companions liked it much better than I did.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The sesame fry bread was fantastic; a dense, chewy bread that also incorporated flavors you’d find in fried onion cake or similar. It was an interesting choice for a starch with the meal; we got it instead of rice as recommended by the host.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>China Village: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=175\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=179\">recipe\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/cp206iPod_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/chinavillage11.jpg\" alt=\"China Village\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage12.jpg\" alt=\"China Village\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chinavillage13.jpg\" alt=\"China Village\" hspace=\"3\">\u003cbr>\nDungeness Crab with Salted Tofu; Stir-Fried Water Spinach with Chili and Garlic; Szechwan-Style Spicy Beef Stew in Claypot\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/annabel-chen.jpg\" alt=\"Annabel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Annabel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kensington\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> China Village\u003cbr>\n\u003cstrong>Reviewed China Village:\u003c/strong> Tuesday, August 8, 2006\u003c/p>\n\u003cp>There are hundreds, maybe thousands Chinese restaurants in the San Francisco Bay Area, but there is only one authentic Sichuan restaurant serving the real deal — that restaurant is called China Village and it is my selection for \u003cstrong>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/strong>. Nestled in the middle of the charming and tree-lined Solano Avenue, China Village is our favorite neighborhood restaurant in Albany.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sichuan food has intrigued and enraptured the Western palate for ages. It is one of China’s most celebrated cuisines but it is also often a misrepresented one. Many of the Bay Area Chinese restaurants specialize in Cantonese cuisines because a large amount of immigrants from Southern China and generations of Cantonese chefs have evolved with California influence. Many restaurants call itself “Sichuan” or “Szechwan” for “hot and spicy” dishes — the most famous one is Kung Pao Chicken — but they lack sophistication and authenticity. The native chefs from Sichuan, a Southwest province of China, claim the cuisine boasts 5,000 different dishes. Sichuan food is not just about the kick of fiery red chilies and numbing Sichuan pepper. The native chefs there use unparalleled flavoring techniques to create at least twenty combinations of distinct flavors, from a sour-sweet, melting “lychee flavor,” to a punchy, seductive, “fish-fragrant flavor.” We’ve been enjoying this particular Sichuan restaurant for its distinctive, authentic, and innovative cuisine, and the flavors from this “Land of Plenty”!\u003c/p>\n\u003cp>China Village serves full banquet dinners, which usually consist of many courses, as well as a large selection of a la cart dinner dishes, lunch specials, and weekend brunches, called “Small Eats” (a variety of Sichuan snacks for breakfast or lunch). The décor is simple with wall art of paintings and Chinese calligraphy of some famous poems referencing Sichuan. Service is efficient and friendly. The wine list is short, but accommodating to the foods and the price is reasonable. What else can match the bold flavors but a bottle of good Riesling! All dishes are served family style for sharing and the portions are large. It also has many vegetarian and non-spicy dishes on the menu. The chefs can prepare any spiciness at customer’s request. The restaurant does make some unusual desserts if you still have room after a big meal. For example, the Eight Treasure Sticky Rice Pudding is well balanced and not overly sweet. Its pan-fried version is actually very rich and satisfying. The restaurant also serves a complementary dessert of sweet sticky rice ball soup, which has warm sweet sake and lees.\u003c/p>\n\u003cp>A few of our favorite dishes from China Village are:\u003c/p>\n\u003cp>1. West Sichuan Style Spicy Fish Filet: This dish is the most popular one from the large menu selection. When the waiter appears with a large covered soup tureen, you’ll think “Goodness, that’s a huge soup bowl.” He opens the tureen cover. You see “thousands” of hot-oil-roasted red chilies floating on the top. Your jaw drops! The waiter then skillfully skims off all of the chilies, places them in the tureen cover and takes them away. Now you see this creamy white broth with big chucks of pale white fish filets and slippery thick cellophane noodles. The waiter ladles the soup, fish, and noodles into your soup cup. Take a sip of the soup, and you’ll be surprised how delicate it tastes! It will take you to the faraway province! The chicken broth is lightly seasoned by the roasted chili pepper, which gives it a smoky, but not fiery, spicy taste. The fish filet melts in your mouth and the cellophane needles are silky smooth and chewy to the teeth. You’ll have a second cup, I bet.\u003c/p>\n\u003cp>2. ChongQing Style Spicy Chicken Wings (aka “Thousand Chili Chicken”): These are the best a**-kicking Buffalo wings you ever tasted! The chicken wings are well-marinated, then fried with red dry chili, Sichuan pepper corn, sliced ginger, and garlic. The wings are hot and spicy with a hint of sweetness. You will feel the “pins and needles” kind of spiciness on your tongue. The wings are crispy from frying, but not greasy. They are the best beer buddy!\u003c/p>\n\u003cp>3. Sichuan Style Spicy Boiled Beef : The name in Chinese just means “beef boiled in water.” Don’t be fooled! The native Sichuanese people joke that the outsiders, who are wary of the fiery local flavors, order this dish in restaurants in the hope of eating something mild or soothing. In fact, this is sensationally hot! A dish based on lashings of chili bean sauce and finished off with a sizzling pile of ground chilies and lip-tingling Sichuan pepper. This dish is intensely flavored. It is not for the faint-hearted, but if you try it and you’ll get hooked on the bold flavor.\u003c/p>\n\u003cp>4. Stir-Fried Water Spinach with Chili and Garlic: This is one of the seasonal dishes that depend on the vegetables. We tried the water spinach or Ong Choi, English pea sprouts, or cabbage. They were all very fresh and cooked perfectly. When these dishes appeared on our table, the veggies were still shiny green and crunchy, never over cooked. One important note here, they were well picked over. We can tell the attention and care that the chefs have put into these dishes.\u003c/p>\n\u003cp>We have been dining here on a weekly basis for many years. China Village is truly the “everyday” restaurant for its distinctive, authentic, and innovative Sichuan cuisine. So, for you daredevils out there, try the real thing and add some good spice to your dining experience!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeff-sammon.jpg\" alt=\"Jeff\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stage Lighting\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pacific Café\u003cbr>\n\u003cstrong>Reviewed China Village:\u003c/strong> Wednesday, August 16, 2006\u003c/p>\n\u003cp>It was nice to get out of the San Francisco fog. It was a warm and sunny day in Albany. We found parking easily, even though it was 4 pm. It was a large and spacious restaurant but there was only one other couple dining there at that time of day. In the absence of vocal chatter, the loud hum of the aquarium pump and refrigerator cabinets was distracting. We had ample room for our food on the glass-topped table and the waitress was ready to serve us at any time. The menu was copious, with 218 choices in their repertoire!\u003c/p>\n\u003cp>We asked the waitress about MSG in their appetizers and were alarmed to discover that everything had been pre-prepared with MSG. We declined the appetizers. Although we were reassured that our entrées could be made without MSG, our food arrived too quickly for us not to have doubts. Our suspicions were confirmed when we both got headaches shortly after leaving. I ordered the Village Specialty with Lamb and Cumin, which the waitress said was popular. What arrived was a large pile of shredded meat and the rice was fluffy, not sticky, and was difficult to handle with plastic chopsticks. My sweetie ordered Chicken Chow Fun, which consisted mostly of noodles, one piece of broccoli, and very little chicken. The portions were huge but simplistic. We decided against dessert and walked down the street for some ice cream. My favorite thing about my meal was their selection of fine California wines. I had a Sterling Merlot with my lamb.\u003c/p>\n\u003cp>We know of better Chinese restaurants to recommend to our friends.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeremy-nisen.jpg\" alt=\"Jeremy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Finance Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Chez Nous\u003cstrong>\u003cbr>\nReviewed China Village:\u003c/strong> Monday, August 21, 2006\u003c/p>\n\u003cp>Okay — wow. China Village is a whirlwind of flavors, colors, courses . . .sort of controlled chaos. I really enjoyed it, though not every dish was to my liking. There were four of us (adults, anyway, and they were fine with us bringing the stroller in for our son, and gave us a huge table to accommodate the extra space). All four friends who aren’t shy about sharing, we tried to sample as much as we could, since none of us had been here before.\u003c/p>\n\u003cp>Let me first say that the staff was friendly and very kind to recommend dishes to us. They made sure we were okay with spicy (WE ARE), and were extra careful to ensure that the spice levels were appropriate. I wonder if they’d have been as communicative if the place were crowded, but as we were one of only four parties, they paid us plenty of attention.\u003c/p>\n\u003cp>They started us off with a small dish (amuse bouche?) of what was kim chee or some offshoot — a spicy, marinated cabbage. One of the best-paid dishes of the night was the very first one they brought: the tofu with peanuts. The smooth texture of the tofu went perfectly with the crunch of the salty peanuts and green onions. It was really nice. The other appetizer was also great, the cold rabbit was spicy and chewy, tasting of what we thought was star anise.\u003c/p>\n\u003cp>The beef dish was one that the host had recommended, and I’m not entirely sure what it’s called on the menu. It was spicy with chilies, but maintained its excellent flavor through that spice. Similarly, the duck was really good, and hot. It pulled from the bone with ease and had a lot of underlying flavor. It was probably my favorite of the main courses. The braised pork was not really something that wowed me — it was okay, but not really to my taste. The bok choy that was stewed with it was tasty, though. Overall, my dining companions liked it much better than I did.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sesame fry bread was fantastic; a dense, chewy bread that also incorporated flavors you’d find in fried onion cake or similar. It was an interesting choice for a starch with the meal; we got it instead of rice as recommended by the host.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>China Village: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=175\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=172\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> John Yao\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Garlic Roasted Fish Fillet\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Szechuan\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nCrispy fish with fried garlic in a ginger-soy sauce.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1 tablespoon cornstarch\u003cbr>\n1 egg white\u003cbr>\n12 oz of freshwater fish filets\u003cbr>\n1 head garlic, peeled, but not crushed\u003cbr>\n1 tablespoon vegetable oil\u003cbr>\n15 small dried red hot chilies\u003cbr>\n1 teaspoon sliced ginger\u003cbr>\n2 teaspoon thinly-sliced scallion\u003cbr>\n1 tablespoon soy sauce\u003cbr>\n1 cup chicken stock\u003cbr>\nPinch of salt\u003cbr>\nPinch of sugar (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Beat the cornstarch and egg white together in a large bowl. Wash and dry filets and then cut into 3” x 2” pieces. Place the fish pieces in the bowl with the cornstarch and egg white. Mix and carefully coat the fish.\u003c/p>\n\u003cp>2. Heat deep-fry oil to about 350° in a deep, high-sided pan. In batches, deep-fry both the garlic cloves and fish.\u003c/p>\n\u003cp>3. In a wok or heavy pan, heat the vegetable oil over medium-high heat. Add the chillies to the oil and roast them to dark brown. Next, add ginger and green onion and sauté for one minute. Add the soy sauce and chicken stock and bring to a boil over high heat.\u003c/p>\n\u003cp>4. Add fish. Taste and add salt. Add a pinch of sugar for very authentic finish. Arrange on plate surrounded by ring of vegetables.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe with rice and any green vegetable as garnish, such as steamed broccoli.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions: \u003c/strong>\u003cbr>\nTsing Tao beer or a semi-sweet wine, like Muscat Canelli.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>China Village: Recipe \u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=175\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=172\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> John Yao\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Garlic Roasted Fish Fillet\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Szechuan\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nCrispy fish with fried garlic in a ginger-soy sauce.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1 tablespoon cornstarch\u003cbr>\n1 egg white\u003cbr>\n12 oz of freshwater fish filets\u003cbr>\n1 head garlic, peeled, but not crushed\u003cbr>\n1 tablespoon vegetable oil\u003cbr>\n15 small dried red hot chilies\u003cbr>\n1 teaspoon sliced ginger\u003cbr>\n2 teaspoon thinly-sliced scallion\u003cbr>\n1 tablespoon soy sauce\u003cbr>\n1 cup chicken stock\u003cbr>\nPinch of salt\u003cbr>\nPinch of sugar (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Beat the cornstarch and egg white together in a large bowl. Wash and dry filets and then cut into 3” x 2” pieces. Place the fish pieces in the bowl with the cornstarch and egg white. Mix and carefully coat the fish.\u003c/p>\n\u003cp>2. Heat deep-fry oil to about 350° in a deep, high-sided pan. In batches, deep-fry both the garlic cloves and fish.\u003c/p>\n\u003cp>3. In a wok or heavy pan, heat the vegetable oil over medium-high heat. Add the chillies to the oil and roast them to dark brown. Next, add ginger and green onion and sauté for one minute. Add the soy sauce and chicken stock and bring to a boil over high heat.\u003c/p>\n\u003cp>4. Add fish. Taste and add salt. Add a pinch of sugar for very authentic finish. Arrange on plate surrounded by ring of vegetables.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe with rice and any green vegetable as garnish, such as steamed broccoli.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions: \u003c/strong>\u003cbr>\nTsing Tao beer or a semi-sweet wine, like Muscat Canelli.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Chez Nous\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=174\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/02/check-please-bay-area-season-2-episode-6-206/\">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/cp206iPod_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/cheznous1.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous3.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous9.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous4.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous10.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous2.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1911 Fillmore Street (at Wilmot Street)\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=chez+nous+san+francisco&ie=UTF8&z=17&ll=37.786835,-122.431608&spn=0.005969,0.009184&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-441-8044\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Pascal Rigo\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Juan Romero\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean Small Plates\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lavender Salt-Rubbed Lamb Chops, Gnocchi, Fish Soup, Strawberry Sangria, Haricot Vert\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> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am- 3:00pm (lunch), 5:30pm- 10:00pm (dinner)\u003cbr>\nTuesday: 11:30am- 3:00pm (lunch), 5:30pm- 10:00pm (dinner)\u003cbr>\nWednesday: 11:30am- 3:00pm (lunch), 5:30pm- 10:00pm (dinner)\u003cbr>\nThursday: 11:30am- 3:00pm (lunch), 5:30pm- 10:00pm (dinner)\u003cbr>\nFriday: 11:30am- 3:00pm (lunch), 5:30pm- 11:00pm (dinner)\u003cbr>\nSaturday: 11:00am- 3:00pm (lunch), 5:30pm- 11:00pm (dinner)\u003cbr>\nSunday: 11:00am- 3:00pm (lunch), 5:30pm- 10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average 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, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\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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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1911 Fillmore Street (at Wilmot Street)\r\nSan Francisco, CA 94115\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=chez+nous+san+francisco&ie=UTF8&z=17&ll=37.786835,-122.431608&spn=0.005969,0.009184&om=1&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-441-8044\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean Small Plates\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=174\">Reviews\u003c/a>",
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"description": "Location:\r\n1911 Fillmore Street (at Wilmot Street)\r\nSan Francisco, CA 94115\r\nmap\r\nPhone: 415-441-8044\r\nType of Cuisine: Mediterranean Small Plates\r\nReviews",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chez Nous\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=174\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/02/check-please-bay-area-season-2-episode-6-206/\">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/cp206iPod_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/cheznous1.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous3.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous9.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous4.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous10.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous2.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1911 Fillmore Street (at Wilmot Street)\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=chez+nous+san+francisco&ie=UTF8&z=17&ll=37.786835,-122.431608&spn=0.005969,0.009184&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-441-8044\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Pascal Rigo\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Juan Romero\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean Small Plates\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Lavender Salt-Rubbed Lamb Chops, Gnocchi, Fish Soup, Strawberry Sangria, Haricot Vert\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> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am- 3:00pm (lunch), 5:30pm- 10:00pm (dinner)\u003cbr>\nTuesday: 11:30am- 3:00pm (lunch), 5:30pm- 10:00pm (dinner)\u003cbr>\nWednesday: 11:30am- 3:00pm (lunch), 5:30pm- 10:00pm (dinner)\u003cbr>\nThursday: 11:30am- 3:00pm (lunch), 5:30pm- 10:00pm (dinner)\u003cbr>\nFriday: 11:30am- 3:00pm (lunch), 5:30pm- 11:00pm (dinner)\u003cbr>\nSaturday: 11:00am- 3:00pm (lunch), 5:30pm- 11:00pm (dinner)\u003cbr>\nSunday: 11:00am- 3:00pm (lunch), 5:30pm- 10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average 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, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\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>Chez Nous: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=177\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/02/check-please-bay-area-season-2-episode-6-206/\">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/cp206iPod_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/cheznous5.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous7.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous8.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cbr>\nMediterranean Fish Soup, Artisan Bread, Kobe Beef with Baby Carrots\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/jeremy-nisen.jpg\" alt=\"Jeremy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Finance Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Chez Nous\u003cstrong>\u003cbr>\nReviewed Chez Nous:\u003c/strong> Saturday, August 17, 2006\u003c/p>\n\u003cp>This was the place I recommended — my first visit was about two weeks after they opened, years ago. This visit fell in line with my previous experiences: a menu that changed enough to be interesting, but had enough of the same types of items that I knew what to expect.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We had a reservation; they were very accommodating of our baby. For this visit, there were three of us (adults). They always serve an interesting bread to start; this time appeared to be with walnuts and caramelized onions. We shared a pitcher of the strawberry sangria, which is always nice.\u003c/p>\n\u003cp>We started off (as always) with the fish soup — it’s just very hearty and flavorful, and has a nice touch of licorice or similar on the end of it. The crab cake was impressive — sweet crabmeat, perfectly cooked; the side of cabbage salad that came with it had a nice kick to it, and the mango/cucumber sauce was an excellent complement. The haricot vert we’d had before, but they always seem to put a new twist on it; this time, it had a pesto sauce and pine nuts and was really good. The squash blossoms with goat cheese were the highlight for me. I’d only had squash blossoms a few times in my life and never with the stems, which reminded me a bit of okra. They were crunchy and flavorful and the blossom with goat cheese was tangy, rich, and delicious. The gnocchi was a soft, sort of pillowy starch in a creamy sauce with a little bit of corn kernels in it for texture and sweetness; also very rich and very good. The small plate was perfect for the gnocchi, as I don’t think I could have a whole meal of something that rich. Finally, the lamb chops were amazing: nice and pink inside, nice crust on the outside, served with lavender salt to sprinkle on. The one item I didn’t find delicious was the side of chickpeas that came with the lamb; they seemed undercooked and bland (or at least weren’t to my taste).\u003c/p>\n\u003cp>Dessert was also very good. We got the chocolate pot de crème, which is like eating a cool, smooth version of your favorite hot chocolate. We also split the berry crème brûlée, which seemed fresh and was very good. Finally, all too often a restaurant will cap off a mean on a sour note with bad coffee. I’m pleased to say Chez Nouz has excellent drip (I believe they use organic beans from local roaster, Equator), and one of my dining companions enjoyed the espresso she ordered.\u003c/p>\n\u003cp>Chez Nous is a place that it’s best to be very comfortable with the folks you’re dining with, as is the best way to enjoy these small plates is to order a bunch and share. The quality and originality are very consistent. I’ll be a customer so long as I’m living in San Francisco.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/annabel-chen.jpg\" alt=\"Annabel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Annabel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kensington\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> China Village\u003cbr>\n\u003cstrong>Reviewed Chez Nous:\u003c/strong> Saturday, August 12, 2006\u003c/p>\n\u003cp>We love the idea of “small plates” / tapas restaurants. You can be the solo diner or a big group of friends and family, everyone can taste every dish on the menu if you want. But the best number, of course, is two. Both of you’ll get plenty of bites out of these small plates! My partner in crime, a.k.a. my husband, and I came to this lively small plate restaurant called Chez Nous on Fillmore Street on an August Saturday evening and thought we spent the night in a café in St-Germain-des-Pres in Paris. The delicious foods enticed our taste buds in every little bite!\u003c/p>\n\u003cp>Chez Nous’ menu covered much of the regional cuisine of the Mediterranean. The Fish Soup was a purée of halibut and monkfish and it was very delicate and delicious. The crunchy, thin toasted bread was the best contrast to the silken creamy texture of the fish soup purée. This soup reminded us so much of Paris where we had a similar soup in a café two nights in a row –- it was that good! Crab cake with cabbage salad was rich and delightful. The moist and tender crabmeat worked well with crunchy shredded cabbage. The Fried Squash Blossoms were filled with creamy feta cheese. The baby zucchini had crispy skin and a tender heart. Then came the gnocchi in pesto sauce. We have tried so many gnocchi dishes in this foodie capital, but this is the best so far! It was fluffy, creamy, and a little al dente with perfectly balanced pesto creamy sauce. We were thinking of ordering a second –- hm, maybe after the dessert. Just as we finished the Italian classic pasta, along came the exotic Moroccan spiced Duck Confit. It had a light crushed nut crust and the spices were well pronounced. The duck leg was tender to the fork. The sauce was delightfully sweet and savory. Our last course was the Kobe beef and a small order of pommes frites. The beef was cooked to medium-rare and very tender. The steak sauce was light and didn’t overpowering the pure taste of a good beef filet. The fries were the classic Parisian-café good. The best part of this was to soak up the steak sauce and clean up the plate! All of these dishes were small but had complex flavors. Many of them had contrasting textures: crispy vs. soft, crunchy vs. chewy, silky tenderness vs. gritty crunch, etc.\u003c/p>\n\u003cp>To our own amazement, we were really full from these small plates, but we got to try the desserts! We had Chez Nous’ signature Canneles and Crème Brûlée. The Canneles were well caramelized and chewy. The vanilla sauce was a little overly sweet. Crème Brûlée was a classic, but the caramelized sugar top was too thick and it tasted like a hard candy. We prefer a thin crunchy crust for our Crème Brûlée. The coffee we had with our dessert was warm, not hot at all and that was a disappointment. But over all, we felt very satisfied. We lingered a little while over a carafe of red wine strawberry sangria — a Chez Nous special. It was very refreshing and accommodating to every dish!\u003c/p>\n\u003cp>Though this is a small restaurant with tables close to each other, because of its high ceiling, it makes us feel airy and lively. The service was prompt, friendly and efficient, but not every server makes an announcement when a dish arrives. We think that’s a little anticlimactic because these wonderful plates deserve a little fanfare!\u003c/p>\n\u003cp>Before our next trip to Paris, Chez Nous will be our cheap ticket to the Mediterranean food paradise! Bon Appetit!\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/jeff-sammon.jpg\" alt=\"Jeff\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stage Lighting\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pacific Café\u003cbr>\n\u003cstrong>Reviewed Chez Nous:\u003c/strong> Tuesday, August 15, 2006\u003c/p>\n\u003cp>Expecting an 8 pm reservation to be difficult, we were pleasantly surprised to find a parking space close to the restaurant and our table ready within minutes. The loud boisterous room made it difficult to hear our own conversation and the 18-inches-wide table did not allow much room for many plates, nor for a comfort zone between tables. The waiter was very articulate when describing the food and the varieties of imported Belgian ales, however he never checked up on us and our water glasses were never refilled.\u003c/p>\n\u003cp>For our beverages, I had the Chimay blue label dark ale, and my sweetie tried the house sangria, to her delight. She found the fresh strawberries a refreshing change from citrus.\u003c/p>\n\u003cp>First we were impressed with the artisan bread, with raisins and an exceptionally crispy crust. We admired the stylish crockery when the spinach salad arrived. It consisted of spinach (stems untrimmed, which isn’t my preference) caramelized almonds, with bright, crisp slices of chilled pear. Delicious!\u003c/p>\n\u003cp>We ordered two tapas dishes from the menu: the lamb chops with lavender salt, which was a new experience and pleasantly impressed me, and my sweetie had the Kobe beef with baby carrots and a rich gravy. Both portions were small and the lamb was roughly trimmed. The Kobe beef was exceptionally tender and deliciously buttery.\u003c/p>\n\u003cp>For dessert, I had crème brûlée, which was toasted on a broiler and not by a hand torch, which provided an overtly burnt and disappointing dessert. My sweetie’s pot de crème was smooth, light, and could be a textbook example of perfection.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The coffee came tepid from a thermos, and the cream went straight to gray when I poured it in, connoting the age of the coffee. It was, however, served in earthen cups that we liked very much. We were still hungry when we left but were satisfied with the palette of most of the flavors that we sampled that night. I would recommend other restaurants for a truly French experience.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chez Nous: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=177\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/11/02/check-please-bay-area-season-2-episode-6-206/\">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/cp206iPod_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/cheznous5.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous7.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/cheznous8.jpg\" alt=\"Chez Nous\" hspace=\"3\">\u003cbr>\nMediterranean Fish Soup, Artisan Bread, Kobe Beef with Baby Carrots\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/jeremy-nisen.jpg\" alt=\"Jeremy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeremy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Finance Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Chez Nous\u003cstrong>\u003cbr>\nReviewed Chez Nous:\u003c/strong> Saturday, August 17, 2006\u003c/p>\n\u003cp>This was the place I recommended — my first visit was about two weeks after they opened, years ago. This visit fell in line with my previous experiences: a menu that changed enough to be interesting, but had enough of the same types of items that I knew what to expect.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We had a reservation; they were very accommodating of our baby. For this visit, there were three of us (adults). They always serve an interesting bread to start; this time appeared to be with walnuts and caramelized onions. We shared a pitcher of the strawberry sangria, which is always nice.\u003c/p>\n\u003cp>We started off (as always) with the fish soup — it’s just very hearty and flavorful, and has a nice touch of licorice or similar on the end of it. The crab cake was impressive — sweet crabmeat, perfectly cooked; the side of cabbage salad that came with it had a nice kick to it, and the mango/cucumber sauce was an excellent complement. The haricot vert we’d had before, but they always seem to put a new twist on it; this time, it had a pesto sauce and pine nuts and was really good. The squash blossoms with goat cheese were the highlight for me. I’d only had squash blossoms a few times in my life and never with the stems, which reminded me a bit of okra. They were crunchy and flavorful and the blossom with goat cheese was tangy, rich, and delicious. The gnocchi was a soft, sort of pillowy starch in a creamy sauce with a little bit of corn kernels in it for texture and sweetness; also very rich and very good. The small plate was perfect for the gnocchi, as I don’t think I could have a whole meal of something that rich. Finally, the lamb chops were amazing: nice and pink inside, nice crust on the outside, served with lavender salt to sprinkle on. The one item I didn’t find delicious was the side of chickpeas that came with the lamb; they seemed undercooked and bland (or at least weren’t to my taste).\u003c/p>\n\u003cp>Dessert was also very good. We got the chocolate pot de crème, which is like eating a cool, smooth version of your favorite hot chocolate. We also split the berry crème brûlée, which seemed fresh and was very good. Finally, all too often a restaurant will cap off a mean on a sour note with bad coffee. I’m pleased to say Chez Nouz has excellent drip (I believe they use organic beans from local roaster, Equator), and one of my dining companions enjoyed the espresso she ordered.\u003c/p>\n\u003cp>Chez Nous is a place that it’s best to be very comfortable with the folks you’re dining with, as is the best way to enjoy these small plates is to order a bunch and share. The quality and originality are very consistent. I’ll be a customer so long as I’m living in San Francisco.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/annabel-chen.jpg\" alt=\"Annabel\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Annabel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Accountant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Kensington\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> China Village\u003cbr>\n\u003cstrong>Reviewed Chez Nous:\u003c/strong> Saturday, August 12, 2006\u003c/p>\n\u003cp>We love the idea of “small plates” / tapas restaurants. You can be the solo diner or a big group of friends and family, everyone can taste every dish on the menu if you want. But the best number, of course, is two. Both of you’ll get plenty of bites out of these small plates! My partner in crime, a.k.a. my husband, and I came to this lively small plate restaurant called Chez Nous on Fillmore Street on an August Saturday evening and thought we spent the night in a café in St-Germain-des-Pres in Paris. The delicious foods enticed our taste buds in every little bite!\u003c/p>\n\u003cp>Chez Nous’ menu covered much of the regional cuisine of the Mediterranean. The Fish Soup was a purée of halibut and monkfish and it was very delicate and delicious. The crunchy, thin toasted bread was the best contrast to the silken creamy texture of the fish soup purée. This soup reminded us so much of Paris where we had a similar soup in a café two nights in a row –- it was that good! Crab cake with cabbage salad was rich and delightful. The moist and tender crabmeat worked well with crunchy shredded cabbage. The Fried Squash Blossoms were filled with creamy feta cheese. The baby zucchini had crispy skin and a tender heart. Then came the gnocchi in pesto sauce. We have tried so many gnocchi dishes in this foodie capital, but this is the best so far! It was fluffy, creamy, and a little al dente with perfectly balanced pesto creamy sauce. We were thinking of ordering a second –- hm, maybe after the dessert. Just as we finished the Italian classic pasta, along came the exotic Moroccan spiced Duck Confit. It had a light crushed nut crust and the spices were well pronounced. The duck leg was tender to the fork. The sauce was delightfully sweet and savory. Our last course was the Kobe beef and a small order of pommes frites. The beef was cooked to medium-rare and very tender. The steak sauce was light and didn’t overpowering the pure taste of a good beef filet. The fries were the classic Parisian-café good. The best part of this was to soak up the steak sauce and clean up the plate! All of these dishes were small but had complex flavors. Many of them had contrasting textures: crispy vs. soft, crunchy vs. chewy, silky tenderness vs. gritty crunch, etc.\u003c/p>\n\u003cp>To our own amazement, we were really full from these small plates, but we got to try the desserts! We had Chez Nous’ signature Canneles and Crème Brûlée. The Canneles were well caramelized and chewy. The vanilla sauce was a little overly sweet. Crème Brûlée was a classic, but the caramelized sugar top was too thick and it tasted like a hard candy. We prefer a thin crunchy crust for our Crème Brûlée. The coffee we had with our dessert was warm, not hot at all and that was a disappointment. But over all, we felt very satisfied. We lingered a little while over a carafe of red wine strawberry sangria — a Chez Nous special. It was very refreshing and accommodating to every dish!\u003c/p>\n\u003cp>Though this is a small restaurant with tables close to each other, because of its high ceiling, it makes us feel airy and lively. The service was prompt, friendly and efficient, but not every server makes an announcement when a dish arrives. We think that’s a little anticlimactic because these wonderful plates deserve a little fanfare!\u003c/p>\n\u003cp>Before our next trip to Paris, Chez Nous will be our cheap ticket to the Mediterranean food paradise! Bon Appetit!\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/jeff-sammon.jpg\" alt=\"Jeff\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeff\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Stage Lighting\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pacific Café\u003cbr>\n\u003cstrong>Reviewed Chez Nous:\u003c/strong> Tuesday, August 15, 2006\u003c/p>\n\u003cp>Expecting an 8 pm reservation to be difficult, we were pleasantly surprised to find a parking space close to the restaurant and our table ready within minutes. The loud boisterous room made it difficult to hear our own conversation and the 18-inches-wide table did not allow much room for many plates, nor for a comfort zone between tables. The waiter was very articulate when describing the food and the varieties of imported Belgian ales, however he never checked up on us and our water glasses were never refilled.\u003c/p>\n\u003cp>For our beverages, I had the Chimay blue label dark ale, and my sweetie tried the house sangria, to her delight. She found the fresh strawberries a refreshing change from citrus.\u003c/p>\n\u003cp>First we were impressed with the artisan bread, with raisins and an exceptionally crispy crust. We admired the stylish crockery when the spinach salad arrived. It consisted of spinach (stems untrimmed, which isn’t my preference) caramelized almonds, with bright, crisp slices of chilled pear. Delicious!\u003c/p>\n\u003cp>We ordered two tapas dishes from the menu: the lamb chops with lavender salt, which was a new experience and pleasantly impressed me, and my sweetie had the Kobe beef with baby carrots and a rich gravy. Both portions were small and the lamb was roughly trimmed. The Kobe beef was exceptionally tender and deliciously buttery.\u003c/p>\n\u003cp>For dessert, I had crème brûlée, which was toasted on a broiler and not by a hand torch, which provided an overtly burnt and disappointing dessert. My sweetie’s pot de crème was smooth, light, and could be a textbook example of perfection.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The coffee came tepid from a thermos, and the cream went straight to gray when I poured it in, connoting the age of the coffee. It was, however, served in earthen cups that we liked very much. We were still hungry when we left but were satisfied with the palette of most of the flavors that we sampled that night. I would recommend other restaurants for a truly French experience.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace400.jpg\" alt=\"Carol Doda burger\">\u003c/p>\n\u003cp>In the grand scheme of things, I’m a very new resident to San Francisco. Having moved here just three years ago, I am not familiar with the historic icons that are represented on Bill’s Place menu, so it’s a-Googleing I will go!\u003c/p>\n\u003cp>In David’s review, he mentions the “Carol Doda” burger, which has two olive-topped patties, and the English muffined “Jack Hansen” burger. Now, the reason for the olive-topped patties is that Carol Doda, who was a famous San Francisco stripper at the \u003cstrong>\u003ca href=\"http://www.condorsf.com/\" target=\"_blank\" rel=\"noopener\">Condor Club\u003c/a>\u003c/strong> in the sixties, was also a breast implant pioneer. A siliconeer, if you will. Once a modest 34B, Doda implanted herself in such a way that increased her assets to a hearty 44D. Dancing on top of a white baby grand piano while dressed (or undressed) in a topless bathing suit, Carol Doda started a topless trend not yet seen in most strip bars. In fact, there’s a very \u003cstrong>\u003ca href=\"http://mistersf.com/notorious/index.html?notcondor03.htm\" target=\"_blank\" rel=\"noopener\">respectable California grizzly bear-topped plaque\u003c/a>\u003c/strong> commemorating this momentous event in strip bar history, which announces:\u003c/p>\n\u003cp align=\"center\">The Condor\u003cbr>\nWhere It All Began\u003cbr>\nThe Birthplace of the World’s First Topless & Bottomless Entertainment\u003cbr>\nTopless – June 19, 1964\u003cbr>\nBottomless – September 3, 1969\u003cbr>\nStarring Ms. Carol Doda\u003c/p>\n\u003cp>Miss Doda turned in her pole in the the eighties and opened a lingerie store in Cow Hollow called Carol Doda’s Champagne & Lace Lingerie Boutique.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These “celebrity” burgers at Bill’s Place remind me of a little, odoriferous burger shack in Harvard Square called Mr. and Mrs. Bartley’s Burger Cottage. Not only can you get the best sweet potato fries I’ve ever had occasion to gauvage down my gullet, but they have hysterically christened burgers that change frequently. For instance, there’s the “John Kerry (he voted this the best burger before he voted against it) a swiss cheese burger with mushrooms, tomato, lettuce, and fries,” the “George Bush Jr (not bad for a C student) a double cheddar texas BBQ burger with sweet potato fries,” the “Dick Cheney (a heart beat away) a bacon cheese burger with lettuce, tomato, and baked beans,” and the “Arnold Schwarzenegger (this is no girly burger) a double swiss burger with french fries.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, other than some campus in-jokes, like the Larry Summers (recently ousted president of Harvard) and the Professor Skip Gates, they’re not so much local burgers as they are political burgers. But hey, when the \u003ci>New York Times\u003c/i> famously dubbed 02138 “the most opinionated zip code,” you can’t help but be political.\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/billsplace400.jpg\" alt=\"Carol Doda burger\">\u003c/p>\n\u003cp>In the grand scheme of things, I’m a very new resident to San Francisco. Having moved here just three years ago, I am not familiar with the historic icons that are represented on Bill’s Place menu, so it’s a-Googleing I will go!\u003c/p>\n\u003cp>In David’s review, he mentions the “Carol Doda” burger, which has two olive-topped patties, and the English muffined “Jack Hansen” burger. Now, the reason for the olive-topped patties is that Carol Doda, who was a famous San Francisco stripper at the \u003cstrong>\u003ca href=\"http://www.condorsf.com/\" target=\"_blank\" rel=\"noopener\">Condor Club\u003c/a>\u003c/strong> in the sixties, was also a breast implant pioneer. A siliconeer, if you will. Once a modest 34B, Doda implanted herself in such a way that increased her assets to a hearty 44D. Dancing on top of a white baby grand piano while dressed (or undressed) in a topless bathing suit, Carol Doda started a topless trend not yet seen in most strip bars. In fact, there’s a very \u003cstrong>\u003ca href=\"http://mistersf.com/notorious/index.html?notcondor03.htm\" target=\"_blank\" rel=\"noopener\">respectable California grizzly bear-topped plaque\u003c/a>\u003c/strong> commemorating this momentous event in strip bar history, which announces:\u003c/p>\n\u003cp align=\"center\">The Condor\u003cbr>\nWhere It All Began\u003cbr>\nThe Birthplace of the World’s First Topless & Bottomless Entertainment\u003cbr>\nTopless – June 19, 1964\u003cbr>\nBottomless – September 3, 1969\u003cbr>\nStarring Ms. Carol Doda\u003c/p>\n\u003cp>Miss Doda turned in her pole in the the eighties and opened a lingerie store in Cow Hollow called Carol Doda’s Champagne & Lace Lingerie Boutique.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These “celebrity” burgers at Bill’s Place remind me of a little, odoriferous burger shack in Harvard Square called Mr. and Mrs. Bartley’s Burger Cottage. Not only can you get the best sweet potato fries I’ve ever had occasion to gauvage down my gullet, but they have hysterically christened burgers that change frequently. For instance, there’s the “John Kerry (he voted this the best burger before he voted against it) a swiss cheese burger with mushrooms, tomato, lettuce, and fries,” the “George Bush Jr (not bad for a C student) a double cheddar texas BBQ burger with sweet potato fries,” the “Dick Cheney (a heart beat away) a bacon cheese burger with lettuce, tomato, and baked beans,” and the “Arnold Schwarzenegger (this is no girly burger) a double swiss burger with french fries.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, other than some campus in-jokes, like the Larry Summers (recently ousted president of Harvard) and the Professor Skip Gates, they’re not so much local burgers as they are political burgers. But hey, when the \u003ci>New York Times\u003c/i> famously dubbed 02138 “the most opinionated zip code,” you can’t help but be political.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 5 (205) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Bill’s Place\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=169\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=163\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong> Café Rouge\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=168\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=164\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Le Colonial Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=167\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=165\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=166\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/kVg4J7sGNqc&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/cp205iPod_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-season2e.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 Archetype Vineyards, Old Vine Shiraz, Barossa Valley Australia $35\u003c/strong>\u003cbr>\nLike donning a pair of fabulous fake eyelashes, this wine has the “WOW” factor. Big, bold, jammy, and rich, you can’t help but fall in love. You’ll find yourself gazing at your date across the dinner table after a glass of this sexy sipper.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Bill’s Place\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Usually I write about wine or cocktails but after having one of the best milkshakes in my life, I needed to give Bill’s some ink. I’m a vanilla fan (though my 12 year-old daughter is a chocaholic) and their shakes are hand-scooped, real ice cream blended, and served in a stainless steel cup so you can pour your own.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 5 (205) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Bill’s Place\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=169\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=163\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong> Café Rouge\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=168\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=164\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Le Colonial Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=167\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=165\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=166\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/kVg4J7sGNqc&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp205iPod_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-season2e.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 Archetype Vineyards, Old Vine Shiraz, Barossa Valley Australia $35\u003c/strong>\u003cbr>\nLike donning a pair of fabulous fake eyelashes, this wine has the “WOW” factor. Big, bold, jammy, and rich, you can’t help but fall in love. You’ll find yourself gazing at your date across the dinner table after a glass of this sexy sipper.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Bill’s Place\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Usually I write about wine or cocktails but after having one of the best milkshakes in my life, I needed to give Bill’s some ink. I’m a vanilla fan (though my 12 year-old daughter is a chocaholic) and their shakes are hand-scooped, real ice cream blended, and served in a stainless steel cup so you can pour your own.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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