window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"checkplease_17841": {
"type": "attachments",
"id": "checkplease_17841",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "17841",
"found": true
},
"parent": 159,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2006/10/suppenkuche5-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2006/10/suppenkuche5.jpg",
"width": 160,
"height": 120
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2006/10/suppenkuche5-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2006/10/suppenkuche5-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2006/10/suppenkuche5-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2006/10/suppenkuche5-150x120.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 120
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2006/10/suppenkuche5-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/40/2006/10/suppenkuche5-128x120.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 120
}
},
"publishDate": 1477080188,
"modified": 1477080188,
"caption": null,
"description": null,
"title": "suppenkuche5",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"checkplease": {
"type": "authors",
"id": "11084",
"meta": {
"index": "authors_1716337520",
"id": "11084",
"found": true
},
"name": "Check, Please! Bay Area",
"firstName": "Check, Please! Bay Area",
"lastName": null,
"slug": "checkplease",
"email": "checkplease@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": [
"author"
]
}
],
"headData": {
"title": "Check, Please! Bay Area | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/checkplease"
}
},
"pagesReducer": {
"checkplease_program_check-please": {
"type": "terms",
"id": "checkplease_9339",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9339",
"score": 15.089103
},
"name": "Check Please!",
"slug": "check-please",
"taxonomy": "program",
"description": null,
"featImg": null,
"headData": {
"title": "Check Please! Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1710,
"isLoading": false,
"title": "Check Please!",
"pageMeta": {
"site": "checkplease",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 90
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/checkplease?program=check-please",
"seeMore": false,
"paginated": true,
"page": 90
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"checkplease_169": {
"type": "posts",
"id": "checkplease_169",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "169",
"score": null,
"sort": [
1161915113000
]
},
"guestAuthors": [],
"slug": "bills-place-restaurant-info",
"title": "Bill’s Place: Restaurant Info",
"publishDate": 1161915113,
"format": "aside",
"headTitle": "Bill’s Place: Restaurant Info | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Bill’s Place\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=163\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/26/check-please-bay-area-season-2-episode-5-205/\">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/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>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace1.jpg\" alt=\"Bill's Place\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace2.jpg\" alt=\"Bill's Place\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace3.jpg\" alt=\"Bill's Place\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace5.jpg\" alt=\"Bill's Place\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace13.jpg\" alt=\"Bill's Place\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace14.jpg\" alt=\"Bill's Place\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2315 Clement Street (at 24th Avenue)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=bills+place+san+francisco&ie=UTF8&om=1&z=17&ll=37.782299,-122.484126&spn=0.00485,0.007102&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-221-5262\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.billsplace.qpg.com\" target=\"_blank\" rel=\"noopener\">www.billsplace.qpg.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Don D. Durham\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Efrain Ramirez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Gourmet hamburgers and house-cut French fries\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am- 10:00pm\u003cbr>\nTuesday: 11:00am- 10:00pm\u003cbr>\nWednesday: 11:00am- 10:00pm\u003cbr>\nThursday: 11:00am- 10:00pm\u003cbr>\nFriday: 11:00am- 10:00pm\u003cbr>\nSaturday: 11:00am- 10:00pm\u003cbr>\nSunday: 11:00am- 10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, 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> Under $15\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2315 Clement Street (at 24th Avenue)\r\nSan Francisco, CA 94121\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=bills+place+san+francisco&ie=UTF8&om=1&z=17&ll=37.782299,-122.484126&spn=0.00485,0.007102&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-221-5262\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.billsplace.qpg.com\" target=\"_blank\" rel=\"noopener\">www.billsplace.qpg.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> American\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=163\">Reviews\u003c/a>",
"status": "publish",
"parent": 0,
"modified": 1725668571,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 216
},
"headData": {
"title": "Bill’s Place: Restaurant Info | KQED",
"description": "Location:\r\n2315 Clement Street (at 24th Avenue)\r\nSan Francisco, CA 94121\r\nmap\r\nPhone: 415-221-5262\r\nWebsite: www.billsplace.qpg.com\r\nType of Cuisine: American\r\nReviews",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bill’s Place: Restaurant Info",
"datePublished": "2006-10-26T19:11:53-07:00",
"dateModified": "2024-09-06T17:22:51-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/169/bills-place-restaurant-info",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp205iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bill’s Place\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=163\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/26/check-please-bay-area-season-2-episode-5-205/\">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/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>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace1.jpg\" alt=\"Bill's Place\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace2.jpg\" alt=\"Bill's Place\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace3.jpg\" alt=\"Bill's Place\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace5.jpg\" alt=\"Bill's Place\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace13.jpg\" alt=\"Bill's Place\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace14.jpg\" alt=\"Bill's Place\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2315 Clement Street (at 24th Avenue)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=bills+place+san+francisco&ie=UTF8&om=1&z=17&ll=37.782299,-122.484126&spn=0.00485,0.007102&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-221-5262\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.billsplace.qpg.com\" target=\"_blank\" rel=\"noopener\">www.billsplace.qpg.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Don D. Durham\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Efrain Ramirez\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Gourmet hamburgers and house-cut French fries\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am- 10:00pm\u003cbr>\nTuesday: 11:00am- 10:00pm\u003cbr>\nWednesday: 11:00am- 10:00pm\u003cbr>\nThursday: 11:00am- 10:00pm\u003cbr>\nFriday: 11:00am- 10:00pm\u003cbr>\nSaturday: 11:00am- 10:00pm\u003cbr>\nSunday: 11:00am- 10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, 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> Under $15\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/169/bills-place-restaurant-info",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3750",
"checkplease_3738",
"checkplease_3739"
],
"tags": [
"checkplease_3815"
],
"label": "checkplease_9339"
},
"checkplease_163": {
"type": "posts",
"id": "checkplease_163",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "163",
"score": null,
"sort": [
1161915017000
]
},
"guestAuthors": [],
"slug": "bills-place-reviews",
"title": "Bill’s Place: Reviews",
"publishDate": 1161915017,
"format": "aside",
"headTitle": "Bill’s Place: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Bill’s Place: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=169\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/26/check-please-bay-area-season-2-episode-5-205/\">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/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>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace16.jpg\" alt=\"Bills Place\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace15.jpg\" alt=\"Bills Place\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace18.jpg\" alt=\"Bills Place\" hspace=\"3\">\u003cbr>\nPaul Kanter Burger with Grilled Onions and Thousand Island Dressing and Onion Rings; Orange Sherbet Shake; Chicken Breast Sandwich with Mushrooms and Curly Fries\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david-schaefer.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Firm Communications Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bill’s Place\u003cbr>\n\u003cstrong>Reviewed Bill’s Place:\u003c/strong> Monday, August 14, 2006\u003c/p>\n\u003cp>“Little Surprises Make Bill’s Place Stand Out.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Unexpected touches can distinguish a good meal from a great meal. And they can come in many forms — whether it is thoughtful wait staff on a special occasion, a chef’s unique take on a traditional dish, or a surprisingly playful or elegant dining room.\u003c/p>\n\u003cp>Typically, diners find these little surprises at the Bay Area’s many fine four- and five-star restaurants. But there’s one restaurant out in San Francisco’s foggy Richmond District that has been churning out surprises for more than 40 years: Bill’s Place. The surprises start when you walk in the door.\u003c/p>\n\u003cp>As San Francisco’s eating scene has evolved, cool, hip eateries have replaced many of the City’s old neighborhood gems. Walking into Bill’s Place, though, will take you back a few years and remind you of what it was like growing up in the City and going out to eat as a kid.\u003c/p>\n\u003cp>A long, eat-at counter with the old-fashioned vinyl, spinning chairs harkens back to classic 1950s diners, and there’s a good chance that this is the original counter and spinning chairs. Whether you sit there sipping a thick, chocolate shake or eating the messy chili cheese fries, watching the frenzied grill chef and wait staff can be a lot of fun.\u003c/p>\n\u003cp>But don’t forget to look up because that’s where one of the first surprises resides: imported crystal chandeliers. Where else can you enjoy a reasonably priced burger while dining under chandeliers? A presidential plate collection also lines the wall.\u003c/p>\n\u003cp>At the back of the restaurant is one of those surprises that you’ll appreciate on one of those rare sunny days in the summer, or when your kids decide they need a quick diversion before their milkshakes arrive — an outdoor patio with a small coy pond.\u003c/p>\n\u003cp>The restaurant has arranged a number of outdoor tables, some with umbrellas. The sound of falling water and the tranquil surroundings can make you forget for just a few seconds that you’re in the City.\u003c/p>\n\u003cp>Admittedly, I have eaten at Bill’s for nearly thirty years and have only sat outside on two or three occasions because of the Richmond District’s perpetual fog. But I do make the short walk outside on nearly every trip to see the fish, reminisce a little about years gone by, and share the tradition with my two young boys.\u003c/p>\n\u003cp>You’ll find a few surprises on the menu too.\u003c/p>\n\u003cp>Bill’s Place serves up a wide variety of diner-style food at breakfast, lunch, and dinner, but I’ve always come for the burgers. You’ll find your standard cheeseburger or patty melt, but Bill’s has taken their burgers to new places and named them after famous San Franciscans of years gone-by — many of whom San Francisco transplants probably could not identify.\u003c/p>\n\u003cp>For instance, the “Carol Doda” burger pays tribute to the legendary North Beach stripper with two matching patties topped with olives. My favorite is the “Jack Hansen,” a cheddar cheeseburger served on a toasted English muffin. All of the burgers are grilled to medium rare and are extremely juicy, and oftentimes very messy. Another nice touch, Bill’s will add grilled onions on its burgers, but be sure to ask your waiter.\u003c/p>\n\u003cp>The accompanying French fries are cooked to perfection. Warm and crispy on the outside, they retain the soft potato inside that I personally enjoy. For an additional cost, you can substitute a healthy portion of curly fries.\u003c/p>\n\u003cp>The menu also offers a well-priced kids menu. My oldest son, who is a vegetarian and connoisseur of grilled cheese, swears Bill’s has the best sandwich outside of his father’s kitchen. Golden brown on the outside with melting cheese oozing out the sides, this one is a winner in most kids’ book. My youngest son has gravitated toward the kid’s hot dog. Big enough to feed an adult, the hot dog is split nearly in two and grilled. On my most recent visit, he had a grilled ham and cheese. A nice touch to the kid-friendly meal was two slices of grilled pineapple atop the sandwich. Kids can choose French fries or potato chips with their meal.\u003c/p>\n\u003cp>Speaking of kids, the restaurant could not be more kid friendly. In addition to the outside patio and solid kids’ menu, the staff will provide crayons and paper if you come unprepared. Plus, it’s a diner that does get loud. So it’s not a bad place if your kids are still working on those table manners.\u003c/p>\n\u003cp>In addition to the burgers, Bill’s regulars keep coming back for the old-fashioned milkshakes. Brought to the table in the old-fashioned stainless steel mixing cups, milkshakes are so thick that the first few sips through the straw can be difficult. I typically split a milkshake between my boys and steal the overflow left in the mixing cup.\u003c/p>\n\u003cp>You shouldn’t come to Bill’s if you are looking for a fancy, gourmet experience. But if you enjoy a relaxed atmosphere, good diner fare, a reasonable price tag, I highly recommend it.\u003c/p>\n\u003cp>Over the last forty years, a lot has changed in the San Francisco dining scene. But you can still count on a good burger, fries and shake out in the Richmond District at Bill’s Place.\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/jacqueline-debose.jpg\" alt=\"Jacqueline\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jacqueline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Director of Senior Nutrition Program\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Rouge\u003cbr>\n\u003cstrong>Reviewed Bill’s Place:\u003c/strong> Thursday, August 17, 2006\u003c/p>\n\u003cp>Great, fantastic. We were a party of seven: two Japanese, one Caucasian, four African Americans, and everyone had a wonderful burger. The buns were fresh, great ground beef. How can I say great? Well, how about that it’s the kind of beef you’ve not had in years, and that’s not because I’m a vegan or anything, I think we forget what really good hamburger meat taste like because we are usually eating in the kind of places you can drive thru. The burger was rare and served on a sesame bun, a VERY FRESH BUN. I also requested grilled Bermuda onions and French fries. Thank God I don’t have to take a cholesterol test for the rest of this year — it will give me plenty of time to redeem my scores. But all things aside, the burger was over the top for all of us. I’m glad that Bill’s is in San Francisco, because I would be in a world of trouble if Bill’s was any where near my home.\u003c/p>\n\u003cp>Great shakes, one person ordered the chocolate-banana shake and someone ordered the orange sherbet. Both were rich and thick we all agreed that the French fries were a ten on a scale of one to ten. What is most liked about the place is the décor. Can you imagine a burger place with chandeliers and a lovely patio with small white lights hanging from the trees? The staff was gracious and very efficient. We brought our own birthday cake and when we arrived the server asked if we wanted the cake held behind the counter while we had dinner. The staff came over and sang happy birthday to our party and then took the cake to the back to cut it and then served it to our party. We all left saying we would be back not once, not twice, but three times…\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/lawrence-helman.jpg\" alt=\"Lawrence\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Lawrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner & Documentary Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Le Colonial\u003cstrong>\u003cbr>\nReviewed Bill’s Place:\u003c/strong> Saturday, August 5, 2006\u003c/p>\n\u003cp>Bill’s Place at 2315 Clement St. (at 23rd Ave in the Richmond) is a truly American dining experience. It’s basically a diner that has been in this very unique neighborhood of mom-and-pop restaurants since 1959. But…the old gal is showing her age. But if you are looking for a no frills diner in SF with BASIC non-descript food, then this is the place.\u003c/p>\n\u003cp>Parking in this neighborhood is hard, so either park in a lot down the block or try circling the block a few times. I was seated immediately, and the staff could not have been friendlier; smiles and welcoming looks from all the staff.\u003c/p>\n\u003cp>I saw that this was a hamburger joint and I best stay with the program and order a burger. The “specials” were just frozen food that was in adequate supply in the freezer that day (e.g., breaded shrimp platter for $9.95). To start, I had clam chowder. I should have passed, as it was thick and nary a clam in sight. Kind of like a flavorful wallpaper paste, if the truth be known. It was served with packaged saltine crackers, which I do kind of love.\u003c/p>\n\u003cp>Next was a “small” house salad. IT WAS HUGE. Iceberg lettuce chopped with red cabbage and carrots. Sliced tomatoes that were pale and tasteless and the two sliced canned red beets on top were limp and tasted like soil. I opted for the “Italian dressing” which was bottled and gummy.\u003c/p>\n\u003cp>There are plain burgers and special burgers, so I decided on the Paul Kanter Burger with grilled onions and Thousand Island dressing.\u003cbr>\nIt came and was a small 1/3-pound burger cooked as I requested, medium. The onions were not as grilled thru as I had hoped, but the burger was tasty. It was served with Very Limp and tasteless pickle slices and iceberg lettuce. The French fries on the plate looked great, but alas were soggy and limp. (I hate that.)\u003c/p>\n\u003cp>When I walked in to Bill’s Place, I had high hopes. Maybe this local joint had the best food and cheap prices, but I was to discover that although they were the nicest folks, the food was bland and most mediocre. I would eat there again only if I really wanted a quick burger for lunch and everything else in the neighborhood was closed.\u003c/p>\n\u003cp>A funny coda: when it was time to pay, I reached for my wallet, only to find that I left it at home when I did laundry earlier that day. So there I was in a restaurant, having just eaten and no money. I told the waitress about my predicament and how embarrassed I was. She said no problem, and that I could bring the money tomorrow. I drove home and got my wallet and returned in 20 minutes. She said I looked good for the money.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Nice people and a very friendly place to dine in a great neighborhood for restaurants.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong> Location:\u003c/strong>\r\n2315 Clement Street (at 24th Avenue)\r\nSan Francisco, CA 94121\r\n\u003cstrong> Phone:\u003c/strong> 415-221-5262\r\n\u003cstrong> Website:\u003c/strong> \u003ca href=\"http://www.billsplace.qpg.com\" target=\"_blank\" rel=\"noopener\">www.billsplace.qpg.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
"status": "publish",
"parent": 0,
"modified": 1725668572,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 36,
"wordCount": 1923
},
"headData": {
"title": "Bill’s Place: Reviews | KQED",
"description": " Location:\r\n2315 Clement Street (at 24th Avenue)\r\nSan Francisco, CA 94121\r\n Phone: 415-221-5262\r\n Website: www.billsplace.qpg.com\r\nReviewed: Summer 2006",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bill’s Place: Reviews",
"datePublished": "2006-10-26T19:10:17-07:00",
"dateModified": "2024-09-06T17:22:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/163/bills-place-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp205iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bill’s Place: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=169\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/26/check-please-bay-area-season-2-episode-5-205/\">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/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>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace16.jpg\" alt=\"Bills Place\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace15.jpg\" alt=\"Bills Place\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/billsplace18.jpg\" alt=\"Bills Place\" hspace=\"3\">\u003cbr>\nPaul Kanter Burger with Grilled Onions and Thousand Island Dressing and Onion Rings; Orange Sherbet Shake; Chicken Breast Sandwich with Mushrooms and Curly Fries\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david-schaefer.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Firm Communications Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bill’s Place\u003cbr>\n\u003cstrong>Reviewed Bill’s Place:\u003c/strong> Monday, August 14, 2006\u003c/p>\n\u003cp>“Little Surprises Make Bill’s Place Stand Out.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Unexpected touches can distinguish a good meal from a great meal. And they can come in many forms — whether it is thoughtful wait staff on a special occasion, a chef’s unique take on a traditional dish, or a surprisingly playful or elegant dining room.\u003c/p>\n\u003cp>Typically, diners find these little surprises at the Bay Area’s many fine four- and five-star restaurants. But there’s one restaurant out in San Francisco’s foggy Richmond District that has been churning out surprises for more than 40 years: Bill’s Place. The surprises start when you walk in the door.\u003c/p>\n\u003cp>As San Francisco’s eating scene has evolved, cool, hip eateries have replaced many of the City’s old neighborhood gems. Walking into Bill’s Place, though, will take you back a few years and remind you of what it was like growing up in the City and going out to eat as a kid.\u003c/p>\n\u003cp>A long, eat-at counter with the old-fashioned vinyl, spinning chairs harkens back to classic 1950s diners, and there’s a good chance that this is the original counter and spinning chairs. Whether you sit there sipping a thick, chocolate shake or eating the messy chili cheese fries, watching the frenzied grill chef and wait staff can be a lot of fun.\u003c/p>\n\u003cp>But don’t forget to look up because that’s where one of the first surprises resides: imported crystal chandeliers. Where else can you enjoy a reasonably priced burger while dining under chandeliers? A presidential plate collection also lines the wall.\u003c/p>\n\u003cp>At the back of the restaurant is one of those surprises that you’ll appreciate on one of those rare sunny days in the summer, or when your kids decide they need a quick diversion before their milkshakes arrive — an outdoor patio with a small coy pond.\u003c/p>\n\u003cp>The restaurant has arranged a number of outdoor tables, some with umbrellas. The sound of falling water and the tranquil surroundings can make you forget for just a few seconds that you’re in the City.\u003c/p>\n\u003cp>Admittedly, I have eaten at Bill’s for nearly thirty years and have only sat outside on two or three occasions because of the Richmond District’s perpetual fog. But I do make the short walk outside on nearly every trip to see the fish, reminisce a little about years gone by, and share the tradition with my two young boys.\u003c/p>\n\u003cp>You’ll find a few surprises on the menu too.\u003c/p>\n\u003cp>Bill’s Place serves up a wide variety of diner-style food at breakfast, lunch, and dinner, but I’ve always come for the burgers. You’ll find your standard cheeseburger or patty melt, but Bill’s has taken their burgers to new places and named them after famous San Franciscans of years gone-by — many of whom San Francisco transplants probably could not identify.\u003c/p>\n\u003cp>For instance, the “Carol Doda” burger pays tribute to the legendary North Beach stripper with two matching patties topped with olives. My favorite is the “Jack Hansen,” a cheddar cheeseburger served on a toasted English muffin. All of the burgers are grilled to medium rare and are extremely juicy, and oftentimes very messy. Another nice touch, Bill’s will add grilled onions on its burgers, but be sure to ask your waiter.\u003c/p>\n\u003cp>The accompanying French fries are cooked to perfection. Warm and crispy on the outside, they retain the soft potato inside that I personally enjoy. For an additional cost, you can substitute a healthy portion of curly fries.\u003c/p>\n\u003cp>The menu also offers a well-priced kids menu. My oldest son, who is a vegetarian and connoisseur of grilled cheese, swears Bill’s has the best sandwich outside of his father’s kitchen. Golden brown on the outside with melting cheese oozing out the sides, this one is a winner in most kids’ book. My youngest son has gravitated toward the kid’s hot dog. Big enough to feed an adult, the hot dog is split nearly in two and grilled. On my most recent visit, he had a grilled ham and cheese. A nice touch to the kid-friendly meal was two slices of grilled pineapple atop the sandwich. Kids can choose French fries or potato chips with their meal.\u003c/p>\n\u003cp>Speaking of kids, the restaurant could not be more kid friendly. In addition to the outside patio and solid kids’ menu, the staff will provide crayons and paper if you come unprepared. Plus, it’s a diner that does get loud. So it’s not a bad place if your kids are still working on those table manners.\u003c/p>\n\u003cp>In addition to the burgers, Bill’s regulars keep coming back for the old-fashioned milkshakes. Brought to the table in the old-fashioned stainless steel mixing cups, milkshakes are so thick that the first few sips through the straw can be difficult. I typically split a milkshake between my boys and steal the overflow left in the mixing cup.\u003c/p>\n\u003cp>You shouldn’t come to Bill’s if you are looking for a fancy, gourmet experience. But if you enjoy a relaxed atmosphere, good diner fare, a reasonable price tag, I highly recommend it.\u003c/p>\n\u003cp>Over the last forty years, a lot has changed in the San Francisco dining scene. But you can still count on a good burger, fries and shake out in the Richmond District at Bill’s Place.\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/jacqueline-debose.jpg\" alt=\"Jacqueline\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jacqueline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Director of Senior Nutrition Program\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Rouge\u003cbr>\n\u003cstrong>Reviewed Bill’s Place:\u003c/strong> Thursday, August 17, 2006\u003c/p>\n\u003cp>Great, fantastic. We were a party of seven: two Japanese, one Caucasian, four African Americans, and everyone had a wonderful burger. The buns were fresh, great ground beef. How can I say great? Well, how about that it’s the kind of beef you’ve not had in years, and that’s not because I’m a vegan or anything, I think we forget what really good hamburger meat taste like because we are usually eating in the kind of places you can drive thru. The burger was rare and served on a sesame bun, a VERY FRESH BUN. I also requested grilled Bermuda onions and French fries. Thank God I don’t have to take a cholesterol test for the rest of this year — it will give me plenty of time to redeem my scores. But all things aside, the burger was over the top for all of us. I’m glad that Bill’s is in San Francisco, because I would be in a world of trouble if Bill’s was any where near my home.\u003c/p>\n\u003cp>Great shakes, one person ordered the chocolate-banana shake and someone ordered the orange sherbet. Both were rich and thick we all agreed that the French fries were a ten on a scale of one to ten. What is most liked about the place is the décor. Can you imagine a burger place with chandeliers and a lovely patio with small white lights hanging from the trees? The staff was gracious and very efficient. We brought our own birthday cake and when we arrived the server asked if we wanted the cake held behind the counter while we had dinner. The staff came over and sang happy birthday to our party and then took the cake to the back to cut it and then served it to our party. We all left saying we would be back not once, not twice, but three times…\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/lawrence-helman.jpg\" alt=\"Lawrence\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Lawrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner & Documentary Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Le Colonial\u003cstrong>\u003cbr>\nReviewed Bill’s Place:\u003c/strong> Saturday, August 5, 2006\u003c/p>\n\u003cp>Bill’s Place at 2315 Clement St. (at 23rd Ave in the Richmond) is a truly American dining experience. It’s basically a diner that has been in this very unique neighborhood of mom-and-pop restaurants since 1959. But…the old gal is showing her age. But if you are looking for a no frills diner in SF with BASIC non-descript food, then this is the place.\u003c/p>\n\u003cp>Parking in this neighborhood is hard, so either park in a lot down the block or try circling the block a few times. I was seated immediately, and the staff could not have been friendlier; smiles and welcoming looks from all the staff.\u003c/p>\n\u003cp>I saw that this was a hamburger joint and I best stay with the program and order a burger. The “specials” were just frozen food that was in adequate supply in the freezer that day (e.g., breaded shrimp platter for $9.95). To start, I had clam chowder. I should have passed, as it was thick and nary a clam in sight. Kind of like a flavorful wallpaper paste, if the truth be known. It was served with packaged saltine crackers, which I do kind of love.\u003c/p>\n\u003cp>Next was a “small” house salad. IT WAS HUGE. Iceberg lettuce chopped with red cabbage and carrots. Sliced tomatoes that were pale and tasteless and the two sliced canned red beets on top were limp and tasted like soil. I opted for the “Italian dressing” which was bottled and gummy.\u003c/p>\n\u003cp>There are plain burgers and special burgers, so I decided on the Paul Kanter Burger with grilled onions and Thousand Island dressing.\u003cbr>\nIt came and was a small 1/3-pound burger cooked as I requested, medium. The onions were not as grilled thru as I had hoped, but the burger was tasty. It was served with Very Limp and tasteless pickle slices and iceberg lettuce. The French fries on the plate looked great, but alas were soggy and limp. (I hate that.)\u003c/p>\n\u003cp>When I walked in to Bill’s Place, I had high hopes. Maybe this local joint had the best food and cheap prices, but I was to discover that although they were the nicest folks, the food was bland and most mediocre. I would eat there again only if I really wanted a quick burger for lunch and everything else in the neighborhood was closed.\u003c/p>\n\u003cp>A funny coda: when it was time to pay, I reached for my wallet, only to find that I left it at home when I did laundry earlier that day. So there I was in a restaurant, having just eaten and no money. I told the waitress about my predicament and how embarrassed I was. She said no problem, and that I could bring the money tomorrow. I drove home and got my wallet and returned in 20 minutes. She said I looked good for the money.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nice people and a very friendly place to dine in a great neighborhood for restaurants.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/163/bills-place-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"label": "checkplease_9339"
},
"checkplease_168": {
"type": "posts",
"id": "checkplease_168",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "168",
"score": null,
"sort": [
1161914909000
]
},
"guestAuthors": [],
"slug": "cafe-rouge-restaurant-info",
"title": "Café Rouge: Restaurant Info [CLOSED]",
"publishDate": 1161914909,
"format": "aside",
"headTitle": "Café Rouge: Restaurant Info [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Café Rouge\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=164\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/26/check-please-bay-area-season-2-episode-5-205/\">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/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>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge1.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge13.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge7.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge11.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge12.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge18.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1782 4th Street (at Virginia Street)\u003cbr>\nBerkeley, CA 94710\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=cafe+rouge+berkeley&ie=UTF8&om=1&z=13&ll=37.903032,-122.29311&spn=0.097795,0.132866&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> 510-525-1440\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:caferouge@sbcglobal.net\">caferouge@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.caferouge.net\" target=\"_blank\" rel=\"noopener\">www.caferouge.net\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Marsha McBride\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Rick De Beaord\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Sasha Creha\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> House made charcuterie, dry-aged steaks, raw shellfish bar\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday:11:30am- 3:00pm\u003cbr>\nTuesday: 11:30am- 9:30pm\u003cbr>\nWednesday: 11:30am- 9:30pm\u003cbr>\nThursday: 11:30am- 9:30pm\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\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> $25-$35\u003cbr>\n\u003cstrong>Average Lunch 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> Yes\u003cbr>\n\u003cstrong>How far in advance do you require reservations be made?\u003c/strong> Same day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Large (100 +seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1782 4th Street (at Virginia Street)\r\nBerkeley, CA 94710\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=cafe+rouge+berkeley&ie=UTF8&om=1&z=13&ll=37.903032,-122.29311&spn=0.097795,0.132866&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 510-525-1440\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.caferouge.net\" target=\"_blank\" rel=\"noopener\">www.caferouge.net\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=164\">Reviews\u003c/a>",
"status": "publish",
"parent": 0,
"modified": 1725668575,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 233
},
"headData": {
"title": "Café Rouge: Restaurant Info [CLOSED] | KQED",
"description": "Location:\r\n1782 4th Street (at Virginia Street)\r\nBerkeley, CA 94710\r\nmap\r\nPhone: 510-525-1440\r\nWebsite: www.caferouge.net\r\nType of Cuisine: Mediterranean\r\nReviews",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Café Rouge: Restaurant Info [CLOSED]",
"datePublished": "2006-10-26T19:08:29-07:00",
"dateModified": "2024-09-06T17:22:55-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/168/cafe-rouge-restaurant-info",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp205iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Café Rouge\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=164\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/26/check-please-bay-area-season-2-episode-5-205/\">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/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>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge1.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge13.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge7.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge11.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge12.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge18.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1782 4th Street (at Virginia Street)\u003cbr>\nBerkeley, CA 94710\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=cafe+rouge+berkeley&ie=UTF8&om=1&z=13&ll=37.903032,-122.29311&spn=0.097795,0.132866&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-525-1440\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:caferouge@sbcglobal.net\">caferouge@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.caferouge.net\" target=\"_blank\" rel=\"noopener\">www.caferouge.net\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Marsha McBride\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Rick De Beaord\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Sasha Creha\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> House made charcuterie, dry-aged steaks, raw shellfish bar\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday:11:30am- 3:00pm\u003cbr>\nTuesday: 11:30am- 9:30pm\u003cbr>\nWednesday: 11:30am- 9:30pm\u003cbr>\nThursday: 11:30am- 9:30pm\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\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> $25-$35\u003cbr>\n\u003cstrong>Average Lunch 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> Yes\u003cbr>\n\u003cstrong>How far in advance do you require reservations be made?\u003c/strong> Same day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Large (100 +seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/168/cafe-rouge-restaurant-info",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3740",
"checkplease_3738"
],
"label": "checkplease_9339"
},
"checkplease_164": {
"type": "posts",
"id": "checkplease_164",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "164",
"score": null,
"sort": [
1161914819000
]
},
"guestAuthors": [],
"slug": "cafe-rouge-reviews",
"title": "Café Rouge: Reviews [CLOSED]",
"publishDate": 1161914819,
"format": "aside",
"headTitle": "Café Rouge: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Café Rouge: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=168\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/26/check-please-bay-area-season-2-episode-5-205/\">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/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>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge19.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge20.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge24.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cbr>\nBar Ribs with Barbecue Sauce; Tunisian Veal Meatballs with Fresh Peas, Penne, and Spinach; Spit-Roasted Chicken on a Bed of Haricot Verts and Italian Sweet Peppers\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/jacqueline-debose.jpg\" alt=\"Jacqueline\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jacqueline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Director of Senior Nutrition Program\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Rouge\u003cbr>\n\u003cstrong>Reviewed Café Rouge:\u003c/strong> Wednesday, August 16, 2006\u003c/p>\n\u003cp>I invited four friends to dinner last night at Café Rouge. I thought it would be a SLAM DUNK or BAM, because know that CR can give first class service. I know that having dinner there can be a casual, friendly, and inviting dining experience. Service, food, and décor have always been undeniably fantastic.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, last night, our wait staff person was just so-so, flat, and not very attentive to our questions. Second, the hostess had on a blouse that had some type of wings on it, and when she placed dishes on the table, the wings brushed across the food. The most attentive person was the bus person. He saw to it that we had more water, a second serving of bread, and checked back on several occasions to make sure we were not in need of anything. I thought that we were going to go down in a blaze until the food arrived and finally I was redeemed and held on to the title of Queen of Finding the Best Restaurants.\u003c/p>\n\u003cp>My dining companions loved the food from the start, and we began to share our food. We requested olive oil for our bread, and one of my Sisters of Fine Dining remarked that most food establishments don’t use extra virgin olive oil, and she was just a wee bit impressed. However, this was still not enough to get her beyond what she called a less than desirable wait staff person. We began our meal with two salads: the Red Rice Salad and Garden Lettuces with Point Reyes Blue Cheese. We were pleased that just the right blend of olive oil and vinegar dressed our salads and that the red rice was cooked to perfection — plump but firm — and it’s difficult to reach that star. We chose the House Charcuterie Plate as our appetizers and the pâtés of veal, rabbit, and mortadella were moist and the spices were balanced just right. I wanted to try the White Corn Soup, and I thought that it just couldn’t get any better. Well, okay, so if my mother made it, maybe it could have been better, but she’s been dead for eighteen years, so maybe I don’t really remember how good corn soup can be. The soup received four stars out of four. I chose the spit-roasted chicken, which was served on a bed of haricot verts, fava beans, and Italian sweet peppers. The chicken was moist, juicy, tender, and the pan juices gave the greens a perfect match for the Great Gospel Bird.\u003c/p>\n\u003cp>MY GUEST #1 chose the appetizer menu, and she loved the avocado and shrimp, which was mixed with jicama, cilantro, and Sharlyn melon. Her comments were that it had just the right mixture of sweet, tart, crisp, and tangy.\u003c/p>\n\u003cp>MY GUEST #2 decided to try the pork loin chop. Her first sounds and body language displayed that we had hit a home run. The chop had a spicy crust that made every bite a treat. She loved the chanterelles, artichokes, and chard mixture that was chopped and served as a relish atop the chop. The polenta had bits of the sweet white corn, so that the cross between the corn and the polenta was a real comfort dish.\u003c/p>\n\u003cp>MY GUEST #3 went for the Niman Ranch steak with red wine and shallot butter and asked for polenta in place of the French fries. We were all pleased with the tenderness and flavor of her t-bone steak. We had a long discussion regarding why I chose the Gospel Bird, but I tried to explain that when it’s done well there is nothing better and CR does it well.\u003c/p>\n\u003cp>We decided to share a dessert and the vote come down to the Chocolate Cake with Vanilla-Cinnamon ice cream. We really needed four, but we restrained ourselves and voted scissors, rock, paper on who would get the last bit. I lost.\u003c/p>\n\u003cp>So, the answer to this journey is that you can be redeemed — if the food’s great, all other issues fade into the floor. Great food outbids all.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lawrence-helman.jpg\" alt=\"Lawrence\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Lawrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner & Documentary Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Le Colonial\u003cstrong>\u003cbr>\nReviewed Café Rouge:\u003c/strong> Sunday, August 6, 2006\u003c/p>\n\u003cp>I was most pleased to have reason to return to Café Rouge. I had eaten there years ago and remember liking it. Located at 1782 Fourth Street (in the Fourth Street gourmet ghetto), Café Rouge is actually nestled in a very upscale strip mall. Well, it can be called a strip mall if one understands that the stores “on the strip” are the stalwart Sur la Table and the tony Pasta Shop.\u003c/p>\n\u003cp>Parking was a snap, and at 7:30 pm on a Sunday night, there were a selection of tables (I had arrived without a reservation).\u003cbr>\nI was seated and given a menu and began to feel comfortable with my surroundings. Warm shades of red and browns, and a wall of a red leather banquettes make the initial impression of a well-run operation. Staff is polite and well-dressed and most professional looking.\u003c/p>\n\u003cp>I ordered an appetizer puff pastry tart with Italian sweet pepper, tomatoes, and caramelized onions, which, I was told by my server, would take ten minutes to prepare. I opted for three oysters while I was waiting. Bread (not warmed) was brought to the table with a ramekin of soft butter. The oysters tasted and looked great on a plate that was too small for the seaweed and rock salt. USE a LARGER PLATE. The mignonette sauce was way too tart. Less vinegar, guys.\u003c/p>\n\u003cp>The tart arrived and looked great. The puff pastry was flaky and golden, and the tomatoes roasted in the oven. The dish did not have a smell when placed in front of me, which was disappointing. The puff pastry was soggy on the bottom due to the weight and liquid of the sweated onions. Less onions and dryer ingredients would have made for a more complete tart. The tart did need salt as well. It looked great but overall needs lightening up.\u003c/p>\n\u003cp>The Tunisian Veal Meatballs with fresh chickpeas, penne, and spinach arrived, and it looked amazing. It was served in a large bowl with smooth penne. Very tasty and well seasoned. Small meatballs, but very tasty.\u003c/p>\n\u003cp>The people next to me had ordered the bar ribs (not on the menu presented to me). They looked great, so I ordered them as I was finishing my entrée. They arrived and were WAY TOO SALTY! They were crispy outside and the meat was tender and cooked very well. Another problem with this dish was the presentation: four ribs were piled on a small cake-sized plate in a gob of barbecue sauce. USE A LARGER PLATE AND way less barbecue sauce.\u003c/p>\n\u003cp>As the evening got darker, the wait staff placed a lit votive on each table in unison, and the effect was lovely.\u003c/p>\n\u003cp>For dessert, I was looking forward to a dessert that I saw offered on the web site. When the dessert menu came that dessert was not there. I asked and the server told me that the desserts change daily and the web site could not be kept current. WRONG. This oversight and problem should be addressed.\u003c/p>\n\u003cp>I ordered a peach sorbet. The sorbet arrived and looked great, it was served in an old fashioned glass with fresh berries on top. THE SORBET HAD A GREAT CONSISTENCT BUT HAD ABSOLUTLEY NO TASTE. Most disappointing.\u003c/p>\n\u003cp>I would return again as other dishes on the menu looked inviting.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david-schaefer.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Firm Communications Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bill’s Place\u003cbr>\n\u003cstrong>Reviewed Café Rouge:\u003c/strong> Sunday, August 20, 2006\u003c/p>\n\u003cp>“Beautiful Space, Decent Food, But Service Left Us Wanting…Or Should I Say Waiting?”\u003c/p>\n\u003cp>Berkeley’s 4th Street has become one of the East Bay’s trendiest outdoor shopping destinations. Boutiques and high-end designer stores make this a great destination to enjoy a leisurely stroll on a warm sunny afternoon and pick up a few things you don’t really need, but really want to buy.\u003c/p>\n\u003cp>All of the designer stores can leave even the most dedicated shoppers hungry. Thankfully, 4th Street has a number of dining options — one of them is Café Rouge.\u003c/p>\n\u003cp>Set back from the street, Café Rouge offers seating both inside and out. The afternoon sun floods the dining room through the skylight and makes for an extremely inviting atmosphere. The long zinc bar and unusual, modern red bubble hanging lamp add a modern touch to the very open space. Despite the high ceilings and tables filled with the weekend lunch crowd, the noise levels seemed low, and we were able to enjoy our table’s conversation.\u003c/p>\n\u003cp>The lunch menu had a nice range of choices. Some of our party had eaten a late brunch, so the many appetizer choices were a perfect fit.\u003c/p>\n\u003cp>The cheese plate offered a nice range of handmade cheeses sitting atop a crispy flat bread and accompanied by figs and dates. We have come to expect only the freshest and best cheeses in the Bay Area with our numerous farmers markets and local cheese artisans, and this plate did not disappoint. We also tried the hearts of romaine with cucumbers, gypsy peppers, Marcona almonds, and roasted garlic vinaigrette. The garlic vinaigrette helped make this dish stand out. Salad dressings often taste very much the same, but the roasted garlic popped in your mouth and went extremely well with the cucumbers and peppers. People often order a salad because it is there on the menu, but this one is definitely worth trying. The avocado stuffed with rock shrimp, Sharlyn melon, jicama, and cilantro seemed like a perfect mid-afternoon snack. Although the avocado was a little hard, the melon, jicama, and cilantro toned down the taste and matched well with the shrimp.\u003c/p>\n\u003cp>Two of our diners did come with an appetite. The lunch menu offers a number of different sandwiches as well as heartier fare. The chicken salad sandwich came on a doughy roll that unfortunately overwhelmed the filling. The apple and nuts added to the chicken salad was a nice touch and provided some great crunch and texture to the filling. If you like your chicken salad light on mayonnaise, then this is your sandwich. Otherwise, you might find it a little dry.\u003c/p>\n\u003cp>Near our table at the back of the restaurant toward the takeout case, you quickly realize what this restaurant is about: meat. So I decided to order the steak frites, a French bistro standby. The meat was cooked perfectly to medium rare and was extremely tender, moist, and juicy. While many restaurants may offer this dish, you can tell Café Rouge only uses the best meat because of how tender the meat was. With the melting red wine and shallot butter, the steak seemed to melt in your mouth.\u003c/p>\n\u003cp>If you talk about steak frites, you cannot forget about the frites. And the one thing our table could agree on was how good the French fries were. They were so good, our less-than-starving lunch guests ordered a plate for themselves. The “traditionally French” French fries were thin and very crispy. Served fresh out of the fryer and heaped high on the plate, you would be hard-pressed to find better. If you do visit Café Rouge, don’t forget the fries, even if you order a sandwich that comes with a side salad.\u003c/p>\n\u003cp>While our table generally enjoyed the food, the service dampened our overall experience. Our server got off to an excellent start by interacting with our friend’s four-year-old daughter who one day hopes to become a waitress. She explained what options kids had at the restaurant and was willing to accommodate an order of pasta with butter and extra parmesan.\u003c/p>\n\u003cp>Unfortunately, the good news stops there. While I always applaud restaurants that allow you to sit and enjoy yourself, our lunch turned into a three-hour ordeal. The table waited nearly twenty minutes for our first drink order to arrive. We had to ask on several occasions to have our water glasses filled. We even had to ask for a second cocktail — usually most restaurants are more than willing to sell more alcohol — that did not arrive until we were ready to leave. Although we did not order any appetizers, the food itself took nearly forty-five minutes to arrive at our table, and our waitress did not check in to give us an update. The food also came out in parts because the French fries, which were worth the wait, were not ready with the rest of our food. The last straw for our table was having to ask for a dessert menu. We sat nearly fifteen minutes after our table had been cleared with nothing in front of us and empty glasses.\u003c/p>\n\u003cp>The dessert menu had some creative touches, but could not live up to the French fries. Our table sampled a chocolate cake with cinnamon ice cream and chocolate and caramel sauce, grape sorbet with ginger cookies, an apple cobbler, and lavender ice cream with honey and figs.\u003c/p>\n\u003cp>Our friend’s four-year-old daughter made the best choice with the “purple ice cream.” The grape sorbet was a perfect blend of sweet and sour and cleaned the palate nicely after the meal. The ginger cookies were a nice touch to this perfect summer dessert. The chocolate cake was moist and tasted fine, but I could have done without the cake and eaten a whole bowl of the very creamy cinnamon ice cream. The table expected more from the lavender ice cream, wishing it had more than faint hints of the flower. It reminded us too much of vanilla ice cream. Much like the chocolate cake, the apple cobbler tasted fine, the apples were sweet and crisp, but it did not elicit any strong reactions.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, the food tasted good, and if you’re out and about shopping on 4th Street, Café Rouge seems like a decent choice for lunch. Let’s just hope the service has improved before your visit.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong> Location:\u003c/strong>\r\n1782 4th Street (at Virginia Street)\r\nBerkeley, CA 94710\r\n\u003cstrong> Phone:\u003c/strong> 510-525-1440\r\n\u003cstrong> Website:\u003c/strong> \u003ca href=\"http://www.caferouge.net\" target=\"_blank\" rel=\"noopener\">www.caferouge.net\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
"status": "publish",
"parent": 0,
"modified": 1725668577,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 40,
"wordCount": 2498
},
"headData": {
"title": "Café Rouge: Reviews [CLOSED] | KQED",
"description": " Location:\r\n1782 4th Street (at Virginia Street)\r\nBerkeley, CA 94710\r\n Phone: 510-525-1440\r\n Website: www.caferouge.net\r\nReviewed: Summer 2006",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Café Rouge: Reviews [CLOSED]",
"datePublished": "2006-10-26T19:06:59-07:00",
"dateModified": "2024-09-06T17:22:57-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/164/cafe-rouge-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp205iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Café Rouge: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=168\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/26/check-please-bay-area-season-2-episode-5-205/\">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/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>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge19.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge20.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/caferouge24.jpg\" alt=\"Café Rouge\" hspace=\"3\">\u003cbr>\nBar Ribs with Barbecue Sauce; Tunisian Veal Meatballs with Fresh Peas, Penne, and Spinach; Spit-Roasted Chicken on a Bed of Haricot Verts and Italian Sweet Peppers\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/jacqueline-debose.jpg\" alt=\"Jacqueline\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jacqueline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Director of Senior Nutrition Program\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Rouge\u003cbr>\n\u003cstrong>Reviewed Café Rouge:\u003c/strong> Wednesday, August 16, 2006\u003c/p>\n\u003cp>I invited four friends to dinner last night at Café Rouge. I thought it would be a SLAM DUNK or BAM, because know that CR can give first class service. I know that having dinner there can be a casual, friendly, and inviting dining experience. Service, food, and décor have always been undeniably fantastic.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, last night, our wait staff person was just so-so, flat, and not very attentive to our questions. Second, the hostess had on a blouse that had some type of wings on it, and when she placed dishes on the table, the wings brushed across the food. The most attentive person was the bus person. He saw to it that we had more water, a second serving of bread, and checked back on several occasions to make sure we were not in need of anything. I thought that we were going to go down in a blaze until the food arrived and finally I was redeemed and held on to the title of Queen of Finding the Best Restaurants.\u003c/p>\n\u003cp>My dining companions loved the food from the start, and we began to share our food. We requested olive oil for our bread, and one of my Sisters of Fine Dining remarked that most food establishments don’t use extra virgin olive oil, and she was just a wee bit impressed. However, this was still not enough to get her beyond what she called a less than desirable wait staff person. We began our meal with two salads: the Red Rice Salad and Garden Lettuces with Point Reyes Blue Cheese. We were pleased that just the right blend of olive oil and vinegar dressed our salads and that the red rice was cooked to perfection — plump but firm — and it’s difficult to reach that star. We chose the House Charcuterie Plate as our appetizers and the pâtés of veal, rabbit, and mortadella were moist and the spices were balanced just right. I wanted to try the White Corn Soup, and I thought that it just couldn’t get any better. Well, okay, so if my mother made it, maybe it could have been better, but she’s been dead for eighteen years, so maybe I don’t really remember how good corn soup can be. The soup received four stars out of four. I chose the spit-roasted chicken, which was served on a bed of haricot verts, fava beans, and Italian sweet peppers. The chicken was moist, juicy, tender, and the pan juices gave the greens a perfect match for the Great Gospel Bird.\u003c/p>\n\u003cp>MY GUEST #1 chose the appetizer menu, and she loved the avocado and shrimp, which was mixed with jicama, cilantro, and Sharlyn melon. Her comments were that it had just the right mixture of sweet, tart, crisp, and tangy.\u003c/p>\n\u003cp>MY GUEST #2 decided to try the pork loin chop. Her first sounds and body language displayed that we had hit a home run. The chop had a spicy crust that made every bite a treat. She loved the chanterelles, artichokes, and chard mixture that was chopped and served as a relish atop the chop. The polenta had bits of the sweet white corn, so that the cross between the corn and the polenta was a real comfort dish.\u003c/p>\n\u003cp>MY GUEST #3 went for the Niman Ranch steak with red wine and shallot butter and asked for polenta in place of the French fries. We were all pleased with the tenderness and flavor of her t-bone steak. We had a long discussion regarding why I chose the Gospel Bird, but I tried to explain that when it’s done well there is nothing better and CR does it well.\u003c/p>\n\u003cp>We decided to share a dessert and the vote come down to the Chocolate Cake with Vanilla-Cinnamon ice cream. We really needed four, but we restrained ourselves and voted scissors, rock, paper on who would get the last bit. I lost.\u003c/p>\n\u003cp>So, the answer to this journey is that you can be redeemed — if the food’s great, all other issues fade into the floor. Great food outbids all.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lawrence-helman.jpg\" alt=\"Lawrence\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Lawrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner & Documentary Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Le Colonial\u003cstrong>\u003cbr>\nReviewed Café Rouge:\u003c/strong> Sunday, August 6, 2006\u003c/p>\n\u003cp>I was most pleased to have reason to return to Café Rouge. I had eaten there years ago and remember liking it. Located at 1782 Fourth Street (in the Fourth Street gourmet ghetto), Café Rouge is actually nestled in a very upscale strip mall. Well, it can be called a strip mall if one understands that the stores “on the strip” are the stalwart Sur la Table and the tony Pasta Shop.\u003c/p>\n\u003cp>Parking was a snap, and at 7:30 pm on a Sunday night, there were a selection of tables (I had arrived without a reservation).\u003cbr>\nI was seated and given a menu and began to feel comfortable with my surroundings. Warm shades of red and browns, and a wall of a red leather banquettes make the initial impression of a well-run operation. Staff is polite and well-dressed and most professional looking.\u003c/p>\n\u003cp>I ordered an appetizer puff pastry tart with Italian sweet pepper, tomatoes, and caramelized onions, which, I was told by my server, would take ten minutes to prepare. I opted for three oysters while I was waiting. Bread (not warmed) was brought to the table with a ramekin of soft butter. The oysters tasted and looked great on a plate that was too small for the seaweed and rock salt. USE a LARGER PLATE. The mignonette sauce was way too tart. Less vinegar, guys.\u003c/p>\n\u003cp>The tart arrived and looked great. The puff pastry was flaky and golden, and the tomatoes roasted in the oven. The dish did not have a smell when placed in front of me, which was disappointing. The puff pastry was soggy on the bottom due to the weight and liquid of the sweated onions. Less onions and dryer ingredients would have made for a more complete tart. The tart did need salt as well. It looked great but overall needs lightening up.\u003c/p>\n\u003cp>The Tunisian Veal Meatballs with fresh chickpeas, penne, and spinach arrived, and it looked amazing. It was served in a large bowl with smooth penne. Very tasty and well seasoned. Small meatballs, but very tasty.\u003c/p>\n\u003cp>The people next to me had ordered the bar ribs (not on the menu presented to me). They looked great, so I ordered them as I was finishing my entrée. They arrived and were WAY TOO SALTY! They were crispy outside and the meat was tender and cooked very well. Another problem with this dish was the presentation: four ribs were piled on a small cake-sized plate in a gob of barbecue sauce. USE A LARGER PLATE AND way less barbecue sauce.\u003c/p>\n\u003cp>As the evening got darker, the wait staff placed a lit votive on each table in unison, and the effect was lovely.\u003c/p>\n\u003cp>For dessert, I was looking forward to a dessert that I saw offered on the web site. When the dessert menu came that dessert was not there. I asked and the server told me that the desserts change daily and the web site could not be kept current. WRONG. This oversight and problem should be addressed.\u003c/p>\n\u003cp>I ordered a peach sorbet. The sorbet arrived and looked great, it was served in an old fashioned glass with fresh berries on top. THE SORBET HAD A GREAT CONSISTENCT BUT HAD ABSOLUTLEY NO TASTE. Most disappointing.\u003c/p>\n\u003cp>I would return again as other dishes on the menu looked inviting.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david-schaefer.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Firm Communications Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bill’s Place\u003cbr>\n\u003cstrong>Reviewed Café Rouge:\u003c/strong> Sunday, August 20, 2006\u003c/p>\n\u003cp>“Beautiful Space, Decent Food, But Service Left Us Wanting…Or Should I Say Waiting?”\u003c/p>\n\u003cp>Berkeley’s 4th Street has become one of the East Bay’s trendiest outdoor shopping destinations. Boutiques and high-end designer stores make this a great destination to enjoy a leisurely stroll on a warm sunny afternoon and pick up a few things you don’t really need, but really want to buy.\u003c/p>\n\u003cp>All of the designer stores can leave even the most dedicated shoppers hungry. Thankfully, 4th Street has a number of dining options — one of them is Café Rouge.\u003c/p>\n\u003cp>Set back from the street, Café Rouge offers seating both inside and out. The afternoon sun floods the dining room through the skylight and makes for an extremely inviting atmosphere. The long zinc bar and unusual, modern red bubble hanging lamp add a modern touch to the very open space. Despite the high ceilings and tables filled with the weekend lunch crowd, the noise levels seemed low, and we were able to enjoy our table’s conversation.\u003c/p>\n\u003cp>The lunch menu had a nice range of choices. Some of our party had eaten a late brunch, so the many appetizer choices were a perfect fit.\u003c/p>\n\u003cp>The cheese plate offered a nice range of handmade cheeses sitting atop a crispy flat bread and accompanied by figs and dates. We have come to expect only the freshest and best cheeses in the Bay Area with our numerous farmers markets and local cheese artisans, and this plate did not disappoint. We also tried the hearts of romaine with cucumbers, gypsy peppers, Marcona almonds, and roasted garlic vinaigrette. The garlic vinaigrette helped make this dish stand out. Salad dressings often taste very much the same, but the roasted garlic popped in your mouth and went extremely well with the cucumbers and peppers. People often order a salad because it is there on the menu, but this one is definitely worth trying. The avocado stuffed with rock shrimp, Sharlyn melon, jicama, and cilantro seemed like a perfect mid-afternoon snack. Although the avocado was a little hard, the melon, jicama, and cilantro toned down the taste and matched well with the shrimp.\u003c/p>\n\u003cp>Two of our diners did come with an appetite. The lunch menu offers a number of different sandwiches as well as heartier fare. The chicken salad sandwich came on a doughy roll that unfortunately overwhelmed the filling. The apple and nuts added to the chicken salad was a nice touch and provided some great crunch and texture to the filling. If you like your chicken salad light on mayonnaise, then this is your sandwich. Otherwise, you might find it a little dry.\u003c/p>\n\u003cp>Near our table at the back of the restaurant toward the takeout case, you quickly realize what this restaurant is about: meat. So I decided to order the steak frites, a French bistro standby. The meat was cooked perfectly to medium rare and was extremely tender, moist, and juicy. While many restaurants may offer this dish, you can tell Café Rouge only uses the best meat because of how tender the meat was. With the melting red wine and shallot butter, the steak seemed to melt in your mouth.\u003c/p>\n\u003cp>If you talk about steak frites, you cannot forget about the frites. And the one thing our table could agree on was how good the French fries were. They were so good, our less-than-starving lunch guests ordered a plate for themselves. The “traditionally French” French fries were thin and very crispy. Served fresh out of the fryer and heaped high on the plate, you would be hard-pressed to find better. If you do visit Café Rouge, don’t forget the fries, even if you order a sandwich that comes with a side salad.\u003c/p>\n\u003cp>While our table generally enjoyed the food, the service dampened our overall experience. Our server got off to an excellent start by interacting with our friend’s four-year-old daughter who one day hopes to become a waitress. She explained what options kids had at the restaurant and was willing to accommodate an order of pasta with butter and extra parmesan.\u003c/p>\n\u003cp>Unfortunately, the good news stops there. While I always applaud restaurants that allow you to sit and enjoy yourself, our lunch turned into a three-hour ordeal. The table waited nearly twenty minutes for our first drink order to arrive. We had to ask on several occasions to have our water glasses filled. We even had to ask for a second cocktail — usually most restaurants are more than willing to sell more alcohol — that did not arrive until we were ready to leave. Although we did not order any appetizers, the food itself took nearly forty-five minutes to arrive at our table, and our waitress did not check in to give us an update. The food also came out in parts because the French fries, which were worth the wait, were not ready with the rest of our food. The last straw for our table was having to ask for a dessert menu. We sat nearly fifteen minutes after our table had been cleared with nothing in front of us and empty glasses.\u003c/p>\n\u003cp>The dessert menu had some creative touches, but could not live up to the French fries. Our table sampled a chocolate cake with cinnamon ice cream and chocolate and caramel sauce, grape sorbet with ginger cookies, an apple cobbler, and lavender ice cream with honey and figs.\u003c/p>\n\u003cp>Our friend’s four-year-old daughter made the best choice with the “purple ice cream.” The grape sorbet was a perfect blend of sweet and sour and cleaned the palate nicely after the meal. The ginger cookies were a nice touch to this perfect summer dessert. The chocolate cake was moist and tasted fine, but I could have done without the cake and eaten a whole bowl of the very creamy cinnamon ice cream. The table expected more from the lavender ice cream, wishing it had more than faint hints of the flower. It reminded us too much of vanilla ice cream. Much like the chocolate cake, the apple cobbler tasted fine, the apples were sweet and crisp, but it did not elicit any strong reactions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, the food tasted good, and if you’re out and about shopping on 4th Street, Café Rouge seems like a decent choice for lunch. Let’s just hope the service has improved before your visit.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/164/cafe-rouge-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"label": "checkplease_9339"
},
"checkplease_167": {
"type": "posts",
"id": "checkplease_167",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "167",
"score": null,
"sort": [
1161914707000
]
},
"guestAuthors": [],
"slug": "le-colonial-restaurant-info",
"title": "Le Colonial: Restaurant Info [CLOSED]",
"publishDate": 1161914707,
"format": "aside",
"headTitle": "Le Colonial: Restaurant Info [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Le Colonial Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=165\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=166\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/26/check-please-bay-area-season-2-episode-5-205/\">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/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>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial2.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial4.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial16.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial11.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial9.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial5.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n20 Cosmo Place (at Taylor Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=Le+colonial+restaurant&sll=37.795047,-122.418087&sspn=0.019398,0.02841&ie=UTF8&z=17&ll=37.789752,-122.413595&spn=0.00485,0.007102&om=1\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot, valet\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-931-3600\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@lecolonialsf.com\">info@lecolonialsf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lecolonialsf.com\" target=\"_blank\" rel=\"noopener\">www.lecolonialsf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Jean Denoyer\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Joe Villanueva\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Martha Cisneros\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French Vietnamese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Goi Cuon (rice paper rolls filled with poached prawns, rice noodles, bean sprouts, mint, and cilantro with a peanut dipping sauce) Bo Luc Lac (cubes of beef tenderloin wok-tossed in garlic and soy sauce, served with organic watercress, tomatoes, and crispy potatoes)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 bottles\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 4:30pm- 11:00pm (lounge); 5:30pm-9:30pm (dinner)\u003cbr>\nTuesday: 4:30pm- 11:00pm (lounge); 5:30pm-9:30pm (dinner)\u003cbr>\nWednesday: 4:30pm- 11:00pm (lounge); 5:30pm-9:30pm (dinner)\u003cbr>\nThursday: 4:30pm- 2:00am (lounge); 5:30pm-10:30pm (dinner)\u003cbr>\nFriday: 4:30pm- 2:00am (lounge); 5:30pm-10:30pm (dinner)\u003cbr>\nSaturday: 4:30pm- 2:00am (lounge); 5:30pm-10:30pm (dinner)\u003cbr>\nSunday: 4:30pm- 11:00pm (lounge); 5:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lounge (separate menu), 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> $35-$60\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> Yes\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> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Large (100 +seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, weekly live music; schedule on \u003ca href=\"http://www.lecolonialsf.com/\" target=\"_blank\" rel=\"noopener\">www.lecolonialsf.com\u003c/a>\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n20 Cosmo Place (at Taylor Street)\r\nSan Francisco, CA 94109\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=Le+colonial+restaurant&sll=37.795047,-122.418087&sspn=0.019398,0.02841&ie=UTF8&z=17&ll=37.789752,-122.413595&spn=0.00485,0.007102&om=1\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-931-3600\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lecolonialsf.com\" target=\"_blank\" rel=\"noopener\">www.lecolonialsf.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> French Vietnamese\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=165\">Reviews\u003c/a>",
"status": "publish",
"parent": 0,
"modified": 1727717093,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 312
},
"headData": {
"title": "Le Colonial: Restaurant Info [CLOSED] | KQED",
"description": "Location:\r\n20 Cosmo Place (at Taylor Street)\r\nSan Francisco, CA 94109\r\nmap\r\nPhone: 415-931-3600\r\nWebsite: www.lecolonialsf.com\r\nType of Cuisine: French Vietnamese\r\nReviews",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Le Colonial: Restaurant Info [CLOSED]",
"datePublished": "2006-10-26T19:05:07-07:00",
"dateModified": "2024-09-30T10:24:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/167/le-colonial-restaurant-info",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp205iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Le Colonial Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=165\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=166\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/26/check-please-bay-area-season-2-episode-5-205/\">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/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>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial2.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial4.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial16.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial11.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial9.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial5.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n20 Cosmo Place (at Taylor Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=Le+colonial+restaurant&sll=37.795047,-122.418087&sspn=0.019398,0.02841&ie=UTF8&z=17&ll=37.789752,-122.413595&spn=0.00485,0.007102&om=1\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot, valet\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-931-3600\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@lecolonialsf.com\">info@lecolonialsf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.lecolonialsf.com\" target=\"_blank\" rel=\"noopener\">www.lecolonialsf.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Jean Denoyer\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Joe Villanueva\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Martha Cisneros\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French Vietnamese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Goi Cuon (rice paper rolls filled with poached prawns, rice noodles, bean sprouts, mint, and cilantro with a peanut dipping sauce) Bo Luc Lac (cubes of beef tenderloin wok-tossed in garlic and soy sauce, served with organic watercress, tomatoes, and crispy potatoes)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2 bottles\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 4:30pm- 11:00pm (lounge); 5:30pm-9:30pm (dinner)\u003cbr>\nTuesday: 4:30pm- 11:00pm (lounge); 5:30pm-9:30pm (dinner)\u003cbr>\nWednesday: 4:30pm- 11:00pm (lounge); 5:30pm-9:30pm (dinner)\u003cbr>\nThursday: 4:30pm- 2:00am (lounge); 5:30pm-10:30pm (dinner)\u003cbr>\nFriday: 4:30pm- 2:00am (lounge); 5:30pm-10:30pm (dinner)\u003cbr>\nSaturday: 4:30pm- 2:00am (lounge); 5:30pm-10:30pm (dinner)\u003cbr>\nSunday: 4:30pm- 11:00pm (lounge); 5:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lounge (separate menu), 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> $35-$60\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> Yes\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> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Large (100 +seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, weekly live music; schedule on \u003ca href=\"http://www.lecolonialsf.com/\" target=\"_blank\" rel=\"noopener\">www.lecolonialsf.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/167/le-colonial-restaurant-info",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3845",
"checkplease_3750",
"checkplease_3738",
"checkplease_3739",
"checkplease_3848"
],
"tags": [
"checkplease_3816"
],
"label": "checkplease_9339"
},
"checkplease_165": {
"type": "posts",
"id": "checkplease_165",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "165",
"score": null,
"sort": [
1161914612000
]
},
"guestAuthors": [],
"slug": "le-colonial-reviews",
"title": "Le Colonial: Reviews [CLOSED]",
"publishDate": 1161914612,
"format": "aside",
"headTitle": "Le Colonial: Reviews [CLOSED] | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong> Le Colonial Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=167\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/26/check-please-bay-area-season-2-episode-5-205/\">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/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>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial17.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial19.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial21.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cbr>\nBanh Xeo Tom: Crispy Rice Crêpe with Lobster; Ca Nuong: Grilled Sturgeon Marinated in Lemongrass and Chilies Served with Curry and Rice Noodles; Woked Whole Lobster\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lawrence-helman.jpg\" alt=\"Lawrence\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Lawrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner & Documentary Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Le Colonial\u003cstrong>\u003cbr>\nReviewed Le Colonial:\u003c/strong> Saturday, August 12, 2006\u003c/p>\n\u003cp>From the moment you step inside Le Colonial, (on the first-time, difficult-to-find, alley street, Cosmo Place in the Union Square/Tenderloin section of downtown), you know that the evening will be a special one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First of all the building is fantastic. It is a Spanish style, gable-roofed, warm building with high, carved-wood ceilings, and rich wooden carvings on the walls, and magnificent terra cotta tile underfoot. You walk (or take an elevator) to the second floor, which is in a semi open air space with a modern glass roof. This section is for dining, or waiting for your other diners, or drinks on classic rattan upholstered patio furniture –- all very high end and most comfortable. Overhead heaters are in place for those chilly nights when you still wish to be outside. They have thought of everything.\u003c/p>\n\u003cp>The main dining room on the second floor is like a film set right out of \u003ci>Casablanca\u003c/i> or \u003ci>Indochine\u003c/i>. It drips dark mahogany with a lacquered tin ceiling with fans and decorative lampshades. The room is hushed and lighting is perfect. Most inviting.\u003c/p>\n\u003cp>The servers present the menu and are friendly and most knowledgeable about the Vietnamese menu items. We were presented with the Summer Menu 2006. The servers’ uniforms –-black and loose fitting — are sorely in need of an update or, better yet, a more fitted look. The black hospital-like style makes the servers look unkempt but uniform.\u003c/p>\n\u003cp>I went with my friend Lisa and we started with two appetizers. Banh Xeo Tom: a crispy rice crêpe with lobster, prawns, bean sprouts, and lettuce cups. Fantastic taste, but the presentation was in need of help, as the lettuce cups overpowered the crêpes and actually hid them. A larger plate and maybe having the crêpes sit in the lettuce would make it look more appealing. But the taste was superb.\u003c/p>\n\u003cp>Next we had, Thit Bo Noung: braised short rib glazed with honey and ginger and served with an organic watercress salad. Fantastic taste. The meat just fell off the bone. Great taste and presentation. A fine mix of ginger and honey on a bed of watercress. YUMM.\u003c/p>\n\u003cp>The dishes were brought and cleared at just the right speed with no hovering servers. The staff was well mannered and friendly.\u003c/p>\n\u003cp>Then the main courses arrived. Ca Nuong: grilled sturgeon, marinated in lemongrass, chilies, and curry and served over rice noodles. I rarely see sturgeon on menus in the Bay Area, so when I do see it, I have to order it. I love the taste and the texture of the fish. The presentation is grilled on skewers and served over rice noodles and those damn lettuce cups. They prompt you to make a fish taco. The taste was great, but with the flimsy lettuce cups (again) and the sauce, it just makes a mess. So, I recommend to just eat the fish on the bed of noodles and have a great time with the sturgeon. Yumm. The fish was grilled to perfection.\u003c/p>\n\u003cp>Mi Vit: roasted Peking duck breast with pomegranate glaze, served with green beans and pineapple. This dish was most disappointing. The presentation was excellent as it was served on a bed of green beans. (Thankfully there were no lettuce cups.) The description promised pomegranate glaze, but there was none to taste in the dish. The sliced duck was a bit fatty, and the cubed pineapple overpowered the other flavors on the duck. Each pineapple chunk fought for dominance and the tartness did not complement the taste of the duck at all. I would not order this dish again.\u003c/p>\n\u003cp>Without wine or dessert the bill for two was $100. Kind of pricey, but I would definitely go back there again on a special occasion. Most accommodating and knowledgeable staff.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacqueline-debose.jpg\" alt=\"Jacqueline\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jacqueline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Director of Senior Nutrition Program\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Rouge\u003cbr>\n\u003cstrong>Reviewed Le Colonial:\u003c/strong> Tuesday, August 15, 2006\u003c/p>\n\u003cp>I don’t know where to start. I know: I’ll start with the good things\u003cbr>\ngreat décor, excellent duck. Now for the less than good things. The wait staff was not very cooperative regarding my request for a flashlight, because the lighting was so poor that me and my guest couldn’t read the menu. After several tries, the waiter produced a key light, which wasn’t adequate. I resorted to having my friends read me sections of the menu. The noise level was very high one because the tables were very close and also because guests, who were using the upstairs bar area before coming to dinner, were often talking with the same level that one talks at when they’re in a crowded bar lounge.\u003c/p>\n\u003cp>We started our meal with the Sampler Appetizer. I have never had a spring roll so dry, tough, and hard. The crab cake was not a crab cake, rather it was a soft and wet mound of crab with a binding that was not easy to identify. We thought that the food was prepared and reheated in a microwave, because our food was presented to us within minutes of our placing our order. This is really hard for me to write because I’m thinking maybe I just don’t get it: why are all these people in here for this terrible food? Where are the Vietnamese? If it’s that great of a meal why aren’t they here? We decided that this is a tourist destination stop, a place recommended by the front desk of nearby hotels. Is there a kickback to hotel staff? There was no feeling of neighborhood or community dining. To add insult to injury, our wait staff person announced, in a gentle way, “Thank you for coming” and stood at our table as a gesture of “you don’t have to go home, you just have to get out of here.”\u003c/p>\n\u003cp>My entree for the evening was Cuu Nuong or grilled lamb chops with braised eggplant and mint-apple salad. This dish was covered with a wilted bed of greens the eggplant was overcooked, which made the taste indecipherable. My guest #1 ordered the Ca Nuong, grilled sturgeon. She thought that the fish was frozen and the spicy cucumber sauce ended up being a tomato sauce with not a hint of cucumbers. Guest #2 ordered the Mi Vit, roasted Peking duck, which she thought was great. It had a tender and delicious pomegranate glaze and succulent tender green beans. As a side dish we ordered the Bap Xao, grilled organic yellow corn with chili salt and lime. The corn was difficult to eat because it was cut into small ringlets, so your only alternative was to eat the corn with your fingers. The corn tasted like it had been boiled and coated in Old Bay Crab Boil.\u003c/p>\n\u003cp>Our dessert was another step into poor dining. We ordered two items from the dessert menu, beignets and mung bean cheesecake with vanilla ice cream and ginger sauce. I just can’t tell you how hard it is for me to write such a negative review, I keep asking myself, “What’s wrong with me?” However, when I think about who was in the room maybe that is the answer. Most of the guests appeared to be tourists, and that’s not to say a tourist doesn’t know good food, but maybe, just maybe, tourists are directed to this establishment. Notice I’m moving away from using the term or language of calling LE COLONIAL A RESTAURANT.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david-schaefer.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Firm Communications Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bill’s Place\u003cbr>\n\u003cstrong>Reviewed Le Colonial:\u003c/strong> Saturday, August 19, 2006\u003c/p>\n\u003cp>“Hidden Gem Leaves Lasting Impression”\u003c/p>\n\u003cp>To call Le Colonial a Vietnamese restaurant is really unfair. The unique Asian-French cuisine seems to draw its inspiration from, not only colonial Vietnam, but also China, Thailand, and other exotic Asian destinations.\u003c/p>\n\u003cp>The experience, however, does not even begin with the food, but rather when you enter the restaurant, which is hidden in an alley a few blocks from Union Square. Patrons climb a wide limestone staircase and then walk across an open-air, glass-canopied patio and then enter through two large doors.\u003c/p>\n\u003cp>We had arrived before our two guests, so the staff invited us up to the large, upstairs lounge. The lounge has a separate food menu and offers a number of tropical and Asian-inspired cocktails. Although the old Trader Vic’s space is starting to show its age with some well-worn furniture and chipped walls, the décor is dark and inviting. We sipped on our drinks in an overstuffed couch and enjoyed previewing a menu before our meal.\u003c/p>\n\u003cp>When our guests arrived, we sauntered back downstairs into the formal dining room and were greeted promptly by our server. The attentive wait staff at Le Colonial performed amazingly from start to finish, and the service was matched only by the quality and taste of the food. Because no one in our party had eaten at the restaurant, we quizzed the waiter for his favorites. Rather than making the simple suggestion of a tasting plate, he offered his favorites from all sections of the menu. He also helped guide us in the number of plates to order for our table size. Oftentimes, waiters will recommend too many dishes, but his recommendations were spot on.\u003c/p>\n\u003cp>The restaurant boasts an extensive wine list, and the waiter enlisted the help of the sommelier. After spending a few minutes discussing our tastes in wine, and clearly having a great sense of the chef’s menu, he recommended a Pinot Noir not even on the menu. The wine had just arrived, and he had sampled it a few days earlier. The bottle choice complemented our wide array of flavors throughout the night and left us talking about it — and the recommendation –throughout the evening.\u003c/p>\n\u003cp>Le Colonial serves its food family-style, and to really capture the variety of influences and flavors this kitchen serves up, your party should number at least four guests, so you can sample a number of different dishes. On our recent visit, our party of four had three appetizers, four main dishes, three sides and four desserts — although it was tough to get anyone to share their dessert!\u003cbr>\nThe appetizer portion of the menu is split into two parts, rolls and appetizers. Our table thoroughly enjoyed the soft rice paper rolls filled with poached prawns, rice noodles, bean sprouts, mint and cilantro, served with a peanut dipping sauce, our waiter’s recommendation. While you can find rolls at most Vietnamese restaurants, this definitely stood out — the cool rice paper roll, the large meaty, fresh-tasting prawns, the crunch of the veggies, and the strong mint and cilantro finishing off the taste. We agreed we could eat them without the peanut dipping sauce, but it certainly added another layer of taste and texture to this great starter.\u003c/p>\n\u003cp>We also enjoyed the minced Oregon County Farms beef tenderloin flavored with lemongrass and peanut, wrapped in a grape leaf and grilled, and served with scallion oil and toasted peanuts. The chef has taken a traditional Vietnamese dish –- Beef La Lot — and taken it to a more sophisticated level with the finer choice of meat and use of the grape leaf. Again, the spices seemed jump through leaf and into your mouth. This dish also demonstrated the kitchen pays close attention to details. One of the dinner guests pointed out an amazing vinaigrette dressing over the garnish. While many eaters may bypass the small greens on the side and head straight for the beef, the kitchen took the time to accompany the dish with a tangy side.\u003c/p>\n\u003cp>It’s tough to find any faults with our meal or experience, but the one dish that disappointed were the seared pot stickers filled with scallops, ginger, and herbs, and served with a sesame-citrus sauce. Unlike our other appetizers, the flavors were more subdued, and we agreed the pot sticker wrappers could have been crispier and less soggy.\u003c/p>\n\u003cp>The main courses we sampled included a number of Asian inspirations. All arrived at the table at once and did not come in stages. The good news is that this allowed us to try a number of flavors at once. The bad news is the plates barely fit on the table and forced us to solve a puzzle every time we picked up a dish and passed it around.\u003c/p>\n\u003cp>The coconut curry with black tiger prawns, mangoes, eggplant, and Asian basil was a big winner. The kitchen took a Thai staple, and again, brought to a different level with its unique take. The meaty tiger prawns were cooked to perfection and sat in a yellow curry sauce that showed off a variety of flavors and left just enough of a burn in your mouth to remind you that you had just eaten curry. The sweetness of the mangoes were a tremendous balance to the spice, and rather than including boiled white potatoes, the dish used what tasted like sweet potatoes. I enjoyed this dish so much that I could not waste a drop of the curry after we had finished the bowl and poured the remaining contents over the sticky, jasmine rice.\u003c/p>\n\u003cp>The chef’s mastery of spice and flavors was at work again with the roasted Peking duck breast with a pomegranate glaze served with sautéed green beans, sliced pineapple, and five-spice duck confit. The chef transformed this traditional Chinese and San Francisco favorite into another unique tasting experience. The sweetness of the pineapple paired with the spices and pomegranate glaze worked extremely well. The green beans added nice color to this very pretty looking dish.\u003c/p>\n\u003cp>There was nothing pretty about the evening special: a two-pound grilled fresh Maine lobster. The kitchen had broken the lobster into large pieces, but generally left it whole. Though it required some work, the meat was sweet and tasted extremely fresh. Rather than trying to do anything to the dish, the kitchen smartly left the lobster alone. Given how great it tasted, we had no qualms working for this portion of the meal and making a bit of a mess.\u003c/p>\n\u003cp>Our final dish was cubes of beef tenderloin wok-tossed in garlic and soy sauce served with organic watercress tomatoes and crispy potatoes. The meat was juicy and extremely tender. The flavors were subdued with this dish, but they highlighted the great taste of the beef and complemented it well. The surprise was the potato chips. It was an unexpected accompaniment, but they were very good. Thinly cut and fried to a crispy golden brown, they were a nice touch and also added some texture to the dish.\u003c/p>\n\u003cp>I would be remiss in not mentioning the sides. You should not miss the wok-tossed blue lake green beans with a garlic-soy sauce. Quickly blanched, the beans retained their crispy crunch and were lightly tossed in the garlic soy sauce. If your mother still lectures you about eating veggies, this is the way to do it. The grilled organic yellow corn with chili, salt, and lime was a close second to the green beans. Cut into small pieces of the cob, the corn was extremely sweet, but carried a strong kick from the chili powder. The hints of salt and lime were a perfect complement to spice.\u003c/p>\n\u003cp>Although diners can share their desserts, our table seemed to zero in on what we wanted, and no one seemed in a hurry to share. The big hit seemed to be the petite beignets. Although one might have guessed from the name that the beignets would be on the small side, the dish consisted of three large beignets, each a different flavor: chocolate, glazed, and sugar. They were then topped with a fruit topping and whipped cream. The beignets were warm and puffy in the middle and everything you would want from a doughy dessert. The mango and berry crêpes were a nice, subtle, and sweet ending to the evening for one of our guests. The fried ice cream with bananas, chocolate sauce, and caramel was a little disappointing. While it tasted great, we had hoped the ice cream would not have completely melted inside the crispy wrapping. Instead, when we opened the fried phyllo dough, the melted ice cream ran all over the dish. It is difficult to fry ice cream and not melt it, but it can be done.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>From the grand entrance into the restaurant, to the lounge, to the dining room, and to the food, Le Colonial is an elegant and sophisticated experience. A well-trained, attentive wait staff reinforces that image, as does the bill. Our tab, without our great wine choice, was more than $80 per person. If it’s a special occasion — or you just need an excuse to dine in a nice restaurant — this would be a great choice. Whether it’s the space itself or the unique and complicated flavors of food, it’s easy to see why this is not your neighborhood Vietnamese restaurant.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong> Location:\u003c/strong>\r\n20 Cosmo Place (at Taylor Street)\r\nSan Francisco, CA 94109\r\n\u003cstrong> Phone:\u003c/strong> 415-931-3600\r\n\u003cstrong> Website:\u003c/strong> \u003ca href=\"http://www.lecolonialsf.com\" target=\"_blank\" rel=\"noopener\">www.lecolonialsf.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
"status": "publish",
"parent": 0,
"modified": 1727717129,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 39,
"wordCount": 2988
},
"headData": {
"title": "Le Colonial: Reviews [CLOSED] | KQED",
"description": " Location:\r\n20 Cosmo Place (at Taylor Street)\r\nSan Francisco, CA 94109\r\n Phone: 415-931-3600\r\n Website: www.lecolonialsf.com\r\nReviewed: Summer 2006",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Le Colonial: Reviews [CLOSED]",
"datePublished": "2006-10-26T19:03:32-07:00",
"dateModified": "2024-09-30T10:25:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/165/le-colonial-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp205iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong> Le Colonial Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=167\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/26/check-please-bay-area-season-2-episode-5-205/\">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/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>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial17.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial19.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lecolonial21.jpg\" alt=\"Le Colonial\" hspace=\"3\">\u003cbr>\nBanh Xeo Tom: Crispy Rice Crêpe with Lobster; Ca Nuong: Grilled Sturgeon Marinated in Lemongrass and Chilies Served with Curry and Rice Noodles; Woked Whole Lobster\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/lawrence-helman.jpg\" alt=\"Lawrence\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Lawrence\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner & Documentary Producer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Le Colonial\u003cstrong>\u003cbr>\nReviewed Le Colonial:\u003c/strong> Saturday, August 12, 2006\u003c/p>\n\u003cp>From the moment you step inside Le Colonial, (on the first-time, difficult-to-find, alley street, Cosmo Place in the Union Square/Tenderloin section of downtown), you know that the evening will be a special one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First of all the building is fantastic. It is a Spanish style, gable-roofed, warm building with high, carved-wood ceilings, and rich wooden carvings on the walls, and magnificent terra cotta tile underfoot. You walk (or take an elevator) to the second floor, which is in a semi open air space with a modern glass roof. This section is for dining, or waiting for your other diners, or drinks on classic rattan upholstered patio furniture –- all very high end and most comfortable. Overhead heaters are in place for those chilly nights when you still wish to be outside. They have thought of everything.\u003c/p>\n\u003cp>The main dining room on the second floor is like a film set right out of \u003ci>Casablanca\u003c/i> or \u003ci>Indochine\u003c/i>. It drips dark mahogany with a lacquered tin ceiling with fans and decorative lampshades. The room is hushed and lighting is perfect. Most inviting.\u003c/p>\n\u003cp>The servers present the menu and are friendly and most knowledgeable about the Vietnamese menu items. We were presented with the Summer Menu 2006. The servers’ uniforms –-black and loose fitting — are sorely in need of an update or, better yet, a more fitted look. The black hospital-like style makes the servers look unkempt but uniform.\u003c/p>\n\u003cp>I went with my friend Lisa and we started with two appetizers. Banh Xeo Tom: a crispy rice crêpe with lobster, prawns, bean sprouts, and lettuce cups. Fantastic taste, but the presentation was in need of help, as the lettuce cups overpowered the crêpes and actually hid them. A larger plate and maybe having the crêpes sit in the lettuce would make it look more appealing. But the taste was superb.\u003c/p>\n\u003cp>Next we had, Thit Bo Noung: braised short rib glazed with honey and ginger and served with an organic watercress salad. Fantastic taste. The meat just fell off the bone. Great taste and presentation. A fine mix of ginger and honey on a bed of watercress. YUMM.\u003c/p>\n\u003cp>The dishes were brought and cleared at just the right speed with no hovering servers. The staff was well mannered and friendly.\u003c/p>\n\u003cp>Then the main courses arrived. Ca Nuong: grilled sturgeon, marinated in lemongrass, chilies, and curry and served over rice noodles. I rarely see sturgeon on menus in the Bay Area, so when I do see it, I have to order it. I love the taste and the texture of the fish. The presentation is grilled on skewers and served over rice noodles and those damn lettuce cups. They prompt you to make a fish taco. The taste was great, but with the flimsy lettuce cups (again) and the sauce, it just makes a mess. So, I recommend to just eat the fish on the bed of noodles and have a great time with the sturgeon. Yumm. The fish was grilled to perfection.\u003c/p>\n\u003cp>Mi Vit: roasted Peking duck breast with pomegranate glaze, served with green beans and pineapple. This dish was most disappointing. The presentation was excellent as it was served on a bed of green beans. (Thankfully there were no lettuce cups.) The description promised pomegranate glaze, but there was none to taste in the dish. The sliced duck was a bit fatty, and the cubed pineapple overpowered the other flavors on the duck. Each pineapple chunk fought for dominance and the tartness did not complement the taste of the duck at all. I would not order this dish again.\u003c/p>\n\u003cp>Without wine or dessert the bill for two was $100. Kind of pricey, but I would definitely go back there again on a special occasion. Most accommodating and knowledgeable staff.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacqueline-debose.jpg\" alt=\"Jacqueline\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jacqueline\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Executive Director of Senior Nutrition Program\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Rouge\u003cbr>\n\u003cstrong>Reviewed Le Colonial:\u003c/strong> Tuesday, August 15, 2006\u003c/p>\n\u003cp>I don’t know where to start. I know: I’ll start with the good things\u003cbr>\ngreat décor, excellent duck. Now for the less than good things. The wait staff was not very cooperative regarding my request for a flashlight, because the lighting was so poor that me and my guest couldn’t read the menu. After several tries, the waiter produced a key light, which wasn’t adequate. I resorted to having my friends read me sections of the menu. The noise level was very high one because the tables were very close and also because guests, who were using the upstairs bar area before coming to dinner, were often talking with the same level that one talks at when they’re in a crowded bar lounge.\u003c/p>\n\u003cp>We started our meal with the Sampler Appetizer. I have never had a spring roll so dry, tough, and hard. The crab cake was not a crab cake, rather it was a soft and wet mound of crab with a binding that was not easy to identify. We thought that the food was prepared and reheated in a microwave, because our food was presented to us within minutes of our placing our order. This is really hard for me to write because I’m thinking maybe I just don’t get it: why are all these people in here for this terrible food? Where are the Vietnamese? If it’s that great of a meal why aren’t they here? We decided that this is a tourist destination stop, a place recommended by the front desk of nearby hotels. Is there a kickback to hotel staff? There was no feeling of neighborhood or community dining. To add insult to injury, our wait staff person announced, in a gentle way, “Thank you for coming” and stood at our table as a gesture of “you don’t have to go home, you just have to get out of here.”\u003c/p>\n\u003cp>My entree for the evening was Cuu Nuong or grilled lamb chops with braised eggplant and mint-apple salad. This dish was covered with a wilted bed of greens the eggplant was overcooked, which made the taste indecipherable. My guest #1 ordered the Ca Nuong, grilled sturgeon. She thought that the fish was frozen and the spicy cucumber sauce ended up being a tomato sauce with not a hint of cucumbers. Guest #2 ordered the Mi Vit, roasted Peking duck, which she thought was great. It had a tender and delicious pomegranate glaze and succulent tender green beans. As a side dish we ordered the Bap Xao, grilled organic yellow corn with chili salt and lime. The corn was difficult to eat because it was cut into small ringlets, so your only alternative was to eat the corn with your fingers. The corn tasted like it had been boiled and coated in Old Bay Crab Boil.\u003c/p>\n\u003cp>Our dessert was another step into poor dining. We ordered two items from the dessert menu, beignets and mung bean cheesecake with vanilla ice cream and ginger sauce. I just can’t tell you how hard it is for me to write such a negative review, I keep asking myself, “What’s wrong with me?” However, when I think about who was in the room maybe that is the answer. Most of the guests appeared to be tourists, and that’s not to say a tourist doesn’t know good food, but maybe, just maybe, tourists are directed to this establishment. Notice I’m moving away from using the term or language of calling LE COLONIAL A RESTAURANT.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david-schaefer.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Law Firm Communications Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bill’s Place\u003cbr>\n\u003cstrong>Reviewed Le Colonial:\u003c/strong> Saturday, August 19, 2006\u003c/p>\n\u003cp>“Hidden Gem Leaves Lasting Impression”\u003c/p>\n\u003cp>To call Le Colonial a Vietnamese restaurant is really unfair. The unique Asian-French cuisine seems to draw its inspiration from, not only colonial Vietnam, but also China, Thailand, and other exotic Asian destinations.\u003c/p>\n\u003cp>The experience, however, does not even begin with the food, but rather when you enter the restaurant, which is hidden in an alley a few blocks from Union Square. Patrons climb a wide limestone staircase and then walk across an open-air, glass-canopied patio and then enter through two large doors.\u003c/p>\n\u003cp>We had arrived before our two guests, so the staff invited us up to the large, upstairs lounge. The lounge has a separate food menu and offers a number of tropical and Asian-inspired cocktails. Although the old Trader Vic’s space is starting to show its age with some well-worn furniture and chipped walls, the décor is dark and inviting. We sipped on our drinks in an overstuffed couch and enjoyed previewing a menu before our meal.\u003c/p>\n\u003cp>When our guests arrived, we sauntered back downstairs into the formal dining room and were greeted promptly by our server. The attentive wait staff at Le Colonial performed amazingly from start to finish, and the service was matched only by the quality and taste of the food. Because no one in our party had eaten at the restaurant, we quizzed the waiter for his favorites. Rather than making the simple suggestion of a tasting plate, he offered his favorites from all sections of the menu. He also helped guide us in the number of plates to order for our table size. Oftentimes, waiters will recommend too many dishes, but his recommendations were spot on.\u003c/p>\n\u003cp>The restaurant boasts an extensive wine list, and the waiter enlisted the help of the sommelier. After spending a few minutes discussing our tastes in wine, and clearly having a great sense of the chef’s menu, he recommended a Pinot Noir not even on the menu. The wine had just arrived, and he had sampled it a few days earlier. The bottle choice complemented our wide array of flavors throughout the night and left us talking about it — and the recommendation –throughout the evening.\u003c/p>\n\u003cp>Le Colonial serves its food family-style, and to really capture the variety of influences and flavors this kitchen serves up, your party should number at least four guests, so you can sample a number of different dishes. On our recent visit, our party of four had three appetizers, four main dishes, three sides and four desserts — although it was tough to get anyone to share their dessert!\u003cbr>\nThe appetizer portion of the menu is split into two parts, rolls and appetizers. Our table thoroughly enjoyed the soft rice paper rolls filled with poached prawns, rice noodles, bean sprouts, mint and cilantro, served with a peanut dipping sauce, our waiter’s recommendation. While you can find rolls at most Vietnamese restaurants, this definitely stood out — the cool rice paper roll, the large meaty, fresh-tasting prawns, the crunch of the veggies, and the strong mint and cilantro finishing off the taste. We agreed we could eat them without the peanut dipping sauce, but it certainly added another layer of taste and texture to this great starter.\u003c/p>\n\u003cp>We also enjoyed the minced Oregon County Farms beef tenderloin flavored with lemongrass and peanut, wrapped in a grape leaf and grilled, and served with scallion oil and toasted peanuts. The chef has taken a traditional Vietnamese dish –- Beef La Lot — and taken it to a more sophisticated level with the finer choice of meat and use of the grape leaf. Again, the spices seemed jump through leaf and into your mouth. This dish also demonstrated the kitchen pays close attention to details. One of the dinner guests pointed out an amazing vinaigrette dressing over the garnish. While many eaters may bypass the small greens on the side and head straight for the beef, the kitchen took the time to accompany the dish with a tangy side.\u003c/p>\n\u003cp>It’s tough to find any faults with our meal or experience, but the one dish that disappointed were the seared pot stickers filled with scallops, ginger, and herbs, and served with a sesame-citrus sauce. Unlike our other appetizers, the flavors were more subdued, and we agreed the pot sticker wrappers could have been crispier and less soggy.\u003c/p>\n\u003cp>The main courses we sampled included a number of Asian inspirations. All arrived at the table at once and did not come in stages. The good news is that this allowed us to try a number of flavors at once. The bad news is the plates barely fit on the table and forced us to solve a puzzle every time we picked up a dish and passed it around.\u003c/p>\n\u003cp>The coconut curry with black tiger prawns, mangoes, eggplant, and Asian basil was a big winner. The kitchen took a Thai staple, and again, brought to a different level with its unique take. The meaty tiger prawns were cooked to perfection and sat in a yellow curry sauce that showed off a variety of flavors and left just enough of a burn in your mouth to remind you that you had just eaten curry. The sweetness of the mangoes were a tremendous balance to the spice, and rather than including boiled white potatoes, the dish used what tasted like sweet potatoes. I enjoyed this dish so much that I could not waste a drop of the curry after we had finished the bowl and poured the remaining contents over the sticky, jasmine rice.\u003c/p>\n\u003cp>The chef’s mastery of spice and flavors was at work again with the roasted Peking duck breast with a pomegranate glaze served with sautéed green beans, sliced pineapple, and five-spice duck confit. The chef transformed this traditional Chinese and San Francisco favorite into another unique tasting experience. The sweetness of the pineapple paired with the spices and pomegranate glaze worked extremely well. The green beans added nice color to this very pretty looking dish.\u003c/p>\n\u003cp>There was nothing pretty about the evening special: a two-pound grilled fresh Maine lobster. The kitchen had broken the lobster into large pieces, but generally left it whole. Though it required some work, the meat was sweet and tasted extremely fresh. Rather than trying to do anything to the dish, the kitchen smartly left the lobster alone. Given how great it tasted, we had no qualms working for this portion of the meal and making a bit of a mess.\u003c/p>\n\u003cp>Our final dish was cubes of beef tenderloin wok-tossed in garlic and soy sauce served with organic watercress tomatoes and crispy potatoes. The meat was juicy and extremely tender. The flavors were subdued with this dish, but they highlighted the great taste of the beef and complemented it well. The surprise was the potato chips. It was an unexpected accompaniment, but they were very good. Thinly cut and fried to a crispy golden brown, they were a nice touch and also added some texture to the dish.\u003c/p>\n\u003cp>I would be remiss in not mentioning the sides. You should not miss the wok-tossed blue lake green beans with a garlic-soy sauce. Quickly blanched, the beans retained their crispy crunch and were lightly tossed in the garlic soy sauce. If your mother still lectures you about eating veggies, this is the way to do it. The grilled organic yellow corn with chili, salt, and lime was a close second to the green beans. Cut into small pieces of the cob, the corn was extremely sweet, but carried a strong kick from the chili powder. The hints of salt and lime were a perfect complement to spice.\u003c/p>\n\u003cp>Although diners can share their desserts, our table seemed to zero in on what we wanted, and no one seemed in a hurry to share. The big hit seemed to be the petite beignets. Although one might have guessed from the name that the beignets would be on the small side, the dish consisted of three large beignets, each a different flavor: chocolate, glazed, and sugar. They were then topped with a fruit topping and whipped cream. The beignets were warm and puffy in the middle and everything you would want from a doughy dessert. The mango and berry crêpes were a nice, subtle, and sweet ending to the evening for one of our guests. The fried ice cream with bananas, chocolate sauce, and caramel was a little disappointing. While it tasted great, we had hoped the ice cream would not have completely melted inside the crispy wrapping. Instead, when we opened the fried phyllo dough, the melted ice cream ran all over the dish. It is difficult to fry ice cream and not melt it, but it can be done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From the grand entrance into the restaurant, to the lounge, to the dining room, and to the food, Le Colonial is an elegant and sophisticated experience. A well-trained, attentive wait staff reinforces that image, as does the bill. Our tab, without our great wine choice, was more than $80 per person. If it’s a special occasion — or you just need an excuse to dine in a nice restaurant — this would be a great choice. Whether it’s the space itself or the unique and complicated flavors of food, it’s easy to see why this is not your neighborhood Vietnamese restaurant.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/165/le-colonial-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"label": "checkplease_9339"
},
"checkplease_166": {
"type": "posts",
"id": "checkplease_166",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "166",
"score": null,
"sort": [
1161914554000
]
},
"guestAuthors": [],
"slug": "le-colonial-recipe",
"title": "Le Colonial: Recipe",
"publishDate": 1161914554,
"format": "aside",
"headTitle": "Le Colonial: Recipe | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Le Colonial Restaurant: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=167\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=165\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Joe Villanueva\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Thit Heo Nuong\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nMarinade for grilled pork chops\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1/2 cup fish sauce\u003cbr>\n1/2 cup sugar\u003cbr>\n2 tablespoons minced ginger\u003cbr>\n2 tablespoons minced garlic\u003cbr>\n1 Fresno chili\u003cbr>\n1 cup chopped shallot\u003cbr>\n1 can coconut juice\u003cbr>\n1 cup water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Put first seven ingredients into blender and purée.\u003c/p>\n\u003cp>2. Add remaining cup of water and stir.\u003c/p>\n\u003cp>3. Pour over pork chops and let them marinate overnight.\u003c/p>\n\u003cp>4. Bring the pork chops to room temperature and grill to medium or desired doneness, about 4-5 minutes on each side.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Remove the pork chops from grill and let rest, covered in aluminum foil, before serving. Serve with steamed rice and enjoy.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Thit Heo Nuong\n\u003cstrong>Recipe Chef:\u003c/strong> Joe Villanueva\n\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese\n\u003cstrong>Food Category:\u003c/strong> Main Course\n\u003cstrong>Recipe Description:\u003c/strong> Marinade for grilled pork chops",
"status": "publish",
"parent": 0,
"modified": 1725668593,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 14,
"wordCount": 141
},
"headData": {
"title": "Le Colonial: Recipe | KQED",
"description": "Recipe Name: Thit Heo Nuong\nRecipe Chef: Joe Villanueva\nType of Cuisine: Vietnamese\nFood Category: Main Course\nRecipe Description: Marinade for grilled pork chops",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Le Colonial: Recipe",
"datePublished": "2006-10-26T19:02:34-07:00",
"dateModified": "2024-09-06T17:23:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/166/le-colonial-recipe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Le Colonial Restaurant: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=167\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=165\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Joe Villanueva\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Thit Heo Nuong\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nMarinade for grilled pork chops\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1/2 cup fish sauce\u003cbr>\n1/2 cup sugar\u003cbr>\n2 tablespoons minced ginger\u003cbr>\n2 tablespoons minced garlic\u003cbr>\n1 Fresno chili\u003cbr>\n1 cup chopped shallot\u003cbr>\n1 can coconut juice\u003cbr>\n1 cup water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Put first seven ingredients into blender and purée.\u003c/p>\n\u003cp>2. Add remaining cup of water and stir.\u003c/p>\n\u003cp>3. Pour over pork chops and let them marinate overnight.\u003c/p>\n\u003cp>4. Bring the pork chops to room temperature and grill to medium or desired doneness, about 4-5 minutes on each side.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Remove the pork chops from grill and let rest, covered in aluminum foil, before serving. Serve with steamed rice and enjoy.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/166/le-colonial-recipe",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_12"
],
"label": "checkplease_9339"
},
"checkplease_162": {
"type": "posts",
"id": "checkplease_162",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "162",
"score": null,
"sort": [
1161802965000
]
},
"guestAuthors": [],
"slug": "its-not-easy-being-green",
"title": "It’s Not Easy Being Green",
"publishDate": 1161802965,
"format": "aside",
"headTitle": "It’s Not Easy Being Green | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>For this episode, called “Show D” on our schedules, I hung out in the greenroom with the guests for the first time. In doing this, I got the vibe of the show and could sometimes tell how the taping was going to go.\u003c/p>\n\u003cp>While sitting with the guests and participating in their chatter, I heard the same question over and over again: “Why is this called the greenroom? It’s not even green.” This was something I — an English major, writer, and voracious reader — could not answer, but I love word-origin research, so I called my friend — a true-blue Hollywood insider — to pick her brain.\u003c/p>\n\u003cp>Throughout her tenure on \u003ca href=\"http://www.televisionwithoutpity.com/show/star-trek/\" target=\"_blank\" rel=\"noopener\">\u003ci>Star Trek: Enterprise\u003c/i>\u003c/a>, Trek Throat gave me inside information on the show, answered my dumbest “how does television work?” questions, and with filled me up with lots of industry gossip. This time, however, I had her completely flummoxed. She wrote me, “Sorry I can’t really help. I’ve just never heard an explanation for it, which is strange because all those things have explanations.”That path cold but spurred on by the intoxicating pursuit of knowledge, I did what most of us in this Internet age do, I Googled it.\u003c/p>\n\u003cp>As most of us know, the greenroom — sometimes incorrectly spelled as “green room” — is a room where performers or guests hang out to relax (or vomit from nerves) before going on stage or set. The word first appeared in 1701 in a publication written by Colley Cibber, a Drury Lane dramatist and actor. The original reference reads, “I do know London pretty well, and the Side-box, Sir, and behind the Scenes; ay, and the Green-Room, and all the Girls and Women~Actresses there” and is found in Cibber’s comedy, \u003ci>Love Makes a Man\u003c/i>.\u003c/p>\n\u003cp>I recalled references to green baize in Jane Austen’s 1814 novel, \u003ci>Mansfield Park\u003c/i>. The misbehaving cousins of perfectly angelic and perfectly boring Fanny Price were getting up a play in their uncle’s absence. Back in the day when “play acting” was considered a shameful and degrading profession, the writing was already on the wall for the Bertram family. More to the point, Fanny’s cousins and friends are building a stage and particularly want green baize (a felt-like fabric used to cover billiard tables) for the green curtains. Why they couldn’t make curtains from any old fabric of whatever color is a mystery but must mean something. They also discuss having a greenroom: \u003c/p>\n\u003cblockquote>\u003cp>“…it is the very room for a theatre, precisely the shape and length for it; and the doors at the farther end, communicating with each other, as they may be made to do in five minutes, by merely moving the bookcase in my father’s room, is the very thing we could have desired, if we had sat down to wish for it; and my father’s room will be an excellent greenroom. It seems to join the billiard-room on purpose.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.word-detective.com/091400.html\" target=\"_blank\" rel=\"noopener\"> Word Detective\u003c/a> states that there is a belief that the room was painted green to soothe the the performers eyes after spending so much time looking into the bright, harsh lights on stage. Word Detective also offers, “A related (but not quite as likely) theory proposes that since limelight is itself slightly greenish, it made sense for actors to apply their makeup in a room with green walls,” and finally concludes with: \u003c/p>\n\u003cblockquote>\u003cp>There are other theories about “green room,” such as the suggestion that artificial grass was originally stored there (unlikely, as props usually have their own storage area), but until someone comes up with something better (and some documentation would be nice), I’ll stick with the “easy on your eyes” explanation of “green room.”\u003c/p>\u003c/blockquote>\n\u003cp>Merriam-Webster’s site offers a transcription from the WAMC public radio show, \u003ca href=\"http://www.m-w.com/cgi-bin/wftwarch.pl?030906\" target=\"_blank\" rel=\"noopener\">“Word for the Wise”\u003c/a>, which explains theories but gives no solid answer: \u003c/p>\n\u003cblockquote>\u003cp>Although there are plenty of colorful theories purporting to explain the origin of the term (the room was painted green in order to ease the strain of bright stage lighting; acting companies in Shakespeare’s day were said to have worn green livery; stage shrubbery was once stored there), in fact, the origin of the term remains uncertain.\u003c/p>\u003c/blockquote>\n\u003cp>Well, great. There’s nothing like getting hot on the trail of something only to find that there doesn’t seem to be any definitive answer. As a side-note, this research made me look up the origin of “limelight,” which I will save for another week. Can you stand the suspense?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"blocks": [],
"excerpt": "As most of us know, the greenroom -- sometimes incorrectly spelled as \"green room\" -- is a room where performers or guests hang out to relax (or vomit from nerves) before going on stage or set.",
"status": "publish",
"parent": 0,
"modified": 1725668615,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 810
},
"headData": {
"title": "It’s Not Easy Being Green | KQED",
"description": "As most of us know, the greenroom -- sometimes incorrectly spelled as "green room" -- is a room where performers or guests hang out to relax (or vomit from nerves) before going on stage or set.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "It’s Not Easy Being Green",
"datePublished": "2006-10-25T12:02:45-07:00",
"dateModified": "2024-09-06T17:23:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/162/its-not-easy-being-green",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For this episode, called “Show D” on our schedules, I hung out in the greenroom with the guests for the first time. In doing this, I got the vibe of the show and could sometimes tell how the taping was going to go.\u003c/p>\n\u003cp>While sitting with the guests and participating in their chatter, I heard the same question over and over again: “Why is this called the greenroom? It’s not even green.” This was something I — an English major, writer, and voracious reader — could not answer, but I love word-origin research, so I called my friend — a true-blue Hollywood insider — to pick her brain.\u003c/p>\n\u003cp>Throughout her tenure on \u003ca href=\"http://www.televisionwithoutpity.com/show/star-trek/\" target=\"_blank\" rel=\"noopener\">\u003ci>Star Trek: Enterprise\u003c/i>\u003c/a>, Trek Throat gave me inside information on the show, answered my dumbest “how does television work?” questions, and with filled me up with lots of industry gossip. This time, however, I had her completely flummoxed. She wrote me, “Sorry I can’t really help. I’ve just never heard an explanation for it, which is strange because all those things have explanations.”That path cold but spurred on by the intoxicating pursuit of knowledge, I did what most of us in this Internet age do, I Googled it.\u003c/p>\n\u003cp>As most of us know, the greenroom — sometimes incorrectly spelled as “green room” — is a room where performers or guests hang out to relax (or vomit from nerves) before going on stage or set. The word first appeared in 1701 in a publication written by Colley Cibber, a Drury Lane dramatist and actor. The original reference reads, “I do know London pretty well, and the Side-box, Sir, and behind the Scenes; ay, and the Green-Room, and all the Girls and Women~Actresses there” and is found in Cibber’s comedy, \u003ci>Love Makes a Man\u003c/i>.\u003c/p>\n\u003cp>I recalled references to green baize in Jane Austen’s 1814 novel, \u003ci>Mansfield Park\u003c/i>. The misbehaving cousins of perfectly angelic and perfectly boring Fanny Price were getting up a play in their uncle’s absence. Back in the day when “play acting” was considered a shameful and degrading profession, the writing was already on the wall for the Bertram family. More to the point, Fanny’s cousins and friends are building a stage and particularly want green baize (a felt-like fabric used to cover billiard tables) for the green curtains. Why they couldn’t make curtains from any old fabric of whatever color is a mystery but must mean something. They also discuss having a greenroom: \u003c/p>\n\u003cblockquote>\u003cp>“…it is the very room for a theatre, precisely the shape and length for it; and the doors at the farther end, communicating with each other, as they may be made to do in five minutes, by merely moving the bookcase in my father’s room, is the very thing we could have desired, if we had sat down to wish for it; and my father’s room will be an excellent greenroom. It seems to join the billiard-room on purpose.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.word-detective.com/091400.html\" target=\"_blank\" rel=\"noopener\"> Word Detective\u003c/a> states that there is a belief that the room was painted green to soothe the the performers eyes after spending so much time looking into the bright, harsh lights on stage. Word Detective also offers, “A related (but not quite as likely) theory proposes that since limelight is itself slightly greenish, it made sense for actors to apply their makeup in a room with green walls,” and finally concludes with: \u003c/p>\n\u003cblockquote>\u003cp>There are other theories about “green room,” such as the suggestion that artificial grass was originally stored there (unlikely, as props usually have their own storage area), but until someone comes up with something better (and some documentation would be nice), I’ll stick with the “easy on your eyes” explanation of “green room.”\u003c/p>\u003c/blockquote>\n\u003cp>Merriam-Webster’s site offers a transcription from the WAMC public radio show, \u003ca href=\"http://www.m-w.com/cgi-bin/wftwarch.pl?030906\" target=\"_blank\" rel=\"noopener\">“Word for the Wise”\u003c/a>, which explains theories but gives no solid answer: \u003c/p>\n\u003cblockquote>\u003cp>Although there are plenty of colorful theories purporting to explain the origin of the term (the room was painted green in order to ease the strain of bright stage lighting; acting companies in Shakespeare’s day were said to have worn green livery; stage shrubbery was once stored there), in fact, the origin of the term remains uncertain.\u003c/p>\u003c/blockquote>\n\u003cp>Well, great. There’s nothing like getting hot on the trail of something only to find that there doesn’t seem to be any definitive answer. As a side-note, this research made me look up the origin of “limelight,” which I will save for another week. Can you stand the suspense?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/162/its-not-easy-being-green",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3731",
"checkplease_3733"
],
"label": "checkplease_9339"
},
"checkplease_159": {
"type": "posts",
"id": "checkplease_159",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "159",
"score": null,
"sort": [
1161305263000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-season-2-episode-4-204",
"title": "Check, Please! Bay Area: Season 2: Episode 4 (204)",
"publishDate": 1161305263,
"format": "aside",
"headTitle": "Check, Please! Bay Area: Season 2: Episode 4 (204) | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>Check, Please! Bay Area’s second season episode 4 (204) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pasta Moon\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=156\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=153\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=160\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Town Hall Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=157\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=154\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=161\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Suppenkuche\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=158\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=155\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH VIDEO ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/hBGOeh7RHlg&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/cp204iPod_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-season2c.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 Whitehaven, Sauvignon Blanc, Marlborough, New Zealand $20\u003c/strong>\u003cbr>\nThink sunshine in a bottle. This wine is a classic style of Sauvignon from New Zealand, sporting herbal notes combined with pink grapefruit and passionfruit flavors. It’s ideal with shellfish, chicken in a mustard sauce, or just for sipping while soaking in a bubble bath.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Pasta Moon\u003c/strong>\u003c/p>\n\u003cp>It’s worth the drive to Half Moon Bay simply to explore Pasta Moon’s all-Italian wine list. Not a huge tome that takes half the meal to navigate, it’s a manageable and well-chosen list that hovers around 150 bottles. Kudos to owner, Kim Levin, too who has a strong selection of half bottles. I’m a fan of these 375 ml sizes, which serve 2-3 glasses. Pick a white and red half bottle with your meal and make everyone at the table happy.\u003c/p>\n\u003cp>\u003cstrong>Sparina, Gavi di Gavi, Italy $17\u003c/strong> (half bottle)\u003cbr>\nA creamy but vibrant white made from the Cortese grape in northern Italy, it’s a great pick for Pasta Moon’s signature house made sausage pizza with forest mushrooms and gooey Fontina fondue topping. Magnifico!\u003c/p>\n\u003cp>\u003cstrong>Villa Antinori, Toscana, Italy $25\u003c/strong> (half bottle)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Antinori is a famous producer in central Italy and their Sangiovese-based red is juicy and spicy and a dream date with the restaurant’s Nilda’s Lasagna.\u003c/p>\n\n",
"blocks": [],
"excerpt": "Bay Area restaurants profiled and reviewed:\r\n1) \u003cstrong>Pasta Moon\u003c/strong>: | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=156\">restaurant information\u003c/a> | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=153\">reviews\u003c/a> | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=160\">recipe\u003c/a> |\r\n\r\n2) \u003cstrong>Town Hall Restaurant\u003c/strong>: | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=157\">restaurant information\u003c/a> | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=154\">reviews\u003c/a> | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=161\">recipe\u003c/a> |\r\n\r\n3) \u003cstrong>Suppenkuche\u003c/strong>: | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=158\">restaurant information\u003c/a> | \u003ca href=\"https://ww2.kqed.org/checkplease/?p=155\">reviews\u003c/a> |\r\n",
"status": "publish",
"parent": 0,
"modified": 1725668642,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 17,
"wordCount": 388
},
"headData": {
"title": "Check, Please! Bay Area: Season 2: Episode 4 (204) | KQED",
"description": "Bay Area restaurants profiled and reviewed:\r\n1) Pasta Moon: | restaurant information | reviews | recipe |\r\n\r\n2) Town Hall Restaurant: | restaurant information | reviews | recipe |\r\n\r\n3) Suppenkuche: | restaurant information | reviews |\r\n",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area: Season 2: Episode 4 (204)",
"datePublished": "2006-10-19T17:47:43-07:00",
"dateModified": "2024-09-06T17:24:02-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/159/check-please-bay-area-season-2-episode-4-204",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp204iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 4 (204) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pasta Moon\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=156\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=153\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=160\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Town Hall Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=157\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=154\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=161\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Suppenkuche\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=158\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=155\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH VIDEO ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/hBGOeh7RHlg&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"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/cp204iPod_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-season2c.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 Whitehaven, Sauvignon Blanc, Marlborough, New Zealand $20\u003c/strong>\u003cbr>\nThink sunshine in a bottle. This wine is a classic style of Sauvignon from New Zealand, sporting herbal notes combined with pink grapefruit and passionfruit flavors. It’s ideal with shellfish, chicken in a mustard sauce, or just for sipping while soaking in a bubble bath.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Pasta Moon\u003c/strong>\u003c/p>\n\u003cp>It’s worth the drive to Half Moon Bay simply to explore Pasta Moon’s all-Italian wine list. Not a huge tome that takes half the meal to navigate, it’s a manageable and well-chosen list that hovers around 150 bottles. Kudos to owner, Kim Levin, too who has a strong selection of half bottles. I’m a fan of these 375 ml sizes, which serve 2-3 glasses. Pick a white and red half bottle with your meal and make everyone at the table happy.\u003c/p>\n\u003cp>\u003cstrong>Sparina, Gavi di Gavi, Italy $17\u003c/strong> (half bottle)\u003cbr>\nA creamy but vibrant white made from the Cortese grape in northern Italy, it’s a great pick for Pasta Moon’s signature house made sausage pizza with forest mushrooms and gooey Fontina fondue topping. Magnifico!\u003c/p>\n\u003cp>\u003cstrong>Villa Antinori, Toscana, Italy $25\u003c/strong> (half bottle)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Antinori is a famous producer in central Italy and their Sangiovese-based red is juicy and spicy and a dream date with the restaurant’s Nilda’s Lasagna.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/159/check-please-bay-area-season-2-episode-4-204",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3731",
"checkplease_3733"
],
"tags": [
"checkplease_8411"
],
"featImg": "checkplease_17841",
"label": "checkplease_9339"
},
"checkplease_156": {
"type": "posts",
"id": "checkplease_156",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "156",
"score": null,
"sort": [
1161305165000
]
},
"guestAuthors": [],
"slug": "pasta-moon-restaurant-info",
"title": "Pasta Moon: Restaurant Info",
"publishDate": 1161305165,
"format": "aside",
"headTitle": "Pasta Moon: Restaurant Info | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Pasta Moon\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=153\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/19/check-please-bay-area-season-2-episode-4-204/\">full episode video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=160\">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/cp204iPod_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/pastamoon1.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon10.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon4.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon13.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon2.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon11.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n315 Main Street (near Stone Pine Road)\u003cbr>\nHalf Moon Bay, CA 94019\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=pasta+moon+restaurant+half+moon+bay&layer=&ie=UTF8&z=17&ll=37.46556,-122.429291&spn=0.006148,0.008304&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> 650-726-5125\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:kim@pastamoon.com\">kim@pastamoon.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.pastamoon.com\" target=\"_blank\" rel=\"noopener\">www.pastamoon.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Kim Levin\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Kim Levin\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Butternut Squash Ravioli, Lasagna\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $18\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1 bottle for two people, 2 bottles for four or more\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am- 2:30pm (lunch); 5:30pm-9:30pm (dinner)\u003cbr>\nTuesday: 11:30am- 2:30pm (lunch); 5:30pm-9:30pm (dinner)\u003cbr>\nWednesday: 11:30am- 2:30pm (lunch); 5:30pm-9:30pm (dinner)\u003cbr>\nThursday: 11:30am- 2:30pm (lunch); 5:30pm-9:30pm (dinner)\u003cbr>\nFriday: 11:30am- 2:30pm (lunch); 5:30pm-9:30pm (dinner)\u003cbr>\nSaturday: 12:00pm- 3:00pm (lunch); 5:30pm-10:00pm (dinner)\u003cbr>\nSunday: 12:00pm- 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> $35-$60\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance do you require reservations be made?\u003c/strong> One week in advance is plenty of time\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, jazz on Friday nights\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n315 Main Street (near Stone Pine Road)\r\nHalf Moon Bay, CA 94019\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=pasta+moon+restaurant+half+moon+bay&layer=&ie=UTF8&z=17&ll=37.46556,-122.429291&spn=0.006148,0.008304&om=1&iwloc=A\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 650-726-5125\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.pastamoon.com\" target=\"_blank\" rel=\"noopener\">www.pastamoon.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=153\">Reviews\u003c/a>",
"status": "publish",
"parent": 0,
"modified": 1725668653,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 295
},
"headData": {
"title": "Pasta Moon: Restaurant Info | KQED",
"description": "Location:\r\n315 Main Street (near Stone Pine Road)\r\nHalf Moon Bay, CA 94019\r\nmap\r\nPhone: 650-726-5125\r\nWebsite: www.pastamoon.com\r\nType of Cuisine: Italian\r\nReviews",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pasta Moon: Restaurant Info",
"datePublished": "2006-10-19T17:46:05-07:00",
"dateModified": "2024-09-06T17:24:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/156/pasta-moon-restaurant-info",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp204iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pasta Moon\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=153\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/19/check-please-bay-area-season-2-episode-4-204/\">full episode video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=160\">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/cp204iPod_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/pastamoon1.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon10.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon4.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon13.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon2.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon11.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n315 Main Street (near Stone Pine Road)\u003cbr>\nHalf Moon Bay, CA 94019\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=pasta+moon+restaurant+half+moon+bay&layer=&ie=UTF8&z=17&ll=37.46556,-122.429291&spn=0.006148,0.008304&om=1&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-726-5125\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:kim@pastamoon.com\">kim@pastamoon.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.pastamoon.com\" target=\"_blank\" rel=\"noopener\">www.pastamoon.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Kim Levin\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Kim Levin\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Butternut Squash Ravioli, Lasagna\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $18\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1 bottle for two people, 2 bottles for four or more\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am- 2:30pm (lunch); 5:30pm-9:30pm (dinner)\u003cbr>\nTuesday: 11:30am- 2:30pm (lunch); 5:30pm-9:30pm (dinner)\u003cbr>\nWednesday: 11:30am- 2:30pm (lunch); 5:30pm-9:30pm (dinner)\u003cbr>\nThursday: 11:30am- 2:30pm (lunch); 5:30pm-9:30pm (dinner)\u003cbr>\nFriday: 11:30am- 2:30pm (lunch); 5:30pm-9:30pm (dinner)\u003cbr>\nSaturday: 12:00pm- 3:00pm (lunch); 5:30pm-10:00pm (dinner)\u003cbr>\nSunday: 12:00pm- 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> $35-$60\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express, Discover\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>How far in advance do you require reservations be made?\u003c/strong> One week in advance is plenty of time\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, jazz on Friday nights\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/156/pasta-moon-restaurant-info",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3741",
"checkplease_3738"
],
"tags": [
"checkplease_2106"
],
"label": "checkplease_9339"
},
"checkplease_153": {
"type": "posts",
"id": "checkplease_153",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "153",
"score": null,
"sort": [
1161305074000
]
},
"guestAuthors": [],
"slug": "pasta-moon-reviews",
"title": "Pasta Moon: Reviews",
"publishDate": 1161305074,
"format": "aside",
"headTitle": "Pasta Moon: Reviews | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Pasta Moon: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=156\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=160\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/19/check-please-bay-area-season-2-episode-4-204/\">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/cp204iPod_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/pastamoon16.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon18.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon19.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cbr>\nGrilled Steak with Corn, Mushrooms, and Gorgonzola; Linguini with White Sauce, Chicken, Sage, and Cranberries; Marscapone Cheesecake with Hazelnuts and Chocolate Sauce\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david-moody1.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director Sales Marketing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pasta Moon\u003cbr>\n\u003cstrong>Reviewed Pasta Moon:\u003c/strong> Tuesday, July 20, 2006\u003c/p>\n\u003cp>Whether for an afternoon outing or an arrival just at sunset, Half Moon Bay usually rewards you with a pleasant drive up or down the coast. And now, add to your journey a wonderful, intimate, Italian restaurant, Pasta Moon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pasta Moon provides a pleasant combination of friendly, informative staff and a wonderful Italian wine list that is paired with food of unique blending and distinct flavor, all which is presented in a setting that is pleasant and comfortable. With a bar that is separated from the dining area, you can enjoy the company of your table in a conversation-promoting environment. The staff is ever ready to provide specific and detailed information on the entire menu range as well as the wine list. A huge plus with the staff is the tenure they bring. They absolutely know the restaurant, the food, and the wine. The owner is about and always available for input.\u003c/p>\n\u003cp>The main menu changes with the seasons and provides consistency of choice for frequent visitors. The “Chef’s Selection’s” menu changes almost daily, depending on the freshness of the ingredients available in the local market. If you are unsure of a particular wine selection, you are encouraged to share a glass before ordering for your meal. My wife and I usually enjoy splitting our meals to add to the variety. Here, too, you are accommodated without bother. The meal portions are usually sufficient to leave you satisfied with room enough for even the most ardent dieter to try one of the desserts. Here, again, sharing is understood.\u003c/p>\n\u003cp>As your meal ends and the bill has been paid, you will not feel taken advantage of. With the right amount of well thought-out and prepared food, an extensive wine list, professional service, and a relaxed semi-formal atmosphere, the value quotient at Pasta Moon is sky high.\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/amy-ward.jpg\" alt=\"Amy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Management Supervisor in Advertising\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Town Hall\u003cbr>\n\u003cstrong>Reviewed Pasta Moon:\u003c/strong> Saturday, August 12, 2006\u003c/p>\n\u003cp>I hadn’t been to Half Moon Bay before, so I had no expectations of the town or the restaurant. We arrived half an hour early for our reservation, and decided to enjoy a cocktail at the bar. One doesn’t see Prosecco available very often on menus; I was stoked to order it, since I recently got back from Italy where I enjoyed it often (usually before noon in a cafe with the locals).\u003c/p>\n\u003cp>We were seated promptly in the main dining room; a charming room with beam ceilings, and large scenic windows. My companions and I were all discussing the menu feverishly when our waiter, Dana, arrived. I normally ask for server recommendations, so we ordered based on input from him. We ordered two appetizers (the fried asparagus and the tomato salad). Then, for entrees: two pastas and the steak. Though we didn’t specifically ask, our waiter served our entire meal “family style,” which was perfect.\u003c/p>\n\u003cp>A funny story about the wine we ordered: I chose what I thought was a $30 bottle of wine (it must have been the glass price). Ha-ha, it turned out to be $150 bottle. We were all commenting how great it was, and only figured out the price discrepancy when we were going to order another. When we (obviously) ordered a less expensive bottle, our beautiful (and now empty) wine glasses were whisked away and replaced with barware glasses for our “cheap” bottle.\u003c/p>\n\u003cp>Is there a better way to work in a serving of your daily vegetables, than to eat them deep fried? I don’t think so. The asparagus was crispy with a perfect aioli and covered with plenty of Parmigiano-Reggiano. The tomato salad was simple. Good, not great.\u003c/p>\n\u003cp>Of the three entrees we shared, I am hard-pressed to pick my favorite — the lasagna was delish and they weren’t kidding about the sausage, as it was jam-packed with chunks of it! (I have a special weakness for ALL Italian pork products). The pappardelle was delicate, with a nice truffle accent — similar to something you would get in Italy.\u003c/p>\n\u003cp>Seeing as how we were ordering two pastas, we wanted to round out our meal with a meat dish. Normally, I wouldn’t order steak in a restaurant because I find it can be hit or miss. There were only three “protein” choices on the main menu, we ordered the steak on our server’s recommendation, and it turned out to be a wonderful surprise — it was perfectly done and served with plenty of perfect summer corn, chanterelle mushrooms, blue cheese, a light demi-glace, and fries.\u003c/p>\n\u003cp>Besides the wine, we all agreed the desserts were a highlight. On a recommendation from a neighboring table, we ordered the chocolate molten cake with peanut butter (YUM!), and the cheesecake (I’m a big mascarpone fan). Both ROCKED, and despite being super full, there was not a bite left.\u003c/p>\n\u003cp>The portions were plentiful, and our server was friendly and attentive (no doubt based on the $150 bottle of wine!) I would re-order any of the entrees again, and there were plenty of other things I’d like to sample (along with an extensive “specials” list that I assume frequently changes). My only complaint would be that none of the entrees we ordered were served as hot as I would have liked them.\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/robert-hurkman.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Barista /Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Suppenküche\u003cstrong>\u003cbr>\nReviewed Pasta Moon:\u003c/strong> Friday, August 11, 2006\u003c/p>\n\u003cp>Half Moon Bay is a bit far from San Francisco, but the drive down the coast is very scenic and relaxing. Finding the restaurant was easy, as was parking in their small downtown area. Upon entering Pasta Moon, we were greeted by the hostess with a weird look and asked if I had a reservation, which I didn’t, but we were seated right away. The table was very small and lodged in between two other tables, with barely enough room to squeeze through so I could sit down. The lighting was turned down and the noise level was low with the exception of a few kids. The overall ambiance was very relaxing.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The crowd was mainly nicely-dressed people in their forties and fifties. We were given an extensive wine list, which was a thick binder that must have over fifty wines, but strangely only five average beers were offered. After we ordered, the calamari arrived promptly, which was very good, especially the hand-made marinara sauce. About halfway through the appetizer I had evidently forgotten to put my napkin in my lap, so the waiter came over, took my napkin off the table, and proceeded to unfold it and place it in my lap. This was obviously quite embarrassing, in front of my date and the other parties beside me. After we finished the appetizer, the main dishes were served almost immediately. The lasagna was totally killer! It was a huge piece with homemade sausage, which was kind of sweet, accompanied by some sort of dry red pepper, which may sound strange, but it was balanced incredibly well. I have never had lasagna prepared like that. My date originally wanted the gnocchi, but that was unavailable, so she settled with something truly amazing: the linguini with some sort of white sauce and chicken prepared with sage and dried cranberries. Once again, I thought it sounded kind of weird, but it balanced out perfectly and the chicken could not have been cooked any better. The sauce was not too heavy, and they took great care to put the perfect amount of sauce on the dish, the cranberries also added a great zing to the dish. For dessert we decided on the tiramisu, which unfortunately was just average. Overall, I loved the main dishes with their unique flavor combinations, however I feel it was a touch pricey. I noticed another party sharing some pizza, it actually looked really good, so next time I’m itching to leave San Francisco, I just might head on down to the Pasta Moon.\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n315 Main Street (near Stone Pine Road)\r\nHalf Moon Bay, CA 94019\r\n\u003cstrong>Phone:\u003c/strong> 650-726-5125\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.pastamoon.com\" target=\"_blank\" rel=\"noopener\">www.pastamoon.com\u003c/a>\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
"status": "publish",
"parent": 0,
"modified": 1725668657,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 22,
"wordCount": 1446
},
"headData": {
"title": "Pasta Moon: Reviews | KQED",
"description": "Location:\r\n315 Main Street (near Stone Pine Road)\r\nHalf Moon Bay, CA 94019\r\nPhone: 650-726-5125\r\nWebsite: www.pastamoon.com\r\nReviewed: Summer 2006",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pasta Moon: Reviews",
"datePublished": "2006-10-19T17:44:34-07:00",
"dateModified": "2024-09-06T17:24:17-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/153/pasta-moon-reviews",
"audioUrl": "http://www.kqed.org/.stream/anon/tv/checkplease/cp204iPod_Hi.mp4",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pasta Moon: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=156\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=160\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/19/check-please-bay-area-season-2-episode-4-204/\">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/cp204iPod_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/pastamoon16.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon18.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pastamoon19.jpg\" alt=\"Pasta Moon\" hspace=\"3\">\u003cbr>\nGrilled Steak with Corn, Mushrooms, and Gorgonzola; Linguini with White Sauce, Chicken, Sage, and Cranberries; Marscapone Cheesecake with Hazelnuts and Chocolate Sauce\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david-moody1.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director Sales Marketing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Gatos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pasta Moon\u003cbr>\n\u003cstrong>Reviewed Pasta Moon:\u003c/strong> Tuesday, July 20, 2006\u003c/p>\n\u003cp>Whether for an afternoon outing or an arrival just at sunset, Half Moon Bay usually rewards you with a pleasant drive up or down the coast. And now, add to your journey a wonderful, intimate, Italian restaurant, Pasta Moon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pasta Moon provides a pleasant combination of friendly, informative staff and a wonderful Italian wine list that is paired with food of unique blending and distinct flavor, all which is presented in a setting that is pleasant and comfortable. With a bar that is separated from the dining area, you can enjoy the company of your table in a conversation-promoting environment. The staff is ever ready to provide specific and detailed information on the entire menu range as well as the wine list. A huge plus with the staff is the tenure they bring. They absolutely know the restaurant, the food, and the wine. The owner is about and always available for input.\u003c/p>\n\u003cp>The main menu changes with the seasons and provides consistency of choice for frequent visitors. The “Chef’s Selection’s” menu changes almost daily, depending on the freshness of the ingredients available in the local market. If you are unsure of a particular wine selection, you are encouraged to share a glass before ordering for your meal. My wife and I usually enjoy splitting our meals to add to the variety. Here, too, you are accommodated without bother. The meal portions are usually sufficient to leave you satisfied with room enough for even the most ardent dieter to try one of the desserts. Here, again, sharing is understood.\u003c/p>\n\u003cp>As your meal ends and the bill has been paid, you will not feel taken advantage of. With the right amount of well thought-out and prepared food, an extensive wine list, professional service, and a relaxed semi-formal atmosphere, the value quotient at Pasta Moon is sky high.\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/amy-ward.jpg\" alt=\"Amy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Amy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Management Supervisor in Advertising\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Town Hall\u003cbr>\n\u003cstrong>Reviewed Pasta Moon:\u003c/strong> Saturday, August 12, 2006\u003c/p>\n\u003cp>I hadn’t been to Half Moon Bay before, so I had no expectations of the town or the restaurant. We arrived half an hour early for our reservation, and decided to enjoy a cocktail at the bar. One doesn’t see Prosecco available very often on menus; I was stoked to order it, since I recently got back from Italy where I enjoyed it often (usually before noon in a cafe with the locals).\u003c/p>\n\u003cp>We were seated promptly in the main dining room; a charming room with beam ceilings, and large scenic windows. My companions and I were all discussing the menu feverishly when our waiter, Dana, arrived. I normally ask for server recommendations, so we ordered based on input from him. We ordered two appetizers (the fried asparagus and the tomato salad). Then, for entrees: two pastas and the steak. Though we didn’t specifically ask, our waiter served our entire meal “family style,” which was perfect.\u003c/p>\n\u003cp>A funny story about the wine we ordered: I chose what I thought was a $30 bottle of wine (it must have been the glass price). Ha-ha, it turned out to be $150 bottle. We were all commenting how great it was, and only figured out the price discrepancy when we were going to order another. When we (obviously) ordered a less expensive bottle, our beautiful (and now empty) wine glasses were whisked away and replaced with barware glasses for our “cheap” bottle.\u003c/p>\n\u003cp>Is there a better way to work in a serving of your daily vegetables, than to eat them deep fried? I don’t think so. The asparagus was crispy with a perfect aioli and covered with plenty of Parmigiano-Reggiano. The tomato salad was simple. Good, not great.\u003c/p>\n\u003cp>Of the three entrees we shared, I am hard-pressed to pick my favorite — the lasagna was delish and they weren’t kidding about the sausage, as it was jam-packed with chunks of it! (I have a special weakness for ALL Italian pork products). The pappardelle was delicate, with a nice truffle accent — similar to something you would get in Italy.\u003c/p>\n\u003cp>Seeing as how we were ordering two pastas, we wanted to round out our meal with a meat dish. Normally, I wouldn’t order steak in a restaurant because I find it can be hit or miss. There were only three “protein” choices on the main menu, we ordered the steak on our server’s recommendation, and it turned out to be a wonderful surprise — it was perfectly done and served with plenty of perfect summer corn, chanterelle mushrooms, blue cheese, a light demi-glace, and fries.\u003c/p>\n\u003cp>Besides the wine, we all agreed the desserts were a highlight. On a recommendation from a neighboring table, we ordered the chocolate molten cake with peanut butter (YUM!), and the cheesecake (I’m a big mascarpone fan). Both ROCKED, and despite being super full, there was not a bite left.\u003c/p>\n\u003cp>The portions were plentiful, and our server was friendly and attentive (no doubt based on the $150 bottle of wine!) I would re-order any of the entrees again, and there were plenty of other things I’d like to sample (along with an extensive “specials” list that I assume frequently changes). My only complaint would be that none of the entrees we ordered were served as hot as I would have liked them.\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/robert-hurkman.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Barista /Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Suppenküche\u003cstrong>\u003cbr>\nReviewed Pasta Moon:\u003c/strong> Friday, August 11, 2006\u003c/p>\n\u003cp>Half Moon Bay is a bit far from San Francisco, but the drive down the coast is very scenic and relaxing. Finding the restaurant was easy, as was parking in their small downtown area. Upon entering Pasta Moon, we were greeted by the hostess with a weird look and asked if I had a reservation, which I didn’t, but we were seated right away. The table was very small and lodged in between two other tables, with barely enough room to squeeze through so I could sit down. The lighting was turned down and the noise level was low with the exception of a few kids. The overall ambiance was very relaxing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The crowd was mainly nicely-dressed people in their forties and fifties. We were given an extensive wine list, which was a thick binder that must have over fifty wines, but strangely only five average beers were offered. After we ordered, the calamari arrived promptly, which was very good, especially the hand-made marinara sauce. About halfway through the appetizer I had evidently forgotten to put my napkin in my lap, so the waiter came over, took my napkin off the table, and proceeded to unfold it and place it in my lap. This was obviously quite embarrassing, in front of my date and the other parties beside me. After we finished the appetizer, the main dishes were served almost immediately. The lasagna was totally killer! It was a huge piece with homemade sausage, which was kind of sweet, accompanied by some sort of dry red pepper, which may sound strange, but it was balanced incredibly well. I have never had lasagna prepared like that. My date originally wanted the gnocchi, but that was unavailable, so she settled with something truly amazing: the linguini with some sort of white sauce and chicken prepared with sage and dried cranberries. Once again, I thought it sounded kind of weird, but it balanced out perfectly and the chicken could not have been cooked any better. The sauce was not too heavy, and they took great care to put the perfect amount of sauce on the dish, the cranberries also added a great zing to the dish. For dessert we decided on the tiramisu, which unfortunately was just average. Overall, I loved the main dishes with their unique flavor combinations, however I feel it was a touch pricey. I noticed another party sharing some pizza, it actually looked really good, so next time I’m itching to leave San Francisco, I just might head on down to the Pasta Moon.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/153/pasta-moon-reviews",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_10"
],
"label": "checkplease_9339"
},
"checkplease_160": {
"type": "posts",
"id": "checkplease_160",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "160",
"score": null,
"sort": [
1161305045000
]
},
"guestAuthors": [],
"slug": "pasta-moon-recipe",
"title": "Pasta Moon: Recipe",
"publishDate": 1161305045,
"format": "aside",
"headTitle": "Pasta Moon: Recipe | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cstrong>Pasta Moon: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=156\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=153\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Kim Levin\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Chocolate Biscotti\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Dessert\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nLightly sweet chocolate chip and hazelnut biscotti\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2 2/3 cups all purpose flour\u003cbr>\n1 cup cocoa powder\u003cbr>\n1 tablespoon baking soda\u003cbr>\n1/4 teaspoon Kosher salt\u003cbr>\n2 cups granulated sugar\u003cbr>\n5 teaspoon ground espresso\u003cbr>\n5 eggs\u003cbr>\n1 1/2 teaspoon vanilla extract\u003cbr>\n1 1/2 cup chocolate chips\u003cbr>\n2 cups toasted hazelnuts\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 325°. In a large bowl, sift first six dry ingredients together and set them aside.\u003c/p>\n\u003cp>2. In a new bowl whisk eggs and vanilla extract together and then pour into sifted ingredients. Add chocolate chips and nuts. Stir until combined.\u003c/p>\n\u003cp>3. Turn the batter onto a parchment-lined baking sheet and form it into two separate logs, making them long and flat.\u003c/p>\n\u003cp>4. Bake for 25-30 minutes until the top does not yield to pressure when touched. Lower the oven temperature to 225°.\u003c/p>\n\u003cp>5. Allow the dough to cool before slicing it into thin cookies with a SHARP bread knife. Put the cookies on another parchment-lined sheet and bake for another 20 minutes until the biscotti are dried out and crisp.\u003c/p>\n\u003cp>6. Store in an airtight container for up to a week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nBecause this biscotti is not overly sweet, it pairs well with coffee drinks for dipping, as well as any dessert wine or even a glass of bubbly Prosecco\u003c/p>\n\n",
"blocks": [],
"excerpt": "\u003cstrong>Recipe Name:\u003c/strong> Chocolate Biscotti\n\u003cstrong>Recipe Chef:\u003c/strong> Kim Levin\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\n\u003cstrong>Food Category:\u003c/strong> Dessert\n\u003cstrong>Recipe Description:\u003c/strong> Lightly sweet chocolate chip and hazelnut biscotti",
"status": "publish",
"parent": 0,
"modified": 1725668659,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 16,
"wordCount": 253
},
"headData": {
"title": "Pasta Moon: Recipe | KQED",
"description": "Recipe Name: Chocolate Biscotti\nRecipe Chef: Kim Levin\nType of Cuisine: Italian\nFood Category: Dessert\nRecipe Description: Lightly sweet chocolate chip and hazelnut biscotti",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pasta Moon: Recipe",
"datePublished": "2006-10-19T17:44:05-07:00",
"dateModified": "2024-09-06T17:24:19-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"path": "/checkplease/160/pasta-moon-recipe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pasta Moon: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=156\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=153\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Kim Levin\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Chocolate Biscotti\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Dessert\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nLightly sweet chocolate chip and hazelnut biscotti\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2 2/3 cups all purpose flour\u003cbr>\n1 cup cocoa powder\u003cbr>\n1 tablespoon baking soda\u003cbr>\n1/4 teaspoon Kosher salt\u003cbr>\n2 cups granulated sugar\u003cbr>\n5 teaspoon ground espresso\u003cbr>\n5 eggs\u003cbr>\n1 1/2 teaspoon vanilla extract\u003cbr>\n1 1/2 cup chocolate chips\u003cbr>\n2 cups toasted hazelnuts\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 325°. In a large bowl, sift first six dry ingredients together and set them aside.\u003c/p>\n\u003cp>2. In a new bowl whisk eggs and vanilla extract together and then pour into sifted ingredients. Add chocolate chips and nuts. Stir until combined.\u003c/p>\n\u003cp>3. Turn the batter onto a parchment-lined baking sheet and form it into two separate logs, making them long and flat.\u003c/p>\n\u003cp>4. Bake for 25-30 minutes until the top does not yield to pressure when touched. Lower the oven temperature to 225°.\u003c/p>\n\u003cp>5. Allow the dough to cool before slicing it into thin cookies with a SHARP bread knife. Put the cookies on another parchment-lined sheet and bake for another 20 minutes until the biscotti are dried out and crisp.\u003c/p>\n\u003cp>6. Store in an airtight container for up to a week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nBecause this biscotti is not overly sweet, it pairs well with coffee drinks for dipping, as well as any dessert wine or even a glass of bubbly Prosecco\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/160/pasta-moon-recipe",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_12"
],
"label": "checkplease_9339"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/checkplease?program=check-please": {
"isFetching": false,
"latestQuery": {
"from": 1068,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1222,
"relation": "eq"
},
"items": [
"checkplease_169",
"checkplease_163",
"checkplease_168",
"checkplease_164",
"checkplease_167",
"checkplease_165",
"checkplease_166",
"checkplease_162",
"checkplease_159",
"checkplease_156",
"checkplease_153",
"checkplease_160"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"checkplease_program_check-please": {
"isLoading": true
},
"checkplease_9339": {
"type": "terms",
"id": "checkplease_9339",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9339",
"found": true
},
"relationships": {},
"name": "Check Please!",
"slug": "check-please",
"taxonomy": "program",
"description": null,
"featImg": null,
"headData": {
"title": "Check Please! Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1710,
"isLoading": false,
"link": "/checkplease/program/check-please"
},
"checkplease_3758": {
"type": "terms",
"id": "checkplease_3758",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "american",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "american Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 173,
"slug": "american",
"isLoading": false,
"link": "/checkplease/category/american"
},
"checkplease_3750": {
"type": "terms",
"id": "checkplease_3750",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cuisine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 161,
"slug": "cuisine",
"isLoading": false,
"link": "/checkplease/category/cuisine"
},
"checkplease_3738": {
"type": "terms",
"id": "checkplease_3738",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurant info",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurant info Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 156,
"slug": "restaurant-info",
"isLoading": false,
"link": "/checkplease/category/restaurant-info"
},
"checkplease_3739": {
"type": "terms",
"id": "checkplease_3739",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3739",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 157,
"slug": "san-francisco-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/san-francisco-restaurant-info"
},
"checkplease_3815": {
"type": "terms",
"id": "checkplease_3815",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3815",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bill's Place",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bill's Place Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 218,
"slug": "bills-place",
"isLoading": false,
"link": "/checkplease/tag/bills-place"
},
"checkplease_10": {
"type": "terms",
"id": "checkplease_10",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 15,
"slug": "reviews",
"isLoading": false,
"link": "/checkplease/category/reviews"
},
"checkplease_3740": {
"type": "terms",
"id": "checkplease_3740",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3740",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 158,
"slug": "east-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/east-bay-restaurant-info"
},
"checkplease_3845": {
"type": "terms",
"id": "checkplease_3845",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3845",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 232,
"slug": "asian-fusion",
"isLoading": false,
"link": "/checkplease/category/asian-fusion"
},
"checkplease_3848": {
"type": "terms",
"id": "checkplease_3848",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3848",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vietnamese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vietnamese Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 175,
"slug": "vietnamese-asian-cuisine",
"isLoading": false,
"link": "/checkplease/category/vietnamese-asian-cuisine"
},
"checkplease_3816": {
"type": "terms",
"id": "checkplease_3816",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3816",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Le Colonial Restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Le Colonial Restaurant Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 219,
"slug": "le-colonial-restaurant",
"isLoading": false,
"link": "/checkplease/tag/le-colonial-restaurant"
},
"checkplease_12": {
"type": "terms",
"id": "checkplease_12",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/checkplease/category/recipes"
},
"checkplease_3731": {
"type": "terms",
"id": "checkplease_3731",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3731",
"found": true
},
"relationships": {},
"featImg": null,
"name": "episodes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "episodes Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 149,
"slug": "episodes",
"isLoading": false,
"link": "/checkplease/category/episodes"
},
"checkplease_3733": {
"type": "terms",
"id": "checkplease_3733",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3733",
"found": true
},
"relationships": {},
"featImg": null,
"name": "season 2",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "season 2 Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 151,
"slug": "season-2",
"isLoading": false,
"link": "/checkplease/category/season-2"
},
"checkplease_8411": {
"type": "terms",
"id": "checkplease_8411",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8411",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oktoberfest",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oktoberfest Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 780,
"slug": "oktoberfest",
"isLoading": false,
"link": "/checkplease/tag/oktoberfest"
},
"checkplease_3741": {
"type": "terms",
"id": "checkplease_3741",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3741",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peninsula / south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peninsula / south bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 159,
"slug": "south-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/south-bay-restaurant-info"
},
"checkplease_2106": {
"type": "terms",
"id": "checkplease_2106",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "2106",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pasta Moon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pasta Moon Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 297,
"slug": "pasta-moon",
"isLoading": false,
"link": "/checkplease/tag/pasta-moon"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
