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"content": "\u003cp>\u003cstrong>Da Flora\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=143\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=145\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/check-please-bay-area-season-2-episode-3-203/\">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/cp203iPod_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/daflora1.jpg\" alt=\"Da Flora\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/daflora6.jpg\" alt=\"Da Flora\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/daflora12.jpg\" alt=\"Da Flora\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/daflora4.jpg\" alt=\"Da Flora\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/daflora18.jpg\" alt=\"Da Flora\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/daflora7.jpg\" alt=\"Da Flora\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n701 Columbus Avenue (at Filbert Street)\u003cbr>\nSan Francisco, CA 94133\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=da+flora+san+francisco&sll=37.795047,-122.418087&sspn=0.023162,0.034504&ie=UTF8&cid=37775000,-122418333,6675567577415940627&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Paid lot, street (difficult)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-981-4664\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Flora Gaspar\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jen McMahon\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Mary Beth Marks\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian from the Veneto Region\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sweet Potato Gnocchi, Duck Livers ala Veneziana, Pasta Amatriciana, Squid Ink Risotto.\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Wine only\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 6:00pm-9:30pm\u003cbr>\nWednesday: 6:00pm-9:30pm\u003cbr>\nThursday: 6:00pm-9:30pm\u003cbr>\nFriday: 6:00pm-9:30pm\u003cbr>\nSaturday: 6:00pm-9:30pm\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\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 to be made?\u003c/strong> 2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-981-4664\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Flora Gaspar\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jen McMahon\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Mary Beth Marks\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian from the Veneto Region\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sweet Potato Gnocchi, Duck Livers ala Veneziana, Pasta Amatriciana, Squid Ink Risotto.\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Wine only\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $20\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 6:00pm-9:30pm\u003cbr>\nWednesday: 6:00pm-9:30pm\u003cbr>\nThursday: 6:00pm-9:30pm\u003cbr>\nFriday: 6:00pm-9:30pm\u003cbr>\nSaturday: 6:00pm-9:30pm\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35-$60\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 to be made?\u003c/strong> 2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Da Flora: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=144\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=145\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/check-please-bay-area-season-2-episode-3-203/\">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/cp203iPod_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/daflora8.jpg\" alt=\"Da Flora\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/daflora16.jpg\" alt=\"Da Flora\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/daflora17.jpg\" alt=\"Da Flora\" hspace=\"3\">\u003cbr>\nSweet Potato Gnocchi, Penne Amatriciana with House-Cured Pork Cheek, Pistachio Cake with Crème Fraîche\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-allen.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Da Flora\u003cbr>\n\u003cstrong>Reviewed Da Flora:\u003c/strong> Wednesday, July 19, 2006\u003c/p>\n\u003cp>I found Da Flora by chance one hot fall evening soon after they opened. Things weren’t going very well that night. They were clearly over-booked and under-staffed. Yet while we were probably there three times longer than we should have been, I was hooked. I had just returned from a month in Italy and being at Da Flora was like being in Italy and at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The atmosphere is very homey with dark red walls, white tiled floor, and Venetian and cat bric-a-brac. Look around and you’ll see photos of customer’s babies (and cats) and artwork by friends and family. It’s all pretty unpretentious but it’s also a great romantic date space. But do not bring a date that’s on a diet for this is not a place for moderation.\u003c/p>\n\u003cp>Flora Gaspar and her chef, Jen McMahon, change their menu regularly to reflect what’s available and in season, but there is usually a pasta dish or two, some hearty meat dish, and then a seafood dish or three (Venice is on the water). There will also be a good array of salads and other starters to tempt you and make it difficult to decide on a three-course meal.\u003c/p>\n\u003cp>Their signature starter, which I had again just last night, is a sweet potato gnocchi in a sherry cream and bacon sauce. Yes, you can order it as a full order too, and I have. This is the dish to turn a vegetarian into a bacon eater. It’s so perfectly balanced between savory smoky sweetness that you can’t help yourself. I tried to only eat one last night knowing I had lots of food to come and I ate half the order. For lighter eaters I would recommend their Caesar salad, it’s one of the best in the city. Another specialty that we enjoyed last night but hasn’t been on the menu much lately is the porchetta tonnato, thinly sliced pork with a tuna/mayonnaise sauce. I must confess I avoided this dish at first until I ate it accidentally from a buffet at one of their Carnevale parties. It’s great. Try it! Another somewhat-regular starter that I don’t particularly enjoy but everyone else I know loves it (so I’m assuming I’m wrong) is the baccalà, a salt cod paste served on crostini.\u003c/p>\n\u003cp>For dinner you can’t go wrong with any of the pasta dishes. Pick which one to order by the ingredients you like. However, if any is prepared with the house-cured pork cheek, order it. (They like the pig here.) Last night I had the penne amatriciana with it and it was a delicious blend of tomato, onion, savory pork, and (not too) fiery pepper. My companion had a typical fish dish for the restaurant: a petrale sole, which had been pan-fried and was served on a bed of summer squash and corn. It looked as good as it tasted. Another classic fish favorite are the sardines. Bottom line, if it’s got pig or sardine in it, it’s a safe bet.\u003c/p>\n\u003cp>You’ll want amazing wines to pair with the amazing fresh flavors coming from the kitchen. Flora specializes in Italian wines and searches out varietals that are uncommon or not widely imported. Don’t be intimidated by the list. I usually just leave it in Flora’s hands. She’s very patient and will guide you through it, or you can take my path and tell her your tastes and budget and she’ll bring you amazing wine you’ve never heard of and may never see again. You might also hear some great stories of travels and travails while you discuss the wine.\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/kristine-veldheer.jpg\" alt=\"Kristine\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Theological Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Picante\u003cstrong>\u003cbr>\nReviewed Da Flora:\u003c/strong> Thursday, July 20, 2006\u003c/p>\n\u003cp>Talk about finding a hidden gem, we are adding Da Flora to our list of great restaurants for a special occasion. Walking in made us feel like we were going into someone’s home for dinner. My intrepid dining party made the wise choice to call the day before for a reservation, because this is a small place with only about 10 tables. We also threw them a curve by bringing along our preschooler, a particular eater. After dealing with the hassles of parking in North Beach (we recommend the garage across the street), the owner settled us into a lovely window seat to watch the traffic on Columbus and enjoy our meal. Although the portions weren’t large, this was some of the best Italian food I have eaten. We found the wine list was extensive and the limited, hand-written menu refreshing. It was easy to put together a meal we could eat family style, something the wait staff encouraged. For starters, we had the melon and smoked prosciutto as well as the sweet potato gnocchi.\u003cbr>\nLet’s just say we practically licked the plates clean it was so good.\u003c/p>\n\u003cp>Then we split an order of the homemade tagliatelle with zucchini in a light cream sauce and the double-cut pork chop covered in caramelized onions and sitting on top of mashed Yukon gold potatoes. The pork chop was so thick, we couldn’t believe it, and was cooked to a moist, meaty perfection. Once again, except for the bone from the pork chop, we cleaned our plates. Even our preschooler commented that the food tasted good, high praise from a particular eater. For dessert we order the pistachio cake with crème fraîche and the hand-churned lemon ice cream.\u003c/p>\n\u003cp>The cake was dense and flavorful while the lemon ice cream was wonderfully light. The normally chatty preschooler was practically silent devouring his ice cream. We also sampled a glass of the house white, a pinot grigio, and the house rosé, both very fine selections. As mentioned before, Da Flora has a very neighborhood atmosphere with burgundy walls, sparse décor, and sparkling white table linen. The wait staff is casual yet efficient and the owner clearly knows her wines. We also enjoyed that the kitchen was speedy, sending out the different courses in a timely manner. Although they did a good job of accommodating a preschooler, this isn’t necessarily a place for kids, as there is no children’s menu nor is there anything on the menu really designed for the younger set. We got around this by eating family style and sharing everything we ordered. Ultimately, because of the price, for me this is a special occasion restaurant, not weekly fare.\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/brian-horn.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Construction Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Miller’s East Coast West Delicatessen\u003cbr>\n\u003cstrong>Reviewed Da Flora:\u003c/strong> Friday, July 14, 2006\u003c/p>\n\u003cp>Most everyone who ventures to North Beach knows that parking can be a bear, so we decided this time not even to try to find street parking, rather we parked in a garage (ended up being $15) directly across the street from Da Flora. This charming little restaurant is located on a corner space that we figured had been around for over 100 years and used to be a corner market (we later found out that it was most likely a hardware store). The interior is painted a deep red, which lent to an atmosphere of comfort and relaxation. Wine bottles were positioned along the back corner wall and it appeared that all of the patrons were enjoying themselves. We had a reservation; we were seated immediately.\u003c/p>\n\u003cp>A feature we loved was the menu — handwritten Primi and Secondi pages placed in a small book. Don and Becca started out the night with a salad of baby watercress accented with Bing cherries, Gorgonzola Dolce, and toasted almonds in a champagne vinaigrette. Nancie chose the dandelion greens in a honey mustard vinaigrette with grated hard-boiled eggs and roasted tomatoes. I enjoyed the smoked prosciutto and melon with a balsamic reduction. To say that we all thoroughly enjoyed our starters was an understatement — they were fantastic. And on top of it all, the server described each dish with great accuracy. (For example, she described the dandelions as something you would like if you like rough greens, and that’s exactly what we expected). Everything was exquisitely prepared and the all items were very fresh.\u003c/p>\n\u003cp>We also started off with a bottle of Valpolicella wine and followed it with another. It was a good blend, and just what we had hoped for. Another item of note was this was the cheapest bottle of wine on the menu, and instead of trying to upsell us to another bottle, the server told us this was a fantastic bottle and she was right! The wine selection was a good size, but the beauty was more in its diversity (more then just your average Cabernet, Merlot, Zinfandel, etc.) and I would love to go back and dig into that list at greater length.\u003c/p>\n\u003cp>For our Secondi, Don and Becca chose local petrale sole pan-seared in a lemon caper butter with squash, cherry tomatoes, and white corn. Nancie had the duck livers, and I enjoyed the house-made tagliatelle with roast zucchini and pancetta in a lemon-laced arugula pesto. Again, everything was top-notch, extremely fresh, and unique. Nancie loved the livers, and while I’m not a liver fan, the flavor on the outside was superb. The fish was perfectly cooked, and the crust on the outside was beautifully done. We closed out our meal with Lemon Almond Pistachio cake with house made crème fraîche. A unique Sicilian dish, this cake was light on the flour and heavy on the crushed pistachio, so the body of the cake was all pistachio. It was delicious different, and again exactly as the server described (she also made the cake)!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All in all, our party thoroughly enjoyed the atmosphere, food, wine, service, and time spent at Da Flora. Without a doubt I would recommend it, and I would return myself. I told our guests (visiting from Michigan) that there are so many restaurants in North Beach, you not only have to have good food, but also something unique. Da Flora managed both with an original menu, fantastic atmosphere, and, of course, delicious food.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n701 Columbus Avenue (at Filbert Street)\r\nSan Francisco, CA 94133\r\n\u003cstrong>Phone:\u003c/strong> 415-981-4664\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian from the Veneto Region\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Da Flora: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=144\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=145\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/10/05/check-please-bay-area-season-2-episode-3-203/\">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/cp203iPod_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/daflora8.jpg\" alt=\"Da Flora\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/daflora16.jpg\" alt=\"Da Flora\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/daflora17.jpg\" alt=\"Da Flora\" hspace=\"3\">\u003cbr>\nSweet Potato Gnocchi, Penne Amatriciana with House-Cured Pork Cheek, Pistachio Cake with Crème Fraîche\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-allen.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Engineer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Da Flora\u003cbr>\n\u003cstrong>Reviewed Da Flora:\u003c/strong> Wednesday, July 19, 2006\u003c/p>\n\u003cp>I found Da Flora by chance one hot fall evening soon after they opened. Things weren’t going very well that night. They were clearly over-booked and under-staffed. Yet while we were probably there three times longer than we should have been, I was hooked. I had just returned from a month in Italy and being at Da Flora was like being in Italy and at home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The atmosphere is very homey with dark red walls, white tiled floor, and Venetian and cat bric-a-brac. Look around and you’ll see photos of customer’s babies (and cats) and artwork by friends and family. It’s all pretty unpretentious but it’s also a great romantic date space. But do not bring a date that’s on a diet for this is not a place for moderation.\u003c/p>\n\u003cp>Flora Gaspar and her chef, Jen McMahon, change their menu regularly to reflect what’s available and in season, but there is usually a pasta dish or two, some hearty meat dish, and then a seafood dish or three (Venice is on the water). There will also be a good array of salads and other starters to tempt you and make it difficult to decide on a three-course meal.\u003c/p>\n\u003cp>Their signature starter, which I had again just last night, is a sweet potato gnocchi in a sherry cream and bacon sauce. Yes, you can order it as a full order too, and I have. This is the dish to turn a vegetarian into a bacon eater. It’s so perfectly balanced between savory smoky sweetness that you can’t help yourself. I tried to only eat one last night knowing I had lots of food to come and I ate half the order. For lighter eaters I would recommend their Caesar salad, it’s one of the best in the city. Another specialty that we enjoyed last night but hasn’t been on the menu much lately is the porchetta tonnato, thinly sliced pork with a tuna/mayonnaise sauce. I must confess I avoided this dish at first until I ate it accidentally from a buffet at one of their Carnevale parties. It’s great. Try it! Another somewhat-regular starter that I don’t particularly enjoy but everyone else I know loves it (so I’m assuming I’m wrong) is the baccalà, a salt cod paste served on crostini.\u003c/p>\n\u003cp>For dinner you can’t go wrong with any of the pasta dishes. Pick which one to order by the ingredients you like. However, if any is prepared with the house-cured pork cheek, order it. (They like the pig here.) Last night I had the penne amatriciana with it and it was a delicious blend of tomato, onion, savory pork, and (not too) fiery pepper. My companion had a typical fish dish for the restaurant: a petrale sole, which had been pan-fried and was served on a bed of summer squash and corn. It looked as good as it tasted. Another classic fish favorite are the sardines. Bottom line, if it’s got pig or sardine in it, it’s a safe bet.\u003c/p>\n\u003cp>You’ll want amazing wines to pair with the amazing fresh flavors coming from the kitchen. Flora specializes in Italian wines and searches out varietals that are uncommon or not widely imported. Don’t be intimidated by the list. I usually just leave it in Flora’s hands. She’s very patient and will guide you through it, or you can take my path and tell her your tastes and budget and she’ll bring you amazing wine you’ve never heard of and may never see again. You might also hear some great stories of travels and travails while you discuss the wine.\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/kristine-veldheer.jpg\" alt=\"Kristine\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kristine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Theological Librarian\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Picante\u003cstrong>\u003cbr>\nReviewed Da Flora:\u003c/strong> Thursday, July 20, 2006\u003c/p>\n\u003cp>Talk about finding a hidden gem, we are adding Da Flora to our list of great restaurants for a special occasion. Walking in made us feel like we were going into someone’s home for dinner. My intrepid dining party made the wise choice to call the day before for a reservation, because this is a small place with only about 10 tables. We also threw them a curve by bringing along our preschooler, a particular eater. After dealing with the hassles of parking in North Beach (we recommend the garage across the street), the owner settled us into a lovely window seat to watch the traffic on Columbus and enjoy our meal. Although the portions weren’t large, this was some of the best Italian food I have eaten. We found the wine list was extensive and the limited, hand-written menu refreshing. It was easy to put together a meal we could eat family style, something the wait staff encouraged. For starters, we had the melon and smoked prosciutto as well as the sweet potato gnocchi.\u003cbr>\nLet’s just say we practically licked the plates clean it was so good.\u003c/p>\n\u003cp>Then we split an order of the homemade tagliatelle with zucchini in a light cream sauce and the double-cut pork chop covered in caramelized onions and sitting on top of mashed Yukon gold potatoes. The pork chop was so thick, we couldn’t believe it, and was cooked to a moist, meaty perfection. Once again, except for the bone from the pork chop, we cleaned our plates. Even our preschooler commented that the food tasted good, high praise from a particular eater. For dessert we order the pistachio cake with crème fraîche and the hand-churned lemon ice cream.\u003c/p>\n\u003cp>The cake was dense and flavorful while the lemon ice cream was wonderfully light. The normally chatty preschooler was practically silent devouring his ice cream. We also sampled a glass of the house white, a pinot grigio, and the house rosé, both very fine selections. As mentioned before, Da Flora has a very neighborhood atmosphere with burgundy walls, sparse décor, and sparkling white table linen. The wait staff is casual yet efficient and the owner clearly knows her wines. We also enjoyed that the kitchen was speedy, sending out the different courses in a timely manner. Although they did a good job of accommodating a preschooler, this isn’t necessarily a place for kids, as there is no children’s menu nor is there anything on the menu really designed for the younger set. We got around this by eating family style and sharing everything we ordered. Ultimately, because of the price, for me this is a special occasion restaurant, not weekly fare.\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/brian-horn.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Construction Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Miller’s East Coast West Delicatessen\u003cbr>\n\u003cstrong>Reviewed Da Flora:\u003c/strong> Friday, July 14, 2006\u003c/p>\n\u003cp>Most everyone who ventures to North Beach knows that parking can be a bear, so we decided this time not even to try to find street parking, rather we parked in a garage (ended up being $15) directly across the street from Da Flora. This charming little restaurant is located on a corner space that we figured had been around for over 100 years and used to be a corner market (we later found out that it was most likely a hardware store). The interior is painted a deep red, which lent to an atmosphere of comfort and relaxation. Wine bottles were positioned along the back corner wall and it appeared that all of the patrons were enjoying themselves. We had a reservation; we were seated immediately.\u003c/p>\n\u003cp>A feature we loved was the menu — handwritten Primi and Secondi pages placed in a small book. Don and Becca started out the night with a salad of baby watercress accented with Bing cherries, Gorgonzola Dolce, and toasted almonds in a champagne vinaigrette. Nancie chose the dandelion greens in a honey mustard vinaigrette with grated hard-boiled eggs and roasted tomatoes. I enjoyed the smoked prosciutto and melon with a balsamic reduction. To say that we all thoroughly enjoyed our starters was an understatement — they were fantastic. And on top of it all, the server described each dish with great accuracy. (For example, she described the dandelions as something you would like if you like rough greens, and that’s exactly what we expected). Everything was exquisitely prepared and the all items were very fresh.\u003c/p>\n\u003cp>We also started off with a bottle of Valpolicella wine and followed it with another. It was a good blend, and just what we had hoped for. Another item of note was this was the cheapest bottle of wine on the menu, and instead of trying to upsell us to another bottle, the server told us this was a fantastic bottle and she was right! The wine selection was a good size, but the beauty was more in its diversity (more then just your average Cabernet, Merlot, Zinfandel, etc.) and I would love to go back and dig into that list at greater length.\u003c/p>\n\u003cp>For our Secondi, Don and Becca chose local petrale sole pan-seared in a lemon caper butter with squash, cherry tomatoes, and white corn. Nancie had the duck livers, and I enjoyed the house-made tagliatelle with roast zucchini and pancetta in a lemon-laced arugula pesto. Again, everything was top-notch, extremely fresh, and unique. Nancie loved the livers, and while I’m not a liver fan, the flavor on the outside was superb. The fish was perfectly cooked, and the crust on the outside was beautifully done. We closed out our meal with Lemon Almond Pistachio cake with house made crème fraîche. A unique Sicilian dish, this cake was light on the flour and heavy on the crushed pistachio, so the body of the cake was all pistachio. It was delicious different, and again exactly as the server described (she also made the cake)!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, our party thoroughly enjoyed the atmosphere, food, wine, service, and time spent at Da Flora. Without a doubt I would recommend it, and I would return myself. I told our guests (visiting from Michigan) that there are so many restaurants in North Beach, you not only have to have good food, but also something unique. Da Flora managed both with an original menu, fantastic atmosphere, and, of course, delicious food.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Da Flora: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=144\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=143\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Chef:\u003c/strong> Jen Mcmahon\u003cbr>\n\u003cstrong>Recipe Name:\u003c/strong> Pesce in Saor\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian, Venetian\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nA traditional Venetian dish, sweet and sour fish.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 5-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>4 tablespoons olive oil\u003cbr>\n3 lb petrale sole fillets\u003cbr>\n1/2 cup golden raisins\u003cbr>\n 2 yellow onions\u003cbr>\n3 tablespoons sugar\u003cbr>\n1/2 cup white wine\u003cbr>\n3 tablespoons Champagne vinegar\u003cbr>\n1/4 cup pine nuts\u003cbr>\n6-7 sprigs flat-leaf (Italian) parsley\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a non-stick pan over medium-high heat, warm 2 tablespoons of the olive oil. Next, pan-sear sole fillets with olive oil until each side is golden brown. Set fish aside and put golden raisins on top.\u003c/p>\n\u003cp>2. Julienne the onions and, in a non-stick pan over medium heat, lightly carmelize them in the rest of the olive oil.\u003c/p>\n\u003cp>3. Add the sugar, white wine, and Champagne vinegar, and allow onions to cook down until the jus (the liquid) is barely coating the onions.\u003c/p>\n\u003cp>4. Pour the onions over the fish.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe room temperature. Garnish with toasted pine nuts and picked parsley.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nFor the white wine drinker, a Soave from the Veneto. For the red wine drinker, a Pinot Nero from the Alto Adige.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4 tablespoons olive oil\u003cbr>\n3 lb petrale sole fillets\u003cbr>\n1/2 cup golden raisins\u003cbr>\n 2 yellow onions\u003cbr>\n3 tablespoons sugar\u003cbr>\n1/2 cup white wine\u003cbr>\n3 tablespoons Champagne vinegar\u003cbr>\n1/4 cup pine nuts\u003cbr>\n6-7 sprigs flat-leaf (Italian) parsley\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a non-stick pan over medium-high heat, warm 2 tablespoons of the olive oil. Next, pan-sear sole fillets with olive oil until each side is golden brown. Set fish aside and put golden raisins on top.\u003c/p>\n\u003cp>2. Julienne the onions and, in a non-stick pan over medium heat, lightly carmelize them in the rest of the olive oil.\u003c/p>\n\u003cp>3. Add the sugar, white wine, and Champagne vinegar, and allow onions to cook down until the jus (the liquid) is barely coating the onions.\u003c/p>\n\u003cp>4. Pour the onions over the fish.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe room temperature. Garnish with toasted pine nuts and picked parsley.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nFor the white wine drinker, a Soave from the Veneto. For the red wine drinker, a Pinot Nero from the Alto Adige.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 2 (202) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Hing Lung\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=140\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=139\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Absinthe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=138\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=137\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Saylor’s Landing\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=134\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=135\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=136\">recipe\u003c/a> | [CLOSED] \u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/acHcSGyLZlA&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/cp202iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2e.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2005 WillaKenzie Estate, Pinot Gris, Willamette Valley, Oregon $18\u003c/strong>\u003cbr>\nExplosively aromatic and juicy, this wine is an excellent example of how Pinot Gris shines in Oregon. This white grape variety is related to Pinot Noir (Pinot Noir means Pinot “black,” versus Pinot “gray” or Gris) and has darker-hued skins, which lends a spicy fullness to the wine. Known for producing crisp, citrusy whites in northern Italy, where it’s dubbed Pinot Grigio, in France’s Alsace region, Pinot Gris makes ripe and fleshy wines. Oregon versions fall somewhere in the middle — sassy acidity, paired with a succulently full mouthfeel.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Absinthe\u003c/strong>\u003c/p>\n\u003cp>Reminiscent of a Parisian bistro, Absinthe sports a wine list that would put any restaurant in France to shame. A savvy collection of worldwide winners ranging in price from $30 a bottle to more than $300, the list is home to famous names and undiscovered treasures. Pricing is respectful, and whatever you have to spend, you’ll find a wine that is sure to please.\u003c/p>\n\u003cp>\u003cstrong>Gosset, Excellence, Brut, Champagne, France $39 \u003c/strong>(half bottle)\u003cbr>\nBit of bubbly, anyone? I’m a fan of wine lists that offer half bottles, as it makes it easy to kick off the night with bubbly. This bottle will fill two to three glasses and is an ideal pairing for Absinthe’s oysters or caviar, or even their fabulous frites. Belly up to the bar, then order Gosset Champagne and French fries for a perfect introduction to Absinthe.\u003c/p>\n\u003cp>\u003cstrong>Bargain Finds:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Catena, Malbec, Mendoza, Argentina $40\u003c/strong>\u003cbr>\nWith the grilled rib-eye steak, you won’t find a better match than this. Inky-black Malbec is Argentina’s signature grape variety and though hearty, spicy, and powerful, the wine doesn’t do a tango on your tongue.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tilenus, Mencia, Bierzo, Spain $41\u003c/strong>\u003cbr>\nIf Coq au Vin is what you’re ordering, consider stepping outside the traditional pairing of red Burgundy (made from Pinot Noir) with the earthy dish and go for a unique Spanish red. Mencia is a rare grape variety planted in the mountainous, northeastern region of Bierzo in Spain. Bierzo produces reds with a silky, earthy elegance that just might give Burgundy Pinot envy.\u003c/p>\n\n",
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"excerpt": "Bay Area restaurants profiled and reviewed:\r\n1) \u003cstrong>Hing Lung\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=140\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=139\">reviews\u003c/a> | [CLOSED]\r\n\r\n2) \u003cstrong>Absinthe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=138\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=137\">reviews\u003c/a> |\r\n\r\n3) \u003cstrong>Saylor's Landing\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=134\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=135\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=136\">recipe\u003c/a> | [CLOSED]\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 2 (202) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Hing Lung\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=140\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=139\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Absinthe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=138\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=137\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Saylor’s Landing\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=134\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=135\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=136\">recipe\u003c/a> | [CLOSED] \u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/acHcSGyLZlA&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp202iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2e.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2005 WillaKenzie Estate, Pinot Gris, Willamette Valley, Oregon $18\u003c/strong>\u003cbr>\nExplosively aromatic and juicy, this wine is an excellent example of how Pinot Gris shines in Oregon. This white grape variety is related to Pinot Noir (Pinot Noir means Pinot “black,” versus Pinot “gray” or Gris) and has darker-hued skins, which lends a spicy fullness to the wine. Known for producing crisp, citrusy whites in northern Italy, where it’s dubbed Pinot Grigio, in France’s Alsace region, Pinot Gris makes ripe and fleshy wines. Oregon versions fall somewhere in the middle — sassy acidity, paired with a succulently full mouthfeel.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Absinthe\u003c/strong>\u003c/p>\n\u003cp>Reminiscent of a Parisian bistro, Absinthe sports a wine list that would put any restaurant in France to shame. A savvy collection of worldwide winners ranging in price from $30 a bottle to more than $300, the list is home to famous names and undiscovered treasures. Pricing is respectful, and whatever you have to spend, you’ll find a wine that is sure to please.\u003c/p>\n\u003cp>\u003cstrong>Gosset, Excellence, Brut, Champagne, France $39 \u003c/strong>(half bottle)\u003cbr>\nBit of bubbly, anyone? I’m a fan of wine lists that offer half bottles, as it makes it easy to kick off the night with bubbly. This bottle will fill two to three glasses and is an ideal pairing for Absinthe’s oysters or caviar, or even their fabulous frites. Belly up to the bar, then order Gosset Champagne and French fries for a perfect introduction to Absinthe.\u003c/p>\n\u003cp>\u003cstrong>Bargain Finds:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Catena, Malbec, Mendoza, Argentina $40\u003c/strong>\u003cbr>\nWith the grilled rib-eye steak, you won’t find a better match than this. Inky-black Malbec is Argentina’s signature grape variety and though hearty, spicy, and powerful, the wine doesn’t do a tango on your tongue.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tilenus, Mencia, Bierzo, Spain $41\u003c/strong>\u003cbr>\nIf Coq au Vin is what you’re ordering, consider stepping outside the traditional pairing of red Burgundy (made from Pinot Noir) with the earthy dish and go for a unique Spanish red. Mencia is a rare grape variety planted in the mountainous, northeastern region of Bierzo in Spain. Bierzo produces reds with a silky, earthy elegance that just might give Burgundy Pinot envy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Hing Lung\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=139\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/28/check-please-bay-area-season-2-episode-2-202/\">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/cp202iPod_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/hinglung5.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hinglung14.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hinglung6.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hinglung7.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hinglung8.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hinglung9.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n674 Broadway Street (at Stockton)\u003cbr>\nSan Francisco, CA 94133\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=hing+lung+restaurant+674+Broadway+Street&sll=37.0625,-95.677068&sspn=48.688845,62.753906&ie=UTF8&li=lmd&t=m&cid=37062500,-95677068,744428068561045547&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-398-8838\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Chuck Y. Gong\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Gin-Po Tsang\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Chinese and Asian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Peking Duck, Steamed Chicken with Ginger Sauce, Congee, Chinese Fried Bread and Donuts\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Wine and beer\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: 8:00am-1:00am\u003cbr>\nTuesday: 8:00am-1:00am\u003cbr>\nWednesday: 8:00am-1:00am\u003cbr>\nThursday: 8:00am-1:00am\u003cbr>\nFriday: 8:00am-1:00am\u003cbr>\nSaturday: 8:00am-1:00am\u003cbr>\nSunday: 8:00am-1:00am\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, dinner, prefix menu, late night\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Served daily after 11:00am\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Breakfast/Brunch/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> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Hing Lung\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=139\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/28/check-please-bay-area-season-2-episode-2-202/\">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/cp202iPod_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/hinglung5.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hinglung14.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hinglung6.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hinglung7.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hinglung8.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hinglung9.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n674 Broadway Street (at Stockton)\u003cbr>\nSan Francisco, CA 94133\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=hing+lung+restaurant+674+Broadway+Street&sll=37.0625,-95.677068&sspn=48.688845,62.753906&ie=UTF8&li=lmd&t=m&cid=37062500,-95677068,744428068561045547&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), paid lot\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-398-8838\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Chuck Y. Gong\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Gin-Po Tsang\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Chinese and Asian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Peking Duck, Steamed Chicken with Ginger Sauce, Congee, Chinese Fried Bread and Donuts\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Wine and beer\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: 8:00am-1:00am\u003cbr>\nTuesday: 8:00am-1:00am\u003cbr>\nWednesday: 8:00am-1:00am\u003cbr>\nThursday: 8:00am-1:00am\u003cbr>\nFriday: 8:00am-1:00am\u003cbr>\nSaturday: 8:00am-1:00am\u003cbr>\nSunday: 8:00am-1:00am\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, dinner, prefix menu, late night\u003cbr>\n\u003cstrong>Prefix Menu:\u003c/strong> Served daily after 11:00am\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Breakfast/Brunch/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> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Hing Lung: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=140\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/28/check-please-bay-area-season-2-episode-2-202/\">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/cp202iPod_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/hinglung1.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hinglung2.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hinglung4.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cbr>\nWon Ton Soup with Noodles; Kung Pao Calamari; Peking Duck\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/jim-cyr.jpg\" alt=\"Jim\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hing Lung\u003cbr>\n\u003cstrong>Reviewed Hing Lung:\u003c/strong> Saturday, July 8, 2006\u003c/p>\n\u003cp>The reason Hing Lung has been one of my favorite restaurants for over fifteen years is because they use fresh, seasonal ingredients in imaginative ways that never fail to satisfy. We almost always order their juk — a rice porridge, which is made in a large crock pot-type vat, which the restaurant imported from Hong Kong in order to achieve their particular spin on this traditional dish. The base juk, flavored with bean curd, a thousand-year-old egg, ginger, soy and lemongrass, yields a fresh and flavorful soup, highly recommended for when you are feeling “under the weather,” for whatever reason, and as a great dish for breakfast, lunch, or late-night snack. We are especially fond of the Fresh Clam and Abalone version — it goes especially well with Hing Lung’s freshly-made Chinese donuts (the donuts are great for mopping up the sauces that come with other dishes as well).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Satay Beef with Green Onion in Claypot was a new dish for us. There are hundreds of different dishes listed on the several menus that you are presented and most of them are in the $5 price range. This dish was amazing and indicative of the kind of Asian-fusion type of dish that the chefs create at Hing Lung. Satay is generally considered Thai in origin, and claypot slow-cooking is part of the Chinese tradition. I may or may not have the origins correct, but when the dish arrived steaming hot, and we got a first whiff, we got excited. The satay flavor had melded with the green onion and produced super-tender, flavorful beef that melted in your mouth (we used the Chinese donut to mop up every bit of the sauce).\u003c/p>\n\u003cp>We’ve eaten Kung Pao Chicken and Kung Pao Prawns for years, and we were intrigued to try out Kung Pao Calamari. We know that they believe that seafood has to be cooked super quickly to maintain flavor and freshness at Hing Lung and that they use super hot gas jets to achieve this (they can boil water in 15 seconds). The calamari was the sweetest and tenderest calamari we have ever tasted anywhere. This dish has joined a list of our favorites. We didn’t order it this particular time, but the Chinese-Style Chicken with Ginger and Green Onion is our all-time favorite. Unlike any chicken dish we know, it is either salt-baked or steamed and served cold with the sauce on the side. They usually have two kinds of chicken available. The “Chinese-Style” chicken is a bit gamier and full-flavored — worth asking for!\u003c/p>\n\u003cp>Usually, if you have the juk, two additional dishes is plenty of food for two people, but we were super hungry, and we love Chow Fun — the big wide rice noodles — so, we ordered the Peking Style Spareribs in Black Bean Sauce version, which was top notch. Our usual choice, the Beef with Tender Greens version, is no slouch either. The Chow Fun itself is NOT overcooked, it is served al dente, and there is always enough sauce to saturate the dish without overwhelming it — a balance most restaurants do not achieve.\u003c/p>\n\u003cp>We were so full, we had to ask for take-home boxes for all of the extra food. Two slices of cool watermelon with fresh fortune cookies were presented with the check, which totaled . . . $ 23.60. So, for a total of $28, two of us had an excellent dinner with yummy leftovers for lunch the next day. That is why we love Hing Lung — all of the ingredients are super fresh, the chef has imagination, and you can try all kinds of new dishes without worrying about going broke doing so. It is a great place for a family or a group of friends to check out (they have lots of big tables with lazy susans). We have two standards by which we judge Chinese restaurants: number one, if there are lots of Chinese people eating there, especially families, that is a VERY good sign; number two, as you enter the dining room, scan the tables to see what the food looks like. You should see LOTS of colors — reds, oranges, greens, blacks, saffron — if the predominant color is brown, turn and leave. Color means you have an excellent chef in charge of the kitchen, who is comfortable with fresh ingredients and really knows how to cook. Brown means that the overwhelming flavor will be soy sauce, and bland at that.\u003c/p>\n\u003cp>Hing Lung’s casual atmosphere, quick service, fresh creative Asian-fusion dishes, and super-affordable prices make it an excellent destination for a fresh spin on breakfast, lunch, dinner, or a late-night snack.\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/karen-mendelsohn.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiter in Restaurant Industry\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fairfax\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Saylor’s Landing\u003cstrong>\u003cbr>\nReviewed Hing Lung:\u003c/strong> Friday, July 14, 2006\u003c/p>\n\u003cp>Honestly, I could not recommend this restaurant if you are vegetarian or sensitive to MSG. Parking is not very easy since it is in the heart of Chinatown, so hopefully you will make other arrangements for transportation. There are many buses and a walk through Chinatown is always fun.\u003c/p>\n\u003cp>The traditional Chinese food looked great and there were even pictures of a lot of items on the menu, most of them listed in Chinese. There were a lot of locals and they really seemed to be enjoying the food. The waiter tried very hard to accommodate our dietary needs, but it just wasn’t a success. After ordering various items he would return to the table to inform us that there was MSG, and we would proceed to try something else. No luck. My friend, who is vegetarian, ordered the vegetable fried rice only to find out, after tasting it, that there was MSG in it, and the waiter took it back. He tried so hard to find something for us to order and then finally came to the table with a puzzled look on his face and offered us steamed rice as our only option. We were ravenous at this point, so we left and most likely will not go back again. If you are not sensitive to MSG or vegetarian, this may be a good traditional Chinese restaurant for you.\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-young.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor, Business Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Absinthe Brasserie & Bar\u003cbr>\n\u003cstrong>Reviewed Hing Lung:\u003c/strong> Thursday, June 20, 2006\u003c/p>\n\u003cp>This is just the sort of restaurant I choose for a late night meal. Most restaurants in the Bay Area close around 10:00 p.m. and many that stay open later are burger joints and run-of-the-mill or fast food stops. Hung Ling serves authentic Chinese food in an open, fairly plain setting until 1:00 a.m. The walls are filled with long strips of white paper with large Chinese characters advertising the specials and their prices, the menus (there are several) are all primarily in Chinese with English subtext, and the clientele seems to be mostly Asian, which might well be seen as a good indication of the authenticity and basic quality of a restaurant’s food.\u003c/p>\n\u003cp>As I entered the restaurant, I noticed that many of the tables were still cluttered with dishes, and I figured I’d come in right after a rush. The hostess started to offer me a table right in front by the door and, seeing my hesitation, she promptly suggested a table in the back and sent someone to set it immediately. Even at the\u003cbr>\nlate hour (11:00 p.m.), there were people from all walks of life spread around the dining room and they continued to come and go. Excellent people watching.\u003c/p>\n\u003cp>I chose BBQ Pork Won Ton soup to start, a favorite of mine. This is enough for a meal by itself — very filling with plump, flavorful slices of BBQ pork, thoroughly stuffed won ton, freshly cooked cabbage, and a tasty broth. It can be had with additional noodles. I followed with another favorite, Kung Pao Chicken which, although it may not have been the most amazing I’ve ever had, was right down the middle for spicing, degree of heat, and expected flavor. I had rice and tea, took half the chicken home, and, with tax and tip, my meal came to $17, for more than I could eat.\u003c/p>\n\u003cp>Even with the task of cleaning up the tables from the rush, which had preceded me, the wait staff was attentive and my menus, meal, and check were all delivered promptly. In a high volume, no frills establishment like this where the expectation for politeness and ambiance is low, it is particularly noteworthy that the wait staff were all gracious, gave their full attention while at the table, and thanked me for coming.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While I wouldn’t always choose this very plain atmosphere for an evening meal, for a good meal at a great price and especially for late eating, I’d definitely recommend Hing Lung for one or two, or even a large group (several large round tables), and I’ll return myself.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Hing Lung: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=140\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/28/check-please-bay-area-season-2-episode-2-202/\">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/cp202iPod_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/hinglung1.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hinglung2.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/hinglung4.jpg\" alt=\"Hing Lung\" hspace=\"3\">\u003cbr>\nWon Ton Soup with Noodles; Kung Pao Calamari; Peking Duck\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/jim-cyr.jpg\" alt=\"Jim\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hing Lung\u003cbr>\n\u003cstrong>Reviewed Hing Lung:\u003c/strong> Saturday, July 8, 2006\u003c/p>\n\u003cp>The reason Hing Lung has been one of my favorite restaurants for over fifteen years is because they use fresh, seasonal ingredients in imaginative ways that never fail to satisfy. We almost always order their juk — a rice porridge, which is made in a large crock pot-type vat, which the restaurant imported from Hong Kong in order to achieve their particular spin on this traditional dish. The base juk, flavored with bean curd, a thousand-year-old egg, ginger, soy and lemongrass, yields a fresh and flavorful soup, highly recommended for when you are feeling “under the weather,” for whatever reason, and as a great dish for breakfast, lunch, or late-night snack. We are especially fond of the Fresh Clam and Abalone version — it goes especially well with Hing Lung’s freshly-made Chinese donuts (the donuts are great for mopping up the sauces that come with other dishes as well).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Satay Beef with Green Onion in Claypot was a new dish for us. There are hundreds of different dishes listed on the several menus that you are presented and most of them are in the $5 price range. This dish was amazing and indicative of the kind of Asian-fusion type of dish that the chefs create at Hing Lung. Satay is generally considered Thai in origin, and claypot slow-cooking is part of the Chinese tradition. I may or may not have the origins correct, but when the dish arrived steaming hot, and we got a first whiff, we got excited. The satay flavor had melded with the green onion and produced super-tender, flavorful beef that melted in your mouth (we used the Chinese donut to mop up every bit of the sauce).\u003c/p>\n\u003cp>We’ve eaten Kung Pao Chicken and Kung Pao Prawns for years, and we were intrigued to try out Kung Pao Calamari. We know that they believe that seafood has to be cooked super quickly to maintain flavor and freshness at Hing Lung and that they use super hot gas jets to achieve this (they can boil water in 15 seconds). The calamari was the sweetest and tenderest calamari we have ever tasted anywhere. This dish has joined a list of our favorites. We didn’t order it this particular time, but the Chinese-Style Chicken with Ginger and Green Onion is our all-time favorite. Unlike any chicken dish we know, it is either salt-baked or steamed and served cold with the sauce on the side. They usually have two kinds of chicken available. The “Chinese-Style” chicken is a bit gamier and full-flavored — worth asking for!\u003c/p>\n\u003cp>Usually, if you have the juk, two additional dishes is plenty of food for two people, but we were super hungry, and we love Chow Fun — the big wide rice noodles — so, we ordered the Peking Style Spareribs in Black Bean Sauce version, which was top notch. Our usual choice, the Beef with Tender Greens version, is no slouch either. The Chow Fun itself is NOT overcooked, it is served al dente, and there is always enough sauce to saturate the dish without overwhelming it — a balance most restaurants do not achieve.\u003c/p>\n\u003cp>We were so full, we had to ask for take-home boxes for all of the extra food. Two slices of cool watermelon with fresh fortune cookies were presented with the check, which totaled . . . $ 23.60. So, for a total of $28, two of us had an excellent dinner with yummy leftovers for lunch the next day. That is why we love Hing Lung — all of the ingredients are super fresh, the chef has imagination, and you can try all kinds of new dishes without worrying about going broke doing so. It is a great place for a family or a group of friends to check out (they have lots of big tables with lazy susans). We have two standards by which we judge Chinese restaurants: number one, if there are lots of Chinese people eating there, especially families, that is a VERY good sign; number two, as you enter the dining room, scan the tables to see what the food looks like. You should see LOTS of colors — reds, oranges, greens, blacks, saffron — if the predominant color is brown, turn and leave. Color means you have an excellent chef in charge of the kitchen, who is comfortable with fresh ingredients and really knows how to cook. Brown means that the overwhelming flavor will be soy sauce, and bland at that.\u003c/p>\n\u003cp>Hing Lung’s casual atmosphere, quick service, fresh creative Asian-fusion dishes, and super-affordable prices make it an excellent destination for a fresh spin on breakfast, lunch, dinner, or a late-night snack.\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/karen-mendelsohn.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiter in Restaurant Industry\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fairfax\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Saylor’s Landing\u003cstrong>\u003cbr>\nReviewed Hing Lung:\u003c/strong> Friday, July 14, 2006\u003c/p>\n\u003cp>Honestly, I could not recommend this restaurant if you are vegetarian or sensitive to MSG. Parking is not very easy since it is in the heart of Chinatown, so hopefully you will make other arrangements for transportation. There are many buses and a walk through Chinatown is always fun.\u003c/p>\n\u003cp>The traditional Chinese food looked great and there were even pictures of a lot of items on the menu, most of them listed in Chinese. There were a lot of locals and they really seemed to be enjoying the food. The waiter tried very hard to accommodate our dietary needs, but it just wasn’t a success. After ordering various items he would return to the table to inform us that there was MSG, and we would proceed to try something else. No luck. My friend, who is vegetarian, ordered the vegetable fried rice only to find out, after tasting it, that there was MSG in it, and the waiter took it back. He tried so hard to find something for us to order and then finally came to the table with a puzzled look on his face and offered us steamed rice as our only option. We were ravenous at this point, so we left and most likely will not go back again. If you are not sensitive to MSG or vegetarian, this may be a good traditional Chinese restaurant for you.\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-young.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor, Business Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Absinthe Brasserie & Bar\u003cbr>\n\u003cstrong>Reviewed Hing Lung:\u003c/strong> Thursday, June 20, 2006\u003c/p>\n\u003cp>This is just the sort of restaurant I choose for a late night meal. Most restaurants in the Bay Area close around 10:00 p.m. and many that stay open later are burger joints and run-of-the-mill or fast food stops. Hung Ling serves authentic Chinese food in an open, fairly plain setting until 1:00 a.m. The walls are filled with long strips of white paper with large Chinese characters advertising the specials and their prices, the menus (there are several) are all primarily in Chinese with English subtext, and the clientele seems to be mostly Asian, which might well be seen as a good indication of the authenticity and basic quality of a restaurant’s food.\u003c/p>\n\u003cp>As I entered the restaurant, I noticed that many of the tables were still cluttered with dishes, and I figured I’d come in right after a rush. The hostess started to offer me a table right in front by the door and, seeing my hesitation, she promptly suggested a table in the back and sent someone to set it immediately. Even at the\u003cbr>\nlate hour (11:00 p.m.), there were people from all walks of life spread around the dining room and they continued to come and go. Excellent people watching.\u003c/p>\n\u003cp>I chose BBQ Pork Won Ton soup to start, a favorite of mine. This is enough for a meal by itself — very filling with plump, flavorful slices of BBQ pork, thoroughly stuffed won ton, freshly cooked cabbage, and a tasty broth. It can be had with additional noodles. I followed with another favorite, Kung Pao Chicken which, although it may not have been the most amazing I’ve ever had, was right down the middle for spicing, degree of heat, and expected flavor. I had rice and tea, took half the chicken home, and, with tax and tip, my meal came to $17, for more than I could eat.\u003c/p>\n\u003cp>Even with the task of cleaning up the tables from the rush, which had preceded me, the wait staff was attentive and my menus, meal, and check were all delivered promptly. In a high volume, no frills establishment like this where the expectation for politeness and ambiance is low, it is particularly noteworthy that the wait staff were all gracious, gave their full attention while at the table, and thanked me for coming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While I wouldn’t always choose this very plain atmosphere for an evening meal, for a good meal at a great price and especially for late eating, I’d definitely recommend Hing Lung for one or two, or even a large group (several large round tables), and I’ll return myself.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Absinthe Brasserie & Bar\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=137\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/28/check-please-bay-area-season-2-episode-2-202/\">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/cp202iPod_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/absinthe20.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/absinthe1.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/absinthe18.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/absinthe5.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/absinthe2.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/absinthe13.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n398 Hayes Street (at Gough Street)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=absinthe+restaurant+san+francisco&sll=37.797433,-122.406278&sspn=0.005977,0.00766&ie=UTF8&cid=37775000,-122418333,4042063859184305172&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Valet, street (difficult)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-551-1590\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@absinthe.com\">info@absinthe.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.absinthe.com/\" target=\"_blank\" rel=\"noopener\">www.absinthe.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> William Russell-Shapiro\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Eduardo Arriaga\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Murielle Roux\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Southern French/Mediterranean with California Influences\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> French Onion Soup, Coq au Vin, Chocolate Pot de Crème\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 11:00am-12:00 midnight\u003cbr>\nWednesday: 11:00am-12:00 midnight\u003cbr>\nThursday: 11:00am-12:00 midnight\u003cbr>\nFriday: 11:00am-12:00 midnight (Bar open until 2:00am)\u003cbr>\nSaturday: 11:00am-12:00 midnight (Bar open until 2:00am)\u003cbr>\nSunday: 11:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, late night\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 Breakfast/Brunch/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, Major Credit Cards\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> 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> 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",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n398 Hayes Street (at Gough Street)\r\nSan Francisco, CA 94102\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=absinthe+restaurant+san+francisco&sll=37.797433,-122.406278&sspn=0.005977,0.00766&ie=UTF8&cid=37775000,-122418333,4042063859184305172&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-551-1590\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.absinthe.com/\" target=\"_blank\" rel=\"noopener\">www.absinthe.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Southern French/Mediterranean with California Influences\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=137\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Absinthe Brasserie & Bar\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=137\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/28/check-please-bay-area-season-2-episode-2-202/\">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/cp202iPod_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/absinthe20.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/absinthe1.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/absinthe18.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/absinthe5.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/absinthe2.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/absinthe13.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n398 Hayes Street (at Gough Street)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=absinthe+restaurant+san+francisco&sll=37.797433,-122.406278&sspn=0.005977,0.00766&ie=UTF8&cid=37775000,-122418333,4042063859184305172&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Valet, street (difficult)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-551-1590\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@absinthe.com\">info@absinthe.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.absinthe.com/\" target=\"_blank\" rel=\"noopener\">www.absinthe.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> William Russell-Shapiro\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Eduardo Arriaga\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Murielle Roux\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Southern French/Mediterranean with California Influences\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> French Onion Soup, Coq au Vin, Chocolate Pot de Crème\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 11:00am-12:00 midnight\u003cbr>\nWednesday: 11:00am-12:00 midnight\u003cbr>\nThursday: 11:00am-12:00 midnight\u003cbr>\nFriday: 11:00am-12:00 midnight (Bar open until 2:00am)\u003cbr>\nSaturday: 11:00am-12:00 midnight (Bar open until 2:00am)\u003cbr>\nSunday: 11:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, late night\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 Breakfast/Brunch/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, Major Credit Cards\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> 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> 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>",
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"content": "\u003cp>\u003cstrong>Absinthe Brasserie & Bar: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=138\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/28/check-please-bay-area-season-2-episode-2-202/\">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/cp202iPod_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/absinthe19.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/absinthe7.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/absinthe10.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cbr>\nMarinated Calamari Salad; Roasted New Zealand Rack of Lamb; Cookie and Confectionery Plate\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-young.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor, Business Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Absinthe\u003cbr>\n\u003cstrong>Reviewed Absinthe Brasserie & Bar:\u003c/strong> Thursday, June 29, 2006\u003c/p>\n\u003cp>The interior of Absinthe is designed to evoke the French Belle Époque and provides a very comfortable atmosphere with a nice balance of casual and slightly plush. And just for fun, showing in the wall murals, (what appear to be) antique art posters and occasional displays, is more than a hint of the historical culture surrounding absinthe. It offers American-influenced Southern France brasserie cuisine on a menu combining French classics with California creativity. It’s always my impression that the preparation is done with a superior understanding of which herbs, spices, and treatment best complement the food itself.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We began the evening with a relatively small amount of excellent Camembert with small toast points and a few toasted walnuts as a taste complement — perfect to take the edge off the appetite without ruining it. There is always a basket with a selection of excellent breads and sweet (unsalted) butter for those who want more at the beginning of the meal. The shark I chose on this visit was simply prepared to reveal the flavor of the fish. In the seven years I’ve patronized the restaurant, I’ve never had a bad dish.\u003c/p>\n\u003cp>They offer a full bar and an expansive wine list from vintners world wide, prices ranging from modest to very expensive. This time we asked our server about some of the wines and, when she no longer felt qualified to answer, she asked the wine expert on the premises to come the table. We chose a modestly priced Pinot Noir (a favorite red) and thoroughly enjoyed it with our meal and afterward during an extended table conversation. We shared a primarily chocolate desert at the end of the meal, something I enjoy doing, and it was the perfect finish. Their deserts are never excessive, carefully combining flavors and giving you just enough to delight the taste buds and fulfill.\u003c/p>\n\u003cp>Absinthe employs what appears to be a three-tier system of service in the dining room. The waitperson makes certain you are welcomed, understand what’s available and that your order is promptly delivered to the kitchen, maintaining continuity at the table. The “bus” staff tend the table and make certain you have all the support required for a complete meal, then a specially engaged staff bring the food to the table the minute it’s ready in the kitchen and always seem to know where each dish goes without asking, gracious and very efficient. It’s the very best of service, beautifully presented, and you seldom wait or want for anything. I do, from time to time, drop into the restaurant bar last minute with a friend to enjoy their cafe menu. With fewer offerings until a later hour, often more simply presented, the quality prevails, you seldom need a reservation and it’s a great place to chat.\u003c/p>\n\u003cp>The combination of quality food, warm atmosphere, and attentive service make this a place of substance, to which I return again and again. Its continued popularity and central location in the Performing Arts district means that, if you’re planning on eating before or after performances, reservations are as highly recommended as the venue itself.\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/jim-cyr.jpg\" alt=\"Jim\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hing Lung\u003cbr>\n\u003cstrong>Reviewed Absinthe Brasserie & Bar:\u003c/strong> Thursday, July 20, 2006\u003c/p>\n\u003cp>Our evening got off to a great start when we got a parking place right in front of the restaurant. We were promptly seated and I was really impressed with the understated, polished elegance of the rooms. We were seated in the front room where the bar is, and in spite of some initial misgivings about the noise level, we were soon nicely distracted by the menus.\u003c/p>\n\u003cp>The bar menu alone took many happy minutes to peruse — so many things we had never heard of. With a wide range of wines and liquors, THIS would have to qualify as one of the great places in San Francisco to have a drink. I tried something called L’Opera, and my dining companion had a Bloody Mary, both were excellent. Absinthe uses nice glassware and their drink portions are generous, the flavors are smooth and the presentation amazing. We were very happy. As we dug into the walnut bread presented, our appetizers appeared. It was the freshest arugula salad ever, it was like the leaves had been picked minutes before their presentation in a subtle dressing that allowed the freshly-roasted pine nuts and the bits of accompanying grapefruit and watermelon to surprise and delight — perfectly balanced, light and delicious. I went into orbit over the calamari — the texture was al dente, the marinade a cool and sublime mix of a really good olive oil, sweet red peppers, onions, and exquisite flavorings I couldn’t identify. I LOVED this dish, and that the portion was generous was much appreciated as well.\u003c/p>\n\u003cp>We were amused to note that both a mixed seafood grill and a rib-eye were featured on Absinthe’s menu as well. Both were priced about $6 more than Saylor’s Landing, but we decided to see what the differences might be. The rib-eye came with grilled eggplant and stewed tomatoes with a pesto sauce as accompaniment. As our waiter placed my plate before me, I asked what the small bowl of green stuff he was placing on the side of the plate was. He explained that it was more of the pesto that was on the steak. Great anticipation on the chef’s part, the pesto was delicious and you wanted a bit of it with every bite. The veggies were perfect, the steak was cooked perfectly rare, as I had ordered it, and as happy as I was, the mixed seafood grill was getting even better reviews from my dining companion. Her plate was beautiful, two of the most delicious scallops imaginable, several succulent prawns, little neck clams, mussels, perfectly cooked Yukon golds, tender green beans, slices of radish, and sweet red peppers, all accompanied by a perfect aioli.\u003c/p>\n\u003cp>One enormous piece of chocolate cake — fresh, with several kinds of chocolate and cherries involved, and crème fraîche as part of the presentation — along with two great cups of coffee, and we were very happy to part with our $150. We were even happier to have made the acquaintance of another GREAT San Francisco Bay Area restaurant that we would be happy to recommend or return to any time.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/karen-mendelsohn.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiter in Restaurant Industry\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fairfax\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Saylor’s Landing\u003cstrong>\u003cbr>\nReviewed Absinthe Brasserie & Bar:\u003c/strong> Sunday, July 11, 2006\u003c/p>\n\u003cp>I really enjoyed the dining experience at Absinthe. The hostess, who took the reservation, was really sweet and suggested we reserve a table just to be on the safe side. We went on a Sunday night and that was a great choice if you’re looking for a nice quiet dinner and a lot of attention from the staff. Parking was easy, metered spaces on Gough, which are free on Sunday. The lighting and decor was so comfortable with velvet booths and the feeling of really relaxing and enjoying the atmosphere. The music from the lounge was just the right volume, and we didn’t have to yell to have a conversation. Our waiter, Aaron, was really adorable. He was honest and seemed to love working there. Since this restaurant caters primarily to the performing arts crowd, it was a treat to practically have the place to ourselves.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We ordered all of our food, and Aaron made sure to time everything just right. The cheese course was delicious, and the French onion soup was served in the traditional way, baked with just the right amount of cheese. The temperatures of the main courses came out just right: medium-rare lamb and seared, rare tuna. The sauces were the best part, I thought — no heavy creams, mainly light purées that didn’t overpower the flavors of the meat or fish. The side dishes were also outstanding. Be sure to try their sweet corn gratin. By the time the dessert menu was presented, we were really too full to indulge, but managed to squeeze in a few cookies from the cookie and confectionary plate. I would definitely go back to Absinthe and most likely order the same exact thing and request Aaron as our server…\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n398 Hayes Street (at Gough Street)\r\nSan Francisco, CA 94102\r\n\u003cstrong>Phone:\u003c/strong> 415-551-1590\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.absinthe.com/\" target=\"_blank\" rel=\"noopener\">www.absinthe.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Southern French/Mediterranean with California Influences\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Absinthe Brasserie & Bar: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=138\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/28/check-please-bay-area-season-2-episode-2-202/\">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/cp202iPod_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/absinthe19.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/absinthe7.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/absinthe10.jpg\" alt=\"Absinthe\" hspace=\"3\">\u003cbr>\nMarinated Calamari Salad; Roasted New Zealand Rack of Lamb; Cookie and Confectionery Plate\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-young.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor, Business Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Absinthe\u003cbr>\n\u003cstrong>Reviewed Absinthe Brasserie & Bar:\u003c/strong> Thursday, June 29, 2006\u003c/p>\n\u003cp>The interior of Absinthe is designed to evoke the French Belle Époque and provides a very comfortable atmosphere with a nice balance of casual and slightly plush. And just for fun, showing in the wall murals, (what appear to be) antique art posters and occasional displays, is more than a hint of the historical culture surrounding absinthe. It offers American-influenced Southern France brasserie cuisine on a menu combining French classics with California creativity. It’s always my impression that the preparation is done with a superior understanding of which herbs, spices, and treatment best complement the food itself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We began the evening with a relatively small amount of excellent Camembert with small toast points and a few toasted walnuts as a taste complement — perfect to take the edge off the appetite without ruining it. There is always a basket with a selection of excellent breads and sweet (unsalted) butter for those who want more at the beginning of the meal. The shark I chose on this visit was simply prepared to reveal the flavor of the fish. In the seven years I’ve patronized the restaurant, I’ve never had a bad dish.\u003c/p>\n\u003cp>They offer a full bar and an expansive wine list from vintners world wide, prices ranging from modest to very expensive. This time we asked our server about some of the wines and, when she no longer felt qualified to answer, she asked the wine expert on the premises to come the table. We chose a modestly priced Pinot Noir (a favorite red) and thoroughly enjoyed it with our meal and afterward during an extended table conversation. We shared a primarily chocolate desert at the end of the meal, something I enjoy doing, and it was the perfect finish. Their deserts are never excessive, carefully combining flavors and giving you just enough to delight the taste buds and fulfill.\u003c/p>\n\u003cp>Absinthe employs what appears to be a three-tier system of service in the dining room. The waitperson makes certain you are welcomed, understand what’s available and that your order is promptly delivered to the kitchen, maintaining continuity at the table. The “bus” staff tend the table and make certain you have all the support required for a complete meal, then a specially engaged staff bring the food to the table the minute it’s ready in the kitchen and always seem to know where each dish goes without asking, gracious and very efficient. It’s the very best of service, beautifully presented, and you seldom wait or want for anything. I do, from time to time, drop into the restaurant bar last minute with a friend to enjoy their cafe menu. With fewer offerings until a later hour, often more simply presented, the quality prevails, you seldom need a reservation and it’s a great place to chat.\u003c/p>\n\u003cp>The combination of quality food, warm atmosphere, and attentive service make this a place of substance, to which I return again and again. Its continued popularity and central location in the Performing Arts district means that, if you’re planning on eating before or after performances, reservations are as highly recommended as the venue itself.\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/jim-cyr.jpg\" alt=\"Jim\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hing Lung\u003cbr>\n\u003cstrong>Reviewed Absinthe Brasserie & Bar:\u003c/strong> Thursday, July 20, 2006\u003c/p>\n\u003cp>Our evening got off to a great start when we got a parking place right in front of the restaurant. We were promptly seated and I was really impressed with the understated, polished elegance of the rooms. We were seated in the front room where the bar is, and in spite of some initial misgivings about the noise level, we were soon nicely distracted by the menus.\u003c/p>\n\u003cp>The bar menu alone took many happy minutes to peruse — so many things we had never heard of. With a wide range of wines and liquors, THIS would have to qualify as one of the great places in San Francisco to have a drink. I tried something called L’Opera, and my dining companion had a Bloody Mary, both were excellent. Absinthe uses nice glassware and their drink portions are generous, the flavors are smooth and the presentation amazing. We were very happy. As we dug into the walnut bread presented, our appetizers appeared. It was the freshest arugula salad ever, it was like the leaves had been picked minutes before their presentation in a subtle dressing that allowed the freshly-roasted pine nuts and the bits of accompanying grapefruit and watermelon to surprise and delight — perfectly balanced, light and delicious. I went into orbit over the calamari — the texture was al dente, the marinade a cool and sublime mix of a really good olive oil, sweet red peppers, onions, and exquisite flavorings I couldn’t identify. I LOVED this dish, and that the portion was generous was much appreciated as well.\u003c/p>\n\u003cp>We were amused to note that both a mixed seafood grill and a rib-eye were featured on Absinthe’s menu as well. Both were priced about $6 more than Saylor’s Landing, but we decided to see what the differences might be. The rib-eye came with grilled eggplant and stewed tomatoes with a pesto sauce as accompaniment. As our waiter placed my plate before me, I asked what the small bowl of green stuff he was placing on the side of the plate was. He explained that it was more of the pesto that was on the steak. Great anticipation on the chef’s part, the pesto was delicious and you wanted a bit of it with every bite. The veggies were perfect, the steak was cooked perfectly rare, as I had ordered it, and as happy as I was, the mixed seafood grill was getting even better reviews from my dining companion. Her plate was beautiful, two of the most delicious scallops imaginable, several succulent prawns, little neck clams, mussels, perfectly cooked Yukon golds, tender green beans, slices of radish, and sweet red peppers, all accompanied by a perfect aioli.\u003c/p>\n\u003cp>One enormous piece of chocolate cake — fresh, with several kinds of chocolate and cherries involved, and crème fraîche as part of the presentation — along with two great cups of coffee, and we were very happy to part with our $150. We were even happier to have made the acquaintance of another GREAT San Francisco Bay Area restaurant that we would be happy to recommend or return to any time.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/karen-mendelsohn.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiter in Restaurant Industry\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fairfax\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Saylor’s Landing\u003cstrong>\u003cbr>\nReviewed Absinthe Brasserie & Bar:\u003c/strong> Sunday, July 11, 2006\u003c/p>\n\u003cp>I really enjoyed the dining experience at Absinthe. The hostess, who took the reservation, was really sweet and suggested we reserve a table just to be on the safe side. We went on a Sunday night and that was a great choice if you’re looking for a nice quiet dinner and a lot of attention from the staff. Parking was easy, metered spaces on Gough, which are free on Sunday. The lighting and decor was so comfortable with velvet booths and the feeling of really relaxing and enjoying the atmosphere. The music from the lounge was just the right volume, and we didn’t have to yell to have a conversation. Our waiter, Aaron, was really adorable. He was honest and seemed to love working there. Since this restaurant caters primarily to the performing arts crowd, it was a treat to practically have the place to ourselves.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We ordered all of our food, and Aaron made sure to time everything just right. The cheese course was delicious, and the French onion soup was served in the traditional way, baked with just the right amount of cheese. The temperatures of the main courses came out just right: medium-rare lamb and seared, rare tuna. The sauces were the best part, I thought — no heavy creams, mainly light purées that didn’t overpower the flavors of the meat or fish. The side dishes were also outstanding. Be sure to try their sweet corn gratin. By the time the dessert menu was presented, we were really too full to indulge, but managed to squeeze in a few cookies from the cookie and confectionary plate. I would definitely go back to Absinthe and most likely order the same exact thing and request Aaron as our server…\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Saylor’s Landing\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=135\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=136\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/28/check-please-bay-area-season-2-episode-2-202/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp202iPod_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/saylorslanding3.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/saylorslanding1.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/saylorslanding2.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/saylorslanding13.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/saylorslanding8.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/saylorslanding9.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n305 Harbor Drive (at Gate 5 Road)\u003cbr>\nSausalito, CA 94965\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=saylor%27s+landing+san+francisco&sll=37.777228,-122.422693&sspn=0.011635,0.015321&ie=UTF8&cid=37775000,-122418333,10829400295290617384&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot, street (easy)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-332-6161\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:saylorslanding@sbcglobal.net\">saylorslanding@sbcglobal.net\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Sean Saylor\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sean Saylor\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Seafood\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-9:00pm\u003cbr>\nTuesday: 11:30am-9:00pm\u003cbr>\nWednesday: 11:30am-9:00pm\u003cbr>\nThursday: 11:30am-9:00pm\u003cbr>\nFriday: 11:30am-10:00pm\u003cbr>\nSaturday: 11:30am-10:00pm\u003cbr>\nSunday: 4:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Breakfast/Brunch/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, MasterCard, Visa, 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 to 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> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live music\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n305 Harbor Drive (at Gate 5 Road)\r\nSausalito, CA 94965\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=saylor%27s+landing+san+francisco&sll=37.777228,-122.422693&sspn=0.011635,0.015321&ie=UTF8&cid=37775000,-122418333,10829400295290617384&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-332-6161\r\n\u003cstrong>Type of Cuisine:\u003c/strong> California\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=135\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Saylor’s Landing\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=135\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=136\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/28/check-please-bay-area-season-2-episode-2-202/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp202iPod_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/saylorslanding3.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/saylorslanding1.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/saylorslanding2.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/saylorslanding13.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/saylorslanding8.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/saylorslanding9.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n305 Harbor Drive (at Gate 5 Road)\u003cbr>\nSausalito, CA 94965\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=saylor%27s+landing+san+francisco&sll=37.777228,-122.422693&sspn=0.011635,0.015321&ie=UTF8&cid=37775000,-122418333,10829400295290617384&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot, street (easy)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-332-6161\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:saylorslanding@sbcglobal.net\">saylorslanding@sbcglobal.net\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Sean Saylor\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sean Saylor\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Seafood\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-9:00pm\u003cbr>\nTuesday: 11:30am-9:00pm\u003cbr>\nWednesday: 11:30am-9:00pm\u003cbr>\nThursday: 11:30am-9:00pm\u003cbr>\nFriday: 11:30am-10:00pm\u003cbr>\nSaturday: 11:30am-10:00pm\u003cbr>\nSunday: 4:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Breakfast/Brunch/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, MasterCard, Visa, 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 to 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> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live music\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Saylor’s Landing: Reviews [CLOSED]",
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"headTitle": "Saylor’s Landing: Reviews [CLOSED] | KQED",
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"content": "\u003cp>\u003cstrong>Saylor’s Landing: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=134\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=136\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/28/check-please-bay-area-season-2-episode-2-202/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp202iPod_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/saylorslanding5.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/saylorslanding10.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/saylorslanding4.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cbr>\nPetrale Sole Dore with Bay Shrimp and Capers in a Lemon Cream Sauce; Special Caesar Salad with Blackened Ahi Tuna (Seared Rare); New England Clam Chowder\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/karen-mendelsohn.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiter in Restaurant Industry\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fairfax\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Saylor’s Landing\u003cstrong>\u003cbr>\nReviewed Saylor’s Landing:\u003c/strong> Thursday, July 20, 2006\u003c/p>\n\u003cp>Saylor’s Landing is definitely where the locals go to dine and drink in Sausalito. The nautical feel of the restaurant adds to the consistently delicious food. Parking is easy and FREE!! You can sit on the front deck or inside and listen to live music from local favorites Thursday thru Sunday nights. The music varies from traditional jazz to blues to rock and roll.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The service is exceptional and it’s not unusual for the owner, Sean Saylor, or the wait staff, to sit down and visit with you at the table. The kitchen staff has been with the restaurant since opening, and Jose, the executive sous-chef, makes some traditional food from his hometown of Guatemala as well as the many specials listed on the menu daily.\u003c/p>\n\u003cp>The clam chowder is so fresh and everything is made from scratch. No canned sauces or dressings in this restaurant. Fish comes in fresh daily and the portions are large enough to share. There is a children’s menu available for the kids, and the menu changes from lunch to dinner at 5:00 pm. I recommend saving room for the sour cream fudge cake or the apple crisp. Even the desserts are all made from scratch. It really doesn’t get any fresher than this and with reasonable prices and such large portions to boot, you and the entire family are in for a real treat,Saylor’s Landing-style. Sean Saylor, a California Culinary Academy graduate, is the owner and executive chef, hence the name Saylor’s Landing.\u003c/p>\n\u003cp>The clam chowder alone is worth the trip across the Golden Gate Bridge!!!\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/jim-cyr.jpg\" alt=\"Jim\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hing Lung\u003cbr>\n\u003cstrong>Reviewed Saylor’s Landing:\u003c/strong> Friday, July 7, 2006\u003c/p>\n\u003cp>We arrived at Saylor’s Landing promptly at 6:00 and we were immediately shown to our table. The place seemed busy and popular, since there were many reserved signs on tables as we settled into the large, airy, and pleasant room. We were just a few steps from the waterfront and there was lots of glass affording views of the surrounding hillsides. A huge stone fireplace seemed to invite a return visit even in the most inclement weather. It was a cozy room, and the prospect of a live jazz ensemble playing through dinner gave the evening great promise. We liked that the tables weren’t crowded together and the sea green and brown tones of the dining room had us in a pleasant mood as our waiter arrived promptly with menus and to inquire as to whether we wanted drinks or not. The first thing we had noticed upon entering the restaurant was a large board advertising a daily happy hour (which we were still in time to take advantage of) with different specials for each day of the week. When we asked our server to remind us of the drink special of the day, we were informed that the drink special policy did not apply to diners. Since the bar is an integral part of the room, we thought that this was unfortunate, and decided to restrict our beverage selection to compliment our dinners. A nice basket of very fresh bread and butter were promptly on the table.\u003c/p>\n\u003cp>We perused the “core” menu and selected New England Clam Chowder and a platter of steamed clams as appetizers. I’m from Maine and I know what New England Clam Chowder is supposed to taste like, and what I was served was even more disappointing than most canned representations of this dish. The “chowder” was a thick, almost flavorless glop containing a few clam necks, a couple of potato cubes, and served with oyster crackers. The crackers provided more flavor than the viscous mess presented. I was very hungry, it was only a cup size, and I chose not to finish it. The steamed clams were somewhat better, they seemed freshly steamed and the accompanying caper sauce provided a nice salty compliment to the clams. Unfortunately, this was the last time that salt was judiciously used.\u003c/p>\n\u003cp>Saylor’s seems to offer quite an array of daily specials. I chose the rib-eye steak and my dining companion chose the Mixed Seafood Grill. The service at Saylor’s was excellent, and we were pleasantly surprised when our dinners appeared as soon as our appetizers had been cleared away. The presentation of both the Mixed Seafood Grill and the rib-eye were exactly the same: a huge lump of heavily salted mashed potatoes, which did not taste freshly made, accompanied by “mixed” vegetables, which seemed to be the sort of mixed vegetables you can buy in the frozen food section of your local grocery store. None of the vegetables had any flavor left except for the flavor of heavily salted water, which they seemed to have been dipped in prior to serving.\u003c/p>\n\u003cp>The Mixed Seafood grill consisted of two decent scallops, two dried up prawns, and two small leathery pieces of what might once have been halibut sitting in a sauce of what tasted like A Thousand Island salad dressing saturated with salt. The rib-eye, which had been requested as “rare,” was served medium-well with a crust of cranberries preserved in salt. The meat was soft and flavorless. Neither of us finished our dinners. In twenty-seven years of dining together, this has almost never happened. Our palates were overwhelmed with salt. The accompanying glasses of the house Syrah were OK, but overpriced at $8 a glass.\u003c/p>\n\u003cp>We chose to split an apple crisp for dessert. We were still hungry, but it was such a soggy flavorless crispless mess that we left it on the plate, taking small consolation in the fact that at least the coffee was decent. If we had experienced the same dinner for $40 in an area of the world not known for decent cuisine, we might have been OK with the experience, however $110 for a meal that was terribly overpriced, seemed to feature very little in terms of fresh ingredients, and where the only flavoring presented was way too much salt…well, here in the San Francisco Bay Area where even the smallest places take pride in fresh ingredients and good, often imaginative cooking, Saylor’s Landing was horrible and we will not be returning.\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-young.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor, Business Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Absinthe Brasserie & Bar\u003cbr>\n\u003cstrong>Reviewed Saylor’s Landing:\u003c/strong> Wednesday, July 19, 2006\u003c/p>\n\u003cp>I went to Saylor’s Landing in the early afternoon for a weekday late lunch. There is parking behind the restaurant, which is good, because the Gate 5 area can be a difficult neighborhood in which to find street parking. As I’ve occasionally worked in this locale, I’ve eaten here before with both friends and workmates and enjoyed it. I was offered seating either outdoors on the deck — on a cul-de-sac near the entry to a local yacht club, generally a very quiet, pleasant scene — or indoors. I chose indoors and was seated immediately. Supper can be busy.\u003c/p>\n\u003cp>As one might expect, the decor has a sailing motif, and I’ve always enjoyed the models of sailboats around the room. The walls are wood-paneled, and there are high windows surrounding the room, which give lots of natural light and can be opened for air on warmer days. The service was very timely, courteous and, when asked, the waitperson gave thoughtful recommendations from the daily lunch specials list. They have a simple wine list and a full bar, but, since it was afternoon, I had iced tea, which the bus person continued to fill without having to be asked.\u003c/p>\n\u003cp>I found the appetizer to be very single flavored, as though the ingredients had been sitting together most of the day, and the crust to be a bit tough, though tasty. The chicken itself was perfectly tender, and there was a lot of it, so much in fact that I had half of it boxed to take home. The crab cakes entrée was delightfully filling and, though I like a courser mixture in a crab cake (the ingredients for these are very finely ground together), they were quite tasty.\u003c/p>\n\u003cp>I finished with a sorbet, the perfect end to the spicy meal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I found the prices a bit high for a lunch menu, but the overall ambiance, service, and comfortable pace is always worth the visit.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n305 Harbor Drive (at Gate 5 Road)\r\nSausalito, CA 94965\r\n\u003cstrong>Phone:\u003c/strong> 415-332-6161\r\n\u003cstrong>Type of Cuisine:\u003c/strong> California\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Saylor’s Landing: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=134\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=136\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/28/check-please-bay-area-season-2-episode-2-202/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp202iPod_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/saylorslanding5.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/saylorslanding10.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/saylorslanding4.jpg\" alt=\"Saylors Landing\" hspace=\"3\">\u003cbr>\nPetrale Sole Dore with Bay Shrimp and Capers in a Lemon Cream Sauce; Special Caesar Salad with Blackened Ahi Tuna (Seared Rare); New England Clam Chowder\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/karen-mendelsohn.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Recruiter in Restaurant Industry\u003cbr>\n\u003cstrong>Location:\u003c/strong> Fairfax\u003cbr>\n\u003cstrong>Favorite Restaurant: \u003c/strong>Saylor’s Landing\u003cstrong>\u003cbr>\nReviewed Saylor’s Landing:\u003c/strong> Thursday, July 20, 2006\u003c/p>\n\u003cp>Saylor’s Landing is definitely where the locals go to dine and drink in Sausalito. The nautical feel of the restaurant adds to the consistently delicious food. Parking is easy and FREE!! You can sit on the front deck or inside and listen to live music from local favorites Thursday thru Sunday nights. The music varies from traditional jazz to blues to rock and roll.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The service is exceptional and it’s not unusual for the owner, Sean Saylor, or the wait staff, to sit down and visit with you at the table. The kitchen staff has been with the restaurant since opening, and Jose, the executive sous-chef, makes some traditional food from his hometown of Guatemala as well as the many specials listed on the menu daily.\u003c/p>\n\u003cp>The clam chowder is so fresh and everything is made from scratch. No canned sauces or dressings in this restaurant. Fish comes in fresh daily and the portions are large enough to share. There is a children’s menu available for the kids, and the menu changes from lunch to dinner at 5:00 pm. I recommend saving room for the sour cream fudge cake or the apple crisp. Even the desserts are all made from scratch. It really doesn’t get any fresher than this and with reasonable prices and such large portions to boot, you and the entire family are in for a real treat,Saylor’s Landing-style. Sean Saylor, a California Culinary Academy graduate, is the owner and executive chef, hence the name Saylor’s Landing.\u003c/p>\n\u003cp>The clam chowder alone is worth the trip across the Golden Gate Bridge!!!\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/jim-cyr.jpg\" alt=\"Jim\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jim\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Operations Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Corte Madera\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Hing Lung\u003cbr>\n\u003cstrong>Reviewed Saylor’s Landing:\u003c/strong> Friday, July 7, 2006\u003c/p>\n\u003cp>We arrived at Saylor’s Landing promptly at 6:00 and we were immediately shown to our table. The place seemed busy and popular, since there were many reserved signs on tables as we settled into the large, airy, and pleasant room. We were just a few steps from the waterfront and there was lots of glass affording views of the surrounding hillsides. A huge stone fireplace seemed to invite a return visit even in the most inclement weather. It was a cozy room, and the prospect of a live jazz ensemble playing through dinner gave the evening great promise. We liked that the tables weren’t crowded together and the sea green and brown tones of the dining room had us in a pleasant mood as our waiter arrived promptly with menus and to inquire as to whether we wanted drinks or not. The first thing we had noticed upon entering the restaurant was a large board advertising a daily happy hour (which we were still in time to take advantage of) with different specials for each day of the week. When we asked our server to remind us of the drink special of the day, we were informed that the drink special policy did not apply to diners. Since the bar is an integral part of the room, we thought that this was unfortunate, and decided to restrict our beverage selection to compliment our dinners. A nice basket of very fresh bread and butter were promptly on the table.\u003c/p>\n\u003cp>We perused the “core” menu and selected New England Clam Chowder and a platter of steamed clams as appetizers. I’m from Maine and I know what New England Clam Chowder is supposed to taste like, and what I was served was even more disappointing than most canned representations of this dish. The “chowder” was a thick, almost flavorless glop containing a few clam necks, a couple of potato cubes, and served with oyster crackers. The crackers provided more flavor than the viscous mess presented. I was very hungry, it was only a cup size, and I chose not to finish it. The steamed clams were somewhat better, they seemed freshly steamed and the accompanying caper sauce provided a nice salty compliment to the clams. Unfortunately, this was the last time that salt was judiciously used.\u003c/p>\n\u003cp>Saylor’s seems to offer quite an array of daily specials. I chose the rib-eye steak and my dining companion chose the Mixed Seafood Grill. The service at Saylor’s was excellent, and we were pleasantly surprised when our dinners appeared as soon as our appetizers had been cleared away. The presentation of both the Mixed Seafood Grill and the rib-eye were exactly the same: a huge lump of heavily salted mashed potatoes, which did not taste freshly made, accompanied by “mixed” vegetables, which seemed to be the sort of mixed vegetables you can buy in the frozen food section of your local grocery store. None of the vegetables had any flavor left except for the flavor of heavily salted water, which they seemed to have been dipped in prior to serving.\u003c/p>\n\u003cp>The Mixed Seafood grill consisted of two decent scallops, two dried up prawns, and two small leathery pieces of what might once have been halibut sitting in a sauce of what tasted like A Thousand Island salad dressing saturated with salt. The rib-eye, which had been requested as “rare,” was served medium-well with a crust of cranberries preserved in salt. The meat was soft and flavorless. Neither of us finished our dinners. In twenty-seven years of dining together, this has almost never happened. Our palates were overwhelmed with salt. The accompanying glasses of the house Syrah were OK, but overpriced at $8 a glass.\u003c/p>\n\u003cp>We chose to split an apple crisp for dessert. We were still hungry, but it was such a soggy flavorless crispless mess that we left it on the plate, taking small consolation in the fact that at least the coffee was decent. If we had experienced the same dinner for $40 in an area of the world not known for decent cuisine, we might have been OK with the experience, however $110 for a meal that was terribly overpriced, seemed to feature very little in terms of fresh ingredients, and where the only flavoring presented was way too much salt…well, here in the San Francisco Bay Area where even the smallest places take pride in fresh ingredients and good, often imaginative cooking, Saylor’s Landing was horrible and we will not be returning.\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-young.jpg\" alt=\"Robert\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Robert\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Actor, Business Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Absinthe Brasserie & Bar\u003cbr>\n\u003cstrong>Reviewed Saylor’s Landing:\u003c/strong> Wednesday, July 19, 2006\u003c/p>\n\u003cp>I went to Saylor’s Landing in the early afternoon for a weekday late lunch. There is parking behind the restaurant, which is good, because the Gate 5 area can be a difficult neighborhood in which to find street parking. As I’ve occasionally worked in this locale, I’ve eaten here before with both friends and workmates and enjoyed it. I was offered seating either outdoors on the deck — on a cul-de-sac near the entry to a local yacht club, generally a very quiet, pleasant scene — or indoors. I chose indoors and was seated immediately. Supper can be busy.\u003c/p>\n\u003cp>As one might expect, the decor has a sailing motif, and I’ve always enjoyed the models of sailboats around the room. The walls are wood-paneled, and there are high windows surrounding the room, which give lots of natural light and can be opened for air on warmer days. The service was very timely, courteous and, when asked, the waitperson gave thoughtful recommendations from the daily lunch specials list. They have a simple wine list and a full bar, but, since it was afternoon, I had iced tea, which the bus person continued to fill without having to be asked.\u003c/p>\n\u003cp>I found the appetizer to be very single flavored, as though the ingredients had been sitting together most of the day, and the crust to be a bit tough, though tasty. The chicken itself was perfectly tender, and there was a lot of it, so much in fact that I had half of it boxed to take home. The crab cakes entrée was delightfully filling and, though I like a courser mixture in a crab cake (the ingredients for these are very finely ground together), they were quite tasty.\u003c/p>\n\u003cp>I finished with a sorbet, the perfect end to the spicy meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Saylor’s Landing: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=134\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=135\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Saylor’s Landing’s Salmon Cakes\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Sean Saylor\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> California Seafood\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nCrispy fresh Pacific salmon cakes.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 (2-ounce portions)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>24 ounces poached or grilled salmon, shredded\u003cbr>\n1/2 cup diced red onions\u003cbr>\n1/2 cup diced celery\u003cbr>\n1 whole egg\u003cbr>\n1 tablespoon Dijon mustard\u003cbr>\n2 tablespoons mayonnaise\u003cbr>\n2 tablespoons sour cream\u003cbr>\n1 tablespoon horseradish\u003cbr>\n1 tablespoon chopped fresh thyme\u003cbr>\nSalt and pepper to taste\u003cbr>\n1 teaspoon chili powder\u003cbr>\n1 teaspoon cayenne pepper\u003cbr>\n1 teaspoon Cajun seasoning\u003cbr>\nJuice from 2 lemons\u003cbr>\n1 cup plain panko breadcrumbs\u003cbr>\n2 tablespoons olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Mix together all above ingredients except for the breadcrumbs and olive oil. You will have a wet consistency.\u003c/p>\n\u003cp>2. Mix in breadcrumbs to desired consistency.\u003c/p>\n\u003cp>3. Form the mixture into 1 ounce balls and gently flatten each with the palm of your hand to make 1/2-inch disks.\u003c/p>\n\u003cp>4. In a non-stick pan, warm the olive oil over medium heat. Next, sauté each fishcake until both sides are golden brown. Place on paper towels to drain slightly and serve hot.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe with your favorite condiment or salad.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nPinot Noir, a crisp Chenin Blanc, or an IPA\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>24 ounces poached or grilled salmon, shredded\u003cbr>\n1/2 cup diced red onions\u003cbr>\n1/2 cup diced celery\u003cbr>\n1 whole egg\u003cbr>\n1 tablespoon Dijon mustard\u003cbr>\n2 tablespoons mayonnaise\u003cbr>\n2 tablespoons sour cream\u003cbr>\n1 tablespoon horseradish\u003cbr>\n1 tablespoon chopped fresh thyme\u003cbr>\nSalt and pepper to taste\u003cbr>\n1 teaspoon chili powder\u003cbr>\n1 teaspoon cayenne pepper\u003cbr>\n1 teaspoon Cajun seasoning\u003cbr>\nJuice from 2 lemons\u003cbr>\n1 cup plain panko breadcrumbs\u003cbr>\n2 tablespoons olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Mix together all above ingredients except for the breadcrumbs and olive oil. You will have a wet consistency.\u003c/p>\n\u003cp>2. Mix in breadcrumbs to desired consistency.\u003c/p>\n\u003cp>3. Form the mixture into 1 ounce balls and gently flatten each with the palm of your hand to make 1/2-inch disks.\u003c/p>\n\u003cp>4. In a non-stick pan, warm the olive oil over medium heat. Next, sauté each fishcake until both sides are golden brown. Place on paper towels to drain slightly and serve hot.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe with your favorite condiment or salad.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nPinot Noir, a crisp Chenin Blanc, or an IPA\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
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},
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"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.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
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"order": 1
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"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 />",
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"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",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"airtime": "SUN 7:30pm-8pm",
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"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. ",
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"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. ",
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"order": 18
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},
"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/",
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},
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},
"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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