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"content": "\u003cp>Check, Please! Bay Area’s second season episode 1 (201) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Memphis Minnie’s Barbeque Joint and Smokehouse\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=128\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=129\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=130\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Ovation at the Opera\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=126\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=127\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Café Gratitude\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=123\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=124\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=125\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>https://www.youtube.com/embed/oYxjszA9Poo\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/cp201iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2b.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>Check, Please! Bay Area\u003c/strong>. Welcome to the second season of the show!\u003c/p>\n\u003cp>On the heels of our first season’s success, we’re expanding our online offerings. New to this season will be my “Wine of the Week” post, in which I’ll share my tasting notes about the wine the guests and I drank on set during the taping of the show. Another new feature will be my “What to Sip” suggestions. In response to viewers wanting wine and drink recommendations, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003c/p>\n\u003cp>We’re thrilled you’ve tuned in and look forward to hearing from you.\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2003 Penfolds “Bin 389” Cabernet/Shiraz, South Australia $25\u003c/strong>\u003cbr>\nYear in and year out, this is one of my favorite wines. That’s high praise coming from someone who samples more than 5,000 bottles annually. The seamlessly smooth blend of nearly equal parts Cabernet Sauvignon and Shiraz (Syrah) from one of Australia’s top producers can be enjoyed now with everything from roast chicken to filet mignon, or, since this wine has the ability to age for years, it can be held and enjoyed at a later date.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Café Gratitude\u003c/strong>\u003c/p>\n\u003cp>Though Café Gratitude does offer a selection of organic wines, I learned first-hand that their unique, non-alcoholic drinks are the restaurant’s signature beverages. Kick off your meal with one of their fresh fruit juice elixirs made every morning in a hydraulic juice press. Then wrap up your vegan feast with an organic coffee that has been infused for 48 hours in cold water rather than brewed. Don’t miss:\u003c/p>\n\u003cp>\u003cstrong>“I AM SUCCULENT” $4 / $6.50 per glass\u003c/strong>\u003c/p>\n\u003cp>This is the actual name of the drink, not me touting my botox-free facial skin. The exotic elixir is a blend of grapefruit, apple, celery, fennel, and mint. Be careful, though, this drink is easy to sip and you’ll find yourself ordering multiple glasses. You don’t want to be too succulent.\u003c/p>\n\u003cp>\u003cstrong>“I AM MARVELOUS” Single $4.25 / Double $5\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>While ordering I felt like Billy Crystal impersonating Latin actor Fernando Lamas on Saturday Night Live — “Darling, you LOOK marvelous!” After drinking this café mocha-style drink made with organic chocolate, however, I felt marvelous. I vowed to go back just to sip the ultra-smooth coffee layered with intensely rich chocolaty flavor.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 1 (201) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Memphis Minnie’s Barbeque Joint and Smokehouse\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=128\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=129\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=130\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Ovation at the Opera\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=126\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=127\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Café Gratitude\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=123\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=124\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=125\">recipe\u003c/a> | [CLOSED]\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/oYxjszA9Poo'\n title='//www.youtube.com/embed/oYxjszA9Poo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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/cp201iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2b.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>Check, Please! Bay Area\u003c/strong>. Welcome to the second season of the show!\u003c/p>\n\u003cp>On the heels of our first season’s success, we’re expanding our online offerings. New to this season will be my “Wine of the Week” post, in which I’ll share my tasting notes about the wine the guests and I drank on set during the taping of the show. Another new feature will be my “What to Sip” suggestions. In response to viewers wanting wine and drink recommendations, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003c/p>\n\u003cp>We’re thrilled you’ve tuned in and look forward to hearing from you.\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2003 Penfolds “Bin 389” Cabernet/Shiraz, South Australia $25\u003c/strong>\u003cbr>\nYear in and year out, this is one of my favorite wines. That’s high praise coming from someone who samples more than 5,000 bottles annually. The seamlessly smooth blend of nearly equal parts Cabernet Sauvignon and Shiraz (Syrah) from one of Australia’s top producers can be enjoyed now with everything from roast chicken to filet mignon, or, since this wine has the ability to age for years, it can be held and enjoyed at a later date.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Café Gratitude\u003c/strong>\u003c/p>\n\u003cp>Though Café Gratitude does offer a selection of organic wines, I learned first-hand that their unique, non-alcoholic drinks are the restaurant’s signature beverages. Kick off your meal with one of their fresh fruit juice elixirs made every morning in a hydraulic juice press. Then wrap up your vegan feast with an organic coffee that has been infused for 48 hours in cold water rather than brewed. Don’t miss:\u003c/p>\n\u003cp>\u003cstrong>“I AM SUCCULENT” $4 / $6.50 per glass\u003c/strong>\u003c/p>\n\u003cp>This is the actual name of the drink, not me touting my botox-free facial skin. The exotic elixir is a blend of grapefruit, apple, celery, fennel, and mint. Be careful, though, this drink is easy to sip and you’ll find yourself ordering multiple glasses. You don’t want to be too succulent.\u003c/p>\n\u003cp>\u003cstrong>“I AM MARVELOUS” Single $4.25 / Double $5\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>While ordering I felt like Billy Crystal impersonating Latin actor Fernando Lamas on Saturday Night Live — “Darling, you LOOK marvelous!” After drinking this café mocha-style drink made with organic chocolate, however, I felt marvelous. I vowed to go back just to sip the ultra-smooth coffee layered with intensely rich chocolaty flavor.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Memphis Minnie’s Barbeque Joint and Smokehouse\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=129\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=130\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/21/check-please-bay-area-season-2-episode-1-201/\">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/cp201iPod_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/memphisminnies1.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/memphisminnies3.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/memphisminnies4.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/memphisminnies11.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/memphisminnies15.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/memphisminnies14.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n576 Haight Street (at Steiner Street)\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=35.149444,-90.048889&sspn=0.011913,0.009012&q=memphis+minnies+bbq+san+francisco+ca&ie=UTF8&dtab=0&cid=37775000,-122418333,16320252593021451873&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-864-7675\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.memphisminnies.com/\" target=\"_blank\" rel=\"noopener\">www.memphisminnies.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Bob Kantor\u003cbr>\n\u003cstrong>General Manager:\u003c/strong> Tom Campbell\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Slow Smoked Southern Style BBQ\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> 18-Hour Texas Beef Brisket, Slow Smoked Sweet Pork Shoulder\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Wine and beer, premium sake\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: Closed\u003cbr>\nTuesday: 11:00am-10:00pm\u003cbr>\nWednesday: 11:00am-10:00pm\u003cbr>\nThursday: 11:00am-10:00pm\u003cbr>\nFriday: 11:00am-10:00pm\u003cbr>\nSaturday: 9:00am-3:00pm (Brunch) 11:00am-10:00pm (BBQ menu)\u003cbr>\nSunday: 9:00am-3:00pm (Brunch) 11:00am-9:00pm (BBQ menu)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, 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, Major Credit Cards\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n576 Haight Street (at Steiner Street)\r\nSan Francisco, CA 94117\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=35.149444,-90.048889&sspn=0.011913,0.009012&q=memphis+minnies+bbq+san+francisco+ca&ie=UTF8&dtab=0&cid=37775000,-122418333,16320252593021451873&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-864-76\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.memphisminnies.com/\" target=\"_blank\" rel=\"noopener\">www.memphisminnies.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Slow Smoked Southern Style BBQ\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=129\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Memphis Minnie’s Barbeque Joint and Smokehouse\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=129\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=130\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/21/check-please-bay-area-season-2-episode-1-201/\">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/cp201iPod_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/memphisminnies1.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/memphisminnies3.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/memphisminnies4.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/memphisminnies11.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/memphisminnies15.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/memphisminnies14.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n576 Haight Street (at Steiner Street)\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=35.149444,-90.048889&sspn=0.011913,0.009012&q=memphis+minnies+bbq+san+francisco+ca&ie=UTF8&dtab=0&cid=37775000,-122418333,16320252593021451873&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-864-7675\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.memphisminnies.com/\" target=\"_blank\" rel=\"noopener\">www.memphisminnies.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Bob Kantor\u003cbr>\n\u003cstrong>General Manager:\u003c/strong> Tom Campbell\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Slow Smoked Southern Style BBQ\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> 18-Hour Texas Beef Brisket, Slow Smoked Sweet Pork Shoulder\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Wine and beer, premium sake\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: Closed\u003cbr>\nTuesday: 11:00am-10:00pm\u003cbr>\nWednesday: 11:00am-10:00pm\u003cbr>\nThursday: 11:00am-10:00pm\u003cbr>\nFriday: 11:00am-10:00pm\u003cbr>\nSaturday: 9:00am-3:00pm (Brunch) 11:00am-10:00pm (BBQ menu)\u003cbr>\nSunday: 9:00am-3:00pm (Brunch) 11:00am-9:00pm (BBQ menu)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, 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, Major Credit Cards\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Small (under 30 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>Memphis Minnie’s Barbeque Joint and Smokehouse: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=128\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=130\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/21/check-please-bay-area-season-2-episode-1-201/\">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/cp201iPod_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/memphisminnies9.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/memphisminnies6.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/memphisminnies5.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cbr>\nMinnie’s Taster: Pork Ribs, Smoked Brisket, and Smoked Chicken; BBQ-Seasoned Fries with Three Types of BBQ Sauce: Texas Red, North Carolina Vinegar, and South Carolina Mustard; Scratch Pecan Pie\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/kevin-corbit.jpg\" alt=\"Kevin\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memphis Minnie’s Barbeque Joint and Smokehouse\u003cbr>\n\u003cstrong>Reviewed Memphis Minnie’s Barbeque Joint and Smokehouse:\u003c/strong> Thursday, July 13, 2006\u003c/p>\n\u003cp>This was my fifth visit to Memphis Minnie’s, and as usual, I was as happy as could be. This is my comfort food in San Francisco, and by far the best BBQ I have had in the Bay Area. My companions and I started with the BBQ-seasoned, hand-cut fries; get the “small,” which can feed a small army. We did not so much eat these as an appetizer, but along with our dinners instead. My companions and I got all four main meat dishes, and the unanimous favorite was the brisket. Smoked on-site for eighteen hours, the beef develops a perfect crust, yet maintains a surprising tenderness given this tough cut of meat. The flavoring is perfect, and the smoke from the white oak is subtle but flavorful. The Memphis sweet pork was a close second. The sweetness is surprising, and no one could identify its origin, save for a long, sweet brine. The meat is cooked to perfection and is fork-tender. The ribs received a mixed bag of comments; some were used to sauce-covered ribs, or even ribs cooked with sauce on them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As with all of Memphis Minnie’s meats, they do not get cooked with sauce; instead three varieties of sauces are on the table to use at one’s own discretion. This is my favorite aspect of the BBQ joint; no masking poorly smoked meat with sickly sweet sauces. As for the sauces, the Texas Red has a wonderful hint of cinnamon-clove, and is not overly sweet. Reserve these for the ribs, if you must. The South Carolina mustard sauce is savory and spicy, and went very well with the sweet pork. The North Carolina vinegar sauce is unique to those of us not familiar with that part of the country; although not my favorite, it is not overly acidic or pungent, and has a good deal of flavor. We thought this was perfect for the fries.\u003c/p>\n\u003cp>We chose four of the sides that are always done not as an afterthought but are given the same attention as the meats. The macaroni and cheese was declared “the best ever” by two authorities at the table; my favorite side is the crisp and vinegary slaw. No mayo here. The pit-smoked beans are done just right, while the potlikker greens have hints of mustard and vinegar that stand up to the BBQ. All meals come with a homemade organic cornbread muffin that was used by all to “mop-up” the bottom of the plates. Finally, we split two desserts. The fried peach pie is a version of a turnover. Fried to order, it is then dusted with powdered sugar — all “loved it.” The three of us who are pecan pie fans relished Memphis Minnie’s version, served with homemade whipped cream. It was not too sweet, and had hints of spice with a flaky crust.\u003c/p>\n\u003cp>I highly recommend this authentic BBQ joint for those seeking some cozy comfort food: go hungry, leave the meat to the smokers, and save the sauces for the fries.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/maryjoan-kealy.jpg\" alt=\"Mary Joan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mary Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consultant – Architectural Engineering\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ovation at the Opera\u003cbr>\n\u003cstrong>Reviewed Memphis Minnie’s Barbeque Joint and Smokehouse:\u003c/strong> Sunday, July 16, 2006\u003c/p>\n\u003cp>We had the Southern Star Sandwich, which was half Texas brisket and half Memphis sweet pork and Minnie’s Taster (any three meats and choice of two sides).\u003c/p>\n\u003cp>The three meat choices were brisket, pork shoulder, and beef rib.\u003cbr>\nThe brisket was fall-apart tender with a wonderfully redolent smoky aroma, so did the shredded pork shoulder. The beef ribs proved to be dry and lacked the zesty taste of the brisket and pork.\u003c/p>\n\u003cp>Along with the meats, three BBQ sauces are served: Texas Red, North Carolina Vinegar, and South Carolina Mustard. There is a fourth called Beelzebub’s Breath (hot), which I refrained from indulging in. All the sauces were hearty and, from what I hear, a staple of the region they hail from. I found the spice rub, with which the meats are flavored (and, in the case of the brisket, barbequed for eighteen hours) really tasty, and moist, and just a touch of the sauce was desired. I preferred to taste the flavor of the meat, rather than it being drowned in sauce.\u003c/p>\n\u003cp>The sides were perfection. There was delicious, tangy, fresh, fresh, fresh coleslaw and a hearty macaroni and cheese that was baked and nothing like our childhood pasta. My friend said the test of a true barbeque place is the potato salad, and this one surpassed our taste expectations; not overrun with creamy dressing. There was also yummy, solid cornbread.\u003c/p>\n\u003cp>For dessert, my companion ordered Scratch Pecan Pie and he said it was the best pecan pie he had ever had in his life — no small compliment, since part of his family has lived in the Ole South. We also had the Fried Peach Pie, which we ordered because of the novelty of the name. It was bubblin’ hot and lush and peculiar looking.\u003c/p>\n\u003cp>The walls were plastered with “Que” posters from all over the South, the music was jumpin’ southern country, and the place had dinette, homey, comfort about it. The place has self-serve, energetic, and informative counter service. The place was small and pleasingly packed with the splendid diversity that so represents the Haight. Parking was really no problem. The portions were sizable and required a doggie bag, because I couldn’t bear to leave it.\u003c/p>\n\u003cp>If we were in the neighborhood, we would most definitely return. Our visit was summed up by a placard on the wall: “Barbeque is like sex, the worst I ever had was good!”\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-rosen.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cab Driver / Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gratitude\u003cbr>\n\u003cstrong>Reviewed Memphis Minnie’s Barbeque Joint and Smokehouse:\u003c/strong> Thursday, July 6, 2006\u003c/p>\n\u003cp>We got in to the rhythm and heard some blues at Memphis Minnie’s BBQ Joint in Lower Haight in San Francisco, but what we felt were fireworks. As I waited for my friend Howard outside — reading the glorious reviews and hearing James Brown blaring out of the speakers in the restaurant — I came near to dancing in the street, but hey, it’s Lower Haight. Probably no one would pay me any mind. You walk in and you’re immediately taken into the scene. Garnishing the walls are various posters depicting the South and Texas, as well as photos of some of the great Rhythm and Blues musicians of our time. Various accolades that the restaurant received over the years also adorn the walls, they are well-deserved, mind you.\u003c/p>\n\u003cp>Is it apparent where I’m going with this…? Okay, well…work with me. So let me just say it: the food at Memphis Minnie’s is simply flat-out fantastic! We had what is called the Minnie’s Taster, which is your own selection of three meats and two sides. The brisket, pulled pork, and chicken is what we went for — all smoked of course. We also ordered the Fried Catfish Platter. Our sides were cornbread, collard greens, macaroni and cheese, and their coleslaw. All our meats were succulent and all had that wonderful smoky flavor, while being distinctive from each other. The catfish was fried in a batter, but not consumed with oil, which can be the case with battered fried fish at times. This was the real deal, and with all due respect to my Eastern European Jewish roots, this is really the way brisket should be done. Smoked, yet juicy with a somewhat spiced and slightly burnt crust. Oh, so good!\u003c/p>\n\u003cp>All the sides were delightful as well. The collard greens and the slaw had an unexpectedly sweet taste I liked. The macaroni and cheese was unusual in the sense that I found out they add cornbread to it, giving it a new twist. The corn muffins had a bit of a grainy feeling to them in the sense that you could taste the cornmeal they were prepared with. I like a different version with softer texture, but they were still good. Desserts were the Fried Peach Pie and Banana Puddin’, as it’s called. The peach pie comes as two little empanadas with an oh-so-sweet filling. This Banana Puddin’ should be given to all leaders of the world — maybe then we’d get somewhere. Just so creamy, with chunks of banana without being overbearing.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Memphis Minnie’s also has a fantastic selection of premium sakes, which is a great complement to the food. Who knew? The service is very simple: walk up to the register, look up and the menu’s all there, order, they call your name and you go pick it up. The staff was also very accommodating with all my questions and knew their food. Bob Kantor, a graduate of our own culinary academy who really did research before taking on this venture, is the man behind it all. Hats off to you, Bob for bringing authentic barbeque with all the fixin’s to San Francisco. It’s always amazing what a real chef with a bit of talent in their back pocket can do.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n576 Haight Street (at Steiner Street)\r\nSan Francisco, CA 94117\r\n\u003cstrong>Phone:\u003c/strong> 415-864-7675\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.memphisminnies.com/\" target=\"_blank\" rel=\"noopener\">www.memphisminnies.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Slow Smoked Southern Style BBQ\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Memphis Minnie’s Barbeque Joint and Smokehouse: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=128\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=130\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/21/check-please-bay-area-season-2-episode-1-201/\">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/cp201iPod_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/memphisminnies9.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/memphisminnies6.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/memphisminnies5.jpg\" alt=\"Memphis Minnies\" hspace=\"3\">\u003cbr>\nMinnie’s Taster: Pork Ribs, Smoked Brisket, and Smoked Chicken; BBQ-Seasoned Fries with Three Types of BBQ Sauce: Texas Red, North Carolina Vinegar, and South Carolina Mustard; Scratch Pecan Pie\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/kevin-corbit.jpg\" alt=\"Kevin\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memphis Minnie’s Barbeque Joint and Smokehouse\u003cbr>\n\u003cstrong>Reviewed Memphis Minnie’s Barbeque Joint and Smokehouse:\u003c/strong> Thursday, July 13, 2006\u003c/p>\n\u003cp>This was my fifth visit to Memphis Minnie’s, and as usual, I was as happy as could be. This is my comfort food in San Francisco, and by far the best BBQ I have had in the Bay Area. My companions and I started with the BBQ-seasoned, hand-cut fries; get the “small,” which can feed a small army. We did not so much eat these as an appetizer, but along with our dinners instead. My companions and I got all four main meat dishes, and the unanimous favorite was the brisket. Smoked on-site for eighteen hours, the beef develops a perfect crust, yet maintains a surprising tenderness given this tough cut of meat. The flavoring is perfect, and the smoke from the white oak is subtle but flavorful. The Memphis sweet pork was a close second. The sweetness is surprising, and no one could identify its origin, save for a long, sweet brine. The meat is cooked to perfection and is fork-tender. The ribs received a mixed bag of comments; some were used to sauce-covered ribs, or even ribs cooked with sauce on them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As with all of Memphis Minnie’s meats, they do not get cooked with sauce; instead three varieties of sauces are on the table to use at one’s own discretion. This is my favorite aspect of the BBQ joint; no masking poorly smoked meat with sickly sweet sauces. As for the sauces, the Texas Red has a wonderful hint of cinnamon-clove, and is not overly sweet. Reserve these for the ribs, if you must. The South Carolina mustard sauce is savory and spicy, and went very well with the sweet pork. The North Carolina vinegar sauce is unique to those of us not familiar with that part of the country; although not my favorite, it is not overly acidic or pungent, and has a good deal of flavor. We thought this was perfect for the fries.\u003c/p>\n\u003cp>We chose four of the sides that are always done not as an afterthought but are given the same attention as the meats. The macaroni and cheese was declared “the best ever” by two authorities at the table; my favorite side is the crisp and vinegary slaw. No mayo here. The pit-smoked beans are done just right, while the potlikker greens have hints of mustard and vinegar that stand up to the BBQ. All meals come with a homemade organic cornbread muffin that was used by all to “mop-up” the bottom of the plates. Finally, we split two desserts. The fried peach pie is a version of a turnover. Fried to order, it is then dusted with powdered sugar — all “loved it.” The three of us who are pecan pie fans relished Memphis Minnie’s version, served with homemade whipped cream. It was not too sweet, and had hints of spice with a flaky crust.\u003c/p>\n\u003cp>I highly recommend this authentic BBQ joint for those seeking some cozy comfort food: go hungry, leave the meat to the smokers, and save the sauces for the fries.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/maryjoan-kealy.jpg\" alt=\"Mary Joan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mary Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consultant – Architectural Engineering\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ovation at the Opera\u003cbr>\n\u003cstrong>Reviewed Memphis Minnie’s Barbeque Joint and Smokehouse:\u003c/strong> Sunday, July 16, 2006\u003c/p>\n\u003cp>We had the Southern Star Sandwich, which was half Texas brisket and half Memphis sweet pork and Minnie’s Taster (any three meats and choice of two sides).\u003c/p>\n\u003cp>The three meat choices were brisket, pork shoulder, and beef rib.\u003cbr>\nThe brisket was fall-apart tender with a wonderfully redolent smoky aroma, so did the shredded pork shoulder. The beef ribs proved to be dry and lacked the zesty taste of the brisket and pork.\u003c/p>\n\u003cp>Along with the meats, three BBQ sauces are served: Texas Red, North Carolina Vinegar, and South Carolina Mustard. There is a fourth called Beelzebub’s Breath (hot), which I refrained from indulging in. All the sauces were hearty and, from what I hear, a staple of the region they hail from. I found the spice rub, with which the meats are flavored (and, in the case of the brisket, barbequed for eighteen hours) really tasty, and moist, and just a touch of the sauce was desired. I preferred to taste the flavor of the meat, rather than it being drowned in sauce.\u003c/p>\n\u003cp>The sides were perfection. There was delicious, tangy, fresh, fresh, fresh coleslaw and a hearty macaroni and cheese that was baked and nothing like our childhood pasta. My friend said the test of a true barbeque place is the potato salad, and this one surpassed our taste expectations; not overrun with creamy dressing. There was also yummy, solid cornbread.\u003c/p>\n\u003cp>For dessert, my companion ordered Scratch Pecan Pie and he said it was the best pecan pie he had ever had in his life — no small compliment, since part of his family has lived in the Ole South. We also had the Fried Peach Pie, which we ordered because of the novelty of the name. It was bubblin’ hot and lush and peculiar looking.\u003c/p>\n\u003cp>The walls were plastered with “Que” posters from all over the South, the music was jumpin’ southern country, and the place had dinette, homey, comfort about it. The place has self-serve, energetic, and informative counter service. The place was small and pleasingly packed with the splendid diversity that so represents the Haight. Parking was really no problem. The portions were sizable and required a doggie bag, because I couldn’t bear to leave it.\u003c/p>\n\u003cp>If we were in the neighborhood, we would most definitely return. Our visit was summed up by a placard on the wall: “Barbeque is like sex, the worst I ever had was good!”\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-rosen.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cab Driver / Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gratitude\u003cbr>\n\u003cstrong>Reviewed Memphis Minnie’s Barbeque Joint and Smokehouse:\u003c/strong> Thursday, July 6, 2006\u003c/p>\n\u003cp>We got in to the rhythm and heard some blues at Memphis Minnie’s BBQ Joint in Lower Haight in San Francisco, but what we felt were fireworks. As I waited for my friend Howard outside — reading the glorious reviews and hearing James Brown blaring out of the speakers in the restaurant — I came near to dancing in the street, but hey, it’s Lower Haight. Probably no one would pay me any mind. You walk in and you’re immediately taken into the scene. Garnishing the walls are various posters depicting the South and Texas, as well as photos of some of the great Rhythm and Blues musicians of our time. Various accolades that the restaurant received over the years also adorn the walls, they are well-deserved, mind you.\u003c/p>\n\u003cp>Is it apparent where I’m going with this…? Okay, well…work with me. So let me just say it: the food at Memphis Minnie’s is simply flat-out fantastic! We had what is called the Minnie’s Taster, which is your own selection of three meats and two sides. The brisket, pulled pork, and chicken is what we went for — all smoked of course. We also ordered the Fried Catfish Platter. Our sides were cornbread, collard greens, macaroni and cheese, and their coleslaw. All our meats were succulent and all had that wonderful smoky flavor, while being distinctive from each other. The catfish was fried in a batter, but not consumed with oil, which can be the case with battered fried fish at times. This was the real deal, and with all due respect to my Eastern European Jewish roots, this is really the way brisket should be done. Smoked, yet juicy with a somewhat spiced and slightly burnt crust. Oh, so good!\u003c/p>\n\u003cp>All the sides were delightful as well. The collard greens and the slaw had an unexpectedly sweet taste I liked. The macaroni and cheese was unusual in the sense that I found out they add cornbread to it, giving it a new twist. The corn muffins had a bit of a grainy feeling to them in the sense that you could taste the cornmeal they were prepared with. I like a different version with softer texture, but they were still good. Desserts were the Fried Peach Pie and Banana Puddin’, as it’s called. The peach pie comes as two little empanadas with an oh-so-sweet filling. This Banana Puddin’ should be given to all leaders of the world — maybe then we’d get somewhere. Just so creamy, with chunks of banana without being overbearing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Memphis Minnie’s also has a fantastic selection of premium sakes, which is a great complement to the food. Who knew? The service is very simple: walk up to the register, look up and the menu’s all there, order, they call your name and you go pick it up. The staff was also very accommodating with all my questions and knew their food. Bob Kantor, a graduate of our own culinary academy who really did research before taking on this venture, is the man behind it all. Hats off to you, Bob for bringing authentic barbeque with all the fixin’s to San Francisco. It’s always amazing what a real chef with a bit of talent in their back pocket can do.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Memphis Minnie’s Barbeque Joint and Smokehouse: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=128\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=129\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Tart ‘n’ Tangy Slaw\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Robert Kantor\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Slow Smoked Southern Style BBQ\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Side Dish\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nThis is a slaw to please all of us who hate mayo-covered cabbage — a sweet and vinegary concoction that is cool, refreshing, and low calorie.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Slaw Syrup\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 quart white vinegar\u003cbr>\n2 1/2 lb white sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a pot combine the vinegar and sugar.\u003c/p>\n\u003cp>2. Cook on low heat stirring occasionally until liquid becomes clear.\u003c/p>\n\u003cp>3. When finished cool completely.\u003c/p>\n\u003cp> \u003cstrong>Slaw\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 head green cabbage, shredded\u003cbr>\n1 red pepper, thinly sliced\u003cbr>\n1 green pepper, thinly sliced\u003cbr>\n1 red onion, thinly sliced\u003cbr>\n1 carrot, peeled and shredded\u003cbr>\nFreshly ground black pepper to taste\u003cbr>\nKosher salt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a bowl combine all slaw ingredients with the prepared slaw syrup.\u003c/p>\n\u003cp>2. Season to taste with salt and pepper.\u003c/p>\n\u003cp>3. Cover and let stand for 2-3 hours, mixing occasionally. ENJOY!\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nAlone or with anything.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nSweet tea\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Memphis Minnie’s Barbeque Joint and Smokehouse: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=128\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=129\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Tart ‘n’ Tangy Slaw\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Robert Kantor\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Slow Smoked Southern Style BBQ\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Side Dish\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nThis is a slaw to please all of us who hate mayo-covered cabbage — a sweet and vinegary concoction that is cool, refreshing, and low calorie.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Slaw Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 quart white vinegar\u003cbr>\n2 1/2 lb white sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a pot combine the vinegar and sugar.\u003c/p>\n\u003cp>2. Cook on low heat stirring occasionally until liquid becomes clear.\u003c/p>\n\u003cp>3. When finished cool completely.\u003c/p>\n\u003cp> \u003cstrong>Slaw\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 head green cabbage, shredded\u003cbr>\n1 red pepper, thinly sliced\u003cbr>\n1 green pepper, thinly sliced\u003cbr>\n1 red onion, thinly sliced\u003cbr>\n1 carrot, peeled and shredded\u003cbr>\nFreshly ground black pepper to taste\u003cbr>\nKosher salt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a bowl combine all slaw ingredients with the prepared slaw syrup.\u003c/p>\n\u003cp>2. Season to taste with salt and pepper.\u003c/p>\n\u003cp>3. Cover and let stand for 2-3 hours, mixing occasionally. ENJOY!\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nAlone or with anything.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nSweet tea\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Ovation at the Opera\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=127\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/21/check-please-bay-area-season-2-episode-1-201/\">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/cp201iPod_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/ovation10.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ovation2.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ovation8.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ovation6.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ovation4.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ovation5.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n333 Fulton Street (at Franklin Street)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.795047,-122.418087&hl=en&f=q&q=Ovation+at+the+Opera+333+FULTON+STREET&ie=UTF8&li=lmd&latlng=37795047,-122418087,3967235863021625022&dtab=1\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Valet ($8, first come first serve basis)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-553-8100\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Sam Chau and Hao Tran\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sebastian Urbain\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Traditional French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Braised Beef Short Ribs\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2, upon request\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:00pm-9:00pm\u003cbr>\nTuesday: 5:00pm-9:00pm\u003cbr>\nWednesday: 5:00pm-9:00pm\u003cbr>\nThursday: 5:00pm-9:00pm\u003cbr>\nFriday: 5:00pm-9:00pm\u003cbr>\nSaturday: 5:00pm-9:00pm\u003cbr>\nSunday: 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Major Credit Cards\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, especially on performance nights\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> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, on performance nights\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n333 Fulton Street (at Franklin Street)\r\nSan Francisco, CA 94102\r\n\u003ca href=\"http://maps.google.com/maps?sll=37.795047,-122.418087&hl=en&f=q&q=Ovation+at+the+Opera+333+FULTON+STREET&ie=UTF8&li=lmd&latlng=37795047,-122418087,3967235863021625022&dtab=1\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-553-8100\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Traditional French\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=127\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Ovation at the Opera\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=127\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/21/check-please-bay-area-season-2-episode-1-201/\">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/cp201iPod_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/ovation10.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ovation2.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ovation8.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ovation6.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ovation4.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ovation5.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n333 Fulton Street (at Franklin Street)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.795047,-122.418087&hl=en&f=q&q=Ovation+at+the+Opera+333+FULTON+STREET&ie=UTF8&li=lmd&latlng=37795047,-122418087,3967235863021625022&dtab=1\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Valet ($8, first come first serve basis)\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> 415-553-8100\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Sam Chau and Hao Tran\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Sebastian Urbain\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Traditional French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Braised Beef Short Ribs\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2, upon request\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 5:00pm-9:00pm\u003cbr>\nTuesday: 5:00pm-9:00pm\u003cbr>\nWednesday: 5:00pm-9:00pm\u003cbr>\nThursday: 5:00pm-9:00pm\u003cbr>\nFriday: 5:00pm-9:00pm\u003cbr>\nSaturday: 5:00pm-9:00pm\u003cbr>\nSunday: 5:00pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Major Credit Cards\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, especially on performance nights\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> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, on performance nights\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Ovation at the Opera: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=126\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/21/check-please-bay-area-season-2-episode-1-201/\">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/cp201iPod_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/ovation11.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ovation14.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ovation17.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cbr>\nRoasted Beet Salad with Orange Horseradish Vinaigrette and Beet Syrup; Grilled Sea Scallops with Mustard Sauce; Chocolate Mousse with Coffee Crème Anglaise\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/maryjoan-kealy.jpg\" alt=\"Mary Joan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mary Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consultant – Architectural Engineering\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ovation at the Opera\u003cbr>\n\u003cstrong>Reviewed Ovation at the Opera:\u003c/strong> Saturday, June 24, 2006\u003c/p>\n\u003cp>For an appetizer, I had the roasted beet salad with orange horseradish vinaigrette and beet syrup. It was fresh sophisticated earthiness that was beautifully presented. I also had the Dungeness crab cakes with romesco sauce and baby greens. The cakes were chock-full of crab and very lightly fried.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One entree I tried was a roasted rack of lamb with ratatouille and tarragon sauce. It was prepared exactly as I requested, rare, and it was also an excellent grade of meat that was deliciously complemented by the tarragon sauce. I also tried the beef ribs with orange zest and Pinot Noir sauce. They were flavor forward, melt-in-your-mouth short ribs, and are more of a hearty, rather than elegant, dish. The entree portions are generous without going overboard.\u003c/p>\n\u003cp>Desserts are always a treat and this time, I had the apple tarte tatin. It is made to order, so it needs to be ordered at beginning of meal. The tarte tatin has a flakey golden crust with juicy baked apples slices. I also had the crème brûlée, which has a lovely crackling top and a very rich vanilla flavor.\u003c/p>\n\u003cp>Ovation is an elegant, classic restaurant, tucked in the boutique hotel, Inn at the Opera, and located on Fulton. Devotees of the symphony, opera, and ballet have enjoyed its traditional menu as a prelude to an evening of culture. The dark wood-paneled dining room has a wonderful clubby New York style. It is beautifully lit with a fireplace and features a grand piano and music on Friday and Saturday evenings, which completes the sophisticated atmosphere.\u003c/p>\n\u003cp>Valet parking at $8 is provided for the evening. An important note: if it is a performance evening, it is best to make a reservation at 8:00 or later to avoid the pre-performance crowd.\u003c/p>\n\u003cp>I have enjoyed many an elegant evening at Ovation, including taking over the entire dining room for our wedding rehearsal dinner. At that time, Fernando, the head of the dining room “orchestrated” a most memorable and delicious event.\u003c/p>\n\u003cp>Ovation is a romantic restaurant, understated, elegant and a classic. BRAVO!\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-rosen.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cab Driver / Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gratitude\u003cbr>\n\u003cstrong>Reviewed Ovation at the Opera:\u003c/strong> Wednesday, July 12, 2006\u003c/p>\n\u003cp>Ovation at the Opera…I wish I could stand and bellow, “Encore! Encore!” meaning, “I must revisit this restaurant.” Unfortunately, that’s not the case here. While the atmosphere is unquestionably fabulous and really does create a scene that draws you in, our experience was a lackluster one to say the least.\u003c/p>\n\u003cp>Inside the Inn at the Opera hotel, Marguerite (a new friend) and I walked down this beautiful hallway with framed drawings depicting scenes of the opera, ballet, and the symphony, which are all about a block and a few steps away. We walked into a beautiful room with wingback chairs, old world charm, and a stage set-like feeling. We made a reservation a couple of days before but we immediately realized it wasn’t necessary. There the waiter stands (who actually turned out to be the nicest guys on the face of the earth), looking somewhat disappointed that we showed up. We both looked bewildered for a moment for there was not one soul in the entire restaurant. All the tables were unset with just the tablecloths on them, except one in the middle of the room. That was our table — how special we felt. We were asked if we’d like a drink before dinner. I mentioned that pairing wine with our appetizers and main course would be the way we’d like to go. We found it funny, as well as weird, to be the only people in the restaurant. The waiter comes over again as were looking at the menus. “Are you ready?” he asked. This man — I’m sure everyone in the kitchen — wanted to go home, and may I say, having worked in restaurants, I completely understand. The waiter comes over for the third time as were looking at the menus and asks, “Are you ready?” I think I said, “We’re almost there.” The menu simply lacked excitement, making it difficult to decide. Part of the fun and drama, if you will, of going to a restaurant — especially a higher-end one, such as this — is being wowed by the choice of items. Not happening here.\u003c/p>\n\u003cp>We finally made our decisions. The first two courses were the most troublesome. We motioned the waiter over, let him know which two appetizers we’d like to order, and he said, “I’m sorry, we’re out of that.” Granted, it was only one of them that they didn’t have. Marguerite leaned over and said, “This is like a \u003ci>Seinfeld\u003c/i> episode.” I really can’t remember which one they ran out of, but we finally settled on the Onion Soup au Gratin and Broiled Shrimp and Scallops, which was served over a thin layer of gazpacho with mixed greens. Our main courses consisted of the rack of lamb and a Cornish game hen. Both came with sides so common, they’re not worth mentioning. Our desserts were a crème brûlée with blueberries and an apple crêpe on top of a caramel sauce.\u003c/p>\n\u003cp>The words that come to mind to define this restaurant are “ordinary” and “predictable.” For me, this restaurant lacked creativity. I can think of four restaurants within a two-block radius where a person can spend the same dollars and be taken aback by their originality. The kind of restaurant that Ovation at the Opera proclaims to be could have a transcendent-like feeling. Regrettably, this was like sitting in a really exquisite plane that never left the tarmac.\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/kevin-corbit.jpg\" alt=\"Kevin\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memphis Minnie’s BBQ Joint\u003cbr>\n\u003cstrong>Reviewed Ovation at the Opera:\u003c/strong> Wednesday, July 19, 2006\u003c/p>\n\u003cp>My companion and I dined at Ovation at the Opera on a Wednesday night at 7:30 PM. We were the only table in the restaurant. After the meal, I am retrospectively unsurprised. We started with two salads, a beet with orange horseradish vinaigrette, and a tomato with mozzarella and basil oil. Both were quite bland and surprisingly unremarkable. No horseradish could be tasted at all and, in fact, seemed to possess some sort of mayonnaise base. The tomatoes were not yet ripe, shocking for a July in California.\u003c/p>\n\u003cp>Our entrees were better. We chose one special, grilled sea scallops with a mustard sauce, and one menu item, the Muscovy duck with honey-lavender sauce and confit. The scallops were fresh and well done and pleasing overall. The duck was flavorful but overcooked, and the “confit” consisted of a duck leg that was little more than a second piece of the bird. The portions were perfect, though, and on a busier night I suspect the cooks may pay more attention.\u003c/p>\n\u003cp>We finished with two desserts. The chocolate mousse, which was not our first choice (out of the cheese platter on a Wednesday night with only 1 table??), and the tart tatin. This course was by far the best, with the mousse being dense, yet airy, and very satisfying. The tartin was well caramelized and full of flavor, and matched perfectly with the Calvados offering.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, this hotel-based restaurant (it is located in the Inn at the Opera) is cozy and traditionally well-appointed. The wine list falls short, but it has a decent selection by the glass. The server was pleasant and attentive, but spent more time noisily washing dishes, talking on his cell phone, and drinking wine at the bar than working. But, with only one table, who can blame him? The food is average but very expensive, and in a city (and neighborhood) full of reasonably priced dining, Ovation has a long way to go to become a destination restaurant.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n333 Fulton Street (at Franklin Street)\r\nSan Francisco, CA 94102\r\n\u003cstrong>Phone:\u003c/strong> 415-553-8100\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Traditional French\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Ovation at the Opera: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=126\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/21/check-please-bay-area-season-2-episode-1-201/\">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/cp201iPod_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/ovation11.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ovation14.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ovation17.jpg\" alt=\"Ovation at the Opera\" hspace=\"3\">\u003cbr>\nRoasted Beet Salad with Orange Horseradish Vinaigrette and Beet Syrup; Grilled Sea Scallops with Mustard Sauce; Chocolate Mousse with Coffee Crème Anglaise\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/maryjoan-kealy.jpg\" alt=\"Mary Joan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mary Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consultant – Architectural Engineering\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ovation at the Opera\u003cbr>\n\u003cstrong>Reviewed Ovation at the Opera:\u003c/strong> Saturday, June 24, 2006\u003c/p>\n\u003cp>For an appetizer, I had the roasted beet salad with orange horseradish vinaigrette and beet syrup. It was fresh sophisticated earthiness that was beautifully presented. I also had the Dungeness crab cakes with romesco sauce and baby greens. The cakes were chock-full of crab and very lightly fried.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One entree I tried was a roasted rack of lamb with ratatouille and tarragon sauce. It was prepared exactly as I requested, rare, and it was also an excellent grade of meat that was deliciously complemented by the tarragon sauce. I also tried the beef ribs with orange zest and Pinot Noir sauce. They were flavor forward, melt-in-your-mouth short ribs, and are more of a hearty, rather than elegant, dish. The entree portions are generous without going overboard.\u003c/p>\n\u003cp>Desserts are always a treat and this time, I had the apple tarte tatin. It is made to order, so it needs to be ordered at beginning of meal. The tarte tatin has a flakey golden crust with juicy baked apples slices. I also had the crème brûlée, which has a lovely crackling top and a very rich vanilla flavor.\u003c/p>\n\u003cp>Ovation is an elegant, classic restaurant, tucked in the boutique hotel, Inn at the Opera, and located on Fulton. Devotees of the symphony, opera, and ballet have enjoyed its traditional menu as a prelude to an evening of culture. The dark wood-paneled dining room has a wonderful clubby New York style. It is beautifully lit with a fireplace and features a grand piano and music on Friday and Saturday evenings, which completes the sophisticated atmosphere.\u003c/p>\n\u003cp>Valet parking at $8 is provided for the evening. An important note: if it is a performance evening, it is best to make a reservation at 8:00 or later to avoid the pre-performance crowd.\u003c/p>\n\u003cp>I have enjoyed many an elegant evening at Ovation, including taking over the entire dining room for our wedding rehearsal dinner. At that time, Fernando, the head of the dining room “orchestrated” a most memorable and delicious event.\u003c/p>\n\u003cp>Ovation is a romantic restaurant, understated, elegant and a classic. BRAVO!\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-rosen.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cab Driver / Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gratitude\u003cbr>\n\u003cstrong>Reviewed Ovation at the Opera:\u003c/strong> Wednesday, July 12, 2006\u003c/p>\n\u003cp>Ovation at the Opera…I wish I could stand and bellow, “Encore! Encore!” meaning, “I must revisit this restaurant.” Unfortunately, that’s not the case here. While the atmosphere is unquestionably fabulous and really does create a scene that draws you in, our experience was a lackluster one to say the least.\u003c/p>\n\u003cp>Inside the Inn at the Opera hotel, Marguerite (a new friend) and I walked down this beautiful hallway with framed drawings depicting scenes of the opera, ballet, and the symphony, which are all about a block and a few steps away. We walked into a beautiful room with wingback chairs, old world charm, and a stage set-like feeling. We made a reservation a couple of days before but we immediately realized it wasn’t necessary. There the waiter stands (who actually turned out to be the nicest guys on the face of the earth), looking somewhat disappointed that we showed up. We both looked bewildered for a moment for there was not one soul in the entire restaurant. All the tables were unset with just the tablecloths on them, except one in the middle of the room. That was our table — how special we felt. We were asked if we’d like a drink before dinner. I mentioned that pairing wine with our appetizers and main course would be the way we’d like to go. We found it funny, as well as weird, to be the only people in the restaurant. The waiter comes over again as were looking at the menus. “Are you ready?” he asked. This man — I’m sure everyone in the kitchen — wanted to go home, and may I say, having worked in restaurants, I completely understand. The waiter comes over for the third time as were looking at the menus and asks, “Are you ready?” I think I said, “We’re almost there.” The menu simply lacked excitement, making it difficult to decide. Part of the fun and drama, if you will, of going to a restaurant — especially a higher-end one, such as this — is being wowed by the choice of items. Not happening here.\u003c/p>\n\u003cp>We finally made our decisions. The first two courses were the most troublesome. We motioned the waiter over, let him know which two appetizers we’d like to order, and he said, “I’m sorry, we’re out of that.” Granted, it was only one of them that they didn’t have. Marguerite leaned over and said, “This is like a \u003ci>Seinfeld\u003c/i> episode.” I really can’t remember which one they ran out of, but we finally settled on the Onion Soup au Gratin and Broiled Shrimp and Scallops, which was served over a thin layer of gazpacho with mixed greens. Our main courses consisted of the rack of lamb and a Cornish game hen. Both came with sides so common, they’re not worth mentioning. Our desserts were a crème brûlée with blueberries and an apple crêpe on top of a caramel sauce.\u003c/p>\n\u003cp>The words that come to mind to define this restaurant are “ordinary” and “predictable.” For me, this restaurant lacked creativity. I can think of four restaurants within a two-block radius where a person can spend the same dollars and be taken aback by their originality. The kind of restaurant that Ovation at the Opera proclaims to be could have a transcendent-like feeling. Regrettably, this was like sitting in a really exquisite plane that never left the tarmac.\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/kevin-corbit.jpg\" alt=\"Kevin\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memphis Minnie’s BBQ Joint\u003cbr>\n\u003cstrong>Reviewed Ovation at the Opera:\u003c/strong> Wednesday, July 19, 2006\u003c/p>\n\u003cp>My companion and I dined at Ovation at the Opera on a Wednesday night at 7:30 PM. We were the only table in the restaurant. After the meal, I am retrospectively unsurprised. We started with two salads, a beet with orange horseradish vinaigrette, and a tomato with mozzarella and basil oil. Both were quite bland and surprisingly unremarkable. No horseradish could be tasted at all and, in fact, seemed to possess some sort of mayonnaise base. The tomatoes were not yet ripe, shocking for a July in California.\u003c/p>\n\u003cp>Our entrees were better. We chose one special, grilled sea scallops with a mustard sauce, and one menu item, the Muscovy duck with honey-lavender sauce and confit. The scallops were fresh and well done and pleasing overall. The duck was flavorful but overcooked, and the “confit” consisted of a duck leg that was little more than a second piece of the bird. The portions were perfect, though, and on a busier night I suspect the cooks may pay more attention.\u003c/p>\n\u003cp>We finished with two desserts. The chocolate mousse, which was not our first choice (out of the cheese platter on a Wednesday night with only 1 table??), and the tart tatin. This course was by far the best, with the mousse being dense, yet airy, and very satisfying. The tartin was well caramelized and full of flavor, and matched perfectly with the Calvados offering.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, this hotel-based restaurant (it is located in the Inn at the Opera) is cozy and traditionally well-appointed. The wine list falls short, but it has a decent selection by the glass. The server was pleasant and attentive, but spent more time noisily washing dishes, talking on his cell phone, and drinking wine at the bar than working. But, with only one table, who can blame him? The food is average but very expensive, and in a city (and neighborhood) full of reasonably priced dining, Ovation has a long way to go to become a destination restaurant.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Café Gratitude\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=124\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=125\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/21/check-please-bay-area-season-2-episode-1-201/\">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/cp201iPod_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/gratitude4.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gratitude5.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gratitude3.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gratitude8.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gratitude2.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gratitude24.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>San Francisco Location (Mission District):\u003c/strong>\u003cbr>\n2400 Harrison Street (at 20th Street)\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>San Francisco Location (Sunset):\u003c/strong>\u003cbr>\n1336 9th Avenue (at Irving Street)\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cp>\u003cstrong>Berkeley Location:\u003c/strong>\u003cbr>\n1730 Shattuck Avenue\u003cbr>\nBerkeley, CA 94709\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.0625,-95.677068&sspn=90.681271,113.378906&q=Gratitude+2400+Harrison+Street,+San+Francisco&ie=UTF8&li=lmd&t=m&latlng=37775000,-122418333,18134351718341401071&dtab=1&ei=-RHuRIiqHI6OJe730IUE\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-824-4652\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:engelhart@withthecurrent.com\">engelhart@withthecurrent.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cafegratitude.com\">www.cafegratitude.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Matthew and Terces Engelhart\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Terces Engelhart\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Tiziana Alipo Tamborra and Matthew Rogers\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Organic Living Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Live Enchiladas, Coconut Curry Soup, Buckwheat Crusted Pizza, Coconut Cream Pie, Lemon Meringue Pie, Hazelnut Chocolate Cream Pie\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> All items are vegan and vegetarian\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Organic beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $7\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1 per 4 people\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong> (Berkeley and 9th Ave. locations 10:00am-10pm 7 days a week)\u003cbr>\nMonday: 9:00am-10:00pm\u003cbr>\nTuesday: 9:00am-10:00pm\u003cbr>\nWednesday: 9:00am-10:00pm\u003cbr>\nThursday: 9:00am-10:00pm\u003cbr>\nFriday: 9:00am-10:00pm\u003cbr>\nSaturday: 9:00am-10:00pm\u003cbr>\nSunday: 9:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Only accepted for large parties\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> No\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes (especially 9th Avenue location)\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No (Yes, at 9th Avenue location: outdoor and garden room)\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No (Yes, garden at 9th Avenue location)\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No (Yes, at Berkeley and 9th Avenue locations)\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live music and poetry readings on scheduled nights\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2400 Harrison Street (at 20th Street)\r\nSan Francisco, CA 94110\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.0625,-95.677068&sspn=90.681271,113.378906&q=Gratitude+2400+Harrison+Street,+San+Francisco&ie=UTF8&li=lmd&t=m&latlng=37775000,-122418333,18134351718341401071&dtab=1&ei=-RHuRIiqHI6OJe730IUE\">map\u003c/a>\r\n(2 other locations: 1336 9th Ave., S.F. CA 94122 and 1730 Shattuck Ave, Berkeley, CA 94709)\r\n\u003cstrong>Phone:\u003c/strong> 415-824-4652\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cafegratitude.com\">www.cafegratitude.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Organic Living Cuisine\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=124\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Café Gratitude\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=124\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=125\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/21/check-please-bay-area-season-2-episode-1-201/\">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/cp201iPod_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/gratitude4.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gratitude5.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gratitude3.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gratitude8.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gratitude2.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gratitude24.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>San Francisco Location (Mission District):\u003c/strong>\u003cbr>\n2400 Harrison Street (at 20th Street)\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>San Francisco Location (Sunset):\u003c/strong>\u003cbr>\n1336 9th Avenue (at Irving Street)\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cp>\u003cstrong>Berkeley Location:\u003c/strong>\u003cbr>\n1730 Shattuck Avenue\u003cbr>\nBerkeley, CA 94709\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.0625,-95.677068&sspn=90.681271,113.378906&q=Gratitude+2400+Harrison+Street,+San+Francisco&ie=UTF8&li=lmd&t=m&latlng=37775000,-122418333,18134351718341401071&dtab=1&ei=-RHuRIiqHI6OJe730IUE\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-824-4652\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:engelhart@withthecurrent.com\">engelhart@withthecurrent.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cafegratitude.com\">www.cafegratitude.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Matthew and Terces Engelhart\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Terces Engelhart\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Tiziana Alipo Tamborra and Matthew Rogers\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Organic Living Cuisine\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Live Enchiladas, Coconut Curry Soup, Buckwheat Crusted Pizza, Coconut Cream Pie, Lemon Meringue Pie, Hazelnut Chocolate Cream Pie\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> All items are vegan and vegetarian\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Organic beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $7\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1 per 4 people\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong> (Berkeley and 9th Ave. locations 10:00am-10pm 7 days a week)\u003cbr>\nMonday: 9:00am-10:00pm\u003cbr>\nTuesday: 9:00am-10:00pm\u003cbr>\nWednesday: 9:00am-10:00pm\u003cbr>\nThursday: 9:00am-10:00pm\u003cbr>\nFriday: 9:00am-10:00pm\u003cbr>\nSaturday: 9:00am-10:00pm\u003cbr>\nSunday: 9:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Breakfast/Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Only accepted for large parties\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> No\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes (especially 9th Avenue location)\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No (Yes, at 9th Avenue location: outdoor and garden room)\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No (Yes, garden at 9th Avenue location)\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No (Yes, at Berkeley and 9th Avenue locations)\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live music and poetry readings on scheduled nights\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Café Gratitude: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=123\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=125\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/21/check-please-bay-area-season-2-episode-1-201/\">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):\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp201.rm.ram\">\u003cbr>\n\u003c/a>\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp201iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a>\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp201.rm.ram\"> (requires \u003c/a>\u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a>\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp201.rm.ram\"> or \u003c/a>\u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp201.rm.ram\">)\u003cbr>\n\u003c/a>\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/gratitude9.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gratitude14.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gratitude12.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cbr>\n\u003cstrong>I Am Abundant\u003c/strong>: Sampler Platter with Live Nachos, Kale-Sea Veggie Salad, Stuffed Mushroom, Olive Tapenade, Live Hummus, Chilled Coconut Curry Soup with Avocado, Tomatoes, Cucumbers, and Shitake Mushrooms; \u003cstrong>I Am Maholo\u003c/strong> Hawaiian Pizza: Pineapple and Avocado with Marinara; \u003cstrong>I Am Strawberry Shortcake\u003c/strong>\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/brian-rosen.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cab Driver / Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gratitude\u003cbr>\n\u003cstrong>Reviewed Café Gratitude:\u003c/strong> Wednesday, July 19, 2006\u003c/p>\n\u003cp>I’m sitting here thinking aimlessly, not knowing how to express the enthusiasm I feel for one of my favorite restaurants in the Bay Area. What do I say? At this point I’m talking out loud to myself, desperately straining to connect my thoughts to the fingers on the keyboard. Okay, I sound like I’m writing a letter from a prisoner of war camp. A tinge dramatic you think? That’s what I feel about CAFE GRATITUDE!…Drama. A raw food vegan restaurant that does everything from a burger made from seeds, nuts, and spices to a vegan sausage with a kimchi sauerkraut, to pizzas and enchiladas, and oh-so-fantastically creative desserts like cheesecake, milkshakes, and a coconut cream pie that if I died right then and there, it wouldn’t be a bad way to go.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For me — and I think for all who venture to this unique eatery — there is a feeling when you eat this flavorful food, that for the most part, it in its purest form, and a bit of a jolt to the system occurs. You’re eating food without the normal components that our bodies are used to. For me it’s always a huge jolt. Almost a Kramer-like moment from \u003ci>Seinfeld\u003c/i>. For someone who is not a vegan or a vegetarian, that is really what excites me. My brain is saying, “I’m not supposed to like this. It doesn’t have the ingredients that I want: butter, cheese, flour, cream, poultry, fish and meat.” I’m sure there’s something I’m leaving out, but you get the idea. How do they do it? Honestly, I’m not altogether sure. I’ve found out that nuts are soaked overnight or longer, creating a cream used in some of the desserts. Grains like sprouted wheat are put in a dehydrator to create some of the offerings we might look at as bread. A high-powered food processor is also a factor in the creation of the food. Trying to explain the whole process, I couldn’t and wouldn’t want to do. Do you really want to know how the magician does that trick that you love so much? Here the trick becomes a reality.\u003c/p>\n\u003cp>The environment cuts right to what I feel about any and every restaurant: the interior is the stage and, like the theater, it must take you somewhere. Café Gratitude’s whole interior is based on a board game created by a husband and wife team who are also the proprietors. The game expounds the idea of creating abundance and being grateful for what you have in your life. Reflecting that idea, everything on the menu is ordered as a positive affirmation. The walls are painted with pictures of the game, giving one the feeling of being in an animated film. Simply put: go experience this restaurant, then we’ll talk….\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kevin-corbit.jpg\" alt=\"Kevin\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memphis Minnie’s BBQ Joint\u003cbr>\n\u003cstrong>Reviewed Café Gratitude:\u003c/strong> Sunday, July 16, 2006\u003c/p>\n\u003cp>Before my first visit to Café Gratitude, I was, to be honest, skeptical. As an omnivore, a raw vegan eatery was not on top of my list of places to visit. I was accompanied by two dear friends and regulars of the iconic Mission District restaurant. My first impression was how genuinely nice the staff is; I was immediately made to feel at home. Artistically done in the manner of the neighborhood, Café Gratitude is airy, warm, and comfortable. We were quickly seated at 1 PM on a Sunday afternoon after only a short wait.\u003c/p>\n\u003cp>We started with a variety of drinks: two smoothies, one juice, and one herbal tea. I AM COOL (all menu items are named for an affirming statement, and served as such) is a mint, raw cacao, and Brazil nut milk smoothie, as good as advertised — cool and crisp with a wonderful sweetness. The cold-processed mocha (I AM LUSCIOUSLY AWAKE) was surprisingly full of espresso flavor. The I Am Vital tea (tangerine, ginger, and clove) was spicy and aromatic. Finally, the juice we ordered (I Am Rejuvenated) was creamy and smooth, full of apple, wheatgrass, ginger, and lemon, and quite refreshing. At $8, the smoothies are a bit pricey, but given the ingredients and size (16 oz.), you get what you pay for.\u003c/p>\n\u003cp>We started with a sampler platter (I AM ABUNDANT) of tapenade, guacamole, nachos, and hummus. The cold Thai coconut soup (I AM THANKFUL) was one of my favorites; wonderfully curried, with a perfect balance of sweet and spicy. The I AM MAHALO is a take on the classic pineapple pizza done with avocado and two “cheeses” (a nut-based ricotta and parmesan), and a crust of buckwheat flour and sunflower seeds. Not what you want if you are craving a Chicago deep-dish pie, but the flavor was abundant and the nut “cheeses” were surprisingly creamy. All of the dishes were substantial with a great deal of flavor.\u003c/p>\n\u003cp>For dessert, the coconut cream pie (I AM DEVOTED) was wonderfully lush with a great texture and perfectly crisp crust. We also tried the tiramisu (I AM ADORING) and mudslide pie (I AM HEAVENLY); both are rich and will satisfy any chocoholic’s craving. Unfortunately they were out of three of the desserts we asked for, but the server was accommodating and recommended comparable selections.\u003c/p>\n\u003cp>Especially with the skepticism I went to Café Gratitude with, I was greatly surprised on how much flavor could be extracted from raw food. Creative use of herbs, nut, grains, and spices made dishes supple without being heavy (something I never imagined having to worry about here). The prices are reasonable and the atmosphere so positive that an occasional visit just to boost your mood is worth the trip. Luckily, you can get a great meal while improving your outlook on life. Were I vegan this would be my new favorite place; as a meat-eater, I encourage others to give this place a try with an open mind. Although it will never replace my carnivorous haunts, I am looking forward to my next visit to Café Gratitude.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/maryjoan-kealy.jpg\" alt=\"Mary Joan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mary Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consultant – Architectural Engineering\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ovation at the Opera\u003cbr>\n\u003cstrong>Reviewed Café Gratitude:\u003c/strong> Tuesday, July 11, 2006\u003c/p>\n\u003cp>For an appetizer, we had the I AM ABUNDANT sampler plate. It was live nachos, a kale and sea veggie salad, stuffed mushrooms, olive tapenade, live hummus, a Thai coconut soup, and served with live crackers and almond toast. Sprightly olive tapenade and bright and piquant Thai coconut soup — it proved to be a collection of confusing vegetables and the flavors were hard to distinguish. Everything looked green and we left most of it.\u003c/p>\n\u003cp>For the entrees, we tried the I AM CELEBRATING special daily offering, which was zucchini noodles over daikon…for all the “freshness” there was no flavor. We also tried the I AM MAHALO Hawaiian pizza with pineapple, avocado, and marinara. The avocado was fresh.\u003c/p>\n\u003cp>For desserts, we tried the I AM MAGNIFICENT raw chocolate mousse with raw cacao and coconut blended into a rich and creamy mousse. We were stunned that anything chocolate could be a grainy flavorless disappointment. We also tried the I AM STRAWBERRY SHORTCAKE and the only resemblance to strawberry shortcake was that the cream-style top was pink. After a bite of each dessert, we decided that the flavors were muddy, nothing appetizing, and we would rather eat cardboard.\u003c/p>\n\u003cp>We also had glasses of red organic wine (four of them): tasty.\u003c/p>\n\u003cp>Located in an edgy, industrial area, Café Gratitude conveyed a welcoming atmosphere: Frodo meets Woodstock. The inception of the restaurant sprang from a board game entitled Abounding River, created by the owner. Each table had the board game embedded on top with cards and game pieces in little baskets for those who wished to participate fully in the Café Gratitude experience. Original artwork enlivened the walls, and the game and other Café Gratitude souvenirs were available for purchase. A live vegan establishment, it was crowded with interesting folks on their way to Burning Man, and the service was eager to please.\u003c/p>\n\u003cp>The other clients appeared to be enjoying the true vegan experience. Apparently there are many folks who find this a successful dining experience, since there are now three Café Gratitude locations, one in Berkeley. Street parking was easy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I am a carnivore, and enjoy heated meals…this is not the kind of food on which I want to spend money, and I will not be returning because I AM HUNGRY.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2400 Harrison Street (at 20th Street)\r\nSan Francisco, CA 94110\r\n(2 other locations: 1336 9th Ave., S.F. CA 94122 and 1730 Shattuck Ave, Berkeley, CA 94709)\r\n\u003cstrong>Phone:\u003c/strong> 415-824-4652\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cafegratitude.com\">www.cafegratitude.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Organic Living Cuisine\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Café Gratitude: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=123\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=125\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/09/21/check-please-bay-area-season-2-episode-1-201/\">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):\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp201.rm.ram\">\u003cbr>\n\u003c/a>\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp201iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a>\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp201.rm.ram\"> (requires \u003c/a>\u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a>\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp201.rm.ram\"> or \u003c/a>\u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp201.rm.ram\">)\u003cbr>\n\u003c/a>\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/gratitude9.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gratitude14.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/gratitude12.jpg\" alt=\"Gratitude\" hspace=\"3\">\u003cbr>\n\u003cstrong>I Am Abundant\u003c/strong>: Sampler Platter with Live Nachos, Kale-Sea Veggie Salad, Stuffed Mushroom, Olive Tapenade, Live Hummus, Chilled Coconut Curry Soup with Avocado, Tomatoes, Cucumbers, and Shitake Mushrooms; \u003cstrong>I Am Maholo\u003c/strong> Hawaiian Pizza: Pineapple and Avocado with Marinara; \u003cstrong>I Am Strawberry Shortcake\u003c/strong>\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/brian-rosen.jpg\" alt=\"Brian\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Brian\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Cab Driver / Actor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Café Gratitude\u003cbr>\n\u003cstrong>Reviewed Café Gratitude:\u003c/strong> Wednesday, July 19, 2006\u003c/p>\n\u003cp>I’m sitting here thinking aimlessly, not knowing how to express the enthusiasm I feel for one of my favorite restaurants in the Bay Area. What do I say? At this point I’m talking out loud to myself, desperately straining to connect my thoughts to the fingers on the keyboard. Okay, I sound like I’m writing a letter from a prisoner of war camp. A tinge dramatic you think? That’s what I feel about CAFE GRATITUDE!…Drama. A raw food vegan restaurant that does everything from a burger made from seeds, nuts, and spices to a vegan sausage with a kimchi sauerkraut, to pizzas and enchiladas, and oh-so-fantastically creative desserts like cheesecake, milkshakes, and a coconut cream pie that if I died right then and there, it wouldn’t be a bad way to go.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For me — and I think for all who venture to this unique eatery — there is a feeling when you eat this flavorful food, that for the most part, it in its purest form, and a bit of a jolt to the system occurs. You’re eating food without the normal components that our bodies are used to. For me it’s always a huge jolt. Almost a Kramer-like moment from \u003ci>Seinfeld\u003c/i>. For someone who is not a vegan or a vegetarian, that is really what excites me. My brain is saying, “I’m not supposed to like this. It doesn’t have the ingredients that I want: butter, cheese, flour, cream, poultry, fish and meat.” I’m sure there’s something I’m leaving out, but you get the idea. How do they do it? Honestly, I’m not altogether sure. I’ve found out that nuts are soaked overnight or longer, creating a cream used in some of the desserts. Grains like sprouted wheat are put in a dehydrator to create some of the offerings we might look at as bread. A high-powered food processor is also a factor in the creation of the food. Trying to explain the whole process, I couldn’t and wouldn’t want to do. Do you really want to know how the magician does that trick that you love so much? Here the trick becomes a reality.\u003c/p>\n\u003cp>The environment cuts right to what I feel about any and every restaurant: the interior is the stage and, like the theater, it must take you somewhere. Café Gratitude’s whole interior is based on a board game created by a husband and wife team who are also the proprietors. The game expounds the idea of creating abundance and being grateful for what you have in your life. Reflecting that idea, everything on the menu is ordered as a positive affirmation. The walls are painted with pictures of the game, giving one the feeling of being in an animated film. Simply put: go experience this restaurant, then we’ll talk….\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/kevin-corbit.jpg\" alt=\"Kevin\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Kevin\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Memphis Minnie’s BBQ Joint\u003cbr>\n\u003cstrong>Reviewed Café Gratitude:\u003c/strong> Sunday, July 16, 2006\u003c/p>\n\u003cp>Before my first visit to Café Gratitude, I was, to be honest, skeptical. As an omnivore, a raw vegan eatery was not on top of my list of places to visit. I was accompanied by two dear friends and regulars of the iconic Mission District restaurant. My first impression was how genuinely nice the staff is; I was immediately made to feel at home. Artistically done in the manner of the neighborhood, Café Gratitude is airy, warm, and comfortable. We were quickly seated at 1 PM on a Sunday afternoon after only a short wait.\u003c/p>\n\u003cp>We started with a variety of drinks: two smoothies, one juice, and one herbal tea. I AM COOL (all menu items are named for an affirming statement, and served as such) is a mint, raw cacao, and Brazil nut milk smoothie, as good as advertised — cool and crisp with a wonderful sweetness. The cold-processed mocha (I AM LUSCIOUSLY AWAKE) was surprisingly full of espresso flavor. The I Am Vital tea (tangerine, ginger, and clove) was spicy and aromatic. Finally, the juice we ordered (I Am Rejuvenated) was creamy and smooth, full of apple, wheatgrass, ginger, and lemon, and quite refreshing. At $8, the smoothies are a bit pricey, but given the ingredients and size (16 oz.), you get what you pay for.\u003c/p>\n\u003cp>We started with a sampler platter (I AM ABUNDANT) of tapenade, guacamole, nachos, and hummus. The cold Thai coconut soup (I AM THANKFUL) was one of my favorites; wonderfully curried, with a perfect balance of sweet and spicy. The I AM MAHALO is a take on the classic pineapple pizza done with avocado and two “cheeses” (a nut-based ricotta and parmesan), and a crust of buckwheat flour and sunflower seeds. Not what you want if you are craving a Chicago deep-dish pie, but the flavor was abundant and the nut “cheeses” were surprisingly creamy. All of the dishes were substantial with a great deal of flavor.\u003c/p>\n\u003cp>For dessert, the coconut cream pie (I AM DEVOTED) was wonderfully lush with a great texture and perfectly crisp crust. We also tried the tiramisu (I AM ADORING) and mudslide pie (I AM HEAVENLY); both are rich and will satisfy any chocoholic’s craving. Unfortunately they were out of three of the desserts we asked for, but the server was accommodating and recommended comparable selections.\u003c/p>\n\u003cp>Especially with the skepticism I went to Café Gratitude with, I was greatly surprised on how much flavor could be extracted from raw food. Creative use of herbs, nut, grains, and spices made dishes supple without being heavy (something I never imagined having to worry about here). The prices are reasonable and the atmosphere so positive that an occasional visit just to boost your mood is worth the trip. Luckily, you can get a great meal while improving your outlook on life. Were I vegan this would be my new favorite place; as a meat-eater, I encourage others to give this place a try with an open mind. Although it will never replace my carnivorous haunts, I am looking forward to my next visit to Café Gratitude.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/maryjoan-kealy.jpg\" alt=\"Mary Joan\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mary Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consultant – Architectural Engineering\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ovation at the Opera\u003cbr>\n\u003cstrong>Reviewed Café Gratitude:\u003c/strong> Tuesday, July 11, 2006\u003c/p>\n\u003cp>For an appetizer, we had the I AM ABUNDANT sampler plate. It was live nachos, a kale and sea veggie salad, stuffed mushrooms, olive tapenade, live hummus, a Thai coconut soup, and served with live crackers and almond toast. Sprightly olive tapenade and bright and piquant Thai coconut soup — it proved to be a collection of confusing vegetables and the flavors were hard to distinguish. Everything looked green and we left most of it.\u003c/p>\n\u003cp>For the entrees, we tried the I AM CELEBRATING special daily offering, which was zucchini noodles over daikon…for all the “freshness” there was no flavor. We also tried the I AM MAHALO Hawaiian pizza with pineapple, avocado, and marinara. The avocado was fresh.\u003c/p>\n\u003cp>For desserts, we tried the I AM MAGNIFICENT raw chocolate mousse with raw cacao and coconut blended into a rich and creamy mousse. We were stunned that anything chocolate could be a grainy flavorless disappointment. We also tried the I AM STRAWBERRY SHORTCAKE and the only resemblance to strawberry shortcake was that the cream-style top was pink. After a bite of each dessert, we decided that the flavors were muddy, nothing appetizing, and we would rather eat cardboard.\u003c/p>\n\u003cp>We also had glasses of red organic wine (four of them): tasty.\u003c/p>\n\u003cp>Located in an edgy, industrial area, Café Gratitude conveyed a welcoming atmosphere: Frodo meets Woodstock. The inception of the restaurant sprang from a board game entitled Abounding River, created by the owner. Each table had the board game embedded on top with cards and game pieces in little baskets for those who wished to participate fully in the Café Gratitude experience. Original artwork enlivened the walls, and the game and other Café Gratitude souvenirs were available for purchase. A live vegan establishment, it was crowded with interesting folks on their way to Burning Man, and the service was eager to please.\u003c/p>\n\u003cp>The other clients appeared to be enjoying the true vegan experience. Apparently there are many folks who find this a successful dining experience, since there are now three Café Gratitude locations, one in Berkeley. Street parking was easy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Café Gratitude: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=123\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=124\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> I AM THANKFUL Coconut Curry Soup\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Terces Engelhart\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Organic Vegan Live Food\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Soup\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\n A creamy, slightly spicy, Indian-flavored, coconut curry soup, garnished with avocado, cucumber, tomatoes and cilantro.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Soup\u003c/strong>\u003c/p>\n\u003cp>2 Thai young coconuts\u003cbr>\n2 tablespoons minced ginger root\u003cbr>\n1 teaspoon minced garlic\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n1/4 cup olive oil\u003cbr>\n2 medium dates, pitted\u003cbr>\n1/2 teaspoon Himalayan salt\u003cbr>\n1 tablespoon Nama Shoyu (a natural soy sauce)\u003cbr>\n1 tablespoon, plus 1 teaspoon Indian curry powder\u003cbr>\n1 jalapeno pepper\u003c/p>\n\u003cp>\u003cstrong>Garnish\u003c/strong>\u003c/p>\n\u003cp>1 avocado, cubed\u003cbr>\n1/3 cup diced tomato\u003cbr>\n1/3 cup diced cucumber\u003cbr>\n1/2 cup marinated shiitake mushrooms\u003cbr>\n8 cilantro leaves, coarsely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. To make the coconut into coconut milk, open the coconuts with a cleaver. Put the coconut water in a blender. Next, scrape the coconut meat from the shell and add it to the coconut water in the blender. Blend the milk and meat together.\u003c/p>\n\u003cp>2. To the coconut milk add all the remaining ingredients, except those for the garnish. Blend well until creamy and slightly warm.\u003c/p>\n\u003cp>3. Divide soup into four soup cups, garnishing each with a quarter of the garnish mixture. Top with cilantro leaves and serve.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nThis soup great as a light lunch or an appetizer before a meal. It can easily accompany a salad.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nCrisp white, slightly sweet organic wine.\u003c/p>\n\n",
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"content": "\u003cp>Check, Please! Bay Area’s episode 13 (#113) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594093061381/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>1) \u003cstrong>Havana\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=108\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=113\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>El Huarache Azteca\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=106\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=114\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>The House\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=107\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=112\">reviews\u003c/a> |\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of Check, Please! Bay Area. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…\u003c/p>\n\u003cp>Dave is seriously addicted to restaurants. Incredibly, he told me he dines out two times per day and has done so for more than twenty years! (I wonder what his accountant says?) He’s also claimed to have eaten at his favorite spot, The House, more than one hundred times. It seems he has good taste, as both Jose and Heather gave it high praise. Jose’s pick was fun to discuss. El Huarache Azteca is not only unique, focusing on casual Central Mexican fare, but apparently an interesting people-watching venue. Finally, Heather’s pick, Havana, got mixed reviews for service and food, but all said not to miss the mojitos.\u003c/p>\n\u003cp> \u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb>2004 Stag’s Leap Wine Cellars Chardonnay, Napa Valley, California $32\u003c/b>\u003cbr>\nAromas of orange blossom combine with vanilla and spice notes in this elegantly succulent wine. Though creamy and smooth, it sports a core of vibrant acidity making it an ideal partner at the dinner table with lobster, salmon, or pork. It’s as good as Chardonnay gets.\u003c/p>\n\u003cp>\u003cb>Sponsor Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>2003 Five Rivers Cabernet Sauvignon, Paso Robles, California $10\u003c/b>\u003cbr>\nHearty, smoky, and a touch earthy, this juicy red is a winner. With a price tag that belies its complexity, it’s a wine to stock up on for parties and easy springtime sipping.\u003c/p>\n\n",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"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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"order": 12
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"perspectives": {
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"source": "npr"
},
"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
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