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"content": "\u003cp>\u003cstrong>Havana\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=113\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/havana1.jpg\" alt=\"Havana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/havana6.jpg\" alt=\"Havana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/havana25.jpg\" alt=\"Havana\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/havana9.jpg\" alt=\"Havana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/havana19.jpg\" alt=\"Havana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/havana12.jpg\" alt=\"Havana\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1516 Bonanza Street (at North Main Street)\u003cbr>\nWalnut Creek, CA 94596\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.798883,-122.406363&sspn=0.011207,0.015299&q=havana+walnut+creek&cid=37906389,-122063889,18219709356408229234&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Paid parking lots\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 925-939-4555\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.havanarestaurant.net\">www.havanarestaurant.net\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Zack Scott\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Paul Jellison\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California-Cuban\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sautéed Scallops in Citrus-Ginger Sauce, Ropa Vieja (shredded steak with onions and peppers)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-2:00pm (lunch), 5:00pm-9:30pm (dinner), Bar open until 11:00pm\u003cbr>\nTuesday: 11:30am-2:00pm (lunch), 5:00pm-9:30pm (dinner), Bar open until 11:00pm\u003cbr>\nWednesday: 11:30am-2:00pm (lunch), 5:00pm-9:30pm (dinner), Bar open until 11:00pm\u003cbr>\nThursday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner), Bar open until 12:00am\u003cbr>\nFriday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner), Bar open until 12:00am\u003cbr>\nSaturday: 5:00pm-10:00pm (dinner only), Bar open until 12:00am\u003cbr>\nSunday: 5:00pm-9:00pm (dinner only), Bar open until 10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Only for large groups (8 people or more), 1 month in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Zack Scott\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Paul Jellison\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California-Cuban\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sautéed Scallops in Citrus-Ginger Sauce, Ropa Vieja (shredded steak with onions and peppers)\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-2:00pm (lunch), 5:00pm-9:30pm (dinner), Bar open until 11:00pm\u003cbr>\nTuesday: 11:30am-2:00pm (lunch), 5:00pm-9:30pm (dinner), Bar open until 11:00pm\u003cbr>\nWednesday: 11:30am-2:00pm (lunch), 5:00pm-9:30pm (dinner), Bar open until 11:00pm\u003cbr>\nThursday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner), Bar open until 12:00am\u003cbr>\nFriday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner), Bar open until 12:00am\u003cbr>\nSaturday: 5:00pm-10:00pm (dinner only), Bar open until 12:00am\u003cbr>\nSunday: 5:00pm-9:00pm (dinner only), Bar open until 10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Only for large groups (8 people or more), 1 month in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with 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>Havana: Reviews| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=108\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/havana23.jpg\" alt=\"Havana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/havana20.jpg\" alt=\"Havana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/havana24.jpg\" alt=\"Havana\" hspace=\"3\">\u003cbr>\nHalibut Ceviche with Mango, Black Beans, Onions, Peppers, and Cilantro; Grilled Shrimp with Cilantro-Lime Sauce over Rice; Plantain-Crusted Halibut with Tomatillo-Avocado Salsa and Cuban Rice\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/heather.jpg\" alt=\"Heather\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Heather\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Behavior Specialist for the Orinda, Moraga, and Walnut Creek School Districts\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasant Hill\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Havana\u003cbr>\n\u003cstrong>Reviewed Havana:\u003c/strong> Wednesday, December 28, 2005\u003c/p>\n\u003cp>Havana is a restaurant inspired by 1950’s Cuba in food, drinks, and décor. The art deco feel transports you to a little restaurant in Cuba. Found down a small side street in Walnut Creek, Havana is an inviting restaurant for those looking for a fun and unique dining experience. Upon arrival, we were offered a choice of sitting at the “conversation bar” (one long table that runs down the center of the restaurant where many diners gather to eat) or at one of the small tables that fill in the perimeter of the restaurant. We opted to wait for a table, so we went to the full bar that Havana offers. Many patrons enjoy the bar, because seating, even with a reservation, can take some time. On my visit, what was supposed to be a fifteen-minute wait, turned into half an hour. Havana has such a welcoming and relaxed atmosphere that its patrons are inclined to linger like they would in Cuba.\u003c/p>\n\u003cp>While at the bar, we ordered from their list of over ten different mojitos. We ordered the traditional mojito made with lime, mint, rum, and sugar. Havana makes the perfect mojito — not to sweet and not too sour — just the perfect balance of refreshment that makes you feel like it’s a summer day even in the middle of winter. While we sipped our drinks, we couldn’t help but notice the surroundings. On the walls are photos of vintage cars, and Cuban music plays overhead, if you can hear it over the hum of the patrons. Havana’s diners are a diverse crowd, as well. On the night we were there, we saw families with small children, older couples out with friends, first dates, and a group of women celebrating a “girl’s night out.” Havana’s menu is as diverse as its clientele. Depending on your appetite, one could make a meal out of a few tapas or have a three-course meal. Havana is known for appetizers, like their crispy crab cakes and grilled shrimp over lime rice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On this visit, we branched out and tried something different. The halibut ceviche was a delicious start to our meal. The delicate fish was marinated in citrus with strong notes of pineapple and then mixed with onions, black beans, and peppers. This was presented in a martini glass surrounded by crisp plantains. Almost all of Havana’s entrées are sure to please, whether it is the garlic-studded pork, the ropa veja (tender meat in a tomato sauce), or chicken adobo. On this visit, I ordered the plantain-crusted halibut served with a tomatillo-avocado salsa and Cuban rice. I have had this entrée before and was looking forward to it, but was slightly disappointed by the fact that the fish was a bit over-cooked. However, the fish was crisp on the outside and quite flavorful. My companion had the bistec with pineapple salsa, rice, and black beans. The meat was wonderfully tender and flavorful. Normally after a meal like this we would stop, but on this night we decided to try dessert. We were delightfully surprised by the flan that we ordered. It was creamy with a strong caramel flavor and hints of cinnamon. The perfect end to a great meal!\u003c/p>\n\u003cp>If you are looking for a place that is a little different from your average night out that also has great food, generous portions, and a fun atmosphere, then I would highly recommend Havana in downtown Walnut Creek. It is the perfect place to eat and linger over cocktails with friends in a casual environment or the perfect place start your night out in Walnut Creek!\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/dave113.jpg\" alt=\"Dave\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dave\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Disc Jockey–DJ The Maestro\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The House\u003cbr>\n\u003cstrong>Reviewed Havana:\u003c/strong> Saturday, January 7, 2006\u003c/p>\n\u003cp>My first impression of Havana was not good. I called to make reservations for three people at 6:30 p.m. They said reservations weren’t required and we would have no trouble getting a table at that time. When we arrived at 6:30 p.m. sharp, we were told there was a thirty-five minute wait. I don’t mind waiting, but I was a little surprised to find out that “no wait” actually meant “long wait.” The person who greeted us seemed flustered and bothered by our presence.\u003c/p>\n\u003cp>We were encouraged to wait by the bar and order drinks. The bartender was also cold and unfriendly. I wondered if being too cool and unfriendly was a requirement to work there. We ordered two mojitos and soaked in the ambiance. There was a distinct tackiness to the room. The bar was painted a loud and annoying blue. The floor looked like a garage floor. The ceiling was falling down in one spot. There was a feeble attempt to give the place an island feel by placing tired tree leaves above columns. I felt like I was at a cheap tropical theme party in someone’s basement.\u003c/p>\n\u003cp>I went to the restroom and there is a photograph of a guy photographing you as you went to the bathroom. I guess it was supposed to be funny, but it came across merely as creepy.\u003c/p>\n\u003cp>When I went back to the bar, my friends and I tried their classic mojito and their melon mojito. I have only tried maybe six different mojitos in my life, but this was definitely the worst. It tasted like something even Kool-Aid would reject. It didn’t taste minty at all and seemed sickly sweet. My friends were definitely disappointed they had paid $14 for two bad drinks.\u003c/p>\n\u003cp>They sat us down in exactly thirty-five minutes in a comfy booth that was upholstered in what my friend Steve described as “early 70s Holiday Inn.” Our experience definitely began to improve when our waitperson Veronica came into the picture. She was bright, friendly and incredibly helpful. This place was very lucky to have a quality person like her working for them.\u003c/p>\n\u003cp>We took Veronica’s suggestions and ordered the crab cakes and the shrimp appetizers. We also split a bowl of mango gazpacho soup. The crab cakes were some of the best I’ve had and the shrimp were nicely barbecued and came with a delicious sauce. We were starting to feel much better about Havana until the gazpacho soup arrived. It was merely acidic and sweet, and no one wanted to finish it.\u003c/p>\n\u003cp>Our entrées looked promising at first glance. Liz had plantain encrusted mahi mahi fish. Steve had garlic-studded pork and I had shredded beef with peppers. The shredded beef dish was great. It was moist and zesty and worked well with the black beans. The entrée trouble began when I took a bite of Liz’s mahi mahi. I bit into a disgusting burst of salt; Liz thought her entéee was pretty good, but she likes very salty food. Things got worse when I tried Steve’s pork dish. The smoky pork was all right, but the sweet and garlic coating just confused my tongue. Both Steve and I felt like it was a dish that couldn’t make up its mind what it wanted to be. They should have called it “split personality pork.”\u003c/p>\n\u003cp>We were trying to give the place a chance, so we ordered two kinds of plantains. The results were mixed. The twice-fried plantains were overly dry and dull as can be. The plantains maduros in a vinegar sauce were far better. It was actually a tasty and elegant little dish.\u003c/p>\n\u003cp>In one last effort to redeem this recommended restaurant we finished with the toffee caramel flan. This was a good flan. I am usually bored by flan, but it was perfectly sweet and delicious.\u003c/p>\n\u003cp>Havana definitely had a lively social feel and was a great place for people watching. I got the feeling that this was a place where people came to work on their one-night stand skills. After a pitcher of bad mojitos anything could happen. All in all, there is no way I could recommend Havana to others. It has some good points, but too many bad ones. If you had to go there and you ordered the crab cakes, shredded beef, flan, and had Veronica as your server you might find it a very good restaurant, but since the Bay Area has so many better and more consistent restaurants, why bother?\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/jose.jpg\" alt=\"Jose\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jose\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Director/Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Azteca\u003cbr>\n\u003cstrong>Reviewed Havana:\u003c/strong>Saturday, January 7, 2006\u003c/p>\n\u003cp>Havana offers a suburban California re-creation of a concept of Cuban food. It’s light and fun and experimental with ingredients but with mixed results. In the end, what you get may be Cuban or it may be Cuban-inspired, and a word to the wise: stick to the Cuban as much as possible.\u003c/p>\n\u003cp>The Cuban national dish, if such were to exist, would surely be Ropa Vieja, and Havana’s version is outstanding. The meat is well stewed and served with “moros and cristianos” — Moors and Christians, better known as black beans and rice. Similar success can be found in the Chicken Adobo, cooked so well that the meat falls off the bone. I shared paella with our group, and while it was a fairly classic rendition with no out-of-place ingredients, it was a little too wet for me. The saffrony red-pepper broth was a little too dominating. More like paella soup. I would have preferred a drier version of paella. While Cuban food is not known for exceptionally strong or hot flavors, I was yearning for more kick in the halibut ceviche.\u003c/p>\n\u003cp>Before going to Havana, I checked out its web site and was really looking forward to trying the guava cheesecake. When I asked for it at the end of our meal, I was disappointed to learn it was no longer offered (”we stopped selling it about a year ago”). Instead, we ordered the flan and the chocolate mousse. Both were very good. The flan was the only dish that we tasted that was both experimental AND good. In fact, it bewitched us with its mystery, which we theorized was due to vanilla bean. The mousse was presented in a generous scoop on a plate. Each dessert was dressed with a few slices of strawberries. I would have loved to see even more berries adorning each dish.\u003c/p>\n\u003cp>The mojitos were the biggest revelation to me. This now-cliche cocktail has not worn out its welcome at Havana, and rightly so. The restaurant offers fifteen — count ‘em, fifteen! — twists on the rum-based drink. Variations included different fruits, types of rum, and even a tequila version. This is definitely California. When I got home I looked up “10 Cane Rum” on the Web and learned that this particular “luxury” rum is derived from the first pressing of virgin sugar cane, not molasses — also described as “rum’s redemption.” This pretty much confirmed what the waiter told us about this rum. Although I’m not a hard-liquor aficionado, this rum is both richer tasting and more complex than any rum I have ever tasted. It’s almost a sin to mix it in mojito, but I am not complaining!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I would go back to this Havana, even if it’s not quite the real thing.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1516 Bonanza Street (at North Main Street)\r\nWalnut Creek, CA 94596\r\n\u003cstrong>Phone:\u003c/strong> 925-939-4555\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.havanarestaurant.net\">www.havanarestaurant.net\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> California-Cuban\r\n\u003cstrong>Reviewed\u003c/strong>: Winter 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Havana: Reviews| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=108\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/havana23.jpg\" alt=\"Havana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/havana20.jpg\" alt=\"Havana\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/havana24.jpg\" alt=\"Havana\" hspace=\"3\">\u003cbr>\nHalibut Ceviche with Mango, Black Beans, Onions, Peppers, and Cilantro; Grilled Shrimp with Cilantro-Lime Sauce over Rice; Plantain-Crusted Halibut with Tomatillo-Avocado Salsa and Cuban Rice\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/heather.jpg\" alt=\"Heather\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Heather\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Behavior Specialist for the Orinda, Moraga, and Walnut Creek School Districts\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasant Hill\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Havana\u003cbr>\n\u003cstrong>Reviewed Havana:\u003c/strong> Wednesday, December 28, 2005\u003c/p>\n\u003cp>Havana is a restaurant inspired by 1950’s Cuba in food, drinks, and décor. The art deco feel transports you to a little restaurant in Cuba. Found down a small side street in Walnut Creek, Havana is an inviting restaurant for those looking for a fun and unique dining experience. Upon arrival, we were offered a choice of sitting at the “conversation bar” (one long table that runs down the center of the restaurant where many diners gather to eat) or at one of the small tables that fill in the perimeter of the restaurant. We opted to wait for a table, so we went to the full bar that Havana offers. Many patrons enjoy the bar, because seating, even with a reservation, can take some time. On my visit, what was supposed to be a fifteen-minute wait, turned into half an hour. Havana has such a welcoming and relaxed atmosphere that its patrons are inclined to linger like they would in Cuba.\u003c/p>\n\u003cp>While at the bar, we ordered from their list of over ten different mojitos. We ordered the traditional mojito made with lime, mint, rum, and sugar. Havana makes the perfect mojito — not to sweet and not too sour — just the perfect balance of refreshment that makes you feel like it’s a summer day even in the middle of winter. While we sipped our drinks, we couldn’t help but notice the surroundings. On the walls are photos of vintage cars, and Cuban music plays overhead, if you can hear it over the hum of the patrons. Havana’s diners are a diverse crowd, as well. On the night we were there, we saw families with small children, older couples out with friends, first dates, and a group of women celebrating a “girl’s night out.” Havana’s menu is as diverse as its clientele. Depending on your appetite, one could make a meal out of a few tapas or have a three-course meal. Havana is known for appetizers, like their crispy crab cakes and grilled shrimp over lime rice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On this visit, we branched out and tried something different. The halibut ceviche was a delicious start to our meal. The delicate fish was marinated in citrus with strong notes of pineapple and then mixed with onions, black beans, and peppers. This was presented in a martini glass surrounded by crisp plantains. Almost all of Havana’s entrées are sure to please, whether it is the garlic-studded pork, the ropa veja (tender meat in a tomato sauce), or chicken adobo. On this visit, I ordered the plantain-crusted halibut served with a tomatillo-avocado salsa and Cuban rice. I have had this entrée before and was looking forward to it, but was slightly disappointed by the fact that the fish was a bit over-cooked. However, the fish was crisp on the outside and quite flavorful. My companion had the bistec with pineapple salsa, rice, and black beans. The meat was wonderfully tender and flavorful. Normally after a meal like this we would stop, but on this night we decided to try dessert. We were delightfully surprised by the flan that we ordered. It was creamy with a strong caramel flavor and hints of cinnamon. The perfect end to a great meal!\u003c/p>\n\u003cp>If you are looking for a place that is a little different from your average night out that also has great food, generous portions, and a fun atmosphere, then I would highly recommend Havana in downtown Walnut Creek. It is the perfect place to eat and linger over cocktails with friends in a casual environment or the perfect place start your night out in Walnut Creek!\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/dave113.jpg\" alt=\"Dave\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dave\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Disc Jockey–DJ The Maestro\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The House\u003cbr>\n\u003cstrong>Reviewed Havana:\u003c/strong> Saturday, January 7, 2006\u003c/p>\n\u003cp>My first impression of Havana was not good. I called to make reservations for three people at 6:30 p.m. They said reservations weren’t required and we would have no trouble getting a table at that time. When we arrived at 6:30 p.m. sharp, we were told there was a thirty-five minute wait. I don’t mind waiting, but I was a little surprised to find out that “no wait” actually meant “long wait.” The person who greeted us seemed flustered and bothered by our presence.\u003c/p>\n\u003cp>We were encouraged to wait by the bar and order drinks. The bartender was also cold and unfriendly. I wondered if being too cool and unfriendly was a requirement to work there. We ordered two mojitos and soaked in the ambiance. There was a distinct tackiness to the room. The bar was painted a loud and annoying blue. The floor looked like a garage floor. The ceiling was falling down in one spot. There was a feeble attempt to give the place an island feel by placing tired tree leaves above columns. I felt like I was at a cheap tropical theme party in someone’s basement.\u003c/p>\n\u003cp>I went to the restroom and there is a photograph of a guy photographing you as you went to the bathroom. I guess it was supposed to be funny, but it came across merely as creepy.\u003c/p>\n\u003cp>When I went back to the bar, my friends and I tried their classic mojito and their melon mojito. I have only tried maybe six different mojitos in my life, but this was definitely the worst. It tasted like something even Kool-Aid would reject. It didn’t taste minty at all and seemed sickly sweet. My friends were definitely disappointed they had paid $14 for two bad drinks.\u003c/p>\n\u003cp>They sat us down in exactly thirty-five minutes in a comfy booth that was upholstered in what my friend Steve described as “early 70s Holiday Inn.” Our experience definitely began to improve when our waitperson Veronica came into the picture. She was bright, friendly and incredibly helpful. This place was very lucky to have a quality person like her working for them.\u003c/p>\n\u003cp>We took Veronica’s suggestions and ordered the crab cakes and the shrimp appetizers. We also split a bowl of mango gazpacho soup. The crab cakes were some of the best I’ve had and the shrimp were nicely barbecued and came with a delicious sauce. We were starting to feel much better about Havana until the gazpacho soup arrived. It was merely acidic and sweet, and no one wanted to finish it.\u003c/p>\n\u003cp>Our entrées looked promising at first glance. Liz had plantain encrusted mahi mahi fish. Steve had garlic-studded pork and I had shredded beef with peppers. The shredded beef dish was great. It was moist and zesty and worked well with the black beans. The entrée trouble began when I took a bite of Liz’s mahi mahi. I bit into a disgusting burst of salt; Liz thought her entéee was pretty good, but she likes very salty food. Things got worse when I tried Steve’s pork dish. The smoky pork was all right, but the sweet and garlic coating just confused my tongue. Both Steve and I felt like it was a dish that couldn’t make up its mind what it wanted to be. They should have called it “split personality pork.”\u003c/p>\n\u003cp>We were trying to give the place a chance, so we ordered two kinds of plantains. The results were mixed. The twice-fried plantains were overly dry and dull as can be. The plantains maduros in a vinegar sauce were far better. It was actually a tasty and elegant little dish.\u003c/p>\n\u003cp>In one last effort to redeem this recommended restaurant we finished with the toffee caramel flan. This was a good flan. I am usually bored by flan, but it was perfectly sweet and delicious.\u003c/p>\n\u003cp>Havana definitely had a lively social feel and was a great place for people watching. I got the feeling that this was a place where people came to work on their one-night stand skills. After a pitcher of bad mojitos anything could happen. All in all, there is no way I could recommend Havana to others. It has some good points, but too many bad ones. If you had to go there and you ordered the crab cakes, shredded beef, flan, and had Veronica as your server you might find it a very good restaurant, but since the Bay Area has so many better and more consistent restaurants, why bother?\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/jose.jpg\" alt=\"Jose\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jose\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Director/Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Azteca\u003cbr>\n\u003cstrong>Reviewed Havana:\u003c/strong>Saturday, January 7, 2006\u003c/p>\n\u003cp>Havana offers a suburban California re-creation of a concept of Cuban food. It’s light and fun and experimental with ingredients but with mixed results. In the end, what you get may be Cuban or it may be Cuban-inspired, and a word to the wise: stick to the Cuban as much as possible.\u003c/p>\n\u003cp>The Cuban national dish, if such were to exist, would surely be Ropa Vieja, and Havana’s version is outstanding. The meat is well stewed and served with “moros and cristianos” — Moors and Christians, better known as black beans and rice. Similar success can be found in the Chicken Adobo, cooked so well that the meat falls off the bone. I shared paella with our group, and while it was a fairly classic rendition with no out-of-place ingredients, it was a little too wet for me. The saffrony red-pepper broth was a little too dominating. More like paella soup. I would have preferred a drier version of paella. While Cuban food is not known for exceptionally strong or hot flavors, I was yearning for more kick in the halibut ceviche.\u003c/p>\n\u003cp>Before going to Havana, I checked out its web site and was really looking forward to trying the guava cheesecake. When I asked for it at the end of our meal, I was disappointed to learn it was no longer offered (”we stopped selling it about a year ago”). Instead, we ordered the flan and the chocolate mousse. Both were very good. The flan was the only dish that we tasted that was both experimental AND good. In fact, it bewitched us with its mystery, which we theorized was due to vanilla bean. The mousse was presented in a generous scoop on a plate. Each dessert was dressed with a few slices of strawberries. I would have loved to see even more berries adorning each dish.\u003c/p>\n\u003cp>The mojitos were the biggest revelation to me. This now-cliche cocktail has not worn out its welcome at Havana, and rightly so. The restaurant offers fifteen — count ‘em, fifteen! — twists on the rum-based drink. Variations included different fruits, types of rum, and even a tequila version. This is definitely California. When I got home I looked up “10 Cane Rum” on the Web and learned that this particular “luxury” rum is derived from the first pressing of virgin sugar cane, not molasses — also described as “rum’s redemption.” This pretty much confirmed what the waiter told us about this rum. Although I’m not a hard-liquor aficionado, this rum is both richer tasting and more complex than any rum I have ever tasted. It’s almost a sin to mix it in mojito, but I am not complaining!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I would go back to this Havana, even if it’s not quite the real thing.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>El Huarache Azteca\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=114\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca6.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca8.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca19.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca11.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca15.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca1.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n3842 International Boulevard (at 39th Avenue)\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.738263,-122.500497&sspn=0.005608,0.00765&q=El+Huarache+Azteca+oakland+ca&cid=37804444,-122269722,12181196955641343627&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-533-2395\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Juan Chavez and Eva Saavedra\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Eva Saavedra\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Huaraches, Smoked Lamb (weekends only), Mole Poblano\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 3 bottles\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 8:00am-9:00pm\u003cbr>\nTuesday: 8:00am-9:00pm\u003cbr>\nWednesday: 8:00am-9:00pm\u003cbr>\nThursday: 8:00am-9:00pm\u003cbr>\nFriday: 8:00am-10:00pm\u003cbr>\nSaturday: 8:00am-10:00pm\u003cbr>\nSunday: 8:00am-9:00pm\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>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, 2 days in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes, street view\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\n3842 International Boulevard (at 39th Avenue)\r\nOakland, CA 94601\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.738263,-122.500497&sspn=0.005608,0.00765&q=El+Huarache+Azteca+oakland+ca&cid=37804444,-122269722,12181196955641343627&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 510-533-2395\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=114\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>El Huarache Azteca\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=114\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca6.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca8.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca19.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca11.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca15.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca1.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n3842 International Boulevard (at 39th Avenue)\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.738263,-122.500497&sspn=0.005608,0.00765&q=El+Huarache+Azteca+oakland+ca&cid=37804444,-122269722,12181196955641343627&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-533-2395\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Juan Chavez and Eva Saavedra\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Eva Saavedra\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Huaraches, Smoked Lamb (weekends only), Mole Poblano\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> None\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 3 bottles\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 8:00am-9:00pm\u003cbr>\nTuesday: 8:00am-9:00pm\u003cbr>\nWednesday: 8:00am-9:00pm\u003cbr>\nThursday: 8:00am-9:00pm\u003cbr>\nFriday: 8:00am-10:00pm\u003cbr>\nSaturday: 8:00am-10:00pm\u003cbr>\nSunday: 8:00am-9:00pm\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>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, 2 days in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes, street view\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>El Huarache Azteca: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=106\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca3.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca5.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca20.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cbr>\nTortilla Soup, Huarache Azteca (fried corn tortilla with a layer of refried beans in the middle, topped with marinated cactus, lettuce, queso, sour cream, and carne asada); Flan\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/jose.jpg\" alt=\"Jose\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jose\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Director/Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Azteca\u003cbr>\n\u003cstrong>Reviewed El Huarache Azteca:\u003c/strong> Sunday, January 8, 2006\u003c/p>\n\u003cp>El Huarache Azteca is a slice of Mexico City. It’s enlightening to know what a city of more than twenty-five million souls considers everyday food. El Huarache delivers in this regard by offering authentic, homey, street-food style cuisine. The flavors are intense, sharp, and sometimes hot, and the type of food served here is substantial.\u003c/p>\n\u003cp>After several visits here in the past three years, I would say that the huaraches with chicken tinga topping satisfy me and leave my palate overstimulated. This is good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I think the single biggest drawback here (if I had to find something) would be the menu. It’s not especially “user-friendly” to newbies or people who may have never had any of these dishes. It’s hard to imagine what “chicken tinga” tastes like, for example, even if you’re from Mexico but not Mexico City. My family, for instance, is from the state of Jalisco, on the west-central part of Mexico. The food in our region is quite a bit different from central Mexico.\u003c/p>\n\u003cp>The ingredients that stand out for me here as uniquely central Mexican include flor de calabaza (squash blossoms), huitlacoche (a type of fungus that grows on blue corn), and the tinga (which is shredded chicken that has been sautéed with oil and chile guajillo and onions).\u003c/p>\n\u003cp>The Aztecs and most of the pre-Columbian peoples of Mesoamerica relied on corn, tomatoes, beans, and chile peppers, along with cacao and other native animals for protein (from turkeys to marine life, to grasshoppers and ant eggs, for example!). You won’t find grasshoppers on the menu here, but the Huarache does provide an authentic piece of central Mexico that is both satisfying and educational.\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/dave113.jpg\" alt=\"Dave\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dave\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Disc Jockey–DJ The Maestro\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The House\u003cbr>\n\u003cstrong>Reviewed El Huarache Azteca:\u003c/strong> Sunday, January 8, 2006\u003c/p>\n\u003cp>I would really like to lose some weight, but now that I have discovered Huarache Azteca, I think it might be impossible. The food at this place is so good that I already know that I am going to be a lifetime regular. Even if I became the world’s most famous and disciplined fitness guru, I would have to sneak out and overeat at this place. This may be the best Mexican food I have ever tasted.\u003c/p>\n\u003cp>The service was so kind and gracious that I almost wanted to hire their staff to go to other restaurants and teach self-absorbed, attitude-filled waitpeople how to just relax, stop pretending they invented coolness itself, and just take care of people. At Huarache Azteca I felt like we were honored guests in a dignified person’s home.\u003c/p>\n\u003cp>The decor was distinctly outrageous, sort of like you were eating in an Aztec Museum. The place was wrapped in murals. There was Aztec history and philosophy on the walls. There was a mini fountain for human sacrifices, (probably only used if someone complained about the food). There were Spanish Conquistadors marching in to wreak havoc on the natives. I hadn’t thought about the Aztecs in a long time, but I’m pretty sure this was a good place to do it.\u003c/p>\n\u003cp>Our server hardly spoke English, so we knew we had come to the right place. When we asked for recommendations she didn’t understand us, but sweetly went and got help. We started with a plate of four mixed appetizers. We had mini flautas, mini sopes, mini huarache aztecas, and another mini dish I can’t remember how to spell or pronounce. We were instantly transported to Aztec Heaven. We were already impressed by the chips and salsa, but once we tried the flautas and tortillas with cactus, we stopped yakkin’ and started pigging out. Our perception of Mexican food was about to be expanded forever\u003c/p>\n\u003cp>We had the Chicken Mole and the Chicken Tinga for our main entrées and, of course, had to get a few steak and chicken tacos on the side. Once I bit into the mole I instantly knew that this was by far the best mole I have ever had. Biting into this was like discovering the Beatles for the first time. I started eating uncontrollably. I can’t imagine anyone not liking this dish. It’s like an elegant burrito bathing in savory chocolate. This was not only merely the best mole of my life, but the Chicken Tinga was like discovering an entirely new species of food. It was so new and exciting that I wanted to go home and paint Aztec murals all over my own walls. It had a sweet and hot red sauce dripping through shredded chicken on top of a bean-stuffed thick corn tortilla. Actually, “WOW!!!” would be the best way to describe it.\u003c/p>\n\u003cp>So far, the best tacos I have ever had were in the Chiapas region of Mexico. I only had one small steak taco at Huarache Azteca, but it seemed right on par with Mexico’s best. The refried beans on the side were so good I wanted to drink them with a straw.\u003c/p>\n\u003cp>We had absolutely no room left in our stomachs, but we decided to order the flan anyway. I know I sound like a cheerleader for this place, but this was the best flan I have ever tasted, moist and sweet and instantly addictive.\u003c/p>\n\u003cp>My friend Evan and I were both staggered by the deliciousness of this restaurant. I felt like I had discovered one of life’s great secrets. We are already planning to bring friends back to this place by the busload.\u003c/p>\n\u003cp>The one drawback for some people might be the deeply urban location. When we were leaving there were hookers walking the streets, cops patrolling on almost every block, and an extremely high person at the local gas station asked me for $5. It seems to be a bit more reckless than your average neighborhood, but this food is worth the risk. I would crawl over land mines to get at food this 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/heather1.jpg\" alt=\"Heather\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Heather\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Behavior Specialist for the Orinda, Moraga, and Walnut Creek School Districts\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasant Hill\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Havana\u003cbr>\n\u003cstrong>Reviewed El Huarache Azteca:\u003c/strong> Friday, January 6, 2006\u003c/p>\n\u003cp>If you are in the mood for Mexican food, but looking for something unusual, authentic, and inexpensive, El Huarache Azteca in Oakland will fit the bill. El Huarache Azteca specializes in genuine Central Mexican cuisine; something you won’t find at many local Mexican food restaurants.\u003c/p>\n\u003cp>After struggling to find parking and walking past many “ladies of the night,” El Huarache Azteca was like a comfortable beacon in the night. Upon entering, one is struck by the well-lit space that is covered, floor to ceiling, in amazing murals of Aztec culture. In the corner was the most amazing and elaborate nativity scene I have ever laid eyes on. We easily grabbed a table for two, as the restaurant was not crowded at this time. There were just a few locals scattered around the room enjoying their dinner.\u003c/p>\n\u003cp>The friendly server immediately came over and offered us menus. She returned a brief time later to take our order and bring us chips and salsa. I was disappointed to discover that the corn chips were not made here in the kitchen, despite the fact that the restaurant is known for their skill in making corn tortillas.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The menu at El Huarache Azteca is very different from your standard Mexican food restaurant. They do offer quesadillas and tacos, in all types of meat including tongue. In addition to this standard fare, they offer a wide selection of tortas and other Hispanic sandwiches, as well as flautas, chalupas, and tostadas. The most unique item on their menu, and something I had never seen before were the huaraches. I ordered the restaurant’s namesake, the Huarache Azteca, which was a thick corn tortilla, softly fried with a layer of refried beans in the middle. On top was a tangy marinated cactus, plenty of lettuce, salty Mexican queso, sour cream, and carne asada.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n3842 International Boulevard (at 39th Avenue)\r\nOakland, CA 94601\r\n\u003cstrong>Phone:\u003c/strong> 510-533-2395\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Mexican\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>El Huarache Azteca: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=106\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca3.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca5.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/elhuaracheazteca20.jpg\" alt=\"El Huarache Azteca\" hspace=\"3\">\u003cbr>\nTortilla Soup, Huarache Azteca (fried corn tortilla with a layer of refried beans in the middle, topped with marinated cactus, lettuce, queso, sour cream, and carne asada); Flan\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/jose.jpg\" alt=\"Jose\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jose\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Director/Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Azteca\u003cbr>\n\u003cstrong>Reviewed El Huarache Azteca:\u003c/strong> Sunday, January 8, 2006\u003c/p>\n\u003cp>El Huarache Azteca is a slice of Mexico City. It’s enlightening to know what a city of more than twenty-five million souls considers everyday food. El Huarache delivers in this regard by offering authentic, homey, street-food style cuisine. The flavors are intense, sharp, and sometimes hot, and the type of food served here is substantial.\u003c/p>\n\u003cp>After several visits here in the past three years, I would say that the huaraches with chicken tinga topping satisfy me and leave my palate overstimulated. This is good.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I think the single biggest drawback here (if I had to find something) would be the menu. It’s not especially “user-friendly” to newbies or people who may have never had any of these dishes. It’s hard to imagine what “chicken tinga” tastes like, for example, even if you’re from Mexico but not Mexico City. My family, for instance, is from the state of Jalisco, on the west-central part of Mexico. The food in our region is quite a bit different from central Mexico.\u003c/p>\n\u003cp>The ingredients that stand out for me here as uniquely central Mexican include flor de calabaza (squash blossoms), huitlacoche (a type of fungus that grows on blue corn), and the tinga (which is shredded chicken that has been sautéed with oil and chile guajillo and onions).\u003c/p>\n\u003cp>The Aztecs and most of the pre-Columbian peoples of Mesoamerica relied on corn, tomatoes, beans, and chile peppers, along with cacao and other native animals for protein (from turkeys to marine life, to grasshoppers and ant eggs, for example!). You won’t find grasshoppers on the menu here, but the Huarache does provide an authentic piece of central Mexico that is both satisfying and educational.\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/dave113.jpg\" alt=\"Dave\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dave\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Disc Jockey–DJ The Maestro\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The House\u003cbr>\n\u003cstrong>Reviewed El Huarache Azteca:\u003c/strong> Sunday, January 8, 2006\u003c/p>\n\u003cp>I would really like to lose some weight, but now that I have discovered Huarache Azteca, I think it might be impossible. The food at this place is so good that I already know that I am going to be a lifetime regular. Even if I became the world’s most famous and disciplined fitness guru, I would have to sneak out and overeat at this place. This may be the best Mexican food I have ever tasted.\u003c/p>\n\u003cp>The service was so kind and gracious that I almost wanted to hire their staff to go to other restaurants and teach self-absorbed, attitude-filled waitpeople how to just relax, stop pretending they invented coolness itself, and just take care of people. At Huarache Azteca I felt like we were honored guests in a dignified person’s home.\u003c/p>\n\u003cp>The decor was distinctly outrageous, sort of like you were eating in an Aztec Museum. The place was wrapped in murals. There was Aztec history and philosophy on the walls. There was a mini fountain for human sacrifices, (probably only used if someone complained about the food). There were Spanish Conquistadors marching in to wreak havoc on the natives. I hadn’t thought about the Aztecs in a long time, but I’m pretty sure this was a good place to do it.\u003c/p>\n\u003cp>Our server hardly spoke English, so we knew we had come to the right place. When we asked for recommendations she didn’t understand us, but sweetly went and got help. We started with a plate of four mixed appetizers. We had mini flautas, mini sopes, mini huarache aztecas, and another mini dish I can’t remember how to spell or pronounce. We were instantly transported to Aztec Heaven. We were already impressed by the chips and salsa, but once we tried the flautas and tortillas with cactus, we stopped yakkin’ and started pigging out. Our perception of Mexican food was about to be expanded forever\u003c/p>\n\u003cp>We had the Chicken Mole and the Chicken Tinga for our main entrées and, of course, had to get a few steak and chicken tacos on the side. Once I bit into the mole I instantly knew that this was by far the best mole I have ever had. Biting into this was like discovering the Beatles for the first time. I started eating uncontrollably. I can’t imagine anyone not liking this dish. It’s like an elegant burrito bathing in savory chocolate. This was not only merely the best mole of my life, but the Chicken Tinga was like discovering an entirely new species of food. It was so new and exciting that I wanted to go home and paint Aztec murals all over my own walls. It had a sweet and hot red sauce dripping through shredded chicken on top of a bean-stuffed thick corn tortilla. Actually, “WOW!!!” would be the best way to describe it.\u003c/p>\n\u003cp>So far, the best tacos I have ever had were in the Chiapas region of Mexico. I only had one small steak taco at Huarache Azteca, but it seemed right on par with Mexico’s best. The refried beans on the side were so good I wanted to drink them with a straw.\u003c/p>\n\u003cp>We had absolutely no room left in our stomachs, but we decided to order the flan anyway. I know I sound like a cheerleader for this place, but this was the best flan I have ever tasted, moist and sweet and instantly addictive.\u003c/p>\n\u003cp>My friend Evan and I were both staggered by the deliciousness of this restaurant. I felt like I had discovered one of life’s great secrets. We are already planning to bring friends back to this place by the busload.\u003c/p>\n\u003cp>The one drawback for some people might be the deeply urban location. When we were leaving there were hookers walking the streets, cops patrolling on almost every block, and an extremely high person at the local gas station asked me for $5. It seems to be a bit more reckless than your average neighborhood, but this food is worth the risk. I would crawl over land mines to get at food this 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/heather1.jpg\" alt=\"Heather\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Heather\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Behavior Specialist for the Orinda, Moraga, and Walnut Creek School Districts\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasant Hill\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Havana\u003cbr>\n\u003cstrong>Reviewed El Huarache Azteca:\u003c/strong> Friday, January 6, 2006\u003c/p>\n\u003cp>If you are in the mood for Mexican food, but looking for something unusual, authentic, and inexpensive, El Huarache Azteca in Oakland will fit the bill. El Huarache Azteca specializes in genuine Central Mexican cuisine; something you won’t find at many local Mexican food restaurants.\u003c/p>\n\u003cp>After struggling to find parking and walking past many “ladies of the night,” El Huarache Azteca was like a comfortable beacon in the night. Upon entering, one is struck by the well-lit space that is covered, floor to ceiling, in amazing murals of Aztec culture. In the corner was the most amazing and elaborate nativity scene I have ever laid eyes on. We easily grabbed a table for two, as the restaurant was not crowded at this time. There were just a few locals scattered around the room enjoying their dinner.\u003c/p>\n\u003cp>The friendly server immediately came over and offered us menus. She returned a brief time later to take our order and bring us chips and salsa. I was disappointed to discover that the corn chips were not made here in the kitchen, despite the fact that the restaurant is known for their skill in making corn tortillas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu at El Huarache Azteca is very different from your standard Mexican food restaurant. They do offer quesadillas and tacos, in all types of meat including tongue. In addition to this standard fare, they offer a wide selection of tortas and other Hispanic sandwiches, as well as flautas, chalupas, and tostadas. The most unique item on their menu, and something I had never seen before were the huaraches. I ordered the restaurant’s namesake, the Huarache Azteca, which was a thick corn tortilla, softly fried with a layer of refried beans in the middle. On top was a tangy marinated cactus, plenty of lettuce, salty Mexican queso, sour cream, and carne asada.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "the-house-restaurant-info",
"title": "The House: Restaurant Info [CLOSED]",
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"content": "\u003cp>\u003cstrong>The House\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=112\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse14.jpg\" alt=\"The House\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse12.jpg\" alt=\"The House\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse13.jpg\" alt=\"The House\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse7.jpg\" alt=\"The House\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse5.jpg\" alt=\"The House\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse11.jpg\" alt=\"The House\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1230 Grant Avenue (at Fresno Street)\u003cbr>\nSan Francisco, CA 94133\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.774529,-122.219356&sspn=0.005606,0.00765&q=the+house+san+francisco&cid=37775000,-122418333,16048350213912532781&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), paid parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-986-8612\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.thehse.com\">www.thehse.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Larry and Angela Tse\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Larry Tse\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Asian-American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Seared Day Boat Sea Scallops with\u003cbr>\nLemon Ponzu, Miso Black Cod, Sea Bass with Garlic Ginger\u003cbr>\nSoy, Deep-Fried Salmon Roll with Chinese Hot Mustard, Rib-eye with Housemade Teriyaki, Mango Tapioca\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-3:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nTuesday: 11:30am-3:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nWednesday: 11:30am-3:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nThursday: 11:30am-3:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nFriday: 11:30am-3:00pm (lunch), 5:30pm-11:00pm (dinner)\u003cbr>\nSaturday: 11:30am-3:00pm (lunch), 5:30pm-11:00pm (dinner)\u003cbr>\nSunday: 5:00pm-10:00pm (dinner only)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa, American Express\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, 2 months in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes, street view\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\n1230 Grant Avenue (at Fresno Street)\r\nSan Francisco, CA 94133\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.774529,-122.219356&sspn=0.005606,0.00765&q=the+house+san+francisco&cid=37775000,-122418333,16048350213912532781&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-986-8612\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.thehse.com\">www.thehse.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Asian-American\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=112\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The House\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=112\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse14.jpg\" alt=\"The House\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse12.jpg\" alt=\"The House\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse13.jpg\" alt=\"The House\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse7.jpg\" alt=\"The House\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse5.jpg\" alt=\"The House\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse11.jpg\" alt=\"The House\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1230 Grant Avenue (at Fresno Street)\u003cbr>\nSan Francisco, CA 94133\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.774529,-122.219356&sspn=0.005606,0.00765&q=the+house+san+francisco&cid=37775000,-122418333,16048350213912532781&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), paid parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-986-8612\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.thehse.com\">www.thehse.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Larry and Angela Tse\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Larry Tse\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Asian-American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Seared Day Boat Sea Scallops with\u003cbr>\nLemon Ponzu, Miso Black Cod, Sea Bass with Garlic Ginger\u003cbr>\nSoy, Deep-Fried Salmon Roll with Chinese Hot Mustard, Rib-eye with Housemade Teriyaki, Mango Tapioca\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-3:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nTuesday: 11:30am-3:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nWednesday: 11:30am-3:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nThursday: 11:30am-3:00pm (lunch), 5:30pm-10:00pm (dinner)\u003cbr>\nFriday: 11:30am-3:00pm (lunch), 5:30pm-11:00pm (dinner)\u003cbr>\nSaturday: 11:30am-3:00pm (lunch), 5:30pm-11:00pm (dinner)\u003cbr>\nSunday: 5:00pm-10:00pm (dinner only)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa, American Express\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, 2 months in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes, street view\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>The House: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=107\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse2.jpg\" alt=\"The House\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse1.jpg\" alt=\"The House\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse10.jpg\" alt=\"The House\" hspace=\"3\">\u003cbr>\nWhite Shrimp and Chive Dumpling; Pomegranate Pork Chops; Chocolate Truffle Cake with Toffee Ice Cream\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/dave113.jpg\" alt=\"Dave\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dave\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Disc Jockey–DJ The Maestro\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The House\u003cbr>\n\u003cstrong>Reviewed The House:\u003c/strong> Monday, January 9, 2006\u003c/p>\n\u003cp>I am seriously addicted to restaurants. I have dined out twice per day for the last twenty-one years. I have sought professional help, but it is worthless. Going to restaurants is why I was put here on Earth. You can’t fight destiny.\u003c/p>\n\u003cp>In a lifetime of trying to make my tongue happy, I have found that The House is the best place to tame and satisfy my culinary lust. I have had lunch or dinner here over one hundred times, and it has never let me down.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The House is the ultimate Asian fusion restaurant, but that category does not do it justice. You can get amazing curry noodles with chicken, the best Japanese udon soup on earth, addictive Chinese chicken salad, or Korean-style short ribs, but you can also get Western dishes, like classic steaks, barbecued pork sandwiches, and shoestring potatoes. It seems that bringing together Asian styles is just its starting point.\u003c/p>\n\u003cp>The curry noodles with chicken is what first got me addicted to the place. It’s a drinkable creamy yellow curry that always stays this side of too hot. Beautiful and thick slurpable noodles and fresh veggies fill the bowl. It’s topped with lovely strips of chicken. This place has been so kindly accommodating that they let me substitute salmon for chicken. I dream about this dish in my sleep.\u003c/p>\n\u003cp>My friends Liz and Steve couldn’t believe I had never tried the deep fried salmon rolls for an appetizer. What a fool I was. This is one of those dishes that makes you reassess your view of what food could be. It is sort of the result of your favorite sushi bar teaming up with a healthy Kentucky Fried Chicken. You dip the roll in a hot mustard sauce and then inevitably get an orgasmic look on your face.\u003c/p>\n\u003cp>Before you start eating, you receive a free appetizer. It is a small bowl of cold pickles in a hot sesame sauce. It is both refreshing and exciting and puts me in the mood to gorge.\u003c/p>\n\u003cp>My favorite thing about The House is you can go in any direction and not go wrong. There’s sea bass that melts in your mouth, Caesar salads with scallops, pork chops in a pomegranate sauce, fried calamari, perfect fish specials with mashed potatoes or garlic noodles on the side, and lots more. Everything is good, so you can just relax and explore. I have introduced many people to The House and they are always impressed and always willing to put out afterwards.\u003c/p>\n\u003cp>The staff is the perfect combination of friendly and efficient. Oswaldo turns me onto great Salsa music. Jeff gave me tips on where to eat on my trip to Italy. The co-owner, Angela, gave me advice on where to eat in New York City. This is not only a great restaurant, but a place where good people have come together. Larry is the mad genius in the kitchen. This guy just exudes honesty, integrity, and soul. A lot of restaurants try to be more creative than the next place, but Larry is creative without sacrificing deliciousness.\u003c/p>\n\u003cp>For desert you could try two of my favorites. Either coconut crème brûlée with passion fruit or mango tapioca pudding, but like the kids use to say, “It’s all good.”\u003c/p>\n\u003cp>Lunch is a great bargain at The House. You can get amazing meals big enough to fill you up for $8 to $12. Dinner entrées cost between $12 and $25, but my friends and I always feel like we get our money’s worth, and it is generally our first choice if someone is having a birthday.\u003c/p>\n\u003cp>The House is located in the heart of North Beach, so you can make a fun afternoon or evening out of eating at The House and then walking around the lively neighborhood.\u003c/p>\n\u003cp>Parking can be frustrating in the area, but there is a big new parking garage on Vallejo and Stockton across from the police station. This is a two-minute walk from the House.\u003c/p>\n\u003cp>All I am saying is if you like a wide variety of Asian food and you like having your culinary butt kicked then you owe it to yourself to check out The House.\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/heather.jpg\" alt=\"Heather\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Heather\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Behavior Specialist for the Orinda, Moraga, and Walnut Creek School Districts\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasant Hill\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Havana\u003cbr>\n\u003cstrong>Reviewed The House:\u003c/strong> Saturday, January 7, 2006\u003c/p>\n\u003cp>Down a small side street in North Beach, a neighborhood known for being over-run with Italian restaurants, there is a little place that specializes in Asian Fusion cuisine: The House. The House is so cozy that one could blink and pass it by; however, this would be an unfortunate mistake. Despite its small, casual atmosphere, The House specializes in innovative and amazingly fresh meals.\u003c/p>\n\u003cp>Upon entering The House, one is struck with the quaintness of the space. The simple storefront leads into the minimalist décor within. Simple photographs line the walls above the bamboo colored tables. This minimalist environment is more about showcasing the uniquely inspired food combinations. Upon entering, we were seated promptly (we were already fifteen minutes late due to parking). The table had to be pulled out for me to sit, as tables are very close together. In fact, The House is not a restaurant for intimate conversation. Besides sitting side-by-side with fellow diners, the noise level at The House forces one to shout to be heard. After being seated, a plate of Asian pickles was promptly brought by our server who was helpful and always smiling. Service was quick and efficient with little time to ponder the wonderful food that was being presented.\u003c/p>\n\u003cp>The House’s menu is intriguing with many wonderful selections, as well as a list of nightly specials. We started our meal by ordering a glass of wine off a list that favors seafood dishes and includes wines and beers from around the world. For a starter, we chose the tuna tartare and the deep-fried salmon roll. The fresh, pink tuna marinated in soy, was served on crisp chive chips. It was artfully arranged to look like a flower on the plate and it was surrounded by a light orange essence with each chip containing the perfect amount of tuna. The deep-fried salmon roll was fresh — rare salmon surrounded by nori had a golden crust, like a spring roll, on the outside. The star of this dish was the spicy Chinese mustard sauce for dipping. For my entrée, I selected one of the specials: the black cod recommended by our server. This dish was nothing short of amazing. Black cod cooked rare (undercooked for some people’s taste) with a brown crust on top served on a bed of bok choy. On top of the fish was a fresh California roll filled with crab, avocado, and wasabi, and then artfully cut on the bias. Glazed onto the plate was a soy-balsamic sauce perfect for running the fish through. My companion had one of The House’s known specialties: the sea bass. The sea bass was perfectly grilled and accompanied by a soy-miso dipping sauce, bright garlic green beans, and sesame soba noodles. Despite the large portions my companion and I were practically licking the plate to enjoy all the goodness. So, it was with despair that the meal took a nosedive at dessert.\u003c/p>\n\u003cp>After seeing the dessert menu and deciding on the chocolate truffle cake, we were sadly disappointed that they were sold out at only 8:30! Our waiter had difficulty strongly recommending anything else, but we decided to try the crème brûlée with passionfruit purée. The dessert was promptly brought out and we were disappointed with the lackluster custard and watery purée. The best part of the dish was the caramelized crust, which was thick and sweet. Even though The House does have an extensive tea selection, we were not inclined to linger over tea, as the uncomfortable chairs and noise of the restaurant does not lend itself to lingering. The House is a wonderful restaurant with exceptional cuisine, artistically presented in a casual atmosphere. I can’t wait for my next visit to try more of The House’s innovative and fresh cuisine!\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/jose.jpg\" alt=\"Jose\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jose\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Director/Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Azteca\u003cbr>\n\u003cstrong>Reviewed The House:\u003c/strong>Tuesday, January 10, 2006\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A visit to The House is a well-deserved treat, especially for the post-holiday blues. I can’t find anything too critical to say about this place, other than I wish I could afford coming here on a more regular basis. (I certainly would come back and bring friends here for those special occasions.) I would say that the restaurant succeeds on most counts in creating a fusion of mostly Asian-inspired dishes. The flavors are sharp, if sometimes a bit too high on the sodium scale. The steamed sea bass stands out alone — without the help of additional sauces — as a very simple, strongly gingery presentation. The meat on the sea bass was almost silky and exceptionally white. The House stands on the cusp of a new generation of California cuisine that brings together the flavors of regions, such as Asia and Latin America, that are defining the future of this state. The best of these restaurants emphasize freshness and are transparent about their influences (without claiming to have invented the dishes out of thin air). In this regard, I am curious about the background and experiences of this chef: what brought him or her to this kind of cooking? How have they reworked it from the source traditions? I applaud The House for what it tries to do and encourage the chef to continue to explore the alchemy of influences that exist in California.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1230 Grant Avenue (at Fresno Street)\r\nSan Francisco, CA 94133\r\n\u003cstrong>Phone:\u003c/strong> 415-986-8612\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.thehse.com\">www.thehse.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Asian-American\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2006",
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"description": "Location:\r\n1230 Grant Avenue (at Fresno Street)\r\nSan Francisco, CA 94133\r\nPhone: 415-986-8612\r\nWebsite: www.thehse.com\r\nType of Cuisine: Asian-American\r\nReviewed: Winter 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The House: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=107\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse2.jpg\" alt=\"The House\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse1.jpg\" alt=\"The House\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/thehouse10.jpg\" alt=\"The House\" hspace=\"3\">\u003cbr>\nWhite Shrimp and Chive Dumpling; Pomegranate Pork Chops; Chocolate Truffle Cake with Toffee Ice Cream\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/dave113.jpg\" alt=\"Dave\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dave\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Disc Jockey–DJ The Maestro\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The House\u003cbr>\n\u003cstrong>Reviewed The House:\u003c/strong> Monday, January 9, 2006\u003c/p>\n\u003cp>I am seriously addicted to restaurants. I have dined out twice per day for the last twenty-one years. I have sought professional help, but it is worthless. Going to restaurants is why I was put here on Earth. You can’t fight destiny.\u003c/p>\n\u003cp>In a lifetime of trying to make my tongue happy, I have found that The House is the best place to tame and satisfy my culinary lust. I have had lunch or dinner here over one hundred times, and it has never let me down.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The House is the ultimate Asian fusion restaurant, but that category does not do it justice. You can get amazing curry noodles with chicken, the best Japanese udon soup on earth, addictive Chinese chicken salad, or Korean-style short ribs, but you can also get Western dishes, like classic steaks, barbecued pork sandwiches, and shoestring potatoes. It seems that bringing together Asian styles is just its starting point.\u003c/p>\n\u003cp>The curry noodles with chicken is what first got me addicted to the place. It’s a drinkable creamy yellow curry that always stays this side of too hot. Beautiful and thick slurpable noodles and fresh veggies fill the bowl. It’s topped with lovely strips of chicken. This place has been so kindly accommodating that they let me substitute salmon for chicken. I dream about this dish in my sleep.\u003c/p>\n\u003cp>My friends Liz and Steve couldn’t believe I had never tried the deep fried salmon rolls for an appetizer. What a fool I was. This is one of those dishes that makes you reassess your view of what food could be. It is sort of the result of your favorite sushi bar teaming up with a healthy Kentucky Fried Chicken. You dip the roll in a hot mustard sauce and then inevitably get an orgasmic look on your face.\u003c/p>\n\u003cp>Before you start eating, you receive a free appetizer. It is a small bowl of cold pickles in a hot sesame sauce. It is both refreshing and exciting and puts me in the mood to gorge.\u003c/p>\n\u003cp>My favorite thing about The House is you can go in any direction and not go wrong. There’s sea bass that melts in your mouth, Caesar salads with scallops, pork chops in a pomegranate sauce, fried calamari, perfect fish specials with mashed potatoes or garlic noodles on the side, and lots more. Everything is good, so you can just relax and explore. I have introduced many people to The House and they are always impressed and always willing to put out afterwards.\u003c/p>\n\u003cp>The staff is the perfect combination of friendly and efficient. Oswaldo turns me onto great Salsa music. Jeff gave me tips on where to eat on my trip to Italy. The co-owner, Angela, gave me advice on where to eat in New York City. This is not only a great restaurant, but a place where good people have come together. Larry is the mad genius in the kitchen. This guy just exudes honesty, integrity, and soul. A lot of restaurants try to be more creative than the next place, but Larry is creative without sacrificing deliciousness.\u003c/p>\n\u003cp>For desert you could try two of my favorites. Either coconut crème brûlée with passion fruit or mango tapioca pudding, but like the kids use to say, “It’s all good.”\u003c/p>\n\u003cp>Lunch is a great bargain at The House. You can get amazing meals big enough to fill you up for $8 to $12. Dinner entrées cost between $12 and $25, but my friends and I always feel like we get our money’s worth, and it is generally our first choice if someone is having a birthday.\u003c/p>\n\u003cp>The House is located in the heart of North Beach, so you can make a fun afternoon or evening out of eating at The House and then walking around the lively neighborhood.\u003c/p>\n\u003cp>Parking can be frustrating in the area, but there is a big new parking garage on Vallejo and Stockton across from the police station. This is a two-minute walk from the House.\u003c/p>\n\u003cp>All I am saying is if you like a wide variety of Asian food and you like having your culinary butt kicked then you owe it to yourself to check out The House.\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/heather.jpg\" alt=\"Heather\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Heather\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Behavior Specialist for the Orinda, Moraga, and Walnut Creek School Districts\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasant Hill\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Havana\u003cbr>\n\u003cstrong>Reviewed The House:\u003c/strong> Saturday, January 7, 2006\u003c/p>\n\u003cp>Down a small side street in North Beach, a neighborhood known for being over-run with Italian restaurants, there is a little place that specializes in Asian Fusion cuisine: The House. The House is so cozy that one could blink and pass it by; however, this would be an unfortunate mistake. Despite its small, casual atmosphere, The House specializes in innovative and amazingly fresh meals.\u003c/p>\n\u003cp>Upon entering The House, one is struck with the quaintness of the space. The simple storefront leads into the minimalist décor within. Simple photographs line the walls above the bamboo colored tables. This minimalist environment is more about showcasing the uniquely inspired food combinations. Upon entering, we were seated promptly (we were already fifteen minutes late due to parking). The table had to be pulled out for me to sit, as tables are very close together. In fact, The House is not a restaurant for intimate conversation. Besides sitting side-by-side with fellow diners, the noise level at The House forces one to shout to be heard. After being seated, a plate of Asian pickles was promptly brought by our server who was helpful and always smiling. Service was quick and efficient with little time to ponder the wonderful food that was being presented.\u003c/p>\n\u003cp>The House’s menu is intriguing with many wonderful selections, as well as a list of nightly specials. We started our meal by ordering a glass of wine off a list that favors seafood dishes and includes wines and beers from around the world. For a starter, we chose the tuna tartare and the deep-fried salmon roll. The fresh, pink tuna marinated in soy, was served on crisp chive chips. It was artfully arranged to look like a flower on the plate and it was surrounded by a light orange essence with each chip containing the perfect amount of tuna. The deep-fried salmon roll was fresh — rare salmon surrounded by nori had a golden crust, like a spring roll, on the outside. The star of this dish was the spicy Chinese mustard sauce for dipping. For my entrée, I selected one of the specials: the black cod recommended by our server. This dish was nothing short of amazing. Black cod cooked rare (undercooked for some people’s taste) with a brown crust on top served on a bed of bok choy. On top of the fish was a fresh California roll filled with crab, avocado, and wasabi, and then artfully cut on the bias. Glazed onto the plate was a soy-balsamic sauce perfect for running the fish through. My companion had one of The House’s known specialties: the sea bass. The sea bass was perfectly grilled and accompanied by a soy-miso dipping sauce, bright garlic green beans, and sesame soba noodles. Despite the large portions my companion and I were practically licking the plate to enjoy all the goodness. So, it was with despair that the meal took a nosedive at dessert.\u003c/p>\n\u003cp>After seeing the dessert menu and deciding on the chocolate truffle cake, we were sadly disappointed that they were sold out at only 8:30! Our waiter had difficulty strongly recommending anything else, but we decided to try the crème brûlée with passionfruit purée. The dessert was promptly brought out and we were disappointed with the lackluster custard and watery purée. The best part of the dish was the caramelized crust, which was thick and sweet. Even though The House does have an extensive tea selection, we were not inclined to linger over tea, as the uncomfortable chairs and noise of the restaurant does not lend itself to lingering. The House is a wonderful restaurant with exceptional cuisine, artistically presented in a casual atmosphere. I can’t wait for my next visit to try more of The House’s innovative and fresh cuisine!\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/jose.jpg\" alt=\"Jose\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jose\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Web Director/Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> El Huarache Azteca\u003cbr>\n\u003cstrong>Reviewed The House:\u003c/strong>Tuesday, January 10, 2006\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A visit to The House is a well-deserved treat, especially for the post-holiday blues. I can’t find anything too critical to say about this place, other than I wish I could afford coming here on a more regular basis. (I certainly would come back and bring friends here for those special occasions.) I would say that the restaurant succeeds on most counts in creating a fusion of mostly Asian-inspired dishes. The flavors are sharp, if sometimes a bit too high on the sodium scale. The steamed sea bass stands out alone — without the help of additional sauces — as a very simple, strongly gingery presentation. The meat on the sea bass was almost silky and exceptionally white. The House stands on the cusp of a new generation of California cuisine that brings together the flavors of regions, such as Asia and Latin America, that are defining the future of this state. The best of these restaurants emphasize freshness and are transparent about their influences (without claiming to have invented the dishes out of thin air). In this regard, I am curious about the background and experiences of this chef: what brought him or her to this kind of cooking? How have they reworked it from the source traditions? I applaud The House for what it tries to do and encourage the chef to continue to explore the alchemy of influences that exist in California.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s episode 12 (#112) profiles and reviews these three Bay Area restaurants:\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>1) \u003cstrong>Old Mandarin Islamic Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=105\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=110\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Naomi Sushi\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=103\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=109\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=116\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Woodward’s Garden\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=104\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=111\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=115\">recipe\u003c/a> | [CLOSED]\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/leslie100b.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cb>Check, Please! Bay Area\u003c/b>. 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>We had a terrific group of guests, kicking off with colorful Karen, whose hair and personality were vibrant! As we got into a discussion of Halal foods she mentioned her pick, Old Mandarin Islamic, is not just for those sticking to Islamic dietary guidelines, but for everyone. Karen said to make sure to ask for the hot pot as it’s not on the regular menu. Carter’s recommendation of Naomi Sushi was more hotly debated, but all agreed to have the best experience, sit at the sushi bar near the street and don’t miss the sake choices. The last restaurant we discussed was Woodward’s Garden, which everyone loved. Tucked away in the Mission you might never discover this hidden gem, but Laura brought it to light. The food, wine, service, and atmosphere are excellent according to our reviewers.\u003c/p>\n\u003cp> \u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb>2003 Stag’s Leap Wine Cellars “Artemis” Cabernet Sauvignon, Napa Valley, California $50\u003c/b>\u003cbr>\nIn 1976 Stag’s Leap Wine Cellars Cabernet Sauvignon helped put Napa Valley on the world wine map by besting famous French Bordeaux at what is now known as the Paris Tasting. Their trailblazing talent with Cabernet continues to this day in bottlings such as Fay, S.L.V., and Cask 23. A recent addition to the family is the “Artemis” Cab, named after the Greek Goddess of the hunt. Gorgeously rich and seductive, the wine’s floral aromas and ripe dark berry fruit flavors are complemented by complex notes of anise and allspice. Cellar for up to a decade or enjoy it tonight with a grilled steak.\u003c/p>\n\u003cp>\u003cb>Sponsor Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>2004 Bonterra Vineyards Chardonnay, Mendocino County, California $12-13\u003c/b>\u003cbr>\nEven people who don’t like Chardonnay will drain their glass. Bonterra’s crisp, melon-scented version is made from organically-grown grapes from cool-climate Mendocino. It’s bright yet smooth and loaded with juicy fruit flavors and a kiss of spiciness. Try with roast chicken or salmon.\u003c/p>\n\n",
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"excerpt": "Check, Please! Bay Area's episode 12 (#112) profiles and reviews these three Bay Area restaurants:\r\n1) \u003cstrong>Old Mandarin Islamic Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=105\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=110\">reviews\u003c/a> |\r\n2) \u003cstrong>Naomi Sushi\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=103\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=109\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=116\">recipe\u003c/a> |\r\n3) \u003cstrong>Woodward's Garden\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=104\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=111\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=115\">recipe\u003c/a> | [CLOSED]\r\n\r\n\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s episode 12 (#112) profiles and reviews these three Bay Area restaurants:\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>1) \u003cstrong>Old Mandarin Islamic Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=105\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=110\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Naomi Sushi\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=103\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=109\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=116\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Woodward’s Garden\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=104\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=111\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=115\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Old Mandarin Islamic Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=110\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin16.jpg\" alt=\"Old Mandarin Islamic Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin9.jpg\" alt=\"Old Mandarin Islamic Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin17.jpg\" alt=\"Old Mandarin Islamic Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin4.jpg\" alt=\"Old Mandarin Islamic Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin7.jpg\" alt=\"Old Mandarin Islamic Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin2.jpg\" alt=\"Old Mandarin Islamic Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n3132 Vicente Street (at 42nd Avenue)\u003cbr>\nSan Francisco, CA 94116\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.770486,-122.420257&sspn=0.005606,0.00765&q=old+mandarin+islamic+restaurant+san+francisco&cid=37775000,-122418333,16435622604064301063&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-564-3481\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> XuQun Yang\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Lee\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Beijing and Northern Chinese with Islamic Influence\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Special Hot Pot Lamb, Special Pancakes, Hot Braised Lamb Ribs, Lamb with Green Onion\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $6\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-9:30pm\u003cbr>\nTuesday: 5:30pm-9:30pm\u003cbr>\nWednesday: 11:30am-9:30pm\u003cbr>\nThursday: 5:30pm-9:30pm\u003cbr>\nFriday: 11:30am-9:30pm\u003cbr>\nSaturday: 11:30am-9:30pm\u003cbr>\nSunday: 11:30am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Only for large groups (5 people or more), 1 day in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with 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\n3132 Vicente Street (at 42nd Avenue)\r\nSan Francisco, CA 94116\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.770486,-122.420257&sspn=0.005606,0.00765&q=old+mandarin+islamic+restaurant+san+francisco&cid=37775000,-122418333,16435622604064301063&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-564-3481\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Beijing and Northern Chinese with Islamic Influence\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=110\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Old Mandarin Islamic Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=110\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin16.jpg\" alt=\"Old Mandarin Islamic Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin9.jpg\" alt=\"Old Mandarin Islamic Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin17.jpg\" alt=\"Old Mandarin Islamic Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin4.jpg\" alt=\"Old Mandarin Islamic Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin7.jpg\" alt=\"Old Mandarin Islamic Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin2.jpg\" alt=\"Old Mandarin Islamic Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n3132 Vicente Street (at 42nd Avenue)\u003cbr>\nSan Francisco, CA 94116\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.770486,-122.420257&sspn=0.005606,0.00765&q=old+mandarin+islamic+restaurant+san+francisco&cid=37775000,-122418333,16435622604064301063&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-564-3481\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> XuQun Yang\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Lee\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Beijing and Northern Chinese with Islamic Influence\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Special Hot Pot Lamb, Special Pancakes, Hot Braised Lamb Ribs, Lamb with Green Onion\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $6\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-9:30pm\u003cbr>\nTuesday: 5:30pm-9:30pm\u003cbr>\nWednesday: 11:30am-9:30pm\u003cbr>\nThursday: 5:30pm-9:30pm\u003cbr>\nFriday: 11:30am-9:30pm\u003cbr>\nSaturday: 11:30am-9:30pm\u003cbr>\nSunday: 11:30am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Only for large groups (5 people or more), 1 day in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with 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>Old Mandarin Islamic: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=105\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin14.jpg\" alt=\"Old Mandarin Islamic\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin20.jpg\" alt=\"Old Mandarin Islamic\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin27.jpg\" alt=\"Old Mandarin Islamic\" hspace=\"3\">\u003cbr>\nFried Sweet Cake; Thinly Sliced Lamb for Preserved Vegetables in Warm Pot; Family Style Pancake with Beef\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/karen.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Mandarin Islamic\u003cbr>\n\u003cstrong>Reviewed Old Mandarin Islamic:\u003c/strong> Saturday, January 7, 2006\u003c/p>\n\u003cp>I absolutely love this restaurant, in fact, it’s one of my favorites in the City, and I’ve returned here at least a half-dozen times, and I’ll continue to come back again and again, even though it’s far from home and we have to drive to get there (it’s worth it!). The food is exquisite — not just delicious and well-prepared, but cheap and really something different.\u003c/p>\n\u003cp>I know that I come to this restaurant with biases in place, and I know it’s not for everyone. I am a huge Asianophile, so I am always looking for interesting, unexplored facets of Asian culture in our city. Also, the menu is far too large, and if you don’t know what you’re doing, dinner could, potentially, go terribly wrong. I can’t wait to hear of the experiences of my fellow diners. The restaurant is not used to a white clientele, therefore many things are not spelled out. For example, their hot pot, one of the best dishes they offer, isn’t even on the menu in English. Many dishes are not explained well, such as “Extremely Hot Pepper,” leaving diners in the cold. And unless you’re a very observant eater, you are unlikely to notice that every table is eating, essentially, the same five things – beef pie, warm pot, flour balls, greens. This is very confusing, as the menu offers over a hundred dishes, and it’s unlikely that a first time, uninitiated diner will choose wisely.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is not a date place or a grand dining hall — this is for hardcore foodies who would just as well eat off of a plastic plate to enjoy truly authentic, outstanding food for cheap. I know quite well that this kind of eating is not for everyone. Many diners will see lamb and cumin on the menu and not know why, and just stay away, then go with the same Mandarin dishes that they eat everywhere else. I’ve never eaten these things here, but I can only imagine that it would be like going to a steakhouse and ordering the chicken — it’s just not what they do well.\u003c/p>\n\u003cp>Let the debates begin!\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/laura.jpg\" alt=\"Laura\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Laura\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Acquisitions Editor, Book Publishing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodward’s Garden\u003cbr>\n\u003cstrong>Reviewed Old Mandarin Islamic:\u003c/strong> Monday, December 26, 2005\u003c/p>\n\u003cp>Located in an unassuming patch of Sunset district storefronts, Old Mandarin Islamic is no ordinary Chinese restaurant. Stepping from the foggy and quiet sidewalk into the bright and crowded restaurant feels like stepping onto a different continent. Half of the tables accommodate large groups of five or more, and so entire families, including multiple generations, seem to be making it a regular dining stop. For these groups, English is clearly not the native tongue, and the noisy chatter contributes to the lively and casual atmosphere. The menu itself has a few items familiar to those who frequent generic Chinese food restaurants: Hot and Sour Soup, Chow Mein, Fried Rice, Mongolian Beef, However, there is much here that will be unfamiliar, and these are the dishes that clearly attract the repeat clientele.\u003c/p>\n\u003cp>Diners at nearly all of the tables were focused on large “warm pots,” donut-shaped soup pots surrounding a heat source, which were served with plates of thinly-sliced raw meat to be cooked in the boiling broth. As this was clearly the house specialty, we ordered the small warm pot to share. The waiter recommended #51, Boiled Lamb (Beef) with Preserved Vegetables in Warm Pot. The smaller pot arrived pre-prepared–no-fondue-skills-needed and was extraordinary. The preparation reminded me of Vietnamese Pho, but the flavors were entirely different — more sour, the broth a bit more creamy. Ingredients included mushrooms, tofu, and tender, just-cooked lamb. Fresh cilantro finished off the top of the dish. Spooning the soup into small soup cups, we polished off three servings in short order. I also followed the lead of other tables in ordering the onion pancake; again, the dish reminded me of another Asian cuisine — Indian Naan. The flat bread was crispy and chewy, satisfyingly greasy with a toasted onion flavor. Pot stickers were perfectly fine, but unremarkable among the dishes on the table.\u003c/p>\n\u003cp>In retrospect, I would have ordered another, more adventurous dish — perhaps the “Stirred Flour Ball” selections, or another item from the Dim Sum menu. Our last dish arrived late in the meal — a rich assortment of bottom-feeders, including crab, mussels, shrimp, and calamari curled up in a creamy sauce. We could hardly touch such a rich dish served so late in the meal, but it made for an excellent leftovers. The test of such a dish is always the calamari, which was tender and hearty. Take out is available for those looking for a quieter dining experience, but chow hounds won’t want to miss at least one meal among the regulars. Old Mandarin Islamic provides a culinary reminder that China has a vast regional cuisine. With its distinctive menu and high-quality preparations, it reaffirms what is so exciting about living among the many cultures and cuisines of the Bay Area.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/carter.jpg\" alt=\"Carter\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Carter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Analyst Relations Director at a Silicon Valley company\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Naomi Sushi\u003cbr>\n\u003cstrong>Reviewed Old Mandarin Islamic:\u003c/strong> Friday, January 6, 2006\u003c/p>\n\u003cp>One of the pleasures of living in the Bay Area is the amazing diversity of cuisines available. Old Mandarin Islamic restaurant looked especially interesting because it was not the typical Chinese restaurant, but one that focused on Western China, Mongolia, and Kazakhstan, as well as preparing its dishes in accordance with halal or Islamic law. Alas, while the concept looked good, the execution on the evening we were there was less than spectacular.\u003c/p>\n\u003cp>The room is small but not claustrophobic, with seven tables, three of which had lazy susans for sharing the “warm pots.” It is colorfully decorated but harshly lit, making it not a lingering place. Furthermore, every time the door opened there was a blast of cold air that filled the restaurant. The first problem we encountered was the menu. Rather than calling out dishes by their ethnic origins, it was organized by main ingredient and did not have any supporting descriptions. Unfortunately the gentleman who took our initial order was less than chatty and did not give us much guidance or insights into the food. My dining partner and I wanted to order several items so we could taste a variety of things, but he nixed it. His only suggestion was made in a single declarative statement, “No! Not that! You get this!” In addition, the service was almost nonexistent with the staff hanging out in the kitchen — which I could see — chatting noisily and drinking. It got so bad that one of the diners at another table, walked to the kitchen to ask for water.\u003c/p>\n\u003cp>We decided to split up our meal between traditional Chinese and unfamiliar dishes. The egg rolls (four, $4.50) came on a bed of shredded cabbage with a tiny amount of sweet plum sauce. They were ordinary in taste, greasy, and overcooked. Next was the hot and sour soup (large bowl, $8.95). The bowl was huge, easily could have fed a family of six! Again the taste was ordinary, even bland. Moving out of traditional Chinese we next had the Mandarin Lamb (plate, $9.95). The dish included green peppers, onions, and water chestnuts. It was heavily spiced with cumin and coriander, which gave it a welcoming blast of heat and flavor. The lamb was somewhat tough and chewy. And because of the heavy use of cumin, after a few bites it became a bit “one note.” Due to the spiciness, a side of a yogurt sauce would have been nice to cool the fire. The amount of food was very large, with lots of leftovers. We ended with the family style pancakes with beef ($5.95). Two very large pancakes filled with beef and folded over and cut into wedges. Because the pancakes, while tasty, did not have a sauce other than the soy and chili sauces on the table, it also rapidly became “one note,” which was a common theme with the food. The dishes are not complex, plus the portions are huge and are typically brought out one at a time, so one rapidly tires of the same taste. Because we were inexperienced we ended up ordering a meal that had no coherence, just random acts of food.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While I might go back for research purposes, because the service was so bad and the food disappointing I would not currently recommend Old Mandarin to a friend. It would be easy to fix the problems: train the staff to explain the food and make helpful suggestions, a menu organized by ethnic origins with lots of explanatory text, and tasting menus with small portions of multiple dishes that complement each other.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Old Mandarin Islamic: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=105\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin14.jpg\" alt=\"Old Mandarin Islamic\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin20.jpg\" alt=\"Old Mandarin Islamic\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/oldmandarin27.jpg\" alt=\"Old Mandarin Islamic\" hspace=\"3\">\u003cbr>\nFried Sweet Cake; Thinly Sliced Lamb for Preserved Vegetables in Warm Pot; Family Style Pancake with Beef\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/karen.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Mandarin Islamic\u003cbr>\n\u003cstrong>Reviewed Old Mandarin Islamic:\u003c/strong> Saturday, January 7, 2006\u003c/p>\n\u003cp>I absolutely love this restaurant, in fact, it’s one of my favorites in the City, and I’ve returned here at least a half-dozen times, and I’ll continue to come back again and again, even though it’s far from home and we have to drive to get there (it’s worth it!). The food is exquisite — not just delicious and well-prepared, but cheap and really something different.\u003c/p>\n\u003cp>I know that I come to this restaurant with biases in place, and I know it’s not for everyone. I am a huge Asianophile, so I am always looking for interesting, unexplored facets of Asian culture in our city. Also, the menu is far too large, and if you don’t know what you’re doing, dinner could, potentially, go terribly wrong. I can’t wait to hear of the experiences of my fellow diners. The restaurant is not used to a white clientele, therefore many things are not spelled out. For example, their hot pot, one of the best dishes they offer, isn’t even on the menu in English. Many dishes are not explained well, such as “Extremely Hot Pepper,” leaving diners in the cold. And unless you’re a very observant eater, you are unlikely to notice that every table is eating, essentially, the same five things – beef pie, warm pot, flour balls, greens. This is very confusing, as the menu offers over a hundred dishes, and it’s unlikely that a first time, uninitiated diner will choose wisely.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is not a date place or a grand dining hall — this is for hardcore foodies who would just as well eat off of a plastic plate to enjoy truly authentic, outstanding food for cheap. I know quite well that this kind of eating is not for everyone. Many diners will see lamb and cumin on the menu and not know why, and just stay away, then go with the same Mandarin dishes that they eat everywhere else. I’ve never eaten these things here, but I can only imagine that it would be like going to a steakhouse and ordering the chicken — it’s just not what they do well.\u003c/p>\n\u003cp>Let the debates begin!\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/laura.jpg\" alt=\"Laura\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Laura\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Acquisitions Editor, Book Publishing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodward’s Garden\u003cbr>\n\u003cstrong>Reviewed Old Mandarin Islamic:\u003c/strong> Monday, December 26, 2005\u003c/p>\n\u003cp>Located in an unassuming patch of Sunset district storefronts, Old Mandarin Islamic is no ordinary Chinese restaurant. Stepping from the foggy and quiet sidewalk into the bright and crowded restaurant feels like stepping onto a different continent. Half of the tables accommodate large groups of five or more, and so entire families, including multiple generations, seem to be making it a regular dining stop. For these groups, English is clearly not the native tongue, and the noisy chatter contributes to the lively and casual atmosphere. The menu itself has a few items familiar to those who frequent generic Chinese food restaurants: Hot and Sour Soup, Chow Mein, Fried Rice, Mongolian Beef, However, there is much here that will be unfamiliar, and these are the dishes that clearly attract the repeat clientele.\u003c/p>\n\u003cp>Diners at nearly all of the tables were focused on large “warm pots,” donut-shaped soup pots surrounding a heat source, which were served with plates of thinly-sliced raw meat to be cooked in the boiling broth. As this was clearly the house specialty, we ordered the small warm pot to share. The waiter recommended #51, Boiled Lamb (Beef) with Preserved Vegetables in Warm Pot. The smaller pot arrived pre-prepared–no-fondue-skills-needed and was extraordinary. The preparation reminded me of Vietnamese Pho, but the flavors were entirely different — more sour, the broth a bit more creamy. Ingredients included mushrooms, tofu, and tender, just-cooked lamb. Fresh cilantro finished off the top of the dish. Spooning the soup into small soup cups, we polished off three servings in short order. I also followed the lead of other tables in ordering the onion pancake; again, the dish reminded me of another Asian cuisine — Indian Naan. The flat bread was crispy and chewy, satisfyingly greasy with a toasted onion flavor. Pot stickers were perfectly fine, but unremarkable among the dishes on the table.\u003c/p>\n\u003cp>In retrospect, I would have ordered another, more adventurous dish — perhaps the “Stirred Flour Ball” selections, or another item from the Dim Sum menu. Our last dish arrived late in the meal — a rich assortment of bottom-feeders, including crab, mussels, shrimp, and calamari curled up in a creamy sauce. We could hardly touch such a rich dish served so late in the meal, but it made for an excellent leftovers. The test of such a dish is always the calamari, which was tender and hearty. Take out is available for those looking for a quieter dining experience, but chow hounds won’t want to miss at least one meal among the regulars. Old Mandarin Islamic provides a culinary reminder that China has a vast regional cuisine. With its distinctive menu and high-quality preparations, it reaffirms what is so exciting about living among the many cultures and cuisines of the Bay Area.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/carter.jpg\" alt=\"Carter\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Carter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Analyst Relations Director at a Silicon Valley company\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Naomi Sushi\u003cbr>\n\u003cstrong>Reviewed Old Mandarin Islamic:\u003c/strong> Friday, January 6, 2006\u003c/p>\n\u003cp>One of the pleasures of living in the Bay Area is the amazing diversity of cuisines available. Old Mandarin Islamic restaurant looked especially interesting because it was not the typical Chinese restaurant, but one that focused on Western China, Mongolia, and Kazakhstan, as well as preparing its dishes in accordance with halal or Islamic law. Alas, while the concept looked good, the execution on the evening we were there was less than spectacular.\u003c/p>\n\u003cp>The room is small but not claustrophobic, with seven tables, three of which had lazy susans for sharing the “warm pots.” It is colorfully decorated but harshly lit, making it not a lingering place. Furthermore, every time the door opened there was a blast of cold air that filled the restaurant. The first problem we encountered was the menu. Rather than calling out dishes by their ethnic origins, it was organized by main ingredient and did not have any supporting descriptions. Unfortunately the gentleman who took our initial order was less than chatty and did not give us much guidance or insights into the food. My dining partner and I wanted to order several items so we could taste a variety of things, but he nixed it. His only suggestion was made in a single declarative statement, “No! Not that! You get this!” In addition, the service was almost nonexistent with the staff hanging out in the kitchen — which I could see — chatting noisily and drinking. It got so bad that one of the diners at another table, walked to the kitchen to ask for water.\u003c/p>\n\u003cp>We decided to split up our meal between traditional Chinese and unfamiliar dishes. The egg rolls (four, $4.50) came on a bed of shredded cabbage with a tiny amount of sweet plum sauce. They were ordinary in taste, greasy, and overcooked. Next was the hot and sour soup (large bowl, $8.95). The bowl was huge, easily could have fed a family of six! Again the taste was ordinary, even bland. Moving out of traditional Chinese we next had the Mandarin Lamb (plate, $9.95). The dish included green peppers, onions, and water chestnuts. It was heavily spiced with cumin and coriander, which gave it a welcoming blast of heat and flavor. The lamb was somewhat tough and chewy. And because of the heavy use of cumin, after a few bites it became a bit “one note.” Due to the spiciness, a side of a yogurt sauce would have been nice to cool the fire. The amount of food was very large, with lots of leftovers. We ended with the family style pancakes with beef ($5.95). Two very large pancakes filled with beef and folded over and cut into wedges. Because the pancakes, while tasty, did not have a sauce other than the soy and chili sauces on the table, it also rapidly became “one note,” which was a common theme with the food. The dishes are not complex, plus the portions are huge and are typically brought out one at a time, so one rapidly tires of the same taste. Because we were inexperienced we ended up ordering a meal that had no coherence, just random acts of food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While I might go back for research purposes, because the service was so bad and the food disappointing I would not currently recommend Old Mandarin to a friend. It would be easy to fix the problems: train the staff to explain the food and make helpful suggestions, a menu organized by ethnic origins with lots of explanatory text, and tasting menus with small portions of multiple dishes that complement each other.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Naomi Sushi\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=109\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=116\">recipe\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi1.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi2.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi3.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi4.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi6.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi7.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1328 El Camino Real (at Glenwood Avenue)\u003cbr>\nMenlo Park, CA 94025\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.795047,-122.418087&sspn=0.022416,0.030599&q=naomi+sushi&cid=37795047,-122418087,8736028589510794287&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), free parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-321-6902\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:tiwamoto2@comcast.net\">tiwamoto2@comcast.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.naomisushi.com\">www.naomisushi.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Masami Iwamoto\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Masami Iwamoto\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Japanese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> New York Style Party Sushi\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer, wine, and sake\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 11:30am-1:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\nWednesday: 11:30am-1:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\nThursday: 11:30am-1:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\nFriday: 11:30am-1:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nSaturday: 5:00pm-9:30pm (dinner only)\u003cbr>\nSunday: 5:00pm-9:30pm (dinner only)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Only for large groups (5 people or more)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with 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\n1328 El Camino Real (at Glenwood Avenue)\r\nMenlo Park, CA 94025\r\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.795047,-122.418087&sspn=0.022416,0.030599&q=naomi+sushi&cid=37795047,-122418087,8736028589510794287&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 650-321-6902\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.naomisushi.com\">www.naomisushi.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Japanese\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=109\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Naomi Sushi\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=109\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=116\">recipe\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi1.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi2.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi3.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi4.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi6.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi7.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1328 El Camino Real (at Glenwood Avenue)\u003cbr>\nMenlo Park, CA 94025\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&sll=37.795047,-122.418087&sspn=0.022416,0.030599&q=naomi+sushi&cid=37795047,-122418087,8736028589510794287&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), free parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-321-6902\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:tiwamoto2@comcast.net\">tiwamoto2@comcast.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.naomisushi.com\">www.naomisushi.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Masami Iwamoto\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Masami Iwamoto\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Japanese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> New York Style Party Sushi\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer, wine, and sake\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 11:30am-1:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\nWednesday: 11:30am-1:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\nThursday: 11:30am-1:30pm (lunch), 5:00pm-9:00pm (dinner)\u003cbr>\nFriday: 11:30am-1:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nSaturday: 5:00pm-9:30pm (dinner only)\u003cbr>\nSunday: 5:00pm-9:30pm (dinner only)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Only for large groups (5 people or more)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with 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>Naomi Sushi: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=103\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=116\">recipe\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi9.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi10.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi11.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cbr>\nOmakase (Chef’s Creation Sushi)\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/carter.jpg\" alt=\"Carter\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Carter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Analyst Relations Director at a Silicon Valley company\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Naomi Sushi\u003cbr>\n\u003cstrong>Reviewed Naomi Sushi:\u003c/strong> Wednesday, January 11, 2006\u003c/p>\n\u003cp>Naomi Sushi and Grill is a small, simply decorated space with tapestries, murals, pictures, and large mounted fish. One interesting decoration is the display of hundreds of sake bottles and framed sake labels. Chef/owner Iwamoto Iwa makes it a point to educate his guests about sake, weaning them off the typical hot sake that does not do justice to the finer qualities of sake. On the wall behind his sushi bar station, Chef Iwa usually has a map of Japan in order to point out where the sake being served originates. For sake neophytes, the best place to sit is at the sushi bar nearest the street. That’s where Chef Iwa has his station and it’s also where the map is — it is easiest place to chat with Iwa about the sakes.\u003c/p>\n\u003cp>For those who are not fans of sushi and sake, Naomi also has very good pasta, grilled fish, and Californian wines (the “and Grill” part of the name). Chef Iwa started his career in French and Italian cuisine and has a small menu of Western-style items that mirror the high quality of the sushi.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Naomi has the traditional sushi: nigiri, maki, and sashimi. Because of Iwa’s insistence on the best quality fish, the traditional sushi is excellent, and one could not go wrong ordering from the menu. However, what really differentiates Naomi from the typical sushi bar is the imagination Iwa brings to his special dishes. He creates a fusion of sushi with European elements to create unique dishes that work spectacularly with the fine sake.\u003c/p>\n\u003cp>At a recent visit, we started with a red snapper tempura with a mango sauce ($8) that had a light and delicate batter that melted on the tongue. The mango sauce added an element of sweet that balanced the dry “White Tiger” sake ($7). Next came a sashimi salad with monkfish “foie gras” and caviar ($8.50). The presentation was very appealing with a bed of thinly sliced cucumbers topped by sliced salmon, big eye tuna, hamachi, monkfish liver, radish sprouts, and avocado sprinkled with salmon roe and black caviar. The sauce drizzled around the salad was a mix of mirin, fish stock, light soy sauce, sake and rice wine vinegar. The silky texture of the fish was complemented by the pop of the caviar and the crunch of the sprouts. Swirling the fish and other ingredients in the dressing highlighted but didn’t overpower their native tastes. For this dish, Iwa paired a crisp “Devil” sake ($7.50). The third course was the San Jose Tofu Steak with Tobiko Sesame Sauce ($5.95). This dish included steamed asparagus, shitake mushrooms, red bell pepper slices, and was topped with minced scallions. The tofu was buttery and succulent and absorbed the tobiko sesame sauce to provide a delicate flavor. These dishes illustrate that, unlike traditional sushi bars, one frequently does not use the traditional accompaniments of wasabi, soy sauce, and pickled ginger with Naomi’s sushi. Many of the fusion dishes have their own sauces and condiments negating the need for soy sauce and wasabi. If the Seafood Crêpe (aka seafood pancake) is on the specials menu, definitely get it. The seafood pancake ($8) is made of various types of ground seafood, sautéed, and topped with spirals of a red chili sauce and a yellow spicy mayonnaise.\u003c/p>\n\u003cp>Where to sit? At the sushi bar nearest the street. That is where Iwa-san has his sushi station. Iwa-san is an artist and is great fun to chat with during dinner. He enjoys chatting about the sake and food, providing interesting insights. The second best place to set is in front of the middle chef at the bar, which is typically co-owner Masa. Masa-san is a fun guy and a wizard with the knife, though more focused on traditional sushi. However, at my last meal at Naomi, Masa made an incredible toro tartare consisting of finely diced bluefin tuna topped with a quail egg, thinly-sliced scallions, and drizzled with a special soy sauce mixture ($9.50). Masa-san then paired the dish with a Kamotsuru sake ($7.50) that had a smooth warm finish with a hint of grass. Amazing.\u003c/p>\n\u003cp>Last, but most important: Many people go to sushi bars and only order standard items, like a California roll. Omakase (chef’s selection) is the best approach. Diners can still supplement the Omakase selection with standard off-the-menu items, but starting with Mmakase will ensure that they experience some of the most interesting food Naomi has to offer. If diners tell Iwa-san or Masa-san what they like and don’t like, they will create a menu of tasty morsels paired with sake.\u003c/p>\n\u003cp>There are lots of regulars who typically love to talk to newcomers. Feel free to chat them up about their favorite dishes or sakes. Many of the regulars buy the chefs a beer (or, for Iwa-san, a sake), which is always a good thing as it gets the party rolling.\u003c/p>\n\u003cp>Naomi Sushi offers excellent quality for traditionalists and adventurous sushi eaters alike. Iwa has an incredible memory for the likes and dislikes of his guests, which guide his Omakase. Some regulars never bother to order food or sake, they just start chatting with Chef Iwa and the other regulars at the sushi bar, waiting to be pleasantly surprised by what is prepared for them.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/laura.jpg\" alt=\"Laura\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Laura\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Acquisitions Editor, Book Publishing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodward’s Garden\u003cbr>\n\u003cstrong>Reviewed Naomi Sushi:\u003c/strong> Saturday, January 14, 2006\u003c/p>\n\u003cp>Naomi’s Sushi Grill is located on a busy stretch of El Camino Real. We arrived at the restaurant at 8:45 on a Saturday. The chefs were packing up the sushi bar, but a few couples were scattered throughout the restaurant. Despite the fact that we were clearly ruining their attempt to leave early, the wait staff and chefs were welcoming. They broke out their knives and packages of fish again and seated us in the main room of the two-room restaurant.\u003c/p>\n\u003cp>The restaurant has an informal feel; there’s an ocean mural on one wall; a net full of plastic fish hung on the other. Tall bottles of sake line a third wall. The waiters wear Hawaiian shirts.\u003c/p>\n\u003cp>We ordered the sake sampler, which includes three generous glasses of the daily sake choices. One of the servers explained that they offered different types of sake depending on the weather, dry when it’s rainy or hot, sweeter on other days. These were all on the drier side. The first was spicy; the second had a floral sensibility; the last was clean and crisp.\u003c/p>\n\u003cp>Naomi’s menu is simple and straightforward, with all of the usual favorites, and the sushi itself is of high-quality. The miso soup was subtle and flavorful. The edamame arrived unsalted, not quite to our preference but perfectly fine. We ordered the chef’s delight, an assortment of nine pieces of sushi and a spicy tuna roll. It’s often risky to leave the choices to the chef, but the plate didn’t have any duds. I only wish the server would have told us what the nigiri selections were; as it was, I could only guess at what was on the plate from previous experiences. Tuna, salmon, crab, and shrimp were easy to discern, but I couldn’t identify the others.\u003c/p>\n\u003cp>We also ordered three of our sushi favorites: Tekka maki (tuna roll); hamachi nigiri (yellowtail); and spider roll (tempura baby crab and cucumber). All were solidly prepared and fresh. The rolls tended to be quite large and not tightly rolled. In general, some of the presentation was sloppy, but it could have been because of our late arrival.\u003c/p>\n\u003cp>Still, the overall flavors were solid; the fish fresh; and the service good. While nothing stood out as being distinctive—although I might be spoiled by some of the showier sushi joints that have been popping up lately—Naomi’s Sushi Grill is the kind of restaurant that would be welcome in any neighborhood, providing relatively inexpensive yet quality sushi. If I lived or worked in the area, I could see visiting the restaurant on a regular basis.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/karen.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Mandarin Islamic\u003cbr>\n\u003cstrong>Reviewed Naomi Sushi:\u003c/strong> Tuesday, January 10, 2006\u003c/p>\n\u003cp>I really didn’t like this place, and considering the drive to get there, I would absolutely not return nor recommend it to anyone. I used to live in Japan, and I am especially offended when chefs try to pass off fish that is not totally fresh. Granted, it’s very well-priced for the quality (the veggie rolls at Safeway cost more than they do here) and if I lived around the corner I would pop in occasionally. But certainly this is not worth going out of one’s way for.\u003c/p>\n\u003cp>My guess is that this place was recommended for its sake dinners which, thanks to the slack service, I left the restaurant without knowing much about. I know they let you taste six different types with sake, which, if you like the stuff, would probably be something that people would like. However, unless the food is better on those nights, the $55 tag seems terribly steep. The place clearly has its purpose — they had a decent crowd of people who didn’t feel like cooking that night, and I’m sure they do a good crowd of people in for the bento boxes and the like.\u003c/p>\n\u003cp>Oh god — did I mention they only had imitation crab? For any amount of money, we could not get real crab. And it’s crab season. For shame!\u003c/p>\n\u003cp>The sushi chefs wore Hawaiian shirts, and this laid-back, slacker feel is truly indicative of the place’s too laid-back attitude with the fish and service. I saw the food arrive at the table next to us — you know, the one we were practically sitting with — and I knew we were in trouble.\u003c/p>\n\u003cp>The veggie rolls were excellent. No dessert was offered, nor did we see it on the menu.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It was, in a word, fine.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1328 El Camino Real (at Glenwood Avenue)\r\nMenlo Park, CA 94025\r\n\u003cstrong>Phone:\u003c/strong> 650-321-6902\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.naomisushi.com\">www.naomisushi.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Japanese\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Naomi Sushi: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=103\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=116\">recipe\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi9.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi10.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/naomisushi11.jpg\" alt=\"Naomi Sushi\" hspace=\"3\">\u003cbr>\nOmakase (Chef’s Creation Sushi)\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/carter.jpg\" alt=\"Carter\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Carter\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Analyst Relations Director at a Silicon Valley company\u003cbr>\n\u003cstrong>Location:\u003c/strong> Menlo Park\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Naomi Sushi\u003cbr>\n\u003cstrong>Reviewed Naomi Sushi:\u003c/strong> Wednesday, January 11, 2006\u003c/p>\n\u003cp>Naomi Sushi and Grill is a small, simply decorated space with tapestries, murals, pictures, and large mounted fish. One interesting decoration is the display of hundreds of sake bottles and framed sake labels. Chef/owner Iwamoto Iwa makes it a point to educate his guests about sake, weaning them off the typical hot sake that does not do justice to the finer qualities of sake. On the wall behind his sushi bar station, Chef Iwa usually has a map of Japan in order to point out where the sake being served originates. For sake neophytes, the best place to sit is at the sushi bar nearest the street. That’s where Chef Iwa has his station and it’s also where the map is — it is easiest place to chat with Iwa about the sakes.\u003c/p>\n\u003cp>For those who are not fans of sushi and sake, Naomi also has very good pasta, grilled fish, and Californian wines (the “and Grill” part of the name). Chef Iwa started his career in French and Italian cuisine and has a small menu of Western-style items that mirror the high quality of the sushi.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Naomi has the traditional sushi: nigiri, maki, and sashimi. Because of Iwa’s insistence on the best quality fish, the traditional sushi is excellent, and one could not go wrong ordering from the menu. However, what really differentiates Naomi from the typical sushi bar is the imagination Iwa brings to his special dishes. He creates a fusion of sushi with European elements to create unique dishes that work spectacularly with the fine sake.\u003c/p>\n\u003cp>At a recent visit, we started with a red snapper tempura with a mango sauce ($8) that had a light and delicate batter that melted on the tongue. The mango sauce added an element of sweet that balanced the dry “White Tiger” sake ($7). Next came a sashimi salad with monkfish “foie gras” and caviar ($8.50). The presentation was very appealing with a bed of thinly sliced cucumbers topped by sliced salmon, big eye tuna, hamachi, monkfish liver, radish sprouts, and avocado sprinkled with salmon roe and black caviar. The sauce drizzled around the salad was a mix of mirin, fish stock, light soy sauce, sake and rice wine vinegar. The silky texture of the fish was complemented by the pop of the caviar and the crunch of the sprouts. Swirling the fish and other ingredients in the dressing highlighted but didn’t overpower their native tastes. For this dish, Iwa paired a crisp “Devil” sake ($7.50). The third course was the San Jose Tofu Steak with Tobiko Sesame Sauce ($5.95). This dish included steamed asparagus, shitake mushrooms, red bell pepper slices, and was topped with minced scallions. The tofu was buttery and succulent and absorbed the tobiko sesame sauce to provide a delicate flavor. These dishes illustrate that, unlike traditional sushi bars, one frequently does not use the traditional accompaniments of wasabi, soy sauce, and pickled ginger with Naomi’s sushi. Many of the fusion dishes have their own sauces and condiments negating the need for soy sauce and wasabi. If the Seafood Crêpe (aka seafood pancake) is on the specials menu, definitely get it. The seafood pancake ($8) is made of various types of ground seafood, sautéed, and topped with spirals of a red chili sauce and a yellow spicy mayonnaise.\u003c/p>\n\u003cp>Where to sit? At the sushi bar nearest the street. That is where Iwa-san has his sushi station. Iwa-san is an artist and is great fun to chat with during dinner. He enjoys chatting about the sake and food, providing interesting insights. The second best place to set is in front of the middle chef at the bar, which is typically co-owner Masa. Masa-san is a fun guy and a wizard with the knife, though more focused on traditional sushi. However, at my last meal at Naomi, Masa made an incredible toro tartare consisting of finely diced bluefin tuna topped with a quail egg, thinly-sliced scallions, and drizzled with a special soy sauce mixture ($9.50). Masa-san then paired the dish with a Kamotsuru sake ($7.50) that had a smooth warm finish with a hint of grass. Amazing.\u003c/p>\n\u003cp>Last, but most important: Many people go to sushi bars and only order standard items, like a California roll. Omakase (chef’s selection) is the best approach. Diners can still supplement the Omakase selection with standard off-the-menu items, but starting with Mmakase will ensure that they experience some of the most interesting food Naomi has to offer. If diners tell Iwa-san or Masa-san what they like and don’t like, they will create a menu of tasty morsels paired with sake.\u003c/p>\n\u003cp>There are lots of regulars who typically love to talk to newcomers. Feel free to chat them up about their favorite dishes or sakes. Many of the regulars buy the chefs a beer (or, for Iwa-san, a sake), which is always a good thing as it gets the party rolling.\u003c/p>\n\u003cp>Naomi Sushi offers excellent quality for traditionalists and adventurous sushi eaters alike. Iwa has an incredible memory for the likes and dislikes of his guests, which guide his Omakase. Some regulars never bother to order food or sake, they just start chatting with Chef Iwa and the other regulars at the sushi bar, waiting to be pleasantly surprised by what is prepared for them.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/laura.jpg\" alt=\"Laura\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Laura\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Acquisitions Editor, Book Publishing\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Woodward’s Garden\u003cbr>\n\u003cstrong>Reviewed Naomi Sushi:\u003c/strong> Saturday, January 14, 2006\u003c/p>\n\u003cp>Naomi’s Sushi Grill is located on a busy stretch of El Camino Real. We arrived at the restaurant at 8:45 on a Saturday. The chefs were packing up the sushi bar, but a few couples were scattered throughout the restaurant. Despite the fact that we were clearly ruining their attempt to leave early, the wait staff and chefs were welcoming. They broke out their knives and packages of fish again and seated us in the main room of the two-room restaurant.\u003c/p>\n\u003cp>The restaurant has an informal feel; there’s an ocean mural on one wall; a net full of plastic fish hung on the other. Tall bottles of sake line a third wall. The waiters wear Hawaiian shirts.\u003c/p>\n\u003cp>We ordered the sake sampler, which includes three generous glasses of the daily sake choices. One of the servers explained that they offered different types of sake depending on the weather, dry when it’s rainy or hot, sweeter on other days. These were all on the drier side. The first was spicy; the second had a floral sensibility; the last was clean and crisp.\u003c/p>\n\u003cp>Naomi’s menu is simple and straightforward, with all of the usual favorites, and the sushi itself is of high-quality. The miso soup was subtle and flavorful. The edamame arrived unsalted, not quite to our preference but perfectly fine. We ordered the chef’s delight, an assortment of nine pieces of sushi and a spicy tuna roll. It’s often risky to leave the choices to the chef, but the plate didn’t have any duds. I only wish the server would have told us what the nigiri selections were; as it was, I could only guess at what was on the plate from previous experiences. Tuna, salmon, crab, and shrimp were easy to discern, but I couldn’t identify the others.\u003c/p>\n\u003cp>We also ordered three of our sushi favorites: Tekka maki (tuna roll); hamachi nigiri (yellowtail); and spider roll (tempura baby crab and cucumber). All were solidly prepared and fresh. The rolls tended to be quite large and not tightly rolled. In general, some of the presentation was sloppy, but it could have been because of our late arrival.\u003c/p>\n\u003cp>Still, the overall flavors were solid; the fish fresh; and the service good. While nothing stood out as being distinctive—although I might be spoiled by some of the showier sushi joints that have been popping up lately—Naomi’s Sushi Grill is the kind of restaurant that would be welcome in any neighborhood, providing relatively inexpensive yet quality sushi. If I lived or worked in the area, I could see visiting the restaurant on a regular basis.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/karen.jpg\" alt=\"Karen\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Karen\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Mandarin Islamic\u003cbr>\n\u003cstrong>Reviewed Naomi Sushi:\u003c/strong> Tuesday, January 10, 2006\u003c/p>\n\u003cp>I really didn’t like this place, and considering the drive to get there, I would absolutely not return nor recommend it to anyone. I used to live in Japan, and I am especially offended when chefs try to pass off fish that is not totally fresh. Granted, it’s very well-priced for the quality (the veggie rolls at Safeway cost more than they do here) and if I lived around the corner I would pop in occasionally. But certainly this is not worth going out of one’s way for.\u003c/p>\n\u003cp>My guess is that this place was recommended for its sake dinners which, thanks to the slack service, I left the restaurant without knowing much about. I know they let you taste six different types with sake, which, if you like the stuff, would probably be something that people would like. However, unless the food is better on those nights, the $55 tag seems terribly steep. The place clearly has its purpose — they had a decent crowd of people who didn’t feel like cooking that night, and I’m sure they do a good crowd of people in for the bento boxes and the like.\u003c/p>\n\u003cp>Oh god — did I mention they only had imitation crab? For any amount of money, we could not get real crab. And it’s crab season. For shame!\u003c/p>\n\u003cp>The sushi chefs wore Hawaiian shirts, and this laid-back, slacker feel is truly indicative of the place’s too laid-back attitude with the fish and service. I saw the food arrive at the table next to us — you know, the one we were practically sitting with — and I knew we were in trouble.\u003c/p>\n\u003cp>The veggie rolls were excellent. No dessert was offered, nor did we see it on the menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Naomi Sushi: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=103\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=109\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Yellowtail Carpaccio\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Masami Iwamoto\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Japanese\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>12 oz. yellowtail filet\u003cbr>\n2 tablespoons tobiko\u003cbr>\n1 teaspoon toasted sesame seeds\u003cbr>\n2 tablespoons finely chopped green onion\u003cbr>\n4-6 oz. Japanese ponzu sauce\u003cbr>\n1 teaspoon La Yu (chili oil)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Prepare very thin slices of yellowtail.\u003c/p>\n\u003cp>2. Place the yellowtail on a plate.\u003c/p>\n\u003cp>3. Sprinkle tobiko, sesame seeds, and green onion on yellowtail.\u003c/p>\n\u003cp>4. Before serving, sprinkle ponzu sauce and La Yu on yellowtail.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nChill plate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nJapanese dry sake\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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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"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",
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"pri-the-world": {
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
"id": "reveal",
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"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.",
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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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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
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