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"content": "\u003cp>\u003cstrong>The Blue Plate\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=94\">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/blueplate8.jpg\" alt=\"The Blue Plate\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/blueplate17.jpg\" alt=\"The Blue Plate\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/blueplate14.jpg\" alt=\"The Blue Plate\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/blueplate2.jpg\" alt=\"The Blue Plate\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/blueplate5.jpg\" alt=\"The Blue Plate\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/blueplate3.jpg\" alt=\"The Blue Plate\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n3218 Mission Street (at Valencia Street)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&sll=37.0625,-95.677068&sspn=59.249168,58.271484&hl=en&q=the+blue+plate&cid=37062500,-95677068,2416349850711581355&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), free parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-282-6777\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:jt@blueplatesf.com\">jt@blueplatesf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.blueplatesf.com\">www.blueplatesf.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Cory Obenour and Jeff Trena\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Cory Obenou\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Valerie Hurysz\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Grilled Hearts of Romain, Meatloaf and Mashed\u003cbr>\nPotatoes, Macaroni and Drunken Spanish Goat Cheese\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> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 6:00pm-10:00pm\u003cbr>\nTuesday: 6:00pm-10:00pm\u003cbr>\nWednesday: 6:00pm-10:00pm\u003cbr>\nThursday: 6:00pm-10:00pm\u003cbr>\nFriday: 6:00pm-10:30pm\u003cbr>\nSaturday: 6:00pm-10:30pm\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> 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, up to 2 months in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes, semi-private\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes, of garden in back\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\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> Cory Obenour and Jeff Trena\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Cory Obenou\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Valerie Hurysz\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Grilled Hearts of Romain, Meatloaf and Mashed\u003cbr>\nPotatoes, Macaroni and Drunken Spanish Goat Cheese\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> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 6:00pm-10:00pm\u003cbr>\nTuesday: 6:00pm-10:00pm\u003cbr>\nWednesday: 6:00pm-10:00pm\u003cbr>\nThursday: 6:00pm-10:00pm\u003cbr>\nFriday: 6:00pm-10:30pm\u003cbr>\nSaturday: 6:00pm-10:30pm\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> 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, up to 2 months in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> No\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes, semi-private\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes, of garden in back\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>The Blue Plate: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=90\">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/blueplate10.jpg\" alt=\"The Blue Plate\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/blueplate11.jpg\" alt=\"The Blue Plate\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/blueplate13.jpg\" alt=\"The Blue Plate\" hspace=\"3\">\u003cbr>\nMacaroni and Drunken Spanish Goat Cheese, Grilled Kurobuta Pork Chop with White Beans and Melted Chard, Banana Cream Pie\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/josh.jpg\" alt=\"Josh\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Josh\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Territory Manager for New York State\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Blue Plate\u003cbr>\n\u003cstrong>Reviewed The Blue Plate:\u003c/strong> Thursday, January 5, 2006\u003c/p>\n\u003cp>Blue Plate is one of the best-kept secrets in San Francisco. I cannot say enough about this restaurant. Quietly tucked away in Outer Mission, one might miss it for the only signage it has over its narrow doorway is a NEON blue sigh stating “EAT.” From the moment I walked through the door, my mouth is watering. All of the food is prepared in a show kitchen located immediately inside of the door. Surrounded by a diner-style bar, there were people eating on stools while watching the magical cooks at work.\u003c/p>\n\u003cp>Krisztina and I decided to dine in the enchanting garden. Although it was a brisk SF night, the high walls that provided a wind block combined with the high-power heat lamps, afforded us a very comfortable evening, while we breathed in the sweet smells of Brugmansia, huge hanging yellow flowers that smell of warm spring nights.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our server appeared after we had time to briefly peruse the wine list. I inquired about a Spanish Tempranillo and a bottle labeled Odysseus. Upon recommendation we opted for the Odysseus. Odysseus, a Grenache-based wine that is blended with Carignon, was well structured and jammy while not being overwhelmingly fruity. I must say this is a GREAT bottle of wine.\u003c/p>\n\u003cp>As we were waiting for the wine we had time to choose the food. We started with a romaine salad served with Pink Lady apples, Point Reyes Original Blue Cheese, and bacon — a perfect blend of fruit, greens, and salty meat. I opted for the Duck Rillettes, which was a mixture of duck confit served with toast and the typical additions of pickled roots and veggies. The Flambeau radishes were so good I could have eaten a bowl of them.\u003c/p>\n\u003cp>As we finished our last bites of the apps, the dishes were courteously cleared and the entrees appeared. Fairly portioned servings that were presented in a perfectly timed manner. My Steelhead trout was a perfect medium (without even being asked how I wanted it prepared — kudos) served over a chickpea mash with a few mussels and a beautiful saffron broth. This was lovely. Krisztina’s chicken was crispy in the skin and yet still perfectly tender and moist. Although I am not one to order chicken while dining out, I have to say that it is well worth the consideration when dining at Blue Plate. On the side was the mac and cheese, this is a hidden secret on the Blue Plate menu, and in all truth, it is the reason that I keep returning to BP. I tell everyone who dines there that they MUST order it. Served with a crispy top in a sea of Spanish goat cheese, one has to wait for it to cool despite the desire to dig in!\u003c/p>\n\u003cp>As we were sitting back enjoying the last sips of Odysseus, contemplating what to do next, our plates were cleared and a complimentary serving of Sorbet appeared. The sorbet was a green apple and Prosecco sparkling wine concoction. Simple and sweet. A perfect finish to a perfect meal.\u003c/p>\n\u003cp>I give Blue Plate 10! Environment, food, service. Everything was great!\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/vija.jpg\" alt=\"Vija\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Vija\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mother\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Dishdash\u003cbr>\n\u003cstrong>Reviewed The Blue Plate:\u003c/strong> Wednesday, December 28, 2005\u003c/p>\n\u003cp>I enjoyed the intimate, unpretentious, masculine, and coarse atmosphere. You can wear anything and come to dinner here. Artwork is not only decorative, but conversational pieces. Music was exceptional and well chosen to match decor. This is potentially a good place, off the beaten track, to take your spouse for a special, relaxed, romantic dinner without the hype and trend factor to consider. A few pieces of decor that I found very cool: The skateboards hanging on wall; the large, colorful, modern art mural; and the old Coca-Cola glass bottles used by chefs to store cooking oil.\u003c/p>\n\u003cp>The menu consists of classic fall and winter comfort food. Lots of potatoes, herbs, onions, root vegetables for ingredients. The waiter was very approachable and patiently answered all my questions, even though he was the only person serving the first level of the restaurant. He never made me feel rushed.\u003c/p>\n\u003cp>The food was fair, although I was a bit shocked to see the check. I thought prices were a bit high for what you’re getting. Macaroni and cheese side dish was fabulous — more like a gratin with creamy sauce and unusual type of cheese (Drunken Goat). Different, but still familiar. Grilled hearts of romaine appetizer had warm caramelized onions and warm dressing, which was a nice contrast to cold lettuce and crisp apples. Different textures and temperatures of ingredients makes this dish interesting. The pork chop was one of the biggest pieces of pork chop I’ve seen in a long time. Simply grilled and served on a “hash” of Brussels sprouts, ham, and sweet potatoes. Comes with applesauce infused with huckleberries — gives you a red apple sauce!\u003c/p>\n\u003cp>I enjoyed the overall experience, although I wouldn’t recommend this restaurant to friends or return myself. The fair quality of the food, combined with relatively high prices don’t make this place tops in my mind. In San Francisco, you can do a lot better for your money.\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/jt.jpg\" alt=\"J.T.\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> J.T.\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Livermore\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Eric’s\u003cbr>\n\u003cstrong>Reviewed The Blue Plate:\u003c/strong> Wednesday, January 4, 2006\u003c/p>\n\u003cp>I was really looking forward to Blue Plate. I had heard many of my friends tell me how much they enjoyed it. The one thing everyone said was, “You must get the Macaroni and drunken Spanish Goat Cheese, it’s the best.” As soon as we walked into the restaurant, we were welcomed by the manager. We were seated in the middle section (the red section, due to the wall color), which was nice, we were able to see everything that was going on in the other two sections. There is a wine station in the red section. We were handed our menus and told that there were no specials that night; I was a little bummed about that. Once I looked at the menu I realized how dark it was — we had to use the candle at the table read the menu. This was not cozy, it was just poorly lit. The music that was pumped in the dining rooms was from a record player near the wine bar. It felt very San Francisco. I saw a fraternity brother from Chico State at one table and David Byrne from the Talking Heads at another table –- it felt very hip! There was very interesting artwork in the restroom as well; a woman with her shirt pulled up with lit matches on her nipples!\u003c/p>\n\u003cp>On to the food. For starters we ordered: BBQ Hogg Island Sweet Water Oysters, Marinated Chioggia Beets, and Grilled Hearts of Romaine. The oysters were very good. They are served with really flavorful onion rings. I am not an oyster guy, but I liked these. We were not crazy about the beets; they had a nice texture but they didn’t go well with the ricotta salata that came with it. The Grilled Hearts of Romaine was odd, it was served very warm. I am not sure what I expected but it was not a warm salad –- wilted I get, warm I don’t. The Pink Lady apples and the Point Reyes Original Blue Cheese that came with it were tasty. For dinner we had the Blue Plate Meatloaf and Grilled Kurobuta Pork Chop. The meatloaf was very juicy; it was nice because we got the end piece, and everyone knows the end piece is the best part! The mashed potatoes were creamy and hot. The pork chop was huge! It was grilled very well; it was very dark in the restaurant so I was not able to see how pink it was on the inside. It came with white beans and melted chard. The pork and the chard together were fantastic, they both complemented each other: smoky and earthy. The one thing I did not like was the olive tapenade that was on top of the pork chop. It was too strong and it overpowered the meat. The other thing I noticed was that their steak knives were not sharp, so it was difficult to cut the pork. As a side dish we had the famous Macaroni and drunken Spanish Goat Cheese; it was rich and crunchy. I have never liked homemade mac and cheese, but this was out of this world. It was the best thing on the menu.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The waitress and the busboys were some of the best I have ever had. The waitress was very helpful making recommendation, asked what we liked and didn’t like. Both made sure to check on us often. The busboy was great about bringing us fresh, out-of-the-oven bread. I am not sure I would go back, it was not my type of restaurant; it was too dark and cozy. I don’t know if I would take a group of my friends, I think we would be too loud. I would recommend it to my friends though.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n3218 Mission Street (at Valencia Street)\r\nSan Francisco, CA 94110\r\n\u003cstrong>Phone:\u003c/strong> 415-282-6777\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.blueplatesf.com\">www.blueplatesf.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> American\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>The Blue Plate: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=90\">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/blueplate10.jpg\" alt=\"The Blue Plate\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/blueplate11.jpg\" alt=\"The Blue Plate\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/blueplate13.jpg\" alt=\"The Blue Plate\" hspace=\"3\">\u003cbr>\nMacaroni and Drunken Spanish Goat Cheese, Grilled Kurobuta Pork Chop with White Beans and Melted Chard, Banana Cream Pie\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/josh.jpg\" alt=\"Josh\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Josh\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Territory Manager for New York State\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Blue Plate\u003cbr>\n\u003cstrong>Reviewed The Blue Plate:\u003c/strong> Thursday, January 5, 2006\u003c/p>\n\u003cp>Blue Plate is one of the best-kept secrets in San Francisco. I cannot say enough about this restaurant. Quietly tucked away in Outer Mission, one might miss it for the only signage it has over its narrow doorway is a NEON blue sigh stating “EAT.” From the moment I walked through the door, my mouth is watering. All of the food is prepared in a show kitchen located immediately inside of the door. Surrounded by a diner-style bar, there were people eating on stools while watching the magical cooks at work.\u003c/p>\n\u003cp>Krisztina and I decided to dine in the enchanting garden. Although it was a brisk SF night, the high walls that provided a wind block combined with the high-power heat lamps, afforded us a very comfortable evening, while we breathed in the sweet smells of Brugmansia, huge hanging yellow flowers that smell of warm spring nights.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our server appeared after we had time to briefly peruse the wine list. I inquired about a Spanish Tempranillo and a bottle labeled Odysseus. Upon recommendation we opted for the Odysseus. Odysseus, a Grenache-based wine that is blended with Carignon, was well structured and jammy while not being overwhelmingly fruity. I must say this is a GREAT bottle of wine.\u003c/p>\n\u003cp>As we were waiting for the wine we had time to choose the food. We started with a romaine salad served with Pink Lady apples, Point Reyes Original Blue Cheese, and bacon — a perfect blend of fruit, greens, and salty meat. I opted for the Duck Rillettes, which was a mixture of duck confit served with toast and the typical additions of pickled roots and veggies. The Flambeau radishes were so good I could have eaten a bowl of them.\u003c/p>\n\u003cp>As we finished our last bites of the apps, the dishes were courteously cleared and the entrees appeared. Fairly portioned servings that were presented in a perfectly timed manner. My Steelhead trout was a perfect medium (without even being asked how I wanted it prepared — kudos) served over a chickpea mash with a few mussels and a beautiful saffron broth. This was lovely. Krisztina’s chicken was crispy in the skin and yet still perfectly tender and moist. Although I am not one to order chicken while dining out, I have to say that it is well worth the consideration when dining at Blue Plate. On the side was the mac and cheese, this is a hidden secret on the Blue Plate menu, and in all truth, it is the reason that I keep returning to BP. I tell everyone who dines there that they MUST order it. Served with a crispy top in a sea of Spanish goat cheese, one has to wait for it to cool despite the desire to dig in!\u003c/p>\n\u003cp>As we were sitting back enjoying the last sips of Odysseus, contemplating what to do next, our plates were cleared and a complimentary serving of Sorbet appeared. The sorbet was a green apple and Prosecco sparkling wine concoction. Simple and sweet. A perfect finish to a perfect meal.\u003c/p>\n\u003cp>I give Blue Plate 10! Environment, food, service. Everything was great!\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/vija.jpg\" alt=\"Vija\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Vija\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Mother\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Dishdash\u003cbr>\n\u003cstrong>Reviewed The Blue Plate:\u003c/strong> Wednesday, December 28, 2005\u003c/p>\n\u003cp>I enjoyed the intimate, unpretentious, masculine, and coarse atmosphere. You can wear anything and come to dinner here. Artwork is not only decorative, but conversational pieces. Music was exceptional and well chosen to match decor. This is potentially a good place, off the beaten track, to take your spouse for a special, relaxed, romantic dinner without the hype and trend factor to consider. A few pieces of decor that I found very cool: The skateboards hanging on wall; the large, colorful, modern art mural; and the old Coca-Cola glass bottles used by chefs to store cooking oil.\u003c/p>\n\u003cp>The menu consists of classic fall and winter comfort food. Lots of potatoes, herbs, onions, root vegetables for ingredients. The waiter was very approachable and patiently answered all my questions, even though he was the only person serving the first level of the restaurant. He never made me feel rushed.\u003c/p>\n\u003cp>The food was fair, although I was a bit shocked to see the check. I thought prices were a bit high for what you’re getting. Macaroni and cheese side dish was fabulous — more like a gratin with creamy sauce and unusual type of cheese (Drunken Goat). Different, but still familiar. Grilled hearts of romaine appetizer had warm caramelized onions and warm dressing, which was a nice contrast to cold lettuce and crisp apples. Different textures and temperatures of ingredients makes this dish interesting. The pork chop was one of the biggest pieces of pork chop I’ve seen in a long time. Simply grilled and served on a “hash” of Brussels sprouts, ham, and sweet potatoes. Comes with applesauce infused with huckleberries — gives you a red apple sauce!\u003c/p>\n\u003cp>I enjoyed the overall experience, although I wouldn’t recommend this restaurant to friends or return myself. The fair quality of the food, combined with relatively high prices don’t make this place tops in my mind. In San Francisco, you can do a lot better for your money.\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/jt.jpg\" alt=\"J.T.\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> J.T.\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Event Planner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Livermore\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Eric’s\u003cbr>\n\u003cstrong>Reviewed The Blue Plate:\u003c/strong> Wednesday, January 4, 2006\u003c/p>\n\u003cp>I was really looking forward to Blue Plate. I had heard many of my friends tell me how much they enjoyed it. The one thing everyone said was, “You must get the Macaroni and drunken Spanish Goat Cheese, it’s the best.” As soon as we walked into the restaurant, we were welcomed by the manager. We were seated in the middle section (the red section, due to the wall color), which was nice, we were able to see everything that was going on in the other two sections. There is a wine station in the red section. We were handed our menus and told that there were no specials that night; I was a little bummed about that. Once I looked at the menu I realized how dark it was — we had to use the candle at the table read the menu. This was not cozy, it was just poorly lit. The music that was pumped in the dining rooms was from a record player near the wine bar. It felt very San Francisco. I saw a fraternity brother from Chico State at one table and David Byrne from the Talking Heads at another table –- it felt very hip! There was very interesting artwork in the restroom as well; a woman with her shirt pulled up with lit matches on her nipples!\u003c/p>\n\u003cp>On to the food. For starters we ordered: BBQ Hogg Island Sweet Water Oysters, Marinated Chioggia Beets, and Grilled Hearts of Romaine. The oysters were very good. They are served with really flavorful onion rings. I am not an oyster guy, but I liked these. We were not crazy about the beets; they had a nice texture but they didn’t go well with the ricotta salata that came with it. The Grilled Hearts of Romaine was odd, it was served very warm. I am not sure what I expected but it was not a warm salad –- wilted I get, warm I don’t. The Pink Lady apples and the Point Reyes Original Blue Cheese that came with it were tasty. For dinner we had the Blue Plate Meatloaf and Grilled Kurobuta Pork Chop. The meatloaf was very juicy; it was nice because we got the end piece, and everyone knows the end piece is the best part! The mashed potatoes were creamy and hot. The pork chop was huge! It was grilled very well; it was very dark in the restaurant so I was not able to see how pink it was on the inside. It came with white beans and melted chard. The pork and the chard together were fantastic, they both complemented each other: smoky and earthy. The one thing I did not like was the olive tapenade that was on top of the pork chop. It was too strong and it overpowered the meat. The other thing I noticed was that their steak knives were not sharp, so it was difficult to cut the pork. As a side dish we had the famous Macaroni and drunken Spanish Goat Cheese; it was rich and crunchy. I have never liked homemade mac and cheese, but this was out of this world. It was the best thing on the menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The waitress and the busboys were some of the best I have ever had. The waitress was very helpful making recommendation, asked what we liked and didn’t like. Both made sure to check on us often. The busboy was great about bringing us fresh, out-of-the-oven bread. I am not sure I would go back, it was not my type of restaurant; it was too dark and cozy. I don’t know if I would take a group of my friends, I think we would be too loud. I would recommend it to my friends though.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s episode 10 (#110) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>1) \u003cstrong>Cha Cha Cha\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=81\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=84\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Firefly\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=82\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=85\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=87\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Chow\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=83\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=86\">reviews\u003c/a> |\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/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>From an aspiring chef to a real estate agent and Episcopalian priest, this was a diverse crowd. It just goes to show you that food lovers can’t be categorized. Ron exudes warmth with a contagious smile that reveals his zest for life. He is enthusiastic about going out to eat with his kids and feels they’re the real litmus test for judging an eatery. They seemed to like the spots highlighted on the show, according to Dad. Mimi joked that she felt nervous before the cameras rolled, but ending up doing an awesome job on air. (For all of you hesitant to apply to be on the show because of nerves, forget about it…we have fun!) Between takes we all were prodding her for real estate advice. Darron was so passionate about food. He wants to be a chef and is working towards that goal. Anyone out there want to hire him?\u003c/p>\n\u003cp>\u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb>2004 Robert Hall, Sauvignon Blanc, Paso Robles, California $14\u003c/b>\u003cbr>\nGrab the crab or scallops and uncork this lovely white. Floral aromas are accented by a touch of spice and loads of bright citrus flavors. A small\u003cbr>\nportion of the wine was barrel-fermented adding to the complexity.\u003c/p>\n\u003cp>\u003cb>Sponsor Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>2004 Jekel Vineyards Riesling, Monterey, California $10-12 \u003c/b>\u003cbr>\nDon’t like Riesling? Uncork this succulent sipper and you’ll change your mind. Aromas of orange blossom and ripe peach flavors wrap around a zesty core of acidity in a classic, off-dry style. It’s an ideal match up with everything from Chinese take-out to burritos and chicken salad.\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>Cha Cha Cha\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=84\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/\" 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/chachacha6.jpg\" alt=\"Cha Cha Cha\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chachacha7.jpg\" alt=\"Cha Cha Cha\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chachacha8.jpg\" alt=\"Cha Cha Cha\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chachacha9.jpg\" alt=\"Cha Cha Cha\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chachacha10.jpg\" alt=\"Cha Cha Cha\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chachacha12.jpg\" alt=\"Cha Cha Cha\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1801 Haight Street (at Shrader Street)\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&sll=37.0625,-95.677068&sspn=99.405199,104.765625&hl=en&q=cha+cha+cha+san+francisco&cid=37775000,-122418333,10926756026849679460&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> 415-386-7670\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cha3.com\">www.cha3.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Phillip Bellber and Leon Pak\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> William “Bill” Higgins\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Caribbean-Cuban\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cajun Shrimp, Calamari, Black Mussels\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-4:00pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\nTuesday: 11:30am-4:00pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\nWednesday: 11:30am-4:00pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\nThursday: 11:30am-4:00pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\nFriday: 11:30am-4:00pm (lunch), 5:00pm-11:30pm (dinner)\u003cbr>\nSaturday: 11:30am-4:00pm (lunch), 5:00pm-11:30pm (dinner)\u003cbr>\nSunday: 11:30am-4:00pm (lunch), 5:00pm-11:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Cha Cha Cha\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=84\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/\" 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/chachacha6.jpg\" alt=\"Cha Cha Cha\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chachacha7.jpg\" alt=\"Cha Cha Cha\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chachacha8.jpg\" alt=\"Cha Cha Cha\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chachacha9.jpg\" alt=\"Cha Cha Cha\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chachacha10.jpg\" alt=\"Cha Cha Cha\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chachacha12.jpg\" alt=\"Cha Cha Cha\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1801 Haight Street (at Shrader Street)\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&sll=37.0625,-95.677068&sspn=99.405199,104.765625&hl=en&q=cha+cha+cha+san+francisco&cid=37775000,-122418333,10926756026849679460&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> 415-386-7670\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.cha3.com\">www.cha3.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> Phillip Bellber and Leon Pak\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> William “Bill” Higgins\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Caribbean-Cuban\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Cajun Shrimp, Calamari, Black Mussels\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-4:00pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\nTuesday: 11:30am-4:00pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\nWednesday: 11:30am-4:00pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\nThursday: 11:30am-4:00pm (lunch), 5:00pm-11:00pm (dinner)\u003cbr>\nFriday: 11:30am-4:00pm (lunch), 5:00pm-11:30pm (dinner)\u003cbr>\nSaturday: 11:30am-4:00pm (lunch), 5:00pm-11:30pm (dinner)\u003cbr>\nSunday: 11:30am-4:00pm (lunch), 5:00pm-11:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with 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>Firefly\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=85\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=87\">recipe\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/\" 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/firefly17.jpg\" alt=\"Firefly\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/firefly15.jpg\" alt=\"Firefly\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/firefly16.jpg\" alt=\"Firefly\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/firefly20.jpg\" alt=\"Firefly\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/firefly7.jpg\" alt=\"Firefly\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/firefly12.jpg\" alt=\"Firefly\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n4288 24th Street (at Douglass Street)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&sll=37.769192,-122.451661&sspn=0.006539,0.006394&hl=en&q=firefly+san+francisco&cid=37775000,-122418333,10451158777294021930&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> 415-821-7652\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@fireflyrestaurant.com\">info@fireflyrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.fireflyrestaurant.com\">www.fireflyrestaurant.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Brad Levy\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Brad Levy\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Kate Curnes\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Eclectic Ethnic\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Shrimp and Sea Scallop Potstickers\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 2 items (1 vegan)\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: 5:30pm-9:30pm\u003cbr>\nTuesday: 5:30pm-9:30pm\u003cbr>\nWednesday: 5:30pm-9:30pm\u003cbr>\nThursday: 5:30pm-9:30pm\u003cbr>\nFriday: 5:30pm-10:00pm\u003cbr>\nSaturday: 5:30pm-10:00pm\u003cbr>\nSunday: 5:30pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, 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> No\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\n4288 24th Street (at Douglass Street)\r\nSan Francisco, CA 94114\r\n\u003ca href=\"http://maps.google.com/maps?f=q&sll=37.769192,-122.451661&sspn=0.006539,0.006394&hl=en&q=firefly+san+francisco&cid=37775000,-122418333,10451158777294021930&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-821-7652\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.fireflyrestaurant.com\">www.fireflyrestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Eclectic Ethnic\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=85\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Firefly\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=85\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=87\">recipe\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/\" 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/firefly17.jpg\" alt=\"Firefly\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/firefly15.jpg\" alt=\"Firefly\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/firefly16.jpg\" alt=\"Firefly\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/firefly20.jpg\" alt=\"Firefly\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/firefly7.jpg\" alt=\"Firefly\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/firefly12.jpg\" alt=\"Firefly\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n4288 24th Street (at Douglass Street)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&sll=37.769192,-122.451661&sspn=0.006539,0.006394&hl=en&q=firefly+san+francisco&cid=37775000,-122418333,10451158777294021930&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> 415-821-7652\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@fireflyrestaurant.com\">info@fireflyrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.fireflyrestaurant.com\">www.fireflyrestaurant.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> Brad Levy\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Brad Levy\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Kate Curnes\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Eclectic Ethnic\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Shrimp and Sea Scallop Potstickers\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 2 items (1 vegan)\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: 5:30pm-9:30pm\u003cbr>\nTuesday: 5:30pm-9:30pm\u003cbr>\nWednesday: 5:30pm-9:30pm\u003cbr>\nThursday: 5:30pm-9:30pm\u003cbr>\nFriday: 5:30pm-10:00pm\u003cbr>\nSaturday: 5:30pm-10:00pm\u003cbr>\nSunday: 5:30pm-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> No\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $35+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, 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> No\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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"slug": "firefly-reviews",
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"content": "\u003cp>\u003cstrong>Firefly: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=82\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=87\">recipe\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/\" 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/firefly2.jpg\" alt=\"Firefly\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/firefly5.jpg\" alt=\"Firefly\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/firefly6.jpg\" alt=\"Firefly\" hspace=\"3\">\u003cbr>\nBaked Goat Cheese; Roasted Duck Breast with Thyme-Scented Jus, Dried Cherry Bread Pudding, and Wilted Chicories; Cocoa Bean Panna Cotta with Bourbon Caramel Sauce and Marbled Chocolate Shards\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/mimi.jpg\" alt=\"Mimi\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mimi\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Agent\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Firefly\u003cbr>\n\u003cstrong>Reviewed Firefly:\u003c/strong> Wednesday, January 4, 2006\u003c/p>\n\u003cp>This is one of my favorite restaurants. I love the feel of the dining room. Its light colored walls and minimal artwork along with the fabric-covered ceilings gives it a softness and simplicity that’s inviting and easy to be in. The dining room tables are made of thin wood with a red top that had a satin-finished, Formica-like material. They had a lightweight feel to them, very much like some of the Scandinavian furniture design. The blond Eames-style chairs had contours and were surprisingly comfortable. The lighting was soft with amber wall sconces giving a burnished hue. The dining room has an understated eclectic elegance to it.\u003c/p>\n\u003cp>It’s been a very busy week at work and home and it’s been difficult to keep up with all my commitments. I forgot to make a reservation and called at the last minute and got a 6:30pm reservation. We got to the restaurant early and were seated immediately. The table had cloth napkins, silverware, lovely bread plates with simple designs, and salt and pepper. We decided to start with a half bottle of Gregich Hills Fumé Blanc. The waitress was very knowledgeable and gave an accurate description of the characteristics of this particular wine. It was a crisp, dry wine with a hint of fruit. We started our meal by ordering the sweet potato pancakes with homemade applesauce, sour cream, and a handful of field greens in a vinaigrette. The sweet potato pancakes were grated potatoes that had been cooked lightly and had a crunchy texture. The applesauce was fresh, tart, and naturally sweet. The combination of the sour cream and applesauce spooned on the pancake was a nice combination. We followed this with a salad of organic field greens with pears, goat cheese, and toasted pecans in a red wine vinaigrette which was yummy. Our main course was seared scallops with mashed potatoes and truffle oil and sautéed leeks. The large scallops were soft, buttery, and rich tasting. The mashed potatoes were creamy and savory with a hint of the truffle oil. The leeks were cut up and sautéed; a nice hearty vegetable to accompany the entrée.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We finished our meal with a warm flowerless chocolate hazelnut cake with sauce and vanilla bean ice cream. I love the nutty flavor and richness of this dessert. Vanilla ice cream is a great pairing with chocolate. Just like milk and cookies. I had a pot of their organic fresh peppermint tea served in a Japanese-style cast iron pot. They put the teapot on a trivet and gave me a small celadon ceramic cup on a tiny saucer. I love tea and am always enchanted by the different styles of teapots and cups and saucers that are used for tea service.\u003c/p>\n\u003cp>Our check was delivered in a Japanese paper billfold with a Geisha scene — a sweet ending to our meal.\u003c/p>\n\u003cp>This is a great restaurant if you want wonderful original food that is well prepared and delicious with a nice selection of entrées. It clearly had a large neighborhood following. The service is very friendly and efficient, The dining room is elegant and lovely. A civilized restaurant to dine in. They serve a prix fixe meal for $32.00 that gives you a choice of an appetizer, entrée, dessert, tea, and coffee Sunday thru Thursday. You get to pick from the menu and their specials. We didn’t take advantage of this offer because we could not eat that much food on the evening that we dined.\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/darron.jpg\" alt=\"Darron\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Darron\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> IT Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chow\u003cbr>\n\u003cstrong>Reviewed Firefly:\u003c/strong> Saturday, January 7, 2006\u003c/p>\n\u003cp>Firefly is as magical as its name. A cozy little restaurant born from a converted home in a quiet Noe Valley neighborhood, Firefly has an enchanting atmosphere. As soon as you walk in, the warm and appetizing aromas fill the room and make you feel welcome. The décor has a French countryside feel with a splash of San Francisco artistry that makes it unique. The hostess seated my group of eight quickly. Our table was in the upper part of the split-level living room. The lighting was romantic and the table setting was well thought out. The plates were French Provincial which lent a European flare that kept you in anticipation of what was coming next. The servers were extremely knowledgeable and quickly explained the specials for the evening. I was really impressed by the care in taking each of our orders. One server suggested an amazing Cabernet/Syrah blend that was the hit of the evening. The flavor of the wine was full-bodied with a nice bouquet that did not overpower any appetizer, entrée, or dessert. Because all the appetizers sounded so good, we ordered several for the table to share. I personally ordered the butternut squash soup with fried sage. It was amazing! The texture was velvety while the flavor was smooth and buttery. The fried sage added a complementing texture to the smooth soup. The dumplings were perfectly prepared and the soy sauce dressing was more of an au jus than your standard soy sauce. This brought out the flavor of the scallop stuffing.\u003c/p>\n\u003cp>I ordered the roasted duck breast with cherry bread pudding and wilted chicories. The duck was made to perfection! The skin was crispy and the meat was tender and juicy. The flavor of the duck was mild and not gamey. The bread pudding was crispy on the outside and very tender and moist on the inside. It held its structure very well and was not mushy. The flavor of the bread pudding was mild, but could have been braver in its use of spices to enhance the flavor of the entrée. The chicories were nicely wilted, yet kept their color and flavor.\u003c/p>\n\u003cp>For dessert, I ordered the cocoa bean panna cotta with bourbon caramel sauce and marbled chocolate shards. This dessert was very surprising –- in a good way. The presentation looked more like a flan, yet the flavors were deceiving. The panna cotta had a mild white chocolate flavor and the texture was silky. The hint of cocoa mixed with a clear caramel sauce brought out the chocolate flavor well. Overall, it was light and not overly rich.\u003c/p>\n\u003cp>I enjoyed Firefly tremendously. The cozy and romantic atmosphere makes it a great place to spend quality time with friends and family or for a special evening with your significant other. The staff was so helpful and made us feel like special guests. I always enjoy restaurants that were once homes. They tend to bring in a very comfortable and relaxing atmosphere. I plan on adding Firefly to my list of favorites in San Francisco. It’s an enchanting, hide-a-way place you read about only in fairytales.\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/ron.jpg\" alt=\"Ron\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Ron\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Episcopal Priest\u003cbr>\n\u003cstrong>Location:\u003c/strong> Dublin\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cha Cha Cha\u003cbr>\n\u003cstrong>Reviewed Firefly:\u003c/strong> Sunday, January 8, 2006\u003c/p>\n\u003cp>Our visit to Firefly was a family visit: my wife, my youngest child, (eight years old), and myself. Let the reader take note: this is not a place to take children! While my youngest did just fine in this dining establishment for adults, the average child would be bouncing of the walls and upset by a menu that has no inclusion for them! That being said, the drive to Firefly was just fine. As we walked into the restaurant the sound of jazz filled the dimly-lit room. Since we arrived early, we had our choice of seating and naturally, we chose a wonderful seat overlooking the houses on 24th street. We were thrilled when, after our drink orders were taken, a server brought us fresh bread with a lentil spread. It was delicious and kept us satisfied until our main course arrived.\u003c/p>\n\u003cp>Please note that the furniture in Firefly is horrible! It looks attractive, however, I believe it was designed by those who specialize in torture! Hours after our meal I was still reeling from the pain of sitting on that terrible furniture! And, mind you, it wasn’t just me, but my wife and child also felt that the dining experience was marred by the furniture. In fact, it made perfect sense that a small pillow or two were located in our dining area. I thought that they were decorative (there were only two in a seating area for three or more) and because of their size, I couldn’t believe they were functional. In hindsight, should I ever go back I’ll be sure to use the pillows to prop up my back!\u003c/p>\n\u003cp>Also note, that Sunday through Mondays, Firefly offers a prix fixe menu for $32.00 per person. Indeed, while I list the individual prices for each item we ate, truth is that two of those meals fell into the category of prix fixe. It’s a fair deal in a city that seems to charge a little more for inexpensive meals.\u003c/p>\n\u003cp>If there is one thing Firefly does really well it’s art and presentation. The restaurant is lovely, the art goes well with everything, and even the food is gorgeous and wonderfully presented. There is a fluidity here that is coordinated and seamless. I almost didn’t want to eat my food because it was so beautiful. Nevertheless, hunger won out!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The quality of the food in general is good, however, my course (the beef brisket) had a side dish that looked like couscous and tasted like it was burnt. Not good, not good at all, and it made its way back to the kitchen from whence it came. I also sampled the other foods, and the grilled pork rib chop was succulent, tender, and flavorful. In general this is good spot in spite of those things I found fault with. In fact, I’d recommend the spot to others. I’d add too that you dare not go without a reservation as the place seems wickedly popular. Thank God we had one!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n4288 24th Street (at Douglass Street)\r\nSan Francisco, CA 94114\r\n\u003cstrong>Phone:\u003c/strong> 415-821-7652\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.fireflyrestaurant.com\">www.fireflyrestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Eclectic Ethnic\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Firefly: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=82\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=87\">recipe\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/\" 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/firefly2.jpg\" alt=\"Firefly\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/firefly5.jpg\" alt=\"Firefly\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/firefly6.jpg\" alt=\"Firefly\" hspace=\"3\">\u003cbr>\nBaked Goat Cheese; Roasted Duck Breast with Thyme-Scented Jus, Dried Cherry Bread Pudding, and Wilted Chicories; Cocoa Bean Panna Cotta with Bourbon Caramel Sauce and Marbled Chocolate Shards\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/mimi.jpg\" alt=\"Mimi\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mimi\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Agent\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Firefly\u003cbr>\n\u003cstrong>Reviewed Firefly:\u003c/strong> Wednesday, January 4, 2006\u003c/p>\n\u003cp>This is one of my favorite restaurants. I love the feel of the dining room. Its light colored walls and minimal artwork along with the fabric-covered ceilings gives it a softness and simplicity that’s inviting and easy to be in. The dining room tables are made of thin wood with a red top that had a satin-finished, Formica-like material. They had a lightweight feel to them, very much like some of the Scandinavian furniture design. The blond Eames-style chairs had contours and were surprisingly comfortable. The lighting was soft with amber wall sconces giving a burnished hue. The dining room has an understated eclectic elegance to it.\u003c/p>\n\u003cp>It’s been a very busy week at work and home and it’s been difficult to keep up with all my commitments. I forgot to make a reservation and called at the last minute and got a 6:30pm reservation. We got to the restaurant early and were seated immediately. The table had cloth napkins, silverware, lovely bread plates with simple designs, and salt and pepper. We decided to start with a half bottle of Gregich Hills Fumé Blanc. The waitress was very knowledgeable and gave an accurate description of the characteristics of this particular wine. It was a crisp, dry wine with a hint of fruit. We started our meal by ordering the sweet potato pancakes with homemade applesauce, sour cream, and a handful of field greens in a vinaigrette. The sweet potato pancakes were grated potatoes that had been cooked lightly and had a crunchy texture. The applesauce was fresh, tart, and naturally sweet. The combination of the sour cream and applesauce spooned on the pancake was a nice combination. We followed this with a salad of organic field greens with pears, goat cheese, and toasted pecans in a red wine vinaigrette which was yummy. Our main course was seared scallops with mashed potatoes and truffle oil and sautéed leeks. The large scallops were soft, buttery, and rich tasting. The mashed potatoes were creamy and savory with a hint of the truffle oil. The leeks were cut up and sautéed; a nice hearty vegetable to accompany the entrée.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We finished our meal with a warm flowerless chocolate hazelnut cake with sauce and vanilla bean ice cream. I love the nutty flavor and richness of this dessert. Vanilla ice cream is a great pairing with chocolate. Just like milk and cookies. I had a pot of their organic fresh peppermint tea served in a Japanese-style cast iron pot. They put the teapot on a trivet and gave me a small celadon ceramic cup on a tiny saucer. I love tea and am always enchanted by the different styles of teapots and cups and saucers that are used for tea service.\u003c/p>\n\u003cp>Our check was delivered in a Japanese paper billfold with a Geisha scene — a sweet ending to our meal.\u003c/p>\n\u003cp>This is a great restaurant if you want wonderful original food that is well prepared and delicious with a nice selection of entrées. It clearly had a large neighborhood following. The service is very friendly and efficient, The dining room is elegant and lovely. A civilized restaurant to dine in. They serve a prix fixe meal for $32.00 that gives you a choice of an appetizer, entrée, dessert, tea, and coffee Sunday thru Thursday. You get to pick from the menu and their specials. We didn’t take advantage of this offer because we could not eat that much food on the evening that we dined.\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/darron.jpg\" alt=\"Darron\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Darron\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> IT Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chow\u003cbr>\n\u003cstrong>Reviewed Firefly:\u003c/strong> Saturday, January 7, 2006\u003c/p>\n\u003cp>Firefly is as magical as its name. A cozy little restaurant born from a converted home in a quiet Noe Valley neighborhood, Firefly has an enchanting atmosphere. As soon as you walk in, the warm and appetizing aromas fill the room and make you feel welcome. The décor has a French countryside feel with a splash of San Francisco artistry that makes it unique. The hostess seated my group of eight quickly. Our table was in the upper part of the split-level living room. The lighting was romantic and the table setting was well thought out. The plates were French Provincial which lent a European flare that kept you in anticipation of what was coming next. The servers were extremely knowledgeable and quickly explained the specials for the evening. I was really impressed by the care in taking each of our orders. One server suggested an amazing Cabernet/Syrah blend that was the hit of the evening. The flavor of the wine was full-bodied with a nice bouquet that did not overpower any appetizer, entrée, or dessert. Because all the appetizers sounded so good, we ordered several for the table to share. I personally ordered the butternut squash soup with fried sage. It was amazing! The texture was velvety while the flavor was smooth and buttery. The fried sage added a complementing texture to the smooth soup. The dumplings were perfectly prepared and the soy sauce dressing was more of an au jus than your standard soy sauce. This brought out the flavor of the scallop stuffing.\u003c/p>\n\u003cp>I ordered the roasted duck breast with cherry bread pudding and wilted chicories. The duck was made to perfection! The skin was crispy and the meat was tender and juicy. The flavor of the duck was mild and not gamey. The bread pudding was crispy on the outside and very tender and moist on the inside. It held its structure very well and was not mushy. The flavor of the bread pudding was mild, but could have been braver in its use of spices to enhance the flavor of the entrée. The chicories were nicely wilted, yet kept their color and flavor.\u003c/p>\n\u003cp>For dessert, I ordered the cocoa bean panna cotta with bourbon caramel sauce and marbled chocolate shards. This dessert was very surprising –- in a good way. The presentation looked more like a flan, yet the flavors were deceiving. The panna cotta had a mild white chocolate flavor and the texture was silky. The hint of cocoa mixed with a clear caramel sauce brought out the chocolate flavor well. Overall, it was light and not overly rich.\u003c/p>\n\u003cp>I enjoyed Firefly tremendously. The cozy and romantic atmosphere makes it a great place to spend quality time with friends and family or for a special evening with your significant other. The staff was so helpful and made us feel like special guests. I always enjoy restaurants that were once homes. They tend to bring in a very comfortable and relaxing atmosphere. I plan on adding Firefly to my list of favorites in San Francisco. It’s an enchanting, hide-a-way place you read about only in fairytales.\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/ron.jpg\" alt=\"Ron\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Ron\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Episcopal Priest\u003cbr>\n\u003cstrong>Location:\u003c/strong> Dublin\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cha Cha Cha\u003cbr>\n\u003cstrong>Reviewed Firefly:\u003c/strong> Sunday, January 8, 2006\u003c/p>\n\u003cp>Our visit to Firefly was a family visit: my wife, my youngest child, (eight years old), and myself. Let the reader take note: this is not a place to take children! While my youngest did just fine in this dining establishment for adults, the average child would be bouncing of the walls and upset by a menu that has no inclusion for them! That being said, the drive to Firefly was just fine. As we walked into the restaurant the sound of jazz filled the dimly-lit room. Since we arrived early, we had our choice of seating and naturally, we chose a wonderful seat overlooking the houses on 24th street. We were thrilled when, after our drink orders were taken, a server brought us fresh bread with a lentil spread. It was delicious and kept us satisfied until our main course arrived.\u003c/p>\n\u003cp>Please note that the furniture in Firefly is horrible! It looks attractive, however, I believe it was designed by those who specialize in torture! Hours after our meal I was still reeling from the pain of sitting on that terrible furniture! And, mind you, it wasn’t just me, but my wife and child also felt that the dining experience was marred by the furniture. In fact, it made perfect sense that a small pillow or two were located in our dining area. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The quality of the food in general is good, however, my course (the beef brisket) had a side dish that looked like couscous and tasted like it was burnt. Not good, not good at all, and it made its way back to the kitchen from whence it came. I also sampled the other foods, and the grilled pork rib chop was succulent, tender, and flavorful. In general this is good spot in spite of those things I found fault with. In fact, I’d recommend the spot to others. I’d add too that you dare not go without a reservation as the place seems wickedly popular. Thank God we had one!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Firefly: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=82\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=85\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Sweet Potato Pancakes\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Brad Levy\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Eclectic\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2-3 yellow sweet potatoes (about 1.5 pounds)\u003cbr>\n1 medium onion\u003cbr>\n1/4 cup flour\u003cbr>\n3 eggs\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1/2 teaspoon black pepper\u003cbr>\n1/4 cup vegetable oil for pan frying\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Peel sweet potatoes and grate by hand through a large-hole grater. Put grated sweet potato into slightly iced water and let stand for 10 minutes.\u003c/p>\n\u003cp>2. Remove any ice that hasn’t melted and drain off water from sweet potatoes. Squeeze out any excess water from grated sweet potatoes and transfer to a cutting board. Chop potatoes just a few times and transfer to a mixing bowl.\u003c/p>\n\u003cp>3. Grate the onion and add to potatoes along with flour, eggs, salt, and pepper. Mix until combined.\u003c/p>\n\u003cp>4. Heat 1/4 cup oil in a large frying pan until hot (just rippling). Drop rounded tablespoons of potato-onion batter into pan and flatten with the back of the spoon until they are evenly flat and about 1/8 inch thick. Cook until medium to dark brown, turn and brown the other side. Remove pancakes onto paper towels to drain and keep warm in a 200-degree oven until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe with applesauce and sour cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nVerdicchio or any crisp white wine with good acid.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Firefly: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=82\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=85\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Sweet Potato Pancakes\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Brad Levy\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Eclectic\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Appetizer\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2-3 yellow sweet potatoes (about 1.5 pounds)\u003cbr>\n1 medium onion\u003cbr>\n1/4 cup flour\u003cbr>\n3 eggs\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1/2 teaspoon black pepper\u003cbr>\n1/4 cup vegetable oil for pan frying\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Peel sweet potatoes and grate by hand through a large-hole grater. Put grated sweet potato into slightly iced water and let stand for 10 minutes.\u003c/p>\n\u003cp>2. Remove any ice that hasn’t melted and drain off water from sweet potatoes. Squeeze out any excess water from grated sweet potatoes and transfer to a cutting board. Chop potatoes just a few times and transfer to a mixing bowl.\u003c/p>\n\u003cp>3. Grate the onion and add to potatoes along with flour, eggs, salt, and pepper. Mix until combined.\u003c/p>\n\u003cp>4. Heat 1/4 cup oil in a large frying pan until hot (just rippling). Drop rounded tablespoons of potato-onion batter into pan and flatten with the back of the spoon until they are evenly flat and about 1/8 inch thick. Cook until medium to dark brown, turn and brown the other side. Remove pancakes onto paper towels to drain and keep warm in a 200-degree oven until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>Serving Suggestions:\u003c/strong>\u003cbr>\nServe with applesauce and sour cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage Suggestions:\u003c/strong>\u003cbr>\nVerdicchio or any crisp white wine with good acid.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Chow\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=86\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/\" 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/chow1.jpg\" alt=\"Chow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chow2.jpg\" alt=\"Chow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chow15.jpg\" alt=\"Chow\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chow18.jpg\" alt=\"Chow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chow9.jpg\" alt=\"Chow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chow14.jpg\" alt=\"Chow\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n215 Church Street (at 14th Street)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&sll=37.751078,-122.437961&sspn=0.00654,0.006394&hl=en&q=chow+san+francisco&cid=37775000,-122418333,3290423135709455119&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> 415-552-2469\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Tony Gulisano\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jeff Amber\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Neighborhood Comfort Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fusilli with Chicken, Sausage, Tomato and Cream; “Smiling Noodles;” Pot-Roasted Beef Short Ribs; Ginger Cake with Pumpkin Ice Cream and Caramel Sauce\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, except on large parties\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-11:00pm\u003cbr>\nTuesday: 11:00am-11:00pm\u003cbr>\nWednesday: 11:00am-11:00pm\u003cbr>\nThursday: 11:00am-11:00pm\u003cbr>\nFriday: 11:00am-12:00am\u003cbr>\nSaturday: 10:00am-12:00am\u003cbr>\nSunday: 10:00am-11:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, late night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, via Waiters on Wheels\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, Visa, MasterCard, Discover\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Only for large groups (8 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> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes, 2 tables with Church Street view\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes, patio in back\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chow\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=86\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/\" 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/chow1.jpg\" alt=\"Chow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chow2.jpg\" alt=\"Chow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chow15.jpg\" alt=\"Chow\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chow18.jpg\" alt=\"Chow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chow9.jpg\" alt=\"Chow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chow14.jpg\" alt=\"Chow\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n215 Church Street (at 14th Street)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&sll=37.751078,-122.437961&sspn=0.00654,0.006394&hl=en&q=chow+san+francisco&cid=37775000,-122418333,3290423135709455119&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> 415-552-2469\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> Tony Gulisano\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jeff Amber\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Neighborhood Comfort Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Fusilli with Chicken, Sausage, Tomato and Cream; “Smiling Noodles;” Pot-Roasted Beef Short Ribs; Ginger Cake with Pumpkin Ice Cream and Caramel Sauce\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, except on large parties\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-11:00pm\u003cbr>\nTuesday: 11:00am-11:00pm\u003cbr>\nWednesday: 11:00am-11:00pm\u003cbr>\nThursday: 11:00am-11:00pm\u003cbr>\nFriday: 11:00am-12:00am\u003cbr>\nSaturday: 10:00am-12:00am\u003cbr>\nSunday: 10:00am-11:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch, lunch, dinner, late night\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> Yes, via Waiters on Wheels\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, Visa, MasterCard, Discover\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Only for large groups (8 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> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes, 2 tables with Church Street view\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes, patio in back\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Chow: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=83\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/\" 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/chow16.jpg\" alt=\"Chow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chow19.jpg\" alt=\"Chow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chow13.jpg\" alt=\"Chow\" hspace=\"3\">\u003cbr>\nCheese Lasagna; Grilled Chicken with Mashed Potatoes, Green Beans, and Cranberry Compote; Ginger Spice Cake with Pumpkin 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/darron.jpg\" alt=\"Darron\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Darron\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> IT Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chow\u003cbr>\n\u003cstrong>Reviewed Chow:\u003c/strong> Friday, January 6, 2006\u003c/p>\n\u003cp>Chow is a bustling neighborhood restaurant nestled in a small row of local stores at the beginning of the Castro district in San Francisco. As soon as you enter into the restaurant, you have a feeling of belonging. The host or hostess greets you with a warm smile. The wait time for a table is no more than 15 – 20 minutes and the host or hostess is more than happy to allow you to shop at the stores next door and will come and get you when your table is ready. Two large window tables in the front of the restaurant entice walking traffic to enter and enjoy a well-prepared meal with friends from the neighborhood. Once seated, you can peruse the eclectic artwork on the walls from local artists while listening to 70’s, 80’s, and 90’s era music. The atmosphere is warm, cozy, relaxing, and definitely not pretentious. The servers are prompt in getting drink orders and allow you enough time to review the menu’s wide range of American, Italian, and Asian dishes that include: daily sandwiches, starters, salads, pastas, noodles, wood-baked entrees, and grilled and roasted meats. The wine and beer lists are large enough to feature local wineries and breweries without overwhelming you.\u003c/p>\n\u003cp>I came with friends and family, and we ordered the nacho platter and dumplings to start. The dumplings were perfectly tender and the flavor of the pork stuffing was not overdone. The soy sauce dressing nicely complemented the dumplings and brought out the flavor of the pork stuffing. The nachos were unique in that the chips were dipped in a red enchilada-like sauce and then topped with black beans, sour cream, guacamole, cilantro, tomatoes, lettuce, and red onions. I felt the sauce made the nachos a little soggy and the lettuce was a less flavorful iceberg variety. I ordered the chicken and mashed potatoes entrée. The chicken was grilled to perfection. The skin was perfectly crisp, yet the meat was tender and juicy. The thighbone was removed which made it easier to eat with a knife. The mashed potatoes were buttery and captured the chicken juices perfectly. The green beans were well cooked and maintained their crunch. The cranberry compote complemented the chicken nicely. For dessert, I had Chow’s famous ginger spice cake with pumpkin ice cream. This is a little taste of heaven! The cake is warmed in the oven and drizzled with a very light caramel sauce. The cake is very most and the spices and ginger are perfectly matched. The pumpkin ice cream brings out the flavor of the spice cake and is an amazing complement. This dessert is definitely one that you will have a hard time sharing with others. And don’t be surprised if you catch yourself licking the plate!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Overall, Chow is a great place to have as a staple restaurant for your daily dining pleasure and to catch up with friends and family. The prices are amazingly reasonable for the quality of food you get. All of my guests to the Bay Area begin their stay with a good meal at Chow. It definitely sets them up for an enjoyable time in 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/mimi.jpg\" alt=\"Mimi\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mimi\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Agent\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Firefly\u003cbr>\n\u003cstrong>Reviewed Chow:\u003c/strong> Thursday, December 29, 2005\u003c/p>\n\u003cp>We arrived at the restaurant at about 7:00pm and were seated immediately. We could have sat at the entrance, which is a long and narrow area with tables, or at the wood paneled bar on bar stools on the opposite side. We chose a small table in the back of the restaurant in the main dining room in a corner where it was warm and felt cozier. The weather was miserable, cold, and rainy.\u003c/p>\n\u003cp>The interior had warm wood floors, square and round wood tables, cafe chairs, a large bar area with a counter and bar stools, and wainscoting throughout the restaurant. The walls were painted a medium shade of green, giving it an easy surface for the contemporary art that was vibrant and fun. The paintings were in the figurative style with scenes of everyday life. They were fun to look at and added to the energy of the restaurant. The restaurant was bustling with the sounds of the patrons and the dull thumping of the disco music echoing out of their sound system. It seems that 80s music is back in vogue.\u003c/p>\n\u003cp>Water was brought to our table immediately with rolled silverware and napkin that was placed in a tin can by a bus person. Our waiter came by shortly thereafter, asking us if we wanted to order some wine. We decided to pick something from their wine-by-the-glass menu. After a brief conversation with the waiter we decided on two glasses of white wine. The Hitaire, a French Sauvignon Blanc, was crisp and dry. I think it had a bit of a peppery flavor. The Marasanne/Viognier, a medium-bodied Chardonnay-style wine, had a rounded and citrusy quality to it. They were tasty wines and complemented our food.\u003c/p>\n\u003cp>We ordered a salad of red beets, arugula, and orange that was lightly dressed and had a very mild peppery taste. The salad came with toast with a goat cheese spread. Altogether a great combination, the richness of the goat cheese with the clean taste of the salad. The Brussels sprouts soup made in a cream sauce with a hint of lemon was yummy.\u003c/p>\n\u003cp>The main course was the special of grilled ono, mashed potatoes, and a Brussels sprouts-apple confit of sorts. The fish was just a tad over-cooked, but still moist and flaky. Mashed potatoes were creamy, and the confit crispy and crunchy. The fish was a substantial piece that I couldn’t finish and opted to take home. The cheese lasagna was excellent but not what I expected. The noodles tasted like homemade pasta. They were large folded sheets filled with cheese and topped with a light and tasty tomato sauce. Not the usual heavy lasagna. Light and somewhat delicate.\u003c/p>\n\u003cp>We shared a warm chocolate cake with chocolate sauce and vanilla ice cream. The cake was light and fluffy. A great dessert to complete our meal.\u003c/p>\n\u003cp>I had a great overall experience at Chow. The staff was friendly and attentive, the food had a homemade quality with the freshest ingredients, and the atmosphere was lively and buzzing with excitement. The noise level was high and made it difficult to talk later in the evening when the restaurant was packed. That wouldn’t stop me from going back or recommending it to my friends. When life gets boring better get going to Chow….\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/ron.jpg\" alt=\"Ron\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Ron\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Episcopal Priest\u003cbr>\n\u003cstrong>Location:\u003c/strong> Dublin\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cha Cha Cha\u003cbr>\n\u003cstrong>Reviewed Chow:\u003c/strong> Saturday, January 7, 2006\u003c/p>\n\u003cp>I believe that Chow is the kind of restaurant that has that \u003ci>Cheers\u003c/i> kind of feeling. You know, “Everybody knows your name!” If I were a local, I imagine that I could feel right at home as the atmosphere is very relaxed and the bill of fare is hearty! But the fact is, I’m not a local and while this restaurant is good, East Bay residents may only want to venture to it because they’re in the area — they should not go out of their way to venture to this San Francisco eating establishment. Chow serves up an eclectic assortment of food at reasonable prices considering the portions. Everything from pizza, salad, sandwiches, and a variety of noodles seems to set Chow apart from your run-of-the-mill, moderately-priced eatery.\u003c/p>\n\u003cp>However, the verdict is still out on Chow, at least for me. While my eight-year-old, Joshua, loved the experience (how often do you get to ride with Dad on the BART and go to a restaurant you’ve never been to and eat food very appealing to you?), my meal was good but not very memorable. I enjoyed the fact that I saw a wide variety of people at Chow. Twenty, thirty, forty, even fifty-something people sat at the tables and engaged in heavy conversation along with the meal. This made for a loud atmosphere…so loud in fact, that I couldn’t tell if the television which sits atop the bar area was even on! Add to that the uncomfortable seating, and the mediocre service I received and I’m left with very mixed feelings.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Truth is I want to like Chow. And I’m convinced that if I lived closer I probably would grow to love this establishment. But this is a place I would not go out of the way to eat at. That alone doesn’t make Chow a bad place, just not an outstanding place. And I must admit that being able to purchase a meal under ten dollars (just barely) and walk away feeling content is worth the price of admission. There are one too many places where you pay for a meal and wonder what you paid for. That’s not the Chow experience. The next time I’m in the area I’ll need to give it the acid test: my wife’s opinion! We enjoy going to the city and should she give it the green light for a try, then I’m sure we’ll be back…and not alone, but with an army of hungry East Bay folks who we call friends!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n215 Church Street (at 14th Street)\r\nSan Francisco, CA 94114\r\n\u003cstrong>Phone:\u003c/strong> 415-552-2469\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Neighborhood Comfort Food\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2006",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chow: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=83\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/\" 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/chow16.jpg\" alt=\"Chow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chow19.jpg\" alt=\"Chow\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chow13.jpg\" alt=\"Chow\" hspace=\"3\">\u003cbr>\nCheese Lasagna; Grilled Chicken with Mashed Potatoes, Green Beans, and Cranberry Compote; Ginger Spice Cake with Pumpkin 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/darron.jpg\" alt=\"Darron\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Darron\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> IT Program Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chow\u003cbr>\n\u003cstrong>Reviewed Chow:\u003c/strong> Friday, January 6, 2006\u003c/p>\n\u003cp>Chow is a bustling neighborhood restaurant nestled in a small row of local stores at the beginning of the Castro district in San Francisco. As soon as you enter into the restaurant, you have a feeling of belonging. The host or hostess greets you with a warm smile. The wait time for a table is no more than 15 – 20 minutes and the host or hostess is more than happy to allow you to shop at the stores next door and will come and get you when your table is ready. Two large window tables in the front of the restaurant entice walking traffic to enter and enjoy a well-prepared meal with friends from the neighborhood. Once seated, you can peruse the eclectic artwork on the walls from local artists while listening to 70’s, 80’s, and 90’s era music. The atmosphere is warm, cozy, relaxing, and definitely not pretentious. The servers are prompt in getting drink orders and allow you enough time to review the menu’s wide range of American, Italian, and Asian dishes that include: daily sandwiches, starters, salads, pastas, noodles, wood-baked entrees, and grilled and roasted meats. The wine and beer lists are large enough to feature local wineries and breweries without overwhelming you.\u003c/p>\n\u003cp>I came with friends and family, and we ordered the nacho platter and dumplings to start. The dumplings were perfectly tender and the flavor of the pork stuffing was not overdone. The soy sauce dressing nicely complemented the dumplings and brought out the flavor of the pork stuffing. The nachos were unique in that the chips were dipped in a red enchilada-like sauce and then topped with black beans, sour cream, guacamole, cilantro, tomatoes, lettuce, and red onions. I felt the sauce made the nachos a little soggy and the lettuce was a less flavorful iceberg variety. I ordered the chicken and mashed potatoes entrée. The chicken was grilled to perfection. The skin was perfectly crisp, yet the meat was tender and juicy. The thighbone was removed which made it easier to eat with a knife. The mashed potatoes were buttery and captured the chicken juices perfectly. The green beans were well cooked and maintained their crunch. The cranberry compote complemented the chicken nicely. For dessert, I had Chow’s famous ginger spice cake with pumpkin ice cream. This is a little taste of heaven! The cake is warmed in the oven and drizzled with a very light caramel sauce. The cake is very most and the spices and ginger are perfectly matched. The pumpkin ice cream brings out the flavor of the spice cake and is an amazing complement. This dessert is definitely one that you will have a hard time sharing with others. And don’t be surprised if you catch yourself licking the plate!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, Chow is a great place to have as a staple restaurant for your daily dining pleasure and to catch up with friends and family. The prices are amazingly reasonable for the quality of food you get. All of my guests to the Bay Area begin their stay with a good meal at Chow. It definitely sets them up for an enjoyable time in 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/mimi.jpg\" alt=\"Mimi\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Mimi\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Real Estate Agent\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Firefly\u003cbr>\n\u003cstrong>Reviewed Chow:\u003c/strong> Thursday, December 29, 2005\u003c/p>\n\u003cp>We arrived at the restaurant at about 7:00pm and were seated immediately. We could have sat at the entrance, which is a long and narrow area with tables, or at the wood paneled bar on bar stools on the opposite side. We chose a small table in the back of the restaurant in the main dining room in a corner where it was warm and felt cozier. The weather was miserable, cold, and rainy.\u003c/p>\n\u003cp>The interior had warm wood floors, square and round wood tables, cafe chairs, a large bar area with a counter and bar stools, and wainscoting throughout the restaurant. The walls were painted a medium shade of green, giving it an easy surface for the contemporary art that was vibrant and fun. The paintings were in the figurative style with scenes of everyday life. They were fun to look at and added to the energy of the restaurant. The restaurant was bustling with the sounds of the patrons and the dull thumping of the disco music echoing out of their sound system. It seems that 80s music is back in vogue.\u003c/p>\n\u003cp>Water was brought to our table immediately with rolled silverware and napkin that was placed in a tin can by a bus person. Our waiter came by shortly thereafter, asking us if we wanted to order some wine. We decided to pick something from their wine-by-the-glass menu. After a brief conversation with the waiter we decided on two glasses of white wine. The Hitaire, a French Sauvignon Blanc, was crisp and dry. I think it had a bit of a peppery flavor. The Marasanne/Viognier, a medium-bodied Chardonnay-style wine, had a rounded and citrusy quality to it. They were tasty wines and complemented our food.\u003c/p>\n\u003cp>We ordered a salad of red beets, arugula, and orange that was lightly dressed and had a very mild peppery taste. The salad came with toast with a goat cheese spread. Altogether a great combination, the richness of the goat cheese with the clean taste of the salad. The Brussels sprouts soup made in a cream sauce with a hint of lemon was yummy.\u003c/p>\n\u003cp>The main course was the special of grilled ono, mashed potatoes, and a Brussels sprouts-apple confit of sorts. The fish was just a tad over-cooked, but still moist and flaky. Mashed potatoes were creamy, and the confit crispy and crunchy. The fish was a substantial piece that I couldn’t finish and opted to take home. The cheese lasagna was excellent but not what I expected. The noodles tasted like homemade pasta. They were large folded sheets filled with cheese and topped with a light and tasty tomato sauce. Not the usual heavy lasagna. Light and somewhat delicate.\u003c/p>\n\u003cp>We shared a warm chocolate cake with chocolate sauce and vanilla ice cream. The cake was light and fluffy. A great dessert to complete our meal.\u003c/p>\n\u003cp>I had a great overall experience at Chow. The staff was friendly and attentive, the food had a homemade quality with the freshest ingredients, and the atmosphere was lively and buzzing with excitement. The noise level was high and made it difficult to talk later in the evening when the restaurant was packed. That wouldn’t stop me from going back or recommending it to my friends. When life gets boring better get going to Chow….\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/ron.jpg\" alt=\"Ron\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Ron\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Episcopal Priest\u003cbr>\n\u003cstrong>Location:\u003c/strong> Dublin\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Cha Cha Cha\u003cbr>\n\u003cstrong>Reviewed Chow:\u003c/strong> Saturday, January 7, 2006\u003c/p>\n\u003cp>I believe that Chow is the kind of restaurant that has that \u003ci>Cheers\u003c/i> kind of feeling. You know, “Everybody knows your name!” If I were a local, I imagine that I could feel right at home as the atmosphere is very relaxed and the bill of fare is hearty! But the fact is, I’m not a local and while this restaurant is good, East Bay residents may only want to venture to it because they’re in the area — they should not go out of their way to venture to this San Francisco eating establishment. Chow serves up an eclectic assortment of food at reasonable prices considering the portions. Everything from pizza, salad, sandwiches, and a variety of noodles seems to set Chow apart from your run-of-the-mill, moderately-priced eatery.\u003c/p>\n\u003cp>However, the verdict is still out on Chow, at least for me. While my eight-year-old, Joshua, loved the experience (how often do you get to ride with Dad on the BART and go to a restaurant you’ve never been to and eat food very appealing to you?), my meal was good but not very memorable. I enjoyed the fact that I saw a wide variety of people at Chow. Twenty, thirty, forty, even fifty-something people sat at the tables and engaged in heavy conversation along with the meal. This made for a loud atmosphere…so loud in fact, that I couldn’t tell if the television which sits atop the bar area was even on! Add to that the uncomfortable seating, and the mediocre service I received and I’m left with very mixed feelings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Truth is I want to like Chow. And I’m convinced that if I lived closer I probably would grow to love this establishment. But this is a place I would not go out of the way to eat at. That alone doesn’t make Chow a bad place, just not an outstanding place. And I must admit that being able to purchase a meal under ten dollars (just barely) and walk away feeling content is worth the price of admission. There are one too many places where you pay for a meal and wonder what you paid for. That’s not the Chow experience. The next time I’m in the area I’ll need to give it the acid test: my wife’s opinion! We enjoy going to the city and should she give it the green light for a try, then I’m sure we’ll be back…and not alone, but with an army of hungry East Bay folks who we call friends!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s episode 9 (#109) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594061883785/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>1) \u003cstrong>Pisces\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=74\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=77\">reviews\u003c/a> | [CLOSED] \u003c/p>\n\u003cp>2) \u003cstrong>Anh Hong Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=75\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=78\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Aziza\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=76\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=79\">reviews\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>Gregory is a self-admitted food snob. He’s proud of his discriminating palate and searches for restaurants that only use the freshest ingredients. We were all surprised when he tore into Anh Hong about the freshness of the vegetables because that’s their specialty. Ah…to each his own. I was a little concerned that diminutive, sweet Shelley wouldn’t get a word in edgewise with all of us, but she was authoritative and talkative. Having just returned from a trip to Morocco, she was the perfect person to review Gregory’s Moroccan pick, Aziza. Tova showed up in the green room before the show with the best wardrobe. I wanted to wear all the coats she brought and she wanted to wear my fake eyelashes! She looked great and was full of energy (and opinions). Shelley and Tova actually live within blocks of one another so they’ve already planned to get together.\u003c/p>\n\u003cp>\u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb>2004 Redbank Winery, “The Widow Jones” Viognier, King Valley, Victoria, Australia $16\u003c/b>\u003cbr>\nAnn Jones, a colorful character of King Valley lore, ran a hotel in the 1880s and threw a legendary party for a gang of outlaws. Must have been some bash since a wine is now named after the femme fatale. This Viognier is fleshy and full with floral and spice notes and flavors of tangerine and juicy melon.\u003c/p>\n\u003cp>\u003cb>Sponsor Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>2004 Five Rivers Winery Pinot Noir, Santa Barbara County, California $12\u003c/b>\u003cbr>\nSilky, fruit-driven Pinot is pleasure in a bottle but you rarely find it priced so affordably. Complex and classy, this wine easily matches versions costing twice as much. Pour it alongside pork tenderloin roasted with sliced plums and a sprig of fresh lavender.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s episode 9 (#109) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594061883785/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>1) \u003cstrong>Pisces\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=74\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=77\">reviews\u003c/a> | [CLOSED] \u003c/p>\n\u003cp>2) \u003cstrong>Anh Hong Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=75\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=78\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Aziza\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=76\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=79\">reviews\u003c/a> | [CLOSED] \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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>Gregory is a self-admitted food snob. He’s proud of his discriminating palate and searches for restaurants that only use the freshest ingredients. We were all surprised when he tore into Anh Hong about the freshness of the vegetables because that’s their specialty. Ah…to each his own. I was a little concerned that diminutive, sweet Shelley wouldn’t get a word in edgewise with all of us, but she was authoritative and talkative. Having just returned from a trip to Morocco, she was the perfect person to review Gregory’s Moroccan pick, Aziza. Tova showed up in the green room before the show with the best wardrobe. I wanted to wear all the coats she brought and she wanted to wear my fake eyelashes! She looked great and was full of energy (and opinions). Shelley and Tova actually live within blocks of one another so they’ve already planned to get together.\u003c/p>\n\u003cp>\u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb>2004 Redbank Winery, “The Widow Jones” Viognier, King Valley, Victoria, Australia $16\u003c/b>\u003cbr>\nAnn Jones, a colorful character of King Valley lore, ran a hotel in the 1880s and threw a legendary party for a gang of outlaws. Must have been some bash since a wine is now named after the femme fatale. This Viognier is fleshy and full with floral and spice notes and flavors of tangerine and juicy melon.\u003c/p>\n\u003cp>\u003cb>Sponsor Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>2004 Five Rivers Winery Pinot Noir, Santa Barbara County, California $12\u003c/b>\u003cbr>\nSilky, fruit-driven Pinot is pleasure in a bottle but you rarely find it priced so affordably. Complex and classy, this wine easily matches versions costing twice as much. Pour it alongside pork tenderloin roasted with sliced plums and a sprig of fresh lavender.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pisces Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=77\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594061883785/\">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/pisces6.jpg\" alt=\"Pisces Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pisces9.jpg\" alt=\"Pisces Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pisces12.jpg\" alt=\"Pisces Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pisces4.jpg\" alt=\"Pisces Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pisces10.jpg\" alt=\"Pisces Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pisces11.jpg\" alt=\"Pisces Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1190 California Drive (at Broadway)\u003cbr>\nBurlingame, CA 94010\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.0625,-95.677068&sspn=97.718465,111.796875&hl=en&q=pisces+restaurant+ca&cid=37062500,-95677068,3458546514277088217&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), free parking lot, paid parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-401-7500\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.piscesrestaurant.com\">www.piscesrestaurant.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Aqua Development Corporation\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Dmitry Elperin\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California Seafood Cuisine with French Influence and a Mediterranean Touch\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Monkfish, Lobster Salad\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25 for the first bottle, $30 for the second bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 5:30pm-9:00pm\u003cbr>\nWednesday: 5:30pm-9:00pm\u003cbr>\nThursday: 5:30pm-9:00pm\u003cbr>\nFriday: 5:30pm-9:30pm\u003cbr>\nSaturday: 5:30pm-9:30pm\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes, between 5:30pm and 6:00pm only\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 and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, anytime in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes\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\n1190 California Drive (at Broadway)\r\nBurlingame, CA 94010\r\n\u003ca href=\"http://maps.google.com/maps?sll=37.0625,-95.677068&sspn=97.718465,111.796875&hl=en&q=pisces+restaurant+ca&cid=37062500,-95677068,3458546514277088217&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 650-401-7500\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.piscesrestaurant.com\">www.piscesrestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> California Seafood Cuisine with French Influence and a Mediterranean Touch\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=77\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pisces Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=77\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594061883785/\">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/pisces6.jpg\" alt=\"Pisces Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pisces9.jpg\" alt=\"Pisces Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pisces12.jpg\" alt=\"Pisces Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pisces4.jpg\" alt=\"Pisces Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pisces10.jpg\" alt=\"Pisces Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pisces11.jpg\" alt=\"Pisces Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1190 California Drive (at Broadway)\u003cbr>\nBurlingame, CA 94010\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.0625,-95.677068&sspn=97.718465,111.796875&hl=en&q=pisces+restaurant+ca&cid=37062500,-95677068,3458546514277088217&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), free parking lot, paid parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 650-401-7500\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.piscesrestaurant.com\">www.piscesrestaurant.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> Aqua Development Corporation\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Dmitry Elperin\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California Seafood Cuisine with French Influence and a Mediterranean Touch\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Monkfish, Lobster Salad\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25 for the first bottle, $30 for the second bottle\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 5:30pm-9:00pm\u003cbr>\nWednesday: 5:30pm-9:00pm\u003cbr>\nThursday: 5:30pm-9:00pm\u003cbr>\nFriday: 5:30pm-9:30pm\u003cbr>\nSaturday: 5:30pm-9:30pm\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes, between 5:30pm and 6:00pm only\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 and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, anytime in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes\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>Pisces: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=74\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594061883785/\">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/pisces3.jpg\" alt=\"Pisces\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pisces2.jpg\" alt=\"Pisces\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pisces1.jpg\" alt=\"Pisces\" hspace=\"3\">\u003cbr>\nRoasted Monkfish with Brandade Ravioli and Saffron Bouillon; Cabbage-Wrapped Steamed Salmon with Rock Shrimps in a Riesling Butter Sauce and Three Delicate Raviolis in a Light Broth; Molten Chocolate Cake with Coffee 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/shelley.jpg\" alt=\"Shelley\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Shelley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Homemaker, volunteer, former marketing executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pisces\u003cbr>\n\u003cstrong>Reviewed Pisces:\u003c/strong> Wednesday, December 6, 2005\u003c/p>\n\u003cp>My husband and I met friends from the South Bay at Pisces because it was the perfect “half-way point,” but we enjoyed it so much we returned soon after. We hadn’t been back, though, and since we heard there’d been changes, were happy to have a reason to return.\u003c/p>\n\u003cp>We walk to many restaurants in the city so we’re spoiled, but the drive to Burlingame was easy. You can see the bright blue neon fish that marks Pisces the moment you leave the freeway, and it puts you in a mood for fun. We also loved the fish drawing on the sidewalk at the entrance and mysterious shimmering fish chasing one another’s tail around it in a circle of light. The place was hopping, and we had to circumvent the knot of people at the jammed bar right near the entrance. For those of us who love rail travel in Europe and elsewhere, it gave us the same buzz of expectation you feel as you walk to your place in the dining car. You’re off on a travel or, in this case, culinary adventure.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pisces is in an old railway depot. The room is simple and tasteful, almost as streamlined as the TGV or the Japanese shinkansen with white tablecloths on two rows of tables down the long sides. It’s filled with windows on either side with a mix of interesting, subdued oil painting, framed posters, and fabulous floral arrangements punctuating the room here and there in warm rich colors that set off the cool beige walls. Best of all are the wood planked benches along one side, filled now with diners.\u003c/p>\n\u003cp>Despite the impatience waiting commuters must have felt, there’s no sense of urgency here and we had plenty of time to consider the mostly seafood menu. Seafood is a healthy alternative and we liked the fact that the dishes are creative, combining favorite fish like salmon and more unusual, difficult fish to prepare — like skate and monkfish — with interesting touches. It took us a while to decide since we wanted to taste as many dishes as possible and everything sounded wonderful.\u003c/p>\n\u003cp>The fritto misto was served in an unusual, asymmetric white bowl. The sunchoke and black trumpet mushroom soup, irresistible because we don’t see it often, was well worth the try, and the crab cakes were classic and satisfying.\u003c/p>\n\u003cp>Another “fun” point: Suddenly a commuter train roars by the window in a blur of light. Not too often. Only two fast ones and one slow one while we were there, but it makes you remember where you are and the clever adaptive use of a commonplace space.\u003c/p>\n\u003cp>Our main courses were beautifully presented, and portions were satisfying without overwhelming. The steamed clams were made hearty and filling with the addition of savory chorizo and the texture enhanced with pieces of grilled bread. The bread, by the way, was served warm and crunchy which is a plus in any restaurant. The guest who chose the cabbage-wrapped steamed salmon was amazed at its artistry and remarked that it must have taken someone a long time to prepare. The roasted monkfish was served in a saffron bouillon, which gave the meaty fish an exotic “kick,” and the skate, quite hard to cook right, was very palatable. By the time we had finished entrees and the sautéed Broccolini and green bean sides, we had little room for dessert. We shared a heavenly molten chocolate cake with subtle coffee ice cream and caramel, so meltingly good it made us wish we had saved more room.\u003c/p>\n\u003cp>The selective wine list leans toward whites, as would be expected, and towards California wine in general, but our Valange Pouilly Fuisse was the perfect enhancement to dinner.\u003c/p>\n\u003cp>Neither fusion or small plates, boringly basic or “over the top,” Pisces is serious about trying creative preparations with new ingredients that still “work” and could become new classics. Whether you can walk there, take the freeway or the train, or hop a flying fish, it’s worth a try. How soon will we be back? For lazy “city folk” like us, only our horoscope knows for sure.\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/tova.jpg\" alt=\"Tova\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Tova\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Inside Sales Representative\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Anh Hong\u003cbr>\n\u003cstrong>Reviewed Pisces:\u003c/strong> Thursday, December 8, 2005\u003c/p>\n\u003cp>For the appetizer, we all split the ahi tuna tartar with chive flowers. It came with two small pieces of toasted bread about 3-inches long and about 1/16-inch thick. The tuna had too much pepper in it, I thought. I asked for more of the toast points and they gladly brought more out. That was $14 and had about two tablespoons of ahi. Then one of us had the romaine salad for $9. There were about eight small leaves of romaine from the heart, and it had about a tablespoon of crumbled blue cheese on it. We were a little surprised at how meager it looked. However, the taste of the dressing was good because they crushed the blue cheese in with the dressing, so the cheese was an integral part of the dressing.\u003c/p>\n\u003cp>Two of us ordered the roasted monkfish with brandade ravioli in a light, clear saffron broth ($20), and the other had the cabbage-wrapped steamed salmon with rock shrimps in a Riesling butter sauce. The monkfish was dry and hard and flavorless. Chez Michel (now Gary Danko’s) had that down, and it was the poor man’s lobster there. This was a thin piece, which was way overcooked with some paprika on the outside of it to give it color, and it was on top of three delicate raviolis and then in the light broth. The raviolis were good. The fish I did not finish. My friend Lilli, who had the salmon, thought it was overcooked, but I thought it was perfectly cooked. It’s strange because it’s a block of salmon, which was then cut into three pieces, so it’s difficult to not have the edges a little more well done than the center. It was odd though, because I did not see any rock shrimp on the plate. It was like three blocks of salmon about 2-inches long and 1-inch thick with a thin piece of steamed cabbage on the outside.\u003c/p>\n\u003cp>We ordered two side dishes, the Broccolini with garlic ($5) and the frites ($5). The Broccolini was only about one cup though — very, very small portion. It was almost a joke when they brought it out. You could finish it in four bites. The frites were good, but again, small in size. They filled a small 12-oz parfait glass and did not go past the top. We tried to order more and they told us they were out of them at 8:30PM.\u003c/p>\n\u003cp>I had a glass of Zinfandel, which was $9 a glass — it was pretty good. I also had a Grey Goose Orange martini with Cointreau and cranberry. That was served up in a chilled martini glass and was $7.75. It was delish. I thought it was great that they were willing to give us a taste of the wine before we ordered the glass. However, their selections of wine by the bottle were outrageous and were three times the cost of the wine if you purchased it outside at a store. At most places it’s double, but this was triple. For instance, a bottle that would normally cost $19 at Whole Foods was $69. Imagine what our bill would have been if we had a bottle of wine and not just the glass of wine.\u003c/p>\n\u003cp>I rate the portion size as “good,” not “excellent,” because I think the Brocollini and frites serving should have been larger. The monkfish was so bad, I didn’t even finish all of it. The salmon was just those three blocks and it looked awkward on the plate. The tuna tartare and salad were also quite small. I mean, for $9, a salad should be more than eight small hearts of romaine leaves.\u003c/p>\n\u003cp>We discussed the quality of the food at the table. We all concurred and gave them a rating of five out of ten. It just wasn’t great. Now, if I worked at a company near the restaurant and had corporate guests, I guess it’s okay if you know what to order. But when city folk come ‘a knockin,’ you better make it right. If Jean-Claude from Aqua Dev. knew that the monkfish was so horrific, he’d be down there for two weeks riding their ass. I might tell him after the show airs. It was absolutely horrific and dry. Frozen fish sticks have a lighter consistency and more flavor than that fish.\u003c/p>\n\u003cp>The service was only poor/fair. I sat at the bar waiting for my friends who were twenty minutes late ’cause the baby threw up on my friend and all over himself. It took the bartender fifteen minutes to acknowledge me. He was swamped and the only bartender for the restaurant. However, as soon as my friends arrived, they gave us the table straight away. The bartender was our waiter because they were short-staffed. The drinks were brought to the table in five minutes, which was good. The appetizers came in ten minutes. Bread came right away and there was good butter, by the way! The entrees, however, took another forty minutes to come out. We were stunned at how long it took the kitchen to do that. I think they must have cooked our monkfish, kept it under the lights for warmth, and then cooked the salmon, and that’s why the monkfish was so damn overcooked and tough.\u003c/p>\n\u003cp>In terms of the décor, it’s an interesting little space with creativity in the use of space. It’s right by the train tracks, so it gives you the feeling that you are in a train station going somewhere. The light wood and other colors work well with the velvet curtains. It’s got some wall booth type of seating along the side of the wall, which were comfortable. However, it’s directly next to the train tracks and the noise is loud because of the ceiling height.\u003c/p>\n\u003cp>In conclusion, I won’t go back there. Like I said before, if you have the company paying for it, and if you were in Topeka, KS, and it’s the only game in town, you’d be thrilled to find this place. But when you have the selection of restaurants in the Bay Area like we have, I say go elsewhere. Shoot, I go to Aqua on California all the time and it’s consistent as can be! Same prices too!\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/gregory.jpg\" alt=\"Gregory\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Gregory\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Agent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aziza\u003cbr>\n\u003cstrong>Reviewed Pisces:\u003c/strong> Saturday, December 3, 2005\u003c/p>\n\u003cp>The Bay Area has many great restaurants and Pisces in not one of them. It’s not that the food is bad; it just isn’t very good. It’s expensive and there isn’t a whole lot of it. Some of the dishes had good qualities, but not a single dish was great.\u003c/p>\n\u003cp>Tuna Tartar had a lovely, melt in your mouth texture that was almost creamy and contrasted well with the crunchy crostini. The tuna itself was bland and boring and could have used something (a pinch of salt, a kick of spice) to bring out the flavor.\u003c/p>\n\u003cp>Sturgeon had a pleasant, firm texture and a subtle smokey flavor. This was the most well prepared dish I had. Still, there was no wow moment, no revelation, no culinary epiphany. This was high point of the evening, and it was merely passable.\u003c/p>\n\u003cp>Skate Wings had tender, flakey flesh with a well-browned crust. Yet the Grenobloise sauce disguised the flavor of the fish. The chef used far too many capers, which overwhelmed the dish with an extremely strong sour taste.\u003c/p>\n\u003cp>Roasted Winter Vegetables were awful. A tiny portion of overcooked, over seasoned veggies. These are vegetables for people who don’t like vegetables. As one who loves vegetables, I found them limp and tasteless. At a restaurant of this price range, located in the produce Mecca that is California, serving vegetables like these is inexcusable.\u003c/p>\n\u003cp>Décor was simple: beige, long and narrow. There was a subtle maritime theme; the lights were reminiscent of kelp and the interior reminded me of a boat. The atmosphere was somewhere in limbo between coffee shop and Gary Danko. I didn’t feel transported or relaxed like I do at other restaurants. Tablecloths were covered in paper. Nice walls, beige hotel-like carpeting. Attentive service combined with the oblivion of a coffee shop waitress. Some folks were in evening gowns and suits, while others were in jeans. Ultimately, it’s pretty boring and run-of-the-mil. It was nothing special, but not uncomfortable.\u003c/p>\n\u003cp>Service was extremely attentive. In fact, it was too attentive and crossed the line into intrusive. I don’t need to be asked how my meal is three times, by server, busser and manager, all while I’m trying to eat. I don’t need to be asked if I want another drink three times either. Good service predicts your needs without intruding on your meal. Instead, we got attentive service with the oblivion of a coffee shop waitress. For a restaurant in this price range, the performance was amateurish.\u003c/p>\n\u003cp>I have no qualms about spending $100 on dinner for two. I love food and I adore a good restaurant. Yet there are so many restaurants in the Bay Area that are superior to Pisces; restaurants that are not hanging on the coattails of a parent restaurant conglomerate.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The dishes at Pisces were at best, passable and at worst, laughable. Pisces may get by in Burlingame, but it would not last a week in the city. Any true Bay Area foodie will be disappointed with the food, amused by the service, and outraged when the bill arrives.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1190 California Drive (at Broadway)\r\nBurlingame, CA 94010\r\n\u003cstrong>Phone:\u003c/strong> 650-401-7500\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.piscesrestaurant.com\">www.piscesrestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> California Seafood Cuisine with French Influence and a Mediterranean Touch\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pisces: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=74\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594061883785/\">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/pisces3.jpg\" alt=\"Pisces\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pisces2.jpg\" alt=\"Pisces\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/pisces1.jpg\" alt=\"Pisces\" hspace=\"3\">\u003cbr>\nRoasted Monkfish with Brandade Ravioli and Saffron Bouillon; Cabbage-Wrapped Steamed Salmon with Rock Shrimps in a Riesling Butter Sauce and Three Delicate Raviolis in a Light Broth; Molten Chocolate Cake with Coffee 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/shelley.jpg\" alt=\"Shelley\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Shelley\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Homemaker, volunteer, former marketing executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pisces\u003cbr>\n\u003cstrong>Reviewed Pisces:\u003c/strong> Wednesday, December 6, 2005\u003c/p>\n\u003cp>My husband and I met friends from the South Bay at Pisces because it was the perfect “half-way point,” but we enjoyed it so much we returned soon after. We hadn’t been back, though, and since we heard there’d been changes, were happy to have a reason to return.\u003c/p>\n\u003cp>We walk to many restaurants in the city so we’re spoiled, but the drive to Burlingame was easy. You can see the bright blue neon fish that marks Pisces the moment you leave the freeway, and it puts you in a mood for fun. We also loved the fish drawing on the sidewalk at the entrance and mysterious shimmering fish chasing one another’s tail around it in a circle of light. The place was hopping, and we had to circumvent the knot of people at the jammed bar right near the entrance. For those of us who love rail travel in Europe and elsewhere, it gave us the same buzz of expectation you feel as you walk to your place in the dining car. You’re off on a travel or, in this case, culinary adventure.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pisces is in an old railway depot. The room is simple and tasteful, almost as streamlined as the TGV or the Japanese shinkansen with white tablecloths on two rows of tables down the long sides. It’s filled with windows on either side with a mix of interesting, subdued oil painting, framed posters, and fabulous floral arrangements punctuating the room here and there in warm rich colors that set off the cool beige walls. Best of all are the wood planked benches along one side, filled now with diners.\u003c/p>\n\u003cp>Despite the impatience waiting commuters must have felt, there’s no sense of urgency here and we had plenty of time to consider the mostly seafood menu. Seafood is a healthy alternative and we liked the fact that the dishes are creative, combining favorite fish like salmon and more unusual, difficult fish to prepare — like skate and monkfish — with interesting touches. It took us a while to decide since we wanted to taste as many dishes as possible and everything sounded wonderful.\u003c/p>\n\u003cp>The fritto misto was served in an unusual, asymmetric white bowl. The sunchoke and black trumpet mushroom soup, irresistible because we don’t see it often, was well worth the try, and the crab cakes were classic and satisfying.\u003c/p>\n\u003cp>Another “fun” point: Suddenly a commuter train roars by the window in a blur of light. Not too often. Only two fast ones and one slow one while we were there, but it makes you remember where you are and the clever adaptive use of a commonplace space.\u003c/p>\n\u003cp>Our main courses were beautifully presented, and portions were satisfying without overwhelming. The steamed clams were made hearty and filling with the addition of savory chorizo and the texture enhanced with pieces of grilled bread. The bread, by the way, was served warm and crunchy which is a plus in any restaurant. The guest who chose the cabbage-wrapped steamed salmon was amazed at its artistry and remarked that it must have taken someone a long time to prepare. The roasted monkfish was served in a saffron bouillon, which gave the meaty fish an exotic “kick,” and the skate, quite hard to cook right, was very palatable. By the time we had finished entrees and the sautéed Broccolini and green bean sides, we had little room for dessert. We shared a heavenly molten chocolate cake with subtle coffee ice cream and caramel, so meltingly good it made us wish we had saved more room.\u003c/p>\n\u003cp>The selective wine list leans toward whites, as would be expected, and towards California wine in general, but our Valange Pouilly Fuisse was the perfect enhancement to dinner.\u003c/p>\n\u003cp>Neither fusion or small plates, boringly basic or “over the top,” Pisces is serious about trying creative preparations with new ingredients that still “work” and could become new classics. Whether you can walk there, take the freeway or the train, or hop a flying fish, it’s worth a try. How soon will we be back? For lazy “city folk” like us, only our horoscope knows for sure.\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/tova.jpg\" alt=\"Tova\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Tova\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Inside Sales Representative\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Anh Hong\u003cbr>\n\u003cstrong>Reviewed Pisces:\u003c/strong> Thursday, December 8, 2005\u003c/p>\n\u003cp>For the appetizer, we all split the ahi tuna tartar with chive flowers. It came with two small pieces of toasted bread about 3-inches long and about 1/16-inch thick. The tuna had too much pepper in it, I thought. I asked for more of the toast points and they gladly brought more out. That was $14 and had about two tablespoons of ahi. Then one of us had the romaine salad for $9. There were about eight small leaves of romaine from the heart, and it had about a tablespoon of crumbled blue cheese on it. We were a little surprised at how meager it looked. However, the taste of the dressing was good because they crushed the blue cheese in with the dressing, so the cheese was an integral part of the dressing.\u003c/p>\n\u003cp>Two of us ordered the roasted monkfish with brandade ravioli in a light, clear saffron broth ($20), and the other had the cabbage-wrapped steamed salmon with rock shrimps in a Riesling butter sauce. The monkfish was dry and hard and flavorless. Chez Michel (now Gary Danko’s) had that down, and it was the poor man’s lobster there. This was a thin piece, which was way overcooked with some paprika on the outside of it to give it color, and it was on top of three delicate raviolis and then in the light broth. The raviolis were good. The fish I did not finish. My friend Lilli, who had the salmon, thought it was overcooked, but I thought it was perfectly cooked. It’s strange because it’s a block of salmon, which was then cut into three pieces, so it’s difficult to not have the edges a little more well done than the center. It was odd though, because I did not see any rock shrimp on the plate. It was like three blocks of salmon about 2-inches long and 1-inch thick with a thin piece of steamed cabbage on the outside.\u003c/p>\n\u003cp>We ordered two side dishes, the Broccolini with garlic ($5) and the frites ($5). The Broccolini was only about one cup though — very, very small portion. It was almost a joke when they brought it out. You could finish it in four bites. The frites were good, but again, small in size. They filled a small 12-oz parfait glass and did not go past the top. We tried to order more and they told us they were out of them at 8:30PM.\u003c/p>\n\u003cp>I had a glass of Zinfandel, which was $9 a glass — it was pretty good. I also had a Grey Goose Orange martini with Cointreau and cranberry. That was served up in a chilled martini glass and was $7.75. It was delish. I thought it was great that they were willing to give us a taste of the wine before we ordered the glass. However, their selections of wine by the bottle were outrageous and were three times the cost of the wine if you purchased it outside at a store. At most places it’s double, but this was triple. For instance, a bottle that would normally cost $19 at Whole Foods was $69. Imagine what our bill would have been if we had a bottle of wine and not just the glass of wine.\u003c/p>\n\u003cp>I rate the portion size as “good,” not “excellent,” because I think the Brocollini and frites serving should have been larger. The monkfish was so bad, I didn’t even finish all of it. The salmon was just those three blocks and it looked awkward on the plate. The tuna tartare and salad were also quite small. I mean, for $9, a salad should be more than eight small hearts of romaine leaves.\u003c/p>\n\u003cp>We discussed the quality of the food at the table. We all concurred and gave them a rating of five out of ten. It just wasn’t great. Now, if I worked at a company near the restaurant and had corporate guests, I guess it’s okay if you know what to order. But when city folk come ‘a knockin,’ you better make it right. If Jean-Claude from Aqua Dev. knew that the monkfish was so horrific, he’d be down there for two weeks riding their ass. I might tell him after the show airs. It was absolutely horrific and dry. Frozen fish sticks have a lighter consistency and more flavor than that fish.\u003c/p>\n\u003cp>The service was only poor/fair. I sat at the bar waiting for my friends who were twenty minutes late ’cause the baby threw up on my friend and all over himself. It took the bartender fifteen minutes to acknowledge me. He was swamped and the only bartender for the restaurant. However, as soon as my friends arrived, they gave us the table straight away. The bartender was our waiter because they were short-staffed. The drinks were brought to the table in five minutes, which was good. The appetizers came in ten minutes. Bread came right away and there was good butter, by the way! The entrees, however, took another forty minutes to come out. We were stunned at how long it took the kitchen to do that. I think they must have cooked our monkfish, kept it under the lights for warmth, and then cooked the salmon, and that’s why the monkfish was so damn overcooked and tough.\u003c/p>\n\u003cp>In terms of the décor, it’s an interesting little space with creativity in the use of space. It’s right by the train tracks, so it gives you the feeling that you are in a train station going somewhere. The light wood and other colors work well with the velvet curtains. It’s got some wall booth type of seating along the side of the wall, which were comfortable. However, it’s directly next to the train tracks and the noise is loud because of the ceiling height.\u003c/p>\n\u003cp>In conclusion, I won’t go back there. Like I said before, if you have the company paying for it, and if you were in Topeka, KS, and it’s the only game in town, you’d be thrilled to find this place. But when you have the selection of restaurants in the Bay Area like we have, I say go elsewhere. Shoot, I go to Aqua on California all the time and it’s consistent as can be! Same prices too!\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/gregory.jpg\" alt=\"Gregory\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Gregory\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Insurance Agent\u003cbr>\n\u003cstrong>Location:\u003c/strong> Berkeley\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Aziza\u003cbr>\n\u003cstrong>Reviewed Pisces:\u003c/strong> Saturday, December 3, 2005\u003c/p>\n\u003cp>The Bay Area has many great restaurants and Pisces in not one of them. It’s not that the food is bad; it just isn’t very good. It’s expensive and there isn’t a whole lot of it. Some of the dishes had good qualities, but not a single dish was great.\u003c/p>\n\u003cp>Tuna Tartar had a lovely, melt in your mouth texture that was almost creamy and contrasted well with the crunchy crostini. The tuna itself was bland and boring and could have used something (a pinch of salt, a kick of spice) to bring out the flavor.\u003c/p>\n\u003cp>Sturgeon had a pleasant, firm texture and a subtle smokey flavor. This was the most well prepared dish I had. Still, there was no wow moment, no revelation, no culinary epiphany. This was high point of the evening, and it was merely passable.\u003c/p>\n\u003cp>Skate Wings had tender, flakey flesh with a well-browned crust. Yet the Grenobloise sauce disguised the flavor of the fish. The chef used far too many capers, which overwhelmed the dish with an extremely strong sour taste.\u003c/p>\n\u003cp>Roasted Winter Vegetables were awful. A tiny portion of overcooked, over seasoned veggies. These are vegetables for people who don’t like vegetables. As one who loves vegetables, I found them limp and tasteless. At a restaurant of this price range, located in the produce Mecca that is California, serving vegetables like these is inexcusable.\u003c/p>\n\u003cp>Décor was simple: beige, long and narrow. There was a subtle maritime theme; the lights were reminiscent of kelp and the interior reminded me of a boat. The atmosphere was somewhere in limbo between coffee shop and Gary Danko. I didn’t feel transported or relaxed like I do at other restaurants. Tablecloths were covered in paper. Nice walls, beige hotel-like carpeting. Attentive service combined with the oblivion of a coffee shop waitress. Some folks were in evening gowns and suits, while others were in jeans. Ultimately, it’s pretty boring and run-of-the-mil. It was nothing special, but not uncomfortable.\u003c/p>\n\u003cp>Service was extremely attentive. In fact, it was too attentive and crossed the line into intrusive. I don’t need to be asked how my meal is three times, by server, busser and manager, all while I’m trying to eat. I don’t need to be asked if I want another drink three times either. Good service predicts your needs without intruding on your meal. Instead, we got attentive service with the oblivion of a coffee shop waitress. For a restaurant in this price range, the performance was amateurish.\u003c/p>\n\u003cp>I have no qualms about spending $100 on dinner for two. I love food and I adore a good restaurant. Yet there are so many restaurants in the Bay Area that are superior to Pisces; restaurants that are not hanging on the coattails of a parent restaurant conglomerate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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