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"content": "\u003cp>\u003cstrong>Anh Hong: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=75\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594061883785/\" 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/anhhong7.jpg\" alt=\"Anh Hong\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/anhhong6.jpg\" alt=\"Anh Hong\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/anhhong10.jpg\" alt=\"Anh Hong\" hspace=\"3\">\u003cbr>\nCold Shrimp Rolls with Noodles; From the 7 Courses of Beef: thin slices of beautiful red beef ready to dip in hot vinegar with rice cakes and fresh greens; Imperial Rolls\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 Anh Hong:\u003c/strong> Tuesday, November 15, 2005\u003c/p>\n\u003cp>For appetizers, we had Cha Gio Anh Hong (Imperial rolls) for $8.95, the special shrimp and beef salad (comprised of green papaya, cilantro, shrimp, and special vinegar-marinated beef) for $9.50, Coi Cuon (fresh, cold Imperial rolls with shrimp, pork, vermicelli, and vegetables), for $5.50. For main courses, we had Thit Banh Hoi (BBQ pork with rice cake) for $9.95, Ga Nuong Banh Hoi (BBQ chicken with rice cake) for $9.95, and Tom Va Muc Nuong Vi (shrimp and squid marinated in lemon grass) for $17.95. For a side dish we had fresh greens, lettuces, carrots, sprouts, and fish sauce. There are also the rice papers that are given to you with a bowl of hot water. Dip them with your chopsticks in the hot water for about a minute and a half. They will become soft, and then you put your stuff, like the rice cake, pork, carrots, and greens, inside the softened rice paper. Then, you wrap it up and dip it in the fish sauce. You can also take the Imperial rolls (Cha Gio Anh Hong) and wrap them in lettuce and the herbs/sprouts/carrots and dip them in the fish sauce as well. You can have as many of those greens as you want. One of them is an herb, but I don’t know what it’s called. All the dishes we ordered were excellent and the portion size is huge!\u003c/p>\n\u003cp>The flavor of the food is intense and unique at Anh Hong. The Cha Gio is authentic and small like it should be. Many places like Tu Lan make them big to save time. You can tell that the oil they are fried in is clean, unlike at Tu Lan. Mostly, I like the food because it’s marinated and fresh. The pork has that spice in it that makes you crave it in the future. I think about it and go, “yummmy!” because it’s marinated and then grilled over a fire. Same with the chicken. The shrimp and squid marinated in lemongrass is grilled in front of you on a skillet type of thing. That dish should be heated a little more before it’s brought to the table.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For beverages, their house red is a Mondavi and costs $3.50 a glass or $20.00 for the bottle. You can also bring your own wine and pay a $5 corkage fee. Hey, with $20 bucks for a bottle of Mondavi wine, what do you think? That corkage is the best in town. The white wine isn’t to my liking as it’s a Chablis. Stick with the red. They also serve 33, the Vietnamese beer, for $3.50.\u003c/p>\n\u003cp>The wait staff doesn’t speak English well, if at all. Sometimes you have to get someone else to describe what you want. They know me in there, so my service is pretty consistent, but you must be patient — it’s not Chevy’s or McDonalds. It’s ethnic dining and along with that comes the needed patience. The restaurant is brightly lit and starkly decorated. If they upgraded the decor it would be nice, but at least they have tablecloths. The tablecloths are nice, but it’s not like cushy romantic dining. However, something about it makes me feel cozy. It’s a good place to go for good, authentic food. Most of the patrons are Vietnamese families and you rarely see another ethnicity in the restaurant. Because large families go there, it can be noisy. I always feel comfortable at Anh Hong, although I don’t like sitting by the fish tank because I have a fish tank and feel badly about the fish that are about to be eaten.\u003c/p>\n\u003cp>Anh Hong has excellent value for the food. I had a party of eleven for my birthday and my dinner was free. Everyone had lots to eat and drink. There was food left on the table. The cost for that, including tip was $20 per person.\u003c/p>\n\u003cp>It’s a pretty short wait for a table. Pick a table, any table! Well, get there no later than 6:30 or arrive after 8:30. Otherwise you might have a wait. It’s packed every night. You get your beverage and then the food is prepared and served to you. Because the slices of pork and chicken are thin and flavorful, they are cooked quickly.\u003cbr>\nI would recommend Anh Hong to friends, in fact, I always take my out of town friends there. Personally, I go at least once a month.\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 Anh Hong:\u003c/strong> Sunday, December 4, 2005\u003c/p>\n\u003cp>I should start this by stating that I never eat cheap food. Not ever. I buy all of my produce at the Farmers’ Market. All of my meats are naturally raised, preferably grass-fed. I would rather spend more money on superior ingredients and I’ve pretty much given up on the idea of finding cheap eats that meet my standards. So, it was with a fair degree of trepidation that I entered Anh Hong.\u003c/p>\n\u003cp>I’ve had very little exposure to Vietnamese foods, but I like many of the cuisine’s principles. I like the abundant use of greens, herbs and veggies. However, none of the greens or veggies were high quality or fresh. The mung bean sprouts were wilted, as were most of the greens. The veggies were limp. So, although I liked the principles, Anh Hong just didn’t deliver quality goods. One of my dining companions is Vietnamese, and she felt that the whole meal was entirely average.\u003c/p>\n\u003cp>Most of the meat was bad: tough, chewy, and flavorless. The one meat dish I kind of liked was the house made sausages; at least those had a nice flavor to them. I did enjoy cooking stuff at the table. That’s a fun experience that you don’t get at most restaurants, although the end result didn’t taste very good. What can I say? I usually eat good steaks, lamb chops, grass-fed beef I buy directly from the rancher, etc. My standards are just too high to enjoy this kind of crap (and yes, it is crap. All feedlot beef is crap.)\u003c/p>\n\u003cp>Service was nonexistent. I am usually extremely tolerant and patient when it comes to service, and I was with two friends who work as waiters and have much empathy for their peers, but this was ridiculous. It was impossible to find a waiter to get a clean plate, refill your water, or bring you another drink. My friend ordered a beer halfway through the meal and it was brought forty minutes later, after we had finished eating. We were lucky to arrive early so that we were able to order before the waiters disappeared. A table near us was not so lucky: after twenty minutes of trying to hail a waiter (the woman was literally standing up and waving) they walked out without paying. We were tempted to do the same when it took them thirty minutes (no exaggeration) to bring our check!\u003c/p>\n\u003cp>Portions were enormous and we couldn’t finish our meal. One 7 Courses of Beef meal is far too much for any person with a normal appetite. I would have rather paid more for less food if the quality was higher.\u003c/p>\n\u003cp>I was kind of surprised that I was sent to a chain restaurant. This was the first chain restaurant I’ve been to in ages. Anh Hong has five locations throughout California, it is hardly a mom and pop. The service and food quality reflected that sort of apathy you get from small chains. There are a ton of family-run Vietnamese restaurants in the Tenderloin that I would have rather patronized, ethically speaking.\u003c/p>\n\u003cp>In the end, the food wasn’t even very cheap; $100 for four people. I can get naturally-raised, fresh beef for less than $25 per person, just not seven courses of it. We did order a lot, but I think a person would be hard pressed to spend less than $20 per person there. Poor service, poor food, yet the price is still steep. Forget it.\u003c/p>\n\u003cp>I will not return to Anh Hong and I will not send my friends there. I would be interested in a Cal-Vietnamese fusion restaurant that uses high quality ingredients. 7 Courses of Kobe Beef is much more my style.\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 Anh Hong:\u003c/strong> Sunday, December 11, 2005\u003c/p>\n\u003cp>It’s probably not an over-generalization to say that Asian restaurants are best enjoyed in large groups. With that in mind, I invited a few of my sister docents-in-training from the Asian Art Museum. They all accepted and brought their spouses, so seventeen of us met on a Sunday night at two large round tables — great for conversation but not a group as large as ours — and had a rollicking good time.\u003c/p>\n\u003cp>I can’t say Anh Hong has either decor or atmosphere. It has tables, chairs, a ceiling and floor, even tablecloths, chopsticks, and, if necessary, silverware. It has a huge open kitchen in one corner, big family groups at other large round tables, crying babies, waiters hustling to deliver hot dishes of food and clear away tables with the efficiency and regularity of the Hong Kong Star Ferry, and a large storefront window looking outside at one of San Francisco’s more shameful war zone-like street scenes. And Anh Hong has great Vietnamese food and lots of it.\u003c/p>\n\u003cp>I thought we’d get to taste almost everything, but my Vietnamese friend, who agreed to lead us through the menu, opted for Anh Hong’s specialty, a seven-course beef dinner. We insisted on a few extras and chose Vietnamese spring rolls, which we all tried to wrap in the abundant long, crisp romaine leaves, stuffing them with wispy thin noodles, a few marinated veggies, and a douse of vinegar sauce. We failed the neatness test, but Anh Hong passed the “yum” test. We also had a crisp shrimp ball wrapped around a woody-looking sugar cane stick. Fortunately my mentor warned us not to eat the stick. Someone wondered why it is that most Asian cuisines require an instruction manual to enjoy properly.\u003c/p>\n\u003cp>Then beef course followed beef course. A wiry salad of green papaya, shredded carrot, green peppers, cucumbers and… “where’s the beef?” Tiny, marinated, stamp size pieces of pale white beef. But tasty, fresh, and delicious. We got lessons in how to dip the paper thin rice cakes into steaming water long enough to make them pliant enough to wrap everything and anything that might come our way, which turned out to be tissue-thin slices of beautiful red beef to dip in hot vinegar in a pot in the center and wrap in rice cakes with those ubiquitous fresh greens. We started too soon — our mentor warned us too late — and the vinegar didn’t really get hot until we were almost done. A kind of mellow fondue or shabu shabu, which, of all we tried, was the least unusual or tasty. Next, four interesting treatments: a spicy beef sausage, steamed beef paté, beef wrapped in a Hawaiian leaf, and thin slices of beef, rolled tightly and filled with pieces of green onion, all anointed with one of the hottest red chili sauces this side of Mexico. Our only beef was “too much beef.”\u003c/p>\n\u003cp>One of our group, as it turned out, is allergic to MSG, and the restaurant, for all its seeming impersonality, prepared an MSG menu for her which differed completely from ours.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The meal ended with a congee-like beef and rice soup, tasty, warming but a little thin tasting. With three hours at table, seven beef dishes, an average of two bottles of beer each, and the prospect of a drive back to the East Bay for many, the evening ended with no rice, no tea, and no dessert, just seventeen satisfied happy people who, if the opportunity arises, will most certainly return.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>San Francisco Location:\u003c/strong>\r\n808 Geary Street (at Hyde Street)\r\nSan Francisco, CA 94109\r\n\u003cstrong>Milpitas Location:\u003c/strong>\r\n233 West Calaveras Boulevard (at South Abel Street)\r\nMilpitas, CA 95035\r\n\u003cstrong>Phone:\u003c/strong> 415-885-5180 (San Francisco) 408-946-9046 (Milpitas)\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.anhhong.com/\">www.anhhong.com\u003c/a> or \u003ca href=\"http://www.123sauce.com/\">www.123sauce.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2005",
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"description": "San Francisco Location:\r\n808 Geary Street (at Hyde Street)\r\nSan Francisco, CA 94109\r\nMilpitas Location:\r\n233 West Calaveras Boulevard (at South Abel Street)\r\nMilpitas, CA 95035\r\nPhone: 415-885-5180 (San Francisco) 408-946-9046 (Milpitas)\r\nWebsite: www.anhhong.com or www.123sauce.com\r\nType of Cuisine: Vietnamese\r\nReviewed: Winter 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Anh Hong: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=75\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594061883785/\" 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/anhhong7.jpg\" alt=\"Anh Hong\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/anhhong6.jpg\" alt=\"Anh Hong\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/anhhong10.jpg\" alt=\"Anh Hong\" hspace=\"3\">\u003cbr>\nCold Shrimp Rolls with Noodles; From the 7 Courses of Beef: thin slices of beautiful red beef ready to dip in hot vinegar with rice cakes and fresh greens; Imperial Rolls\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 Anh Hong:\u003c/strong> Tuesday, November 15, 2005\u003c/p>\n\u003cp>For appetizers, we had Cha Gio Anh Hong (Imperial rolls) for $8.95, the special shrimp and beef salad (comprised of green papaya, cilantro, shrimp, and special vinegar-marinated beef) for $9.50, Coi Cuon (fresh, cold Imperial rolls with shrimp, pork, vermicelli, and vegetables), for $5.50. For main courses, we had Thit Banh Hoi (BBQ pork with rice cake) for $9.95, Ga Nuong Banh Hoi (BBQ chicken with rice cake) for $9.95, and Tom Va Muc Nuong Vi (shrimp and squid marinated in lemon grass) for $17.95. For a side dish we had fresh greens, lettuces, carrots, sprouts, and fish sauce. There are also the rice papers that are given to you with a bowl of hot water. Dip them with your chopsticks in the hot water for about a minute and a half. They will become soft, and then you put your stuff, like the rice cake, pork, carrots, and greens, inside the softened rice paper. Then, you wrap it up and dip it in the fish sauce. You can also take the Imperial rolls (Cha Gio Anh Hong) and wrap them in lettuce and the herbs/sprouts/carrots and dip them in the fish sauce as well. You can have as many of those greens as you want. One of them is an herb, but I don’t know what it’s called. All the dishes we ordered were excellent and the portion size is huge!\u003c/p>\n\u003cp>The flavor of the food is intense and unique at Anh Hong. The Cha Gio is authentic and small like it should be. Many places like Tu Lan make them big to save time. You can tell that the oil they are fried in is clean, unlike at Tu Lan. Mostly, I like the food because it’s marinated and fresh. The pork has that spice in it that makes you crave it in the future. I think about it and go, “yummmy!” because it’s marinated and then grilled over a fire. Same with the chicken. The shrimp and squid marinated in lemongrass is grilled in front of you on a skillet type of thing. That dish should be heated a little more before it’s brought to the table.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For beverages, their house red is a Mondavi and costs $3.50 a glass or $20.00 for the bottle. You can also bring your own wine and pay a $5 corkage fee. Hey, with $20 bucks for a bottle of Mondavi wine, what do you think? That corkage is the best in town. The white wine isn’t to my liking as it’s a Chablis. Stick with the red. They also serve 33, the Vietnamese beer, for $3.50.\u003c/p>\n\u003cp>The wait staff doesn’t speak English well, if at all. Sometimes you have to get someone else to describe what you want. They know me in there, so my service is pretty consistent, but you must be patient — it’s not Chevy’s or McDonalds. It’s ethnic dining and along with that comes the needed patience. The restaurant is brightly lit and starkly decorated. If they upgraded the decor it would be nice, but at least they have tablecloths. The tablecloths are nice, but it’s not like cushy romantic dining. However, something about it makes me feel cozy. It’s a good place to go for good, authentic food. Most of the patrons are Vietnamese families and you rarely see another ethnicity in the restaurant. Because large families go there, it can be noisy. I always feel comfortable at Anh Hong, although I don’t like sitting by the fish tank because I have a fish tank and feel badly about the fish that are about to be eaten.\u003c/p>\n\u003cp>Anh Hong has excellent value for the food. I had a party of eleven for my birthday and my dinner was free. Everyone had lots to eat and drink. There was food left on the table. The cost for that, including tip was $20 per person.\u003c/p>\n\u003cp>It’s a pretty short wait for a table. Pick a table, any table! Well, get there no later than 6:30 or arrive after 8:30. Otherwise you might have a wait. It’s packed every night. You get your beverage and then the food is prepared and served to you. Because the slices of pork and chicken are thin and flavorful, they are cooked quickly.\u003cbr>\nI would recommend Anh Hong to friends, in fact, I always take my out of town friends there. Personally, I go at least once a month.\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 Anh Hong:\u003c/strong> Sunday, December 4, 2005\u003c/p>\n\u003cp>I should start this by stating that I never eat cheap food. Not ever. I buy all of my produce at the Farmers’ Market. All of my meats are naturally raised, preferably grass-fed. I would rather spend more money on superior ingredients and I’ve pretty much given up on the idea of finding cheap eats that meet my standards. So, it was with a fair degree of trepidation that I entered Anh Hong.\u003c/p>\n\u003cp>I’ve had very little exposure to Vietnamese foods, but I like many of the cuisine’s principles. I like the abundant use of greens, herbs and veggies. However, none of the greens or veggies were high quality or fresh. The mung bean sprouts were wilted, as were most of the greens. The veggies were limp. So, although I liked the principles, Anh Hong just didn’t deliver quality goods. One of my dining companions is Vietnamese, and she felt that the whole meal was entirely average.\u003c/p>\n\u003cp>Most of the meat was bad: tough, chewy, and flavorless. The one meat dish I kind of liked was the house made sausages; at least those had a nice flavor to them. I did enjoy cooking stuff at the table. That’s a fun experience that you don’t get at most restaurants, although the end result didn’t taste very good. What can I say? I usually eat good steaks, lamb chops, grass-fed beef I buy directly from the rancher, etc. My standards are just too high to enjoy this kind of crap (and yes, it is crap. All feedlot beef is crap.)\u003c/p>\n\u003cp>Service was nonexistent. I am usually extremely tolerant and patient when it comes to service, and I was with two friends who work as waiters and have much empathy for their peers, but this was ridiculous. It was impossible to find a waiter to get a clean plate, refill your water, or bring you another drink. My friend ordered a beer halfway through the meal and it was brought forty minutes later, after we had finished eating. We were lucky to arrive early so that we were able to order before the waiters disappeared. A table near us was not so lucky: after twenty minutes of trying to hail a waiter (the woman was literally standing up and waving) they walked out without paying. We were tempted to do the same when it took them thirty minutes (no exaggeration) to bring our check!\u003c/p>\n\u003cp>Portions were enormous and we couldn’t finish our meal. One 7 Courses of Beef meal is far too much for any person with a normal appetite. I would have rather paid more for less food if the quality was higher.\u003c/p>\n\u003cp>I was kind of surprised that I was sent to a chain restaurant. This was the first chain restaurant I’ve been to in ages. Anh Hong has five locations throughout California, it is hardly a mom and pop. The service and food quality reflected that sort of apathy you get from small chains. There are a ton of family-run Vietnamese restaurants in the Tenderloin that I would have rather patronized, ethically speaking.\u003c/p>\n\u003cp>In the end, the food wasn’t even very cheap; $100 for four people. I can get naturally-raised, fresh beef for less than $25 per person, just not seven courses of it. We did order a lot, but I think a person would be hard pressed to spend less than $20 per person there. Poor service, poor food, yet the price is still steep. Forget it.\u003c/p>\n\u003cp>I will not return to Anh Hong and I will not send my friends there. I would be interested in a Cal-Vietnamese fusion restaurant that uses high quality ingredients. 7 Courses of Kobe Beef is much more my style.\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 Anh Hong:\u003c/strong> Sunday, December 11, 2005\u003c/p>\n\u003cp>It’s probably not an over-generalization to say that Asian restaurants are best enjoyed in large groups. With that in mind, I invited a few of my sister docents-in-training from the Asian Art Museum. They all accepted and brought their spouses, so seventeen of us met on a Sunday night at two large round tables — great for conversation but not a group as large as ours — and had a rollicking good time.\u003c/p>\n\u003cp>I can’t say Anh Hong has either decor or atmosphere. It has tables, chairs, a ceiling and floor, even tablecloths, chopsticks, and, if necessary, silverware. It has a huge open kitchen in one corner, big family groups at other large round tables, crying babies, waiters hustling to deliver hot dishes of food and clear away tables with the efficiency and regularity of the Hong Kong Star Ferry, and a large storefront window looking outside at one of San Francisco’s more shameful war zone-like street scenes. And Anh Hong has great Vietnamese food and lots of it.\u003c/p>\n\u003cp>I thought we’d get to taste almost everything, but my Vietnamese friend, who agreed to lead us through the menu, opted for Anh Hong’s specialty, a seven-course beef dinner. We insisted on a few extras and chose Vietnamese spring rolls, which we all tried to wrap in the abundant long, crisp romaine leaves, stuffing them with wispy thin noodles, a few marinated veggies, and a douse of vinegar sauce. We failed the neatness test, but Anh Hong passed the “yum” test. We also had a crisp shrimp ball wrapped around a woody-looking sugar cane stick. Fortunately my mentor warned us not to eat the stick. Someone wondered why it is that most Asian cuisines require an instruction manual to enjoy properly.\u003c/p>\n\u003cp>Then beef course followed beef course. A wiry salad of green papaya, shredded carrot, green peppers, cucumbers and… “where’s the beef?” Tiny, marinated, stamp size pieces of pale white beef. But tasty, fresh, and delicious. We got lessons in how to dip the paper thin rice cakes into steaming water long enough to make them pliant enough to wrap everything and anything that might come our way, which turned out to be tissue-thin slices of beautiful red beef to dip in hot vinegar in a pot in the center and wrap in rice cakes with those ubiquitous fresh greens. We started too soon — our mentor warned us too late — and the vinegar didn’t really get hot until we were almost done. A kind of mellow fondue or shabu shabu, which, of all we tried, was the least unusual or tasty. Next, four interesting treatments: a spicy beef sausage, steamed beef paté, beef wrapped in a Hawaiian leaf, and thin slices of beef, rolled tightly and filled with pieces of green onion, all anointed with one of the hottest red chili sauces this side of Mexico. Our only beef was “too much beef.”\u003c/p>\n\u003cp>One of our group, as it turned out, is allergic to MSG, and the restaurant, for all its seeming impersonality, prepared an MSG menu for her which differed completely from ours.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The meal ended with a congee-like beef and rice soup, tasty, warming but a little thin tasting. With three hours at table, seven beef dishes, an average of two bottles of beer each, and the prospect of a drive back to the East Bay for many, the evening ended with no rice, no tea, and no dessert, just seventeen satisfied happy people who, if the opportunity arises, will most certainly return.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Anh Hong Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=78\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594061883785/\" 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/anhhong13.jpg\" alt=\"Anh Hong\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/anhhong5.jpg\" alt=\"Anh Hong\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/anhhong12.jpg\" alt=\"Anh Hong\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/anhhong2.jpg\" alt=\"Anh Hong\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/anhhong3.jpg\" alt=\"Anh Hong\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/anhhong1.jpg\" alt=\"Anh Hong\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>San Francisco Location:\u003c/strong>\u003cbr>\n808 Geary Street (at Hyde Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.587575,-122.362386&sspn=0.006419,0.006824&hl=en&q=anh+hong+restaurant+ca&cid=37587575,-122362386,17885452593672919606&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), paid parking lot across the street\u003c/p>\n\u003cp>\u003cstrong>Milpitas Location:\u003c/strong>\u003cbr>\n233 West Calaveras Boulevard (at South Abel Street)\u003cbr>\nMilpitas, CA 95035\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.0625,-95.677068&sspn=97.718465,111.796875&hl=en&q=anh+hong+restaurant+milpitas+ca&cid=37428333,-121905556,3324879889197947772&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-885-5180 (San Francisco) 408-946-9046 (Milpitas)\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.anhhong.com/\">www.anhhong.com\u003c/a> or \u003ca href=\"http://www.123sauce.com/\">www.123sauce.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Khiem Duy Le, Tot Thi Trinh, and Michael K. Le\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tot Thi Trinh and Michael K. Le\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Seven Courses of Beef (Bo 7 Mon), Beef Carpaccio, Table-Grilled Beef, Squids and Shrimps\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> None\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $6 (San Francisco) $7.50 (Milpitas)\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours (San Francisco):\u003c/strong>\u003cbr>\nMonday: 4:00pm-9:30pm\u003cbr>\nTuesday: 4:00pm-9:30pm\u003cbr>\nWednesday: 4:00pm-9:30pm\u003cbr>\nThursday: 4:00pm-9:30pm\u003cbr>\nFriday: 4:00pm-9:30pm\u003cbr>\nSaturday: 4:00pm-9:30pm\u003cbr>\nSunday: 4:00pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours (Mipitas):\u003c/strong>\u003cbr>\nMonday: 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nTuesday: Closed\u003cbr>\nWednesday: 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nThursday: 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nFriday: 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nSaturday: 12:00pm-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nSunday: 12:00pm-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch (Milpitas location only), 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> Yes, 1 day in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> 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>San Francisco Location:\u003c/strong>\r\n808 Geary Street (at Hyde Street)\r\nSan Francisco, CA 94109\r\n\u003ca href=\"http://maps.google.com/maps?sll=37.587575,-122.362386&sspn=0.006419,0.006824&hl=en&q=anh+hong+restaurant+ca&cid=37587575,-122362386,17885452593672919606&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Milpitas Location:\u003c/strong>\r\n233 West Calaveras Boulevard (at South Abel Street)\r\nMilpitas, CA 95035\r\n\u003ca href=\"http://maps.google.com/maps?sll=37.0625,-95.677068&sspn=97.718465,111.796875&hl=en&q=anh+hong+restaurant+milpitas+ca&cid=37428333,-121905556,3324879889197947772&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-885-5180 (San Francisco) 408-946-9046 (Milpitas)\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.anhhong.com/\">www.anhhong.com\u003c/a> or \u003ca href=\"http://www.123sauce.com/\">www.123sauce.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=78\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Anh Hong Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=78\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594061883785/\" 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/anhhong13.jpg\" alt=\"Anh Hong\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/anhhong5.jpg\" alt=\"Anh Hong\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/anhhong12.jpg\" alt=\"Anh Hong\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/anhhong2.jpg\" alt=\"Anh Hong\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/anhhong3.jpg\" alt=\"Anh Hong\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/anhhong1.jpg\" alt=\"Anh Hong\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>San Francisco Location:\u003c/strong>\u003cbr>\n808 Geary Street (at Hyde Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.587575,-122.362386&sspn=0.006419,0.006824&hl=en&q=anh+hong+restaurant+ca&cid=37587575,-122362386,17885452593672919606&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), paid parking lot across the street\u003c/p>\n\u003cp>\u003cstrong>Milpitas Location:\u003c/strong>\u003cbr>\n233 West Calaveras Boulevard (at South Abel Street)\u003cbr>\nMilpitas, CA 95035\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.0625,-95.677068&sspn=97.718465,111.796875&hl=en&q=anh+hong+restaurant+milpitas+ca&cid=37428333,-121905556,3324879889197947772&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Free lot\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-885-5180 (San Francisco) 408-946-9046 (Milpitas)\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.anhhong.com/\">www.anhhong.com\u003c/a> or \u003ca href=\"http://www.123sauce.com/\">www.123sauce.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Khiem Duy Le, Tot Thi Trinh, and Michael K. Le\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Tot Thi Trinh and Michael K. Le\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Vietnamese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Seven Courses of Beef (Bo 7 Mon), Beef Carpaccio, Table-Grilled Beef, Squids and Shrimps\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> None\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $6 (San Francisco) $7.50 (Milpitas)\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours (San Francisco):\u003c/strong>\u003cbr>\nMonday: 4:00pm-9:30pm\u003cbr>\nTuesday: 4:00pm-9:30pm\u003cbr>\nWednesday: 4:00pm-9:30pm\u003cbr>\nThursday: 4:00pm-9:30pm\u003cbr>\nFriday: 4:00pm-9:30pm\u003cbr>\nSaturday: 4:00pm-9:30pm\u003cbr>\nSunday: 4:00pm-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours (Mipitas):\u003c/strong>\u003cbr>\nMonday: 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nTuesday: Closed\u003cbr>\nWednesday: 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nThursday: 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nFriday: 11:00am-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nSaturday: 12:00pm-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nSunday: 12:00pm-2:30pm (lunch), 5:00pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch (Milpitas location only), 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> Yes, 1 day in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> 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>Aziza\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=79\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594061883785/\" 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/aziza1.jpg\" alt=\"Aziza\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/aziza3.jpg\" alt=\"Aziza\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/aziza2.jpg\" alt=\"Aziza\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/aziza7.jpg\" alt=\"Aziza\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/aziza5.jpg\" alt=\"Aziza\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/aziza6.jpg\" alt=\"Aziza\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n5800 Geary Boulevard (at 22nd Street)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.795047,-122.418087&sspn=0.020551,0.029097&hl=en&q=aziza+restaurant&cid=37795047,-122418087,8711582305073872627&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), $10 valet parking nightly (except Monday)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-752-2222\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:dine@aziza-sf.com\">dine@aziza-sf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.aziza-sf.com\">www.aziza-sf.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Mourad Lahlou\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mourad Lahlou\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California-Influenced Moroccan\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Mediterranean Spreads, Basteeya, Couscous Aziza\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar (award-winning house cocktail list)\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-10:30pm\u003cbr>\nTuesday: Closed\u003cbr>\nWednesday: 5:30pm-10:30pm\u003cbr>\nThursday: 5:30pm-10:30pm\u003cbr>\nFriday: 5:30pm-10:30pm\u003cbr>\nSaturday: 5:30pm-10:30pm\u003cbr>\nSunday: 5:30pm-10:30pm\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> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, 3 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> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with 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\n5800 Geary Boulevard (at 22nd Street)\r\nSan Francisco, CA 94121\r\n\u003ca href=\"http://maps.google.com/maps?sll=37.795047,-122.418087&sspn=0.020551,0.029097&hl=en&q=aziza+restaurant&cid=37795047,-122418087,8711582305073872627&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-752-2222\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.aziza-sf.com\">www.aziza-sf.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> California-Influenced Moroccan\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=79\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Aziza\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=79\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594061883785/\" 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/aziza1.jpg\" alt=\"Aziza\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/aziza3.jpg\" alt=\"Aziza\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/aziza2.jpg\" alt=\"Aziza\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/aziza7.jpg\" alt=\"Aziza\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/aziza5.jpg\" alt=\"Aziza\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/aziza6.jpg\" alt=\"Aziza\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n5800 Geary Boulevard (at 22nd Street)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.795047,-122.418087&sspn=0.020551,0.029097&hl=en&q=aziza+restaurant&cid=37795047,-122418087,8711582305073872627&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), $10 valet parking nightly (except Monday)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-752-2222\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:dine@aziza-sf.com\">dine@aziza-sf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.aziza-sf.com\">www.aziza-sf.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> Mourad Lahlou\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Mourad Lahlou\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> California-Influenced Moroccan\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Mediterranean Spreads, Basteeya, Couscous Aziza\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar (award-winning house cocktail list)\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-10:30pm\u003cbr>\nTuesday: Closed\u003cbr>\nWednesday: 5:30pm-10:30pm\u003cbr>\nThursday: 5:30pm-10:30pm\u003cbr>\nFriday: 5:30pm-10:30pm\u003cbr>\nSaturday: 5:30pm-10:30pm\u003cbr>\nSunday: 5:30pm-10:30pm\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> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, 3 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> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Large (100+ seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with 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>Aziza: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=76\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594061883785/\" 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/aziza12.jpg\" alt=\"Aziza\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/aziza9.jpg\" alt=\"Aziza\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/aziza8.jpg\" alt=\"Aziza\" hspace=\"3\">\u003cbr>\nMediterranean Spreads with Grilled Flatbread: Aged Balsamic Eggplant, Dill Yogurt, and Roasted Pepper and Pomegranate; Seared Fennel Crusted Longline-Caught Yellowfin Tuna with Roasted Tahini and Tunisian Salad; Grilled Rosemary Lamb Brochettes with Steamed Saffron Couscous, Vegetable Stew, and Braised Chard\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 Aziza:\u003c/strong> Saturday, December 10, 2005\u003c/p>\n\u003cp> When you first walk through the curtains at Aziza’s entrance you are transported to another world. Romantic lighting and hip music create the mood for an evening of intimate feasting.\u003c/p>\n\u003cp>Prather Ranch kefta skewers set the tone for the meal. Small balls of juicy beef are grilled with grapes atop a salad of julienned cucumbers and torpedo onions. Each bite combines savory meat, sweet fruit, and tangy, spicy harissa sauce. The result is so harmonious that you wonder why you have never had beef with grapes before. The salad offers a crisp palate refresher.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mediterranean spreads served with warm flatbread make a familiar standard new and exciting. Roasted pepper and pomegranate is sweet and rich. Yogurt dill is tangy and creamy. Aged balsamic eggplant mousse is silky with a nice kick of vinegar. The contrasting flavors offer an excellent counterpoint to one another. The mouth feel is divine.\u003c/p>\n\u003cp>Basteeya is a traditional, Moroccan, mid-meal course. It consists of chicken that is braised in saffron and combined with egg, nuts, fruits, and a variety of spices, then wrapped in house made phyllo and topped with powdered sugar. It epitomizes the juxtaposition theme of the restaurant. Tender, juicy chicken in a crispy, crunchy, phyllo shell. Savory meat accentuated with raisins, cinnamon, and almonds. It is a wonderful refresher, unlike anything else.\u003c/p>\n\u003cp>Coriander beef stew is hearty and satisfying on a cold autumn evening. The delicious morsels of beef melted in my mouth. Whereas many restaurants try to hide vegetables in a stew, Aziza celebrates them; the tubers are pleasantly firm and very fresh tasting. The coriander accentuate the flavors without overpowering them. This is ultimate comfort food.\u003c/p>\n\u003cp>Dessert, the candy store, is a selection of irresistible treats: baklava, caramel, peppermint patty, sesame cookie, Earl Grey cookie, and, my favorite, rosewater meringue.\u003c/p>\n\u003cp>The bar at Aziza matches the food in excellence. There is something here for everyone: creative cocktails, fine wines, and an incredible selection of tea. The beer list is one of the best in the city; I always order a Saison Dupont which pairs with the food brilliantly.\u003c/p>\n\u003cp>There are three rooms at Aziza, each with its own mood. This was my first time eating in the far back room, and I will request a table there from now on. It is intimate and comfortable with soft, plush booths and pillows. The seats are firm enough to sit up and enjoy a meal yet comfortable enough to sit back and lounge\u003cbr>\nbetween courses.\u003c/p>\n\u003cp>The servers at Aziza exude the attentiveness, grace and knowledge I expect to find only in four-star restaurants. They are knowledgeable without being pedantic, and attentive without being intrusive. Although some may complain about the slow pacing of the meal, I am happy to lounge for two-and-a-half hours and savor the experience.\u003c/p>\n\u003cp>Considering that most of the menu is sourced from artisanal, organic producers it is incredible that Aziza’s prices are so reasonable. Appetizers top out at $10, entrees top out at $20 and portions are generous.\u003c/p>\n\u003cp>Aziza is among San Francisco’s great restaurants. It is a destination for any Bay Area food lover.\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 Aziza:\u003c/strong> Wednesday, December 7, 2005\u003c/p>\n\u003cp>I had a reservation for 7:15 but then I called and said that I was adding two more to the party and would be late. I got there at 7:45, and we requested a booth and said that people would be joining us. We got seated at 8:40, and I was starvin’ marvin by that time. They initially told us it would be twenty minutes for to wait for the booth, and at 8:35 I was like “Um, excuse me, it’s been way more than twenty minutes…”\u003c/p>\n\u003cp>For appetizers we had the Mediterranean spreads ($9), the Bloomsdale spinach and feta phyllo rolls ($8), the Prather Ranch kefta skewers ($9), the grilled spicy lamb sausage ($9), and the Marin Roots Farm wild arugula salad ($8). For the main courses we had the Basteeya ($16), which is a baked phyllo pie with saffron braised chicken, and the Grilled Cattail Creek Farm rosemary lamb brochettes ($18) that came with a good steamed saffron couscous with vegetables and warm chicories. Although I found the food to be excellent, the portion sizes were very small. The Mediterranean spreads appetizer came with eight small pieces of grilled pita. I liked the pita grilled, but the spreads needed more pita, especially for four people that were hungry. The lamb brochettes had pieces of lamb the size of a grape. The Basteeya was the best value and was large enough for four of us to have a good piece. It was the only dish other than the lamb sausage appetizer ($9) that was of ample portion for four people sharing.\u003c/p>\n\u003cp>They carefully choose where they buy their meats and greens, which was impressive. However, we all found the warm chicories to be terribly salty and nearly inedible. The lamb was great, but the pieces were so small. There were only two phyllo rolls in the order, so we split them in half. They were the size of egg rolls. I liked the food, but the portions were so small with the exception of the Basteeya. With my dinner, I had an excellent glass of 2003 Barbera wine from Piedmont by the glass for $8.00. The portions were small and the dishes were really small compared to what I thought we would get. Aziza is not a value type of place, rather it’s a date restaurant. You won’t get full here or leave with that “oh my gosh I’m stuffed!” feeling.\u003c/p>\n\u003cp>I was very unhappy with the service. They tried to take plates away when we were actively eating, like they were on a timer to get rid of plates. One of the guests at the table had his fork taken during his entree and could not finish what was on his plate and nobody came back to give him a fork. I don’t know if the busboy had never done that type of job before, but you don’t clear plates when there is food on the plate and people are actively eating (like the fork is two inches from the plate). It reminds me of the November issue of \u003ci>Oprah\u003c/i>. She put little postcards in her magazine to send to restaurants saying “this means I’m finished” when the fork and knife are off to the side together. I over-tipped them because they brought out lots of plates (we had to request new plates between dishes!!), and we had lots of dishes, so it wasn’t the normal level of service. However, I thought the staff had an attitude and thought more of themselves than of the diner’s experience. The food left very fast from the table and we didn’t even get a chance to finish some dishes as they whisked the plates away from under us! Also, the servers had some attitude when I requested the traditional yogurt with garlic and dill to accompany the lamb. I was told that I had to order the full Mediterranean spread appetizer for just to get it. I got it and it was very creamy and good, but I thought it was pushing the envelope to make me order it. In a true Moroccan restaurant — any Middle Eastern restaurant for that matter — it’s like ketchup.\u003c/p>\n\u003cp>I asked to meet the owner/chef who is Moroccan (though American born), but was told that he was not available. Also, there was not ONE person that was Moroccan and therefore I thought it was a bit of a sham. It was about as white bread as you can get. It was pretty yuppy. There weren’t any belly dancers and there never have been. I thought they had dancing nightly. For some reason I also thought there would be more dim lighting and more candles and velvet drapes and so forth. The bar was nice and well lit, but the chairs sucked. They were all uneven and so when you sit there, you rock back and forth because the chair does not have a level ground. Sort of makes you look like an idiot. I did like the booth they gave us though. It wasn’t that loud in the restaurant, but they had weird music. It was like \u003ci>Star Trek\u003c/i> music. Whooooyyyoooooo. Weird.\u003c/p>\n\u003cp>I probably would not return because I thought it was sort of a fluffy pseudo-ethnic restaurant and the staff had lots of attitude and the service was awkward. I enjoyed the flavors of the plates and the quality of the food but the wait, the servers, the portion size all combined to make it an unfavorable experience. I probably will not recommend the restaurant to friends.\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 Aziza:\u003c/strong> Friday, November 4, 2005\u003c/p>\n\u003cp>The first time we ate at Aziza (November) was to celebrate our return from Morocco with friends we had made there. The second was with two couples who joined us to check out the place for \u003cb>Check, Please\u003c/b>.\u003c/p>\n\u003cp>I dislike the kind of “computer voice” that answers the phone at Aziza but, once I got a real person, making reservations was smooth and pleasant, and the greeting when we arrived was warm. Parking on commercial Geary Blvd. isn’t easy, but Aziza has valet service and we didn’t wait long at the end to reclaim our car.\u003c/p>\n\u003cp>From the street, the restaurant seems closed until you pass through a red, semi-opaque drape into another world, one that does look like Morocco or someone’s idea of Morocco. The room is dark and seems smoky until your eyes adjust. I’m not sure I like the dark green walls, punctuated with booths in dark red niches, but I don’t dislike them either. There’s a long, well-stocked bar along one wall that glitters in the dark and was so crowded the Friday we were there, I could hardly hear our friends, but on Sunday it was tolerable.\u003c/p>\n\u003cp>Service is relaxed but friendly. We had to ask them to take our drink and food order, but, after that, everything was efficient, even when a waiter dropped one of our salads right behind our chair. One guest, by the way, made special mention of how comfortable the upholstered chairs are, more like dining room than restaurant chairs. And all the tables are round (no legs to avoid), making conversation easy when it’s not too noisy.\u003c/p>\n\u003cp>The cocktails are amazing, with ingredients like satsuma mandarin “muddled” with thyme, Meyer lemon vodka, coastal wild huckleberries, celery, vanilla, and lavender blossoms steeped in lavender honey syrup. They have interesting teas to end with, though we didn’t try them.\u003c/p>\n\u003cp>The first time we selected the Five Course Tasting with a choice of soup, three appetizers, Basteeya (their signature dish, a delightful phyllo pastry filled with saffron braised chicken and almonds and dusted with powdered sugar), a full entree from the menu, and dessert. The portions were more than generous and we were stuffed. It’s a sensational value though, at $39 each, not inexpensive.\u003c/p>\n\u003cp>This time we ordered lots of different dishes a la carte. Everything was beautifully presented, some on simple white plates, others on painted Moroccan pottery. All our choices were yummy, some more than others, and some were more “Moroccan” than others. The stewed lamb is tender and tasty. The couscous is classic, topped with four kinds of meat and perfectly cooked vegetables. The wild mushrooms in phyllo are intense with flavor, as is the codfish, but the star is Basteeya. Dishes like roasted beet salad or seared scallops, though not really Moroccan, were put together with interesting seasonings and garnishes. Many items have a surprisingly sweet element, characteristic of Moroccan food, and, with enough pomegranate seeds, preserved lemon, saffron, yogurt, olives and other typical ingredients, no one’s checking passports. Ethnic cuisines are almost always adapted to the country they’re served in, and this “take,” to our palette, outdid anything we had on our trip. I need to mention the slightly sweet anise-scented bread and refreshing cucumbered water, two nice touches that reinforced the aromatics of the food.\u003c/p>\n\u003cp>Desserts are sublime. Last time we had one of each, all great. This time we had room for two. The cranberry sorbet with a fun spiral of phyllo was refreshing, but “Breakfast at Aziza” is unbelievable: toasted discs of brioche with cubes of sautéed apple and fig, apple cider-caramel syrup, and honey-vanilla ice cream.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We were unanimous in our praise. I wholeheartedly recommend it but, just as next time I’ll probably travel to Italy, I won’t be back to Aziza for a while. That kind of mélange of tastes and richness of ingredients is something to savor now and then when you’re looking for an oasis from the norm, but not every day.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n5800 Geary Boulevard (at 22nd Street)\r\nSan Francisco, CA 94121\r\n\u003cstrong>Phone:\u003c/strong> 415-752-2222\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.aziza-sf.com\">www.aziza-sf.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> California-Influenced Moroccan\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Aziza: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=76\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594061883785/\" 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/aziza12.jpg\" alt=\"Aziza\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/aziza9.jpg\" alt=\"Aziza\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/aziza8.jpg\" alt=\"Aziza\" hspace=\"3\">\u003cbr>\nMediterranean Spreads with Grilled Flatbread: Aged Balsamic Eggplant, Dill Yogurt, and Roasted Pepper and Pomegranate; Seared Fennel Crusted Longline-Caught Yellowfin Tuna with Roasted Tahini and Tunisian Salad; Grilled Rosemary Lamb Brochettes with Steamed Saffron Couscous, Vegetable Stew, and Braised Chard\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 Aziza:\u003c/strong> Saturday, December 10, 2005\u003c/p>\n\u003cp> When you first walk through the curtains at Aziza’s entrance you are transported to another world. Romantic lighting and hip music create the mood for an evening of intimate feasting.\u003c/p>\n\u003cp>Prather Ranch kefta skewers set the tone for the meal. Small balls of juicy beef are grilled with grapes atop a salad of julienned cucumbers and torpedo onions. Each bite combines savory meat, sweet fruit, and tangy, spicy harissa sauce. The result is so harmonious that you wonder why you have never had beef with grapes before. The salad offers a crisp palate refresher.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mediterranean spreads served with warm flatbread make a familiar standard new and exciting. Roasted pepper and pomegranate is sweet and rich. Yogurt dill is tangy and creamy. Aged balsamic eggplant mousse is silky with a nice kick of vinegar. The contrasting flavors offer an excellent counterpoint to one another. The mouth feel is divine.\u003c/p>\n\u003cp>Basteeya is a traditional, Moroccan, mid-meal course. It consists of chicken that is braised in saffron and combined with egg, nuts, fruits, and a variety of spices, then wrapped in house made phyllo and topped with powdered sugar. It epitomizes the juxtaposition theme of the restaurant. Tender, juicy chicken in a crispy, crunchy, phyllo shell. Savory meat accentuated with raisins, cinnamon, and almonds. It is a wonderful refresher, unlike anything else.\u003c/p>\n\u003cp>Coriander beef stew is hearty and satisfying on a cold autumn evening. The delicious morsels of beef melted in my mouth. Whereas many restaurants try to hide vegetables in a stew, Aziza celebrates them; the tubers are pleasantly firm and very fresh tasting. The coriander accentuate the flavors without overpowering them. This is ultimate comfort food.\u003c/p>\n\u003cp>Dessert, the candy store, is a selection of irresistible treats: baklava, caramel, peppermint patty, sesame cookie, Earl Grey cookie, and, my favorite, rosewater meringue.\u003c/p>\n\u003cp>The bar at Aziza matches the food in excellence. There is something here for everyone: creative cocktails, fine wines, and an incredible selection of tea. The beer list is one of the best in the city; I always order a Saison Dupont which pairs with the food brilliantly.\u003c/p>\n\u003cp>There are three rooms at Aziza, each with its own mood. This was my first time eating in the far back room, and I will request a table there from now on. It is intimate and comfortable with soft, plush booths and pillows. The seats are firm enough to sit up and enjoy a meal yet comfortable enough to sit back and lounge\u003cbr>\nbetween courses.\u003c/p>\n\u003cp>The servers at Aziza exude the attentiveness, grace and knowledge I expect to find only in four-star restaurants. They are knowledgeable without being pedantic, and attentive without being intrusive. Although some may complain about the slow pacing of the meal, I am happy to lounge for two-and-a-half hours and savor the experience.\u003c/p>\n\u003cp>Considering that most of the menu is sourced from artisanal, organic producers it is incredible that Aziza’s prices are so reasonable. Appetizers top out at $10, entrees top out at $20 and portions are generous.\u003c/p>\n\u003cp>Aziza is among San Francisco’s great restaurants. It is a destination for any Bay Area food lover.\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 Aziza:\u003c/strong> Wednesday, December 7, 2005\u003c/p>\n\u003cp>I had a reservation for 7:15 but then I called and said that I was adding two more to the party and would be late. I got there at 7:45, and we requested a booth and said that people would be joining us. We got seated at 8:40, and I was starvin’ marvin by that time. They initially told us it would be twenty minutes for to wait for the booth, and at 8:35 I was like “Um, excuse me, it’s been way more than twenty minutes…”\u003c/p>\n\u003cp>For appetizers we had the Mediterranean spreads ($9), the Bloomsdale spinach and feta phyllo rolls ($8), the Prather Ranch kefta skewers ($9), the grilled spicy lamb sausage ($9), and the Marin Roots Farm wild arugula salad ($8). For the main courses we had the Basteeya ($16), which is a baked phyllo pie with saffron braised chicken, and the Grilled Cattail Creek Farm rosemary lamb brochettes ($18) that came with a good steamed saffron couscous with vegetables and warm chicories. Although I found the food to be excellent, the portion sizes were very small. The Mediterranean spreads appetizer came with eight small pieces of grilled pita. I liked the pita grilled, but the spreads needed more pita, especially for four people that were hungry. The lamb brochettes had pieces of lamb the size of a grape. The Basteeya was the best value and was large enough for four of us to have a good piece. It was the only dish other than the lamb sausage appetizer ($9) that was of ample portion for four people sharing.\u003c/p>\n\u003cp>They carefully choose where they buy their meats and greens, which was impressive. However, we all found the warm chicories to be terribly salty and nearly inedible. The lamb was great, but the pieces were so small. There were only two phyllo rolls in the order, so we split them in half. They were the size of egg rolls. I liked the food, but the portions were so small with the exception of the Basteeya. With my dinner, I had an excellent glass of 2003 Barbera wine from Piedmont by the glass for $8.00. The portions were small and the dishes were really small compared to what I thought we would get. Aziza is not a value type of place, rather it’s a date restaurant. You won’t get full here or leave with that “oh my gosh I’m stuffed!” feeling.\u003c/p>\n\u003cp>I was very unhappy with the service. They tried to take plates away when we were actively eating, like they were on a timer to get rid of plates. One of the guests at the table had his fork taken during his entree and could not finish what was on his plate and nobody came back to give him a fork. I don’t know if the busboy had never done that type of job before, but you don’t clear plates when there is food on the plate and people are actively eating (like the fork is two inches from the plate). It reminds me of the November issue of \u003ci>Oprah\u003c/i>. She put little postcards in her magazine to send to restaurants saying “this means I’m finished” when the fork and knife are off to the side together. I over-tipped them because they brought out lots of plates (we had to request new plates between dishes!!), and we had lots of dishes, so it wasn’t the normal level of service. However, I thought the staff had an attitude and thought more of themselves than of the diner’s experience. The food left very fast from the table and we didn’t even get a chance to finish some dishes as they whisked the plates away from under us! Also, the servers had some attitude when I requested the traditional yogurt with garlic and dill to accompany the lamb. I was told that I had to order the full Mediterranean spread appetizer for just to get it. I got it and it was very creamy and good, but I thought it was pushing the envelope to make me order it. In a true Moroccan restaurant — any Middle Eastern restaurant for that matter — it’s like ketchup.\u003c/p>\n\u003cp>I asked to meet the owner/chef who is Moroccan (though American born), but was told that he was not available. Also, there was not ONE person that was Moroccan and therefore I thought it was a bit of a sham. It was about as white bread as you can get. It was pretty yuppy. There weren’t any belly dancers and there never have been. I thought they had dancing nightly. For some reason I also thought there would be more dim lighting and more candles and velvet drapes and so forth. The bar was nice and well lit, but the chairs sucked. They were all uneven and so when you sit there, you rock back and forth because the chair does not have a level ground. Sort of makes you look like an idiot. I did like the booth they gave us though. It wasn’t that loud in the restaurant, but they had weird music. It was like \u003ci>Star Trek\u003c/i> music. Whooooyyyoooooo. Weird.\u003c/p>\n\u003cp>I probably would not return because I thought it was sort of a fluffy pseudo-ethnic restaurant and the staff had lots of attitude and the service was awkward. I enjoyed the flavors of the plates and the quality of the food but the wait, the servers, the portion size all combined to make it an unfavorable experience. I probably will not recommend the restaurant to friends.\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 Aziza:\u003c/strong> Friday, November 4, 2005\u003c/p>\n\u003cp>The first time we ate at Aziza (November) was to celebrate our return from Morocco with friends we had made there. The second was with two couples who joined us to check out the place for \u003cb>Check, Please\u003c/b>.\u003c/p>\n\u003cp>I dislike the kind of “computer voice” that answers the phone at Aziza but, once I got a real person, making reservations was smooth and pleasant, and the greeting when we arrived was warm. Parking on commercial Geary Blvd. isn’t easy, but Aziza has valet service and we didn’t wait long at the end to reclaim our car.\u003c/p>\n\u003cp>From the street, the restaurant seems closed until you pass through a red, semi-opaque drape into another world, one that does look like Morocco or someone’s idea of Morocco. The room is dark and seems smoky until your eyes adjust. I’m not sure I like the dark green walls, punctuated with booths in dark red niches, but I don’t dislike them either. There’s a long, well-stocked bar along one wall that glitters in the dark and was so crowded the Friday we were there, I could hardly hear our friends, but on Sunday it was tolerable.\u003c/p>\n\u003cp>Service is relaxed but friendly. We had to ask them to take our drink and food order, but, after that, everything was efficient, even when a waiter dropped one of our salads right behind our chair. One guest, by the way, made special mention of how comfortable the upholstered chairs are, more like dining room than restaurant chairs. And all the tables are round (no legs to avoid), making conversation easy when it’s not too noisy.\u003c/p>\n\u003cp>The cocktails are amazing, with ingredients like satsuma mandarin “muddled” with thyme, Meyer lemon vodka, coastal wild huckleberries, celery, vanilla, and lavender blossoms steeped in lavender honey syrup. They have interesting teas to end with, though we didn’t try them.\u003c/p>\n\u003cp>The first time we selected the Five Course Tasting with a choice of soup, three appetizers, Basteeya (their signature dish, a delightful phyllo pastry filled with saffron braised chicken and almonds and dusted with powdered sugar), a full entree from the menu, and dessert. The portions were more than generous and we were stuffed. It’s a sensational value though, at $39 each, not inexpensive.\u003c/p>\n\u003cp>This time we ordered lots of different dishes a la carte. Everything was beautifully presented, some on simple white plates, others on painted Moroccan pottery. All our choices were yummy, some more than others, and some were more “Moroccan” than others. The stewed lamb is tender and tasty. The couscous is classic, topped with four kinds of meat and perfectly cooked vegetables. The wild mushrooms in phyllo are intense with flavor, as is the codfish, but the star is Basteeya. Dishes like roasted beet salad or seared scallops, though not really Moroccan, were put together with interesting seasonings and garnishes. Many items have a surprisingly sweet element, characteristic of Moroccan food, and, with enough pomegranate seeds, preserved lemon, saffron, yogurt, olives and other typical ingredients, no one’s checking passports. Ethnic cuisines are almost always adapted to the country they’re served in, and this “take,” to our palette, outdid anything we had on our trip. I need to mention the slightly sweet anise-scented bread and refreshing cucumbered water, two nice touches that reinforced the aromatics of the food.\u003c/p>\n\u003cp>Desserts are sublime. Last time we had one of each, all great. This time we had room for two. The cranberry sorbet with a fun spiral of phyllo was refreshing, but “Breakfast at Aziza” is unbelievable: toasted discs of brioche with cubes of sautéed apple and fig, apple cider-caramel syrup, and honey-vanilla ice cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area’s episode 8 (#108) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594058282469/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>1) \u003cstrong>Red Sea Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=67\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=70\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Chapeau!\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=68\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=71\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Ninna Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=69\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=72\">reviews\u003c/a> |\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \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>I met Julia Child several times and was a huge fan. So when I heard that David did an uncanny impression of her, I had to ask him to show us. He didn’t quite channel the legendary chef but did give us a good laugh. David’s pick of Chapeau! was a favorite, and we couldn’t stop talking about the desserts or wine list between takes. It’s most definitely a place to visit for wine (and sweets) lovers. Speaking of wine, it was terrific having Sonya on the show since we had met several months before when I was speaking at a wine event. Sipping on set took on new meaning as both David, a wine collector, and Sonya are huge lovers of the grape (myself included). Wendy was a dynamo and total foodie. She and Sonya also seemed to connect though they had opposite ideas about Red Sea. They’ve planned to go back together and see why eating with your hands is a good thing. Could be another show.\u003c/p>\n\u003cp>\u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb>2004 Morgan Sauvignon Blanc, Monterey, California $15\u003c/b>\u003cbr>\nLess herbal and more tropical than other versions of Sauvignon, this is a ripe, juicy wine from one of California’s top white wine makers. Try it with scallops or chicken burritos.\u003c/p>\n\u003cp>\u003cb>Sponsor Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>2003 Bonterra Merlot, Mendocino County, California $15\u003c/b>\u003cbr>\nMerlot is all about texture, and this wine has got it in spades. Soft, supple and velvety, it not only feels good to sip but also tastes good. Dark berry fruit flavors are rounded out with a hint of minty complexity.\u003c/p>\n\n",
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"excerpt": "Check, Please! Bay Area's episode 8 (#108) profiles and reviews these three Bay Area restaurants:\r\n1) \u003cstrong>Red Sea Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=67\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=70\">reviews\u003c/a> |\r\n2) \u003cstrong>Chapeau!\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=68\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=71\">reviews\u003c/a> |\r\n3) \u003cstrong>Ninna Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=69\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=72\">reviews\u003c/a> |\r\n\r\n\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594058282469/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s episode 8 (#108) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594058282469/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>1) \u003cstrong>Red Sea Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=67\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=70\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Chapeau!\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=68\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=71\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Ninna Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=69\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=72\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Red Sea Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=70\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594058282469/\">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/redsea1.jpg\" alt=\"Red Sea Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/redsea5.jpg\" alt=\"Red Sea Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/redsea9.jpg\" alt=\"Red Sea Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/redsea4.jpg\" alt=\"Red Sea Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/redsea2.jpg\" alt=\"Red Sea Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/redsea3.jpg\" alt=\"Red Sea Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n5200 Claremont Avenue (at Telegraph Avenue)\u003cbr>\nOakland, CA 94618\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.795047,-122.418087&sspn=0.020551,0.029054&hl=en&q=red+sea+oakland+ca&cid=37804444,-122269722,6964845879348930807&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> 510-655-3757\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.redsearestaurantbar.com/\">www.redsearestaurantbar.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Iyasu Feseha and Tedros Goitum\u003cbr>\n\u003cstrong>Executive Chefs:\u003c/strong> Iyasu Feseha and Tedros Goitum\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Eritrean and Ethiopian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Zigni: Beef or Lamb\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> $5\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-12:00am\u003cbr>\nTuesday: 11:00am-12:00am\u003cbr>\nWednesday: 11:00am-12:00am\u003cbr>\nThursday: 11:00am-12:00am\u003cbr>\nFriday: 11:00am-12:00am\u003cbr>\nSaturday: 11:00am-12:00am\u003cbr>\nSunday: 11:00am-12:00am\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n5200 Claremont Avenue (at Telegraph Avenue)\r\nOakland, CA 94618\r\n\u003ca href=\"http://maps.google.com/maps?sll=37.795047,-122.418087&sspn=0.020551,0.029054&hl=en&q=red+sea+oakland+ca&cid=37804444,-122269722,6964845879348930807&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 510-655-3757\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.redsearestaurantbar.com/\">www.redsearestaurantbar.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Eritrean and Ethiopian\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=70\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Red Sea Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=70\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594058282469/\">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/redsea1.jpg\" alt=\"Red Sea Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/redsea5.jpg\" alt=\"Red Sea Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/redsea9.jpg\" alt=\"Red Sea Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/redsea4.jpg\" alt=\"Red Sea Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/redsea2.jpg\" alt=\"Red Sea Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/redsea3.jpg\" alt=\"Red Sea Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n5200 Claremont Avenue (at Telegraph Avenue)\u003cbr>\nOakland, CA 94618\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.795047,-122.418087&sspn=0.020551,0.029054&hl=en&q=red+sea+oakland+ca&cid=37804444,-122269722,6964845879348930807&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> 510-655-3757\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.redsearestaurantbar.com/\">www.redsearestaurantbar.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> Iyasu Feseha and Tedros Goitum\u003cbr>\n\u003cstrong>Executive Chefs:\u003c/strong> Iyasu Feseha and Tedros Goitum\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Eritrean and Ethiopian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Zigni: Beef or Lamb\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> $5\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:00am-12:00am\u003cbr>\nTuesday: 11:00am-12:00am\u003cbr>\nWednesday: 11:00am-12:00am\u003cbr>\nThursday: 11:00am-12:00am\u003cbr>\nFriday: 11:00am-12:00am\u003cbr>\nSaturday: 11:00am-12:00am\u003cbr>\nSunday: 11:00am-12:00am\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes\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>Red Sea Restaurant: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=67\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594058282469/\" 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/redsea7.jpg\" alt=\"Red Sea Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/redsea6.jpg\" alt=\"Red Sea Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/redsea13.jpg\" alt=\"Red Sea Restaurant\" hspace=\"3\">\u003cbr>\nZigni-Kei Wot (beef in red pepper sauce), Red Sea Combination Platter, Side Dishes: Shiro (chick pea stew), Birsin (ground red lentils), Greens\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/wendy.jpg\" alt=\"Wendy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Wendy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Media\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Red Sea Restaurant\u003cbr>\n\u003cstrong>Reviewed Red Sea Restaurant:\u003c/strong> Saturday, November 26, 2005\u003c/p>\n\u003cp>Walking into Red Sea on the later side of a Saturday night (around 9PM), there were a few tables finishing up, and there was a calm to the room that was inviting. The restaurant has a bar attached, which was hopping with what seemed like the entire local Ethiopian community. Red Sea is located on a quiet corner of Claremont Avenue on the border of the Rockridge and Temescal neighborhoods in Oakland. It’s a dark, kind of lonely stretch of a very wide street near the frantically busy corner of 51st and Telegraph. There’s a tension here that comes from the juxtaposition of a thriving, diverse, art and food-driven community that borders a DMV, an old abandoned Safeway, and the freeway entrance. Red Sea Restaurant is a destination at this point, still a local secret — a restaurant on the down low for most highbrow diners.\u003c/p>\n\u003cp>Red Sea feels authentic from the preponderance of Ethiopians enjoying themselves on premises, but I can’t know for sure, being a Brooklyn native with roots in Rumania and Poland. That said, the food here is super-tasty, redolent with the flavors of onions, garlic, ginger, chili, and berbere — a spiced hot pepper seasoning found throughout Eritrean and Ethiopian cuisine. I love spicy food and curries from all parts of the world. At Red Sea, nearly every dish can be ordered hot or mild. But this food isn’t for people with tender stomachs — even the mild dishes contain many spices like toasted cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander. We started our meal with a vegetable sambusa, a rectangular fritter stuffed with a flavorful paste of green peas, carrots, and jalapeño. I love the hot-crispy thing that was going on with a cold beer — it was a great way to start the meal. Each of these hot pockets is only $2.00, and is served solo, a minimalist plate –- no muss, no fuss, no garnish. We also tried their version of hummus, described on the menu quaintly as a party dip. It’s got toasted sesame seeds, lemon juice, garlic, and olive oil; good, but not blow-your-mind. It’s served with fried pita wedges to dip, some raw veggies, and is basically a flavorful munch while waiting for dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After a short interval, an incredible thing happened. The two main dishes we ordered — the Red Sea Combination and the Vegetarian Combination — arrived on one large round platter that completely had the “oooh-aaah” factor going on. The plate was abundant, enticing, sexy, and aromatic. With less flexible diners, this might have been a mistake, say, for a strict vegetarian who didn’t want their vegetables touching any meat products. But for us, the party started as soon as we saw the platter. Artfully arranged sections of spicy lentils, peas, cabbage in tomato sauce, spinach, and chicken, lamb, and beef stews with a variety of hot or spicy/sweet toppings were presented to us on a platter lined with the tangy, spongy injera (Ethiopian unleavened bread). Each dish complemented the next: there were beef chunks seasoned with ginger and garlic, simmered with onions in butter; chicken Wot in spicy red pepper sauce; tender lamb; split peas cooked with turmeric; ground red lentils cooked with garlic and ginger; and my favorite, silssi, a spicy stew of tomatoes, jalapeños, and lots and lots of sweet onions reduced to a glistening deep red compote. Enough injera was brought on the side to enable my partner and me to tear off chunks and scoop each dish throughout the meal, no forks necessary. This art of gursha makes dining at Red Sea an engaging, intimate, hands-on experience like no other.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sonya.jpg\" alt=\"Sonya\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sonya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Information Systems Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ninna Restaurant\u003cbr>\n\u003cstrong>Reviewed Red Sea Restaurant:\u003c/strong> Tuesday, December 6, 2005\u003c/p>\n\u003cp>The Red Sea Restaurant and Bar is located on Claremont Avenue in Oakland right after it splits off of Telegraph, near the DMV. Parking is difficult on busy Claremont, but you can find space on the side streets. The restaurant bills itself as serving both Eritrean and Ethiopian food. We arrived early for dinner and the restaurant was empty. I heard talking and laughing coming from the bar, which is separate from the restaurant. They were speaking what I assume was Tigrigna or one of the other languages spoken in that region of East Africa. Upbeat, modern Eritrean/Ethiopian music from the bar spilled into the restaurant.\u003c/p>\n\u003cp>A lone waitress was sitting in the back of the restaurant. She smiled at us and came forward, telling us we could sit where we pleased. I opted not to sit near the door because I was cold. Our waitress was very personable. When I said that I was cold, she offered to turn on the heat. I said no, but throughout the meal, I wished that I hadn’t. I stayed cold.\u003c/p>\n\u003cp>Most of the tables in the restaurant seated four. Small, intimate pockets of space were created by the use of folding screens — whether wrought iron, wood, or bamboo — as well as moderate lighting. The décor featured pictures of Eritrean (or Ethiopian) people and a couple of woven baskets.\u003c/p>\n\u003cp>As I sat, reviewing the menu and looking around, I was reminded of some restaurants I’d visited in West Africa and I smiled. I liked the authentic flavor the place was sharing with its customers. The ambient music, the lilt of voices from the bar all contributed to making me feel transported.\u003c/p>\n\u003cp>We asked our waitress what she recommended, and she suggested that we try the Red Sea Combination and the Vegetarian Combination, so we did. I also ordered the vegetable sambusa (described as a type of fritter), the Timatim Fitfit salad, and honey wine. The waitress quickly returned and said they were out of the vegetable sambusa. I asked for the meat sambusa instead. A few minutes later, she came back and said they were out of that as well. The honey wine was like nectar. Sweet and sort of dessert wine-like, but much more refreshing. I definitely recommend it. Injera is the bread of life in Eritrean and Ethiopian cuisine. The Timatim Fitfit salad was a tasty take on a tomato bread salad: a large plate of injera pieces soaked in a spicy red sauce and mixed with a few diced tomatoes and onions. The entire dish had the flavor of lemon juice that was augmented by the naturally sour flavor of injera — a spongy flatbread made from teff, a grain native to Eritrea and Ethiopia. The dishes were flavorful from the skillful use of berbere (a chili spice mixture) and tegelese tesmi (a garlic-ginger herb butter).\u003c/p>\n\u003cp>The two combinations were served family style, each entrée placed in small portions on a platter covered with injera. Two folded sheets of injera were served on the side. The Red Sea Combination provided samples of beef in a rich, spicy red sauce; lamb in a lighter spicy sauce; and chicken in a spicy red sauce. The Vegetarian Combination was tangy spinach, savory red lentils, mild yellow lentils, okra in a red sauce, and green salad tossed in a tart dressing. The sauce from each dish soaked into the injera, which we could have eaten if we hadn’t been so full.\u003c/p>\n\u003cp>As I mentioned, injera is ever present in an Eritrean/Ethiopian meal. The fermented flatbread has a distinct sour flavor that is an acquired taste. That flavor, in addition to the liberal use of lemon juice, permeates the meal with a definitive tang that can become tiring by the end of the meal.\u003c/p>\n\u003cp>We didn’t order dessert, nor did the waitress offer it. I remember that there seemed to be only two items on the menu, one being baklava. During our meal, a few patrons had come in, but the place was in no way full. Our meal seemed to go by quickly, and yet we had a long wait for the waitress to come and take our payment. She apologized for the long delay with a heartfelt smile.\u003c/p>\n\u003cp>All in all, I enjoyed the spicy cuisine at the Red Sea. I would recommend it to people who want to sample authentic Eritrean/Ethiopian cuisine.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dave.jpg\" alt=\"Dave\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dave\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pharmacist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chapeau!\u003cbr>\n\u003cstrong>Reviewed Red Sea Restaurant:\u003c/strong> Sunday, December 4, 2005\u003c/p>\n\u003cp>Red Sea is an unpretentious Ethiopian restaurant and bar on the corner of Claremont and Telegraph Ave. in Oakland. When I arrived there at 7PM on a Sunday (12/4/05) evening, the bar side was hopping, but the restaurant side had only four or five people. I couldn’t find a hostess or server, so I stood by a man waiting for take out, thinking someone would show up eventually. A young woman eventually arrived and seated me. The restaurant is simply decorated: beige linoleum floor tiles, wooden tables with high-backed chairs, and Ethiopian folk art hanging on the walls. Knowing little about Ethiopian food I quizzed the server, who recommended the Vegetable Sambusa ($2) and the Red Sea Combination Plate ($9.75) with Meis (honey wine, $3 by the glass) as a beverage.\u003c/p>\n\u003cp>The Vegetable Sambusa is a thin, crisp, rectangular pastry crust (about the size of a Pop-Tart) filled with green peas and carrots seasoned with jalapeño. It arrived hot, and I loved the contrast of the sweet peas and carrots with the intense spiciness. Since most of the food served was fairly spicy, the cold, sweet honey wine was the perfect beverage.\u003c/p>\n\u003cp>The Red Sea Combination and my dinner companion’s entrée (Zelbo: beef chunks braised with spinach and ginger, kicked up with lemon juice, $8.75) arrived served on the same large plate atop an enormous round of injera (a spongy, slightly sour Ethiopian flatbread) with more injera on the side for scooping up the food which, of course, you eat with your hands.\u003c/p>\n\u003cp>The Red Sea Combination consisted of five dishes. The chicken dish (Sebhi Dorho: whole chicken pieces in a rich, hot red pepper sauce with ginger, garlic, cardamom, and nutmeg) was flavorful and satisfying. A lamb stew (Begee Alitcha) was milder in spice, but the meat had lost some of its unique flavor from over-braising. The beef dish (Zigni) was served in a sauce similar to the chicken but had more of a paprika-like flavor. The two vegetable dishes were purées of chickpeas and ground red lentils and were somewhat bland. The slow-cooked, braised nature of this food makes it flavorful but dense and very filling, especially when combined with the flat bread it’s eaten with. My favorite dishes were my appetizer (Vegetable Sambusa) and the beef and spinach dish my friend ordered. I was too full to eat dessert (they offer only ice cream and baklava) and had plenty of leftovers to take home.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>At around $20 per person, including drinks, tax. and tip, the restaurant is a bargain. Service and atmosphere (as with many inexpensive ethnic restaurants) are not exceptional and not the point anyhow. The food is the star. If I lived in the neighborhood I would return to explore the menu (I didn’t get to try any seafood items) and could see myself developing cravings for certain dishes. Although it was fun and I did enjoy the experience, I probably wouldn’t make a special trip across the Bay Bridge just to eat there.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Red Sea Restaurant: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=67\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594058282469/\" 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/redsea7.jpg\" alt=\"Red Sea Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/redsea6.jpg\" alt=\"Red Sea Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/redsea13.jpg\" alt=\"Red Sea Restaurant\" hspace=\"3\">\u003cbr>\nZigni-Kei Wot (beef in red pepper sauce), Red Sea Combination Platter, Side Dishes: Shiro (chick pea stew), Birsin (ground red lentils), Greens\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/wendy.jpg\" alt=\"Wendy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Wendy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Media\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Red Sea Restaurant\u003cbr>\n\u003cstrong>Reviewed Red Sea Restaurant:\u003c/strong> Saturday, November 26, 2005\u003c/p>\n\u003cp>Walking into Red Sea on the later side of a Saturday night (around 9PM), there were a few tables finishing up, and there was a calm to the room that was inviting. The restaurant has a bar attached, which was hopping with what seemed like the entire local Ethiopian community. Red Sea is located on a quiet corner of Claremont Avenue on the border of the Rockridge and Temescal neighborhoods in Oakland. It’s a dark, kind of lonely stretch of a very wide street near the frantically busy corner of 51st and Telegraph. There’s a tension here that comes from the juxtaposition of a thriving, diverse, art and food-driven community that borders a DMV, an old abandoned Safeway, and the freeway entrance. Red Sea Restaurant is a destination at this point, still a local secret — a restaurant on the down low for most highbrow diners.\u003c/p>\n\u003cp>Red Sea feels authentic from the preponderance of Ethiopians enjoying themselves on premises, but I can’t know for sure, being a Brooklyn native with roots in Rumania and Poland. That said, the food here is super-tasty, redolent with the flavors of onions, garlic, ginger, chili, and berbere — a spiced hot pepper seasoning found throughout Eritrean and Ethiopian cuisine. I love spicy food and curries from all parts of the world. At Red Sea, nearly every dish can be ordered hot or mild. But this food isn’t for people with tender stomachs — even the mild dishes contain many spices like toasted cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander. We started our meal with a vegetable sambusa, a rectangular fritter stuffed with a flavorful paste of green peas, carrots, and jalapeño. I love the hot-crispy thing that was going on with a cold beer — it was a great way to start the meal. Each of these hot pockets is only $2.00, and is served solo, a minimalist plate –- no muss, no fuss, no garnish. We also tried their version of hummus, described on the menu quaintly as a party dip. It’s got toasted sesame seeds, lemon juice, garlic, and olive oil; good, but not blow-your-mind. It’s served with fried pita wedges to dip, some raw veggies, and is basically a flavorful munch while waiting for dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After a short interval, an incredible thing happened. The two main dishes we ordered — the Red Sea Combination and the Vegetarian Combination — arrived on one large round platter that completely had the “oooh-aaah” factor going on. The plate was abundant, enticing, sexy, and aromatic. With less flexible diners, this might have been a mistake, say, for a strict vegetarian who didn’t want their vegetables touching any meat products. But for us, the party started as soon as we saw the platter. Artfully arranged sections of spicy lentils, peas, cabbage in tomato sauce, spinach, and chicken, lamb, and beef stews with a variety of hot or spicy/sweet toppings were presented to us on a platter lined with the tangy, spongy injera (Ethiopian unleavened bread). Each dish complemented the next: there were beef chunks seasoned with ginger and garlic, simmered with onions in butter; chicken Wot in spicy red pepper sauce; tender lamb; split peas cooked with turmeric; ground red lentils cooked with garlic and ginger; and my favorite, silssi, a spicy stew of tomatoes, jalapeños, and lots and lots of sweet onions reduced to a glistening deep red compote. Enough injera was brought on the side to enable my partner and me to tear off chunks and scoop each dish throughout the meal, no forks necessary. This art of gursha makes dining at Red Sea an engaging, intimate, hands-on experience like no other.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sonya.jpg\" alt=\"Sonya\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sonya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Information Systems Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ninna Restaurant\u003cbr>\n\u003cstrong>Reviewed Red Sea Restaurant:\u003c/strong> Tuesday, December 6, 2005\u003c/p>\n\u003cp>The Red Sea Restaurant and Bar is located on Claremont Avenue in Oakland right after it splits off of Telegraph, near the DMV. Parking is difficult on busy Claremont, but you can find space on the side streets. The restaurant bills itself as serving both Eritrean and Ethiopian food. We arrived early for dinner and the restaurant was empty. I heard talking and laughing coming from the bar, which is separate from the restaurant. They were speaking what I assume was Tigrigna or one of the other languages spoken in that region of East Africa. Upbeat, modern Eritrean/Ethiopian music from the bar spilled into the restaurant.\u003c/p>\n\u003cp>A lone waitress was sitting in the back of the restaurant. She smiled at us and came forward, telling us we could sit where we pleased. I opted not to sit near the door because I was cold. Our waitress was very personable. When I said that I was cold, she offered to turn on the heat. I said no, but throughout the meal, I wished that I hadn’t. I stayed cold.\u003c/p>\n\u003cp>Most of the tables in the restaurant seated four. Small, intimate pockets of space were created by the use of folding screens — whether wrought iron, wood, or bamboo — as well as moderate lighting. The décor featured pictures of Eritrean (or Ethiopian) people and a couple of woven baskets.\u003c/p>\n\u003cp>As I sat, reviewing the menu and looking around, I was reminded of some restaurants I’d visited in West Africa and I smiled. I liked the authentic flavor the place was sharing with its customers. The ambient music, the lilt of voices from the bar all contributed to making me feel transported.\u003c/p>\n\u003cp>We asked our waitress what she recommended, and she suggested that we try the Red Sea Combination and the Vegetarian Combination, so we did. I also ordered the vegetable sambusa (described as a type of fritter), the Timatim Fitfit salad, and honey wine. The waitress quickly returned and said they were out of the vegetable sambusa. I asked for the meat sambusa instead. A few minutes later, she came back and said they were out of that as well. The honey wine was like nectar. Sweet and sort of dessert wine-like, but much more refreshing. I definitely recommend it. Injera is the bread of life in Eritrean and Ethiopian cuisine. The Timatim Fitfit salad was a tasty take on a tomato bread salad: a large plate of injera pieces soaked in a spicy red sauce and mixed with a few diced tomatoes and onions. The entire dish had the flavor of lemon juice that was augmented by the naturally sour flavor of injera — a spongy flatbread made from teff, a grain native to Eritrea and Ethiopia. The dishes were flavorful from the skillful use of berbere (a chili spice mixture) and tegelese tesmi (a garlic-ginger herb butter).\u003c/p>\n\u003cp>The two combinations were served family style, each entrée placed in small portions on a platter covered with injera. Two folded sheets of injera were served on the side. The Red Sea Combination provided samples of beef in a rich, spicy red sauce; lamb in a lighter spicy sauce; and chicken in a spicy red sauce. The Vegetarian Combination was tangy spinach, savory red lentils, mild yellow lentils, okra in a red sauce, and green salad tossed in a tart dressing. The sauce from each dish soaked into the injera, which we could have eaten if we hadn’t been so full.\u003c/p>\n\u003cp>As I mentioned, injera is ever present in an Eritrean/Ethiopian meal. The fermented flatbread has a distinct sour flavor that is an acquired taste. That flavor, in addition to the liberal use of lemon juice, permeates the meal with a definitive tang that can become tiring by the end of the meal.\u003c/p>\n\u003cp>We didn’t order dessert, nor did the waitress offer it. I remember that there seemed to be only two items on the menu, one being baklava. During our meal, a few patrons had come in, but the place was in no way full. Our meal seemed to go by quickly, and yet we had a long wait for the waitress to come and take our payment. She apologized for the long delay with a heartfelt smile.\u003c/p>\n\u003cp>All in all, I enjoyed the spicy cuisine at the Red Sea. I would recommend it to people who want to sample authentic Eritrean/Ethiopian cuisine.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dave.jpg\" alt=\"Dave\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dave\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pharmacist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chapeau!\u003cbr>\n\u003cstrong>Reviewed Red Sea Restaurant:\u003c/strong> Sunday, December 4, 2005\u003c/p>\n\u003cp>Red Sea is an unpretentious Ethiopian restaurant and bar on the corner of Claremont and Telegraph Ave. in Oakland. When I arrived there at 7PM on a Sunday (12/4/05) evening, the bar side was hopping, but the restaurant side had only four or five people. I couldn’t find a hostess or server, so I stood by a man waiting for take out, thinking someone would show up eventually. A young woman eventually arrived and seated me. The restaurant is simply decorated: beige linoleum floor tiles, wooden tables with high-backed chairs, and Ethiopian folk art hanging on the walls. Knowing little about Ethiopian food I quizzed the server, who recommended the Vegetable Sambusa ($2) and the Red Sea Combination Plate ($9.75) with Meis (honey wine, $3 by the glass) as a beverage.\u003c/p>\n\u003cp>The Vegetable Sambusa is a thin, crisp, rectangular pastry crust (about the size of a Pop-Tart) filled with green peas and carrots seasoned with jalapeño. It arrived hot, and I loved the contrast of the sweet peas and carrots with the intense spiciness. Since most of the food served was fairly spicy, the cold, sweet honey wine was the perfect beverage.\u003c/p>\n\u003cp>The Red Sea Combination and my dinner companion’s entrée (Zelbo: beef chunks braised with spinach and ginger, kicked up with lemon juice, $8.75) arrived served on the same large plate atop an enormous round of injera (a spongy, slightly sour Ethiopian flatbread) with more injera on the side for scooping up the food which, of course, you eat with your hands.\u003c/p>\n\u003cp>The Red Sea Combination consisted of five dishes. The chicken dish (Sebhi Dorho: whole chicken pieces in a rich, hot red pepper sauce with ginger, garlic, cardamom, and nutmeg) was flavorful and satisfying. A lamb stew (Begee Alitcha) was milder in spice, but the meat had lost some of its unique flavor from over-braising. The beef dish (Zigni) was served in a sauce similar to the chicken but had more of a paprika-like flavor. The two vegetable dishes were purées of chickpeas and ground red lentils and were somewhat bland. The slow-cooked, braised nature of this food makes it flavorful but dense and very filling, especially when combined with the flat bread it’s eaten with. My favorite dishes were my appetizer (Vegetable Sambusa) and the beef and spinach dish my friend ordered. I was too full to eat dessert (they offer only ice cream and baklava) and had plenty of leftovers to take home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At around $20 per person, including drinks, tax. and tip, the restaurant is a bargain. Service and atmosphere (as with many inexpensive ethnic restaurants) are not exceptional and not the point anyhow. The food is the star. If I lived in the neighborhood I would return to explore the menu (I didn’t get to try any seafood items) and could see myself developing cravings for certain dishes. Although it was fun and I did enjoy the experience, I probably wouldn’t make a special trip across the Bay Bridge just to eat there.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Chapeau!\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=71\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594058282469/\" 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/chapeau7.jpg\" alt=\"Chapeau!\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chapeau8.jpg\" alt=\"Chapeau!\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chapeau1.jpg\" alt=\"Chapeau!\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chapeau6.jpg\" alt=\"Chapeau!\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chapeau9.jpg\" alt=\"Chapeau!\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chapeau12.jpg\" alt=\"Chapeau!\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1408 Clement Street (at 15th Avenue)\u003cbr>\nSan Francisco, CA 94118\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.838454,-122.262136&sspn=0.005135,0.007263&hl=en&q=chapeau!+1408+clement+st+san+francisco&cid=37775000,-122418333,16776328381656929086&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy) at 14th Avenue\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-750-9787\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:chapeaubistro@earthlink.net\">chapeaubistro@earthlink.net\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Philippe and Ellen Gardelle\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Philippe Gardelle\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sweetbreads\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15 per 750 ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 5:00pm-10:00pm\u003cbr>\nWednesday: 5:00pm-10:00pm\u003cbr>\nThursday: 5:00pm-10:00pm\u003cbr>\nFriday: 5:00pm-10:30pm\u003cbr>\nSaturday: 5:00pm-10:30pm\u003cbr>\nSunday: 5:00pm-10:00pm\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> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, 2 weeks in advance for weekends\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\n1408 Clement Street (at 15th Avenue)\r\nSan Francisco, CA 94118\r\n\u003ca href=\"http://maps.google.com/maps?sll=37.838454,-122.262136&sspn=0.005135,0.007263&hl=en&q=chapeau!+1408+clement+st+san+francisco&cid=37775000,-122418333,16776328381656929086&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-750-9787\r\n\u003cstrong>Type of Cuisine:\u003c/strong> French\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=71\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chapeau!\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=71\">reviews\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594058282469/\" 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/chapeau7.jpg\" alt=\"Chapeau!\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chapeau8.jpg\" alt=\"Chapeau!\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chapeau1.jpg\" alt=\"Chapeau!\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chapeau6.jpg\" alt=\"Chapeau!\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chapeau9.jpg\" alt=\"Chapeau!\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chapeau12.jpg\" alt=\"Chapeau!\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1408 Clement Street (at 15th Avenue)\u003cbr>\nSan Francisco, CA 94118\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.838454,-122.262136&sspn=0.005135,0.007263&hl=en&q=chapeau!+1408+clement+st+san+francisco&cid=37775000,-122418333,16776328381656929086&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy) at 14th Avenue\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-750-9787\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:chapeaubistro@earthlink.net\">chapeaubistro@earthlink.net\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> Philippe and Ellen Gardelle\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Philippe Gardelle\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> French\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sweetbreads\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $15 per 750 ml\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 5:00pm-10:00pm\u003cbr>\nWednesday: 5:00pm-10:00pm\u003cbr>\nThursday: 5:00pm-10:00pm\u003cbr>\nFriday: 5:00pm-10:30pm\u003cbr>\nSaturday: 5:00pm-10:30pm\u003cbr>\nSunday: 5:00pm-10:00pm\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> $25-$35\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, 2 weeks in advance for weekends\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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"content": "\u003cp>\u003cstrong>Chapeau: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=68\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594058282469/\" 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/chapeau2.jpg\" alt=\"Chapeau!\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chapeau4.jpg\" alt=\"Chapeau!\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chapeau5.jpg\" alt=\"Chapeau!\" hspace=\"3\">\u003cbr>\nSalmon Gravlax; Bacon-Wrapped Pork Tenderloin with Chestnut Purée and Brussels Sprouts; Trio of Lemon Tart, Chocolate Shake, Passion Fruit Parfait/Strawberry Pot de Crème\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/dave.jpg\" alt=\"Dave\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dave\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pharmacist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chapeau!\u003cbr>\n\u003cstrong>Reviewed Chapeau!:\u003c/strong> Thursday, December 8, 2005\u003c/p>\n\u003cp>What makes someone want to return to a restaurant? In the Bay Area, the competition is fierce and the clientele is sophisticated and savvy. Aside from food, atmosphere, and service, a restaurant needs an extra something going for it to inspire customer loyalty. For me that extra something is: Does this restaurant make me feel welcome and special for having chosen to dine there? The husband and wife owners of Chapeau! have mastered this skill.\u003c/p>\n\u003cp>Ellen and Philippe Gardelle have owned and run this restaurant for eight years. Located on a quiet section of Clement Street just west of Park Presidio in San Francisco, it is a small neighborhood bistro that seats around thirty-five people. The walls are covered with fanciful murals featuring, of course, hats. Philippe used to employ chefs to run the kitchen but later decided that he wanted more control over the food. Now he designs and executes his own menus based on the food he grew up with in the south of France.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On my visit (12/8/05) I arrived with a companion for my 5:30PM reservation to a nearly full restaurant. We decided to order off the early bird menu ($21.25): a three-course prix fixe special that is offered from 5-6PM Sunday – Thursday. You have a choice of four different appetizers, main courses, and desserts from the main menu.\u003c/p>\n\u003cp>For starters we were served an amuse bouche: a rich, amazingly complex squash soup served in a demitasse cup. My first course was the Smoked Trout Salad ($9.50 on the main menu). The salad consisted of fingerling potatoes marinated in an anchovy dressing, topped with pieces of smoked freshwater trout, beside a small mound of mâche dressed in a brightly-flavored, slightly sweet lemon vinaigrette. Each of the elements complemented the other with the sweet salad greens a nice foil for the salty trout. The potatoes in anchovy dressing added a comfort element. My companion had the Duo of Salmon ($8.50 on the regular menu with the addition of salmon caviar). The salmon — in both gravlax and smoked forms — was complemented by fried capers and chopped, cooked egg.\u003c/p>\n\u003cp>My main course was the Bacon-Wrapped Pork Tenderloin ($18 – regular menu) with chestnut purée and shaved Brussels sprouts. The pork was moist and smoky with the right amount of pinkness in the center. Though not a fan of Brussels sprouts, these were blanched, thinly-sliced, and sweet with an appealing crispness. The chestnut purée rounded out the flavors and added a nice seasonal touch. My dinner companion had the traditional Coq au Vin ($18 – regular menu). The wine sauce was properly savory and the chicken, tender and well braised. It was delicious, but I was happy with my dish.\u003c/p>\n\u003cp>For dessert I chose the Lemon Tartelette ($7 – regular menu), which was actually three desserts: a creamy lemon tart, a small strawberry pot de crème, and a miniature chocolate milk shake. The combination was playful with each element well done. My companion had the Trio of Sorbet ($7 – regular menu), served with a hazelnut basket filled with fruit compote. The sorbets (raspberry, lemon, and lime) were intensely flavored with refreshing acidity. For wine we chose a bottle of the Stuhmuller Chardonnay 2004 ($40) from the Napa Valley. The wine was rich, nicely-balanced and went well with our food.\u003c/p>\n\u003cp>Service is friendly and communal with three or four different people waiting on your table during the course of the evening. Depending on when you go, the service can be slow and the tables are so close together that you’ll be tempted to steal a bite of your neighbor’s food. Philippe handles the wine service. He is knowledgeable and his wine list is extensive and one of the most user-friendly in the city. In addition to the usual organization into reds and whites, there are also helpful subcategories like “best wines for under $28.” There are also twenty-one wines available in half bottles and another dozen available by the glass. To the delight of wine snobs, the proper glass accompanies each wine so that Burgundies are poured in Burgundy glasses, etc.\u003c/p>\n\u003cp>Price-wise, Chapeau! is a bargain. In addition to the early bird menu discussed earlier, the regular menu offers food that is as good as or better than that of many “destination” French restaurants at about half the cost. Finally, the warmth and personal attention Ellen and Philippe give their customers makes you feel like you’re having dinner with friends rather than having a meal out. You want to return.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sonya.jpg\" alt=\"Sonya\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sonya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Information Systems Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ninna Restaurant\u003cbr>\n\u003cstrong>Reviewed Chapeau!:\u003c/strong> Thursday, December 8, 2005\u003c/p>\n\u003cp>Chapeau is a small cozy restaurant. I arrived in time to enjoy the early bird menu, which is an excellent value. The prix fixe menu gives you several choices between salads or appetizers, entrees, and desserts. For a moment, I thought that we would not be seated. Even though there was only one couple there when we arrived, the waiter asked us to wait while he determined if they could take us. We had not made reservations. I felt slightly daunted. Still, throughout our meal, the restaurant did not fill up, even though a group of eight people arrived to celebrate a birthday.\u003c/p>\n\u003cp>Chef and owner Philippe Gardelle and his wife Helen, make a point of being interactive with patrons. Servers are highly attentive, almost hovering. With the birthday party underway, and with the restaurant being so small, the place was very noisy and loud.\u003c/p>\n\u003cp>I was delighted by the lagniappe serving of puréed cauliflower soup drizzled with white truffle oil. The flavor was delicate and addictive. The mesclun salad was fine, as was the coq au vin with potato purée, bacon, and red wine. The chicken was tender and fell off the bone. Dessert was another high point. The profiteroles looked decadent, although I opted for the plate of small desserts: lemon tart, chocolate milkshake, and a creamy passion fruit parfait. The small desserts were cute and tasty. The lemon tart filling had the consistency and flavor of lemon curd, while the shell seemed to have been ready made. This was a light dessert that is perfect if you’ve had a heavy entrée. We were also treated to a serving of the trio of sorbet dessert, which was lime, passion fruit, and red wine. I loved the red wine sorbet. It had a rich flavor that was refreshing and fruity.\u003c/p>\n\u003cp>As we left, Chef Gardelle walked my friend and me out. There had been a stressful experience as we were first being seated. We were initially seated in a very good location (to me), but my friend, who is a very large woman, seemed to be in the way of the wait staff. The waiter moved us to another table. He then asked my friend to scoot up so that potential patrons who would sit at a table behind her would have room. There were no patrons seated at that table behind her the entire evening, however. With the tables being so close, I wondered how they would accommodate wheelchairs. My companion was highly insulted by this incident, but Gardelle’s extra care went a long way toward assuaging her indignation. Gardelle states that he works hard to provide a place where people can come and have good food. His hospitality certainly makes patrons feel special. I was impressed that he paid enough attention and cared enough to make an extra effort to mollify my friend and address her issues.\u003c/p>\n\u003cp>I think the incident with seating us distracted me, so my enjoyment may have been less than it could have been otherwise. I became concerned about my friend and had a difficult time focusing on the meal. I was tense throughout dinner because my friend was unhappy. The seating incident made me feel like I was in the way. I would recommend this restaurant to people who are going to be in the area. For me, the drive is just too long when there are a few fine French bistros in Oakland. Even so, I don’t think there are many places that would give you the personal attention and care that you get at Chapeau.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/wendy.jpg\" alt=\"Wendy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Wendy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Media\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Red Sea Restaurant\u003cbr>\n\u003cstrong>Reviewed Chapeau!:\u003c/strong> Tuesday, December 4, 2005\u003c/p>\n\u003cp>Chapeau!\u003c/p>\n\u003cp>My friend and I were having an early dinner at Chapeau to take advantage of their $21-prix fixe, early bird menu. Being from Oakland, I don’t go out to the Avenues much, but Chapeau is a definite destination. Great marketing on the early bird — the place was jammed by 6PM. The spirit was convivial in a bit of contrast with the impeccably formal and white tablecloth service. The person having the best time was the chef/owner himself, working the room as per his reputation, greeting me as if he’d known me for years, and shaking the hands of numerous patrons who were clearly his regulars.\u003c/p>\n\u003cp>The menu reads like a dream — although even a veteran food groupie like me was taken aback at the coq au vin, which was described as being prepared with rooster. Rooster. I know coq au vin is technically rooster with wine, but I’d never seen it described that way on a menu. (I selected pig instead.) I chose salmon two ways for an appetizer, and pork loin for the main course. My friend had squash soup to begin and arctic char for her main. Dessert was profiteroles and a combo assortment of a mini chocolate milkshake, a strawberry custard, and a lemon tart. The wine list is extraordinary for a restaurant this size, and I loved the fact that I could have half a glass of a crisp, Alsatian Pinot Blanc with my salmon and a glass of Bordeaux with the pork. And, oh la la, the stemware is luxurious — wine DOES taste better in fancy glasses.\u003c/p>\n\u003cp>For me, the food at Chapeau is expertly prepared but missing the “wow.” It’s like when you take a bite of something you are trying for the first time, pause to really get the full effect, and then exclaim, “Wow, this is the best blah-de-blah I’ve EVER had.” I couldn’t say that about anything at this meal. Everything at Chapeau was very good — a high quality product, expertly cooked and beautifully presented by efficient staff members. But the place was missing a little bit of the joy of the meal (I think it got lost in the formality of the service), and the plates were lacking the inspiration/passion clearly present in the chef himself. The pork was tender and flavorful, arranged on a bed of chestnut purée with a chiffonade of Brussels sprouts. Every bite was delicious. The smoked salmon lacked flavor, and the chopped egg and crispy capers (a little burnt) weren’t enough to make the dish a transformative experience. The squash soup was excellent, a hint of autumnal sweetness, a drizzle of crème fraîche, and a smattering of lightly toasted croutons made each spoonful memorable. The arctic char was nicely grilled, served on a bed of diced potatoes, cranberries, and a few other yummy tidbits. I’m not a big fan of fruit with meat/fish, but this dish had elegant restraint in its preparation and it worked. It just didn’t sing.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The profiteroles were perfectly bathed in velvety chocolate sauce, and I consider chocolate the only true end to a meal. The combination dessert plate was whimsical and fun, down to the paper straw in the mini-milkshake. I liked this plate a lot for its nature as well as its content. The lemon tart in the buttery pastry shell was perfect. The strawberry custard might have been more flavorful during strawberry season, and the chocolate milkshake was outshined by the sauce with the profiteroles. But altogether, the meal was a delight, the room buzzing with good vibes, and the staff working it like a finely-tuned machine. The check is presented in a chapeau, continuing the humor till the end. And in a world where you can exit a restaurant after spending big bucks with no one to say “thank you,” there’s nothing like a kiss on both cheeks from the chef as you leave.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n1408 Clement Street (at 15th Avenue)\r\nSan Francisco, CA 94118\r\n\u003cstrong>Phone:\u003c/strong> 415-750-9787\r\n\u003cstrong>Type of Cuisine:\u003c/strong> French\r\n\u003cstrong>Reviewed:\u003c/strong> Winter 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chapeau: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=68\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594058282469/\" 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/chapeau2.jpg\" alt=\"Chapeau!\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chapeau4.jpg\" alt=\"Chapeau!\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/chapeau5.jpg\" alt=\"Chapeau!\" hspace=\"3\">\u003cbr>\nSalmon Gravlax; Bacon-Wrapped Pork Tenderloin with Chestnut Purée and Brussels Sprouts; Trio of Lemon Tart, Chocolate Shake, Passion Fruit Parfait/Strawberry Pot de Crème\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/dave.jpg\" alt=\"Dave\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Dave\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Pharmacist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chapeau!\u003cbr>\n\u003cstrong>Reviewed Chapeau!:\u003c/strong> Thursday, December 8, 2005\u003c/p>\n\u003cp>What makes someone want to return to a restaurant? In the Bay Area, the competition is fierce and the clientele is sophisticated and savvy. Aside from food, atmosphere, and service, a restaurant needs an extra something going for it to inspire customer loyalty. For me that extra something is: Does this restaurant make me feel welcome and special for having chosen to dine there? The husband and wife owners of Chapeau! have mastered this skill.\u003c/p>\n\u003cp>Ellen and Philippe Gardelle have owned and run this restaurant for eight years. Located on a quiet section of Clement Street just west of Park Presidio in San Francisco, it is a small neighborhood bistro that seats around thirty-five people. The walls are covered with fanciful murals featuring, of course, hats. Philippe used to employ chefs to run the kitchen but later decided that he wanted more control over the food. Now he designs and executes his own menus based on the food he grew up with in the south of France.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On my visit (12/8/05) I arrived with a companion for my 5:30PM reservation to a nearly full restaurant. We decided to order off the early bird menu ($21.25): a three-course prix fixe special that is offered from 5-6PM Sunday – Thursday. You have a choice of four different appetizers, main courses, and desserts from the main menu.\u003c/p>\n\u003cp>For starters we were served an amuse bouche: a rich, amazingly complex squash soup served in a demitasse cup. My first course was the Smoked Trout Salad ($9.50 on the main menu). The salad consisted of fingerling potatoes marinated in an anchovy dressing, topped with pieces of smoked freshwater trout, beside a small mound of mâche dressed in a brightly-flavored, slightly sweet lemon vinaigrette. Each of the elements complemented the other with the sweet salad greens a nice foil for the salty trout. The potatoes in anchovy dressing added a comfort element. My companion had the Duo of Salmon ($8.50 on the regular menu with the addition of salmon caviar). The salmon — in both gravlax and smoked forms — was complemented by fried capers and chopped, cooked egg.\u003c/p>\n\u003cp>My main course was the Bacon-Wrapped Pork Tenderloin ($18 – regular menu) with chestnut purée and shaved Brussels sprouts. The pork was moist and smoky with the right amount of pinkness in the center. Though not a fan of Brussels sprouts, these were blanched, thinly-sliced, and sweet with an appealing crispness. The chestnut purée rounded out the flavors and added a nice seasonal touch. My dinner companion had the traditional Coq au Vin ($18 – regular menu). The wine sauce was properly savory and the chicken, tender and well braised. It was delicious, but I was happy with my dish.\u003c/p>\n\u003cp>For dessert I chose the Lemon Tartelette ($7 – regular menu), which was actually three desserts: a creamy lemon tart, a small strawberry pot de crème, and a miniature chocolate milk shake. The combination was playful with each element well done. My companion had the Trio of Sorbet ($7 – regular menu), served with a hazelnut basket filled with fruit compote. The sorbets (raspberry, lemon, and lime) were intensely flavored with refreshing acidity. For wine we chose a bottle of the Stuhmuller Chardonnay 2004 ($40) from the Napa Valley. The wine was rich, nicely-balanced and went well with our food.\u003c/p>\n\u003cp>Service is friendly and communal with three or four different people waiting on your table during the course of the evening. Depending on when you go, the service can be slow and the tables are so close together that you’ll be tempted to steal a bite of your neighbor’s food. Philippe handles the wine service. He is knowledgeable and his wine list is extensive and one of the most user-friendly in the city. In addition to the usual organization into reds and whites, there are also helpful subcategories like “best wines for under $28.” There are also twenty-one wines available in half bottles and another dozen available by the glass. To the delight of wine snobs, the proper glass accompanies each wine so that Burgundies are poured in Burgundy glasses, etc.\u003c/p>\n\u003cp>Price-wise, Chapeau! is a bargain. In addition to the early bird menu discussed earlier, the regular menu offers food that is as good as or better than that of many “destination” French restaurants at about half the cost. Finally, the warmth and personal attention Ellen and Philippe give their customers makes you feel like you’re having dinner with friends rather than having a meal out. You want to return.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sonya.jpg\" alt=\"Sonya\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sonya\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Information Systems Analyst\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ninna Restaurant\u003cbr>\n\u003cstrong>Reviewed Chapeau!:\u003c/strong> Thursday, December 8, 2005\u003c/p>\n\u003cp>Chapeau is a small cozy restaurant. I arrived in time to enjoy the early bird menu, which is an excellent value. The prix fixe menu gives you several choices between salads or appetizers, entrees, and desserts. For a moment, I thought that we would not be seated. Even though there was only one couple there when we arrived, the waiter asked us to wait while he determined if they could take us. We had not made reservations. I felt slightly daunted. Still, throughout our meal, the restaurant did not fill up, even though a group of eight people arrived to celebrate a birthday.\u003c/p>\n\u003cp>Chef and owner Philippe Gardelle and his wife Helen, make a point of being interactive with patrons. Servers are highly attentive, almost hovering. With the birthday party underway, and with the restaurant being so small, the place was very noisy and loud.\u003c/p>\n\u003cp>I was delighted by the lagniappe serving of puréed cauliflower soup drizzled with white truffle oil. The flavor was delicate and addictive. The mesclun salad was fine, as was the coq au vin with potato purée, bacon, and red wine. The chicken was tender and fell off the bone. Dessert was another high point. The profiteroles looked decadent, although I opted for the plate of small desserts: lemon tart, chocolate milkshake, and a creamy passion fruit parfait. The small desserts were cute and tasty. The lemon tart filling had the consistency and flavor of lemon curd, while the shell seemed to have been ready made. This was a light dessert that is perfect if you’ve had a heavy entrée. We were also treated to a serving of the trio of sorbet dessert, which was lime, passion fruit, and red wine. I loved the red wine sorbet. It had a rich flavor that was refreshing and fruity.\u003c/p>\n\u003cp>As we left, Chef Gardelle walked my friend and me out. There had been a stressful experience as we were first being seated. We were initially seated in a very good location (to me), but my friend, who is a very large woman, seemed to be in the way of the wait staff. The waiter moved us to another table. He then asked my friend to scoot up so that potential patrons who would sit at a table behind her would have room. There were no patrons seated at that table behind her the entire evening, however. With the tables being so close, I wondered how they would accommodate wheelchairs. My companion was highly insulted by this incident, but Gardelle’s extra care went a long way toward assuaging her indignation. Gardelle states that he works hard to provide a place where people can come and have good food. His hospitality certainly makes patrons feel special. I was impressed that he paid enough attention and cared enough to make an extra effort to mollify my friend and address her issues.\u003c/p>\n\u003cp>I think the incident with seating us distracted me, so my enjoyment may have been less than it could have been otherwise. I became concerned about my friend and had a difficult time focusing on the meal. I was tense throughout dinner because my friend was unhappy. The seating incident made me feel like I was in the way. I would recommend this restaurant to people who are going to be in the area. For me, the drive is just too long when there are a few fine French bistros in Oakland. Even so, I don’t think there are many places that would give you the personal attention and care that you get at Chapeau.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/wendy.jpg\" alt=\"Wendy\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Wendy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Media\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Red Sea Restaurant\u003cbr>\n\u003cstrong>Reviewed Chapeau!:\u003c/strong> Tuesday, December 4, 2005\u003c/p>\n\u003cp>Chapeau!\u003c/p>\n\u003cp>My friend and I were having an early dinner at Chapeau to take advantage of their $21-prix fixe, early bird menu. Being from Oakland, I don’t go out to the Avenues much, but Chapeau is a definite destination. Great marketing on the early bird — the place was jammed by 6PM. The spirit was convivial in a bit of contrast with the impeccably formal and white tablecloth service. The person having the best time was the chef/owner himself, working the room as per his reputation, greeting me as if he’d known me for years, and shaking the hands of numerous patrons who were clearly his regulars.\u003c/p>\n\u003cp>The menu reads like a dream — although even a veteran food groupie like me was taken aback at the coq au vin, which was described as being prepared with rooster. Rooster. I know coq au vin is technically rooster with wine, but I’d never seen it described that way on a menu. (I selected pig instead.) I chose salmon two ways for an appetizer, and pork loin for the main course. My friend had squash soup to begin and arctic char for her main. Dessert was profiteroles and a combo assortment of a mini chocolate milkshake, a strawberry custard, and a lemon tart. The wine list is extraordinary for a restaurant this size, and I loved the fact that I could have half a glass of a crisp, Alsatian Pinot Blanc with my salmon and a glass of Bordeaux with the pork. And, oh la la, the stemware is luxurious — wine DOES taste better in fancy glasses.\u003c/p>\n\u003cp>For me, the food at Chapeau is expertly prepared but missing the “wow.” It’s like when you take a bite of something you are trying for the first time, pause to really get the full effect, and then exclaim, “Wow, this is the best blah-de-blah I’ve EVER had.” I couldn’t say that about anything at this meal. Everything at Chapeau was very good — a high quality product, expertly cooked and beautifully presented by efficient staff members. But the place was missing a little bit of the joy of the meal (I think it got lost in the formality of the service), and the plates were lacking the inspiration/passion clearly present in the chef himself. The pork was tender and flavorful, arranged on a bed of chestnut purée with a chiffonade of Brussels sprouts. Every bite was delicious. The smoked salmon lacked flavor, and the chopped egg and crispy capers (a little burnt) weren’t enough to make the dish a transformative experience. The squash soup was excellent, a hint of autumnal sweetness, a drizzle of crème fraîche, and a smattering of lightly toasted croutons made each spoonful memorable. The arctic char was nicely grilled, served on a bed of diced potatoes, cranberries, and a few other yummy tidbits. I’m not a big fan of fruit with meat/fish, but this dish had elegant restraint in its preparation and it worked. It just didn’t sing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The profiteroles were perfectly bathed in velvety chocolate sauce, and I consider chocolate the only true end to a meal. The combination dessert plate was whimsical and fun, down to the paper straw in the mini-milkshake. I liked this plate a lot for its nature as well as its content. The lemon tart in the buttery pastry shell was perfect. The strawberry custard might have been more flavorful during strawberry season, and the chocolate milkshake was outshined by the sauce with the profiteroles. But altogether, the meal was a delight, the room buzzing with good vibes, and the staff working it like a finely-tuned machine. The check is presented in a chapeau, continuing the humor till the end. And in a world where you can exit a restaurant after spending big bucks with no one to say “thank you,” there’s nothing like a kiss on both cheeks from the chef as you leave.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Ninna: Restaurant Info [CLOSED]",
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"content": "\u003cp>\u003cstrong>Ninna Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=72\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/12/28/check-please-bay-area-season-2-dj-special-292/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594058282469/\" 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/ninna1.jpg\" alt=\"Ninna Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ninna2.jpg\" alt=\"Ninna Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ninna3.jpg\" alt=\"Ninna Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ninna11.jpg\" alt=\"Ninna Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ninna14.jpg\" alt=\"Ninna Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ninna10.jpg\" alt=\"Ninna Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n4066 Piedmont Avenue (at 40th Street)\u003cbr>\nOakland, CA 94611\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.847748,-122.417908&sspn=0.657152,0.929718&hl=en&q=ninna+restaurant+oakland&cid=37804444,-122269722,6763070027450516066&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), public parking lot across the street\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-601-6441\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.ninnarestaurant.com\">www.ninnarestaurant.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Ponnarong and Ninna Nimearm-on\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ponnarong Nimearm-on\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Thai Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sea Scallops on a Bed of Eggplant with a Minced Chicken and Basil Sauce; Oven-Braised Lamb Shank in Stock of Onion, Kaffir Lime Leaf, Lemongrass and Tomato; Pad Thai with Penne Pasta; Ravioli Stuffed with Spinach, Basil, Pine Nut, and Ricotta Cheese with a Red Curry 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> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:45am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nTuesday: 11:45am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nWednesday: 11:45am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nThursday: 11:45am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nFriday: 11:45am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nSaturday: 11:45am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, 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> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, 2 weeks in advance for weekends\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> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with 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\n4066 Piedmont Avenue (at 40th Street)\r\nOakland, CA 94611\r\n\u003ca href=\"http://maps.google.com/maps?sll=37.847748,-122.417908&sspn=0.657152,0.929718&hl=en&q=ninna+restaurant+oakland&cid=37804444,-122269722,6763070027450516066&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 510-601-6441\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.ninnarestaurant.com\">www.ninnarestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Thai Fusion\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=72\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Ninna Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=72\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2006/12/28/check-please-bay-area-season-2-dj-special-292/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594058282469/\" 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/ninna1.jpg\" alt=\"Ninna Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ninna2.jpg\" alt=\"Ninna Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ninna3.jpg\" alt=\"Ninna Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ninna11.jpg\" alt=\"Ninna Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ninna14.jpg\" alt=\"Ninna Restaurant\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/ninna10.jpg\" alt=\"Ninna Restaurant\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n4066 Piedmont Avenue (at 40th Street)\u003cbr>\nOakland, CA 94611\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.847748,-122.417908&sspn=0.657152,0.929718&hl=en&q=ninna+restaurant+oakland&cid=37804444,-122269722,6763070027450516066&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (easy), public parking lot across the street\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-601-6441\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.ninnarestaurant.com\">www.ninnarestaurant.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> Ponnarong and Ninna Nimearm-on\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Ponnarong Nimearm-on\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Thai Fusion\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Sea Scallops on a Bed of Eggplant with a Minced Chicken and Basil Sauce; Oven-Braised Lamb Shank in Stock of Onion, Kaffir Lime Leaf, Lemongrass and Tomato; Pad Thai with Penne Pasta; Ravioli Stuffed with Spinach, Basil, Pine Nut, and Ricotta Cheese with a Red Curry 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> $12\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:45am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nTuesday: 11:45am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nWednesday: 11:45am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nThursday: 11:45am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nFriday: 11:45am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nSaturday: 11:45am-2:30pm (lunch), 5:30pm-9:30pm (dinner)\u003cbr>\nSunday: Closed\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, 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> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, 2 weeks in advance for weekends\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> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Small (under 30 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> No\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with 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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"title": "Check, Please! Bay Area: Episode 7 (#107)",
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"headTitle": "Check, Please! Bay Area: Episode 7 (#107) | KQED",
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"content": "\u003cp>Check, Please! Bay Area’s episode 7 (#107) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594054374808/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>1) \u003cstrong>Mario’s Bohemian Cigar Store Cafe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=57\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=60\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Soi Four\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=58\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=61\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=63\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Jeanty at Jack’s\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=59\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=62\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=64\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100.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>On the \u003cb>Check, Please!\u003c/b> staff, this is known jokingly as the episode where “two girls attacked the guy.” It was the first time we had the balance of two women and one male. But it was, hands down, the wildest show we’d shot (minus Brian’s barking on episode two). When I first got on the set and met Jewel and Mel, I was laughing so hard I had tears in my eyes. Mel is a comedienne and Jewel a power drummer. What a combo. Then I met Joseph who was articulate but fairly restrained. I thought, “He doesn’t stand a chance with these two femmes fatales!” But, he held his own admirably and the interaction proved ideal. Our show was racy and raucous.\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week: \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Grant Burge “Summer’s” Chardonnay, South Australia $18\u003c/strong>\u003cbr>\n2004 Grant Burge “Summer’s” Chardonnay, South Australia $18\u003cbr>\nIn the sun-baked Barossa region of Australia, Chardonnay shines. This one is loaded with tropical fruitiness and a smooth, creamy texture.\u003c/p>\n\u003cp>\u003cstrong>Sponsor Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2002 Bonterra Syrah, Mendocino County, California $20\u003c/strong>\u003cbr>\nSyrah (also known as Shiraz) is known for its spicy, peppery character. Ripe dark berry fruit flavors are complemented by a touch of cocoa aromas. Pour this alongside roasted meats and even dark chocolate.\u003c/p>\n\n",
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"excerpt": "Check, Please! Bay Area's episode 7 (#107) profiles and reviews these three Bay Area restaurants:\r\n1) \u003cstrong>Mario's Bohemian Cigar Store Cafe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=57\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=60\">reviews\u003c/a> |\r\n2) \u003cstrong>Soi Four\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=58\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=61\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=63\">recipe\u003c/a> |\r\n3) \u003cstrong>Jeanty at Jack's\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=59\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=62\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=64\">recipe\u003c/a> | [CLOSED]\r\n\r\n\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594054374808/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s episode 7 (#107) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594054374808/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>1) \u003cstrong>Mario’s Bohemian Cigar Store Cafe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=57\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=60\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Soi Four\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=58\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=61\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=63\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Jeanty at Jack’s\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=59\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=62\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=64\">recipe\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/leslie100.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>On the \u003cb>Check, Please!\u003c/b> staff, this is known jokingly as the episode where “two girls attacked the guy.” It was the first time we had the balance of two women and one male. But it was, hands down, the wildest show we’d shot (minus Brian’s barking on episode two). When I first got on the set and met Jewel and Mel, I was laughing so hard I had tears in my eyes. Mel is a comedienne and Jewel a power drummer. What a combo. Then I met Joseph who was articulate but fairly restrained. I thought, “He doesn’t stand a chance with these two femmes fatales!” But, he held his own admirably and the interaction proved ideal. Our show was racy and raucous.\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week: \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Grant Burge “Summer’s” Chardonnay, South Australia $18\u003c/strong>\u003cbr>\n2004 Grant Burge “Summer’s” Chardonnay, South Australia $18\u003cbr>\nIn the sun-baked Barossa region of Australia, Chardonnay shines. This one is loaded with tropical fruitiness and a smooth, creamy texture.\u003c/p>\n\u003cp>\u003cstrong>Sponsor Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2002 Bonterra Syrah, Mendocino County, California $20\u003c/strong>\u003cbr>\nSyrah (also known as Shiraz) is known for its spicy, peppery character. Ripe dark berry fruit flavors are complemented by a touch of cocoa aromas. Pour this alongside roasted meats and even dark chocolate.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Mario’s Bohemian Cigar Store Cafe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=60\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/marios5.jpg\" alt=\"Mario’s Bohemian Cigar Store Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/marios6.jpg\" alt=\"Mario’s Bohemian Cigar Store Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/marios7.jpg\" alt=\"Mario’s Bohemian Cigar Store Cafe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/marios9.jpg\" alt=\"Mario’s Bohemian Cigar Store Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/marios10.jpg\" alt=\"Mario’s Bohemian Cigar Store Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/marios11.jpg\" alt=\"Mario’s Bohemian Cigar Store Cafe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n566 Columbus Avenue (at Union Street)\u003cbr>\nSan Francisco, CA 94133\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.795047,-122.418087&sspn=0.020551,0.02871&hl=en&q=marios+bohemian+cigar+store+san+francisco&li=lmd&t=m&cid=37775000,-122418333,2029164281588937791&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), paid parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-362-0536\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:crismani1@comcast.net\"> crismani1@comcast.net\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Paolo and Debbie Crismani\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Italian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Focaccia sandwiches (meatball, eggplant, and sausage)\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> 1\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 10:00am-11:00pm\u003cbr>\nTuesday: 10:00am-11:00pm\u003cbr>\nWednesday: 10:00am-11:00pm\u003cbr>\nThursday: 10:00am-11:00pm\u003cbr>\nFriday: 10:00am-11:00pm\u003cbr>\nSaturday: 10:00am-11:00pm\u003cbr>\nSunday: 10:00am-11:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner (open all day)\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> No\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong> Small (40 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes, but difficult\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes, of Washington Square\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n566 Columbus Avenue (at Union Street)\r\nSan Francisco, CA 94133\r\n\u003ca href=\"http://maps.google.com/maps?sll=37.795047,-122.418087&sspn=0.020551,0.02871&hl=en&q=marios+bohemian+cigar+store+san+francisco&li=lmd&t=m&cid=37775000,-122418333,2029164281588937791&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-362-0536\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Italian\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=60\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Mario’s Bohemian Cigar Store Cafe\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=60\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/marios5.jpg\" alt=\"Mario’s Bohemian Cigar Store Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/marios6.jpg\" alt=\"Mario’s Bohemian Cigar Store Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/marios7.jpg\" alt=\"Mario’s Bohemian Cigar Store Cafe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/marios9.jpg\" alt=\"Mario’s Bohemian Cigar Store Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/marios10.jpg\" alt=\"Mario’s Bohemian Cigar Store Cafe\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/marios11.jpg\" alt=\"Mario’s Bohemian Cigar Store Cafe\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n566 Columbus Avenue (at Union Street)\u003cbr>\nSan Francisco, CA 94133\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.795047,-122.418087&sspn=0.020551,0.02871&hl=en&q=marios+bohemian+cigar+store+san+francisco&li=lmd&t=m&cid=37775000,-122418333,2029164281588937791&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult), paid parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-362-0536\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:crismani1@comcast.net\"> crismani1@comcast.net\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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},
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"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.",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
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},
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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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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"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.",
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"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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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
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"source": "WNYC"
},
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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",
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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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"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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"hidden-brain": {
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"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"
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"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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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"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
},
"link": "/podcasts/hyphenacion",
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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",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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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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},
"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"
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},
"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)",
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"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/",
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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",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
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