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"content": "\u003cp>\u003cstrong>Manresa: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=48\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=55\">recipe\u003c/a> | \u003ca href=\"http://flickr.com/photos/bayareabites/sets/72057594050889330/\" target=\"new\" rel=\"noopener\">view photo gallery\u003c/a> (flickr.com) |\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp106.rm.ram\">watch episode\u003c/a> (requires RealPlayer: \u003ca href=\"http://forms.real.com/netzip/getrde601.html?h=software-dl.real.com&dc=112111201119&f=windows/RealPlayer10-5GOLD_bb.exe&p=RealOne+Player&oem=dlrhap_bb&tagtype=ie&type=dlrhap_bb\">windows\u003c/a> | \u003ca href=\"https://order.real.com/pt/order.html?country=US&language=EN&mppi=0&mppos_list=0&mpst=0&ppath=cpmacpl060204a&pageregion=player_button&pcode=rn&src=realhome_bb_0_3_1_0_0_1_20051121%2Crealplayer_8020,sp_os_mac&opage=sp_os_mac\">mac\u003c/a>) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/manresa12.jpg\" alt=\"Manresa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/manresa15.jpg\" alt=\"Manresa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/manresa17.jpg\" alt=\"Manresa\" hspace=\"3\">\u003cbr>\nJohn Dory on the Plancha, Artichokes with Pomegranate, and Romanesco Broccoli; A Selection of Artisan Cheeses with Toasted Walnut Bread; Roast Suckling Pig and Boudin Noir with “Butcher’s” Potatoes and our Choucroute\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/jeannine1.jpg\" alt=\"Jeannine\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeannine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manresa\u003cbr>\n\u003cstrong>Reviewed Manresa:\u003c/strong> Sunday, October 16, 2005\u003c/p>\n\u003cp>Until I encountered Manresa Restaurant in Los Gatos, located over fifty miles South of San Francisco, I did not really appreciate what is intended to be conveyed by the star system employed by the famed \u003ci>Le Guide Michelin\u003c/i>, often referred to as the gastronome’s bible for European restaurants. One star means, “worth a visit,” two stars, “worth a detour,” and the coveted three-star ranking means, “worth a special trip.” Although I do not have a point of reference as to exactly what that means in the context of European travel, fifty miles is a long way to go for dinner, especially for San Franciscans who have access to a spectrum of great restaurants without having to veer far from its 7-by-7 mile city limits. Moreover, San Francisco diners are quite spoiled. We expect the freshest ingredients, prepared by pedigreed chefs, using the latest techniques. With so many great restaurants to choose from in the Bay Area and new ones opening every few months, even those who dine out frequently can go for quite a while without repeating any particular restaurant. The food at Manresa is not only worth repeating, but worth the trip. Using our tenth wedding anniversary as an excuse, my husband and I made the long drive to Manresa, laden with memories of the previous exquisite meal we had experienced there.\u003c/p>\n\u003cp>The cozy warmth of the restaurant had not changed. The faux wine rack glass display in the foyer had red apples in each of the wooden racks instead of the green ones we had seen the last time. The warm wood paneling and the beige taffeta drapes framing the windows make the dining room of the restaurant look more like someone’s living room, which just happens to have bottles and bottles of wine encased in racks under tinted glass in the walls. Even the slightly tattered, mismatched rugs on the floor, some Oriental and some Southwestern, added to the homey feel of the atmosphere. We were promptly seated at our table upon arrival, and our appetites stirred as we took in the visual and aromatic temptations from dishes being served at adjacent tables. Then the amuse-bouche began descending upon our table, one by one, starting with a red pepper jelly candy accompanied by black olive Madeleine cookies. The startling savory flavors in forms typically associated with sweets or dessert were a delightful surprise to begin the meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The second amuse was a dish of about a half-a-dozen tiny, delicately-fried padron peppers. This was followed by a palate-cleansing amuse in a martini glass, composed of a hibiscus granité with slices of pluots (plum-apricot hybrid), and a small but pungent fresh mint sprig garnish. The cool sweetness of the fruit and the granité provided a perfect contrast to the mild spiciness of the padron peppers we had just finished. The fourth amuse was a deep-fried croquette ball, the size of a gumball, filled with corn and vanilla gelatin, which exploded with the first bite in a startling combination of both sweet and salty flavors enveloped in velvety rich sauce, similar to hollandaise in texture.\u003c/p>\n\u003cp>The next two amuses were among my favorite tastes of the entire meal. Using small wooden caviar spoons, we gingerly scooped out delicately poached egg innards (which had been combined with sherry cream and chopped chives) from the eggshell with the top quarter shaved off. This luxurious mixture tasted like soft scrambled eggs with a designer twist. The last amuse, an espresso cup filled with a foie gras mousse blended with cream and puréed cipollini onions, is the pièce de résistance for foie gras lovers.\u003c/p>\n\u003cp>As if to say, “If you like the amuse, wait until you get a load of the tasting menu,” the first official course was a sashimi-style dish worthy of being served by a Japanese sushi chef at an elite Tokyo restaurant. The fresh and slightly sweet raw pieces of translucent-white fish, which we could not identify, were surrounded by a delicate sauce called “shiro dashi” (described as a white soy sauce, but actually a savory fish-based broth that was milky in color) and topped with small shreds of nori (dried seaweed used in maki sushi), mildly pickled daikon (Japanese radish), and a sprinkling of white sesame seeds.\u003c/p>\n\u003cp>The second course was a chilled melon soup topped with almond-flavored tofu, and garnished with a single white almond in the center. The combination of starkly contrasting sweet and savory flavors in one dish was flawlessly executed. The third course was a small piece of grilled horse mackerel resting on top of a cream made from dates and onions, topped with almond foam, and surrounded by a green sauce that tasted like sweet green pea purée. This was a solid dish, although not quite as sublime as what we had enjoyed so far.\u003c/p>\n\u003cp>The next course was my favorite among the tasting menu — succulent pieces of meltingly soft, wild, local salmon, which had been cooked \u003ci>sous-vide\u003c/i>, were topped with salmon roe and tiny pieces of cucumber shaved into the same shape and size as the roe. The crunch of the tiny cucumber balls combined with the velvety texture of the perfectly cooked fish, accented with the briny popping of the salmon roe, was absolute artistry.\u003c/p>\n\u003cp>The last two savory courses were less exciting than the rest of the menu, but we did not mind. One can hardly sustain this level of excellence at all times, and these final dishes were still quite good. The fifth course was roast squab with beets and more pluots. The sixth course was a square of beef tenderloin with trumpet mushrooms, accompanied by grilled escarole that was somewhat tough and stringy, and a swirl of watercress puree that was relatively tasteless in relation to the rest of the dish. Afterward came a series of four dessert courses, concluding with sweet fruit jellies and a standard vanilla Madeleine cookie, which was a charming reminder of how the entire meal began.\u003c/p>\n\u003cp>Even as we left the restaurant full and happy, I was already wondering with eager anticipation what surprises Chef Kinch will unleash the next time we make that fifty-mile trek to Los Gatos.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/andrew.jpg\" alt=\"Andrew\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hospitality and Lifestyle Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Piperade\u003cbr>\n\u003cstrong>Reviewed Manresa:\u003c/strong> Sunday, October 16, 2005\u003c/p>\n\u003cp>When \u003ci>San Francisco Chronicle\u003c/i> critic, Michael Bauer, gave Manresa four stars recently it made me curious and eager to give it a try.\u003c/p>\n\u003cp>I was somewhat skeptical with my big city attitude. Could a restaurant in the “burbs” really be that good? So off Mike (my partner) and I went to see for ourselves. I had never been to Los Gatos and the ride down was really beautiful. I already had a feeling it was going to be a good night. When I called the previous Friday night to make our reservations (yes, without thinking about the time I called right during service), Michael the General Manager couldn’t have been nicer despite the fact that it sounded very busy in the background.\u003c/p>\n\u003cp>I did a little research on the restaurant prior and learned that the talented Chef David Kinch is doing creative cooking with accents from France and Catalonia, the northern region of Spain. I love Spain. I love France, so I was preparing to love this meal. It was like being on a blind date when you’ve already seen a picture and made a connection on the phone. I wanted to fall in love. And happily, I can report that I did.\u003c/p>\n\u003cp>When we arrived, Michael was waiting for us. We were seated right away. The room has a reddish golden glow and is filled with oriental rugs on a beautiful concrete floor. It’s very lovely but relaxing at the same time. Not the formal feel that you might expect from a four star dining room. We really liked this as we were in jeans and blazers and didn’t feel at all out of place. The fireplace was going and the patio (totally charming, with a view of the surrounding Santa Cruz Mountains) was closed for the night. We were seated in what felt somewhat like an overflow area, as it doubles as the restaurant’s private dining room. It was fine but we wished we were seated where there was a little more action.\u003c/p>\n\u003cp>Once seated, the service team got busy. Our headwaiter arrived to explain the menu: three courses, four courses, or the Chef’s tasting menu. They could do wine pairings or suggest wines. Given it was a Sunday night at eight, we opted for three courses with wine pairings and the adventure began. I chose two starters and an entrée, Mike chose one starter, one entrée, and one dessert. Little did we know that there would be six additional tastes from the Chef to compliment our meal. One disappointment was that they were out of the chicken dish, which had been my first choice. The sea bass was recommended, and I went for it.\u003c/p>\n\u003cp>Bread and our first wines arrived. They started us both with sparkling wines from Spain. The list is well thought out and pays attention to France, Spain, and California, which makes total sense for this restaurant. The little tastes (amuses) to start the meal included cassis sorbet, a tasty charro, a beautiful oyster, and two signature items: “The Egg,” and the Chef’s very interesting foie gras presentation. Both dishes could easily be used to define the word “RICH!” Let’s talk about deep-fried foie gras. Our server warned us to pop the whole thing into our mouths, as it might leak. We followed her orders, and the facial reactions were priceless — liquid liver!! As you can probably guess this wasn’t our favorite, but it was immediately redeemed by the creamy egg served in its shell.\u003c/p>\n\u003cp>The meal continued with dishes and wine arriving in a timely manner, each time by a new server. Memorable service touches happened all night. At one point, a candle went out on our table and I thought to myself, “At last, a glitch I can report on.” Just as I was thinking this, a server arrived with a fresh lit candle on a tray and in one sweep did a switch. I was foiled and impressed all at the same time.\u003c/p>\n\u003cp>For starters, I chose the salad of wild greens and herbs with roasted beets and Meyer lemon yogurt dressing, and Mike chose the Striped Jack, done in sashimi style with olive oil and chives. The portions were small, but both dishes tasted really good and were beautifully presented. The headwaiter explained that the Chef adjusts portion sizes based on the selections the diners make, but they still felt small to us. Redemption came quickly. I love when a bite of food brings a warm smile to a face. It’s almost like the taste of that bite takes you somewhere else for a moment. The first bite of the Creamed Corn and Garden Tomatoes with Assorted Basils took me to a summer picnic somewhere in my past. Mike was too busy “ahhing” with delight for me to find out where he went. This dish was the winner of the night for us. Though we weren’t quite sure if the “Classic Version” menu description came from the French or Spanish camp. The confit of duck with roasted pears and endive braised with orange, and the roast sea bass with butterbeans perfumed with wild fennel came next. Mike thought the duck was a touch dry. My sea bass was cooked perfectly and I loved the butterbeans, though I admit I wasn’t totally sold on the fennel perfuming.\u003c/p>\n\u003cp>As the evening progressed, we realized we were the only two left in our dining room, and it felt a bit strange. We geared up for our private dessert tasting. We shared the Chocolate Marquis with Roasted Banana Ice Cream. “Oh my Gods” filled the air with the first bites. I also got a rich taste of hot chocolate with a homemade marshmallow. “Roll me out of here,” was what I was thinking as I took the last sip. At that point, Michael arrived to ask us if we wanted a tour of the kitchen. The kitchen is amazing, designed and built for the (and by) the Chef. When we got back to our table, the final sweets were waiting, a tray of small cookies and candies to cap the night off.\u003c/p>\n\u003cp>In the car on the way home, before I slipped into my delicious food coma, we chatted about how great the night was. In truth, I usually don’t enjoy the formality of four-star dining experiences — they just aren’t for me. Now we have a place where we could have a superb meal without worrying about which fork to use or how straight our ties are and that place is Manresa.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sugam1.jpg\" alt=\"Sugam\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sugam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bissap Baobab\u003cbr>\n\u003cstrong>Reviewed Manresa:\u003c/strong> Wednesday, October 26, 2005\u003c/p>\n\u003cp>The long drive down to Los Gatos provides ample opportunity to build up one’s expectations (and hunger) for dinner at Manresa. With all the hype surrounding David Kinch’s newest restaurant, you feel like you’re in for the perfect meal. Arriving at the small cottage, tucked away behind a Mexican restaurant on Los Gatos’ main drag, has the air of entering the chef’s private home, ready to have a meal fit for his family. Manresa did not disappoint; featuring a multitude of perfectly balanced flavors, the food was, in a word, excellent.\u003c/p>\n\u003cp>Upon arrival, we were seated promptly in a bright and open room with a number of tables, quite different from the deceptively cozy exterior of the building. The floor was large tiles covered in scattered oriental rugs, which seemed out-of-place, but not awkward. Anchoring the room, in the center, was a harvest table, loaded up with decanters of various antiquity and style. The menu is quite simple, offering a three or four-course prix fixe (the four course added a cheese plate) or the “Seasonal and Spontaneous” tasting menu. Each is available with a wine pairing for a modest extra fee. My companion and I, due to our inevitable long drive home, decided on starting with a glass of champagne, then a glass of wine each, along with the three course meal.\u003c/p>\n\u003cp>Not expecting any special additions to the meal, we were surprised by the arrival of our first amuse-bouche, a citrus-mango lassi, which proved to be quite good. Rich, creamy, and sweet, exactly as a good lassi should be. This was followed up by an unspectacular Parmesan toast, and then by a phenomenal multi-layered, multi-flavored, whipped egg dish inside the eggshell. It was one of the most interesting foods I’ve ever eaten. Each one of the dishes was designed to enlighten and awaken your taste buds. A perfect starter.\u003c/p>\n\u003cp>Our appetizers arrived shortly after we finished our final amuse-bouche. The Striped Jack sashimi was simple, exactly what one would expect from any contemporary restaurant, but the winner was truly the Risotto “Biodynamic.” While the thought of robotic risotto may seem a bit odd, this dish was great. I may never have risotto anywhere else again. We continued with the Atlantic halibut with butterbeans and mussels. The halibut was a tad overcooked and tough, but it didn’t spoil the dish, which again, had seemingly conflicting tastes that somehow end up in a choreographed dance inside your mouth. My companion had the Roast Suckling Pig, which was juicy, tasty, and overall excellent. Again, Kinch is able to take a variety of flavors and bring them together in harmony. For dessert, I had the apple and cheddar galette. Being a fan of apples, cheddar cheese, and galettes, I thought that this would be awesome, unfortunately it proved to not be. In this case, the dish just didn’t seem to fit together. This was fine, though, because my companion ordered the Chocolate Marquis which proved to be an excellent dessert and a dessert that I had most of! Dark, rich, and perfectly bittersweet, it was an ideal end to a great meal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A restaurant experience is all about expectations. Mine were probably so high that nothing could have matched them. The food at Manresa exceeded my expectations. Even with the few small and easily overlookable missteps, I can honestly say it was the best meal I’ve had. However, the service tended to be distracted and not as attentive as I’ve experienced at other less highly-regarded restaurants. Numerous times, our waiter was nowhere to be found, even though we had a good view of the entire dining room. When a restaurant costs around $100 a person, you expect a certain level of service and quality, and it’s extremely important that neither suffer. It’s too bad that the service did at Manresa. I’ll go back, but only if it’s on an expense account.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\n320 Village Lane (at North Santa Cruz Avenue)\nLos Gatos, CA 95030\n\u003cstrong>Phone:\u003c/strong> 408-354-4330\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.manresarestaurant.com\"> www.manresarestaurant.com\u003c/a>\n\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary American\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Manresa: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=48\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=55\">recipe\u003c/a> | \u003ca href=\"http://flickr.com/photos/bayareabites/sets/72057594050889330/\" target=\"new\" rel=\"noopener\">view photo gallery\u003c/a> (flickr.com) |\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/checkplease/cp106.rm.ram\">watch episode\u003c/a> (requires RealPlayer: \u003ca href=\"http://forms.real.com/netzip/getrde601.html?h=software-dl.real.com&dc=112111201119&f=windows/RealPlayer10-5GOLD_bb.exe&p=RealOne+Player&oem=dlrhap_bb&tagtype=ie&type=dlrhap_bb\">windows\u003c/a> | \u003ca href=\"https://order.real.com/pt/order.html?country=US&language=EN&mppi=0&mppos_list=0&mpst=0&ppath=cpmacpl060204a&pageregion=player_button&pcode=rn&src=realhome_bb_0_3_1_0_0_1_20051121%2Crealplayer_8020,sp_os_mac&opage=sp_os_mac\">mac\u003c/a>) |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/manresa12.jpg\" alt=\"Manresa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/manresa15.jpg\" alt=\"Manresa\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/manresa17.jpg\" alt=\"Manresa\" hspace=\"3\">\u003cbr>\nJohn Dory on the Plancha, Artichokes with Pomegranate, and Romanesco Broccoli; A Selection of Artisan Cheeses with Toasted Walnut Bread; Roast Suckling Pig and Boudin Noir with “Butcher’s” Potatoes and our Choucroute\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/jeannine1.jpg\" alt=\"Jeannine\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeannine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manresa\u003cbr>\n\u003cstrong>Reviewed Manresa:\u003c/strong> Sunday, October 16, 2005\u003c/p>\n\u003cp>Until I encountered Manresa Restaurant in Los Gatos, located over fifty miles South of San Francisco, I did not really appreciate what is intended to be conveyed by the star system employed by the famed \u003ci>Le Guide Michelin\u003c/i>, often referred to as the gastronome’s bible for European restaurants. One star means, “worth a visit,” two stars, “worth a detour,” and the coveted three-star ranking means, “worth a special trip.” Although I do not have a point of reference as to exactly what that means in the context of European travel, fifty miles is a long way to go for dinner, especially for San Franciscans who have access to a spectrum of great restaurants without having to veer far from its 7-by-7 mile city limits. Moreover, San Francisco diners are quite spoiled. We expect the freshest ingredients, prepared by pedigreed chefs, using the latest techniques. With so many great restaurants to choose from in the Bay Area and new ones opening every few months, even those who dine out frequently can go for quite a while without repeating any particular restaurant. The food at Manresa is not only worth repeating, but worth the trip. Using our tenth wedding anniversary as an excuse, my husband and I made the long drive to Manresa, laden with memories of the previous exquisite meal we had experienced there.\u003c/p>\n\u003cp>The cozy warmth of the restaurant had not changed. The faux wine rack glass display in the foyer had red apples in each of the wooden racks instead of the green ones we had seen the last time. The warm wood paneling and the beige taffeta drapes framing the windows make the dining room of the restaurant look more like someone’s living room, which just happens to have bottles and bottles of wine encased in racks under tinted glass in the walls. Even the slightly tattered, mismatched rugs on the floor, some Oriental and some Southwestern, added to the homey feel of the atmosphere. We were promptly seated at our table upon arrival, and our appetites stirred as we took in the visual and aromatic temptations from dishes being served at adjacent tables. Then the amuse-bouche began descending upon our table, one by one, starting with a red pepper jelly candy accompanied by black olive Madeleine cookies. The startling savory flavors in forms typically associated with sweets or dessert were a delightful surprise to begin the meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The second amuse was a dish of about a half-a-dozen tiny, delicately-fried padron peppers. This was followed by a palate-cleansing amuse in a martini glass, composed of a hibiscus granité with slices of pluots (plum-apricot hybrid), and a small but pungent fresh mint sprig garnish. The cool sweetness of the fruit and the granité provided a perfect contrast to the mild spiciness of the padron peppers we had just finished. The fourth amuse was a deep-fried croquette ball, the size of a gumball, filled with corn and vanilla gelatin, which exploded with the first bite in a startling combination of both sweet and salty flavors enveloped in velvety rich sauce, similar to hollandaise in texture.\u003c/p>\n\u003cp>The next two amuses were among my favorite tastes of the entire meal. Using small wooden caviar spoons, we gingerly scooped out delicately poached egg innards (which had been combined with sherry cream and chopped chives) from the eggshell with the top quarter shaved off. This luxurious mixture tasted like soft scrambled eggs with a designer twist. The last amuse, an espresso cup filled with a foie gras mousse blended with cream and puréed cipollini onions, is the pièce de résistance for foie gras lovers.\u003c/p>\n\u003cp>As if to say, “If you like the amuse, wait until you get a load of the tasting menu,” the first official course was a sashimi-style dish worthy of being served by a Japanese sushi chef at an elite Tokyo restaurant. The fresh and slightly sweet raw pieces of translucent-white fish, which we could not identify, were surrounded by a delicate sauce called “shiro dashi” (described as a white soy sauce, but actually a savory fish-based broth that was milky in color) and topped with small shreds of nori (dried seaweed used in maki sushi), mildly pickled daikon (Japanese radish), and a sprinkling of white sesame seeds.\u003c/p>\n\u003cp>The second course was a chilled melon soup topped with almond-flavored tofu, and garnished with a single white almond in the center. The combination of starkly contrasting sweet and savory flavors in one dish was flawlessly executed. The third course was a small piece of grilled horse mackerel resting on top of a cream made from dates and onions, topped with almond foam, and surrounded by a green sauce that tasted like sweet green pea purée. This was a solid dish, although not quite as sublime as what we had enjoyed so far.\u003c/p>\n\u003cp>The next course was my favorite among the tasting menu — succulent pieces of meltingly soft, wild, local salmon, which had been cooked \u003ci>sous-vide\u003c/i>, were topped with salmon roe and tiny pieces of cucumber shaved into the same shape and size as the roe. The crunch of the tiny cucumber balls combined with the velvety texture of the perfectly cooked fish, accented with the briny popping of the salmon roe, was absolute artistry.\u003c/p>\n\u003cp>The last two savory courses were less exciting than the rest of the menu, but we did not mind. One can hardly sustain this level of excellence at all times, and these final dishes were still quite good. The fifth course was roast squab with beets and more pluots. The sixth course was a square of beef tenderloin with trumpet mushrooms, accompanied by grilled escarole that was somewhat tough and stringy, and a swirl of watercress puree that was relatively tasteless in relation to the rest of the dish. Afterward came a series of four dessert courses, concluding with sweet fruit jellies and a standard vanilla Madeleine cookie, which was a charming reminder of how the entire meal began.\u003c/p>\n\u003cp>Even as we left the restaurant full and happy, I was already wondering with eager anticipation what surprises Chef Kinch will unleash the next time we make that fifty-mile trek to Los Gatos.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/andrew.jpg\" alt=\"Andrew\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hospitality and Lifestyle Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Piperade\u003cbr>\n\u003cstrong>Reviewed Manresa:\u003c/strong> Sunday, October 16, 2005\u003c/p>\n\u003cp>When \u003ci>San Francisco Chronicle\u003c/i> critic, Michael Bauer, gave Manresa four stars recently it made me curious and eager to give it a try.\u003c/p>\n\u003cp>I was somewhat skeptical with my big city attitude. Could a restaurant in the “burbs” really be that good? So off Mike (my partner) and I went to see for ourselves. I had never been to Los Gatos and the ride down was really beautiful. I already had a feeling it was going to be a good night. When I called the previous Friday night to make our reservations (yes, without thinking about the time I called right during service), Michael the General Manager couldn’t have been nicer despite the fact that it sounded very busy in the background.\u003c/p>\n\u003cp>I did a little research on the restaurant prior and learned that the talented Chef David Kinch is doing creative cooking with accents from France and Catalonia, the northern region of Spain. I love Spain. I love France, so I was preparing to love this meal. It was like being on a blind date when you’ve already seen a picture and made a connection on the phone. I wanted to fall in love. And happily, I can report that I did.\u003c/p>\n\u003cp>When we arrived, Michael was waiting for us. We were seated right away. The room has a reddish golden glow and is filled with oriental rugs on a beautiful concrete floor. It’s very lovely but relaxing at the same time. Not the formal feel that you might expect from a four star dining room. We really liked this as we were in jeans and blazers and didn’t feel at all out of place. The fireplace was going and the patio (totally charming, with a view of the surrounding Santa Cruz Mountains) was closed for the night. We were seated in what felt somewhat like an overflow area, as it doubles as the restaurant’s private dining room. It was fine but we wished we were seated where there was a little more action.\u003c/p>\n\u003cp>Once seated, the service team got busy. Our headwaiter arrived to explain the menu: three courses, four courses, or the Chef’s tasting menu. They could do wine pairings or suggest wines. Given it was a Sunday night at eight, we opted for three courses with wine pairings and the adventure began. I chose two starters and an entrée, Mike chose one starter, one entrée, and one dessert. Little did we know that there would be six additional tastes from the Chef to compliment our meal. One disappointment was that they were out of the chicken dish, which had been my first choice. The sea bass was recommended, and I went for it.\u003c/p>\n\u003cp>Bread and our first wines arrived. They started us both with sparkling wines from Spain. The list is well thought out and pays attention to France, Spain, and California, which makes total sense for this restaurant. The little tastes (amuses) to start the meal included cassis sorbet, a tasty charro, a beautiful oyster, and two signature items: “The Egg,” and the Chef’s very interesting foie gras presentation. Both dishes could easily be used to define the word “RICH!” Let’s talk about deep-fried foie gras. Our server warned us to pop the whole thing into our mouths, as it might leak. We followed her orders, and the facial reactions were priceless — liquid liver!! As you can probably guess this wasn’t our favorite, but it was immediately redeemed by the creamy egg served in its shell.\u003c/p>\n\u003cp>The meal continued with dishes and wine arriving in a timely manner, each time by a new server. Memorable service touches happened all night. At one point, a candle went out on our table and I thought to myself, “At last, a glitch I can report on.” Just as I was thinking this, a server arrived with a fresh lit candle on a tray and in one sweep did a switch. I was foiled and impressed all at the same time.\u003c/p>\n\u003cp>For starters, I chose the salad of wild greens and herbs with roasted beets and Meyer lemon yogurt dressing, and Mike chose the Striped Jack, done in sashimi style with olive oil and chives. The portions were small, but both dishes tasted really good and were beautifully presented. The headwaiter explained that the Chef adjusts portion sizes based on the selections the diners make, but they still felt small to us. Redemption came quickly. I love when a bite of food brings a warm smile to a face. It’s almost like the taste of that bite takes you somewhere else for a moment. The first bite of the Creamed Corn and Garden Tomatoes with Assorted Basils took me to a summer picnic somewhere in my past. Mike was too busy “ahhing” with delight for me to find out where he went. This dish was the winner of the night for us. Though we weren’t quite sure if the “Classic Version” menu description came from the French or Spanish camp. The confit of duck with roasted pears and endive braised with orange, and the roast sea bass with butterbeans perfumed with wild fennel came next. Mike thought the duck was a touch dry. My sea bass was cooked perfectly and I loved the butterbeans, though I admit I wasn’t totally sold on the fennel perfuming.\u003c/p>\n\u003cp>As the evening progressed, we realized we were the only two left in our dining room, and it felt a bit strange. We geared up for our private dessert tasting. We shared the Chocolate Marquis with Roasted Banana Ice Cream. “Oh my Gods” filled the air with the first bites. I also got a rich taste of hot chocolate with a homemade marshmallow. “Roll me out of here,” was what I was thinking as I took the last sip. At that point, Michael arrived to ask us if we wanted a tour of the kitchen. The kitchen is amazing, designed and built for the (and by) the Chef. When we got back to our table, the final sweets were waiting, a tray of small cookies and candies to cap the night off.\u003c/p>\n\u003cp>In the car on the way home, before I slipped into my delicious food coma, we chatted about how great the night was. In truth, I usually don’t enjoy the formality of four-star dining experiences — they just aren’t for me. Now we have a place where we could have a superb meal without worrying about which fork to use or how straight our ties are and that place is Manresa.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sugam1.jpg\" alt=\"Sugam\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sugam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bissap Baobab\u003cbr>\n\u003cstrong>Reviewed Manresa:\u003c/strong> Wednesday, October 26, 2005\u003c/p>\n\u003cp>The long drive down to Los Gatos provides ample opportunity to build up one’s expectations (and hunger) for dinner at Manresa. With all the hype surrounding David Kinch’s newest restaurant, you feel like you’re in for the perfect meal. Arriving at the small cottage, tucked away behind a Mexican restaurant on Los Gatos’ main drag, has the air of entering the chef’s private home, ready to have a meal fit for his family. Manresa did not disappoint; featuring a multitude of perfectly balanced flavors, the food was, in a word, excellent.\u003c/p>\n\u003cp>Upon arrival, we were seated promptly in a bright and open room with a number of tables, quite different from the deceptively cozy exterior of the building. The floor was large tiles covered in scattered oriental rugs, which seemed out-of-place, but not awkward. Anchoring the room, in the center, was a harvest table, loaded up with decanters of various antiquity and style. The menu is quite simple, offering a three or four-course prix fixe (the four course added a cheese plate) or the “Seasonal and Spontaneous” tasting menu. Each is available with a wine pairing for a modest extra fee. My companion and I, due to our inevitable long drive home, decided on starting with a glass of champagne, then a glass of wine each, along with the three course meal.\u003c/p>\n\u003cp>Not expecting any special additions to the meal, we were surprised by the arrival of our first amuse-bouche, a citrus-mango lassi, which proved to be quite good. Rich, creamy, and sweet, exactly as a good lassi should be. This was followed up by an unspectacular Parmesan toast, and then by a phenomenal multi-layered, multi-flavored, whipped egg dish inside the eggshell. It was one of the most interesting foods I’ve ever eaten. Each one of the dishes was designed to enlighten and awaken your taste buds. A perfect starter.\u003c/p>\n\u003cp>Our appetizers arrived shortly after we finished our final amuse-bouche. The Striped Jack sashimi was simple, exactly what one would expect from any contemporary restaurant, but the winner was truly the Risotto “Biodynamic.” While the thought of robotic risotto may seem a bit odd, this dish was great. I may never have risotto anywhere else again. We continued with the Atlantic halibut with butterbeans and mussels. The halibut was a tad overcooked and tough, but it didn’t spoil the dish, which again, had seemingly conflicting tastes that somehow end up in a choreographed dance inside your mouth. My companion had the Roast Suckling Pig, which was juicy, tasty, and overall excellent. Again, Kinch is able to take a variety of flavors and bring them together in harmony. For dessert, I had the apple and cheddar galette. Being a fan of apples, cheddar cheese, and galettes, I thought that this would be awesome, unfortunately it proved to not be. In this case, the dish just didn’t seem to fit together. This was fine, though, because my companion ordered the Chocolate Marquis which proved to be an excellent dessert and a dessert that I had most of! Dark, rich, and perfectly bittersweet, it was an ideal end to a great meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A restaurant experience is all about expectations. Mine were probably so high that nothing could have matched them. The food at Manresa exceeded my expectations. Even with the few small and easily overlookable missteps, I can honestly say it was the best meal I’ve had. However, the service tended to be distracted and not as attentive as I’ve experienced at other less highly-regarded restaurants. Numerous times, our waiter was nowhere to be found, even though we had a good view of the entire dining room. When a restaurant costs around $100 a person, you expect a certain level of service and quality, and it’s extremely important that neither suffer. It’s too bad that the service did at Manresa. I’ll go back, but only if it’s on an expense account.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Manresa: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=48\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=51\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Strawberry Gazpacho\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> David Kinch\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Contemporary American\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> First Course\u003c/p>\n\u003cp>\u003cstrong>Recipe Description:\u003c/strong>\u003cbr>\nCool and refreshing, perfect for spring and summer.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1 lb 4 ounces strawberries, hulled and lightly crushed\u003cbr>\n4 ounces white onions, thinly sliced\u003cbr>\n4 ounces red bell peppers, thinly sliced\u003cbr>\n5 ounces cucumber, peeled, seeded, thinly sliced\u003cbr>\n1 half clove of garlic, crushed\u003cbr>\n1/4 cup tarragon leaves\u003cbr>\n1/4 cup balsamic vinegar\u003cbr>\n1/4 cup extra-virgin olive oil\u003cbr>\nSalt, to taste\u003cbr>\nPepper, to taste\u003c/p>\n\u003cp>For the garnish:\u003c/p>\n\u003cp>Strawberries, hulled and finely diced\u003cbr>\nChives, finely minced\u003cbr>\nRed bell pepper, finely diced\u003cbr>\nEnglish cucumber, peeled, seeded, and finely diced\u003cbr>\n1-2 tablespoons of almond oil\u003cbr>\nWhole fresh chervil sprigs\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place the first eight ingredients in a bowl, mix well, cover with plastic wrap, and refrigerate overnight.\u003c/p>\n\u003cp>2. The next day, puree the ingredients in a blender and season with salt and pepper to taste. If the mixture is too thick you can thin with water.\u003c/p>\n\u003cp>3. Allow to thoroughly chill again before ladling into soup plates or bowls.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. To garnish, gently toss all the diced or minced vegetables and fruit with almond oil. Mound in the center of the soup plate and top with some chervil sprigs.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1 lb 4 ounces strawberries, hulled and lightly crushed\u003cbr>\n4 ounces white onions, thinly sliced\u003cbr>\n4 ounces red bell peppers, thinly sliced\u003cbr>\n5 ounces cucumber, peeled, seeded, thinly sliced\u003cbr>\n1 half clove of garlic, crushed\u003cbr>\n1/4 cup tarragon leaves\u003cbr>\n1/4 cup balsamic vinegar\u003cbr>\n1/4 cup extra-virgin olive oil\u003cbr>\nSalt, to taste\u003cbr>\nPepper, to taste\u003c/p>\n\u003cp>For the garnish:\u003c/p>\n\u003cp>Strawberries, hulled and finely diced\u003cbr>\nChives, finely minced\u003cbr>\nRed bell pepper, finely diced\u003cbr>\nEnglish cucumber, peeled, seeded, and finely diced\u003cbr>\n1-2 tablespoons of almond oil\u003cbr>\nWhole fresh chervil sprigs\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place the first eight ingredients in a bowl, mix well, cover with plastic wrap, and refrigerate overnight.\u003c/p>\n\u003cp>2. The next day, puree the ingredients in a blender and season with salt and pepper to taste. If the mixture is too thick you can thin with water.\u003c/p>\n\u003cp>3. Allow to thoroughly chill again before ladling into soup plates or bowls.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. To garnish, gently toss all the diced or minced vegetables and fruit with almond oil. Mound in the center of the soup plate and top with some chervil sprigs.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bissap Baobab\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=50\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=56\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab1.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab5.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab11.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab14.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab4.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2323 Mission Street (at 19th Street)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.795047,-122.418087&sspn=0.020483,0.029054&hl=en&q=bissap+baobab+san+francisco&btnG=Search&cid=37775000,-122418333,12232910224244678073&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (difficult), paid parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-826-9287\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bissapbaobab.com\"> www.bissapbaobab.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Marco Senghor\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Michelle Dieng\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Senegalese and West African\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=56\">Yassa Chicken\u003c/a>\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $8\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1 per six guests\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 6:00pm-10:00pm\u003cbr>\nTuesday: 6:00pm-10:00pm\u003cbr>\nWednesday: 6:00pm-10:00pm\u003cbr>\nThursday: 6:00pm-10:00pm\u003cbr>\nFriday: 6:00pm-10:00pm\u003cbr>\nSaturday: 6:00pm-10:00pm\u003cbr>\nSunday: 6:00pm-10:00pm\u003c/p>\n\u003cp>\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> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Only for large groups (6 people or more)\u003cbr>\n\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>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, small club at Little Baobab next door, DJ dance parties\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bissap Baobab\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=50\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=56\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab1.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab5.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab11.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab14.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab4.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2323 Mission Street (at 19th Street)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.795047,-122.418087&sspn=0.020483,0.029054&hl=en&q=bissap+baobab+san+francisco&btnG=Search&cid=37775000,-122418333,12232910224244678073&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (difficult), paid parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-826-9287\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bissapbaobab.com\"> www.bissapbaobab.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> Marco Senghor\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Michelle Dieng\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Senegalese and West African\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=56\">Yassa Chicken\u003c/a>\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 1-2 items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $8\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 1 per six guests\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 6:00pm-10:00pm\u003cbr>\nTuesday: 6:00pm-10:00pm\u003cbr>\nWednesday: 6:00pm-10:00pm\u003cbr>\nThursday: 6:00pm-10:00pm\u003cbr>\nFriday: 6:00pm-10:00pm\u003cbr>\nSaturday: 6:00pm-10:00pm\u003cbr>\nSunday: 6:00pm-10:00pm\u003c/p>\n\u003cp>\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> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, MasterCard, Visa\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Only for large groups (6 people or more)\u003cbr>\n\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>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Tables with Views:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, small club at Little Baobab next door, DJ dance parties\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bissap Baobab: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=47\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=56\">recipe\u003c/a> | \u003ca href=\"http://flickr.com/photos/bayareabites/sets/72057594050889330/\" 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/bissapbaobab7.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab10.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab6.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cbr>\nSalade Dakaroise with shrimp; Dibi Chicken with onion sauce and fried plantain; Warm chocolate soufflé with ice cream\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sugam.jpg\" alt=\"Sugam\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sugam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bissap Baobab\u003cbr>\n\u003cstrong>Reviewed Bissap Baobab:\u003c/strong> Wednesday, November 2, 2005\u003c/p>\n\u003cp>Walking into Bissap Baobap at 8:30 on a Wednesday night, we were prepared for a long wait. The restaurant can get packed, and it is not uncommon to have an hour wait, even with a reservation. Luckily, the smiling and welcoming host sat our group of six immediately at a long table in the heart of the restaurant. Filled with warm and bright colors, and crowded with a diverse group of hipsters, neighborhood residents, and Marina families out for a new adventure, Bissap Baobap suggests a simple roadside restaurant in the heart of a bustling Senegalese market.\u003c/p>\n\u003cp>Upon being seated we ordered a pitcher of the “Flamboyant,” an exotic and extremely tasty hibiscus and vodka-based cocktail. For an appetizer, we ordered three versions of the pastelles to share amongst the table. Pastelles are deep-fried pastries with a tasty filling and covered with a very tasty tomato and onion based sauce. The only thing I can compare them to are samosas with a twist. We all agreed that the feta and spinach versions were the best — a cool creamy center engulfed by a hot and crispy breading. The menu is very simple, a choice of about eight items, many of which are different preparations of the same flavors. I decided on the Dibi Chicken — the most popular dish according to the server — along with rice (couscous is another option). It arrived all on one plate along with a surprisingly fresh garden salad, fried plantains, and an onion sauce. Everything tasted exciting and special, all combinations of flavors I’ve rarely had before Bissap. Though the grilled chicken was a little dry, the spices electrified my tongue and made an altogether great dish. A companion ordered the tilapia in a sort of curry sauce, which was wonderful. The sauce was rich and hearty and complemented the perfectly cooked tilapia. We all finished by sharing the warm chocolate soufflé which was an excellent and sweet ending to a fun and exciting meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bissap Baobap remains the one restaurant, when amongst a group of friends deciding what to do for dinner, whose suggestion is never vetoed — it has something for everyone. There is something about the Bissap Baobap experience that keeps it in a special place and keeps you going back. Maybe it’s owner Marco Senghor’s genuine and warm smile as you walk in the door. You feel like he’s known you for years and is welcoming you into his home for a great dinner. Maybe it’s looking around and seeing the great diversity of people, indicative of this fair city, all coming together and sharing in breaking bread. Perhaps it’s the fact that all pretentiousness gets left at the door in this rapidly gentrifying neighborhood. Maybe it’s the halo surrounding the expertly crafted exotic cocktails. Mostly though, it’s a hearty, down-to-earth meal in a vibrant and exciting atmosphere where you leave smiling and full and ready to take on the rest of the night that lies at its doorstep.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeannine1.jpg\" alt=\"Jeannine\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeannine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manresa\u003cbr>\n\u003cstrong>Reviewed Bissap Baobab:\u003c/strong> Saturday, October 29, 2005\u003c/p>\n\u003cp>Bissap Baobab, located on Mission near 17th Street, is a bar serving Senegalese food. Bissap has a unique atmosphere. As you walk in, you can envision neighborhood bands playing there, next to the giant inflated cloth dragon (or tree?) in the entrance, which is decorated with ropes of Christmas lights. Everyone there appeared to be having a great time, whether or not they have imbibed the lethally strong ginger cocktails. In college, I might have really liked this place, at least the drinks anyway.\u003c/p>\n\u003cp>The food, however, is not as appealing. The pastelles appetizer consisted of two pieces of deep-fried pastry filled with ground beef and topped with an onion-tomato relish. Although described as “spicy” on the menu, the relish was simply just sour from too much vinegar. The dumpling-like pastries themselves were not bad, even though they were too reminiscent of Hot Pockets and the meat filling was a bit too salty. The single chicken leg that came with the Yassa, one of the main dishes I tried, was tender and flavorful but also overwhelmed by the same overly sour onion relish piled on top. I was glad for the couscous on the side, which was fluffy and well prepared, especially since there was so little chicken on the dish.\u003c/p>\n\u003cp>The second entrée I tried, the Seafood Coconut, was a complete disappointment. There was a quite a bit of shrimp — at least eight or ten on each of the two skewers — but they were tough, rubbery, and flavorless, not to mention not very well peeled. The rice on the side was gummy and cold, and the soggy coconut pieces were too large to eat comfortably with either the shrimp or the rice. The peanut sauce covering the entire dish somehow managed to be overly peanutty and flavorless at the same time.\u003c/p>\n\u003cp>For dessert, I ordered Thiakry, which is a Senegalese yogurt made with vanilla, nutmeg, milk, couscous, and garnished with raisins. Although somewhat unappetizing in appearance, this was the best dish of the meal. The vanilla and nutmeg were very pleasant in the yogurt, which had the texture of tapioca pudding due to the couscous. In lieu of coffee, the restaurant serves hot homemade ginger juice, which tastes like sweet, strong herbal tea.\u003c/p>\n\u003cp>I was also somewhat taken aback by some parts of the service. Even though Bissap is a casual place, I am not used to someone coming to clear our plates while they still have dirty plates in hand from the nearby table they had just cleared. This could not be excused under the guise of efficiency since (1) the restaurant was not that crowded; and (2) they still left our dirty appetizer plates, which had never been cleared since before the entrées were delivered to the table. Otherwise, the service was quite friendly.\u003c/p>\n\u003cp>Bissap Baobab is fairly inexpensive, with appetizers ranging from $4 to $9, main dishes ranging from $8 to $12, and desserts in the $5 range. While I liked the festive atmosphere at Bissap, I was not thrilled with the food.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/andrew1.jpg\" alt=\"Andrew\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hospitality and Lifestyle Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Piperade\u003cbr>\n\u003cstrong>Reviewed Bissap Baobab:\u003c/strong> Friday, October 29, 2005\u003c/p>\n\u003cp>Occasionally, I boast to anyone who will listen about all the restaurants I’ve been to in San Francisco. I fancy myself to be a walking Zagat’s guide and I love giving my ratings and recommendations. So when Bissap Baobab was assigned to me for a \u003cb>Check, Please!\u003c/b> review, I was excited. A restaurant I had never been to in the Mission with West African food — the adventure was about to begin. I choose two pals to join me, who I trusted would be open to trying something new. In the week that preceded my visit, I mentioned Bissap Baobab to a lot of people and I was impressed about how many had heard of it and really enjoyed it. I visited the website and liked the inviting, warm spirit of it: “people are invited to gather under the reach of Bissap Baobab’s branches to celebrate life.” In need of a celebration, I scheduled the date and off we went.\u003c/p>\n\u003cp>The night started off well. We were nervous about parking but found a lot one block from the restaurant for $10 bucks all night. We loved this. We arrived and we were immediately taken in by the place, its funky look, the Bohemian people, and the wonderful-looking gentlemen working the room. The room belonged right where it is — in the heart of the Mission. As we walked to the table, I took it all in as a concerning thought nagged at me, “GOD, I’M GETTING OLD.” In truth, I really do think I was the oldest person in the room, but hey, I still fancy myself to be a pretty hip guy, so I thought I would blend right in. I was wrong.\u003c/p>\n\u003cp>We were seated for about a minute when the first of our tag team of servers arrived to take our order. There was no attempt to ask if we had any questions or wanted any recommendations. When we did ask a few questions, she answered efficiently. We asked about cocktails, and our server suggested the two most popular drinks in the place. We went for them. Hot ginger was the closest thing to hot tea that was available for one of my friends who was feeling coldish.\u003c/p>\n\u003cp>The nagging feeling was getting stronger — I swear I was getting older by the minute — as little things started to annoy me. It was obvious that the quick and abrupt service didn’t matter to anyone else in the room. It was part of the Baobab experience and it was okay with everyone else around us. In record time, our cocktails and appetizers arrived and were dropped on the table. We had a quick toast, in keeping with the theme of the evening, and dug in. We loved the pastelles, deep-fried (but then again who doesn’t love anything deep fried?) pasty pockets filled with beef (you can also get tuna, feta, or spinach fillings) smothered in a tasty tomato sauce. The fried plantains lacked crunch and were too greasy. The wonderful Salade Dakaroise was fresh and abundant. The mix of ingredients worked, and the house vinaigrette was exceptional — my friends tried to figure out the secret ingredient with each bite. As we were finishing our appetizers, the entrées arrived, and I was beginning to think we were being challenged to speed dine. A weird and awkward moment occurred here, as it became our problem when we still had our appetizer dishes on the table, and there was no room for the entrées. Another of the server tag team just stood there while we took last bites and made room. At the same moment my friend, who was seated near the aisle, had his chair knocked for about the fifth time. He’s only 30 but I knew he felt old, too.\u003c/p>\n\u003cp>The entrées were disappointing. Somehow, we all thought that we were going to experience new flavors and spices, but we felt the dishes were bland and all tasted the same. The best for us was the Yassa with chicken. The lemon, garlic, mustard sauce over the couscous was nice, and the chicken was cooked well. Seafood Coconut was okay too. The dish that really disappointed us was the Joalienne. The texture was mushy, and it was really overcooked. In fairness to the restaurant, maybe this is how the dish was supposed to taste and it just didn’t work for us. While enjoying the entrées a series of kooky events occurred. The table next to us was seated and in order for the gal to get to her seat, she all but sat on our entrées. Our area was so crowded that when her cocktail arrived, she reached for something on the table and her cocktail ended up in my lap. She apologized. I was a little grouchy, but accepted with a smile, starting to feel more and more like my father. Once our entrée dishes were cleared, the tag team missed a beat and we waited a really long time for someone to ask about dessert. The final server of the night arrived and asked, “Did anyone offer you dessert yet?” We said no, and she asked, “So do you want it?” We ordered the chocolate soufflé and the Thiaky, a Senegalese yogurt dish. We had split opinions on the yogurt. “Why end a meal with a breakfast food?” was my big question. We all liked the soufflé.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I’m ready to go,” exclaimed my 30-ish friend, “This place just isn’t for me.” In truth, it wasn’t for me, either. I guess I just like more of a dining experience — more comfort, less noise, and more attention. But I am happy to tell you that what I like doesn’t really matter. Bissap Baobab was buzzing. Everywhere I looked “the young people” (Oh god, now I really do sound like my dad) were cozying up at their tight tables, toasting friendships, celebrating life, and enjoying this very warm hot spot made just for them.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2323 Mission Street (at 19th Street)\r\nSan Francisco, CA 94110\r\n\u003cstrong>Phone:\u003c/strong> 415-826-9287\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.bissapbaobab.com\"> www.bissapbaobab.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Senegalese and West African\r\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bissap Baobab: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=47\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=56\">recipe\u003c/a> | \u003ca href=\"http://flickr.com/photos/bayareabites/sets/72057594050889330/\" 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/bissapbaobab7.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab10.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bissapbaobab6.jpg\" alt=\"Bissap Baobab\" hspace=\"3\">\u003cbr>\nSalade Dakaroise with shrimp; Dibi Chicken with onion sauce and fried plantain; Warm chocolate soufflé with ice cream\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/sugam.jpg\" alt=\"Sugam\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Sugam\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software Developer\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bissap Baobab\u003cbr>\n\u003cstrong>Reviewed Bissap Baobab:\u003c/strong> Wednesday, November 2, 2005\u003c/p>\n\u003cp>Walking into Bissap Baobap at 8:30 on a Wednesday night, we were prepared for a long wait. The restaurant can get packed, and it is not uncommon to have an hour wait, even with a reservation. Luckily, the smiling and welcoming host sat our group of six immediately at a long table in the heart of the restaurant. Filled with warm and bright colors, and crowded with a diverse group of hipsters, neighborhood residents, and Marina families out for a new adventure, Bissap Baobap suggests a simple roadside restaurant in the heart of a bustling Senegalese market.\u003c/p>\n\u003cp>Upon being seated we ordered a pitcher of the “Flamboyant,” an exotic and extremely tasty hibiscus and vodka-based cocktail. For an appetizer, we ordered three versions of the pastelles to share amongst the table. Pastelles are deep-fried pastries with a tasty filling and covered with a very tasty tomato and onion based sauce. The only thing I can compare them to are samosas with a twist. We all agreed that the feta and spinach versions were the best — a cool creamy center engulfed by a hot and crispy breading. The menu is very simple, a choice of about eight items, many of which are different preparations of the same flavors. I decided on the Dibi Chicken — the most popular dish according to the server — along with rice (couscous is another option). It arrived all on one plate along with a surprisingly fresh garden salad, fried plantains, and an onion sauce. Everything tasted exciting and special, all combinations of flavors I’ve rarely had before Bissap. Though the grilled chicken was a little dry, the spices electrified my tongue and made an altogether great dish. A companion ordered the tilapia in a sort of curry sauce, which was wonderful. The sauce was rich and hearty and complemented the perfectly cooked tilapia. We all finished by sharing the warm chocolate soufflé which was an excellent and sweet ending to a fun and exciting meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bissap Baobap remains the one restaurant, when amongst a group of friends deciding what to do for dinner, whose suggestion is never vetoed — it has something for everyone. There is something about the Bissap Baobap experience that keeps it in a special place and keeps you going back. Maybe it’s owner Marco Senghor’s genuine and warm smile as you walk in the door. You feel like he’s known you for years and is welcoming you into his home for a great dinner. Maybe it’s looking around and seeing the great diversity of people, indicative of this fair city, all coming together and sharing in breaking bread. Perhaps it’s the fact that all pretentiousness gets left at the door in this rapidly gentrifying neighborhood. Maybe it’s the halo surrounding the expertly crafted exotic cocktails. Mostly though, it’s a hearty, down-to-earth meal in a vibrant and exciting atmosphere where you leave smiling and full and ready to take on the rest of the night that lies at its doorstep.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jeannine1.jpg\" alt=\"Jeannine\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Jeannine\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Attorney\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Manresa\u003cbr>\n\u003cstrong>Reviewed Bissap Baobab:\u003c/strong> Saturday, October 29, 2005\u003c/p>\n\u003cp>Bissap Baobab, located on Mission near 17th Street, is a bar serving Senegalese food. Bissap has a unique atmosphere. As you walk in, you can envision neighborhood bands playing there, next to the giant inflated cloth dragon (or tree?) in the entrance, which is decorated with ropes of Christmas lights. Everyone there appeared to be having a great time, whether or not they have imbibed the lethally strong ginger cocktails. In college, I might have really liked this place, at least the drinks anyway.\u003c/p>\n\u003cp>The food, however, is not as appealing. The pastelles appetizer consisted of two pieces of deep-fried pastry filled with ground beef and topped with an onion-tomato relish. Although described as “spicy” on the menu, the relish was simply just sour from too much vinegar. The dumpling-like pastries themselves were not bad, even though they were too reminiscent of Hot Pockets and the meat filling was a bit too salty. The single chicken leg that came with the Yassa, one of the main dishes I tried, was tender and flavorful but also overwhelmed by the same overly sour onion relish piled on top. I was glad for the couscous on the side, which was fluffy and well prepared, especially since there was so little chicken on the dish.\u003c/p>\n\u003cp>The second entrée I tried, the Seafood Coconut, was a complete disappointment. There was a quite a bit of shrimp — at least eight or ten on each of the two skewers — but they were tough, rubbery, and flavorless, not to mention not very well peeled. The rice on the side was gummy and cold, and the soggy coconut pieces were too large to eat comfortably with either the shrimp or the rice. The peanut sauce covering the entire dish somehow managed to be overly peanutty and flavorless at the same time.\u003c/p>\n\u003cp>For dessert, I ordered Thiakry, which is a Senegalese yogurt made with vanilla, nutmeg, milk, couscous, and garnished with raisins. Although somewhat unappetizing in appearance, this was the best dish of the meal. The vanilla and nutmeg were very pleasant in the yogurt, which had the texture of tapioca pudding due to the couscous. In lieu of coffee, the restaurant serves hot homemade ginger juice, which tastes like sweet, strong herbal tea.\u003c/p>\n\u003cp>I was also somewhat taken aback by some parts of the service. Even though Bissap is a casual place, I am not used to someone coming to clear our plates while they still have dirty plates in hand from the nearby table they had just cleared. This could not be excused under the guise of efficiency since (1) the restaurant was not that crowded; and (2) they still left our dirty appetizer plates, which had never been cleared since before the entrées were delivered to the table. Otherwise, the service was quite friendly.\u003c/p>\n\u003cp>Bissap Baobab is fairly inexpensive, with appetizers ranging from $4 to $9, main dishes ranging from $8 to $12, and desserts in the $5 range. While I liked the festive atmosphere at Bissap, I was not thrilled with the food.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/andrew1.jpg\" alt=\"Andrew\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Hospitality and Lifestyle Marketing Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Piperade\u003cbr>\n\u003cstrong>Reviewed Bissap Baobab:\u003c/strong> Friday, October 29, 2005\u003c/p>\n\u003cp>Occasionally, I boast to anyone who will listen about all the restaurants I’ve been to in San Francisco. I fancy myself to be a walking Zagat’s guide and I love giving my ratings and recommendations. So when Bissap Baobab was assigned to me for a \u003cb>Check, Please!\u003c/b> review, I was excited. A restaurant I had never been to in the Mission with West African food — the adventure was about to begin. I choose two pals to join me, who I trusted would be open to trying something new. In the week that preceded my visit, I mentioned Bissap Baobab to a lot of people and I was impressed about how many had heard of it and really enjoyed it. I visited the website and liked the inviting, warm spirit of it: “people are invited to gather under the reach of Bissap Baobab’s branches to celebrate life.” In need of a celebration, I scheduled the date and off we went.\u003c/p>\n\u003cp>The night started off well. We were nervous about parking but found a lot one block from the restaurant for $10 bucks all night. We loved this. We arrived and we were immediately taken in by the place, its funky look, the Bohemian people, and the wonderful-looking gentlemen working the room. The room belonged right where it is — in the heart of the Mission. As we walked to the table, I took it all in as a concerning thought nagged at me, “GOD, I’M GETTING OLD.” In truth, I really do think I was the oldest person in the room, but hey, I still fancy myself to be a pretty hip guy, so I thought I would blend right in. I was wrong.\u003c/p>\n\u003cp>We were seated for about a minute when the first of our tag team of servers arrived to take our order. There was no attempt to ask if we had any questions or wanted any recommendations. When we did ask a few questions, she answered efficiently. We asked about cocktails, and our server suggested the two most popular drinks in the place. We went for them. Hot ginger was the closest thing to hot tea that was available for one of my friends who was feeling coldish.\u003c/p>\n\u003cp>The nagging feeling was getting stronger — I swear I was getting older by the minute — as little things started to annoy me. It was obvious that the quick and abrupt service didn’t matter to anyone else in the room. It was part of the Baobab experience and it was okay with everyone else around us. In record time, our cocktails and appetizers arrived and were dropped on the table. We had a quick toast, in keeping with the theme of the evening, and dug in. We loved the pastelles, deep-fried (but then again who doesn’t love anything deep fried?) pasty pockets filled with beef (you can also get tuna, feta, or spinach fillings) smothered in a tasty tomato sauce. The fried plantains lacked crunch and were too greasy. The wonderful Salade Dakaroise was fresh and abundant. The mix of ingredients worked, and the house vinaigrette was exceptional — my friends tried to figure out the secret ingredient with each bite. As we were finishing our appetizers, the entrées arrived, and I was beginning to think we were being challenged to speed dine. A weird and awkward moment occurred here, as it became our problem when we still had our appetizer dishes on the table, and there was no room for the entrées. Another of the server tag team just stood there while we took last bites and made room. At the same moment my friend, who was seated near the aisle, had his chair knocked for about the fifth time. He’s only 30 but I knew he felt old, too.\u003c/p>\n\u003cp>The entrées were disappointing. Somehow, we all thought that we were going to experience new flavors and spices, but we felt the dishes were bland and all tasted the same. The best for us was the Yassa with chicken. The lemon, garlic, mustard sauce over the couscous was nice, and the chicken was cooked well. Seafood Coconut was okay too. The dish that really disappointed us was the Joalienne. The texture was mushy, and it was really overcooked. In fairness to the restaurant, maybe this is how the dish was supposed to taste and it just didn’t work for us. While enjoying the entrées a series of kooky events occurred. The table next to us was seated and in order for the gal to get to her seat, she all but sat on our entrées. Our area was so crowded that when her cocktail arrived, she reached for something on the table and her cocktail ended up in my lap. She apologized. I was a little grouchy, but accepted with a smile, starting to feel more and more like my father. Once our entrée dishes were cleared, the tag team missed a beat and we waited a really long time for someone to ask about dessert. The final server of the night arrived and asked, “Did anyone offer you dessert yet?” We said no, and she asked, “So do you want it?” We ordered the chocolate soufflé and the Thiaky, a Senegalese yogurt dish. We had split opinions on the yogurt. “Why end a meal with a breakfast food?” was my big question. We all liked the soufflé.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I’m ready to go,” exclaimed my 30-ish friend, “This place just isn’t for me.” In truth, it wasn’t for me, either. I guess I just like more of a dining experience — more comfort, less noise, and more attention. But I am happy to tell you that what I like doesn’t really matter. Bissap Baobab was buzzing. Everywhere I looked “the young people” (Oh god, now I really do sound like my dad) were cozying up at their tight tables, toasting friendships, celebrating life, and enjoying this very warm hot spot made just for them.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bissap Baobab: Recipe \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=47\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=50\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>Recipe Name:\u003c/strong> Yassa Chicken\u003cbr>\n\u003cstrong>Recipe Chef:\u003c/strong> Michelle Dieng\u003cbr>\n\u003cstrong>Type of Cuisine:\u003c/strong> Senegalese and West African\u003cbr>\n\u003cstrong>Food Category:\u003c/strong> Main Course\u003c/p>\n\u003cp>\u003cstrong>Serves: 4-6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 onions\u003cbr>\n2-3 tablespoons Dijon mustard\u003cbr>\n1 cup concentrated lemon juice\u003cbr>\n1 fresh chile pepper, diced\u003cbr>\n1 teaspoon salt\u003cbr>\n1 teaspoon pepper\u003cbr>\n1 whole chicken (about 3 lb), cut into 8 pieces\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>One day before:\u003c/p>\n\u003cp>1. Cut the onions into thin slices. To make the marinade, combine onions, mustard, lemon juice, chile pepper, salt, and pepper in a large bowl. Place the pieces of chicken into the marinade, cover tightly with plastic wrap, and refrigerate.\u003c/p>\n\u003cp>The day of:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>2. Remove the chicken pieces from the marinade and grill until lightly browned on both sides. Meanwhile, in a large, high-sided skillet or Dutch oven, sauté the onion slices until translucent. Next, add the grilled chicken pieces along with the rest of the marinade to the onions and simmer over medium heat until chicken is tender, about 20-30 minutes. Serve with the marinade as a sauce.\u003c/p>\n\n",
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"content": "\u003cp>Check, Please! Bay Area’s episode 5 (#105) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1830074/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>1) \u003cstrong>Burma Superstar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=42\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=45\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Paul K\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=43\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=44\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Universal Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=41\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=46\">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 \u003cstrong>Check, Please! Bay Area\u003c/strong>. 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>This show was all about poodi. Even though it sounds like a college fraternity drinking game, it’s the name of the signature curry dish at Burma SuperStar. When I encouraged the group to “talk poodi,” even the camera crew was laughing. It seems we laughed a lot during shooting. The minute I met David I couldn’t help thinking how much he looked like Kevin Bacon. I was calling him Kevin practically the whole time. Poor guy. Even Barbara and Bryon were playing along in the “name the Kevin movie game” between takes. Barbara was a great guest, very elegant and articulate with interesting stories of her worldwide travels. We got talking about Paul K’s innovative wine list with its humorous categories like “Our Softest, Juiciest, Most Lip Smacking Red Wines,” and how it encourages people to have fun with wine. It’s definitely a spot to explore if you’re a wine lover. (I suggest choosing the supple Fidelitas Cabernet/Merlot from Washington or the crisp Forefather’s Sauvignon Blanc from New Zealand.) Bryon is a total foodie…he loves eating out and is into finding the deals. His insider tip was that you need to go early to Burma SuperStar, while Kevin’s (oops…David) was to try brunch at Universal Café.\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week: \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2000 Marqués de Riscal Reserva, Rioja, Spain $18-20\u003c/strong>\u003cbr>\nSpanish wine is hot, hot, hot. Rioja is one of Spain’s classic wine producing regions, and this spicy, earthy red is made from thirty-year-old Tempranillo grapes that have been aged for years to become smooth and supple. Try it with grilled sausages, cheeses, and pasta in marinara sauce.\u003c/p>\n\u003cp>\u003cstrong>Sponsor Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2002 Bonterra Cabernet Sauvignon, North Coast, California $12-15\u003c/strong>\u003cbr>\nMade from organically-grown grapes, this velvety Cab is balanced and elegant enough to pair with roast chicken, but sings when served alongside steak. And, at this price, it’s worth it to stock up.\u003c/p>\n\n",
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"content": "\u003cp>\u003cstrong>Burma SuperStar Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=45\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar1.jpg\" alt=\"Burma Superstar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar5.jpg\" alt=\"Burma Superstar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar6.jpg\" alt=\"Burma Superstar\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar4.jpg\" alt=\"Burma Superstar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar3.jpg\" alt=\"Burma Superstar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar2.jpg\" alt=\"Burma Superstar\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n309 Clement Street (at 4th Avenue)\u003cbr>\nSan Francisco, CA 94118\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.76065,-122.410153&sspn=0.006709,0.010321&hl=en&q=burma+superstar&cid=37760650,-122410153,3564599259393868477&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (easy), paid parking lot at Smart & Final\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-387-2147\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:burmasuperstar@burmasuperstar.com\">burmasuperstar@burmasuperstar.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.burmasuperstar.com\">www.burmasuperstar.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Joycelyn Lee\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Burmese and Chinese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tea Leaf Salad, Samusa Soup, Shrimp Curry, Coconut Rice\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: 11am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nTuesday: 11am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nWednesday: 11am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nThursday: 11am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nFriday: 11am-3:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSaturday: 11am-4:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSunday: 11am-4:00pm (lunch), 5:00pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Up to 10\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\n309 Clement Street (at 4th Avenue)\r\nSan Francisco, CA 94118\r\n\u003ca href=\"http://maps.google.com/maps?sll=37.76065,-122.410153&sspn=0.006709,0.010321&hl=en&q=burma+superstar&cid=37760650,-122410153,3564599259393868477&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-387-2147\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.burmasuperstar.com\">www.burmasuperstar.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Burmese and Chinese\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=45\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Burma SuperStar Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=45\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar1.jpg\" alt=\"Burma Superstar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar5.jpg\" alt=\"Burma Superstar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar6.jpg\" alt=\"Burma Superstar\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar4.jpg\" alt=\"Burma Superstar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar3.jpg\" alt=\"Burma Superstar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar2.jpg\" alt=\"Burma Superstar\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n309 Clement Street (at 4th Avenue)\u003cbr>\nSan Francisco, CA 94118\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.76065,-122.410153&sspn=0.006709,0.010321&hl=en&q=burma+superstar&cid=37760650,-122410153,3564599259393868477&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (easy), paid parking lot at Smart & Final\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-387-2147\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:burmasuperstar@burmasuperstar.com\">burmasuperstar@burmasuperstar.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.burmasuperstar.com\">www.burmasuperstar.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> Joycelyn Lee\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Burmese and Chinese\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Tea Leaf Salad, Samusa Soup, Shrimp Curry, Coconut Rice\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: 11am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nTuesday: 11am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nWednesday: 11am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nThursday: 11am-3:30pm (lunch), 5:00pm-9:30pm (dinner)\u003cbr>\nFriday: 11am-3:30pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSaturday: 11am-4:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nSunday: 11am-4:00pm (lunch), 5:00pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> No\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Up to 10\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>Burma SuperStar: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=42\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1830074/\" 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/burmasuperstar8.jpg\" alt=\"Burma SuperStar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar9.jpg\" alt=\"Burma SuperStar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar11.jpg\" alt=\"Burma SuperStar\" hspace=\"3\">\u003cbr>\nTea Leaf Salad, Burmese Samosas, Fried Coconut Custard Fritters\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/bryon.jpg\" alt=\"Bryon\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bryon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sunnyvale\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Burma SuperStar\u003cbr>\n\u003cstrong>Reviewed Burma SuperStar:\u003c/strong> Tuesday, October 14, 2005\u003c/p>\n\u003cp> My selection for \u003cb>Check, Please\u003c/b>…one of my favorite places in the Bay Area!\u003c/p>\n\u003cp>Oddly enough, I’m going to start with the negatives: PARKING and the WAIT! If you’re not familiar with the Clement area, you’re in for a lengthy search for parking. But don’t despair, it’s worth it. I “lucked out” and only spent twenty-five minutes circling on this particular evening. The two people that were joining me for dinner were already there waiting, and had placed our name on the waitlist. We were told it would be about an hour. However, we passed the time away at the Blue Danube Café across the street, where Burma SuperStar will come and get you when your table is ready!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our table was ready at about the one-hour mark, as promised. The interior of the small (about fifteen tables) restaurant has Burmese artwork and sculptures adorning the walls. Not too extravagant or “in your face,” but there is a definite theme here. After a few minutes someone came by to take our drink order. The wine list is not much to speak of, so I ordered the ginger lemonade (made from fresh ginger), and my fellow tablemates ordered the young fresh coconut drink — an actual coconut with a straw poked through it! Both drinks are great, and without too much foreshadowing, they go perfectly with the Burmese cuisine, which has a little kick.\u003c/p>\n\u003cp>For starters we order two of my favorites: the Rainbow Salad and the Moo Hinga. The Rainbow Salad is not as famous in Burmese cuisine as the popular Tea Leaf Salad, which they also serve, but it is my favorite here as it combines twenty-two different ingredients. There are four types of noodles, papaya, dried shrimp, tofu, and a bunch of other things that I can’t place! So refreshing, with great flavor and the perfect amount of “crunch.” The Moo Hinga is a hearty catfish chowder served with rice noodles and onions. It’s almost stew-like, and the flavor of the broth makes you lick the bowl clean.\u003c/p>\n\u003cp>After a refill of the lemonade, the main courses came. It’s family style here, and today we ordered four dishes for the three of us: Spicy Crispy Chicken, Burmese-style curry with shrimp, SuperStar Noodles, and curry eggplant. Here’s the rundown:\u003c/p>\n\u003cp>• The Spicy Crispy Chicken is a simple yet flavorful dish of fried boneless chicken, which is served in a sauce with just the right blend of sweetness and tang. The blanched broccoli garnish was nothing spectacular but went well with the sauce.\u003c/p>\n\u003cp>• The Burmese-Style shrimp curry was SO tasty! Simple, served with potatoes, but there was great flavor in the curry and it was awesome over rice.\u003c/p>\n\u003cp>• The SuperStar noodles were flour noodles with cucumbers, potatoes, dried shrimp, and tofu. The dish was served cold. It had a great consistency, sort of like a Pad Thai. This dish was really good, and it had a surprising kick! This is where you appreciate the cold ginger lemonade and coconut drink! (Speaking of the coconut drink, when you’ve finished all of the liquid inside, you can ask them to cut the top off and then you have a small dessert of tender coconut flesh inside!)\u003c/p>\n\u003cp>One thing to remember is that it’s not just the dishes themselves, but the combination of flavors that you’re able to enjoy here! Have a mouthful of crispy chicken with curried potatoes and garlicky noodles at the same time and you’ll know what I mean!\u003c/p>\n\u003cp>I didn’t leave much room to talk about the desserts, but the one I had in mind after looking at the menu was the one that the waitress recommended, so we ordered it. It was an amazing fried coconut cream-filled pastry served with coconut ice cream and condensed milk and strawberry slices on the side. PERFECT!\u003c/p>\n\u003cp>And even though there was a crowd out front, we were not rushed out as we finished our meal. And the lively Clement area has great shops and stores, so you can walk off the wonderful meal that you just had!\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Information Technology\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Universal Café\u003cbr>\n\u003cstrong>Reviewed Burma SuperStar:\u003c/strong> Tuesday, October 11, 2005\u003c/p>\n\u003cp>Before I went to Burma, I decided to check online to see what people were saying about the place. The most consistent comments were that the food is great, but the service is awful and there is usually an hour wait. Well, knowing this, I decided to attempt to miss the hour-long wait for a table and arrive early. We showed up at 6:30pm and were greeted by a very gracious hostess who seated us promptly. I had a good feeling about his place right when I entered. Decor was somewhere between authentic and “Hey, we don’t have a lot of cash, so we made do with what we had.” But you could see there was some thought put into it.\u003c/p>\n\u003cp>Everything on the menu sounded good. Our waiter promptly introduced himself and took our drink order. I decided to go with the Ginger Lemon Beer, a half pitcher to split. Good stuff, very refreshing with a nice smooth ginger aftertaste — not overpowering at all. I highly recommend this beer cooler concoction. For an appetizer, we went with the chix samosas. This was a recommendation by a buddy of mine who had been there several times before. He was another one who raved about the food then followed up with a sucky service comment. Anyway, I had to partially agree with him, the samosas were absolutely fabulous. Best I’ve ever had, and I have a place that I hold in very high regard when it comes to samosas. The curry spices, potatoes, and chix melded together beautifully. So we agree on that point, but so far the service had been great, not sucky at all. Next we went on to the famous twenty-two-ingredient Rainbow Salad. Lots of the online comments raved about this salad, so I had to have one. It comes out on a big plate with each of the ingredients sectioned out separately. Noodles, papaya, tofu, onions, shrimp, you get the picture. The young guy who brought it out asked us if we would like him to name all the ingredients. Of course we said yes. He did a great job — not one second of hesitation as he rolled through all twenty-two ingredients. Then, he proceeded to toss/mix all the good stuff together. Another winner in my book. But this is where we hit climax, at least when it came to the food.\u003c/p>\n\u003cp>Before I go on with the food journey, I must make some comments on the service at this place. For me, it was a complete one-eighty from what I had read and heard. Granted we arrived at 6:30, and the place was maybe a quarter full. I can see this place getting very busy and, due to its size, it might be hard to move around. But in any case, I was impressed with the teamwork that went on in this place. Our food was brought out by several different people throughout our meal, and they were all very gracious and professional. Water refills and plate clearing was timely. As the place started to fill up and the line started to form outside, the temperature inside started to get a little warm. To me, this is a big problem. I hate being at a restaurant when it’s not a comfortable temperature inside. Makes me antsy and want to leave. This only started to happen after our dessert came, so it was no big deal. Back to the food…\u003c/p>\n\u003cp>Our main courses are where it started to go downhill for me. We ordered the pumpkin stew and the chix casserole (the casserole was ordered on recommendation of our server). The pumpkin stew was one of the specials and was described as being served in a pumpkin. This made it sound kinda fun. Well, it wasn’t served in a pumpkin but it did have chunks of pumpkin in it. They seemed to be very over-cooked, mushy pumpkin. Yuk! The stew-like broth was hard to make out, but it did have a good favor to it. There were also big chunks of beef that seemed a bit too chewy for my liking. All in all, this was not a winner for me. The Chix Casserole was equally as disappointing. It was very dry rice with a chixleg buried within. The chixleg was not very appetizing because it seemed too brown. Maybe it was the sauce it was cooking in. Don’t get me wrong, neither one of the dishes were inedible, just not as spectacular as I had expected. Dessert was straight up BAD. We ordered the Paluda and ice cream sundae made with bread pudding. It sounded good, but what came out was something that reminded me of some kind of experimental concoction I would have come up with when I was five years old. Its colors consisted of red, white, and purple. That’s cools…but the taste was gross. There was a milky liquid that had a very artificial taste, which overpowered all other flavors in this thing. Me, wanting to look for the good in all things, decides to take my spoon all the way down to the bottom of the glass to get a taste of the red jewels nicely tucked away at the bottom of the murky sludge. Score!! I get a bunch of these things in my spoon as I pull it back up through the mix of ice cream, milk of magnesia, and then I promptly shove the entire spoon load into my mouth. OH MY GOD… I said this out loud, so everyone is looking at me. Now, do I spit out these jelly balls that taste like a synthetic cancer-causing material, or do I force them down my throat with the remaining splash of ginger lemon beer? I choose to do the latter and am thanking GOD for the yummy ginger aftertaste from the beer. I may have been exaggerating a little on the dessert, but I definitely won’t recommend it.\u003c/p>\n\u003cp>To end, I must say a few more things. I’m sure this place has some good stuff on the menu other that what we had for our main courses, and I was most impressed by the service — top-notch in my book. As for the bathroom. The bathroom was pretty standard, nothing to write home about as far as decor. It was clean and well stocked. Overall, a nice place. I would and will give it another go.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/barbara1.jpg\" alt=\"Barbara\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Barbara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paul K\u003cbr>\n\u003cstrong>Reviewed Burma SuperStar:\u003c/strong> Thursday, October 13, 2005\u003c/p>\n\u003cp>I am so lucky to live within walking distance of this gem of a restaurant. I travel the world looking for unusual foods and flavors, but this one saves me the jet lag while transporting me to an exotic foreign port.\u003c/p>\n\u003cp>The great service starts at the front door. If you arrive after 6 o’clock or so, a line starts to form for an available table. The guests put their names on a clipboard hanging by the front door, along with a cell phone number. This allows you to roam away from the entrance, and the hostess will call you when your table is ready. Now, that is innovative and so high-tech today.\u003c/p>\n\u003cp>There was even an unexpected bit of “entertainment” just after we were seated. A man came into the restaurant with a grocery store shopping cart full of meats, produce, and packaged goods. He wheeled it right between our table and the next, and pushed it right into the kitchen. Talk about fresh! We couldn’t believe our eyes and laughed at the informality of it all.\u003c/p>\n\u003cp>I only have one problem with the menu. I am always torn between ordering the Ginger Salad and the Tea Leaf Salad. Just like the Rainbow Salad, which is a lovely array of noodles and spices, these two salads are presented on a plate as piles of individual ingredients. The gracious waitperson explains each component of the salads, e.g., pickled ginger, dried shrimp, fried garlic, sesame seeds, and split yellow peas, or imported Burmese tea leaves, tomatoes, and peanuts with the same seeds, peas, garlic, and shrimp. There is usually a vegetarian option offered in most selections. The individual piles are then mixed together and presented as a total salad — refreshing and delicious. Each bite is an amalgamation of crunchy, soft, spicy, light — a musical page full of staccato notes that all come together to dance a jig in your mouth.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The curry pork is okay, but my favorite is the Tofu Kebat. It has stir-fried tofu with onions, squash, carrots, string beans, tomatoes, and green chiles. Served over jasmine rice, it is always a winner. The spicy chicken basil was fresh and enticing with a good amount of spice to wake up the taste buds. Dessert is a real treat since the Burmese cuisine uses lots of fresh mango and fruit. I am not usually a sweets eater, but these two fruits manage to make me feel like a kid again — a kid on vacation in a faraway land. We always go with friends so we can eat many dishes. I would and do go back in a heartbeat every chance I get!\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n309 Clement Street (at 4th Avenue)\r\nSan Francisco, CA 94118\r\n\u003cstrong>Phone:\u003c/strong> 415-387-2147\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.burmasuperstar.com\">www.burmasuperstar.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Burmese and Chinese\r\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Burma SuperStar: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=42\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1830074/\" 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/burmasuperstar8.jpg\" alt=\"Burma SuperStar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar9.jpg\" alt=\"Burma SuperStar\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/burmasuperstar11.jpg\" alt=\"Burma SuperStar\" hspace=\"3\">\u003cbr>\nTea Leaf Salad, Burmese Samosas, Fried Coconut Custard Fritters\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/bryon.jpg\" alt=\"Bryon\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bryon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sunnyvale\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Burma SuperStar\u003cbr>\n\u003cstrong>Reviewed Burma SuperStar:\u003c/strong> Tuesday, October 14, 2005\u003c/p>\n\u003cp> My selection for \u003cb>Check, Please\u003c/b>…one of my favorite places in the Bay Area!\u003c/p>\n\u003cp>Oddly enough, I’m going to start with the negatives: PARKING and the WAIT! If you’re not familiar with the Clement area, you’re in for a lengthy search for parking. But don’t despair, it’s worth it. I “lucked out” and only spent twenty-five minutes circling on this particular evening. The two people that were joining me for dinner were already there waiting, and had placed our name on the waitlist. We were told it would be about an hour. However, we passed the time away at the Blue Danube Café across the street, where Burma SuperStar will come and get you when your table is ready!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our table was ready at about the one-hour mark, as promised. The interior of the small (about fifteen tables) restaurant has Burmese artwork and sculptures adorning the walls. Not too extravagant or “in your face,” but there is a definite theme here. After a few minutes someone came by to take our drink order. The wine list is not much to speak of, so I ordered the ginger lemonade (made from fresh ginger), and my fellow tablemates ordered the young fresh coconut drink — an actual coconut with a straw poked through it! Both drinks are great, and without too much foreshadowing, they go perfectly with the Burmese cuisine, which has a little kick.\u003c/p>\n\u003cp>For starters we order two of my favorites: the Rainbow Salad and the Moo Hinga. The Rainbow Salad is not as famous in Burmese cuisine as the popular Tea Leaf Salad, which they also serve, but it is my favorite here as it combines twenty-two different ingredients. There are four types of noodles, papaya, dried shrimp, tofu, and a bunch of other things that I can’t place! So refreshing, with great flavor and the perfect amount of “crunch.” The Moo Hinga is a hearty catfish chowder served with rice noodles and onions. It’s almost stew-like, and the flavor of the broth makes you lick the bowl clean.\u003c/p>\n\u003cp>After a refill of the lemonade, the main courses came. It’s family style here, and today we ordered four dishes for the three of us: Spicy Crispy Chicken, Burmese-style curry with shrimp, SuperStar Noodles, and curry eggplant. Here’s the rundown:\u003c/p>\n\u003cp>• The Spicy Crispy Chicken is a simple yet flavorful dish of fried boneless chicken, which is served in a sauce with just the right blend of sweetness and tang. The blanched broccoli garnish was nothing spectacular but went well with the sauce.\u003c/p>\n\u003cp>• The Burmese-Style shrimp curry was SO tasty! Simple, served with potatoes, but there was great flavor in the curry and it was awesome over rice.\u003c/p>\n\u003cp>• The SuperStar noodles were flour noodles with cucumbers, potatoes, dried shrimp, and tofu. The dish was served cold. It had a great consistency, sort of like a Pad Thai. This dish was really good, and it had a surprising kick! This is where you appreciate the cold ginger lemonade and coconut drink! (Speaking of the coconut drink, when you’ve finished all of the liquid inside, you can ask them to cut the top off and then you have a small dessert of tender coconut flesh inside!)\u003c/p>\n\u003cp>One thing to remember is that it’s not just the dishes themselves, but the combination of flavors that you’re able to enjoy here! Have a mouthful of crispy chicken with curried potatoes and garlicky noodles at the same time and you’ll know what I mean!\u003c/p>\n\u003cp>I didn’t leave much room to talk about the desserts, but the one I had in mind after looking at the menu was the one that the waitress recommended, so we ordered it. It was an amazing fried coconut cream-filled pastry served with coconut ice cream and condensed milk and strawberry slices on the side. PERFECT!\u003c/p>\n\u003cp>And even though there was a crowd out front, we were not rushed out as we finished our meal. And the lively Clement area has great shops and stores, so you can walk off the wonderful meal that you just had!\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Information Technology\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Universal Café\u003cbr>\n\u003cstrong>Reviewed Burma SuperStar:\u003c/strong> Tuesday, October 11, 2005\u003c/p>\n\u003cp>Before I went to Burma, I decided to check online to see what people were saying about the place. The most consistent comments were that the food is great, but the service is awful and there is usually an hour wait. Well, knowing this, I decided to attempt to miss the hour-long wait for a table and arrive early. We showed up at 6:30pm and were greeted by a very gracious hostess who seated us promptly. I had a good feeling about his place right when I entered. Decor was somewhere between authentic and “Hey, we don’t have a lot of cash, so we made do with what we had.” But you could see there was some thought put into it.\u003c/p>\n\u003cp>Everything on the menu sounded good. Our waiter promptly introduced himself and took our drink order. I decided to go with the Ginger Lemon Beer, a half pitcher to split. Good stuff, very refreshing with a nice smooth ginger aftertaste — not overpowering at all. I highly recommend this beer cooler concoction. For an appetizer, we went with the chix samosas. This was a recommendation by a buddy of mine who had been there several times before. He was another one who raved about the food then followed up with a sucky service comment. Anyway, I had to partially agree with him, the samosas were absolutely fabulous. Best I’ve ever had, and I have a place that I hold in very high regard when it comes to samosas. The curry spices, potatoes, and chix melded together beautifully. So we agree on that point, but so far the service had been great, not sucky at all. Next we went on to the famous twenty-two-ingredient Rainbow Salad. Lots of the online comments raved about this salad, so I had to have one. It comes out on a big plate with each of the ingredients sectioned out separately. Noodles, papaya, tofu, onions, shrimp, you get the picture. The young guy who brought it out asked us if we would like him to name all the ingredients. Of course we said yes. He did a great job — not one second of hesitation as he rolled through all twenty-two ingredients. Then, he proceeded to toss/mix all the good stuff together. Another winner in my book. But this is where we hit climax, at least when it came to the food.\u003c/p>\n\u003cp>Before I go on with the food journey, I must make some comments on the service at this place. For me, it was a complete one-eighty from what I had read and heard. Granted we arrived at 6:30, and the place was maybe a quarter full. I can see this place getting very busy and, due to its size, it might be hard to move around. But in any case, I was impressed with the teamwork that went on in this place. Our food was brought out by several different people throughout our meal, and they were all very gracious and professional. Water refills and plate clearing was timely. As the place started to fill up and the line started to form outside, the temperature inside started to get a little warm. To me, this is a big problem. I hate being at a restaurant when it’s not a comfortable temperature inside. Makes me antsy and want to leave. This only started to happen after our dessert came, so it was no big deal. Back to the food…\u003c/p>\n\u003cp>Our main courses are where it started to go downhill for me. We ordered the pumpkin stew and the chix casserole (the casserole was ordered on recommendation of our server). The pumpkin stew was one of the specials and was described as being served in a pumpkin. This made it sound kinda fun. Well, it wasn’t served in a pumpkin but it did have chunks of pumpkin in it. They seemed to be very over-cooked, mushy pumpkin. Yuk! The stew-like broth was hard to make out, but it did have a good favor to it. There were also big chunks of beef that seemed a bit too chewy for my liking. All in all, this was not a winner for me. The Chix Casserole was equally as disappointing. It was very dry rice with a chixleg buried within. The chixleg was not very appetizing because it seemed too brown. Maybe it was the sauce it was cooking in. Don’t get me wrong, neither one of the dishes were inedible, just not as spectacular as I had expected. Dessert was straight up BAD. We ordered the Paluda and ice cream sundae made with bread pudding. It sounded good, but what came out was something that reminded me of some kind of experimental concoction I would have come up with when I was five years old. Its colors consisted of red, white, and purple. That’s cools…but the taste was gross. There was a milky liquid that had a very artificial taste, which overpowered all other flavors in this thing. Me, wanting to look for the good in all things, decides to take my spoon all the way down to the bottom of the glass to get a taste of the red jewels nicely tucked away at the bottom of the murky sludge. Score!! I get a bunch of these things in my spoon as I pull it back up through the mix of ice cream, milk of magnesia, and then I promptly shove the entire spoon load into my mouth. OH MY GOD… I said this out loud, so everyone is looking at me. Now, do I spit out these jelly balls that taste like a synthetic cancer-causing material, or do I force them down my throat with the remaining splash of ginger lemon beer? I choose to do the latter and am thanking GOD for the yummy ginger aftertaste from the beer. I may have been exaggerating a little on the dessert, but I definitely won’t recommend it.\u003c/p>\n\u003cp>To end, I must say a few more things. I’m sure this place has some good stuff on the menu other that what we had for our main courses, and I was most impressed by the service — top-notch in my book. As for the bathroom. The bathroom was pretty standard, nothing to write home about as far as decor. It was clean and well stocked. Overall, a nice place. I would and will give it another go.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/barbara1.jpg\" alt=\"Barbara\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Barbara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paul K\u003cbr>\n\u003cstrong>Reviewed Burma SuperStar:\u003c/strong> Thursday, October 13, 2005\u003c/p>\n\u003cp>I am so lucky to live within walking distance of this gem of a restaurant. I travel the world looking for unusual foods and flavors, but this one saves me the jet lag while transporting me to an exotic foreign port.\u003c/p>\n\u003cp>The great service starts at the front door. If you arrive after 6 o’clock or so, a line starts to form for an available table. The guests put their names on a clipboard hanging by the front door, along with a cell phone number. This allows you to roam away from the entrance, and the hostess will call you when your table is ready. Now, that is innovative and so high-tech today.\u003c/p>\n\u003cp>There was even an unexpected bit of “entertainment” just after we were seated. A man came into the restaurant with a grocery store shopping cart full of meats, produce, and packaged goods. He wheeled it right between our table and the next, and pushed it right into the kitchen. Talk about fresh! We couldn’t believe our eyes and laughed at the informality of it all.\u003c/p>\n\u003cp>I only have one problem with the menu. I am always torn between ordering the Ginger Salad and the Tea Leaf Salad. Just like the Rainbow Salad, which is a lovely array of noodles and spices, these two salads are presented on a plate as piles of individual ingredients. The gracious waitperson explains each component of the salads, e.g., pickled ginger, dried shrimp, fried garlic, sesame seeds, and split yellow peas, or imported Burmese tea leaves, tomatoes, and peanuts with the same seeds, peas, garlic, and shrimp. There is usually a vegetarian option offered in most selections. The individual piles are then mixed together and presented as a total salad — refreshing and delicious. Each bite is an amalgamation of crunchy, soft, spicy, light — a musical page full of staccato notes that all come together to dance a jig in your mouth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The curry pork is okay, but my favorite is the Tofu Kebat. It has stir-fried tofu with onions, squash, carrots, string beans, tomatoes, and green chiles. Served over jasmine rice, it is always a winner. The spicy chicken basil was fresh and enticing with a good amount of spice to wake up the taste buds. Dessert is a real treat since the Burmese cuisine uses lots of fresh mango and fruit. I am not usually a sweets eater, but these two fruits manage to make me feel like a kid again — a kid on vacation in a faraway land. We always go with friends so we can eat many dishes. I would and do go back in a heartbeat every chance I get!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Paul K\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=44\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk1.jpg\" alt=\"Paul K\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk3.jpg\" alt=\"Paul K\">\u003cbr>\n\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk4.jpg\" alt=\"Paul K\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk6.jpg\" alt=\"Paul K\">\u003cbr>\n\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk7.jpg\" alt=\"Paul K\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk14.jpg\" alt=\"Paul K\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n199 Gough Street (at Oak)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.795047,-122.418087&sspn=0.020483,0.029054&hl=en&q=Paul+K+san+francisco&btnG=Search&cid=37775000,-122418333,8675091498722871244&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (difficult), paid parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-552-7132\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:paul@paulkrestaurant.com\">paul@paulkrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.paulkrestaurant.com\">www.paulkrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Paul Kavouksorian\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Daryl McDaniels\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Daryl McDaniels\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Modern Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Syrian Spiced Duck Breast with Portobello Mushrooms, Yukon Gold Potatoes, Ragu of Duck Confit, and Pomegranate Molasses\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> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\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-11:00pm\u003cbr>\nSaturday: 5:00pm-11:00pm\u003cbr>\nSunday: 5:00pm-9:30pm\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> $35+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, up to 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> No\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> 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\n199 Gough Street (at Oak)\r\nSan Francisco, CA 94102\r\n\u003ca href=\"http://maps.google.com/maps?sll=37.795047,-122.418087&sspn=0.020483,0.029054&hl=en&q=Paul+K+san+francisco&btnG=Search&cid=37775000,-122418333,8675091498722871244&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-552-7132\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.paulkrestaurant.com\">www.paulkrestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Modern Mediterranean\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=44\">Reviews\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Paul K\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=44\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk1.jpg\" alt=\"Paul K\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk3.jpg\" alt=\"Paul K\">\u003cbr>\n\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk4.jpg\" alt=\"Paul K\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk6.jpg\" alt=\"Paul K\">\u003cbr>\n\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk7.jpg\" alt=\"Paul K\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk14.jpg\" alt=\"Paul K\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n199 Gough Street (at Oak)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?sll=37.795047,-122.418087&sspn=0.020483,0.029054&hl=en&q=Paul+K+san+francisco&btnG=Search&cid=37775000,-122418333,8675091498722871244&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (difficult), paid parking lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-552-7132\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:paul@paulkrestaurant.com\">paul@paulkrestaurant.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.paulkrestaurant.com\">www.paulkrestaurant.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Paul Kavouksorian\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Daryl McDaniels\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Daryl McDaniels\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Modern Mediterranean\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Syrian Spiced Duck Breast with Portobello Mushrooms, Yukon Gold Potatoes, Ragu of Duck Confit, and Pomegranate Molasses\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> $15\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\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-11:00pm\u003cbr>\nSaturday: 5:00pm-11:00pm\u003cbr>\nSunday: 5:00pm-9:30pm\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> $35+\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash and major credit cards\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, up to 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> No\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> 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>Paul K: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=43\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1830074/\" 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/paulk15.jpg\" alt=\"Paul K\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk16.jpg\" alt=\"Paul K\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk17.jpg\" alt=\"Paul K\" hspace=\"3\">\u003cbr>\n\u003cstrong>Syrian Spiced Duck Breast\u003c/strong> with portobello mushrooms, grilled Black Mission figs, Yukon Gold potatoes, ragu of duck confit, and pomegranate molasses; \u003cstrong>Eggplant Napoleon\u003c/strong> with tomato coulis, feta, garbanzo beans, and red mustard greens; \u003cstrong>Pistachio Crème Brulée with Huckleberries\u003c/strong>\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/barbara1.jpg\" alt=\"Barbara\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Barbara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paul K\u003cbr>\n\u003cstrong>Reviewed Paul K:\u003c/strong> Tuesday, September 13, 2005\u003c/p>\n\u003cp>I take my taste buds all over the world looking for adventures in dining and satisfying treats. Then I find an enticing region that comes to me practically in my own back yard. Paul K is a small neighborhood restaurant that never ceases to amaze me. It is a vibrant marriage of Mediterranean and Middle Eastern cuisines that keep me coming back. I go there because I love the food. I stay a long time because I enjoy the whole experience.\u003c/p>\n\u003cp>I know I can look at a plate of food and remember how good everything tastes. What surprises me each time is how the flavors come alive in my mouth. All I have to do is think of the lamb riblets, and I can hardly wait one more minute before ordering them. Then, as long as I am there, the mezza platter is the easiest way to sample several dishes on one plate. Everything from the lemony garlicky artichoke hearts to the pomegranate molasses that accompanied my duck breast entrée is a culinary delight. Chef Daryl McDaniels brings the ingredients together in wonderful harmony — they play off each other in a rare symphony of flavors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And don’t leave too soon — it’s worth the whole trip there just to have Richard, “perform” the dessert menu. His descriptions are inventively choreographed and so sensuously theatrical, you don’t know whether to roll over and sigh or order something sweet. Be sure not to miss these seasonal and exceptional finales to any meal. You can also enjoy the interesting artwork on the walls and appreciate Richard as the artist.\u003c/p>\n\u003cp>I would and do go back when I can, and never hesitate to take friends. It is indeed a pleasure to introduce people to this fine adventure in dining. Everyone is made to feel welcome and comfortable in a genuinely friendly way. Paul K is a veritable trip to exotic lands, all wrapped up in contemporary flavorful dishes and uniquely delicious design.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david3.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Information Technology\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Universal Café\u003cbr>\n\u003cstrong>Reviewed Paul K:\u003c/strong> Tuesday, October 11, 2005\u003c/p>\n\u003cp>I called Paul K on Monday and asked if they had any availability that night. The guy on the phone said, “Sorry, but we’re not open on Mondays — how about on Tuesday?” I said, “Okay,” and he took my info. The reason I’m telling you this is because the person on the phone was really cool and he made my first contact with the restaurant a good one. To me, this is important, and it’s a good thing.\u003c/p>\n\u003cp>Next thing I do is check out their website. Get an idea of what I will order and get the lowdown on the chef along with any other tidbits. Their menu looked very interesting, Mediterranean with a focus on pomegranate. There was a nice article on their exec chef, Daryl. More warm fuzzy feelings that made me think this was going to be a great place to check out. I’ve driven down Gough Street a million times and Paul K’s sign always pulls my attention. Somehow I never ended up there. So this visit was, in some regards, “a long time coming.”\u003c/p>\n\u003cp>I like how they have the partially frosted windows so you aren’t distracted by the busy street they are located on. I like the attempt to shield the customers from the manic desperation of San Francisco’s streets. However, it was hard to ignore, or even be persuaded to ignore, the four separate instances of fire trucks blaring in all their glory, going by with flashing lights that penetrated right into the dark, relaxed atmosphere they are so desperately trying to maintain. Wonder if they knew there was a fire station right down the street when they decided on the location.\u003c/p>\n\u003cp>So back to my first impression comments. Our reso was for 7:30pm, and we arrived a bit early, about 7:10pm. The place had maybe three tables seated with folks. We bust in and go straight to the tiny host desk, and I say, “Hi, I have a 7:30pm reso but we’re a little early,” (I’m great at stating the obvious) and the look he gave me when I said that was, “Wow, thanks for letting me know you’re twenty minutes early. Boy, I would have never figured that one out.” All this just by the expression on his face. Then he pointed us to the bar. Then he quickly recoiled and said, with a smile on his face, “I can seat you now if you like.” Okay, what just happened? A complete one-eighty from pompous rude guy to gracious welcoming host. Can you say mood swing? Anyway, it put me a bad place, so take that into consideration as you read on. The point here, or at least the one I’m attempting to make, is that first impressions, especially for restaurants, are very important. No one wants to deal with high and mighty attitudes, especially right when you walk through the door. ‘Cuz even if you switch to ass-kissing mode, the damage is done. Okay, this horse is dead. I’m moving on.\u003c/p>\n\u003cp>Atmosphere. As stated above, there is a sporadic siren distraction that hovers throughout the experience — at least there was on my visit. But it is definitely bearable. The space is really nice: great color scheme, beautiful flowers, cool artwork. You can tell the place was done by someone who knew what they were doing. The small open kitchen was nice as well. I could see the chef (Daryl himself) at the stove. The bathroom was clean, decor was nice, but very small.\u003c/p>\n\u003cp>The vibe in the place is super hipster. I don’t mind that too much. Just wanted to point it out. There is a slant toward arrogance from everyone, even down to the bus boy. Our server made his way over to our table. He introduced himself and started to tell us about the specials. Interestingly, he made a purposeful effort to over-enunciate each word as he waved his hands like a magician. I thought to myself, as he was doing this, “I bet he does this to keep the attention of the table, so they don’t asked him to repeat the specials again.” Then I realized that I was so distracted by his approach that I was too busy trying to discern his motivation behind the table sideshow that I wasn’t even listening to him. I wonder how often that happens. I did catch the words “fettuccini with duck ragu,” and that’s all I needed to hear. Sounds good. We ordered that along with the Syrian duck breast. We started with an excellent soup and continued on with the mezza platter. We asked our waiter to recommend a bottle of wine. He went with the Heron Lake Pinot. We were smooth sailing with our soup and mezza platter — it was all good stuff. I really enjoyed the two flavors of hummus, and the feta cheese was fabulous. The soup was very bold and full of flavor. Unfortunately, it did not go well with the wine.\u003c/p>\n\u003cp>Our main dishes arrived in a timely manner, and I wish I could say the same for the water refills. The cucumber slice in the water glasses was a nice touch — just make an attempt to keep it floating, instead of stuck to the inside of my glass. So, my impression of the duck breast was not so good. The duck meat itself seemed a little tough and the pomegranate sauce/glaze seem to overpower all other flavors and did not work with the wine at all. I must say the figs helped to soften some of the tartness, but eventually they were no match for the invasion of the pomegranate. The fettuccini was really good. Hats off to the chef on that dish — lots of flavor and good texture. But the wine wasn’t working with this dish either. Pomegranate, again, might be the culprit — it might be hard to work wine with this kind of ingredient. We didn’t finish our plates, and asked to have the fettuccini wrapped up to go. Then we banished the hardly-touched duck to nowhere land.\u003c/p>\n\u003cp>Paul K is a restaurant with very bold flavors. I’m down with bold, rich flavors, they just weren’t working for me. Dessert was good. There was a Paul K Sundae — he named a sundae after himself. Does anyone else find that a little weird? It was good. Yummy ice cream with caramel and chocolate, topped with whipped cream and toasted almonds.\u003c/p>\n\u003cp>All in all, Paul K was OK. Maybe they should call it “Paul’s OK.” Maybe I was expecting too much or was somehow jaded by my first impression as we walked in.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bryon.jpg\" alt=\"Bryon\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bryon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sunnyvale\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Burma SuperStar\u003cbr>\n\u003cstrong>Reviewed Paul K:\u003c/strong> Tuesday, October 18, 2005\u003c/p>\n\u003cp>Paul K is in a great location, not too far from the Opera House and Market Street. Parking wasn’t a problem on this night (no show going on) and from the outside you can see the great artwork and décor that awaits you. The friendly host directed me toward the neat-looking bar where I waited for the rest of my party to arrive. I could have taken a seat at my table since it was ready for me, thanks to the reservations I made online (another plus), but I decided to have a drink instead. The wine list was small and, though it had a funny and creative way of describing the wines (“Perfumed Whites You Can Dabble Behind Your Ears,” “Bold Reds that Keep No Secrets”), there were no real gems on there. When the rest of my party arrived, we all shared a glass at the bar. Between my three dinner mates, we tried many of the wines, but weren’t impressed by any of them. However, one friend switched over to a pomegranate martini, which was very good.\u003c/p>\n\u003cp>This is where the review turns south…\u003c/p>\n\u003cp>With four people we were able to try a number of different appetizers. Artichoke hearts with garlic and lemon, pepper-crusted ahi with tabbouleh and pickled vegetables, pomegranate-infused lamb riblets, and steamed mussels. I can’t get too detailed about the flavors because most of the items were very bland. For starters, I usually LOVE artichoke hearts. But these hearts were hard and a bit dry. And although the portion was very large, the steamed mussels had no flavor to them, and about one-third of the order had closed shells — a no-no for mussels! The Aleppo pepper added no flavor to the ahi, and I felt as if the tabbouleh and pickle accompanying the ahi were on the wrong plate. They definitely didn’t belong. On the positive side, the lamb riblet was very tender, well cooked, and had a wonderful pomegranate-infused taste to it.\u003c/p>\n\u003cp>For dinner I decided to stick to what I knew would be cooked well and that was the lamb, so I ordered the grilled lamb chops, which were served with au gratin potatoes. I really enjoyed this dish and decided that Paul K definitely knew how to cook their lamb. The potatoes and lamb went very well together. My friend ordered the pan-seared sea bass, which was cooked perfectly, too, and served with delicious chanterelle mushrooms. Very tasty. However, the eggplant Napoleon lacked the flavor that you would expect from grilled eggplant layered with feta and tomatoes, and it was served over garbanzo beans that were overly dry.\u003c/p>\n\u003cp>For dessert we ordered three items:\u003c/p>\n\u003cp>• The Paul K Sundae: A very simple sundae, made with toasted almond ice cream and topped with almonds. Pretty good.\u003c/p>\n\u003cp>• Pistachio Crème Brulée: A very green pistachio flavor that went well with the huckleberries on top.\u003c/p>\n\u003cp>• Chocolate Espresso Tort: Not too dense chocolate tort. Tasty, but nothing out of the ordinary here.\u003c/p>\n\u003cp>Although we didn’t partake, they had a good selection of ports and Scotch.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I don’t want to be too negative. The presentation and the décor were nice and the initial table setting of cucumber water (interesting) and pita (instead of bread) was very unique. However, the appetizers were disappointing, the service and wine selection did not stand out, and though some of the entrees and desserts were okay, I would not go back or recommend Paul K to anyone. In my opinion, it was as if someone built a restaurant to capture the theatre crowd, tried to prepare trendy food with a Mediterranean twist, but forgot to taste the food along the way.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n199 Gough Street (at Oak)\r\nSan Francisco, CA 94102\r\n\u003cstrong>Phone:\u003c/strong> 415-552-7132\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.paulkrestaurant.com\">www.paulkrestaurant.com\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Modern Mediterranean\r\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Paul K: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=43\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1830074/\" 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/paulk15.jpg\" alt=\"Paul K\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk16.jpg\" alt=\"Paul K\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/paulk17.jpg\" alt=\"Paul K\" hspace=\"3\">\u003cbr>\n\u003cstrong>Syrian Spiced Duck Breast\u003c/strong> with portobello mushrooms, grilled Black Mission figs, Yukon Gold potatoes, ragu of duck confit, and pomegranate molasses; \u003cstrong>Eggplant Napoleon\u003c/strong> with tomato coulis, feta, garbanzo beans, and red mustard greens; \u003cstrong>Pistachio Crème Brulée with Huckleberries\u003c/strong>\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/barbara1.jpg\" alt=\"Barbara\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Barbara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paul K\u003cbr>\n\u003cstrong>Reviewed Paul K:\u003c/strong> Tuesday, September 13, 2005\u003c/p>\n\u003cp>I take my taste buds all over the world looking for adventures in dining and satisfying treats. Then I find an enticing region that comes to me practically in my own back yard. Paul K is a small neighborhood restaurant that never ceases to amaze me. It is a vibrant marriage of Mediterranean and Middle Eastern cuisines that keep me coming back. I go there because I love the food. I stay a long time because I enjoy the whole experience.\u003c/p>\n\u003cp>I know I can look at a plate of food and remember how good everything tastes. What surprises me each time is how the flavors come alive in my mouth. All I have to do is think of the lamb riblets, and I can hardly wait one more minute before ordering them. Then, as long as I am there, the mezza platter is the easiest way to sample several dishes on one plate. Everything from the lemony garlicky artichoke hearts to the pomegranate molasses that accompanied my duck breast entrée is a culinary delight. Chef Daryl McDaniels brings the ingredients together in wonderful harmony — they play off each other in a rare symphony of flavors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And don’t leave too soon — it’s worth the whole trip there just to have Richard, “perform” the dessert menu. His descriptions are inventively choreographed and so sensuously theatrical, you don’t know whether to roll over and sigh or order something sweet. Be sure not to miss these seasonal and exceptional finales to any meal. You can also enjoy the interesting artwork on the walls and appreciate Richard as the artist.\u003c/p>\n\u003cp>I would and do go back when I can, and never hesitate to take friends. It is indeed a pleasure to introduce people to this fine adventure in dining. Everyone is made to feel welcome and comfortable in a genuinely friendly way. Paul K is a veritable trip to exotic lands, all wrapped up in contemporary flavorful dishes and uniquely delicious design.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david3.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Information Technology\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Universal Café\u003cbr>\n\u003cstrong>Reviewed Paul K:\u003c/strong> Tuesday, October 11, 2005\u003c/p>\n\u003cp>I called Paul K on Monday and asked if they had any availability that night. The guy on the phone said, “Sorry, but we’re not open on Mondays — how about on Tuesday?” I said, “Okay,” and he took my info. The reason I’m telling you this is because the person on the phone was really cool and he made my first contact with the restaurant a good one. To me, this is important, and it’s a good thing.\u003c/p>\n\u003cp>Next thing I do is check out their website. Get an idea of what I will order and get the lowdown on the chef along with any other tidbits. Their menu looked very interesting, Mediterranean with a focus on pomegranate. There was a nice article on their exec chef, Daryl. More warm fuzzy feelings that made me think this was going to be a great place to check out. I’ve driven down Gough Street a million times and Paul K’s sign always pulls my attention. Somehow I never ended up there. So this visit was, in some regards, “a long time coming.”\u003c/p>\n\u003cp>I like how they have the partially frosted windows so you aren’t distracted by the busy street they are located on. I like the attempt to shield the customers from the manic desperation of San Francisco’s streets. However, it was hard to ignore, or even be persuaded to ignore, the four separate instances of fire trucks blaring in all their glory, going by with flashing lights that penetrated right into the dark, relaxed atmosphere they are so desperately trying to maintain. Wonder if they knew there was a fire station right down the street when they decided on the location.\u003c/p>\n\u003cp>So back to my first impression comments. Our reso was for 7:30pm, and we arrived a bit early, about 7:10pm. The place had maybe three tables seated with folks. We bust in and go straight to the tiny host desk, and I say, “Hi, I have a 7:30pm reso but we’re a little early,” (I’m great at stating the obvious) and the look he gave me when I said that was, “Wow, thanks for letting me know you’re twenty minutes early. Boy, I would have never figured that one out.” All this just by the expression on his face. Then he pointed us to the bar. Then he quickly recoiled and said, with a smile on his face, “I can seat you now if you like.” Okay, what just happened? A complete one-eighty from pompous rude guy to gracious welcoming host. Can you say mood swing? Anyway, it put me a bad place, so take that into consideration as you read on. The point here, or at least the one I’m attempting to make, is that first impressions, especially for restaurants, are very important. No one wants to deal with high and mighty attitudes, especially right when you walk through the door. ‘Cuz even if you switch to ass-kissing mode, the damage is done. Okay, this horse is dead. I’m moving on.\u003c/p>\n\u003cp>Atmosphere. As stated above, there is a sporadic siren distraction that hovers throughout the experience — at least there was on my visit. But it is definitely bearable. The space is really nice: great color scheme, beautiful flowers, cool artwork. You can tell the place was done by someone who knew what they were doing. The small open kitchen was nice as well. I could see the chef (Daryl himself) at the stove. The bathroom was clean, decor was nice, but very small.\u003c/p>\n\u003cp>The vibe in the place is super hipster. I don’t mind that too much. Just wanted to point it out. There is a slant toward arrogance from everyone, even down to the bus boy. Our server made his way over to our table. He introduced himself and started to tell us about the specials. Interestingly, he made a purposeful effort to over-enunciate each word as he waved his hands like a magician. I thought to myself, as he was doing this, “I bet he does this to keep the attention of the table, so they don’t asked him to repeat the specials again.” Then I realized that I was so distracted by his approach that I was too busy trying to discern his motivation behind the table sideshow that I wasn’t even listening to him. I wonder how often that happens. I did catch the words “fettuccini with duck ragu,” and that’s all I needed to hear. Sounds good. We ordered that along with the Syrian duck breast. We started with an excellent soup and continued on with the mezza platter. We asked our waiter to recommend a bottle of wine. He went with the Heron Lake Pinot. We were smooth sailing with our soup and mezza platter — it was all good stuff. I really enjoyed the two flavors of hummus, and the feta cheese was fabulous. The soup was very bold and full of flavor. Unfortunately, it did not go well with the wine.\u003c/p>\n\u003cp>Our main dishes arrived in a timely manner, and I wish I could say the same for the water refills. The cucumber slice in the water glasses was a nice touch — just make an attempt to keep it floating, instead of stuck to the inside of my glass. So, my impression of the duck breast was not so good. The duck meat itself seemed a little tough and the pomegranate sauce/glaze seem to overpower all other flavors and did not work with the wine at all. I must say the figs helped to soften some of the tartness, but eventually they were no match for the invasion of the pomegranate. The fettuccini was really good. Hats off to the chef on that dish — lots of flavor and good texture. But the wine wasn’t working with this dish either. Pomegranate, again, might be the culprit — it might be hard to work wine with this kind of ingredient. We didn’t finish our plates, and asked to have the fettuccini wrapped up to go. Then we banished the hardly-touched duck to nowhere land.\u003c/p>\n\u003cp>Paul K is a restaurant with very bold flavors. I’m down with bold, rich flavors, they just weren’t working for me. Dessert was good. There was a Paul K Sundae — he named a sundae after himself. Does anyone else find that a little weird? It was good. Yummy ice cream with caramel and chocolate, topped with whipped cream and toasted almonds.\u003c/p>\n\u003cp>All in all, Paul K was OK. Maybe they should call it “Paul’s OK.” Maybe I was expecting too much or was somehow jaded by my first impression as we walked in.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bryon.jpg\" alt=\"Bryon\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bryon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sunnyvale\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Burma SuperStar\u003cbr>\n\u003cstrong>Reviewed Paul K:\u003c/strong> Tuesday, October 18, 2005\u003c/p>\n\u003cp>Paul K is in a great location, not too far from the Opera House and Market Street. Parking wasn’t a problem on this night (no show going on) and from the outside you can see the great artwork and décor that awaits you. The friendly host directed me toward the neat-looking bar where I waited for the rest of my party to arrive. I could have taken a seat at my table since it was ready for me, thanks to the reservations I made online (another plus), but I decided to have a drink instead. The wine list was small and, though it had a funny and creative way of describing the wines (“Perfumed Whites You Can Dabble Behind Your Ears,” “Bold Reds that Keep No Secrets”), there were no real gems on there. When the rest of my party arrived, we all shared a glass at the bar. Between my three dinner mates, we tried many of the wines, but weren’t impressed by any of them. However, one friend switched over to a pomegranate martini, which was very good.\u003c/p>\n\u003cp>This is where the review turns south…\u003c/p>\n\u003cp>With four people we were able to try a number of different appetizers. Artichoke hearts with garlic and lemon, pepper-crusted ahi with tabbouleh and pickled vegetables, pomegranate-infused lamb riblets, and steamed mussels. I can’t get too detailed about the flavors because most of the items were very bland. For starters, I usually LOVE artichoke hearts. But these hearts were hard and a bit dry. And although the portion was very large, the steamed mussels had no flavor to them, and about one-third of the order had closed shells — a no-no for mussels! The Aleppo pepper added no flavor to the ahi, and I felt as if the tabbouleh and pickle accompanying the ahi were on the wrong plate. They definitely didn’t belong. On the positive side, the lamb riblet was very tender, well cooked, and had a wonderful pomegranate-infused taste to it.\u003c/p>\n\u003cp>For dinner I decided to stick to what I knew would be cooked well and that was the lamb, so I ordered the grilled lamb chops, which were served with au gratin potatoes. I really enjoyed this dish and decided that Paul K definitely knew how to cook their lamb. The potatoes and lamb went very well together. My friend ordered the pan-seared sea bass, which was cooked perfectly, too, and served with delicious chanterelle mushrooms. Very tasty. However, the eggplant Napoleon lacked the flavor that you would expect from grilled eggplant layered with feta and tomatoes, and it was served over garbanzo beans that were overly dry.\u003c/p>\n\u003cp>For dessert we ordered three items:\u003c/p>\n\u003cp>• The Paul K Sundae: A very simple sundae, made with toasted almond ice cream and topped with almonds. Pretty good.\u003c/p>\n\u003cp>• Pistachio Crème Brulée: A very green pistachio flavor that went well with the huckleberries on top.\u003c/p>\n\u003cp>• Chocolate Espresso Tort: Not too dense chocolate tort. Tasty, but nothing out of the ordinary here.\u003c/p>\n\u003cp>Although we didn’t partake, they had a good selection of ports and Scotch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I don’t want to be too negative. The presentation and the décor were nice and the initial table setting of cucumber water (interesting) and pita (instead of bread) was very unique. However, the appetizers were disappointing, the service and wine selection did not stand out, and though some of the entrees and desserts were okay, I would not go back or recommend Paul K to anyone. In my opinion, it was as if someone built a restaurant to capture the theatre crowd, tried to prepare trendy food with a Mediterranean twist, but forgot to taste the food along the way.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Universal Café [CLOSED]\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=46\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal3.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal7.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal4.jpg\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal9.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal6.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal11.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2814 19th Street (between Bryant and Florida)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=universal+cafe+san+francisco+ca&btnG=Search&cid=37775000,-122418333,4287885396819254423&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-821-4608\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:universalcafe@sbcglobal.net\">universalcafe@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.universalcafe.net\">www.universalcafe.net\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Leslie Carr-Avalos, Armando Avalos, and Wendy St. John\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Leslie Carr-Avalos\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Californian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Grilled Flatbread\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\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 5:30pm-9:30pm\u003cbr>\nWednesday: 5:30pm-9:30pm\u003cbr>\nThursday: 5:30pm-9:30pm\u003cbr>\nFriday: 11:30am-2:30pm (lunch), 5:30pm-10:30pm (dinner)\u003cbr>\nSaturday: 9:00am-2:30pm (brunch), 5:30pm-10:30pm (dinner)\u003cbr>\nSunday: 9:00am-2:30pm (brunch), 5:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (weekends), lunch (Friday), 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, American Express\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, for dinner, 1 month in advance. Reservations not needed for brunch or lunch.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> 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> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2814 19th Street (between Bryant and Florida)\r\nSan Francisco, CA 94110\r\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=universal+cafe+san+francisco+ca&btnG=Search&cid=37775000,-122418333,4287885396819254423&li=lmd&z=14&t=m\">map\u003c/a>\r\n\u003cstrong>Phone:\u003c/strong> 415-821-4608\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.universalcafe.net\">www.universalcafe.net\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Californian\r\n\u003ca href=\"http://ww2.kqed.org/checkplease/?p=46\">Reviews\u003c/a>",
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"description": "Location:\r\n2814 19th Street (between Bryant and Florida)\r\nSan Francisco, CA 94110\r\nmap\r\nPhone: 415-821-4608\r\nWebsite: www.universalcafe.net\r\nType of Cuisine: Californian\r\nReviews",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Universal Café [CLOSED]\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=46\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal3.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal7.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal4.jpg\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal9.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal6.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal11.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n2814 19th Street (between Bryant and Florida)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=universal+cafe+san+francisco+ca&btnG=Search&cid=37775000,-122418333,4287885396819254423&li=lmd&z=14&t=m\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking: \u003c/strong>Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-821-4608\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:universalcafe@sbcglobal.net\">universalcafe@sbcglobal.net\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.universalcafe.net\">www.universalcafe.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> Leslie Carr-Avalos, Armando Avalos, and Wendy St. John\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Leslie Carr-Avalos\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Californian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Grilled Flatbread\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\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday: 5:30pm-9:30pm\u003cbr>\nWednesday: 5:30pm-9:30pm\u003cbr>\nThursday: 5:30pm-9:30pm\u003cbr>\nFriday: 11:30am-2:30pm (lunch), 5:30pm-10:30pm (dinner)\u003cbr>\nSaturday: 9:00am-2:30pm (brunch), 5:30pm-10:30pm (dinner)\u003cbr>\nSunday: 9:00am-2:30pm (brunch), 5:30pm-9:30pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Brunch (weekends), lunch (Friday), 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, American Express\u003cbr>\n\u003cstrong>Reservations:\u003c/strong> Yes, for dinner, 1 month in advance. Reservations not needed for brunch or lunch.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Suitable for older kids\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Business casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size: \u003c/strong>Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> 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> Yes\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Universal Café: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=41\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1830074/\" 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/universal1.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal15.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal13.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cbr>\nGrilled Steak with Frites, Linguine with Duck Confit and Wilted Spinach, Chocolate Tort with Caramel and Vanilla Ice Cream\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david4.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Information Technology\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Universal Café\u003cbr>\n\u003cstrong>Reviewed Universal Café:\u003c/strong> Thursday, October 13, 2005\u003c/p>\n\u003cp>Okay! This was the last of the three places I went to and this was my pick. I’ve been to Universal Café numerous times, but never at 6pm and by myself. I thought I would change it up a bit. Here’s the blow-by-blow.\u003c/p>\n\u003cp>I walked in and the place was empty except for a cute family: mom, dad, and two cute towheads. It reminded me of how much I love living in the Mission. I grew up in the suburbs and was never lucky enough to enjoy the killer food scene we have here in the city. Anyway, I sat down at the counter. It’s small — four or five barstools. I checked out the menu, it’s always new. I decided to order the roasted chix. Although the pork chop sounded good, I remember how much I loved the chix last time I was here and I just wanted to do something easy. I order a beer first and the heirloom tomato salad. It’s tomato season…right? Well, the tomato salad was great. Big slices of juicy red, green, and yellow tomatoes and a few cherry toms as well. They didn’t use basil, but instead used some kind of bitter green. Not sure what it was, but I loved it. It went well with balsamic vinegar and the sweetness of the tomatoes. I ate it all and used some of the bread to sop up the mix of liquid left behind.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The person serving me was getting things ready for the night, folding napkins and moving tables, but keeping an eye on me. Man, why do I keep thinking about Angela? Keep focused. That’s another story. The next course: roasted chix with polenta, chanterelle mushrooms, and spinach. I watched the guys in the small kitchen prepare it. Roasted chix, leg, thigh, and breast perched on top of polenta with a rich earthy sauce with yummy chanterelle mushrooms. I didn’t eat it all ‘cuz the portion was pretty big, and I wanted to save room for dessert. I did, however, take it home with me and had a midnight snack. It even tasted great cold and standing in front of the fridge. The cooks/chef are real people. No exhibition chefs here, just real people. Kinda rough looking, but complete professionals. It was cool watching them delicately plate the food. Dessert was a chocolate tort with vanilla ice cream — very rich and smooth and warm. I made sure to get some of the ice cream with each bite. No leftovers on that one. By the time I was done with dessert, it started to get a little busy. I could feel the vibe of the place starting to get going. Servers were coming on and the place started to move. I felt the pulse of the place start to come alive. It was then that I noticed the music — a thick lounge-y beat. Perfect complement to the atmosphere. Didn’t want to leave but had to get going. Meeting some friend for some drinks at Medjool.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bryon.jpg\" alt=\"Bryon\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bryon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sunnyvale\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Burma SuperStar\u003cbr>\n\u003cstrong>Reviewed Universal Café:\u003c/strong> Sunday, October 16, 2005\u003c/p>\n\u003cp>To start off, I think I chose a good day to dine because there were quite a few parking spaces. I’ve been to this area before and I’ve had to circle for a long time just looking for parking! So that was definitely a plus.\u003c/p>\n\u003cp>From the outside, Universal Café looks like a nice urban, trendy, neighborhood restaurant. And that pretty much describes the atmosphere as well. With tables outside and in, you can dine in the fresh air or indoors next to the open kitchen. A chalkboard informs you of the day’s specials as well as tells you about the wines, which you can enjoy at the small bar inside while you wait for your table.\u003c/p>\n\u003cp>My reservations for four people had us sitting inside. They sat us even though my whole party hadn’t arrived yet, which is a nicety that not all places will do nowadays. It was a table near the open kitchen, so every now and then you would see flames exploding from behind you. Kind of neat. The service was good, but they don’t go out of their way for you. But I believe there was only one server for all of the tables (about ten of them), so it’s understandable. When I asked the server what he recommended, his reply was that he “didn’t want to steer anyone away from anything.” I found that a little weird.\u003c/p>\n\u003cp>With four people we were able to try most of the appetizers on the menu:\u003c/p>\n\u003cp>• A BLT with sweetbreads: This was a very good dish, and a good introduction to sweetbreads for the first-timer. It was served on lightly toasted French bread with crisp bacon, lettuce, large heirloom tomatoes, and a large chunk of fried sweetbread.\u003c/p>\n\u003cp>• An arugula and pecorino salad with figs: Very refreshing salad. The ripe figs really made this dish!\u003c/p>\n\u003cp>• Grilled white shrimp: I was disappointed by the accompanying salad/greens (which was like a bad coleslaw), but the large grilled shrimp were cooked perfectly and had great flavor.\u003c/p>\n\u003cp>• Leek and olive flatbread: This was unexpectedly large. It was basically a really thin cheese pizza. A little plain, but good.\u003c/p>\n\u003cp>The wine selection wasn’t very extensive, but what they had (by the glass and bottle) was impressive and well-priced. The Fife Zinfandel I ordered went well with my main course, which was the grilled steak. Perfectly medium-rare and served with a side of frites. The green onion garnish with the steak was wonderful, but the frites were a bit salty. I thought it may have just been my order, but my friend who also ordered the steak had fries that suffered from the same ailment.\u003c/p>\n\u003cp>One of my fellow diners ordered the grilled halibut. The fish itself was fresh, however the creamy white sauce it was served with had no real flavor and the garnish of potatoes and vinegary beets overpowered the fish.\u003c/p>\n\u003cp>For dessert we split two items:\u003c/p>\n\u003cp>A bittersweet chocolate cake with a scoop of caramel gelato: YUM. This was great! Moist, bittersweet, chocolate cake served warm with a large scoop of caramel gelato, drizzled with chocolate and caramel. Excellent.\u003c/p>\n\u003cp>Apple and huckleberry crisp with a scoop of vanilla gelato: ALMOST AS GOOD! Perfectly baked!\u003c/p>\n\u003cp>Overall the experience was good. Good atmosphere, nice décor, and decent service. Although I pointed out a few things that were negative, most of the food was very good and I was pleasantly surprised by the dessert! I think this is a good local restaurant for a laidback meal that you can take your time enjoying while you talk and catch up with your friends. And although it’s small, the fact that they take reservations and have a small bar with good wine may make up for any wait that you may have to endure on a more crowded day.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/barbara1.jpg\" alt=\"Barbara\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Barbara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paul K\u003cbr>\n\u003cstrong>Reviewed Universal Café:\u003c/strong> Wednesday, October 12, 2005\u003c/p>\n\u003cp>Universal Café was a treat of a restaurant for a new find, although it has been there for thirteen years. I went there with no expectations, and was thoroughly delighted with the whole experience. Friendly, warm service was evident from my arrival, and it immediately exuded a neighborhood feeling. I had the impression that most patrons are regulars, and seem familiar with the food and space. My biggest fear when I see all hard surfaces is that table conversation will be difficult, but this was not the case since it was not full when we were there. The lighting was excellent and the gorgeous floral arrangement on the counter of the open kitchen added beautiful color to an otherwise monotone look. Noticed the clever placement of the silver knife and fork crossed on the white cloth napkin — artistic touch. We were welcomed and served by a very attentive person who was knowledgeable and friendly.\u003c/p>\n\u003cp>Overall, the food was very good. I would go back in an instant for the chicken entree. It was done to perfection, and even discovered from the owner afterwards how it is finished in a seven-hundred-degree oven to crisp the skin. The combination of the creamy polenta and wilted spinach made it a “must have again.” My dishes of fennel sausage and duck confit linguine could have used another level of flavor, but generally were very good. Under my appetizer sausage was the caramelized syrup from the grilled figs and apples that made the dish wonderful. The wine was not spectacular, but went well with my meal. The dessert was difficult to eat at first since the granita was packed and piled high in the stemmed dish causing it to spill over when first eaten, but whem combined with the gelato on the bottom, it made for a sweet treat. Would like to have it served a different way.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A visit to the bathroom at the end was pleasant, as it was very roomy and clean. I would go back to this restaurant over and over and not hesitate to take friends with me. Practically every other table started with a pile of garlic fries that I vow to have when I return. A lengthy conversation with the owner, Armando, after dinner, gave us a history of the restaurant and a feeling that they are happy to be providing such good food to the people in the area. Dedication and pride makes for confidence and a good dining experience.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n2814 19th Street (between Bryant and Florida)\r\nSan Francisco, CA 94110\r\n\u003cstrong>Phone:\u003c/strong> 415-821-4608\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.universalcafe.net\">www.universalcafe.net\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Californian\r\n\u003cstrong>Reviewed:\u003c/strong> Fall 2005",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Universal Café: Reviews \u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=41\">restaurant info\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/1830074/\" 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/universal1.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal15.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/universal13.jpg\" alt=\"Universal Café\" hspace=\"3\">\u003cbr>\nGrilled Steak with Frites, Linguine with Duck Confit and Wilted Spinach, Chocolate Tort with Caramel and Vanilla Ice Cream\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/david4.jpg\" alt=\"David\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Information Technology\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Universal Café\u003cbr>\n\u003cstrong>Reviewed Universal Café:\u003c/strong> Thursday, October 13, 2005\u003c/p>\n\u003cp>Okay! This was the last of the three places I went to and this was my pick. I’ve been to Universal Café numerous times, but never at 6pm and by myself. I thought I would change it up a bit. Here’s the blow-by-blow.\u003c/p>\n\u003cp>I walked in and the place was empty except for a cute family: mom, dad, and two cute towheads. It reminded me of how much I love living in the Mission. I grew up in the suburbs and was never lucky enough to enjoy the killer food scene we have here in the city. Anyway, I sat down at the counter. It’s small — four or five barstools. I checked out the menu, it’s always new. I decided to order the roasted chix. Although the pork chop sounded good, I remember how much I loved the chix last time I was here and I just wanted to do something easy. I order a beer first and the heirloom tomato salad. It’s tomato season…right? Well, the tomato salad was great. Big slices of juicy red, green, and yellow tomatoes and a few cherry toms as well. They didn’t use basil, but instead used some kind of bitter green. Not sure what it was, but I loved it. It went well with balsamic vinegar and the sweetness of the tomatoes. I ate it all and used some of the bread to sop up the mix of liquid left behind.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The person serving me was getting things ready for the night, folding napkins and moving tables, but keeping an eye on me. Man, why do I keep thinking about Angela? Keep focused. That’s another story. The next course: roasted chix with polenta, chanterelle mushrooms, and spinach. I watched the guys in the small kitchen prepare it. Roasted chix, leg, thigh, and breast perched on top of polenta with a rich earthy sauce with yummy chanterelle mushrooms. I didn’t eat it all ‘cuz the portion was pretty big, and I wanted to save room for dessert. I did, however, take it home with me and had a midnight snack. It even tasted great cold and standing in front of the fridge. The cooks/chef are real people. No exhibition chefs here, just real people. Kinda rough looking, but complete professionals. It was cool watching them delicately plate the food. Dessert was a chocolate tort with vanilla ice cream — very rich and smooth and warm. I made sure to get some of the ice cream with each bite. No leftovers on that one. By the time I was done with dessert, it started to get a little busy. I could feel the vibe of the place starting to get going. Servers were coming on and the place started to move. I felt the pulse of the place start to come alive. It was then that I noticed the music — a thick lounge-y beat. Perfect complement to the atmosphere. Didn’t want to leave but had to get going. Meeting some friend for some drinks at Medjool.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bryon.jpg\" alt=\"Bryon\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Bryon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Software\u003cbr>\n\u003cstrong>Location:\u003c/strong> Sunnyvale\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Burma SuperStar\u003cbr>\n\u003cstrong>Reviewed Universal Café:\u003c/strong> Sunday, October 16, 2005\u003c/p>\n\u003cp>To start off, I think I chose a good day to dine because there were quite a few parking spaces. I’ve been to this area before and I’ve had to circle for a long time just looking for parking! So that was definitely a plus.\u003c/p>\n\u003cp>From the outside, Universal Café looks like a nice urban, trendy, neighborhood restaurant. And that pretty much describes the atmosphere as well. With tables outside and in, you can dine in the fresh air or indoors next to the open kitchen. A chalkboard informs you of the day’s specials as well as tells you about the wines, which you can enjoy at the small bar inside while you wait for your table.\u003c/p>\n\u003cp>My reservations for four people had us sitting inside. They sat us even though my whole party hadn’t arrived yet, which is a nicety that not all places will do nowadays. It was a table near the open kitchen, so every now and then you would see flames exploding from behind you. Kind of neat. The service was good, but they don’t go out of their way for you. But I believe there was only one server for all of the tables (about ten of them), so it’s understandable. When I asked the server what he recommended, his reply was that he “didn’t want to steer anyone away from anything.” I found that a little weird.\u003c/p>\n\u003cp>With four people we were able to try most of the appetizers on the menu:\u003c/p>\n\u003cp>• A BLT with sweetbreads: This was a very good dish, and a good introduction to sweetbreads for the first-timer. It was served on lightly toasted French bread with crisp bacon, lettuce, large heirloom tomatoes, and a large chunk of fried sweetbread.\u003c/p>\n\u003cp>• An arugula and pecorino salad with figs: Very refreshing salad. The ripe figs really made this dish!\u003c/p>\n\u003cp>• Grilled white shrimp: I was disappointed by the accompanying salad/greens (which was like a bad coleslaw), but the large grilled shrimp were cooked perfectly and had great flavor.\u003c/p>\n\u003cp>• Leek and olive flatbread: This was unexpectedly large. It was basically a really thin cheese pizza. A little plain, but good.\u003c/p>\n\u003cp>The wine selection wasn’t very extensive, but what they had (by the glass and bottle) was impressive and well-priced. The Fife Zinfandel I ordered went well with my main course, which was the grilled steak. Perfectly medium-rare and served with a side of frites. The green onion garnish with the steak was wonderful, but the frites were a bit salty. I thought it may have just been my order, but my friend who also ordered the steak had fries that suffered from the same ailment.\u003c/p>\n\u003cp>One of my fellow diners ordered the grilled halibut. The fish itself was fresh, however the creamy white sauce it was served with had no real flavor and the garnish of potatoes and vinegary beets overpowered the fish.\u003c/p>\n\u003cp>For dessert we split two items:\u003c/p>\n\u003cp>A bittersweet chocolate cake with a scoop of caramel gelato: YUM. This was great! Moist, bittersweet, chocolate cake served warm with a large scoop of caramel gelato, drizzled with chocolate and caramel. Excellent.\u003c/p>\n\u003cp>Apple and huckleberry crisp with a scoop of vanilla gelato: ALMOST AS GOOD! Perfectly baked!\u003c/p>\n\u003cp>Overall the experience was good. Good atmosphere, nice décor, and decent service. Although I pointed out a few things that were negative, most of the food was very good and I was pleasantly surprised by the dessert! I think this is a good local restaurant for a laidback meal that you can take your time enjoying while you talk and catch up with your friends. And although it’s small, the fact that they take reservations and have a small bar with good wine may make up for any wait that you may have to endure on a more crowded day.\u003c/p>\n\u003chr>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/barbara1.jpg\" alt=\"Barbara\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Barbara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Paul K\u003cbr>\n\u003cstrong>Reviewed Universal Café:\u003c/strong> Wednesday, October 12, 2005\u003c/p>\n\u003cp>Universal Café was a treat of a restaurant for a new find, although it has been there for thirteen years. I went there with no expectations, and was thoroughly delighted with the whole experience. Friendly, warm service was evident from my arrival, and it immediately exuded a neighborhood feeling. I had the impression that most patrons are regulars, and seem familiar with the food and space. My biggest fear when I see all hard surfaces is that table conversation will be difficult, but this was not the case since it was not full when we were there. The lighting was excellent and the gorgeous floral arrangement on the counter of the open kitchen added beautiful color to an otherwise monotone look. Noticed the clever placement of the silver knife and fork crossed on the white cloth napkin — artistic touch. We were welcomed and served by a very attentive person who was knowledgeable and friendly.\u003c/p>\n\u003cp>Overall, the food was very good. I would go back in an instant for the chicken entree. It was done to perfection, and even discovered from the owner afterwards how it is finished in a seven-hundred-degree oven to crisp the skin. The combination of the creamy polenta and wilted spinach made it a “must have again.” My dishes of fennel sausage and duck confit linguine could have used another level of flavor, but generally were very good. Under my appetizer sausage was the caramelized syrup from the grilled figs and apples that made the dish wonderful. The wine was not spectacular, but went well with my meal. The dessert was difficult to eat at first since the granita was packed and piled high in the stemmed dish causing it to spill over when first eaten, but whem combined with the gelato on the bottom, it made for a sweet treat. Would like to have it served a different way.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A visit to the bathroom at the end was pleasant, as it was very roomy and clean. I would go back to this restaurant over and over and not hesitate to take friends with me. Practically every other table started with a pile of garlic fries that I vow to have when I return. A lengthy conversation with the owner, Armando, after dinner, gave us a history of the restaurant and a feeling that they are happy to be providing such good food to the people in the area. Dedication and pride makes for confidence and a good dining experience.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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