Check, Please! Bay Area reviews: Roti Indian Bistro, Chop Bar, Park Tavern
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"content": "\u003cp>Check, Please! Bay Area’s seventh season episode 12 (#712) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Roti Indian Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7868\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7913\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Chop Bar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7877\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7920\">reviews\u003c/a> \u003cstrong>|\u003c/strong>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/p>\n\u003cp>3) \u003cstrong>Park Tavern\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7890\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7923\">reviews\u003c/a> |\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/embed/P1GLkxqnrLk\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp712iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.charlessmithwines.com/secco-italian-bubbles/\">\u003cstrong>Secco Rose, Italy $13\u003c/strong>\u003c/a>\u003cbr>\nI love pink bubbles (I’ve even tattooed a glass of sparkling rose on my leg…now that’s adoration.) So, when i find one that’s affordable and delicious, it makes me grin from ear to ear. This affordable pink sipper made with Italian red grape Raboso and some Pinot Noir, is a smile-maker. It’s a wine to buy by the case for the holidays.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ironywine.com/Home.aspx\">\u003cstrong>2010 Irony Chardonnay, Napa Valley, California $14\u003c/strong>\u003c/a>\u003cbr>\nFrom the Indelicato family whose wine roots run deep, this medium bodied, light on-its-feet white is an all-purpose wine. It will make those who don’t like heavy Chards happy along with those who enjoy crisp, bright styles. Pair with dishes from roast chicken and sweet potates to creamy cheeses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ste-michelle.com/\">\u003cstrong>2009 Chateau Ste. Michelle Merlot, Columbia Valley, Washington $15\u003c/strong>\u003c/a>\u003cbr>\nI call Merlot the cashmere of the wine world because of its smoothness and this wine captures that telltale softness. Succulent dark berry fruitiness marries with the supple texture in a wine that over-delivers for its price.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp712iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/04/leslie-drinkingwine100x100.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.charlessmithwines.com/secco-italian-bubbles/\">\u003cstrong>Secco Rose, Italy $13\u003c/strong>\u003c/a>\u003cbr>\nI love pink bubbles (I’ve even tattooed a glass of sparkling rose on my leg…now that’s adoration.) So, when i find one that’s affordable and delicious, it makes me grin from ear to ear. This affordable pink sipper made with Italian red grape Raboso and some Pinot Noir, is a smile-maker. It’s a wine to buy by the case for the holidays.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ironywine.com/Home.aspx\">\u003cstrong>2010 Irony Chardonnay, Napa Valley, California $14\u003c/strong>\u003c/a>\u003cbr>\nFrom the Indelicato family whose wine roots run deep, this medium bodied, light on-its-feet white is an all-purpose wine. It will make those who don’t like heavy Chards happy along with those who enjoy crisp, bright styles. Pair with dishes from roast chicken and sweet potates to creamy cheeses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ste-michelle.com/\">\u003cstrong>2009 Chateau Ste. Michelle Merlot, Columbia Valley, Washington $15\u003c/strong>\u003c/a>\u003cbr>\nI call Merlot the cashmere of the wine world because of its smoothness and this wine captures that telltale softness. Succulent dark berry fruitiness marries with the supple texture in a wine that over-delivers for its price.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Chop Bar: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7920\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">full episode video\u003c/a> |\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp712iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>https://www.youtube.com/embed/e3L4PX-N8IE\u003c/p>\n\u003cp>\u003csmall>\u003ca style=\"color: #0000ff;text-align: left\" href=\"https://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Chop+Bar,+4th+Street,+Oakland,+CA&aq=0&oq=chop+bar,+CA&sll=37.577403,-122.346022&sspn=0.008511,0.012971&ie=UTF8&hq=Chop+Bar,+4th+Street,+Oakland,+CA&t=m&cid=2892507668382204928&hnear=&ll=37.8068,-122.267447&spn=0.023735,0.036478&z=14&iwloc=A\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n247 4th Street #111 (at Alice Street)\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-834-2467\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@oaklandchopbar.com\">info@oaklandchopbar.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oaklandchopbar.com/\">oaklandchopbar.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chopbar\">@chopbar\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Lev Delany and Chris Pastena\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Lev Delany\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Comfort Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chop Burger\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 7:00am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 8:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, but only for parties of 6+\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic 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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 510-834-2467\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:info@oaklandchopbar.com\">info@oaklandchopbar.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oaklandchopbar.com/\">oaklandchopbar.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chopbar\">@chopbar\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Lev Delany and Chris Pastena\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Lev Delany\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> American Comfort Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Chop Burger\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> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 7:00am-10:00pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 7:00am-10:00pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 7:00am-10:00pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 7:00am-10:00pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 7:00am-11:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 8:00am-11:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 8:00am-10:00pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, but only for parties of 6+\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> Same day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium (30-100 seats)\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic 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>Chop Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7877\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">full episode video\u003c/a>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp712iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Andrea Kissack\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/andrea-kissack125x125.jpg\" alt=\"Andrea Kissack\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Science Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chop Bar\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Tuesday, May 29, 2012\u003cbr>\n\u003cbr>I have to confess, the reason I was drawn to Chop Bar in Oakland’s busy, industrial waterfront area was not so much its reliable, good food. It wasn’t even the helpful service, which usually comes with a smile and lots of tattoos. The first thing that got me was the wine list. I often look for a wide choice of good, local wines by the glass and if it is there on draft, so much the better.\u003c/p>\n\u003cp>Chop Bar uses an innovative wine on tap system that is filled by local wineries. This allows the customer to get a fresh glass of local wine at a price not much different than a beer. But beer lovers don’t fear, there are lots of local draft choices on tap, too.\u003c/p>\n\u003cp>This West Oakland eatery seems to unite a disparate community of condos and warehouses, serving as a gathering place for a good cup of coffee in the morning with maybe, my favorite, a serving of baked eggs with tomato and pepper sauce or a glass of wine and a burger after work.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This past Tuesday three friends joined me for dinner. We sat at an open air, communal table. I had a tart, delicious, seven-dollar glass of Periscope Cellars’ Carignane on tap, made just a few miles away in Emeryville. Another friend had a Miner Viognier on tap for nine dollars which was bright and lush. Still another friend had a basil gimlet, which she raved about. It looked delicious.\u003c/p>\n\u003cp>I had the meat loaf with garlic mashed potatoes and Brussels sprouts. The meatloaf was delicious — crunchy on the outside and moist on the inside and covered in a light, ham gravy. The potatoes and the caramelized, but crisp, Brussels sprouts were also very good. One of my dining companions had the King salmon. It was served with English peas, baby carrots, roasted potatoes and spring onion salsa Verde. I was told that it was melt in your mouth good but could have been warmer. My other friends had different takes on the burger. One thought it was a bit too dry while the other really enjoyed it and thought it was so wet she had to use a knife and fork.\u003c/p>\n\u003cp>We shared a butterscotch pudding with whipped cream, which was good. I liked the cocoa nibs on top. All of my friends agreed they would be repeat customers.\u003c/p>\n\u003cp>If I lived in a loft around the corner I would probably be at Chop Bar night and day.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Raj Mathai\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/raj-mathai125x125.jpg\" alt=\"Raj Mathai\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raj\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> News Anchor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roti Indian Bistro\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Saturday, May 26, 2012\u003cbr>\n\u003c/p>\n\u003cp>Vibe: I love the vibe of this place. Hipster, unique and lively. Rarely do I venture into Jack London Square, so it was a fun experience for us. It’s busy and fairly cramped. Not quiet, but not annoyingly loud either. We went on a Saturday night; parking was not a problem.\u003c/p>\n\u003cp>Food: Kind of all over the map. We were a group of 4, which allowed us to sample and share several dishes (which I love doing). We loved the mussels. Seems like a ho-hum selection, but the flavor was through the roof. The Chop Burger was also excellent. We ordered the Oxtail Poutine (who serves oxtail poutine in the Bay Area?). Fun dish. We were disappointed with the Slow Roasted Pork Ribs; flavor and quality seemed flat.\u003c/p>\n\u003cp>The cocktails are a must. Hand crafted and creative. We tried the Hot for Teacher (tequila based) and Don’t Stop Believing (gin based).\u003c/p>\n\u003cp>Service was excellent. Not white tablecloth Gary Danko, but attentive and genuine.\u003c/p>\n\u003cp>One MAJOR thing to keep in mind: they do NOT accept reservations for parties less than 6 people. That’s a drag if you have a tight schedule.\u003c/p>\n\u003cp>Overall, I look forward to going back!\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Thuy Vu\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/thuy-vu125x125b.jpg\" alt=\"Thuy Vu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Thuy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist / Program Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> Saratoga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Park Tavern\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Wednesday, May 30, 2012\u003cbr>\n\u003c/p>\n\u003cp>One of my favorite things about this restaurant is the cozy feel. Weathered wood panels on the wall, dark thick wood tables, and a long communal table all add up to a relaxing feel. This is comfort food at its best. The local king salmon entrée was very tasty—the fish was delicately flaky, had good flavor without being too “fishy.” The peas, carrots, and onions that came with it were perfect accompaniments.\u003c/p>\n\u003cp>I also tried my friend’s pork confit. It was another winner. The pork was tender with good flavor and it rested on a bed of heavenly, creamy polenta. The greens, beets, and other vegetables in my spring salad appetizer were all very fresh, but the entire dish was a bit bland. It could have used a little more dressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>One of the highlights here is the bar, which turns out some amazing drinks. I had the basil gimlet with cucumber vodka, basil, and lime juice. Would have ordered a second one, but I had to drive home!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Chop Bar: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7877\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=7860\">full episode video\u003c/a>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp712iPod.m4v\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Andrea Kissack\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/andrea-kissack125x125.jpg\" alt=\"Andrea Kissack\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Senior Science Editor\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chop Bar\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Tuesday, May 29, 2012\u003cbr>\n\u003cbr>I have to confess, the reason I was drawn to Chop Bar in Oakland’s busy, industrial waterfront area was not so much its reliable, good food. It wasn’t even the helpful service, which usually comes with a smile and lots of tattoos. The first thing that got me was the wine list. I often look for a wide choice of good, local wines by the glass and if it is there on draft, so much the better.\u003c/p>\n\u003cp>Chop Bar uses an innovative wine on tap system that is filled by local wineries. This allows the customer to get a fresh glass of local wine at a price not much different than a beer. But beer lovers don’t fear, there are lots of local draft choices on tap, too.\u003c/p>\n\u003cp>This West Oakland eatery seems to unite a disparate community of condos and warehouses, serving as a gathering place for a good cup of coffee in the morning with maybe, my favorite, a serving of baked eggs with tomato and pepper sauce or a glass of wine and a burger after work.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This past Tuesday three friends joined me for dinner. We sat at an open air, communal table. I had a tart, delicious, seven-dollar glass of Periscope Cellars’ Carignane on tap, made just a few miles away in Emeryville. Another friend had a Miner Viognier on tap for nine dollars which was bright and lush. Still another friend had a basil gimlet, which she raved about. It looked delicious.\u003c/p>\n\u003cp>I had the meat loaf with garlic mashed potatoes and Brussels sprouts. The meatloaf was delicious — crunchy on the outside and moist on the inside and covered in a light, ham gravy. The potatoes and the caramelized, but crisp, Brussels sprouts were also very good. One of my dining companions had the King salmon. It was served with English peas, baby carrots, roasted potatoes and spring onion salsa Verde. I was told that it was melt in your mouth good but could have been warmer. My other friends had different takes on the burger. One thought it was a bit too dry while the other really enjoyed it and thought it was so wet she had to use a knife and fork.\u003c/p>\n\u003cp>We shared a butterscotch pudding with whipped cream, which was good. I liked the cocoa nibs on top. All of my friends agreed they would be repeat customers.\u003c/p>\n\u003cp>If I lived in a loft around the corner I would probably be at Chop Bar night and day.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Raj Mathai\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/raj-mathai125x125.jpg\" alt=\"Raj Mathai\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Raj\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> News Anchor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Los Altos\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Roti Indian Bistro\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Saturday, May 26, 2012\u003cbr>\n\u003c/p>\n\u003cp>Vibe: I love the vibe of this place. Hipster, unique and lively. Rarely do I venture into Jack London Square, so it was a fun experience for us. It’s busy and fairly cramped. Not quiet, but not annoyingly loud either. We went on a Saturday night; parking was not a problem.\u003c/p>\n\u003cp>Food: Kind of all over the map. We were a group of 4, which allowed us to sample and share several dishes (which I love doing). We loved the mussels. Seems like a ho-hum selection, but the flavor was through the roof. The Chop Burger was also excellent. We ordered the Oxtail Poutine (who serves oxtail poutine in the Bay Area?). Fun dish. We were disappointed with the Slow Roasted Pork Ribs; flavor and quality seemed flat.\u003c/p>\n\u003cp>The cocktails are a must. Hand crafted and creative. We tried the Hot for Teacher (tequila based) and Don’t Stop Believing (gin based).\u003c/p>\n\u003cp>Service was excellent. Not white tablecloth Gary Danko, but attentive and genuine.\u003c/p>\n\u003cp>One MAJOR thing to keep in mind: they do NOT accept reservations for parties less than 6 people. That’s a drag if you have a tight schedule.\u003c/p>\n\u003cp>Overall, I look forward to going back!\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Thuy Vu\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2012/10/thuy-vu125x125b.jpg\" alt=\"Thuy Vu\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Thuy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist / Program Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> Saratoga\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Park Tavern\u003cbr>\n\u003cstrong>Reviewed Chop Bar:\u003c/strong> Wednesday, May 30, 2012\u003cbr>\n\u003c/p>\n\u003cp>One of my favorite things about this restaurant is the cozy feel. Weathered wood panels on the wall, dark thick wood tables, and a long communal table all add up to a relaxing feel. This is comfort food at its best. The local king salmon entrée was very tasty—the fish was delicately flaky, had good flavor without being too “fishy.” The peas, carrots, and onions that came with it were perfect accompaniments.\u003c/p>\n\u003cp>I also tried my friend’s pork confit. It was another winner. The pork was tender with good flavor and it rested on a bed of heavenly, creamy polenta. The greens, beets, and other vegetables in my spring salad appetizer were all very fresh, but the entire dish was a bit bland. It could have used a little more dressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>One of the highlights here is the bar, which turns out some amazing drinks. I had the basil gimlet with cucumber vodka, basil, and lime juice. Would have ordered a second one, but I had to drive home!\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 Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"onourwatch": {
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"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"pbs-newshour": {
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},
"perspectives": {
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"order": 14
},
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"planet-money": {
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"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
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"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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