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"content": "\u003cp>\u003cstrong>DOSA on Fillmore: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5795\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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/9k8iaZSo9zQ\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Dosa,+Fillmore+Street,+San+Francisco,+CA&aq=1&sll=37.799004,-122.407333&sspn=0.029705,0.04549&vpsrc=6&ie=UTF8&hq=Dosa,+Fillmore+Street,+San+Francisco,+CA&t=m&cid=15948256515675444228&hnear=&ll=37.796967,-122.427692&spn=0.023738,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Dosa,+Fillmore+Street,+San+Francisco,+CA&aq=1&sll=37.799004,-122.407333&sspn=0.029705,0.04549&vpsrc=6&ie=UTF8&hq=Dosa,+Fillmore+Street,+San+Francisco,+CA&t=m&cid=15948256515675444228&hnear=&ll=37.796967,-122.427692&spn=0.023738,0.036478&z=14&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1700 Fillmore Street (at Post Street)\u003cbr>\nSan Francisco, CA 94115\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n995 Valencia Street (at 21st Street)\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-441-3672 (Fillmore Street location); 415-642-3672 (Valencia Street location)\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:comments@dosasf.com\">comments@dosasf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.dosasf.com\">dosasf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/@dosasf\">@dosasf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/DOSA/107397076477\">DOSA\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Anjan and Emily Mitra\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Anjan Mitra\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Cherie Mega\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> South Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Watermelon and paneer salad, Chennai Chicken, Dahi Vada, Spicy Mung Dosa, spiced lamb chops, Kerala Fish Moilee, prawn masala\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours (Fillmore Street Location):\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-Midnight (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-3:00pm (lunch), 5:30pm-Midnight (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-3:00pm (lunch), 5:30pm-11:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours (Valencia Street Location):\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-Midnight (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-3:30pm (lunch), 5:30pm-Midnight (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-3:30pm (lunch), 5:30pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, dinner, prix fixe menu, late night\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Every night\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> $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/dosa-on-fillmore\">Yes, Fillmore Street location\u003c/a>; \u003ca href=\"http://www.opentable.com/dosa-on-valencia\">Yes, Valencia Street location\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only 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> Fillmore Street location: Large (100+ seats); Valencia Street location: 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 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>\u003cp>\u003cstrong>DOSA on Fillmore: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5795\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/9k8iaZSo9zQ'\n title='//www.youtube.com/embed/9k8iaZSo9zQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003ciframe loading=\"lazy\" width=\"425\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Dosa,+Fillmore+Street,+San+Francisco,+CA&aq=1&sll=37.799004,-122.407333&sspn=0.029705,0.04549&vpsrc=6&ie=UTF8&hq=Dosa,+Fillmore+Street,+San+Francisco,+CA&t=m&cid=15948256515675444228&hnear=&ll=37.796967,-122.427692&spn=0.023738,0.036478&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>\u003ca href=\"http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=Dosa,+Fillmore+Street,+San+Francisco,+CA&aq=1&sll=37.799004,-122.407333&sspn=0.029705,0.04549&vpsrc=6&ie=UTF8&hq=Dosa,+Fillmore+Street,+San+Francisco,+CA&t=m&cid=15948256515675444228&hnear=&ll=37.796967,-122.427692&spn=0.023738,0.036478&z=14&iwloc=A\" style=\"color:#0000FF;text-align:left\">View Larger Map\u003c/a>\u003c/small>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n1700 Fillmore Street (at Post Street)\u003cbr>\nSan Francisco, CA 94115\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n995 Valencia Street (at 21st Street)\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (difficult), free lot\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415-441-3672 (Fillmore Street location); 415-642-3672 (Valencia Street location)\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:comments@dosasf.com\">comments@dosasf.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.dosasf.com\">dosasf.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/@dosasf\">@dosasf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/DOSA/107397076477\">DOSA\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owners:\u003c/strong> Anjan and Emily Mitra\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Anjan Mitra\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> Cherie Mega\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> South Indian\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Watermelon and paneer salad, Chennai Chicken, Dahi Vada, Spicy Mung Dosa, spiced lamb chops, Kerala Fish Moilee, prawn masala\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Full bar\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $25\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours (Fillmore Street Location):\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-2:30pm (lunch), 5:30pm-Midnight (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-3:00pm (lunch), 5:30pm-Midnight (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-3:00pm (lunch), 5:30pm-11:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours (Valencia Street Location):\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 5:30pm-10:00pm (dinner)\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-11:00pm (dinner)\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-Midnight (dinner)\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-3:30pm (lunch), 5:30pm-Midnight (dinner)\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-3:30pm (lunch), 5:30pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Breakfast, brunch, lunch, dinner, prix fixe menu, late night\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> Every night\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> $25-$35\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Visa, MasterCard, American Express\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> \u003ca href=\"http://www.opentable.com/dosa-on-fillmore\">Yes, Fillmore Street location\u003c/a>; \u003ca href=\"http://www.opentable.com/dosa-on-valencia\">Yes, Valencia Street location\u003c/a>\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> 1-2 days\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Only 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> Fillmore Street location: Large (100+ seats); Valencia Street location: 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 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>DOSA on Fillmore: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5809\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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 src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/suzanne-angeli125x125.jpg\" alt=\"Suzanne Angeli\" title=\"Suzanne Angeli\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Research Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> DOSA on Fillmore\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Thursday, July 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>For our official \u003cem>Check, Please! Bay Area\u003c/em> dinner at our chosen restaurant, Dosa, we decided to do the unthinkable in the name of research: no dosas! Nevertheless, my husband and I were delighted to find we were just as satisfied with our dining experience even when we bypassed the restaurant’s signature dish. We ate dinner on a Thursday night to avoid crowds and were still impressed by the amount of people there and even had a small wait despite reservations (about five minutes). \u003c/p>\n\u003cp>We always take advantage to try a new cocktail at the bar while we wait. This time we ordered gin and tonics. This, however, was by no means your average gin and tonic. The bartender informed us that their gin was specially made for Dosa, and infused with “Indian botanicals,” such as cumin and coriander. Indeed, there were hints and wafts of Indian spices that proved subtle, yet tantalizing. To top it off, the gin was mixed with house-made tonic water (giving the drink a unique amber glow) and garnished traditionally with lime. It was by far the best gin and tonic I’ve ever had.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To begin our meal, we ordered a watermelon, paneer, and sprouted mung bean salad. The watermelon and paneer were perfectly cubed, and the paneer was lighted toasted, which contrasted nicely with the sweet watermelon. The mung beans added crunch and the almost imperceptible citrus dressing brought all the flavors together. This salad was a unique blend of seasonal flavors and traditional ingredients and textures, a testament to Dosa’s unique appeal. Next, we tried idli sambar, rice patties served in traditional spicy lentil soup. The rice patties were plain, steamed, and slightly puffy, providing the perfect vehicle to soak up the powerful flavors of sambar (a favorite of mine). For our main entrée, we opted for Tamil vegetable curry with the suggested coconut rice. The curry might have been similar to the typical northern curries if it were not for the coconut milk, which was reminiscent of Thai flavors. The vegetables were perfectly cooked and though the dish was delectable, I will probably go back to ordering my usual dosas at my next meal. \u003c/p>\n\u003cp>Interestingly, our meal seemed to pair perfectly with \u003cem>both\u003c/em> the earthy red Pinotage my husband ordered, and the dry, crisp Riesling that I had chosen. For dessert, we chose ras malai, a traditional paneer patty soaked in cream, cardamom, and rose water. We could also not resist chocolate chai gelato, which was made in-house. The chocolate gelato conspicuously lacked overt chai flavor, so I would probably try another dessert next time. The ras malai was both rich and refreshing, and I was happy to try a traditional southern Indian dessert. The server made sure to give us extra large portions since we were sharing, making sure we left stuffed, yet happy.\u003c/p>\n\u003cp>As always, the service was friendly and prompt, and the magnificent décor, which is both expansive yet intimate, is part of why we love Dosa. I highly recommend Dosa to anyone curious about southern Indian cuisine, or any lover of food. You won’t be disappointed!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/mike-demaria125x125.jpg\" alt=\"Mike DeMaria\" title=\"Mike DeMaria\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Football Coach and CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sapore Italiano Ristorante\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Friday, July 15, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We left Burlingame on the peninsula about 6:10pm on Friday night. With no Giants home game scheduled, we thought this would be ample time to arrive for our 7pm reservation. A slight drizzle severely slowed traffic into the city. We called to explain our probable delay and were told they could not hold our table and would seat us as soon as possible upon our arrival. Friday the 15th was the night of the Harry Potter premiere, and the parking facility for the theater complex across from the restaurant was full as was every parking space within the distant horizon. We found another parking facility four blocks away and eventually found a space. We arrived about 7:40 and were seated about 15 minutes later. Some of the patrons were costumed in Harry Potter attire, confirming the parking difficulty. \u003c/p>\n\u003cp>The room is large and open with tasteful accents of the Indian culture yet not too ornate. The background music was a bit loud with a booming base beat. Combined with the noise level and the closeness of the tables, conversation was a challenge. This contributed to difficulties with concentrating on the menu, something that is required due to the unique cuisine therein. Although I investigated the menu on the Dosa website, we asked our server Mary Lynn for her recommendations for first time patrons. Mary Lynn was very charming and made us feel welcomed and gave us her two-minute education and recommendations, suggesting we share portions of appetizers and entrees to sample the flavors of the various dishes. \u003c/p>\n\u003cp>My wife ordered a glass of Chardonnay, and I ordered a Ginger Ante, a rum drink with Ginger. The appetizers — a crispy fish pakora, a deep-fried fish with two sauces and a Vada Pav, a veggie slider with sauce and gunpowder — were a great way to start our introduction to this type of food. I chose the Vada Pav to experience the gunpowder concoction, which, Mary Lynn explained, is a sauce and a powder that you mix to create a paste to plaster the slider. Mary Lynn assured me the gunpowder moniker sounded hotter than it is. I used all of the gunpowder to make the paste, consequently requiring a second ginger type drink, a Batsman, after consuming the first to extinguish the flames. One entrée, a Samosas North, was an infused caramelized onion-batter, presented as a crepe with a dipping sauce, and it was excellent. This was the highlight of our dining experience. Our other entrée, a Tamil vegetable curry, was also tasty. \u003c/p>\n\u003cp>Mary Lynn helped us to decide to have desserts by suggesting the coconut custard flan and the just-added-to-the-menu chocolate cake with the chefs recommended after-dinner sherry. Expecting a large piece of chocolate cake, the portion was a small oval as was the flan, just enough to end our meal. The only semi-negative was the unique coffee drink my wife had and did not care for. Mary Lynn explained it was a different type of coffee and usually takes some getting used to. The service was excellent with staff members catering to our needs in a timely fashion. \u003c/p>\n\u003cp>This is a distinct dining experience with a friendly atmosphere and close table neighbors enticing social contact. Additional favorite menu choices were recommended by the patrons at our adjoining tables. We look forward to trying some of their suggestions and will definitely return to DOSA on a non-movie premier evening. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cathy-curtis125x125.jpg\" alt=\"Cathy Curtis\" title=\"Cathy Curtis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gather\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Thursday, July 21, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>As luck would have it, my friend and I found parking right around the corner from Dosa on the street, so we didn’t have to opt for a parking garage – always a good start to an evening, especially driving into the city from Oakland. The restaurant decor is unexpected. It has sort of a night-clubby atmosphere with high ceilings, dramatic lighting, dark wood, and music playing with a thumping base rhythm. The hostess who greeted us was warm and friendly and promptly seated us at our table against the north wall of the restaurant. Our waitress was just as congenial as she passed us our menus and took our orders for a glass of wine (Grüner-Veltliner). \u003c/p>\n\u003cp>My friend is a frequent dining companion, and we share similar taste in food and wine and find plenty to chat about, so we were primed for a fun evening. As we perused the menu, we decided that we didn’t want too heavy of a meal, so we asked our waitress for her opinion on which of the many masalas to order. She recommended and we opted for the spring masala, which is a traditional dosa with peas, carrots, cabbage, and red onion. We also ordered the grilled calamari, the spiced lamb chops and the Hyderabadi chicken biryani. \u003c/p>\n\u003cp>We were very pleased with the pacing and order that the meal was served, one dish at a time. It allowed us to savor the flavors of each dish and not feel rushed or worried over our food getting cold. The spiced lamb was the highlight of the meal — tender and juicy, I’m sure it had been marinated in yogurt and spices for hours. It was a bit pricey but we’re glad we ordered it. The spring masala was tasty with firm and fresh vegetables and obviously super fresh spices. In fact, the spices in each dish were truly tasty and memorable. With the help of our knowledgeable waitress, I think we did a good job ordering and had a meal with good variety without it being too heavy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The dining room was filled with a mixture of larger size groups and couples obviously on dates. And I would say it is the perfect atmosphere to celebrate an occasion with friends or to feel like you are out on the town. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>DOSA on Fillmore: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5809\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=5781\">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/cp608iPod.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 src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/suzanne-angeli125x125.jpg\" alt=\"Suzanne Angeli\" title=\"Suzanne Angeli\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Suzanne\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Research Scientist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> DOSA on Fillmore\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Thursday, July 14, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>For our official \u003cem>Check, Please! Bay Area\u003c/em> dinner at our chosen restaurant, Dosa, we decided to do the unthinkable in the name of research: no dosas! Nevertheless, my husband and I were delighted to find we were just as satisfied with our dining experience even when we bypassed the restaurant’s signature dish. We ate dinner on a Thursday night to avoid crowds and were still impressed by the amount of people there and even had a small wait despite reservations (about five minutes). \u003c/p>\n\u003cp>We always take advantage to try a new cocktail at the bar while we wait. This time we ordered gin and tonics. This, however, was by no means your average gin and tonic. The bartender informed us that their gin was specially made for Dosa, and infused with “Indian botanicals,” such as cumin and coriander. Indeed, there were hints and wafts of Indian spices that proved subtle, yet tantalizing. To top it off, the gin was mixed with house-made tonic water (giving the drink a unique amber glow) and garnished traditionally with lime. It was by far the best gin and tonic I’ve ever had.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To begin our meal, we ordered a watermelon, paneer, and sprouted mung bean salad. The watermelon and paneer were perfectly cubed, and the paneer was lighted toasted, which contrasted nicely with the sweet watermelon. The mung beans added crunch and the almost imperceptible citrus dressing brought all the flavors together. This salad was a unique blend of seasonal flavors and traditional ingredients and textures, a testament to Dosa’s unique appeal. Next, we tried idli sambar, rice patties served in traditional spicy lentil soup. The rice patties were plain, steamed, and slightly puffy, providing the perfect vehicle to soak up the powerful flavors of sambar (a favorite of mine). For our main entrée, we opted for Tamil vegetable curry with the suggested coconut rice. The curry might have been similar to the typical northern curries if it were not for the coconut milk, which was reminiscent of Thai flavors. The vegetables were perfectly cooked and though the dish was delectable, I will probably go back to ordering my usual dosas at my next meal. \u003c/p>\n\u003cp>Interestingly, our meal seemed to pair perfectly with \u003cem>both\u003c/em> the earthy red Pinotage my husband ordered, and the dry, crisp Riesling that I had chosen. For dessert, we chose ras malai, a traditional paneer patty soaked in cream, cardamom, and rose water. We could also not resist chocolate chai gelato, which was made in-house. The chocolate gelato conspicuously lacked overt chai flavor, so I would probably try another dessert next time. The ras malai was both rich and refreshing, and I was happy to try a traditional southern Indian dessert. The server made sure to give us extra large portions since we were sharing, making sure we left stuffed, yet happy.\u003c/p>\n\u003cp>As always, the service was friendly and prompt, and the magnificent décor, which is both expansive yet intimate, is part of why we love Dosa. I highly recommend Dosa to anyone curious about southern Indian cuisine, or any lover of food. You won’t be disappointed!\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/mike-demaria125x125.jpg\" alt=\"Mike DeMaria\" title=\"Mike DeMaria\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Mike\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Football Coach and CEO\u003cbr>\n\u003cstrong>Location:\u003c/strong> Burlingame\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Sapore Italiano Ristorante\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Friday, July 15, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>We left Burlingame on the peninsula about 6:10pm on Friday night. With no Giants home game scheduled, we thought this would be ample time to arrive for our 7pm reservation. A slight drizzle severely slowed traffic into the city. We called to explain our probable delay and were told they could not hold our table and would seat us as soon as possible upon our arrival. Friday the 15th was the night of the Harry Potter premiere, and the parking facility for the theater complex across from the restaurant was full as was every parking space within the distant horizon. We found another parking facility four blocks away and eventually found a space. We arrived about 7:40 and were seated about 15 minutes later. Some of the patrons were costumed in Harry Potter attire, confirming the parking difficulty. \u003c/p>\n\u003cp>The room is large and open with tasteful accents of the Indian culture yet not too ornate. The background music was a bit loud with a booming base beat. Combined with the noise level and the closeness of the tables, conversation was a challenge. This contributed to difficulties with concentrating on the menu, something that is required due to the unique cuisine therein. Although I investigated the menu on the Dosa website, we asked our server Mary Lynn for her recommendations for first time patrons. Mary Lynn was very charming and made us feel welcomed and gave us her two-minute education and recommendations, suggesting we share portions of appetizers and entrees to sample the flavors of the various dishes. \u003c/p>\n\u003cp>My wife ordered a glass of Chardonnay, and I ordered a Ginger Ante, a rum drink with Ginger. The appetizers — a crispy fish pakora, a deep-fried fish with two sauces and a Vada Pav, a veggie slider with sauce and gunpowder — were a great way to start our introduction to this type of food. I chose the Vada Pav to experience the gunpowder concoction, which, Mary Lynn explained, is a sauce and a powder that you mix to create a paste to plaster the slider. Mary Lynn assured me the gunpowder moniker sounded hotter than it is. I used all of the gunpowder to make the paste, consequently requiring a second ginger type drink, a Batsman, after consuming the first to extinguish the flames. One entrée, a Samosas North, was an infused caramelized onion-batter, presented as a crepe with a dipping sauce, and it was excellent. This was the highlight of our dining experience. Our other entrée, a Tamil vegetable curry, was also tasty. \u003c/p>\n\u003cp>Mary Lynn helped us to decide to have desserts by suggesting the coconut custard flan and the just-added-to-the-menu chocolate cake with the chefs recommended after-dinner sherry. Expecting a large piece of chocolate cake, the portion was a small oval as was the flan, just enough to end our meal. The only semi-negative was the unique coffee drink my wife had and did not care for. Mary Lynn explained it was a different type of coffee and usually takes some getting used to. The service was excellent with staff members catering to our needs in a timely fashion. \u003c/p>\n\u003cp>This is a distinct dining experience with a friendly atmosphere and close table neighbors enticing social contact. Additional favorite menu choices were recommended by the patrons at our adjoining tables. We look forward to trying some of their suggestions and will definitely return to DOSA on a non-movie premier evening. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2011/09/cathy-curtis125x125.jpg\" alt=\"Cathy Curtis\" title=\"Cathy Curtis\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Financial Advisor\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Gather\u003cbr>\n\u003cstrong>Reviewed DOSA on Fillmore:\u003c/strong> Thursday, July 21, 2011\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>As luck would have it, my friend and I found parking right around the corner from Dosa on the street, so we didn’t have to opt for a parking garage – always a good start to an evening, especially driving into the city from Oakland. The restaurant decor is unexpected. It has sort of a night-clubby atmosphere with high ceilings, dramatic lighting, dark wood, and music playing with a thumping base rhythm. The hostess who greeted us was warm and friendly and promptly seated us at our table against the north wall of the restaurant. Our waitress was just as congenial as she passed us our menus and took our orders for a glass of wine (Grüner-Veltliner). \u003c/p>\n\u003cp>My friend is a frequent dining companion, and we share similar taste in food and wine and find plenty to chat about, so we were primed for a fun evening. As we perused the menu, we decided that we didn’t want too heavy of a meal, so we asked our waitress for her opinion on which of the many masalas to order. She recommended and we opted for the spring masala, which is a traditional dosa with peas, carrots, cabbage, and red onion. We also ordered the grilled calamari, the spiced lamb chops and the Hyderabadi chicken biryani. \u003c/p>\n\u003cp>We were very pleased with the pacing and order that the meal was served, one dish at a time. It allowed us to savor the flavors of each dish and not feel rushed or worried over our food getting cold. The spiced lamb was the highlight of the meal — tender and juicy, I’m sure it had been marinated in yogurt and spices for hours. It was a bit pricey but we’re glad we ordered it. The spring masala was tasty with firm and fresh vegetables and obviously super fresh spices. In fact, the spices in each dish were truly tasty and memorable. With the help of our knowledgeable waitress, I think we did a good job ordering and had a meal with good variety without it being too heavy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The dining room was filled with a mixture of larger size groups and couples obviously on dates. And I would say it is the perfect atmosphere to celebrate an occasion with friends or to feel like you are out on the town. \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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"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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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"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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"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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},
"perspectives": {
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"order": 14
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"planet-money": {
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"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.",
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"politicalbreakdown": {
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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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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"source": "Possible"
},
"link": "/radio/program/possible",
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"link": "/radio/program/reveal",
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