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"content": "\u003cp>\u003cstrong>Esperpento Tapas Restaurant\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=238\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/2007/04/05/check-please-bay-area-season-2-episode-12-212/\">full episode video\u003c/a> | \u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">photo gallery\u003c/a> (flickr.com) |\u003c/p>\n\u003cp>Watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp212iPod_Hi.mp4\">\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\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento4.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento15.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento2.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento1.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento13.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/esperpento19.jpg\" alt=\"Esperpento\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong>\u003cbr>\n 3295 22nd Street (at Valencia Street)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&q=esperpento+san+francisco&layer=&ie=UTF8&om=1&z=17&ll=37.757679,-122.420633&spn=0.007117,0.008444&iwloc=A\">map\u003c/a>\u003cbr>\n\u003cstrong>Parking:\u003c/strong> Street (difficult)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415.282.8867\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:siulsolrac@aol.com\">siulsolrac@aol.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Carlos Muela\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jorge Mancera\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Spanish Tapas\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Garlic Shrimp, Artichokes a la Plancha, Paella\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nTuesday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nWednesday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nThursday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nFriday: 11:30am-2:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\nSaturday: 11:30am-5:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\nSunday: 12:00pm-5:00pm (lunch), 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Major Credit Cards\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance are reservations required to 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> 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> Yes, street musicians\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> 415.282.8867\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:siulsolrac@aol.com\">siulsolrac@aol.com\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Carlos Muela\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Jorge Mancera\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Spanish Tapas\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Garlic Shrimp, Artichokes a la Plancha, Paella\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+ items\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer and wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $10\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\nMonday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nTuesday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nWednesday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nThursday: 11:30am-2:00pm (lunch), 5:00pm-10:00pm (dinner)\u003cbr>\nFriday: 11:30am-2:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\nSaturday: 11:30am-5:00pm (lunch), 5:00pm-10:30pm (dinner)\u003cbr>\nSunday: 12:00pm-5:00pm (lunch), 5:00pm-10:00pm (dinner)\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, dinner\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Lunch Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> Under $15\u003cbr>\n\u003cstrong>Average Dinner Price Range (per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Major Credit Cards\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> No\u003cbr>\n\u003cstrong>How far in advance are reservations required to 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> 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> Yes, street musicians\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
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"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
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