Check, Please! Bay Area Reviews Restaurants Serving Down-Home Comfort Food
Perbacco, Federicos Tapas & Wine Bar, Old Skool Café: Check,Please! Bay Area reviews
Old Skool Café: Restaurant Info
Old Skool Café: Reviews
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"content": "\u003cp>Check, Please! Bay Area Season 11 episode 17 airs Thursday, October 27 at 7:30pm on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener\">television airtimes\u003c/a>. And never miss an episode by \u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>We’re craving that “down-home” feeling, so our first spot is a 1940s-style supper club that brings energy, commitment and family recipes to San Francisco at \u003ca href=\"http://www.oldskoolcafe.org/\" target=\"_blank\" rel=\"noopener\">Old Skool Cafe\u003c/a>. Next for a flavorsome breakfast, try starting the day in Oakland at \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\" rel=\"noopener\">Brown Sugar Kitchen\u003c/a>. Then unwind with some spicy Southwestern flavors in San Francisco at \u003ca href=\"http://www.greenchilekitchen.com/\" target=\"_blank\" rel=\"noopener\">Green Chile Kitchen\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>Get Restaurant Information:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.oldskoolcafe.org/\" target=\"_blank\" rel=\"noopener\">Old Skool Cafe\u003c/a> (San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\" rel=\"noopener\">Brown Sugar Kitchen\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.greenchilekitchen.com/\" target=\"_blank\" rel=\"noopener\">Green Chile Kitchen\u003c/a> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>Check, Please! Bay Area’s ninth season episode 3 (#903) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Perbacco\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10477\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10446\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Federicos Tapas & Wine Bar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10499\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10450\">reviews\u003c/a> [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Old Skool Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10488\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10456\">reviews\u003c/a> \u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=5UTTUIvNG6A]\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/cp903iPod.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>[ad fullwidth]\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/40/2013/04/leslie-winedrink-100x100a.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 (beer and spirits) tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bodegasfillaboa.com/\">2011 Fillaboa Albarino, Rias Baixas, Spain\u003c/a> ($19) — As a lover of crisp whites, one of my go-to favorites is from northeastern Spain. Located just above Portugal, the area is called \u003ca href=\"http://www.riasbaixaswines.com/\">Rias Baixas\u003c/a> (Ree-as By-shus) and it’s not typical for many who think of Spain as simply hot and dry. This lush, cool coastal area – often called Green Spain – is home to the famous city of Santiago de Compostela as well as fantastic seafood and wines. My top picks are made from the grape variety named Albarino, which produces aromatic wines with tropical fruit aromas and luscious flavors. Fillaboa is one of the best. This medium-bodied white is made from their estate vineyards and showcases how fascinatingly layered 100 percent Albarino can become when grown in the ideal spot and made with care. Pair it with seafood, fresh vegetables and cheeses, or just with a sunny afternoon.\u003c/p>\n\u003cp>\u003ca href=\"http://www.frescobaldi.it/en-us/home/ourwines/nipozzanoriserva.aspx\">2009 Marchesi de Frescobaldi “Nipozzano” Riserva, Chianti Rufina, Italy\u003c/a> ($21) — What a deal that will make any wine lover salivate in anticipation of uncorking the bottle. The Frescobaldi family has been in the wine business since the middle ages and are known for wines of character and quality. With a rich history dating to the 11th century the beautiful castle, or Castello, of Nipozzano is located in the sub-zone, Chianti Rufina, of the larger Chianti region in Tuscany. The Sangiovese-based red has been aged to gain the Riserva designation and sports dark berry aromas, an earthy tinge, and well-structured tannins. Like a fine Italian stiletto heel that makes you smile with pleasure, this wine is style in a glass. You will smile as you sip.\u003c/p>\n\u003cp>\u003ca href=\"http://www.whiplashwines.com/wines.html\">2009 Whiplash “Redemption” red blend, California\u003c/a> ($12) — What do you get when you blend red grapes such as Syrah, Barbera, and Zinfandel? A wallop of vinous flavor wrapped in an affordable package. Hailing from the folks behind the Jamieson Ranch brands – and keeping with their horse-themed wines – this succulent, spicy red isn’t about serious drinking; it’s about serious fun. Whiplash makes a great partner for pizza, barbeque, or just a Friday night in with friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com\">2012 Light Horse Pinot Noir, California\u003c/a> ($15) — It’s a challenge to find good value Pinot Noirs, but this is one of the best values on the market. The Light Horse is well made, well priced and to that I say, “well done.” With characteristic Pinot aromas of floral and spice, along with flavors of red berries and a silky texture, this is a wine you’ll want to drink any day with just about any dish. The brand belongs to Jamieson Ranch Vineyards, which has formed the Light Horse Foundation. A portion of all wine sales go to the foundation assisting high-risk individuals afflicted with autism. Raise a glass and do good deeds at the same time.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/40/2013/04/leslie-winedrink-100x100a.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 (beer and spirits) tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bodegasfillaboa.com/\">2011 Fillaboa Albarino, Rias Baixas, Spain\u003c/a> ($19) — As a lover of crisp whites, one of my go-to favorites is from northeastern Spain. Located just above Portugal, the area is called \u003ca href=\"http://www.riasbaixaswines.com/\">Rias Baixas\u003c/a> (Ree-as By-shus) and it’s not typical for many who think of Spain as simply hot and dry. This lush, cool coastal area – often called Green Spain – is home to the famous city of Santiago de Compostela as well as fantastic seafood and wines. My top picks are made from the grape variety named Albarino, which produces aromatic wines with tropical fruit aromas and luscious flavors. Fillaboa is one of the best. This medium-bodied white is made from their estate vineyards and showcases how fascinatingly layered 100 percent Albarino can become when grown in the ideal spot and made with care. Pair it with seafood, fresh vegetables and cheeses, or just with a sunny afternoon.\u003c/p>\n\u003cp>\u003ca href=\"http://www.frescobaldi.it/en-us/home/ourwines/nipozzanoriserva.aspx\">2009 Marchesi de Frescobaldi “Nipozzano” Riserva, Chianti Rufina, Italy\u003c/a> ($21) — What a deal that will make any wine lover salivate in anticipation of uncorking the bottle. The Frescobaldi family has been in the wine business since the middle ages and are known for wines of character and quality. With a rich history dating to the 11th century the beautiful castle, or Castello, of Nipozzano is located in the sub-zone, Chianti Rufina, of the larger Chianti region in Tuscany. The Sangiovese-based red has been aged to gain the Riserva designation and sports dark berry aromas, an earthy tinge, and well-structured tannins. Like a fine Italian stiletto heel that makes you smile with pleasure, this wine is style in a glass. You will smile as you sip.\u003c/p>\n\u003cp>\u003ca href=\"http://www.whiplashwines.com/wines.html\">2009 Whiplash “Redemption” red blend, California\u003c/a> ($12) — What do you get when you blend red grapes such as Syrah, Barbera, and Zinfandel? A wallop of vinous flavor wrapped in an affordable package. Hailing from the folks behind the Jamieson Ranch brands – and keeping with their horse-themed wines – this succulent, spicy red isn’t about serious drinking; it’s about serious fun. Whiplash makes a great partner for pizza, barbeque, or just a Friday night in with friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jamiesonranch.com\">2012 Light Horse Pinot Noir, California\u003c/a> ($15) — It’s a challenge to find good value Pinot Noirs, but this is one of the best values on the market. The Light Horse is well made, well priced and to that I say, “well done.” With characteristic Pinot aromas of floral and spice, along with flavors of red berries and a silky texture, this is a wine you’ll want to drink any day with just about any dish. The brand belongs to Jamieson Ranch Vineyards, which has formed the Light Horse Foundation. A portion of all wine sales go to the foundation assisting high-risk individuals afflicted with autism. Raise a glass and do good deeds at the same time.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Old Skool Café: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10456\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">full episode video\u003c/a> \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/cp903iPod.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>[youtube=http://www.youtube.com/watch?v=5tgzpi2-qCI]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/I4gFyP\">Map\u003c/a>\u003cbr>\n1429 Mendell Street (Between Palou Avenue and Oakdale Avenue)\u003cbr>\nSan Francisco, CA 94124\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Free lot\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415)822-8531\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:contact@OldSkoolCafe.org\">contact@OldSkoolCafe.org\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oldskoolcafe.org/\">oldskoolcafe.org\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/oldskoolcafe\">Old Skool Cafe\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/OldSkoolCafe\">@OldSkoolCafe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Teresa Goines\u003cbr>\n\u003cstrong>Executive Chefs:\u003c/strong> Kevin Tucker (Chef Instructor) and Jordan Ramsey (Youth Chef)\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> International Soul Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Award-winning Shrimp ‘n Grits, Abu’s West African Peanut Butter Stew, Jordan’s Fried Chicken, Bayview Babyback Ribs, Taumoepeau Ota\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ 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> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\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>Payment Options:\u003c/strong> Cash, Visa, Master Card\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\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> Reservations can be made up to six months in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> 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> 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> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live entertainment, jazz, singing, instrumental\u003c/p>\n\n",
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"description": "Location: Map1429 Mendell StreetSan Francisco, CA 94124Phone: (415)822-8531Website: oldskoolcafe.orgReviews\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Old Skool Café: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10456\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">full episode video\u003c/a> \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/cp903iPod.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>\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/5tgzpi2-qCI'\n title='//www.youtube.com/embed/5tgzpi2-qCI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/I4gFyP\">Map\u003c/a>\u003cbr>\n1429 Mendell Street (Between Palou Avenue and Oakdale Avenue)\u003cbr>\nSan Francisco, CA 94124\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy), Free lot\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (415)822-8531\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:contact@OldSkoolCafe.org\">contact@OldSkoolCafe.org\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.oldskoolcafe.org/\">oldskoolcafe.org\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/oldskoolcafe\">Old Skool Cafe\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/OldSkoolCafe\">@OldSkoolCafe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Teresa Goines\u003cbr>\n\u003cstrong>Executive Chefs:\u003c/strong> Kevin Tucker (Chef Instructor) and Jordan Ramsey (Youth Chef)\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> International Soul Food\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Award-winning Shrimp ‘n Grits, Abu’s West African Peanut Butter Stew, Jordan’s Fried Chicken, Bayview Babyback Ribs, Taumoepeau Ota\u003c/p>\n\u003cp>\u003cstrong>Vegetarian Options:\u003c/strong> 3+ 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> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> Closed\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 5:30pm-9:30pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> Closed \u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\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>Payment Options:\u003c/strong> Cash, Visa, Master Card\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes\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> Reservations can be made up to six months in advance\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> 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> 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> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> Yes, live entertainment, jazz, singing, instrumental\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Old Skool Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10488\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/paolo-salcido125x125.jpg\" alt=\"Paolo Salcido\" title=\"Paolo Salcido\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paolo\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Skool Café\u003cbr>\n\u003cstrong>Reviewed Old Skool Café:\u003c/strong> Saturday, December 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Old Skool Café is a youth run supper club in the Bay View-Hunters Point part of San Francisco. Teresa Goines is the founder who was a former corrections officer out to help young, at-risk adults make positive changes in their lives and in some cases save lives. \u003c/p>\n\u003cp>The servers are attentive without hovering, friendly and quick to be of help with any needs or questions. Chef Kevin has definitely mastered the art of bringing together foods from around the world that complement each other and allow the customer to explore the blending of tastes available from the menu. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My dinner started with a Kale Salad and the Brussels Sprouts topped with Parmigiano cheese. This super food tasted super, since kale can have a bit of a strong taste. The honey Dijon dressing was a great choice to bring the flavors together for this out-of-the-ordinary salad. I had Daniel’s Gumbo for the main dish, which has a nice touch of spicy from the Andouille sausage. The Gumbo also has Dungeness crab that is tender with chicken and shrimp— which was just as tender— over a bed of white rice for a taste of New Orleans in the San Francisco Bay Area.\u003c/p>\n\u003cp>I added a side dish of West African Peanut Butter Stew on a bed of white rice with chicken topped with garlic chips. The stew is an explosion of texture, subtle spiciness and international flavors that you just don’t find too often. Finally, I topped off the evening with a Lavender Cheesecake for dessert, which had fresh strawberries, mint garnish and a balsamic sauce. I like cheesecake, but wow! This dessert is one of the best cheesecakes I’ve ever had that I can remember. \u003c/p>\n\u003cp>My drink for the evening was a great-tasting white wine from France called Vichon Chardonnay- 2010. The chardonnay had a subtle oak flavor, slightly dry and light in body. Very tasty.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/rochon-brooks125x125.jpg\" alt=\"Rochon Brooks\" title=\"Rochon Brooks\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rochon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Office Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Lorenzo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Federicos Tapas & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Old Skool Café:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This was a true hidden gem; a bit hard to find, but worth the trouble. Wait staff was very attentive. We were seated promptly in a very comfortable cozy booth. We listened to a wonderful volunteer jazz quartet while we reviewed the menu. The look and feel of the restaurant was that of the renaissance era/mystique vibe. Our surroundings were very clean, comfortable and intimate. Music was enjoyable but not overly loud. During a brief intermission from the music, Carlos, a youth employee gave a heartfelt testimony regarding his background and employment at the Old Skool Café; very motivational and uplifting. This all tied in with the entertainment value in lieu of the fact that the majority of the staff were troubled teens now productive employees.\u003c/p>\n\u003cp>We were privileged to be our waiter’s very first table. Although unfamiliar with the menu, he was very patient, attentive and eager to help with our questions and menu selections. We arrived with hearty appetites to try a variety of entrées. Our dining experience began with savory sweet potato biscuit with honey butter (yum-yum) and continued with several side dishes ranging from Daniel’s Gumbo to Crispy Calamari. The Gumbo, while not the largest portion, was packed with a variety of items: Andouille sausage (very spicy), crab, shrimp, and served over white rice. We continued our meal with three AMAZING “headliners”: Bayview Baby Back Ribs, Blackened Catfish and Pan Seared Shrimp n’ Smoky Cheese Grits. The ribs were tender juicy and moderately seasoned. There was however a bit too much BBQ sauce for my standards, but nothing a good scraping off with the butter knife couldn’t fix. My husband enjoyed the Grits so much so that he asked the chief about sharing his home recipe. The catfish was cooked to perfection. Our meal concluded with a personal visit from Chief Kevin, who provided us with the owner’s vision along with the history behind the mentoring program to help the youth in the local community. This is by far one of my TOP picks of the year, definitely a bang for your buck!!! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/scott-rodrick125x125.jpg\" alt=\"Scott Rodrick\" title=\"Scott Rodrick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Perbacco\u003cbr>\n\u003cstrong>Reviewed Old Skool Café:\u003c/strong> Friday, December 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Old Skool Café is an absolutely perfect neighborhood gem on two important accounts. First, the food, the kitschy but soulful ambiance and the sincere service approach makes this a great place to eat. Secondly, and just as important, the restaurant is a youth-led project that supports job training for disadvantaged youth as part of an overall violence prevention program. Old Skool Café, irrespective of its noble mission, is a perfect way to spend an evening in a deliciously presented 1940’s supper club.\u003c/p>\n\u003cp>We started with an order of the Old Skool Ceviche, which was presented with diced tilapia, red onion, bell peppers and jalapenos, topped with avocado and cilantro. Classic preparation served with the right balance of flavors and consistency. The Drummettes (five to our order) were a bit over fried but the chicken meat was very tender and the flavors on the batter were just spot on. The show stopper of the evening for our table was Abu’s West African Peanut Butter Stew. Wow. I already sported a Reese’s Peanut Butter Cup fetish on my palate, so to enjoy the peanut butter flavor in an entrée was totally unexpected, exciting and perfectly delicious. The stew was served with moist chicken, lots of herbs, coconut milk and of course, creamy peanut butter. My dinner partner had the Shrimp N Smoky Cheese Grits, which was wonderfully prepared. The shrimp was succulent and the Spanish chorizo and scallions really made the flavors dance in the mouth. I cannot remember the last time I have ever tried grits but if this is what the fuss is about, I am hooked.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The young service team working the floor Friday night was a bit inexperienced and perhaps undertrained, but they are focused and passionate about delivering a memorable experience to guests. Knowing the background of Old Skool Café in terms of being a training crucible for young people wanting to learn a trade, all the little stuff is forgiven. Some may be intimidated about venturing to the Bayview-Hunters Point part of town, but cast your paradigms aside with the confidence that the neighborhood is quite welcoming, the mission of Old Skool is noble and they deliver a unique dining experience that has earned the restaurant a legion of raving fans.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Old Skool Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10488\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=10424\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/paolo-salcido125x125.jpg\" alt=\"Paolo Salcido\" title=\"Paolo Salcido\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Paolo\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Advertising Photographer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Danville\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Old Skool Café\u003cbr>\n\u003cstrong>Reviewed Old Skool Café:\u003c/strong> Saturday, December 7, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Old Skool Café is a youth run supper club in the Bay View-Hunters Point part of San Francisco. Teresa Goines is the founder who was a former corrections officer out to help young, at-risk adults make positive changes in their lives and in some cases save lives. \u003c/p>\n\u003cp>The servers are attentive without hovering, friendly and quick to be of help with any needs or questions. Chef Kevin has definitely mastered the art of bringing together foods from around the world that complement each other and allow the customer to explore the blending of tastes available from the menu. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My dinner started with a Kale Salad and the Brussels Sprouts topped with Parmigiano cheese. This super food tasted super, since kale can have a bit of a strong taste. The honey Dijon dressing was a great choice to bring the flavors together for this out-of-the-ordinary salad. I had Daniel’s Gumbo for the main dish, which has a nice touch of spicy from the Andouille sausage. The Gumbo also has Dungeness crab that is tender with chicken and shrimp— which was just as tender— over a bed of white rice for a taste of New Orleans in the San Francisco Bay Area.\u003c/p>\n\u003cp>I added a side dish of West African Peanut Butter Stew on a bed of white rice with chicken topped with garlic chips. The stew is an explosion of texture, subtle spiciness and international flavors that you just don’t find too often. Finally, I topped off the evening with a Lavender Cheesecake for dessert, which had fresh strawberries, mint garnish and a balsamic sauce. I like cheesecake, but wow! This dessert is one of the best cheesecakes I’ve ever had that I can remember. \u003c/p>\n\u003cp>My drink for the evening was a great-tasting white wine from France called Vichon Chardonnay- 2010. The chardonnay had a subtle oak flavor, slightly dry and light in body. Very tasty.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/rochon-brooks125x125.jpg\" alt=\"Rochon Brooks\" title=\"Rochon Brooks\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rochon\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Office Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Lorenzo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Federicos Tapas & Wine Bar\u003cbr>\n\u003cstrong>Reviewed Old Skool Café:\u003c/strong> Thursday, December 12, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This was a true hidden gem; a bit hard to find, but worth the trouble. Wait staff was very attentive. We were seated promptly in a very comfortable cozy booth. We listened to a wonderful volunteer jazz quartet while we reviewed the menu. The look and feel of the restaurant was that of the renaissance era/mystique vibe. Our surroundings were very clean, comfortable and intimate. Music was enjoyable but not overly loud. During a brief intermission from the music, Carlos, a youth employee gave a heartfelt testimony regarding his background and employment at the Old Skool Café; very motivational and uplifting. This all tied in with the entertainment value in lieu of the fact that the majority of the staff were troubled teens now productive employees.\u003c/p>\n\u003cp>We were privileged to be our waiter’s very first table. Although unfamiliar with the menu, he was very patient, attentive and eager to help with our questions and menu selections. We arrived with hearty appetites to try a variety of entrées. Our dining experience began with savory sweet potato biscuit with honey butter (yum-yum) and continued with several side dishes ranging from Daniel’s Gumbo to Crispy Calamari. The Gumbo, while not the largest portion, was packed with a variety of items: Andouille sausage (very spicy), crab, shrimp, and served over white rice. We continued our meal with three AMAZING “headliners”: Bayview Baby Back Ribs, Blackened Catfish and Pan Seared Shrimp n’ Smoky Cheese Grits. The ribs were tender juicy and moderately seasoned. There was however a bit too much BBQ sauce for my standards, but nothing a good scraping off with the butter knife couldn’t fix. My husband enjoyed the Grits so much so that he asked the chief about sharing his home recipe. The catfish was cooked to perfection. Our meal concluded with a personal visit from Chief Kevin, who provided us with the owner’s vision along with the history behind the mentoring program to help the youth in the local community. This is by far one of my TOP picks of the year, definitely a bang for your buck!!! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/04/scott-rodrick125x125.jpg\" alt=\"Scott Rodrick\" title=\"Scott Rodrick\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Entrepreneur\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Perbacco\u003cbr>\n\u003cstrong>Reviewed Old Skool Café:\u003c/strong> Friday, December 6, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Old Skool Café is an absolutely perfect neighborhood gem on two important accounts. First, the food, the kitschy but soulful ambiance and the sincere service approach makes this a great place to eat. Secondly, and just as important, the restaurant is a youth-led project that supports job training for disadvantaged youth as part of an overall violence prevention program. Old Skool Café, irrespective of its noble mission, is a perfect way to spend an evening in a deliciously presented 1940’s supper club.\u003c/p>\n\u003cp>We started with an order of the Old Skool Ceviche, which was presented with diced tilapia, red onion, bell peppers and jalapenos, topped with avocado and cilantro. Classic preparation served with the right balance of flavors and consistency. The Drummettes (five to our order) were a bit over fried but the chicken meat was very tender and the flavors on the batter were just spot on. The show stopper of the evening for our table was Abu’s West African Peanut Butter Stew. Wow. I already sported a Reese’s Peanut Butter Cup fetish on my palate, so to enjoy the peanut butter flavor in an entrée was totally unexpected, exciting and perfectly delicious. The stew was served with moist chicken, lots of herbs, coconut milk and of course, creamy peanut butter. My dinner partner had the Shrimp N Smoky Cheese Grits, which was wonderfully prepared. The shrimp was succulent and the Spanish chorizo and scallions really made the flavors dance in the mouth. I cannot remember the last time I have ever tried grits but if this is what the fuss is about, I am hooked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The young service team working the floor Friday night was a bit inexperienced and perhaps undertrained, but they are focused and passionate about delivering a memorable experience to guests. Knowing the background of Old Skool Café in terms of being a training crucible for young people wanting to learn a trade, all the little stuff is forgiven. Some may be intimidated about venturing to the Bayview-Hunters Point part of town, but cast your paradigms aside with the confidence that the neighborhood is quite welcoming, the mission of Old Skool is noble and they deliver a unique dining experience that has earned the restaurant a legion of raving fans.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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