Check, Please! Bay Area's episode 4 (#104) profiles and reviews these three Bay Area restaurants:
1) Viks Chaat Corner: | restaurant information | reviews |
2) Limón: | restaurant information | reviews |
3) Insalata's Restaurant: | restaurant information | reviews | recipe |
Watch episode (requires RealPlayer: windows | mac)
View photo gallery (flickr.com)
Location:
726 Allston Way (between 4th and 5th)
Berkeley, CA 94710
map
Phone: 510-644-4412
Website: www.vikdistributors.com
Type of Cuisine: Indian Roadside Food
Reviews
Location:
726 Allston Way (between 4th and 5th)
Berkeley, CA 94710
Phone: 510-644-4412
Website: www.vikdistributors.com
Type of Cuisine: Indian Roadside Food
Reviewed: Fall 2005
Location:
524 Valencia Street (between 16th and 17th)
San Francisco, CA 94110
map
Phone: 415-252-0918
Website: www.limon-sf.com
Type of Cuisine: Nuevo Latino-Peruvian Fusion
Reviews
Location:
524 Valencia Street (between 16th and 17th)
San Francisco, CA 94110
Phone: 415-252-0918
Website: www.limon-sf.com
Type of Cuisine: Nuevo Latino-Peruvian Fusion
Reviewed: Fall 2005
Location:
120 Sir Francis Drake Boulevard (at Barber Avenue)
San Anselmo, CA 94960
map
Phone: 415-457-7700
Website: www.insalatas.com
Type of Cuisine: Mediterranean
Reviews
Location:
120 Sir Francis Drake Boulevard (at Barber Avenue)
San Anselmo, CA 94960
Phone: 415-457-7700
Website: www.insalatas.com
Type of Cuisine: Mediterranean
Reviewed: Fall 2005
Recipe Name: Lamb Tagine with Pumpkin, Golden Raisins, and Chickpeas
Recipe Chef: Heidi Insalata Krahling
Type of Cuisine: Mediterranean
Food Category: Main Course
Serves: 10-12
Recipe Description: We use non-classic cooking methods for most of our stews. Traditional French cooking teaches that a classic braise begins by searing the meat, deglazing with wine or stock, scraping up the fond, and then covering with liquid. Contrast this to the Moroccan cooking technique of slowly cooking meat in stock or water with aromatics and spices. I use butternut squash in this recipe, but you can use any type of winter squash. You can make the tagine hours ahead; let the tagine cool to room temperature, so that the flavorful liquid can soak into the meat. The result is a velvety succulent stew. Serve with spiced couscous.