{"id":263,"date":"2005-12-04T09:59:30","date_gmt":"2005-12-04T09:59:30","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=263"},"modified":"2005-12-04T09:59:30","modified_gmt":"2005-12-04T09:59:30","slug":"le-charm","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2005\/12\/le-charm\/","title":{"rendered":"Le Charm"},"content":{"rendered":"<p>A couple of days ago Mike had dinner with a friend at Le Charm in San Francisco, at my suggestion (I saw good things about it posted online).  He didn&#8217;t come home happy.  The overall meal wasn&#8217;t bad.  As an appetizer he had the House Made Boudin Noir Sausage with Toasted Walnuts, apples and Currants ($8).  The sausage was not cased and had a funny texture (but perhaps that&#8217;s the case for blood sausages) but it was very tasty and he gave it a thumbs up.  His friend had the Hot Goat Cheese and Smoked Salmon Terrine ($8) and she seemed to like it, ate it all without making any comments.  As a main dish, she had the Confit of Wild Boar Shoulder with Spa<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A couple of days ago Mike had dinner with a friend at Le Charm in San Francisco, at my suggestion (I saw good things about it posted online). He didn&#8217;t come home happy. The overall meal wasn&#8217;t bad. As an appetizer he had the House Made Boudin Noir Sausage with Toasted Walnuts, apples and Currants [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-263","post","type-post","status-publish","format-standard","hentry","category-restaurants","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/263","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=263"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/263\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}