Ready to eat your way around the Bay? Check, Please! Bay Area keeps the season rolling with four weeks of bold flavors. From Kansas City-inspired barbecue in Napa to Swedish street food influenced by Middle Eastern flavors in Petaluma, the James Beard and Emmy Award-winning series returns this February with eateries that reflect the region’s ever-evolving food scene.

Each week, three Bay Area locals sit down with host Leslie Sbrocco to champion their favorite restaurants, swap passionate opinions, and debate what makes a meal truly memorable. Along the way, viewers will dig into everything from playful and innovative takes on tacos in Oakland to Filipino-Japanese mashups in San Jose. Plus, reporter Cecilia Phillips goes behind the scenes at Dandelion Chocolate in San Francisco and finds a world of Latin flavors at G Spot Happy Tastebuds in San Jose.

Don’t miss the last four new episodes of season 20, Thursdays at 7:30 PM on KQED 9, starting on February 5.

Pull up a chair and bring your appetite! Here’s what’s on our plates this February:

February 5

• In Napa at Stateline Road Smokehouse, chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country rooted in Bell’s childhood memories and community traditions.
• Stockhome in Petaluma offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm.
• In San Francisco’s Financial District at Bar Sprezzatura, a stylish Italian aperitivo spot inspired by Venice, diners sip classic cocktails and graze on cicchetti with flair against a glamorous backdrop that celebrates downtown San Francisco’s revival.

February 12

• Our guests head to Burlingame at Mykonos Meze, where Greek small plates — think keftedes and rich moussaka — are meant for sharing and lingering.
• In San Jose’s Trifecta, an intimate, high-energy spot blending Japanese technique with Filipino influence, dishes like smoked hamachi tacos and chawanmushi with longanisa showcase the chefs’ precision and playful creativity.
• The Roman-inspired pinsa takes center stage at Walnut Creek‘s Montesacro, where guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. 
• Reporter Cecilia Phillips heads to Dandelion Chocolate’s 16th Street Factory in San Francisco for “Cecilia Tries It,” getting a behind-the-scenes look at the chocolate-making process from bean to bar.

February 19

• In Danville at Sideboard, a laid-back neighborhood spot where breakfasts are both comforting and creative: think asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes.
• In Oakland, Tacos Oscar keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita.
• In San Francisco at New Eritrea, flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside other bold, East African bites — a communal, hands-on meal that invites you to tear, scoop, and share. 
• The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to San Jose’s G Spot Happy Tastebuds, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.

February 26

• Smoke and bold flavors kick things off at Smokin’ D’s in San Francisco’s Sunset, where Texas-style barbecue meets Mexican and Asian flair: think pork spare ribs alongside smoked brisket tucked into fluffy bao.
• Down the coast at Pacifica’s Rosalind Bakery, guests head to a bread-lover’s paradise known for iconic sesame-seed hoagie rolls, flaky chocolate almond croissants, cinnamon rolls, and breakfast sandos layered with egg, pimiento cheese, and rosemary ham.
• In San Mateo at Taishoken Ramen, house-made noodles shine in dishes like Tokyo-style aburasoba and spicy tsukemen with rich dipping broth, delivering deep umami and hands-on slurping satisfaction.

Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at kqed.org/checkplease/apply. For the upcoming season, we’re especially interested in your North Bay picks!