Check, Please! Bay Area Begins Its Third Decade With Four New Episodes
Check, Please! Bay Area reviews: Smokin' D's BBQ, Rosalind Bakery, Taishoken Ramen
Check, Please! Bay Area reviews: Sideboard, Tacos Oscar, New Eritrea
Check, Please! Bay Area reviews: Stateline Road Smokehouse, Stockhome, Bar Sprezzatura
Check, Please! Bay Area Closes Out Its 20th Season With Four Fresh Episodes
Check, Please! Bay Area reviews: Brezo, Minnie Bell’s Soul Movement, Rise Woodfire Pizza & Rotisserie
Check, Please! Bay Area reviews: Woody’s at the Airport, Lucy’s on Lighthouse, Home
Check, Please! Bay Area reviews: The Meatery, Hanloh Thai Food, Schooners Monterey
Take a Summer Road Trip as Check, Please! Bay Area Returns to Monterey and Santa Cruz!
Player sponsored by
window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"checkplease_23772": {
"type": "attachments",
"id": "checkplease_23772",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23772",
"found": true
},
"title": "2103_f",
"publishDate": 1774557586,
"status": "inherit",
"parent": 23771,
"modified": 1774557586,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-1536x864.png",
"width": 1536,
"height": 864,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2103_f.png",
"width": 1920,
"height": 1080
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23747": {
"type": "attachments",
"id": "checkplease_23747",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23747",
"found": true
},
"title": "TaishokenRamen_Cover_PBS",
"publishDate": 1772161084,
"status": "inherit",
"parent": 23742,
"modified": 1772161084,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/TaishokenRamen_Cover_PBS-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/TaishokenRamen_Cover_PBS-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/TaishokenRamen_Cover_PBS-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/TaishokenRamen_Cover_PBS-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/TaishokenRamen_Cover_PBS.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23734": {
"type": "attachments",
"id": "checkplease_23734",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23734",
"found": true
},
"title": "TacosOscar_Cover_PBS",
"publishDate": 1771539556,
"status": "inherit",
"parent": 23729,
"modified": 1771539556,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/TacosOscar_Cover_PBS-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/TacosOscar_Cover_PBS-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/TacosOscar_Cover_PBS-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/TacosOscar_Cover_PBS-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/TacosOscar_Cover_PBS.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23711": {
"type": "attachments",
"id": "checkplease_23711",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23711",
"found": true
},
"title": "StatelineRoadSmokehouse_Cover_PBS",
"publishDate": 1770343446,
"status": "inherit",
"parent": 23706,
"modified": 1770343446,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/StatelineRoadSmokehouse_Cover_PBS-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/StatelineRoadSmokehouse_Cover_PBS-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/StatelineRoadSmokehouse_Cover_PBS-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/StatelineRoadSmokehouse_Cover_PBS-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/StatelineRoadSmokehouse_Cover_PBS.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23694": {
"type": "attachments",
"id": "checkplease_23694",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23694",
"found": true
},
"title": "CPBA_2013_Announcement",
"publishDate": 1767901002,
"status": "inherit",
"parent": 23693,
"modified": 1767901002,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/01/CPBA_2013_Announcement-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/01/CPBA_2013_Announcement-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/01/CPBA_2013_Announcement-1536x864.png",
"width": 1536,
"height": 864,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/01/CPBA_2013_Announcement-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/01/CPBA_2013_Announcement-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/01/CPBA_2013_Announcement.png",
"width": 1920,
"height": 1080
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23558": {
"type": "attachments",
"id": "checkplease_23558",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23558",
"found": true
},
"title": "2008_PBS_Cover",
"publishDate": 1754014457,
"status": "inherit",
"parent": 23555,
"modified": 1754014457,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_PBS_Cover-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_PBS_Cover-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_PBS_Cover-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_PBS_Cover-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_PBS_Cover.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23547": {
"type": "attachments",
"id": "checkplease_23547",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23547",
"found": true
},
"title": "2007_Cover_PBS",
"publishDate": 1753406459,
"status": "inherit",
"parent": 23543,
"modified": 1753406459,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Cover_PBS-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Cover_PBS-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Cover_PBS-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Cover_PBS-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Cover_PBS.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23523": {
"type": "attachments",
"id": "checkplease_23523",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23523",
"found": true
},
"title": "2005_Cover_PBS",
"publishDate": 1752195035,
"status": "inherit",
"parent": 23519,
"modified": 1752195035,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Cover_PBS-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Cover_PBS-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Cover_PBS-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Cover_PBS-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Cover_PBS.png",
"width": 1280,
"height": 720
}
},
"fetchFailed": false,
"isLoading": false
},
"checkplease_23506": {
"type": "attachments",
"id": "checkplease_23506",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23506",
"found": true
},
"title": "CPBA_2005_20Years_43crop",
"publishDate": 1750795562,
"status": "inherit",
"parent": 23493,
"modified": 1750795562,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/06/CPBA_2005_20Years_43crop-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/06/CPBA_2005_20Years_43crop-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/06/CPBA_2005_20Years_43crop-1536x864.png",
"width": 1536,
"height": 864,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/06/CPBA_2005_20Years_43crop-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/06/CPBA_2005_20Years_43crop-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/06/CPBA_2005_20Years_43crop.png",
"width": 1620,
"height": 911
}
},
"fetchFailed": false,
"isLoading": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false
},
"authorsReducer": {
"checkplease": {
"type": "authors",
"id": "11084",
"meta": {
"index": "authors_1716337520",
"id": "11084",
"found": true
},
"name": "Check, Please! Bay Area",
"firstName": "Check, Please! Bay Area",
"lastName": null,
"slug": "checkplease",
"email": "checkplease@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": [
"author"
]
}
],
"headData": {
"title": "Check, Please! Bay Area | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/787e1f7f2e1ac24c9d71bc7e2951e0e4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/checkplease"
}
},
"breakingNewsReducer": {},
"pagesReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"checkplease_23771": {
"type": "posts",
"id": "checkplease_23771",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23771",
"score": null,
"sort": [
1774559329000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-begins-its-third-decade-with-four-new-episodes",
"title": "Check, Please! Bay Area Begins Its Third Decade With Four New Episodes",
"publishDate": 1774559329,
"format": "image",
"headTitle": "Check, Please! Bay Area Begins Its Third Decade With Four New Episodes | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> starts its third decade of episodes with four weeks of flavor-packed finds this April! From fermentation-forward bites in San Jose to New Orleans-inspired comfort in Los Gatos and vibrant Thai dishes in Berkeley, the James Beard and Emmy Award-winning series returns with eateries that reflect the region’s dynamic culinary landscape.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the table, local diners take the lead, bringing their personal favorites into the spotlight and making the case for why they’re worth the trip. Conversations unfold around what stands out, what surprises and what keeps people coming back. This season spans a wide range of culinary experiences, from soulful Southern comfort food in Oakland to an immersive, theatrical tasting experience in San Francisco and old-school diner breakfasts in Alameda. Plus, reporter Cecilia Phillips heads to San Francisco’s Chinatown Night Market to take in the flavors, energy and community that define this iconic neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes as season 21 kicks off, \u003cstrong>Thursdays at 7:30 p.m. on KQED 9, starting April 23\u003c/strong>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite — here’s what’s on our plates this season:\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=gUxA8k-Krhw\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>April 23\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\"> in downtown \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, boundary-pushing fermentation fuels both the beer and the food with a selection of plant-based favorites from kraut-topped nachos to cashew queso mac.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Los Gatos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy fried chicken and Creole fries, hush puppies drizzled with hot honey before finishing on warm, powdered-sugar-dusted beignets.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> On \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 30\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Berkeley’\u003c/b>\u003cspan style=\"font-weight: 400\">s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai street food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth and sweet roti with roasted coconut to balance out the heat.\u003c/span>\u003c/li>\n\u003cli>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In Old \u003c/span>\u003cb>Oakland’\u003c/b>\u003cspan style=\"font-weight: 400\">s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew and crispy citrus-marinated griot.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Novato\u003c/b>\u003cspan style=\"font-weight: 400\">, locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, and princess cake slices crowned with marzipan roses.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Ole’s Waffle House\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut waffles, crispy bacon and eggs, and hearty Southern fried chicken with mashed potatoes and gravy.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Carlos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu and New Haven style wood-fired pizzas.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, bold flavors shine in dishes like rose rice cakes and spicy beef doenjang stew alongside roasted corn silk tea and Korean iced lattes.\u003c/span>\u003c/li>\n\u003cli>Reporter Cecilia Phillips wraps up the episode at the \u003cb>West Oakland Farmers Market\u003c/b>\u003cspan>, visiting the Oakland Ballers and sampling classic ballpark-style barbecue.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1774559329,
"stats": {
"hasAudio": false,
"hasVideo": true,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 11,
"wordCount": 694
},
"headData": {
"title": "Check, Please! Bay Area Begins Its Third Decade With Four New Episodes | KQED",
"description": "Check, Please! Bay Area begins its 21st season with four brand-new episodes in April, led by host Leslie Sbrocco.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Check, Please! Bay Area begins its 21st season with four brand-new episodes in April, led by host Leslie Sbrocco.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area Begins Its Third Decade With Four New Episodes",
"datePublished": "2026-03-26T14:08:49-07:00",
"dateModified": "2026-03-26T14:08:49-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3750,
"slug": "cuisine",
"name": "cuisine"
},
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23771/check-please-bay-area-begins-its-third-decade-with-four-new-episodes",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> starts its third decade of episodes with four weeks of flavor-packed finds this April! From fermentation-forward bites in San Jose to New Orleans-inspired comfort in Los Gatos and vibrant Thai dishes in Berkeley, the James Beard and Emmy Award-winning series returns with eateries that reflect the region’s dynamic culinary landscape.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the table, local diners take the lead, bringing their personal favorites into the spotlight and making the case for why they’re worth the trip. Conversations unfold around what stands out, what surprises and what keeps people coming back. This season spans a wide range of culinary experiences, from soulful Southern comfort food in Oakland to an immersive, theatrical tasting experience in San Francisco and old-school diner breakfasts in Alameda. Plus, reporter Cecilia Phillips heads to San Francisco’s Chinatown Night Market to take in the flavors, energy and community that define this iconic neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes as season 21 kicks off, \u003cstrong>Thursdays at 7:30 p.m. on KQED 9, starting April 23\u003c/strong>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite — here’s what’s on our plates this season:\u003c/span>\u003c/p>\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/gUxA8k-Krhw'\n title='//www.youtube.com/embed/gUxA8k-Krhw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>April 23\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\"> in downtown \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, boundary-pushing fermentation fuels both the beer and the food with a selection of plant-based favorites from kraut-topped nachos to cashew queso mac.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Los Gatos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy fried chicken and Creole fries, hush puppies drizzled with hot honey before finishing on warm, powdered-sugar-dusted beignets.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> On \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 30\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Berkeley’\u003c/b>\u003cspan style=\"font-weight: 400\">s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai street food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth and sweet roti with roasted coconut to balance out the heat.\u003c/span>\u003c/li>\n\u003cli>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In Old \u003c/span>\u003cb>Oakland’\u003c/b>\u003cspan style=\"font-weight: 400\">s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew and crispy citrus-marinated griot.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Novato\u003c/b>\u003cspan style=\"font-weight: 400\">, locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, and princess cake slices crowned with marzipan roses.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Ole’s Waffle House\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut waffles, crispy bacon and eggs, and hearty Southern fried chicken with mashed potatoes and gravy.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Carlos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu and New Haven style wood-fired pizzas.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, bold flavors shine in dishes like rose rice cakes and spicy beef doenjang stew alongside roasted corn silk tea and Korean iced lattes.\u003c/span>\u003c/li>\n\u003cli>Reporter Cecilia Phillips wraps up the episode at the \u003cb>West Oakland Farmers Market\u003c/b>\u003cspan>, visiting the Oakland Ballers and sampling classic ballpark-style barbecue.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23771/check-please-bay-area-begins-its-third-decade-with-four-new-episodes",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_7989",
"checkplease_3758",
"checkplease_3845",
"checkplease_3763",
"checkplease_3873",
"checkplease_3784",
"checkplease_3750",
"checkplease_3730",
"checkplease_3740",
"checkplease_9210",
"checkplease_3731",
"checkplease_9200",
"checkplease_9451",
"checkplease_3751",
"checkplease_494",
"checkplease_3871",
"checkplease_8600",
"checkplease_3472",
"checkplease_3742",
"checkplease_9452",
"checkplease_9212",
"checkplease_3764",
"checkplease_9211",
"checkplease_3738",
"checkplease_10",
"checkplease_7954",
"checkplease_9209",
"checkplease_3739",
"checkplease_3729",
"checkplease_8964",
"checkplease_3934",
"checkplease_91",
"checkplease_8175",
"checkplease_1477",
"checkplease_7938",
"checkplease_108"
],
"tags": [
"checkplease_8715",
"checkplease_8574",
"checkplease_8776",
"checkplease_8508",
"checkplease_8633",
"checkplease_1368",
"checkplease_9398",
"checkplease_763",
"checkplease_8566",
"checkplease_8821",
"checkplease_8601",
"checkplease_8811",
"checkplease_8509",
"checkplease_8587",
"checkplease_8518",
"checkplease_8568",
"checkplease_8707",
"checkplease_9005",
"checkplease_8703",
"checkplease_9033"
],
"featImg": "checkplease_23772",
"label": "checkplease_9339"
},
"checkplease_23742": {
"type": "posts",
"id": "checkplease_23742",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23742",
"score": null,
"sort": [
1772163012000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-smokin-ds-bbq-rosalind-bakery-taishoken-ramen",
"title": "Check, Please! Bay Area reviews: Smokin' D's BBQ, Rosalind Bakery, Taishoken Ramen",
"publishDate": 1772163012,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Smokin’ D’s BBQ, Rosalind Bakery, Taishoken Ramen | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 16, airs Thursday, February 26, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003cstrong>Smokin’ D’s\u003c/strong> in San Francisco’s Sunset, where Texas-style barbecue meets Mexican and Asian flair. Plates land heavy with signature pulled pork, pork spare ribs, and smoked brisket tucked into fluffy bao — and classic sides like potato salad, all capped off with Banana Brulee Bliss for dessert. From there, it’s down the coast to Pacifica’s \u003cstrong>Rosalind Bakery\u003c/strong>, 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. The episode wraps up in San Mateo at \u003cstrong>Taishoken Ramen\u003c/strong>, where house-made noodles shine in dishes like Tokyo-style aburasoba, spicy tsukemen with rich dipping broth, yuzu shio ramen, and crispy takoyaki, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23743\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23743\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ryan Juan, Alessandra Wood and Candice Meng from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://smokindsbbqsf.com/\">\u003cstrong>Smokin’ D’s BBQ\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.rosalindbakery.com/\">\u003cstrong>Rosalind Bakery\u003c/strong> (Rosalind Bakery)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.taishokenusa.com/san-mateo\">\u003cstrong>Taishoken Ramen \u003c/strong>(San Mateo)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23744\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-2000x2445.jpg\" alt=\"\" width=\"2000\" height=\"2445\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-2000x2445.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-160x196.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-768x939.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-1256x1536.jpg 1256w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-1675x2048.jpg 1675w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.frankfamilyvineyards.com/wine/napa-valley/carneros-chardonnay-2024\">\u003cspan style=\"color: #339966\">\u003cstrong>Frank Family Vineyards 2024 Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, California, $40\u003cbr>\n\u003c/em>This is a winery with a rich legacy. The historic building was home to Larkmead Winery, built in 1884. In the late 1950s, the revered Hanns Kornell began making high-quality sparkling wine on the property, then in 1992, Rich Frank, formerly president of Disney Studios and Paramount Television, acquired the venerable property. Along with his television journalist wife, Leslie, they have taken starring roles in building a brand based on showcasing the best of Napa Valley.\u003c/p>\n\u003cp>Their Chardonnay is consistently one of my top Napa recommendations due to its balance, complexity and elegance. Hailing from the cool-climate Lewis Vineyard in Carneros, it satisfies Chard lovers from those seeking vibrant and fresh versions to those that adore a full-bodied white with ripe fruit, a sultry texture and balanced toasty notes.\u003c/p>\n\u003cp>\u003ca href=\"http://rhysvineyards.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Rhys 2023 Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Cruz Mountains, California, $54\u003cbr>\n\u003c/em>The guiding principle at Rhys Vineyards is, as they say, to capture a sense of “somewhereness” in their estate-focused bottlings. To me, their wines perfectly express the elusive concept of terroir, which I refer to as the “taste of the place in the glass.” Rhys Vineyards’ various versions of Pinot Noir hail from both Mendocino County and the Santa Cruz Mountains. Though wines from this rugged appellation on California’s Central Coast may seem like a discovery, it has long been the birthplace of world-class wines crafted by respected producers such as Ridge and Mount Eden. Rhys Vineyards is the latest star to shine among those wine luminaries crafting wines with vines grown in the high-elevation, coastal-climate vineyards of these ancient mountains.\u003c/p>\n\u003cp>Their 2023 Santa Cruz Mountains Pinot Noir is a heralded vintage and will age gracefully for years, but it is hard not to immediately enjoy its vibrant purity of red fruit married with notes of wild herbs and a sleek, silky texture. For the price, you will not find a better bottle of California Pinot Noir.\u003c/p>\n\u003cp>\u003ca href=\"https://www.brownefamilyvineyards.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Browne Family Vineyards 2023 “On Fox Island” Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Columbia Valley, Washington, $25\u003cbr>\n\u003c/em>Browne Family Vineyards is an innovative and fun family-owned company. They are committed to making great wines at great prices primarily from Washington state. Andrew Browne founded the family-forward company as a tribute to his late grandfather, William Bitner Browne, who was a mentor, veteran and community leader.\u003c/p>\n\u003cp>Their main grape source is the Browne Estate Vineyard in the Spring Valley District of Walla Walla, where the focus is on Bordeaux-style reds and a roster of delicious whites. The wine brands under their umbrella include the whimsical “Do Epic Shit” line celebrating life’s adventurous moments, the charity-led “Forest Project” and numerous more. I’m enamored with their “On Fox Island” Cabernet Sauvignon, which was crafted to highlight the outdoor lifestyle the family leads living on the island. The appealing label depicts a salmon swimming upstream, which is an island highlight. This Cab’s dark-berry fruit flavors are complemented by notes of spice and a velvety texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Artisanal pastries in Pacifica. You could put anything on that sandwich bread and I will eat it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tex-Mex fusion in San Francisco. The best smoked barbecue I’ve ever had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And soupless ramen delights in San Mateo. The noodles were literally falling out of my son’s mouth while he was eating it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area”. -Giddy up. -Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">-Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area”, the show where Bay area residents review and talk about their favorite restaurants. Now we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are design history professor Alessandra Wood, teacher and theater director Ryan Juan, and physical therapist Candice Meng. -Welcome, everyone. -[ All greeting ] Excited to be here. The pitmasters at Ryan’s go-to spot are pushing the limits of classic Texas barbecue, blending it with both Asian and Mexican influences. The payoff? Smoky, fall-off-the-bone meats bursting with cross-cultural flavor. Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tucked away in San Francisco’s Outer Sunset, it’s Smokin’ D’s BBQ. -Yeah! [ Laughs ] -I’ll take a half pound. Oh, my God, look at this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> So good. Number 44. I grew up in San Francisco, which has always been known as a great food city. -For me, I grew up eating barbecue since I’m from Texas, and barbecue is just a way of life.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chu:\u003c/b> When we started this, we just wanted to focus on things that we love to eat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ramirez:\u003c/b> Taking a little Mexican, a little Asian, and a whole lot of Texan and mending them together. Mmm!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ramirez:\u003c/b> So in Texas, we’re known for barbecuing our food low and slow. A lot of salt, a lot of pepper, and a little secret recipe that I can’t divulge. -It’s a little spicy. It’s got a kick. -Fun fact — I don’t even like barbecue, but I sure love a pork bun. -Woman: Oh, my God, look at that. -Woman #2: Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chu:\u003c/b> When we first started dating, I was like, let me bring you somewhere that I love and we’re going to have dim sum. And he had a pork bun and he was like, “Damn, this is good. Can we put brisket inside?” We actually smoke our brisket specifically for the bao. We mix it with a traditional barbecue sauce, so it’s sweet and tangy. The bread to meat ratio is a little bit different than what you would normally find in Chinatown, so you’re getting almost a quarter pound of meat inside.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">-One of the things that incorporates my Mexican influence is the brisket tamale. We house make our masa as well as our salsa roja. You’re looking at my salsa roja maker right here. -Alright, man. -Thank you. I’ll see you later, bro. Appreciate it. We’re very small, so we don’t have a ton of seating. Even though there may be a little bit of a line, we get through it really quickly. You can also order ahead and it’ll be ready for you when you walk in. Nice to meet you. We’re right next to Golden Gate Park. You can walk there easily and have a picnic. I was born in the Sunset. I’m a native kid. What gives us so much pride and joy in this business is the people. We’ve really grown this community of customers. Really, it’s a family. -Came to get some brisky bao.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chu:\u003c/b> We love seeing them day in and day out. Does daddy need to get you your own chips and queso? We really, truly have developed a neighborhood spot, which is exactly what we wanted to do.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">-Alright, Ryan, what is it about this place? I mean, this is a small spot, right? Kind of a lot of takeaway happening. -How did you discover it? -Yeah. So my wife and I, we’ve never seen a Texas barbecue place in the Sunset District. And so we’d gone on a walk by there, and it just smelled fantastic. I’m like, we got to try something from here. So we get there, we get their smoked signature brisket, and the crust on it is amazing. It’s got this amazing spice rub on it. And this is probably the best smoked barbecue I’ve ever had. Did you get the brisket? Did you try the brisket? -Wood: I got a brisket sandwich. -Sbrocco: Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That could be the best of both worlds.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> It was. It was so good because, you know, I was just kind of thinking like, oh, there’s going to be coleslaw on it, but instead of coleslaw, there were pickled onions. -Pickled red onions. -Juan: Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> And so they had this, like, beautiful tartness to them. Like the acidity that you wanted to cut through the brisket without the heaviness of coleslaw. Like, there wasn’t as heavy as you expected. And then pickles, which were great. It was a really nice sandwich. Candice, what was your experience? We ordered the pulled pork sandwich. I can never turn down a pulled pork sandwich. And it was…that brioche. It — Everything about it was so tasty and flavorful. And I thought whatever sauce they used on it didn’t overwhelm the meat. So you really got a good hit of that smokiness. So good, so good. And did you get anything with it like sides or…? We got the cornbread, which was enormous. It was like the size of my head. Oh, yeah, and I was so excited because the cornbread is baked in, like, muffin tins. So all of the bottom of it has this chewy crispiness, which is my favorite. Like, I’m a corner brownie person. So it was like — -I so am! I so am. I don’t let my kids touch the corners.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> Yes, and it was like a sweet cornbread with some jalapeños in it. So you had a little bit of spiciness, -and I loved the chewiness of it. -Yeah. And what did you get? I’m sure you got many dishes. -I did, yeah. -Sbrocco: Start with one. Well, I got a rack of ribs, which were delicious and I would say probably the best ribs I’ve had in the Bay area. They were really beautifully seasoned. They were not, like, fall off the bone, but they were really tender. Yeah, we did get the, uh, the potato salad as a side once. -Did you try that one? -It’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Yeah, yeah. [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So is this one more kind of a little vinegary or…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Yeah, yeah, yeah. Yeah. There’s some egg into it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> It wasn’t like a mayo-y potato salad. It was a little bit fresher. A really good compliment to the meats. What was your second, third, or fourth dish?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>What we also got was the bao… -Sbrocco:\u003c/b> Yeah. -Meng: …with the brisket.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which is really their signature.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Correct. And anything that can sort of fit in the palm of my hand easily I am game for. And it was delicious. I really liked the bake on the bao. I thought it had that really nice milk bun flavor that is very common. And so, the combination, it really, really did make sense. And what else did you have? The Korean cowboy bun, which was also really delicious. It was like spicy. You really could taste the gochujang in it. And so it had this — It left a nice flavor in your mouth wanting you to go back for more. But the bun sort of tamed it a little bit. It’s just a good name. Giddy up. -Yeah. -[ Laughter ] Korean cowboy. I love it. -Alright, Ryan, what about you? Any other dishes? The other thing we did have was the hot link. And that one’s really good. They smoke it perfectly, and then when they give it to you, they cut it up into bite sized pieces already. So it’s ready to go. And it’s hard because, like, when I go to pick it up, I have to stop myself from eating it on the way home. When you said that, I knew that that was going to happen. [ Laughter ] Yeah. Now, did you wash it down with anything? Did you have any drinks or…? Oh, no, we didn’t have any drinks. We — I always just end up getting more meat. But I want to ask you guys if there’s — about the banana brulée bliss. Did you guys happen to try it? Because for my thing, for desserts, like, if it’s too sweet, then it kind of ruins it. -I want something that’s just a little bit sweet. -Sbrocco: right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Because if it’s not too sweet, I’m going to get some later. So, [laughs] I wanna make sure. -But I haven’t had it yet. -No, it’s perfect if it’s not too sweet. You’ve had such intense, you know, savoriness. You want something just to — just a change of flavor, but not too much. And so did you guys happen to try the — -Any room? No. -No room. Yeah. No room after all the barbecue. -Just get more meat. -Sbrocco: Yeah, yeah. Well, it sounds like you all had a great time there. Yeah. And would go back. She’s like, “We go back all the time.” I just want to get the brisky bao. -[ Laughter ] -Alright. If you would like to try Smokin’ D’s BBQ, it’s located on Irving Street in San Francisco. And the average multi-course tab per person without drinks is around $30. At Alessandra’s hip modern bakery, sourdough is the star attraction, forming the base for inventive sandwiches stacked with seasonal produce and chef driven flavors. Located just blocks from the beach in Pacifica, it’s Rosalind Bakery.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">-Rosalind Bakery is a community hub here in Pacifica. It’s art, it’s music, it’s delicious artisan food.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">The first thing that you’re probably going to get hit with is the smell of all of the baked goods coming in and out of the oven, and then you’ll definitely notice the atmosphere and how welcoming it can be.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I started the bakery in 2017, and was at great discontent with my career doing software development. I felt compelled to make a product with my hands. Bread is fascinating. It’s this hub of a wheel of life, of agriculture, art, math, and biology. -Check the pH level of the bread. Usually 4.2 is an ideal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kosoy:\u003c/b> The item that I’m most proud of is the coastside sourdough. We’re about 1,000 feet from the ocean, and it’s always going to be a little bit more humid here, a little bit cooler. And that helps with our fermentation. And it develops that complex flavor in the bread.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I have my hoagie roll, which features semolina and sesame seeds as a flavor combination that I love. -It has such a great texture. -Kosoy: It’s amazing. We’ve developed a separate sourdough culture just for the croissants that has sugar added to it to help with the fermentation in that enriched dough. we’re making savory and sweet danishes, depending upon what ingredients we get from the farmer’s market.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rave:\u003c/b> We have a full espresso bar. We make our own syrups in-house. And all of our coffees are sourced from local roasters. What I hope most people feel like when they’re leaving is, “Man, that place is really cool. I would really like to go back sometime.” -Yeah. -Kosoy: A lot of love and passion in what we’re doing. I’ve dedicated my life to bread.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kosoy:\u003c/b> Rosalind is my temple to bread!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Good job. Nicely done. Alright, Alessandra, this is — It’s not what you expect from a bakery, right? It’s kind of got a party vibe going on. -Absolutely. I go in there and I can’t stop myself from singing whatever songs they have blasting. Or sometimes it’s live music. -It’s just fun. Good energy. -Sbrocco: Yeah. One of my favorite things there is anything made on their hoagie bread. So the Rosalind hoagie, it’s this Italian hoagie. Just amazing. For anybody who’s an East Coaster, you know what a hoagie is. Like a big, long sub sandwich. That bread is so iconic to the East Coast. It’s soft on the inside. It has a light crust. It’s peppered in sesame seeds, but it has this really chewy texture. And then it’s filled with Italian meats, sharp provolone cheese, some nice, like, radicchio or red leaf lettuce to kind of elevate it a little bit. And then this Calabrian chili mayo, which gives it a touch of spice that’s like, you know, you just want to eat the whole thing. You’ve got everything in one spot. -Yes. -Sbrocco: Alright. What about you? What did you order, Ryan? So we got the con patate pizza. And it was baked on this, the most perfect focaccia bread ever. The focaccia was so soft and pillowy. And on the top, they had perfectly seasoned potatoes and the cheese. And they cooked it such that it had, like, a slight char to it at the top. It gives that extra flavor to it. It was just amazing. And it was a big piece, too. And so it’s like my wife and I could split that and like, okay. The only thing was, I wish I could take it home and warm it up so I could have it nice and hot. But I had to eat it right then and there. It was just so perfect. We’d gotten the breakfast sando as well, and in that it has, like, the egg, it has — We actually added mortadella. And what I love about that was they pan fried the mortadella a little bit. So it’s almost like bacon. -Wow. -Put bacon in anything, I’m all game. [ Laughs ] But then with that spicy sauce on it, I’m like, oh, my gosh. -That sandwich bread, that is what I’m most obsessed about at Rosalind Bakery. You could put anything on that sandwich bread and I will eat it. Ironically, my favorite thing there was the turkey sandwich because my son got it, and the turkey was moist and tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which doesn’t always happen.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Exactly. Right. A lot of turkey deli meat can be very dry, but that with the bread and whatever that dijonnaise that they put on it with the cheese, I mean, it was so good. -Any pastries or things you want to talk about? The cinnamon roll. That is — First of all, it’s huge. It’s like the size of my head. And it has sourdough in it. So you have, like, this sourdough feel to it filled with cinnamon and sugar. So the sugar caramelizes on the bottom. And then it has that classic cream cheese icing. But it’s huge. And it is — -So it’s a shareable item? -It’s shareable. I will eat it for a couple days with my kids. They will cry if they’re out of stock. When we get to the bakery and there are no cinnamon rolls, they literally will cry. They’re 3 and 5, so they’re allowed. They’re allowed. Okay. And then when we eat it all up, there may be tears, too, so… They’re like, “Oh, we wanted more.” -Sbrocco: Did you get any pastries? -We did. We got chocolate chip cookies. Because you can’t really ever go wrong with a chocolate chip cookie. And I think we got two and they were gone within about 30 seconds with eight hands between the family of four digging into the paper bag. And they were flavorful and thick and just so sweet and so delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what else did you get? The olive oil cake. It’s a lemon poppy seed olive oil cake. And it’s vegan, actually. But you wouldn’t know. It is beautifully baked with these very crispy, chewy edges, which I love. People will request, and I’ve heard this. I always request a corner piece. I’ve heard others request a middle piece. But the edges get really brown and chewy, and it’s sweet, but it’s not overly sweet. You eat it and you have yourself wondering, like, how is this vegan? What’s in here? But olive oil cakes are so moist in general. It is so moist. Yeah, it’s moist and it feels a little bit decadent, but it’s just, like, really easy to eat. -Juan: Yeah. -Yeah, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> We got the chocolate almond croissant. And I love chocolate, my wife loves almond stuff. -So this was the — -Sbrocco: No brainer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> …thing made for us. So… [ Laughs ] But we had it, and we took a bite into it. It has, like, this powdered sugar thing on top of it. They don’t skimp. They have a lot of almonds on it, and there’s a lot of chocolate filling on the inside. And we bit into it, and I was like, oh, this is so good. We split it in half, and I told my wife, I’m like, “You should have gotten two of these and then get a third one for you.”\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">It was so good. I had a mocha, and I’m very sensitive to caffeine. And so if I have a little, like, I’m ready to go. This was — The mocha was a double shot of espresso. Wow. You must have been flying. Yeah. [ Laughs ] But it actually helped, because we’re having all this bread and all these carbohydrates. And the mocha kept us awake. And so I was ready to go. For me, cappuccino all the way. It’s my favorite thing to order from there, but it’s always, yeah, beautifully crafted, perfect foam. I like a good, strong coffee. So it’s, for me, perfect. Yeah. You know, I really had a nice time. Just, like, looking at all the merch in the store, and, yeah, it was very Pacifica. Like, I definitely got that beach, you know, relaxed beach vibe. My — Actually, my own sourdough baby at home is from Rosalind, so yeah, I got my sourdough starter from them. -Wait, they do that? -Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> [ Laughs ] Okay. [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’ve just given away —\u003c/p>\n\u003cp class=\"p1\">[ Overlapping chatter ]\u003c/p>\n\u003cp class=\"p1\">Rosalind’s going to be cursing you. -[ Laughter ] -Yeah. Alright. I’ve had it for a few years, so I don’t know if they still do it. Alright. If you would like to try Rosalind Bakery, it’s located in the Manor Plaza in Pacifica. The average multicourse tab per person without drinks is around $20. Candice’s pick is the first US location for an iconic Tokyo-based ramen shop. Fresh, house-made noodles, broth simmered for hours, and layers of savory umami keep her whole family happily slurping to the last drop. Located in downtown San Mateo, it’s Taishoken Ramen.\u003c/p>\n\u003cp class=\"p1\">[ Speaking in Japanese ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sakaguchi:\u003c/b> Our restaurant is called Taishoken. We serve ramen and we are known as the birthplace of Tsukemen. Tsukemen means dipping noodle in Japanese. We serve noodle and hot broth separately. My grandfather and his cousin started Taishoken in 1951 Tokyo.\u003c/p>\n\u003cp class=\"p1\">[ Speaking in Japanese ]\u003c/p>\n\u003cp class=\"p1\">I really want to make my own noodle because the noodles is very important for texture and flavor. I brought special noodle machine from Japan, and we make noodle every single day in-house. Our main broth is tonkotsu broth. We cook over 24 hours. It makes broth very rich. First bite, just pick up some noodles and eat it to feel the flavor. And next, you just dip into the broth and slurp. It tastes really good. When I see the customer dump the dipping broth to the noodle, I was like, ah! But it’s been seven years, so I think they’re getting to know how to eat tsukemen.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I want to make customers happy, so I think the portion is kind of big. [ Chuckles ] My grandfather passed away, but I believe we carry on the legacy for making guests happy.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Alright, Candice, this kind of feels like a slice of Tokyo, huh? I have never been to Tokyo, but I’d like to think that by going to Taishoken, I have an opportunity to experience it. -Sbrocco: Yeah. -Meng: And, you know, sometimes I don’t necessarily want a really hot broth of ramen, especially on, like, a summer day. And when I saw the menu and they had a soupless-based ramen, the Tokyo Classic Aburasoba, it is delicious. It comes with this beautiful egg yolk on top. And underneath you have your pork char siu, your bamboo, your green onions, the noodles. But to me, what really brought it to that next level is this little cup of vinegar on the side. And you pour it on and you mix it in and it cuts through that richness. -That was it, I was hooked. -[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have, Alessandra? So we had a few things, but one of my favorites was what my kids ordered, the yuzu shio ramen. And first of all, I have to tell you, when we sat down, they brought special cups for my kids who are 3 and 5, and they brought special utensils and bowls for them. So immediately they invited them to be really prestigious guests at the table, which was so special for them. So they got that ramen. They loved it. It was this vegetable ramen. It had a really beautiful clear, but earthy kind of herby broth. There was a piece of fried tofu that sucked up the broth so perfectly. And then there were herbs on top of it. It was just really nice and light, and like, the noodles were literally falling out of my son’s mouth while he was eating it, like, okay, this is good. I was putting some in my dish. We were all eating it. I was going to say, 3- and 5-year-olds, you know, -I would imagine. -Yes. Yeah, they loved it and they felt like -they were part of the party. -Yeah. Yeah. And what other dish did you have? We had the tsukemen, the spicy tsukemen, which was a soupless ramen. -It has a dipping sauce. -Meng: Dipping ramen. Yes, and so you had this beautiful noodle, and those were buckwheat noodles. So they were, like, a little thicker, chewier, but really delicious and hearty. And then the dipping sauce was almost like a gravy. Like, this spicy gravy that you put the noodles in. There were two types of pork. And everything just melded together to have a really beautiful, hearty dish that was not soup. You know, it’s was, like, different. You’re like, oh, I’m going for ramen, but it’s not soup. You don’t have to dip it if you didn’t want to. You could just go for the noodle.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. What about you? So I got to say, when I first heard about this place, my wife and I had actually been there before. -Oh, really? -And it was — We didn’t have our best experience -eating there the first time. -Okay. But then I got to tell you, as a teacher, I always tell my kids, you can’t change what happens to you, but you can always change how you feel about it. -Yeah. -So we went there a second time. So much better. It was so good. I’m glad you recommended it. It was given a second chance. They could redeem themselves. Exactly. Exactly. It was so good. We got the Niku spicy ramen. I love spicy food, I love it. I can tell it’s spicy enough if it looks like I took a shower with my clothes on after. -I was just dripping. -Sbrocco: Sweating a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> But it was so good. It was a good spice level, a lot of heat to it. And then we got it with also the sand storm calamari appetizer. -Have you had that one yet? -Meng: Yes, that Koji ranch. -Juan: Mmm. Oh, yeah. -Meng: It is — I don’t know what is in it. -And the calamari is thick. -Juan: Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> There are big chunks of calamari and the — Oh, the fry is so good. It’s not heavy and greasy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> It’s perfect, yeah. There’s, like the pepper to it, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Yes. And it’s not that spicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Yeah, yeah, yeah, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dish you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> One of the other appetizers that we got was the cucumber green chili miso. -Mmm. -Juan: They have the sauce they put it on top of it. Makes it just a little bit spicy. There’s a little heat to it. It has this perfect crunch because they cut it up nice and fresh. It’s the perfect compliment, like, as you’re having all this broth and super spicy stuff. Have a little bite of the crunch there to cool it down. Cleanse the palate. Yeah. I think the takoyaki, it’s like little balls with octopus in them. The fry on the outside of it is not heavy. The inside is so flavorful. I don’t know how you make it, but it tasted like a creamy, savory mashed potato, I think that’s what it is, mixed in with little bits of, like, tender octopus. And then the okonomiyaki sauce really just tie it all together. We had had takoyaki, my wife and I had it in Osaka, and it was the closest we’ve had it. Like having it there, so… -It’s very authentic. -Yeah, yeah, yeah. -Absolutely. -Yeah. I also got the hiyayakko, which is a cold tofu dish. It comes with a huge pile of fried anchovies on top and red onions, with a ponzu sauce. And the tofu is firm and it’s got a great texture to it. It doesn’t, like, fall apart in your mouth like some tofus. -It is so good. -Any drinks to talk about? I didn’t have any drinks. I just drank more broth. -Sbrocco: Yeah. -[ Laughter ] I didn’t have any other drinks. -And I’m driving, so. -Sbrocco: Yeah. I think on a recent cold day, we got the hot sake. And that was really nice. They only have one kind of hot sake on the menu. -Sbrocco: Nice and warming. -Meng: Yeah, it was really good. And, you know, my kids, they always love the Shirley Temple. -Juan: Oh, yeah. [ Laughs ] -[ Overlapping chatter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> They make a little Shirley Temple there, so… -Sbrocco: That’s cute. -Meng: You can get that for your kids.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> We haven’t graduated to that yet. Want to get them eating without their hands. Alright. Was this affordable? I mean, you’ve gone quite a few times. Yeah, we go to Taishoken… At one point, I think my husband was taking them weekly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Oh. Yeah. Any time there’s talk of ramen, it’s always Taishoken. -Juan: Yeah. -Sbrocco: That’s great. And you guys will be back it sounds like. -Oh, absolutely. -Oh, yeah. Oh, yeah. -Bring me with you. -[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Nobody ever brings me. If you would like to try Taishoken Ramen, it’s located on East 4th Avenue in San Mateo, and the average multicourse tab per person without drinks is around $30. Looking for more Bay area bites you’ve just got to try? -[ Laughs ] -Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fantastic guests on this week’s show, Ryan Juan, who raves about the brisky baos at Smokin D’s BBQ in San Francisco, Alessandra Wood, who finds her own slice of carb heaven at Rosalind Bakery in Pacifica, and Candice Meng, who savors the aburasoba at Taishoken Ramen in San Mateo. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area”. I’m Leslie Sbrocco, and I’ll see you then. Cheers, everybody.\u003c/p>\n\u003cp class=\"p1\">[ All cheering ]\u003c/p>\n\u003cp class=\"p1\">You were fabulous, fabulous, fabulous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Whoo! I never know the perfect noodle because we try to make better noodle every single day. We have flour and water, salt. And also, we put the buckwheat. We try to adjust water ratio in different seasons. So it’s been improved over 70 years. But it’s fun.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">[ Speaking in Japanese ]\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1772161268,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 5933
},
"headData": {
"title": "Check, Please! Bay Area reviews: Smokin' D's BBQ, Rosalind Bakery, Taishoken Ramen | KQED",
"description": "Bay Area locals try Tex-Mex Asian fusion barbecue in San Francisco, delectable bakes in Pacifica and soupless ramen in San Mateo.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area locals try Tex-Mex Asian fusion barbecue in San Francisco, delectable bakes in Pacifica and soupless ramen in San Mateo.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Smokin' D's BBQ, Rosalind Bakery, Taishoken Ramen",
"datePublished": "2026-02-26T19:30:12-08:00",
"dateModified": "2026-02-26T19:01:08-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3750,
"slug": "cuisine",
"name": "cuisine"
},
"videoEmbed": "https://www.youtube.com/watch?v=bWON5UwZrJE",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23742/check-please-bay-area-reviews-smokin-ds-bbq-rosalind-bakery-taishoken-ramen",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 16, airs Thursday, February 26, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003cstrong>Smokin’ D’s\u003c/strong> in San Francisco’s Sunset, where Texas-style barbecue meets Mexican and Asian flair. Plates land heavy with signature pulled pork, pork spare ribs, and smoked brisket tucked into fluffy bao — and classic sides like potato salad, all capped off with Banana Brulee Bliss for dessert. From there, it’s down the coast to Pacifica’s \u003cstrong>Rosalind Bakery\u003c/strong>, 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. The episode wraps up in San Mateo at \u003cstrong>Taishoken Ramen\u003c/strong>, where house-made noodles shine in dishes like Tokyo-style aburasoba, spicy tsukemen with rich dipping broth, yuzu shio ramen, and crispy takoyaki, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23743\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23743\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ryan Juan, Alessandra Wood and Candice Meng from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://smokindsbbqsf.com/\">\u003cstrong>Smokin’ D’s BBQ\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.rosalindbakery.com/\">\u003cstrong>Rosalind Bakery\u003c/strong> (Rosalind Bakery)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.taishokenusa.com/san-mateo\">\u003cstrong>Taishoken Ramen \u003c/strong>(San Mateo)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23744\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-2000x2445.jpg\" alt=\"\" width=\"2000\" height=\"2445\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-2000x2445.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-160x196.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-768x939.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-1256x1536.jpg 1256w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-1675x2048.jpg 1675w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.frankfamilyvineyards.com/wine/napa-valley/carneros-chardonnay-2024\">\u003cspan style=\"color: #339966\">\u003cstrong>Frank Family Vineyards 2024 Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, California, $40\u003cbr>\n\u003c/em>This is a winery with a rich legacy. The historic building was home to Larkmead Winery, built in 1884. In the late 1950s, the revered Hanns Kornell began making high-quality sparkling wine on the property, then in 1992, Rich Frank, formerly president of Disney Studios and Paramount Television, acquired the venerable property. Along with his television journalist wife, Leslie, they have taken starring roles in building a brand based on showcasing the best of Napa Valley.\u003c/p>\n\u003cp>Their Chardonnay is consistently one of my top Napa recommendations due to its balance, complexity and elegance. Hailing from the cool-climate Lewis Vineyard in Carneros, it satisfies Chard lovers from those seeking vibrant and fresh versions to those that adore a full-bodied white with ripe fruit, a sultry texture and balanced toasty notes.\u003c/p>\n\u003cp>\u003ca href=\"http://rhysvineyards.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Rhys 2023 Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Cruz Mountains, California, $54\u003cbr>\n\u003c/em>The guiding principle at Rhys Vineyards is, as they say, to capture a sense of “somewhereness” in their estate-focused bottlings. To me, their wines perfectly express the elusive concept of terroir, which I refer to as the “taste of the place in the glass.” Rhys Vineyards’ various versions of Pinot Noir hail from both Mendocino County and the Santa Cruz Mountains. Though wines from this rugged appellation on California’s Central Coast may seem like a discovery, it has long been the birthplace of world-class wines crafted by respected producers such as Ridge and Mount Eden. Rhys Vineyards is the latest star to shine among those wine luminaries crafting wines with vines grown in the high-elevation, coastal-climate vineyards of these ancient mountains.\u003c/p>\n\u003cp>Their 2023 Santa Cruz Mountains Pinot Noir is a heralded vintage and will age gracefully for years, but it is hard not to immediately enjoy its vibrant purity of red fruit married with notes of wild herbs and a sleek, silky texture. For the price, you will not find a better bottle of California Pinot Noir.\u003c/p>\n\u003cp>\u003ca href=\"https://www.brownefamilyvineyards.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Browne Family Vineyards 2023 “On Fox Island” Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Columbia Valley, Washington, $25\u003cbr>\n\u003c/em>Browne Family Vineyards is an innovative and fun family-owned company. They are committed to making great wines at great prices primarily from Washington state. Andrew Browne founded the family-forward company as a tribute to his late grandfather, William Bitner Browne, who was a mentor, veteran and community leader.\u003c/p>\n\u003cp>Their main grape source is the Browne Estate Vineyard in the Spring Valley District of Walla Walla, where the focus is on Bordeaux-style reds and a roster of delicious whites. The wine brands under their umbrella include the whimsical “Do Epic Shit” line celebrating life’s adventurous moments, the charity-led “Forest Project” and numerous more. I’m enamored with their “On Fox Island” Cabernet Sauvignon, which was crafted to highlight the outdoor lifestyle the family leads living on the island. The appealing label depicts a salmon swimming upstream, which is an island highlight. This Cab’s dark-berry fruit flavors are complemented by notes of spice and a velvety texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Artisanal pastries in Pacifica. You could put anything on that sandwich bread and I will eat it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tex-Mex fusion in San Francisco. The best smoked barbecue I’ve ever had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And soupless ramen delights in San Mateo. The noodles were literally falling out of my son’s mouth while he was eating it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area”. -Giddy up. -Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">-Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area”, the show where Bay area residents review and talk about their favorite restaurants. Now we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are design history professor Alessandra Wood, teacher and theater director Ryan Juan, and physical therapist Candice Meng. -Welcome, everyone. -[ All greeting ] Excited to be here. The pitmasters at Ryan’s go-to spot are pushing the limits of classic Texas barbecue, blending it with both Asian and Mexican influences. The payoff? Smoky, fall-off-the-bone meats bursting with cross-cultural flavor. Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tucked away in San Francisco’s Outer Sunset, it’s Smokin’ D’s BBQ. -Yeah! [ Laughs ] -I’ll take a half pound. Oh, my God, look at this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> So good. Number 44. I grew up in San Francisco, which has always been known as a great food city. -For me, I grew up eating barbecue since I’m from Texas, and barbecue is just a way of life.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chu:\u003c/b> When we started this, we just wanted to focus on things that we love to eat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ramirez:\u003c/b> Taking a little Mexican, a little Asian, and a whole lot of Texan and mending them together. Mmm!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ramirez:\u003c/b> So in Texas, we’re known for barbecuing our food low and slow. A lot of salt, a lot of pepper, and a little secret recipe that I can’t divulge. -It’s a little spicy. It’s got a kick. -Fun fact — I don’t even like barbecue, but I sure love a pork bun. -Woman: Oh, my God, look at that. -Woman #2: Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chu:\u003c/b> When we first started dating, I was like, let me bring you somewhere that I love and we’re going to have dim sum. And he had a pork bun and he was like, “Damn, this is good. Can we put brisket inside?” We actually smoke our brisket specifically for the bao. We mix it with a traditional barbecue sauce, so it’s sweet and tangy. The bread to meat ratio is a little bit different than what you would normally find in Chinatown, so you’re getting almost a quarter pound of meat inside.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">-One of the things that incorporates my Mexican influence is the brisket tamale. We house make our masa as well as our salsa roja. You’re looking at my salsa roja maker right here. -Alright, man. -Thank you. I’ll see you later, bro. Appreciate it. We’re very small, so we don’t have a ton of seating. Even though there may be a little bit of a line, we get through it really quickly. You can also order ahead and it’ll be ready for you when you walk in. Nice to meet you. We’re right next to Golden Gate Park. You can walk there easily and have a picnic. I was born in the Sunset. I’m a native kid. What gives us so much pride and joy in this business is the people. We’ve really grown this community of customers. Really, it’s a family. -Came to get some brisky bao.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chu:\u003c/b> We love seeing them day in and day out. Does daddy need to get you your own chips and queso? We really, truly have developed a neighborhood spot, which is exactly what we wanted to do.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">-Alright, Ryan, what is it about this place? I mean, this is a small spot, right? Kind of a lot of takeaway happening. -How did you discover it? -Yeah. So my wife and I, we’ve never seen a Texas barbecue place in the Sunset District. And so we’d gone on a walk by there, and it just smelled fantastic. I’m like, we got to try something from here. So we get there, we get their smoked signature brisket, and the crust on it is amazing. It’s got this amazing spice rub on it. And this is probably the best smoked barbecue I’ve ever had. Did you get the brisket? Did you try the brisket? -Wood: I got a brisket sandwich. -Sbrocco: Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That could be the best of both worlds.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> It was. It was so good because, you know, I was just kind of thinking like, oh, there’s going to be coleslaw on it, but instead of coleslaw, there were pickled onions. -Pickled red onions. -Juan: Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> And so they had this, like, beautiful tartness to them. Like the acidity that you wanted to cut through the brisket without the heaviness of coleslaw. Like, there wasn’t as heavy as you expected. And then pickles, which were great. It was a really nice sandwich. Candice, what was your experience? We ordered the pulled pork sandwich. I can never turn down a pulled pork sandwich. And it was…that brioche. It — Everything about it was so tasty and flavorful. And I thought whatever sauce they used on it didn’t overwhelm the meat. So you really got a good hit of that smokiness. So good, so good. And did you get anything with it like sides or…? We got the cornbread, which was enormous. It was like the size of my head. Oh, yeah, and I was so excited because the cornbread is baked in, like, muffin tins. So all of the bottom of it has this chewy crispiness, which is my favorite. Like, I’m a corner brownie person. So it was like — -I so am! I so am. I don’t let my kids touch the corners.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> Yes, and it was like a sweet cornbread with some jalapeños in it. So you had a little bit of spiciness, -and I loved the chewiness of it. -Yeah. And what did you get? I’m sure you got many dishes. -I did, yeah. -Sbrocco: Start with one. Well, I got a rack of ribs, which were delicious and I would say probably the best ribs I’ve had in the Bay area. They were really beautifully seasoned. They were not, like, fall off the bone, but they were really tender. Yeah, we did get the, uh, the potato salad as a side once. -Did you try that one? -It’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Yeah, yeah. [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So is this one more kind of a little vinegary or…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Yeah, yeah, yeah. Yeah. There’s some egg into it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> It wasn’t like a mayo-y potato salad. It was a little bit fresher. A really good compliment to the meats. What was your second, third, or fourth dish?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>What we also got was the bao… -Sbrocco:\u003c/b> Yeah. -Meng: …with the brisket.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which is really their signature.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Correct. And anything that can sort of fit in the palm of my hand easily I am game for. And it was delicious. I really liked the bake on the bao. I thought it had that really nice milk bun flavor that is very common. And so, the combination, it really, really did make sense. And what else did you have? The Korean cowboy bun, which was also really delicious. It was like spicy. You really could taste the gochujang in it. And so it had this — It left a nice flavor in your mouth wanting you to go back for more. But the bun sort of tamed it a little bit. It’s just a good name. Giddy up. -Yeah. -[ Laughter ] Korean cowboy. I love it. -Alright, Ryan, what about you? Any other dishes? The other thing we did have was the hot link. And that one’s really good. They smoke it perfectly, and then when they give it to you, they cut it up into bite sized pieces already. So it’s ready to go. And it’s hard because, like, when I go to pick it up, I have to stop myself from eating it on the way home. When you said that, I knew that that was going to happen. [ Laughter ] Yeah. Now, did you wash it down with anything? Did you have any drinks or…? Oh, no, we didn’t have any drinks. We — I always just end up getting more meat. But I want to ask you guys if there’s — about the banana brulée bliss. Did you guys happen to try it? Because for my thing, for desserts, like, if it’s too sweet, then it kind of ruins it. -I want something that’s just a little bit sweet. -Sbrocco: right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Because if it’s not too sweet, I’m going to get some later. So, [laughs] I wanna make sure. -But I haven’t had it yet. -No, it’s perfect if it’s not too sweet. You’ve had such intense, you know, savoriness. You want something just to — just a change of flavor, but not too much. And so did you guys happen to try the — -Any room? No. -No room. Yeah. No room after all the barbecue. -Just get more meat. -Sbrocco: Yeah, yeah. Well, it sounds like you all had a great time there. Yeah. And would go back. She’s like, “We go back all the time.” I just want to get the brisky bao. -[ Laughter ] -Alright. If you would like to try Smokin’ D’s BBQ, it’s located on Irving Street in San Francisco. And the average multi-course tab per person without drinks is around $30. At Alessandra’s hip modern bakery, sourdough is the star attraction, forming the base for inventive sandwiches stacked with seasonal produce and chef driven flavors. Located just blocks from the beach in Pacifica, it’s Rosalind Bakery.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">-Rosalind Bakery is a community hub here in Pacifica. It’s art, it’s music, it’s delicious artisan food.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">The first thing that you’re probably going to get hit with is the smell of all of the baked goods coming in and out of the oven, and then you’ll definitely notice the atmosphere and how welcoming it can be.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I started the bakery in 2017, and was at great discontent with my career doing software development. I felt compelled to make a product with my hands. Bread is fascinating. It’s this hub of a wheel of life, of agriculture, art, math, and biology. -Check the pH level of the bread. Usually 4.2 is an ideal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kosoy:\u003c/b> The item that I’m most proud of is the coastside sourdough. We’re about 1,000 feet from the ocean, and it’s always going to be a little bit more humid here, a little bit cooler. And that helps with our fermentation. And it develops that complex flavor in the bread.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I have my hoagie roll, which features semolina and sesame seeds as a flavor combination that I love. -It has such a great texture. -Kosoy: It’s amazing. We’ve developed a separate sourdough culture just for the croissants that has sugar added to it to help with the fermentation in that enriched dough. we’re making savory and sweet danishes, depending upon what ingredients we get from the farmer’s market.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rave:\u003c/b> We have a full espresso bar. We make our own syrups in-house. And all of our coffees are sourced from local roasters. What I hope most people feel like when they’re leaving is, “Man, that place is really cool. I would really like to go back sometime.” -Yeah. -Kosoy: A lot of love and passion in what we’re doing. I’ve dedicated my life to bread.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kosoy:\u003c/b> Rosalind is my temple to bread!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Good job. Nicely done. Alright, Alessandra, this is — It’s not what you expect from a bakery, right? It’s kind of got a party vibe going on. -Absolutely. I go in there and I can’t stop myself from singing whatever songs they have blasting. Or sometimes it’s live music. -It’s just fun. Good energy. -Sbrocco: Yeah. One of my favorite things there is anything made on their hoagie bread. So the Rosalind hoagie, it’s this Italian hoagie. Just amazing. For anybody who’s an East Coaster, you know what a hoagie is. Like a big, long sub sandwich. That bread is so iconic to the East Coast. It’s soft on the inside. It has a light crust. It’s peppered in sesame seeds, but it has this really chewy texture. And then it’s filled with Italian meats, sharp provolone cheese, some nice, like, radicchio or red leaf lettuce to kind of elevate it a little bit. And then this Calabrian chili mayo, which gives it a touch of spice that’s like, you know, you just want to eat the whole thing. You’ve got everything in one spot. -Yes. -Sbrocco: Alright. What about you? What did you order, Ryan? So we got the con patate pizza. And it was baked on this, the most perfect focaccia bread ever. The focaccia was so soft and pillowy. And on the top, they had perfectly seasoned potatoes and the cheese. And they cooked it such that it had, like, a slight char to it at the top. It gives that extra flavor to it. It was just amazing. And it was a big piece, too. And so it’s like my wife and I could split that and like, okay. The only thing was, I wish I could take it home and warm it up so I could have it nice and hot. But I had to eat it right then and there. It was just so perfect. We’d gotten the breakfast sando as well, and in that it has, like, the egg, it has — We actually added mortadella. And what I love about that was they pan fried the mortadella a little bit. So it’s almost like bacon. -Wow. -Put bacon in anything, I’m all game. [ Laughs ] But then with that spicy sauce on it, I’m like, oh, my gosh. -That sandwich bread, that is what I’m most obsessed about at Rosalind Bakery. You could put anything on that sandwich bread and I will eat it. Ironically, my favorite thing there was the turkey sandwich because my son got it, and the turkey was moist and tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which doesn’t always happen.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Exactly. Right. A lot of turkey deli meat can be very dry, but that with the bread and whatever that dijonnaise that they put on it with the cheese, I mean, it was so good. -Any pastries or things you want to talk about? The cinnamon roll. That is — First of all, it’s huge. It’s like the size of my head. And it has sourdough in it. So you have, like, this sourdough feel to it filled with cinnamon and sugar. So the sugar caramelizes on the bottom. And then it has that classic cream cheese icing. But it’s huge. And it is — -So it’s a shareable item? -It’s shareable. I will eat it for a couple days with my kids. They will cry if they’re out of stock. When we get to the bakery and there are no cinnamon rolls, they literally will cry. They’re 3 and 5, so they’re allowed. They’re allowed. Okay. And then when we eat it all up, there may be tears, too, so… They’re like, “Oh, we wanted more.” -Sbrocco: Did you get any pastries? -We did. We got chocolate chip cookies. Because you can’t really ever go wrong with a chocolate chip cookie. And I think we got two and they were gone within about 30 seconds with eight hands between the family of four digging into the paper bag. And they were flavorful and thick and just so sweet and so delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what else did you get? The olive oil cake. It’s a lemon poppy seed olive oil cake. And it’s vegan, actually. But you wouldn’t know. It is beautifully baked with these very crispy, chewy edges, which I love. People will request, and I’ve heard this. I always request a corner piece. I’ve heard others request a middle piece. But the edges get really brown and chewy, and it’s sweet, but it’s not overly sweet. You eat it and you have yourself wondering, like, how is this vegan? What’s in here? But olive oil cakes are so moist in general. It is so moist. Yeah, it’s moist and it feels a little bit decadent, but it’s just, like, really easy to eat. -Juan: Yeah. -Yeah, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> We got the chocolate almond croissant. And I love chocolate, my wife loves almond stuff. -So this was the — -Sbrocco: No brainer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> …thing made for us. So… [ Laughs ] But we had it, and we took a bite into it. It has, like, this powdered sugar thing on top of it. They don’t skimp. They have a lot of almonds on it, and there’s a lot of chocolate filling on the inside. And we bit into it, and I was like, oh, this is so good. We split it in half, and I told my wife, I’m like, “You should have gotten two of these and then get a third one for you.”\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">It was so good. I had a mocha, and I’m very sensitive to caffeine. And so if I have a little, like, I’m ready to go. This was — The mocha was a double shot of espresso. Wow. You must have been flying. Yeah. [ Laughs ] But it actually helped, because we’re having all this bread and all these carbohydrates. And the mocha kept us awake. And so I was ready to go. For me, cappuccino all the way. It’s my favorite thing to order from there, but it’s always, yeah, beautifully crafted, perfect foam. I like a good, strong coffee. So it’s, for me, perfect. Yeah. You know, I really had a nice time. Just, like, looking at all the merch in the store, and, yeah, it was very Pacifica. Like, I definitely got that beach, you know, relaxed beach vibe. My — Actually, my own sourdough baby at home is from Rosalind, so yeah, I got my sourdough starter from them. -Wait, they do that? -Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> [ Laughs ] Okay. [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’ve just given away —\u003c/p>\n\u003cp class=\"p1\">[ Overlapping chatter ]\u003c/p>\n\u003cp class=\"p1\">Rosalind’s going to be cursing you. -[ Laughter ] -Yeah. Alright. I’ve had it for a few years, so I don’t know if they still do it. Alright. If you would like to try Rosalind Bakery, it’s located in the Manor Plaza in Pacifica. The average multicourse tab per person without drinks is around $20. Candice’s pick is the first US location for an iconic Tokyo-based ramen shop. Fresh, house-made noodles, broth simmered for hours, and layers of savory umami keep her whole family happily slurping to the last drop. Located in downtown San Mateo, it’s Taishoken Ramen.\u003c/p>\n\u003cp class=\"p1\">[ Speaking in Japanese ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sakaguchi:\u003c/b> Our restaurant is called Taishoken. We serve ramen and we are known as the birthplace of Tsukemen. Tsukemen means dipping noodle in Japanese. We serve noodle and hot broth separately. My grandfather and his cousin started Taishoken in 1951 Tokyo.\u003c/p>\n\u003cp class=\"p1\">[ Speaking in Japanese ]\u003c/p>\n\u003cp class=\"p1\">I really want to make my own noodle because the noodles is very important for texture and flavor. I brought special noodle machine from Japan, and we make noodle every single day in-house. Our main broth is tonkotsu broth. We cook over 24 hours. It makes broth very rich. First bite, just pick up some noodles and eat it to feel the flavor. And next, you just dip into the broth and slurp. It tastes really good. When I see the customer dump the dipping broth to the noodle, I was like, ah! But it’s been seven years, so I think they’re getting to know how to eat tsukemen.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I want to make customers happy, so I think the portion is kind of big. [ Chuckles ] My grandfather passed away, but I believe we carry on the legacy for making guests happy.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Alright, Candice, this kind of feels like a slice of Tokyo, huh? I have never been to Tokyo, but I’d like to think that by going to Taishoken, I have an opportunity to experience it. -Sbrocco: Yeah. -Meng: And, you know, sometimes I don’t necessarily want a really hot broth of ramen, especially on, like, a summer day. And when I saw the menu and they had a soupless-based ramen, the Tokyo Classic Aburasoba, it is delicious. It comes with this beautiful egg yolk on top. And underneath you have your pork char siu, your bamboo, your green onions, the noodles. But to me, what really brought it to that next level is this little cup of vinegar on the side. And you pour it on and you mix it in and it cuts through that richness. -That was it, I was hooked. -[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have, Alessandra? So we had a few things, but one of my favorites was what my kids ordered, the yuzu shio ramen. And first of all, I have to tell you, when we sat down, they brought special cups for my kids who are 3 and 5, and they brought special utensils and bowls for them. So immediately they invited them to be really prestigious guests at the table, which was so special for them. So they got that ramen. They loved it. It was this vegetable ramen. It had a really beautiful clear, but earthy kind of herby broth. There was a piece of fried tofu that sucked up the broth so perfectly. And then there were herbs on top of it. It was just really nice and light, and like, the noodles were literally falling out of my son’s mouth while he was eating it, like, okay, this is good. I was putting some in my dish. We were all eating it. I was going to say, 3- and 5-year-olds, you know, -I would imagine. -Yes. Yeah, they loved it and they felt like -they were part of the party. -Yeah. Yeah. And what other dish did you have? We had the tsukemen, the spicy tsukemen, which was a soupless ramen. -It has a dipping sauce. -Meng: Dipping ramen. Yes, and so you had this beautiful noodle, and those were buckwheat noodles. So they were, like, a little thicker, chewier, but really delicious and hearty. And then the dipping sauce was almost like a gravy. Like, this spicy gravy that you put the noodles in. There were two types of pork. And everything just melded together to have a really beautiful, hearty dish that was not soup. You know, it’s was, like, different. You’re like, oh, I’m going for ramen, but it’s not soup. You don’t have to dip it if you didn’t want to. You could just go for the noodle.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. What about you? So I got to say, when I first heard about this place, my wife and I had actually been there before. -Oh, really? -And it was — We didn’t have our best experience -eating there the first time. -Okay. But then I got to tell you, as a teacher, I always tell my kids, you can’t change what happens to you, but you can always change how you feel about it. -Yeah. -So we went there a second time. So much better. It was so good. I’m glad you recommended it. It was given a second chance. They could redeem themselves. Exactly. Exactly. It was so good. We got the Niku spicy ramen. I love spicy food, I love it. I can tell it’s spicy enough if it looks like I took a shower with my clothes on after. -I was just dripping. -Sbrocco: Sweating a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> But it was so good. It was a good spice level, a lot of heat to it. And then we got it with also the sand storm calamari appetizer. -Have you had that one yet? -Meng: Yes, that Koji ranch. -Juan: Mmm. Oh, yeah. -Meng: It is — I don’t know what is in it. -And the calamari is thick. -Juan: Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> There are big chunks of calamari and the — Oh, the fry is so good. It’s not heavy and greasy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> It’s perfect, yeah. There’s, like the pepper to it, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Yes. And it’s not that spicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Yeah, yeah, yeah, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dish you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> One of the other appetizers that we got was the cucumber green chili miso. -Mmm. -Juan: They have the sauce they put it on top of it. Makes it just a little bit spicy. There’s a little heat to it. It has this perfect crunch because they cut it up nice and fresh. It’s the perfect compliment, like, as you’re having all this broth and super spicy stuff. Have a little bite of the crunch there to cool it down. Cleanse the palate. Yeah. I think the takoyaki, it’s like little balls with octopus in them. The fry on the outside of it is not heavy. The inside is so flavorful. I don’t know how you make it, but it tasted like a creamy, savory mashed potato, I think that’s what it is, mixed in with little bits of, like, tender octopus. And then the okonomiyaki sauce really just tie it all together. We had had takoyaki, my wife and I had it in Osaka, and it was the closest we’ve had it. Like having it there, so… -It’s very authentic. -Yeah, yeah, yeah. -Absolutely. -Yeah. I also got the hiyayakko, which is a cold tofu dish. It comes with a huge pile of fried anchovies on top and red onions, with a ponzu sauce. And the tofu is firm and it’s got a great texture to it. It doesn’t, like, fall apart in your mouth like some tofus. -It is so good. -Any drinks to talk about? I didn’t have any drinks. I just drank more broth. -Sbrocco: Yeah. -[ Laughter ] I didn’t have any other drinks. -And I’m driving, so. -Sbrocco: Yeah. I think on a recent cold day, we got the hot sake. And that was really nice. They only have one kind of hot sake on the menu. -Sbrocco: Nice and warming. -Meng: Yeah, it was really good. And, you know, my kids, they always love the Shirley Temple. -Juan: Oh, yeah. [ Laughs ] -[ Overlapping chatter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> They make a little Shirley Temple there, so… -Sbrocco: That’s cute. -Meng: You can get that for your kids.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> We haven’t graduated to that yet. Want to get them eating without their hands. Alright. Was this affordable? I mean, you’ve gone quite a few times. Yeah, we go to Taishoken… At one point, I think my husband was taking them weekly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Oh. Yeah. Any time there’s talk of ramen, it’s always Taishoken. -Juan: Yeah. -Sbrocco: That’s great. And you guys will be back it sounds like. -Oh, absolutely. -Oh, yeah. Oh, yeah. -Bring me with you. -[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Nobody ever brings me. If you would like to try Taishoken Ramen, it’s located on East 4th Avenue in San Mateo, and the average multicourse tab per person without drinks is around $30. Looking for more Bay area bites you’ve just got to try? -[ Laughs ] -Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fantastic guests on this week’s show, Ryan Juan, who raves about the brisky baos at Smokin D’s BBQ in San Francisco, Alessandra Wood, who finds her own slice of carb heaven at Rosalind Bakery in Pacifica, and Candice Meng, who savors the aburasoba at Taishoken Ramen in San Mateo. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area”. I’m Leslie Sbrocco, and I’ll see you then. Cheers, everybody.\u003c/p>\n\u003cp class=\"p1\">[ All cheering ]\u003c/p>\n\u003cp class=\"p1\">You were fabulous, fabulous, fabulous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Whoo! I never know the perfect noodle because we try to make better noodle every single day. We have flour and water, salt. And also, we put the buckwheat. We try to adjust water ratio in different seasons. So it’s been improved over 70 years. But it’s fun.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">[ Speaking in Japanese ]\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23742/check-please-bay-area-reviews-smokin-ds-bbq-rosalind-bakery-taishoken-ramen",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3845",
"checkplease_3760",
"checkplease_3750",
"checkplease_3731",
"checkplease_9200",
"checkplease_3847",
"checkplease_3871",
"checkplease_9450",
"checkplease_9211",
"checkplease_3741",
"checkplease_3738",
"checkplease_10",
"checkplease_3729",
"checkplease_8061",
"checkplease_9427"
],
"tags": [
"checkplease_8776",
"checkplease_8575",
"checkplease_8988",
"checkplease_8633",
"checkplease_1368",
"checkplease_9245",
"checkplease_8794",
"checkplease_8758",
"checkplease_8518",
"checkplease_8519"
],
"featImg": "checkplease_23747",
"label": "checkplease_9339"
},
"checkplease_23729": {
"type": "posts",
"id": "checkplease_23729",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23729",
"score": null,
"sort": [
1771557927000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-sideboard-tacos-oscar-new-eritrea",
"title": "Check, Please! Bay Area reviews: Sideboard, Tacos Oscar, New Eritrea",
"publishDate": 1771557927,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Sideboard, Tacos Oscar, New Eritrea | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 15, airs Thursday, February 19, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Delicious mornings start in Danville at \u003cstrong>Sideboard\u003c/strong>, a laid-back neighborhood spot where breakfasts are both comforting and creative. Plates like asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and a hearty vegan breakfast bowl share the table with crisp fried Brussels sprouts and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes. In Oakland, \u003cstrong>Tacos Oscar\u003c/strong> 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. Then, guests head to San Francisco’s Inner Sunset at \u003cstrong>New Eritrea\u003c/strong>, where flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside bold bites like gored gored beef and the house’s deeply savory chicken-and-mushroom special — 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 \u003cstrong>G Spot Happy Tastebuds\u003c/strong>, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23730\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23730 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Cathy Asmus, Anand Patel and Erin Cabezas from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.sideboard.co/\">\u003cstrong>Sideboard\u003c/strong> (Danville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tacososcar.com/\">\u003cstrong>Tacos Oscar\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://neweritrearestaurant.com/index.html\">\u003cstrong>New Eritrea \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sanjose.org/listings/g-spot-happy-tastebuds-food-trucks\">\u003cstrong>G Spot Happy Tastebuds \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23733\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg\" alt=\"\" width=\"1590\" height=\"2048\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg 1590w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-160x206.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-768x989.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-1193x1536.jpg 1193w\" sizes=\"auto, (max-width: 1590px) 100vw, 1590px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.auteurwines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Auteur 2023 Chardonnay, Bacigalupi Vineyard\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, California, $65\u003c/em>\u003cbr>\nWhen it comes to ranking California’s top Chardonnay bottlings, a serious contender for the title is from a winery you may not know. Named Auteur, its tagline reads, “Wine that refuses to behave. Between the Russian River and the redwoods, we follow the land. When the fog rolls sideways and the vines rebel, we don’t fight it. We bottle it.” Owners Kenneth and Laura Juhasz have opened a stunning property in Sonoma’s Russian River area, and its wines match the rugged elegance of the property and the vines.\u003c/p>\n\u003cp>This Chardonnay from the famed Bacigalupi Vineyard is intensely aromatic, with layers of ripe apples and citrus fruit interlaced with a touch of toasty oak. Using wild yeast to ferment the juice, the final wine expresses a lush texture balanced by pleasantly piercing vibrancy. This brightness comes from the lack of malolactic fermentation, which can lend an overwhelming buttery character to whites. This stylish Chardonnay is for lovers of freshness and complexity.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lavalentina.it/en/prodotto/cerasuolo-doc/\">\u003cspan style=\"color: #339966\">\u003cstrong>La Valentina 2024 Cerasuolo d’Abruzzo D.O.C.\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Abruzzo, Italy, $15\u003c/em>\u003cbr>\nThis pretty-in-pink wine is a treasure to discover and a pleasure to drink. It’s a deeply garnet-hued rosé crafted from 100% Montepulciano red grapes from the Abruzzo region of Italy. Cerasuolo d’Abruzzo is one of my favorite pink styles, due partially to its long skin-contact time, which gives it a deeper color and more intensity and depth than other rosés. Aged in stainless steel tanks to maintain its zesty freshness, this wine overflows with succulent notes of cherry and red berries, complemented by a kiss of savoriness. It’s a full-bodied, affordable pink that delivers joy sipping poolside or tableside.\u003c/p>\n\u003cp>\u003ca href=\"https://www.groundedwineco.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>GROUNDED by Josh Phelps 2023 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California, $18\u003c/em>\u003cbr>\nIt’s rare to find a complex yet approachable California Cabernet for less than $20, but this is it. Grounded Wine Co., founded by Napa native Josh Phelps, offers a roster of well-made and well-priced wines from both California and Washington. Josh wanted to build a personal brand that expressed his experiences growing up in wine country, but with a modern twist. GROUNDED wines are made from top-notch vineyards, with a focus on sustainability and affordability. Loaded with fruit-driven flavors of dark berries and spice, this Cabernet Sauvignon is easy to drink. It kicks up the Cab’s quaffability quotient with a juicy, lush texture but keeps a touch of tannic grip for structure and balance. A wine to buy by the case for all occasions.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Rustic breakfast delights in Danville.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I wasn’t sure what to expect, but it totally blew me out of the water.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tacos with a twist in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s just like amazing flavor combinations.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And traditional East African cuisine in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was like amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are nonprofit manager Cathy Asmus, social worker Erin Cabezas, and software engineer Anand Patel. Welcome, everyone. Are you ready for a good time?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. Let’s go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Erin’s rustic breakfast spot truly invites you to slow down and savor the moment. Tucked inside a cozy house decorated with a hodgepodge of farmhouse tables and chairs, it feels more like you’re spending Sunday morning at grandma’s than at a restaurant. Located in Danville, it’s Sideboard.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Sideboard is community and neighborhood. When we open the doors, it’s like one big party. When I was little, my grandmother used to have parties, and when she put all the food out, she put it on the sideboard. I said, “Grandma, why do you put it on the sideboard?” She says, “Because it makes everybody get up and talk to each other.” During the weekdays, our breakfast is straightforward simple.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> We have the avocado toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The flavors, I think, are really unique and honest.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Ceviche salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Every ingredient is fresh. We make everything from scratch. I mean, the pastries are off the hook.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my gosh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> On the weekends is where we kind of shine. We do like three different kinds of Benedicts. Most people would use a fork and a knife for this, I suppose, but I don’t have to. Now, that’s the way to do it. Mm. Our English muffins — Not a lot of places make them. And I think they’re exquisite. Our fried chicken is amazing. We use a pressure fryer, which is really different. It’s not oily, it’s juicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my goodness. I’m ready to dive in.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> When you get a bucket of chicken, we also have a little envelope in there that has the wishbone. No cheating. You got to hold it at the bottom, you guys. At the — Oh! Well, you win.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">One of my favorite things is when people order, you know, their burger, and they’ll get a piece of cake and they’ll sit there and eat their cake first. And I’m like, “It’s so great to be an adult, isn’t it? You can eat your cake first.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> The best.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The vibe is cozy, comfortable. How I feel when I walk in the door is home, and I think a lot of other people feel that way too. It’s just a warm, fun, odd little place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Yay, Sideboard!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So, Erin, how did this become one of your favorite spots?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> We discovered Sideboard about nine years ago, right around when my first son was born. And we have been going ever since. I am a vegetarian. The rest of my family is not. So there is a huge selection of vegetarian and vegan options and gluten-free because sometimes I play with that also. My current obsession is their breakfast pudding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Breakfast pudding?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes. And it’s not a pudding from what you would think of. It’s not a dessert at all. It’s an egg dish with eggs and cream and cheese with seasonal vegetables in it. It does come with a side salad with some goat cheese and tomatoes and a balsamic dressing. It’s absolutely amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I also had the breakfast pudding and I wasn’t sure what to expect. I was thinking maybe like a bread pudding or something like that, but it was really incredible. Like the most fluffy texture. So light and airy somehow, but also, like, sweet and savory and dense. I don’t know how to explain it. I wasn’t sure what to expect, but it totally blew me out of the water. I also got the vegan breakfast bowl. All that’s visible when it first arrives is this mountain of savory ingredients like scrambled tofu and beans and tortilla chip shreds. And then underneath is a base of oatmeal. And I thought, “This is so strange.” But after eating it, it was — It worked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And, Anand, what did you get?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I got the shirred eggs. Basically like baked eggs, but they come out in ham cups, so I don’t know what feat of engineering they pulled off, but they made ham into like little cups where they put the eggs inside of and the eggs were like perfectly cooked. It was the perfect flavor of smoky and that was like half the plate. The other half the plate was greens. So, like, you know, you didn’t feel guilty eating both of those cups because there was two of them. Really, really good, I enjoyed it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> My mom had the breakfast burger, which was surprisingly huge, taking up almost the entire plate with like a rim of fries on the outside edge, and it had a big egg on top. And so you could like really — When you kind of pick it up and get in there, the egg kind of like cascades over the patty. So it’s a pretty scrumptious burger.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you try a fry?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">They had a great aioli sauce on the side, so I was just dipping it in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> That aioli also comes with their Brussels sprouts that are crisped perfectly and very light and charred and just delicious. One of our go-to orders.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have an amazing case of baked goods that is like — right when you order, it’s staring at you, so you have to get at least a couple of items. I’m a fan of their ginger molasses cookie. It’s large. I mean, it’s bigger than your palm and it’s soft and it has chunks of ginger in it. It’s just amazing. The outrageous brownie has almost a mocha taste to it. It’s very rich in flavor, but not overpowering. I mean, you can absolutely eat the whole thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was going to say, do you share any of those? Because I’m not so sure I would share that first one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you get any baked goods?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I actually did get one muffin. I think it was like cinnamon flavored and yeah, it was — It was really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you share it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> No, actually. I actually accidentally ate the whole thing. And my wife was like, “You didn’t save a bite for me.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Totally accidentally ate the whole thing. Totally.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, the baked-good case was overwhelming. I didn’t know what to pick. So we got the lemon lavender teacake. It was so fluffy and you could just tell it was baked fresh. We also got the chocolate chip cookie, and then they had a ton of cakes in the refrigerated case that I just — It was like there was not enough room in my stomach to try it all. But I would love to go back and, like, try all of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And then they have a delicious peach sangria. Again, the flavor changes based on the season.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And they have wine on tap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have wine, they have beer, they have amazing coffee also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I love their coffee. It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I thought service was really nice. You know, it’s one of those places where you go to the counter to order your food and they bring it out to you. So that was cool. They have their, like, cutlery inside of like a dresser, which is like, you know, basically like you go into your grandma’s house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And it’s not a cabinet. It’s a sideboard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh a side– Oh, okay! Now it all makes sense. Now it all makes sense.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to go to Sideboard, it’s located on Railroad Avenue in Danville, and the average multi-course tab per person without drinks is around $30. Anand’s up next with his pick. Part street food stand, part art installation, it’s a colorful spot that’s turning heads and taste buds with creative takes on tacos. Located in Oakland’s Temescal neighborhood, it’s Tacos Oscar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Michel:\u003c/b> Tacos Oscar is a neighborhood taqueria where you can come and laugh with your friends and feel like you’re somewhere else for a minute. I played music for many, many years and traveled all over the world. I would just get to taste different things in different places, and that’s when my love for food started. My business partner, Jake, and I were both in bands for a long time before we started doing the pop-up. It was very familiar to us loading a bunch of stuff into a vehicle, driving to the location, setting up and then performing. In our case, it was making food and our set list was our menu. There’s something about like a freshly hand-pressed thick tortilla that is just amazing to the palate. We’ve been sourcing our masa from La Finca in East Oakland. They mill it and grind it and so it comes ready to roll. It’s just corn, water, lime, mineral salt. That’s it. My inspiration originally was just doing, like, fried egg tacos and whatever we could make and put on a tortilla. The charred broccoli was a total mistake that turned into probably our most popular taco. I burned broccoli one day at a barbecue, and I still served it because I thought it, you know, had an interesting flavor with the charry-ness. I was working on, like, a peanut salsa, and I kind of just plated it for some friends. And everybody was like, “This is actually, like, a really crazy combination,” and we put it on the menu. It’s been on ever since. I want a table of people who have widely different diets to all be able to sit down together and have a meal together. We have a lot of vegan stuff on the menu. It’s mostly gluten-free. There’s a little bit of something for everyone. One of the most important things is serving our community and giving back. Some portion of your money spent goes to help feed our houseless neighbors. I will come in sometimes, and the first thing I hear when I’m approaching the restaurant is laughter and people talking and catching up, sharing stories. That’s what it’s all about. To have a space where people can, like, loosen up, but their plates are empty when they’re done.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Anand, this is not an easy spot to find. How did you discover it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. So it was serendipitous. Driving, we always see this line between these two buildings. Like, there’s nothing in between these two buildings. So one day we just decided, “Hey, let’s wait in line and see where see where this goes,” and turned out to be a taco spot, which was delicious. It was like one of the best decisions I made standing in that line.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because it could have been a sex shop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah, that’s true, that’s true. Could have been anything. Usually when we start, we get the chips and salsa.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s not your typical salsa. They have this really nice burnt orange colored sauce. It has savory, a little bit of smoky and not too much spice, just like the right amount. And the tortilla chips are crispy and homemade. I couldn’t find a chip that was, like, overdone or anything. They were all great. A great way to start the taco feast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you have a go-to taco or tacos? My favorite is the broccoli taco. It has broccoli, some peanut sauce, a little bit of pickled onions, and some cilantro. It’s just like amazing flavor combinations. A little bit of Thai flavor with the peanut. That’s like one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I really loved the taco de papa with the potatoes and it was like home fries style, so they were dry and just delicious crispy. It had this like savory salsa on top and just on top of the most delicious tortilla I’ve ever had in my life.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I think that is their signature their tortillas. What about you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So, we got one of everything on the menu because I’m the vegetarian, and then everybody else is not, so.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> And they have tons of veggie options.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They do. They do. There’s a really wide selection. I didn’t really know what to expect as far as flavor profiles. And so it’s definitely not your traditional taqueria.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And out of them, you know, the broccoli did have that Thai flavor. That’s what I would describe it as also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other kind of taco?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So I had a sweet potato taco. I think it’s the taco de camote. It wasn’t my favorite. The one that I had was really dripping in oil, to the point I actually ended up with oil all over my chin, and nobody told me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kids think it’s funny. Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> That’s surprising because that was my favorite part. Like, you pick it up, the oily goodness is dripping out, and it’s like, that’s where all the flavor was for me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Both of my boys really liked the meat ones. I believe it was the barbacoa one until it started getting a little spicy for my younger one. But they definitely enjoyed.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They enjoyed it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> So, I’ve gotten the tostada, which is like a mountain of greens on this big tostada, a bunch of nuts and seeds on top. It is hard to eat. Like, you’re, like, there. It’s like falling off, but I go in. I just start digging up everything. So I also had the taco de hongos. It had like three mushrooms on it. They were cooked to perfection. I think they had tomatillo sauce on it, which is like a nice green sauce. And the way they cooked it, it just — the flavors went good together. The mushrooms were perfectly — They had a bite to them as you ate to it and it was like really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What about you, Cathy? Anything else?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I got the ham and egg taco, which was also really good and generous portions, I will say, across all the tacos that we got. I’m a huge spice fan, and so I wish there was a salsa I could put on top that would kick it up a notch in the heat department, but otherwise it was really delicious. My friend also got the bean and cheese taco, which was gorgeous. I think they make the beans there. They were so smooth. The best refried beans ever.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, beans and cheese. And you’d think, you know, it’s basic, but it’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> You must have gone for breakfast because those options were not — Like, a bean and cheese wasn’t available when we were there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Oh, it was a Sunday at like noon.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The brunch menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Okay, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have a brunch menu? So there’s a hidden pro tip right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, yeah. That’s true.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah. Okay. Would you go back to it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Absolutely. Yeah. Just for the tortillas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just for the tortillas alone. They’re so good. How about you? Would you go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> I don’t know that I would, but my husband might if he was in the area. They are very friendly to dogs, which is important, and kids. Another pro tip is you have to sit in the back because the tables in the front, the slats are so small that we lost three drinks. They kept knocking over. And so then we relocated and they brought us new drinks without even being asked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Service was attentive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They were. Yes. They were very kind about all of that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> If you would like to try Tacos Oscar, it’s located on 40th Street in Oakland, and the average multi-course tab per person without drinks is around $25. Cathy’s neighborhood go-to takes her on a flavor-packed journey through the Horn of Africa every time she steps through the doors. A staple in San Francisco’s Sunset District for more than 25 years, it’s New Eritrea restaurant.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you dine in at New Eritrea restaurant, you dine with your senses.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Is this spicy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s got a little kick on it, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> And the end of the day, you never forget the experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> It’s fire, it’s fire.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> My older brother started the business, and my mom and my aunties and my sister were cooking, so very much I grew up here working with my family, and this is our passion.\u003c/p>\n\u003cp class=\"p1\">[ Bell rings ]\u003c/p>\n\u003cp class=\"p1\">Eritrean food is similar with Ethiopian food. We use the same spices we call berbere. Basically, it’s the kind of jalapeños family and there’s reddish colors. We add a lot of ingredients like ginger, garlic. You ground, you crush them together to make berbere. Everything is fresh. We have so many Vegetables. Split peas, chickpea, collard greens, okra. Tumtumo is made from red lentils. We stir them. We cook them slowly on the fire with spices, garlic, ginger. It’s very delicious. Gored gored is one of the most tender beef. We marinate it with spices and clarified butter. It melts in your mouth. Injera is bread made of teff, which is a grain from East Africa. You can see that the bubble is coming out right now, so we’re going to cover it for a few minutes. We make injera around like 600 to 700 injeras every day. So you can see that one. Okay. When you dine in here, use your hands. Especially in our culture we use our right hand. Our food is meant to share with friends and family. When you eat together, it’s kind of fun. You make a little messy, but this is part of the culture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Child:\u003c/b> New Eritrea is the best restaurant. Child #2: The best restaurant on Earth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> People in the kitchen, they are the backbone of the restaurant. We’ve been working together with them for years. Also, I have a big family, so everybody helping out here. We’ve been here so far 27 years. We have many, many customers. They’ve been here. We know them for a long time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> I love it. Yeah. We eat it every single Friday night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you see people enjoy the food, experience different kind of experience, and leaving happy, that does make me really happy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You know, Cathy, what’s amazing about this restaurant is it’s been in the city for years, which is pretty legendary.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I’ve been to every Eritrean and Ethiopian restaurant in the San Francisco area. It’s my favorite cuisine and they just knock it out of the park. I don’t know what they’re doing. It’s magic. It’s my favorite place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What is your first order, let’s say, when you go?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. So I’m there basically every other week.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> What?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> “Here she is again.”\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always get their vegetarian combo platter which has kind of a great selection of their vegetarian dishes. They bring it out to you on this beautiful circle platter on top of a injera piece of bread on the bottom of the plate that’s like soaking up all of the goodness while you’re eating. And so it’s like kind of the treat that you save for last. Their spicy lentil dish that comes in The vegetarian combo platter is just so good. The split pea, the lighter yellow dish, is like almost its counterpart. It’s like sweet and savory, spicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So we did the exact same. There was a chickpea dish, and then there was a potato that was almost like a curry. So it was potato and carrots. And then a collard green was amazing. And, like, just so comforting. And then we got some yogurt on the side to add a little dollop. It was all so good. All of them were amazing, and it was really nice to have all of the tastes because you didn’t need to commit to anything.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’ve been shaking your head a lot. Did you like it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I loved it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You loved it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell me what you had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The only thing I had different was I subbed one of those in for a mushroom dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Because I love mushrooms.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> You know, that kind of food is actually very similar to Indian food, which is kind of my own native food. They use the same spices. So it was, like, very comforting. All the dishes reminded me of home. Just the act of, like, tearing the injera bread, picking what you want.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I cannot give enough praise to their injera bread. It’s just so perfect. It’s the perfect thickness, the perfect tartness, the perfect softness. And they’re very generous with it. One piece usually comes with your platter meal, and they’ll keep it coming.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And the platter was half the size of this table. There were seven of us. We only ordered a vegetarian platter for three plus then two meat options. Gored gored beef and then New Eritrea special that had chicken and mushrooms in it. They loved them. My brother-in-law is a big meat eater though, and he said he could have gone without the meat. He loved the vegetarian option so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> He loved the vegetarian option?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So it was all devoured and we were all very satisfied when we left.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Another thing I love to get there are the sambusas. They have both meat and vegetarian options. The wrapper is crispy and then the inside is smooth. And there’s a lentil option which I always get. And then they also have a mixed vegetable option, which has all kinds of vegetables inside — Lima beans, corn, peas — and it’s so fresh. It’s not like you’re, you know, frozen mixed vegetable stuff.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was, like, amazing. It was almost like a harissa, paprika. It was — I mean, it was spicy, but you had to keep going back for more.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So talk a little bit about the place itself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> It is so comfortable. It’s so lived in. It feels like you’re almost in like a family’s living room. The service is so generous and gracious. I think every time I’ve been there, they’re always hosting this huge event in their little space in the back. And despite it being completely full to capacity, they’ll always come and check on you. Like, “Do you have enough injera bread?” Like, everything is taken care of. And so yeah, service is amazing. And I really like the wrap-around, like, cozy bar. It’s almost like the set of “Cheers” or something.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yeah, yes.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about value? What do you think about the price?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, I think it was definitely worth it. You get so much food and, like, pretty much unlimited injera coming through. Definitely worth it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. Affordable enough to go twice or more a month.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try New Eritrea, it’s located on Irving Street in San Francisco, and the average multi-course tab per person without drinks is around $30. And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. She’s sampling a world of Latin treats and beats at San Jose’s G Spot Happy Tastebuds.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> G Spot Happy Tastebuds. What does that mean?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> It’s fun. It’s a play on words. My last name is Gonzalez, so I named it — It was the Gonzalez Spot — G Spot. But since it has the food trucks and all kinds of things that people can come and enjoy, your taste buds are happy.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What kind of food can people find at the G Spot Happy Tastebuds?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Oh, wow. You can find all kinds of food. Mexican from different states — Veracruz, Michoacán, Jalisco. And then there’s also Colombian. There’s Guatemalan, Venezuelan. There’s so many trucks that it’s impossible almost to just come in and stick to one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Sounds great. I can’t wait to try it.\u003c/p>\n\u003cp class=\"p1\">[ Singing in Spanish ]\u003c/p>\n\u003cp class=\"p1\">So why do you call your business Birria El Vaquerito?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Because my son is like a little cowboy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What do you have here? What is this called?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Birria Hot Cheetos Bomb. It’s like a mixed birria, onion, cilantro, and rice and cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And what’s on the outside?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> The Hot Cheeto.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And then the little balls, they’re smiling.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> [ Laughs ] Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Gasps ] Oh, my gosh! Open it up, dip it in the consommé, and just take a bite. Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Speaking Spanish ]\u003c/p>\n\u003cp class=\"p1\">Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It’s called Shaddai. It means “God almighty.” And we serve Guatemalan cuisine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Guatemalan food — Very different from anything I’ve ever had. You have a very special dish here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> Yes, it’s the garnachas. It comes with eight small handmade tortillas and pork meat. We cook it, we shred it, and then we add salsa. We add dried cheese and then our escabeche, which is fermented cabbage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Any sort of, like, special spices that make this garnacha very, like, specific to Guatemala?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It would be our salsa. So, the salsa, we add more things to it, which give it a little kick to it.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The salsa is so good. I could eat like four plates of these. They’re so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> They are. They’re dangerous, I’m telling you.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I got to tell you, I was so excited to visit your truck. I had to wear a little bit of pink to go with the truck.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Thank you so much. We decided to call it Las Cherry’s because I feel like after you have a nice meal, you know, you need a cherry on top. So we have mocktails, we have milkshakes, and we kind of try to go over the top. The s’mores is one of the most popular ones. And then for mocktails, it will be the Colombian hips.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> So in the Colombian hips, tell me what’s inside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We have orange juice, pineapple juice, pomegranate, a little bit of Red Bull just to give you some energy. And then we topped it off with blue Powerade. Very fruity, very refreshing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Mmm. So that is a milkshake, a dessert, and an entire like camping trip in one cup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Well, yes.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I’m assuming that when people come here you want them to leave with their taste buds happy, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Yeah. I want them to have fun, enjoy their meal. Come and dance and have the kids play around. This is the place to be. Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Thanks, Cecilia. And I want to thank my guests on this week’s show — Cathy Asmus, who dreams of the sambusas at New Eritrea in San Francisco. Erin Cabezas, who starts her day with the breakfast pudding at Sideboard in Danville. And Anand Patel, who can’t get enough of the homemade tacos at Tacos Oscar in Oakland. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone. Whoo-hoo! Cheers. Cheers. Cheers.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We try to create the craziest milkshakes around. People are going to see it and be like, “Whoa, what is that?”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s a giant milkshake. I’ve never seen anything like this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> This one is our milkshake called s’mores. What we have inside of that is graham crackers. We have marshmallows, chocolate. We have whipped cream.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That is thick. You can taste graham cracker, marshmallow, chocolate all in one drink. Mmm, mmm. I’m chewing this. This is like another meal.\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1772160431,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 11,
"wordCount": 6052
},
"headData": {
"title": "Check, Please! Bay Area reviews: Sideboard, Tacos Oscar, New Eritrea | KQED",
"description": "Bay Area locals try comforting breakfasts in Danville, playful and creative tacos in Oakland and bold Eritrean flavors in San Francisco.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area locals try comforting breakfasts in Danville, playful and creative tacos in Oakland and bold Eritrean flavors in San Francisco.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Sideboard, Tacos Oscar, New Eritrea",
"datePublished": "2026-02-19T19:25:27-08:00",
"dateModified": "2026-02-26T18:47:11-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3750,
"slug": "cuisine",
"name": "cuisine"
},
"videoEmbed": "https://www.youtube.com/watch?v=JVcHwTzYxYs",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23729/check-please-bay-area-reviews-sideboard-tacos-oscar-new-eritrea",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 15, airs Thursday, February 19, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Delicious mornings start in Danville at \u003cstrong>Sideboard\u003c/strong>, a laid-back neighborhood spot where breakfasts are both comforting and creative. Plates like asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and a hearty vegan breakfast bowl share the table with crisp fried Brussels sprouts and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes. In Oakland, \u003cstrong>Tacos Oscar\u003c/strong> 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. Then, guests head to San Francisco’s Inner Sunset at \u003cstrong>New Eritrea\u003c/strong>, where flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside bold bites like gored gored beef and the house’s deeply savory chicken-and-mushroom special — 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 \u003cstrong>G Spot Happy Tastebuds\u003c/strong>, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23730\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23730 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Cathy Asmus, Anand Patel and Erin Cabezas from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.sideboard.co/\">\u003cstrong>Sideboard\u003c/strong> (Danville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tacososcar.com/\">\u003cstrong>Tacos Oscar\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://neweritrearestaurant.com/index.html\">\u003cstrong>New Eritrea \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sanjose.org/listings/g-spot-happy-tastebuds-food-trucks\">\u003cstrong>G Spot Happy Tastebuds \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23733\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg\" alt=\"\" width=\"1590\" height=\"2048\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines.jpg 1590w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-160x206.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-768x989.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2015_Wines-1193x1536.jpg 1193w\" sizes=\"auto, (max-width: 1590px) 100vw, 1590px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.auteurwines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Auteur 2023 Chardonnay, Bacigalupi Vineyard\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, California, $65\u003c/em>\u003cbr>\nWhen it comes to ranking California’s top Chardonnay bottlings, a serious contender for the title is from a winery you may not know. Named Auteur, its tagline reads, “Wine that refuses to behave. Between the Russian River and the redwoods, we follow the land. When the fog rolls sideways and the vines rebel, we don’t fight it. We bottle it.” Owners Kenneth and Laura Juhasz have opened a stunning property in Sonoma’s Russian River area, and its wines match the rugged elegance of the property and the vines.\u003c/p>\n\u003cp>This Chardonnay from the famed Bacigalupi Vineyard is intensely aromatic, with layers of ripe apples and citrus fruit interlaced with a touch of toasty oak. Using wild yeast to ferment the juice, the final wine expresses a lush texture balanced by pleasantly piercing vibrancy. This brightness comes from the lack of malolactic fermentation, which can lend an overwhelming buttery character to whites. This stylish Chardonnay is for lovers of freshness and complexity.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lavalentina.it/en/prodotto/cerasuolo-doc/\">\u003cspan style=\"color: #339966\">\u003cstrong>La Valentina 2024 Cerasuolo d’Abruzzo D.O.C.\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Abruzzo, Italy, $15\u003c/em>\u003cbr>\nThis pretty-in-pink wine is a treasure to discover and a pleasure to drink. It’s a deeply garnet-hued rosé crafted from 100% Montepulciano red grapes from the Abruzzo region of Italy. Cerasuolo d’Abruzzo is one of my favorite pink styles, due partially to its long skin-contact time, which gives it a deeper color and more intensity and depth than other rosés. Aged in stainless steel tanks to maintain its zesty freshness, this wine overflows with succulent notes of cherry and red berries, complemented by a kiss of savoriness. It’s a full-bodied, affordable pink that delivers joy sipping poolside or tableside.\u003c/p>\n\u003cp>\u003ca href=\"https://www.groundedwineco.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>GROUNDED by Josh Phelps 2023 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California, $18\u003c/em>\u003cbr>\nIt’s rare to find a complex yet approachable California Cabernet for less than $20, but this is it. Grounded Wine Co., founded by Napa native Josh Phelps, offers a roster of well-made and well-priced wines from both California and Washington. Josh wanted to build a personal brand that expressed his experiences growing up in wine country, but with a modern twist. GROUNDED wines are made from top-notch vineyards, with a focus on sustainability and affordability. Loaded with fruit-driven flavors of dark berries and spice, this Cabernet Sauvignon is easy to drink. It kicks up the Cab’s quaffability quotient with a juicy, lush texture but keeps a touch of tannic grip for structure and balance. A wine to buy by the case for all occasions.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Rustic breakfast delights in Danville.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I wasn’t sure what to expect, but it totally blew me out of the water.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tacos with a twist in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s just like amazing flavor combinations.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And traditional East African cuisine in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was like amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are nonprofit manager Cathy Asmus, social worker Erin Cabezas, and software engineer Anand Patel. Welcome, everyone. Are you ready for a good time?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. Let’s go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Erin’s rustic breakfast spot truly invites you to slow down and savor the moment. Tucked inside a cozy house decorated with a hodgepodge of farmhouse tables and chairs, it feels more like you’re spending Sunday morning at grandma’s than at a restaurant. Located in Danville, it’s Sideboard.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Sideboard is community and neighborhood. When we open the doors, it’s like one big party. When I was little, my grandmother used to have parties, and when she put all the food out, she put it on the sideboard. I said, “Grandma, why do you put it on the sideboard?” She says, “Because it makes everybody get up and talk to each other.” During the weekdays, our breakfast is straightforward simple.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> We have the avocado toast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The flavors, I think, are really unique and honest.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Ceviche salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Every ingredient is fresh. We make everything from scratch. I mean, the pastries are off the hook.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my gosh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> On the weekends is where we kind of shine. We do like three different kinds of Benedicts. Most people would use a fork and a knife for this, I suppose, but I don’t have to. Now, that’s the way to do it. Mm. Our English muffins — Not a lot of places make them. And I think they’re exquisite. Our fried chicken is amazing. We use a pressure fryer, which is really different. It’s not oily, it’s juicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Oh, my goodness. I’m ready to dive in.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> When you get a bucket of chicken, we also have a little envelope in there that has the wishbone. No cheating. You got to hold it at the bottom, you guys. At the — Oh! Well, you win.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">One of my favorite things is when people order, you know, their burger, and they’ll get a piece of cake and they’ll sit there and eat their cake first. And I’m like, “It’s so great to be an adult, isn’t it? You can eat your cake first.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> The best.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> The vibe is cozy, comfortable. How I feel when I walk in the door is home, and I think a lot of other people feel that way too. It’s just a warm, fun, odd little place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Andrews:\u003c/b> Yay, Sideboard!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So, Erin, how did this become one of your favorite spots?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> We discovered Sideboard about nine years ago, right around when my first son was born. And we have been going ever since. I am a vegetarian. The rest of my family is not. So there is a huge selection of vegetarian and vegan options and gluten-free because sometimes I play with that also. My current obsession is their breakfast pudding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Breakfast pudding?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes. And it’s not a pudding from what you would think of. It’s not a dessert at all. It’s an egg dish with eggs and cream and cheese with seasonal vegetables in it. It does come with a side salad with some goat cheese and tomatoes and a balsamic dressing. It’s absolutely amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I also had the breakfast pudding and I wasn’t sure what to expect. I was thinking maybe like a bread pudding or something like that, but it was really incredible. Like the most fluffy texture. So light and airy somehow, but also, like, sweet and savory and dense. I don’t know how to explain it. I wasn’t sure what to expect, but it totally blew me out of the water. I also got the vegan breakfast bowl. All that’s visible when it first arrives is this mountain of savory ingredients like scrambled tofu and beans and tortilla chip shreds. And then underneath is a base of oatmeal. And I thought, “This is so strange.” But after eating it, it was — It worked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And, Anand, what did you get?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I got the shirred eggs. Basically like baked eggs, but they come out in ham cups, so I don’t know what feat of engineering they pulled off, but they made ham into like little cups where they put the eggs inside of and the eggs were like perfectly cooked. It was the perfect flavor of smoky and that was like half the plate. The other half the plate was greens. So, like, you know, you didn’t feel guilty eating both of those cups because there was two of them. Really, really good, I enjoyed it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> My mom had the breakfast burger, which was surprisingly huge, taking up almost the entire plate with like a rim of fries on the outside edge, and it had a big egg on top. And so you could like really — When you kind of pick it up and get in there, the egg kind of like cascades over the patty. So it’s a pretty scrumptious burger.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you try a fry?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">They had a great aioli sauce on the side, so I was just dipping it in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> That aioli also comes with their Brussels sprouts that are crisped perfectly and very light and charred and just delicious. One of our go-to orders.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have an amazing case of baked goods that is like — right when you order, it’s staring at you, so you have to get at least a couple of items. I’m a fan of their ginger molasses cookie. It’s large. I mean, it’s bigger than your palm and it’s soft and it has chunks of ginger in it. It’s just amazing. The outrageous brownie has almost a mocha taste to it. It’s very rich in flavor, but not overpowering. I mean, you can absolutely eat the whole thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I was going to say, do you share any of those? Because I’m not so sure I would share that first one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you get any baked goods?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I actually did get one muffin. I think it was like cinnamon flavored and yeah, it was — It was really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you share it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> No, actually. I actually accidentally ate the whole thing. And my wife was like, “You didn’t save a bite for me.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Totally accidentally ate the whole thing. Totally.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, the baked-good case was overwhelming. I didn’t know what to pick. So we got the lemon lavender teacake. It was so fluffy and you could just tell it was baked fresh. We also got the chocolate chip cookie, and then they had a ton of cakes in the refrigerated case that I just — It was like there was not enough room in my stomach to try it all. But I would love to go back and, like, try all of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And then they have a delicious peach sangria. Again, the flavor changes based on the season.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And they have wine on tap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They have wine, they have beer, they have amazing coffee also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I love their coffee. It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I thought service was really nice. You know, it’s one of those places where you go to the counter to order your food and they bring it out to you. So that was cool. They have their, like, cutlery inside of like a dresser, which is like, you know, basically like you go into your grandma’s house.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And it’s not a cabinet. It’s a sideboard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh a side– Oh, okay! Now it all makes sense. Now it all makes sense.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to go to Sideboard, it’s located on Railroad Avenue in Danville, and the average multi-course tab per person without drinks is around $30. Anand’s up next with his pick. Part street food stand, part art installation, it’s a colorful spot that’s turning heads and taste buds with creative takes on tacos. Located in Oakland’s Temescal neighborhood, it’s Tacos Oscar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Michel:\u003c/b> Tacos Oscar is a neighborhood taqueria where you can come and laugh with your friends and feel like you’re somewhere else for a minute. I played music for many, many years and traveled all over the world. I would just get to taste different things in different places, and that’s when my love for food started. My business partner, Jake, and I were both in bands for a long time before we started doing the pop-up. It was very familiar to us loading a bunch of stuff into a vehicle, driving to the location, setting up and then performing. In our case, it was making food and our set list was our menu. There’s something about like a freshly hand-pressed thick tortilla that is just amazing to the palate. We’ve been sourcing our masa from La Finca in East Oakland. They mill it and grind it and so it comes ready to roll. It’s just corn, water, lime, mineral salt. That’s it. My inspiration originally was just doing, like, fried egg tacos and whatever we could make and put on a tortilla. The charred broccoli was a total mistake that turned into probably our most popular taco. I burned broccoli one day at a barbecue, and I still served it because I thought it, you know, had an interesting flavor with the charry-ness. I was working on, like, a peanut salsa, and I kind of just plated it for some friends. And everybody was like, “This is actually, like, a really crazy combination,” and we put it on the menu. It’s been on ever since. I want a table of people who have widely different diets to all be able to sit down together and have a meal together. We have a lot of vegan stuff on the menu. It’s mostly gluten-free. There’s a little bit of something for everyone. One of the most important things is serving our community and giving back. Some portion of your money spent goes to help feed our houseless neighbors. I will come in sometimes, and the first thing I hear when I’m approaching the restaurant is laughter and people talking and catching up, sharing stories. That’s what it’s all about. To have a space where people can, like, loosen up, but their plates are empty when they’re done.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Anand, this is not an easy spot to find. How did you discover it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah. So it was serendipitous. Driving, we always see this line between these two buildings. Like, there’s nothing in between these two buildings. So one day we just decided, “Hey, let’s wait in line and see where see where this goes,” and turned out to be a taco spot, which was delicious. It was like one of the best decisions I made standing in that line.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because it could have been a sex shop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah, that’s true, that’s true. Could have been anything. Usually when we start, we get the chips and salsa.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It’s not your typical salsa. They have this really nice burnt orange colored sauce. It has savory, a little bit of smoky and not too much spice, just like the right amount. And the tortilla chips are crispy and homemade. I couldn’t find a chip that was, like, overdone or anything. They were all great. A great way to start the taco feast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you have a go-to taco or tacos? My favorite is the broccoli taco. It has broccoli, some peanut sauce, a little bit of pickled onions, and some cilantro. It’s just like amazing flavor combinations. A little bit of Thai flavor with the peanut. That’s like one of my favorites.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I really loved the taco de papa with the potatoes and it was like home fries style, so they were dry and just delicious crispy. It had this like savory salsa on top and just on top of the most delicious tortilla I’ve ever had in my life.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I think that is their signature their tortillas. What about you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So, we got one of everything on the menu because I’m the vegetarian, and then everybody else is not, so.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> And they have tons of veggie options.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They do. They do. There’s a really wide selection. I didn’t really know what to expect as far as flavor profiles. And so it’s definitely not your traditional taqueria.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And out of them, you know, the broccoli did have that Thai flavor. That’s what I would describe it as also.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other kind of taco?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So I had a sweet potato taco. I think it’s the taco de camote. It wasn’t my favorite. The one that I had was really dripping in oil, to the point I actually ended up with oil all over my chin, and nobody told me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kids think it’s funny. Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> That’s surprising because that was my favorite part. Like, you pick it up, the oily goodness is dripping out, and it’s like, that’s where all the flavor was for me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Both of my boys really liked the meat ones. I believe it was the barbacoa one until it started getting a little spicy for my younger one. But they definitely enjoyed.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They enjoyed it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> So, I’ve gotten the tostada, which is like a mountain of greens on this big tostada, a bunch of nuts and seeds on top. It is hard to eat. Like, you’re, like, there. It’s like falling off, but I go in. I just start digging up everything. So I also had the taco de hongos. It had like three mushrooms on it. They were cooked to perfection. I think they had tomatillo sauce on it, which is like a nice green sauce. And the way they cooked it, it just — the flavors went good together. The mushrooms were perfectly — They had a bite to them as you ate to it and it was like really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What about you, Cathy? Anything else?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I got the ham and egg taco, which was also really good and generous portions, I will say, across all the tacos that we got. I’m a huge spice fan, and so I wish there was a salsa I could put on top that would kick it up a notch in the heat department, but otherwise it was really delicious. My friend also got the bean and cheese taco, which was gorgeous. I think they make the beans there. They were so smooth. The best refried beans ever.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, beans and cheese. And you’d think, you know, it’s basic, but it’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> You must have gone for breakfast because those options were not — Like, a bean and cheese wasn’t available when we were there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Oh, it was a Sunday at like noon.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The brunch menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Okay, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have a brunch menu? So there’s a hidden pro tip right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, yeah. That’s true.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah. Okay. Would you go back to it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Absolutely. Yeah. Just for the tortillas.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just for the tortillas alone. They’re so good. How about you? Would you go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> I don’t know that I would, but my husband might if he was in the area. They are very friendly to dogs, which is important, and kids. Another pro tip is you have to sit in the back because the tables in the front, the slats are so small that we lost three drinks. They kept knocking over. And so then we relocated and they brought us new drinks without even being asked.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Service was attentive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> They were. Yes. They were very kind about all of that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> If you would like to try Tacos Oscar, it’s located on 40th Street in Oakland, and the average multi-course tab per person without drinks is around $25. Cathy’s neighborhood go-to takes her on a flavor-packed journey through the Horn of Africa every time she steps through the doors. A staple in San Francisco’s Sunset District for more than 25 years, it’s New Eritrea restaurant.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you dine in at New Eritrea restaurant, you dine with your senses.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Is this spicy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> That’s got a little kick on it, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> And the end of the day, you never forget the experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> It’s fire, it’s fire.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> My older brother started the business, and my mom and my aunties and my sister were cooking, so very much I grew up here working with my family, and this is our passion.\u003c/p>\n\u003cp class=\"p1\">[ Bell rings ]\u003c/p>\n\u003cp class=\"p1\">Eritrean food is similar with Ethiopian food. We use the same spices we call berbere. Basically, it’s the kind of jalapeños family and there’s reddish colors. We add a lot of ingredients like ginger, garlic. You ground, you crush them together to make berbere. Everything is fresh. We have so many Vegetables. Split peas, chickpea, collard greens, okra. Tumtumo is made from red lentils. We stir them. We cook them slowly on the fire with spices, garlic, ginger. It’s very delicious. Gored gored is one of the most tender beef. We marinate it with spices and clarified butter. It melts in your mouth. Injera is bread made of teff, which is a grain from East Africa. You can see that the bubble is coming out right now, so we’re going to cover it for a few minutes. We make injera around like 600 to 700 injeras every day. So you can see that one. Okay. When you dine in here, use your hands. Especially in our culture we use our right hand. Our food is meant to share with friends and family. When you eat together, it’s kind of fun. You make a little messy, but this is part of the culture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Child:\u003c/b> New Eritrea is the best restaurant. Child #2: The best restaurant on Earth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> People in the kitchen, they are the backbone of the restaurant. We’ve been working together with them for years. Also, I have a big family, so everybody helping out here. We’ve been here so far 27 years. We have many, many customers. They’ve been here. We know them for a long time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> I love it. Yeah. We eat it every single Friday night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Manna:\u003c/b> When you see people enjoy the food, experience different kind of experience, and leaving happy, that does make me really happy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You know, Cathy, what’s amazing about this restaurant is it’s been in the city for years, which is pretty legendary.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah, I’ve been to every Eritrean and Ethiopian restaurant in the San Francisco area. It’s my favorite cuisine and they just knock it out of the park. I don’t know what they’re doing. It’s magic. It’s my favorite place.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What is your first order, let’s say, when you go?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. So I’m there basically every other week.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> What?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> “Here she is again.”\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> And I always get their vegetarian combo platter which has kind of a great selection of their vegetarian dishes. They bring it out to you on this beautiful circle platter on top of a injera piece of bread on the bottom of the plate that’s like soaking up all of the goodness while you’re eating. And so it’s like kind of the treat that you save for last. Their spicy lentil dish that comes in The vegetarian combo platter is just so good. The split pea, the lighter yellow dish, is like almost its counterpart. It’s like sweet and savory, spicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So we did the exact same. There was a chickpea dish, and then there was a potato that was almost like a curry. So it was potato and carrots. And then a collard green was amazing. And, like, just so comforting. And then we got some yogurt on the side to add a little dollop. It was all so good. All of them were amazing, and it was really nice to have all of the tastes because you didn’t need to commit to anything.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’ve been shaking your head a lot. Did you like it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> I loved it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You loved it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell me what you had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> The only thing I had different was I subbed one of those in for a mushroom dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Because I love mushrooms.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> You know, that kind of food is actually very similar to Indian food, which is kind of my own native food. They use the same spices. So it was, like, very comforting. All the dishes reminded me of home. Just the act of, like, tearing the injera bread, picking what you want.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> I cannot give enough praise to their injera bread. It’s just so perfect. It’s the perfect thickness, the perfect tartness, the perfect softness. And they’re very generous with it. One piece usually comes with your platter meal, and they’ll keep it coming.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> And the platter was half the size of this table. There were seven of us. We only ordered a vegetarian platter for three plus then two meat options. Gored gored beef and then New Eritrea special that had chicken and mushrooms in it. They loved them. My brother-in-law is a big meat eater though, and he said he could have gone without the meat. He loved the vegetarian option so much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> He loved the vegetarian option?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> So it was all devoured and we were all very satisfied when we left.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Another thing I love to get there are the sambusas. They have both meat and vegetarian options. The wrapper is crispy and then the inside is smooth. And there’s a lentil option which I always get. And then they also have a mixed vegetable option, which has all kinds of vegetables inside — Lima beans, corn, peas — and it’s so fresh. It’s not like you’re, you know, frozen mixed vegetable stuff.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> The sauce that came with it was, like, amazing. It was almost like a harissa, paprika. It was — I mean, it was spicy, but you had to keep going back for more.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So talk a little bit about the place itself.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> It is so comfortable. It’s so lived in. It feels like you’re almost in like a family’s living room. The service is so generous and gracious. I think every time I’ve been there, they’re always hosting this huge event in their little space in the back. And despite it being completely full to capacity, they’ll always come and check on you. Like, “Do you have enough injera bread?” Like, everything is taken care of. And so yeah, service is amazing. And I really like the wrap-around, like, cozy bar. It’s almost like the set of “Cheers” or something.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cabezas:\u003c/b> Yeah, yes.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about value? What do you think about the price?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Patel:\u003c/b> Oh, I think it was definitely worth it. You get so much food and, like, pretty much unlimited injera coming through. Definitely worth it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Asmus:\u003c/b> Yeah. Affordable enough to go twice or more a month.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try New Eritrea, it’s located on Irving Street in San Francisco, and the average multi-course tab per person without drinks is around $30. And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. She’s sampling a world of Latin treats and beats at San Jose’s G Spot Happy Tastebuds.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> G Spot Happy Tastebuds. What does that mean?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> It’s fun. It’s a play on words. My last name is Gonzalez, so I named it — It was the Gonzalez Spot — G Spot. But since it has the food trucks and all kinds of things that people can come and enjoy, your taste buds are happy.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What kind of food can people find at the G Spot Happy Tastebuds?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Oh, wow. You can find all kinds of food. Mexican from different states — Veracruz, Michoacán, Jalisco. And then there’s also Colombian. There’s Guatemalan, Venezuelan. There’s so many trucks that it’s impossible almost to just come in and stick to one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Sounds great. I can’t wait to try it.\u003c/p>\n\u003cp class=\"p1\">[ Singing in Spanish ]\u003c/p>\n\u003cp class=\"p1\">So why do you call your business Birria El Vaquerito?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Because my son is like a little cowboy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> What do you have here? What is this called?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> Birria Hot Cheetos Bomb. It’s like a mixed birria, onion, cilantro, and rice and cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And what’s on the outside?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> The Hot Cheeto.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> And then the little balls, they’re smiling.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> [ Laughs ] Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Gasps ] Oh, my gosh! Open it up, dip it in the consommé, and just take a bite. Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Speaking Spanish ]\u003c/p>\n\u003cp class=\"p1\">Oh, my God! That is so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rodriguez:\u003c/b> That’s really good.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It’s called Shaddai. It means “God almighty.” And we serve Guatemalan cuisine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Guatemalan food — Very different from anything I’ve ever had. You have a very special dish here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> Yes, it’s the garnachas. It comes with eight small handmade tortillas and pork meat. We cook it, we shred it, and then we add salsa. We add dried cheese and then our escabeche, which is fermented cabbage.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Any sort of, like, special spices that make this garnacha very, like, specific to Guatemala?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> It would be our salsa. So, the salsa, we add more things to it, which give it a little kick to it.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The salsa is so good. I could eat like four plates of these. They’re so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Lopez:\u003c/b> They are. They’re dangerous, I’m telling you.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I got to tell you, I was so excited to visit your truck. I had to wear a little bit of pink to go with the truck.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Thank you so much. We decided to call it Las Cherry’s because I feel like after you have a nice meal, you know, you need a cherry on top. So we have mocktails, we have milkshakes, and we kind of try to go over the top. The s’mores is one of the most popular ones. And then for mocktails, it will be the Colombian hips.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> So in the Colombian hips, tell me what’s inside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We have orange juice, pineapple juice, pomegranate, a little bit of Red Bull just to give you some energy. And then we topped it off with blue Powerade. Very fruity, very refreshing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Mmm. So that is a milkshake, a dessert, and an entire like camping trip in one cup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> Well, yes.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I’m assuming that when people come here you want them to leave with their taste buds happy, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gonzalez:\u003c/b> Yeah. I want them to have fun, enjoy their meal. Come and dance and have the kids play around. This is the place to be. Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Thanks, Cecilia. And I want to thank my guests on this week’s show — Cathy Asmus, who dreams of the sambusas at New Eritrea in San Francisco. Erin Cabezas, who starts her day with the breakfast pudding at Sideboard in Danville. And Anand Patel, who can’t get enough of the homemade tacos at Tacos Oscar in Oakland. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone. Whoo-hoo! Cheers. Cheers. Cheers.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> We try to create the craziest milkshakes around. People are going to see it and be like, “Whoa, what is that?”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s a giant milkshake. I’ve never seen anything like this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Arambulo:\u003c/b> This one is our milkshake called s’mores. What we have inside of that is graham crackers. We have marshmallows, chocolate. We have whipped cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That is thick. You can taste graham cracker, marshmallow, chocolate all in one drink. Mmm, mmm. I’m chewing this. This is like another meal.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23729/check-please-bay-area-reviews-sideboard-tacos-oscar-new-eritrea",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3637",
"checkplease_3758",
"checkplease_3873",
"checkplease_8009",
"checkplease_250",
"checkplease_3750",
"checkplease_8017",
"checkplease_3730",
"checkplease_3740",
"checkplease_9210",
"checkplease_3731",
"checkplease_9448",
"checkplease_9200",
"checkplease_3871",
"checkplease_3753",
"checkplease_9212",
"checkplease_3764",
"checkplease_3741",
"checkplease_3738",
"checkplease_10",
"checkplease_3729",
"checkplease_3739",
"checkplease_9209",
"checkplease_8964",
"checkplease_9427",
"checkplease_91",
"checkplease_3936"
],
"tags": [
"checkplease_8633",
"checkplease_1368",
"checkplease_9442",
"checkplease_9445",
"checkplease_9449",
"checkplease_9091",
"checkplease_8573",
"checkplease_8509",
"checkplease_8518",
"checkplease_8568"
],
"featImg": "checkplease_23734",
"label": "checkplease_9339"
},
"checkplease_23706": {
"type": "posts",
"id": "checkplease_23706",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23706",
"score": null,
"sort": [
1770348496000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-stateline-road-smokehouse-stockhome-bar-sprezzatura",
"title": "Check, Please! Bay Area reviews: Stateline Road Smokehouse, Stockhome, Bar Sprezzatura",
"publishDate": 1770348496,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Stateline Road Smokehouse, Stockhome, Bar Sprezzatura | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 13, airs Thursday, February 5, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey kicks off in Napa’s Rail Arts District at \u003cstrong>Stateline Road Smokehouse\u003c/strong>, where chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country in a bright, welcoming space. Diners line up for tender baby back ribs, Kansas City-invented burnt ends and hickory-smoked brisket, pairing smoky meats with Rancho Gordo beans and greens and other California-forward sides rooted in Bell’s childhood memories and community traditions. From there, we head north to downtown Petaluma, where \u003cstrong>Stockhome\u003c/strong> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors. Guests dig into Swedish meatballs with lingonberries, fried Jerusalem artichokes, and delicate Swedish pancakes — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm. Finally, our journey wraps up in San Francisco’s Financial District at \u003cstrong>Bar Sprezzatura\u003c/strong>, a stylish Italian aperitivo spot inspired by Venice. Diners sip classic Negronis alongside guanciale meatballs with crisp ciabatta, scampi arancini, silky bigoli freschi, and a bright stone fruit and heirloom tomato salad, all set against a glamorous backdrop that celebrates Italian flair and downtown San Francisco’s revival.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23707\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23707\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Bennett Bakke, Alexis Joseph Merritt and Paige Mantel from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.stateline-road.com/\">\u003cstrong>Stateline Road Smokehouse\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.stockhomepetaluma.com/shop/%20stockhome-restaurant/7\">\u003cstrong>Stockhome\u003c/strong> (Petaluma)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.barsprezzatura.com/\">\u003cstrong>Bar Sprezzatura \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23710\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-2000x2667.png\" alt=\"\" width=\"2000\" height=\"2667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-2000x2667.png 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-1536x2048.png 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://lucawines.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Nico 2021 Malbec\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Uco Valley, Mendoza, Argentina, $90\u003c/em>\u003cbr>\nThis highly rated bottling hails from high-altitude vineyards in the Gualtallary area outside Mendoza. The famed Catena family’s properties — driven by the powerhouse Dr. Laura Catena — are focused on maintaining tradition while cultivating innovation. This unique wine shares both of those traits. With dark berry aromas and intense cocoa and peppery flavors, its polished texture leans toward a modern style. But the vines are a nod to the producer’s rich history. Crafted from old-vine Malbec plants rescued from a 105-year-old pre-phylloxera vineyard, the wine is layered and intense, offering a glorious glimpse of the past in the glass.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ramsgatewinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Ram’s Gate 2023 Chardonnay, Bucher Vineyard\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, California, $74\u003c/em>\u003cbr>\nRam’s Gate is a hidden treasure. A beautiful spot to include on a tasting visit, the winery is located at the crossroads of three famous appellations: the Sonoma Coast, Sonoma Valley and Carneros. This single-vineyard Chardonnay comes from the noted Bucher Vineyard in the Russian River Valley, where the afternoon sun is tempered by a cool ocean fog layer. This creates grapes with finesse and balanced ripeness. This small-production white is packed with aromas of lemon cream and vanilla, kept in check by vibrant acidity and a lush but bright texture.\u003c/p>\n\u003cp>\u003ca href=\"https://www.domainecarneros.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Domaine Carneros “Cuvée de la Pompadour” Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, California, $43\u003c/em>\u003cbr>\nTake a mini-trip to “France” when you visit Napa Valley’s stunning Domaine Carneros. It was founded by the family of France’s acclaimed Champagne Taittinger in 1987, when Claude Taittinger discovered the bucolic rolling hills and cool climate of Carneros. The magnificent château perched proudly at the top of a hill blanketed by vines is one of the top destinations in California to immerse yourself in elegance. Visitors can choose from myriad food and wine tasting options that truly sparkle, such as “Scent & Savor” and “The Ultimate Caviar Experience.”\u003c/p>\n\u003cp>To get a taste of the classic estate in your own home, look for their Brut Rosé Cuvée de la Pompadour — one of my ultimate sparkling wine favorites. The dry-styled bubbly draws you in with its alluring light pink hue and effervescent fizz. With notes of peach and red berries, its delicate nose is followed by a crisp yet creamy texture. The wine’s name is a story as joyful as the wine itself.\u003c/p>\n\u003cp>“More than 250 years ago, Louis XV’s great paramour, Madame de la Pompadour, famously introduced sparkling wine to the court at Versailles. She declared it ‘the only wine that a woman can drink and remain beautiful,’ and today Domaine Carneros’ Pompadour Brut Rosé is named in her honor,” the winery says.\u003c/p>\n\u003cp>I’ll raise a glass to that!\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kansas City style barbecue in Napa…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> They pour a little beef tallow on it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …contemporary Swedish delights in Petaluma…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> My go-to is the Swedish meatballs. Super delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …and a taste of Venice in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s tender. It’s creamy. It’s cheesy. You can’t really go wrong.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” We need more cowbell! We need more peppers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are bike enthusiast Bennett Bakke, marketing executive Paige Mantel…\u003c/p>\n\u003cp class=\"p1\">[ Glasses clink ]\u003c/p>\n\u003cp class=\"p1\">…and tech HR executive Alexis Joseph Merritt. Welcome, everyone. You ready for a good time?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ready.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> When you think of Napa, you probably picture world-class wine, vineyard views, and elegant tasting menus, but at Paige’s spot, the vibe is far more casual. You can pair your bubbly with baby-back ribs, juicy brisket, and other classic Kansas City barbecue delights. Located in Napa’s Rail Arts District, it’s Stateline Road Smokehouse.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> This is gonna be for here?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Chatter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> I’m originally from Kansas City. I moved out here about 16 years ago just to work for Chef Keller and do fine dining and Michelin restaurants. I quickly realized the barbecue that I’m personally used to, it wasn’t quite out here. My wife, she essentially told me, “Stop crying about it and just open something.” Stateline Road Smokehouse. The name’s inspired by the road that divides Kansas City, Missouri, and Kansas City, Kansas, it’s called Stateline Road, and it has some of my favorite barbecue places. Every place that I would go to in Kansas City, it was always eating burnt ends and ribs. Those are my two go-to’s every time. Kansas City barbecue is defined by the type of sauce. Our sauce is tomato- and vinegar-based. It has a little bit of heat, but before it gets too hot, the sweetness just kind of comes in and cuts it off. And then afterwards, all these spices just kind of linger on. Our baby-back ribs have a nice meaty bite to them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> So good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> These briskets take 14, 15 hours to cook. Anytime that I order brisket at a restaurant, I always order it from the point because that’s just fatty and juicy. It’s great. So this is, like, some of the best piece right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Burnt ends.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> Kansas City invented burnt ends. It’s made from the brisket, and you just get this kind of sweet and tangy, fatty, chewy brisket bite. Yeah. That’s a classic staple that I grew up with.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I enjoy cooking in this style because you’re dealing with fire. You’re dealing with the element. You’re taming it. You’re controlling it. You’re able to get it to rise and lower on command. That’s an exciting piece for me because it’s always evolving. I use oak which is native to California. Using this one really as a fuel source because it burns really hot and it burns for a while. And then over on this side, we have the cherry wood. And this one’s added to add those nuances, the sweet notes.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Finger-licking good!\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> This is called the Rail Arts District of Napa. It’s this kind of funky warehouse vibe. The best barbecue places in Kansas City are in these kind of grungy places. This building used to be an auto shop, and it has all those really fun characteristics. If you go to any place and you see linen and fine dining for barbecue, you should turn and run the other way. It’s not meant for that. So this environment is joyful. It’s fun. That’s what makes this place really special for us here in Napa.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Paige, now, do you go to Napa normally?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, I live in Napa now. So I recently moved there and looking for all different kinds of restaurants. And Napa has amazing restaurants, but when I learned a year ago that a new Kansas City style barbecue place was opening by a Michelin-trained chef, I’m like, “Take me there.” My go-to every time I go is definitely the Kansas City style burnt ends. Have you ever had burnt ends?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> They were spectacular.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I mean, the morsels of, like, bite-sized chunks with crispy ends and the tender meat and a little fat just all together with barbecue sauce.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> And their house barbecue sauce is so good. There’s the house sauce. There’s a spicy sauce. I forget what the third sauce is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> A sweet one, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah. They were all great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I had the burnt ends, too, and it was my first time having that, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A burnt-end virgin!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> A burnt-end virgin, yes. So it was delicious. And it was the unanimous crowd favorite with my table.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> The brisket is also something I get, and you can tell them exactly how you like it. I prefer it on the lean side, and so right there, the butcher is gonna cut off the fat for me. And right before they serve it, they pour a little beef tallow on it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Ohh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh, my goodness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We saw that. We were like, “What is that?”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes, yes. Brings the flavors alive. And that is fork-tender brisket. And you can see the smoke line and the crisp edge. And melts in your mouth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have the brisket?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah, I had the brisket also. So it’s good to know you can ask for it lean. So, unfortunately, the piece that we got was a little bit fatty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Ah. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> But the flavor of the meat was delicious. We had the pulled pork also, which was a crowd pleaser. It was really juicy. It was cooked really well. And I loved that you got to kind of walk down the line cafeteria-style and kind of see what meats you were getting and what sides you were getting. Outstanding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I kind of tried a lot of things when I first went in.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s alright. We got time.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Go ahead. Start with one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The tri-tip sandwich is a Wagyu beef, which was…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Of course.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> …really good. But the thing that got me, though, is it has pickled onions and red peppers on it, and they gave you a little bit of extra on the side so you could add more pickles or red peppers, which is just something that needs to be normalized. Like, we need more of — We need more of that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We need more cowbell! We need more peppers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Narrator:\u003c/b> But I had the curly fries, as well, and they were exactly what you want when you want curly fries. But the highlight was, on the side, they gave you bacon chive aioli, which was spectacular.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Isn’t that the best?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I’m getting a sense that you’re a sauce guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Exactly. Yes.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm. Now, what about the sides?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The mac and cheese was an aged cheddar, but the highlight was crispy kale and parsnip on the top, which– That was another one. They could have given you a little side of that to just dump more of that on because it was great. It gave the mac and cheese a little bit of a crunch. Yeah. I’d get all that again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I also had the beans and greens. White beans that were creamy and unctuous, and they had the kale greens in there. I think it was kale and collard that day. It was really delicious and just made for a really nice pairing with all of the meat dishes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So there’s something really special there that I’ve never seen at any other restaurant that is amazing. I’m a salad girl. I love a good salad. They have a cherry wood-smoked maitake mushroom and greens salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It is phenomenal. And there’s so many textures. They have crispy black rice. They have marinated garbanzo beans and a really nice light lemon vinaigrette. And just all together the textures, the flavors, it’s phenomenal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> They had a special that day. It was a smoked sea bass, and it was this beautiful piece of fish that was just smoked and charred. I haven’t had just a smoked piece of sea bass before. It was delicious. It was really a nice surprise at a barbecue restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you have anything to drink with it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes. I thought something that was really fun. Right when you walk in the door, they have an old-fashioned sink, and you can get a $5 sink drink, which I thought was really cute. So my husband grabbed a beer while we were perusing the menu. Some people grabbed some spritzers. I got a glass of Chenin Blanc, which was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So they do have upscale and they have casual.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah. You can go both ways. It was beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Their lemonade is great, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Lemonade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was a hot day. I was outside. So the lemonade was great. And I got one to go, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Nice. One of the fun things to drink is a boozie slushy. So, they have two different flavors each time you go. When we were there last, there was a gin-and-tonic buzzy– boozie slushy. When you drink too many boozie slushies…\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It must have been good!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [Slurring] I had the slushy…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> The boozie slushy will get you buzzed.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ooh, I missed that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We have not yet, of course, talked about dessert. Dessert. Let’s start with you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I had the apple crumble, which was good, but I’d probably go with the banana cream pudding next time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I’m not normally a big dessert person. Wine can be my dessert, and I’m very happy. But we did get the Straus soft serve, which was–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes! Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> My favorite California dairy. And it’s just so creamy. And I actually hadn’t had it somehow in the soft-serve form before, so it was an amazing treat. We all loved it. It disappeared in five seconds flat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And the service, you know, though it is, again, sort of– not cafeteria style, but… What did you think about the service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The service was great, actually.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We had a couple people come out and speak to us as we were wrapping our meal, just checking in on us, so it was nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Stateline Road Smokehouse, it’s located on Vallejo Street in Napa, and the average multi-course tab per person without drinks is around $50.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">As an avid mountain biker, Bennett’s a big lover of the great outdoors. It’s no wonder his favorite lunch spot features a sunny patio, housemade lemonade, and hearty Swedish fare, all perfect for refueling after a long ride. Located in downtown Petaluma, it’s Stockhome.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> Stockhome Restaurant is an open casual restaurant serving traditional Swedish food and Middle Eastern food from Stockholm city.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> Our point here was to make it feel like home. Warm. inviting.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> You’re walking into our house. I was born and raised in Stockholm. It’s such a mixed culture in Sweden today. Every corner has something new and creative. Swedish bistro. Swedish classic also. All the Street food. Kebab places all over. Pizzerias everywhere, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> My fondest memories in Stockholm are with my cousins and… 2:00 a.m. — Beer in one hand. Lamb and beef pita in the other. I think my dad’s the greatest chef in the world, so I haven’t had meatballs that have been better than my dad’s. Savory. Tangy. Sweet. And then you get this nice creaminess with the mashed potatoes, as well. I’ve had guests who come in who have only eaten Ikea meatballs, and being able to give them a different experience, I think it’s really beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> Swedish people like to have the sweets, but they also like the tanginess to balance things out, and I think that’s kind of our food is famous for. We have something called tunnbrodsrulle. It’s frankfurters in a thin wrap with mashed potatoes. That’s really Swedish traditional. Something you go off to the bars and eat. The dish I love the most is the beet-cured gravlax. It’s just a cured salmon with salt, sugar, a little white pepper, dill, grated beets, and lemon zest. It’s a beautiful dish. I can eat it for breakfast, lunch, or dinner. Our Middle Eastern dishes that we’re working on. I’m especially proud of our falafel. We do lamb and beef kebab plates. More of the shawarma style. The menu is really created to cater for everybody.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> Banana marshmallows are some of my favorites. Candy in Sweden is huge. The average Swede eats around 40 pounds of candy a year. I want people to be full and stuffed. Maybe even have a little bit of room for taking some candy on the road with them, as well. With Petaluma, depending on your weather, you have beautiful, warm, sunny days to enjoy food, and then when you have those rainy days, it’s… We have this warm interior on the inside for you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> There’s always a table or we make sure we make a table for you. It’s a very easy restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Bennett, you live in Marin, but you make that trek to my hometown, Petaluma.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> There we go. Yes. My mom made, um, Swedish meatballs when I was a kid, and so when we noticed that there was a Swedish restaurant within a drivable distance, we made the trek up to Petaluma, and there’s tons of antique shops to walk around and kind of make a whole afternoon out of it with your family. My go-to is the Swedish meatballs. They do it interesting, I think. It’s not tomato-based gravy. It’s a really thin gravy. And the mashed potatoes are really fluffy, as well. The unique part is the lingonberry jam that comes with it. And the cucumber, as well. Super delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have when you went?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Had two things. So had the Swedish meatballs, which I thought were delicious. The meatballs were just really light. It had a lot of really great flavor. It was seasoned well. My dish was a little bit cold when I got it, which was unfortunate because it came out so quickly. The flavor was great. It would be even better if they were super hot, but we would have that again. And then also I got a falafel kebab plate. Our falafel was a little bit over-fried, but the plate was really beautiful. It had really great roasted vegetables that I really enjoyed. And it had this tomato sauce. Not Italian tomato sauce, but kind of a peppery tomato sauce that I wasn’t sure what to put it on, so just put it on everything. That was the idea.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There you go. That’s okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. And, Paige, what did you have?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, I knew I was going to want to try a lot of things on the menu here, so I bought a couple of friends with my husband, so the four of us ordered a whole bunch of things. The first was the mezze plate. The hummus was just super creamy. You could tell there was a lot of tahini and olive oil in it. The tabbouleh was great, super fresh, and the baba ganoush was really perfect. That eggplant flavor just really came out. And it comes with the most beautiful, amazing fresh-baked pita. The other big star was the Jerusalem artichokes. So they’re thinly sliced, fried, and served on a bed of sunchoke purée.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Every little bite of this was just crunchy, tangy, delicious. I mean, I’ll go back and just order that. The plate was gone in 30 seconds. It was so delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It was inhaled.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So inhaled. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah, pivoting off of the artichokes, so the grilled artichoke is in the little gem salad, as well. It’s a Manchego cheese on the top. And the dressing is a buttermilk tahini dressing. But the highlight is the crispy garbanzo beans.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes. I love that! The way it added that crunch to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We tried the salmon kebab plate. Very nice filet of salmon with tomato sauce on top. Served with a little salad. Those amazing pickled cucumbers that I could die for. They were amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> But the star of that plate was the sweet-potato fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh my goodness!\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> So good!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I forgot about that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Me too. They were delicious. We had the wienerschnitzel. That’s your thin-slice, pounded-out piece of pork loin. Fried. Really nice and crispy. And that came with really nice fresh peas on top and some roasted potatoes. We really enjoyed that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what else did you have?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s all we had to eat but had something delicious to drink. The Carlsberg beer, which I hadn’t had in years since I was in Denmark, in Sweden last. So I walked in. It’s like, well, if we’re at Stockhome, got to have something from the Scandinavian region. And that was delicious and refreshing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> They also have elderflower soda and lingonberry soda. All of those are great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have anything to drink?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh, yes. Between my four friends, we might have had one or two bottles of the rosé.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> But who’s counting? Maybe.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, we were there for a long time. We really coursed it out. We sat outside, which I loved sitting outside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It was lovely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Just really beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s good people watching.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You got to have desserts. You need some calories when you’re biking up there, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Right. I hate to say it, but I usually don’t get dessert.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> No! No! Bennett! You’re missing out! You’re missing out!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I hate to disappoint.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> That Swedish pancake is insane!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Narrator:\u003c/b> …Swedish candy to go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> There was a nice candy selection. It was cute on the counter.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Tell us about–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Am I the only one that got the Swedish pancake?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> You got to go back for it. You got to go back for it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s kind of the star of their show.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It really is. Crêpe-like pancake. Crispy edges. They serve it with what’s clearly a homemade, heavy whipped cream with beautiful fresh berries. That was gone in 10 seconds.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> You had me at “crêpe-like.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> That was delicious. I know.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> The thinness is what got me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh my goodness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you feel like you got value?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Like I said, if the meal would have been a little bit warmer, I think would have felt fully into the value, but I thought it was really cute. The service was nice. Everyone was really friendly from the beginning. That makes it something that you want to return to. So if we’re in the area, we’d check it out again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it sounds like you make this a regular thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> We kind of do. We like to go up and visit Petaluma, and that’s been our routine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Paige is already dreaming about those Swedish pancakes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I will go back for those artichokes and the Swedish pancake, for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> If you would like to try Stockhome, it’s located on Western Avenue in Petaluma, and the average tab per person without drinks is around $50. Offering a chic cocktail-bar vibe and classic Venetian cicchetti, Alexis’ pick brings the true spirit of la dolce vita to the City by the Bay. Located just a few blocks from San Francisco’s Embarcadero, it’s Bar Sprezzatura.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Rattling ]\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mastropierro:\u003c/b> I think when you walk into our space, it kind of feels like lightning in a bottle. There is an elevated feel to it, but it feels effortless.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Prego!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> Think about “La Dolce Vita.” Fellini. Sophia Loren. Right? So, like, decadent, sexy, but, you know, with character. Cicchetti is specifically for Venetian region. The style of it is a small snack. Like a bite, a nibble.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> In Venice, because of the lagoon, you’ll see a lot of seafood. We have the bay here, so we kind of are able to replicate that. The baccala mantecato is whipped salt cod. It’s a 400-year-old recipe. It’s something that you see all over in Venice. It’s very, very traditional. As far as decadence goes, our tuna carpaccio. I get the best ahi tuna from Hawaii. It has a spicy olive tapenade that has 13 different ingredients, which are really building the flavor of the sauce. It blows people away. It really does.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mastropierro:\u003c/b> This is gonna be Alta Langa, which is high-elevation wine coming from Piemonte. Being a Venetian restaurant, of course, we’re going to have a natural focus in the Veneto, Piemonte. But whatever wine you really love in Italy, you should be able to find it here.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> As far as cocktail program, classics done very well. Freshness of ingredients. And creativity. A Negroni was the first cocktail that I made when I was 13 years old my first day behind the bar. It’s three things perfectly executed in the same glass. The orange slice has to be put in a glass before. It’s building the glass. Equal parts of gin, Campari, and sweet vermouth. And the orange slice is very important because the pulp of the orange balance the Campari. What I really like about my job is the reaction of the guests.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Our goal is when you walk out of this building, you’re like, “Wow. That was a great experience. I can’t wait to tell my friends. I can’t wait to come back.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> You give us a chance to make it a memory for you in life. So we honored for that. We take it very seriously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alexis, this spot really does feel like you’re in Venice, doesn’t it? It gives you this elegance, doesn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s lovely. You walk in. It’s bright and airy. And it has these beautiful– It almost looks like street lamps that should be outside, but they’re indoors, so it’s just– It’s a beautiful setting. It’s great to go after work, on a weekend. Has great small bites. You can taste so many different things. I really love the shrimp arancini. It’s so tender. It’s creamy. It’s cheesy. And it’s fried on the outside, so you can’t really go wrong.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A little fried shrimp ball.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah, a little fried shrimp ball. Also love the meatballs with guanciale. They’re really light and really tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The meatballs were great. They asked me if I wanted bread, as well. And, of course, I said, “Yes, I want that.” And that was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was a big piece, but thin-sliced. It had olive oil on it. But the perfect crispiness. It was like those sweet-potato fries. It was, like, perfectly crispy on the outside, but still squishy on the inside. So you just dip that in the tomato sauce with the meatballs.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes, it’s really delicious not too sweet, not too acidic tomato sauce. You don’t want that sauce to go to waste.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I love the cocktail vibe. So we actually sat up at the bar for a drink before we sat down to eat. I started off with an espresso martini. And I’m very caffeine-sensitive, so I asked if they would do a decaf, and they absolutely did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It was delicious and perfect and cool and smooth. Like, everything you want in an espresso martini.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We actually went with cocktails, as well. The wine list you can page through for days. It’s a great, wonderful wine list.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It’s a bigger drink list than the food list.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes. Absolutely. Yeah. More drinks than food, so right up my alley.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Um, but I also had the versilia. It’s a gin-based cocktail with clarified lemon. It made it just really smooth. It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have a whole Negroni option.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You can really mix and match and kind of make your own.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I tapped into that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ohh. I’m a Negroni fan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So what Negroni did you get? A classic or…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I got the classico, and I got a dirty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ooh. I like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Someone switched from lemonade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah! Right?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">But it is a place like you would– In Venice, where you would just meet and greet and stand at the bar and nibble on things and have a drink.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I had the little gem salad because, like lemonade, I’m a sucker for little gem salads. I will say the peas were just perfect. Like, they’re super fresh, crispy. Just really good veggies across the board.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yeah. The stracciatella was our favorite dish. I mean, fresh mozzarella drizzled with olive oil. And you know when it’s a really good olive oil you can see the green of it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s the creamy part of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So creamy. The creamy inside part of the mozzarella. And beautiful focaccia that you put it on. And then they put pistachios on top, so it gives it that crunch. And that was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We also got the red shrimp scampi pasta.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Oh, my gosh. Me too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> That was my favorite, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It was unexpectedly creamy. Unexpectedly a large portion, also. I wasn’t expecting that much pasta. But it was really delicious. And the red shrimp were cooked exceptionally well. They were really tender. They weren’t squeaky. So that’s how you know they did it right. And it was just a beautifully plated pasta.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah, it was exceptional.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We also had stone fruit salad. Fresh heirloom tomatoes, some grilled peaches. Really yummy champagne vinaigrette. There was a little arugula in there, as well. It was outstanding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> So good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Something else I enjoyed was the duck ragu. It was really earthy, and you could taste, like, the nutmeg and the cinnamon in it. The noodles were a little bit thick, but they were really tasty. And once you mixed in all of that ragu that was at the bottom of the bowl, it made for a really delicious dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you get good service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We got pretty good service. It took a while for them to come to our table to start with us, but once you order, the food came out so quickly, which was wonderful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I agree with the service. I think your best service is at the bar, but I think they really just lean into… it’s a relaxed environment. They don’t want you to feel rushed.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it gives you time to enjoy dessert.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did anybody have it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We had the pistachio cake. It was two little pistachio cakes with a scoop of pistachio gelato. And the gelato was amazing. I would go back for any flavored gelato they might have.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> No dessert. But I have a confession to make. I actually went last night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Did you?! You went back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> And I got that.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So it’s seared in your memory right here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was so good. Yeah, well, so I flew in last night, and like you said, it’s easily accessible from Embarcadero. So you can just take the BART in or the ferry, and it’s right there, you know, walking distance, less than a mile. Definitely make a reservation, though. If you try to just go, you’ll probably just only get a seat at the bar, which is great in itself, but if you want to–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which is kind of where you want to be, though.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It is a hot spot. Yeah, absolutely. And the seats are very cozy. It’s very nice. They make it so you can stay for a while.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Very cozy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Well, if you would like to try Bar Sprezzatura, it’s located on Clay Street in San Francisco, and the average multi-course tab per person without drinks is around $100. Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Check out “Cecilia Tries It” online at KQED.org/checkplease. I have to thank my fabulous guests on this week’s show. Bennett Bakke, who savors the Swedish meatballs at Stockhome in Petaluma… Paige Mantel, who goes all-in on the brisket and burnt ends at Stateline Road Smokehouse in Napa… and Alexis Joseph Merritt, who adores the arancini at Bar Sprezzatura in San Francisco. Join us next time when three more guests will recommend their spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cheers. Cheers. Cheers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> When it comes to desserts at Stateline Road Smokehouse, I like to focus on what is the element that can elevate and give that piece of surprise to the guests? So, for instance, the banana pudding. I trained and learned pastries in France. Orange cookie crumble. The actual crumble that’s on top there is essentially a form of a speculoos dough. I just add a little orange to it and put that on top. It’s a great finish to the end of a meal.\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1772041669,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 6337
},
"headData": {
"title": "Check, Please! Bay Area reviews: Stateline Road Smokehouse, Stockhome, Bar Sprezzatura | KQED",
"description": "Bay Area locals try Kansas City-style barbecue in Napa, Swedish street food in Petaluma and Venetian-inspired cicchetti in San Francisco.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area locals try Kansas City-style barbecue in Napa, Swedish street food in Petaluma and Venetian-inspired cicchetti in San Francisco.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Stateline Road Smokehouse, Stockhome, Bar Sprezzatura",
"datePublished": "2026-02-05T19:28:16-08:00",
"dateModified": "2026-02-25T09:47:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3731,
"slug": "episodes",
"name": "episodes"
},
"videoEmbed": "https://www.youtube.com/watch?v=CHbVDH6EFfc",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23706/check-please-bay-area-reviews-stateline-road-smokehouse-stockhome-bar-sprezzatura",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 13, airs Thursday, February 5, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey kicks off in Napa’s Rail Arts District at \u003cstrong>Stateline Road Smokehouse\u003c/strong>, where chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country in a bright, welcoming space. Diners line up for tender baby back ribs, Kansas City-invented burnt ends and hickory-smoked brisket, pairing smoky meats with Rancho Gordo beans and greens and other California-forward sides rooted in Bell’s childhood memories and community traditions. From there, we head north to downtown Petaluma, where \u003cstrong>Stockhome\u003c/strong> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors. Guests dig into Swedish meatballs with lingonberries, fried Jerusalem artichokes, and delicate Swedish pancakes — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm. Finally, our journey wraps up in San Francisco’s Financial District at \u003cstrong>Bar Sprezzatura\u003c/strong>, a stylish Italian aperitivo spot inspired by Venice. Diners sip classic Negronis alongside guanciale meatballs with crisp ciabatta, scampi arancini, silky bigoli freschi, and a bright stone fruit and heirloom tomato salad, all set against a glamorous backdrop that celebrates Italian flair and downtown San Francisco’s revival.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23707\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23707\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Bennett Bakke, Alexis Joseph Merritt and Paige Mantel from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.stateline-road.com/\">\u003cstrong>Stateline Road Smokehouse\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.stockhomepetaluma.com/shop/%20stockhome-restaurant/7\">\u003cstrong>Stockhome\u003c/strong> (Petaluma)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.barsprezzatura.com/\">\u003cstrong>Bar Sprezzatura \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23710\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-2000x2667.png\" alt=\"\" width=\"2000\" height=\"2667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-2000x2667.png 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-1536x2048.png 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://lucawines.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Nico 2021 Malbec\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Uco Valley, Mendoza, Argentina, $90\u003c/em>\u003cbr>\nThis highly rated bottling hails from high-altitude vineyards in the Gualtallary area outside Mendoza. The famed Catena family’s properties — driven by the powerhouse Dr. Laura Catena — are focused on maintaining tradition while cultivating innovation. This unique wine shares both of those traits. With dark berry aromas and intense cocoa and peppery flavors, its polished texture leans toward a modern style. But the vines are a nod to the producer’s rich history. Crafted from old-vine Malbec plants rescued from a 105-year-old pre-phylloxera vineyard, the wine is layered and intense, offering a glorious glimpse of the past in the glass.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ramsgatewinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Ram’s Gate 2023 Chardonnay, Bucher Vineyard\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, California, $74\u003c/em>\u003cbr>\nRam’s Gate is a hidden treasure. A beautiful spot to include on a tasting visit, the winery is located at the crossroads of three famous appellations: the Sonoma Coast, Sonoma Valley and Carneros. This single-vineyard Chardonnay comes from the noted Bucher Vineyard in the Russian River Valley, where the afternoon sun is tempered by a cool ocean fog layer. This creates grapes with finesse and balanced ripeness. This small-production white is packed with aromas of lemon cream and vanilla, kept in check by vibrant acidity and a lush but bright texture.\u003c/p>\n\u003cp>\u003ca href=\"https://www.domainecarneros.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Domaine Carneros “Cuvée de la Pompadour” Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, California, $43\u003c/em>\u003cbr>\nTake a mini-trip to “France” when you visit Napa Valley’s stunning Domaine Carneros. It was founded by the family of France’s acclaimed Champagne Taittinger in 1987, when Claude Taittinger discovered the bucolic rolling hills and cool climate of Carneros. The magnificent château perched proudly at the top of a hill blanketed by vines is one of the top destinations in California to immerse yourself in elegance. Visitors can choose from myriad food and wine tasting options that truly sparkle, such as “Scent & Savor” and “The Ultimate Caviar Experience.”\u003c/p>\n\u003cp>To get a taste of the classic estate in your own home, look for their Brut Rosé Cuvée de la Pompadour — one of my ultimate sparkling wine favorites. The dry-styled bubbly draws you in with its alluring light pink hue and effervescent fizz. With notes of peach and red berries, its delicate nose is followed by a crisp yet creamy texture. The wine’s name is a story as joyful as the wine itself.\u003c/p>\n\u003cp>“More than 250 years ago, Louis XV’s great paramour, Madame de la Pompadour, famously introduced sparkling wine to the court at Versailles. She declared it ‘the only wine that a woman can drink and remain beautiful,’ and today Domaine Carneros’ Pompadour Brut Rosé is named in her honor,” the winery says.\u003c/p>\n\u003cp>I’ll raise a glass to that!\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kansas City style barbecue in Napa…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> They pour a little beef tallow on it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …contemporary Swedish delights in Petaluma…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> My go-to is the Swedish meatballs. Super delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …and a taste of Venice in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s tender. It’s creamy. It’s cheesy. You can’t really go wrong.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” We need more cowbell! We need more peppers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are bike enthusiast Bennett Bakke, marketing executive Paige Mantel…\u003c/p>\n\u003cp class=\"p1\">[ Glasses clink ]\u003c/p>\n\u003cp class=\"p1\">…and tech HR executive Alexis Joseph Merritt. Welcome, everyone. You ready for a good time?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ready.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> When you think of Napa, you probably picture world-class wine, vineyard views, and elegant tasting menus, but at Paige’s spot, the vibe is far more casual. You can pair your bubbly with baby-back ribs, juicy brisket, and other classic Kansas City barbecue delights. Located in Napa’s Rail Arts District, it’s Stateline Road Smokehouse.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> This is gonna be for here?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Chatter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> I’m originally from Kansas City. I moved out here about 16 years ago just to work for Chef Keller and do fine dining and Michelin restaurants. I quickly realized the barbecue that I’m personally used to, it wasn’t quite out here. My wife, she essentially told me, “Stop crying about it and just open something.” Stateline Road Smokehouse. The name’s inspired by the road that divides Kansas City, Missouri, and Kansas City, Kansas, it’s called Stateline Road, and it has some of my favorite barbecue places. Every place that I would go to in Kansas City, it was always eating burnt ends and ribs. Those are my two go-to’s every time. Kansas City barbecue is defined by the type of sauce. Our sauce is tomato- and vinegar-based. It has a little bit of heat, but before it gets too hot, the sweetness just kind of comes in and cuts it off. And then afterwards, all these spices just kind of linger on. Our baby-back ribs have a nice meaty bite to them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> So good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> These briskets take 14, 15 hours to cook. Anytime that I order brisket at a restaurant, I always order it from the point because that’s just fatty and juicy. It’s great. So this is, like, some of the best piece right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Burnt ends.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> Kansas City invented burnt ends. It’s made from the brisket, and you just get this kind of sweet and tangy, fatty, chewy brisket bite. Yeah. That’s a classic staple that I grew up with.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I enjoy cooking in this style because you’re dealing with fire. You’re dealing with the element. You’re taming it. You’re controlling it. You’re able to get it to rise and lower on command. That’s an exciting piece for me because it’s always evolving. I use oak which is native to California. Using this one really as a fuel source because it burns really hot and it burns for a while. And then over on this side, we have the cherry wood. And this one’s added to add those nuances, the sweet notes.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Finger-licking good!\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> This is called the Rail Arts District of Napa. It’s this kind of funky warehouse vibe. The best barbecue places in Kansas City are in these kind of grungy places. This building used to be an auto shop, and it has all those really fun characteristics. If you go to any place and you see linen and fine dining for barbecue, you should turn and run the other way. It’s not meant for that. So this environment is joyful. It’s fun. That’s what makes this place really special for us here in Napa.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Paige, now, do you go to Napa normally?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, I live in Napa now. So I recently moved there and looking for all different kinds of restaurants. And Napa has amazing restaurants, but when I learned a year ago that a new Kansas City style barbecue place was opening by a Michelin-trained chef, I’m like, “Take me there.” My go-to every time I go is definitely the Kansas City style burnt ends. Have you ever had burnt ends?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> They were spectacular.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I mean, the morsels of, like, bite-sized chunks with crispy ends and the tender meat and a little fat just all together with barbecue sauce.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> And their house barbecue sauce is so good. There’s the house sauce. There’s a spicy sauce. I forget what the third sauce is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> A sweet one, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah. They were all great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I had the burnt ends, too, and it was my first time having that, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A burnt-end virgin!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> A burnt-end virgin, yes. So it was delicious. And it was the unanimous crowd favorite with my table.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> The brisket is also something I get, and you can tell them exactly how you like it. I prefer it on the lean side, and so right there, the butcher is gonna cut off the fat for me. And right before they serve it, they pour a little beef tallow on it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Ohh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh, my goodness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We saw that. We were like, “What is that?”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes, yes. Brings the flavors alive. And that is fork-tender brisket. And you can see the smoke line and the crisp edge. And melts in your mouth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have the brisket?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah, I had the brisket also. So it’s good to know you can ask for it lean. So, unfortunately, the piece that we got was a little bit fatty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Ah. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> But the flavor of the meat was delicious. We had the pulled pork also, which was a crowd pleaser. It was really juicy. It was cooked really well. And I loved that you got to kind of walk down the line cafeteria-style and kind of see what meats you were getting and what sides you were getting. Outstanding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I kind of tried a lot of things when I first went in.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s alright. We got time.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Go ahead. Start with one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The tri-tip sandwich is a Wagyu beef, which was…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Of course.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> …really good. But the thing that got me, though, is it has pickled onions and red peppers on it, and they gave you a little bit of extra on the side so you could add more pickles or red peppers, which is just something that needs to be normalized. Like, we need more of — We need more of that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We need more cowbell! We need more peppers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Narrator:\u003c/b> But I had the curly fries, as well, and they were exactly what you want when you want curly fries. But the highlight was, on the side, they gave you bacon chive aioli, which was spectacular.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Isn’t that the best?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I’m getting a sense that you’re a sauce guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Exactly. Yes.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm. Now, what about the sides?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The mac and cheese was an aged cheddar, but the highlight was crispy kale and parsnip on the top, which– That was another one. They could have given you a little side of that to just dump more of that on because it was great. It gave the mac and cheese a little bit of a crunch. Yeah. I’d get all that again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I also had the beans and greens. White beans that were creamy and unctuous, and they had the kale greens in there. I think it was kale and collard that day. It was really delicious and just made for a really nice pairing with all of the meat dishes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So there’s something really special there that I’ve never seen at any other restaurant that is amazing. I’m a salad girl. I love a good salad. They have a cherry wood-smoked maitake mushroom and greens salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It is phenomenal. And there’s so many textures. They have crispy black rice. They have marinated garbanzo beans and a really nice light lemon vinaigrette. And just all together the textures, the flavors, it’s phenomenal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> They had a special that day. It was a smoked sea bass, and it was this beautiful piece of fish that was just smoked and charred. I haven’t had just a smoked piece of sea bass before. It was delicious. It was really a nice surprise at a barbecue restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you have anything to drink with it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes. I thought something that was really fun. Right when you walk in the door, they have an old-fashioned sink, and you can get a $5 sink drink, which I thought was really cute. So my husband grabbed a beer while we were perusing the menu. Some people grabbed some spritzers. I got a glass of Chenin Blanc, which was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So they do have upscale and they have casual.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah. You can go both ways. It was beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Their lemonade is great, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Lemonade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was a hot day. I was outside. So the lemonade was great. And I got one to go, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Nice. One of the fun things to drink is a boozie slushy. So, they have two different flavors each time you go. When we were there last, there was a gin-and-tonic buzzy– boozie slushy. When you drink too many boozie slushies…\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It must have been good!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [Slurring] I had the slushy…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> The boozie slushy will get you buzzed.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ooh, I missed that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We have not yet, of course, talked about dessert. Dessert. Let’s start with you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I had the apple crumble, which was good, but I’d probably go with the banana cream pudding next time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I’m not normally a big dessert person. Wine can be my dessert, and I’m very happy. But we did get the Straus soft serve, which was–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes! Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> My favorite California dairy. And it’s just so creamy. And I actually hadn’t had it somehow in the soft-serve form before, so it was an amazing treat. We all loved it. It disappeared in five seconds flat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And the service, you know, though it is, again, sort of– not cafeteria style, but… What did you think about the service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The service was great, actually.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We had a couple people come out and speak to us as we were wrapping our meal, just checking in on us, so it was nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Stateline Road Smokehouse, it’s located on Vallejo Street in Napa, and the average multi-course tab per person without drinks is around $50.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">As an avid mountain biker, Bennett’s a big lover of the great outdoors. It’s no wonder his favorite lunch spot features a sunny patio, housemade lemonade, and hearty Swedish fare, all perfect for refueling after a long ride. Located in downtown Petaluma, it’s Stockhome.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> Stockhome Restaurant is an open casual restaurant serving traditional Swedish food and Middle Eastern food from Stockholm city.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> Our point here was to make it feel like home. Warm. inviting.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> You’re walking into our house. I was born and raised in Stockholm. It’s such a mixed culture in Sweden today. Every corner has something new and creative. Swedish bistro. Swedish classic also. All the Street food. Kebab places all over. Pizzerias everywhere, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> My fondest memories in Stockholm are with my cousins and… 2:00 a.m. — Beer in one hand. Lamb and beef pita in the other. I think my dad’s the greatest chef in the world, so I haven’t had meatballs that have been better than my dad’s. Savory. Tangy. Sweet. And then you get this nice creaminess with the mashed potatoes, as well. I’ve had guests who come in who have only eaten Ikea meatballs, and being able to give them a different experience, I think it’s really beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> Swedish people like to have the sweets, but they also like the tanginess to balance things out, and I think that’s kind of our food is famous for. We have something called tunnbrodsrulle. It’s frankfurters in a thin wrap with mashed potatoes. That’s really Swedish traditional. Something you go off to the bars and eat. The dish I love the most is the beet-cured gravlax. It’s just a cured salmon with salt, sugar, a little white pepper, dill, grated beets, and lemon zest. It’s a beautiful dish. I can eat it for breakfast, lunch, or dinner. Our Middle Eastern dishes that we’re working on. I’m especially proud of our falafel. We do lamb and beef kebab plates. More of the shawarma style. The menu is really created to cater for everybody.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> Banana marshmallows are some of my favorites. Candy in Sweden is huge. The average Swede eats around 40 pounds of candy a year. I want people to be full and stuffed. Maybe even have a little bit of room for taking some candy on the road with them, as well. With Petaluma, depending on your weather, you have beautiful, warm, sunny days to enjoy food, and then when you have those rainy days, it’s… We have this warm interior on the inside for you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> There’s always a table or we make sure we make a table for you. It’s a very easy restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Bennett, you live in Marin, but you make that trek to my hometown, Petaluma.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> There we go. Yes. My mom made, um, Swedish meatballs when I was a kid, and so when we noticed that there was a Swedish restaurant within a drivable distance, we made the trek up to Petaluma, and there’s tons of antique shops to walk around and kind of make a whole afternoon out of it with your family. My go-to is the Swedish meatballs. They do it interesting, I think. It’s not tomato-based gravy. It’s a really thin gravy. And the mashed potatoes are really fluffy, as well. The unique part is the lingonberry jam that comes with it. And the cucumber, as well. Super delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have when you went?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Had two things. So had the Swedish meatballs, which I thought were delicious. The meatballs were just really light. It had a lot of really great flavor. It was seasoned well. My dish was a little bit cold when I got it, which was unfortunate because it came out so quickly. The flavor was great. It would be even better if they were super hot, but we would have that again. And then also I got a falafel kebab plate. Our falafel was a little bit over-fried, but the plate was really beautiful. It had really great roasted vegetables that I really enjoyed. And it had this tomato sauce. Not Italian tomato sauce, but kind of a peppery tomato sauce that I wasn’t sure what to put it on, so just put it on everything. That was the idea.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There you go. That’s okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. And, Paige, what did you have?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, I knew I was going to want to try a lot of things on the menu here, so I bought a couple of friends with my husband, so the four of us ordered a whole bunch of things. The first was the mezze plate. The hummus was just super creamy. You could tell there was a lot of tahini and olive oil in it. The tabbouleh was great, super fresh, and the baba ganoush was really perfect. That eggplant flavor just really came out. And it comes with the most beautiful, amazing fresh-baked pita. The other big star was the Jerusalem artichokes. So they’re thinly sliced, fried, and served on a bed of sunchoke purée.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Every little bite of this was just crunchy, tangy, delicious. I mean, I’ll go back and just order that. The plate was gone in 30 seconds. It was so delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It was inhaled.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So inhaled. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah, pivoting off of the artichokes, so the grilled artichoke is in the little gem salad, as well. It’s a Manchego cheese on the top. And the dressing is a buttermilk tahini dressing. But the highlight is the crispy garbanzo beans.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes. I love that! The way it added that crunch to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We tried the salmon kebab plate. Very nice filet of salmon with tomato sauce on top. Served with a little salad. Those amazing pickled cucumbers that I could die for. They were amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> But the star of that plate was the sweet-potato fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh my goodness!\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> So good!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I forgot about that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Me too. They were delicious. We had the wienerschnitzel. That’s your thin-slice, pounded-out piece of pork loin. Fried. Really nice and crispy. And that came with really nice fresh peas on top and some roasted potatoes. We really enjoyed that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what else did you have?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s all we had to eat but had something delicious to drink. The Carlsberg beer, which I hadn’t had in years since I was in Denmark, in Sweden last. So I walked in. It’s like, well, if we’re at Stockhome, got to have something from the Scandinavian region. And that was delicious and refreshing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> They also have elderflower soda and lingonberry soda. All of those are great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have anything to drink?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh, yes. Between my four friends, we might have had one or two bottles of the rosé.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> But who’s counting? Maybe.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, we were there for a long time. We really coursed it out. We sat outside, which I loved sitting outside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It was lovely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Just really beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s good people watching.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You got to have desserts. You need some calories when you’re biking up there, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Right. I hate to say it, but I usually don’t get dessert.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> No! No! Bennett! You’re missing out! You’re missing out!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I hate to disappoint.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> That Swedish pancake is insane!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Narrator:\u003c/b> …Swedish candy to go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> There was a nice candy selection. It was cute on the counter.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Tell us about–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Am I the only one that got the Swedish pancake?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> You got to go back for it. You got to go back for it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s kind of the star of their show.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It really is. Crêpe-like pancake. Crispy edges. They serve it with what’s clearly a homemade, heavy whipped cream with beautiful fresh berries. That was gone in 10 seconds.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> You had me at “crêpe-like.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> That was delicious. I know.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> The thinness is what got me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh my goodness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you feel like you got value?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Like I said, if the meal would have been a little bit warmer, I think would have felt fully into the value, but I thought it was really cute. The service was nice. Everyone was really friendly from the beginning. That makes it something that you want to return to. So if we’re in the area, we’d check it out again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it sounds like you make this a regular thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> We kind of do. We like to go up and visit Petaluma, and that’s been our routine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Paige is already dreaming about those Swedish pancakes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I will go back for those artichokes and the Swedish pancake, for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> If you would like to try Stockhome, it’s located on Western Avenue in Petaluma, and the average tab per person without drinks is around $50. Offering a chic cocktail-bar vibe and classic Venetian cicchetti, Alexis’ pick brings the true spirit of la dolce vita to the City by the Bay. Located just a few blocks from San Francisco’s Embarcadero, it’s Bar Sprezzatura.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Rattling ]\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mastropierro:\u003c/b> I think when you walk into our space, it kind of feels like lightning in a bottle. There is an elevated feel to it, but it feels effortless.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Prego!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> Think about “La Dolce Vita.” Fellini. Sophia Loren. Right? So, like, decadent, sexy, but, you know, with character. Cicchetti is specifically for Venetian region. The style of it is a small snack. Like a bite, a nibble.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> In Venice, because of the lagoon, you’ll see a lot of seafood. We have the bay here, so we kind of are able to replicate that. The baccala mantecato is whipped salt cod. It’s a 400-year-old recipe. It’s something that you see all over in Venice. It’s very, very traditional. As far as decadence goes, our tuna carpaccio. I get the best ahi tuna from Hawaii. It has a spicy olive tapenade that has 13 different ingredients, which are really building the flavor of the sauce. It blows people away. It really does.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mastropierro:\u003c/b> This is gonna be Alta Langa, which is high-elevation wine coming from Piemonte. Being a Venetian restaurant, of course, we’re going to have a natural focus in the Veneto, Piemonte. But whatever wine you really love in Italy, you should be able to find it here.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> As far as cocktail program, classics done very well. Freshness of ingredients. And creativity. A Negroni was the first cocktail that I made when I was 13 years old my first day behind the bar. It’s three things perfectly executed in the same glass. The orange slice has to be put in a glass before. It’s building the glass. Equal parts of gin, Campari, and sweet vermouth. And the orange slice is very important because the pulp of the orange balance the Campari. What I really like about my job is the reaction of the guests.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Our goal is when you walk out of this building, you’re like, “Wow. That was a great experience. I can’t wait to tell my friends. I can’t wait to come back.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> You give us a chance to make it a memory for you in life. So we honored for that. We take it very seriously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alexis, this spot really does feel like you’re in Venice, doesn’t it? It gives you this elegance, doesn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s lovely. You walk in. It’s bright and airy. And it has these beautiful– It almost looks like street lamps that should be outside, but they’re indoors, so it’s just– It’s a beautiful setting. It’s great to go after work, on a weekend. Has great small bites. You can taste so many different things. I really love the shrimp arancini. It’s so tender. It’s creamy. It’s cheesy. And it’s fried on the outside, so you can’t really go wrong.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A little fried shrimp ball.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah, a little fried shrimp ball. Also love the meatballs with guanciale. They’re really light and really tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The meatballs were great. They asked me if I wanted bread, as well. And, of course, I said, “Yes, I want that.” And that was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was a big piece, but thin-sliced. It had olive oil on it. But the perfect crispiness. It was like those sweet-potato fries. It was, like, perfectly crispy on the outside, but still squishy on the inside. So you just dip that in the tomato sauce with the meatballs.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes, it’s really delicious not too sweet, not too acidic tomato sauce. You don’t want that sauce to go to waste.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I love the cocktail vibe. So we actually sat up at the bar for a drink before we sat down to eat. I started off with an espresso martini. And I’m very caffeine-sensitive, so I asked if they would do a decaf, and they absolutely did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It was delicious and perfect and cool and smooth. Like, everything you want in an espresso martini.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We actually went with cocktails, as well. The wine list you can page through for days. It’s a great, wonderful wine list.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It’s a bigger drink list than the food list.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes. Absolutely. Yeah. More drinks than food, so right up my alley.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Um, but I also had the versilia. It’s a gin-based cocktail with clarified lemon. It made it just really smooth. It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have a whole Negroni option.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You can really mix and match and kind of make your own.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I tapped into that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ohh. I’m a Negroni fan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So what Negroni did you get? A classic or…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I got the classico, and I got a dirty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ooh. I like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Someone switched from lemonade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah! Right?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">But it is a place like you would– In Venice, where you would just meet and greet and stand at the bar and nibble on things and have a drink.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I had the little gem salad because, like lemonade, I’m a sucker for little gem salads. I will say the peas were just perfect. Like, they’re super fresh, crispy. Just really good veggies across the board.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yeah. The stracciatella was our favorite dish. I mean, fresh mozzarella drizzled with olive oil. And you know when it’s a really good olive oil you can see the green of it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s the creamy part of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So creamy. The creamy inside part of the mozzarella. And beautiful focaccia that you put it on. And then they put pistachios on top, so it gives it that crunch. And that was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We also got the red shrimp scampi pasta.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Oh, my gosh. Me too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> That was my favorite, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It was unexpectedly creamy. Unexpectedly a large portion, also. I wasn’t expecting that much pasta. But it was really delicious. And the red shrimp were cooked exceptionally well. They were really tender. They weren’t squeaky. So that’s how you know they did it right. And it was just a beautifully plated pasta.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah, it was exceptional.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We also had stone fruit salad. Fresh heirloom tomatoes, some grilled peaches. Really yummy champagne vinaigrette. There was a little arugula in there, as well. It was outstanding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> So good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Something else I enjoyed was the duck ragu. It was really earthy, and you could taste, like, the nutmeg and the cinnamon in it. The noodles were a little bit thick, but they were really tasty. And once you mixed in all of that ragu that was at the bottom of the bowl, it made for a really delicious dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you get good service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We got pretty good service. It took a while for them to come to our table to start with us, but once you order, the food came out so quickly, which was wonderful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I agree with the service. I think your best service is at the bar, but I think they really just lean into… it’s a relaxed environment. They don’t want you to feel rushed.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it gives you time to enjoy dessert.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did anybody have it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We had the pistachio cake. It was two little pistachio cakes with a scoop of pistachio gelato. And the gelato was amazing. I would go back for any flavored gelato they might have.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> No dessert. But I have a confession to make. I actually went last night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Did you?! You went back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> And I got that.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So it’s seared in your memory right here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was so good. Yeah, well, so I flew in last night, and like you said, it’s easily accessible from Embarcadero. So you can just take the BART in or the ferry, and it’s right there, you know, walking distance, less than a mile. Definitely make a reservation, though. If you try to just go, you’ll probably just only get a seat at the bar, which is great in itself, but if you want to–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which is kind of where you want to be, though.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It is a hot spot. Yeah, absolutely. And the seats are very cozy. It’s very nice. They make it so you can stay for a while.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Very cozy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Well, if you would like to try Bar Sprezzatura, it’s located on Clay Street in San Francisco, and the average multi-course tab per person without drinks is around $100. Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Check out “Cecilia Tries It” online at KQED.org/checkplease. I have to thank my fabulous guests on this week’s show. Bennett Bakke, who savors the Swedish meatballs at Stockhome in Petaluma… Paige Mantel, who goes all-in on the brisket and burnt ends at Stateline Road Smokehouse in Napa… and Alexis Joseph Merritt, who adores the arancini at Bar Sprezzatura in San Francisco. Join us next time when three more guests will recommend their spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cheers. Cheers. Cheers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> When it comes to desserts at Stateline Road Smokehouse, I like to focus on what is the element that can elevate and give that piece of surprise to the guests? So, for instance, the banana pudding. I trained and learned pastries in France. Orange cookie crumble. The actual crumble that’s on top there is essentially a form of a speculoos dough. I just add a little orange to it and put that on top. It’s a great finish to the end of a meal.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23706/check-please-bay-area-reviews-stateline-road-smokehouse-stockhome-bar-sprezzatura",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3760",
"checkplease_3750",
"checkplease_3731",
"checkplease_9200",
"checkplease_3751",
"checkplease_3871",
"checkplease_9186",
"checkplease_9275",
"checkplease_3472",
"checkplease_3742",
"checkplease_7994",
"checkplease_3738",
"checkplease_10",
"checkplease_3729",
"checkplease_3739",
"checkplease_9209",
"checkplease_8156",
"checkplease_9427"
],
"tags": [
"checkplease_8575",
"checkplease_8988",
"checkplease_9162",
"checkplease_8566",
"checkplease_9444",
"checkplease_9447",
"checkplease_8579",
"checkplease_8640",
"checkplease_8518",
"checkplease_9443",
"checkplease_9446"
],
"featImg": "checkplease_23711",
"label": "checkplease_9339"
},
"checkplease_23693": {
"type": "posts",
"id": "checkplease_23693",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23693",
"score": null,
"sort": [
1767910322000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-closes-out-its-20th-season-with-four-fresh-episodes",
"title": "Check, Please! Bay Area Closes Out Its 20th Season With Four Fresh Episodes",
"publishDate": 1767910322,
"format": "image",
"headTitle": "Check, Please! Bay Area Closes Out Its 20th Season With Four Fresh Episodes | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready to eat your way around the Bay? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> 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.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">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.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the last four new episodes of season 20, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on February 5.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite! Here’s what’s on our plates this February:\u003c/span>\u003c/p>\n\u003cp>https://youtu.be/cqhOOxxZp9w\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 5\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Stateline Road Smokehouse\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country rooted in Bell’s childhood memories and community traditions.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Stockhome\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Petaluma\u003c/b>\u003cspan style=\"font-weight: 400\"> 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.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Financial District at \u003c/span>\u003cb>Bar Sprezzatura\u003c/b>\u003cspan style=\"font-weight: 400\">, 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.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 12\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Our guests head to \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Mykonos Meze\u003c/b>\u003cspan style=\"font-weight: 400\">, where Greek small plates — think keftedes and rich moussaka — are meant for sharing and lingering.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Trifecta\u003c/b>\u003cspan style=\"font-weight: 400\">, 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.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The Roman-inspired pinsa takes center stage at \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">‘s \u003c/span>\u003cb>Montesacro\u003c/b>\u003cspan style=\"font-weight: 400\">, where guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reporter Cecilia Phillips heads to \u003c/span>\u003cb>Dandelion Chocolate\u003c/b>\u003cspan style=\"font-weight: 400\">’s 16th Street Factory in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> for “Cecilia Tries It,” getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 19\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Danville\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Sideboard\u003c/b>\u003cspan style=\"font-weight: 400\">, 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.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Tacos Oscar\u003c/b>\u003cspan style=\"font-weight: 400\"> 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.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>New Eritrea\u003c/b>\u003cspan style=\"font-weight: 400\">, 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. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>G Spot Happy Tastebuds\u003c/b>\u003cspan style=\"font-weight: 400\">, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 26\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003c/span>\u003cb>Smokin’ D’s\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Sunset, where Texas-style barbecue meets Mexican and Asian flair: think pork spare ribs alongside smoked brisket tucked into fluffy bao.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Down the coast at \u003c/span>\u003cb>Pacifica\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Rosalind Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, 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.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Taishoken Ramen\u003c/b>\u003cspan style=\"font-weight: 400\">, 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.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> For the upcoming season, we’re especially interested in your North Bay picks!\u003c/span>\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1767917821,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 11,
"wordCount": 751
},
"headData": {
"title": "Check, Please! Bay Area Closes Out Its 20th Season With Four Fresh Episodes | KQED",
"description": "Check, Please! Bay Area closes out its 20th season with four brand-new episodes in February, led by host Leslie Sbrocco.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Check, Please! Bay Area closes out its 20th season with four brand-new episodes in February, led by host Leslie Sbrocco.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area Closes Out Its 20th Season With Four Fresh Episodes",
"datePublished": "2026-01-08T14:12:02-08:00",
"dateModified": "2026-01-08T16:17:01-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3750,
"slug": "cuisine",
"name": "cuisine"
},
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23693/check-please-bay-area-closes-out-its-20th-season-with-four-fresh-episodes",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Ready to eat your way around the Bay? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> 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.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">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.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the last four new episodes of season 20, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on February 5.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite! Here’s what’s on our plates this February:\u003c/span>\u003c/p>\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/cqhOOxxZp9w'\n title='//www.youtube.com/embed/cqhOOxxZp9w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 5\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Stateline Road Smokehouse\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country rooted in Bell’s childhood memories and community traditions.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Stockhome\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Petaluma\u003c/b>\u003cspan style=\"font-weight: 400\"> 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.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Financial District at \u003c/span>\u003cb>Bar Sprezzatura\u003c/b>\u003cspan style=\"font-weight: 400\">, 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.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 12\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Our guests head to \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Mykonos Meze\u003c/b>\u003cspan style=\"font-weight: 400\">, where Greek small plates — think keftedes and rich moussaka — are meant for sharing and lingering.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Trifecta\u003c/b>\u003cspan style=\"font-weight: 400\">, 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.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The Roman-inspired pinsa takes center stage at \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">‘s \u003c/span>\u003cb>Montesacro\u003c/b>\u003cspan style=\"font-weight: 400\">, where guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reporter Cecilia Phillips heads to \u003c/span>\u003cb>Dandelion Chocolate\u003c/b>\u003cspan style=\"font-weight: 400\">’s 16th Street Factory in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> for “Cecilia Tries It,” getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 19\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Danville\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Sideboard\u003c/b>\u003cspan style=\"font-weight: 400\">, 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.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Tacos Oscar\u003c/b>\u003cspan style=\"font-weight: 400\"> 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.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>New Eritrea\u003c/b>\u003cspan style=\"font-weight: 400\">, 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. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>G Spot Happy Tastebuds\u003c/b>\u003cspan style=\"font-weight: 400\">, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 26\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003c/span>\u003cb>Smokin’ D’s\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Sunset, where Texas-style barbecue meets Mexican and Asian flair: think pork spare ribs alongside smoked brisket tucked into fluffy bao.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Down the coast at \u003c/span>\u003cb>Pacifica\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Rosalind Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, 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.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Taishoken Ramen\u003c/b>\u003cspan style=\"font-weight: 400\">, 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.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> For the upcoming season, we’re especially interested in your North Bay picks!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23693/check-please-bay-area-closes-out-its-20th-season-with-four-fresh-episodes",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3637",
"checkplease_3758",
"checkplease_3845",
"checkplease_3760",
"checkplease_3873",
"checkplease_8022",
"checkplease_250",
"checkplease_3750",
"checkplease_8017",
"checkplease_3730",
"checkplease_3740",
"checkplease_9210",
"checkplease_3731",
"checkplease_93",
"checkplease_9200",
"checkplease_3831",
"checkplease_8116",
"checkplease_3751",
"checkplease_3847",
"checkplease_3871",
"checkplease_3754",
"checkplease_3753",
"checkplease_9186",
"checkplease_9275",
"checkplease_3742",
"checkplease_3472",
"checkplease_9212",
"checkplease_3764",
"checkplease_9211",
"checkplease_3741",
"checkplease_7994",
"checkplease_3738",
"checkplease_10",
"checkplease_3729",
"checkplease_3739",
"checkplease_9209",
"checkplease_8964",
"checkplease_8061",
"checkplease_8156",
"checkplease_9427",
"checkplease_3934",
"checkplease_91",
"checkplease_8175",
"checkplease_3936",
"checkplease_7949"
],
"tags": [
"checkplease_8776",
"checkplease_8575",
"checkplease_8988",
"checkplease_8633",
"checkplease_8584",
"checkplease_9442",
"checkplease_9445",
"checkplease_8971",
"checkplease_9025",
"checkplease_9162",
"checkplease_9245",
"checkplease_9091",
"checkplease_9444",
"checkplease_8579",
"checkplease_8509",
"checkplease_8758",
"checkplease_8640",
"checkplease_8518",
"checkplease_8568",
"checkplease_8519",
"checkplease_9443",
"checkplease_8569"
],
"featImg": "checkplease_23694",
"label": "checkplease_9339"
},
"checkplease_23555": {
"type": "posts",
"id": "checkplease_23555",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23555",
"score": null,
"sort": [
1754015112000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-brezo-minnie-bells-soul-movement-rise-woodfire-pizza-rotisserie",
"title": "Check, Please! Bay Area reviews: Brezo, Minnie Bell’s Soul Movement, Rise Woodfire Pizza & Rotisserie",
"publishDate": 1754015112,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Brezo, Minnie Bell’s Soul Movement, Rise Woodfire Pizza & Rotisserie | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 8, airs Thursday, July 31, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>We begin this episode at \u003cstrong>Brezo\u003c/strong>, a cheerful neighborhood spot known for its Latin-meets-Californian menus from sweet to savory. Diners enjoy banana Kahlúa French toast, gorditas stuffed with beans and meat, and the juicy Brezo Burger served with a bright bacon-garbanzo-tomato salad. Then it’s off to San Francisco’s Fillmore District, where \u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> honors generations of Southern family cooking with a Bay Area twist. Don’t miss the rosemary fried chicken, creamy mac and cheese, and rich brown butter cornbread — a homecoming meal with history in every bite. The episode ends in downtown San Mateo at \u003cstrong>Rise Woodfire Pizza & Rotisserie\u003c/strong>, where a former finance professional-turned-pizzaiolo dishes out wood-fired pies and rotisserie meats in a stunning converted train station. Highlights include the housemade meatballs, tender beef back rib pizza, and a decadent brownie-stuffed cookie for dessert. Plus, in Cecilia Tries It, reporter Cecilia Philips dives into the rhythms, flavors, and reverence of \u003cstrong>San Jose’s Japantown\u003c/strong>, from fresh market finds to the drums and dances of the annual \u003cstrong>Obon Festival\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_23557\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23557\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests JG, Kristie Ramirez and Vanessa Guerra from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.brezorestaurant.com/\">\u003cstrong>Brezo\u003c/strong> (Albany)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://minniebellssoul.com/\">\u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.risewoodfire.com/\">\u003cstrong>Rise Woodfire Pizza & Rotisserie \u003c/strong>(San Mateo)\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://jtownfarm.org/\">Japantown Farmers Market\u003c/a> and \u003ca href=\"https://www.sjbetsuin.org/annual_obon_festival/\">Obon Festival \u003c/a>\u003c/strong>(San Jose)\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong data-start=\"458\" data-end=\"476\">Leslie Sbrocco\u003c/strong>: Southern-style comforts in San Francisco?\u003c/p>\n\u003cp>\u003cstrong>JG\u003c/strong>: It’s one of those places where you just feel at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong data-start=\"576\" data-end=\"594\">Leslie Sbrocco\u003c/strong>: Seasonal Cal-Mex fusion in Albany.\u003cbr>\n\u003cbr data-start=\"630\" data-end=\"633\" data-is-only-node=\"\">\u003cstrong data-start=\"633\" data-end=\"651\">Vanessa Guerra\u003c/strong>: The blueberry pancakes.\u003cbr>\n\u003cbr data-start=\"676\" data-end=\"679\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"705\" data-end=\"708\">\u003cstrong data-start=\"708\" data-end=\"726\">Vanessa Guerra\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"733\" data-end=\"736\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: And wood-fired favorites in San Mateo. I kind of went a little exotic with mine.\u003cbr>\n\u003cbr data-start=\"836\" data-end=\"839\">\u003cstrong data-start=\"839\" data-end=\"857\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"873\" data-end=\"901\">“Check, Please! Bay Area.”\u003cbr>\n\u003c/em>\u003cbr data-start=\"901\" data-end=\"904\">\u003cstrong data-start=\"904\" data-end=\"924\">Cecilia Phillips\u003c/strong>: Ooh, look at this. I’m never going to have anything more delicious.\u003cbr>\n\u003cbr data-start=\"993\" data-end=\"996\">[music playing]\u003cbr>\n\u003cbr data-start=\"1011\" data-end=\"1014\">\u003cstrong data-start=\"1014\" data-end=\"1032\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"1069\" data-end=\"1096\">“Check Please! Bay Area,”\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1337\" data-end=\"1351\">Check Please\u003c/em> table today are culture curator JG, HR manager Vanessa Guerra, and graphic designer and illustrator Kristie Ramirez. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1487\" data-end=\"1490\">\u003cstrong data-start=\"1490\" data-end=\"1508\">Vanessa Guerra\u003c/strong>: Hi, Leslie.\u003cbr>\n\u003cbr data-start=\"1521\" data-end=\"1524\">\u003cstrong data-start=\"1524\" data-end=\"1543\">Kristie Ramirez\u003c/strong>: How are you doing?\u003cbr>\n\u003cbr data-start=\"1563\" data-end=\"1566\">\u003cstrong data-start=\"1566\" data-end=\"1584\">Leslie Sbrocco\u003c/strong>: Let’s kick things off with Kristie’s go-to brunch spot. Offering a blend of both California and Latin specialties, fresh mimosas, and a sunny patio to soak it all in, it’s the perfect place when this mom of two under two needs her own “timeout.” Located in Albany’s Solano Avenue district, it’s Brezo.\u003cbr>\n\u003cbr data-start=\"1887\" data-end=\"1890\">[music playing]\u003cbr>\n\u003cbr data-start=\"1905\" data-end=\"1908\">\u003cstrong data-start=\"1908\" data-end=\"1927\">Heather Mervine\u003c/strong>: Brezo is a family restaurant where we serve up a lot of just homey meals with a little Californian and Latin mix that makes people happy. Our menu here is a mix between me, a Californian, and him coming from Mexico.\u003cbr>\n\u003cbr data-start=\"2144\" data-end=\"2147\">\u003cstrong data-start=\"2147\" data-end=\"2166\">Heather Mervine\u003c/strong>: Who had chilaquiles?\u003cbr>\n\u003cbr data-start=\"2188\" data-end=\"2191\">\u003cstrong data-start=\"2191\" data-end=\"2210\">Heather Mervine\u003c/strong>: I grew up on a farm, so we wanted to make everything fresh and everything from scratch. We use recipes that I’ve been developing for a long time. Like the pancakes, we make a blueberry butter for the top, so it’s like blueberry on blueberry. The polenta is like from when I was a kid, my dad used to make me polenta for breakfast. We like to cook it slow and low, and we put lots of cheese.\u003cbr>\n\u003cbr data-start=\"2602\" data-end=\"2605\">\u003cstrong data-start=\"2605\" data-end=\"2625\">Hector Hernandez\u003c/strong>: Lots.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2654\">Heather Mervine\u003c/strong>: The yummy part.\u003cbr>\n\u003cbr data-start=\"2671\" data-end=\"2674\">\u003cstrong data-start=\"2674\" data-end=\"2694\">Hector Hernandez\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2701\" data-end=\"2704\">\u003cstrong data-start=\"2704\" data-end=\"2716\">Customer\u003c/strong>: Wow. It’s so cheesy.\u003cbr>\n\u003cbr data-start=\"2738\" data-end=\"2741\">\u003cstrong data-start=\"2741\" data-end=\"2760\">Heather Mervine\u003c/strong>: On the Latin side, we have gordita, the sopes, chilaquiles — that’s more Mexico City. My favorite thing to cook is the braised lamb. It will take hours and hours to cook, but as soon as they come out, it’s the best thing ever. And then we have a little Latin. The chimichurri goes on top of it, and it’s like, that’s all the combination of us.\u003cbr>\n\u003cbr data-start=\"3106\" data-end=\"3109\">\u003cstrong data-start=\"3109\" data-end=\"3128\">Heather Mervine\u003c/strong>: Here at Brezo, we welcome everybody. You can come for a date or you can come with your kids. We put a lot of love in our food.\u003cbr>\n\u003cbr data-start=\"3256\" data-end=\"3259\">\u003cstrong data-start=\"3259\" data-end=\"3278\">Heather Mervine\u003c/strong>: I love to put smiles on people’s faces. I couldn’t think of doing anything else. I think we’re, like, a really good team.\u003cbr>\n\u003cbr data-start=\"3401\" data-end=\"3404\">\u003cstrong data-start=\"3404\" data-end=\"3422\">Leslie Sbrocco\u003c/strong>: Now, Kristie, what’s unique about Brezo is it is this mixture of cultures, isn’t it?\u003cbr>\n\u003cbr data-start=\"3508\" data-end=\"3511\">\u003cstrong data-start=\"3511\" data-end=\"3530\">Kristie Ramirez\u003c/strong>: Yeah, definitely. You know, I love breakfast and I like the idea of using two different types of, kind of, my favorite food. I’ve gone all around the Bay Area trying to look for the best chilaquiles, and I think that they’re here. It’s a huge portion. It’s a perfect tomatillo sauce, the chips are always crisp. What makes it slightly different is they drizzle their own homemade salsa roja. So you’re kind of getting a mix of the two best worlds — the red sauce and the green sauce. I love ordering it with the egg over easy. Once you pop that little yolk and it kind of runs in, it adds like a buttery texture to the chilaquiles. So good. And it was kind of a girls day out, and so we had mimosas. I specifically had the peach cider mimosa. It was really light, bubbly, with a hint of the peach. I really enjoyed it and I think it complemented the chilaquiles really well.\u003cbr>\n\u003cbr data-start=\"4407\" data-end=\"4410\">\u003cstrong data-start=\"4410\" data-end=\"4428\">Leslie Sbrocco\u003c/strong>: And it’s nice to have a cider.\u003cbr>\n\u003cbr data-start=\"4460\" data-end=\"4463\">\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: Yeah. Yeah, definitely.\u003cbr>\n\u003cbr data-start=\"4507\" data-end=\"4510\">\u003cstrong data-start=\"4510\" data-end=\"4528\">Leslie Sbrocco\u003c/strong>: What did you have when you went?\u003cbr>\n\u003cbr data-start=\"4562\" data-end=\"4565\">\u003cstrong data-start=\"4565\" data-end=\"4583\">Vanessa Guerra\u003c/strong>: I had the woodland omelet.\u003cbr>\n\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4632\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"4639\" data-end=\"4642\">\u003cstrong data-start=\"4642\" data-end=\"4660\">Vanessa Guerra\u003c/strong>: Vegetarian, full of provolone and lots and lots of grilled mushrooms, spinach, some garlic. It came with a nice portion of home fries and it was really delicious. It was huge. The portions are huge and so it was hard to finish. I only got through about half of that portion.\u003cbr>\n\u003cbr data-start=\"4936\" data-end=\"4939\">\u003cstrong data-start=\"4939\" data-end=\"4957\">Leslie Sbrocco\u003c/strong>: So you get two meals.\u003cbr>\n\u003cbr data-start=\"4980\" data-end=\"4983\">\u003cstrong data-start=\"4983\" data-end=\"5001\">Vanessa Guerra\u003c/strong>: I got two meals. Yeah, exactly.\u003cbr>\n\u003cbr data-start=\"5034\" data-end=\"5037\">\u003cstrong data-start=\"5037\" data-end=\"5055\">Leslie Sbrocco\u003c/strong>: All right, JG, what was your experience?\u003cbr>\n\u003cbr data-start=\"5097\" data-end=\"5100\">\u003cstrong data-start=\"5100\" data-end=\"5106\">JG\u003c/strong>: The staff was really, really friendly. The food was amazing. I actually went for a dinner and they have a salad called the calico salad. It’s like a southwestern, romaine lettuce, it has a nice zesty chili lime dressing to it, and it had a right amount of crunch to it. I wish it had more chips because who doesn’t like a good chip? And a little bit more avocado, but the overall salad was really good. And I had the lamb shank which was super fall-of-the-bone tender. It had a polenta that was nice and creamy. It had a nice, interesting sauce to it.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: You can never go wrong with their Mexican dishes as well. You know, when I’ve gone, their gorditas — they are handmade tortillas and they’re stuffed with meat, they have beans in them, their housemade salsa, cheese, lettuce. Very, very good.\u003cbr>\n\u003cbr data-start=\"5902\" data-end=\"5905\">\u003cstrong data-start=\"5905\" data-end=\"5923\">Leslie Sbrocco\u003c/strong>: Very good. Did you have anything else? Did you try anything else?\u003cbr>\n\u003cbr data-start=\"5990\" data-end=\"5993\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Well, we ordered a lot of food while we were there, so my sister got a cheeseburger that I had complete entrée envy over because it was on this huge brioche bun with tons of fun vegetables on it, bacon, cheese dripping off of it, huge burger. She could only get through about half, and then she got a really lovely side salad full of fresh veggies, garbanzo beans, cucumbers, and a delightful vinaigrette that was perfectly bright on the salad. Perfect accompaniment to that burger. And then my uncle, he got the blueberry pancakes, which were like–\u003cbr>\n\u003cbr data-start=\"6551\" data-end=\"6554\">\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Huge!\u003cbr>\n\u003cbr data-start=\"6608\" data-end=\"6611\">\u003cstrong data-start=\"6611\" data-end=\"6629\">Leslie Sbrocco\u003c/strong>: The size of your plate.\u003cbr>\n\u003cbr data-start=\"6654\" data-end=\"6657\">\u003cstrong data-start=\"6657\" data-end=\"6675\">Vanessa Guerra\u003c/strong>: Yeah, the size of the plate, and there’s three of them. They had the blueberries folded into the batter, which was great. Tons of blueberries on top. I think it even had blueberries in the butter, which was a nice touch. And we got the Kahlua banana French toast, and that was also a fan favorite. It was nice and crispy, bananas — sweet, kind of that flambé style, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: One thing I also did want to note that we had the scones. Oh, my God. They are so good. The scone itself was very fluffy. Cut in half, it was filled with a cream. And then it had a really nice preserve on it. And I felt like it was a great balance, because the acidity of that preserve really cut through that sweetness and heaviness of that cream.\u003cbr>\n\u003cbr data-start=\"7414\" data-end=\"7417\">\u003cstrong data-start=\"7417\" data-end=\"7435\">Leslie Sbrocco\u003c/strong>: Now come on, JG, you’re getting a little breakfast envy over there, aren’t you?\u003cbr>\n\u003cbr data-start=\"7516\" data-end=\"7519\">\u003cstrong data-start=\"7519\" data-end=\"7525\">JG\u003c/strong>: I’m not an egg fan, actually, so I’m super limited with breakfast. So, like, I didn’t know that chilaquiles was that fire. I would get that without the egg ’cause I’ve done that before. I wish I would have definitely got the chilaquiles, ’cause now the way you explain it, I’m like, okay.\u003cbr>\n\u003cbr data-start=\"7815\" data-end=\"7818\">\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: Well, you can always go back.\u003cbr>\n\u003cbr data-start=\"7867\" data-end=\"7870\">\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: Oh yeah, definitely. For sure.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: You can always go back.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: And like I said, the staff was really cool. Definitely nice to know that there’s scones there.\u003c/p>\n\u003cp>\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: We were super disappointed ’cause I wanted to try that scone, but they sold out, so it must be very popular.\u003cbr>\n\u003cbr data-start=\"8136\" data-end=\"8139\">\u003cstrong data-start=\"8139\" data-end=\"8158\">Kristie Ramirez\u003c/strong>: Oh, yeah. It’s so good.\u003cbr>\n\u003cbr data-start=\"8183\" data-end=\"8186\">\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: Oh, I’m sure.\u003cbr>\n\u003cbr data-start=\"8219\" data-end=\"8222\">\u003cstrong data-start=\"8222\" data-end=\"8241\">Kristie Ramirez\u003c/strong>: Go back for that.\u003cbr>\n\u003cbr data-start=\"8260\" data-end=\"8263\">\u003cstrong data-start=\"8263\" data-end=\"8281\">Vanessa Guerra\u003c/strong>: Yeah, we’ll have to do that.\u003cbr>\n\u003cbr data-start=\"8311\" data-end=\"8314\">\u003cstrong data-start=\"8314\" data-end=\"8332\">Leslie Sbrocco\u003c/strong>: All right, if you would like to try Brezo, it’s located on Solano Avenue in Albany. The average multi-course tab per person without drinks is around $65.\u003cbr>\n\u003cbr data-start=\"8487\" data-end=\"8490\">\u003cstrong data-start=\"8490\" data-end=\"8508\">Leslie Sbrocco\u003c/strong>: JG’s local favorite dishes up Southern classics paired with an equally warm side of hospitality. Whenever he’s craving the chef’s signature fried chicken and rich mac and cheese, he heads to San Francisco’s historic Fillmore District, home to Minnie Bell’s Soul Movement.\u003cbr>\n\u003cbr data-start=\"8781\" data-end=\"8784\">[music playing]\u003c/p>\n\u003cp>\u003cstrong data-start=\"555\" data-end=\"575\">Fernay McPherson\u003c/strong>: Soul food can be any type of cuisine. It’s just what resonates to people in their spirit, in their souls. It’s comfort food, you know? So I want people to feel that comfort when they’re eating it. Minnie is my great aunt, and Lillie Bell was my grandmother. Everything is food that I learned to cook from them with just little twists and spins that I learned over the years. I grew up going to church, and after church it was fried chicken, you know, dinners that people wanted. So I wanted to do something that just really resonated with my childhood, something that was scratch-made. But I also wanted to put a little twist on it, so that’s where my rosemary fried chicken came from. We have all your classic Southern sides, which is collard greens, mac and cheese, cornbread, which is my favorite. So we’re going to put that brown butter in slowly so that we don’t cook our eggs. The brown butter in our cornbread just adds another layer of flavor that really has people thinking, “What is this?” Like, what’s in this cornbread? I hear people say, “I don’t even like cornbread, but this is some good cornbread.” The Fillmore is the neighborhood that I was born and raised in. My great aunt Minnie and my grandmother, when they migrated here, they saw a different Fillmore. The fact that I am able to open up this Black-owned restaurant in a historic, Black-owned neighborhood, to be here and represent that bygone era is just so important.\u003cbr>\n\u003cbr data-start=\"2019\" data-end=\"2022\">\u003cstrong data-start=\"2022\" data-end=\"2034\">Customer\u003c/strong>: How you doing?\u003cbr>\n\u003cbr data-start=\"2050\" data-end=\"2053\" data-is-only-node=\"\">\u003cstrong data-start=\"2053\" data-end=\"2073\">Fernay McPherson\u003c/strong>: When people come in here and they tell me how proud they are, how they have a space that feels like home to them, it makes me feel good that I’m able to do that. I’m here. I’m home. I appreciate everybody. Thank you.\u003cbr>\n\u003cbr data-start=\"2291\" data-end=\"2294\">\u003cstrong data-start=\"2294\" data-end=\"2312\">Leslie Sbrocco\u003c/strong>: Now, JG, have you been a fan of Chef Fernay for a long time?\u003cbr>\n\u003cbr data-start=\"2374\" data-end=\"2377\">\u003cstrong data-start=\"2377\" data-end=\"2383\">JG\u003c/strong>: For a good moment, um, she was actually in Emeryville prior to, at the public market. That’s kind of, like, where I found it randomly one day. But honestly, I think that it has a different flavor and just energy coming from the Fillmore District because of, historically, where she’s from. It’s just one of those places where you just feel at home. And the rosemary fried chicken is something that’s just — I think is very unique with the brine. Leg and thighs is my go-to. So sometimes four is not enough, unfortunately, so I usually get like an eight piece. They have a house hot sauce that they make. It has a nice, like–\u003cbr>\n\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3032\">Leslie Sbrocco\u003c/strong>: Kick to it.\u003cbr>\n\u003cbr data-start=\"3045\" data-end=\"3048\">\u003cstrong data-start=\"3048\" data-end=\"3054\">JG\u003c/strong>: It’s just a nice kick to it, yeah. Like a nice kick. And they come with sides whether you get the four or the eight, And the yams has a nice sweet nutmeg, cinnamon, whatever it is, that I just imagine that yams would be ’cause growing up my grandma used to put vanilla extract, cinnamon, and nutmeg in it. And just like a big hug, actually.\u003cbr>\n\u003cbr data-start=\"3396\" data-end=\"3399\">\u003cstrong data-start=\"3399\" data-end=\"3417\">Leslie Sbrocco\u003c/strong>: All right, now tell me about that mac and cheese that goes with it.\u003cbr>\n\u003cbr data-start=\"3486\" data-end=\"3489\">\u003cstrong data-start=\"3489\" data-end=\"3495\">JG\u003c/strong>: The mac and cheese is definitely her signature.\u003cbr>\n\u003cbr data-start=\"3544\" data-end=\"3547\">\u003cstrong data-start=\"3547\" data-end=\"3565\">Leslie Sbrocco\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3572\" data-end=\"3575\">\u003cstrong data-start=\"3575\" data-end=\"3581\">JG\u003c/strong>: And that’s one of the few places that I enjoy the mac and cheese in public because of the layers of cheese and how gooey it is.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Kristie Ramirez\u003c/strong>: Yeah, so I have to agree. The mac and cheese was super cheesy, very creamy. But for me, the braised greens were the star of the show. Perfect seasoning, the broth was really good, like, I basically killed that by myself.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: Those were the best collard greens, braised collard greens I’ve ever had. They were delicious. We got the pickled vegetables also, They house make them, it’s in a quick pickle. And there is four or five different kinds of vegetables in there that really also helped cut the richness of the chicken, along with the richness of the collard greens and the hot sauces and everything. It was really great on the palate. Loved those.\u003cbr>\n\u003cbr data-start=\"4382\" data-end=\"4385\">\u003cstrong data-start=\"4385\" data-end=\"4403\">Leslie Sbrocco\u003c/strong>: Did you get fried chicken?\u003cbr>\n\u003cbr data-start=\"4431\" data-end=\"4434\">\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: We did. We got the fried chicken and the wings in a hot honey sauce. And the wings were a huge portion of these, like, six or eight dinosaur-sized wings. And when we saw those come out first, I thought, “Oh dear, we probably over-ordered again.” And we only got through about half of those before we started moving on to the four-piece chicken that we ordered.\u003cbr>\n\u003cbr data-start=\"4814\" data-end=\"4817\">\u003cstrong data-start=\"4817\" data-end=\"4835\">Leslie Sbrocco\u003c/strong>: Right, and fried chicken for you?\u003cbr>\n\u003cbr data-start=\"4870\" data-end=\"4873\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: You know, I’m not a huge fried chicken fan and that place made me a fan.\u003cbr>\n\u003cbr data-start=\"4966\" data-end=\"4969\">\u003cstrong data-start=\"4969\" data-end=\"4987\">Leslie Sbrocco\u003c/strong>: Okay, there we go. High praise.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: I have to say that rosemary, the seasoning, it’s just so unique to me. Also, we’re, like, hot sauce people, so we have to add hot sauce. But, you know, the chicken can stand alone without the hot sauce also.\u003cbr>\n\u003cbr data-start=\"5250\" data-end=\"5253\">\u003cstrong data-start=\"5253\" data-end=\"5271\">Leslie Sbrocco\u003c/strong>: All right, and did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"5319\" data-end=\"5322\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: Yeah, I actually had the sangria and it was really refreshing, light, paired really well with that chicken.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4873\" data-end=\"4892\">JG\u003c/strong>: I like that their wine menu is from Black vendors as well, which is pretty cool. That kind of encompasses that Fillmore energy.\u003cbr>\n\u003cbr data-start=\"5577\" data-end=\"5580\">\u003cstrong data-start=\"5580\" data-end=\"5598\">Leslie Sbrocco\u003c/strong>: All right. Did you have dessert?\u003cbr>\n\u003cbr data-start=\"5632\" data-end=\"5635\">\u003cstrong data-start=\"5635\" data-end=\"5654\">Kristie Ramirez\u003c/strong>: I did, I had their banana pudding, which was kind of like a crème brûlée. It was the fusion that I didn’t know that I needed so badly in my life. Me and my husband were, like, fighting for the last bite of it. You know, it had that beautiful crème brûlée that you crack into. It was, like, super creamy. Never experienced a dessert like that.\u003cbr>\n\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6019\">Vanessa Guerra\u003c/strong>: We had the sour cream pound cake that had a caramel drizzle on it, and some homemade whipped cream on the side. Came with a bunch of strawberries and it was so good. It wasn’t too sweet. It wasn’t too dense. It was perfect and kind of had to hide it at the very, very back of my fridge when I got home so nobody else would gobble it down later that night but me. So, delicious. Highly–\u003cbr>\n\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6428\">Leslie Sbrocco\u003c/strong>: Had no calories either.\u003cbr>\n\u003cbr data-start=\"6453\" data-end=\"6456\">\u003cstrong data-start=\"6456\" data-end=\"6474\">Vanessa Guerra\u003c/strong>: Zero calories.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6583\" data-end=\"6589\">JG: \u003c/strong>I don’t know if you guys got the cornbread.\u003cbr>\n\u003cbr data-start=\"6534\" data-end=\"6537\">\u003cstrong data-start=\"6537\" data-end=\"6555\">Vanessa Guerra\u003c/strong>: The cornbread was good.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6589\">JG\u003c/strong>: The honey butter cornbread is definitely where it’s at, too. I’m not a big dessert fan personally, so I usually opt out of desserts.\u003cbr>\n\u003cbr data-start=\"6723\" data-end=\"6726\">\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco\u003c/strong>: Well, you got cornbread and yams.\u003cbr>\n\u003cbr data-start=\"6779\" data-end=\"6782\">\u003cstrong data-start=\"6782\" data-end=\"6788\">JG\u003c/strong>: I got yams. I think I got enough sugar for the day. And the vibe there, to me, is what you think of the Harlem of the West would be. I think it brings a different light into a neighborhood that really needs some light on it, and it has a really historical, happy thing to say about culture. So that’s the reason why I like going there, ’cause for me, it’s nostalgic. It has great music, great people, and it brings people together in a way that I think people in San Francisco should be together.\u003cbr>\n\u003cbr data-start=\"7286\" data-end=\"7289\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: I mean, the vibe in there is really comfortable.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco: \u003c/strong>It’s about hospitality.\u003cbr>\n\u003cbr data-start=\"7382\" data-end=\"7385\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: Hospitality all the way. It was a wonderful little restaurant. It’s small, but it felt very big and a lot of spirit. And the personality of it was great.\u003cbr>\n\u003cbr data-start=\"7558\" data-end=\"7561\">\u003cstrong data-start=\"7561\" data-end=\"7579\">Leslie Sbrocco\u003c/strong>: All right, I think you got some fans, JG.\u003cbr>\n\u003cbr data-start=\"7622\" data-end=\"7625\">\u003cstrong data-start=\"7625\" data-end=\"7643\">Vanessa Guerra\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"7650\" data-end=\"7653\">\u003cstrong data-start=\"7653\" data-end=\"7671\">Leslie Sbrocco\u003c/strong>: If you would like to try Minnie Bell’s Soul Movement, It’s located on Fillmore Street in San Francisco, and the average multi-course tab per person without drinks is around $45.\u003cbr>\n\u003cbr data-start=\"7850\" data-end=\"7853\">\u003cstrong data-start=\"7853\" data-end=\"7871\">Leslie Sbrocco\u003c/strong>: Vanessa says any way you slice it, her restaurant serves some of the Bay Area’s most delectable wood-fired pizzas. But that’s just a small part of the draw for her. The high ceilings, lively bar, and family-friendly vibe, all make for a great night out, no matter what the occasion. Located in San Mateo, it’s Rise Woodfire.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"501\" data-end=\"504\">\u003cstrong data-start=\"504\" data-end=\"519\">Omid Zahedi\u003c/strong>: The cuisine at Rise Woodfire is Italian American comfort food, as well as American comfort food. All the things that we grew up on with a chef’s touch.\u003cbr>\n\u003cbr data-start=\"672\" data-end=\"675\">\u003cstrong data-start=\"675\" data-end=\"692\">Susan Payrovi\u003c/strong>: We decided to call this Rise because Omid has been working on his dough for seven years.\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"800\">Omid Zahedi\u003c/strong>: There’s four flours that make up the pizza dough. It has wheat germ in it, rye in it, it also has whole wheat, and then it has a high-powered, high-gluten flour. This dough has already seen four rises. The fifth rise is when it goes in the oven, and that’s the final rise. You can make a pretty good pizza at home, but there’s no competing with giant 5,000 pound brick oven from Naples, Italy. We use almond wood. It just adds another layer of flavor. This is our prosciutto slicer. It is actually hand-cranked. We want it to go nice and slow and give us paper thin prosciutto. My love affair with the menu or any individual item kind of rotates in and out. Our prime rib is awesome. Sometimes I’m all about just a straight-up Napoli pizza, other times it’s all about the wings.\u003cbr>\n\u003cbr data-start=\"1580\" data-end=\"1583\">\u003cstrong data-start=\"1583\" data-end=\"1600\">Susan Payrovi\u003c/strong>: I actually love the chicken. It has a really good flavor to it. You know, the white meat is great, the dark meat is great, and the different sauces. A big hit is the chimichurri.\u003cbr>\n\u003cbr data-start=\"1780\" data-end=\"1783\">\u003cstrong data-start=\"1783\" data-end=\"1798\">Omid Zahedi\u003c/strong>: We love being here at the train station. The ambiance of this place with the 40-foot ceilings, I think we got the largest, tallest bar, maybe in the peninsula. [Laughs] One of the funny things that happens here is sometimes the conductors will give us a phone call and place a pizza order, and then we’ll have it ready for them, and then they’ll just run in and throw a 20 down, and grab it and jump back into the train and take off. I’ve eaten thousands of pizzas and I’m still not tired of it. Yummy! There’s a lot of things to disagree about, but pizza has no enemies. [Laughs]\u003cbr>\n\u003cbr data-start=\"2380\" data-end=\"2383\">\u003cstrong data-start=\"2383\" data-end=\"2390\">All\u003c/strong>: Cheers!\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: Now, Vanessa, they do a very large menu here, don’t they?\u003cbr>\n\u003cbr data-start=\"2479\" data-end=\"2482\">\u003cstrong data-start=\"2482\" data-end=\"2500\">Vanessa Guerra\u003c/strong>: They do. Pretty eclectic menu.\u003cbr>\n\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2553\">Leslie Sbrocco\u003c/strong>: And is that one of the reasons you love it so much?\u003cbr>\n\u003cbr data-start=\"2606\" data-end=\"2609\">\u003cstrong data-start=\"2609\" data-end=\"2627\">Vanessa Guerra\u003c/strong>: I do. My daughter is a vegan, my son’s a full carnivore, and there’s something on the menu for all of us there. We always start with the prosciutto and arugula pizza. Their crust is nice and chewy and especially love the delicate slicing on the prosciutto. I love the meatballs. The meatballs are absolutely delicious. They’re soft, they’re in a very savory, robust meat sauce. It comes with a very delicate crostini. It’s a perfect accompaniment to the richness of the meatballs.\u003cbr>\n\u003cbr data-start=\"3109\" data-end=\"3112\">\u003cstrong data-start=\"3112\" data-end=\"3131\">Kristie Ramirez\u003c/strong>: I actually started also with meatballs, and I have to say that I loved them. I feel like that tomato sauce was what made that meatball.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Vanessa Guerra\u003c/strong>: Isn’t it good?\u003cbr>\n\u003cbr data-start=\"3305\" data-end=\"3308\">\u003cstrong data-start=\"3308\" data-end=\"3327\">Kristie Ramirez\u003c/strong>: It’s so good. You can just scoop up that sauce. And the meatballs are perfectly seasoned.\u003cbr>\n\u003cbr data-start=\"3418\" data-end=\"3421\">\u003cstrong data-start=\"3421\" data-end=\"3427\">JG\u003c/strong>: Unfortunately, I didn’t have the best meatball experience.\u003cbr>\n\u003cbr data-start=\"3487\" data-end=\"3490\">\u003cstrong data-start=\"3490\" data-end=\"3508\">Vanessa Guerra\u003c/strong>: Oh, no.\u003cbr>\n\u003cbr data-start=\"3517\" data-end=\"3520\">\u003cstrong data-start=\"3520\" data-end=\"3526\">JG\u003c/strong>: The bread was nice and warm, but the meatballs was kind of lukewarm, kind of cold. And I know that’s something that’s fixable, and I did get pizza. I actually went with the back rib and arugula pizza. The white sauce was really good. The beef rib was super tender, the crust was nice and chewy, and it’s actually a good shareable pizza for like two people.\u003cbr>\n\u003cbr data-start=\"3884\" data-end=\"3887\">\u003cstrong data-start=\"3887\" data-end=\"3905\">Leslie Sbrocco\u003c/strong>: And did you wash that down with anything?\u003cbr>\n\u003cbr data-start=\"3948\" data-end=\"3951\">\u003cstrong data-start=\"3951\" data-end=\"3957\">JG\u003c/strong>: I actually had a Mezcal club soda ’cause that’s usually my default cocktail. Their mezcal was a really good well, two limes, that’s like my Sprite — a spicy Sprite. That’s kind of what I rock with.\u003cbr>\n\u003cbr data-start=\"4156\" data-end=\"4159\">\u003cstrong data-start=\"4159\" data-end=\"4178\">Kristie Ramirez\u003c/strong>: I actually had the Lovely Locomotive. I thought it was great. It’s a gin-based drink with a peach puree. The gin wasn’t so strong, and it paired well with that puree. I got the lemon pesto shrimp pizza. I kind of went a little exotic with mine. And it was beautiful. It was really, really bright. It was garnished with this, like, dried lemon on top, it had chili flakes, and when you would bite into it, it had whole garlic that would kind of like pop in your mouth and give you kind of this sweetness.\u003cbr>\n\u003cbr data-start=\"4683\" data-end=\"4686\">\u003cstrong data-start=\"4686\" data-end=\"4704\">Leslie Sbrocco\u003c/strong>: All right, and they’ve got a whole selection of grilled items, right?\u003cbr>\n\u003cbr data-start=\"4775\" data-end=\"4778\">\u003cstrong data-start=\"4778\" data-end=\"4796\">Vanessa Guerra\u003c/strong>: Oh, they do. They have prime rib Thursday through Sunday, they have Scottish salmon, chicken, and that lovely wood-fired rotisserie.\u003cbr>\n\u003cbr data-start=\"4930\" data-end=\"4933\">\u003cstrong data-start=\"4933\" data-end=\"4952\">Kristie Ramirez\u003c/strong>: My husband got the Pitman chicken. I had a few bites. It was extremely tender. But the thing that got my attention was actually the coleslaw. It had like a horseradish sauce. So it was a very bold flavor. And my husband said that was probably the favorite thing that he got.\u003cbr>\n\u003cbr data-start=\"5228\" data-end=\"5231\">\u003cstrong data-start=\"5231\" data-end=\"5249\">Leslie Sbrocco\u003c/strong>: Was the coleslaw?\u003cbr>\n\u003cbr data-start=\"5268\" data-end=\"5271\">\u003cstrong data-start=\"5271\" data-end=\"5290\">Kristie Ramirez\u003c/strong>: Was the coleslaw, yeah.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5336\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5364\">Vanessa Guerra\u003c/strong>: Their hummus is also delicious. They make their own pita bread, they put the hummus with Persian cucumbers, feta, some tomatoes to give it a little texture.\u003cbr>\n\u003cbr data-start=\"5522\" data-end=\"5525\">\u003cstrong data-start=\"5525\" data-end=\"5543\">Leslie Sbrocco\u003c/strong>: Nice. Did you have any dessert?\u003cbr>\n\u003cbr data-start=\"5576\" data-end=\"5579\">\u003cstrong data-start=\"5579\" data-end=\"5597\">Vanessa Guerra\u003c/strong>: Celebration cake. We had the chocolate celebration cake. And it is wonderful. Nice chocolatey flavor. I think they put a little bit of coffee or espresso in there to balance out the richness of the cake. It’s served with a scoop of ice cream, and we’re usually fighting over finishing up that.\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5901\">JG\u003c/strong>: I got the chocolate chip cookie brownie situation. Yeah, that’s delicious. I wish the cookie was sweeter, but the texture, the brownie, and everything was definitely nice.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6095\">Leslie Sbrocco\u003c/strong>: And what about the atmosphere?\u003cbr>\n\u003cbr data-start=\"6127\" data-end=\"6130\">\u003cstrong data-start=\"6130\" data-end=\"6149\">Kristie Ramirez\u003c/strong>: I love the atmosphere. The restaurant itself is really lovely and it’s right there next to the train.\u003cbr>\n\u003cbr data-start=\"6252\" data-end=\"6255\">\u003cstrong data-start=\"6255\" data-end=\"6261\">JG\u003c/strong>: What makes it unique is actually the space. The patio is really beautiful. There’s a lot of natural light that’s inside. My biggest disappointment is I was just kind of standing there for a little bit, and it was really not that busy. And I’m, like, I’m just waiting to sit down.\u003cbr>\n\u003cbr data-start=\"6542\" data-end=\"6545\">\u003cstrong data-start=\"6545\" data-end=\"6563\">Leslie Sbrocco\u003c/strong>: Was it an off night?\u003cbr>\n\u003cbr data-start=\"6585\" data-end=\"6588\">\u003cstrong data-start=\"6588\" data-end=\"6594\">JG\u003c/strong>: Could have been an off night.\u003cbr>\n\u003cbr data-start=\"6625\" data-end=\"6628\">\u003cstrong data-start=\"6628\" data-end=\"6646\">Vanessa Guerra\u003c/strong>: We’ve always had great customer service and friendly waiters.\u003cbr>\n\u003cbr data-start=\"6709\" data-end=\"6712\">\u003cstrong data-start=\"6712\" data-end=\"6718\">JG\u003c/strong>: But that was just my personal experience, but I would definitely give it another chance for sure. I think it’s a very good large group setting spot because the menu is so vast, and I love how it’s close to public transit too, you know what I mean, and it’s free parking. You know, I live in San Francisco. Free parking is not the norm. Some free 90 minute parking, or I could take Caltrain and pull up and it’s right there. So it’s easy for people to get to as well.\u003cbr>\n\u003cbr data-start=\"7186\" data-end=\"7189\">\u003cstrong data-start=\"7189\" data-end=\"7207\">Leslie Sbrocco\u003c/strong>: Excellent. If you would like to try Rise Woodfire, it’s located on B Street in San Mateo, and the average multi-course tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"165\" data-end=\"268\">\u003cstrong data-start=\"165\" data-end=\"185\">Cecilia Phillips\u003c/strong>: And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"270\" data-end=\"272\">♪♪\u003c/p>\n\u003cp data-start=\"274\" data-end=\"479\">\u003cstrong data-start=\"274\" data-end=\"294\">Cecilia Phillips\u003c/strong>: So we’re here in San Jose at the Japantown Farmers Market, and the Obon Festival is happening. But this is a really awesome place to visit year round. What makes this area so special?\u003c/p>\n\u003cp data-start=\"481\" data-end=\"913\">\u003cstrong data-start=\"481\" data-end=\"498\">Jennifer Rast\u003c/strong>: It’s the most historic of the three Japantowns in the United States. We’re tiny, but mighty. We’ve got a lot of legacy businesses. My family’s been in Japantown for five generations doing agriculture in the Valley, so agriculture means everything to us. The Obon Festival is kind of like our version of Day of the Dead. It celebrates our ancestors. We dance, we have games, and then some foods over there as well.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"952\">\u003cstrong data-start=\"915\" data-end=\"935\">Cecilia Phillips\u003c/strong>: Excellent food.\u003c/p>\n\u003cp data-start=\"954\" data-end=\"978\">\u003cstrong data-start=\"954\" data-end=\"971\">Jennifer Rast\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"980\" data-end=\"982\">♪♪\u003c/p>\n\u003cp data-start=\"984\" data-end=\"1075\">\u003cstrong data-start=\"984\" data-end=\"1004\">Cecilia Phillips\u003c/strong>: Mogu mogu means, like, “num num” in English. Like chowing down sound.\u003c/p>\n\u003cp data-start=\"1077\" data-end=\"1114\">\u003cstrong data-start=\"1077\" data-end=\"1096\">Jennifer Kimura\u003c/strong>: Like, nyom-nyom.\u003c/p>\n\u003cp data-start=\"1116\" data-end=\"1206\">\u003cstrong data-start=\"1116\" data-end=\"1136\">Cecilia Phillips\u003c/strong>: Nyom-nyom. Yes. So then I’m hoping that your food is yum-yum, right?\u003c/p>\n\u003cp data-start=\"1208\" data-end=\"1242\">\u003cstrong data-start=\"1208\" data-end=\"1227\">Jennifer Kimura\u003c/strong>: Very yum yum.\u003c/p>\n\u003cp data-start=\"1244\" data-end=\"1271\">\u003cstrong data-start=\"1244\" data-end=\"1264\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp data-start=\"1273\" data-end=\"1456\">\u003cstrong data-start=\"1273\" data-end=\"1292\">Jennifer Kimura\u003c/strong>: We do make a beef curry sando, which is Wagyu beef with curry sauce that I make, a little bit of potato, one with the cheddar cheese, one with red cabbage pickle.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1516\">\u003cstrong data-start=\"1458\" data-end=\"1478\">Cecilia Phillips\u003c/strong>: Whoa! Delicious. Mogu mogu. Yum yum.\u003c/p>\n\u003cp data-start=\"1518\" data-end=\"1601\">\u003cstrong data-start=\"1518\" data-end=\"1538\">Cecilia Phillips\u003c/strong>: So you’ve been doing the Obon and doing tempura for 20 years.\u003c/p>\n\u003cp data-start=\"1603\" data-end=\"1643\">\u003cstrong data-start=\"1603\" data-end=\"1619\">Wayne Kogura\u003c/strong>: Close to 30 years now.\u003c/p>\n\u003cp data-start=\"1645\" data-end=\"1702\">\u003cstrong data-start=\"1645\" data-end=\"1665\">Cecilia Phillips\u003c/strong>: Oh my gosh. Hot, fresh, fried food.\u003c/p>\n\u003cp data-start=\"1704\" data-end=\"1754\">\u003cstrong data-start=\"1704\" data-end=\"1720\">Wayne Kogura\u003c/strong>: That’s what we’re talking about.\u003c/p>\n\u003cp data-start=\"1756\" data-end=\"1810\">\u003cstrong data-start=\"1756\" data-end=\"1776\">Cecilia Phillips\u003c/strong>: It is not cool here in San Jose.\u003c/p>\n\u003cp data-start=\"1812\" data-end=\"2099\">\u003cstrong data-start=\"1812\" data-end=\"1828\">Wayne Kogura\u003c/strong>: No, no, no, but we keep it cool. We got the good music going, we got the good refreshments. Yeah, we’re good. So today what we’re cooking is the tempura. Onions, we got green beans, we got zucchini, some yams, and one shrimp on top, and then there’s your dipping sauce.\u003c/p>\n\u003cp data-start=\"2101\" data-end=\"2147\">\u003cstrong data-start=\"2101\" data-end=\"2138\">Wayne Kogura and Cecilia Phillips\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"2149\" data-end=\"2182\">\u003cstrong data-start=\"2149\" data-end=\"2165\">Wayne Kogura\u003c/strong>: Cheers it. Top.\u003c/p>\n\u003cp data-start=\"2184\" data-end=\"2241\">\u003cstrong data-start=\"2184\" data-end=\"2204\">Cecilia Phillips\u003c/strong>: So it’s light, airy, not too heavy.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2266\">\u003cstrong data-start=\"2243\" data-end=\"2259\">Wayne Kogura\u003c/strong>: Nope.\u003c/p>\n\u003cp data-start=\"2268\" data-end=\"2299\">\u003cstrong data-start=\"2268\" data-end=\"2288\">Cecilia Phillips\u003c/strong>: Not oily.\u003c/p>\n\u003cp data-start=\"2301\" data-end=\"2323\">\u003cstrong data-start=\"2301\" data-end=\"2317\">Wayne Kogura\u003c/strong>: Yep.\u003c/p>\n\u003cp data-start=\"2325\" data-end=\"2362\">\u003cstrong data-start=\"2325\" data-end=\"2345\">Cecilia Phillips\u003c/strong>: It’s delicious.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2562\">\u003cstrong data-start=\"2364\" data-end=\"2384\">Cecilia Phillips\u003c/strong>: So we’re at the Obon Festival, and it’s all about remembering ancestors. Do you have anything that comes to your mind when you think of, like, ancestral dishes, family history?\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2819\">\u003cstrong data-start=\"2564\" data-end=\"2579\">Kristie Tam\u003c/strong>: That would be our guava cake. My grandparents owned Aki’s Bakery in Japantown and they were here for many years. So we brought our guava cake, and this is what Aki’s Bakery was known for. And we do the same thing just with a little twist.\u003c/p>\n\u003cp data-start=\"2821\" data-end=\"2932\">\u003cstrong data-start=\"2821\" data-end=\"2841\">Cecilia Phillips\u003c/strong>: Ooh, look at this. The cake is so light. I’m never going to have anything more delicious.\u003c/p>\n\u003cp data-start=\"2934\" data-end=\"3034\">\u003cstrong data-start=\"2934\" data-end=\"2949\">Kristie Tam\u003c/strong>: This is Imagawayaki, a Japanese pancake sandwich with red bean paste in the middle.\u003c/p>\n\u003cp data-start=\"3036\" data-end=\"3149\">\u003cstrong data-start=\"3036\" data-end=\"3056\">Cecilia Phillips\u003c/strong>: So this is a very traditional dish? Is it a dessert? Is it like a breakfast? Is it a snack?\u003c/p>\n\u003cp data-start=\"3151\" data-end=\"3265\">\u003cstrong data-start=\"3151\" data-end=\"3166\">Kristie Tam\u003c/strong>: I’ve had it at all times of the day, but we’ll call it a dessert just because of how sweet it is.\u003c/p>\n\u003cp data-start=\"3267\" data-end=\"3328\">\u003cstrong data-start=\"3267\" data-end=\"3287\">Cecilia Phillips\u003c/strong>: Mmm! They smell so good. These are hot.\u003c/p>\n\u003cp data-start=\"3330\" data-end=\"3356\">\u003cstrong data-start=\"3330\" data-end=\"3345\">Kristie Tam\u003c/strong>: They are.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3375\">\u003cstrong data-start=\"3358\" data-end=\"3366\">Both\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"3377\" data-end=\"3425\">\u003cstrong data-start=\"3377\" data-end=\"3397\">Cecilia Phillips\u003c/strong>: Oh, my gosh, it’s so good.\u003c/p>\n\u003cp data-start=\"3427\" data-end=\"3451\">\u003cstrong data-start=\"3427\" data-end=\"3442\">Kristie Tam\u003c/strong>: Fluffy.\u003c/p>\n\u003cp data-start=\"3453\" data-end=\"3578\">\u003cstrong data-start=\"3453\" data-end=\"3473\">Cecilia Phillips\u003c/strong>: It’s so fluffy. And the red bean paste has only a little bit of sweetness. It’s actually pretty savory.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3602\">\u003cstrong data-start=\"3580\" data-end=\"3595\">Kristie Tam\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"3604\" data-end=\"3670\">\u003cstrong data-start=\"3604\" data-end=\"3624\">Cecilia Phillips\u003c/strong>: Half dessert, half you can have at any time.\u003c/p>\n\u003cp data-start=\"3672\" data-end=\"3730\">\u003cstrong data-start=\"3672\" data-end=\"3687\">Kristie Tam\u003c/strong>: Yeah. I want these all the time actually.\u003c/p>\n\u003cp data-start=\"3732\" data-end=\"3746\">\u003cstrong data-start=\"3732\" data-end=\"3746\">Both laugh\u003c/strong>\u003c/p>\n\u003cp data-start=\"3748\" data-end=\"4237\">\u003cstrong data-start=\"3748\" data-end=\"3766\">Leslie Sbrocco\u003c/strong>: I have to thank my great guests on this week’s show. JG, who raves about the rosemary fried chicken at Minnie Bell’s Soul Movement in San Francisco. Vanessa Guerra, lover of all things smoky and charred at Rise Woodfire in San Mateo. And Kristie Ramirez, who dreams of mimosas on the patio at Brezo in Albany. Join us next time when three more guests will recommend their favorite spots right here on “Check Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"4239\" data-end=\"4255\">\u003cstrong data-start=\"4239\" data-end=\"4246\">All\u003c/strong>: Cheers!\u003c/p>\n\u003cp data-start=\"4257\" data-end=\"4304\">\u003cstrong data-start=\"4257\" data-end=\"4275\">Leslie Sbrocco\u003c/strong>: Cheers. I hope you had fun.\u003c/p>\n\u003cp data-start=\"4306\" data-end=\"4343\">[Conversation continues indistinctly]\u003c/p>\n\u003cp data-start=\"4345\" data-end=\"4456\">\u003cstrong data-start=\"4345\" data-end=\"4370\">Man\u003c/strong>: The temple here is a religious center. It’s one of the largest in the United States.\u003c/p>\n\u003cp data-start=\"4458\" data-end=\"4554\">\u003cstrong data-start=\"4458\" data-end=\"4478\">Cecilia Phillips\u003c/strong>: Tell me about the little tags that are hanging around. What do those mean?\u003c/p>\n\u003cp data-start=\"4556\" data-end=\"4679\">\u003cstrong data-start=\"4556\" data-end=\"4581\">Man\u003c/strong>: People make a tag during the festival time honoring their ancestor or someone that they’ve lost.\u003c/p>\n\u003cp data-start=\"4681\" data-end=\"4781\">\u003cstrong data-start=\"4681\" data-end=\"4701\">Cecilia Phillips\u003c/strong>: Are there any specific foods that you think about when you think about family?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"4783\" data-end=\"5071\">\u003cstrong data-start=\"4783\" data-end=\"4808\">Man\u003c/strong>: Oh, definitely tempura. I mean, it’s something that you can snack on, it’s something that you can just eat. It’s fried, which always makes everything good. It definitely feels like home. So, yeah, that’s probably one of the ones that I think about all the time.\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1763686624,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 19,
"wordCount": 5473
},
"headData": {
"title": "Check, Please! Bay Area reviews: Brezo, Minnie Bell’s Soul Movement, Rise Woodfire Pizza & Rotisserie | KQED",
"description": "Bay Area locals try Cal-Mex comfort food in Albany, Southern fare with a twist in San Francisco and wood-fired pizzas in San Mateo.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area locals try Cal-Mex comfort food in Albany, Southern fare with a twist in San Francisco and wood-fired pizzas in San Mateo.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Brezo, Minnie Bell’s Soul Movement, Rise Woodfire Pizza & Rotisserie",
"datePublished": "2025-07-31T19:25:12-07:00",
"dateModified": "2025-11-20T16:57:04-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3750,
"slug": "cuisine",
"name": "cuisine"
},
"videoEmbed": "https://www.youtube.com/watch?v=SaMJNF5rpt4",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23555/check-please-bay-area-reviews-brezo-minnie-bells-soul-movement-rise-woodfire-pizza-rotisserie",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 8, airs Thursday, July 31, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>We begin this episode at \u003cstrong>Brezo\u003c/strong>, a cheerful neighborhood spot known for its Latin-meets-Californian menus from sweet to savory. Diners enjoy banana Kahlúa French toast, gorditas stuffed with beans and meat, and the juicy Brezo Burger served with a bright bacon-garbanzo-tomato salad. Then it’s off to San Francisco’s Fillmore District, where \u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> honors generations of Southern family cooking with a Bay Area twist. Don’t miss the rosemary fried chicken, creamy mac and cheese, and rich brown butter cornbread — a homecoming meal with history in every bite. The episode ends in downtown San Mateo at \u003cstrong>Rise Woodfire Pizza & Rotisserie\u003c/strong>, where a former finance professional-turned-pizzaiolo dishes out wood-fired pies and rotisserie meats in a stunning converted train station. Highlights include the housemade meatballs, tender beef back rib pizza, and a decadent brownie-stuffed cookie for dessert. Plus, in Cecilia Tries It, reporter Cecilia Philips dives into the rhythms, flavors, and reverence of \u003cstrong>San Jose’s Japantown\u003c/strong>, from fresh market finds to the drums and dances of the annual \u003cstrong>Obon Festival\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_23557\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23557\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests JG, Kristie Ramirez and Vanessa Guerra from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.brezorestaurant.com/\">\u003cstrong>Brezo\u003c/strong> (Albany)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://minniebellssoul.com/\">\u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.risewoodfire.com/\">\u003cstrong>Rise Woodfire Pizza & Rotisserie \u003c/strong>(San Mateo)\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://jtownfarm.org/\">Japantown Farmers Market\u003c/a> and \u003ca href=\"https://www.sjbetsuin.org/annual_obon_festival/\">Obon Festival \u003c/a>\u003c/strong>(San Jose)\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong data-start=\"458\" data-end=\"476\">Leslie Sbrocco\u003c/strong>: Southern-style comforts in San Francisco?\u003c/p>\n\u003cp>\u003cstrong>JG\u003c/strong>: It’s one of those places where you just feel at home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"576\" data-end=\"594\">Leslie Sbrocco\u003c/strong>: Seasonal Cal-Mex fusion in Albany.\u003cbr>\n\u003cbr data-start=\"630\" data-end=\"633\" data-is-only-node=\"\">\u003cstrong data-start=\"633\" data-end=\"651\">Vanessa Guerra\u003c/strong>: The blueberry pancakes.\u003cbr>\n\u003cbr data-start=\"676\" data-end=\"679\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"705\" data-end=\"708\">\u003cstrong data-start=\"708\" data-end=\"726\">Vanessa Guerra\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"733\" data-end=\"736\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: And wood-fired favorites in San Mateo. I kind of went a little exotic with mine.\u003cbr>\n\u003cbr data-start=\"836\" data-end=\"839\">\u003cstrong data-start=\"839\" data-end=\"857\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"873\" data-end=\"901\">“Check, Please! Bay Area.”\u003cbr>\n\u003c/em>\u003cbr data-start=\"901\" data-end=\"904\">\u003cstrong data-start=\"904\" data-end=\"924\">Cecilia Phillips\u003c/strong>: Ooh, look at this. I’m never going to have anything more delicious.\u003cbr>\n\u003cbr data-start=\"993\" data-end=\"996\">[music playing]\u003cbr>\n\u003cbr data-start=\"1011\" data-end=\"1014\">\u003cstrong data-start=\"1014\" data-end=\"1032\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"1069\" data-end=\"1096\">“Check Please! Bay Area,”\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1337\" data-end=\"1351\">Check Please\u003c/em> table today are culture curator JG, HR manager Vanessa Guerra, and graphic designer and illustrator Kristie Ramirez. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1487\" data-end=\"1490\">\u003cstrong data-start=\"1490\" data-end=\"1508\">Vanessa Guerra\u003c/strong>: Hi, Leslie.\u003cbr>\n\u003cbr data-start=\"1521\" data-end=\"1524\">\u003cstrong data-start=\"1524\" data-end=\"1543\">Kristie Ramirez\u003c/strong>: How are you doing?\u003cbr>\n\u003cbr data-start=\"1563\" data-end=\"1566\">\u003cstrong data-start=\"1566\" data-end=\"1584\">Leslie Sbrocco\u003c/strong>: Let’s kick things off with Kristie’s go-to brunch spot. Offering a blend of both California and Latin specialties, fresh mimosas, and a sunny patio to soak it all in, it’s the perfect place when this mom of two under two needs her own “timeout.” Located in Albany’s Solano Avenue district, it’s Brezo.\u003cbr>\n\u003cbr data-start=\"1887\" data-end=\"1890\">[music playing]\u003cbr>\n\u003cbr data-start=\"1905\" data-end=\"1908\">\u003cstrong data-start=\"1908\" data-end=\"1927\">Heather Mervine\u003c/strong>: Brezo is a family restaurant where we serve up a lot of just homey meals with a little Californian and Latin mix that makes people happy. Our menu here is a mix between me, a Californian, and him coming from Mexico.\u003cbr>\n\u003cbr data-start=\"2144\" data-end=\"2147\">\u003cstrong data-start=\"2147\" data-end=\"2166\">Heather Mervine\u003c/strong>: Who had chilaquiles?\u003cbr>\n\u003cbr data-start=\"2188\" data-end=\"2191\">\u003cstrong data-start=\"2191\" data-end=\"2210\">Heather Mervine\u003c/strong>: I grew up on a farm, so we wanted to make everything fresh and everything from scratch. We use recipes that I’ve been developing for a long time. Like the pancakes, we make a blueberry butter for the top, so it’s like blueberry on blueberry. The polenta is like from when I was a kid, my dad used to make me polenta for breakfast. We like to cook it slow and low, and we put lots of cheese.\u003cbr>\n\u003cbr data-start=\"2602\" data-end=\"2605\">\u003cstrong data-start=\"2605\" data-end=\"2625\">Hector Hernandez\u003c/strong>: Lots.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2654\">Heather Mervine\u003c/strong>: The yummy part.\u003cbr>\n\u003cbr data-start=\"2671\" data-end=\"2674\">\u003cstrong data-start=\"2674\" data-end=\"2694\">Hector Hernandez\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2701\" data-end=\"2704\">\u003cstrong data-start=\"2704\" data-end=\"2716\">Customer\u003c/strong>: Wow. It’s so cheesy.\u003cbr>\n\u003cbr data-start=\"2738\" data-end=\"2741\">\u003cstrong data-start=\"2741\" data-end=\"2760\">Heather Mervine\u003c/strong>: On the Latin side, we have gordita, the sopes, chilaquiles — that’s more Mexico City. My favorite thing to cook is the braised lamb. It will take hours and hours to cook, but as soon as they come out, it’s the best thing ever. And then we have a little Latin. The chimichurri goes on top of it, and it’s like, that’s all the combination of us.\u003cbr>\n\u003cbr data-start=\"3106\" data-end=\"3109\">\u003cstrong data-start=\"3109\" data-end=\"3128\">Heather Mervine\u003c/strong>: Here at Brezo, we welcome everybody. You can come for a date or you can come with your kids. We put a lot of love in our food.\u003cbr>\n\u003cbr data-start=\"3256\" data-end=\"3259\">\u003cstrong data-start=\"3259\" data-end=\"3278\">Heather Mervine\u003c/strong>: I love to put smiles on people’s faces. I couldn’t think of doing anything else. I think we’re, like, a really good team.\u003cbr>\n\u003cbr data-start=\"3401\" data-end=\"3404\">\u003cstrong data-start=\"3404\" data-end=\"3422\">Leslie Sbrocco\u003c/strong>: Now, Kristie, what’s unique about Brezo is it is this mixture of cultures, isn’t it?\u003cbr>\n\u003cbr data-start=\"3508\" data-end=\"3511\">\u003cstrong data-start=\"3511\" data-end=\"3530\">Kristie Ramirez\u003c/strong>: Yeah, definitely. You know, I love breakfast and I like the idea of using two different types of, kind of, my favorite food. I’ve gone all around the Bay Area trying to look for the best chilaquiles, and I think that they’re here. It’s a huge portion. It’s a perfect tomatillo sauce, the chips are always crisp. What makes it slightly different is they drizzle their own homemade salsa roja. So you’re kind of getting a mix of the two best worlds — the red sauce and the green sauce. I love ordering it with the egg over easy. Once you pop that little yolk and it kind of runs in, it adds like a buttery texture to the chilaquiles. So good. And it was kind of a girls day out, and so we had mimosas. I specifically had the peach cider mimosa. It was really light, bubbly, with a hint of the peach. I really enjoyed it and I think it complemented the chilaquiles really well.\u003cbr>\n\u003cbr data-start=\"4407\" data-end=\"4410\">\u003cstrong data-start=\"4410\" data-end=\"4428\">Leslie Sbrocco\u003c/strong>: And it’s nice to have a cider.\u003cbr>\n\u003cbr data-start=\"4460\" data-end=\"4463\">\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: Yeah. Yeah, definitely.\u003cbr>\n\u003cbr data-start=\"4507\" data-end=\"4510\">\u003cstrong data-start=\"4510\" data-end=\"4528\">Leslie Sbrocco\u003c/strong>: What did you have when you went?\u003cbr>\n\u003cbr data-start=\"4562\" data-end=\"4565\">\u003cstrong data-start=\"4565\" data-end=\"4583\">Vanessa Guerra\u003c/strong>: I had the woodland omelet.\u003cbr>\n\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4632\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"4639\" data-end=\"4642\">\u003cstrong data-start=\"4642\" data-end=\"4660\">Vanessa Guerra\u003c/strong>: Vegetarian, full of provolone and lots and lots of grilled mushrooms, spinach, some garlic. It came with a nice portion of home fries and it was really delicious. It was huge. The portions are huge and so it was hard to finish. I only got through about half of that portion.\u003cbr>\n\u003cbr data-start=\"4936\" data-end=\"4939\">\u003cstrong data-start=\"4939\" data-end=\"4957\">Leslie Sbrocco\u003c/strong>: So you get two meals.\u003cbr>\n\u003cbr data-start=\"4980\" data-end=\"4983\">\u003cstrong data-start=\"4983\" data-end=\"5001\">Vanessa Guerra\u003c/strong>: I got two meals. Yeah, exactly.\u003cbr>\n\u003cbr data-start=\"5034\" data-end=\"5037\">\u003cstrong data-start=\"5037\" data-end=\"5055\">Leslie Sbrocco\u003c/strong>: All right, JG, what was your experience?\u003cbr>\n\u003cbr data-start=\"5097\" data-end=\"5100\">\u003cstrong data-start=\"5100\" data-end=\"5106\">JG\u003c/strong>: The staff was really, really friendly. The food was amazing. I actually went for a dinner and they have a salad called the calico salad. It’s like a southwestern, romaine lettuce, it has a nice zesty chili lime dressing to it, and it had a right amount of crunch to it. I wish it had more chips because who doesn’t like a good chip? And a little bit more avocado, but the overall salad was really good. And I had the lamb shank which was super fall-of-the-bone tender. It had a polenta that was nice and creamy. It had a nice, interesting sauce to it.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: You can never go wrong with their Mexican dishes as well. You know, when I’ve gone, their gorditas — they are handmade tortillas and they’re stuffed with meat, they have beans in them, their housemade salsa, cheese, lettuce. Very, very good.\u003cbr>\n\u003cbr data-start=\"5902\" data-end=\"5905\">\u003cstrong data-start=\"5905\" data-end=\"5923\">Leslie Sbrocco\u003c/strong>: Very good. Did you have anything else? Did you try anything else?\u003cbr>\n\u003cbr data-start=\"5990\" data-end=\"5993\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Well, we ordered a lot of food while we were there, so my sister got a cheeseburger that I had complete entrée envy over because it was on this huge brioche bun with tons of fun vegetables on it, bacon, cheese dripping off of it, huge burger. She could only get through about half, and then she got a really lovely side salad full of fresh veggies, garbanzo beans, cucumbers, and a delightful vinaigrette that was perfectly bright on the salad. Perfect accompaniment to that burger. And then my uncle, he got the blueberry pancakes, which were like–\u003cbr>\n\u003cbr data-start=\"6551\" data-end=\"6554\">\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Huge!\u003cbr>\n\u003cbr data-start=\"6608\" data-end=\"6611\">\u003cstrong data-start=\"6611\" data-end=\"6629\">Leslie Sbrocco\u003c/strong>: The size of your plate.\u003cbr>\n\u003cbr data-start=\"6654\" data-end=\"6657\">\u003cstrong data-start=\"6657\" data-end=\"6675\">Vanessa Guerra\u003c/strong>: Yeah, the size of the plate, and there’s three of them. They had the blueberries folded into the batter, which was great. Tons of blueberries on top. I think it even had blueberries in the butter, which was a nice touch. And we got the Kahlua banana French toast, and that was also a fan favorite. It was nice and crispy, bananas — sweet, kind of that flambé style, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: One thing I also did want to note that we had the scones. Oh, my God. They are so good. The scone itself was very fluffy. Cut in half, it was filled with a cream. And then it had a really nice preserve on it. And I felt like it was a great balance, because the acidity of that preserve really cut through that sweetness and heaviness of that cream.\u003cbr>\n\u003cbr data-start=\"7414\" data-end=\"7417\">\u003cstrong data-start=\"7417\" data-end=\"7435\">Leslie Sbrocco\u003c/strong>: Now come on, JG, you’re getting a little breakfast envy over there, aren’t you?\u003cbr>\n\u003cbr data-start=\"7516\" data-end=\"7519\">\u003cstrong data-start=\"7519\" data-end=\"7525\">JG\u003c/strong>: I’m not an egg fan, actually, so I’m super limited with breakfast. So, like, I didn’t know that chilaquiles was that fire. I would get that without the egg ’cause I’ve done that before. I wish I would have definitely got the chilaquiles, ’cause now the way you explain it, I’m like, okay.\u003cbr>\n\u003cbr data-start=\"7815\" data-end=\"7818\">\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: Well, you can always go back.\u003cbr>\n\u003cbr data-start=\"7867\" data-end=\"7870\">\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: Oh yeah, definitely. For sure.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: You can always go back.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: And like I said, the staff was really cool. Definitely nice to know that there’s scones there.\u003c/p>\n\u003cp>\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: We were super disappointed ’cause I wanted to try that scone, but they sold out, so it must be very popular.\u003cbr>\n\u003cbr data-start=\"8136\" data-end=\"8139\">\u003cstrong data-start=\"8139\" data-end=\"8158\">Kristie Ramirez\u003c/strong>: Oh, yeah. It’s so good.\u003cbr>\n\u003cbr data-start=\"8183\" data-end=\"8186\">\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: Oh, I’m sure.\u003cbr>\n\u003cbr data-start=\"8219\" data-end=\"8222\">\u003cstrong data-start=\"8222\" data-end=\"8241\">Kristie Ramirez\u003c/strong>: Go back for that.\u003cbr>\n\u003cbr data-start=\"8260\" data-end=\"8263\">\u003cstrong data-start=\"8263\" data-end=\"8281\">Vanessa Guerra\u003c/strong>: Yeah, we’ll have to do that.\u003cbr>\n\u003cbr data-start=\"8311\" data-end=\"8314\">\u003cstrong data-start=\"8314\" data-end=\"8332\">Leslie Sbrocco\u003c/strong>: All right, if you would like to try Brezo, it’s located on Solano Avenue in Albany. The average multi-course tab per person without drinks is around $65.\u003cbr>\n\u003cbr data-start=\"8487\" data-end=\"8490\">\u003cstrong data-start=\"8490\" data-end=\"8508\">Leslie Sbrocco\u003c/strong>: JG’s local favorite dishes up Southern classics paired with an equally warm side of hospitality. Whenever he’s craving the chef’s signature fried chicken and rich mac and cheese, he heads to San Francisco’s historic Fillmore District, home to Minnie Bell’s Soul Movement.\u003cbr>\n\u003cbr data-start=\"8781\" data-end=\"8784\">[music playing]\u003c/p>\n\u003cp>\u003cstrong data-start=\"555\" data-end=\"575\">Fernay McPherson\u003c/strong>: Soul food can be any type of cuisine. It’s just what resonates to people in their spirit, in their souls. It’s comfort food, you know? So I want people to feel that comfort when they’re eating it. Minnie is my great aunt, and Lillie Bell was my grandmother. Everything is food that I learned to cook from them with just little twists and spins that I learned over the years. I grew up going to church, and after church it was fried chicken, you know, dinners that people wanted. So I wanted to do something that just really resonated with my childhood, something that was scratch-made. But I also wanted to put a little twist on it, so that’s where my rosemary fried chicken came from. We have all your classic Southern sides, which is collard greens, mac and cheese, cornbread, which is my favorite. So we’re going to put that brown butter in slowly so that we don’t cook our eggs. The brown butter in our cornbread just adds another layer of flavor that really has people thinking, “What is this?” Like, what’s in this cornbread? I hear people say, “I don’t even like cornbread, but this is some good cornbread.” The Fillmore is the neighborhood that I was born and raised in. My great aunt Minnie and my grandmother, when they migrated here, they saw a different Fillmore. The fact that I am able to open up this Black-owned restaurant in a historic, Black-owned neighborhood, to be here and represent that bygone era is just so important.\u003cbr>\n\u003cbr data-start=\"2019\" data-end=\"2022\">\u003cstrong data-start=\"2022\" data-end=\"2034\">Customer\u003c/strong>: How you doing?\u003cbr>\n\u003cbr data-start=\"2050\" data-end=\"2053\" data-is-only-node=\"\">\u003cstrong data-start=\"2053\" data-end=\"2073\">Fernay McPherson\u003c/strong>: When people come in here and they tell me how proud they are, how they have a space that feels like home to them, it makes me feel good that I’m able to do that. I’m here. I’m home. I appreciate everybody. Thank you.\u003cbr>\n\u003cbr data-start=\"2291\" data-end=\"2294\">\u003cstrong data-start=\"2294\" data-end=\"2312\">Leslie Sbrocco\u003c/strong>: Now, JG, have you been a fan of Chef Fernay for a long time?\u003cbr>\n\u003cbr data-start=\"2374\" data-end=\"2377\">\u003cstrong data-start=\"2377\" data-end=\"2383\">JG\u003c/strong>: For a good moment, um, she was actually in Emeryville prior to, at the public market. That’s kind of, like, where I found it randomly one day. But honestly, I think that it has a different flavor and just energy coming from the Fillmore District because of, historically, where she’s from. It’s just one of those places where you just feel at home. And the rosemary fried chicken is something that’s just — I think is very unique with the brine. Leg and thighs is my go-to. So sometimes four is not enough, unfortunately, so I usually get like an eight piece. They have a house hot sauce that they make. It has a nice, like–\u003cbr>\n\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3032\">Leslie Sbrocco\u003c/strong>: Kick to it.\u003cbr>\n\u003cbr data-start=\"3045\" data-end=\"3048\">\u003cstrong data-start=\"3048\" data-end=\"3054\">JG\u003c/strong>: It’s just a nice kick to it, yeah. Like a nice kick. And they come with sides whether you get the four or the eight, And the yams has a nice sweet nutmeg, cinnamon, whatever it is, that I just imagine that yams would be ’cause growing up my grandma used to put vanilla extract, cinnamon, and nutmeg in it. And just like a big hug, actually.\u003cbr>\n\u003cbr data-start=\"3396\" data-end=\"3399\">\u003cstrong data-start=\"3399\" data-end=\"3417\">Leslie Sbrocco\u003c/strong>: All right, now tell me about that mac and cheese that goes with it.\u003cbr>\n\u003cbr data-start=\"3486\" data-end=\"3489\">\u003cstrong data-start=\"3489\" data-end=\"3495\">JG\u003c/strong>: The mac and cheese is definitely her signature.\u003cbr>\n\u003cbr data-start=\"3544\" data-end=\"3547\">\u003cstrong data-start=\"3547\" data-end=\"3565\">Leslie Sbrocco\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3572\" data-end=\"3575\">\u003cstrong data-start=\"3575\" data-end=\"3581\">JG\u003c/strong>: And that’s one of the few places that I enjoy the mac and cheese in public because of the layers of cheese and how gooey it is.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Kristie Ramirez\u003c/strong>: Yeah, so I have to agree. The mac and cheese was super cheesy, very creamy. But for me, the braised greens were the star of the show. Perfect seasoning, the broth was really good, like, I basically killed that by myself.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: Those were the best collard greens, braised collard greens I’ve ever had. They were delicious. We got the pickled vegetables also, They house make them, it’s in a quick pickle. And there is four or five different kinds of vegetables in there that really also helped cut the richness of the chicken, along with the richness of the collard greens and the hot sauces and everything. It was really great on the palate. Loved those.\u003cbr>\n\u003cbr data-start=\"4382\" data-end=\"4385\">\u003cstrong data-start=\"4385\" data-end=\"4403\">Leslie Sbrocco\u003c/strong>: Did you get fried chicken?\u003cbr>\n\u003cbr data-start=\"4431\" data-end=\"4434\">\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: We did. We got the fried chicken and the wings in a hot honey sauce. And the wings were a huge portion of these, like, six or eight dinosaur-sized wings. And when we saw those come out first, I thought, “Oh dear, we probably over-ordered again.” And we only got through about half of those before we started moving on to the four-piece chicken that we ordered.\u003cbr>\n\u003cbr data-start=\"4814\" data-end=\"4817\">\u003cstrong data-start=\"4817\" data-end=\"4835\">Leslie Sbrocco\u003c/strong>: Right, and fried chicken for you?\u003cbr>\n\u003cbr data-start=\"4870\" data-end=\"4873\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: You know, I’m not a huge fried chicken fan and that place made me a fan.\u003cbr>\n\u003cbr data-start=\"4966\" data-end=\"4969\">\u003cstrong data-start=\"4969\" data-end=\"4987\">Leslie Sbrocco\u003c/strong>: Okay, there we go. High praise.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: I have to say that rosemary, the seasoning, it’s just so unique to me. Also, we’re, like, hot sauce people, so we have to add hot sauce. But, you know, the chicken can stand alone without the hot sauce also.\u003cbr>\n\u003cbr data-start=\"5250\" data-end=\"5253\">\u003cstrong data-start=\"5253\" data-end=\"5271\">Leslie Sbrocco\u003c/strong>: All right, and did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"5319\" data-end=\"5322\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: Yeah, I actually had the sangria and it was really refreshing, light, paired really well with that chicken.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4873\" data-end=\"4892\">JG\u003c/strong>: I like that their wine menu is from Black vendors as well, which is pretty cool. That kind of encompasses that Fillmore energy.\u003cbr>\n\u003cbr data-start=\"5577\" data-end=\"5580\">\u003cstrong data-start=\"5580\" data-end=\"5598\">Leslie Sbrocco\u003c/strong>: All right. Did you have dessert?\u003cbr>\n\u003cbr data-start=\"5632\" data-end=\"5635\">\u003cstrong data-start=\"5635\" data-end=\"5654\">Kristie Ramirez\u003c/strong>: I did, I had their banana pudding, which was kind of like a crème brûlée. It was the fusion that I didn’t know that I needed so badly in my life. Me and my husband were, like, fighting for the last bite of it. You know, it had that beautiful crème brûlée that you crack into. It was, like, super creamy. Never experienced a dessert like that.\u003cbr>\n\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6019\">Vanessa Guerra\u003c/strong>: We had the sour cream pound cake that had a caramel drizzle on it, and some homemade whipped cream on the side. Came with a bunch of strawberries and it was so good. It wasn’t too sweet. It wasn’t too dense. It was perfect and kind of had to hide it at the very, very back of my fridge when I got home so nobody else would gobble it down later that night but me. So, delicious. Highly–\u003cbr>\n\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6428\">Leslie Sbrocco\u003c/strong>: Had no calories either.\u003cbr>\n\u003cbr data-start=\"6453\" data-end=\"6456\">\u003cstrong data-start=\"6456\" data-end=\"6474\">Vanessa Guerra\u003c/strong>: Zero calories.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6583\" data-end=\"6589\">JG: \u003c/strong>I don’t know if you guys got the cornbread.\u003cbr>\n\u003cbr data-start=\"6534\" data-end=\"6537\">\u003cstrong data-start=\"6537\" data-end=\"6555\">Vanessa Guerra\u003c/strong>: The cornbread was good.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6589\">JG\u003c/strong>: The honey butter cornbread is definitely where it’s at, too. I’m not a big dessert fan personally, so I usually opt out of desserts.\u003cbr>\n\u003cbr data-start=\"6723\" data-end=\"6726\">\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco\u003c/strong>: Well, you got cornbread and yams.\u003cbr>\n\u003cbr data-start=\"6779\" data-end=\"6782\">\u003cstrong data-start=\"6782\" data-end=\"6788\">JG\u003c/strong>: I got yams. I think I got enough sugar for the day. And the vibe there, to me, is what you think of the Harlem of the West would be. I think it brings a different light into a neighborhood that really needs some light on it, and it has a really historical, happy thing to say about culture. So that’s the reason why I like going there, ’cause for me, it’s nostalgic. It has great music, great people, and it brings people together in a way that I think people in San Francisco should be together.\u003cbr>\n\u003cbr data-start=\"7286\" data-end=\"7289\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: I mean, the vibe in there is really comfortable.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco: \u003c/strong>It’s about hospitality.\u003cbr>\n\u003cbr data-start=\"7382\" data-end=\"7385\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: Hospitality all the way. It was a wonderful little restaurant. It’s small, but it felt very big and a lot of spirit. And the personality of it was great.\u003cbr>\n\u003cbr data-start=\"7558\" data-end=\"7561\">\u003cstrong data-start=\"7561\" data-end=\"7579\">Leslie Sbrocco\u003c/strong>: All right, I think you got some fans, JG.\u003cbr>\n\u003cbr data-start=\"7622\" data-end=\"7625\">\u003cstrong data-start=\"7625\" data-end=\"7643\">Vanessa Guerra\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"7650\" data-end=\"7653\">\u003cstrong data-start=\"7653\" data-end=\"7671\">Leslie Sbrocco\u003c/strong>: If you would like to try Minnie Bell’s Soul Movement, It’s located on Fillmore Street in San Francisco, and the average multi-course tab per person without drinks is around $45.\u003cbr>\n\u003cbr data-start=\"7850\" data-end=\"7853\">\u003cstrong data-start=\"7853\" data-end=\"7871\">Leslie Sbrocco\u003c/strong>: Vanessa says any way you slice it, her restaurant serves some of the Bay Area’s most delectable wood-fired pizzas. But that’s just a small part of the draw for her. The high ceilings, lively bar, and family-friendly vibe, all make for a great night out, no matter what the occasion. Located in San Mateo, it’s Rise Woodfire.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"501\" data-end=\"504\">\u003cstrong data-start=\"504\" data-end=\"519\">Omid Zahedi\u003c/strong>: The cuisine at Rise Woodfire is Italian American comfort food, as well as American comfort food. All the things that we grew up on with a chef’s touch.\u003cbr>\n\u003cbr data-start=\"672\" data-end=\"675\">\u003cstrong data-start=\"675\" data-end=\"692\">Susan Payrovi\u003c/strong>: We decided to call this Rise because Omid has been working on his dough for seven years.\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"800\">Omid Zahedi\u003c/strong>: There’s four flours that make up the pizza dough. It has wheat germ in it, rye in it, it also has whole wheat, and then it has a high-powered, high-gluten flour. This dough has already seen four rises. The fifth rise is when it goes in the oven, and that’s the final rise. You can make a pretty good pizza at home, but there’s no competing with giant 5,000 pound brick oven from Naples, Italy. We use almond wood. It just adds another layer of flavor. This is our prosciutto slicer. It is actually hand-cranked. We want it to go nice and slow and give us paper thin prosciutto. My love affair with the menu or any individual item kind of rotates in and out. Our prime rib is awesome. Sometimes I’m all about just a straight-up Napoli pizza, other times it’s all about the wings.\u003cbr>\n\u003cbr data-start=\"1580\" data-end=\"1583\">\u003cstrong data-start=\"1583\" data-end=\"1600\">Susan Payrovi\u003c/strong>: I actually love the chicken. It has a really good flavor to it. You know, the white meat is great, the dark meat is great, and the different sauces. A big hit is the chimichurri.\u003cbr>\n\u003cbr data-start=\"1780\" data-end=\"1783\">\u003cstrong data-start=\"1783\" data-end=\"1798\">Omid Zahedi\u003c/strong>: We love being here at the train station. The ambiance of this place with the 40-foot ceilings, I think we got the largest, tallest bar, maybe in the peninsula. [Laughs] One of the funny things that happens here is sometimes the conductors will give us a phone call and place a pizza order, and then we’ll have it ready for them, and then they’ll just run in and throw a 20 down, and grab it and jump back into the train and take off. I’ve eaten thousands of pizzas and I’m still not tired of it. Yummy! There’s a lot of things to disagree about, but pizza has no enemies. [Laughs]\u003cbr>\n\u003cbr data-start=\"2380\" data-end=\"2383\">\u003cstrong data-start=\"2383\" data-end=\"2390\">All\u003c/strong>: Cheers!\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: Now, Vanessa, they do a very large menu here, don’t they?\u003cbr>\n\u003cbr data-start=\"2479\" data-end=\"2482\">\u003cstrong data-start=\"2482\" data-end=\"2500\">Vanessa Guerra\u003c/strong>: They do. Pretty eclectic menu.\u003cbr>\n\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2553\">Leslie Sbrocco\u003c/strong>: And is that one of the reasons you love it so much?\u003cbr>\n\u003cbr data-start=\"2606\" data-end=\"2609\">\u003cstrong data-start=\"2609\" data-end=\"2627\">Vanessa Guerra\u003c/strong>: I do. My daughter is a vegan, my son’s a full carnivore, and there’s something on the menu for all of us there. We always start with the prosciutto and arugula pizza. Their crust is nice and chewy and especially love the delicate slicing on the prosciutto. I love the meatballs. The meatballs are absolutely delicious. They’re soft, they’re in a very savory, robust meat sauce. It comes with a very delicate crostini. It’s a perfect accompaniment to the richness of the meatballs.\u003cbr>\n\u003cbr data-start=\"3109\" data-end=\"3112\">\u003cstrong data-start=\"3112\" data-end=\"3131\">Kristie Ramirez\u003c/strong>: I actually started also with meatballs, and I have to say that I loved them. I feel like that tomato sauce was what made that meatball.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Vanessa Guerra\u003c/strong>: Isn’t it good?\u003cbr>\n\u003cbr data-start=\"3305\" data-end=\"3308\">\u003cstrong data-start=\"3308\" data-end=\"3327\">Kristie Ramirez\u003c/strong>: It’s so good. You can just scoop up that sauce. And the meatballs are perfectly seasoned.\u003cbr>\n\u003cbr data-start=\"3418\" data-end=\"3421\">\u003cstrong data-start=\"3421\" data-end=\"3427\">JG\u003c/strong>: Unfortunately, I didn’t have the best meatball experience.\u003cbr>\n\u003cbr data-start=\"3487\" data-end=\"3490\">\u003cstrong data-start=\"3490\" data-end=\"3508\">Vanessa Guerra\u003c/strong>: Oh, no.\u003cbr>\n\u003cbr data-start=\"3517\" data-end=\"3520\">\u003cstrong data-start=\"3520\" data-end=\"3526\">JG\u003c/strong>: The bread was nice and warm, but the meatballs was kind of lukewarm, kind of cold. And I know that’s something that’s fixable, and I did get pizza. I actually went with the back rib and arugula pizza. The white sauce was really good. The beef rib was super tender, the crust was nice and chewy, and it’s actually a good shareable pizza for like two people.\u003cbr>\n\u003cbr data-start=\"3884\" data-end=\"3887\">\u003cstrong data-start=\"3887\" data-end=\"3905\">Leslie Sbrocco\u003c/strong>: And did you wash that down with anything?\u003cbr>\n\u003cbr data-start=\"3948\" data-end=\"3951\">\u003cstrong data-start=\"3951\" data-end=\"3957\">JG\u003c/strong>: I actually had a Mezcal club soda ’cause that’s usually my default cocktail. Their mezcal was a really good well, two limes, that’s like my Sprite — a spicy Sprite. That’s kind of what I rock with.\u003cbr>\n\u003cbr data-start=\"4156\" data-end=\"4159\">\u003cstrong data-start=\"4159\" data-end=\"4178\">Kristie Ramirez\u003c/strong>: I actually had the Lovely Locomotive. I thought it was great. It’s a gin-based drink with a peach puree. The gin wasn’t so strong, and it paired well with that puree. I got the lemon pesto shrimp pizza. I kind of went a little exotic with mine. And it was beautiful. It was really, really bright. It was garnished with this, like, dried lemon on top, it had chili flakes, and when you would bite into it, it had whole garlic that would kind of like pop in your mouth and give you kind of this sweetness.\u003cbr>\n\u003cbr data-start=\"4683\" data-end=\"4686\">\u003cstrong data-start=\"4686\" data-end=\"4704\">Leslie Sbrocco\u003c/strong>: All right, and they’ve got a whole selection of grilled items, right?\u003cbr>\n\u003cbr data-start=\"4775\" data-end=\"4778\">\u003cstrong data-start=\"4778\" data-end=\"4796\">Vanessa Guerra\u003c/strong>: Oh, they do. They have prime rib Thursday through Sunday, they have Scottish salmon, chicken, and that lovely wood-fired rotisserie.\u003cbr>\n\u003cbr data-start=\"4930\" data-end=\"4933\">\u003cstrong data-start=\"4933\" data-end=\"4952\">Kristie Ramirez\u003c/strong>: My husband got the Pitman chicken. I had a few bites. It was extremely tender. But the thing that got my attention was actually the coleslaw. It had like a horseradish sauce. So it was a very bold flavor. And my husband said that was probably the favorite thing that he got.\u003cbr>\n\u003cbr data-start=\"5228\" data-end=\"5231\">\u003cstrong data-start=\"5231\" data-end=\"5249\">Leslie Sbrocco\u003c/strong>: Was the coleslaw?\u003cbr>\n\u003cbr data-start=\"5268\" data-end=\"5271\">\u003cstrong data-start=\"5271\" data-end=\"5290\">Kristie Ramirez\u003c/strong>: Was the coleslaw, yeah.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5336\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5364\">Vanessa Guerra\u003c/strong>: Their hummus is also delicious. They make their own pita bread, they put the hummus with Persian cucumbers, feta, some tomatoes to give it a little texture.\u003cbr>\n\u003cbr data-start=\"5522\" data-end=\"5525\">\u003cstrong data-start=\"5525\" data-end=\"5543\">Leslie Sbrocco\u003c/strong>: Nice. Did you have any dessert?\u003cbr>\n\u003cbr data-start=\"5576\" data-end=\"5579\">\u003cstrong data-start=\"5579\" data-end=\"5597\">Vanessa Guerra\u003c/strong>: Celebration cake. We had the chocolate celebration cake. And it is wonderful. Nice chocolatey flavor. I think they put a little bit of coffee or espresso in there to balance out the richness of the cake. It’s served with a scoop of ice cream, and we’re usually fighting over finishing up that.\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5901\">JG\u003c/strong>: I got the chocolate chip cookie brownie situation. Yeah, that’s delicious. I wish the cookie was sweeter, but the texture, the brownie, and everything was definitely nice.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6095\">Leslie Sbrocco\u003c/strong>: And what about the atmosphere?\u003cbr>\n\u003cbr data-start=\"6127\" data-end=\"6130\">\u003cstrong data-start=\"6130\" data-end=\"6149\">Kristie Ramirez\u003c/strong>: I love the atmosphere. The restaurant itself is really lovely and it’s right there next to the train.\u003cbr>\n\u003cbr data-start=\"6252\" data-end=\"6255\">\u003cstrong data-start=\"6255\" data-end=\"6261\">JG\u003c/strong>: What makes it unique is actually the space. The patio is really beautiful. There’s a lot of natural light that’s inside. My biggest disappointment is I was just kind of standing there for a little bit, and it was really not that busy. And I’m, like, I’m just waiting to sit down.\u003cbr>\n\u003cbr data-start=\"6542\" data-end=\"6545\">\u003cstrong data-start=\"6545\" data-end=\"6563\">Leslie Sbrocco\u003c/strong>: Was it an off night?\u003cbr>\n\u003cbr data-start=\"6585\" data-end=\"6588\">\u003cstrong data-start=\"6588\" data-end=\"6594\">JG\u003c/strong>: Could have been an off night.\u003cbr>\n\u003cbr data-start=\"6625\" data-end=\"6628\">\u003cstrong data-start=\"6628\" data-end=\"6646\">Vanessa Guerra\u003c/strong>: We’ve always had great customer service and friendly waiters.\u003cbr>\n\u003cbr data-start=\"6709\" data-end=\"6712\">\u003cstrong data-start=\"6712\" data-end=\"6718\">JG\u003c/strong>: But that was just my personal experience, but I would definitely give it another chance for sure. I think it’s a very good large group setting spot because the menu is so vast, and I love how it’s close to public transit too, you know what I mean, and it’s free parking. You know, I live in San Francisco. Free parking is not the norm. Some free 90 minute parking, or I could take Caltrain and pull up and it’s right there. So it’s easy for people to get to as well.\u003cbr>\n\u003cbr data-start=\"7186\" data-end=\"7189\">\u003cstrong data-start=\"7189\" data-end=\"7207\">Leslie Sbrocco\u003c/strong>: Excellent. If you would like to try Rise Woodfire, it’s located on B Street in San Mateo, and the average multi-course tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"165\" data-end=\"268\">\u003cstrong data-start=\"165\" data-end=\"185\">Cecilia Phillips\u003c/strong>: And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"270\" data-end=\"272\">♪♪\u003c/p>\n\u003cp data-start=\"274\" data-end=\"479\">\u003cstrong data-start=\"274\" data-end=\"294\">Cecilia Phillips\u003c/strong>: So we’re here in San Jose at the Japantown Farmers Market, and the Obon Festival is happening. But this is a really awesome place to visit year round. What makes this area so special?\u003c/p>\n\u003cp data-start=\"481\" data-end=\"913\">\u003cstrong data-start=\"481\" data-end=\"498\">Jennifer Rast\u003c/strong>: It’s the most historic of the three Japantowns in the United States. We’re tiny, but mighty. We’ve got a lot of legacy businesses. My family’s been in Japantown for five generations doing agriculture in the Valley, so agriculture means everything to us. The Obon Festival is kind of like our version of Day of the Dead. It celebrates our ancestors. We dance, we have games, and then some foods over there as well.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"952\">\u003cstrong data-start=\"915\" data-end=\"935\">Cecilia Phillips\u003c/strong>: Excellent food.\u003c/p>\n\u003cp data-start=\"954\" data-end=\"978\">\u003cstrong data-start=\"954\" data-end=\"971\">Jennifer Rast\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"980\" data-end=\"982\">♪♪\u003c/p>\n\u003cp data-start=\"984\" data-end=\"1075\">\u003cstrong data-start=\"984\" data-end=\"1004\">Cecilia Phillips\u003c/strong>: Mogu mogu means, like, “num num” in English. Like chowing down sound.\u003c/p>\n\u003cp data-start=\"1077\" data-end=\"1114\">\u003cstrong data-start=\"1077\" data-end=\"1096\">Jennifer Kimura\u003c/strong>: Like, nyom-nyom.\u003c/p>\n\u003cp data-start=\"1116\" data-end=\"1206\">\u003cstrong data-start=\"1116\" data-end=\"1136\">Cecilia Phillips\u003c/strong>: Nyom-nyom. Yes. So then I’m hoping that your food is yum-yum, right?\u003c/p>\n\u003cp data-start=\"1208\" data-end=\"1242\">\u003cstrong data-start=\"1208\" data-end=\"1227\">Jennifer Kimura\u003c/strong>: Very yum yum.\u003c/p>\n\u003cp data-start=\"1244\" data-end=\"1271\">\u003cstrong data-start=\"1244\" data-end=\"1264\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp data-start=\"1273\" data-end=\"1456\">\u003cstrong data-start=\"1273\" data-end=\"1292\">Jennifer Kimura\u003c/strong>: We do make a beef curry sando, which is Wagyu beef with curry sauce that I make, a little bit of potato, one with the cheddar cheese, one with red cabbage pickle.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1516\">\u003cstrong data-start=\"1458\" data-end=\"1478\">Cecilia Phillips\u003c/strong>: Whoa! Delicious. Mogu mogu. Yum yum.\u003c/p>\n\u003cp data-start=\"1518\" data-end=\"1601\">\u003cstrong data-start=\"1518\" data-end=\"1538\">Cecilia Phillips\u003c/strong>: So you’ve been doing the Obon and doing tempura for 20 years.\u003c/p>\n\u003cp data-start=\"1603\" data-end=\"1643\">\u003cstrong data-start=\"1603\" data-end=\"1619\">Wayne Kogura\u003c/strong>: Close to 30 years now.\u003c/p>\n\u003cp data-start=\"1645\" data-end=\"1702\">\u003cstrong data-start=\"1645\" data-end=\"1665\">Cecilia Phillips\u003c/strong>: Oh my gosh. Hot, fresh, fried food.\u003c/p>\n\u003cp data-start=\"1704\" data-end=\"1754\">\u003cstrong data-start=\"1704\" data-end=\"1720\">Wayne Kogura\u003c/strong>: That’s what we’re talking about.\u003c/p>\n\u003cp data-start=\"1756\" data-end=\"1810\">\u003cstrong data-start=\"1756\" data-end=\"1776\">Cecilia Phillips\u003c/strong>: It is not cool here in San Jose.\u003c/p>\n\u003cp data-start=\"1812\" data-end=\"2099\">\u003cstrong data-start=\"1812\" data-end=\"1828\">Wayne Kogura\u003c/strong>: No, no, no, but we keep it cool. We got the good music going, we got the good refreshments. Yeah, we’re good. So today what we’re cooking is the tempura. Onions, we got green beans, we got zucchini, some yams, and one shrimp on top, and then there’s your dipping sauce.\u003c/p>\n\u003cp data-start=\"2101\" data-end=\"2147\">\u003cstrong data-start=\"2101\" data-end=\"2138\">Wayne Kogura and Cecilia Phillips\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"2149\" data-end=\"2182\">\u003cstrong data-start=\"2149\" data-end=\"2165\">Wayne Kogura\u003c/strong>: Cheers it. Top.\u003c/p>\n\u003cp data-start=\"2184\" data-end=\"2241\">\u003cstrong data-start=\"2184\" data-end=\"2204\">Cecilia Phillips\u003c/strong>: So it’s light, airy, not too heavy.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2266\">\u003cstrong data-start=\"2243\" data-end=\"2259\">Wayne Kogura\u003c/strong>: Nope.\u003c/p>\n\u003cp data-start=\"2268\" data-end=\"2299\">\u003cstrong data-start=\"2268\" data-end=\"2288\">Cecilia Phillips\u003c/strong>: Not oily.\u003c/p>\n\u003cp data-start=\"2301\" data-end=\"2323\">\u003cstrong data-start=\"2301\" data-end=\"2317\">Wayne Kogura\u003c/strong>: Yep.\u003c/p>\n\u003cp data-start=\"2325\" data-end=\"2362\">\u003cstrong data-start=\"2325\" data-end=\"2345\">Cecilia Phillips\u003c/strong>: It’s delicious.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2562\">\u003cstrong data-start=\"2364\" data-end=\"2384\">Cecilia Phillips\u003c/strong>: So we’re at the Obon Festival, and it’s all about remembering ancestors. Do you have anything that comes to your mind when you think of, like, ancestral dishes, family history?\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2819\">\u003cstrong data-start=\"2564\" data-end=\"2579\">Kristie Tam\u003c/strong>: That would be our guava cake. My grandparents owned Aki’s Bakery in Japantown and they were here for many years. So we brought our guava cake, and this is what Aki’s Bakery was known for. And we do the same thing just with a little twist.\u003c/p>\n\u003cp data-start=\"2821\" data-end=\"2932\">\u003cstrong data-start=\"2821\" data-end=\"2841\">Cecilia Phillips\u003c/strong>: Ooh, look at this. The cake is so light. I’m never going to have anything more delicious.\u003c/p>\n\u003cp data-start=\"2934\" data-end=\"3034\">\u003cstrong data-start=\"2934\" data-end=\"2949\">Kristie Tam\u003c/strong>: This is Imagawayaki, a Japanese pancake sandwich with red bean paste in the middle.\u003c/p>\n\u003cp data-start=\"3036\" data-end=\"3149\">\u003cstrong data-start=\"3036\" data-end=\"3056\">Cecilia Phillips\u003c/strong>: So this is a very traditional dish? Is it a dessert? Is it like a breakfast? Is it a snack?\u003c/p>\n\u003cp data-start=\"3151\" data-end=\"3265\">\u003cstrong data-start=\"3151\" data-end=\"3166\">Kristie Tam\u003c/strong>: I’ve had it at all times of the day, but we’ll call it a dessert just because of how sweet it is.\u003c/p>\n\u003cp data-start=\"3267\" data-end=\"3328\">\u003cstrong data-start=\"3267\" data-end=\"3287\">Cecilia Phillips\u003c/strong>: Mmm! They smell so good. These are hot.\u003c/p>\n\u003cp data-start=\"3330\" data-end=\"3356\">\u003cstrong data-start=\"3330\" data-end=\"3345\">Kristie Tam\u003c/strong>: They are.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3375\">\u003cstrong data-start=\"3358\" data-end=\"3366\">Both\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"3377\" data-end=\"3425\">\u003cstrong data-start=\"3377\" data-end=\"3397\">Cecilia Phillips\u003c/strong>: Oh, my gosh, it’s so good.\u003c/p>\n\u003cp data-start=\"3427\" data-end=\"3451\">\u003cstrong data-start=\"3427\" data-end=\"3442\">Kristie Tam\u003c/strong>: Fluffy.\u003c/p>\n\u003cp data-start=\"3453\" data-end=\"3578\">\u003cstrong data-start=\"3453\" data-end=\"3473\">Cecilia Phillips\u003c/strong>: It’s so fluffy. And the red bean paste has only a little bit of sweetness. It’s actually pretty savory.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3602\">\u003cstrong data-start=\"3580\" data-end=\"3595\">Kristie Tam\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"3604\" data-end=\"3670\">\u003cstrong data-start=\"3604\" data-end=\"3624\">Cecilia Phillips\u003c/strong>: Half dessert, half you can have at any time.\u003c/p>\n\u003cp data-start=\"3672\" data-end=\"3730\">\u003cstrong data-start=\"3672\" data-end=\"3687\">Kristie Tam\u003c/strong>: Yeah. I want these all the time actually.\u003c/p>\n\u003cp data-start=\"3732\" data-end=\"3746\">\u003cstrong data-start=\"3732\" data-end=\"3746\">Both laugh\u003c/strong>\u003c/p>\n\u003cp data-start=\"3748\" data-end=\"4237\">\u003cstrong data-start=\"3748\" data-end=\"3766\">Leslie Sbrocco\u003c/strong>: I have to thank my great guests on this week’s show. JG, who raves about the rosemary fried chicken at Minnie Bell’s Soul Movement in San Francisco. Vanessa Guerra, lover of all things smoky and charred at Rise Woodfire in San Mateo. And Kristie Ramirez, who dreams of mimosas on the patio at Brezo in Albany. Join us next time when three more guests will recommend their favorite spots right here on “Check Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"4239\" data-end=\"4255\">\u003cstrong data-start=\"4239\" data-end=\"4246\">All\u003c/strong>: Cheers!\u003c/p>\n\u003cp data-start=\"4257\" data-end=\"4304\">\u003cstrong data-start=\"4257\" data-end=\"4275\">Leslie Sbrocco\u003c/strong>: Cheers. I hope you had fun.\u003c/p>\n\u003cp data-start=\"4306\" data-end=\"4343\">[Conversation continues indistinctly]\u003c/p>\n\u003cp data-start=\"4345\" data-end=\"4456\">\u003cstrong data-start=\"4345\" data-end=\"4370\">Man\u003c/strong>: The temple here is a religious center. It’s one of the largest in the United States.\u003c/p>\n\u003cp data-start=\"4458\" data-end=\"4554\">\u003cstrong data-start=\"4458\" data-end=\"4478\">Cecilia Phillips\u003c/strong>: Tell me about the little tags that are hanging around. What do those mean?\u003c/p>\n\u003cp data-start=\"4556\" data-end=\"4679\">\u003cstrong data-start=\"4556\" data-end=\"4581\">Man\u003c/strong>: People make a tag during the festival time honoring their ancestor or someone that they’ve lost.\u003c/p>\n\u003cp data-start=\"4681\" data-end=\"4781\">\u003cstrong data-start=\"4681\" data-end=\"4701\">Cecilia Phillips\u003c/strong>: Are there any specific foods that you think about when you think about family?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp data-start=\"4783\" data-end=\"5071\">\u003cstrong data-start=\"4783\" data-end=\"4808\">Man\u003c/strong>: Oh, definitely tempura. I mean, it’s something that you can snack on, it’s something that you can just eat. It’s fried, which always makes everything good. It definitely feels like home. So, yeah, that’s probably one of the ones that I think about all the time.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23555/check-please-bay-area-reviews-brezo-minnie-bells-soul-movement-rise-woodfire-pizza-rotisserie",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_9436",
"checkplease_3758",
"checkplease_250",
"checkplease_3750",
"checkplease_3740",
"checkplease_3730",
"checkplease_9210",
"checkplease_3731",
"checkplease_9200",
"checkplease_3751",
"checkplease_3871",
"checkplease_3753",
"checkplease_3741",
"checkplease_443",
"checkplease_3738",
"checkplease_10",
"checkplease_3739",
"checkplease_3729",
"checkplease_9209",
"checkplease_8964",
"checkplease_8061",
"checkplease_9427",
"checkplease_8175"
],
"tags": [
"checkplease_9335",
"checkplease_9435",
"checkplease_9162",
"checkplease_8566",
"checkplease_9091",
"checkplease_8573",
"checkplease_8707",
"checkplease_9007",
"checkplease_9005"
],
"featImg": "checkplease_23558",
"label": "checkplease_9339"
},
"checkplease_23543": {
"type": "posts",
"id": "checkplease_23543",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23543",
"score": null,
"sort": [
1753410309000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-woodys-at-the-airport-lucys-on-lighthouse-home",
"title": "Check, Please! Bay Area reviews: Woody’s at the Airport, Lucy’s on Lighthouse, Home",
"publishDate": 1753410309,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Woody’s at the Airport, Lucy’s on Lighthouse, Home | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 7, airs Thursday, July 24, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>On our final episode of season 20’s visit to the Monterey Bay Area, we start in Monterey at \u003cstrong>Woody’s at the Airport\u003c/strong> where elevated comfort food meets panoramic runway views and a laid-back, welcoming vibe. Diners tuck into buttery sautéed sand dabs, honey chili wings, and “Wills Fargo” steak bites alongside a cucumber sesame salad — all before takeoff. Next, we head to \u003cstrong>Lucy’s on Lighthouse\u003c/strong> in Pacific Grove, a hot dog shop that pays tribute to NorCal surf and skate culture with over-the-top toppings and big personality. Crowd favorites include the bacon-wrapped Asilomar dog with house-made chili and grilled jalapeños, the Cobblestones dog featuring pulled pork and barbecue sauce, and crispy tots with Lucy’s sauce. We wrap up at \u003cstrong>Home\u003c/strong> in Soquel, where Chef Brad Briske serves seasonal dishes made with locally butchered meat and backyard produce in a former house-turned-restaurant. Standouts include the fried chicken with anchovy aioli, campanelle pasta with maitake mushrooms, and a candy cap mushroom panna cotta topped with porcini filo. And in Cecilia Tries It, reporter Cecilia Phillips winds her way through Castroville, \u003cstrong>chasing the story of the humble artichoke\u003c/strong> — a vegetable rooted deep in local soil and lore.\u003c/p>\n\u003cfigure id=\"attachment_23544\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23544\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Julia Madden-Fulk, Percival Lammie and TJ Thomander from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://woodysmontereyairport.com/\">\u003cstrong>Woody’s at the Airport\u003c/strong> (Monterey)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lucyspg.com\">\u003cstrong>Lucy’s on Lighthouse\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://homesoquel.com/\">\u003cstrong>Home \u003c/strong>(Soquel)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://seemonterey.com/food-drink/artichoke-trail\">\u003cstrong>Monterey County Artichoke Trail \u003c/strong>(Castroville)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"93\" data-end=\"111\">Leslie Sbrocco\u003c/strong>: We’re jetting in for coastal comforts in Monterey.\u003cbr>\n\u003cbr data-start=\"163\" data-end=\"166\">\u003cstrong data-start=\"166\" data-end=\"182\" data-is-only-node=\"\">TJ Thomander\u003c/strong>: When you stick your fork in, it goes down inches.\u003cbr>\n\u003cbr data-start=\"233\" data-end=\"236\">\u003cstrong data-start=\"236\" data-end=\"254\">Leslie Sbrocco\u003c/strong>: Hot dog heaven in Pacific Grove.\u003cbr>\n\u003cbr data-start=\"288\" data-end=\"291\">\u003cstrong data-start=\"291\" data-end=\"310\">Percival Lammie\u003c/strong>: A little bit of mustard on it, call it a day.\u003cbr>\n\u003cbr data-start=\"357\" data-end=\"360\">\u003cstrong data-start=\"360\" data-end=\"378\">Leslie Sbrocco\u003c/strong>: And a homey date night destination in Soquel.\u003cbr>\n\u003cbr data-start=\"425\" data-end=\"428\">\u003cstrong data-start=\"428\" data-end=\"449\">Julia Madden-Fulk\u003c/strong>: It did have a nice umami flavor.\u003cbr>\n\u003cbr data-start=\"483\" data-end=\"486\">\u003cstrong data-start=\"486\" data-end=\"504\">Leslie Sbrocco\u003c/strong>: Just ahead on a special Monterey Bay area edition of \u003cem data-start=\"559\" data-end=\"577\">“Check, Please!”\u003cbr>\n\u003c/em>\u003cbr data-start=\"577\" data-end=\"580\">\u003cstrong data-start=\"580\" data-end=\"599\">Jonathan Saguil\u003c/strong>: Eat the heart. Eat your heart out.\u003cbr>\n\u003cbr data-start=\"635\" data-end=\"638\">\u003cstrong data-start=\"638\" data-end=\"656\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to a special edition of \u003cem data-start=\"714\" data-end=\"742\">“Check, Please! Bay Area.”\u003c/em> Today we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"974\" data-end=\"992\">“Check, Please!”\u003c/em> table today are historical tour guide Julia Madden-Fulk, design program manager TJ Thomander and orthotics practitioner Percival Lammie. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1148\" data-end=\"1151\">\u003cstrong data-start=\"1151\" data-end=\"1170\">Percival Lammie\u003c/strong>: Thank you.\u003cbr>\n\u003cbr data-start=\"1182\" data-end=\"1185\">\u003cstrong data-start=\"1185\" data-end=\"1206\">Julia Madden-Fulk\u003c/strong>: Good to be here.\u003cbr>\n\u003cbr data-start=\"1224\" data-end=\"1227\">\u003cstrong data-start=\"1227\" data-end=\"1245\">Leslie Sbrocco\u003c/strong>: Percival says his pick offers elevated food that will take your taste buds to new heights. Don’t worry. Whether you’re a jet setter or just passing through, there’s no boarding pass required to kick back in Monterey at Woody’s at the Airport.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"106\" data-end=\"109\">\u003cstrong data-start=\"109\" data-end=\"121\">Tim Wood\u003c/strong>: If someone was to ask me what it’s like to own a restaurant at the airport, I would say it’s one of the most bizarre experiences I’ve ever had. Turn that puppy up. And that’s what’s exciting about it. We gear our food towards what people want to eat, whether they’re on the fly, no pun intended, or whether they want to sit and have a really nice meal.\u003cbr>\n\u003cbr data-start=\"475\" data-end=\"478\">\u003cstrong data-start=\"478\" data-end=\"487\">Woman\u003c/strong>: Oh, man, that’s good.\u003cbr>\n\u003cbr data-start=\"510\" data-end=\"513\">\u003cstrong data-start=\"513\" data-end=\"525\">Tim Wood\u003c/strong>: We have locals that come in every day.\u003cbr>\n\u003cbr data-start=\"565\" data-end=\"568\">\u003cstrong data-start=\"568\" data-end=\"575\">Man\u003c/strong>: Yeah!\u003cbr>\n\u003cbr data-start=\"582\" data-end=\"585\">\u003cstrong data-start=\"585\" data-end=\"597\">Tim Wood\u003c/strong>: Some folks, they’re just grabbing a bite before they get on a flight.\u003cbr>\n\u003cbr data-start=\"668\" data-end=\"671\">\u003cstrong data-start=\"671\" data-end=\"678\">Man\u003c/strong>: I’d travel over 700 miles for a chicken wing like that.\u003cbr>\n\u003cbr data-start=\"735\" data-end=\"738\">\u003cstrong data-start=\"738\" data-end=\"750\">Tim Wood\u003c/strong>: One of the biggest compliments we get is the menu has something for everyone. If I was to describe the cuisine, it would be locally sourced, Monterey-based, American-style food. This is our world-famous beet salad. It is all from here in Monterey County and up north a little bit in Hollister. Boom! Let that puppy get cooking. My favorite thing to eat would be a burger. There you go. We make a really good burger. Boom, boom. And that is a burger. What are we known for? It’s 100% the sand dabs… world-famous Monterey sand dabs… and the prime rib.\u003cbr>\n\u003cbr data-start=\"1305\" data-end=\"1308\">\u003cstrong data-start=\"1308\" data-end=\"1315\">Man\u003c/strong>: Oh, that’s my dinner.\u003cbr>\n\u003cbr data-start=\"1338\" data-end=\"1341\">\u003cstrong data-start=\"1341\" data-end=\"1353\">Tim Wood\u003c/strong>: This is our honey wing sauce. The craziest part about having a restaurant in the airport is that, like me, it doesn’t have any boundaries. We just go boom, boom, boom, boom, boom, boom, boom. And everybody loves a little bit of the Monterey Bay sea salt. Bang! The vibe at Woody’s at the Airport is pretty hustle and bustle. People coming, people going. You never know when you’re gonna hit turbulence. But whether you’re a diner or whether you want food and get out of here, our staff is really there to take care of you. And that’s really what makes the difference at Woody’s.\u003cbr>\n\u003cbr data-start=\"1933\" data-end=\"1936\">\u003cstrong data-start=\"1936\" data-end=\"1943\">All\u003c/strong>: Woody’s!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong data-start=\"96\" data-end=\"114\">Leslie Sbrocco\u003c/strong>: Alright, Percival, this seems like a real locals hangout.\u003cbr>\n\u003cbr data-start=\"173\" data-end=\"176\">\u003cstrong data-start=\"176\" data-end=\"195\" data-is-only-node=\"\">Percival Lammie\u003c/strong>: Yes, yes, yes, it is. But first, I’m your friend, so call me Percy.\u003cbr>\n\u003cbr data-start=\"264\" data-end=\"267\">\u003cstrong data-start=\"267\" data-end=\"285\">Leslie Sbrocco\u003c/strong>: Ah, okay, Percy. Percy. Are they friends, too?\u003cbr>\n\u003cbr data-start=\"333\" data-end=\"336\">\u003cstrong data-start=\"336\" data-end=\"355\">Percival Lammie\u003c/strong>: Yes. They’re friends, too. Yes, yes, you are. So, yeah, what I like is that any place you sit, you actually see the runway where the planes land.\u003cbr>\n\u003cbr data-start=\"502\" data-end=\"505\">\u003cstrong data-start=\"505\" data-end=\"523\">Leslie Sbrocco\u003c/strong>: I wore my flight attendant scarf.\u003cbr>\n\u003cbr data-start=\"558\" data-end=\"561\">\u003cstrong data-start=\"561\" data-end=\"580\">Percival Lammie\u003c/strong>: Yes, yes, I noticed.\u003cbr>\n\u003cbr data-start=\"602\" data-end=\"605\">\u003cstrong data-start=\"605\" data-end=\"626\">Julia Madden-Fulk\u003c/strong>: Perfect for the occasion.\u003cbr>\n\u003cbr data-start=\"653\" data-end=\"656\">\u003cstrong data-start=\"656\" data-end=\"674\">Leslie Sbrocco\u003c/strong>: When you’re watching the planes…\u003cbr>\n\u003cbr data-start=\"710\" data-end=\"713\">\u003cstrong data-start=\"713\" data-end=\"732\">Percival Lammie\u003c/strong>: Yes.\u003cbr>\n\u003cbr data-start=\"738\" data-end=\"741\">\u003cstrong data-start=\"741\" data-end=\"759\">Leslie Sbrocco\u003c/strong>: …what do you order?\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"804\">Percival Lammie\u003c/strong>: Well, first, I like the Wills Fargo steak bites. Wonderful. Tender, dipped in teriyaki. They garnish it with cucumber and red peppers, and then they sprinkle it with sesame. I didn’t try any of that. I just ate the steak bites.\u003cbr>\n\u003cbr data-start=\"1033\" data-end=\"1036\">\u003cstrong data-start=\"1036\" data-end=\"1054\">Leslie Sbrocco\u003c/strong>: Give me the meat.\u003cbr>\n\u003cbr data-start=\"1073\" data-end=\"1076\">\u003cstrong data-start=\"1076\" data-end=\"1095\">Percival Lammie\u003c/strong>: Yes, yes.\u003cbr>\n\u003cbr data-start=\"1106\" data-end=\"1109\">\u003cstrong data-start=\"1109\" data-end=\"1130\">Julia Madden-Fulk\u003c/strong>: I had some beer-battered onion rings. I can’t resist an onion ring. And they came really quickly. They were nice and thick, a little oily, but they had some really good sauces. Ranch. And then a spicy ketchup. It was so good.\u003cbr>\n\u003cbr data-start=\"1357\" data-end=\"1360\">\u003cstrong data-start=\"1360\" data-end=\"1378\">Leslie Sbrocco\u003c/strong>: And what did you start with?\u003cbr>\n\u003cbr data-start=\"1408\" data-end=\"1411\">\u003cstrong data-start=\"1411\" data-end=\"1427\">TJ Thomander\u003c/strong>: The plating really struck me. Even with the bread that they brought in, that they had sliced into small pieces with roasted garlic on top and parsley with drizzled olive oil. And so we ate that right up and chased it down with some honey wings.\u003cbr>\n\u003cbr data-start=\"1673\" data-end=\"1676\">\u003cstrong data-start=\"1676\" data-end=\"1695\">Percival Lammie\u003c/strong>: Honey chili wings.\u003cbr>\n\u003cbr data-start=\"1715\" data-end=\"1718\">\u003cstrong data-start=\"1718\" data-end=\"1734\">TJ Thomander\u003c/strong>: The honey chili wings. Exactly. And even on the menu, you know, it said award winning. So of course we got it.\u003cbr>\n\u003cbr data-start=\"1846\" data-end=\"1849\">\u003cstrong data-start=\"1849\" data-end=\"1867\">Leslie Sbrocco\u003c/strong>: And it is award winning?\u003cbr>\n\u003cbr data-start=\"1893\" data-end=\"1896\">\u003cstrong data-start=\"1896\" data-end=\"1915\">Percival Lammie\u003c/strong>: Yes. Yes. Yes.\u003cbr>\n\u003cbr data-start=\"1931\" data-end=\"1934\">\u003cstrong data-start=\"1934\" data-end=\"1952\">Leslie Sbrocco\u003c/strong>: Alright, let’s talk a little bit more about the honey chili wings because obviously that’s a popular item.\u003cbr>\n\u003cbr data-start=\"2060\" data-end=\"2063\">\u003cstrong data-start=\"2063\" data-end=\"2082\">Percival Lammie\u003c/strong>: Yes, yes. It had a glistening like it was wet but it wasn’t. So I’m sitting there, I’m chewing. I’m like, “Wow, these are amazing.” I’m talking to my wife. And we were just having fun with it. And I was like, “Wow.” I needed more. I needed more.\u003cbr>\n\u003cbr data-start=\"2329\" data-end=\"2332\">\u003cstrong data-start=\"2332\" data-end=\"2348\">TJ Thomander\u003c/strong>: For the main course, I had the sand dabs and they were herb-floured, so slightly breaded with a beurre blanc caper sauce that was just drenched from top to bottom with another side of tartar sauce, steamed veggies on the side. And it’s a very generous helping.\u003cbr>\n\u003cbr data-start=\"2610\" data-end=\"2613\">\u003cstrong data-start=\"2613\" data-end=\"2634\">Julia Madden-Fulk\u003c/strong>: I had the Swank Farms beet salad, and I love beets. I don’t eat meat, but I feel like a beet — like, I crave that like people crave meat.\u003cbr>\n\u003cbr data-start=\"2774\" data-end=\"2777\">\u003cstrong data-start=\"2777\" data-end=\"2795\">Leslie Sbrocco\u003c/strong>: A beet is kind of like a meat.\u003cbr>\n\u003cbr data-start=\"2827\" data-end=\"2830\">\u003cstrong data-start=\"2830\" data-end=\"2851\">Julia Madden-Fulk\u003c/strong>: It’s like the meat of the vegetable world. And it was really delicious. It had baby lettuce, a little radicchio, which added a nice bitterness to it.\u003cbr>\n\u003cbr data-start=\"3002\" data-end=\"3005\">\u003cstrong data-start=\"3005\" data-end=\"3021\">TJ Thomander\u003c/strong>: It was ginormous.\u003cbr>\n\u003cbr data-start=\"3040\" data-end=\"3043\">\u003cstrong data-start=\"3043\" data-end=\"3064\">Julia Madden-Fulk\u003c/strong>: It was huge, yeah.\u003cbr>\n\u003cbr data-start=\"3084\" data-end=\"3087\">\u003cstrong data-start=\"3087\" data-end=\"3103\">TJ Thomander\u003c/strong>: And I mean, there were beets in it, but there was a lot of other, you know, fennel and citrus and it was a big salad.\u003cbr>\n\u003cbr data-start=\"3222\" data-end=\"3225\">\u003cstrong data-start=\"3225\" data-end=\"3243\">Leslie Sbrocco\u003c/strong>: Mm-hmm.\u003cbr>\n\u003cbr data-start=\"3252\" data-end=\"3255\">\u003cstrong data-start=\"3255\" data-end=\"3276\">Julia Madden-Fulk\u003c/strong>: And for a main, we had the pasta of the day. It’s got a nice brothy tomato sauce with ricotta and a little fennel and Parmesan on the top.\u003cbr>\n\u003cbr data-start=\"3416\" data-end=\"3419\">\u003cstrong data-start=\"3419\" data-end=\"3437\">Leslie Sbrocco\u003c/strong>: And do you ever get the pasta?\u003cbr>\n\u003cbr data-start=\"3469\" data-end=\"3472\">\u003cstrong data-start=\"3472\" data-end=\"3491\">Percival Lammie\u003c/strong>: I would usually get the burger.\u003cbr>\n\u003cbr data-start=\"3524\" data-end=\"3527\">\u003cstrong data-start=\"3527\" data-end=\"3545\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"3552\" data-end=\"3555\">\u003cstrong data-start=\"3555\" data-end=\"3574\">Percival Lammie\u003c/strong>: It’s charbroiled. So you have that smoky flavor. Get the fixings of bacon and everything is crispy. What I really like is that when you get a burger, the bun has to be toasted.\u003cbr>\n\u003cbr data-start=\"3752\" data-end=\"3755\">\u003cstrong data-start=\"3755\" data-end=\"3773\">Leslie Sbrocco\u003c/strong>: Yes, no soggy bun.\u003cbr>\n\u003cbr data-start=\"3793\" data-end=\"3796\">\u003cstrong data-start=\"3796\" data-end=\"3815\">Percival Lammie\u003c/strong>: That is the killer. No soggy — No, no, I don’t do that. I don’t do that. It just adds to the flavor. So we enjoyed it. We enjoyed with the fries and everything. What I did order this time was the fish and chips with the cod fish, and I like that it’s crispy, it wasn’t oily and it was flaky. And they give you enough. They give you a generous — I mean, if you’re gonna eat there, you might as well know you’re gonna take some food home.\u003cbr>\n\u003cbr data-start=\"4255\" data-end=\"4258\">\u003cstrong data-start=\"4258\" data-end=\"4274\">TJ Thomander\u003c/strong>: Or on the plane.\u003cbr>\n\u003cbr data-start=\"4292\" data-end=\"4295\">\u003cstrong data-start=\"4295\" data-end=\"4314\">Percival Lammie\u003c/strong>: Or on the plane. On the plane.\u003cbr>\n\u003cbr data-start=\"4346\" data-end=\"4349\">\u003cstrong data-start=\"4349\" data-end=\"4370\">Julia Madden-Fulk\u003c/strong>: It was definitely generous helpings.\u003cbr>\n\u003cbr data-start=\"4408\" data-end=\"4411\">\u003cstrong data-start=\"4411\" data-end=\"4429\">Leslie Sbrocco\u003c/strong>: And what about desserts?\u003cbr>\n\u003cbr data-start=\"4455\" data-end=\"4458\">\u003cstrong data-start=\"4458\" data-end=\"4474\">TJ Thomander\u003c/strong>: Yeah, we had the cheesecake, which again was just beautifully plated. It was a generous helping for two, maybe three people.\u003cbr>\n\u003cbr data-start=\"4600\" data-end=\"4603\">\u003cstrong data-start=\"4603\" data-end=\"4622\">Percival Lammie\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4629\" data-end=\"4632\">\u003cstrong data-start=\"4632\" data-end=\"4648\">TJ Thomander\u003c/strong>: It was just the classic kind of crunchy graham cracker crust. And I mean, when you stick your fork in, it goes down inches until you hit that crust.\u003cbr>\n\u003cbr data-start=\"4798\" data-end=\"4801\">\u003cstrong data-start=\"4801\" data-end=\"4820\">Percival Lammie\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4827\" data-end=\"4830\">\u003cstrong data-start=\"4830\" data-end=\"4848\">Leslie Sbrocco\u003c/strong>: It sounds good.\u003cbr>\n\u003cbr data-start=\"4865\" data-end=\"4868\">\u003cstrong data-start=\"4868\" data-end=\"4889\">Julia Madden-Fulk\u003c/strong>: I also had dessert. Similar but a little different. We had the crème brulée. It was topped with strawberries and a little homemade whipped cream. Had a good crack of the sugar crust. So really delicious. We gobbled that up. It was quick.\u003cbr>\n\u003cbr data-start=\"5128\" data-end=\"5131\">\u003cstrong data-start=\"5131\" data-end=\"5149\">Leslie Sbrocco\u003c/strong>: Now, talk about service because you go back again and again.\u003cbr>\n\u003cbr data-start=\"5211\" data-end=\"5214\">\u003cstrong data-start=\"5214\" data-end=\"5233\">Percival Lammie\u003c/strong>: I like the atmosphere and I like how they treat people really, really well. Impeccable service.\u003cbr>\n\u003cbr data-start=\"5330\" data-end=\"5333\">\u003cstrong data-start=\"5333\" data-end=\"5351\">Leslie Sbrocco\u003c/strong>: Did you feel the same about service?\u003cbr>\n\u003cbr data-start=\"5389\" data-end=\"5392\">\u003cstrong data-start=\"5392\" data-end=\"5413\">Julia Madden-Fulk\u003c/strong>: I did feel the same. It wasn’t too busy, but they were super on top of it. I’m sure they would be if it was busy as well.\u003cbr>\n\u003cbr data-start=\"5536\" data-end=\"5539\">\u003cstrong data-start=\"5539\" data-end=\"5558\">Percival Lammie\u003c/strong>: Right.\u003cbr>\n\u003cbr data-start=\"5566\" data-end=\"5569\">\u003cstrong data-start=\"5569\" data-end=\"5587\">Leslie Sbrocco\u003c/strong>: Right. Is this a place you’d go back to?\u003cbr>\n\u003cbr data-start=\"5629\" data-end=\"5632\">\u003cstrong data-start=\"5632\" data-end=\"5648\">TJ Thomander\u003c/strong>: Oh, absolutely. You can hang out there seeing these big airplanes land right there in front of you. It’s one of the most unique atmospheres I’ve experienced.\u003cbr>\n\u003cbr data-start=\"5807\" data-end=\"5810\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Leslie Sbrocco\u003c/strong>: It’s really fun.\u003cbr>\n\u003cbr data-start=\"5846\" data-end=\"5849\">\u003cstrong data-start=\"5849\" data-end=\"5865\">TJ Thomander\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"5872\" data-end=\"5875\">\u003cstrong data-start=\"5875\" data-end=\"5893\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Woody’s at the Airport, it’s located on Fred Kane Drive in Monterey. And the average multi-course tab per person without drinks is around $60.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"489\" data-end=\"492\">\u003cstrong data-start=\"492\" data-end=\"508\">Joleen Green\u003c/strong>: Lucy’s on Lighthouse is everything I love and know. You guys good? My whole family skates, surfs, and I played roller derby for 13 years. This basically looks like my house. I have surfboards all over my yard, skateboards all in my house on the walls. 30 years of collecting stickers. This is Lucy, the dog that the restaurant is named after. I love me a hot dog. I love me a hot dog. We get them at concerts. We get them on vacation. We get them everywhere. I eat a lot of hot dogs. When you bite into a hot dog, the crispness, the snap makes a really good wiener. We have 18 different kinds of gourmet hot dog creations. We have really good sauerkraut, homemade chili, nacho cheese, all the good things. You could put anything you want on your wiener. [Laughs] All the names of our hot dogs are surf spots around the area, and the names of our sides are skateboarding tricks and roller-derby moves. Our most popular hot dog is named the Asilomar. It’s definitely the most surfed spot in Pacific Grove where all the locals surf. We have tasty milkshakes with whipped cream. We have beer, wine. We have mermaid mimosas, which is Brut champagne with a scoop of Marianne’s Raspberry sorbet ice cream. And it’s really good.\u003cbr>\n\u003cbr data-start=\"1730\" data-end=\"1733\">\u003cstrong data-start=\"1733\" data-end=\"1740\">Man\u003c/strong>: This song I like to call \u003cem data-start=\"1767\" data-end=\"1785\">“Check, Please!”\u003cbr>\n\u003c/em>\u003cbr data-start=\"1785\" data-end=\"1788\">\u003cstrong data-start=\"1788\" data-end=\"1804\">Joleen Green\u003c/strong>: Pacific Grove is the most amazing community. I was born and raised here. My whole family is still here. All the customers I’ve met over the last five years, just getting to know everyone in the area has been very special. It really means a lot to me to be in this town.\u003cbr>\n\u003cbr data-start=\"2075\" data-end=\"2078\">\u003cstrong data-start=\"2078\" data-end=\"2085\">All\u003c/strong>: [cheering]\u003c/p>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"481\" data-end=\"499\">Leslie Sbrocco\u003c/strong>: Alright, Julia. This is a meaty-centric place. What’s a vegetarian like you doing at a place like this?\u003cbr>\n\u003cbr data-start=\"604\" data-end=\"607\">\u003cstrong data-start=\"607\" data-end=\"628\">Julia Madden-Fulk\u003c/strong>: I know, I don’t know how I found myself there. Um, but the nice thing about Lucy’s is you can substitute any hot dog for a bacon-wrapped dog or for a veggie dog. And as a vegetarian who grew up not really eating alternative meat, it’s been a fun experience to dive into the hot-dog world. I usually go for the bone yards, which is bell pepper sautéed with onions, and it has the Lucy’s sauce on it, which is some sort of mixture…\u003cbr>\n\u003cbr data-start=\"1061\" data-end=\"1064\" data-is-only-node=\"\">\u003cstrong data-start=\"1064\" data-end=\"1083\">Percival Lammie\u003c/strong>: What’s in the Lucy’s sauce?\u003cbr>\n\u003cbr data-start=\"1112\" data-end=\"1115\">\u003cstrong data-start=\"1115\" data-end=\"1133\">Leslie Sbrocco\u003c/strong>: It’s their secret sauce and it’s secret.\u003cbr>\n\u003cbr data-start=\"1175\" data-end=\"1178\">\u003cstrong data-start=\"1178\" data-end=\"1199\">Julia Madden-Fulk\u003c/strong>: They’re not telling us. It seems to have a little bit of a honey mustard taste to it. Really good vinegary sauce.\u003cbr>\n\u003cbr data-start=\"1314\" data-end=\"1317\">\u003cstrong data-start=\"1317\" data-end=\"1335\">Leslie Sbrocco\u003c/strong>: I love that it’s a vegetarian called the Bone Yard.\u003cbr>\n\u003cbr data-start=\"1388\" data-end=\"1391\">\u003cstrong data-start=\"1391\" data-end=\"1412\">Julia Madden-Fulk\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"1419\" data-end=\"1422\">\u003cstrong data-start=\"1422\" data-end=\"1440\">Leslie Sbrocco\u003c/strong>: And when you say hot dogs and ice cream, you know, you’re thinking limited menu, but there is a lot to choose from.\u003cbr>\n\u003cbr data-start=\"1557\" data-end=\"1560\">\u003cstrong data-start=\"1560\" data-end=\"1576\">TJ Thomander\u003c/strong>: Oh, yes.\u003cbr>\n\u003cbr data-start=\"1586\" data-end=\"1589\">\u003cstrong data-start=\"1589\" data-end=\"1607\">Leslie Sbrocco\u003c/strong>: What’d you get?\u003cbr>\n\u003cbr data-start=\"1624\" data-end=\"1627\">\u003cstrong data-start=\"1627\" data-end=\"1643\">TJ Thomander\u003c/strong>: I think it was called the Dick Verde, which are Brussels sprouts. What was special about them is they had tons of flavor but were still crispy. Our whole table just demolished them.\u003cbr>\n\u003cbr data-start=\"1826\" data-end=\"1829\">\u003cstrong data-start=\"1829\" data-end=\"1850\">Julia Madden-Fulk\u003c/strong>: I have the same note that they’re really crunchy and crispy, but they also have so much of the caramelized balsamic glaze. So they’re really drenched in that sauce. Don’t know about healthy, but they’re delicious.\u003cbr>\n\u003cbr data-start=\"2065\" data-end=\"2068\">\u003cstrong data-start=\"2068\" data-end=\"2086\">Leslie Sbrocco\u003c/strong>: They’re delicious. Alright, what did you get, Percy?\u003cbr>\n\u003cbr data-start=\"2140\" data-end=\"2143\">\u003cstrong data-start=\"2143\" data-end=\"2162\">Percival Lammie\u003c/strong>: Well, I had tater tots. The Ollie is the tater tot. It’s wonderful. Just crispy all the way around. I like that they’re crunchy. I tried to use my fork to dip in the sauce and stuff. I couldn’t get my fork in. I was like, it’s perfect.\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: That’s a real tater tot.\u003cbr>\n\u003cbr data-start=\"2446\" data-end=\"2449\">\u003cstrong data-start=\"2449\" data-end=\"2468\">Percival Lammie\u003c/strong>: That’s a real tater tot. So I had to grab it and just shove it in there.\u003cbr>\n\u003cbr data-start=\"2542\" data-end=\"2545\">\u003cstrong data-start=\"2545\" data-end=\"2561\">TJ Thomander\u003c/strong>: Ollied it right into your mouth.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">\u003cstrong data-start=\"2598\" data-end=\"2617\">Percival Lammie\u003c/strong>: Yeah. Yeah. Pretty much. Pretty much. I don’t know what the Ollie is, but do you — Do you know what…?\u003cbr>\n\u003cbr data-start=\"2723\" data-end=\"2726\">\u003cstrong data-start=\"2726\" data-end=\"2742\">TJ Thomander\u003c/strong>: Yeah. It’s just when you jump on a skateboard and it sounds like that’s exactly what you did with the food.\u003cbr>\n\u003cbr data-start=\"2851\" data-end=\"2854\">\u003cstrong data-start=\"2854\" data-end=\"2873\">Percival Lammie\u003c/strong>: Yeah. Jumped into the Lucy’s sauce.\u003cbr>\n\u003cbr data-start=\"2910\" data-end=\"2913\">\u003cstrong data-start=\"2913\" data-end=\"2929\">TJ Thomander\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2936\" data-end=\"2939\">\u003cstrong data-start=\"2939\" data-end=\"2957\">Leslie Sbrocco\u003c/strong>: What about a hot dog?\u003cbr>\n\u003cbr data-start=\"2980\" data-end=\"2983\">\u003cstrong data-start=\"2983\" data-end=\"3002\">Percival Lammie\u003c/strong>: Hot dog — I had the Asilomar. It’s a Nathan’s hot dog, which I’m from New York. Nathan’s hot dog, carnivals and all that. Nathan’s hot — wrapped in bacon with a spicy chili sauce and cheese melted. It was really, really good. What really threw me was that there was so much stuff, and you can’t pick it up because it’s too heavy. So you got to use a fork and knife, which really is silly using a fork and knife on a hot dog.\u003cbr>\n\u003cbr data-start=\"3430\" data-end=\"3433\">\u003cstrong data-start=\"3433\" data-end=\"3451\">Leslie Sbrocco\u003c/strong>: Yeah, you got to pick up a hot dog.\u003cbr>\n\u003cbr data-start=\"3488\" data-end=\"3491\">\u003cstrong data-start=\"3491\" data-end=\"3510\">Percival Lammie\u003c/strong>: If I picked it up, it’d have been all over me. It was a lot of food. This thing was heavy.\u003cbr>\n\u003cbr data-start=\"3602\" data-end=\"3605\">\u003cstrong data-start=\"3605\" data-end=\"3621\">TJ Thomander\u003c/strong>: So the dog I got was called Freights. And it’s a full spear of pickle with a tangy mustard on it, relish and sport peppers. So it had, like, the sweet and the spicy and just felt kind of like the most classic dog that you can get. And then my parents got the Cobblestone, which was a bacon-wrapped hot dog that also had shredded pork on top. So I mean, again, very heavy, but so indulgent. And after a long day at the beach, I can’t imagine anything better.\u003cbr>\n\u003cbr data-start=\"4080\" data-end=\"4083\">\u003cstrong data-start=\"4083\" data-end=\"4104\">Julia Madden-Fulk\u003c/strong>: Right.\u003cbr>\n\u003cbr data-start=\"4112\" data-end=\"4115\">\u003cstrong data-start=\"4115\" data-end=\"4131\">TJ Thomander\u003c/strong>: And then my children got the mac and cheese, which actually has, like, a Tabasco onion ring on top.\u003cbr>\n\u003cbr data-start=\"4232\" data-end=\"4235\">\u003cstrong data-start=\"4235\" data-end=\"4254\">Percival Lammie\u003c/strong>: Yeah. They dip it in Tabasco sauce and then they deep-fry it.\u003cbr>\n\u003cbr data-start=\"4317\" data-end=\"4320\">\u003cstrong data-start=\"4320\" data-end=\"4336\">TJ Thomander\u003c/strong>: That was one that we passed around and really loved.\u003cbr>\n\u003cbr data-start=\"4390\" data-end=\"4393\">\u003cstrong data-start=\"4393\" data-end=\"4411\">Leslie Sbrocco\u003c/strong>: Excellent. What else did you get?\u003cbr>\n\u003cbr data-start=\"4446\" data-end=\"4449\">\u003cstrong data-start=\"4449\" data-end=\"4468\">Percival Lammie\u003c/strong>: I got the corn dog. Now, I appreciate a really, really good corn dog. I’ve had them at the carnivals here, but nothing like what’s at Lucy’s. It tasted like they actually took the Nathan’s hot dog, and they cooked it a little bit before they dipped it and deep-fried it. And it’s a sweet cornmeal that they use. Wonderful. A little bit of mustard on it. Call it a day. We were fighting over that.\u003cbr>\n\u003cbr data-start=\"4866\" data-end=\"4869\">\u003cstrong data-start=\"4869\" data-end=\"4885\">TJ Thomander\u003c/strong>: Yeah. We got the corn dog or my boys got the corn dog, too, but we ate it.\u003cbr>\n\u003cbr data-start=\"4961\" data-end=\"4964\">\u003cstrong data-start=\"4964\" data-end=\"4983\">Percival Lammie\u003c/strong>: You will not be disappointed.\u003cbr>\n\u003cbr data-start=\"5014\" data-end=\"5017\">\u003cstrong data-start=\"5017\" data-end=\"5035\">Leslie Sbrocco\u003c/strong>: So we got taters, we got dogs, we got veggie dogs. Let’s talk ice cream.\u003cbr>\n\u003cbr data-start=\"5109\" data-end=\"5112\">\u003cstrong data-start=\"5112\" data-end=\"5133\">Julia Madden-Fulk\u003c/strong>: Yeah, they have Marianne’s ice cream, a Santa Cruz company, and they have a lot of the special flavors. My favorite is 1020, which is like caramel and Oreo and all that good stuff.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5337\">Percival Lammie\u003c/strong>: Oh, we had the banana split, but I discovered — I discovered something and we fought over it. It’s called the butter brickle.\u003cbr>\n\u003cbr data-start=\"5465\" data-end=\"5468\">\u003cstrong data-start=\"5468\" data-end=\"5486\">Leslie Sbrocco\u003c/strong>: Oh, I love a butter brickle.\u003cbr>\n\u003cbr data-start=\"5516\" data-end=\"5519\">\u003cstrong data-start=\"5519\" data-end=\"5538\">Percival Lammie\u003c/strong>: I didn’t know what a butter brickle was. You know, vanilla ice cream with, like, toffee bits in it. It was crazy. And then we had basic vanilla and mint chip. If the whole thing was butter brickle, I’d have been fine. It was — Oh, we gonna have to go back and get that.\u003cbr>\n\u003cbr data-start=\"5810\" data-end=\"5813\">\u003cstrong data-start=\"5813\" data-end=\"5831\">Leslie Sbrocco\u003c/strong>: Did your kids get any ice cream? Did you get any ice cream?\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5911\">TJ Thomander\u003c/strong>: So we did get the mint chip milkshake. We shared it and it went down too fast, so we had to order another one. It’s exactly the way that you want to top a meal like this with these hot dogs. And so we were just all delighted.\u003cbr>\n\u003cbr data-start=\"6138\" data-end=\"6141\">\u003cstrong data-start=\"6141\" data-end=\"6159\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Lucy’s on Lighthouse, it’s located on Lighthouse Avenue in Pacific Grove. The average tab per person without drinks is around $20.\u003c/p>\n\u003cp data-start=\"515\" data-end=\"872\">Many chefs want you to feel at home in their restaurant, but the owners of TJ’s favorite place take that sentiment to a whole new level. Step inside the cozy house and you’re treated to a rustic meal inspired by the bounty of the coast, plus whatever’s in season in the gardens right out back. Located in Soquel Village, it’s the appropriately named Home.\u003c/p>\n\u003cp data-start=\"874\" data-end=\"8291\" data-is-last-node=\"\" data-is-only-node=\"\">[music playing]\u003cbr>\n\u003cbr data-start=\"889\" data-end=\"892\">\u003cstrong data-start=\"892\" data-end=\"911\">Bradford Briske\u003c/strong>: Home Soquel is truly Santa Cruz County’s food destination. This area produces food that feeds the country and the world, you know. So we’re so lucky to be here in the middle of it. People come and they just see a little house and they’re like, “Oh, how weird. Like, what a weird restaurant.” And then you take them outside and it’s the whole expansive space, you know, it’s a street to creek property, and it’s kind of special because it’s like a little hidden gem. That smoked flavor? Mmm.\u003cbr>\n\u003cbr data-start=\"1403\" data-end=\"1406\">\u003cstrong data-start=\"1406\" data-end=\"1425\">Bradford Briske\u003c/strong>: Yeah. The mustard. I made the menu based off of the way that I like to eat, with a focus on just strictly California ingredients. Welcome to the Home garden.\u003cbr>\n\u003cbr data-start=\"1584\" data-end=\"1587\">\u003cstrong data-start=\"1587\" data-end=\"1603\">Linda Ritten\u003c/strong>: In our garden, the herbs are always fresh. The rosemary, the fresh Buddha hand lemons, the fingerling limes, all the satsumas.\u003cbr>\n\u003cbr data-start=\"1731\" data-end=\"1734\">\u003cstrong data-start=\"1734\" data-end=\"1753\">Bradford Briske\u003c/strong>: This is a beautiful garnish. Not having to even go to a farmer’s market to get that, but be able to come out and pick it just an hour before we start dinner service, that’s what makes Home so special and so unique. We have a whole animal-butchering program. A lot of that lends itself into this homemade charcuterie program. Copa Lomo, our fennel salami. We make all our own bone-in prosciutto. We cure copas. We cure loins. We cure sirloins.\u003cbr>\n\u003cbr data-start=\"2197\" data-end=\"2200\">\u003cstrong data-start=\"2200\" data-end=\"2216\">Linda Ritten\u003c/strong>: We like to keep it homegrown. We want people to feel comfortable.\u003cbr>\n\u003cbr data-start=\"2283\" data-end=\"2286\">\u003cstrong data-start=\"2286\" data-end=\"2305\">Bradford Briske\u003c/strong>: The vibe is so Santa Cruz. It’s like classic combination of flip-flops, swimsuit to fancy dinner with family, date night. There’s no particular style or dress code, that’s for sure.\u003cbr>\n\u003cbr data-start=\"2488\" data-end=\"2491\">\u003cstrong data-start=\"2491\" data-end=\"2498\">Man\u003c/strong>: For three years.\u003cbr>\n\u003cbr data-start=\"2516\" data-end=\"2519\">\u003cstrong data-start=\"2519\" data-end=\"2538\">Bradford Briske\u003c/strong>: It’s definitely worth the wait.\u003cbr>\n\u003cbr data-start=\"2571\" data-end=\"2574\">\u003cstrong data-start=\"2574\" data-end=\"2592\">Leslie Sbrocco\u003c/strong>: Now, TJ, you know, we use the term “farm to table” a lot. Backyard to table. But this truly lives that, right?\u003cbr>\n\u003cbr data-start=\"2704\" data-end=\"2707\">\u003cstrong data-start=\"2707\" data-end=\"2723\">TJ Thomander\u003c/strong>: Exactly. This really embodies that whole philosophy. The chef is looking to see what’s in season, what is ripe and what is delicious. Every time you go, there’ll probably be something different. So I always start with the focaccia with the sea lettuce butter. When else are you going to have sea lettuce butter?\u003cbr>\n\u003cbr data-start=\"3036\" data-end=\"3039\">\u003cstrong data-start=\"3039\" data-end=\"3057\">Leslie Sbrocco\u003c/strong>: Sea lettuce butter. No, I’ve not heard of that before.\u003cbr>\n\u003cbr data-start=\"3113\" data-end=\"3116\">\u003cstrong data-start=\"3116\" data-end=\"3132\">TJ Thomander\u003c/strong>: It’s served in an abalone shell. It’s like this tangy, umami seaweed flavor in your butter that combines with the crispy focaccia. And it’s just a perfect combination that you didn’t know could exist and really could only exist in this area.\u003cbr>\n\u003cbr data-start=\"3375\" data-end=\"3378\">\u003cstrong data-start=\"3378\" data-end=\"3396\">Leslie Sbrocco\u003c/strong>: Focaccia. Focaccia?\u003cbr>\n\u003cbr data-start=\"3417\" data-end=\"3420\">\u003cstrong data-start=\"3420\" data-end=\"3441\">Julia Madden-Fulk\u003c/strong>: Focaccia indeed. It was so beautiful in the presentation. It had a nice garlicky flavor to it as well. I loved the texture of the seaweed. It was a little bit of a crunch in each bite of the butter.\u003cbr>\n\u003cbr data-start=\"3641\" data-end=\"3644\">\u003cstrong data-start=\"3644\" data-end=\"3662\">Leslie Sbrocco\u003c/strong>: Alright, after the focaccia, what did you have next, Julia?\u003cbr>\n\u003cbr data-start=\"3723\" data-end=\"3726\">\u003cstrong data-start=\"3726\" data-end=\"3747\">Julia Madden-Fulk\u003c/strong>: Yes, we had the baby lettuce salad, which was also presented beautifully. And it came with fennel. It had some crumbles on top that were actually fermented almonds.\u003cbr>\n\u003cbr data-start=\"3913\" data-end=\"3916\">\u003cstrong data-start=\"3916\" data-end=\"3932\">TJ Thomander\u003c/strong>: I was surprised that it says “Parmesan.” Which is the fermented almonds.\u003cbr>\n\u003cbr data-start=\"4006\" data-end=\"4009\">\u003cstrong data-start=\"4009\" data-end=\"4030\">Julia Madden-Fulk\u003c/strong>: So it’s like “Parmesan” in quotes. Um, but it did have a nice umami flavor from that fermented almonds. And so that was really delicious. And the thing that really pulled me in was the cauliflower that I think was quickly fried. It had a bit of a chili-oil seasoning and currants on top as well. It was very delicious. I could just, like, drink that and I’m going to go back for that cauliflower.\u003cbr>\n\u003cbr data-start=\"4428\" data-end=\"4431\">\u003cstrong data-start=\"4431\" data-end=\"4449\">Leslie Sbrocco\u003c/strong>: Just for that?\u003cbr>\n\u003cbr data-start=\"4465\" data-end=\"4468\">\u003cstrong data-start=\"4468\" data-end=\"4489\">Julia Madden-Fulk\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4496\" data-end=\"4499\">\u003cstrong data-start=\"4499\" data-end=\"4517\">Leslie Sbrocco\u003c/strong>: What else did you have, Percy?\u003cbr>\n\u003cbr data-start=\"4549\" data-end=\"4552\">\u003cstrong data-start=\"4552\" data-end=\"4571\">Percival Lammie\u003c/strong>: I had the beet salad. How they cut the beet, it almost looked like tuna. The way it was shaped and everything. I was like, “Is this…” And I said, “No, it’s beet.” It was a beautiful presentation tossed with a light vinaigrette. And I was like, “Mmm, eat this.” And I like the beets. She tried and she thought — You know, she doesn’t eat beets, but she ate that.\u003cbr>\n\u003cbr data-start=\"4937\" data-end=\"4940\">\u003cstrong data-start=\"4940\" data-end=\"4958\">Leslie Sbrocco\u003c/strong>: Your wife?\u003cbr>\n\u003cbr data-start=\"4970\" data-end=\"4973\">\u003cstrong data-start=\"4973\" data-end=\"4992\">Percival Lammie\u003c/strong>: Yes. She took it.\u003cbr>\n\u003cbr data-start=\"5011\" data-end=\"5014\">\u003cstrong data-start=\"5014\" data-end=\"5032\">Leslie Sbrocco\u003c/strong>: She likes beets now.\u003cbr>\n\u003cbr data-start=\"5054\" data-end=\"5057\">\u003cstrong data-start=\"5057\" data-end=\"5076\">Percival Lammie\u003c/strong>: She likes that beet.\u003cbr>\n\u003cbr data-start=\"5098\" data-end=\"5101\">\u003cstrong data-start=\"5101\" data-end=\"5119\">Leslie Sbrocco\u003c/strong>: Anything else?\u003cbr>\n\u003cbr data-start=\"5135\" data-end=\"5138\">\u003cstrong data-start=\"5138\" data-end=\"5159\">Julia Madden-Fulk\u003c/strong>: Well, I also had a mushroom campanelle pasta, which was insane. And I don’t know what kind of mushroom was in there, but I think it was maybe a blend of different types. It definitely had, like, a really savory porcini flavor to it in a really creamy sauce. By that point, I was getting full and I was excited to have that for leftovers.\u003cbr>\n\u003cbr data-start=\"5498\" data-end=\"5501\">\u003cstrong data-start=\"5501\" data-end=\"5520\">Percival Lammie\u003c/strong>: I had the lasagnette. It has a porcini bechamel sauce in it, and they put it in a skillet and they bake it. The edges were crispy, which I like my lasagnas crispy. It came hot to the table and we just barreled right into it.\u003cbr>\n\u003cbr data-start=\"5746\" data-end=\"5749\">\u003cstrong data-start=\"5749\" data-end=\"5765\">TJ Thomander\u003c/strong>: So we also got the black cod, which they source locally, same-day-caught fish and it was just so flaky, so tender, drizzled with golden raisins and capers. I didn’t know you could cook fish like that.\u003cbr>\n\u003cbr data-start=\"5967\" data-end=\"5970\">\u003cstrong data-start=\"5970\" data-end=\"5988\">Leslie Sbrocco\u003c/strong>: Wonderful.\u003cbr>\n\u003cbr data-start=\"6000\" data-end=\"6003\">\u003cstrong data-start=\"6003\" data-end=\"6022\">Percival Lammie\u003c/strong>: I had the fried chicken and they actually do a rice flour, which makes it extra crispy.\u003cbr>\n\u003cbr data-start=\"6111\" data-end=\"6114\">\u003cstrong data-start=\"6114\" data-end=\"6132\">Leslie Sbrocco\u003c/strong>: And GF!\u003cbr>\n\u003cbr data-start=\"6141\" data-end=\"6144\">\u003cstrong data-start=\"6144\" data-end=\"6163\">Percival Lammie\u003c/strong>: Gluten free, and they serve it with an anchovy aioli sauce. But the chicken is so good I didn’t even dip it. I really enjoyed it. I’d go back just for that.\u003cbr>\n\u003cbr data-start=\"6321\" data-end=\"6324\">\u003cstrong data-start=\"6324\" data-end=\"6342\">Leslie Sbrocco\u003c/strong>: Let’s talk about the drinks program.\u003cbr>\n\u003cbr data-start=\"6380\" data-end=\"6383\">\u003cstrong data-start=\"6383\" data-end=\"6399\">TJ Thomander\u003c/strong>: Well, they’re true to their name. They source all their wines from the home state of California. It’s really an impressive wine room that you can dine in as well. And they source local ciders. I had a Don’t Make Me Blush cider from Santa Cruz.\u003cbr>\n\u003cbr data-start=\"6644\" data-end=\"6647\">\u003cstrong data-start=\"6647\" data-end=\"6668\">Julia Madden-Fulk\u003c/strong>: Yeah, they have some really good drinks. I decided to opt for the homemade apple soda and it was very refreshing.\u003cbr>\n\u003cbr data-start=\"6783\" data-end=\"6786\">\u003cstrong data-start=\"6786\" data-end=\"6804\">Leslie Sbrocco\u003c/strong>: What about dessert?\u003cbr>\n\u003cbr data-start=\"6825\" data-end=\"6828\">\u003cstrong data-start=\"6828\" data-end=\"6849\">Julia Madden-Fulk\u003c/strong>: We had the candy cap panna cotta.\u003cbr>\n\u003cbr data-start=\"6884\" data-end=\"6887\">\u003cstrong data-start=\"6887\" data-end=\"6906\">Percival Lammie\u003c/strong>: Oh.\u003cbr>\n\u003cbr data-start=\"6911\" data-end=\"6914\">\u003cstrong data-start=\"6914\" data-end=\"6935\">Julia Madden-Fulk\u003c/strong>: And it was also a mushroom dish. Very beautiful. But I wouldn’t have tasted the mushroom in it if I didn’t know it was candy cap. That has such a sweet maple-y flavor. It had some pistachios on top and a porcini phyllo strip on top. We ate that right up even though we were full, so it was delicious.\u003cbr>\n\u003cbr data-start=\"7237\" data-end=\"7240\">\u003cstrong data-start=\"7240\" data-end=\"7259\">Percival Lammie\u003c/strong>: We had the chocolate torte, it said GF on the front, and it didn’t clue into my head that it was supposed to be gluten free. I thought it was good food. So I’m looking at this going, “Okay.” We were full, but we finished it. Ice cream. It was just all this goodness just sitting there waiting to be eaten. It’s beautiful.\u003cbr>\n\u003cbr data-start=\"7582\" data-end=\"7585\">\u003cstrong data-start=\"7585\" data-end=\"7603\">Leslie Sbrocco\u003c/strong>: Talk in terms of ambiance and price. Is it a special-occasion place? It’s a place you can bring your kids?\u003cbr>\n\u003cbr data-start=\"7711\" data-end=\"7714\">\u003cstrong data-start=\"7714\" data-end=\"7730\">TJ Thomander\u003c/strong>: I go on special occasions or just whenever. I probably wouldn’t bring my kids.\u003cbr>\n\u003cbr data-start=\"7810\" data-end=\"7813\">\u003cstrong data-start=\"7813\" data-end=\"7832\">Percival Lammie\u003c/strong>: It feels like a place that you would take if you were going to ask someone to marry you, or you go on a first date. You have a fireplace going in the back. You got these lights dim. It was beautiful.\u003cbr>\n\u003cbr data-start=\"8033\" data-end=\"8036\">\u003cstrong data-start=\"8036\" data-end=\"8054\">Leslie Sbrocco\u003c/strong>: It really felt like home.\u003cbr>\n\u003cbr data-start=\"8081\" data-end=\"8084\">\u003cstrong data-start=\"8084\" data-end=\"8103\">Percival Lammie\u003c/strong>: Yes, yes.\u003cbr>\n\u003cbr data-start=\"8114\" data-end=\"8117\">\u003cstrong data-start=\"8117\" data-end=\"8135\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Home, it’s located on North Main Street in Soquel. The average multi-course tab per person without drinks is around $65.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"874\" data-end=\"8291\" data-is-last-node=\"\" data-is-only-node=\"\">And now, can you name California’s official state vegetable? Reporter Cecilia Phillips has the answer as she heads to Castroville for more Monterey Bay area bites you’ve just got to try.\u003cbr>\n\u003cbr data-start=\"720\" data-end=\"723\">\u003cstrong data-start=\"723\" data-end=\"743\">Cecilia Phillips\u003c/strong>: So we’re here in Castroville, which happens to be the spot for artichokes, California’s state vegetable.\u003cbr>\n\u003cbr data-start=\"849\" data-end=\"852\">\u003cstrong data-start=\"852\" data-end=\"868\">Sean Pezzini\u003c/strong>: Yeah. California produces 99% of the artichokes that the US consumes, and Monterey County produces 90% of those artichokes. My great grandfather immigrated from northern Italy in 1929 and started farming artichokes. And we grow them from the same rootstock that he was farming 100 years ago. I do not recommend boiling artichokes. Most people go the easy route and they just throw them in a tub of water.\u003cbr>\n\u003cbr data-start=\"1274\" data-end=\"1277\">\u003cstrong data-start=\"1277\" data-end=\"1297\">Cecilia Phillips\u003c/strong>: I’ve only ever boiled them.\u003cbr>\n\u003cbr data-start=\"1326\" data-end=\"1329\">\u003cstrong data-start=\"1329\" data-end=\"1345\">Sean Pezzini\u003c/strong>: But they get very waterlogged and they lose a lot of their flavor. Put the artichoke face down like this when you steam it, and the steam goes up in between the leaves, and it steams it a little bit quicker and a lot more evenly.\u003cbr>\n\u003cbr data-start=\"1576\" data-end=\"1579\">\u003cstrong data-start=\"1579\" data-end=\"1599\">Cecilia Phillips\u003c/strong>: So you have all these beautiful fields, you’ve got the farmstand. And if somebody wants to get a bite while they’re here…\u003cbr>\n\u003cbr data-start=\"1724\" data-end=\"1727\">\u003cstrong data-start=\"1727\" data-end=\"1743\">Sean Pezzini\u003c/strong>: Yeah, we have it. We have a food truck out there. It’s called The Choke Coach.\u003cbr>\n\u003cbr data-start=\"1823\" data-end=\"1826\">\u003cstrong data-start=\"1826\" data-end=\"1846\">Cecilia Phillips\u003c/strong>: I’ve never seen this before. You do artichoke tacos?\u003cbr>\n\u003cbr data-start=\"1900\" data-end=\"1903\">\u003cstrong data-start=\"1903\" data-end=\"1922\">Jonathan Saguil\u003c/strong>: We do artichoke tacos. That’s a whole heart of artichoke. We grill it, mix it with onions in there, and then put the dressing in there, which is the lemon dill.\u003cbr>\n\u003cbr data-start=\"2084\" data-end=\"2087\">\u003cstrong data-start=\"2087\" data-end=\"2107\">Cecilia Phillips\u003c/strong>: Okay. My first artichoke taco.\u003cbr>\n\u003cbr data-start=\"2139\" data-end=\"2142\">\u003cstrong data-start=\"2142\" data-end=\"2161\">Jonathan Saguil\u003c/strong>: Cheers. Okay.\u003cbr>\n\u003cbr data-start=\"2176\" data-end=\"2179\">\u003cstrong data-start=\"2179\" data-end=\"2199\">Cecilia Phillips\u003c/strong>: Mm-hmm. If you’re going to eat an artichoke, eat the heart.\u003cbr>\n\u003cbr data-start=\"2260\" data-end=\"2263\">\u003cstrong data-start=\"2263\" data-end=\"2282\">Jonathan Saguil\u003c/strong>: Eat the heart. Eat your heart out.\u003cbr>\n\u003cbr data-start=\"2318\" data-end=\"2321\">[Both laughing]\u003cbr>\n\u003cbr data-start=\"2336\" data-end=\"2339\">\u003cstrong data-start=\"2339\" data-end=\"2359\">Cecilia Phillips\u003c/strong>: We are here on our next stop for the artichoke trail. I think that this is the biggest artichoke I’ve ever seen.\u003cbr>\n\u003cbr data-start=\"2473\" data-end=\"2476\">\u003cstrong data-start=\"2476\" data-end=\"2492\">Juan Salazar\u003c/strong>: It’s the world’s biggest artichoke. 18 feet tall by 22 feet wide. We have about 30 artichoke dishes, including cream of artichoke soup, artichoke enchiladas, artichoke bread, a little bit of everything with artichokes.\u003cbr>\n\u003cbr data-start=\"2712\" data-end=\"2715\">\u003cstrong data-start=\"2715\" data-end=\"2735\">Cecilia Phillips\u003c/strong>: And you also have a giant sampler plate that people can order.\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2818\">Juan Salazar\u003c/strong>: Well, actually, this is our medium artichoke sampler.\u003cbr>\n\u003cbr data-start=\"2873\" data-end=\"2876\">\u003cstrong data-start=\"2876\" data-end=\"2896\">Cecilia Phillips\u003c/strong>: This is the medium?\u003cbr>\n\u003cbr data-start=\"2917\" data-end=\"2920\">\u003cstrong data-start=\"2920\" data-end=\"2936\">Juan Salazar\u003c/strong>: This is the medium with fire-roasted artichoke, jalapeño artichoke dip, artichoke nachos, the deep-fried artichoke hearts and the Castroville rolls.\u003cbr>\n\u003cbr data-start=\"3086\" data-end=\"3089\">\u003cstrong data-start=\"3089\" data-end=\"3109\">Cecilia Phillips\u003c/strong>: Wow. It’s like an artichoke chimichanga.\u003cbr>\n\u003cbr data-start=\"3151\" data-end=\"3154\">\u003cstrong data-start=\"3154\" data-end=\"3170\">Juan Salazar\u003c/strong>: Yeah, it’s like an artichoke chimichanga kind of.\u003cbr>\n\u003cbr data-start=\"3221\" data-end=\"3224\">\u003cstrong data-start=\"3224\" data-end=\"3244\">Cecilia Phillips\u003c/strong>: Oh.\u003cbr>\n\u003cbr data-start=\"3249\" data-end=\"3252\">[music playing]\u003cbr>\n\u003cbr data-start=\"3267\" data-end=\"3270\">\u003cstrong data-start=\"3270\" data-end=\"3290\">Cecilia Phillips\u003c/strong>: Final stop on the artichoke trail. And as they say, it’s 5:00 somewhere. And right now, that place is Pearl Hour in Monterey. Tell me about this spot.\u003cbr>\n\u003cbr data-start=\"3442\" data-end=\"3445\">\u003cstrong data-start=\"3445\" data-end=\"3462\">Katie Blandin\u003c/strong>: Pearl Hour is a cocktail bar and lounge. And it’s been a bar here since the 1940s. The cocktail that put us on the artichoke trail is the Black and Yellow, and it is a take on the Bee’s Knees because it’s got lemon juice, honey and gin. We’ve added the Carciofo amaro, made with three varieties of fresh artichoke.\u003cbr>\n\u003cbr data-start=\"3778\" data-end=\"3781\">\u003cstrong data-start=\"3781\" data-end=\"3801\">Cecilia Phillips\u003c/strong>: Oh, yeah. So this tastes like a traditional Bee’s Knees cocktail that’s been running through an artichoke field.\u003cbr>\n\u003cbr data-start=\"3915\" data-end=\"3918\">\u003cstrong data-start=\"3918\" data-end=\"3935\">Katie Blandin\u003c/strong>: Exactly. It’s got a little bit of a bitter, earthy element to it, which I think is complimentary of the Prohibition-era classic.\u003cbr>\n\u003cbr data-start=\"4065\" data-end=\"4068\">\u003cstrong data-start=\"4068\" data-end=\"4088\">Cecilia Phillips\u003c/strong>: So after somebody’s been traveling along the artichoke trail, this is the spot to get a very classic signature cocktail or maybe something with a twist. Cheers.\u003cbr>\n\u003cbr data-start=\"4250\" data-end=\"4253\">\u003cstrong data-start=\"4253\" data-end=\"4270\">Katie Blandin\u003c/strong>: Cheers.\u003cbr>\n\u003cbr data-start=\"4279\" data-end=\"4282\">[music playing]\u003cbr>\n\u003cbr data-start=\"4297\" data-end=\"4300\">\u003cstrong data-start=\"4300\" data-end=\"4318\">Leslie Sbrocco\u003c/strong>: I have to thank my fantastic guests on this week’s show. Julia Madden-Fulk, lover of veggie dogs with all the fixin’s at Lucy’s on Lighthouse in Pacific Grove. TJ Thomander, whose happy place is at Home in Soquel, and Percy Lammie, who always grabs the window seat at Woody’s at the Airport in Monterey. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"4715\" data-end=\"4743\">“Check, Please! Bay Area.”\u003c/em> I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone.\u003cbr>\n\u003cbr data-start=\"4803\" data-end=\"4806\">\u003cstrong data-start=\"4806\" data-end=\"4827\">Julia Madden-Fulk\u003c/strong>: Cheers.\u003cbr>\n\u003cbr data-start=\"4836\" data-end=\"4839\">\u003cstrong data-start=\"4839\" data-end=\"4857\">Leslie Sbrocco\u003c/strong>: Did you have fun?\u003cbr>\n\u003cbr data-start=\"4876\" data-end=\"4879\">[Indistinct conversations]\u003cbr>\n\u003cbr data-start=\"4905\" data-end=\"4908\">\u003cstrong data-start=\"4908\" data-end=\"4928\">Cecilia Phillips\u003c/strong>: So the artichoke cupcake has really piqued my interest.\u003cbr>\n\u003cbr data-start=\"4985\" data-end=\"4988\">\u003cstrong data-start=\"4988\" data-end=\"5004\">Sean Pezzini\u003c/strong>: People think it sounds a little funky to have an artichoke in a cupcake, but we compare it to a zucchini bread, which is pretty delicious, or carrot cake. And we put a cream cheese frosting on the top, and you can’t beat that. Yeah. See, right there you can see that nice big chunk of artichoke heart in there.\u003cbr>\n\u003cbr data-start=\"5316\" data-end=\"5319\">\u003cstrong data-start=\"5319\" data-end=\"5339\">Cecilia Phillips\u003c/strong>: Alright, here we go. Mm. It’s got the tiniest earthy flavor, but it’s mostly just delicious, sweet, cupcake, sugary goodness.\u003cbr>\n\u003cbr data-start=\"5466\" data-end=\"5469\">\u003cstrong data-start=\"5469\" data-end=\"5485\">Sean Pezzini\u003c/strong>: Exactly.\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1753407514,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 8,
"wordCount": 5805
},
"headData": {
"title": "Check, Please! Bay Area reviews: Woody’s at the Airport, Lucy’s on Lighthouse, Home | KQED",
"description": "Monterey Bay Area locals try comfort food with views in Monterey, over-the-top hot dogs in Pacific Grove and backyard-to-table fare in Soquel.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Monterey Bay Area locals try comfort food with views in Monterey, over-the-top hot dogs in Pacific Grove and backyard-to-table fare in Soquel.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Woody’s at the Airport, Lucy’s on Lighthouse, Home",
"datePublished": "2025-07-24T19:25:09-07:00",
"dateModified": "2025-07-24T18:38:34-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3731,
"slug": "episodes",
"name": "episodes"
},
"videoEmbed": "https://www.youtube.com/watch?v=Lq9S2ytHNu0",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23543/check-please-bay-area-reviews-woodys-at-the-airport-lucys-on-lighthouse-home",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 7, airs Thursday, July 24, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>On our final episode of season 20’s visit to the Monterey Bay Area, we start in Monterey at \u003cstrong>Woody’s at the Airport\u003c/strong> where elevated comfort food meets panoramic runway views and a laid-back, welcoming vibe. Diners tuck into buttery sautéed sand dabs, honey chili wings, and “Wills Fargo” steak bites alongside a cucumber sesame salad — all before takeoff. Next, we head to \u003cstrong>Lucy’s on Lighthouse\u003c/strong> in Pacific Grove, a hot dog shop that pays tribute to NorCal surf and skate culture with over-the-top toppings and big personality. Crowd favorites include the bacon-wrapped Asilomar dog with house-made chili and grilled jalapeños, the Cobblestones dog featuring pulled pork and barbecue sauce, and crispy tots with Lucy’s sauce. We wrap up at \u003cstrong>Home\u003c/strong> in Soquel, where Chef Brad Briske serves seasonal dishes made with locally butchered meat and backyard produce in a former house-turned-restaurant. Standouts include the fried chicken with anchovy aioli, campanelle pasta with maitake mushrooms, and a candy cap mushroom panna cotta topped with porcini filo. And in Cecilia Tries It, reporter Cecilia Phillips winds her way through Castroville, \u003cstrong>chasing the story of the humble artichoke\u003c/strong> — a vegetable rooted deep in local soil and lore.\u003c/p>\n\u003cfigure id=\"attachment_23544\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23544\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Julia Madden-Fulk, Percival Lammie and TJ Thomander from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://woodysmontereyairport.com/\">\u003cstrong>Woody’s at the Airport\u003c/strong> (Monterey)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lucyspg.com\">\u003cstrong>Lucy’s on Lighthouse\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://homesoquel.com/\">\u003cstrong>Home \u003c/strong>(Soquel)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://seemonterey.com/food-drink/artichoke-trail\">\u003cstrong>Monterey County Artichoke Trail \u003c/strong>(Castroville)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"93\" data-end=\"111\">Leslie Sbrocco\u003c/strong>: We’re jetting in for coastal comforts in Monterey.\u003cbr>\n\u003cbr data-start=\"163\" data-end=\"166\">\u003cstrong data-start=\"166\" data-end=\"182\" data-is-only-node=\"\">TJ Thomander\u003c/strong>: When you stick your fork in, it goes down inches.\u003cbr>\n\u003cbr data-start=\"233\" data-end=\"236\">\u003cstrong data-start=\"236\" data-end=\"254\">Leslie Sbrocco\u003c/strong>: Hot dog heaven in Pacific Grove.\u003cbr>\n\u003cbr data-start=\"288\" data-end=\"291\">\u003cstrong data-start=\"291\" data-end=\"310\">Percival Lammie\u003c/strong>: A little bit of mustard on it, call it a day.\u003cbr>\n\u003cbr data-start=\"357\" data-end=\"360\">\u003cstrong data-start=\"360\" data-end=\"378\">Leslie Sbrocco\u003c/strong>: And a homey date night destination in Soquel.\u003cbr>\n\u003cbr data-start=\"425\" data-end=\"428\">\u003cstrong data-start=\"428\" data-end=\"449\">Julia Madden-Fulk\u003c/strong>: It did have a nice umami flavor.\u003cbr>\n\u003cbr data-start=\"483\" data-end=\"486\">\u003cstrong data-start=\"486\" data-end=\"504\">Leslie Sbrocco\u003c/strong>: Just ahead on a special Monterey Bay area edition of \u003cem data-start=\"559\" data-end=\"577\">“Check, Please!”\u003cbr>\n\u003c/em>\u003cbr data-start=\"577\" data-end=\"580\">\u003cstrong data-start=\"580\" data-end=\"599\">Jonathan Saguil\u003c/strong>: Eat the heart. Eat your heart out.\u003cbr>\n\u003cbr data-start=\"635\" data-end=\"638\">\u003cstrong data-start=\"638\" data-end=\"656\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to a special edition of \u003cem data-start=\"714\" data-end=\"742\">“Check, Please! Bay Area.”\u003c/em> Today we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"974\" data-end=\"992\">“Check, Please!”\u003c/em> table today are historical tour guide Julia Madden-Fulk, design program manager TJ Thomander and orthotics practitioner Percival Lammie. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1148\" data-end=\"1151\">\u003cstrong data-start=\"1151\" data-end=\"1170\">Percival Lammie\u003c/strong>: Thank you.\u003cbr>\n\u003cbr data-start=\"1182\" data-end=\"1185\">\u003cstrong data-start=\"1185\" data-end=\"1206\">Julia Madden-Fulk\u003c/strong>: Good to be here.\u003cbr>\n\u003cbr data-start=\"1224\" data-end=\"1227\">\u003cstrong data-start=\"1227\" data-end=\"1245\">Leslie Sbrocco\u003c/strong>: Percival says his pick offers elevated food that will take your taste buds to new heights. Don’t worry. Whether you’re a jet setter or just passing through, there’s no boarding pass required to kick back in Monterey at Woody’s at the Airport.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"106\" data-end=\"109\">\u003cstrong data-start=\"109\" data-end=\"121\">Tim Wood\u003c/strong>: If someone was to ask me what it’s like to own a restaurant at the airport, I would say it’s one of the most bizarre experiences I’ve ever had. Turn that puppy up. And that’s what’s exciting about it. We gear our food towards what people want to eat, whether they’re on the fly, no pun intended, or whether they want to sit and have a really nice meal.\u003cbr>\n\u003cbr data-start=\"475\" data-end=\"478\">\u003cstrong data-start=\"478\" data-end=\"487\">Woman\u003c/strong>: Oh, man, that’s good.\u003cbr>\n\u003cbr data-start=\"510\" data-end=\"513\">\u003cstrong data-start=\"513\" data-end=\"525\">Tim Wood\u003c/strong>: We have locals that come in every day.\u003cbr>\n\u003cbr data-start=\"565\" data-end=\"568\">\u003cstrong data-start=\"568\" data-end=\"575\">Man\u003c/strong>: Yeah!\u003cbr>\n\u003cbr data-start=\"582\" data-end=\"585\">\u003cstrong data-start=\"585\" data-end=\"597\">Tim Wood\u003c/strong>: Some folks, they’re just grabbing a bite before they get on a flight.\u003cbr>\n\u003cbr data-start=\"668\" data-end=\"671\">\u003cstrong data-start=\"671\" data-end=\"678\">Man\u003c/strong>: I’d travel over 700 miles for a chicken wing like that.\u003cbr>\n\u003cbr data-start=\"735\" data-end=\"738\">\u003cstrong data-start=\"738\" data-end=\"750\">Tim Wood\u003c/strong>: One of the biggest compliments we get is the menu has something for everyone. If I was to describe the cuisine, it would be locally sourced, Monterey-based, American-style food. This is our world-famous beet salad. It is all from here in Monterey County and up north a little bit in Hollister. Boom! Let that puppy get cooking. My favorite thing to eat would be a burger. There you go. We make a really good burger. Boom, boom. And that is a burger. What are we known for? It’s 100% the sand dabs… world-famous Monterey sand dabs… and the prime rib.\u003cbr>\n\u003cbr data-start=\"1305\" data-end=\"1308\">\u003cstrong data-start=\"1308\" data-end=\"1315\">Man\u003c/strong>: Oh, that’s my dinner.\u003cbr>\n\u003cbr data-start=\"1338\" data-end=\"1341\">\u003cstrong data-start=\"1341\" data-end=\"1353\">Tim Wood\u003c/strong>: This is our honey wing sauce. The craziest part about having a restaurant in the airport is that, like me, it doesn’t have any boundaries. We just go boom, boom, boom, boom, boom, boom, boom. And everybody loves a little bit of the Monterey Bay sea salt. Bang! The vibe at Woody’s at the Airport is pretty hustle and bustle. People coming, people going. You never know when you’re gonna hit turbulence. But whether you’re a diner or whether you want food and get out of here, our staff is really there to take care of you. And that’s really what makes the difference at Woody’s.\u003cbr>\n\u003cbr data-start=\"1933\" data-end=\"1936\">\u003cstrong data-start=\"1936\" data-end=\"1943\">All\u003c/strong>: Woody’s!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"96\" data-end=\"114\">Leslie Sbrocco\u003c/strong>: Alright, Percival, this seems like a real locals hangout.\u003cbr>\n\u003cbr data-start=\"173\" data-end=\"176\">\u003cstrong data-start=\"176\" data-end=\"195\" data-is-only-node=\"\">Percival Lammie\u003c/strong>: Yes, yes, yes, it is. But first, I’m your friend, so call me Percy.\u003cbr>\n\u003cbr data-start=\"264\" data-end=\"267\">\u003cstrong data-start=\"267\" data-end=\"285\">Leslie Sbrocco\u003c/strong>: Ah, okay, Percy. Percy. Are they friends, too?\u003cbr>\n\u003cbr data-start=\"333\" data-end=\"336\">\u003cstrong data-start=\"336\" data-end=\"355\">Percival Lammie\u003c/strong>: Yes. They’re friends, too. Yes, yes, you are. So, yeah, what I like is that any place you sit, you actually see the runway where the planes land.\u003cbr>\n\u003cbr data-start=\"502\" data-end=\"505\">\u003cstrong data-start=\"505\" data-end=\"523\">Leslie Sbrocco\u003c/strong>: I wore my flight attendant scarf.\u003cbr>\n\u003cbr data-start=\"558\" data-end=\"561\">\u003cstrong data-start=\"561\" data-end=\"580\">Percival Lammie\u003c/strong>: Yes, yes, I noticed.\u003cbr>\n\u003cbr data-start=\"602\" data-end=\"605\">\u003cstrong data-start=\"605\" data-end=\"626\">Julia Madden-Fulk\u003c/strong>: Perfect for the occasion.\u003cbr>\n\u003cbr data-start=\"653\" data-end=\"656\">\u003cstrong data-start=\"656\" data-end=\"674\">Leslie Sbrocco\u003c/strong>: When you’re watching the planes…\u003cbr>\n\u003cbr data-start=\"710\" data-end=\"713\">\u003cstrong data-start=\"713\" data-end=\"732\">Percival Lammie\u003c/strong>: Yes.\u003cbr>\n\u003cbr data-start=\"738\" data-end=\"741\">\u003cstrong data-start=\"741\" data-end=\"759\">Leslie Sbrocco\u003c/strong>: …what do you order?\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"804\">Percival Lammie\u003c/strong>: Well, first, I like the Wills Fargo steak bites. Wonderful. Tender, dipped in teriyaki. They garnish it with cucumber and red peppers, and then they sprinkle it with sesame. I didn’t try any of that. I just ate the steak bites.\u003cbr>\n\u003cbr data-start=\"1033\" data-end=\"1036\">\u003cstrong data-start=\"1036\" data-end=\"1054\">Leslie Sbrocco\u003c/strong>: Give me the meat.\u003cbr>\n\u003cbr data-start=\"1073\" data-end=\"1076\">\u003cstrong data-start=\"1076\" data-end=\"1095\">Percival Lammie\u003c/strong>: Yes, yes.\u003cbr>\n\u003cbr data-start=\"1106\" data-end=\"1109\">\u003cstrong data-start=\"1109\" data-end=\"1130\">Julia Madden-Fulk\u003c/strong>: I had some beer-battered onion rings. I can’t resist an onion ring. And they came really quickly. They were nice and thick, a little oily, but they had some really good sauces. Ranch. And then a spicy ketchup. It was so good.\u003cbr>\n\u003cbr data-start=\"1357\" data-end=\"1360\">\u003cstrong data-start=\"1360\" data-end=\"1378\">Leslie Sbrocco\u003c/strong>: And what did you start with?\u003cbr>\n\u003cbr data-start=\"1408\" data-end=\"1411\">\u003cstrong data-start=\"1411\" data-end=\"1427\">TJ Thomander\u003c/strong>: The plating really struck me. Even with the bread that they brought in, that they had sliced into small pieces with roasted garlic on top and parsley with drizzled olive oil. And so we ate that right up and chased it down with some honey wings.\u003cbr>\n\u003cbr data-start=\"1673\" data-end=\"1676\">\u003cstrong data-start=\"1676\" data-end=\"1695\">Percival Lammie\u003c/strong>: Honey chili wings.\u003cbr>\n\u003cbr data-start=\"1715\" data-end=\"1718\">\u003cstrong data-start=\"1718\" data-end=\"1734\">TJ Thomander\u003c/strong>: The honey chili wings. Exactly. And even on the menu, you know, it said award winning. So of course we got it.\u003cbr>\n\u003cbr data-start=\"1846\" data-end=\"1849\">\u003cstrong data-start=\"1849\" data-end=\"1867\">Leslie Sbrocco\u003c/strong>: And it is award winning?\u003cbr>\n\u003cbr data-start=\"1893\" data-end=\"1896\">\u003cstrong data-start=\"1896\" data-end=\"1915\">Percival Lammie\u003c/strong>: Yes. Yes. Yes.\u003cbr>\n\u003cbr data-start=\"1931\" data-end=\"1934\">\u003cstrong data-start=\"1934\" data-end=\"1952\">Leslie Sbrocco\u003c/strong>: Alright, let’s talk a little bit more about the honey chili wings because obviously that’s a popular item.\u003cbr>\n\u003cbr data-start=\"2060\" data-end=\"2063\">\u003cstrong data-start=\"2063\" data-end=\"2082\">Percival Lammie\u003c/strong>: Yes, yes. It had a glistening like it was wet but it wasn’t. So I’m sitting there, I’m chewing. I’m like, “Wow, these are amazing.” I’m talking to my wife. And we were just having fun with it. And I was like, “Wow.” I needed more. I needed more.\u003cbr>\n\u003cbr data-start=\"2329\" data-end=\"2332\">\u003cstrong data-start=\"2332\" data-end=\"2348\">TJ Thomander\u003c/strong>: For the main course, I had the sand dabs and they were herb-floured, so slightly breaded with a beurre blanc caper sauce that was just drenched from top to bottom with another side of tartar sauce, steamed veggies on the side. And it’s a very generous helping.\u003cbr>\n\u003cbr data-start=\"2610\" data-end=\"2613\">\u003cstrong data-start=\"2613\" data-end=\"2634\">Julia Madden-Fulk\u003c/strong>: I had the Swank Farms beet salad, and I love beets. I don’t eat meat, but I feel like a beet — like, I crave that like people crave meat.\u003cbr>\n\u003cbr data-start=\"2774\" data-end=\"2777\">\u003cstrong data-start=\"2777\" data-end=\"2795\">Leslie Sbrocco\u003c/strong>: A beet is kind of like a meat.\u003cbr>\n\u003cbr data-start=\"2827\" data-end=\"2830\">\u003cstrong data-start=\"2830\" data-end=\"2851\">Julia Madden-Fulk\u003c/strong>: It’s like the meat of the vegetable world. And it was really delicious. It had baby lettuce, a little radicchio, which added a nice bitterness to it.\u003cbr>\n\u003cbr data-start=\"3002\" data-end=\"3005\">\u003cstrong data-start=\"3005\" data-end=\"3021\">TJ Thomander\u003c/strong>: It was ginormous.\u003cbr>\n\u003cbr data-start=\"3040\" data-end=\"3043\">\u003cstrong data-start=\"3043\" data-end=\"3064\">Julia Madden-Fulk\u003c/strong>: It was huge, yeah.\u003cbr>\n\u003cbr data-start=\"3084\" data-end=\"3087\">\u003cstrong data-start=\"3087\" data-end=\"3103\">TJ Thomander\u003c/strong>: And I mean, there were beets in it, but there was a lot of other, you know, fennel and citrus and it was a big salad.\u003cbr>\n\u003cbr data-start=\"3222\" data-end=\"3225\">\u003cstrong data-start=\"3225\" data-end=\"3243\">Leslie Sbrocco\u003c/strong>: Mm-hmm.\u003cbr>\n\u003cbr data-start=\"3252\" data-end=\"3255\">\u003cstrong data-start=\"3255\" data-end=\"3276\">Julia Madden-Fulk\u003c/strong>: And for a main, we had the pasta of the day. It’s got a nice brothy tomato sauce with ricotta and a little fennel and Parmesan on the top.\u003cbr>\n\u003cbr data-start=\"3416\" data-end=\"3419\">\u003cstrong data-start=\"3419\" data-end=\"3437\">Leslie Sbrocco\u003c/strong>: And do you ever get the pasta?\u003cbr>\n\u003cbr data-start=\"3469\" data-end=\"3472\">\u003cstrong data-start=\"3472\" data-end=\"3491\">Percival Lammie\u003c/strong>: I would usually get the burger.\u003cbr>\n\u003cbr data-start=\"3524\" data-end=\"3527\">\u003cstrong data-start=\"3527\" data-end=\"3545\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"3552\" data-end=\"3555\">\u003cstrong data-start=\"3555\" data-end=\"3574\">Percival Lammie\u003c/strong>: It’s charbroiled. So you have that smoky flavor. Get the fixings of bacon and everything is crispy. What I really like is that when you get a burger, the bun has to be toasted.\u003cbr>\n\u003cbr data-start=\"3752\" data-end=\"3755\">\u003cstrong data-start=\"3755\" data-end=\"3773\">Leslie Sbrocco\u003c/strong>: Yes, no soggy bun.\u003cbr>\n\u003cbr data-start=\"3793\" data-end=\"3796\">\u003cstrong data-start=\"3796\" data-end=\"3815\">Percival Lammie\u003c/strong>: That is the killer. No soggy — No, no, I don’t do that. I don’t do that. It just adds to the flavor. So we enjoyed it. We enjoyed with the fries and everything. What I did order this time was the fish and chips with the cod fish, and I like that it’s crispy, it wasn’t oily and it was flaky. And they give you enough. They give you a generous — I mean, if you’re gonna eat there, you might as well know you’re gonna take some food home.\u003cbr>\n\u003cbr data-start=\"4255\" data-end=\"4258\">\u003cstrong data-start=\"4258\" data-end=\"4274\">TJ Thomander\u003c/strong>: Or on the plane.\u003cbr>\n\u003cbr data-start=\"4292\" data-end=\"4295\">\u003cstrong data-start=\"4295\" data-end=\"4314\">Percival Lammie\u003c/strong>: Or on the plane. On the plane.\u003cbr>\n\u003cbr data-start=\"4346\" data-end=\"4349\">\u003cstrong data-start=\"4349\" data-end=\"4370\">Julia Madden-Fulk\u003c/strong>: It was definitely generous helpings.\u003cbr>\n\u003cbr data-start=\"4408\" data-end=\"4411\">\u003cstrong data-start=\"4411\" data-end=\"4429\">Leslie Sbrocco\u003c/strong>: And what about desserts?\u003cbr>\n\u003cbr data-start=\"4455\" data-end=\"4458\">\u003cstrong data-start=\"4458\" data-end=\"4474\">TJ Thomander\u003c/strong>: Yeah, we had the cheesecake, which again was just beautifully plated. It was a generous helping for two, maybe three people.\u003cbr>\n\u003cbr data-start=\"4600\" data-end=\"4603\">\u003cstrong data-start=\"4603\" data-end=\"4622\">Percival Lammie\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4629\" data-end=\"4632\">\u003cstrong data-start=\"4632\" data-end=\"4648\">TJ Thomander\u003c/strong>: It was just the classic kind of crunchy graham cracker crust. And I mean, when you stick your fork in, it goes down inches until you hit that crust.\u003cbr>\n\u003cbr data-start=\"4798\" data-end=\"4801\">\u003cstrong data-start=\"4801\" data-end=\"4820\">Percival Lammie\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4827\" data-end=\"4830\">\u003cstrong data-start=\"4830\" data-end=\"4848\">Leslie Sbrocco\u003c/strong>: It sounds good.\u003cbr>\n\u003cbr data-start=\"4865\" data-end=\"4868\">\u003cstrong data-start=\"4868\" data-end=\"4889\">Julia Madden-Fulk\u003c/strong>: I also had dessert. Similar but a little different. We had the crème brulée. It was topped with strawberries and a little homemade whipped cream. Had a good crack of the sugar crust. So really delicious. We gobbled that up. It was quick.\u003cbr>\n\u003cbr data-start=\"5128\" data-end=\"5131\">\u003cstrong data-start=\"5131\" data-end=\"5149\">Leslie Sbrocco\u003c/strong>: Now, talk about service because you go back again and again.\u003cbr>\n\u003cbr data-start=\"5211\" data-end=\"5214\">\u003cstrong data-start=\"5214\" data-end=\"5233\">Percival Lammie\u003c/strong>: I like the atmosphere and I like how they treat people really, really well. Impeccable service.\u003cbr>\n\u003cbr data-start=\"5330\" data-end=\"5333\">\u003cstrong data-start=\"5333\" data-end=\"5351\">Leslie Sbrocco\u003c/strong>: Did you feel the same about service?\u003cbr>\n\u003cbr data-start=\"5389\" data-end=\"5392\">\u003cstrong data-start=\"5392\" data-end=\"5413\">Julia Madden-Fulk\u003c/strong>: I did feel the same. It wasn’t too busy, but they were super on top of it. I’m sure they would be if it was busy as well.\u003cbr>\n\u003cbr data-start=\"5536\" data-end=\"5539\">\u003cstrong data-start=\"5539\" data-end=\"5558\">Percival Lammie\u003c/strong>: Right.\u003cbr>\n\u003cbr data-start=\"5566\" data-end=\"5569\">\u003cstrong data-start=\"5569\" data-end=\"5587\">Leslie Sbrocco\u003c/strong>: Right. Is this a place you’d go back to?\u003cbr>\n\u003cbr data-start=\"5629\" data-end=\"5632\">\u003cstrong data-start=\"5632\" data-end=\"5648\">TJ Thomander\u003c/strong>: Oh, absolutely. You can hang out there seeing these big airplanes land right there in front of you. It’s one of the most unique atmospheres I’ve experienced.\u003cbr>\n\u003cbr data-start=\"5807\" data-end=\"5810\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Leslie Sbrocco\u003c/strong>: It’s really fun.\u003cbr>\n\u003cbr data-start=\"5846\" data-end=\"5849\">\u003cstrong data-start=\"5849\" data-end=\"5865\">TJ Thomander\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"5872\" data-end=\"5875\">\u003cstrong data-start=\"5875\" data-end=\"5893\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Woody’s at the Airport, it’s located on Fred Kane Drive in Monterey. And the average multi-course tab per person without drinks is around $60.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"489\" data-end=\"492\">\u003cstrong data-start=\"492\" data-end=\"508\">Joleen Green\u003c/strong>: Lucy’s on Lighthouse is everything I love and know. You guys good? My whole family skates, surfs, and I played roller derby for 13 years. This basically looks like my house. I have surfboards all over my yard, skateboards all in my house on the walls. 30 years of collecting stickers. This is Lucy, the dog that the restaurant is named after. I love me a hot dog. I love me a hot dog. We get them at concerts. We get them on vacation. We get them everywhere. I eat a lot of hot dogs. When you bite into a hot dog, the crispness, the snap makes a really good wiener. We have 18 different kinds of gourmet hot dog creations. We have really good sauerkraut, homemade chili, nacho cheese, all the good things. You could put anything you want on your wiener. [Laughs] All the names of our hot dogs are surf spots around the area, and the names of our sides are skateboarding tricks and roller-derby moves. Our most popular hot dog is named the Asilomar. It’s definitely the most surfed spot in Pacific Grove where all the locals surf. We have tasty milkshakes with whipped cream. We have beer, wine. We have mermaid mimosas, which is Brut champagne with a scoop of Marianne’s Raspberry sorbet ice cream. And it’s really good.\u003cbr>\n\u003cbr data-start=\"1730\" data-end=\"1733\">\u003cstrong data-start=\"1733\" data-end=\"1740\">Man\u003c/strong>: This song I like to call \u003cem data-start=\"1767\" data-end=\"1785\">“Check, Please!”\u003cbr>\n\u003c/em>\u003cbr data-start=\"1785\" data-end=\"1788\">\u003cstrong data-start=\"1788\" data-end=\"1804\">Joleen Green\u003c/strong>: Pacific Grove is the most amazing community. I was born and raised here. My whole family is still here. All the customers I’ve met over the last five years, just getting to know everyone in the area has been very special. It really means a lot to me to be in this town.\u003cbr>\n\u003cbr data-start=\"2075\" data-end=\"2078\">\u003cstrong data-start=\"2078\" data-end=\"2085\">All\u003c/strong>: [cheering]\u003c/p>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"481\" data-end=\"499\">Leslie Sbrocco\u003c/strong>: Alright, Julia. This is a meaty-centric place. What’s a vegetarian like you doing at a place like this?\u003cbr>\n\u003cbr data-start=\"604\" data-end=\"607\">\u003cstrong data-start=\"607\" data-end=\"628\">Julia Madden-Fulk\u003c/strong>: I know, I don’t know how I found myself there. Um, but the nice thing about Lucy’s is you can substitute any hot dog for a bacon-wrapped dog or for a veggie dog. And as a vegetarian who grew up not really eating alternative meat, it’s been a fun experience to dive into the hot-dog world. I usually go for the bone yards, which is bell pepper sautéed with onions, and it has the Lucy’s sauce on it, which is some sort of mixture…\u003cbr>\n\u003cbr data-start=\"1061\" data-end=\"1064\" data-is-only-node=\"\">\u003cstrong data-start=\"1064\" data-end=\"1083\">Percival Lammie\u003c/strong>: What’s in the Lucy’s sauce?\u003cbr>\n\u003cbr data-start=\"1112\" data-end=\"1115\">\u003cstrong data-start=\"1115\" data-end=\"1133\">Leslie Sbrocco\u003c/strong>: It’s their secret sauce and it’s secret.\u003cbr>\n\u003cbr data-start=\"1175\" data-end=\"1178\">\u003cstrong data-start=\"1178\" data-end=\"1199\">Julia Madden-Fulk\u003c/strong>: They’re not telling us. It seems to have a little bit of a honey mustard taste to it. Really good vinegary sauce.\u003cbr>\n\u003cbr data-start=\"1314\" data-end=\"1317\">\u003cstrong data-start=\"1317\" data-end=\"1335\">Leslie Sbrocco\u003c/strong>: I love that it’s a vegetarian called the Bone Yard.\u003cbr>\n\u003cbr data-start=\"1388\" data-end=\"1391\">\u003cstrong data-start=\"1391\" data-end=\"1412\">Julia Madden-Fulk\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"1419\" data-end=\"1422\">\u003cstrong data-start=\"1422\" data-end=\"1440\">Leslie Sbrocco\u003c/strong>: And when you say hot dogs and ice cream, you know, you’re thinking limited menu, but there is a lot to choose from.\u003cbr>\n\u003cbr data-start=\"1557\" data-end=\"1560\">\u003cstrong data-start=\"1560\" data-end=\"1576\">TJ Thomander\u003c/strong>: Oh, yes.\u003cbr>\n\u003cbr data-start=\"1586\" data-end=\"1589\">\u003cstrong data-start=\"1589\" data-end=\"1607\">Leslie Sbrocco\u003c/strong>: What’d you get?\u003cbr>\n\u003cbr data-start=\"1624\" data-end=\"1627\">\u003cstrong data-start=\"1627\" data-end=\"1643\">TJ Thomander\u003c/strong>: I think it was called the Dick Verde, which are Brussels sprouts. What was special about them is they had tons of flavor but were still crispy. Our whole table just demolished them.\u003cbr>\n\u003cbr data-start=\"1826\" data-end=\"1829\">\u003cstrong data-start=\"1829\" data-end=\"1850\">Julia Madden-Fulk\u003c/strong>: I have the same note that they’re really crunchy and crispy, but they also have so much of the caramelized balsamic glaze. So they’re really drenched in that sauce. Don’t know about healthy, but they’re delicious.\u003cbr>\n\u003cbr data-start=\"2065\" data-end=\"2068\">\u003cstrong data-start=\"2068\" data-end=\"2086\">Leslie Sbrocco\u003c/strong>: They’re delicious. Alright, what did you get, Percy?\u003cbr>\n\u003cbr data-start=\"2140\" data-end=\"2143\">\u003cstrong data-start=\"2143\" data-end=\"2162\">Percival Lammie\u003c/strong>: Well, I had tater tots. The Ollie is the tater tot. It’s wonderful. Just crispy all the way around. I like that they’re crunchy. I tried to use my fork to dip in the sauce and stuff. I couldn’t get my fork in. I was like, it’s perfect.\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: That’s a real tater tot.\u003cbr>\n\u003cbr data-start=\"2446\" data-end=\"2449\">\u003cstrong data-start=\"2449\" data-end=\"2468\">Percival Lammie\u003c/strong>: That’s a real tater tot. So I had to grab it and just shove it in there.\u003cbr>\n\u003cbr data-start=\"2542\" data-end=\"2545\">\u003cstrong data-start=\"2545\" data-end=\"2561\">TJ Thomander\u003c/strong>: Ollied it right into your mouth.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">\u003cstrong data-start=\"2598\" data-end=\"2617\">Percival Lammie\u003c/strong>: Yeah. Yeah. Pretty much. Pretty much. I don’t know what the Ollie is, but do you — Do you know what…?\u003cbr>\n\u003cbr data-start=\"2723\" data-end=\"2726\">\u003cstrong data-start=\"2726\" data-end=\"2742\">TJ Thomander\u003c/strong>: Yeah. It’s just when you jump on a skateboard and it sounds like that’s exactly what you did with the food.\u003cbr>\n\u003cbr data-start=\"2851\" data-end=\"2854\">\u003cstrong data-start=\"2854\" data-end=\"2873\">Percival Lammie\u003c/strong>: Yeah. Jumped into the Lucy’s sauce.\u003cbr>\n\u003cbr data-start=\"2910\" data-end=\"2913\">\u003cstrong data-start=\"2913\" data-end=\"2929\">TJ Thomander\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2936\" data-end=\"2939\">\u003cstrong data-start=\"2939\" data-end=\"2957\">Leslie Sbrocco\u003c/strong>: What about a hot dog?\u003cbr>\n\u003cbr data-start=\"2980\" data-end=\"2983\">\u003cstrong data-start=\"2983\" data-end=\"3002\">Percival Lammie\u003c/strong>: Hot dog — I had the Asilomar. It’s a Nathan’s hot dog, which I’m from New York. Nathan’s hot dog, carnivals and all that. Nathan’s hot — wrapped in bacon with a spicy chili sauce and cheese melted. It was really, really good. What really threw me was that there was so much stuff, and you can’t pick it up because it’s too heavy. So you got to use a fork and knife, which really is silly using a fork and knife on a hot dog.\u003cbr>\n\u003cbr data-start=\"3430\" data-end=\"3433\">\u003cstrong data-start=\"3433\" data-end=\"3451\">Leslie Sbrocco\u003c/strong>: Yeah, you got to pick up a hot dog.\u003cbr>\n\u003cbr data-start=\"3488\" data-end=\"3491\">\u003cstrong data-start=\"3491\" data-end=\"3510\">Percival Lammie\u003c/strong>: If I picked it up, it’d have been all over me. It was a lot of food. This thing was heavy.\u003cbr>\n\u003cbr data-start=\"3602\" data-end=\"3605\">\u003cstrong data-start=\"3605\" data-end=\"3621\">TJ Thomander\u003c/strong>: So the dog I got was called Freights. And it’s a full spear of pickle with a tangy mustard on it, relish and sport peppers. So it had, like, the sweet and the spicy and just felt kind of like the most classic dog that you can get. And then my parents got the Cobblestone, which was a bacon-wrapped hot dog that also had shredded pork on top. So I mean, again, very heavy, but so indulgent. And after a long day at the beach, I can’t imagine anything better.\u003cbr>\n\u003cbr data-start=\"4080\" data-end=\"4083\">\u003cstrong data-start=\"4083\" data-end=\"4104\">Julia Madden-Fulk\u003c/strong>: Right.\u003cbr>\n\u003cbr data-start=\"4112\" data-end=\"4115\">\u003cstrong data-start=\"4115\" data-end=\"4131\">TJ Thomander\u003c/strong>: And then my children got the mac and cheese, which actually has, like, a Tabasco onion ring on top.\u003cbr>\n\u003cbr data-start=\"4232\" data-end=\"4235\">\u003cstrong data-start=\"4235\" data-end=\"4254\">Percival Lammie\u003c/strong>: Yeah. They dip it in Tabasco sauce and then they deep-fry it.\u003cbr>\n\u003cbr data-start=\"4317\" data-end=\"4320\">\u003cstrong data-start=\"4320\" data-end=\"4336\">TJ Thomander\u003c/strong>: That was one that we passed around and really loved.\u003cbr>\n\u003cbr data-start=\"4390\" data-end=\"4393\">\u003cstrong data-start=\"4393\" data-end=\"4411\">Leslie Sbrocco\u003c/strong>: Excellent. What else did you get?\u003cbr>\n\u003cbr data-start=\"4446\" data-end=\"4449\">\u003cstrong data-start=\"4449\" data-end=\"4468\">Percival Lammie\u003c/strong>: I got the corn dog. Now, I appreciate a really, really good corn dog. I’ve had them at the carnivals here, but nothing like what’s at Lucy’s. It tasted like they actually took the Nathan’s hot dog, and they cooked it a little bit before they dipped it and deep-fried it. And it’s a sweet cornmeal that they use. Wonderful. A little bit of mustard on it. Call it a day. We were fighting over that.\u003cbr>\n\u003cbr data-start=\"4866\" data-end=\"4869\">\u003cstrong data-start=\"4869\" data-end=\"4885\">TJ Thomander\u003c/strong>: Yeah. We got the corn dog or my boys got the corn dog, too, but we ate it.\u003cbr>\n\u003cbr data-start=\"4961\" data-end=\"4964\">\u003cstrong data-start=\"4964\" data-end=\"4983\">Percival Lammie\u003c/strong>: You will not be disappointed.\u003cbr>\n\u003cbr data-start=\"5014\" data-end=\"5017\">\u003cstrong data-start=\"5017\" data-end=\"5035\">Leslie Sbrocco\u003c/strong>: So we got taters, we got dogs, we got veggie dogs. Let’s talk ice cream.\u003cbr>\n\u003cbr data-start=\"5109\" data-end=\"5112\">\u003cstrong data-start=\"5112\" data-end=\"5133\">Julia Madden-Fulk\u003c/strong>: Yeah, they have Marianne’s ice cream, a Santa Cruz company, and they have a lot of the special flavors. My favorite is 1020, which is like caramel and Oreo and all that good stuff.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5337\">Percival Lammie\u003c/strong>: Oh, we had the banana split, but I discovered — I discovered something and we fought over it. It’s called the butter brickle.\u003cbr>\n\u003cbr data-start=\"5465\" data-end=\"5468\">\u003cstrong data-start=\"5468\" data-end=\"5486\">Leslie Sbrocco\u003c/strong>: Oh, I love a butter brickle.\u003cbr>\n\u003cbr data-start=\"5516\" data-end=\"5519\">\u003cstrong data-start=\"5519\" data-end=\"5538\">Percival Lammie\u003c/strong>: I didn’t know what a butter brickle was. You know, vanilla ice cream with, like, toffee bits in it. It was crazy. And then we had basic vanilla and mint chip. If the whole thing was butter brickle, I’d have been fine. It was — Oh, we gonna have to go back and get that.\u003cbr>\n\u003cbr data-start=\"5810\" data-end=\"5813\">\u003cstrong data-start=\"5813\" data-end=\"5831\">Leslie Sbrocco\u003c/strong>: Did your kids get any ice cream? Did you get any ice cream?\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5911\">TJ Thomander\u003c/strong>: So we did get the mint chip milkshake. We shared it and it went down too fast, so we had to order another one. It’s exactly the way that you want to top a meal like this with these hot dogs. And so we were just all delighted.\u003cbr>\n\u003cbr data-start=\"6138\" data-end=\"6141\">\u003cstrong data-start=\"6141\" data-end=\"6159\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Lucy’s on Lighthouse, it’s located on Lighthouse Avenue in Pacific Grove. The average tab per person without drinks is around $20.\u003c/p>\n\u003cp data-start=\"515\" data-end=\"872\">Many chefs want you to feel at home in their restaurant, but the owners of TJ’s favorite place take that sentiment to a whole new level. Step inside the cozy house and you’re treated to a rustic meal inspired by the bounty of the coast, plus whatever’s in season in the gardens right out back. Located in Soquel Village, it’s the appropriately named Home.\u003c/p>\n\u003cp data-start=\"874\" data-end=\"8291\" data-is-last-node=\"\" data-is-only-node=\"\">[music playing]\u003cbr>\n\u003cbr data-start=\"889\" data-end=\"892\">\u003cstrong data-start=\"892\" data-end=\"911\">Bradford Briske\u003c/strong>: Home Soquel is truly Santa Cruz County’s food destination. This area produces food that feeds the country and the world, you know. So we’re so lucky to be here in the middle of it. People come and they just see a little house and they’re like, “Oh, how weird. Like, what a weird restaurant.” And then you take them outside and it’s the whole expansive space, you know, it’s a street to creek property, and it’s kind of special because it’s like a little hidden gem. That smoked flavor? Mmm.\u003cbr>\n\u003cbr data-start=\"1403\" data-end=\"1406\">\u003cstrong data-start=\"1406\" data-end=\"1425\">Bradford Briske\u003c/strong>: Yeah. The mustard. I made the menu based off of the way that I like to eat, with a focus on just strictly California ingredients. Welcome to the Home garden.\u003cbr>\n\u003cbr data-start=\"1584\" data-end=\"1587\">\u003cstrong data-start=\"1587\" data-end=\"1603\">Linda Ritten\u003c/strong>: In our garden, the herbs are always fresh. The rosemary, the fresh Buddha hand lemons, the fingerling limes, all the satsumas.\u003cbr>\n\u003cbr data-start=\"1731\" data-end=\"1734\">\u003cstrong data-start=\"1734\" data-end=\"1753\">Bradford Briske\u003c/strong>: This is a beautiful garnish. Not having to even go to a farmer’s market to get that, but be able to come out and pick it just an hour before we start dinner service, that’s what makes Home so special and so unique. We have a whole animal-butchering program. A lot of that lends itself into this homemade charcuterie program. Copa Lomo, our fennel salami. We make all our own bone-in prosciutto. We cure copas. We cure loins. We cure sirloins.\u003cbr>\n\u003cbr data-start=\"2197\" data-end=\"2200\">\u003cstrong data-start=\"2200\" data-end=\"2216\">Linda Ritten\u003c/strong>: We like to keep it homegrown. We want people to feel comfortable.\u003cbr>\n\u003cbr data-start=\"2283\" data-end=\"2286\">\u003cstrong data-start=\"2286\" data-end=\"2305\">Bradford Briske\u003c/strong>: The vibe is so Santa Cruz. It’s like classic combination of flip-flops, swimsuit to fancy dinner with family, date night. There’s no particular style or dress code, that’s for sure.\u003cbr>\n\u003cbr data-start=\"2488\" data-end=\"2491\">\u003cstrong data-start=\"2491\" data-end=\"2498\">Man\u003c/strong>: For three years.\u003cbr>\n\u003cbr data-start=\"2516\" data-end=\"2519\">\u003cstrong data-start=\"2519\" data-end=\"2538\">Bradford Briske\u003c/strong>: It’s definitely worth the wait.\u003cbr>\n\u003cbr data-start=\"2571\" data-end=\"2574\">\u003cstrong data-start=\"2574\" data-end=\"2592\">Leslie Sbrocco\u003c/strong>: Now, TJ, you know, we use the term “farm to table” a lot. Backyard to table. But this truly lives that, right?\u003cbr>\n\u003cbr data-start=\"2704\" data-end=\"2707\">\u003cstrong data-start=\"2707\" data-end=\"2723\">TJ Thomander\u003c/strong>: Exactly. This really embodies that whole philosophy. The chef is looking to see what’s in season, what is ripe and what is delicious. Every time you go, there’ll probably be something different. So I always start with the focaccia with the sea lettuce butter. When else are you going to have sea lettuce butter?\u003cbr>\n\u003cbr data-start=\"3036\" data-end=\"3039\">\u003cstrong data-start=\"3039\" data-end=\"3057\">Leslie Sbrocco\u003c/strong>: Sea lettuce butter. No, I’ve not heard of that before.\u003cbr>\n\u003cbr data-start=\"3113\" data-end=\"3116\">\u003cstrong data-start=\"3116\" data-end=\"3132\">TJ Thomander\u003c/strong>: It’s served in an abalone shell. It’s like this tangy, umami seaweed flavor in your butter that combines with the crispy focaccia. And it’s just a perfect combination that you didn’t know could exist and really could only exist in this area.\u003cbr>\n\u003cbr data-start=\"3375\" data-end=\"3378\">\u003cstrong data-start=\"3378\" data-end=\"3396\">Leslie Sbrocco\u003c/strong>: Focaccia. Focaccia?\u003cbr>\n\u003cbr data-start=\"3417\" data-end=\"3420\">\u003cstrong data-start=\"3420\" data-end=\"3441\">Julia Madden-Fulk\u003c/strong>: Focaccia indeed. It was so beautiful in the presentation. It had a nice garlicky flavor to it as well. I loved the texture of the seaweed. It was a little bit of a crunch in each bite of the butter.\u003cbr>\n\u003cbr data-start=\"3641\" data-end=\"3644\">\u003cstrong data-start=\"3644\" data-end=\"3662\">Leslie Sbrocco\u003c/strong>: Alright, after the focaccia, what did you have next, Julia?\u003cbr>\n\u003cbr data-start=\"3723\" data-end=\"3726\">\u003cstrong data-start=\"3726\" data-end=\"3747\">Julia Madden-Fulk\u003c/strong>: Yes, we had the baby lettuce salad, which was also presented beautifully. And it came with fennel. It had some crumbles on top that were actually fermented almonds.\u003cbr>\n\u003cbr data-start=\"3913\" data-end=\"3916\">\u003cstrong data-start=\"3916\" data-end=\"3932\">TJ Thomander\u003c/strong>: I was surprised that it says “Parmesan.” Which is the fermented almonds.\u003cbr>\n\u003cbr data-start=\"4006\" data-end=\"4009\">\u003cstrong data-start=\"4009\" data-end=\"4030\">Julia Madden-Fulk\u003c/strong>: So it’s like “Parmesan” in quotes. Um, but it did have a nice umami flavor from that fermented almonds. And so that was really delicious. And the thing that really pulled me in was the cauliflower that I think was quickly fried. It had a bit of a chili-oil seasoning and currants on top as well. It was very delicious. I could just, like, drink that and I’m going to go back for that cauliflower.\u003cbr>\n\u003cbr data-start=\"4428\" data-end=\"4431\">\u003cstrong data-start=\"4431\" data-end=\"4449\">Leslie Sbrocco\u003c/strong>: Just for that?\u003cbr>\n\u003cbr data-start=\"4465\" data-end=\"4468\">\u003cstrong data-start=\"4468\" data-end=\"4489\">Julia Madden-Fulk\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4496\" data-end=\"4499\">\u003cstrong data-start=\"4499\" data-end=\"4517\">Leslie Sbrocco\u003c/strong>: What else did you have, Percy?\u003cbr>\n\u003cbr data-start=\"4549\" data-end=\"4552\">\u003cstrong data-start=\"4552\" data-end=\"4571\">Percival Lammie\u003c/strong>: I had the beet salad. How they cut the beet, it almost looked like tuna. The way it was shaped and everything. I was like, “Is this…” And I said, “No, it’s beet.” It was a beautiful presentation tossed with a light vinaigrette. And I was like, “Mmm, eat this.” And I like the beets. She tried and she thought — You know, she doesn’t eat beets, but she ate that.\u003cbr>\n\u003cbr data-start=\"4937\" data-end=\"4940\">\u003cstrong data-start=\"4940\" data-end=\"4958\">Leslie Sbrocco\u003c/strong>: Your wife?\u003cbr>\n\u003cbr data-start=\"4970\" data-end=\"4973\">\u003cstrong data-start=\"4973\" data-end=\"4992\">Percival Lammie\u003c/strong>: Yes. She took it.\u003cbr>\n\u003cbr data-start=\"5011\" data-end=\"5014\">\u003cstrong data-start=\"5014\" data-end=\"5032\">Leslie Sbrocco\u003c/strong>: She likes beets now.\u003cbr>\n\u003cbr data-start=\"5054\" data-end=\"5057\">\u003cstrong data-start=\"5057\" data-end=\"5076\">Percival Lammie\u003c/strong>: She likes that beet.\u003cbr>\n\u003cbr data-start=\"5098\" data-end=\"5101\">\u003cstrong data-start=\"5101\" data-end=\"5119\">Leslie Sbrocco\u003c/strong>: Anything else?\u003cbr>\n\u003cbr data-start=\"5135\" data-end=\"5138\">\u003cstrong data-start=\"5138\" data-end=\"5159\">Julia Madden-Fulk\u003c/strong>: Well, I also had a mushroom campanelle pasta, which was insane. And I don’t know what kind of mushroom was in there, but I think it was maybe a blend of different types. It definitely had, like, a really savory porcini flavor to it in a really creamy sauce. By that point, I was getting full and I was excited to have that for leftovers.\u003cbr>\n\u003cbr data-start=\"5498\" data-end=\"5501\">\u003cstrong data-start=\"5501\" data-end=\"5520\">Percival Lammie\u003c/strong>: I had the lasagnette. It has a porcini bechamel sauce in it, and they put it in a skillet and they bake it. The edges were crispy, which I like my lasagnas crispy. It came hot to the table and we just barreled right into it.\u003cbr>\n\u003cbr data-start=\"5746\" data-end=\"5749\">\u003cstrong data-start=\"5749\" data-end=\"5765\">TJ Thomander\u003c/strong>: So we also got the black cod, which they source locally, same-day-caught fish and it was just so flaky, so tender, drizzled with golden raisins and capers. I didn’t know you could cook fish like that.\u003cbr>\n\u003cbr data-start=\"5967\" data-end=\"5970\">\u003cstrong data-start=\"5970\" data-end=\"5988\">Leslie Sbrocco\u003c/strong>: Wonderful.\u003cbr>\n\u003cbr data-start=\"6000\" data-end=\"6003\">\u003cstrong data-start=\"6003\" data-end=\"6022\">Percival Lammie\u003c/strong>: I had the fried chicken and they actually do a rice flour, which makes it extra crispy.\u003cbr>\n\u003cbr data-start=\"6111\" data-end=\"6114\">\u003cstrong data-start=\"6114\" data-end=\"6132\">Leslie Sbrocco\u003c/strong>: And GF!\u003cbr>\n\u003cbr data-start=\"6141\" data-end=\"6144\">\u003cstrong data-start=\"6144\" data-end=\"6163\">Percival Lammie\u003c/strong>: Gluten free, and they serve it with an anchovy aioli sauce. But the chicken is so good I didn’t even dip it. I really enjoyed it. I’d go back just for that.\u003cbr>\n\u003cbr data-start=\"6321\" data-end=\"6324\">\u003cstrong data-start=\"6324\" data-end=\"6342\">Leslie Sbrocco\u003c/strong>: Let’s talk about the drinks program.\u003cbr>\n\u003cbr data-start=\"6380\" data-end=\"6383\">\u003cstrong data-start=\"6383\" data-end=\"6399\">TJ Thomander\u003c/strong>: Well, they’re true to their name. They source all their wines from the home state of California. It’s really an impressive wine room that you can dine in as well. And they source local ciders. I had a Don’t Make Me Blush cider from Santa Cruz.\u003cbr>\n\u003cbr data-start=\"6644\" data-end=\"6647\">\u003cstrong data-start=\"6647\" data-end=\"6668\">Julia Madden-Fulk\u003c/strong>: Yeah, they have some really good drinks. I decided to opt for the homemade apple soda and it was very refreshing.\u003cbr>\n\u003cbr data-start=\"6783\" data-end=\"6786\">\u003cstrong data-start=\"6786\" data-end=\"6804\">Leslie Sbrocco\u003c/strong>: What about dessert?\u003cbr>\n\u003cbr data-start=\"6825\" data-end=\"6828\">\u003cstrong data-start=\"6828\" data-end=\"6849\">Julia Madden-Fulk\u003c/strong>: We had the candy cap panna cotta.\u003cbr>\n\u003cbr data-start=\"6884\" data-end=\"6887\">\u003cstrong data-start=\"6887\" data-end=\"6906\">Percival Lammie\u003c/strong>: Oh.\u003cbr>\n\u003cbr data-start=\"6911\" data-end=\"6914\">\u003cstrong data-start=\"6914\" data-end=\"6935\">Julia Madden-Fulk\u003c/strong>: And it was also a mushroom dish. Very beautiful. But I wouldn’t have tasted the mushroom in it if I didn’t know it was candy cap. That has such a sweet maple-y flavor. It had some pistachios on top and a porcini phyllo strip on top. We ate that right up even though we were full, so it was delicious.\u003cbr>\n\u003cbr data-start=\"7237\" data-end=\"7240\">\u003cstrong data-start=\"7240\" data-end=\"7259\">Percival Lammie\u003c/strong>: We had the chocolate torte, it said GF on the front, and it didn’t clue into my head that it was supposed to be gluten free. I thought it was good food. So I’m looking at this going, “Okay.” We were full, but we finished it. Ice cream. It was just all this goodness just sitting there waiting to be eaten. It’s beautiful.\u003cbr>\n\u003cbr data-start=\"7582\" data-end=\"7585\">\u003cstrong data-start=\"7585\" data-end=\"7603\">Leslie Sbrocco\u003c/strong>: Talk in terms of ambiance and price. Is it a special-occasion place? It’s a place you can bring your kids?\u003cbr>\n\u003cbr data-start=\"7711\" data-end=\"7714\">\u003cstrong data-start=\"7714\" data-end=\"7730\">TJ Thomander\u003c/strong>: I go on special occasions or just whenever. I probably wouldn’t bring my kids.\u003cbr>\n\u003cbr data-start=\"7810\" data-end=\"7813\">\u003cstrong data-start=\"7813\" data-end=\"7832\">Percival Lammie\u003c/strong>: It feels like a place that you would take if you were going to ask someone to marry you, or you go on a first date. You have a fireplace going in the back. You got these lights dim. It was beautiful.\u003cbr>\n\u003cbr data-start=\"8033\" data-end=\"8036\">\u003cstrong data-start=\"8036\" data-end=\"8054\">Leslie Sbrocco\u003c/strong>: It really felt like home.\u003cbr>\n\u003cbr data-start=\"8081\" data-end=\"8084\">\u003cstrong data-start=\"8084\" data-end=\"8103\">Percival Lammie\u003c/strong>: Yes, yes.\u003cbr>\n\u003cbr data-start=\"8114\" data-end=\"8117\">\u003cstrong data-start=\"8117\" data-end=\"8135\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Home, it’s located on North Main Street in Soquel. The average multi-course tab per person without drinks is around $65.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp data-start=\"874\" data-end=\"8291\" data-is-last-node=\"\" data-is-only-node=\"\">And now, can you name California’s official state vegetable? Reporter Cecilia Phillips has the answer as she heads to Castroville for more Monterey Bay area bites you’ve just got to try.\u003cbr>\n\u003cbr data-start=\"720\" data-end=\"723\">\u003cstrong data-start=\"723\" data-end=\"743\">Cecilia Phillips\u003c/strong>: So we’re here in Castroville, which happens to be the spot for artichokes, California’s state vegetable.\u003cbr>\n\u003cbr data-start=\"849\" data-end=\"852\">\u003cstrong data-start=\"852\" data-end=\"868\">Sean Pezzini\u003c/strong>: Yeah. California produces 99% of the artichokes that the US consumes, and Monterey County produces 90% of those artichokes. My great grandfather immigrated from northern Italy in 1929 and started farming artichokes. And we grow them from the same rootstock that he was farming 100 years ago. I do not recommend boiling artichokes. Most people go the easy route and they just throw them in a tub of water.\u003cbr>\n\u003cbr data-start=\"1274\" data-end=\"1277\">\u003cstrong data-start=\"1277\" data-end=\"1297\">Cecilia Phillips\u003c/strong>: I’ve only ever boiled them.\u003cbr>\n\u003cbr data-start=\"1326\" data-end=\"1329\">\u003cstrong data-start=\"1329\" data-end=\"1345\">Sean Pezzini\u003c/strong>: But they get very waterlogged and they lose a lot of their flavor. Put the artichoke face down like this when you steam it, and the steam goes up in between the leaves, and it steams it a little bit quicker and a lot more evenly.\u003cbr>\n\u003cbr data-start=\"1576\" data-end=\"1579\">\u003cstrong data-start=\"1579\" data-end=\"1599\">Cecilia Phillips\u003c/strong>: So you have all these beautiful fields, you’ve got the farmstand. And if somebody wants to get a bite while they’re here…\u003cbr>\n\u003cbr data-start=\"1724\" data-end=\"1727\">\u003cstrong data-start=\"1727\" data-end=\"1743\">Sean Pezzini\u003c/strong>: Yeah, we have it. We have a food truck out there. It’s called The Choke Coach.\u003cbr>\n\u003cbr data-start=\"1823\" data-end=\"1826\">\u003cstrong data-start=\"1826\" data-end=\"1846\">Cecilia Phillips\u003c/strong>: I’ve never seen this before. You do artichoke tacos?\u003cbr>\n\u003cbr data-start=\"1900\" data-end=\"1903\">\u003cstrong data-start=\"1903\" data-end=\"1922\">Jonathan Saguil\u003c/strong>: We do artichoke tacos. That’s a whole heart of artichoke. We grill it, mix it with onions in there, and then put the dressing in there, which is the lemon dill.\u003cbr>\n\u003cbr data-start=\"2084\" data-end=\"2087\">\u003cstrong data-start=\"2087\" data-end=\"2107\">Cecilia Phillips\u003c/strong>: Okay. My first artichoke taco.\u003cbr>\n\u003cbr data-start=\"2139\" data-end=\"2142\">\u003cstrong data-start=\"2142\" data-end=\"2161\">Jonathan Saguil\u003c/strong>: Cheers. Okay.\u003cbr>\n\u003cbr data-start=\"2176\" data-end=\"2179\">\u003cstrong data-start=\"2179\" data-end=\"2199\">Cecilia Phillips\u003c/strong>: Mm-hmm. If you’re going to eat an artichoke, eat the heart.\u003cbr>\n\u003cbr data-start=\"2260\" data-end=\"2263\">\u003cstrong data-start=\"2263\" data-end=\"2282\">Jonathan Saguil\u003c/strong>: Eat the heart. Eat your heart out.\u003cbr>\n\u003cbr data-start=\"2318\" data-end=\"2321\">[Both laughing]\u003cbr>\n\u003cbr data-start=\"2336\" data-end=\"2339\">\u003cstrong data-start=\"2339\" data-end=\"2359\">Cecilia Phillips\u003c/strong>: We are here on our next stop for the artichoke trail. I think that this is the biggest artichoke I’ve ever seen.\u003cbr>\n\u003cbr data-start=\"2473\" data-end=\"2476\">\u003cstrong data-start=\"2476\" data-end=\"2492\">Juan Salazar\u003c/strong>: It’s the world’s biggest artichoke. 18 feet tall by 22 feet wide. We have about 30 artichoke dishes, including cream of artichoke soup, artichoke enchiladas, artichoke bread, a little bit of everything with artichokes.\u003cbr>\n\u003cbr data-start=\"2712\" data-end=\"2715\">\u003cstrong data-start=\"2715\" data-end=\"2735\">Cecilia Phillips\u003c/strong>: And you also have a giant sampler plate that people can order.\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2818\">Juan Salazar\u003c/strong>: Well, actually, this is our medium artichoke sampler.\u003cbr>\n\u003cbr data-start=\"2873\" data-end=\"2876\">\u003cstrong data-start=\"2876\" data-end=\"2896\">Cecilia Phillips\u003c/strong>: This is the medium?\u003cbr>\n\u003cbr data-start=\"2917\" data-end=\"2920\">\u003cstrong data-start=\"2920\" data-end=\"2936\">Juan Salazar\u003c/strong>: This is the medium with fire-roasted artichoke, jalapeño artichoke dip, artichoke nachos, the deep-fried artichoke hearts and the Castroville rolls.\u003cbr>\n\u003cbr data-start=\"3086\" data-end=\"3089\">\u003cstrong data-start=\"3089\" data-end=\"3109\">Cecilia Phillips\u003c/strong>: Wow. It’s like an artichoke chimichanga.\u003cbr>\n\u003cbr data-start=\"3151\" data-end=\"3154\">\u003cstrong data-start=\"3154\" data-end=\"3170\">Juan Salazar\u003c/strong>: Yeah, it’s like an artichoke chimichanga kind of.\u003cbr>\n\u003cbr data-start=\"3221\" data-end=\"3224\">\u003cstrong data-start=\"3224\" data-end=\"3244\">Cecilia Phillips\u003c/strong>: Oh.\u003cbr>\n\u003cbr data-start=\"3249\" data-end=\"3252\">[music playing]\u003cbr>\n\u003cbr data-start=\"3267\" data-end=\"3270\">\u003cstrong data-start=\"3270\" data-end=\"3290\">Cecilia Phillips\u003c/strong>: Final stop on the artichoke trail. And as they say, it’s 5:00 somewhere. And right now, that place is Pearl Hour in Monterey. Tell me about this spot.\u003cbr>\n\u003cbr data-start=\"3442\" data-end=\"3445\">\u003cstrong data-start=\"3445\" data-end=\"3462\">Katie Blandin\u003c/strong>: Pearl Hour is a cocktail bar and lounge. And it’s been a bar here since the 1940s. The cocktail that put us on the artichoke trail is the Black and Yellow, and it is a take on the Bee’s Knees because it’s got lemon juice, honey and gin. We’ve added the Carciofo amaro, made with three varieties of fresh artichoke.\u003cbr>\n\u003cbr data-start=\"3778\" data-end=\"3781\">\u003cstrong data-start=\"3781\" data-end=\"3801\">Cecilia Phillips\u003c/strong>: Oh, yeah. So this tastes like a traditional Bee’s Knees cocktail that’s been running through an artichoke field.\u003cbr>\n\u003cbr data-start=\"3915\" data-end=\"3918\">\u003cstrong data-start=\"3918\" data-end=\"3935\">Katie Blandin\u003c/strong>: Exactly. It’s got a little bit of a bitter, earthy element to it, which I think is complimentary of the Prohibition-era classic.\u003cbr>\n\u003cbr data-start=\"4065\" data-end=\"4068\">\u003cstrong data-start=\"4068\" data-end=\"4088\">Cecilia Phillips\u003c/strong>: So after somebody’s been traveling along the artichoke trail, this is the spot to get a very classic signature cocktail or maybe something with a twist. Cheers.\u003cbr>\n\u003cbr data-start=\"4250\" data-end=\"4253\">\u003cstrong data-start=\"4253\" data-end=\"4270\">Katie Blandin\u003c/strong>: Cheers.\u003cbr>\n\u003cbr data-start=\"4279\" data-end=\"4282\">[music playing]\u003cbr>\n\u003cbr data-start=\"4297\" data-end=\"4300\">\u003cstrong data-start=\"4300\" data-end=\"4318\">Leslie Sbrocco\u003c/strong>: I have to thank my fantastic guests on this week’s show. Julia Madden-Fulk, lover of veggie dogs with all the fixin’s at Lucy’s on Lighthouse in Pacific Grove. TJ Thomander, whose happy place is at Home in Soquel, and Percy Lammie, who always grabs the window seat at Woody’s at the Airport in Monterey. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"4715\" data-end=\"4743\">“Check, Please! Bay Area.”\u003c/em> I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone.\u003cbr>\n\u003cbr data-start=\"4803\" data-end=\"4806\">\u003cstrong data-start=\"4806\" data-end=\"4827\">Julia Madden-Fulk\u003c/strong>: Cheers.\u003cbr>\n\u003cbr data-start=\"4836\" data-end=\"4839\">\u003cstrong data-start=\"4839\" data-end=\"4857\">Leslie Sbrocco\u003c/strong>: Did you have fun?\u003cbr>\n\u003cbr data-start=\"4876\" data-end=\"4879\">[Indistinct conversations]\u003cbr>\n\u003cbr data-start=\"4905\" data-end=\"4908\">\u003cstrong data-start=\"4908\" data-end=\"4928\">Cecilia Phillips\u003c/strong>: So the artichoke cupcake has really piqued my interest.\u003cbr>\n\u003cbr data-start=\"4985\" data-end=\"4988\">\u003cstrong data-start=\"4988\" data-end=\"5004\">Sean Pezzini\u003c/strong>: People think it sounds a little funky to have an artichoke in a cupcake, but we compare it to a zucchini bread, which is pretty delicious, or carrot cake. And we put a cream cheese frosting on the top, and you can’t beat that. Yeah. See, right there you can see that nice big chunk of artichoke heart in there.\u003cbr>\n\u003cbr data-start=\"5316\" data-end=\"5319\">\u003cstrong data-start=\"5319\" data-end=\"5339\">Cecilia Phillips\u003c/strong>: Alright, here we go. Mm. It’s got the tiniest earthy flavor, but it’s mostly just delicious, sweet, cupcake, sugary goodness.\u003cbr>\n\u003cbr data-start=\"5466\" data-end=\"5469\">\u003cstrong data-start=\"5469\" data-end=\"5485\">Sean Pezzini\u003c/strong>: Exactly.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23543/check-please-bay-area-reviews-woodys-at-the-airport-lucys-on-lighthouse-home",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3760",
"checkplease_250",
"checkplease_3750",
"checkplease_3731",
"checkplease_9200",
"checkplease_3871",
"checkplease_9309",
"checkplease_9308",
"checkplease_3738",
"checkplease_10",
"checkplease_9427"
],
"tags": [
"checkplease_8957",
"checkplease_8574",
"checkplease_9435",
"checkplease_9160",
"checkplease_9161",
"checkplease_8766",
"checkplease_9433",
"checkplease_9310",
"checkplease_9315",
"checkplease_9431"
],
"featImg": "checkplease_23547",
"label": "checkplease_9339"
},
"checkplease_23519": {
"type": "posts",
"id": "checkplease_23519",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23519",
"score": null,
"sort": [
1752200743000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-the-meatery-hanloh-thai-food-schooners-monterey",
"title": "Check, Please! Bay Area reviews: The Meatery, Hanloh Thai Food, Schooners Monterey",
"publishDate": 1752200743,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: The Meatery, Hanloh Thai Food, Schooners Monterey | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 5, airs Thursday, July 10, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> returns for a three-part special to the Monterey Bay Area! This week’s episode begins in Seaside at \u003cstrong>The Meatery Butchery & Eatery\u003c/strong>, a butcher shop and restaurant run by a chef who’s built a local following for his bold sandwiches, house-made sausages, and ethically sourced steaks. Guests rave about the 18-hour smoked brisket, juicy pastrami Reuben with Brussels sprout kraut, and the pork belly bánh mì. In downtown Santa Cruz, \u003cstrong>Hanloh Thai Food\u003c/strong> serves deeply personal, seasonal Thai dishes inside a cozy natural wine bar and bookstore. From the double-fried chicken thighs of gai tod hat yai to the steamed black cod in a spicy lime broth, each dish is rooted in Chef Lalita Kaewsawang’s upbringing in Thailand and California. The episode wraps on the water at \u003cstrong>Schooners Monterey\u003c/strong>, where guests enjoy beautiful ocean views alongside sustainable seafood. Diners feast on cioppino brimming with shellfish in saffron-tomato broth, the fresh Dungeness crab BLT roll, and a classic ice cream sundae to end on a sweet note.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23520\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23520\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ashley Houts, Robert Fernandez and Vicki Traylor from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.themeateryseaside.com/\">\u003cstrong>The Meatery\u003c/strong> (Seaside)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.hanloh.com/\">\u003cstrong>Hanloh Thai Food\u003c/strong> (Santa Cruz)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://schoonersmonterey.com/\">\u003cstrong>Schooners \u003c/strong>(Monterey)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> A carnivore’s dream in Seaside…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It’s a monster of a beef rib.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …seasonal Thai cuisine in Santa Cruz…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s like fall and spring together in one plate.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and seaside slurps and sips in Monterey…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> A ton of fresh crab.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …on a special Monterey Bay area edition of \u003cem>Check, Please!\u003c/em>\u003c/p>\n\u003cp>Like “buttah”!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Delicious. Yeah. It’s like “buttah.”\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to a very special edition of \u003cem>Check, Please! Bay Area.\u003c/em> Today we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem>Check, Please!\u003c/em> table today are supervising naturalist Ashley Houts, retired school teacher Vicki Traylor, and real estate broker Robert Fernandez. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, we are. We are great.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> We’re so excited!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Robert gets us started with his favorite lunchtime hangout. From melt-in-your-mouth brisket to house-smoked cold cuts, all sustainably sourced from local ranches, it’s a true meat lover’s paradise. Located in Seaside, it’s The Meatery Butchery and Eatery.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Okay, so calamari po’boy. Meatball? One burger, one fry, please. Goomba now. Mac-n-cheese right now too.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We are The Meatery in Seaside, California. Shaking and baking, bro. We are a destination deli…\u003c/p>\n\u003cp>\u003cstrong>Man #1:\u003c/strong> Oregon Hill.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> All the way from Oregon Hill to come here.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> San Martin.\u003c/p>\n\u003cp>\u003cstrong>Man #1:\u003c/strong> Yes, sir. That’s right.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> …offering not just good sandwiches, but great sandwiches.\u003c/p>\n\u003cp>\u003cstrong>Customer:\u003c/strong> Mmm! The best.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> I took 30 years of being a chef and sandwiched it between two pieces of bread. I mean, our sandwiches are just unbelievable.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> People walk in and they’re kind of like overwhelmed by all the things we have going on in here. We always kind of reassure them — “Take your time. There’s a lot to take in.” French inspiration in my culinary background. You can see it through the entire menu in all the offerings. We craft all of our own sausages in-house, probably 27 flavors on a given week. We offer about five different pâtés on a regular basis. We do amazing hand-cut steaks and roasts. We do all of our own dry aging in-house. We actually use a gravity technique where we hang all of our steaks. For our pastrami Reuben, we take American Wagyu brisket, and we cure that for 12 days before we pepper it and smoke it. Our signature item is actually our smoked brisket. We smoke it for 18 hours, so it just literally jiggles as we slice it. Just a spectacular piece of meat. Teaching is one of my core values. It has been ever since I’ve been in the business. As the consumer comes in and if I’m trying to talk to them about a new cut that they may not have experienced, being able to walk them through how to prepare it. Now when they come back in and they’re like, “My family loved this steak I made!” it’s a pretty cool experience at the end of the day. That’s a steak. My mantra is “Be great every day.”\u003c/p>\n\u003cp>\u003cstrong>Man #3:\u003c/strong> Just checking out the dogs.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We’re definitely a family-owned and operated business, and by “operated” I mean literally almost every person in here is family.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Any wedge fries or mac-n-cheese for you?\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We all long for that personal connection.\u003c/p>\n\u003cp>\u003cstrong>Man #4:\u003c/strong> Thank you, Chef.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Cheers, guys. It’s why I became a chef — that experience of seeing somebody so satisfied.\u003c/p>\n\u003cp>\u003cstrong>Man #4:\u003c/strong> Mm! That was great.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Salud!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Robert, besides being fun to say — The Meatery Butchery and Eatery…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …it’s a really special place, isn’t it?\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Robert Fernandez:\u003c/strong> It is. Their array in the meat case is just spectacular. But also what they offer as far as lunch items and specials is really fantastic. Top of the list for me would definitely be the brisket. It’s just the right combination of char from the smoke, and it literally just falls apart. Super savory. It’s delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I heard Ashley over there going, “Ohh…”\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mm, it just sounds so good! Because I didn’t have that one. I had the Reuben, which was…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I love a Reuben. If I see it on a menu and we’re getting sandwiches, that’s what I’m gonna get. But it’s different here at The Meatery because it’s not your traditional sauerkraut. It’s a Brussels sprout kraut…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh, wow.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> …which is also fun to say. Brussels sprout kraut. But it was delicious. Like, I could have just a side of that alone. But the meat was, like you said, with the brisket just like falling apart, melt in your mouth, so juicy. One of those sandwiches while you’re eating it, it’s dripping down your arms and you don’t care because it’s just so tasty.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Wah. Well, I was disappointed because we were there at about 12:40 and they were out of it.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Oh, no!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Ah. Okay.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Out of the brisket and the Reuben?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> No, they were out of the Reuben.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But then I did ask to get a sample of the brisket. It was, as you said, it was just like melt in your mouth, like you could just cut it with your fork.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> So we just had a sample of that. My husband got the Goomba, which is it’s basically an Italian sub. And it was really delicious. The bread was very soft and perfect with sesame seeds on the top. We also had delicious potato salad.\u003c/p>\n\u003cp>\u003cstrong data-start=\"371\" data-end=\"388\" data-is-only-node=\"\">Ashley Houts:\u003c/strong> Mmm!\u003cbr>\n\u003cbr data-start=\"393\" data-end=\"396\">\u003cstrong data-start=\"396\" data-end=\"414\">Vicki Traylor:\u003c/strong> I loved it.\u003cbr>\n\u003cbr data-start=\"426\" data-end=\"429\">\u003cstrong data-start=\"429\" data-end=\"450\">Robert Fernandez:\u003c/strong> They also do a Caesar salad. It’s one of the Caesar salads to which others aspire to be.\u003cbr>\n\u003cbr data-start=\"539\" data-end=\"542\">\u003cstrong data-start=\"542\" data-end=\"559\">Ashley Houts:\u003c/strong> Wow, ooh, I’ll have to try.\u003cbr>\n\u003cbr data-start=\"587\" data-end=\"590\">\u003cstrong data-start=\"590\" data-end=\"611\">Robert Fernandez:\u003c/strong> Perfectly seasoned dressing. And it also features potato wedges, which you wouldn’t necessarily see in a Caesar salad, but it works so well. Crunchy on the outside. Really nice and soft on the inside. So flavorful. And it’s just — it’s a beautifully prepared salad. And don’t miss the pâté. It’s a French country-style pâté accompanied with a lovely mustard, cornichons, fried capers, and a beautiful baguette. It’s just spectacular. He has an amazing curated list of wines that he offers. That particular day I had the CdP. I will spare myself with trying to pronounce it correctly.\u003cbr>\n\u003cbr data-start=\"1195\" data-end=\"1198\">\u003cstrong data-start=\"1198\" data-end=\"1217\">Leslie Sbrocco:\u003c/strong> The Châteauneuf-du-Pape.\u003cbr>\n\u003cbr data-start=\"1242\" data-end=\"1245\">\u003cstrong data-start=\"1245\" data-end=\"1266\">Robert Fernandez:\u003c/strong> That one. [Laughs] And it was amazing because it paired so well with everything that we had ordered that day on the menu.\u003cbr>\n\u003cbr data-start=\"1388\" data-end=\"1391\">\u003cstrong data-start=\"1391\" data-end=\"1409\">Vicki Traylor:\u003c/strong> I had the bánh mì sandwich. So it did have pâté, and it was delicious. Not too fatty, and succulent. And the jalapeños and the pickled vegetables, and the bánh mì bread was beautiful.\u003cbr>\n\u003cbr data-start=\"1593\" data-end=\"1596\">\u003cstrong data-start=\"1596\" data-end=\"1615\">Leslie Sbrocco:\u003c/strong> Have you had the bánh mì before?\u003cbr>\n\u003cbr data-start=\"1648\" data-end=\"1651\">\u003cstrong data-start=\"1651\" data-end=\"1672\">Robert Fernandez:\u003c/strong> I have had the bánh mì, and it is also a very, very good sandwich. It’s really hard to pick because there’s so many great options there. Also the po’boy. A calamari steak po’boy, which was just great.\u003cbr>\n\u003cbr data-start=\"1873\" data-end=\"1876\">\u003cstrong data-start=\"1876\" data-end=\"1893\">Ashley Houts:\u003c/strong> Oooh.\u003cbr>\n\u003cbr data-start=\"1899\" data-end=\"1902\">\u003cstrong data-start=\"1902\" data-end=\"1923\">Robert Fernandez:\u003c/strong> Really nice crunch to the calamari that’s really perfectly breaded. Juicy, soft. It has this relish on it that pairs so nicely with the calamari. Super-soft bread. It’s amazing. The other item that I don’t know if you had a chance to try is the beef rib. It’s a monster of a beef rib. The char that it has on it. And just…\u003cbr>\n\u003cbr data-start=\"2248\" data-end=\"2251\">\u003cstrong data-start=\"2251\" data-end=\"2269\">Vicki Traylor:\u003c/strong> Like the brisket.\u003cbr>\n\u003cbr data-start=\"2287\" data-end=\"2290\">\u003cstrong data-start=\"2290\" data-end=\"2311\">Robert Fernandez:\u003c/strong> Yes, and just how juicy it is and flavorful and melts in your mouth. It’s an amazing rib.\u003cbr>\n\u003cbr data-start=\"2401\" data-end=\"2404\">\u003cstrong data-start=\"2404\" data-end=\"2423\">Leslie Sbrocco:\u003c/strong> Is it for one person? Or five? [Laughter]\u003cbr>\n\u003cbr data-start=\"2465\" data-end=\"2468\">\u003cstrong data-start=\"2468\" data-end=\"2489\">Robert Fernandez:\u003c/strong> I would say one of their ribs would be more than enough for two people to share.\u003cbr>\n\u003cbr data-start=\"2570\" data-end=\"2573\">\u003cstrong data-start=\"2573\" data-end=\"2592\">Leslie Sbrocco:\u003c/strong> Okay.\u003cbr>\n\u003cbr data-start=\"2598\" data-end=\"2601\">\u003cstrong data-start=\"2601\" data-end=\"2618\">Ashley Houts:\u003c/strong> I know it’s called The Meatery, but what was really delicious that I would go back there for was their mac-n-cheese.\u003cbr>\n\u003cbr data-start=\"2735\" data-end=\"2738\">\u003cstrong data-start=\"2738\" data-end=\"2757\">Leslie Sbrocco:\u003c/strong> Oh!\u003cbr>\n\u003cbr data-start=\"2761\" data-end=\"2764\">\u003cstrong data-start=\"2764\" data-end=\"2781\">Ashley Houts:\u003c/strong> Did you try that?\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2823\">Robert Fernandez:\u003c/strong> Yes, mac-n-cheese.\u003cbr>\n\u003cbr data-start=\"2842\" data-end=\"2845\">\u003cstrong data-start=\"2845\" data-end=\"2862\">Ashley Houts:\u003c/strong> Oh, my gosh, so it’s a blend of cheeses that’s just exquisite. We ordered one to share at the table and we’re all, like, just starting. Oh, it was gone in a flash.\u003cbr>\n\u003cbr data-start=\"3026\" data-end=\"3029\">\u003cstrong data-start=\"3029\" data-end=\"3050\">Robert Fernandez:\u003c/strong> [Laughs] But the thing about their mac-n-cheese that’s different is it has a bit of, like, pimento flavor.\u003cbr>\n\u003cbr data-start=\"3157\" data-end=\"3160\">\u003cstrong data-start=\"3160\" data-end=\"3181\">Robert Fernandez:\u003c/strong> Yes.\u003cbr>\n\u003cbr data-start=\"3186\" data-end=\"3189\">\u003cstrong data-start=\"3189\" data-end=\"3206\">Ashley Houts:\u003c/strong> My family, we love pimento cheese dip. It’s, like, the fact that that was, like, in their mac-n-cheese was so good. And they sell a container of it that you can take and bake at home, and I had it again that night because we got that container.\u003cbr>\n\u003cbr data-start=\"3451\" data-end=\"3454\">\u003cstrong data-start=\"3454\" data-end=\"3473\">Leslie Sbrocco:\u003c/strong> You got that container.\u003cbr>\n\u003cbr data-start=\"3497\" data-end=\"3500\">\u003cstrong data-start=\"3500\" data-end=\"3517\">Ashley Houts:\u003c/strong> It was so good.\u003cbr>\n\u003cbr data-start=\"3533\" data-end=\"3536\">\u003cstrong data-start=\"3536\" data-end=\"3554\">Vicki Traylor:\u003c/strong> They had a lot of beautiful things to take home, and I took home quite a few. [Laughter] They had these marinated mushrooms.\u003cbr>\n\u003cbr data-start=\"3679\" data-end=\"3682\">\u003cstrong data-start=\"3682\" data-end=\"3699\">Ashley Houts:\u003c/strong> Mmm.\u003cbr>\n\u003cbr data-start=\"3704\" data-end=\"3707\">\u003cstrong data-start=\"3707\" data-end=\"3725\">Vicki Traylor:\u003c/strong> All these, like, garlic butters and just all these things that would make a meal at home wonderful.\u003cbr>\n\u003cbr data-start=\"3825\" data-end=\"3828\">\u003cstrong data-start=\"3828\" data-end=\"3849\">Robert Fernandez:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"3856\" data-end=\"3859\">\u003cstrong data-start=\"3859\" data-end=\"3878\">Leslie Sbrocco:\u003c/strong> Meatery, butchery, eatery, shoppery.\u003cbr>\n\u003cbr data-start=\"3915\" data-end=\"3918\">\u003cstrong data-start=\"3918\" data-end=\"3936\">Vicki Traylor:\u003c/strong> There you go.\u003cbr>\n\u003cbr data-start=\"3950\" data-end=\"3953\">\u003cstrong data-start=\"3953\" data-end=\"3970\">Ashley Houts:\u003c/strong> Exactly.\u003cbr>\n\u003cbr data-start=\"3979\" data-end=\"3982\">\u003cstrong data-start=\"3982\" data-end=\"4003\">Robert Fernandez:\u003c/strong> One-stop shop.\u003cbr>\n\u003cbr data-start=\"4018\" data-end=\"4021\">\u003cstrong data-start=\"4021\" data-end=\"4040\">Leslie Sbrocco:\u003c/strong> [Laughs] Alright. If you would like to try The Meatery Butchery & Eatery, it’s located on Fremont Boulevard in Seaside. And the average tab per person without drinks is around $30. Vicki’s restaurant is the quintessential definition of a hidden gem. Tucked inside a rare and used book shop, it’s a cozy little spot for curries, roti, and other traditional Thai delights. Located in downtown Santa Cruz, it’s Hanloh Thai Food.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Lalita Kaewsawang:\u003c/strong> Hanloh Thai Food — well, we cook really good Thai food, and a lot of them come from my childhood. So this is nam prik lon, the crabmeat coconut relish. I always try to tell a story. Every dish that’s on the menu has a part of me in it somewhere.\u003c/p>\n\u003cp>So Hanloh started in 2018. We were doing pop-ups and catering everywhere. And in 2021, I got a call from Bad Animal, which is a bookstore and a wine bar in Santa Cruz, to be a chef residency. It’s pretty casual, very Santa Cruz. Never in my life I thought I would be opening a restaurant in a bookstore.\u003c/p>\n\u003cp>I started cooking because that’s how I stay connected to home. My mother is a street food vendor in Bangkok, and she’s really inspired me to cook. The street vendors have very focused menus and I love their movements. I love how meticulous their ingredients are. I’m very inspired by that.\u003c/p>\n\u003cp>When I established my career in Santa Cruz, I started to realize, to make this unique, you have to use local ingredients.\u003c/p>\n\u003cp>One of the dishes on our menu is roti martabak, which has a lot of Indian influence and Muslim influence. My mother is Muslim Thai. So this is a dish that is a homage to my mom and to her heritage. So I chose to make it all vegan. It’s like a blend of Thai culture and Santa Cruz.\u003c/p>\n\u003cp>The nice part about us being in a bookstore is sometimes when people have to wait, they can get a glass of wine and browse the book, and it doesn’t feel like they’re actually waiting that much longer. They wait for a while, but it doesn’t feel like it.\u003c/p>\n\u003cp>Our food is made for sharing, so order family style, a couple glasses of wine. It’s pretty chill. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, Vicki, so, hidden inside a used bookstore.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It’s called Bad Animal.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And the Bad Animal is an American badger, which is one of my favorite animals! I sat —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You can tell us about that.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah! They’re ferocious, but so cool. But I sat right underneath a taxidermied badger. Just like all the stuff on the wall — not just the bookstore — the bookstore was wonderful.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It’s just — it’s such a great feeling when you’re in there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Very Santa Cruz.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Very Santa Cruz. That’s a great point.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I just kept saying, “This place is so hip.” You’re hanging out, you’re talking.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They’re not turning tables.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> They’re not. That’s not what they’re for.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Vicki, so many dishes to try. But do you have a favorite?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> I do. My favorite is an appetizer. I think it’s called nam prik lon. And it is a beautiful crab custard with a lot of fresh crab. It has makrut leaves. The preparation of all the vegetables is like a feast for the eyes. And then the shrimp crackers that you dip in. And it’s absolutely delicious.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Ashley Houts:\u003c/strong> So we sat down and we saw this dish keep going out to all of these different tables, and we asked our server, “What is that?” And she said, “Oh, it’s my favorite salad. You have to get it.” It was the yum galumpii. It was with tofu. Just perfectly cooked. Crispy on the outside, warm and soft, like almost gooey tofu on the inside. It had all of the cabbage and cilantro and lime, was really, really fresh flavors. But then there was a crunch with the peanuts in there. We just devoured it, and I could have just had like three of those salads for my dinner. I crave it, and I want to go back for that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you start with anything?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> I did. I had the scallop salad, and that salad — I would go back just for that salad. It was so good. The scallops with a dried shrimp also. They just — they were paired beautifully together.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Have you had this salad before?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We did, we did. It just — the scallops are melt-in-your-mouth.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And then, yeah, it comes with lettuce so you can wrap it. It was just dressed perfectly, because you could taste the makrut lime, you could taste the fish sauce. But nothing was overpowering. Just fresh and delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So a good way to start, with a salad, one of the salads.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Good way to start is with the salad. The fried chicken.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Oh, gosh. The fried chicken is just perfectly prepared.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All three of you are going…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes. The fried chicken, super crispy on the outside, super juicy on the inside, paired with a sauce that was just really a nice complement.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It was perfectly fried.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It was great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And the presentation is so beautiful. They’ve made the cucumber look so pretty.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It’s so good. It’s — always. Melt in your mouth.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> I love the cod.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> You talked about “melt in your mouth” with the other dish, but the cod…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s fabulous. And it’s local and it’s sustainable, but it just flakes apart. And it was like we just kept saying, like, “Is this butter? Are we eating butter?” ’cause it was just so flavorful.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And it’s steamed in a broth, a spicy kind of…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s spicy.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> …lemongrass broth with a little chili. I mean, it so perfect…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Lime and coconut in there.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> …to put the jasmine rice in to soak it all up. So it was perfect.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And then the wine, they have all these natural wines. We got this really nice German white wine that paired perfectly with everything we got.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> We haven’t talked about the roti.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s delicious. We had the roti.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> You did?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes, we did. And it’s stuffed with yams and caramelized onions. And I was like, “Oh, my gosh, it feels like I’m eating fall.” But it’s paired with a really light cucumber salad.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I was like, oh, my goodness. The combination, it’s like fall and spring together in one plate. It was so good.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> What did you get for dessert?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> A coconut-pandan custard. And the waiter that brought it out, he, like, leaned over to us and said, “You’re gonna love this. I can’t get enough of it.” And so the custard itself was really thick, but also light, because it’s coconut, but it was green. And I was like, “Wait, why is it green?”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pandan.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Well, pandan is — yeah. It’s like a tropical plant…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> …that’s mixed in with the coconut. And it was served with this brioche bread. The brioche was so buttery and you dip it in there, and, ohh, it was so good. But we also got the coconut ice cream with that beautiful cookie.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> With the little cookie.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> With the cookie. Yes.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> So delicious.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s so pretty too.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Didn’t last. It was great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Ours didn’t either.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I feel like the dishes were like her work of art, the chef’s work of art.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The quality and the preparation of everything that we received that day that we ordered was really great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Every person I know that has gone there has really loved it, so I’m happy that you liked it too.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Well, you can count one more on that list. It was very tasty.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Two more.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Enjoyed it very.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, if you would like to try Hanloh Thai Food, it’s located on Cedar Street in Santa Cruz. The average multi-course tab per person without drinks is around $75.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ashley’s nautically themed restaurant holds a special place in her heart. It’s where she got engaged. Step onto the terrace with a cocktail in hand and the ocean breeze in your hair, and it’s not hard to feel a romantic vibe settling in. Located inside Monterey Plaza Hotel, it’s Schooners Monterey.\u003c/p>\n\u003cp>\u003cstrong>[music playing]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> Schooners is really our quintessential Monterey restaurant. Our location is right on Cannery Row. Very historic. You can see one of the last canneries adjacent to our restaurant. I’m originally from Boston, Massachusetts. I gravitate towards water, so being here on the Pacific really makes me feel at home.\u003c/p>\n\u003cp>Our menu is based on the seasons. All our seafood is sustainable. We really listen to our fishermen. Whatever type of seafood is at the highest quality is what kind of is gonna get my attention.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> I’m really super proud that we put on some local Monterey anchovies. We cure it, pickle it, and it goes on this amazing toasted focaccia bread. Just a couple one-biters, but it really is a great way to start your meal.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Tell me when.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> That’s when. When.\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> A lot of people ask me what is the secret to our clam chowder. Well, it is a secret, but we do use sherry wine that has this beautiful kind of undertone. It’s creamy. It’s delicious. It’s super yummy.\u003c/p>\n\u003cp>We hollow out this sourdough bread that is made to order. So have that with a beautiful IPA, and you’re good to go.\u003c/p>\n\u003cp>Our seafood pasta — the pasta is made daily. We do have some dry-aged steaks on the menu too, so it’s not all seafood.\u003c/p>\n\u003cp>This view is unbelievable. On any given day when you’re sitting out here at Schooners patio, you’re gonna see sea otters, you’re gonna see sea lions, you’re gonna see the fog kind of rolling in. You’re also potentially gonna get wet by some of these crashing waves that can hit the sides of these rocks. You get a splash. And that’s kind of part of the experience.\u003c/p>\n\u003cp>It’s really beautiful, very tranquil. But also there’s a jovial kind of ambiance to our dining room. It’s a pretty fun time here at Schooners.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Ashley, this might not be your typical hotel restaurant, right? How did you discover this?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s definitely not. So the first time we stayed there, we were celebrating my husband graduating fire academy, which is a big deal for firefighters. The next time we went there, he proposed.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And it was one of those places where even if you’re not celebrating an engagement, you know, or a birthday, it’s just such a beautiful place to go for a meal.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> When you walk into the doors of the restaurant, you’re actually walking out into that outdoor terrace area from where we entered.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It feels like you’re on a boat.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, it does!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> You’re suspended over the bay. The wind’s blowing, but then they have the heaters so you’re not cold. And I always come equipped with my binoculars because I love wildlife, so I’m out there looking for otters and they’re always right there.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We ate inside right by the window. Absolutely gorgeous views of everything. I loved it.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes. Absolutely.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> And the food is an event in itself, right? You can get big towers, and you can get all sorts of things, sardines and…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anybody have the Supreme Plaza Mary? This Bloody Mary, it’s like a meal in a glass in itself. It’s a big, beautiful goblet. And it comes with two thick slices of bacon and these perfectly poached shrimp. There’s blue-cheese-stuffed olives. There’s pepperoncinis. It’s just like so many things. And then it’s a perfect spiciness. To be out there with the wind in your hair. Or inside.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So that’s your appetizer.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> That’s your appetizer.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> We started out with the burrata. Burrata was visually beautiful. First bite I was a little disappointed that it wasn’t more flavorful.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Gooey.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> But beautifully prepared dish.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Over arugula and sliced tomatoes and watermelon around the outside, with this delicious, delicious sourdough with balsamic glaze. It just — it was so delicious.\u003c/p>\n\u003cp>And then we got the most amazing salad, the Pacific seafood salad. And it had poached prawns that were fabulous, but a ton of fresh crab, very generous. And sliced ahi that was seared perfectly. The sesame dressing. It was so good. I will go back for that salad any time.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Robert Fernandez:\u003c/strong> Well, the one dish that I will definitely go back for were the brined anchovies.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The anchovy dish…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They’re known for that dish. Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The brined anchovies were just amazing. Perfectly brined. Really nice salt. And it also had olive tapenade. The dish was amazing.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anybody have the clam chowder?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It’s delicious. Perfect creaminess. The potatoes were just the right size.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Right? It’s really creamy and rich, but it’s not so thick. It’s still light. The clams themselves, just like butter, melt in your mouth —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Like “buttah”!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah. It’s like buttah. So good.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Let me tell you about the tuna poke. The tuna poke was really marvelous also. The way it was prepared with the sticky rice, avocado. There was one thing that I felt that it could have done without, and that was the mango. For me, the mango took a little bit away from the tuna, but the tuna poke itself was a really beautiful dish. Oh, gosh, I’d go back for all of them. It was great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re shaking your head, Ashley. You’ve had that.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes, I’ve had that before. They do a great job with all of their “raw bar,” they call it — their oysters, you can get a seafood tower, their ceviche. Mm!\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We also got the crab BLT.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It had so much crab. And it was served on this thick, soft, beautiful brioche, which I will say didn’t hold up that well because they had so much crab.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Just so much crab. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But it didn’t matter. I ate it with a knife and fork.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Not a real complaint.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> That’s a terrible problem to have.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And it had the bacon. And somebody was like, “I would think the bacon would take away from the crab.” No. It was so delicious.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anyone have the mussels?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mmm.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> No, did not have the mussels.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> But I can see that look in your eye like…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Like that they were good.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> So good. I mean, and if you like the Thai flavors of coconut and lime, they’re so fresh. They’re just really plump, beautiful, big mussels, but so tender. And it comes with, again, that really nice sourdough crostini and can sop up everything and then use your spoon when the bread runs out ’cause it’s such a good sauce.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The dish that I was really impressed with was the cioppino. It comes out in a pot. I’ve got to tell you, the amount of seafood in this cioppino was really impressive. Shrimp. Clams. Mussels. Seasonal fish. It’s a saffron-based sauce that’s just really so beautifully seasoned. And the waiter was really generous enough to see that I was done with the bread that came with the actual dish, so he brought additional bread for me because —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s because it’s “sop-up-able.”\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, yes, that is —\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Sop-up-able.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> That’s the technical term.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about desserts? Any room, anyone?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Well, we didn’t, but my granddaughter, she got the ice cream sundae. And of course we took bites and —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> “My granddaughter got it, not me.”\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Not me. Of course not.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But I had a couple bites, and just everything, they presented it so well and they did a really good job of making you feel special. It was really a nice experience.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> They just go the extra mile there to make you feel so special.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> They did. They absolutely did.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you will be back?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> As will I.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Schooners Monterey, it’s located on Cannery Row in the Monterey Plaza Hotel. The average multi-course tab per person without drinks is around $65.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Check out \u003cem>Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp>I want to thank my amazing guests on this week’s show — \u003cstrong>Ashley Houts\u003c/strong>, who says “I do” time and time again to the seafood delights at Schooners Monterey; \u003cstrong>Vicki Traylor\u003c/strong>, whose pick of Hanloh Thai in Santa Cruz will thrill bookworms and foodies alike; and \u003cstrong>Robert Fernandez\u003c/strong>, who pairs his pâté with a Châteauneuf-du-Pape at The Meatery Butchery & Eatery in Seaside.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp>Cheers, everyone.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Cheers! Whoo-hoo!\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Everybody’s hyped on brisket. The key to a good slice is across the grain. Like any piece of meat, you always want to cut across the grain. We’ll go through that bark, and we’ll just kind of cut straight down. It’s a difficult cut, but it’s an amazing cut, right? So well marbled, so rich, so unctuous. We have some guests that want the fattier point end and some that want the leaner end. We get a ton of Texans here who will never say that it’s the best brisket they’ve ever had, but they put it up there as a high watermark.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Brisket, it’s — it’s God’s gift to us all. [Laughs]\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1752865286,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 219,
"wordCount": 5583
},
"headData": {
"title": "Check, Please! Bay Area reviews: The Meatery, Hanloh Thai Food, Schooners Monterey | KQED",
"description": "Bay Area foodies try 18-hour brisket in Seaside, Thai-Californian fare in Santa Cruz and seafood towers with a view in Monterey.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area foodies try 18-hour brisket in Seaside, Thai-Californian fare in Santa Cruz and seafood towers with a view in Monterey.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: The Meatery, Hanloh Thai Food, Schooners Monterey",
"datePublished": "2025-07-10T19:25:43-07:00",
"dateModified": "2025-07-18T12:01:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 9308,
"slug": "monterey",
"name": "monterey"
},
"videoEmbed": "https://www.youtube.com/watch?v=GBFeWhfOZpg",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23519/check-please-bay-area-reviews-the-meatery-hanloh-thai-food-schooners-monterey",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 5, airs Thursday, July 10, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> returns for a three-part special to the Monterey Bay Area! This week’s episode begins in Seaside at \u003cstrong>The Meatery Butchery & Eatery\u003c/strong>, a butcher shop and restaurant run by a chef who’s built a local following for his bold sandwiches, house-made sausages, and ethically sourced steaks. Guests rave about the 18-hour smoked brisket, juicy pastrami Reuben with Brussels sprout kraut, and the pork belly bánh mì. In downtown Santa Cruz, \u003cstrong>Hanloh Thai Food\u003c/strong> serves deeply personal, seasonal Thai dishes inside a cozy natural wine bar and bookstore. From the double-fried chicken thighs of gai tod hat yai to the steamed black cod in a spicy lime broth, each dish is rooted in Chef Lalita Kaewsawang’s upbringing in Thailand and California. The episode wraps on the water at \u003cstrong>Schooners Monterey\u003c/strong>, where guests enjoy beautiful ocean views alongside sustainable seafood. Diners feast on cioppino brimming with shellfish in saffron-tomato broth, the fresh Dungeness crab BLT roll, and a classic ice cream sundae to end on a sweet note.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23520\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23520\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ashley Houts, Robert Fernandez and Vicki Traylor from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.themeateryseaside.com/\">\u003cstrong>The Meatery\u003c/strong> (Seaside)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.hanloh.com/\">\u003cstrong>Hanloh Thai Food\u003c/strong> (Santa Cruz)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://schoonersmonterey.com/\">\u003cstrong>Schooners \u003c/strong>(Monterey)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> A carnivore’s dream in Seaside…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It’s a monster of a beef rib.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …seasonal Thai cuisine in Santa Cruz…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s like fall and spring together in one plate.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and seaside slurps and sips in Monterey…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> A ton of fresh crab.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …on a special Monterey Bay area edition of \u003cem>Check, Please!\u003c/em>\u003c/p>\n\u003cp>Like “buttah”!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Delicious. Yeah. It’s like “buttah.”\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to a very special edition of \u003cem>Check, Please! Bay Area.\u003c/em> Today we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem>Check, Please!\u003c/em> table today are supervising naturalist Ashley Houts, retired school teacher Vicki Traylor, and real estate broker Robert Fernandez. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, we are. We are great.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> We’re so excited!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Robert gets us started with his favorite lunchtime hangout. From melt-in-your-mouth brisket to house-smoked cold cuts, all sustainably sourced from local ranches, it’s a true meat lover’s paradise. Located in Seaside, it’s The Meatery Butchery and Eatery.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Okay, so calamari po’boy. Meatball? One burger, one fry, please. Goomba now. Mac-n-cheese right now too.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We are The Meatery in Seaside, California. Shaking and baking, bro. We are a destination deli…\u003c/p>\n\u003cp>\u003cstrong>Man #1:\u003c/strong> Oregon Hill.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> All the way from Oregon Hill to come here.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> San Martin.\u003c/p>\n\u003cp>\u003cstrong>Man #1:\u003c/strong> Yes, sir. That’s right.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> …offering not just good sandwiches, but great sandwiches.\u003c/p>\n\u003cp>\u003cstrong>Customer:\u003c/strong> Mmm! The best.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> I took 30 years of being a chef and sandwiched it between two pieces of bread. I mean, our sandwiches are just unbelievable.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> People walk in and they’re kind of like overwhelmed by all the things we have going on in here. We always kind of reassure them — “Take your time. There’s a lot to take in.” French inspiration in my culinary background. You can see it through the entire menu in all the offerings. We craft all of our own sausages in-house, probably 27 flavors on a given week. We offer about five different pâtés on a regular basis. We do amazing hand-cut steaks and roasts. We do all of our own dry aging in-house. We actually use a gravity technique where we hang all of our steaks. For our pastrami Reuben, we take American Wagyu brisket, and we cure that for 12 days before we pepper it and smoke it. Our signature item is actually our smoked brisket. We smoke it for 18 hours, so it just literally jiggles as we slice it. Just a spectacular piece of meat. Teaching is one of my core values. It has been ever since I’ve been in the business. As the consumer comes in and if I’m trying to talk to them about a new cut that they may not have experienced, being able to walk them through how to prepare it. Now when they come back in and they’re like, “My family loved this steak I made!” it’s a pretty cool experience at the end of the day. That’s a steak. My mantra is “Be great every day.”\u003c/p>\n\u003cp>\u003cstrong>Man #3:\u003c/strong> Just checking out the dogs.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We’re definitely a family-owned and operated business, and by “operated” I mean literally almost every person in here is family.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Any wedge fries or mac-n-cheese for you?\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We all long for that personal connection.\u003c/p>\n\u003cp>\u003cstrong>Man #4:\u003c/strong> Thank you, Chef.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Cheers, guys. It’s why I became a chef — that experience of seeing somebody so satisfied.\u003c/p>\n\u003cp>\u003cstrong>Man #4:\u003c/strong> Mm! That was great.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Salud!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Robert, besides being fun to say — The Meatery Butchery and Eatery…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …it’s a really special place, isn’t it?\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Robert Fernandez:\u003c/strong> It is. Their array in the meat case is just spectacular. But also what they offer as far as lunch items and specials is really fantastic. Top of the list for me would definitely be the brisket. It’s just the right combination of char from the smoke, and it literally just falls apart. Super savory. It’s delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I heard Ashley over there going, “Ohh…”\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mm, it just sounds so good! Because I didn’t have that one. I had the Reuben, which was…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I love a Reuben. If I see it on a menu and we’re getting sandwiches, that’s what I’m gonna get. But it’s different here at The Meatery because it’s not your traditional sauerkraut. It’s a Brussels sprout kraut…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh, wow.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> …which is also fun to say. Brussels sprout kraut. But it was delicious. Like, I could have just a side of that alone. But the meat was, like you said, with the brisket just like falling apart, melt in your mouth, so juicy. One of those sandwiches while you’re eating it, it’s dripping down your arms and you don’t care because it’s just so tasty.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Wah. Well, I was disappointed because we were there at about 12:40 and they were out of it.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Oh, no!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Ah. Okay.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Out of the brisket and the Reuben?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> No, they were out of the Reuben.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But then I did ask to get a sample of the brisket. It was, as you said, it was just like melt in your mouth, like you could just cut it with your fork.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> So we just had a sample of that. My husband got the Goomba, which is it’s basically an Italian sub. And it was really delicious. The bread was very soft and perfect with sesame seeds on the top. We also had delicious potato salad.\u003c/p>\n\u003cp>\u003cstrong data-start=\"371\" data-end=\"388\" data-is-only-node=\"\">Ashley Houts:\u003c/strong> Mmm!\u003cbr>\n\u003cbr data-start=\"393\" data-end=\"396\">\u003cstrong data-start=\"396\" data-end=\"414\">Vicki Traylor:\u003c/strong> I loved it.\u003cbr>\n\u003cbr data-start=\"426\" data-end=\"429\">\u003cstrong data-start=\"429\" data-end=\"450\">Robert Fernandez:\u003c/strong> They also do a Caesar salad. It’s one of the Caesar salads to which others aspire to be.\u003cbr>\n\u003cbr data-start=\"539\" data-end=\"542\">\u003cstrong data-start=\"542\" data-end=\"559\">Ashley Houts:\u003c/strong> Wow, ooh, I’ll have to try.\u003cbr>\n\u003cbr data-start=\"587\" data-end=\"590\">\u003cstrong data-start=\"590\" data-end=\"611\">Robert Fernandez:\u003c/strong> Perfectly seasoned dressing. And it also features potato wedges, which you wouldn’t necessarily see in a Caesar salad, but it works so well. Crunchy on the outside. Really nice and soft on the inside. So flavorful. And it’s just — it’s a beautifully prepared salad. And don’t miss the pâté. It’s a French country-style pâté accompanied with a lovely mustard, cornichons, fried capers, and a beautiful baguette. It’s just spectacular. He has an amazing curated list of wines that he offers. That particular day I had the CdP. I will spare myself with trying to pronounce it correctly.\u003cbr>\n\u003cbr data-start=\"1195\" data-end=\"1198\">\u003cstrong data-start=\"1198\" data-end=\"1217\">Leslie Sbrocco:\u003c/strong> The Châteauneuf-du-Pape.\u003cbr>\n\u003cbr data-start=\"1242\" data-end=\"1245\">\u003cstrong data-start=\"1245\" data-end=\"1266\">Robert Fernandez:\u003c/strong> That one. [Laughs] And it was amazing because it paired so well with everything that we had ordered that day on the menu.\u003cbr>\n\u003cbr data-start=\"1388\" data-end=\"1391\">\u003cstrong data-start=\"1391\" data-end=\"1409\">Vicki Traylor:\u003c/strong> I had the bánh mì sandwich. So it did have pâté, and it was delicious. Not too fatty, and succulent. And the jalapeños and the pickled vegetables, and the bánh mì bread was beautiful.\u003cbr>\n\u003cbr data-start=\"1593\" data-end=\"1596\">\u003cstrong data-start=\"1596\" data-end=\"1615\">Leslie Sbrocco:\u003c/strong> Have you had the bánh mì before?\u003cbr>\n\u003cbr data-start=\"1648\" data-end=\"1651\">\u003cstrong data-start=\"1651\" data-end=\"1672\">Robert Fernandez:\u003c/strong> I have had the bánh mì, and it is also a very, very good sandwich. It’s really hard to pick because there’s so many great options there. Also the po’boy. A calamari steak po’boy, which was just great.\u003cbr>\n\u003cbr data-start=\"1873\" data-end=\"1876\">\u003cstrong data-start=\"1876\" data-end=\"1893\">Ashley Houts:\u003c/strong> Oooh.\u003cbr>\n\u003cbr data-start=\"1899\" data-end=\"1902\">\u003cstrong data-start=\"1902\" data-end=\"1923\">Robert Fernandez:\u003c/strong> Really nice crunch to the calamari that’s really perfectly breaded. Juicy, soft. It has this relish on it that pairs so nicely with the calamari. Super-soft bread. It’s amazing. The other item that I don’t know if you had a chance to try is the beef rib. It’s a monster of a beef rib. The char that it has on it. And just…\u003cbr>\n\u003cbr data-start=\"2248\" data-end=\"2251\">\u003cstrong data-start=\"2251\" data-end=\"2269\">Vicki Traylor:\u003c/strong> Like the brisket.\u003cbr>\n\u003cbr data-start=\"2287\" data-end=\"2290\">\u003cstrong data-start=\"2290\" data-end=\"2311\">Robert Fernandez:\u003c/strong> Yes, and just how juicy it is and flavorful and melts in your mouth. It’s an amazing rib.\u003cbr>\n\u003cbr data-start=\"2401\" data-end=\"2404\">\u003cstrong data-start=\"2404\" data-end=\"2423\">Leslie Sbrocco:\u003c/strong> Is it for one person? Or five? [Laughter]\u003cbr>\n\u003cbr data-start=\"2465\" data-end=\"2468\">\u003cstrong data-start=\"2468\" data-end=\"2489\">Robert Fernandez:\u003c/strong> I would say one of their ribs would be more than enough for two people to share.\u003cbr>\n\u003cbr data-start=\"2570\" data-end=\"2573\">\u003cstrong data-start=\"2573\" data-end=\"2592\">Leslie Sbrocco:\u003c/strong> Okay.\u003cbr>\n\u003cbr data-start=\"2598\" data-end=\"2601\">\u003cstrong data-start=\"2601\" data-end=\"2618\">Ashley Houts:\u003c/strong> I know it’s called The Meatery, but what was really delicious that I would go back there for was their mac-n-cheese.\u003cbr>\n\u003cbr data-start=\"2735\" data-end=\"2738\">\u003cstrong data-start=\"2738\" data-end=\"2757\">Leslie Sbrocco:\u003c/strong> Oh!\u003cbr>\n\u003cbr data-start=\"2761\" data-end=\"2764\">\u003cstrong data-start=\"2764\" data-end=\"2781\">Ashley Houts:\u003c/strong> Did you try that?\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2823\">Robert Fernandez:\u003c/strong> Yes, mac-n-cheese.\u003cbr>\n\u003cbr data-start=\"2842\" data-end=\"2845\">\u003cstrong data-start=\"2845\" data-end=\"2862\">Ashley Houts:\u003c/strong> Oh, my gosh, so it’s a blend of cheeses that’s just exquisite. We ordered one to share at the table and we’re all, like, just starting. Oh, it was gone in a flash.\u003cbr>\n\u003cbr data-start=\"3026\" data-end=\"3029\">\u003cstrong data-start=\"3029\" data-end=\"3050\">Robert Fernandez:\u003c/strong> [Laughs] But the thing about their mac-n-cheese that’s different is it has a bit of, like, pimento flavor.\u003cbr>\n\u003cbr data-start=\"3157\" data-end=\"3160\">\u003cstrong data-start=\"3160\" data-end=\"3181\">Robert Fernandez:\u003c/strong> Yes.\u003cbr>\n\u003cbr data-start=\"3186\" data-end=\"3189\">\u003cstrong data-start=\"3189\" data-end=\"3206\">Ashley Houts:\u003c/strong> My family, we love pimento cheese dip. It’s, like, the fact that that was, like, in their mac-n-cheese was so good. And they sell a container of it that you can take and bake at home, and I had it again that night because we got that container.\u003cbr>\n\u003cbr data-start=\"3451\" data-end=\"3454\">\u003cstrong data-start=\"3454\" data-end=\"3473\">Leslie Sbrocco:\u003c/strong> You got that container.\u003cbr>\n\u003cbr data-start=\"3497\" data-end=\"3500\">\u003cstrong data-start=\"3500\" data-end=\"3517\">Ashley Houts:\u003c/strong> It was so good.\u003cbr>\n\u003cbr data-start=\"3533\" data-end=\"3536\">\u003cstrong data-start=\"3536\" data-end=\"3554\">Vicki Traylor:\u003c/strong> They had a lot of beautiful things to take home, and I took home quite a few. [Laughter] They had these marinated mushrooms.\u003cbr>\n\u003cbr data-start=\"3679\" data-end=\"3682\">\u003cstrong data-start=\"3682\" data-end=\"3699\">Ashley Houts:\u003c/strong> Mmm.\u003cbr>\n\u003cbr data-start=\"3704\" data-end=\"3707\">\u003cstrong data-start=\"3707\" data-end=\"3725\">Vicki Traylor:\u003c/strong> All these, like, garlic butters and just all these things that would make a meal at home wonderful.\u003cbr>\n\u003cbr data-start=\"3825\" data-end=\"3828\">\u003cstrong data-start=\"3828\" data-end=\"3849\">Robert Fernandez:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"3856\" data-end=\"3859\">\u003cstrong data-start=\"3859\" data-end=\"3878\">Leslie Sbrocco:\u003c/strong> Meatery, butchery, eatery, shoppery.\u003cbr>\n\u003cbr data-start=\"3915\" data-end=\"3918\">\u003cstrong data-start=\"3918\" data-end=\"3936\">Vicki Traylor:\u003c/strong> There you go.\u003cbr>\n\u003cbr data-start=\"3950\" data-end=\"3953\">\u003cstrong data-start=\"3953\" data-end=\"3970\">Ashley Houts:\u003c/strong> Exactly.\u003cbr>\n\u003cbr data-start=\"3979\" data-end=\"3982\">\u003cstrong data-start=\"3982\" data-end=\"4003\">Robert Fernandez:\u003c/strong> One-stop shop.\u003cbr>\n\u003cbr data-start=\"4018\" data-end=\"4021\">\u003cstrong data-start=\"4021\" data-end=\"4040\">Leslie Sbrocco:\u003c/strong> [Laughs] Alright. If you would like to try The Meatery Butchery & Eatery, it’s located on Fremont Boulevard in Seaside. And the average tab per person without drinks is around $30. Vicki’s restaurant is the quintessential definition of a hidden gem. Tucked inside a rare and used book shop, it’s a cozy little spot for curries, roti, and other traditional Thai delights. Located in downtown Santa Cruz, it’s Hanloh Thai Food.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Lalita Kaewsawang:\u003c/strong> Hanloh Thai Food — well, we cook really good Thai food, and a lot of them come from my childhood. So this is nam prik lon, the crabmeat coconut relish. I always try to tell a story. Every dish that’s on the menu has a part of me in it somewhere.\u003c/p>\n\u003cp>So Hanloh started in 2018. We were doing pop-ups and catering everywhere. And in 2021, I got a call from Bad Animal, which is a bookstore and a wine bar in Santa Cruz, to be a chef residency. It’s pretty casual, very Santa Cruz. Never in my life I thought I would be opening a restaurant in a bookstore.\u003c/p>\n\u003cp>I started cooking because that’s how I stay connected to home. My mother is a street food vendor in Bangkok, and she’s really inspired me to cook. The street vendors have very focused menus and I love their movements. I love how meticulous their ingredients are. I’m very inspired by that.\u003c/p>\n\u003cp>When I established my career in Santa Cruz, I started to realize, to make this unique, you have to use local ingredients.\u003c/p>\n\u003cp>One of the dishes on our menu is roti martabak, which has a lot of Indian influence and Muslim influence. My mother is Muslim Thai. So this is a dish that is a homage to my mom and to her heritage. So I chose to make it all vegan. It’s like a blend of Thai culture and Santa Cruz.\u003c/p>\n\u003cp>The nice part about us being in a bookstore is sometimes when people have to wait, they can get a glass of wine and browse the book, and it doesn’t feel like they’re actually waiting that much longer. They wait for a while, but it doesn’t feel like it.\u003c/p>\n\u003cp>Our food is made for sharing, so order family style, a couple glasses of wine. It’s pretty chill. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, Vicki, so, hidden inside a used bookstore.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It’s called Bad Animal.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And the Bad Animal is an American badger, which is one of my favorite animals! I sat —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You can tell us about that.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah! They’re ferocious, but so cool. But I sat right underneath a taxidermied badger. Just like all the stuff on the wall — not just the bookstore — the bookstore was wonderful.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It’s just — it’s such a great feeling when you’re in there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Very Santa Cruz.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Very Santa Cruz. That’s a great point.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I just kept saying, “This place is so hip.” You’re hanging out, you’re talking.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They’re not turning tables.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> They’re not. That’s not what they’re for.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Vicki, so many dishes to try. But do you have a favorite?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> I do. My favorite is an appetizer. I think it’s called nam prik lon. And it is a beautiful crab custard with a lot of fresh crab. It has makrut leaves. The preparation of all the vegetables is like a feast for the eyes. And then the shrimp crackers that you dip in. And it’s absolutely delicious.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Ashley Houts:\u003c/strong> So we sat down and we saw this dish keep going out to all of these different tables, and we asked our server, “What is that?” And she said, “Oh, it’s my favorite salad. You have to get it.” It was the yum galumpii. It was with tofu. Just perfectly cooked. Crispy on the outside, warm and soft, like almost gooey tofu on the inside. It had all of the cabbage and cilantro and lime, was really, really fresh flavors. But then there was a crunch with the peanuts in there. We just devoured it, and I could have just had like three of those salads for my dinner. I crave it, and I want to go back for that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you start with anything?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> I did. I had the scallop salad, and that salad — I would go back just for that salad. It was so good. The scallops with a dried shrimp also. They just — they were paired beautifully together.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Have you had this salad before?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We did, we did. It just — the scallops are melt-in-your-mouth.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And then, yeah, it comes with lettuce so you can wrap it. It was just dressed perfectly, because you could taste the makrut lime, you could taste the fish sauce. But nothing was overpowering. Just fresh and delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So a good way to start, with a salad, one of the salads.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Good way to start is with the salad. The fried chicken.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Oh, gosh. The fried chicken is just perfectly prepared.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All three of you are going…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes. The fried chicken, super crispy on the outside, super juicy on the inside, paired with a sauce that was just really a nice complement.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It was perfectly fried.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It was great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And the presentation is so beautiful. They’ve made the cucumber look so pretty.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It’s so good. It’s — always. Melt in your mouth.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> I love the cod.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> You talked about “melt in your mouth” with the other dish, but the cod…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s fabulous. And it’s local and it’s sustainable, but it just flakes apart. And it was like we just kept saying, like, “Is this butter? Are we eating butter?” ’cause it was just so flavorful.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And it’s steamed in a broth, a spicy kind of…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s spicy.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> …lemongrass broth with a little chili. I mean, it so perfect…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Lime and coconut in there.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> …to put the jasmine rice in to soak it all up. So it was perfect.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And then the wine, they have all these natural wines. We got this really nice German white wine that paired perfectly with everything we got.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> We haven’t talked about the roti.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s delicious. We had the roti.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> You did?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes, we did. And it’s stuffed with yams and caramelized onions. And I was like, “Oh, my gosh, it feels like I’m eating fall.” But it’s paired with a really light cucumber salad.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I was like, oh, my goodness. The combination, it’s like fall and spring together in one plate. It was so good.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> What did you get for dessert?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> A coconut-pandan custard. And the waiter that brought it out, he, like, leaned over to us and said, “You’re gonna love this. I can’t get enough of it.” And so the custard itself was really thick, but also light, because it’s coconut, but it was green. And I was like, “Wait, why is it green?”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pandan.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Well, pandan is — yeah. It’s like a tropical plant…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> …that’s mixed in with the coconut. And it was served with this brioche bread. The brioche was so buttery and you dip it in there, and, ohh, it was so good. But we also got the coconut ice cream with that beautiful cookie.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> With the little cookie.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> With the cookie. Yes.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> So delicious.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s so pretty too.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Didn’t last. It was great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Ours didn’t either.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I feel like the dishes were like her work of art, the chef’s work of art.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The quality and the preparation of everything that we received that day that we ordered was really great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Every person I know that has gone there has really loved it, so I’m happy that you liked it too.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Well, you can count one more on that list. It was very tasty.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Two more.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Enjoyed it very.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, if you would like to try Hanloh Thai Food, it’s located on Cedar Street in Santa Cruz. The average multi-course tab per person without drinks is around $75.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ashley’s nautically themed restaurant holds a special place in her heart. It’s where she got engaged. Step onto the terrace with a cocktail in hand and the ocean breeze in your hair, and it’s not hard to feel a romantic vibe settling in. Located inside Monterey Plaza Hotel, it’s Schooners Monterey.\u003c/p>\n\u003cp>\u003cstrong>[music playing]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> Schooners is really our quintessential Monterey restaurant. Our location is right on Cannery Row. Very historic. You can see one of the last canneries adjacent to our restaurant. I’m originally from Boston, Massachusetts. I gravitate towards water, so being here on the Pacific really makes me feel at home.\u003c/p>\n\u003cp>Our menu is based on the seasons. All our seafood is sustainable. We really listen to our fishermen. Whatever type of seafood is at the highest quality is what kind of is gonna get my attention.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> I’m really super proud that we put on some local Monterey anchovies. We cure it, pickle it, and it goes on this amazing toasted focaccia bread. Just a couple one-biters, but it really is a great way to start your meal.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Tell me when.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> That’s when. When.\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> A lot of people ask me what is the secret to our clam chowder. Well, it is a secret, but we do use sherry wine that has this beautiful kind of undertone. It’s creamy. It’s delicious. It’s super yummy.\u003c/p>\n\u003cp>We hollow out this sourdough bread that is made to order. So have that with a beautiful IPA, and you’re good to go.\u003c/p>\n\u003cp>Our seafood pasta — the pasta is made daily. We do have some dry-aged steaks on the menu too, so it’s not all seafood.\u003c/p>\n\u003cp>This view is unbelievable. On any given day when you’re sitting out here at Schooners patio, you’re gonna see sea otters, you’re gonna see sea lions, you’re gonna see the fog kind of rolling in. You’re also potentially gonna get wet by some of these crashing waves that can hit the sides of these rocks. You get a splash. And that’s kind of part of the experience.\u003c/p>\n\u003cp>It’s really beautiful, very tranquil. But also there’s a jovial kind of ambiance to our dining room. It’s a pretty fun time here at Schooners.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Ashley, this might not be your typical hotel restaurant, right? How did you discover this?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s definitely not. So the first time we stayed there, we were celebrating my husband graduating fire academy, which is a big deal for firefighters. The next time we went there, he proposed.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And it was one of those places where even if you’re not celebrating an engagement, you know, or a birthday, it’s just such a beautiful place to go for a meal.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> When you walk into the doors of the restaurant, you’re actually walking out into that outdoor terrace area from where we entered.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It feels like you’re on a boat.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, it does!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> You’re suspended over the bay. The wind’s blowing, but then they have the heaters so you’re not cold. And I always come equipped with my binoculars because I love wildlife, so I’m out there looking for otters and they’re always right there.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We ate inside right by the window. Absolutely gorgeous views of everything. I loved it.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes. Absolutely.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> And the food is an event in itself, right? You can get big towers, and you can get all sorts of things, sardines and…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anybody have the Supreme Plaza Mary? This Bloody Mary, it’s like a meal in a glass in itself. It’s a big, beautiful goblet. And it comes with two thick slices of bacon and these perfectly poached shrimp. There’s blue-cheese-stuffed olives. There’s pepperoncinis. It’s just like so many things. And then it’s a perfect spiciness. To be out there with the wind in your hair. Or inside.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So that’s your appetizer.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> That’s your appetizer.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> We started out with the burrata. Burrata was visually beautiful. First bite I was a little disappointed that it wasn’t more flavorful.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Gooey.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> But beautifully prepared dish.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Over arugula and sliced tomatoes and watermelon around the outside, with this delicious, delicious sourdough with balsamic glaze. It just — it was so delicious.\u003c/p>\n\u003cp>And then we got the most amazing salad, the Pacific seafood salad. And it had poached prawns that were fabulous, but a ton of fresh crab, very generous. And sliced ahi that was seared perfectly. The sesame dressing. It was so good. I will go back for that salad any time.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Robert Fernandez:\u003c/strong> Well, the one dish that I will definitely go back for were the brined anchovies.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The anchovy dish…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They’re known for that dish. Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The brined anchovies were just amazing. Perfectly brined. Really nice salt. And it also had olive tapenade. The dish was amazing.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anybody have the clam chowder?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It’s delicious. Perfect creaminess. The potatoes were just the right size.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Right? It’s really creamy and rich, but it’s not so thick. It’s still light. The clams themselves, just like butter, melt in your mouth —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Like “buttah”!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah. It’s like buttah. So good.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Let me tell you about the tuna poke. The tuna poke was really marvelous also. The way it was prepared with the sticky rice, avocado. There was one thing that I felt that it could have done without, and that was the mango. For me, the mango took a little bit away from the tuna, but the tuna poke itself was a really beautiful dish. Oh, gosh, I’d go back for all of them. It was great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re shaking your head, Ashley. You’ve had that.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes, I’ve had that before. They do a great job with all of their “raw bar,” they call it — their oysters, you can get a seafood tower, their ceviche. Mm!\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We also got the crab BLT.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It had so much crab. And it was served on this thick, soft, beautiful brioche, which I will say didn’t hold up that well because they had so much crab.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Just so much crab. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But it didn’t matter. I ate it with a knife and fork.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Not a real complaint.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> That’s a terrible problem to have.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And it had the bacon. And somebody was like, “I would think the bacon would take away from the crab.” No. It was so delicious.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anyone have the mussels?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mmm.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> No, did not have the mussels.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> But I can see that look in your eye like…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Like that they were good.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> So good. I mean, and if you like the Thai flavors of coconut and lime, they’re so fresh. They’re just really plump, beautiful, big mussels, but so tender. And it comes with, again, that really nice sourdough crostini and can sop up everything and then use your spoon when the bread runs out ’cause it’s such a good sauce.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The dish that I was really impressed with was the cioppino. It comes out in a pot. I’ve got to tell you, the amount of seafood in this cioppino was really impressive. Shrimp. Clams. Mussels. Seasonal fish. It’s a saffron-based sauce that’s just really so beautifully seasoned. And the waiter was really generous enough to see that I was done with the bread that came with the actual dish, so he brought additional bread for me because —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s because it’s “sop-up-able.”\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, yes, that is —\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Sop-up-able.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> That’s the technical term.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about desserts? Any room, anyone?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Well, we didn’t, but my granddaughter, she got the ice cream sundae. And of course we took bites and —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> “My granddaughter got it, not me.”\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Not me. Of course not.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But I had a couple bites, and just everything, they presented it so well and they did a really good job of making you feel special. It was really a nice experience.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> They just go the extra mile there to make you feel so special.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> They did. They absolutely did.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you will be back?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> As will I.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Schooners Monterey, it’s located on Cannery Row in the Monterey Plaza Hotel. The average multi-course tab per person without drinks is around $65.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Check out \u003cem>Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp>I want to thank my amazing guests on this week’s show — \u003cstrong>Ashley Houts\u003c/strong>, who says “I do” time and time again to the seafood delights at Schooners Monterey; \u003cstrong>Vicki Traylor\u003c/strong>, whose pick of Hanloh Thai in Santa Cruz will thrill bookworms and foodies alike; and \u003cstrong>Robert Fernandez\u003c/strong>, who pairs his pâté with a Châteauneuf-du-Pape at The Meatery Butchery & Eatery in Seaside.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp>Cheers, everyone.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Cheers! Whoo-hoo!\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Everybody’s hyped on brisket. The key to a good slice is across the grain. Like any piece of meat, you always want to cut across the grain. We’ll go through that bark, and we’ll just kind of cut straight down. It’s a difficult cut, but it’s an amazing cut, right? So well marbled, so rich, so unctuous. We have some guests that want the fattier point end and some that want the leaner end. We get a ton of Texans here who will never say that it’s the best brisket they’ve ever had, but they put it up there as a high watermark.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Brisket, it’s — it’s God’s gift to us all. [Laughs]\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23519/check-please-bay-area-reviews-the-meatery-hanloh-thai-food-schooners-monterey",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3845",
"checkplease_3760",
"checkplease_3731",
"checkplease_9308",
"checkplease_9309",
"checkplease_10",
"checkplease_3874",
"checkplease_9427",
"checkplease_7938",
"checkplease_8044"
],
"tags": [
"checkplease_8957",
"checkplease_8574",
"checkplease_8575",
"checkplease_8988",
"checkplease_9310",
"checkplease_8872",
"checkplease_9430",
"checkplease_8592",
"checkplease_9311",
"checkplease_9404",
"checkplease_8703"
],
"featImg": "checkplease_23523",
"label": "checkplease_9339"
},
"checkplease_23493": {
"type": "posts",
"id": "checkplease_23493",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23493",
"score": null,
"sort": [
1749855445000
]
},
"guestAuthors": [],
"slug": "take-a-summer-road-trip-as-check-please-bay-area-returns-to-monterey-and-santa-cruz",
"title": "Take a Summer Road Trip as Check, Please! Bay Area Returns to Monterey and Santa Cruz!",
"publishDate": 1749855445,
"format": "standard",
"headTitle": "Take a Summer Road Trip as Check, Please! Bay Area Returns to Monterey and Santa Cruz! | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready for a culinary escape? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 20th season with a delicious three-part spotlight on the Monterey Bay Area’s dynamic dining scene before returning to the Bay Area. The James Beard and Emmy Award-winning series returns this July with standout restaurants serving everything from smoky brisket and Thai street food to São Paulo-style stews and over-the-top hot dogs.\u003c/span>\u003c/p>\n\u003cp>Each week, three Bay Area locals join host Leslie Sbrocco to recommend their favorite spots, swap stories, and dive into spirited food debates. This season serves up everything from vegetarian tasting menus in Pacific Grove to house-butchered meats in Seaside and seafood towers paired with ocean views, surf-town charm, and serious flavor in Monterey. Plus, Cecilia Tries It heads to Castroville for a tasting tour along the Monterey County Artichoke Trail.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on July 10.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/zu6nM8Yqk90\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 10\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Seaside\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Meatery Butchery & Eatery\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up bold sandwiches, house-made sausages, and 18-hour smoked brisket from a chef who sources his meats with care.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Hanloh Thai Food \u003c/b>\u003cspan style=\"font-weight: 400\">in downtown \u003c/span>\u003cb>Santa Cruz \u003c/b>\u003cspan style=\"font-weight: 400\">offers seasonal Thai dishes like double-fried gai tod hat yai and steamed black cod in spicy lime broth, all inspired by the chef’s Thai-Californian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Schooners Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers panoramic ocean views and sustainable seafood, including a saffron-tomato cioppino, Dungeness crab BLT rolls, and classic ice cream sundaes.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 17\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>El Bistro by The Sea \u003c/b>\u003cspan style=\"font-weight: 400\">brings a Mexican twist to \u003c/span>\u003cb>Carmel\u003c/b>\u003cspan style=\"font-weight: 400\"> breakfasts, with dishes like crème brûlée French toast, chilaquiles rojos, and chile relleno omelettes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Julia’s Vegetarian Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove \u003c/b>\u003cspan style=\"font-weight: 400\">wows guests with creative vegetarian fare, including a crispy fried mushroom samplers, yellow coconut curry, and standout pizzas.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Sampa Brazilian Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Santa Cruz\u003c/b>\u003cspan style=\"font-weight: 400\">, diners savor São Paulo-inspired dishes like moqueca, vegan feijoada, and pão de queijo — all paired with tropical juices, local beers, and live music.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 24\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Woody’s at the Airport\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> offers elevated comfort food with runway views — think buttery sand dabs, honey chili wings, and “Wills Fargo” steak bites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Lucy’s on Lighthouse\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top hot dogs like the bacon-wrapped Asilomar and the pulled pork–topped Cobblestones dog, plus crispy tots with Lucy’s house sauce.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Home\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Soquel\u003c/b>\u003cspan style=\"font-weight: 400\">, Chef Brad Briske crafts seasonal dishes from locally sourced ingredients — from fried chicken with anchovy aioli to candy cap mushroom panna cotta.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips heads to \u003c/span>\u003cb>Castroville\u003c/b>\u003cspan style=\"font-weight: 400\"> to explore the legacy and lore of the Monterey Bay Area’s most iconic vegetable: the humble artichoke.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 31\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Brezo\u003c/b>\u003cspan style=\"font-weight: 400\"> delights in \u003c/span>\u003cb>Albany\u003c/b>\u003cspan style=\"font-weight: 400\"> with Latin-Californian comfort food like banana Kahlúa French toast, gorditas, and the juicy Brezo Burger.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Fillmore District, \u003c/span>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cspan style=\"font-weight: 400\"> serves rosemary fried chicken, brown butter cornbread, and mac and cheese rooted in Southern family tradition.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Rise Woodfire Pizza\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> turns a historic train station into a dining destination with wood-fired pies, rotisserie meats, and decadent desserts.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips visits \u003cb>San Jose\u003c/b>’s \u003cb>Japantown\u003c/b> for market-fresh bites and the vibrant sights and sounds of the \u003cb>Obon Festival\u003c/b>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1751583011,
"stats": {
"hasAudio": false,
"hasVideo": true,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 12,
"wordCount": 617
},
"headData": {
"title": "Take a Summer Road Trip as Check, Please! Bay Area Returns to Monterey and Santa Cruz! | KQED",
"description": "Four new episodes air in July 2025 as Check, Please! Bay Area continues its 20th season — starting in Monterey Bay.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Four new episodes air in July 2025 as Check, Please! Bay Area continues its 20th season — starting in Monterey Bay.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Take a Summer Road Trip as Check, Please! Bay Area Returns to Monterey and Santa Cruz!",
"datePublished": "2025-06-13T15:57:25-07:00",
"dateModified": "2025-07-03T15:50:11-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3750,
"slug": "cuisine",
"name": "cuisine"
},
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23493/take-a-summer-road-trip-as-check-please-bay-area-returns-to-monterey-and-santa-cruz",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Ready for a culinary escape? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 20th season with a delicious three-part spotlight on the Monterey Bay Area’s dynamic dining scene before returning to the Bay Area. The James Beard and Emmy Award-winning series returns this July with standout restaurants serving everything from smoky brisket and Thai street food to São Paulo-style stews and over-the-top hot dogs.\u003c/span>\u003c/p>\n\u003cp>Each week, three Bay Area locals join host Leslie Sbrocco to recommend their favorite spots, swap stories, and dive into spirited food debates. This season serves up everything from vegetarian tasting menus in Pacific Grove to house-butchered meats in Seaside and seafood towers paired with ocean views, surf-town charm, and serious flavor in Monterey. Plus, Cecilia Tries It heads to Castroville for a tasting tour along the Monterey County Artichoke Trail.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on July 10.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/zu6nM8Yqk90\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 10\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Seaside\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Meatery Butchery & Eatery\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up bold sandwiches, house-made sausages, and 18-hour smoked brisket from a chef who sources his meats with care.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Hanloh Thai Food \u003c/b>\u003cspan style=\"font-weight: 400\">in downtown \u003c/span>\u003cb>Santa Cruz \u003c/b>\u003cspan style=\"font-weight: 400\">offers seasonal Thai dishes like double-fried gai tod hat yai and steamed black cod in spicy lime broth, all inspired by the chef’s Thai-Californian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Schooners Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers panoramic ocean views and sustainable seafood, including a saffron-tomato cioppino, Dungeness crab BLT rolls, and classic ice cream sundaes.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 17\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>El Bistro by The Sea \u003c/b>\u003cspan style=\"font-weight: 400\">brings a Mexican twist to \u003c/span>\u003cb>Carmel\u003c/b>\u003cspan style=\"font-weight: 400\"> breakfasts, with dishes like crème brûlée French toast, chilaquiles rojos, and chile relleno omelettes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Julia’s Vegetarian Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove \u003c/b>\u003cspan style=\"font-weight: 400\">wows guests with creative vegetarian fare, including a crispy fried mushroom samplers, yellow coconut curry, and standout pizzas.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Sampa Brazilian Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Santa Cruz\u003c/b>\u003cspan style=\"font-weight: 400\">, diners savor São Paulo-inspired dishes like moqueca, vegan feijoada, and pão de queijo — all paired with tropical juices, local beers, and live music.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 24\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Woody’s at the Airport\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> offers elevated comfort food with runway views — think buttery sand dabs, honey chili wings, and “Wills Fargo” steak bites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Lucy’s on Lighthouse\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top hot dogs like the bacon-wrapped Asilomar and the pulled pork–topped Cobblestones dog, plus crispy tots with Lucy’s house sauce.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Home\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Soquel\u003c/b>\u003cspan style=\"font-weight: 400\">, Chef Brad Briske crafts seasonal dishes from locally sourced ingredients — from fried chicken with anchovy aioli to candy cap mushroom panna cotta.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips heads to \u003c/span>\u003cb>Castroville\u003c/b>\u003cspan style=\"font-weight: 400\"> to explore the legacy and lore of the Monterey Bay Area’s most iconic vegetable: the humble artichoke.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 31\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Brezo\u003c/b>\u003cspan style=\"font-weight: 400\"> delights in \u003c/span>\u003cb>Albany\u003c/b>\u003cspan style=\"font-weight: 400\"> with Latin-Californian comfort food like banana Kahlúa French toast, gorditas, and the juicy Brezo Burger.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Fillmore District, \u003c/span>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cspan style=\"font-weight: 400\"> serves rosemary fried chicken, brown butter cornbread, and mac and cheese rooted in Southern family tradition.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Rise Woodfire Pizza\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> turns a historic train station into a dining destination with wood-fired pies, rotisserie meats, and decadent desserts.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips visits \u003cb>San Jose\u003c/b>’s \u003cb>Japantown\u003c/b> for market-fresh bites and the vibrant sights and sounds of the \u003cb>Obon Festival\u003c/b>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23493/take-a-summer-road-trip-as-check-please-bay-area-returns-to-monterey-and-santa-cruz",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3845",
"checkplease_9359",
"checkplease_3873",
"checkplease_250",
"checkplease_9105",
"checkplease_3750",
"checkplease_3740",
"checkplease_3730",
"checkplease_9210",
"checkplease_3731",
"checkplease_9200",
"checkplease_3751",
"checkplease_3847",
"checkplease_3871",
"checkplease_3753",
"checkplease_9308",
"checkplease_9309",
"checkplease_3741",
"checkplease_443",
"checkplease_3738",
"checkplease_10",
"checkplease_3739",
"checkplease_3729",
"checkplease_9209",
"checkplease_8964",
"checkplease_8061",
"checkplease_3874",
"checkplease_9427",
"checkplease_3934",
"checkplease_91",
"checkplease_8175",
"checkplease_1477",
"checkplease_7938"
],
"tags": [
"checkplease_8524",
"checkplease_8574",
"checkplease_8893",
"checkplease_8633",
"checkplease_9334",
"checkplease_9432",
"checkplease_9433",
"checkplease_8566",
"checkplease_8573",
"checkplease_9310",
"checkplease_9315",
"checkplease_8564",
"checkplease_8518",
"checkplease_8568",
"checkplease_8519",
"checkplease_8872",
"checkplease_9430",
"checkplease_8592",
"checkplease_9311",
"checkplease_9431",
"checkplease_8707",
"checkplease_8703",
"checkplease_9033",
"checkplease_9428"
],
"featImg": "checkplease_23506",
"label": "checkplease_9339"
}
},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "\"KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1MDAyODE4NTgz",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "\"KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9zZXJpZXMvamVycnlicm93bi9mZWVkL3BvZGNhc3Qv"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vc29sZG91dA"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"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.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM4MjU5Nzg2MzI3",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM0NTcwODQ2MjY2",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/checkplease?category=american": {
"isFetching": false,
"latestQuery": {
"from": 0,
"postsToRender": 9
},
"tag": null,
"vitalsOnly": true,
"totalRequested": 9,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 186,
"relation": "eq"
},
"items": [
"checkplease_23771",
"checkplease_23742",
"checkplease_23729",
"checkplease_23706",
"checkplease_23693",
"checkplease_23555",
"checkplease_23543",
"checkplease_23519",
"checkplease_23493"
]
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"pfsSessionReducer": {},
"subscriptionsReducer": {},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"checkplease_3758": {
"type": "terms",
"id": "checkplease_3758",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "american",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "american Archives | Check, Please! Bay Area",
"ogDescription": null,
"imageData": {
"ogImageSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png",
"width": 1200,
"height": 630
},
"twImageSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
},
"twitterCard": "summary_large_image"
}
},
"ttid": 173,
"slug": "american",
"isLoading": false,
"link": "/checkplease/category/american"
},
"checkplease_9339": {
"type": "terms",
"id": "checkplease_9339",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9339",
"found": true
},
"relationships": {},
"name": "Check Please!",
"slug": "check-please",
"taxonomy": "program",
"description": null,
"featImg": null,
"headData": {
"title": "Check Please! Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1710,
"isLoading": false,
"link": "/checkplease/program/check-please"
},
"checkplease_7989": {
"type": "terms",
"id": "checkplease_7989",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7989",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alameda",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alameda Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 356,
"slug": "alameda",
"isLoading": false,
"link": "/checkplease/category/alameda"
},
"checkplease_3845": {
"type": "terms",
"id": "checkplease_3845",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3845",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 232,
"slug": "asian-fusion",
"isLoading": false,
"link": "/checkplease/category/asian-fusion"
},
"checkplease_3763": {
"type": "terms",
"id": "checkplease_3763",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 179,
"slug": "berkeley-east-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/berkeley-east-bay-restaurant-info"
},
"checkplease_3873": {
"type": "terms",
"id": "checkplease_3873",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breakfast / brunch",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breakfast / brunch Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 168,
"slug": "breakfast-brunch",
"isLoading": false,
"link": "/checkplease/category/breakfast-brunch"
},
"checkplease_3784": {
"type": "terms",
"id": "checkplease_3784",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3784",
"found": true
},
"relationships": {},
"featImg": null,
"name": "caribbean",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "caribbean Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 194,
"slug": "caribbean",
"isLoading": false,
"link": "/checkplease/category/caribbean"
},
"checkplease_3750": {
"type": "terms",
"id": "checkplease_3750",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cuisine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 161,
"slug": "cuisine",
"isLoading": false,
"link": "/checkplease/category/cuisine"
},
"checkplease_3730": {
"type": "terms",
"id": "checkplease_3730",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3730",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 146,
"slug": "east-bay-reviews",
"isLoading": false,
"link": "/checkplease/category/east-bay-reviews"
},
"checkplease_3740": {
"type": "terms",
"id": "checkplease_3740",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3740",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 158,
"slug": "east-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/east-bay-restaurant-info"
},
"checkplease_9210": {
"type": "terms",
"id": "checkplease_9210",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9210",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1581,
"slug": "east-bay",
"isLoading": false,
"link": "/checkplease/category/east-bay"
},
"checkplease_3731": {
"type": "terms",
"id": "checkplease_3731",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3731",
"found": true
},
"relationships": {},
"featImg": null,
"name": "episodes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "episodes Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 149,
"slug": "episodes",
"isLoading": false,
"link": "/checkplease/category/episodes"
},
"checkplease_9200": {
"type": "terms",
"id": "checkplease_9200",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9200",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1571,
"slug": "food",
"isLoading": false,
"link": "/checkplease/category/food"
},
"checkplease_9451": {
"type": "terms",
"id": "checkplease_9451",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9451",
"found": true
},
"relationships": {},
"name": "Haitian",
"slug": "haitian",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "Haitian - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1822,
"isLoading": false,
"link": "/checkplease/category/haitian"
},
"checkplease_3751": {
"type": "terms",
"id": "checkplease_3751",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "italian",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "italian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 162,
"slug": "italian-cuisine",
"isLoading": false,
"link": "/checkplease/category/italian-cuisine"
},
"checkplease_494": {
"type": "terms",
"id": "checkplease_494",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "494",
"found": true
},
"relationships": {},
"featImg": null,
"name": "korean",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "korean Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 171,
"slug": "korean",
"isLoading": false,
"link": "/checkplease/category/korean"
},
"checkplease_3871": {
"type": "terms",
"id": "checkplease_3871",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kqed food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kqed food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 272,
"slug": "kqed-food",
"isLoading": false,
"link": "/checkplease/category/kqed-food"
},
"checkplease_8600": {
"type": "terms",
"id": "checkplease_8600",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8600",
"found": true
},
"relationships": {},
"featImg": null,
"name": "los gatos",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "los gatos Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 969,
"slug": "los-gatos",
"isLoading": false,
"link": "/checkplease/category/los-gatos"
},
"checkplease_3472": {
"type": "terms",
"id": "checkplease_3472",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 148,
"slug": "north-bay",
"isLoading": false,
"link": "/checkplease/category/north-bay"
},
"checkplease_3742": {
"type": "terms",
"id": "checkplease_3742",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3742",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 160,
"slug": "north-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/north-bay-restaurant-info"
},
"checkplease_9452": {
"type": "terms",
"id": "checkplease_9452",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9452",
"found": true
},
"relationships": {},
"name": "novato",
"slug": "novato",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "novato - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1823,
"isLoading": false,
"link": "/checkplease/category/novato"
},
"checkplease_9212": {
"type": "terms",
"id": "checkplease_9212",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9212",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1583,
"slug": "oakland",
"isLoading": false,
"link": "/checkplease/category/oakland"
},
"checkplease_3764": {
"type": "terms",
"id": "checkplease_3764",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3764",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland east bay restaurant info",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland east bay restaurant info Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 180,
"slug": "oakland-east-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/oakland-east-bay-restaurant-info"
},
"checkplease_9211": {
"type": "terms",
"id": "checkplease_9211",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9211",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peninsula",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peninsula Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1582,
"slug": "peninsula",
"isLoading": false,
"link": "/checkplease/category/peninsula"
},
"checkplease_3738": {
"type": "terms",
"id": "checkplease_3738",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurant info",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurant info Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 156,
"slug": "restaurant-info",
"isLoading": false,
"link": "/checkplease/category/restaurant-info"
},
"checkplease_10": {
"type": "terms",
"id": "checkplease_10",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 15,
"slug": "reviews",
"isLoading": false,
"link": "/checkplease/category/reviews"
},
"checkplease_7954": {
"type": "terms",
"id": "checkplease_7954",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7954",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san carlos",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san carlos Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 321,
"slug": "san-carlos",
"isLoading": false,
"link": "/checkplease/category/san-carlos"
},
"checkplease_9209": {
"type": "terms",
"id": "checkplease_9209",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9209",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1580,
"slug": "san-francisco",
"isLoading": false,
"link": "/checkplease/category/san-francisco"
},
"checkplease_3739": {
"type": "terms",
"id": "checkplease_3739",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3739",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 157,
"slug": "san-francisco-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/san-francisco-restaurant-info"
},
"checkplease_3729": {
"type": "terms",
"id": "checkplease_3729",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3729",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 145,
"slug": "reviews-san-francisco",
"isLoading": false,
"link": "/checkplease/category/reviews-san-francisco"
},
"checkplease_8964": {
"type": "terms",
"id": "checkplease_8964",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8964",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san jose",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san jose Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1335,
"slug": "san-jose",
"isLoading": false,
"link": "/checkplease/category/san-jose"
},
"checkplease_3934": {
"type": "terms",
"id": "checkplease_3934",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3934",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soul food, cajun, creole",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soul food, cajun, creole Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 201,
"slug": "soul-food-cajun-creole",
"isLoading": false,
"link": "/checkplease/category/soul-food-cajun-creole"
},
"checkplease_91": {
"type": "terms",
"id": "checkplease_91",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 147,
"slug": "south-bay",
"isLoading": false,
"link": "/checkplease/category/south-bay"
},
"checkplease_8175": {
"type": "terms",
"id": "checkplease_8175",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8175",
"found": true
},
"relationships": {},
"featImg": null,
"name": "southern",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "southern Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 542,
"slug": "southern",
"isLoading": false,
"link": "/checkplease/category/southern"
},
"checkplease_1477": {
"type": "terms",
"id": "checkplease_1477",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "1477",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spanish, latin",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spanish, latin Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 182,
"slug": "spanish",
"isLoading": false,
"link": "/checkplease/category/spanish"
},
"checkplease_7938": {
"type": "terms",
"id": "checkplease_7938",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7938",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thai",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thai Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 305,
"slug": "thai",
"isLoading": false,
"link": "/checkplease/category/thai"
},
"checkplease_108": {
"type": "terms",
"id": "checkplease_108",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian, vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian, vegan Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 165,
"slug": "vegetarian",
"isLoading": false,
"link": "/checkplease/category/vegetarian"
},
"checkplease_8715": {
"type": "terms",
"id": "checkplease_8715",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8715",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alameda",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alameda Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1084,
"slug": "alameda",
"isLoading": false,
"link": "/checkplease/tag/alameda"
},
"checkplease_8574": {
"type": "terms",
"id": "checkplease_8574",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8574",
"found": true
},
"relationships": {},
"featImg": null,
"name": "american food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "american food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 943,
"slug": "american-food",
"isLoading": false,
"link": "/checkplease/tag/american-food"
},
"checkplease_8776": {
"type": "terms",
"id": "checkplease_8776",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8776",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bakery Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1145,
"slug": "bakery",
"isLoading": false,
"link": "/checkplease/tag/bakery"
},
"checkplease_8508": {
"type": "terms",
"id": "checkplease_8508",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8508",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 877,
"slug": "berkeley",
"isLoading": false,
"link": "/checkplease/tag/berkeley"
},
"checkplease_8633": {
"type": "terms",
"id": "checkplease_8633",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8633",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breakfast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breakfast Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1002,
"slug": "breakfast",
"isLoading": false,
"link": "/checkplease/tag/breakfast"
},
"checkplease_1368": {
"type": "terms",
"id": "checkplease_1368",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "1368",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brunch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brunch Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 29,
"slug": "brunch",
"isLoading": false,
"link": "/checkplease/tag/brunch"
},
"checkplease_9398": {
"type": "terms",
"id": "checkplease_9398",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9398",
"found": true
},
"relationships": {},
"name": "check please",
"slug": "check-please",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "check please - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1769,
"isLoading": false,
"link": "/checkplease/tag/check-please"
},
"checkplease_763": {
"type": "terms",
"id": "checkplease_763",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please bay area Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 37,
"slug": "check-please-bay-area",
"isLoading": false,
"link": "/checkplease/tag/check-please-bay-area"
},
"checkplease_8566": {
"type": "terms",
"id": "checkplease_8566",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8566",
"found": true
},
"relationships": {},
"featImg": null,
"name": "italian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "italian food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 935,
"slug": "italian-food",
"isLoading": false,
"link": "/checkplease/tag/italian-food"
},
"checkplease_8821": {
"type": "terms",
"id": "checkplease_8821",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8821",
"found": true
},
"relationships": {},
"featImg": null,
"name": "korean food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "korean food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1190,
"slug": "korean-food",
"isLoading": false,
"link": "/checkplease/tag/korean-food"
},
"checkplease_8601": {
"type": "terms",
"id": "checkplease_8601",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8601",
"found": true
},
"relationships": {},
"featImg": null,
"name": "los gatos",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "los gatos Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 970,
"slug": "los-gatos",
"isLoading": false,
"link": "/checkplease/tag/los-gatos"
},
"checkplease_8811": {
"type": "terms",
"id": "checkplease_8811",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8811",
"found": true
},
"relationships": {},
"featImg": null,
"name": "novato",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "novato Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1180,
"slug": "novato",
"isLoading": false,
"link": "/checkplease/tag/novato"
},
"checkplease_8509": {
"type": "terms",
"id": "checkplease_8509",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8509",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 878,
"slug": "oakland",
"isLoading": false,
"link": "/checkplease/tag/oakland"
},
"checkplease_8587": {
"type": "terms",
"id": "checkplease_8587",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8587",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san carlos",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san carlos Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 956,
"slug": "san-carlos",
"isLoading": false,
"link": "/checkplease/tag/san-carlos"
},
"checkplease_8518": {
"type": "terms",
"id": "checkplease_8518",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8518",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 887,
"slug": "san-francisco",
"isLoading": false,
"link": "/checkplease/tag/san-francisco"
},
"checkplease_8568": {
"type": "terms",
"id": "checkplease_8568",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8568",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san jose",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san jose Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 937,
"slug": "san-jose",
"isLoading": false,
"link": "/checkplease/tag/san-jose"
},
"checkplease_8707": {
"type": "terms",
"id": "checkplease_8707",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8707",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soul food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soul food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1076,
"slug": "soul-food",
"isLoading": false,
"link": "/checkplease/tag/soul-food"
},
"checkplease_9005": {
"type": "terms",
"id": "checkplease_9005",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9005",
"found": true
},
"relationships": {},
"featImg": null,
"name": "southern food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "southern food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1376,
"slug": "southern-food",
"isLoading": false,
"link": "/checkplease/tag/southern-food"
},
"checkplease_8703": {
"type": "terms",
"id": "checkplease_8703",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8703",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thai food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thai food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1072,
"slug": "thai-food",
"isLoading": false,
"link": "/checkplease/tag/thai-food"
},
"checkplease_9033": {
"type": "terms",
"id": "checkplease_9033",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9033",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1404,
"slug": "vegan-food",
"isLoading": false,
"link": "/checkplease/tag/vegan-food"
},
"checkplease_9289": {
"type": "terms",
"id": "checkplease_9289",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9289",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Berkeley",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Berkeley Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1660,
"slug": "berkeley",
"isLoading": false,
"link": "/checkplease/interest/berkeley"
},
"checkplease_9288": {
"type": "terms",
"id": "checkplease_9288",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9288",
"found": true
},
"relationships": {},
"featImg": null,
"name": "East Bay",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "East Bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1659,
"slug": "east-bay",
"isLoading": false,
"link": "/checkplease/interest/east-bay"
},
"checkplease_9296": {
"type": "terms",
"id": "checkplease_9296",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9296",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Entertainment",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Entertainment Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1667,
"slug": "entertainment",
"isLoading": false,
"link": "/checkplease/interest/entertainment"
},
"checkplease_9282": {
"type": "terms",
"id": "checkplease_9282",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9282",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food and Drink",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food and Drink Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1653,
"slug": "food-and-drink",
"isLoading": false,
"link": "/checkplease/interest/food-and-drink"
},
"checkplease_9290": {
"type": "terms",
"id": "checkplease_9290",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9290",
"found": true
},
"relationships": {},
"featImg": null,
"name": "North Bay",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "North Bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1661,
"slug": "north-bay",
"isLoading": false,
"link": "/checkplease/interest/north-bay"
},
"checkplease_9277": {
"type": "terms",
"id": "checkplease_9277",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9277",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1648,
"slug": "oakland",
"isLoading": false,
"link": "/checkplease/interest/oakland"
},
"checkplease_9276": {
"type": "terms",
"id": "checkplease_9276",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9276",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Francisco",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Francisco Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1647,
"slug": "san-francisco",
"isLoading": false,
"link": "/checkplease/interest/san-francisco"
},
"checkplease_9278": {
"type": "terms",
"id": "checkplease_9278",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "South Bay",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "South Bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1649,
"slug": "south-bay",
"isLoading": false,
"link": "/checkplease/interest/south-bay"
},
"checkplease_3760": {
"type": "terms",
"id": "checkplease_3760",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3760",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barbeque",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barbeque Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 176,
"slug": "barbeque",
"isLoading": false,
"link": "/checkplease/category/barbeque"
},
"checkplease_3847": {
"type": "terms",
"id": "checkplease_3847",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3847",
"found": true
},
"relationships": {},
"featImg": null,
"name": "japanese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "japanese Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 170,
"slug": "japanese-asian-cuisine",
"isLoading": false,
"link": "/checkplease/category/japanese-asian-cuisine"
},
"checkplease_9450": {
"type": "terms",
"id": "checkplease_9450",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9450",
"found": true
},
"relationships": {},
"name": "Pacifica",
"slug": "pacifica",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "Pacifica - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1821,
"isLoading": false,
"link": "/checkplease/category/pacifica"
},
"checkplease_3741": {
"type": "terms",
"id": "checkplease_3741",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3741",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peninsula / south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peninsula / south bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 159,
"slug": "south-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/south-bay-restaurant-info"
},
"checkplease_8061": {
"type": "terms",
"id": "checkplease_8061",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8061",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san mateo",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san mateo Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 428,
"slug": "san-mateo",
"isLoading": false,
"link": "/checkplease/category/san-mateo"
},
"checkplease_9427": {
"type": "terms",
"id": "checkplease_9427",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9427",
"found": true
},
"relationships": {},
"name": "season 20",
"slug": "season-20",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "season 20 - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1798,
"isLoading": false,
"link": "/checkplease/category/season-20"
},
"checkplease_8575": {
"type": "terms",
"id": "checkplease_8575",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8575",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barbecue",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barbecue Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 944,
"slug": "barbecue",
"isLoading": false,
"link": "/checkplease/tag/barbecue"
},
"checkplease_8988": {
"type": "terms",
"id": "checkplease_8988",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8988",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bbq",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bbq Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1359,
"slug": "bbq",
"isLoading": false,
"link": "/checkplease/tag/bbq"
},
"checkplease_9245": {
"type": "terms",
"id": "checkplease_9245",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "japanese cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "japanese cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1616,
"slug": "japanese-cuisine",
"isLoading": false,
"link": "/checkplease/tag/japanese-cuisine"
},
"checkplease_8794": {
"type": "terms",
"id": "checkplease_8794",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8794",
"found": true
},
"relationships": {},
"featImg": null,
"name": "japanese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "japanese food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1163,
"slug": "japanese-food",
"isLoading": false,
"link": "/checkplease/tag/japanese-food"
},
"checkplease_8758": {
"type": "terms",
"id": "checkplease_8758",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pacifica",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pacifica Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1127,
"slug": "pacifica",
"isLoading": false,
"link": "/checkplease/tag/pacifica"
},
"checkplease_8519": {
"type": "terms",
"id": "checkplease_8519",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8519",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san mateo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san mateo Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 888,
"slug": "san-mateo",
"isLoading": false,
"link": "/checkplease/tag/san-mateo"
},
"checkplease_9285": {
"type": "terms",
"id": "checkplease_9285",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9285",
"found": true
},
"relationships": {},
"featImg": null,
"name": "California",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "California Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1656,
"slug": "california",
"isLoading": false,
"link": "/checkplease/interest/california"
},
"checkplease_9291": {
"type": "terms",
"id": "checkplease_9291",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9291",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Peninsula",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Peninsula Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1662,
"slug": "peninsula",
"isLoading": false,
"link": "/checkplease/interest/peninsula"
},
"checkplease_3637": {
"type": "terms",
"id": "checkplease_3637",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3637",
"found": true
},
"relationships": {},
"featImg": null,
"name": "african",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "african Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 250,
"slug": "african",
"isLoading": false,
"link": "/checkplease/category/african"
},
"checkplease_8009": {
"type": "terms",
"id": "checkplease_8009",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8009",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burgers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burgers Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 376,
"slug": "burgers",
"isLoading": false,
"link": "/checkplease/category/burgers"
},
"checkplease_250": {
"type": "terms",
"id": "checkplease_250",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "california",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "california Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 172,
"slug": "california",
"isLoading": false,
"link": "/checkplease/category/california"
},
"checkplease_8017": {
"type": "terms",
"id": "checkplease_8017",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8017",
"found": true
},
"relationships": {},
"featImg": null,
"name": "danville",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "danville Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 384,
"slug": "danville",
"isLoading": false,
"link": "/checkplease/category/danville"
},
"checkplease_9448": {
"type": "terms",
"id": "checkplease_9448",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9448",
"found": true
},
"relationships": {},
"name": "eritrean",
"slug": "eritrean",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "eritrean - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1819,
"isLoading": false,
"link": "/checkplease/category/eritrean"
},
"checkplease_3753": {
"type": "terms",
"id": "checkplease_3753",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 164,
"slug": "mexican-cuisine",
"isLoading": false,
"link": "/checkplease/category/mexican-cuisine"
},
"checkplease_3936": {
"type": "terms",
"id": "checkplease_3936",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3936",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street cart / truck",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street cart / truck Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 277,
"slug": "street-cart-truck",
"isLoading": false,
"link": "/checkplease/category/street-cart-truck"
},
"checkplease_9442": {
"type": "terms",
"id": "checkplease_9442",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9442",
"found": true
},
"relationships": {},
"name": "danville",
"slug": "danville",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "danville - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1813,
"isLoading": false,
"link": "/checkplease/tag/danville"
},
"checkplease_9445": {
"type": "terms",
"id": "checkplease_9445",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9445",
"found": true
},
"relationships": {},
"name": "eritrean cuisine",
"slug": "eritrean-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "eritrean cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1816,
"isLoading": false,
"link": "/checkplease/tag/eritrean-cuisine"
},
"checkplease_9449": {
"type": "terms",
"id": "checkplease_9449",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9449",
"found": true
},
"relationships": {},
"name": "eritrean food",
"slug": "eritrean-food",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "eritrean food - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1820,
"isLoading": false,
"link": "/checkplease/tag/eritrean-food"
},
"checkplease_9091": {
"type": "terms",
"id": "checkplease_9091",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9091",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1462,
"slug": "mexican-cuisine",
"isLoading": false,
"link": "/checkplease/tag/mexican-cuisine"
},
"checkplease_8573": {
"type": "terms",
"id": "checkplease_8573",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8573",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 942,
"slug": "mexican-food",
"isLoading": false,
"link": "/checkplease/tag/mexican-food"
},
"checkplease_9186": {
"type": "terms",
"id": "checkplease_9186",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9186",
"found": true
},
"relationships": {},
"featImg": null,
"name": "middle eastern",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "middle eastern Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1557,
"slug": "middle-eastern",
"isLoading": false,
"link": "/checkplease/category/middle-eastern"
},
"checkplease_9275": {
"type": "terms",
"id": "checkplease_9275",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9275",
"found": true
},
"relationships": {},
"featImg": null,
"name": "napa",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "napa Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1646,
"slug": "napa-north-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/napa-north-bay-restaurant-info"
},
"checkplease_7994": {
"type": "terms",
"id": "checkplease_7994",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7994",
"found": true
},
"relationships": {},
"featImg": null,
"name": "petaluma",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "petaluma Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 361,
"slug": "petaluma",
"isLoading": false,
"link": "/checkplease/category/petaluma"
},
"checkplease_8156": {
"type": "terms",
"id": "checkplease_8156",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8156",
"found": true
},
"relationships": {},
"featImg": null,
"name": "scandinavian",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "scandinavian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 523,
"slug": "scandinavian",
"isLoading": false,
"link": "/checkplease/category/scandinavian"
},
"checkplease_9162": {
"type": "terms",
"id": "checkplease_9162",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9162",
"found": true
},
"relationships": {},
"featImg": null,
"name": "italian cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "italian cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1533,
"slug": "italian-cuisine",
"isLoading": false,
"link": "/checkplease/tag/italian-cuisine"
},
"checkplease_9444": {
"type": "terms",
"id": "checkplease_9444",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9444",
"found": true
},
"relationships": {},
"name": "middle eastern cuisine",
"slug": "middle-eastern-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "middle eastern cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1815,
"isLoading": false,
"link": "/checkplease/tag/middle-eastern-cuisine"
},
"checkplease_9447": {
"type": "terms",
"id": "checkplease_9447",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9447",
"found": true
},
"relationships": {},
"name": "middle eastern food",
"slug": "middle-eastern-food",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "middle eastern food - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1818,
"isLoading": false,
"link": "/checkplease/tag/middle-eastern-food"
},
"checkplease_8579": {
"type": "terms",
"id": "checkplease_8579",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8579",
"found": true
},
"relationships": {},
"featImg": null,
"name": "napa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "napa Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 948,
"slug": "napa",
"isLoading": false,
"link": "/checkplease/tag/napa"
},
"checkplease_8640": {
"type": "terms",
"id": "checkplease_8640",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8640",
"found": true
},
"relationships": {},
"featImg": null,
"name": "petaluma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "petaluma Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1009,
"slug": "petaluma",
"isLoading": false,
"link": "/checkplease/tag/petaluma"
},
"checkplease_9443": {
"type": "terms",
"id": "checkplease_9443",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9443",
"found": true
},
"relationships": {},
"name": "swedish cuisine",
"slug": "swedish-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "swedish cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1814,
"isLoading": false,
"link": "/checkplease/tag/swedish-cuisine"
},
"checkplease_9446": {
"type": "terms",
"id": "checkplease_9446",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9446",
"found": true
},
"relationships": {},
"name": "swedish food",
"slug": "swedish-food",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "swedish food - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1817,
"isLoading": false,
"link": "/checkplease/tag/swedish-food"
},
"checkplease_8022": {
"type": "terms",
"id": "checkplease_8022",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8022",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burlingame",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burlingame Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 389,
"slug": "burlingame",
"isLoading": false,
"link": "/checkplease/category/burlingame"
},
"checkplease_93": {
"type": "terms",
"id": "checkplease_93",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "93",
"found": true
},
"relationships": {},
"featImg": null,
"name": "filipino",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "filipino Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 295,
"slug": "filipino",
"isLoading": false,
"link": "/checkplease/category/filipino"
},
"checkplease_3831": {
"type": "terms",
"id": "checkplease_3831",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3831",
"found": true
},
"relationships": {},
"featImg": null,
"name": "greek",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "greek Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 236,
"slug": "greek-cuisine",
"isLoading": false,
"link": "/checkplease/category/greek-cuisine"
},
"checkplease_8116": {
"type": "terms",
"id": "checkplease_8116",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8116",
"found": true
},
"relationships": {},
"featImg": null,
"name": "international",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "international Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 483,
"slug": "international",
"isLoading": false,
"link": "/checkplease/category/international"
},
"checkplease_3754": {
"type": "terms",
"id": "checkplease_3754",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3754",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mediterranean",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mediterranean Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 166,
"slug": "mediterranean-cuisine",
"isLoading": false,
"link": "/checkplease/category/mediterranean-cuisine"
},
"checkplease_7949": {
"type": "terms",
"id": "checkplease_7949",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7949",
"found": true
},
"relationships": {},
"featImg": null,
"name": "walnut creek",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "walnut creek Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 316,
"slug": "walnut-creek",
"isLoading": false,
"link": "/checkplease/category/walnut-creek"
},
"checkplease_8584": {
"type": "terms",
"id": "checkplease_8584",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8584",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burlingame",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burlingame Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 953,
"slug": "burlingame",
"isLoading": false,
"link": "/checkplease/tag/burlingame"
},
"checkplease_8971": {
"type": "terms",
"id": "checkplease_8971",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8971",
"found": true
},
"relationships": {},
"featImg": null,
"name": "filipino cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "filipino cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1342,
"slug": "filipino-cuisine",
"isLoading": false,
"link": "/checkplease/tag/filipino-cuisine"
},
"checkplease_9025": {
"type": "terms",
"id": "checkplease_9025",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9025",
"found": true
},
"relationships": {},
"featImg": null,
"name": "greek cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "greek cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1396,
"slug": "greek-cuisine",
"isLoading": false,
"link": "/checkplease/tag/greek-cuisine"
},
"checkplease_8569": {
"type": "terms",
"id": "checkplease_8569",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8569",
"found": true
},
"relationships": {},
"featImg": null,
"name": "walnut creek",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "walnut creek Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 938,
"slug": "walnut-creek",
"isLoading": false,
"link": "/checkplease/tag/walnut-creek"
},
"checkplease_9436": {
"type": "terms",
"id": "checkplease_9436",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9436",
"found": true
},
"relationships": {},
"name": "Albany",
"slug": "albany",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "Albany - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1807,
"isLoading": false,
"link": "/checkplease/category/albany"
},
"checkplease_443": {
"type": "terms",
"id": "checkplease_443",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 210,
"slug": "pizza",
"isLoading": false,
"link": "/checkplease/category/pizza"
},
"checkplease_9335": {
"type": "terms",
"id": "checkplease_9335",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9335",
"found": true
},
"relationships": {},
"featImg": null,
"name": "california cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "california cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1706,
"slug": "california-cuisine",
"isLoading": false,
"link": "/checkplease/tag/california-cuisine"
},
"checkplease_9435": {
"type": "terms",
"id": "checkplease_9435",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9435",
"found": true
},
"relationships": {},
"name": "california food",
"slug": "california-food",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "california food - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1806,
"isLoading": false,
"link": "/checkplease/tag/california-food"
},
"checkplease_9007": {
"type": "terms",
"id": "checkplease_9007",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9007",
"found": true
},
"relationships": {},
"featImg": null,
"name": "southern cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "southern cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1378,
"slug": "southern-cuisine",
"isLoading": false,
"link": "/checkplease/tag/southern-cuisine"
},
"checkplease_9309": {
"type": "terms",
"id": "checkplease_9309",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9309",
"found": true
},
"relationships": {},
"featImg": null,
"name": "monterey",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "monterey Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1680,
"slug": "monterey-reviews",
"isLoading": false,
"link": "/checkplease/category/monterey-reviews"
},
"checkplease_9308": {
"type": "terms",
"id": "checkplease_9308",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9308",
"found": true
},
"relationships": {},
"featImg": null,
"name": "monterey",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "monterey Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1679,
"slug": "monterey",
"isLoading": false,
"link": "/checkplease/category/monterey"
},
"checkplease_8957": {
"type": "terms",
"id": "checkplease_8957",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8957",
"found": true
},
"relationships": {},
"featImg": null,
"name": "american cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "american cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1328,
"slug": "american-cuisine",
"isLoading": false,
"link": "/checkplease/tag/american-cuisine"
},
"checkplease_9160": {
"type": "terms",
"id": "checkplease_9160",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9160",
"found": true
},
"relationships": {},
"featImg": null,
"name": "californian cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "californian cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1531,
"slug": "californian-cuisine",
"isLoading": false,
"link": "/checkplease/tag/californian-cuisine"
},
"checkplease_9161": {
"type": "terms",
"id": "checkplease_9161",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9161",
"found": true
},
"relationships": {},
"featImg": null,
"name": "californian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "californian food Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1532,
"slug": "californian-food",
"isLoading": false,
"link": "/checkplease/tag/californian-food"
},
"checkplease_8766": {
"type": "terms",
"id": "checkplease_8766",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8766",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hot dog",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hot dog Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1135,
"slug": "hot-dog",
"isLoading": false,
"link": "/checkplease/tag/hot-dog"
},
"checkplease_9433": {
"type": "terms",
"id": "checkplease_9433",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9433",
"found": true
},
"relationships": {},
"name": "hot dogs",
"slug": "hot-dogs",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "hot dogs - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1804,
"isLoading": false,
"link": "/checkplease/tag/hot-dogs"
},
"checkplease_9310": {
"type": "terms",
"id": "checkplease_9310",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9310",
"found": true
},
"relationships": {},
"featImg": null,
"name": "monterey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "monterey Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1681,
"slug": "monterey",
"isLoading": false,
"link": "/checkplease/tag/monterey"
},
"checkplease_9315": {
"type": "terms",
"id": "checkplease_9315",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9315",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pacific grove",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pacific grove Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1686,
"slug": "pacific-grove",
"isLoading": false,
"link": "/checkplease/tag/pacific-grove"
},
"checkplease_9431": {
"type": "terms",
"id": "checkplease_9431",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9431",
"found": true
},
"relationships": {},
"name": "soquel",
"slug": "soquel",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "soquel - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1802,
"isLoading": false,
"link": "/checkplease/tag/soquel"
},
"checkplease_3874": {
"type": "terms",
"id": "checkplease_3874",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 169,
"slug": "seafood-american-cuisine",
"isLoading": false,
"link": "/checkplease/category/seafood-american-cuisine"
},
"checkplease_8044": {
"type": "terms",
"id": "checkplease_8044",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8044",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine bar",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine bar Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 411,
"slug": "wine-bar",
"isLoading": false,
"link": "/checkplease/category/wine-bar"
},
"checkplease_8872": {
"type": "terms",
"id": "checkplease_8872",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8872",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sandwiches",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sandwiches Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1243,
"slug": "sandwiches",
"isLoading": false,
"link": "/checkplease/tag/sandwiches"
},
"checkplease_9430": {
"type": "terms",
"id": "checkplease_9430",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9430",
"found": true
},
"relationships": {},
"name": "santa cruz",
"slug": "santa-cruz",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "santa cruz - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1801,
"isLoading": false,
"link": "/checkplease/tag/santa-cruz"
},
"checkplease_8592": {
"type": "terms",
"id": "checkplease_8592",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8592",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 961,
"slug": "seafood",
"isLoading": false,
"link": "/checkplease/tag/seafood"
},
"checkplease_9311": {
"type": "terms",
"id": "checkplease_9311",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9311",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seaside",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seaside Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1682,
"slug": "seaside",
"isLoading": false,
"link": "/checkplease/tag/seaside"
},
"checkplease_9404": {
"type": "terms",
"id": "checkplease_9404",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9404",
"found": true
},
"relationships": {},
"name": "thai cuisine",
"slug": "thai-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "thai cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1775,
"isLoading": false,
"link": "/checkplease/tag/thai-cuisine"
},
"checkplease_9359": {
"type": "terms",
"id": "checkplease_9359",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9359",
"found": true
},
"relationships": {},
"name": "brazilian",
"slug": "brazilian",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "brazilian - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1730,
"isLoading": false,
"link": "/checkplease/category/brazilian"
},
"checkplease_9105": {
"type": "terms",
"id": "checkplease_9105",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9105",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cecilia tries it",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cecilia tries it Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1476,
"slug": "cecilia-tries-it",
"isLoading": false,
"link": "/checkplease/category/cecilia-tries-it"
},
"checkplease_8524": {
"type": "terms",
"id": "checkplease_8524",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8524",
"found": true
},
"relationships": {},
"featImg": null,
"name": "albany",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "albany Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 893,
"slug": "albany",
"isLoading": false,
"link": "/checkplease/tag/albany"
},
"checkplease_8893": {
"type": "terms",
"id": "checkplease_8893",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8893",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brazilian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brazilian food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1264,
"slug": "brazilian-food",
"isLoading": false,
"link": "/checkplease/tag/brazilian-food"
},
"checkplease_9334": {
"type": "terms",
"id": "checkplease_9334",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9334",
"found": true
},
"relationships": {},
"featImg": null,
"name": "carmel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "carmel Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1705,
"slug": "carmel",
"isLoading": false,
"link": "/checkplease/tag/carmel"
},
"checkplease_9432": {
"type": "terms",
"id": "checkplease_9432",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9432",
"found": true
},
"relationships": {},
"name": "castroville",
"slug": "castroville",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "castroville - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1803,
"isLoading": false,
"link": "/checkplease/tag/castroville"
},
"checkplease_8564": {
"type": "terms",
"id": "checkplease_8564",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8564",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 933,
"slug": "pizza",
"isLoading": false,
"link": "/checkplease/tag/pizza"
},
"checkplease_9428": {
"type": "terms",
"id": "checkplease_9428",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9428",
"found": true
},
"relationships": {},
"name": "vegetarian food",
"slug": "vegetarian-food",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "vegetarian food - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1799,
"isLoading": false,
"link": "/checkplease/tag/vegetarian-food"
}
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"localStorageReducer": {},
"browserHistoryReducer": [],
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"location": {
"pathname": "/checkplease/category/american",
"previousPathname": "/"
}
}
