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_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
}
},
"isLoading": false,
"fetchFailed": 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
}
},
"isLoading": false,
"fetchFailed": 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
}
},
"isLoading": false,
"fetchFailed": 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
}
},
"isLoading": false,
"fetchFailed": false
},
"checkplease_23482": {
"type": "attachments",
"id": "checkplease_23482",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23482",
"found": true
},
"title": "2004_Cover_PBS",
"publishDate": 1746151870,
"status": "inherit",
"parent": 23480,
"modified": 1746151870,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Cover_PBS-800x450.png",
"width": 800,
"height": 450,
"mimeType": "image/png"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Cover_PBS-1020x574.png",
"width": 1020,
"height": 574,
"mimeType": "image/png"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Cover_PBS-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Cover_PBS-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Cover_PBS-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Cover_PBS-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Cover_PBS.png",
"width": 1280,
"height": 720
}
},
"isLoading": false,
"fetchFailed": false
},
"checkplease_23450": {
"type": "attachments",
"id": "checkplease_23450",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23450",
"found": true
},
"title": "2002_Cover_PBS",
"publishDate": 1744943607,
"status": "inherit",
"parent": 23446,
"modified": 1744943607,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Cover_PBS-800x450.png",
"width": 800,
"height": 450,
"mimeType": "image/png"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Cover_PBS-1020x574.png",
"width": 1020,
"height": 574,
"mimeType": "image/png"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Cover_PBS-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Cover_PBS-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Cover_PBS-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Cover_PBS-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Cover_PBS.png",
"width": 1280,
"height": 720
}
},
"isLoading": false,
"fetchFailed": false
},
"checkplease_23432": {
"type": "attachments",
"id": "checkplease_23432",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23432",
"found": true
},
"title": "2001_Cover_PBS",
"publishDate": 1744328452,
"status": "inherit",
"parent": 23431,
"modified": 1744328452,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Cover_PBS-800x450.png",
"width": 800,
"height": 450,
"mimeType": "image/png"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Cover_PBS-1020x574.png",
"width": 1020,
"height": 574,
"mimeType": "image/png"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Cover_PBS-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Cover_PBS-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Cover_PBS-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Cover_PBS-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Cover_PBS.png",
"width": 1280,
"height": 720
}
},
"isLoading": false,
"fetchFailed": false
},
"checkplease_23410": {
"type": "attachments",
"id": "checkplease_23410",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23410",
"found": true
},
"title": "CPBA_20Years",
"publishDate": 1741999222,
"status": "inherit",
"parent": 23409,
"modified": 1741999222,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/03/CPBA_20Years-800x450.png",
"width": 800,
"height": 450,
"mimeType": "image/png"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/03/CPBA_20Years-1020x574.png",
"width": 1020,
"height": 574,
"mimeType": "image/png"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/03/CPBA_20Years-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/03/CPBA_20Years-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/03/CPBA_20Years-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/03/CPBA_20Years-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/03/CPBA_20Years.png",
"width": 1280,
"height": 720
}
},
"isLoading": false,
"fetchFailed": false
},
"checkplease_23392": {
"type": "attachments",
"id": "checkplease_23392",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23392",
"found": true
},
"title": "1916_Cover_PBS",
"publishDate": 1740712529,
"status": "inherit",
"parent": 23386,
"modified": 1740712529,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Cover_PBS-800x450.png",
"width": 800,
"height": 450,
"mimeType": "image/png"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Cover_PBS-1020x574.png",
"width": 1020,
"height": 574,
"mimeType": "image/png"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Cover_PBS-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Cover_PBS-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Cover_PBS-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Cover_PBS-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Cover_PBS.png",
"width": 1280,
"height": 720
}
},
"isLoading": false,
"fetchFailed": false
},
"checkplease_23380": {
"type": "attachments",
"id": "checkplease_23380",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23380",
"found": true
},
"title": "1915_CoverPhoto_PBS",
"publishDate": 1740105033,
"status": "inherit",
"parent": 23377,
"modified": 1740105033,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_CoverPhoto_PBS-800x450.png",
"width": 800,
"height": 450,
"mimeType": "image/png"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_CoverPhoto_PBS-1020x574.png",
"width": 1020,
"height": 574,
"mimeType": "image/png"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_CoverPhoto_PBS-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_CoverPhoto_PBS-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_CoverPhoto_PBS-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_CoverPhoto_PBS-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_CoverPhoto_PBS.png",
"width": 1280,
"height": 720
}
},
"isLoading": false,
"fetchFailed": false
},
"checkplease_23369": {
"type": "attachments",
"id": "checkplease_23369",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23369",
"found": true
},
"title": "1913_CoverPhoto_PBS",
"publishDate": 1739503937,
"status": "inherit",
"parent": 23361,
"modified": 1739503937,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1913_CoverPhoto_PBS-1-800x450.png",
"width": 800,
"height": 450,
"mimeType": "image/png"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1913_CoverPhoto_PBS-1-1020x574.png",
"width": 1020,
"height": 574,
"mimeType": "image/png"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1913_CoverPhoto_PBS-1-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1913_CoverPhoto_PBS-1-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1913_CoverPhoto_PBS-1-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1913_CoverPhoto_PBS-1-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1913_CoverPhoto_PBS-1.png",
"width": 1280,
"height": 720
}
},
"isLoading": false,
"fetchFailed": false
},
"checkplease_23358": {
"type": "attachments",
"id": "checkplease_23358",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23358",
"found": true
},
"title": "1913_CoverPhoto_PBS",
"publishDate": 1738878279,
"status": "inherit",
"parent": 23352,
"modified": 1738878279,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1913_CoverPhoto_PBS-800x450.png",
"width": 800,
"height": 450,
"mimeType": "image/png"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1913_CoverPhoto_PBS-1020x574.png",
"width": 1020,
"height": 574,
"mimeType": "image/png"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1913_CoverPhoto_PBS-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1913_CoverPhoto_PBS-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1913_CoverPhoto_PBS-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1913_CoverPhoto_PBS-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1913_CoverPhoto_PBS.png",
"width": 1280,
"height": 720
}
},
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"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"
}
},
"pagesReducer": {
"checkplease_category_american": {
"type": "terms",
"id": "checkplease_3758",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3758",
"score": 13.89212
},
"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
},
"ttid": 173,
"slug": "american",
"isLoading": false,
"title": "american",
"pageMeta": {
"site": "checkplease",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 2
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/checkplease?category=american",
"seeMore": false,
"paginated": true,
"page": 2
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"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_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"
},
"checkplease_23480": {
"type": "posts",
"id": "checkplease_23480",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23480",
"score": null,
"sort": [
1746152717000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-kahnfections-twelvemonth-pucquio",
"title": "Check, Please! Bay Area reviews: Kahnfections, Twelvemonth, Pucquio",
"publishDate": 1746152717,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Kahnfections, Twelvemonth, Pucquio | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 4, airs Thursday, May 1, 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>Nestled in San Francisco’s Mission District, \u003cstrong>Kahnfections\u003c/strong> is a beloved bakery that fills the air with the mouthwatering scents of butter and sugar each morning. Regulars swear by the chocolate croissants, glazed cinnamon rolls, and the indulgent bacon-cheddar-scallion biscuit sandwiches, each made with the kind of care that only a true neighborhood spot can offer. Down the Peninsula in Burlingame, \u003cstrong>Twelvemonth\u003c/strong> is elevating sustainable and plant-based dining in a sleek and elegant space. Diners are treated to creative, vegetable-driven dishes like crispy maitake mushrooms, the umami-packed panzanella alla puttanesca, and a surprisingly rich potted pudding served with chocolate custard, edible “soil” and hazelnut praline. Finally, in Oakland’s Rockridge neighborhood, \u003cstrong>Pucquio\u003c/strong> transports diners to Peru with its vibrant flavors that feature indigenous ingredients. The cebiche de pescado, featuring pristine fish and sweet potato bathed in citrus and spice, is a masterclass in balance, while the chupe de camarones, a rich, deeply comforting shrimp bisque, showcases the depth of Peruvian cuisine.\u003c/p>\n\u003cfigure id=\"attachment_23481\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23481 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Manali Gokhale, Chris Carroll and Liza Fiorentinos from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://kahnfections.com/\">\u003cstrong>Kahnfections\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.twelvemonthburlingame.com/\">\u003cstrong>Twelvemonth\u003c/strong> (Burlingame)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pucquio.com/\">\u003cstrong>Pucquio \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"183\" data-end=\"247\">\u003cstrong data-start=\"183\" data-end=\"202\">Leslie Sbrocco:\u003c/strong> Breakfast biscuit heaven in San Francisco…\u003c/p>\n\u003cp class=\"\" data-start=\"249\" data-end=\"299\">\u003cstrong data-start=\"249\" data-end=\"268\">Manali Gokhale:\u003c/strong> It’s so fantastically buttery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"\" data-start=\"301\" data-end=\"363\">\u003cstrong data-start=\"301\" data-end=\"320\">Leslie Sbrocco:\u003c/strong> Plant-forward fine dining in Burlingame…\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"446\">\u003cstrong data-start=\"365\" data-end=\"386\">Liza Fiorentinos:\u003c/strong> I said, “What, what, what, what?” It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"448\" data-end=\"512\">\u003cstrong data-start=\"448\" data-end=\"467\">Leslie Sbrocco:\u003c/strong> And contemporary Peruvian plates in Oakland.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"572\">\u003cstrong data-start=\"514\" data-end=\"532\">Chris Carroll:\u003c/strong> You realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"574\" data-end=\"669\">\u003cstrong data-start=\"574\" data-end=\"593\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"608\" data-end=\"634\">Check, Please! Bay Area.\u003c/em> Like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"705\">\u003cstrong data-start=\"671\" data-end=\"690\">Manali Gokhale:\u003c/strong> Yeah, exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"722\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"724\" data-end=\"1257\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"779\" data-end=\"805\">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=\"1047\" data-end=\"1063\">Check, Please!\u003c/em> table today are clean-energy program manager \u003cstrong data-start=\"1109\" data-end=\"1127\">Manali Gokhale\u003c/strong>, plant business owner \u003cstrong data-start=\"1150\" data-end=\"1170\">Liza Fiorentinos\u003c/strong>, and high school teacher \u003cstrong data-start=\"1196\" data-end=\"1213\">Chris Carroll\u003c/strong>. Welcome, everyone. Ready for a great show?\u003c/p>\n\u003cp class=\"\" data-start=\"1259\" data-end=\"1282\">\u003cstrong data-start=\"1259\" data-end=\"1277\">Chris Carroll:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1284\" data-end=\"1322\">\u003cstrong data-start=\"1284\" data-end=\"1305\">Liza Fiorentinos:\u003c/strong> Yes, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1324\" data-end=\"1586\">\u003cstrong data-start=\"1324\" data-end=\"1343\">Leslie Sbrocco:\u003c/strong> Manali’s breakfast spot is proof-positive that good things come in small packages. It’s a tiny bakery that packs big flavors into hot, buttery, build-your-own biscuit sandwiches. Located in San Francisco’s Mission District, it’s Kahnfections.\u003c/p>\n\u003cp class=\"\" data-start=\"1588\" data-end=\"1603\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1605\" data-end=\"1691\">\u003cstrong data-start=\"1605\" data-end=\"1614\">Mark Kahn:\u003c/strong> I think a bakery can really be a community gathering spot. It is happy food.\u003c/p>\n\u003cp class=\"\" data-start=\"1693\" data-end=\"1801\">\u003cstrong data-start=\"1693\" data-end=\"1702\">Judy Kahn:\u003c/strong> Nobody comes into a bakery in a bad mood. Or if they do, they tend to leave in a much better mood.\u003c/p>\n\u003cp class=\"\" data-start=\"1803\" data-end=\"1818\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1820\" data-end=\"2224\">\u003cstrong data-start=\"1820\" data-end=\"1829\">Judy Kahn:\u003c/strong> Kahnfections is kind of old-school American meets French. Our best seller, carrot cake, was kind of the impetus behind what was going to be at Kahnfections. But then when I went to pastry school, I really fell in love with croissants and making them. And we do 10 different varieties. Our scones are baked with a house-made scone glaze, just that finishing touch that put it right over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"2226\" data-end=\"2376\">\u003cstrong data-start=\"2226\" data-end=\"2235\">Mark Kahn:\u003c/strong> It’s really hard to find a good breakfast sandwich, particularly on a buttermilk biscuit, and that’s kind of a thing we’ve become known for.\u003c/p>\n\u003cp class=\"\" data-start=\"2378\" data-end=\"2513\">\u003cstrong data-start=\"2378\" data-end=\"2387\">Judy Kahn:\u003c/strong> We make our eggs fresh to order in a kind of French omelet style, so that it takes on a little bit of a soufflé-like texture.\u003c/p>\n\u003cp class=\"\" data-start=\"2515\" data-end=\"2589\">\u003cstrong data-start=\"2515\" data-end=\"2525\">Woman:\u003c/strong> Each breakfast sandwich roughly gets about one and a half eggs.\u003c/p>\n\u003cp class=\"\" data-start=\"2591\" data-end=\"2726\">\u003cstrong data-start=\"2591\" data-end=\"2600\">Judy Kahn:\u003c/strong> I think the key to a good biscuit is not overworking the dough and doing it by hand. We make about 1,200 biscuits every week.\u003c/p>\n\u003cp class=\"\" data-start=\"2728\" data-end=\"2768\">\u003cstrong data-start=\"2728\" data-end=\"2737\">Mark Kahn:\u003c/strong> That’s 50,000 biscuits a year.\u003c/p>\n\u003cp class=\"\" data-start=\"2770\" data-end=\"2891\">\u003cstrong data-start=\"2770\" data-end=\"2779\">Judy Kahn:\u003c/strong> That’s a lot of biscuits. That’s a lot of butter. Some of our most loyal customers are the four-legged variety.\u003c/p>\n\u003cp class=\"\" data-start=\"2893\" data-end=\"2944\">\u003cstrong data-start=\"2893\" data-end=\"2902\">Mark Kahn:\u003c/strong> Yeah, we do have house-made dog biscuits.\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3012\">\u003cstrong data-start=\"2946\" data-end=\"2955\">Judy Kahn:\u003c/strong> People tell us that their dogs bring them to the bakery.\u003c/p>\n\u003cp class=\"\" data-start=\"3014\" data-end=\"3126\">\u003cstrong data-start=\"3014\" data-end=\"3023\">Mark Kahn:\u003c/strong> We do like the furry friends. We have people who come by every day. This is their morning coffee spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3128\" data-end=\"3153\">\u003cstrong data-start=\"3128\" data-end=\"3138\">Woman:\u003c/strong> Vanilla latte?\u003c/p>\n\u003cp class=\"\" data-start=\"3155\" data-end=\"3571\">\u003cstrong data-start=\"3155\" data-end=\"3164\">Mark Kahn:\u003c/strong> They’ll grab a table and they’ll be out there for an hour and a half, and we love that. We’ve been approached, “Oh, you know, do you want to do, like, a ghost kitchen where you can make your sandwiches and we’ll deliver them out everywhere?” I was like, “No, we don’t want to do that.” We like to see people eat the food and get satisfaction out of it. We get satisfaction out of them getting satisfaction.\u003c/p>\n\u003cp class=\"\" data-start=\"3573\" data-end=\"3701\">\u003cstrong data-start=\"3573\" data-end=\"3582\">Judy Kahn:\u003c/strong> We just really love that we’ve become part of these people’s lives. We appreciate them so much and they appreciate us.\u003c/p>\n\u003cp class=\"\" data-start=\"3703\" data-end=\"3718\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3836\">\u003cstrong data-start=\"3720\" data-end=\"3739\">Leslie Sbrocco:\u003c/strong> So, Manali, when you go for breakfast, do you tend towards the sweet or the savory or a mixture?\u003c/p>\n\u003cp class=\"\" data-start=\"3838\" data-end=\"4358\">\u003cstrong data-start=\"3838\" data-end=\"3857\">Manali Gokhale:\u003c/strong> Ideally, I really like to have both, and they actually have a pretty wide variety of your classic pastries, you know, croissants, muffins, scones. But what made me really fall in love with it is their breakfast sandwich. It’s an egg and cheese on a biscuit. But this is no ordinary biscuit. It’s almost indescribable but I’m going to try. It’s soft, it’s fluffy, it’s so fantastically buttery and also really generously sized. The other thing I really like about it is that it’s totally customizable.\u003c/p>\n\u003cp class=\"\" data-start=\"4360\" data-end=\"4385\">\u003cstrong data-start=\"4360\" data-end=\"4370\">Woman:\u003c/strong> Bacon and egg.\u003c/p>\n\u003cp class=\"\" data-start=\"4387\" data-end=\"4671\">\u003cstrong data-start=\"4387\" data-end=\"4406\">Manali Gokhale:\u003c/strong> I usually go for their dill, Swiss, and scallion biscuit. Then I’ll get cheddar cheese. And then for the spread, I go back and forth between either the garlic aioli or the lemon aioli. I think they both pack a lot of flavor. Just depends what I’m feeling that day.\u003c/p>\n\u003cp class=\"\" data-start=\"4673\" data-end=\"4727\">\u003cstrong data-start=\"4673\" data-end=\"4692\">Leslie Sbrocco:\u003c/strong> Depends if you’re kissing anybody.\u003c/p>\n\u003cp class=\"\" data-start=\"4729\" data-end=\"4831\">\u003cstrong data-start=\"4729\" data-end=\"4748\">Manali Gokhale:\u003c/strong> Yes, exactly. Yeah. I’m curious. Did you guys get the sandwich when you guys went?\u003c/p>\n\u003cp class=\"\" data-start=\"4833\" data-end=\"4879\">\u003cstrong data-start=\"4833\" data-end=\"4852\">Leslie Sbrocco:\u003c/strong> You got to have a biscuit.\u003c/p>\n\u003cp class=\"\" data-start=\"4881\" data-end=\"5195\">\u003cstrong data-start=\"4881\" data-end=\"4902\">Liza Fiorentinos:\u003c/strong> I didn’t get the sandwich, but I must have ordered like five biscuits and three of the scones. And my favorite was the bacon cheddar scallion. It was unbelievable. I don’t usually have bacon. It was delicious. It was bready without being over-chewy. Just absolutely delicious. What about you?\u003c/p>\n\u003cp class=\"\" data-start=\"5197\" data-end=\"5922\">\u003cstrong data-start=\"5197\" data-end=\"5215\">Chris Carroll:\u003c/strong> 100% the biscuit sandwich. I got the traditional buttermilk biscuit with egg, added bacon with the garlic spread. And there are hamburgers that are smaller than this. And I think for me, what is super key about that is just how fluffy and light and delicious that egg was. And by the way, I feel like I’m a bacon connoisseur. The bacon there was particularly thick and crispy. Absolutely fantastic. I could tell that I was eating at a wonderful place, just by virtue of sitting next to these two gentlemen who got their sandwiches, opened up their bags, and made this guttural noise. It wasn’t — It wasn’t a word. It was sort of like a grunt. And I heard nothing from these guys for like five, six minutes.\u003c/p>\n\u003cp class=\"\" data-start=\"5924\" data-end=\"6161\">\u003cstrong data-start=\"5924\" data-end=\"5943\">Manali Gokhale:\u003c/strong> I totally sympathize with those cavemen because the sandwiches come wrapped in foil, and it just feels like you’re unwrapping a present. Like, you tear it open. It’s hot. It’s fresh out the oven. Absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"6163\" data-end=\"6276\">\u003cstrong data-start=\"6163\" data-end=\"6181\">Chris Carroll:\u003c/strong> We went back the next day just to say how wonderful this place was. We went back the next day.\u003c/p>\n\u003cp class=\"\" data-start=\"6278\" data-end=\"6323\">\u003cstrong data-start=\"6278\" data-end=\"6297\">Leslie Sbrocco:\u003c/strong> That is a true testament.\u003c/p>\n\u003cp class=\"\" data-start=\"6325\" data-end=\"6367\">\u003cstrong data-start=\"6325\" data-end=\"6343\">Chris Carroll:\u003c/strong> Absolutely, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6369\" data-end=\"7014\">\u003cstrong data-start=\"6369\" data-end=\"6388\">Manali Gokhale:\u003c/strong> That makes me so happy. They also have a mushroom Gruyère croissant. It’s a square croissant and the crust is just perfectly flaky, like you want a croissant to be, really buttery with a very generous amount of filling in the middle. And the mushroom and Gruyère is such a great combination. They also have a cute little individual quiche of the day, and the crust is nice and thin, but still really flaky and buttery, so you get a good ratio of filling to crust. And the filling is really custardy soft, and they have a different flavor every day, so you never know what you’re going to get. But I haven’t gone wrong so far.\u003c/p>\n\u003cp class=\"\" data-start=\"7016\" data-end=\"7243\">\u003cstrong data-start=\"7016\" data-end=\"7034\">Chris Carroll:\u003c/strong> The weekends is where you can get a cinnamon roll, and the icing that is on top of that cinnamon roll is baseball-like. It’s almost the size of a baseball itself, on top of this incredibly rich cinnamon roll.\u003c/p>\n\u003cp class=\"\" data-start=\"7245\" data-end=\"7303\">\u003cstrong data-start=\"7245\" data-end=\"7264\">Leslie Sbrocco:\u003c/strong> Are you an unwinder of cinnamon rolls?\u003c/p>\n\u003cp class=\"\" data-start=\"7305\" data-end=\"7494\">\u003cstrong data-start=\"7305\" data-end=\"7323\">Chris Carroll:\u003c/strong> No. Knife through the middle, knife through the middle of that. I want all of those flavors all at once — the middle of that bun, the icing that’s on top all in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"7496\" data-end=\"7522\">\u003cstrong data-start=\"7496\" data-end=\"7506\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7524\" data-end=\"7826\">\u003cstrong data-start=\"7524\" data-end=\"7545\">Liza Fiorentinos:\u003c/strong> I had the sour cherry almond scone. And what I love about it — I don’t like things that are, like, super sweet. And this was just the right touch of savory and sweet. There was a pop of almond in it. The cherries had like a nice chew to them and it was just a nice, crumbly scone.\u003c/p>\n\u003cp class=\"\" data-start=\"7828\" data-end=\"7913\">\u003cstrong data-start=\"7828\" data-end=\"7847\">Leslie Sbrocco:\u003c/strong> Now, what did you get to drink with it? Are you a coffee drinker?\u003c/p>\n\u003cp class=\"\" data-start=\"7915\" data-end=\"8020\">\u003cstrong data-start=\"7915\" data-end=\"7936\">Liza Fiorentinos:\u003c/strong> I am a coffee drinker. I got a delicious iced caffè latte with oat milk. Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"8022\" data-end=\"8314\">\u003cstrong data-start=\"8022\" data-end=\"8041\">Manali Gokhale:\u003c/strong> I’m actually not a big coffee drinker, but they have a really good European-style hot chocolate. Very decadent. It’s really thick, super chocolaty. It’s sweet, but not too sweet. So the richness isn’t overwhelming. It’s still manageable. And yeah, delicious on a cold day.\u003c/p>\n\u003cp class=\"\" data-start=\"8316\" data-end=\"8659\">\u003cstrong data-start=\"8316\" data-end=\"8334\">Chris Carroll:\u003c/strong> They have a pain au chocolat there. I loved the chocolate that was inside of it. There was a ton of it. I think the downfall of those kinds of pastries is that there’s not enough chocolate. At Kahnfections, they really do ensure that you get an incredible bite of chocolate with every bite of pain au chocolat that you have.\u003c/p>\n\u003cp class=\"\" data-start=\"8661\" data-end=\"9059\">\u003cstrong data-start=\"8661\" data-end=\"8680\">Manali Gokhale:\u003c/strong> They also have these fantastic mini cupcakes. My favorite is their carrot cake one. A great balance of frosting to cake, which I feel is very important for a cupcake and just packed full of raisins and spices. Super moist, really delicious, and just a tiny little bite. So, you know, if you’re already really full from your sandwich, you’re not going to put things over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"9061\" data-end=\"9559\">\u003cstrong data-start=\"9061\" data-end=\"9079\">Chris Carroll:\u003c/strong> I think one thing to note is there is a place to sit inside, but other than that, if you want to dine there, you are sitting outside. And on the morning that we went, it was a little bit chilly, so I had a tall cup of coffee. They had heavy cream, which is how I take my coffee, and it was perfect. As a matter of fact, they were kind enough to top it off a little bit when the breakfast sandwich arrived. Just another reason why this is a place I will return to again and again.\u003c/p>\n\u003cp class=\"\" data-start=\"9561\" data-end=\"9622\">\u003cstrong data-start=\"9561\" data-end=\"9582\">Liza Fiorentinos:\u003c/strong> I would definitely go back. Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9648\">\u003cstrong data-start=\"9624\" data-end=\"9642\">Chris Carroll:\u003c/strong> 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"9650\" data-end=\"9677\">\u003cstrong data-start=\"9650\" data-end=\"9671\">Liza Fiorentinos:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"9679\" data-end=\"9853\">\u003cstrong data-start=\"9679\" data-end=\"9698\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Kahnfections, it’s located on 20th Street in San Francisco, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp class=\"\" data-start=\"98\" data-end=\"353\">\u003cstrong data-start=\"98\" data-end=\"117\">Leslie Sbrocco:\u003c/strong> Liza’s passion is plant-focused interior design. She loves to fill homes and workspaces with living art, so it’s no wonder her favorite restaurant has an equally plant-centric approach. Located in downtown Burlingame, it’s Twelvemonth.\u003c/p>\n\u003cp class=\"\" data-start=\"355\" data-end=\"370\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"372\" data-end=\"726\">\u003cstrong data-start=\"372\" data-end=\"387\">Bob Trahan:\u003c/strong> I think a lot of people have this general notion of vegan cuisine sort of being bland and just a lot of vegetables. When I set out to create Twelvemonth, I really wanted to create a destination for all of life’s occasions where the food was sort of incidentally plant-based. You know, it’s delicious, nutritious, and hey, it’s all plants.\u003c/p>\n\u003cp class=\"\" data-start=\"728\" data-end=\"757\">\u003cstrong data-start=\"728\" data-end=\"736\">Man:\u003c/strong> Mm, mm, that’s good.\u003c/p>\n\u003cp class=\"\" data-start=\"759\" data-end=\"1176\">\u003cstrong data-start=\"759\" data-end=\"774\">Bob Trahan:\u003c/strong> I love our cuisine. It’s sort of global fusion through a California lens. I think a lot about sustainability. We really focus on microseasonal food and just truly unlock every flavor. This features Brentwood corn. It was picked this morning. We’re not the type of place that makes a tomato taste like fish. We’re the type of place that makes you say, “That’s the best tomato I’ve ever had in my life.”\u003c/p>\n\u003cp class=\"\" data-start=\"1178\" data-end=\"1193\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Woman:\u003c/strong> Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"1195\" data-end=\"1485\">\u003cstrong data-start=\"1195\" data-end=\"1210\">Bob Trahan:\u003c/strong> Other important aspects of sustainability come down to trying to use every part of everything, as well as reuse components that other places might consider, you know, used up. My favorite item in the menu is our bean stew. I intend to never, ever, ever take it off the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1487\" data-end=\"1508\">\u003cstrong data-start=\"1487\" data-end=\"1495\">Man:\u003c/strong> Good, buddy?\u003c/p>\n\u003cp class=\"\" data-start=\"1510\" data-end=\"2240\">\u003cstrong data-start=\"1510\" data-end=\"1525\">Bob Trahan:\u003c/strong> I love it. It’s a very long cooking process, but lots of love and thought along the way. If you’re thoughtful with every step from your broth to the finish, you can just infuse tons of flavor. We have a beautiful bar that has three lovely private rooms off them, and then our main dining room is just this huge, glorious space. But another thing I love about the space is actually the acoustics. There’s not as much echoing or loudness as you might expect. You can still have an intimate dinner with whoever. I hope when people experience Twelvemonth, it changes their opinion of vegan cuisine so they realize that plant-based food can be delicious. My favorite review is, “I’m an omnivore, but I love this place.”\u003c/p>\n\u003cp class=\"\" data-start=\"2242\" data-end=\"2424\">\u003cstrong data-start=\"2242\" data-end=\"2261\">Leslie Sbrocco:\u003c/strong> So, Liza, it’s interesting that we’re getting, I think, more and more restaurants that are solely plant-focused and plant-forward. How did you discover this spot?\u003c/p>\n\u003cp class=\"\" data-start=\"2426\" data-end=\"2712\">\u003cstrong data-start=\"2426\" data-end=\"2447\">Liza Fiorentinos:\u003c/strong> So a friend of mine called me because I had been plant-based for a while and she said, “Have you been to that new place Twelvemonth in Burlingame?” And I said, “No, what, what, what, what?” And I immediately made a reservation and went over there. It is fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2714\" data-end=\"2783\">\u003cstrong data-start=\"2714\" data-end=\"2733\">Leslie Sbrocco:\u003c/strong> What do you start with, with a menu of that size?\u003c/p>\n\u003cp class=\"\" data-start=\"2785\" data-end=\"3100\">\u003cstrong data-start=\"2785\" data-end=\"2806\">Liza Fiorentinos:\u003c/strong> Our go-to is definitely the bean stew. It’s in a tomato broth. It’s got some kale and other spices and focaccia, which, oh, my God, just melts in your mouth. So, it gives you the impression that you’re eating beef. But it’s not. There’s nothing. It’s all plant-based. It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"3102\" data-end=\"3526\">\u003cstrong data-start=\"3102\" data-end=\"3121\">Manali Gokhale:\u003c/strong> We also started with the bean stew. And can I just say from the first bite I was transported to another world. It was amazing. And I don’t eat a lot of meat, so maybe I’m not the best person to say this, but this tastes really meaty. It’s like very smoky. It has this really deep, rich flavor. This is so much more than just a pot of beans. So much more has gone into this to make it taste so incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3528\" data-end=\"3888\">\u003cstrong data-start=\"3528\" data-end=\"3546\">Chris Carroll:\u003c/strong> I really want to highlight their breaded mushrooms — very lightly breaded, dusted with a little bit of chili powder and the dip that it comes with, very similar to an aioli with a bit of spice. Not too much heat, but maybe a few seconds after your first or second bite. The mushrooms are an absolute don’t miss out because it was incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3890\" data-end=\"4372\">\u003cstrong data-start=\"3890\" data-end=\"3909\">Manali Gokhale:\u003c/strong> We got the panzanella alla puttanesca. First of all, I love a bread-based salad. You really can’t go wrong there. But it’s focaccia and a lot of fresh tomato. And somehow the focaccia really absorbs all the delicious flavors and juice from the tomato, but still stays really crisp. And it has these crispy capers and pickled cucumbers in it. So you just have all these different bursts of flavor and different textures. It’s just this really fresh-tasting salad.\u003c/p>\n\u003cp class=\"\" data-start=\"4374\" data-end=\"4580\">\u003cstrong data-start=\"4374\" data-end=\"4395\">Liza Fiorentinos:\u003c/strong> I go for the charred cabbage salad. It’s, of course, extremely healthy. It’s got a nice little bite to it. The texture of it is great. The spice of it is really good. Did you try that?\u003c/p>\n\u003cp class=\"\" data-start=\"4582\" data-end=\"4933\">\u003cstrong data-start=\"4582\" data-end=\"4600\">Chris Carroll:\u003c/strong> I didn’t, but I had what’s called the BBQ, the barbecue plate, which — meat eater from the Midwest — I know what I think I’m looking at, but it is actually a plate of lentils, and it comes with a barbecue sauce paired with some greens and some pears. And for me, the very first bite was a bit unique, certainly because I know what —\u003c/p>\n\u003cp class=\"\" data-start=\"4935\" data-end=\"4977\">\u003cstrong data-start=\"4935\" data-end=\"4954\">Leslie Sbrocco:\u003c/strong> “This isn’t barbecue!”\u003c/p>\n\u003cp class=\"\" data-start=\"4979\" data-end=\"5086\">\u003cstrong data-start=\"4979\" data-end=\"4997\">Chris Carroll:\u003c/strong> It’s not barbecue. By the second and third bite, I was eating just this incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"5088\" data-end=\"5490\">\u003cstrong data-start=\"5088\" data-end=\"5107\">Manali Gokhale:\u003c/strong> As one of our entrées, we shared the corn pasta, which was amazing. It had so much fresh corn flavor. The sauce was so flavorful, and you had a lot in every bite. And there was this coconut feta on top, which added a little bit of extra flavor. They also had these Cajun corn cracklins over the top, which added a little bit of extra crunch and flavor to the dish. It was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5492\" data-end=\"5863\">\u003cstrong data-start=\"5492\" data-end=\"5510\">Chris Carroll:\u003c/strong> My neighbor had the Japanese curry tofu served with rice, and the server comes out and pours the curry on top of the pieces of tofu. A little bit spicy, but certainly not something that would turn people off. It was a G-rated curry, as it were. [laughs] But again, a completely unique dish. And it made me forget that I was at a plant-based restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"5865\" data-end=\"6048\">\u003cstrong data-start=\"5865\" data-end=\"5884\">Manali Gokhale:\u003c/strong> I had the not paella, which was like paella, but not. It’s actually just socarrat, which is the rice that’s, like, at the bottom of the pan and gets really crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"6050\" data-end=\"6089\">\u003cstrong data-start=\"6050\" data-end=\"6069\">Leslie Sbrocco:\u003c/strong> It’s the best part.\u003c/p>\n\u003cp class=\"\" data-start=\"6091\" data-end=\"6220\">\u003cstrong data-start=\"6091\" data-end=\"6110\">Manali Gokhale:\u003c/strong> It’s the best part. And they just — they only have that in the dish. They just get rid of all the rest of it.\u003c/p>\n\u003cp class=\"\" data-start=\"6222\" data-end=\"6281\">\u003cstrong data-start=\"6222\" data-end=\"6241\">Leslie Sbrocco:\u003c/strong> It’s like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"6283\" data-end=\"6586\">\u003cstrong data-start=\"6283\" data-end=\"6302\">Manali Gokhale:\u003c/strong> Yeah. Exactly. Exactly. And then it had really colorful sauces. It was a broccoli mayo and a romesco sauce. Had this, like, red and green going on and had lots of veggies in it. It was super crispy and just delicious. I’d never seen anything like that before. I was really impressed.\u003c/p>\n\u003cp class=\"\" data-start=\"6588\" data-end=\"6661\">\u003cstrong data-start=\"6588\" data-end=\"6607\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip alongside your meal?\u003c/p>\n\u003cp class=\"\" data-start=\"6663\" data-end=\"6854\">\u003cstrong data-start=\"6663\" data-end=\"6684\">Liza Fiorentinos:\u003c/strong> I did. The flower spritz is delicious. Non-alcoholic elderflower, butterfly pea flower, some lemon, and club soda. Absolutely so refreshing, even actually in the winter.\u003c/p>\n\u003cp class=\"\" data-start=\"6856\" data-end=\"6884\">\u003cstrong data-start=\"6856\" data-end=\"6866\">Woman:\u003c/strong> Ooh! I like that.\u003c/p>\n\u003cp class=\"\" data-start=\"6886\" data-end=\"7151\">\u003cstrong data-start=\"6886\" data-end=\"6904\">Chris Carroll:\u003c/strong> I had a drink called The Garden Party, which is made with a little bit of sparkling water, but flavors of cucumber and mint and some apple cider vinegar. Extremely refreshing. So for someone who doesn’t consume alcohol, this was a great beverage.\u003c/p>\n\u003cp class=\"\" data-start=\"7153\" data-end=\"7216\">\u003cstrong data-start=\"7153\" data-end=\"7172\">Leslie Sbrocco:\u003c/strong> Alright. More food. What else did you have?\u003c/p>\n\u003cp class=\"\" data-start=\"7218\" data-end=\"7493\">\u003cstrong data-start=\"7218\" data-end=\"7239\">Liza Fiorentinos:\u003c/strong> Dessert. We have got to talk about the dessert. The chocolate dessert actually comes in a little flower pot near and dear to my heart. And a little shovel. You can’t — Like, we are all grabbing for it. It’s quite rich and dense and absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7495\" data-end=\"7540\">\u003cstrong data-start=\"7495\" data-end=\"7514\">Leslie Sbrocco:\u003c/strong> And creatively presented.\u003c/p>\n\u003cp class=\"\" data-start=\"7542\" data-end=\"7576\">\u003cstrong data-start=\"7542\" data-end=\"7563\">Liza Fiorentinos:\u003c/strong> Beautifully.\u003c/p>\n\u003cp class=\"\" data-start=\"7578\" data-end=\"7827\">\u003cstrong data-start=\"7578\" data-end=\"7597\">Manali Gokhale:\u003c/strong> We also got the toasted red miso cake, which was a little bit on the salty side for me, but still delicious, really unique flavors. And it came with this berry coulis, which was a really great way to kind of balance out the miso.\u003c/p>\n\u003cp class=\"\" data-start=\"7829\" data-end=\"8068\">\u003cstrong data-start=\"7829\" data-end=\"7847\">Chris Carroll:\u003c/strong> I didn’t have room for dessert. I will have to go back to try some of these because it sounds incredible, but it also goes to show just how great the meal itself was because I was so satisfied that I just couldn’t do it.\u003c/p>\n\u003cp class=\"\" data-start=\"8070\" data-end=\"8229\">\u003cstrong data-start=\"8070\" data-end=\"8089\">Manali Gokhale:\u003c/strong> Yeah, I thought each dish was so creative. Really, things I hadn’t tried before, and I would definitely recommend it to friends and family.\u003c/p>\n\u003cp class=\"\" data-start=\"8231\" data-end=\"8403\">\u003cstrong data-start=\"8231\" data-end=\"8250\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Twelvemonth, it’s located on Lorton Avenue in Burlingame, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp class=\"\" data-start=\"113\" data-end=\"369\">\u003cstrong data-start=\"113\" data-end=\"132\">Leslie Sbrocco:\u003c/strong> Chris is a big meat and potatoes guy, and he’s now found a Peruvian take on that classic combination that he can’t get enough of. Anytime he’s craving a savory lomo saltado, he heads to Oakland’s Rockridge neighborhood, home to Pucquio.\u003c/p>\n\u003cp class=\"\" data-start=\"371\" data-end=\"386\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"388\" data-end=\"1120\">\u003cstrong data-start=\"388\" data-end=\"407\">Carlos Moreira:\u003c/strong> I’m making the dressing for the potato for your next course. The flavors of Peru are limitless. There are different regions. There’s the coast, there’s sea, there’s land, there’s highlands. As a Peruvian and as a cook, we want to send a message to the people. We wanted to introduce them to our culture. The kitchen of Pucquio tries to evoke all the flavors from Peru, from most of the staple dishes that we have there, but since we’re in California, we added an additional twist to it. A good example of that will be the tacu-tacu de mariscos, our interpretation of a classic Peruvian dish, but made completely different with beurre blanc on it and different elements that we get from our “stash” in California.\u003c/p>\n\u003cp class=\"\" data-start=\"1122\" data-end=\"1480\">\u003cstrong data-start=\"1122\" data-end=\"1141\">Carlos Moreira:\u003c/strong> One of the most representative dishes in our cuisine is the ceviche, without a doubt. It’s a ritual. The Mochicas probably were the first humans to start fishing and marinate raw fish. We admire and appreciate more about the freshness of the fish itself and how the nuances of that fish are brought by combining with the spice and citrus.\u003c/p>\n\u003cp class=\"\" data-start=\"1482\" data-end=\"1821\">\u003cstrong data-start=\"1482\" data-end=\"1501\">Carlos Moreira:\u003c/strong> One of our desserts, bombitas de carretilla, it brings me a lot of memories from my childhood in every aspect. Similar to a beignet, but we stuff it with fermented sweet potato and dulce de leche. My favorite item on the menu is every single one of them. They’re like my kids. I might have a favorite. I won’t tell you.\u003c/p>\n\u003cp class=\"\" data-start=\"1823\" data-end=\"2112\">\u003cstrong data-start=\"1823\" data-end=\"1842\">Carlos Moreira:\u003c/strong> The name of the restaurant, Pucquio, is Quechua for “spring water,” and for us it’s a reflection of something pure and transparent, which is our mission to our community. Hello, hello. I really hope they feel touched, satisfied, happy, and raving about this restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2114\" data-end=\"2129\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2275\">\u003cstrong data-start=\"2131\" data-end=\"2150\">Leslie Sbrocco:\u003c/strong> So, Chris, talk about what’s unique about this space, right? A very intimate dining room and that open sort of kitchen feel.\u003c/p>\n\u003cp class=\"\" data-start=\"2277\" data-end=\"2403\">\u003cstrong data-start=\"2277\" data-end=\"2295\">Chris Carroll:\u003c/strong> For sure. One thing about Pucquio that I love is that the interior seats about 18 people. It is very small.\u003c/p>\n\u003cp class=\"\" data-start=\"2405\" data-end=\"2451\">\u003cstrong data-start=\"2405\" data-end=\"2424\">Carlos Moreira:\u003c/strong> You know where to find me.\u003c/p>\n\u003cp class=\"\" data-start=\"2453\" data-end=\"2581\">\u003cstrong data-start=\"2453\" data-end=\"2471\">Chris Carroll:\u003c/strong> And there are four seats at the pass where you can sit and watch the chef and the sous chef work their magic.\u003c/p>\n\u003cp class=\"\" data-start=\"2583\" data-end=\"2686\">\u003cstrong data-start=\"2583\" data-end=\"2602\">Leslie Sbrocco:\u003c/strong> So what do you get when you walk in that door and you start smelling all that food?\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"3248\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Chris Carroll:\u003c/strong> The first thing we have is the cebiche de clásico. This dish is made with a wonderfully flavored rockfish. It sits on a bed of greens with some red onions and Peruvian nuts that give every bite that you have just a little bit of crunch, a little bit of texture. They serve this dish with a relatively large spoon. But for me, because I think lifting the plate and drinking from it is a bit rude, I can at least scoop some of that citric juice and just sort of finish my ceviche with that, which is a great way to end that particular starter.\u003c/p>\n\u003cp class=\"\" data-start=\"3250\" data-end=\"3504\">\u003cstrong data-start=\"3250\" data-end=\"3269\">Manali Gokhale:\u003c/strong> We also started with the cebiche de pescado, and it was amazing. And I especially loved how the marinade is, as you said, very, very acidic. I felt the sweet potato really balanced that out and made it overall a really delicious dish.\u003c/p>\n\u003cp class=\"\" data-start=\"3506\" data-end=\"3556\">\u003cstrong data-start=\"3506\" data-end=\"3525\">Leslie Sbrocco:\u003c/strong> Did you use the big spoon too?\u003c/p>\n\u003cp class=\"\" data-start=\"3558\" data-end=\"3756\">\u003cstrong data-start=\"3558\" data-end=\"3577\">Manali Gokhale:\u003c/strong> I did use the big spoon to get the extra juice. And the Peruvian corn is so fun. I’ve never seen corn kernels that big before, but it really adds that extra bite and fun texture.\u003c/p>\n\u003cp class=\"\" data-start=\"3758\" data-end=\"3918\">\u003cstrong data-start=\"3758\" data-end=\"3779\">Liza Fiorentinos:\u003c/strong> So actually, I just want to jump in and talk about Kevin, who was actually our welcome wagon when we first got there. He is exceptional…\u003c/p>\n\u003cp class=\"\" data-start=\"3920\" data-end=\"3962\">\u003cstrong data-start=\"3920\" data-end=\"3930\">Kevin:\u003c/strong> This is coming from Susanville.\u003c/p>\n\u003cp class=\"\" data-start=\"3964\" data-end=\"4367\">\u003cstrong data-start=\"3964\" data-end=\"3985\">Liza Fiorentinos:\u003c/strong> …describing everything because it was one of my first times having Peruvian cuisine. So, my appetizer was the cebiche de truchae, which actually had a little bit of skin. It had fennel, yucca, and a little bit of caviar. And I loved there was a lot of acidity to it, but it was a combination of like the lemon and lime and some of the green leaves, which made it extremely tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"4369\" data-end=\"4412\">\u003cstrong data-start=\"4369\" data-end=\"4388\">Leslie Sbrocco:\u003c/strong> What about you, Manali?\u003c/p>\n\u003cp class=\"\" data-start=\"4414\" data-end=\"4840\">\u003cstrong data-start=\"4414\" data-end=\"4433\">Manali Gokhale:\u003c/strong> We got two entrées, so one of them was the arroz de mariscos, which was a Peruvian take on paella. Delicious. It had Gulf prawns, squid, and rockfish in it. And the arroz, the rice had squid ink in it as well, so it was super creamy. It had that fun, you know, dark black color that you get with squid ink. Really incredible. And, again, it had that Peruvian corn in it that I’m just totally obsessed with.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"4929\">\u003cstrong data-start=\"4842\" data-end=\"4863\">Liza Fiorentinos:\u003c/strong> Kevin actually explained that there are 84 types of corn in Peru.\u003c/p>\n\u003cp class=\"\" data-start=\"4931\" data-end=\"4964\">\u003cstrong data-start=\"4931\" data-end=\"4950\">Manali Gokhale:\u003c/strong> That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"4966\" data-end=\"5007\">\u003cstrong data-start=\"4966\" data-end=\"4987\">Liza Fiorentinos:\u003c/strong> Yeah. That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"5009\" data-end=\"5482\">\u003cstrong data-start=\"5009\" data-end=\"5028\">Manali Gokhale:\u003c/strong> Our second one, we got the tacu-tacu de mariscos, which was more of a rice and beans dish. They sound very similar, both like rice with different types of seafood, but very different in terms of the flavor. The rice and beans were cooked so perfectly. The beans were really tender. And it came with this beurre vert, which was this very herbaceous green sauce that was also very creamy and went great with the very fresh seafood that was served with it.\u003c/p>\n\u003cp class=\"\" data-start=\"5484\" data-end=\"5747\">\u003cstrong data-start=\"5484\" data-end=\"5505\">Liza Fiorentinos:\u003c/strong> So, we also had the chupe de camarones, which is — it’s like a cross between like a shrimp bisque and a shrimp chowder, and it comes with like a poached egg. It comes with some rice, and it’s a complex taste. It’s delicious. Don’t miss that.\u003c/p>\n\u003cp class=\"\" data-start=\"5749\" data-end=\"5808\">\u003cstrong data-start=\"5749\" data-end=\"5768\">Leslie Sbrocco:\u003c/strong> Alright. From the ceviche, what’s next?\u003c/p>\n\u003cp class=\"\" data-start=\"5810\" data-end=\"6207\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Chris Carroll:\u003c/strong> It is definitely a meat-centric, protein-centric restaurant. And so the lomo saltado is a marinated steak served with steak fries, white rice, some marinated tomatoes and onions, and if you wish, you can get a fried egg on top of the rice, so you can have all these various flavors in each bite that you have of the lomo saltado. And then you realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"6209\" data-end=\"6264\">\u003cstrong data-start=\"6209\" data-end=\"6228\">Leslie Sbrocco:\u003c/strong> This isn’t just steak and potatoes.\u003c/p>\n\u003cp class=\"\" data-start=\"6266\" data-end=\"6300\">\u003cstrong data-start=\"6266\" data-end=\"6284\">Chris Carroll:\u003c/strong> Absolutely not.\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6351\">\u003cstrong data-start=\"6302\" data-end=\"6321\">Leslie Sbrocco:\u003c/strong> Any other main dishes to try?\u003c/p>\n\u003cp class=\"\" data-start=\"6353\" data-end=\"6862\">\u003cstrong data-start=\"6353\" data-end=\"6371\">Chris Carroll:\u003c/strong> Yes, the adobo de chancho is a pork dish that when you are served this dish, Kevin will bring you your silverware, which is a fork and a spoon. Rarely, if ever, have I gone to a restaurant where there is no knife, because the pork is so soft and tender that you use the spoon with the fork to break it apart, and then it’s paired with these braised beans, small pieces of pork belly, and red onions that create this multi-textural bite. And it’s melt-in-your-mouth pork, an incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"6864\" data-end=\"6891\">\u003cstrong data-start=\"6864\" data-end=\"6883\">Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"6893\" data-end=\"7197\">\u003cstrong data-start=\"6893\" data-end=\"6911\">Chris Carroll:\u003c/strong> They have a beverage called the maracuya, which is a passion fruit drink. And that to me is a sipping drink that you can enjoy throughout the entire meal. I say that as someone who often gets two with every dining experience, but it’s fantastically sweet and rich as a beverage can be.\u003c/p>\n\u003cp class=\"\" data-start=\"7199\" data-end=\"7391\">\u003cstrong data-start=\"7199\" data-end=\"7218\">Manali Gokhale:\u003c/strong> Yeah, I had the spritz del dia, which I guess was kind of an aperitivo of the day. Delicious. Had a nice flavor. It was very light, refreshing, and went well with the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"7393\" data-end=\"7693\">\u003cstrong data-start=\"7393\" data-end=\"7414\">Liza Fiorentinos:\u003c/strong> So, we wanted to have a Chardonnay, which Kevin said they don’t carry, and he made a recommendation, and it was such an amazing recommendation. I want to say it’s called the Rebolledo. I’m not sure about the pronunciation. We ended up having two bottles. That’s how good it was.\u003c/p>\n\u003cp class=\"\" data-start=\"7695\" data-end=\"7745\">\u003cstrong data-start=\"7695\" data-end=\"7713\">Chris Carroll:\u003c/strong> That’s awesome. That’s awesome.\u003c/p>\n\u003cp class=\"\" data-start=\"7747\" data-end=\"7843\">\u003cstrong data-start=\"7747\" data-end=\"7766\">Leslie Sbrocco:\u003c/strong> Can’t remember the name after the first bottle. Alright. Desserts. Desserts.\u003c/p>\n\u003cp class=\"\" data-start=\"7845\" data-end=\"8148\">\u003cstrong data-start=\"7845\" data-end=\"7864\">Manali Gokhale:\u003c/strong> We got the bombitas, which were these little doughnut holes. They were so fresh. Super hot. They were filled with dulce de leche and then came with a pisco crème anglaise, which was great because it had just a little bit of sour to kind of cut through the sweetness of the doughnuts.\u003c/p>\n\u003cp class=\"\" data-start=\"8150\" data-end=\"8205\">\u003cstrong data-start=\"8150\" data-end=\"8169\">Leslie Sbrocco:\u003c/strong> It sounds like a must-have dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"8207\" data-end=\"8233\">\u003cstrong data-start=\"8207\" data-end=\"8228\">Liza Fiorentinos:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"8235\" data-end=\"8267\">\u003cstrong data-start=\"8235\" data-end=\"8254\">Leslie Sbrocco:\u003c/strong> Any dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"8269\" data-end=\"8362\">\u003cstrong data-start=\"8269\" data-end=\"8290\">Liza Fiorentinos:\u003c/strong> That was my must-have dessert as well. Like, the four of us split that.\u003c/p>\n\u003cp class=\"\" data-start=\"8364\" data-end=\"8411\">\u003cstrong data-start=\"8364\" data-end=\"8383\">Leslie Sbrocco:\u003c/strong> So would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"8413\" data-end=\"8446\">\u003cstrong data-start=\"8413\" data-end=\"8434\">Liza Fiorentinos:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8448\" data-end=\"8685\">\u003cstrong data-start=\"8448\" data-end=\"8467\">Manali Gokhale:\u003c/strong> Yeah. I totally agree with you. It was an interesting experience where it felt like a very upscale experience. But at the same time, I felt like I was in someone’s home. It was — It’s hard to balance those two things.\u003c/p>\n\u003cp class=\"\" data-start=\"8687\" data-end=\"8731\">\u003cstrong data-start=\"8687\" data-end=\"8706\">Leslie Sbrocco:\u003c/strong> Quite a passion project.\u003c/p>\n\u003cp class=\"\" data-start=\"8733\" data-end=\"8763\">\u003cstrong data-start=\"8733\" data-end=\"8751\">Chris Carroll:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8765\" data-end=\"8952\">\u003cstrong data-start=\"8765\" data-end=\"8784\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Pucquio, it’s located on College Avenue in Oakland’s Rockridge neighborhood. The average tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"\" data-start=\"8954\" data-end=\"9090\">\u003cstrong data-start=\"8954\" data-end=\"8973\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"9092\" data-end=\"9604\">\u003cstrong data-start=\"9092\" data-end=\"9111\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"9166\" data-end=\"9184\">Manali Gokhale\u003c/strong>, lover of the hot buttermilk biscuits at Kahnfections in San Francisco, \u003cstrong data-start=\"9257\" data-end=\"9277\">Liza Fiorentinos\u003c/strong>, who savors every drop of bean stew at Twelvemonth in Burlingame, and \u003cstrong data-start=\"9348\" data-end=\"9365\">Chris Carroll\u003c/strong>, who adores the adobo de chancho at Pucquio in Oakland. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"9513\" data-end=\"9539\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"9544\" data-end=\"9562\">Leslie Sbrocco\u003c/strong>, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"9606\" data-end=\"9622\">\u003cstrong data-start=\"9606\" data-end=\"9614\">All:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9885\">\u003cstrong data-start=\"9624\" data-end=\"9633\">Judy Khan:\u003c/strong> We just really enjoy doing whatever we can to make people happy. We usually have at least two cakes in the pastry case, mini cupcakes, mini tarts, the typical cookies and brownies, and things like that. I really enjoy watching people enjoy their food.\u003c/p>\n\u003cp class=\"\" data-start=\"9887\" data-end=\"9923\">\u003cstrong data-start=\"9887\" data-end=\"9897\">Woman:\u003c/strong> This sandwich is so good.\u003c/p>\n\u003cp class=\"\" data-start=\"9925\" data-end=\"9962\">\u003cstrong data-start=\"9925\" data-end=\"9934\">Judy Khan:\u003c/strong> That’s what does it for me.\u003c/p>\n\u003cp class=\"\" data-start=\"9964\" data-end=\"10004\">\u003cstrong data-start=\"9964\" data-end=\"9972\">Man:\u003c/strong> Do the whole thing in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"10006\" data-end=\"10053\">\u003cstrong data-start=\"10006\" data-end=\"10017\">Man #2:\u003c/strong> One bite’s a little much, actually.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"\" data-start=\"10055\" data-end=\"10077\">\u003cstrong data-start=\"10055\" data-end=\"10066\">Guests:\u003c/strong> [laughing]\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1748473840,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 5,
"wordCount": 5461
},
"headData": {
"title": "Check, Please! Bay Area reviews: Kahnfections, Twelvemonth, Pucquio | KQED",
"description": "Bay Area foodies try bakery delights in San Francisco, elegant plant-based plates in Burlingame and contemporary Peruvian cuisine in Oakland.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area foodies try bakery delights in San Francisco, elegant plant-based plates in Burlingame and contemporary Peruvian cuisine in Oakland.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Kahnfections, Twelvemonth, Pucquio",
"datePublished": "2025-05-01T19:25:17-07:00",
"dateModified": "2025-05-28T16:10:40-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"videoEmbed": "https://www.youtube.com/watch?v=DL-Q-bkV-zU",
"sticky": false,
"WpOldSlug": "check-please-bay-area-reviews-got-plate-lunch-via-del-corso-curry-leaves-bistro-2",
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23480/check-please-bay-area-reviews-kahnfections-twelvemonth-pucquio",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 4, airs Thursday, May 1, 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>Nestled in San Francisco’s Mission District, \u003cstrong>Kahnfections\u003c/strong> is a beloved bakery that fills the air with the mouthwatering scents of butter and sugar each morning. Regulars swear by the chocolate croissants, glazed cinnamon rolls, and the indulgent bacon-cheddar-scallion biscuit sandwiches, each made with the kind of care that only a true neighborhood spot can offer. Down the Peninsula in Burlingame, \u003cstrong>Twelvemonth\u003c/strong> is elevating sustainable and plant-based dining in a sleek and elegant space. Diners are treated to creative, vegetable-driven dishes like crispy maitake mushrooms, the umami-packed panzanella alla puttanesca, and a surprisingly rich potted pudding served with chocolate custard, edible “soil” and hazelnut praline. Finally, in Oakland’s Rockridge neighborhood, \u003cstrong>Pucquio\u003c/strong> transports diners to Peru with its vibrant flavors that feature indigenous ingredients. The cebiche de pescado, featuring pristine fish and sweet potato bathed in citrus and spice, is a masterclass in balance, while the chupe de camarones, a rich, deeply comforting shrimp bisque, showcases the depth of Peruvian cuisine.\u003c/p>\n\u003cfigure id=\"attachment_23481\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23481 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Manali Gokhale, Chris Carroll and Liza Fiorentinos from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://kahnfections.com/\">\u003cstrong>Kahnfections\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.twelvemonthburlingame.com/\">\u003cstrong>Twelvemonth\u003c/strong> (Burlingame)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pucquio.com/\">\u003cstrong>Pucquio \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"183\" data-end=\"247\">\u003cstrong data-start=\"183\" data-end=\"202\">Leslie Sbrocco:\u003c/strong> Breakfast biscuit heaven in San Francisco…\u003c/p>\n\u003cp class=\"\" data-start=\"249\" data-end=\"299\">\u003cstrong data-start=\"249\" data-end=\"268\">Manali Gokhale:\u003c/strong> It’s so fantastically buttery.\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 class=\"\" data-start=\"301\" data-end=\"363\">\u003cstrong data-start=\"301\" data-end=\"320\">Leslie Sbrocco:\u003c/strong> Plant-forward fine dining in Burlingame…\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"446\">\u003cstrong data-start=\"365\" data-end=\"386\">Liza Fiorentinos:\u003c/strong> I said, “What, what, what, what?” It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"448\" data-end=\"512\">\u003cstrong data-start=\"448\" data-end=\"467\">Leslie Sbrocco:\u003c/strong> And contemporary Peruvian plates in Oakland.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"572\">\u003cstrong data-start=\"514\" data-end=\"532\">Chris Carroll:\u003c/strong> You realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"574\" data-end=\"669\">\u003cstrong data-start=\"574\" data-end=\"593\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"608\" data-end=\"634\">Check, Please! Bay Area.\u003c/em> Like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"705\">\u003cstrong data-start=\"671\" data-end=\"690\">Manali Gokhale:\u003c/strong> Yeah, exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"722\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"724\" data-end=\"1257\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"779\" data-end=\"805\">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=\"1047\" data-end=\"1063\">Check, Please!\u003c/em> table today are clean-energy program manager \u003cstrong data-start=\"1109\" data-end=\"1127\">Manali Gokhale\u003c/strong>, plant business owner \u003cstrong data-start=\"1150\" data-end=\"1170\">Liza Fiorentinos\u003c/strong>, and high school teacher \u003cstrong data-start=\"1196\" data-end=\"1213\">Chris Carroll\u003c/strong>. Welcome, everyone. Ready for a great show?\u003c/p>\n\u003cp class=\"\" data-start=\"1259\" data-end=\"1282\">\u003cstrong data-start=\"1259\" data-end=\"1277\">Chris Carroll:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1284\" data-end=\"1322\">\u003cstrong data-start=\"1284\" data-end=\"1305\">Liza Fiorentinos:\u003c/strong> Yes, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1324\" data-end=\"1586\">\u003cstrong data-start=\"1324\" data-end=\"1343\">Leslie Sbrocco:\u003c/strong> Manali’s breakfast spot is proof-positive that good things come in small packages. It’s a tiny bakery that packs big flavors into hot, buttery, build-your-own biscuit sandwiches. Located in San Francisco’s Mission District, it’s Kahnfections.\u003c/p>\n\u003cp class=\"\" data-start=\"1588\" data-end=\"1603\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1605\" data-end=\"1691\">\u003cstrong data-start=\"1605\" data-end=\"1614\">Mark Kahn:\u003c/strong> I think a bakery can really be a community gathering spot. It is happy food.\u003c/p>\n\u003cp class=\"\" data-start=\"1693\" data-end=\"1801\">\u003cstrong data-start=\"1693\" data-end=\"1702\">Judy Kahn:\u003c/strong> Nobody comes into a bakery in a bad mood. Or if they do, they tend to leave in a much better mood.\u003c/p>\n\u003cp class=\"\" data-start=\"1803\" data-end=\"1818\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1820\" data-end=\"2224\">\u003cstrong data-start=\"1820\" data-end=\"1829\">Judy Kahn:\u003c/strong> Kahnfections is kind of old-school American meets French. Our best seller, carrot cake, was kind of the impetus behind what was going to be at Kahnfections. But then when I went to pastry school, I really fell in love with croissants and making them. And we do 10 different varieties. Our scones are baked with a house-made scone glaze, just that finishing touch that put it right over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"2226\" data-end=\"2376\">\u003cstrong data-start=\"2226\" data-end=\"2235\">Mark Kahn:\u003c/strong> It’s really hard to find a good breakfast sandwich, particularly on a buttermilk biscuit, and that’s kind of a thing we’ve become known for.\u003c/p>\n\u003cp class=\"\" data-start=\"2378\" data-end=\"2513\">\u003cstrong data-start=\"2378\" data-end=\"2387\">Judy Kahn:\u003c/strong> We make our eggs fresh to order in a kind of French omelet style, so that it takes on a little bit of a soufflé-like texture.\u003c/p>\n\u003cp class=\"\" data-start=\"2515\" data-end=\"2589\">\u003cstrong data-start=\"2515\" data-end=\"2525\">Woman:\u003c/strong> Each breakfast sandwich roughly gets about one and a half eggs.\u003c/p>\n\u003cp class=\"\" data-start=\"2591\" data-end=\"2726\">\u003cstrong data-start=\"2591\" data-end=\"2600\">Judy Kahn:\u003c/strong> I think the key to a good biscuit is not overworking the dough and doing it by hand. We make about 1,200 biscuits every week.\u003c/p>\n\u003cp class=\"\" data-start=\"2728\" data-end=\"2768\">\u003cstrong data-start=\"2728\" data-end=\"2737\">Mark Kahn:\u003c/strong> That’s 50,000 biscuits a year.\u003c/p>\n\u003cp class=\"\" data-start=\"2770\" data-end=\"2891\">\u003cstrong data-start=\"2770\" data-end=\"2779\">Judy Kahn:\u003c/strong> That’s a lot of biscuits. That’s a lot of butter. Some of our most loyal customers are the four-legged variety.\u003c/p>\n\u003cp class=\"\" data-start=\"2893\" data-end=\"2944\">\u003cstrong data-start=\"2893\" data-end=\"2902\">Mark Kahn:\u003c/strong> Yeah, we do have house-made dog biscuits.\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3012\">\u003cstrong data-start=\"2946\" data-end=\"2955\">Judy Kahn:\u003c/strong> People tell us that their dogs bring them to the bakery.\u003c/p>\n\u003cp class=\"\" data-start=\"3014\" data-end=\"3126\">\u003cstrong data-start=\"3014\" data-end=\"3023\">Mark Kahn:\u003c/strong> We do like the furry friends. We have people who come by every day. This is their morning coffee spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3128\" data-end=\"3153\">\u003cstrong data-start=\"3128\" data-end=\"3138\">Woman:\u003c/strong> Vanilla latte?\u003c/p>\n\u003cp class=\"\" data-start=\"3155\" data-end=\"3571\">\u003cstrong data-start=\"3155\" data-end=\"3164\">Mark Kahn:\u003c/strong> They’ll grab a table and they’ll be out there for an hour and a half, and we love that. We’ve been approached, “Oh, you know, do you want to do, like, a ghost kitchen where you can make your sandwiches and we’ll deliver them out everywhere?” I was like, “No, we don’t want to do that.” We like to see people eat the food and get satisfaction out of it. We get satisfaction out of them getting satisfaction.\u003c/p>\n\u003cp class=\"\" data-start=\"3573\" data-end=\"3701\">\u003cstrong data-start=\"3573\" data-end=\"3582\">Judy Kahn:\u003c/strong> We just really love that we’ve become part of these people’s lives. We appreciate them so much and they appreciate us.\u003c/p>\n\u003cp class=\"\" data-start=\"3703\" data-end=\"3718\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3836\">\u003cstrong data-start=\"3720\" data-end=\"3739\">Leslie Sbrocco:\u003c/strong> So, Manali, when you go for breakfast, do you tend towards the sweet or the savory or a mixture?\u003c/p>\n\u003cp class=\"\" data-start=\"3838\" data-end=\"4358\">\u003cstrong data-start=\"3838\" data-end=\"3857\">Manali Gokhale:\u003c/strong> Ideally, I really like to have both, and they actually have a pretty wide variety of your classic pastries, you know, croissants, muffins, scones. But what made me really fall in love with it is their breakfast sandwich. It’s an egg and cheese on a biscuit. But this is no ordinary biscuit. It’s almost indescribable but I’m going to try. It’s soft, it’s fluffy, it’s so fantastically buttery and also really generously sized. The other thing I really like about it is that it’s totally customizable.\u003c/p>\n\u003cp class=\"\" data-start=\"4360\" data-end=\"4385\">\u003cstrong data-start=\"4360\" data-end=\"4370\">Woman:\u003c/strong> Bacon and egg.\u003c/p>\n\u003cp class=\"\" data-start=\"4387\" data-end=\"4671\">\u003cstrong data-start=\"4387\" data-end=\"4406\">Manali Gokhale:\u003c/strong> I usually go for their dill, Swiss, and scallion biscuit. Then I’ll get cheddar cheese. And then for the spread, I go back and forth between either the garlic aioli or the lemon aioli. I think they both pack a lot of flavor. Just depends what I’m feeling that day.\u003c/p>\n\u003cp class=\"\" data-start=\"4673\" data-end=\"4727\">\u003cstrong data-start=\"4673\" data-end=\"4692\">Leslie Sbrocco:\u003c/strong> Depends if you’re kissing anybody.\u003c/p>\n\u003cp class=\"\" data-start=\"4729\" data-end=\"4831\">\u003cstrong data-start=\"4729\" data-end=\"4748\">Manali Gokhale:\u003c/strong> Yes, exactly. Yeah. I’m curious. Did you guys get the sandwich when you guys went?\u003c/p>\n\u003cp class=\"\" data-start=\"4833\" data-end=\"4879\">\u003cstrong data-start=\"4833\" data-end=\"4852\">Leslie Sbrocco:\u003c/strong> You got to have a biscuit.\u003c/p>\n\u003cp class=\"\" data-start=\"4881\" data-end=\"5195\">\u003cstrong data-start=\"4881\" data-end=\"4902\">Liza Fiorentinos:\u003c/strong> I didn’t get the sandwich, but I must have ordered like five biscuits and three of the scones. And my favorite was the bacon cheddar scallion. It was unbelievable. I don’t usually have bacon. It was delicious. It was bready without being over-chewy. Just absolutely delicious. What about you?\u003c/p>\n\u003cp class=\"\" data-start=\"5197\" data-end=\"5922\">\u003cstrong data-start=\"5197\" data-end=\"5215\">Chris Carroll:\u003c/strong> 100% the biscuit sandwich. I got the traditional buttermilk biscuit with egg, added bacon with the garlic spread. And there are hamburgers that are smaller than this. And I think for me, what is super key about that is just how fluffy and light and delicious that egg was. And by the way, I feel like I’m a bacon connoisseur. The bacon there was particularly thick and crispy. Absolutely fantastic. I could tell that I was eating at a wonderful place, just by virtue of sitting next to these two gentlemen who got their sandwiches, opened up their bags, and made this guttural noise. It wasn’t — It wasn’t a word. It was sort of like a grunt. And I heard nothing from these guys for like five, six minutes.\u003c/p>\n\u003cp class=\"\" data-start=\"5924\" data-end=\"6161\">\u003cstrong data-start=\"5924\" data-end=\"5943\">Manali Gokhale:\u003c/strong> I totally sympathize with those cavemen because the sandwiches come wrapped in foil, and it just feels like you’re unwrapping a present. Like, you tear it open. It’s hot. It’s fresh out the oven. Absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"6163\" data-end=\"6276\">\u003cstrong data-start=\"6163\" data-end=\"6181\">Chris Carroll:\u003c/strong> We went back the next day just to say how wonderful this place was. We went back the next day.\u003c/p>\n\u003cp class=\"\" data-start=\"6278\" data-end=\"6323\">\u003cstrong data-start=\"6278\" data-end=\"6297\">Leslie Sbrocco:\u003c/strong> That is a true testament.\u003c/p>\n\u003cp class=\"\" data-start=\"6325\" data-end=\"6367\">\u003cstrong data-start=\"6325\" data-end=\"6343\">Chris Carroll:\u003c/strong> Absolutely, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6369\" data-end=\"7014\">\u003cstrong data-start=\"6369\" data-end=\"6388\">Manali Gokhale:\u003c/strong> That makes me so happy. They also have a mushroom Gruyère croissant. It’s a square croissant and the crust is just perfectly flaky, like you want a croissant to be, really buttery with a very generous amount of filling in the middle. And the mushroom and Gruyère is such a great combination. They also have a cute little individual quiche of the day, and the crust is nice and thin, but still really flaky and buttery, so you get a good ratio of filling to crust. And the filling is really custardy soft, and they have a different flavor every day, so you never know what you’re going to get. But I haven’t gone wrong so far.\u003c/p>\n\u003cp class=\"\" data-start=\"7016\" data-end=\"7243\">\u003cstrong data-start=\"7016\" data-end=\"7034\">Chris Carroll:\u003c/strong> The weekends is where you can get a cinnamon roll, and the icing that is on top of that cinnamon roll is baseball-like. It’s almost the size of a baseball itself, on top of this incredibly rich cinnamon roll.\u003c/p>\n\u003cp class=\"\" data-start=\"7245\" data-end=\"7303\">\u003cstrong data-start=\"7245\" data-end=\"7264\">Leslie Sbrocco:\u003c/strong> Are you an unwinder of cinnamon rolls?\u003c/p>\n\u003cp class=\"\" data-start=\"7305\" data-end=\"7494\">\u003cstrong data-start=\"7305\" data-end=\"7323\">Chris Carroll:\u003c/strong> No. Knife through the middle, knife through the middle of that. I want all of those flavors all at once — the middle of that bun, the icing that’s on top all in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"7496\" data-end=\"7522\">\u003cstrong data-start=\"7496\" data-end=\"7506\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7524\" data-end=\"7826\">\u003cstrong data-start=\"7524\" data-end=\"7545\">Liza Fiorentinos:\u003c/strong> I had the sour cherry almond scone. And what I love about it — I don’t like things that are, like, super sweet. And this was just the right touch of savory and sweet. There was a pop of almond in it. The cherries had like a nice chew to them and it was just a nice, crumbly scone.\u003c/p>\n\u003cp class=\"\" data-start=\"7828\" data-end=\"7913\">\u003cstrong data-start=\"7828\" data-end=\"7847\">Leslie Sbrocco:\u003c/strong> Now, what did you get to drink with it? Are you a coffee drinker?\u003c/p>\n\u003cp class=\"\" data-start=\"7915\" data-end=\"8020\">\u003cstrong data-start=\"7915\" data-end=\"7936\">Liza Fiorentinos:\u003c/strong> I am a coffee drinker. I got a delicious iced caffè latte with oat milk. Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"8022\" data-end=\"8314\">\u003cstrong data-start=\"8022\" data-end=\"8041\">Manali Gokhale:\u003c/strong> I’m actually not a big coffee drinker, but they have a really good European-style hot chocolate. Very decadent. It’s really thick, super chocolaty. It’s sweet, but not too sweet. So the richness isn’t overwhelming. It’s still manageable. And yeah, delicious on a cold day.\u003c/p>\n\u003cp class=\"\" data-start=\"8316\" data-end=\"8659\">\u003cstrong data-start=\"8316\" data-end=\"8334\">Chris Carroll:\u003c/strong> They have a pain au chocolat there. I loved the chocolate that was inside of it. There was a ton of it. I think the downfall of those kinds of pastries is that there’s not enough chocolate. At Kahnfections, they really do ensure that you get an incredible bite of chocolate with every bite of pain au chocolat that you have.\u003c/p>\n\u003cp class=\"\" data-start=\"8661\" data-end=\"9059\">\u003cstrong data-start=\"8661\" data-end=\"8680\">Manali Gokhale:\u003c/strong> They also have these fantastic mini cupcakes. My favorite is their carrot cake one. A great balance of frosting to cake, which I feel is very important for a cupcake and just packed full of raisins and spices. Super moist, really delicious, and just a tiny little bite. So, you know, if you’re already really full from your sandwich, you’re not going to put things over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"9061\" data-end=\"9559\">\u003cstrong data-start=\"9061\" data-end=\"9079\">Chris Carroll:\u003c/strong> I think one thing to note is there is a place to sit inside, but other than that, if you want to dine there, you are sitting outside. And on the morning that we went, it was a little bit chilly, so I had a tall cup of coffee. They had heavy cream, which is how I take my coffee, and it was perfect. As a matter of fact, they were kind enough to top it off a little bit when the breakfast sandwich arrived. Just another reason why this is a place I will return to again and again.\u003c/p>\n\u003cp class=\"\" data-start=\"9561\" data-end=\"9622\">\u003cstrong data-start=\"9561\" data-end=\"9582\">Liza Fiorentinos:\u003c/strong> I would definitely go back. Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9648\">\u003cstrong data-start=\"9624\" data-end=\"9642\">Chris Carroll:\u003c/strong> 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"9650\" data-end=\"9677\">\u003cstrong data-start=\"9650\" data-end=\"9671\">Liza Fiorentinos:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"9679\" data-end=\"9853\">\u003cstrong data-start=\"9679\" data-end=\"9698\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Kahnfections, it’s located on 20th Street in San Francisco, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp class=\"\" data-start=\"98\" data-end=\"353\">\u003cstrong data-start=\"98\" data-end=\"117\">Leslie Sbrocco:\u003c/strong> Liza’s passion is plant-focused interior design. She loves to fill homes and workspaces with living art, so it’s no wonder her favorite restaurant has an equally plant-centric approach. Located in downtown Burlingame, it’s Twelvemonth.\u003c/p>\n\u003cp class=\"\" data-start=\"355\" data-end=\"370\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"372\" data-end=\"726\">\u003cstrong data-start=\"372\" data-end=\"387\">Bob Trahan:\u003c/strong> I think a lot of people have this general notion of vegan cuisine sort of being bland and just a lot of vegetables. When I set out to create Twelvemonth, I really wanted to create a destination for all of life’s occasions where the food was sort of incidentally plant-based. You know, it’s delicious, nutritious, and hey, it’s all plants.\u003c/p>\n\u003cp class=\"\" data-start=\"728\" data-end=\"757\">\u003cstrong data-start=\"728\" data-end=\"736\">Man:\u003c/strong> Mm, mm, that’s good.\u003c/p>\n\u003cp class=\"\" data-start=\"759\" data-end=\"1176\">\u003cstrong data-start=\"759\" data-end=\"774\">Bob Trahan:\u003c/strong> I love our cuisine. It’s sort of global fusion through a California lens. I think a lot about sustainability. We really focus on microseasonal food and just truly unlock every flavor. This features Brentwood corn. It was picked this morning. We’re not the type of place that makes a tomato taste like fish. We’re the type of place that makes you say, “That’s the best tomato I’ve ever had in my life.”\u003c/p>\n\u003cp class=\"\" data-start=\"1178\" data-end=\"1193\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Woman:\u003c/strong> Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"1195\" data-end=\"1485\">\u003cstrong data-start=\"1195\" data-end=\"1210\">Bob Trahan:\u003c/strong> Other important aspects of sustainability come down to trying to use every part of everything, as well as reuse components that other places might consider, you know, used up. My favorite item in the menu is our bean stew. I intend to never, ever, ever take it off the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1487\" data-end=\"1508\">\u003cstrong data-start=\"1487\" data-end=\"1495\">Man:\u003c/strong> Good, buddy?\u003c/p>\n\u003cp class=\"\" data-start=\"1510\" data-end=\"2240\">\u003cstrong data-start=\"1510\" data-end=\"1525\">Bob Trahan:\u003c/strong> I love it. It’s a very long cooking process, but lots of love and thought along the way. If you’re thoughtful with every step from your broth to the finish, you can just infuse tons of flavor. We have a beautiful bar that has three lovely private rooms off them, and then our main dining room is just this huge, glorious space. But another thing I love about the space is actually the acoustics. There’s not as much echoing or loudness as you might expect. You can still have an intimate dinner with whoever. I hope when people experience Twelvemonth, it changes their opinion of vegan cuisine so they realize that plant-based food can be delicious. My favorite review is, “I’m an omnivore, but I love this place.”\u003c/p>\n\u003cp class=\"\" data-start=\"2242\" data-end=\"2424\">\u003cstrong data-start=\"2242\" data-end=\"2261\">Leslie Sbrocco:\u003c/strong> So, Liza, it’s interesting that we’re getting, I think, more and more restaurants that are solely plant-focused and plant-forward. How did you discover this spot?\u003c/p>\n\u003cp class=\"\" data-start=\"2426\" data-end=\"2712\">\u003cstrong data-start=\"2426\" data-end=\"2447\">Liza Fiorentinos:\u003c/strong> So a friend of mine called me because I had been plant-based for a while and she said, “Have you been to that new place Twelvemonth in Burlingame?” And I said, “No, what, what, what, what?” And I immediately made a reservation and went over there. It is fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2714\" data-end=\"2783\">\u003cstrong data-start=\"2714\" data-end=\"2733\">Leslie Sbrocco:\u003c/strong> What do you start with, with a menu of that size?\u003c/p>\n\u003cp class=\"\" data-start=\"2785\" data-end=\"3100\">\u003cstrong data-start=\"2785\" data-end=\"2806\">Liza Fiorentinos:\u003c/strong> Our go-to is definitely the bean stew. It’s in a tomato broth. It’s got some kale and other spices and focaccia, which, oh, my God, just melts in your mouth. So, it gives you the impression that you’re eating beef. But it’s not. There’s nothing. It’s all plant-based. It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"3102\" data-end=\"3526\">\u003cstrong data-start=\"3102\" data-end=\"3121\">Manali Gokhale:\u003c/strong> We also started with the bean stew. And can I just say from the first bite I was transported to another world. It was amazing. And I don’t eat a lot of meat, so maybe I’m not the best person to say this, but this tastes really meaty. It’s like very smoky. It has this really deep, rich flavor. This is so much more than just a pot of beans. So much more has gone into this to make it taste so incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3528\" data-end=\"3888\">\u003cstrong data-start=\"3528\" data-end=\"3546\">Chris Carroll:\u003c/strong> I really want to highlight their breaded mushrooms — very lightly breaded, dusted with a little bit of chili powder and the dip that it comes with, very similar to an aioli with a bit of spice. Not too much heat, but maybe a few seconds after your first or second bite. The mushrooms are an absolute don’t miss out because it was incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3890\" data-end=\"4372\">\u003cstrong data-start=\"3890\" data-end=\"3909\">Manali Gokhale:\u003c/strong> We got the panzanella alla puttanesca. First of all, I love a bread-based salad. You really can’t go wrong there. But it’s focaccia and a lot of fresh tomato. And somehow the focaccia really absorbs all the delicious flavors and juice from the tomato, but still stays really crisp. And it has these crispy capers and pickled cucumbers in it. So you just have all these different bursts of flavor and different textures. It’s just this really fresh-tasting salad.\u003c/p>\n\u003cp class=\"\" data-start=\"4374\" data-end=\"4580\">\u003cstrong data-start=\"4374\" data-end=\"4395\">Liza Fiorentinos:\u003c/strong> I go for the charred cabbage salad. It’s, of course, extremely healthy. It’s got a nice little bite to it. The texture of it is great. The spice of it is really good. Did you try that?\u003c/p>\n\u003cp class=\"\" data-start=\"4582\" data-end=\"4933\">\u003cstrong data-start=\"4582\" data-end=\"4600\">Chris Carroll:\u003c/strong> I didn’t, but I had what’s called the BBQ, the barbecue plate, which — meat eater from the Midwest — I know what I think I’m looking at, but it is actually a plate of lentils, and it comes with a barbecue sauce paired with some greens and some pears. And for me, the very first bite was a bit unique, certainly because I know what —\u003c/p>\n\u003cp class=\"\" data-start=\"4935\" data-end=\"4977\">\u003cstrong data-start=\"4935\" data-end=\"4954\">Leslie Sbrocco:\u003c/strong> “This isn’t barbecue!”\u003c/p>\n\u003cp class=\"\" data-start=\"4979\" data-end=\"5086\">\u003cstrong data-start=\"4979\" data-end=\"4997\">Chris Carroll:\u003c/strong> It’s not barbecue. By the second and third bite, I was eating just this incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"5088\" data-end=\"5490\">\u003cstrong data-start=\"5088\" data-end=\"5107\">Manali Gokhale:\u003c/strong> As one of our entrées, we shared the corn pasta, which was amazing. It had so much fresh corn flavor. The sauce was so flavorful, and you had a lot in every bite. And there was this coconut feta on top, which added a little bit of extra flavor. They also had these Cajun corn cracklins over the top, which added a little bit of extra crunch and flavor to the dish. It was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5492\" data-end=\"5863\">\u003cstrong data-start=\"5492\" data-end=\"5510\">Chris Carroll:\u003c/strong> My neighbor had the Japanese curry tofu served with rice, and the server comes out and pours the curry on top of the pieces of tofu. A little bit spicy, but certainly not something that would turn people off. It was a G-rated curry, as it were. [laughs] But again, a completely unique dish. And it made me forget that I was at a plant-based restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"5865\" data-end=\"6048\">\u003cstrong data-start=\"5865\" data-end=\"5884\">Manali Gokhale:\u003c/strong> I had the not paella, which was like paella, but not. It’s actually just socarrat, which is the rice that’s, like, at the bottom of the pan and gets really crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"6050\" data-end=\"6089\">\u003cstrong data-start=\"6050\" data-end=\"6069\">Leslie Sbrocco:\u003c/strong> It’s the best part.\u003c/p>\n\u003cp class=\"\" data-start=\"6091\" data-end=\"6220\">\u003cstrong data-start=\"6091\" data-end=\"6110\">Manali Gokhale:\u003c/strong> It’s the best part. And they just — they only have that in the dish. They just get rid of all the rest of it.\u003c/p>\n\u003cp class=\"\" data-start=\"6222\" data-end=\"6281\">\u003cstrong data-start=\"6222\" data-end=\"6241\">Leslie Sbrocco:\u003c/strong> It’s like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"6283\" data-end=\"6586\">\u003cstrong data-start=\"6283\" data-end=\"6302\">Manali Gokhale:\u003c/strong> Yeah. Exactly. Exactly. And then it had really colorful sauces. It was a broccoli mayo and a romesco sauce. Had this, like, red and green going on and had lots of veggies in it. It was super crispy and just delicious. I’d never seen anything like that before. I was really impressed.\u003c/p>\n\u003cp class=\"\" data-start=\"6588\" data-end=\"6661\">\u003cstrong data-start=\"6588\" data-end=\"6607\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip alongside your meal?\u003c/p>\n\u003cp class=\"\" data-start=\"6663\" data-end=\"6854\">\u003cstrong data-start=\"6663\" data-end=\"6684\">Liza Fiorentinos:\u003c/strong> I did. The flower spritz is delicious. Non-alcoholic elderflower, butterfly pea flower, some lemon, and club soda. Absolutely so refreshing, even actually in the winter.\u003c/p>\n\u003cp class=\"\" data-start=\"6856\" data-end=\"6884\">\u003cstrong data-start=\"6856\" data-end=\"6866\">Woman:\u003c/strong> Ooh! I like that.\u003c/p>\n\u003cp class=\"\" data-start=\"6886\" data-end=\"7151\">\u003cstrong data-start=\"6886\" data-end=\"6904\">Chris Carroll:\u003c/strong> I had a drink called The Garden Party, which is made with a little bit of sparkling water, but flavors of cucumber and mint and some apple cider vinegar. Extremely refreshing. So for someone who doesn’t consume alcohol, this was a great beverage.\u003c/p>\n\u003cp class=\"\" data-start=\"7153\" data-end=\"7216\">\u003cstrong data-start=\"7153\" data-end=\"7172\">Leslie Sbrocco:\u003c/strong> Alright. More food. What else did you have?\u003c/p>\n\u003cp class=\"\" data-start=\"7218\" data-end=\"7493\">\u003cstrong data-start=\"7218\" data-end=\"7239\">Liza Fiorentinos:\u003c/strong> Dessert. We have got to talk about the dessert. The chocolate dessert actually comes in a little flower pot near and dear to my heart. And a little shovel. You can’t — Like, we are all grabbing for it. It’s quite rich and dense and absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7495\" data-end=\"7540\">\u003cstrong data-start=\"7495\" data-end=\"7514\">Leslie Sbrocco:\u003c/strong> And creatively presented.\u003c/p>\n\u003cp class=\"\" data-start=\"7542\" data-end=\"7576\">\u003cstrong data-start=\"7542\" data-end=\"7563\">Liza Fiorentinos:\u003c/strong> Beautifully.\u003c/p>\n\u003cp class=\"\" data-start=\"7578\" data-end=\"7827\">\u003cstrong data-start=\"7578\" data-end=\"7597\">Manali Gokhale:\u003c/strong> We also got the toasted red miso cake, which was a little bit on the salty side for me, but still delicious, really unique flavors. And it came with this berry coulis, which was a really great way to kind of balance out the miso.\u003c/p>\n\u003cp class=\"\" data-start=\"7829\" data-end=\"8068\">\u003cstrong data-start=\"7829\" data-end=\"7847\">Chris Carroll:\u003c/strong> I didn’t have room for dessert. I will have to go back to try some of these because it sounds incredible, but it also goes to show just how great the meal itself was because I was so satisfied that I just couldn’t do it.\u003c/p>\n\u003cp class=\"\" data-start=\"8070\" data-end=\"8229\">\u003cstrong data-start=\"8070\" data-end=\"8089\">Manali Gokhale:\u003c/strong> Yeah, I thought each dish was so creative. Really, things I hadn’t tried before, and I would definitely recommend it to friends and family.\u003c/p>\n\u003cp class=\"\" data-start=\"8231\" data-end=\"8403\">\u003cstrong data-start=\"8231\" data-end=\"8250\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Twelvemonth, it’s located on Lorton Avenue in Burlingame, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp class=\"\" data-start=\"113\" data-end=\"369\">\u003cstrong data-start=\"113\" data-end=\"132\">Leslie Sbrocco:\u003c/strong> Chris is a big meat and potatoes guy, and he’s now found a Peruvian take on that classic combination that he can’t get enough of. Anytime he’s craving a savory lomo saltado, he heads to Oakland’s Rockridge neighborhood, home to Pucquio.\u003c/p>\n\u003cp class=\"\" data-start=\"371\" data-end=\"386\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"388\" data-end=\"1120\">\u003cstrong data-start=\"388\" data-end=\"407\">Carlos Moreira:\u003c/strong> I’m making the dressing for the potato for your next course. The flavors of Peru are limitless. There are different regions. There’s the coast, there’s sea, there’s land, there’s highlands. As a Peruvian and as a cook, we want to send a message to the people. We wanted to introduce them to our culture. The kitchen of Pucquio tries to evoke all the flavors from Peru, from most of the staple dishes that we have there, but since we’re in California, we added an additional twist to it. A good example of that will be the tacu-tacu de mariscos, our interpretation of a classic Peruvian dish, but made completely different with beurre blanc on it and different elements that we get from our “stash” in California.\u003c/p>\n\u003cp class=\"\" data-start=\"1122\" data-end=\"1480\">\u003cstrong data-start=\"1122\" data-end=\"1141\">Carlos Moreira:\u003c/strong> One of the most representative dishes in our cuisine is the ceviche, without a doubt. It’s a ritual. The Mochicas probably were the first humans to start fishing and marinate raw fish. We admire and appreciate more about the freshness of the fish itself and how the nuances of that fish are brought by combining with the spice and citrus.\u003c/p>\n\u003cp class=\"\" data-start=\"1482\" data-end=\"1821\">\u003cstrong data-start=\"1482\" data-end=\"1501\">Carlos Moreira:\u003c/strong> One of our desserts, bombitas de carretilla, it brings me a lot of memories from my childhood in every aspect. Similar to a beignet, but we stuff it with fermented sweet potato and dulce de leche. My favorite item on the menu is every single one of them. They’re like my kids. I might have a favorite. I won’t tell you.\u003c/p>\n\u003cp class=\"\" data-start=\"1823\" data-end=\"2112\">\u003cstrong data-start=\"1823\" data-end=\"1842\">Carlos Moreira:\u003c/strong> The name of the restaurant, Pucquio, is Quechua for “spring water,” and for us it’s a reflection of something pure and transparent, which is our mission to our community. Hello, hello. I really hope they feel touched, satisfied, happy, and raving about this restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2114\" data-end=\"2129\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2275\">\u003cstrong data-start=\"2131\" data-end=\"2150\">Leslie Sbrocco:\u003c/strong> So, Chris, talk about what’s unique about this space, right? A very intimate dining room and that open sort of kitchen feel.\u003c/p>\n\u003cp class=\"\" data-start=\"2277\" data-end=\"2403\">\u003cstrong data-start=\"2277\" data-end=\"2295\">Chris Carroll:\u003c/strong> For sure. One thing about Pucquio that I love is that the interior seats about 18 people. It is very small.\u003c/p>\n\u003cp class=\"\" data-start=\"2405\" data-end=\"2451\">\u003cstrong data-start=\"2405\" data-end=\"2424\">Carlos Moreira:\u003c/strong> You know where to find me.\u003c/p>\n\u003cp class=\"\" data-start=\"2453\" data-end=\"2581\">\u003cstrong data-start=\"2453\" data-end=\"2471\">Chris Carroll:\u003c/strong> And there are four seats at the pass where you can sit and watch the chef and the sous chef work their magic.\u003c/p>\n\u003cp class=\"\" data-start=\"2583\" data-end=\"2686\">\u003cstrong data-start=\"2583\" data-end=\"2602\">Leslie Sbrocco:\u003c/strong> So what do you get when you walk in that door and you start smelling all that food?\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"3248\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Chris Carroll:\u003c/strong> The first thing we have is the cebiche de clásico. This dish is made with a wonderfully flavored rockfish. It sits on a bed of greens with some red onions and Peruvian nuts that give every bite that you have just a little bit of crunch, a little bit of texture. They serve this dish with a relatively large spoon. But for me, because I think lifting the plate and drinking from it is a bit rude, I can at least scoop some of that citric juice and just sort of finish my ceviche with that, which is a great way to end that particular starter.\u003c/p>\n\u003cp class=\"\" data-start=\"3250\" data-end=\"3504\">\u003cstrong data-start=\"3250\" data-end=\"3269\">Manali Gokhale:\u003c/strong> We also started with the cebiche de pescado, and it was amazing. And I especially loved how the marinade is, as you said, very, very acidic. I felt the sweet potato really balanced that out and made it overall a really delicious dish.\u003c/p>\n\u003cp class=\"\" data-start=\"3506\" data-end=\"3556\">\u003cstrong data-start=\"3506\" data-end=\"3525\">Leslie Sbrocco:\u003c/strong> Did you use the big spoon too?\u003c/p>\n\u003cp class=\"\" data-start=\"3558\" data-end=\"3756\">\u003cstrong data-start=\"3558\" data-end=\"3577\">Manali Gokhale:\u003c/strong> I did use the big spoon to get the extra juice. And the Peruvian corn is so fun. I’ve never seen corn kernels that big before, but it really adds that extra bite and fun texture.\u003c/p>\n\u003cp class=\"\" data-start=\"3758\" data-end=\"3918\">\u003cstrong data-start=\"3758\" data-end=\"3779\">Liza Fiorentinos:\u003c/strong> So actually, I just want to jump in and talk about Kevin, who was actually our welcome wagon when we first got there. He is exceptional…\u003c/p>\n\u003cp class=\"\" data-start=\"3920\" data-end=\"3962\">\u003cstrong data-start=\"3920\" data-end=\"3930\">Kevin:\u003c/strong> This is coming from Susanville.\u003c/p>\n\u003cp class=\"\" data-start=\"3964\" data-end=\"4367\">\u003cstrong data-start=\"3964\" data-end=\"3985\">Liza Fiorentinos:\u003c/strong> …describing everything because it was one of my first times having Peruvian cuisine. So, my appetizer was the cebiche de truchae, which actually had a little bit of skin. It had fennel, yucca, and a little bit of caviar. And I loved there was a lot of acidity to it, but it was a combination of like the lemon and lime and some of the green leaves, which made it extremely tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"4369\" data-end=\"4412\">\u003cstrong data-start=\"4369\" data-end=\"4388\">Leslie Sbrocco:\u003c/strong> What about you, Manali?\u003c/p>\n\u003cp class=\"\" data-start=\"4414\" data-end=\"4840\">\u003cstrong data-start=\"4414\" data-end=\"4433\">Manali Gokhale:\u003c/strong> We got two entrées, so one of them was the arroz de mariscos, which was a Peruvian take on paella. Delicious. It had Gulf prawns, squid, and rockfish in it. And the arroz, the rice had squid ink in it as well, so it was super creamy. It had that fun, you know, dark black color that you get with squid ink. Really incredible. And, again, it had that Peruvian corn in it that I’m just totally obsessed with.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"4929\">\u003cstrong data-start=\"4842\" data-end=\"4863\">Liza Fiorentinos:\u003c/strong> Kevin actually explained that there are 84 types of corn in Peru.\u003c/p>\n\u003cp class=\"\" data-start=\"4931\" data-end=\"4964\">\u003cstrong data-start=\"4931\" data-end=\"4950\">Manali Gokhale:\u003c/strong> That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"4966\" data-end=\"5007\">\u003cstrong data-start=\"4966\" data-end=\"4987\">Liza Fiorentinos:\u003c/strong> Yeah. That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"5009\" data-end=\"5482\">\u003cstrong data-start=\"5009\" data-end=\"5028\">Manali Gokhale:\u003c/strong> Our second one, we got the tacu-tacu de mariscos, which was more of a rice and beans dish. They sound very similar, both like rice with different types of seafood, but very different in terms of the flavor. The rice and beans were cooked so perfectly. The beans were really tender. And it came with this beurre vert, which was this very herbaceous green sauce that was also very creamy and went great with the very fresh seafood that was served with it.\u003c/p>\n\u003cp class=\"\" data-start=\"5484\" data-end=\"5747\">\u003cstrong data-start=\"5484\" data-end=\"5505\">Liza Fiorentinos:\u003c/strong> So, we also had the chupe de camarones, which is — it’s like a cross between like a shrimp bisque and a shrimp chowder, and it comes with like a poached egg. It comes with some rice, and it’s a complex taste. It’s delicious. Don’t miss that.\u003c/p>\n\u003cp class=\"\" data-start=\"5749\" data-end=\"5808\">\u003cstrong data-start=\"5749\" data-end=\"5768\">Leslie Sbrocco:\u003c/strong> Alright. From the ceviche, what’s next?\u003c/p>\n\u003cp class=\"\" data-start=\"5810\" data-end=\"6207\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Chris Carroll:\u003c/strong> It is definitely a meat-centric, protein-centric restaurant. And so the lomo saltado is a marinated steak served with steak fries, white rice, some marinated tomatoes and onions, and if you wish, you can get a fried egg on top of the rice, so you can have all these various flavors in each bite that you have of the lomo saltado. And then you realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"6209\" data-end=\"6264\">\u003cstrong data-start=\"6209\" data-end=\"6228\">Leslie Sbrocco:\u003c/strong> This isn’t just steak and potatoes.\u003c/p>\n\u003cp class=\"\" data-start=\"6266\" data-end=\"6300\">\u003cstrong data-start=\"6266\" data-end=\"6284\">Chris Carroll:\u003c/strong> Absolutely not.\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6351\">\u003cstrong data-start=\"6302\" data-end=\"6321\">Leslie Sbrocco:\u003c/strong> Any other main dishes to try?\u003c/p>\n\u003cp class=\"\" data-start=\"6353\" data-end=\"6862\">\u003cstrong data-start=\"6353\" data-end=\"6371\">Chris Carroll:\u003c/strong> Yes, the adobo de chancho is a pork dish that when you are served this dish, Kevin will bring you your silverware, which is a fork and a spoon. Rarely, if ever, have I gone to a restaurant where there is no knife, because the pork is so soft and tender that you use the spoon with the fork to break it apart, and then it’s paired with these braised beans, small pieces of pork belly, and red onions that create this multi-textural bite. And it’s melt-in-your-mouth pork, an incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"6864\" data-end=\"6891\">\u003cstrong data-start=\"6864\" data-end=\"6883\">Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"6893\" data-end=\"7197\">\u003cstrong data-start=\"6893\" data-end=\"6911\">Chris Carroll:\u003c/strong> They have a beverage called the maracuya, which is a passion fruit drink. And that to me is a sipping drink that you can enjoy throughout the entire meal. I say that as someone who often gets two with every dining experience, but it’s fantastically sweet and rich as a beverage can be.\u003c/p>\n\u003cp class=\"\" data-start=\"7199\" data-end=\"7391\">\u003cstrong data-start=\"7199\" data-end=\"7218\">Manali Gokhale:\u003c/strong> Yeah, I had the spritz del dia, which I guess was kind of an aperitivo of the day. Delicious. Had a nice flavor. It was very light, refreshing, and went well with the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"7393\" data-end=\"7693\">\u003cstrong data-start=\"7393\" data-end=\"7414\">Liza Fiorentinos:\u003c/strong> So, we wanted to have a Chardonnay, which Kevin said they don’t carry, and he made a recommendation, and it was such an amazing recommendation. I want to say it’s called the Rebolledo. I’m not sure about the pronunciation. We ended up having two bottles. That’s how good it was.\u003c/p>\n\u003cp class=\"\" data-start=\"7695\" data-end=\"7745\">\u003cstrong data-start=\"7695\" data-end=\"7713\">Chris Carroll:\u003c/strong> That’s awesome. That’s awesome.\u003c/p>\n\u003cp class=\"\" data-start=\"7747\" data-end=\"7843\">\u003cstrong data-start=\"7747\" data-end=\"7766\">Leslie Sbrocco:\u003c/strong> Can’t remember the name after the first bottle. Alright. Desserts. Desserts.\u003c/p>\n\u003cp class=\"\" data-start=\"7845\" data-end=\"8148\">\u003cstrong data-start=\"7845\" data-end=\"7864\">Manali Gokhale:\u003c/strong> We got the bombitas, which were these little doughnut holes. They were so fresh. Super hot. They were filled with dulce de leche and then came with a pisco crème anglaise, which was great because it had just a little bit of sour to kind of cut through the sweetness of the doughnuts.\u003c/p>\n\u003cp class=\"\" data-start=\"8150\" data-end=\"8205\">\u003cstrong data-start=\"8150\" data-end=\"8169\">Leslie Sbrocco:\u003c/strong> It sounds like a must-have dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"8207\" data-end=\"8233\">\u003cstrong data-start=\"8207\" data-end=\"8228\">Liza Fiorentinos:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"8235\" data-end=\"8267\">\u003cstrong data-start=\"8235\" data-end=\"8254\">Leslie Sbrocco:\u003c/strong> Any dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"8269\" data-end=\"8362\">\u003cstrong data-start=\"8269\" data-end=\"8290\">Liza Fiorentinos:\u003c/strong> That was my must-have dessert as well. Like, the four of us split that.\u003c/p>\n\u003cp class=\"\" data-start=\"8364\" data-end=\"8411\">\u003cstrong data-start=\"8364\" data-end=\"8383\">Leslie Sbrocco:\u003c/strong> So would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"8413\" data-end=\"8446\">\u003cstrong data-start=\"8413\" data-end=\"8434\">Liza Fiorentinos:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8448\" data-end=\"8685\">\u003cstrong data-start=\"8448\" data-end=\"8467\">Manali Gokhale:\u003c/strong> Yeah. I totally agree with you. It was an interesting experience where it felt like a very upscale experience. But at the same time, I felt like I was in someone’s home. It was — It’s hard to balance those two things.\u003c/p>\n\u003cp class=\"\" data-start=\"8687\" data-end=\"8731\">\u003cstrong data-start=\"8687\" data-end=\"8706\">Leslie Sbrocco:\u003c/strong> Quite a passion project.\u003c/p>\n\u003cp class=\"\" data-start=\"8733\" data-end=\"8763\">\u003cstrong data-start=\"8733\" data-end=\"8751\">Chris Carroll:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8765\" data-end=\"8952\">\u003cstrong data-start=\"8765\" data-end=\"8784\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Pucquio, it’s located on College Avenue in Oakland’s Rockridge neighborhood. The average tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"\" data-start=\"8954\" data-end=\"9090\">\u003cstrong data-start=\"8954\" data-end=\"8973\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"9092\" data-end=\"9604\">\u003cstrong data-start=\"9092\" data-end=\"9111\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"9166\" data-end=\"9184\">Manali Gokhale\u003c/strong>, lover of the hot buttermilk biscuits at Kahnfections in San Francisco, \u003cstrong data-start=\"9257\" data-end=\"9277\">Liza Fiorentinos\u003c/strong>, who savors every drop of bean stew at Twelvemonth in Burlingame, and \u003cstrong data-start=\"9348\" data-end=\"9365\">Chris Carroll\u003c/strong>, who adores the adobo de chancho at Pucquio in Oakland. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"9513\" data-end=\"9539\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"9544\" data-end=\"9562\">Leslie Sbrocco\u003c/strong>, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"9606\" data-end=\"9622\">\u003cstrong data-start=\"9606\" data-end=\"9614\">All:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9885\">\u003cstrong data-start=\"9624\" data-end=\"9633\">Judy Khan:\u003c/strong> We just really enjoy doing whatever we can to make people happy. We usually have at least two cakes in the pastry case, mini cupcakes, mini tarts, the typical cookies and brownies, and things like that. I really enjoy watching people enjoy their food.\u003c/p>\n\u003cp class=\"\" data-start=\"9887\" data-end=\"9923\">\u003cstrong data-start=\"9887\" data-end=\"9897\">Woman:\u003c/strong> This sandwich is so good.\u003c/p>\n\u003cp class=\"\" data-start=\"9925\" data-end=\"9962\">\u003cstrong data-start=\"9925\" data-end=\"9934\">Judy Khan:\u003c/strong> That’s what does it for me.\u003c/p>\n\u003cp class=\"\" data-start=\"9964\" data-end=\"10004\">\u003cstrong data-start=\"9964\" data-end=\"9972\">Man:\u003c/strong> Do the whole thing in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"10006\" data-end=\"10053\">\u003cstrong data-start=\"10006\" data-end=\"10017\">Man #2:\u003c/strong> One bite’s a little much, actually.\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=\"\" data-start=\"10055\" data-end=\"10077\">\u003cstrong data-start=\"10055\" data-end=\"10066\">Guests:\u003c/strong> [laughing]\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23480/check-please-bay-area-reviews-kahnfections-twelvemonth-pucquio",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3873",
"checkplease_8022",
"checkplease_250",
"checkplease_3750",
"checkplease_3740",
"checkplease_9210",
"checkplease_3730",
"checkplease_3731",
"checkplease_3761",
"checkplease_9212",
"checkplease_3764",
"checkplease_9211",
"checkplease_3741",
"checkplease_8187",
"checkplease_10",
"checkplease_9209",
"checkplease_3729",
"checkplease_3739",
"checkplease_9427",
"checkplease_108"
],
"tags": [
"checkplease_8776",
"checkplease_8584",
"checkplease_9160",
"checkplease_9161",
"checkplease_763",
"checkplease_8509",
"checkplease_9426",
"checkplease_9425",
"checkplease_8518",
"checkplease_9254",
"checkplease_9033",
"checkplease_9429",
"checkplease_9428"
],
"featImg": "checkplease_23482",
"label": "checkplease_9339"
},
"checkplease_23446": {
"type": "posts",
"id": "checkplease_23446",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23446",
"score": null,
"sort": [
1744943619000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-skilletz-cafe-peony-seafood-le-papillon",
"title": "Check, Please! Bay Area reviews: Skillet'z Cafe, Peony Seafood, Le Papillon",
"publishDate": 1744943619,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Skillet’z Cafe, Peony Seafood, Le Papillon | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 2, airs Thursday, April 17, 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>Our culinary journey begins in the charming, historic Niles district of Fremont, where \u003cstrong>Skillet’z Cafe\u003c/strong> serves up bold breakfasts that locals can’t get enough of. Diners tuck into fluffy beignets, a decadent Monte Cristo sandwich, and stacks of Nutella-strawberry-banana pancakes — a meal best followed by a stroll through Niles’ antique shops and silent film history. In the heart of Oakland’s Chinatown, \u003cstrong>Peony Seafood\u003c/strong> offers a classic dim sum experience in one of the few Chinese banquet halls in the Bay Area. Guests can enjoy dishes like fried daikon cake wrapped in crispy rice noodles, salt-and-pepper custard tofu, and delicate steamed shrimp dumplings with cilantro, handmade fresh daily. The journey ends at \u003cstrong>Le Papillon\u003c/strong>, a San Jose fine-dining destination that has been dazzling diners for over 40 years with its elegant, French-inspired tasting menus. Highlights include the Dungeness crab soufflé with saffron and caviar, the melt-in-your-mouth grilled beef tenderloin with marrow emulsion, and the stunning black sesame terrine with toasted meringue and chocolate. The episode wraps up at the \u003cstrong>Niles Farmers Market\u003c/strong>, where Cecilia samples fresh malasadas and savory hand pies, and takes in the scene with some die-hard vintage car enthusiasts.\u003c/p>\n\u003cfigure id=\"attachment_23448\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23448 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Anna Mindess, Nima Alahari and Jason T. Douglass from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://skilletz.cafe/\">\u003cstrong>Skillet’z Cafe\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://peonyrestaurant.com/\">\u003cstrong>Peony Seafood\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lepapillon.com/\">\u003cstrong>Le Papillon \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://nilesfarmersmarket.org/\">\u003cstrong>Niles Farmers Market\u003c/strong> (Fremont)\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-23449\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png\" alt=\"\" width=\"800\" height=\"1015\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1020x1294.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-160x203.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-768x974.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1211x1536.png 1211w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1615x2048.png 1615w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1920x2435.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"http://www.textbookvineyards.com\">\u003cspan style=\"color: #339966\">Textbook 2022 “The Pey Family Reserve” Cabernet Sauvignon\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Napa Valley, California $46\u003cbr>\n\u003c/em>The Textbook wines are ones to seek out. Well-priced bottles overdeliver in quality, especially the Pey Family Reserve Cabernet Sauvignon. It’s a deeply hued, layered red that blends fruit from some of Napa Valley’s top vineyards. Dark fruit flavors and a supple texture make this a wine to enjoy now with hearty fare or cellar for a few years to gain more complexity. With an under-$50 price tag, it’s a fantastic deal when it comes to high-end Napa Valley Cabernet.\u003c/p>\n\u003cp class=\"x_MsoNormal\">Founded by Jonathan Pey along with his late wife, Susan, their goal was to craft wines of elegance and balance that showcase “textbook” character. Winemaker Abigail Estrada carries out that vision with this classy red.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003ca href=\"http://www.Paulakornell.com\">\u003cspan style=\"color: #339966\">\u003cb>Paula Kornell Brut Rosé, Méthode Champenoise Sparkling Wine\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California $25\u003cbr>\n\u003c/em>When talking about the history of Napa Valley — and certainly the history of sparkling wine in California — the name Kornell looms large. Famed winemaker and vintner Hanns Kornell was born into a third-generation German winemaking family. He immigrated to the United States and through hard work and a partnership with his talented wife, Marilouise, was able to purchase the iconic Larkmead Winery in 1958. There he made the highest quality sparkling wine using the traditional French method. Today, his daughter, Paula Kornell, has her own namesake bubbly, and it lives up to the family’s commitment of quality and value.\u003c/p>\n\u003cp class=\"x_MsoNormal\">This beautifully pale pink sparkler is a wine to love. The attractive bottle catches your eye, but it’s the elegant wine inside that puts a smile on your face. A blend of mostly Pinot Noir with Chardonnay, red-berry and floral-scented aromas are complemented by delicate, crisp flavors. Enjoy a glass to begin your night, then pair it with savory dishes to a lightly sweet dessert. It’s a stylish sparkler worth twice the price.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"102\" data-end=\"160\">\u003cstrong data-start=\"102\" data-end=\"121\">Leslie Sbrocco:\u003c/strong> Good old country cooking in Fremont…\u003c/p>\n\u003cp class=\"\" data-start=\"162\" data-end=\"243\">\u003cstrong data-start=\"162\" data-end=\"179\">Nima Alahari:\u003c/strong> I don’t care about the calories. I don’t read them. I just eat.\u003c/p>\n\u003cp class=\"\" data-start=\"245\" data-end=\"298\">\u003cstrong data-start=\"245\" data-end=\"264\">Leslie Sbrocco:\u003c/strong> …dim sum delights in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"300\" data-end=\"351\">\u003cstrong data-start=\"300\" data-end=\"317\">Anna Mindess:\u003c/strong> A symphony of different textures.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"420\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco:\u003c/strong> …and contemporary French cuisine in San Jose.\u003c/p>\n\u003cp class=\"\" data-start=\"422\" data-end=\"484\">\u003cstrong data-start=\"422\" data-end=\"441\">Jason Douglass:\u003c/strong> It’s never changed. It’s always beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"486\" data-end=\"546\">\u003cstrong data-start=\"486\" data-end=\"505\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"520\" data-end=\"546\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"548\" data-end=\"621\">\u003cstrong data-start=\"548\" data-end=\"569\">Cecilia Phillips:\u003c/strong> There’s sugar everywhere! Mmm! These are beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"623\" data-end=\"638\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"640\" data-end=\"1123\">\u003cstrong data-start=\"640\" data-end=\"659\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"695\" data-end=\"721\">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=\"964\" data-end=\"980\">Check, Please!\u003c/em> table today are ASL interpreter and food writer \u003cstrong data-start=\"1029\" data-end=\"1045\">Anna Mindess\u003c/strong>, tech sales expert \u003cstrong data-start=\"1065\" data-end=\"1081\">Nima Alahari\u003c/strong>, and patient advocate \u003cstrong data-start=\"1104\" data-end=\"1122\">Jason Douglass\u003c/strong>.\u003c/p>\n\u003cp class=\"\" data-start=\"1125\" data-end=\"1313\">\u003cstrong data-start=\"1125\" data-end=\"1144\">Leslie Sbrocco:\u003c/strong> Welcome, everyone.\u003cbr data-start=\"1163\" data-end=\"1166\">\u003cstrong data-start=\"1166\" data-end=\"1183\">Anna Mindess:\u003c/strong> Thank you.\u003cbr data-start=\"1194\" data-end=\"1197\">\u003cstrong data-start=\"1197\" data-end=\"1216\">Jason Douglass:\u003c/strong> Thank you.\u003cbr data-start=\"1227\" data-end=\"1230\">\u003cstrong data-start=\"1230\" data-end=\"1249\">Leslie Sbrocco:\u003c/strong> Nice to be here?\u003cbr data-start=\"1266\" data-end=\"1269\">\u003cstrong data-start=\"1269\" data-end=\"1288\">Jason Douglass:\u003c/strong> Very excited to be here.\u003c/p>\n\u003cp class=\"\" data-start=\"1315\" data-end=\"1615\">\u003cstrong data-start=\"1315\" data-end=\"1334\">Leslie Sbrocco:\u003c/strong> Nima gets things started with his bustling breakfast spot. Offering American diner classics paired with over-the-top, Instagrammable lattes and shakes, it’s his favorite way to jump-start the day. Nestled in the heart of Fremont’s historic Niles neighborhood, it’s Skillet’z Cafe.\u003c/p>\n\u003cp class=\"\" data-start=\"1617\" data-end=\"1845\">\u003cstrong data-start=\"1617\" data-end=\"1635\">Jonathan Tsai:\u003c/strong> Skillet’z is an American diner, old country cooking, but with a Mexican flair. The chefs are from Zacatecas, Mexico, and so they’ve brought a lot of the food that they grew up with, that their grandmas cooked.\u003c/p>\n\u003cp class=\"\" data-start=\"1847\" data-end=\"1888\">\u003cstrong data-start=\"1847\" data-end=\"1855\">Man:\u003c/strong> My go-to is usually the burrito.\u003c/p>\n\u003cp class=\"\" data-start=\"1890\" data-end=\"2014\">\u003cstrong data-start=\"1890\" data-end=\"1908\">Jonathan Tsai:\u003c/strong> Our food comes out super hot, super crispy, super flavorful. Breakfast made with lots of love and huevos.\u003c/p>\n\u003cp class=\"\" data-start=\"2016\" data-end=\"2093\">\u003cstrong data-start=\"2016\" data-end=\"2034\">Jonathan Tsai:\u003c/strong> How’s the food and everything?\u003cbr>\n\u003cbr data-start=\"2065\" data-end=\"2068\">\u003cstrong data-start=\"2068\" data-end=\"2076\">Man:\u003c/strong> Good. Thank you.\u003c/p>\n\u003cp class=\"\" data-start=\"2095\" data-end=\"2282\">\u003cstrong data-start=\"2095\" data-end=\"2113\">Jonathan Tsai:\u003c/strong> I was a regular customer for over 10 years. I would eat at Skillet’z at least once a week. There was an opportunity to become a partner, so I jumped at the opportunity.\u003c/p>\n\u003cp class=\"\" data-start=\"2284\" data-end=\"2357\">\u003cstrong data-start=\"2284\" data-end=\"2302\">Jonathan Tsai:\u003c/strong> This is the sausage omelette.\u003cbr>\n\u003cbr data-start=\"2332\" data-end=\"2335\">\u003cstrong data-start=\"2335\" data-end=\"2345\">Woman:\u003c/strong> Yeah, here.\u003c/p>\n\u003cp class=\"\" data-start=\"2359\" data-end=\"2457\">\u003cstrong data-start=\"2359\" data-end=\"2377\">Jonathan Tsai:\u003c/strong> A lot of the dishes are named after some of our team members and staff members.\u003c/p>\n\u003cp class=\"\" data-start=\"2459\" data-end=\"2519\">\u003cstrong data-start=\"2459\" data-end=\"2469\">Woman:\u003c/strong> I’m [indistinct], and you’re eating at Skillet’z.\u003c/p>\n\u003cp class=\"\" data-start=\"2521\" data-end=\"2686\">\u003cstrong data-start=\"2521\" data-end=\"2539\">Jonathan Tsai:\u003c/strong> They just named a dish after me. It’s a scramble that comes with all meats and all veggies and a side of bacon. It’s called the Jonathan Scramble.\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"2934\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Jonathan Tsai:\u003c/strong> When I first came to Skillet’z, I was told that the salsa is so good you could drink it. And that is literally what I do every time. I will pour salsa all over my food. Highly recommend pairing it with all of our savory dishes.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"2951\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2953\" data-end=\"3043\">\u003cstrong data-start=\"2953\" data-end=\"2971\">Jonathan Tsai:\u003c/strong> We really treat all of our customers like family.\u003cbr>\n\u003cbr data-start=\"3021\" data-end=\"3024\">\u003cstrong data-start=\"3024\" data-end=\"3034\">Woman:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"3045\" data-end=\"3265\">\u003cstrong data-start=\"3045\" data-end=\"3063\">Jonathan Tsai:\u003c/strong> They say that breakfast is the most important part of your day, and it’s just food that makes you feel good, food that makes you feel like you’re with family and having a great time.\u003cbr>\n\u003cbr data-start=\"3246\" data-end=\"3249\">\u003cstrong data-start=\"3249\" data-end=\"3257\">All:\u003c/strong> Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"3267\" data-end=\"3347\">\u003cstrong data-start=\"3267\" data-end=\"3285\">Jonathan Tsai:\u003c/strong> Alright. One, two, three, Skillet’z!\u003cbr>\n\u003cbr data-start=\"3322\" data-end=\"3325\">\u003cstrong data-start=\"3325\" data-end=\"3335\">Woman:\u003c/strong> Good, good!\u003c/p>\n\u003cp class=\"\" data-start=\"70\" data-end=\"270\">\u003cstrong data-start=\"70\" data-end=\"89\">Leslie Sbrocco:\u003c/strong> Alright, Nima. So, you’re a big brunch guy.\u003c/p>\n\u003cp>\u003cstrong data-start=\"136\" data-end=\"153\">Nima Alahari:\u003c/strong> That’s my thing.\u003cbr>\n\u003cbr data-start=\"170\" data-end=\"173\">\u003cstrong data-start=\"173\" data-end=\"192\">Leslie Sbrocco:\u003c/strong> Alright. What is it about Skillet’z that brings you back time and time again?\u003c/p>\n\u003cp class=\"\" data-start=\"272\" data-end=\"528\">\u003cstrong data-start=\"272\" data-end=\"289\">Nima Alahari:\u003c/strong> Skillet’z is a really, like, familial kind of place. You go there and you just feel like you’re comfortable and you’re at home. I always get a couple drinks to start off with. I can’t skip the vanilla latte, which is absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"530\" data-end=\"1239\">\u003cstrong data-start=\"530\" data-end=\"549\">Leslie Sbrocco:\u003c/strong> That’s your go-to, first thing.\u003cbr>\n\u003cbr data-start=\"581\" data-end=\"584\">\u003cstrong data-start=\"584\" data-end=\"601\">Nima Alahari:\u003c/strong> It’s my go-to.\u003cbr>\n\u003cbr data-start=\"616\" data-end=\"619\">\u003cstrong data-start=\"619\" data-end=\"638\">Jason Douglass:\u003c/strong> I had the caramel latte.\u003cbr>\n\u003cbr data-start=\"663\" data-end=\"666\">\u003cstrong data-start=\"666\" data-end=\"683\">Nima Alahari:\u003c/strong> Yeah, the caramel latte. They’re really creamy, right? They have a nice foam on top. They always come with some, like, cookie or a wafer as well too, which is really nice.\u003cbr>\n\u003cbr data-start=\"855\" data-end=\"858\">\u003cstrong data-start=\"858\" data-end=\"877\">Leslie Sbrocco:\u003c/strong> That’s right. Start your day with a cookie.\u003cbr>\n\u003cbr data-start=\"921\" data-end=\"924\">\u003cstrong data-start=\"924\" data-end=\"941\">Nima Alahari:\u003c/strong> I have to. I’m a sweets guy. So I need to start with a cookie. But I’ll get that and I’ll also get their freshly squeezed orange juice, which is the tangiest orange juice.\u003cbr>\n\u003cbr data-start=\"1113\" data-end=\"1116\">\u003cstrong data-start=\"1116\" data-end=\"1133\">Anna Mindess:\u003c/strong> I had that. It was so fresh. Really good.\u003cbr>\n\u003cbr data-start=\"1175\" data-end=\"1178\">\u003cstrong data-start=\"1178\" data-end=\"1197\" data-is-only-node=\"\">Jason Douglass:\u003c/strong> You could tell it was right off the tree.\u003c/p>\n\u003cp class=\"\" data-start=\"1241\" data-end=\"1512\">\u003cstrong data-start=\"1241\" data-end=\"1260\">Leslie Sbrocco:\u003c/strong> Alright, so you got your drinks in front of you. Then what’s the order?\u003cbr>\n\u003cbr data-start=\"1332\" data-end=\"1335\">\u003cstrong data-start=\"1335\" data-end=\"1352\">Nima Alahari:\u003c/strong> My order… Well, my brother-in-law will always say, “If you don’t know, you won’t know. You got to get the Monte Cristo.” So I always go for the Monte Cristo.\u003c/p>\n\u003cp class=\"\" data-start=\"1514\" data-end=\"2182\">\u003cstrong data-start=\"1514\" data-end=\"1531\">Anna Mindess:\u003c/strong> What’s that?\u003cbr>\n\u003cbr data-start=\"1544\" data-end=\"1547\">\u003cstrong data-start=\"1547\" data-end=\"1564\">Nima Alahari:\u003c/strong> Now, the Monte Cristo is ham, Swiss cheese, and turkey with French toast as the buns. I know, it’s a lot. I don’t care about the calories. I don’t read them. I just eat.\u003cbr>\n\u003cbr data-start=\"1734\" data-end=\"1737\">\u003cstrong data-start=\"1737\" data-end=\"1756\">Jason Douglass:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"1763\" data-end=\"1766\">\u003cstrong data-start=\"1766\" data-end=\"1783\">Nima Alahari:\u003c/strong> Okay, that’s my thing.\u003cbr>\n\u003cbr data-start=\"1806\" data-end=\"1809\">\u003cstrong data-start=\"1809\" data-end=\"1828\">Leslie Sbrocco:\u003c/strong> Sweet and savory.\u003cbr>\n\u003cbr data-start=\"1846\" data-end=\"1849\">\u003cstrong data-start=\"1849\" data-end=\"1866\">Nima Alahari:\u003c/strong> Sweet and savory. My two favorite things. And I have to get that every single time. It is delicious.\u003cbr>\n\u003cbr data-start=\"1967\" data-end=\"1970\">\u003cstrong data-start=\"1970\" data-end=\"1989\">Jason Douglass:\u003c/strong> Do they do the powdered sugar topping and the raspberry jam on the side?\u003cbr>\n\u003cbr data-start=\"2062\" data-end=\"2065\">\u003cstrong data-start=\"2065\" data-end=\"2082\" data-is-only-node=\"\">Nima Alahari:\u003c/strong> Absolutely, raspberry jam. Absolutely fantastic.\u003cbr>\n\u003cbr data-start=\"2131\" data-end=\"2134\">\u003cstrong data-start=\"2134\" data-end=\"2153\">Leslie Sbrocco:\u003c/strong> And what did you have, Anna?\u003c/p>\n\u003cp class=\"\" data-start=\"2184\" data-end=\"2659\">\u003cstrong data-start=\"2184\" data-end=\"2201\">Anna Mindess:\u003c/strong> Well, I had a traditional breakfast. I had two over-easy eggs with bacon that was really thick. Nice mouthfeel there. And the hash browns, which I liked because they were very crispy on top. And then there’s an option that instead of toast, you can get a pancake, and I got a blueberry pancake. That was the best part. It was fluffy and, like, raised up. I don’t know how they do that.\u003cbr>\n\u003cbr data-start=\"2587\" data-end=\"2590\">\u003cstrong data-start=\"2590\" data-end=\"2609\">Jason Douglass:\u003c/strong> Souffléed, almost.\u003cbr>\n\u003cbr data-start=\"2628\" data-end=\"2631\">\u003cstrong data-start=\"2631\" data-end=\"2648\">Anna Mindess:\u003c/strong> Souffléed!\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2975\">\u003cstrong data-start=\"2661\" data-end=\"2678\">Nima Alahari:\u003c/strong> What I usually like is the Nutella strawberry banana pancakes. You get the drizzle on there.\u003cbr>\n\u003cbr data-start=\"2771\" data-end=\"2774\">\u003cstrong data-start=\"2774\" data-end=\"2793\">Jason Douglass:\u003c/strong> That sounds really good. I didn’t have that.\u003cbr>\n\u003cbr data-start=\"2838\" data-end=\"2841\">\u003cstrong data-start=\"2841\" data-end=\"2860\">Leslie Sbrocco:\u003c/strong> I can tell you have a sweet tooth.\u003cbr>\n\u003cbr data-start=\"2895\" data-end=\"2898\">\u003cstrong data-start=\"2898\" data-end=\"2915\">Nima Alahari:\u003c/strong> Definitely, definitely. [Laughter] I can’t live without it.\u003c/p>\n\u003cp class=\"\" data-start=\"2977\" data-end=\"3451\">\u003cstrong data-start=\"2977\" data-end=\"2996\">Jason Douglass:\u003c/strong> We had the biscuits and gravy with over-easy eggs. Lovely biscuits. Fluffy. The gravy was a little lacking in salt, but that was balanced by having a really nice piece of ham on the side — thick, sweet ham. The one challenge with the eggs was one egg was hard and one egg was the over-easy egg, so it was a little bit of a discombobulated egg. And I thought, “How did they do that? How did we get that on the plate?” But we ate it, you know. It was good.\u003c/p>\n\u003cp class=\"\" data-start=\"3453\" data-end=\"3792\">We also had a mushroom and onion omelette, and you could tell that the onions were a sweet onion, like a Maui onion. Potatoes were not the crispy hash browns, but like a softer diced potato, and you could tell it was fresh. And then they serve a nice pico de gallo on the side that you can put over the entire plate. It made it very tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"3794\" data-end=\"4696\">\u003cstrong data-start=\"3794\" data-end=\"3811\">Anna Mindess:\u003c/strong> I want to tell you something about this restaurant. I’m a sign language interpreter, and Fremont has two wonderful schools, the California School for the Deaf and Ohlone College.\u003cbr>\n\u003cbr data-start=\"3990\" data-end=\"3993\">\u003cstrong data-start=\"3993\" data-end=\"4012\">Jason Douglass:\u003c/strong> Mm-hmm.\u003cbr>\n\u003cbr data-start=\"4020\" data-end=\"4023\">\u003cstrong data-start=\"4023\" data-end=\"4040\">Anna Mindess:\u003c/strong> And because of that, there are places that are called “deaf friendly.” So I took my friend Tom, and he’s deaf. The server saw us signing as we came in. She made this gesture to Tom, which is not really the sign for “What would you like to drink?” But he said it was understandable.\u003cbr>\n\u003cbr data-start=\"4322\" data-end=\"4325\">\u003cstrong data-start=\"4325\" data-end=\"4344\">Leslie Sbrocco:\u003c/strong> Sure.\u003cbr>\n\u003cbr data-start=\"4350\" data-end=\"4353\">\u003cstrong data-start=\"4353\" data-end=\"4370\">Anna Mindess:\u003c/strong> And you don’t have to know sign language. Like, this woman didn’t know sign language, but you have to be into visual communication.\u003cbr>\n\u003cbr data-start=\"4502\" data-end=\"4505\">\u003cstrong data-start=\"4505\" data-end=\"4524\">Leslie Sbrocco:\u003c/strong> But she was aware.\u003cbr>\n\u003cbr data-start=\"4543\" data-end=\"4546\">\u003cstrong data-start=\"4546\" data-end=\"4565\">Jason Douglass:\u003c/strong> Yes.\u003cbr>\n\u003cbr data-start=\"4570\" data-end=\"4573\">\u003cstrong data-start=\"4573\" data-end=\"4590\" data-is-only-node=\"\">Anna Mindess:\u003c/strong> Yes, that was really nice.\u003cbr>\n\u003cbr data-start=\"4617\" data-end=\"4620\">\u003cstrong data-start=\"4620\" data-end=\"4639\">Jason Douglass:\u003c/strong> Inclusive.\u003cbr>\n\u003cbr data-start=\"4650\" data-end=\"4653\">\u003cstrong data-start=\"4653\" data-end=\"4670\">Anna Mindess:\u003c/strong> Very sensitive and aware.\u003c/p>\n\u003cp class=\"\" data-start=\"4698\" data-end=\"5050\">\u003cstrong data-start=\"4698\" data-end=\"4717\">Leslie Sbrocco:\u003c/strong> So, that leads to the question of service.\u003cbr>\n\u003cbr data-start=\"4760\" data-end=\"4763\">\u003cstrong data-start=\"4763\" data-end=\"4780\">Nima Alahari:\u003c/strong> Always fantastic. I just feel like it’s a family member treating us and serving us every time. You have to get there on time. It’s always going to be busy, especially on a weekend. It’s going to be packed,\u003cbr>\n\u003cbr data-start=\"4986\" data-end=\"4989\">\u003cstrong data-start=\"4989\" data-end=\"5008\">Jason Douglass:\u003c/strong> Which you guys might have noticed, right?\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"363\">\u003cstrong data-start=\"72\" data-end=\"91\">Jason Douglass:\u003c/strong> The nice thing is, though, that they take your order beforehand, so you’re waiting outside, but someone will come and say, “Oh, is your order ready?” And so when you sit down, your food kind of comes very quickly versus having to wait, you know, to order once you’ve sat.\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"971\">\u003cstrong data-start=\"365\" data-end=\"384\">Leslie Sbrocco:\u003c/strong> That’s sort of the insider tip. You put in your order and you wait.\u003cbr>\n\u003cbr data-start=\"452\" data-end=\"455\">\u003cstrong data-start=\"455\" data-end=\"472\">Nima Alahari:\u003c/strong> Nice and early, and you wait.\u003cbr>\n\u003cbr data-start=\"502\" data-end=\"505\">\u003cstrong data-start=\"505\" data-end=\"524\">Jason Douglass:\u003c/strong> It’s a great town, actually, because there’s all the antique stores, and Charlie Chaplin filmed films there. That’s the amazing thing as well.\u003cbr>\n\u003cbr data-start=\"667\" data-end=\"670\">\u003cstrong data-start=\"670\" data-end=\"687\">Anna Mindess:\u003c/strong> The movie industry started there.\u003cbr>\n\u003cbr data-start=\"721\" data-end=\"724\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> In Niles?\u003cbr>\n\u003cbr data-start=\"753\" data-end=\"756\">\u003cstrong data-start=\"756\" data-end=\"773\">Anna Mindess:\u003c/strong> They have a museum.\u003cbr>\n\u003cbr data-start=\"793\" data-end=\"796\">\u003cstrong data-start=\"796\" data-end=\"815\">Jason Douglass:\u003c/strong> In Niles. Mm.\u003cbr>\n\u003cbr data-start=\"829\" data-end=\"832\">\u003cstrong data-start=\"832\" data-end=\"851\">Leslie Sbrocco:\u003c/strong> So, a bit of history and a lot of sweetness.\u003cbr>\n\u003cbr data-start=\"896\" data-end=\"899\">\u003cstrong data-start=\"899\" data-end=\"916\">Nima Alahari:\u003c/strong> And a lot of sweetness.\u003cbr>\n\u003cbr data-start=\"940\" data-end=\"943\">\u003cstrong data-start=\"943\" data-end=\"962\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"973\" data-end=\"1124\">Well, if you would like to try Skillet’z Cafe, it’s located on Niles Boulevard in Fremont, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"1126\" data-end=\"1504\">\u003cstrong data-start=\"1126\" data-end=\"1145\">Leslie Sbrocco:\u003c/strong> Anna’s been sampling the delicate, handmade dim sum at her restaurant for more than 10 years, and she still hasn’t tasted everything on the menu. The Cantonese specialties are made fresh to order and served steaming hot in beautiful, banquet hall-sized dining rooms. A mainstay in Oakland’s Chinatown for more than two decades, it’s Peony Seafood Restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"1506\" data-end=\"1521\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1523\" data-end=\"1803\">\u003cstrong data-start=\"1523\" data-end=\"1537\">Chris Xie:\u003c/strong> Peony Seafood Restaurant has been a staple in Oakland Chinatown for 30 years. We have a big menu — you know, dim sum, over 100 items. The “dim sum” means “to touch the heart.” When we have dim sum, usually we have tea, with lots of people, like a family or friends.\u003c/p>\n\u003cp class=\"\" data-start=\"1805\" data-end=\"2226\">Our dim sum chefs, they hand-prepare the dim sum daily. And my favorite, the xiaolongbao and the cheung fun. The cheung fun, we make it here with thin, large steamed rice noodles. They fill it with some sorts like shrimp, pork and beef. Outside is smooth, and inside should be meaty and crunchy. And we have the special sauce that is called XO sauce, just to add a flavor, or you can use that sauce for the dipping sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"2228\" data-end=\"2341\">We have king crab, lobster. They can pick out the live fish from the fish tank. They can pick whatever they like.\u003c/p>\n\u003cp class=\"\" data-start=\"2343\" data-end=\"2480\">The kids love the animal-shaped dessert, especially the piggy buns and the coconut rabbit. That’s so fun. A lot of people take a picture.\u003c/p>\n\u003cp class=\"\" data-start=\"2482\" data-end=\"2823\">Peony Seafood Restaurant is the biggest restaurant in Oakland. It can hold up to like 500 people. And so we can catering any kind of party.\u003cbr>\n\u003cbr data-start=\"2621\" data-end=\"2624\">How’s everything so far? The job is like customer service, and some people, they come all the time to be treated like a family member. I want our customers to have a great meal and want to come back.\u003c/p>\n\u003cp class=\"\" data-start=\"2825\" data-end=\"2972\">\u003cstrong data-start=\"2825\" data-end=\"2844\">Leslie Sbrocco:\u003c/strong> Now, Anna, this restaurant has a huge variety of dim sum. And are you a dim sum specialist? Is that what you consider yourself?\u003c/p>\n\u003cp class=\"\" data-start=\"2974\" data-end=\"3278\">\u003cstrong data-start=\"2974\" data-end=\"2991\">Anna Mindess:\u003c/strong> Well, I’m a dim sum lover. And I’ve tasted dim sum in Hong Kong, in Toronto, New York, San Francisco. And of all the places that I go, Peony is my absolute favorite.\u003cbr>\n\u003cbr data-start=\"3157\" data-end=\"3160\">\u003cstrong data-start=\"3160\" data-end=\"3179\">Jason Douglass:\u003c/strong> Wow.\u003cbr>\n\u003cbr data-start=\"3184\" data-end=\"3187\">\u003cstrong data-start=\"3187\" data-end=\"3204\">Anna Mindess:\u003c/strong> I think they have very creative dishes that I haven’t seen anywhere else.\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3578\">There’s a crispy daikon baton, then it’s wrapped in a sleeve of very fine, crispy rice noodles. Then it has a little squiggle of a sauce and little tiny fish eggs on top. And when you put it in your mouth, it’s like a symphony of different textures and flavors that all come together. It’s amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"3580\" data-end=\"4009\">\u003cstrong data-start=\"3580\" data-end=\"3599\">Jason Douglass:\u003c/strong> And then, did you try also the salt and pepper custard tofu?\u003cbr>\n\u003cbr data-start=\"3660\" data-end=\"3663\">\u003cstrong data-start=\"3663\" data-end=\"3680\">Anna Mindess:\u003c/strong> No, I haven’t tried that one.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Jason Douglass:\u003c/strong> Oh, my God, I could’ve eaten plates of it. It was so good. I don’t know how they get it so crispy on the outside, but so tender on the inside. And it’s served with jalapenos and peanuts, I think it is, on top, and some green onions. I literally could’ve eaten a plate of them.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4195\">\u003cstrong data-start=\"4011\" data-end=\"4030\">Leslie Sbrocco:\u003c/strong> Well, and it’s an extensive menu, isn’t it?\u003cbr>\n\u003cbr data-start=\"4074\" data-end=\"4077\">\u003cstrong data-start=\"4077\" data-end=\"4094\">Nima Alahari:\u003c/strong> It’s a really big menu.\u003cbr>\n\u003cbr data-start=\"4118\" data-end=\"4121\">\u003cstrong data-start=\"4121\" data-end=\"4140\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"4146\" data-end=\"4149\">\u003cstrong data-start=\"4149\" data-end=\"4166\">Nima Alahari:\u003c/strong> Everything was family style.\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"382\">\u003cstrong data-start=\"72\" data-end=\"89\">Nima Alahari:\u003c/strong> So I ended up getting the pan fried pork buns, which were absolutely incredible.\u003cbr>\n\u003cbr data-start=\"170\" data-end=\"173\">\u003cstrong data-start=\"173\" data-end=\"190\">Anna Mindess:\u003c/strong> I like those.\u003cbr>\n\u003cbr data-start=\"204\" data-end=\"207\">\u003cstrong data-start=\"207\" data-end=\"224\">Nima Alahari:\u003c/strong> Those were really crispy on one side and then just really fluffy, and you would tear them open. It would be hot in the center, and the texture was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"384\" data-end=\"688\">I got the beef rice as well, which came with egg, too, and with that, it was sort of bland by itself. I’m a huge rice guy, too, especially with beef, but I got that with a side of their soy sauce and their house-made chili sauce, too, which I could have broken into the back and stolen. It was that good.\u003c/p>\n\u003cp class=\"\" data-start=\"690\" data-end=\"4050\">\u003cstrong data-start=\"690\" data-end=\"709\">Leslie Sbrocco:\u003c/strong> You want to put that on everything?\u003cbr>\n\u003cbr data-start=\"745\" data-end=\"748\">\u003cstrong data-start=\"748\" data-end=\"765\">Nima Alahari:\u003c/strong> I want to put that on everything, even the sweets.\u003cbr>\n\u003cbr data-start=\"816\" data-end=\"819\">\u003cstrong data-start=\"819\" data-end=\"838\">Jason Douglass:\u003c/strong> We had the barbecue pork puffs. It was like shatteringly tender. Pop in your mouth and it just broke, the crust. And the flavor was so good.\u003cbr>\n\u003cbr data-start=\"979\" data-end=\"982\">\u003cstrong data-start=\"982\" data-end=\"1001\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Ah!\u003cbr>\n\u003cbr data-start=\"1005\" data-end=\"1008\">\u003cstrong data-start=\"1008\" data-end=\"1025\">Nima Alahari:\u003c/strong> I got the shrimp dumplings with cilantro. The shrimp was perfect. It wasn’t too gamy. It wasn’t too tough. It was really meaty. And those were delicious, too.\u003cbr>\n\u003cbr data-start=\"1184\" data-end=\"1187\">\u003cstrong data-start=\"1187\" data-end=\"1204\">Anna Mindess:\u003c/strong> Another thing — I like shrimp in a lot of things. So I got the red rice yeast roll. So, I think there’s some health property to red rice. Okay, it’s this very satiny roll on the outside of red rice, and inside is the crispy shrimp. It’s like the interplay of different textures.\u003cbr>\n\u003cbr data-start=\"1483\" data-end=\"1486\">\u003cstrong data-start=\"1486\" data-end=\"1505\">Leslie Sbrocco:\u003c/strong> There you go.\u003cbr>\n\u003cbr data-start=\"1519\" data-end=\"1522\">\u003cstrong data-start=\"1522\" data-end=\"1539\">Anna Mindess:\u003c/strong> Did anybody have soup dumplings?\u003cbr>\n\u003cbr data-start=\"1572\" data-end=\"1575\">\u003cstrong data-start=\"1575\" data-end=\"1594\">Jason Douglass:\u003c/strong> No.\u003cbr>\n\u003cbr data-start=\"1598\" data-end=\"1601\">\u003cstrong data-start=\"1601\" data-end=\"1618\">Anna Mindess:\u003c/strong> No?!\u003cbr>\n\u003cbr data-start=\"1623\" data-end=\"1626\">\u003cstrong data-start=\"1626\" data-end=\"1643\">Nima Alahari:\u003c/strong> I should have.\u003cbr>\n\u003cbr data-start=\"1658\" data-end=\"1661\">\u003cstrong data-start=\"1661\" data-end=\"1678\">Anna Mindess:\u003c/strong> Oh, gosh!\u003cbr>\n\u003cbr data-start=\"1688\" data-end=\"1691\">\u003cstrong data-start=\"1691\" data-end=\"1710\">Leslie Sbrocco:\u003c/strong> That’s a dish they’re known for, huh?\u003cbr>\n\u003cbr data-start=\"1748\" data-end=\"1751\">\u003cstrong data-start=\"1751\" data-end=\"1768\">Anna Mindess:\u003c/strong> Yes. And it’s just… you know how you eat soup dumplings? You have to make a little hole, suck it out. It just melts in your mouth. Next time, you have to get that.\u003cbr>\n\u003cbr data-start=\"1934\" data-end=\"1937\">\u003cstrong data-start=\"1937\" data-end=\"1956\">Jason Douglass:\u003c/strong> Yes. Well, I’ll be going back.\u003cbr>\n\u003cbr data-start=\"1987\" data-end=\"1990\">\u003cstrong data-start=\"1990\" data-end=\"2009\">Leslie Sbrocco:\u003c/strong> I think that Anna is going to be the guide for you guys.\u003cbr>\n\u003cbr data-start=\"2066\" data-end=\"2069\">\u003cstrong data-start=\"2069\" data-end=\"2088\">Jason Douglass:\u003c/strong> Right?\u003cbr>\n\u003cbr data-start=\"2095\" data-end=\"2098\">\u003cstrong data-start=\"2098\" data-end=\"2115\">Anna Mindess:\u003c/strong> We’ll all go with you.\u003cbr>\n\u003cbr data-start=\"2138\" data-end=\"2141\">\u003cstrong data-start=\"2141\" data-end=\"2160\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr>\n\u003cbr data-start=\"2169\" data-end=\"2172\">\u003cstrong data-start=\"2172\" data-end=\"2189\">Anna Mindess:\u003c/strong> Okay. That sounds fun. You can come, too.\u003cbr>\n\u003cbr data-start=\"2231\" data-end=\"2234\">\u003cstrong data-start=\"2234\" data-end=\"2253\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr>\n\u003cbr data-start=\"2262\" data-end=\"2265\">\u003cstrong data-start=\"2265\" data-end=\"2282\">Anna Mindess:\u003c/strong> Okay.\u003cbr>\n\u003cbr data-start=\"2288\" data-end=\"2291\">\u003cstrong data-start=\"2291\" data-end=\"2310\">Jason Douglass:\u003c/strong> Did you happen to try the onion pancakes? ‘Cause when you were speaking about sauces, they serve the onion pancakes with a curry sauce, which is unusual, but it was so tasty.\u003cbr>\n\u003cbr data-start=\"2485\" data-end=\"2488\">\u003cstrong data-start=\"2488\" data-end=\"2505\">Nima Alahari:\u003c/strong> I think their big personality at Peony Seafood was their desserts and their cute animals.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">[excited chatter]\u003cbr>\n\u003cbr data-start=\"2615\" data-end=\"2618\">Those were fantastic. The piggies were gorgeous, and you’d tear them apart and they were really fluffy. And the custard and egg was delicious. It was pretty light. It wasn’t too overbearing and too over-sweet, but it was a perfect end to the meal.\u003cbr>\n\u003cbr data-start=\"2865\" data-end=\"2868\">\u003cstrong data-start=\"2868\" data-end=\"2885\">Anna Mindess:\u003c/strong> That’s nice. And if you’re into social media, the bunnies, the coconut bunnies, they’re cute and they come on a little slice of carrot. And then if you take the plate and you jiggle it, then they wiggle, and it’s perfect. I mean, how many desserts can you have? But my favorite one is the pandan mochi.\u003cbr>\n\u003cbr data-start=\"3190\" data-end=\"3193\">\u003cstrong data-start=\"3193\" data-end=\"3212\">Jason Douglass:\u003c/strong> We had that.\u003cbr>\n\u003cbr data-start=\"3225\" data-end=\"3228\">\u003cstrong data-start=\"3228\" data-end=\"3245\">Anna Mindess:\u003c/strong> Yay! So, this is a green, pear-shaped mochi, and inside is warm custard. Oh, it’s just the best.\u003cbr>\n\u003cbr data-start=\"3342\" data-end=\"3345\">\u003cstrong data-start=\"3345\" data-end=\"3364\">Leslie Sbrocco:\u003c/strong> And you ordered a lot of food, but did you feel like you got value?\u003cbr>\n\u003cbr data-start=\"3432\" data-end=\"3435\">\u003cstrong data-start=\"3435\" data-end=\"3452\">Nima Alahari:\u003c/strong> I think so. Yeah, we got a lot of food, and the value was perfect. I didn’t feel like I was snubbed.\u003cbr>\n\u003cbr data-start=\"3553\" data-end=\"3556\">\u003cstrong data-start=\"3556\" data-end=\"3573\">Anna Mindess:\u003c/strong> Did you take anything home?\u003cbr>\n\u003cbr data-start=\"3601\" data-end=\"3604\">\u003cstrong data-start=\"3604\" data-end=\"3621\">Nima Alahari:\u003c/strong> I did. I took all the rice home. One more piggy left. I had to show it to my family.\u003cbr>\n\u003cbr data-start=\"3706\" data-end=\"3709\">\u003cstrong data-start=\"3709\" data-end=\"3728\">Leslie Sbrocco:\u003c/strong> A little bit of that chili sauce?\u003cbr>\n\u003cbr data-start=\"3762\" data-end=\"3765\">\u003cstrong data-start=\"3765\" data-end=\"3782\">Nima Alahari:\u003c/strong> A little bit of that chili sauce, and it was gone the instant I got home.\u003cbr>\n\u003cbr data-start=\"3856\" data-end=\"3859\">\u003cstrong data-start=\"3859\" data-end=\"3878\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Peony Seafood Restaurant, it’s located on 9th Street in Oakland’s Chinatown, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"303\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> When it comes to celebrating a special occasion, Jason knows just the place for an elegant yet unpretentious experience. Offering contemporary French fare for more than 40 years in San Jose, it’s \u003cem data-start=\"289\" data-end=\"302\">Le Papillon\u003c/em>.\u003c/p>\n\u003cp class=\"\" data-start=\"305\" data-end=\"320\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"322\" data-end=\"513\">\u003cstrong data-start=\"322\" data-end=\"339\">Scott Cooper:\u003c/strong> \u003cem data-start=\"340\" data-end=\"353\">Le Papillon\u003c/em> was started in 1977 by our dad as sort of a continental restaurant, very popular at the time.\u003cbr data-start=\"447\" data-end=\"450\">Over time, it’s evolved into being kind of contemporary French.\u003c/p>\n\u003cp class=\"\" data-start=\"515\" data-end=\"622\">\u003cstrong data-start=\"515\" data-end=\"536\">Camron Mashayekh:\u003c/strong> Our cuisine has many influences, a lot of them from Scott’s travels and his passions.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"854\">\u003cstrong data-start=\"624\" data-end=\"641\">Scott Cooper:\u003c/strong> Favorite dishes on the menu… chefs are all the same, though. We only like the last dish we created. [Laughs] That’s, like, the favorite dish, right? Quail egg toast with caviar. My favorite way to enjoy caviar.\u003c/p>\n\u003cp class=\"\" data-start=\"856\" data-end=\"882\">\u003cstrong data-start=\"856\" data-end=\"866\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"884\" data-end=\"988\">\u003cstrong data-start=\"884\" data-end=\"901\">Scott Cooper:\u003c/strong> And you have to eat it in one bite, ’cause if you try and take a bite, you’ll wear it.\u003c/p>\n\u003cp class=\"\" data-start=\"990\" data-end=\"1126\">We offer a six-course tasting menu. That’s what I get most excited about because I get to control every course. One last little garnish.\u003c/p>\n\u003cp class=\"\" data-start=\"1128\" data-end=\"1263\">\u003cstrong data-start=\"1128\" data-end=\"1149\">Camron Mashayekh:\u003c/strong> People love to share. There’s a lot of plate switching or fork traveling across the table, and we encourage that.\u003c/p>\n\u003cp class=\"\" data-start=\"1265\" data-end=\"1405\">\u003cstrong data-start=\"1265\" data-end=\"1282\">Scott Cooper:\u003c/strong> While we are contemporary French, we’re still true to our French roots. A reduction sauce kind of makes everything French.\u003c/p>\n\u003cp class=\"\" data-start=\"1407\" data-end=\"1516\">\u003cstrong data-start=\"1407\" data-end=\"1428\">Camron Mashayekh:\u003c/strong> One of the things that we’re best known for since day one is our soufflé Grand Marnier.\u003c/p>\n\u003cp class=\"\" data-start=\"1518\" data-end=\"1831\">\u003cstrong data-start=\"1518\" data-end=\"1535\">Scott Cooper:\u003c/strong> Soufflé Grand Marnier is a tough dish to execute. It was on the opening menu, day one, in 1977, and it’s become a favorite and a classic. It’s light, it’s airy, but it gives you the real flavor of Grand Marnier. And if we ever take it off the menu, we will get full-scale revolt from our guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1833\" data-end=\"1889\">\u003cstrong data-start=\"1833\" data-end=\"1854\">Camron Mashayekh:\u003c/strong> There would be a massive backlash.\u003c/p>\n\u003cp class=\"\" data-start=\"1891\" data-end=\"1906\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1908\" data-end=\"2133\">I think a lot of people appreciate an elegant, quiet dining room. I think the key to great service goes unnoticed. You have this complete experience, and by the end of it, you think, “Wow, that was incredible and effortless.”\u003c/p>\n\u003cp class=\"\" data-start=\"2135\" data-end=\"2215\">\u003cstrong data-start=\"2135\" data-end=\"2145\">Woman:\u003c/strong> Mmm, that’s so good!\u003cbr>\n\u003cbr data-start=\"2166\" data-end=\"2169\">\u003cstrong data-start=\"2169\" data-end=\"2177\">Man:\u003c/strong> Everything they do is good, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"2217\" data-end=\"2416\">\u003cstrong data-start=\"2217\" data-end=\"2234\">Scott Cooper:\u003c/strong> I’m still here and we’re still cooking the food because we love making people happy and it makes us happy, carrying on the tradition. Here. \u003cem data-start=\"2375\" data-end=\"2389\">Le Papillon.\u003c/em> The \u003cem data-start=\"2394\" data-end=\"2416\">pièce de résistance.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"2418\" data-end=\"2897\">\u003cstrong data-start=\"2418\" data-end=\"2437\">Leslie Sbrocco:\u003c/strong> Now, Jason, it’s interesting because for a restaurant in the Bay Area to be around 40 years, they have to be doing something right. Correct?\u003cbr>\n\u003cbr data-start=\"2578\" data-end=\"2581\">\u003cstrong data-start=\"2581\" data-end=\"2600\">Jason Douglass:\u003c/strong> Very true. I mean, especially in today’s day and age where restaurants seem to open and close at the drop of a hat. They have been around for 40 years, and over those years, I’ve been going for 14 years to the restaurant, and I love it. It’s never changed. It’s always beautiful. Just, I love it.\u003c/p>\n\u003cp class=\"\" data-start=\"2899\" data-end=\"3112\">\u003cstrong data-start=\"2899\" data-end=\"2918\">Leslie Sbrocco:\u003c/strong> Did you get that feeling when you walked into the restaurant?\u003cbr>\n\u003cbr data-start=\"2980\" data-end=\"2983\">\u003cstrong data-start=\"2983\" data-end=\"3000\">Nima Alahari:\u003c/strong> Absolutely.\u003cbr>\n\u003cbr data-start=\"3012\" data-end=\"3015\">\u003cstrong data-start=\"3015\" data-end=\"3034\">Leslie Sbrocco:\u003c/strong> This is special.\u003cbr>\n\u003cbr data-start=\"3051\" data-end=\"3054\">\u003cstrong data-start=\"3054\" data-end=\"3071\">Nima Alahari:\u003c/strong> Definitely.\u003cbr>\n\u003cbr data-start=\"3083\" data-end=\"3086\">\u003cstrong data-start=\"3086\" data-end=\"3103\">Anna Mindess:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp class=\"\" data-start=\"3114\" data-end=\"3370\">\u003cstrong data-start=\"3114\" data-end=\"3131\">Nima Alahari:\u003c/strong> I’ve never been to any kind of fine dining, especially French restaurant, in my life before. And it actually lined up with my girlfriend’s birthday when we went, so it was a really special occasion and a really special time where we went.\u003c/p>\n\u003cp class=\"\" data-start=\"3372\" data-end=\"3780\">\u003cstrong data-start=\"3372\" data-end=\"3391\">Leslie Sbrocco:\u003c/strong> Because you can choose either a tasting menu or you can choose a prix fixe menu. Correct?\u003cbr>\n\u003cbr data-start=\"3481\" data-end=\"3484\">\u003cstrong data-start=\"3484\" data-end=\"3503\">Jason Douglass:\u003c/strong> Yes. Yes. I love the fact that they bring you a beautiful amuse-bouche when you sit down. Our particular evening, we had a lovely lobster bisque with beautiful lobster. Such a silky texture. And the lobster was perfect. Very tender, very of the sea. Just a lovely little bite.\u003c/p>\n\u003cp class=\"\" data-start=\"3782\" data-end=\"3905\">\u003cstrong data-start=\"3782\" data-end=\"3801\">Leslie Sbrocco:\u003c/strong> Did you amuse your bouche?\u003cbr>\n\u003cbr data-start=\"3828\" data-end=\"3831\">\u003cstrong data-start=\"3831\" data-end=\"3848\">Anna Mindess:\u003c/strong> My bouche was amused.\u003cbr>\n\u003cbr data-start=\"3870\" data-end=\"3873\">\u003cstrong data-start=\"3873\" data-end=\"3892\">Jason Douglass:\u003c/strong> Very amused.\u003c/p>\n\u003cp class=\"\" data-start=\"3907\" data-end=\"4153\">\u003cstrong data-start=\"3907\" data-end=\"3926\">Leslie Sbrocco:\u003c/strong> What did you have for an amuse bouche?\u003cbr>\n\u003cbr data-start=\"3965\" data-end=\"3968\">\u003cstrong data-start=\"3968\" data-end=\"3985\">Anna Mindess:\u003c/strong> I can’t remember exactly, but it was little fish eggs that… on a little creamy… I mean, the tiniest little dish. I like small bites of things, so that was perfect.\u003c/p>\n\u003cp class=\"\" data-start=\"4155\" data-end=\"4650\">\u003cstrong data-start=\"4155\" data-end=\"4172\">Nima Alahari:\u003c/strong> My bouche was amused as well, actually. I had the mussel and saffron soup with a side of olive bread.\u003cbr>\n\u003cbr data-start=\"4274\" data-end=\"4277\">\u003cstrong data-start=\"4277\" data-end=\"4296\">Jason Douglass:\u003c/strong> Oh!\u003cbr>\n\u003cbr data-start=\"4300\" data-end=\"4303\">\u003cstrong data-start=\"4303\" data-end=\"4320\">Nima Alahari:\u003c/strong> And being Persian, saffron is a big part of my culture, so it really took me home. I actually asked for seconds on the soup. I don’t know if that’s something you can do, but it was absolutely delicious.\u003cbr>\n\u003cbr data-start=\"4523\" data-end=\"4526\">\u003cstrong data-start=\"4526\" data-end=\"4545\">Jason Douglass:\u003c/strong> I’m sure the chef loved that.\u003cbr>\n\u003cbr data-start=\"4575\" data-end=\"4578\">\u003cstrong data-start=\"4578\" data-end=\"4595\">Nima Alahari:\u003c/strong> Yes, it was amazing.\u003cbr>\n\u003cbr data-start=\"4616\" data-end=\"4619\">\u003cstrong data-start=\"4619\" data-end=\"4638\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"4652\" data-end=\"4840\">\u003cstrong data-start=\"4652\" data-end=\"4671\">Jason Douglass:\u003c/strong> We typically do the four-course menu. I love it. We had the butternut squash soup. Very creamy, very silky, like a curry or a cardamom, which goes well with the squash.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"5153\">\u003cstrong data-start=\"4842\" data-end=\"4859\">Nima Alahari:\u003c/strong> I first started with the Dungeness crab soufflé with caviar and lemon. It’s my first time actually having caviar, and I actually enjoyed it. It was really good.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"5023\" data-end=\"5042\">Jason Douglass:\u003c/strong> Caviar virgin.\u003cbr>\n\u003cbr data-start=\"5057\" data-end=\"5060\">\u003cstrong data-start=\"5060\" data-end=\"5077\">Nima Alahari:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"5083\" data-end=\"5086\">\u003cstrong data-start=\"5086\" data-end=\"5105\">Leslie Sbrocco:\u003c/strong> No longer.\u003cbr>\n\u003cbr data-start=\"5116\" data-end=\"5119\">\u003cstrong data-start=\"5119\" data-end=\"5136\">Nima Alahari:\u003c/strong> No longer. Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"5155\" data-end=\"5550\">And I was actually really delicious. I’m big on textures, and the texture of the crab wasn’t really to my liking so much, but the broth and the soup, it kind of came with as well, the dipping and the bread of the Dungeness crab soufflé was absolutely delicious.\u003cbr>\n\u003cbr data-start=\"5416\" data-end=\"5419\">\u003cstrong data-start=\"5419\" data-end=\"5438\">Leslie Sbrocco:\u003c/strong> So, all together, it worked.\u003cbr>\n\u003cbr data-start=\"5467\" data-end=\"5470\">\u003cstrong data-start=\"5470\" data-end=\"5487\">Nima Alahari:\u003c/strong> All together, it worked well and it got me going for the rest.\u003c/p>\n\u003cp class=\"\" data-start=\"5552\" data-end=\"5794\">\u003cstrong data-start=\"5552\" data-end=\"5569\">Anna Mindess:\u003c/strong> I had an interesting appetizer. It was raw fish, kind of chopped up, made into a patty that was kanpachi,\u003cbr>\n\u003cbr data-start=\"5675\" data-end=\"5678\">\u003cstrong data-start=\"5678\" data-end=\"5697\">Jason Douglass:\u003c/strong> I had that as well.\u003cbr>\n\u003cbr data-start=\"5717\" data-end=\"5720\">\u003cstrong data-start=\"5720\" data-end=\"5737\">Anna Mindess:\u003c/strong> Oh, the round thing?\u003cbr>\n\u003cbr data-start=\"5758\" data-end=\"5761\">\u003cstrong data-start=\"5761\" data-end=\"5780\">Jason Douglass:\u003c/strong> The kanpachi.\u003c/p>\n\u003cp class=\"\" data-start=\"5796\" data-end=\"6174\">\u003cstrong data-start=\"5796\" data-end=\"5813\">Anna Mindess:\u003c/strong> And then they sprinkled it with flower petals, lemongrass, a little squiggle of tamarind, and then avocado sorbet, a scoop in the middle. Really unusual.\u003cbr>\n\u003cbr data-start=\"5967\" data-end=\"5970\">\u003cstrong data-start=\"5970\" data-end=\"5989\">Jason Douglass:\u003c/strong> It was so good. I had that as well. It was really tasty.\u003cbr>\n\u003cbr data-start=\"6046\" data-end=\"6049\">\u003cstrong data-start=\"6049\" data-end=\"6068\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6094\">Nima Alahari:\u003c/strong> Gorgeously plated. I noticed that, as well.\u003cbr>\n\u003cbr data-start=\"6138\" data-end=\"6141\">\u003cstrong data-start=\"6141\" data-end=\"6160\">Leslie Sbrocco:\u003c/strong> Yes. Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"309\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> What was next after your first course or appetizer course?\u003cbr>\n\u003cbr data-start=\"151\" data-end=\"154\">\u003cstrong data-start=\"154\" data-end=\"173\">Jason Douglass:\u003c/strong> Halibut with an herb crust. It was so tender. And it was served with cherry tomatoes and potato, like, pavé. It was really quite tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"311\" data-end=\"560\">\u003cstrong data-start=\"311\" data-end=\"328\">Anna Mindess:\u003c/strong> I had beef tenderloin, which was perfectly cooked, absolutely. And it was interesting because it had a stewed plum, I think it was, on top, which oddly went together really well. Had potato pavé on the other side and was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"562\" data-end=\"778\">\u003cstrong data-start=\"562\" data-end=\"579\">Nima Alahari:\u003c/strong> I actually also had the beef tenderloin as well. And that, I must say, was the star of the show. I’m big on my steaks. That was a steak you would cut into and it just melted in your mouth instantly.\u003c/p>\n\u003cp class=\"\" data-start=\"780\" data-end=\"1357\">\u003cstrong data-start=\"780\" data-end=\"799\">Leslie Sbrocco:\u003c/strong> Alright, now let’s talk about those desserts.\u003cbr>\n\u003cbr data-start=\"845\" data-end=\"848\">\u003cstrong data-start=\"848\" data-end=\"865\">Anna Mindess:\u003c/strong> Yes!\u003cbr>\n\u003cbr data-start=\"870\" data-end=\"873\">\u003cstrong data-start=\"873\" data-end=\"892\">Leslie Sbrocco:\u003c/strong> Who wants to go first?\u003cbr>\n\u003cbr data-start=\"915\" data-end=\"918\">\u003cstrong data-start=\"918\" data-end=\"935\">Anna Mindess:\u003c/strong> I do, I do! Okay. So, the name on the menu made me think of a different image. It said terrine of black sesame.\u003cbr>\n\u003cbr data-start=\"1047\" data-end=\"1050\">\u003cstrong data-start=\"1050\" data-end=\"1069\">Jason Douglass:\u003c/strong> Mm!\u003cbr>\n\u003cbr data-start=\"1073\" data-end=\"1076\">\u003cstrong data-start=\"1076\" data-end=\"1093\">Anna Mindess:\u003c/strong> So I imagined, you know, it’ll be a pot with black sesame. And what I was served was surprising. Yeah, it had just delicate little bricks of black sesame and a little chocolate and banana custard, I think it was. And all those flavors together worked really well.\u003c/p>\n\u003cp class=\"\" data-start=\"1359\" data-end=\"1741\">\u003cstrong data-start=\"1359\" data-end=\"1376\">Nima Alahari:\u003c/strong> Well, I actually didn’t expect to get any dessert this time. Surprising for me, I know, but compliments from the chef, because their service was so fantastic, they actually brought us out a small birthday cheesecake platter with some honeycomb, a little candle just to commemorate my girlfriend’s birthday. That really set it straight. It was absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"1743\" data-end=\"1974\">\u003cstrong data-start=\"1743\" data-end=\"1762\">Leslie Sbrocco:\u003c/strong> And I hope you told her you planned that.\u003cbr>\n\u003cbr data-start=\"1804\" data-end=\"1807\">\u003cstrong data-start=\"1807\" data-end=\"1824\">Nima Alahari:\u003c/strong> Uh…yeah. I missed my mark on that one.\u003cbr>\n\u003cbr data-start=\"1865\" data-end=\"1868\">\u003cstrong data-start=\"1868\" data-end=\"1887\">Leslie Sbrocco:\u003c/strong> You could have taken responsibility.\u003cbr>\n\u003cbr data-start=\"1924\" data-end=\"1927\">\u003cstrong data-start=\"1927\" data-end=\"1944\">Nima Alahari:\u003c/strong> I should have. I should have.\u003c/p>\n\u003cp class=\"\" data-start=\"1976\" data-end=\"2164\">\u003cstrong data-start=\"1976\" data-end=\"1995\">Jason Douglass:\u003c/strong> They never go wrong with dessert. Well, they never go wrong with any dish, really. We have never had a bad dish in 14 years of going there, and it keeps us coming back.\u003c/p>\n\u003cp class=\"\" data-start=\"2166\" data-end=\"2535\">\u003cstrong data-start=\"2166\" data-end=\"2183\">Anna Mindess:\u003c/strong> Might have been the most expensive restaurant I’ve ever eaten in.\u003cbr>\n\u003cbr data-start=\"2249\" data-end=\"2252\">\u003cstrong data-start=\"2252\" data-end=\"2269\">Nima Alahari:\u003c/strong> I agree.\u003cbr>\n\u003cbr data-start=\"2278\" data-end=\"2281\">\u003cstrong data-start=\"2281\" data-end=\"2300\">Leslie Sbrocco:\u003c/strong> So, a special occasion. Again, setting the stage here.\u003cbr>\n\u003cbr data-start=\"2355\" data-end=\"2358\">\u003cstrong data-start=\"2358\" data-end=\"2375\">Nima Alahari:\u003c/strong> Yeah, it was awesome.\u003cbr>\n\u003cbr data-start=\"2397\" data-end=\"2400\">\u003cstrong data-start=\"2400\" data-end=\"2417\">Anna Mindess:\u003c/strong> Birthday, anniversary. That’s the kind of place.\u003cbr>\n\u003cbr data-start=\"2466\" data-end=\"2469\">\u003cstrong data-start=\"2469\" data-end=\"2488\">Leslie Sbrocco:\u003c/strong> Worth it?\u003cbr>\n\u003cbr data-start=\"2498\" data-end=\"2501\">\u003cstrong data-start=\"2501\" data-end=\"2518\">Anna Mindess:\u003c/strong> Yeah. [Laughter]\u003c/p>\n\u003cp class=\"\" data-start=\"2537\" data-end=\"2936\">\u003cstrong data-start=\"2537\" data-end=\"2554\">Nima Alahari:\u003c/strong> I would say might not go back, just due to the price, but that beef tenderloin made it worth it 100%.\u003cbr>\n\u003cbr data-start=\"2656\" data-end=\"2659\">\u003cstrong data-start=\"2659\" data-end=\"2678\">Leslie Sbrocco:\u003c/strong> Well, it made it very special for you.\u003cbr>\n\u003cbr data-start=\"2717\" data-end=\"2720\">\u003cstrong data-start=\"2720\" data-end=\"2737\">Nima Alahari:\u003c/strong> Very special.\u003cbr>\n\u003cbr data-start=\"2751\" data-end=\"2754\">\u003cstrong data-start=\"2754\" data-end=\"2771\">Anna Mindess:\u003c/strong> Life is short.\u003cbr>\n\u003cbr data-start=\"2786\" data-end=\"2789\">\u003cstrong data-start=\"2789\" data-end=\"2808\">Jason Douglass:\u003c/strong> Life is short. Our coffins don’t have pockets.\u003cbr>\n\u003cbr data-start=\"2855\" data-end=\"2858\">\u003cstrong data-start=\"2858\" data-end=\"2877\">Leslie Sbrocco:\u003c/strong> There you go. There you go.\u003cbr>\n\u003cbr data-start=\"2905\" data-end=\"2908\">\u003cstrong data-start=\"2908\" data-end=\"2925\">Nima Alahari:\u003c/strong> Well said.\u003c/p>\n\u003cp class=\"\" data-start=\"2938\" data-end=\"3104\">\u003cstrong data-start=\"2938\" data-end=\"2957\">Leslie Sbrocco:\u003c/strong> If you would like to try \u003cem data-start=\"2983\" data-end=\"2996\">Le Papillon\u003c/em>, it’s located on Saratoga Avenue in San Jose, and the average tab per person without drinks is around $150.\u003c/p>\n\u003cp class=\"\" data-start=\"3106\" data-end=\"3267\">\u003cstrong data-start=\"3106\" data-end=\"3125\">Leslie Sbrocco:\u003c/strong> And now, reporter \u003cstrong data-start=\"3144\" data-end=\"3164\">Cecilia Phillips\u003c/strong> takes us back to Fremont’s historic Niles neighborhood for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"3269\" data-end=\"3284\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"106\" data-end=\"307\">\u003cstrong data-start=\"106\" data-end=\"126\">Cecilia Phillips\u003c/strong>: Whoo! We’re here at the Flying A, which is kind of the cornerstone of the end of Niles. Lots of culture, lots of nostalgia. Tell me a little bit about what makes Niles so special.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"791\">\u003cstrong data-start=\"309\" data-end=\"326\">Krysten Laine\u003c/strong>: Niles was the original Hollywood. Charlie Chaplin was brought here to do his first film, \u003cem data-start=\"417\" data-end=\"428\">The Tramp\u003c/em>, and they used to film Westerns here that are featured in Niles Canyon. And a lot of these buildings are still here that were there back in the day. This gas station was built in 1938. We brought the car culture back with the Niles Flying A, and every month we have Classics & Coffee, where people bring their classic cars, kick back, relax and have a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"793\" data-end=\"961\">\u003cstrong data-start=\"793\" data-end=\"813\">Cecilia Phillips\u003c/strong>: So, that’s so cool. So, people can come, bring their cars, get a little bit of coffee and get some treats from the farmers market down the street.\u003c/p>\n\u003cp class=\"\" data-start=\"963\" data-end=\"993\">\u003cstrong data-start=\"963\" data-end=\"980\">Krysten Laine\u003c/strong>: Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"995\" data-end=\"1010\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1012\" data-end=\"1104\">\u003cstrong data-start=\"1012\" data-end=\"1025\">Ken Phung\u003c/strong>: Our business is Dough Wei Me Bakery, and we sell artisan donuts and pastries.\u003c/p>\n\u003cp class=\"\" data-start=\"1106\" data-end=\"1160\">\u003cstrong data-start=\"1106\" data-end=\"1126\">Cecilia Phillips\u003c/strong>: How do they make them so fluffy?\u003c/p>\n\u003cp class=\"\" data-start=\"1162\" data-end=\"1192\">\u003cstrong data-start=\"1162\" data-end=\"1175\">Ken Phung\u003c/strong>: It’s the yeast.\u003c/p>\n\u003cp class=\"\" data-start=\"1194\" data-end=\"1274\">\u003cstrong data-start=\"1194\" data-end=\"1214\">Cecilia Phillips\u003c/strong>: Okay, so it’s a yeasted doughnut, kind of like a malasada?\u003c/p>\n\u003cp class=\"\" data-start=\"1276\" data-end=\"1389\">\u003cstrong data-start=\"1276\" data-end=\"1289\">Ken Phung\u003c/strong>: It’s a malasada. It has eggs, sugar. And so the yeast eats the sugar, has CO2 and make it pouf up.\u003c/p>\n\u003cp class=\"\" data-start=\"1391\" data-end=\"1411\">\u003cstrong data-start=\"1391\" data-end=\"1399\">Both\u003c/strong>: Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1532\">\u003cstrong data-start=\"1413\" data-end=\"1426\">Zoe Phung\u003c/strong>: This is our ube coconut mochi, our tiramisu, our chocolate hazelnut banana, and our pistachio raspberry.\u003c/p>\n\u003cp class=\"\" data-start=\"1534\" data-end=\"1585\">\u003cstrong data-start=\"1534\" data-end=\"1554\">Cecilia Phillips\u003c/strong>: Okay, which one should I try?\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1621\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Zoe Phung\u003c/strong>: Maybe the tiramisu.\u003c/p>\n\u003cp class=\"\" data-start=\"1623\" data-end=\"1706\">\u003cstrong data-start=\"1623\" data-end=\"1643\">Cecilia Phillips\u003c/strong>: Dough Wei Me! Oh, my gosh, there’s sugar everywhere. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"1708\" data-end=\"1740\">\u003cstrong data-start=\"1708\" data-end=\"1715\">Man\u003c/strong>: Blueberry cream cheese.\u003c/p>\n\u003cp class=\"\" data-start=\"1742\" data-end=\"1777\">\u003cstrong data-start=\"1742\" data-end=\"1751\">Woman\u003c/strong>: We’ll take one of those.\u003c/p>\n\u003cp class=\"\" data-start=\"1779\" data-end=\"1796\">\u003cstrong data-start=\"1779\" data-end=\"1786\">Man\u003c/strong>: Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"1798\" data-end=\"1877\">\u003cstrong data-start=\"1798\" data-end=\"1818\">Cecilia Phillips\u003c/strong>: Niles Pie Company. You’ve been around for a little while.\u003c/p>\n\u003cp class=\"\" data-start=\"1879\" data-end=\"1991\">\u003cstrong data-start=\"1879\" data-end=\"1894\">Sarah Vegas\u003c/strong>: We’ve been around for about 15 years. We’re a worker cooperative. All butter, all scratch-made.\u003c/p>\n\u003cp class=\"\" data-start=\"1993\" data-end=\"2047\">\u003cstrong data-start=\"1993\" data-end=\"2013\">Cecilia Phillips\u003c/strong>: All butter sounds good. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"2049\" data-end=\"2260\">\u003cstrong data-start=\"2049\" data-end=\"2064\">Sarah Vegas\u003c/strong>: We’ve got our brand-new bacon béchamel savory pastry. It’s got a little bit of our house-made béchamel, chives, hickory-smoked bacon, everything bagel seasoning, and our house-made pastry crust.\u003c/p>\n\u003cp class=\"\" data-start=\"2262\" data-end=\"2302\">\u003cstrong data-start=\"2262\" data-end=\"2282\">Cecilia Phillips\u003c/strong>: And this one here?\u003c/p>\n\u003cp class=\"\" data-start=\"2304\" data-end=\"2428\">\u003cstrong data-start=\"2304\" data-end=\"2319\">Sarah Vegas\u003c/strong>: And there is our beef and potato pasty with ground sirloin, Yukon gold potatoes, carrots, herbs and spices.\u003c/p>\n\u003cp class=\"\" data-start=\"2430\" data-end=\"2565\">\u003cstrong data-start=\"2430\" data-end=\"2450\">Cecilia Phillips\u003c/strong>: Yes. Ooh! That spice really comes through on the top, too. We’re at MAD Creationz. What makes your creations mad?\u003c/p>\n\u003cp class=\"\" data-start=\"2567\" data-end=\"2804\">\u003cstrong data-start=\"2567\" data-end=\"2584\">Marcus Dunlap\u003c/strong>: It’s really — It stands for “Make a Difference.” During COVID, me and my wife started a non-profit. So 5% of our proceeds goes to that nonprofit. We like to provide food for less-fortunate families during the holidays.\u003c/p>\n\u003cp class=\"\" data-start=\"2806\" data-end=\"2886\">\u003cstrong data-start=\"2806\" data-end=\"2826\">Cecilia Phillips\u003c/strong>: So you’re not mad at all. You’re quite happy, nice people.\u003c/p>\n\u003cp class=\"\" data-start=\"2888\" data-end=\"3081\">\u003cstrong data-start=\"2888\" data-end=\"2905\">Marcus Dunlap\u003c/strong>: Yeah, exactly. Barbecue is our number-one thing we like to make. Brisket, primarily. Low and slow. No shortcuts. I have the Space Cowboy right here, which is our smashburger.\u003c/p>\n\u003cp class=\"\" data-start=\"3083\" data-end=\"3120\">\u003cstrong data-start=\"3083\" data-end=\"3103\">Cecilia Phillips\u003c/strong>: And in my hand?\u003c/p>\n\u003cp class=\"\" data-start=\"3122\" data-end=\"3251\">\u003cstrong data-start=\"3122\" data-end=\"3139\">Marcus Dunlap\u003c/strong>: That is our legendary four-cheese macaroni and cheese with our smoked brisket and our homemade barbecue sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"3253\" data-end=\"3303\">\u003cstrong data-start=\"3253\" data-end=\"3273\">Cecilia Phillips\u003c/strong>: So, what cheeses do you use?\u003c/p>\n\u003cp class=\"\" data-start=\"3305\" data-end=\"3438\">\u003cstrong data-start=\"3305\" data-end=\"3322\">Marcus Dunlap\u003c/strong>: I’ll tell you two out of the four. Swiss cheese, cheddar cheese, and then there’s two others that are very secret.\u003c/p>\n\u003cp class=\"\" data-start=\"3440\" data-end=\"3545\">\u003cstrong data-start=\"3440\" data-end=\"3460\">Cecilia Phillips\u003c/strong>: But if I’m able to taste this and guess what they are, you’ll tell me if I’m right?\u003c/p>\n\u003cp class=\"\" data-start=\"3547\" data-end=\"3583\">\u003cstrong data-start=\"3547\" data-end=\"3564\">Marcus Dunlap\u003c/strong>: Yes, ma’am. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"3585\" data-end=\"3674\">\u003cstrong data-start=\"3585\" data-end=\"3605\">Cecilia Phillips\u003c/strong>: Alright. Look at all this cheese. Mmm! Is one of them cream cheese?\u003c/p>\n\u003cp class=\"\" data-start=\"3676\" data-end=\"3703\">\u003cstrong data-start=\"3676\" data-end=\"3693\">Marcus Dunlap\u003c/strong>: Exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"3705\" data-end=\"3740\">\u003cstrong data-start=\"3705\" data-end=\"3725\">Cecilia Phillips\u003c/strong>: Yes! [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"3742\" data-end=\"3785\">\u003cstrong data-start=\"3742\" data-end=\"3759\">Marcus Dunlap\u003c/strong>: That was the secret one!\u003c/p>\n\u003cp class=\"\" data-start=\"3787\" data-end=\"3953\">\u003cstrong data-start=\"3787\" data-end=\"3807\">Cecilia Phillips\u003c/strong>: Yes! Alright. You know what? Here’s the thing — for the viewers, we’re going to leave the other one a secret. Okay? I’m not even going to guess.\u003c/p>\n\u003cp class=\"\" data-start=\"3955\" data-end=\"3979\">\u003cstrong data-start=\"3955\" data-end=\"3972\">Marcus Dunlap\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"3981\" data-end=\"4008\">\u003cstrong data-start=\"3981\" data-end=\"4001\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4025\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"4027\" data-end=\"4142\">\u003cstrong data-start=\"4027\" data-end=\"4047\">Cecilia Phillips\u003c/strong>: I don’t drink coffee. So I heard that, like, there’s an alternative here that can wake me up?\u003c/p>\n\u003cp class=\"\" data-start=\"4144\" data-end=\"4261\">\u003cstrong data-start=\"4144\" data-end=\"4154\">Jordan\u003c/strong>: Mm-hmm. I’ve got wheatgrass shots and ginger shots for you. It’s grown with love, so you will taste that.\u003c/p>\n\u003cp class=\"\" data-start=\"4263\" data-end=\"4316\">\u003cstrong data-start=\"4263\" data-end=\"4283\">Cecilia Phillips\u003c/strong>: Okay. My first wheatgrass shot!\u003c/p>\n\u003cp class=\"\" data-start=\"4318\" data-end=\"4355\">\u003cstrong data-start=\"4318\" data-end=\"4328\">Jordan\u003c/strong>: Aw, you couldn’t fake it!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"\" data-start=\"4357\" data-end=\"4466\">\u003cstrong data-start=\"4357\" data-end=\"4377\">Cecilia Phillips\u003c/strong>: Ooh! Aah-ha-ha! Wheatgrass… maybe not for me. But super healthy, right? I feel alive.\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1746053539,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 8,
"wordCount": 6102
},
"headData": {
"title": "Check, Please! Bay Area reviews: Skillet'z Cafe, Peony Seafood, Le Papillon | KQED",
"description": "Bay Area foodies review hearty Mexican-inspired brunch in Fremont, dim sum delights in Oakland and French-inspired fine dining in San Jose.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area foodies review hearty Mexican-inspired brunch in Fremont, dim sum delights in Oakland and French-inspired fine dining in San Jose.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Skillet'z Cafe, Peony Seafood, Le Papillon",
"datePublished": "2025-04-17T19:33:39-07:00",
"dateModified": "2025-04-30T15:52:19-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"videoEmbed": "https://www.youtube.com/watch?v=3ThD2idf0n0",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23446/check-please-bay-area-reviews-skilletz-cafe-peony-seafood-le-papillon",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 2, airs Thursday, April 17, 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>Our culinary journey begins in the charming, historic Niles district of Fremont, where \u003cstrong>Skillet’z Cafe\u003c/strong> serves up bold breakfasts that locals can’t get enough of. Diners tuck into fluffy beignets, a decadent Monte Cristo sandwich, and stacks of Nutella-strawberry-banana pancakes — a meal best followed by a stroll through Niles’ antique shops and silent film history. In the heart of Oakland’s Chinatown, \u003cstrong>Peony Seafood\u003c/strong> offers a classic dim sum experience in one of the few Chinese banquet halls in the Bay Area. Guests can enjoy dishes like fried daikon cake wrapped in crispy rice noodles, salt-and-pepper custard tofu, and delicate steamed shrimp dumplings with cilantro, handmade fresh daily. The journey ends at \u003cstrong>Le Papillon\u003c/strong>, a San Jose fine-dining destination that has been dazzling diners for over 40 years with its elegant, French-inspired tasting menus. Highlights include the Dungeness crab soufflé with saffron and caviar, the melt-in-your-mouth grilled beef tenderloin with marrow emulsion, and the stunning black sesame terrine with toasted meringue and chocolate. The episode wraps up at the \u003cstrong>Niles Farmers Market\u003c/strong>, where Cecilia samples fresh malasadas and savory hand pies, and takes in the scene with some die-hard vintage car enthusiasts.\u003c/p>\n\u003cfigure id=\"attachment_23448\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23448 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Anna Mindess, Nima Alahari and Jason T. Douglass from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://skilletz.cafe/\">\u003cstrong>Skillet’z Cafe\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://peonyrestaurant.com/\">\u003cstrong>Peony Seafood\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lepapillon.com/\">\u003cstrong>Le Papillon \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://nilesfarmersmarket.org/\">\u003cstrong>Niles Farmers Market\u003c/strong> (Fremont)\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-23449\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png\" alt=\"\" width=\"800\" height=\"1015\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1020x1294.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-160x203.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-768x974.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1211x1536.png 1211w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1615x2048.png 1615w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1920x2435.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\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 class=\"x_MsoNormal\">\u003cb>\u003ca href=\"http://www.textbookvineyards.com\">\u003cspan style=\"color: #339966\">Textbook 2022 “The Pey Family Reserve” Cabernet Sauvignon\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Napa Valley, California $46\u003cbr>\n\u003c/em>The Textbook wines are ones to seek out. Well-priced bottles overdeliver in quality, especially the Pey Family Reserve Cabernet Sauvignon. It’s a deeply hued, layered red that blends fruit from some of Napa Valley’s top vineyards. Dark fruit flavors and a supple texture make this a wine to enjoy now with hearty fare or cellar for a few years to gain more complexity. With an under-$50 price tag, it’s a fantastic deal when it comes to high-end Napa Valley Cabernet.\u003c/p>\n\u003cp class=\"x_MsoNormal\">Founded by Jonathan Pey along with his late wife, Susan, their goal was to craft wines of elegance and balance that showcase “textbook” character. Winemaker Abigail Estrada carries out that vision with this classy red.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003ca href=\"http://www.Paulakornell.com\">\u003cspan style=\"color: #339966\">\u003cb>Paula Kornell Brut Rosé, Méthode Champenoise Sparkling Wine\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California $25\u003cbr>\n\u003c/em>When talking about the history of Napa Valley — and certainly the history of sparkling wine in California — the name Kornell looms large. Famed winemaker and vintner Hanns Kornell was born into a third-generation German winemaking family. He immigrated to the United States and through hard work and a partnership with his talented wife, Marilouise, was able to purchase the iconic Larkmead Winery in 1958. There he made the highest quality sparkling wine using the traditional French method. Today, his daughter, Paula Kornell, has her own namesake bubbly, and it lives up to the family’s commitment of quality and value.\u003c/p>\n\u003cp class=\"x_MsoNormal\">This beautifully pale pink sparkler is a wine to love. The attractive bottle catches your eye, but it’s the elegant wine inside that puts a smile on your face. A blend of mostly Pinot Noir with Chardonnay, red-berry and floral-scented aromas are complemented by delicate, crisp flavors. Enjoy a glass to begin your night, then pair it with savory dishes to a lightly sweet dessert. It’s a stylish sparkler worth twice the price.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"102\" data-end=\"160\">\u003cstrong data-start=\"102\" data-end=\"121\">Leslie Sbrocco:\u003c/strong> Good old country cooking in Fremont…\u003c/p>\n\u003cp class=\"\" data-start=\"162\" data-end=\"243\">\u003cstrong data-start=\"162\" data-end=\"179\">Nima Alahari:\u003c/strong> I don’t care about the calories. I don’t read them. I just eat.\u003c/p>\n\u003cp class=\"\" data-start=\"245\" data-end=\"298\">\u003cstrong data-start=\"245\" data-end=\"264\">Leslie Sbrocco:\u003c/strong> …dim sum delights in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"300\" data-end=\"351\">\u003cstrong data-start=\"300\" data-end=\"317\">Anna Mindess:\u003c/strong> A symphony of different textures.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"420\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco:\u003c/strong> …and contemporary French cuisine in San Jose.\u003c/p>\n\u003cp class=\"\" data-start=\"422\" data-end=\"484\">\u003cstrong data-start=\"422\" data-end=\"441\">Jason Douglass:\u003c/strong> It’s never changed. It’s always beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"486\" data-end=\"546\">\u003cstrong data-start=\"486\" data-end=\"505\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"520\" data-end=\"546\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"548\" data-end=\"621\">\u003cstrong data-start=\"548\" data-end=\"569\">Cecilia Phillips:\u003c/strong> There’s sugar everywhere! Mmm! These are beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"623\" data-end=\"638\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"640\" data-end=\"1123\">\u003cstrong data-start=\"640\" data-end=\"659\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"695\" data-end=\"721\">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=\"964\" data-end=\"980\">Check, Please!\u003c/em> table today are ASL interpreter and food writer \u003cstrong data-start=\"1029\" data-end=\"1045\">Anna Mindess\u003c/strong>, tech sales expert \u003cstrong data-start=\"1065\" data-end=\"1081\">Nima Alahari\u003c/strong>, and patient advocate \u003cstrong data-start=\"1104\" data-end=\"1122\">Jason Douglass\u003c/strong>.\u003c/p>\n\u003cp class=\"\" data-start=\"1125\" data-end=\"1313\">\u003cstrong data-start=\"1125\" data-end=\"1144\">Leslie Sbrocco:\u003c/strong> Welcome, everyone.\u003cbr data-start=\"1163\" data-end=\"1166\">\u003cstrong data-start=\"1166\" data-end=\"1183\">Anna Mindess:\u003c/strong> Thank you.\u003cbr data-start=\"1194\" data-end=\"1197\">\u003cstrong data-start=\"1197\" data-end=\"1216\">Jason Douglass:\u003c/strong> Thank you.\u003cbr data-start=\"1227\" data-end=\"1230\">\u003cstrong data-start=\"1230\" data-end=\"1249\">Leslie Sbrocco:\u003c/strong> Nice to be here?\u003cbr data-start=\"1266\" data-end=\"1269\">\u003cstrong data-start=\"1269\" data-end=\"1288\">Jason Douglass:\u003c/strong> Very excited to be here.\u003c/p>\n\u003cp class=\"\" data-start=\"1315\" data-end=\"1615\">\u003cstrong data-start=\"1315\" data-end=\"1334\">Leslie Sbrocco:\u003c/strong> Nima gets things started with his bustling breakfast spot. Offering American diner classics paired with over-the-top, Instagrammable lattes and shakes, it’s his favorite way to jump-start the day. Nestled in the heart of Fremont’s historic Niles neighborhood, it’s Skillet’z Cafe.\u003c/p>\n\u003cp class=\"\" data-start=\"1617\" data-end=\"1845\">\u003cstrong data-start=\"1617\" data-end=\"1635\">Jonathan Tsai:\u003c/strong> Skillet’z is an American diner, old country cooking, but with a Mexican flair. The chefs are from Zacatecas, Mexico, and so they’ve brought a lot of the food that they grew up with, that their grandmas cooked.\u003c/p>\n\u003cp class=\"\" data-start=\"1847\" data-end=\"1888\">\u003cstrong data-start=\"1847\" data-end=\"1855\">Man:\u003c/strong> My go-to is usually the burrito.\u003c/p>\n\u003cp class=\"\" data-start=\"1890\" data-end=\"2014\">\u003cstrong data-start=\"1890\" data-end=\"1908\">Jonathan Tsai:\u003c/strong> Our food comes out super hot, super crispy, super flavorful. Breakfast made with lots of love and huevos.\u003c/p>\n\u003cp class=\"\" data-start=\"2016\" data-end=\"2093\">\u003cstrong data-start=\"2016\" data-end=\"2034\">Jonathan Tsai:\u003c/strong> How’s the food and everything?\u003cbr>\n\u003cbr data-start=\"2065\" data-end=\"2068\">\u003cstrong data-start=\"2068\" data-end=\"2076\">Man:\u003c/strong> Good. Thank you.\u003c/p>\n\u003cp class=\"\" data-start=\"2095\" data-end=\"2282\">\u003cstrong data-start=\"2095\" data-end=\"2113\">Jonathan Tsai:\u003c/strong> I was a regular customer for over 10 years. I would eat at Skillet’z at least once a week. There was an opportunity to become a partner, so I jumped at the opportunity.\u003c/p>\n\u003cp class=\"\" data-start=\"2284\" data-end=\"2357\">\u003cstrong data-start=\"2284\" data-end=\"2302\">Jonathan Tsai:\u003c/strong> This is the sausage omelette.\u003cbr>\n\u003cbr data-start=\"2332\" data-end=\"2335\">\u003cstrong data-start=\"2335\" data-end=\"2345\">Woman:\u003c/strong> Yeah, here.\u003c/p>\n\u003cp class=\"\" data-start=\"2359\" data-end=\"2457\">\u003cstrong data-start=\"2359\" data-end=\"2377\">Jonathan Tsai:\u003c/strong> A lot of the dishes are named after some of our team members and staff members.\u003c/p>\n\u003cp class=\"\" data-start=\"2459\" data-end=\"2519\">\u003cstrong data-start=\"2459\" data-end=\"2469\">Woman:\u003c/strong> I’m [indistinct], and you’re eating at Skillet’z.\u003c/p>\n\u003cp class=\"\" data-start=\"2521\" data-end=\"2686\">\u003cstrong data-start=\"2521\" data-end=\"2539\">Jonathan Tsai:\u003c/strong> They just named a dish after me. It’s a scramble that comes with all meats and all veggies and a side of bacon. It’s called the Jonathan Scramble.\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"2934\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Jonathan Tsai:\u003c/strong> When I first came to Skillet’z, I was told that the salsa is so good you could drink it. And that is literally what I do every time. I will pour salsa all over my food. Highly recommend pairing it with all of our savory dishes.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"2951\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2953\" data-end=\"3043\">\u003cstrong data-start=\"2953\" data-end=\"2971\">Jonathan Tsai:\u003c/strong> We really treat all of our customers like family.\u003cbr>\n\u003cbr data-start=\"3021\" data-end=\"3024\">\u003cstrong data-start=\"3024\" data-end=\"3034\">Woman:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"3045\" data-end=\"3265\">\u003cstrong data-start=\"3045\" data-end=\"3063\">Jonathan Tsai:\u003c/strong> They say that breakfast is the most important part of your day, and it’s just food that makes you feel good, food that makes you feel like you’re with family and having a great time.\u003cbr>\n\u003cbr data-start=\"3246\" data-end=\"3249\">\u003cstrong data-start=\"3249\" data-end=\"3257\">All:\u003c/strong> Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"3267\" data-end=\"3347\">\u003cstrong data-start=\"3267\" data-end=\"3285\">Jonathan Tsai:\u003c/strong> Alright. One, two, three, Skillet’z!\u003cbr>\n\u003cbr data-start=\"3322\" data-end=\"3325\">\u003cstrong data-start=\"3325\" data-end=\"3335\">Woman:\u003c/strong> Good, good!\u003c/p>\n\u003cp class=\"\" data-start=\"70\" data-end=\"270\">\u003cstrong data-start=\"70\" data-end=\"89\">Leslie Sbrocco:\u003c/strong> Alright, Nima. So, you’re a big brunch guy.\u003c/p>\n\u003cp>\u003cstrong data-start=\"136\" data-end=\"153\">Nima Alahari:\u003c/strong> That’s my thing.\u003cbr>\n\u003cbr data-start=\"170\" data-end=\"173\">\u003cstrong data-start=\"173\" data-end=\"192\">Leslie Sbrocco:\u003c/strong> Alright. What is it about Skillet’z that brings you back time and time again?\u003c/p>\n\u003cp class=\"\" data-start=\"272\" data-end=\"528\">\u003cstrong data-start=\"272\" data-end=\"289\">Nima Alahari:\u003c/strong> Skillet’z is a really, like, familial kind of place. You go there and you just feel like you’re comfortable and you’re at home. I always get a couple drinks to start off with. I can’t skip the vanilla latte, which is absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"530\" data-end=\"1239\">\u003cstrong data-start=\"530\" data-end=\"549\">Leslie Sbrocco:\u003c/strong> That’s your go-to, first thing.\u003cbr>\n\u003cbr data-start=\"581\" data-end=\"584\">\u003cstrong data-start=\"584\" data-end=\"601\">Nima Alahari:\u003c/strong> It’s my go-to.\u003cbr>\n\u003cbr data-start=\"616\" data-end=\"619\">\u003cstrong data-start=\"619\" data-end=\"638\">Jason Douglass:\u003c/strong> I had the caramel latte.\u003cbr>\n\u003cbr data-start=\"663\" data-end=\"666\">\u003cstrong data-start=\"666\" data-end=\"683\">Nima Alahari:\u003c/strong> Yeah, the caramel latte. They’re really creamy, right? They have a nice foam on top. They always come with some, like, cookie or a wafer as well too, which is really nice.\u003cbr>\n\u003cbr data-start=\"855\" data-end=\"858\">\u003cstrong data-start=\"858\" data-end=\"877\">Leslie Sbrocco:\u003c/strong> That’s right. Start your day with a cookie.\u003cbr>\n\u003cbr data-start=\"921\" data-end=\"924\">\u003cstrong data-start=\"924\" data-end=\"941\">Nima Alahari:\u003c/strong> I have to. I’m a sweets guy. So I need to start with a cookie. But I’ll get that and I’ll also get their freshly squeezed orange juice, which is the tangiest orange juice.\u003cbr>\n\u003cbr data-start=\"1113\" data-end=\"1116\">\u003cstrong data-start=\"1116\" data-end=\"1133\">Anna Mindess:\u003c/strong> I had that. It was so fresh. Really good.\u003cbr>\n\u003cbr data-start=\"1175\" data-end=\"1178\">\u003cstrong data-start=\"1178\" data-end=\"1197\" data-is-only-node=\"\">Jason Douglass:\u003c/strong> You could tell it was right off the tree.\u003c/p>\n\u003cp class=\"\" data-start=\"1241\" data-end=\"1512\">\u003cstrong data-start=\"1241\" data-end=\"1260\">Leslie Sbrocco:\u003c/strong> Alright, so you got your drinks in front of you. Then what’s the order?\u003cbr>\n\u003cbr data-start=\"1332\" data-end=\"1335\">\u003cstrong data-start=\"1335\" data-end=\"1352\">Nima Alahari:\u003c/strong> My order… Well, my brother-in-law will always say, “If you don’t know, you won’t know. You got to get the Monte Cristo.” So I always go for the Monte Cristo.\u003c/p>\n\u003cp class=\"\" data-start=\"1514\" data-end=\"2182\">\u003cstrong data-start=\"1514\" data-end=\"1531\">Anna Mindess:\u003c/strong> What’s that?\u003cbr>\n\u003cbr data-start=\"1544\" data-end=\"1547\">\u003cstrong data-start=\"1547\" data-end=\"1564\">Nima Alahari:\u003c/strong> Now, the Monte Cristo is ham, Swiss cheese, and turkey with French toast as the buns. I know, it’s a lot. I don’t care about the calories. I don’t read them. I just eat.\u003cbr>\n\u003cbr data-start=\"1734\" data-end=\"1737\">\u003cstrong data-start=\"1737\" data-end=\"1756\">Jason Douglass:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"1763\" data-end=\"1766\">\u003cstrong data-start=\"1766\" data-end=\"1783\">Nima Alahari:\u003c/strong> Okay, that’s my thing.\u003cbr>\n\u003cbr data-start=\"1806\" data-end=\"1809\">\u003cstrong data-start=\"1809\" data-end=\"1828\">Leslie Sbrocco:\u003c/strong> Sweet and savory.\u003cbr>\n\u003cbr data-start=\"1846\" data-end=\"1849\">\u003cstrong data-start=\"1849\" data-end=\"1866\">Nima Alahari:\u003c/strong> Sweet and savory. My two favorite things. And I have to get that every single time. It is delicious.\u003cbr>\n\u003cbr data-start=\"1967\" data-end=\"1970\">\u003cstrong data-start=\"1970\" data-end=\"1989\">Jason Douglass:\u003c/strong> Do they do the powdered sugar topping and the raspberry jam on the side?\u003cbr>\n\u003cbr data-start=\"2062\" data-end=\"2065\">\u003cstrong data-start=\"2065\" data-end=\"2082\" data-is-only-node=\"\">Nima Alahari:\u003c/strong> Absolutely, raspberry jam. Absolutely fantastic.\u003cbr>\n\u003cbr data-start=\"2131\" data-end=\"2134\">\u003cstrong data-start=\"2134\" data-end=\"2153\">Leslie Sbrocco:\u003c/strong> And what did you have, Anna?\u003c/p>\n\u003cp class=\"\" data-start=\"2184\" data-end=\"2659\">\u003cstrong data-start=\"2184\" data-end=\"2201\">Anna Mindess:\u003c/strong> Well, I had a traditional breakfast. I had two over-easy eggs with bacon that was really thick. Nice mouthfeel there. And the hash browns, which I liked because they were very crispy on top. And then there’s an option that instead of toast, you can get a pancake, and I got a blueberry pancake. That was the best part. It was fluffy and, like, raised up. I don’t know how they do that.\u003cbr>\n\u003cbr data-start=\"2587\" data-end=\"2590\">\u003cstrong data-start=\"2590\" data-end=\"2609\">Jason Douglass:\u003c/strong> Souffléed, almost.\u003cbr>\n\u003cbr data-start=\"2628\" data-end=\"2631\">\u003cstrong data-start=\"2631\" data-end=\"2648\">Anna Mindess:\u003c/strong> Souffléed!\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2975\">\u003cstrong data-start=\"2661\" data-end=\"2678\">Nima Alahari:\u003c/strong> What I usually like is the Nutella strawberry banana pancakes. You get the drizzle on there.\u003cbr>\n\u003cbr data-start=\"2771\" data-end=\"2774\">\u003cstrong data-start=\"2774\" data-end=\"2793\">Jason Douglass:\u003c/strong> That sounds really good. I didn’t have that.\u003cbr>\n\u003cbr data-start=\"2838\" data-end=\"2841\">\u003cstrong data-start=\"2841\" data-end=\"2860\">Leslie Sbrocco:\u003c/strong> I can tell you have a sweet tooth.\u003cbr>\n\u003cbr data-start=\"2895\" data-end=\"2898\">\u003cstrong data-start=\"2898\" data-end=\"2915\">Nima Alahari:\u003c/strong> Definitely, definitely. [Laughter] I can’t live without it.\u003c/p>\n\u003cp class=\"\" data-start=\"2977\" data-end=\"3451\">\u003cstrong data-start=\"2977\" data-end=\"2996\">Jason Douglass:\u003c/strong> We had the biscuits and gravy with over-easy eggs. Lovely biscuits. Fluffy. The gravy was a little lacking in salt, but that was balanced by having a really nice piece of ham on the side — thick, sweet ham. The one challenge with the eggs was one egg was hard and one egg was the over-easy egg, so it was a little bit of a discombobulated egg. And I thought, “How did they do that? How did we get that on the plate?” But we ate it, you know. It was good.\u003c/p>\n\u003cp class=\"\" data-start=\"3453\" data-end=\"3792\">We also had a mushroom and onion omelette, and you could tell that the onions were a sweet onion, like a Maui onion. Potatoes were not the crispy hash browns, but like a softer diced potato, and you could tell it was fresh. And then they serve a nice pico de gallo on the side that you can put over the entire plate. It made it very tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"3794\" data-end=\"4696\">\u003cstrong data-start=\"3794\" data-end=\"3811\">Anna Mindess:\u003c/strong> I want to tell you something about this restaurant. I’m a sign language interpreter, and Fremont has two wonderful schools, the California School for the Deaf and Ohlone College.\u003cbr>\n\u003cbr data-start=\"3990\" data-end=\"3993\">\u003cstrong data-start=\"3993\" data-end=\"4012\">Jason Douglass:\u003c/strong> Mm-hmm.\u003cbr>\n\u003cbr data-start=\"4020\" data-end=\"4023\">\u003cstrong data-start=\"4023\" data-end=\"4040\">Anna Mindess:\u003c/strong> And because of that, there are places that are called “deaf friendly.” So I took my friend Tom, and he’s deaf. The server saw us signing as we came in. She made this gesture to Tom, which is not really the sign for “What would you like to drink?” But he said it was understandable.\u003cbr>\n\u003cbr data-start=\"4322\" data-end=\"4325\">\u003cstrong data-start=\"4325\" data-end=\"4344\">Leslie Sbrocco:\u003c/strong> Sure.\u003cbr>\n\u003cbr data-start=\"4350\" data-end=\"4353\">\u003cstrong data-start=\"4353\" data-end=\"4370\">Anna Mindess:\u003c/strong> And you don’t have to know sign language. Like, this woman didn’t know sign language, but you have to be into visual communication.\u003cbr>\n\u003cbr data-start=\"4502\" data-end=\"4505\">\u003cstrong data-start=\"4505\" data-end=\"4524\">Leslie Sbrocco:\u003c/strong> But she was aware.\u003cbr>\n\u003cbr data-start=\"4543\" data-end=\"4546\">\u003cstrong data-start=\"4546\" data-end=\"4565\">Jason Douglass:\u003c/strong> Yes.\u003cbr>\n\u003cbr data-start=\"4570\" data-end=\"4573\">\u003cstrong data-start=\"4573\" data-end=\"4590\" data-is-only-node=\"\">Anna Mindess:\u003c/strong> Yes, that was really nice.\u003cbr>\n\u003cbr data-start=\"4617\" data-end=\"4620\">\u003cstrong data-start=\"4620\" data-end=\"4639\">Jason Douglass:\u003c/strong> Inclusive.\u003cbr>\n\u003cbr data-start=\"4650\" data-end=\"4653\">\u003cstrong data-start=\"4653\" data-end=\"4670\">Anna Mindess:\u003c/strong> Very sensitive and aware.\u003c/p>\n\u003cp class=\"\" data-start=\"4698\" data-end=\"5050\">\u003cstrong data-start=\"4698\" data-end=\"4717\">Leslie Sbrocco:\u003c/strong> So, that leads to the question of service.\u003cbr>\n\u003cbr data-start=\"4760\" data-end=\"4763\">\u003cstrong data-start=\"4763\" data-end=\"4780\">Nima Alahari:\u003c/strong> Always fantastic. I just feel like it’s a family member treating us and serving us every time. You have to get there on time. It’s always going to be busy, especially on a weekend. It’s going to be packed,\u003cbr>\n\u003cbr data-start=\"4986\" data-end=\"4989\">\u003cstrong data-start=\"4989\" data-end=\"5008\">Jason Douglass:\u003c/strong> Which you guys might have noticed, right?\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"363\">\u003cstrong data-start=\"72\" data-end=\"91\">Jason Douglass:\u003c/strong> The nice thing is, though, that they take your order beforehand, so you’re waiting outside, but someone will come and say, “Oh, is your order ready?” And so when you sit down, your food kind of comes very quickly versus having to wait, you know, to order once you’ve sat.\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"971\">\u003cstrong data-start=\"365\" data-end=\"384\">Leslie Sbrocco:\u003c/strong> That’s sort of the insider tip. You put in your order and you wait.\u003cbr>\n\u003cbr data-start=\"452\" data-end=\"455\">\u003cstrong data-start=\"455\" data-end=\"472\">Nima Alahari:\u003c/strong> Nice and early, and you wait.\u003cbr>\n\u003cbr data-start=\"502\" data-end=\"505\">\u003cstrong data-start=\"505\" data-end=\"524\">Jason Douglass:\u003c/strong> It’s a great town, actually, because there’s all the antique stores, and Charlie Chaplin filmed films there. That’s the amazing thing as well.\u003cbr>\n\u003cbr data-start=\"667\" data-end=\"670\">\u003cstrong data-start=\"670\" data-end=\"687\">Anna Mindess:\u003c/strong> The movie industry started there.\u003cbr>\n\u003cbr data-start=\"721\" data-end=\"724\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> In Niles?\u003cbr>\n\u003cbr data-start=\"753\" data-end=\"756\">\u003cstrong data-start=\"756\" data-end=\"773\">Anna Mindess:\u003c/strong> They have a museum.\u003cbr>\n\u003cbr data-start=\"793\" data-end=\"796\">\u003cstrong data-start=\"796\" data-end=\"815\">Jason Douglass:\u003c/strong> In Niles. Mm.\u003cbr>\n\u003cbr data-start=\"829\" data-end=\"832\">\u003cstrong data-start=\"832\" data-end=\"851\">Leslie Sbrocco:\u003c/strong> So, a bit of history and a lot of sweetness.\u003cbr>\n\u003cbr data-start=\"896\" data-end=\"899\">\u003cstrong data-start=\"899\" data-end=\"916\">Nima Alahari:\u003c/strong> And a lot of sweetness.\u003cbr>\n\u003cbr data-start=\"940\" data-end=\"943\">\u003cstrong data-start=\"943\" data-end=\"962\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"973\" data-end=\"1124\">Well, if you would like to try Skillet’z Cafe, it’s located on Niles Boulevard in Fremont, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"1126\" data-end=\"1504\">\u003cstrong data-start=\"1126\" data-end=\"1145\">Leslie Sbrocco:\u003c/strong> Anna’s been sampling the delicate, handmade dim sum at her restaurant for more than 10 years, and she still hasn’t tasted everything on the menu. The Cantonese specialties are made fresh to order and served steaming hot in beautiful, banquet hall-sized dining rooms. A mainstay in Oakland’s Chinatown for more than two decades, it’s Peony Seafood Restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"1506\" data-end=\"1521\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1523\" data-end=\"1803\">\u003cstrong data-start=\"1523\" data-end=\"1537\">Chris Xie:\u003c/strong> Peony Seafood Restaurant has been a staple in Oakland Chinatown for 30 years. We have a big menu — you know, dim sum, over 100 items. The “dim sum” means “to touch the heart.” When we have dim sum, usually we have tea, with lots of people, like a family or friends.\u003c/p>\n\u003cp class=\"\" data-start=\"1805\" data-end=\"2226\">Our dim sum chefs, they hand-prepare the dim sum daily. And my favorite, the xiaolongbao and the cheung fun. The cheung fun, we make it here with thin, large steamed rice noodles. They fill it with some sorts like shrimp, pork and beef. Outside is smooth, and inside should be meaty and crunchy. And we have the special sauce that is called XO sauce, just to add a flavor, or you can use that sauce for the dipping sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"2228\" data-end=\"2341\">We have king crab, lobster. They can pick out the live fish from the fish tank. They can pick whatever they like.\u003c/p>\n\u003cp class=\"\" data-start=\"2343\" data-end=\"2480\">The kids love the animal-shaped dessert, especially the piggy buns and the coconut rabbit. That’s so fun. A lot of people take a picture.\u003c/p>\n\u003cp class=\"\" data-start=\"2482\" data-end=\"2823\">Peony Seafood Restaurant is the biggest restaurant in Oakland. It can hold up to like 500 people. And so we can catering any kind of party.\u003cbr>\n\u003cbr data-start=\"2621\" data-end=\"2624\">How’s everything so far? The job is like customer service, and some people, they come all the time to be treated like a family member. I want our customers to have a great meal and want to come back.\u003c/p>\n\u003cp class=\"\" data-start=\"2825\" data-end=\"2972\">\u003cstrong data-start=\"2825\" data-end=\"2844\">Leslie Sbrocco:\u003c/strong> Now, Anna, this restaurant has a huge variety of dim sum. And are you a dim sum specialist? Is that what you consider yourself?\u003c/p>\n\u003cp class=\"\" data-start=\"2974\" data-end=\"3278\">\u003cstrong data-start=\"2974\" data-end=\"2991\">Anna Mindess:\u003c/strong> Well, I’m a dim sum lover. And I’ve tasted dim sum in Hong Kong, in Toronto, New York, San Francisco. And of all the places that I go, Peony is my absolute favorite.\u003cbr>\n\u003cbr data-start=\"3157\" data-end=\"3160\">\u003cstrong data-start=\"3160\" data-end=\"3179\">Jason Douglass:\u003c/strong> Wow.\u003cbr>\n\u003cbr data-start=\"3184\" data-end=\"3187\">\u003cstrong data-start=\"3187\" data-end=\"3204\">Anna Mindess:\u003c/strong> I think they have very creative dishes that I haven’t seen anywhere else.\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3578\">There’s a crispy daikon baton, then it’s wrapped in a sleeve of very fine, crispy rice noodles. Then it has a little squiggle of a sauce and little tiny fish eggs on top. And when you put it in your mouth, it’s like a symphony of different textures and flavors that all come together. It’s amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"3580\" data-end=\"4009\">\u003cstrong data-start=\"3580\" data-end=\"3599\">Jason Douglass:\u003c/strong> And then, did you try also the salt and pepper custard tofu?\u003cbr>\n\u003cbr data-start=\"3660\" data-end=\"3663\">\u003cstrong data-start=\"3663\" data-end=\"3680\">Anna Mindess:\u003c/strong> No, I haven’t tried that one.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Jason Douglass:\u003c/strong> Oh, my God, I could’ve eaten plates of it. It was so good. I don’t know how they get it so crispy on the outside, but so tender on the inside. And it’s served with jalapenos and peanuts, I think it is, on top, and some green onions. I literally could’ve eaten a plate of them.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4195\">\u003cstrong data-start=\"4011\" data-end=\"4030\">Leslie Sbrocco:\u003c/strong> Well, and it’s an extensive menu, isn’t it?\u003cbr>\n\u003cbr data-start=\"4074\" data-end=\"4077\">\u003cstrong data-start=\"4077\" data-end=\"4094\">Nima Alahari:\u003c/strong> It’s a really big menu.\u003cbr>\n\u003cbr data-start=\"4118\" data-end=\"4121\">\u003cstrong data-start=\"4121\" data-end=\"4140\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"4146\" data-end=\"4149\">\u003cstrong data-start=\"4149\" data-end=\"4166\">Nima Alahari:\u003c/strong> Everything was family style.\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"382\">\u003cstrong data-start=\"72\" data-end=\"89\">Nima Alahari:\u003c/strong> So I ended up getting the pan fried pork buns, which were absolutely incredible.\u003cbr>\n\u003cbr data-start=\"170\" data-end=\"173\">\u003cstrong data-start=\"173\" data-end=\"190\">Anna Mindess:\u003c/strong> I like those.\u003cbr>\n\u003cbr data-start=\"204\" data-end=\"207\">\u003cstrong data-start=\"207\" data-end=\"224\">Nima Alahari:\u003c/strong> Those were really crispy on one side and then just really fluffy, and you would tear them open. It would be hot in the center, and the texture was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"384\" data-end=\"688\">I got the beef rice as well, which came with egg, too, and with that, it was sort of bland by itself. I’m a huge rice guy, too, especially with beef, but I got that with a side of their soy sauce and their house-made chili sauce, too, which I could have broken into the back and stolen. It was that good.\u003c/p>\n\u003cp class=\"\" data-start=\"690\" data-end=\"4050\">\u003cstrong data-start=\"690\" data-end=\"709\">Leslie Sbrocco:\u003c/strong> You want to put that on everything?\u003cbr>\n\u003cbr data-start=\"745\" data-end=\"748\">\u003cstrong data-start=\"748\" data-end=\"765\">Nima Alahari:\u003c/strong> I want to put that on everything, even the sweets.\u003cbr>\n\u003cbr data-start=\"816\" data-end=\"819\">\u003cstrong data-start=\"819\" data-end=\"838\">Jason Douglass:\u003c/strong> We had the barbecue pork puffs. It was like shatteringly tender. Pop in your mouth and it just broke, the crust. And the flavor was so good.\u003cbr>\n\u003cbr data-start=\"979\" data-end=\"982\">\u003cstrong data-start=\"982\" data-end=\"1001\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Ah!\u003cbr>\n\u003cbr data-start=\"1005\" data-end=\"1008\">\u003cstrong data-start=\"1008\" data-end=\"1025\">Nima Alahari:\u003c/strong> I got the shrimp dumplings with cilantro. The shrimp was perfect. It wasn’t too gamy. It wasn’t too tough. It was really meaty. And those were delicious, too.\u003cbr>\n\u003cbr data-start=\"1184\" data-end=\"1187\">\u003cstrong data-start=\"1187\" data-end=\"1204\">Anna Mindess:\u003c/strong> Another thing — I like shrimp in a lot of things. So I got the red rice yeast roll. So, I think there’s some health property to red rice. Okay, it’s this very satiny roll on the outside of red rice, and inside is the crispy shrimp. It’s like the interplay of different textures.\u003cbr>\n\u003cbr data-start=\"1483\" data-end=\"1486\">\u003cstrong data-start=\"1486\" data-end=\"1505\">Leslie Sbrocco:\u003c/strong> There you go.\u003cbr>\n\u003cbr data-start=\"1519\" data-end=\"1522\">\u003cstrong data-start=\"1522\" data-end=\"1539\">Anna Mindess:\u003c/strong> Did anybody have soup dumplings?\u003cbr>\n\u003cbr data-start=\"1572\" data-end=\"1575\">\u003cstrong data-start=\"1575\" data-end=\"1594\">Jason Douglass:\u003c/strong> No.\u003cbr>\n\u003cbr data-start=\"1598\" data-end=\"1601\">\u003cstrong data-start=\"1601\" data-end=\"1618\">Anna Mindess:\u003c/strong> No?!\u003cbr>\n\u003cbr data-start=\"1623\" data-end=\"1626\">\u003cstrong data-start=\"1626\" data-end=\"1643\">Nima Alahari:\u003c/strong> I should have.\u003cbr>\n\u003cbr data-start=\"1658\" data-end=\"1661\">\u003cstrong data-start=\"1661\" data-end=\"1678\">Anna Mindess:\u003c/strong> Oh, gosh!\u003cbr>\n\u003cbr data-start=\"1688\" data-end=\"1691\">\u003cstrong data-start=\"1691\" data-end=\"1710\">Leslie Sbrocco:\u003c/strong> That’s a dish they’re known for, huh?\u003cbr>\n\u003cbr data-start=\"1748\" data-end=\"1751\">\u003cstrong data-start=\"1751\" data-end=\"1768\">Anna Mindess:\u003c/strong> Yes. And it’s just… you know how you eat soup dumplings? You have to make a little hole, suck it out. It just melts in your mouth. Next time, you have to get that.\u003cbr>\n\u003cbr data-start=\"1934\" data-end=\"1937\">\u003cstrong data-start=\"1937\" data-end=\"1956\">Jason Douglass:\u003c/strong> Yes. Well, I’ll be going back.\u003cbr>\n\u003cbr data-start=\"1987\" data-end=\"1990\">\u003cstrong data-start=\"1990\" data-end=\"2009\">Leslie Sbrocco:\u003c/strong> I think that Anna is going to be the guide for you guys.\u003cbr>\n\u003cbr data-start=\"2066\" data-end=\"2069\">\u003cstrong data-start=\"2069\" data-end=\"2088\">Jason Douglass:\u003c/strong> Right?\u003cbr>\n\u003cbr data-start=\"2095\" data-end=\"2098\">\u003cstrong data-start=\"2098\" data-end=\"2115\">Anna Mindess:\u003c/strong> We’ll all go with you.\u003cbr>\n\u003cbr data-start=\"2138\" data-end=\"2141\">\u003cstrong data-start=\"2141\" data-end=\"2160\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr>\n\u003cbr data-start=\"2169\" data-end=\"2172\">\u003cstrong data-start=\"2172\" data-end=\"2189\">Anna Mindess:\u003c/strong> Okay. That sounds fun. You can come, too.\u003cbr>\n\u003cbr data-start=\"2231\" data-end=\"2234\">\u003cstrong data-start=\"2234\" data-end=\"2253\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr>\n\u003cbr data-start=\"2262\" data-end=\"2265\">\u003cstrong data-start=\"2265\" data-end=\"2282\">Anna Mindess:\u003c/strong> Okay.\u003cbr>\n\u003cbr data-start=\"2288\" data-end=\"2291\">\u003cstrong data-start=\"2291\" data-end=\"2310\">Jason Douglass:\u003c/strong> Did you happen to try the onion pancakes? ‘Cause when you were speaking about sauces, they serve the onion pancakes with a curry sauce, which is unusual, but it was so tasty.\u003cbr>\n\u003cbr data-start=\"2485\" data-end=\"2488\">\u003cstrong data-start=\"2488\" data-end=\"2505\">Nima Alahari:\u003c/strong> I think their big personality at Peony Seafood was their desserts and their cute animals.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">[excited chatter]\u003cbr>\n\u003cbr data-start=\"2615\" data-end=\"2618\">Those were fantastic. The piggies were gorgeous, and you’d tear them apart and they were really fluffy. And the custard and egg was delicious. It was pretty light. It wasn’t too overbearing and too over-sweet, but it was a perfect end to the meal.\u003cbr>\n\u003cbr data-start=\"2865\" data-end=\"2868\">\u003cstrong data-start=\"2868\" data-end=\"2885\">Anna Mindess:\u003c/strong> That’s nice. And if you’re into social media, the bunnies, the coconut bunnies, they’re cute and they come on a little slice of carrot. And then if you take the plate and you jiggle it, then they wiggle, and it’s perfect. I mean, how many desserts can you have? But my favorite one is the pandan mochi.\u003cbr>\n\u003cbr data-start=\"3190\" data-end=\"3193\">\u003cstrong data-start=\"3193\" data-end=\"3212\">Jason Douglass:\u003c/strong> We had that.\u003cbr>\n\u003cbr data-start=\"3225\" data-end=\"3228\">\u003cstrong data-start=\"3228\" data-end=\"3245\">Anna Mindess:\u003c/strong> Yay! So, this is a green, pear-shaped mochi, and inside is warm custard. Oh, it’s just the best.\u003cbr>\n\u003cbr data-start=\"3342\" data-end=\"3345\">\u003cstrong data-start=\"3345\" data-end=\"3364\">Leslie Sbrocco:\u003c/strong> And you ordered a lot of food, but did you feel like you got value?\u003cbr>\n\u003cbr data-start=\"3432\" data-end=\"3435\">\u003cstrong data-start=\"3435\" data-end=\"3452\">Nima Alahari:\u003c/strong> I think so. Yeah, we got a lot of food, and the value was perfect. I didn’t feel like I was snubbed.\u003cbr>\n\u003cbr data-start=\"3553\" data-end=\"3556\">\u003cstrong data-start=\"3556\" data-end=\"3573\">Anna Mindess:\u003c/strong> Did you take anything home?\u003cbr>\n\u003cbr data-start=\"3601\" data-end=\"3604\">\u003cstrong data-start=\"3604\" data-end=\"3621\">Nima Alahari:\u003c/strong> I did. I took all the rice home. One more piggy left. I had to show it to my family.\u003cbr>\n\u003cbr data-start=\"3706\" data-end=\"3709\">\u003cstrong data-start=\"3709\" data-end=\"3728\">Leslie Sbrocco:\u003c/strong> A little bit of that chili sauce?\u003cbr>\n\u003cbr data-start=\"3762\" data-end=\"3765\">\u003cstrong data-start=\"3765\" data-end=\"3782\">Nima Alahari:\u003c/strong> A little bit of that chili sauce, and it was gone the instant I got home.\u003cbr>\n\u003cbr data-start=\"3856\" data-end=\"3859\">\u003cstrong data-start=\"3859\" data-end=\"3878\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Peony Seafood Restaurant, it’s located on 9th Street in Oakland’s Chinatown, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"303\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> When it comes to celebrating a special occasion, Jason knows just the place for an elegant yet unpretentious experience. Offering contemporary French fare for more than 40 years in San Jose, it’s \u003cem data-start=\"289\" data-end=\"302\">Le Papillon\u003c/em>.\u003c/p>\n\u003cp class=\"\" data-start=\"305\" data-end=\"320\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"322\" data-end=\"513\">\u003cstrong data-start=\"322\" data-end=\"339\">Scott Cooper:\u003c/strong> \u003cem data-start=\"340\" data-end=\"353\">Le Papillon\u003c/em> was started in 1977 by our dad as sort of a continental restaurant, very popular at the time.\u003cbr data-start=\"447\" data-end=\"450\">Over time, it’s evolved into being kind of contemporary French.\u003c/p>\n\u003cp class=\"\" data-start=\"515\" data-end=\"622\">\u003cstrong data-start=\"515\" data-end=\"536\">Camron Mashayekh:\u003c/strong> Our cuisine has many influences, a lot of them from Scott’s travels and his passions.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"854\">\u003cstrong data-start=\"624\" data-end=\"641\">Scott Cooper:\u003c/strong> Favorite dishes on the menu… chefs are all the same, though. We only like the last dish we created. [Laughs] That’s, like, the favorite dish, right? Quail egg toast with caviar. My favorite way to enjoy caviar.\u003c/p>\n\u003cp class=\"\" data-start=\"856\" data-end=\"882\">\u003cstrong data-start=\"856\" data-end=\"866\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"884\" data-end=\"988\">\u003cstrong data-start=\"884\" data-end=\"901\">Scott Cooper:\u003c/strong> And you have to eat it in one bite, ’cause if you try and take a bite, you’ll wear it.\u003c/p>\n\u003cp class=\"\" data-start=\"990\" data-end=\"1126\">We offer a six-course tasting menu. That’s what I get most excited about because I get to control every course. One last little garnish.\u003c/p>\n\u003cp class=\"\" data-start=\"1128\" data-end=\"1263\">\u003cstrong data-start=\"1128\" data-end=\"1149\">Camron Mashayekh:\u003c/strong> People love to share. There’s a lot of plate switching or fork traveling across the table, and we encourage that.\u003c/p>\n\u003cp class=\"\" data-start=\"1265\" data-end=\"1405\">\u003cstrong data-start=\"1265\" data-end=\"1282\">Scott Cooper:\u003c/strong> While we are contemporary French, we’re still true to our French roots. A reduction sauce kind of makes everything French.\u003c/p>\n\u003cp class=\"\" data-start=\"1407\" data-end=\"1516\">\u003cstrong data-start=\"1407\" data-end=\"1428\">Camron Mashayekh:\u003c/strong> One of the things that we’re best known for since day one is our soufflé Grand Marnier.\u003c/p>\n\u003cp class=\"\" data-start=\"1518\" data-end=\"1831\">\u003cstrong data-start=\"1518\" data-end=\"1535\">Scott Cooper:\u003c/strong> Soufflé Grand Marnier is a tough dish to execute. It was on the opening menu, day one, in 1977, and it’s become a favorite and a classic. It’s light, it’s airy, but it gives you the real flavor of Grand Marnier. And if we ever take it off the menu, we will get full-scale revolt from our guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1833\" data-end=\"1889\">\u003cstrong data-start=\"1833\" data-end=\"1854\">Camron Mashayekh:\u003c/strong> There would be a massive backlash.\u003c/p>\n\u003cp class=\"\" data-start=\"1891\" data-end=\"1906\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1908\" data-end=\"2133\">I think a lot of people appreciate an elegant, quiet dining room. I think the key to great service goes unnoticed. You have this complete experience, and by the end of it, you think, “Wow, that was incredible and effortless.”\u003c/p>\n\u003cp class=\"\" data-start=\"2135\" data-end=\"2215\">\u003cstrong data-start=\"2135\" data-end=\"2145\">Woman:\u003c/strong> Mmm, that’s so good!\u003cbr>\n\u003cbr data-start=\"2166\" data-end=\"2169\">\u003cstrong data-start=\"2169\" data-end=\"2177\">Man:\u003c/strong> Everything they do is good, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"2217\" data-end=\"2416\">\u003cstrong data-start=\"2217\" data-end=\"2234\">Scott Cooper:\u003c/strong> I’m still here and we’re still cooking the food because we love making people happy and it makes us happy, carrying on the tradition. Here. \u003cem data-start=\"2375\" data-end=\"2389\">Le Papillon.\u003c/em> The \u003cem data-start=\"2394\" data-end=\"2416\">pièce de résistance.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"2418\" data-end=\"2897\">\u003cstrong data-start=\"2418\" data-end=\"2437\">Leslie Sbrocco:\u003c/strong> Now, Jason, it’s interesting because for a restaurant in the Bay Area to be around 40 years, they have to be doing something right. Correct?\u003cbr>\n\u003cbr data-start=\"2578\" data-end=\"2581\">\u003cstrong data-start=\"2581\" data-end=\"2600\">Jason Douglass:\u003c/strong> Very true. I mean, especially in today’s day and age where restaurants seem to open and close at the drop of a hat. They have been around for 40 years, and over those years, I’ve been going for 14 years to the restaurant, and I love it. It’s never changed. It’s always beautiful. Just, I love it.\u003c/p>\n\u003cp class=\"\" data-start=\"2899\" data-end=\"3112\">\u003cstrong data-start=\"2899\" data-end=\"2918\">Leslie Sbrocco:\u003c/strong> Did you get that feeling when you walked into the restaurant?\u003cbr>\n\u003cbr data-start=\"2980\" data-end=\"2983\">\u003cstrong data-start=\"2983\" data-end=\"3000\">Nima Alahari:\u003c/strong> Absolutely.\u003cbr>\n\u003cbr data-start=\"3012\" data-end=\"3015\">\u003cstrong data-start=\"3015\" data-end=\"3034\">Leslie Sbrocco:\u003c/strong> This is special.\u003cbr>\n\u003cbr data-start=\"3051\" data-end=\"3054\">\u003cstrong data-start=\"3054\" data-end=\"3071\">Nima Alahari:\u003c/strong> Definitely.\u003cbr>\n\u003cbr data-start=\"3083\" data-end=\"3086\">\u003cstrong data-start=\"3086\" data-end=\"3103\">Anna Mindess:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp class=\"\" data-start=\"3114\" data-end=\"3370\">\u003cstrong data-start=\"3114\" data-end=\"3131\">Nima Alahari:\u003c/strong> I’ve never been to any kind of fine dining, especially French restaurant, in my life before. And it actually lined up with my girlfriend’s birthday when we went, so it was a really special occasion and a really special time where we went.\u003c/p>\n\u003cp class=\"\" data-start=\"3372\" data-end=\"3780\">\u003cstrong data-start=\"3372\" data-end=\"3391\">Leslie Sbrocco:\u003c/strong> Because you can choose either a tasting menu or you can choose a prix fixe menu. Correct?\u003cbr>\n\u003cbr data-start=\"3481\" data-end=\"3484\">\u003cstrong data-start=\"3484\" data-end=\"3503\">Jason Douglass:\u003c/strong> Yes. Yes. I love the fact that they bring you a beautiful amuse-bouche when you sit down. Our particular evening, we had a lovely lobster bisque with beautiful lobster. Such a silky texture. And the lobster was perfect. Very tender, very of the sea. Just a lovely little bite.\u003c/p>\n\u003cp class=\"\" data-start=\"3782\" data-end=\"3905\">\u003cstrong data-start=\"3782\" data-end=\"3801\">Leslie Sbrocco:\u003c/strong> Did you amuse your bouche?\u003cbr>\n\u003cbr data-start=\"3828\" data-end=\"3831\">\u003cstrong data-start=\"3831\" data-end=\"3848\">Anna Mindess:\u003c/strong> My bouche was amused.\u003cbr>\n\u003cbr data-start=\"3870\" data-end=\"3873\">\u003cstrong data-start=\"3873\" data-end=\"3892\">Jason Douglass:\u003c/strong> Very amused.\u003c/p>\n\u003cp class=\"\" data-start=\"3907\" data-end=\"4153\">\u003cstrong data-start=\"3907\" data-end=\"3926\">Leslie Sbrocco:\u003c/strong> What did you have for an amuse bouche?\u003cbr>\n\u003cbr data-start=\"3965\" data-end=\"3968\">\u003cstrong data-start=\"3968\" data-end=\"3985\">Anna Mindess:\u003c/strong> I can’t remember exactly, but it was little fish eggs that… on a little creamy… I mean, the tiniest little dish. I like small bites of things, so that was perfect.\u003c/p>\n\u003cp class=\"\" data-start=\"4155\" data-end=\"4650\">\u003cstrong data-start=\"4155\" data-end=\"4172\">Nima Alahari:\u003c/strong> My bouche was amused as well, actually. I had the mussel and saffron soup with a side of olive bread.\u003cbr>\n\u003cbr data-start=\"4274\" data-end=\"4277\">\u003cstrong data-start=\"4277\" data-end=\"4296\">Jason Douglass:\u003c/strong> Oh!\u003cbr>\n\u003cbr data-start=\"4300\" data-end=\"4303\">\u003cstrong data-start=\"4303\" data-end=\"4320\">Nima Alahari:\u003c/strong> And being Persian, saffron is a big part of my culture, so it really took me home. I actually asked for seconds on the soup. I don’t know if that’s something you can do, but it was absolutely delicious.\u003cbr>\n\u003cbr data-start=\"4523\" data-end=\"4526\">\u003cstrong data-start=\"4526\" data-end=\"4545\">Jason Douglass:\u003c/strong> I’m sure the chef loved that.\u003cbr>\n\u003cbr data-start=\"4575\" data-end=\"4578\">\u003cstrong data-start=\"4578\" data-end=\"4595\">Nima Alahari:\u003c/strong> Yes, it was amazing.\u003cbr>\n\u003cbr data-start=\"4616\" data-end=\"4619\">\u003cstrong data-start=\"4619\" data-end=\"4638\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"4652\" data-end=\"4840\">\u003cstrong data-start=\"4652\" data-end=\"4671\">Jason Douglass:\u003c/strong> We typically do the four-course menu. I love it. We had the butternut squash soup. Very creamy, very silky, like a curry or a cardamom, which goes well with the squash.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"5153\">\u003cstrong data-start=\"4842\" data-end=\"4859\">Nima Alahari:\u003c/strong> I first started with the Dungeness crab soufflé with caviar and lemon. It’s my first time actually having caviar, and I actually enjoyed it. It was really good.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"5023\" data-end=\"5042\">Jason Douglass:\u003c/strong> Caviar virgin.\u003cbr>\n\u003cbr data-start=\"5057\" data-end=\"5060\">\u003cstrong data-start=\"5060\" data-end=\"5077\">Nima Alahari:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"5083\" data-end=\"5086\">\u003cstrong data-start=\"5086\" data-end=\"5105\">Leslie Sbrocco:\u003c/strong> No longer.\u003cbr>\n\u003cbr data-start=\"5116\" data-end=\"5119\">\u003cstrong data-start=\"5119\" data-end=\"5136\">Nima Alahari:\u003c/strong> No longer. Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"5155\" data-end=\"5550\">And I was actually really delicious. I’m big on textures, and the texture of the crab wasn’t really to my liking so much, but the broth and the soup, it kind of came with as well, the dipping and the bread of the Dungeness crab soufflé was absolutely delicious.\u003cbr>\n\u003cbr data-start=\"5416\" data-end=\"5419\">\u003cstrong data-start=\"5419\" data-end=\"5438\">Leslie Sbrocco:\u003c/strong> So, all together, it worked.\u003cbr>\n\u003cbr data-start=\"5467\" data-end=\"5470\">\u003cstrong data-start=\"5470\" data-end=\"5487\">Nima Alahari:\u003c/strong> All together, it worked well and it got me going for the rest.\u003c/p>\n\u003cp class=\"\" data-start=\"5552\" data-end=\"5794\">\u003cstrong data-start=\"5552\" data-end=\"5569\">Anna Mindess:\u003c/strong> I had an interesting appetizer. It was raw fish, kind of chopped up, made into a patty that was kanpachi,\u003cbr>\n\u003cbr data-start=\"5675\" data-end=\"5678\">\u003cstrong data-start=\"5678\" data-end=\"5697\">Jason Douglass:\u003c/strong> I had that as well.\u003cbr>\n\u003cbr data-start=\"5717\" data-end=\"5720\">\u003cstrong data-start=\"5720\" data-end=\"5737\">Anna Mindess:\u003c/strong> Oh, the round thing?\u003cbr>\n\u003cbr data-start=\"5758\" data-end=\"5761\">\u003cstrong data-start=\"5761\" data-end=\"5780\">Jason Douglass:\u003c/strong> The kanpachi.\u003c/p>\n\u003cp class=\"\" data-start=\"5796\" data-end=\"6174\">\u003cstrong data-start=\"5796\" data-end=\"5813\">Anna Mindess:\u003c/strong> And then they sprinkled it with flower petals, lemongrass, a little squiggle of tamarind, and then avocado sorbet, a scoop in the middle. Really unusual.\u003cbr>\n\u003cbr data-start=\"5967\" data-end=\"5970\">\u003cstrong data-start=\"5970\" data-end=\"5989\">Jason Douglass:\u003c/strong> It was so good. I had that as well. It was really tasty.\u003cbr>\n\u003cbr data-start=\"6046\" data-end=\"6049\">\u003cstrong data-start=\"6049\" data-end=\"6068\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6094\">Nima Alahari:\u003c/strong> Gorgeously plated. I noticed that, as well.\u003cbr>\n\u003cbr data-start=\"6138\" data-end=\"6141\">\u003cstrong data-start=\"6141\" data-end=\"6160\">Leslie Sbrocco:\u003c/strong> Yes. Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"309\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> What was next after your first course or appetizer course?\u003cbr>\n\u003cbr data-start=\"151\" data-end=\"154\">\u003cstrong data-start=\"154\" data-end=\"173\">Jason Douglass:\u003c/strong> Halibut with an herb crust. It was so tender. And it was served with cherry tomatoes and potato, like, pavé. It was really quite tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"311\" data-end=\"560\">\u003cstrong data-start=\"311\" data-end=\"328\">Anna Mindess:\u003c/strong> I had beef tenderloin, which was perfectly cooked, absolutely. And it was interesting because it had a stewed plum, I think it was, on top, which oddly went together really well. Had potato pavé on the other side and was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"562\" data-end=\"778\">\u003cstrong data-start=\"562\" data-end=\"579\">Nima Alahari:\u003c/strong> I actually also had the beef tenderloin as well. And that, I must say, was the star of the show. I’m big on my steaks. That was a steak you would cut into and it just melted in your mouth instantly.\u003c/p>\n\u003cp class=\"\" data-start=\"780\" data-end=\"1357\">\u003cstrong data-start=\"780\" data-end=\"799\">Leslie Sbrocco:\u003c/strong> Alright, now let’s talk about those desserts.\u003cbr>\n\u003cbr data-start=\"845\" data-end=\"848\">\u003cstrong data-start=\"848\" data-end=\"865\">Anna Mindess:\u003c/strong> Yes!\u003cbr>\n\u003cbr data-start=\"870\" data-end=\"873\">\u003cstrong data-start=\"873\" data-end=\"892\">Leslie Sbrocco:\u003c/strong> Who wants to go first?\u003cbr>\n\u003cbr data-start=\"915\" data-end=\"918\">\u003cstrong data-start=\"918\" data-end=\"935\">Anna Mindess:\u003c/strong> I do, I do! Okay. So, the name on the menu made me think of a different image. It said terrine of black sesame.\u003cbr>\n\u003cbr data-start=\"1047\" data-end=\"1050\">\u003cstrong data-start=\"1050\" data-end=\"1069\">Jason Douglass:\u003c/strong> Mm!\u003cbr>\n\u003cbr data-start=\"1073\" data-end=\"1076\">\u003cstrong data-start=\"1076\" data-end=\"1093\">Anna Mindess:\u003c/strong> So I imagined, you know, it’ll be a pot with black sesame. And what I was served was surprising. Yeah, it had just delicate little bricks of black sesame and a little chocolate and banana custard, I think it was. And all those flavors together worked really well.\u003c/p>\n\u003cp class=\"\" data-start=\"1359\" data-end=\"1741\">\u003cstrong data-start=\"1359\" data-end=\"1376\">Nima Alahari:\u003c/strong> Well, I actually didn’t expect to get any dessert this time. Surprising for me, I know, but compliments from the chef, because their service was so fantastic, they actually brought us out a small birthday cheesecake platter with some honeycomb, a little candle just to commemorate my girlfriend’s birthday. That really set it straight. It was absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"1743\" data-end=\"1974\">\u003cstrong data-start=\"1743\" data-end=\"1762\">Leslie Sbrocco:\u003c/strong> And I hope you told her you planned that.\u003cbr>\n\u003cbr data-start=\"1804\" data-end=\"1807\">\u003cstrong data-start=\"1807\" data-end=\"1824\">Nima Alahari:\u003c/strong> Uh…yeah. I missed my mark on that one.\u003cbr>\n\u003cbr data-start=\"1865\" data-end=\"1868\">\u003cstrong data-start=\"1868\" data-end=\"1887\">Leslie Sbrocco:\u003c/strong> You could have taken responsibility.\u003cbr>\n\u003cbr data-start=\"1924\" data-end=\"1927\">\u003cstrong data-start=\"1927\" data-end=\"1944\">Nima Alahari:\u003c/strong> I should have. I should have.\u003c/p>\n\u003cp class=\"\" data-start=\"1976\" data-end=\"2164\">\u003cstrong data-start=\"1976\" data-end=\"1995\">Jason Douglass:\u003c/strong> They never go wrong with dessert. Well, they never go wrong with any dish, really. We have never had a bad dish in 14 years of going there, and it keeps us coming back.\u003c/p>\n\u003cp class=\"\" data-start=\"2166\" data-end=\"2535\">\u003cstrong data-start=\"2166\" data-end=\"2183\">Anna Mindess:\u003c/strong> Might have been the most expensive restaurant I’ve ever eaten in.\u003cbr>\n\u003cbr data-start=\"2249\" data-end=\"2252\">\u003cstrong data-start=\"2252\" data-end=\"2269\">Nima Alahari:\u003c/strong> I agree.\u003cbr>\n\u003cbr data-start=\"2278\" data-end=\"2281\">\u003cstrong data-start=\"2281\" data-end=\"2300\">Leslie Sbrocco:\u003c/strong> So, a special occasion. Again, setting the stage here.\u003cbr>\n\u003cbr data-start=\"2355\" data-end=\"2358\">\u003cstrong data-start=\"2358\" data-end=\"2375\">Nima Alahari:\u003c/strong> Yeah, it was awesome.\u003cbr>\n\u003cbr data-start=\"2397\" data-end=\"2400\">\u003cstrong data-start=\"2400\" data-end=\"2417\">Anna Mindess:\u003c/strong> Birthday, anniversary. That’s the kind of place.\u003cbr>\n\u003cbr data-start=\"2466\" data-end=\"2469\">\u003cstrong data-start=\"2469\" data-end=\"2488\">Leslie Sbrocco:\u003c/strong> Worth it?\u003cbr>\n\u003cbr data-start=\"2498\" data-end=\"2501\">\u003cstrong data-start=\"2501\" data-end=\"2518\">Anna Mindess:\u003c/strong> Yeah. [Laughter]\u003c/p>\n\u003cp class=\"\" data-start=\"2537\" data-end=\"2936\">\u003cstrong data-start=\"2537\" data-end=\"2554\">Nima Alahari:\u003c/strong> I would say might not go back, just due to the price, but that beef tenderloin made it worth it 100%.\u003cbr>\n\u003cbr data-start=\"2656\" data-end=\"2659\">\u003cstrong data-start=\"2659\" data-end=\"2678\">Leslie Sbrocco:\u003c/strong> Well, it made it very special for you.\u003cbr>\n\u003cbr data-start=\"2717\" data-end=\"2720\">\u003cstrong data-start=\"2720\" data-end=\"2737\">Nima Alahari:\u003c/strong> Very special.\u003cbr>\n\u003cbr data-start=\"2751\" data-end=\"2754\">\u003cstrong data-start=\"2754\" data-end=\"2771\">Anna Mindess:\u003c/strong> Life is short.\u003cbr>\n\u003cbr data-start=\"2786\" data-end=\"2789\">\u003cstrong data-start=\"2789\" data-end=\"2808\">Jason Douglass:\u003c/strong> Life is short. Our coffins don’t have pockets.\u003cbr>\n\u003cbr data-start=\"2855\" data-end=\"2858\">\u003cstrong data-start=\"2858\" data-end=\"2877\">Leslie Sbrocco:\u003c/strong> There you go. There you go.\u003cbr>\n\u003cbr data-start=\"2905\" data-end=\"2908\">\u003cstrong data-start=\"2908\" data-end=\"2925\">Nima Alahari:\u003c/strong> Well said.\u003c/p>\n\u003cp class=\"\" data-start=\"2938\" data-end=\"3104\">\u003cstrong data-start=\"2938\" data-end=\"2957\">Leslie Sbrocco:\u003c/strong> If you would like to try \u003cem data-start=\"2983\" data-end=\"2996\">Le Papillon\u003c/em>, it’s located on Saratoga Avenue in San Jose, and the average tab per person without drinks is around $150.\u003c/p>\n\u003cp class=\"\" data-start=\"3106\" data-end=\"3267\">\u003cstrong data-start=\"3106\" data-end=\"3125\">Leslie Sbrocco:\u003c/strong> And now, reporter \u003cstrong data-start=\"3144\" data-end=\"3164\">Cecilia Phillips\u003c/strong> takes us back to Fremont’s historic Niles neighborhood for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"3269\" data-end=\"3284\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"106\" data-end=\"307\">\u003cstrong data-start=\"106\" data-end=\"126\">Cecilia Phillips\u003c/strong>: Whoo! We’re here at the Flying A, which is kind of the cornerstone of the end of Niles. Lots of culture, lots of nostalgia. Tell me a little bit about what makes Niles so special.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"791\">\u003cstrong data-start=\"309\" data-end=\"326\">Krysten Laine\u003c/strong>: Niles was the original Hollywood. Charlie Chaplin was brought here to do his first film, \u003cem data-start=\"417\" data-end=\"428\">The Tramp\u003c/em>, and they used to film Westerns here that are featured in Niles Canyon. And a lot of these buildings are still here that were there back in the day. This gas station was built in 1938. We brought the car culture back with the Niles Flying A, and every month we have Classics & Coffee, where people bring their classic cars, kick back, relax and have a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"793\" data-end=\"961\">\u003cstrong data-start=\"793\" data-end=\"813\">Cecilia Phillips\u003c/strong>: So, that’s so cool. So, people can come, bring their cars, get a little bit of coffee and get some treats from the farmers market down the street.\u003c/p>\n\u003cp class=\"\" data-start=\"963\" data-end=\"993\">\u003cstrong data-start=\"963\" data-end=\"980\">Krysten Laine\u003c/strong>: Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"995\" data-end=\"1010\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1012\" data-end=\"1104\">\u003cstrong data-start=\"1012\" data-end=\"1025\">Ken Phung\u003c/strong>: Our business is Dough Wei Me Bakery, and we sell artisan donuts and pastries.\u003c/p>\n\u003cp class=\"\" data-start=\"1106\" data-end=\"1160\">\u003cstrong data-start=\"1106\" data-end=\"1126\">Cecilia Phillips\u003c/strong>: How do they make them so fluffy?\u003c/p>\n\u003cp class=\"\" data-start=\"1162\" data-end=\"1192\">\u003cstrong data-start=\"1162\" data-end=\"1175\">Ken Phung\u003c/strong>: It’s the yeast.\u003c/p>\n\u003cp class=\"\" data-start=\"1194\" data-end=\"1274\">\u003cstrong data-start=\"1194\" data-end=\"1214\">Cecilia Phillips\u003c/strong>: Okay, so it’s a yeasted doughnut, kind of like a malasada?\u003c/p>\n\u003cp class=\"\" data-start=\"1276\" data-end=\"1389\">\u003cstrong data-start=\"1276\" data-end=\"1289\">Ken Phung\u003c/strong>: It’s a malasada. It has eggs, sugar. And so the yeast eats the sugar, has CO2 and make it pouf up.\u003c/p>\n\u003cp class=\"\" data-start=\"1391\" data-end=\"1411\">\u003cstrong data-start=\"1391\" data-end=\"1399\">Both\u003c/strong>: Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1532\">\u003cstrong data-start=\"1413\" data-end=\"1426\">Zoe Phung\u003c/strong>: This is our ube coconut mochi, our tiramisu, our chocolate hazelnut banana, and our pistachio raspberry.\u003c/p>\n\u003cp class=\"\" data-start=\"1534\" data-end=\"1585\">\u003cstrong data-start=\"1534\" data-end=\"1554\">Cecilia Phillips\u003c/strong>: Okay, which one should I try?\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1621\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Zoe Phung\u003c/strong>: Maybe the tiramisu.\u003c/p>\n\u003cp class=\"\" data-start=\"1623\" data-end=\"1706\">\u003cstrong data-start=\"1623\" data-end=\"1643\">Cecilia Phillips\u003c/strong>: Dough Wei Me! Oh, my gosh, there’s sugar everywhere. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"1708\" data-end=\"1740\">\u003cstrong data-start=\"1708\" data-end=\"1715\">Man\u003c/strong>: Blueberry cream cheese.\u003c/p>\n\u003cp class=\"\" data-start=\"1742\" data-end=\"1777\">\u003cstrong data-start=\"1742\" data-end=\"1751\">Woman\u003c/strong>: We’ll take one of those.\u003c/p>\n\u003cp class=\"\" data-start=\"1779\" data-end=\"1796\">\u003cstrong data-start=\"1779\" data-end=\"1786\">Man\u003c/strong>: Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"1798\" data-end=\"1877\">\u003cstrong data-start=\"1798\" data-end=\"1818\">Cecilia Phillips\u003c/strong>: Niles Pie Company. You’ve been around for a little while.\u003c/p>\n\u003cp class=\"\" data-start=\"1879\" data-end=\"1991\">\u003cstrong data-start=\"1879\" data-end=\"1894\">Sarah Vegas\u003c/strong>: We’ve been around for about 15 years. We’re a worker cooperative. All butter, all scratch-made.\u003c/p>\n\u003cp class=\"\" data-start=\"1993\" data-end=\"2047\">\u003cstrong data-start=\"1993\" data-end=\"2013\">Cecilia Phillips\u003c/strong>: All butter sounds good. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"2049\" data-end=\"2260\">\u003cstrong data-start=\"2049\" data-end=\"2064\">Sarah Vegas\u003c/strong>: We’ve got our brand-new bacon béchamel savory pastry. It’s got a little bit of our house-made béchamel, chives, hickory-smoked bacon, everything bagel seasoning, and our house-made pastry crust.\u003c/p>\n\u003cp class=\"\" data-start=\"2262\" data-end=\"2302\">\u003cstrong data-start=\"2262\" data-end=\"2282\">Cecilia Phillips\u003c/strong>: And this one here?\u003c/p>\n\u003cp class=\"\" data-start=\"2304\" data-end=\"2428\">\u003cstrong data-start=\"2304\" data-end=\"2319\">Sarah Vegas\u003c/strong>: And there is our beef and potato pasty with ground sirloin, Yukon gold potatoes, carrots, herbs and spices.\u003c/p>\n\u003cp class=\"\" data-start=\"2430\" data-end=\"2565\">\u003cstrong data-start=\"2430\" data-end=\"2450\">Cecilia Phillips\u003c/strong>: Yes. Ooh! That spice really comes through on the top, too. We’re at MAD Creationz. What makes your creations mad?\u003c/p>\n\u003cp class=\"\" data-start=\"2567\" data-end=\"2804\">\u003cstrong data-start=\"2567\" data-end=\"2584\">Marcus Dunlap\u003c/strong>: It’s really — It stands for “Make a Difference.” During COVID, me and my wife started a non-profit. So 5% of our proceeds goes to that nonprofit. We like to provide food for less-fortunate families during the holidays.\u003c/p>\n\u003cp class=\"\" data-start=\"2806\" data-end=\"2886\">\u003cstrong data-start=\"2806\" data-end=\"2826\">Cecilia Phillips\u003c/strong>: So you’re not mad at all. You’re quite happy, nice people.\u003c/p>\n\u003cp class=\"\" data-start=\"2888\" data-end=\"3081\">\u003cstrong data-start=\"2888\" data-end=\"2905\">Marcus Dunlap\u003c/strong>: Yeah, exactly. Barbecue is our number-one thing we like to make. Brisket, primarily. Low and slow. No shortcuts. I have the Space Cowboy right here, which is our smashburger.\u003c/p>\n\u003cp class=\"\" data-start=\"3083\" data-end=\"3120\">\u003cstrong data-start=\"3083\" data-end=\"3103\">Cecilia Phillips\u003c/strong>: And in my hand?\u003c/p>\n\u003cp class=\"\" data-start=\"3122\" data-end=\"3251\">\u003cstrong data-start=\"3122\" data-end=\"3139\">Marcus Dunlap\u003c/strong>: That is our legendary four-cheese macaroni and cheese with our smoked brisket and our homemade barbecue sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"3253\" data-end=\"3303\">\u003cstrong data-start=\"3253\" data-end=\"3273\">Cecilia Phillips\u003c/strong>: So, what cheeses do you use?\u003c/p>\n\u003cp class=\"\" data-start=\"3305\" data-end=\"3438\">\u003cstrong data-start=\"3305\" data-end=\"3322\">Marcus Dunlap\u003c/strong>: I’ll tell you two out of the four. Swiss cheese, cheddar cheese, and then there’s two others that are very secret.\u003c/p>\n\u003cp class=\"\" data-start=\"3440\" data-end=\"3545\">\u003cstrong data-start=\"3440\" data-end=\"3460\">Cecilia Phillips\u003c/strong>: But if I’m able to taste this and guess what they are, you’ll tell me if I’m right?\u003c/p>\n\u003cp class=\"\" data-start=\"3547\" data-end=\"3583\">\u003cstrong data-start=\"3547\" data-end=\"3564\">Marcus Dunlap\u003c/strong>: Yes, ma’am. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"3585\" data-end=\"3674\">\u003cstrong data-start=\"3585\" data-end=\"3605\">Cecilia Phillips\u003c/strong>: Alright. Look at all this cheese. Mmm! Is one of them cream cheese?\u003c/p>\n\u003cp class=\"\" data-start=\"3676\" data-end=\"3703\">\u003cstrong data-start=\"3676\" data-end=\"3693\">Marcus Dunlap\u003c/strong>: Exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"3705\" data-end=\"3740\">\u003cstrong data-start=\"3705\" data-end=\"3725\">Cecilia Phillips\u003c/strong>: Yes! [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"3742\" data-end=\"3785\">\u003cstrong data-start=\"3742\" data-end=\"3759\">Marcus Dunlap\u003c/strong>: That was the secret one!\u003c/p>\n\u003cp class=\"\" data-start=\"3787\" data-end=\"3953\">\u003cstrong data-start=\"3787\" data-end=\"3807\">Cecilia Phillips\u003c/strong>: Yes! Alright. You know what? Here’s the thing — for the viewers, we’re going to leave the other one a secret. Okay? I’m not even going to guess.\u003c/p>\n\u003cp class=\"\" data-start=\"3955\" data-end=\"3979\">\u003cstrong data-start=\"3955\" data-end=\"3972\">Marcus Dunlap\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"3981\" data-end=\"4008\">\u003cstrong data-start=\"3981\" data-end=\"4001\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4025\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"4027\" data-end=\"4142\">\u003cstrong data-start=\"4027\" data-end=\"4047\">Cecilia Phillips\u003c/strong>: I don’t drink coffee. So I heard that, like, there’s an alternative here that can wake me up?\u003c/p>\n\u003cp class=\"\" data-start=\"4144\" data-end=\"4261\">\u003cstrong data-start=\"4144\" data-end=\"4154\">Jordan\u003c/strong>: Mm-hmm. I’ve got wheatgrass shots and ginger shots for you. It’s grown with love, so you will taste that.\u003c/p>\n\u003cp class=\"\" data-start=\"4263\" data-end=\"4316\">\u003cstrong data-start=\"4263\" data-end=\"4283\">Cecilia Phillips\u003c/strong>: Okay. My first wheatgrass shot!\u003c/p>\n\u003cp class=\"\" data-start=\"4318\" data-end=\"4355\">\u003cstrong data-start=\"4318\" data-end=\"4328\">Jordan\u003c/strong>: Aw, you couldn’t fake it!\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=\"\" data-start=\"4357\" data-end=\"4466\">\u003cstrong data-start=\"4357\" data-end=\"4377\">Cecilia Phillips\u003c/strong>: Ooh! Aah-ha-ha! Wheatgrass… maybe not for me. But super healthy, right? I feel alive.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23446/check-please-bay-area-reviews-skilletz-cafe-peony-seafood-le-papillon",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3845",
"checkplease_3873",
"checkplease_475",
"checkplease_3750",
"checkplease_3740",
"checkplease_3730",
"checkplease_9210",
"checkplease_3731",
"checkplease_8180",
"checkplease_3761",
"checkplease_3871",
"checkplease_3753",
"checkplease_9212",
"checkplease_3764",
"checkplease_3741",
"checkplease_3738",
"checkplease_10",
"checkplease_8964",
"checkplease_9427",
"checkplease_91"
],
"tags": [
"checkplease_8957",
"checkplease_8574",
"checkplease_763",
"checkplease_8676",
"checkplease_9091",
"checkplease_8573",
"checkplease_8509",
"checkplease_8568"
],
"featImg": "checkplease_23450",
"label": "checkplease_9339"
},
"checkplease_23431": {
"type": "posts",
"id": "checkplease_23431",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23431",
"score": null,
"sort": [
1744338302000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-ethels-fancy-catos-ale-house-kiku-sushi",
"title": "Check, Please! Bay Area reviews: Ethel's Fancy, Cato's Ale House, Kiku Sushi",
"publishDate": 1744338302,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Ethel’s Fancy, Cato’s Ale House, Kiku Sushi | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 1, airs Thursday, April 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>Welcome to the premiere of the 20th season of \u003cem>Check, Please! Bay Area\u003c/em>! This week’s episode starts in the heart of downtown Palo Alto at \u003cstrong>Ethel’s Fancy\u003c/strong>, where a Michelin-trained chef brings modern twists to Japanese American cuisine with a lively, shareable menu. In an inviting, modern space accented with playful touches, diners feast on charcoal-grilled prawns, richly flavored Brandt Farms beef striploin, and delicate black sesame soft serve. Over in Oakland’s Piedmont Avenue district, \u003cstrong>Cato’s Ale House\u003c/strong> has been a neighborhood institution since 1994, drawing in locals with its warm, wood-paneled interior and an ever-rotating selection of nearly two dozen craft beers. Favorites include the satisfying Retroburger, the melty, smoky pastrami sandwich, and the crispy-yet-juicy Hallelujah! fried chicken sandwich. Finally, \u003cstrong>Kiku Sushi\u003c/strong> in Berkeley is known for both its pristine seafood alongside an extensive vegetarian and vegan sushi selection, making it a go-to for groups with diverse tastes. Whether it’s the eggplant-based fireman roll with a spicy kick, the buttery sake toro nigiri, or the satisfyingly crunchy crispy rice with avocado, Kiku offers something for every sushi lover.\u003c/p>\n\u003cfigure id=\"attachment_23434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23434\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jason Stein, Imani Isles and Eddie Ng from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.ethelsfancypa.com/\">\u003cstrong>Ethel’s Fancy\u003c/strong> (Palo Alto)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://catosalehouse.com/\">\u003cstrong>Cato’s Ale House\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kikusushivegetarian.com/berkeley-page\">\u003cstrong>Kiku Sushi\u003c/strong> (Berkeley)\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-23435\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png\" alt=\"\" width=\"800\" height=\"829\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1020x1057.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-160x166.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-768x796.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1483x1536.png 1483w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1977x2048.png 1977w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1920x1989.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.corcellars.com\">Cor Cellars 2023 ‘AGO’ Tocai Friulano\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Columbia Gorge, Washington $30\u003cbr>\n\u003c/em>Cor Cellars was founded in 2004 by Luke Bradford and is now run alongside his wife, Meg. They have several different labels representing the brand including their distinctive lineup called AGO (meaning “before the present time”).This racy white is made with a famed northern Italian grape, Tocai Friulano, planted in the Columbia Gorge wine-growing area. Alluring aromas of white peaches draw you in for a taste that’s a touch earthy with a creamy texture.\u003c/p>\n\u003cp>\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.amosrome.com\">Amos Rome Vineyards 2023 Grüner Veltliner\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Lake Chelan, Washington $30\u003cbr>\n\u003c/em>Lake Chelan is known for its beautiful scenery and as a destination for outdoor activities. Lately, the viticultural area has also been gaining acclaim for its wines. The well-known Austrian grape, Grüner Veltliner, thrives in cooler climates producing crisp, bright whites. Planted in Amos Rome’s High Blossom Vineyard, this Grüner shines.This version from winemaker and owner Travis Clark, is zesty with hints of citrus, herbal notes, and a mouthwatering freshness.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.devisonvintners.com\">Devison 2023 Sauvignon Blanc, Evergreen Vineyard\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Columbia Valley, Washington $28\u003cbr>\n\u003c/em>The mantra of winery owners, Peter and Kelsey Devison, is “Texture. Tension. Terroir.” Three words that perfectly describe their lineup of singular wines including this world-class Sauvignon Blanc. Hailing from the Ancient Lakes of Columbia Valley, it expresses minerality and citrus intensity layered with lushness. Though this is a serious Sauvignon Blanc that reminds me of classic French Sancerre, its whimsical label and succulent character make it seriously fun to sip.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"193\" data-end=\"250\">\u003cstrong data-start=\"193\" data-end=\"211\">Leslie Sbrocco\u003c/strong>: Seasonal small plates in Palo Alto…\u003c/p>\n\u003cp class=\"\" data-start=\"252\" data-end=\"307\">\u003cstrong data-start=\"252\" data-end=\"264\">Eddie Ng\u003c/strong>: I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"365\">\u003cstrong data-start=\"309\" data-end=\"327\">Leslie Sbrocco\u003c/strong>: …pub classics on tap in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"367\" data-end=\"440\">\u003cstrong data-start=\"367\" data-end=\"382\">Jason Stein\u003c/strong>: I really like the Retroburger, kind of a perfect burger.\u003c/p>\n\u003cp class=\"\" data-start=\"442\" data-end=\"501\">\u003cstrong data-start=\"442\" data-end=\"460\">Leslie Sbrocco\u003c/strong>: …and rockin’ sushi rolls in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"503\" data-end=\"552\">\u003cstrong data-start=\"503\" data-end=\"518\">Imani Isles\u003c/strong>: It’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"554\" data-end=\"614\">\u003cstrong data-start=\"554\" data-end=\"572\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"588\" data-end=\"614\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"616\" data-end=\"705\">\u003cstrong data-start=\"616\" data-end=\"631\">Imani Isles\u003c/strong>: This is the vibe. I’m enjoying the music. I’m enjoying the conversation.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"740\">\u003cstrong data-start=\"707\" data-end=\"725\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"742\" data-end=\"769\">\u003cstrong data-start=\"742\" data-end=\"757\">Imani Isles\u003c/strong>: Life is…\u003c/p>\n\u003cp class=\"\" data-start=\"771\" data-end=\"804\">\u003cstrong data-start=\"771\" data-end=\"789\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"806\" data-end=\"821\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"823\" data-end=\"1323\">\u003cstrong data-start=\"823\" data-end=\"841\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"878\" data-end=\"904\">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=\"1147\" data-end=\"1163\">Check, Please!\u003c/em> table today are tattoo artist Jason Stein, project manager Eddie Ng, and data analyst and model Imani Isles. Welcome, everyone. Are you ready for our fun show?\u003c/p>\n\u003cp class=\"\" data-start=\"1325\" data-end=\"1346\">\u003cstrong data-start=\"1325\" data-end=\"1340\">Imani Isles\u003c/strong>: Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1348\" data-end=\"1378\">\u003cstrong data-start=\"1348\" data-end=\"1360\">Eddie Ng\u003c/strong>: Yes. Can’t wait.\u003c/p>\n\u003cp class=\"\" data-start=\"1380\" data-end=\"1658\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: We kick things off with Eddie’s pick. Offering an elevated yet approachable menu of shareable plates in a hip, modern space, it’s the perfect place to throw a dinner party for his friends. Minus the cleanup. Located in downtown Palo Alto, it’s Ethel’s Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"1660\" data-end=\"1675\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1677\" data-end=\"1873\">\u003cstrong data-start=\"1677\" data-end=\"1696\">Scott Nishiyama\u003c/strong>: At Ethel’s Fancy, we wanted to keep it fun. It’s very evident when you walk in here that there’s a lot of energy going on. Open kitchen and an open fire and great hospitality.\u003c/p>\n\u003cp class=\"\" data-start=\"1875\" data-end=\"1961\">\u003cstrong data-start=\"1875\" data-end=\"1882\">Man\u003c/strong>: Alrighty, guys. Here we got the miso-marinated cucumbers, Asian Shinko pears.\u003c/p>\n\u003cp class=\"\" data-start=\"1963\" data-end=\"2740\">\u003cstrong data-start=\"1963\" data-end=\"1982\">Scott Nishiyama\u003c/strong>: This is a very personal restaurant named after my grandmother and my mom. I’m originally from Hawaii, born and raised on Maui. Because Hawaii is such a melting pot of different cultures, we take a lot of inspiration from different cuisines. Being Japanese-American, I definitely wanted to introduce a little bit of that into my cooking. Most of my training has been in French and Italian, but it’s hard not to get influenced by the things that I grew up eating and I love to eat. I always had a deep love for cooking growing up with my mom and my grandmother. There’s one dish in particular that we do. It’s a kampachi crudo, inspired by a Japanese senbei recipe that my mom used to make. You do it on a little yakitori cracker. A lot of textures going on.\u003c/p>\n\u003cp class=\"\" data-start=\"2742\" data-end=\"2780\">\u003cstrong data-start=\"2742\" data-end=\"2751\">Woman\u003c/strong>: It’s amazing. It’s so good.\u003c/p>\n\u003cp class=\"\" data-start=\"2782\" data-end=\"3486\">\u003cstrong data-start=\"2782\" data-end=\"2801\">Scott Nishiyama\u003c/strong>: Growing up, I loved barbecues outside, and Japanese yakitori is like one of my favorite things to eat. We grill over wood and binchotan, which is Japanese charcoal, to impart that nice smoky flavor to everything. Another aspect I really wanted for the restaurant was having soft serve, because I love soft serve. We’re constantly changing those flavors up, and we pair it with fresh fruit in season. This is a black sesame crumble, frozen raspberries. While we take the food and the drinks very seriously, we don’t try to take ourselves seriously. We want it to be a really fun and interactive space. You see that…that nod from people, and you know that they’re having a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"3488\" data-end=\"3503\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3505\" data-end=\"3524\">\u003cstrong data-start=\"3505\" data-end=\"3512\">Man\u003c/strong>: Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3526\" data-end=\"3608\">\u003cstrong data-start=\"3526\" data-end=\"3544\">Leslie Sbrocco\u003c/strong>: Alright, Eddie. Ethel’s Fancy. Sounds like such a unique spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3610\" data-end=\"3744\">\u003cstrong data-start=\"3610\" data-end=\"3622\">Eddie Ng\u003c/strong>: Yeah. I highly recommend you come here with a lot of people, at least four, just so you can try everything and share it.\u003c/p>\n\u003cp class=\"\" data-start=\"3746\" data-end=\"3801\">\u003cstrong data-start=\"3746\" data-end=\"3764\">Leslie Sbrocco\u003c/strong>: And what do you usually start with?\u003c/p>\n\u003cp class=\"\" data-start=\"3803\" data-end=\"4040\">\u003cstrong data-start=\"3803\" data-end=\"3815\">Eddie Ng\u003c/strong>: We open with getting the bread. It’s this milk bread. It’s nice and golden on top, super piping warm. And they have this beautiful dab of butter or some sea salt that you could put on top of it. Honestly, you don’t need it.\u003c/p>\n\u003cp class=\"\" data-start=\"4042\" data-end=\"4190\">\u003cstrong data-start=\"4042\" data-end=\"4057\">Jason Stein\u003c/strong>: We also started with the bread, and the bread is — I’ve had milk bread other places before. This was definitely something special.\u003c/p>\n\u003cp class=\"\" data-start=\"4192\" data-end=\"4350\">\u003cstrong data-start=\"4192\" data-end=\"4207\">Imani Isles\u003c/strong>: Yeah. It just kind of melts in your mouth. I mean, it was super soft, and I think there was black sesame seeds, like, sprinkled on top of it.\u003c/p>\n\u003cp class=\"\" data-start=\"4352\" data-end=\"4376\">\u003cstrong data-start=\"4352\" data-end=\"4367\">Jason Stein\u003c/strong>: Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"4378\" data-end=\"4465\">\u003cstrong data-start=\"4378\" data-end=\"4393\">Imani Isles\u003c/strong>: I mean, Ethel’s Fancy, like, yes, she is. Like, Ethel’s \u003cem data-start=\"4451\" data-end=\"4458\">fancy\u003c/em> Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"4467\" data-end=\"4489\">\u003cstrong data-start=\"4467\" data-end=\"4482\">Jason Stein\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4491\" data-end=\"4525\">\u003cstrong data-start=\"4491\" data-end=\"4506\">Imani Isles\u003c/strong>: It was very nice.\u003c/p>\n\u003cp class=\"\" data-start=\"4527\" data-end=\"4606\">\u003cstrong data-start=\"4527\" data-end=\"4545\">Leslie Sbrocco\u003c/strong>: Alright, so after the rolls, where do you head on the menu?\u003c/p>\n\u003cp class=\"\" data-start=\"4608\" data-end=\"4743\">\u003cstrong data-start=\"4608\" data-end=\"4620\">Eddie Ng\u003c/strong>: The menu is always constantly changing with the season, but if they do have it, you should get the hand-cut beef tartare.\u003c/p>\n\u003cp class=\"\" data-start=\"4745\" data-end=\"4770\">\u003cstrong data-start=\"4745\" data-end=\"4760\">Jason Stein\u003c/strong>: So good.\u003c/p>\n\u003cp class=\"\" data-start=\"4772\" data-end=\"5070\">\u003cstrong data-start=\"4772\" data-end=\"4784\">Eddie Ng\u003c/strong>: There’s like, kind of a soy sauce-y umami essence to it. There was like a cracker that came with it that you could get that crunchy texture as you need it, contrasting with the soft tenderness of the meat. Just thinking about right now, like, I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"5072\" data-end=\"5113\">\u003cstrong data-start=\"5072\" data-end=\"5087\">Jason Stein\u003c/strong>: And the soft-boiled egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5115\" data-end=\"5181\">\u003cstrong data-start=\"5115\" data-end=\"5130\">Imani Isles\u003c/strong>: I can taste it the way that you’re describing it.\u003c/p>\n\u003cp class=\"\" data-start=\"5183\" data-end=\"5209\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Eddie Ng\u003c/strong>: Oh, the egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5211\" data-end=\"5260\">\u003cstrong data-start=\"5211\" data-end=\"5226\">Jason Stein\u003c/strong>: That soy egg that it comes with.\u003c/p>\n\u003cp class=\"\" data-start=\"5262\" data-end=\"5299\">\u003cstrong data-start=\"5262\" data-end=\"5274\">Eddie Ng\u003c/strong>: Yes. Oh, the egg was —\u003c/p>\n\u003cp class=\"\" data-start=\"5301\" data-end=\"5342\">\u003cstrong data-start=\"5301\" data-end=\"5319\">Leslie Sbrocco\u003c/strong>: You got this as well?\u003c/p>\n\u003cp class=\"\" data-start=\"5344\" data-end=\"5426\">\u003cstrong data-start=\"5344\" data-end=\"5359\">Jason Stein\u003c/strong>: Yeah. It was amazing. Probably one of the best tartares I’ve had.\u003c/p>\n\u003cp class=\"\" data-start=\"5428\" data-end=\"5454\">\u003cstrong data-start=\"5428\" data-end=\"5440\">Eddie Ng\u003c/strong>: Yes. Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"5456\" data-end=\"5889\">\u003cstrong data-start=\"5456\" data-end=\"5471\">Jason Stein\u003c/strong>: So good. We ordered the sesame pancake, which was really great. The pancake itself is almost like a mochi sort of chewy kind of thing with great sesame flavor. And then it came with this sauce that was sort of the star of it. It was a whipped cream with a smoked fish in it. It also had an avocado, which seems like it would be overkill on the creamy, whatever. But all the flavors complemented each other perfectly.\u003c/p>\n\u003cp class=\"\" data-start=\"5891\" data-end=\"5936\">\u003cstrong data-start=\"5891\" data-end=\"5909\">Leslie Sbrocco\u003c/strong>: Imani’s shaking her head.\u003c/p>\n\u003cp class=\"\" data-start=\"5938\" data-end=\"6237\">\u003cstrong data-start=\"5938\" data-end=\"5953\">Imani Isles\u003c/strong>: I mean, it was sensational. I also had the pancakes, and they’re small. They’re a little more dense than you think they would be. That chili on the side really complemented. It wasn’t an overwhelming heat. I think it paired very nicely with the fish and the texture of the pancakes.\u003c/p>\n\u003cp class=\"\" data-start=\"130\" data-end=\"406\">\u003cstrong data-start=\"130\" data-end=\"148\">Leslie Sbrocco\u003c/strong>: Jason’s keeping it casual with his favorite place to kick back with a burger and a brew. His only challenge—deciding which craft beer to choose of the more than 20 on tap year-round. Located in Oakland’s Piedmont Avenue neighborhood, it’s Cato’s Ale House.\u003c/p>\n\u003cp class=\"\" data-start=\"408\" data-end=\"423\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"425\" data-end=\"450\">Woman: Thanks for coming!\u003c/p>\n\u003cp class=\"\" data-start=\"452\" data-end=\"470\">Man: How you been?\u003c/p>\n\u003cp class=\"\" data-start=\"472\" data-end=\"487\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"489\" data-end=\"741\">\u003cstrong data-start=\"489\" data-end=\"506\">Cara Devereux\u003c/strong>: People are very intrigued by Cato’s when they come in. It looks like a house as it was and it was converted into a restaurant. There’s nooks and crannies for you to have an intimate date night. There is space for you to have a group.\u003c/p>\n\u003cp class=\"\" data-start=\"743\" data-end=\"760\">Together: Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"762\" data-end=\"777\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"779\" data-end=\"1584\">\u003cstrong data-start=\"779\" data-end=\"796\">Cara Devereux\u003c/strong>: We have live music every Wednesday and Sunday. We have trivia every Monday evening. It’s a very comfortable space. Our menu is a hodgepodge of different things, so we have snackable, shareable plates, we have burgers, sandwiches. You can customize your own pizza. There’s something for everybody. My favorite thing on the menu is the Hallelujah! fried chicken sandwich. The vinegar-based slaw is awesome. So a simple sandwich that just ends up blowing your mind. We’re really proud to serve 23 lines of craft beer. We were one of the first restaurants in the Bay Area to have Pliny the Elder from Russian River on draught permanently. We are happy to guide you. If you don’t know what kind of beer you’re looking for—malty, sweet, tart. And if you do, that’s great. We’ll get you ready.\u003c/p>\n\u003cp class=\"\" data-start=\"1586\" data-end=\"1610\">[bell ringing, cheering]\u003c/p>\n\u003cp class=\"\" data-start=\"1612\" data-end=\"1820\">\u003cstrong data-start=\"1612\" data-end=\"1629\">Cara Devereux\u003c/strong>: You’ll notice that we have a standing bar where you’re going to bump elbows and mingle with the people you’re around, and we really do that to embrace and encourage interaction with guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1822\" data-end=\"1854\">Woman: You gonna have some food?\u003c/p>\n\u003cp class=\"\" data-start=\"1856\" data-end=\"2514\">\u003cstrong data-start=\"1856\" data-end=\"1873\">Cara Devereux\u003c/strong>: Awesome. I’ve been coming to Cato’s since I was a child. I’ve been coming for the 30 years that we’ve been open. I started working here in the kitchen seven years ago, worked my way up to manager. And it’s just the best place to work with the best people. None of us feel like we’re working, honestly. It just feels like a place where we get to come hang out. We do get a lot of families in here—a lot of kids who we know by name, we watch them grow up, and they feel that Cato’s is theirs. I think that’s one of the most important things about Cato’s—it feels like it’s everybody’s space. It’s “my Cato’s.” To everybody, it’s “my Cato’s.”\u003c/p>\n\u003cp class=\"\" data-start=\"2516\" data-end=\"2570\">\u003cstrong data-start=\"2516\" data-end=\"2534\">Leslie Sbrocco\u003c/strong>: So, Jason, is this your go-to pub?\u003c/p>\n\u003cp class=\"\" data-start=\"2572\" data-end=\"2607\">\u003cstrong data-start=\"2572\" data-end=\"2587\">Jason Stein\u003c/strong>: Yeah. Pretty much.\u003c/p>\n\u003cp class=\"\" data-start=\"2609\" data-end=\"2632\">Man: I’ll take a Pliny.\u003c/p>\n\u003cp class=\"\" data-start=\"2634\" data-end=\"2659\">\u003cstrong data-start=\"2634\" data-end=\"2651\">Cara Devereux\u003c/strong>: Pliny?\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2671\">Man: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2673\" data-end=\"3278\">\u003cstrong data-start=\"2673\" data-end=\"2688\">Jason Stein\u003c/strong>: It’s just got a very cozy atmosphere that you feel instantly comfortable in. A lot of places that are pubs, they’ll have a good selection of beer and, eh, they have food, you know? This place, they really focus on the food. And I really like the Retroburger. It’s got bacon on it—crisp, thick bacon. The bun is just right. You know, it’s not an overly fat brioche bun or something obtrusive. It’s just enough to sort of carry the burger. They cook it perfectly every time if you ask for it medium rare. The fries that come with it are great. Yeah, it’s kind of a perfect burger, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3298\">Leslie Sbrocco\u003c/strong>: You agree?\u003c/p>\n\u003cp class=\"\" data-start=\"3312\" data-end=\"3528\">\u003cstrong data-start=\"3312\" data-end=\"3324\">Eddie Ng\u003c/strong>: Oh, so I 100% agree with everything. I think the only thing I can add to it is it’s the kind of burger that you want to reach for so many napkins ’cause it’s so messy, but just in the best way possible.\u003c/p>\n\u003cp class=\"\" data-start=\"3530\" data-end=\"3552\">\u003cstrong data-start=\"3530\" data-end=\"3545\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"3554\" data-end=\"3718\">\u003cstrong data-start=\"3554\" data-end=\"3566\">Eddie Ng\u003c/strong>: And I was just, like, grabbing the napkins, and I felt like so much joy just eating it. It was very substantial. Like, I couldn’t finish it. I wanted—\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3762\">\u003cstrong data-start=\"3720\" data-end=\"3738\">Leslie Sbrocco\u003c/strong>: It was a 20-napkin-er.\u003c/p>\n\u003cp class=\"\" data-start=\"3764\" data-end=\"4008\">\u003cstrong data-start=\"3764\" data-end=\"3776\">Eddie Ng\u003c/strong>: Yeah. Oh, definitely. Yes, yes. And they had this Chuseok porter, a local Oakland brewery called Dokkaebier. And I was so excited to try it because I hadn’t seen it anywhere else, and it’s a really great way to start off the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4417\">\u003cstrong data-start=\"4010\" data-end=\"4025\">Imani Isles\u003c/strong>: So they have a huge drink menu. I’m a cider girl myself, so I tried this like blue cosmic cider. Very citrus forward. It had a great taste to it and a great color as well. I think it brought a little fun to the night. And one of the standout dishes for me was the mac and cheese. I love a mac and cheese. I actually make a great mac and cheese—just a small plug. So this mac and cheese was—\u003c/p>\n\u003cp class=\"\" data-start=\"4419\" data-end=\"4460\">\u003cstrong data-start=\"4419\" data-end=\"4437\">Leslie Sbrocco\u003c/strong>: So you judge harshly.\u003c/p>\n\u003cp class=\"\" data-start=\"4462\" data-end=\"4767\">\u003cstrong data-start=\"4462\" data-end=\"4477\">Imani Isles\u003c/strong>: I judge harshly. I know what I’m talking about. This mac and cheese was very creamy and it had some breadcrumbs on top that were just a good juxtaposition to the creamy and the crunchy. I think it had a great flavor as well, very well seasoned, so it kind of gave it this like homey feel.\u003c/p>\n\u003cp class=\"\" data-start=\"4769\" data-end=\"4793\">Man: Hot, hot, hot, hot!\u003c/p>\n\u003cp class=\"\" data-start=\"4795\" data-end=\"4846\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Imani Isles\u003c/strong>: Did anybody go on Wednesday night?\u003c/p>\n\u003cp class=\"\" data-start=\"4848\" data-end=\"4865\">\u003cstrong data-start=\"4848\" data-end=\"4860\">Eddie Ng\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4867\" data-end=\"4887\">\u003cstrong data-start=\"4867\" data-end=\"4882\">Jason Stein\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4889\" data-end=\"4941\">\u003cstrong data-start=\"4889\" data-end=\"4904\">Imani Isles\u003c/strong>: They have live music on Wednesdays.\u003c/p>\n\u003cp class=\"\" data-start=\"4943\" data-end=\"4989\">\u003cstrong data-start=\"4943\" data-end=\"4958\">Jason Stein\u003c/strong>: Oh, yeah. I heard about that.\u003c/p>\n\u003cp class=\"\" data-start=\"4991\" data-end=\"5255\">\u003cstrong data-start=\"4991\" data-end=\"5006\">Imani Isles\u003c/strong>: So it was very nice ’cause you’re just enjoying kind of this live band and you’re just like, hey, this is—this is the vibe. I’m enjoying the music. I’m enjoying the conversation. The drinks are flowing, the mac and cheese is creamy. I really like—\u003c/p>\n\u003cp class=\"\" data-start=\"5257\" data-end=\"5295\">\u003cstrong data-start=\"5257\" data-end=\"5275\">Leslie Sbrocco\u003c/strong>: Life is good feel.\u003c/p>\n\u003cp class=\"\" data-start=\"5297\" data-end=\"5322\">\u003cstrong data-start=\"5297\" data-end=\"5312\">Imani Isles\u003c/strong>: Life is—\u003c/p>\n\u003cp class=\"\" data-start=\"5324\" data-end=\"5357\">\u003cstrong data-start=\"5324\" data-end=\"5342\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"81\" data-end=\"141\">\u003cstrong data-start=\"81\" data-end=\"99\">Leslie Sbrocco\u003c/strong>: Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"\" data-start=\"143\" data-end=\"455\">\u003cstrong data-start=\"143\" data-end=\"158\">Jason Stein\u003c/strong>: I really like their—actually, their bánh mì I think is great. They have a chicken bánh mì, and they also have a tofu bánh mì. They’re both lemongrass. And for a non-Vietnamese place, it’s a pretty solid bánh mì. Spicy, a little bit acidic. It’s got the pickled veggies on it. I think it’s great.\u003c/p>\n\u003cp class=\"\" data-start=\"457\" data-end=\"478\">\u003cstrong data-start=\"457\" data-end=\"472\">Imani Isles\u003c/strong>: Mmm.\u003c/p>\n\u003cp class=\"\" data-start=\"480\" data-end=\"805\">\u003cstrong data-start=\"480\" data-end=\"492\">Eddie Ng\u003c/strong>: So my wife got the pastrami sandwich. Any time she sees it anywhere, she loves to try different pastrami sandwiches. The portion sizes are super generous. The bread was toasted beautifully, like you have the golden-brown exterior. The meat was packed high. She was really happy that she got to try it, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"807\" data-end=\"1017\">\u003cstrong data-start=\"807\" data-end=\"822\">Imani Isles\u003c/strong>: So, I had the Hallelujah! sandwich. It’s a fried chicken sandwich with a spicy coleslaw and a lemon aioli. And it’s very messy, just like the burger, but equally delicious. I really enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"1019\" data-end=\"1070\">\u003cstrong data-start=\"1019\" data-end=\"1036\">Cara Devereux\u003c/strong>: I’ve got a pepperoni pizza here.\u003c/p>\n\u003cp class=\"\" data-start=\"1072\" data-end=\"1210\">\u003cstrong data-start=\"1072\" data-end=\"1087\">Imani Isles\u003c/strong>: My partner had the pizza, so there was, like, mushrooms, sausage on the pizza, and he did not have any complaints either.\u003c/p>\n\u003cp class=\"\" data-start=\"1212\" data-end=\"1268\">\u003cstrong data-start=\"1212\" data-end=\"1230\">Leslie Sbrocco\u003c/strong>: Did you have anything else to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"1270\" data-end=\"1369\">\u003cstrong data-start=\"1270\" data-end=\"1285\">Jason Stein\u003c/strong>: I had the Irish Red Ale. Just balanced, you know, not too bitter. Yeah. Nice beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1371\" data-end=\"1411\">\u003cstrong data-start=\"1371\" data-end=\"1389\">Leslie Sbrocco\u003c/strong>: No room for dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1452\">\u003cstrong data-start=\"1413\" data-end=\"1428\">Jason Stein\u003c/strong>: I’d just get the beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1454\" data-end=\"1494\">\u003cstrong data-start=\"1454\" data-end=\"1469\">Imani Isles\u003c/strong>: The beer was a dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1496\" data-end=\"1540\">\u003cstrong data-start=\"1496\" data-end=\"1508\">Eddie Ng\u003c/strong>: Yeah, the beer was my dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1542\" data-end=\"1597\">\u003cstrong data-start=\"1542\" data-end=\"1557\">Jason Stein\u003c/strong>: Yeah, exactly. Who has room, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"1599\" data-end=\"1670\">\u003cstrong data-start=\"1599\" data-end=\"1617\">Leslie Sbrocco\u003c/strong>: And did you feel like this was an affordable place?\u003c/p>\n\u003cp class=\"\" data-start=\"1672\" data-end=\"1765\">\u003cstrong data-start=\"1672\" data-end=\"1684\">Eddie Ng\u003c/strong>: Oh, absolutely. I think it was such a great neighborhood spot to have to go to.\u003c/p>\n\u003cp class=\"\" data-start=\"1767\" data-end=\"2091\">\u003cstrong data-start=\"1767\" data-end=\"1782\">Imani Isles\u003c/strong>: We actually went there, and we bumped into a friend of ours who lives in Oakland, and they were watching the Celtics game. So that’s a good opportunity as well. If you’re a huge sports fan, that’s another element of community. There’s no seats at the bar, but there are people yelling for their team to win.\u003c/p>\n\u003cp class=\"\" data-start=\"2093\" data-end=\"2137\">\u003cstrong data-start=\"2093\" data-end=\"2111\">Leslie Sbrocco\u003c/strong>: Would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"2139\" data-end=\"2197\">\u003cstrong data-start=\"2139\" data-end=\"2151\">Eddie Ng\u003c/strong>: Oh, absolutely. I would go back again. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"2199\" data-end=\"2221\">\u003cstrong data-start=\"2199\" data-end=\"2214\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Cato’s Ale House, it’s located on Piedmont Avenue in Oakland, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Imani feels transported to Japan every time she steps into her\u003cbr>\nfavorite sushi bar. Featuring fish flown in daily, including a\u003cbr>\nmelt-on-your-tongue toro, it’s no wonder it’s become\u003cbr>\nher date night destination. Located in Berkeley, it’s Kiku Sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"250\" data-end=\"269\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"271\" data-end=\"506\">\u003cstrong data-start=\"271\" data-end=\"293\">Sophia Batsaikhan:\u003c/strong> Kiku Sushi is bringing two worlds together in one place — vegetarian and fish at the same time and same place and make them happy. We are immigrants from Mongolia. We work in Japanese restaurant at the beginning.\u003c/p>\n\u003cp class=\"\" data-start=\"508\" data-end=\"592\">\u003cstrong data-start=\"508\" data-end=\"527\">Jay Batsaikhan:\u003c/strong> After I went to the school, I teach my sister how to make sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"594\" data-end=\"662\">\u003cstrong data-start=\"594\" data-end=\"616\">Sophia Batsaikhan:\u003c/strong> Then we decided us open the sushi restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"664\" data-end=\"792\">\u003cstrong data-start=\"664\" data-end=\"683\">Jay Batsaikhan:\u003c/strong> I like working at the sushi bar. I want to see people happy when they get the fishes. They want to watch me.\u003c/p>\n\u003cp class=\"\" data-start=\"794\" data-end=\"916\">\u003cstrong data-start=\"794\" data-end=\"816\">Sophia Batsaikhan:\u003c/strong> This is the fireman roll. So this has avocado on the bottom with the eggplant a little bit torched.\u003c/p>\n\u003cp class=\"\" data-start=\"918\" data-end=\"986\">\u003cstrong data-start=\"918\" data-end=\"937\">Jay Batsaikhan:\u003c/strong> Good-quality fish comes from all over the world.\u003c/p>\n\u003cp class=\"\" data-start=\"988\" data-end=\"1177\">\u003cstrong data-start=\"988\" data-end=\"1010\">Sophia Batsaikhan:\u003c/strong> Vegetables is endless vegetables we can use. On the menu, there is so many different things I love to eat. Always the sashimis, homemade black cod marinated. So good.\u003c/p>\n\u003cp class=\"\" data-start=\"1179\" data-end=\"1226\">\u003cstrong data-start=\"1179\" data-end=\"1198\">Jay Batsaikhan:\u003c/strong> Rice is the most important.\u003c/p>\n\u003cp class=\"\" data-start=\"1228\" data-end=\"1556\">\u003cstrong data-start=\"1228\" data-end=\"1250\">Sophia Batsaikhan:\u003c/strong> We use short-grain sushi rice imported from Japan. We do have a special secret of making the sushi vinegars. The sushi rice, mixing is a very important part of it. When you’re mixing the rice, you don’t want to chop in through it. So that’s the reason the chef is mixing so that it doesn’t break the rice.\u003c/p>\n\u003cp class=\"\" data-start=\"1558\" data-end=\"1792\">Don’t be surprised, every time you come, depending on the season, we make different kind of vegetarian dishes. One of my favorite is the seaweed salad. We use six different kinds of seaweed with the homemade sauce, which is very good.\u003c/p>\n\u003cp class=\"\" data-start=\"1794\" data-end=\"2002\">Making sushi, it is kind of art. Everybody has a different style, different imaginations to make the plate look amazing. I’m glad I learned it. I’m one of the woman chef in the Bay Area. I’m very proud of it.\u003c/p>\n\u003cp class=\"\" data-start=\"2004\" data-end=\"2032\">\u003cstrong data-start=\"2004\" data-end=\"2014\">Woman:\u003c/strong> Chicken teriyaki.\u003c/p>\n\u003cp class=\"\" data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"2034\" data-end=\"2056\">Sophia Batsaikhan:\u003c/strong> People after leave my restaurant, we would like to know them to be fully satisfied. They will remember what delicious food they had. Ohh! Thank you. Thank you for coming.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"101\" data-end=\"169\">\u003cstrong data-start=\"101\" data-end=\"120\">Leslie Sbrocco:\u003c/strong> Okay, so this is a date-night destination place?\u003c/p>\n\u003cp class=\"\" data-start=\"171\" data-end=\"383\">\u003cstrong data-start=\"171\" data-end=\"187\">Imani Isles:\u003c/strong> Yes, for sure. It’s a very small, very intimate restaurant. There’s wood paneling on the walls and on the ceiling. The lights are kind of integrated within that wood paneling. It feels very cozy.\u003c/p>\n\u003cp class=\"\" data-start=\"385\" data-end=\"761\">I started with the seaweed salad. It’s a beautiful, like, array of colors. You have some red, some burgundy, some green, of course, and it’s topped with sesame seeds. It’s a little bland, I would say. And how I spice it up is adding a little soy sauce, and that just perks it right up. It’s just a perfect starter, kind of awakens your palate and gets you ready for the sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"763\" data-end=\"939\">My go-to dish is the negi toro. I really like a fatty tuna. It is just very buttery, very soft, melts in your mouth, topped with scallions. And it’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"941\" data-end=\"1221\">\u003cstrong data-start=\"941\" data-end=\"957\">Jason Stein:\u003c/strong> Their fish was very fresh. I tried to get the negi toro. They were out of it, sadly, but I did get a salmon nigiri that was great, although they seared the salmon, which was really good. I normally prefer it raw, but I enjoyed it. It was great. It was very fatty.\u003c/p>\n\u003cp class=\"\" data-start=\"1223\" data-end=\"1328\">\u003cstrong data-start=\"1223\" data-end=\"1239\">Imani Isles:\u003c/strong> Yeah, it’s salmon with salmon roe on top, and it’s, again, buttery, melts in your mouth.\u003c/p>\n\u003cp class=\"\" data-start=\"1330\" data-end=\"1561\">\u003cstrong data-start=\"1330\" data-end=\"1346\">Jason Stein:\u003c/strong> And their nigiri are large, too. You get a big piece of fish. I had the escolar nigiri, which was amazing. The flavor of the fish was just so complex and fresh and perfect. And they put a little green onion on top.\u003c/p>\n\u003cp class=\"\" data-start=\"1563\" data-end=\"1585\">\u003cstrong data-start=\"1563\" data-end=\"1579\">Imani Isles:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1987\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Eddie Ng:\u003c/strong> My wife and I, we went for lunch. So what was really nice was that they had these different sets that you can pick from. So my wife got the sashimi lunch set, and there you can customize. If you didn’t want one fish, you could sub one out. So she had decided to get the chu-toro. She’s a big fan of fatty tuna. So everything that she got was really amazing. You could taste the quality.\u003c/p>\n\u003cp class=\"\" data-start=\"1989\" data-end=\"2315\">So for myself, I actually decided to go a different direction. I did their nigiri vegetarian set. And so each nigiri was a different type of vegetable. And it was really amazing how they were able to nuance flavors out of those vegetables. Like, there was eggplant that was really amazing. That was just something really cool.\u003c/p>\n\u003cp class=\"\" data-start=\"2317\" data-end=\"2542\">\u003cstrong data-start=\"2317\" data-end=\"2333\">Imani Isles:\u003c/strong> I tried the Kiku roll. And the Kiku roll was sensational. No wonder it’s their namesake because it had yams. It was very crunchy, very savory, deep fried as well. So it fills you up, and it’s just phenomenal.\u003c/p>\n\u003cp class=\"\" data-start=\"2544\" data-end=\"2829\">\u003cstrong data-start=\"2544\" data-end=\"2560\">Jason Stein:\u003c/strong> Yeah, I had also off the vegetarian menu, the Fireman’s roll, which was, I thought, great. It had a spicy sauce and the eggplant was charred and smoky. The overall flavor was just this strong smoke profile, not like a sushi roll I’ve had anywhere before. It was tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"2831\" data-end=\"2934\">Their vegetarian options were great. They had a crispy rice with sweet potato puree that was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"3117\">\u003cstrong data-start=\"2936\" data-end=\"2952\">Imani Isles:\u003c/strong> We’ve also had the crispy rice with sweet potato and it was delicious. Very crunchy. Kind of gets stuck in your teeth a little bit. Take your time. But very savory.\u003c/p>\n\u003cp class=\"\" data-start=\"3119\" data-end=\"3141\">\u003cstrong data-start=\"3119\" data-end=\"3129\">Woman:\u003c/strong> How was it?\u003c/p>\n\u003cp class=\"\" data-start=\"3143\" data-end=\"3168\">\u003cstrong data-start=\"3143\" data-end=\"3157\">Young man:\u003c/strong> Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3170\" data-end=\"3354\">\u003cstrong data-start=\"3170\" data-end=\"3186\">Imani Isles:\u003c/strong> I ordered the crispy rice with avocado. And I think I prefer the sweet potato just because of the sweetness, the juxtaposition of the savory rice and the sweet potato.\u003c/p>\n\u003cp class=\"\" data-start=\"3356\" data-end=\"3392\">\u003cstrong data-start=\"3356\" data-end=\"3372\">Young woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp class=\"\" data-start=\"3394\" data-end=\"3511\">\u003cstrong data-start=\"3394\" data-end=\"3410\">Imani Isles:\u003c/strong> It just kind of has a nice savory flavor in your mouth. And for dessert, I had the strawberry mochi.\u003c/p>\n\u003cp class=\"\" data-start=\"3513\" data-end=\"3538\">\u003cstrong data-start=\"3513\" data-end=\"3521\">Man:\u003c/strong> Oh, that’s fire.\u003c/p>\n\u003cp class=\"\" data-start=\"3540\" data-end=\"3749\">\u003cstrong data-start=\"3540\" data-end=\"3556\">Imani Isles:\u003c/strong> The mochi is a kind of gummy texture. And then inside is strawberry ice cream. And it was just a nice, something sweet, something brief to have right after your dinner. I very much enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"3751\" data-end=\"3804\">\u003cstrong data-start=\"3751\" data-end=\"3770\">Leslie Sbrocco:\u003c/strong> And do you get anything to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"3806\" data-end=\"4009\">\u003cstrong data-start=\"3806\" data-end=\"3822\">Imani Isles:\u003c/strong> I usually get saké. This one was kind of milky. Very good creamy texture to it. And one of my favorite things about Kiku is that when you choose to order saké, you can choose your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4032\">\u003cstrong data-start=\"4011\" data-end=\"4019\">All:\u003c/strong> [exclaiming]\u003c/p>\n\u003cp class=\"\" data-start=\"4034\" data-end=\"4252\">\u003cstrong data-start=\"4034\" data-end=\"4050\">Imani Isles:\u003c/strong> So they come to you and they give you, like, a series of, like, ornate glasses. And it’s just kind of this customization, like this choice that you didn’t know that you needed. But it was nice to have.\u003c/p>\n\u003cp class=\"\" data-start=\"4254\" data-end=\"4291\">\u003cstrong data-start=\"4254\" data-end=\"4267\">Eddie Ng:\u003c/strong> Yeah, it’s pretty cool.\u003c/p>\n\u003cp class=\"\" data-start=\"4293\" data-end=\"4359\">\u003cstrong data-start=\"4293\" data-end=\"4309\">Jason Stein:\u003c/strong> I also had sake. I didn’t get to choose my glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4361\" data-end=\"4380\">\u003cstrong data-start=\"4361\" data-end=\"4369\">All:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"4382\" data-end=\"4406\">\u003cstrong data-start=\"4382\" data-end=\"4398\">Jason Stein:\u003c/strong> I know.\u003c/p>\n\u003cp class=\"\" data-start=\"4408\" data-end=\"4430\">\u003cstrong data-start=\"4408\" data-end=\"4424\">Imani Isles:\u003c/strong> Gasp!\u003c/p>\n\u003cp class=\"\" data-start=\"4432\" data-end=\"4478\">\u003cstrong data-start=\"4432\" data-end=\"4451\">Leslie Sbrocco:\u003c/strong> You weren’t on date night.\u003c/p>\n\u003cp class=\"\" data-start=\"4480\" data-end=\"4792\">\u003cstrong data-start=\"4480\" data-end=\"4496\">Jason Stein:\u003c/strong> I guess not. Yeah. You know. But they did have these cool glasses that had a sort of thing in it that they could put ice in, so it kept it cold, but without it being in the saké. And they were pretty. But I could see that they had a lot of glasses around. So I guess, you know, one could choose.\u003c/p>\n\u003cp class=\"\" data-start=\"4794\" data-end=\"4816\">\u003cstrong data-start=\"4794\" data-end=\"4810\">Imani Isles:\u003c/strong> Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4818\" data-end=\"4843\">\u003cstrong data-start=\"4818\" data-end=\"4831\">Eddie Ng:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4845\" data-end=\"4898\">\u003cstrong data-start=\"4845\" data-end=\"4861\">Imani Isles:\u003c/strong> Well, let’s bring that up next time.\u003c/p>\n\u003cp class=\"\" data-start=\"4900\" data-end=\"4922\">\u003cstrong data-start=\"4900\" data-end=\"4916\">Jason Stein:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4924\" data-end=\"4968\">\u003cstrong data-start=\"4924\" data-end=\"4943\">Leslie Sbrocco:\u003c/strong> You have to go together.\u003c/p>\n\u003cp class=\"\" data-start=\"4970\" data-end=\"4995\">\u003cstrong data-start=\"4970\" data-end=\"4986\">Jason Stein:\u003c/strong> Totally.\u003c/p>\n\u003cp class=\"\" data-start=\"4997\" data-end=\"5226\">\u003cstrong data-start=\"4997\" data-end=\"5013\">Imani Isles:\u003c/strong> Yeah. The service is also very cozy. Very, like, community oriented. I feel like the service was just checking in on you, making sure that you have everything and not overwhelming you with too many rules at once.\u003c/p>\n\u003cp class=\"\" data-start=\"5228\" data-end=\"5280\">\u003cstrong data-start=\"5228\" data-end=\"5247\">Leslie Sbrocco:\u003c/strong> Did you feel that about service?\u003c/p>\n\u003cp class=\"\" data-start=\"5282\" data-end=\"5600\">\u003cstrong data-start=\"5282\" data-end=\"5295\">Eddie Ng:\u003c/strong> Oh, absolutely. You know, they were very attentive. They, you know, ask questions like, What were you interested in? They try to work with you, like with my wife, with the customization. I just thought they really wanted you to feel at home in their restaurant. And, you know, I think it goes a long way.\u003c/p>\n\u003cp class=\"\" data-start=\"5602\" data-end=\"5670\">\u003cstrong data-start=\"5602\" data-end=\"5621\">Leslie Sbrocco:\u003c/strong> And sushi typically is a pricier meal, isn’t it?\u003c/p>\n\u003cp class=\"\" data-start=\"5672\" data-end=\"5741\">\u003cstrong data-start=\"5672\" data-end=\"5688\">Jason Stein:\u003c/strong> Yeah, usually. They’re pretty reasonable, I thought.\u003c/p>\n\u003cp class=\"\" data-start=\"5743\" data-end=\"5943\">\u003cstrong data-start=\"5743\" data-end=\"5759\">Imani Isles:\u003c/strong> This is very accessible. Yeah. And I think that aspect of like the vegetarian menu as well kind of contributes to that accessibility. But it is not like crazy price range I would say.\u003c/p>\n\u003cp class=\"\" data-start=\"5945\" data-end=\"6074\">\u003cstrong data-start=\"5945\" data-end=\"5958\">Eddie Ng:\u003c/strong> But you know, I definitely want to go back for a date night and try the saké. That sounds like a really great time.\u003c/p>\n\u003cp class=\"\" data-start=\"6076\" data-end=\"6110\">\u003cstrong data-start=\"6076\" data-end=\"6092\">Imani Isles:\u003c/strong> Highly recommend.\u003c/p>\n\u003cp class=\"\" data-start=\"6112\" data-end=\"6131\">\u003cstrong data-start=\"6112\" data-end=\"6125\">Eddie Ng:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"6133\" data-end=\"6302\">\u003cstrong data-start=\"6133\" data-end=\"6152\">Leslie Sbrocco:\u003c/strong> Alright, if you would like to try Kiku Sushi, it’s located on Gilman Street in Berkeley, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"85\" data-end=\"161\">\u003cstrong data-start=\"85\" data-end=\"104\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites? You’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"163\" data-end=\"184\">\u003cstrong data-start=\"163\" data-end=\"175\">Cecilia:\u003c/strong> [laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"186\" data-end=\"266\">\u003cstrong data-start=\"186\" data-end=\"205\">Leslie Sbrocco:\u003c/strong> Check out \u003cem data-start=\"216\" data-end=\"234\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"268\" data-end=\"296\">\u003cstrong data-start=\"268\" data-end=\"280\">Cecilia:\u003c/strong> [chuckles] Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"298\" data-end=\"622\">\u003cstrong data-start=\"298\" data-end=\"317\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"372\" data-end=\"387\">Jason Stein\u003c/strong>, who raves about the retro burger at Cato’s Ale House in Oakland, \u003cstrong data-start=\"454\" data-end=\"466\">Eddie Ng\u003c/strong>, who has no problem sharing the mouthwatering morsels at Ethel’s Fancy in Palo Alto, and \u003cstrong data-start=\"556\" data-end=\"571\">Imani Isles\u003c/strong>, who loves sipping saké at Kiku Sushi in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"801\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"715\" data-end=\"740\">Check, Please! Bay Area\u003c/em>. I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"803\" data-end=\"827\">\u003cstrong data-start=\"803\" data-end=\"819\">Jason Stein:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"829\" data-end=\"877\">\u003cstrong data-start=\"829\" data-end=\"848\">Leslie Sbrocco:\u003c/strong> Was reaching for your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"879\" data-end=\"903\">\u003cstrong data-start=\"879\" data-end=\"895\">Imani Isles:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"905\" data-end=\"921\">\u003cstrong data-start=\"905\" data-end=\"913\">All:\u003c/strong> [laugh]\u003c/p>\n\u003cp class=\"\" data-start=\"923\" data-end=\"950\">\u003cstrong data-start=\"923\" data-end=\"942\">Leslie Sbrocco:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"952\" data-end=\"967\">[music playing]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"\" data-start=\"969\" data-end=\"1519\">\u003cstrong data-start=\"969\" data-end=\"989\">Scott Nishiyama:\u003c/strong> One of the dishes that we’re most proud of is probably the milk bread. It started just from a regular Japanese milk bread, but we’ve added some twists to it. We use Rouge de Bordeaux flour that adds a delicious nuttiness and whole grain flavor to the bread. It also retains that nice fluffy texture. We pair it with a cultured butter that’s infused with Amazake, which is a Japanese rice drink. It comes out to the table nice and hot. The butter melts beautifully on it. And it flies out the door. We sell out almost every night.\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1744941712,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 9,
"wordCount": 5036
},
"headData": {
"title": "Check, Please! Bay Area reviews: Ethel's Fancy, Cato's Ale House, Kiku Sushi | KQED",
"description": "Bay Area foodies review modern Japanese fare in Palo Alto, craft beer and burgers in Oakland and vegetarian-forward sushi in Berkeley.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area foodies review modern Japanese fare in Palo Alto, craft beer and burgers in Oakland and vegetarian-forward sushi in Berkeley.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Ethel's Fancy, Cato's Ale House, Kiku Sushi",
"datePublished": "2025-04-10T19:25:02-07:00",
"dateModified": "2025-04-17T19:01:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"videoEmbed": "https://www.youtube.com/watch?v=xSaGy5DtbJ8",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23431/check-please-bay-area-reviews-ethels-fancy-catos-ale-house-kiku-sushi",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 1, airs Thursday, April 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>Welcome to the premiere of the 20th season of \u003cem>Check, Please! Bay Area\u003c/em>! This week’s episode starts in the heart of downtown Palo Alto at \u003cstrong>Ethel’s Fancy\u003c/strong>, where a Michelin-trained chef brings modern twists to Japanese American cuisine with a lively, shareable menu. In an inviting, modern space accented with playful touches, diners feast on charcoal-grilled prawns, richly flavored Brandt Farms beef striploin, and delicate black sesame soft serve. Over in Oakland’s Piedmont Avenue district, \u003cstrong>Cato’s Ale House\u003c/strong> has been a neighborhood institution since 1994, drawing in locals with its warm, wood-paneled interior and an ever-rotating selection of nearly two dozen craft beers. Favorites include the satisfying Retroburger, the melty, smoky pastrami sandwich, and the crispy-yet-juicy Hallelujah! fried chicken sandwich. Finally, \u003cstrong>Kiku Sushi\u003c/strong> in Berkeley is known for both its pristine seafood alongside an extensive vegetarian and vegan sushi selection, making it a go-to for groups with diverse tastes. Whether it’s the eggplant-based fireman roll with a spicy kick, the buttery sake toro nigiri, or the satisfyingly crunchy crispy rice with avocado, Kiku offers something for every sushi lover.\u003c/p>\n\u003cfigure id=\"attachment_23434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23434\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Guests_02.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jason Stein, Imani Isles and Eddie Ng from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.ethelsfancypa.com/\">\u003cstrong>Ethel’s Fancy\u003c/strong> (Palo Alto)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://catosalehouse.com/\">\u003cstrong>Cato’s Ale House\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kikusushivegetarian.com/berkeley-page\">\u003cstrong>Kiku Sushi\u003c/strong> (Berkeley)\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-23435\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png\" alt=\"\" width=\"800\" height=\"829\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-800x829.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1020x1057.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-160x166.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-768x796.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1483x1536.png 1483w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1977x2048.png 1977w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2001_Wines-1920x1989.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\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 class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.corcellars.com\">Cor Cellars 2023 ‘AGO’ Tocai Friulano\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Columbia Gorge, Washington $30\u003cbr>\n\u003c/em>Cor Cellars was founded in 2004 by Luke Bradford and is now run alongside his wife, Meg. They have several different labels representing the brand including their distinctive lineup called AGO (meaning “before the present time”).This racy white is made with a famed northern Italian grape, Tocai Friulano, planted in the Columbia Gorge wine-growing area. Alluring aromas of white peaches draw you in for a taste that’s a touch earthy with a creamy texture.\u003c/p>\n\u003cp>\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.amosrome.com\">Amos Rome Vineyards 2023 Grüner Veltliner\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Lake Chelan, Washington $30\u003cbr>\n\u003c/em>Lake Chelan is known for its beautiful scenery and as a destination for outdoor activities. Lately, the viticultural area has also been gaining acclaim for its wines. The well-known Austrian grape, Grüner Veltliner, thrives in cooler climates producing crisp, bright whites. Planted in Amos Rome’s High Blossom Vineyard, this Grüner shines.This version from winemaker and owner Travis Clark, is zesty with hints of citrus, herbal notes, and a mouthwatering freshness.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.devisonvintners.com\">Devison 2023 Sauvignon Blanc, Evergreen Vineyard\u003c/a>\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Columbia Valley, Washington $28\u003cbr>\n\u003c/em>The mantra of winery owners, Peter and Kelsey Devison, is “Texture. Tension. Terroir.” Three words that perfectly describe their lineup of singular wines including this world-class Sauvignon Blanc. Hailing from the Ancient Lakes of Columbia Valley, it expresses minerality and citrus intensity layered with lushness. Though this is a serious Sauvignon Blanc that reminds me of classic French Sancerre, its whimsical label and succulent character make it seriously fun to sip.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"193\" data-end=\"250\">\u003cstrong data-start=\"193\" data-end=\"211\">Leslie Sbrocco\u003c/strong>: Seasonal small plates in Palo Alto…\u003c/p>\n\u003cp class=\"\" data-start=\"252\" data-end=\"307\">\u003cstrong data-start=\"252\" data-end=\"264\">Eddie Ng\u003c/strong>: I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"365\">\u003cstrong data-start=\"309\" data-end=\"327\">Leslie Sbrocco\u003c/strong>: …pub classics on tap in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"367\" data-end=\"440\">\u003cstrong data-start=\"367\" data-end=\"382\">Jason Stein\u003c/strong>: I really like the Retroburger, kind of a perfect burger.\u003c/p>\n\u003cp class=\"\" data-start=\"442\" data-end=\"501\">\u003cstrong data-start=\"442\" data-end=\"460\">Leslie Sbrocco\u003c/strong>: …and rockin’ sushi rolls in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"503\" data-end=\"552\">\u003cstrong data-start=\"503\" data-end=\"518\">Imani Isles\u003c/strong>: It’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"554\" data-end=\"614\">\u003cstrong data-start=\"554\" data-end=\"572\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"588\" data-end=\"614\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"616\" data-end=\"705\">\u003cstrong data-start=\"616\" data-end=\"631\">Imani Isles\u003c/strong>: This is the vibe. I’m enjoying the music. I’m enjoying the conversation.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"740\">\u003cstrong data-start=\"707\" data-end=\"725\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"742\" data-end=\"769\">\u003cstrong data-start=\"742\" data-end=\"757\">Imani Isles\u003c/strong>: Life is…\u003c/p>\n\u003cp class=\"\" data-start=\"771\" data-end=\"804\">\u003cstrong data-start=\"771\" data-end=\"789\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"806\" data-end=\"821\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"823\" data-end=\"1323\">\u003cstrong data-start=\"823\" data-end=\"841\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"878\" data-end=\"904\">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=\"1147\" data-end=\"1163\">Check, Please!\u003c/em> table today are tattoo artist Jason Stein, project manager Eddie Ng, and data analyst and model Imani Isles. Welcome, everyone. Are you ready for our fun show?\u003c/p>\n\u003cp class=\"\" data-start=\"1325\" data-end=\"1346\">\u003cstrong data-start=\"1325\" data-end=\"1340\">Imani Isles\u003c/strong>: Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1348\" data-end=\"1378\">\u003cstrong data-start=\"1348\" data-end=\"1360\">Eddie Ng\u003c/strong>: Yes. Can’t wait.\u003c/p>\n\u003cp class=\"\" data-start=\"1380\" data-end=\"1658\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: We kick things off with Eddie’s pick. Offering an elevated yet approachable menu of shareable plates in a hip, modern space, it’s the perfect place to throw a dinner party for his friends. Minus the cleanup. Located in downtown Palo Alto, it’s Ethel’s Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"1660\" data-end=\"1675\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1677\" data-end=\"1873\">\u003cstrong data-start=\"1677\" data-end=\"1696\">Scott Nishiyama\u003c/strong>: At Ethel’s Fancy, we wanted to keep it fun. It’s very evident when you walk in here that there’s a lot of energy going on. Open kitchen and an open fire and great hospitality.\u003c/p>\n\u003cp class=\"\" data-start=\"1875\" data-end=\"1961\">\u003cstrong data-start=\"1875\" data-end=\"1882\">Man\u003c/strong>: Alrighty, guys. Here we got the miso-marinated cucumbers, Asian Shinko pears.\u003c/p>\n\u003cp class=\"\" data-start=\"1963\" data-end=\"2740\">\u003cstrong data-start=\"1963\" data-end=\"1982\">Scott Nishiyama\u003c/strong>: This is a very personal restaurant named after my grandmother and my mom. I’m originally from Hawaii, born and raised on Maui. Because Hawaii is such a melting pot of different cultures, we take a lot of inspiration from different cuisines. Being Japanese-American, I definitely wanted to introduce a little bit of that into my cooking. Most of my training has been in French and Italian, but it’s hard not to get influenced by the things that I grew up eating and I love to eat. I always had a deep love for cooking growing up with my mom and my grandmother. There’s one dish in particular that we do. It’s a kampachi crudo, inspired by a Japanese senbei recipe that my mom used to make. You do it on a little yakitori cracker. A lot of textures going on.\u003c/p>\n\u003cp class=\"\" data-start=\"2742\" data-end=\"2780\">\u003cstrong data-start=\"2742\" data-end=\"2751\">Woman\u003c/strong>: It’s amazing. It’s so good.\u003c/p>\n\u003cp class=\"\" data-start=\"2782\" data-end=\"3486\">\u003cstrong data-start=\"2782\" data-end=\"2801\">Scott Nishiyama\u003c/strong>: Growing up, I loved barbecues outside, and Japanese yakitori is like one of my favorite things to eat. We grill over wood and binchotan, which is Japanese charcoal, to impart that nice smoky flavor to everything. Another aspect I really wanted for the restaurant was having soft serve, because I love soft serve. We’re constantly changing those flavors up, and we pair it with fresh fruit in season. This is a black sesame crumble, frozen raspberries. While we take the food and the drinks very seriously, we don’t try to take ourselves seriously. We want it to be a really fun and interactive space. You see that…that nod from people, and you know that they’re having a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"3488\" data-end=\"3503\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3505\" data-end=\"3524\">\u003cstrong data-start=\"3505\" data-end=\"3512\">Man\u003c/strong>: Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3526\" data-end=\"3608\">\u003cstrong data-start=\"3526\" data-end=\"3544\">Leslie Sbrocco\u003c/strong>: Alright, Eddie. Ethel’s Fancy. Sounds like such a unique spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3610\" data-end=\"3744\">\u003cstrong data-start=\"3610\" data-end=\"3622\">Eddie Ng\u003c/strong>: Yeah. I highly recommend you come here with a lot of people, at least four, just so you can try everything and share it.\u003c/p>\n\u003cp class=\"\" data-start=\"3746\" data-end=\"3801\">\u003cstrong data-start=\"3746\" data-end=\"3764\">Leslie Sbrocco\u003c/strong>: And what do you usually start with?\u003c/p>\n\u003cp class=\"\" data-start=\"3803\" data-end=\"4040\">\u003cstrong data-start=\"3803\" data-end=\"3815\">Eddie Ng\u003c/strong>: We open with getting the bread. It’s this milk bread. It’s nice and golden on top, super piping warm. And they have this beautiful dab of butter or some sea salt that you could put on top of it. Honestly, you don’t need it.\u003c/p>\n\u003cp class=\"\" data-start=\"4042\" data-end=\"4190\">\u003cstrong data-start=\"4042\" data-end=\"4057\">Jason Stein\u003c/strong>: We also started with the bread, and the bread is — I’ve had milk bread other places before. This was definitely something special.\u003c/p>\n\u003cp class=\"\" data-start=\"4192\" data-end=\"4350\">\u003cstrong data-start=\"4192\" data-end=\"4207\">Imani Isles\u003c/strong>: Yeah. It just kind of melts in your mouth. I mean, it was super soft, and I think there was black sesame seeds, like, sprinkled on top of it.\u003c/p>\n\u003cp class=\"\" data-start=\"4352\" data-end=\"4376\">\u003cstrong data-start=\"4352\" data-end=\"4367\">Jason Stein\u003c/strong>: Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"4378\" data-end=\"4465\">\u003cstrong data-start=\"4378\" data-end=\"4393\">Imani Isles\u003c/strong>: I mean, Ethel’s Fancy, like, yes, she is. Like, Ethel’s \u003cem data-start=\"4451\" data-end=\"4458\">fancy\u003c/em> Fancy.\u003c/p>\n\u003cp class=\"\" data-start=\"4467\" data-end=\"4489\">\u003cstrong data-start=\"4467\" data-end=\"4482\">Jason Stein\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4491\" data-end=\"4525\">\u003cstrong data-start=\"4491\" data-end=\"4506\">Imani Isles\u003c/strong>: It was very nice.\u003c/p>\n\u003cp class=\"\" data-start=\"4527\" data-end=\"4606\">\u003cstrong data-start=\"4527\" data-end=\"4545\">Leslie Sbrocco\u003c/strong>: Alright, so after the rolls, where do you head on the menu?\u003c/p>\n\u003cp class=\"\" data-start=\"4608\" data-end=\"4743\">\u003cstrong data-start=\"4608\" data-end=\"4620\">Eddie Ng\u003c/strong>: The menu is always constantly changing with the season, but if they do have it, you should get the hand-cut beef tartare.\u003c/p>\n\u003cp class=\"\" data-start=\"4745\" data-end=\"4770\">\u003cstrong data-start=\"4745\" data-end=\"4760\">Jason Stein\u003c/strong>: So good.\u003c/p>\n\u003cp class=\"\" data-start=\"4772\" data-end=\"5070\">\u003cstrong data-start=\"4772\" data-end=\"4784\">Eddie Ng\u003c/strong>: There’s like, kind of a soy sauce-y umami essence to it. There was like a cracker that came with it that you could get that crunchy texture as you need it, contrasting with the soft tenderness of the meat. Just thinking about right now, like, I wish I had it in front of me right now.\u003c/p>\n\u003cp class=\"\" data-start=\"5072\" data-end=\"5113\">\u003cstrong data-start=\"5072\" data-end=\"5087\">Jason Stein\u003c/strong>: And the soft-boiled egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5115\" data-end=\"5181\">\u003cstrong data-start=\"5115\" data-end=\"5130\">Imani Isles\u003c/strong>: I can taste it the way that you’re describing it.\u003c/p>\n\u003cp class=\"\" data-start=\"5183\" data-end=\"5209\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Eddie Ng\u003c/strong>: Oh, the egg.\u003c/p>\n\u003cp class=\"\" data-start=\"5211\" data-end=\"5260\">\u003cstrong data-start=\"5211\" data-end=\"5226\">Jason Stein\u003c/strong>: That soy egg that it comes with.\u003c/p>\n\u003cp class=\"\" data-start=\"5262\" data-end=\"5299\">\u003cstrong data-start=\"5262\" data-end=\"5274\">Eddie Ng\u003c/strong>: Yes. Oh, the egg was —\u003c/p>\n\u003cp class=\"\" data-start=\"5301\" data-end=\"5342\">\u003cstrong data-start=\"5301\" data-end=\"5319\">Leslie Sbrocco\u003c/strong>: You got this as well?\u003c/p>\n\u003cp class=\"\" data-start=\"5344\" data-end=\"5426\">\u003cstrong data-start=\"5344\" data-end=\"5359\">Jason Stein\u003c/strong>: Yeah. It was amazing. Probably one of the best tartares I’ve had.\u003c/p>\n\u003cp class=\"\" data-start=\"5428\" data-end=\"5454\">\u003cstrong data-start=\"5428\" data-end=\"5440\">Eddie Ng\u003c/strong>: Yes. Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"5456\" data-end=\"5889\">\u003cstrong data-start=\"5456\" data-end=\"5471\">Jason Stein\u003c/strong>: So good. We ordered the sesame pancake, which was really great. The pancake itself is almost like a mochi sort of chewy kind of thing with great sesame flavor. And then it came with this sauce that was sort of the star of it. It was a whipped cream with a smoked fish in it. It also had an avocado, which seems like it would be overkill on the creamy, whatever. But all the flavors complemented each other perfectly.\u003c/p>\n\u003cp class=\"\" data-start=\"5891\" data-end=\"5936\">\u003cstrong data-start=\"5891\" data-end=\"5909\">Leslie Sbrocco\u003c/strong>: Imani’s shaking her head.\u003c/p>\n\u003cp class=\"\" data-start=\"5938\" data-end=\"6237\">\u003cstrong data-start=\"5938\" data-end=\"5953\">Imani Isles\u003c/strong>: I mean, it was sensational. I also had the pancakes, and they’re small. They’re a little more dense than you think they would be. That chili on the side really complemented. It wasn’t an overwhelming heat. I think it paired very nicely with the fish and the texture of the pancakes.\u003c/p>\n\u003cp class=\"\" data-start=\"130\" data-end=\"406\">\u003cstrong data-start=\"130\" data-end=\"148\">Leslie Sbrocco\u003c/strong>: Jason’s keeping it casual with his favorite place to kick back with a burger and a brew. His only challenge—deciding which craft beer to choose of the more than 20 on tap year-round. Located in Oakland’s Piedmont Avenue neighborhood, it’s Cato’s Ale House.\u003c/p>\n\u003cp class=\"\" data-start=\"408\" data-end=\"423\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"425\" data-end=\"450\">Woman: Thanks for coming!\u003c/p>\n\u003cp class=\"\" data-start=\"452\" data-end=\"470\">Man: How you been?\u003c/p>\n\u003cp class=\"\" data-start=\"472\" data-end=\"487\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"489\" data-end=\"741\">\u003cstrong data-start=\"489\" data-end=\"506\">Cara Devereux\u003c/strong>: People are very intrigued by Cato’s when they come in. It looks like a house as it was and it was converted into a restaurant. There’s nooks and crannies for you to have an intimate date night. There is space for you to have a group.\u003c/p>\n\u003cp class=\"\" data-start=\"743\" data-end=\"760\">Together: Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"762\" data-end=\"777\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"779\" data-end=\"1584\">\u003cstrong data-start=\"779\" data-end=\"796\">Cara Devereux\u003c/strong>: We have live music every Wednesday and Sunday. We have trivia every Monday evening. It’s a very comfortable space. Our menu is a hodgepodge of different things, so we have snackable, shareable plates, we have burgers, sandwiches. You can customize your own pizza. There’s something for everybody. My favorite thing on the menu is the Hallelujah! fried chicken sandwich. The vinegar-based slaw is awesome. So a simple sandwich that just ends up blowing your mind. We’re really proud to serve 23 lines of craft beer. We were one of the first restaurants in the Bay Area to have Pliny the Elder from Russian River on draught permanently. We are happy to guide you. If you don’t know what kind of beer you’re looking for—malty, sweet, tart. And if you do, that’s great. We’ll get you ready.\u003c/p>\n\u003cp class=\"\" data-start=\"1586\" data-end=\"1610\">[bell ringing, cheering]\u003c/p>\n\u003cp class=\"\" data-start=\"1612\" data-end=\"1820\">\u003cstrong data-start=\"1612\" data-end=\"1629\">Cara Devereux\u003c/strong>: You’ll notice that we have a standing bar where you’re going to bump elbows and mingle with the people you’re around, and we really do that to embrace and encourage interaction with guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1822\" data-end=\"1854\">Woman: You gonna have some food?\u003c/p>\n\u003cp class=\"\" data-start=\"1856\" data-end=\"2514\">\u003cstrong data-start=\"1856\" data-end=\"1873\">Cara Devereux\u003c/strong>: Awesome. I’ve been coming to Cato’s since I was a child. I’ve been coming for the 30 years that we’ve been open. I started working here in the kitchen seven years ago, worked my way up to manager. And it’s just the best place to work with the best people. None of us feel like we’re working, honestly. It just feels like a place where we get to come hang out. We do get a lot of families in here—a lot of kids who we know by name, we watch them grow up, and they feel that Cato’s is theirs. I think that’s one of the most important things about Cato’s—it feels like it’s everybody’s space. It’s “my Cato’s.” To everybody, it’s “my Cato’s.”\u003c/p>\n\u003cp class=\"\" data-start=\"2516\" data-end=\"2570\">\u003cstrong data-start=\"2516\" data-end=\"2534\">Leslie Sbrocco\u003c/strong>: So, Jason, is this your go-to pub?\u003c/p>\n\u003cp class=\"\" data-start=\"2572\" data-end=\"2607\">\u003cstrong data-start=\"2572\" data-end=\"2587\">Jason Stein\u003c/strong>: Yeah. Pretty much.\u003c/p>\n\u003cp class=\"\" data-start=\"2609\" data-end=\"2632\">Man: I’ll take a Pliny.\u003c/p>\n\u003cp class=\"\" data-start=\"2634\" data-end=\"2659\">\u003cstrong data-start=\"2634\" data-end=\"2651\">Cara Devereux\u003c/strong>: Pliny?\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2671\">Man: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2673\" data-end=\"3278\">\u003cstrong data-start=\"2673\" data-end=\"2688\">Jason Stein\u003c/strong>: It’s just got a very cozy atmosphere that you feel instantly comfortable in. A lot of places that are pubs, they’ll have a good selection of beer and, eh, they have food, you know? This place, they really focus on the food. And I really like the Retroburger. It’s got bacon on it—crisp, thick bacon. The bun is just right. You know, it’s not an overly fat brioche bun or something obtrusive. It’s just enough to sort of carry the burger. They cook it perfectly every time if you ask for it medium rare. The fries that come with it are great. Yeah, it’s kind of a perfect burger, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3298\">Leslie Sbrocco\u003c/strong>: You agree?\u003c/p>\n\u003cp class=\"\" data-start=\"3312\" data-end=\"3528\">\u003cstrong data-start=\"3312\" data-end=\"3324\">Eddie Ng\u003c/strong>: Oh, so I 100% agree with everything. I think the only thing I can add to it is it’s the kind of burger that you want to reach for so many napkins ’cause it’s so messy, but just in the best way possible.\u003c/p>\n\u003cp class=\"\" data-start=\"3530\" data-end=\"3552\">\u003cstrong data-start=\"3530\" data-end=\"3545\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"3554\" data-end=\"3718\">\u003cstrong data-start=\"3554\" data-end=\"3566\">Eddie Ng\u003c/strong>: And I was just, like, grabbing the napkins, and I felt like so much joy just eating it. It was very substantial. Like, I couldn’t finish it. I wanted—\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3762\">\u003cstrong data-start=\"3720\" data-end=\"3738\">Leslie Sbrocco\u003c/strong>: It was a 20-napkin-er.\u003c/p>\n\u003cp class=\"\" data-start=\"3764\" data-end=\"4008\">\u003cstrong data-start=\"3764\" data-end=\"3776\">Eddie Ng\u003c/strong>: Yeah. Oh, definitely. Yes, yes. And they had this Chuseok porter, a local Oakland brewery called Dokkaebier. And I was so excited to try it because I hadn’t seen it anywhere else, and it’s a really great way to start off the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4417\">\u003cstrong data-start=\"4010\" data-end=\"4025\">Imani Isles\u003c/strong>: So they have a huge drink menu. I’m a cider girl myself, so I tried this like blue cosmic cider. Very citrus forward. It had a great taste to it and a great color as well. I think it brought a little fun to the night. And one of the standout dishes for me was the mac and cheese. I love a mac and cheese. I actually make a great mac and cheese—just a small plug. So this mac and cheese was—\u003c/p>\n\u003cp class=\"\" data-start=\"4419\" data-end=\"4460\">\u003cstrong data-start=\"4419\" data-end=\"4437\">Leslie Sbrocco\u003c/strong>: So you judge harshly.\u003c/p>\n\u003cp class=\"\" data-start=\"4462\" data-end=\"4767\">\u003cstrong data-start=\"4462\" data-end=\"4477\">Imani Isles\u003c/strong>: I judge harshly. I know what I’m talking about. This mac and cheese was very creamy and it had some breadcrumbs on top that were just a good juxtaposition to the creamy and the crunchy. I think it had a great flavor as well, very well seasoned, so it kind of gave it this like homey feel.\u003c/p>\n\u003cp class=\"\" data-start=\"4769\" data-end=\"4793\">Man: Hot, hot, hot, hot!\u003c/p>\n\u003cp class=\"\" data-start=\"4795\" data-end=\"4846\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Imani Isles\u003c/strong>: Did anybody go on Wednesday night?\u003c/p>\n\u003cp class=\"\" data-start=\"4848\" data-end=\"4865\">\u003cstrong data-start=\"4848\" data-end=\"4860\">Eddie Ng\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4867\" data-end=\"4887\">\u003cstrong data-start=\"4867\" data-end=\"4882\">Jason Stein\u003c/strong>: No.\u003c/p>\n\u003cp class=\"\" data-start=\"4889\" data-end=\"4941\">\u003cstrong data-start=\"4889\" data-end=\"4904\">Imani Isles\u003c/strong>: They have live music on Wednesdays.\u003c/p>\n\u003cp class=\"\" data-start=\"4943\" data-end=\"4989\">\u003cstrong data-start=\"4943\" data-end=\"4958\">Jason Stein\u003c/strong>: Oh, yeah. I heard about that.\u003c/p>\n\u003cp class=\"\" data-start=\"4991\" data-end=\"5255\">\u003cstrong data-start=\"4991\" data-end=\"5006\">Imani Isles\u003c/strong>: So it was very nice ’cause you’re just enjoying kind of this live band and you’re just like, hey, this is—this is the vibe. I’m enjoying the music. I’m enjoying the conversation. The drinks are flowing, the mac and cheese is creamy. I really like—\u003c/p>\n\u003cp class=\"\" data-start=\"5257\" data-end=\"5295\">\u003cstrong data-start=\"5257\" data-end=\"5275\">Leslie Sbrocco\u003c/strong>: Life is good feel.\u003c/p>\n\u003cp class=\"\" data-start=\"5297\" data-end=\"5322\">\u003cstrong data-start=\"5297\" data-end=\"5312\">Imani Isles\u003c/strong>: Life is—\u003c/p>\n\u003cp class=\"\" data-start=\"5324\" data-end=\"5357\">\u003cstrong data-start=\"5324\" data-end=\"5342\">Leslie Sbrocco\u003c/strong>: Life is good.\u003c/p>\n\u003cp class=\"\" data-start=\"81\" data-end=\"141\">\u003cstrong data-start=\"81\" data-end=\"99\">Leslie Sbrocco\u003c/strong>: Any other dishes you want to talk about?\u003c/p>\n\u003cp class=\"\" data-start=\"143\" data-end=\"455\">\u003cstrong data-start=\"143\" data-end=\"158\">Jason Stein\u003c/strong>: I really like their—actually, their bánh mì I think is great. They have a chicken bánh mì, and they also have a tofu bánh mì. They’re both lemongrass. And for a non-Vietnamese place, it’s a pretty solid bánh mì. Spicy, a little bit acidic. It’s got the pickled veggies on it. I think it’s great.\u003c/p>\n\u003cp class=\"\" data-start=\"457\" data-end=\"478\">\u003cstrong data-start=\"457\" data-end=\"472\">Imani Isles\u003c/strong>: Mmm.\u003c/p>\n\u003cp class=\"\" data-start=\"480\" data-end=\"805\">\u003cstrong data-start=\"480\" data-end=\"492\">Eddie Ng\u003c/strong>: So my wife got the pastrami sandwich. Any time she sees it anywhere, she loves to try different pastrami sandwiches. The portion sizes are super generous. The bread was toasted beautifully, like you have the golden-brown exterior. The meat was packed high. She was really happy that she got to try it, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"807\" data-end=\"1017\">\u003cstrong data-start=\"807\" data-end=\"822\">Imani Isles\u003c/strong>: So, I had the Hallelujah! sandwich. It’s a fried chicken sandwich with a spicy coleslaw and a lemon aioli. And it’s very messy, just like the burger, but equally delicious. I really enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"1019\" data-end=\"1070\">\u003cstrong data-start=\"1019\" data-end=\"1036\">Cara Devereux\u003c/strong>: I’ve got a pepperoni pizza here.\u003c/p>\n\u003cp class=\"\" data-start=\"1072\" data-end=\"1210\">\u003cstrong data-start=\"1072\" data-end=\"1087\">Imani Isles\u003c/strong>: My partner had the pizza, so there was, like, mushrooms, sausage on the pizza, and he did not have any complaints either.\u003c/p>\n\u003cp class=\"\" data-start=\"1212\" data-end=\"1268\">\u003cstrong data-start=\"1212\" data-end=\"1230\">Leslie Sbrocco\u003c/strong>: Did you have anything else to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"1270\" data-end=\"1369\">\u003cstrong data-start=\"1270\" data-end=\"1285\">Jason Stein\u003c/strong>: I had the Irish Red Ale. Just balanced, you know, not too bitter. Yeah. Nice beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1371\" data-end=\"1411\">\u003cstrong data-start=\"1371\" data-end=\"1389\">Leslie Sbrocco\u003c/strong>: No room for dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1452\">\u003cstrong data-start=\"1413\" data-end=\"1428\">Jason Stein\u003c/strong>: I’d just get the beer.\u003c/p>\n\u003cp class=\"\" data-start=\"1454\" data-end=\"1494\">\u003cstrong data-start=\"1454\" data-end=\"1469\">Imani Isles\u003c/strong>: The beer was a dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1496\" data-end=\"1540\">\u003cstrong data-start=\"1496\" data-end=\"1508\">Eddie Ng\u003c/strong>: Yeah, the beer was my dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"1542\" data-end=\"1597\">\u003cstrong data-start=\"1542\" data-end=\"1557\">Jason Stein\u003c/strong>: Yeah, exactly. Who has room, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"1599\" data-end=\"1670\">\u003cstrong data-start=\"1599\" data-end=\"1617\">Leslie Sbrocco\u003c/strong>: And did you feel like this was an affordable place?\u003c/p>\n\u003cp class=\"\" data-start=\"1672\" data-end=\"1765\">\u003cstrong data-start=\"1672\" data-end=\"1684\">Eddie Ng\u003c/strong>: Oh, absolutely. I think it was such a great neighborhood spot to have to go to.\u003c/p>\n\u003cp class=\"\" data-start=\"1767\" data-end=\"2091\">\u003cstrong data-start=\"1767\" data-end=\"1782\">Imani Isles\u003c/strong>: We actually went there, and we bumped into a friend of ours who lives in Oakland, and they were watching the Celtics game. So that’s a good opportunity as well. If you’re a huge sports fan, that’s another element of community. There’s no seats at the bar, but there are people yelling for their team to win.\u003c/p>\n\u003cp class=\"\" data-start=\"2093\" data-end=\"2137\">\u003cstrong data-start=\"2093\" data-end=\"2111\">Leslie Sbrocco\u003c/strong>: Would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"2139\" data-end=\"2197\">\u003cstrong data-start=\"2139\" data-end=\"2151\">Eddie Ng\u003c/strong>: Oh, absolutely. I would go back again. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"2199\" data-end=\"2221\">\u003cstrong data-start=\"2199\" data-end=\"2214\">Imani Isles\u003c/strong>: Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Cato’s Ale House, it’s located on Piedmont Avenue in Oakland, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp data-start=\"2223\" data-end=\"2399\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong data-start=\"2223\" data-end=\"2241\">Leslie Sbrocco\u003c/strong>: Imani feels transported to Japan every time she steps into her\u003cbr>\nfavorite sushi bar. Featuring fish flown in daily, including a\u003cbr>\nmelt-on-your-tongue toro, it’s no wonder it’s become\u003cbr>\nher date night destination. Located in Berkeley, it’s Kiku Sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"250\" data-end=\"269\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"271\" data-end=\"506\">\u003cstrong data-start=\"271\" data-end=\"293\">Sophia Batsaikhan:\u003c/strong> Kiku Sushi is bringing two worlds together in one place — vegetarian and fish at the same time and same place and make them happy. We are immigrants from Mongolia. We work in Japanese restaurant at the beginning.\u003c/p>\n\u003cp class=\"\" data-start=\"508\" data-end=\"592\">\u003cstrong data-start=\"508\" data-end=\"527\">Jay Batsaikhan:\u003c/strong> After I went to the school, I teach my sister how to make sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"594\" data-end=\"662\">\u003cstrong data-start=\"594\" data-end=\"616\">Sophia Batsaikhan:\u003c/strong> Then we decided us open the sushi restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"664\" data-end=\"792\">\u003cstrong data-start=\"664\" data-end=\"683\">Jay Batsaikhan:\u003c/strong> I like working at the sushi bar. I want to see people happy when they get the fishes. They want to watch me.\u003c/p>\n\u003cp class=\"\" data-start=\"794\" data-end=\"916\">\u003cstrong data-start=\"794\" data-end=\"816\">Sophia Batsaikhan:\u003c/strong> This is the fireman roll. So this has avocado on the bottom with the eggplant a little bit torched.\u003c/p>\n\u003cp class=\"\" data-start=\"918\" data-end=\"986\">\u003cstrong data-start=\"918\" data-end=\"937\">Jay Batsaikhan:\u003c/strong> Good-quality fish comes from all over the world.\u003c/p>\n\u003cp class=\"\" data-start=\"988\" data-end=\"1177\">\u003cstrong data-start=\"988\" data-end=\"1010\">Sophia Batsaikhan:\u003c/strong> Vegetables is endless vegetables we can use. On the menu, there is so many different things I love to eat. Always the sashimis, homemade black cod marinated. So good.\u003c/p>\n\u003cp class=\"\" data-start=\"1179\" data-end=\"1226\">\u003cstrong data-start=\"1179\" data-end=\"1198\">Jay Batsaikhan:\u003c/strong> Rice is the most important.\u003c/p>\n\u003cp class=\"\" data-start=\"1228\" data-end=\"1556\">\u003cstrong data-start=\"1228\" data-end=\"1250\">Sophia Batsaikhan:\u003c/strong> We use short-grain sushi rice imported from Japan. We do have a special secret of making the sushi vinegars. The sushi rice, mixing is a very important part of it. When you’re mixing the rice, you don’t want to chop in through it. So that’s the reason the chef is mixing so that it doesn’t break the rice.\u003c/p>\n\u003cp class=\"\" data-start=\"1558\" data-end=\"1792\">Don’t be surprised, every time you come, depending on the season, we make different kind of vegetarian dishes. One of my favorite is the seaweed salad. We use six different kinds of seaweed with the homemade sauce, which is very good.\u003c/p>\n\u003cp class=\"\" data-start=\"1794\" data-end=\"2002\">Making sushi, it is kind of art. Everybody has a different style, different imaginations to make the plate look amazing. I’m glad I learned it. I’m one of the woman chef in the Bay Area. I’m very proud of it.\u003c/p>\n\u003cp class=\"\" data-start=\"2004\" data-end=\"2032\">\u003cstrong data-start=\"2004\" data-end=\"2014\">Woman:\u003c/strong> Chicken teriyaki.\u003c/p>\n\u003cp class=\"\" data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"2034\" data-end=\"2056\">Sophia Batsaikhan:\u003c/strong> People after leave my restaurant, we would like to know them to be fully satisfied. They will remember what delicious food they had. Ohh! Thank you. Thank you for coming.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2227\">\u003cstrong data-start=\"250\" data-end=\"269\">[music playing]\u003c/strong>\u003c/p>\n\u003cp class=\"\" data-start=\"101\" data-end=\"169\">\u003cstrong data-start=\"101\" data-end=\"120\">Leslie Sbrocco:\u003c/strong> Okay, so this is a date-night destination place?\u003c/p>\n\u003cp class=\"\" data-start=\"171\" data-end=\"383\">\u003cstrong data-start=\"171\" data-end=\"187\">Imani Isles:\u003c/strong> Yes, for sure. It’s a very small, very intimate restaurant. There’s wood paneling on the walls and on the ceiling. The lights are kind of integrated within that wood paneling. It feels very cozy.\u003c/p>\n\u003cp class=\"\" data-start=\"385\" data-end=\"761\">I started with the seaweed salad. It’s a beautiful, like, array of colors. You have some red, some burgundy, some green, of course, and it’s topped with sesame seeds. It’s a little bland, I would say. And how I spice it up is adding a little soy sauce, and that just perks it right up. It’s just a perfect starter, kind of awakens your palate and gets you ready for the sushi.\u003c/p>\n\u003cp class=\"\" data-start=\"763\" data-end=\"939\">My go-to dish is the negi toro. I really like a fatty tuna. It is just very buttery, very soft, melts in your mouth, topped with scallions. And it’s just absolutely to die for.\u003c/p>\n\u003cp class=\"\" data-start=\"941\" data-end=\"1221\">\u003cstrong data-start=\"941\" data-end=\"957\">Jason Stein:\u003c/strong> Their fish was very fresh. I tried to get the negi toro. They were out of it, sadly, but I did get a salmon nigiri that was great, although they seared the salmon, which was really good. I normally prefer it raw, but I enjoyed it. It was great. It was very fatty.\u003c/p>\n\u003cp class=\"\" data-start=\"1223\" data-end=\"1328\">\u003cstrong data-start=\"1223\" data-end=\"1239\">Imani Isles:\u003c/strong> Yeah, it’s salmon with salmon roe on top, and it’s, again, buttery, melts in your mouth.\u003c/p>\n\u003cp class=\"\" data-start=\"1330\" data-end=\"1561\">\u003cstrong data-start=\"1330\" data-end=\"1346\">Jason Stein:\u003c/strong> And their nigiri are large, too. You get a big piece of fish. I had the escolar nigiri, which was amazing. The flavor of the fish was just so complex and fresh and perfect. And they put a little green onion on top.\u003c/p>\n\u003cp class=\"\" data-start=\"1563\" data-end=\"1585\">\u003cstrong data-start=\"1563\" data-end=\"1579\">Imani Isles:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1987\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Eddie Ng:\u003c/strong> My wife and I, we went for lunch. So what was really nice was that they had these different sets that you can pick from. So my wife got the sashimi lunch set, and there you can customize. If you didn’t want one fish, you could sub one out. So she had decided to get the chu-toro. She’s a big fan of fatty tuna. So everything that she got was really amazing. You could taste the quality.\u003c/p>\n\u003cp class=\"\" data-start=\"1989\" data-end=\"2315\">So for myself, I actually decided to go a different direction. I did their nigiri vegetarian set. And so each nigiri was a different type of vegetable. And it was really amazing how they were able to nuance flavors out of those vegetables. Like, there was eggplant that was really amazing. That was just something really cool.\u003c/p>\n\u003cp class=\"\" data-start=\"2317\" data-end=\"2542\">\u003cstrong data-start=\"2317\" data-end=\"2333\">Imani Isles:\u003c/strong> I tried the Kiku roll. And the Kiku roll was sensational. No wonder it’s their namesake because it had yams. It was very crunchy, very savory, deep fried as well. So it fills you up, and it’s just phenomenal.\u003c/p>\n\u003cp class=\"\" data-start=\"2544\" data-end=\"2829\">\u003cstrong data-start=\"2544\" data-end=\"2560\">Jason Stein:\u003c/strong> Yeah, I had also off the vegetarian menu, the Fireman’s roll, which was, I thought, great. It had a spicy sauce and the eggplant was charred and smoky. The overall flavor was just this strong smoke profile, not like a sushi roll I’ve had anywhere before. It was tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"2831\" data-end=\"2934\">Their vegetarian options were great. They had a crispy rice with sweet potato puree that was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"3117\">\u003cstrong data-start=\"2936\" data-end=\"2952\">Imani Isles:\u003c/strong> We’ve also had the crispy rice with sweet potato and it was delicious. Very crunchy. Kind of gets stuck in your teeth a little bit. Take your time. But very savory.\u003c/p>\n\u003cp class=\"\" data-start=\"3119\" data-end=\"3141\">\u003cstrong data-start=\"3119\" data-end=\"3129\">Woman:\u003c/strong> How was it?\u003c/p>\n\u003cp class=\"\" data-start=\"3143\" data-end=\"3168\">\u003cstrong data-start=\"3143\" data-end=\"3157\">Young man:\u003c/strong> Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"3170\" data-end=\"3354\">\u003cstrong data-start=\"3170\" data-end=\"3186\">Imani Isles:\u003c/strong> I ordered the crispy rice with avocado. And I think I prefer the sweet potato just because of the sweetness, the juxtaposition of the savory rice and the sweet potato.\u003c/p>\n\u003cp class=\"\" data-start=\"3356\" data-end=\"3392\">\u003cstrong data-start=\"3356\" data-end=\"3372\">Young woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp class=\"\" data-start=\"3394\" data-end=\"3511\">\u003cstrong data-start=\"3394\" data-end=\"3410\">Imani Isles:\u003c/strong> It just kind of has a nice savory flavor in your mouth. And for dessert, I had the strawberry mochi.\u003c/p>\n\u003cp class=\"\" data-start=\"3513\" data-end=\"3538\">\u003cstrong data-start=\"3513\" data-end=\"3521\">Man:\u003c/strong> Oh, that’s fire.\u003c/p>\n\u003cp class=\"\" data-start=\"3540\" data-end=\"3749\">\u003cstrong data-start=\"3540\" data-end=\"3556\">Imani Isles:\u003c/strong> The mochi is a kind of gummy texture. And then inside is strawberry ice cream. And it was just a nice, something sweet, something brief to have right after your dinner. I very much enjoyed it.\u003c/p>\n\u003cp class=\"\" data-start=\"3751\" data-end=\"3804\">\u003cstrong data-start=\"3751\" data-end=\"3770\">Leslie Sbrocco:\u003c/strong> And do you get anything to drink?\u003c/p>\n\u003cp class=\"\" data-start=\"3806\" data-end=\"4009\">\u003cstrong data-start=\"3806\" data-end=\"3822\">Imani Isles:\u003c/strong> I usually get saké. This one was kind of milky. Very good creamy texture to it. And one of my favorite things about Kiku is that when you choose to order saké, you can choose your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4032\">\u003cstrong data-start=\"4011\" data-end=\"4019\">All:\u003c/strong> [exclaiming]\u003c/p>\n\u003cp class=\"\" data-start=\"4034\" data-end=\"4252\">\u003cstrong data-start=\"4034\" data-end=\"4050\">Imani Isles:\u003c/strong> So they come to you and they give you, like, a series of, like, ornate glasses. And it’s just kind of this customization, like this choice that you didn’t know that you needed. But it was nice to have.\u003c/p>\n\u003cp class=\"\" data-start=\"4254\" data-end=\"4291\">\u003cstrong data-start=\"4254\" data-end=\"4267\">Eddie Ng:\u003c/strong> Yeah, it’s pretty cool.\u003c/p>\n\u003cp class=\"\" data-start=\"4293\" data-end=\"4359\">\u003cstrong data-start=\"4293\" data-end=\"4309\">Jason Stein:\u003c/strong> I also had sake. I didn’t get to choose my glass.\u003c/p>\n\u003cp class=\"\" data-start=\"4361\" data-end=\"4380\">\u003cstrong data-start=\"4361\" data-end=\"4369\">All:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"4382\" data-end=\"4406\">\u003cstrong data-start=\"4382\" data-end=\"4398\">Jason Stein:\u003c/strong> I know.\u003c/p>\n\u003cp class=\"\" data-start=\"4408\" data-end=\"4430\">\u003cstrong data-start=\"4408\" data-end=\"4424\">Imani Isles:\u003c/strong> Gasp!\u003c/p>\n\u003cp class=\"\" data-start=\"4432\" data-end=\"4478\">\u003cstrong data-start=\"4432\" data-end=\"4451\">Leslie Sbrocco:\u003c/strong> You weren’t on date night.\u003c/p>\n\u003cp class=\"\" data-start=\"4480\" data-end=\"4792\">\u003cstrong data-start=\"4480\" data-end=\"4496\">Jason Stein:\u003c/strong> I guess not. Yeah. You know. But they did have these cool glasses that had a sort of thing in it that they could put ice in, so it kept it cold, but without it being in the saké. And they were pretty. But I could see that they had a lot of glasses around. So I guess, you know, one could choose.\u003c/p>\n\u003cp class=\"\" data-start=\"4794\" data-end=\"4816\">\u003cstrong data-start=\"4794\" data-end=\"4810\">Imani Isles:\u003c/strong> Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4818\" data-end=\"4843\">\u003cstrong data-start=\"4818\" data-end=\"4831\">Eddie Ng:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4845\" data-end=\"4898\">\u003cstrong data-start=\"4845\" data-end=\"4861\">Imani Isles:\u003c/strong> Well, let’s bring that up next time.\u003c/p>\n\u003cp class=\"\" data-start=\"4900\" data-end=\"4922\">\u003cstrong data-start=\"4900\" data-end=\"4916\">Jason Stein:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"4924\" data-end=\"4968\">\u003cstrong data-start=\"4924\" data-end=\"4943\">Leslie Sbrocco:\u003c/strong> You have to go together.\u003c/p>\n\u003cp class=\"\" data-start=\"4970\" data-end=\"4995\">\u003cstrong data-start=\"4970\" data-end=\"4986\">Jason Stein:\u003c/strong> Totally.\u003c/p>\n\u003cp class=\"\" data-start=\"4997\" data-end=\"5226\">\u003cstrong data-start=\"4997\" data-end=\"5013\">Imani Isles:\u003c/strong> Yeah. The service is also very cozy. Very, like, community oriented. I feel like the service was just checking in on you, making sure that you have everything and not overwhelming you with too many rules at once.\u003c/p>\n\u003cp class=\"\" data-start=\"5228\" data-end=\"5280\">\u003cstrong data-start=\"5228\" data-end=\"5247\">Leslie Sbrocco:\u003c/strong> Did you feel that about service?\u003c/p>\n\u003cp class=\"\" data-start=\"5282\" data-end=\"5600\">\u003cstrong data-start=\"5282\" data-end=\"5295\">Eddie Ng:\u003c/strong> Oh, absolutely. You know, they were very attentive. They, you know, ask questions like, What were you interested in? They try to work with you, like with my wife, with the customization. I just thought they really wanted you to feel at home in their restaurant. And, you know, I think it goes a long way.\u003c/p>\n\u003cp class=\"\" data-start=\"5602\" data-end=\"5670\">\u003cstrong data-start=\"5602\" data-end=\"5621\">Leslie Sbrocco:\u003c/strong> And sushi typically is a pricier meal, isn’t it?\u003c/p>\n\u003cp class=\"\" data-start=\"5672\" data-end=\"5741\">\u003cstrong data-start=\"5672\" data-end=\"5688\">Jason Stein:\u003c/strong> Yeah, usually. They’re pretty reasonable, I thought.\u003c/p>\n\u003cp class=\"\" data-start=\"5743\" data-end=\"5943\">\u003cstrong data-start=\"5743\" data-end=\"5759\">Imani Isles:\u003c/strong> This is very accessible. Yeah. And I think that aspect of like the vegetarian menu as well kind of contributes to that accessibility. But it is not like crazy price range I would say.\u003c/p>\n\u003cp class=\"\" data-start=\"5945\" data-end=\"6074\">\u003cstrong data-start=\"5945\" data-end=\"5958\">Eddie Ng:\u003c/strong> But you know, I definitely want to go back for a date night and try the saké. That sounds like a really great time.\u003c/p>\n\u003cp class=\"\" data-start=\"6076\" data-end=\"6110\">\u003cstrong data-start=\"6076\" data-end=\"6092\">Imani Isles:\u003c/strong> Highly recommend.\u003c/p>\n\u003cp class=\"\" data-start=\"6112\" data-end=\"6131\">\u003cstrong data-start=\"6112\" data-end=\"6125\">Eddie Ng:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"6133\" data-end=\"6302\">\u003cstrong data-start=\"6133\" data-end=\"6152\">Leslie Sbrocco:\u003c/strong> Alright, if you would like to try Kiku Sushi, it’s located on Gilman Street in Berkeley, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"85\" data-end=\"161\">\u003cstrong data-start=\"85\" data-end=\"104\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites? You’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"163\" data-end=\"184\">\u003cstrong data-start=\"163\" data-end=\"175\">Cecilia:\u003c/strong> [laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"186\" data-end=\"266\">\u003cstrong data-start=\"186\" data-end=\"205\">Leslie Sbrocco:\u003c/strong> Check out \u003cem data-start=\"216\" data-end=\"234\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp class=\"\" data-start=\"268\" data-end=\"296\">\u003cstrong data-start=\"268\" data-end=\"280\">Cecilia:\u003c/strong> [chuckles] Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"298\" data-end=\"622\">\u003cstrong data-start=\"298\" data-end=\"317\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"372\" data-end=\"387\">Jason Stein\u003c/strong>, who raves about the retro burger at Cato’s Ale House in Oakland, \u003cstrong data-start=\"454\" data-end=\"466\">Eddie Ng\u003c/strong>, who has no problem sharing the mouthwatering morsels at Ethel’s Fancy in Palo Alto, and \u003cstrong data-start=\"556\" data-end=\"571\">Imani Isles\u003c/strong>, who loves sipping saké at Kiku Sushi in Berkeley.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"801\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"715\" data-end=\"740\">Check, Please! Bay Area\u003c/em>. I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"803\" data-end=\"827\">\u003cstrong data-start=\"803\" data-end=\"819\">Jason Stein:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"829\" data-end=\"877\">\u003cstrong data-start=\"829\" data-end=\"848\">Leslie Sbrocco:\u003c/strong> Was reaching for your glass.\u003c/p>\n\u003cp class=\"\" data-start=\"879\" data-end=\"903\">\u003cstrong data-start=\"879\" data-end=\"895\">Imani Isles:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"905\" data-end=\"921\">\u003cstrong data-start=\"905\" data-end=\"913\">All:\u003c/strong> [laugh]\u003c/p>\n\u003cp class=\"\" data-start=\"923\" data-end=\"950\">\u003cstrong data-start=\"923\" data-end=\"942\">Leslie Sbrocco:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"952\" data-end=\"967\">[music playing]\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=\"\" data-start=\"969\" data-end=\"1519\">\u003cstrong data-start=\"969\" data-end=\"989\">Scott Nishiyama:\u003c/strong> One of the dishes that we’re most proud of is probably the milk bread. It started just from a regular Japanese milk bread, but we’ve added some twists to it. We use Rouge de Bordeaux flour that adds a delicious nuttiness and whole grain flavor to the bread. It also retains that nice fluffy texture. We pair it with a cultured butter that’s infused with Amazake, which is a Japanese rice drink. It comes out to the table nice and hot. The butter melts beautifully on it. And it flies out the door. We sell out almost every night.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23431/check-please-bay-area-reviews-ethels-fancy-catos-ale-house-kiku-sushi",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3845",
"checkplease_3763",
"checkplease_8009",
"checkplease_250",
"checkplease_3750",
"checkplease_9210",
"checkplease_3730",
"checkplease_3740",
"checkplease_3731",
"checkplease_3859",
"checkplease_3847",
"checkplease_9212",
"checkplease_3764",
"checkplease_8155",
"checkplease_3741",
"checkplease_3738",
"checkplease_10",
"checkplease_9427"
],
"tags": [
"checkplease_8957",
"checkplease_8574",
"checkplease_8508",
"checkplease_763",
"checkplease_8548",
"checkplease_9245",
"checkplease_8794",
"checkplease_8509",
"checkplease_8534",
"checkplease_8535"
],
"featImg": "checkplease_23432",
"label": "checkplease_9339"
},
"checkplease_23409": {
"type": "posts",
"id": "checkplease_23409",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23409",
"score": null,
"sort": [
1742000378000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-returns-for-its-20th-season",
"title": "Check, Please! Bay Area Returns for Its 20th Season!",
"publishDate": 1742000378,
"format": "standard",
"headTitle": "Check, Please! Bay Area Returns for Its 20th Season! | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">For two decades, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> has been your go-to guide for uncovering the Bay Area’s best dining spots and we’re celebrating this milestone with a fresh lineup in April! The James Beard and Emmy Award-winning series is back with fresh restaurant discoveries, from Michelin-level tasting menus to local comfort food favorites.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals join host Leslie Sbrocco to share their top restaurant picks, swap stories, and debate their dining experiences. From elegant, French-inspired tasting menus in San Jose, handmade pastas that transport you straight to Italy in Berkeley, and plant-based dishes that redefine expectations in Burlingame, this season is packed with bold flavors and must-try spots.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Get ready for a season packed with unforgettable meals, hidden gems, and lively food-loving guests. Catch four new episodes to kick off the season starting \u003c/span>\u003cb>April 10, Thursdays at 7:30 PM on KQED 9\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\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>https://www.youtube.com/watch?v=MQ1qDqTFIXc\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>April 10\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Ethel’s Fancy\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Palo Alto\u003c/b>\u003cspan style=\"font-weight: 400\">, a Michelin-trained chef puts a modern twist on Japanese American cuisine, serving up dishes like charcoal-grilled prawns and black sesame soft serve.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Cato’s Ale House\u003c/b>\u003cspan style=\"font-weight: 400\">, an \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> institution since 1994, keeps locals coming back with its rotating craft beer selection, the satisfying Retroburger, and the crispy-yet-juicy Hallelujah! fried chicken sandwich.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Sushi lovers — both seafood fans and plant-based eaters — find something to love at \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Kiku Sushi\u003c/b>\u003cspan style=\"font-weight: 400\">, known for its sake toro nigiri, crispy rice with avocado, and creative vegetarian rolls.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 17\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Big, bold breakfasts define \u003c/span>\u003cb>Skillet’z Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Fremont\u003c/b>\u003cspan style=\"font-weight: 400\">’s historic Niles District, where locals enjoy caramel lattes alongside decadent Monte Cristo sandwiches, and Nutella-strawberry-banana pancakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Peony Seafood\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Chinatown serves up a classic dim sum experience with handmade shrimp dumplings, salt-and-pepper custard tofu, and fried daikon cake wrapped in crispy rice noodles.\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\">, the fine-dining gem \u003c/span>\u003cb>Le Papillon\u003c/b>\u003cspan style=\"font-weight: 400\"> impresses with its elegant French-inspired tasting menus, featuring Dungeness crab soufflé, grilled beef tenderloin, and a stunning black sesame terrine.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” explores the \u003c/span>\u003cb>Niles Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling fresh malasadas and savory hand pies while taking in the local vintage car scene.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 24\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A taste of Hawaii awaits at \u003c/span>\u003cb>Got Plate Lunch\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Benicia\u003c/b>\u003cspan style=\"font-weight: 400\">, where the ultimate loco moco — beef patties, grilled Spam, and fried eggs — is a must-try alongside crispy kalua pork tots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Via del Corso\u003c/b>\u003cspan style=\"font-weight: 400\"> transports diners to central Italy with handmade pastas, slow-braised meats, and highlights like ravioli alla coda di bue and garlicky tagliolini alle vongole.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Curry Leaves Bistro\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pleasanton\u003c/b>\u003cspan style=\"font-weight: 400\">, wok hei reigns supreme in smoky char kway teow, while crispy roti canai with fragrant chicken curry brings the bold flavors of Penang, Malaysia.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 1\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Kahnfections\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, the air is filled with the scent of buttery pastries, from chocolate croissants to indulgent bacon-cheddar-scallion biscuit sandwiches.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Twelvemonth\u003c/b>\u003cspan style=\"font-weight: 400\"> redefines plant-based dining with creative vegetable-forward dishes like crispy maitake mushrooms and the umami-packed panzanella alla puttanesca.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Pucquio\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Rockridge neighborhood delivers vibrant Peruvian flavors, balancing citrus and spice in cebiche de pescado and showcasing deep, rich comfort in chupe de camarones.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” dives into the high-energy world of \u003c/span>\u003cb>Bhangra and Beats\u003c/b>\u003cspan style=\"font-weight: 400\">, a \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> festival pulsing with Punjabi rhythms, electrifying dance performances, and a bustling night bazaar.\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>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1744052706,
"stats": {
"hasAudio": false,
"hasVideo": true,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 11,
"wordCount": 635
},
"headData": {
"title": "Check, Please! Bay Area Returns for Its 20th Season! | KQED",
"description": "Check, Please! Bay Area host Leslie Sbrocco hosts four new episodes of the beloved KQED show for its 20th season in April 2025.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Check, Please! Bay Area host Leslie Sbrocco hosts four new episodes of the beloved KQED show for its 20th season in April 2025.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area Returns for Its 20th Season!",
"datePublished": "2025-03-14T17:59:38-07:00",
"dateModified": "2025-04-07T12:05:06-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23409/check-please-bay-area-returns-for-its-20th-season",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">For two decades, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> has been your go-to guide for uncovering the Bay Area’s best dining spots and we’re celebrating this milestone with a fresh lineup in April! The James Beard and Emmy Award-winning series is back with fresh restaurant discoveries, from Michelin-level tasting menus to local comfort food favorites.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals join host Leslie Sbrocco to share their top restaurant picks, swap stories, and debate their dining experiences. From elegant, French-inspired tasting menus in San Jose, handmade pastas that transport you straight to Italy in Berkeley, and plant-based dishes that redefine expectations in Burlingame, this season is packed with bold flavors and must-try spots.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Get ready for a season packed with unforgettable meals, hidden gems, and lively food-loving guests. Catch four new episodes to kick off the season starting \u003c/span>\u003cb>April 10, Thursdays at 7:30 PM on KQED 9\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\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>\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/MQ1qDqTFIXc'\n title='//www.youtube.com/embed/MQ1qDqTFIXc'\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 10\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Ethel’s Fancy\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Palo Alto\u003c/b>\u003cspan style=\"font-weight: 400\">, a Michelin-trained chef puts a modern twist on Japanese American cuisine, serving up dishes like charcoal-grilled prawns and black sesame soft serve.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Cato’s Ale House\u003c/b>\u003cspan style=\"font-weight: 400\">, an \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> institution since 1994, keeps locals coming back with its rotating craft beer selection, the satisfying Retroburger, and the crispy-yet-juicy Hallelujah! fried chicken sandwich.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Sushi lovers — both seafood fans and plant-based eaters — find something to love at \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Kiku Sushi\u003c/b>\u003cspan style=\"font-weight: 400\">, known for its sake toro nigiri, crispy rice with avocado, and creative vegetarian rolls.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 17\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Big, bold breakfasts define \u003c/span>\u003cb>Skillet’z Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Fremont\u003c/b>\u003cspan style=\"font-weight: 400\">’s historic Niles District, where locals enjoy caramel lattes alongside decadent Monte Cristo sandwiches, and Nutella-strawberry-banana pancakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Peony Seafood\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Chinatown serves up a classic dim sum experience with handmade shrimp dumplings, salt-and-pepper custard tofu, and fried daikon cake wrapped in crispy rice noodles.\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\">, the fine-dining gem \u003c/span>\u003cb>Le Papillon\u003c/b>\u003cspan style=\"font-weight: 400\"> impresses with its elegant French-inspired tasting menus, featuring Dungeness crab soufflé, grilled beef tenderloin, and a stunning black sesame terrine.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” explores the \u003c/span>\u003cb>Niles Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling fresh malasadas and savory hand pies while taking in the local vintage car scene.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 24\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A taste of Hawaii awaits at \u003c/span>\u003cb>Got Plate Lunch\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Benicia\u003c/b>\u003cspan style=\"font-weight: 400\">, where the ultimate loco moco — beef patties, grilled Spam, and fried eggs — is a must-try alongside crispy kalua pork tots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Via del Corso\u003c/b>\u003cspan style=\"font-weight: 400\"> transports diners to central Italy with handmade pastas, slow-braised meats, and highlights like ravioli alla coda di bue and garlicky tagliolini alle vongole.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Curry Leaves Bistro\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pleasanton\u003c/b>\u003cspan style=\"font-weight: 400\">, wok hei reigns supreme in smoky char kway teow, while crispy roti canai with fragrant chicken curry brings the bold flavors of Penang, Malaysia.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 1\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Kahnfections\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, the air is filled with the scent of buttery pastries, from chocolate croissants to indulgent bacon-cheddar-scallion biscuit sandwiches.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Twelvemonth\u003c/b>\u003cspan style=\"font-weight: 400\"> redefines plant-based dining with creative vegetable-forward dishes like crispy maitake mushrooms and the umami-packed panzanella alla puttanesca.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Pucquio\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Rockridge neighborhood delivers vibrant Peruvian flavors, balancing citrus and spice in cebiche de pescado and showcasing deep, rich comfort in chupe de camarones.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” dives into the high-energy world of \u003c/span>\u003cb>Bhangra and Beats\u003c/b>\u003cspan style=\"font-weight: 400\">, a \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> festival pulsing with Punjabi rhythms, electrifying dance performances, and a bustling night bazaar.\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>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23409/check-please-bay-area-returns-for-its-20th-season",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3845",
"checkplease_9067",
"checkplease_3763",
"checkplease_3873",
"checkplease_8022",
"checkplease_475",
"checkplease_3750",
"checkplease_3740",
"checkplease_3730",
"checkplease_8180",
"checkplease_3761",
"checkplease_3751",
"checkplease_3847",
"checkplease_9407",
"checkplease_3472",
"checkplease_9212",
"checkplease_3764",
"checkplease_3741",
"checkplease_8187",
"checkplease_9408",
"checkplease_10",
"checkplease_3739",
"checkplease_3729",
"checkplease_9209",
"checkplease_8964",
"checkplease_9427",
"checkplease_91",
"checkplease_108"
],
"tags": [
"checkplease_8957",
"checkplease_8574",
"checkplease_8776",
"checkplease_9071",
"checkplease_8508",
"checkplease_9423",
"checkplease_8633",
"checkplease_8584",
"checkplease_9411",
"checkplease_9175",
"checkplease_9157",
"checkplease_9419",
"checkplease_9410",
"checkplease_8676",
"checkplease_8602",
"checkplease_8865",
"checkplease_9417",
"checkplease_9242",
"checkplease_8972",
"checkplease_9162",
"checkplease_8566",
"checkplease_9245",
"checkplease_8794",
"checkplease_9420",
"checkplease_9412",
"checkplease_9415",
"checkplease_9424",
"checkplease_8661",
"checkplease_9409",
"checkplease_9416",
"checkplease_8509",
"checkplease_9414",
"checkplease_9426",
"checkplease_9425",
"checkplease_8556",
"checkplease_9422",
"checkplease_8518",
"checkplease_8568",
"checkplease_9413",
"checkplease_9421",
"checkplease_9254",
"checkplease_9033",
"checkplease_9418"
],
"featImg": "checkplease_23410",
"label": "checkplease_9339"
},
"checkplease_23386": {
"type": "posts",
"id": "checkplease_23386",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23386",
"score": null,
"sort": [
1740713141000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-gumbo-social-the-bungalow-kitchen-pomet",
"title": "Check, Please! Bay Area reviews: Gumbo Social, The Bungalow Kitchen, Pomet",
"publishDate": 1740713141,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Gumbo Social, The Bungalow Kitchen, Pomet | KQED",
"labelTerm": {},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 16, airs Thursday, February 27, 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\">First up, \u003cstrong>Gumbo Social\u003c/strong> in San Francisco’s Bayview neighborhood brings soulful comfort food to the table with a creative, ever-changing menu. Crowd favorites include dirty gumbo fries loaded with bold flavors, their hearty and satisfying gumbo ya-ya, and scrumptious shrimp po’boys served with tangy coleslaw. Next, \u003cstrong>The Bungalow Kitchen\u003c/strong> by Michael Mina in Tiburon pairs stunning waterfront views with a decadent menu including oak-grilled branzino, lobster pot pie, and crème brûlée French toast that seamlessly complements the restaurant’s charming ambiance. Finally, \u003cstrong>Pomet\u003c/strong>, located on Oakland’s Piedmont Avenue, offers a fresh take on farm-to-table dining with inventive, seasonal offerings. Diners are treated to Hokkaido milk bread rolls, “ugly” mushroom-filled pasta, and char siu short rib, each dish crafted with local ingredients and infused with global inspiration.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23389\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23389 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Sarah Oh, George Andrews and Leslie Griffin Robertson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.gumbosocial.com/\">\u003cstrong>Gumbo Social\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bungalowkitchen.com/\">\u003cstrong>The Bungalow Kitchen\u003c/strong> (Tiburon)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://pomet-oakland.com/\">\u003cstrong>Pomet\u003c/strong> (Oakland)\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-23390\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-800x1067.png\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-800x1067.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-1020x1360.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines.png 1536w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://villamariawines.com/\">\u003cspan style=\"color: #339966\">\u003cb>Villa Maria 2024 “Private Bin” Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Marlborough, New Zealand $17\u003c/em>\u003cbr>\nCrack open a bottle of this youthfully fresh white and be transported to New Zealand. Sauvignon blanc — the famed grape of the island nation — expresses juicy citrus notes with a touch of herbal complexity in Villa Maria’s delicious “Private Bin” wine. Blending grapes from myriad vineyards stretching across the South Island’s Marlborough region, the “Private Bin” sauvignon blanc comes alive in the glass, overflowing with aromas of passionfruit and lemon-lime brightness. A vinous ray of sunshine.\u003c/p>\n\u003cp>\u003ca href=\"https://pasqua.it/wines/11-minutes/\">\u003cspan style=\"color: #339966\">\u003cstrong>Pasqua 2023 “11 Minutes” Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Trevenezie IGT, Italy $20\u003cbr>\n\u003c/em>Pasqua Wines is a historic Veronese family producer founded in 1925. This beautiful bottle of pink looks modern and classic with packaging that will impress. Yet it’s the wine inside that is the real star. Made with grapes such as corvina, syrah, and carmenère, the name “11 Minutes” refers to the amount of time the skins of the red grapes have in contact with the pressed grape juice, which imbues a hint of pink color and red berry character. Floral, juicy, and spicy, it’s a unique rosé to explore and enjoy all year long.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp> \u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"106\" data-end=\"125\">Leslie Sbrocco:\u003c/strong> American soul food in San Francisco…\u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"167\" data-end=\"196\">Leslie Griffin Robertson:\u003c/strong> They call you, and you just have to come.\u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"241\" data-end=\"260\">Leslie Sbrocco:\u003c/strong> …Bohemian brunch with a view in Tiburon.\u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"306\" data-end=\"325\">George Andrews:\u003c/strong> You feel like you’ve left the spa and you’re on vacation.\u003cbr>\n\u003cbr data-start=\"383\" data-end=\"386\">\u003cstrong data-start=\"386\" data-end=\"405\">Leslie Sbrocco:\u003c/strong> …and farm-to-table fare in Oakland.\u003cbr>\n\u003cbr data-start=\"443\" data-end=\"446\">\u003cstrong data-start=\"446\" data-end=\"459\">Sarah Oh:\u003c/strong> It is truly seasonal.\u003cbr>\n\u003cbr data-start=\"481\" data-end=\"484\">\u003cstrong data-start=\"484\" data-end=\"503\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"518\" data-end=\"544\">Check, Please! Bay Area.\u003c/em> Seems to me like you should be eating that with your hands.\u003cbr>\n\u003cbr data-start=\"604\" data-end=\"607\">\u003cstrong data-start=\"607\" data-end=\"626\">George Andrews:\u003c/strong> I haven’t tried yet.\u003cbr>\n\u003cbr data-start=\"647\" data-end=\"650\">\u003cstrong data-start=\"650\" data-end=\"669\">Leslie Sbrocco:\u003c/strong> [Laughs] No, no, no. [Laughs]\u003c/p>\n\u003cp data-start=\"703\" data-end=\"990\">Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"738\" data-end=\"764\">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.\u003c/p>\n\u003cp data-start=\"992\" data-end=\"1576\">Joining me at the \u003cem data-start=\"1010\" data-end=\"1026\">Check, Please!\u003c/em> table today are program manager \u003cstrong data-start=\"1059\" data-end=\"1071\">Sarah Oh\u003c/strong>, business communications advisor \u003cstrong data-start=\"1105\" data-end=\"1133\">Leslie Griffin Robertson\u003c/strong>, and marketing strategist \u003cstrong data-start=\"1160\" data-end=\"1178\">George Andrews\u003c/strong>. Welcome, everyone. Are you excited to be here?\u003cbr>\n\u003cbr data-start=\"1226\" data-end=\"1229\">\u003cstrong data-start=\"1229\" data-end=\"1248\">George Andrews:\u003c/strong> So happy to be here.\u003cbr>\n\u003cbr data-start=\"1269\" data-end=\"1272\">\u003cstrong data-start=\"1272\" data-end=\"1301\">Leslie Griffin Robertson:\u003c/strong> You bet. Yeah. Very excited.\u003cbr>\n\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1352\">Leslie Sbrocco:\u003c/strong> Leslie is letting the good times roll with her pick. It’s a soul food spot featuring a rotating menu of Southern-style gumbo with a California twist. Located in San Francisco’s Bayview neighborhood, it’s \u003cstrong data-start=\"1557\" data-end=\"1573\">Gumbo Social\u003c/strong>.\u003c/p>\n\u003cp data-start=\"1578\" data-end=\"1595\">[music playing]\u003c/p>\n\u003cp data-start=\"1597\" data-end=\"1760\">\u003cstrong data-start=\"1597\" data-end=\"1605\">Man:\u003c/strong> I don’t think I’ve ever had gumbo like this before.\u003cbr>\n\u003cbr data-start=\"1657\" data-end=\"1660\">\u003cstrong data-start=\"1660\" data-end=\"1670\">Woman:\u003c/strong> It is so good. My eyes are rolling to the back of my head. Oh!\u003cbr>\n\u003cbr data-start=\"1733\" data-end=\"1736\">\u003cstrong data-start=\"1736\" data-end=\"1749\">Woman #2:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"1762\" data-end=\"1779\">[music playing]\u003c/p>\n\u003cp data-start=\"1781\" data-end=\"2122\">\u003cstrong data-start=\"1781\" data-end=\"1798\">Dontaye Ball:\u003c/strong> I firmly believe that gumbo should be America’s national dish. It is a dish that really encompasses multiple cultures. You have the African, you have the Cajun and Creole. There’s a lot of French influence, a touch of Spanish as well. So you have multiple cultures kind of binding together to create this incredible dish.\u003c/p>\n\u003cp data-start=\"2124\" data-end=\"2456\">We’re here at 5176 3rd Street out in Bayview. I wanted to use Gumbo Social as an opportunity to bring folks to this neighborhood, to see a different part of San Francisco that they normally don’t see. It’s a place where I’m from. It’s a place that I think deserves to have light shined on it in regards from a culinary standpoint.\u003c/p>\n\u003cp data-start=\"2458\" data-end=\"3187\">I’m heavily opinionated when it comes to gumbo. There’s some dos and don’ts. I firmly believe that a gumbo should always have okra in it.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">\u003cstrong data-start=\"2598\" data-end=\"2611\">Woman #3:\u003c/strong> Got the chicken in there, the okra. Like, the long pieces, not the chunks.\u003cbr>\n\u003cbr data-start=\"2686\" data-end=\"2689\">\u003cstrong data-start=\"2689\" data-end=\"2706\">Dontaye Ball:\u003c/strong> Sausage in there for sure.\u003cbr>\n\u003cbr data-start=\"2733\" data-end=\"2736\">\u003cstrong data-start=\"2736\" data-end=\"2749\">Woman #4:\u003c/strong> This is amazing.\u003cbr>\n\u003cbr data-start=\"2766\" data-end=\"2769\">\u003cstrong data-start=\"2769\" data-end=\"2786\">Dontaye Ball:\u003c/strong> We like to try to hit it middle of the road from the spice standpoint. We want to be able to tickle the palate a little bit but not be too spicy.\u003cbr>\n\u003cbr data-start=\"2932\" data-end=\"2935\">\u003cstrong data-start=\"2935\" data-end=\"2948\">Woman #5:\u003c/strong> Out of 10, what do you score it? 10 out of 10?\u003cbr>\n\u003cbr data-start=\"2995\" data-end=\"2998\">\u003cstrong data-start=\"2998\" data-end=\"3015\">Dontaye Ball:\u003c/strong> If you don’t want Mr. Gumbo to come to your house, please don’t put corn in your gumbo. It is against the law. Penal code 779825. I’ll come arrest you. Citizen’s arrest.\u003c/p>\n\u003cp data-start=\"3189\" data-end=\"3575\">One of the things we love to do at Gumbo Social is host a great party. And so we are bringing in folks to do a gumbo tasting.\u003cbr>\n\u003cbr data-start=\"3314\" data-end=\"3317\">\u003cstrong data-start=\"3317\" data-end=\"3330\">Woman #6:\u003c/strong> I’m here to eat.\u003cbr>\n\u003cbr data-start=\"3347\" data-end=\"3350\">\u003cstrong data-start=\"3350\" data-end=\"3363\">Woman #7:\u003c/strong> We have a pork gumbo with fried chicharrón on top.\u003cbr>\n\u003cbr data-start=\"3414\" data-end=\"3417\">\u003cstrong data-start=\"3417\" data-end=\"3434\">Dontaye Ball:\u003c/strong> The new one, the gumbo z’herbes.\u003cbr>\n\u003cbr data-start=\"3467\" data-end=\"3470\">\u003cstrong data-start=\"3470\" data-end=\"3478\">Man:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"3484\" data-end=\"3487\">\u003cstrong data-start=\"3487\" data-end=\"3504\">Dontaye Ball:\u003c/strong> And then folks actually get to vote on what their favorite gumbo is.\u003c/p>\n\u003cp data-start=\"3577\" data-end=\"4069\">My mom, she’s the person that really taught me how to cook. She’s always kind of coming through, spot-checking the gumbo, making sure that the seasonings are on par.\u003cbr>\n\u003cbr data-start=\"3742\" data-end=\"3745\">\u003cstrong data-start=\"3745\" data-end=\"3758\">Woman #3:\u003c/strong> Now, this is gumbo.\u003cbr>\n\u003cbr data-start=\"3778\" data-end=\"3781\">\u003cstrong data-start=\"3781\" data-end=\"3798\">Dontaye Ball:\u003c/strong> And then just helping me push the boundaries of the food. One of the things that we focus on is being really versatile. So we do events, catering. Farmers markets are like a really great home base for us.\u003cbr>\n\u003cbr data-start=\"4003\" data-end=\"4006\">\u003cstrong data-start=\"4006\" data-end=\"4017\">Man #2:\u003c/strong> Oh, yeah, so much.\u003cbr>\n\u003cbr data-start=\"4036\" data-end=\"4039\">\u003cstrong data-start=\"4039\" data-end=\"4056\">Dontaye Ball:\u003c/strong> Thank you.\u003c/p>\n\u003cp data-start=\"4071\" data-end=\"4189\">One of my favorite pieces is people who haven’t had gumbo in a long time, taste it, and then it’s kind of that look.\u003c/p>\n\u003cp data-start=\"4191\" data-end=\"4208\">[music playing]\u003c/p>\n\u003cp data-start=\"4210\" data-end=\"4493\">And then when they go back in… And usually the pinkie’s out when they’re going in, and so then you know you got something.\u003cbr>\n\u003cbr data-start=\"4334\" data-end=\"4337\">\u003cstrong data-start=\"4337\" data-end=\"4348\">Man #3:\u003c/strong> Mmm! Oh! Mm.\u003cbr>\n\u003cbr data-start=\"4361\" data-end=\"4364\">\u003cstrong data-start=\"4364\" data-end=\"4381\">Dontaye Ball:\u003c/strong> My goal is to get a bowl of gumbo in every household in America. That’s my goal.\u003cbr>\n\u003cbr data-start=\"4462\" data-end=\"4465\">\u003cstrong data-start=\"4465\" data-end=\"4478\">Woman #8:\u003c/strong> Get into it.\u003c/p>\n\u003cp data-start=\"4495\" data-end=\"6610\">\u003cstrong data-start=\"4495\" data-end=\"4514\">Leslie Sbrocco:\u003c/strong> So, now, Leslie, gumbo is pretty specific. Are you a gumbo lover because of traveling? Or just that you love the flavor?\u003cbr>\n\u003cbr data-start=\"4635\" data-end=\"4638\">\u003cstrong data-start=\"4638\" data-end=\"4667\">Leslie Griffin Robertson:\u003c/strong> I love the flavors, I love spice, I love things that, at their very best, take a couple days to really come into themselves. I get the classic gumbo—chicken and sausage and the holy trinity, which is celery, onion, and bell pepper, that just makes it this incredibly dense, rich bed of flavor.\u003cbr>\n\u003cbr data-start=\"4961\" data-end=\"4964\">\u003cstrong data-start=\"4964\" data-end=\"4983\">George Andrews:\u003c/strong> The gumbo was so fantastic. Savory and rich and herbaceous. A lot of thyme in there. Very generous on the chicken and the sliced sausage. The only thing I was missing was a little bit more okra, but I would have it any day of the week.\u003cbr>\n\u003cbr data-start=\"5219\" data-end=\"5222\">\u003cstrong data-start=\"5222\" data-end=\"5241\">Leslie Sbrocco:\u003c/strong> Now, are you an okra lover?\u003cbr>\n\u003cbr data-start=\"5269\" data-end=\"5272\">\u003cstrong data-start=\"5272\" data-end=\"5285\">Sarah Oh:\u003c/strong> I’m an okra lover. I didn’t have that thought though, when I had the gumbo. But I also loved it. It’s just spicy enough. And I loved the classic presentation of the rice. It was just, you know, like, very elegant, but no fuss. A mound of rice in the middle. I got the small and wished I had gotten a large.\u003cbr>\n\u003cbr data-start=\"5592\" data-end=\"5595\">\u003cstrong data-start=\"5595\" data-end=\"5624\">Leslie Griffin Robertson:\u003c/strong> They sell it in a quart size, and you can take it home. And I will say it freezes beautifully as well. Like, if you can’t get to Gumbo Social for your gumbo, you can actually pack it up and have it later.\u003cbr>\n\u003cbr data-start=\"5829\" data-end=\"5832\">\u003cstrong data-start=\"5832\" data-end=\"5851\">George Andrews:\u003c/strong> I wish it came in gallons.\u003cbr>\n\u003cbr data-start=\"5878\" data-end=\"5881\">[ Laughter ]\u003cbr>\n\u003cbr data-start=\"5893\" data-end=\"5896\">\u003cstrong data-start=\"5896\" data-end=\"5915\">Leslie Sbrocco:\u003c/strong> It was that good.\u003cbr>\n\u003cbr data-start=\"5933\" data-end=\"5936\">\u003cstrong data-start=\"5936\" data-end=\"5955\">George Andrews:\u003c/strong> It really was.\u003cbr>\n\u003cbr data-start=\"5970\" data-end=\"5973\">\u003cstrong data-start=\"5973\" data-end=\"6002\">Leslie Griffin Robertson:\u003c/strong> It really is. I usually get the shrimp po’boy on the side. That is just scrumptious. Very generous serving of shrimp. Delicious sauce. Comes on a nice soft roll. I’m a dunker, so kind of the perfect dunking situation with the gumbo. That may be heresy to some, I don’t know, but I think it’s delicious.\u003cbr>\n\u003cbr data-start=\"6305\" data-end=\"6308\">\u003cstrong data-start=\"6308\" data-end=\"6321\">Sarah Oh:\u003c/strong> I had to get the hoecake…\u003cbr>\n\u003cbr data-start=\"6349\" data-end=\"6352\">\u003cstrong data-start=\"6352\" data-end=\"6371\">Leslie Sbrocco:\u003c/strong> Oh, okay.\u003cbr>\n\u003cbr data-start=\"6381\" data-end=\"6384\">\u003cstrong data-start=\"6384\" data-end=\"6397\">Sarah Oh:\u003c/strong> …which was delicious to eat with the gumbo. I love anything that’s corn-based. It was a nice texture contrast. Usually I get a side like that and think I’ll just have a bite of it. I finished the whole thing.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"414\">\u003cstrong data-start=\"60\" data-end=\"79\">George Andrews:\u003c/strong> I had the vegan greens, which are both vegan and gluten-free, and it’s a really beautiful braise of kale, pinto beans and chickpeas, kidney beans, so you get a lot of different textures, as well as a lot of the spices that they have in the gumbo. But I wish it came in as large of a bowl as the gumbo. I could eat that all the time.\u003c/p>\n\u003cp data-start=\"416\" data-end=\"3253\">So every once in a while I get an email from Gumbo Social. And this one was the “siren song of the dirty fries,” which is something that’s, I gather, not always on the menu. And, oh, my goodness, you guys, they’re really good fries smothered in a cheese situation that is more than just cheese. I think maybe the configuration of it is a little bit secret. And despite having consumed a bowl of gumbo, an entire shrimp po’boy, then out come the dirty fries, and my husband and I went at those too.\u003cbr>\n\u003cbr data-start=\"913\" data-end=\"916\">\u003cstrong data-start=\"916\" data-end=\"935\">Leslie Sbrocco:\u003c/strong> You didn’t happen to be there for that hat trick, did you?\u003cbr>\n\u003cbr data-start=\"994\" data-end=\"997\">\u003cstrong data-start=\"997\" data-end=\"1016\">George Andrews:\u003c/strong> No, no. I missed that.\u003cbr>\n\u003cbr data-start=\"1039\" data-end=\"1042\">\u003cstrong data-start=\"1042\" data-end=\"1055\">Sarah Oh:\u003c/strong> What makes them siren fries? Is there something spicy?\u003cbr>\n\u003cbr data-start=\"1110\" data-end=\"1113\">\u003cstrong data-start=\"1113\" data-end=\"1142\">Leslie Griffin Robertson:\u003c/strong> Just that they call you and you just have to come.\u003cbr>\n\u003cbr data-start=\"1193\" data-end=\"1196\">\u003cstrong data-start=\"1196\" data-end=\"1209\">Sarah Oh:\u003c/strong> Oh, I see.\u003cbr>\n\u003cbr data-start=\"1220\" data-end=\"1223\">\u003cstrong data-start=\"1223\" data-end=\"1242\">Leslie Sbrocco:\u003c/strong> The siren song.\u003cbr>\n\u003cbr data-start=\"1258\" data-end=\"1261\">\u003cstrong data-start=\"1261\" data-end=\"1290\">Leslie Griffin Robertson:\u003c/strong> The way they were described in the email was like, “Come to me…”\u003cbr>\n\u003cbr data-start=\"1357\" data-end=\"1360\">\u003cstrong data-start=\"1360\" data-end=\"1379\">George Andrews:\u003c/strong> Pull you down into the ocean.\u003cbr>\n\u003cbr data-start=\"1409\" data-end=\"1412\">\u003cstrong data-start=\"1412\" data-end=\"1441\">Leslie Griffin Robertson:\u003c/strong> Yeah, exactly. And my husband and I agreed that they were worth the drive.\u003cbr>\n\u003cbr data-start=\"1516\" data-end=\"1519\">\u003cstrong data-start=\"1519\" data-end=\"1538\">Leslie Sbrocco:\u003c/strong> And did you have any dessert?\u003cbr>\n\u003cbr data-start=\"1568\" data-end=\"1571\">\u003cstrong data-start=\"1571\" data-end=\"1590\">George Andrews:\u003c/strong> I did take home a slice of lemon pound cake that was delicious.\u003cbr>\n\u003cbr data-start=\"1654\" data-end=\"1657\">\u003cstrong data-start=\"1657\" data-end=\"1676\">Leslie Sbrocco:\u003c/strong> Okay, you looked at me so funny. You looked at me like, “I did it. Yes, I did it.”\u003cbr>\n\u003cbr data-start=\"1759\" data-end=\"1762\">\u003cstrong data-start=\"1762\" data-end=\"1781\">George Andrews:\u003c/strong> I did. I did. And it had a really delicious, intense lemon flavor. You know, great icing, not too sweet, but beautifully soft pound cake.\u003cbr>\n\u003cbr data-start=\"1919\" data-end=\"1922\">\u003cstrong data-start=\"1922\" data-end=\"1951\">Leslie Griffin Robertson:\u003c/strong> I have not ever had the pound cake, but I must put in a word on the untraditional dessert of the Brussels sprouts, which are crispy fried with some apple. Oh! These things are phenomenal. If you’re a Brussels sprouts for dessert kind of person, which I’m really not.\u003cbr>\n\u003cbr data-start=\"2218\" data-end=\"2221\">\u003cstrong data-start=\"2221\" data-end=\"2240\">Leslie Sbrocco:\u003c/strong> I can’t tell you that I know a lot of those people.\u003cbr>\n\u003cbr data-start=\"2292\" data-end=\"2295\">\u003cstrong data-start=\"2295\" data-end=\"2324\">Leslie Griffin Robertson:\u003c/strong> Yeah. Me neither, so… But they are highly recommended. Absolutely delicious.\u003cbr>\n\u003cbr data-start=\"2403\" data-end=\"2406\">\u003cstrong data-start=\"2406\" data-end=\"2425\">Leslie Sbrocco:\u003c/strong> And this is a casual place, right?\u003cbr>\n\u003cbr data-start=\"2460\" data-end=\"2463\">\u003cstrong data-start=\"2463\" data-end=\"2482\">George Andrews:\u003c/strong> Yeah, very casual, very comfortable. They had good music on.\u003cbr>\n\u003cbr data-start=\"2543\" data-end=\"2546\">\u003cstrong data-start=\"2546\" data-end=\"2559\">Sarah Oh:\u003c/strong> Great art on the walls too. There’s some really nice iconic pictures of jazz artists and historic figures.\u003cbr>\n\u003cbr data-start=\"2666\" data-end=\"2669\">\u003cstrong data-start=\"2669\" data-end=\"2688\">Leslie Sbrocco:\u003c/strong> So did you get good value out of this place?\u003cbr>\n\u003cbr data-start=\"2733\" data-end=\"2736\">\u003cstrong data-start=\"2736\" data-end=\"2749\">Sarah Oh:\u003c/strong> Absolutely. Talk about a substantial, hearty, satisfying meal that is not going to impact your wallet.\u003cbr>\n\u003cbr data-start=\"2852\" data-end=\"2855\">\u003cstrong data-start=\"2855\" data-end=\"2874\">Leslie Sbrocco:\u003c/strong> And you’re gonna go back, George, and bring home more?\u003cbr>\n\u003cbr data-start=\"2929\" data-end=\"2932\">\u003cstrong data-start=\"2932\" data-end=\"2951\">George Andrews:\u003c/strong> I’m definitely going to hit up the farmers market. We’ll see, if I’m in the neighborhood again, though, I’m going to swing by.\u003cbr>\n\u003cbr data-start=\"3078\" data-end=\"3081\">\u003cstrong data-start=\"3081\" data-end=\"3100\">Leslie Sbrocco:\u003c/strong> Well, if you would like to try \u003cstrong data-start=\"3132\" data-end=\"3148\">Gumbo Social\u003c/strong>, it’s located on 3rd Street in San Francisco. The average tab per person without drinks is around $30.\u003c/p>\n\u003cp data-start=\"3255\" data-end=\"3521\">George’s favorite brunch spot is all about location, location, location. He spent many a Sunday there, sipping Pimm’s cups, lounging on the patio, and soaking up the stellar bay views. Commanding a prime spot on the docks of Tiburon, it’s \u003cstrong data-start=\"3494\" data-end=\"3518\">The Bungalow Kitchen\u003c/strong>.\u003c/p>\n\u003cp data-start=\"3523\" data-end=\"3540\">[music playing]\u003c/p>\n\u003cp data-start=\"3542\" data-end=\"3770\">\u003cstrong data-start=\"3542\" data-end=\"3562\">Daniela Vergara:\u003c/strong> \u003cem data-start=\"3563\" data-end=\"3585\">The Bungalow Kitchen\u003c/em> by Michael Mina. We want to feel like a clubhouse, you know. We want the community to come over, relax with us, indulge in our coastal Californian cuisine and wonderful sips as well.\u003c/p>\n\u003cp data-start=\"3772\" data-end=\"3789\">[music playing]\u003c/p>\n\u003cp data-start=\"3791\" data-end=\"4077\">Our brunch menu—it’s a two-course prix fixe. You have about 10 options for your appetizers and an equal amount for your entrées.\u003cbr>\n\u003cbr data-start=\"3919\" data-end=\"3922\">\u003cstrong data-start=\"3922\" data-end=\"3932\">Woman:\u003c/strong> Mmm!\u003cbr>\n\u003cbr data-start=\"3937\" data-end=\"3940\">\u003cstrong data-start=\"3940\" data-end=\"3960\">Daniela Vergara:\u003c/strong> We have an open-fire grill. It’s oak wood that we feed throughout the night to provide that flavor for our steaks.\u003c/p>\n\u003cp data-start=\"4079\" data-end=\"4096\">[music playing]\u003c/p>\n\u003cp data-start=\"4098\" data-end=\"5057\">We have an array of seafood. We have tuna, sea bass, branzino. We fly in fish from Japan. Our sushi chef, \u003cstrong data-start=\"4204\" data-end=\"4217\">Chef Yama\u003c/strong>, will call up the market in Japan and see whatever he can get as fresh as possible and arrive here overnight.\u003cbr>\n\u003cbr data-start=\"4327\" data-end=\"4330\">\u003cstrong data-start=\"4330\" data-end=\"4344\">Chef Yama:\u003c/strong> This rice I buy from Japan.\u003cbr>\n\u003cbr data-start=\"4372\" data-end=\"4375\">\u003cstrong data-start=\"4375\" data-end=\"4395\">Daniela Vergara:\u003c/strong> The lobster pot pie—it’s a Chef Mina classic dish. A domed puff pastry, and then we’ll crack it tableside, place it on the bottom, and then rebuild that lobster for you. We love to do that extra detail. We want to show the guests what we do in the kitchen, to say this is what we have and why and the story. And it’s just beautiful. I would say like a symphony just all working together, you know.\u003cbr>\n\u003cbr data-start=\"4793\" data-end=\"4796\">\u003cstrong data-start=\"4796\" data-end=\"4809\">Woman #2:\u003c/strong> Thank you so much.\u003cbr>\n\u003cbr data-start=\"4828\" data-end=\"4831\">\u003cstrong data-start=\"4831\" data-end=\"4851\">Daniela Vergara:\u003c/strong> We want to create an atmosphere where it’s relaxing. You get to just take a quick ferry ride over. You get the breeze. You get the warmth. As foggy as it may be in the city, it’s always sunny in Tiburon.\u003c/p>\n\u003cp data-start=\"5059\" data-end=\"5076\">[music playing]\u003c/p>\n\u003cp data-start=\"5078\" data-end=\"7015\">\u003cstrong data-start=\"5078\" data-end=\"5097\">Leslie Sbrocco:\u003c/strong> Now, George, you live in the city, right?\u003cbr>\n\u003cbr data-start=\"5139\" data-end=\"5142\">\u003cstrong data-start=\"5142\" data-end=\"5161\">George Andrews:\u003c/strong> I do.\u003cbr>\n\u003cbr data-start=\"5167\" data-end=\"5170\">\u003cstrong data-start=\"5170\" data-end=\"5189\">Leslie Sbrocco:\u003c/strong> So you get foggy sometimes. And is that why you’re so drawn to sunny Tiburon?\u003cbr>\n\u003cbr data-start=\"5267\" data-end=\"5270\">\u003cstrong data-start=\"5270\" data-end=\"5289\">George Andrews:\u003c/strong> It is. It’s like a mini vacation. And that’s why it’s so perfect to go for brunch. You get into your nice big easy chair on the patio. Everything’s kind of these muted coral and sage-green tones, and you just feel like you’ve left the spa and you’re on vacation and you’re ready to have a cocktail. So the first thing that I get is the Pimm’s cup. I love something that’s herby, I love something that’s gin-based, a little fizzy. But, you know, it’s not too potent, so you can have a few and you’re just relaxing. It’s like time has stopped.\u003cbr>\n\u003cbr data-start=\"5831\" data-end=\"5834\">\u003cstrong data-start=\"5834\" data-end=\"5853\">Leslie Sbrocco:\u003c/strong> All right, you got Pimm’s cup in hand. What is the first thing you order?\u003cbr>\n\u003cbr data-start=\"5927\" data-end=\"5930\">\u003cstrong data-start=\"5930\" data-end=\"5949\">George Andrews:\u003c/strong> The first thing that I like to order is the butter lettuce and hearts of palm salad. And it comes out on this big long tray, and you think that they’re bringing it to someone else because there’s no way this whole salad could be just for me. It’s velvety soft butter lettuce cups with Brokaw avocado and the sliced hearts of palm, segmented grapefruit. And it’s just a wonderfully refreshing way to start the meal.\u003cbr>\n\u003cbr data-start=\"6364\" data-end=\"6367\">\u003cstrong data-start=\"6367\" data-end=\"6380\">Sarah Oh:\u003c/strong> The theme for me at \u003cem data-start=\"6401\" data-end=\"6419\">Bungalow Kitchen\u003c/em> was, like, tableside appeal. Everything kind of has this big tableside presence.\u003cbr>\n\u003cbr data-start=\"6500\" data-end=\"6503\" data-is-only-node=\"\">\u003cstrong data-start=\"6503\" data-end=\"6511\">Man:\u003c/strong> So we have the sashimi-grade ahi tuna. There’s a quail egg on top with Maldon sea salt.\u003cbr>\n\u003cbr data-start=\"6599\" data-end=\"6602\">\u003cstrong data-start=\"6602\" data-end=\"6615\">Sarah Oh:\u003c/strong> I had the tuna tartare to start, which is visually so lovely. You have the Asian pear, the mint. There’s some sesame oil on there, chilies, all kind of chopped in these cute little piles, and someone tosses it tableside for you.\u003cbr>\n\u003cbr data-start=\"6844\" data-end=\"6847\">\u003cstrong data-start=\"6847\" data-end=\"6866\">Leslie Sbrocco:\u003c/strong> It’s breakfast and a show.\u003cbr>\n\u003cbr data-start=\"6893\" data-end=\"6896\">\u003cstrong data-start=\"6896\" data-end=\"6909\">Sarah Oh:\u003c/strong> Breakfast and a show.\u003cbr>\n\u003cbr data-start=\"6931\" data-end=\"6934\">\u003cstrong data-start=\"6934\" data-end=\"6942\">Man:\u003c/strong> And there we go. Michael Mina’s tuna tartare.\u003cbr>\n\u003cbr data-start=\"6988\" data-end=\"6991\">\u003cstrong data-start=\"6991\" data-end=\"7002\">Man #2:\u003c/strong> Wonderful.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"2403\">\u003cstrong data-start=\"60\" data-end=\"73\">Sarah Oh:\u003c/strong> We went for the lobster pot pie, which, talk about tableside appeal. It comes out in this beautiful copper pot with, you know, the flaky crust on top. The meat was succulent and tasty. The vegetables, what I really appreciated, tasted really fresh, like someone had just chopped them and threw them in. A slight acidity would have been nice to kind of cut through the cream, but the sauce was really rich, and it was delicious.\u003cbr>\n\u003cbr data-start=\"501\" data-end=\"504\">\u003cstrong data-start=\"504\" data-end=\"523\">Leslie Sbrocco:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"530\" data-end=\"533\">\u003cstrong data-start=\"533\" data-end=\"562\">Leslie Griffin Robertson:\u003c/strong> I had regrets. I saw it. We had already ordered, and then I saw that roll by, and I was like, “Oh, I missed a bet there,” because it truly is stunningly beautiful. But we did order an assortment of appetizers, and our very favorite one was the jalapeño lobster toasts.\u003cbr>\n\u003cbr data-start=\"831\" data-end=\"834\">\u003cstrong data-start=\"834\" data-end=\"853\">George Andrews:\u003c/strong> Yes!\u003cbr>\n\u003cbr data-start=\"858\" data-end=\"861\">\u003cstrong data-start=\"861\" data-end=\"890\">Leslie Griffin Robertson:\u003c/strong> They’re like a rolled-up kind of thing. It wasn’t—I was expecting something flat on a toast. And this was so much more than that and so much better than that. Delightful little bit of spice, but not too much. Just a really nice blend and balance.\u003cbr>\n\u003cbr data-start=\"1137\" data-end=\"1140\">\u003cstrong data-start=\"1140\" data-end=\"1159\">Leslie Sbrocco:\u003c/strong> And what other dishes did you have?\u003cbr>\n\u003cbr data-start=\"1195\" data-end=\"1198\">\u003cstrong data-start=\"1198\" data-end=\"1227\">Leslie Griffin Robertson:\u003c/strong> I had the eggs Benedict with smoked salmon. Also phenomenal. Standard Benedict in terms of English muffin and an egg and hollandaise sauce, but the addition of the smoked salmon was really nice, and it came with a side of crispy potatoes that was really, really good. I also had the steak frites, which is sort of a basic dish—it’s meat and potatoes—but this one was really special. It was a filet prepared absolutely perfectly, nice béarnaise sauce, good fries. We were super happy with it.\u003cbr>\n\u003cbr data-start=\"1719\" data-end=\"1722\">\u003cstrong data-start=\"1722\" data-end=\"1741\" data-is-only-node=\"\">George Andrews:\u003c/strong> Where I’ve been going lately is to the oak-grilled branzino. And this one comes out in a beautiful stoneware bowl on a bed of orzo with little baby French lentils and a nice piquant tomato sauce. Beautiful piece of branzino with the skin still a little bit crisp. But the flesh is so tender, and it’s just a dream to eat.\u003cbr>\n\u003cbr data-start=\"2063\" data-end=\"2066\">\u003cstrong data-start=\"2066\" data-end=\"2079\">Sarah Oh:\u003c/strong> I think the tip is, at \u003cem data-start=\"2103\" data-end=\"2121\">Bungalow Kitchen\u003c/em>, you go and you see everything…\u003cbr>\n\u003cbr data-start=\"2155\" data-end=\"2158\">\u003cstrong data-start=\"2158\" data-end=\"2187\">Leslie Griffin Robertson:\u003c/strong> Watch.\u003cbr>\n\u003cbr data-start=\"2194\" data-end=\"2197\">\u003cstrong data-start=\"2197\" data-end=\"2210\">Sarah Oh:\u003c/strong> …and then you go back a second time.\u003cbr>\n\u003cbr data-start=\"2249\" data-end=\"2252\">\u003cstrong data-start=\"2252\" data-end=\"2281\">Leslie Griffin Robertson:\u003c/strong> Yep.\u003cbr>\n\u003cbr data-start=\"2286\" data-end=\"2289\">\u003cstrong data-start=\"2289\" data-end=\"2302\">Sarah Oh:\u003c/strong> We were tempted by the oyster shooters that were going by. Again, just, you know, couldn’t say no.\u003c/p>\n\u003cp data-start=\"2405\" data-end=\"2419\">[ Laughter ]\u003c/p>\n\u003cp data-start=\"2421\" data-end=\"3926\">\u003cstrong data-start=\"2421\" data-end=\"2429\">Man:\u003c/strong> This is the way you do it.\u003cbr>\n\u003cbr data-start=\"2456\" data-end=\"2459\">\u003cstrong data-start=\"2459\" data-end=\"2469\">Woman:\u003c/strong> Here we go. Whoo-hoo!\u003cbr>\n\u003cbr data-start=\"2491\" data-end=\"2494\">\u003cstrong data-start=\"2494\" data-end=\"2507\">Sarah Oh:\u003c/strong> And I also had a Bloody Mary, which had the same kind of tomato-based spicy mix that was part of the oyster shooter.\u003cbr>\n\u003cbr data-start=\"2624\" data-end=\"2627\">\u003cstrong data-start=\"2627\" data-end=\"2656\">Leslie Griffin Robertson:\u003c/strong> For dessert, I had the espresso martini, which I cannot recommend highly enough. Not groundbreaking in terms of, like, special adds or anything, but in terms of just being well prepared, it was perfection.\u003cbr>\n\u003cbr data-start=\"2862\" data-end=\"2865\">\u003cstrong data-start=\"2865\" data-end=\"2878\">Sarah Oh:\u003c/strong> We shared the crème brûlée French toast, which to me tasted like dessert. It had the sweet inside. I didn’t get too much of a crème brûlée taste, but it was still delicious and sweet and decadent.\u003cbr>\n\u003cbr data-start=\"3075\" data-end=\"3078\">\u003cstrong data-start=\"3078\" data-end=\"3097\">Leslie Sbrocco:\u003c/strong> Absolutely. And how was the service?\u003cbr>\n\u003cbr data-start=\"3134\" data-end=\"3137\">\u003cstrong data-start=\"3137\" data-end=\"3166\">Leslie Griffin Robertson:\u003c/strong> Oh, the service was spectacular. Like you said, there was so much tableside action, and they were very, very attentive. Overall, yeah, no complaints on service at all. It was really nicely done.\u003cbr>\n\u003cbr data-start=\"3361\" data-end=\"3364\">\u003cstrong data-start=\"3364\" data-end=\"3383\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> And you feel like this is an every Sunday if you can.\u003cbr>\n\u003cbr data-start=\"3437\" data-end=\"3440\">\u003cstrong data-start=\"3440\" data-end=\"3459\">George Andrews:\u003c/strong> I don’t go every Sunday, although I wish that I could. But, yeah, it’s more of like a once-a-month place, you know, when the fog is getting me down. Just hop across the bridge and, you know, have—\u003cbr>\n\u003cbr data-start=\"3656\" data-end=\"3659\">\u003cstrong data-start=\"3659\" data-end=\"3678\">Leslie Sbrocco:\u003c/strong> And treat yourself.\u003cbr>\n\u003cbr data-start=\"3698\" data-end=\"3701\">\u003cstrong data-start=\"3701\" data-end=\"3720\">George Andrews:\u003c/strong> Yeah, exactly.\u003cbr>\n\u003cbr data-start=\"3735\" data-end=\"3738\">\u003cstrong data-start=\"3738\" data-end=\"3757\">Leslie Sbrocco:\u003c/strong> All right, well, if you would like to try \u003cem data-start=\"3800\" data-end=\"3822\">The Bungalow Kitchen\u003c/em>, it’s located on Main Street in Tiburon. And the average tab per person without drinks is around $85.\u003c/p>\n\u003cp data-start=\"3928\" data-end=\"4182\">Sarah’s favorite restaurant offers the quintessential farm-to-table experience. The new California menu is driven by whatever’s in season at the owner’s orchards along with other family-owned farms. Located on Oakland’s Piedmont Avenue, it’s \u003cstrong data-start=\"4170\" data-end=\"4179\">Pomet\u003c/strong>.\u003c/p>\n\u003cp data-start=\"4184\" data-end=\"4201\">[music playing]\u003c/p>\n\u003cp data-start=\"4203\" data-end=\"4642\">\u003cstrong data-start=\"4203\" data-end=\"4221\">Aomboon Deasy:\u003c/strong> Ooh, now the best part, right? \u003cem data-start=\"4253\" data-end=\"4260\">Pomet\u003c/em> is the truest definition of “farm to table” when it comes to California cuisine. We have access to some of the best ingredients and some of the most unique flavors. A mustard-miso dressing, avocados. I chose the name \u003cem data-start=\"4478\" data-end=\"4485\">Pomet\u003c/em> because it means “orchard” in an old Roman language. It also stems from the word of “pomology,” which is the study and cultivation of fruit and nut trees.\u003c/p>\n\u003cp data-start=\"4644\" data-end=\"4943\">\u003cem data-start=\"4644\" data-end=\"4651\">Pomet\u003c/em> wouldn’t be here without Kalayada and James, my parents, who started the farm \u003cstrong data-start=\"4730\" data-end=\"4748\">K & J Orchards\u003c/strong>. Nectarines, peaches, cherries, persimmons. We get to highlight what we grow, and the kitchen gets to make even look more beautiful and taste even better than it really is in its natural form.\u003c/p>\n\u003cp data-start=\"4945\" data-end=\"4962\">[music playing]\u003c/p>\n\u003cp data-start=\"4964\" data-end=\"5566\">The recipes are a culmination of the collaboration of the chef and the kitchen staff and also a little bit of input from me.\u003cbr>\n\u003cbr data-start=\"5088\" data-end=\"5091\">\u003cstrong data-start=\"5091\" data-end=\"5099\">Man:\u003c/strong> That is really good.\u003cbr>\n\u003cbr data-start=\"5120\" data-end=\"5123\">\u003cstrong data-start=\"5123\" data-end=\"5141\">Aomboon Deasy:\u003c/strong> They are dishes that we remember growing up and what our parents, our grandparents used to cook, and influence of many cultures. The wood that we use to cook our food here is mostly all fruit wood. It brings a little bit of that earthiness to each of the plates. In a way, the tree is the full circle of life. We harvest the fruit from it, but then we use the rest of it to cook the food that is presented here at \u003cem data-start=\"5556\" data-end=\"5563\">Pomet\u003c/em>.\u003c/p>\n\u003cp data-start=\"5568\" data-end=\"5965\">One of the things that \u003cem data-start=\"5591\" data-end=\"5598\">Pomet\u003c/em> does is, at the end of every meal, they get to have a piece of fruit for them to experience like they just walked out of the orchard, to really enjoy as their last bite as they say thank you, and we say thank you to them. Their faces when they try something and they’re just mesmerized by the taste and the freshness, brings me joy that we’ve done something right.\u003c/p>\n\u003cp data-start=\"5967\" data-end=\"7197\">\u003cstrong data-start=\"5967\" data-end=\"5986\">Leslie Sbrocco:\u003c/strong> All right, Sarah, you know the phrase “farm to table” is so overused sometimes. I mean, this really is about “orchard to table.” This is—this is the real deal, isn’t it?\u003cbr>\n\u003cbr data-start=\"6156\" data-end=\"6159\">\u003cstrong data-start=\"6159\" data-end=\"6172\">Sarah Oh:\u003c/strong> That’s the perfect way of putting it. When you look at the menu, what I love is they’ll feature the farms’ names. It’s something that it’s so subtle and small, but it makes a really big difference, I think, in understanding where the food comes from.\u003cbr>\n\u003cbr data-start=\"6423\" data-end=\"6426\">\u003cstrong data-start=\"6426\" data-end=\"6445\">Leslie Sbrocco:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"6452\" data-end=\"6455\">\u003cstrong data-start=\"6455\" data-end=\"6468\">Sarah Oh:\u003c/strong> I always start with the seasonal salad. It is truly seasonal, so it will depend on what fruits are in season. I went recently and I got little gem lettuces with peaches and just a really light vinaigrette that doesn’t overpower the fruit or the lettuces. You can even taste the sweetness of the lettuce.\u003cbr>\n\u003cbr data-start=\"6772\" data-end=\"6775\">\u003cstrong data-start=\"6775\" data-end=\"6794\">George Andrews:\u003c/strong> One of the best starters for me was the smashed cucumber salad. And the cucumbers are all sliced in different directions, so you kind of get some different textures, right? But they’re sitting in a soy milk and sesame broth, and it’s all topped with a little bit of chili oil. So I found myself trying to push away my tablemates.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"5624\">\u003cstrong data-start=\"60\" data-end=\"79\">Leslie Sbrocco:\u003c/strong> Right. You wanted all the cucumbers to yourself.\u003cbr>\n\u003cbr data-start=\"128\" data-end=\"131\">\u003cstrong data-start=\"131\" data-end=\"150\">George Andrews:\u003c/strong> I wanted them all to myself.\u003cbr>\n\u003cbr data-start=\"179\" data-end=\"182\">\u003cstrong data-start=\"182\" data-end=\"201\">Leslie Sbrocco:\u003c/strong> [Laughs] What about you, Leslie?\u003cbr>\n\u003cbr data-start=\"234\" data-end=\"237\">\u003cstrong data-start=\"237\" data-end=\"266\">Leslie Griffin Robertson:\u003c/strong> Every single dish had something jazzy going on, something creative. We had the crispy duck appetizer, and we also had the duck entrée. They were very different. The appetizer was kind of a little explosion of flavors. We’re kind of like knocking each other’s forks out of the way.\u003cbr>\n\u003cbr data-start=\"547\" data-end=\"550\">\u003cstrong data-start=\"550\" data-end=\"569\">George Andrews:\u003c/strong> So we also had the duck appetizer, and it came with a crisp little apple slaw with it. And the sauce was kind of a pomegranate and gochujang glaze. Perfectly crisp. My tablemate, other than myself and my fiancé, we were a table of three, is vegetarian, so I only had to share with one person.\u003cbr>\n\u003cbr data-start=\"862\" data-end=\"865\">\u003cstrong data-start=\"865\" data-end=\"884\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003cbr>\n\u003cbr data-start=\"893\" data-end=\"896\">\u003cstrong data-start=\"896\" data-end=\"915\">George Andrews:\u003c/strong> I was also celebrating my birthday, so I got to—yeah, I got to kind of pull rank a little bit on whichever dishes that I wanted.\u003cbr>\n\u003cbr data-start=\"1044\" data-end=\"1047\">\u003cstrong data-start=\"1047\" data-end=\"1060\">Sarah Oh:\u003c/strong> This is more of a side, but I love the rolls. They have these Hokkaido milk bread rolls. So fluffy. Nice chew when you bite into it, and they serve it with this incredible butter. One time I finished the rolls and there was leftover butter and I asked the waiter if I could take the butter home, it was that good. It’s very velvety and soft, and it’s great for sopping up those juices from the cucumber or other appetizers.\u003cbr>\n\u003cbr data-start=\"1484\" data-end=\"1487\">\u003cstrong data-start=\"1487\" data-end=\"1506\">George Andrews:\u003c/strong> We did all starters, actually. So the graffiti eggplant dip was so fabulous. Perfectly smooth, rich, kind of like a mapo mushroom sauce over the top. A wonderful cool cream on the side, with semolina crackers, which were kind of like big, long shards—looked like broken glass but made of semolina. We were all fighting over that one as well.\u003cbr>\n\u003cbr data-start=\"1848\" data-end=\"1851\">\u003cstrong data-start=\"1851\" data-end=\"1870\">Leslie Sbrocco:\u003c/strong> It was a battle, I’m guessing.\u003cbr>\n\u003cbr data-start=\"1901\" data-end=\"1904\">\u003cstrong data-start=\"1904\" data-end=\"1933\">Leslie Griffin Robertson:\u003c/strong> It was perfection. Every single mouthful at that place, no matter what we ordered, was outstanding.\u003cbr>\n\u003cbr data-start=\"2033\" data-end=\"2036\">\u003cstrong data-start=\"2036\" data-end=\"2049\">Sarah Oh:\u003c/strong> I forget that it’s a starter. I always think of it as a main dish because it’s so substantial.\u003cbr>\n\u003cbr data-start=\"2144\" data-end=\"2147\">\u003cstrong data-start=\"2147\" data-end=\"2166\">George Andrews:\u003c/strong> Another star for us was the ugly mushroom pasta. A symphony of mushrooms, right?\u003cbr>\n\u003cbr data-start=\"2247\" data-end=\"2250\">\u003cstrong data-start=\"2250\" data-end=\"2269\">Leslie Sbrocco:\u003c/strong> And all ugly.\u003cbr>\n\u003cbr data-start=\"2283\" data-end=\"2286\">\u003cstrong data-start=\"2286\" data-end=\"2305\">George Andrews:\u003c/strong> Well, I would say beautiful.\u003cbr>\n\u003cbr data-start=\"2334\" data-end=\"2337\">\u003cstrong data-start=\"2337\" data-end=\"2366\">Leslie Griffin Robertson:\u003c/strong> I thought it was gorgeous.\u003cbr>\n\u003cbr data-start=\"2393\" data-end=\"2396\">\u003cstrong data-start=\"2396\" data-end=\"2409\">Sarah Oh:\u003c/strong> Spectacular, though.\u003cbr>\n\u003cbr data-start=\"2430\" data-end=\"2433\">\u003cstrong data-start=\"2433\" data-end=\"2452\">George Andrews:\u003c/strong> And then once you kind of get below that layer, you have these little boats of pasta filled with even more mushroom, luscious sauce underneath. It was a dream.\u003cbr>\n\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2634\">Leslie Sbrocco:\u003c/strong> And you’re agreeing.\u003cbr>\n\u003cbr data-start=\"2655\" data-end=\"2658\">\u003cstrong data-start=\"2658\" data-end=\"2687\">Leslie Griffin Robertson:\u003c/strong> Oh, that’s the dish that we will all really remember. Everything at this restaurant was special. We had the char siu pork, which was a pork belly. This was like silk in your mouth. Beautifully prepared, just the right amount of seasoning. And it came with this hot mustard, which was delicious.\u003cbr>\n\u003cbr data-start=\"2982\" data-end=\"2985\">\u003cstrong data-start=\"2985\" data-end=\"2998\">Sarah Oh:\u003c/strong> I had the salmon. The quality of the salmon is such that all they did was serve it with some stuffed peppers. Very fresh. And it was the perfect pairing of the sweetness from the peppers with the richness of the salmon. It’s super simple. Just a great fish.\u003cbr>\n\u003cbr data-start=\"3256\" data-end=\"3259\">\u003cstrong data-start=\"3259\" data-end=\"3278\">Leslie Sbrocco:\u003c/strong> And did you have anything to drink with this?\u003cbr>\n\u003cbr data-start=\"3324\" data-end=\"3327\">\u003cstrong data-start=\"3327\" data-end=\"3356\">Leslie Griffin Robertson:\u003c/strong> I did. I had the housemade rose geranium spritzer. I’m an herb gardener myself, so of course I had to try that, and it was perfect. Like, it did not beat you over the head with rose geranium. You had to get about halfway down the spritzer in order to get it, and then when it came, it was perfect.\u003cbr>\n\u003cbr data-start=\"3654\" data-end=\"3657\">\u003cstrong data-start=\"3657\" data-end=\"3676\">Leslie Sbrocco:\u003c/strong> Oh, nice.\u003cbr>\n\u003cbr data-start=\"3686\" data-end=\"3689\">\u003cstrong data-start=\"3689\" data-end=\"3708\">George Andrews:\u003c/strong> Well, is it too early to talk about dessert?\u003cbr>\n\u003cbr data-start=\"3753\" data-end=\"3756\">\u003cstrong data-start=\"3756\" data-end=\"3775\">Leslie Sbrocco:\u003c/strong> It never is. No.\u003cbr>\n\u003cbr data-start=\"3792\" data-end=\"3795\">\u003cstrong data-start=\"3795\" data-end=\"3814\">George Andrews:\u003c/strong> So if I could go back and just have this peach galette, I would, and it would be the only thing that I ate for the rest of my life. It was a beautiful mound of peaches sitting atop a very crisp puff pastry, beautifully pleated and studded with sanding sugar so it’s extra crisp. And then sitting above is the real star that makes it so amazing, which is the yogurt semifreddo. And as soon as it touches your tongue, it just dissipates completely. But it brought it all together.\u003cbr>\n\u003cbr data-start=\"4293\" data-end=\"4296\">\u003cstrong data-start=\"4296\" data-end=\"4325\">Leslie Griffin Robertson:\u003c/strong> I got to put in a word for the chocolate cake. OMG, you guys. Texturally, it was almost like a cross between pudding and cake. Not too sweet. Perfectly balanced flavors and five people going at it with spoons.\u003cbr>\n\u003cbr data-start=\"4535\" data-end=\"4538\">\u003cstrong data-start=\"4538\" data-end=\"4557\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003cbr>\n\u003cbr data-start=\"4566\" data-end=\"4569\">\u003cstrong data-start=\"4569\" data-end=\"4598\">Leslie Griffin Robertson:\u003c/strong> It was—it was perfection.\u003cbr>\n\u003cbr data-start=\"4624\" data-end=\"4627\">\u003cstrong data-start=\"4627\" data-end=\"4646\">Leslie Sbrocco:\u003c/strong> And how was the service?\u003cbr>\n\u003cbr data-start=\"4671\" data-end=\"4674\">\u003cstrong data-start=\"4674\" data-end=\"4703\">Leslie Griffin Robertson:\u003c/strong> I can’t put enough emphasis on the service, too, because we were seated in the outside area. So there were heaters to make sure we were warm. And sometimes when you get seated outside, you get forgotten a little bit. Not at this place.\u003cbr>\n\u003cbr data-start=\"4939\" data-end=\"4942\">\u003cstrong data-start=\"4942\" data-end=\"4961\">Leslie Sbrocco:\u003c/strong> You agree?\u003cbr>\n\u003cbr data-start=\"4972\" data-end=\"4975\">\u003cstrong data-start=\"4975\" data-end=\"4994\">George Andrews:\u003c/strong> I definitely agree. I will be going back next year for my birthday and probably a number of times in between.\u003cbr>\n\u003cbr data-start=\"5104\" data-end=\"5107\">\u003cstrong data-start=\"5107\" data-end=\"5136\">Leslie Griffin Robertson:\u003c/strong> My husband has already asked for it for his birthday next year, so it’s gonna become a birthday destination.\u003cbr>\n\u003cbr data-start=\"5245\" data-end=\"5248\">\u003cstrong data-start=\"5248\" data-end=\"5267\">Leslie Sbrocco:\u003c/strong> I would say that’s high praise.\u003cbr>\n\u003cbr data-start=\"5299\" data-end=\"5302\">\u003cstrong data-start=\"5302\" data-end=\"5315\">Sarah Oh:\u003c/strong> That’s what I like. You know, you can go for your birthday, you can go for a Friday night meal. And it really does have this cozy, inviting feel.\u003cbr>\n\u003cbr data-start=\"5461\" data-end=\"5464\">\u003cstrong data-start=\"5464\" data-end=\"5483\">Leslie Sbrocco:\u003c/strong> If you would like to try \u003cem data-start=\"5509\" data-end=\"5516\">Pomet\u003c/em>, it’s located on Piedmont Avenue in Oakland, and the average tab per person without drinks is around $80.\u003c/p>\n\u003cp data-start=\"5626\" data-end=\"5744\">Looking for more Bay Area bites you’ve just got to try? Check out \u003cem data-start=\"5692\" data-end=\"5710\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp data-start=\"5746\" data-end=\"6081\">I have to thank my incredibly articulate guests on this week’s show—Sarah Oh, who appreciates the farm-driven menu at \u003cem data-start=\"5864\" data-end=\"5871\">Pomet\u003c/em> in Oakland; Leslie Griffin Robertson, who always takes home an extra bowl from \u003cem data-start=\"5951\" data-end=\"5965\">Gumbo Social\u003c/em> in San Francisco; and George Andrews, who pairs his branzino with bay views at \u003cem data-start=\"6045\" data-end=\"6067\">The Bungalow Kitchen\u003c/em> in Tiburon.\u003c/p>\n\u003cp data-start=\"6083\" data-end=\"6427\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"6174\" data-end=\"6200\">Check, Please! Bay Area.\u003c/em> I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you.\u003cbr>\n\u003cbr data-start=\"6270\" data-end=\"6273\">\u003cstrong data-start=\"6273\" data-end=\"6286\">Sarah Oh:\u003c/strong> Cheers.\u003cbr>\n\u003cbr data-start=\"6294\" data-end=\"6297\">\u003cstrong data-start=\"6297\" data-end=\"6316\">George Andrews:\u003c/strong> Cheers.\u003cbr>\n\u003cbr data-start=\"6324\" data-end=\"6327\">\u003cstrong data-start=\"6327\" data-end=\"6346\">Leslie Sbrocco:\u003c/strong> Did you have fun?\u003cbr>\n\u003cbr data-start=\"6364\" data-end=\"6367\">\u003cstrong data-start=\"6367\" data-end=\"6386\">George Andrews:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"6392\" data-end=\"6395\">\u003cstrong data-start=\"6395\" data-end=\"6414\">Leslie Sbrocco:\u003c/strong> Yes! Whee!\u003c/p>\n\u003cp data-start=\"6429\" data-end=\"6457\">[Indistinct conversations]\u003c/p>\n\u003cp data-start=\"6459\" data-end=\"6956\">\u003cstrong data-start=\"6459\" data-end=\"6476\">Dontaye Ball:\u003c/strong> Me and gumbo are in a heavy marriage together. Her and I, we’ve been seeing each other for quite some time. [Laughs] The social piece I thought was really important because typically when you have gumbo, you’re having it with people you love and care about. So if you’re having a tough day, the gumbo should ease the tension of the conversation. I’ve never seen anyone have a fight when a bowl of gumbo is present. Only rough argument’s when, who’s gonna get the last crab leg?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"6958\" data-end=\"6972\">[ Laughter ]\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1740712711,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 9,
"wordCount": 5581
},
"headData": {
"title": "Check, Please! Bay Area reviews: Gumbo Social, The Bungalow Kitchen, Pomet | KQED",
"description": "Bay Area foodies review nourishing gumbo in San Francisco, chic plates with a view in Tiburon and inventive farm-to-table fare in Oakland.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area foodies review nourishing gumbo in San Francisco, chic plates with a view in Tiburon and inventive farm-to-table fare in Oakland.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Gumbo Social, The Bungalow Kitchen, Pomet",
"datePublished": "2025-02-27T19:25:41-08:00",
"dateModified": "2025-02-27T19:18:31-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"videoEmbed": "https://www.youtube.com/watch?v=P7_Xac_3fvg",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23386/check-please-bay-area-reviews-gumbo-social-the-bungalow-kitchen-pomet",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 16, airs Thursday, February 27, 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\">First up, \u003cstrong>Gumbo Social\u003c/strong> in San Francisco’s Bayview neighborhood brings soulful comfort food to the table with a creative, ever-changing menu. Crowd favorites include dirty gumbo fries loaded with bold flavors, their hearty and satisfying gumbo ya-ya, and scrumptious shrimp po’boys served with tangy coleslaw. Next, \u003cstrong>The Bungalow Kitchen\u003c/strong> by Michael Mina in Tiburon pairs stunning waterfront views with a decadent menu including oak-grilled branzino, lobster pot pie, and crème brûlée French toast that seamlessly complements the restaurant’s charming ambiance. Finally, \u003cstrong>Pomet\u003c/strong>, located on Oakland’s Piedmont Avenue, offers a fresh take on farm-to-table dining with inventive, seasonal offerings. Diners are treated to Hokkaido milk bread rolls, “ugly” mushroom-filled pasta, and char siu short rib, each dish crafted with local ingredients and infused with global inspiration.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23389\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23389 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Sarah Oh, George Andrews and Leslie Griffin Robertson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.gumbosocial.com/\">\u003cstrong>Gumbo Social\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bungalowkitchen.com/\">\u003cstrong>The Bungalow Kitchen\u003c/strong> (Tiburon)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://pomet-oakland.com/\">\u003cstrong>Pomet\u003c/strong> (Oakland)\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-23390\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-800x1067.png\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-800x1067.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-1020x1360.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1916_Wines.png 1536w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\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://villamariawines.com/\">\u003cspan style=\"color: #339966\">\u003cb>Villa Maria 2024 “Private Bin” Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Marlborough, New Zealand $17\u003c/em>\u003cbr>\nCrack open a bottle of this youthfully fresh white and be transported to New Zealand. Sauvignon blanc — the famed grape of the island nation — expresses juicy citrus notes with a touch of herbal complexity in Villa Maria’s delicious “Private Bin” wine. Blending grapes from myriad vineyards stretching across the South Island’s Marlborough region, the “Private Bin” sauvignon blanc comes alive in the glass, overflowing with aromas of passionfruit and lemon-lime brightness. A vinous ray of sunshine.\u003c/p>\n\u003cp>\u003ca href=\"https://pasqua.it/wines/11-minutes/\">\u003cspan style=\"color: #339966\">\u003cstrong>Pasqua 2023 “11 Minutes” Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Trevenezie IGT, Italy $20\u003cbr>\n\u003c/em>Pasqua Wines is a historic Veronese family producer founded in 1925. This beautiful bottle of pink looks modern and classic with packaging that will impress. Yet it’s the wine inside that is the real star. Made with grapes such as corvina, syrah, and carmenère, the name “11 Minutes” refers to the amount of time the skins of the red grapes have in contact with the pressed grape juice, which imbues a hint of pink color and red berry character. Floral, juicy, and spicy, it’s a unique rosé to explore and enjoy all year long.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp> \u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"106\" data-end=\"125\">Leslie Sbrocco:\u003c/strong> American soul food in San Francisco…\u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"167\" data-end=\"196\">Leslie Griffin Robertson:\u003c/strong> They call you, and you just have to come.\u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"241\" data-end=\"260\">Leslie Sbrocco:\u003c/strong> …Bohemian brunch with a view in Tiburon.\u003c/p>\n\u003cp data-start=\"106\" data-end=\"701\">\u003cstrong data-start=\"306\" data-end=\"325\">George Andrews:\u003c/strong> You feel like you’ve left the spa and you’re on vacation.\u003cbr>\n\u003cbr data-start=\"383\" data-end=\"386\">\u003cstrong data-start=\"386\" data-end=\"405\">Leslie Sbrocco:\u003c/strong> …and farm-to-table fare in Oakland.\u003cbr>\n\u003cbr data-start=\"443\" data-end=\"446\">\u003cstrong data-start=\"446\" data-end=\"459\">Sarah Oh:\u003c/strong> It is truly seasonal.\u003cbr>\n\u003cbr data-start=\"481\" data-end=\"484\">\u003cstrong data-start=\"484\" data-end=\"503\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"518\" data-end=\"544\">Check, Please! Bay Area.\u003c/em> Seems to me like you should be eating that with your hands.\u003cbr>\n\u003cbr data-start=\"604\" data-end=\"607\">\u003cstrong data-start=\"607\" data-end=\"626\">George Andrews:\u003c/strong> I haven’t tried yet.\u003cbr>\n\u003cbr data-start=\"647\" data-end=\"650\">\u003cstrong data-start=\"650\" data-end=\"669\">Leslie Sbrocco:\u003c/strong> [Laughs] No, no, no. [Laughs]\u003c/p>\n\u003cp data-start=\"703\" data-end=\"990\">Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"738\" data-end=\"764\">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.\u003c/p>\n\u003cp data-start=\"992\" data-end=\"1576\">Joining me at the \u003cem data-start=\"1010\" data-end=\"1026\">Check, Please!\u003c/em> table today are program manager \u003cstrong data-start=\"1059\" data-end=\"1071\">Sarah Oh\u003c/strong>, business communications advisor \u003cstrong data-start=\"1105\" data-end=\"1133\">Leslie Griffin Robertson\u003c/strong>, and marketing strategist \u003cstrong data-start=\"1160\" data-end=\"1178\">George Andrews\u003c/strong>. Welcome, everyone. Are you excited to be here?\u003cbr>\n\u003cbr data-start=\"1226\" data-end=\"1229\">\u003cstrong data-start=\"1229\" data-end=\"1248\">George Andrews:\u003c/strong> So happy to be here.\u003cbr>\n\u003cbr data-start=\"1269\" data-end=\"1272\">\u003cstrong data-start=\"1272\" data-end=\"1301\">Leslie Griffin Robertson:\u003c/strong> You bet. Yeah. Very excited.\u003cbr>\n\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1352\">Leslie Sbrocco:\u003c/strong> Leslie is letting the good times roll with her pick. It’s a soul food spot featuring a rotating menu of Southern-style gumbo with a California twist. Located in San Francisco’s Bayview neighborhood, it’s \u003cstrong data-start=\"1557\" data-end=\"1573\">Gumbo Social\u003c/strong>.\u003c/p>\n\u003cp data-start=\"1578\" data-end=\"1595\">[music playing]\u003c/p>\n\u003cp data-start=\"1597\" data-end=\"1760\">\u003cstrong data-start=\"1597\" data-end=\"1605\">Man:\u003c/strong> I don’t think I’ve ever had gumbo like this before.\u003cbr>\n\u003cbr data-start=\"1657\" data-end=\"1660\">\u003cstrong data-start=\"1660\" data-end=\"1670\">Woman:\u003c/strong> It is so good. My eyes are rolling to the back of my head. Oh!\u003cbr>\n\u003cbr data-start=\"1733\" data-end=\"1736\">\u003cstrong data-start=\"1736\" data-end=\"1749\">Woman #2:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"1762\" data-end=\"1779\">[music playing]\u003c/p>\n\u003cp data-start=\"1781\" data-end=\"2122\">\u003cstrong data-start=\"1781\" data-end=\"1798\">Dontaye Ball:\u003c/strong> I firmly believe that gumbo should be America’s national dish. It is a dish that really encompasses multiple cultures. You have the African, you have the Cajun and Creole. There’s a lot of French influence, a touch of Spanish as well. So you have multiple cultures kind of binding together to create this incredible dish.\u003c/p>\n\u003cp data-start=\"2124\" data-end=\"2456\">We’re here at 5176 3rd Street out in Bayview. I wanted to use Gumbo Social as an opportunity to bring folks to this neighborhood, to see a different part of San Francisco that they normally don’t see. It’s a place where I’m from. It’s a place that I think deserves to have light shined on it in regards from a culinary standpoint.\u003c/p>\n\u003cp data-start=\"2458\" data-end=\"3187\">I’m heavily opinionated when it comes to gumbo. There’s some dos and don’ts. I firmly believe that a gumbo should always have okra in it.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">\u003cstrong data-start=\"2598\" data-end=\"2611\">Woman #3:\u003c/strong> Got the chicken in there, the okra. Like, the long pieces, not the chunks.\u003cbr>\n\u003cbr data-start=\"2686\" data-end=\"2689\">\u003cstrong data-start=\"2689\" data-end=\"2706\">Dontaye Ball:\u003c/strong> Sausage in there for sure.\u003cbr>\n\u003cbr data-start=\"2733\" data-end=\"2736\">\u003cstrong data-start=\"2736\" data-end=\"2749\">Woman #4:\u003c/strong> This is amazing.\u003cbr>\n\u003cbr data-start=\"2766\" data-end=\"2769\">\u003cstrong data-start=\"2769\" data-end=\"2786\">Dontaye Ball:\u003c/strong> We like to try to hit it middle of the road from the spice standpoint. We want to be able to tickle the palate a little bit but not be too spicy.\u003cbr>\n\u003cbr data-start=\"2932\" data-end=\"2935\">\u003cstrong data-start=\"2935\" data-end=\"2948\">Woman #5:\u003c/strong> Out of 10, what do you score it? 10 out of 10?\u003cbr>\n\u003cbr data-start=\"2995\" data-end=\"2998\">\u003cstrong data-start=\"2998\" data-end=\"3015\">Dontaye Ball:\u003c/strong> If you don’t want Mr. Gumbo to come to your house, please don’t put corn in your gumbo. It is against the law. Penal code 779825. I’ll come arrest you. Citizen’s arrest.\u003c/p>\n\u003cp data-start=\"3189\" data-end=\"3575\">One of the things we love to do at Gumbo Social is host a great party. And so we are bringing in folks to do a gumbo tasting.\u003cbr>\n\u003cbr data-start=\"3314\" data-end=\"3317\">\u003cstrong data-start=\"3317\" data-end=\"3330\">Woman #6:\u003c/strong> I’m here to eat.\u003cbr>\n\u003cbr data-start=\"3347\" data-end=\"3350\">\u003cstrong data-start=\"3350\" data-end=\"3363\">Woman #7:\u003c/strong> We have a pork gumbo with fried chicharrón on top.\u003cbr>\n\u003cbr data-start=\"3414\" data-end=\"3417\">\u003cstrong data-start=\"3417\" data-end=\"3434\">Dontaye Ball:\u003c/strong> The new one, the gumbo z’herbes.\u003cbr>\n\u003cbr data-start=\"3467\" data-end=\"3470\">\u003cstrong data-start=\"3470\" data-end=\"3478\">Man:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"3484\" data-end=\"3487\">\u003cstrong data-start=\"3487\" data-end=\"3504\">Dontaye Ball:\u003c/strong> And then folks actually get to vote on what their favorite gumbo is.\u003c/p>\n\u003cp data-start=\"3577\" data-end=\"4069\">My mom, she’s the person that really taught me how to cook. She’s always kind of coming through, spot-checking the gumbo, making sure that the seasonings are on par.\u003cbr>\n\u003cbr data-start=\"3742\" data-end=\"3745\">\u003cstrong data-start=\"3745\" data-end=\"3758\">Woman #3:\u003c/strong> Now, this is gumbo.\u003cbr>\n\u003cbr data-start=\"3778\" data-end=\"3781\">\u003cstrong data-start=\"3781\" data-end=\"3798\">Dontaye Ball:\u003c/strong> And then just helping me push the boundaries of the food. One of the things that we focus on is being really versatile. So we do events, catering. Farmers markets are like a really great home base for us.\u003cbr>\n\u003cbr data-start=\"4003\" data-end=\"4006\">\u003cstrong data-start=\"4006\" data-end=\"4017\">Man #2:\u003c/strong> Oh, yeah, so much.\u003cbr>\n\u003cbr data-start=\"4036\" data-end=\"4039\">\u003cstrong data-start=\"4039\" data-end=\"4056\">Dontaye Ball:\u003c/strong> Thank you.\u003c/p>\n\u003cp data-start=\"4071\" data-end=\"4189\">One of my favorite pieces is people who haven’t had gumbo in a long time, taste it, and then it’s kind of that look.\u003c/p>\n\u003cp data-start=\"4191\" data-end=\"4208\">[music playing]\u003c/p>\n\u003cp data-start=\"4210\" data-end=\"4493\">And then when they go back in… And usually the pinkie’s out when they’re going in, and so then you know you got something.\u003cbr>\n\u003cbr data-start=\"4334\" data-end=\"4337\">\u003cstrong data-start=\"4337\" data-end=\"4348\">Man #3:\u003c/strong> Mmm! Oh! Mm.\u003cbr>\n\u003cbr data-start=\"4361\" data-end=\"4364\">\u003cstrong data-start=\"4364\" data-end=\"4381\">Dontaye Ball:\u003c/strong> My goal is to get a bowl of gumbo in every household in America. That’s my goal.\u003cbr>\n\u003cbr data-start=\"4462\" data-end=\"4465\">\u003cstrong data-start=\"4465\" data-end=\"4478\">Woman #8:\u003c/strong> Get into it.\u003c/p>\n\u003cp data-start=\"4495\" data-end=\"6610\">\u003cstrong data-start=\"4495\" data-end=\"4514\">Leslie Sbrocco:\u003c/strong> So, now, Leslie, gumbo is pretty specific. Are you a gumbo lover because of traveling? Or just that you love the flavor?\u003cbr>\n\u003cbr data-start=\"4635\" data-end=\"4638\">\u003cstrong data-start=\"4638\" data-end=\"4667\">Leslie Griffin Robertson:\u003c/strong> I love the flavors, I love spice, I love things that, at their very best, take a couple days to really come into themselves. I get the classic gumbo—chicken and sausage and the holy trinity, which is celery, onion, and bell pepper, that just makes it this incredibly dense, rich bed of flavor.\u003cbr>\n\u003cbr data-start=\"4961\" data-end=\"4964\">\u003cstrong data-start=\"4964\" data-end=\"4983\">George Andrews:\u003c/strong> The gumbo was so fantastic. Savory and rich and herbaceous. A lot of thyme in there. Very generous on the chicken and the sliced sausage. The only thing I was missing was a little bit more okra, but I would have it any day of the week.\u003cbr>\n\u003cbr data-start=\"5219\" data-end=\"5222\">\u003cstrong data-start=\"5222\" data-end=\"5241\">Leslie Sbrocco:\u003c/strong> Now, are you an okra lover?\u003cbr>\n\u003cbr data-start=\"5269\" data-end=\"5272\">\u003cstrong data-start=\"5272\" data-end=\"5285\">Sarah Oh:\u003c/strong> I’m an okra lover. I didn’t have that thought though, when I had the gumbo. But I also loved it. It’s just spicy enough. And I loved the classic presentation of the rice. It was just, you know, like, very elegant, but no fuss. A mound of rice in the middle. I got the small and wished I had gotten a large.\u003cbr>\n\u003cbr data-start=\"5592\" data-end=\"5595\">\u003cstrong data-start=\"5595\" data-end=\"5624\">Leslie Griffin Robertson:\u003c/strong> They sell it in a quart size, and you can take it home. And I will say it freezes beautifully as well. Like, if you can’t get to Gumbo Social for your gumbo, you can actually pack it up and have it later.\u003cbr>\n\u003cbr data-start=\"5829\" data-end=\"5832\">\u003cstrong data-start=\"5832\" data-end=\"5851\">George Andrews:\u003c/strong> I wish it came in gallons.\u003cbr>\n\u003cbr data-start=\"5878\" data-end=\"5881\">[ Laughter ]\u003cbr>\n\u003cbr data-start=\"5893\" data-end=\"5896\">\u003cstrong data-start=\"5896\" data-end=\"5915\">Leslie Sbrocco:\u003c/strong> It was that good.\u003cbr>\n\u003cbr data-start=\"5933\" data-end=\"5936\">\u003cstrong data-start=\"5936\" data-end=\"5955\">George Andrews:\u003c/strong> It really was.\u003cbr>\n\u003cbr data-start=\"5970\" data-end=\"5973\">\u003cstrong data-start=\"5973\" data-end=\"6002\">Leslie Griffin Robertson:\u003c/strong> It really is. I usually get the shrimp po’boy on the side. That is just scrumptious. Very generous serving of shrimp. Delicious sauce. Comes on a nice soft roll. I’m a dunker, so kind of the perfect dunking situation with the gumbo. That may be heresy to some, I don’t know, but I think it’s delicious.\u003cbr>\n\u003cbr data-start=\"6305\" data-end=\"6308\">\u003cstrong data-start=\"6308\" data-end=\"6321\">Sarah Oh:\u003c/strong> I had to get the hoecake…\u003cbr>\n\u003cbr data-start=\"6349\" data-end=\"6352\">\u003cstrong data-start=\"6352\" data-end=\"6371\">Leslie Sbrocco:\u003c/strong> Oh, okay.\u003cbr>\n\u003cbr data-start=\"6381\" data-end=\"6384\">\u003cstrong data-start=\"6384\" data-end=\"6397\">Sarah Oh:\u003c/strong> …which was delicious to eat with the gumbo. I love anything that’s corn-based. It was a nice texture contrast. Usually I get a side like that and think I’ll just have a bite of it. I finished the whole thing.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"414\">\u003cstrong data-start=\"60\" data-end=\"79\">George Andrews:\u003c/strong> I had the vegan greens, which are both vegan and gluten-free, and it’s a really beautiful braise of kale, pinto beans and chickpeas, kidney beans, so you get a lot of different textures, as well as a lot of the spices that they have in the gumbo. But I wish it came in as large of a bowl as the gumbo. I could eat that all the time.\u003c/p>\n\u003cp data-start=\"416\" data-end=\"3253\">So every once in a while I get an email from Gumbo Social. And this one was the “siren song of the dirty fries,” which is something that’s, I gather, not always on the menu. And, oh, my goodness, you guys, they’re really good fries smothered in a cheese situation that is more than just cheese. I think maybe the configuration of it is a little bit secret. And despite having consumed a bowl of gumbo, an entire shrimp po’boy, then out come the dirty fries, and my husband and I went at those too.\u003cbr>\n\u003cbr data-start=\"913\" data-end=\"916\">\u003cstrong data-start=\"916\" data-end=\"935\">Leslie Sbrocco:\u003c/strong> You didn’t happen to be there for that hat trick, did you?\u003cbr>\n\u003cbr data-start=\"994\" data-end=\"997\">\u003cstrong data-start=\"997\" data-end=\"1016\">George Andrews:\u003c/strong> No, no. I missed that.\u003cbr>\n\u003cbr data-start=\"1039\" data-end=\"1042\">\u003cstrong data-start=\"1042\" data-end=\"1055\">Sarah Oh:\u003c/strong> What makes them siren fries? Is there something spicy?\u003cbr>\n\u003cbr data-start=\"1110\" data-end=\"1113\">\u003cstrong data-start=\"1113\" data-end=\"1142\">Leslie Griffin Robertson:\u003c/strong> Just that they call you and you just have to come.\u003cbr>\n\u003cbr data-start=\"1193\" data-end=\"1196\">\u003cstrong data-start=\"1196\" data-end=\"1209\">Sarah Oh:\u003c/strong> Oh, I see.\u003cbr>\n\u003cbr data-start=\"1220\" data-end=\"1223\">\u003cstrong data-start=\"1223\" data-end=\"1242\">Leslie Sbrocco:\u003c/strong> The siren song.\u003cbr>\n\u003cbr data-start=\"1258\" data-end=\"1261\">\u003cstrong data-start=\"1261\" data-end=\"1290\">Leslie Griffin Robertson:\u003c/strong> The way they were described in the email was like, “Come to me…”\u003cbr>\n\u003cbr data-start=\"1357\" data-end=\"1360\">\u003cstrong data-start=\"1360\" data-end=\"1379\">George Andrews:\u003c/strong> Pull you down into the ocean.\u003cbr>\n\u003cbr data-start=\"1409\" data-end=\"1412\">\u003cstrong data-start=\"1412\" data-end=\"1441\">Leslie Griffin Robertson:\u003c/strong> Yeah, exactly. And my husband and I agreed that they were worth the drive.\u003cbr>\n\u003cbr data-start=\"1516\" data-end=\"1519\">\u003cstrong data-start=\"1519\" data-end=\"1538\">Leslie Sbrocco:\u003c/strong> And did you have any dessert?\u003cbr>\n\u003cbr data-start=\"1568\" data-end=\"1571\">\u003cstrong data-start=\"1571\" data-end=\"1590\">George Andrews:\u003c/strong> I did take home a slice of lemon pound cake that was delicious.\u003cbr>\n\u003cbr data-start=\"1654\" data-end=\"1657\">\u003cstrong data-start=\"1657\" data-end=\"1676\">Leslie Sbrocco:\u003c/strong> Okay, you looked at me so funny. You looked at me like, “I did it. Yes, I did it.”\u003cbr>\n\u003cbr data-start=\"1759\" data-end=\"1762\">\u003cstrong data-start=\"1762\" data-end=\"1781\">George Andrews:\u003c/strong> I did. I did. And it had a really delicious, intense lemon flavor. You know, great icing, not too sweet, but beautifully soft pound cake.\u003cbr>\n\u003cbr data-start=\"1919\" data-end=\"1922\">\u003cstrong data-start=\"1922\" data-end=\"1951\">Leslie Griffin Robertson:\u003c/strong> I have not ever had the pound cake, but I must put in a word on the untraditional dessert of the Brussels sprouts, which are crispy fried with some apple. Oh! These things are phenomenal. If you’re a Brussels sprouts for dessert kind of person, which I’m really not.\u003cbr>\n\u003cbr data-start=\"2218\" data-end=\"2221\">\u003cstrong data-start=\"2221\" data-end=\"2240\">Leslie Sbrocco:\u003c/strong> I can’t tell you that I know a lot of those people.\u003cbr>\n\u003cbr data-start=\"2292\" data-end=\"2295\">\u003cstrong data-start=\"2295\" data-end=\"2324\">Leslie Griffin Robertson:\u003c/strong> Yeah. Me neither, so… But they are highly recommended. Absolutely delicious.\u003cbr>\n\u003cbr data-start=\"2403\" data-end=\"2406\">\u003cstrong data-start=\"2406\" data-end=\"2425\">Leslie Sbrocco:\u003c/strong> And this is a casual place, right?\u003cbr>\n\u003cbr data-start=\"2460\" data-end=\"2463\">\u003cstrong data-start=\"2463\" data-end=\"2482\">George Andrews:\u003c/strong> Yeah, very casual, very comfortable. They had good music on.\u003cbr>\n\u003cbr data-start=\"2543\" data-end=\"2546\">\u003cstrong data-start=\"2546\" data-end=\"2559\">Sarah Oh:\u003c/strong> Great art on the walls too. There’s some really nice iconic pictures of jazz artists and historic figures.\u003cbr>\n\u003cbr data-start=\"2666\" data-end=\"2669\">\u003cstrong data-start=\"2669\" data-end=\"2688\">Leslie Sbrocco:\u003c/strong> So did you get good value out of this place?\u003cbr>\n\u003cbr data-start=\"2733\" data-end=\"2736\">\u003cstrong data-start=\"2736\" data-end=\"2749\">Sarah Oh:\u003c/strong> Absolutely. Talk about a substantial, hearty, satisfying meal that is not going to impact your wallet.\u003cbr>\n\u003cbr data-start=\"2852\" data-end=\"2855\">\u003cstrong data-start=\"2855\" data-end=\"2874\">Leslie Sbrocco:\u003c/strong> And you’re gonna go back, George, and bring home more?\u003cbr>\n\u003cbr data-start=\"2929\" data-end=\"2932\">\u003cstrong data-start=\"2932\" data-end=\"2951\">George Andrews:\u003c/strong> I’m definitely going to hit up the farmers market. We’ll see, if I’m in the neighborhood again, though, I’m going to swing by.\u003cbr>\n\u003cbr data-start=\"3078\" data-end=\"3081\">\u003cstrong data-start=\"3081\" data-end=\"3100\">Leslie Sbrocco:\u003c/strong> Well, if you would like to try \u003cstrong data-start=\"3132\" data-end=\"3148\">Gumbo Social\u003c/strong>, it’s located on 3rd Street in San Francisco. The average tab per person without drinks is around $30.\u003c/p>\n\u003cp data-start=\"3255\" data-end=\"3521\">George’s favorite brunch spot is all about location, location, location. He spent many a Sunday there, sipping Pimm’s cups, lounging on the patio, and soaking up the stellar bay views. Commanding a prime spot on the docks of Tiburon, it’s \u003cstrong data-start=\"3494\" data-end=\"3518\">The Bungalow Kitchen\u003c/strong>.\u003c/p>\n\u003cp data-start=\"3523\" data-end=\"3540\">[music playing]\u003c/p>\n\u003cp data-start=\"3542\" data-end=\"3770\">\u003cstrong data-start=\"3542\" data-end=\"3562\">Daniela Vergara:\u003c/strong> \u003cem data-start=\"3563\" data-end=\"3585\">The Bungalow Kitchen\u003c/em> by Michael Mina. We want to feel like a clubhouse, you know. We want the community to come over, relax with us, indulge in our coastal Californian cuisine and wonderful sips as well.\u003c/p>\n\u003cp data-start=\"3772\" data-end=\"3789\">[music playing]\u003c/p>\n\u003cp data-start=\"3791\" data-end=\"4077\">Our brunch menu—it’s a two-course prix fixe. You have about 10 options for your appetizers and an equal amount for your entrées.\u003cbr>\n\u003cbr data-start=\"3919\" data-end=\"3922\">\u003cstrong data-start=\"3922\" data-end=\"3932\">Woman:\u003c/strong> Mmm!\u003cbr>\n\u003cbr data-start=\"3937\" data-end=\"3940\">\u003cstrong data-start=\"3940\" data-end=\"3960\">Daniela Vergara:\u003c/strong> We have an open-fire grill. It’s oak wood that we feed throughout the night to provide that flavor for our steaks.\u003c/p>\n\u003cp data-start=\"4079\" data-end=\"4096\">[music playing]\u003c/p>\n\u003cp data-start=\"4098\" data-end=\"5057\">We have an array of seafood. We have tuna, sea bass, branzino. We fly in fish from Japan. Our sushi chef, \u003cstrong data-start=\"4204\" data-end=\"4217\">Chef Yama\u003c/strong>, will call up the market in Japan and see whatever he can get as fresh as possible and arrive here overnight.\u003cbr>\n\u003cbr data-start=\"4327\" data-end=\"4330\">\u003cstrong data-start=\"4330\" data-end=\"4344\">Chef Yama:\u003c/strong> This rice I buy from Japan.\u003cbr>\n\u003cbr data-start=\"4372\" data-end=\"4375\">\u003cstrong data-start=\"4375\" data-end=\"4395\">Daniela Vergara:\u003c/strong> The lobster pot pie—it’s a Chef Mina classic dish. A domed puff pastry, and then we’ll crack it tableside, place it on the bottom, and then rebuild that lobster for you. We love to do that extra detail. We want to show the guests what we do in the kitchen, to say this is what we have and why and the story. And it’s just beautiful. I would say like a symphony just all working together, you know.\u003cbr>\n\u003cbr data-start=\"4793\" data-end=\"4796\">\u003cstrong data-start=\"4796\" data-end=\"4809\">Woman #2:\u003c/strong> Thank you so much.\u003cbr>\n\u003cbr data-start=\"4828\" data-end=\"4831\">\u003cstrong data-start=\"4831\" data-end=\"4851\">Daniela Vergara:\u003c/strong> We want to create an atmosphere where it’s relaxing. You get to just take a quick ferry ride over. You get the breeze. You get the warmth. As foggy as it may be in the city, it’s always sunny in Tiburon.\u003c/p>\n\u003cp data-start=\"5059\" data-end=\"5076\">[music playing]\u003c/p>\n\u003cp data-start=\"5078\" data-end=\"7015\">\u003cstrong data-start=\"5078\" data-end=\"5097\">Leslie Sbrocco:\u003c/strong> Now, George, you live in the city, right?\u003cbr>\n\u003cbr data-start=\"5139\" data-end=\"5142\">\u003cstrong data-start=\"5142\" data-end=\"5161\">George Andrews:\u003c/strong> I do.\u003cbr>\n\u003cbr data-start=\"5167\" data-end=\"5170\">\u003cstrong data-start=\"5170\" data-end=\"5189\">Leslie Sbrocco:\u003c/strong> So you get foggy sometimes. And is that why you’re so drawn to sunny Tiburon?\u003cbr>\n\u003cbr data-start=\"5267\" data-end=\"5270\">\u003cstrong data-start=\"5270\" data-end=\"5289\">George Andrews:\u003c/strong> It is. It’s like a mini vacation. And that’s why it’s so perfect to go for brunch. You get into your nice big easy chair on the patio. Everything’s kind of these muted coral and sage-green tones, and you just feel like you’ve left the spa and you’re on vacation and you’re ready to have a cocktail. So the first thing that I get is the Pimm’s cup. I love something that’s herby, I love something that’s gin-based, a little fizzy. But, you know, it’s not too potent, so you can have a few and you’re just relaxing. It’s like time has stopped.\u003cbr>\n\u003cbr data-start=\"5831\" data-end=\"5834\">\u003cstrong data-start=\"5834\" data-end=\"5853\">Leslie Sbrocco:\u003c/strong> All right, you got Pimm’s cup in hand. What is the first thing you order?\u003cbr>\n\u003cbr data-start=\"5927\" data-end=\"5930\">\u003cstrong data-start=\"5930\" data-end=\"5949\">George Andrews:\u003c/strong> The first thing that I like to order is the butter lettuce and hearts of palm salad. And it comes out on this big long tray, and you think that they’re bringing it to someone else because there’s no way this whole salad could be just for me. It’s velvety soft butter lettuce cups with Brokaw avocado and the sliced hearts of palm, segmented grapefruit. And it’s just a wonderfully refreshing way to start the meal.\u003cbr>\n\u003cbr data-start=\"6364\" data-end=\"6367\">\u003cstrong data-start=\"6367\" data-end=\"6380\">Sarah Oh:\u003c/strong> The theme for me at \u003cem data-start=\"6401\" data-end=\"6419\">Bungalow Kitchen\u003c/em> was, like, tableside appeal. Everything kind of has this big tableside presence.\u003cbr>\n\u003cbr data-start=\"6500\" data-end=\"6503\" data-is-only-node=\"\">\u003cstrong data-start=\"6503\" data-end=\"6511\">Man:\u003c/strong> So we have the sashimi-grade ahi tuna. There’s a quail egg on top with Maldon sea salt.\u003cbr>\n\u003cbr data-start=\"6599\" data-end=\"6602\">\u003cstrong data-start=\"6602\" data-end=\"6615\">Sarah Oh:\u003c/strong> I had the tuna tartare to start, which is visually so lovely. You have the Asian pear, the mint. There’s some sesame oil on there, chilies, all kind of chopped in these cute little piles, and someone tosses it tableside for you.\u003cbr>\n\u003cbr data-start=\"6844\" data-end=\"6847\">\u003cstrong data-start=\"6847\" data-end=\"6866\">Leslie Sbrocco:\u003c/strong> It’s breakfast and a show.\u003cbr>\n\u003cbr data-start=\"6893\" data-end=\"6896\">\u003cstrong data-start=\"6896\" data-end=\"6909\">Sarah Oh:\u003c/strong> Breakfast and a show.\u003cbr>\n\u003cbr data-start=\"6931\" data-end=\"6934\">\u003cstrong data-start=\"6934\" data-end=\"6942\">Man:\u003c/strong> And there we go. Michael Mina’s tuna tartare.\u003cbr>\n\u003cbr data-start=\"6988\" data-end=\"6991\">\u003cstrong data-start=\"6991\" data-end=\"7002\">Man #2:\u003c/strong> Wonderful.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"2403\">\u003cstrong data-start=\"60\" data-end=\"73\">Sarah Oh:\u003c/strong> We went for the lobster pot pie, which, talk about tableside appeal. It comes out in this beautiful copper pot with, you know, the flaky crust on top. The meat was succulent and tasty. The vegetables, what I really appreciated, tasted really fresh, like someone had just chopped them and threw them in. A slight acidity would have been nice to kind of cut through the cream, but the sauce was really rich, and it was delicious.\u003cbr>\n\u003cbr data-start=\"501\" data-end=\"504\">\u003cstrong data-start=\"504\" data-end=\"523\">Leslie Sbrocco:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"530\" data-end=\"533\">\u003cstrong data-start=\"533\" data-end=\"562\">Leslie Griffin Robertson:\u003c/strong> I had regrets. I saw it. We had already ordered, and then I saw that roll by, and I was like, “Oh, I missed a bet there,” because it truly is stunningly beautiful. But we did order an assortment of appetizers, and our very favorite one was the jalapeño lobster toasts.\u003cbr>\n\u003cbr data-start=\"831\" data-end=\"834\">\u003cstrong data-start=\"834\" data-end=\"853\">George Andrews:\u003c/strong> Yes!\u003cbr>\n\u003cbr data-start=\"858\" data-end=\"861\">\u003cstrong data-start=\"861\" data-end=\"890\">Leslie Griffin Robertson:\u003c/strong> They’re like a rolled-up kind of thing. It wasn’t—I was expecting something flat on a toast. And this was so much more than that and so much better than that. Delightful little bit of spice, but not too much. Just a really nice blend and balance.\u003cbr>\n\u003cbr data-start=\"1137\" data-end=\"1140\">\u003cstrong data-start=\"1140\" data-end=\"1159\">Leslie Sbrocco:\u003c/strong> And what other dishes did you have?\u003cbr>\n\u003cbr data-start=\"1195\" data-end=\"1198\">\u003cstrong data-start=\"1198\" data-end=\"1227\">Leslie Griffin Robertson:\u003c/strong> I had the eggs Benedict with smoked salmon. Also phenomenal. Standard Benedict in terms of English muffin and an egg and hollandaise sauce, but the addition of the smoked salmon was really nice, and it came with a side of crispy potatoes that was really, really good. I also had the steak frites, which is sort of a basic dish—it’s meat and potatoes—but this one was really special. It was a filet prepared absolutely perfectly, nice béarnaise sauce, good fries. We were super happy with it.\u003cbr>\n\u003cbr data-start=\"1719\" data-end=\"1722\">\u003cstrong data-start=\"1722\" data-end=\"1741\" data-is-only-node=\"\">George Andrews:\u003c/strong> Where I’ve been going lately is to the oak-grilled branzino. And this one comes out in a beautiful stoneware bowl on a bed of orzo with little baby French lentils and a nice piquant tomato sauce. Beautiful piece of branzino with the skin still a little bit crisp. But the flesh is so tender, and it’s just a dream to eat.\u003cbr>\n\u003cbr data-start=\"2063\" data-end=\"2066\">\u003cstrong data-start=\"2066\" data-end=\"2079\">Sarah Oh:\u003c/strong> I think the tip is, at \u003cem data-start=\"2103\" data-end=\"2121\">Bungalow Kitchen\u003c/em>, you go and you see everything…\u003cbr>\n\u003cbr data-start=\"2155\" data-end=\"2158\">\u003cstrong data-start=\"2158\" data-end=\"2187\">Leslie Griffin Robertson:\u003c/strong> Watch.\u003cbr>\n\u003cbr data-start=\"2194\" data-end=\"2197\">\u003cstrong data-start=\"2197\" data-end=\"2210\">Sarah Oh:\u003c/strong> …and then you go back a second time.\u003cbr>\n\u003cbr data-start=\"2249\" data-end=\"2252\">\u003cstrong data-start=\"2252\" data-end=\"2281\">Leslie Griffin Robertson:\u003c/strong> Yep.\u003cbr>\n\u003cbr data-start=\"2286\" data-end=\"2289\">\u003cstrong data-start=\"2289\" data-end=\"2302\">Sarah Oh:\u003c/strong> We were tempted by the oyster shooters that were going by. Again, just, you know, couldn’t say no.\u003c/p>\n\u003cp data-start=\"2405\" data-end=\"2419\">[ Laughter ]\u003c/p>\n\u003cp data-start=\"2421\" data-end=\"3926\">\u003cstrong data-start=\"2421\" data-end=\"2429\">Man:\u003c/strong> This is the way you do it.\u003cbr>\n\u003cbr data-start=\"2456\" data-end=\"2459\">\u003cstrong data-start=\"2459\" data-end=\"2469\">Woman:\u003c/strong> Here we go. Whoo-hoo!\u003cbr>\n\u003cbr data-start=\"2491\" data-end=\"2494\">\u003cstrong data-start=\"2494\" data-end=\"2507\">Sarah Oh:\u003c/strong> And I also had a Bloody Mary, which had the same kind of tomato-based spicy mix that was part of the oyster shooter.\u003cbr>\n\u003cbr data-start=\"2624\" data-end=\"2627\">\u003cstrong data-start=\"2627\" data-end=\"2656\">Leslie Griffin Robertson:\u003c/strong> For dessert, I had the espresso martini, which I cannot recommend highly enough. Not groundbreaking in terms of, like, special adds or anything, but in terms of just being well prepared, it was perfection.\u003cbr>\n\u003cbr data-start=\"2862\" data-end=\"2865\">\u003cstrong data-start=\"2865\" data-end=\"2878\">Sarah Oh:\u003c/strong> We shared the crème brûlée French toast, which to me tasted like dessert. It had the sweet inside. I didn’t get too much of a crème brûlée taste, but it was still delicious and sweet and decadent.\u003cbr>\n\u003cbr data-start=\"3075\" data-end=\"3078\">\u003cstrong data-start=\"3078\" data-end=\"3097\">Leslie Sbrocco:\u003c/strong> Absolutely. And how was the service?\u003cbr>\n\u003cbr data-start=\"3134\" data-end=\"3137\">\u003cstrong data-start=\"3137\" data-end=\"3166\">Leslie Griffin Robertson:\u003c/strong> Oh, the service was spectacular. Like you said, there was so much tableside action, and they were very, very attentive. Overall, yeah, no complaints on service at all. It was really nicely done.\u003cbr>\n\u003cbr data-start=\"3361\" data-end=\"3364\">\u003cstrong data-start=\"3364\" data-end=\"3383\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> And you feel like this is an every Sunday if you can.\u003cbr>\n\u003cbr data-start=\"3437\" data-end=\"3440\">\u003cstrong data-start=\"3440\" data-end=\"3459\">George Andrews:\u003c/strong> I don’t go every Sunday, although I wish that I could. But, yeah, it’s more of like a once-a-month place, you know, when the fog is getting me down. Just hop across the bridge and, you know, have—\u003cbr>\n\u003cbr data-start=\"3656\" data-end=\"3659\">\u003cstrong data-start=\"3659\" data-end=\"3678\">Leslie Sbrocco:\u003c/strong> And treat yourself.\u003cbr>\n\u003cbr data-start=\"3698\" data-end=\"3701\">\u003cstrong data-start=\"3701\" data-end=\"3720\">George Andrews:\u003c/strong> Yeah, exactly.\u003cbr>\n\u003cbr data-start=\"3735\" data-end=\"3738\">\u003cstrong data-start=\"3738\" data-end=\"3757\">Leslie Sbrocco:\u003c/strong> All right, well, if you would like to try \u003cem data-start=\"3800\" data-end=\"3822\">The Bungalow Kitchen\u003c/em>, it’s located on Main Street in Tiburon. And the average tab per person without drinks is around $85.\u003c/p>\n\u003cp data-start=\"3928\" data-end=\"4182\">Sarah’s favorite restaurant offers the quintessential farm-to-table experience. The new California menu is driven by whatever’s in season at the owner’s orchards along with other family-owned farms. Located on Oakland’s Piedmont Avenue, it’s \u003cstrong data-start=\"4170\" data-end=\"4179\">Pomet\u003c/strong>.\u003c/p>\n\u003cp data-start=\"4184\" data-end=\"4201\">[music playing]\u003c/p>\n\u003cp data-start=\"4203\" data-end=\"4642\">\u003cstrong data-start=\"4203\" data-end=\"4221\">Aomboon Deasy:\u003c/strong> Ooh, now the best part, right? \u003cem data-start=\"4253\" data-end=\"4260\">Pomet\u003c/em> is the truest definition of “farm to table” when it comes to California cuisine. We have access to some of the best ingredients and some of the most unique flavors. A mustard-miso dressing, avocados. I chose the name \u003cem data-start=\"4478\" data-end=\"4485\">Pomet\u003c/em> because it means “orchard” in an old Roman language. It also stems from the word of “pomology,” which is the study and cultivation of fruit and nut trees.\u003c/p>\n\u003cp data-start=\"4644\" data-end=\"4943\">\u003cem data-start=\"4644\" data-end=\"4651\">Pomet\u003c/em> wouldn’t be here without Kalayada and James, my parents, who started the farm \u003cstrong data-start=\"4730\" data-end=\"4748\">K & J Orchards\u003c/strong>. Nectarines, peaches, cherries, persimmons. We get to highlight what we grow, and the kitchen gets to make even look more beautiful and taste even better than it really is in its natural form.\u003c/p>\n\u003cp data-start=\"4945\" data-end=\"4962\">[music playing]\u003c/p>\n\u003cp data-start=\"4964\" data-end=\"5566\">The recipes are a culmination of the collaboration of the chef and the kitchen staff and also a little bit of input from me.\u003cbr>\n\u003cbr data-start=\"5088\" data-end=\"5091\">\u003cstrong data-start=\"5091\" data-end=\"5099\">Man:\u003c/strong> That is really good.\u003cbr>\n\u003cbr data-start=\"5120\" data-end=\"5123\">\u003cstrong data-start=\"5123\" data-end=\"5141\">Aomboon Deasy:\u003c/strong> They are dishes that we remember growing up and what our parents, our grandparents used to cook, and influence of many cultures. The wood that we use to cook our food here is mostly all fruit wood. It brings a little bit of that earthiness to each of the plates. In a way, the tree is the full circle of life. We harvest the fruit from it, but then we use the rest of it to cook the food that is presented here at \u003cem data-start=\"5556\" data-end=\"5563\">Pomet\u003c/em>.\u003c/p>\n\u003cp data-start=\"5568\" data-end=\"5965\">One of the things that \u003cem data-start=\"5591\" data-end=\"5598\">Pomet\u003c/em> does is, at the end of every meal, they get to have a piece of fruit for them to experience like they just walked out of the orchard, to really enjoy as their last bite as they say thank you, and we say thank you to them. Their faces when they try something and they’re just mesmerized by the taste and the freshness, brings me joy that we’ve done something right.\u003c/p>\n\u003cp data-start=\"5967\" data-end=\"7197\">\u003cstrong data-start=\"5967\" data-end=\"5986\">Leslie Sbrocco:\u003c/strong> All right, Sarah, you know the phrase “farm to table” is so overused sometimes. I mean, this really is about “orchard to table.” This is—this is the real deal, isn’t it?\u003cbr>\n\u003cbr data-start=\"6156\" data-end=\"6159\">\u003cstrong data-start=\"6159\" data-end=\"6172\">Sarah Oh:\u003c/strong> That’s the perfect way of putting it. When you look at the menu, what I love is they’ll feature the farms’ names. It’s something that it’s so subtle and small, but it makes a really big difference, I think, in understanding where the food comes from.\u003cbr>\n\u003cbr data-start=\"6423\" data-end=\"6426\">\u003cstrong data-start=\"6426\" data-end=\"6445\">Leslie Sbrocco:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"6452\" data-end=\"6455\">\u003cstrong data-start=\"6455\" data-end=\"6468\">Sarah Oh:\u003c/strong> I always start with the seasonal salad. It is truly seasonal, so it will depend on what fruits are in season. I went recently and I got little gem lettuces with peaches and just a really light vinaigrette that doesn’t overpower the fruit or the lettuces. You can even taste the sweetness of the lettuce.\u003cbr>\n\u003cbr data-start=\"6772\" data-end=\"6775\">\u003cstrong data-start=\"6775\" data-end=\"6794\">George Andrews:\u003c/strong> One of the best starters for me was the smashed cucumber salad. And the cucumbers are all sliced in different directions, so you kind of get some different textures, right? But they’re sitting in a soy milk and sesame broth, and it’s all topped with a little bit of chili oil. So I found myself trying to push away my tablemates.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"5624\">\u003cstrong data-start=\"60\" data-end=\"79\">Leslie Sbrocco:\u003c/strong> Right. You wanted all the cucumbers to yourself.\u003cbr>\n\u003cbr data-start=\"128\" data-end=\"131\">\u003cstrong data-start=\"131\" data-end=\"150\">George Andrews:\u003c/strong> I wanted them all to myself.\u003cbr>\n\u003cbr data-start=\"179\" data-end=\"182\">\u003cstrong data-start=\"182\" data-end=\"201\">Leslie Sbrocco:\u003c/strong> [Laughs] What about you, Leslie?\u003cbr>\n\u003cbr data-start=\"234\" data-end=\"237\">\u003cstrong data-start=\"237\" data-end=\"266\">Leslie Griffin Robertson:\u003c/strong> Every single dish had something jazzy going on, something creative. We had the crispy duck appetizer, and we also had the duck entrée. They were very different. The appetizer was kind of a little explosion of flavors. We’re kind of like knocking each other’s forks out of the way.\u003cbr>\n\u003cbr data-start=\"547\" data-end=\"550\">\u003cstrong data-start=\"550\" data-end=\"569\">George Andrews:\u003c/strong> So we also had the duck appetizer, and it came with a crisp little apple slaw with it. And the sauce was kind of a pomegranate and gochujang glaze. Perfectly crisp. My tablemate, other than myself and my fiancé, we were a table of three, is vegetarian, so I only had to share with one person.\u003cbr>\n\u003cbr data-start=\"862\" data-end=\"865\">\u003cstrong data-start=\"865\" data-end=\"884\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003cbr>\n\u003cbr data-start=\"893\" data-end=\"896\">\u003cstrong data-start=\"896\" data-end=\"915\">George Andrews:\u003c/strong> I was also celebrating my birthday, so I got to—yeah, I got to kind of pull rank a little bit on whichever dishes that I wanted.\u003cbr>\n\u003cbr data-start=\"1044\" data-end=\"1047\">\u003cstrong data-start=\"1047\" data-end=\"1060\">Sarah Oh:\u003c/strong> This is more of a side, but I love the rolls. They have these Hokkaido milk bread rolls. So fluffy. Nice chew when you bite into it, and they serve it with this incredible butter. One time I finished the rolls and there was leftover butter and I asked the waiter if I could take the butter home, it was that good. It’s very velvety and soft, and it’s great for sopping up those juices from the cucumber or other appetizers.\u003cbr>\n\u003cbr data-start=\"1484\" data-end=\"1487\">\u003cstrong data-start=\"1487\" data-end=\"1506\">George Andrews:\u003c/strong> We did all starters, actually. So the graffiti eggplant dip was so fabulous. Perfectly smooth, rich, kind of like a mapo mushroom sauce over the top. A wonderful cool cream on the side, with semolina crackers, which were kind of like big, long shards—looked like broken glass but made of semolina. We were all fighting over that one as well.\u003cbr>\n\u003cbr data-start=\"1848\" data-end=\"1851\">\u003cstrong data-start=\"1851\" data-end=\"1870\">Leslie Sbrocco:\u003c/strong> It was a battle, I’m guessing.\u003cbr>\n\u003cbr data-start=\"1901\" data-end=\"1904\">\u003cstrong data-start=\"1904\" data-end=\"1933\">Leslie Griffin Robertson:\u003c/strong> It was perfection. Every single mouthful at that place, no matter what we ordered, was outstanding.\u003cbr>\n\u003cbr data-start=\"2033\" data-end=\"2036\">\u003cstrong data-start=\"2036\" data-end=\"2049\">Sarah Oh:\u003c/strong> I forget that it’s a starter. I always think of it as a main dish because it’s so substantial.\u003cbr>\n\u003cbr data-start=\"2144\" data-end=\"2147\">\u003cstrong data-start=\"2147\" data-end=\"2166\">George Andrews:\u003c/strong> Another star for us was the ugly mushroom pasta. A symphony of mushrooms, right?\u003cbr>\n\u003cbr data-start=\"2247\" data-end=\"2250\">\u003cstrong data-start=\"2250\" data-end=\"2269\">Leslie Sbrocco:\u003c/strong> And all ugly.\u003cbr>\n\u003cbr data-start=\"2283\" data-end=\"2286\">\u003cstrong data-start=\"2286\" data-end=\"2305\">George Andrews:\u003c/strong> Well, I would say beautiful.\u003cbr>\n\u003cbr data-start=\"2334\" data-end=\"2337\">\u003cstrong data-start=\"2337\" data-end=\"2366\">Leslie Griffin Robertson:\u003c/strong> I thought it was gorgeous.\u003cbr>\n\u003cbr data-start=\"2393\" data-end=\"2396\">\u003cstrong data-start=\"2396\" data-end=\"2409\">Sarah Oh:\u003c/strong> Spectacular, though.\u003cbr>\n\u003cbr data-start=\"2430\" data-end=\"2433\">\u003cstrong data-start=\"2433\" data-end=\"2452\">George Andrews:\u003c/strong> And then once you kind of get below that layer, you have these little boats of pasta filled with even more mushroom, luscious sauce underneath. It was a dream.\u003cbr>\n\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2634\">Leslie Sbrocco:\u003c/strong> And you’re agreeing.\u003cbr>\n\u003cbr data-start=\"2655\" data-end=\"2658\">\u003cstrong data-start=\"2658\" data-end=\"2687\">Leslie Griffin Robertson:\u003c/strong> Oh, that’s the dish that we will all really remember. Everything at this restaurant was special. We had the char siu pork, which was a pork belly. This was like silk in your mouth. Beautifully prepared, just the right amount of seasoning. And it came with this hot mustard, which was delicious.\u003cbr>\n\u003cbr data-start=\"2982\" data-end=\"2985\">\u003cstrong data-start=\"2985\" data-end=\"2998\">Sarah Oh:\u003c/strong> I had the salmon. The quality of the salmon is such that all they did was serve it with some stuffed peppers. Very fresh. And it was the perfect pairing of the sweetness from the peppers with the richness of the salmon. It’s super simple. Just a great fish.\u003cbr>\n\u003cbr data-start=\"3256\" data-end=\"3259\">\u003cstrong data-start=\"3259\" data-end=\"3278\">Leslie Sbrocco:\u003c/strong> And did you have anything to drink with this?\u003cbr>\n\u003cbr data-start=\"3324\" data-end=\"3327\">\u003cstrong data-start=\"3327\" data-end=\"3356\">Leslie Griffin Robertson:\u003c/strong> I did. I had the housemade rose geranium spritzer. I’m an herb gardener myself, so of course I had to try that, and it was perfect. Like, it did not beat you over the head with rose geranium. You had to get about halfway down the spritzer in order to get it, and then when it came, it was perfect.\u003cbr>\n\u003cbr data-start=\"3654\" data-end=\"3657\">\u003cstrong data-start=\"3657\" data-end=\"3676\">Leslie Sbrocco:\u003c/strong> Oh, nice.\u003cbr>\n\u003cbr data-start=\"3686\" data-end=\"3689\">\u003cstrong data-start=\"3689\" data-end=\"3708\">George Andrews:\u003c/strong> Well, is it too early to talk about dessert?\u003cbr>\n\u003cbr data-start=\"3753\" data-end=\"3756\">\u003cstrong data-start=\"3756\" data-end=\"3775\">Leslie Sbrocco:\u003c/strong> It never is. No.\u003cbr>\n\u003cbr data-start=\"3792\" data-end=\"3795\">\u003cstrong data-start=\"3795\" data-end=\"3814\">George Andrews:\u003c/strong> So if I could go back and just have this peach galette, I would, and it would be the only thing that I ate for the rest of my life. It was a beautiful mound of peaches sitting atop a very crisp puff pastry, beautifully pleated and studded with sanding sugar so it’s extra crisp. And then sitting above is the real star that makes it so amazing, which is the yogurt semifreddo. And as soon as it touches your tongue, it just dissipates completely. But it brought it all together.\u003cbr>\n\u003cbr data-start=\"4293\" data-end=\"4296\">\u003cstrong data-start=\"4296\" data-end=\"4325\">Leslie Griffin Robertson:\u003c/strong> I got to put in a word for the chocolate cake. OMG, you guys. Texturally, it was almost like a cross between pudding and cake. Not too sweet. Perfectly balanced flavors and five people going at it with spoons.\u003cbr>\n\u003cbr data-start=\"4535\" data-end=\"4538\">\u003cstrong data-start=\"4538\" data-end=\"4557\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003cbr>\n\u003cbr data-start=\"4566\" data-end=\"4569\">\u003cstrong data-start=\"4569\" data-end=\"4598\">Leslie Griffin Robertson:\u003c/strong> It was—it was perfection.\u003cbr>\n\u003cbr data-start=\"4624\" data-end=\"4627\">\u003cstrong data-start=\"4627\" data-end=\"4646\">Leslie Sbrocco:\u003c/strong> And how was the service?\u003cbr>\n\u003cbr data-start=\"4671\" data-end=\"4674\">\u003cstrong data-start=\"4674\" data-end=\"4703\">Leslie Griffin Robertson:\u003c/strong> I can’t put enough emphasis on the service, too, because we were seated in the outside area. So there were heaters to make sure we were warm. And sometimes when you get seated outside, you get forgotten a little bit. Not at this place.\u003cbr>\n\u003cbr data-start=\"4939\" data-end=\"4942\">\u003cstrong data-start=\"4942\" data-end=\"4961\">Leslie Sbrocco:\u003c/strong> You agree?\u003cbr>\n\u003cbr data-start=\"4972\" data-end=\"4975\">\u003cstrong data-start=\"4975\" data-end=\"4994\">George Andrews:\u003c/strong> I definitely agree. I will be going back next year for my birthday and probably a number of times in between.\u003cbr>\n\u003cbr data-start=\"5104\" data-end=\"5107\">\u003cstrong data-start=\"5107\" data-end=\"5136\">Leslie Griffin Robertson:\u003c/strong> My husband has already asked for it for his birthday next year, so it’s gonna become a birthday destination.\u003cbr>\n\u003cbr data-start=\"5245\" data-end=\"5248\">\u003cstrong data-start=\"5248\" data-end=\"5267\">Leslie Sbrocco:\u003c/strong> I would say that’s high praise.\u003cbr>\n\u003cbr data-start=\"5299\" data-end=\"5302\">\u003cstrong data-start=\"5302\" data-end=\"5315\">Sarah Oh:\u003c/strong> That’s what I like. You know, you can go for your birthday, you can go for a Friday night meal. And it really does have this cozy, inviting feel.\u003cbr>\n\u003cbr data-start=\"5461\" data-end=\"5464\">\u003cstrong data-start=\"5464\" data-end=\"5483\">Leslie Sbrocco:\u003c/strong> If you would like to try \u003cem data-start=\"5509\" data-end=\"5516\">Pomet\u003c/em>, it’s located on Piedmont Avenue in Oakland, and the average tab per person without drinks is around $80.\u003c/p>\n\u003cp data-start=\"5626\" data-end=\"5744\">Looking for more Bay Area bites you’ve just got to try? Check out \u003cem data-start=\"5692\" data-end=\"5710\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp data-start=\"5746\" data-end=\"6081\">I have to thank my incredibly articulate guests on this week’s show—Sarah Oh, who appreciates the farm-driven menu at \u003cem data-start=\"5864\" data-end=\"5871\">Pomet\u003c/em> in Oakland; Leslie Griffin Robertson, who always takes home an extra bowl from \u003cem data-start=\"5951\" data-end=\"5965\">Gumbo Social\u003c/em> in San Francisco; and George Andrews, who pairs his branzino with bay views at \u003cem data-start=\"6045\" data-end=\"6067\">The Bungalow Kitchen\u003c/em> in Tiburon.\u003c/p>\n\u003cp data-start=\"6083\" data-end=\"6427\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"6174\" data-end=\"6200\">Check, Please! Bay Area.\u003c/em> I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you.\u003cbr>\n\u003cbr data-start=\"6270\" data-end=\"6273\">\u003cstrong data-start=\"6273\" data-end=\"6286\">Sarah Oh:\u003c/strong> Cheers.\u003cbr>\n\u003cbr data-start=\"6294\" data-end=\"6297\">\u003cstrong data-start=\"6297\" data-end=\"6316\">George Andrews:\u003c/strong> Cheers.\u003cbr>\n\u003cbr data-start=\"6324\" data-end=\"6327\">\u003cstrong data-start=\"6327\" data-end=\"6346\">Leslie Sbrocco:\u003c/strong> Did you have fun?\u003cbr>\n\u003cbr data-start=\"6364\" data-end=\"6367\">\u003cstrong data-start=\"6367\" data-end=\"6386\">George Andrews:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"6392\" data-end=\"6395\">\u003cstrong data-start=\"6395\" data-end=\"6414\">Leslie Sbrocco:\u003c/strong> Yes! Whee!\u003c/p>\n\u003cp data-start=\"6429\" data-end=\"6457\">[Indistinct conversations]\u003c/p>\n\u003cp data-start=\"6459\" data-end=\"6956\">\u003cstrong data-start=\"6459\" data-end=\"6476\">Dontaye Ball:\u003c/strong> Me and gumbo are in a heavy marriage together. Her and I, we’ve been seeing each other for quite some time. [Laughs] The social piece I thought was really important because typically when you have gumbo, you’re having it with people you love and care about. So if you’re having a tough day, the gumbo should ease the tension of the conversation. I’ve never seen anyone have a fight when a bowl of gumbo is present. Only rough argument’s when, who’s gonna get the last crab leg?\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=\"6958\" data-end=\"6972\">[ Laughter ]\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23386/check-please-bay-area-reviews-gumbo-social-the-bungalow-kitchen-pomet",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3750",
"checkplease_3740",
"checkplease_3730",
"checkplease_9210",
"checkplease_3731",
"checkplease_9200",
"checkplease_3742",
"checkplease_3472",
"checkplease_9212",
"checkplease_3764",
"checkplease_3738",
"checkplease_10",
"checkplease_3739",
"checkplease_3729",
"checkplease_9209",
"checkplease_9307",
"checkplease_3934",
"checkplease_9336"
],
"tags": [
"checkplease_9406",
"checkplease_8574",
"checkplease_763",
"checkplease_8548",
"checkplease_8547",
"checkplease_8509",
"checkplease_8518",
"checkplease_8707",
"checkplease_9007",
"checkplease_9005",
"checkplease_9317"
],
"featImg": "checkplease_23392",
"label": "checkplease"
},
"checkplease_23377": {
"type": "posts",
"id": "checkplease_23377",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23377",
"score": null,
"sort": [
1740108310000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-bhan-mae-vane-emmys-spaghetti-shack-district",
"title": "Check, Please! Bay Area reviews: Bhan Mae Vane, Emmy’s Spaghetti Shack, District",
"publishDate": 1740108310,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Bhan Mae Vane, Emmy’s Spaghetti Shack, District | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 15, airs Thursday, February 20, 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\">This week’s culinary adventure begins at \u003cstrong>Bhan Mae Vane\u003c/strong> in Alameda, a vibrant eatery specializing in bold, aromatic Laotian cuisine. Highlights include tangy, refreshing papaya salad, spicy and savory pad kee mao noodles, and perfectly crisped pork belly. Next, \u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> in San Francisco’s Mission District combines a quirky, eclectic vibe with satisfying Italian-American comfort food. Guests enjoy their hearty five-layer Cadillac lasagna, spaghetti and meatballs, and their juicy, flavorful steak dinners served with red peppercorn jus and pesto spaghetti. Lastly, \u003cstrong>District\u003c/strong> in downtown Oakland brings an elegant yet approachable dining experience, offering expertly crafted shareable plates designed to pair with an artfully curated selection of wines and cocktails. From classic Margherita pizza and crispy arancini romano to tender lamb meatballs and elote topped with roasted chili crema and cotija cheese, District’s menu thrills both wine enthusiasts and food lovers alike.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23378\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23378\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Richard Hsu, Tonya Thomas and Jeff Hunt from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.bhanmaevane.com/\">\u003cstrong>Bhan Mae Vane\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://sfspaghettishack.com/\">\u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://districtoak.com/\">\u003cstrong>District\u003c/strong> (Oakland)\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-23379\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1020x1360.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1536x2048.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1920x2560.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.cuvaison.com/wines/release/2023-estate-sauvignon-blanc-2023\">\u003cspan style=\"color: #339966\">\u003cb>Cuvaison 2022 Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, Los Carneros, California $28\u003c/em>\u003cbr>\nAs one of Napa Valley’s classic family producers, Cuvaison was founded in 1969 and has become not only a wine country destination but also a creator of benchmark wines. They are well known for elegant pinot noir and chardonnay. My pick for their superstar sipper, however, is sauvignon blanc. Made in a crisp, zesty style overflowing with lip-smacking citrus notes, this white has aromatic complexity from a touch of the grape semillon blended with the sauvignon blanc. A perfect complement to grilled fish dishes, feta-topped chicken and quinoa, and brunch casseroles. Stock up for year-round enjoyment.\u003c/p>\n\u003cp>\u003ca href=\"https://www.vineyardbrands.com/wine.aspx?pid=159&cid=49446&wid=1625\">\u003cspan style=\"color: #339966\">\u003cstrong>Serena 2023 “MODE 0,0” Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Chile $15\u003c/em>\u003cbr>\nIf you’re looking for a nonalcoholic white that still captures the freshness and character of sauvignon blanc, look no further than this impressive bottling from Miguel Torres in Chile. Finding delicious wine without alcohol can be a challenge. This is one of the first examples I heartily recommend. Light lemon-lime aromas are followed by a bright mouthful of flavor. Enjoy with chips and salsa on a sunny day.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"321\" data-end=\"386\">\u003cstrong data-start=\"321\" data-end=\"340\">Leslie Sbrocco:\u003c/strong> Bold Laotian and Thai flavors in Alameda…\u003c/p>\n\u003cp data-start=\"388\" data-end=\"439\">\u003cstrong data-start=\"388\" data-end=\"402\">Jeff Hunt:\u003c/strong> Hands on. I like to touch my food.\u003c/p>\n\u003cp data-start=\"441\" data-end=\"485\">\u003cstrong data-start=\"441\" data-end=\"459\">Michael Irish:\u003c/strong> Cheers, cheers, cheers.\u003c/p>\n\u003cp data-start=\"487\" data-end=\"553\">\u003cstrong data-start=\"487\" data-end=\"506\">Leslie Sbrocco:\u003c/strong> …a quirky Italian spot in San Francisco…\u003c/p>\n\u003cp data-start=\"555\" data-end=\"623\">\u003cstrong data-start=\"555\" data-end=\"572\">Tonya Thomas:\u003c/strong> I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"625\" data-end=\"697\">\u003cstrong data-start=\"625\" data-end=\"644\">Leslie Sbrocco:\u003c/strong> …and a hip wine and whiskey lounge in Oakland…\u003c/p>\n\u003cp data-start=\"699\" data-end=\"756\">\u003cstrong data-start=\"699\" data-end=\"715\">Richard Hsu:\u003c/strong> Trust me, that dish did not last long.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"823\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> …just ahead on \u003cem>Check, Please! Bay Area\u003c/em>.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"847\">\u003cstrong data-start=\"825\" data-end=\"841\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"849\" data-end=\"879\">\u003cstrong data-start=\"849\" data-end=\"868\">Leslie Sbrocco:\u003c/strong> Tell us.\u003c/p>\n\u003cp data-start=\"881\" data-end=\"898\">[music playing]\u003c/p>\n\u003cp data-start=\"900\" data-end=\"1426\">\u003cstrong data-start=\"900\" data-end=\"919\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>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>Check, Please!\u003c/em> table today are retired lawyer and podcaster \u003cstrong data-start=\"1286\" data-end=\"1301\">Richard Hsu\u003c/strong>, podcaster and editor \u003cstrong data-start=\"1324\" data-end=\"1337\">Jeff Hunt\u003c/strong>, and senior analyst \u003cstrong data-start=\"1358\" data-end=\"1374\">Tonya Thomas\u003c/strong>. Well, welcome, everyone. Are you ready to party?\u003c/p>\n\u003cp data-start=\"1428\" data-end=\"1443\">\u003cstrong data-start=\"1428\" data-end=\"1436\">All:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"1445\" data-end=\"1699\">\u003cstrong data-start=\"1445\" data-end=\"1464\">Leslie Sbrocco:\u003c/strong> Richard’s up first with his favorite date-night spot. It’s a casual little eatery founded by two sisters, bringing their own modern twist to traditional Thai and Laotian dishes. Nestled in the heart of Alameda, it’s Bhan Mae Vane.\u003c/p>\n\u003cp data-start=\"1701\" data-end=\"1732\">\u003cstrong data-start=\"1701\" data-end=\"1715\">Thip Tran:\u003c/strong> Welcome, guys.\u003c/p>\n\u003cp data-start=\"1734\" data-end=\"1841\">\u003cstrong data-start=\"1734\" data-end=\"1748\">Bebe Lach:\u003c/strong> Bhan Mae Vane is a Lao and Thai restaurant in the heart of Alameda, family-run business.\u003c/p>\n\u003cp data-start=\"1843\" data-end=\"1986\">\u003cstrong data-start=\"1843\" data-end=\"1857\">Thip Tran:\u003c/strong> When we created this business, we created it in honor of our mom. My family came from Vientiane, which is the capital of Laos.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2327\">\u003cstrong data-start=\"1988\" data-end=\"2002\">Bebe Lach:\u003c/strong> Growing up, my mom ran a family restaurant. But back in those days, it was Thai food. It wasn’t Laotian food. My mom was afraid to really bring that out because nobody knew anything about Laos. Lao food, some ingredients are pungent, like anchovy sauce and shrimp paste sauce, so it adds a little bit more depth of flavor.\u003c/p>\n\u003cp data-start=\"2329\" data-end=\"3041\">\u003cstrong data-start=\"2329\" data-end=\"2343\">Bebe Lach:\u003c/strong> Nam Khao is our crispy rice ball salad that is a traditional Laotian dish, but it’s my mom’s twist to things—like add a little bit of this to give it more flavor here—because people don’t do that. So we’ve learned those little tips and tricks from her. My favorite item on the menu is the sakoo. Sakoo is savory tapioca balls. It’s ground pork with fresh shallots, onions, garlic, peanuts, wrapped with tapioca dough. Back in the day before we opened our restaurant, you’d get lucky if you’d get it from a little old lady selling it at the temple. It’s just a dish that you just can’t find anywhere. You wrap it all up in a bite-size and just pop it in, and it’s like, the best thing ever.\u003c/p>\n\u003cp data-start=\"3043\" data-end=\"3146\">\u003cstrong data-start=\"3043\" data-end=\"3057\">Thip Tran:\u003c/strong> People are actually coming in and ordering the Thai food and exploring the Lao food…\u003c/p>\n\u003cp data-start=\"3148\" data-end=\"3170\">\u003cstrong data-start=\"3148\" data-end=\"3162\">Bebe Lach:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3172\" data-end=\"3211\">\u003cstrong data-start=\"3172\" data-end=\"3186\">Thip Tran:\u003c/strong> …and also loving it.\u003c/p>\n\u003cp data-start=\"3213\" data-end=\"3578\">\u003cstrong data-start=\"3213\" data-end=\"3227\">Bebe Lach:\u003c/strong> If my mom was here and she could see what we’ve done with this restaurant in honor of her, I think she would be proud. My mom did get a chance to try my food, and one of the last things that she asked for before she passed away was, um… [voice breaking] my Pad Thai. She loved my food. And if she were to be looking down, she’d be very proud.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3607\">\u003cstrong data-start=\"3580\" data-end=\"3588\">All:\u003c/strong> Bhan Mae Vane!\u003c/p>\n\u003cp data-start=\"3609\" data-end=\"3621\">[cheering]\u003c/p>\n\u003cp data-start=\"3623\" data-end=\"3742\">\u003cstrong data-start=\"3623\" data-end=\"3642\">Leslie Sbrocco:\u003c/strong> All right, Richard, you live in San Francisco, but you make that trek to Alameda. Is it worth it?\u003c/p>\n\u003cp data-start=\"3744\" data-end=\"4016\">\u003cstrong data-start=\"3744\" data-end=\"3760\">Richard Hsu:\u003c/strong> It’s totally worth it for Bhan Mae Vane. My girlfriend grew up in Alameda. She discovered this restaurant. It’s very family-friendly. You can have large groups of people there. It’s bright and airy, it’s modern. It’s really a fun place to have dinner.\u003c/p>\n\u003cp data-start=\"4018\" data-end=\"4067\">\u003cstrong data-start=\"4018\" data-end=\"4037\">Leslie Sbrocco:\u003c/strong> And what do you start with?\u003c/p>\n\u003cp data-start=\"4069\" data-end=\"4444\">\u003cstrong data-start=\"4069\" data-end=\"4085\">Richard Hsu:\u003c/strong> So we always start with the sakoo, which is this amazing dish that’s served in a bamboo platter. And actually, eating it is kind of like a project. You take the tapioca ball, you put the mint leaf on top, you wrap it in lettuce, and then you eat it like a little burrito, maybe. And then you just get this wonderful sensation of chewiness and crispiness.\u003c/p>\n\u003cp data-start=\"4446\" data-end=\"4538\">\u003cstrong data-start=\"4446\" data-end=\"4465\">Leslie Sbrocco:\u003c/strong> It’s one of those dishes we call “you can play with your food,” right?\u003c/p>\n\u003cp data-start=\"4540\" data-end=\"4567\">\u003cstrong data-start=\"4540\" data-end=\"4556\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"4569\" data-end=\"4614\">\u003cstrong data-start=\"4569\" data-end=\"4588\">Leslie Sbrocco:\u003c/strong> Did you have that dish?\u003c/p>\n\u003cp data-start=\"4616\" data-end=\"4765\">\u003cstrong data-start=\"4616\" data-end=\"4630\">Jeff Hunt:\u003c/strong> I did. Hands on. I like to touch my food. And there’s no manual, so you’re just kind of making it up as you go. It was just perfect.\u003c/p>\n\u003cp data-start=\"4767\" data-end=\"5177\">\u003cstrong data-start=\"4767\" data-end=\"4784\">Tonya Thomas:\u003c/strong> I ended up getting the pineapple khao pad. It was a beautiful dish. It had raisins. It had pineapple. Oh, and I can’t forget the cashews. That was just delicious and made everything come together very, very well. Then we ordered the garlic noodles. The noodles were buttery, which was absolutely delicious. It wasn’t overly garlicky. Very creamy. They came out hot. It was just perfect.\u003c/p>\n\u003cp data-start=\"5179\" data-end=\"5221\">\u003cstrong data-start=\"5179\" data-end=\"5195\">Richard Hsu:\u003c/strong> It’s good to hear that.\u003c/p>\n\u003cp data-start=\"5223\" data-end=\"5277\">\u003cstrong data-start=\"5223\" data-end=\"5242\">Leslie Sbrocco:\u003c/strong> All right. What about you, Jeff?\u003c/p>\n\u003cp data-start=\"5279\" data-end=\"5524\">\u003cstrong data-start=\"5279\" data-end=\"5293\">Jeff Hunt:\u003c/strong> Fried tofu. Yum! With the Thai-style peanut sauce. I will never kick fried anything—especially tofu—out of bed. And it was delicious. I don’t know if it had to do with the way they cut it in triangles, but the fry was perfect.\u003c/p>\n\u003cp data-start=\"5526\" data-end=\"5592\">\u003cstrong data-start=\"5526\" data-end=\"5545\">Leslie Sbrocco:\u003c/strong> Because triangles maybe give more fry sides?\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5680\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> On the outsides. And the inside stayed soft and delicious and creamy.\u003c/p>\n\u003cp data-start=\"5682\" data-end=\"5753\">\u003cstrong data-start=\"5682\" data-end=\"5698\">Richard Hsu:\u003c/strong> Did you notice how generous the portions were there?\u003c/p>\n\u003cp data-start=\"5755\" data-end=\"5783\">\u003cstrong data-start=\"5755\" data-end=\"5769\">Jeff Hunt:\u003c/strong> Yes, I did.\u003c/p>\n\u003cp data-start=\"5785\" data-end=\"5904\">\u003cstrong data-start=\"5785\" data-end=\"5801\">Richard Hsu:\u003c/strong> That’s one thing—you really get good bang for your buck at this restaurant. There’s often leftovers.\u003c/p>\n\u003cp data-start=\"5906\" data-end=\"5932\">\u003cstrong data-start=\"5906\" data-end=\"5920\">Jeff Hunt:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"5934\" data-end=\"5965\">\u003cstrong data-start=\"5934\" data-end=\"5951\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5967\" data-end=\"6620\">\u003cstrong data-start=\"5967\" data-end=\"5983\">Richard Hsu:\u003c/strong> The main dish that we like that’s really excellent is their papaya salad, which is hand-shredded papaya. They make two styles. There’s a Thai style and a Laotian style. Now, the Thai style a lot of people have had—that’s just with standard fish sauce. But the Laotian style has a shrimp paste, so it makes it a little bit more seafoody. And Laotian food can be extremely spicy, so you have to specify which level of spiciness you want. It’s served with crunchy pork rinds, some soft noodles, as well as some cabbage, so it’s just an interesting experience. I’ve never been to Thailand or Laos, but it just makes me want to go there.\u003c/p>\n\u003cp data-start=\"6622\" data-end=\"6837\">\u003cstrong data-start=\"6622\" data-end=\"6641\">Leslie Sbrocco:\u003c/strong> Well, they’re right next to each other, right? So the cuisines are very, very similar. But as you said, just those minor differences make quite a difference in what you’re getting on the plate.\u003c/p>\n\u003cp data-start=\"6839\" data-end=\"6866\">\u003cstrong data-start=\"6839\" data-end=\"6855\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"6868\" data-end=\"6901\">\u003cstrong data-start=\"6868\" data-end=\"6887\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"75\" data-end=\"286\">\u003cstrong data-start=\"75\" data-end=\"89\">Jeff Hunt:\u003c/strong> I actually visited Laos, and one of the things I loved the most was the food. And larb, in Thai, is one of my favorite Thai dishes. At this place, I believe it’s the same thing, called laab.\u003c/p>\n\u003cp data-start=\"288\" data-end=\"334\">\u003cstrong data-start=\"288\" data-end=\"299\">Server:\u003c/strong> I have Laab Seen for you guys.\u003c/p>\n\u003cp data-start=\"336\" data-end=\"504\">\u003cstrong data-start=\"336\" data-end=\"350\">Jeff Hunt:\u003c/strong> And I was asked about the spice, and I said medium. I’m adventurous. And it was a little more than what I would call medium. I’ll just put it that way.\u003c/p>\n\u003cp data-start=\"506\" data-end=\"550\">\u003cstrong data-start=\"506\" data-end=\"522\">Richard Hsu:\u003c/strong> It was probably a killer.\u003c/p>\n\u003cp data-start=\"552\" data-end=\"738\">\u003cstrong data-start=\"552\" data-end=\"566\">Jeff Hunt:\u003c/strong> [laughs] Yeah, right, right. But it was delicious all the same. It’s minced chicken meat and then herbs and peppers, and it’s so flavorful and just a really good dish.\u003c/p>\n\u003cp data-start=\"740\" data-end=\"792\">\u003cstrong data-start=\"740\" data-end=\"759\">Leslie Sbrocco:\u003c/strong> Any other dishes that you had?\u003c/p>\n\u003cp data-start=\"794\" data-end=\"1126\">\u003cstrong data-start=\"794\" data-end=\"811\">Tonya Thomas:\u003c/strong> I did. I tried the red curry, and the protein that we used was the chicken. It came in this beautiful dish. It had lots of vegetables—bell peppers, radish. It had a whole lot of different vegetables in there that just merged very nicely together. The only thing, I just wish they had a little bit more chicken.\u003c/p>\n\u003cp data-start=\"1128\" data-end=\"1158\">\u003cstrong data-start=\"1128\" data-end=\"1144\">Richard Hsu:\u003c/strong> Okay, okay.\u003c/p>\n\u003cp data-start=\"1160\" data-end=\"1257\">\u003cstrong data-start=\"1160\" data-end=\"1177\">Tonya Thomas:\u003c/strong> And the sauce was a little spicy, but the dish itself was delicious, so yeah.\u003c/p>\n\u003cp data-start=\"1259\" data-end=\"1286\">\u003cstrong data-start=\"1259\" data-end=\"1278\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1393\">\u003cstrong data-start=\"1288\" data-end=\"1302\">Jeff Hunt:\u003c/strong> I don’t want to leave this restaurant discussion without talking about the pork belly.\u003c/p>\n\u003cp data-start=\"1395\" data-end=\"1417\">\u003cstrong data-start=\"1395\" data-end=\"1411\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"1419\" data-end=\"1487\">\u003cstrong data-start=\"1419\" data-end=\"1438\">Leslie Sbrocco:\u003c/strong> Tell us. Tell us. ‘Cause I’m a pork belly fan.\u003c/p>\n\u003cp data-start=\"1489\" data-end=\"1662\">\u003cstrong data-start=\"1489\" data-end=\"1503\">Jeff Hunt:\u003c/strong> Good morning, good afternoon, and good night. I mean, I also won’t kick any pork belly out of bed, but what I really loved is that the crispiness was crisp.\u003c/p>\n\u003cp data-start=\"1664\" data-end=\"1688\">\u003cstrong data-start=\"1664\" data-end=\"1680\">Richard Hsu:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1690\" data-end=\"1812\">\u003cstrong data-start=\"1690\" data-end=\"1704\">Jeff Hunt:\u003c/strong> And the belly was soft. So you had that texture experience in your mouth, and the flavors—oh my goodness.\u003c/p>\n\u003cp data-start=\"1814\" data-end=\"1837\">\u003cstrong data-start=\"1814\" data-end=\"1830\">Richard Hsu:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1839\" data-end=\"1882\">\u003cstrong data-start=\"1839\" data-end=\"1853\">Jeff Hunt:\u003c/strong> It’s just so, so, so good.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"2001\">\u003cstrong data-start=\"1884\" data-end=\"1900\">Richard Hsu:\u003c/strong> So one of the drinks that I don’t know if you guys got to try is called the Thai iced green tea.\u003c/p>\n\u003cp data-start=\"2003\" data-end=\"2032\">\u003cstrong data-start=\"2003\" data-end=\"2017\">Jeff Hunt:\u003c/strong> Oh, wow. No.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2297\">\u003cstrong data-start=\"2034\" data-end=\"2050\">Richard Hsu:\u003c/strong> Which is not like a regular Thai iced tea. This is actually a green-colored drink with maybe a little bit of matcha in it. And it was layered so that the milk was on top and the green part was on the bottom, but it was very floral and fragrant.\u003c/p>\n\u003cp data-start=\"2299\" data-end=\"2349\">\u003cstrong data-start=\"2299\" data-end=\"2318\">Leslie Sbrocco:\u003c/strong> And did you get any dessert?\u003c/p>\n\u003cp data-start=\"2351\" data-end=\"2404\">\u003cstrong data-start=\"2351\" data-end=\"2367\">Richard Hsu:\u003c/strong> They only have two desserts there.\u003c/p>\n\u003cp data-start=\"2406\" data-end=\"2423\">\u003cstrong data-start=\"2406\" data-end=\"2416\">Woman:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"2425\" data-end=\"2478\">\u003cstrong data-start=\"2425\" data-end=\"2441\">Richard Hsu:\u003c/strong> One is a sticky rice mango dish.\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2505\">\u003cstrong data-start=\"2480\" data-end=\"2494\">Jeff Hunt:\u003c/strong> Oh, yum.\u003c/p>\n\u003cp data-start=\"2507\" data-end=\"2971\">\u003cstrong data-start=\"2507\" data-end=\"2523\">Richard Hsu:\u003c/strong> And one is an egg custard purple rice dish. And they’re both served with this coconut creamy sauce, which makes it kind of a little savory and kind of a little bit sweet, and in both cases, you have the contrast of the rice, which is warm, and then you’ve got the cold mango, and then you have the warm purple rice with kind of a cold egg custard. So it just makes a beautiful kind of a soft dessert. But it really kind of rounds out the meal.\u003c/p>\n\u003cp data-start=\"2973\" data-end=\"3033\">\u003cstrong data-start=\"2973\" data-end=\"2992\">Leslie Sbrocco:\u003c/strong> Definitely cleanses your palate after.\u003c/p>\n\u003cp data-start=\"3035\" data-end=\"3111\">\u003cstrong data-start=\"3035\" data-end=\"3051\">Richard Hsu:\u003c/strong> It cleanses your palate. It’s just kind of perfect, nice.\u003c/p>\n\u003cp data-start=\"3113\" data-end=\"3175\">\u003cstrong data-start=\"3113\" data-end=\"3127\">Jeff Hunt:\u003c/strong> It’s like a goodbye kiss from the restaurant.\u003c/p>\n\u003cp data-start=\"3177\" data-end=\"3232\">\u003cstrong data-start=\"3177\" data-end=\"3193\">Richard Hsu:\u003c/strong> Yeah, that’s exactly what it’s like.\u003c/p>\n\u003cp data-start=\"3234\" data-end=\"3293\">\u003cstrong data-start=\"3234\" data-end=\"3253\">Leslie Sbrocco:\u003c/strong> I love that. Would you stop by again?\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3631\">\u003cstrong data-start=\"3295\" data-end=\"3312\">Tonya Thomas:\u003c/strong> Oh, absolutely. The service was good. We got there about lunchtime, and it wasn’t that many folks. We got seated pretty quickly. But I kid you not, within about 15 minutes, it started getting very full, to the point where they needed a wait list. So it just kind of attests to it being a very popular place to go to.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3714\">\u003cstrong data-start=\"3633\" data-end=\"3652\">Leslie Sbrocco:\u003c/strong> And it sounded like you’ll go back just for those desserts.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3825\">\u003cstrong data-start=\"3716\" data-end=\"3730\">Jeff Hunt:\u003c/strong> Especially after this conversation, I’m going back, yeah. I’ll find a way to get to Alameda.\u003c/p>\n\u003cp data-start=\"3827\" data-end=\"3892\">\u003cstrong data-start=\"3827\" data-end=\"3846\">Leslie Sbrocco:\u003c/strong> You need that little kiss of dessert there.\u003c/p>\n\u003cp data-start=\"3894\" data-end=\"3919\">\u003cstrong data-start=\"3894\" data-end=\"3908\">Jeff Hunt:\u003c/strong> Correct.\u003c/p>\n\u003cp data-start=\"3921\" data-end=\"4099\">\u003cstrong data-start=\"3921\" data-end=\"3940\">Leslie Sbrocco:\u003c/strong> All right. If you would like to try Bhan Mae Vane, it’s located on Webster Street in Alameda, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"357\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> As a podcaster, Jeff has a passion for telling stories of the unique people and places you can only find in the city by the Bay. Case in point—the eclectic spot that’s become his go-to for Italian comfort food. Located in San Francisco’s Mission District, it’s Emmy’s Spaghetti Shack.\u003c/p>\n\u003cp data-start=\"359\" data-end=\"503\">\u003cstrong data-start=\"359\" data-end=\"377\">Michael Irish:\u003c/strong> The vibe of Emmy’s is super laid back, a little quirky. And I think it’s really, really hard to not have fun in this place.\u003c/p>\n\u003cp data-start=\"505\" data-end=\"521\">\u003cstrong data-start=\"505\" data-end=\"519\">[Cheering]\u003c/strong>\u003c/p>\n\u003cp data-start=\"523\" data-end=\"823\">\u003cstrong data-start=\"523\" data-end=\"539\">Emmy Kaplan:\u003c/strong> I founded the restaurant in 2001. I was a server at the time in some pretty fancy places. We wanted somewhere to eat after work at 10:00, 11:00. We wanted music, we wanted good food, and a place where we could all feel like we belonged and we didn’t have to dress up and get fancy.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"1096\">\u003cstrong data-start=\"825\" data-end=\"843\">Michael Irish:\u003c/strong> We don’t shy away from the portions here at Emmy’s. Italian-American comfort food, top to bottom. It’s big spaghetti and meatballs. It’s a big lasagna. You can share it with your friends. You can eat it yourself. No judgment, whatever you want to do.\u003c/p>\n\u003cp data-start=\"1098\" data-end=\"1422\">\u003cstrong data-start=\"1098\" data-end=\"1114\">Emmy Kaplan:\u003c/strong> The thing I’m most proud of on the menu is the Cadillac Lasagna—vodka sauce, ricotta, sunflower seed pesto. We do a pork and beef ragu. You don’t get a lot of al dente lasagna. It’s not easy to do it. You should never be baking your lasagna. You’re baking your lasagna, you’re going the wrong direction.\u003c/p>\n\u003cp data-start=\"1424\" data-end=\"1653\">\u003cstrong data-start=\"1424\" data-end=\"1442\">Michael Irish:\u003c/strong> The clientele at Emmy’s is all over the place, and I love that. It’s young, old. The servers—they’re always really nice people. They’re gonna be smiling. We’ll tell jokes. We’ll do shots if that’s your thing.\u003c/p>\n\u003cp data-start=\"1655\" data-end=\"1704\">\u003cstrong data-start=\"1655\" data-end=\"1665\">Irish:\u003c/strong> Cheers, cheers, cheers, prost, yeah!\u003c/p>\n\u003cp data-start=\"1706\" data-end=\"1873\">\u003cstrong data-start=\"1706\" data-end=\"1724\">Michael Irish:\u003c/strong> It’s really a community place. And that’s the thing that Emmy did, and I’m gonna keep going with. It’s one of my favorite things about this place.\u003c/p>\n\u003cp data-start=\"1875\" data-end=\"1985\">\u003cstrong data-start=\"1875\" data-end=\"1894\">Leslie Sbrocco:\u003c/strong> You know, to use the word unique about Emmy’s Spaghetti Shack, why do you think that is?\u003c/p>\n\u003cp data-start=\"1987\" data-end=\"2127\">\u003cstrong data-start=\"1987\" data-end=\"2001\">Jeff Hunt:\u003c/strong> I think of the place as part art gallery, part little kids’ playground, and part delicious, warm, comforting, hugging food.\u003c/p>\n\u003cp data-start=\"2129\" data-end=\"2157\">\u003cstrong data-start=\"2129\" data-end=\"2148\">Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp data-start=\"2159\" data-end=\"2181\">\u003cstrong data-start=\"2159\" data-end=\"2173\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2183\" data-end=\"2216\">\u003cstrong data-start=\"2183\" data-end=\"2202\">Leslie Sbrocco:\u003c/strong> In a shack.\u003c/p>\n\u003cp data-start=\"2218\" data-end=\"2341\">\u003cstrong data-start=\"2218\" data-end=\"2232\">Jeff Hunt:\u003c/strong> In a shack, yeah. I mean, yeah, and also the alliteration. Spaghetti Shack—who doesn’t want to go there?\u003c/p>\n\u003cp data-start=\"2343\" data-end=\"2425\">\u003cstrong data-start=\"2343\" data-end=\"2362\">Leslie Sbrocco:\u003c/strong> That’s right. Okay, you walk in the door. What do you order?\u003c/p>\n\u003cp data-start=\"2427\" data-end=\"2805\">\u003cstrong data-start=\"2427\" data-end=\"2441\">Jeff Hunt:\u003c/strong> The first thing I usually order is their Caesar salad, which I think of as kind of a deconstructed Caesar. They’ve got the long strips of romaine covered with toasted Parmesan, and I don’t know what they do to their croutons, but they stay crunchy through the dressing, which is an anchovy dressing. And, hello, hello, hello, hello. Get in my mouth, you know?\u003c/p>\n\u003cp data-start=\"2807\" data-end=\"2862\">\u003cstrong data-start=\"2807\" data-end=\"2826\">Leslie Sbrocco:\u003c/strong> Right. It checks all those boxes.\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2898\">\u003cstrong data-start=\"2864\" data-end=\"2878\">Jeff Hunt:\u003c/strong> All of the boxes.\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2973\">\u003cstrong data-start=\"2900\" data-end=\"2919\">Leslie Sbrocco:\u003c/strong> And what about you, Tonya? What did you start with?\u003c/p>\n\u003cp data-start=\"2975\" data-end=\"3267\">\u003cstrong data-start=\"2975\" data-end=\"2992\">Tonya Thomas:\u003c/strong> So I started with the butter lettuce salad. I’m a little disappointed now that I didn’t get the Caesar salad. The butter lettuce salad was basic. It had some radishes on it, and it had a citrusy dressing. It was good, but I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3326\">\u003cstrong data-start=\"3269\" data-end=\"3283\">Jeff Hunt:\u003c/strong> You gotta be a little naughty at Emmy’s.\u003c/p>\n\u003cp data-start=\"3328\" data-end=\"3365\">\u003cstrong data-start=\"3328\" data-end=\"3345\">Tonya Thomas:\u003c/strong> Exactly, exactly.\u003c/p>\n\u003cp data-start=\"3367\" data-end=\"3428\">\u003cstrong data-start=\"3367\" data-end=\"3386\">Leslie Sbrocco:\u003c/strong> Okay. What did you start with, Richard?\u003c/p>\n\u003cp data-start=\"3430\" data-end=\"3537\">\u003cstrong data-start=\"3430\" data-end=\"3446\">Richard Hsu:\u003c/strong> Well, I started with their spaghetti and meatballs. That’s what—they’re famous for it.\u003c/p>\n\u003cp data-start=\"3539\" data-end=\"3574\">\u003cstrong data-start=\"3539\" data-end=\"3556\">Tonya Thomas:\u003c/strong> Skip the salad.\u003c/p>\n\u003cp data-start=\"3576\" data-end=\"3942\">\u003cstrong data-start=\"3576\" data-end=\"3592\">Richard Hsu:\u003c/strong> Yeah, exactly. The spaghetti and meatballs. And I have to say, like, you know, I’m not a really big spaghetti person, but this spaghetti was just—it tasted like homemade. The meatballs were gigantic. This made me remember, like, how my mom might have made it. Or maybe my grandma made it. And I think that’s why people really love this restaurant.\u003c/p>\n\u003cp data-start=\"3944\" data-end=\"4022\">\u003cstrong data-start=\"3944\" data-end=\"3963\">Leslie Sbrocco:\u003c/strong> Jeff, did you get the spaghetti and meatballs this time?\u003c/p>\n\u003cp data-start=\"4024\" data-end=\"4150\">\u003cstrong data-start=\"4024\" data-end=\"4038\">Jeff Hunt:\u003c/strong> Because the spaghetti and meatballs is one of my best friends in the city, I chose not to get that this time.\u003c/p>\n\u003cp data-start=\"4152\" data-end=\"4243\">\u003cstrong data-start=\"4152\" data-end=\"4171\">Leslie Sbrocco:\u003c/strong> But do you agree, when you have gotten it, with Richard’s assessment?\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4523\">\u003cstrong data-start=\"4245\" data-end=\"4259\">Jeff Hunt:\u003c/strong> It’s one of my good friends. I like to hang out with him. Him and her. No, because in general, I love lasagna. It’s one of my best comfort foods. And I had never had their lasagna. But it’s a different sauce than the spaghetti. It’s a light red vodka sauce.\u003c/p>\n\u003cp data-start=\"4525\" data-end=\"4565\">\u003cstrong data-start=\"4525\" data-end=\"4541\">Richard Hsu:\u003c/strong> Yes, I remember that.\u003c/p>\n\u003cp data-start=\"4567\" data-end=\"4780\">\u003cstrong data-start=\"4567\" data-end=\"4581\">Jeff Hunt:\u003c/strong> Also delicious. And then they do a little dollop of pesto and a little dollop of ricotta. So it’s got that Margherita, tricolore kind of Italian thing going on, and it was out of this world.\u003c/p>\n\u003cp data-start=\"4782\" data-end=\"5029\">\u003cstrong data-start=\"4782\" data-end=\"4799\">Tonya Thomas:\u003c/strong> I had the lasagna as well, and I wholeheartedly agree. It was delicious. What I also enjoyed, too, was that the noodle itself was al dente, because sometimes people make it a little mushy. It was perfect, and you get a lot.\u003c/p>\n\u003cp data-start=\"5031\" data-end=\"5118\">\u003cstrong data-start=\"5031\" data-end=\"5047\">Richard Hsu:\u003c/strong> Did either of you get the garlic bread on the side, by any chance?\u003c/p>\n\u003cp data-start=\"5120\" data-end=\"5208\">\u003cstrong data-start=\"5120\" data-end=\"5134\">Jeff Hunt:\u003c/strong> I didn’t on this last trip, but I know exactly that of which you speak.\u003c/p>\n\u003cp data-start=\"5210\" data-end=\"5560\">\u003cstrong data-start=\"5210\" data-end=\"5226\">Richard Hsu:\u003c/strong> It was so funny, because we ordered that kind of accidentally at the very end. And when that came out, we went with a group of friends, and they just wolfed that thing down. [laughs] I mean, this might be the best dish here. So I didn’t know. I just thought, “Maybe we should have a little garlic bread with spaghetti, you know?”\u003c/p>\n\u003cp data-start=\"5562\" data-end=\"5592\">\u003cstrong data-start=\"5562\" data-end=\"5576\">Jeff Hunt:\u003c/strong> To sop it up.\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5643\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> And it was—people just loved it.\u003c/p>\n\u003cp data-start=\"5645\" data-end=\"5691\">\u003cstrong data-start=\"5645\" data-end=\"5664\">Leslie Sbrocco:\u003c/strong> No garlic bread for you?\u003c/p>\n\u003cp data-start=\"5693\" data-end=\"5907\">\u003cstrong data-start=\"5693\" data-end=\"5710\">Tonya Thomas:\u003c/strong> No garlic bread. I had the focaccia bread that came with my dish. So that piece of bread came in handy. Was able to sop it up and finish it all. I literally—there was nothing left on my plate.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5934\">\u003cstrong data-start=\"5909\" data-end=\"5923\">Jeff Hunt:\u003c/strong> Perfect.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"419\">\u003cstrong data-start=\"49\" data-end=\"65\">Richard Hsu:\u003c/strong> Well, we had the lasagna also, but the dish that we also had on top of that—we had a lot of people—was the peppercorn steak and the pesto spaghetti that goes on the side. And what’s amazing about the steak—it’s very tender and grilled and everything—is they put peppercorns in the steak, which I think tenderizes it. I’d never had that before.\u003c/p>\n\u003cp data-start=\"421\" data-end=\"470\">\u003cstrong data-start=\"421\" data-end=\"435\">Jeff Hunt:\u003c/strong> It’s also a peppercorn au jus.\u003c/p>\n\u003cp data-start=\"472\" data-end=\"514\">\u003cstrong data-start=\"472\" data-end=\"488\">Richard Hsu:\u003c/strong> Oh, is that what it is?\u003c/p>\n\u003cp data-start=\"516\" data-end=\"538\">\u003cstrong data-start=\"516\" data-end=\"530\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"540\" data-end=\"707\">\u003cstrong data-start=\"540\" data-end=\"556\">Richard Hsu:\u003c/strong> Got it, got it. And I wasn’t expecting that at a Spaghetti Shack, but it was really a nice dish. And we were really thrilled that we ordered that.\u003c/p>\n\u003cp data-start=\"709\" data-end=\"767\">\u003cstrong data-start=\"709\" data-end=\"728\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip on?\u003c/p>\n\u003cp data-start=\"769\" data-end=\"979\">\u003cstrong data-start=\"769\" data-end=\"785\">Richard Hsu:\u003c/strong> I had this really interesting drink called Lupe Under the Sun, and it was served with a little orange, and it had an umbrella in it, and it was a spicy mango tequila. Really hit the spot.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1002\">\u003cstrong data-start=\"981\" data-end=\"995\">Jeff Hunt:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1004\" data-end=\"1077\">\u003cstrong data-start=\"1004\" data-end=\"1023\">Leslie Sbrocco:\u003c/strong> You would definitely be on the beach under the sun.\u003c/p>\n\u003cp data-start=\"1079\" data-end=\"1117\">\u003cstrong data-start=\"1079\" data-end=\"1095\">Richard Hsu:\u003c/strong> For sure, for sure.\u003c/p>\n\u003cp data-start=\"1119\" data-end=\"1153\">\u003cstrong data-start=\"1119\" data-end=\"1138\">Leslie Sbrocco:\u003c/strong> And dessert?\u003c/p>\n\u003cp data-start=\"1155\" data-end=\"1637\">\u003cstrong data-start=\"1155\" data-end=\"1171\">Richard Hsu:\u003c/strong> They have two off-the-menu desserts. There are actually no desserts on the menu, but we saw two desserts go by us as we were sitting there. So we, you know, pulled off the waiter and said, “Hey, what are those?” And then they told us it’s this decadent, decadent brownie with two scoops of ice cream, and they have a peanut butter bar with two scoops of ice cream. So when he said, “Look, these are the only two desserts,” we said, “We’ll take them both.”\u003c/p>\n\u003cp data-start=\"1639\" data-end=\"1661\">\u003cstrong data-start=\"1639\" data-end=\"1653\">Jeff Hunt:\u003c/strong> Yeah!\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1721\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> I’m gonna call you my dessert guy.\u003c/p>\n\u003cp data-start=\"1723\" data-end=\"1804\">\u003cstrong data-start=\"1723\" data-end=\"1739\">Richard Hsu:\u003c/strong> I know. I’m your dessert guy. We went all out on the desserts.\u003c/p>\n\u003cp data-start=\"1806\" data-end=\"1874\">\u003cstrong data-start=\"1806\" data-end=\"1825\">Leslie Sbrocco:\u003c/strong> Mm-hmm. And you did not have dessert, did you?\u003c/p>\n\u003cp data-start=\"1876\" data-end=\"1910\">\u003cstrong data-start=\"1876\" data-end=\"1893\">Tonya Thomas:\u003c/strong> No, I did not.\u003c/p>\n\u003cp data-start=\"1912\" data-end=\"1975\">\u003cstrong data-start=\"1912\" data-end=\"1931\">Leslie Sbrocco:\u003c/strong> Okay. You did not see the desserts go by?\u003c/p>\n\u003cp data-start=\"1977\" data-end=\"2000\">\u003cstrong data-start=\"1977\" data-end=\"1994\">Tonya Thomas:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"2002\" data-end=\"2044\">\u003cstrong data-start=\"2002\" data-end=\"2018\">Richard Hsu:\u003c/strong> They’re off-menu, so…\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2111\">\u003cstrong data-start=\"2046\" data-end=\"2065\">Leslie Sbrocco:\u003c/strong> Think of the calories you saved yourself.\u003c/p>\n\u003cp data-start=\"2113\" data-end=\"2591\">\u003cstrong data-start=\"2113\" data-end=\"2130\">Tonya Thomas:\u003c/strong> Oh, lots. Although I think I made up with it with the wine because I absolutely had wine with my dinner. And I actually made it for happy hour, which was nice. I went on a Tuesday. So what I didn’t realize was that on Tuesdays, kids eat free. And I just kept seeing all these little kids coming. I’m like, “Oh, they’re cute.” I’m all, “Oh, there’s a lot of them.” And then I go, “Oh, it’s…” you know, they said, “Yes, it’s Kids Eat Free night.”\u003c/p>\n\u003cp data-start=\"2593\" data-end=\"2730\">\u003cstrong data-start=\"2593\" data-end=\"2612\">Leslie Sbrocco:\u003c/strong> That’s a beautiful thing to have in that neighborhood, especially with the cost of food and taking your family out.\u003c/p>\n\u003cp data-start=\"2732\" data-end=\"2763\">\u003cstrong data-start=\"2732\" data-end=\"2749\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"2765\" data-end=\"2787\">\u003cstrong data-start=\"2765\" data-end=\"2779\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2789\" data-end=\"2881\">\u003cstrong data-start=\"2789\" data-end=\"2808\">Leslie Sbrocco:\u003c/strong> And you go back repeatedly, so you obviously feel the prices are fair?\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3053\">\u003cstrong data-start=\"2883\" data-end=\"2897\">Jeff Hunt:\u003c/strong> I do, and I don’t always finish my meal. So sometimes it’s two meals, so even more bang for your buck. It’s a comforting food and a comforting place.\u003c/p>\n\u003cp data-start=\"3055\" data-end=\"3263\">\u003cstrong data-start=\"3055\" data-end=\"3074\">Leslie Sbrocco:\u003c/strong> All right, if you would like to try Emmy’s Spaghetti Shack, it’s located on Mission Street in San Francisco, and the average dinner tab per person without drinks is around \u003cstrong data-start=\"3253\" data-end=\"3260\">$50\u003c/strong>.\u003c/p>\n\u003cp data-start=\"3265\" data-end=\"3522\">\u003cstrong data-start=\"3265\" data-end=\"3284\">Leslie Sbrocco:\u003c/strong> Tonya’s a girl after my own heart. Give her a glass of Pinot paired with some globally inspired small plates, and she’s all set for the perfect night out. She’s found her happy place in the heart of Old Oakland at District.\u003c/p>\n\u003cp data-start=\"3524\" data-end=\"3545\">\u003cstrong data-start=\"3524\" data-end=\"3543\">[music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3547\" data-end=\"3714\">\u003cstrong data-start=\"3547\" data-end=\"3562\">Josn Marsh:\u003c/strong> When you walk into District, it’s so fun, energetic, good food, good conversation. It’s a wonderful place to hang out and enjoy downtown Oakland.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3751\">\u003cstrong data-start=\"3716\" data-end=\"3725\">Host:\u003c/strong> We need a spot for two?\u003c/p>\n\u003cp data-start=\"3753\" data-end=\"3807\">\u003cstrong data-start=\"3753\" data-end=\"3768\">Josn Marsh:\u003c/strong> All right. Let’s see what we can do.\u003c/p>\n\u003cp data-start=\"3809\" data-end=\"4136\">\u003cstrong data-start=\"3809\" data-end=\"3824\">Josn Marsh:\u003c/strong> Our original location in San Francisco was solely a wine bar. When we opened up the Oakland location, our concept expanded into a wine and whiskey bar. We do flights of whiskey as well as single portions, and we have a large amount of allocated whiskeys you really can’t find almost anywhere else.\u003c/p>\n\u003cp data-start=\"4138\" data-end=\"4172\">\u003cstrong data-start=\"4138\" data-end=\"4148\">Guest:\u003c/strong> Cheers to District.\u003c/p>\n\u003cp data-start=\"4174\" data-end=\"4201\">\u003cstrong data-start=\"4174\" data-end=\"4187\">Guest #2:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"4203\" data-end=\"4522\">\u003cstrong data-start=\"4203\" data-end=\"4218\">Josn Marsh:\u003c/strong> Here at District, we do love our strong flavors. Our executive chef, Bob Cina, has a globally inspired menu of small plates—flavors from Mediterranean, Asian, and Peruvian influences. And it’s also seasonally done to create a different experience every time you walk into District.\u003c/p>\n\u003cp data-start=\"4524\" data-end=\"4556\">\u003cstrong data-start=\"4524\" data-end=\"4533\">Host:\u003c/strong> Welcome. Come on in.\u003c/p>\n\u003cp data-start=\"4558\" data-end=\"4779\">\u003cstrong data-start=\"4558\" data-end=\"4573\">Josn Marsh:\u003c/strong> My favorite thing on the menu—charcuterie and cheese. I think it’s a beautiful offering. It pairs so well with both whiskey and wine. It’s a delicious place to start your evening at District.\u003c/p>\n\u003cp data-start=\"4781\" data-end=\"5039\">\u003cstrong data-start=\"4781\" data-end=\"4796\">Josn Marsh:\u003c/strong> Old Oakland, hence the name, is the oldest part of downtown Oakland. Beautiful architecture, tree-lined streets. It’s a wonderful community down here. We have so many regulars who support us. People enjoy coming here after work.\u003c/p>\n\u003cp data-start=\"5041\" data-end=\"5065\">\u003cstrong data-start=\"5041\" data-end=\"5054\">Guest #3:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5067\" data-end=\"5091\">\u003cstrong data-start=\"5067\" data-end=\"5080\">Guest #4:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5093\" data-end=\"5373\">\u003cstrong data-start=\"5093\" data-end=\"5108\">Josn Marsh:\u003c/strong> And then in the evening time, we turn into a more vibrant lounge with exciting music and just a lot of fun entertainment. Walk in on any Friday night, I know half the people at the bar, and they know each other. It’s really a wonderful place to be.\u003c/p>\n\u003cp data-start=\"5375\" data-end=\"5423\">\u003cstrong data-start=\"5375\" data-end=\"5388\">Guest #5:\u003c/strong> That’s the town biz, baby. Uh!\u003c/p>\n\u003cp data-start=\"49\" data-end=\"184\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Now, Tonya, this place looks like a good spot to watch a game, right, or sit at the bar. What brings you there?\u003c/p>\n\u003cp data-start=\"186\" data-end=\"515\">\u003cstrong data-start=\"186\" data-end=\"203\">Tonya Thomas:\u003c/strong> So not only can you watch the game. There might be a birthday party going on, an anniversary. There’s a lot of different things that go on at District. People think, “Oh, it’s a bar.” But when you look at the menu, you’re like, “Okay, these aren’t typical things that you could see at a bar per se.”\u003c/p>\n\u003cp data-start=\"517\" data-end=\"903\">I always start with the Arancini Romano. It has a nice breadcrumb crust on the outside, and inside, nice cheesy risotto and spinach. Really delicious. It also is plated very nicely. It has this little garnish that comes on top. And then there’s this delicious smoked tomato sauce. Oh, my goodness. You have to get that and put it on there. It’s absolutely delicious.\u003c/p>\n\u003cp data-start=\"905\" data-end=\"980\">\u003cstrong data-start=\"905\" data-end=\"924\">Leslie Sbrocco:\u003c/strong> Okay, Jeff, what was your experience at District?\u003c/p>\n\u003cp data-start=\"982\" data-end=\"1025\">\u003cstrong data-start=\"982\" data-end=\"996\">Jeff Hunt:\u003c/strong> Big fan of deviled eggs.\u003c/p>\n\u003cp data-start=\"1027\" data-end=\"1084\">\u003cstrong data-start=\"1027\" data-end=\"1043\">Richard Hsu:\u003c/strong> Oh, they have the deviled eggs, yes.\u003c/p>\n\u003cp data-start=\"1086\" data-end=\"1259\">\u003cstrong data-start=\"1086\" data-end=\"1100\">Jeff Hunt:\u003c/strong> Fermented chili and pickled radish is what’s inside. And it just filled my mouth with experience, flavor, and happiness. Yeah, wonderful way to start.\u003c/p>\n\u003cp data-start=\"1261\" data-end=\"1296\">\u003cstrong data-start=\"1261\" data-end=\"1280\">Leslie Sbrocco:\u003c/strong> Happy eggs.\u003c/p>\n\u003cp data-start=\"1298\" data-end=\"1320\">\u003cstrong data-start=\"1298\" data-end=\"1312\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1322\" data-end=\"1680\">\u003cstrong data-start=\"1322\" data-end=\"1338\">Richard Hsu:\u003c/strong> We had the lamb meatballs with the garlic bread. I don’t know if you’ve tried that, but they were really delicious. You know, lamb can be gamey sometimes, but what they do is they put mint leaves into the lamb. So it really makes it a nice flavor. And then the garlic bread to go with it—it was just the perfect contrast.\u003c/p>\n\u003cp data-start=\"1682\" data-end=\"1718\">\u003cstrong data-start=\"1682\" data-end=\"1699\">Tonya Thomas:\u003c/strong> Yes. Absolutely.\u003c/p>\n\u003cp data-start=\"1720\" data-end=\"1747\">\u003cstrong data-start=\"1720\" data-end=\"1739\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1749\" data-end=\"2044\">\u003cstrong data-start=\"1749\" data-end=\"1766\">Tonya Thomas:\u003c/strong> Because I go there often, I got the dinner for two. The dinner for two is actually a great value. It comes with a starter, entrée, and it also comes with a salad. So it’s a perfect thing to get when you go there and you don’t want to spend a whole lot of money.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2295\">The organic greens—oh, my goodness. It’s probably one of the best salads that I’ve had any place. They have the avocados, the spicy sunflower seeds, the citrus, the watermelon radish. It’s just a beautiful salad and absolutely delicious.\u003c/p>\n\u003cp data-start=\"2297\" data-end=\"2402\">And then recently, I ordered their pizza. I’m not sure if you guys got a chance to try their pizza.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2431\">\u003cstrong data-start=\"2404\" data-end=\"2420\">Richard Hsu:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp data-start=\"2433\" data-end=\"2666\">\u003cstrong data-start=\"2433\" data-end=\"2450\">Tonya Thomas:\u003c/strong> It’s a very simple pizza. It’s on a thin crust. Very cheesy. I love the Margherita and the basil on there, so it’s really good. But you can definitely order all kinds of different varieties on there.\u003c/p>\n\u003cp data-start=\"2668\" data-end=\"2758\">\u003cstrong data-start=\"2668\" data-end=\"2684\">Richard Hsu:\u003c/strong> We did have that pizza, and we actually added prosciutto to that…\u003c/p>\n\u003cp data-start=\"2760\" data-end=\"2784\">\u003cstrong data-start=\"2760\" data-end=\"2777\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"2786\" data-end=\"2862\">\u003cstrong data-start=\"2786\" data-end=\"2802\">Richard Hsu:\u003c/strong> …which they said was one of the most common things…\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2910\">\u003cstrong data-start=\"2864\" data-end=\"2881\">Tonya Thomas:\u003c/strong> Good choice. Yes, it is.\u003c/p>\n\u003cp data-start=\"2912\" data-end=\"3030\">\u003cstrong data-start=\"2912\" data-end=\"2928\">Richard Hsu:\u003c/strong> Our waiter said, “This is one of the most popular dishes.” So, yes, that was really terrific.\u003c/p>\n\u003cp data-start=\"3032\" data-end=\"3056\">\u003cstrong data-start=\"3032\" data-end=\"3049\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3058\" data-end=\"3544\">\u003cstrong data-start=\"3058\" data-end=\"3072\">Jeff Hunt:\u003c/strong> I’m also a big fan of a Spanish dish called gambas al ajillo. And it’s prawns and garlic—that’s kind of the base of it. The way that District did it was very special. It’s served on a lemon risotto, so full of flavor and so bright and beautiful yellow, which contrasts with the redness of the prawns. They were grilled perfectly, and there were fried capers that were kind of dotted all around it. I didn’t know that existed, and now I do.\u003c/p>\n\u003cp data-start=\"3546\" data-end=\"3609\">\u003cstrong data-start=\"3546\" data-end=\"3565\">Leslie Sbrocco:\u003c/strong> They add a nice little pop of herbal…\u003c/p>\n\u003cp data-start=\"3611\" data-end=\"3750\">\u003cstrong data-start=\"3611\" data-end=\"3625\">Jeff Hunt:\u003c/strong> A pop, and that beautiful—yes. So good. My companion that day is vegan, so the Brussels sprouts that we ordered…\u003c/p>\n\u003cp data-start=\"3752\" data-end=\"3783\">\u003cstrong data-start=\"3752\" data-end=\"3769\">Tonya Thomas:\u003c/strong> Oh, gosh.\u003c/p>\n\u003cp data-start=\"3785\" data-end=\"3881\">\u003cstrong data-start=\"3785\" data-end=\"3799\">Jeff Hunt:\u003c/strong> …we had to get them without the pork, and he also has a pine nut allergy.\u003c/p>\n\u003cp data-start=\"3883\" data-end=\"3908\">\u003cstrong data-start=\"3883\" data-end=\"3900\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3910\" data-end=\"3943\">\u003cstrong data-start=\"3910\" data-end=\"3924\">Jeff Hunt:\u003c/strong> Still amazing.\u003c/p>\n\u003cp data-start=\"3945\" data-end=\"3970\">\u003cstrong data-start=\"3945\" data-end=\"3962\">Tonya Thomas:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"3972\" data-end=\"4087\">\u003cstrong data-start=\"3972\" data-end=\"3986\">Jeff Hunt:\u003c/strong> I think Brussels sprouts aren’t easy, I’m gonna say. But they did them absolutely perfectly.\u003c/p>\n\u003cp data-start=\"4089\" data-end=\"4114\">\u003cstrong data-start=\"4089\" data-end=\"4106\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"4116\" data-end=\"4202\">\u003cstrong data-start=\"4116\" data-end=\"4130\">Jeff Hunt:\u003c/strong> And I felt like all the food was on a level above. Really good.\u003c/p>\n\u003cp data-start=\"4204\" data-end=\"4275\">\u003cstrong data-start=\"4204\" data-end=\"4220\">Richard Hsu:\u003c/strong> Well, and since I’m the dessert guy, apparently…\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4371\">\u003cstrong data-start=\"4277\" data-end=\"4296\">Leslie Sbrocco:\u003c/strong> I know. I was waiting to get to dessert. Richard, what did you have?\u003c/p>\n\u003cp data-start=\"4373\" data-end=\"4434\">\u003cstrong data-start=\"4373\" data-end=\"4389\">Richard Hsu:\u003c/strong> They had a pear and black currant crisp.\u003c/p>\n\u003cp data-start=\"4436\" data-end=\"4459\">\u003cstrong data-start=\"4436\" data-end=\"4450\">Jeff Hunt:\u003c/strong> Yum!\u003c/p>\n\u003cp data-start=\"4461\" data-end=\"4624\">\u003cstrong data-start=\"4461\" data-end=\"4477\">Richard Hsu:\u003c/strong> Okay? It had that oat crisp, served hot with, of course, cold ice cream on top, which melted over the edges. Anyway, it was fantastic.\u003c/p>\n\u003cp data-start=\"4626\" data-end=\"4698\">\u003cstrong data-start=\"4626\" data-end=\"4645\">Leslie Sbrocco:\u003c/strong> Now, how many spoons were ordered with that one?\u003c/p>\n\u003cp data-start=\"4700\" data-end=\"4832\">\u003cstrong data-start=\"4700\" data-end=\"4716\">Richard Hsu:\u003c/strong> We had four spoons. And trust me, that dish did not last long. The ice cream didn’t even have time to melt.\u003c/p>\n\u003cp data-start=\"4834\" data-end=\"4982\">\u003cstrong data-start=\"4834\" data-end=\"4853\">Leslie Sbrocco:\u003c/strong> That’s good! And with all that food, did you feel like, hey, this is affordable? This is a place I could come back to?\u003c/p>\n\u003cp data-start=\"4984\" data-end=\"5254\">\u003cstrong data-start=\"4984\" data-end=\"5000\">Richard Hsu:\u003c/strong> Definitely. I mean, definitely. I’m not sure about bringing, like, a family, because it’s kind of more of an adult place, but definitely for coworkers to come after work and kind of decompress after a long week, I think it’s perfect.\u003c/p>\n\u003cp data-start=\"5256\" data-end=\"5289\">\u003cstrong data-start=\"5256\" data-end=\"5273\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5291\" data-end=\"5400\">\u003cstrong data-start=\"5291\" data-end=\"5305\">Jeff Hunt:\u003c/strong> Yeah. I’m a city kid, but I love Oakland. And I especially—you know, it’s BART-able.\u003c/p>\n\u003cp data-start=\"5402\" data-end=\"5428\">\u003cstrong data-start=\"5402\" data-end=\"5419\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5430\" data-end=\"5590\">\u003cstrong data-start=\"5430\" data-end=\"5444\">Jeff Hunt:\u003c/strong> Short walk from BART. I love that little part of Oakland. Old Oakland is a really cool section, so I will definitely be going back.\u003c/p>\n\u003cp data-start=\"5592\" data-end=\"5618\">\u003cstrong data-start=\"5592\" data-end=\"5609\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5620\" data-end=\"5658\">\u003cstrong data-start=\"5620\" data-end=\"5636\">Richard Hsu:\u003c/strong> Fantastic choice.\u003c/p>\n\u003cp data-start=\"5660\" data-end=\"5837\">\u003cstrong data-start=\"5660\" data-end=\"5679\">Leslie Sbrocco:\u003c/strong> If you would like to try District, it’s located on Washington Street in Old Oakland, and the average tab per person without drinks is around \u003cstrong data-start=\"5827\" data-end=\"5834\">$45\u003c/strong>.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"198\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It”, online at \u003cstrong data-start=\"171\" data-end=\"195\">kqed.org/checkplease\u003c/strong>.\u003c/p>\n\u003cp data-start=\"200\" data-end=\"523\">I have to thank my fabulous guests on this week’s show—\u003cstrong data-start=\"257\" data-end=\"272\">Richard Hsu\u003c/strong>, who savors the sakoo at Bhan Mae Vane in Alameda, \u003cstrong data-start=\"330\" data-end=\"343\">Jeff Hunt\u003c/strong>, who slurps down the spaghetti and meatballs at Emmy’s Spaghetti Shack in San Francisco, and \u003cstrong data-start=\"443\" data-end=\"459\">Tonya Thomas\u003c/strong>, who adores the Arancini Romano at District in Oakland.\u003c/p>\n\u003cp data-start=\"525\" data-end=\"699\">Join us next time when three more guests will recommend their favorite spots right here on “\u003cem>Check, Please! Bay Area\u003c/em>.” I’m \u003cstrong data-start=\"653\" data-end=\"671\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"701\" data-end=\"733\">Cheers, and \u003cstrong data-start=\"713\" data-end=\"731\">cheers to you!\u003c/strong>\u003c/p>\n\u003cp data-start=\"735\" data-end=\"763\">\u003cstrong data-start=\"735\" data-end=\"751\">Richard Hsu:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"765\" data-end=\"821\">\u003cstrong data-start=\"765\" data-end=\"784\">Leslie Sbrocco:\u003c/strong> Great job, great job, great job.\u003c/p>\n\u003cp data-start=\"823\" data-end=\"854\">\u003cstrong data-start=\"823\" data-end=\"852\">[Indistinct conversation]\u003c/strong>\u003c/p>\n\u003cp data-start=\"907\" data-end=\"1212\">\u003cstrong data-start=\"907\" data-end=\"925\">Michael Irish:\u003c/strong> The space has been here about 24 years now. When I first walked in three years ago, I thought this place was so awesome. Behind me, there’s, like, a \u003cstrong data-start=\"1081\" data-end=\"1095\">cat shrine\u003c/strong>, which is, I guess, bizarre. We have a \u003cstrong data-start=\"1137\" data-end=\"1159\">Dolly Parton booth\u003c/strong>, you know. We have a lot of kind of funny stuff.\u003c/p>\n\u003cp data-start=\"1214\" data-end=\"1396\">In the front room, we have a \u003cstrong data-start=\"1245\" data-end=\"1259\">disco ball\u003c/strong>, a lot of \u003cstrong data-start=\"1270\" data-end=\"1310\">leopard print and unicorn, cat stuff\u003c/strong>. That’s just kind of everything we’ve found on the street over the years, really.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"1398\" data-end=\"1420\">\u003cstrong data-start=\"1398\" data-end=\"1410\">[Laughs]\u003c/strong> Yeah.\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1740105882,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 9,
"wordCount": 5798
},
"headData": {
"title": "Check, Please! Bay Area reviews: Bhan Mae Vane, Emmy’s Spaghetti Shack, District | KQED",
"description": "Bay Area foodies review vibrant Laotian fare in Alameda, quirky Italian American food in San Francisco and elegant shared plates in Oakland.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area foodies review vibrant Laotian fare in Alameda, quirky Italian American food in San Francisco and elegant shared plates in Oakland.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Bhan Mae Vane, Emmy’s Spaghetti Shack, District",
"datePublished": "2025-02-20T19:25:10-08:00",
"dateModified": "2025-02-20T18:44:42-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"videoEmbed": "https://www.youtube.com/watch?v=X1BWhU2EgQo",
"sticky": false,
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23377/check-please-bay-area-reviews-bhan-mae-vane-emmys-spaghetti-shack-district",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 15, airs Thursday, February 20, 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\">This week’s culinary adventure begins at \u003cstrong>Bhan Mae Vane\u003c/strong> in Alameda, a vibrant eatery specializing in bold, aromatic Laotian cuisine. Highlights include tangy, refreshing papaya salad, spicy and savory pad kee mao noodles, and perfectly crisped pork belly. Next, \u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> in San Francisco’s Mission District combines a quirky, eclectic vibe with satisfying Italian-American comfort food. Guests enjoy their hearty five-layer Cadillac lasagna, spaghetti and meatballs, and their juicy, flavorful steak dinners served with red peppercorn jus and pesto spaghetti. Lastly, \u003cstrong>District\u003c/strong> in downtown Oakland brings an elegant yet approachable dining experience, offering expertly crafted shareable plates designed to pair with an artfully curated selection of wines and cocktails. From classic Margherita pizza and crispy arancini romano to tender lamb meatballs and elote topped with roasted chili crema and cotija cheese, District’s menu thrills both wine enthusiasts and food lovers alike.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23378\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23378\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Richard Hsu, Tonya Thomas and Jeff Hunt from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.bhanmaevane.com/\">\u003cstrong>Bhan Mae Vane\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://sfspaghettishack.com/\">\u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://districtoak.com/\">\u003cstrong>District\u003c/strong> (Oakland)\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-23379\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1020x1360.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1536x2048.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1920x2560.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\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.cuvaison.com/wines/release/2023-estate-sauvignon-blanc-2023\">\u003cspan style=\"color: #339966\">\u003cb>Cuvaison 2022 Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, Los Carneros, California $28\u003c/em>\u003cbr>\nAs one of Napa Valley’s classic family producers, Cuvaison was founded in 1969 and has become not only a wine country destination but also a creator of benchmark wines. They are well known for elegant pinot noir and chardonnay. My pick for their superstar sipper, however, is sauvignon blanc. Made in a crisp, zesty style overflowing with lip-smacking citrus notes, this white has aromatic complexity from a touch of the grape semillon blended with the sauvignon blanc. A perfect complement to grilled fish dishes, feta-topped chicken and quinoa, and brunch casseroles. Stock up for year-round enjoyment.\u003c/p>\n\u003cp>\u003ca href=\"https://www.vineyardbrands.com/wine.aspx?pid=159&cid=49446&wid=1625\">\u003cspan style=\"color: #339966\">\u003cstrong>Serena 2023 “MODE 0,0” Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Chile $15\u003c/em>\u003cbr>\nIf you’re looking for a nonalcoholic white that still captures the freshness and character of sauvignon blanc, look no further than this impressive bottling from Miguel Torres in Chile. Finding delicious wine without alcohol can be a challenge. This is one of the first examples I heartily recommend. Light lemon-lime aromas are followed by a bright mouthful of flavor. Enjoy with chips and salsa on a sunny day.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"321\" data-end=\"386\">\u003cstrong data-start=\"321\" data-end=\"340\">Leslie Sbrocco:\u003c/strong> Bold Laotian and Thai flavors in Alameda…\u003c/p>\n\u003cp data-start=\"388\" data-end=\"439\">\u003cstrong data-start=\"388\" data-end=\"402\">Jeff Hunt:\u003c/strong> Hands on. I like to touch my food.\u003c/p>\n\u003cp data-start=\"441\" data-end=\"485\">\u003cstrong data-start=\"441\" data-end=\"459\">Michael Irish:\u003c/strong> Cheers, cheers, cheers.\u003c/p>\n\u003cp data-start=\"487\" data-end=\"553\">\u003cstrong data-start=\"487\" data-end=\"506\">Leslie Sbrocco:\u003c/strong> …a quirky Italian spot in San Francisco…\u003c/p>\n\u003cp data-start=\"555\" data-end=\"623\">\u003cstrong data-start=\"555\" data-end=\"572\">Tonya Thomas:\u003c/strong> I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"625\" data-end=\"697\">\u003cstrong data-start=\"625\" data-end=\"644\">Leslie Sbrocco:\u003c/strong> …and a hip wine and whiskey lounge in Oakland…\u003c/p>\n\u003cp data-start=\"699\" data-end=\"756\">\u003cstrong data-start=\"699\" data-end=\"715\">Richard Hsu:\u003c/strong> Trust me, that dish did not last long.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"823\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> …just ahead on \u003cem>Check, Please! Bay Area\u003c/em>.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"847\">\u003cstrong data-start=\"825\" data-end=\"841\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"849\" data-end=\"879\">\u003cstrong data-start=\"849\" data-end=\"868\">Leslie Sbrocco:\u003c/strong> Tell us.\u003c/p>\n\u003cp data-start=\"881\" data-end=\"898\">[music playing]\u003c/p>\n\u003cp data-start=\"900\" data-end=\"1426\">\u003cstrong data-start=\"900\" data-end=\"919\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>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>Check, Please!\u003c/em> table today are retired lawyer and podcaster \u003cstrong data-start=\"1286\" data-end=\"1301\">Richard Hsu\u003c/strong>, podcaster and editor \u003cstrong data-start=\"1324\" data-end=\"1337\">Jeff Hunt\u003c/strong>, and senior analyst \u003cstrong data-start=\"1358\" data-end=\"1374\">Tonya Thomas\u003c/strong>. Well, welcome, everyone. Are you ready to party?\u003c/p>\n\u003cp data-start=\"1428\" data-end=\"1443\">\u003cstrong data-start=\"1428\" data-end=\"1436\">All:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"1445\" data-end=\"1699\">\u003cstrong data-start=\"1445\" data-end=\"1464\">Leslie Sbrocco:\u003c/strong> Richard’s up first with his favorite date-night spot. It’s a casual little eatery founded by two sisters, bringing their own modern twist to traditional Thai and Laotian dishes. Nestled in the heart of Alameda, it’s Bhan Mae Vane.\u003c/p>\n\u003cp data-start=\"1701\" data-end=\"1732\">\u003cstrong data-start=\"1701\" data-end=\"1715\">Thip Tran:\u003c/strong> Welcome, guys.\u003c/p>\n\u003cp data-start=\"1734\" data-end=\"1841\">\u003cstrong data-start=\"1734\" data-end=\"1748\">Bebe Lach:\u003c/strong> Bhan Mae Vane is a Lao and Thai restaurant in the heart of Alameda, family-run business.\u003c/p>\n\u003cp data-start=\"1843\" data-end=\"1986\">\u003cstrong data-start=\"1843\" data-end=\"1857\">Thip Tran:\u003c/strong> When we created this business, we created it in honor of our mom. My family came from Vientiane, which is the capital of Laos.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2327\">\u003cstrong data-start=\"1988\" data-end=\"2002\">Bebe Lach:\u003c/strong> Growing up, my mom ran a family restaurant. But back in those days, it was Thai food. It wasn’t Laotian food. My mom was afraid to really bring that out because nobody knew anything about Laos. Lao food, some ingredients are pungent, like anchovy sauce and shrimp paste sauce, so it adds a little bit more depth of flavor.\u003c/p>\n\u003cp data-start=\"2329\" data-end=\"3041\">\u003cstrong data-start=\"2329\" data-end=\"2343\">Bebe Lach:\u003c/strong> Nam Khao is our crispy rice ball salad that is a traditional Laotian dish, but it’s my mom’s twist to things—like add a little bit of this to give it more flavor here—because people don’t do that. So we’ve learned those little tips and tricks from her. My favorite item on the menu is the sakoo. Sakoo is savory tapioca balls. It’s ground pork with fresh shallots, onions, garlic, peanuts, wrapped with tapioca dough. Back in the day before we opened our restaurant, you’d get lucky if you’d get it from a little old lady selling it at the temple. It’s just a dish that you just can’t find anywhere. You wrap it all up in a bite-size and just pop it in, and it’s like, the best thing ever.\u003c/p>\n\u003cp data-start=\"3043\" data-end=\"3146\">\u003cstrong data-start=\"3043\" data-end=\"3057\">Thip Tran:\u003c/strong> People are actually coming in and ordering the Thai food and exploring the Lao food…\u003c/p>\n\u003cp data-start=\"3148\" data-end=\"3170\">\u003cstrong data-start=\"3148\" data-end=\"3162\">Bebe Lach:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3172\" data-end=\"3211\">\u003cstrong data-start=\"3172\" data-end=\"3186\">Thip Tran:\u003c/strong> …and also loving it.\u003c/p>\n\u003cp data-start=\"3213\" data-end=\"3578\">\u003cstrong data-start=\"3213\" data-end=\"3227\">Bebe Lach:\u003c/strong> If my mom was here and she could see what we’ve done with this restaurant in honor of her, I think she would be proud. My mom did get a chance to try my food, and one of the last things that she asked for before she passed away was, um… [voice breaking] my Pad Thai. She loved my food. And if she were to be looking down, she’d be very proud.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3607\">\u003cstrong data-start=\"3580\" data-end=\"3588\">All:\u003c/strong> Bhan Mae Vane!\u003c/p>\n\u003cp data-start=\"3609\" data-end=\"3621\">[cheering]\u003c/p>\n\u003cp data-start=\"3623\" data-end=\"3742\">\u003cstrong data-start=\"3623\" data-end=\"3642\">Leslie Sbrocco:\u003c/strong> All right, Richard, you live in San Francisco, but you make that trek to Alameda. Is it worth it?\u003c/p>\n\u003cp data-start=\"3744\" data-end=\"4016\">\u003cstrong data-start=\"3744\" data-end=\"3760\">Richard Hsu:\u003c/strong> It’s totally worth it for Bhan Mae Vane. My girlfriend grew up in Alameda. She discovered this restaurant. It’s very family-friendly. You can have large groups of people there. It’s bright and airy, it’s modern. It’s really a fun place to have dinner.\u003c/p>\n\u003cp data-start=\"4018\" data-end=\"4067\">\u003cstrong data-start=\"4018\" data-end=\"4037\">Leslie Sbrocco:\u003c/strong> And what do you start with?\u003c/p>\n\u003cp data-start=\"4069\" data-end=\"4444\">\u003cstrong data-start=\"4069\" data-end=\"4085\">Richard Hsu:\u003c/strong> So we always start with the sakoo, which is this amazing dish that’s served in a bamboo platter. And actually, eating it is kind of like a project. You take the tapioca ball, you put the mint leaf on top, you wrap it in lettuce, and then you eat it like a little burrito, maybe. And then you just get this wonderful sensation of chewiness and crispiness.\u003c/p>\n\u003cp data-start=\"4446\" data-end=\"4538\">\u003cstrong data-start=\"4446\" data-end=\"4465\">Leslie Sbrocco:\u003c/strong> It’s one of those dishes we call “you can play with your food,” right?\u003c/p>\n\u003cp data-start=\"4540\" data-end=\"4567\">\u003cstrong data-start=\"4540\" data-end=\"4556\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"4569\" data-end=\"4614\">\u003cstrong data-start=\"4569\" data-end=\"4588\">Leslie Sbrocco:\u003c/strong> Did you have that dish?\u003c/p>\n\u003cp data-start=\"4616\" data-end=\"4765\">\u003cstrong data-start=\"4616\" data-end=\"4630\">Jeff Hunt:\u003c/strong> I did. Hands on. I like to touch my food. And there’s no manual, so you’re just kind of making it up as you go. It was just perfect.\u003c/p>\n\u003cp data-start=\"4767\" data-end=\"5177\">\u003cstrong data-start=\"4767\" data-end=\"4784\">Tonya Thomas:\u003c/strong> I ended up getting the pineapple khao pad. It was a beautiful dish. It had raisins. It had pineapple. Oh, and I can’t forget the cashews. That was just delicious and made everything come together very, very well. Then we ordered the garlic noodles. The noodles were buttery, which was absolutely delicious. It wasn’t overly garlicky. Very creamy. They came out hot. It was just perfect.\u003c/p>\n\u003cp data-start=\"5179\" data-end=\"5221\">\u003cstrong data-start=\"5179\" data-end=\"5195\">Richard Hsu:\u003c/strong> It’s good to hear that.\u003c/p>\n\u003cp data-start=\"5223\" data-end=\"5277\">\u003cstrong data-start=\"5223\" data-end=\"5242\">Leslie Sbrocco:\u003c/strong> All right. What about you, Jeff?\u003c/p>\n\u003cp data-start=\"5279\" data-end=\"5524\">\u003cstrong data-start=\"5279\" data-end=\"5293\">Jeff Hunt:\u003c/strong> Fried tofu. Yum! With the Thai-style peanut sauce. I will never kick fried anything—especially tofu—out of bed. And it was delicious. I don’t know if it had to do with the way they cut it in triangles, but the fry was perfect.\u003c/p>\n\u003cp data-start=\"5526\" data-end=\"5592\">\u003cstrong data-start=\"5526\" data-end=\"5545\">Leslie Sbrocco:\u003c/strong> Because triangles maybe give more fry sides?\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5680\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> On the outsides. And the inside stayed soft and delicious and creamy.\u003c/p>\n\u003cp data-start=\"5682\" data-end=\"5753\">\u003cstrong data-start=\"5682\" data-end=\"5698\">Richard Hsu:\u003c/strong> Did you notice how generous the portions were there?\u003c/p>\n\u003cp data-start=\"5755\" data-end=\"5783\">\u003cstrong data-start=\"5755\" data-end=\"5769\">Jeff Hunt:\u003c/strong> Yes, I did.\u003c/p>\n\u003cp data-start=\"5785\" data-end=\"5904\">\u003cstrong data-start=\"5785\" data-end=\"5801\">Richard Hsu:\u003c/strong> That’s one thing—you really get good bang for your buck at this restaurant. There’s often leftovers.\u003c/p>\n\u003cp data-start=\"5906\" data-end=\"5932\">\u003cstrong data-start=\"5906\" data-end=\"5920\">Jeff Hunt:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"5934\" data-end=\"5965\">\u003cstrong data-start=\"5934\" data-end=\"5951\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5967\" data-end=\"6620\">\u003cstrong data-start=\"5967\" data-end=\"5983\">Richard Hsu:\u003c/strong> The main dish that we like that’s really excellent is their papaya salad, which is hand-shredded papaya. They make two styles. There’s a Thai style and a Laotian style. Now, the Thai style a lot of people have had—that’s just with standard fish sauce. But the Laotian style has a shrimp paste, so it makes it a little bit more seafoody. And Laotian food can be extremely spicy, so you have to specify which level of spiciness you want. It’s served with crunchy pork rinds, some soft noodles, as well as some cabbage, so it’s just an interesting experience. I’ve never been to Thailand or Laos, but it just makes me want to go there.\u003c/p>\n\u003cp data-start=\"6622\" data-end=\"6837\">\u003cstrong data-start=\"6622\" data-end=\"6641\">Leslie Sbrocco:\u003c/strong> Well, they’re right next to each other, right? So the cuisines are very, very similar. But as you said, just those minor differences make quite a difference in what you’re getting on the plate.\u003c/p>\n\u003cp data-start=\"6839\" data-end=\"6866\">\u003cstrong data-start=\"6839\" data-end=\"6855\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"6868\" data-end=\"6901\">\u003cstrong data-start=\"6868\" data-end=\"6887\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"75\" data-end=\"286\">\u003cstrong data-start=\"75\" data-end=\"89\">Jeff Hunt:\u003c/strong> I actually visited Laos, and one of the things I loved the most was the food. And larb, in Thai, is one of my favorite Thai dishes. At this place, I believe it’s the same thing, called laab.\u003c/p>\n\u003cp data-start=\"288\" data-end=\"334\">\u003cstrong data-start=\"288\" data-end=\"299\">Server:\u003c/strong> I have Laab Seen for you guys.\u003c/p>\n\u003cp data-start=\"336\" data-end=\"504\">\u003cstrong data-start=\"336\" data-end=\"350\">Jeff Hunt:\u003c/strong> And I was asked about the spice, and I said medium. I’m adventurous. And it was a little more than what I would call medium. I’ll just put it that way.\u003c/p>\n\u003cp data-start=\"506\" data-end=\"550\">\u003cstrong data-start=\"506\" data-end=\"522\">Richard Hsu:\u003c/strong> It was probably a killer.\u003c/p>\n\u003cp data-start=\"552\" data-end=\"738\">\u003cstrong data-start=\"552\" data-end=\"566\">Jeff Hunt:\u003c/strong> [laughs] Yeah, right, right. But it was delicious all the same. It’s minced chicken meat and then herbs and peppers, and it’s so flavorful and just a really good dish.\u003c/p>\n\u003cp data-start=\"740\" data-end=\"792\">\u003cstrong data-start=\"740\" data-end=\"759\">Leslie Sbrocco:\u003c/strong> Any other dishes that you had?\u003c/p>\n\u003cp data-start=\"794\" data-end=\"1126\">\u003cstrong data-start=\"794\" data-end=\"811\">Tonya Thomas:\u003c/strong> I did. I tried the red curry, and the protein that we used was the chicken. It came in this beautiful dish. It had lots of vegetables—bell peppers, radish. It had a whole lot of different vegetables in there that just merged very nicely together. The only thing, I just wish they had a little bit more chicken.\u003c/p>\n\u003cp data-start=\"1128\" data-end=\"1158\">\u003cstrong data-start=\"1128\" data-end=\"1144\">Richard Hsu:\u003c/strong> Okay, okay.\u003c/p>\n\u003cp data-start=\"1160\" data-end=\"1257\">\u003cstrong data-start=\"1160\" data-end=\"1177\">Tonya Thomas:\u003c/strong> And the sauce was a little spicy, but the dish itself was delicious, so yeah.\u003c/p>\n\u003cp data-start=\"1259\" data-end=\"1286\">\u003cstrong data-start=\"1259\" data-end=\"1278\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1393\">\u003cstrong data-start=\"1288\" data-end=\"1302\">Jeff Hunt:\u003c/strong> I don’t want to leave this restaurant discussion without talking about the pork belly.\u003c/p>\n\u003cp data-start=\"1395\" data-end=\"1417\">\u003cstrong data-start=\"1395\" data-end=\"1411\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"1419\" data-end=\"1487\">\u003cstrong data-start=\"1419\" data-end=\"1438\">Leslie Sbrocco:\u003c/strong> Tell us. Tell us. ‘Cause I’m a pork belly fan.\u003c/p>\n\u003cp data-start=\"1489\" data-end=\"1662\">\u003cstrong data-start=\"1489\" data-end=\"1503\">Jeff Hunt:\u003c/strong> Good morning, good afternoon, and good night. I mean, I also won’t kick any pork belly out of bed, but what I really loved is that the crispiness was crisp.\u003c/p>\n\u003cp data-start=\"1664\" data-end=\"1688\">\u003cstrong data-start=\"1664\" data-end=\"1680\">Richard Hsu:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1690\" data-end=\"1812\">\u003cstrong data-start=\"1690\" data-end=\"1704\">Jeff Hunt:\u003c/strong> And the belly was soft. So you had that texture experience in your mouth, and the flavors—oh my goodness.\u003c/p>\n\u003cp data-start=\"1814\" data-end=\"1837\">\u003cstrong data-start=\"1814\" data-end=\"1830\">Richard Hsu:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1839\" data-end=\"1882\">\u003cstrong data-start=\"1839\" data-end=\"1853\">Jeff Hunt:\u003c/strong> It’s just so, so, so good.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"2001\">\u003cstrong data-start=\"1884\" data-end=\"1900\">Richard Hsu:\u003c/strong> So one of the drinks that I don’t know if you guys got to try is called the Thai iced green tea.\u003c/p>\n\u003cp data-start=\"2003\" data-end=\"2032\">\u003cstrong data-start=\"2003\" data-end=\"2017\">Jeff Hunt:\u003c/strong> Oh, wow. No.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2297\">\u003cstrong data-start=\"2034\" data-end=\"2050\">Richard Hsu:\u003c/strong> Which is not like a regular Thai iced tea. This is actually a green-colored drink with maybe a little bit of matcha in it. And it was layered so that the milk was on top and the green part was on the bottom, but it was very floral and fragrant.\u003c/p>\n\u003cp data-start=\"2299\" data-end=\"2349\">\u003cstrong data-start=\"2299\" data-end=\"2318\">Leslie Sbrocco:\u003c/strong> And did you get any dessert?\u003c/p>\n\u003cp data-start=\"2351\" data-end=\"2404\">\u003cstrong data-start=\"2351\" data-end=\"2367\">Richard Hsu:\u003c/strong> They only have two desserts there.\u003c/p>\n\u003cp data-start=\"2406\" data-end=\"2423\">\u003cstrong data-start=\"2406\" data-end=\"2416\">Woman:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"2425\" data-end=\"2478\">\u003cstrong data-start=\"2425\" data-end=\"2441\">Richard Hsu:\u003c/strong> One is a sticky rice mango dish.\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2505\">\u003cstrong data-start=\"2480\" data-end=\"2494\">Jeff Hunt:\u003c/strong> Oh, yum.\u003c/p>\n\u003cp data-start=\"2507\" data-end=\"2971\">\u003cstrong data-start=\"2507\" data-end=\"2523\">Richard Hsu:\u003c/strong> And one is an egg custard purple rice dish. And they’re both served with this coconut creamy sauce, which makes it kind of a little savory and kind of a little bit sweet, and in both cases, you have the contrast of the rice, which is warm, and then you’ve got the cold mango, and then you have the warm purple rice with kind of a cold egg custard. So it just makes a beautiful kind of a soft dessert. But it really kind of rounds out the meal.\u003c/p>\n\u003cp data-start=\"2973\" data-end=\"3033\">\u003cstrong data-start=\"2973\" data-end=\"2992\">Leslie Sbrocco:\u003c/strong> Definitely cleanses your palate after.\u003c/p>\n\u003cp data-start=\"3035\" data-end=\"3111\">\u003cstrong data-start=\"3035\" data-end=\"3051\">Richard Hsu:\u003c/strong> It cleanses your palate. It’s just kind of perfect, nice.\u003c/p>\n\u003cp data-start=\"3113\" data-end=\"3175\">\u003cstrong data-start=\"3113\" data-end=\"3127\">Jeff Hunt:\u003c/strong> It’s like a goodbye kiss from the restaurant.\u003c/p>\n\u003cp data-start=\"3177\" data-end=\"3232\">\u003cstrong data-start=\"3177\" data-end=\"3193\">Richard Hsu:\u003c/strong> Yeah, that’s exactly what it’s like.\u003c/p>\n\u003cp data-start=\"3234\" data-end=\"3293\">\u003cstrong data-start=\"3234\" data-end=\"3253\">Leslie Sbrocco:\u003c/strong> I love that. Would you stop by again?\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3631\">\u003cstrong data-start=\"3295\" data-end=\"3312\">Tonya Thomas:\u003c/strong> Oh, absolutely. The service was good. We got there about lunchtime, and it wasn’t that many folks. We got seated pretty quickly. But I kid you not, within about 15 minutes, it started getting very full, to the point where they needed a wait list. So it just kind of attests to it being a very popular place to go to.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3714\">\u003cstrong data-start=\"3633\" data-end=\"3652\">Leslie Sbrocco:\u003c/strong> And it sounded like you’ll go back just for those desserts.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3825\">\u003cstrong data-start=\"3716\" data-end=\"3730\">Jeff Hunt:\u003c/strong> Especially after this conversation, I’m going back, yeah. I’ll find a way to get to Alameda.\u003c/p>\n\u003cp data-start=\"3827\" data-end=\"3892\">\u003cstrong data-start=\"3827\" data-end=\"3846\">Leslie Sbrocco:\u003c/strong> You need that little kiss of dessert there.\u003c/p>\n\u003cp data-start=\"3894\" data-end=\"3919\">\u003cstrong data-start=\"3894\" data-end=\"3908\">Jeff Hunt:\u003c/strong> Correct.\u003c/p>\n\u003cp data-start=\"3921\" data-end=\"4099\">\u003cstrong data-start=\"3921\" data-end=\"3940\">Leslie Sbrocco:\u003c/strong> All right. If you would like to try Bhan Mae Vane, it’s located on Webster Street in Alameda, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"357\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> As a podcaster, Jeff has a passion for telling stories of the unique people and places you can only find in the city by the Bay. Case in point—the eclectic spot that’s become his go-to for Italian comfort food. Located in San Francisco’s Mission District, it’s Emmy’s Spaghetti Shack.\u003c/p>\n\u003cp data-start=\"359\" data-end=\"503\">\u003cstrong data-start=\"359\" data-end=\"377\">Michael Irish:\u003c/strong> The vibe of Emmy’s is super laid back, a little quirky. And I think it’s really, really hard to not have fun in this place.\u003c/p>\n\u003cp data-start=\"505\" data-end=\"521\">\u003cstrong data-start=\"505\" data-end=\"519\">[Cheering]\u003c/strong>\u003c/p>\n\u003cp data-start=\"523\" data-end=\"823\">\u003cstrong data-start=\"523\" data-end=\"539\">Emmy Kaplan:\u003c/strong> I founded the restaurant in 2001. I was a server at the time in some pretty fancy places. We wanted somewhere to eat after work at 10:00, 11:00. We wanted music, we wanted good food, and a place where we could all feel like we belonged and we didn’t have to dress up and get fancy.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"1096\">\u003cstrong data-start=\"825\" data-end=\"843\">Michael Irish:\u003c/strong> We don’t shy away from the portions here at Emmy’s. Italian-American comfort food, top to bottom. It’s big spaghetti and meatballs. It’s a big lasagna. You can share it with your friends. You can eat it yourself. No judgment, whatever you want to do.\u003c/p>\n\u003cp data-start=\"1098\" data-end=\"1422\">\u003cstrong data-start=\"1098\" data-end=\"1114\">Emmy Kaplan:\u003c/strong> The thing I’m most proud of on the menu is the Cadillac Lasagna—vodka sauce, ricotta, sunflower seed pesto. We do a pork and beef ragu. You don’t get a lot of al dente lasagna. It’s not easy to do it. You should never be baking your lasagna. You’re baking your lasagna, you’re going the wrong direction.\u003c/p>\n\u003cp data-start=\"1424\" data-end=\"1653\">\u003cstrong data-start=\"1424\" data-end=\"1442\">Michael Irish:\u003c/strong> The clientele at Emmy’s is all over the place, and I love that. It’s young, old. The servers—they’re always really nice people. They’re gonna be smiling. We’ll tell jokes. We’ll do shots if that’s your thing.\u003c/p>\n\u003cp data-start=\"1655\" data-end=\"1704\">\u003cstrong data-start=\"1655\" data-end=\"1665\">Irish:\u003c/strong> Cheers, cheers, cheers, prost, yeah!\u003c/p>\n\u003cp data-start=\"1706\" data-end=\"1873\">\u003cstrong data-start=\"1706\" data-end=\"1724\">Michael Irish:\u003c/strong> It’s really a community place. And that’s the thing that Emmy did, and I’m gonna keep going with. It’s one of my favorite things about this place.\u003c/p>\n\u003cp data-start=\"1875\" data-end=\"1985\">\u003cstrong data-start=\"1875\" data-end=\"1894\">Leslie Sbrocco:\u003c/strong> You know, to use the word unique about Emmy’s Spaghetti Shack, why do you think that is?\u003c/p>\n\u003cp data-start=\"1987\" data-end=\"2127\">\u003cstrong data-start=\"1987\" data-end=\"2001\">Jeff Hunt:\u003c/strong> I think of the place as part art gallery, part little kids’ playground, and part delicious, warm, comforting, hugging food.\u003c/p>\n\u003cp data-start=\"2129\" data-end=\"2157\">\u003cstrong data-start=\"2129\" data-end=\"2148\">Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp data-start=\"2159\" data-end=\"2181\">\u003cstrong data-start=\"2159\" data-end=\"2173\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2183\" data-end=\"2216\">\u003cstrong data-start=\"2183\" data-end=\"2202\">Leslie Sbrocco:\u003c/strong> In a shack.\u003c/p>\n\u003cp data-start=\"2218\" data-end=\"2341\">\u003cstrong data-start=\"2218\" data-end=\"2232\">Jeff Hunt:\u003c/strong> In a shack, yeah. I mean, yeah, and also the alliteration. Spaghetti Shack—who doesn’t want to go there?\u003c/p>\n\u003cp data-start=\"2343\" data-end=\"2425\">\u003cstrong data-start=\"2343\" data-end=\"2362\">Leslie Sbrocco:\u003c/strong> That’s right. Okay, you walk in the door. What do you order?\u003c/p>\n\u003cp data-start=\"2427\" data-end=\"2805\">\u003cstrong data-start=\"2427\" data-end=\"2441\">Jeff Hunt:\u003c/strong> The first thing I usually order is their Caesar salad, which I think of as kind of a deconstructed Caesar. They’ve got the long strips of romaine covered with toasted Parmesan, and I don’t know what they do to their croutons, but they stay crunchy through the dressing, which is an anchovy dressing. And, hello, hello, hello, hello. Get in my mouth, you know?\u003c/p>\n\u003cp data-start=\"2807\" data-end=\"2862\">\u003cstrong data-start=\"2807\" data-end=\"2826\">Leslie Sbrocco:\u003c/strong> Right. It checks all those boxes.\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2898\">\u003cstrong data-start=\"2864\" data-end=\"2878\">Jeff Hunt:\u003c/strong> All of the boxes.\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2973\">\u003cstrong data-start=\"2900\" data-end=\"2919\">Leslie Sbrocco:\u003c/strong> And what about you, Tonya? What did you start with?\u003c/p>\n\u003cp data-start=\"2975\" data-end=\"3267\">\u003cstrong data-start=\"2975\" data-end=\"2992\">Tonya Thomas:\u003c/strong> So I started with the butter lettuce salad. I’m a little disappointed now that I didn’t get the Caesar salad. The butter lettuce salad was basic. It had some radishes on it, and it had a citrusy dressing. It was good, but I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3326\">\u003cstrong data-start=\"3269\" data-end=\"3283\">Jeff Hunt:\u003c/strong> You gotta be a little naughty at Emmy’s.\u003c/p>\n\u003cp data-start=\"3328\" data-end=\"3365\">\u003cstrong data-start=\"3328\" data-end=\"3345\">Tonya Thomas:\u003c/strong> Exactly, exactly.\u003c/p>\n\u003cp data-start=\"3367\" data-end=\"3428\">\u003cstrong data-start=\"3367\" data-end=\"3386\">Leslie Sbrocco:\u003c/strong> Okay. What did you start with, Richard?\u003c/p>\n\u003cp data-start=\"3430\" data-end=\"3537\">\u003cstrong data-start=\"3430\" data-end=\"3446\">Richard Hsu:\u003c/strong> Well, I started with their spaghetti and meatballs. That’s what—they’re famous for it.\u003c/p>\n\u003cp data-start=\"3539\" data-end=\"3574\">\u003cstrong data-start=\"3539\" data-end=\"3556\">Tonya Thomas:\u003c/strong> Skip the salad.\u003c/p>\n\u003cp data-start=\"3576\" data-end=\"3942\">\u003cstrong data-start=\"3576\" data-end=\"3592\">Richard Hsu:\u003c/strong> Yeah, exactly. The spaghetti and meatballs. And I have to say, like, you know, I’m not a really big spaghetti person, but this spaghetti was just—it tasted like homemade. The meatballs were gigantic. This made me remember, like, how my mom might have made it. Or maybe my grandma made it. And I think that’s why people really love this restaurant.\u003c/p>\n\u003cp data-start=\"3944\" data-end=\"4022\">\u003cstrong data-start=\"3944\" data-end=\"3963\">Leslie Sbrocco:\u003c/strong> Jeff, did you get the spaghetti and meatballs this time?\u003c/p>\n\u003cp data-start=\"4024\" data-end=\"4150\">\u003cstrong data-start=\"4024\" data-end=\"4038\">Jeff Hunt:\u003c/strong> Because the spaghetti and meatballs is one of my best friends in the city, I chose not to get that this time.\u003c/p>\n\u003cp data-start=\"4152\" data-end=\"4243\">\u003cstrong data-start=\"4152\" data-end=\"4171\">Leslie Sbrocco:\u003c/strong> But do you agree, when you have gotten it, with Richard’s assessment?\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4523\">\u003cstrong data-start=\"4245\" data-end=\"4259\">Jeff Hunt:\u003c/strong> It’s one of my good friends. I like to hang out with him. Him and her. No, because in general, I love lasagna. It’s one of my best comfort foods. And I had never had their lasagna. But it’s a different sauce than the spaghetti. It’s a light red vodka sauce.\u003c/p>\n\u003cp data-start=\"4525\" data-end=\"4565\">\u003cstrong data-start=\"4525\" data-end=\"4541\">Richard Hsu:\u003c/strong> Yes, I remember that.\u003c/p>\n\u003cp data-start=\"4567\" data-end=\"4780\">\u003cstrong data-start=\"4567\" data-end=\"4581\">Jeff Hunt:\u003c/strong> Also delicious. And then they do a little dollop of pesto and a little dollop of ricotta. So it’s got that Margherita, tricolore kind of Italian thing going on, and it was out of this world.\u003c/p>\n\u003cp data-start=\"4782\" data-end=\"5029\">\u003cstrong data-start=\"4782\" data-end=\"4799\">Tonya Thomas:\u003c/strong> I had the lasagna as well, and I wholeheartedly agree. It was delicious. What I also enjoyed, too, was that the noodle itself was al dente, because sometimes people make it a little mushy. It was perfect, and you get a lot.\u003c/p>\n\u003cp data-start=\"5031\" data-end=\"5118\">\u003cstrong data-start=\"5031\" data-end=\"5047\">Richard Hsu:\u003c/strong> Did either of you get the garlic bread on the side, by any chance?\u003c/p>\n\u003cp data-start=\"5120\" data-end=\"5208\">\u003cstrong data-start=\"5120\" data-end=\"5134\">Jeff Hunt:\u003c/strong> I didn’t on this last trip, but I know exactly that of which you speak.\u003c/p>\n\u003cp data-start=\"5210\" data-end=\"5560\">\u003cstrong data-start=\"5210\" data-end=\"5226\">Richard Hsu:\u003c/strong> It was so funny, because we ordered that kind of accidentally at the very end. And when that came out, we went with a group of friends, and they just wolfed that thing down. [laughs] I mean, this might be the best dish here. So I didn’t know. I just thought, “Maybe we should have a little garlic bread with spaghetti, you know?”\u003c/p>\n\u003cp data-start=\"5562\" data-end=\"5592\">\u003cstrong data-start=\"5562\" data-end=\"5576\">Jeff Hunt:\u003c/strong> To sop it up.\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5643\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> And it was—people just loved it.\u003c/p>\n\u003cp data-start=\"5645\" data-end=\"5691\">\u003cstrong data-start=\"5645\" data-end=\"5664\">Leslie Sbrocco:\u003c/strong> No garlic bread for you?\u003c/p>\n\u003cp data-start=\"5693\" data-end=\"5907\">\u003cstrong data-start=\"5693\" data-end=\"5710\">Tonya Thomas:\u003c/strong> No garlic bread. I had the focaccia bread that came with my dish. So that piece of bread came in handy. Was able to sop it up and finish it all. I literally—there was nothing left on my plate.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5934\">\u003cstrong data-start=\"5909\" data-end=\"5923\">Jeff Hunt:\u003c/strong> Perfect.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"419\">\u003cstrong data-start=\"49\" data-end=\"65\">Richard Hsu:\u003c/strong> Well, we had the lasagna also, but the dish that we also had on top of that—we had a lot of people—was the peppercorn steak and the pesto spaghetti that goes on the side. And what’s amazing about the steak—it’s very tender and grilled and everything—is they put peppercorns in the steak, which I think tenderizes it. I’d never had that before.\u003c/p>\n\u003cp data-start=\"421\" data-end=\"470\">\u003cstrong data-start=\"421\" data-end=\"435\">Jeff Hunt:\u003c/strong> It’s also a peppercorn au jus.\u003c/p>\n\u003cp data-start=\"472\" data-end=\"514\">\u003cstrong data-start=\"472\" data-end=\"488\">Richard Hsu:\u003c/strong> Oh, is that what it is?\u003c/p>\n\u003cp data-start=\"516\" data-end=\"538\">\u003cstrong data-start=\"516\" data-end=\"530\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"540\" data-end=\"707\">\u003cstrong data-start=\"540\" data-end=\"556\">Richard Hsu:\u003c/strong> Got it, got it. And I wasn’t expecting that at a Spaghetti Shack, but it was really a nice dish. And we were really thrilled that we ordered that.\u003c/p>\n\u003cp data-start=\"709\" data-end=\"767\">\u003cstrong data-start=\"709\" data-end=\"728\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip on?\u003c/p>\n\u003cp data-start=\"769\" data-end=\"979\">\u003cstrong data-start=\"769\" data-end=\"785\">Richard Hsu:\u003c/strong> I had this really interesting drink called Lupe Under the Sun, and it was served with a little orange, and it had an umbrella in it, and it was a spicy mango tequila. Really hit the spot.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1002\">\u003cstrong data-start=\"981\" data-end=\"995\">Jeff Hunt:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1004\" data-end=\"1077\">\u003cstrong data-start=\"1004\" data-end=\"1023\">Leslie Sbrocco:\u003c/strong> You would definitely be on the beach under the sun.\u003c/p>\n\u003cp data-start=\"1079\" data-end=\"1117\">\u003cstrong data-start=\"1079\" data-end=\"1095\">Richard Hsu:\u003c/strong> For sure, for sure.\u003c/p>\n\u003cp data-start=\"1119\" data-end=\"1153\">\u003cstrong data-start=\"1119\" data-end=\"1138\">Leslie Sbrocco:\u003c/strong> And dessert?\u003c/p>\n\u003cp data-start=\"1155\" data-end=\"1637\">\u003cstrong data-start=\"1155\" data-end=\"1171\">Richard Hsu:\u003c/strong> They have two off-the-menu desserts. There are actually no desserts on the menu, but we saw two desserts go by us as we were sitting there. So we, you know, pulled off the waiter and said, “Hey, what are those?” And then they told us it’s this decadent, decadent brownie with two scoops of ice cream, and they have a peanut butter bar with two scoops of ice cream. So when he said, “Look, these are the only two desserts,” we said, “We’ll take them both.”\u003c/p>\n\u003cp data-start=\"1639\" data-end=\"1661\">\u003cstrong data-start=\"1639\" data-end=\"1653\">Jeff Hunt:\u003c/strong> Yeah!\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1721\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> I’m gonna call you my dessert guy.\u003c/p>\n\u003cp data-start=\"1723\" data-end=\"1804\">\u003cstrong data-start=\"1723\" data-end=\"1739\">Richard Hsu:\u003c/strong> I know. I’m your dessert guy. We went all out on the desserts.\u003c/p>\n\u003cp data-start=\"1806\" data-end=\"1874\">\u003cstrong data-start=\"1806\" data-end=\"1825\">Leslie Sbrocco:\u003c/strong> Mm-hmm. And you did not have dessert, did you?\u003c/p>\n\u003cp data-start=\"1876\" data-end=\"1910\">\u003cstrong data-start=\"1876\" data-end=\"1893\">Tonya Thomas:\u003c/strong> No, I did not.\u003c/p>\n\u003cp data-start=\"1912\" data-end=\"1975\">\u003cstrong data-start=\"1912\" data-end=\"1931\">Leslie Sbrocco:\u003c/strong> Okay. You did not see the desserts go by?\u003c/p>\n\u003cp data-start=\"1977\" data-end=\"2000\">\u003cstrong data-start=\"1977\" data-end=\"1994\">Tonya Thomas:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"2002\" data-end=\"2044\">\u003cstrong data-start=\"2002\" data-end=\"2018\">Richard Hsu:\u003c/strong> They’re off-menu, so…\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2111\">\u003cstrong data-start=\"2046\" data-end=\"2065\">Leslie Sbrocco:\u003c/strong> Think of the calories you saved yourself.\u003c/p>\n\u003cp data-start=\"2113\" data-end=\"2591\">\u003cstrong data-start=\"2113\" data-end=\"2130\">Tonya Thomas:\u003c/strong> Oh, lots. Although I think I made up with it with the wine because I absolutely had wine with my dinner. And I actually made it for happy hour, which was nice. I went on a Tuesday. So what I didn’t realize was that on Tuesdays, kids eat free. And I just kept seeing all these little kids coming. I’m like, “Oh, they’re cute.” I’m all, “Oh, there’s a lot of them.” And then I go, “Oh, it’s…” you know, they said, “Yes, it’s Kids Eat Free night.”\u003c/p>\n\u003cp data-start=\"2593\" data-end=\"2730\">\u003cstrong data-start=\"2593\" data-end=\"2612\">Leslie Sbrocco:\u003c/strong> That’s a beautiful thing to have in that neighborhood, especially with the cost of food and taking your family out.\u003c/p>\n\u003cp data-start=\"2732\" data-end=\"2763\">\u003cstrong data-start=\"2732\" data-end=\"2749\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"2765\" data-end=\"2787\">\u003cstrong data-start=\"2765\" data-end=\"2779\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2789\" data-end=\"2881\">\u003cstrong data-start=\"2789\" data-end=\"2808\">Leslie Sbrocco:\u003c/strong> And you go back repeatedly, so you obviously feel the prices are fair?\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3053\">\u003cstrong data-start=\"2883\" data-end=\"2897\">Jeff Hunt:\u003c/strong> I do, and I don’t always finish my meal. So sometimes it’s two meals, so even more bang for your buck. It’s a comforting food and a comforting place.\u003c/p>\n\u003cp data-start=\"3055\" data-end=\"3263\">\u003cstrong data-start=\"3055\" data-end=\"3074\">Leslie Sbrocco:\u003c/strong> All right, if you would like to try Emmy’s Spaghetti Shack, it’s located on Mission Street in San Francisco, and the average dinner tab per person without drinks is around \u003cstrong data-start=\"3253\" data-end=\"3260\">$50\u003c/strong>.\u003c/p>\n\u003cp data-start=\"3265\" data-end=\"3522\">\u003cstrong data-start=\"3265\" data-end=\"3284\">Leslie Sbrocco:\u003c/strong> Tonya’s a girl after my own heart. Give her a glass of Pinot paired with some globally inspired small plates, and she’s all set for the perfect night out. She’s found her happy place in the heart of Old Oakland at District.\u003c/p>\n\u003cp data-start=\"3524\" data-end=\"3545\">\u003cstrong data-start=\"3524\" data-end=\"3543\">[music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3547\" data-end=\"3714\">\u003cstrong data-start=\"3547\" data-end=\"3562\">Josn Marsh:\u003c/strong> When you walk into District, it’s so fun, energetic, good food, good conversation. It’s a wonderful place to hang out and enjoy downtown Oakland.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3751\">\u003cstrong data-start=\"3716\" data-end=\"3725\">Host:\u003c/strong> We need a spot for two?\u003c/p>\n\u003cp data-start=\"3753\" data-end=\"3807\">\u003cstrong data-start=\"3753\" data-end=\"3768\">Josn Marsh:\u003c/strong> All right. Let’s see what we can do.\u003c/p>\n\u003cp data-start=\"3809\" data-end=\"4136\">\u003cstrong data-start=\"3809\" data-end=\"3824\">Josn Marsh:\u003c/strong> Our original location in San Francisco was solely a wine bar. When we opened up the Oakland location, our concept expanded into a wine and whiskey bar. We do flights of whiskey as well as single portions, and we have a large amount of allocated whiskeys you really can’t find almost anywhere else.\u003c/p>\n\u003cp data-start=\"4138\" data-end=\"4172\">\u003cstrong data-start=\"4138\" data-end=\"4148\">Guest:\u003c/strong> Cheers to District.\u003c/p>\n\u003cp data-start=\"4174\" data-end=\"4201\">\u003cstrong data-start=\"4174\" data-end=\"4187\">Guest #2:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"4203\" data-end=\"4522\">\u003cstrong data-start=\"4203\" data-end=\"4218\">Josn Marsh:\u003c/strong> Here at District, we do love our strong flavors. Our executive chef, Bob Cina, has a globally inspired menu of small plates—flavors from Mediterranean, Asian, and Peruvian influences. And it’s also seasonally done to create a different experience every time you walk into District.\u003c/p>\n\u003cp data-start=\"4524\" data-end=\"4556\">\u003cstrong data-start=\"4524\" data-end=\"4533\">Host:\u003c/strong> Welcome. Come on in.\u003c/p>\n\u003cp data-start=\"4558\" data-end=\"4779\">\u003cstrong data-start=\"4558\" data-end=\"4573\">Josn Marsh:\u003c/strong> My favorite thing on the menu—charcuterie and cheese. I think it’s a beautiful offering. It pairs so well with both whiskey and wine. It’s a delicious place to start your evening at District.\u003c/p>\n\u003cp data-start=\"4781\" data-end=\"5039\">\u003cstrong data-start=\"4781\" data-end=\"4796\">Josn Marsh:\u003c/strong> Old Oakland, hence the name, is the oldest part of downtown Oakland. Beautiful architecture, tree-lined streets. It’s a wonderful community down here. We have so many regulars who support us. People enjoy coming here after work.\u003c/p>\n\u003cp data-start=\"5041\" data-end=\"5065\">\u003cstrong data-start=\"5041\" data-end=\"5054\">Guest #3:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5067\" data-end=\"5091\">\u003cstrong data-start=\"5067\" data-end=\"5080\">Guest #4:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5093\" data-end=\"5373\">\u003cstrong data-start=\"5093\" data-end=\"5108\">Josn Marsh:\u003c/strong> And then in the evening time, we turn into a more vibrant lounge with exciting music and just a lot of fun entertainment. Walk in on any Friday night, I know half the people at the bar, and they know each other. It’s really a wonderful place to be.\u003c/p>\n\u003cp data-start=\"5375\" data-end=\"5423\">\u003cstrong data-start=\"5375\" data-end=\"5388\">Guest #5:\u003c/strong> That’s the town biz, baby. Uh!\u003c/p>\n\u003cp data-start=\"49\" data-end=\"184\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Now, Tonya, this place looks like a good spot to watch a game, right, or sit at the bar. What brings you there?\u003c/p>\n\u003cp data-start=\"186\" data-end=\"515\">\u003cstrong data-start=\"186\" data-end=\"203\">Tonya Thomas:\u003c/strong> So not only can you watch the game. There might be a birthday party going on, an anniversary. There’s a lot of different things that go on at District. People think, “Oh, it’s a bar.” But when you look at the menu, you’re like, “Okay, these aren’t typical things that you could see at a bar per se.”\u003c/p>\n\u003cp data-start=\"517\" data-end=\"903\">I always start with the Arancini Romano. It has a nice breadcrumb crust on the outside, and inside, nice cheesy risotto and spinach. Really delicious. It also is plated very nicely. It has this little garnish that comes on top. And then there’s this delicious smoked tomato sauce. Oh, my goodness. You have to get that and put it on there. It’s absolutely delicious.\u003c/p>\n\u003cp data-start=\"905\" data-end=\"980\">\u003cstrong data-start=\"905\" data-end=\"924\">Leslie Sbrocco:\u003c/strong> Okay, Jeff, what was your experience at District?\u003c/p>\n\u003cp data-start=\"982\" data-end=\"1025\">\u003cstrong data-start=\"982\" data-end=\"996\">Jeff Hunt:\u003c/strong> Big fan of deviled eggs.\u003c/p>\n\u003cp data-start=\"1027\" data-end=\"1084\">\u003cstrong data-start=\"1027\" data-end=\"1043\">Richard Hsu:\u003c/strong> Oh, they have the deviled eggs, yes.\u003c/p>\n\u003cp data-start=\"1086\" data-end=\"1259\">\u003cstrong data-start=\"1086\" data-end=\"1100\">Jeff Hunt:\u003c/strong> Fermented chili and pickled radish is what’s inside. And it just filled my mouth with experience, flavor, and happiness. Yeah, wonderful way to start.\u003c/p>\n\u003cp data-start=\"1261\" data-end=\"1296\">\u003cstrong data-start=\"1261\" data-end=\"1280\">Leslie Sbrocco:\u003c/strong> Happy eggs.\u003c/p>\n\u003cp data-start=\"1298\" data-end=\"1320\">\u003cstrong data-start=\"1298\" data-end=\"1312\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1322\" data-end=\"1680\">\u003cstrong data-start=\"1322\" data-end=\"1338\">Richard Hsu:\u003c/strong> We had the lamb meatballs with the garlic bread. I don’t know if you’ve tried that, but they were really delicious. You know, lamb can be gamey sometimes, but what they do is they put mint leaves into the lamb. So it really makes it a nice flavor. And then the garlic bread to go with it—it was just the perfect contrast.\u003c/p>\n\u003cp data-start=\"1682\" data-end=\"1718\">\u003cstrong data-start=\"1682\" data-end=\"1699\">Tonya Thomas:\u003c/strong> Yes. Absolutely.\u003c/p>\n\u003cp data-start=\"1720\" data-end=\"1747\">\u003cstrong data-start=\"1720\" data-end=\"1739\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1749\" data-end=\"2044\">\u003cstrong data-start=\"1749\" data-end=\"1766\">Tonya Thomas:\u003c/strong> Because I go there often, I got the dinner for two. The dinner for two is actually a great value. It comes with a starter, entrée, and it also comes with a salad. So it’s a perfect thing to get when you go there and you don’t want to spend a whole lot of money.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2295\">The organic greens—oh, my goodness. It’s probably one of the best salads that I’ve had any place. They have the avocados, the spicy sunflower seeds, the citrus, the watermelon radish. It’s just a beautiful salad and absolutely delicious.\u003c/p>\n\u003cp data-start=\"2297\" data-end=\"2402\">And then recently, I ordered their pizza. I’m not sure if you guys got a chance to try their pizza.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2431\">\u003cstrong data-start=\"2404\" data-end=\"2420\">Richard Hsu:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp data-start=\"2433\" data-end=\"2666\">\u003cstrong data-start=\"2433\" data-end=\"2450\">Tonya Thomas:\u003c/strong> It’s a very simple pizza. It’s on a thin crust. Very cheesy. I love the Margherita and the basil on there, so it’s really good. But you can definitely order all kinds of different varieties on there.\u003c/p>\n\u003cp data-start=\"2668\" data-end=\"2758\">\u003cstrong data-start=\"2668\" data-end=\"2684\">Richard Hsu:\u003c/strong> We did have that pizza, and we actually added prosciutto to that…\u003c/p>\n\u003cp data-start=\"2760\" data-end=\"2784\">\u003cstrong data-start=\"2760\" data-end=\"2777\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"2786\" data-end=\"2862\">\u003cstrong data-start=\"2786\" data-end=\"2802\">Richard Hsu:\u003c/strong> …which they said was one of the most common things…\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2910\">\u003cstrong data-start=\"2864\" data-end=\"2881\">Tonya Thomas:\u003c/strong> Good choice. Yes, it is.\u003c/p>\n\u003cp data-start=\"2912\" data-end=\"3030\">\u003cstrong data-start=\"2912\" data-end=\"2928\">Richard Hsu:\u003c/strong> Our waiter said, “This is one of the most popular dishes.” So, yes, that was really terrific.\u003c/p>\n\u003cp data-start=\"3032\" data-end=\"3056\">\u003cstrong data-start=\"3032\" data-end=\"3049\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3058\" data-end=\"3544\">\u003cstrong data-start=\"3058\" data-end=\"3072\">Jeff Hunt:\u003c/strong> I’m also a big fan of a Spanish dish called gambas al ajillo. And it’s prawns and garlic—that’s kind of the base of it. The way that District did it was very special. It’s served on a lemon risotto, so full of flavor and so bright and beautiful yellow, which contrasts with the redness of the prawns. They were grilled perfectly, and there were fried capers that were kind of dotted all around it. I didn’t know that existed, and now I do.\u003c/p>\n\u003cp data-start=\"3546\" data-end=\"3609\">\u003cstrong data-start=\"3546\" data-end=\"3565\">Leslie Sbrocco:\u003c/strong> They add a nice little pop of herbal…\u003c/p>\n\u003cp data-start=\"3611\" data-end=\"3750\">\u003cstrong data-start=\"3611\" data-end=\"3625\">Jeff Hunt:\u003c/strong> A pop, and that beautiful—yes. So good. My companion that day is vegan, so the Brussels sprouts that we ordered…\u003c/p>\n\u003cp data-start=\"3752\" data-end=\"3783\">\u003cstrong data-start=\"3752\" data-end=\"3769\">Tonya Thomas:\u003c/strong> Oh, gosh.\u003c/p>\n\u003cp data-start=\"3785\" data-end=\"3881\">\u003cstrong data-start=\"3785\" data-end=\"3799\">Jeff Hunt:\u003c/strong> …we had to get them without the pork, and he also has a pine nut allergy.\u003c/p>\n\u003cp data-start=\"3883\" data-end=\"3908\">\u003cstrong data-start=\"3883\" data-end=\"3900\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3910\" data-end=\"3943\">\u003cstrong data-start=\"3910\" data-end=\"3924\">Jeff Hunt:\u003c/strong> Still amazing.\u003c/p>\n\u003cp data-start=\"3945\" data-end=\"3970\">\u003cstrong data-start=\"3945\" data-end=\"3962\">Tonya Thomas:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"3972\" data-end=\"4087\">\u003cstrong data-start=\"3972\" data-end=\"3986\">Jeff Hunt:\u003c/strong> I think Brussels sprouts aren’t easy, I’m gonna say. But they did them absolutely perfectly.\u003c/p>\n\u003cp data-start=\"4089\" data-end=\"4114\">\u003cstrong data-start=\"4089\" data-end=\"4106\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"4116\" data-end=\"4202\">\u003cstrong data-start=\"4116\" data-end=\"4130\">Jeff Hunt:\u003c/strong> And I felt like all the food was on a level above. Really good.\u003c/p>\n\u003cp data-start=\"4204\" data-end=\"4275\">\u003cstrong data-start=\"4204\" data-end=\"4220\">Richard Hsu:\u003c/strong> Well, and since I’m the dessert guy, apparently…\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4371\">\u003cstrong data-start=\"4277\" data-end=\"4296\">Leslie Sbrocco:\u003c/strong> I know. I was waiting to get to dessert. Richard, what did you have?\u003c/p>\n\u003cp data-start=\"4373\" data-end=\"4434\">\u003cstrong data-start=\"4373\" data-end=\"4389\">Richard Hsu:\u003c/strong> They had a pear and black currant crisp.\u003c/p>\n\u003cp data-start=\"4436\" data-end=\"4459\">\u003cstrong data-start=\"4436\" data-end=\"4450\">Jeff Hunt:\u003c/strong> Yum!\u003c/p>\n\u003cp data-start=\"4461\" data-end=\"4624\">\u003cstrong data-start=\"4461\" data-end=\"4477\">Richard Hsu:\u003c/strong> Okay? It had that oat crisp, served hot with, of course, cold ice cream on top, which melted over the edges. Anyway, it was fantastic.\u003c/p>\n\u003cp data-start=\"4626\" data-end=\"4698\">\u003cstrong data-start=\"4626\" data-end=\"4645\">Leslie Sbrocco:\u003c/strong> Now, how many spoons were ordered with that one?\u003c/p>\n\u003cp data-start=\"4700\" data-end=\"4832\">\u003cstrong data-start=\"4700\" data-end=\"4716\">Richard Hsu:\u003c/strong> We had four spoons. And trust me, that dish did not last long. The ice cream didn’t even have time to melt.\u003c/p>\n\u003cp data-start=\"4834\" data-end=\"4982\">\u003cstrong data-start=\"4834\" data-end=\"4853\">Leslie Sbrocco:\u003c/strong> That’s good! And with all that food, did you feel like, hey, this is affordable? This is a place I could come back to?\u003c/p>\n\u003cp data-start=\"4984\" data-end=\"5254\">\u003cstrong data-start=\"4984\" data-end=\"5000\">Richard Hsu:\u003c/strong> Definitely. I mean, definitely. I’m not sure about bringing, like, a family, because it’s kind of more of an adult place, but definitely for coworkers to come after work and kind of decompress after a long week, I think it’s perfect.\u003c/p>\n\u003cp data-start=\"5256\" data-end=\"5289\">\u003cstrong data-start=\"5256\" data-end=\"5273\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5291\" data-end=\"5400\">\u003cstrong data-start=\"5291\" data-end=\"5305\">Jeff Hunt:\u003c/strong> Yeah. I’m a city kid, but I love Oakland. And I especially—you know, it’s BART-able.\u003c/p>\n\u003cp data-start=\"5402\" data-end=\"5428\">\u003cstrong data-start=\"5402\" data-end=\"5419\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5430\" data-end=\"5590\">\u003cstrong data-start=\"5430\" data-end=\"5444\">Jeff Hunt:\u003c/strong> Short walk from BART. I love that little part of Oakland. Old Oakland is a really cool section, so I will definitely be going back.\u003c/p>\n\u003cp data-start=\"5592\" data-end=\"5618\">\u003cstrong data-start=\"5592\" data-end=\"5609\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5620\" data-end=\"5658\">\u003cstrong data-start=\"5620\" data-end=\"5636\">Richard Hsu:\u003c/strong> Fantastic choice.\u003c/p>\n\u003cp data-start=\"5660\" data-end=\"5837\">\u003cstrong data-start=\"5660\" data-end=\"5679\">Leslie Sbrocco:\u003c/strong> If you would like to try District, it’s located on Washington Street in Old Oakland, and the average tab per person without drinks is around \u003cstrong data-start=\"5827\" data-end=\"5834\">$45\u003c/strong>.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"198\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It”, online at \u003cstrong data-start=\"171\" data-end=\"195\">kqed.org/checkplease\u003c/strong>.\u003c/p>\n\u003cp data-start=\"200\" data-end=\"523\">I have to thank my fabulous guests on this week’s show—\u003cstrong data-start=\"257\" data-end=\"272\">Richard Hsu\u003c/strong>, who savors the sakoo at Bhan Mae Vane in Alameda, \u003cstrong data-start=\"330\" data-end=\"343\">Jeff Hunt\u003c/strong>, who slurps down the spaghetti and meatballs at Emmy’s Spaghetti Shack in San Francisco, and \u003cstrong data-start=\"443\" data-end=\"459\">Tonya Thomas\u003c/strong>, who adores the Arancini Romano at District in Oakland.\u003c/p>\n\u003cp data-start=\"525\" data-end=\"699\">Join us next time when three more guests will recommend their favorite spots right here on “\u003cem>Check, Please! Bay Area\u003c/em>.” I’m \u003cstrong data-start=\"653\" data-end=\"671\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"701\" data-end=\"733\">Cheers, and \u003cstrong data-start=\"713\" data-end=\"731\">cheers to you!\u003c/strong>\u003c/p>\n\u003cp data-start=\"735\" data-end=\"763\">\u003cstrong data-start=\"735\" data-end=\"751\">Richard Hsu:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"765\" data-end=\"821\">\u003cstrong data-start=\"765\" data-end=\"784\">Leslie Sbrocco:\u003c/strong> Great job, great job, great job.\u003c/p>\n\u003cp data-start=\"823\" data-end=\"854\">\u003cstrong data-start=\"823\" data-end=\"852\">[Indistinct conversation]\u003c/strong>\u003c/p>\n\u003cp data-start=\"907\" data-end=\"1212\">\u003cstrong data-start=\"907\" data-end=\"925\">Michael Irish:\u003c/strong> The space has been here about 24 years now. When I first walked in three years ago, I thought this place was so awesome. Behind me, there’s, like, a \u003cstrong data-start=\"1081\" data-end=\"1095\">cat shrine\u003c/strong>, which is, I guess, bizarre. We have a \u003cstrong data-start=\"1137\" data-end=\"1159\">Dolly Parton booth\u003c/strong>, you know. We have a lot of kind of funny stuff.\u003c/p>\n\u003cp data-start=\"1214\" data-end=\"1396\">In the front room, we have a \u003cstrong data-start=\"1245\" data-end=\"1259\">disco ball\u003c/strong>, a lot of \u003cstrong data-start=\"1270\" data-end=\"1310\">leopard print and unicorn, cat stuff\u003c/strong>. That’s just kind of everything we’ve found on the street over the years, really.\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=\"1398\" data-end=\"1420\">\u003cstrong data-start=\"1398\" data-end=\"1410\">[Laughs]\u003c/strong> Yeah.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23377/check-please-bay-area-reviews-bhan-mae-vane-emmys-spaghetti-shack-district",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_7989",
"checkplease_3758",
"checkplease_3845",
"checkplease_3740",
"checkplease_3730",
"checkplease_9210",
"checkplease_3731",
"checkplease_8103",
"checkplease_9212",
"checkplease_3764",
"checkplease_3738",
"checkplease_10",
"checkplease_3739",
"checkplease_3729",
"checkplease_9209",
"checkplease_9307",
"checkplease_7938"
],
"tags": [
"checkplease_8715",
"checkplease_9405",
"checkplease_8574",
"checkplease_9390",
"checkplease_9392",
"checkplease_9391",
"checkplease_9162",
"checkplease_8566",
"checkplease_8881",
"checkplease_9357",
"checkplease_8509",
"checkplease_8518",
"checkplease_9404",
"checkplease_8703"
],
"featImg": "checkplease_23380",
"label": "checkplease_9339"
},
"checkplease_23361": {
"type": "posts",
"id": "checkplease_23361",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23361",
"score": null,
"sort": [
1739503543000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-grossmans-noshery-bar-jackies-place-crescent-bistro",
"title": "Check, Please! Bay Area reviews: Grossman's Noshery & Bar, Jackie's Place, Crescent Bistro",
"publishDate": 1739503543,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Grossman’s Noshery & Bar, Jackie’s Place, Crescent Bistro | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 14, airs Thursday, February 13, 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 begins at \u003cstrong>Grossman’s Noshery & Bar\u003c/strong> in Santa Rosa, a North Bay favorite that brings the flavors of a classic East Coast Jewish deli to the West Coast. Highlights include smoked and pickled fish boards, potato leek latkes, and hearty matzo ball soup; for a sweet finish, diners can savor their cinnamon or chocolate babkas. Next, \u003cstrong>Jackie’s Place\u003c/strong> in San Jose serves up soulful dishes seasoned with love, like fall-off-the-bone oxtails, smoky beef brisket, and creamy mac and cheese that keeps guests coming back for more. Lastly, \u003cstrong>Crescent Bistro\u003c/strong> in the heart of Pleasant Hill showcases elevated American cuisine infused with fresh Californian flair, including pork belly buns, cured salmon deviled eggs, and succulent red wine-braised short ribs. Reporter Cecilia Phillips rounds out the episode at the \u003cstrong>Ferry Plaza Farmers Market\u003c/strong> in San Francisco, exploring fresh produce, local goods, and diverse culinary delights at a historic landmark.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23362\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23362 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Monicamary Falcon, Mike Nguyen and Rob Pattison from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://grossmanssr.com/\">\u003cstrong>Grossman’s Noshery & Bar\u003c/strong> (Santa Rosa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.jackiesplacesj.com/\">\u003cstrong>Jackie’s Place\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://crescentbistro.com/\">\u003cstrong>Crescent Bistro\u003c/strong> (Pleasant Hill)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.ferrybuildingmarketplace.com/farmers-market/\">\u003cstrong>Ferry Plaza Farmers Market\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-23366\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png\" alt=\"\" width=\"800\" height=\"1179\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1020x1504.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-160x236.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-768x1132.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1042x1536.png 1042w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1389x2048.png 1389w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1920x2830.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines.png 2035w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.sansimeonwines.com/our-wines/\">\u003cspan style=\"color: #339966\">\u003cstrong>San Simeon 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Paso Robles, California $26\u003cbr>\n\u003c/em>The region of Paso Robles on California’s Central Coast is an ideal place for growing many grape varieties, from familiar to esoteric. It just so happens that Cabernet Sauvignon thrives in this warm yet breezy landscape. One of the best values on the red wine market today is the Cabernet Sauvignon from San Simeon by the Riboli Family of Wines. The vineyards are certified sustainable, and the Paso Robles winery is powered by solar panels, along with other eco-conscious practices. This is a wonderfully rich red with dark fruit notes and hints of spice. Packaged in an elegant bottle, it looks — and tastes — like it costs twice the price.\u003c/p>\n\u003cp>\u003ca href=\"https://shop.lailvineyards.com/product/2022-Blueprint-Cabernet-Sauvignon----95\">\u003cspan style=\"color: #339966\">\u003cstrong>Lail Vineyards 2022 “BLUEPRINT” Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $95\u003cbr>\n\u003c/em>One of the most famous names in the California wine world is Inglenook Vineyards, founded in 1879. Today, fourth-generation vintner Robin Daniel Lail continues the tradition of excellence with Lail Vineyards. The hallmark of their classic wines is elegance, complexity, and style. The 2022 BLUEPRINT Cabernet Sauvignon honors the family’s deep roots in design and architectural achievements over their storied history. The garnet-hued, youthful red is packed with aromas of dark berry fruit intensity, layered with notes of cocoa and savory spice. It is ready to drink now with a few hours of decanting—or, better yet, hold on to the bottle for up to a decade to unravel its age-worthy pedigree.\u003c/p>\n\u003cp>NOTE: Lail Vineyards donates 10% of online sales of our Blueprint wines to organizations deep in the fight against climate change.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"335\" data-end=\"394\">\u003cstrong data-start=\"335\" data-end=\"354\">Leslie Sbrocco:\u003c/strong> Jewish deli delights in Santa Rosa…\u003c/p>\n\u003cp data-start=\"396\" data-end=\"452\">\u003cstrong data-start=\"396\" data-end=\"418\">Monicamary Falcon:\u003c/strong> I have to just keep going back.\u003c/p>\n\u003cp data-start=\"454\" data-end=\"507\">\u003cstrong data-start=\"454\" data-end=\"473\">Leslie Sbrocco:\u003c/strong> Southern soul food in San Jose.\u003c/p>\n\u003cp data-start=\"509\" data-end=\"566\">\u003cstrong data-start=\"509\" data-end=\"525\">Mike Nguyen:\u003c/strong> Mind-blowing. Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"568\" data-end=\"655\">\u003cstrong data-start=\"568\" data-end=\"587\">Leslie Sbrocco:\u003c/strong> And American bistro fare in Pleasant Hill. You just stole a bite.\u003c/p>\n\u003cp data-start=\"657\" data-end=\"706\">\u003cstrong data-start=\"657\" data-end=\"674\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"708\" data-end=\"756\">\u003cstrong data-start=\"708\" data-end=\"729\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"853\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area\u003c/em>. Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"855\" data-end=\"904\">\u003cstrong data-start=\"855\" data-end=\"872\">Rob Pattison:\u003c/strong> Okay, I stole a couple. Yeah.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"970\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> This is lovely. I’m having a wonderful time.\u003c/p>\n\u003cp data-start=\"972\" data-end=\"1279\">\u003cstrong data-start=\"972\" data-end=\"991\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>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.\u003c/p>\n\u003cp data-start=\"1281\" data-end=\"1459\">Joining me at the \u003cem>Check, Please!\u003c/em> table today are wine salesperson \u003cstrong data-start=\"1349\" data-end=\"1370\">Monicamary Falcon\u003c/strong>, retired labor lawyer \u003cstrong data-start=\"1393\" data-end=\"1409\">Rob Pattison\u003c/strong>, and propane account executive \u003cstrong data-start=\"1441\" data-end=\"1456\">Mike Nguyen\u003c/strong>.\u003c/p>\n\u003cp data-start=\"1461\" data-end=\"1502\">Welcome, everyone. Are you ready to go?\u003c/p>\n\u003cp data-start=\"1504\" data-end=\"1534\">\u003cstrong data-start=\"1504\" data-end=\"1526\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1536\" data-end=\"1569\">\u003cstrong data-start=\"1536\" data-end=\"1552\">Mike Nguyen:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1571\" data-end=\"1773\">\u003cstrong data-start=\"1571\" data-end=\"1590\">Leslie Sbrocco:\u003c/strong> Monicamary’s restaurant offers a huge assortment of Jewish deli fare, all made lovingly in-house. Located in Santa Rosa’s Historic Railroad Square, it’s Grossman’s Noshery & Bar.\u003c/p>\n\u003cp data-start=\"59\" data-end=\"261\">\u003cstrong data-start=\"59\" data-end=\"75\">Terri Stark:\u003c/strong> Our restaurant is Grossman’s Noshery & Bar. My family name was Grossman a long time ago. With Grossman’s, we wanted to bring things on the menu that evoke memories, family memories.\u003c/p>\n\u003cp data-start=\"263\" data-end=\"285\">\u003cstrong data-start=\"263\" data-end=\"273\">Woman:\u003c/strong> Holy cow.\u003c/p>\n\u003cp data-start=\"287\" data-end=\"497\">\u003cstrong data-start=\"287\" data-end=\"302\">Mark Stark:\u003c/strong> We make everything in-house. We produce all our pastramis Montreal-style, which is a smokier, deeper flavor. Our smoked turkey is made here. The kippered salmon, the lox, all kinds of pickles.\u003c/p>\n\u003cp data-start=\"499\" data-end=\"563\">\u003cstrong data-start=\"499\" data-end=\"515\">Terri Stark:\u003c/strong> The black-and-white cookies and the rugelach.\u003c/p>\n\u003cp data-start=\"565\" data-end=\"724\">\u003cstrong data-start=\"565\" data-end=\"580\">Mark Stark:\u003c/strong> We had the opportunity here to do our own bakery, and, of course, that meant we’re going to make our own bagels. So we did a lot of research.\u003c/p>\n\u003cp data-start=\"726\" data-end=\"759\">\u003cstrong data-start=\"726\" data-end=\"742\">Terri Stark:\u003c/strong> Lots of carbs.\u003c/p>\n\u003cp data-start=\"761\" data-end=\"991\">\u003cstrong data-start=\"761\" data-end=\"776\">Mark Stark:\u003c/strong> We ate a lot of bagels, and we found a few good ones in Brooklyn. When we left, we filled bottles of water up with Brooklyn tap water, brought it back, and made a starter. And that starter is still with us today.\u003c/p>\n\u003cp data-start=\"993\" data-end=\"1192\">\u003cstrong data-start=\"993\" data-end=\"1009\">Terri Stark:\u003c/strong> Our matzoh ball soup—we have the traditional, and then the twist to our matzoh ball soup is we also have the big piece of chicken which has some of our chicken kreplach in it, and—\u003c/p>\n\u003cp data-start=\"1194\" data-end=\"1226\">\u003cstrong data-start=\"1194\" data-end=\"1209\">Mark Stark:\u003c/strong> Ramen noodles.\u003c/p>\n\u003cp data-start=\"1228\" data-end=\"1286\">\u003cstrong data-start=\"1228\" data-end=\"1244\">Terri Stark:\u003c/strong> Ramen noodles. It’s a big bowl of soup.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1333\">\u003cstrong data-start=\"1288\" data-end=\"1296\">Man:\u003c/strong> Was that the big piece of chicken?\u003c/p>\n\u003cp data-start=\"1335\" data-end=\"1376\">\u003cstrong data-start=\"1335\" data-end=\"1343\">Man:\u003c/strong> It was. I did want to do this.\u003c/p>\n\u003cp data-start=\"1378\" data-end=\"1575\">\u003cstrong data-start=\"1378\" data-end=\"1394\">Terri Stark:\u003c/strong> [Chuckles] And that just resonates with people, reminding them of, you know, when they were sick and their bubby made them matzoh ball soup. And as long as your balls float—good.\u003c/p>\n\u003cp data-start=\"1577\" data-end=\"1625\">\u003cstrong data-start=\"1577\" data-end=\"1592\">Mark Stark:\u003c/strong> You know, uh, we live by that.\u003c/p>\n\u003cp data-start=\"1627\" data-end=\"1647\">\u003cstrong data-start=\"1627\" data-end=\"1645\">[Bell dinging]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1649\" data-end=\"1678\">\u003cstrong data-start=\"1649\" data-end=\"1665\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"1680\" data-end=\"1733\">\u003cstrong data-start=\"1680\" data-end=\"1695\">Mark Stark:\u003c/strong> If your balls float, it’s all good.\u003c/p>\n\u003cp data-start=\"1735\" data-end=\"1819\">\u003cstrong data-start=\"1735\" data-end=\"1751\">Terri Stark:\u003c/strong> And what’s unique to Grossman’s, too, is that we have a full bar.\u003c/p>\n\u003cp data-start=\"1821\" data-end=\"1859\">\u003cstrong data-start=\"1821\" data-end=\"1836\">Mark Stark:\u003c/strong> Bourbon and brisket.\u003c/p>\n\u003cp data-start=\"1861\" data-end=\"1885\">\u003cstrong data-start=\"1861\" data-end=\"1877\">Terri Stark:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1887\" data-end=\"1947\">\u003cstrong data-start=\"1887\" data-end=\"1902\">Mark Stark:\u003c/strong> Not sure if it gets much better than that.\u003c/p>\n\u003cp data-start=\"1949\" data-end=\"1993\">\u003cstrong data-start=\"1949\" data-end=\"1965\">Terri Stark:\u003c/strong> Weekend at Bubby’s. Yeah.\u003c/p>\n\u003cp data-start=\"1995\" data-end=\"2145\">\u003cstrong data-start=\"1995\" data-end=\"2010\">Mark Stark:\u003c/strong> There are some delis that are hundreds of years old. I think we have plenty of time to work things out and just keep getting better.\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2176\">\u003cstrong data-start=\"2147\" data-end=\"2163\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"2178\" data-end=\"2293\">\u003cstrong data-start=\"2178\" data-end=\"2197\">Leslie Sbrocco:\u003c/strong> Now, Monicamary, this place is definitely more than a deli. What makes it so special for you?\u003c/p>\n\u003cp data-start=\"2295\" data-end=\"2597\">\u003cstrong data-start=\"2295\" data-end=\"2317\">Monicamary Falcon:\u003c/strong> First, when you walk in, it’s very warm. The people greet you so nicely and kindly. They just keep it really homey. I just started popping in for lunches and discovered a plethora of beautiful dishes that I would never make at home. So I have to just keep going back for these.\u003c/p>\n\u003cp data-start=\"2599\" data-end=\"2645\">\u003cstrong data-start=\"2599\" data-end=\"2618\">Leslie Sbrocco:\u003c/strong> It is an extensive menu.\u003c/p>\n\u003cp data-start=\"2647\" data-end=\"2682\">\u003cstrong data-start=\"2647\" data-end=\"2669\">Monicamary Falcon:\u003c/strong> Extensive.\u003c/p>\n\u003cp data-start=\"2684\" data-end=\"2766\">\u003cstrong data-start=\"2684\" data-end=\"2703\">Leslie Sbrocco:\u003c/strong> So start off with a dish that you love, that you always get.\u003c/p>\n\u003cp data-start=\"2768\" data-end=\"3267\">\u003cstrong data-start=\"2768\" data-end=\"2790\">Monicamary Falcon:\u003c/strong> I get the smoked & pickled fish. That’s a big, shareable dish, and it comes with pickled herring which is, really, the favorite. It just has a nice pickled but also a little sweetness to it. There’s also some salmon rillettes on there, which I love. They’re creamy. Everything is made in-house. They make their bagels and their challah and their matzoh, and you can spread your cream cheese and get a taste of what they’re making behind the scenes in the bakery in the back.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3480\">\u003cstrong data-start=\"3269\" data-end=\"3285\">Mike Nguyen:\u003c/strong> The fish board was delicious. The smoked salmon, that was great. It was pastrami-brined. And the portions were very generous, so there was no shortage of that. And it was absolutely delicious.\u003c/p>\n\u003cp data-start=\"3482\" data-end=\"3681\">\u003cstrong data-start=\"3482\" data-end=\"3499\">Rob Pattison:\u003c/strong> The lox and the bagel and the sliced red onions, the capers were fantastic. The pickled herring, my Norwegian forebears might have liked it, but I didn’t care for that part of it.\u003c/p>\n\u003cp data-start=\"3683\" data-end=\"3749\">\u003cstrong data-start=\"3683\" data-end=\"3702\">Leslie Sbrocco:\u003c/strong> Just because you don’t like pickled herring.\u003c/p>\n\u003cp data-start=\"3751\" data-end=\"3824\">\u003cstrong data-start=\"3751\" data-end=\"3768\">Rob Pattison:\u003c/strong> Yeah, yeah, but the rest of it was really quite good.\u003c/p>\n\u003cp data-start=\"3826\" data-end=\"3892\">\u003cstrong data-start=\"3826\" data-end=\"3845\">Leslie Sbrocco:\u003c/strong> Okay. What do you get once you’re past that?\u003c/p>\n\u003cp data-start=\"59\" data-end=\"418\">\u003cstrong data-start=\"59\" data-end=\"78\">Monicamary Falcon:\u003c/strong> The Cobb salad is delicious. The turkey is homemade, and it has a nice portion of lettuce with a delicious, light, creamy dressing, but they throw these deli bits on there, and they’re—literally, when you cut meat and there’s crumbles, like, how creative to take that and put it on top of a salad. It really made it nice. So I love that.\u003c/p>\n\u003cp data-start=\"420\" data-end=\"561\">And then the matzoh ball soup with the matzoh ball that was just hearty, the broth was just clear, and it had carrots on top. So flavorful.\u003c/p>\n\u003cp data-start=\"563\" data-end=\"801\">\u003cstrong data-start=\"563\" data-end=\"579\">Mike Nguyen:\u003c/strong> So I actually wanted to second her opinion with the matzoh ball soup. It was absolutely amazing. You can tell they put a lot of attention and time into it. The rosemary and dill within it were really good. I enjoyed it.\u003c/p>\n\u003cp data-start=\"803\" data-end=\"939\">I also had the cucumber mocktail. That had strawberries, ginger, basil. Delicious. You know, it helped to settle the gut afterwards…\u003c/p>\n\u003cp data-start=\"941\" data-end=\"957\">\u003cstrong data-start=\"941\" data-end=\"955\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"959\" data-end=\"981\">…so that was good.\u003c/p>\n\u003cp data-start=\"983\" data-end=\"1155\">\u003cstrong data-start=\"983\" data-end=\"1000\">Rob Pattison:\u003c/strong> The killer mocktail was the Orange is the New Blackberry. Oh, my gosh. Orange syrup and blackberry muddled jam in it and seltzer water—very flavorful.\u003c/p>\n\u003cp data-start=\"1157\" data-end=\"1189\">\u003cstrong data-start=\"1157\" data-end=\"1176\">Leslie Sbrocco:\u003c/strong> Excellent.\u003c/p>\n\u003cp data-start=\"1191\" data-end=\"1495\">\u003cstrong data-start=\"1191\" data-end=\"1208\">Rob Pattison:\u003c/strong> I stole a look at and then I stole a bite of my friend’s patty melt. And it had a nice hamburger, and it had a nice bit of pastrami on top of that. And then it was covered with some Gruyère cheese, and then it had a nice little special saucy thing on there. So I stole a bite of that.\u003c/p>\n\u003cp data-start=\"1497\" data-end=\"1551\">\u003cstrong data-start=\"1497\" data-end=\"1516\">Leslie Sbrocco:\u003c/strong> Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"1553\" data-end=\"1602\">\u003cstrong data-start=\"1553\" data-end=\"1570\">Rob Pattison:\u003c/strong> Okay, I stole a couple, yeah.\u003c/p>\n\u003cp data-start=\"1604\" data-end=\"1620\">\u003cstrong data-start=\"1604\" data-end=\"1618\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1622\" data-end=\"1940\">\u003cstrong data-start=\"1622\" data-end=\"1644\">Monicamary Falcon:\u003c/strong> I got the chicken kebabs last time. There were two of them. They were really thinly pounded, and they came with a yogurt sauce. They had a little spicy flavor to them. And there was a sauce on the side which was the amba sauce. This is a mango sauce, and it just really cooled down that spice.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2058\">And I had that with an egg cream. It was a seltzer water with this milky goodness and it was just very refreshing.\u003c/p>\n\u003cp data-start=\"2060\" data-end=\"2145\">\u003cstrong data-start=\"2060\" data-end=\"2079\">Leslie Sbrocco:\u003c/strong> Well, you got to talk a little bit about dessert, too, because—\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2177\">\u003cstrong data-start=\"2147\" data-end=\"2169\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2179\" data-end=\"2365\">We ordered the babka for the table. It was a nice slice of bread with cinnamon swirl. And then there was the chocolate babka with the chocolate swirl. That chocolate is just delicious.\u003c/p>\n\u003cp data-start=\"2367\" data-end=\"2428\">And then the soft serve, of course. Soft serve is the best.\u003c/p>\n\u003cp data-start=\"2430\" data-end=\"2478\">\u003cstrong data-start=\"2430\" data-end=\"2449\">Leslie Sbrocco:\u003c/strong> Did you have some dessert?\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2536\">\u003cstrong data-start=\"2480\" data-end=\"2497\">Rob Pattison:\u003c/strong> We had some of the soft serve, yeah.\u003c/p>\n\u003cp data-start=\"2538\" data-end=\"2578\">\u003cstrong data-start=\"2538\" data-end=\"2557\">Leslie Sbrocco:\u003c/strong> The Straus Family.\u003c/p>\n\u003cp data-start=\"2580\" data-end=\"2633\">\u003cstrong data-start=\"2580\" data-end=\"2597\">Rob Pattison:\u003c/strong> Yeah, it was really, really nice.\u003c/p>\n\u003cp data-start=\"2635\" data-end=\"2669\">\u003cstrong data-start=\"2635\" data-end=\"2645\">Woman:\u003c/strong> Ooh, that is so good.\u003c/p>\n\u003cp data-start=\"2671\" data-end=\"2824\">\u003cstrong data-start=\"2671\" data-end=\"2688\">Rob Pattison:\u003c/strong> The sauce that was on it—it was a tahini sauce, and it was not familiar to me, so I puzzled over it for a long time, but it was good.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2894\">\u003cstrong data-start=\"2826\" data-end=\"2845\">Leslie Sbrocco:\u003c/strong> Did you feel like you got value when you went?\u003c/p>\n\u003cp data-start=\"2896\" data-end=\"3015\">\u003cstrong data-start=\"2896\" data-end=\"2912\">Mike Nguyen:\u003c/strong> I did, yeah. The portions were great, and the pricing aligned with it, as well. I really enjoyed it.\u003c/p>\n\u003cp data-start=\"3017\" data-end=\"3126\">\u003cstrong data-start=\"3017\" data-end=\"3036\">Leslie Sbrocco:\u003c/strong> And Railroad Square is a great place to discover and explore—a lot of shops and places.\u003c/p>\n\u003cp data-start=\"3128\" data-end=\"3189\">\u003cstrong data-start=\"3128\" data-end=\"3150\">Monicamary Falcon:\u003c/strong> Yes, and other restaurants, as well.\u003c/p>\n\u003cp data-start=\"3191\" data-end=\"3408\">\u003cstrong data-start=\"3191\" data-end=\"3210\">Leslie Sbrocco:\u003c/strong> Mm-hmm. Alright, if you would like to try Grossman’s Noshery & Bar, it’s located on Wilson Street in Santa Rosa’s Railroad Square. The average lunch tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"3410\" data-end=\"3624\">Well, you will want to loosen your belt a notch for Mike’s pick, offering southern specialties, like Texas-style barbecue, smothered oxtails, and sweet potato pie. It’s his favorite spot to kick back and pig out.\u003c/p>\n\u003cp data-start=\"3626\" data-end=\"3671\">Located in San Jose, it’s Jackie’s Place.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"108\">\u003cstrong data-start=\"60\" data-end=\"79\">Jackie Jackson:\u003c/strong> Love you. I love you guys.\u003c/p>\n\u003cp data-start=\"110\" data-end=\"177\">\u003cstrong data-start=\"110\" data-end=\"130\">Hasaahn Jackson:\u003c/strong> Family, we’re doing alright over here still?\u003c/p>\n\u003cp data-start=\"179\" data-end=\"338\">Soul food, to me, is African-American cuisine that originated from the South, where we had to use little resources but make plenty of bountiful meals out of.\u003c/p>\n\u003cp data-start=\"340\" data-end=\"395\">\u003cstrong data-start=\"340\" data-end=\"359\">Jackie Jackson:\u003c/strong> The roux is what makes the gumbo.\u003c/p>\n\u003cp data-start=\"397\" data-end=\"553\">Soul food is something that takes time. You can’t rush it. You season it until the Gods call, and then you slow simmer it until it’s cooked to perfection.\u003c/p>\n\u003cp data-start=\"555\" data-end=\"571\">\u003cstrong data-start=\"555\" data-end=\"569\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"573\" data-end=\"742\">We come from a real small community called Hondo, Texas. Nobody’s ever heard of it. It’s about 3,000 people there. Almost everybody that lived there was related to us.\u003c/p>\n\u003cp data-start=\"744\" data-end=\"776\">\u003cstrong data-start=\"744\" data-end=\"763\">Jackie Jackson:\u003c/strong> Bye, baby.\u003c/p>\n\u003cp data-start=\"778\" data-end=\"915\">My mother was a chef. There was always a bunch of people at our house. The recipes came from my mother, but I had to put my juju on it.\u003c/p>\n\u003cp data-start=\"917\" data-end=\"996\">\u003cstrong data-start=\"917\" data-end=\"937\">Hasaahn Jackson:\u003c/strong> The story of Jackie’s Place is family coming together.\u003c/p>\n\u003cp data-start=\"998\" data-end=\"1034\">Say, “Hey, Ma. How are you doing?”\u003c/p>\n\u003cp data-start=\"1036\" data-end=\"1250\">So working with my mom and my family has been most rewarding. Actually, my mom taught me how to cook along with all my brothers and sisters, and sometimes we even get real competitive to see who the best cook is.\u003c/p>\n\u003cp data-start=\"1252\" data-end=\"1295\">\u003cstrong data-start=\"1252\" data-end=\"1271\">Jackie Jackson:\u003c/strong> I’m still number one.\u003c/p>\n\u003cp data-start=\"1297\" data-end=\"1397\">\u003cstrong data-start=\"1297\" data-end=\"1317\">Hasaahn Jackson:\u003c/strong> Here at Jackie’s Place, when you get ribs, they’re our Uncle Greg’s Ribs.\u003c/p>\n\u003cp data-start=\"1399\" data-end=\"1442\">\u003cstrong data-start=\"1399\" data-end=\"1418\">Jackie Jackson:\u003c/strong> They’re my brother’s.\u003c/p>\n\u003cp data-start=\"1444\" data-end=\"1545\">The nachos are named after my brother, Scoop Nachos. Laverne’s Sweet Potato Pie. JuJu Drinks.\u003c/p>\n\u003cp data-start=\"1547\" data-end=\"1642\">We try to practice passing down the recipes and giving the recognition to where it came from.\u003c/p>\n\u003cp data-start=\"1644\" data-end=\"1803\">\u003cstrong data-start=\"1644\" data-end=\"1663\">Jackie Jackson:\u003c/strong> I wanted to go back to actually what I served my kids when they were growing up in our household. I called my house the Kool-Aid house.\u003c/p>\n\u003cp data-start=\"1805\" data-end=\"1891\">We don’t call it by the flavor. We call it by the color. It’s just a southern thing.\u003c/p>\n\u003cp data-start=\"1893\" data-end=\"1955\">“You got some purple Kool-Aid?”\u003cbr data-start=\"1924\" data-end=\"1927\">“I got some red Kool-Aid.”\u003c/p>\n\u003cp data-start=\"1957\" data-end=\"2055\">\u003cstrong data-start=\"1957\" data-end=\"1977\">Hasaahn Jackson:\u003c/strong> Take your time. Take your time, family. You guys don’t have to go anywhere.\u003c/p>\n\u003cp data-start=\"2057\" data-end=\"2200\">\u003cstrong data-start=\"2057\" data-end=\"2076\">Jackie Jackson:\u003c/strong> What we want people to feel when they walk in our doors is that they’re part of our family. We even greet them as family.\u003c/p>\n\u003cp data-start=\"2202\" data-end=\"2232\">“Hey, Sis.”\u003cbr data-start=\"2213\" data-end=\"2216\">“Hi, Brother.”\u003c/p>\n\u003cp data-start=\"2234\" data-end=\"2252\">I love you, Jay.\u003c/p>\n\u003cp data-start=\"2254\" data-end=\"2319\">We hug on them and love on them. And we want them to come back.\u003c/p>\n\u003cp data-start=\"2321\" data-end=\"2337\">\u003cstrong data-start=\"2321\" data-end=\"2335\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2339\" data-end=\"2548\">And what has made me the most proud is to look out in my dining room and see that our restaurant is not just serving the African-American community, but it’s serving every culture that San Jose has to offer.\u003c/p>\n\u003cp data-start=\"2550\" data-end=\"2580\">\u003cstrong data-start=\"2550\" data-end=\"2560\">Woman:\u003c/strong> Same shirt. Yeah!\u003c/p>\n\u003cp data-start=\"2582\" data-end=\"2684\">\u003cstrong data-start=\"2582\" data-end=\"2602\">Hasaahn Jackson:\u003c/strong> And I think their reaction to our food is the thing that’s the most fulfilling.\u003c/p>\n\u003cp data-start=\"2686\" data-end=\"2790\">\u003cstrong data-start=\"2686\" data-end=\"2705\">Leslie Sbrocco:\u003c/strong> Alright, Mike, do we have to name this Mike’s Place instead of Jackie’s Place?\u003c/p>\n\u003cp data-start=\"2792\" data-end=\"2815\">Do you go that often?\u003c/p>\n\u003cp data-start=\"2817\" data-end=\"2858\">\u003cstrong data-start=\"2817\" data-end=\"2833\">Mike Nguyen:\u003c/strong> I feel like we should.\u003c/p>\n\u003cp data-start=\"2860\" data-end=\"2876\">\u003cstrong data-start=\"2860\" data-end=\"2874\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2878\" data-end=\"2965\">\u003cstrong data-start=\"2878\" data-end=\"2897\">Leslie Sbrocco:\u003c/strong> Have you told Jackie yet? I don’t think she’ll be happy about it.\u003c/p>\n\u003cp data-start=\"2967\" data-end=\"3016\">\u003cstrong data-start=\"2967\" data-end=\"2986\">Leslie Sbrocco:\u003c/strong> What is so unique about it?\u003c/p>\n\u003cp data-start=\"3018\" data-end=\"3209\">\u003cstrong data-start=\"3018\" data-end=\"3034\">Mike Nguyen:\u003c/strong> One, the ambiance and atmosphere. It’s family-owned and operated. I just love the feel each time I’m there. Customer service is wonderful. And the food is just exceptional.\u003c/p>\n\u003cp data-start=\"3211\" data-end=\"3283\">\u003cstrong data-start=\"3211\" data-end=\"3221\">Woman:\u003c/strong> We drove three hours to be here. The best food to be found.\u003c/p>\n\u003cp data-start=\"3285\" data-end=\"3398\">\u003cstrong data-start=\"3285\" data-end=\"3301\">Mike Nguyen:\u003c/strong> I highly recommend the oxtail. Growing up in a Vietnamese household, you know, we love oxtail.\u003c/p>\n\u003cp data-start=\"3400\" data-end=\"3536\">So going to Jackie’s Place for the first time, trying it out, was just mind-blowing to me, and it took me back to my roots as a kid.\u003c/p>\n\u003cp data-start=\"3538\" data-end=\"3713\">It’s slow-cooked and simmered oxtails smothered in gravy in addition to the sweet cornbread muffin and just a nice, generous serving of rice, and it’s absolutely phenomenal.\u003c/p>\n\u003cp data-start=\"3715\" data-end=\"3792\">You mix it all together, and you have yourself a winning plate right there.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3842\">\u003cstrong data-start=\"3794\" data-end=\"3813\">Leslie Sbrocco:\u003c/strong> Winning plate right there.\u003c/p>\n\u003cp data-start=\"3844\" data-end=\"3889\">I heard, “Mm-hmm, mm-hmm,” with the oxtail.\u003c/p>\n\u003cp data-start=\"3891\" data-end=\"3917\">Who else had the oxtail?\u003c/p>\n\u003cp data-start=\"3919\" data-end=\"3971\">\u003cstrong data-start=\"3919\" data-end=\"3936\">Rob Pattison:\u003c/strong> I had never had oxtail before…\u003c/p>\n\u003cp data-start=\"3973\" data-end=\"4008\">\u003cstrong data-start=\"3973\" data-end=\"3992\">Leslie Sbrocco:\u003c/strong> Really? Okay.\u003c/p>\n\u003cp data-start=\"4010\" data-end=\"4096\">\u003cstrong data-start=\"4010\" data-end=\"4027\">Rob Pattison:\u003c/strong> …and Mike is exactly right. It is spectacular. It was delicious.\u003c/p>\n\u003cp data-start=\"4098\" data-end=\"4236\">\u003cstrong data-start=\"4098\" data-end=\"4120\">Monicamary Falcon:\u003c/strong> I wanted to also say when we walked in, like, literally walking from the parking lot, I could smell the barbecue.\u003c/p>\n\u003cp data-start=\"4238\" data-end=\"4327\">I don’t even know where the barbecue was coming from, but I was like, “What?” And then—\u003c/p>\n\u003cp data-start=\"4329\" data-end=\"4385\">\u003cstrong data-start=\"4329\" data-end=\"4348\">Leslie Sbrocco:\u003c/strong> Follow your nose, it always knows.\u003c/p>\n\u003cp data-start=\"4387\" data-end=\"4429\">\u003cstrong data-start=\"4387\" data-end=\"4409\">Monicamary Falcon:\u003c/strong> Follow your nose.\u003c/p>\n\u003cp data-start=\"4431\" data-end=\"4591\">And so the meat plate was really delicious. You had your choice of chicken, fish, there was brisket, and there was even a vegan option, which was really cool.\u003c/p>\n\u003cp data-start=\"4593\" data-end=\"4688\">The fish was delicious. It was thin. It was just perfectly coated in, like, a cornmeal crust.\u003c/p>\n\u003cp data-start=\"4690\" data-end=\"4897\">And then the brisket, the person that had that said it was a little bit dry to start, but there’s this beautiful barbecue homemade sauce that you can just put on anything, and, boy, I put it on everything.\u003c/p>\n\u003cp data-start=\"4899\" data-end=\"4934\">I’m a side girl. I love my sides.\u003c/p>\n\u003cp data-start=\"4936\" data-end=\"5107\">And it had the beans, which were just flavorful, and they had that little barbecue sauce and a little spiciness to them, and the mac and cheese, like perfectly textured.\u003c/p>\n\u003cp data-start=\"5109\" data-end=\"5141\">And it was huge. So delicious.\u003c/p>\n\u003cp data-start=\"5143\" data-end=\"5239\">And he mentioned the corn muffins because you didn’t need to put any butter or anything on it.\u003c/p>\n\u003cp data-start=\"5241\" data-end=\"5321\">They had that perfect crispness on the outside, and they came with everything.\u003c/p>\n\u003cp data-start=\"5323\" data-end=\"5537\">\u003cstrong data-start=\"5323\" data-end=\"5339\">Mike Nguyen:\u003c/strong> So the fried fish that you mentioned earlier, if you do a trick where you get the chicken gravy on the side and splash a little Louisiana Hot Sauce in it, you dip your fish in there—mind-blowing.\u003c/p>\n\u003cp data-start=\"5539\" data-end=\"5565\">Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"5567\" data-end=\"5596\">\u003cstrong data-start=\"5567\" data-end=\"5589\">Monicamary Falcon:\u003c/strong> Ooh.\u003c/p>\n\u003cp data-start=\"5598\" data-end=\"5653\">\u003cstrong data-start=\"5598\" data-end=\"5617\">Leslie Sbrocco:\u003c/strong> Alright, an insider tip. Love it.\u003c/p>\n\u003cp data-start=\"5655\" data-end=\"5698\">\u003cstrong data-start=\"5655\" data-end=\"5671\">Mike Nguyen:\u003c/strong> You got to give it a go.\u003c/p>\n\u003cp data-start=\"5700\" data-end=\"5806\">So we had the pulled pork. That was about the most delicious pulled pork I think I’d had about anywhere.\u003c/p>\n\u003cp data-start=\"5808\" data-end=\"5848\">\u003cstrong data-start=\"5808\" data-end=\"5827\">Leslie Sbrocco:\u003c/strong> Wow. Look at that.\u003c/p>\n\u003cp data-start=\"5850\" data-end=\"5907\">\u003cstrong data-start=\"5850\" data-end=\"5867\">Rob Pattison:\u003c/strong> It was fantastic. Perfectly prepared.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5970\">\u003cstrong data-start=\"5909\" data-end=\"5928\">Leslie Sbrocco:\u003c/strong> I think Rob’s going to give you a kiss.\u003c/p>\n\u003cp data-start=\"5972\" data-end=\"6026\">\u003cstrong data-start=\"5972\" data-end=\"5989\">Rob Pattison:\u003c/strong> Yeah, uh, you’re close to it, man.\u003c/p>\n\u003cp data-start=\"6028\" data-end=\"6094\">\u003cstrong data-start=\"6028\" data-end=\"6044\">Mike Nguyen:\u003c/strong> Don’t think my girlfriend’s going to like that.\u003c/p>\n\u003cp data-start=\"6096\" data-end=\"6130\">\u003cstrong data-start=\"6096\" data-end=\"6115\">Leslie Sbrocco:\u003c/strong> \u003cstrong data-start=\"6116\" data-end=\"6128\">[Laughs]\u003c/strong>\u003c/p>\n\u003cp data-start=\"6132\" data-end=\"6262\">\u003cstrong data-start=\"6132\" data-end=\"6149\">Rob Pattison:\u003c/strong> In addition to that, it came with Uncle Greg’s Pork Ribs. Oh, my gosh. They were great. They were wonderful.\u003c/p>\n\u003cp data-start=\"6264\" data-end=\"6422\">Oh, I found that I was eating away, and my three tablemates, you know, they were done, they couldn’t eat anymore, and I was, “What’s wrong with you people?”\u003c/p>\n\u003cp data-start=\"6424\" data-end=\"6440\">I wanted more.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"255\">\u003cstrong data-start=\"60\" data-end=\"82\">Monicamary Falcon:\u003c/strong> I had the seafood gumbo with chicken, shrimp, and there was a dollop of white rice that was perfectly cooked. It just melded together, and it was such a generous portion.\u003c/p>\n\u003cp data-start=\"257\" data-end=\"480\">\u003cstrong data-start=\"257\" data-end=\"273\">Mike Nguyen:\u003c/strong> Another thing I’d recommend, as well, would be the Hennessy Sideshow. Obviously, an ode to the Bay Area. It has Hennessy, Grand Marnier, and lemonade in it—so drink at your own risk, but it’s delicious.\u003c/p>\n\u003cp data-start=\"482\" data-end=\"642\">\u003cstrong data-start=\"482\" data-end=\"504\">Monicamary Falcon:\u003c/strong> They really do have some really nice signature cocktails there. The Gin & JuJu—it had Kool-Aid in it, and I could taste my childhood.\u003c/p>\n\u003cp data-start=\"644\" data-end=\"822\">You know, when you were young and you would put the Kool-Aid, and you could smell the powder of the Kool-Aid. It just felt like my childhood, but it had a little alcohol in it.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"859\">\u003cstrong data-start=\"824\" data-end=\"843\">Leslie Sbrocco:\u003c/strong> But with gin.\u003c/p>\n\u003cp data-start=\"861\" data-end=\"913\">\u003cstrong data-start=\"861\" data-end=\"883\">Monicamary Falcon:\u003c/strong> With gin. It was delicious.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"959\">\u003cstrong data-start=\"915\" data-end=\"934\">Leslie Sbrocco:\u003c/strong> Was there any dessert?\u003c/p>\n\u003cp data-start=\"961\" data-end=\"989\">\u003cstrong data-start=\"961\" data-end=\"983\">Monicamary Falcon:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"991\" data-end=\"1094\">\u003cstrong data-start=\"991\" data-end=\"1007\">Mike Nguyen:\u003c/strong> I got something for you. The Banana Pudding is phenomenal. Very soft and decadent.\u003c/p>\n\u003cp data-start=\"1096\" data-end=\"1233\">\u003cstrong data-start=\"1096\" data-end=\"1118\">Monicamary Falcon:\u003c/strong> So we did take home the Peach Cobbler, and we took home the Key Lime Pie. And my mom just loved the cobbler.\u003c/p>\n\u003cp data-start=\"1235\" data-end=\"1433\">It’s beautiful. Like, they cut a square of crust on top perfectly, and then the peaches are oozing out, and the peaches are just full of cinnamon and baking spices. It was so creamy and delicious.\u003c/p>\n\u003cp data-start=\"1435\" data-end=\"1470\">So don’t skip the desserts there.\u003c/p>\n\u003cp data-start=\"1472\" data-end=\"1556\">\u003cstrong data-start=\"1472\" data-end=\"1489\">Rob Pattison:\u003c/strong> I’m going to register a little bit of a dissent on the desserts.\u003c/p>\n\u003cp data-start=\"1558\" data-end=\"1585\">\u003cstrong data-start=\"1558\" data-end=\"1577\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1587\" data-end=\"1640\">\u003cstrong data-start=\"1587\" data-end=\"1604\">Rob Pattison:\u003c/strong> The Sweet Potato Pie was great.\u003c/p>\n\u003cp data-start=\"1642\" data-end=\"1697\">\u003cstrong data-start=\"1642\" data-end=\"1664\">Monicamary Falcon:\u003c/strong> [Gasps] We didn’t have that.\u003c/p>\n\u003cp data-start=\"1699\" data-end=\"1751\">\u003cstrong data-start=\"1699\" data-end=\"1716\">Rob Pattison:\u003c/strong> The Peach Cobbler—not so much.\u003c/p>\n\u003cp data-start=\"1753\" data-end=\"1784\">\u003cstrong data-start=\"1753\" data-end=\"1772\">Leslie Sbrocco:\u003c/strong> Ah, okay.\u003c/p>\n\u003cp data-start=\"1786\" data-end=\"1816\">\u003cstrong data-start=\"1786\" data-end=\"1808\">Monicamary Falcon:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1818\" data-end=\"1978\">\u003cstrong data-start=\"1818\" data-end=\"1835\">Rob Pattison:\u003c/strong> Yeah, the crust that you describe is accurate, but they seemed like they were just canned peaches in the liquid, and I didn’t care for that.\u003c/p>\n\u003cp data-start=\"1980\" data-end=\"2056\">\u003cstrong data-start=\"1980\" data-end=\"1999\">Leslie Sbrocco:\u003c/strong> So you got the pork up here and the peaches down here.\u003c/p>\n\u003cp data-start=\"2058\" data-end=\"2089\">\u003cstrong data-start=\"2058\" data-end=\"2075\">Rob Pattison:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp data-start=\"2091\" data-end=\"2118\">\u003cstrong data-start=\"2091\" data-end=\"2110\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"2120\" data-end=\"2174\">\u003cstrong data-start=\"2120\" data-end=\"2137\">Rob Pattison:\u003c/strong> But I had enough pork for dessert.\u003c/p>\n\u003cp data-start=\"2176\" data-end=\"2208\">\u003cstrong data-start=\"2176\" data-end=\"2195\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"2210\" data-end=\"2241\">\u003cstrong data-start=\"2210\" data-end=\"2227\">Rob Pattison:\u003c/strong> I did fine.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2347\">\u003cstrong data-start=\"2243\" data-end=\"2265\">Monicamary Falcon:\u003c/strong> We sat at the bar, which was really fun. The bartender was so helpful, so nice.\u003c/p>\n\u003cp data-start=\"2349\" data-end=\"2400\">\u003cstrong data-start=\"2349\" data-end=\"2368\">Leslie Sbrocco:\u003c/strong> So you felt service was good.\u003c/p>\n\u003cp data-start=\"2402\" data-end=\"2437\">\u003cstrong data-start=\"2402\" data-end=\"2424\">Monicamary Falcon:\u003c/strong> Very good.\u003c/p>\n\u003cp data-start=\"2439\" data-end=\"2507\">\u003cstrong data-start=\"2439\" data-end=\"2456\">Rob Pattison:\u003c/strong> Service was great. It’s fast and it’s efficient.\u003c/p>\n\u003cp data-start=\"2509\" data-end=\"2562\">\u003cstrong data-start=\"2509\" data-end=\"2528\">Leslie Sbrocco:\u003c/strong> Yeah, you’d definitely go back.\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2604\">\u003cstrong data-start=\"2564\" data-end=\"2581\">Rob Pattison:\u003c/strong> I would. Absolutely.\u003c/p>\n\u003cp data-start=\"2606\" data-end=\"2771\">\u003cstrong data-start=\"2606\" data-end=\"2625\">Leslie Sbrocco:\u003c/strong> If you would like to try Jackie’s Place, it’s located on 1st Street in San Jose, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"2773\" data-end=\"2935\">Rob is a serious home winemaker. When it comes to dining out, he’s always on the hunt for hard-to-find wines by the glass that pair perfectly with every course.\u003c/p>\n\u003cp data-start=\"2937\" data-end=\"3059\">Add in seasonal California cuisine and a relaxed, unpretentious vibe, and you’ve got the recipe for Rob’s favorite café.\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3121\">Located in downtown Pleasant Hill, it’s Crescent Bistro.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"162\">\u003cstrong data-start=\"60\" data-end=\"79\">Bradley Zeller:\u003c/strong> Crescent Bistro is a local restaurant where we try and serve the neighborhood.\u003c/p>\n\u003cp data-start=\"164\" data-end=\"207\">Yeah, always got to get the deviled eggs.\u003c/p>\n\u003cp data-start=\"209\" data-end=\"279\">Just trying to do upscale, delicious food with a relaxed atmosphere.\u003c/p>\n\u003cp data-start=\"281\" data-end=\"301\">\u003cstrong data-start=\"281\" data-end=\"291\">Woman:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"303\" data-end=\"326\">\u003cstrong data-start=\"303\" data-end=\"316\">Woman #2:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"328\" data-end=\"417\">\u003cstrong data-start=\"328\" data-end=\"347\">Bradley Zeller:\u003c/strong> We’re California cuisine but with a little bit of global influence.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"445\">Two tempura green beans.\u003c/p>\n\u003cp data-start=\"447\" data-end=\"521\">At Crescent Bistro, we really focus on making everything from scratch.\u003c/p>\n\u003cp data-start=\"523\" data-end=\"558\">Fried chicken’s always a classic.\u003c/p>\n\u003cp data-start=\"560\" data-end=\"585\">Two short ribs all day.\u003c/p>\n\u003cp data-start=\"587\" data-end=\"695\">The short rib is something that’s been around for a long time. We think we just do it really, really well.\u003c/p>\n\u003cp data-start=\"697\" data-end=\"876\">Try and change up the risotto, the gnocchi, the steak dish, just so we keep using seasonal local ingredients and just highlighting the really good produce we have in California.\u003c/p>\n\u003cp data-start=\"878\" data-end=\"1132\">My favorite item on the menu is the Pork Buns. Some of the fun part of being in California is just having some other influences, bringing in some Asian influence with the gochujang sauce, some pickled cucumbers, and just some really good ingredients.\u003c/p>\n\u003cp data-start=\"1134\" data-end=\"1177\">We’ve got a really good cocktail program.\u003c/p>\n\u003cp data-start=\"1179\" data-end=\"1204\">We make our own syrups.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1244\">We juice everything fresh every day.\u003c/p>\n\u003cp data-start=\"1246\" data-end=\"1418\">We have some great wines by the glass, some really good variety in there, and then just enough craft beer to keep the beer people happy, and I’m one of them. I love beer.\u003c/p>\n\u003cp data-start=\"1420\" data-end=\"1449\">Good. Good to see you, too.\u003c/p>\n\u003cp data-start=\"1451\" data-end=\"1501\">It’s great to have a restaurant where I grew up.\u003c/p>\n\u003cp data-start=\"1503\" data-end=\"1561\">I’m super familiar with the neighborhood, the clientele.\u003c/p>\n\u003cp data-start=\"1563\" data-end=\"1661\">I get to do what I love and with people I care about and with people that care about this place.\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1797\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> Alright, as a home winemaker—I’m a home winemaker, too—so what is special about their wine-by-the-glass program?\u003c/p>\n\u003cp data-start=\"1799\" data-end=\"1940\">\u003cstrong data-start=\"1799\" data-end=\"1816\">Rob Pattison:\u003c/strong> He has things that are easily paired with what he has on his menu, but they’re not so readily found at other restaurants.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2052\">And he has them all by the glass, but he also has them by the bottle, along with some other things, as well.\u003c/p>\n\u003cp data-start=\"2054\" data-end=\"2121\">\u003cstrong data-start=\"2054\" data-end=\"2073\">Leslie Sbrocco:\u003c/strong> What about some of the dishes that you order?\u003c/p>\n\u003cp data-start=\"2123\" data-end=\"2169\">\u003cstrong data-start=\"2123\" data-end=\"2142\">Bradley Zeller:\u003c/strong> Mixed green with shrimp.\u003c/p>\n\u003cp data-start=\"2171\" data-end=\"2249\">\u003cstrong data-start=\"2171\" data-end=\"2188\">Rob Pattison:\u003c/strong> He changes the menu fairly often, according to the season.\u003c/p>\n\u003cp data-start=\"2251\" data-end=\"2310\">The favorite of ours is a Red Wine Marinated Short Rib.\u003c/p>\n\u003cp data-start=\"2312\" data-end=\"2358\">It’s very tender. Falls apart with the fork.\u003c/p>\n\u003cp data-start=\"2360\" data-end=\"2402\">It’s served on a cloud of mashed potato.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2511\">It’s got carrots, cipollini onion that’s in there, also very nice, mushrooms, and it is really something.\u003c/p>\n\u003cp data-start=\"2513\" data-end=\"2589\">\u003cstrong data-start=\"2513\" data-end=\"2532\">Leslie Sbrocco:\u003c/strong> What did you pair with it? That’s what I want to know.\u003c/p>\n\u003cp data-start=\"2591\" data-end=\"2655\">\u003cstrong data-start=\"2591\" data-end=\"2608\">Rob Pattison:\u003c/strong> A Lindquist Syrah, which was just perfect.\u003c/p>\n\u003cp data-start=\"2657\" data-end=\"2727\">\u003cstrong data-start=\"2657\" data-end=\"2673\">Mike Nguyen:\u003c/strong> You know, I tried the Red Wine Braised Short Rib.\u003c/p>\n\u003cp data-start=\"2729\" data-end=\"2794\">The short rib itself was just tender and delicate to the touch.\u003c/p>\n\u003cp data-start=\"2796\" data-end=\"2824\">It blew my mind, honestly.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2881\">I love the sautéed onions and the mushrooms in there.\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3013\">The only thing I would say would be to dial back on the salt on the mushrooms, ’cause that kind of overpowered the dish overall.\u003c/p>\n\u003cp data-start=\"3015\" data-end=\"3057\">But, in general, though, fantastic dish.\u003c/p>\n\u003cp data-start=\"3059\" data-end=\"3089\">\u003cstrong data-start=\"3059\" data-end=\"3078\">Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp data-start=\"3091\" data-end=\"3161\">\u003cstrong data-start=\"3091\" data-end=\"3107\">Mike Nguyen:\u003c/strong> And the Blue Crab Cakes. You had it as well, too?\u003c/p>\n\u003cp data-start=\"3163\" data-end=\"3192\">\u003cstrong data-start=\"3163\" data-end=\"3185\">Monicamary Falcon:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3194\" data-end=\"3218\">\u003cstrong data-start=\"3194\" data-end=\"3210\">Mike Nguyen:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3220\" data-end=\"3282\">Crispy on the outside, generously packed inside like an egg.\u003c/p>\n\u003cp data-start=\"3284\" data-end=\"3391\">[Chuckles] I cracked it open, and, you know, the inside’s tender and just full of just sweet blue crab.\u003c/p>\n\u003cp data-start=\"3393\" data-end=\"3475\">\u003cstrong data-start=\"3393\" data-end=\"3415\">Monicamary Falcon:\u003c/strong> The other thing we had was the Jalapeño Cheddar Donuts.\u003c/p>\n\u003cp data-start=\"3477\" data-end=\"3535\">I mean, I would never have ordered that before, but wow.\u003c/p>\n\u003cp data-start=\"3537\" data-end=\"3615\">Like, they had this bacon dipping sauce, and nothing was overpowering to me.\u003c/p>\n\u003cp data-start=\"3617\" data-end=\"3676\">And we also had the Burrata with the Jelly on the side.\u003c/p>\n\u003cp data-start=\"3678\" data-end=\"3706\">So that’s what we enjoyed.\u003c/p>\n\u003cp data-start=\"3708\" data-end=\"3781\">\u003cstrong data-start=\"3708\" data-end=\"3727\">Leslie Sbrocco:\u003c/strong> Okay, being in the wine business, what did you get?\u003c/p>\n\u003cp data-start=\"3783\" data-end=\"3843\">\u003cstrong data-start=\"3783\" data-end=\"3805\">Monicamary Falcon:\u003c/strong> Funnily enough, I did not get wine.\u003c/p>\n\u003cp data-start=\"3845\" data-end=\"3877\">\u003cstrong data-start=\"3845\" data-end=\"3864\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"3879\" data-end=\"3904\">\u003cstrong data-start=\"3879\" data-end=\"3896\">Rob Pattison:\u003c/strong> What?\u003c/p>\n\u003cp data-start=\"3906\" data-end=\"4105\">\u003cstrong data-start=\"3906\" data-end=\"3928\">Monicamary Falcon:\u003c/strong> So we sat at the bar, and the bartender was just making this Bloody Mary—and I’m a sucker for a Bloody Mary—with these pickled vegetables that they make there—bean, celery.\u003c/p>\n\u003cp data-start=\"4107\" data-end=\"4130\">Beautifully prepared.\u003c/p>\n\u003cp data-start=\"4132\" data-end=\"4169\">I said, “I just want one of those.”\u003c/p>\n\u003cp data-start=\"4171\" data-end=\"4213\">So I had the Bloody Mary. I tasted it.\u003c/p>\n\u003cp data-start=\"4215\" data-end=\"4275\">I said, “There’s something different in this Bloody Mary.”\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4314\">And she goes, “We add honey to it.”\u003c/p>\n\u003cp data-start=\"4316\" data-end=\"4355\">And it was so delicious and balanced.\u003c/p>\n\u003cp data-start=\"4357\" data-end=\"4393\">Just went well with all the foods.\u003c/p>\n\u003cp data-start=\"4395\" data-end=\"4474\">\u003cstrong data-start=\"4395\" data-end=\"4412\">Rob Pattison:\u003c/strong> Yeah, ’cause he has some really interesting cocktails also.\u003c/p>\n\u003cp data-start=\"4476\" data-end=\"4611\">And he made something called a Pineapple Upside-Down Cake that is a rum drink, and according to my friend who had it, fit the bill.\u003c/p>\n\u003cp data-start=\"4613\" data-end=\"4665\">Tasted—Tasted like a Pineapple Upside-Down Cake.\u003c/p>\n\u003cp data-start=\"4667\" data-end=\"4694\">\u003cstrong data-start=\"4667\" data-end=\"4686\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"127\">\u003cstrong data-start=\"60\" data-end=\"77\">Rob Pattison:\u003c/strong> Two other appetizers I think I have to mention.\u003c/p>\n\u003cp data-start=\"129\" data-end=\"161\">\u003cstrong data-start=\"129\" data-end=\"139\">Woman:\u003c/strong> Okay, I’m going in.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"189\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"191\" data-end=\"239\">\u003cstrong data-start=\"191\" data-end=\"208\">Rob Pattison:\u003c/strong> They’re really, really good.\u003c/p>\n\u003cp data-start=\"241\" data-end=\"355\">One of them were Deviled Eggs—cured salmon with crème fraîche and fresh dill, and a little salmon roe in them.\u003c/p>\n\u003cp data-start=\"357\" data-end=\"409\">So light and so airy, and they’re quite delicious.\u003c/p>\n\u003cp data-start=\"411\" data-end=\"456\">Another appetizer is the Pork Belly Buns.\u003c/p>\n\u003cp data-start=\"458\" data-end=\"578\">They’re made in the traditional street-food style, so you have the white bao, then the pork filling comes inside that.\u003c/p>\n\u003cp data-start=\"580\" data-end=\"609\">Very flavorful, very tasty.\u003c/p>\n\u003cp data-start=\"611\" data-end=\"768\">My friend’s wife had the Red Wine Marinated Flat Iron Steak—there’s a theme here—perfectly cooked with a garlic-marinated spinach and a potato croquette.\u003c/p>\n\u003cp data-start=\"770\" data-end=\"840\">Crispy on the outside but also very tender and creamy on the inside.\u003c/p>\n\u003cp data-start=\"842\" data-end=\"858\">Just fabulous.\u003c/p>\n\u003cp data-start=\"860\" data-end=\"904\">\u003cstrong data-start=\"860\" data-end=\"879\">Leslie Sbrocco:\u003c/strong> You just stole a bite.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"955\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"957\" data-end=\"979\">I have a nice reach.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1012\">It’s the long arm of the law.\u003c/p>\n\u003cp data-start=\"1014\" data-end=\"1049\">\u003cstrong data-start=\"1014\" data-end=\"1033\">Leslie Sbrocco:\u003c/strong> That’s right.\u003c/p>\n\u003cp data-start=\"1051\" data-end=\"1076\">\u003cstrong data-start=\"1051\" data-end=\"1068\">Rob Pattison:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1078\" data-end=\"1160\">\u003cstrong data-start=\"1078\" data-end=\"1097\">Leslie Sbrocco:\u003c/strong> And did you get any dessert, or do you usually get desserts?\u003c/p>\n\u003cp data-start=\"1162\" data-end=\"1191\">\u003cstrong data-start=\"1162\" data-end=\"1179\">Rob Pattison:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"1193\" data-end=\"1220\">\u003cstrong data-start=\"1193\" data-end=\"1212\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1222\" data-end=\"1275\">\u003cstrong data-start=\"1222\" data-end=\"1239\">Rob Pattison:\u003c/strong> I can’t go there without dessert.\u003c/p>\n\u003cp data-start=\"1277\" data-end=\"1306\">Blackberry Bread Pudding.\u003c/p>\n\u003cp data-start=\"1308\" data-end=\"1334\">\u003cstrong data-start=\"1308\" data-end=\"1327\">Leslie Sbrocco:\u003c/strong> Yep.\u003c/p>\n\u003cp data-start=\"1336\" data-end=\"1381\">\u003cstrong data-start=\"1336\" data-end=\"1353\">Rob Pattison:\u003c/strong> Loaded with blackberries.\u003c/p>\n\u003cp data-start=\"1383\" data-end=\"1437\">You know, bread pudding can be very dense and heavy.\u003c/p>\n\u003cp data-start=\"1439\" data-end=\"1453\">This is not.\u003c/p>\n\u003cp data-start=\"1455\" data-end=\"1559\">\u003cstrong data-start=\"1455\" data-end=\"1477\">Monicamary Falcon:\u003c/strong> Yes, but I will say, the Blackberry Bread Pudding—it was a beautiful portion.\u003c/p>\n\u003cp data-start=\"1561\" data-end=\"1593\">It had crème anglaise with it.\u003c/p>\n\u003cp data-start=\"1595\" data-end=\"1629\">It was creamy. It was delicious.\u003c/p>\n\u003cp data-start=\"1631\" data-end=\"1690\">And the crème anglaise just really added an extra little—\u003c/p>\n\u003cp data-start=\"1692\" data-end=\"1766\">\u003cstrong data-start=\"1692\" data-end=\"1711\">Leslie Sbrocco:\u003c/strong> So I can see Bloody Mary and then Bread Pudding.\u003c/p>\n\u003cp data-start=\"1768\" data-end=\"1788\">That’s your order.\u003c/p>\n\u003cp data-start=\"1790\" data-end=\"1806\">\u003cstrong data-start=\"1790\" data-end=\"1804\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1808\" data-end=\"1846\">And what did you think of the price?\u003c/p>\n\u003cp data-start=\"1848\" data-end=\"2027\">\u003cstrong data-start=\"1848\" data-end=\"1864\">Mike Nguyen:\u003c/strong> I thought the pricing was fair, and I think they were understaffed at the time, but, in general, when they were able to attend to us, they were sweet and great.\u003c/p>\n\u003cp data-start=\"2029\" data-end=\"2193\">\u003cstrong data-start=\"2029\" data-end=\"2046\">Rob Pattison:\u003c/strong> I like it because it’s not a white-tablecloth place, but the quality of the food that you receive is like going into a very high-end restaurant.\u003c/p>\n\u003cp data-start=\"2195\" data-end=\"2262\">Anybody’s going to feel comfortable there, and I like that a lot.\u003c/p>\n\u003cp data-start=\"2264\" data-end=\"2452\">\u003cstrong data-start=\"2264\" data-end=\"2283\">Leslie Sbrocco:\u003c/strong> Well, if you would like to try Crescent Bistro, it’s located on Crescent Drive in Pleasant Hill, and the average dinner tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"2454\" data-end=\"2497\">And now, reporter \u003cstrong data-start=\"2472\" data-end=\"2492\">Cecilia Phillips\u003c/strong>…\u003c/p>\n\u003cp data-start=\"2499\" data-end=\"2520\">\u003cstrong data-start=\"2499\" data-end=\"2509\">Woman:\u003c/strong> Too hot?\u003c/p>\n\u003cp data-start=\"2522\" data-end=\"2563\">\u003cstrong data-start=\"2522\" data-end=\"2543\">Cecilia Phillips:\u003c/strong> No, it’s alright.\u003c/p>\n\u003cp data-start=\"2565\" data-end=\"2676\">\u003cstrong data-start=\"2565\" data-end=\"2584\">Leslie Sbrocco:\u003c/strong> …pops up in San Francisco’s Ferry Plaza for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"2678\" data-end=\"2699\">\u003cstrong data-start=\"2678\" data-end=\"2697\">[Music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"60\" data-end=\"84\">\u003cstrong data-start=\"60\" data-end=\"70\">Woman:\u003c/strong> So crunchy.\u003c/p>\n\u003cp data-start=\"86\" data-end=\"118\">\u003cstrong data-start=\"86\" data-end=\"107\">Cecilia Phillips:\u003c/strong> Waiting.\u003c/p>\n\u003cp data-start=\"120\" data-end=\"169\">We’re here at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cp data-start=\"171\" data-end=\"223\">Now, the Ferry Building is such an iconic place.\u003c/p>\n\u003cp data-start=\"225\" data-end=\"329\">You can get so many amazing things inside the building, but actually, the party happens outside of it.\u003c/p>\n\u003cp data-start=\"331\" data-end=\"346\">It’s amazing.\u003c/p>\n\u003cp data-start=\"348\" data-end=\"434\">\u003cstrong data-start=\"348\" data-end=\"369\">Christine Farren:\u003c/strong> The Ferry Plaza Farmers Market has been around for 31 years.\u003c/p>\n\u003cp data-start=\"436\" data-end=\"556\">There are over 130 small businesses that sell in our farmers market, and those farmers come from all across the state.\u003c/p>\n\u003cp data-start=\"558\" data-end=\"614\">Every week that you come, there’s something different.\u003c/p>\n\u003cp data-start=\"616\" data-end=\"736\">You can come here because you want to buy fresh produce, but you can also come if you just want a fantastic breakfast.\u003c/p>\n\u003cp data-start=\"738\" data-end=\"782\">I mean, there’s a lot of prepared foods…\u003c/p>\n\u003cp data-start=\"784\" data-end=\"822\">\u003cstrong data-start=\"784\" data-end=\"793\">Girl:\u003c/strong> Yeah, this is really good.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"877\">\u003cstrong data-start=\"824\" data-end=\"845\">Christine Farren:\u003c/strong> …as well as packaged goods.\u003c/p>\n\u003cp data-start=\"879\" data-end=\"919\">There’s really something for everyone.\u003c/p>\n\u003cp data-start=\"921\" data-end=\"973\">\u003cstrong data-start=\"921\" data-end=\"931\">Woman:\u003c/strong> And I want to get my pine nuts toasted.\u003c/p>\n\u003cp data-start=\"975\" data-end=\"1106\">\u003cstrong data-start=\"975\" data-end=\"996\">Cecilia Phillips:\u003c/strong> Eatwell Farm, you actually supply some of the produce for some of the vendors here at the farmers market.\u003c/p>\n\u003cp data-start=\"1108\" data-end=\"1147\">\u003cstrong data-start=\"1108\" data-end=\"1128\">Lorraine Walker:\u003c/strong> So, yeah, we do.\u003c/p>\n\u003cp data-start=\"1149\" data-end=\"1176\">We’re growing year-round.\u003c/p>\n\u003cp data-start=\"1178\" data-end=\"1248\">We have actually never missed a market ever since the market opened.\u003c/p>\n\u003cp data-start=\"1250\" data-end=\"1285\">\u003cstrong data-start=\"1250\" data-end=\"1271\">Cecilia Phillips:\u003c/strong> Since 1993?\u003c/p>\n\u003cp data-start=\"1287\" data-end=\"1314\">\u003cstrong data-start=\"1287\" data-end=\"1307\">Lorraine Walker:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"1316\" data-end=\"1372\">Aedan Fermented Foods is one of my favorite vendors.\u003c/p>\n\u003cp data-start=\"1374\" data-end=\"1414\">Right now, they’re getting our daikon.\u003c/p>\n\u003cp data-start=\"1416\" data-end=\"1505\">This is a traditional Korean daikon called Alpine, and it has kind of a sweet flavor.\u003c/p>\n\u003cp data-start=\"1507\" data-end=\"1573\">\u003cstrong data-start=\"1507\" data-end=\"1528\">Cecilia Phillips:\u003c/strong> Which must make for a really great pickle.\u003c/p>\n\u003cp data-start=\"1575\" data-end=\"1606\">\u003cstrong data-start=\"1575\" data-end=\"1592\">Mariko Grady:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1608\" data-end=\"1753\">Fermentation is kind of Japanese wisdom, so I want to spread this Bay Area, this knowledge, and then I want to have community to more health.\u003c/p>\n\u003cp data-start=\"1755\" data-end=\"1815\">This one—pickles cup—and the four kinds of pickles inside.\u003c/p>\n\u003cp data-start=\"1817\" data-end=\"1882\">\u003cstrong data-start=\"1817\" data-end=\"1838\">Cecilia Phillips:\u003c/strong> So you have daikon, cucumber, and celery.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"1917\">\u003cstrong data-start=\"1884\" data-end=\"1901\">Mariko Grady:\u003c/strong> And my lemon.\u003c/p>\n\u003cp data-start=\"1919\" data-end=\"1986\">\u003cstrong data-start=\"1919\" data-end=\"1940\">Cecilia Phillips:\u003c/strong> I can feel the healing happening right now.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2004\">I can feel it.\u003c/p>\n\u003cp data-start=\"2006\" data-end=\"2044\">\u003cstrong data-start=\"2006\" data-end=\"2023\">Mariko Grady:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2068\">\u003cstrong data-start=\"2046\" data-end=\"2054\">All:\u003c/strong> Mangosay!\u003c/p>\n\u003cp data-start=\"2070\" data-end=\"2179\">\u003cstrong data-start=\"2070\" data-end=\"2087\">Sierra Young:\u003c/strong> Here at Mangosay, we specialize in everything mango and in everything being dairy-free.\u003c/p>\n\u003cp data-start=\"2181\" data-end=\"2219\">\u003cstrong data-start=\"2181\" data-end=\"2191\">Woman:\u003c/strong> Get your guys some mango.\u003c/p>\n\u003cp data-start=\"2221\" data-end=\"2387\">\u003cstrong data-start=\"2221\" data-end=\"2238\">Sierra Young:\u003c/strong> Besides being fun, we also want to be healthy and be able to attract people who are looking for something that’s just light but still really good.\u003c/p>\n\u003cp data-start=\"2389\" data-end=\"2473\">So the Mango Noodles is basically just raw mango that we shred into noodle form.\u003c/p>\n\u003cp data-start=\"2475\" data-end=\"2675\">We add fresh lime juice, hot sauce, coconut milk, chili pepper, black pepper, Tajín, and we mix it all together, and it just comes out to a really savory South American dish that many people love.\u003c/p>\n\u003cp data-start=\"2677\" data-end=\"2713\">\u003cstrong data-start=\"2677\" data-end=\"2698\">Cecilia Phillips:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp data-start=\"2715\" data-end=\"2759\">\u003cstrong data-start=\"2715\" data-end=\"2732\">Sierra Young:\u003c/strong> Yeah, you’re doing good.\u003c/p>\n\u003cp data-start=\"2761\" data-end=\"2809\">\u003cstrong data-start=\"2761\" data-end=\"2782\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"2811\" data-end=\"2826\">It’s so good.\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"2856\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Sierra Young:\u003c/strong> Awesome.\u003c/p>\n\u003cp data-start=\"2858\" data-end=\"2898\">\u003cstrong data-start=\"2858\" data-end=\"2879\">Cecilia Phillips:\u003c/strong> The spice. Whew!\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2942\">I’m going to need to try this, actually.\u003c/p>\n\u003cp data-start=\"2944\" data-end=\"3014\">\u003cstrong data-start=\"2944\" data-end=\"2961\">Sierra Young:\u003c/strong> Yep. That’s right. Kind of wash it down with that.\u003c/p>\n\u003cp data-start=\"3016\" data-end=\"3165\">\u003cstrong data-start=\"3016\" data-end=\"3035\">Jennifer Huang:\u003c/strong> The name of the business is Nusa, and Nusa in Javanese means island, because Indonesia is made up of over 17,000 islands.\u003c/p>\n\u003cp data-start=\"3167\" data-end=\"3241\">\u003cstrong data-start=\"3167\" data-end=\"3188\">Cecilia Phillips:\u003c/strong> So with 17,000 islands, you like to do things big.\u003c/p>\n\u003cp data-start=\"3243\" data-end=\"3278\">So you have a 1,000-layer cake?\u003c/p>\n\u003cp data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3299\">Jennifer Huang:\u003c/strong> Exactly.\u003c/p>\n\u003cp data-start=\"3312\" data-end=\"3330\">\u003cstrong data-start=\"3312\" data-end=\"3328\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3332\" data-end=\"3379\">\u003cstrong data-start=\"3332\" data-end=\"3353\">Cecilia Phillips:\u003c/strong> Do people just bite it?\u003c/p>\n\u003cp data-start=\"3381\" data-end=\"3418\">\u003cstrong data-start=\"3381\" data-end=\"3400\">Jennifer Huang:\u003c/strong> Most people do.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3464\">\u003cstrong data-start=\"3420\" data-end=\"3441\">Cecilia Phillips:\u003c/strong> Alright, here we go.\u003c/p>\n\u003cp data-start=\"3466\" data-end=\"3481\">1,000 layers.\u003c/p>\n\u003cp data-start=\"3483\" data-end=\"3567\">\u003cstrong data-start=\"3483\" data-end=\"3502\">Jennifer Huang:\u003c/strong> And then you can feel the buttery, and the egg—it’s very eggy.\u003c/p>\n\u003cp data-start=\"3569\" data-end=\"3631\">\u003cstrong data-start=\"3569\" data-end=\"3590\">Cecilia Phillips:\u003c/strong> There’s definitely 1,000 eggs in here.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3655\">It’s not very sweet.\u003c/p>\n\u003cp data-start=\"3657\" data-end=\"3682\">\u003cstrong data-start=\"3657\" data-end=\"3676\">Jennifer Huang:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"3684\" data-end=\"3724\">\u003cstrong data-start=\"3684\" data-end=\"3705\">Cecilia Phillips:\u003c/strong> It’s the spices.\u003c/p>\n\u003cp data-start=\"3726\" data-end=\"3753\">\u003cstrong data-start=\"3726\" data-end=\"3745\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3755\" data-end=\"3792\">\u003cstrong data-start=\"3755\" data-end=\"3776\">Cecilia Phillips:\u003c/strong> It’s so good.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3831\">\u003cstrong data-start=\"3794\" data-end=\"3804\">Woman:\u003c/strong> Ooh, I really like that.\u003c/p>\n\u003cp data-start=\"3833\" data-end=\"3956\">\u003cstrong data-start=\"3833\" data-end=\"3854\">Cecilia Phillips:\u003c/strong> Chef Sarah Germany, I heard that you have some of the best hot sauces here at the farmers market.\u003c/p>\n\u003cp data-start=\"3958\" data-end=\"4068\">\u003cstrong data-start=\"3958\" data-end=\"3976\">Sarah Germany:\u003c/strong> Our goal is not only to make delicious flavors but to do what we can for the environment.\u003c/p>\n\u003cp data-start=\"4070\" data-end=\"4151\">This is our first no-added-sugar barbecue sauce with a matching beet kraut.\u003c/p>\n\u003cp data-start=\"4153\" data-end=\"4243\">\u003cstrong data-start=\"4153\" data-end=\"4174\">Cecilia Phillips:\u003c/strong> So you’ve taken every part of the beet here to make both of these.\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4284\">\u003cstrong data-start=\"4245\" data-end=\"4263\">Sarah Germany:\u003c/strong> Every single part.\u003c/p>\n\u003cp data-start=\"4286\" data-end=\"4323\">There’s zero waste on this sauce.\u003c/p>\n\u003cp data-start=\"4325\" data-end=\"4359\">\u003cstrong data-start=\"4325\" data-end=\"4346\">Cecilia Phillips:\u003c/strong> Mmm. Okay.\u003c/p>\n\u003cp data-start=\"4361\" data-end=\"4388\">That sauce is phenomenal.\u003c/p>\n\u003cp data-start=\"4390\" data-end=\"4412\">Let’s try the kraut.\u003c/p>\n\u003cp data-start=\"4414\" data-end=\"4457\">\u003cstrong data-start=\"4414\" data-end=\"4432\">Sarah Germany:\u003c/strong> Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4459\" data-end=\"4483\">Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4485\" data-end=\"4508\">We can feel the beet.\u003c/p>\n\u003cp data-start=\"4510\" data-end=\"4534\">You can feel the beat.\u003c/p>\n\u003cp data-start=\"4536\" data-end=\"4546\">Come on.\u003c/p>\n\u003cp data-start=\"4548\" data-end=\"4564\">Feel the beet.\u003c/p>\n\u003cp data-start=\"4566\" data-end=\"4620\">\u003cstrong data-start=\"4566\" data-end=\"4587\">Cecilia Phillips:\u003c/strong> ♪ Can you feel the beet… ♪\u003c/p>\n\u003cp data-start=\"4654\" data-end=\"4732\">\u003cstrong data-start=\"4654\" data-end=\"4673\">Leslie Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show:\u003c/p>\n\u003cp data-start=\"4734\" data-end=\"4857\">\u003cstrong data-start=\"4734\" data-end=\"4755\">Monicamary Falcon\u003c/strong>, who has a hard time sharing the Smoked Fish Board at Grossman’s Noshery & Bar in Santa Rosa.\u003c/p>\n\u003cp data-start=\"4859\" data-end=\"4947\">\u003cstrong data-start=\"4859\" data-end=\"4875\">Rob Pattison\u003c/strong>, who savors the Short Ribs at Crescent Bistro in Pleasant Hill.\u003c/p>\n\u003cp data-start=\"4949\" data-end=\"5040\">And \u003cstrong data-start=\"4953\" data-end=\"4968\">Mike Nguyen\u003c/strong>, who’s obsessed with the Oxtails at Jackie’s Place in San Jose.\u003c/p>\n\u003cp data-start=\"5042\" data-end=\"5161\">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 data-start=\"5163\" data-end=\"5211\">I’m \u003cstrong data-start=\"5167\" data-end=\"5185\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"5213\" data-end=\"5241\">Alright, cheers, everyone.\u003c/p>\n\u003cp data-start=\"5243\" data-end=\"5275\">\u003cstrong data-start=\"5243\" data-end=\"5265\">Monicamary Falcon:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5277\" data-end=\"5304\">\u003cstrong data-start=\"5277\" data-end=\"5294\">Rob Pattison:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5306\" data-end=\"5343\">\u003cstrong data-start=\"5306\" data-end=\"5325\">Leslie Sbrocco:\u003c/strong> Cheers. Cheers.\u003c/p>\n\u003cp data-start=\"5345\" data-end=\"5399\">\u003cstrong data-start=\"5345\" data-end=\"5397\">[Indistinct conversation, Rob Pattison chuckles]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5436\" data-end=\"5484\">\u003cstrong data-start=\"5436\" data-end=\"5457\">Cecilia Phillips:\u003c/strong> So is it 1,000 layers?\u003c/p>\n\u003cp data-start=\"5486\" data-end=\"5526\">\u003cstrong data-start=\"5486\" data-end=\"5505\">Jennifer Huang:\u003c/strong> It’s figuratively.\u003c/p>\n\u003cp data-start=\"5528\" data-end=\"5546\">\u003cstrong data-start=\"5528\" data-end=\"5544\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5548\" data-end=\"5664\">Yeah. Yeah, like, the amount of work that, you know, you stand in front of the—it felt like it was 1,000 layers.\u003c/p>\n\u003cp data-start=\"5666\" data-end=\"5684\">\u003cstrong data-start=\"5666\" data-end=\"5682\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5686\" data-end=\"5743\">\u003cstrong data-start=\"5686\" data-end=\"5707\">Cecilia Phillips:\u003c/strong> That’s where the name comes from.\u003c/p>\n\u003cp data-start=\"5745\" data-end=\"5772\">\u003cstrong data-start=\"5745\" data-end=\"5764\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"5774\" data-end=\"5815\">\u003cstrong data-start=\"5774\" data-end=\"5795\">Cecilia Phillips:\u003c/strong> Yeah, okay, okay.\u003c/p>\n\u003cp data-start=\"5817\" data-end=\"5924\">\u003cstrong data-start=\"5817\" data-end=\"5835\">Sarah Germany:\u003c/strong> We took onions and tomatoes and apples and beets and slow-roasted them for 60 hours.\u003c/p>\n\u003cp data-start=\"5926\" data-end=\"5967\">\u003cstrong data-start=\"5926\" data-end=\"5947\">Cecilia Phillips:\u003c/strong> Did you say 60?\u003c/p>\n\u003cp data-start=\"5969\" data-end=\"6007\">\u003cstrong data-start=\"5969\" data-end=\"5987\">Sarah Germany:\u003c/strong> 60. 60 hours.\u003c/p>\n\u003cp data-start=\"6009\" data-end=\"6018\">I know.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"6020\" data-end=\"6088\">I had to stay awake because we didn’t want to burn down the house.\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1739504033,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 10,
"wordCount": 6118
},
"headData": {
"title": "Check, Please! Bay Area reviews: Grossman's Noshery & Bar, Jackie's Place, Crescent Bistro | KQED",
"description": "Bay Area foodies review Jewish deli delights in Santa Rosa, comforting soul food in San Jose and fresh Californian cuisine in Pleasant Hill.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area foodies review Jewish deli delights in Santa Rosa, comforting soul food in San Jose and fresh Californian cuisine in Pleasant Hill.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Grossman's Noshery & Bar, Jackie's Place, Crescent Bistro",
"datePublished": "2025-02-13T19:25:43-08:00",
"dateModified": "2025-02-13T19:33:53-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"videoEmbed": "https://www.youtube.com/watch?v=PVMSkBZaYVE",
"sticky": false,
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23361/check-please-bay-area-reviews-grossmans-noshery-bar-jackies-place-crescent-bistro",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 14, airs Thursday, February 13, 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 begins at \u003cstrong>Grossman’s Noshery & Bar\u003c/strong> in Santa Rosa, a North Bay favorite that brings the flavors of a classic East Coast Jewish deli to the West Coast. Highlights include smoked and pickled fish boards, potato leek latkes, and hearty matzo ball soup; for a sweet finish, diners can savor their cinnamon or chocolate babkas. Next, \u003cstrong>Jackie’s Place\u003c/strong> in San Jose serves up soulful dishes seasoned with love, like fall-off-the-bone oxtails, smoky beef brisket, and creamy mac and cheese that keeps guests coming back for more. Lastly, \u003cstrong>Crescent Bistro\u003c/strong> in the heart of Pleasant Hill showcases elevated American cuisine infused with fresh Californian flair, including pork belly buns, cured salmon deviled eggs, and succulent red wine-braised short ribs. Reporter Cecilia Phillips rounds out the episode at the \u003cstrong>Ferry Plaza Farmers Market\u003c/strong> in San Francisco, exploring fresh produce, local goods, and diverse culinary delights at a historic landmark.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23362\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23362 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Monicamary Falcon, Mike Nguyen and Rob Pattison from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://grossmanssr.com/\">\u003cstrong>Grossman’s Noshery & Bar\u003c/strong> (Santa Rosa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.jackiesplacesj.com/\">\u003cstrong>Jackie’s Place\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://crescentbistro.com/\">\u003cstrong>Crescent Bistro\u003c/strong> (Pleasant Hill)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.ferrybuildingmarketplace.com/farmers-market/\">\u003cstrong>Ferry Plaza Farmers Market\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-23366\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png\" alt=\"\" width=\"800\" height=\"1179\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1020x1504.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-160x236.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-768x1132.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1042x1536.png 1042w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1389x2048.png 1389w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1920x2830.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines.png 2035w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\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.sansimeonwines.com/our-wines/\">\u003cspan style=\"color: #339966\">\u003cstrong>San Simeon 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Paso Robles, California $26\u003cbr>\n\u003c/em>The region of Paso Robles on California’s Central Coast is an ideal place for growing many grape varieties, from familiar to esoteric. It just so happens that Cabernet Sauvignon thrives in this warm yet breezy landscape. One of the best values on the red wine market today is the Cabernet Sauvignon from San Simeon by the Riboli Family of Wines. The vineyards are certified sustainable, and the Paso Robles winery is powered by solar panels, along with other eco-conscious practices. This is a wonderfully rich red with dark fruit notes and hints of spice. Packaged in an elegant bottle, it looks — and tastes — like it costs twice the price.\u003c/p>\n\u003cp>\u003ca href=\"https://shop.lailvineyards.com/product/2022-Blueprint-Cabernet-Sauvignon----95\">\u003cspan style=\"color: #339966\">\u003cstrong>Lail Vineyards 2022 “BLUEPRINT” Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $95\u003cbr>\n\u003c/em>One of the most famous names in the California wine world is Inglenook Vineyards, founded in 1879. Today, fourth-generation vintner Robin Daniel Lail continues the tradition of excellence with Lail Vineyards. The hallmark of their classic wines is elegance, complexity, and style. The 2022 BLUEPRINT Cabernet Sauvignon honors the family’s deep roots in design and architectural achievements over their storied history. The garnet-hued, youthful red is packed with aromas of dark berry fruit intensity, layered with notes of cocoa and savory spice. It is ready to drink now with a few hours of decanting—or, better yet, hold on to the bottle for up to a decade to unravel its age-worthy pedigree.\u003c/p>\n\u003cp>NOTE: Lail Vineyards donates 10% of online sales of our Blueprint wines to organizations deep in the fight against climate change.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"335\" data-end=\"394\">\u003cstrong data-start=\"335\" data-end=\"354\">Leslie Sbrocco:\u003c/strong> Jewish deli delights in Santa Rosa…\u003c/p>\n\u003cp data-start=\"396\" data-end=\"452\">\u003cstrong data-start=\"396\" data-end=\"418\">Monicamary Falcon:\u003c/strong> I have to just keep going back.\u003c/p>\n\u003cp data-start=\"454\" data-end=\"507\">\u003cstrong data-start=\"454\" data-end=\"473\">Leslie Sbrocco:\u003c/strong> Southern soul food in San Jose.\u003c/p>\n\u003cp data-start=\"509\" data-end=\"566\">\u003cstrong data-start=\"509\" data-end=\"525\">Mike Nguyen:\u003c/strong> Mind-blowing. Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"568\" data-end=\"655\">\u003cstrong data-start=\"568\" data-end=\"587\">Leslie Sbrocco:\u003c/strong> And American bistro fare in Pleasant Hill. You just stole a bite.\u003c/p>\n\u003cp data-start=\"657\" data-end=\"706\">\u003cstrong data-start=\"657\" data-end=\"674\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"708\" data-end=\"756\">\u003cstrong data-start=\"708\" data-end=\"729\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"853\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area\u003c/em>. Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"855\" data-end=\"904\">\u003cstrong data-start=\"855\" data-end=\"872\">Rob Pattison:\u003c/strong> Okay, I stole a couple. Yeah.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"970\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> This is lovely. I’m having a wonderful time.\u003c/p>\n\u003cp data-start=\"972\" data-end=\"1279\">\u003cstrong data-start=\"972\" data-end=\"991\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>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.\u003c/p>\n\u003cp data-start=\"1281\" data-end=\"1459\">Joining me at the \u003cem>Check, Please!\u003c/em> table today are wine salesperson \u003cstrong data-start=\"1349\" data-end=\"1370\">Monicamary Falcon\u003c/strong>, retired labor lawyer \u003cstrong data-start=\"1393\" data-end=\"1409\">Rob Pattison\u003c/strong>, and propane account executive \u003cstrong data-start=\"1441\" data-end=\"1456\">Mike Nguyen\u003c/strong>.\u003c/p>\n\u003cp data-start=\"1461\" data-end=\"1502\">Welcome, everyone. Are you ready to go?\u003c/p>\n\u003cp data-start=\"1504\" data-end=\"1534\">\u003cstrong data-start=\"1504\" data-end=\"1526\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1536\" data-end=\"1569\">\u003cstrong data-start=\"1536\" data-end=\"1552\">Mike Nguyen:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1571\" data-end=\"1773\">\u003cstrong data-start=\"1571\" data-end=\"1590\">Leslie Sbrocco:\u003c/strong> Monicamary’s restaurant offers a huge assortment of Jewish deli fare, all made lovingly in-house. Located in Santa Rosa’s Historic Railroad Square, it’s Grossman’s Noshery & Bar.\u003c/p>\n\u003cp data-start=\"59\" data-end=\"261\">\u003cstrong data-start=\"59\" data-end=\"75\">Terri Stark:\u003c/strong> Our restaurant is Grossman’s Noshery & Bar. My family name was Grossman a long time ago. With Grossman’s, we wanted to bring things on the menu that evoke memories, family memories.\u003c/p>\n\u003cp data-start=\"263\" data-end=\"285\">\u003cstrong data-start=\"263\" data-end=\"273\">Woman:\u003c/strong> Holy cow.\u003c/p>\n\u003cp data-start=\"287\" data-end=\"497\">\u003cstrong data-start=\"287\" data-end=\"302\">Mark Stark:\u003c/strong> We make everything in-house. We produce all our pastramis Montreal-style, which is a smokier, deeper flavor. Our smoked turkey is made here. The kippered salmon, the lox, all kinds of pickles.\u003c/p>\n\u003cp data-start=\"499\" data-end=\"563\">\u003cstrong data-start=\"499\" data-end=\"515\">Terri Stark:\u003c/strong> The black-and-white cookies and the rugelach.\u003c/p>\n\u003cp data-start=\"565\" data-end=\"724\">\u003cstrong data-start=\"565\" data-end=\"580\">Mark Stark:\u003c/strong> We had the opportunity here to do our own bakery, and, of course, that meant we’re going to make our own bagels. So we did a lot of research.\u003c/p>\n\u003cp data-start=\"726\" data-end=\"759\">\u003cstrong data-start=\"726\" data-end=\"742\">Terri Stark:\u003c/strong> Lots of carbs.\u003c/p>\n\u003cp data-start=\"761\" data-end=\"991\">\u003cstrong data-start=\"761\" data-end=\"776\">Mark Stark:\u003c/strong> We ate a lot of bagels, and we found a few good ones in Brooklyn. When we left, we filled bottles of water up with Brooklyn tap water, brought it back, and made a starter. And that starter is still with us today.\u003c/p>\n\u003cp data-start=\"993\" data-end=\"1192\">\u003cstrong data-start=\"993\" data-end=\"1009\">Terri Stark:\u003c/strong> Our matzoh ball soup—we have the traditional, and then the twist to our matzoh ball soup is we also have the big piece of chicken which has some of our chicken kreplach in it, and—\u003c/p>\n\u003cp data-start=\"1194\" data-end=\"1226\">\u003cstrong data-start=\"1194\" data-end=\"1209\">Mark Stark:\u003c/strong> Ramen noodles.\u003c/p>\n\u003cp data-start=\"1228\" data-end=\"1286\">\u003cstrong data-start=\"1228\" data-end=\"1244\">Terri Stark:\u003c/strong> Ramen noodles. It’s a big bowl of soup.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1333\">\u003cstrong data-start=\"1288\" data-end=\"1296\">Man:\u003c/strong> Was that the big piece of chicken?\u003c/p>\n\u003cp data-start=\"1335\" data-end=\"1376\">\u003cstrong data-start=\"1335\" data-end=\"1343\">Man:\u003c/strong> It was. I did want to do this.\u003c/p>\n\u003cp data-start=\"1378\" data-end=\"1575\">\u003cstrong data-start=\"1378\" data-end=\"1394\">Terri Stark:\u003c/strong> [Chuckles] And that just resonates with people, reminding them of, you know, when they were sick and their bubby made them matzoh ball soup. And as long as your balls float—good.\u003c/p>\n\u003cp data-start=\"1577\" data-end=\"1625\">\u003cstrong data-start=\"1577\" data-end=\"1592\">Mark Stark:\u003c/strong> You know, uh, we live by that.\u003c/p>\n\u003cp data-start=\"1627\" data-end=\"1647\">\u003cstrong data-start=\"1627\" data-end=\"1645\">[Bell dinging]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1649\" data-end=\"1678\">\u003cstrong data-start=\"1649\" data-end=\"1665\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"1680\" data-end=\"1733\">\u003cstrong data-start=\"1680\" data-end=\"1695\">Mark Stark:\u003c/strong> If your balls float, it’s all good.\u003c/p>\n\u003cp data-start=\"1735\" data-end=\"1819\">\u003cstrong data-start=\"1735\" data-end=\"1751\">Terri Stark:\u003c/strong> And what’s unique to Grossman’s, too, is that we have a full bar.\u003c/p>\n\u003cp data-start=\"1821\" data-end=\"1859\">\u003cstrong data-start=\"1821\" data-end=\"1836\">Mark Stark:\u003c/strong> Bourbon and brisket.\u003c/p>\n\u003cp data-start=\"1861\" data-end=\"1885\">\u003cstrong data-start=\"1861\" data-end=\"1877\">Terri Stark:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1887\" data-end=\"1947\">\u003cstrong data-start=\"1887\" data-end=\"1902\">Mark Stark:\u003c/strong> Not sure if it gets much better than that.\u003c/p>\n\u003cp data-start=\"1949\" data-end=\"1993\">\u003cstrong data-start=\"1949\" data-end=\"1965\">Terri Stark:\u003c/strong> Weekend at Bubby’s. Yeah.\u003c/p>\n\u003cp data-start=\"1995\" data-end=\"2145\">\u003cstrong data-start=\"1995\" data-end=\"2010\">Mark Stark:\u003c/strong> There are some delis that are hundreds of years old. I think we have plenty of time to work things out and just keep getting better.\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2176\">\u003cstrong data-start=\"2147\" data-end=\"2163\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"2178\" data-end=\"2293\">\u003cstrong data-start=\"2178\" data-end=\"2197\">Leslie Sbrocco:\u003c/strong> Now, Monicamary, this place is definitely more than a deli. What makes it so special for you?\u003c/p>\n\u003cp data-start=\"2295\" data-end=\"2597\">\u003cstrong data-start=\"2295\" data-end=\"2317\">Monicamary Falcon:\u003c/strong> First, when you walk in, it’s very warm. The people greet you so nicely and kindly. They just keep it really homey. I just started popping in for lunches and discovered a plethora of beautiful dishes that I would never make at home. So I have to just keep going back for these.\u003c/p>\n\u003cp data-start=\"2599\" data-end=\"2645\">\u003cstrong data-start=\"2599\" data-end=\"2618\">Leslie Sbrocco:\u003c/strong> It is an extensive menu.\u003c/p>\n\u003cp data-start=\"2647\" data-end=\"2682\">\u003cstrong data-start=\"2647\" data-end=\"2669\">Monicamary Falcon:\u003c/strong> Extensive.\u003c/p>\n\u003cp data-start=\"2684\" data-end=\"2766\">\u003cstrong data-start=\"2684\" data-end=\"2703\">Leslie Sbrocco:\u003c/strong> So start off with a dish that you love, that you always get.\u003c/p>\n\u003cp data-start=\"2768\" data-end=\"3267\">\u003cstrong data-start=\"2768\" data-end=\"2790\">Monicamary Falcon:\u003c/strong> I get the smoked & pickled fish. That’s a big, shareable dish, and it comes with pickled herring which is, really, the favorite. It just has a nice pickled but also a little sweetness to it. There’s also some salmon rillettes on there, which I love. They’re creamy. Everything is made in-house. They make their bagels and their challah and their matzoh, and you can spread your cream cheese and get a taste of what they’re making behind the scenes in the bakery in the back.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3480\">\u003cstrong data-start=\"3269\" data-end=\"3285\">Mike Nguyen:\u003c/strong> The fish board was delicious. The smoked salmon, that was great. It was pastrami-brined. And the portions were very generous, so there was no shortage of that. And it was absolutely delicious.\u003c/p>\n\u003cp data-start=\"3482\" data-end=\"3681\">\u003cstrong data-start=\"3482\" data-end=\"3499\">Rob Pattison:\u003c/strong> The lox and the bagel and the sliced red onions, the capers were fantastic. The pickled herring, my Norwegian forebears might have liked it, but I didn’t care for that part of it.\u003c/p>\n\u003cp data-start=\"3683\" data-end=\"3749\">\u003cstrong data-start=\"3683\" data-end=\"3702\">Leslie Sbrocco:\u003c/strong> Just because you don’t like pickled herring.\u003c/p>\n\u003cp data-start=\"3751\" data-end=\"3824\">\u003cstrong data-start=\"3751\" data-end=\"3768\">Rob Pattison:\u003c/strong> Yeah, yeah, but the rest of it was really quite good.\u003c/p>\n\u003cp data-start=\"3826\" data-end=\"3892\">\u003cstrong data-start=\"3826\" data-end=\"3845\">Leslie Sbrocco:\u003c/strong> Okay. What do you get once you’re past that?\u003c/p>\n\u003cp data-start=\"59\" data-end=\"418\">\u003cstrong data-start=\"59\" data-end=\"78\">Monicamary Falcon:\u003c/strong> The Cobb salad is delicious. The turkey is homemade, and it has a nice portion of lettuce with a delicious, light, creamy dressing, but they throw these deli bits on there, and they’re—literally, when you cut meat and there’s crumbles, like, how creative to take that and put it on top of a salad. It really made it nice. So I love that.\u003c/p>\n\u003cp data-start=\"420\" data-end=\"561\">And then the matzoh ball soup with the matzoh ball that was just hearty, the broth was just clear, and it had carrots on top. So flavorful.\u003c/p>\n\u003cp data-start=\"563\" data-end=\"801\">\u003cstrong data-start=\"563\" data-end=\"579\">Mike Nguyen:\u003c/strong> So I actually wanted to second her opinion with the matzoh ball soup. It was absolutely amazing. You can tell they put a lot of attention and time into it. The rosemary and dill within it were really good. I enjoyed it.\u003c/p>\n\u003cp data-start=\"803\" data-end=\"939\">I also had the cucumber mocktail. That had strawberries, ginger, basil. Delicious. You know, it helped to settle the gut afterwards…\u003c/p>\n\u003cp data-start=\"941\" data-end=\"957\">\u003cstrong data-start=\"941\" data-end=\"955\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"959\" data-end=\"981\">…so that was good.\u003c/p>\n\u003cp data-start=\"983\" data-end=\"1155\">\u003cstrong data-start=\"983\" data-end=\"1000\">Rob Pattison:\u003c/strong> The killer mocktail was the Orange is the New Blackberry. Oh, my gosh. Orange syrup and blackberry muddled jam in it and seltzer water—very flavorful.\u003c/p>\n\u003cp data-start=\"1157\" data-end=\"1189\">\u003cstrong data-start=\"1157\" data-end=\"1176\">Leslie Sbrocco:\u003c/strong> Excellent.\u003c/p>\n\u003cp data-start=\"1191\" data-end=\"1495\">\u003cstrong data-start=\"1191\" data-end=\"1208\">Rob Pattison:\u003c/strong> I stole a look at and then I stole a bite of my friend’s patty melt. And it had a nice hamburger, and it had a nice bit of pastrami on top of that. And then it was covered with some Gruyère cheese, and then it had a nice little special saucy thing on there. So I stole a bite of that.\u003c/p>\n\u003cp data-start=\"1497\" data-end=\"1551\">\u003cstrong data-start=\"1497\" data-end=\"1516\">Leslie Sbrocco:\u003c/strong> Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"1553\" data-end=\"1602\">\u003cstrong data-start=\"1553\" data-end=\"1570\">Rob Pattison:\u003c/strong> Okay, I stole a couple, yeah.\u003c/p>\n\u003cp data-start=\"1604\" data-end=\"1620\">\u003cstrong data-start=\"1604\" data-end=\"1618\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1622\" data-end=\"1940\">\u003cstrong data-start=\"1622\" data-end=\"1644\">Monicamary Falcon:\u003c/strong> I got the chicken kebabs last time. There were two of them. They were really thinly pounded, and they came with a yogurt sauce. They had a little spicy flavor to them. And there was a sauce on the side which was the amba sauce. This is a mango sauce, and it just really cooled down that spice.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2058\">And I had that with an egg cream. It was a seltzer water with this milky goodness and it was just very refreshing.\u003c/p>\n\u003cp data-start=\"2060\" data-end=\"2145\">\u003cstrong data-start=\"2060\" data-end=\"2079\">Leslie Sbrocco:\u003c/strong> Well, you got to talk a little bit about dessert, too, because—\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2177\">\u003cstrong data-start=\"2147\" data-end=\"2169\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2179\" data-end=\"2365\">We ordered the babka for the table. It was a nice slice of bread with cinnamon swirl. And then there was the chocolate babka with the chocolate swirl. That chocolate is just delicious.\u003c/p>\n\u003cp data-start=\"2367\" data-end=\"2428\">And then the soft serve, of course. Soft serve is the best.\u003c/p>\n\u003cp data-start=\"2430\" data-end=\"2478\">\u003cstrong data-start=\"2430\" data-end=\"2449\">Leslie Sbrocco:\u003c/strong> Did you have some dessert?\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2536\">\u003cstrong data-start=\"2480\" data-end=\"2497\">Rob Pattison:\u003c/strong> We had some of the soft serve, yeah.\u003c/p>\n\u003cp data-start=\"2538\" data-end=\"2578\">\u003cstrong data-start=\"2538\" data-end=\"2557\">Leslie Sbrocco:\u003c/strong> The Straus Family.\u003c/p>\n\u003cp data-start=\"2580\" data-end=\"2633\">\u003cstrong data-start=\"2580\" data-end=\"2597\">Rob Pattison:\u003c/strong> Yeah, it was really, really nice.\u003c/p>\n\u003cp data-start=\"2635\" data-end=\"2669\">\u003cstrong data-start=\"2635\" data-end=\"2645\">Woman:\u003c/strong> Ooh, that is so good.\u003c/p>\n\u003cp data-start=\"2671\" data-end=\"2824\">\u003cstrong data-start=\"2671\" data-end=\"2688\">Rob Pattison:\u003c/strong> The sauce that was on it—it was a tahini sauce, and it was not familiar to me, so I puzzled over it for a long time, but it was good.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2894\">\u003cstrong data-start=\"2826\" data-end=\"2845\">Leslie Sbrocco:\u003c/strong> Did you feel like you got value when you went?\u003c/p>\n\u003cp data-start=\"2896\" data-end=\"3015\">\u003cstrong data-start=\"2896\" data-end=\"2912\">Mike Nguyen:\u003c/strong> I did, yeah. The portions were great, and the pricing aligned with it, as well. I really enjoyed it.\u003c/p>\n\u003cp data-start=\"3017\" data-end=\"3126\">\u003cstrong data-start=\"3017\" data-end=\"3036\">Leslie Sbrocco:\u003c/strong> And Railroad Square is a great place to discover and explore—a lot of shops and places.\u003c/p>\n\u003cp data-start=\"3128\" data-end=\"3189\">\u003cstrong data-start=\"3128\" data-end=\"3150\">Monicamary Falcon:\u003c/strong> Yes, and other restaurants, as well.\u003c/p>\n\u003cp data-start=\"3191\" data-end=\"3408\">\u003cstrong data-start=\"3191\" data-end=\"3210\">Leslie Sbrocco:\u003c/strong> Mm-hmm. Alright, if you would like to try Grossman’s Noshery & Bar, it’s located on Wilson Street in Santa Rosa’s Railroad Square. The average lunch tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"3410\" data-end=\"3624\">Well, you will want to loosen your belt a notch for Mike’s pick, offering southern specialties, like Texas-style barbecue, smothered oxtails, and sweet potato pie. It’s his favorite spot to kick back and pig out.\u003c/p>\n\u003cp data-start=\"3626\" data-end=\"3671\">Located in San Jose, it’s Jackie’s Place.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"108\">\u003cstrong data-start=\"60\" data-end=\"79\">Jackie Jackson:\u003c/strong> Love you. I love you guys.\u003c/p>\n\u003cp data-start=\"110\" data-end=\"177\">\u003cstrong data-start=\"110\" data-end=\"130\">Hasaahn Jackson:\u003c/strong> Family, we’re doing alright over here still?\u003c/p>\n\u003cp data-start=\"179\" data-end=\"338\">Soul food, to me, is African-American cuisine that originated from the South, where we had to use little resources but make plenty of bountiful meals out of.\u003c/p>\n\u003cp data-start=\"340\" data-end=\"395\">\u003cstrong data-start=\"340\" data-end=\"359\">Jackie Jackson:\u003c/strong> The roux is what makes the gumbo.\u003c/p>\n\u003cp data-start=\"397\" data-end=\"553\">Soul food is something that takes time. You can’t rush it. You season it until the Gods call, and then you slow simmer it until it’s cooked to perfection.\u003c/p>\n\u003cp data-start=\"555\" data-end=\"571\">\u003cstrong data-start=\"555\" data-end=\"569\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"573\" data-end=\"742\">We come from a real small community called Hondo, Texas. Nobody’s ever heard of it. It’s about 3,000 people there. Almost everybody that lived there was related to us.\u003c/p>\n\u003cp data-start=\"744\" data-end=\"776\">\u003cstrong data-start=\"744\" data-end=\"763\">Jackie Jackson:\u003c/strong> Bye, baby.\u003c/p>\n\u003cp data-start=\"778\" data-end=\"915\">My mother was a chef. There was always a bunch of people at our house. The recipes came from my mother, but I had to put my juju on it.\u003c/p>\n\u003cp data-start=\"917\" data-end=\"996\">\u003cstrong data-start=\"917\" data-end=\"937\">Hasaahn Jackson:\u003c/strong> The story of Jackie’s Place is family coming together.\u003c/p>\n\u003cp data-start=\"998\" data-end=\"1034\">Say, “Hey, Ma. How are you doing?”\u003c/p>\n\u003cp data-start=\"1036\" data-end=\"1250\">So working with my mom and my family has been most rewarding. Actually, my mom taught me how to cook along with all my brothers and sisters, and sometimes we even get real competitive to see who the best cook is.\u003c/p>\n\u003cp data-start=\"1252\" data-end=\"1295\">\u003cstrong data-start=\"1252\" data-end=\"1271\">Jackie Jackson:\u003c/strong> I’m still number one.\u003c/p>\n\u003cp data-start=\"1297\" data-end=\"1397\">\u003cstrong data-start=\"1297\" data-end=\"1317\">Hasaahn Jackson:\u003c/strong> Here at Jackie’s Place, when you get ribs, they’re our Uncle Greg’s Ribs.\u003c/p>\n\u003cp data-start=\"1399\" data-end=\"1442\">\u003cstrong data-start=\"1399\" data-end=\"1418\">Jackie Jackson:\u003c/strong> They’re my brother’s.\u003c/p>\n\u003cp data-start=\"1444\" data-end=\"1545\">The nachos are named after my brother, Scoop Nachos. Laverne’s Sweet Potato Pie. JuJu Drinks.\u003c/p>\n\u003cp data-start=\"1547\" data-end=\"1642\">We try to practice passing down the recipes and giving the recognition to where it came from.\u003c/p>\n\u003cp data-start=\"1644\" data-end=\"1803\">\u003cstrong data-start=\"1644\" data-end=\"1663\">Jackie Jackson:\u003c/strong> I wanted to go back to actually what I served my kids when they were growing up in our household. I called my house the Kool-Aid house.\u003c/p>\n\u003cp data-start=\"1805\" data-end=\"1891\">We don’t call it by the flavor. We call it by the color. It’s just a southern thing.\u003c/p>\n\u003cp data-start=\"1893\" data-end=\"1955\">“You got some purple Kool-Aid?”\u003cbr data-start=\"1924\" data-end=\"1927\">“I got some red Kool-Aid.”\u003c/p>\n\u003cp data-start=\"1957\" data-end=\"2055\">\u003cstrong data-start=\"1957\" data-end=\"1977\">Hasaahn Jackson:\u003c/strong> Take your time. Take your time, family. You guys don’t have to go anywhere.\u003c/p>\n\u003cp data-start=\"2057\" data-end=\"2200\">\u003cstrong data-start=\"2057\" data-end=\"2076\">Jackie Jackson:\u003c/strong> What we want people to feel when they walk in our doors is that they’re part of our family. We even greet them as family.\u003c/p>\n\u003cp data-start=\"2202\" data-end=\"2232\">“Hey, Sis.”\u003cbr data-start=\"2213\" data-end=\"2216\">“Hi, Brother.”\u003c/p>\n\u003cp data-start=\"2234\" data-end=\"2252\">I love you, Jay.\u003c/p>\n\u003cp data-start=\"2254\" data-end=\"2319\">We hug on them and love on them. And we want them to come back.\u003c/p>\n\u003cp data-start=\"2321\" data-end=\"2337\">\u003cstrong data-start=\"2321\" data-end=\"2335\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2339\" data-end=\"2548\">And what has made me the most proud is to look out in my dining room and see that our restaurant is not just serving the African-American community, but it’s serving every culture that San Jose has to offer.\u003c/p>\n\u003cp data-start=\"2550\" data-end=\"2580\">\u003cstrong data-start=\"2550\" data-end=\"2560\">Woman:\u003c/strong> Same shirt. Yeah!\u003c/p>\n\u003cp data-start=\"2582\" data-end=\"2684\">\u003cstrong data-start=\"2582\" data-end=\"2602\">Hasaahn Jackson:\u003c/strong> And I think their reaction to our food is the thing that’s the most fulfilling.\u003c/p>\n\u003cp data-start=\"2686\" data-end=\"2790\">\u003cstrong data-start=\"2686\" data-end=\"2705\">Leslie Sbrocco:\u003c/strong> Alright, Mike, do we have to name this Mike’s Place instead of Jackie’s Place?\u003c/p>\n\u003cp data-start=\"2792\" data-end=\"2815\">Do you go that often?\u003c/p>\n\u003cp data-start=\"2817\" data-end=\"2858\">\u003cstrong data-start=\"2817\" data-end=\"2833\">Mike Nguyen:\u003c/strong> I feel like we should.\u003c/p>\n\u003cp data-start=\"2860\" data-end=\"2876\">\u003cstrong data-start=\"2860\" data-end=\"2874\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2878\" data-end=\"2965\">\u003cstrong data-start=\"2878\" data-end=\"2897\">Leslie Sbrocco:\u003c/strong> Have you told Jackie yet? I don’t think she’ll be happy about it.\u003c/p>\n\u003cp data-start=\"2967\" data-end=\"3016\">\u003cstrong data-start=\"2967\" data-end=\"2986\">Leslie Sbrocco:\u003c/strong> What is so unique about it?\u003c/p>\n\u003cp data-start=\"3018\" data-end=\"3209\">\u003cstrong data-start=\"3018\" data-end=\"3034\">Mike Nguyen:\u003c/strong> One, the ambiance and atmosphere. It’s family-owned and operated. I just love the feel each time I’m there. Customer service is wonderful. And the food is just exceptional.\u003c/p>\n\u003cp data-start=\"3211\" data-end=\"3283\">\u003cstrong data-start=\"3211\" data-end=\"3221\">Woman:\u003c/strong> We drove three hours to be here. The best food to be found.\u003c/p>\n\u003cp data-start=\"3285\" data-end=\"3398\">\u003cstrong data-start=\"3285\" data-end=\"3301\">Mike Nguyen:\u003c/strong> I highly recommend the oxtail. Growing up in a Vietnamese household, you know, we love oxtail.\u003c/p>\n\u003cp data-start=\"3400\" data-end=\"3536\">So going to Jackie’s Place for the first time, trying it out, was just mind-blowing to me, and it took me back to my roots as a kid.\u003c/p>\n\u003cp data-start=\"3538\" data-end=\"3713\">It’s slow-cooked and simmered oxtails smothered in gravy in addition to the sweet cornbread muffin and just a nice, generous serving of rice, and it’s absolutely phenomenal.\u003c/p>\n\u003cp data-start=\"3715\" data-end=\"3792\">You mix it all together, and you have yourself a winning plate right there.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3842\">\u003cstrong data-start=\"3794\" data-end=\"3813\">Leslie Sbrocco:\u003c/strong> Winning plate right there.\u003c/p>\n\u003cp data-start=\"3844\" data-end=\"3889\">I heard, “Mm-hmm, mm-hmm,” with the oxtail.\u003c/p>\n\u003cp data-start=\"3891\" data-end=\"3917\">Who else had the oxtail?\u003c/p>\n\u003cp data-start=\"3919\" data-end=\"3971\">\u003cstrong data-start=\"3919\" data-end=\"3936\">Rob Pattison:\u003c/strong> I had never had oxtail before…\u003c/p>\n\u003cp data-start=\"3973\" data-end=\"4008\">\u003cstrong data-start=\"3973\" data-end=\"3992\">Leslie Sbrocco:\u003c/strong> Really? Okay.\u003c/p>\n\u003cp data-start=\"4010\" data-end=\"4096\">\u003cstrong data-start=\"4010\" data-end=\"4027\">Rob Pattison:\u003c/strong> …and Mike is exactly right. It is spectacular. It was delicious.\u003c/p>\n\u003cp data-start=\"4098\" data-end=\"4236\">\u003cstrong data-start=\"4098\" data-end=\"4120\">Monicamary Falcon:\u003c/strong> I wanted to also say when we walked in, like, literally walking from the parking lot, I could smell the barbecue.\u003c/p>\n\u003cp data-start=\"4238\" data-end=\"4327\">I don’t even know where the barbecue was coming from, but I was like, “What?” And then—\u003c/p>\n\u003cp data-start=\"4329\" data-end=\"4385\">\u003cstrong data-start=\"4329\" data-end=\"4348\">Leslie Sbrocco:\u003c/strong> Follow your nose, it always knows.\u003c/p>\n\u003cp data-start=\"4387\" data-end=\"4429\">\u003cstrong data-start=\"4387\" data-end=\"4409\">Monicamary Falcon:\u003c/strong> Follow your nose.\u003c/p>\n\u003cp data-start=\"4431\" data-end=\"4591\">And so the meat plate was really delicious. You had your choice of chicken, fish, there was brisket, and there was even a vegan option, which was really cool.\u003c/p>\n\u003cp data-start=\"4593\" data-end=\"4688\">The fish was delicious. It was thin. It was just perfectly coated in, like, a cornmeal crust.\u003c/p>\n\u003cp data-start=\"4690\" data-end=\"4897\">And then the brisket, the person that had that said it was a little bit dry to start, but there’s this beautiful barbecue homemade sauce that you can just put on anything, and, boy, I put it on everything.\u003c/p>\n\u003cp data-start=\"4899\" data-end=\"4934\">I’m a side girl. I love my sides.\u003c/p>\n\u003cp data-start=\"4936\" data-end=\"5107\">And it had the beans, which were just flavorful, and they had that little barbecue sauce and a little spiciness to them, and the mac and cheese, like perfectly textured.\u003c/p>\n\u003cp data-start=\"5109\" data-end=\"5141\">And it was huge. So delicious.\u003c/p>\n\u003cp data-start=\"5143\" data-end=\"5239\">And he mentioned the corn muffins because you didn’t need to put any butter or anything on it.\u003c/p>\n\u003cp data-start=\"5241\" data-end=\"5321\">They had that perfect crispness on the outside, and they came with everything.\u003c/p>\n\u003cp data-start=\"5323\" data-end=\"5537\">\u003cstrong data-start=\"5323\" data-end=\"5339\">Mike Nguyen:\u003c/strong> So the fried fish that you mentioned earlier, if you do a trick where you get the chicken gravy on the side and splash a little Louisiana Hot Sauce in it, you dip your fish in there—mind-blowing.\u003c/p>\n\u003cp data-start=\"5539\" data-end=\"5565\">Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"5567\" data-end=\"5596\">\u003cstrong data-start=\"5567\" data-end=\"5589\">Monicamary Falcon:\u003c/strong> Ooh.\u003c/p>\n\u003cp data-start=\"5598\" data-end=\"5653\">\u003cstrong data-start=\"5598\" data-end=\"5617\">Leslie Sbrocco:\u003c/strong> Alright, an insider tip. Love it.\u003c/p>\n\u003cp data-start=\"5655\" data-end=\"5698\">\u003cstrong data-start=\"5655\" data-end=\"5671\">Mike Nguyen:\u003c/strong> You got to give it a go.\u003c/p>\n\u003cp data-start=\"5700\" data-end=\"5806\">So we had the pulled pork. That was about the most delicious pulled pork I think I’d had about anywhere.\u003c/p>\n\u003cp data-start=\"5808\" data-end=\"5848\">\u003cstrong data-start=\"5808\" data-end=\"5827\">Leslie Sbrocco:\u003c/strong> Wow. Look at that.\u003c/p>\n\u003cp data-start=\"5850\" data-end=\"5907\">\u003cstrong data-start=\"5850\" data-end=\"5867\">Rob Pattison:\u003c/strong> It was fantastic. Perfectly prepared.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5970\">\u003cstrong data-start=\"5909\" data-end=\"5928\">Leslie Sbrocco:\u003c/strong> I think Rob’s going to give you a kiss.\u003c/p>\n\u003cp data-start=\"5972\" data-end=\"6026\">\u003cstrong data-start=\"5972\" data-end=\"5989\">Rob Pattison:\u003c/strong> Yeah, uh, you’re close to it, man.\u003c/p>\n\u003cp data-start=\"6028\" data-end=\"6094\">\u003cstrong data-start=\"6028\" data-end=\"6044\">Mike Nguyen:\u003c/strong> Don’t think my girlfriend’s going to like that.\u003c/p>\n\u003cp data-start=\"6096\" data-end=\"6130\">\u003cstrong data-start=\"6096\" data-end=\"6115\">Leslie Sbrocco:\u003c/strong> \u003cstrong data-start=\"6116\" data-end=\"6128\">[Laughs]\u003c/strong>\u003c/p>\n\u003cp data-start=\"6132\" data-end=\"6262\">\u003cstrong data-start=\"6132\" data-end=\"6149\">Rob Pattison:\u003c/strong> In addition to that, it came with Uncle Greg’s Pork Ribs. Oh, my gosh. They were great. They were wonderful.\u003c/p>\n\u003cp data-start=\"6264\" data-end=\"6422\">Oh, I found that I was eating away, and my three tablemates, you know, they were done, they couldn’t eat anymore, and I was, “What’s wrong with you people?”\u003c/p>\n\u003cp data-start=\"6424\" data-end=\"6440\">I wanted more.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"255\">\u003cstrong data-start=\"60\" data-end=\"82\">Monicamary Falcon:\u003c/strong> I had the seafood gumbo with chicken, shrimp, and there was a dollop of white rice that was perfectly cooked. It just melded together, and it was such a generous portion.\u003c/p>\n\u003cp data-start=\"257\" data-end=\"480\">\u003cstrong data-start=\"257\" data-end=\"273\">Mike Nguyen:\u003c/strong> Another thing I’d recommend, as well, would be the Hennessy Sideshow. Obviously, an ode to the Bay Area. It has Hennessy, Grand Marnier, and lemonade in it—so drink at your own risk, but it’s delicious.\u003c/p>\n\u003cp data-start=\"482\" data-end=\"642\">\u003cstrong data-start=\"482\" data-end=\"504\">Monicamary Falcon:\u003c/strong> They really do have some really nice signature cocktails there. The Gin & JuJu—it had Kool-Aid in it, and I could taste my childhood.\u003c/p>\n\u003cp data-start=\"644\" data-end=\"822\">You know, when you were young and you would put the Kool-Aid, and you could smell the powder of the Kool-Aid. It just felt like my childhood, but it had a little alcohol in it.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"859\">\u003cstrong data-start=\"824\" data-end=\"843\">Leslie Sbrocco:\u003c/strong> But with gin.\u003c/p>\n\u003cp data-start=\"861\" data-end=\"913\">\u003cstrong data-start=\"861\" data-end=\"883\">Monicamary Falcon:\u003c/strong> With gin. It was delicious.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"959\">\u003cstrong data-start=\"915\" data-end=\"934\">Leslie Sbrocco:\u003c/strong> Was there any dessert?\u003c/p>\n\u003cp data-start=\"961\" data-end=\"989\">\u003cstrong data-start=\"961\" data-end=\"983\">Monicamary Falcon:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"991\" data-end=\"1094\">\u003cstrong data-start=\"991\" data-end=\"1007\">Mike Nguyen:\u003c/strong> I got something for you. The Banana Pudding is phenomenal. Very soft and decadent.\u003c/p>\n\u003cp data-start=\"1096\" data-end=\"1233\">\u003cstrong data-start=\"1096\" data-end=\"1118\">Monicamary Falcon:\u003c/strong> So we did take home the Peach Cobbler, and we took home the Key Lime Pie. And my mom just loved the cobbler.\u003c/p>\n\u003cp data-start=\"1235\" data-end=\"1433\">It’s beautiful. Like, they cut a square of crust on top perfectly, and then the peaches are oozing out, and the peaches are just full of cinnamon and baking spices. It was so creamy and delicious.\u003c/p>\n\u003cp data-start=\"1435\" data-end=\"1470\">So don’t skip the desserts there.\u003c/p>\n\u003cp data-start=\"1472\" data-end=\"1556\">\u003cstrong data-start=\"1472\" data-end=\"1489\">Rob Pattison:\u003c/strong> I’m going to register a little bit of a dissent on the desserts.\u003c/p>\n\u003cp data-start=\"1558\" data-end=\"1585\">\u003cstrong data-start=\"1558\" data-end=\"1577\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1587\" data-end=\"1640\">\u003cstrong data-start=\"1587\" data-end=\"1604\">Rob Pattison:\u003c/strong> The Sweet Potato Pie was great.\u003c/p>\n\u003cp data-start=\"1642\" data-end=\"1697\">\u003cstrong data-start=\"1642\" data-end=\"1664\">Monicamary Falcon:\u003c/strong> [Gasps] We didn’t have that.\u003c/p>\n\u003cp data-start=\"1699\" data-end=\"1751\">\u003cstrong data-start=\"1699\" data-end=\"1716\">Rob Pattison:\u003c/strong> The Peach Cobbler—not so much.\u003c/p>\n\u003cp data-start=\"1753\" data-end=\"1784\">\u003cstrong data-start=\"1753\" data-end=\"1772\">Leslie Sbrocco:\u003c/strong> Ah, okay.\u003c/p>\n\u003cp data-start=\"1786\" data-end=\"1816\">\u003cstrong data-start=\"1786\" data-end=\"1808\">Monicamary Falcon:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1818\" data-end=\"1978\">\u003cstrong data-start=\"1818\" data-end=\"1835\">Rob Pattison:\u003c/strong> Yeah, the crust that you describe is accurate, but they seemed like they were just canned peaches in the liquid, and I didn’t care for that.\u003c/p>\n\u003cp data-start=\"1980\" data-end=\"2056\">\u003cstrong data-start=\"1980\" data-end=\"1999\">Leslie Sbrocco:\u003c/strong> So you got the pork up here and the peaches down here.\u003c/p>\n\u003cp data-start=\"2058\" data-end=\"2089\">\u003cstrong data-start=\"2058\" data-end=\"2075\">Rob Pattison:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp data-start=\"2091\" data-end=\"2118\">\u003cstrong data-start=\"2091\" data-end=\"2110\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"2120\" data-end=\"2174\">\u003cstrong data-start=\"2120\" data-end=\"2137\">Rob Pattison:\u003c/strong> But I had enough pork for dessert.\u003c/p>\n\u003cp data-start=\"2176\" data-end=\"2208\">\u003cstrong data-start=\"2176\" data-end=\"2195\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"2210\" data-end=\"2241\">\u003cstrong data-start=\"2210\" data-end=\"2227\">Rob Pattison:\u003c/strong> I did fine.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2347\">\u003cstrong data-start=\"2243\" data-end=\"2265\">Monicamary Falcon:\u003c/strong> We sat at the bar, which was really fun. The bartender was so helpful, so nice.\u003c/p>\n\u003cp data-start=\"2349\" data-end=\"2400\">\u003cstrong data-start=\"2349\" data-end=\"2368\">Leslie Sbrocco:\u003c/strong> So you felt service was good.\u003c/p>\n\u003cp data-start=\"2402\" data-end=\"2437\">\u003cstrong data-start=\"2402\" data-end=\"2424\">Monicamary Falcon:\u003c/strong> Very good.\u003c/p>\n\u003cp data-start=\"2439\" data-end=\"2507\">\u003cstrong data-start=\"2439\" data-end=\"2456\">Rob Pattison:\u003c/strong> Service was great. It’s fast and it’s efficient.\u003c/p>\n\u003cp data-start=\"2509\" data-end=\"2562\">\u003cstrong data-start=\"2509\" data-end=\"2528\">Leslie Sbrocco:\u003c/strong> Yeah, you’d definitely go back.\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2604\">\u003cstrong data-start=\"2564\" data-end=\"2581\">Rob Pattison:\u003c/strong> I would. Absolutely.\u003c/p>\n\u003cp data-start=\"2606\" data-end=\"2771\">\u003cstrong data-start=\"2606\" data-end=\"2625\">Leslie Sbrocco:\u003c/strong> If you would like to try Jackie’s Place, it’s located on 1st Street in San Jose, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"2773\" data-end=\"2935\">Rob is a serious home winemaker. When it comes to dining out, he’s always on the hunt for hard-to-find wines by the glass that pair perfectly with every course.\u003c/p>\n\u003cp data-start=\"2937\" data-end=\"3059\">Add in seasonal California cuisine and a relaxed, unpretentious vibe, and you’ve got the recipe for Rob’s favorite café.\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3121\">Located in downtown Pleasant Hill, it’s Crescent Bistro.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"162\">\u003cstrong data-start=\"60\" data-end=\"79\">Bradley Zeller:\u003c/strong> Crescent Bistro is a local restaurant where we try and serve the neighborhood.\u003c/p>\n\u003cp data-start=\"164\" data-end=\"207\">Yeah, always got to get the deviled eggs.\u003c/p>\n\u003cp data-start=\"209\" data-end=\"279\">Just trying to do upscale, delicious food with a relaxed atmosphere.\u003c/p>\n\u003cp data-start=\"281\" data-end=\"301\">\u003cstrong data-start=\"281\" data-end=\"291\">Woman:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"303\" data-end=\"326\">\u003cstrong data-start=\"303\" data-end=\"316\">Woman #2:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"328\" data-end=\"417\">\u003cstrong data-start=\"328\" data-end=\"347\">Bradley Zeller:\u003c/strong> We’re California cuisine but with a little bit of global influence.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"445\">Two tempura green beans.\u003c/p>\n\u003cp data-start=\"447\" data-end=\"521\">At Crescent Bistro, we really focus on making everything from scratch.\u003c/p>\n\u003cp data-start=\"523\" data-end=\"558\">Fried chicken’s always a classic.\u003c/p>\n\u003cp data-start=\"560\" data-end=\"585\">Two short ribs all day.\u003c/p>\n\u003cp data-start=\"587\" data-end=\"695\">The short rib is something that’s been around for a long time. We think we just do it really, really well.\u003c/p>\n\u003cp data-start=\"697\" data-end=\"876\">Try and change up the risotto, the gnocchi, the steak dish, just so we keep using seasonal local ingredients and just highlighting the really good produce we have in California.\u003c/p>\n\u003cp data-start=\"878\" data-end=\"1132\">My favorite item on the menu is the Pork Buns. Some of the fun part of being in California is just having some other influences, bringing in some Asian influence with the gochujang sauce, some pickled cucumbers, and just some really good ingredients.\u003c/p>\n\u003cp data-start=\"1134\" data-end=\"1177\">We’ve got a really good cocktail program.\u003c/p>\n\u003cp data-start=\"1179\" data-end=\"1204\">We make our own syrups.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1244\">We juice everything fresh every day.\u003c/p>\n\u003cp data-start=\"1246\" data-end=\"1418\">We have some great wines by the glass, some really good variety in there, and then just enough craft beer to keep the beer people happy, and I’m one of them. I love beer.\u003c/p>\n\u003cp data-start=\"1420\" data-end=\"1449\">Good. Good to see you, too.\u003c/p>\n\u003cp data-start=\"1451\" data-end=\"1501\">It’s great to have a restaurant where I grew up.\u003c/p>\n\u003cp data-start=\"1503\" data-end=\"1561\">I’m super familiar with the neighborhood, the clientele.\u003c/p>\n\u003cp data-start=\"1563\" data-end=\"1661\">I get to do what I love and with people I care about and with people that care about this place.\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1797\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> Alright, as a home winemaker—I’m a home winemaker, too—so what is special about their wine-by-the-glass program?\u003c/p>\n\u003cp data-start=\"1799\" data-end=\"1940\">\u003cstrong data-start=\"1799\" data-end=\"1816\">Rob Pattison:\u003c/strong> He has things that are easily paired with what he has on his menu, but they’re not so readily found at other restaurants.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2052\">And he has them all by the glass, but he also has them by the bottle, along with some other things, as well.\u003c/p>\n\u003cp data-start=\"2054\" data-end=\"2121\">\u003cstrong data-start=\"2054\" data-end=\"2073\">Leslie Sbrocco:\u003c/strong> What about some of the dishes that you order?\u003c/p>\n\u003cp data-start=\"2123\" data-end=\"2169\">\u003cstrong data-start=\"2123\" data-end=\"2142\">Bradley Zeller:\u003c/strong> Mixed green with shrimp.\u003c/p>\n\u003cp data-start=\"2171\" data-end=\"2249\">\u003cstrong data-start=\"2171\" data-end=\"2188\">Rob Pattison:\u003c/strong> He changes the menu fairly often, according to the season.\u003c/p>\n\u003cp data-start=\"2251\" data-end=\"2310\">The favorite of ours is a Red Wine Marinated Short Rib.\u003c/p>\n\u003cp data-start=\"2312\" data-end=\"2358\">It’s very tender. Falls apart with the fork.\u003c/p>\n\u003cp data-start=\"2360\" data-end=\"2402\">It’s served on a cloud of mashed potato.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2511\">It’s got carrots, cipollini onion that’s in there, also very nice, mushrooms, and it is really something.\u003c/p>\n\u003cp data-start=\"2513\" data-end=\"2589\">\u003cstrong data-start=\"2513\" data-end=\"2532\">Leslie Sbrocco:\u003c/strong> What did you pair with it? That’s what I want to know.\u003c/p>\n\u003cp data-start=\"2591\" data-end=\"2655\">\u003cstrong data-start=\"2591\" data-end=\"2608\">Rob Pattison:\u003c/strong> A Lindquist Syrah, which was just perfect.\u003c/p>\n\u003cp data-start=\"2657\" data-end=\"2727\">\u003cstrong data-start=\"2657\" data-end=\"2673\">Mike Nguyen:\u003c/strong> You know, I tried the Red Wine Braised Short Rib.\u003c/p>\n\u003cp data-start=\"2729\" data-end=\"2794\">The short rib itself was just tender and delicate to the touch.\u003c/p>\n\u003cp data-start=\"2796\" data-end=\"2824\">It blew my mind, honestly.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2881\">I love the sautéed onions and the mushrooms in there.\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3013\">The only thing I would say would be to dial back on the salt on the mushrooms, ’cause that kind of overpowered the dish overall.\u003c/p>\n\u003cp data-start=\"3015\" data-end=\"3057\">But, in general, though, fantastic dish.\u003c/p>\n\u003cp data-start=\"3059\" data-end=\"3089\">\u003cstrong data-start=\"3059\" data-end=\"3078\">Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp data-start=\"3091\" data-end=\"3161\">\u003cstrong data-start=\"3091\" data-end=\"3107\">Mike Nguyen:\u003c/strong> And the Blue Crab Cakes. You had it as well, too?\u003c/p>\n\u003cp data-start=\"3163\" data-end=\"3192\">\u003cstrong data-start=\"3163\" data-end=\"3185\">Monicamary Falcon:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3194\" data-end=\"3218\">\u003cstrong data-start=\"3194\" data-end=\"3210\">Mike Nguyen:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3220\" data-end=\"3282\">Crispy on the outside, generously packed inside like an egg.\u003c/p>\n\u003cp data-start=\"3284\" data-end=\"3391\">[Chuckles] I cracked it open, and, you know, the inside’s tender and just full of just sweet blue crab.\u003c/p>\n\u003cp data-start=\"3393\" data-end=\"3475\">\u003cstrong data-start=\"3393\" data-end=\"3415\">Monicamary Falcon:\u003c/strong> The other thing we had was the Jalapeño Cheddar Donuts.\u003c/p>\n\u003cp data-start=\"3477\" data-end=\"3535\">I mean, I would never have ordered that before, but wow.\u003c/p>\n\u003cp data-start=\"3537\" data-end=\"3615\">Like, they had this bacon dipping sauce, and nothing was overpowering to me.\u003c/p>\n\u003cp data-start=\"3617\" data-end=\"3676\">And we also had the Burrata with the Jelly on the side.\u003c/p>\n\u003cp data-start=\"3678\" data-end=\"3706\">So that’s what we enjoyed.\u003c/p>\n\u003cp data-start=\"3708\" data-end=\"3781\">\u003cstrong data-start=\"3708\" data-end=\"3727\">Leslie Sbrocco:\u003c/strong> Okay, being in the wine business, what did you get?\u003c/p>\n\u003cp data-start=\"3783\" data-end=\"3843\">\u003cstrong data-start=\"3783\" data-end=\"3805\">Monicamary Falcon:\u003c/strong> Funnily enough, I did not get wine.\u003c/p>\n\u003cp data-start=\"3845\" data-end=\"3877\">\u003cstrong data-start=\"3845\" data-end=\"3864\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"3879\" data-end=\"3904\">\u003cstrong data-start=\"3879\" data-end=\"3896\">Rob Pattison:\u003c/strong> What?\u003c/p>\n\u003cp data-start=\"3906\" data-end=\"4105\">\u003cstrong data-start=\"3906\" data-end=\"3928\">Monicamary Falcon:\u003c/strong> So we sat at the bar, and the bartender was just making this Bloody Mary—and I’m a sucker for a Bloody Mary—with these pickled vegetables that they make there—bean, celery.\u003c/p>\n\u003cp data-start=\"4107\" data-end=\"4130\">Beautifully prepared.\u003c/p>\n\u003cp data-start=\"4132\" data-end=\"4169\">I said, “I just want one of those.”\u003c/p>\n\u003cp data-start=\"4171\" data-end=\"4213\">So I had the Bloody Mary. I tasted it.\u003c/p>\n\u003cp data-start=\"4215\" data-end=\"4275\">I said, “There’s something different in this Bloody Mary.”\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4314\">And she goes, “We add honey to it.”\u003c/p>\n\u003cp data-start=\"4316\" data-end=\"4355\">And it was so delicious and balanced.\u003c/p>\n\u003cp data-start=\"4357\" data-end=\"4393\">Just went well with all the foods.\u003c/p>\n\u003cp data-start=\"4395\" data-end=\"4474\">\u003cstrong data-start=\"4395\" data-end=\"4412\">Rob Pattison:\u003c/strong> Yeah, ’cause he has some really interesting cocktails also.\u003c/p>\n\u003cp data-start=\"4476\" data-end=\"4611\">And he made something called a Pineapple Upside-Down Cake that is a rum drink, and according to my friend who had it, fit the bill.\u003c/p>\n\u003cp data-start=\"4613\" data-end=\"4665\">Tasted—Tasted like a Pineapple Upside-Down Cake.\u003c/p>\n\u003cp data-start=\"4667\" data-end=\"4694\">\u003cstrong data-start=\"4667\" data-end=\"4686\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"127\">\u003cstrong data-start=\"60\" data-end=\"77\">Rob Pattison:\u003c/strong> Two other appetizers I think I have to mention.\u003c/p>\n\u003cp data-start=\"129\" data-end=\"161\">\u003cstrong data-start=\"129\" data-end=\"139\">Woman:\u003c/strong> Okay, I’m going in.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"189\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"191\" data-end=\"239\">\u003cstrong data-start=\"191\" data-end=\"208\">Rob Pattison:\u003c/strong> They’re really, really good.\u003c/p>\n\u003cp data-start=\"241\" data-end=\"355\">One of them were Deviled Eggs—cured salmon with crème fraîche and fresh dill, and a little salmon roe in them.\u003c/p>\n\u003cp data-start=\"357\" data-end=\"409\">So light and so airy, and they’re quite delicious.\u003c/p>\n\u003cp data-start=\"411\" data-end=\"456\">Another appetizer is the Pork Belly Buns.\u003c/p>\n\u003cp data-start=\"458\" data-end=\"578\">They’re made in the traditional street-food style, so you have the white bao, then the pork filling comes inside that.\u003c/p>\n\u003cp data-start=\"580\" data-end=\"609\">Very flavorful, very tasty.\u003c/p>\n\u003cp data-start=\"611\" data-end=\"768\">My friend’s wife had the Red Wine Marinated Flat Iron Steak—there’s a theme here—perfectly cooked with a garlic-marinated spinach and a potato croquette.\u003c/p>\n\u003cp data-start=\"770\" data-end=\"840\">Crispy on the outside but also very tender and creamy on the inside.\u003c/p>\n\u003cp data-start=\"842\" data-end=\"858\">Just fabulous.\u003c/p>\n\u003cp data-start=\"860\" data-end=\"904\">\u003cstrong data-start=\"860\" data-end=\"879\">Leslie Sbrocco:\u003c/strong> You just stole a bite.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"955\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"957\" data-end=\"979\">I have a nice reach.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1012\">It’s the long arm of the law.\u003c/p>\n\u003cp data-start=\"1014\" data-end=\"1049\">\u003cstrong data-start=\"1014\" data-end=\"1033\">Leslie Sbrocco:\u003c/strong> That’s right.\u003c/p>\n\u003cp data-start=\"1051\" data-end=\"1076\">\u003cstrong data-start=\"1051\" data-end=\"1068\">Rob Pattison:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1078\" data-end=\"1160\">\u003cstrong data-start=\"1078\" data-end=\"1097\">Leslie Sbrocco:\u003c/strong> And did you get any dessert, or do you usually get desserts?\u003c/p>\n\u003cp data-start=\"1162\" data-end=\"1191\">\u003cstrong data-start=\"1162\" data-end=\"1179\">Rob Pattison:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"1193\" data-end=\"1220\">\u003cstrong data-start=\"1193\" data-end=\"1212\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1222\" data-end=\"1275\">\u003cstrong data-start=\"1222\" data-end=\"1239\">Rob Pattison:\u003c/strong> I can’t go there without dessert.\u003c/p>\n\u003cp data-start=\"1277\" data-end=\"1306\">Blackberry Bread Pudding.\u003c/p>\n\u003cp data-start=\"1308\" data-end=\"1334\">\u003cstrong data-start=\"1308\" data-end=\"1327\">Leslie Sbrocco:\u003c/strong> Yep.\u003c/p>\n\u003cp data-start=\"1336\" data-end=\"1381\">\u003cstrong data-start=\"1336\" data-end=\"1353\">Rob Pattison:\u003c/strong> Loaded with blackberries.\u003c/p>\n\u003cp data-start=\"1383\" data-end=\"1437\">You know, bread pudding can be very dense and heavy.\u003c/p>\n\u003cp data-start=\"1439\" data-end=\"1453\">This is not.\u003c/p>\n\u003cp data-start=\"1455\" data-end=\"1559\">\u003cstrong data-start=\"1455\" data-end=\"1477\">Monicamary Falcon:\u003c/strong> Yes, but I will say, the Blackberry Bread Pudding—it was a beautiful portion.\u003c/p>\n\u003cp data-start=\"1561\" data-end=\"1593\">It had crème anglaise with it.\u003c/p>\n\u003cp data-start=\"1595\" data-end=\"1629\">It was creamy. It was delicious.\u003c/p>\n\u003cp data-start=\"1631\" data-end=\"1690\">And the crème anglaise just really added an extra little—\u003c/p>\n\u003cp data-start=\"1692\" data-end=\"1766\">\u003cstrong data-start=\"1692\" data-end=\"1711\">Leslie Sbrocco:\u003c/strong> So I can see Bloody Mary and then Bread Pudding.\u003c/p>\n\u003cp data-start=\"1768\" data-end=\"1788\">That’s your order.\u003c/p>\n\u003cp data-start=\"1790\" data-end=\"1806\">\u003cstrong data-start=\"1790\" data-end=\"1804\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1808\" data-end=\"1846\">And what did you think of the price?\u003c/p>\n\u003cp data-start=\"1848\" data-end=\"2027\">\u003cstrong data-start=\"1848\" data-end=\"1864\">Mike Nguyen:\u003c/strong> I thought the pricing was fair, and I think they were understaffed at the time, but, in general, when they were able to attend to us, they were sweet and great.\u003c/p>\n\u003cp data-start=\"2029\" data-end=\"2193\">\u003cstrong data-start=\"2029\" data-end=\"2046\">Rob Pattison:\u003c/strong> I like it because it’s not a white-tablecloth place, but the quality of the food that you receive is like going into a very high-end restaurant.\u003c/p>\n\u003cp data-start=\"2195\" data-end=\"2262\">Anybody’s going to feel comfortable there, and I like that a lot.\u003c/p>\n\u003cp data-start=\"2264\" data-end=\"2452\">\u003cstrong data-start=\"2264\" data-end=\"2283\">Leslie Sbrocco:\u003c/strong> Well, if you would like to try Crescent Bistro, it’s located on Crescent Drive in Pleasant Hill, and the average dinner tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"2454\" data-end=\"2497\">And now, reporter \u003cstrong data-start=\"2472\" data-end=\"2492\">Cecilia Phillips\u003c/strong>…\u003c/p>\n\u003cp data-start=\"2499\" data-end=\"2520\">\u003cstrong data-start=\"2499\" data-end=\"2509\">Woman:\u003c/strong> Too hot?\u003c/p>\n\u003cp data-start=\"2522\" data-end=\"2563\">\u003cstrong data-start=\"2522\" data-end=\"2543\">Cecilia Phillips:\u003c/strong> No, it’s alright.\u003c/p>\n\u003cp data-start=\"2565\" data-end=\"2676\">\u003cstrong data-start=\"2565\" data-end=\"2584\">Leslie Sbrocco:\u003c/strong> …pops up in San Francisco’s Ferry Plaza for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"2678\" data-end=\"2699\">\u003cstrong data-start=\"2678\" data-end=\"2697\">[Music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"60\" data-end=\"84\">\u003cstrong data-start=\"60\" data-end=\"70\">Woman:\u003c/strong> So crunchy.\u003c/p>\n\u003cp data-start=\"86\" data-end=\"118\">\u003cstrong data-start=\"86\" data-end=\"107\">Cecilia Phillips:\u003c/strong> Waiting.\u003c/p>\n\u003cp data-start=\"120\" data-end=\"169\">We’re here at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cp data-start=\"171\" data-end=\"223\">Now, the Ferry Building is such an iconic place.\u003c/p>\n\u003cp data-start=\"225\" data-end=\"329\">You can get so many amazing things inside the building, but actually, the party happens outside of it.\u003c/p>\n\u003cp data-start=\"331\" data-end=\"346\">It’s amazing.\u003c/p>\n\u003cp data-start=\"348\" data-end=\"434\">\u003cstrong data-start=\"348\" data-end=\"369\">Christine Farren:\u003c/strong> The Ferry Plaza Farmers Market has been around for 31 years.\u003c/p>\n\u003cp data-start=\"436\" data-end=\"556\">There are over 130 small businesses that sell in our farmers market, and those farmers come from all across the state.\u003c/p>\n\u003cp data-start=\"558\" data-end=\"614\">Every week that you come, there’s something different.\u003c/p>\n\u003cp data-start=\"616\" data-end=\"736\">You can come here because you want to buy fresh produce, but you can also come if you just want a fantastic breakfast.\u003c/p>\n\u003cp data-start=\"738\" data-end=\"782\">I mean, there’s a lot of prepared foods…\u003c/p>\n\u003cp data-start=\"784\" data-end=\"822\">\u003cstrong data-start=\"784\" data-end=\"793\">Girl:\u003c/strong> Yeah, this is really good.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"877\">\u003cstrong data-start=\"824\" data-end=\"845\">Christine Farren:\u003c/strong> …as well as packaged goods.\u003c/p>\n\u003cp data-start=\"879\" data-end=\"919\">There’s really something for everyone.\u003c/p>\n\u003cp data-start=\"921\" data-end=\"973\">\u003cstrong data-start=\"921\" data-end=\"931\">Woman:\u003c/strong> And I want to get my pine nuts toasted.\u003c/p>\n\u003cp data-start=\"975\" data-end=\"1106\">\u003cstrong data-start=\"975\" data-end=\"996\">Cecilia Phillips:\u003c/strong> Eatwell Farm, you actually supply some of the produce for some of the vendors here at the farmers market.\u003c/p>\n\u003cp data-start=\"1108\" data-end=\"1147\">\u003cstrong data-start=\"1108\" data-end=\"1128\">Lorraine Walker:\u003c/strong> So, yeah, we do.\u003c/p>\n\u003cp data-start=\"1149\" data-end=\"1176\">We’re growing year-round.\u003c/p>\n\u003cp data-start=\"1178\" data-end=\"1248\">We have actually never missed a market ever since the market opened.\u003c/p>\n\u003cp data-start=\"1250\" data-end=\"1285\">\u003cstrong data-start=\"1250\" data-end=\"1271\">Cecilia Phillips:\u003c/strong> Since 1993?\u003c/p>\n\u003cp data-start=\"1287\" data-end=\"1314\">\u003cstrong data-start=\"1287\" data-end=\"1307\">Lorraine Walker:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"1316\" data-end=\"1372\">Aedan Fermented Foods is one of my favorite vendors.\u003c/p>\n\u003cp data-start=\"1374\" data-end=\"1414\">Right now, they’re getting our daikon.\u003c/p>\n\u003cp data-start=\"1416\" data-end=\"1505\">This is a traditional Korean daikon called Alpine, and it has kind of a sweet flavor.\u003c/p>\n\u003cp data-start=\"1507\" data-end=\"1573\">\u003cstrong data-start=\"1507\" data-end=\"1528\">Cecilia Phillips:\u003c/strong> Which must make for a really great pickle.\u003c/p>\n\u003cp data-start=\"1575\" data-end=\"1606\">\u003cstrong data-start=\"1575\" data-end=\"1592\">Mariko Grady:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1608\" data-end=\"1753\">Fermentation is kind of Japanese wisdom, so I want to spread this Bay Area, this knowledge, and then I want to have community to more health.\u003c/p>\n\u003cp data-start=\"1755\" data-end=\"1815\">This one—pickles cup—and the four kinds of pickles inside.\u003c/p>\n\u003cp data-start=\"1817\" data-end=\"1882\">\u003cstrong data-start=\"1817\" data-end=\"1838\">Cecilia Phillips:\u003c/strong> So you have daikon, cucumber, and celery.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"1917\">\u003cstrong data-start=\"1884\" data-end=\"1901\">Mariko Grady:\u003c/strong> And my lemon.\u003c/p>\n\u003cp data-start=\"1919\" data-end=\"1986\">\u003cstrong data-start=\"1919\" data-end=\"1940\">Cecilia Phillips:\u003c/strong> I can feel the healing happening right now.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2004\">I can feel it.\u003c/p>\n\u003cp data-start=\"2006\" data-end=\"2044\">\u003cstrong data-start=\"2006\" data-end=\"2023\">Mariko Grady:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2068\">\u003cstrong data-start=\"2046\" data-end=\"2054\">All:\u003c/strong> Mangosay!\u003c/p>\n\u003cp data-start=\"2070\" data-end=\"2179\">\u003cstrong data-start=\"2070\" data-end=\"2087\">Sierra Young:\u003c/strong> Here at Mangosay, we specialize in everything mango and in everything being dairy-free.\u003c/p>\n\u003cp data-start=\"2181\" data-end=\"2219\">\u003cstrong data-start=\"2181\" data-end=\"2191\">Woman:\u003c/strong> Get your guys some mango.\u003c/p>\n\u003cp data-start=\"2221\" data-end=\"2387\">\u003cstrong data-start=\"2221\" data-end=\"2238\">Sierra Young:\u003c/strong> Besides being fun, we also want to be healthy and be able to attract people who are looking for something that’s just light but still really good.\u003c/p>\n\u003cp data-start=\"2389\" data-end=\"2473\">So the Mango Noodles is basically just raw mango that we shred into noodle form.\u003c/p>\n\u003cp data-start=\"2475\" data-end=\"2675\">We add fresh lime juice, hot sauce, coconut milk, chili pepper, black pepper, Tajín, and we mix it all together, and it just comes out to a really savory South American dish that many people love.\u003c/p>\n\u003cp data-start=\"2677\" data-end=\"2713\">\u003cstrong data-start=\"2677\" data-end=\"2698\">Cecilia Phillips:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp data-start=\"2715\" data-end=\"2759\">\u003cstrong data-start=\"2715\" data-end=\"2732\">Sierra Young:\u003c/strong> Yeah, you’re doing good.\u003c/p>\n\u003cp data-start=\"2761\" data-end=\"2809\">\u003cstrong data-start=\"2761\" data-end=\"2782\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"2811\" data-end=\"2826\">It’s so good.\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"2856\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Sierra Young:\u003c/strong> Awesome.\u003c/p>\n\u003cp data-start=\"2858\" data-end=\"2898\">\u003cstrong data-start=\"2858\" data-end=\"2879\">Cecilia Phillips:\u003c/strong> The spice. Whew!\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2942\">I’m going to need to try this, actually.\u003c/p>\n\u003cp data-start=\"2944\" data-end=\"3014\">\u003cstrong data-start=\"2944\" data-end=\"2961\">Sierra Young:\u003c/strong> Yep. That’s right. Kind of wash it down with that.\u003c/p>\n\u003cp data-start=\"3016\" data-end=\"3165\">\u003cstrong data-start=\"3016\" data-end=\"3035\">Jennifer Huang:\u003c/strong> The name of the business is Nusa, and Nusa in Javanese means island, because Indonesia is made up of over 17,000 islands.\u003c/p>\n\u003cp data-start=\"3167\" data-end=\"3241\">\u003cstrong data-start=\"3167\" data-end=\"3188\">Cecilia Phillips:\u003c/strong> So with 17,000 islands, you like to do things big.\u003c/p>\n\u003cp data-start=\"3243\" data-end=\"3278\">So you have a 1,000-layer cake?\u003c/p>\n\u003cp data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3299\">Jennifer Huang:\u003c/strong> Exactly.\u003c/p>\n\u003cp data-start=\"3312\" data-end=\"3330\">\u003cstrong data-start=\"3312\" data-end=\"3328\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3332\" data-end=\"3379\">\u003cstrong data-start=\"3332\" data-end=\"3353\">Cecilia Phillips:\u003c/strong> Do people just bite it?\u003c/p>\n\u003cp data-start=\"3381\" data-end=\"3418\">\u003cstrong data-start=\"3381\" data-end=\"3400\">Jennifer Huang:\u003c/strong> Most people do.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3464\">\u003cstrong data-start=\"3420\" data-end=\"3441\">Cecilia Phillips:\u003c/strong> Alright, here we go.\u003c/p>\n\u003cp data-start=\"3466\" data-end=\"3481\">1,000 layers.\u003c/p>\n\u003cp data-start=\"3483\" data-end=\"3567\">\u003cstrong data-start=\"3483\" data-end=\"3502\">Jennifer Huang:\u003c/strong> And then you can feel the buttery, and the egg—it’s very eggy.\u003c/p>\n\u003cp data-start=\"3569\" data-end=\"3631\">\u003cstrong data-start=\"3569\" data-end=\"3590\">Cecilia Phillips:\u003c/strong> There’s definitely 1,000 eggs in here.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3655\">It’s not very sweet.\u003c/p>\n\u003cp data-start=\"3657\" data-end=\"3682\">\u003cstrong data-start=\"3657\" data-end=\"3676\">Jennifer Huang:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"3684\" data-end=\"3724\">\u003cstrong data-start=\"3684\" data-end=\"3705\">Cecilia Phillips:\u003c/strong> It’s the spices.\u003c/p>\n\u003cp data-start=\"3726\" data-end=\"3753\">\u003cstrong data-start=\"3726\" data-end=\"3745\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3755\" data-end=\"3792\">\u003cstrong data-start=\"3755\" data-end=\"3776\">Cecilia Phillips:\u003c/strong> It’s so good.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3831\">\u003cstrong data-start=\"3794\" data-end=\"3804\">Woman:\u003c/strong> Ooh, I really like that.\u003c/p>\n\u003cp data-start=\"3833\" data-end=\"3956\">\u003cstrong data-start=\"3833\" data-end=\"3854\">Cecilia Phillips:\u003c/strong> Chef Sarah Germany, I heard that you have some of the best hot sauces here at the farmers market.\u003c/p>\n\u003cp data-start=\"3958\" data-end=\"4068\">\u003cstrong data-start=\"3958\" data-end=\"3976\">Sarah Germany:\u003c/strong> Our goal is not only to make delicious flavors but to do what we can for the environment.\u003c/p>\n\u003cp data-start=\"4070\" data-end=\"4151\">This is our first no-added-sugar barbecue sauce with a matching beet kraut.\u003c/p>\n\u003cp data-start=\"4153\" data-end=\"4243\">\u003cstrong data-start=\"4153\" data-end=\"4174\">Cecilia Phillips:\u003c/strong> So you’ve taken every part of the beet here to make both of these.\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4284\">\u003cstrong data-start=\"4245\" data-end=\"4263\">Sarah Germany:\u003c/strong> Every single part.\u003c/p>\n\u003cp data-start=\"4286\" data-end=\"4323\">There’s zero waste on this sauce.\u003c/p>\n\u003cp data-start=\"4325\" data-end=\"4359\">\u003cstrong data-start=\"4325\" data-end=\"4346\">Cecilia Phillips:\u003c/strong> Mmm. Okay.\u003c/p>\n\u003cp data-start=\"4361\" data-end=\"4388\">That sauce is phenomenal.\u003c/p>\n\u003cp data-start=\"4390\" data-end=\"4412\">Let’s try the kraut.\u003c/p>\n\u003cp data-start=\"4414\" data-end=\"4457\">\u003cstrong data-start=\"4414\" data-end=\"4432\">Sarah Germany:\u003c/strong> Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4459\" data-end=\"4483\">Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4485\" data-end=\"4508\">We can feel the beet.\u003c/p>\n\u003cp data-start=\"4510\" data-end=\"4534\">You can feel the beat.\u003c/p>\n\u003cp data-start=\"4536\" data-end=\"4546\">Come on.\u003c/p>\n\u003cp data-start=\"4548\" data-end=\"4564\">Feel the beet.\u003c/p>\n\u003cp data-start=\"4566\" data-end=\"4620\">\u003cstrong data-start=\"4566\" data-end=\"4587\">Cecilia Phillips:\u003c/strong> ♪ Can you feel the beet… ♪\u003c/p>\n\u003cp data-start=\"4654\" data-end=\"4732\">\u003cstrong data-start=\"4654\" data-end=\"4673\">Leslie Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show:\u003c/p>\n\u003cp data-start=\"4734\" data-end=\"4857\">\u003cstrong data-start=\"4734\" data-end=\"4755\">Monicamary Falcon\u003c/strong>, who has a hard time sharing the Smoked Fish Board at Grossman’s Noshery & Bar in Santa Rosa.\u003c/p>\n\u003cp data-start=\"4859\" data-end=\"4947\">\u003cstrong data-start=\"4859\" data-end=\"4875\">Rob Pattison\u003c/strong>, who savors the Short Ribs at Crescent Bistro in Pleasant Hill.\u003c/p>\n\u003cp data-start=\"4949\" data-end=\"5040\">And \u003cstrong data-start=\"4953\" data-end=\"4968\">Mike Nguyen\u003c/strong>, who’s obsessed with the Oxtails at Jackie’s Place in San Jose.\u003c/p>\n\u003cp data-start=\"5042\" data-end=\"5161\">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 data-start=\"5163\" data-end=\"5211\">I’m \u003cstrong data-start=\"5167\" data-end=\"5185\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"5213\" data-end=\"5241\">Alright, cheers, everyone.\u003c/p>\n\u003cp data-start=\"5243\" data-end=\"5275\">\u003cstrong data-start=\"5243\" data-end=\"5265\">Monicamary Falcon:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5277\" data-end=\"5304\">\u003cstrong data-start=\"5277\" data-end=\"5294\">Rob Pattison:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5306\" data-end=\"5343\">\u003cstrong data-start=\"5306\" data-end=\"5325\">Leslie Sbrocco:\u003c/strong> Cheers. Cheers.\u003c/p>\n\u003cp data-start=\"5345\" data-end=\"5399\">\u003cstrong data-start=\"5345\" data-end=\"5397\">[Indistinct conversation, Rob Pattison chuckles]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5436\" data-end=\"5484\">\u003cstrong data-start=\"5436\" data-end=\"5457\">Cecilia Phillips:\u003c/strong> So is it 1,000 layers?\u003c/p>\n\u003cp data-start=\"5486\" data-end=\"5526\">\u003cstrong data-start=\"5486\" data-end=\"5505\">Jennifer Huang:\u003c/strong> It’s figuratively.\u003c/p>\n\u003cp data-start=\"5528\" data-end=\"5546\">\u003cstrong data-start=\"5528\" data-end=\"5544\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5548\" data-end=\"5664\">Yeah. Yeah, like, the amount of work that, you know, you stand in front of the—it felt like it was 1,000 layers.\u003c/p>\n\u003cp data-start=\"5666\" data-end=\"5684\">\u003cstrong data-start=\"5666\" data-end=\"5682\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5686\" data-end=\"5743\">\u003cstrong data-start=\"5686\" data-end=\"5707\">Cecilia Phillips:\u003c/strong> That’s where the name comes from.\u003c/p>\n\u003cp data-start=\"5745\" data-end=\"5772\">\u003cstrong data-start=\"5745\" data-end=\"5764\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"5774\" data-end=\"5815\">\u003cstrong data-start=\"5774\" data-end=\"5795\">Cecilia Phillips:\u003c/strong> Yeah, okay, okay.\u003c/p>\n\u003cp data-start=\"5817\" data-end=\"5924\">\u003cstrong data-start=\"5817\" data-end=\"5835\">Sarah Germany:\u003c/strong> We took onions and tomatoes and apples and beets and slow-roasted them for 60 hours.\u003c/p>\n\u003cp data-start=\"5926\" data-end=\"5967\">\u003cstrong data-start=\"5926\" data-end=\"5947\">Cecilia Phillips:\u003c/strong> Did you say 60?\u003c/p>\n\u003cp data-start=\"5969\" data-end=\"6007\">\u003cstrong data-start=\"5969\" data-end=\"5987\">Sarah Germany:\u003c/strong> 60. 60 hours.\u003c/p>\n\u003cp data-start=\"6009\" data-end=\"6018\">I know.\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=\"6020\" data-end=\"6088\">I had to stay awake because we didn’t want to burn down the house.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23361/check-please-bay-area-reviews-grossmans-noshery-bar-jackies-place-crescent-bistro",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3760",
"checkplease_250",
"checkplease_9105",
"checkplease_3750",
"checkplease_2876",
"checkplease_3740",
"checkplease_3730",
"checkplease_3731",
"checkplease_9403",
"checkplease_3742",
"checkplease_3472",
"checkplease_3741",
"checkplease_8597",
"checkplease_10",
"checkplease_3739",
"checkplease_3729",
"checkplease_8964",
"checkplease_8114",
"checkplease_9307",
"checkplease_3934",
"checkplease_91",
"checkplease_8175"
],
"featImg": "checkplease_23369",
"label": "checkplease_9339"
},
"checkplease_23352": {
"type": "posts",
"id": "checkplease_23352",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23352",
"score": null,
"sort": [
1738898713000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-fikscue-the-pawnshop-apple-fritter",
"title": "Check, Please! Bay Area reviews: Fikscue, The Pawnshop, Apple Fritter",
"publishDate": 1738898713,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Fikscue, The Pawnshop, Apple Fritter | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 13, airs Thursday, February 6, 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 a new \u003cem>Check, Please! Bay Area\u003c/em>: This week’s episode begins in Alameda, where \u003cstrong>Fikscue\u003c/strong> blends traditional Indonesian flavors with Texas barbecue. From the smoky richness of brisket and dino ribs to vibrant dishes like their rendang and nasi goreng, this East Bay spot takes the soulful art of barbecue to a new level. Next, at \u003cstrong>The Pawnshop\u003c/strong> in San Francisco, a true hidden gem delights with its unique and eclectic dining experience. True to its name, guests must provide a trinket as an entry fee before enjoying tapas including jamón serrano, tortilla española, and gambas al ajillo, followed by sweet and crispy churros. Finally, \u003cstrong>Apple Fritter\u003c/strong> in San Mateo is a haven for breakfast lovers, featuring playful takes on morning classics, including donut burgers, Nutella-stuffed French toast, and ube cake donuts.\u003c/p>\n\u003cfigure id=\"attachment_23355\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23355 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Adam Risman, Noelani Meteyry and Amaal Greenwood-Goodwin from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.fikscue.com/\">\u003cstrong>Fikscue\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://thepawnshopsf.com/\">\u003cstrong>The Pawnshop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.applefrittereatery.com/\">\u003cstrong>Apple Fritter\u003c/strong> (San Mateo)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Indonesian barbecue heaven in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> The dino ribs are insane.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Come on in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A one-of-a-kind tapas bar in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Salt pops—boom, boom, boom—from the salmon roe.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And decadent brunch delights in San Mateo.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I gotta come back next time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>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.\u003c/p>\n\u003cp>Joining me at the \u003cem>Check, Please!\u003c/em> table today are Marketing Director \u003cstrong>Adam Risman\u003c/strong>, Mental-Health Wellness Director \u003cstrong>Amaal Greenwood-Goodwin\u003c/strong>, and Analyst \u003cstrong>Noelani Meteyry\u003c/strong>.\u003c/p>\n\u003cp>Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Adam grew up in Texas, so when it comes to barbecue, he’s got some pretty strong opinions. Lately, he’s been raving about an Indonesian barbecue spot he claims has the best smoked meats west of the Panhandle. Located in Alameda, it’s \u003cstrong>Fikscue Craft BBQ\u003c/strong>.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Fikscue Craft BBQ is an amazing experience of Texas craft barbecue along with Indonesian dishes. So our smoked brisket right here, your Nasi Goreng, your Rendang Plate. And it’s halal.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Reka’s always been cooking at home. And then one day we had an argument—she didn’t want to cook. So I figured, let me learn how to cook myself in the backyard.\u003c/p>\n\u003cp>Just one more of the beef back.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> I was actually really shocked because he’s never in the kitchen with me, and all of a sudden he started doing gyros, rotisserie chicken, you name it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Yeah, I was on a mission to prove her wrong. I would practice on cooking brisket and there were a lot of leftovers.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> That’s when she comes in and says, “Let me redo this into an Indonesian dish.” That’s how it all started, basically.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> With Texas barbecue, time and patience, I would say, is the key. Brisket is kind of delicate. If it’s a little under, it’s going to be a little tough. If it’s a little over, it could be a little mushy. That balance in between is what we’re looking for.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> We call it the jiggle.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> [Laughs] Yeah.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It looks amazing. I need two people to carry it.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> My recipes came from my mom, but of course I made it my own. [Laughs] One of our most popular dishes is the Rendang plate. It has over 20 different spices. It takes three days to cook it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> There’s going to be a line just like a traditional Texas barbecue spot.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Welcome, welcome. Normally, people start coming, like, before we open at 12:00—11:30 or whatnot, then became 11:00, became 10:30, became 10:00. I think the record holder now is 9:00.\u003c/p>\n\u003cp>Welcome, this is our smoked brisket.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> When you’re in line, you’re waiting for that door to open. I see people mingle, make new friends, and that’s what we love to see.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> I see you got a little bit of everything. I want them to be satisfied that the line is worth waiting. That’s our goal.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Awesome.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> No, thank you. Enjoy.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Adam, from Texas, you’ve got some pretty high standards, I think, for barbecue, huh?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> There’s a lot of good barbecue out here in the Bay. And there’s a gap from really good to really, really great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You found the really, really great.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Found the really, really great with something that also sets it apart with the Indonesian side of the house as well.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What do you order when you go get your barbecue?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Too much food. [Laughter] Brisket is always the standard at a barbecue place, and part of the reason why the line exists is everything is sliced by hand by Fik when you get to the counter.\u003c/p>\n\u003cp>And when you are ordering your brisket, you get a chance to sort of say like, “Hey, I really like the lean slices of meat. I like the fattier cuts. I’d like some burnt ends if you have them,” at the right time when they pull out that fresh slab.\u003c/p>\n\u003cp>I always go with the fatty cut myself. It cuts with the fork, gets nice and moist, and that’s just all that rendered fat where all the flavor comes from. So do they have great barbecue sauce? Yes. Do you need it? I don’t think so.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Hang on. I’m going to see if we have some dissension or agreement over here. What about you, Noelani?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I totally agree about the brisket, but I did have to go with the sauce. I really love the orange sauce that they gave, but I also was a big fan of the jalapeño-cheddar sausage. There was like real cheese that oozed out of it. And again, with the orange sauce is the way to go.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is the way to go. Amaal, what do you think?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. No, I was really impressed with the service—they got it down to a tee. When you get your order, they prepare it perfectly. They know what to do. The dino ribs are insane.\u003c/p>\n\u003cp>I got, like, a smaller dino rib. It was still over a pound on the scale.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It’s per pound, and you have to get minimum one. So, like, that might be the maximum you need because they are huge, but that meat just falls off the bones, super tender.\u003c/p>\n\u003cp>I agree with Adam that you don’t need sauce, but the sauce is super delicious. It’s got the nice Indonesian spices in the barbecue sauce. If they bottled that barbecue sauce, I would get it for sure.\u003c/p>\n\u003cp>So it just all goes super well together.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I missed out on the dino rib. I guess they sold out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But I did want to try it because it really looked like a dinosaur’s ribs. They were huge. I saw a whole family just sharing one. I’m like, “Okay, I gotta come back next time.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib! [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So the brisket I got, I did get on the Rendang plate, which comes with some crispy rice crackers and other sides and a fried egg, like a combination of textures and flavors that all goes super well together.\u003c/p>\n\u003cp>And so that one came with a little green sambal sauce. That’s what I dipped my brisket in. I thought that combination of the brisket with the sambal was really good, so smart.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I love that Rendang plate. To me, that’s kind of where the Indonesian and barbecue sides really come together, because Rendang is typically like maybe a chuck roast, right? Something that cooks very slowly, shreds apart, and it takes days to make this curry that this meat is cooked in.\u003c/p>\n\u003cp>But it’s the chopped, smoked brisket that’s in there instead. So it adds that extra level of smokiness into the earthy Rendang curry.\u003c/p>\n\u003cp>And then what did you think of that curried kale that comes on the side? Because I love that.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. That was super good. Lots of flavor. It’s such a good texture for kale because kale can be kind of tough. But the kale curry was super tender, easy to chew, and enjoy all the flavors.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I also had the chicken, which was the thigh and the leg, which of course is the best part.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> It was really good with a crispy skin with pepper, and I’m a huge pepper fan.\u003c/p>\n\u003cp>And the coleslaw, I’m not usually a fan of coleslaw or peanut sauce, which is in it, but this worked. The peanut flavor was not overpowering. It was really subtle, and they had these little crunchy things in it. So the texture paired really well with the chicken.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A good counterpoint.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So on the Indonesian side, the Batagor is a favorite for my family when we go. That’s these fried vegetarian dumplings that are tossed in this rich, spicy peanut sauce, the same sauce they use on the slaw.\u003c/p>\n\u003cp>The dumplings are delicious themselves, but that sauce—like whatever we can find that we still have on our plate, we’re using to get the rest of that peanut sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What else should they get?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did anyone have the Nasi Goreng, the fried rice?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So that is my favorite go-to side. It’s got these little bits of corned beef in there that give it a little like fermented funkiness. There’s egg in there, fresh vegetables. I have to get that every single time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, did you have anything to drink alongside that to wash that down?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> When I went, it happened to be Indonesian Independence Day. And so they had a Rose soda, which was really interesting. I liked it because it was pink. And I happened to be wearing pink, so it matched my outfit.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Of course.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But it was a really unique flavor, and it was refreshing.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So it is right next door to a brewery. Convenient, you can bring the food inside, and then a nice IPA pairs really well with barbecue.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right, so you can take it over there and go sit down.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Exactly, yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Any dessert or dessert drinks?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did I have room for dessert? Absolutely not. Did I still order banana pudding? Yes, it was worth it. [Laughter]\u003c/p>\n\u003cp>That sort of smooth texture from the banana pudding was a really nice kind of change of pace from the meatiness of barbecue. There were fresh slices of banana in it and that one sort of classic vanilla wafer on top, a little bit of crumbled wafer as well.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I did have a kind of dessert-like drink called a Cendol, which had pandan flavors and coconut milk and tapioca things you could chew on that had good texture and were also sweet. And so I think it was a great dessert, and I really enjoyed it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home and my mom could try it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home, and my mom could try it.\u003c/p>\n\u003cp>And similarly, she lived in Texas, too, and she thought it was as good as brisket in Texas that she’s had. So it definitely reaches the bar.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you definitely have to be there early, though. Like, I was there on a Saturday at 1:30, and things were selling out.\u003c/p>\n\u003cp>So it’s no joke that they say line up early if you want all your pickings because they sell out fast.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, if you would like to try Fikscue Craft BBQ, it’s located on Park Street in Alameda, and the average tab per person without drinks is around $55.\u003c/p>\n\u003cp>Step inside the pawnshop facade of Noelani’s restaurant, and you’d think you’re in the wrong place.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, gorgeouses.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Once you’re through the hidden door, though, you’ll find the speakeasy vibe, art deco bar, and the creative Spanish-inspired bites all set the stage for a memorable night out.\u003c/p>\n\u003cp>Located in San Francisco’s SoMa neighborhood, it’s The Pawnshop.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The Pawnshop is an experiential speakeasy. Once you walk through these doors, it’s like you’re on a different planet.\u003c/p>\n\u003cp>[applause]\u003c/p>\n\u003cp>We are located on the corner of Sixth and Mission. It was a pawnshop for 40 years. It was called Money Loaned.\u003c/p>\n\u003cp>We still have the sign up above.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hello, gorgeous. Welcome. Let’s see what you got.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So when you come to The Pawnshop, you have to bring either a tchotchke or a family heirloom if you want to.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> A rubber chicken?! How did you know I needed a new one in my life? I love it.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> A joke, a dance—bring something to the Pawnmaster. Because if you don’t do that, you’re going to be in a lot of trouble.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Used chapstick? [Laughter]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The craziest thing we’ve ever been given was when somebody brought in a kitchen sink.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>We were like, “Really? Everything and the kitchen sink?”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> If I push a few buttons, do a little this, a little of that, it should be ready to go.\u003c/p>\n\u003cp>Come on in.\u003c/p>\n\u003cp>[door clicks]\u003c/p>\n\u003cp>Welcome to The Pawnshop.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> I come from a French background. And us from the south of France, we used to go to Barcelona for the night just to go party and have a good time.\u003c/p>\n\u003cp>And when we built this space, the way we wanted to do it is the communal eating.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It’s really good.\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> And how we do that back in Spain, it’s loud. There’s joy.\u003c/p>\n\u003cp>[cheering]\u003c/p>\n\u003cp>The food that we have here, we chose to have tapas, the small plates meant to be shared.\u003c/p>\n\u003cp>We took all the stars from the Catalan and the Spanish culture.\u003c/p>\n\u003cp>Tomato, olive oil, just a little garlic. Whoa!\u003c/p>\n\u003cp>So the classic Pan con Tomate.\u003c/p>\n\u003cp>[griddle sizzling]\u003c/p>\n\u003cp>The octopus, Pulpo a la Plancha.\u003c/p>\n\u003cp>The Gambas al Ajillo, which is also exceptionally classic.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One thing that’s great about Pawnshop is that we’re open until 11:00 p.m. on Fridays and Saturdays, and there’s not a lot of restaurants in San Francisco that are staying open that late.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>In The Pawnshop, too, there’s a lot of little Easter eggs and things that are super fun.\u003c/p>\n\u003cp>So there’s a mirror over there where you can watch your friends come in.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> There’s a karaoke room. There are secret passageways. It’ll take you to a different spot.\u003c/p>\n\u003cp>And away they go.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>There are performances that will happen when you’re least expecting it.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> We put sun in their life. We put a smile on their face.\u003c/p>\n\u003cp>We’re on stage when we’re here.\u003c/p>\n\u003cp>And I see the light on their face. I’m like, I get the shiver right now.\u003c/p>\n\u003cp>I’m like, “Yes, we did it.”\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>[glass clinking]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Noelani, how did you find the secret door?\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I found it by accident, to be honest.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you walk up to the door.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Take us through it.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So you walk up through the door, you’re first confused because you’re like, “Wait, this is a pawnshop.”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, everybody.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> You’re not thinking that it’s a restaurant.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I got there early. So I was there before the restaurant was open.\u003c/p>\n\u003cp>I’m just, like, hanging out on Mission in front of this store. I’m like, “Am I in the right place? Am I even going to have dinner tonight?” [Laughs]\u003c/p>\n\u003cp>But that’s kind of the fun of it. Is not even telling someone the name of the restaurant. It’s just giving them an address, and then they’re kind of confused.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I found the Pawnmaster to basically be a method actor. You don’t know what questions you’re going to be asked. Is this a 10-second exchange, or am I going to have to navigate 5 minutes of conversation? It’s a little tricky to get in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What do you go for?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay, so it’s tapas style. I really like the Gambas al Ajillo, garlic shrimp. The shrimp is in garlic and butter. You can’t go wrong with that. And on top of it, they give you bread.\u003c/p>\n\u003cp>So the minute the shrimp are gone, everyone’s fighting for the bread to dip it in the sauce.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I’m glad you mentioned that shrimp. That was, to me, the most standout dish. It’s these delicately poached shrimp in this sherry vinegar broth. And then they have these thinly mandoline-sliced garlic chips floating around in the broth. And I didn’t discover those right away. And then as soon as I did, I was just spooning that over the top of the shrimp.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Also, another favorite is the Patatas Bravas. Can’t go wrong with crispy potatoes and sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What about you, Amaal?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I was really excited for the Pulpo a la Plancha because I love octopus. That was grilled to perfection and had a nice pickled veg and a squid ink aioli. That all went really well together.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And it’s fun doing tapas style in an atmosphere like this certainly.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, it’s fun to have so much on your table. Gets to be a little bit overwhelming if you overdo it like we maybe did. But I really loved the Tortilla Española. It was the classic egg omelet, although it was really elevated from there.\u003c/p>\n\u003cp>It had this spoon of crème fraîche on top, and then a really generous portion of salmon roe sprinkled on top, as well as these crunchy potato chips.\u003c/p>\n\u003cp>So texturally, you had this soft egg, the sourness of the crème fraîche, and then these salt pops—boom, boom, boom—from the salmon roe. It was really nice.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what did you drink with it?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had some very good wine. I was impressed by the amount of options they had by the glass. Some more choices than you typically have. And I wanted to go with the Tempranillo because we’re in a tapas restaurant.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in Spain.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did have the Seasonal Sangria, which had little apple cubes and sliced-up citrus in it and had a hint of clove.\u003c/p>\n\u003cp>So it’s really nice—seasonal, fruity, slightly spicy with the clove.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And sangria goes with every dish on the table.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I also wanted to mention the Vegan Chicharrón. They’re huge, but they’re like wafer-thin, and they’re salty and crispy and sweet and almost better than regular chicharrones.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> And I also had the duck pâté, and that comes with some cherries and some herbs. Also, the little toasts—you can make a little bite with the pâté and the cherries and herbs. That’s just a perfectly composed little bite that you make yourself.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So a must-get dish is the hanger steak. It comes with potatoes and mushrooms. First of all, the steak is cooked to perfection. Seasoned well, it’s juicy, tender. The mushrooms are a beautiful accompaniment. And then the potatoes—the skin is crispy but still juicy on the inside. You just can’t go wrong with steak and potatoes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about dessert?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I have to get the churros every time. So I went there for a birthday. And it’s fun because when they brought out the churros, they sang Happy Birthday and had a little candle. But what I really like about the churros is that they’re super light.\u003c/p>\n\u003cp>So even if you’re full, you’re like, “Well, I’ll have one just to, you know, have in my dessert stomach,” and then you can dip it in the chocolate sauce and it’s just really good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did also have the churros, but I had the cheese dessert, which is a triple cream—kind of like a Brie, but it’s got a bloomy rind. And then it’s also served with these fancy cherries and a honeycomb. I was surprised how much I loved this cheese because it was a little funky.\u003c/p>\n\u003cp>And I don’t always like funky cheeses, but it’s also with a little toast with cheese, the cherries, and the honeycomb. And it was just so good. Like, cheese for dessert is just fantastic. I had—I had dreams about that cheese that night.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll have to try that next time. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So do you think this is a good bang for the buck?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Totally. You leave there happy. And you leave there wanting to talk about it with your friends.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, I’d say the same. Just remember, you can always order more. So maybe don’t do what we did and order everything at once. And from there, you’ll leave in a good spot.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you get your pawn item back on the way out?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I didn’t get my pawn item back, but when I pawned my item, he gave me a different item back. I got this little robot with little guns.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah! There you go!\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Where’s my robot?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughing] I love it.\u003c/p>\n\u003cp>Well, if you would like to try The Pawnshop, it’s located on Mission Street in San Francisco, and the average tab per person without drinks is around $40.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Amaal rounds out our show with yet another hidden gem.\u003c/p>\n\u003cp>It’s a quirky little café housed in a former Taco Bell where decadent doughnuts, killer breakfast sandos, and creamy milkshakes are the stuff of Amaal’s comfort food dreams.\u003c/p>\n\u003cp>Located in San Mateo, it’s Apple Fritter.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Apple Fritter is a homey place where you can bring your family, your friends, your kids.\u003c/p>\n\u003cp>It’s a great place for everybody.\u003c/p>\n\u003cp>Hi. How are you guys?\u003c/p>\n\u003cp>I grew up doing doughnuts my whole life. My parents fled a war in Cambodia. They came to this country to start a new life. They had friends that had sponsored them and helped them create a doughnut business.\u003c/p>\n\u003cp>A lot of times my parents would bring me to the shop.\u003c/p>\n\u003cp>I’d sneak myself into the doughnut counter, steal an apple fritter, [laughs] and then take a huge bite before they found out.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The restaurant used to be an old Taco Bell, and growing up, I used to come here all the time, and I actually thought, “Oh, maybe I’ll open up this place and eventually convert it into maybe a breakfast place.”\u003c/p>\n\u003cp>The inspiration for the decorations really came from who I am. I like strange, unique kind of things. I like having fun.\u003c/p>\n\u003cp>We actually make all of our doughnuts in-house. People don’t realize a lot of the times we have more than just an apple fritter. So we have like chocolate doughnuts, ube, red velvet, almond pistachio—\u003c/p>\n\u003cp>Even plain old-fashioned is really, surprisingly, good. [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The Breakfast Luther—it came from this cartoon. I thought it was the funniest thing ever, and they incorporated a doughnut burger.\u003c/p>\n\u003cp>\u003cstrong>Robert:\u003c/strong> The Luther!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I decided to actually create it, and eventually it became a hit.\u003c/p>\n\u003cp>Fruity Pebbles!\u003c/p>\n\u003cp>As a child, I loved Fruity Pebbles, and one of my favorite creations was probably adding it to the milkshakes because, uh, why not? [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Patron:\u003c/strong> This is really good.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I really love what I do.\u003c/p>\n\u003cp>I come to work, and it doesn’t feel like work.\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> It’s one of the greatest feelings when people come to your restaurant, bring their friends in, and just have a good time.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Amaal, do you like breakfast?\u003c/p>\n\u003cp>Are you a breakfast-every-day kind of person?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I love getting a really full, big breakfast—it’s always the best.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And this place has it all, doesn’t it?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It does. My favorite dish is the Luther Breakfast Burger. It’s a burger on a doughnut with a fried egg—fried perfectly. When you bite into it, the yolk oozes out of the top of the doughnut onto the plate.\u003c/p>\n\u003cp>You can dip your hash browns in the egg—it’s so good.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I was scared to order that.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>Just because I’m like, “Doughnut, burger—heart attack?”\u003c/p>\n\u003cp>Um, no, but I’m so glad that I did because it ended up being my favorite dish that I ordered, and I ended up sharing it. So it wasn’t too much, but it was really good. I never would have thought to do that, but the salty and sweet combination—\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Does the doughnut get soggy?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> They grill the doughnuts.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> No, they grill them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah, okay. There you go.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> They grill it, so it held together really well.\u003c/p>\n\u003cp>And just the flavors were really, really good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What did you have, Adam?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So I got cold feet on the doughnut sandwich.\u003c/p>\n\u003cp>But the reason for that, which I think is very valid, is right before you get to the register where you order, there is essentially a wall of doughnuts.\u003c/p>\n\u003cp>And there are just so many amazing doughnut options.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Did you get the apple fritter?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the blueberry fritter.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was large enough for four of us to share. Everyone can kind of pull apart their individual piece. And it had that thick glaze that kind of cracks just the way you want it, but then the inside of the fritter was super cakey and soft.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you can’t leave there without getting an apple fritter. They do sell out. So hopefully you can get one while you’re there. But if you’re there, definitely get an apple fritter.\u003c/p>\n\u003cp>I’m also—I’m a scramble girly. So I had to get the chicken apple sausage scramble. And usually when you go to places, it’s like maybe a couple of pieces.\u003c/p>\n\u003cp>But this was overwhelming with how much sausage they put in, as well as spinach and everything. So the portions are really nice.\u003c/p>\n\u003cp>And we also had sandwiches. The bread that they put with the sandwich is really spectacular.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you get any sandwiches?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Well, yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Or you stuck—okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the Pigs Gone Wild Sandwich.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>And it was really good.\u003c/p>\n\u003cp>It had that toast that you mentioned, and then three pieces of flat-top griddled bacon. There were grilled mushrooms on there, fresh eggs, cheese. And to me, what can make or break a breakfast sandwich is really how hot it is when it gets to the plate.\u003c/p>\n\u003cp>And this came straight off that grill onto our table. And when you bit into it, the crunch from the bacon, the soft eggs, the gooey cheese—\u003c/p>\n\u003cp>Just kind of everything all at once, it was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is that a sandwich you get?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I have not had that sandwich, but I also do get lunch there sometimes. Like, I really like their Rachel. It’s like a Reuben, but with turkey instead of pastrami, and it’s really good. And I get that with their homemade potato chips. I don’t know if you guys got a chance to try the homemade potato chips, but—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman & Noelani Meteyry:\u003c/strong> No.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So yeah, they are really good for lunch, too.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And I hear the milkshakes are something.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> They are. I had the pineapple milkshake. It was tart and sweet and creamy—super delicious. They make all their milkshakes with frozen custard, so they’re super good.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the espresso milkshake, which was really great because I can’t have breakfast without coffee. Good flavor. And I got to split—between a number of people, wasn’t just me—the banana one. Really great fresh banana, nothing artificial tasting in it.\u003c/p>\n\u003cp>It would definitely have passed the old Dairy Queen test where if you flipped it upside down, nothing was coming out, right? But it wasn’t so thick that it was a lot of work to actually enjoy the milkshake.\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Okay, maybe it’s a little too thick.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I’m really dreaming about that pineapple milkshake now, I gotta be honest with you. [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> But they do have a good espresso coffee bar, and I usually get the Vanilla Lavender Latte. It’s not too vanilla-y or too lavender-y, and they’re all made super hot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll say that the Nutella French Toast—that is dessert on a plate because it’s so decadent. And I really liked that they even took the time to cook the bananas, which most places don’t do. But here, it really brought out the flavors. Everyone loves Nutella, so putting that, bananas, powdered sugar on French toast—if you have a sweet tooth, that’s the way to go.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Even if you don’t have a sweet tooth when you walk into this place, you will have one when you walk out.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, for sure.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right?\u003c/p>\n\u003cp>If you lived nearby, you’d be there a lot more, right?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Even if you don’t live nearby.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>It’s a good place, especially after a night of drinking, and you want a good meal to get you up and ready for the weekend—it’s a good place.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s your splurge spot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> You might take the long way to the airport just to circle through there and grab a shake before a flight.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>If you would like to try Apple Fritter, it’s located on Norfolk Street in San Mateo, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp>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 \u003ca href=\"http://kqed.org/checkplease\" target=\"_new\" rel=\"noopener\">kqed.org/checkplease\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs] Mmm!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman,\u003c/strong> who devours the dino beef ribs at Fikscue Craft BBQ in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin,\u003c/strong> lover of the Breakfast Luther Doughnut Sandwich at Apple Fritter in San Mateo.\u003c/p>\n\u003cp>And \u003cstrong>Noelani Meteyry,\u003c/strong> who gave us the inside scoop on The Pawnshop in San Francisco.\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 \u003cstrong>Leslie Sbrocco,\u003c/strong> and I’ll see you then.\u003c/p>\n\u003cp>Cheers!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yay!\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And cheers to you!\u003c/p>\n\u003cp>Did you have fun?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Cheers! Cheers!\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Alright, now let’s see. What did you bring me?\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> You would not believe how much stuff we get.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One time, somebody tried to pawn their child off, but that was just for jokes.\u003c/p>\n\u003cp>One time, somebody tried to pawn their fiancée off. That was for real.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I have a 3-D printed genie bottle.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> I’m going to trade you for—you’re going to get some love in your life.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh, you can never have enough love.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> That’s going to go a long way.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So we’re always getting crazy stuff.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> How’s everyone doing?\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Gorgeous!\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Welcome, welcome, welcome.\u003c/p>\n\u003cp>[Cheers and applause]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Man #3:\u003c/strong> Put it there! We’ll wait for you!\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1739496959,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 344,
"wordCount": 6055
},
"headData": {
"title": "Check, Please! Bay Area reviews: Fikscue, The Pawnshop, Apple Fritter | KQED",
"description": "Bay Area foodies try Indonesian-Texas barbecue in Alameda, quirky Spanish tapas in San Francisco and playful breakfast classics in San Mateo.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area foodies try Indonesian-Texas barbecue in Alameda, quirky Spanish tapas in San Francisco and playful breakfast classics in San Mateo.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Fikscue, The Pawnshop, Apple Fritter",
"datePublished": "2025-02-06T19:25:13-08:00",
"dateModified": "2025-02-13T17:35:59-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"videoEmbed": "https://www.youtube.com/watch?v=YUlSzl0IR_Q",
"sticky": false,
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23352/check-please-bay-area-reviews-fikscue-the-pawnshop-apple-fritter",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 13, airs Thursday, February 6, 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 a new \u003cem>Check, Please! Bay Area\u003c/em>: This week’s episode begins in Alameda, where \u003cstrong>Fikscue\u003c/strong> blends traditional Indonesian flavors with Texas barbecue. From the smoky richness of brisket and dino ribs to vibrant dishes like their rendang and nasi goreng, this East Bay spot takes the soulful art of barbecue to a new level. Next, at \u003cstrong>The Pawnshop\u003c/strong> in San Francisco, a true hidden gem delights with its unique and eclectic dining experience. True to its name, guests must provide a trinket as an entry fee before enjoying tapas including jamón serrano, tortilla española, and gambas al ajillo, followed by sweet and crispy churros. Finally, \u003cstrong>Apple Fritter\u003c/strong> in San Mateo is a haven for breakfast lovers, featuring playful takes on morning classics, including donut burgers, Nutella-stuffed French toast, and ube cake donuts.\u003c/p>\n\u003cfigure id=\"attachment_23355\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23355 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Adam Risman, Noelani Meteyry and Amaal Greenwood-Goodwin from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.fikscue.com/\">\u003cstrong>Fikscue\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://thepawnshopsf.com/\">\u003cstrong>The Pawnshop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.applefrittereatery.com/\">\u003cstrong>Apple Fritter\u003c/strong> (San Mateo)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Indonesian barbecue heaven in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> The dino ribs are insane.\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>Pawnmaster:\u003c/strong> Come on in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A one-of-a-kind tapas bar in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Salt pops—boom, boom, boom—from the salmon roe.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And decadent brunch delights in San Mateo.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I gotta come back next time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>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.\u003c/p>\n\u003cp>Joining me at the \u003cem>Check, Please!\u003c/em> table today are Marketing Director \u003cstrong>Adam Risman\u003c/strong>, Mental-Health Wellness Director \u003cstrong>Amaal Greenwood-Goodwin\u003c/strong>, and Analyst \u003cstrong>Noelani Meteyry\u003c/strong>.\u003c/p>\n\u003cp>Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Adam grew up in Texas, so when it comes to barbecue, he’s got some pretty strong opinions. Lately, he’s been raving about an Indonesian barbecue spot he claims has the best smoked meats west of the Panhandle. Located in Alameda, it’s \u003cstrong>Fikscue Craft BBQ\u003c/strong>.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Fikscue Craft BBQ is an amazing experience of Texas craft barbecue along with Indonesian dishes. So our smoked brisket right here, your Nasi Goreng, your Rendang Plate. And it’s halal.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Reka’s always been cooking at home. And then one day we had an argument—she didn’t want to cook. So I figured, let me learn how to cook myself in the backyard.\u003c/p>\n\u003cp>Just one more of the beef back.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> I was actually really shocked because he’s never in the kitchen with me, and all of a sudden he started doing gyros, rotisserie chicken, you name it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Yeah, I was on a mission to prove her wrong. I would practice on cooking brisket and there were a lot of leftovers.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> That’s when she comes in and says, “Let me redo this into an Indonesian dish.” That’s how it all started, basically.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> With Texas barbecue, time and patience, I would say, is the key. Brisket is kind of delicate. If it’s a little under, it’s going to be a little tough. If it’s a little over, it could be a little mushy. That balance in between is what we’re looking for.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> We call it the jiggle.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> [Laughs] Yeah.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It looks amazing. I need two people to carry it.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> My recipes came from my mom, but of course I made it my own. [Laughs] One of our most popular dishes is the Rendang plate. It has over 20 different spices. It takes three days to cook it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> There’s going to be a line just like a traditional Texas barbecue spot.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Welcome, welcome. Normally, people start coming, like, before we open at 12:00—11:30 or whatnot, then became 11:00, became 10:30, became 10:00. I think the record holder now is 9:00.\u003c/p>\n\u003cp>Welcome, this is our smoked brisket.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> When you’re in line, you’re waiting for that door to open. I see people mingle, make new friends, and that’s what we love to see.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> I see you got a little bit of everything. I want them to be satisfied that the line is worth waiting. That’s our goal.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Awesome.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> No, thank you. Enjoy.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Adam, from Texas, you’ve got some pretty high standards, I think, for barbecue, huh?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> There’s a lot of good barbecue out here in the Bay. And there’s a gap from really good to really, really great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You found the really, really great.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Found the really, really great with something that also sets it apart with the Indonesian side of the house as well.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What do you order when you go get your barbecue?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Too much food. [Laughter] Brisket is always the standard at a barbecue place, and part of the reason why the line exists is everything is sliced by hand by Fik when you get to the counter.\u003c/p>\n\u003cp>And when you are ordering your brisket, you get a chance to sort of say like, “Hey, I really like the lean slices of meat. I like the fattier cuts. I’d like some burnt ends if you have them,” at the right time when they pull out that fresh slab.\u003c/p>\n\u003cp>I always go with the fatty cut myself. It cuts with the fork, gets nice and moist, and that’s just all that rendered fat where all the flavor comes from. So do they have great barbecue sauce? Yes. Do you need it? I don’t think so.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Hang on. I’m going to see if we have some dissension or agreement over here. What about you, Noelani?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I totally agree about the brisket, but I did have to go with the sauce. I really love the orange sauce that they gave, but I also was a big fan of the jalapeño-cheddar sausage. There was like real cheese that oozed out of it. And again, with the orange sauce is the way to go.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is the way to go. Amaal, what do you think?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. No, I was really impressed with the service—they got it down to a tee. When you get your order, they prepare it perfectly. They know what to do. The dino ribs are insane.\u003c/p>\n\u003cp>I got, like, a smaller dino rib. It was still over a pound on the scale.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It’s per pound, and you have to get minimum one. So, like, that might be the maximum you need because they are huge, but that meat just falls off the bones, super tender.\u003c/p>\n\u003cp>I agree with Adam that you don’t need sauce, but the sauce is super delicious. It’s got the nice Indonesian spices in the barbecue sauce. If they bottled that barbecue sauce, I would get it for sure.\u003c/p>\n\u003cp>So it just all goes super well together.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I missed out on the dino rib. I guess they sold out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But I did want to try it because it really looked like a dinosaur’s ribs. They were huge. I saw a whole family just sharing one. I’m like, “Okay, I gotta come back next time.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib! [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So the brisket I got, I did get on the Rendang plate, which comes with some crispy rice crackers and other sides and a fried egg, like a combination of textures and flavors that all goes super well together.\u003c/p>\n\u003cp>And so that one came with a little green sambal sauce. That’s what I dipped my brisket in. I thought that combination of the brisket with the sambal was really good, so smart.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I love that Rendang plate. To me, that’s kind of where the Indonesian and barbecue sides really come together, because Rendang is typically like maybe a chuck roast, right? Something that cooks very slowly, shreds apart, and it takes days to make this curry that this meat is cooked in.\u003c/p>\n\u003cp>But it’s the chopped, smoked brisket that’s in there instead. So it adds that extra level of smokiness into the earthy Rendang curry.\u003c/p>\n\u003cp>And then what did you think of that curried kale that comes on the side? Because I love that.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. That was super good. Lots of flavor. It’s such a good texture for kale because kale can be kind of tough. But the kale curry was super tender, easy to chew, and enjoy all the flavors.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I also had the chicken, which was the thigh and the leg, which of course is the best part.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> It was really good with a crispy skin with pepper, and I’m a huge pepper fan.\u003c/p>\n\u003cp>And the coleslaw, I’m not usually a fan of coleslaw or peanut sauce, which is in it, but this worked. The peanut flavor was not overpowering. It was really subtle, and they had these little crunchy things in it. So the texture paired really well with the chicken.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A good counterpoint.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So on the Indonesian side, the Batagor is a favorite for my family when we go. That’s these fried vegetarian dumplings that are tossed in this rich, spicy peanut sauce, the same sauce they use on the slaw.\u003c/p>\n\u003cp>The dumplings are delicious themselves, but that sauce—like whatever we can find that we still have on our plate, we’re using to get the rest of that peanut sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What else should they get?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did anyone have the Nasi Goreng, the fried rice?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So that is my favorite go-to side. It’s got these little bits of corned beef in there that give it a little like fermented funkiness. There’s egg in there, fresh vegetables. I have to get that every single time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, did you have anything to drink alongside that to wash that down?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> When I went, it happened to be Indonesian Independence Day. And so they had a Rose soda, which was really interesting. I liked it because it was pink. And I happened to be wearing pink, so it matched my outfit.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Of course.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But it was a really unique flavor, and it was refreshing.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So it is right next door to a brewery. Convenient, you can bring the food inside, and then a nice IPA pairs really well with barbecue.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right, so you can take it over there and go sit down.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Exactly, yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Any dessert or dessert drinks?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did I have room for dessert? Absolutely not. Did I still order banana pudding? Yes, it was worth it. [Laughter]\u003c/p>\n\u003cp>That sort of smooth texture from the banana pudding was a really nice kind of change of pace from the meatiness of barbecue. There were fresh slices of banana in it and that one sort of classic vanilla wafer on top, a little bit of crumbled wafer as well.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I did have a kind of dessert-like drink called a Cendol, which had pandan flavors and coconut milk and tapioca things you could chew on that had good texture and were also sweet. And so I think it was a great dessert, and I really enjoyed it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home and my mom could try it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home, and my mom could try it.\u003c/p>\n\u003cp>And similarly, she lived in Texas, too, and she thought it was as good as brisket in Texas that she’s had. So it definitely reaches the bar.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you definitely have to be there early, though. Like, I was there on a Saturday at 1:30, and things were selling out.\u003c/p>\n\u003cp>So it’s no joke that they say line up early if you want all your pickings because they sell out fast.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, if you would like to try Fikscue Craft BBQ, it’s located on Park Street in Alameda, and the average tab per person without drinks is around $55.\u003c/p>\n\u003cp>Step inside the pawnshop facade of Noelani’s restaurant, and you’d think you’re in the wrong place.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, gorgeouses.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Once you’re through the hidden door, though, you’ll find the speakeasy vibe, art deco bar, and the creative Spanish-inspired bites all set the stage for a memorable night out.\u003c/p>\n\u003cp>Located in San Francisco’s SoMa neighborhood, it’s The Pawnshop.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The Pawnshop is an experiential speakeasy. Once you walk through these doors, it’s like you’re on a different planet.\u003c/p>\n\u003cp>[applause]\u003c/p>\n\u003cp>We are located on the corner of Sixth and Mission. It was a pawnshop for 40 years. It was called Money Loaned.\u003c/p>\n\u003cp>We still have the sign up above.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hello, gorgeous. Welcome. Let’s see what you got.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So when you come to The Pawnshop, you have to bring either a tchotchke or a family heirloom if you want to.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> A rubber chicken?! How did you know I needed a new one in my life? I love it.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> A joke, a dance—bring something to the Pawnmaster. Because if you don’t do that, you’re going to be in a lot of trouble.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Used chapstick? [Laughter]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The craziest thing we’ve ever been given was when somebody brought in a kitchen sink.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>We were like, “Really? Everything and the kitchen sink?”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> If I push a few buttons, do a little this, a little of that, it should be ready to go.\u003c/p>\n\u003cp>Come on in.\u003c/p>\n\u003cp>[door clicks]\u003c/p>\n\u003cp>Welcome to The Pawnshop.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> I come from a French background. And us from the south of France, we used to go to Barcelona for the night just to go party and have a good time.\u003c/p>\n\u003cp>And when we built this space, the way we wanted to do it is the communal eating.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It’s really good.\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> And how we do that back in Spain, it’s loud. There’s joy.\u003c/p>\n\u003cp>[cheering]\u003c/p>\n\u003cp>The food that we have here, we chose to have tapas, the small plates meant to be shared.\u003c/p>\n\u003cp>We took all the stars from the Catalan and the Spanish culture.\u003c/p>\n\u003cp>Tomato, olive oil, just a little garlic. Whoa!\u003c/p>\n\u003cp>So the classic Pan con Tomate.\u003c/p>\n\u003cp>[griddle sizzling]\u003c/p>\n\u003cp>The octopus, Pulpo a la Plancha.\u003c/p>\n\u003cp>The Gambas al Ajillo, which is also exceptionally classic.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One thing that’s great about Pawnshop is that we’re open until 11:00 p.m. on Fridays and Saturdays, and there’s not a lot of restaurants in San Francisco that are staying open that late.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>In The Pawnshop, too, there’s a lot of little Easter eggs and things that are super fun.\u003c/p>\n\u003cp>So there’s a mirror over there where you can watch your friends come in.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> There’s a karaoke room. There are secret passageways. It’ll take you to a different spot.\u003c/p>\n\u003cp>And away they go.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>There are performances that will happen when you’re least expecting it.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> We put sun in their life. We put a smile on their face.\u003c/p>\n\u003cp>We’re on stage when we’re here.\u003c/p>\n\u003cp>And I see the light on their face. I’m like, I get the shiver right now.\u003c/p>\n\u003cp>I’m like, “Yes, we did it.”\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>[glass clinking]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Noelani, how did you find the secret door?\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I found it by accident, to be honest.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you walk up to the door.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Take us through it.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So you walk up through the door, you’re first confused because you’re like, “Wait, this is a pawnshop.”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, everybody.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> You’re not thinking that it’s a restaurant.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I got there early. So I was there before the restaurant was open.\u003c/p>\n\u003cp>I’m just, like, hanging out on Mission in front of this store. I’m like, “Am I in the right place? Am I even going to have dinner tonight?” [Laughs]\u003c/p>\n\u003cp>But that’s kind of the fun of it. Is not even telling someone the name of the restaurant. It’s just giving them an address, and then they’re kind of confused.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I found the Pawnmaster to basically be a method actor. You don’t know what questions you’re going to be asked. Is this a 10-second exchange, or am I going to have to navigate 5 minutes of conversation? It’s a little tricky to get in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What do you go for?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay, so it’s tapas style. I really like the Gambas al Ajillo, garlic shrimp. The shrimp is in garlic and butter. You can’t go wrong with that. And on top of it, they give you bread.\u003c/p>\n\u003cp>So the minute the shrimp are gone, everyone’s fighting for the bread to dip it in the sauce.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I’m glad you mentioned that shrimp. That was, to me, the most standout dish. It’s these delicately poached shrimp in this sherry vinegar broth. And then they have these thinly mandoline-sliced garlic chips floating around in the broth. And I didn’t discover those right away. And then as soon as I did, I was just spooning that over the top of the shrimp.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Also, another favorite is the Patatas Bravas. Can’t go wrong with crispy potatoes and sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What about you, Amaal?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I was really excited for the Pulpo a la Plancha because I love octopus. That was grilled to perfection and had a nice pickled veg and a squid ink aioli. That all went really well together.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And it’s fun doing tapas style in an atmosphere like this certainly.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, it’s fun to have so much on your table. Gets to be a little bit overwhelming if you overdo it like we maybe did. But I really loved the Tortilla Española. It was the classic egg omelet, although it was really elevated from there.\u003c/p>\n\u003cp>It had this spoon of crème fraîche on top, and then a really generous portion of salmon roe sprinkled on top, as well as these crunchy potato chips.\u003c/p>\n\u003cp>So texturally, you had this soft egg, the sourness of the crème fraîche, and then these salt pops—boom, boom, boom—from the salmon roe. It was really nice.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what did you drink with it?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had some very good wine. I was impressed by the amount of options they had by the glass. Some more choices than you typically have. And I wanted to go with the Tempranillo because we’re in a tapas restaurant.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in Spain.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did have the Seasonal Sangria, which had little apple cubes and sliced-up citrus in it and had a hint of clove.\u003c/p>\n\u003cp>So it’s really nice—seasonal, fruity, slightly spicy with the clove.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And sangria goes with every dish on the table.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I also wanted to mention the Vegan Chicharrón. They’re huge, but they’re like wafer-thin, and they’re salty and crispy and sweet and almost better than regular chicharrones.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> And I also had the duck pâté, and that comes with some cherries and some herbs. Also, the little toasts—you can make a little bite with the pâté and the cherries and herbs. That’s just a perfectly composed little bite that you make yourself.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So a must-get dish is the hanger steak. It comes with potatoes and mushrooms. First of all, the steak is cooked to perfection. Seasoned well, it’s juicy, tender. The mushrooms are a beautiful accompaniment. And then the potatoes—the skin is crispy but still juicy on the inside. You just can’t go wrong with steak and potatoes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about dessert?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I have to get the churros every time. So I went there for a birthday. And it’s fun because when they brought out the churros, they sang Happy Birthday and had a little candle. But what I really like about the churros is that they’re super light.\u003c/p>\n\u003cp>So even if you’re full, you’re like, “Well, I’ll have one just to, you know, have in my dessert stomach,” and then you can dip it in the chocolate sauce and it’s just really good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did also have the churros, but I had the cheese dessert, which is a triple cream—kind of like a Brie, but it’s got a bloomy rind. And then it’s also served with these fancy cherries and a honeycomb. I was surprised how much I loved this cheese because it was a little funky.\u003c/p>\n\u003cp>And I don’t always like funky cheeses, but it’s also with a little toast with cheese, the cherries, and the honeycomb. And it was just so good. Like, cheese for dessert is just fantastic. I had—I had dreams about that cheese that night.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll have to try that next time. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So do you think this is a good bang for the buck?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Totally. You leave there happy. And you leave there wanting to talk about it with your friends.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, I’d say the same. Just remember, you can always order more. So maybe don’t do what we did and order everything at once. And from there, you’ll leave in a good spot.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you get your pawn item back on the way out?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I didn’t get my pawn item back, but when I pawned my item, he gave me a different item back. I got this little robot with little guns.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah! There you go!\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Where’s my robot?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughing] I love it.\u003c/p>\n\u003cp>Well, if you would like to try The Pawnshop, it’s located on Mission Street in San Francisco, and the average tab per person without drinks is around $40.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Amaal rounds out our show with yet another hidden gem.\u003c/p>\n\u003cp>It’s a quirky little café housed in a former Taco Bell where decadent doughnuts, killer breakfast sandos, and creamy milkshakes are the stuff of Amaal’s comfort food dreams.\u003c/p>\n\u003cp>Located in San Mateo, it’s Apple Fritter.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Apple Fritter is a homey place where you can bring your family, your friends, your kids.\u003c/p>\n\u003cp>It’s a great place for everybody.\u003c/p>\n\u003cp>Hi. How are you guys?\u003c/p>\n\u003cp>I grew up doing doughnuts my whole life. My parents fled a war in Cambodia. They came to this country to start a new life. They had friends that had sponsored them and helped them create a doughnut business.\u003c/p>\n\u003cp>A lot of times my parents would bring me to the shop.\u003c/p>\n\u003cp>I’d sneak myself into the doughnut counter, steal an apple fritter, [laughs] and then take a huge bite before they found out.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The restaurant used to be an old Taco Bell, and growing up, I used to come here all the time, and I actually thought, “Oh, maybe I’ll open up this place and eventually convert it into maybe a breakfast place.”\u003c/p>\n\u003cp>The inspiration for the decorations really came from who I am. I like strange, unique kind of things. I like having fun.\u003c/p>\n\u003cp>We actually make all of our doughnuts in-house. People don’t realize a lot of the times we have more than just an apple fritter. So we have like chocolate doughnuts, ube, red velvet, almond pistachio—\u003c/p>\n\u003cp>Even plain old-fashioned is really, surprisingly, good. [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The Breakfast Luther—it came from this cartoon. I thought it was the funniest thing ever, and they incorporated a doughnut burger.\u003c/p>\n\u003cp>\u003cstrong>Robert:\u003c/strong> The Luther!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I decided to actually create it, and eventually it became a hit.\u003c/p>\n\u003cp>Fruity Pebbles!\u003c/p>\n\u003cp>As a child, I loved Fruity Pebbles, and one of my favorite creations was probably adding it to the milkshakes because, uh, why not? [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Patron:\u003c/strong> This is really good.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I really love what I do.\u003c/p>\n\u003cp>I come to work, and it doesn’t feel like work.\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> It’s one of the greatest feelings when people come to your restaurant, bring their friends in, and just have a good time.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Amaal, do you like breakfast?\u003c/p>\n\u003cp>Are you a breakfast-every-day kind of person?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I love getting a really full, big breakfast—it’s always the best.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And this place has it all, doesn’t it?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It does. My favorite dish is the Luther Breakfast Burger. It’s a burger on a doughnut with a fried egg—fried perfectly. When you bite into it, the yolk oozes out of the top of the doughnut onto the plate.\u003c/p>\n\u003cp>You can dip your hash browns in the egg—it’s so good.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I was scared to order that.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>Just because I’m like, “Doughnut, burger—heart attack?”\u003c/p>\n\u003cp>Um, no, but I’m so glad that I did because it ended up being my favorite dish that I ordered, and I ended up sharing it. So it wasn’t too much, but it was really good. I never would have thought to do that, but the salty and sweet combination—\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Does the doughnut get soggy?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> They grill the doughnuts.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> No, they grill them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah, okay. There you go.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> They grill it, so it held together really well.\u003c/p>\n\u003cp>And just the flavors were really, really good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What did you have, Adam?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So I got cold feet on the doughnut sandwich.\u003c/p>\n\u003cp>But the reason for that, which I think is very valid, is right before you get to the register where you order, there is essentially a wall of doughnuts.\u003c/p>\n\u003cp>And there are just so many amazing doughnut options.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Did you get the apple fritter?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the blueberry fritter.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was large enough for four of us to share. Everyone can kind of pull apart their individual piece. And it had that thick glaze that kind of cracks just the way you want it, but then the inside of the fritter was super cakey and soft.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you can’t leave there without getting an apple fritter. They do sell out. So hopefully you can get one while you’re there. But if you’re there, definitely get an apple fritter.\u003c/p>\n\u003cp>I’m also—I’m a scramble girly. So I had to get the chicken apple sausage scramble. And usually when you go to places, it’s like maybe a couple of pieces.\u003c/p>\n\u003cp>But this was overwhelming with how much sausage they put in, as well as spinach and everything. So the portions are really nice.\u003c/p>\n\u003cp>And we also had sandwiches. The bread that they put with the sandwich is really spectacular.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you get any sandwiches?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Well, yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Or you stuck—okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the Pigs Gone Wild Sandwich.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>And it was really good.\u003c/p>\n\u003cp>It had that toast that you mentioned, and then three pieces of flat-top griddled bacon. There were grilled mushrooms on there, fresh eggs, cheese. And to me, what can make or break a breakfast sandwich is really how hot it is when it gets to the plate.\u003c/p>\n\u003cp>And this came straight off that grill onto our table. And when you bit into it, the crunch from the bacon, the soft eggs, the gooey cheese—\u003c/p>\n\u003cp>Just kind of everything all at once, it was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is that a sandwich you get?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I have not had that sandwich, but I also do get lunch there sometimes. Like, I really like their Rachel. It’s like a Reuben, but with turkey instead of pastrami, and it’s really good. And I get that with their homemade potato chips. I don’t know if you guys got a chance to try the homemade potato chips, but—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman & Noelani Meteyry:\u003c/strong> No.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So yeah, they are really good for lunch, too.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And I hear the milkshakes are something.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> They are. I had the pineapple milkshake. It was tart and sweet and creamy—super delicious. They make all their milkshakes with frozen custard, so they’re super good.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the espresso milkshake, which was really great because I can’t have breakfast without coffee. Good flavor. And I got to split—between a number of people, wasn’t just me—the banana one. Really great fresh banana, nothing artificial tasting in it.\u003c/p>\n\u003cp>It would definitely have passed the old Dairy Queen test where if you flipped it upside down, nothing was coming out, right? But it wasn’t so thick that it was a lot of work to actually enjoy the milkshake.\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Okay, maybe it’s a little too thick.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I’m really dreaming about that pineapple milkshake now, I gotta be honest with you. [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> But they do have a good espresso coffee bar, and I usually get the Vanilla Lavender Latte. It’s not too vanilla-y or too lavender-y, and they’re all made super hot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll say that the Nutella French Toast—that is dessert on a plate because it’s so decadent. And I really liked that they even took the time to cook the bananas, which most places don’t do. But here, it really brought out the flavors. Everyone loves Nutella, so putting that, bananas, powdered sugar on French toast—if you have a sweet tooth, that’s the way to go.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Even if you don’t have a sweet tooth when you walk into this place, you will have one when you walk out.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, for sure.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right?\u003c/p>\n\u003cp>If you lived nearby, you’d be there a lot more, right?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Even if you don’t live nearby.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>It’s a good place, especially after a night of drinking, and you want a good meal to get you up and ready for the weekend—it’s a good place.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s your splurge spot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> You might take the long way to the airport just to circle through there and grab a shake before a flight.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>If you would like to try Apple Fritter, it’s located on Norfolk Street in San Mateo, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp>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 \u003ca href=\"http://kqed.org/checkplease\" target=\"_new\" rel=\"noopener\">kqed.org/checkplease\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs] Mmm!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman,\u003c/strong> who devours the dino beef ribs at Fikscue Craft BBQ in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin,\u003c/strong> lover of the Breakfast Luther Doughnut Sandwich at Apple Fritter in San Mateo.\u003c/p>\n\u003cp>And \u003cstrong>Noelani Meteyry,\u003c/strong> who gave us the inside scoop on The Pawnshop in San Francisco.\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 \u003cstrong>Leslie Sbrocco,\u003c/strong> and I’ll see you then.\u003c/p>\n\u003cp>Cheers!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yay!\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And cheers to you!\u003c/p>\n\u003cp>Did you have fun?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Cheers! Cheers!\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Alright, now let’s see. What did you bring me?\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> You would not believe how much stuff we get.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One time, somebody tried to pawn their child off, but that was just for jokes.\u003c/p>\n\u003cp>One time, somebody tried to pawn their fiancée off. That was for real.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I have a 3-D printed genie bottle.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> I’m going to trade you for—you’re going to get some love in your life.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh, you can never have enough love.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> That’s going to go a long way.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So we’re always getting crazy stuff.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> How’s everyone doing?\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Gorgeous!\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Welcome, welcome, welcome.\u003c/p>\n\u003cp>[Cheers and applause]\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>\u003cstrong>Man #3:\u003c/strong> Put it there! We’ll wait for you!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23352/check-please-bay-area-reviews-fikscue-the-pawnshop-apple-fritter",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_7989",
"checkplease_3758",
"checkplease_3845",
"checkplease_3760",
"checkplease_3873",
"checkplease_3740",
"checkplease_3730",
"checkplease_9210",
"checkplease_3731",
"checkplease_9399",
"checkplease_3741",
"checkplease_10",
"checkplease_3729",
"checkplease_9209",
"checkplease_3739",
"checkplease_8061",
"checkplease_9307",
"checkplease_1477"
],
"tags": [
"checkplease_8715",
"checkplease_9385",
"checkplease_8575",
"checkplease_8988",
"checkplease_8633",
"checkplease_1368",
"checkplease_9398",
"checkplease_763",
"checkplease_8548",
"checkplease_9383",
"checkplease_9402",
"checkplease_9401",
"checkplease_8535",
"checkplease_8518",
"checkplease_8519",
"checkplease_9400",
"checkplease_8571",
"checkplease_9384"
],
"featImg": "checkplease_23358",
"label": "checkplease_9339"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"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",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"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",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"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",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"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",
"imageAlt": "KQED Perspectives",
"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",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"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",
"imageAlt": "KQED Snap Judgment",
"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/"
}
},
"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": "KQED Spooked",
"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",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"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",
"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": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/checkplease?category=american": {
"isFetching": false,
"latestQuery": {
"from": 12,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 193,
"relation": "eq"
},
"items": [
"checkplease_23555",
"checkplease_23543",
"checkplease_23519",
"checkplease_23493",
"checkplease_23480",
"checkplease_23446",
"checkplease_23431",
"checkplease_23409",
"checkplease_23386",
"checkplease_23377",
"checkplease_23361",
"checkplease_23352"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"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"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"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"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"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_category_american": {
"isLoading": true
},
"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
},
"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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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"
},
"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_3761": {
"type": "terms",
"id": "checkplease_3761",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3761",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 177,
"slug": "french-cuisine",
"isLoading": false,
"link": "/checkplease/category/french-cuisine"
},
"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_8187": {
"type": "terms",
"id": "checkplease_8187",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8187",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peruvian",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peruvian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 554,
"slug": "peruvian",
"isLoading": false,
"link": "/checkplease/category/peruvian"
},
"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_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_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_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_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_9426": {
"type": "terms",
"id": "checkplease_9426",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9426",
"found": true
},
"relationships": {},
"name": "peruvian cuisine",
"slug": "peruvian-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "peruvian cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1797,
"isLoading": false,
"link": "/checkplease/tag/peruvian-cuisine"
},
"checkplease_9425": {
"type": "terms",
"id": "checkplease_9425",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9425",
"found": true
},
"relationships": {},
"name": "peruvian food",
"slug": "peruvian-food",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "peruvian food - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1796,
"isLoading": false,
"link": "/checkplease/tag/peruvian-food"
},
"checkplease_9254": {
"type": "terms",
"id": "checkplease_9254",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1625,
"slug": "vegan-cuisine",
"isLoading": false,
"link": "/checkplease/tag/vegan-cuisine"
},
"checkplease_9429": {
"type": "terms",
"id": "checkplease_9429",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9429",
"found": true
},
"relationships": {},
"name": "vegetarian cuisine",
"slug": "vegetarian-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "vegetarian cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1800,
"isLoading": false,
"link": "/checkplease/tag/vegetarian-cuisine"
},
"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_475": {
"type": "terms",
"id": "checkplease_475",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "475",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 174,
"slug": "chinese",
"isLoading": false,
"link": "/checkplease/category/chinese"
},
"checkplease_8180": {
"type": "terms",
"id": "checkplease_8180",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8180",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fremont",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fremont Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 547,
"slug": "fremont",
"isLoading": false,
"link": "/checkplease/category/fremont"
},
"checkplease_8676": {
"type": "terms",
"id": "checkplease_8676",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8676",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fremont",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fremont Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1045,
"slug": "fremont",
"isLoading": false,
"link": "/checkplease/tag/fremont"
},
"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_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_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_3859": {
"type": "terms",
"id": "checkplease_3859",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3859",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hawaiian",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hawaiian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 266,
"slug": "hawaiian-asian-cuisine",
"isLoading": false,
"link": "/checkplease/category/hawaiian-asian-cuisine"
},
"checkplease_8155": {
"type": "terms",
"id": "checkplease_8155",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8155",
"found": true
},
"relationships": {},
"featImg": null,
"name": "palo alto",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "palo alto Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 522,
"slug": "palo-alto",
"isLoading": false,
"link": "/checkplease/category/palo-alto"
},
"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_8548": {
"type": "terms",
"id": "checkplease_8548",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8548",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 917,
"slug": "east-bay",
"isLoading": false,
"link": "/checkplease/tag/east-bay"
},
"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_8534": {
"type": "terms",
"id": "checkplease_8534",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8534",
"found": true
},
"relationships": {},
"featImg": null,
"name": "palo alto",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "palo alto Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 903,
"slug": "palo-alto",
"isLoading": false,
"link": "/checkplease/tag/palo-alto"
},
"checkplease_8535": {
"type": "terms",
"id": "checkplease_8535",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8535",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peninsula",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peninsula Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 904,
"slug": "peninsula",
"isLoading": false,
"link": "/checkplease/tag/peninsula"
},
"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_9067": {
"type": "terms",
"id": "checkplease_9067",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9067",
"found": true
},
"relationships": {},
"featImg": null,
"name": "benicia",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "benicia Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1438,
"slug": "benicia",
"isLoading": false,
"link": "/checkplease/category/benicia"
},
"checkplease_9407": {
"type": "terms",
"id": "checkplease_9407",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9407",
"found": true
},
"relationships": {},
"name": "malaysian",
"slug": "malaysian",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "malaysian - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1778,
"isLoading": false,
"link": "/checkplease/category/malaysian"
},
"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_9408": {
"type": "terms",
"id": "checkplease_9408",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9408",
"found": true
},
"relationships": {},
"name": "pleasanton",
"slug": "pleasanton",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "pleasanton - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1779,
"isLoading": false,
"link": "/checkplease/category/pleasanton"
},
"checkplease_9071": {
"type": "terms",
"id": "checkplease_9071",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9071",
"found": true
},
"relationships": {},
"featImg": null,
"name": "benicia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "benicia Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1442,
"slug": "benicia",
"isLoading": false,
"link": "/checkplease/tag/benicia"
},
"checkplease_9423": {
"type": "terms",
"id": "checkplease_9423",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9423",
"found": true
},
"relationships": {},
"name": "bhangra and beats",
"slug": "bhangra-and-beats",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "bhangra and beats - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1794,
"isLoading": false,
"link": "/checkplease/tag/bhangra-and-beats"
},
"checkplease_9411": {
"type": "terms",
"id": "checkplease_9411",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9411",
"found": true
},
"relationships": {},
"name": "cato's ale house",
"slug": "catos-ale-house",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "cato's ale house - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1782,
"isLoading": false,
"link": "/checkplease/tag/catos-ale-house"
},
"checkplease_9175": {
"type": "terms",
"id": "checkplease_9175",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9175",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1546,
"slug": "chinese-cuisine",
"isLoading": false,
"link": "/checkplease/tag/chinese-cuisine"
},
"checkplease_9157": {
"type": "terms",
"id": "checkplease_9157",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9157",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese food Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1528,
"slug": "chinese-food",
"isLoading": false,
"link": "/checkplease/tag/chinese-food"
},
"checkplease_9419": {
"type": "terms",
"id": "checkplease_9419",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9419",
"found": true
},
"relationships": {},
"name": "curry leaves bistro",
"slug": "curry-leaves-bistro",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "curry leaves bistro - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1790,
"isLoading": false,
"link": "/checkplease/tag/curry-leaves-bistro"
},
"checkplease_9410": {
"type": "terms",
"id": "checkplease_9410",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9410",
"found": true
},
"relationships": {},
"name": "ethel's fancy",
"slug": "ethels-fancy",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "ethel's fancy - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1781,
"isLoading": false,
"link": "/checkplease/tag/ethels-fancy"
},
"checkplease_8602": {
"type": "terms",
"id": "checkplease_8602",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8602",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 971,
"slug": "french-cuisine",
"isLoading": false,
"link": "/checkplease/tag/french-cuisine"
},
"checkplease_8865": {
"type": "terms",
"id": "checkplease_8865",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1236,
"slug": "french-food",
"isLoading": false,
"link": "/checkplease/tag/french-food"
},
"checkplease_9417": {
"type": "terms",
"id": "checkplease_9417",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9417",
"found": true
},
"relationships": {},
"name": "got plate lunch",
"slug": "got-plate-lunch",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "got plate lunch - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1788,
"isLoading": false,
"link": "/checkplease/tag/got-plate-lunch"
},
"checkplease_9242": {
"type": "terms",
"id": "checkplease_9242",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hawaiian cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hawaiian cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1613,
"slug": "hawaiian-cuisine",
"isLoading": false,
"link": "/checkplease/tag/hawaiian-cuisine"
},
"checkplease_8972": {
"type": "terms",
"id": "checkplease_8972",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8972",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hawaiian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hawaiian food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1343,
"slug": "hawaiian-food",
"isLoading": false,
"link": "/checkplease/tag/hawaiian-food"
},
"checkplease_9420": {
"type": "terms",
"id": "checkplease_9420",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9420",
"found": true
},
"relationships": {},
"name": "kahnfections",
"slug": "kahnfections",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "kahnfections - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1791,
"isLoading": false,
"link": "/checkplease/tag/kahnfections"
},
"checkplease_9412": {
"type": "terms",
"id": "checkplease_9412",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9412",
"found": true
},
"relationships": {},
"name": "kiku sushi",
"slug": "kiku-sushi",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "kiku sushi - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1783,
"isLoading": false,
"link": "/checkplease/tag/kiku-sushi"
},
"checkplease_9415": {
"type": "terms",
"id": "checkplease_9415",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9415",
"found": true
},
"relationships": {},
"name": "le papillon",
"slug": "le-papillon",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "le papillon - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1786,
"isLoading": false,
"link": "/checkplease/tag/le-papillon"
},
"checkplease_9424": {
"type": "terms",
"id": "checkplease_9424",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9424",
"found": true
},
"relationships": {},
"name": "malaysian cuisine",
"slug": "malaysian-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "malaysian cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1795,
"isLoading": false,
"link": "/checkplease/tag/malaysian-cuisine"
},
"checkplease_8661": {
"type": "terms",
"id": "checkplease_8661",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8661",
"found": true
},
"relationships": {},
"featImg": null,
"name": "malaysian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "malaysian food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1030,
"slug": "malaysian-food",
"isLoading": false,
"link": "/checkplease/tag/malaysian-food"
},
"checkplease_9409": {
"type": "terms",
"id": "checkplease_9409",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9409",
"found": true
},
"relationships": {},
"name": "niles",
"slug": "niles",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "niles - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1780,
"isLoading": false,
"link": "/checkplease/tag/niles"
},
"checkplease_9416": {
"type": "terms",
"id": "checkplease_9416",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9416",
"found": true
},
"relationships": {},
"name": "niles farmers market",
"slug": "niles-farmers-market",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "niles farmers market - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1787,
"isLoading": false,
"link": "/checkplease/tag/niles-farmers-market"
},
"checkplease_9414": {
"type": "terms",
"id": "checkplease_9414",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9414",
"found": true
},
"relationships": {},
"name": "peony seafood",
"slug": "peony-seafood",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "peony seafood - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1785,
"isLoading": false,
"link": "/checkplease/tag/peony-seafood"
},
"checkplease_8556": {
"type": "terms",
"id": "checkplease_8556",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8556",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pleasanton",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pleasanton Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 925,
"slug": "pleasanton",
"isLoading": false,
"link": "/checkplease/tag/pleasanton"
},
"checkplease_9422": {
"type": "terms",
"id": "checkplease_9422",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9422",
"found": true
},
"relationships": {},
"name": "pucquio",
"slug": "pucquio",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "pucquio - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1793,
"isLoading": false,
"link": "/checkplease/tag/pucquio"
},
"checkplease_9413": {
"type": "terms",
"id": "checkplease_9413",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9413",
"found": true
},
"relationships": {},
"name": "skillet'z cafe",
"slug": "skilletz-cafe",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "skillet'z cafe - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1784,
"isLoading": false,
"link": "/checkplease/tag/skilletz-cafe"
},
"checkplease_9421": {
"type": "terms",
"id": "checkplease_9421",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9421",
"found": true
},
"relationships": {},
"name": "twelvemonth",
"slug": "twelvemonth",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "twelvemonth - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1792,
"isLoading": false,
"link": "/checkplease/tag/twelvemonth"
},
"checkplease_9418": {
"type": "terms",
"id": "checkplease_9418",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9418",
"found": true
},
"relationships": {},
"name": "via del corso",
"slug": "via-del-corso",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "via del corso - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1789,
"isLoading": false,
"link": "/checkplease/tag/via-del-corso"
},
"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_9307": {
"type": "terms",
"id": "checkplease_9307",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9307",
"found": true
},
"relationships": {},
"featImg": null,
"name": "season 19",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "season 19 Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1678,
"slug": "season-19",
"isLoading": false,
"link": "/checkplease/category/season-19"
},
"checkplease_9336": {
"type": "terms",
"id": "checkplease_9336",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9336",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tiburon",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tiburon Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1707,
"slug": "tiburon",
"isLoading": false,
"link": "/checkplease/category/tiburon"
},
"checkplease_9406": {
"type": "terms",
"id": "checkplease_9406",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9406",
"found": true
},
"relationships": {},
"name": "american cusine",
"slug": "american-cusine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "american cusine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1777,
"isLoading": false,
"link": "/checkplease/tag/american-cusine"
},
"checkplease_8547": {
"type": "terms",
"id": "checkplease_8547",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8547",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 916,
"slug": "north-bay",
"isLoading": false,
"link": "/checkplease/tag/north-bay"
},
"checkplease_9317": {
"type": "terms",
"id": "checkplease_9317",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9317",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tiburon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tiburon Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1688,
"slug": "tiburon",
"isLoading": false,
"link": "/checkplease/tag/tiburon"
},
"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_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_8103": {
"type": "terms",
"id": "checkplease_8103",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8103",
"found": true
},
"relationships": {},
"featImg": null,
"name": "laos",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "laos Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 470,
"slug": "laos",
"isLoading": false,
"link": "/checkplease/category/laos"
},
"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_9405": {
"type": "terms",
"id": "checkplease_9405",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9405",
"found": true
},
"relationships": {},
"name": "american cuisin",
"slug": "american-cuisin",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "american cuisin - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1776,
"isLoading": false,
"link": "/checkplease/tag/american-cuisin"
},
"checkplease_9390": {
"type": "terms",
"id": "checkplease_9390",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9390",
"found": true
},
"relationships": {},
"name": "bhan mae vane",
"slug": "bhan-mae-vane",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "bhan mae vane - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1761,
"isLoading": false,
"link": "/checkplease/tag/bhan-mae-vane"
},
"checkplease_9392": {
"type": "terms",
"id": "checkplease_9392",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9392",
"found": true
},
"relationships": {},
"name": "district",
"slug": "district",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "district - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1763,
"isLoading": false,
"link": "/checkplease/tag/district"
},
"checkplease_9391": {
"type": "terms",
"id": "checkplease_9391",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9391",
"found": true
},
"relationships": {},
"name": "emmy's spaghetti shack",
"slug": "emmys-spaghetti-shack",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "emmy's spaghetti shack - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1762,
"isLoading": false,
"link": "/checkplease/tag/emmys-spaghetti-shack"
},
"checkplease_8881": {
"type": "terms",
"id": "checkplease_8881",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8881",
"found": true
},
"relationships": {},
"featImg": null,
"name": "laotian cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "laotian cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1252,
"slug": "laotian-cuisine",
"isLoading": false,
"link": "/checkplease/tag/laotian-cuisine"
},
"checkplease_9357": {
"type": "terms",
"id": "checkplease_9357",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9357",
"found": true
},
"relationships": {},
"name": "laotian food",
"slug": "laotian-food",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "laotian food Archives - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1728,
"isLoading": false,
"link": "/checkplease/tag/laotian-food"
},
"checkplease_2876": {
"type": "terms",
"id": "checkplease_2876",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "2876",
"found": true
},
"relationships": {},
"featImg": null,
"name": "delicatessen",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "delicatessen Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 224,
"slug": "delicatessen",
"isLoading": false,
"link": "/checkplease/category/delicatessen"
},
"checkplease_9403": {
"type": "terms",
"id": "checkplease_9403",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9403",
"found": true
},
"relationships": {},
"name": "jewish",
"slug": "jewish",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "jewish - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1774,
"isLoading": false,
"link": "/checkplease/category/jewish"
},
"checkplease_8597": {
"type": "terms",
"id": "checkplease_8597",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8597",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pleasant hill",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pleasant hill Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 966,
"slug": "pleasant-hill",
"isLoading": false,
"link": "/checkplease/category/pleasant-hill"
},
"checkplease_8114": {
"type": "terms",
"id": "checkplease_8114",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8114",
"found": true
},
"relationships": {},
"featImg": null,
"name": "santa rosa",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "santa rosa Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 481,
"slug": "santa-rosa",
"isLoading": false,
"link": "/checkplease/category/santa-rosa"
},
"checkplease_9399": {
"type": "terms",
"id": "checkplease_9399",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9399",
"found": true
},
"relationships": {},
"name": "indonesian",
"slug": "indonesian",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "indonesian - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1770,
"isLoading": false,
"link": "/checkplease/category/indonesian"
},
"checkplease_9385": {
"type": "terms",
"id": "checkplease_9385",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9385",
"found": true
},
"relationships": {},
"name": "apple fritter",
"slug": "apple-fritter",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "apple fritter - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1756,
"isLoading": false,
"link": "/checkplease/tag/apple-fritter"
},
"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_9383": {
"type": "terms",
"id": "checkplease_9383",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9383",
"found": true
},
"relationships": {},
"name": "fikscue",
"slug": "fikscue",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "fikscue - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1754,
"isLoading": false,
"link": "/checkplease/tag/fikscue"
},
"checkplease_9402": {
"type": "terms",
"id": "checkplease_9402",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9402",
"found": true
},
"relationships": {},
"name": "indonesian cuisine",
"slug": "indonesian-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "indonesian cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1773,
"isLoading": false,
"link": "/checkplease/tag/indonesian-cuisine"
},
"checkplease_9401": {
"type": "terms",
"id": "checkplease_9401",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9401",
"found": true
},
"relationships": {},
"name": "indonesian food",
"slug": "indonesian-food",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "indonesian food - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1772,
"isLoading": false,
"link": "/checkplease/tag/indonesian-food"
},
"checkplease_9400": {
"type": "terms",
"id": "checkplease_9400",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9400",
"found": true
},
"relationships": {},
"name": "spanish cuisine",
"slug": "spanish-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "spanish cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1771,
"isLoading": false,
"link": "/checkplease/tag/spanish-cuisine"
},
"checkplease_8571": {
"type": "terms",
"id": "checkplease_8571",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8571",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spanish food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spanish food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 940,
"slug": "spanish-food",
"isLoading": false,
"link": "/checkplease/tag/spanish-food"
},
"checkplease_9384": {
"type": "terms",
"id": "checkplease_9384",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9384",
"found": true
},
"relationships": {},
"name": "the pawnshop",
"slug": "the-pawnshop",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "the pawnshop - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1755,
"isLoading": false,
"link": "/checkplease/tag/the-pawnshop"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"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
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
