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_23747": {
"type": "attachments",
"id": "checkplease_23747",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23747",
"found": true
},
"title": "TaishokenRamen_Cover_PBS",
"publishDate": 1772161084,
"status": "inherit",
"parent": 23742,
"modified": 1772161084,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/TaishokenRamen_Cover_PBS-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/TaishokenRamen_Cover_PBS-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/TaishokenRamen_Cover_PBS-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/TaishokenRamen_Cover_PBS-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/TaishokenRamen_Cover_PBS.png",
"width": 1280,
"height": 720
}
},
"isLoading": false,
"fetchFailed": false
},
"checkplease_23724": {
"type": "attachments",
"id": "checkplease_23724",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23724",
"found": true
},
"title": "Trifecta_Cover_PBS",
"publishDate": 1770953084,
"status": "inherit",
"parent": 23721,
"modified": 1770953084,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/Trifecta_Cover_PBS-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/Trifecta_Cover_PBS-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/Trifecta_Cover_PBS-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/Trifecta_Cover_PBS-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/Trifecta_Cover_PBS.png",
"width": 1280,
"height": 720
}
},
"isLoading": false,
"fetchFailed": false
},
"checkplease_23694": {
"type": "attachments",
"id": "checkplease_23694",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23694",
"found": true
},
"title": "CPBA_2013_Announcement",
"publishDate": 1767901002,
"status": "inherit",
"parent": 23693,
"modified": 1767901002,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/01/CPBA_2013_Announcement-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/01/CPBA_2013_Announcement-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/01/CPBA_2013_Announcement-1536x864.png",
"width": 1536,
"height": 864,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/01/CPBA_2013_Announcement-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/01/CPBA_2013_Announcement-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2026/01/CPBA_2013_Announcement.png",
"width": 1920,
"height": 1080
}
},
"isLoading": false,
"fetchFailed": false
},
"checkplease_23645": {
"type": "attachments",
"id": "checkplease_23645",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23645",
"found": true
},
"title": "CPBA_2011_BayAreaStorytellers_Cover",
"publishDate": 1763085497,
"status": "inherit",
"parent": 23643,
"modified": 1763085497,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_BayAreaStorytellers_Cover-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_BayAreaStorytellers_Cover-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_BayAreaStorytellers_Cover-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_BayAreaStorytellers_Cover-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_BayAreaStorytellers_Cover.png",
"width": 1280,
"height": 720
}
},
"isLoading": false,
"fetchFailed": false
},
"checkplease_23631": {
"type": "attachments",
"id": "checkplease_23631",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23631",
"found": true
},
"title": "CPBA_2009_YT_Cover",
"publishDate": 1761877707,
"status": "inherit",
"parent": 23626,
"modified": 1761877707,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/CPBA_2009_YT_Cover-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/CPBA_2009_YT_Cover-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/CPBA_2009_YT_Cover-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/CPBA_2009_YT_Cover-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/CPBA_2009_YT_Cover.png",
"width": 1280,
"height": 720
}
},
"isLoading": false,
"fetchFailed": false
},
"checkplease_23585": {
"type": "attachments",
"id": "checkplease_23585",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23585",
"found": true
},
"title": "WarriorsSet_02b",
"publishDate": 1758922066,
"status": "inherit",
"parent": 23583,
"modified": 1758927397,
"caption": "Host Leslie Sbrocco joins guests Trayce Jackson-Davis, Festus Ezili and Adonal Foyle from KQED in San Francisco.",
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/09/WarriorsSet_02b-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/09/WarriorsSet_02b-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/09/WarriorsSet_02b-1536x864.png",
"width": 1536,
"height": 864,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/09/WarriorsSet_02b-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/09/WarriorsSet_02b-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/09/WarriorsSet_02b.png",
"width": 1920,
"height": 1080
}
},
"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_23470": {
"type": "attachments",
"id": "checkplease_23470",
"meta": {
"index": "attachments_1716263798",
"site": "checkplease",
"id": "23470",
"found": true
},
"title": "2003_Cover_PBS",
"publishDate": 1745540437,
"status": "inherit",
"parent": 23463,
"modified": 1745540437,
"caption": null,
"credit": null,
"altTag": null,
"description": null,
"imgSizes": {
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Cover_PBS-800x450.png",
"width": 800,
"height": 450,
"mimeType": "image/png"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Cover_PBS-1020x574.png",
"width": 1020,
"height": 574,
"mimeType": "image/png"
},
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Cover_PBS-160x90.png",
"width": 160,
"height": 90,
"mimeType": "image/png"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Cover_PBS-768x432.png",
"width": 768,
"height": 432,
"mimeType": "image/png"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Cover_PBS-672x372.png",
"width": 672,
"height": 372,
"mimeType": "image/png"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Cover_PBS-1038x576.png",
"width": 1038,
"height": 576,
"mimeType": "image/png"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_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
}
},
"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_asian-fusion": {
"type": "terms",
"id": "checkplease_3845",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3845",
"score": 13.894647
},
"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,
"title": "asian",
"pageMeta": {
"site": "checkplease",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 2
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/checkplease?category=asian-fusion",
"seeMore": false,
"paginated": true,
"page": 2
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"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_23742": {
"type": "posts",
"id": "checkplease_23742",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23742",
"score": null,
"sort": [
1772163012000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-smokin-ds-bbq-rosalind-bakery-taishoken-ramen",
"title": "Check, Please! Bay Area reviews: Smokin' D's BBQ, Rosalind Bakery, Taishoken Ramen",
"publishDate": 1772163012,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Smokin’ D’s BBQ, Rosalind Bakery, Taishoken Ramen | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 16, airs Thursday, February 26, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Smoke and bold flavors kick things off at \u003cstrong>Smokin’ D’s\u003c/strong> in San Francisco’s Sunset, where Texas-style barbecue meets Mexican and Asian flair. Plates land heavy with signature pulled pork, pork spare ribs, and smoked brisket tucked into fluffy bao — and classic sides like potato salad, all capped off with Banana Brulee Bliss for dessert. From there, it’s down the coast to Pacifica’s \u003cstrong>Rosalind Bakery\u003c/strong>, a bread-lover’s paradise known for iconic sesame-seed hoagie rolls, flaky chocolate almond croissants, cinnamon rolls, and breakfast sandos layered with egg, pimiento cheese, and rosemary ham. The episode wraps up in San Mateo at \u003cstrong>Taishoken Ramen\u003c/strong>, where house-made noodles shine in dishes like Tokyo-style aburasoba, spicy tsukemen with rich dipping broth, yuzu shio ramen, and crispy takoyaki, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23743\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23743\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ryan Juan, Alessandra Wood and Candice Meng from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b;\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://smokindsbbqsf.com/\">\u003cstrong>Smokin’ D’s BBQ\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.rosalindbakery.com/\">\u003cstrong>Rosalind Bakery\u003c/strong> (Rosalind Bakery)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.taishokenusa.com/san-mateo\">\u003cstrong>Taishoken Ramen \u003c/strong>(San Mateo)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23744\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-2000x2445.jpg\" alt=\"\" width=\"2000\" height=\"2445\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-2000x2445.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-160x196.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-768x939.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-1256x1536.jpg 1256w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-1675x2048.jpg 1675w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003c/p>\n\u003cp>\u003ca href=\"https://www.frankfamilyvineyards.com/wine/napa-valley/carneros-chardonnay-2024\">\u003cspan style=\"color: #339966;\">\u003cstrong>Frank Family Vineyards 2024 Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Carneros, California, $40\u003cbr />\n\u003c/em>This is a winery with a rich legacy. The historic building was home to Larkmead Winery, built in 1884. In the late 1950s, the revered Hanns Kornell began making high-quality sparkling wine on the property, then in 1992, Rich Frank, formerly president of Disney Studios and Paramount Television, acquired the venerable property. Along with his television journalist wife, Leslie, they have taken starring roles in building a brand based on showcasing the best of Napa Valley.\u003c/p>\n\u003cp>Their Chardonnay is consistently one of my top Napa recommendations due to its balance, complexity and elegance. Hailing from the cool-climate Lewis Vineyard in Carneros, it satisfies Chard lovers from those seeking vibrant and fresh versions to those that adore a full-bodied white with ripe fruit, a sultry texture and balanced toasty notes.\u003c/p>\n\u003cp>\u003ca href=\"http://rhysvineyards.com/\">\u003cspan style=\"color: #339966;\">\u003cstrong>Rhys 2023 Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Santa Cruz Mountains, California, $54\u003cbr />\n\u003c/em>The guiding principle at Rhys Vineyards is, as they say, to capture a sense of “somewhereness” in their estate-focused bottlings. To me, their wines perfectly express the elusive concept of terroir, which I refer to as the “taste of the place in the glass.” Rhys Vineyards’ various versions of Pinot Noir hail from both Mendocino County and the Santa Cruz Mountains. Though wines from this rugged appellation on California’s Central Coast may seem like a discovery, it has long been the birthplace of world-class wines crafted by respected producers such as Ridge and Mount Eden. Rhys Vineyards is the latest star to shine among those wine luminaries crafting wines with vines grown in the high-elevation, coastal-climate vineyards of these ancient mountains.\u003c/p>\n\u003cp>Their 2023 Santa Cruz Mountains Pinot Noir is a heralded vintage and will age gracefully for years, but it is hard not to immediately enjoy its vibrant purity of red fruit married with notes of wild herbs and a sleek, silky texture. For the price, you will not find a better bottle of California Pinot Noir.\u003c/p>\n\u003cp>\u003ca href=\"https://www.brownefamilyvineyards.com/\">\u003cspan style=\"color: #339966;\">\u003cstrong>Browne Family Vineyards 2023 “On Fox Island” Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Columbia Valley, Washington, $25\u003cbr />\n\u003c/em>Browne Family Vineyards is an innovative and fun family-owned company. They are committed to making great wines at great prices primarily from Washington state. Andrew Browne founded the family-forward company as a tribute to his late grandfather, William Bitner Browne, who was a mentor, veteran and community leader.\u003c/p>\n\u003cp>Their main grape source is the Browne Estate Vineyard in the Spring Valley District of Walla Walla, where the focus is on Bordeaux-style reds and a roster of delicious whites. The wine brands under their umbrella include the whimsical “Do Epic Shit” line celebrating life’s adventurous moments, the charity-led “Forest Project” and numerous more. I’m enamored with their “On Fox Island” Cabernet Sauvignon, which was crafted to highlight the outdoor lifestyle the family leads living on the island. The appealing label depicts a salmon swimming upstream, which is an island highlight. This Cab’s dark-berry fruit flavors are complemented by notes of spice and a velvety texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Artisanal pastries in Pacifica. You could put anything on that sandwich bread and I will eat it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tex-Mex fusion in San Francisco. The best smoked barbecue I’ve ever had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And soupless ramen delights in San Mateo. The noodles were literally falling out of my son’s mouth while he was eating it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area”. -Giddy up. -Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">-Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area”, the show where Bay area residents review and talk about their favorite restaurants. Now we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are design history professor Alessandra Wood, teacher and theater director Ryan Juan, and physical therapist Candice Meng. -Welcome, everyone. -[ All greeting ] Excited to be here. The pitmasters at Ryan’s go-to spot are pushing the limits of classic Texas barbecue, blending it with both Asian and Mexican influences. The payoff? Smoky, fall-off-the-bone meats bursting with cross-cultural flavor. Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tucked away in San Francisco’s Outer Sunset, it’s Smokin’ D’s BBQ. -Yeah! [ Laughs ] -I’ll take a half pound. Oh, my God, look at this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> So good. Number 44. I grew up in San Francisco, which has always been known as a great food city. -For me, I grew up eating barbecue since I’m from Texas, and barbecue is just a way of life.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chu:\u003c/b> When we started this, we just wanted to focus on things that we love to eat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ramirez:\u003c/b> Taking a little Mexican, a little Asian, and a whole lot of Texan and mending them together. Mmm!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ramirez:\u003c/b> So in Texas, we’re known for barbecuing our food low and slow. A lot of salt, a lot of pepper, and a little secret recipe that I can’t divulge. -It’s a little spicy. It’s got a kick. -Fun fact — I don’t even like barbecue, but I sure love a pork bun. -Woman: Oh, my God, look at that. -Woman #2: Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chu:\u003c/b> When we first started dating, I was like, let me bring you somewhere that I love and we’re going to have dim sum. And he had a pork bun and he was like, “Damn, this is good. Can we put brisket inside?” We actually smoke our brisket specifically for the bao. We mix it with a traditional barbecue sauce, so it’s sweet and tangy. The bread to meat ratio is a little bit different than what you would normally find in Chinatown, so you’re getting almost a quarter pound of meat inside.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">-One of the things that incorporates my Mexican influence is the brisket tamale. We house make our masa as well as our salsa roja. You’re looking at my salsa roja maker right here. -Alright, man. -Thank you. I’ll see you later, bro. Appreciate it. We’re very small, so we don’t have a ton of seating. Even though there may be a little bit of a line, we get through it really quickly. You can also order ahead and it’ll be ready for you when you walk in. Nice to meet you. We’re right next to Golden Gate Park. You can walk there easily and have a picnic. I was born in the Sunset. I’m a native kid. What gives us so much pride and joy in this business is the people. We’ve really grown this community of customers. Really, it’s a family. -Came to get some brisky bao.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chu:\u003c/b> We love seeing them day in and day out. Does daddy need to get you your own chips and queso? We really, truly have developed a neighborhood spot, which is exactly what we wanted to do.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">-Alright, Ryan, what is it about this place? I mean, this is a small spot, right? Kind of a lot of takeaway happening. -How did you discover it? -Yeah. So my wife and I, we’ve never seen a Texas barbecue place in the Sunset District. And so we’d gone on a walk by there, and it just smelled fantastic. I’m like, we got to try something from here. So we get there, we get their smoked signature brisket, and the crust on it is amazing. It’s got this amazing spice rub on it. And this is probably the best smoked barbecue I’ve ever had. Did you get the brisket? Did you try the brisket? -Wood: I got a brisket sandwich. -Sbrocco: Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That could be the best of both worlds.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> It was. It was so good because, you know, I was just kind of thinking like, oh, there’s going to be coleslaw on it, but instead of coleslaw, there were pickled onions. -Pickled red onions. -Juan: Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> And so they had this, like, beautiful tartness to them. Like the acidity that you wanted to cut through the brisket without the heaviness of coleslaw. Like, there wasn’t as heavy as you expected. And then pickles, which were great. It was a really nice sandwich. Candice, what was your experience? We ordered the pulled pork sandwich. I can never turn down a pulled pork sandwich. And it was…that brioche. It — Everything about it was so tasty and flavorful. And I thought whatever sauce they used on it didn’t overwhelm the meat. So you really got a good hit of that smokiness. So good, so good. And did you get anything with it like sides or…? We got the cornbread, which was enormous. It was like the size of my head. Oh, yeah, and I was so excited because the cornbread is baked in, like, muffin tins. So all of the bottom of it has this chewy crispiness, which is my favorite. Like, I’m a corner brownie person. So it was like — -I so am! I so am. I don’t let my kids touch the corners.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> Yes, and it was like a sweet cornbread with some jalapeños in it. So you had a little bit of spiciness, -and I loved the chewiness of it. -Yeah. And what did you get? I’m sure you got many dishes. -I did, yeah. -Sbrocco: Start with one. Well, I got a rack of ribs, which were delicious and I would say probably the best ribs I’ve had in the Bay area. They were really beautifully seasoned. They were not, like, fall off the bone, but they were really tender. Yeah, we did get the, uh, the potato salad as a side once. -Did you try that one? -It’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Yeah, yeah. [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So is this one more kind of a little vinegary or…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Yeah, yeah, yeah. Yeah. There’s some egg into it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> It wasn’t like a mayo-y potato salad. It was a little bit fresher. A really good compliment to the meats. What was your second, third, or fourth dish?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>What we also got was the bao… -Sbrocco:\u003c/b> Yeah. -Meng: …with the brisket.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which is really their signature.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Correct. And anything that can sort of fit in the palm of my hand easily I am game for. And it was delicious. I really liked the bake on the bao. I thought it had that really nice milk bun flavor that is very common. And so, the combination, it really, really did make sense. And what else did you have? The Korean cowboy bun, which was also really delicious. It was like spicy. You really could taste the gochujang in it. And so it had this — It left a nice flavor in your mouth wanting you to go back for more. But the bun sort of tamed it a little bit. It’s just a good name. Giddy up. -Yeah. -[ Laughter ] Korean cowboy. I love it. -Alright, Ryan, what about you? Any other dishes? The other thing we did have was the hot link. And that one’s really good. They smoke it perfectly, and then when they give it to you, they cut it up into bite sized pieces already. So it’s ready to go. And it’s hard because, like, when I go to pick it up, I have to stop myself from eating it on the way home. When you said that, I knew that that was going to happen. [ Laughter ] Yeah. Now, did you wash it down with anything? Did you have any drinks or…? Oh, no, we didn’t have any drinks. We — I always just end up getting more meat. But I want to ask you guys if there’s — about the banana brulée bliss. Did you guys happen to try it? Because for my thing, for desserts, like, if it’s too sweet, then it kind of ruins it. -I want something that’s just a little bit sweet. -Sbrocco: right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Because if it’s not too sweet, I’m going to get some later. So, [laughs] I wanna make sure. -But I haven’t had it yet. -No, it’s perfect if it’s not too sweet. You’ve had such intense, you know, savoriness. You want something just to — just a change of flavor, but not too much. And so did you guys happen to try the — -Any room? No. -No room. Yeah. No room after all the barbecue. -Just get more meat. -Sbrocco: Yeah, yeah. Well, it sounds like you all had a great time there. Yeah. And would go back. She’s like, “We go back all the time.” I just want to get the brisky bao. -[ Laughter ] -Alright. If you would like to try Smokin’ D’s BBQ, it’s located on Irving Street in San Francisco. And the average multi-course tab per person without drinks is around $30. At Alessandra’s hip modern bakery, sourdough is the star attraction, forming the base for inventive sandwiches stacked with seasonal produce and chef driven flavors. Located just blocks from the beach in Pacifica, it’s Rosalind Bakery.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">-Rosalind Bakery is a community hub here in Pacifica. It’s art, it’s music, it’s delicious artisan food.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">The first thing that you’re probably going to get hit with is the smell of all of the baked goods coming in and out of the oven, and then you’ll definitely notice the atmosphere and how welcoming it can be.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I started the bakery in 2017, and was at great discontent with my career doing software development. I felt compelled to make a product with my hands. Bread is fascinating. It’s this hub of a wheel of life, of agriculture, art, math, and biology. -Check the pH level of the bread. Usually 4.2 is an ideal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kosoy:\u003c/b> The item that I’m most proud of is the coastside sourdough. We’re about 1,000 feet from the ocean, and it’s always going to be a little bit more humid here, a little bit cooler. And that helps with our fermentation. And it develops that complex flavor in the bread.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I have my hoagie roll, which features semolina and sesame seeds as a flavor combination that I love. -It has such a great texture. -Kosoy: It’s amazing. We’ve developed a separate sourdough culture just for the croissants that has sugar added to it to help with the fermentation in that enriched dough. we’re making savory and sweet danishes, depending upon what ingredients we get from the farmer’s market.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rave:\u003c/b> We have a full espresso bar. We make our own syrups in-house. And all of our coffees are sourced from local roasters. What I hope most people feel like when they’re leaving is, “Man, that place is really cool. I would really like to go back sometime.” -Yeah. -Kosoy: A lot of love and passion in what we’re doing. I’ve dedicated my life to bread.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kosoy:\u003c/b> Rosalind is my temple to bread!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Good job. Nicely done. Alright, Alessandra, this is — It’s not what you expect from a bakery, right? It’s kind of got a party vibe going on. -Absolutely. I go in there and I can’t stop myself from singing whatever songs they have blasting. Or sometimes it’s live music. -It’s just fun. Good energy. -Sbrocco: Yeah. One of my favorite things there is anything made on their hoagie bread. So the Rosalind hoagie, it’s this Italian hoagie. Just amazing. For anybody who’s an East Coaster, you know what a hoagie is. Like a big, long sub sandwich. That bread is so iconic to the East Coast. It’s soft on the inside. It has a light crust. It’s peppered in sesame seeds, but it has this really chewy texture. And then it’s filled with Italian meats, sharp provolone cheese, some nice, like, radicchio or red leaf lettuce to kind of elevate it a little bit. And then this Calabrian chili mayo, which gives it a touch of spice that’s like, you know, you just want to eat the whole thing. You’ve got everything in one spot. -Yes. -Sbrocco: Alright. What about you? What did you order, Ryan? So we got the con patate pizza. And it was baked on this, the most perfect focaccia bread ever. The focaccia was so soft and pillowy. And on the top, they had perfectly seasoned potatoes and the cheese. And they cooked it such that it had, like, a slight char to it at the top. It gives that extra flavor to it. It was just amazing. And it was a big piece, too. And so it’s like my wife and I could split that and like, okay. The only thing was, I wish I could take it home and warm it up so I could have it nice and hot. But I had to eat it right then and there. It was just so perfect. We’d gotten the breakfast sando as well, and in that it has, like, the egg, it has — We actually added mortadella. And what I love about that was they pan fried the mortadella a little bit. So it’s almost like bacon. -Wow. -Put bacon in anything, I’m all game. [ Laughs ] But then with that spicy sauce on it, I’m like, oh, my gosh. -That sandwich bread, that is what I’m most obsessed about at Rosalind Bakery. You could put anything on that sandwich bread and I will eat it. Ironically, my favorite thing there was the turkey sandwich because my son got it, and the turkey was moist and tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which doesn’t always happen.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Exactly. Right. A lot of turkey deli meat can be very dry, but that with the bread and whatever that dijonnaise that they put on it with the cheese, I mean, it was so good. -Any pastries or things you want to talk about? The cinnamon roll. That is — First of all, it’s huge. It’s like the size of my head. And it has sourdough in it. So you have, like, this sourdough feel to it filled with cinnamon and sugar. So the sugar caramelizes on the bottom. And then it has that classic cream cheese icing. But it’s huge. And it is — -So it’s a shareable item? -It’s shareable. I will eat it for a couple days with my kids. They will cry if they’re out of stock. When we get to the bakery and there are no cinnamon rolls, they literally will cry. They’re 3 and 5, so they’re allowed. They’re allowed. Okay. And then when we eat it all up, there may be tears, too, so… They’re like, “Oh, we wanted more.” -Sbrocco: Did you get any pastries? -We did. We got chocolate chip cookies. Because you can’t really ever go wrong with a chocolate chip cookie. And I think we got two and they were gone within about 30 seconds with eight hands between the family of four digging into the paper bag. And they were flavorful and thick and just so sweet and so delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what else did you get? The olive oil cake. It’s a lemon poppy seed olive oil cake. And it’s vegan, actually. But you wouldn’t know. It is beautifully baked with these very crispy, chewy edges, which I love. People will request, and I’ve heard this. I always request a corner piece. I’ve heard others request a middle piece. But the edges get really brown and chewy, and it’s sweet, but it’s not overly sweet. You eat it and you have yourself wondering, like, how is this vegan? What’s in here? But olive oil cakes are so moist in general. It is so moist. Yeah, it’s moist and it feels a little bit decadent, but it’s just, like, really easy to eat. -Juan: Yeah. -Yeah, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> We got the chocolate almond croissant. And I love chocolate, my wife loves almond stuff. -So this was the — -Sbrocco: No brainer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> …thing made for us. So… [ Laughs ] But we had it, and we took a bite into it. It has, like, this powdered sugar thing on top of it. They don’t skimp. They have a lot of almonds on it, and there’s a lot of chocolate filling on the inside. And we bit into it, and I was like, oh, this is so good. We split it in half, and I told my wife, I’m like, “You should have gotten two of these and then get a third one for you.”\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">It was so good. I had a mocha, and I’m very sensitive to caffeine. And so if I have a little, like, I’m ready to go. This was — The mocha was a double shot of espresso. Wow. You must have been flying. Yeah. [ Laughs ] But it actually helped, because we’re having all this bread and all these carbohydrates. And the mocha kept us awake. And so I was ready to go. For me, cappuccino all the way. It’s my favorite thing to order from there, but it’s always, yeah, beautifully crafted, perfect foam. I like a good, strong coffee. So it’s, for me, perfect. Yeah. You know, I really had a nice time. Just, like, looking at all the merch in the store, and, yeah, it was very Pacifica. Like, I definitely got that beach, you know, relaxed beach vibe. My — Actually, my own sourdough baby at home is from Rosalind, so yeah, I got my sourdough starter from them. -Wait, they do that? -Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> [ Laughs ] Okay. [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’ve just given away —\u003c/p>\n\u003cp class=\"p1\">[ Overlapping chatter ]\u003c/p>\n\u003cp class=\"p1\">Rosalind’s going to be cursing you. -[ Laughter ] -Yeah. Alright. I’ve had it for a few years, so I don’t know if they still do it. Alright. If you would like to try Rosalind Bakery, it’s located in the Manor Plaza in Pacifica. The average multicourse tab per person without drinks is around $20. Candice’s pick is the first US location for an iconic Tokyo-based ramen shop. Fresh, house-made noodles, broth simmered for hours, and layers of savory umami keep her whole family happily slurping to the last drop. Located in downtown San Mateo, it’s Taishoken Ramen.\u003c/p>\n\u003cp class=\"p1\">[ Speaking in Japanese ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sakaguchi:\u003c/b> Our restaurant is called Taishoken. We serve ramen and we are known as the birthplace of Tsukemen. Tsukemen means dipping noodle in Japanese. We serve noodle and hot broth separately. My grandfather and his cousin started Taishoken in 1951 Tokyo.\u003c/p>\n\u003cp class=\"p1\">[ Speaking in Japanese ]\u003c/p>\n\u003cp class=\"p1\">I really want to make my own noodle because the noodles is very important for texture and flavor. I brought special noodle machine from Japan, and we make noodle every single day in-house. Our main broth is tonkotsu broth. We cook over 24 hours. It makes broth very rich. First bite, just pick up some noodles and eat it to feel the flavor. And next, you just dip into the broth and slurp. It tastes really good. When I see the customer dump the dipping broth to the noodle, I was like, ah! But it’s been seven years, so I think they’re getting to know how to eat tsukemen.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I want to make customers happy, so I think the portion is kind of big. [ Chuckles ] My grandfather passed away, but I believe we carry on the legacy for making guests happy.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Alright, Candice, this kind of feels like a slice of Tokyo, huh? I have never been to Tokyo, but I’d like to think that by going to Taishoken, I have an opportunity to experience it. -Sbrocco: Yeah. -Meng: And, you know, sometimes I don’t necessarily want a really hot broth of ramen, especially on, like, a summer day. And when I saw the menu and they had a soupless-based ramen, the Tokyo Classic Aburasoba, it is delicious. It comes with this beautiful egg yolk on top. And underneath you have your pork char siu, your bamboo, your green onions, the noodles. But to me, what really brought it to that next level is this little cup of vinegar on the side. And you pour it on and you mix it in and it cuts through that richness. -That was it, I was hooked. -[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have, Alessandra? So we had a few things, but one of my favorites was what my kids ordered, the yuzu shio ramen. And first of all, I have to tell you, when we sat down, they brought special cups for my kids who are 3 and 5, and they brought special utensils and bowls for them. So immediately they invited them to be really prestigious guests at the table, which was so special for them. So they got that ramen. They loved it. It was this vegetable ramen. It had a really beautiful clear, but earthy kind of herby broth. There was a piece of fried tofu that sucked up the broth so perfectly. And then there were herbs on top of it. It was just really nice and light, and like, the noodles were literally falling out of my son’s mouth while he was eating it, like, okay, this is good. I was putting some in my dish. We were all eating it. I was going to say, 3- and 5-year-olds, you know, -I would imagine. -Yes. Yeah, they loved it and they felt like -they were part of the party. -Yeah. Yeah. And what other dish did you have? We had the tsukemen, the spicy tsukemen, which was a soupless ramen. -It has a dipping sauce. -Meng: Dipping ramen. Yes, and so you had this beautiful noodle, and those were buckwheat noodles. So they were, like, a little thicker, chewier, but really delicious and hearty. And then the dipping sauce was almost like a gravy. Like, this spicy gravy that you put the noodles in. There were two types of pork. And everything just melded together to have a really beautiful, hearty dish that was not soup. You know, it’s was, like, different. You’re like, oh, I’m going for ramen, but it’s not soup. You don’t have to dip it if you didn’t want to. You could just go for the noodle.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. What about you? So I got to say, when I first heard about this place, my wife and I had actually been there before. -Oh, really? -And it was — We didn’t have our best experience -eating there the first time. -Okay. But then I got to tell you, as a teacher, I always tell my kids, you can’t change what happens to you, but you can always change how you feel about it. -Yeah. -So we went there a second time. So much better. It was so good. I’m glad you recommended it. It was given a second chance. They could redeem themselves. Exactly. Exactly. It was so good. We got the Niku spicy ramen. I love spicy food, I love it. I can tell it’s spicy enough if it looks like I took a shower with my clothes on after. -I was just dripping. -Sbrocco: Sweating a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> But it was so good. It was a good spice level, a lot of heat to it. And then we got it with also the sand storm calamari appetizer. -Have you had that one yet? -Meng: Yes, that Koji ranch. -Juan: Mmm. Oh, yeah. -Meng: It is — I don’t know what is in it. -And the calamari is thick. -Juan: Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> There are big chunks of calamari and the — Oh, the fry is so good. It’s not heavy and greasy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> It’s perfect, yeah. There’s, like the pepper to it, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Yes. And it’s not that spicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Yeah, yeah, yeah, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dish you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> One of the other appetizers that we got was the cucumber green chili miso. -Mmm. -Juan: They have the sauce they put it on top of it. Makes it just a little bit spicy. There’s a little heat to it. It has this perfect crunch because they cut it up nice and fresh. It’s the perfect compliment, like, as you’re having all this broth and super spicy stuff. Have a little bite of the crunch there to cool it down. Cleanse the palate. Yeah. I think the takoyaki, it’s like little balls with octopus in them. The fry on the outside of it is not heavy. The inside is so flavorful. I don’t know how you make it, but it tasted like a creamy, savory mashed potato, I think that’s what it is, mixed in with little bits of, like, tender octopus. And then the okonomiyaki sauce really just tie it all together. We had had takoyaki, my wife and I had it in Osaka, and it was the closest we’ve had it. Like having it there, so… -It’s very authentic. -Yeah, yeah, yeah. -Absolutely. -Yeah. I also got the hiyayakko, which is a cold tofu dish. It comes with a huge pile of fried anchovies on top and red onions, with a ponzu sauce. And the tofu is firm and it’s got a great texture to it. It doesn’t, like, fall apart in your mouth like some tofus. -It is so good. -Any drinks to talk about? I didn’t have any drinks. I just drank more broth. -Sbrocco: Yeah. -[ Laughter ] I didn’t have any other drinks. -And I’m driving, so. -Sbrocco: Yeah. I think on a recent cold day, we got the hot sake. And that was really nice. They only have one kind of hot sake on the menu. -Sbrocco: Nice and warming. -Meng: Yeah, it was really good. And, you know, my kids, they always love the Shirley Temple. -Juan: Oh, yeah. [ Laughs ] -[ Overlapping chatter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> They make a little Shirley Temple there, so… -Sbrocco: That’s cute. -Meng: You can get that for your kids.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> We haven’t graduated to that yet. Want to get them eating without their hands. Alright. Was this affordable? I mean, you’ve gone quite a few times. Yeah, we go to Taishoken… At one point, I think my husband was taking them weekly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Oh. Yeah. Any time there’s talk of ramen, it’s always Taishoken. -Juan: Yeah. -Sbrocco: That’s great. And you guys will be back it sounds like. -Oh, absolutely. -Oh, yeah. Oh, yeah. -Bring me with you. -[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Nobody ever brings me. If you would like to try Taishoken Ramen, it’s located on East 4th Avenue in San Mateo, and the average multicourse tab per person without drinks is around $30. Looking for more Bay area bites you’ve just got to try? -[ Laughs ] -Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fantastic guests on this week’s show, Ryan Juan, who raves about the brisky baos at Smokin D’s BBQ in San Francisco, Alessandra Wood, who finds her own slice of carb heaven at Rosalind Bakery in Pacifica, and Candice Meng, who savors the aburasoba at Taishoken Ramen in San Mateo. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area”. I’m Leslie Sbrocco, and I’ll see you then. Cheers, everybody.\u003c/p>\n\u003cp class=\"p1\">[ All cheering ]\u003c/p>\n\u003cp class=\"p1\">You were fabulous, fabulous, fabulous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Whoo! I never know the perfect noodle because we try to make better noodle every single day. We have flour and water, salt. And also, we put the buckwheat. We try to adjust water ratio in different seasons. So it’s been improved over 70 years. But it’s fun.\u003c/p>\n\u003cp class=\"p1\">[ Speaking in Japanese ]\u003c/p>\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1790118944,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 11,
"wordCount": 5881
},
"headData": {
"title": "Check, Please! Bay Area reviews: Smokin' D's BBQ, Rosalind Bakery, Taishoken Ramen | KQED",
"description": "Bay Area locals try Tex-Mex Asian fusion barbecue in San Francisco, delectable bakes in Pacifica and soupless ramen in San Mateo.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area locals try Tex-Mex Asian fusion barbecue in San Francisco, delectable bakes in Pacifica and soupless ramen in San Mateo.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Smokin' D's BBQ, Rosalind Bakery, Taishoken Ramen",
"datePublished": "2026-02-26T19:30:12-08:00",
"dateModified": "2026-09-22T16:15:44-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 9200,
"slug": "food",
"name": "food"
},
"videoEmbed": "https://www.youtube.com/watch?v=bWON5UwZrJE",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23742/check-please-bay-area-reviews-smokin-ds-bbq-rosalind-bakery-taishoken-ramen",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 16, airs Thursday, February 26, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Smoke and bold flavors kick things off at \u003cstrong>Smokin’ D’s\u003c/strong> in San Francisco’s Sunset, where Texas-style barbecue meets Mexican and Asian flair. Plates land heavy with signature pulled pork, pork spare ribs, and smoked brisket tucked into fluffy bao — and classic sides like potato salad, all capped off with Banana Brulee Bliss for dessert. From there, it’s down the coast to Pacifica’s \u003cstrong>Rosalind Bakery\u003c/strong>, a bread-lover’s paradise known for iconic sesame-seed hoagie rolls, flaky chocolate almond croissants, cinnamon rolls, and breakfast sandos layered with egg, pimiento cheese, and rosemary ham. The episode wraps up in San Mateo at \u003cstrong>Taishoken Ramen\u003c/strong>, where house-made noodles shine in dishes like Tokyo-style aburasoba, spicy tsukemen with rich dipping broth, yuzu shio ramen, and crispy takoyaki, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23743\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23743\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ryan Juan, Alessandra Wood and Candice Meng from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b;\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://smokindsbbqsf.com/\">\u003cstrong>Smokin’ D’s BBQ\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.rosalindbakery.com/\">\u003cstrong>Rosalind Bakery\u003c/strong> (Rosalind Bakery)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.taishokenusa.com/san-mateo\">\u003cstrong>Taishoken Ramen \u003c/strong>(San Mateo)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23744\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-2000x2445.jpg\" alt=\"\" width=\"2000\" height=\"2445\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-2000x2445.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-160x196.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-768x939.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-1256x1536.jpg 1256w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2016_Wines-1675x2048.jpg 1675w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003c/p>\n\u003cp>\u003ca href=\"https://www.frankfamilyvineyards.com/wine/napa-valley/carneros-chardonnay-2024\">\u003cspan style=\"color: #339966;\">\u003cstrong>Frank Family Vineyards 2024 Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Carneros, California, $40\u003cbr />\n\u003c/em>This is a winery with a rich legacy. The historic building was home to Larkmead Winery, built in 1884. In the late 1950s, the revered Hanns Kornell began making high-quality sparkling wine on the property, then in 1992, Rich Frank, formerly president of Disney Studios and Paramount Television, acquired the venerable property. Along with his television journalist wife, Leslie, they have taken starring roles in building a brand based on showcasing the best of Napa Valley.\u003c/p>\n\u003cp>Their Chardonnay is consistently one of my top Napa recommendations due to its balance, complexity and elegance. Hailing from the cool-climate Lewis Vineyard in Carneros, it satisfies Chard lovers from those seeking vibrant and fresh versions to those that adore a full-bodied white with ripe fruit, a sultry texture and balanced toasty notes.\u003c/p>\n\u003cp>\u003ca href=\"http://rhysvineyards.com/\">\u003cspan style=\"color: #339966;\">\u003cstrong>Rhys 2023 Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Santa Cruz Mountains, California, $54\u003cbr />\n\u003c/em>The guiding principle at Rhys Vineyards is, as they say, to capture a sense of “somewhereness” in their estate-focused bottlings. To me, their wines perfectly express the elusive concept of terroir, which I refer to as the “taste of the place in the glass.” Rhys Vineyards’ various versions of Pinot Noir hail from both Mendocino County and the Santa Cruz Mountains. Though wines from this rugged appellation on California’s Central Coast may seem like a discovery, it has long been the birthplace of world-class wines crafted by respected producers such as Ridge and Mount Eden. Rhys Vineyards is the latest star to shine among those wine luminaries crafting wines with vines grown in the high-elevation, coastal-climate vineyards of these ancient mountains.\u003c/p>\n\u003cp>Their 2023 Santa Cruz Mountains Pinot Noir is a heralded vintage and will age gracefully for years, but it is hard not to immediately enjoy its vibrant purity of red fruit married with notes of wild herbs and a sleek, silky texture. For the price, you will not find a better bottle of California Pinot Noir.\u003c/p>\n\u003cp>\u003ca href=\"https://www.brownefamilyvineyards.com/\">\u003cspan style=\"color: #339966;\">\u003cstrong>Browne Family Vineyards 2023 “On Fox Island” Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Columbia Valley, Washington, $25\u003cbr />\n\u003c/em>Browne Family Vineyards is an innovative and fun family-owned company. They are committed to making great wines at great prices primarily from Washington state. Andrew Browne founded the family-forward company as a tribute to his late grandfather, William Bitner Browne, who was a mentor, veteran and community leader.\u003c/p>\n\u003cp>Their main grape source is the Browne Estate Vineyard in the Spring Valley District of Walla Walla, where the focus is on Bordeaux-style reds and a roster of delicious whites. The wine brands under their umbrella include the whimsical “Do Epic Shit” line celebrating life’s adventurous moments, the charity-led “Forest Project” and numerous more. I’m enamored with their “On Fox Island” Cabernet Sauvignon, which was crafted to highlight the outdoor lifestyle the family leads living on the island. The appealing label depicts a salmon swimming upstream, which is an island highlight. This Cab’s dark-berry fruit flavors are complemented by notes of spice and a velvety texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Artisanal pastries in Pacifica. You could put anything on that sandwich bread and I will eat it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tex-Mex fusion in San Francisco. The best smoked barbecue I’ve ever had.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And soupless ramen delights in San Mateo. The noodles were literally falling out of my son’s mouth while he was eating it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area”. -Giddy up. -Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">-Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area”, the show where Bay area residents review and talk about their favorite restaurants. Now we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are design history professor Alessandra Wood, teacher and theater director Ryan Juan, and physical therapist Candice Meng. -Welcome, everyone. -[ All greeting ] Excited to be here. The pitmasters at Ryan’s go-to spot are pushing the limits of classic Texas barbecue, blending it with both Asian and Mexican influences. The payoff? Smoky, fall-off-the-bone meats bursting with cross-cultural flavor. Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tucked away in San Francisco’s Outer Sunset, it’s Smokin’ D’s BBQ. -Yeah! [ Laughs ] -I’ll take a half pound. Oh, my God, look at this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> So good. Number 44. I grew up in San Francisco, which has always been known as a great food city. -For me, I grew up eating barbecue since I’m from Texas, and barbecue is just a way of life.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chu:\u003c/b> When we started this, we just wanted to focus on things that we love to eat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ramirez:\u003c/b> Taking a little Mexican, a little Asian, and a whole lot of Texan and mending them together. Mmm!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ramirez:\u003c/b> So in Texas, we’re known for barbecuing our food low and slow. A lot of salt, a lot of pepper, and a little secret recipe that I can’t divulge. -It’s a little spicy. It’s got a kick. -Fun fact — I don’t even like barbecue, but I sure love a pork bun. -Woman: Oh, my God, look at that. -Woman #2: Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chu:\u003c/b> When we first started dating, I was like, let me bring you somewhere that I love and we’re going to have dim sum. And he had a pork bun and he was like, “Damn, this is good. Can we put brisket inside?” We actually smoke our brisket specifically for the bao. We mix it with a traditional barbecue sauce, so it’s sweet and tangy. The bread to meat ratio is a little bit different than what you would normally find in Chinatown, so you’re getting almost a quarter pound of meat inside.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">-One of the things that incorporates my Mexican influence is the brisket tamale. We house make our masa as well as our salsa roja. You’re looking at my salsa roja maker right here. -Alright, man. -Thank you. I’ll see you later, bro. Appreciate it. We’re very small, so we don’t have a ton of seating. Even though there may be a little bit of a line, we get through it really quickly. You can also order ahead and it’ll be ready for you when you walk in. Nice to meet you. We’re right next to Golden Gate Park. You can walk there easily and have a picnic. I was born in the Sunset. I’m a native kid. What gives us so much pride and joy in this business is the people. We’ve really grown this community of customers. Really, it’s a family. -Came to get some brisky bao.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Chu:\u003c/b> We love seeing them day in and day out. Does daddy need to get you your own chips and queso? We really, truly have developed a neighborhood spot, which is exactly what we wanted to do.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">-Alright, Ryan, what is it about this place? I mean, this is a small spot, right? Kind of a lot of takeaway happening. -How did you discover it? -Yeah. So my wife and I, we’ve never seen a Texas barbecue place in the Sunset District. And so we’d gone on a walk by there, and it just smelled fantastic. I’m like, we got to try something from here. So we get there, we get their smoked signature brisket, and the crust on it is amazing. It’s got this amazing spice rub on it. And this is probably the best smoked barbecue I’ve ever had. Did you get the brisket? Did you try the brisket? -Wood: I got a brisket sandwich. -Sbrocco: Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That could be the best of both worlds.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> It was. It was so good because, you know, I was just kind of thinking like, oh, there’s going to be coleslaw on it, but instead of coleslaw, there were pickled onions. -Pickled red onions. -Juan: Oh, yeah, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> And so they had this, like, beautiful tartness to them. Like the acidity that you wanted to cut through the brisket without the heaviness of coleslaw. Like, there wasn’t as heavy as you expected. And then pickles, which were great. It was a really nice sandwich. Candice, what was your experience? We ordered the pulled pork sandwich. I can never turn down a pulled pork sandwich. And it was…that brioche. It — Everything about it was so tasty and flavorful. And I thought whatever sauce they used on it didn’t overwhelm the meat. So you really got a good hit of that smokiness. So good, so good. And did you get anything with it like sides or…? We got the cornbread, which was enormous. It was like the size of my head. Oh, yeah, and I was so excited because the cornbread is baked in, like, muffin tins. So all of the bottom of it has this chewy crispiness, which is my favorite. Like, I’m a corner brownie person. So it was like — -I so am! I so am. I don’t let my kids touch the corners.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> Yes, and it was like a sweet cornbread with some jalapeños in it. So you had a little bit of spiciness, -and I loved the chewiness of it. -Yeah. And what did you get? I’m sure you got many dishes. -I did, yeah. -Sbrocco: Start with one. Well, I got a rack of ribs, which were delicious and I would say probably the best ribs I’ve had in the Bay area. They were really beautifully seasoned. They were not, like, fall off the bone, but they were really tender. Yeah, we did get the, uh, the potato salad as a side once. -Did you try that one? -It’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Yeah, yeah. [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So is this one more kind of a little vinegary or…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Yeah, yeah, yeah. Yeah. There’s some egg into it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> It wasn’t like a mayo-y potato salad. It was a little bit fresher. A really good compliment to the meats. What was your second, third, or fourth dish?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>What we also got was the bao… -Sbrocco:\u003c/b> Yeah. -Meng: …with the brisket.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which is really their signature.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Correct. And anything that can sort of fit in the palm of my hand easily I am game for. And it was delicious. I really liked the bake on the bao. I thought it had that really nice milk bun flavor that is very common. And so, the combination, it really, really did make sense. And what else did you have? The Korean cowboy bun, which was also really delicious. It was like spicy. You really could taste the gochujang in it. And so it had this — It left a nice flavor in your mouth wanting you to go back for more. But the bun sort of tamed it a little bit. It’s just a good name. Giddy up. -Yeah. -[ Laughter ] Korean cowboy. I love it. -Alright, Ryan, what about you? Any other dishes? The other thing we did have was the hot link. And that one’s really good. They smoke it perfectly, and then when they give it to you, they cut it up into bite sized pieces already. So it’s ready to go. And it’s hard because, like, when I go to pick it up, I have to stop myself from eating it on the way home. When you said that, I knew that that was going to happen. [ Laughter ] Yeah. Now, did you wash it down with anything? Did you have any drinks or…? Oh, no, we didn’t have any drinks. We — I always just end up getting more meat. But I want to ask you guys if there’s — about the banana brulée bliss. Did you guys happen to try it? Because for my thing, for desserts, like, if it’s too sweet, then it kind of ruins it. -I want something that’s just a little bit sweet. -Sbrocco: right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Because if it’s not too sweet, I’m going to get some later. So, [laughs] I wanna make sure. -But I haven’t had it yet. -No, it’s perfect if it’s not too sweet. You’ve had such intense, you know, savoriness. You want something just to — just a change of flavor, but not too much. And so did you guys happen to try the — -Any room? No. -No room. Yeah. No room after all the barbecue. -Just get more meat. -Sbrocco: Yeah, yeah. Well, it sounds like you all had a great time there. Yeah. And would go back. She’s like, “We go back all the time.” I just want to get the brisky bao. -[ Laughter ] -Alright. If you would like to try Smokin’ D’s BBQ, it’s located on Irving Street in San Francisco. And the average multi-course tab per person without drinks is around $30. At Alessandra’s hip modern bakery, sourdough is the star attraction, forming the base for inventive sandwiches stacked with seasonal produce and chef driven flavors. Located just blocks from the beach in Pacifica, it’s Rosalind Bakery.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">-Rosalind Bakery is a community hub here in Pacifica. It’s art, it’s music, it’s delicious artisan food.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">The first thing that you’re probably going to get hit with is the smell of all of the baked goods coming in and out of the oven, and then you’ll definitely notice the atmosphere and how welcoming it can be.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I started the bakery in 2017, and was at great discontent with my career doing software development. I felt compelled to make a product with my hands. Bread is fascinating. It’s this hub of a wheel of life, of agriculture, art, math, and biology. -Check the pH level of the bread. Usually 4.2 is an ideal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kosoy:\u003c/b> The item that I’m most proud of is the coastside sourdough. We’re about 1,000 feet from the ocean, and it’s always going to be a little bit more humid here, a little bit cooler. And that helps with our fermentation. And it develops that complex flavor in the bread.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I have my hoagie roll, which features semolina and sesame seeds as a flavor combination that I love. -It has such a great texture. -Kosoy: It’s amazing. We’ve developed a separate sourdough culture just for the croissants that has sugar added to it to help with the fermentation in that enriched dough. we’re making savory and sweet danishes, depending upon what ingredients we get from the farmer’s market.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Rave:\u003c/b> We have a full espresso bar. We make our own syrups in-house. And all of our coffees are sourced from local roasters. What I hope most people feel like when they’re leaving is, “Man, that place is really cool. I would really like to go back sometime.” -Yeah. -Kosoy: A lot of love and passion in what we’re doing. I’ve dedicated my life to bread.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kosoy:\u003c/b> Rosalind is my temple to bread!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Good job. Nicely done. Alright, Alessandra, this is — It’s not what you expect from a bakery, right? It’s kind of got a party vibe going on. -Absolutely. I go in there and I can’t stop myself from singing whatever songs they have blasting. Or sometimes it’s live music. -It’s just fun. Good energy. -Sbrocco: Yeah. One of my favorite things there is anything made on their hoagie bread. So the Rosalind hoagie, it’s this Italian hoagie. Just amazing. For anybody who’s an East Coaster, you know what a hoagie is. Like a big, long sub sandwich. That bread is so iconic to the East Coast. It’s soft on the inside. It has a light crust. It’s peppered in sesame seeds, but it has this really chewy texture. And then it’s filled with Italian meats, sharp provolone cheese, some nice, like, radicchio or red leaf lettuce to kind of elevate it a little bit. And then this Calabrian chili mayo, which gives it a touch of spice that’s like, you know, you just want to eat the whole thing. You’ve got everything in one spot. -Yes. -Sbrocco: Alright. What about you? What did you order, Ryan? So we got the con patate pizza. And it was baked on this, the most perfect focaccia bread ever. The focaccia was so soft and pillowy. And on the top, they had perfectly seasoned potatoes and the cheese. And they cooked it such that it had, like, a slight char to it at the top. It gives that extra flavor to it. It was just amazing. And it was a big piece, too. And so it’s like my wife and I could split that and like, okay. The only thing was, I wish I could take it home and warm it up so I could have it nice and hot. But I had to eat it right then and there. It was just so perfect. We’d gotten the breakfast sando as well, and in that it has, like, the egg, it has — We actually added mortadella. And what I love about that was they pan fried the mortadella a little bit. So it’s almost like bacon. -Wow. -Put bacon in anything, I’m all game. [ Laughs ] But then with that spicy sauce on it, I’m like, oh, my gosh. -That sandwich bread, that is what I’m most obsessed about at Rosalind Bakery. You could put anything on that sandwich bread and I will eat it. Ironically, my favorite thing there was the turkey sandwich because my son got it, and the turkey was moist and tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which doesn’t always happen.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Exactly. Right. A lot of turkey deli meat can be very dry, but that with the bread and whatever that dijonnaise that they put on it with the cheese, I mean, it was so good. -Any pastries or things you want to talk about? The cinnamon roll. That is — First of all, it’s huge. It’s like the size of my head. And it has sourdough in it. So you have, like, this sourdough feel to it filled with cinnamon and sugar. So the sugar caramelizes on the bottom. And then it has that classic cream cheese icing. But it’s huge. And it is — -So it’s a shareable item? -It’s shareable. I will eat it for a couple days with my kids. They will cry if they’re out of stock. When we get to the bakery and there are no cinnamon rolls, they literally will cry. They’re 3 and 5, so they’re allowed. They’re allowed. Okay. And then when we eat it all up, there may be tears, too, so… They’re like, “Oh, we wanted more.” -Sbrocco: Did you get any pastries? -We did. We got chocolate chip cookies. Because you can’t really ever go wrong with a chocolate chip cookie. And I think we got two and they were gone within about 30 seconds with eight hands between the family of four digging into the paper bag. And they were flavorful and thick and just so sweet and so delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what else did you get? The olive oil cake. It’s a lemon poppy seed olive oil cake. And it’s vegan, actually. But you wouldn’t know. It is beautifully baked with these very crispy, chewy edges, which I love. People will request, and I’ve heard this. I always request a corner piece. I’ve heard others request a middle piece. But the edges get really brown and chewy, and it’s sweet, but it’s not overly sweet. You eat it and you have yourself wondering, like, how is this vegan? What’s in here? But olive oil cakes are so moist in general. It is so moist. Yeah, it’s moist and it feels a little bit decadent, but it’s just, like, really easy to eat. -Juan: Yeah. -Yeah, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> We got the chocolate almond croissant. And I love chocolate, my wife loves almond stuff. -So this was the — -Sbrocco: No brainer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> …thing made for us. So… [ Laughs ] But we had it, and we took a bite into it. It has, like, this powdered sugar thing on top of it. They don’t skimp. They have a lot of almonds on it, and there’s a lot of chocolate filling on the inside. And we bit into it, and I was like, oh, this is so good. We split it in half, and I told my wife, I’m like, “You should have gotten two of these and then get a third one for you.”\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">It was so good. I had a mocha, and I’m very sensitive to caffeine. And so if I have a little, like, I’m ready to go. This was — The mocha was a double shot of espresso. Wow. You must have been flying. Yeah. [ Laughs ] But it actually helped, because we’re having all this bread and all these carbohydrates. And the mocha kept us awake. And so I was ready to go. For me, cappuccino all the way. It’s my favorite thing to order from there, but it’s always, yeah, beautifully crafted, perfect foam. I like a good, strong coffee. So it’s, for me, perfect. Yeah. You know, I really had a nice time. Just, like, looking at all the merch in the store, and, yeah, it was very Pacifica. Like, I definitely got that beach, you know, relaxed beach vibe. My — Actually, my own sourdough baby at home is from Rosalind, so yeah, I got my sourdough starter from them. -Wait, they do that? -Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> [ Laughs ] Okay. [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’ve just given away —\u003c/p>\n\u003cp class=\"p1\">[ Overlapping chatter ]\u003c/p>\n\u003cp class=\"p1\">Rosalind’s going to be cursing you. -[ Laughter ] -Yeah. Alright. I’ve had it for a few years, so I don’t know if they still do it. Alright. If you would like to try Rosalind Bakery, it’s located in the Manor Plaza in Pacifica. The average multicourse tab per person without drinks is around $20. Candice’s pick is the first US location for an iconic Tokyo-based ramen shop. Fresh, house-made noodles, broth simmered for hours, and layers of savory umami keep her whole family happily slurping to the last drop. Located in downtown San Mateo, it’s Taishoken Ramen.\u003c/p>\n\u003cp class=\"p1\">[ Speaking in Japanese ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sakaguchi:\u003c/b> Our restaurant is called Taishoken. We serve ramen and we are known as the birthplace of Tsukemen. Tsukemen means dipping noodle in Japanese. We serve noodle and hot broth separately. My grandfather and his cousin started Taishoken in 1951 Tokyo.\u003c/p>\n\u003cp class=\"p1\">[ Speaking in Japanese ]\u003c/p>\n\u003cp class=\"p1\">I really want to make my own noodle because the noodles is very important for texture and flavor. I brought special noodle machine from Japan, and we make noodle every single day in-house. Our main broth is tonkotsu broth. We cook over 24 hours. It makes broth very rich. First bite, just pick up some noodles and eat it to feel the flavor. And next, you just dip into the broth and slurp. It tastes really good. When I see the customer dump the dipping broth to the noodle, I was like, ah! But it’s been seven years, so I think they’re getting to know how to eat tsukemen.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I want to make customers happy, so I think the portion is kind of big. [ Chuckles ] My grandfather passed away, but I believe we carry on the legacy for making guests happy.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Alright, Candice, this kind of feels like a slice of Tokyo, huh? I have never been to Tokyo, but I’d like to think that by going to Taishoken, I have an opportunity to experience it. -Sbrocco: Yeah. -Meng: And, you know, sometimes I don’t necessarily want a really hot broth of ramen, especially on, like, a summer day. And when I saw the menu and they had a soupless-based ramen, the Tokyo Classic Aburasoba, it is delicious. It comes with this beautiful egg yolk on top. And underneath you have your pork char siu, your bamboo, your green onions, the noodles. But to me, what really brought it to that next level is this little cup of vinegar on the side. And you pour it on and you mix it in and it cuts through that richness. -That was it, I was hooked. -[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have, Alessandra? So we had a few things, but one of my favorites was what my kids ordered, the yuzu shio ramen. And first of all, I have to tell you, when we sat down, they brought special cups for my kids who are 3 and 5, and they brought special utensils and bowls for them. So immediately they invited them to be really prestigious guests at the table, which was so special for them. So they got that ramen. They loved it. It was this vegetable ramen. It had a really beautiful clear, but earthy kind of herby broth. There was a piece of fried tofu that sucked up the broth so perfectly. And then there were herbs on top of it. It was just really nice and light, and like, the noodles were literally falling out of my son’s mouth while he was eating it, like, okay, this is good. I was putting some in my dish. We were all eating it. I was going to say, 3- and 5-year-olds, you know, -I would imagine. -Yes. Yeah, they loved it and they felt like -they were part of the party. -Yeah. Yeah. And what other dish did you have? We had the tsukemen, the spicy tsukemen, which was a soupless ramen. -It has a dipping sauce. -Meng: Dipping ramen. Yes, and so you had this beautiful noodle, and those were buckwheat noodles. So they were, like, a little thicker, chewier, but really delicious and hearty. And then the dipping sauce was almost like a gravy. Like, this spicy gravy that you put the noodles in. There were two types of pork. And everything just melded together to have a really beautiful, hearty dish that was not soup. You know, it’s was, like, different. You’re like, oh, I’m going for ramen, but it’s not soup. You don’t have to dip it if you didn’t want to. You could just go for the noodle.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. What about you? So I got to say, when I first heard about this place, my wife and I had actually been there before. -Oh, really? -And it was — We didn’t have our best experience -eating there the first time. -Okay. But then I got to tell you, as a teacher, I always tell my kids, you can’t change what happens to you, but you can always change how you feel about it. -Yeah. -So we went there a second time. So much better. It was so good. I’m glad you recommended it. It was given a second chance. They could redeem themselves. Exactly. Exactly. It was so good. We got the Niku spicy ramen. I love spicy food, I love it. I can tell it’s spicy enough if it looks like I took a shower with my clothes on after. -I was just dripping. -Sbrocco: Sweating a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> But it was so good. It was a good spice level, a lot of heat to it. And then we got it with also the sand storm calamari appetizer. -Have you had that one yet? -Meng: Yes, that Koji ranch. -Juan: Mmm. Oh, yeah. -Meng: It is — I don’t know what is in it. -And the calamari is thick. -Juan: Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> There are big chunks of calamari and the — Oh, the fry is so good. It’s not heavy and greasy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> It’s perfect, yeah. There’s, like the pepper to it, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Yes. And it’s not that spicy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Yeah, yeah, yeah, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dish you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> One of the other appetizers that we got was the cucumber green chili miso. -Mmm. -Juan: They have the sauce they put it on top of it. Makes it just a little bit spicy. There’s a little heat to it. It has this perfect crunch because they cut it up nice and fresh. It’s the perfect compliment, like, as you’re having all this broth and super spicy stuff. Have a little bite of the crunch there to cool it down. Cleanse the palate. Yeah. I think the takoyaki, it’s like little balls with octopus in them. The fry on the outside of it is not heavy. The inside is so flavorful. I don’t know how you make it, but it tasted like a creamy, savory mashed potato, I think that’s what it is, mixed in with little bits of, like, tender octopus. And then the okonomiyaki sauce really just tie it all together. We had had takoyaki, my wife and I had it in Osaka, and it was the closest we’ve had it. Like having it there, so… -It’s very authentic. -Yeah, yeah, yeah. -Absolutely. -Yeah. I also got the hiyayakko, which is a cold tofu dish. It comes with a huge pile of fried anchovies on top and red onions, with a ponzu sauce. And the tofu is firm and it’s got a great texture to it. It doesn’t, like, fall apart in your mouth like some tofus. -It is so good. -Any drinks to talk about? I didn’t have any drinks. I just drank more broth. -Sbrocco: Yeah. -[ Laughter ] I didn’t have any other drinks. -And I’m driving, so. -Sbrocco: Yeah. I think on a recent cold day, we got the hot sake. And that was really nice. They only have one kind of hot sake on the menu. -Sbrocco: Nice and warming. -Meng: Yeah, it was really good. And, you know, my kids, they always love the Shirley Temple. -Juan: Oh, yeah. [ Laughs ] -[ Overlapping chatter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> They make a little Shirley Temple there, so… -Sbrocco: That’s cute. -Meng: You can get that for your kids.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wood:\u003c/b> We haven’t graduated to that yet. Want to get them eating without their hands. Alright. Was this affordable? I mean, you’ve gone quite a few times. Yeah, we go to Taishoken… At one point, I think my husband was taking them weekly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Juan:\u003c/b> Oh. Yeah. Any time there’s talk of ramen, it’s always Taishoken. -Juan: Yeah. -Sbrocco: That’s great. And you guys will be back it sounds like. -Oh, absolutely. -Oh, yeah. Oh, yeah. -Bring me with you. -[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Nobody ever brings me. If you would like to try Taishoken Ramen, it’s located on East 4th Avenue in San Mateo, and the average multicourse tab per person without drinks is around $30. Looking for more Bay area bites you’ve just got to try? -[ Laughs ] -Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fantastic guests on this week’s show, Ryan Juan, who raves about the brisky baos at Smokin D’s BBQ in San Francisco, Alessandra Wood, who finds her own slice of carb heaven at Rosalind Bakery in Pacifica, and Candice Meng, who savors the aburasoba at Taishoken Ramen in San Mateo. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area”. I’m Leslie Sbrocco, and I’ll see you then. Cheers, everybody.\u003c/p>\n\u003cp class=\"p1\">[ All cheering ]\u003c/p>\n\u003cp class=\"p1\">You were fabulous, fabulous, fabulous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Meng:\u003c/b> Whoo! I never know the perfect noodle because we try to make better noodle every single day. We have flour and water, salt. And also, we put the buckwheat. We try to adjust water ratio in different seasons. So it’s been improved over 70 years. But it’s fun.\u003c/p>\n\u003cp class=\"p1\">[ Speaking in Japanese ]\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23742/check-please-bay-area-reviews-smokin-ds-bbq-rosalind-bakery-taishoken-ramen",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3758",
"checkplease_3845",
"checkplease_3760",
"checkplease_3750",
"checkplease_3731",
"checkplease_9200",
"checkplease_3847",
"checkplease_3871",
"checkplease_9450",
"checkplease_9211",
"checkplease_3741",
"checkplease_3738",
"checkplease_10",
"checkplease_3729",
"checkplease_8061",
"checkplease_9427"
],
"tags": [
"checkplease_8776",
"checkplease_8575",
"checkplease_8988",
"checkplease_8633",
"checkplease_1368",
"checkplease_9245",
"checkplease_8794",
"checkplease_8758",
"checkplease_8518",
"checkplease_8519"
],
"featImg": "checkplease_23747",
"label": "checkplease_9339"
},
"checkplease_23721": {
"type": "posts",
"id": "checkplease_23721",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23721",
"score": null,
"sort": [
1770953542000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-mykonos-meze-trifecta-montesacro",
"title": "Check, Please! Bay Area reviews: Mykonos Meze, Trifecta, Montesacro",
"publishDate": 1770953542,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Mykonos Meze, Trifecta, Montesacro | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 14, airs Thursday, February 12, 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 guests head to Burlingame at \u003cstrong>Mykonos Meze\u003c/strong>, where Greek small plates are meant for sharing and lingering. Diners scoop up tzatziki with warm pita, savor charred souvlaki, and enjoy keftedes and rich moussaka, finishing with honey-soaked baklava and profiteroles. Next, we head to San Jose’s \u003cstrong>Trifecta\u003c/strong>, an intimate, high-energy spot blending Japanese technique with Filipino influence, where dishes like smoked hamachi tacos, scallop carpaccio with lychee, chawanmushi with longanisa, and pristine nigiri sets showcase the chefs’ precision and playful creativity. Finally, we head to Walnut Creek’s \u003cstrong>Montesacro\u003c/strong>, where the Roman-inspired pinsa takes center stage in a warm, bustling space. Guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. To cap off the episode, reporter Cecilia Phillips heads to \u003cstrong>Dandelion Chocolate’s 16th Street Factory\u003c/strong> for “Cecilia Tries It,” trying her hand at making caramel bonbons and getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23722 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jamie Grisar, Josh Baldovino and Tony Martinez from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"background-color: transparent\">Get Restaurant Information:\u003c/span>\u003c/p>\n\n\u003cul>\n\u003cli>\u003ca href=\"https://www.mykonosmeze.com/\">\u003cstrong>Mykonos Meze\u003c/strong> (Burlingame)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://trifectaomakase.com/\">\u003cstrong>Trifecta\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.montesacro.com/about-walnut-creek\">\u003cstrong>Montesacro \u003c/strong>(Walnut Creek)\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-23723\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-2000x2667.jpg\" alt=\"\" width=\"2000\" height=\"2667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-2000x2667.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-scaled.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.anabawines.com/\">Anaba Wines\u003c/a> is not only a family producer of a rich roster of wines; it’s a place for discovery. If you’re in the Sonoma area, make sure to stop by the winery. Named for the cooling influence of the nearby San Pablo Bay and Pacific Ocean breezes, also called anabatic winds, the wines focus on elegance, complexity and vibrancy that comes from grapes allowed to ripen slowly on the vine. Careful crafting of those grapes into wine is Anaba’s signature.\u003c/p>\n\u003cp>A visit to the property evokes a casual vibe that marries a sense of fun and playfulness with seriously delicious wines. Founded by John Sweazey, a businessman turned vintner, the winery was a longtime dream of his from days traveling the wine world. He wanted to capture and share the sense of family and camaraderie that comes from a passion for the culture of wine.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2024 “Turbine White” Blend\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Sonoma Valley, California, $36\u003c/em>\u003cb>\u003cbr>\n\u003c/b>This Rhone-inspired white is a unique blend of grapes such as Grenache Blanc, Roussanne, Marsanne, Viognier and Picpoul Blanc. A mouth-filling hit of citrus and melon notes led by aromas of honeysuckle, it’s an excellent alternative white to ring in any season of the year.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2022 Chardonnay, J McK Estate Vineyard\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Carneros, California, $64\u003c/em>\u003cb>\u003cbr>\n\u003c/b>This estate-grown Chardonnay, named after John Sweazey’s two children, John Michael and McKenna, is lush and creamy but balanced by racy acidity that leaves you with a thirst for more. It’s ideal paired alongside grilled fish or with a bite of brie cheese.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2022 Pinot Noir\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Sonoma Coast, California, $54\u003c/em>\u003cb>\u003cbr>\n\u003c/b>The flagship Pinot of Anaba is a blend of some of the best vineyards planted in the cool Sonoma Coast appellation. Each vintage is a different blend of these vineyards, with the goal of making a stylishly sleek Pinot Noir that’s pure pleasure to sip.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2022 Grenache, Floria Marie Vineyard\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Russian River Valley, California, $54\u003c/em>\u003cb>\u003cbr>\n\u003c/b>Grenache is one of my favorite red grapes. Traditionally hailing from the southern Rhone Valley of France, it’s planted in select spots globally, including California. Anaba’s single-vineyard bottling is a powerfully spicy red packed with juicy fruit aromas and flavors wrapped in a sultry, smooth texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cstrong>Man #2\u003c/strong>: Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Authentic Greek mezes in Burlingame.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Salted, crispy, fluffy in the middle.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Roman pizzas and pasta in Walnut Creek.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Oh, boy, I went nuts there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And contemporary omakase in San Jose.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> The scallops are so soft. It’s almost like you’re eating a cloud.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Boom. Boom, boom, boom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Boom.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">[ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the “Check, Please” table today are investor services representative Jamie Grisar, electrical lineman Tony Martinez, and marketing manager Joshua Baldovino. Welcome, everyone. Ready for fun?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Tony’s choice specializes in small plates packed with big flavors. From tangy tzatziki, to grilled octopus, to warm flatbreads, the menu is a passport to the Aegean. So pour a little ouzo and get ready to say “opa” as we head to Burlingame, home to Mykonos Meze House.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ustel:\u003c/b> Mykonos Meze House is a Greek casual neighborhood eatery.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">Mykonos is like a party island and then the energies never end. Endless nightlife.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">I fell in love with the Greek food because of my mom, because moms are always the best. Meatballs — our favorite one. We are always cooking for lamb and meatballs at home. And I like always cooking barbecue. A live grill charbroil, I’m always using for mesquite. Our signature dish is Mykonos souvlaki. The souvlaki, we are using for prime tenderloin with the shallot onion together. The seasoning process is for two days to make them perfect. It’s gonna be melting in your mouth. Meze is the family-style sharing for the small appetizers, hot and cold. Our bar — We have many options. Specially, I like ouzo and tequila. But we have also wine and also other spirits.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Together:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ustel:\u003c/b> What I’m always hearing from the people at the restaurant is, look for something living in there, something’s soul.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Ohh!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ustel:\u003c/b> It feels like home.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, Tony. How many times have you been to this place?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It’s gonna be over 500.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> 500?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> At least. I go there almost every day.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> That is amazing.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Oh, I can see some Greekness going on in your tattoos.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah. My wife didn’t agree on this, but, you know, I got the Greek key on both sides, and I got the Parthenon, and I got Athena.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So you are Greek through and through?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yes. I’m infused.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So what do you order when you walk in the door, you sit down, they say, “Hey, Tony, come. Here’s your table”?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The spreads. I usually do the spreads with the pita bread and the tzatziki’s in there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> They have pretty good spreads in there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It really opens up your palate because there are so many dips. And the bread is nice and warm and fluffy. Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> So I got the keftedes, which I think is a classic dish that you have to get any time you go get Greek. That’s your benchmark. Half beef, half lamb. The way that they cooked it, it had a nice little crisp and char on the outside just from the grill, but on the inside was delicious. How they seasoned it was great.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So is there one dish that you just absolutely love and you order every time?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The chicken. It is grilled to perfection. It’s thighs. They’re real thin. So he puts Greek oregano, lemon, salt, and he just grills it over — It’s like a Pourgouri. And then he puts a little bed of tzatziki on it. And then with the pita bread, it’s heaven to me because that’s what I love. I love that, but, you know, that’s one of my favorites that I go for all the time.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. Did you have that?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did not have the grilled chicken, but I did have a tenderloin.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I was debating between the rib eye or the tenderloin when I got there, and I said, “You know what? I actually never order tenderloin. Let me try it.” And so it was these two tenderloin kebabs, grilled again. It was also plated on top of these roasted vegetables, which were delicious.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I never eat all the vegetables, but actually that was maybe almost as good as the meat itself, ’cause the meat itself was tender, charred perfectly on the outside, and then the sauce that was on the bottom, I just kept scooping it with either the meat or the vegetables over and over.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So you got your veggies. I love it.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And what about you, Jamie?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> So you mentioned the rib eye, and I did end up getting the rib eye. And it’s plated beautifully. It’s on a wood cutting board. And then they light it on fire.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Together:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Opa! Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It’s ouzo.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Ah. That’s why you light it on fire.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Got you.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I’m glad she got to experience that, because that’s the whole idea there. And the “opa,” because they…\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> It’s “opa” and ouzo!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And it was awesome. The steak was — I got it medium rare. And so it was cooked perfectly. It had a beautiful sear on the outside and it came with these potatoes. Honestly, the potatoes were the star of the show. Better than the rib eye.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Very good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Salted. Crispy. Pillowy, fluffy in the middle. Could not ask for better potatoes. Honestly.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> They’re like steak fries.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> They are. They’re thick. Oh, so good. We also got the lamb shank, so… And that was also extremely tender. That sauce — Oh, I could drink it. I could drink it. It was so good. I mean, I would just say it was like a Greek gravy.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The moussaka is very good. It’s eggplant with potatoes and the Béchamel sauce. And it’s piping hot. So you got to wait. You got to let it breathe a little bit. So that gives you a chance to drink a little more.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> It gives you a chance to drink something. So what did you have to drink?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I’ve always liked the spicy margarita, but then it’s the White Shadow they always brought me because I like piña coladas. But it’s just, the only difference is vodka instead of Bacardi.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Instead of rum. Mm-hmm. Okay. Did you have anything to drink alongside?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Yeah. So I did a Paper Plane. So it’s a bourbon-based cocktail with some Aperol, and it was surprisingly refreshing. Normally you think of a whiskey cocktail as kind of being heavy and not so as refreshing, but this was a little bit of citrus to it with the Aperol. And so it was perfect for a weekend afternoon.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Did anybody have dessert? Or in the many times you’ve gone, have you done dessert?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Many times.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">Profiteroles. Those are the best because they’re, like, puffy, you know, cream puffs with vanilla ice cream and just with a little chocolate drizzled on top of it.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> With the little one, did you get to share dessert?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> I did. We got baklava because it comes with ice cream. So good. Honey, pistachio. And the phyllo is actually pretty soft because it’s so soaked. Really good.\u003c/p>\n\u003cp class=\"p2\">[ Glasses clink ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> So there’s another thing about Mykonos that when it turns dark, Marco comes out, the lights dim down, and then he gets the light shows going, and then he has a smoker, too. And then the music goes up. So if you’re gonna go there and you want to have a lively time, it’s gonna be after 8:00.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> You’re capturing the fun of the island.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It’s great. I wish I was there now.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Me too. All right. If you would like to try Mykonos Meze House, it’s located on Lorton Avenue in Burlingame, and the average multi-course tab per person without drinks is around $60. Joshua says his sleek little sushi spot is one of Silicon Valley’s true hidden gems. Offering creative takes on Japanese and Filipino favorites, fruit-forward cocktails, and a lively vibe, every meal is a true feast for the senses. Tucked away in southern San Jose’s Silver Creek area, it’s Trifecta.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> Trifecta is a Japanese sushi restaurant with Filipino influence starring me, my brother Ryan, and our mom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Thank you guys. Thank you so much.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ryan:\u003c/b> Sharing food that we love.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> All right. Enjoy, guys. Woman #2: Thank you.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> When people think of sushi, they just think of raw fish, rolls.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ryan:\u003c/b> We like to try not to be too traditional and bend the rules a little bit.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> We like to kind of spice it up and add toppings to our nigiris.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> To the chefs.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> We love to use, like, chicharrón and taro and use it as an added texture, depth, and crunch. But a lot of our sauces and flavors come from calamansi. So we do have our signature cold plates, like our yellowtail crudo, and bluefin tuna chili garlic — That’s probably our flagship dish. But a lot of Filipino dishes are hot. So, like, our short rib — a 72-hour braise.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ryan:\u003c/b> The vibe is bustling. It’s cracking, it’s popping. We want to make sure our guests are taken care of, but we try to have fun at the same time and enjoy the moment.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> This is a dream come true. This is our hometown. So providing, you know, to our own community the food that we love doing, it just means a lot to us. Out of all the places in the world, they chose to be here with us. And that’s a special moment.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, Joshua, talk to me about this place, because it’s an interesting blend, isn’t it, of flavors and cultures and cuisines.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> It is. It’s these two Filipino brothers who have this traditional Japanese spot, but now they added a little bit of Filipino twist to it, so they get the best of both worlds now. If you’re going for the real exciting experience, you do omakase.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right. Chef choice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Yes. Or you can do à la carte on the menu.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did start with a cocktail at first. It was an espresso sesame sake.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Ah.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> That was good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> So you get the hint of coffee, but you still have a nice sake, which brings this lightness to it. And then it has a sesame crisp on it, and it adds a nice little textural element.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, so you’ve got a cocktail in your glass and what goes with it?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> And then garlic edamame for me. If anyone’s been to Hawaii and has gotten any kind of garlic shrimp scampi, they have replicated that garlic sauce to a T. The edamame is just doused in it. And so you just can’t help but just take the entire bean and just get all the sauce and all the garlic. Maybe not great for the date after, but really good as you taste it through.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right. And, Jamie, what about you?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> We did the omakase. And so the first dish they brought out was oysters. And the first oyster was with a yuzu vinaigrette. And the second was with a wasabi vinaigrette. The wasabi was so nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Like, it didn’t burn your nose. It was just that right amount of spicy. And that yuzu was refreshing.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And then after that, it was the chawanmushi, which is a Japanese soufflé. And it was beautiful. It was silky and salty and sweet and with a Filipino twist, they put in longganisa. And so it had the crispy bits and it had a beautiful seared scallop on it, so you also had that buttery taste. Really delicious for the first two courses.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> First two courses. All right. We’ll get back to you with more. What about you now, Tony? How was your experience?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It was great. The little tacos.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> The hamachi tacos.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> They were delicious. Something about it. I’ve never had that flavor before.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Have you had those before?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did. So the hamachi tacos are really nice ’cause it is. It’s a nice little starter, as well. It’s a wonton crisp taco. And then you’ll have a little bit of avocado within. It’s raw hamachi on top with some sauce and then a sliced jalapeño.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> But I never had the raw. The raw fish. And that got me going. And I was like, “wow, that was good.” That’s why the yellowtail came in effect. And my son brought me into that. With the jalapeño oil sauce.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. So that’s what you had next.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Ooh, yes. Oh, that was delicious. It just melted in your mouth.\u003c/p>\n\u003cp class=\"p2\">\u003cspan class=\"s1\">♪\u003c/span> Girl, can I talk to you? \u003cspan class=\"s1\">♪\u003c/span>\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> And with Rex, the deejay, Rex, was there going. He was the best.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">He came to us and talked to us.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> You like party places. I can tell. He likes party spots. All right. And what else did you have?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yeah. So if you don’t want to go all the way raw, part of the omakase set was seared albacore tuna in a ponzu sauce. Light. Refreshing. With that, you know, hint of lime. And then after that, it was a nigiri plate. And so it was four pieces of nigiri and their in-house-made tamago with an egg omelet. But it was really good. And each piece has toppings. And it did really enhance the flavor of each piece of nigiri that we did get.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. And you’re shaking your head, going…\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Oh, I mean, you have to get some sushi, for sure. So whether you’re doing sashimi or nigiri, you have to try it. And two of my other favorites — There’s a scallop carpaccio dish. And so they have scallops. That’s paired with some lychee fruit. And they have some citrus around the plate, too. It looks like a piece of art on the plate itself. And the scallops are so soft. It’s almost like you’re eating a cloud.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> We had the tempura roll. You know, the tempura roll was meshed together with the unagi sauce.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It was so good. So I’m a big fan of chicken. So when they said “fried chicken,” I said, “I got to have some of that.” And she brought it and it was so crispy and flavorful.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I’ve had the karaage there before, too. Right? Japanese fried chicken. But I think I’m always there for the seafood first. But the chicken is a nice change of pace, too. Did any of you guys get the short rib?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> No, I didn’t get the short rib.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Okay, the short rib, it’s a fun showstopper ’cause it gets plated almost like a tomahawk steak.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> It’s super-thick. And then it’s all plated on top of a kare-kare sauce, which is a Filipino kind of peanut-based sauce.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Mmm. So I got to go back for that.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And did you feel like you got a good deal? I mean, it can be expensive.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> You know what? To me, the price doesn’t matter as long as you have fun. You know, that’s what matters — the experience. Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> And in terms of value, I mean, omakase can get ridiculously expensive. And so if you’re looking for a high-end omakase without the crazy, crazy prices, this is definitely a good way to go.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. Excellent. If you would like to try Trifecta, it’s located on Silver Creek Valley Road in San Jose, and the average multi-course tab per person without drinks is around $70. Jamie is bringing us back to the Mediterranean, to a lively trattoria that’s captured her heart. From cloudlike pizzas, to savory supplì, every dish on the menu is rooted in Roman culinary tradition. Located in Walnut Creek, it’s Montesacro.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Gianluca:\u003c/b> Montesacro, it’s one of the most beautiful neighborhoods in Rome, outside of where I grew up, packed with life. I wanted to create an environment elegant, upscale, refined, very Italian. Hello.\u003c/p>\n\u003cp class=\"p2\">[ Speaks Italian ]\u003c/p>\n\u003cp class=\"p2\">[ Conversing in Italian ]\u003c/p>\n\u003cp class=\"p2\">Our intention is to bring people together, share as much as possible as a family, as friends. How was everything today?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Really good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Gianluca:\u003c/b> Montesacro opened as the first pinsa place in the United States in 2015 in San Francisco. Pinsa is not pizza. It runs in the family of pizza, but it’s made from soy, rice, and wheat, which already makes it completely different than traditional pizza. It proofs for a minimum of 72 hours, and we stretch it à la minute over rice flour to give it a little extra crispiness after it’s cooked. It’s oval in shape. It’s not round or square. And that’s pinsa. Pinsa Romana. We have different appetizers, pastas — all homemade. Our cacio e pepe, I believe, is the closest to what I would expect to eat in Rome. The octopus appetizer is one of our highlights. It’s cooked to tender, simply dressed with the most amazing extra-virgin olive oil, and drizzled with some fresh oregano. With all due respect to Californian wines, which we absolutely love, we decided to feature only Italian wines made from indigenous grape varietals of Italy only. Salute.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Salute.\u003c/p>\n\u003cp class=\"p2\">[ Speaks Italian ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Gianluca:\u003c/b> My biggest hope with people experiencing Montesacro, once they go back home, is to say, “You’ve got to try this because it’s not the ordinary Italian restaurant. It’s something unique,” because it’s what we’re trying to achieve more than anything else. Create an experience that is memorable, that is forever.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, Jamie, talk about how you found this restaurant. I mean, there’s not a lot of Roman-inspired restaurants, and the food in Rome is the best.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Oh, totally the best.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Uh-huh.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> We were actually on the hunt for gnocchi. We just looked up “gnocchi” on Yelp, and there it was — Montesacro. And it was in a red sauce, which is kind of rare for the Bay Area. And we’re like, “We have to go.”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And what is it that you get besides the gnocchi?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> We start with the supplì al telefono, which are these beautiful golden balls. They’re fried. They call it supplì al telefono because in the middle, it’s stuffed with mozzarella cheese. And so when you pull it open, you get that nice string of cheese and it looks like a telephone wire.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And it’s so delicious.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> To me, it’s like adult cheese sticks, you know? So you get the nice exterior, which has a nice crust to it, seasoned really well. And then, as you open it up, I mean, I judge the cheese sticks by the cheese pull. And so you can pull it and it does have that classic cheese pull and it was delicious.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. How about you?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Oh, boy, I went nuts there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Why does that not surprise me?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah. I mean… Forget the salad. We go to the porchetta.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Oh, that looks lovely. Woman #2: Oh, my goodness.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Just savory. I love it. And they mixed it with the orange all day on that one.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> The porchetta is really good. It was — I actually haven’t ordered it. The table next to us did, and I think they saw me eyeing their food and they said, “Do you want to try this?”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> They did not.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> I swear they did. No, this place is so friendly ’cause you’re sitting so close to one another. So you can kind of tell, like, “Oh, I like what’s on your plate. Oh, I don’t like what’s on your plate.” I do actually get another pasta dish. I get the Amatriciana, which is a bucatini with a spicy marinara sauce and guanciale. I can eat pounds and pounds of guanciale.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It’s just a funkier pancetta.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> You have that little more earthy flavor than…\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> But it melts right in your mouth.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It does ’cause that fat cap is so big. Your mouth is coated in, like, fat, but it’s good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right. We are gonna talk about pinsas. So that’s really the heart of this place and what sets it apart.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It is, yes. Different flour blend. So it’s almost lighter, chewier. And it gets really crisp. You get that nice char all around. We always, always get the [Haltingly] Tormarancia.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Easy for you to say.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yes. Sure. Yes. It’s basically a souped-up Margherita pizza, but with spicy soppressata.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And it’s lovely with the sweet tomato sauce and the spicy, salty meat. It’s just the perfect combination.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> We did the same one as you, but then we also established the baseline with the Margherita, ’cause I feel like you have to establish the baseline. But I agree — The dough was delicious and the Margherita itself, it definitely lands more on the heavier basil side. So if you love basil, then you’re really gonna enjoy this pinsa.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay, what did you drink?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I went to the martini. It was the spicy G&C martini. It was Calabrese oil with the olive in it. This was the spicy, and one of the best, martinis I’ve ever had.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Oh, that’s awesome.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The best. And it was perfect with my pinsa. Perfect.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> They do have a special cocktail, which is a pistachio espresso martini.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> And the presentation of this is so pretty. Almost, like, a quarter of the glass had crushed pistachios on the outside.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Did you get a spoon?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I mean, I did just bite it off afterwards ’cause it was a nice nutty treat to have.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Yeah. Anybody have dessert?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I got three of the desserts. And tiramisu — That’s the one I really love. When you bite into it, just don’t breathe in because you get the coffee. [ Breathes sharply] You get the coffee, and you start sneezing.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yeah, the coffee, the cocoa powder down your throat. Like a beignet almost.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> That was like, “Oh, no.” But, you know. Then we had the chocolate torte.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Oh, man, look at that.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Filled with fresh cream. I’m not a big chocolate guy, but that was pretty good. That was good. The last one was the pinsa filled with — They almost tried to copy a cannoli, but it missed the point to me because the tiramisu had me already.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, the tiramisu won. If you would like to try Montesacro, it’s located on Locust Street in Walnut Creek, and the average multi-course tab per person without drinks is around $45. And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> We are so lucky to be able to come to Dandelion Chocolate today. And this place. I could smell it before we even walked in.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah. I ride my bike into work and I’ll be a block away. And even without seeing it, I can [Sniffs] I was like, “Ah, I’m getting close to work.”\u003c/p>\n\u003cp class=\"p2\">[ Both laugh ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Tell me more about Dandelion Chocolate and the special things that you all do here with single-origin chocolate. Just two ingredients.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> That’s right. Cocoa beans and organic cane sugar. And what we call cocoa beans are actually not beans. They’re seeds of a tropical fruit called cacao. And each pod contains about 50 unique fruits.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> So we source cocoa beans from about 20 or so unique locations around the world. And depending on the actual variety of fruit and where it grows and how it’s processed, there’s just endless possibilities. We roast the bean and we crack them, which creates little broken pieces we call nibs, and we grind those up and add sugar to that and grind the sugar in until that is fully refined, as well. We make chips and we make bars. And then we have a confectionery team that takes our chocolate and turns it into caramels and pralines and chocolate truffles. The fruit is fermented over a period of time. We do factory tours every day. We teach the basics of even tasting and how to appreciate the variations in different origins.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Even someone like me can come in and learn, maybe, like, how to make a bonbon?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Yeah? All right, let’s do it.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah, let’s do it. And you — Yeah. Yeah. Oh, my gosh. Yeah, like that. Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> We’re all prepped up.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah. We’re making chocolate caramels today.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Chocolate caramels. Nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> This is a Dandelion bonbon mold. And I already prepped it with tempered chocolate. It’s our Camino Verde, Ecuador origin. And I made the caramel filling.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Here we go.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah. Get it right down inside there. Squeeze, squeeze, squeeze, squeeze, squeeze. Whoa! All right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Oh. What am I gonna do with the extra?\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">Ooh. [ Laughs ] Oh, hello.\u003c/p>\n\u003cp class=\"p2\">[ Laughs ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Okay, so now the caramel has had some time to settle in, and it’s time to put chocolate on to cap it. Try not to put too much chocolate on. And bring it to the edge of the table. I’m gonna go… So the chocolate flows in and fills all the gaps. Boom. Right off the edge. So now they’re completely sealed.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> It’s gonna take about 5, 10 minutes for the chocolate to crystallize, to firm up. Here we go. So we’re just gonna flip it upside down onto the table. So like that. And we’ll reveal the… Ah! You didn’t even know this.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> What did you do?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> So I took what’s called a transfer sheet.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Transfer sheet.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Right. It’s got a cocoa butter pattern on there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> These are so pretty. Yay!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> All right. There’s a lot of caramel. Mmm. So good. I made bonbons. All right. I don’t think these two are gonna make the cut. So one for me, one for you.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> I want to thank my great guests on this week’s show — Jamie Grisar, who’s got of passion for pinsas at Montesacro in Walnut Creek; Tony Martinez, who craves the keftedes at Mykonos Meze House in Burlingame; and Joshua Baldovino, who savors the smoked hamachi at Trifecta in San Jose. Join us next time when three more guests will recommend their favorite spots, right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you all.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Thank you for being such great guests.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> We’re gonna pipe it in. We’re gonna fill the molds up to the tippy top. Boom. Boom, boom, boom, boom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Boom. Boom. Boom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> And then we’re gonna turn it upside down. And we’re gonna “bam, bam, bam!”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Whoa.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Get the chocolate to come out so we can just leave a thin shell. Beautiful.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Nice. Wow!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Ah, looks amazing.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Yeah, it looks perfect. Looks great. It’s gonna make a great bonbon.\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1771537936,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 9,
"wordCount": 5756
},
"headData": {
"title": "Check, Please! Bay Area reviews: Mykonos Meze, Trifecta, Montesacro | KQED",
"description": "Bay Area locals try Greek small plates in Burlingame, Japanese omakase with a Filipino twist in San Jose and Roman pinsas in Walnut Creek.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area locals try Greek small plates in Burlingame, Japanese omakase with a Filipino twist in San Jose and Roman pinsas in Walnut Creek.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Mykonos Meze, Trifecta, Montesacro",
"datePublished": "2026-02-12T19:32:22-08:00",
"dateModified": "2026-02-19T13:52:16-08:00",
"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=nta3Ag2ve7Y",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23721/check-please-bay-area-reviews-mykonos-meze-trifecta-montesacro",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 14, airs Thursday, February 12, 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 guests head to Burlingame at \u003cstrong>Mykonos Meze\u003c/strong>, where Greek small plates are meant for sharing and lingering. Diners scoop up tzatziki with warm pita, savor charred souvlaki, and enjoy keftedes and rich moussaka, finishing with honey-soaked baklava and profiteroles. Next, we head to San Jose’s \u003cstrong>Trifecta\u003c/strong>, an intimate, high-energy spot blending Japanese technique with Filipino influence, where dishes like smoked hamachi tacos, scallop carpaccio with lychee, chawanmushi with longanisa, and pristine nigiri sets showcase the chefs’ precision and playful creativity. Finally, we head to Walnut Creek’s \u003cstrong>Montesacro\u003c/strong>, where the Roman-inspired pinsa takes center stage in a warm, bustling space. Guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. To cap off the episode, reporter Cecilia Phillips heads to \u003cstrong>Dandelion Chocolate’s 16th Street Factory\u003c/strong> for “Cecilia Tries It,” trying her hand at making caramel bonbons and getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23722 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jamie Grisar, Josh Baldovino and Tony Martinez from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"background-color: transparent\">Get Restaurant Information:\u003c/span>\u003c/p>\n\n\u003cul>\n\u003cli>\u003ca href=\"https://www.mykonosmeze.com/\">\u003cstrong>Mykonos Meze\u003c/strong> (Burlingame)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://trifectaomakase.com/\">\u003cstrong>Trifecta\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.montesacro.com/about-walnut-creek\">\u003cstrong>Montesacro \u003c/strong>(Walnut Creek)\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-23723\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-2000x2667.jpg\" alt=\"\" width=\"2000\" height=\"2667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-2000x2667.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2014_Wines-scaled.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.anabawines.com/\">Anaba Wines\u003c/a> is not only a family producer of a rich roster of wines; it’s a place for discovery. If you’re in the Sonoma area, make sure to stop by the winery. Named for the cooling influence of the nearby San Pablo Bay and Pacific Ocean breezes, also called anabatic winds, the wines focus on elegance, complexity and vibrancy that comes from grapes allowed to ripen slowly on the vine. Careful crafting of those grapes into wine is Anaba’s signature.\u003c/p>\n\u003cp>A visit to the property evokes a casual vibe that marries a sense of fun and playfulness with seriously delicious wines. Founded by John Sweazey, a businessman turned vintner, the winery was a longtime dream of his from days traveling the wine world. He wanted to capture and share the sense of family and camaraderie that comes from a passion for the culture of wine.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2024 “Turbine White” Blend\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Sonoma Valley, California, $36\u003c/em>\u003cb>\u003cbr>\n\u003c/b>This Rhone-inspired white is a unique blend of grapes such as Grenache Blanc, Roussanne, Marsanne, Viognier and Picpoul Blanc. A mouth-filling hit of citrus and melon notes led by aromas of honeysuckle, it’s an excellent alternative white to ring in any season of the year.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2022 Chardonnay, J McK Estate Vineyard\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Carneros, California, $64\u003c/em>\u003cb>\u003cbr>\n\u003c/b>This estate-grown Chardonnay, named after John Sweazey’s two children, John Michael and McKenna, is lush and creamy but balanced by racy acidity that leaves you with a thirst for more. It’s ideal paired alongside grilled fish or with a bite of brie cheese.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2022 Pinot Noir\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Sonoma Coast, California, $54\u003c/em>\u003cb>\u003cbr>\n\u003c/b>The flagship Pinot of Anaba is a blend of some of the best vineyards planted in the cool Sonoma Coast appellation. Each vintage is a different blend of these vineyards, with the goal of making a stylishly sleek Pinot Noir that’s pure pleasure to sip.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003cspan style=\"color: #339966\">Anaba 2022 Grenache, Floria Marie Vineyard\u003c/span>\u003cbr>\n\u003c/b>\u003cem>Russian River Valley, California, $54\u003c/em>\u003cb>\u003cbr>\n\u003c/b>Grenache is one of my favorite red grapes. Traditionally hailing from the southern Rhone Valley of France, it’s planted in select spots globally, including California. Anaba’s single-vineyard bottling is a powerfully spicy red packed with juicy fruit aromas and flavors wrapped in a sultry, smooth texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cstrong>Man #2\u003c/strong>: Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Authentic Greek mezes in Burlingame.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Salted, crispy, fluffy in the middle.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Roman pizzas and pasta in Walnut Creek.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Oh, boy, I went nuts there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And contemporary omakase in San Jose.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> The scallops are so soft. It’s almost like you’re eating a cloud.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Boom. Boom, boom, boom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Boom.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">[ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the “Check, Please” table today are investor services representative Jamie Grisar, electrical lineman Tony Martinez, and marketing manager Joshua Baldovino. Welcome, everyone. Ready for fun?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Tony’s choice specializes in small plates packed with big flavors. From tangy tzatziki, to grilled octopus, to warm flatbreads, the menu is a passport to the Aegean. So pour a little ouzo and get ready to say “opa” as we head to Burlingame, home to Mykonos Meze House.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ustel:\u003c/b> Mykonos Meze House is a Greek casual neighborhood eatery.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">Mykonos is like a party island and then the energies never end. Endless nightlife.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">I fell in love with the Greek food because of my mom, because moms are always the best. Meatballs — our favorite one. We are always cooking for lamb and meatballs at home. And I like always cooking barbecue. A live grill charbroil, I’m always using for mesquite. Our signature dish is Mykonos souvlaki. The souvlaki, we are using for prime tenderloin with the shallot onion together. The seasoning process is for two days to make them perfect. It’s gonna be melting in your mouth. Meze is the family-style sharing for the small appetizers, hot and cold. Our bar — We have many options. Specially, I like ouzo and tequila. But we have also wine and also other spirits.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Together:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ustel:\u003c/b> What I’m always hearing from the people at the restaurant is, look for something living in there, something’s soul.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Ohh!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ustel:\u003c/b> It feels like home.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Yeah!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, Tony. How many times have you been to this place?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It’s gonna be over 500.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> 500?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> At least. I go there almost every day.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> That is amazing.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Oh, I can see some Greekness going on in your tattoos.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah. My wife didn’t agree on this, but, you know, I got the Greek key on both sides, and I got the Parthenon, and I got Athena.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So you are Greek through and through?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yes. I’m infused.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So what do you order when you walk in the door, you sit down, they say, “Hey, Tony, come. Here’s your table”?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The spreads. I usually do the spreads with the pita bread and the tzatziki’s in there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> They have pretty good spreads in there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It really opens up your palate because there are so many dips. And the bread is nice and warm and fluffy. Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> So I got the keftedes, which I think is a classic dish that you have to get any time you go get Greek. That’s your benchmark. Half beef, half lamb. The way that they cooked it, it had a nice little crisp and char on the outside just from the grill, but on the inside was delicious. How they seasoned it was great.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So is there one dish that you just absolutely love and you order every time?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The chicken. It is grilled to perfection. It’s thighs. They’re real thin. So he puts Greek oregano, lemon, salt, and he just grills it over — It’s like a Pourgouri. And then he puts a little bed of tzatziki on it. And then with the pita bread, it’s heaven to me because that’s what I love. I love that, but, you know, that’s one of my favorites that I go for all the time.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. Did you have that?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did not have the grilled chicken, but I did have a tenderloin.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I was debating between the rib eye or the tenderloin when I got there, and I said, “You know what? I actually never order tenderloin. Let me try it.” And so it was these two tenderloin kebabs, grilled again. It was also plated on top of these roasted vegetables, which were delicious.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I never eat all the vegetables, but actually that was maybe almost as good as the meat itself, ’cause the meat itself was tender, charred perfectly on the outside, and then the sauce that was on the bottom, I just kept scooping it with either the meat or the vegetables over and over.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> So you got your veggies. I love it.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And what about you, Jamie?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> So you mentioned the rib eye, and I did end up getting the rib eye. And it’s plated beautifully. It’s on a wood cutting board. And then they light it on fire.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Together:\u003c/b> Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Opa! Opa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It’s ouzo.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Ah. That’s why you light it on fire.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Got you.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I’m glad she got to experience that, because that’s the whole idea there. And the “opa,” because they…\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> It’s “opa” and ouzo!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And it was awesome. The steak was — I got it medium rare. And so it was cooked perfectly. It had a beautiful sear on the outside and it came with these potatoes. Honestly, the potatoes were the star of the show. Better than the rib eye.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Very good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Salted. Crispy. Pillowy, fluffy in the middle. Could not ask for better potatoes. Honestly.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> They’re like steak fries.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> They are. They’re thick. Oh, so good. We also got the lamb shank, so… And that was also extremely tender. That sauce — Oh, I could drink it. I could drink it. It was so good. I mean, I would just say it was like a Greek gravy.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The moussaka is very good. It’s eggplant with potatoes and the Béchamel sauce. And it’s piping hot. So you got to wait. You got to let it breathe a little bit. So that gives you a chance to drink a little more.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> It gives you a chance to drink something. So what did you have to drink?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I’ve always liked the spicy margarita, but then it’s the White Shadow they always brought me because I like piña coladas. But it’s just, the only difference is vodka instead of Bacardi.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Instead of rum. Mm-hmm. Okay. Did you have anything to drink alongside?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Yeah. So I did a Paper Plane. So it’s a bourbon-based cocktail with some Aperol, and it was surprisingly refreshing. Normally you think of a whiskey cocktail as kind of being heavy and not so as refreshing, but this was a little bit of citrus to it with the Aperol. And so it was perfect for a weekend afternoon.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Did anybody have dessert? Or in the many times you’ve gone, have you done dessert?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Many times.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">Profiteroles. Those are the best because they’re, like, puffy, you know, cream puffs with vanilla ice cream and just with a little chocolate drizzled on top of it.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> With the little one, did you get to share dessert?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> I did. We got baklava because it comes with ice cream. So good. Honey, pistachio. And the phyllo is actually pretty soft because it’s so soaked. Really good.\u003c/p>\n\u003cp class=\"p2\">[ Glasses clink ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> So there’s another thing about Mykonos that when it turns dark, Marco comes out, the lights dim down, and then he gets the light shows going, and then he has a smoker, too. And then the music goes up. So if you’re gonna go there and you want to have a lively time, it’s gonna be after 8:00.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> You’re capturing the fun of the island.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It’s great. I wish I was there now.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Me too. All right. If you would like to try Mykonos Meze House, it’s located on Lorton Avenue in Burlingame, and the average multi-course tab per person without drinks is around $60. Joshua says his sleek little sushi spot is one of Silicon Valley’s true hidden gems. Offering creative takes on Japanese and Filipino favorites, fruit-forward cocktails, and a lively vibe, every meal is a true feast for the senses. Tucked away in southern San Jose’s Silver Creek area, it’s Trifecta.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> Trifecta is a Japanese sushi restaurant with Filipino influence starring me, my brother Ryan, and our mom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Thank you guys. Thank you so much.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ryan:\u003c/b> Sharing food that we love.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> All right. Enjoy, guys. Woman #2: Thank you.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> When people think of sushi, they just think of raw fish, rolls.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ryan:\u003c/b> We like to try not to be too traditional and bend the rules a little bit.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> We like to kind of spice it up and add toppings to our nigiris.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> To the chefs.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> We love to use, like, chicharrón and taro and use it as an added texture, depth, and crunch. But a lot of our sauces and flavors come from calamansi. So we do have our signature cold plates, like our yellowtail crudo, and bluefin tuna chili garlic — That’s probably our flagship dish. But a lot of Filipino dishes are hot. So, like, our short rib — a 72-hour braise.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Ryan:\u003c/b> The vibe is bustling. It’s cracking, it’s popping. We want to make sure our guests are taken care of, but we try to have fun at the same time and enjoy the moment.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Bradley:\u003c/b> This is a dream come true. This is our hometown. So providing, you know, to our own community the food that we love doing, it just means a lot to us. Out of all the places in the world, they chose to be here with us. And that’s a special moment.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, Joshua, talk to me about this place, because it’s an interesting blend, isn’t it, of flavors and cultures and cuisines.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> It is. It’s these two Filipino brothers who have this traditional Japanese spot, but now they added a little bit of Filipino twist to it, so they get the best of both worlds now. If you’re going for the real exciting experience, you do omakase.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right. Chef choice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Yes. Or you can do à la carte on the menu.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did start with a cocktail at first. It was an espresso sesame sake.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Ah.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> That was good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> So you get the hint of coffee, but you still have a nice sake, which brings this lightness to it. And then it has a sesame crisp on it, and it adds a nice little textural element.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, so you’ve got a cocktail in your glass and what goes with it?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> And then garlic edamame for me. If anyone’s been to Hawaii and has gotten any kind of garlic shrimp scampi, they have replicated that garlic sauce to a T. The edamame is just doused in it. And so you just can’t help but just take the entire bean and just get all the sauce and all the garlic. Maybe not great for the date after, but really good as you taste it through.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right. And, Jamie, what about you?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> We did the omakase. And so the first dish they brought out was oysters. And the first oyster was with a yuzu vinaigrette. And the second was with a wasabi vinaigrette. The wasabi was so nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Like, it didn’t burn your nose. It was just that right amount of spicy. And that yuzu was refreshing.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And then after that, it was the chawanmushi, which is a Japanese soufflé. And it was beautiful. It was silky and salty and sweet and with a Filipino twist, they put in longganisa. And so it had the crispy bits and it had a beautiful seared scallop on it, so you also had that buttery taste. Really delicious for the first two courses.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> First two courses. All right. We’ll get back to you with more. What about you now, Tony? How was your experience?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It was great. The little tacos.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> The hamachi tacos.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> They were delicious. Something about it. I’ve never had that flavor before.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Have you had those before?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I did. So the hamachi tacos are really nice ’cause it is. It’s a nice little starter, as well. It’s a wonton crisp taco. And then you’ll have a little bit of avocado within. It’s raw hamachi on top with some sauce and then a sliced jalapeño.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> But I never had the raw. The raw fish. And that got me going. And I was like, “wow, that was good.” That’s why the yellowtail came in effect. And my son brought me into that. With the jalapeño oil sauce.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. So that’s what you had next.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Ooh, yes. Oh, that was delicious. It just melted in your mouth.\u003c/p>\n\u003cp class=\"p2\">\u003cspan class=\"s1\">♪\u003c/span> Girl, can I talk to you? \u003cspan class=\"s1\">♪\u003c/span>\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> And with Rex, the deejay, Rex, was there going. He was the best.\u003c/p>\n\u003cp class=\"p2\">[ Laughter ]\u003c/p>\n\u003cp class=\"p2\">He came to us and talked to us.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> You like party places. I can tell. He likes party spots. All right. And what else did you have?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yeah. So if you don’t want to go all the way raw, part of the omakase set was seared albacore tuna in a ponzu sauce. Light. Refreshing. With that, you know, hint of lime. And then after that, it was a nigiri plate. And so it was four pieces of nigiri and their in-house-made tamago with an egg omelet. But it was really good. And each piece has toppings. And it did really enhance the flavor of each piece of nigiri that we did get.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. And you’re shaking your head, going…\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Oh, I mean, you have to get some sushi, for sure. So whether you’re doing sashimi or nigiri, you have to try it. And two of my other favorites — There’s a scallop carpaccio dish. And so they have scallops. That’s paired with some lychee fruit. And they have some citrus around the plate, too. It looks like a piece of art on the plate itself. And the scallops are so soft. It’s almost like you’re eating a cloud.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> We had the tempura roll. You know, the tempura roll was meshed together with the unagi sauce.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> It was so good. So I’m a big fan of chicken. So when they said “fried chicken,” I said, “I got to have some of that.” And she brought it and it was so crispy and flavorful.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I’ve had the karaage there before, too. Right? Japanese fried chicken. But I think I’m always there for the seafood first. But the chicken is a nice change of pace, too. Did any of you guys get the short rib?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> No, I didn’t get the short rib.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> Okay, the short rib, it’s a fun showstopper ’cause it gets plated almost like a tomahawk steak.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Oh, nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> It’s super-thick. And then it’s all plated on top of a kare-kare sauce, which is a Filipino kind of peanut-based sauce.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Mmm. So I got to go back for that.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And did you feel like you got a good deal? I mean, it can be expensive.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> You know what? To me, the price doesn’t matter as long as you have fun. You know, that’s what matters — the experience. Yes.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> And in terms of value, I mean, omakase can get ridiculously expensive. And so if you’re looking for a high-end omakase without the crazy, crazy prices, this is definitely a good way to go.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. Excellent. If you would like to try Trifecta, it’s located on Silver Creek Valley Road in San Jose, and the average multi-course tab per person without drinks is around $70. Jamie is bringing us back to the Mediterranean, to a lively trattoria that’s captured her heart. From cloudlike pizzas, to savory supplì, every dish on the menu is rooted in Roman culinary tradition. Located in Walnut Creek, it’s Montesacro.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Gianluca:\u003c/b> Montesacro, it’s one of the most beautiful neighborhoods in Rome, outside of where I grew up, packed with life. I wanted to create an environment elegant, upscale, refined, very Italian. Hello.\u003c/p>\n\u003cp class=\"p2\">[ Speaks Italian ]\u003c/p>\n\u003cp class=\"p2\">[ Conversing in Italian ]\u003c/p>\n\u003cp class=\"p2\">Our intention is to bring people together, share as much as possible as a family, as friends. How was everything today?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Really good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Gianluca:\u003c/b> Montesacro opened as the first pinsa place in the United States in 2015 in San Francisco. Pinsa is not pizza. It runs in the family of pizza, but it’s made from soy, rice, and wheat, which already makes it completely different than traditional pizza. It proofs for a minimum of 72 hours, and we stretch it à la minute over rice flour to give it a little extra crispiness after it’s cooked. It’s oval in shape. It’s not round or square. And that’s pinsa. Pinsa Romana. We have different appetizers, pastas — all homemade. Our cacio e pepe, I believe, is the closest to what I would expect to eat in Rome. The octopus appetizer is one of our highlights. It’s cooked to tender, simply dressed with the most amazing extra-virgin olive oil, and drizzled with some fresh oregano. With all due respect to Californian wines, which we absolutely love, we decided to feature only Italian wines made from indigenous grape varietals of Italy only. Salute.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Salute.\u003c/p>\n\u003cp class=\"p2\">[ Speaks Italian ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Gianluca:\u003c/b> My biggest hope with people experiencing Montesacro, once they go back home, is to say, “You’ve got to try this because it’s not the ordinary Italian restaurant. It’s something unique,” because it’s what we’re trying to achieve more than anything else. Create an experience that is memorable, that is forever.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, Jamie, talk about how you found this restaurant. I mean, there’s not a lot of Roman-inspired restaurants, and the food in Rome is the best.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Oh, totally the best.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Uh-huh.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> We were actually on the hunt for gnocchi. We just looked up “gnocchi” on Yelp, and there it was — Montesacro. And it was in a red sauce, which is kind of rare for the Bay Area. And we’re like, “We have to go.”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> And what is it that you get besides the gnocchi?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> We start with the supplì al telefono, which are these beautiful golden balls. They’re fried. They call it supplì al telefono because in the middle, it’s stuffed with mozzarella cheese. And so when you pull it open, you get that nice string of cheese and it looks like a telephone wire.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And it’s so delicious.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> To me, it’s like adult cheese sticks, you know? So you get the nice exterior, which has a nice crust to it, seasoned really well. And then, as you open it up, I mean, I judge the cheese sticks by the cheese pull. And so you can pull it and it does have that classic cheese pull and it was delicious.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay. How about you?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Oh, boy, I went nuts there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Why does that not surprise me?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Yeah. I mean… Forget the salad. We go to the porchetta.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Woman:\u003c/b> Oh, that looks lovely. Woman #2: Oh, my goodness.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Just savory. I love it. And they mixed it with the orange all day on that one.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> The porchetta is really good. It was — I actually haven’t ordered it. The table next to us did, and I think they saw me eyeing their food and they said, “Do you want to try this?”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> They did not.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> I swear they did. No, this place is so friendly ’cause you’re sitting so close to one another. So you can kind of tell, like, “Oh, I like what’s on your plate. Oh, I don’t like what’s on your plate.” I do actually get another pasta dish. I get the Amatriciana, which is a bucatini with a spicy marinara sauce and guanciale. I can eat pounds and pounds of guanciale.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> I know.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It’s just a funkier pancetta.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> You have that little more earthy flavor than…\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> But it melts right in your mouth.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It does ’cause that fat cap is so big. Your mouth is coated in, like, fat, but it’s good.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right. We are gonna talk about pinsas. So that’s really the heart of this place and what sets it apart.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> It is, yes. Different flour blend. So it’s almost lighter, chewier. And it gets really crisp. You get that nice char all around. We always, always get the [Haltingly] Tormarancia.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Easy for you to say.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yes. Sure. Yes. It’s basically a souped-up Margherita pizza, but with spicy soppressata.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Mm-hmm.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> And it’s lovely with the sweet tomato sauce and the spicy, salty meat. It’s just the perfect combination.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> We did the same one as you, but then we also established the baseline with the Margherita, ’cause I feel like you have to establish the baseline. But I agree — The dough was delicious and the Margherita itself, it definitely lands more on the heavier basil side. So if you love basil, then you’re really gonna enjoy this pinsa.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Okay, what did you drink?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I went to the martini. It was the spicy G&C martini. It was Calabrese oil with the olive in it. This was the spicy, and one of the best, martinis I’ve ever had.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Oh, that’s awesome.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> The best. And it was perfect with my pinsa. Perfect.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> They do have a special cocktail, which is a pistachio espresso martini.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> And the presentation of this is so pretty. Almost, like, a quarter of the glass had crushed pistachios on the outside.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Did you get a spoon?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Baldovino:\u003c/b> I mean, I did just bite it off afterwards ’cause it was a nice nutty treat to have.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Yeah. Anybody have dessert?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> I got three of the desserts. And tiramisu — That’s the one I really love. When you bite into it, just don’t breathe in because you get the coffee. [ Breathes sharply] You get the coffee, and you start sneezing.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Grisar:\u003c/b> Yeah, the coffee, the cocoa powder down your throat. Like a beignet almost.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> That was like, “Oh, no.” But, you know. Then we had the chocolate torte.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Man:\u003c/b> Oh, man, look at that.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Filled with fresh cream. I’m not a big chocolate guy, but that was pretty good. That was good. The last one was the pinsa filled with — They almost tried to copy a cannoli, but it missed the point to me because the tiramisu had me already.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> All right, the tiramisu won. If you would like to try Montesacro, it’s located on Locust Street in Walnut Creek, and the average multi-course tab per person without drinks is around $45. And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> We are so lucky to be able to come to Dandelion Chocolate today. And this place. I could smell it before we even walked in.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah. I ride my bike into work and I’ll be a block away. And even without seeing it, I can [Sniffs] I was like, “Ah, I’m getting close to work.”\u003c/p>\n\u003cp class=\"p2\">[ Both laugh ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Tell me more about Dandelion Chocolate and the special things that you all do here with single-origin chocolate. Just two ingredients.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> That’s right. Cocoa beans and organic cane sugar. And what we call cocoa beans are actually not beans. They’re seeds of a tropical fruit called cacao. And each pod contains about 50 unique fruits.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Mm.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> So we source cocoa beans from about 20 or so unique locations around the world. And depending on the actual variety of fruit and where it grows and how it’s processed, there’s just endless possibilities. We roast the bean and we crack them, which creates little broken pieces we call nibs, and we grind those up and add sugar to that and grind the sugar in until that is fully refined, as well. We make chips and we make bars. And then we have a confectionery team that takes our chocolate and turns it into caramels and pralines and chocolate truffles. The fruit is fermented over a period of time. We do factory tours every day. We teach the basics of even tasting and how to appreciate the variations in different origins.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Even someone like me can come in and learn, maybe, like, how to make a bonbon?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Yeah? All right, let’s do it.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah, let’s do it. And you — Yeah. Yeah. Oh, my gosh. Yeah, like that. Okay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> We’re all prepped up.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah. We’re making chocolate caramels today.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Chocolate caramels. Nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> This is a Dandelion bonbon mold. And I already prepped it with tempered chocolate. It’s our Camino Verde, Ecuador origin. And I made the caramel filling.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Here we go.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yeah. Get it right down inside there. Squeeze, squeeze, squeeze, squeeze, squeeze. Whoa! All right.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Oh. What am I gonna do with the extra?\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p2\">Ooh. [ Laughs ] Oh, hello.\u003c/p>\n\u003cp class=\"p2\">[ Laughs ]\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Okay, so now the caramel has had some time to settle in, and it’s time to put chocolate on to cap it. Try not to put too much chocolate on. And bring it to the edge of the table. I’m gonna go… So the chocolate flows in and fills all the gaps. Boom. Right off the edge. So now they’re completely sealed.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Nice.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> It’s gonna take about 5, 10 minutes for the chocolate to crystallize, to firm up. Here we go. So we’re just gonna flip it upside down onto the table. So like that. And we’ll reveal the… Ah! You didn’t even know this.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> What did you do?\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> So I took what’s called a transfer sheet.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Transfer sheet.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Right. It’s got a cocoa butter pattern on there.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> These are so pretty. Yay!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Yay.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> All right. There’s a lot of caramel. Mmm. So good. I made bonbons. All right. I don’t think these two are gonna make the cut. So one for me, one for you.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> I want to thank my great guests on this week’s show — Jamie Grisar, who’s got of passion for pinsas at Montesacro in Walnut Creek; Tony Martinez, who craves the keftedes at Mykonos Meze House in Burlingame; and Joshua Baldovino, who savors the smoked hamachi at Trifecta in San Jose. Join us next time when three more guests will recommend their favorite spots, right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you all.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Martinez:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Sbrocco:\u003c/b> Thank you for being such great guests.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> We’re gonna pipe it in. We’re gonna fill the molds up to the tippy top. Boom. Boom, boom, boom, boom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Boom. Boom. Boom.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> And then we’re gonna turn it upside down. And we’re gonna “bam, bam, bam!”\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Whoa.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Get the chocolate to come out so we can just leave a thin shell. Beautiful.\u003c/p>\n\u003cp class=\"p2\">\u003cb>Phillips:\u003c/b> Nice. Wow!\u003c/p>\n\u003cp class=\"p2\">\u003cb>Durfee:\u003c/b> Ah, looks amazing.\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=\"p2\">\u003cb>Phillips:\u003c/b> Yeah, it looks perfect. Looks great. It’s gonna make a great bonbon.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23721/check-please-bay-area-reviews-mykonos-meze-trifecta-montesacro",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3845",
"checkplease_8022",
"checkplease_3750",
"checkplease_3740",
"checkplease_9210",
"checkplease_3731",
"checkplease_93",
"checkplease_9200",
"checkplease_3831",
"checkplease_3751",
"checkplease_3847",
"checkplease_3871",
"checkplease_3754",
"checkplease_3741",
"checkplease_443",
"checkplease_3738",
"checkplease_10",
"checkplease_3729",
"checkplease_3739",
"checkplease_9209",
"checkplease_8964",
"checkplease_9427",
"checkplease_91",
"checkplease_7949"
],
"tags": [
"checkplease_8584",
"checkplease_8971",
"checkplease_8565",
"checkplease_9025",
"checkplease_8599",
"checkplease_9162",
"checkplease_8566",
"checkplease_9245",
"checkplease_8794",
"checkplease_8518",
"checkplease_8568",
"checkplease_8569"
],
"featImg": "checkplease_23724",
"label": "checkplease_9339"
},
"checkplease_23693": {
"type": "posts",
"id": "checkplease_23693",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23693",
"score": null,
"sort": [
1767910322000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-closes-out-its-20th-season-with-four-fresh-episodes",
"title": "Check, Please! Bay Area Closes Out Its 20th Season With Four Fresh Episodes",
"publishDate": 1767910322,
"format": "image",
"headTitle": "Check, Please! Bay Area Closes Out Its 20th Season With Four Fresh Episodes | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready to eat your way around the Bay? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> keeps the season rolling with four weeks of bold flavors. From Kansas City-inspired barbecue in Napa to Swedish street food influenced by Middle Eastern flavors in Petaluma, the James Beard and Emmy Award-winning series returns this February with eateries that reflect the region’s ever-evolving food scene.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals sit down with host Leslie Sbrocco to champion their favorite restaurants, swap passionate opinions, and debate what makes a meal truly memorable. Along the way, viewers will dig into everything from playful and innovative takes on tacos in Oakland to Filipino-Japanese mashups in San Jose. Plus, reporter Cecilia Phillips goes behind the scenes at Dandelion Chocolate in San Francisco and finds a world of Latin flavors at G Spot Happy Tastebuds in San Jose.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the last four new episodes of season 20, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on February 5.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite! Here’s what’s on our plates this February:\u003c/span>\u003c/p>\n\u003cp>https://youtu.be/cqhOOxxZp9w\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 5\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Stateline Road Smokehouse\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country rooted in Bell’s childhood memories and community traditions.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Stockhome\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Petaluma\u003c/b>\u003cspan style=\"font-weight: 400\"> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Financial District at \u003c/span>\u003cb>Bar Sprezzatura\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Italian aperitivo spot inspired by Venice, diners sip classic cocktails and graze on cicchetti with flair against a glamorous backdrop that celebrates downtown San Francisco’s revival.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 12\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Our guests head to \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Mykonos Meze\u003c/b>\u003cspan style=\"font-weight: 400\">, where Greek small plates — think keftedes and rich moussaka — are meant for sharing and lingering.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Trifecta\u003c/b>\u003cspan style=\"font-weight: 400\">, an intimate, high-energy spot blending Japanese technique with Filipino influence, dishes like smoked hamachi tacos and chawanmushi with longanisa showcase the chefs’ precision and playful creativity.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The Roman-inspired pinsa takes center stage at \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">‘s \u003c/span>\u003cb>Montesacro\u003c/b>\u003cspan style=\"font-weight: 400\">, where guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reporter Cecilia Phillips heads to \u003c/span>\u003cb>Dandelion Chocolate\u003c/b>\u003cspan style=\"font-weight: 400\">’s 16th Street Factory in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> for “Cecilia Tries It,” getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 19\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Danville\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Sideboard\u003c/b>\u003cspan style=\"font-weight: 400\">, a laid-back neighborhood spot where breakfasts are both comforting and creative: think asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Tacos Oscar\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>New Eritrea\u003c/b>\u003cspan style=\"font-weight: 400\">, flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside other bold, East African bites — a communal, hands-on meal that invites you to tear, scoop, and share. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>G Spot Happy Tastebuds\u003c/b>\u003cspan style=\"font-weight: 400\">, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 26\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003c/span>\u003cb>Smokin’ D’s\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Sunset, where Texas-style barbecue meets Mexican and Asian flair: think pork spare ribs alongside smoked brisket tucked into fluffy bao.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Down the coast at \u003c/span>\u003cb>Pacifica\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Rosalind Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, guests head to a bread-lover’s paradise known for iconic sesame-seed hoagie rolls, flaky chocolate almond croissants, cinnamon rolls, and breakfast sandos layered with egg, pimiento cheese, and rosemary ham.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Taishoken Ramen\u003c/b>\u003cspan style=\"font-weight: 400\">, house-made noodles shine in dishes like Tokyo-style aburasoba and spicy tsukemen with rich dipping broth, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> For the upcoming season, we’re especially interested in your North Bay picks!\u003c/span>\u003c/p>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1767917821,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 11,
"wordCount": 751
},
"headData": {
"title": "Check, Please! Bay Area Closes Out Its 20th Season With Four Fresh Episodes | KQED",
"description": "Check, Please! Bay Area closes out its 20th season with four brand-new episodes in February, led by host Leslie Sbrocco.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Check, Please! Bay Area closes out its 20th season with four brand-new episodes in February, led by host Leslie Sbrocco.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area Closes Out Its 20th Season With Four Fresh Episodes",
"datePublished": "2026-01-08T14:12:02-08:00",
"dateModified": "2026-01-08T16:17:01-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3750,
"slug": "cuisine",
"name": "cuisine"
},
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23693/check-please-bay-area-closes-out-its-20th-season-with-four-fresh-episodes",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Ready to eat your way around the Bay? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> keeps the season rolling with four weeks of bold flavors. From Kansas City-inspired barbecue in Napa to Swedish street food influenced by Middle Eastern flavors in Petaluma, the James Beard and Emmy Award-winning series returns this February with eateries that reflect the region’s ever-evolving food scene.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals sit down with host Leslie Sbrocco to champion their favorite restaurants, swap passionate opinions, and debate what makes a meal truly memorable. Along the way, viewers will dig into everything from playful and innovative takes on tacos in Oakland to Filipino-Japanese mashups in San Jose. Plus, reporter Cecilia Phillips goes behind the scenes at Dandelion Chocolate in San Francisco and finds a world of Latin flavors at G Spot Happy Tastebuds in San Jose.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the last four new episodes of season 20, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on February 5.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite! Here’s what’s on our plates this February:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/cqhOOxxZp9w'\n title='//www.youtube.com/embed/cqhOOxxZp9w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 5\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Stateline Road Smokehouse\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country rooted in Bell’s childhood memories and community traditions.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Stockhome\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Petaluma\u003c/b>\u003cspan style=\"font-weight: 400\"> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Financial District at \u003c/span>\u003cb>Bar Sprezzatura\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Italian aperitivo spot inspired by Venice, diners sip classic cocktails and graze on cicchetti with flair against a glamorous backdrop that celebrates downtown San Francisco’s revival.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 12\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Our guests head to \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Mykonos Meze\u003c/b>\u003cspan style=\"font-weight: 400\">, where Greek small plates — think keftedes and rich moussaka — are meant for sharing and lingering.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Trifecta\u003c/b>\u003cspan style=\"font-weight: 400\">, an intimate, high-energy spot blending Japanese technique with Filipino influence, dishes like smoked hamachi tacos and chawanmushi with longanisa showcase the chefs’ precision and playful creativity.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The Roman-inspired pinsa takes center stage at \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">‘s \u003c/span>\u003cb>Montesacro\u003c/b>\u003cspan style=\"font-weight: 400\">, where guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reporter Cecilia Phillips heads to \u003c/span>\u003cb>Dandelion Chocolate\u003c/b>\u003cspan style=\"font-weight: 400\">’s 16th Street Factory in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> for “Cecilia Tries It,” getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 19\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Danville\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Sideboard\u003c/b>\u003cspan style=\"font-weight: 400\">, a laid-back neighborhood spot where breakfasts are both comforting and creative: think asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Tacos Oscar\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>New Eritrea\u003c/b>\u003cspan style=\"font-weight: 400\">, flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside other bold, East African bites — a communal, hands-on meal that invites you to tear, scoop, and share. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>G Spot Happy Tastebuds\u003c/b>\u003cspan style=\"font-weight: 400\">, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 26\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003c/span>\u003cb>Smokin’ D’s\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Sunset, where Texas-style barbecue meets Mexican and Asian flair: think pork spare ribs alongside smoked brisket tucked into fluffy bao.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Down the coast at \u003c/span>\u003cb>Pacifica\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Rosalind Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, guests head to a bread-lover’s paradise known for iconic sesame-seed hoagie rolls, flaky chocolate almond croissants, cinnamon rolls, and breakfast sandos layered with egg, pimiento cheese, and rosemary ham.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Taishoken Ramen\u003c/b>\u003cspan style=\"font-weight: 400\">, house-made noodles shine in dishes like Tokyo-style aburasoba and spicy tsukemen with rich dipping broth, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> For the upcoming season, we’re especially interested in your North Bay picks!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23693/check-please-bay-area-closes-out-its-20th-season-with-four-fresh-episodes",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3637",
"checkplease_3758",
"checkplease_3845",
"checkplease_3760",
"checkplease_3873",
"checkplease_8022",
"checkplease_250",
"checkplease_3750",
"checkplease_8017",
"checkplease_3730",
"checkplease_3740",
"checkplease_9210",
"checkplease_3731",
"checkplease_93",
"checkplease_9200",
"checkplease_3831",
"checkplease_8116",
"checkplease_3751",
"checkplease_3847",
"checkplease_3871",
"checkplease_3754",
"checkplease_3753",
"checkplease_9186",
"checkplease_9275",
"checkplease_3742",
"checkplease_3472",
"checkplease_9212",
"checkplease_3764",
"checkplease_9211",
"checkplease_3741",
"checkplease_7994",
"checkplease_3738",
"checkplease_10",
"checkplease_3729",
"checkplease_3739",
"checkplease_9209",
"checkplease_8964",
"checkplease_8061",
"checkplease_8156",
"checkplease_9427",
"checkplease_3934",
"checkplease_91",
"checkplease_8175",
"checkplease_3936",
"checkplease_7949"
],
"tags": [
"checkplease_8776",
"checkplease_8575",
"checkplease_8988",
"checkplease_8633",
"checkplease_8584",
"checkplease_9442",
"checkplease_9445",
"checkplease_8971",
"checkplease_9025",
"checkplease_9162",
"checkplease_9245",
"checkplease_9091",
"checkplease_9444",
"checkplease_8579",
"checkplease_8509",
"checkplease_8758",
"checkplease_8640",
"checkplease_8518",
"checkplease_8568",
"checkplease_8519",
"checkplease_9443",
"checkplease_8569"
],
"featImg": "checkplease_23694",
"label": "checkplease_9339"
},
"checkplease_23643": {
"type": "posts",
"id": "checkplease_23643",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23643",
"score": null,
"sort": [
1763091011000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-the-sarap-shop-mama-oakland-panchitas-pupuseria",
"title": "Check, Please! Bay Area reviews: The Sarap Shop, MAMA Oakland, Panchita's Pupusería",
"publishDate": 1763091011,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: The Sarap Shop, MAMA Oakland, Panchita’s Pupusería | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 11, airs Thursday, October 30, 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\">On this special episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we’re joined by some of the Bay Area’s most dynamic storytellers. We kick off the show at \u003cstrong>The Sarap Shop\u003c/strong>! Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that they’re located at the heart of the Pilipinas Cultural District in San Francisco’s South of Market neighborhood. Next, we cross the Bay to \u003cstrong>MAMA Oakland\u003c/strong>, where a carefully crafted prix fixe menu maps out Italian-American flavors. Highlights include pork-and-beef meatballs, housemade pastas, chocolate budino, and even a refreshing strawberry-tomato gazpacho — a feast for both savory and sweet lovers. Finally, we head to \u003c/span>\u003cspan style=\"font-weight: 400\">San Francisco’s Mission District at \u003cstrong>Panchita’s Pupusería & Restaurant\u003c/strong>, where the beloved Salvadoran pupusa takes center stage. A late-night neighborhood staple since 1989, local diners rave about their meat and veggie pupusas alike, always completing the bite with curtido and salsa. \u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23649\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003c/p>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.thesarapshop.com/\">\u003cstrong>The Sarap Shop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://mama-oakland.com/\">\u003cstrong>MAMA Oakland\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.panchitaspupuseria.com/\">\u003cstrong>Panchita’s Pupusería & Restaurant \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>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23647\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg\" alt=\"\" width=\"2000\" height=\"2681\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-160x214.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-768x1029.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1146x1536.jpg 1146w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1528x2048.jpg 1528w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-scaled.jpg 1910w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.seasmoke.com\">\u003cspan style=\"color: #339966\">Sea Smoke 2022 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Sta. Rita Hills, California $95\u003c/em>\u003cbr>\nYears ago, I had a chance to experience an amazing vineyard in California — Sea Smoke. The name eloquently explains the place. Located in the rolling Sta. Rita Hills north of Santa Barbara, with close proximity to the Pacific Ocean, the cooling influence of what’s dubbed “sea smoke” is apparent in their stunning wines. As the fog flows through the Santa Ynez River canyon, it keeps the climate cool for a long, slow growing season. The grapes ripen and mature but maintain bright acidity.\u003c/p>\n\u003cp>That is the hallmark of Sea Smoke wines, including their world-class lineup of pinot noirs. Sea Smoke’s estate-grown, organically farmed chardonnay, however, is a treasure. It’s a sleek, balanced white with rich lemon cream pie aromas balanced by bright citrus flavors. The texture is layered and lush from 10 months of French oak barrel aging but complemented by a mouth-puckering ping from the vibrant acidity. A wine to savor now with grilled salmon or pork loin, or to save and enjoy a few years from now. Splurge on this new California classic.\u003c/p>\n\u003cp>\u003cb>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">\u003ca href=\"http://www.cmvineyard.com\">\u003cspan style=\"color: #339966\">Centennial Mountain 2021 Nerello Mascalese\u003c/span>\u003c/a>\u003cbr>\n\u003c/span>\u003c/b>\u003cem>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">Sonoma County, California\u003c/span> $59\u003c/em>\u003cbr>\nLooking for a wine that is surprising and rare? Seek out the small-lot, Italian-style wines from the acclaimed team behind Rhys Vineyards. Though they have been crafting stylish Nebbiolo from their Centennial Mountain vineyard since 2013, they later planted the first vines from Sicilian varieties in California. These include the unique Carricante (a white grape) and Nerello Mascalese, the red shining star of Sicily’s volcanic Mount Etna area. The team wanted to showcase how expressive these grape varieties could be from their high-altitude vineyard in northern Sonoma.\u003c/p>\n\u003cp data-start=\"4413\" data-end=\"4810\">If you’re a Pinot Noir lover, you will find an exquisite alternative in the Centennial Mountain Nerello Mascalese. The hue is sheer purple, indicating a wine of refinement and brightness. The nose is intense with red berry and wild herbal aromas, while the mouthfeel is silky with a hint of taut tannins on the finish. It’s elegant and complex. Expand your wine horizons with this beautiful wine.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.jonata.com\">\u003cspan style=\"color: #339966\">Jonata 2022 “TODOS” Red Blend\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Ballard Canyon, Santa Ynez Valley, California $60\u003c/em>\u003cbr>\nNorthern California’s Sonoma and Napa may have an international reputation, but other Golden State viticultural areas are gaining ground in making world-class wines. One of those spots is the Santa Ynez Valley in Santa Barbara County on California’s Central Coast. Jonata is a rising star in the area. The name is a nod to an 1845 Spanish land grant named Rancho San Carlos de Jonata.\u003c/p>\n\u003cp data-start=\"6370\" data-end=\"6853\">It’s a warm area where hearty red grapes thrive. Jonata began more than two decades ago, quietly planting renegade red varieties such as Syrah and Bordeaux varieties. The Todos — meaning “all” in Spanish — is a powerful blend of primarily Syrah, Petite Sirah and Cabernet Sauvignon. The bold, intense wine is inky dark in color with aromas of wild dark berries and spicy black pepper. On the palate, the juicy fruit is complemented by savory, smoky notes wrapped in a plush texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong data-start=\"275\" data-end=\"287\">Sbrocco:\u003c/strong> Ever wonder where Bay Area celebs grab a bite to unwind? From Filipino comforts…\u003cbr data-start=\"370\" data-end=\"373\">\u003cstrong data-start=\"373\" data-end=\"384\">Savage:\u003c/strong> Every bite is some new wonder.\u003cbr data-start=\"415\" data-end=\"418\">\u003cstrong data-start=\"418\" data-end=\"430\">Sbrocco:\u003c/strong> …to handmade pupusas…\u003cbr data-start=\"456\" data-end=\"459\">\u003cstrong data-start=\"459\" data-end=\"474\" data-is-only-node=\"\">Washington:\u003c/strong> These were some good plantains.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"521\">Sbrocco:\u003c/strong> …to seasonal Italian prix fixe plates…\u003cbr data-start=\"564\" data-end=\"567\">\u003cstrong data-start=\"567\" data-end=\"578\">Ibarra:\u003c/strong> It felt like home. It felt like community.\u003cbr data-start=\"621\" data-end=\"624\">\u003cstrong data-start=\"624\" data-end=\"636\">Sbrocco:\u003c/strong> …they’re ready to dish just ahead on “Check, Please! Bay Area.”\u003cbr data-start=\"702\" data-end=\"705\">\u003cstrong data-start=\"705\" data-end=\"720\">Washington:\u003c/strong> Boom!\u003cbr data-start=\"726\" data-end=\"729\">\u003cstrong data-start=\"729\" data-end=\"741\">Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Today we’re joined at the “Check, Please!” table by three highly creative Bay Area locals. Adam Savage is the former co-host and executive producer of the “MythBusters” TV series, a New York Times best-selling author of “Every Tool Is a Hammer,” and editor-in-chief of “Tested” on YouTube. Ruby Ibarra is a rapper, songwriter, and director whose work has appeared in hit TV shows and popular video games.\u003cbr data-start=\"1292\" data-end=\"1295\">\u003cstrong data-start=\"1295\" data-end=\"1306\">Ibarra:\u003c/strong> ♪ Shoot you down like the moon ♪ ♪ Wear the crown, I resume ♪\u003cbr data-start=\"1368\" data-end=\"1371\">\u003cstrong data-start=\"1371\" data-end=\"1383\">Sbrocco:\u003c/strong> But NPR fans may know her best as the winner of the 2025 Tiny Desk Contest. Congratulations there. And Glynn Washington is the co-creator and host of the “Snap Judgment” radio show and podcast…\u003cbr data-start=\"1579\" data-end=\"1582\">\u003cstrong data-start=\"1582\" data-end=\"1597\">Washington:\u003c/strong> Downtown Oakland near City Hall, it’s deserted.\u003cbr data-start=\"1645\" data-end=\"1648\">\u003cstrong data-start=\"1648\" data-end=\"1660\">Sbrocco:\u003c/strong> …as well as its spinoff podcast, “Spooked.” Welcome, everyone. You ready?\u003cbr data-start=\"1736\" data-end=\"1739\">\u003cstrong data-start=\"1739\" data-end=\"1750\">Savage:\u003c/strong> We are so ready.\u003cbr data-start=\"1767\" data-end=\"1770\">\u003cstrong data-start=\"1770\" data-end=\"1782\">Sbrocco:\u003c/strong> Ready for a party.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1819\">Washington:\u003c/strong> Let’s do it.\u003cbr data-start=\"1832\" data-end=\"1835\">\u003cstrong data-start=\"1835\" data-end=\"1847\">Sbrocco:\u003c/strong> Ruby’s up first with a buzzy little eatery that’s redefining what Filipino food can be without sacrificing taste. It’s a colorful spot where the chef’s plant-based options shine just as brightly as the classics. Located in San Francisco’s SoMa neighborhood, it’s The Sarap Shop.\u003cbr data-start=\"2126\" data-end=\"2129\">\u003cstrong data-start=\"2129\" data-end=\"2141\">Kristen:\u003c/strong> Alright, tofu sisig carb, mild, lechon sisig carb in a to-go bag. Sarap Shop is a café, catering, and creative food studio, and we specialize in plant-forward Filipino American comfort food.\u003cbr data-start=\"2332\" data-end=\"2335\">\u003cstrong data-start=\"2335\" data-end=\"2345\">James:\u003c/strong> That’s the tofu. I love working with my family. My mouth always waters when I make this dish. [ Chuckles ] Each of the characters behind me are a representation of each of us. I am the garlic god. Kristen is the fried egg. And then JP is the garlic rice bowl. So, sarap is a Tagalog word to describe something that feels good or it tastes good. When we were growing up, our lola used to describe our hugs as sarap. So, when we were coming up with the name Sarap Shop, our food tasted good, and it also made you feel good at the same time.\u003cbr data-start=\"2884\" data-end=\"2887\">\u003cstrong data-start=\"2887\" data-end=\"2897\">Reyes:\u003c/strong> A dish that we’re super proud of is our tofu sisig. It was a creative challenge for myself where I was like, “I enjoy these foods. How do I make this vegan or vegetarian?” And almost a game of, like, tricking people to see if they can tell if it’s vegan or not.\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3172\">Woman:\u003c/strong> Oh, it’s really good.\u003cbr data-start=\"3194\" data-end=\"3197\">\u003cstrong data-start=\"3197\" data-end=\"3209\">Kristen:\u003c/strong> A lot of the parties we go to, it’s like potlucks, and all of the food touches on your plate. That was our experience growing up. And so one of the dishes we have is our sisig carbonara. My godmother, she would make this carbonara and then my uncle would make a sisig and they would touch and I would be like — I would be the one that would combine it. And so I told JP about that dish, and he’s like, “I’m gonna make it.”\u003cbr data-start=\"3633\" data-end=\"3636\">\u003cstrong data-start=\"3636\" data-end=\"3646\">James:\u003c/strong> Mm. So, adobo is my number-one favorite dish.\u003cbr data-start=\"3692\" data-end=\"3695\">\u003cstrong data-start=\"3695\" data-end=\"3707\">Kristen:\u003c/strong> If my brother could tattoo “adobo” on his body, he would totally do it.\u003cbr data-start=\"3779\" data-end=\"3782\">\u003cstrong data-start=\"3782\" data-end=\"3792\">James:\u003c/strong> Thick cuts of pork belly with a very sweet, garlicky, soy-forward sauce. It’s addictive.\u003cbr data-start=\"3881\" data-end=\"3884\">\u003cstrong data-start=\"3884\" data-end=\"3896\">Kristen:\u003c/strong> I love adobo, too, but then I also really love fried okra. And there was just randomly a day where I was like, “Let’s try to put this on there.” So, it’s just like remixing some of, like, our childhood memories.\u003cbr data-start=\"4108\" data-end=\"4111\">\u003cstrong data-start=\"4111\" data-end=\"4121\">Reyes:\u003c/strong> We’re actually inside the Filipino cultural district of San Francisco.\u003cbr data-start=\"4192\" data-end=\"4195\">\u003cstrong data-start=\"4195\" data-end=\"4207\">Kristen:\u003c/strong> We love being in the district, and we love having, like, the garage open when we can ’cause people can just drop by. Things like identity and culture, they’re meant to be shared and experimented with. And so the more that we can have, like, food be a vehicle for that, we feel very blessed and lucky to get to do it.\u003cbr data-start=\"4524\" data-end=\"4527\">\u003cstrong data-start=\"4527\" data-end=\"4535\">All:\u003c/strong> Hope you like it!\u003cbr data-start=\"4553\" data-end=\"4556\">[ Indistinct conversations, laughter ]\u003cbr data-start=\"4594\" data-end=\"4597\">\u003cstrong data-start=\"4597\" data-end=\"4609\">Sbrocco:\u003c/strong> Now, Ruby, you’re originally from the Philippines, but certainly have been in the Bay Area for a while. And what’s been your inspiration in your music career?\u003cbr data-start=\"4768\" data-end=\"4771\">\u003cstrong data-start=\"4771\" data-end=\"4782\">Ibarra:\u003c/strong> I think a lot of the inspiration that I’ve had in my music is definitely my own experiences. I love to be able to showcase people who I am and where I come from and also give people some light into the stories from my community.\u003cbr data-start=\"5011\" data-end=\"5014\">\u003cstrong data-start=\"5014\" data-end=\"5026\">Sbrocco:\u003c/strong> Well, I think your music showcases diversity, as you said, and I think The Sarap Shop does, too, right?\u003cbr data-start=\"5130\" data-end=\"5133\">\u003cstrong data-start=\"5133\" data-end=\"5144\">Ibarra:\u003c/strong> They absolutely do.\u003cbr data-start=\"5164\" data-end=\"5167\">\u003cstrong data-start=\"5167\" data-end=\"5179\">Sbrocco:\u003c/strong> Let’s talk about that.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"11\">Ibarra:\u003c/strong> So, I love The Sarap Shop. I’ve been such a huge fan of their food, and I think they’ve become a staple actually in the Filipino American community. They actually used to start as a food truck, and so seeing them grow just makes me very proud.\u003cbr data-start=\"255\" data-end=\"258\" data-is-only-node=\"\">\u003cstrong data-start=\"258\" data-end=\"270\">Sbrocco:\u003c/strong> And the word means, you know, to feel good or to taste good, right?\u003cbr data-start=\"338\" data-end=\"341\">\u003cstrong data-start=\"341\" data-end=\"352\">Ibarra:\u003c/strong> Yeah, sarap means delicious.\u003cbr data-start=\"381\" data-end=\"384\">\u003cstrong data-start=\"384\" data-end=\"396\">Sbrocco:\u003c/strong> Delicious, right? Did you find it delicious?\u003cbr data-start=\"441\" data-end=\"444\">\u003cstrong data-start=\"444\" data-end=\"455\">Savage:\u003c/strong> I absolutely did. It’s amazing how it is in this little spot that is — Like, I was 20 feet from the door, and I’m like, “I don’t think it’s anywhere near here.” [ Laughter ] And then you walk into this —\u003cbr data-start=\"661\" data-end=\"664\">\u003cstrong data-start=\"664\" data-end=\"676\">Sbrocco:\u003c/strong> They make you work for it, Adam.\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"723\">Savage:\u003c/strong> Exactly!\u003cbr data-start=\"732\" data-end=\"735\">\u003cstrong data-start=\"735\" data-end=\"746\">Ibarra:\u003c/strong> It’s kind of like a hidden gem.\u003cbr data-start=\"778\" data-end=\"781\">\u003cstrong data-start=\"781\" data-end=\"792\">Savage:\u003c/strong> It feels like a hidden gem. It feels like a secret spot. And, yeah, everything I had there was so comforting. So, I ordered the pork belly adobo, which was phenomenal. And the adobo can be served both as a sandwich and as a rice bowl. And I looked up to the guy who was taking my order, and I was like, “I should get the rice bowl,” and he was like, “Yes, you should get the rice bowl.” And I was like, “That’s the guidance I want.” And then he’s like, “Do you want an egg on it?” And I’m like, “Am I a monster? Of course I want an egg on this.” Stirring of all the fat into the rice. And every bite is a little different. You know, the gold standard is that it’s just like every bite is some new wonder of a mix of the sweet and the savory and the fat and rice.\u003cbr data-start=\"1555\" data-end=\"1558\">\u003cstrong data-start=\"1558\" data-end=\"1570\">Sbrocco:\u003c/strong> All the good stuff.\u003cbr data-start=\"1590\" data-end=\"1593\">\u003cstrong data-start=\"1593\" data-end=\"1604\">Savage:\u003c/strong> And I think — I’m pretty sure that they clocked that I was me, and they gave me some other things, as well.\u003cbr data-start=\"1713\" data-end=\"1716\">\u003cstrong data-start=\"1716\" data-end=\"1728\">Sbrocco:\u003c/strong> Oh, nice.\u003cbr data-start=\"1738\" data-end=\"1741\">\u003cstrong data-start=\"1741\" data-end=\"1752\">Savage:\u003c/strong> The —\u003cbr data-start=\"1759\" data-end=\"1762\">\u003cstrong data-start=\"1762\" data-end=\"1774\">Sbrocco:\u003c/strong> You got the VIP treatment.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1815\">Savage:\u003c/strong> I did. They gave me an order of the little egg rolls.\u003cbr data-start=\"1869\" data-end=\"1872\">\u003cstrong data-start=\"1872\" data-end=\"1883\">Ibarra:\u003c/strong> Lumpia.\u003cbr data-start=\"1891\" data-end=\"1894\">\u003cstrong data-start=\"1894\" data-end=\"1905\">Savage:\u003c/strong> Lumpia, yes.\u003cbr data-start=\"1918\" data-end=\"1921\">\u003cstrong data-start=\"1921\" data-end=\"1933\">Sbrocco:\u003c/strong> Okay. Did you like them?\u003cbr data-start=\"1958\" data-end=\"1961\">\u003cstrong data-start=\"1961\" data-end=\"1972\">Savage:\u003c/strong> Oh, my gosh.\u003cbr data-start=\"1985\" data-end=\"1988\">\u003cstrong data-start=\"1988\" data-end=\"2000\">Sbrocco:\u003c/strong> Crispy little sticks of like —\u003cbr data-start=\"2032\" data-end=\"2035\">\u003cstrong data-start=\"2035\" data-end=\"2046\">Savage:\u003c/strong> Crispy. I’ve since looked them up, and the pastry that they’re wrapped in is just — it deep-fries to such a crispy, crispy — Oh, my God, it was fantastic.\u003cbr data-start=\"2203\" data-end=\"2206\">\u003cstrong data-start=\"2206\" data-end=\"2218\">Sbrocco:\u003c/strong> Do you love the lumpias when you go?\u003cbr data-start=\"2255\" data-end=\"2258\">\u003cstrong data-start=\"2258\" data-end=\"2269\">Ibarra:\u003c/strong> I love lumpia. It’s pretty much — It’s one of those things where, in a Filipino household, you always have it stocked up in your freezer ready to fry, ready to go.\u003cbr data-start=\"2434\" data-end=\"2437\">\u003cstrong data-start=\"2437\" data-end=\"2452\">Washington:\u003c/strong> My experience was — I felt like they must have thought I was Adam as well because I got a very much — it was very personal experience. They were excited to have me there.\u003cbr data-start=\"2625\" data-end=\"2628\">\u003cstrong data-start=\"2628\" data-end=\"2640\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2646\" data-end=\"2649\">\u003cstrong data-start=\"2649\" data-end=\"2664\">Washington:\u003c/strong> They were like, “You coming here to try some food? We got some food for you. And I was like, Okay!” I just wanted to get — What do you recommend?” The first one I had was sisig, the pork sisig dish on rice.\u003cbr data-start=\"2872\" data-end=\"2875\">\u003cstrong data-start=\"2875\" data-end=\"2887\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2895\" data-end=\"2898\">\u003cstrong data-start=\"2898\" data-end=\"2913\">Washington:\u003c/strong> It was delicious. And it was like — The, like, pickled vegetables and stuff were all in this beautiful bowl. Again, they came out and said — Someone’s throwing down something like, “What do you think about that there?” I was like, “Yeah!”\u003cbr data-start=\"3154\" data-end=\"3157\">\u003cstrong data-start=\"3157\" data-end=\"3168\">Ibarra:\u003c/strong> They need your on-the-spot review.\u003cbr data-start=\"3203\" data-end=\"3206\">\u003cstrong data-start=\"3206\" data-end=\"3221\">Washington:\u003c/strong> Right, like, “What do you think?” I’m like, “Yeah, I appreciate that.” And I also ordered a vegan one that was wrapped in, like, a flatbread.\u003cbr data-start=\"3363\" data-end=\"3366\">\u003cstrong data-start=\"3366\" data-end=\"3378\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3404\">Washington:\u003c/strong> And that — Again, I’m not s– I ate the pork one first. I ate this up. I literally was cleaning the plate, like, the whole thing. I didn’t want to do that ’cause I didn’t want to clown, but I really did. It was so delicious. It was so flavorful. It was really colorful. The food was amazing to look at.\u003cbr data-start=\"3708\" data-end=\"3711\">\u003cstrong data-start=\"3711\" data-end=\"3723\">Sbrocco:\u003c/strong> Do you agree with his description of that?\u003cbr data-start=\"3766\" data-end=\"3769\">\u003cstrong data-start=\"3769\" data-end=\"3780\">Ibarra:\u003c/strong> I’m so happy to hear those descriptions and those words because I feel the exact same way. I feel like, as Filipino food has entered the mainstream, a lot of the focus has been more so on, like, the meats. And so with thinking about health in mind, too, as I get older, I typically order the vegan tofu sisig rice bowl. So, it’s garlic notes, soy sauce, citrusy, over a bed of white rice with a garnish of veggies. And it’s so good. It’s crispy. I love how it has a very bold depth of flavors that just all seem to, like, work together really well.\u003cbr data-start=\"4329\" data-end=\"4332\">\u003cstrong data-start=\"4332\" data-end=\"4343\">Savage:\u003c/strong> Well, I think a lot of Bay Area restaurants will have — if they serve vegan food primarily, they’ll have a meat dish to satisfy.\u003cbr data-start=\"4473\" data-end=\"4476\">\u003cstrong data-start=\"4476\" data-end=\"4488\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"4495\" data-end=\"4498\">\u003cstrong data-start=\"4498\" data-end=\"4509\">Savage:\u003c/strong> Or it’s the other way. This felt like every dish, whether meat or vegan, was delivered to be amazing.\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4625\">Ibarra:\u003c/strong> Yeah.\u003cbr data-start=\"4631\" data-end=\"4634\">\u003cstrong data-start=\"4634\" data-end=\"4649\">Washington:\u003c/strong> I don’t love a lot of vegan food sometimes. I eat it because I’m supposed to and all that kind of stuff. [ Laughter ] This was great.\u003cbr data-start=\"4783\" data-end=\"4786\">\u003cstrong data-start=\"4786\" data-end=\"4797\">Savage:\u003c/strong> Yeah, I think the big mistake I made was going alone. I need to go back with at least two people so I can try everything on the menu. As I was leaving, they ran out to give me a drink. [ Laughter ]\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5013\">Washington:\u003c/strong> I guess I didn’t get the VIP treatment. I didn’t get any drinks, Adam. I don’t appreciate it.\u003cbr data-start=\"5107\" data-end=\"5110\">\u003cstrong data-start=\"5110\" data-end=\"5121\">Savage:\u003c/strong> I took it home.\u003cbr data-start=\"5137\" data-end=\"5140\">\u003cstrong data-start=\"5140\" data-end=\"5152\">Sbrocco:\u003c/strong> They might have recognized you. Okay.\u003cbr data-start=\"5190\" data-end=\"5193\">\u003cstrong data-start=\"5193\" data-end=\"5204\">Savage:\u003c/strong> It was a little jar of some purple liquid that was like a smoothie with little chunks in it, which normally bothers me, but was absolutely delicious.\u003cbr data-start=\"5354\" data-end=\"5357\">\u003cstrong data-start=\"5357\" data-end=\"5368\">Ibarra:\u003c/strong> Oh, I love that one. That’s actually halo-halo.\u003cbr data-start=\"5416\" data-end=\"5419\">\u003cstrong data-start=\"5419\" data-end=\"5430\">Savage:\u003c/strong> That’s what that’s called.\u003cbr data-start=\"5457\" data-end=\"5460\">\u003cstrong data-start=\"5460\" data-end=\"5471\">Ibarra:\u003c/strong> So, it’s a typical Filipino dessert, and they do it extremely well at Sarap Shop because it’s also plant-based…\u003cbr data-start=\"5585\" data-end=\"5588\">\u003cstrong data-start=\"5588\" data-end=\"5599\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"5605\" data-end=\"5608\">\u003cstrong data-start=\"5608\" data-end=\"5619\">Ibarra:\u003c/strong> …but it’s very refreshing, kind of creamy, too, on the creamy side.\u003cbr data-start=\"5689\" data-end=\"5692\">\u003cstrong data-start=\"5692\" data-end=\"5703\">Savage:\u003c/strong> Yeah, super creamy.\u003cbr data-start=\"5723\" data-end=\"5726\">\u003cstrong data-start=\"5726\" data-end=\"5738\">Sbrocco:\u003c/strong> Yeah. And what about the pricing? Did you feel that was fair?\u003cbr data-start=\"5800\" data-end=\"5803\">\u003cstrong data-start=\"5803\" data-end=\"5814\">Savage:\u003c/strong> Absolutely. Actually, I think what you described about the accessibility of the spaces typifies all three of the restaurants we’re talking about today. They all feel very unassuming, but ludicrously welcoming.\u003cbr data-start=\"6024\" data-end=\"6027\">\u003cstrong data-start=\"6027\" data-end=\"6039\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"6045\" data-end=\"6048\">\u003cstrong data-start=\"6048\" data-end=\"6059\">Savage:\u003c/strong> And all three were incredibly reasonably priced. And I don’t know about you guys —\u003cbr data-start=\"6143\" data-end=\"6146\">\u003cstrong data-start=\"6146\" data-end=\"6158\">Sbrocco:\u003c/strong> Which is hard to find these days when you go out to eat.\u003cbr data-start=\"6215\" data-end=\"6218\">\u003cstrong data-start=\"6218\" data-end=\"6233\">Washington:\u003c/strong> Yes, it was a bargain. I want to just — They were — That pride of ownership, you can’t fake. You can’t fake it. They were — They just looked, and you’re — “You like that, don’t you? I bet you like that.” [ Laughter ] You can’t fake that, right?\u003cbr data-start=\"6482\" data-end=\"6485\">\u003cstrong data-start=\"6485\" data-end=\"6497\">Sbrocco:\u003c/strong> Eagerly awaiting. Right. Eagerly awaiting. I love it. If you would like to try The Sarap Shop, it’s located on Stillman Street in San Francisco’s SoMa neighborhood. The average multi-course tab per person without drinks is around $30. Glynn’s pick takes us to a beloved family-run spot where the spirit of nonna’s kitchen lives on. Here, the vibe is just as important as the food — warm, welcoming and rooted in community. Located just steps from Lake Merritt, it’s MAMA Oakland.\u003cbr data-start=\"6978\" data-end=\"6981\">[ Indistinct conversations ]\u003cbr data-start=\"7009\" data-end=\"7012\">♪♪\u003cbr data-start=\"7014\" data-end=\"7017\">♪♪\u003cbr data-start=\"7019\" data-end=\"7022\">\u003cstrong data-start=\"7022\" data-end=\"7036\">Stacionis:\u003c/strong> The name of the restaurant is MAMA Oakland ’cause it’s based off of my grandmother, Maria Stacionis. We call her Mama. She was a feisty lady.\u003cbr data-start=\"7178\" data-end=\"7181\">\u003cstrong data-start=\"7181\" data-end=\"7195\">Przygocki:\u003c/strong> Okay, guys, this is MAMA’s sugo, tossed with pappardelle, Parmesan cheese, and basil.\u003cbr data-start=\"7281\" data-end=\"7284\">\u003cstrong data-start=\"7284\" data-end=\"7298\">Stacionis:\u003c/strong> The goal for the service and the vibe at MAMA is to feel like you’re walking into Mama’s house, to feel like, “Oh, my gosh, I’m so glad you’re here.” It feels convivial. It feels warm. It feels comfortable. The entire restaurant is based around the idea of sugo, MAMA’s sugo. It’s like the quintessential Italian American red sauce. Josiah, my business partner and husband, and I had this idea like, “What if we made a restaurant and it just served sugo? And then we were like, “Maybe we need a couple more things than just one dish.”\u003cbr data-start=\"7833\" data-end=\"7836\">\u003cstrong data-start=\"7836\" data-end=\"7850\">Przygocki:\u003c/strong> The format of our menu is a three-course prix fixe menu. It changes based off of seasonality. So it’s always gonna have five or six fruits and vegetables that are super prime and ready to go. I am a basil freak. I’m a fennel freak. And anything that is, like, super fatty and delicious. If it’s gonna put me in a coma after I eat it, I want it.\u003cbr data-start=\"8195\" data-end=\"8198\">\u003cstrong data-start=\"8198\" data-end=\"8212\">Stacionis:\u003c/strong> The signature dish besides sugo is definitely meatballs.\u003cbr data-start=\"8269\" data-end=\"8272\">\u003cstrong data-start=\"8272\" data-end=\"8286\">Przygocki:\u003c/strong> The key to a really great meatball is don’t over mix it and make sure that you have enough fat, so we do double pork to beef.\u003cbr data-start=\"8412\" data-end=\"8415\">\u003cstrong data-start=\"8415\" data-end=\"8429\">Stacionis:\u003c/strong> I remember Mama teaching me how to make meatballs because she’s, like, borderline inappropriate. There was a lot of talk about… manipulating the balls.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8600\">Przygocki:\u003c/strong> [ Laughs ]\u003cbr data-start=\"8611\" data-end=\"8614\">\u003cstrong data-start=\"8614\" data-end=\"8624\">Woman:\u003c/strong> Mmm!\u003cbr data-start=\"8629\" data-end=\"8632\">\u003cstrong data-start=\"8632\" data-end=\"8646\">Stacionis:\u003c/strong> It’s your first time here?\u003cbr data-start=\"8673\" data-end=\"8676\">\u003cstrong data-start=\"8676\" data-end=\"8686\">Woman:\u003c/strong> It’s our first time here.\u003cbr data-start=\"8712\" data-end=\"8715\">\u003cstrong data-start=\"8715\" data-end=\"8729\">Stacionis:\u003c/strong> Oh, amazing.\u003cbr data-start=\"8742\" data-end=\"8745\">\u003cstrong data-start=\"8745\" data-end=\"8755\">Woman:\u003c/strong> Cheers.\u003cbr data-start=\"8763\" data-end=\"8766\">\u003cstrong data-start=\"8766\" data-end=\"8780\">Stacionis:\u003c/strong> You go back to your favorite restaurants because, like, oh, you want that one thing, you want that same feeling that you experienced.\u003cbr data-start=\"8914\" data-end=\"8917\">\u003cstrong data-start=\"8917\" data-end=\"8931\">Przygocki:\u003c/strong> There are so many people that walk up to me at the line and actually pass me and go directly into the kitchen, and they say, “You guys did a fantastic job. We’re so happy.\u003cbr data-start=\"9103\" data-end=\"9106\">\u003cstrong data-start=\"9106\" data-end=\"9120\">Stacionis:\u003c/strong> Mama is up there in heaven. She is having a dance party, she’s drinking wine, and she is stoked. She is so grateful that people come in here and look like they’re at our house having an amazing time.\u003cbr data-start=\"9320\" data-end=\"9323\">\u003cstrong data-start=\"9323\" data-end=\"9335\">Sbrocco:\u003c/strong> Now, Glynn, how did you find MAMA?\u003cbr data-start=\"9370\" data-end=\"9373\">\u003cstrong data-start=\"9373\" data-end=\"9388\">Washington:\u003c/strong> This is in my neighborhood, the Grand Lake neighborhood of Oakland.\u003cbr data-start=\"9456\" data-end=\"9459\">\u003cstrong data-start=\"9459\" data-end=\"9471\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"9478\" data-end=\"9481\">\u003cstrong data-start=\"9481\" data-end=\"9496\">Washington:\u003c/strong> I go there a lot, and so they give me the Adam treatment, which is, if I have to wait even a moment, they’ll come out and hand a glass of wine while I’m waiting, which is fabulous. It feels so continental and delicious.\u003cbr data-start=\"9716\" data-end=\"9719\">\u003cstrong data-start=\"9719\" data-end=\"9731\">Sbrocco:\u003c/strong> And you feel so special.\u003cbr data-start=\"9756\" data-end=\"9759\">\u003cstrong data-start=\"9759\" data-end=\"9774\">Washington:\u003c/strong> I feel so special. I was like, “Did I do ‘MythBusters’?” [ Laughter ] I really — It’s really, really great. You want to know the move. This is the move.\u003cbr data-start=\"9928\" data-end=\"9931\">\u003cstrong data-start=\"9931\" data-end=\"9943\">Sbrocco:\u003c/strong> Okay, attention. Pro tip. Pro tip.\u003cbr data-start=\"9978\" data-end=\"9981\">\u003cstrong data-start=\"9981\" data-end=\"9992\">Ibarra:\u003c/strong> Take notes.\u003cbr data-start=\"10004\" data-end=\"10007\">\u003cstrong data-start=\"10007\" data-end=\"10018\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"10024\" data-end=\"10027\">\u003cstrong data-start=\"10027\" data-end=\"10042\">Washington:\u003c/strong> This is what you do at MAMA’s. MAMA’s is a prix fixe menu.\u003cbr data-start=\"10101\" data-end=\"10104\">\u003cstrong data-start=\"10104\" data-end=\"10116\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"10124\" data-end=\"10127\">\u003cstrong data-start=\"10127\" data-end=\"10142\">Washington:\u003c/strong> They’re gonna have two different things. They have a soup and a salad. They’re gonna have a pasta dish, and they’re gonna have dessert. You and your companion should get one, and you get the other.\u003cbr data-start=\"10340\" data-end=\"10343\">\u003cstrong data-start=\"10343\" data-end=\"10354\">Savage:\u003c/strong> We did the move. We ordered everything on the menu.\u003cbr data-start=\"10406\" data-end=\"10409\">\u003cstrong data-start=\"10409\" data-end=\"10424\">Washington:\u003c/strong> Right, right.\u003cbr data-start=\"10438\" data-end=\"10441\">\u003cstrong data-start=\"10441\" data-end=\"10452\">Savage:\u003c/strong> And then we split it all. The soup was a gazpacho, which they brought out with some of the ingredients on and then they poured the gazpacho over it. I’m a soup guy.\u003cbr data-start=\"10617\" data-end=\"10620\">\u003cstrong data-start=\"10620\" data-end=\"10632\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"10638\" data-end=\"10641\">\u003cstrong data-start=\"10641\" data-end=\"10652\">Savage:\u003c/strong> I love any kind of soup. The gazpacho was cold. It was crisp. It was fantastic.\u003cbr data-start=\"10732\" data-end=\"10735\">\u003cstrong data-start=\"10735\" data-end=\"10746\">Ibarra:\u003c/strong> I also did the Glynn method. I went with my husband, and we decided to just do one of each so we can try everything on the menu. I really remember the crostata. It was just so refreshing. It was just incredible to start off the three-course meal. And then afterwards we had the campanelle pasta. And I loved how that tomato sauce wasn’t very strong. It was nice and light. It’s unique. I don’t think I’ve had a pasta sauce that tasted exactly like that.\u003cbr data-start=\"11200\" data-end=\"11203\">\u003cstrong data-start=\"11203\" data-end=\"11214\">Savage:\u003c/strong> The other thing that I particularly loved was the pappardelle. I love just the widest noodle I could possibly get.\u003cbr data-start=\"11329\" data-end=\"11332\">\u003cstrong data-start=\"11332\" data-end=\"11344\">Sbrocco:\u003c/strong> Me too.\u003cbr data-start=\"11352\" data-end=\"11355\">\u003cstrong data-start=\"11355\" data-end=\"11366\">Savage:\u003c/strong> And the pappardelle was fantastic.\u003cbr data-start=\"11401\" data-end=\"11404\">\u003cstrong data-start=\"11404\" data-end=\"11416\">Sbrocco:\u003c/strong> And again, these rotate and they change, so you —\u003cbr data-start=\"11467\" data-end=\"11470\">\u003cstrong data-start=\"11470\" data-end=\"11485\">Washington:\u003c/strong> You never know. You never know.\u003cbr data-start=\"11517\" data-end=\"11520\">\u003cstrong data-start=\"11520\" data-end=\"11531\">Ibarra:\u003c/strong> That’s why you got to keep going.\u003cbr data-start=\"11565\" data-end=\"11568\">\u003cstrong data-start=\"11568\" data-end=\"11580\">Sbrocco:\u003c/strong> That’s right.\u003cbr data-start=\"11594\" data-end=\"11597\">\u003cstrong data-start=\"11597\" data-end=\"11608\">Savage:\u003c/strong> There’s something I really loved about the add-ons which was unique.\u003cbr data-start=\"11677\" data-end=\"11680\">\u003cstrong data-start=\"11680\" data-end=\"11692\">Sbrocco:\u003c/strong> So you can order the prix fixe, but then do the add-ons, like $10 more for meatballs and things like.\u003cbr data-start=\"11794\" data-end=\"11797\">\u003cstrong data-start=\"11797\" data-end=\"11808\">Savage:\u003c/strong> The add-ons were where the savory arrived. Like, the dishes themselves were a little more on the sweet and vegetable side.\u003cbr data-start=\"11931\" data-end=\"11934\">\u003cstrong data-start=\"11934\" data-end=\"11946\">Sbrocco:\u003c/strong> Interesting.\u003cbr data-start=\"11959\" data-end=\"11962\">\u003cstrong data-start=\"11962\" data-end=\"11973\">Savage:\u003c/strong> And then the add-ons delivered this wonderful savory note for all the other dishes.\u003cbr data-start=\"12057\" data-end=\"12060\">\u003cstrong data-start=\"12060\" data-end=\"12072\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"12079\" data-end=\"12082\">\u003cstrong data-start=\"12082\" data-end=\"12097\">Washington:\u003c/strong> I’ll say this. You got to get the meatballs.\u003cbr data-start=\"12142\" data-end=\"12145\">\u003cstrong data-start=\"12145\" data-end=\"12156\">Savage:\u003c/strong> Bingo.\u003cbr data-start=\"12163\" data-end=\"12166\">\u003cstrong data-start=\"12166\" data-end=\"12181\">Washington:\u003c/strong> You have to get the meatballs.\u003cbr data-start=\"12212\" data-end=\"12215\">\u003cstrong data-start=\"12215\" data-end=\"12227\">Sbrocco:\u003c/strong> I was waiting for that.\u003cbr data-start=\"12251\" data-end=\"12254\">\u003cstrong data-start=\"12254\" data-end=\"12269\">Washington:\u003c/strong> The meatballs are like — The meatballs are not an add-on. You have to order —\u003cbr data-start=\"12349\" data-end=\"12352\">\u003cstrong data-start=\"12352\" data-end=\"12363\">Savage:\u003c/strong> It’s true.\u003cbr data-start=\"12374\" data-end=\"12377\">\u003cstrong data-start=\"12377\" data-end=\"12392\">Washington:\u003c/strong> They’re meatballs.\u003cbr data-start=\"12411\" data-end=\"12414\">\u003cstrong data-start=\"12414\" data-end=\"12426\">Sbrocco:\u003c/strong> Again, pro tip.\u003cbr data-start=\"12442\" data-end=\"12445\">\u003cstrong data-start=\"12445\" data-end=\"12460\">Washington:\u003c/strong> The meatballs are part of the meal, and the focaccia and the sauce of whatever pasta dish you do, you’ve got to do one of these numbers a lot. You got to do that, yeah.\u003cbr data-start=\"12629\" data-end=\"12632\">\u003cstrong data-start=\"12632\" data-end=\"12644\">Sbrocco:\u003c/strong> Yeah. Okay, what about dessert?\u003cbr data-start=\"12676\" data-end=\"12679\">\u003cstrong data-start=\"12679\" data-end=\"12690\">Savage:\u003c/strong> Wait, wait, wait. Before we get to dessert, there was a palate cleanser.\u003cbr data-start=\"12763\" data-end=\"12766\">\u003cstrong data-start=\"12766\" data-end=\"12778\">Sbrocco:\u003c/strong> Oh!\u003cbr data-start=\"12782\" data-end=\"12785\">\u003cstrong data-start=\"12785\" data-end=\"12796\">Savage:\u003c/strong> They brought us some little ball of lemon granitas in some cherry syrup.\u003cbr data-start=\"12869\" data-end=\"12872\">\u003cstrong data-start=\"12872\" data-end=\"12884\">Sbrocco:\u003c/strong> Did you guys get that treatment?!\u003cbr data-start=\"12918\" data-end=\"12921\">\u003cstrong data-start=\"12921\" data-end=\"12936\">Washington:\u003c/strong> I don’t know what happened.\u003cbr data-start=\"12964\" data-end=\"12967\">\u003cstrong data-start=\"12967\" data-end=\"12978\">Ibarra:\u003c/strong> I was not informed.\u003cbr data-start=\"12998\" data-end=\"13001\">\u003cstrong data-start=\"13001\" data-end=\"13016\">Washington:\u003c/strong> Again. It keeps happening, and I’m against the whole thing. I don’t appreciate what is going down here. I do not appreciate it. No lemon granitas in cherry syrup.\u003cbr data-start=\"13179\" data-end=\"13182\">\u003cstrong data-start=\"13182\" data-end=\"13194\">Sbrocco:\u003c/strong> “It’s Adam Savage! We got to bring him something!”\u003cbr data-start=\"13245\" data-end=\"13248\">\u003cstrong data-start=\"13248\" data-end=\"13263\">Washington:\u003c/strong> It’s outrageous. [ Laughter ]\u003cbr data-start=\"13293\" data-end=\"13296\">\u003cstrong data-start=\"13296\" data-end=\"13308\">Sbrocco:\u003c/strong> Okay, go ahead, VIP. [ Laughter ]\u003cbr data-start=\"13342\" data-end=\"13345\">\u003cstrong data-start=\"13345\" data-end=\"13356\">Ibarra:\u003c/strong> Tell us what else we don’t know.\u003cbr data-start=\"13389\" data-end=\"13392\">\u003cstrong data-start=\"13392\" data-end=\"13403\">Savage:\u003c/strong> Well, I thought the foot rub was a great ending to the meal. [ Laughter ]\u003cbr data-start=\"13477\" data-end=\"13480\">\u003cstrong data-start=\"13480\" data-end=\"13492\">Sbrocco:\u003c/strong> Ooh. So?\u003cbr data-start=\"13501\" data-end=\"13504\">\u003cstrong data-start=\"13504\" data-end=\"13515\">Savage:\u003c/strong> The desserts were spectacular.\u003cbr data-start=\"13546\" data-end=\"13549\">\u003cstrong data-start=\"13549\" data-end=\"13561\">Sbrocco:\u003c/strong> Okay, which one did you have?\u003cbr data-start=\"13591\" data-end=\"13594\">\u003cstrong data-start=\"13594\" data-end=\"13605\">Savage:\u003c/strong> There was a chocolate and a cheesecake. I ate most of the cheesecake. My wife ate most of the chocolate.\u003cbr data-start=\"13710\" data-end=\"13713\">\u003cstrong data-start=\"13713\" data-end=\"13725\">Sbrocco:\u003c/strong> There you go. That sounds fair.\u003cbr data-start=\"13757\" data-end=\"13760\">\u003cstrong data-start=\"13760\" data-end=\"13771\">Ibarra:\u003c/strong> I had both as well, and what I really appreciated about the cheesecake is — I’m typically not a cheesecake fan. To me, most of the time, it’s just too rich and just too much. Like, one bite, that’s good enough for me. But I almost finished the entire plate and then took it away from my husband. And it was just so good. I felt like the berries that they added on top gave it a nice touch to kind of balance the flavor so it wasn’t, like, kind of too much. And then the chocolate — I don’t know if it was, like, a mousse. That was also rich and creamy and very delicious. And the portions are perfect.\u003cbr data-start=\"14375\" data-end=\"14378\">\u003cstrong data-start=\"14378\" data-end=\"14393\">Washington:\u003c/strong> When I was there, I guess they called it the end of the stone fruit season. And so I had an apricot something or another deliciousness that they whipped up. It was fantastic. I think whenever you go there — They’re not gonna have that. That’s gonna be gone because they’ve moved on.\u003cbr data-start=\"14677\" data-end=\"14680\">\u003cstrong data-start=\"14680\" data-end=\"14692\">Sbrocco:\u003c/strong> But there’ll be two other choices.\u003cbr data-start=\"14727\" data-end=\"14730\">\u003cstrong data-start=\"14730\" data-end=\"14745\">Washington:\u003c/strong> There’ll be two other choices, and they’re gonna be delicious as well. It’s like, I trust these people.\u003cbr data-start=\"14849\" data-end=\"14852\">\u003cstrong data-start=\"14852\" data-end=\"14863\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"14869\" data-end=\"14872\">\u003cstrong data-start=\"14872\" data-end=\"14887\">Washington:\u003c/strong> At least, I did before Adam got the special situation going on there. [ Laughter ]\u003cbr data-start=\"14970\" data-end=\"14973\">\u003cstrong data-start=\"14973\" data-end=\"14985\">Sbrocco:\u003c/strong> He’s got this down. I can’t wait to hear about the next restaurant. Alright, if you would like to try MAMA Oakland, it’s located on Grand Avenue in Oakland’s Lake Merritt neighborhood, and the average multi-course tab per person without drinks is around $60.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"12\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Adam’s pick is a cozy spot where the scent of masa and melting cheese has filled the air for more than 35 years. It’s a Salvadoran restaurant where handmade pupusas and other Latin American specialties keep generations of diners — and Adam — coming back for more. Located in San Francisco’s Mission District, it’s Panchita’s Pupuseria & Restaurant.\u003c/p>\n\u003cdiv class=\"flex max-w-full flex-col grow\">\n\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+&]:mt-1\" dir=\"auto\" data-message-author-role=\"assistant\" data-message-id=\"a80d708a-6018-49bc-b125-2f88965c7a65\" data-message-model-slug=\"gpt-5-1\">\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\">\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\">\n\u003cp data-start=\"0\" data-end=\"9092\" data-is-last-node=\"\" data-is-only-node=\"\">♪♪\u003cbr data-start=\"368\" data-end=\"371\">\u003cstrong data-start=\"371\" data-end=\"381\">Woman:\u003c/strong> Thank you.\u003cbr data-start=\"392\" data-end=\"395\">\u003cstrong data-start=\"395\" data-end=\"406\">Campos:\u003c/strong> El Salvador is the house of pupusas. And the pupusa is fresh masa with any kind of meat or vegetable inside. And we roll it and grill it. The pupusa you can eat anytime, in the morning, in the afternoon, at night. That’s the good thing to pupusas. My mother started Panchita’s in 1976. We started with nothing. Every day we buy everything and we sell it and we buy again and we sell it and we buy again. That’s the way we started. But in 1989, I opened my own Panchita’s. This is Panchita’s #2. Everybody asks me, “How do you make those so good pupusas?” So, my mother showed me how to do those really good pupusas. That’s spinach. That’s cheese. I always tell everybody this is my mother’s recipe. That’s like my legado. Here in Panchita’s, we have our 30 kinds of pupusas. I added every year one different kind. These ones are good. My favorite thing in the menu is the sopa de gallina. Every day it’s fresh, and the gallina is the mother of the chicken. That’s why the soup is so good. [ Up-tempo guitar music plays ] I really like this place. Always here for people who really need job, food. People who are hungry, this is the place to come in. My two daughters — they are really working hard. I want to see this next generation and still pupusas will be here.\u003cbr data-start=\"1673\" data-end=\"1676\">\u003cstrong data-start=\"1676\" data-end=\"1686\">Woman:\u003c/strong> Oh, my God!\u003cbr data-start=\"1698\" data-end=\"1701\">\u003cstrong data-start=\"1701\" data-end=\"1712\">Campos:\u003c/strong> I never be tired to eating pupusas. I hope you, too. [ Laughs ] Ooh! [ Laughs ]\u003cbr data-start=\"1792\" data-end=\"1795\">\u003cstrong data-start=\"1795\" data-end=\"1807\">Sbrocco:\u003c/strong> Alright, Adam, it sounds like you’ve been living in the Mission as long as the restaurant has been open, right?\u003cbr data-start=\"1919\" data-end=\"1922\">\u003cstrong data-start=\"1922\" data-end=\"1933\">Savage:\u003c/strong> Pretty much.\u003cbr data-start=\"1946\" data-end=\"1949\">\u003cstrong data-start=\"1949\" data-end=\"1961\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"1967\" data-end=\"1970\">\u003cstrong data-start=\"1970\" data-end=\"1981\">Savage:\u003c/strong> So, Panchita’s has been a part of my entire Mission journey since 1990 in San Francisco. I eat there maybe once a week. I’ve taken heads of state and astronauts there. I love that the interior is weirdly painted trompe l’oeil, almost like a favela, right?\u003cbr data-start=\"2237\" data-end=\"2240\">\u003cstrong data-start=\"2240\" data-end=\"2252\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2258\" data-end=\"2261\">\u003cstrong data-start=\"2261\" data-end=\"2272\">Savage:\u003c/strong> With, like, corrugated roofing and hurricane fencing, but it’s all trompe l’oeil.\u003cbr data-start=\"2354\" data-end=\"2357\">\u003cstrong data-start=\"2357\" data-end=\"2369\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2375\" data-end=\"2378\">\u003cstrong data-start=\"2378\" data-end=\"2389\">Savage:\u003c/strong> And the pupusas are just one of my main comfort-food dishes.\u003cbr data-start=\"2450\" data-end=\"2453\">\u003cstrong data-start=\"2453\" data-end=\"2465\">Sbrocco:\u003c/strong> And it’s one of the best words to say, isn’t it? Everybody say it.\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2543\">All:\u003c/strong> Pupusas.\u003cbr data-start=\"2552\" data-end=\"2555\">\u003cstrong data-start=\"2555\" data-end=\"2566\">Savage:\u003c/strong> Yes.\u003cbr data-start=\"2571\" data-end=\"2574\">\u003cstrong data-start=\"2574\" data-end=\"2586\">Sbrocco:\u003c/strong> It’s a great word to say.\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2626\">Savage:\u003c/strong> Totally. Now, the main thing about a pupusa is that you want to eat it with the slaw and the red sauce. And you got to dump the slaw on, and then you drown it in the red sauce, which is not super spicy. And my favorite pupusa is the mixed, which is pork and vegetables with the cheese. It’s like a little bit of everything I want in my meal.\u003cbr data-start=\"2968\" data-end=\"2971\">\u003cstrong data-start=\"2971\" data-end=\"2983\">Sbrocco:\u003c/strong> And that lovely masa, yeah.\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3025\">Savage:\u003c/strong> And then I always — I love their plátanos, the plantains with the crema and the refried beans, right?\u003cbr data-start=\"3128\" data-end=\"3131\">\u003cstrong data-start=\"3131\" data-end=\"3143\">Sbrocco:\u003c/strong> Uh, over here. I can feel — I feel Glynn going, “This is it.”\u003cbr data-start=\"3206\" data-end=\"3209\">\u003cstrong data-start=\"3209\" data-end=\"3224\">Washington:\u003c/strong> This is the move. This is the move. I don’t know from pupusas. I don’t. I enjoyed it. I enjoyed it. But I do know from plantains, and these were some good plantains right here, just the crisp but sweet. You’ve got the avocado, the sour cream right there. You can kind of like get a little bit of it all in one bite. Boom! It was like — That was my favorite aspect of the meal.\u003cbr data-start=\"3602\" data-end=\"3605\">\u003cstrong data-start=\"3605\" data-end=\"3616\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"3622\" data-end=\"3625\">\u003cstrong data-start=\"3625\" data-end=\"3637\">Sbrocco:\u003c/strong> What about you, Ruby?\u003cbr data-start=\"3659\" data-end=\"3662\">\u003cstrong data-start=\"3662\" data-end=\"3673\">Ibarra:\u003c/strong> I just fell in love with the pupusa. So, I’ve only had a handful of pupusas so far in my life, but, hands down, the mushroom and garlic one that I had at Panchita’s has to be for me, my personal opinion, the best pupusas I’ve ever had. And it was just creamy, cheesy. The mushrooms inside were seasoned very well. I appreciate it also how there was a nice kind of char on the outside of the pupusas. I think there was also some excess cheese, which gave it a nice crisp, so when you bit into it, I’m like, “Oh, my gosh, this is so good.”\u003cbr data-start=\"4211\" data-end=\"4214\">\u003cstrong data-start=\"4214\" data-end=\"4226\">Sbrocco:\u003c/strong> Is there really excess cheese, though?\u003cbr data-start=\"4265\" data-end=\"4268\">\u003cstrong data-start=\"4268\" data-end=\"4279\">Ibarra:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4315\" data-end=\"4318\">\u003cstrong data-start=\"4318\" data-end=\"4330\">Sbrocco:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4366\" data-end=\"4369\">\u003cstrong data-start=\"4369\" data-end=\"4384\">Washington:\u003c/strong> I got the pupusa you mentioned, the mushroom, and I got a pork and beef one. This was not sitting in the back somewhere. They made that for me like 30 seconds before they put it on the plate, which was really, really wonderful. And I just loved it.\u003cbr data-start=\"4633\" data-end=\"4636\">\u003cstrong data-start=\"4636\" data-end=\"4647\">Ibarra:\u003c/strong> And this was another restaurant, I think, out of the three that we’ve had where, again, it felt like home. It felt like community. And for me growing up, me and my family didn’t eat a lot of restaurants. We usually ate at home. So when I go to restaurants like Panchita’s and it gives you a sense of home, that sense of, like, home-cooked meals…\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5010\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"5017\" data-end=\"5020\">\u003cstrong data-start=\"5020\" data-end=\"5031\">Ibarra:\u003c/strong> …I just love that. And it has that nostalgic feel to it.\u003cbr data-start=\"5090\" data-end=\"5093\">\u003cstrong data-start=\"5093\" data-end=\"5104\">Savage:\u003c/strong> I’ve eaten at a lot of great restaurants where I felt just like a customer.\u003cbr data-start=\"5180\" data-end=\"5183\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5201\" data-end=\"5204\">\u003cstrong data-start=\"5204\" data-end=\"5215\">Savage:\u003c/strong> And in all three of the places that we ate, I felt like I was being fed by people whose joy was feeding.\u003cbr data-start=\"5320\" data-end=\"5323\">\u003cstrong data-start=\"5323\" data-end=\"5338\">Washington:\u003c/strong> Wow.\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5357\">Savage:\u003c/strong> Right? Just giving you that succor.\u003cbr data-start=\"5393\" data-end=\"5396\">\u003cstrong data-start=\"5396\" data-end=\"5408\">Sbrocco:\u003c/strong> He says that because he gets the VIP treatment.\u003cbr data-start=\"5456\" data-end=\"5459\">\u003cstrong data-start=\"5459\" data-end=\"5474\">Washington:\u003c/strong> Well, again — [ Laughter ]\u003cbr data-start=\"5502\" data-end=\"5505\">\u003cstrong data-start=\"5505\" data-end=\"5516\">Savage:\u003c/strong> I’m never gonna live that down.\u003cbr data-start=\"5548\" data-end=\"5551\">\u003cstrong data-start=\"5551\" data-end=\"5566\">Washington:\u003c/strong> This place — I don’t know from the VIP treatment, Adam, but I felt like I got it with the dessert empanada. This empanada had some sort of leche cream in it, maybe some more plantain stuff. It was crispy and hot, but delicious. You stick your finger in there, and you lick that leche stuff off of it. It was just — It was really — I don’t — I don’t know that I’ve ever had something quite like that before.\u003cbr data-start=\"5977\" data-end=\"5980\">\u003cstrong data-start=\"5980\" data-end=\"5992\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6016\">Washington:\u003c/strong> It was really wonderful.\u003cbr data-start=\"6041\" data-end=\"6044\">\u003cstrong data-start=\"6044\" data-end=\"6055\">Savage:\u003c/strong> I usually have their Mexican wedding cookies as a dessert. I’ve never tried that. I’m gonna have to.\u003cbr data-start=\"6156\" data-end=\"6159\">\u003cstrong data-start=\"6159\" data-end=\"6171\">Sbrocco:\u003c/strong> You’ve never tried it in all the years you’ve been there?\u003cbr data-start=\"6229\" data-end=\"6232\">\u003cstrong data-start=\"6232\" data-end=\"6247\">Washington:\u003c/strong> They only brought it out for me. It’s not available in stores because…\u003cbr data-start=\"6320\" data-end=\"6323\">\u003cstrong data-start=\"6323\" data-end=\"6335\">Sbrocco:\u003c/strong> The win goes to Glynn.\u003cbr data-start=\"6358\" data-end=\"6361\">\u003cstrong data-start=\"6361\" data-end=\"6376\">Washington:\u003c/strong> Right, right. In the end, yes.\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6421\">Savage:\u003c/strong> I did want to mention their horchata. They have agua frescas and they revolve and they’re seasonal. I’m particularly addicted to horchata. I love — And theirs has —\u003cbr data-start=\"6588\" data-end=\"6591\">\u003cstrong data-start=\"6591\" data-end=\"6603\">Sbrocco:\u003c/strong> Talk about texture. It’s really about texture.\u003cbr data-start=\"6650\" data-end=\"6653\">\u003cstrong data-start=\"6653\" data-end=\"6664\">Savage:\u003c/strong> It is texture, and their horchata has a little grit to it, which I want. That’s what I like out of my horchata, yeah.\u003cbr data-start=\"6782\" data-end=\"6785\">\u003cstrong data-start=\"6785\" data-end=\"6796\">Ibarra:\u003c/strong> I wish I had tried the horchata, but I did have, like, the Jarritos that they had. And they have a wide selection of beverages, so I’m gonna have to go back next time and try a little bit more. Yeah, I felt like the price was really fair, too, especially for the amount of food that you get. That was a sizable plate, and it’s completely filled. And I would say though, that the — I mean, ’cause it is in a busy part of the city where parking was a little bit challenging, but it’s well worth it.\u003cbr data-start=\"7294\" data-end=\"7297\">\u003cstrong data-start=\"7297\" data-end=\"7308\">Savage:\u003c/strong> There is a parking garage half a block away on Hoff Street.\u003cbr data-start=\"7368\" data-end=\"7371\">\u003cstrong data-start=\"7371\" data-end=\"7383\">Sbrocco:\u003c/strong> There we go. See? Another inside tip right there when you go back. If you would like to try Panchita’s Pupuseria & Restaurant, it’s located on 16th Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $30.\u003cbr data-start=\"7645\" data-end=\"7648\">\u003cstrong data-start=\"7648\" data-end=\"7660\">Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"7716\" data-end=\"7719\">\u003cstrong data-start=\"7719\" data-end=\"7732\">Phillips:\u003c/strong> [ Laughs ]\u003cbr data-start=\"7743\" data-end=\"7746\">\u003cstrong data-start=\"7746\" data-end=\"7758\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fabulous guests on this week’s show — Adam Savage, who practically nosedives into the red sauce at Panchita’s Pupuseria & Restaurant in San Francisco, Ruby Ibarra, who loves the vegan twist on Filipino favorites at the Sarap Shop in San Francisco, and Glynn Washington, whose home away from home just might be MAMA Oakland. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you.\u003cbr data-start=\"8351\" data-end=\"8354\">\u003cstrong data-start=\"8354\" data-end=\"8365\">Ibarra:\u003c/strong> Cheers.\u003cbr data-start=\"8373\" data-end=\"8376\">\u003cstrong data-start=\"8376\" data-end=\"8388\">Sbrocco:\u003c/strong> What do you think of the places we featured today? Join the conversation on Instagram and Facebook at @kqedfood.\u003cbr data-start=\"8501\" data-end=\"8504\">\u003cstrong data-start=\"8504\" data-end=\"8514\">Reyes:\u003c/strong> We started as a pop up. We were dating and explored getting married.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8598\">Kristen:\u003c/strong> We started talking about it, and when I saw the price of a wedding, I was like, “It’s the same price as a food truck. Do you want to just buy that instead?”\u003cbr data-start=\"8755\" data-end=\"8758\">\u003cstrong data-start=\"8758\" data-end=\"8768\">Reyes:\u003c/strong> Go into a business contract and stuff?\u003cbr data-start=\"8807\" data-end=\"8810\">\u003cstrong data-start=\"8810\" data-end=\"8822\">Kristen:\u003c/strong> Yeah.\u003cbr data-start=\"8828\" data-end=\"8831\">\u003cstrong data-start=\"8831\" data-end=\"8841\">James:\u003c/strong> When we first started our business, our parents were our honorary interns. My dad was like, “You can roll this many lumpia in this amount of time because your mom and I did it. So, if you’re not doing it that way, you need to work faster.” [ Laughs ]\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\">\u003c/div>\n\u003cdiv class=\"mt-3 w-full empty:hidden\">\n\u003cdiv class=\"text-center\">\n\u003cdiv>\n\u003cdiv class=\"inline-flex border border-gray-100 dark:border-gray-700 rounded-xl\">\n\u003cdiv class=\"text-token-text-secondary flex items-center justify-center gap-4 px-4 py-2.5 text-sm whitespace-nowrap\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1763407288,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 13,
"wordCount": 6399
},
"headData": {
"title": "Check, Please! Bay Area reviews: The Sarap Shop, MAMA Oakland, Panchita's Pupusería | KQED",
"description": "Dynamic Bay Area storytellers dish on Filipino cuisine with a twist, comforting Italian American fare and beloved Salvadoran pupusas.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Dynamic Bay Area storytellers dish on Filipino cuisine with a twist, comforting Italian American fare and beloved Salvadoran pupusas.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: The Sarap Shop, MAMA Oakland, Panchita's Pupusería",
"datePublished": "2025-11-13T19:30:11-08:00",
"dateModified": "2025-11-17T11:21:28-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 3731,
"slug": "episodes",
"name": "episodes"
},
"videoEmbed": "https://www.youtube.com/watch?v=uoq79malkJo",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23643/check-please-bay-area-reviews-the-sarap-shop-mama-oakland-panchitas-pupuseria",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 11, airs Thursday, October 30, 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\">On this special episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we’re joined by some of the Bay Area’s most dynamic storytellers. We kick off the show at \u003cstrong>The Sarap Shop\u003c/strong>! Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that they’re located at the heart of the Pilipinas Cultural District in San Francisco’s South of Market neighborhood. Next, we cross the Bay to \u003cstrong>MAMA Oakland\u003c/strong>, where a carefully crafted prix fixe menu maps out Italian-American flavors. Highlights include pork-and-beef meatballs, housemade pastas, chocolate budino, and even a refreshing strawberry-tomato gazpacho — a feast for both savory and sweet lovers. Finally, we head to \u003c/span>\u003cspan style=\"font-weight: 400\">San Francisco’s Mission District at \u003cstrong>Panchita’s Pupusería & Restaurant\u003c/strong>, where the beloved Salvadoran pupusa takes center stage. A late-night neighborhood staple since 1989, local diners rave about their meat and veggie pupusas alike, always completing the bite with curtido and salsa. \u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23649\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/CPBA_2011_Group_Food-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003c/p>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.thesarapshop.com/\">\u003cstrong>The Sarap Shop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://mama-oakland.com/\">\u003cstrong>MAMA Oakland\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.panchitaspupuseria.com/\">\u003cstrong>Panchita’s Pupusería & Restaurant \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>\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>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23647\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg\" alt=\"\" width=\"2000\" height=\"2681\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-2000x2681.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-160x214.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-768x1029.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1146x1536.jpg 1146w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-1528x2048.jpg 1528w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/11/2011_Wines-scaled.jpg 1910w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.seasmoke.com\">\u003cspan style=\"color: #339966\">Sea Smoke 2022 Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Sta. Rita Hills, California $95\u003c/em>\u003cbr>\nYears ago, I had a chance to experience an amazing vineyard in California — Sea Smoke. The name eloquently explains the place. Located in the rolling Sta. Rita Hills north of Santa Barbara, with close proximity to the Pacific Ocean, the cooling influence of what’s dubbed “sea smoke” is apparent in their stunning wines. As the fog flows through the Santa Ynez River canyon, it keeps the climate cool for a long, slow growing season. The grapes ripen and mature but maintain bright acidity.\u003c/p>\n\u003cp>That is the hallmark of Sea Smoke wines, including their world-class lineup of pinot noirs. Sea Smoke’s estate-grown, organically farmed chardonnay, however, is a treasure. It’s a sleek, balanced white with rich lemon cream pie aromas balanced by bright citrus flavors. The texture is layered and lush from 10 months of French oak barrel aging but complemented by a mouth-puckering ping from the vibrant acidity. A wine to savor now with grilled salmon or pork loin, or to save and enjoy a few years from now. Splurge on this new California classic.\u003c/p>\n\u003cp>\u003cb>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">\u003ca href=\"http://www.cmvineyard.com\">\u003cspan style=\"color: #339966\">Centennial Mountain 2021 Nerello Mascalese\u003c/span>\u003c/a>\u003cbr>\n\u003c/span>\u003c/b>\u003cem>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1264_1334\" role=\"button\">Sonoma County, California\u003c/span> $59\u003c/em>\u003cbr>\nLooking for a wine that is surprising and rare? Seek out the small-lot, Italian-style wines from the acclaimed team behind Rhys Vineyards. Though they have been crafting stylish Nebbiolo from their Centennial Mountain vineyard since 2013, they later planted the first vines from Sicilian varieties in California. These include the unique Carricante (a white grape) and Nerello Mascalese, the red shining star of Sicily’s volcanic Mount Etna area. The team wanted to showcase how expressive these grape varieties could be from their high-altitude vineyard in northern Sonoma.\u003c/p>\n\u003cp data-start=\"4413\" data-end=\"4810\">If you’re a Pinot Noir lover, you will find an exquisite alternative in the Centennial Mountain Nerello Mascalese. The hue is sheer purple, indicating a wine of refinement and brightness. The nose is intense with red berry and wild herbal aromas, while the mouthfeel is silky with a hint of taut tannins on the finish. It’s elegant and complex. Expand your wine horizons with this beautiful wine.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.jonata.com\">\u003cspan style=\"color: #339966\">Jonata 2022 “TODOS” Red Blend\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Ballard Canyon, Santa Ynez Valley, California $60\u003c/em>\u003cbr>\nNorthern California’s Sonoma and Napa may have an international reputation, but other Golden State viticultural areas are gaining ground in making world-class wines. One of those spots is the Santa Ynez Valley in Santa Barbara County on California’s Central Coast. Jonata is a rising star in the area. The name is a nod to an 1845 Spanish land grant named Rancho San Carlos de Jonata.\u003c/p>\n\u003cp data-start=\"6370\" data-end=\"6853\">It’s a warm area where hearty red grapes thrive. Jonata began more than two decades ago, quietly planting renegade red varieties such as Syrah and Bordeaux varieties. The Todos — meaning “all” in Spanish — is a powerful blend of primarily Syrah, Petite Sirah and Cabernet Sauvignon. The bold, intense wine is inky dark in color with aromas of wild dark berries and spicy black pepper. On the palate, the juicy fruit is complemented by savory, smoky notes wrapped in a plush texture.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\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 data-start=\"275\" data-end=\"287\">Sbrocco:\u003c/strong> Ever wonder where Bay Area celebs grab a bite to unwind? From Filipino comforts…\u003cbr data-start=\"370\" data-end=\"373\">\u003cstrong data-start=\"373\" data-end=\"384\">Savage:\u003c/strong> Every bite is some new wonder.\u003cbr data-start=\"415\" data-end=\"418\">\u003cstrong data-start=\"418\" data-end=\"430\">Sbrocco:\u003c/strong> …to handmade pupusas…\u003cbr data-start=\"456\" data-end=\"459\">\u003cstrong data-start=\"459\" data-end=\"474\" data-is-only-node=\"\">Washington:\u003c/strong> These were some good plantains.\u003cbr data-start=\"506\" data-end=\"509\">\u003cstrong data-start=\"509\" data-end=\"521\">Sbrocco:\u003c/strong> …to seasonal Italian prix fixe plates…\u003cbr data-start=\"564\" data-end=\"567\">\u003cstrong data-start=\"567\" data-end=\"578\">Ibarra:\u003c/strong> It felt like home. It felt like community.\u003cbr data-start=\"621\" data-end=\"624\">\u003cstrong data-start=\"624\" data-end=\"636\">Sbrocco:\u003c/strong> …they’re ready to dish just ahead on “Check, Please! Bay Area.”\u003cbr data-start=\"702\" data-end=\"705\">\u003cstrong data-start=\"705\" data-end=\"720\">Washington:\u003c/strong> Boom!\u003cbr data-start=\"726\" data-end=\"729\">\u003cstrong data-start=\"729\" data-end=\"741\">Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Today we’re joined at the “Check, Please!” table by three highly creative Bay Area locals. Adam Savage is the former co-host and executive producer of the “MythBusters” TV series, a New York Times best-selling author of “Every Tool Is a Hammer,” and editor-in-chief of “Tested” on YouTube. Ruby Ibarra is a rapper, songwriter, and director whose work has appeared in hit TV shows and popular video games.\u003cbr data-start=\"1292\" data-end=\"1295\">\u003cstrong data-start=\"1295\" data-end=\"1306\">Ibarra:\u003c/strong> ♪ Shoot you down like the moon ♪ ♪ Wear the crown, I resume ♪\u003cbr data-start=\"1368\" data-end=\"1371\">\u003cstrong data-start=\"1371\" data-end=\"1383\">Sbrocco:\u003c/strong> But NPR fans may know her best as the winner of the 2025 Tiny Desk Contest. Congratulations there. And Glynn Washington is the co-creator and host of the “Snap Judgment” radio show and podcast…\u003cbr data-start=\"1579\" data-end=\"1582\">\u003cstrong data-start=\"1582\" data-end=\"1597\">Washington:\u003c/strong> Downtown Oakland near City Hall, it’s deserted.\u003cbr data-start=\"1645\" data-end=\"1648\">\u003cstrong data-start=\"1648\" data-end=\"1660\">Sbrocco:\u003c/strong> …as well as its spinoff podcast, “Spooked.” Welcome, everyone. You ready?\u003cbr data-start=\"1736\" data-end=\"1739\">\u003cstrong data-start=\"1739\" data-end=\"1750\">Savage:\u003c/strong> We are so ready.\u003cbr data-start=\"1767\" data-end=\"1770\">\u003cstrong data-start=\"1770\" data-end=\"1782\">Sbrocco:\u003c/strong> Ready for a party.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1819\">Washington:\u003c/strong> Let’s do it.\u003cbr data-start=\"1832\" data-end=\"1835\">\u003cstrong data-start=\"1835\" data-end=\"1847\">Sbrocco:\u003c/strong> Ruby’s up first with a buzzy little eatery that’s redefining what Filipino food can be without sacrificing taste. It’s a colorful spot where the chef’s plant-based options shine just as brightly as the classics. Located in San Francisco’s SoMa neighborhood, it’s The Sarap Shop.\u003cbr data-start=\"2126\" data-end=\"2129\">\u003cstrong data-start=\"2129\" data-end=\"2141\">Kristen:\u003c/strong> Alright, tofu sisig carb, mild, lechon sisig carb in a to-go bag. Sarap Shop is a café, catering, and creative food studio, and we specialize in plant-forward Filipino American comfort food.\u003cbr data-start=\"2332\" data-end=\"2335\">\u003cstrong data-start=\"2335\" data-end=\"2345\">James:\u003c/strong> That’s the tofu. I love working with my family. My mouth always waters when I make this dish. [ Chuckles ] Each of the characters behind me are a representation of each of us. I am the garlic god. Kristen is the fried egg. And then JP is the garlic rice bowl. So, sarap is a Tagalog word to describe something that feels good or it tastes good. When we were growing up, our lola used to describe our hugs as sarap. So, when we were coming up with the name Sarap Shop, our food tasted good, and it also made you feel good at the same time.\u003cbr data-start=\"2884\" data-end=\"2887\">\u003cstrong data-start=\"2887\" data-end=\"2897\">Reyes:\u003c/strong> A dish that we’re super proud of is our tofu sisig. It was a creative challenge for myself where I was like, “I enjoy these foods. How do I make this vegan or vegetarian?” And almost a game of, like, tricking people to see if they can tell if it’s vegan or not.\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3172\">Woman:\u003c/strong> Oh, it’s really good.\u003cbr data-start=\"3194\" data-end=\"3197\">\u003cstrong data-start=\"3197\" data-end=\"3209\">Kristen:\u003c/strong> A lot of the parties we go to, it’s like potlucks, and all of the food touches on your plate. That was our experience growing up. And so one of the dishes we have is our sisig carbonara. My godmother, she would make this carbonara and then my uncle would make a sisig and they would touch and I would be like — I would be the one that would combine it. And so I told JP about that dish, and he’s like, “I’m gonna make it.”\u003cbr data-start=\"3633\" data-end=\"3636\">\u003cstrong data-start=\"3636\" data-end=\"3646\">James:\u003c/strong> Mm. So, adobo is my number-one favorite dish.\u003cbr data-start=\"3692\" data-end=\"3695\">\u003cstrong data-start=\"3695\" data-end=\"3707\">Kristen:\u003c/strong> If my brother could tattoo “adobo” on his body, he would totally do it.\u003cbr data-start=\"3779\" data-end=\"3782\">\u003cstrong data-start=\"3782\" data-end=\"3792\">James:\u003c/strong> Thick cuts of pork belly with a very sweet, garlicky, soy-forward sauce. It’s addictive.\u003cbr data-start=\"3881\" data-end=\"3884\">\u003cstrong data-start=\"3884\" data-end=\"3896\">Kristen:\u003c/strong> I love adobo, too, but then I also really love fried okra. And there was just randomly a day where I was like, “Let’s try to put this on there.” So, it’s just like remixing some of, like, our childhood memories.\u003cbr data-start=\"4108\" data-end=\"4111\">\u003cstrong data-start=\"4111\" data-end=\"4121\">Reyes:\u003c/strong> We’re actually inside the Filipino cultural district of San Francisco.\u003cbr data-start=\"4192\" data-end=\"4195\">\u003cstrong data-start=\"4195\" data-end=\"4207\">Kristen:\u003c/strong> We love being in the district, and we love having, like, the garage open when we can ’cause people can just drop by. Things like identity and culture, they’re meant to be shared and experimented with. And so the more that we can have, like, food be a vehicle for that, we feel very blessed and lucky to get to do it.\u003cbr data-start=\"4524\" data-end=\"4527\">\u003cstrong data-start=\"4527\" data-end=\"4535\">All:\u003c/strong> Hope you like it!\u003cbr data-start=\"4553\" data-end=\"4556\">[ Indistinct conversations, laughter ]\u003cbr data-start=\"4594\" data-end=\"4597\">\u003cstrong data-start=\"4597\" data-end=\"4609\">Sbrocco:\u003c/strong> Now, Ruby, you’re originally from the Philippines, but certainly have been in the Bay Area for a while. And what’s been your inspiration in your music career?\u003cbr data-start=\"4768\" data-end=\"4771\">\u003cstrong data-start=\"4771\" data-end=\"4782\">Ibarra:\u003c/strong> I think a lot of the inspiration that I’ve had in my music is definitely my own experiences. I love to be able to showcase people who I am and where I come from and also give people some light into the stories from my community.\u003cbr data-start=\"5011\" data-end=\"5014\">\u003cstrong data-start=\"5014\" data-end=\"5026\">Sbrocco:\u003c/strong> Well, I think your music showcases diversity, as you said, and I think The Sarap Shop does, too, right?\u003cbr data-start=\"5130\" data-end=\"5133\">\u003cstrong data-start=\"5133\" data-end=\"5144\">Ibarra:\u003c/strong> They absolutely do.\u003cbr data-start=\"5164\" data-end=\"5167\">\u003cstrong data-start=\"5167\" data-end=\"5179\">Sbrocco:\u003c/strong> Let’s talk about that.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"11\">Ibarra:\u003c/strong> So, I love The Sarap Shop. I’ve been such a huge fan of their food, and I think they’ve become a staple actually in the Filipino American community. They actually used to start as a food truck, and so seeing them grow just makes me very proud.\u003cbr data-start=\"255\" data-end=\"258\" data-is-only-node=\"\">\u003cstrong data-start=\"258\" data-end=\"270\">Sbrocco:\u003c/strong> And the word means, you know, to feel good or to taste good, right?\u003cbr data-start=\"338\" data-end=\"341\">\u003cstrong data-start=\"341\" data-end=\"352\">Ibarra:\u003c/strong> Yeah, sarap means delicious.\u003cbr data-start=\"381\" data-end=\"384\">\u003cstrong data-start=\"384\" data-end=\"396\">Sbrocco:\u003c/strong> Delicious, right? Did you find it delicious?\u003cbr data-start=\"441\" data-end=\"444\">\u003cstrong data-start=\"444\" data-end=\"455\">Savage:\u003c/strong> I absolutely did. It’s amazing how it is in this little spot that is — Like, I was 20 feet from the door, and I’m like, “I don’t think it’s anywhere near here.” [ Laughter ] And then you walk into this —\u003cbr data-start=\"661\" data-end=\"664\">\u003cstrong data-start=\"664\" data-end=\"676\">Sbrocco:\u003c/strong> They make you work for it, Adam.\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"723\">Savage:\u003c/strong> Exactly!\u003cbr data-start=\"732\" data-end=\"735\">\u003cstrong data-start=\"735\" data-end=\"746\">Ibarra:\u003c/strong> It’s kind of like a hidden gem.\u003cbr data-start=\"778\" data-end=\"781\">\u003cstrong data-start=\"781\" data-end=\"792\">Savage:\u003c/strong> It feels like a hidden gem. It feels like a secret spot. And, yeah, everything I had there was so comforting. So, I ordered the pork belly adobo, which was phenomenal. And the adobo can be served both as a sandwich and as a rice bowl. And I looked up to the guy who was taking my order, and I was like, “I should get the rice bowl,” and he was like, “Yes, you should get the rice bowl.” And I was like, “That’s the guidance I want.” And then he’s like, “Do you want an egg on it?” And I’m like, “Am I a monster? Of course I want an egg on this.” Stirring of all the fat into the rice. And every bite is a little different. You know, the gold standard is that it’s just like every bite is some new wonder of a mix of the sweet and the savory and the fat and rice.\u003cbr data-start=\"1555\" data-end=\"1558\">\u003cstrong data-start=\"1558\" data-end=\"1570\">Sbrocco:\u003c/strong> All the good stuff.\u003cbr data-start=\"1590\" data-end=\"1593\">\u003cstrong data-start=\"1593\" data-end=\"1604\">Savage:\u003c/strong> And I think — I’m pretty sure that they clocked that I was me, and they gave me some other things, as well.\u003cbr data-start=\"1713\" data-end=\"1716\">\u003cstrong data-start=\"1716\" data-end=\"1728\">Sbrocco:\u003c/strong> Oh, nice.\u003cbr data-start=\"1738\" data-end=\"1741\">\u003cstrong data-start=\"1741\" data-end=\"1752\">Savage:\u003c/strong> The —\u003cbr data-start=\"1759\" data-end=\"1762\">\u003cstrong data-start=\"1762\" data-end=\"1774\">Sbrocco:\u003c/strong> You got the VIP treatment.\u003cbr data-start=\"1801\" data-end=\"1804\">\u003cstrong data-start=\"1804\" data-end=\"1815\">Savage:\u003c/strong> I did. They gave me an order of the little egg rolls.\u003cbr data-start=\"1869\" data-end=\"1872\">\u003cstrong data-start=\"1872\" data-end=\"1883\">Ibarra:\u003c/strong> Lumpia.\u003cbr data-start=\"1891\" data-end=\"1894\">\u003cstrong data-start=\"1894\" data-end=\"1905\">Savage:\u003c/strong> Lumpia, yes.\u003cbr data-start=\"1918\" data-end=\"1921\">\u003cstrong data-start=\"1921\" data-end=\"1933\">Sbrocco:\u003c/strong> Okay. Did you like them?\u003cbr data-start=\"1958\" data-end=\"1961\">\u003cstrong data-start=\"1961\" data-end=\"1972\">Savage:\u003c/strong> Oh, my gosh.\u003cbr data-start=\"1985\" data-end=\"1988\">\u003cstrong data-start=\"1988\" data-end=\"2000\">Sbrocco:\u003c/strong> Crispy little sticks of like —\u003cbr data-start=\"2032\" data-end=\"2035\">\u003cstrong data-start=\"2035\" data-end=\"2046\">Savage:\u003c/strong> Crispy. I’ve since looked them up, and the pastry that they’re wrapped in is just — it deep-fries to such a crispy, crispy — Oh, my God, it was fantastic.\u003cbr data-start=\"2203\" data-end=\"2206\">\u003cstrong data-start=\"2206\" data-end=\"2218\">Sbrocco:\u003c/strong> Do you love the lumpias when you go?\u003cbr data-start=\"2255\" data-end=\"2258\">\u003cstrong data-start=\"2258\" data-end=\"2269\">Ibarra:\u003c/strong> I love lumpia. It’s pretty much — It’s one of those things where, in a Filipino household, you always have it stocked up in your freezer ready to fry, ready to go.\u003cbr data-start=\"2434\" data-end=\"2437\">\u003cstrong data-start=\"2437\" data-end=\"2452\">Washington:\u003c/strong> My experience was — I felt like they must have thought I was Adam as well because I got a very much — it was very personal experience. They were excited to have me there.\u003cbr data-start=\"2625\" data-end=\"2628\">\u003cstrong data-start=\"2628\" data-end=\"2640\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2646\" data-end=\"2649\">\u003cstrong data-start=\"2649\" data-end=\"2664\">Washington:\u003c/strong> They were like, “You coming here to try some food? We got some food for you. And I was like, Okay!” I just wanted to get — What do you recommend?” The first one I had was sisig, the pork sisig dish on rice.\u003cbr data-start=\"2872\" data-end=\"2875\">\u003cstrong data-start=\"2875\" data-end=\"2887\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"2895\" data-end=\"2898\">\u003cstrong data-start=\"2898\" data-end=\"2913\">Washington:\u003c/strong> It was delicious. And it was like — The, like, pickled vegetables and stuff were all in this beautiful bowl. Again, they came out and said — Someone’s throwing down something like, “What do you think about that there?” I was like, “Yeah!”\u003cbr data-start=\"3154\" data-end=\"3157\">\u003cstrong data-start=\"3157\" data-end=\"3168\">Ibarra:\u003c/strong> They need your on-the-spot review.\u003cbr data-start=\"3203\" data-end=\"3206\">\u003cstrong data-start=\"3206\" data-end=\"3221\">Washington:\u003c/strong> Right, like, “What do you think?” I’m like, “Yeah, I appreciate that.” And I also ordered a vegan one that was wrapped in, like, a flatbread.\u003cbr data-start=\"3363\" data-end=\"3366\">\u003cstrong data-start=\"3366\" data-end=\"3378\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"3386\" data-end=\"3389\">\u003cstrong data-start=\"3389\" data-end=\"3404\">Washington:\u003c/strong> And that — Again, I’m not s– I ate the pork one first. I ate this up. I literally was cleaning the plate, like, the whole thing. I didn’t want to do that ’cause I didn’t want to clown, but I really did. It was so delicious. It was so flavorful. It was really colorful. The food was amazing to look at.\u003cbr data-start=\"3708\" data-end=\"3711\">\u003cstrong data-start=\"3711\" data-end=\"3723\">Sbrocco:\u003c/strong> Do you agree with his description of that?\u003cbr data-start=\"3766\" data-end=\"3769\">\u003cstrong data-start=\"3769\" data-end=\"3780\">Ibarra:\u003c/strong> I’m so happy to hear those descriptions and those words because I feel the exact same way. I feel like, as Filipino food has entered the mainstream, a lot of the focus has been more so on, like, the meats. And so with thinking about health in mind, too, as I get older, I typically order the vegan tofu sisig rice bowl. So, it’s garlic notes, soy sauce, citrusy, over a bed of white rice with a garnish of veggies. And it’s so good. It’s crispy. I love how it has a very bold depth of flavors that just all seem to, like, work together really well.\u003cbr data-start=\"4329\" data-end=\"4332\">\u003cstrong data-start=\"4332\" data-end=\"4343\">Savage:\u003c/strong> Well, I think a lot of Bay Area restaurants will have — if they serve vegan food primarily, they’ll have a meat dish to satisfy.\u003cbr data-start=\"4473\" data-end=\"4476\">\u003cstrong data-start=\"4476\" data-end=\"4488\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"4495\" data-end=\"4498\">\u003cstrong data-start=\"4498\" data-end=\"4509\">Savage:\u003c/strong> Or it’s the other way. This felt like every dish, whether meat or vegan, was delivered to be amazing.\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4625\">Ibarra:\u003c/strong> Yeah.\u003cbr data-start=\"4631\" data-end=\"4634\">\u003cstrong data-start=\"4634\" data-end=\"4649\">Washington:\u003c/strong> I don’t love a lot of vegan food sometimes. I eat it because I’m supposed to and all that kind of stuff. [ Laughter ] This was great.\u003cbr data-start=\"4783\" data-end=\"4786\">\u003cstrong data-start=\"4786\" data-end=\"4797\">Savage:\u003c/strong> Yeah, I think the big mistake I made was going alone. I need to go back with at least two people so I can try everything on the menu. As I was leaving, they ran out to give me a drink. [ Laughter ]\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5013\">Washington:\u003c/strong> I guess I didn’t get the VIP treatment. I didn’t get any drinks, Adam. I don’t appreciate it.\u003cbr data-start=\"5107\" data-end=\"5110\">\u003cstrong data-start=\"5110\" data-end=\"5121\">Savage:\u003c/strong> I took it home.\u003cbr data-start=\"5137\" data-end=\"5140\">\u003cstrong data-start=\"5140\" data-end=\"5152\">Sbrocco:\u003c/strong> They might have recognized you. Okay.\u003cbr data-start=\"5190\" data-end=\"5193\">\u003cstrong data-start=\"5193\" data-end=\"5204\">Savage:\u003c/strong> It was a little jar of some purple liquid that was like a smoothie with little chunks in it, which normally bothers me, but was absolutely delicious.\u003cbr data-start=\"5354\" data-end=\"5357\">\u003cstrong data-start=\"5357\" data-end=\"5368\">Ibarra:\u003c/strong> Oh, I love that one. That’s actually halo-halo.\u003cbr data-start=\"5416\" data-end=\"5419\">\u003cstrong data-start=\"5419\" data-end=\"5430\">Savage:\u003c/strong> That’s what that’s called.\u003cbr data-start=\"5457\" data-end=\"5460\">\u003cstrong data-start=\"5460\" data-end=\"5471\">Ibarra:\u003c/strong> So, it’s a typical Filipino dessert, and they do it extremely well at Sarap Shop because it’s also plant-based…\u003cbr data-start=\"5585\" data-end=\"5588\">\u003cstrong data-start=\"5588\" data-end=\"5599\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"5605\" data-end=\"5608\">\u003cstrong data-start=\"5608\" data-end=\"5619\">Ibarra:\u003c/strong> …but it’s very refreshing, kind of creamy, too, on the creamy side.\u003cbr data-start=\"5689\" data-end=\"5692\">\u003cstrong data-start=\"5692\" data-end=\"5703\">Savage:\u003c/strong> Yeah, super creamy.\u003cbr data-start=\"5723\" data-end=\"5726\">\u003cstrong data-start=\"5726\" data-end=\"5738\">Sbrocco:\u003c/strong> Yeah. And what about the pricing? Did you feel that was fair?\u003cbr data-start=\"5800\" data-end=\"5803\">\u003cstrong data-start=\"5803\" data-end=\"5814\">Savage:\u003c/strong> Absolutely. Actually, I think what you described about the accessibility of the spaces typifies all three of the restaurants we’re talking about today. They all feel very unassuming, but ludicrously welcoming.\u003cbr data-start=\"6024\" data-end=\"6027\">\u003cstrong data-start=\"6027\" data-end=\"6039\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"6045\" data-end=\"6048\">\u003cstrong data-start=\"6048\" data-end=\"6059\">Savage:\u003c/strong> And all three were incredibly reasonably priced. And I don’t know about you guys —\u003cbr data-start=\"6143\" data-end=\"6146\">\u003cstrong data-start=\"6146\" data-end=\"6158\">Sbrocco:\u003c/strong> Which is hard to find these days when you go out to eat.\u003cbr data-start=\"6215\" data-end=\"6218\">\u003cstrong data-start=\"6218\" data-end=\"6233\">Washington:\u003c/strong> Yes, it was a bargain. I want to just — They were — That pride of ownership, you can’t fake. You can’t fake it. They were — They just looked, and you’re — “You like that, don’t you? I bet you like that.” [ Laughter ] You can’t fake that, right?\u003cbr data-start=\"6482\" data-end=\"6485\">\u003cstrong data-start=\"6485\" data-end=\"6497\">Sbrocco:\u003c/strong> Eagerly awaiting. Right. Eagerly awaiting. I love it. If you would like to try The Sarap Shop, it’s located on Stillman Street in San Francisco’s SoMa neighborhood. The average multi-course tab per person without drinks is around $30. Glynn’s pick takes us to a beloved family-run spot where the spirit of nonna’s kitchen lives on. Here, the vibe is just as important as the food — warm, welcoming and rooted in community. Located just steps from Lake Merritt, it’s MAMA Oakland.\u003cbr data-start=\"6978\" data-end=\"6981\">[ Indistinct conversations ]\u003cbr data-start=\"7009\" data-end=\"7012\">♪♪\u003cbr data-start=\"7014\" data-end=\"7017\">♪♪\u003cbr data-start=\"7019\" data-end=\"7022\">\u003cstrong data-start=\"7022\" data-end=\"7036\">Stacionis:\u003c/strong> The name of the restaurant is MAMA Oakland ’cause it’s based off of my grandmother, Maria Stacionis. We call her Mama. She was a feisty lady.\u003cbr data-start=\"7178\" data-end=\"7181\">\u003cstrong data-start=\"7181\" data-end=\"7195\">Przygocki:\u003c/strong> Okay, guys, this is MAMA’s sugo, tossed with pappardelle, Parmesan cheese, and basil.\u003cbr data-start=\"7281\" data-end=\"7284\">\u003cstrong data-start=\"7284\" data-end=\"7298\">Stacionis:\u003c/strong> The goal for the service and the vibe at MAMA is to feel like you’re walking into Mama’s house, to feel like, “Oh, my gosh, I’m so glad you’re here.” It feels convivial. It feels warm. It feels comfortable. The entire restaurant is based around the idea of sugo, MAMA’s sugo. It’s like the quintessential Italian American red sauce. Josiah, my business partner and husband, and I had this idea like, “What if we made a restaurant and it just served sugo? And then we were like, “Maybe we need a couple more things than just one dish.”\u003cbr data-start=\"7833\" data-end=\"7836\">\u003cstrong data-start=\"7836\" data-end=\"7850\">Przygocki:\u003c/strong> The format of our menu is a three-course prix fixe menu. It changes based off of seasonality. So it’s always gonna have five or six fruits and vegetables that are super prime and ready to go. I am a basil freak. I’m a fennel freak. And anything that is, like, super fatty and delicious. If it’s gonna put me in a coma after I eat it, I want it.\u003cbr data-start=\"8195\" data-end=\"8198\">\u003cstrong data-start=\"8198\" data-end=\"8212\">Stacionis:\u003c/strong> The signature dish besides sugo is definitely meatballs.\u003cbr data-start=\"8269\" data-end=\"8272\">\u003cstrong data-start=\"8272\" data-end=\"8286\">Przygocki:\u003c/strong> The key to a really great meatball is don’t over mix it and make sure that you have enough fat, so we do double pork to beef.\u003cbr data-start=\"8412\" data-end=\"8415\">\u003cstrong data-start=\"8415\" data-end=\"8429\">Stacionis:\u003c/strong> I remember Mama teaching me how to make meatballs because she’s, like, borderline inappropriate. There was a lot of talk about… manipulating the balls.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8600\">Przygocki:\u003c/strong> [ Laughs ]\u003cbr data-start=\"8611\" data-end=\"8614\">\u003cstrong data-start=\"8614\" data-end=\"8624\">Woman:\u003c/strong> Mmm!\u003cbr data-start=\"8629\" data-end=\"8632\">\u003cstrong data-start=\"8632\" data-end=\"8646\">Stacionis:\u003c/strong> It’s your first time here?\u003cbr data-start=\"8673\" data-end=\"8676\">\u003cstrong data-start=\"8676\" data-end=\"8686\">Woman:\u003c/strong> It’s our first time here.\u003cbr data-start=\"8712\" data-end=\"8715\">\u003cstrong data-start=\"8715\" data-end=\"8729\">Stacionis:\u003c/strong> Oh, amazing.\u003cbr data-start=\"8742\" data-end=\"8745\">\u003cstrong data-start=\"8745\" data-end=\"8755\">Woman:\u003c/strong> Cheers.\u003cbr data-start=\"8763\" data-end=\"8766\">\u003cstrong data-start=\"8766\" data-end=\"8780\">Stacionis:\u003c/strong> You go back to your favorite restaurants because, like, oh, you want that one thing, you want that same feeling that you experienced.\u003cbr data-start=\"8914\" data-end=\"8917\">\u003cstrong data-start=\"8917\" data-end=\"8931\">Przygocki:\u003c/strong> There are so many people that walk up to me at the line and actually pass me and go directly into the kitchen, and they say, “You guys did a fantastic job. We’re so happy.\u003cbr data-start=\"9103\" data-end=\"9106\">\u003cstrong data-start=\"9106\" data-end=\"9120\">Stacionis:\u003c/strong> Mama is up there in heaven. She is having a dance party, she’s drinking wine, and she is stoked. She is so grateful that people come in here and look like they’re at our house having an amazing time.\u003cbr data-start=\"9320\" data-end=\"9323\">\u003cstrong data-start=\"9323\" data-end=\"9335\">Sbrocco:\u003c/strong> Now, Glynn, how did you find MAMA?\u003cbr data-start=\"9370\" data-end=\"9373\">\u003cstrong data-start=\"9373\" data-end=\"9388\">Washington:\u003c/strong> This is in my neighborhood, the Grand Lake neighborhood of Oakland.\u003cbr data-start=\"9456\" data-end=\"9459\">\u003cstrong data-start=\"9459\" data-end=\"9471\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"9478\" data-end=\"9481\">\u003cstrong data-start=\"9481\" data-end=\"9496\">Washington:\u003c/strong> I go there a lot, and so they give me the Adam treatment, which is, if I have to wait even a moment, they’ll come out and hand a glass of wine while I’m waiting, which is fabulous. It feels so continental and delicious.\u003cbr data-start=\"9716\" data-end=\"9719\">\u003cstrong data-start=\"9719\" data-end=\"9731\">Sbrocco:\u003c/strong> And you feel so special.\u003cbr data-start=\"9756\" data-end=\"9759\">\u003cstrong data-start=\"9759\" data-end=\"9774\">Washington:\u003c/strong> I feel so special. I was like, “Did I do ‘MythBusters’?” [ Laughter ] I really — It’s really, really great. You want to know the move. This is the move.\u003cbr data-start=\"9928\" data-end=\"9931\">\u003cstrong data-start=\"9931\" data-end=\"9943\">Sbrocco:\u003c/strong> Okay, attention. Pro tip. Pro tip.\u003cbr data-start=\"9978\" data-end=\"9981\">\u003cstrong data-start=\"9981\" data-end=\"9992\">Ibarra:\u003c/strong> Take notes.\u003cbr data-start=\"10004\" data-end=\"10007\">\u003cstrong data-start=\"10007\" data-end=\"10018\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"10024\" data-end=\"10027\">\u003cstrong data-start=\"10027\" data-end=\"10042\">Washington:\u003c/strong> This is what you do at MAMA’s. MAMA’s is a prix fixe menu.\u003cbr data-start=\"10101\" data-end=\"10104\">\u003cstrong data-start=\"10104\" data-end=\"10116\">Sbrocco:\u003c/strong> Mm-hmm.\u003cbr data-start=\"10124\" data-end=\"10127\">\u003cstrong data-start=\"10127\" data-end=\"10142\">Washington:\u003c/strong> They’re gonna have two different things. They have a soup and a salad. They’re gonna have a pasta dish, and they’re gonna have dessert. You and your companion should get one, and you get the other.\u003cbr data-start=\"10340\" data-end=\"10343\">\u003cstrong data-start=\"10343\" data-end=\"10354\">Savage:\u003c/strong> We did the move. We ordered everything on the menu.\u003cbr data-start=\"10406\" data-end=\"10409\">\u003cstrong data-start=\"10409\" data-end=\"10424\">Washington:\u003c/strong> Right, right.\u003cbr data-start=\"10438\" data-end=\"10441\">\u003cstrong data-start=\"10441\" data-end=\"10452\">Savage:\u003c/strong> And then we split it all. The soup was a gazpacho, which they brought out with some of the ingredients on and then they poured the gazpacho over it. I’m a soup guy.\u003cbr data-start=\"10617\" data-end=\"10620\">\u003cstrong data-start=\"10620\" data-end=\"10632\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"10638\" data-end=\"10641\">\u003cstrong data-start=\"10641\" data-end=\"10652\">Savage:\u003c/strong> I love any kind of soup. The gazpacho was cold. It was crisp. It was fantastic.\u003cbr data-start=\"10732\" data-end=\"10735\">\u003cstrong data-start=\"10735\" data-end=\"10746\">Ibarra:\u003c/strong> I also did the Glynn method. I went with my husband, and we decided to just do one of each so we can try everything on the menu. I really remember the crostata. It was just so refreshing. It was just incredible to start off the three-course meal. And then afterwards we had the campanelle pasta. And I loved how that tomato sauce wasn’t very strong. It was nice and light. It’s unique. I don’t think I’ve had a pasta sauce that tasted exactly like that.\u003cbr data-start=\"11200\" data-end=\"11203\">\u003cstrong data-start=\"11203\" data-end=\"11214\">Savage:\u003c/strong> The other thing that I particularly loved was the pappardelle. I love just the widest noodle I could possibly get.\u003cbr data-start=\"11329\" data-end=\"11332\">\u003cstrong data-start=\"11332\" data-end=\"11344\">Sbrocco:\u003c/strong> Me too.\u003cbr data-start=\"11352\" data-end=\"11355\">\u003cstrong data-start=\"11355\" data-end=\"11366\">Savage:\u003c/strong> And the pappardelle was fantastic.\u003cbr data-start=\"11401\" data-end=\"11404\">\u003cstrong data-start=\"11404\" data-end=\"11416\">Sbrocco:\u003c/strong> And again, these rotate and they change, so you —\u003cbr data-start=\"11467\" data-end=\"11470\">\u003cstrong data-start=\"11470\" data-end=\"11485\">Washington:\u003c/strong> You never know. You never know.\u003cbr data-start=\"11517\" data-end=\"11520\">\u003cstrong data-start=\"11520\" data-end=\"11531\">Ibarra:\u003c/strong> That’s why you got to keep going.\u003cbr data-start=\"11565\" data-end=\"11568\">\u003cstrong data-start=\"11568\" data-end=\"11580\">Sbrocco:\u003c/strong> That’s right.\u003cbr data-start=\"11594\" data-end=\"11597\">\u003cstrong data-start=\"11597\" data-end=\"11608\">Savage:\u003c/strong> There’s something I really loved about the add-ons which was unique.\u003cbr data-start=\"11677\" data-end=\"11680\">\u003cstrong data-start=\"11680\" data-end=\"11692\">Sbrocco:\u003c/strong> So you can order the prix fixe, but then do the add-ons, like $10 more for meatballs and things like.\u003cbr data-start=\"11794\" data-end=\"11797\">\u003cstrong data-start=\"11797\" data-end=\"11808\">Savage:\u003c/strong> The add-ons were where the savory arrived. Like, the dishes themselves were a little more on the sweet and vegetable side.\u003cbr data-start=\"11931\" data-end=\"11934\">\u003cstrong data-start=\"11934\" data-end=\"11946\">Sbrocco:\u003c/strong> Interesting.\u003cbr data-start=\"11959\" data-end=\"11962\">\u003cstrong data-start=\"11962\" data-end=\"11973\">Savage:\u003c/strong> And then the add-ons delivered this wonderful savory note for all the other dishes.\u003cbr data-start=\"12057\" data-end=\"12060\">\u003cstrong data-start=\"12060\" data-end=\"12072\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"12079\" data-end=\"12082\">\u003cstrong data-start=\"12082\" data-end=\"12097\">Washington:\u003c/strong> I’ll say this. You got to get the meatballs.\u003cbr data-start=\"12142\" data-end=\"12145\">\u003cstrong data-start=\"12145\" data-end=\"12156\">Savage:\u003c/strong> Bingo.\u003cbr data-start=\"12163\" data-end=\"12166\">\u003cstrong data-start=\"12166\" data-end=\"12181\">Washington:\u003c/strong> You have to get the meatballs.\u003cbr data-start=\"12212\" data-end=\"12215\">\u003cstrong data-start=\"12215\" data-end=\"12227\">Sbrocco:\u003c/strong> I was waiting for that.\u003cbr data-start=\"12251\" data-end=\"12254\">\u003cstrong data-start=\"12254\" data-end=\"12269\">Washington:\u003c/strong> The meatballs are like — The meatballs are not an add-on. You have to order —\u003cbr data-start=\"12349\" data-end=\"12352\">\u003cstrong data-start=\"12352\" data-end=\"12363\">Savage:\u003c/strong> It’s true.\u003cbr data-start=\"12374\" data-end=\"12377\">\u003cstrong data-start=\"12377\" data-end=\"12392\">Washington:\u003c/strong> They’re meatballs.\u003cbr data-start=\"12411\" data-end=\"12414\">\u003cstrong data-start=\"12414\" data-end=\"12426\">Sbrocco:\u003c/strong> Again, pro tip.\u003cbr data-start=\"12442\" data-end=\"12445\">\u003cstrong data-start=\"12445\" data-end=\"12460\">Washington:\u003c/strong> The meatballs are part of the meal, and the focaccia and the sauce of whatever pasta dish you do, you’ve got to do one of these numbers a lot. You got to do that, yeah.\u003cbr data-start=\"12629\" data-end=\"12632\">\u003cstrong data-start=\"12632\" data-end=\"12644\">Sbrocco:\u003c/strong> Yeah. Okay, what about dessert?\u003cbr data-start=\"12676\" data-end=\"12679\">\u003cstrong data-start=\"12679\" data-end=\"12690\">Savage:\u003c/strong> Wait, wait, wait. Before we get to dessert, there was a palate cleanser.\u003cbr data-start=\"12763\" data-end=\"12766\">\u003cstrong data-start=\"12766\" data-end=\"12778\">Sbrocco:\u003c/strong> Oh!\u003cbr data-start=\"12782\" data-end=\"12785\">\u003cstrong data-start=\"12785\" data-end=\"12796\">Savage:\u003c/strong> They brought us some little ball of lemon granitas in some cherry syrup.\u003cbr data-start=\"12869\" data-end=\"12872\">\u003cstrong data-start=\"12872\" data-end=\"12884\">Sbrocco:\u003c/strong> Did you guys get that treatment?!\u003cbr data-start=\"12918\" data-end=\"12921\">\u003cstrong data-start=\"12921\" data-end=\"12936\">Washington:\u003c/strong> I don’t know what happened.\u003cbr data-start=\"12964\" data-end=\"12967\">\u003cstrong data-start=\"12967\" data-end=\"12978\">Ibarra:\u003c/strong> I was not informed.\u003cbr data-start=\"12998\" data-end=\"13001\">\u003cstrong data-start=\"13001\" data-end=\"13016\">Washington:\u003c/strong> Again. It keeps happening, and I’m against the whole thing. I don’t appreciate what is going down here. I do not appreciate it. No lemon granitas in cherry syrup.\u003cbr data-start=\"13179\" data-end=\"13182\">\u003cstrong data-start=\"13182\" data-end=\"13194\">Sbrocco:\u003c/strong> “It’s Adam Savage! We got to bring him something!”\u003cbr data-start=\"13245\" data-end=\"13248\">\u003cstrong data-start=\"13248\" data-end=\"13263\">Washington:\u003c/strong> It’s outrageous. [ Laughter ]\u003cbr data-start=\"13293\" data-end=\"13296\">\u003cstrong data-start=\"13296\" data-end=\"13308\">Sbrocco:\u003c/strong> Okay, go ahead, VIP. [ Laughter ]\u003cbr data-start=\"13342\" data-end=\"13345\">\u003cstrong data-start=\"13345\" data-end=\"13356\">Ibarra:\u003c/strong> Tell us what else we don’t know.\u003cbr data-start=\"13389\" data-end=\"13392\">\u003cstrong data-start=\"13392\" data-end=\"13403\">Savage:\u003c/strong> Well, I thought the foot rub was a great ending to the meal. [ Laughter ]\u003cbr data-start=\"13477\" data-end=\"13480\">\u003cstrong data-start=\"13480\" data-end=\"13492\">Sbrocco:\u003c/strong> Ooh. So?\u003cbr data-start=\"13501\" data-end=\"13504\">\u003cstrong data-start=\"13504\" data-end=\"13515\">Savage:\u003c/strong> The desserts were spectacular.\u003cbr data-start=\"13546\" data-end=\"13549\">\u003cstrong data-start=\"13549\" data-end=\"13561\">Sbrocco:\u003c/strong> Okay, which one did you have?\u003cbr data-start=\"13591\" data-end=\"13594\">\u003cstrong data-start=\"13594\" data-end=\"13605\">Savage:\u003c/strong> There was a chocolate and a cheesecake. I ate most of the cheesecake. My wife ate most of the chocolate.\u003cbr data-start=\"13710\" data-end=\"13713\">\u003cstrong data-start=\"13713\" data-end=\"13725\">Sbrocco:\u003c/strong> There you go. That sounds fair.\u003cbr data-start=\"13757\" data-end=\"13760\">\u003cstrong data-start=\"13760\" data-end=\"13771\">Ibarra:\u003c/strong> I had both as well, and what I really appreciated about the cheesecake is — I’m typically not a cheesecake fan. To me, most of the time, it’s just too rich and just too much. Like, one bite, that’s good enough for me. But I almost finished the entire plate and then took it away from my husband. And it was just so good. I felt like the berries that they added on top gave it a nice touch to kind of balance the flavor so it wasn’t, like, kind of too much. And then the chocolate — I don’t know if it was, like, a mousse. That was also rich and creamy and very delicious. And the portions are perfect.\u003cbr data-start=\"14375\" data-end=\"14378\">\u003cstrong data-start=\"14378\" data-end=\"14393\">Washington:\u003c/strong> When I was there, I guess they called it the end of the stone fruit season. And so I had an apricot something or another deliciousness that they whipped up. It was fantastic. I think whenever you go there — They’re not gonna have that. That’s gonna be gone because they’ve moved on.\u003cbr data-start=\"14677\" data-end=\"14680\">\u003cstrong data-start=\"14680\" data-end=\"14692\">Sbrocco:\u003c/strong> But there’ll be two other choices.\u003cbr data-start=\"14727\" data-end=\"14730\">\u003cstrong data-start=\"14730\" data-end=\"14745\">Washington:\u003c/strong> There’ll be two other choices, and they’re gonna be delicious as well. It’s like, I trust these people.\u003cbr data-start=\"14849\" data-end=\"14852\">\u003cstrong data-start=\"14852\" data-end=\"14863\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"14869\" data-end=\"14872\">\u003cstrong data-start=\"14872\" data-end=\"14887\">Washington:\u003c/strong> At least, I did before Adam got the special situation going on there. [ Laughter ]\u003cbr data-start=\"14970\" data-end=\"14973\">\u003cstrong data-start=\"14973\" data-end=\"14985\">Sbrocco:\u003c/strong> He’s got this down. I can’t wait to hear about the next restaurant. Alright, if you would like to try MAMA Oakland, it’s located on Grand Avenue in Oakland’s Lake Merritt neighborhood, and the average multi-course tab per person without drinks is around $60.\u003cbr>\n\u003cstrong data-start=\"0\" data-end=\"12\" data-is-only-node=\"\">Sbrocco:\u003c/strong> Adam’s pick is a cozy spot where the scent of masa and melting cheese has filled the air for more than 35 years. It’s a Salvadoran restaurant where handmade pupusas and other Latin American specialties keep generations of diners — and Adam — coming back for more. Located in San Francisco’s Mission District, it’s Panchita’s Pupuseria & Restaurant.\u003c/p>\n\u003cdiv class=\"flex max-w-full flex-col grow\">\n\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+&]:mt-1\" dir=\"auto\" data-message-author-role=\"assistant\" data-message-id=\"a80d708a-6018-49bc-b125-2f88965c7a65\" data-message-model-slug=\"gpt-5-1\">\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\">\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\">\n\u003cp data-start=\"0\" data-end=\"9092\" data-is-last-node=\"\" data-is-only-node=\"\">♪♪\u003cbr data-start=\"368\" data-end=\"371\">\u003cstrong data-start=\"371\" data-end=\"381\">Woman:\u003c/strong> Thank you.\u003cbr data-start=\"392\" data-end=\"395\">\u003cstrong data-start=\"395\" data-end=\"406\">Campos:\u003c/strong> El Salvador is the house of pupusas. And the pupusa is fresh masa with any kind of meat or vegetable inside. And we roll it and grill it. The pupusa you can eat anytime, in the morning, in the afternoon, at night. That’s the good thing to pupusas. My mother started Panchita’s in 1976. We started with nothing. Every day we buy everything and we sell it and we buy again and we sell it and we buy again. That’s the way we started. But in 1989, I opened my own Panchita’s. This is Panchita’s #2. Everybody asks me, “How do you make those so good pupusas?” So, my mother showed me how to do those really good pupusas. That’s spinach. That’s cheese. I always tell everybody this is my mother’s recipe. That’s like my legado. Here in Panchita’s, we have our 30 kinds of pupusas. I added every year one different kind. These ones are good. My favorite thing in the menu is the sopa de gallina. Every day it’s fresh, and the gallina is the mother of the chicken. That’s why the soup is so good. [ Up-tempo guitar music plays ] I really like this place. Always here for people who really need job, food. People who are hungry, this is the place to come in. My two daughters — they are really working hard. I want to see this next generation and still pupusas will be here.\u003cbr data-start=\"1673\" data-end=\"1676\">\u003cstrong data-start=\"1676\" data-end=\"1686\">Woman:\u003c/strong> Oh, my God!\u003cbr data-start=\"1698\" data-end=\"1701\">\u003cstrong data-start=\"1701\" data-end=\"1712\">Campos:\u003c/strong> I never be tired to eating pupusas. I hope you, too. [ Laughs ] Ooh! [ Laughs ]\u003cbr data-start=\"1792\" data-end=\"1795\">\u003cstrong data-start=\"1795\" data-end=\"1807\">Sbrocco:\u003c/strong> Alright, Adam, it sounds like you’ve been living in the Mission as long as the restaurant has been open, right?\u003cbr data-start=\"1919\" data-end=\"1922\">\u003cstrong data-start=\"1922\" data-end=\"1933\">Savage:\u003c/strong> Pretty much.\u003cbr data-start=\"1946\" data-end=\"1949\">\u003cstrong data-start=\"1949\" data-end=\"1961\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"1967\" data-end=\"1970\">\u003cstrong data-start=\"1970\" data-end=\"1981\">Savage:\u003c/strong> So, Panchita’s has been a part of my entire Mission journey since 1990 in San Francisco. I eat there maybe once a week. I’ve taken heads of state and astronauts there. I love that the interior is weirdly painted trompe l’oeil, almost like a favela, right?\u003cbr data-start=\"2237\" data-end=\"2240\">\u003cstrong data-start=\"2240\" data-end=\"2252\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2258\" data-end=\"2261\">\u003cstrong data-start=\"2261\" data-end=\"2272\">Savage:\u003c/strong> With, like, corrugated roofing and hurricane fencing, but it’s all trompe l’oeil.\u003cbr data-start=\"2354\" data-end=\"2357\">\u003cstrong data-start=\"2357\" data-end=\"2369\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"2375\" data-end=\"2378\">\u003cstrong data-start=\"2378\" data-end=\"2389\">Savage:\u003c/strong> And the pupusas are just one of my main comfort-food dishes.\u003cbr data-start=\"2450\" data-end=\"2453\">\u003cstrong data-start=\"2453\" data-end=\"2465\">Sbrocco:\u003c/strong> And it’s one of the best words to say, isn’t it? Everybody say it.\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2543\">All:\u003c/strong> Pupusas.\u003cbr data-start=\"2552\" data-end=\"2555\">\u003cstrong data-start=\"2555\" data-end=\"2566\">Savage:\u003c/strong> Yes.\u003cbr data-start=\"2571\" data-end=\"2574\">\u003cstrong data-start=\"2574\" data-end=\"2586\">Sbrocco:\u003c/strong> It’s a great word to say.\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2626\">Savage:\u003c/strong> Totally. Now, the main thing about a pupusa is that you want to eat it with the slaw and the red sauce. And you got to dump the slaw on, and then you drown it in the red sauce, which is not super spicy. And my favorite pupusa is the mixed, which is pork and vegetables with the cheese. It’s like a little bit of everything I want in my meal.\u003cbr data-start=\"2968\" data-end=\"2971\">\u003cstrong data-start=\"2971\" data-end=\"2983\">Sbrocco:\u003c/strong> And that lovely masa, yeah.\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3025\">Savage:\u003c/strong> And then I always — I love their plátanos, the plantains with the crema and the refried beans, right?\u003cbr data-start=\"3128\" data-end=\"3131\">\u003cstrong data-start=\"3131\" data-end=\"3143\">Sbrocco:\u003c/strong> Uh, over here. I can feel — I feel Glynn going, “This is it.”\u003cbr data-start=\"3206\" data-end=\"3209\">\u003cstrong data-start=\"3209\" data-end=\"3224\">Washington:\u003c/strong> This is the move. This is the move. I don’t know from pupusas. I don’t. I enjoyed it. I enjoyed it. But I do know from plantains, and these were some good plantains right here, just the crisp but sweet. You’ve got the avocado, the sour cream right there. You can kind of like get a little bit of it all in one bite. Boom! It was like — That was my favorite aspect of the meal.\u003cbr data-start=\"3602\" data-end=\"3605\">\u003cstrong data-start=\"3605\" data-end=\"3616\">Savage:\u003c/strong> Yeah.\u003cbr data-start=\"3622\" data-end=\"3625\">\u003cstrong data-start=\"3625\" data-end=\"3637\">Sbrocco:\u003c/strong> What about you, Ruby?\u003cbr data-start=\"3659\" data-end=\"3662\">\u003cstrong data-start=\"3662\" data-end=\"3673\">Ibarra:\u003c/strong> I just fell in love with the pupusa. So, I’ve only had a handful of pupusas so far in my life, but, hands down, the mushroom and garlic one that I had at Panchita’s has to be for me, my personal opinion, the best pupusas I’ve ever had. And it was just creamy, cheesy. The mushrooms inside were seasoned very well. I appreciate it also how there was a nice kind of char on the outside of the pupusas. I think there was also some excess cheese, which gave it a nice crisp, so when you bit into it, I’m like, “Oh, my gosh, this is so good.”\u003cbr data-start=\"4211\" data-end=\"4214\">\u003cstrong data-start=\"4214\" data-end=\"4226\">Sbrocco:\u003c/strong> Is there really excess cheese, though?\u003cbr data-start=\"4265\" data-end=\"4268\">\u003cstrong data-start=\"4268\" data-end=\"4279\">Ibarra:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4315\" data-end=\"4318\">\u003cstrong data-start=\"4318\" data-end=\"4330\">Sbrocco:\u003c/strong> You can never have too much cheese.\u003cbr data-start=\"4366\" data-end=\"4369\">\u003cstrong data-start=\"4369\" data-end=\"4384\">Washington:\u003c/strong> I got the pupusa you mentioned, the mushroom, and I got a pork and beef one. This was not sitting in the back somewhere. They made that for me like 30 seconds before they put it on the plate, which was really, really wonderful. And I just loved it.\u003cbr data-start=\"4633\" data-end=\"4636\">\u003cstrong data-start=\"4636\" data-end=\"4647\">Ibarra:\u003c/strong> And this was another restaurant, I think, out of the three that we’ve had where, again, it felt like home. It felt like community. And for me growing up, me and my family didn’t eat a lot of restaurants. We usually ate at home. So when I go to restaurants like Panchita’s and it gives you a sense of home, that sense of, like, home-cooked meals…\u003cbr data-start=\"4995\" data-end=\"4998\">\u003cstrong data-start=\"4998\" data-end=\"5010\">Sbrocco:\u003c/strong> Right.\u003cbr data-start=\"5017\" data-end=\"5020\">\u003cstrong data-start=\"5020\" data-end=\"5031\">Ibarra:\u003c/strong> …I just love that. And it has that nostalgic feel to it.\u003cbr data-start=\"5090\" data-end=\"5093\">\u003cstrong data-start=\"5093\" data-end=\"5104\">Savage:\u003c/strong> I’ve eaten at a lot of great restaurants where I felt just like a customer.\u003cbr data-start=\"5180\" data-end=\"5183\">\u003cstrong data-start=\"5183\" data-end=\"5195\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5201\" data-end=\"5204\">\u003cstrong data-start=\"5204\" data-end=\"5215\">Savage:\u003c/strong> And in all three of the places that we ate, I felt like I was being fed by people whose joy was feeding.\u003cbr data-start=\"5320\" data-end=\"5323\">\u003cstrong data-start=\"5323\" data-end=\"5338\">Washington:\u003c/strong> Wow.\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5357\">Savage:\u003c/strong> Right? Just giving you that succor.\u003cbr data-start=\"5393\" data-end=\"5396\">\u003cstrong data-start=\"5396\" data-end=\"5408\">Sbrocco:\u003c/strong> He says that because he gets the VIP treatment.\u003cbr data-start=\"5456\" data-end=\"5459\">\u003cstrong data-start=\"5459\" data-end=\"5474\">Washington:\u003c/strong> Well, again — [ Laughter ]\u003cbr data-start=\"5502\" data-end=\"5505\">\u003cstrong data-start=\"5505\" data-end=\"5516\">Savage:\u003c/strong> I’m never gonna live that down.\u003cbr data-start=\"5548\" data-end=\"5551\">\u003cstrong data-start=\"5551\" data-end=\"5566\">Washington:\u003c/strong> This place — I don’t know from the VIP treatment, Adam, but I felt like I got it with the dessert empanada. This empanada had some sort of leche cream in it, maybe some more plantain stuff. It was crispy and hot, but delicious. You stick your finger in there, and you lick that leche stuff off of it. It was just — It was really — I don’t — I don’t know that I’ve ever had something quite like that before.\u003cbr data-start=\"5977\" data-end=\"5980\">\u003cstrong data-start=\"5980\" data-end=\"5992\">Sbrocco:\u003c/strong> Yeah.\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6016\">Washington:\u003c/strong> It was really wonderful.\u003cbr data-start=\"6041\" data-end=\"6044\">\u003cstrong data-start=\"6044\" data-end=\"6055\">Savage:\u003c/strong> I usually have their Mexican wedding cookies as a dessert. I’ve never tried that. I’m gonna have to.\u003cbr data-start=\"6156\" data-end=\"6159\">\u003cstrong data-start=\"6159\" data-end=\"6171\">Sbrocco:\u003c/strong> You’ve never tried it in all the years you’ve been there?\u003cbr data-start=\"6229\" data-end=\"6232\">\u003cstrong data-start=\"6232\" data-end=\"6247\">Washington:\u003c/strong> They only brought it out for me. It’s not available in stores because…\u003cbr data-start=\"6320\" data-end=\"6323\">\u003cstrong data-start=\"6323\" data-end=\"6335\">Sbrocco:\u003c/strong> The win goes to Glynn.\u003cbr data-start=\"6358\" data-end=\"6361\">\u003cstrong data-start=\"6361\" data-end=\"6376\">Washington:\u003c/strong> Right, right. In the end, yes.\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6421\">Savage:\u003c/strong> I did want to mention their horchata. They have agua frescas and they revolve and they’re seasonal. I’m particularly addicted to horchata. I love — And theirs has —\u003cbr data-start=\"6588\" data-end=\"6591\">\u003cstrong data-start=\"6591\" data-end=\"6603\">Sbrocco:\u003c/strong> Talk about texture. It’s really about texture.\u003cbr data-start=\"6650\" data-end=\"6653\">\u003cstrong data-start=\"6653\" data-end=\"6664\">Savage:\u003c/strong> It is texture, and their horchata has a little grit to it, which I want. That’s what I like out of my horchata, yeah.\u003cbr data-start=\"6782\" data-end=\"6785\">\u003cstrong data-start=\"6785\" data-end=\"6796\">Ibarra:\u003c/strong> I wish I had tried the horchata, but I did have, like, the Jarritos that they had. And they have a wide selection of beverages, so I’m gonna have to go back next time and try a little bit more. Yeah, I felt like the price was really fair, too, especially for the amount of food that you get. That was a sizable plate, and it’s completely filled. And I would say though, that the — I mean, ’cause it is in a busy part of the city where parking was a little bit challenging, but it’s well worth it.\u003cbr data-start=\"7294\" data-end=\"7297\">\u003cstrong data-start=\"7297\" data-end=\"7308\">Savage:\u003c/strong> There is a parking garage half a block away on Hoff Street.\u003cbr data-start=\"7368\" data-end=\"7371\">\u003cstrong data-start=\"7371\" data-end=\"7383\">Sbrocco:\u003c/strong> There we go. See? Another inside tip right there when you go back. If you would like to try Panchita’s Pupuseria & Restaurant, it’s located on 16th Street in San Francisco’s Mission District. The average multi-course tab per person without drinks is around $30.\u003cbr data-start=\"7645\" data-end=\"7648\">\u003cstrong data-start=\"7648\" data-end=\"7660\">Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try?\u003cbr data-start=\"7716\" data-end=\"7719\">\u003cstrong data-start=\"7719\" data-end=\"7732\">Phillips:\u003c/strong> [ Laughs ]\u003cbr data-start=\"7743\" data-end=\"7746\">\u003cstrong data-start=\"7746\" data-end=\"7758\">Sbrocco:\u003c/strong> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fabulous guests on this week’s show — Adam Savage, who practically nosedives into the red sauce at Panchita’s Pupuseria & Restaurant in San Francisco, Ruby Ibarra, who loves the vegan twist on Filipino favorites at the Sarap Shop in San Francisco, and Glynn Washington, whose home away from home just might be MAMA Oakland. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you.\u003cbr data-start=\"8351\" data-end=\"8354\">\u003cstrong data-start=\"8354\" data-end=\"8365\">Ibarra:\u003c/strong> Cheers.\u003cbr data-start=\"8373\" data-end=\"8376\">\u003cstrong data-start=\"8376\" data-end=\"8388\">Sbrocco:\u003c/strong> What do you think of the places we featured today? Join the conversation on Instagram and Facebook at @kqedfood.\u003cbr data-start=\"8501\" data-end=\"8504\">\u003cstrong data-start=\"8504\" data-end=\"8514\">Reyes:\u003c/strong> We started as a pop up. We were dating and explored getting married.\u003cbr data-start=\"8583\" data-end=\"8586\">\u003cstrong data-start=\"8586\" data-end=\"8598\">Kristen:\u003c/strong> We started talking about it, and when I saw the price of a wedding, I was like, “It’s the same price as a food truck. Do you want to just buy that instead?”\u003cbr data-start=\"8755\" data-end=\"8758\">\u003cstrong data-start=\"8758\" data-end=\"8768\">Reyes:\u003c/strong> Go into a business contract and stuff?\u003cbr data-start=\"8807\" data-end=\"8810\">\u003cstrong data-start=\"8810\" data-end=\"8822\">Kristen:\u003c/strong> Yeah.\u003cbr data-start=\"8828\" data-end=\"8831\">\u003cstrong data-start=\"8831\" data-end=\"8841\">James:\u003c/strong> When we first started our business, our parents were our honorary interns. My dad was like, “You can roll this many lumpia in this amount of time because your mom and I did it. So, if you’re not doing it that way, you need to work faster.” [ Laughs ]\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\">\u003c/div>\n\u003cdiv class=\"mt-3 w-full empty:hidden\">\n\u003cdiv class=\"text-center\">\n\u003cdiv>\n\u003cdiv class=\"inline-flex border border-gray-100 dark:border-gray-700 rounded-xl\">\n\u003cdiv class=\"text-token-text-secondary flex items-center justify-center gap-4 px-4 py-2.5 text-sm whitespace-nowrap\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23643/check-please-bay-area-reviews-the-sarap-shop-mama-oakland-panchitas-pupuseria",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3845",
"checkplease_3750",
"checkplease_3740",
"checkplease_3730",
"checkplease_9210",
"checkplease_3731",
"checkplease_93",
"checkplease_9200",
"checkplease_3751",
"checkplease_3764",
"checkplease_3738",
"checkplease_10",
"checkplease_9437",
"checkplease_3729",
"checkplease_9209",
"checkplease_9427"
],
"tags": [
"checkplease_8971",
"checkplease_8565",
"checkplease_9162",
"checkplease_8566",
"checkplease_8509",
"checkplease_9439",
"checkplease_9438",
"checkplease_8518"
],
"featImg": "checkplease_23645",
"label": "checkplease_9339"
},
"checkplease_23626": {
"type": "posts",
"id": "checkplease_23626",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23626",
"score": null,
"sort": [
1761878635000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-north-beach-restaurant-house-of-nanking-bon-delire",
"title": "Check, Please! Bay Area reviews: North Beach Restaurant, House of Nanking, Bon Délire",
"publishDate": 1761878635,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: North Beach Restaurant, House of Nanking, Bon Délire | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 9, airs Thursday, October 30, 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>This week, we’re serving up serious flavor with the Golden State Warriors players as they dish on their favorite San Francisco restaurants! Our all-star lineup kicks off at \u003cstrong>North Beach Restaurant\u003c/strong>, a historic Italian restaurant with vintage elegance featuring housemade pastas and other standouts including hearty, creamy lasagna bolognese and classic chicken al mattone. Next, our guests head to \u003cstrong>House of Nanking\u003c/strong> in Chinatown, a beloved institution since the 1980s where the Fang family dishes out Chinese American favorites. Warriors guests praise the house sizzling fried rice and Nanking’s sesame chicken, longtime fan favorite dishes. Finally, \u003cstrong>Bon Délire\u003c/strong> on the Embarcadero delivers traditional French comfort with a modern twist, from buttery steak frites to their rich and tender duck confit, a tribute to owner Kais Boudizi’s Parisian roots. Reporter Cecilia Phillips wraps up the episode at the \u003cstrong>Chase Center\u003c/strong>, where she digs into what Dub Nation is eating and soaks up the vibrant community energy surrounding the evolving food scene at the home of the Warriors.\u003c/p>\n\u003cfigure id=\"attachment_23627\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23627 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Trayce Jackson-Davis, Festus Ezeli and Adonal Foyle from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.northbeachrestaurant.com/\">\u003cstrong>North Beach Restaurant\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.houseofnankingsf.com/\">\u003cstrong>House of Nanking\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.bondeliresf.com/\">\u003cstrong>Bon Délire \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.chasecenter.com/thrive-city/shops/\">\u003cstrong>Chase Center \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-23630\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-2000x2476.jpg\" alt=\"\" width=\"2000\" height=\"2476\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-2000x2476.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-768x951.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-1241x1536.jpg 1241w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-1655x2048.jpg 1655w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://griffodistillery.com/\">\u003cspan style=\"color: #339966;\">Griffo Distillery, Scott Street Gin\u003c/span>\u003c/a>\u003cbr />\n\u003c/b>\u003cem>Petaluma, California $36\u003cbr />\n\u003c/em>You don’t have to look too far in the Bay Area for handcrafted spirits that shine, but Griffo Distillery is a hidden gem that just so happens to hail from my hometown of Petaluma in Sonoma County. This world-class, highly awarded gin just won the title of America’s Greatest London Dry Gin 2025 by the Gin Guild.\u003c/p>\n\u003cp>Griffo crafts several styles of gin (and some delicious vodka and whiskey, too), but the Scott Street Gin is my jam. I adore the smooth texture and delicate balance of botanicals, making for an ideal gin and tonic. Distilled in a single run, the sophisticated 92-proof spirit captures the herbal essence of wild juniper and coriander with a citrusy ping from Sonoma-grown Meyer lemons. Headed to Wine Country? Griffo is a fun spot to visit before or after hitting the wineries.\u003c/p>\n\u003cp>\u003ca href=\"https://www.gloriaferrer.com/\">\u003cspan style=\"color: #339966;\">\u003cstrong>Gloria Ferrer 2021 “Cremoso” Sparkling Wine\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Carneros, Sonoma County, California $85\u003cbr />\n\u003c/em>When I first tasted this wine, I was impressed with its unique style and succulent deliciousness. I am a dedicated bubble lover and appreciate different expressions of sparkling. This is one you don’t want to put down. The Cremoso is luxurious to sip, as it’s made in a crémant (creamy) style. This accounts for the lower pressure, creating bubbles that are silky smooth on the palate.\u003c/p>\n\u003cp>A blend of Chardonnay, Pinot Noir and a dash of Pinot Blanc grapes combine to give complexity to the finished wine. With a balance of acidity and sweetness, its fruit-driven, floral aromas are layered with a finish that glides on your palate. A perfect wine to end a meal with cheese or light desserts, due to its whisper of sweetness.\u003c/p>\n\u003cp>\u003ca href=\"https://kutchwines.com/\">\u003cspan style=\"color: #339966;\">\u003cstrong>Kutch Falstaff Vineyard 2024 Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Sonoma Coast, California $69\u003cbr />\n\u003c/em>Pinot Noir is called the “heartbreak grape” for a reason. The variety is highly particular about where it’s planted, needing just the right soils and climate to create world-class wines. Pinot Noir’s home is in Burgundy, France, but it’s grown in a handful of cool-climate areas around the world. Some say seeking pinot perfection is nearly impossible. But in the talented hands of winemaker Jamie Kutch, that perfection is a reality.\u003c/p>\n\u003cp>A boutique Sonoma producer celebrating its 20th anniversary, Kutch’s single-vineyard wines are coveted by pinot lovers globally. Kutch’s 2024 Falstaff Vineyard Pinot Noir is perfect. Hailing from a cold vineyard site planted only eight miles from the Pacific Ocean, the vines thrive in the sandy loam marine soils. Elegance, purity and balance are the words that define this wine. As you sip, red berry fruit aromas hit you first, then earthy undertones appear, followed by racy acidity and a silky texture. Nothing is out of place. That’s Pinot Perfection.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> From old-school Italian…\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Sounds kind of weird, but it was really, really good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …to classic Chinese comforts…\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> You kind of discover the mystery inside. …and bistro bites by the Bay.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I was like, I need that. I need all of that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> The Golden State Warriors give us their favorite San Francisco hangouts just ahead on a special \u003ci>Check, Please! Bay Area:\u003c/i>.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I feel like this is going to guarantee some swishes tonight. [indistinct conversations]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Do you find that the energy is different at the end? Hi, I’m Leslie Sbrocco. Welcome to \u003ci>Check, Please! Bay Area:\u003c/i>,” the show where Bay Area residents review and talk about their favorite restaurants. [music playing] This time we’re “banging the boards” with members of the Golden State Warriors organization, the Bay Area’s beloved NBA team. Former center Adonal Foyle played ten seasons with the Warriors from 1997 to 2007, and is the team’s all-time leader in blocked shots. Whoo! [clapping]\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Whoo!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> In the years since his retirement, he’s become a political activist, philanthropist, and sports analyst, and commentator.\u003c/p>\n\u003cp>\u003cstrong>Announcer:\u003c/strong> Jarrett Jack — the lob! And Ezeli!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And former center Festus Ezeli played four seasons with the Warriors and helped the team win the 2015 NBA Championship.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A-ha! [clapping]\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Like Adonal, he’s now a seasoned sports commentator and also a big time foodie who’s gaining a following with his “Festus Feasts,” social media channel.\u003c/p>\n\u003cp>\u003cstrong>Announcer:\u003c/strong> The feed and the finish!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And center Trayce Jackson-Davis, whose father also played in the NBA, is a rising young star for the Warriors. He made his debut during the 2023-24 season, when he became the first Warrior rookie to lead the team in blocked shots since… Festus in 2013. [laughter and applause] A lot of blocking going on right here.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Yes, it is.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, welcome y’all. Thank you for having us.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> We’re excited. Let’s talk food.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Let’s talk food!\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Let’s do it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> For nearly half a century, Adonal’s spot has been a cornerstone of San Francisco’s rich Italian dining tradition, offering classic Tuscan cucina and house-made vino. It’s his go-to for great meals and even better memories with friends. Nestled in the heart of San Francisco’s North Beach neighborhood, it’s the iconic North Beach Restaurant. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> North Beach Restaurant is the classic Italian restaurant. Una Tagliatelle Bolognese. You come here and from the minute that you walk in, you want to be part of the family.\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> How are we doing?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Good thank, you.\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> Hi, there. Mwah!\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s so good to see you.\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> North Beach Restaurant opened in 1970 by Lorenzo Petroni. And Bruno Orsi, he was the chef. Zucchini flower. North Beach Restaurant has been around for over 54 years. And now we’re here to keep the legacy and tradition going. [music playing] The menu is an Tuscan with an influence of Emilia-Romagna. We do the Bolognese with a recipe 100 years old, the tortellini, one by one, tortelloni, the lasagna, which are seven layers of lasagna. We have an amazing Mediterranean branzino we butterfly. Very simple, but very nice. Very healthy. [music playing] The old school dish like the pasta della casa when we took over the restaurant. I’ve been having people send me e-mails. Do whatever you want, but do not change the pasta della casa recipe. Ah, Mayor Brown. Welcome back. North Beach Restaurant has been such a tradition. We have in a lot of celebrities, a lot of artists, a lot of politicians. Right now, we see a lot of restaurants that they’re doing the fast casual. At North Beach Restaurant, the guests, what they enjoy the most is a laid back experience. They like to stay a long time. You hear the people say, “Oh, we stayed for an hour at the dinner table. We finish at midnight.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Salute!\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> [speaking indistinctly] We love to make you feel like to be in Italy without taking overseas flights. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Adonal, this is really a mainstay of classic San Francisco restaurants. I’ve been going there for almost 20-something years, right?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> I mean, the atmosphere in that place is incredible. There is incredible wine.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> You know, my favorite is the chicken mattone. [chicken sizzling] It’s just perfect when it comes to the table.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Juicy, yeah.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Juicy. And, you know, with a nice glass of wine. I mean, how could you go wrong?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And their wine list is great.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> And their wine list is amazing. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Their wine list is Italian, Italian, Italian. All right, Trayce, what did you have? Did you start with something like an appetizer or a salad?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I started with just the potato soup.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> And, um… The way that the dish came out, I mean, I’ve never had — There was like a pomegranate puree in the soup.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Which sounds kind of weird, but it was really, really good. But I think my favorite dish was the lasagna just because it’s classic. The way that they had the parmesan on top, it was almost crusted over. It was delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> And lasagna is one of those things that’s a staple. It’s like red sauce on pasta.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Like, if you make it well there, then you know that the food there is really good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> The amazing thing about this place, because it’s been around for so long, almost anything that you try is going to be good because the chef’s been doing it for a very long time. So the veal, absolutely exquisite. I mean, it’s tasty, but I think, you know —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Veal is tricky.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> It’s very tricky.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s very tricky to get it right.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> And it’s not everybody could do it. But I mean, they make it so perfectly. I mean, so you go there and you just look at the waiter and you say, “Just bring me something amazing.” That’s what I say.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I’m in your hands.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Just bring me something amazing. I’m in your care. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I’m in your hands. That’s right, that’s right. That’s all you have to do.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> When I go, I just say, “Do what you do for Adonal.”\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> There you go.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Whatever you make him smile like that.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Not the bill, though! [all laugh]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You throw Adonal’s name in and you’re going to get places. And did you have anything else, Trayce?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I had a Bolognese, which was really good. It’s another classic.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I was with one of my buddies, and he thought it was his favorite dish, but just the meat sauce and how it was the noodles. You can tell that they were freshly made and I’m kind of a foodie myself. And so I know that when you make pasta fresh, you only boil it for about 2 to 3 minutes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> And so… It changes everything. [all cheering] [indistinct] I love it!\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I learned something new.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s true. I make my own. Listen, at the holiday time I’m known for homemade raviolis.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> What?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So we do the whole thing, you know, make the dough and cut them by hand.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Which holiday is this?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> We’re coming over.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Come to my house. I’ll put you to work.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> You don’t want me your kitchen. You don’t want me anywhere near it.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> He’s gonna eat everything.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Well, or burn everything down.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you get for dessert?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Uh, we got a tiramisu.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Right.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Yes, it was perfect. Just layered with alcohol the way we like it, but it was delicious. Melted in your mouth, and I would definitely go back for that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, I’m going to go with you three. We’re going to all go together. Okay? If you would like to try North Beach Restaurant, it’s located on Stockton Street in San Francisco, and the average multi-course tab per person without drinks is around $75. Festus’s restaurant is another classic in the San Francisco culinary scene, with dishes like their famed sesame chicken and crispy potstickers, the Fang family has created a beacon for Chinese comfort food ever since they opened in 1988. Located in San Francisco’s Chinatown. It’s House of Nanking. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Kathy Fang:\u003c/strong> House of Nanking, when you walk in is loud, it’s boisterous.\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Whoa! We’re all yelling at each other. The service is very curt and quick, and you come in and you’re like, “Okay, hm. Interesting.”\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Mmm!\u003c/p>\n\u003cp>\u003cstrong>Kathy Fang:\u003c/strong> But then once you taste our food, I think everything settles in and you realize, “Wow, this is a special place.” My parents, Peter and Lily, opened this restaurant back in 1988. I was 7 years old and I was always tasting my dad’s food first because I’m right there and I’ll give it to you blunt, because I’m a child. I don’t know how to lie. And it was just like the best culinary work experience ever. [music playing] Cuisine here we like to say it’s Chinese food, but with a twist. We make all of our sauces in-house. When people think of House of Nanking, I would say 95% always think about the sesame chicken, because it’s the one dish that put my dad on the map. He decided that he wanted to make his own version of an orange chicken, but my dad didn’t like how it was heavily battered. So he changed it, made it so that it was very lightly battered, and he made it a little less sweet. And then he paired it with sweet potato. Chinese people don’t really cook with sweet potato, but he said, “Americans love sweet potato with turkey.” And he’s like, “Why not do chicken and sweet potato?” Our sizzling fried rice is one of our most iconic dishes. It’s super aromatic. It’s smoky. You’ve got deliciousness. You’ve got a show. I mean, what’s not to love about it? [music playing]\u003c/p>\n\u003cp>\u003cstrong>Peter Fang:\u003c/strong> Don’t tell me what you’re thinking. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Kathy Fang:\u003c/strong> When people think House of Nanking, they think of the older gentleman who likes to tell you what to eat or won’t let you order off the menu.\u003c/p>\n\u003cp>\u003cstrong>Peter Fang:\u003c/strong> If you trust me, I’ll bring you a couple of things to share.\u003c/p>\n\u003cp>\u003cstrong>Kathy Fang:\u003c/strong> My dad’s so — it’s, like, ingrained in him that he’s like, that’s what I want to do. I want to take care of the people who come in. Let me decide. Let me take care of you. That’s the way to do it here at the restaurant. I think the longevity of all of this is because of my parents. I don’t know if they could do anything else besides this. Now, for me, I want to continue their legacy. And I also love it. Like, this is my whole world. I meet all kinds of people. And people love our restaurant so it’s a happy place. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Festus, “Festus Feasts.”\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> “Festus Feasts,” Yes. Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right? How did you become such a lover of food?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Uh, it’s really the Bay area. There’s so much great food here. So I really wanted to bring a lot of love with the platform that we have as basketball players. We have fans that follow us. So I wanted to bring those people to the local restaurants to support.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And you chose House of Nanking. Why is that?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yes. Oh my gosh. First off, I love the story. Immigrant family comes here and makes a name for themselves, and they build this staple in the community that really feeds everybody. But the food there is incredible, that’s why.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And there’s a lot of food. It’s a big menu, isn’t it?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Oh man, I go there specifically — Just trust me. The fish soup.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> First time I heard it, it sounded weird. I was like, I don’t know if this is what I can do, but I asked them and they said, “You have to get this.” And when I got it, it was — It comes in this big container. It’s still on the fire. They keep it going the whole time. It has everything in there. It has, obviously it’s fish in there, but the broth, it is so good. [sbrocco laughs]\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> It’s so good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It has you dreaming about it.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Oh, I still think — I’m thinking about it now.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, did you have any fish soup, Adonal? I didn’t — I didn’t dare try the fish soup. [laughter] Like, I wanted to kind of get a sense of it. And so I told the chef I was like, “You know, treat me like, you know, I’m new here and I don’t know what’s happening and just surprise me with your greatness.” And, you know, five meals later, it was absolutely incredible.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, I have to do that, sort of chef’s special.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> The chef’s special is amazing. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And tell me one of the favorite things that you had, Adonal.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> They had a short ribs and it was tender, a little fried and hard on the outside. It was so exquisite. And you’re eating it and you just feel like, “You know what? “My mama could make this.” And it’s like the atmosphere in that place is almost like that nonchalant. It’s like, “Our food is good. We don’t have to have a pretty building, just eat!”\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yes! Yes!\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> [laughing] I love it!\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> That’s why I liked it. They’re like, “Yo. Our food is good. Hey, sit down over there. We’ll just figure it out.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> There’s a long line out the door. We’ve gotta check them out.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> [laughing] Exactly!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about your experience?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> My experience was great. I mean, when I went, it was probably like, 6:30-7, but it was packed. I mean, people literally waiting outside in lines. And so I think that just tells you about the culture that they have and about their food. [pan sizzling] My favorite dish was probably the fried rice. And it’s just because he was cooking in front of us, and it’s like a huge tower. And then they pour the egg around it and they start sauteing it, almost like you’re at a hibachi restaurant.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> That’s true. That’s amazing.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> We had the pork dumplings as well.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Ooh, yeah. The pork dumplings.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> They’re good! You know the sauce in the pork dumplings? I would take the sauce and I’d put it on the fried rice.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yo, you did it right!\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Come on now.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> You did it right. That’s a pro. That’s a pro.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s a tip. That’s a pro tip. An insider tip you will only get on \u003ci>Check, Please! Bay Area:\u003c/i>.”\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> That’s a pro right there. I didn’t even have to say nothing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You nailed that. Okay, talk a little bit about the dumplings. Are you a dumpling fan too?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I love dumplings. Anything where meat is wrapped in dough. [laughter] Meat pies, dumplings. Anything like that, for me, is great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Every culture has a type of dumplings. Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> And it’s so amazing, right? Because it’s moist and it’s like you kind of discover the mystery inside. I mean, I think that what makes the food so unique is that you can tell the care that it’s taken to prepare. And each of them is so amazing in its own way, you know?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Any y’all do the sesame chicken?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I should’ve. I should’ve.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> You really is thinking about the sesame chicken.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yo, I need, like, the sweet and savory together in one dish. The sesame chicken is — I — that was one of my favorites as well, because that’s what I also eat with the rice if I want to. If I’m feeling a little freaky, I want to mix the sesame chicken with the fried rice.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> [laughing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> “Festus Feasts Freaky.”\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> [laughing] Freaky.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I don’t know. It’s like “Festus Feasts After Dark.” I don’t know if we’re ready for that.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> That’s his freaky place. [laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I love that. So what about service?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> I was there at like 12:00, in the 12:00 session. I think what was interesting, there wasn’t a lot of people there, but the service is almost — I call it like laissez-faire. But it was, like, so awesome because they do pay attention, just not hover. So I was like, okay, I like that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah. Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> They’re there. But they just — they want you to enjoy the food. -Sbrocco: Yeah. -Jackson-Davis: I agree 100%. Another thing, just shout-out to — we call her Mama. So she was there and she’s just kind of going around. It’s like you’re in her home and she’s just serving everyone if you need something. And then — it was perfect.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> They’re definitely a staple in the community. I love them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Absolutely. Absolutely. Alright, if you would like to try House of Nanking, it’s located on Kearny Street in San Francisco, and the average multi-course tab per person without drinks is around $40. Trayce is a relative newcomer to the city, so it’s pretty fitting he chose a hip new bistro as his local escape. Boasting both bay and bridge views, it’s the perfect place to indulge in Parisian classics. Located in Pier 3 along San Francisco’s Embarcadero, it’s Bon Délire. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Patrick Thillard:\u003c/strong> “Bon délire” means a lot of things. You know, in France, when you go to restaurants, the vibe, the music, the smell. If the place is good, It’s called “bon délire.” [music playing]\u003c/p>\n\u003cp>\u003cstrong>Vernon Morales:\u003c/strong> As far as technique, we stick to the classics, but we try to just do it a little better than the normal. We have the farmers market a stone’s throw away. I go there every Saturday, every Tuesday, and we get fresh product. We have a special board, a chalkboard that is constantly changing, and we have some fun with that. The steak frites that we have at Bon Délire, we use two cuts. One is prime New York, and the other one is onglet, which is the hanger steak. We finish it with a little butter, thyme, and garlic. This actually helps us infuse the flavor of the thyme a little bit into the meat. It’s rich. It’s got a beautiful texture. The sauce is a classic French sauce — au poivre. We use three kinds of peppercorns and a little bit of brandy, a little cream, a lot of love.\u003c/p>\n\u003cp>\u003cstrong>Patrick Thillard:\u003c/strong> The sauce au poivre — the chef make it. It’s fabulous.\u003c/p>\n\u003cp>\u003cstrong>Vernon Morales:\u003c/strong> I’m sorry, what did you say again?\u003c/p>\n\u003cp>\u003cstrong>Patrick Thillard:\u003c/strong> It’s fabulous. Honestly, it’s fabulous. [music playing] It’s a brasserie. This was the most important for us to have the bar, central bar. The top of the bar, it’s zinc from France. When you sit at the bar, you can see everything. When you go to the good restaurant and you have a good night. It’s not just about the food experience. It’s everything.\u003c/p>\n\u003cp>\u003cstrong>Vernon Morales:\u003c/strong> The staff will get caught up in the energy. We’ll have a little bit of fun with the guests.\u003c/p>\n\u003cp>\u003cstrong>Patrick Thillard:\u003c/strong> When the customer leave, automatically they remember the place. All the time they think about, “Oh, this restaurant was bon délire.”\u003c/p>\n\u003cp>\u003cstrong>Vernon Morales:\u003c/strong> [chuckles]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Trayce, how did you find this place?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I’m a newcomer, and I’m kind of in that Gen Z, like, media. So I actually found it on TikTok.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> There you go.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> So…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You actually found it on “Festus Feasts.” [laughter]\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Exactly. But when I walked into the place and you see the circle bar, and they’re playing movies on the wall, and the deejay and the vinyls that they have, it was amazing to see, like, a modern twist on French cuisine. And, obviously, when you go French, you got to get the frites.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Steak frites. That’s kind of a benchmark dish. Like a lasagna in an Italian restaurant.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> How are the steak frites? And how did you get yours prepared?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Medium rare. I’m good like that. I need a little chewy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I need a little blood.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> A little blood. Just a little.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I like that.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> With the sauce that they put on it. But I also subbed the fries for the truffle fries.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay!\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Mmm!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, with champagne…\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Now we’re eating. I like it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Champagne. I’ll tell you, truffle fries and champagne. It’s about the best thing you can —\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yeah?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Put us onto something.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Salt and sparkly. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Tell me about your experience and what you had there.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Well, the movies on the wall was a huge plus. Walk in, it’s a kind of cool vibe. I also thought, “This is a really fancy restaurant. I wonder which of y’all picked this fancy restaurant. Is the food any good?”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Of course the young buck.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Listen, I was blown away. The first thing I had was the anchovies. I don’t know much about anchovies, but they recommended this. And the anchovy comes on this brioche, so it’s like this sweet and salty.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Love it.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yo, it started like that and I was like, yo, it’s about to be a roller-coaster ride now ’cause this is a great start.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about you, Adonal? What did you have?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> So I had the house salad, which was amazing. And I had a burger. But I was like, “Really?” You know, as a big man, the table, like, was, like, this size of just this.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [laughs]\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> So I find myself, like, you know… With my burger, like, trying to figure out.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Boxing out at the table? You know, like, how to do it, right, you know? So I finally went, like, in a corner seat, and I’m like, “You know what? I’m just gonna go in.” So I just grab it and, you know, went in and get it. No, it was amazing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And how was the burger?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> The burger was so good. Juicy. The sauce they used. But I think, for me the bun was like really, really, really amazing. Just like perfectly — not too hard, but just hard enough.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s all about the bun.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Soft on the outside. I mean, it was really, really incredible.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I don’t know if you guys are like this, but I always watch — look at other people’s plates when I walk in. So I peeped the duck confit. Ooh. I was like, “I need that. I need all of that.” So the duck confit came, and it was incredible. Incredible. Crispy. But on the outside, so the skin is crispy. I love when the skin is crispy. On everything. Even on fish. Any kind of poultry. It’s great. Crispy on the outside. Lot of flavor. Juicy on the inside. And, wow, yeah, I was really happy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Any dessert? Or drinks?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I didn’t do dessert or drinks, but I do want to say something. I want to go back there just so I can try — and I’m trying to bring myself to it, but the escargot.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh! Escargot. It’s delicious. It’s just a little snail.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Yeah, I’ve never — I know it’s just a little snail, but it’s just…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You know, when you add garlic and butter to anything — a piece of cardboard, a shoe leather — it tastes good.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> That is true.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, escargot. Don’t be afraid of those little snails.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re gonna love it.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I am a little afraid. I am a little afraid.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you liked the spot?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> But I like that you will try things.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I will.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> That, for me, is, I will always try anything once.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Dessert. I had the chocolate mousse.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mmm.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I don’t know if it comes like this, but they did it special, I think. They had the madeleines that came out with the chocolate syrup and the vanilla — whatever it was. I was dipping it in every which sauce. Had the chocolate mousse in one hand, the madeleine in the other hand. They must have thought, “Man, where did this guy come from?” [laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> His hands were full! Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> It was very, very good. I was very happy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So a new discovery for everyone.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, If you would like to try Bon Délire, it’s located on Pier 3 in San Francisco’s Embarcadero. And the average multi-course tab per person without drinks is around $75. Well, now that we’ve got the scoop on the players’ favorite eats, it’s time to find out what the rest of the Dub Nation are snacking on. [music playing] Reporter Cecilia Phillips heads to Chase Center for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I am so excited to be here today at Chase Center. This is one of my favorite sporting events — a Warriors game. But before I even go there, there’s so much to do outside.\u003c/p>\n\u003cp>\u003cstrong>Donna Daniels:\u003c/strong> So right now we’re standing in Thrive City. It is a community gathering space, 365, morning, noon, and night. And anything you want to eat, we’ve got it. [music playing] Splash is our 30,000-square foot sports bar. There’s literally nothing like Splash in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Ugh! Aah! No! Mario, I’m so excited. These cocktails look amazing!\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Yeah, yeah, for sure. They’re all tasty. We have a little bit of everything for everybody here. If you want something spirit forward, that would be this guy right here — the Night, Night. It’s named Night, Night because, you know…\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Night, night.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Steph Curry, all day. Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs] [people cheering]\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> And then over here we have the Splash cocktail, a vodka base with some vanilla, passionfruit, some citrus, and then the cantaloupe with some chia seeds on top.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Looks like basketballs, I feel like.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Correct.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm! Gets you in the mood to splash.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Yeah, yeah. Pop-A-Shot’s right over there.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Now? Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> It’s on. Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Buzzer beater! Oh! Whoa! [laughs] [music playing] Alright, Chef T. We’re at Swish & Sugar at Chase Center. Club level.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> And I cannot tell you how excited I am to start with dessert. [music playing] So what is this concept?\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> The concept is, we realized that there weren’t a lot of desert offerings, so we said let’s have some fun here. And this is our creations. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> That brownie is really gooey.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs] Let me just wash it down with this root beer float really quickly. [music playing] All right. Have to get into the savory now. You like to have different vendors come in from the community, and Hot Dog Bills is an example of that with a big history.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Correct.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> The shape is super unique, and that’s kind of why they created it. So what is it? It’s a hot dog? It’s a hamburger? It’s a dog burger?\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> It’s a Burgerdog. Get it on the grill, be able to cook it quick and keep all that flavor and juice right there.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright, here we go.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> You got a burger there.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But it feels like I’m gonna be able to enjoy this for a much longer period of time.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs] That’s great.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Here we go.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> It would not be a Bay Area food experience unless there was some sort of healthy new options out there, right?\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Of course. We have a vegan nacho.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm! It’s gonna give you energy for the game, right?\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Oh, I think it’s gonna make you kind of sit back and say, “Mmm!”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs]\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> There we go.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm! There’s so much flavor here, I don’t miss the meat at all. Greenhouse at the house of the Warriors. I think it’s game time.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Yeah, I’m ready. You ready?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Let’s watch. Let’s do it.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Let’s go.\u003c/p>\n\u003cp>\u003cstrong>Announcer:\u003c/strong> Oh, the lob to Trayce Jackson-Davis! What a sequence!\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> It’s all mine. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my fun and fabulous guests on this week’s show who all chose restaurants in San Francisco. Festus Ezeli, who savors the sesame chicken at House of Nanking. Adonal Foyle, lover of the veal alla Bologna at North Beach Restaurant. And Trayce Jackson-Davis, who basks in the bay views at Bon Délire. Join us next time when three more guests will recommend their favorite spots right here on \u003ci>Check, Please! Bay Area:\u003c/i>.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you all. You were fabulous.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Salute.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Fabulous, fabulous, fabulous.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Should I try it?\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> You should definitely try Pop-A-Shot.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Are you any good?\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> I mean, once the Night, Night’s flowing.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs]\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> How to use the backboard.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> If I don’t beat you, I will be so mad. I’m not even joking. I love this game. Looks like you’re normally, uh, playing bartender and not playing this game, huh? ‘Cause I’m crushing you.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Oh, yeah, totally.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh! Oh, wait. What’s the score?\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> I don’t know.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> You crushed me! No!\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> [laughs]\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Great job. [hands slap]\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003c/p>\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1790119515,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 290,
"wordCount": 6657
},
"headData": {
"title": "Check, Please! Bay Area reviews: North Beach Restaurant, House of Nanking, Bon Délire | KQED",
"description": "The Golden State Warriors try their favorite bites, from old school Italian, to Chinese American favorites, to French comforts with a twist.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "The Golden State Warriors try their favorite bites, from old school Italian, to Chinese American favorites, to French comforts with a twist.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: North Beach Restaurant, House of Nanking, Bon Délire",
"datePublished": "2025-10-30T19:43:55-07:00",
"dateModified": "2026-09-22T16:25:15-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 9200,
"slug": "food",
"name": "food"
},
"videoEmbed": "https://www.youtube.com/watch?v=n78S-uX12nA",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23626/check-please-bay-area-reviews-north-beach-restaurant-house-of-nanking-bon-delire",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 9, airs Thursday, October 30, 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>This week, we’re serving up serious flavor with the Golden State Warriors players as they dish on their favorite San Francisco restaurants! Our all-star lineup kicks off at \u003cstrong>North Beach Restaurant\u003c/strong>, a historic Italian restaurant with vintage elegance featuring housemade pastas and other standouts including hearty, creamy lasagna bolognese and classic chicken al mattone. Next, our guests head to \u003cstrong>House of Nanking\u003c/strong> in Chinatown, a beloved institution since the 1980s where the Fang family dishes out Chinese American favorites. Warriors guests praise the house sizzling fried rice and Nanking’s sesame chicken, longtime fan favorite dishes. Finally, \u003cstrong>Bon Délire\u003c/strong> on the Embarcadero delivers traditional French comfort with a modern twist, from buttery steak frites to their rich and tender duck confit, a tribute to owner Kais Boudizi’s Parisian roots. Reporter Cecilia Phillips wraps up the episode at the \u003cstrong>Chase Center\u003c/strong>, where she digs into what Dub Nation is eating and soaks up the vibrant community energy surrounding the evolving food scene at the home of the Warriors.\u003c/p>\n\u003cfigure id=\"attachment_23627\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23627 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Guests-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Trayce Jackson-Davis, Festus Ezeli and Adonal Foyle from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.northbeachrestaurant.com/\">\u003cstrong>North Beach Restaurant\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.houseofnankingsf.com/\">\u003cstrong>House of Nanking\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.bondeliresf.com/\">\u003cstrong>Bon Délire \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.chasecenter.com/thrive-city/shops/\">\u003cstrong>Chase Center \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-23630\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-2000x2476.jpg\" alt=\"\" width=\"2000\" height=\"2476\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-2000x2476.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-768x951.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-1241x1536.jpg 1241w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/10/2009_Wines-1655x2048.jpg 1655w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://griffodistillery.com/\">\u003cspan style=\"color: #339966;\">Griffo Distillery, Scott Street Gin\u003c/span>\u003c/a>\u003cbr />\n\u003c/b>\u003cem>Petaluma, California $36\u003cbr />\n\u003c/em>You don’t have to look too far in the Bay Area for handcrafted spirits that shine, but Griffo Distillery is a hidden gem that just so happens to hail from my hometown of Petaluma in Sonoma County. This world-class, highly awarded gin just won the title of America’s Greatest London Dry Gin 2025 by the Gin Guild.\u003c/p>\n\u003cp>Griffo crafts several styles of gin (and some delicious vodka and whiskey, too), but the Scott Street Gin is my jam. I adore the smooth texture and delicate balance of botanicals, making for an ideal gin and tonic. Distilled in a single run, the sophisticated 92-proof spirit captures the herbal essence of wild juniper and coriander with a citrusy ping from Sonoma-grown Meyer lemons. Headed to Wine Country? Griffo is a fun spot to visit before or after hitting the wineries.\u003c/p>\n\u003cp>\u003ca href=\"https://www.gloriaferrer.com/\">\u003cspan style=\"color: #339966;\">\u003cstrong>Gloria Ferrer 2021 “Cremoso” Sparkling Wine\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Carneros, Sonoma County, California $85\u003cbr />\n\u003c/em>When I first tasted this wine, I was impressed with its unique style and succulent deliciousness. I am a dedicated bubble lover and appreciate different expressions of sparkling. This is one you don’t want to put down. The Cremoso is luxurious to sip, as it’s made in a crémant (creamy) style. This accounts for the lower pressure, creating bubbles that are silky smooth on the palate.\u003c/p>\n\u003cp>A blend of Chardonnay, Pinot Noir and a dash of Pinot Blanc grapes combine to give complexity to the finished wine. With a balance of acidity and sweetness, its fruit-driven, floral aromas are layered with a finish that glides on your palate. A perfect wine to end a meal with cheese or light desserts, due to its whisper of sweetness.\u003c/p>\n\u003cp>\u003ca href=\"https://kutchwines.com/\">\u003cspan style=\"color: #339966;\">\u003cstrong>Kutch Falstaff Vineyard 2024 Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Sonoma Coast, California $69\u003cbr />\n\u003c/em>Pinot Noir is called the “heartbreak grape” for a reason. The variety is highly particular about where it’s planted, needing just the right soils and climate to create world-class wines. Pinot Noir’s home is in Burgundy, France, but it’s grown in a handful of cool-climate areas around the world. Some say seeking pinot perfection is nearly impossible. But in the talented hands of winemaker Jamie Kutch, that perfection is a reality.\u003c/p>\n\u003cp>A boutique Sonoma producer celebrating its 20th anniversary, Kutch’s single-vineyard wines are coveted by pinot lovers globally. Kutch’s 2024 Falstaff Vineyard Pinot Noir is perfect. Hailing from a cold vineyard site planted only eight miles from the Pacific Ocean, the vines thrive in the sandy loam marine soils. Elegance, purity and balance are the words that define this wine. As you sip, red berry fruit aromas hit you first, then earthy undertones appear, followed by racy acidity and a silky texture. Nothing is out of place. That’s Pinot Perfection.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> From old-school Italian…\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Sounds kind of weird, but it was really, really good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …to classic Chinese comforts…\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> You kind of discover the mystery inside. …and bistro bites by the Bay.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I was like, I need that. I need all of that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> The Golden State Warriors give us their favorite San Francisco hangouts just ahead on a special \u003ci>Check, Please! Bay Area:\u003c/i>.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I feel like this is going to guarantee some swishes tonight. [indistinct conversations]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Do you find that the energy is different at the end? Hi, I’m Leslie Sbrocco. Welcome to \u003ci>Check, Please! Bay Area:\u003c/i>,” the show where Bay Area residents review and talk about their favorite restaurants. [music playing] This time we’re “banging the boards” with members of the Golden State Warriors organization, the Bay Area’s beloved NBA team. Former center Adonal Foyle played ten seasons with the Warriors from 1997 to 2007, and is the team’s all-time leader in blocked shots. Whoo! [clapping]\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Whoo!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> In the years since his retirement, he’s become a political activist, philanthropist, and sports analyst, and commentator.\u003c/p>\n\u003cp>\u003cstrong>Announcer:\u003c/strong> Jarrett Jack — the lob! And Ezeli!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And former center Festus Ezeli played four seasons with the Warriors and helped the team win the 2015 NBA Championship.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A-ha! [clapping]\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Like Adonal, he’s now a seasoned sports commentator and also a big time foodie who’s gaining a following with his “Festus Feasts,” social media channel.\u003c/p>\n\u003cp>\u003cstrong>Announcer:\u003c/strong> The feed and the finish!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And center Trayce Jackson-Davis, whose father also played in the NBA, is a rising young star for the Warriors. He made his debut during the 2023-24 season, when he became the first Warrior rookie to lead the team in blocked shots since… Festus in 2013. [laughter and applause] A lot of blocking going on right here.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Yes, it is.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, welcome y’all. Thank you for having us.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> We’re excited. Let’s talk food.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Let’s talk food!\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Let’s do it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> For nearly half a century, Adonal’s spot has been a cornerstone of San Francisco’s rich Italian dining tradition, offering classic Tuscan cucina and house-made vino. It’s his go-to for great meals and even better memories with friends. Nestled in the heart of San Francisco’s North Beach neighborhood, it’s the iconic North Beach Restaurant. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> North Beach Restaurant is the classic Italian restaurant. Una Tagliatelle Bolognese. You come here and from the minute that you walk in, you want to be part of the family.\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> How are we doing?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Good thank, you.\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> Hi, there. Mwah!\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s so good to see you.\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> North Beach Restaurant opened in 1970 by Lorenzo Petroni. And Bruno Orsi, he was the chef. Zucchini flower. North Beach Restaurant has been around for over 54 years. And now we’re here to keep the legacy and tradition going. [music playing] The menu is an Tuscan with an influence of Emilia-Romagna. We do the Bolognese with a recipe 100 years old, the tortellini, one by one, tortelloni, the lasagna, which are seven layers of lasagna. We have an amazing Mediterranean branzino we butterfly. Very simple, but very nice. Very healthy. [music playing] The old school dish like the pasta della casa when we took over the restaurant. I’ve been having people send me e-mails. Do whatever you want, but do not change the pasta della casa recipe. Ah, Mayor Brown. Welcome back. North Beach Restaurant has been such a tradition. We have in a lot of celebrities, a lot of artists, a lot of politicians. Right now, we see a lot of restaurants that they’re doing the fast casual. At North Beach Restaurant, the guests, what they enjoy the most is a laid back experience. They like to stay a long time. You hear the people say, “Oh, we stayed for an hour at the dinner table. We finish at midnight.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Salute!\u003c/p>\n\u003cp>\u003cstrong>Francesco Covucci:\u003c/strong> [speaking indistinctly] We love to make you feel like to be in Italy without taking overseas flights. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Adonal, this is really a mainstay of classic San Francisco restaurants. I’ve been going there for almost 20-something years, right?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> I mean, the atmosphere in that place is incredible. There is incredible wine.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> You know, my favorite is the chicken mattone. [chicken sizzling] It’s just perfect when it comes to the table.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Juicy, yeah.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Juicy. And, you know, with a nice glass of wine. I mean, how could you go wrong?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And their wine list is great.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> And their wine list is amazing. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Their wine list is Italian, Italian, Italian. All right, Trayce, what did you have? Did you start with something like an appetizer or a salad?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I started with just the potato soup.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> And, um… The way that the dish came out, I mean, I’ve never had — There was like a pomegranate puree in the soup.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Which sounds kind of weird, but it was really, really good. But I think my favorite dish was the lasagna just because it’s classic. The way that they had the parmesan on top, it was almost crusted over. It was delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> And lasagna is one of those things that’s a staple. It’s like red sauce on pasta.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Like, if you make it well there, then you know that the food there is really good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> The amazing thing about this place, because it’s been around for so long, almost anything that you try is going to be good because the chef’s been doing it for a very long time. So the veal, absolutely exquisite. I mean, it’s tasty, but I think, you know —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Veal is tricky.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> It’s very tricky.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s very tricky to get it right.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> And it’s not everybody could do it. But I mean, they make it so perfectly. I mean, so you go there and you just look at the waiter and you say, “Just bring me something amazing.” That’s what I say.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I’m in your hands.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Just bring me something amazing. I’m in your care. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I’m in your hands. That’s right, that’s right. That’s all you have to do.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> When I go, I just say, “Do what you do for Adonal.”\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> There you go.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Whatever you make him smile like that.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Not the bill, though! [all laugh]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You throw Adonal’s name in and you’re going to get places. And did you have anything else, Trayce?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I had a Bolognese, which was really good. It’s another classic.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I was with one of my buddies, and he thought it was his favorite dish, but just the meat sauce and how it was the noodles. You can tell that they were freshly made and I’m kind of a foodie myself. And so I know that when you make pasta fresh, you only boil it for about 2 to 3 minutes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> And so… It changes everything. [all cheering] [indistinct] I love it!\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I learned something new.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s true. I make my own. Listen, at the holiday time I’m known for homemade raviolis.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> What?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So we do the whole thing, you know, make the dough and cut them by hand.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Which holiday is this?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> We’re coming over.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Come to my house. I’ll put you to work.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> You don’t want me your kitchen. You don’t want me anywhere near it.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> He’s gonna eat everything.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Well, or burn everything down.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you get for dessert?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Uh, we got a tiramisu.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Right.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Yes, it was perfect. Just layered with alcohol the way we like it, but it was delicious. Melted in your mouth, and I would definitely go back for that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, I’m going to go with you three. We’re going to all go together. Okay? If you would like to try North Beach Restaurant, it’s located on Stockton Street in San Francisco, and the average multi-course tab per person without drinks is around $75. Festus’s restaurant is another classic in the San Francisco culinary scene, with dishes like their famed sesame chicken and crispy potstickers, the Fang family has created a beacon for Chinese comfort food ever since they opened in 1988. Located in San Francisco’s Chinatown. It’s House of Nanking. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Kathy Fang:\u003c/strong> House of Nanking, when you walk in is loud, it’s boisterous.\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Whoa! We’re all yelling at each other. The service is very curt and quick, and you come in and you’re like, “Okay, hm. Interesting.”\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Mmm!\u003c/p>\n\u003cp>\u003cstrong>Kathy Fang:\u003c/strong> But then once you taste our food, I think everything settles in and you realize, “Wow, this is a special place.” My parents, Peter and Lily, opened this restaurant back in 1988. I was 7 years old and I was always tasting my dad’s food first because I’m right there and I’ll give it to you blunt, because I’m a child. I don’t know how to lie. And it was just like the best culinary work experience ever. [music playing] Cuisine here we like to say it’s Chinese food, but with a twist. We make all of our sauces in-house. When people think of House of Nanking, I would say 95% always think about the sesame chicken, because it’s the one dish that put my dad on the map. He decided that he wanted to make his own version of an orange chicken, but my dad didn’t like how it was heavily battered. So he changed it, made it so that it was very lightly battered, and he made it a little less sweet. And then he paired it with sweet potato. Chinese people don’t really cook with sweet potato, but he said, “Americans love sweet potato with turkey.” And he’s like, “Why not do chicken and sweet potato?” Our sizzling fried rice is one of our most iconic dishes. It’s super aromatic. It’s smoky. You’ve got deliciousness. You’ve got a show. I mean, what’s not to love about it? [music playing]\u003c/p>\n\u003cp>\u003cstrong>Peter Fang:\u003c/strong> Don’t tell me what you’re thinking. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Kathy Fang:\u003c/strong> When people think House of Nanking, they think of the older gentleman who likes to tell you what to eat or won’t let you order off the menu.\u003c/p>\n\u003cp>\u003cstrong>Peter Fang:\u003c/strong> If you trust me, I’ll bring you a couple of things to share.\u003c/p>\n\u003cp>\u003cstrong>Kathy Fang:\u003c/strong> My dad’s so — it’s, like, ingrained in him that he’s like, that’s what I want to do. I want to take care of the people who come in. Let me decide. Let me take care of you. That’s the way to do it here at the restaurant. I think the longevity of all of this is because of my parents. I don’t know if they could do anything else besides this. Now, for me, I want to continue their legacy. And I also love it. Like, this is my whole world. I meet all kinds of people. And people love our restaurant so it’s a happy place. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Festus, “Festus Feasts.”\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> “Festus Feasts,” Yes. Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right? How did you become such a lover of food?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Uh, it’s really the Bay area. There’s so much great food here. So I really wanted to bring a lot of love with the platform that we have as basketball players. We have fans that follow us. So I wanted to bring those people to the local restaurants to support.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And you chose House of Nanking. Why is that?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yes. Oh my gosh. First off, I love the story. Immigrant family comes here and makes a name for themselves, and they build this staple in the community that really feeds everybody. But the food there is incredible, that’s why.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And there’s a lot of food. It’s a big menu, isn’t it?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Oh man, I go there specifically — Just trust me. The fish soup.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> First time I heard it, it sounded weird. I was like, I don’t know if this is what I can do, but I asked them and they said, “You have to get this.” And when I got it, it was — It comes in this big container. It’s still on the fire. They keep it going the whole time. It has everything in there. It has, obviously it’s fish in there, but the broth, it is so good. [sbrocco laughs]\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> It’s so good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It has you dreaming about it.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Oh, I still think — I’m thinking about it now.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, did you have any fish soup, Adonal? I didn’t — I didn’t dare try the fish soup. [laughter] Like, I wanted to kind of get a sense of it. And so I told the chef I was like, “You know, treat me like, you know, I’m new here and I don’t know what’s happening and just surprise me with your greatness.” And, you know, five meals later, it was absolutely incredible.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, I have to do that, sort of chef’s special.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> The chef’s special is amazing. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And tell me one of the favorite things that you had, Adonal.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> They had a short ribs and it was tender, a little fried and hard on the outside. It was so exquisite. And you’re eating it and you just feel like, “You know what? “My mama could make this.” And it’s like the atmosphere in that place is almost like that nonchalant. It’s like, “Our food is good. We don’t have to have a pretty building, just eat!”\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yes! Yes!\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> [laughing] I love it!\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> That’s why I liked it. They’re like, “Yo. Our food is good. Hey, sit down over there. We’ll just figure it out.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> There’s a long line out the door. We’ve gotta check them out.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> [laughing] Exactly!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about your experience?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> My experience was great. I mean, when I went, it was probably like, 6:30-7, but it was packed. I mean, people literally waiting outside in lines. And so I think that just tells you about the culture that they have and about their food. [pan sizzling] My favorite dish was probably the fried rice. And it’s just because he was cooking in front of us, and it’s like a huge tower. And then they pour the egg around it and they start sauteing it, almost like you’re at a hibachi restaurant.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> That’s true. That’s amazing.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> We had the pork dumplings as well.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Ooh, yeah. The pork dumplings.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> They’re good! You know the sauce in the pork dumplings? I would take the sauce and I’d put it on the fried rice.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yo, you did it right!\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Come on now.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> You did it right. That’s a pro. That’s a pro.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s a tip. That’s a pro tip. An insider tip you will only get on \u003ci>Check, Please! Bay Area:\u003c/i>.”\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> That’s a pro right there. I didn’t even have to say nothing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You nailed that. Okay, talk a little bit about the dumplings. Are you a dumpling fan too?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I love dumplings. Anything where meat is wrapped in dough. [laughter] Meat pies, dumplings. Anything like that, for me, is great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Every culture has a type of dumplings. Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> And it’s so amazing, right? Because it’s moist and it’s like you kind of discover the mystery inside. I mean, I think that what makes the food so unique is that you can tell the care that it’s taken to prepare. And each of them is so amazing in its own way, you know?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Any y’all do the sesame chicken?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I should’ve. I should’ve.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> You really is thinking about the sesame chicken.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yo, I need, like, the sweet and savory together in one dish. The sesame chicken is — I — that was one of my favorites as well, because that’s what I also eat with the rice if I want to. If I’m feeling a little freaky, I want to mix the sesame chicken with the fried rice.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> [laughing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> “Festus Feasts Freaky.”\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> [laughing] Freaky.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I don’t know. It’s like “Festus Feasts After Dark.” I don’t know if we’re ready for that.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> That’s his freaky place. [laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I love that. So what about service?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> I was there at like 12:00, in the 12:00 session. I think what was interesting, there wasn’t a lot of people there, but the service is almost — I call it like laissez-faire. But it was, like, so awesome because they do pay attention, just not hover. So I was like, okay, I like that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah. Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> They’re there. But they just — they want you to enjoy the food. -Sbrocco: Yeah. -Jackson-Davis: I agree 100%. Another thing, just shout-out to — we call her Mama. So she was there and she’s just kind of going around. It’s like you’re in her home and she’s just serving everyone if you need something. And then — it was perfect.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> They’re definitely a staple in the community. I love them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Absolutely. Absolutely. Alright, if you would like to try House of Nanking, it’s located on Kearny Street in San Francisco, and the average multi-course tab per person without drinks is around $40. Trayce is a relative newcomer to the city, so it’s pretty fitting he chose a hip new bistro as his local escape. Boasting both bay and bridge views, it’s the perfect place to indulge in Parisian classics. Located in Pier 3 along San Francisco’s Embarcadero, it’s Bon Délire. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Patrick Thillard:\u003c/strong> “Bon délire” means a lot of things. You know, in France, when you go to restaurants, the vibe, the music, the smell. If the place is good, It’s called “bon délire.” [music playing]\u003c/p>\n\u003cp>\u003cstrong>Vernon Morales:\u003c/strong> As far as technique, we stick to the classics, but we try to just do it a little better than the normal. We have the farmers market a stone’s throw away. I go there every Saturday, every Tuesday, and we get fresh product. We have a special board, a chalkboard that is constantly changing, and we have some fun with that. The steak frites that we have at Bon Délire, we use two cuts. One is prime New York, and the other one is onglet, which is the hanger steak. We finish it with a little butter, thyme, and garlic. This actually helps us infuse the flavor of the thyme a little bit into the meat. It’s rich. It’s got a beautiful texture. The sauce is a classic French sauce — au poivre. We use three kinds of peppercorns and a little bit of brandy, a little cream, a lot of love.\u003c/p>\n\u003cp>\u003cstrong>Patrick Thillard:\u003c/strong> The sauce au poivre — the chef make it. It’s fabulous.\u003c/p>\n\u003cp>\u003cstrong>Vernon Morales:\u003c/strong> I’m sorry, what did you say again?\u003c/p>\n\u003cp>\u003cstrong>Patrick Thillard:\u003c/strong> It’s fabulous. Honestly, it’s fabulous. [music playing] It’s a brasserie. This was the most important for us to have the bar, central bar. The top of the bar, it’s zinc from France. When you sit at the bar, you can see everything. When you go to the good restaurant and you have a good night. It’s not just about the food experience. It’s everything.\u003c/p>\n\u003cp>\u003cstrong>Vernon Morales:\u003c/strong> The staff will get caught up in the energy. We’ll have a little bit of fun with the guests.\u003c/p>\n\u003cp>\u003cstrong>Patrick Thillard:\u003c/strong> When the customer leave, automatically they remember the place. All the time they think about, “Oh, this restaurant was bon délire.”\u003c/p>\n\u003cp>\u003cstrong>Vernon Morales:\u003c/strong> [chuckles]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Trayce, how did you find this place?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I’m a newcomer, and I’m kind of in that Gen Z, like, media. So I actually found it on TikTok.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> There you go.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> So…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You actually found it on “Festus Feasts.” [laughter]\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Exactly. But when I walked into the place and you see the circle bar, and they’re playing movies on the wall, and the deejay and the vinyls that they have, it was amazing to see, like, a modern twist on French cuisine. And, obviously, when you go French, you got to get the frites.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Steak frites. That’s kind of a benchmark dish. Like a lasagna in an Italian restaurant.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> How are the steak frites? And how did you get yours prepared?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Medium rare. I’m good like that. I need a little chewy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I need a little blood.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> A little blood. Just a little.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I like that.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> With the sauce that they put on it. But I also subbed the fries for the truffle fries.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay!\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Mmm!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, with champagne…\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Now we’re eating. I like it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Champagne. I’ll tell you, truffle fries and champagne. It’s about the best thing you can —\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yeah?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Put us onto something.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Salt and sparkly. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Tell me about your experience and what you had there.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Well, the movies on the wall was a huge plus. Walk in, it’s a kind of cool vibe. I also thought, “This is a really fancy restaurant. I wonder which of y’all picked this fancy restaurant. Is the food any good?”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Of course the young buck.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Listen, I was blown away. The first thing I had was the anchovies. I don’t know much about anchovies, but they recommended this. And the anchovy comes on this brioche, so it’s like this sweet and salty.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Love it.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yo, it started like that and I was like, yo, it’s about to be a roller-coaster ride now ’cause this is a great start.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about you, Adonal? What did you have?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> So I had the house salad, which was amazing. And I had a burger. But I was like, “Really?” You know, as a big man, the table, like, was, like, this size of just this.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [laughs]\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> So I find myself, like, you know… With my burger, like, trying to figure out.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Boxing out at the table? You know, like, how to do it, right, you know? So I finally went, like, in a corner seat, and I’m like, “You know what? I’m just gonna go in.” So I just grab it and, you know, went in and get it. No, it was amazing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And how was the burger?\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> The burger was so good. Juicy. The sauce they used. But I think, for me the bun was like really, really, really amazing. Just like perfectly — not too hard, but just hard enough.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s all about the bun.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Soft on the outside. I mean, it was really, really incredible.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I don’t know if you guys are like this, but I always watch — look at other people’s plates when I walk in. So I peeped the duck confit. Ooh. I was like, “I need that. I need all of that.” So the duck confit came, and it was incredible. Incredible. Crispy. But on the outside, so the skin is crispy. I love when the skin is crispy. On everything. Even on fish. Any kind of poultry. It’s great. Crispy on the outside. Lot of flavor. Juicy on the inside. And, wow, yeah, I was really happy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Any dessert? Or drinks?\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I didn’t do dessert or drinks, but I do want to say something. I want to go back there just so I can try — and I’m trying to bring myself to it, but the escargot.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh! Escargot. It’s delicious. It’s just a little snail.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Yeah, I’ve never — I know it’s just a little snail, but it’s just…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You know, when you add garlic and butter to anything — a piece of cardboard, a shoe leather — it tastes good.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> That is true.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, escargot. Don’t be afraid of those little snails.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re gonna love it.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I am a little afraid. I am a little afraid.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you liked the spot?\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> But I like that you will try things.\u003c/p>\n\u003cp>\u003cstrong>Trayce Jackson-Davis:\u003c/strong> I will.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> That, for me, is, I will always try anything once.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Dessert. I had the chocolate mousse.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mmm.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> I don’t know if it comes like this, but they did it special, I think. They had the madeleines that came out with the chocolate syrup and the vanilla — whatever it was. I was dipping it in every which sauce. Had the chocolate mousse in one hand, the madeleine in the other hand. They must have thought, “Man, where did this guy come from?” [laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> His hands were full! Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> It was very, very good. I was very happy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So a new discovery for everyone.\u003c/p>\n\u003cp>\u003cstrong>Festus Ezeli:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, If you would like to try Bon Délire, it’s located on Pier 3 in San Francisco’s Embarcadero. And the average multi-course tab per person without drinks is around $75. Well, now that we’ve got the scoop on the players’ favorite eats, it’s time to find out what the rest of the Dub Nation are snacking on. [music playing] Reporter Cecilia Phillips heads to Chase Center for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I am so excited to be here today at Chase Center. This is one of my favorite sporting events — a Warriors game. But before I even go there, there’s so much to do outside.\u003c/p>\n\u003cp>\u003cstrong>Donna Daniels:\u003c/strong> So right now we’re standing in Thrive City. It is a community gathering space, 365, morning, noon, and night. And anything you want to eat, we’ve got it. [music playing] Splash is our 30,000-square foot sports bar. There’s literally nothing like Splash in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Ugh! Aah! No! Mario, I’m so excited. These cocktails look amazing!\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Yeah, yeah, for sure. They’re all tasty. We have a little bit of everything for everybody here. If you want something spirit forward, that would be this guy right here — the Night, Night. It’s named Night, Night because, you know…\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Night, night.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Steph Curry, all day. Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs] [people cheering]\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> And then over here we have the Splash cocktail, a vodka base with some vanilla, passionfruit, some citrus, and then the cantaloupe with some chia seeds on top.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Looks like basketballs, I feel like.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Correct.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm! Gets you in the mood to splash.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Yeah, yeah. Pop-A-Shot’s right over there.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Now? Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> It’s on. Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Buzzer beater! Oh! Whoa! [laughs] [music playing] Alright, Chef T. We’re at Swish & Sugar at Chase Center. Club level.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> And I cannot tell you how excited I am to start with dessert. [music playing] So what is this concept?\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> The concept is, we realized that there weren’t a lot of desert offerings, so we said let’s have some fun here. And this is our creations. [music playing]\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> That brownie is really gooey.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs] Let me just wash it down with this root beer float really quickly. [music playing] All right. Have to get into the savory now. You like to have different vendors come in from the community, and Hot Dog Bills is an example of that with a big history.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Correct.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> The shape is super unique, and that’s kind of why they created it. So what is it? It’s a hot dog? It’s a hamburger? It’s a dog burger?\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> It’s a Burgerdog. Get it on the grill, be able to cook it quick and keep all that flavor and juice right there.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright, here we go.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> You got a burger there.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But it feels like I’m gonna be able to enjoy this for a much longer period of time.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs] That’s great.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Here we go.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> It would not be a Bay Area food experience unless there was some sort of healthy new options out there, right?\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Of course. We have a vegan nacho.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm! It’s gonna give you energy for the game, right?\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Oh, I think it’s gonna make you kind of sit back and say, “Mmm!”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs]\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> There we go.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm! There’s so much flavor here, I don’t miss the meat at all. Greenhouse at the house of the Warriors. I think it’s game time.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Yeah, I’m ready. You ready?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Let’s watch. Let’s do it.\u003c/p>\n\u003cp>\u003cstrong>Chef T:\u003c/strong> Let’s go.\u003c/p>\n\u003cp>\u003cstrong>Announcer:\u003c/strong> Oh, the lob to Trayce Jackson-Davis! What a sequence!\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> It’s all mine. [laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my fun and fabulous guests on this week’s show who all chose restaurants in San Francisco. Festus Ezeli, who savors the sesame chicken at House of Nanking. Adonal Foyle, lover of the veal alla Bologna at North Beach Restaurant. And Trayce Jackson-Davis, who basks in the bay views at Bon Délire. Join us next time when three more guests will recommend their favorite spots right here on \u003ci>Check, Please! Bay Area:\u003c/i>.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. And cheers to you all. You were fabulous.\u003c/p>\n\u003cp>\u003cstrong>Adonal Foyle:\u003c/strong> Salute.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Fabulous, fabulous, fabulous.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Should I try it?\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> You should definitely try Pop-A-Shot.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Are you any good?\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> I mean, once the Night, Night’s flowing.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [laughs]\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> How to use the backboard.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> If I don’t beat you, I will be so mad. I’m not even joking. I love this game. Looks like you’re normally, uh, playing bartender and not playing this game, huh? ‘Cause I’m crushing you.\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> Oh, yeah, totally.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh! Oh, wait. What’s the score?\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> I don’t know.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> You crushed me! No!\u003c/p>\n\u003cp>\u003cstrong>Mario Gutierrez:\u003c/strong> [laughs]\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Great job. [hands slap]\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23626/check-please-bay-area-reviews-north-beach-restaurant-house-of-nanking-bon-delire",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3845",
"checkplease_475",
"checkplease_3750",
"checkplease_3731",
"checkplease_9200",
"checkplease_3751",
"checkplease_3738",
"checkplease_10",
"checkplease_3729",
"checkplease_3739",
"checkplease_9209",
"checkplease_9427"
],
"tags": [
"checkplease_9175",
"checkplease_9157",
"checkplease_8602",
"checkplease_8865",
"checkplease_9162",
"checkplease_8566",
"checkplease_8518"
],
"featImg": "checkplease_23631",
"label": "checkplease_9339"
},
"checkplease_23583": {
"type": "posts",
"id": "checkplease_23583",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23583",
"score": null,
"sort": [
1758923416000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-celebrates-20-years-with-the-warriors-and-bay-area-storytellers",
"title": "Check, Please! Bay Area Celebrates 20 Years With the Warriors and Bay Area Storytellers",
"publishDate": 1758923416,
"format": "standard",
"headTitle": "Check, Please! Bay Area Celebrates 20 Years With the Warriors and Bay Area Storytellers | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> officially turns 20 this fall! The beloved KQED James Beard and Emmy Award-winning series continues its 20th season with a pair of celebrity episodes featuring guest spots by current and former Golden State Warriors and prominent Bay Area storytellers, as well as an anniversary episode that gives a behind-the-scenes look at the program with highlights from the show’s history.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">On October 30, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> welcomes former Golden State Warriors \u003c/span>\u003cb>Festus Ezeli\u003c/b>\u003cspan style=\"font-weight: 400;\"> and \u003c/span>\u003cb>Adonal Foyle\u003c/b>\u003cspan style=\"font-weight: 400;\">, along with current player \u003c/span>\u003cb>Trayce Jackson-Davis\u003c/b>\u003cspan style=\"font-weight: 400;\">. They’ll share some of their favorite spots where players and the team like to unwind and to celebrate. On November 6, the show will break from its traditional panel-style format with a documentary that looks back at 20 years. From casting to studio tapings to filming on location, the show’s producers spill the tea on what it takes to pull each episode together. Host \u003c/span>\u003cb>Leslie Sbrocco\u003c/b>\u003cspan style=\"font-weight: 400;\"> and former guests, including \u003c/span>\u003cb>Liam Mayclem\u003c/b>\u003cspan style=\"font-weight: 400;\">, \u003c/span>\u003cb>Lyrics Born\u003c/b>\u003cspan style=\"font-weight: 400;\"> and \u003c/span>\u003cb>Sister Roma\u003c/b>\u003cspan style=\"font-weight: 400;\">, share thoughts on the show’s most memorable moments, both controversial and hilarious. And on November 13, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> will gather three very different Bay Area storytellers at the dinner table — \u003c/span>\u003cb>Adam Savage\u003c/b>\u003cspan style=\"font-weight: 400;\">, former \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Mythbusters\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> host and current editor-in-chief of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Adam Savage’s Tested\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> on YouTube; \u003c/span>\u003cb>Ruby Ibarra\u003c/b>\u003cspan style=\"font-weight: 400;\">, local rapper, producer and recent NPR Tiny Desk contest winner; and \u003c/span>\u003cb>Glynn Washington\u003c/b>\u003cspan style=\"font-weight: 400;\">, co-creator and host of the radio and podcast series Snap Judgment, and its spinoff podcast series, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Spooked\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">KQED launched \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> on November 3, 2005 with a simple premise: to welcome local diners — not professional food critics — to share about their favorite restaurants. Each episode Leslie Sbrocco joins three Bay Area residents who recommend their “can’t miss” dining destinations. After anonymously visiting each other’s restaurant recommendations, the guests come on the show to champion, celebrate and critique their experiences with humor, enthusiasm and sincerity. Over the course of two decades, Check, Please! has introduced viewers to more than 800 restaurants across more than 300 episodes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This fall, we’re leaving it all on the court: from cheesy Salvadoran pupusas at a beloved neighborhood spot, to pizza crafted by a three-time World Pizza Champion, to a look back over the two decades of KQED’s iconic show. Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on October 30\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://youtu.be/_3LSzLo5yF4\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">October 30 – Golden State Warriors Special Episode featuring Festus Ezeli, Adonal Foyle, Trayce Jackson-Davis\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cb>North Beach Restaurant\u003c/b>\u003cspan style=\"font-weight: 400;\">, a historic Italian restaurant with vintage elegance, features housemade pastas and other standouts including hearty, creamy lasagna bolognese and classic chicken al mattone.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cb>House of Nanking\u003c/b>\u003cspan style=\"font-weight: 400;\"> in Chinatown, a beloved institution since the 1980s, dishes out Chinese-American favorites including the house sizzling fried rice and Nanking’s sesame chicken, both longtime fan favorites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cb>Bon Délire\u003c/b>\u003cspan style=\"font-weight: 400;\"> on the Embarcadero delivers French bistro fare with a modern twist, from buttery steak frites to their rich and tender duck confit, a tribute to owner Kais Boudizi’s Parisian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In Cecilia Tries It, reporter Cecilia Phillips heads to the \u003c/span>\u003cb>Chase Center\u003c/b>\u003cspan style=\"font-weight: 400;\"> where she digs into what Dub Nation is eating and soaks up the vibrant community energy.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">November 6 – 20th Anniversary Special\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a first-of-its-kind episode, \u003c/span>\u003cem>\u003cb>Check, Please! Bay Area\u003c/b>\u003c/em>\u003cspan style=\"font-weight: 400;\"> celebrates twenty years on air with a look back at the moments that made it a local food institution. In this special documentary we’ll hear from dozens of former guests and restaurateurs, host Leslie Sbrocco and the \u003cem>Check, Please!\u003c/em> producers as they spill the tea on everything from fiery debates to the program’s decades-long evolution.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">November 13 – Bay Area Storytellers\u003c/span> \u003cspan style=\"font-weight: 400;\"> featuring Adam Savage, Ruby Ibarra, Glynn Washington\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">At \u003c/span>\u003cb>Panchita’s Pupusería & Restaurant\u003c/b>\u003cspan style=\"font-weight: 400;\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400;\">‘s Mission District, the beloved Salvadoran pupusa with curtido and salsa takes center stage in a late-night neighborhood staple since 1989.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that \u003c/span>\u003cb>The Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400;\"> is located at the heart of the Pilipinas Cultural District in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400;\">’s South of Market neighborhood.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">A carefully crafted prix fixe menu maps out Italian-American flavors at \u003c/span>\u003cb>MAMA Oakland\u003c/b>\u003cspan style=\"font-weight: 400;\">, where pork-and-beef meatballs, housemade sugo, and chocolate budino, are highlights for both savory and sweet lovers.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">November 20\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cb>DACHA\u003c/b>\u003cspan style=\"font-weight: 400;\">, in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400;\">’s Lower Nob Hill, pairs comforting Eastern European dishes with California flair like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program, in a sleek, modern setting.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In downtown \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400;\">, \u003c/span>\u003cb>Pizzeria da Lau\u003c/b>\u003cstrong>r\u003c/strong>\u003cspan style=\"font-weight: 400;\">\u003cstrong>a\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style — by Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">In \u003cb>Petaluma\u003c/b>, \u003cb>Brigitte Bistro\u003c/b> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories — think soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\u003c/li>\n\u003c/ul>\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",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1790118961,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 10,
"wordCount": 894
},
"headData": {
"title": "Check, Please! Bay Area Celebrates 20 Years With the Warriors and Bay Area Storytellers | KQED",
"description": "Check, Please! Bay Area celebrates 20 years with new episodes this fall, featuring special guests, milestone moments and more foodie faves.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Check, Please! Bay Area celebrates 20 years with new episodes this fall, featuring special guests, milestone moments and more foodie faves.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area Celebrates 20 Years With the Warriors and Bay Area Storytellers",
"datePublished": "2025-09-26T14:50:16-07:00",
"dateModified": "2026-09-22T16:16:01-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 9200,
"slug": "food",
"name": "food"
},
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23583/check-please-bay-area-celebrates-20-years-with-the-warriors-and-bay-area-storytellers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> officially turns 20 this fall! The beloved KQED James Beard and Emmy Award-winning series continues its 20th season with a pair of celebrity episodes featuring guest spots by current and former Golden State Warriors and prominent Bay Area storytellers, as well as an anniversary episode that gives a behind-the-scenes look at the program with highlights from the show’s history.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">On October 30, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> welcomes former Golden State Warriors \u003c/span>\u003cb>Festus Ezeli\u003c/b>\u003cspan style=\"font-weight: 400;\"> and \u003c/span>\u003cb>Adonal Foyle\u003c/b>\u003cspan style=\"font-weight: 400;\">, along with current player \u003c/span>\u003cb>Trayce Jackson-Davis\u003c/b>\u003cspan style=\"font-weight: 400;\">. They’ll share some of their favorite spots where players and the team like to unwind and to celebrate. On November 6, the show will break from its traditional panel-style format with a documentary that looks back at 20 years. From casting to studio tapings to filming on location, the show’s producers spill the tea on what it takes to pull each episode together. Host \u003c/span>\u003cb>Leslie Sbrocco\u003c/b>\u003cspan style=\"font-weight: 400;\"> and former guests, including \u003c/span>\u003cb>Liam Mayclem\u003c/b>\u003cspan style=\"font-weight: 400;\">, \u003c/span>\u003cb>Lyrics Born\u003c/b>\u003cspan style=\"font-weight: 400;\"> and \u003c/span>\u003cb>Sister Roma\u003c/b>\u003cspan style=\"font-weight: 400;\">, share thoughts on the show’s most memorable moments, both controversial and hilarious. And on November 13, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> will gather three very different Bay Area storytellers at the dinner table — \u003c/span>\u003cb>Adam Savage\u003c/b>\u003cspan style=\"font-weight: 400;\">, former \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Mythbusters\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> host and current editor-in-chief of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Adam Savage’s Tested\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> on YouTube; \u003c/span>\u003cb>Ruby Ibarra\u003c/b>\u003cspan style=\"font-weight: 400;\">, local rapper, producer and recent NPR Tiny Desk contest winner; and \u003c/span>\u003cb>Glynn Washington\u003c/b>\u003cspan style=\"font-weight: 400;\">, co-creator and host of the radio and podcast series Snap Judgment, and its spinoff podcast series, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Spooked\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">KQED launched \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> on November 3, 2005 with a simple premise: to welcome local diners — not professional food critics — to share about their favorite restaurants. Each episode Leslie Sbrocco joins three Bay Area residents who recommend their “can’t miss” dining destinations. After anonymously visiting each other’s restaurant recommendations, the guests come on the show to champion, celebrate and critique their experiences with humor, enthusiasm and sincerity. Over the course of two decades, Check, Please! has introduced viewers to more than 800 restaurants across more than 300 episodes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This fall, we’re leaving it all on the court: from cheesy Salvadoran pupusas at a beloved neighborhood spot, to pizza crafted by a three-time World Pizza Champion, to a look back over the two decades of KQED’s iconic show. Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on October 30\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/_3LSzLo5yF4'\n title='//www.youtube.com/embed/_3LSzLo5yF4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">October 30 – Golden State Warriors Special Episode featuring Festus Ezeli, Adonal Foyle, Trayce Jackson-Davis\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cb>North Beach Restaurant\u003c/b>\u003cspan style=\"font-weight: 400;\">, a historic Italian restaurant with vintage elegance, features housemade pastas and other standouts including hearty, creamy lasagna bolognese and classic chicken al mattone.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cb>House of Nanking\u003c/b>\u003cspan style=\"font-weight: 400;\"> in Chinatown, a beloved institution since the 1980s, dishes out Chinese-American favorites including the house sizzling fried rice and Nanking’s sesame chicken, both longtime fan favorites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cb>Bon Délire\u003c/b>\u003cspan style=\"font-weight: 400;\"> on the Embarcadero delivers French bistro fare with a modern twist, from buttery steak frites to their rich and tender duck confit, a tribute to owner Kais Boudizi’s Parisian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In Cecilia Tries It, reporter Cecilia Phillips heads to the \u003c/span>\u003cb>Chase Center\u003c/b>\u003cspan style=\"font-weight: 400;\"> where she digs into what Dub Nation is eating and soaks up the vibrant community energy.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">November 6 – 20th Anniversary Special\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a first-of-its-kind episode, \u003c/span>\u003cem>\u003cb>Check, Please! Bay Area\u003c/b>\u003c/em>\u003cspan style=\"font-weight: 400;\"> celebrates twenty years on air with a look back at the moments that made it a local food institution. In this special documentary we’ll hear from dozens of former guests and restaurateurs, host Leslie Sbrocco and the \u003cem>Check, Please!\u003c/em> producers as they spill the tea on everything from fiery debates to the program’s decades-long evolution.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">November 13 – Bay Area Storytellers\u003c/span> \u003cspan style=\"font-weight: 400;\"> featuring Adam Savage, Ruby Ibarra, Glynn Washington\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">At \u003c/span>\u003cb>Panchita’s Pupusería & Restaurant\u003c/b>\u003cspan style=\"font-weight: 400;\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400;\">‘s Mission District, the beloved Salvadoran pupusa with curtido and salsa takes center stage in a late-night neighborhood staple since 1989.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Known for fun but familiar twists like their halo-halo milk tea and lechon sisig carbonara mac, it’s no surprise that \u003c/span>\u003cb>The Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400;\"> is located at the heart of the Pilipinas Cultural District in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400;\">’s South of Market neighborhood.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">A carefully crafted prix fixe menu maps out Italian-American flavors at \u003c/span>\u003cb>MAMA Oakland\u003c/b>\u003cspan style=\"font-weight: 400;\">, where pork-and-beef meatballs, housemade sugo, and chocolate budino, are highlights for both savory and sweet lovers.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">November 20\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cb>DACHA\u003c/b>\u003cspan style=\"font-weight: 400;\">, in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400;\">’s Lower Nob Hill, pairs comforting Eastern European dishes with California flair like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program, in a sleek, modern setting.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In downtown \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400;\">, \u003c/span>\u003cb>Pizzeria da Lau\u003c/b>\u003cstrong>r\u003c/strong>\u003cspan style=\"font-weight: 400;\">\u003cstrong>a\u003c/strong> serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style — by Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">In \u003cb>Petaluma\u003c/b>, \u003cb>Brigitte Bistro\u003c/b> channels the flavors of Southern France through Chef Nick Ronan’s childhood memories — think soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.\u003c/li>\n\u003c/ul>\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\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23583/check-please-bay-area-celebrates-20-years-with-the-warriors-and-bay-area-storytellers",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3845",
"checkplease_3763",
"checkplease_475",
"checkplease_3730",
"checkplease_3740",
"checkplease_9210",
"checkplease_3731",
"checkplease_93",
"checkplease_9200",
"checkplease_3761",
"checkplease_3751",
"checkplease_3742",
"checkplease_9212",
"checkplease_3764",
"checkplease_7994",
"checkplease_443",
"checkplease_3738",
"checkplease_10",
"checkplease_3856",
"checkplease_9437",
"checkplease_3729",
"checkplease_3739",
"checkplease_9209",
"checkplease_9427"
],
"tags": [
"checkplease_8508",
"checkplease_9157",
"checkplease_8565",
"checkplease_8865",
"checkplease_8566",
"checkplease_8509",
"checkplease_8640",
"checkplease_8564",
"checkplease_9257",
"checkplease_9438",
"checkplease_8518"
],
"featImg": "checkplease_23585",
"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>\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>Brisket, it’s — it’s God’s gift to us all. [Laughs]\u003c/p>\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1790119091,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 217,
"wordCount": 5533
},
"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": "2026-09-22T16:18:11-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 9200,
"slug": "food",
"name": "food"
},
"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>\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>Brisket, it’s — it’s God’s gift to us all. [Laughs]\u003c/p>\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_9200",
"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\" 0=\"allowfullscreen\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\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>\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",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1790119127,
"stats": {
"hasAudio": false,
"hasVideo": true,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 10,
"wordCount": 589
},
"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": "2026-09-22T16:18:47-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 9200,
"slug": "food",
"name": "food"
},
"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\" 0=\"allowfullscreen\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\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>\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\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_3730",
"checkplease_3740",
"checkplease_9210",
"checkplease_3731",
"checkplease_9200",
"checkplease_3751",
"checkplease_3847",
"checkplease_3871",
"checkplease_3753",
"checkplease_9309",
"checkplease_9308",
"checkplease_3741",
"checkplease_443",
"checkplease_3738",
"checkplease_10",
"checkplease_3729",
"checkplease_3739",
"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_23463": {
"type": "posts",
"id": "checkplease_23463",
"meta": {
"index": "posts_1716263798",
"site": "checkplease",
"id": "23463",
"score": null,
"sort": [
1745547944000
]
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviews-got-plate-lunch-via-del-corso-curry-leaves-bistro",
"title": "Check, Please! Bay Area reviews: Got Plate Lunch, Via del Corso, Curry Leaves Bistro",
"publishDate": 1745547944,
"format": "video",
"headTitle": "Check, Please! Bay Area reviews: Got Plate Lunch, Via del Corso, Curry Leaves Bistro | KQED",
"labelTerm": {
"term": 9339,
"site": "checkplease"
},
"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 3, airs Thursday, April 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>Just steps from Benicia’s waterfront, \u003cstrong>Got Plate Lunch\u003c/strong> brings a taste of Hawaii to the North Bay, serving up island-style comfort food with an extra helping of aloha. Diners dig into da “Mixed Plate”, featuring a little bit of everything, along with crispy kalua pork tots and the rich, savory ultimate loco moco, complete with beef patties, grilled Spam, and fried eggs. Nestled in the heart of North Berkeley, \u003cstrong>Via del Corso\u003c/strong> brings the flavors of central Italy to the Bay Area, with handmade pastas, slow-braised meats, and a menu inspired by the country’s diverse culinary regions. The ravioli alla coda di bue, stuffed with slow-braised oxtail, and the garlicky tagliolini alle vongole are standouts, while the creme caramel di zucca — a pumpkin custard with cranberry compote — makes for a perfect sweet finish. Rounding out the episode, \u003cstrong>Curry Leaves Bistro\u003c/strong> in Pleasanton takes guests on a journey through the vibrant street food of Penang, Malaysia. The bold, smoky char kway teow, wok-fried with prawns and bursting with wok hei — the inimitable flavor imparted by the wok — is a must-try, as is the crispy roti canai served with fragrant chicken curry. To cap off the episode, reporter Cecilia Phillips immerses herself in the high-energy world of \u003cstrong>Bhangra and Beats\u003c/strong>, a San Francisco festival that brings together pulsating Punjabi rhythms, electrifying dance performances, and a vibrant night bazaar.\u003c/p>\n\u003cfigure id=\"attachment_23469\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23469 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dashini Jeyathurai, Erin Hurd and Rashawn Moore from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.gotplatelunchca.com/\">\u003cstrong>Got Plate Lunch\u003c/strong> (Benicia)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.viadelcorso.net/\">\u003cstrong>Via del Corso\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.curryleavesbistro.com/\">\u003cstrong>Curry Leaves Bistro \u003c/strong>(Pleasanton)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.bhangraandbeats.com/\">\u003cstrong>Bhangra and Beats\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-23465\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003c/p>\n\u003cp>\u003ca href=\"https://presquilewine.com/wines/aligote/\">\u003cspan style=\"color: #008000;\">\u003cstrong>Presqu’ile 2023 Aligoté\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Santa Maria Valley, California $36\u003c/em>\u003cbr />\nFor those who are into finding wine discoveries, this is one to put on your list. The family-owned winery is in the beautiful Santa Maria Valley of Santa Barbara County. Hailing from the Presqu’ile Vineyard, which is situated among the top vineyards of California (think Sanford and Benedict and Bien Nacido), their debut Aligoté is a complex yet approachable white. The grape is known in France’s Burgundy region but less well known across the world. To taste such a unique variety in California is a treat. Alluring fresh lime aromas followed by tart lemon cream flavors, the dry, crisp white lingers on the palate. Don’t miss the eye-catching, artist-designed label that pays homage to the family’s Mississippi Gulf Coast roots.\u003c/p>\n\u003cp>\u003ca href=\"https://domaineedem.com/\">\u003cspan style=\"color: #008000;\">\u003cstrong>Domaine EdeM 2024 “N.0 (ROSÆ)” Dealcoholized Sparkling Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>La Mancha, Spain $27\u003c/em>\u003cbr />\nOne of the hottest trends in wine is offerings with no alcohol. This new entry into the market is a quality-driven yet quaffable creation. It honors Elena Maza, the wife of Nicolás Catena, head of Argentina’s most famous wine family. Elena requested that her daughter, Laura Catena, and the Catena Institute of Wine craft “something lighter than traditional wine yet enjoyable as an aperitif before dinner.” This ethereal sipper is made with Airén grape juice from Toledo, Spain, using a specialized process that removes alcohol at low temperatures. Rose petals are then infused before bottling to capture a floral, citrus tanginess that makes your mouth water. A perfect aperitif and a refreshing drink on warm summer days for picnics and poolside.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"139\" data-end=\"158\">Leslie Sbrocco:\u003c/strong> Hawaiian comfort food in Benicia…\u003c/p>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"139\" data-end=\"158\">Erin Hurd:\u003c/strong> The soy sauce, the umami, the sweetness.\u003c/p>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco: \u003c/strong>Trattoria classics in Berkeley… Everything is better with butter.\u003c/p>\n\u003cp class=\"\" data-start=\"305\" data-end=\"351\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> This type of butter? Yes. Yeah!\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco:\u003c/strong> And Malaysian curries in Pleasanton.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"786\" data-end=\"809\">Dashini Jeyathurai: \u003c/strong>It’s like the Malaysian embassy of the Bay Area.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco: \u003c/strong>Just ahead on \u003cem data-start=\"473\" data-end=\"499\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"501\" data-end=\"609\">\u003cstrong data-start=\"501\" data-end=\"520\">Aurum Kathuria:\u003c/strong> You can tell when someone likes it based on how much of a sip they take. That was a sip!\u003c/p>\n\u003cp class=\"\" data-start=\"611\" data-end=\"639\">\u003cstrong data-start=\"611\" data-end=\"625\">Erin Hurd:\u003c/strong> It’s so good!\u003c/p>\n\u003cp class=\"\" data-start=\"641\" data-end=\"1137\">\u003cstrong data-start=\"641\" data-end=\"660\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"696\" data-end=\"722\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. 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=\"959\" data-end=\"975\">Check, Please!\u003c/em> table today, are Senior Director \u003cstrong data-start=\"1009\" data-end=\"1031\">Dashini Jeyathurai\u003c/strong>, healthcare administrator \u003cstrong data-start=\"1058\" data-end=\"1075\">Rashawn Moore\u003c/strong>, and facilities coordinator \u003cstrong data-start=\"1104\" data-end=\"1117\">Erin Hurd\u003c/strong>. Welcome, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"1139\" data-end=\"1158\">\u003cstrong data-start=\"1139\" data-end=\"1147\">All:\u003c/strong> Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1160\" data-end=\"1194\">\u003cstrong data-start=\"1160\" data-end=\"1179\">Leslie Sbrocco:\u003c/strong> Are you ready?\u003c/p>\n\u003cp class=\"\" data-start=\"1196\" data-end=\"1249\">\u003cstrong data-start=\"1196\" data-end=\"1207\">Guests:\u003c/strong> We’re ready. We’re so excited to dive in.\u003c/p>\n\u003cp class=\"\" data-start=\"1251\" data-end=\"1582\">\u003cstrong data-start=\"1251\" data-end=\"1270\">Leslie Sbrocco:\u003c/strong> Let’s do it. Alright, it’s time to say aloha to Erin’s favorite lunchtime hangout. Offering island classics like fresh poke, spam musubi, and loco moco just steps from the beach, it’s the perfect place to satisfy her Hawaiian comfort food cravings. Located along the waterfront in Benicia, it’s Got Plate Lunch.\u003c/p>\n\u003cp class=\"\" data-start=\"1584\" data-end=\"1599\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1601\" data-end=\"1635\">\u003cstrong data-start=\"1601\" data-end=\"1612\">Server:\u003c/strong> I have your loco moco!\u003c/p>\n\u003cp class=\"\" data-start=\"1637\" data-end=\"1662\">\u003cstrong data-start=\"1637\" data-end=\"1651\">Erin Hurd:\u003c/strong> Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1664\" data-end=\"1859\">\u003cstrong data-start=\"1664\" data-end=\"1681\">Myk Bigornia:\u003c/strong> The aloha spirit in Hawaii is probably like no other place in the world. How are you guys doing? You brought the whole baseball team! We try to represent more of an island vibe.\u003c/p>\n\u003cp class=\"\" data-start=\"1861\" data-end=\"1890\">\u003cstrong data-start=\"1861\" data-end=\"1874\">Customer:\u003c/strong> Happy birthday!\u003c/p>\n\u003cp class=\"\" data-start=\"1892\" data-end=\"1918\">\u003cstrong data-start=\"1892\" data-end=\"1902\">Group:\u003c/strong> Happy birthday!\u003c/p>\n\u003cp class=\"\" data-start=\"1920\" data-end=\"2311\">\u003cstrong data-start=\"1920\" data-end=\"1937\">Myk Bigornia:\u003c/strong> Slower paced, more relaxed. Got Plate Lunch is a restaurant that brings back the flavors of Hawaii that my wife and I grew up with. Plate lunch is a multicultural food. Japanese, Chinese, Filipino… It’s derived from the days of the plantation workers, all different ethnicities, eating lunch together, and they didn’t know how to communicate. But through lunch, they did.\u003c/p>\n\u003cp class=\"\" data-start=\"2313\" data-end=\"2415\">\u003cstrong data-start=\"2313\" data-end=\"2323\">Jamie Bigornia:\u003c/strong> Plate lunch is two scoops of rice, meat entree, and mac salad. Everything we make is fresh.\u003c/p>\n\u003cp class=\"\" data-start=\"2417\" data-end=\"2535\">\u003cstrong data-start=\"2417\" data-end=\"2434\">Myk Bigornia:\u003c/strong> Fresh ahi poke… Bath time, kimchi. Our Kalua pork and cabbage is smoked, slow cooked for 24 hours.\u003c/p>\n\u003cp class=\"\" data-start=\"2537\" data-end=\"2571\">\u003cstrong data-start=\"2537\" data-end=\"2550\">Customer:\u003c/strong> This is my favorite.\u003c/p>\n\u003cp class=\"\" data-start=\"2573\" data-end=\"2673\">\u003cstrong data-start=\"2573\" data-end=\"2583\">Jamie Bigornia:\u003c/strong> So, it’s flavorful, moist, and what we say in Hawaii… That means, like, it literally…\u003c/p>\n\u003cp class=\"\" data-start=\"2675\" data-end=\"2711\">\u003cstrong data-start=\"2675\" data-end=\"2689\">Customers:\u003c/strong> Delicious. Delicious!\u003c/p>\n\u003cp class=\"\" data-start=\"2713\" data-end=\"3018\">\u003cstrong data-start=\"2713\" data-end=\"2730\">Myk Bigornia:\u003c/strong> I love to eat the loco moco. I eat it five or six times a week. Ground beef patties seared on the flat top placed on top of rice with two over-easy eggs, and then smothered in our own proprietary brown gravy. It’s fabulous. [Chuckles] It’s fabulous. I’m getting hungry thinking about it.\u003c/p>\n\u003cp class=\"\" data-start=\"3020\" data-end=\"3035\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3037\" data-end=\"3185\">\u003cstrong data-start=\"3037\" data-end=\"3054\">Myk Bigornia:\u003c/strong> In Benicia, I think there’s three or four restaurants with a true water view, and everybody tells us that we’ve got the best view.\u003c/p>\n\u003cp class=\"\" data-start=\"3187\" data-end=\"3292\">\u003cstrong data-start=\"3187\" data-end=\"3197\">Jamie Bigornia:\u003c/strong> We get to see the sunset every night, so be comfortable and enjoy the view and enjoy the food.\u003c/p>\n\u003cp class=\"\" data-start=\"3294\" data-end=\"3405\">\u003cstrong data-start=\"3294\" data-end=\"3313\">Leslie Sbrocco:\u003c/strong> Alright, Erin. Got Plate Lunch started out as a food truck. Is that how you first found it?\u003c/p>\n\u003cp class=\"\" data-start=\"3407\" data-end=\"3984\">\u003cstrong data-start=\"3407\" data-end=\"3421\">Erin Hurd:\u003c/strong> Actually, no. I actually found them at their brick and mortar store. I was just craving some really good Hawaiian food that wasn’t a chain restaurant, and had those comfort foods that I look for. My favorite dish is absolutely, hands down, the ultimate loco moco that they have because it is so simple, yet so delicious. Two scoops of rice and two hamburger patties on the ultimate, actually, and two pieces of spam, and then two runny eggs, and then you top that with some brown gravy and a side of mac salad. And it is just all the calories, but all delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"3986\" data-end=\"4033\">\u003cstrong data-start=\"3986\" data-end=\"4005\">Leslie Sbrocco:\u003c/strong> And a carb lover’s delight.\u003c/p>\n\u003cp class=\"\" data-start=\"4035\" data-end=\"4061\">\u003cstrong data-start=\"4035\" data-end=\"4049\">Erin Hurd:\u003c/strong> Absolutely!\u003c/p>\n\u003cp class=\"\" data-start=\"4063\" data-end=\"4104\">\u003cstrong data-start=\"4063\" data-end=\"4082\">Leslie Sbrocco:\u003c/strong> Carb lover’s delight.\u003c/p>\n\u003cp class=\"\" data-start=\"60\" data-end=\"784\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> I’ll usually start with a salad. I was going to be basic with, like, a regular garden one, but I’m like, no, let’s not be basic. What I had was the grilled pineapple salad and three different types of leaves, green leaves, and then they just grill the pineapple and then they make, like, a garlic pineapple vinaigrette. I even asked them, I was like, “What do y’all put in here?” And they were like, “We can’t tell you!” And then, I’m tasting it, I’m like, “I know exactly what that is.” So, I’m going to try to make it at home. I haven’t yet, but it was so good. I love the smokiness from the grilled pineapple. I’ve never had that on a salad before and it was amazing. And then, I had the loaded tater tots.\u003c/p>\n\u003cp class=\"\" data-start=\"786\" data-end=\"831\">\u003cstrong data-start=\"786\" data-end=\"809\">Dashini Jeyathurai:\u003c/strong> Ooh, I got that, too!\u003c/p>\n\u003cp class=\"\" data-start=\"833\" data-end=\"984\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> So good, with the smokiness from the meat, and it had, like, honey mustard sauce, but then it had a lot of tang and really upped it.\u003c/p>\n\u003cp class=\"\" data-start=\"986\" data-end=\"1073\">\u003cstrong data-start=\"986\" data-end=\"1009\">Dashini Jeyathurai:\u003c/strong> I loved how crispy those were. I like the salad idea next time.\u003c/p>\n\u003cp class=\"\" data-start=\"1075\" data-end=\"1124\">\u003cstrong data-start=\"1075\" data-end=\"1089\">Erin Hurd:\u003c/strong> You go straight for the loco moco.\u003c/p>\n\u003cp class=\"\" data-start=\"1126\" data-end=\"1277\">\u003cstrong data-start=\"1126\" data-end=\"1149\">Dashini Jeyathurai:\u003c/strong> Oh, I absolutely do. I mean, I do have, there’s the spam muwasabi, and so, that has a actual wasabi aioli that they put on top.\u003c/p>\n\u003cp class=\"\" data-start=\"1279\" data-end=\"1337\">\u003cstrong data-start=\"1279\" data-end=\"1298\">Leslie Sbrocco:\u003c/strong> That’s a little creative twist, right?\u003c/p>\n\u003cp class=\"\" data-start=\"1339\" data-end=\"1444\">\u003cstrong data-start=\"1339\" data-end=\"1353\">Erin Hurd:\u003c/strong> Yeah, it has that little bit of kick, but not too much, from the wasabi. And it’s amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"1446\" data-end=\"1803\">\u003cstrong data-start=\"1446\" data-end=\"1469\">Rashawn Moore: \u003c/strong> I got the Portuguese sausage musubi. It was so good, not like normal musubi. It comes with the rice on the top and the bottom, has a little bit of a sweet teriyaki sauce in the middle, and then, it’s wrapped in seaweed. The Portuguese sausage has a little bit of a smokiness and the sweetness, and it’s just really, really delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"1805\" data-end=\"2129\">\u003cstrong data-start=\"1805\" data-end=\"1819\">Erin Hurd:\u003c/strong> I also had Da Mixed Plate, which has Portuguese sausage, there’s spam, and then there’s also some teriyaki chicken, and it’s just perfectly grilled, loaded with the soy sauce, the umami, the sweetness. And that chicken just has the perfect amount of char on it to where it gives it flavor, but not bitterness.\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2411\">\u003cstrong data-start=\"1446\" data-end=\"1469\">Dashini Jeyathurai:\u003c/strong> I also had an udon noodle dish which came with vegetables. We had cabbage, peppers… This one was a little more on the sweet side for me. I would love something a little bit more savory, but we took it home, added some hot sauce to it, and got it to my flavor.\u003c/p>\n\u003cp class=\"\" data-start=\"2413\" data-end=\"2446\">\u003cstrong data-start=\"2413\" data-end=\"2432\">Leslie Sbrocco:\u003c/strong> Unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"2448\" data-end=\"2705\">\u003cstrong data-start=\"2448\" data-end=\"2462\">Erin Hurd:\u003c/strong> I do get the saimin, which is very Hawaiian, traditional. It is just like this big bowl of these egg noodle saimin, and it has slices of spam. It just has all of this umami and flavor. It’s just so delicious, it takes me right back to Hawaii.\u003c/p>\n\u003cp class=\"\" data-start=\"2707\" data-end=\"2794\">\u003cstrong data-start=\"2707\" data-end=\"2726\">Leslie Sbrocco:\u003c/strong> And they do have sort of Hawaiian drinks, and Hawaiian, you know…\u003c/p>\n\u003cp class=\"\" data-start=\"2796\" data-end=\"2819\">\u003cstrong data-start=\"2796\" data-end=\"2814\">Rashawn Moore:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"2821\" data-end=\"2909\">\u003cstrong data-start=\"2821\" data-end=\"2835\">Erin Hurd:\u003c/strong> Yeah. The last time that I went, they had something called the sun mosas.\u003c/p>\n\u003cp class=\"\" data-start=\"2911\" data-end=\"2935\">\u003cstrong data-start=\"2911\" data-end=\"2930\">Leslie Sbrocco:\u003c/strong> Ooh!\u003c/p>\n\u003cp class=\"\" data-start=\"2937\" data-end=\"3032\">\u003cstrong data-start=\"2937\" data-end=\"2951\">Erin Hurd:\u003c/strong> So, they had a flight of mimosas that were mixed with different flavors of wine.\u003c/p>\n\u003cp class=\"\" data-start=\"3034\" data-end=\"3096\">\u003cstrong data-start=\"3034\" data-end=\"3053\">Leslie Sbrocco:\u003c/strong> That’ll really put you in the island mood.\u003c/p>\n\u003cp class=\"\" data-start=\"3098\" data-end=\"3133\">\u003cstrong data-start=\"3098\" data-end=\"3112\">Erin Hurd:\u003c/strong> Oh, yes. Absolutely!\u003c/p>\n\u003cp class=\"\" data-start=\"3135\" data-end=\"3527\">\u003cstrong data-start=\"3135\" data-end=\"3158\">Dashini Jeyathurai:\u003c/strong> I got one of the ube mochi desserts, which was really delicious. I brought my 7-year-old with me, and so there had to be a dessert ordered at the end of the meal. One of the things that I noticed about this place was that it reminded me so much of, like, restaurants that I’d gone to in Hawaii. It’s a really great, like, chill island vibe restaurant, which was great.\u003c/p>\n\u003cp class=\"\" data-start=\"3529\" data-end=\"3749\">\u003cstrong data-start=\"3529\" data-end=\"3547\">Rashawn Moore:\u003c/strong> I went there right when it opened, and within the next 20 minutes, it was packed. And a place that’s so far away and by itself, you wouldn’t expect it to be super, super packed, but they was coming in.\u003c/p>\n\u003cp class=\"\" data-start=\"3751\" data-end=\"3928\">\u003cstrong data-start=\"3751\" data-end=\"3770\">Leslie Sbrocco:\u003c/strong> Alright! If you would like to go to Got Plate Lunch, it’s located on West 9th Street in Benicia, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp class=\"\" data-start=\"78\" data-end=\"387\">\u003cstrong data-start=\"78\" data-end=\"97\">Leslie Sbrocco:\u003c/strong> Rashawn’s a culinary school grad who dreams of having his own restaurant one day. In the meantime, he’s happy to perch right up at the counter at his neighborhood trattoria, watching the chefs prepare all the classic Italian fare his heart desires. Located in Berkeley, it’s Via del Corso.\u003c/p>\n\u003cp class=\"\" data-start=\"389\" data-end=\"755\">\u003cstrong data-start=\"389\" data-end=\"409\">Massimo Orlando:\u003c/strong> Via del Corso is a neighborhood restaurant. Come in, relax, and just have a great time. Via del Corso is a boulevard in Rome. A lot of the regions of Italy have their names on the streets that come into that boulevard. It’s a landmark in Rome. When we opened the restaurant, we thought we didn’t want to just cook one region, but all over Italy.\u003c/p>\n\u003cp class=\"\" data-start=\"757\" data-end=\"915\">\u003cstrong data-start=\"757\" data-end=\"776\">Peter Chastain:\u003c/strong> We’ve been working together for about 22 years. He’s from Emilia-Romagna. My grandfather was from Tuscany. So, we argue about seasoning…\u003c/p>\n\u003cp class=\"\" data-start=\"917\" data-end=\"1156\">\u003cstrong data-start=\"917\" data-end=\"937\">Massimo Orlando:\u003c/strong> My dad’s from Sicily. I do a lot of southern Italian cooking, as well. My cooking started when I was a really young age from my grandma. We used to make ravioli during holidays. The love of food, that’s how we started.\u003c/p>\n\u003cp class=\"\" data-start=\"1158\" data-end=\"1630\">\u003cstrong data-start=\"1158\" data-end=\"1177\">Peter Chastain:\u003c/strong> These are beautiful truffles. We use products that a lot of people cut corners on. Prosciutto di San Daniele that’s 20 years, not 10 years. Burrata that’s made by a women-owned cooperative in Puglia and it’s just to die for. Real aceto balsamico tradizionale. We make pasta uovo, which is fresh egg pasta. One of the signature dishes is tagliatelle al ragù. People call it bolognese, but it is not bolognese. It’s a ragù from the countryside of Emilia.\u003c/p>\n\u003cp class=\"\" data-start=\"1632\" data-end=\"1692\">\u003cstrong data-start=\"1632\" data-end=\"1652\">Massimo Orlando:\u003c/strong> My grandma used to cook me tagliatelle.\u003c/p>\n\u003cp class=\"\" data-start=\"1694\" data-end=\"1764\">\u003cstrong data-start=\"1694\" data-end=\"1713\">Peter Chastain:\u003c/strong> People go nuts for that. We really like that dish.\u003c/p>\n\u003cp class=\"\" data-start=\"1766\" data-end=\"1819\">\u003cstrong data-start=\"1766\" data-end=\"1786\">Massimo Orlando:\u003c/strong> Can’t take that off of the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1821\" data-end=\"2350\">\u003cstrong data-start=\"1821\" data-end=\"1840\">Peter Chastain:\u003c/strong> Yeah, that’s right. Our wine list is exclusively Italian, which is rare in California. Wine is part of the meal in Italy. We had to have a glass of wine before we left the table when we were 7 years old in my family. The biggest comments we get from people is that it’s such a great vibe. People tell me that almost every night. It’s a small place, and yes, it’s a little bit loud, but the food speaks for itself. We’re trying to really ring the real memory bells of Italy cooked here in Berkeley, California.\u003c/p>\n\u003cp class=\"\" data-start=\"2352\" data-end=\"2502\">\u003cstrong data-start=\"2352\" data-end=\"2371\">Leslie Sbrocco:\u003c/strong> Fantastic. That’s fantastic. Alright, Rashawn, is this the next best thing to, you know, being on a trip to Florence or something?\u003c/p>\n\u003cp class=\"\" data-start=\"2504\" data-end=\"2556\">\u003cstrong data-start=\"2504\" data-end=\"2522\">Rashawn Moore:\u003c/strong> Absolutely. Might even be better.\u003c/p>\n\u003cp class=\"\" data-start=\"2558\" data-end=\"2580\">\u003cstrong data-start=\"2558\" data-end=\"2569\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"2582\" data-end=\"2647\">\u003cstrong data-start=\"2582\" data-end=\"2600\">Rashawn Moore:\u003c/strong> You have to deal with the hassle of the plane.\u003c/p>\n\u003cp class=\"\" data-start=\"2649\" data-end=\"2699\">\u003cstrong data-start=\"2649\" data-end=\"2668\">Leslie Sbrocco:\u003c/strong> Yeah, exactly. No plane rides.\u003c/p>\n\u003cp class=\"\" data-start=\"2701\" data-end=\"2898\">\u003cstrong data-start=\"2701\" data-end=\"2719\">Rashawn Moore:\u003c/strong> Being born and raised in Berkeley, you know, I’ve watched a bunch of different restaurants come and go. This one has been there for years. Great chefs, great service, great wine.\u003c/p>\n\u003cp class=\"\" data-start=\"2900\" data-end=\"2944\">\u003cstrong data-start=\"2900\" data-end=\"2919\">Leslie Sbrocco:\u003c/strong> What do you order first?\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3241\">\u003cstrong data-start=\"2946\" data-end=\"2964\">Rashawn Moore:\u003c/strong> So, I always start with the lattuga, and it’s almost like a Caesar salad, but heavy on the citrus and the lemon. It also comes with the parmesan cheese on top. This romaine lettuce is really crisp. There’s not a wilted leaf in there at all. Very lightly dressed. It’s perfect.\u003c/p>\n\u003cp class=\"\" data-start=\"3243\" data-end=\"3301\">\u003cstrong data-start=\"3243\" data-end=\"3262\">Leslie Sbrocco:\u003c/strong> Alright. Did you start with the salad?\u003c/p>\n\u003cp class=\"\" data-start=\"3303\" data-end=\"3392\">\u003cstrong data-start=\"3303\" data-end=\"3317\">Erin Hurd:\u003c/strong> I did not start with the salad, but I did have the burrata and prosciutto.\u003c/p>\n\u003cp class=\"\" data-start=\"3394\" data-end=\"3443\">\u003cstrong data-start=\"3394\" data-end=\"3413\">Leslie Sbrocco:\u003c/strong> You can’t go wrong with that!\u003c/p>\n\u003cp class=\"\" data-start=\"3445\" data-end=\"3739\">\u003cstrong data-start=\"3445\" data-end=\"3459\">Erin Hurd:\u003c/strong> You cannot, it’s drizzled with this aged balsamic that’s sweet, yet has a little bit of tang to kind of balance out the creaminess of the cheese. And then, the saltiness of the prosciutto. It’s a healthy portion, too. I split it with my dining partner, and we just devoured that.\u003c/p>\n\u003cp class=\"\" data-start=\"3741\" data-end=\"3785\">\u003cstrong data-start=\"3741\" data-end=\"3760\">Leslie Sbrocco:\u003c/strong> What did you start with?\u003c/p>\n\u003cp class=\"\" data-start=\"3787\" data-end=\"3877\">\u003cstrong data-start=\"3787\" data-end=\"3810\">Dashini Jeyathurai:\u003c/strong> I think it’s a trend. Erin and I are not starting with the salads.\u003c/p>\n\u003cp class=\"\" data-start=\"3879\" data-end=\"3901\">\u003cstrong data-start=\"3879\" data-end=\"3890\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3903\" data-end=\"4129\">\u003cstrong data-start=\"3903\" data-end=\"3926\">Dashini Jeyathurai:\u003c/strong> I got the crostone. This came with a mound of tuna, beans, and I love the amount of herbs that they had on this because it gave it a really citrusy, bright flavor and that really gets your palate going.\u003c/p>\n\u003cp class=\"\" data-start=\"4131\" data-end=\"4208\">\u003cstrong data-start=\"4131\" data-end=\"4150\">Leslie Sbrocco:\u003c/strong> Where did you move to after that first delicious burrata?\u003c/p>\n\u003cp class=\"\" data-start=\"4210\" data-end=\"4639\">\u003cstrong data-start=\"4210\" data-end=\"4224\">Erin Hurd:\u003c/strong> I had the tagliolini alle vongole. It was just filled with so many manila clams, and the fresh pasta was to die for. It was absolutely my favorite. Just had all this, like, buttery, winey sauce. Definitely a shareable amount. You know, we had expressed that we were going to be sharing our dishes a little bit, so they were more than happy to bring over an extra plate, some extra forks, just extremely hospitable.\u003c/p>\n\u003cp class=\"\" data-start=\"4641\" data-end=\"4678\">\u003cstrong data-start=\"4641\" data-end=\"4660\">Leslie Sbrocco:\u003c/strong> So, good service.\u003c/p>\n\u003cp class=\"\" data-start=\"4680\" data-end=\"4706\">\u003cstrong data-start=\"4680\" data-end=\"4694\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"49\" data-end=\"231\">\u003cstrong data-start=\"49\" data-end=\"67\">Rashawn Moore:\u003c/strong> My go-to dish is the pollo alla sostanza. It’s a chicken breast cooked in brown butter, and it’s perfectly crisp on the outside and very, very juicy in the middle.\u003c/p>\n\u003cp class=\"\" data-start=\"233\" data-end=\"451\">\u003cstrong data-start=\"233\" data-end=\"256\">Dashini Jeyathurai:\u003c/strong> You know when you’re at a Mexican restaurant and the fajitas come out and there’s the sizzling sound — that had that effect because you bring that out and everyone looks at what you’re ordering.\u003c/p>\n\u003cp class=\"\" data-start=\"453\" data-end=\"576\">\u003cstrong data-start=\"453\" data-end=\"471\">Rashawn Moore:\u003c/strong> And there’s that nuttiness that you get with the brown butter. And it’s perfect for that bread, as well.\u003c/p>\n\u003cp class=\"\" data-start=\"578\" data-end=\"631\">\u003cstrong data-start=\"578\" data-end=\"597\">Leslie Sbrocco:\u003c/strong> Everything is better with butter.\u003c/p>\n\u003cp class=\"\" data-start=\"633\" data-end=\"679\">\u003cstrong data-start=\"633\" data-end=\"647\">Erin Hurd:\u003c/strong> Yeah. This type of butter? Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"681\" data-end=\"812\">\u003cstrong data-start=\"681\" data-end=\"699\">Rashawn Moore:\u003c/strong> Yeah. And it comes with a slice of lemon. So, you can just squeeze that right on top, and it really balances it.\u003c/p>\n\u003cp class=\"\" data-start=\"814\" data-end=\"1078\">\u003cstrong data-start=\"814\" data-end=\"832\">Rashawn Moore:\u003c/strong> Another dish I had was the braised oxtail stuffed ravioli. It has, like, really great savory flavors complemented by white wine sauce. Another one of those dishes that people are like, “I want that,” you know, from the other table. It was great.\u003c/p>\n\u003cp class=\"\" data-start=\"1080\" data-end=\"1462\">\u003cstrong data-start=\"1080\" data-end=\"1103\">Dashini Jeyathurai:\u003c/strong> And I also got another pasta dish, something called torchio, and this was a really interesting pasta, I’d never had it before, and it came with leeks, as well as chanterelle mushrooms. But what surprised me was the butternut squash in there. So, it added this sweet flavor that I wasn’t really expecting with the pasta. But another one that I really enjoyed.\u003c/p>\n\u003cp class=\"\" data-start=\"1464\" data-end=\"1582\">\u003cstrong data-start=\"1464\" data-end=\"1478\">Erin Hurd:\u003c/strong> I had a seasonal mocktail that they had listed. It was a Bellini-type cocktail and it was so delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"1584\" data-end=\"1832\">\u003cstrong data-start=\"1584\" data-end=\"1602\">Rashawn Moore:\u003c/strong> The bartender’s really knowledgeable, too, so you can go up to him and just be like, “Hey, these are my flavors,” and Justin literally will put a whole bunch of ideas in your head and you’re like, “Whatever, I’ll try everything.”\u003c/p>\n\u003cp class=\"\" data-start=\"1834\" data-end=\"1889\">\u003cstrong data-start=\"1834\" data-end=\"1853\">Leslie Sbrocco:\u003c/strong> Now, did you have room for dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"1891\" data-end=\"1917\">\u003cstrong data-start=\"1891\" data-end=\"1905\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1919\" data-end=\"1950\">\u003cstrong data-start=\"1919\" data-end=\"1938\">Leslie Sbrocco:\u003c/strong> Okay, good.\u003c/p>\n\u003cp class=\"\" data-start=\"1952\" data-end=\"2235\">\u003cstrong data-start=\"1952\" data-end=\"1966\">Erin Hurd:\u003c/strong> I had the affogato — vanilla, so I went classic. And the little shot of espresso, I love that it came separate because I was able to pour a little bit on, eat a little bit, pour a little bit more, finish it, but then I definitely drank out of that little dessert bowl.\u003c/p>\n\u003cp class=\"\" data-start=\"2237\" data-end=\"2265\">\u003cstrong data-start=\"2237\" data-end=\"2256\">Leslie Sbrocco:\u003c/strong> So good.\u003c/p>\n\u003cp class=\"\" data-start=\"2267\" data-end=\"2570\">\u003cstrong data-start=\"2267\" data-end=\"2281\">Erin Hurd:\u003c/strong> It was so good! I also had the creme caramel di zucca, and it was so delicious. It was like this pumpkin cheesecake sprinkled with crushed Amaretti cookies, as well as two big pieces of Amaretti cookies right next to it, beautiful dessert, and it was such a perfect ending to our evening.\u003c/p>\n\u003cp class=\"\" data-start=\"2572\" data-end=\"2713\">\u003cstrong data-start=\"2572\" data-end=\"2591\">Leslie Sbrocco:\u003c/strong> And do you feel like, you know, it was a reasonably priced restaurant for the atmosphere and for the quality of the food?\u003c/p>\n\u003cp class=\"\" data-start=\"2715\" data-end=\"2880\">\u003cstrong data-start=\"2715\" data-end=\"2729\">Erin Hurd:\u003c/strong> Absolutely. Especially for the standard of service that they provide and the quality of food. That was, like, a perfect date night kind of restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2882\" data-end=\"3096\">\u003cstrong data-start=\"2882\" data-end=\"2900\">Rashawn Moore:\u003c/strong> What I noticed when I walked in immediately was just how buzzy the vibe of the restaurant was. It just was like a really warm energy that translated through the whole restaurant, so I loved that.\u003c/p>\n\u003cp class=\"\" data-start=\"3098\" data-end=\"3163\">\u003cstrong data-start=\"3098\" data-end=\"3117\">Leslie Sbrocco:\u003c/strong> And it saves you the money of going to Italy.\u003c/p>\n\u003cp class=\"\" data-start=\"3165\" data-end=\"3194\">\u003cstrong data-start=\"3165\" data-end=\"3176\">Guests:\u003c/strong> Right! [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3196\" data-end=\"3224\">\u003cstrong data-start=\"3196\" data-end=\"3210\">Erin Hurd:\u003c/strong> We love that.\u003c/p>\n\u003cp class=\"\" data-start=\"3226\" data-end=\"3398\">\u003cstrong data-start=\"3226\" data-end=\"3245\">Leslie Sbrocco:\u003c/strong> If you would like to try Via del Corso, it’s located on Shattuck Avenue in Berkeley, and the average dinner tab per person without drinks is around $70.\u003c/p>\n\u003cp class=\"\" data-start=\"85\" data-end=\"427\">\u003cstrong data-start=\"85\" data-end=\"104\">Leslie Sbrocco:\u003c/strong> It’s been more than 20 years since Dashini moved to America from her native Malaysia, and in all that time, she’s dreamt of finding a restaurant offering authentic flavors of home. Luckily, she’s finally found a spot that serves up all her childhood favorites. Located in the heart of Pleasanton, it’s Curry Leaves Bistro.\u003c/p>\n\u003cp class=\"\" data-start=\"429\" data-end=\"444\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"446\" data-end=\"837\">\u003cstrong data-start=\"446\" data-end=\"463\">Rounak Dumra:\u003c/strong> Curry Leaves Bistro is a Malaysian restaurant specializing in Malaysian street food. Mee rebus. I’m originally from an island called Penang. You ask any Malaysian, you know, “When someone says Penang, what is the first thing that you say?” They’ll say “Food.” We like our gravy a little bit thick. Truth be told, we eat seven or eight times a day. It’s just the way we are.\u003c/p>\n\u003cp class=\"\" data-start=\"839\" data-end=\"854\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"856\" data-end=\"1237\">\u003cstrong data-start=\"856\" data-end=\"873\">Rounak Dumra:\u003c/strong> Defining Malaysian food is not an easy task. There are so many cultures and influences from all over the world. You want something savory, something sweet, you want something spicy, there’s something for everyone. Curry leaf is something that all cultures in Malaysia primarily use. The Indian, Chinese, Malay, and the Peranakan cultures, they all use curry leaf.\u003c/p>\n\u003cp class=\"\" data-start=\"1239\" data-end=\"1653\">\u003cstrong data-start=\"1239\" data-end=\"1256\">Rounak Dumra:\u003c/strong> One of my favorite things to cook is char koay teow. It is a flat rice noodle similar to Pad Thai. Char koay teow is a favorite of everybody in Malaysia. Drinks are part of the Malaysian cuisine, but you know, our most popular item, which is the teh tarik, which is literally translated to “pulled tea.” We mix them and cool them down by pouring from one cup to the other cup as high as possible.\u003c/p>\n\u003cp class=\"\" data-start=\"1655\" data-end=\"1692\">\u003cstrong data-start=\"1655\" data-end=\"1665\">Group:\u003c/strong> Wow! [cheers and applause]\u003c/p>\n\u003cp class=\"\" data-start=\"1694\" data-end=\"1718\">\u003cstrong data-start=\"1694\" data-end=\"1707\">Customer:\u003c/strong> Thank you.\u003c/p>\n\u003cp class=\"\" data-start=\"1720\" data-end=\"1759\">\u003cstrong data-start=\"1720\" data-end=\"1737\">Rounak Dumra:\u003c/strong> Don’t change a thing.\u003c/p>\n\u003cp class=\"\" data-start=\"1761\" data-end=\"1792\">\u003cstrong data-start=\"1761\" data-end=\"1774\">Customer:\u003c/strong> Okay, okay, okay!\u003c/p>\n\u003cp class=\"\" data-start=\"1794\" data-end=\"2084\">\u003cstrong data-start=\"1794\" data-end=\"1811\">Rounak Dumra:\u003c/strong> The best compliment that I can get from any Malaysian who comes in here is like, “Wow, this is just like going back home to eat. Now, I don’t have to fly back to eat.” Your regular. It makes me feel good that I’ve done justice to our national food and to my favorite dish.\u003c/p>\n\u003cp class=\"\" data-start=\"2086\" data-end=\"2101\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2103\" data-end=\"2209\">\u003cstrong data-start=\"2103\" data-end=\"2122\">Leslie Sbrocco:\u003c/strong> So, Dashini, it’s been a challenge for you, hasn’t it, to find real Malaysian cuisine?\u003c/p>\n\u003cp class=\"\" data-start=\"2211\" data-end=\"2483\">\u003cstrong data-start=\"2211\" data-end=\"2234\">Dashini Jeyathurai:\u003c/strong> It has been. I tend to try and get the adjacent cuisines like Thai food, et cetera, but it’s not the same, and I’ve been on the hunt, and I finally chanced upon Curry Leaves Bistro and lo and behold, it’s like the Malaysian embassy of the Bay Area.\u003c/p>\n\u003cp class=\"\" data-start=\"2485\" data-end=\"2507\">\u003cstrong data-start=\"2485\" data-end=\"2496\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"2509\" data-end=\"2556\">\u003cstrong data-start=\"2509\" data-end=\"2528\">Leslie Sbrocco:\u003c/strong> You found it! You found it!\u003c/p>\n\u003cp class=\"\" data-start=\"2558\" data-end=\"2599\">\u003cstrong data-start=\"2558\" data-end=\"2581\">Dashini Jeyathurai:\u003c/strong> I found it, yeah!\u003c/p>\n\u003cp class=\"\" data-start=\"2601\" data-end=\"2682\">\u003cstrong data-start=\"2601\" data-end=\"2620\">Leslie Sbrocco:\u003c/strong> And what is it? What do you, you know, draws you in the door?\u003c/p>\n\u003cp class=\"\" data-start=\"2684\" data-end=\"3163\">\u003cstrong data-start=\"2684\" data-end=\"2707\">Dashini Jeyathurai:\u003c/strong> Oh, the dish that brings me into that restaurant is char koay teow, which is a childhood favorite. And char means, sort of, stir-fried. And it’s rice noodles cooked with soy sauce, bean sprouts, green chives in there, tons of shrimp, which I love. This real flavor from the wok that it’s cooked in — that sense of, I think it’s called wok hei — and that is something that char koay teow from Curry Leaves Bistro has in spades. So, that’s one of my go-tos.\u003c/p>\n\u003cp class=\"\" data-start=\"3165\" data-end=\"3230\">\u003cstrong data-start=\"3165\" data-end=\"3184\">Leslie Sbrocco:\u003c/strong> And what did you start with when you went in?\u003c/p>\n\u003cp class=\"\" data-start=\"3232\" data-end=\"3413\">\u003cstrong data-start=\"3232\" data-end=\"3255\">Dashini Jeyathurai:\u003c/strong> So, as a starter, I had the roti canai, which is, like, the roti crispy bread paired with the curry. And I have a weakness for, like, layered crispy bread…\u003c/p>\n\u003cp class=\"\" data-start=\"3415\" data-end=\"3447\">\u003cstrong data-start=\"3415\" data-end=\"3434\">Leslie Sbrocco:\u003c/strong> Who doesn’t?\u003c/p>\n\u003cp class=\"\" data-start=\"3449\" data-end=\"3578\">\u003cstrong data-start=\"3449\" data-end=\"3472\">Dashini Jeyathurai:\u003c/strong> Right, exactly. And it was so buttery. And then, you just dip it right in that curry, and it was so good.\u003c/p>\n\u003cp class=\"\" data-start=\"3580\" data-end=\"3741\">\u003cstrong data-start=\"3580\" data-end=\"3598\">Rashawn Moore:\u003c/strong> Super delicious to just dip it inside the curry that had a piece of chicken in it that was an actual piece of chicken with a bone still in it.\u003c/p>\n\u003cp class=\"\" data-start=\"3743\" data-end=\"3765\">\u003cstrong data-start=\"3743\" data-end=\"3754\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3767\" data-end=\"4120\">\u003cstrong data-start=\"3767\" data-end=\"3785\">Rashawn Moore:\u003c/strong> Like, it was great bang for your buck for just this one plate. And I also had the mee goreng, and it is kind of like a Chinese chow mein. That’s what it reminded me of. It came with a healthy portion of shrimp, and calamari, and just beansprouts for crunch, and green onions for freshness. And it was just a delicious, delicious meal.\u003c/p>\n\u003cp class=\"\" data-start=\"4122\" data-end=\"4723\">\u003cstrong data-start=\"4122\" data-end=\"4145\">Dashini Jeyathurai:\u003c/strong> So, one of the dishes that I really like to also get there is called nasi kandar. And that means carried rice, and it was brought to Malaysia by Indian immigrants who would sell rice on wooden poles. And so, that rice dish comes with a beautiful curry as well as a side of pickles. So, it’s a nice complement to the spiciness of the curry. Always comes with some kind of protein, I get it with chicken, but my daughter is vegetarian and so she got it with tofu and really enjoyed it. And we got something called mee rebus, which was a noodle dish that came with a potato gravy.\u003c/p>\n\u003cp class=\"\" data-start=\"4725\" data-end=\"4775\">\u003cstrong data-start=\"4725\" data-end=\"4742\">Jai Kandayah:\u003c/strong> It’s a sweet potato based gravy.\u003c/p>\n\u003cp class=\"\" data-start=\"4777\" data-end=\"4953\">\u003cstrong data-start=\"4777\" data-end=\"4800\">Dashini Jeyathurai:\u003c/strong> Sounds dodgy, but it’s actually very good. And on top of it was a couple of crispy shrimp. It has udon vibes, but yes, I went to town on that, loved it.\u003c/p>\n\u003cp class=\"\" data-start=\"4955\" data-end=\"5008\">\u003cstrong data-start=\"4955\" data-end=\"4974\">Leslie Sbrocco:\u003c/strong> Did you have any of those dishes?\u003c/p>\n\u003cp class=\"\" data-start=\"5010\" data-end=\"5059\">\u003cstrong data-start=\"5010\" data-end=\"5024\">Erin Hurd:\u003c/strong> I didn’t have any of those dishes.\u003c/p>\n\u003cp class=\"\" data-start=\"5061\" data-end=\"5098\">\u003cstrong data-start=\"5061\" data-end=\"5080\">Leslie Sbrocco:\u003c/strong> But now you know.\u003c/p>\n\u003cp class=\"\" data-start=\"5100\" data-end=\"5175\">\u003cstrong data-start=\"5100\" data-end=\"5114\">Erin Hurd:\u003c/strong> Yeah, exactly. And I will get everything that you just said.\u003c/p>\n\u003cp class=\"\" data-start=\"5177\" data-end=\"5211\">\u003cstrong data-start=\"5177\" data-end=\"5200\">Dashini Jeyathurai:\u003c/strong> Next time!\u003c/p>\n\u003cp class=\"\" data-start=\"150\" data-end=\"249\">\u003cstrong data-start=\"150\" data-end=\"164\">Erin Hurd:\u003c/strong> I also got a fried chicken, kind of traditional fried chicken, but spiced very well.\u003c/p>\n\u003cp class=\"\" data-start=\"251\" data-end=\"326\">\u003cstrong data-start=\"251\" data-end=\"268\">Rounak Dumra:\u003c/strong> We double fry our chicken so that it is moist and crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"328\" data-end=\"401\">\u003cstrong data-start=\"328\" data-end=\"346\">Rashawn Moore:\u003c/strong> And yeah, it’s really simple, but it’s really crunchy.\u003c/p>\n\u003cp class=\"\" data-start=\"403\" data-end=\"470\">\u003cstrong data-start=\"403\" data-end=\"422\">Leslie Sbrocco:\u003c/strong> And is that a Malaysian traditional dish or no?\u003c/p>\n\u003cp class=\"\" data-start=\"472\" data-end=\"512\">\u003cstrong data-start=\"472\" data-end=\"489\">Rounak Dumra:\u003c/strong> We love fried chicken.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"536\">\u003cstrong data-start=\"514\" data-end=\"525\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"538\" data-end=\"669\">\u003cstrong data-start=\"538\" data-end=\"555\">Rounak Dumra:\u003c/strong> You know, I mean, in Malaysia, you could get fried chicken for breakfast. So, you can eat it any time of the day.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"785\">\u003cstrong data-start=\"671\" data-end=\"689\">Rashawn Moore:\u003c/strong> It was the spices that really got me. You know, it’s not seasoned how a normal fried chicken…\u003c/p>\n\u003cp class=\"\" data-start=\"787\" data-end=\"818\">\u003cstrong data-start=\"787\" data-end=\"804\">Rounak Dumra:\u003c/strong> That’s right.\u003c/p>\n\u003cp class=\"\" data-start=\"820\" data-end=\"960\">\u003cstrong data-start=\"820\" data-end=\"838\">Rashawn Moore:\u003c/strong> You know? It definitely had the seasons from Malaysia. Then, I got a rose drink. Very smooth, almost like horchata vibes.\u003c/p>\n\u003cp class=\"\" data-start=\"962\" data-end=\"999\">\u003cstrong data-start=\"962\" data-end=\"985\">Dashini Jeyathurai:\u003c/strong> Yes! Bandung?\u003c/p>\n\u003cp class=\"\" data-start=\"1001\" data-end=\"1167\">\u003cstrong data-start=\"1001\" data-end=\"1019\">Rashawn Moore:\u003c/strong> Bandung, yes, exactly. It was so different because I’ve never had a floral drink. I got a large, and it was just like, I have to drink all of this.\u003c/p>\n\u003cp class=\"\" data-start=\"1169\" data-end=\"1305\">\u003cstrong data-start=\"1169\" data-end=\"1192\">Dashini Jeyathurai:\u003c/strong> So, I tried it, and I’m not much of a floral kind of person, but you know who drank all of it was my 3-year-old!\u003c/p>\n\u003cp class=\"\" data-start=\"1307\" data-end=\"1329\">\u003cstrong data-start=\"1307\" data-end=\"1318\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1331\" data-end=\"1433\">\u003cstrong data-start=\"1331\" data-end=\"1354\">Dashini Jeyathurai:\u003c/strong> She said, “Ooh, it’s a pink, pretty drink! And it tastes sweet and delicious!”\u003c/p>\n\u003cp class=\"\" data-start=\"1435\" data-end=\"1511\">\u003cstrong data-start=\"1435\" data-end=\"1454\">Leslie Sbrocco:\u003c/strong> And did you feel like the portions were big? Just right?\u003c/p>\n\u003cp class=\"\" data-start=\"1513\" data-end=\"1543\">\u003cstrong data-start=\"1513\" data-end=\"1527\">Erin Hurd:\u003c/strong> Decently sized.\u003c/p>\n\u003cp class=\"\" data-start=\"1545\" data-end=\"1580\">\u003cstrong data-start=\"1545\" data-end=\"1568\">Dashini Jeyathurai:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1582\" data-end=\"1653\">\u003cstrong data-start=\"1582\" data-end=\"1601\">Leslie Sbrocco:\u003c/strong> Did you bring any home or did you eat it all there?\u003c/p>\n\u003cp class=\"\" data-start=\"1655\" data-end=\"1683\">\u003cstrong data-start=\"1655\" data-end=\"1669\">Erin Hurd:\u003c/strong> I ate it all.\u003c/p>\n\u003cp class=\"\" data-start=\"1685\" data-end=\"1707\">\u003cstrong data-start=\"1685\" data-end=\"1696\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1709\" data-end=\"1782\">\u003cstrong data-start=\"1709\" data-end=\"1728\">Leslie Sbrocco:\u003c/strong> Well, it’s a real discovery, isn’t it, for everybody.\u003c/p>\n\u003cp class=\"\" data-start=\"1784\" data-end=\"1820\">\u003cstrong data-start=\"1784\" data-end=\"1807\">Dashini Jeyathurai:\u003c/strong> I love that!\u003c/p>\n\u003cp class=\"\" data-start=\"1822\" data-end=\"1896\">\u003cstrong data-start=\"1822\" data-end=\"1841\">Leslie Sbrocco:\u003c/strong> And hard for you to find! It was hard for you to find.\u003c/p>\n\u003cp class=\"\" data-start=\"1898\" data-end=\"1969\">\u003cstrong data-start=\"1898\" data-end=\"1921\">Dashini Jeyathurai:\u003c/strong> It was hard to find but now we’ve got our spot.\u003c/p>\n\u003cp class=\"\" data-start=\"1971\" data-end=\"1993\">\u003cstrong data-start=\"1971\" data-end=\"1982\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1995\" data-end=\"2174\">\u003cstrong data-start=\"1995\" data-end=\"2014\">Leslie Sbrocco:\u003c/strong> If you would like to try Curry Leaves Bistro, it’s located on Las Positas Boulevard in Pleasanton, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp class=\"\" data-start=\"2176\" data-end=\"2302\">\u003cstrong data-start=\"2176\" data-end=\"2195\">Leslie Sbrocco:\u003c/strong> And now, reporter \u003cstrong data-start=\"2214\" data-end=\"2234\">Cecilia Phillips\u003c/strong> samples South Asian treats and beats in the heart of San Francisco.\u003c/p>\n\u003cp class=\"\" data-start=\"2304\" data-end=\"2456\">\u003cstrong data-start=\"2304\" data-end=\"2325\">Cecilia Phillips:\u003c/strong> Bhangra and Beats is an all-ages free night market that celebrates South Asian culture through food, through music, through dance.\u003c/p>\n\u003cp class=\"\" data-start=\"2458\" data-end=\"2496\">\u003cstrong data-start=\"2458\" data-end=\"2473\">Instructor:\u003c/strong> Lift them up and walk!\u003c/p>\n\u003cp class=\"\" data-start=\"2498\" data-end=\"2673\">\u003cstrong data-start=\"2498\" data-end=\"2519\">Cecilia Phillips:\u003c/strong> I heard that tonight’s celebration was especially important because this is the first time that San Francisco has put on an event that celebrates Diwali.\u003c/p>\n\u003cp class=\"\" data-start=\"2675\" data-end=\"2961\">\u003cstrong data-start=\"2675\" data-end=\"2690\">Vicki Virk:\u003c/strong> Yes, Diwali is a time to reflect, come together, give thanks, and to remember the beautiful things in life. There is such a massive population of South Asians in the Bay Area, and to be able to have their culture celebrated at a platform like this is absolutely amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"2963\" data-end=\"2978\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2980\" data-end=\"3111\">\u003cstrong data-start=\"2980\" data-end=\"2995\">Ranjan Dey:\u003c/strong> New Delhi Restaurant is a mixed immigrant family legacy business serving the most freaking Dey-licious Indian food.\u003c/p>\n\u003cp class=\"\" data-start=\"3113\" data-end=\"3178\">\u003cstrong data-start=\"3113\" data-end=\"3134\">Cecilia Phillips:\u003c/strong> Dey-licious. A play on your last name, Dey?\u003c/p>\n\u003cp class=\"\" data-start=\"3180\" data-end=\"3207\">\u003cstrong data-start=\"3180\" data-end=\"3195\">Ranjan Dey:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"3209\" data-end=\"3236\">\u003cstrong data-start=\"3209\" data-end=\"3230\">Cecilia Phillips:\u003c/strong> Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"3238\" data-end=\"3372\">\u003cstrong data-start=\"3238\" data-end=\"3253\">Ranjan Dey:\u003c/strong> This is called joy bomb. A rice ball covered with panko batter and fried. And you will be so joyful, you will tear up.\u003c/p>\n\u003cp class=\"\" data-start=\"3374\" data-end=\"3441\">\u003cstrong data-start=\"3374\" data-end=\"3395\">Cecilia Phillips:\u003c/strong> Oh, okay, alright! Somebody grab me a tissue.\u003c/p>\n\u003cp class=\"\" data-start=\"3443\" data-end=\"3510\">\u003cstrong data-start=\"3443\" data-end=\"3458\">Instructor:\u003c/strong> Then you can do, screw the light bulb, pet the dog.\u003c/p>\n\u003cp class=\"\" data-start=\"3512\" data-end=\"3552\">\u003cstrong data-start=\"3512\" data-end=\"3533\">Cecilia Phillips:\u003c/strong> Is that the dance?\u003c/p>\n\u003cp class=\"\" data-start=\"3554\" data-end=\"3581\">\u003cstrong data-start=\"3554\" data-end=\"3569\">Instructor:\u003c/strong> Dance move!\u003c/p>\n\u003cp class=\"\" data-start=\"3583\" data-end=\"3624\">\u003cstrong data-start=\"3583\" data-end=\"3604\">Cecilia Phillips:\u003c/strong> So, it goes like…\u003c/p>\n\u003cp class=\"\" data-start=\"3626\" data-end=\"3652\">\u003cstrong data-start=\"3626\" data-end=\"3641\">Instructor:\u003c/strong> Like that?\u003c/p>\n\u003cp class=\"\" data-start=\"3654\" data-end=\"3695\">\u003cstrong data-start=\"3654\" data-end=\"3675\">Cecilia Phillips:\u003c/strong> Yeah! There you go!\u003c/p>\n\u003cp class=\"\" data-start=\"3697\" data-end=\"3759\">\u003cstrong data-start=\"3697\" data-end=\"3718\">Cecilia Phillips:\u003c/strong> Alright, so I’ve danced. Now, can I eat?\u003c/p>\n\u003cp class=\"\" data-start=\"3761\" data-end=\"3781\">\u003cstrong data-start=\"3761\" data-end=\"3776\">Instructor:\u003c/strong> Yes!\u003c/p>\n\u003cp class=\"\" data-start=\"3783\" data-end=\"3842\">\u003cstrong data-start=\"3783\" data-end=\"3804\">Cecilia Phillips:\u003c/strong> I do feel myself starting to tear up.\u003c/p>\n\u003cp class=\"\" data-start=\"3844\" data-end=\"3869\">\u003cstrong data-start=\"3844\" data-end=\"3859\">Ranjan Dey:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"3871\" data-end=\"3900\">\u003cstrong data-start=\"3871\" data-end=\"3882\">Guests:\u003c/strong> That’s beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"3902\" data-end=\"3934\">\u003cstrong data-start=\"3902\" data-end=\"3923\">Cecilia Phillips:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp class=\"\" data-start=\"3936\" data-end=\"4001\">\u003cstrong data-start=\"3936\" data-end=\"3947\">Vendor:\u003c/strong> Wahjeewah specializes in Indian barbecue street food.\u003c/p>\n\u003cp class=\"\" data-start=\"4003\" data-end=\"4081\">\u003cstrong data-start=\"4003\" data-end=\"4024\">Cecilia Phillips:\u003c/strong> So, Wahjeewah, what does the name of your business mean?\u003c/p>\n\u003cp class=\"\" data-start=\"4083\" data-end=\"4392\">\u003cstrong data-start=\"4083\" data-end=\"4094\">Vendor:\u003c/strong> It’s an expression, when you eat something amazing, you’re like, “Wow, that’s fantastic.” When you’re satisfied, your heart speaks like “wahjeewah.” This is the lamb kebab. We wrapped it in a naan bread that we cooked fresh here. It has some pickled onions, some chutney on the side for some heat.\u003c/p>\n\u003cp class=\"\" data-start=\"4394\" data-end=\"4507\">\u003cstrong data-start=\"4394\" data-end=\"4415\">Cecilia Phillips:\u003c/strong> Here we go! Honestly, like, the lamb is so tender. Oh, my gosh, this is wahjeewah for sure!\u003c/p>\n\u003cp class=\"\" data-start=\"4509\" data-end=\"4836\">\u003cstrong data-start=\"4509\" data-end=\"4520\">Vendor:\u003c/strong> Barfia is a unique Indian confections and dessert business. Barfia’s almost like a fudge, but it’s not made out of chocolate. It’s made out of dried milk powder, ghee, and sugar. Here we have khoya, raspberry white chocolate, peanut butter, ube, Oreo, mango coconut, pistachio, celebration cake, and orange blossom.\u003c/p>\n\u003cp class=\"\" data-start=\"4838\" data-end=\"4891\">\u003cstrong data-start=\"4838\" data-end=\"4859\">Cecilia Phillips:\u003c/strong> Happy Diwali! Here we go, okay!\u003c/p>\n\u003cp class=\"\" data-start=\"4893\" data-end=\"4916\">\u003cstrong data-start=\"4893\" data-end=\"4904\">Vendor:\u003c/strong> Here we go.\u003c/p>\n\u003cp class=\"\" data-start=\"4918\" data-end=\"5008\">\u003cstrong data-start=\"4918\" data-end=\"4939\">Cecilia Phillips:\u003c/strong> It’s a really light, very subtle flavor of pistachio. Mm, delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5010\" data-end=\"5039\">\u003cstrong data-start=\"5010\" data-end=\"5021\">Vendor:\u003c/strong> Delicious, right?\u003c/p>\n\u003cp class=\"\" data-start=\"5041\" data-end=\"5078\">\u003cstrong data-start=\"5041\" data-end=\"5062\">Cecilia Phillips:\u003c/strong> That’s so good!\u003c/p>\n\u003cp class=\"\" data-start=\"5080\" data-end=\"5411\">\u003cstrong data-start=\"5080\" data-end=\"5099\">Aurum Kathuria:\u003c/strong> Naya Delights is all about the love of rose. And these days, I find a way to infuse it into every little thing I can. Here, we’ve got our rose chai — oat milk, chai latte, and then we add some rose water and rose syrup to really give it that rose flavor. We top it with crushed pistachios and fresh rose petals.\u003c/p>\n\u003cp class=\"\" data-start=\"5413\" data-end=\"5523\">\u003cstrong data-start=\"5413\" data-end=\"5434\">Cecilia Phillips:\u003c/strong> You’re in pink. I got a little pink here. And a pink straw. Wow, you’re really on brand.\u003c/p>\n\u003cp class=\"\" data-start=\"5525\" data-end=\"5553\">\u003cstrong data-start=\"5525\" data-end=\"5544\">Aurum Kathuria:\u003c/strong> [laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"5555\" data-end=\"5617\">\u003cstrong data-start=\"5555\" data-end=\"5576\">Cecilia Phillips:\u003c/strong> Oh, my gosh, it’s so light. I want more.\u003c/p>\n\u003cp class=\"\" data-start=\"5619\" data-end=\"5629\">[cheering]\u003c/p>\n\u003cp class=\"\" data-start=\"5631\" data-end=\"5646\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"5648\" data-end=\"6152\">\u003cstrong data-start=\"5648\" data-end=\"5667\">Leslie Sbrocco:\u003c/strong> I have to thank my fabulous guests on this week’s show, \u003cstrong data-start=\"5724\" data-end=\"5746\">Dashini Jeyathurai\u003c/strong>, who shared a taste of Malaysia at Curry Leaves Bistro in Pleasanton, \u003cstrong data-start=\"5817\" data-end=\"5834\">Rashawn Moore\u003c/strong>, who can’t get enough of the butter-basted chicken at Via del Corso in Berkeley, and \u003cstrong data-start=\"5920\" data-end=\"5933\">Erin Hurd\u003c/strong>, lover of the loco moco at Got Plate Lunch in Benicia. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"6080\" data-end=\"6106\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"6111\" data-end=\"6129\">Leslie Sbrocco\u003c/strong> and I’ll see you then.\u003c/p>\n\u003cp class=\"\" data-start=\"6154\" data-end=\"6199\">\u003cstrong data-start=\"6154\" data-end=\"6173\">Leslie Sbrocco:\u003c/strong> Cheers! Did you have fun?\u003c/p>\n\u003cp class=\"\" data-start=\"6201\" data-end=\"6225\">\u003cstrong data-start=\"6201\" data-end=\"6219\">Rashawn Moore:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"6227\" data-end=\"6253\">\u003cstrong data-start=\"6227\" data-end=\"6241\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6255\" data-end=\"6274\">\u003cstrong data-start=\"6255\" data-end=\"6266\">Guests:\u003c/strong> Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"6276\" data-end=\"6300\">\u003cstrong data-start=\"6276\" data-end=\"6290\">Erin Hurd:\u003c/strong> Whoo-hoo!\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6510\">\u003cstrong data-start=\"6302\" data-end=\"6323\">Cecilia Phillips:\u003c/strong> Bhangra and Beats is a brainchild of Into the Streets, a non-stop Bhangra. It’s so time to come together, eat good food, dress up in beautiful clothing and just celebrate being together.\u003c/p>\n\u003cp class=\"\" data-start=\"6512\" data-end=\"6533\">\u003cstrong data-start=\"6512\" data-end=\"6522\">Woman:\u003c/strong> And dance!\u003c/p>\n\u003cp class=\"\" data-start=\"6535\" data-end=\"6567\">\u003cstrong data-start=\"6535\" data-end=\"6556\">Cecilia Phillips:\u003c/strong> And dance.\u003c/p>\n\u003cp class=\"\" data-start=\"6569\" data-end=\"6652\">\u003cstrong data-start=\"6569\" data-end=\"6590\">Cecilia Phillips:\u003c/strong> Can you teach me, like, one dance move so I have something…\u003c/p>\n\u003cp class=\"\" data-start=\"6654\" data-end=\"6722\">\u003cstrong data-start=\"6654\" data-end=\"6669\">Instructor:\u003c/strong> Absolutely. Absolutely. Okay. So, clap, clap, dance.\u003c/p>\n\u003cp class=\"\" data-start=\"6724\" data-end=\"6778\">\u003cstrong data-start=\"6724\" data-end=\"6745\">Cecilia Phillips:\u003c/strong> Oh, my gosh! Am I doing Bhangra?\u003c/p>\n\u003cp class=\"\" data-start=\"6780\" data-end=\"6817\">\u003cstrong data-start=\"6780\" data-end=\"6795\">Instructor:\u003c/strong> You’re doing Bhangra!\u003c/p>\n\u003cp class=\"\" data-start=\"6819\" data-end=\"6841\">\u003cstrong data-start=\"6819\" data-end=\"6830\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"6843\" data-end=\"6914\">\u003cstrong data-start=\"6843\" data-end=\"6858\">Instructor:\u003c/strong> All else fails, you just have to bounce your shoulders.\u003c/p>\n\u003cp class=\"\" data-start=\"6916\" data-end=\"6979\">\u003cstrong data-start=\"6916\" data-end=\"6937\">Cecilia Phillips:\u003c/strong> Just bounce the shoulders. I can do that.\u003c/p>\n",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1790119206,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 7,
"wordCount": 5674
},
"headData": {
"title": "Check, Please! Bay Area reviews: Got Plate Lunch, Via del Corso, Curry Leaves Bistro | KQED",
"description": "Bay Area foodies review comforting Hawaiian fare in Benicia, handmade pastas in Berkeley and bold Malaysian flavors in Pleasanton.",
"ogTitle": "",
"ogDescription": "",
"ogImgId": "",
"twTitle": "",
"twDescription": "",
"twImgId": "",
"socialDescription": "Bay Area foodies review comforting Hawaiian fare in Benicia, handmade pastas in Berkeley and bold Malaysian flavors in Pleasanton.",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area reviews: Got Plate Lunch, Via del Corso, Curry Leaves Bistro",
"datePublished": "2025-04-24T19:25:44-07:00",
"dateModified": "2026-09-22T16:20:06-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 9200,
"slug": "food",
"name": "food"
},
"videoEmbed": "https://www.youtube.com/watch?v=-FmYPkdLeOc",
"sticky": false,
"templateType": "standard",
"featuredImageType": "standard",
"excludeFromSiteSearch": "Include",
"articleAge": "0",
"path": "/checkplease/23463/check-please-bay-area-reviews-got-plate-lunch-via-del-corso-curry-leaves-bistro",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 3, airs Thursday, April 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>Just steps from Benicia’s waterfront, \u003cstrong>Got Plate Lunch\u003c/strong> brings a taste of Hawaii to the North Bay, serving up island-style comfort food with an extra helping of aloha. Diners dig into da “Mixed Plate”, featuring a little bit of everything, along with crispy kalua pork tots and the rich, savory ultimate loco moco, complete with beef patties, grilled Spam, and fried eggs. Nestled in the heart of North Berkeley, \u003cstrong>Via del Corso\u003c/strong> brings the flavors of central Italy to the Bay Area, with handmade pastas, slow-braised meats, and a menu inspired by the country’s diverse culinary regions. The ravioli alla coda di bue, stuffed with slow-braised oxtail, and the garlicky tagliolini alle vongole are standouts, while the creme caramel di zucca — a pumpkin custard with cranberry compote — makes for a perfect sweet finish. Rounding out the episode, \u003cstrong>Curry Leaves Bistro\u003c/strong> in Pleasanton takes guests on a journey through the vibrant street food of Penang, Malaysia. The bold, smoky char kway teow, wok-fried with prawns and bursting with wok hei — the inimitable flavor imparted by the wok — is a must-try, as is the crispy roti canai served with fragrant chicken curry. To cap off the episode, reporter Cecilia Phillips immerses herself in the high-energy world of \u003cstrong>Bhangra and Beats\u003c/strong>, a San Francisco festival that brings together pulsating Punjabi rhythms, electrifying dance performances, and a vibrant night bazaar.\u003c/p>\n\u003cfigure id=\"attachment_23469\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23469 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dashini Jeyathurai, Erin Hurd and Rashawn Moore from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.gotplatelunchca.com/\">\u003cstrong>Got Plate Lunch\u003c/strong> (Benicia)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.viadelcorso.net/\">\u003cstrong>Via del Corso\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.curryleavesbistro.com/\">\u003cstrong>Curry Leaves Bistro \u003c/strong>(Pleasanton)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.bhangraandbeats.com/\">\u003cstrong>Bhangra and Beats\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-23465\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" />\u003c/p>\n\u003cp>\u003ca href=\"https://presquilewine.com/wines/aligote/\">\u003cspan style=\"color: #008000;\">\u003cstrong>Presqu’ile 2023 Aligoté\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>Santa Maria Valley, California $36\u003c/em>\u003cbr />\nFor those who are into finding wine discoveries, this is one to put on your list. The family-owned winery is in the beautiful Santa Maria Valley of Santa Barbara County. Hailing from the Presqu’ile Vineyard, which is situated among the top vineyards of California (think Sanford and Benedict and Bien Nacido), their debut Aligoté is a complex yet approachable white. The grape is known in France’s Burgundy region but less well known across the world. To taste such a unique variety in California is a treat. Alluring fresh lime aromas followed by tart lemon cream flavors, the dry, crisp white lingers on the palate. Don’t miss the eye-catching, artist-designed label that pays homage to the family’s Mississippi Gulf Coast roots.\u003c/p>\n\u003cp>\u003ca href=\"https://domaineedem.com/\">\u003cspan style=\"color: #008000;\">\u003cstrong>Domaine EdeM 2024 “N.0 (ROSÆ)” Dealcoholized Sparkling Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr />\n\u003cem>La Mancha, Spain $27\u003c/em>\u003cbr />\nOne of the hottest trends in wine is offerings with no alcohol. This new entry into the market is a quality-driven yet quaffable creation. It honors Elena Maza, the wife of Nicolás Catena, head of Argentina’s most famous wine family. Elena requested that her daughter, Laura Catena, and the Catena Institute of Wine craft “something lighter than traditional wine yet enjoyable as an aperitif before dinner.” This ethereal sipper is made with Airén grape juice from Toledo, Spain, using a specialized process that removes alcohol at low temperatures. Rose petals are then infused before bottling to capture a floral, citrus tanginess that makes your mouth water. A perfect aperitif and a refreshing drink on warm summer days for picnics and poolside.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"139\" data-end=\"158\">Leslie Sbrocco:\u003c/strong> Hawaiian comfort food in Benicia…\u003c/p>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"139\" data-end=\"158\">Erin Hurd:\u003c/strong> The soy sauce, the umami, the sweetness.\u003c/p>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco: \u003c/strong>Trattoria classics in Berkeley… Everything is better with butter.\u003c/p>\n\u003cp class=\"\" data-start=\"305\" data-end=\"351\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> This type of butter? Yes. Yeah!\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco:\u003c/strong> And Malaysian curries in Pleasanton.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"786\" data-end=\"809\">Dashini Jeyathurai: \u003c/strong>It’s like the Malaysian embassy of the Bay Area.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco: \u003c/strong>Just ahead on \u003cem data-start=\"473\" data-end=\"499\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"501\" data-end=\"609\">\u003cstrong data-start=\"501\" data-end=\"520\">Aurum Kathuria:\u003c/strong> You can tell when someone likes it based on how much of a sip they take. That was a sip!\u003c/p>\n\u003cp class=\"\" data-start=\"611\" data-end=\"639\">\u003cstrong data-start=\"611\" data-end=\"625\">Erin Hurd:\u003c/strong> It’s so good!\u003c/p>\n\u003cp class=\"\" data-start=\"641\" data-end=\"1137\">\u003cstrong data-start=\"641\" data-end=\"660\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"696\" data-end=\"722\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. 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=\"959\" data-end=\"975\">Check, Please!\u003c/em> table today, are Senior Director \u003cstrong data-start=\"1009\" data-end=\"1031\">Dashini Jeyathurai\u003c/strong>, healthcare administrator \u003cstrong data-start=\"1058\" data-end=\"1075\">Rashawn Moore\u003c/strong>, and facilities coordinator \u003cstrong data-start=\"1104\" data-end=\"1117\">Erin Hurd\u003c/strong>. Welcome, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"1139\" data-end=\"1158\">\u003cstrong data-start=\"1139\" data-end=\"1147\">All:\u003c/strong> Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1160\" data-end=\"1194\">\u003cstrong data-start=\"1160\" data-end=\"1179\">Leslie Sbrocco:\u003c/strong> Are you ready?\u003c/p>\n\u003cp class=\"\" data-start=\"1196\" data-end=\"1249\">\u003cstrong data-start=\"1196\" data-end=\"1207\">Guests:\u003c/strong> We’re ready. We’re so excited to dive in.\u003c/p>\n\u003cp class=\"\" data-start=\"1251\" data-end=\"1582\">\u003cstrong data-start=\"1251\" data-end=\"1270\">Leslie Sbrocco:\u003c/strong> Let’s do it. Alright, it’s time to say aloha to Erin’s favorite lunchtime hangout. Offering island classics like fresh poke, spam musubi, and loco moco just steps from the beach, it’s the perfect place to satisfy her Hawaiian comfort food cravings. Located along the waterfront in Benicia, it’s Got Plate Lunch.\u003c/p>\n\u003cp class=\"\" data-start=\"1584\" data-end=\"1599\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1601\" data-end=\"1635\">\u003cstrong data-start=\"1601\" data-end=\"1612\">Server:\u003c/strong> I have your loco moco!\u003c/p>\n\u003cp class=\"\" data-start=\"1637\" data-end=\"1662\">\u003cstrong data-start=\"1637\" data-end=\"1651\">Erin Hurd:\u003c/strong> Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1664\" data-end=\"1859\">\u003cstrong data-start=\"1664\" data-end=\"1681\">Myk Bigornia:\u003c/strong> The aloha spirit in Hawaii is probably like no other place in the world. How are you guys doing? You brought the whole baseball team! We try to represent more of an island vibe.\u003c/p>\n\u003cp class=\"\" data-start=\"1861\" data-end=\"1890\">\u003cstrong data-start=\"1861\" data-end=\"1874\">Customer:\u003c/strong> Happy birthday!\u003c/p>\n\u003cp class=\"\" data-start=\"1892\" data-end=\"1918\">\u003cstrong data-start=\"1892\" data-end=\"1902\">Group:\u003c/strong> Happy birthday!\u003c/p>\n\u003cp class=\"\" data-start=\"1920\" data-end=\"2311\">\u003cstrong data-start=\"1920\" data-end=\"1937\">Myk Bigornia:\u003c/strong> Slower paced, more relaxed. Got Plate Lunch is a restaurant that brings back the flavors of Hawaii that my wife and I grew up with. Plate lunch is a multicultural food. Japanese, Chinese, Filipino… It’s derived from the days of the plantation workers, all different ethnicities, eating lunch together, and they didn’t know how to communicate. But through lunch, they did.\u003c/p>\n\u003cp class=\"\" data-start=\"2313\" data-end=\"2415\">\u003cstrong data-start=\"2313\" data-end=\"2323\">Jamie Bigornia:\u003c/strong> Plate lunch is two scoops of rice, meat entree, and mac salad. Everything we make is fresh.\u003c/p>\n\u003cp class=\"\" data-start=\"2417\" data-end=\"2535\">\u003cstrong data-start=\"2417\" data-end=\"2434\">Myk Bigornia:\u003c/strong> Fresh ahi poke… Bath time, kimchi. Our Kalua pork and cabbage is smoked, slow cooked for 24 hours.\u003c/p>\n\u003cp class=\"\" data-start=\"2537\" data-end=\"2571\">\u003cstrong data-start=\"2537\" data-end=\"2550\">Customer:\u003c/strong> This is my favorite.\u003c/p>\n\u003cp class=\"\" data-start=\"2573\" data-end=\"2673\">\u003cstrong data-start=\"2573\" data-end=\"2583\">Jamie Bigornia:\u003c/strong> So, it’s flavorful, moist, and what we say in Hawaii… That means, like, it literally…\u003c/p>\n\u003cp class=\"\" data-start=\"2675\" data-end=\"2711\">\u003cstrong data-start=\"2675\" data-end=\"2689\">Customers:\u003c/strong> Delicious. Delicious!\u003c/p>\n\u003cp class=\"\" data-start=\"2713\" data-end=\"3018\">\u003cstrong data-start=\"2713\" data-end=\"2730\">Myk Bigornia:\u003c/strong> I love to eat the loco moco. I eat it five or six times a week. Ground beef patties seared on the flat top placed on top of rice with two over-easy eggs, and then smothered in our own proprietary brown gravy. It’s fabulous. [Chuckles] It’s fabulous. I’m getting hungry thinking about it.\u003c/p>\n\u003cp class=\"\" data-start=\"3020\" data-end=\"3035\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3037\" data-end=\"3185\">\u003cstrong data-start=\"3037\" data-end=\"3054\">Myk Bigornia:\u003c/strong> In Benicia, I think there’s three or four restaurants with a true water view, and everybody tells us that we’ve got the best view.\u003c/p>\n\u003cp class=\"\" data-start=\"3187\" data-end=\"3292\">\u003cstrong data-start=\"3187\" data-end=\"3197\">Jamie Bigornia:\u003c/strong> We get to see the sunset every night, so be comfortable and enjoy the view and enjoy the food.\u003c/p>\n\u003cp class=\"\" data-start=\"3294\" data-end=\"3405\">\u003cstrong data-start=\"3294\" data-end=\"3313\">Leslie Sbrocco:\u003c/strong> Alright, Erin. Got Plate Lunch started out as a food truck. Is that how you first found it?\u003c/p>\n\u003cp class=\"\" data-start=\"3407\" data-end=\"3984\">\u003cstrong data-start=\"3407\" data-end=\"3421\">Erin Hurd:\u003c/strong> Actually, no. I actually found them at their brick and mortar store. I was just craving some really good Hawaiian food that wasn’t a chain restaurant, and had those comfort foods that I look for. My favorite dish is absolutely, hands down, the ultimate loco moco that they have because it is so simple, yet so delicious. Two scoops of rice and two hamburger patties on the ultimate, actually, and two pieces of spam, and then two runny eggs, and then you top that with some brown gravy and a side of mac salad. And it is just all the calories, but all delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"3986\" data-end=\"4033\">\u003cstrong data-start=\"3986\" data-end=\"4005\">Leslie Sbrocco:\u003c/strong> And a carb lover’s delight.\u003c/p>\n\u003cp class=\"\" data-start=\"4035\" data-end=\"4061\">\u003cstrong data-start=\"4035\" data-end=\"4049\">Erin Hurd:\u003c/strong> Absolutely!\u003c/p>\n\u003cp class=\"\" data-start=\"4063\" data-end=\"4104\">\u003cstrong data-start=\"4063\" data-end=\"4082\">Leslie Sbrocco:\u003c/strong> Carb lover’s delight.\u003c/p>\n\u003cp class=\"\" data-start=\"60\" data-end=\"784\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> I’ll usually start with a salad. I was going to be basic with, like, a regular garden one, but I’m like, no, let’s not be basic. What I had was the grilled pineapple salad and three different types of leaves, green leaves, and then they just grill the pineapple and then they make, like, a garlic pineapple vinaigrette. I even asked them, I was like, “What do y’all put in here?” And they were like, “We can’t tell you!” And then, I’m tasting it, I’m like, “I know exactly what that is.” So, I’m going to try to make it at home. I haven’t yet, but it was so good. I love the smokiness from the grilled pineapple. I’ve never had that on a salad before and it was amazing. And then, I had the loaded tater tots.\u003c/p>\n\u003cp class=\"\" data-start=\"786\" data-end=\"831\">\u003cstrong data-start=\"786\" data-end=\"809\">Dashini Jeyathurai:\u003c/strong> Ooh, I got that, too!\u003c/p>\n\u003cp class=\"\" data-start=\"833\" data-end=\"984\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> So good, with the smokiness from the meat, and it had, like, honey mustard sauce, but then it had a lot of tang and really upped it.\u003c/p>\n\u003cp class=\"\" data-start=\"986\" data-end=\"1073\">\u003cstrong data-start=\"986\" data-end=\"1009\">Dashini Jeyathurai:\u003c/strong> I loved how crispy those were. I like the salad idea next time.\u003c/p>\n\u003cp class=\"\" data-start=\"1075\" data-end=\"1124\">\u003cstrong data-start=\"1075\" data-end=\"1089\">Erin Hurd:\u003c/strong> You go straight for the loco moco.\u003c/p>\n\u003cp class=\"\" data-start=\"1126\" data-end=\"1277\">\u003cstrong data-start=\"1126\" data-end=\"1149\">Dashini Jeyathurai:\u003c/strong> Oh, I absolutely do. I mean, I do have, there’s the spam muwasabi, and so, that has a actual wasabi aioli that they put on top.\u003c/p>\n\u003cp class=\"\" data-start=\"1279\" data-end=\"1337\">\u003cstrong data-start=\"1279\" data-end=\"1298\">Leslie Sbrocco:\u003c/strong> That’s a little creative twist, right?\u003c/p>\n\u003cp class=\"\" data-start=\"1339\" data-end=\"1444\">\u003cstrong data-start=\"1339\" data-end=\"1353\">Erin Hurd:\u003c/strong> Yeah, it has that little bit of kick, but not too much, from the wasabi. And it’s amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"1446\" data-end=\"1803\">\u003cstrong data-start=\"1446\" data-end=\"1469\">Rashawn Moore: \u003c/strong> I got the Portuguese sausage musubi. It was so good, not like normal musubi. It comes with the rice on the top and the bottom, has a little bit of a sweet teriyaki sauce in the middle, and then, it’s wrapped in seaweed. The Portuguese sausage has a little bit of a smokiness and the sweetness, and it’s just really, really delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"1805\" data-end=\"2129\">\u003cstrong data-start=\"1805\" data-end=\"1819\">Erin Hurd:\u003c/strong> I also had Da Mixed Plate, which has Portuguese sausage, there’s spam, and then there’s also some teriyaki chicken, and it’s just perfectly grilled, loaded with the soy sauce, the umami, the sweetness. And that chicken just has the perfect amount of char on it to where it gives it flavor, but not bitterness.\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2411\">\u003cstrong data-start=\"1446\" data-end=\"1469\">Dashini Jeyathurai:\u003c/strong> I also had an udon noodle dish which came with vegetables. We had cabbage, peppers… This one was a little more on the sweet side for me. I would love something a little bit more savory, but we took it home, added some hot sauce to it, and got it to my flavor.\u003c/p>\n\u003cp class=\"\" data-start=\"2413\" data-end=\"2446\">\u003cstrong data-start=\"2413\" data-end=\"2432\">Leslie Sbrocco:\u003c/strong> Unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"2448\" data-end=\"2705\">\u003cstrong data-start=\"2448\" data-end=\"2462\">Erin Hurd:\u003c/strong> I do get the saimin, which is very Hawaiian, traditional. It is just like this big bowl of these egg noodle saimin, and it has slices of spam. It just has all of this umami and flavor. It’s just so delicious, it takes me right back to Hawaii.\u003c/p>\n\u003cp class=\"\" data-start=\"2707\" data-end=\"2794\">\u003cstrong data-start=\"2707\" data-end=\"2726\">Leslie Sbrocco:\u003c/strong> And they do have sort of Hawaiian drinks, and Hawaiian, you know…\u003c/p>\n\u003cp class=\"\" data-start=\"2796\" data-end=\"2819\">\u003cstrong data-start=\"2796\" data-end=\"2814\">Rashawn Moore:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"2821\" data-end=\"2909\">\u003cstrong data-start=\"2821\" data-end=\"2835\">Erin Hurd:\u003c/strong> Yeah. The last time that I went, they had something called the sun mosas.\u003c/p>\n\u003cp class=\"\" data-start=\"2911\" data-end=\"2935\">\u003cstrong data-start=\"2911\" data-end=\"2930\">Leslie Sbrocco:\u003c/strong> Ooh!\u003c/p>\n\u003cp class=\"\" data-start=\"2937\" data-end=\"3032\">\u003cstrong data-start=\"2937\" data-end=\"2951\">Erin Hurd:\u003c/strong> So, they had a flight of mimosas that were mixed with different flavors of wine.\u003c/p>\n\u003cp class=\"\" data-start=\"3034\" data-end=\"3096\">\u003cstrong data-start=\"3034\" data-end=\"3053\">Leslie Sbrocco:\u003c/strong> That’ll really put you in the island mood.\u003c/p>\n\u003cp class=\"\" data-start=\"3098\" data-end=\"3133\">\u003cstrong data-start=\"3098\" data-end=\"3112\">Erin Hurd:\u003c/strong> Oh, yes. Absolutely!\u003c/p>\n\u003cp class=\"\" data-start=\"3135\" data-end=\"3527\">\u003cstrong data-start=\"3135\" data-end=\"3158\">Dashini Jeyathurai:\u003c/strong> I got one of the ube mochi desserts, which was really delicious. I brought my 7-year-old with me, and so there had to be a dessert ordered at the end of the meal. One of the things that I noticed about this place was that it reminded me so much of, like, restaurants that I’d gone to in Hawaii. It’s a really great, like, chill island vibe restaurant, which was great.\u003c/p>\n\u003cp class=\"\" data-start=\"3529\" data-end=\"3749\">\u003cstrong data-start=\"3529\" data-end=\"3547\">Rashawn Moore:\u003c/strong> I went there right when it opened, and within the next 20 minutes, it was packed. And a place that’s so far away and by itself, you wouldn’t expect it to be super, super packed, but they was coming in.\u003c/p>\n\u003cp class=\"\" data-start=\"3751\" data-end=\"3928\">\u003cstrong data-start=\"3751\" data-end=\"3770\">Leslie Sbrocco:\u003c/strong> Alright! If you would like to go to Got Plate Lunch, it’s located on West 9th Street in Benicia, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp class=\"\" data-start=\"78\" data-end=\"387\">\u003cstrong data-start=\"78\" data-end=\"97\">Leslie Sbrocco:\u003c/strong> Rashawn’s a culinary school grad who dreams of having his own restaurant one day. In the meantime, he’s happy to perch right up at the counter at his neighborhood trattoria, watching the chefs prepare all the classic Italian fare his heart desires. Located in Berkeley, it’s Via del Corso.\u003c/p>\n\u003cp class=\"\" data-start=\"389\" data-end=\"755\">\u003cstrong data-start=\"389\" data-end=\"409\">Massimo Orlando:\u003c/strong> Via del Corso is a neighborhood restaurant. Come in, relax, and just have a great time. Via del Corso is a boulevard in Rome. A lot of the regions of Italy have their names on the streets that come into that boulevard. It’s a landmark in Rome. When we opened the restaurant, we thought we didn’t want to just cook one region, but all over Italy.\u003c/p>\n\u003cp class=\"\" data-start=\"757\" data-end=\"915\">\u003cstrong data-start=\"757\" data-end=\"776\">Peter Chastain:\u003c/strong> We’ve been working together for about 22 years. He’s from Emilia-Romagna. My grandfather was from Tuscany. So, we argue about seasoning…\u003c/p>\n\u003cp class=\"\" data-start=\"917\" data-end=\"1156\">\u003cstrong data-start=\"917\" data-end=\"937\">Massimo Orlando:\u003c/strong> My dad’s from Sicily. I do a lot of southern Italian cooking, as well. My cooking started when I was a really young age from my grandma. We used to make ravioli during holidays. The love of food, that’s how we started.\u003c/p>\n\u003cp class=\"\" data-start=\"1158\" data-end=\"1630\">\u003cstrong data-start=\"1158\" data-end=\"1177\">Peter Chastain:\u003c/strong> These are beautiful truffles. We use products that a lot of people cut corners on. Prosciutto di San Daniele that’s 20 years, not 10 years. Burrata that’s made by a women-owned cooperative in Puglia and it’s just to die for. Real aceto balsamico tradizionale. We make pasta uovo, which is fresh egg pasta. One of the signature dishes is tagliatelle al ragù. People call it bolognese, but it is not bolognese. It’s a ragù from the countryside of Emilia.\u003c/p>\n\u003cp class=\"\" data-start=\"1632\" data-end=\"1692\">\u003cstrong data-start=\"1632\" data-end=\"1652\">Massimo Orlando:\u003c/strong> My grandma used to cook me tagliatelle.\u003c/p>\n\u003cp class=\"\" data-start=\"1694\" data-end=\"1764\">\u003cstrong data-start=\"1694\" data-end=\"1713\">Peter Chastain:\u003c/strong> People go nuts for that. We really like that dish.\u003c/p>\n\u003cp class=\"\" data-start=\"1766\" data-end=\"1819\">\u003cstrong data-start=\"1766\" data-end=\"1786\">Massimo Orlando:\u003c/strong> Can’t take that off of the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1821\" data-end=\"2350\">\u003cstrong data-start=\"1821\" data-end=\"1840\">Peter Chastain:\u003c/strong> Yeah, that’s right. Our wine list is exclusively Italian, which is rare in California. Wine is part of the meal in Italy. We had to have a glass of wine before we left the table when we were 7 years old in my family. The biggest comments we get from people is that it’s such a great vibe. People tell me that almost every night. It’s a small place, and yes, it’s a little bit loud, but the food speaks for itself. We’re trying to really ring the real memory bells of Italy cooked here in Berkeley, California.\u003c/p>\n\u003cp class=\"\" data-start=\"2352\" data-end=\"2502\">\u003cstrong data-start=\"2352\" data-end=\"2371\">Leslie Sbrocco:\u003c/strong> Fantastic. That’s fantastic. Alright, Rashawn, is this the next best thing to, you know, being on a trip to Florence or something?\u003c/p>\n\u003cp class=\"\" data-start=\"2504\" data-end=\"2556\">\u003cstrong data-start=\"2504\" data-end=\"2522\">Rashawn Moore:\u003c/strong> Absolutely. Might even be better.\u003c/p>\n\u003cp class=\"\" data-start=\"2558\" data-end=\"2580\">\u003cstrong data-start=\"2558\" data-end=\"2569\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"2582\" data-end=\"2647\">\u003cstrong data-start=\"2582\" data-end=\"2600\">Rashawn Moore:\u003c/strong> You have to deal with the hassle of the plane.\u003c/p>\n\u003cp class=\"\" data-start=\"2649\" data-end=\"2699\">\u003cstrong data-start=\"2649\" data-end=\"2668\">Leslie Sbrocco:\u003c/strong> Yeah, exactly. No plane rides.\u003c/p>\n\u003cp class=\"\" data-start=\"2701\" data-end=\"2898\">\u003cstrong data-start=\"2701\" data-end=\"2719\">Rashawn Moore:\u003c/strong> Being born and raised in Berkeley, you know, I’ve watched a bunch of different restaurants come and go. This one has been there for years. Great chefs, great service, great wine.\u003c/p>\n\u003cp class=\"\" data-start=\"2900\" data-end=\"2944\">\u003cstrong data-start=\"2900\" data-end=\"2919\">Leslie Sbrocco:\u003c/strong> What do you order first?\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3241\">\u003cstrong data-start=\"2946\" data-end=\"2964\">Rashawn Moore:\u003c/strong> So, I always start with the lattuga, and it’s almost like a Caesar salad, but heavy on the citrus and the lemon. It also comes with the parmesan cheese on top. This romaine lettuce is really crisp. There’s not a wilted leaf in there at all. Very lightly dressed. It’s perfect.\u003c/p>\n\u003cp class=\"\" data-start=\"3243\" data-end=\"3301\">\u003cstrong data-start=\"3243\" data-end=\"3262\">Leslie Sbrocco:\u003c/strong> Alright. Did you start with the salad?\u003c/p>\n\u003cp class=\"\" data-start=\"3303\" data-end=\"3392\">\u003cstrong data-start=\"3303\" data-end=\"3317\">Erin Hurd:\u003c/strong> I did not start with the salad, but I did have the burrata and prosciutto.\u003c/p>\n\u003cp class=\"\" data-start=\"3394\" data-end=\"3443\">\u003cstrong data-start=\"3394\" data-end=\"3413\">Leslie Sbrocco:\u003c/strong> You can’t go wrong with that!\u003c/p>\n\u003cp class=\"\" data-start=\"3445\" data-end=\"3739\">\u003cstrong data-start=\"3445\" data-end=\"3459\">Erin Hurd:\u003c/strong> You cannot, it’s drizzled with this aged balsamic that’s sweet, yet has a little bit of tang to kind of balance out the creaminess of the cheese. And then, the saltiness of the prosciutto. It’s a healthy portion, too. I split it with my dining partner, and we just devoured that.\u003c/p>\n\u003cp class=\"\" data-start=\"3741\" data-end=\"3785\">\u003cstrong data-start=\"3741\" data-end=\"3760\">Leslie Sbrocco:\u003c/strong> What did you start with?\u003c/p>\n\u003cp class=\"\" data-start=\"3787\" data-end=\"3877\">\u003cstrong data-start=\"3787\" data-end=\"3810\">Dashini Jeyathurai:\u003c/strong> I think it’s a trend. Erin and I are not starting with the salads.\u003c/p>\n\u003cp class=\"\" data-start=\"3879\" data-end=\"3901\">\u003cstrong data-start=\"3879\" data-end=\"3890\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3903\" data-end=\"4129\">\u003cstrong data-start=\"3903\" data-end=\"3926\">Dashini Jeyathurai:\u003c/strong> I got the crostone. This came with a mound of tuna, beans, and I love the amount of herbs that they had on this because it gave it a really citrusy, bright flavor and that really gets your palate going.\u003c/p>\n\u003cp class=\"\" data-start=\"4131\" data-end=\"4208\">\u003cstrong data-start=\"4131\" data-end=\"4150\">Leslie Sbrocco:\u003c/strong> Where did you move to after that first delicious burrata?\u003c/p>\n\u003cp class=\"\" data-start=\"4210\" data-end=\"4639\">\u003cstrong data-start=\"4210\" data-end=\"4224\">Erin Hurd:\u003c/strong> I had the tagliolini alle vongole. It was just filled with so many manila clams, and the fresh pasta was to die for. It was absolutely my favorite. Just had all this, like, buttery, winey sauce. Definitely a shareable amount. You know, we had expressed that we were going to be sharing our dishes a little bit, so they were more than happy to bring over an extra plate, some extra forks, just extremely hospitable.\u003c/p>\n\u003cp class=\"\" data-start=\"4641\" data-end=\"4678\">\u003cstrong data-start=\"4641\" data-end=\"4660\">Leslie Sbrocco:\u003c/strong> So, good service.\u003c/p>\n\u003cp class=\"\" data-start=\"4680\" data-end=\"4706\">\u003cstrong data-start=\"4680\" data-end=\"4694\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"49\" data-end=\"231\">\u003cstrong data-start=\"49\" data-end=\"67\">Rashawn Moore:\u003c/strong> My go-to dish is the pollo alla sostanza. It’s a chicken breast cooked in brown butter, and it’s perfectly crisp on the outside and very, very juicy in the middle.\u003c/p>\n\u003cp class=\"\" data-start=\"233\" data-end=\"451\">\u003cstrong data-start=\"233\" data-end=\"256\">Dashini Jeyathurai:\u003c/strong> You know when you’re at a Mexican restaurant and the fajitas come out and there’s the sizzling sound — that had that effect because you bring that out and everyone looks at what you’re ordering.\u003c/p>\n\u003cp class=\"\" data-start=\"453\" data-end=\"576\">\u003cstrong data-start=\"453\" data-end=\"471\">Rashawn Moore:\u003c/strong> And there’s that nuttiness that you get with the brown butter. And it’s perfect for that bread, as well.\u003c/p>\n\u003cp class=\"\" data-start=\"578\" data-end=\"631\">\u003cstrong data-start=\"578\" data-end=\"597\">Leslie Sbrocco:\u003c/strong> Everything is better with butter.\u003c/p>\n\u003cp class=\"\" data-start=\"633\" data-end=\"679\">\u003cstrong data-start=\"633\" data-end=\"647\">Erin Hurd:\u003c/strong> Yeah. This type of butter? Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"681\" data-end=\"812\">\u003cstrong data-start=\"681\" data-end=\"699\">Rashawn Moore:\u003c/strong> Yeah. And it comes with a slice of lemon. So, you can just squeeze that right on top, and it really balances it.\u003c/p>\n\u003cp class=\"\" data-start=\"814\" data-end=\"1078\">\u003cstrong data-start=\"814\" data-end=\"832\">Rashawn Moore:\u003c/strong> Another dish I had was the braised oxtail stuffed ravioli. It has, like, really great savory flavors complemented by white wine sauce. Another one of those dishes that people are like, “I want that,” you know, from the other table. It was great.\u003c/p>\n\u003cp class=\"\" data-start=\"1080\" data-end=\"1462\">\u003cstrong data-start=\"1080\" data-end=\"1103\">Dashini Jeyathurai:\u003c/strong> And I also got another pasta dish, something called torchio, and this was a really interesting pasta, I’d never had it before, and it came with leeks, as well as chanterelle mushrooms. But what surprised me was the butternut squash in there. So, it added this sweet flavor that I wasn’t really expecting with the pasta. But another one that I really enjoyed.\u003c/p>\n\u003cp class=\"\" data-start=\"1464\" data-end=\"1582\">\u003cstrong data-start=\"1464\" data-end=\"1478\">Erin Hurd:\u003c/strong> I had a seasonal mocktail that they had listed. It was a Bellini-type cocktail and it was so delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"1584\" data-end=\"1832\">\u003cstrong data-start=\"1584\" data-end=\"1602\">Rashawn Moore:\u003c/strong> The bartender’s really knowledgeable, too, so you can go up to him and just be like, “Hey, these are my flavors,” and Justin literally will put a whole bunch of ideas in your head and you’re like, “Whatever, I’ll try everything.”\u003c/p>\n\u003cp class=\"\" data-start=\"1834\" data-end=\"1889\">\u003cstrong data-start=\"1834\" data-end=\"1853\">Leslie Sbrocco:\u003c/strong> Now, did you have room for dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"1891\" data-end=\"1917\">\u003cstrong data-start=\"1891\" data-end=\"1905\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1919\" data-end=\"1950\">\u003cstrong data-start=\"1919\" data-end=\"1938\">Leslie Sbrocco:\u003c/strong> Okay, good.\u003c/p>\n\u003cp class=\"\" data-start=\"1952\" data-end=\"2235\">\u003cstrong data-start=\"1952\" data-end=\"1966\">Erin Hurd:\u003c/strong> I had the affogato — vanilla, so I went classic. And the little shot of espresso, I love that it came separate because I was able to pour a little bit on, eat a little bit, pour a little bit more, finish it, but then I definitely drank out of that little dessert bowl.\u003c/p>\n\u003cp class=\"\" data-start=\"2237\" data-end=\"2265\">\u003cstrong data-start=\"2237\" data-end=\"2256\">Leslie Sbrocco:\u003c/strong> So good.\u003c/p>\n\u003cp class=\"\" data-start=\"2267\" data-end=\"2570\">\u003cstrong data-start=\"2267\" data-end=\"2281\">Erin Hurd:\u003c/strong> It was so good! I also had the creme caramel di zucca, and it was so delicious. It was like this pumpkin cheesecake sprinkled with crushed Amaretti cookies, as well as two big pieces of Amaretti cookies right next to it, beautiful dessert, and it was such a perfect ending to our evening.\u003c/p>\n\u003cp class=\"\" data-start=\"2572\" data-end=\"2713\">\u003cstrong data-start=\"2572\" data-end=\"2591\">Leslie Sbrocco:\u003c/strong> And do you feel like, you know, it was a reasonably priced restaurant for the atmosphere and for the quality of the food?\u003c/p>\n\u003cp class=\"\" data-start=\"2715\" data-end=\"2880\">\u003cstrong data-start=\"2715\" data-end=\"2729\">Erin Hurd:\u003c/strong> Absolutely. Especially for the standard of service that they provide and the quality of food. That was, like, a perfect date night kind of restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2882\" data-end=\"3096\">\u003cstrong data-start=\"2882\" data-end=\"2900\">Rashawn Moore:\u003c/strong> What I noticed when I walked in immediately was just how buzzy the vibe of the restaurant was. It just was like a really warm energy that translated through the whole restaurant, so I loved that.\u003c/p>\n\u003cp class=\"\" data-start=\"3098\" data-end=\"3163\">\u003cstrong data-start=\"3098\" data-end=\"3117\">Leslie Sbrocco:\u003c/strong> And it saves you the money of going to Italy.\u003c/p>\n\u003cp class=\"\" data-start=\"3165\" data-end=\"3194\">\u003cstrong data-start=\"3165\" data-end=\"3176\">Guests:\u003c/strong> Right! [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3196\" data-end=\"3224\">\u003cstrong data-start=\"3196\" data-end=\"3210\">Erin Hurd:\u003c/strong> We love that.\u003c/p>\n\u003cp class=\"\" data-start=\"3226\" data-end=\"3398\">\u003cstrong data-start=\"3226\" data-end=\"3245\">Leslie Sbrocco:\u003c/strong> If you would like to try Via del Corso, it’s located on Shattuck Avenue in Berkeley, and the average dinner tab per person without drinks is around $70.\u003c/p>\n\u003cp class=\"\" data-start=\"85\" data-end=\"427\">\u003cstrong data-start=\"85\" data-end=\"104\">Leslie Sbrocco:\u003c/strong> It’s been more than 20 years since Dashini moved to America from her native Malaysia, and in all that time, she’s dreamt of finding a restaurant offering authentic flavors of home. Luckily, she’s finally found a spot that serves up all her childhood favorites. Located in the heart of Pleasanton, it’s Curry Leaves Bistro.\u003c/p>\n\u003cp class=\"\" data-start=\"429\" data-end=\"444\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"446\" data-end=\"837\">\u003cstrong data-start=\"446\" data-end=\"463\">Rounak Dumra:\u003c/strong> Curry Leaves Bistro is a Malaysian restaurant specializing in Malaysian street food. Mee rebus. I’m originally from an island called Penang. You ask any Malaysian, you know, “When someone says Penang, what is the first thing that you say?” They’ll say “Food.” We like our gravy a little bit thick. Truth be told, we eat seven or eight times a day. It’s just the way we are.\u003c/p>\n\u003cp class=\"\" data-start=\"839\" data-end=\"854\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"856\" data-end=\"1237\">\u003cstrong data-start=\"856\" data-end=\"873\">Rounak Dumra:\u003c/strong> Defining Malaysian food is not an easy task. There are so many cultures and influences from all over the world. You want something savory, something sweet, you want something spicy, there’s something for everyone. Curry leaf is something that all cultures in Malaysia primarily use. The Indian, Chinese, Malay, and the Peranakan cultures, they all use curry leaf.\u003c/p>\n\u003cp class=\"\" data-start=\"1239\" data-end=\"1653\">\u003cstrong data-start=\"1239\" data-end=\"1256\">Rounak Dumra:\u003c/strong> One of my favorite things to cook is char koay teow. It is a flat rice noodle similar to Pad Thai. Char koay teow is a favorite of everybody in Malaysia. Drinks are part of the Malaysian cuisine, but you know, our most popular item, which is the teh tarik, which is literally translated to “pulled tea.” We mix them and cool them down by pouring from one cup to the other cup as high as possible.\u003c/p>\n\u003cp class=\"\" data-start=\"1655\" data-end=\"1692\">\u003cstrong data-start=\"1655\" data-end=\"1665\">Group:\u003c/strong> Wow! [cheers and applause]\u003c/p>\n\u003cp class=\"\" data-start=\"1694\" data-end=\"1718\">\u003cstrong data-start=\"1694\" data-end=\"1707\">Customer:\u003c/strong> Thank you.\u003c/p>\n\u003cp class=\"\" data-start=\"1720\" data-end=\"1759\">\u003cstrong data-start=\"1720\" data-end=\"1737\">Rounak Dumra:\u003c/strong> Don’t change a thing.\u003c/p>\n\u003cp class=\"\" data-start=\"1761\" data-end=\"1792\">\u003cstrong data-start=\"1761\" data-end=\"1774\">Customer:\u003c/strong> Okay, okay, okay!\u003c/p>\n\u003cp class=\"\" data-start=\"1794\" data-end=\"2084\">\u003cstrong data-start=\"1794\" data-end=\"1811\">Rounak Dumra:\u003c/strong> The best compliment that I can get from any Malaysian who comes in here is like, “Wow, this is just like going back home to eat. Now, I don’t have to fly back to eat.” Your regular. It makes me feel good that I’ve done justice to our national food and to my favorite dish.\u003c/p>\n\u003cp class=\"\" data-start=\"2086\" data-end=\"2101\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2103\" data-end=\"2209\">\u003cstrong data-start=\"2103\" data-end=\"2122\">Leslie Sbrocco:\u003c/strong> So, Dashini, it’s been a challenge for you, hasn’t it, to find real Malaysian cuisine?\u003c/p>\n\u003cp class=\"\" data-start=\"2211\" data-end=\"2483\">\u003cstrong data-start=\"2211\" data-end=\"2234\">Dashini Jeyathurai:\u003c/strong> It has been. I tend to try and get the adjacent cuisines like Thai food, et cetera, but it’s not the same, and I’ve been on the hunt, and I finally chanced upon Curry Leaves Bistro and lo and behold, it’s like the Malaysian embassy of the Bay Area.\u003c/p>\n\u003cp class=\"\" data-start=\"2485\" data-end=\"2507\">\u003cstrong data-start=\"2485\" data-end=\"2496\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"2509\" data-end=\"2556\">\u003cstrong data-start=\"2509\" data-end=\"2528\">Leslie Sbrocco:\u003c/strong> You found it! You found it!\u003c/p>\n\u003cp class=\"\" data-start=\"2558\" data-end=\"2599\">\u003cstrong data-start=\"2558\" data-end=\"2581\">Dashini Jeyathurai:\u003c/strong> I found it, yeah!\u003c/p>\n\u003cp class=\"\" data-start=\"2601\" data-end=\"2682\">\u003cstrong data-start=\"2601\" data-end=\"2620\">Leslie Sbrocco:\u003c/strong> And what is it? What do you, you know, draws you in the door?\u003c/p>\n\u003cp class=\"\" data-start=\"2684\" data-end=\"3163\">\u003cstrong data-start=\"2684\" data-end=\"2707\">Dashini Jeyathurai:\u003c/strong> Oh, the dish that brings me into that restaurant is char koay teow, which is a childhood favorite. And char means, sort of, stir-fried. And it’s rice noodles cooked with soy sauce, bean sprouts, green chives in there, tons of shrimp, which I love. This real flavor from the wok that it’s cooked in — that sense of, I think it’s called wok hei — and that is something that char koay teow from Curry Leaves Bistro has in spades. So, that’s one of my go-tos.\u003c/p>\n\u003cp class=\"\" data-start=\"3165\" data-end=\"3230\">\u003cstrong data-start=\"3165\" data-end=\"3184\">Leslie Sbrocco:\u003c/strong> And what did you start with when you went in?\u003c/p>\n\u003cp class=\"\" data-start=\"3232\" data-end=\"3413\">\u003cstrong data-start=\"3232\" data-end=\"3255\">Dashini Jeyathurai:\u003c/strong> So, as a starter, I had the roti canai, which is, like, the roti crispy bread paired with the curry. And I have a weakness for, like, layered crispy bread…\u003c/p>\n\u003cp class=\"\" data-start=\"3415\" data-end=\"3447\">\u003cstrong data-start=\"3415\" data-end=\"3434\">Leslie Sbrocco:\u003c/strong> Who doesn’t?\u003c/p>\n\u003cp class=\"\" data-start=\"3449\" data-end=\"3578\">\u003cstrong data-start=\"3449\" data-end=\"3472\">Dashini Jeyathurai:\u003c/strong> Right, exactly. And it was so buttery. And then, you just dip it right in that curry, and it was so good.\u003c/p>\n\u003cp class=\"\" data-start=\"3580\" data-end=\"3741\">\u003cstrong data-start=\"3580\" data-end=\"3598\">Rashawn Moore:\u003c/strong> Super delicious to just dip it inside the curry that had a piece of chicken in it that was an actual piece of chicken with a bone still in it.\u003c/p>\n\u003cp class=\"\" data-start=\"3743\" data-end=\"3765\">\u003cstrong data-start=\"3743\" data-end=\"3754\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3767\" data-end=\"4120\">\u003cstrong data-start=\"3767\" data-end=\"3785\">Rashawn Moore:\u003c/strong> Like, it was great bang for your buck for just this one plate. And I also had the mee goreng, and it is kind of like a Chinese chow mein. That’s what it reminded me of. It came with a healthy portion of shrimp, and calamari, and just beansprouts for crunch, and green onions for freshness. And it was just a delicious, delicious meal.\u003c/p>\n\u003cp class=\"\" data-start=\"4122\" data-end=\"4723\">\u003cstrong data-start=\"4122\" data-end=\"4145\">Dashini Jeyathurai:\u003c/strong> So, one of the dishes that I really like to also get there is called nasi kandar. And that means carried rice, and it was brought to Malaysia by Indian immigrants who would sell rice on wooden poles. And so, that rice dish comes with a beautiful curry as well as a side of pickles. So, it’s a nice complement to the spiciness of the curry. Always comes with some kind of protein, I get it with chicken, but my daughter is vegetarian and so she got it with tofu and really enjoyed it. And we got something called mee rebus, which was a noodle dish that came with a potato gravy.\u003c/p>\n\u003cp class=\"\" data-start=\"4725\" data-end=\"4775\">\u003cstrong data-start=\"4725\" data-end=\"4742\">Jai Kandayah:\u003c/strong> It’s a sweet potato based gravy.\u003c/p>\n\u003cp class=\"\" data-start=\"4777\" data-end=\"4953\">\u003cstrong data-start=\"4777\" data-end=\"4800\">Dashini Jeyathurai:\u003c/strong> Sounds dodgy, but it’s actually very good. And on top of it was a couple of crispy shrimp. It has udon vibes, but yes, I went to town on that, loved it.\u003c/p>\n\u003cp class=\"\" data-start=\"4955\" data-end=\"5008\">\u003cstrong data-start=\"4955\" data-end=\"4974\">Leslie Sbrocco:\u003c/strong> Did you have any of those dishes?\u003c/p>\n\u003cp class=\"\" data-start=\"5010\" data-end=\"5059\">\u003cstrong data-start=\"5010\" data-end=\"5024\">Erin Hurd:\u003c/strong> I didn’t have any of those dishes.\u003c/p>\n\u003cp class=\"\" data-start=\"5061\" data-end=\"5098\">\u003cstrong data-start=\"5061\" data-end=\"5080\">Leslie Sbrocco:\u003c/strong> But now you know.\u003c/p>\n\u003cp class=\"\" data-start=\"5100\" data-end=\"5175\">\u003cstrong data-start=\"5100\" data-end=\"5114\">Erin Hurd:\u003c/strong> Yeah, exactly. And I will get everything that you just said.\u003c/p>\n\u003cp class=\"\" data-start=\"5177\" data-end=\"5211\">\u003cstrong data-start=\"5177\" data-end=\"5200\">Dashini Jeyathurai:\u003c/strong> Next time!\u003c/p>\n\u003cp class=\"\" data-start=\"150\" data-end=\"249\">\u003cstrong data-start=\"150\" data-end=\"164\">Erin Hurd:\u003c/strong> I also got a fried chicken, kind of traditional fried chicken, but spiced very well.\u003c/p>\n\u003cp class=\"\" data-start=\"251\" data-end=\"326\">\u003cstrong data-start=\"251\" data-end=\"268\">Rounak Dumra:\u003c/strong> We double fry our chicken so that it is moist and crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"328\" data-end=\"401\">\u003cstrong data-start=\"328\" data-end=\"346\">Rashawn Moore:\u003c/strong> And yeah, it’s really simple, but it’s really crunchy.\u003c/p>\n\u003cp class=\"\" data-start=\"403\" data-end=\"470\">\u003cstrong data-start=\"403\" data-end=\"422\">Leslie Sbrocco:\u003c/strong> And is that a Malaysian traditional dish or no?\u003c/p>\n\u003cp class=\"\" data-start=\"472\" data-end=\"512\">\u003cstrong data-start=\"472\" data-end=\"489\">Rounak Dumra:\u003c/strong> We love fried chicken.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"536\">\u003cstrong data-start=\"514\" data-end=\"525\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"538\" data-end=\"669\">\u003cstrong data-start=\"538\" data-end=\"555\">Rounak Dumra:\u003c/strong> You know, I mean, in Malaysia, you could get fried chicken for breakfast. So, you can eat it any time of the day.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"785\">\u003cstrong data-start=\"671\" data-end=\"689\">Rashawn Moore:\u003c/strong> It was the spices that really got me. You know, it’s not seasoned how a normal fried chicken…\u003c/p>\n\u003cp class=\"\" data-start=\"787\" data-end=\"818\">\u003cstrong data-start=\"787\" data-end=\"804\">Rounak Dumra:\u003c/strong> That’s right.\u003c/p>\n\u003cp class=\"\" data-start=\"820\" data-end=\"960\">\u003cstrong data-start=\"820\" data-end=\"838\">Rashawn Moore:\u003c/strong> You know? It definitely had the seasons from Malaysia. Then, I got a rose drink. Very smooth, almost like horchata vibes.\u003c/p>\n\u003cp class=\"\" data-start=\"962\" data-end=\"999\">\u003cstrong data-start=\"962\" data-end=\"985\">Dashini Jeyathurai:\u003c/strong> Yes! Bandung?\u003c/p>\n\u003cp class=\"\" data-start=\"1001\" data-end=\"1167\">\u003cstrong data-start=\"1001\" data-end=\"1019\">Rashawn Moore:\u003c/strong> Bandung, yes, exactly. It was so different because I’ve never had a floral drink. I got a large, and it was just like, I have to drink all of this.\u003c/p>\n\u003cp class=\"\" data-start=\"1169\" data-end=\"1305\">\u003cstrong data-start=\"1169\" data-end=\"1192\">Dashini Jeyathurai:\u003c/strong> So, I tried it, and I’m not much of a floral kind of person, but you know who drank all of it was my 3-year-old!\u003c/p>\n\u003cp class=\"\" data-start=\"1307\" data-end=\"1329\">\u003cstrong data-start=\"1307\" data-end=\"1318\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1331\" data-end=\"1433\">\u003cstrong data-start=\"1331\" data-end=\"1354\">Dashini Jeyathurai:\u003c/strong> She said, “Ooh, it’s a pink, pretty drink! And it tastes sweet and delicious!”\u003c/p>\n\u003cp class=\"\" data-start=\"1435\" data-end=\"1511\">\u003cstrong data-start=\"1435\" data-end=\"1454\">Leslie Sbrocco:\u003c/strong> And did you feel like the portions were big? Just right?\u003c/p>\n\u003cp class=\"\" data-start=\"1513\" data-end=\"1543\">\u003cstrong data-start=\"1513\" data-end=\"1527\">Erin Hurd:\u003c/strong> Decently sized.\u003c/p>\n\u003cp class=\"\" data-start=\"1545\" data-end=\"1580\">\u003cstrong data-start=\"1545\" data-end=\"1568\">Dashini Jeyathurai:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1582\" data-end=\"1653\">\u003cstrong data-start=\"1582\" data-end=\"1601\">Leslie Sbrocco:\u003c/strong> Did you bring any home or did you eat it all there?\u003c/p>\n\u003cp class=\"\" data-start=\"1655\" data-end=\"1683\">\u003cstrong data-start=\"1655\" data-end=\"1669\">Erin Hurd:\u003c/strong> I ate it all.\u003c/p>\n\u003cp class=\"\" data-start=\"1685\" data-end=\"1707\">\u003cstrong data-start=\"1685\" data-end=\"1696\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1709\" data-end=\"1782\">\u003cstrong data-start=\"1709\" data-end=\"1728\">Leslie Sbrocco:\u003c/strong> Well, it’s a real discovery, isn’t it, for everybody.\u003c/p>\n\u003cp class=\"\" data-start=\"1784\" data-end=\"1820\">\u003cstrong data-start=\"1784\" data-end=\"1807\">Dashini Jeyathurai:\u003c/strong> I love that!\u003c/p>\n\u003cp class=\"\" data-start=\"1822\" data-end=\"1896\">\u003cstrong data-start=\"1822\" data-end=\"1841\">Leslie Sbrocco:\u003c/strong> And hard for you to find! It was hard for you to find.\u003c/p>\n\u003cp class=\"\" data-start=\"1898\" data-end=\"1969\">\u003cstrong data-start=\"1898\" data-end=\"1921\">Dashini Jeyathurai:\u003c/strong> It was hard to find but now we’ve got our spot.\u003c/p>\n\u003cp class=\"\" data-start=\"1971\" data-end=\"1993\">\u003cstrong data-start=\"1971\" data-end=\"1982\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1995\" data-end=\"2174\">\u003cstrong data-start=\"1995\" data-end=\"2014\">Leslie Sbrocco:\u003c/strong> If you would like to try Curry Leaves Bistro, it’s located on Las Positas Boulevard in Pleasanton, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp class=\"\" data-start=\"2176\" data-end=\"2302\">\u003cstrong data-start=\"2176\" data-end=\"2195\">Leslie Sbrocco:\u003c/strong> And now, reporter \u003cstrong data-start=\"2214\" data-end=\"2234\">Cecilia Phillips\u003c/strong> samples South Asian treats and beats in the heart of San Francisco.\u003c/p>\n\u003cp class=\"\" data-start=\"2304\" data-end=\"2456\">\u003cstrong data-start=\"2304\" data-end=\"2325\">Cecilia Phillips:\u003c/strong> Bhangra and Beats is an all-ages free night market that celebrates South Asian culture through food, through music, through dance.\u003c/p>\n\u003cp class=\"\" data-start=\"2458\" data-end=\"2496\">\u003cstrong data-start=\"2458\" data-end=\"2473\">Instructor:\u003c/strong> Lift them up and walk!\u003c/p>\n\u003cp class=\"\" data-start=\"2498\" data-end=\"2673\">\u003cstrong data-start=\"2498\" data-end=\"2519\">Cecilia Phillips:\u003c/strong> I heard that tonight’s celebration was especially important because this is the first time that San Francisco has put on an event that celebrates Diwali.\u003c/p>\n\u003cp class=\"\" data-start=\"2675\" data-end=\"2961\">\u003cstrong data-start=\"2675\" data-end=\"2690\">Vicki Virk:\u003c/strong> Yes, Diwali is a time to reflect, come together, give thanks, and to remember the beautiful things in life. There is such a massive population of South Asians in the Bay Area, and to be able to have their culture celebrated at a platform like this is absolutely amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"2963\" data-end=\"2978\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2980\" data-end=\"3111\">\u003cstrong data-start=\"2980\" data-end=\"2995\">Ranjan Dey:\u003c/strong> New Delhi Restaurant is a mixed immigrant family legacy business serving the most freaking Dey-licious Indian food.\u003c/p>\n\u003cp class=\"\" data-start=\"3113\" data-end=\"3178\">\u003cstrong data-start=\"3113\" data-end=\"3134\">Cecilia Phillips:\u003c/strong> Dey-licious. A play on your last name, Dey?\u003c/p>\n\u003cp class=\"\" data-start=\"3180\" data-end=\"3207\">\u003cstrong data-start=\"3180\" data-end=\"3195\">Ranjan Dey:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"3209\" data-end=\"3236\">\u003cstrong data-start=\"3209\" data-end=\"3230\">Cecilia Phillips:\u003c/strong> Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"3238\" data-end=\"3372\">\u003cstrong data-start=\"3238\" data-end=\"3253\">Ranjan Dey:\u003c/strong> This is called joy bomb. A rice ball covered with panko batter and fried. And you will be so joyful, you will tear up.\u003c/p>\n\u003cp class=\"\" data-start=\"3374\" data-end=\"3441\">\u003cstrong data-start=\"3374\" data-end=\"3395\">Cecilia Phillips:\u003c/strong> Oh, okay, alright! Somebody grab me a tissue.\u003c/p>\n\u003cp class=\"\" data-start=\"3443\" data-end=\"3510\">\u003cstrong data-start=\"3443\" data-end=\"3458\">Instructor:\u003c/strong> Then you can do, screw the light bulb, pet the dog.\u003c/p>\n\u003cp class=\"\" data-start=\"3512\" data-end=\"3552\">\u003cstrong data-start=\"3512\" data-end=\"3533\">Cecilia Phillips:\u003c/strong> Is that the dance?\u003c/p>\n\u003cp class=\"\" data-start=\"3554\" data-end=\"3581\">\u003cstrong data-start=\"3554\" data-end=\"3569\">Instructor:\u003c/strong> Dance move!\u003c/p>\n\u003cp class=\"\" data-start=\"3583\" data-end=\"3624\">\u003cstrong data-start=\"3583\" data-end=\"3604\">Cecilia Phillips:\u003c/strong> So, it goes like…\u003c/p>\n\u003cp class=\"\" data-start=\"3626\" data-end=\"3652\">\u003cstrong data-start=\"3626\" data-end=\"3641\">Instructor:\u003c/strong> Like that?\u003c/p>\n\u003cp class=\"\" data-start=\"3654\" data-end=\"3695\">\u003cstrong data-start=\"3654\" data-end=\"3675\">Cecilia Phillips:\u003c/strong> Yeah! There you go!\u003c/p>\n\u003cp class=\"\" data-start=\"3697\" data-end=\"3759\">\u003cstrong data-start=\"3697\" data-end=\"3718\">Cecilia Phillips:\u003c/strong> Alright, so I’ve danced. Now, can I eat?\u003c/p>\n\u003cp class=\"\" data-start=\"3761\" data-end=\"3781\">\u003cstrong data-start=\"3761\" data-end=\"3776\">Instructor:\u003c/strong> Yes!\u003c/p>\n\u003cp class=\"\" data-start=\"3783\" data-end=\"3842\">\u003cstrong data-start=\"3783\" data-end=\"3804\">Cecilia Phillips:\u003c/strong> I do feel myself starting to tear up.\u003c/p>\n\u003cp class=\"\" data-start=\"3844\" data-end=\"3869\">\u003cstrong data-start=\"3844\" data-end=\"3859\">Ranjan Dey:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"3871\" data-end=\"3900\">\u003cstrong data-start=\"3871\" data-end=\"3882\">Guests:\u003c/strong> That’s beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"3902\" data-end=\"3934\">\u003cstrong data-start=\"3902\" data-end=\"3923\">Cecilia Phillips:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp class=\"\" data-start=\"3936\" data-end=\"4001\">\u003cstrong data-start=\"3936\" data-end=\"3947\">Vendor:\u003c/strong> Wahjeewah specializes in Indian barbecue street food.\u003c/p>\n\u003cp class=\"\" data-start=\"4003\" data-end=\"4081\">\u003cstrong data-start=\"4003\" data-end=\"4024\">Cecilia Phillips:\u003c/strong> So, Wahjeewah, what does the name of your business mean?\u003c/p>\n\u003cp class=\"\" data-start=\"4083\" data-end=\"4392\">\u003cstrong data-start=\"4083\" data-end=\"4094\">Vendor:\u003c/strong> It’s an expression, when you eat something amazing, you’re like, “Wow, that’s fantastic.” When you’re satisfied, your heart speaks like “wahjeewah.” This is the lamb kebab. We wrapped it in a naan bread that we cooked fresh here. It has some pickled onions, some chutney on the side for some heat.\u003c/p>\n\u003cp class=\"\" data-start=\"4394\" data-end=\"4507\">\u003cstrong data-start=\"4394\" data-end=\"4415\">Cecilia Phillips:\u003c/strong> Here we go! Honestly, like, the lamb is so tender. Oh, my gosh, this is wahjeewah for sure!\u003c/p>\n\u003cp class=\"\" data-start=\"4509\" data-end=\"4836\">\u003cstrong data-start=\"4509\" data-end=\"4520\">Vendor:\u003c/strong> Barfia is a unique Indian confections and dessert business. Barfia’s almost like a fudge, but it’s not made out of chocolate. It’s made out of dried milk powder, ghee, and sugar. Here we have khoya, raspberry white chocolate, peanut butter, ube, Oreo, mango coconut, pistachio, celebration cake, and orange blossom.\u003c/p>\n\u003cp class=\"\" data-start=\"4838\" data-end=\"4891\">\u003cstrong data-start=\"4838\" data-end=\"4859\">Cecilia Phillips:\u003c/strong> Happy Diwali! Here we go, okay!\u003c/p>\n\u003cp class=\"\" data-start=\"4893\" data-end=\"4916\">\u003cstrong data-start=\"4893\" data-end=\"4904\">Vendor:\u003c/strong> Here we go.\u003c/p>\n\u003cp class=\"\" data-start=\"4918\" data-end=\"5008\">\u003cstrong data-start=\"4918\" data-end=\"4939\">Cecilia Phillips:\u003c/strong> It’s a really light, very subtle flavor of pistachio. Mm, delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5010\" data-end=\"5039\">\u003cstrong data-start=\"5010\" data-end=\"5021\">Vendor:\u003c/strong> Delicious, right?\u003c/p>\n\u003cp class=\"\" data-start=\"5041\" data-end=\"5078\">\u003cstrong data-start=\"5041\" data-end=\"5062\">Cecilia Phillips:\u003c/strong> That’s so good!\u003c/p>\n\u003cp class=\"\" data-start=\"5080\" data-end=\"5411\">\u003cstrong data-start=\"5080\" data-end=\"5099\">Aurum Kathuria:\u003c/strong> Naya Delights is all about the love of rose. And these days, I find a way to infuse it into every little thing I can. Here, we’ve got our rose chai — oat milk, chai latte, and then we add some rose water and rose syrup to really give it that rose flavor. We top it with crushed pistachios and fresh rose petals.\u003c/p>\n\u003cp class=\"\" data-start=\"5413\" data-end=\"5523\">\u003cstrong data-start=\"5413\" data-end=\"5434\">Cecilia Phillips:\u003c/strong> You’re in pink. I got a little pink here. And a pink straw. Wow, you’re really on brand.\u003c/p>\n\u003cp class=\"\" data-start=\"5525\" data-end=\"5553\">\u003cstrong data-start=\"5525\" data-end=\"5544\">Aurum Kathuria:\u003c/strong> [laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"5555\" data-end=\"5617\">\u003cstrong data-start=\"5555\" data-end=\"5576\">Cecilia Phillips:\u003c/strong> Oh, my gosh, it’s so light. I want more.\u003c/p>\n\u003cp class=\"\" data-start=\"5619\" data-end=\"5629\">[cheering]\u003c/p>\n\u003cp class=\"\" data-start=\"5631\" data-end=\"5646\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"5648\" data-end=\"6152\">\u003cstrong data-start=\"5648\" data-end=\"5667\">Leslie Sbrocco:\u003c/strong> I have to thank my fabulous guests on this week’s show, \u003cstrong data-start=\"5724\" data-end=\"5746\">Dashini Jeyathurai\u003c/strong>, who shared a taste of Malaysia at Curry Leaves Bistro in Pleasanton, \u003cstrong data-start=\"5817\" data-end=\"5834\">Rashawn Moore\u003c/strong>, who can’t get enough of the butter-basted chicken at Via del Corso in Berkeley, and \u003cstrong data-start=\"5920\" data-end=\"5933\">Erin Hurd\u003c/strong>, lover of the loco moco at Got Plate Lunch in Benicia. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"6080\" data-end=\"6106\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"6111\" data-end=\"6129\">Leslie Sbrocco\u003c/strong> and I’ll see you then.\u003c/p>\n\u003cp class=\"\" data-start=\"6154\" data-end=\"6199\">\u003cstrong data-start=\"6154\" data-end=\"6173\">Leslie Sbrocco:\u003c/strong> Cheers! Did you have fun?\u003c/p>\n\u003cp class=\"\" data-start=\"6201\" data-end=\"6225\">\u003cstrong data-start=\"6201\" data-end=\"6219\">Rashawn Moore:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"6227\" data-end=\"6253\">\u003cstrong data-start=\"6227\" data-end=\"6241\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6255\" data-end=\"6274\">\u003cstrong data-start=\"6255\" data-end=\"6266\">Guests:\u003c/strong> Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"6276\" data-end=\"6300\">\u003cstrong data-start=\"6276\" data-end=\"6290\">Erin Hurd:\u003c/strong> Whoo-hoo!\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6510\">\u003cstrong data-start=\"6302\" data-end=\"6323\">Cecilia Phillips:\u003c/strong> Bhangra and Beats is a brainchild of Into the Streets, a non-stop Bhangra. It’s so time to come together, eat good food, dress up in beautiful clothing and just celebrate being together.\u003c/p>\n\u003cp class=\"\" data-start=\"6512\" data-end=\"6533\">\u003cstrong data-start=\"6512\" data-end=\"6522\">Woman:\u003c/strong> And dance!\u003c/p>\n\u003cp class=\"\" data-start=\"6535\" data-end=\"6567\">\u003cstrong data-start=\"6535\" data-end=\"6556\">Cecilia Phillips:\u003c/strong> And dance.\u003c/p>\n\u003cp class=\"\" data-start=\"6569\" data-end=\"6652\">\u003cstrong data-start=\"6569\" data-end=\"6590\">Cecilia Phillips:\u003c/strong> Can you teach me, like, one dance move so I have something…\u003c/p>\n\u003cp class=\"\" data-start=\"6654\" data-end=\"6722\">\u003cstrong data-start=\"6654\" data-end=\"6669\">Instructor:\u003c/strong> Absolutely. Absolutely. Okay. So, clap, clap, dance.\u003c/p>\n\u003cp class=\"\" data-start=\"6724\" data-end=\"6778\">\u003cstrong data-start=\"6724\" data-end=\"6745\">Cecilia Phillips:\u003c/strong> Oh, my gosh! Am I doing Bhangra?\u003c/p>\n\u003cp class=\"\" data-start=\"6780\" data-end=\"6817\">\u003cstrong data-start=\"6780\" data-end=\"6795\">Instructor:\u003c/strong> You’re doing Bhangra!\u003c/p>\n\u003cp class=\"\" data-start=\"6819\" data-end=\"6841\">\u003cstrong data-start=\"6819\" data-end=\"6830\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"6843\" data-end=\"6914\">\u003cstrong data-start=\"6843\" data-end=\"6858\">Instructor:\u003c/strong> All else fails, you just have to bounce your shoulders.\u003c/p>\n\u003cp class=\"\" data-start=\"6916\" data-end=\"6979\">\u003cstrong data-start=\"6916\" data-end=\"6937\">Cecilia Phillips:\u003c/strong> Just bounce the shoulders. I can do that.\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/checkplease/23463/check-please-bay-area-reviews-got-plate-lunch-via-del-corso-curry-leaves-bistro",
"authors": [
"11084"
],
"programs": [
"checkplease_9339"
],
"categories": [
"checkplease_3845",
"checkplease_9067",
"checkplease_3763",
"checkplease_3750",
"checkplease_3730",
"checkplease_3740",
"checkplease_9210",
"checkplease_3731",
"checkplease_9200",
"checkplease_3859",
"checkplease_3751",
"checkplease_9407",
"checkplease_3472",
"checkplease_3742",
"checkplease_9408",
"checkplease_3738",
"checkplease_10",
"checkplease_3739",
"checkplease_9209",
"checkplease_9427"
],
"tags": [
"checkplease_9071",
"checkplease_8508",
"checkplease_763",
"checkplease_9242",
"checkplease_8972",
"checkplease_9162",
"checkplease_8566",
"checkplease_9424",
"checkplease_8661",
"checkplease_8556"
],
"featImg": "checkplease_23470",
"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 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 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",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1790119243,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 6,
"wordCount": 6061
},
"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": "2026-09-22T16:20:43-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 9200,
"slug": "food",
"name": "food"
},
"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 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 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\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_3730",
"checkplease_3740",
"checkplease_9210",
"checkplease_3731",
"checkplease_9200",
"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 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 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",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1790119616,
"stats": {
"hasAudio": false,
"hasVideo": false,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 7,
"wordCount": 4987
},
"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": "2026-09-22T16:26:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 9200,
"slug": "food",
"name": "food"
},
"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 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 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\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_3730",
"checkplease_3740",
"checkplease_9210",
"checkplease_3731",
"checkplease_9200",
"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>\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>\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",
"blocks": [],
"excerpt": null,
"status": "publish",
"parent": 0,
"modified": 1790119585,
"stats": {
"hasAudio": false,
"hasVideo": true,
"hasChartOrMap": false,
"iframeSrcs": [],
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"hasPolis": false,
"paragraphCount": 9,
"wordCount": 615
},
"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": "2026-09-22T16:26:25-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"primaryCategory": {
"termId": 9200,
"slug": "food",
"name": "food"
},
"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>\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>\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\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_3730",
"checkplease_3740",
"checkplease_9200",
"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_3729",
"checkplease_3739",
"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"
}
},
"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": {},
"racesGeneralEl2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/checkplease?category=asian-fusion": {
"isFetching": false,
"latestQuery": {
"from": 12,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 143,
"relation": "eq"
},
"items": [
"checkplease_23742",
"checkplease_23721",
"checkplease_23693",
"checkplease_23643",
"checkplease_23626",
"checkplease_23583",
"checkplease_23519",
"checkplease_23493",
"checkplease_23463",
"checkplease_23446",
"checkplease_23431",
"checkplease_23409"
],
"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_asian-fusion": {
"isLoading": true
},
"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_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_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_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_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_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_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_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_9450": {
"type": "terms",
"id": "checkplease_9450",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9450",
"found": true
},
"relationships": {},
"name": "Pacifica",
"slug": "pacifica",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "Pacifica - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1821,
"isLoading": false,
"link": "/checkplease/category/pacifica"
},
"checkplease_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_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_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_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_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_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_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_8633": {
"type": "terms",
"id": "checkplease_8633",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8633",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breakfast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breakfast Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1002,
"slug": "breakfast",
"isLoading": false,
"link": "/checkplease/tag/breakfast"
},
"checkplease_1368": {
"type": "terms",
"id": "checkplease_1368",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "1368",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brunch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brunch Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 29,
"slug": "brunch",
"isLoading": false,
"link": "/checkplease/tag/brunch"
},
"checkplease_9245": {
"type": "terms",
"id": "checkplease_9245",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "japanese cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "japanese cuisine Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1616,
"slug": "japanese-cuisine",
"isLoading": false,
"link": "/checkplease/tag/japanese-cuisine"
},
"checkplease_8794": {
"type": "terms",
"id": "checkplease_8794",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8794",
"found": true
},
"relationships": {},
"featImg": null,
"name": "japanese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "japanese food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1163,
"slug": "japanese-food",
"isLoading": false,
"link": "/checkplease/tag/japanese-food"
},
"checkplease_8758": {
"type": "terms",
"id": "checkplease_8758",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pacifica",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pacifica Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1127,
"slug": "pacifica",
"isLoading": false,
"link": "/checkplease/tag/pacifica"
},
"checkplease_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_8519": {
"type": "terms",
"id": "checkplease_8519",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8519",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san mateo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san mateo Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 888,
"slug": "san-mateo",
"isLoading": false,
"link": "/checkplease/tag/san-mateo"
},
"checkplease_9285": {
"type": "terms",
"id": "checkplease_9285",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9285",
"found": true
},
"relationships": {},
"featImg": null,
"name": "California",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "California Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1656,
"slug": "california",
"isLoading": false,
"link": "/checkplease/interest/california"
},
"checkplease_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_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_3740": {
"type": "terms",
"id": "checkplease_3740",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3740",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 158,
"slug": "east-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/east-bay-restaurant-info"
},
"checkplease_9210": {
"type": "terms",
"id": "checkplease_9210",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9210",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1581,
"slug": "east-bay",
"isLoading": false,
"link": "/checkplease/category/east-bay"
},
"checkplease_93": {
"type": "terms",
"id": "checkplease_93",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "93",
"found": true
},
"relationships": {},
"featImg": null,
"name": "filipino",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "filipino Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 295,
"slug": "filipino",
"isLoading": false,
"link": "/checkplease/category/filipino"
},
"checkplease_3831": {
"type": "terms",
"id": "checkplease_3831",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3831",
"found": true
},
"relationships": {},
"featImg": null,
"name": "greek",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "greek Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 236,
"slug": "greek-cuisine",
"isLoading": false,
"link": "/checkplease/category/greek-cuisine"
},
"checkplease_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_3754": {
"type": "terms",
"id": "checkplease_3754",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3754",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mediterranean",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mediterranean Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 166,
"slug": "mediterranean-cuisine",
"isLoading": false,
"link": "/checkplease/category/mediterranean-cuisine"
},
"checkplease_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_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_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_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_7949": {
"type": "terms",
"id": "checkplease_7949",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7949",
"found": true
},
"relationships": {},
"featImg": null,
"name": "walnut creek",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "walnut creek Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 316,
"slug": "walnut-creek",
"isLoading": false,
"link": "/checkplease/category/walnut-creek"
},
"checkplease_8584": {
"type": "terms",
"id": "checkplease_8584",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8584",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burlingame",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burlingame Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 953,
"slug": "burlingame",
"isLoading": false,
"link": "/checkplease/tag/burlingame"
},
"checkplease_8971": {
"type": "terms",
"id": "checkplease_8971",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8971",
"found": true
},
"relationships": {},
"featImg": null,
"name": "filipino cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "filipino cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1342,
"slug": "filipino-cuisine",
"isLoading": false,
"link": "/checkplease/tag/filipino-cuisine"
},
"checkplease_8565": {
"type": "terms",
"id": "checkplease_8565",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8565",
"found": true
},
"relationships": {},
"featImg": null,
"name": "filipino food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "filipino food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 934,
"slug": "filipino-food",
"isLoading": false,
"link": "/checkplease/tag/filipino-food"
},
"checkplease_9025": {
"type": "terms",
"id": "checkplease_9025",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9025",
"found": true
},
"relationships": {},
"featImg": null,
"name": "greek cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "greek cuisine Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1396,
"slug": "greek-cuisine",
"isLoading": false,
"link": "/checkplease/tag/greek-cuisine"
},
"checkplease_8599": {
"type": "terms",
"id": "checkplease_8599",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8599",
"found": true
},
"relationships": {},
"featImg": null,
"name": "greek food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "greek food Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 968,
"slug": "greek-food",
"isLoading": false,
"link": "/checkplease/tag/greek-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_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_8569": {
"type": "terms",
"id": "checkplease_8569",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8569",
"found": true
},
"relationships": {},
"featImg": null,
"name": "walnut creek",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "walnut creek Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 938,
"slug": "walnut-creek",
"isLoading": false,
"link": "/checkplease/tag/walnut-creek"
},
"checkplease_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_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_3637": {
"type": "terms",
"id": "checkplease_3637",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3637",
"found": true
},
"relationships": {},
"featImg": null,
"name": "african",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "african Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 250,
"slug": "african",
"isLoading": false,
"link": "/checkplease/category/african"
},
"checkplease_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_250": {
"type": "terms",
"id": "checkplease_250",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "california",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "california Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 172,
"slug": "california",
"isLoading": false,
"link": "/checkplease/category/california"
},
"checkplease_8017": {
"type": "terms",
"id": "checkplease_8017",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8017",
"found": true
},
"relationships": {},
"featImg": null,
"name": "danville",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "danville Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 384,
"slug": "danville",
"isLoading": false,
"link": "/checkplease/category/danville"
},
"checkplease_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_8116": {
"type": "terms",
"id": "checkplease_8116",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8116",
"found": true
},
"relationships": {},
"featImg": null,
"name": "international",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "international Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 483,
"slug": "international",
"isLoading": false,
"link": "/checkplease/category/international"
},
"checkplease_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_9186": {
"type": "terms",
"id": "checkplease_9186",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9186",
"found": true
},
"relationships": {},
"featImg": null,
"name": "middle eastern",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "middle eastern Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1557,
"slug": "middle-eastern",
"isLoading": false,
"link": "/checkplease/category/middle-eastern"
},
"checkplease_9275": {
"type": "terms",
"id": "checkplease_9275",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9275",
"found": true
},
"relationships": {},
"featImg": null,
"name": "napa",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "napa Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1646,
"slug": "napa-north-bay-restaurant-info",
"isLoading": false,
"link": "/checkplease/category/napa-north-bay-restaurant-info"
},
"checkplease_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_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_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_7994": {
"type": "terms",
"id": "checkplease_7994",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "7994",
"found": true
},
"relationships": {},
"featImg": null,
"name": "petaluma",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "petaluma Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 361,
"slug": "petaluma",
"isLoading": false,
"link": "/checkplease/category/petaluma"
},
"checkplease_8156": {
"type": "terms",
"id": "checkplease_8156",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8156",
"found": true
},
"relationships": {},
"featImg": null,
"name": "scandinavian",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "scandinavian Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 523,
"slug": "scandinavian",
"isLoading": false,
"link": "/checkplease/category/scandinavian"
},
"checkplease_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_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_3936": {
"type": "terms",
"id": "checkplease_3936",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3936",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street cart / truck",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street cart / truck Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 277,
"slug": "street-cart-truck",
"isLoading": false,
"link": "/checkplease/category/street-cart-truck"
},
"checkplease_9442": {
"type": "terms",
"id": "checkplease_9442",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9442",
"found": true
},
"relationships": {},
"name": "danville",
"slug": "danville",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "danville - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1813,
"isLoading": false,
"link": "/checkplease/tag/danville"
},
"checkplease_9445": {
"type": "terms",
"id": "checkplease_9445",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9445",
"found": true
},
"relationships": {},
"name": "eritrean cuisine",
"slug": "eritrean-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "eritrean cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1816,
"isLoading": false,
"link": "/checkplease/tag/eritrean-cuisine"
},
"checkplease_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_9444": {
"type": "terms",
"id": "checkplease_9444",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9444",
"found": true
},
"relationships": {},
"name": "middle eastern cuisine",
"slug": "middle-eastern-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "middle eastern cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1815,
"isLoading": false,
"link": "/checkplease/tag/middle-eastern-cuisine"
},
"checkplease_8579": {
"type": "terms",
"id": "checkplease_8579",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8579",
"found": true
},
"relationships": {},
"featImg": null,
"name": "napa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "napa Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 948,
"slug": "napa",
"isLoading": false,
"link": "/checkplease/tag/napa"
},
"checkplease_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_8640": {
"type": "terms",
"id": "checkplease_8640",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "8640",
"found": true
},
"relationships": {},
"featImg": null,
"name": "petaluma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "petaluma Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1009,
"slug": "petaluma",
"isLoading": false,
"link": "/checkplease/tag/petaluma"
},
"checkplease_9443": {
"type": "terms",
"id": "checkplease_9443",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9443",
"found": true
},
"relationships": {},
"name": "swedish cuisine",
"slug": "swedish-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "swedish cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1814,
"isLoading": false,
"link": "/checkplease/tag/swedish-cuisine"
},
"checkplease_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_9290": {
"type": "terms",
"id": "checkplease_9290",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9290",
"found": true
},
"relationships": {},
"featImg": null,
"name": "North Bay",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "North Bay Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1661,
"slug": "north-bay",
"isLoading": false,
"link": "/checkplease/interest/north-bay"
},
"checkplease_9277": {
"type": "terms",
"id": "checkplease_9277",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9277",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1648,
"slug": "oakland",
"isLoading": false,
"link": "/checkplease/interest/oakland"
},
"checkplease_9437": {
"type": "terms",
"id": "checkplease_9437",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9437",
"found": true
},
"relationships": {},
"name": "salvadoran",
"slug": "salvadoran",
"taxonomy": "category",
"description": null,
"featImg": null,
"headData": {
"title": "salvadoran - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1808,
"isLoading": false,
"link": "/checkplease/category/salvadoran"
},
"checkplease_9439": {
"type": "terms",
"id": "checkplease_9439",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9439",
"found": true
},
"relationships": {},
"name": "salvadoran cuisine",
"slug": "salvadoran-cuisine",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "salvadoran cuisine - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1810,
"isLoading": false,
"link": "/checkplease/tag/salvadoran-cuisine"
},
"checkplease_9438": {
"type": "terms",
"id": "checkplease_9438",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9438",
"found": true
},
"relationships": {},
"name": "salvadoran food",
"slug": "salvadoran-food",
"taxonomy": "tag",
"description": null,
"featImg": null,
"headData": {
"title": "salvadoran food - Check, Please! Bay Area",
"description": null,
"ogTitle": null,
"ogDescription": null,
"ogImgId": null,
"twTitle": null,
"twDescription": null,
"twImgId": null
},
"ttid": 1809,
"isLoading": false,
"link": "/checkplease/tag/salvadoran-food"
},
"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_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_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_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_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_3856": {
"type": "terms",
"id": "checkplease_3856",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "3856",
"found": true
},
"relationships": {},
"featImg": null,
"name": "russian, polish",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "russian, polish Archives | Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 262,
"slug": "russian-polish",
"isLoading": false,
"link": "/checkplease/category/russian-polish"
},
"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_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_9257": {
"type": "terms",
"id": "checkplease_9257",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9257",
"found": true
},
"relationships": {},
"featImg": null,
"name": "russian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "russian food Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1628,
"slug": "russian-food",
"isLoading": false,
"link": "/checkplease/tag/russian-food"
},
"checkplease_9289": {
"type": "terms",
"id": "checkplease_9289",
"meta": {
"index": "terms_1716263798",
"site": "checkplease",
"id": "9289",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Berkeley",
"description": null,
"taxonomy": "interest",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Berkeley Archives - Check, Please! Bay Area",
"ogDescription": null
},
"ttid": 1660,
"slug": "berkeley",
"isLoading": false,
"link": "/checkplease/interest/berkeley"
},
"checkplease_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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"
}
},
"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
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
