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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 7, airs Thursday, July 24, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>On our final episode of season 20’s visit to the Monterey Bay Area, we start in Monterey at \u003cstrong>Woody’s at the Airport\u003c/strong> where elevated comfort food meets panoramic runway views and a laid-back, welcoming vibe. Diners tuck into buttery sautéed sand dabs, honey chili wings, and “Wills Fargo” steak bites alongside a cucumber sesame salad — all before takeoff. Next, we head to \u003cstrong>Lucy’s on Lighthouse\u003c/strong> in Pacific Grove, a hot dog shop that pays tribute to NorCal surf and skate culture with over-the-top toppings and big personality. Crowd favorites include the bacon-wrapped Asilomar dog with house-made chili and grilled jalapeños, the Cobblestones dog featuring pulled pork and barbecue sauce, and crispy tots with Lucy’s sauce. We wrap up at \u003cstrong>Home\u003c/strong> in Soquel, where Chef Brad Briske serves seasonal dishes made with locally butchered meat and backyard produce in a former house-turned-restaurant. Standouts include the fried chicken with anchovy aioli, campanelle pasta with maitake mushrooms, and a candy cap mushroom panna cotta topped with porcini filo. And in Cecilia Tries It, reporter Cecilia Phillips winds her way through Castroville, \u003cstrong>chasing the story of the humble artichoke\u003c/strong> — a vegetable rooted deep in local soil and lore.\u003c/p>\n\u003cfigure id=\"attachment_23544\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23544\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Julia Madden-Fulk, Percival Lammie and TJ Thomander from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://woodysmontereyairport.com/\">\u003cstrong>Woody’s at the Airport\u003c/strong> (Monterey)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lucyspg.com\">\u003cstrong>Lucy’s on Lighthouse\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://homesoquel.com/\">\u003cstrong>Home \u003c/strong>(Soquel)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://seemonterey.com/food-drink/artichoke-trail\">\u003cstrong>Monterey County Artichoke Trail \u003c/strong>(Castroville)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"93\" data-end=\"111\">Leslie Sbrocco\u003c/strong>: We’re jetting in for coastal comforts in Monterey.\u003cbr>\n\u003cbr data-start=\"163\" data-end=\"166\">\u003cstrong data-start=\"166\" data-end=\"182\" data-is-only-node=\"\">TJ Thomander\u003c/strong>: When you stick your fork in, it goes down inches.\u003cbr>\n\u003cbr data-start=\"233\" data-end=\"236\">\u003cstrong data-start=\"236\" data-end=\"254\">Leslie Sbrocco\u003c/strong>: Hot dog heaven in Pacific Grove.\u003cbr>\n\u003cbr data-start=\"288\" data-end=\"291\">\u003cstrong data-start=\"291\" data-end=\"310\">Percival Lammie\u003c/strong>: A little bit of mustard on it, call it a day.\u003cbr>\n\u003cbr data-start=\"357\" data-end=\"360\">\u003cstrong data-start=\"360\" data-end=\"378\">Leslie Sbrocco\u003c/strong>: And a homey date night destination in Soquel.\u003cbr>\n\u003cbr data-start=\"425\" data-end=\"428\">\u003cstrong data-start=\"428\" data-end=\"449\">Julia Madden-Fulk\u003c/strong>: It did have a nice umami flavor.\u003cbr>\n\u003cbr data-start=\"483\" data-end=\"486\">\u003cstrong data-start=\"486\" data-end=\"504\">Leslie Sbrocco\u003c/strong>: Just ahead on a special Monterey Bay area edition of \u003cem data-start=\"559\" data-end=\"577\">“Check, Please!”\u003cbr>\n\u003c/em>\u003cbr data-start=\"577\" data-end=\"580\">\u003cstrong data-start=\"580\" data-end=\"599\">Jonathan Saguil\u003c/strong>: Eat the heart. Eat your heart out.\u003cbr>\n\u003cbr data-start=\"635\" data-end=\"638\">\u003cstrong data-start=\"638\" data-end=\"656\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to a special edition of \u003cem data-start=\"714\" data-end=\"742\">“Check, Please! Bay Area.”\u003c/em> Today we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"974\" data-end=\"992\">“Check, Please!”\u003c/em> table today are historical tour guide Julia Madden-Fulk, design program manager TJ Thomander and orthotics practitioner Percival Lammie. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1148\" data-end=\"1151\">\u003cstrong data-start=\"1151\" data-end=\"1170\">Percival Lammie\u003c/strong>: Thank you.\u003cbr>\n\u003cbr data-start=\"1182\" data-end=\"1185\">\u003cstrong data-start=\"1185\" data-end=\"1206\">Julia Madden-Fulk\u003c/strong>: Good to be here.\u003cbr>\n\u003cbr data-start=\"1224\" data-end=\"1227\">\u003cstrong data-start=\"1227\" data-end=\"1245\">Leslie Sbrocco\u003c/strong>: Percival says his pick offers elevated food that will take your taste buds to new heights. Don’t worry. Whether you’re a jet setter or just passing through, there’s no boarding pass required to kick back in Monterey at Woody’s at the Airport.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"106\" data-end=\"109\">\u003cstrong data-start=\"109\" data-end=\"121\">Tim Wood\u003c/strong>: If someone was to ask me what it’s like to own a restaurant at the airport, I would say it’s one of the most bizarre experiences I’ve ever had. Turn that puppy up. And that’s what’s exciting about it. We gear our food towards what people want to eat, whether they’re on the fly, no pun intended, or whether they want to sit and have a really nice meal.\u003cbr>\n\u003cbr data-start=\"475\" data-end=\"478\">\u003cstrong data-start=\"478\" data-end=\"487\">Woman\u003c/strong>: Oh, man, that’s good.\u003cbr>\n\u003cbr data-start=\"510\" data-end=\"513\">\u003cstrong data-start=\"513\" data-end=\"525\">Tim Wood\u003c/strong>: We have locals that come in every day.\u003cbr>\n\u003cbr data-start=\"565\" data-end=\"568\">\u003cstrong data-start=\"568\" data-end=\"575\">Man\u003c/strong>: Yeah!\u003cbr>\n\u003cbr data-start=\"582\" data-end=\"585\">\u003cstrong data-start=\"585\" data-end=\"597\">Tim Wood\u003c/strong>: Some folks, they’re just grabbing a bite before they get on a flight.\u003cbr>\n\u003cbr data-start=\"668\" data-end=\"671\">\u003cstrong data-start=\"671\" data-end=\"678\">Man\u003c/strong>: I’d travel over 700 miles for a chicken wing like that.\u003cbr>\n\u003cbr data-start=\"735\" data-end=\"738\">\u003cstrong data-start=\"738\" data-end=\"750\">Tim Wood\u003c/strong>: One of the biggest compliments we get is the menu has something for everyone. If I was to describe the cuisine, it would be locally sourced, Monterey-based, American-style food. This is our world-famous beet salad. It is all from here in Monterey County and up north a little bit in Hollister. Boom! Let that puppy get cooking. My favorite thing to eat would be a burger. There you go. We make a really good burger. Boom, boom. And that is a burger. What are we known for? It’s 100% the sand dabs… world-famous Monterey sand dabs… and the prime rib.\u003cbr>\n\u003cbr data-start=\"1305\" data-end=\"1308\">\u003cstrong data-start=\"1308\" data-end=\"1315\">Man\u003c/strong>: Oh, that’s my dinner.\u003cbr>\n\u003cbr data-start=\"1338\" data-end=\"1341\">\u003cstrong data-start=\"1341\" data-end=\"1353\">Tim Wood\u003c/strong>: This is our honey wing sauce. The craziest part about having a restaurant in the airport is that, like me, it doesn’t have any boundaries. We just go boom, boom, boom, boom, boom, boom, boom. And everybody loves a little bit of the Monterey Bay sea salt. Bang! The vibe at Woody’s at the Airport is pretty hustle and bustle. People coming, people going. You never know when you’re gonna hit turbulence. But whether you’re a diner or whether you want food and get out of here, our staff is really there to take care of you. And that’s really what makes the difference at Woody’s.\u003cbr>\n\u003cbr data-start=\"1933\" data-end=\"1936\">\u003cstrong data-start=\"1936\" data-end=\"1943\">All\u003c/strong>: Woody’s!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong data-start=\"96\" data-end=\"114\">Leslie Sbrocco\u003c/strong>: Alright, Percival, this seems like a real locals hangout.\u003cbr>\n\u003cbr data-start=\"173\" data-end=\"176\">\u003cstrong data-start=\"176\" data-end=\"195\" data-is-only-node=\"\">Percival Lammie\u003c/strong>: Yes, yes, yes, it is. But first, I’m your friend, so call me Percy.\u003cbr>\n\u003cbr data-start=\"264\" data-end=\"267\">\u003cstrong data-start=\"267\" data-end=\"285\">Leslie Sbrocco\u003c/strong>: Ah, okay, Percy. Percy. Are they friends, too?\u003cbr>\n\u003cbr data-start=\"333\" data-end=\"336\">\u003cstrong data-start=\"336\" data-end=\"355\">Percival Lammie\u003c/strong>: Yes. They’re friends, too. Yes, yes, you are. So, yeah, what I like is that any place you sit, you actually see the runway where the planes land.\u003cbr>\n\u003cbr data-start=\"502\" data-end=\"505\">\u003cstrong data-start=\"505\" data-end=\"523\">Leslie Sbrocco\u003c/strong>: I wore my flight attendant scarf.\u003cbr>\n\u003cbr data-start=\"558\" data-end=\"561\">\u003cstrong data-start=\"561\" data-end=\"580\">Percival Lammie\u003c/strong>: Yes, yes, I noticed.\u003cbr>\n\u003cbr data-start=\"602\" data-end=\"605\">\u003cstrong data-start=\"605\" data-end=\"626\">Julia Madden-Fulk\u003c/strong>: Perfect for the occasion.\u003cbr>\n\u003cbr data-start=\"653\" data-end=\"656\">\u003cstrong data-start=\"656\" data-end=\"674\">Leslie Sbrocco\u003c/strong>: When you’re watching the planes…\u003cbr>\n\u003cbr data-start=\"710\" data-end=\"713\">\u003cstrong data-start=\"713\" data-end=\"732\">Percival Lammie\u003c/strong>: Yes.\u003cbr>\n\u003cbr data-start=\"738\" data-end=\"741\">\u003cstrong data-start=\"741\" data-end=\"759\">Leslie Sbrocco\u003c/strong>: …what do you order?\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"804\">Percival Lammie\u003c/strong>: Well, first, I like the Wills Fargo steak bites. Wonderful. Tender, dipped in teriyaki. They garnish it with cucumber and red peppers, and then they sprinkle it with sesame. I didn’t try any of that. I just ate the steak bites.\u003cbr>\n\u003cbr data-start=\"1033\" data-end=\"1036\">\u003cstrong data-start=\"1036\" data-end=\"1054\">Leslie Sbrocco\u003c/strong>: Give me the meat.\u003cbr>\n\u003cbr data-start=\"1073\" data-end=\"1076\">\u003cstrong data-start=\"1076\" data-end=\"1095\">Percival Lammie\u003c/strong>: Yes, yes.\u003cbr>\n\u003cbr data-start=\"1106\" data-end=\"1109\">\u003cstrong data-start=\"1109\" data-end=\"1130\">Julia Madden-Fulk\u003c/strong>: I had some beer-battered onion rings. I can’t resist an onion ring. And they came really quickly. They were nice and thick, a little oily, but they had some really good sauces. Ranch. And then a spicy ketchup. It was so good.\u003cbr>\n\u003cbr data-start=\"1357\" data-end=\"1360\">\u003cstrong data-start=\"1360\" data-end=\"1378\">Leslie Sbrocco\u003c/strong>: And what did you start with?\u003cbr>\n\u003cbr data-start=\"1408\" data-end=\"1411\">\u003cstrong data-start=\"1411\" data-end=\"1427\">TJ Thomander\u003c/strong>: The plating really struck me. Even with the bread that they brought in, that they had sliced into small pieces with roasted garlic on top and parsley with drizzled olive oil. And so we ate that right up and chased it down with some honey wings.\u003cbr>\n\u003cbr data-start=\"1673\" data-end=\"1676\">\u003cstrong data-start=\"1676\" data-end=\"1695\">Percival Lammie\u003c/strong>: Honey chili wings.\u003cbr>\n\u003cbr data-start=\"1715\" data-end=\"1718\">\u003cstrong data-start=\"1718\" data-end=\"1734\">TJ Thomander\u003c/strong>: The honey chili wings. Exactly. And even on the menu, you know, it said award winning. So of course we got it.\u003cbr>\n\u003cbr data-start=\"1846\" data-end=\"1849\">\u003cstrong data-start=\"1849\" data-end=\"1867\">Leslie Sbrocco\u003c/strong>: And it is award winning?\u003cbr>\n\u003cbr data-start=\"1893\" data-end=\"1896\">\u003cstrong data-start=\"1896\" data-end=\"1915\">Percival Lammie\u003c/strong>: Yes. Yes. Yes.\u003cbr>\n\u003cbr data-start=\"1931\" data-end=\"1934\">\u003cstrong data-start=\"1934\" data-end=\"1952\">Leslie Sbrocco\u003c/strong>: Alright, let’s talk a little bit more about the honey chili wings because obviously that’s a popular item.\u003cbr>\n\u003cbr data-start=\"2060\" data-end=\"2063\">\u003cstrong data-start=\"2063\" data-end=\"2082\">Percival Lammie\u003c/strong>: Yes, yes. It had a glistening like it was wet but it wasn’t. So I’m sitting there, I’m chewing. I’m like, “Wow, these are amazing.” I’m talking to my wife. And we were just having fun with it. And I was like, “Wow.” I needed more. I needed more.\u003cbr>\n\u003cbr data-start=\"2329\" data-end=\"2332\">\u003cstrong data-start=\"2332\" data-end=\"2348\">TJ Thomander\u003c/strong>: For the main course, I had the sand dabs and they were herb-floured, so slightly breaded with a beurre blanc caper sauce that was just drenched from top to bottom with another side of tartar sauce, steamed veggies on the side. And it’s a very generous helping.\u003cbr>\n\u003cbr data-start=\"2610\" data-end=\"2613\">\u003cstrong data-start=\"2613\" data-end=\"2634\">Julia Madden-Fulk\u003c/strong>: I had the Swank Farms beet salad, and I love beets. I don’t eat meat, but I feel like a beet — like, I crave that like people crave meat.\u003cbr>\n\u003cbr data-start=\"2774\" data-end=\"2777\">\u003cstrong data-start=\"2777\" data-end=\"2795\">Leslie Sbrocco\u003c/strong>: A beet is kind of like a meat.\u003cbr>\n\u003cbr data-start=\"2827\" data-end=\"2830\">\u003cstrong data-start=\"2830\" data-end=\"2851\">Julia Madden-Fulk\u003c/strong>: It’s like the meat of the vegetable world. And it was really delicious. It had baby lettuce, a little radicchio, which added a nice bitterness to it.\u003cbr>\n\u003cbr data-start=\"3002\" data-end=\"3005\">\u003cstrong data-start=\"3005\" data-end=\"3021\">TJ Thomander\u003c/strong>: It was ginormous.\u003cbr>\n\u003cbr data-start=\"3040\" data-end=\"3043\">\u003cstrong data-start=\"3043\" data-end=\"3064\">Julia Madden-Fulk\u003c/strong>: It was huge, yeah.\u003cbr>\n\u003cbr data-start=\"3084\" data-end=\"3087\">\u003cstrong data-start=\"3087\" data-end=\"3103\">TJ Thomander\u003c/strong>: And I mean, there were beets in it, but there was a lot of other, you know, fennel and citrus and it was a big salad.\u003cbr>\n\u003cbr data-start=\"3222\" data-end=\"3225\">\u003cstrong data-start=\"3225\" data-end=\"3243\">Leslie Sbrocco\u003c/strong>: Mm-hmm.\u003cbr>\n\u003cbr data-start=\"3252\" data-end=\"3255\">\u003cstrong data-start=\"3255\" data-end=\"3276\">Julia Madden-Fulk\u003c/strong>: And for a main, we had the pasta of the day. It’s got a nice brothy tomato sauce with ricotta and a little fennel and Parmesan on the top.\u003cbr>\n\u003cbr data-start=\"3416\" data-end=\"3419\">\u003cstrong data-start=\"3419\" data-end=\"3437\">Leslie Sbrocco\u003c/strong>: And do you ever get the pasta?\u003cbr>\n\u003cbr data-start=\"3469\" data-end=\"3472\">\u003cstrong data-start=\"3472\" data-end=\"3491\">Percival Lammie\u003c/strong>: I would usually get the burger.\u003cbr>\n\u003cbr data-start=\"3524\" data-end=\"3527\">\u003cstrong data-start=\"3527\" data-end=\"3545\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"3552\" data-end=\"3555\">\u003cstrong data-start=\"3555\" data-end=\"3574\">Percival Lammie\u003c/strong>: It’s charbroiled. So you have that smoky flavor. Get the fixings of bacon and everything is crispy. What I really like is that when you get a burger, the bun has to be toasted.\u003cbr>\n\u003cbr data-start=\"3752\" data-end=\"3755\">\u003cstrong data-start=\"3755\" data-end=\"3773\">Leslie Sbrocco\u003c/strong>: Yes, no soggy bun.\u003cbr>\n\u003cbr data-start=\"3793\" data-end=\"3796\">\u003cstrong data-start=\"3796\" data-end=\"3815\">Percival Lammie\u003c/strong>: That is the killer. No soggy — No, no, I don’t do that. I don’t do that. It just adds to the flavor. So we enjoyed it. We enjoyed with the fries and everything. What I did order this time was the fish and chips with the cod fish, and I like that it’s crispy, it wasn’t oily and it was flaky. And they give you enough. They give you a generous — I mean, if you’re gonna eat there, you might as well know you’re gonna take some food home.\u003cbr>\n\u003cbr data-start=\"4255\" data-end=\"4258\">\u003cstrong data-start=\"4258\" data-end=\"4274\">TJ Thomander\u003c/strong>: Or on the plane.\u003cbr>\n\u003cbr data-start=\"4292\" data-end=\"4295\">\u003cstrong data-start=\"4295\" data-end=\"4314\">Percival Lammie\u003c/strong>: Or on the plane. On the plane.\u003cbr>\n\u003cbr data-start=\"4346\" data-end=\"4349\">\u003cstrong data-start=\"4349\" data-end=\"4370\">Julia Madden-Fulk\u003c/strong>: It was definitely generous helpings.\u003cbr>\n\u003cbr data-start=\"4408\" data-end=\"4411\">\u003cstrong data-start=\"4411\" data-end=\"4429\">Leslie Sbrocco\u003c/strong>: And what about desserts?\u003cbr>\n\u003cbr data-start=\"4455\" data-end=\"4458\">\u003cstrong data-start=\"4458\" data-end=\"4474\">TJ Thomander\u003c/strong>: Yeah, we had the cheesecake, which again was just beautifully plated. It was a generous helping for two, maybe three people.\u003cbr>\n\u003cbr data-start=\"4600\" data-end=\"4603\">\u003cstrong data-start=\"4603\" data-end=\"4622\">Percival Lammie\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4629\" data-end=\"4632\">\u003cstrong data-start=\"4632\" data-end=\"4648\">TJ Thomander\u003c/strong>: It was just the classic kind of crunchy graham cracker crust. And I mean, when you stick your fork in, it goes down inches until you hit that crust.\u003cbr>\n\u003cbr data-start=\"4798\" data-end=\"4801\">\u003cstrong data-start=\"4801\" data-end=\"4820\">Percival Lammie\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4827\" data-end=\"4830\">\u003cstrong data-start=\"4830\" data-end=\"4848\">Leslie Sbrocco\u003c/strong>: It sounds good.\u003cbr>\n\u003cbr data-start=\"4865\" data-end=\"4868\">\u003cstrong data-start=\"4868\" data-end=\"4889\">Julia Madden-Fulk\u003c/strong>: I also had dessert. Similar but a little different. We had the crème brulée. It was topped with strawberries and a little homemade whipped cream. Had a good crack of the sugar crust. So really delicious. We gobbled that up. It was quick.\u003cbr>\n\u003cbr data-start=\"5128\" data-end=\"5131\">\u003cstrong data-start=\"5131\" data-end=\"5149\">Leslie Sbrocco\u003c/strong>: Now, talk about service because you go back again and again.\u003cbr>\n\u003cbr data-start=\"5211\" data-end=\"5214\">\u003cstrong data-start=\"5214\" data-end=\"5233\">Percival Lammie\u003c/strong>: I like the atmosphere and I like how they treat people really, really well. Impeccable service.\u003cbr>\n\u003cbr data-start=\"5330\" data-end=\"5333\">\u003cstrong data-start=\"5333\" data-end=\"5351\">Leslie Sbrocco\u003c/strong>: Did you feel the same about service?\u003cbr>\n\u003cbr data-start=\"5389\" data-end=\"5392\">\u003cstrong data-start=\"5392\" data-end=\"5413\">Julia Madden-Fulk\u003c/strong>: I did feel the same. It wasn’t too busy, but they were super on top of it. I’m sure they would be if it was busy as well.\u003cbr>\n\u003cbr data-start=\"5536\" data-end=\"5539\">\u003cstrong data-start=\"5539\" data-end=\"5558\">Percival Lammie\u003c/strong>: Right.\u003cbr>\n\u003cbr data-start=\"5566\" data-end=\"5569\">\u003cstrong data-start=\"5569\" data-end=\"5587\">Leslie Sbrocco\u003c/strong>: Right. Is this a place you’d go back to?\u003cbr>\n\u003cbr data-start=\"5629\" data-end=\"5632\">\u003cstrong data-start=\"5632\" data-end=\"5648\">TJ Thomander\u003c/strong>: Oh, absolutely. You can hang out there seeing these big airplanes land right there in front of you. It’s one of the most unique atmospheres I’ve experienced.\u003cbr>\n\u003cbr data-start=\"5807\" data-end=\"5810\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Leslie Sbrocco\u003c/strong>: It’s really fun.\u003cbr>\n\u003cbr data-start=\"5846\" data-end=\"5849\">\u003cstrong data-start=\"5849\" data-end=\"5865\">TJ Thomander\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"5872\" data-end=\"5875\">\u003cstrong data-start=\"5875\" data-end=\"5893\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Woody’s at the Airport, it’s located on Fred Kane Drive in Monterey. And the average multi-course tab per person without drinks is around $60.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"489\" data-end=\"492\">\u003cstrong data-start=\"492\" data-end=\"508\">Joleen Green\u003c/strong>: Lucy’s on Lighthouse is everything I love and know. You guys good? My whole family skates, surfs, and I played roller derby for 13 years. This basically looks like my house. I have surfboards all over my yard, skateboards all in my house on the walls. 30 years of collecting stickers. This is Lucy, the dog that the restaurant is named after. I love me a hot dog. I love me a hot dog. We get them at concerts. We get them on vacation. We get them everywhere. I eat a lot of hot dogs. When you bite into a hot dog, the crispness, the snap makes a really good wiener. We have 18 different kinds of gourmet hot dog creations. We have really good sauerkraut, homemade chili, nacho cheese, all the good things. You could put anything you want on your wiener. [Laughs] All the names of our hot dogs are surf spots around the area, and the names of our sides are skateboarding tricks and roller-derby moves. Our most popular hot dog is named the Asilomar. It’s definitely the most surfed spot in Pacific Grove where all the locals surf. We have tasty milkshakes with whipped cream. We have beer, wine. We have mermaid mimosas, which is Brut champagne with a scoop of Marianne’s Raspberry sorbet ice cream. And it’s really good.\u003cbr>\n\u003cbr data-start=\"1730\" data-end=\"1733\">\u003cstrong data-start=\"1733\" data-end=\"1740\">Man\u003c/strong>: This song I like to call \u003cem data-start=\"1767\" data-end=\"1785\">“Check, Please!”\u003cbr>\n\u003c/em>\u003cbr data-start=\"1785\" data-end=\"1788\">\u003cstrong data-start=\"1788\" data-end=\"1804\">Joleen Green\u003c/strong>: Pacific Grove is the most amazing community. I was born and raised here. My whole family is still here. All the customers I’ve met over the last five years, just getting to know everyone in the area has been very special. It really means a lot to me to be in this town.\u003cbr>\n\u003cbr data-start=\"2075\" data-end=\"2078\">\u003cstrong data-start=\"2078\" data-end=\"2085\">All\u003c/strong>: [cheering]\u003c/p>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"481\" data-end=\"499\">Leslie Sbrocco\u003c/strong>: Alright, Julia. This is a meaty-centric place. What’s a vegetarian like you doing at a place like this?\u003cbr>\n\u003cbr data-start=\"604\" data-end=\"607\">\u003cstrong data-start=\"607\" data-end=\"628\">Julia Madden-Fulk\u003c/strong>: I know, I don’t know how I found myself there. Um, but the nice thing about Lucy’s is you can substitute any hot dog for a bacon-wrapped dog or for a veggie dog. And as a vegetarian who grew up not really eating alternative meat, it’s been a fun experience to dive into the hot-dog world. I usually go for the bone yards, which is bell pepper sautéed with onions, and it has the Lucy’s sauce on it, which is some sort of mixture…\u003cbr>\n\u003cbr data-start=\"1061\" data-end=\"1064\" data-is-only-node=\"\">\u003cstrong data-start=\"1064\" data-end=\"1083\">Percival Lammie\u003c/strong>: What’s in the Lucy’s sauce?\u003cbr>\n\u003cbr data-start=\"1112\" data-end=\"1115\">\u003cstrong data-start=\"1115\" data-end=\"1133\">Leslie Sbrocco\u003c/strong>: It’s their secret sauce and it’s secret.\u003cbr>\n\u003cbr data-start=\"1175\" data-end=\"1178\">\u003cstrong data-start=\"1178\" data-end=\"1199\">Julia Madden-Fulk\u003c/strong>: They’re not telling us. It seems to have a little bit of a honey mustard taste to it. Really good vinegary sauce.\u003cbr>\n\u003cbr data-start=\"1314\" data-end=\"1317\">\u003cstrong data-start=\"1317\" data-end=\"1335\">Leslie Sbrocco\u003c/strong>: I love that it’s a vegetarian called the Bone Yard.\u003cbr>\n\u003cbr data-start=\"1388\" data-end=\"1391\">\u003cstrong data-start=\"1391\" data-end=\"1412\">Julia Madden-Fulk\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"1419\" data-end=\"1422\">\u003cstrong data-start=\"1422\" data-end=\"1440\">Leslie Sbrocco\u003c/strong>: And when you say hot dogs and ice cream, you know, you’re thinking limited menu, but there is a lot to choose from.\u003cbr>\n\u003cbr data-start=\"1557\" data-end=\"1560\">\u003cstrong data-start=\"1560\" data-end=\"1576\">TJ Thomander\u003c/strong>: Oh, yes.\u003cbr>\n\u003cbr data-start=\"1586\" data-end=\"1589\">\u003cstrong data-start=\"1589\" data-end=\"1607\">Leslie Sbrocco\u003c/strong>: What’d you get?\u003cbr>\n\u003cbr data-start=\"1624\" data-end=\"1627\">\u003cstrong data-start=\"1627\" data-end=\"1643\">TJ Thomander\u003c/strong>: I think it was called the Dick Verde, which are Brussels sprouts. What was special about them is they had tons of flavor but were still crispy. Our whole table just demolished them.\u003cbr>\n\u003cbr data-start=\"1826\" data-end=\"1829\">\u003cstrong data-start=\"1829\" data-end=\"1850\">Julia Madden-Fulk\u003c/strong>: I have the same note that they’re really crunchy and crispy, but they also have so much of the caramelized balsamic glaze. So they’re really drenched in that sauce. Don’t know about healthy, but they’re delicious.\u003cbr>\n\u003cbr data-start=\"2065\" data-end=\"2068\">\u003cstrong data-start=\"2068\" data-end=\"2086\">Leslie Sbrocco\u003c/strong>: They’re delicious. Alright, what did you get, Percy?\u003cbr>\n\u003cbr data-start=\"2140\" data-end=\"2143\">\u003cstrong data-start=\"2143\" data-end=\"2162\">Percival Lammie\u003c/strong>: Well, I had tater tots. The Ollie is the tater tot. It’s wonderful. Just crispy all the way around. I like that they’re crunchy. I tried to use my fork to dip in the sauce and stuff. I couldn’t get my fork in. I was like, it’s perfect.\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: That’s a real tater tot.\u003cbr>\n\u003cbr data-start=\"2446\" data-end=\"2449\">\u003cstrong data-start=\"2449\" data-end=\"2468\">Percival Lammie\u003c/strong>: That’s a real tater tot. So I had to grab it and just shove it in there.\u003cbr>\n\u003cbr data-start=\"2542\" data-end=\"2545\">\u003cstrong data-start=\"2545\" data-end=\"2561\">TJ Thomander\u003c/strong>: Ollied it right into your mouth.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">\u003cstrong data-start=\"2598\" data-end=\"2617\">Percival Lammie\u003c/strong>: Yeah. Yeah. Pretty much. Pretty much. I don’t know what the Ollie is, but do you — Do you know what…?\u003cbr>\n\u003cbr data-start=\"2723\" data-end=\"2726\">\u003cstrong data-start=\"2726\" data-end=\"2742\">TJ Thomander\u003c/strong>: Yeah. It’s just when you jump on a skateboard and it sounds like that’s exactly what you did with the food.\u003cbr>\n\u003cbr data-start=\"2851\" data-end=\"2854\">\u003cstrong data-start=\"2854\" data-end=\"2873\">Percival Lammie\u003c/strong>: Yeah. Jumped into the Lucy’s sauce.\u003cbr>\n\u003cbr data-start=\"2910\" data-end=\"2913\">\u003cstrong data-start=\"2913\" data-end=\"2929\">TJ Thomander\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2936\" data-end=\"2939\">\u003cstrong data-start=\"2939\" data-end=\"2957\">Leslie Sbrocco\u003c/strong>: What about a hot dog?\u003cbr>\n\u003cbr data-start=\"2980\" data-end=\"2983\">\u003cstrong data-start=\"2983\" data-end=\"3002\">Percival Lammie\u003c/strong>: Hot dog — I had the Asilomar. It’s a Nathan’s hot dog, which I’m from New York. Nathan’s hot dog, carnivals and all that. Nathan’s hot — wrapped in bacon with a spicy chili sauce and cheese melted. It was really, really good. What really threw me was that there was so much stuff, and you can’t pick it up because it’s too heavy. So you got to use a fork and knife, which really is silly using a fork and knife on a hot dog.\u003cbr>\n\u003cbr data-start=\"3430\" data-end=\"3433\">\u003cstrong data-start=\"3433\" data-end=\"3451\">Leslie Sbrocco\u003c/strong>: Yeah, you got to pick up a hot dog.\u003cbr>\n\u003cbr data-start=\"3488\" data-end=\"3491\">\u003cstrong data-start=\"3491\" data-end=\"3510\">Percival Lammie\u003c/strong>: If I picked it up, it’d have been all over me. It was a lot of food. This thing was heavy.\u003cbr>\n\u003cbr data-start=\"3602\" data-end=\"3605\">\u003cstrong data-start=\"3605\" data-end=\"3621\">TJ Thomander\u003c/strong>: So the dog I got was called Freights. And it’s a full spear of pickle with a tangy mustard on it, relish and sport peppers. So it had, like, the sweet and the spicy and just felt kind of like the most classic dog that you can get. And then my parents got the Cobblestone, which was a bacon-wrapped hot dog that also had shredded pork on top. So I mean, again, very heavy, but so indulgent. And after a long day at the beach, I can’t imagine anything better.\u003cbr>\n\u003cbr data-start=\"4080\" data-end=\"4083\">\u003cstrong data-start=\"4083\" data-end=\"4104\">Julia Madden-Fulk\u003c/strong>: Right.\u003cbr>\n\u003cbr data-start=\"4112\" data-end=\"4115\">\u003cstrong data-start=\"4115\" data-end=\"4131\">TJ Thomander\u003c/strong>: And then my children got the mac and cheese, which actually has, like, a Tabasco onion ring on top.\u003cbr>\n\u003cbr data-start=\"4232\" data-end=\"4235\">\u003cstrong data-start=\"4235\" data-end=\"4254\">Percival Lammie\u003c/strong>: Yeah. They dip it in Tabasco sauce and then they deep-fry it.\u003cbr>\n\u003cbr data-start=\"4317\" data-end=\"4320\">\u003cstrong data-start=\"4320\" data-end=\"4336\">TJ Thomander\u003c/strong>: That was one that we passed around and really loved.\u003cbr>\n\u003cbr data-start=\"4390\" data-end=\"4393\">\u003cstrong data-start=\"4393\" data-end=\"4411\">Leslie Sbrocco\u003c/strong>: Excellent. What else did you get?\u003cbr>\n\u003cbr data-start=\"4446\" data-end=\"4449\">\u003cstrong data-start=\"4449\" data-end=\"4468\">Percival Lammie\u003c/strong>: I got the corn dog. Now, I appreciate a really, really good corn dog. I’ve had them at the carnivals here, but nothing like what’s at Lucy’s. It tasted like they actually took the Nathan’s hot dog, and they cooked it a little bit before they dipped it and deep-fried it. And it’s a sweet cornmeal that they use. Wonderful. A little bit of mustard on it. Call it a day. We were fighting over that.\u003cbr>\n\u003cbr data-start=\"4866\" data-end=\"4869\">\u003cstrong data-start=\"4869\" data-end=\"4885\">TJ Thomander\u003c/strong>: Yeah. We got the corn dog or my boys got the corn dog, too, but we ate it.\u003cbr>\n\u003cbr data-start=\"4961\" data-end=\"4964\">\u003cstrong data-start=\"4964\" data-end=\"4983\">Percival Lammie\u003c/strong>: You will not be disappointed.\u003cbr>\n\u003cbr data-start=\"5014\" data-end=\"5017\">\u003cstrong data-start=\"5017\" data-end=\"5035\">Leslie Sbrocco\u003c/strong>: So we got taters, we got dogs, we got veggie dogs. Let’s talk ice cream.\u003cbr>\n\u003cbr data-start=\"5109\" data-end=\"5112\">\u003cstrong data-start=\"5112\" data-end=\"5133\">Julia Madden-Fulk\u003c/strong>: Yeah, they have Marianne’s ice cream, a Santa Cruz company, and they have a lot of the special flavors. My favorite is 1020, which is like caramel and Oreo and all that good stuff.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5337\">Percival Lammie\u003c/strong>: Oh, we had the banana split, but I discovered — I discovered something and we fought over it. It’s called the butter brickle.\u003cbr>\n\u003cbr data-start=\"5465\" data-end=\"5468\">\u003cstrong data-start=\"5468\" data-end=\"5486\">Leslie Sbrocco\u003c/strong>: Oh, I love a butter brickle.\u003cbr>\n\u003cbr data-start=\"5516\" data-end=\"5519\">\u003cstrong data-start=\"5519\" data-end=\"5538\">Percival Lammie\u003c/strong>: I didn’t know what a butter brickle was. You know, vanilla ice cream with, like, toffee bits in it. It was crazy. And then we had basic vanilla and mint chip. If the whole thing was butter brickle, I’d have been fine. It was — Oh, we gonna have to go back and get that.\u003cbr>\n\u003cbr data-start=\"5810\" data-end=\"5813\">\u003cstrong data-start=\"5813\" data-end=\"5831\">Leslie Sbrocco\u003c/strong>: Did your kids get any ice cream? Did you get any ice cream?\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5911\">TJ Thomander\u003c/strong>: So we did get the mint chip milkshake. We shared it and it went down too fast, so we had to order another one. It’s exactly the way that you want to top a meal like this with these hot dogs. And so we were just all delighted.\u003cbr>\n\u003cbr data-start=\"6138\" data-end=\"6141\">\u003cstrong data-start=\"6141\" data-end=\"6159\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Lucy’s on Lighthouse, it’s located on Lighthouse Avenue in Pacific Grove. The average tab per person without drinks is around $20.\u003c/p>\n\u003cp data-start=\"515\" data-end=\"872\">Many chefs want you to feel at home in their restaurant, but the owners of TJ’s favorite place take that sentiment to a whole new level. Step inside the cozy house and you’re treated to a rustic meal inspired by the bounty of the coast, plus whatever’s in season in the gardens right out back. Located in Soquel Village, it’s the appropriately named Home.\u003c/p>\n\u003cp data-start=\"874\" data-end=\"8291\" data-is-last-node=\"\" data-is-only-node=\"\">[music playing]\u003cbr>\n\u003cbr data-start=\"889\" data-end=\"892\">\u003cstrong data-start=\"892\" data-end=\"911\">Bradford Briske\u003c/strong>: Home Soquel is truly Santa Cruz County’s food destination. This area produces food that feeds the country and the world, you know. So we’re so lucky to be here in the middle of it. People come and they just see a little house and they’re like, “Oh, how weird. Like, what a weird restaurant.” And then you take them outside and it’s the whole expansive space, you know, it’s a street to creek property, and it’s kind of special because it’s like a little hidden gem. That smoked flavor? Mmm.\u003cbr>\n\u003cbr data-start=\"1403\" data-end=\"1406\">\u003cstrong data-start=\"1406\" data-end=\"1425\">Bradford Briske\u003c/strong>: Yeah. The mustard. I made the menu based off of the way that I like to eat, with a focus on just strictly California ingredients. Welcome to the Home garden.\u003cbr>\n\u003cbr data-start=\"1584\" data-end=\"1587\">\u003cstrong data-start=\"1587\" data-end=\"1603\">Linda Ritten\u003c/strong>: In our garden, the herbs are always fresh. The rosemary, the fresh Buddha hand lemons, the fingerling limes, all the satsumas.\u003cbr>\n\u003cbr data-start=\"1731\" data-end=\"1734\">\u003cstrong data-start=\"1734\" data-end=\"1753\">Bradford Briske\u003c/strong>: This is a beautiful garnish. Not having to even go to a farmer’s market to get that, but be able to come out and pick it just an hour before we start dinner service, that’s what makes Home so special and so unique. We have a whole animal-butchering program. A lot of that lends itself into this homemade charcuterie program. Copa Lomo, our fennel salami. We make all our own bone-in prosciutto. We cure copas. We cure loins. We cure sirloins.\u003cbr>\n\u003cbr data-start=\"2197\" data-end=\"2200\">\u003cstrong data-start=\"2200\" data-end=\"2216\">Linda Ritten\u003c/strong>: We like to keep it homegrown. We want people to feel comfortable.\u003cbr>\n\u003cbr data-start=\"2283\" data-end=\"2286\">\u003cstrong data-start=\"2286\" data-end=\"2305\">Bradford Briske\u003c/strong>: The vibe is so Santa Cruz. It’s like classic combination of flip-flops, swimsuit to fancy dinner with family, date night. There’s no particular style or dress code, that’s for sure.\u003cbr>\n\u003cbr data-start=\"2488\" data-end=\"2491\">\u003cstrong data-start=\"2491\" data-end=\"2498\">Man\u003c/strong>: For three years.\u003cbr>\n\u003cbr data-start=\"2516\" data-end=\"2519\">\u003cstrong data-start=\"2519\" data-end=\"2538\">Bradford Briske\u003c/strong>: It’s definitely worth the wait.\u003cbr>\n\u003cbr data-start=\"2571\" data-end=\"2574\">\u003cstrong data-start=\"2574\" data-end=\"2592\">Leslie Sbrocco\u003c/strong>: Now, TJ, you know, we use the term “farm to table” a lot. Backyard to table. But this truly lives that, right?\u003cbr>\n\u003cbr data-start=\"2704\" data-end=\"2707\">\u003cstrong data-start=\"2707\" data-end=\"2723\">TJ Thomander\u003c/strong>: Exactly. This really embodies that whole philosophy. The chef is looking to see what’s in season, what is ripe and what is delicious. Every time you go, there’ll probably be something different. So I always start with the focaccia with the sea lettuce butter. When else are you going to have sea lettuce butter?\u003cbr>\n\u003cbr data-start=\"3036\" data-end=\"3039\">\u003cstrong data-start=\"3039\" data-end=\"3057\">Leslie Sbrocco\u003c/strong>: Sea lettuce butter. No, I’ve not heard of that before.\u003cbr>\n\u003cbr data-start=\"3113\" data-end=\"3116\">\u003cstrong data-start=\"3116\" data-end=\"3132\">TJ Thomander\u003c/strong>: It’s served in an abalone shell. It’s like this tangy, umami seaweed flavor in your butter that combines with the crispy focaccia. And it’s just a perfect combination that you didn’t know could exist and really could only exist in this area.\u003cbr>\n\u003cbr data-start=\"3375\" data-end=\"3378\">\u003cstrong data-start=\"3378\" data-end=\"3396\">Leslie Sbrocco\u003c/strong>: Focaccia. Focaccia?\u003cbr>\n\u003cbr data-start=\"3417\" data-end=\"3420\">\u003cstrong data-start=\"3420\" data-end=\"3441\">Julia Madden-Fulk\u003c/strong>: Focaccia indeed. It was so beautiful in the presentation. It had a nice garlicky flavor to it as well. I loved the texture of the seaweed. It was a little bit of a crunch in each bite of the butter.\u003cbr>\n\u003cbr data-start=\"3641\" data-end=\"3644\">\u003cstrong data-start=\"3644\" data-end=\"3662\">Leslie Sbrocco\u003c/strong>: Alright, after the focaccia, what did you have next, Julia?\u003cbr>\n\u003cbr data-start=\"3723\" data-end=\"3726\">\u003cstrong data-start=\"3726\" data-end=\"3747\">Julia Madden-Fulk\u003c/strong>: Yes, we had the baby lettuce salad, which was also presented beautifully. And it came with fennel. It had some crumbles on top that were actually fermented almonds.\u003cbr>\n\u003cbr data-start=\"3913\" data-end=\"3916\">\u003cstrong data-start=\"3916\" data-end=\"3932\">TJ Thomander\u003c/strong>: I was surprised that it says “Parmesan.” Which is the fermented almonds.\u003cbr>\n\u003cbr data-start=\"4006\" data-end=\"4009\">\u003cstrong data-start=\"4009\" data-end=\"4030\">Julia Madden-Fulk\u003c/strong>: So it’s like “Parmesan” in quotes. Um, but it did have a nice umami flavor from that fermented almonds. And so that was really delicious. And the thing that really pulled me in was the cauliflower that I think was quickly fried. It had a bit of a chili-oil seasoning and currants on top as well. It was very delicious. I could just, like, drink that and I’m going to go back for that cauliflower.\u003cbr>\n\u003cbr data-start=\"4428\" data-end=\"4431\">\u003cstrong data-start=\"4431\" data-end=\"4449\">Leslie Sbrocco\u003c/strong>: Just for that?\u003cbr>\n\u003cbr data-start=\"4465\" data-end=\"4468\">\u003cstrong data-start=\"4468\" data-end=\"4489\">Julia Madden-Fulk\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4496\" data-end=\"4499\">\u003cstrong data-start=\"4499\" data-end=\"4517\">Leslie Sbrocco\u003c/strong>: What else did you have, Percy?\u003cbr>\n\u003cbr data-start=\"4549\" data-end=\"4552\">\u003cstrong data-start=\"4552\" data-end=\"4571\">Percival Lammie\u003c/strong>: I had the beet salad. How they cut the beet, it almost looked like tuna. The way it was shaped and everything. I was like, “Is this…” And I said, “No, it’s beet.” It was a beautiful presentation tossed with a light vinaigrette. And I was like, “Mmm, eat this.” And I like the beets. She tried and she thought — You know, she doesn’t eat beets, but she ate that.\u003cbr>\n\u003cbr data-start=\"4937\" data-end=\"4940\">\u003cstrong data-start=\"4940\" data-end=\"4958\">Leslie Sbrocco\u003c/strong>: Your wife?\u003cbr>\n\u003cbr data-start=\"4970\" data-end=\"4973\">\u003cstrong data-start=\"4973\" data-end=\"4992\">Percival Lammie\u003c/strong>: Yes. She took it.\u003cbr>\n\u003cbr data-start=\"5011\" data-end=\"5014\">\u003cstrong data-start=\"5014\" data-end=\"5032\">Leslie Sbrocco\u003c/strong>: She likes beets now.\u003cbr>\n\u003cbr data-start=\"5054\" data-end=\"5057\">\u003cstrong data-start=\"5057\" data-end=\"5076\">Percival Lammie\u003c/strong>: She likes that beet.\u003cbr>\n\u003cbr data-start=\"5098\" data-end=\"5101\">\u003cstrong data-start=\"5101\" data-end=\"5119\">Leslie Sbrocco\u003c/strong>: Anything else?\u003cbr>\n\u003cbr data-start=\"5135\" data-end=\"5138\">\u003cstrong data-start=\"5138\" data-end=\"5159\">Julia Madden-Fulk\u003c/strong>: Well, I also had a mushroom campanelle pasta, which was insane. And I don’t know what kind of mushroom was in there, but I think it was maybe a blend of different types. It definitely had, like, a really savory porcini flavor to it in a really creamy sauce. By that point, I was getting full and I was excited to have that for leftovers.\u003cbr>\n\u003cbr data-start=\"5498\" data-end=\"5501\">\u003cstrong data-start=\"5501\" data-end=\"5520\">Percival Lammie\u003c/strong>: I had the lasagnette. It has a porcini bechamel sauce in it, and they put it in a skillet and they bake it. The edges were crispy, which I like my lasagnas crispy. It came hot to the table and we just barreled right into it.\u003cbr>\n\u003cbr data-start=\"5746\" data-end=\"5749\">\u003cstrong data-start=\"5749\" data-end=\"5765\">TJ Thomander\u003c/strong>: So we also got the black cod, which they source locally, same-day-caught fish and it was just so flaky, so tender, drizzled with golden raisins and capers. I didn’t know you could cook fish like that.\u003cbr>\n\u003cbr data-start=\"5967\" data-end=\"5970\">\u003cstrong data-start=\"5970\" data-end=\"5988\">Leslie Sbrocco\u003c/strong>: Wonderful.\u003cbr>\n\u003cbr data-start=\"6000\" data-end=\"6003\">\u003cstrong data-start=\"6003\" data-end=\"6022\">Percival Lammie\u003c/strong>: I had the fried chicken and they actually do a rice flour, which makes it extra crispy.\u003cbr>\n\u003cbr data-start=\"6111\" data-end=\"6114\">\u003cstrong data-start=\"6114\" data-end=\"6132\">Leslie Sbrocco\u003c/strong>: And GF!\u003cbr>\n\u003cbr data-start=\"6141\" data-end=\"6144\">\u003cstrong data-start=\"6144\" data-end=\"6163\">Percival Lammie\u003c/strong>: Gluten free, and they serve it with an anchovy aioli sauce. But the chicken is so good I didn’t even dip it. I really enjoyed it. I’d go back just for that.\u003cbr>\n\u003cbr data-start=\"6321\" data-end=\"6324\">\u003cstrong data-start=\"6324\" data-end=\"6342\">Leslie Sbrocco\u003c/strong>: Let’s talk about the drinks program.\u003cbr>\n\u003cbr data-start=\"6380\" data-end=\"6383\">\u003cstrong data-start=\"6383\" data-end=\"6399\">TJ Thomander\u003c/strong>: Well, they’re true to their name. They source all their wines from the home state of California. It’s really an impressive wine room that you can dine in as well. And they source local ciders. I had a Don’t Make Me Blush cider from Santa Cruz.\u003cbr>\n\u003cbr data-start=\"6644\" data-end=\"6647\">\u003cstrong data-start=\"6647\" data-end=\"6668\">Julia Madden-Fulk\u003c/strong>: Yeah, they have some really good drinks. I decided to opt for the homemade apple soda and it was very refreshing.\u003cbr>\n\u003cbr data-start=\"6783\" data-end=\"6786\">\u003cstrong data-start=\"6786\" data-end=\"6804\">Leslie Sbrocco\u003c/strong>: What about dessert?\u003cbr>\n\u003cbr data-start=\"6825\" data-end=\"6828\">\u003cstrong data-start=\"6828\" data-end=\"6849\">Julia Madden-Fulk\u003c/strong>: We had the candy cap panna cotta.\u003cbr>\n\u003cbr data-start=\"6884\" data-end=\"6887\">\u003cstrong data-start=\"6887\" data-end=\"6906\">Percival Lammie\u003c/strong>: Oh.\u003cbr>\n\u003cbr data-start=\"6911\" data-end=\"6914\">\u003cstrong data-start=\"6914\" data-end=\"6935\">Julia Madden-Fulk\u003c/strong>: And it was also a mushroom dish. Very beautiful. But I wouldn’t have tasted the mushroom in it if I didn’t know it was candy cap. That has such a sweet maple-y flavor. It had some pistachios on top and a porcini phyllo strip on top. We ate that right up even though we were full, so it was delicious.\u003cbr>\n\u003cbr data-start=\"7237\" data-end=\"7240\">\u003cstrong data-start=\"7240\" data-end=\"7259\">Percival Lammie\u003c/strong>: We had the chocolate torte, it said GF on the front, and it didn’t clue into my head that it was supposed to be gluten free. I thought it was good food. So I’m looking at this going, “Okay.” We were full, but we finished it. Ice cream. It was just all this goodness just sitting there waiting to be eaten. It’s beautiful.\u003cbr>\n\u003cbr data-start=\"7582\" data-end=\"7585\">\u003cstrong data-start=\"7585\" data-end=\"7603\">Leslie Sbrocco\u003c/strong>: Talk in terms of ambiance and price. Is it a special-occasion place? It’s a place you can bring your kids?\u003cbr>\n\u003cbr data-start=\"7711\" data-end=\"7714\">\u003cstrong data-start=\"7714\" data-end=\"7730\">TJ Thomander\u003c/strong>: I go on special occasions or just whenever. I probably wouldn’t bring my kids.\u003cbr>\n\u003cbr data-start=\"7810\" data-end=\"7813\">\u003cstrong data-start=\"7813\" data-end=\"7832\">Percival Lammie\u003c/strong>: It feels like a place that you would take if you were going to ask someone to marry you, or you go on a first date. You have a fireplace going in the back. You got these lights dim. It was beautiful.\u003cbr>\n\u003cbr data-start=\"8033\" data-end=\"8036\">\u003cstrong data-start=\"8036\" data-end=\"8054\">Leslie Sbrocco\u003c/strong>: It really felt like home.\u003cbr>\n\u003cbr data-start=\"8081\" data-end=\"8084\">\u003cstrong data-start=\"8084\" data-end=\"8103\">Percival Lammie\u003c/strong>: Yes, yes.\u003cbr>\n\u003cbr data-start=\"8114\" data-end=\"8117\">\u003cstrong data-start=\"8117\" data-end=\"8135\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Home, it’s located on North Main Street in Soquel. The average multi-course tab per person without drinks is around $65.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"874\" data-end=\"8291\" data-is-last-node=\"\" data-is-only-node=\"\">And now, can you name California’s official state vegetable? Reporter Cecilia Phillips has the answer as she heads to Castroville for more Monterey Bay area bites you’ve just got to try.\u003cbr>\n\u003cbr data-start=\"720\" data-end=\"723\">\u003cstrong data-start=\"723\" data-end=\"743\">Cecilia Phillips\u003c/strong>: So we’re here in Castroville, which happens to be the spot for artichokes, California’s state vegetable.\u003cbr>\n\u003cbr data-start=\"849\" data-end=\"852\">\u003cstrong data-start=\"852\" data-end=\"868\">Sean Pezzini\u003c/strong>: Yeah. California produces 99% of the artichokes that the US consumes, and Monterey County produces 90% of those artichokes. My great grandfather immigrated from northern Italy in 1929 and started farming artichokes. And we grow them from the same rootstock that he was farming 100 years ago. I do not recommend boiling artichokes. Most people go the easy route and they just throw them in a tub of water.\u003cbr>\n\u003cbr data-start=\"1274\" data-end=\"1277\">\u003cstrong data-start=\"1277\" data-end=\"1297\">Cecilia Phillips\u003c/strong>: I’ve only ever boiled them.\u003cbr>\n\u003cbr data-start=\"1326\" data-end=\"1329\">\u003cstrong data-start=\"1329\" data-end=\"1345\">Sean Pezzini\u003c/strong>: But they get very waterlogged and they lose a lot of their flavor. Put the artichoke face down like this when you steam it, and the steam goes up in between the leaves, and it steams it a little bit quicker and a lot more evenly.\u003cbr>\n\u003cbr data-start=\"1576\" data-end=\"1579\">\u003cstrong data-start=\"1579\" data-end=\"1599\">Cecilia Phillips\u003c/strong>: So you have all these beautiful fields, you’ve got the farmstand. And if somebody wants to get a bite while they’re here…\u003cbr>\n\u003cbr data-start=\"1724\" data-end=\"1727\">\u003cstrong data-start=\"1727\" data-end=\"1743\">Sean Pezzini\u003c/strong>: Yeah, we have it. We have a food truck out there. It’s called The Choke Coach.\u003cbr>\n\u003cbr data-start=\"1823\" data-end=\"1826\">\u003cstrong data-start=\"1826\" data-end=\"1846\">Cecilia Phillips\u003c/strong>: I’ve never seen this before. You do artichoke tacos?\u003cbr>\n\u003cbr data-start=\"1900\" data-end=\"1903\">\u003cstrong data-start=\"1903\" data-end=\"1922\">Jonathan Saguil\u003c/strong>: We do artichoke tacos. That’s a whole heart of artichoke. We grill it, mix it with onions in there, and then put the dressing in there, which is the lemon dill.\u003cbr>\n\u003cbr data-start=\"2084\" data-end=\"2087\">\u003cstrong data-start=\"2087\" data-end=\"2107\">Cecilia Phillips\u003c/strong>: Okay. My first artichoke taco.\u003cbr>\n\u003cbr data-start=\"2139\" data-end=\"2142\">\u003cstrong data-start=\"2142\" data-end=\"2161\">Jonathan Saguil\u003c/strong>: Cheers. Okay.\u003cbr>\n\u003cbr data-start=\"2176\" data-end=\"2179\">\u003cstrong data-start=\"2179\" data-end=\"2199\">Cecilia Phillips\u003c/strong>: Mm-hmm. If you’re going to eat an artichoke, eat the heart.\u003cbr>\n\u003cbr data-start=\"2260\" data-end=\"2263\">\u003cstrong data-start=\"2263\" data-end=\"2282\">Jonathan Saguil\u003c/strong>: Eat the heart. Eat your heart out.\u003cbr>\n\u003cbr data-start=\"2318\" data-end=\"2321\">[Both laughing]\u003cbr>\n\u003cbr data-start=\"2336\" data-end=\"2339\">\u003cstrong data-start=\"2339\" data-end=\"2359\">Cecilia Phillips\u003c/strong>: We are here on our next stop for the artichoke trail. I think that this is the biggest artichoke I’ve ever seen.\u003cbr>\n\u003cbr data-start=\"2473\" data-end=\"2476\">\u003cstrong data-start=\"2476\" data-end=\"2492\">Juan Salazar\u003c/strong>: It’s the world’s biggest artichoke. 18 feet tall by 22 feet wide. We have about 30 artichoke dishes, including cream of artichoke soup, artichoke enchiladas, artichoke bread, a little bit of everything with artichokes.\u003cbr>\n\u003cbr data-start=\"2712\" data-end=\"2715\">\u003cstrong data-start=\"2715\" data-end=\"2735\">Cecilia Phillips\u003c/strong>: And you also have a giant sampler plate that people can order.\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2818\">Juan Salazar\u003c/strong>: Well, actually, this is our medium artichoke sampler.\u003cbr>\n\u003cbr data-start=\"2873\" data-end=\"2876\">\u003cstrong data-start=\"2876\" data-end=\"2896\">Cecilia Phillips\u003c/strong>: This is the medium?\u003cbr>\n\u003cbr data-start=\"2917\" data-end=\"2920\">\u003cstrong data-start=\"2920\" data-end=\"2936\">Juan Salazar\u003c/strong>: This is the medium with fire-roasted artichoke, jalapeño artichoke dip, artichoke nachos, the deep-fried artichoke hearts and the Castroville rolls.\u003cbr>\n\u003cbr data-start=\"3086\" data-end=\"3089\">\u003cstrong data-start=\"3089\" data-end=\"3109\">Cecilia Phillips\u003c/strong>: Wow. It’s like an artichoke chimichanga.\u003cbr>\n\u003cbr data-start=\"3151\" data-end=\"3154\">\u003cstrong data-start=\"3154\" data-end=\"3170\">Juan Salazar\u003c/strong>: Yeah, it’s like an artichoke chimichanga kind of.\u003cbr>\n\u003cbr data-start=\"3221\" data-end=\"3224\">\u003cstrong data-start=\"3224\" data-end=\"3244\">Cecilia Phillips\u003c/strong>: Oh.\u003cbr>\n\u003cbr data-start=\"3249\" data-end=\"3252\">[music playing]\u003cbr>\n\u003cbr data-start=\"3267\" data-end=\"3270\">\u003cstrong data-start=\"3270\" data-end=\"3290\">Cecilia Phillips\u003c/strong>: Final stop on the artichoke trail. And as they say, it’s 5:00 somewhere. And right now, that place is Pearl Hour in Monterey. Tell me about this spot.\u003cbr>\n\u003cbr data-start=\"3442\" data-end=\"3445\">\u003cstrong data-start=\"3445\" data-end=\"3462\">Katie Blandin\u003c/strong>: Pearl Hour is a cocktail bar and lounge. And it’s been a bar here since the 1940s. The cocktail that put us on the artichoke trail is the Black and Yellow, and it is a take on the Bee’s Knees because it’s got lemon juice, honey and gin. We’ve added the Carciofo amaro, made with three varieties of fresh artichoke.\u003cbr>\n\u003cbr data-start=\"3778\" data-end=\"3781\">\u003cstrong data-start=\"3781\" data-end=\"3801\">Cecilia Phillips\u003c/strong>: Oh, yeah. So this tastes like a traditional Bee’s Knees cocktail that’s been running through an artichoke field.\u003cbr>\n\u003cbr data-start=\"3915\" data-end=\"3918\">\u003cstrong data-start=\"3918\" data-end=\"3935\">Katie Blandin\u003c/strong>: Exactly. It’s got a little bit of a bitter, earthy element to it, which I think is complimentary of the Prohibition-era classic.\u003cbr>\n\u003cbr data-start=\"4065\" data-end=\"4068\">\u003cstrong data-start=\"4068\" data-end=\"4088\">Cecilia Phillips\u003c/strong>: So after somebody’s been traveling along the artichoke trail, this is the spot to get a very classic signature cocktail or maybe something with a twist. Cheers.\u003cbr>\n\u003cbr data-start=\"4250\" data-end=\"4253\">\u003cstrong data-start=\"4253\" data-end=\"4270\">Katie Blandin\u003c/strong>: Cheers.\u003cbr>\n\u003cbr data-start=\"4279\" data-end=\"4282\">[music playing]\u003cbr>\n\u003cbr data-start=\"4297\" data-end=\"4300\">\u003cstrong data-start=\"4300\" data-end=\"4318\">Leslie Sbrocco\u003c/strong>: I have to thank my fantastic guests on this week’s show. Julia Madden-Fulk, lover of veggie dogs with all the fixin’s at Lucy’s on Lighthouse in Pacific Grove. TJ Thomander, whose happy place is at Home in Soquel, and Percy Lammie, who always grabs the window seat at Woody’s at the Airport in Monterey. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"4715\" data-end=\"4743\">“Check, Please! Bay Area.”\u003c/em> I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone.\u003cbr>\n\u003cbr data-start=\"4803\" data-end=\"4806\">\u003cstrong data-start=\"4806\" data-end=\"4827\">Julia Madden-Fulk\u003c/strong>: Cheers.\u003cbr>\n\u003cbr data-start=\"4836\" data-end=\"4839\">\u003cstrong data-start=\"4839\" data-end=\"4857\">Leslie Sbrocco\u003c/strong>: Did you have fun?\u003cbr>\n\u003cbr data-start=\"4876\" data-end=\"4879\">[Indistinct conversations]\u003cbr>\n\u003cbr data-start=\"4905\" data-end=\"4908\">\u003cstrong data-start=\"4908\" data-end=\"4928\">Cecilia Phillips\u003c/strong>: So the artichoke cupcake has really piqued my interest.\u003cbr>\n\u003cbr data-start=\"4985\" data-end=\"4988\">\u003cstrong data-start=\"4988\" data-end=\"5004\">Sean Pezzini\u003c/strong>: People think it sounds a little funky to have an artichoke in a cupcake, but we compare it to a zucchini bread, which is pretty delicious, or carrot cake. And we put a cream cheese frosting on the top, and you can’t beat that. Yeah. See, right there you can see that nice big chunk of artichoke heart in there.\u003cbr>\n\u003cbr data-start=\"5316\" data-end=\"5319\">\u003cstrong data-start=\"5319\" data-end=\"5339\">Cecilia Phillips\u003c/strong>: Alright, here we go. Mm. It’s got the tiniest earthy flavor, but it’s mostly just delicious, sweet, cupcake, sugary goodness.\u003cbr>\n\u003cbr data-start=\"5466\" data-end=\"5469\">\u003cstrong data-start=\"5469\" data-end=\"5485\">Sean Pezzini\u003c/strong>: Exactly.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 7, airs Thursday, July 24, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>On our final episode of season 20’s visit to the Monterey Bay Area, we start in Monterey at \u003cstrong>Woody’s at the Airport\u003c/strong> where elevated comfort food meets panoramic runway views and a laid-back, welcoming vibe. Diners tuck into buttery sautéed sand dabs, honey chili wings, and “Wills Fargo” steak bites alongside a cucumber sesame salad — all before takeoff. Next, we head to \u003cstrong>Lucy’s on Lighthouse\u003c/strong> in Pacific Grove, a hot dog shop that pays tribute to NorCal surf and skate culture with over-the-top toppings and big personality. Crowd favorites include the bacon-wrapped Asilomar dog with house-made chili and grilled jalapeños, the Cobblestones dog featuring pulled pork and barbecue sauce, and crispy tots with Lucy’s sauce. We wrap up at \u003cstrong>Home\u003c/strong> in Soquel, where Chef Brad Briske serves seasonal dishes made with locally butchered meat and backyard produce in a former house-turned-restaurant. Standouts include the fried chicken with anchovy aioli, campanelle pasta with maitake mushrooms, and a candy cap mushroom panna cotta topped with porcini filo. And in Cecilia Tries It, reporter Cecilia Phillips winds her way through Castroville, \u003cstrong>chasing the story of the humble artichoke\u003c/strong> — a vegetable rooted deep in local soil and lore.\u003c/p>\n\u003cfigure id=\"attachment_23544\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23544\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2007_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Julia Madden-Fulk, Percival Lammie and TJ Thomander from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://woodysmontereyairport.com/\">\u003cstrong>Woody’s at the Airport\u003c/strong> (Monterey)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lucyspg.com\">\u003cstrong>Lucy’s on Lighthouse\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://homesoquel.com/\">\u003cstrong>Home \u003c/strong>(Soquel)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://seemonterey.com/food-drink/artichoke-trail\">\u003cstrong>Monterey County Artichoke Trail \u003c/strong>(Castroville)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"93\" data-end=\"111\">Leslie Sbrocco\u003c/strong>: We’re jetting in for coastal comforts in Monterey.\u003cbr>\n\u003cbr data-start=\"163\" data-end=\"166\">\u003cstrong data-start=\"166\" data-end=\"182\" data-is-only-node=\"\">TJ Thomander\u003c/strong>: When you stick your fork in, it goes down inches.\u003cbr>\n\u003cbr data-start=\"233\" data-end=\"236\">\u003cstrong data-start=\"236\" data-end=\"254\">Leslie Sbrocco\u003c/strong>: Hot dog heaven in Pacific Grove.\u003cbr>\n\u003cbr data-start=\"288\" data-end=\"291\">\u003cstrong data-start=\"291\" data-end=\"310\">Percival Lammie\u003c/strong>: A little bit of mustard on it, call it a day.\u003cbr>\n\u003cbr data-start=\"357\" data-end=\"360\">\u003cstrong data-start=\"360\" data-end=\"378\">Leslie Sbrocco\u003c/strong>: And a homey date night destination in Soquel.\u003cbr>\n\u003cbr data-start=\"425\" data-end=\"428\">\u003cstrong data-start=\"428\" data-end=\"449\">Julia Madden-Fulk\u003c/strong>: It did have a nice umami flavor.\u003cbr>\n\u003cbr data-start=\"483\" data-end=\"486\">\u003cstrong data-start=\"486\" data-end=\"504\">Leslie Sbrocco\u003c/strong>: Just ahead on a special Monterey Bay area edition of \u003cem data-start=\"559\" data-end=\"577\">“Check, Please!”\u003cbr>\n\u003c/em>\u003cbr data-start=\"577\" data-end=\"580\">\u003cstrong data-start=\"580\" data-end=\"599\">Jonathan Saguil\u003c/strong>: Eat the heart. Eat your heart out.\u003cbr>\n\u003cbr data-start=\"635\" data-end=\"638\">\u003cstrong data-start=\"638\" data-end=\"656\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to a special edition of \u003cem data-start=\"714\" data-end=\"742\">“Check, Please! Bay Area.”\u003c/em> Today we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"974\" data-end=\"992\">“Check, Please!”\u003c/em> table today are historical tour guide Julia Madden-Fulk, design program manager TJ Thomander and orthotics practitioner Percival Lammie. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1148\" data-end=\"1151\">\u003cstrong data-start=\"1151\" data-end=\"1170\">Percival Lammie\u003c/strong>: Thank you.\u003cbr>\n\u003cbr data-start=\"1182\" data-end=\"1185\">\u003cstrong data-start=\"1185\" data-end=\"1206\">Julia Madden-Fulk\u003c/strong>: Good to be here.\u003cbr>\n\u003cbr data-start=\"1224\" data-end=\"1227\">\u003cstrong data-start=\"1227\" data-end=\"1245\">Leslie Sbrocco\u003c/strong>: Percival says his pick offers elevated food that will take your taste buds to new heights. Don’t worry. Whether you’re a jet setter or just passing through, there’s no boarding pass required to kick back in Monterey at Woody’s at the Airport.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"106\" data-end=\"109\">\u003cstrong data-start=\"109\" data-end=\"121\">Tim Wood\u003c/strong>: If someone was to ask me what it’s like to own a restaurant at the airport, I would say it’s one of the most bizarre experiences I’ve ever had. Turn that puppy up. And that’s what’s exciting about it. We gear our food towards what people want to eat, whether they’re on the fly, no pun intended, or whether they want to sit and have a really nice meal.\u003cbr>\n\u003cbr data-start=\"475\" data-end=\"478\">\u003cstrong data-start=\"478\" data-end=\"487\">Woman\u003c/strong>: Oh, man, that’s good.\u003cbr>\n\u003cbr data-start=\"510\" data-end=\"513\">\u003cstrong data-start=\"513\" data-end=\"525\">Tim Wood\u003c/strong>: We have locals that come in every day.\u003cbr>\n\u003cbr data-start=\"565\" data-end=\"568\">\u003cstrong data-start=\"568\" data-end=\"575\">Man\u003c/strong>: Yeah!\u003cbr>\n\u003cbr data-start=\"582\" data-end=\"585\">\u003cstrong data-start=\"585\" data-end=\"597\">Tim Wood\u003c/strong>: Some folks, they’re just grabbing a bite before they get on a flight.\u003cbr>\n\u003cbr data-start=\"668\" data-end=\"671\">\u003cstrong data-start=\"671\" data-end=\"678\">Man\u003c/strong>: I’d travel over 700 miles for a chicken wing like that.\u003cbr>\n\u003cbr data-start=\"735\" data-end=\"738\">\u003cstrong data-start=\"738\" data-end=\"750\">Tim Wood\u003c/strong>: One of the biggest compliments we get is the menu has something for everyone. If I was to describe the cuisine, it would be locally sourced, Monterey-based, American-style food. This is our world-famous beet salad. It is all from here in Monterey County and up north a little bit in Hollister. Boom! Let that puppy get cooking. My favorite thing to eat would be a burger. There you go. We make a really good burger. Boom, boom. And that is a burger. What are we known for? It’s 100% the sand dabs… world-famous Monterey sand dabs… and the prime rib.\u003cbr>\n\u003cbr data-start=\"1305\" data-end=\"1308\">\u003cstrong data-start=\"1308\" data-end=\"1315\">Man\u003c/strong>: Oh, that’s my dinner.\u003cbr>\n\u003cbr data-start=\"1338\" data-end=\"1341\">\u003cstrong data-start=\"1341\" data-end=\"1353\">Tim Wood\u003c/strong>: This is our honey wing sauce. The craziest part about having a restaurant in the airport is that, like me, it doesn’t have any boundaries. We just go boom, boom, boom, boom, boom, boom, boom. And everybody loves a little bit of the Monterey Bay sea salt. Bang! The vibe at Woody’s at the Airport is pretty hustle and bustle. People coming, people going. You never know when you’re gonna hit turbulence. But whether you’re a diner or whether you want food and get out of here, our staff is really there to take care of you. And that’s really what makes the difference at Woody’s.\u003cbr>\n\u003cbr data-start=\"1933\" data-end=\"1936\">\u003cstrong data-start=\"1936\" data-end=\"1943\">All\u003c/strong>: Woody’s!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"96\" data-end=\"114\">Leslie Sbrocco\u003c/strong>: Alright, Percival, this seems like a real locals hangout.\u003cbr>\n\u003cbr data-start=\"173\" data-end=\"176\">\u003cstrong data-start=\"176\" data-end=\"195\" data-is-only-node=\"\">Percival Lammie\u003c/strong>: Yes, yes, yes, it is. But first, I’m your friend, so call me Percy.\u003cbr>\n\u003cbr data-start=\"264\" data-end=\"267\">\u003cstrong data-start=\"267\" data-end=\"285\">Leslie Sbrocco\u003c/strong>: Ah, okay, Percy. Percy. Are they friends, too?\u003cbr>\n\u003cbr data-start=\"333\" data-end=\"336\">\u003cstrong data-start=\"336\" data-end=\"355\">Percival Lammie\u003c/strong>: Yes. They’re friends, too. Yes, yes, you are. So, yeah, what I like is that any place you sit, you actually see the runway where the planes land.\u003cbr>\n\u003cbr data-start=\"502\" data-end=\"505\">\u003cstrong data-start=\"505\" data-end=\"523\">Leslie Sbrocco\u003c/strong>: I wore my flight attendant scarf.\u003cbr>\n\u003cbr data-start=\"558\" data-end=\"561\">\u003cstrong data-start=\"561\" data-end=\"580\">Percival Lammie\u003c/strong>: Yes, yes, I noticed.\u003cbr>\n\u003cbr data-start=\"602\" data-end=\"605\">\u003cstrong data-start=\"605\" data-end=\"626\">Julia Madden-Fulk\u003c/strong>: Perfect for the occasion.\u003cbr>\n\u003cbr data-start=\"653\" data-end=\"656\">\u003cstrong data-start=\"656\" data-end=\"674\">Leslie Sbrocco\u003c/strong>: When you’re watching the planes…\u003cbr>\n\u003cbr data-start=\"710\" data-end=\"713\">\u003cstrong data-start=\"713\" data-end=\"732\">Percival Lammie\u003c/strong>: Yes.\u003cbr>\n\u003cbr data-start=\"738\" data-end=\"741\">\u003cstrong data-start=\"741\" data-end=\"759\">Leslie Sbrocco\u003c/strong>: …what do you order?\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"804\">Percival Lammie\u003c/strong>: Well, first, I like the Wills Fargo steak bites. Wonderful. Tender, dipped in teriyaki. They garnish it with cucumber and red peppers, and then they sprinkle it with sesame. I didn’t try any of that. I just ate the steak bites.\u003cbr>\n\u003cbr data-start=\"1033\" data-end=\"1036\">\u003cstrong data-start=\"1036\" data-end=\"1054\">Leslie Sbrocco\u003c/strong>: Give me the meat.\u003cbr>\n\u003cbr data-start=\"1073\" data-end=\"1076\">\u003cstrong data-start=\"1076\" data-end=\"1095\">Percival Lammie\u003c/strong>: Yes, yes.\u003cbr>\n\u003cbr data-start=\"1106\" data-end=\"1109\">\u003cstrong data-start=\"1109\" data-end=\"1130\">Julia Madden-Fulk\u003c/strong>: I had some beer-battered onion rings. I can’t resist an onion ring. And they came really quickly. They were nice and thick, a little oily, but they had some really good sauces. Ranch. And then a spicy ketchup. It was so good.\u003cbr>\n\u003cbr data-start=\"1357\" data-end=\"1360\">\u003cstrong data-start=\"1360\" data-end=\"1378\">Leslie Sbrocco\u003c/strong>: And what did you start with?\u003cbr>\n\u003cbr data-start=\"1408\" data-end=\"1411\">\u003cstrong data-start=\"1411\" data-end=\"1427\">TJ Thomander\u003c/strong>: The plating really struck me. Even with the bread that they brought in, that they had sliced into small pieces with roasted garlic on top and parsley with drizzled olive oil. And so we ate that right up and chased it down with some honey wings.\u003cbr>\n\u003cbr data-start=\"1673\" data-end=\"1676\">\u003cstrong data-start=\"1676\" data-end=\"1695\">Percival Lammie\u003c/strong>: Honey chili wings.\u003cbr>\n\u003cbr data-start=\"1715\" data-end=\"1718\">\u003cstrong data-start=\"1718\" data-end=\"1734\">TJ Thomander\u003c/strong>: The honey chili wings. Exactly. And even on the menu, you know, it said award winning. So of course we got it.\u003cbr>\n\u003cbr data-start=\"1846\" data-end=\"1849\">\u003cstrong data-start=\"1849\" data-end=\"1867\">Leslie Sbrocco\u003c/strong>: And it is award winning?\u003cbr>\n\u003cbr data-start=\"1893\" data-end=\"1896\">\u003cstrong data-start=\"1896\" data-end=\"1915\">Percival Lammie\u003c/strong>: Yes. Yes. Yes.\u003cbr>\n\u003cbr data-start=\"1931\" data-end=\"1934\">\u003cstrong data-start=\"1934\" data-end=\"1952\">Leslie Sbrocco\u003c/strong>: Alright, let’s talk a little bit more about the honey chili wings because obviously that’s a popular item.\u003cbr>\n\u003cbr data-start=\"2060\" data-end=\"2063\">\u003cstrong data-start=\"2063\" data-end=\"2082\">Percival Lammie\u003c/strong>: Yes, yes. It had a glistening like it was wet but it wasn’t. So I’m sitting there, I’m chewing. I’m like, “Wow, these are amazing.” I’m talking to my wife. And we were just having fun with it. And I was like, “Wow.” I needed more. I needed more.\u003cbr>\n\u003cbr data-start=\"2329\" data-end=\"2332\">\u003cstrong data-start=\"2332\" data-end=\"2348\">TJ Thomander\u003c/strong>: For the main course, I had the sand dabs and they were herb-floured, so slightly breaded with a beurre blanc caper sauce that was just drenched from top to bottom with another side of tartar sauce, steamed veggies on the side. And it’s a very generous helping.\u003cbr>\n\u003cbr data-start=\"2610\" data-end=\"2613\">\u003cstrong data-start=\"2613\" data-end=\"2634\">Julia Madden-Fulk\u003c/strong>: I had the Swank Farms beet salad, and I love beets. I don’t eat meat, but I feel like a beet — like, I crave that like people crave meat.\u003cbr>\n\u003cbr data-start=\"2774\" data-end=\"2777\">\u003cstrong data-start=\"2777\" data-end=\"2795\">Leslie Sbrocco\u003c/strong>: A beet is kind of like a meat.\u003cbr>\n\u003cbr data-start=\"2827\" data-end=\"2830\">\u003cstrong data-start=\"2830\" data-end=\"2851\">Julia Madden-Fulk\u003c/strong>: It’s like the meat of the vegetable world. And it was really delicious. It had baby lettuce, a little radicchio, which added a nice bitterness to it.\u003cbr>\n\u003cbr data-start=\"3002\" data-end=\"3005\">\u003cstrong data-start=\"3005\" data-end=\"3021\">TJ Thomander\u003c/strong>: It was ginormous.\u003cbr>\n\u003cbr data-start=\"3040\" data-end=\"3043\">\u003cstrong data-start=\"3043\" data-end=\"3064\">Julia Madden-Fulk\u003c/strong>: It was huge, yeah.\u003cbr>\n\u003cbr data-start=\"3084\" data-end=\"3087\">\u003cstrong data-start=\"3087\" data-end=\"3103\">TJ Thomander\u003c/strong>: And I mean, there were beets in it, but there was a lot of other, you know, fennel and citrus and it was a big salad.\u003cbr>\n\u003cbr data-start=\"3222\" data-end=\"3225\">\u003cstrong data-start=\"3225\" data-end=\"3243\">Leslie Sbrocco\u003c/strong>: Mm-hmm.\u003cbr>\n\u003cbr data-start=\"3252\" data-end=\"3255\">\u003cstrong data-start=\"3255\" data-end=\"3276\">Julia Madden-Fulk\u003c/strong>: And for a main, we had the pasta of the day. It’s got a nice brothy tomato sauce with ricotta and a little fennel and Parmesan on the top.\u003cbr>\n\u003cbr data-start=\"3416\" data-end=\"3419\">\u003cstrong data-start=\"3419\" data-end=\"3437\">Leslie Sbrocco\u003c/strong>: And do you ever get the pasta?\u003cbr>\n\u003cbr data-start=\"3469\" data-end=\"3472\">\u003cstrong data-start=\"3472\" data-end=\"3491\">Percival Lammie\u003c/strong>: I would usually get the burger.\u003cbr>\n\u003cbr data-start=\"3524\" data-end=\"3527\">\u003cstrong data-start=\"3527\" data-end=\"3545\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"3552\" data-end=\"3555\">\u003cstrong data-start=\"3555\" data-end=\"3574\">Percival Lammie\u003c/strong>: It’s charbroiled. So you have that smoky flavor. Get the fixings of bacon and everything is crispy. What I really like is that when you get a burger, the bun has to be toasted.\u003cbr>\n\u003cbr data-start=\"3752\" data-end=\"3755\">\u003cstrong data-start=\"3755\" data-end=\"3773\">Leslie Sbrocco\u003c/strong>: Yes, no soggy bun.\u003cbr>\n\u003cbr data-start=\"3793\" data-end=\"3796\">\u003cstrong data-start=\"3796\" data-end=\"3815\">Percival Lammie\u003c/strong>: That is the killer. No soggy — No, no, I don’t do that. I don’t do that. It just adds to the flavor. So we enjoyed it. We enjoyed with the fries and everything. What I did order this time was the fish and chips with the cod fish, and I like that it’s crispy, it wasn’t oily and it was flaky. And they give you enough. They give you a generous — I mean, if you’re gonna eat there, you might as well know you’re gonna take some food home.\u003cbr>\n\u003cbr data-start=\"4255\" data-end=\"4258\">\u003cstrong data-start=\"4258\" data-end=\"4274\">TJ Thomander\u003c/strong>: Or on the plane.\u003cbr>\n\u003cbr data-start=\"4292\" data-end=\"4295\">\u003cstrong data-start=\"4295\" data-end=\"4314\">Percival Lammie\u003c/strong>: Or on the plane. On the plane.\u003cbr>\n\u003cbr data-start=\"4346\" data-end=\"4349\">\u003cstrong data-start=\"4349\" data-end=\"4370\">Julia Madden-Fulk\u003c/strong>: It was definitely generous helpings.\u003cbr>\n\u003cbr data-start=\"4408\" data-end=\"4411\">\u003cstrong data-start=\"4411\" data-end=\"4429\">Leslie Sbrocco\u003c/strong>: And what about desserts?\u003cbr>\n\u003cbr data-start=\"4455\" data-end=\"4458\">\u003cstrong data-start=\"4458\" data-end=\"4474\">TJ Thomander\u003c/strong>: Yeah, we had the cheesecake, which again was just beautifully plated. It was a generous helping for two, maybe three people.\u003cbr>\n\u003cbr data-start=\"4600\" data-end=\"4603\">\u003cstrong data-start=\"4603\" data-end=\"4622\">Percival Lammie\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4629\" data-end=\"4632\">\u003cstrong data-start=\"4632\" data-end=\"4648\">TJ Thomander\u003c/strong>: It was just the classic kind of crunchy graham cracker crust. And I mean, when you stick your fork in, it goes down inches until you hit that crust.\u003cbr>\n\u003cbr data-start=\"4798\" data-end=\"4801\">\u003cstrong data-start=\"4801\" data-end=\"4820\">Percival Lammie\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4827\" data-end=\"4830\">\u003cstrong data-start=\"4830\" data-end=\"4848\">Leslie Sbrocco\u003c/strong>: It sounds good.\u003cbr>\n\u003cbr data-start=\"4865\" data-end=\"4868\">\u003cstrong data-start=\"4868\" data-end=\"4889\">Julia Madden-Fulk\u003c/strong>: I also had dessert. Similar but a little different. We had the crème brulée. It was topped with strawberries and a little homemade whipped cream. Had a good crack of the sugar crust. So really delicious. We gobbled that up. It was quick.\u003cbr>\n\u003cbr data-start=\"5128\" data-end=\"5131\">\u003cstrong data-start=\"5131\" data-end=\"5149\">Leslie Sbrocco\u003c/strong>: Now, talk about service because you go back again and again.\u003cbr>\n\u003cbr data-start=\"5211\" data-end=\"5214\">\u003cstrong data-start=\"5214\" data-end=\"5233\">Percival Lammie\u003c/strong>: I like the atmosphere and I like how they treat people really, really well. Impeccable service.\u003cbr>\n\u003cbr data-start=\"5330\" data-end=\"5333\">\u003cstrong data-start=\"5333\" data-end=\"5351\">Leslie Sbrocco\u003c/strong>: Did you feel the same about service?\u003cbr>\n\u003cbr data-start=\"5389\" data-end=\"5392\">\u003cstrong data-start=\"5392\" data-end=\"5413\">Julia Madden-Fulk\u003c/strong>: I did feel the same. It wasn’t too busy, but they were super on top of it. I’m sure they would be if it was busy as well.\u003cbr>\n\u003cbr data-start=\"5536\" data-end=\"5539\">\u003cstrong data-start=\"5539\" data-end=\"5558\">Percival Lammie\u003c/strong>: Right.\u003cbr>\n\u003cbr data-start=\"5566\" data-end=\"5569\">\u003cstrong data-start=\"5569\" data-end=\"5587\">Leslie Sbrocco\u003c/strong>: Right. Is this a place you’d go back to?\u003cbr>\n\u003cbr data-start=\"5629\" data-end=\"5632\">\u003cstrong data-start=\"5632\" data-end=\"5648\">TJ Thomander\u003c/strong>: Oh, absolutely. You can hang out there seeing these big airplanes land right there in front of you. It’s one of the most unique atmospheres I’ve experienced.\u003cbr>\n\u003cbr data-start=\"5807\" data-end=\"5810\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Leslie Sbrocco\u003c/strong>: It’s really fun.\u003cbr>\n\u003cbr data-start=\"5846\" data-end=\"5849\">\u003cstrong data-start=\"5849\" data-end=\"5865\">TJ Thomander\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"5872\" data-end=\"5875\">\u003cstrong data-start=\"5875\" data-end=\"5893\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Woody’s at the Airport, it’s located on Fred Kane Drive in Monterey. And the average multi-course tab per person without drinks is around $60.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"489\" data-end=\"492\">\u003cstrong data-start=\"492\" data-end=\"508\">Joleen Green\u003c/strong>: Lucy’s on Lighthouse is everything I love and know. You guys good? My whole family skates, surfs, and I played roller derby for 13 years. This basically looks like my house. I have surfboards all over my yard, skateboards all in my house on the walls. 30 years of collecting stickers. This is Lucy, the dog that the restaurant is named after. I love me a hot dog. I love me a hot dog. We get them at concerts. We get them on vacation. We get them everywhere. I eat a lot of hot dogs. When you bite into a hot dog, the crispness, the snap makes a really good wiener. We have 18 different kinds of gourmet hot dog creations. We have really good sauerkraut, homemade chili, nacho cheese, all the good things. You could put anything you want on your wiener. [Laughs] All the names of our hot dogs are surf spots around the area, and the names of our sides are skateboarding tricks and roller-derby moves. Our most popular hot dog is named the Asilomar. It’s definitely the most surfed spot in Pacific Grove where all the locals surf. We have tasty milkshakes with whipped cream. We have beer, wine. We have mermaid mimosas, which is Brut champagne with a scoop of Marianne’s Raspberry sorbet ice cream. And it’s really good.\u003cbr>\n\u003cbr data-start=\"1730\" data-end=\"1733\">\u003cstrong data-start=\"1733\" data-end=\"1740\">Man\u003c/strong>: This song I like to call \u003cem data-start=\"1767\" data-end=\"1785\">“Check, Please!”\u003cbr>\n\u003c/em>\u003cbr data-start=\"1785\" data-end=\"1788\">\u003cstrong data-start=\"1788\" data-end=\"1804\">Joleen Green\u003c/strong>: Pacific Grove is the most amazing community. I was born and raised here. My whole family is still here. All the customers I’ve met over the last five years, just getting to know everyone in the area has been very special. It really means a lot to me to be in this town.\u003cbr>\n\u003cbr data-start=\"2075\" data-end=\"2078\">\u003cstrong data-start=\"2078\" data-end=\"2085\">All\u003c/strong>: [cheering]\u003c/p>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"481\" data-end=\"499\">Leslie Sbrocco\u003c/strong>: Alright, Julia. This is a meaty-centric place. What’s a vegetarian like you doing at a place like this?\u003cbr>\n\u003cbr data-start=\"604\" data-end=\"607\">\u003cstrong data-start=\"607\" data-end=\"628\">Julia Madden-Fulk\u003c/strong>: I know, I don’t know how I found myself there. Um, but the nice thing about Lucy’s is you can substitute any hot dog for a bacon-wrapped dog or for a veggie dog. And as a vegetarian who grew up not really eating alternative meat, it’s been a fun experience to dive into the hot-dog world. I usually go for the bone yards, which is bell pepper sautéed with onions, and it has the Lucy’s sauce on it, which is some sort of mixture…\u003cbr>\n\u003cbr data-start=\"1061\" data-end=\"1064\" data-is-only-node=\"\">\u003cstrong data-start=\"1064\" data-end=\"1083\">Percival Lammie\u003c/strong>: What’s in the Lucy’s sauce?\u003cbr>\n\u003cbr data-start=\"1112\" data-end=\"1115\">\u003cstrong data-start=\"1115\" data-end=\"1133\">Leslie Sbrocco\u003c/strong>: It’s their secret sauce and it’s secret.\u003cbr>\n\u003cbr data-start=\"1175\" data-end=\"1178\">\u003cstrong data-start=\"1178\" data-end=\"1199\">Julia Madden-Fulk\u003c/strong>: They’re not telling us. It seems to have a little bit of a honey mustard taste to it. Really good vinegary sauce.\u003cbr>\n\u003cbr data-start=\"1314\" data-end=\"1317\">\u003cstrong data-start=\"1317\" data-end=\"1335\">Leslie Sbrocco\u003c/strong>: I love that it’s a vegetarian called the Bone Yard.\u003cbr>\n\u003cbr data-start=\"1388\" data-end=\"1391\">\u003cstrong data-start=\"1391\" data-end=\"1412\">Julia Madden-Fulk\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"1419\" data-end=\"1422\">\u003cstrong data-start=\"1422\" data-end=\"1440\">Leslie Sbrocco\u003c/strong>: And when you say hot dogs and ice cream, you know, you’re thinking limited menu, but there is a lot to choose from.\u003cbr>\n\u003cbr data-start=\"1557\" data-end=\"1560\">\u003cstrong data-start=\"1560\" data-end=\"1576\">TJ Thomander\u003c/strong>: Oh, yes.\u003cbr>\n\u003cbr data-start=\"1586\" data-end=\"1589\">\u003cstrong data-start=\"1589\" data-end=\"1607\">Leslie Sbrocco\u003c/strong>: What’d you get?\u003cbr>\n\u003cbr data-start=\"1624\" data-end=\"1627\">\u003cstrong data-start=\"1627\" data-end=\"1643\">TJ Thomander\u003c/strong>: I think it was called the Dick Verde, which are Brussels sprouts. What was special about them is they had tons of flavor but were still crispy. Our whole table just demolished them.\u003cbr>\n\u003cbr data-start=\"1826\" data-end=\"1829\">\u003cstrong data-start=\"1829\" data-end=\"1850\">Julia Madden-Fulk\u003c/strong>: I have the same note that they’re really crunchy and crispy, but they also have so much of the caramelized balsamic glaze. So they’re really drenched in that sauce. Don’t know about healthy, but they’re delicious.\u003cbr>\n\u003cbr data-start=\"2065\" data-end=\"2068\">\u003cstrong data-start=\"2068\" data-end=\"2086\">Leslie Sbrocco\u003c/strong>: They’re delicious. Alright, what did you get, Percy?\u003cbr>\n\u003cbr data-start=\"2140\" data-end=\"2143\">\u003cstrong data-start=\"2143\" data-end=\"2162\">Percival Lammie\u003c/strong>: Well, I had tater tots. The Ollie is the tater tot. It’s wonderful. Just crispy all the way around. I like that they’re crunchy. I tried to use my fork to dip in the sauce and stuff. I couldn’t get my fork in. I was like, it’s perfect.\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: That’s a real tater tot.\u003cbr>\n\u003cbr data-start=\"2446\" data-end=\"2449\">\u003cstrong data-start=\"2449\" data-end=\"2468\">Percival Lammie\u003c/strong>: That’s a real tater tot. So I had to grab it and just shove it in there.\u003cbr>\n\u003cbr data-start=\"2542\" data-end=\"2545\">\u003cstrong data-start=\"2545\" data-end=\"2561\">TJ Thomander\u003c/strong>: Ollied it right into your mouth.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">\u003cstrong data-start=\"2598\" data-end=\"2617\">Percival Lammie\u003c/strong>: Yeah. Yeah. Pretty much. Pretty much. I don’t know what the Ollie is, but do you — Do you know what…?\u003cbr>\n\u003cbr data-start=\"2723\" data-end=\"2726\">\u003cstrong data-start=\"2726\" data-end=\"2742\">TJ Thomander\u003c/strong>: Yeah. It’s just when you jump on a skateboard and it sounds like that’s exactly what you did with the food.\u003cbr>\n\u003cbr data-start=\"2851\" data-end=\"2854\">\u003cstrong data-start=\"2854\" data-end=\"2873\">Percival Lammie\u003c/strong>: Yeah. Jumped into the Lucy’s sauce.\u003cbr>\n\u003cbr data-start=\"2910\" data-end=\"2913\">\u003cstrong data-start=\"2913\" data-end=\"2929\">TJ Thomander\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2936\" data-end=\"2939\">\u003cstrong data-start=\"2939\" data-end=\"2957\">Leslie Sbrocco\u003c/strong>: What about a hot dog?\u003cbr>\n\u003cbr data-start=\"2980\" data-end=\"2983\">\u003cstrong data-start=\"2983\" data-end=\"3002\">Percival Lammie\u003c/strong>: Hot dog — I had the Asilomar. It’s a Nathan’s hot dog, which I’m from New York. Nathan’s hot dog, carnivals and all that. Nathan’s hot — wrapped in bacon with a spicy chili sauce and cheese melted. It was really, really good. What really threw me was that there was so much stuff, and you can’t pick it up because it’s too heavy. So you got to use a fork and knife, which really is silly using a fork and knife on a hot dog.\u003cbr>\n\u003cbr data-start=\"3430\" data-end=\"3433\">\u003cstrong data-start=\"3433\" data-end=\"3451\">Leslie Sbrocco\u003c/strong>: Yeah, you got to pick up a hot dog.\u003cbr>\n\u003cbr data-start=\"3488\" data-end=\"3491\">\u003cstrong data-start=\"3491\" data-end=\"3510\">Percival Lammie\u003c/strong>: If I picked it up, it’d have been all over me. It was a lot of food. This thing was heavy.\u003cbr>\n\u003cbr data-start=\"3602\" data-end=\"3605\">\u003cstrong data-start=\"3605\" data-end=\"3621\">TJ Thomander\u003c/strong>: So the dog I got was called Freights. And it’s a full spear of pickle with a tangy mustard on it, relish and sport peppers. So it had, like, the sweet and the spicy and just felt kind of like the most classic dog that you can get. And then my parents got the Cobblestone, which was a bacon-wrapped hot dog that also had shredded pork on top. So I mean, again, very heavy, but so indulgent. And after a long day at the beach, I can’t imagine anything better.\u003cbr>\n\u003cbr data-start=\"4080\" data-end=\"4083\">\u003cstrong data-start=\"4083\" data-end=\"4104\">Julia Madden-Fulk\u003c/strong>: Right.\u003cbr>\n\u003cbr data-start=\"4112\" data-end=\"4115\">\u003cstrong data-start=\"4115\" data-end=\"4131\">TJ Thomander\u003c/strong>: And then my children got the mac and cheese, which actually has, like, a Tabasco onion ring on top.\u003cbr>\n\u003cbr data-start=\"4232\" data-end=\"4235\">\u003cstrong data-start=\"4235\" data-end=\"4254\">Percival Lammie\u003c/strong>: Yeah. They dip it in Tabasco sauce and then they deep-fry it.\u003cbr>\n\u003cbr data-start=\"4317\" data-end=\"4320\">\u003cstrong data-start=\"4320\" data-end=\"4336\">TJ Thomander\u003c/strong>: That was one that we passed around and really loved.\u003cbr>\n\u003cbr data-start=\"4390\" data-end=\"4393\">\u003cstrong data-start=\"4393\" data-end=\"4411\">Leslie Sbrocco\u003c/strong>: Excellent. What else did you get?\u003cbr>\n\u003cbr data-start=\"4446\" data-end=\"4449\">\u003cstrong data-start=\"4449\" data-end=\"4468\">Percival Lammie\u003c/strong>: I got the corn dog. Now, I appreciate a really, really good corn dog. I’ve had them at the carnivals here, but nothing like what’s at Lucy’s. It tasted like they actually took the Nathan’s hot dog, and they cooked it a little bit before they dipped it and deep-fried it. And it’s a sweet cornmeal that they use. Wonderful. A little bit of mustard on it. Call it a day. We were fighting over that.\u003cbr>\n\u003cbr data-start=\"4866\" data-end=\"4869\">\u003cstrong data-start=\"4869\" data-end=\"4885\">TJ Thomander\u003c/strong>: Yeah. We got the corn dog or my boys got the corn dog, too, but we ate it.\u003cbr>\n\u003cbr data-start=\"4961\" data-end=\"4964\">\u003cstrong data-start=\"4964\" data-end=\"4983\">Percival Lammie\u003c/strong>: You will not be disappointed.\u003cbr>\n\u003cbr data-start=\"5014\" data-end=\"5017\">\u003cstrong data-start=\"5017\" data-end=\"5035\">Leslie Sbrocco\u003c/strong>: So we got taters, we got dogs, we got veggie dogs. Let’s talk ice cream.\u003cbr>\n\u003cbr data-start=\"5109\" data-end=\"5112\">\u003cstrong data-start=\"5112\" data-end=\"5133\">Julia Madden-Fulk\u003c/strong>: Yeah, they have Marianne’s ice cream, a Santa Cruz company, and they have a lot of the special flavors. My favorite is 1020, which is like caramel and Oreo and all that good stuff.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5337\">Percival Lammie\u003c/strong>: Oh, we had the banana split, but I discovered — I discovered something and we fought over it. It’s called the butter brickle.\u003cbr>\n\u003cbr data-start=\"5465\" data-end=\"5468\">\u003cstrong data-start=\"5468\" data-end=\"5486\">Leslie Sbrocco\u003c/strong>: Oh, I love a butter brickle.\u003cbr>\n\u003cbr data-start=\"5516\" data-end=\"5519\">\u003cstrong data-start=\"5519\" data-end=\"5538\">Percival Lammie\u003c/strong>: I didn’t know what a butter brickle was. You know, vanilla ice cream with, like, toffee bits in it. It was crazy. And then we had basic vanilla and mint chip. If the whole thing was butter brickle, I’d have been fine. It was — Oh, we gonna have to go back and get that.\u003cbr>\n\u003cbr data-start=\"5810\" data-end=\"5813\">\u003cstrong data-start=\"5813\" data-end=\"5831\">Leslie Sbrocco\u003c/strong>: Did your kids get any ice cream? Did you get any ice cream?\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5911\">TJ Thomander\u003c/strong>: So we did get the mint chip milkshake. We shared it and it went down too fast, so we had to order another one. It’s exactly the way that you want to top a meal like this with these hot dogs. And so we were just all delighted.\u003cbr>\n\u003cbr data-start=\"6138\" data-end=\"6141\">\u003cstrong data-start=\"6141\" data-end=\"6159\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Lucy’s on Lighthouse, it’s located on Lighthouse Avenue in Pacific Grove. The average tab per person without drinks is around $20.\u003c/p>\n\u003cp data-start=\"515\" data-end=\"872\">Many chefs want you to feel at home in their restaurant, but the owners of TJ’s favorite place take that sentiment to a whole new level. Step inside the cozy house and you’re treated to a rustic meal inspired by the bounty of the coast, plus whatever’s in season in the gardens right out back. Located in Soquel Village, it’s the appropriately named Home.\u003c/p>\n\u003cp data-start=\"874\" data-end=\"8291\" data-is-last-node=\"\" data-is-only-node=\"\">[music playing]\u003cbr>\n\u003cbr data-start=\"889\" data-end=\"892\">\u003cstrong data-start=\"892\" data-end=\"911\">Bradford Briske\u003c/strong>: Home Soquel is truly Santa Cruz County’s food destination. This area produces food that feeds the country and the world, you know. So we’re so lucky to be here in the middle of it. People come and they just see a little house and they’re like, “Oh, how weird. Like, what a weird restaurant.” And then you take them outside and it’s the whole expansive space, you know, it’s a street to creek property, and it’s kind of special because it’s like a little hidden gem. That smoked flavor? Mmm.\u003cbr>\n\u003cbr data-start=\"1403\" data-end=\"1406\">\u003cstrong data-start=\"1406\" data-end=\"1425\">Bradford Briske\u003c/strong>: Yeah. The mustard. I made the menu based off of the way that I like to eat, with a focus on just strictly California ingredients. Welcome to the Home garden.\u003cbr>\n\u003cbr data-start=\"1584\" data-end=\"1587\">\u003cstrong data-start=\"1587\" data-end=\"1603\">Linda Ritten\u003c/strong>: In our garden, the herbs are always fresh. The rosemary, the fresh Buddha hand lemons, the fingerling limes, all the satsumas.\u003cbr>\n\u003cbr data-start=\"1731\" data-end=\"1734\">\u003cstrong data-start=\"1734\" data-end=\"1753\">Bradford Briske\u003c/strong>: This is a beautiful garnish. Not having to even go to a farmer’s market to get that, but be able to come out and pick it just an hour before we start dinner service, that’s what makes Home so special and so unique. We have a whole animal-butchering program. A lot of that lends itself into this homemade charcuterie program. Copa Lomo, our fennel salami. We make all our own bone-in prosciutto. We cure copas. We cure loins. We cure sirloins.\u003cbr>\n\u003cbr data-start=\"2197\" data-end=\"2200\">\u003cstrong data-start=\"2200\" data-end=\"2216\">Linda Ritten\u003c/strong>: We like to keep it homegrown. We want people to feel comfortable.\u003cbr>\n\u003cbr data-start=\"2283\" data-end=\"2286\">\u003cstrong data-start=\"2286\" data-end=\"2305\">Bradford Briske\u003c/strong>: The vibe is so Santa Cruz. It’s like classic combination of flip-flops, swimsuit to fancy dinner with family, date night. There’s no particular style or dress code, that’s for sure.\u003cbr>\n\u003cbr data-start=\"2488\" data-end=\"2491\">\u003cstrong data-start=\"2491\" data-end=\"2498\">Man\u003c/strong>: For three years.\u003cbr>\n\u003cbr data-start=\"2516\" data-end=\"2519\">\u003cstrong data-start=\"2519\" data-end=\"2538\">Bradford Briske\u003c/strong>: It’s definitely worth the wait.\u003cbr>\n\u003cbr data-start=\"2571\" data-end=\"2574\">\u003cstrong data-start=\"2574\" data-end=\"2592\">Leslie Sbrocco\u003c/strong>: Now, TJ, you know, we use the term “farm to table” a lot. Backyard to table. But this truly lives that, right?\u003cbr>\n\u003cbr data-start=\"2704\" data-end=\"2707\">\u003cstrong data-start=\"2707\" data-end=\"2723\">TJ Thomander\u003c/strong>: Exactly. This really embodies that whole philosophy. The chef is looking to see what’s in season, what is ripe and what is delicious. Every time you go, there’ll probably be something different. So I always start with the focaccia with the sea lettuce butter. When else are you going to have sea lettuce butter?\u003cbr>\n\u003cbr data-start=\"3036\" data-end=\"3039\">\u003cstrong data-start=\"3039\" data-end=\"3057\">Leslie Sbrocco\u003c/strong>: Sea lettuce butter. No, I’ve not heard of that before.\u003cbr>\n\u003cbr data-start=\"3113\" data-end=\"3116\">\u003cstrong data-start=\"3116\" data-end=\"3132\">TJ Thomander\u003c/strong>: It’s served in an abalone shell. It’s like this tangy, umami seaweed flavor in your butter that combines with the crispy focaccia. And it’s just a perfect combination that you didn’t know could exist and really could only exist in this area.\u003cbr>\n\u003cbr data-start=\"3375\" data-end=\"3378\">\u003cstrong data-start=\"3378\" data-end=\"3396\">Leslie Sbrocco\u003c/strong>: Focaccia. Focaccia?\u003cbr>\n\u003cbr data-start=\"3417\" data-end=\"3420\">\u003cstrong data-start=\"3420\" data-end=\"3441\">Julia Madden-Fulk\u003c/strong>: Focaccia indeed. It was so beautiful in the presentation. It had a nice garlicky flavor to it as well. I loved the texture of the seaweed. It was a little bit of a crunch in each bite of the butter.\u003cbr>\n\u003cbr data-start=\"3641\" data-end=\"3644\">\u003cstrong data-start=\"3644\" data-end=\"3662\">Leslie Sbrocco\u003c/strong>: Alright, after the focaccia, what did you have next, Julia?\u003cbr>\n\u003cbr data-start=\"3723\" data-end=\"3726\">\u003cstrong data-start=\"3726\" data-end=\"3747\">Julia Madden-Fulk\u003c/strong>: Yes, we had the baby lettuce salad, which was also presented beautifully. And it came with fennel. It had some crumbles on top that were actually fermented almonds.\u003cbr>\n\u003cbr data-start=\"3913\" data-end=\"3916\">\u003cstrong data-start=\"3916\" data-end=\"3932\">TJ Thomander\u003c/strong>: I was surprised that it says “Parmesan.” Which is the fermented almonds.\u003cbr>\n\u003cbr data-start=\"4006\" data-end=\"4009\">\u003cstrong data-start=\"4009\" data-end=\"4030\">Julia Madden-Fulk\u003c/strong>: So it’s like “Parmesan” in quotes. Um, but it did have a nice umami flavor from that fermented almonds. And so that was really delicious. And the thing that really pulled me in was the cauliflower that I think was quickly fried. It had a bit of a chili-oil seasoning and currants on top as well. It was very delicious. I could just, like, drink that and I’m going to go back for that cauliflower.\u003cbr>\n\u003cbr data-start=\"4428\" data-end=\"4431\">\u003cstrong data-start=\"4431\" data-end=\"4449\">Leslie Sbrocco\u003c/strong>: Just for that?\u003cbr>\n\u003cbr data-start=\"4465\" data-end=\"4468\">\u003cstrong data-start=\"4468\" data-end=\"4489\">Julia Madden-Fulk\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"4496\" data-end=\"4499\">\u003cstrong data-start=\"4499\" data-end=\"4517\">Leslie Sbrocco\u003c/strong>: What else did you have, Percy?\u003cbr>\n\u003cbr data-start=\"4549\" data-end=\"4552\">\u003cstrong data-start=\"4552\" data-end=\"4571\">Percival Lammie\u003c/strong>: I had the beet salad. How they cut the beet, it almost looked like tuna. The way it was shaped and everything. I was like, “Is this…” And I said, “No, it’s beet.” It was a beautiful presentation tossed with a light vinaigrette. And I was like, “Mmm, eat this.” And I like the beets. She tried and she thought — You know, she doesn’t eat beets, but she ate that.\u003cbr>\n\u003cbr data-start=\"4937\" data-end=\"4940\">\u003cstrong data-start=\"4940\" data-end=\"4958\">Leslie Sbrocco\u003c/strong>: Your wife?\u003cbr>\n\u003cbr data-start=\"4970\" data-end=\"4973\">\u003cstrong data-start=\"4973\" data-end=\"4992\">Percival Lammie\u003c/strong>: Yes. She took it.\u003cbr>\n\u003cbr data-start=\"5011\" data-end=\"5014\">\u003cstrong data-start=\"5014\" data-end=\"5032\">Leslie Sbrocco\u003c/strong>: She likes beets now.\u003cbr>\n\u003cbr data-start=\"5054\" data-end=\"5057\">\u003cstrong data-start=\"5057\" data-end=\"5076\">Percival Lammie\u003c/strong>: She likes that beet.\u003cbr>\n\u003cbr data-start=\"5098\" data-end=\"5101\">\u003cstrong data-start=\"5101\" data-end=\"5119\">Leslie Sbrocco\u003c/strong>: Anything else?\u003cbr>\n\u003cbr data-start=\"5135\" data-end=\"5138\">\u003cstrong data-start=\"5138\" data-end=\"5159\">Julia Madden-Fulk\u003c/strong>: Well, I also had a mushroom campanelle pasta, which was insane. And I don’t know what kind of mushroom was in there, but I think it was maybe a blend of different types. It definitely had, like, a really savory porcini flavor to it in a really creamy sauce. By that point, I was getting full and I was excited to have that for leftovers.\u003cbr>\n\u003cbr data-start=\"5498\" data-end=\"5501\">\u003cstrong data-start=\"5501\" data-end=\"5520\">Percival Lammie\u003c/strong>: I had the lasagnette. It has a porcini bechamel sauce in it, and they put it in a skillet and they bake it. The edges were crispy, which I like my lasagnas crispy. It came hot to the table and we just barreled right into it.\u003cbr>\n\u003cbr data-start=\"5746\" data-end=\"5749\">\u003cstrong data-start=\"5749\" data-end=\"5765\">TJ Thomander\u003c/strong>: So we also got the black cod, which they source locally, same-day-caught fish and it was just so flaky, so tender, drizzled with golden raisins and capers. I didn’t know you could cook fish like that.\u003cbr>\n\u003cbr data-start=\"5967\" data-end=\"5970\">\u003cstrong data-start=\"5970\" data-end=\"5988\">Leslie Sbrocco\u003c/strong>: Wonderful.\u003cbr>\n\u003cbr data-start=\"6000\" data-end=\"6003\">\u003cstrong data-start=\"6003\" data-end=\"6022\">Percival Lammie\u003c/strong>: I had the fried chicken and they actually do a rice flour, which makes it extra crispy.\u003cbr>\n\u003cbr data-start=\"6111\" data-end=\"6114\">\u003cstrong data-start=\"6114\" data-end=\"6132\">Leslie Sbrocco\u003c/strong>: And GF!\u003cbr>\n\u003cbr data-start=\"6141\" data-end=\"6144\">\u003cstrong data-start=\"6144\" data-end=\"6163\">Percival Lammie\u003c/strong>: Gluten free, and they serve it with an anchovy aioli sauce. But the chicken is so good I didn’t even dip it. I really enjoyed it. I’d go back just for that.\u003cbr>\n\u003cbr data-start=\"6321\" data-end=\"6324\">\u003cstrong data-start=\"6324\" data-end=\"6342\">Leslie Sbrocco\u003c/strong>: Let’s talk about the drinks program.\u003cbr>\n\u003cbr data-start=\"6380\" data-end=\"6383\">\u003cstrong data-start=\"6383\" data-end=\"6399\">TJ Thomander\u003c/strong>: Well, they’re true to their name. They source all their wines from the home state of California. It’s really an impressive wine room that you can dine in as well. And they source local ciders. I had a Don’t Make Me Blush cider from Santa Cruz.\u003cbr>\n\u003cbr data-start=\"6644\" data-end=\"6647\">\u003cstrong data-start=\"6647\" data-end=\"6668\">Julia Madden-Fulk\u003c/strong>: Yeah, they have some really good drinks. I decided to opt for the homemade apple soda and it was very refreshing.\u003cbr>\n\u003cbr data-start=\"6783\" data-end=\"6786\">\u003cstrong data-start=\"6786\" data-end=\"6804\">Leslie Sbrocco\u003c/strong>: What about dessert?\u003cbr>\n\u003cbr data-start=\"6825\" data-end=\"6828\">\u003cstrong data-start=\"6828\" data-end=\"6849\">Julia Madden-Fulk\u003c/strong>: We had the candy cap panna cotta.\u003cbr>\n\u003cbr data-start=\"6884\" data-end=\"6887\">\u003cstrong data-start=\"6887\" data-end=\"6906\">Percival Lammie\u003c/strong>: Oh.\u003cbr>\n\u003cbr data-start=\"6911\" data-end=\"6914\">\u003cstrong data-start=\"6914\" data-end=\"6935\">Julia Madden-Fulk\u003c/strong>: And it was also a mushroom dish. Very beautiful. But I wouldn’t have tasted the mushroom in it if I didn’t know it was candy cap. That has such a sweet maple-y flavor. It had some pistachios on top and a porcini phyllo strip on top. We ate that right up even though we were full, so it was delicious.\u003cbr>\n\u003cbr data-start=\"7237\" data-end=\"7240\">\u003cstrong data-start=\"7240\" data-end=\"7259\">Percival Lammie\u003c/strong>: We had the chocolate torte, it said GF on the front, and it didn’t clue into my head that it was supposed to be gluten free. I thought it was good food. So I’m looking at this going, “Okay.” We were full, but we finished it. Ice cream. It was just all this goodness just sitting there waiting to be eaten. It’s beautiful.\u003cbr>\n\u003cbr data-start=\"7582\" data-end=\"7585\">\u003cstrong data-start=\"7585\" data-end=\"7603\">Leslie Sbrocco\u003c/strong>: Talk in terms of ambiance and price. Is it a special-occasion place? It’s a place you can bring your kids?\u003cbr>\n\u003cbr data-start=\"7711\" data-end=\"7714\">\u003cstrong data-start=\"7714\" data-end=\"7730\">TJ Thomander\u003c/strong>: I go on special occasions or just whenever. I probably wouldn’t bring my kids.\u003cbr>\n\u003cbr data-start=\"7810\" data-end=\"7813\">\u003cstrong data-start=\"7813\" data-end=\"7832\">Percival Lammie\u003c/strong>: It feels like a place that you would take if you were going to ask someone to marry you, or you go on a first date. You have a fireplace going in the back. You got these lights dim. It was beautiful.\u003cbr>\n\u003cbr data-start=\"8033\" data-end=\"8036\">\u003cstrong data-start=\"8036\" data-end=\"8054\">Leslie Sbrocco\u003c/strong>: It really felt like home.\u003cbr>\n\u003cbr data-start=\"8081\" data-end=\"8084\">\u003cstrong data-start=\"8084\" data-end=\"8103\">Percival Lammie\u003c/strong>: Yes, yes.\u003cbr>\n\u003cbr data-start=\"8114\" data-end=\"8117\">\u003cstrong data-start=\"8117\" data-end=\"8135\">Leslie Sbrocco\u003c/strong>: Alright. If you would like to try Home, it’s located on North Main Street in Soquel. The average multi-course tab per person without drinks is around $65.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp data-start=\"874\" data-end=\"8291\" data-is-last-node=\"\" data-is-only-node=\"\">And now, can you name California’s official state vegetable? Reporter Cecilia Phillips has the answer as she heads to Castroville for more Monterey Bay area bites you’ve just got to try.\u003cbr>\n\u003cbr data-start=\"720\" data-end=\"723\">\u003cstrong data-start=\"723\" data-end=\"743\">Cecilia Phillips\u003c/strong>: So we’re here in Castroville, which happens to be the spot for artichokes, California’s state vegetable.\u003cbr>\n\u003cbr data-start=\"849\" data-end=\"852\">\u003cstrong data-start=\"852\" data-end=\"868\">Sean Pezzini\u003c/strong>: Yeah. California produces 99% of the artichokes that the US consumes, and Monterey County produces 90% of those artichokes. My great grandfather immigrated from northern Italy in 1929 and started farming artichokes. And we grow them from the same rootstock that he was farming 100 years ago. I do not recommend boiling artichokes. Most people go the easy route and they just throw them in a tub of water.\u003cbr>\n\u003cbr data-start=\"1274\" data-end=\"1277\">\u003cstrong data-start=\"1277\" data-end=\"1297\">Cecilia Phillips\u003c/strong>: I’ve only ever boiled them.\u003cbr>\n\u003cbr data-start=\"1326\" data-end=\"1329\">\u003cstrong data-start=\"1329\" data-end=\"1345\">Sean Pezzini\u003c/strong>: But they get very waterlogged and they lose a lot of their flavor. Put the artichoke face down like this when you steam it, and the steam goes up in between the leaves, and it steams it a little bit quicker and a lot more evenly.\u003cbr>\n\u003cbr data-start=\"1576\" data-end=\"1579\">\u003cstrong data-start=\"1579\" data-end=\"1599\">Cecilia Phillips\u003c/strong>: So you have all these beautiful fields, you’ve got the farmstand. And if somebody wants to get a bite while they’re here…\u003cbr>\n\u003cbr data-start=\"1724\" data-end=\"1727\">\u003cstrong data-start=\"1727\" data-end=\"1743\">Sean Pezzini\u003c/strong>: Yeah, we have it. We have a food truck out there. It’s called The Choke Coach.\u003cbr>\n\u003cbr data-start=\"1823\" data-end=\"1826\">\u003cstrong data-start=\"1826\" data-end=\"1846\">Cecilia Phillips\u003c/strong>: I’ve never seen this before. You do artichoke tacos?\u003cbr>\n\u003cbr data-start=\"1900\" data-end=\"1903\">\u003cstrong data-start=\"1903\" data-end=\"1922\">Jonathan Saguil\u003c/strong>: We do artichoke tacos. That’s a whole heart of artichoke. We grill it, mix it with onions in there, and then put the dressing in there, which is the lemon dill.\u003cbr>\n\u003cbr data-start=\"2084\" data-end=\"2087\">\u003cstrong data-start=\"2087\" data-end=\"2107\">Cecilia Phillips\u003c/strong>: Okay. My first artichoke taco.\u003cbr>\n\u003cbr data-start=\"2139\" data-end=\"2142\">\u003cstrong data-start=\"2142\" data-end=\"2161\">Jonathan Saguil\u003c/strong>: Cheers. Okay.\u003cbr>\n\u003cbr data-start=\"2176\" data-end=\"2179\">\u003cstrong data-start=\"2179\" data-end=\"2199\">Cecilia Phillips\u003c/strong>: Mm-hmm. If you’re going to eat an artichoke, eat the heart.\u003cbr>\n\u003cbr data-start=\"2260\" data-end=\"2263\">\u003cstrong data-start=\"2263\" data-end=\"2282\">Jonathan Saguil\u003c/strong>: Eat the heart. Eat your heart out.\u003cbr>\n\u003cbr data-start=\"2318\" data-end=\"2321\">[Both laughing]\u003cbr>\n\u003cbr data-start=\"2336\" data-end=\"2339\">\u003cstrong data-start=\"2339\" data-end=\"2359\">Cecilia Phillips\u003c/strong>: We are here on our next stop for the artichoke trail. I think that this is the biggest artichoke I’ve ever seen.\u003cbr>\n\u003cbr data-start=\"2473\" data-end=\"2476\">\u003cstrong data-start=\"2476\" data-end=\"2492\">Juan Salazar\u003c/strong>: It’s the world’s biggest artichoke. 18 feet tall by 22 feet wide. We have about 30 artichoke dishes, including cream of artichoke soup, artichoke enchiladas, artichoke bread, a little bit of everything with artichokes.\u003cbr>\n\u003cbr data-start=\"2712\" data-end=\"2715\">\u003cstrong data-start=\"2715\" data-end=\"2735\">Cecilia Phillips\u003c/strong>: And you also have a giant sampler plate that people can order.\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2818\">Juan Salazar\u003c/strong>: Well, actually, this is our medium artichoke sampler.\u003cbr>\n\u003cbr data-start=\"2873\" data-end=\"2876\">\u003cstrong data-start=\"2876\" data-end=\"2896\">Cecilia Phillips\u003c/strong>: This is the medium?\u003cbr>\n\u003cbr data-start=\"2917\" data-end=\"2920\">\u003cstrong data-start=\"2920\" data-end=\"2936\">Juan Salazar\u003c/strong>: This is the medium with fire-roasted artichoke, jalapeño artichoke dip, artichoke nachos, the deep-fried artichoke hearts and the Castroville rolls.\u003cbr>\n\u003cbr data-start=\"3086\" data-end=\"3089\">\u003cstrong data-start=\"3089\" data-end=\"3109\">Cecilia Phillips\u003c/strong>: Wow. It’s like an artichoke chimichanga.\u003cbr>\n\u003cbr data-start=\"3151\" data-end=\"3154\">\u003cstrong data-start=\"3154\" data-end=\"3170\">Juan Salazar\u003c/strong>: Yeah, it’s like an artichoke chimichanga kind of.\u003cbr>\n\u003cbr data-start=\"3221\" data-end=\"3224\">\u003cstrong data-start=\"3224\" data-end=\"3244\">Cecilia Phillips\u003c/strong>: Oh.\u003cbr>\n\u003cbr data-start=\"3249\" data-end=\"3252\">[music playing]\u003cbr>\n\u003cbr data-start=\"3267\" data-end=\"3270\">\u003cstrong data-start=\"3270\" data-end=\"3290\">Cecilia Phillips\u003c/strong>: Final stop on the artichoke trail. And as they say, it’s 5:00 somewhere. And right now, that place is Pearl Hour in Monterey. Tell me about this spot.\u003cbr>\n\u003cbr data-start=\"3442\" data-end=\"3445\">\u003cstrong data-start=\"3445\" data-end=\"3462\">Katie Blandin\u003c/strong>: Pearl Hour is a cocktail bar and lounge. And it’s been a bar here since the 1940s. The cocktail that put us on the artichoke trail is the Black and Yellow, and it is a take on the Bee’s Knees because it’s got lemon juice, honey and gin. We’ve added the Carciofo amaro, made with three varieties of fresh artichoke.\u003cbr>\n\u003cbr data-start=\"3778\" data-end=\"3781\">\u003cstrong data-start=\"3781\" data-end=\"3801\">Cecilia Phillips\u003c/strong>: Oh, yeah. So this tastes like a traditional Bee’s Knees cocktail that’s been running through an artichoke field.\u003cbr>\n\u003cbr data-start=\"3915\" data-end=\"3918\">\u003cstrong data-start=\"3918\" data-end=\"3935\">Katie Blandin\u003c/strong>: Exactly. It’s got a little bit of a bitter, earthy element to it, which I think is complimentary of the Prohibition-era classic.\u003cbr>\n\u003cbr data-start=\"4065\" data-end=\"4068\">\u003cstrong data-start=\"4068\" data-end=\"4088\">Cecilia Phillips\u003c/strong>: So after somebody’s been traveling along the artichoke trail, this is the spot to get a very classic signature cocktail or maybe something with a twist. Cheers.\u003cbr>\n\u003cbr data-start=\"4250\" data-end=\"4253\">\u003cstrong data-start=\"4253\" data-end=\"4270\">Katie Blandin\u003c/strong>: Cheers.\u003cbr>\n\u003cbr data-start=\"4279\" data-end=\"4282\">[music playing]\u003cbr>\n\u003cbr data-start=\"4297\" data-end=\"4300\">\u003cstrong data-start=\"4300\" data-end=\"4318\">Leslie Sbrocco\u003c/strong>: I have to thank my fantastic guests on this week’s show. Julia Madden-Fulk, lover of veggie dogs with all the fixin’s at Lucy’s on Lighthouse in Pacific Grove. TJ Thomander, whose happy place is at Home in Soquel, and Percy Lammie, who always grabs the window seat at Woody’s at the Airport in Monterey. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"4715\" data-end=\"4743\">“Check, Please! Bay Area.”\u003c/em> I’m Leslie Sbrocco and I’ll see you then. Cheers, everyone.\u003cbr>\n\u003cbr data-start=\"4803\" data-end=\"4806\">\u003cstrong data-start=\"4806\" data-end=\"4827\">Julia Madden-Fulk\u003c/strong>: Cheers.\u003cbr>\n\u003cbr data-start=\"4836\" data-end=\"4839\">\u003cstrong data-start=\"4839\" data-end=\"4857\">Leslie Sbrocco\u003c/strong>: Did you have fun?\u003cbr>\n\u003cbr data-start=\"4876\" data-end=\"4879\">[Indistinct conversations]\u003cbr>\n\u003cbr data-start=\"4905\" data-end=\"4908\">\u003cstrong data-start=\"4908\" data-end=\"4928\">Cecilia Phillips\u003c/strong>: So the artichoke cupcake has really piqued my interest.\u003cbr>\n\u003cbr data-start=\"4985\" data-end=\"4988\">\u003cstrong data-start=\"4988\" data-end=\"5004\">Sean Pezzini\u003c/strong>: People think it sounds a little funky to have an artichoke in a cupcake, but we compare it to a zucchini bread, which is pretty delicious, or carrot cake. And we put a cream cheese frosting on the top, and you can’t beat that. Yeah. See, right there you can see that nice big chunk of artichoke heart in there.\u003cbr>\n\u003cbr data-start=\"5316\" data-end=\"5319\">\u003cstrong data-start=\"5319\" data-end=\"5339\">Cecilia Phillips\u003c/strong>: Alright, here we go. Mm. It’s got the tiniest earthy flavor, but it’s mostly just delicious, sweet, cupcake, sugary goodness.\u003cbr>\n\u003cbr data-start=\"5466\" data-end=\"5469\">\u003cstrong data-start=\"5469\" data-end=\"5485\">Sean Pezzini\u003c/strong>: Exactly.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: The Meatery, Hanloh Thai Food, Schooners Monterey",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 5, airs Thursday, July 10, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> returns for a three-part special to the Monterey Bay Area! This week’s episode begins in Seaside at \u003cstrong>The Meatery Butchery & Eatery\u003c/strong>, a butcher shop and restaurant run by a chef who’s built a local following for his bold sandwiches, house-made sausages, and ethically sourced steaks. Guests rave about the 18-hour smoked brisket, juicy pastrami Reuben with Brussels sprout kraut, and the pork belly bánh mì. In downtown Santa Cruz, \u003cstrong>Hanloh Thai Food\u003c/strong> serves deeply personal, seasonal Thai dishes inside a cozy natural wine bar and bookstore. From the double-fried chicken thighs of gai tod hat yai to the steamed black cod in a spicy lime broth, each dish is rooted in Chef Lalita Kaewsawang’s upbringing in Thailand and California. The episode wraps on the water at \u003cstrong>Schooners Monterey\u003c/strong>, where guests enjoy beautiful ocean views alongside sustainable seafood. Diners feast on cioppino brimming with shellfish in saffron-tomato broth, the fresh Dungeness crab BLT roll, and a classic ice cream sundae to end on a sweet note.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23520\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23520\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ashley Houts, Robert Fernandez and Vicki Traylor from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.themeateryseaside.com/\">\u003cstrong>The Meatery\u003c/strong> (Seaside)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.hanloh.com/\">\u003cstrong>Hanloh Thai Food\u003c/strong> (Santa Cruz)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://schoonersmonterey.com/\">\u003cstrong>Schooners \u003c/strong>(Monterey)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> A carnivore’s dream in Seaside…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It’s a monster of a beef rib.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …seasonal Thai cuisine in Santa Cruz…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s like fall and spring together in one plate.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and seaside slurps and sips in Monterey…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> A ton of fresh crab.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …on a special Monterey Bay area edition of \u003cem>Check, Please!\u003c/em>\u003c/p>\n\u003cp>Like “buttah”!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Delicious. Yeah. It’s like “buttah.”\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to a very special edition of \u003cem>Check, Please! Bay Area.\u003c/em> Today we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem>Check, Please!\u003c/em> table today are supervising naturalist Ashley Houts, retired school teacher Vicki Traylor, and real estate broker Robert Fernandez. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, we are. We are great.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> We’re so excited!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Robert gets us started with his favorite lunchtime hangout. From melt-in-your-mouth brisket to house-smoked cold cuts, all sustainably sourced from local ranches, it’s a true meat lover’s paradise. Located in Seaside, it’s The Meatery Butchery and Eatery.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Okay, so calamari po’boy. Meatball? One burger, one fry, please. Goomba now. Mac-n-cheese right now too.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We are The Meatery in Seaside, California. Shaking and baking, bro. We are a destination deli…\u003c/p>\n\u003cp>\u003cstrong>Man #1:\u003c/strong> Oregon Hill.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> All the way from Oregon Hill to come here.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> San Martin.\u003c/p>\n\u003cp>\u003cstrong>Man #1:\u003c/strong> Yes, sir. That’s right.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> …offering not just good sandwiches, but great sandwiches.\u003c/p>\n\u003cp>\u003cstrong>Customer:\u003c/strong> Mmm! The best.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> I took 30 years of being a chef and sandwiched it between two pieces of bread. I mean, our sandwiches are just unbelievable.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> People walk in and they’re kind of like overwhelmed by all the things we have going on in here. We always kind of reassure them — “Take your time. There’s a lot to take in.” French inspiration in my culinary background. You can see it through the entire menu in all the offerings. We craft all of our own sausages in-house, probably 27 flavors on a given week. We offer about five different pâtés on a regular basis. We do amazing hand-cut steaks and roasts. We do all of our own dry aging in-house. We actually use a gravity technique where we hang all of our steaks. For our pastrami Reuben, we take American Wagyu brisket, and we cure that for 12 days before we pepper it and smoke it. Our signature item is actually our smoked brisket. We smoke it for 18 hours, so it just literally jiggles as we slice it. Just a spectacular piece of meat. Teaching is one of my core values. It has been ever since I’ve been in the business. As the consumer comes in and if I’m trying to talk to them about a new cut that they may not have experienced, being able to walk them through how to prepare it. Now when they come back in and they’re like, “My family loved this steak I made!” it’s a pretty cool experience at the end of the day. That’s a steak. My mantra is “Be great every day.”\u003c/p>\n\u003cp>\u003cstrong>Man #3:\u003c/strong> Just checking out the dogs.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We’re definitely a family-owned and operated business, and by “operated” I mean literally almost every person in here is family.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Any wedge fries or mac-n-cheese for you?\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We all long for that personal connection.\u003c/p>\n\u003cp>\u003cstrong>Man #4:\u003c/strong> Thank you, Chef.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Cheers, guys. It’s why I became a chef — that experience of seeing somebody so satisfied.\u003c/p>\n\u003cp>\u003cstrong>Man #4:\u003c/strong> Mm! That was great.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Salud!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Robert, besides being fun to say — The Meatery Butchery and Eatery…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …it’s a really special place, isn’t it?\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Robert Fernandez:\u003c/strong> It is. Their array in the meat case is just spectacular. But also what they offer as far as lunch items and specials is really fantastic. Top of the list for me would definitely be the brisket. It’s just the right combination of char from the smoke, and it literally just falls apart. Super savory. It’s delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I heard Ashley over there going, “Ohh…”\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mm, it just sounds so good! Because I didn’t have that one. I had the Reuben, which was…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I love a Reuben. If I see it on a menu and we’re getting sandwiches, that’s what I’m gonna get. But it’s different here at The Meatery because it’s not your traditional sauerkraut. It’s a Brussels sprout kraut…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh, wow.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> …which is also fun to say. Brussels sprout kraut. But it was delicious. Like, I could have just a side of that alone. But the meat was, like you said, with the brisket just like falling apart, melt in your mouth, so juicy. One of those sandwiches while you’re eating it, it’s dripping down your arms and you don’t care because it’s just so tasty.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Wah. Well, I was disappointed because we were there at about 12:40 and they were out of it.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Oh, no!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Ah. Okay.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Out of the brisket and the Reuben?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> No, they were out of the Reuben.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But then I did ask to get a sample of the brisket. It was, as you said, it was just like melt in your mouth, like you could just cut it with your fork.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> So we just had a sample of that. My husband got the Goomba, which is it’s basically an Italian sub. And it was really delicious. The bread was very soft and perfect with sesame seeds on the top. We also had delicious potato salad.\u003c/p>\n\u003cp>\u003cstrong data-start=\"371\" data-end=\"388\" data-is-only-node=\"\">Ashley Houts:\u003c/strong> Mmm!\u003cbr>\n\u003cbr data-start=\"393\" data-end=\"396\">\u003cstrong data-start=\"396\" data-end=\"414\">Vicki Traylor:\u003c/strong> I loved it.\u003cbr>\n\u003cbr data-start=\"426\" data-end=\"429\">\u003cstrong data-start=\"429\" data-end=\"450\">Robert Fernandez:\u003c/strong> They also do a Caesar salad. It’s one of the Caesar salads to which others aspire to be.\u003cbr>\n\u003cbr data-start=\"539\" data-end=\"542\">\u003cstrong data-start=\"542\" data-end=\"559\">Ashley Houts:\u003c/strong> Wow, ooh, I’ll have to try.\u003cbr>\n\u003cbr data-start=\"587\" data-end=\"590\">\u003cstrong data-start=\"590\" data-end=\"611\">Robert Fernandez:\u003c/strong> Perfectly seasoned dressing. And it also features potato wedges, which you wouldn’t necessarily see in a Caesar salad, but it works so well. Crunchy on the outside. Really nice and soft on the inside. So flavorful. And it’s just — it’s a beautifully prepared salad. And don’t miss the pâté. It’s a French country-style pâté accompanied with a lovely mustard, cornichons, fried capers, and a beautiful baguette. It’s just spectacular. He has an amazing curated list of wines that he offers. That particular day I had the CdP. I will spare myself with trying to pronounce it correctly.\u003cbr>\n\u003cbr data-start=\"1195\" data-end=\"1198\">\u003cstrong data-start=\"1198\" data-end=\"1217\">Leslie Sbrocco:\u003c/strong> The Châteauneuf-du-Pape.\u003cbr>\n\u003cbr data-start=\"1242\" data-end=\"1245\">\u003cstrong data-start=\"1245\" data-end=\"1266\">Robert Fernandez:\u003c/strong> That one. [Laughs] And it was amazing because it paired so well with everything that we had ordered that day on the menu.\u003cbr>\n\u003cbr data-start=\"1388\" data-end=\"1391\">\u003cstrong data-start=\"1391\" data-end=\"1409\">Vicki Traylor:\u003c/strong> I had the bánh mì sandwich. So it did have pâté, and it was delicious. Not too fatty, and succulent. And the jalapeños and the pickled vegetables, and the bánh mì bread was beautiful.\u003cbr>\n\u003cbr data-start=\"1593\" data-end=\"1596\">\u003cstrong data-start=\"1596\" data-end=\"1615\">Leslie Sbrocco:\u003c/strong> Have you had the bánh mì before?\u003cbr>\n\u003cbr data-start=\"1648\" data-end=\"1651\">\u003cstrong data-start=\"1651\" data-end=\"1672\">Robert Fernandez:\u003c/strong> I have had the bánh mì, and it is also a very, very good sandwich. It’s really hard to pick because there’s so many great options there. Also the po’boy. A calamari steak po’boy, which was just great.\u003cbr>\n\u003cbr data-start=\"1873\" data-end=\"1876\">\u003cstrong data-start=\"1876\" data-end=\"1893\">Ashley Houts:\u003c/strong> Oooh.\u003cbr>\n\u003cbr data-start=\"1899\" data-end=\"1902\">\u003cstrong data-start=\"1902\" data-end=\"1923\">Robert Fernandez:\u003c/strong> Really nice crunch to the calamari that’s really perfectly breaded. Juicy, soft. It has this relish on it that pairs so nicely with the calamari. Super-soft bread. It’s amazing. The other item that I don’t know if you had a chance to try is the beef rib. It’s a monster of a beef rib. The char that it has on it. And just…\u003cbr>\n\u003cbr data-start=\"2248\" data-end=\"2251\">\u003cstrong data-start=\"2251\" data-end=\"2269\">Vicki Traylor:\u003c/strong> Like the brisket.\u003cbr>\n\u003cbr data-start=\"2287\" data-end=\"2290\">\u003cstrong data-start=\"2290\" data-end=\"2311\">Robert Fernandez:\u003c/strong> Yes, and just how juicy it is and flavorful and melts in your mouth. It’s an amazing rib.\u003cbr>\n\u003cbr data-start=\"2401\" data-end=\"2404\">\u003cstrong data-start=\"2404\" data-end=\"2423\">Leslie Sbrocco:\u003c/strong> Is it for one person? Or five? [Laughter]\u003cbr>\n\u003cbr data-start=\"2465\" data-end=\"2468\">\u003cstrong data-start=\"2468\" data-end=\"2489\">Robert Fernandez:\u003c/strong> I would say one of their ribs would be more than enough for two people to share.\u003cbr>\n\u003cbr data-start=\"2570\" data-end=\"2573\">\u003cstrong data-start=\"2573\" data-end=\"2592\">Leslie Sbrocco:\u003c/strong> Okay.\u003cbr>\n\u003cbr data-start=\"2598\" data-end=\"2601\">\u003cstrong data-start=\"2601\" data-end=\"2618\">Ashley Houts:\u003c/strong> I know it’s called The Meatery, but what was really delicious that I would go back there for was their mac-n-cheese.\u003cbr>\n\u003cbr data-start=\"2735\" data-end=\"2738\">\u003cstrong data-start=\"2738\" data-end=\"2757\">Leslie Sbrocco:\u003c/strong> Oh!\u003cbr>\n\u003cbr data-start=\"2761\" data-end=\"2764\">\u003cstrong data-start=\"2764\" data-end=\"2781\">Ashley Houts:\u003c/strong> Did you try that?\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2823\">Robert Fernandez:\u003c/strong> Yes, mac-n-cheese.\u003cbr>\n\u003cbr data-start=\"2842\" data-end=\"2845\">\u003cstrong data-start=\"2845\" data-end=\"2862\">Ashley Houts:\u003c/strong> Oh, my gosh, so it’s a blend of cheeses that’s just exquisite. We ordered one to share at the table and we’re all, like, just starting. Oh, it was gone in a flash.\u003cbr>\n\u003cbr data-start=\"3026\" data-end=\"3029\">\u003cstrong data-start=\"3029\" data-end=\"3050\">Robert Fernandez:\u003c/strong> [Laughs] But the thing about their mac-n-cheese that’s different is it has a bit of, like, pimento flavor.\u003cbr>\n\u003cbr data-start=\"3157\" data-end=\"3160\">\u003cstrong data-start=\"3160\" data-end=\"3181\">Robert Fernandez:\u003c/strong> Yes.\u003cbr>\n\u003cbr data-start=\"3186\" data-end=\"3189\">\u003cstrong data-start=\"3189\" data-end=\"3206\">Ashley Houts:\u003c/strong> My family, we love pimento cheese dip. It’s, like, the fact that that was, like, in their mac-n-cheese was so good. And they sell a container of it that you can take and bake at home, and I had it again that night because we got that container.\u003cbr>\n\u003cbr data-start=\"3451\" data-end=\"3454\">\u003cstrong data-start=\"3454\" data-end=\"3473\">Leslie Sbrocco:\u003c/strong> You got that container.\u003cbr>\n\u003cbr data-start=\"3497\" data-end=\"3500\">\u003cstrong data-start=\"3500\" data-end=\"3517\">Ashley Houts:\u003c/strong> It was so good.\u003cbr>\n\u003cbr data-start=\"3533\" data-end=\"3536\">\u003cstrong data-start=\"3536\" data-end=\"3554\">Vicki Traylor:\u003c/strong> They had a lot of beautiful things to take home, and I took home quite a few. [Laughter] They had these marinated mushrooms.\u003cbr>\n\u003cbr data-start=\"3679\" data-end=\"3682\">\u003cstrong data-start=\"3682\" data-end=\"3699\">Ashley Houts:\u003c/strong> Mmm.\u003cbr>\n\u003cbr data-start=\"3704\" data-end=\"3707\">\u003cstrong data-start=\"3707\" data-end=\"3725\">Vicki Traylor:\u003c/strong> All these, like, garlic butters and just all these things that would make a meal at home wonderful.\u003cbr>\n\u003cbr data-start=\"3825\" data-end=\"3828\">\u003cstrong data-start=\"3828\" data-end=\"3849\">Robert Fernandez:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"3856\" data-end=\"3859\">\u003cstrong data-start=\"3859\" data-end=\"3878\">Leslie Sbrocco:\u003c/strong> Meatery, butchery, eatery, shoppery.\u003cbr>\n\u003cbr data-start=\"3915\" data-end=\"3918\">\u003cstrong data-start=\"3918\" data-end=\"3936\">Vicki Traylor:\u003c/strong> There you go.\u003cbr>\n\u003cbr data-start=\"3950\" data-end=\"3953\">\u003cstrong data-start=\"3953\" data-end=\"3970\">Ashley Houts:\u003c/strong> Exactly.\u003cbr>\n\u003cbr data-start=\"3979\" data-end=\"3982\">\u003cstrong data-start=\"3982\" data-end=\"4003\">Robert Fernandez:\u003c/strong> One-stop shop.\u003cbr>\n\u003cbr data-start=\"4018\" data-end=\"4021\">\u003cstrong data-start=\"4021\" data-end=\"4040\">Leslie Sbrocco:\u003c/strong> [Laughs] Alright. If you would like to try The Meatery Butchery & Eatery, it’s located on Fremont Boulevard in Seaside. And the average tab per person without drinks is around $30. Vicki’s restaurant is the quintessential definition of a hidden gem. Tucked inside a rare and used book shop, it’s a cozy little spot for curries, roti, and other traditional Thai delights. Located in downtown Santa Cruz, it’s Hanloh Thai Food.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Lalita Kaewsawang:\u003c/strong> Hanloh Thai Food — well, we cook really good Thai food, and a lot of them come from my childhood. So this is nam prik lon, the crabmeat coconut relish. I always try to tell a story. Every dish that’s on the menu has a part of me in it somewhere.\u003c/p>\n\u003cp>So Hanloh started in 2018. We were doing pop-ups and catering everywhere. And in 2021, I got a call from Bad Animal, which is a bookstore and a wine bar in Santa Cruz, to be a chef residency. It’s pretty casual, very Santa Cruz. Never in my life I thought I would be opening a restaurant in a bookstore.\u003c/p>\n\u003cp>I started cooking because that’s how I stay connected to home. My mother is a street food vendor in Bangkok, and she’s really inspired me to cook. The street vendors have very focused menus and I love their movements. I love how meticulous their ingredients are. I’m very inspired by that.\u003c/p>\n\u003cp>When I established my career in Santa Cruz, I started to realize, to make this unique, you have to use local ingredients.\u003c/p>\n\u003cp>One of the dishes on our menu is roti martabak, which has a lot of Indian influence and Muslim influence. My mother is Muslim Thai. So this is a dish that is a homage to my mom and to her heritage. So I chose to make it all vegan. It’s like a blend of Thai culture and Santa Cruz.\u003c/p>\n\u003cp>The nice part about us being in a bookstore is sometimes when people have to wait, they can get a glass of wine and browse the book, and it doesn’t feel like they’re actually waiting that much longer. They wait for a while, but it doesn’t feel like it.\u003c/p>\n\u003cp>Our food is made for sharing, so order family style, a couple glasses of wine. It’s pretty chill. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, Vicki, so, hidden inside a used bookstore.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It’s called Bad Animal.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And the Bad Animal is an American badger, which is one of my favorite animals! I sat —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You can tell us about that.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah! They’re ferocious, but so cool. But I sat right underneath a taxidermied badger. Just like all the stuff on the wall — not just the bookstore — the bookstore was wonderful.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It’s just — it’s such a great feeling when you’re in there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Very Santa Cruz.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Very Santa Cruz. That’s a great point.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I just kept saying, “This place is so hip.” You’re hanging out, you’re talking.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They’re not turning tables.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> They’re not. That’s not what they’re for.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Vicki, so many dishes to try. But do you have a favorite?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> I do. My favorite is an appetizer. I think it’s called nam prik lon. And it is a beautiful crab custard with a lot of fresh crab. It has makrut leaves. The preparation of all the vegetables is like a feast for the eyes. And then the shrimp crackers that you dip in. And it’s absolutely delicious.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Ashley Houts:\u003c/strong> So we sat down and we saw this dish keep going out to all of these different tables, and we asked our server, “What is that?” And she said, “Oh, it’s my favorite salad. You have to get it.” It was the yum galumpii. It was with tofu. Just perfectly cooked. Crispy on the outside, warm and soft, like almost gooey tofu on the inside. It had all of the cabbage and cilantro and lime, was really, really fresh flavors. But then there was a crunch with the peanuts in there. We just devoured it, and I could have just had like three of those salads for my dinner. I crave it, and I want to go back for that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you start with anything?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> I did. I had the scallop salad, and that salad — I would go back just for that salad. It was so good. The scallops with a dried shrimp also. They just — they were paired beautifully together.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Have you had this salad before?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We did, we did. It just — the scallops are melt-in-your-mouth.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And then, yeah, it comes with lettuce so you can wrap it. It was just dressed perfectly, because you could taste the makrut lime, you could taste the fish sauce. But nothing was overpowering. Just fresh and delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So a good way to start, with a salad, one of the salads.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Good way to start is with the salad. The fried chicken.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Oh, gosh. The fried chicken is just perfectly prepared.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All three of you are going…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes. The fried chicken, super crispy on the outside, super juicy on the inside, paired with a sauce that was just really a nice complement.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It was perfectly fried.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It was great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And the presentation is so beautiful. They’ve made the cucumber look so pretty.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It’s so good. It’s — always. Melt in your mouth.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> I love the cod.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> You talked about “melt in your mouth” with the other dish, but the cod…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s fabulous. And it’s local and it’s sustainable, but it just flakes apart. And it was like we just kept saying, like, “Is this butter? Are we eating butter?” ’cause it was just so flavorful.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And it’s steamed in a broth, a spicy kind of…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s spicy.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> …lemongrass broth with a little chili. I mean, it so perfect…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Lime and coconut in there.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> …to put the jasmine rice in to soak it all up. So it was perfect.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And then the wine, they have all these natural wines. We got this really nice German white wine that paired perfectly with everything we got.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> We haven’t talked about the roti.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s delicious. We had the roti.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> You did?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes, we did. And it’s stuffed with yams and caramelized onions. And I was like, “Oh, my gosh, it feels like I’m eating fall.” But it’s paired with a really light cucumber salad.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I was like, oh, my goodness. The combination, it’s like fall and spring together in one plate. It was so good.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> What did you get for dessert?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> A coconut-pandan custard. And the waiter that brought it out, he, like, leaned over to us and said, “You’re gonna love this. I can’t get enough of it.” And so the custard itself was really thick, but also light, because it’s coconut, but it was green. And I was like, “Wait, why is it green?”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pandan.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Well, pandan is — yeah. It’s like a tropical plant…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> …that’s mixed in with the coconut. And it was served with this brioche bread. The brioche was so buttery and you dip it in there, and, ohh, it was so good. But we also got the coconut ice cream with that beautiful cookie.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> With the little cookie.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> With the cookie. Yes.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> So delicious.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s so pretty too.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Didn’t last. It was great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Ours didn’t either.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I feel like the dishes were like her work of art, the chef’s work of art.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The quality and the preparation of everything that we received that day that we ordered was really great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Every person I know that has gone there has really loved it, so I’m happy that you liked it too.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Well, you can count one more on that list. It was very tasty.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Two more.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Enjoyed it very.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, if you would like to try Hanloh Thai Food, it’s located on Cedar Street in Santa Cruz. The average multi-course tab per person without drinks is around $75.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ashley’s nautically themed restaurant holds a special place in her heart. It’s where she got engaged. Step onto the terrace with a cocktail in hand and the ocean breeze in your hair, and it’s not hard to feel a romantic vibe settling in. Located inside Monterey Plaza Hotel, it’s Schooners Monterey.\u003c/p>\n\u003cp>\u003cstrong>[music playing]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> Schooners is really our quintessential Monterey restaurant. Our location is right on Cannery Row. Very historic. You can see one of the last canneries adjacent to our restaurant. I’m originally from Boston, Massachusetts. I gravitate towards water, so being here on the Pacific really makes me feel at home.\u003c/p>\n\u003cp>Our menu is based on the seasons. All our seafood is sustainable. We really listen to our fishermen. Whatever type of seafood is at the highest quality is what kind of is gonna get my attention.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> I’m really super proud that we put on some local Monterey anchovies. We cure it, pickle it, and it goes on this amazing toasted focaccia bread. Just a couple one-biters, but it really is a great way to start your meal.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Tell me when.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> That’s when. When.\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> A lot of people ask me what is the secret to our clam chowder. Well, it is a secret, but we do use sherry wine that has this beautiful kind of undertone. It’s creamy. It’s delicious. It’s super yummy.\u003c/p>\n\u003cp>We hollow out this sourdough bread that is made to order. So have that with a beautiful IPA, and you’re good to go.\u003c/p>\n\u003cp>Our seafood pasta — the pasta is made daily. We do have some dry-aged steaks on the menu too, so it’s not all seafood.\u003c/p>\n\u003cp>This view is unbelievable. On any given day when you’re sitting out here at Schooners patio, you’re gonna see sea otters, you’re gonna see sea lions, you’re gonna see the fog kind of rolling in. You’re also potentially gonna get wet by some of these crashing waves that can hit the sides of these rocks. You get a splash. And that’s kind of part of the experience.\u003c/p>\n\u003cp>It’s really beautiful, very tranquil. But also there’s a jovial kind of ambiance to our dining room. It’s a pretty fun time here at Schooners.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Ashley, this might not be your typical hotel restaurant, right? How did you discover this?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s definitely not. So the first time we stayed there, we were celebrating my husband graduating fire academy, which is a big deal for firefighters. The next time we went there, he proposed.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And it was one of those places where even if you’re not celebrating an engagement, you know, or a birthday, it’s just such a beautiful place to go for a meal.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> When you walk into the doors of the restaurant, you’re actually walking out into that outdoor terrace area from where we entered.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It feels like you’re on a boat.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, it does!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> You’re suspended over the bay. The wind’s blowing, but then they have the heaters so you’re not cold. And I always come equipped with my binoculars because I love wildlife, so I’m out there looking for otters and they’re always right there.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We ate inside right by the window. Absolutely gorgeous views of everything. I loved it.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes. Absolutely.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> And the food is an event in itself, right? You can get big towers, and you can get all sorts of things, sardines and…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anybody have the Supreme Plaza Mary? This Bloody Mary, it’s like a meal in a glass in itself. It’s a big, beautiful goblet. And it comes with two thick slices of bacon and these perfectly poached shrimp. There’s blue-cheese-stuffed olives. There’s pepperoncinis. It’s just like so many things. And then it’s a perfect spiciness. To be out there with the wind in your hair. Or inside.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So that’s your appetizer.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> That’s your appetizer.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> We started out with the burrata. Burrata was visually beautiful. First bite I was a little disappointed that it wasn’t more flavorful.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Gooey.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> But beautifully prepared dish.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Over arugula and sliced tomatoes and watermelon around the outside, with this delicious, delicious sourdough with balsamic glaze. It just — it was so delicious.\u003c/p>\n\u003cp>And then we got the most amazing salad, the Pacific seafood salad. And it had poached prawns that were fabulous, but a ton of fresh crab, very generous. And sliced ahi that was seared perfectly. The sesame dressing. It was so good. I will go back for that salad any time.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Robert Fernandez:\u003c/strong> Well, the one dish that I will definitely go back for were the brined anchovies.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The anchovy dish…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They’re known for that dish. Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The brined anchovies were just amazing. Perfectly brined. Really nice salt. And it also had olive tapenade. The dish was amazing.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anybody have the clam chowder?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It’s delicious. Perfect creaminess. The potatoes were just the right size.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Right? It’s really creamy and rich, but it’s not so thick. It’s still light. The clams themselves, just like butter, melt in your mouth —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Like “buttah”!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah. It’s like buttah. So good.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Let me tell you about the tuna poke. The tuna poke was really marvelous also. The way it was prepared with the sticky rice, avocado. There was one thing that I felt that it could have done without, and that was the mango. For me, the mango took a little bit away from the tuna, but the tuna poke itself was a really beautiful dish. Oh, gosh, I’d go back for all of them. It was great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re shaking your head, Ashley. You’ve had that.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes, I’ve had that before. They do a great job with all of their “raw bar,” they call it — their oysters, you can get a seafood tower, their ceviche. Mm!\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We also got the crab BLT.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It had so much crab. And it was served on this thick, soft, beautiful brioche, which I will say didn’t hold up that well because they had so much crab.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Just so much crab. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But it didn’t matter. I ate it with a knife and fork.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Not a real complaint.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> That’s a terrible problem to have.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And it had the bacon. And somebody was like, “I would think the bacon would take away from the crab.” No. It was so delicious.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anyone have the mussels?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mmm.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> No, did not have the mussels.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> But I can see that look in your eye like…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Like that they were good.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> So good. I mean, and if you like the Thai flavors of coconut and lime, they’re so fresh. They’re just really plump, beautiful, big mussels, but so tender. And it comes with, again, that really nice sourdough crostini and can sop up everything and then use your spoon when the bread runs out ’cause it’s such a good sauce.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The dish that I was really impressed with was the cioppino. It comes out in a pot. I’ve got to tell you, the amount of seafood in this cioppino was really impressive. Shrimp. Clams. Mussels. Seasonal fish. It’s a saffron-based sauce that’s just really so beautifully seasoned. And the waiter was really generous enough to see that I was done with the bread that came with the actual dish, so he brought additional bread for me because —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s because it’s “sop-up-able.”\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, yes, that is —\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Sop-up-able.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> That’s the technical term.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about desserts? Any room, anyone?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Well, we didn’t, but my granddaughter, she got the ice cream sundae. And of course we took bites and —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> “My granddaughter got it, not me.”\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Not me. Of course not.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But I had a couple bites, and just everything, they presented it so well and they did a really good job of making you feel special. It was really a nice experience.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> They just go the extra mile there to make you feel so special.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> They did. They absolutely did.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you will be back?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> As will I.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Schooners Monterey, it’s located on Cannery Row in the Monterey Plaza Hotel. The average multi-course tab per person without drinks is around $65.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Check out \u003cem>Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp>I want to thank my amazing guests on this week’s show — \u003cstrong>Ashley Houts\u003c/strong>, who says “I do” time and time again to the seafood delights at Schooners Monterey; \u003cstrong>Vicki Traylor\u003c/strong>, whose pick of Hanloh Thai in Santa Cruz will thrill bookworms and foodies alike; and \u003cstrong>Robert Fernandez\u003c/strong>, who pairs his pâté with a Châteauneuf-du-Pape at The Meatery Butchery & Eatery in Seaside.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp>Cheers, everyone.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Cheers! Whoo-hoo!\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Everybody’s hyped on brisket. The key to a good slice is across the grain. Like any piece of meat, you always want to cut across the grain. We’ll go through that bark, and we’ll just kind of cut straight down. It’s a difficult cut, but it’s an amazing cut, right? So well marbled, so rich, so unctuous. We have some guests that want the fattier point end and some that want the leaner end. We get a ton of Texans here who will never say that it’s the best brisket they’ve ever had, but they put it up there as a high watermark.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Brisket, it’s — it’s God’s gift to us all. [Laughs]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 5, airs Thursday, July 10, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> returns for a three-part special to the Monterey Bay Area! This week’s episode begins in Seaside at \u003cstrong>The Meatery Butchery & Eatery\u003c/strong>, a butcher shop and restaurant run by a chef who’s built a local following for his bold sandwiches, house-made sausages, and ethically sourced steaks. Guests rave about the 18-hour smoked brisket, juicy pastrami Reuben with Brussels sprout kraut, and the pork belly bánh mì. In downtown Santa Cruz, \u003cstrong>Hanloh Thai Food\u003c/strong> serves deeply personal, seasonal Thai dishes inside a cozy natural wine bar and bookstore. From the double-fried chicken thighs of gai tod hat yai to the steamed black cod in a spicy lime broth, each dish is rooted in Chef Lalita Kaewsawang’s upbringing in Thailand and California. The episode wraps on the water at \u003cstrong>Schooners Monterey\u003c/strong>, where guests enjoy beautiful ocean views alongside sustainable seafood. Diners feast on cioppino brimming with shellfish in saffron-tomato broth, the fresh Dungeness crab BLT roll, and a classic ice cream sundae to end on a sweet note.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23520\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23520\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2005_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ashley Houts, Robert Fernandez and Vicki Traylor from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.themeateryseaside.com/\">\u003cstrong>The Meatery\u003c/strong> (Seaside)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.hanloh.com/\">\u003cstrong>Hanloh Thai Food\u003c/strong> (Santa Cruz)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://schoonersmonterey.com/\">\u003cstrong>Schooners \u003c/strong>(Monterey)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> A carnivore’s dream in Seaside…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It’s a monster of a beef rib.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …seasonal Thai cuisine in Santa Cruz…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s like fall and spring together in one plate.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and seaside slurps and sips in Monterey…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> A ton of fresh crab.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …on a special Monterey Bay area edition of \u003cem>Check, Please!\u003c/em>\u003c/p>\n\u003cp>Like “buttah”!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Delicious. Yeah. It’s like “buttah.”\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to a very special edition of \u003cem>Check, Please! Bay Area.\u003c/em> Today we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem>Check, Please!\u003c/em> table today are supervising naturalist Ashley Houts, retired school teacher Vicki Traylor, and real estate broker Robert Fernandez. Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, we are. We are great.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> We’re so excited!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Robert gets us started with his favorite lunchtime hangout. From melt-in-your-mouth brisket to house-smoked cold cuts, all sustainably sourced from local ranches, it’s a true meat lover’s paradise. Located in Seaside, it’s The Meatery Butchery and Eatery.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Okay, so calamari po’boy. Meatball? One burger, one fry, please. Goomba now. Mac-n-cheese right now too.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We are The Meatery in Seaside, California. Shaking and baking, bro. We are a destination deli…\u003c/p>\n\u003cp>\u003cstrong>Man #1:\u003c/strong> Oregon Hill.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> All the way from Oregon Hill to come here.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> San Martin.\u003c/p>\n\u003cp>\u003cstrong>Man #1:\u003c/strong> Yes, sir. That’s right.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> …offering not just good sandwiches, but great sandwiches.\u003c/p>\n\u003cp>\u003cstrong>Customer:\u003c/strong> Mmm! The best.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> I took 30 years of being a chef and sandwiched it between two pieces of bread. I mean, our sandwiches are just unbelievable.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> People walk in and they’re kind of like overwhelmed by all the things we have going on in here. We always kind of reassure them — “Take your time. There’s a lot to take in.” French inspiration in my culinary background. You can see it through the entire menu in all the offerings. We craft all of our own sausages in-house, probably 27 flavors on a given week. We offer about five different pâtés on a regular basis. We do amazing hand-cut steaks and roasts. We do all of our own dry aging in-house. We actually use a gravity technique where we hang all of our steaks. For our pastrami Reuben, we take American Wagyu brisket, and we cure that for 12 days before we pepper it and smoke it. Our signature item is actually our smoked brisket. We smoke it for 18 hours, so it just literally jiggles as we slice it. Just a spectacular piece of meat. Teaching is one of my core values. It has been ever since I’ve been in the business. As the consumer comes in and if I’m trying to talk to them about a new cut that they may not have experienced, being able to walk them through how to prepare it. Now when they come back in and they’re like, “My family loved this steak I made!” it’s a pretty cool experience at the end of the day. That’s a steak. My mantra is “Be great every day.”\u003c/p>\n\u003cp>\u003cstrong>Man #3:\u003c/strong> Just checking out the dogs.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We’re definitely a family-owned and operated business, and by “operated” I mean literally almost every person in here is family.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Any wedge fries or mac-n-cheese for you?\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> We all long for that personal connection.\u003c/p>\n\u003cp>\u003cstrong>Man #4:\u003c/strong> Thank you, Chef.\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Cheers, guys. It’s why I became a chef — that experience of seeing somebody so satisfied.\u003c/p>\n\u003cp>\u003cstrong>Man #4:\u003c/strong> Mm! That was great.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Salud!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Robert, besides being fun to say — The Meatery Butchery and Eatery…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …it’s a really special place, isn’t it?\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Robert Fernandez:\u003c/strong> It is. Their array in the meat case is just spectacular. But also what they offer as far as lunch items and specials is really fantastic. Top of the list for me would definitely be the brisket. It’s just the right combination of char from the smoke, and it literally just falls apart. Super savory. It’s delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I heard Ashley over there going, “Ohh…”\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mm, it just sounds so good! Because I didn’t have that one. I had the Reuben, which was…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I love a Reuben. If I see it on a menu and we’re getting sandwiches, that’s what I’m gonna get. But it’s different here at The Meatery because it’s not your traditional sauerkraut. It’s a Brussels sprout kraut…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh, wow.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> …which is also fun to say. Brussels sprout kraut. But it was delicious. Like, I could have just a side of that alone. But the meat was, like you said, with the brisket just like falling apart, melt in your mouth, so juicy. One of those sandwiches while you’re eating it, it’s dripping down your arms and you don’t care because it’s just so tasty.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Wah. Well, I was disappointed because we were there at about 12:40 and they were out of it.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Oh, no!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Ah. Okay.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Out of the brisket and the Reuben?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> No, they were out of the Reuben.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But then I did ask to get a sample of the brisket. It was, as you said, it was just like melt in your mouth, like you could just cut it with your fork.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> So we just had a sample of that. My husband got the Goomba, which is it’s basically an Italian sub. And it was really delicious. The bread was very soft and perfect with sesame seeds on the top. We also had delicious potato salad.\u003c/p>\n\u003cp>\u003cstrong data-start=\"371\" data-end=\"388\" data-is-only-node=\"\">Ashley Houts:\u003c/strong> Mmm!\u003cbr>\n\u003cbr data-start=\"393\" data-end=\"396\">\u003cstrong data-start=\"396\" data-end=\"414\">Vicki Traylor:\u003c/strong> I loved it.\u003cbr>\n\u003cbr data-start=\"426\" data-end=\"429\">\u003cstrong data-start=\"429\" data-end=\"450\">Robert Fernandez:\u003c/strong> They also do a Caesar salad. It’s one of the Caesar salads to which others aspire to be.\u003cbr>\n\u003cbr data-start=\"539\" data-end=\"542\">\u003cstrong data-start=\"542\" data-end=\"559\">Ashley Houts:\u003c/strong> Wow, ooh, I’ll have to try.\u003cbr>\n\u003cbr data-start=\"587\" data-end=\"590\">\u003cstrong data-start=\"590\" data-end=\"611\">Robert Fernandez:\u003c/strong> Perfectly seasoned dressing. And it also features potato wedges, which you wouldn’t necessarily see in a Caesar salad, but it works so well. Crunchy on the outside. Really nice and soft on the inside. So flavorful. And it’s just — it’s a beautifully prepared salad. And don’t miss the pâté. It’s a French country-style pâté accompanied with a lovely mustard, cornichons, fried capers, and a beautiful baguette. It’s just spectacular. He has an amazing curated list of wines that he offers. That particular day I had the CdP. I will spare myself with trying to pronounce it correctly.\u003cbr>\n\u003cbr data-start=\"1195\" data-end=\"1198\">\u003cstrong data-start=\"1198\" data-end=\"1217\">Leslie Sbrocco:\u003c/strong> The Châteauneuf-du-Pape.\u003cbr>\n\u003cbr data-start=\"1242\" data-end=\"1245\">\u003cstrong data-start=\"1245\" data-end=\"1266\">Robert Fernandez:\u003c/strong> That one. [Laughs] And it was amazing because it paired so well with everything that we had ordered that day on the menu.\u003cbr>\n\u003cbr data-start=\"1388\" data-end=\"1391\">\u003cstrong data-start=\"1391\" data-end=\"1409\">Vicki Traylor:\u003c/strong> I had the bánh mì sandwich. So it did have pâté, and it was delicious. Not too fatty, and succulent. And the jalapeños and the pickled vegetables, and the bánh mì bread was beautiful.\u003cbr>\n\u003cbr data-start=\"1593\" data-end=\"1596\">\u003cstrong data-start=\"1596\" data-end=\"1615\">Leslie Sbrocco:\u003c/strong> Have you had the bánh mì before?\u003cbr>\n\u003cbr data-start=\"1648\" data-end=\"1651\">\u003cstrong data-start=\"1651\" data-end=\"1672\">Robert Fernandez:\u003c/strong> I have had the bánh mì, and it is also a very, very good sandwich. It’s really hard to pick because there’s so many great options there. Also the po’boy. A calamari steak po’boy, which was just great.\u003cbr>\n\u003cbr data-start=\"1873\" data-end=\"1876\">\u003cstrong data-start=\"1876\" data-end=\"1893\">Ashley Houts:\u003c/strong> Oooh.\u003cbr>\n\u003cbr data-start=\"1899\" data-end=\"1902\">\u003cstrong data-start=\"1902\" data-end=\"1923\">Robert Fernandez:\u003c/strong> Really nice crunch to the calamari that’s really perfectly breaded. Juicy, soft. It has this relish on it that pairs so nicely with the calamari. Super-soft bread. It’s amazing. The other item that I don’t know if you had a chance to try is the beef rib. It’s a monster of a beef rib. The char that it has on it. And just…\u003cbr>\n\u003cbr data-start=\"2248\" data-end=\"2251\">\u003cstrong data-start=\"2251\" data-end=\"2269\">Vicki Traylor:\u003c/strong> Like the brisket.\u003cbr>\n\u003cbr data-start=\"2287\" data-end=\"2290\">\u003cstrong data-start=\"2290\" data-end=\"2311\">Robert Fernandez:\u003c/strong> Yes, and just how juicy it is and flavorful and melts in your mouth. It’s an amazing rib.\u003cbr>\n\u003cbr data-start=\"2401\" data-end=\"2404\">\u003cstrong data-start=\"2404\" data-end=\"2423\">Leslie Sbrocco:\u003c/strong> Is it for one person? Or five? [Laughter]\u003cbr>\n\u003cbr data-start=\"2465\" data-end=\"2468\">\u003cstrong data-start=\"2468\" data-end=\"2489\">Robert Fernandez:\u003c/strong> I would say one of their ribs would be more than enough for two people to share.\u003cbr>\n\u003cbr data-start=\"2570\" data-end=\"2573\">\u003cstrong data-start=\"2573\" data-end=\"2592\">Leslie Sbrocco:\u003c/strong> Okay.\u003cbr>\n\u003cbr data-start=\"2598\" data-end=\"2601\">\u003cstrong data-start=\"2601\" data-end=\"2618\">Ashley Houts:\u003c/strong> I know it’s called The Meatery, but what was really delicious that I would go back there for was their mac-n-cheese.\u003cbr>\n\u003cbr data-start=\"2735\" data-end=\"2738\">\u003cstrong data-start=\"2738\" data-end=\"2757\">Leslie Sbrocco:\u003c/strong> Oh!\u003cbr>\n\u003cbr data-start=\"2761\" data-end=\"2764\">\u003cstrong data-start=\"2764\" data-end=\"2781\">Ashley Houts:\u003c/strong> Did you try that?\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2823\">Robert Fernandez:\u003c/strong> Yes, mac-n-cheese.\u003cbr>\n\u003cbr data-start=\"2842\" data-end=\"2845\">\u003cstrong data-start=\"2845\" data-end=\"2862\">Ashley Houts:\u003c/strong> Oh, my gosh, so it’s a blend of cheeses that’s just exquisite. We ordered one to share at the table and we’re all, like, just starting. Oh, it was gone in a flash.\u003cbr>\n\u003cbr data-start=\"3026\" data-end=\"3029\">\u003cstrong data-start=\"3029\" data-end=\"3050\">Robert Fernandez:\u003c/strong> [Laughs] But the thing about their mac-n-cheese that’s different is it has a bit of, like, pimento flavor.\u003cbr>\n\u003cbr data-start=\"3157\" data-end=\"3160\">\u003cstrong data-start=\"3160\" data-end=\"3181\">Robert Fernandez:\u003c/strong> Yes.\u003cbr>\n\u003cbr data-start=\"3186\" data-end=\"3189\">\u003cstrong data-start=\"3189\" data-end=\"3206\">Ashley Houts:\u003c/strong> My family, we love pimento cheese dip. It’s, like, the fact that that was, like, in their mac-n-cheese was so good. And they sell a container of it that you can take and bake at home, and I had it again that night because we got that container.\u003cbr>\n\u003cbr data-start=\"3451\" data-end=\"3454\">\u003cstrong data-start=\"3454\" data-end=\"3473\">Leslie Sbrocco:\u003c/strong> You got that container.\u003cbr>\n\u003cbr data-start=\"3497\" data-end=\"3500\">\u003cstrong data-start=\"3500\" data-end=\"3517\">Ashley Houts:\u003c/strong> It was so good.\u003cbr>\n\u003cbr data-start=\"3533\" data-end=\"3536\">\u003cstrong data-start=\"3536\" data-end=\"3554\">Vicki Traylor:\u003c/strong> They had a lot of beautiful things to take home, and I took home quite a few. [Laughter] They had these marinated mushrooms.\u003cbr>\n\u003cbr data-start=\"3679\" data-end=\"3682\">\u003cstrong data-start=\"3682\" data-end=\"3699\">Ashley Houts:\u003c/strong> Mmm.\u003cbr>\n\u003cbr data-start=\"3704\" data-end=\"3707\">\u003cstrong data-start=\"3707\" data-end=\"3725\">Vicki Traylor:\u003c/strong> All these, like, garlic butters and just all these things that would make a meal at home wonderful.\u003cbr>\n\u003cbr data-start=\"3825\" data-end=\"3828\">\u003cstrong data-start=\"3828\" data-end=\"3849\">Robert Fernandez:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"3856\" data-end=\"3859\">\u003cstrong data-start=\"3859\" data-end=\"3878\">Leslie Sbrocco:\u003c/strong> Meatery, butchery, eatery, shoppery.\u003cbr>\n\u003cbr data-start=\"3915\" data-end=\"3918\">\u003cstrong data-start=\"3918\" data-end=\"3936\">Vicki Traylor:\u003c/strong> There you go.\u003cbr>\n\u003cbr data-start=\"3950\" data-end=\"3953\">\u003cstrong data-start=\"3953\" data-end=\"3970\">Ashley Houts:\u003c/strong> Exactly.\u003cbr>\n\u003cbr data-start=\"3979\" data-end=\"3982\">\u003cstrong data-start=\"3982\" data-end=\"4003\">Robert Fernandez:\u003c/strong> One-stop shop.\u003cbr>\n\u003cbr data-start=\"4018\" data-end=\"4021\">\u003cstrong data-start=\"4021\" data-end=\"4040\">Leslie Sbrocco:\u003c/strong> [Laughs] Alright. If you would like to try The Meatery Butchery & Eatery, it’s located on Fremont Boulevard in Seaside. And the average tab per person without drinks is around $30. Vicki’s restaurant is the quintessential definition of a hidden gem. Tucked inside a rare and used book shop, it’s a cozy little spot for curries, roti, and other traditional Thai delights. Located in downtown Santa Cruz, it’s Hanloh Thai Food.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Lalita Kaewsawang:\u003c/strong> Hanloh Thai Food — well, we cook really good Thai food, and a lot of them come from my childhood. So this is nam prik lon, the crabmeat coconut relish. I always try to tell a story. Every dish that’s on the menu has a part of me in it somewhere.\u003c/p>\n\u003cp>So Hanloh started in 2018. We were doing pop-ups and catering everywhere. And in 2021, I got a call from Bad Animal, which is a bookstore and a wine bar in Santa Cruz, to be a chef residency. It’s pretty casual, very Santa Cruz. Never in my life I thought I would be opening a restaurant in a bookstore.\u003c/p>\n\u003cp>I started cooking because that’s how I stay connected to home. My mother is a street food vendor in Bangkok, and she’s really inspired me to cook. The street vendors have very focused menus and I love their movements. I love how meticulous their ingredients are. I’m very inspired by that.\u003c/p>\n\u003cp>When I established my career in Santa Cruz, I started to realize, to make this unique, you have to use local ingredients.\u003c/p>\n\u003cp>One of the dishes on our menu is roti martabak, which has a lot of Indian influence and Muslim influence. My mother is Muslim Thai. So this is a dish that is a homage to my mom and to her heritage. So I chose to make it all vegan. It’s like a blend of Thai culture and Santa Cruz.\u003c/p>\n\u003cp>The nice part about us being in a bookstore is sometimes when people have to wait, they can get a glass of wine and browse the book, and it doesn’t feel like they’re actually waiting that much longer. They wait for a while, but it doesn’t feel like it.\u003c/p>\n\u003cp>Our food is made for sharing, so order family style, a couple glasses of wine. It’s pretty chill. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, Vicki, so, hidden inside a used bookstore.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It’s called Bad Animal.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And the Bad Animal is an American badger, which is one of my favorite animals! I sat —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You can tell us about that.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah! They’re ferocious, but so cool. But I sat right underneath a taxidermied badger. Just like all the stuff on the wall — not just the bookstore — the bookstore was wonderful.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It’s just — it’s such a great feeling when you’re in there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Very Santa Cruz.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Very Santa Cruz. That’s a great point.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I just kept saying, “This place is so hip.” You’re hanging out, you’re talking.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They’re not turning tables.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> They’re not. That’s not what they’re for.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Vicki, so many dishes to try. But do you have a favorite?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> I do. My favorite is an appetizer. I think it’s called nam prik lon. And it is a beautiful crab custard with a lot of fresh crab. It has makrut leaves. The preparation of all the vegetables is like a feast for the eyes. And then the shrimp crackers that you dip in. And it’s absolutely delicious.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Ashley Houts:\u003c/strong> So we sat down and we saw this dish keep going out to all of these different tables, and we asked our server, “What is that?” And she said, “Oh, it’s my favorite salad. You have to get it.” It was the yum galumpii. It was with tofu. Just perfectly cooked. Crispy on the outside, warm and soft, like almost gooey tofu on the inside. It had all of the cabbage and cilantro and lime, was really, really fresh flavors. But then there was a crunch with the peanuts in there. We just devoured it, and I could have just had like three of those salads for my dinner. I crave it, and I want to go back for that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you start with anything?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> I did. I had the scallop salad, and that salad — I would go back just for that salad. It was so good. The scallops with a dried shrimp also. They just — they were paired beautifully together.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Have you had this salad before?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We did, we did. It just — the scallops are melt-in-your-mouth.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And then, yeah, it comes with lettuce so you can wrap it. It was just dressed perfectly, because you could taste the makrut lime, you could taste the fish sauce. But nothing was overpowering. Just fresh and delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So a good way to start, with a salad, one of the salads.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Good way to start is with the salad. The fried chicken.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Oh, gosh. The fried chicken is just perfectly prepared.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All three of you are going…\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes. The fried chicken, super crispy on the outside, super juicy on the inside, paired with a sauce that was just really a nice complement.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It was perfectly fried.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> It was great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And the presentation is so beautiful. They’ve made the cucumber look so pretty.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It’s so good. It’s — always. Melt in your mouth.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> I love the cod.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> You talked about “melt in your mouth” with the other dish, but the cod…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s fabulous. And it’s local and it’s sustainable, but it just flakes apart. And it was like we just kept saying, like, “Is this butter? Are we eating butter?” ’cause it was just so flavorful.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And it’s steamed in a broth, a spicy kind of…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s spicy.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> …lemongrass broth with a little chili. I mean, it so perfect…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Lime and coconut in there.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> …to put the jasmine rice in to soak it all up. So it was perfect.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And then the wine, they have all these natural wines. We got this really nice German white wine that paired perfectly with everything we got.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> We haven’t talked about the roti.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s delicious. We had the roti.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> You did?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes, we did. And it’s stuffed with yams and caramelized onions. And I was like, “Oh, my gosh, it feels like I’m eating fall.” But it’s paired with a really light cucumber salad.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I was like, oh, my goodness. The combination, it’s like fall and spring together in one plate. It was so good.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> What did you get for dessert?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> A coconut-pandan custard. And the waiter that brought it out, he, like, leaned over to us and said, “You’re gonna love this. I can’t get enough of it.” And so the custard itself was really thick, but also light, because it’s coconut, but it was green. And I was like, “Wait, why is it green?”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pandan.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Well, pandan is — yeah. It’s like a tropical plant…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> …that’s mixed in with the coconut. And it was served with this brioche bread. The brioche was so buttery and you dip it in there, and, ohh, it was so good. But we also got the coconut ice cream with that beautiful cookie.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> With the little cookie.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> With the cookie. Yes.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> So delicious.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s so pretty too.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Didn’t last. It was great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Ours didn’t either.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> I feel like the dishes were like her work of art, the chef’s work of art.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The quality and the preparation of everything that we received that day that we ordered was really great.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Every person I know that has gone there has really loved it, so I’m happy that you liked it too.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Well, you can count one more on that list. It was very tasty.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Two more.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Enjoyed it very.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, if you would like to try Hanloh Thai Food, it’s located on Cedar Street in Santa Cruz. The average multi-course tab per person without drinks is around $75.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ashley’s nautically themed restaurant holds a special place in her heart. It’s where she got engaged. Step onto the terrace with a cocktail in hand and the ocean breeze in your hair, and it’s not hard to feel a romantic vibe settling in. Located inside Monterey Plaza Hotel, it’s Schooners Monterey.\u003c/p>\n\u003cp>\u003cstrong>[music playing]\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> Schooners is really our quintessential Monterey restaurant. Our location is right on Cannery Row. Very historic. You can see one of the last canneries adjacent to our restaurant. I’m originally from Boston, Massachusetts. I gravitate towards water, so being here on the Pacific really makes me feel at home.\u003c/p>\n\u003cp>Our menu is based on the seasons. All our seafood is sustainable. We really listen to our fishermen. Whatever type of seafood is at the highest quality is what kind of is gonna get my attention.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> I’m really super proud that we put on some local Monterey anchovies. We cure it, pickle it, and it goes on this amazing toasted focaccia bread. Just a couple one-biters, but it really is a great way to start your meal.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Tell me when.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> That’s when. When.\u003c/p>\n\u003cp>\u003cstrong>Michael Rotondo:\u003c/strong> A lot of people ask me what is the secret to our clam chowder. Well, it is a secret, but we do use sherry wine that has this beautiful kind of undertone. It’s creamy. It’s delicious. It’s super yummy.\u003c/p>\n\u003cp>We hollow out this sourdough bread that is made to order. So have that with a beautiful IPA, and you’re good to go.\u003c/p>\n\u003cp>Our seafood pasta — the pasta is made daily. We do have some dry-aged steaks on the menu too, so it’s not all seafood.\u003c/p>\n\u003cp>This view is unbelievable. On any given day when you’re sitting out here at Schooners patio, you’re gonna see sea otters, you’re gonna see sea lions, you’re gonna see the fog kind of rolling in. You’re also potentially gonna get wet by some of these crashing waves that can hit the sides of these rocks. You get a splash. And that’s kind of part of the experience.\u003c/p>\n\u003cp>It’s really beautiful, very tranquil. But also there’s a jovial kind of ambiance to our dining room. It’s a pretty fun time here at Schooners.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Ashley, this might not be your typical hotel restaurant, right? How did you discover this?\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It’s definitely not. So the first time we stayed there, we were celebrating my husband graduating fire academy, which is a big deal for firefighters. The next time we went there, he proposed.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> And it was one of those places where even if you’re not celebrating an engagement, you know, or a birthday, it’s just such a beautiful place to go for a meal.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> When you walk into the doors of the restaurant, you’re actually walking out into that outdoor terrace area from where we entered.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> It feels like you’re on a boat.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, it does!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> You’re suspended over the bay. The wind’s blowing, but then they have the heaters so you’re not cold. And I always come equipped with my binoculars because I love wildlife, so I’m out there looking for otters and they’re always right there.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We ate inside right by the window. Absolutely gorgeous views of everything. I loved it.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes. Absolutely.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> And the food is an event in itself, right? You can get big towers, and you can get all sorts of things, sardines and…\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anybody have the Supreme Plaza Mary? This Bloody Mary, it’s like a meal in a glass in itself. It’s a big, beautiful goblet. And it comes with two thick slices of bacon and these perfectly poached shrimp. There’s blue-cheese-stuffed olives. There’s pepperoncinis. It’s just like so many things. And then it’s a perfect spiciness. To be out there with the wind in your hair. Or inside.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So that’s your appetizer.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> That’s your appetizer.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> We started out with the burrata. Burrata was visually beautiful. First bite I was a little disappointed that it wasn’t more flavorful.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Gooey.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> But beautifully prepared dish.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Over arugula and sliced tomatoes and watermelon around the outside, with this delicious, delicious sourdough with balsamic glaze. It just — it was so delicious.\u003c/p>\n\u003cp>And then we got the most amazing salad, the Pacific seafood salad. And it had poached prawns that were fabulous, but a ton of fresh crab, very generous. And sliced ahi that was seared perfectly. The sesame dressing. It was so good. I will go back for that salad any time.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Robert Fernandez:\u003c/strong> Well, the one dish that I will definitely go back for were the brined anchovies.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Ohh!\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The anchovy dish…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They’re known for that dish. Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The brined anchovies were just amazing. Perfectly brined. Really nice salt. And it also had olive tapenade. The dish was amazing.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anybody have the clam chowder?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It’s delicious. Perfect creaminess. The potatoes were just the right size.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Right? It’s really creamy and rich, but it’s not so thick. It’s still light. The clams themselves, just like butter, melt in your mouth —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Like “buttah”!\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah. It’s like buttah. So good.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Let me tell you about the tuna poke. The tuna poke was really marvelous also. The way it was prepared with the sticky rice, avocado. There was one thing that I felt that it could have done without, and that was the mango. For me, the mango took a little bit away from the tuna, but the tuna poke itself was a really beautiful dish. Oh, gosh, I’d go back for all of them. It was great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re shaking your head, Ashley. You’ve had that.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes, I’ve had that before. They do a great job with all of their “raw bar,” they call it — their oysters, you can get a seafood tower, their ceviche. Mm!\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> We also got the crab BLT.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> It had so much crab. And it was served on this thick, soft, beautiful brioche, which I will say didn’t hold up that well because they had so much crab.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Just so much crab. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But it didn’t matter. I ate it with a knife and fork.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Not a real complaint.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> That’s a terrible problem to have.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> And it had the bacon. And somebody was like, “I would think the bacon would take away from the crab.” No. It was so delicious.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Did anyone have the mussels?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> Mmm.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> No, did not have the mussels.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> But I can see that look in your eye like…\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Like that they were good.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> So good. I mean, and if you like the Thai flavors of coconut and lime, they’re so fresh. They’re just really plump, beautiful, big mussels, but so tender. And it comes with, again, that really nice sourdough crostini and can sop up everything and then use your spoon when the bread runs out ’cause it’s such a good sauce.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> The dish that I was really impressed with was the cioppino. It comes out in a pot. I’ve got to tell you, the amount of seafood in this cioppino was really impressive. Shrimp. Clams. Mussels. Seasonal fish. It’s a saffron-based sauce that’s just really so beautifully seasoned. And the waiter was really generous enough to see that I was done with the bread that came with the actual dish, so he brought additional bread for me because —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s because it’s “sop-up-able.”\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Yes, yes, that is —\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Sop-up-able.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> That’s the technical term.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about desserts? Any room, anyone?\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Well, we didn’t, but my granddaughter, she got the ice cream sundae. And of course we took bites and —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> “My granddaughter got it, not me.”\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> Not me. Of course not.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> But I had a couple bites, and just everything, they presented it so well and they did a really good job of making you feel special. It was really a nice experience.\u003c/p>\n\u003cp>\u003cstrong>Ashley Houts:\u003c/strong> They just go the extra mile there to make you feel so special.\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> They did. They absolutely did.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you will be back?\u003c/p>\n\u003cp>\u003cstrong>Robert Fernandez:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Vicki Traylor:\u003c/strong> As will I.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Schooners Monterey, it’s located on Cannery Row in the Monterey Plaza Hotel. The average multi-course tab per person without drinks is around $65.\u003c/p>\n\u003cp data-pm-slice=\"1 1 []\">\u003cstrong>Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Check out \u003cem>Cecilia Tries It\u003c/em> online at kqed.org/checkplease.\u003c/p>\n\u003cp>I want to thank my amazing guests on this week’s show — \u003cstrong>Ashley Houts\u003c/strong>, who says “I do” time and time again to the seafood delights at Schooners Monterey; \u003cstrong>Vicki Traylor\u003c/strong>, whose pick of Hanloh Thai in Santa Cruz will thrill bookworms and foodies alike; and \u003cstrong>Robert Fernandez\u003c/strong>, who pairs his pâté with a Châteauneuf-du-Pape at The Meatery Butchery & Eatery in Seaside.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp>Cheers, everyone.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Cheers! Whoo-hoo!\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Todd Fisher:\u003c/strong> Everybody’s hyped on brisket. The key to a good slice is across the grain. Like any piece of meat, you always want to cut across the grain. We’ll go through that bark, and we’ll just kind of cut straight down. It’s a difficult cut, but it’s an amazing cut, right? So well marbled, so rich, so unctuous. We have some guests that want the fattier point end and some that want the leaner end. We get a ton of Texans here who will never say that it’s the best brisket they’ve ever had, but they put it up there as a high watermark.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: Grossman's Noshery & Bar, Jackie's Place, Crescent Bistro",
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"headTitle": "Check, Please! Bay Area reviews: Grossman’s Noshery & Bar, Jackie’s Place, Crescent Bistro | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 14, airs Thursday, February 13, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey begins at \u003cstrong>Grossman’s Noshery & Bar\u003c/strong> in Santa Rosa, a North Bay favorite that brings the flavors of a classic East Coast Jewish deli to the West Coast. Highlights include smoked and pickled fish boards, potato leek latkes, and hearty matzo ball soup; for a sweet finish, diners can savor their cinnamon or chocolate babkas. Next, \u003cstrong>Jackie’s Place\u003c/strong> in San Jose serves up soulful dishes seasoned with love, like fall-off-the-bone oxtails, smoky beef brisket, and creamy mac and cheese that keeps guests coming back for more. Lastly, \u003cstrong>Crescent Bistro\u003c/strong> in the heart of Pleasant Hill showcases elevated American cuisine infused with fresh Californian flair, including pork belly buns, cured salmon deviled eggs, and succulent red wine-braised short ribs. Reporter Cecilia Phillips rounds out the episode at the \u003cstrong>Ferry Plaza Farmers Market\u003c/strong> in San Francisco, exploring fresh produce, local goods, and diverse culinary delights at a historic landmark.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23362\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23362 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Monicamary Falcon, Mike Nguyen and Rob Pattison from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://grossmanssr.com/\">\u003cstrong>Grossman’s Noshery & Bar\u003c/strong> (Santa Rosa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.jackiesplacesj.com/\">\u003cstrong>Jackie’s Place\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://crescentbistro.com/\">\u003cstrong>Crescent Bistro\u003c/strong> (Pleasant Hill)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.ferrybuildingmarketplace.com/farmers-market/\">\u003cstrong>Ferry Plaza Farmers Market\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23366\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png\" alt=\"\" width=\"800\" height=\"1179\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1020x1504.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-160x236.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-768x1132.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1042x1536.png 1042w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1389x2048.png 1389w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1920x2830.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines.png 2035w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.sansimeonwines.com/our-wines/\">\u003cspan style=\"color: #339966\">\u003cstrong>San Simeon 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Paso Robles, California $26\u003cbr>\n\u003c/em>The region of Paso Robles on California’s Central Coast is an ideal place for growing many grape varieties, from familiar to esoteric. It just so happens that Cabernet Sauvignon thrives in this warm yet breezy landscape. One of the best values on the red wine market today is the Cabernet Sauvignon from San Simeon by the Riboli Family of Wines. The vineyards are certified sustainable, and the Paso Robles winery is powered by solar panels, along with other eco-conscious practices. This is a wonderfully rich red with dark fruit notes and hints of spice. Packaged in an elegant bottle, it looks — and tastes — like it costs twice the price.\u003c/p>\n\u003cp>\u003ca href=\"https://shop.lailvineyards.com/product/2022-Blueprint-Cabernet-Sauvignon----95\">\u003cspan style=\"color: #339966\">\u003cstrong>Lail Vineyards 2022 “BLUEPRINT” Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $95\u003cbr>\n\u003c/em>One of the most famous names in the California wine world is Inglenook Vineyards, founded in 1879. Today, fourth-generation vintner Robin Daniel Lail continues the tradition of excellence with Lail Vineyards. The hallmark of their classic wines is elegance, complexity, and style. The 2022 BLUEPRINT Cabernet Sauvignon honors the family’s deep roots in design and architectural achievements over their storied history. The garnet-hued, youthful red is packed with aromas of dark berry fruit intensity, layered with notes of cocoa and savory spice. It is ready to drink now with a few hours of decanting—or, better yet, hold on to the bottle for up to a decade to unravel its age-worthy pedigree.\u003c/p>\n\u003cp>NOTE: Lail Vineyards donates 10% of online sales of our Blueprint wines to organizations deep in the fight against climate change.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"335\" data-end=\"394\">\u003cstrong data-start=\"335\" data-end=\"354\">Leslie Sbrocco:\u003c/strong> Jewish deli delights in Santa Rosa…\u003c/p>\n\u003cp data-start=\"396\" data-end=\"452\">\u003cstrong data-start=\"396\" data-end=\"418\">Monicamary Falcon:\u003c/strong> I have to just keep going back.\u003c/p>\n\u003cp data-start=\"454\" data-end=\"507\">\u003cstrong data-start=\"454\" data-end=\"473\">Leslie Sbrocco:\u003c/strong> Southern soul food in San Jose.\u003c/p>\n\u003cp data-start=\"509\" data-end=\"566\">\u003cstrong data-start=\"509\" data-end=\"525\">Mike Nguyen:\u003c/strong> Mind-blowing. Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"568\" data-end=\"655\">\u003cstrong data-start=\"568\" data-end=\"587\">Leslie Sbrocco:\u003c/strong> And American bistro fare in Pleasant Hill. You just stole a bite.\u003c/p>\n\u003cp data-start=\"657\" data-end=\"706\">\u003cstrong data-start=\"657\" data-end=\"674\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"708\" data-end=\"756\">\u003cstrong data-start=\"708\" data-end=\"729\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"853\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area\u003c/em>. Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"855\" data-end=\"904\">\u003cstrong data-start=\"855\" data-end=\"872\">Rob Pattison:\u003c/strong> Okay, I stole a couple. Yeah.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"970\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> This is lovely. I’m having a wonderful time.\u003c/p>\n\u003cp data-start=\"972\" data-end=\"1279\">\u003cstrong data-start=\"972\" data-end=\"991\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>Check, Please! Bay Area\u003c/em>, the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think.\u003c/p>\n\u003cp data-start=\"1281\" data-end=\"1459\">Joining me at the \u003cem>Check, Please!\u003c/em> table today are wine salesperson \u003cstrong data-start=\"1349\" data-end=\"1370\">Monicamary Falcon\u003c/strong>, retired labor lawyer \u003cstrong data-start=\"1393\" data-end=\"1409\">Rob Pattison\u003c/strong>, and propane account executive \u003cstrong data-start=\"1441\" data-end=\"1456\">Mike Nguyen\u003c/strong>.\u003c/p>\n\u003cp data-start=\"1461\" data-end=\"1502\">Welcome, everyone. Are you ready to go?\u003c/p>\n\u003cp data-start=\"1504\" data-end=\"1534\">\u003cstrong data-start=\"1504\" data-end=\"1526\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1536\" data-end=\"1569\">\u003cstrong data-start=\"1536\" data-end=\"1552\">Mike Nguyen:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1571\" data-end=\"1773\">\u003cstrong data-start=\"1571\" data-end=\"1590\">Leslie Sbrocco:\u003c/strong> Monicamary’s restaurant offers a huge assortment of Jewish deli fare, all made lovingly in-house. Located in Santa Rosa’s Historic Railroad Square, it’s Grossman’s Noshery & Bar.\u003c/p>\n\u003cp data-start=\"59\" data-end=\"261\">\u003cstrong data-start=\"59\" data-end=\"75\">Terri Stark:\u003c/strong> Our restaurant is Grossman’s Noshery & Bar. My family name was Grossman a long time ago. With Grossman’s, we wanted to bring things on the menu that evoke memories, family memories.\u003c/p>\n\u003cp data-start=\"263\" data-end=\"285\">\u003cstrong data-start=\"263\" data-end=\"273\">Woman:\u003c/strong> Holy cow.\u003c/p>\n\u003cp data-start=\"287\" data-end=\"497\">\u003cstrong data-start=\"287\" data-end=\"302\">Mark Stark:\u003c/strong> We make everything in-house. We produce all our pastramis Montreal-style, which is a smokier, deeper flavor. Our smoked turkey is made here. The kippered salmon, the lox, all kinds of pickles.\u003c/p>\n\u003cp data-start=\"499\" data-end=\"563\">\u003cstrong data-start=\"499\" data-end=\"515\">Terri Stark:\u003c/strong> The black-and-white cookies and the rugelach.\u003c/p>\n\u003cp data-start=\"565\" data-end=\"724\">\u003cstrong data-start=\"565\" data-end=\"580\">Mark Stark:\u003c/strong> We had the opportunity here to do our own bakery, and, of course, that meant we’re going to make our own bagels. So we did a lot of research.\u003c/p>\n\u003cp data-start=\"726\" data-end=\"759\">\u003cstrong data-start=\"726\" data-end=\"742\">Terri Stark:\u003c/strong> Lots of carbs.\u003c/p>\n\u003cp data-start=\"761\" data-end=\"991\">\u003cstrong data-start=\"761\" data-end=\"776\">Mark Stark:\u003c/strong> We ate a lot of bagels, and we found a few good ones in Brooklyn. When we left, we filled bottles of water up with Brooklyn tap water, brought it back, and made a starter. And that starter is still with us today.\u003c/p>\n\u003cp data-start=\"993\" data-end=\"1192\">\u003cstrong data-start=\"993\" data-end=\"1009\">Terri Stark:\u003c/strong> Our matzoh ball soup—we have the traditional, and then the twist to our matzoh ball soup is we also have the big piece of chicken which has some of our chicken kreplach in it, and—\u003c/p>\n\u003cp data-start=\"1194\" data-end=\"1226\">\u003cstrong data-start=\"1194\" data-end=\"1209\">Mark Stark:\u003c/strong> Ramen noodles.\u003c/p>\n\u003cp data-start=\"1228\" data-end=\"1286\">\u003cstrong data-start=\"1228\" data-end=\"1244\">Terri Stark:\u003c/strong> Ramen noodles. It’s a big bowl of soup.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1333\">\u003cstrong data-start=\"1288\" data-end=\"1296\">Man:\u003c/strong> Was that the big piece of chicken?\u003c/p>\n\u003cp data-start=\"1335\" data-end=\"1376\">\u003cstrong data-start=\"1335\" data-end=\"1343\">Man:\u003c/strong> It was. I did want to do this.\u003c/p>\n\u003cp data-start=\"1378\" data-end=\"1575\">\u003cstrong data-start=\"1378\" data-end=\"1394\">Terri Stark:\u003c/strong> [Chuckles] And that just resonates with people, reminding them of, you know, when they were sick and their bubby made them matzoh ball soup. And as long as your balls float—good.\u003c/p>\n\u003cp data-start=\"1577\" data-end=\"1625\">\u003cstrong data-start=\"1577\" data-end=\"1592\">Mark Stark:\u003c/strong> You know, uh, we live by that.\u003c/p>\n\u003cp data-start=\"1627\" data-end=\"1647\">\u003cstrong data-start=\"1627\" data-end=\"1645\">[Bell dinging]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1649\" data-end=\"1678\">\u003cstrong data-start=\"1649\" data-end=\"1665\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"1680\" data-end=\"1733\">\u003cstrong data-start=\"1680\" data-end=\"1695\">Mark Stark:\u003c/strong> If your balls float, it’s all good.\u003c/p>\n\u003cp data-start=\"1735\" data-end=\"1819\">\u003cstrong data-start=\"1735\" data-end=\"1751\">Terri Stark:\u003c/strong> And what’s unique to Grossman’s, too, is that we have a full bar.\u003c/p>\n\u003cp data-start=\"1821\" data-end=\"1859\">\u003cstrong data-start=\"1821\" data-end=\"1836\">Mark Stark:\u003c/strong> Bourbon and brisket.\u003c/p>\n\u003cp data-start=\"1861\" data-end=\"1885\">\u003cstrong data-start=\"1861\" data-end=\"1877\">Terri Stark:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1887\" data-end=\"1947\">\u003cstrong data-start=\"1887\" data-end=\"1902\">Mark Stark:\u003c/strong> Not sure if it gets much better than that.\u003c/p>\n\u003cp data-start=\"1949\" data-end=\"1993\">\u003cstrong data-start=\"1949\" data-end=\"1965\">Terri Stark:\u003c/strong> Weekend at Bubby’s. Yeah.\u003c/p>\n\u003cp data-start=\"1995\" data-end=\"2145\">\u003cstrong data-start=\"1995\" data-end=\"2010\">Mark Stark:\u003c/strong> There are some delis that are hundreds of years old. I think we have plenty of time to work things out and just keep getting better.\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2176\">\u003cstrong data-start=\"2147\" data-end=\"2163\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"2178\" data-end=\"2293\">\u003cstrong data-start=\"2178\" data-end=\"2197\">Leslie Sbrocco:\u003c/strong> Now, Monicamary, this place is definitely more than a deli. What makes it so special for you?\u003c/p>\n\u003cp data-start=\"2295\" data-end=\"2597\">\u003cstrong data-start=\"2295\" data-end=\"2317\">Monicamary Falcon:\u003c/strong> First, when you walk in, it’s very warm. The people greet you so nicely and kindly. They just keep it really homey. I just started popping in for lunches and discovered a plethora of beautiful dishes that I would never make at home. So I have to just keep going back for these.\u003c/p>\n\u003cp data-start=\"2599\" data-end=\"2645\">\u003cstrong data-start=\"2599\" data-end=\"2618\">Leslie Sbrocco:\u003c/strong> It is an extensive menu.\u003c/p>\n\u003cp data-start=\"2647\" data-end=\"2682\">\u003cstrong data-start=\"2647\" data-end=\"2669\">Monicamary Falcon:\u003c/strong> Extensive.\u003c/p>\n\u003cp data-start=\"2684\" data-end=\"2766\">\u003cstrong data-start=\"2684\" data-end=\"2703\">Leslie Sbrocco:\u003c/strong> So start off with a dish that you love, that you always get.\u003c/p>\n\u003cp data-start=\"2768\" data-end=\"3267\">\u003cstrong data-start=\"2768\" data-end=\"2790\">Monicamary Falcon:\u003c/strong> I get the smoked & pickled fish. That’s a big, shareable dish, and it comes with pickled herring which is, really, the favorite. It just has a nice pickled but also a little sweetness to it. There’s also some salmon rillettes on there, which I love. They’re creamy. Everything is made in-house. They make their bagels and their challah and their matzoh, and you can spread your cream cheese and get a taste of what they’re making behind the scenes in the bakery in the back.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3480\">\u003cstrong data-start=\"3269\" data-end=\"3285\">Mike Nguyen:\u003c/strong> The fish board was delicious. The smoked salmon, that was great. It was pastrami-brined. And the portions were very generous, so there was no shortage of that. And it was absolutely delicious.\u003c/p>\n\u003cp data-start=\"3482\" data-end=\"3681\">\u003cstrong data-start=\"3482\" data-end=\"3499\">Rob Pattison:\u003c/strong> The lox and the bagel and the sliced red onions, the capers were fantastic. The pickled herring, my Norwegian forebears might have liked it, but I didn’t care for that part of it.\u003c/p>\n\u003cp data-start=\"3683\" data-end=\"3749\">\u003cstrong data-start=\"3683\" data-end=\"3702\">Leslie Sbrocco:\u003c/strong> Just because you don’t like pickled herring.\u003c/p>\n\u003cp data-start=\"3751\" data-end=\"3824\">\u003cstrong data-start=\"3751\" data-end=\"3768\">Rob Pattison:\u003c/strong> Yeah, yeah, but the rest of it was really quite good.\u003c/p>\n\u003cp data-start=\"3826\" data-end=\"3892\">\u003cstrong data-start=\"3826\" data-end=\"3845\">Leslie Sbrocco:\u003c/strong> Okay. What do you get once you’re past that?\u003c/p>\n\u003cp data-start=\"59\" data-end=\"418\">\u003cstrong data-start=\"59\" data-end=\"78\">Monicamary Falcon:\u003c/strong> The Cobb salad is delicious. The turkey is homemade, and it has a nice portion of lettuce with a delicious, light, creamy dressing, but they throw these deli bits on there, and they’re—literally, when you cut meat and there’s crumbles, like, how creative to take that and put it on top of a salad. It really made it nice. So I love that.\u003c/p>\n\u003cp data-start=\"420\" data-end=\"561\">And then the matzoh ball soup with the matzoh ball that was just hearty, the broth was just clear, and it had carrots on top. So flavorful.\u003c/p>\n\u003cp data-start=\"563\" data-end=\"801\">\u003cstrong data-start=\"563\" data-end=\"579\">Mike Nguyen:\u003c/strong> So I actually wanted to second her opinion with the matzoh ball soup. It was absolutely amazing. You can tell they put a lot of attention and time into it. The rosemary and dill within it were really good. I enjoyed it.\u003c/p>\n\u003cp data-start=\"803\" data-end=\"939\">I also had the cucumber mocktail. That had strawberries, ginger, basil. Delicious. You know, it helped to settle the gut afterwards…\u003c/p>\n\u003cp data-start=\"941\" data-end=\"957\">\u003cstrong data-start=\"941\" data-end=\"955\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"959\" data-end=\"981\">…so that was good.\u003c/p>\n\u003cp data-start=\"983\" data-end=\"1155\">\u003cstrong data-start=\"983\" data-end=\"1000\">Rob Pattison:\u003c/strong> The killer mocktail was the Orange is the New Blackberry. Oh, my gosh. Orange syrup and blackberry muddled jam in it and seltzer water—very flavorful.\u003c/p>\n\u003cp data-start=\"1157\" data-end=\"1189\">\u003cstrong data-start=\"1157\" data-end=\"1176\">Leslie Sbrocco:\u003c/strong> Excellent.\u003c/p>\n\u003cp data-start=\"1191\" data-end=\"1495\">\u003cstrong data-start=\"1191\" data-end=\"1208\">Rob Pattison:\u003c/strong> I stole a look at and then I stole a bite of my friend’s patty melt. And it had a nice hamburger, and it had a nice bit of pastrami on top of that. And then it was covered with some Gruyère cheese, and then it had a nice little special saucy thing on there. So I stole a bite of that.\u003c/p>\n\u003cp data-start=\"1497\" data-end=\"1551\">\u003cstrong data-start=\"1497\" data-end=\"1516\">Leslie Sbrocco:\u003c/strong> Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"1553\" data-end=\"1602\">\u003cstrong data-start=\"1553\" data-end=\"1570\">Rob Pattison:\u003c/strong> Okay, I stole a couple, yeah.\u003c/p>\n\u003cp data-start=\"1604\" data-end=\"1620\">\u003cstrong data-start=\"1604\" data-end=\"1618\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1622\" data-end=\"1940\">\u003cstrong data-start=\"1622\" data-end=\"1644\">Monicamary Falcon:\u003c/strong> I got the chicken kebabs last time. There were two of them. They were really thinly pounded, and they came with a yogurt sauce. They had a little spicy flavor to them. And there was a sauce on the side which was the amba sauce. This is a mango sauce, and it just really cooled down that spice.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2058\">And I had that with an egg cream. It was a seltzer water with this milky goodness and it was just very refreshing.\u003c/p>\n\u003cp data-start=\"2060\" data-end=\"2145\">\u003cstrong data-start=\"2060\" data-end=\"2079\">Leslie Sbrocco:\u003c/strong> Well, you got to talk a little bit about dessert, too, because—\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2177\">\u003cstrong data-start=\"2147\" data-end=\"2169\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2179\" data-end=\"2365\">We ordered the babka for the table. It was a nice slice of bread with cinnamon swirl. And then there was the chocolate babka with the chocolate swirl. That chocolate is just delicious.\u003c/p>\n\u003cp data-start=\"2367\" data-end=\"2428\">And then the soft serve, of course. Soft serve is the best.\u003c/p>\n\u003cp data-start=\"2430\" data-end=\"2478\">\u003cstrong data-start=\"2430\" data-end=\"2449\">Leslie Sbrocco:\u003c/strong> Did you have some dessert?\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2536\">\u003cstrong data-start=\"2480\" data-end=\"2497\">Rob Pattison:\u003c/strong> We had some of the soft serve, yeah.\u003c/p>\n\u003cp data-start=\"2538\" data-end=\"2578\">\u003cstrong data-start=\"2538\" data-end=\"2557\">Leslie Sbrocco:\u003c/strong> The Straus Family.\u003c/p>\n\u003cp data-start=\"2580\" data-end=\"2633\">\u003cstrong data-start=\"2580\" data-end=\"2597\">Rob Pattison:\u003c/strong> Yeah, it was really, really nice.\u003c/p>\n\u003cp data-start=\"2635\" data-end=\"2669\">\u003cstrong data-start=\"2635\" data-end=\"2645\">Woman:\u003c/strong> Ooh, that is so good.\u003c/p>\n\u003cp data-start=\"2671\" data-end=\"2824\">\u003cstrong data-start=\"2671\" data-end=\"2688\">Rob Pattison:\u003c/strong> The sauce that was on it—it was a tahini sauce, and it was not familiar to me, so I puzzled over it for a long time, but it was good.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2894\">\u003cstrong data-start=\"2826\" data-end=\"2845\">Leslie Sbrocco:\u003c/strong> Did you feel like you got value when you went?\u003c/p>\n\u003cp data-start=\"2896\" data-end=\"3015\">\u003cstrong data-start=\"2896\" data-end=\"2912\">Mike Nguyen:\u003c/strong> I did, yeah. The portions were great, and the pricing aligned with it, as well. I really enjoyed it.\u003c/p>\n\u003cp data-start=\"3017\" data-end=\"3126\">\u003cstrong data-start=\"3017\" data-end=\"3036\">Leslie Sbrocco:\u003c/strong> And Railroad Square is a great place to discover and explore—a lot of shops and places.\u003c/p>\n\u003cp data-start=\"3128\" data-end=\"3189\">\u003cstrong data-start=\"3128\" data-end=\"3150\">Monicamary Falcon:\u003c/strong> Yes, and other restaurants, as well.\u003c/p>\n\u003cp data-start=\"3191\" data-end=\"3408\">\u003cstrong data-start=\"3191\" data-end=\"3210\">Leslie Sbrocco:\u003c/strong> Mm-hmm. Alright, if you would like to try Grossman’s Noshery & Bar, it’s located on Wilson Street in Santa Rosa’s Railroad Square. The average lunch tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"3410\" data-end=\"3624\">Well, you will want to loosen your belt a notch for Mike’s pick, offering southern specialties, like Texas-style barbecue, smothered oxtails, and sweet potato pie. It’s his favorite spot to kick back and pig out.\u003c/p>\n\u003cp data-start=\"3626\" data-end=\"3671\">Located in San Jose, it’s Jackie’s Place.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"108\">\u003cstrong data-start=\"60\" data-end=\"79\">Jackie Jackson:\u003c/strong> Love you. I love you guys.\u003c/p>\n\u003cp data-start=\"110\" data-end=\"177\">\u003cstrong data-start=\"110\" data-end=\"130\">Hasaahn Jackson:\u003c/strong> Family, we’re doing alright over here still?\u003c/p>\n\u003cp data-start=\"179\" data-end=\"338\">Soul food, to me, is African-American cuisine that originated from the South, where we had to use little resources but make plenty of bountiful meals out of.\u003c/p>\n\u003cp data-start=\"340\" data-end=\"395\">\u003cstrong data-start=\"340\" data-end=\"359\">Jackie Jackson:\u003c/strong> The roux is what makes the gumbo.\u003c/p>\n\u003cp data-start=\"397\" data-end=\"553\">Soul food is something that takes time. You can’t rush it. You season it until the Gods call, and then you slow simmer it until it’s cooked to perfection.\u003c/p>\n\u003cp data-start=\"555\" data-end=\"571\">\u003cstrong data-start=\"555\" data-end=\"569\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"573\" data-end=\"742\">We come from a real small community called Hondo, Texas. Nobody’s ever heard of it. It’s about 3,000 people there. Almost everybody that lived there was related to us.\u003c/p>\n\u003cp data-start=\"744\" data-end=\"776\">\u003cstrong data-start=\"744\" data-end=\"763\">Jackie Jackson:\u003c/strong> Bye, baby.\u003c/p>\n\u003cp data-start=\"778\" data-end=\"915\">My mother was a chef. There was always a bunch of people at our house. The recipes came from my mother, but I had to put my juju on it.\u003c/p>\n\u003cp data-start=\"917\" data-end=\"996\">\u003cstrong data-start=\"917\" data-end=\"937\">Hasaahn Jackson:\u003c/strong> The story of Jackie’s Place is family coming together.\u003c/p>\n\u003cp data-start=\"998\" data-end=\"1034\">Say, “Hey, Ma. How are you doing?”\u003c/p>\n\u003cp data-start=\"1036\" data-end=\"1250\">So working with my mom and my family has been most rewarding. Actually, my mom taught me how to cook along with all my brothers and sisters, and sometimes we even get real competitive to see who the best cook is.\u003c/p>\n\u003cp data-start=\"1252\" data-end=\"1295\">\u003cstrong data-start=\"1252\" data-end=\"1271\">Jackie Jackson:\u003c/strong> I’m still number one.\u003c/p>\n\u003cp data-start=\"1297\" data-end=\"1397\">\u003cstrong data-start=\"1297\" data-end=\"1317\">Hasaahn Jackson:\u003c/strong> Here at Jackie’s Place, when you get ribs, they’re our Uncle Greg’s Ribs.\u003c/p>\n\u003cp data-start=\"1399\" data-end=\"1442\">\u003cstrong data-start=\"1399\" data-end=\"1418\">Jackie Jackson:\u003c/strong> They’re my brother’s.\u003c/p>\n\u003cp data-start=\"1444\" data-end=\"1545\">The nachos are named after my brother, Scoop Nachos. Laverne’s Sweet Potato Pie. JuJu Drinks.\u003c/p>\n\u003cp data-start=\"1547\" data-end=\"1642\">We try to practice passing down the recipes and giving the recognition to where it came from.\u003c/p>\n\u003cp data-start=\"1644\" data-end=\"1803\">\u003cstrong data-start=\"1644\" data-end=\"1663\">Jackie Jackson:\u003c/strong> I wanted to go back to actually what I served my kids when they were growing up in our household. I called my house the Kool-Aid house.\u003c/p>\n\u003cp data-start=\"1805\" data-end=\"1891\">We don’t call it by the flavor. We call it by the color. It’s just a southern thing.\u003c/p>\n\u003cp data-start=\"1893\" data-end=\"1955\">“You got some purple Kool-Aid?”\u003cbr data-start=\"1924\" data-end=\"1927\">“I got some red Kool-Aid.”\u003c/p>\n\u003cp data-start=\"1957\" data-end=\"2055\">\u003cstrong data-start=\"1957\" data-end=\"1977\">Hasaahn Jackson:\u003c/strong> Take your time. Take your time, family. You guys don’t have to go anywhere.\u003c/p>\n\u003cp data-start=\"2057\" data-end=\"2200\">\u003cstrong data-start=\"2057\" data-end=\"2076\">Jackie Jackson:\u003c/strong> What we want people to feel when they walk in our doors is that they’re part of our family. We even greet them as family.\u003c/p>\n\u003cp data-start=\"2202\" data-end=\"2232\">“Hey, Sis.”\u003cbr data-start=\"2213\" data-end=\"2216\">“Hi, Brother.”\u003c/p>\n\u003cp data-start=\"2234\" data-end=\"2252\">I love you, Jay.\u003c/p>\n\u003cp data-start=\"2254\" data-end=\"2319\">We hug on them and love on them. And we want them to come back.\u003c/p>\n\u003cp data-start=\"2321\" data-end=\"2337\">\u003cstrong data-start=\"2321\" data-end=\"2335\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2339\" data-end=\"2548\">And what has made me the most proud is to look out in my dining room and see that our restaurant is not just serving the African-American community, but it’s serving every culture that San Jose has to offer.\u003c/p>\n\u003cp data-start=\"2550\" data-end=\"2580\">\u003cstrong data-start=\"2550\" data-end=\"2560\">Woman:\u003c/strong> Same shirt. Yeah!\u003c/p>\n\u003cp data-start=\"2582\" data-end=\"2684\">\u003cstrong data-start=\"2582\" data-end=\"2602\">Hasaahn Jackson:\u003c/strong> And I think their reaction to our food is the thing that’s the most fulfilling.\u003c/p>\n\u003cp data-start=\"2686\" data-end=\"2790\">\u003cstrong data-start=\"2686\" data-end=\"2705\">Leslie Sbrocco:\u003c/strong> Alright, Mike, do we have to name this Mike’s Place instead of Jackie’s Place?\u003c/p>\n\u003cp data-start=\"2792\" data-end=\"2815\">Do you go that often?\u003c/p>\n\u003cp data-start=\"2817\" data-end=\"2858\">\u003cstrong data-start=\"2817\" data-end=\"2833\">Mike Nguyen:\u003c/strong> I feel like we should.\u003c/p>\n\u003cp data-start=\"2860\" data-end=\"2876\">\u003cstrong data-start=\"2860\" data-end=\"2874\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2878\" data-end=\"2965\">\u003cstrong data-start=\"2878\" data-end=\"2897\">Leslie Sbrocco:\u003c/strong> Have you told Jackie yet? I don’t think she’ll be happy about it.\u003c/p>\n\u003cp data-start=\"2967\" data-end=\"3016\">\u003cstrong data-start=\"2967\" data-end=\"2986\">Leslie Sbrocco:\u003c/strong> What is so unique about it?\u003c/p>\n\u003cp data-start=\"3018\" data-end=\"3209\">\u003cstrong data-start=\"3018\" data-end=\"3034\">Mike Nguyen:\u003c/strong> One, the ambiance and atmosphere. It’s family-owned and operated. I just love the feel each time I’m there. Customer service is wonderful. And the food is just exceptional.\u003c/p>\n\u003cp data-start=\"3211\" data-end=\"3283\">\u003cstrong data-start=\"3211\" data-end=\"3221\">Woman:\u003c/strong> We drove three hours to be here. The best food to be found.\u003c/p>\n\u003cp data-start=\"3285\" data-end=\"3398\">\u003cstrong data-start=\"3285\" data-end=\"3301\">Mike Nguyen:\u003c/strong> I highly recommend the oxtail. Growing up in a Vietnamese household, you know, we love oxtail.\u003c/p>\n\u003cp data-start=\"3400\" data-end=\"3536\">So going to Jackie’s Place for the first time, trying it out, was just mind-blowing to me, and it took me back to my roots as a kid.\u003c/p>\n\u003cp data-start=\"3538\" data-end=\"3713\">It’s slow-cooked and simmered oxtails smothered in gravy in addition to the sweet cornbread muffin and just a nice, generous serving of rice, and it’s absolutely phenomenal.\u003c/p>\n\u003cp data-start=\"3715\" data-end=\"3792\">You mix it all together, and you have yourself a winning plate right there.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3842\">\u003cstrong data-start=\"3794\" data-end=\"3813\">Leslie Sbrocco:\u003c/strong> Winning plate right there.\u003c/p>\n\u003cp data-start=\"3844\" data-end=\"3889\">I heard, “Mm-hmm, mm-hmm,” with the oxtail.\u003c/p>\n\u003cp data-start=\"3891\" data-end=\"3917\">Who else had the oxtail?\u003c/p>\n\u003cp data-start=\"3919\" data-end=\"3971\">\u003cstrong data-start=\"3919\" data-end=\"3936\">Rob Pattison:\u003c/strong> I had never had oxtail before…\u003c/p>\n\u003cp data-start=\"3973\" data-end=\"4008\">\u003cstrong data-start=\"3973\" data-end=\"3992\">Leslie Sbrocco:\u003c/strong> Really? Okay.\u003c/p>\n\u003cp data-start=\"4010\" data-end=\"4096\">\u003cstrong data-start=\"4010\" data-end=\"4027\">Rob Pattison:\u003c/strong> …and Mike is exactly right. It is spectacular. It was delicious.\u003c/p>\n\u003cp data-start=\"4098\" data-end=\"4236\">\u003cstrong data-start=\"4098\" data-end=\"4120\">Monicamary Falcon:\u003c/strong> I wanted to also say when we walked in, like, literally walking from the parking lot, I could smell the barbecue.\u003c/p>\n\u003cp data-start=\"4238\" data-end=\"4327\">I don’t even know where the barbecue was coming from, but I was like, “What?” And then—\u003c/p>\n\u003cp data-start=\"4329\" data-end=\"4385\">\u003cstrong data-start=\"4329\" data-end=\"4348\">Leslie Sbrocco:\u003c/strong> Follow your nose, it always knows.\u003c/p>\n\u003cp data-start=\"4387\" data-end=\"4429\">\u003cstrong data-start=\"4387\" data-end=\"4409\">Monicamary Falcon:\u003c/strong> Follow your nose.\u003c/p>\n\u003cp data-start=\"4431\" data-end=\"4591\">And so the meat plate was really delicious. You had your choice of chicken, fish, there was brisket, and there was even a vegan option, which was really cool.\u003c/p>\n\u003cp data-start=\"4593\" data-end=\"4688\">The fish was delicious. It was thin. It was just perfectly coated in, like, a cornmeal crust.\u003c/p>\n\u003cp data-start=\"4690\" data-end=\"4897\">And then the brisket, the person that had that said it was a little bit dry to start, but there’s this beautiful barbecue homemade sauce that you can just put on anything, and, boy, I put it on everything.\u003c/p>\n\u003cp data-start=\"4899\" data-end=\"4934\">I’m a side girl. I love my sides.\u003c/p>\n\u003cp data-start=\"4936\" data-end=\"5107\">And it had the beans, which were just flavorful, and they had that little barbecue sauce and a little spiciness to them, and the mac and cheese, like perfectly textured.\u003c/p>\n\u003cp data-start=\"5109\" data-end=\"5141\">And it was huge. So delicious.\u003c/p>\n\u003cp data-start=\"5143\" data-end=\"5239\">And he mentioned the corn muffins because you didn’t need to put any butter or anything on it.\u003c/p>\n\u003cp data-start=\"5241\" data-end=\"5321\">They had that perfect crispness on the outside, and they came with everything.\u003c/p>\n\u003cp data-start=\"5323\" data-end=\"5537\">\u003cstrong data-start=\"5323\" data-end=\"5339\">Mike Nguyen:\u003c/strong> So the fried fish that you mentioned earlier, if you do a trick where you get the chicken gravy on the side and splash a little Louisiana Hot Sauce in it, you dip your fish in there—mind-blowing.\u003c/p>\n\u003cp data-start=\"5539\" data-end=\"5565\">Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"5567\" data-end=\"5596\">\u003cstrong data-start=\"5567\" data-end=\"5589\">Monicamary Falcon:\u003c/strong> Ooh.\u003c/p>\n\u003cp data-start=\"5598\" data-end=\"5653\">\u003cstrong data-start=\"5598\" data-end=\"5617\">Leslie Sbrocco:\u003c/strong> Alright, an insider tip. Love it.\u003c/p>\n\u003cp data-start=\"5655\" data-end=\"5698\">\u003cstrong data-start=\"5655\" data-end=\"5671\">Mike Nguyen:\u003c/strong> You got to give it a go.\u003c/p>\n\u003cp data-start=\"5700\" data-end=\"5806\">So we had the pulled pork. That was about the most delicious pulled pork I think I’d had about anywhere.\u003c/p>\n\u003cp data-start=\"5808\" data-end=\"5848\">\u003cstrong data-start=\"5808\" data-end=\"5827\">Leslie Sbrocco:\u003c/strong> Wow. Look at that.\u003c/p>\n\u003cp data-start=\"5850\" data-end=\"5907\">\u003cstrong data-start=\"5850\" data-end=\"5867\">Rob Pattison:\u003c/strong> It was fantastic. Perfectly prepared.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5970\">\u003cstrong data-start=\"5909\" data-end=\"5928\">Leslie Sbrocco:\u003c/strong> I think Rob’s going to give you a kiss.\u003c/p>\n\u003cp data-start=\"5972\" data-end=\"6026\">\u003cstrong data-start=\"5972\" data-end=\"5989\">Rob Pattison:\u003c/strong> Yeah, uh, you’re close to it, man.\u003c/p>\n\u003cp data-start=\"6028\" data-end=\"6094\">\u003cstrong data-start=\"6028\" data-end=\"6044\">Mike Nguyen:\u003c/strong> Don’t think my girlfriend’s going to like that.\u003c/p>\n\u003cp data-start=\"6096\" data-end=\"6130\">\u003cstrong data-start=\"6096\" data-end=\"6115\">Leslie Sbrocco:\u003c/strong> \u003cstrong data-start=\"6116\" data-end=\"6128\">[Laughs]\u003c/strong>\u003c/p>\n\u003cp data-start=\"6132\" data-end=\"6262\">\u003cstrong data-start=\"6132\" data-end=\"6149\">Rob Pattison:\u003c/strong> In addition to that, it came with Uncle Greg’s Pork Ribs. Oh, my gosh. They were great. They were wonderful.\u003c/p>\n\u003cp data-start=\"6264\" data-end=\"6422\">Oh, I found that I was eating away, and my three tablemates, you know, they were done, they couldn’t eat anymore, and I was, “What’s wrong with you people?”\u003c/p>\n\u003cp data-start=\"6424\" data-end=\"6440\">I wanted more.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"255\">\u003cstrong data-start=\"60\" data-end=\"82\">Monicamary Falcon:\u003c/strong> I had the seafood gumbo with chicken, shrimp, and there was a dollop of white rice that was perfectly cooked. It just melded together, and it was such a generous portion.\u003c/p>\n\u003cp data-start=\"257\" data-end=\"480\">\u003cstrong data-start=\"257\" data-end=\"273\">Mike Nguyen:\u003c/strong> Another thing I’d recommend, as well, would be the Hennessy Sideshow. Obviously, an ode to the Bay Area. It has Hennessy, Grand Marnier, and lemonade in it—so drink at your own risk, but it’s delicious.\u003c/p>\n\u003cp data-start=\"482\" data-end=\"642\">\u003cstrong data-start=\"482\" data-end=\"504\">Monicamary Falcon:\u003c/strong> They really do have some really nice signature cocktails there. The Gin & JuJu—it had Kool-Aid in it, and I could taste my childhood.\u003c/p>\n\u003cp data-start=\"644\" data-end=\"822\">You know, when you were young and you would put the Kool-Aid, and you could smell the powder of the Kool-Aid. It just felt like my childhood, but it had a little alcohol in it.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"859\">\u003cstrong data-start=\"824\" data-end=\"843\">Leslie Sbrocco:\u003c/strong> But with gin.\u003c/p>\n\u003cp data-start=\"861\" data-end=\"913\">\u003cstrong data-start=\"861\" data-end=\"883\">Monicamary Falcon:\u003c/strong> With gin. It was delicious.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"959\">\u003cstrong data-start=\"915\" data-end=\"934\">Leslie Sbrocco:\u003c/strong> Was there any dessert?\u003c/p>\n\u003cp data-start=\"961\" data-end=\"989\">\u003cstrong data-start=\"961\" data-end=\"983\">Monicamary Falcon:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"991\" data-end=\"1094\">\u003cstrong data-start=\"991\" data-end=\"1007\">Mike Nguyen:\u003c/strong> I got something for you. The Banana Pudding is phenomenal. Very soft and decadent.\u003c/p>\n\u003cp data-start=\"1096\" data-end=\"1233\">\u003cstrong data-start=\"1096\" data-end=\"1118\">Monicamary Falcon:\u003c/strong> So we did take home the Peach Cobbler, and we took home the Key Lime Pie. And my mom just loved the cobbler.\u003c/p>\n\u003cp data-start=\"1235\" data-end=\"1433\">It’s beautiful. Like, they cut a square of crust on top perfectly, and then the peaches are oozing out, and the peaches are just full of cinnamon and baking spices. It was so creamy and delicious.\u003c/p>\n\u003cp data-start=\"1435\" data-end=\"1470\">So don’t skip the desserts there.\u003c/p>\n\u003cp data-start=\"1472\" data-end=\"1556\">\u003cstrong data-start=\"1472\" data-end=\"1489\">Rob Pattison:\u003c/strong> I’m going to register a little bit of a dissent on the desserts.\u003c/p>\n\u003cp data-start=\"1558\" data-end=\"1585\">\u003cstrong data-start=\"1558\" data-end=\"1577\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1587\" data-end=\"1640\">\u003cstrong data-start=\"1587\" data-end=\"1604\">Rob Pattison:\u003c/strong> The Sweet Potato Pie was great.\u003c/p>\n\u003cp data-start=\"1642\" data-end=\"1697\">\u003cstrong data-start=\"1642\" data-end=\"1664\">Monicamary Falcon:\u003c/strong> [Gasps] We didn’t have that.\u003c/p>\n\u003cp data-start=\"1699\" data-end=\"1751\">\u003cstrong data-start=\"1699\" data-end=\"1716\">Rob Pattison:\u003c/strong> The Peach Cobbler—not so much.\u003c/p>\n\u003cp data-start=\"1753\" data-end=\"1784\">\u003cstrong data-start=\"1753\" data-end=\"1772\">Leslie Sbrocco:\u003c/strong> Ah, okay.\u003c/p>\n\u003cp data-start=\"1786\" data-end=\"1816\">\u003cstrong data-start=\"1786\" data-end=\"1808\">Monicamary Falcon:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1818\" data-end=\"1978\">\u003cstrong data-start=\"1818\" data-end=\"1835\">Rob Pattison:\u003c/strong> Yeah, the crust that you describe is accurate, but they seemed like they were just canned peaches in the liquid, and I didn’t care for that.\u003c/p>\n\u003cp data-start=\"1980\" data-end=\"2056\">\u003cstrong data-start=\"1980\" data-end=\"1999\">Leslie Sbrocco:\u003c/strong> So you got the pork up here and the peaches down here.\u003c/p>\n\u003cp data-start=\"2058\" data-end=\"2089\">\u003cstrong data-start=\"2058\" data-end=\"2075\">Rob Pattison:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp data-start=\"2091\" data-end=\"2118\">\u003cstrong data-start=\"2091\" data-end=\"2110\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"2120\" data-end=\"2174\">\u003cstrong data-start=\"2120\" data-end=\"2137\">Rob Pattison:\u003c/strong> But I had enough pork for dessert.\u003c/p>\n\u003cp data-start=\"2176\" data-end=\"2208\">\u003cstrong data-start=\"2176\" data-end=\"2195\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"2210\" data-end=\"2241\">\u003cstrong data-start=\"2210\" data-end=\"2227\">Rob Pattison:\u003c/strong> I did fine.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2347\">\u003cstrong data-start=\"2243\" data-end=\"2265\">Monicamary Falcon:\u003c/strong> We sat at the bar, which was really fun. The bartender was so helpful, so nice.\u003c/p>\n\u003cp data-start=\"2349\" data-end=\"2400\">\u003cstrong data-start=\"2349\" data-end=\"2368\">Leslie Sbrocco:\u003c/strong> So you felt service was good.\u003c/p>\n\u003cp data-start=\"2402\" data-end=\"2437\">\u003cstrong data-start=\"2402\" data-end=\"2424\">Monicamary Falcon:\u003c/strong> Very good.\u003c/p>\n\u003cp data-start=\"2439\" data-end=\"2507\">\u003cstrong data-start=\"2439\" data-end=\"2456\">Rob Pattison:\u003c/strong> Service was great. It’s fast and it’s efficient.\u003c/p>\n\u003cp data-start=\"2509\" data-end=\"2562\">\u003cstrong data-start=\"2509\" data-end=\"2528\">Leslie Sbrocco:\u003c/strong> Yeah, you’d definitely go back.\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2604\">\u003cstrong data-start=\"2564\" data-end=\"2581\">Rob Pattison:\u003c/strong> I would. Absolutely.\u003c/p>\n\u003cp data-start=\"2606\" data-end=\"2771\">\u003cstrong data-start=\"2606\" data-end=\"2625\">Leslie Sbrocco:\u003c/strong> If you would like to try Jackie’s Place, it’s located on 1st Street in San Jose, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"2773\" data-end=\"2935\">Rob is a serious home winemaker. When it comes to dining out, he’s always on the hunt for hard-to-find wines by the glass that pair perfectly with every course.\u003c/p>\n\u003cp data-start=\"2937\" data-end=\"3059\">Add in seasonal California cuisine and a relaxed, unpretentious vibe, and you’ve got the recipe for Rob’s favorite café.\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3121\">Located in downtown Pleasant Hill, it’s Crescent Bistro.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"162\">\u003cstrong data-start=\"60\" data-end=\"79\">Bradley Zeller:\u003c/strong> Crescent Bistro is a local restaurant where we try and serve the neighborhood.\u003c/p>\n\u003cp data-start=\"164\" data-end=\"207\">Yeah, always got to get the deviled eggs.\u003c/p>\n\u003cp data-start=\"209\" data-end=\"279\">Just trying to do upscale, delicious food with a relaxed atmosphere.\u003c/p>\n\u003cp data-start=\"281\" data-end=\"301\">\u003cstrong data-start=\"281\" data-end=\"291\">Woman:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"303\" data-end=\"326\">\u003cstrong data-start=\"303\" data-end=\"316\">Woman #2:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"328\" data-end=\"417\">\u003cstrong data-start=\"328\" data-end=\"347\">Bradley Zeller:\u003c/strong> We’re California cuisine but with a little bit of global influence.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"445\">Two tempura green beans.\u003c/p>\n\u003cp data-start=\"447\" data-end=\"521\">At Crescent Bistro, we really focus on making everything from scratch.\u003c/p>\n\u003cp data-start=\"523\" data-end=\"558\">Fried chicken’s always a classic.\u003c/p>\n\u003cp data-start=\"560\" data-end=\"585\">Two short ribs all day.\u003c/p>\n\u003cp data-start=\"587\" data-end=\"695\">The short rib is something that’s been around for a long time. We think we just do it really, really well.\u003c/p>\n\u003cp data-start=\"697\" data-end=\"876\">Try and change up the risotto, the gnocchi, the steak dish, just so we keep using seasonal local ingredients and just highlighting the really good produce we have in California.\u003c/p>\n\u003cp data-start=\"878\" data-end=\"1132\">My favorite item on the menu is the Pork Buns. Some of the fun part of being in California is just having some other influences, bringing in some Asian influence with the gochujang sauce, some pickled cucumbers, and just some really good ingredients.\u003c/p>\n\u003cp data-start=\"1134\" data-end=\"1177\">We’ve got a really good cocktail program.\u003c/p>\n\u003cp data-start=\"1179\" data-end=\"1204\">We make our own syrups.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1244\">We juice everything fresh every day.\u003c/p>\n\u003cp data-start=\"1246\" data-end=\"1418\">We have some great wines by the glass, some really good variety in there, and then just enough craft beer to keep the beer people happy, and I’m one of them. I love beer.\u003c/p>\n\u003cp data-start=\"1420\" data-end=\"1449\">Good. Good to see you, too.\u003c/p>\n\u003cp data-start=\"1451\" data-end=\"1501\">It’s great to have a restaurant where I grew up.\u003c/p>\n\u003cp data-start=\"1503\" data-end=\"1561\">I’m super familiar with the neighborhood, the clientele.\u003c/p>\n\u003cp data-start=\"1563\" data-end=\"1661\">I get to do what I love and with people I care about and with people that care about this place.\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1797\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> Alright, as a home winemaker—I’m a home winemaker, too—so what is special about their wine-by-the-glass program?\u003c/p>\n\u003cp data-start=\"1799\" data-end=\"1940\">\u003cstrong data-start=\"1799\" data-end=\"1816\">Rob Pattison:\u003c/strong> He has things that are easily paired with what he has on his menu, but they’re not so readily found at other restaurants.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2052\">And he has them all by the glass, but he also has them by the bottle, along with some other things, as well.\u003c/p>\n\u003cp data-start=\"2054\" data-end=\"2121\">\u003cstrong data-start=\"2054\" data-end=\"2073\">Leslie Sbrocco:\u003c/strong> What about some of the dishes that you order?\u003c/p>\n\u003cp data-start=\"2123\" data-end=\"2169\">\u003cstrong data-start=\"2123\" data-end=\"2142\">Bradley Zeller:\u003c/strong> Mixed green with shrimp.\u003c/p>\n\u003cp data-start=\"2171\" data-end=\"2249\">\u003cstrong data-start=\"2171\" data-end=\"2188\">Rob Pattison:\u003c/strong> He changes the menu fairly often, according to the season.\u003c/p>\n\u003cp data-start=\"2251\" data-end=\"2310\">The favorite of ours is a Red Wine Marinated Short Rib.\u003c/p>\n\u003cp data-start=\"2312\" data-end=\"2358\">It’s very tender. Falls apart with the fork.\u003c/p>\n\u003cp data-start=\"2360\" data-end=\"2402\">It’s served on a cloud of mashed potato.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2511\">It’s got carrots, cipollini onion that’s in there, also very nice, mushrooms, and it is really something.\u003c/p>\n\u003cp data-start=\"2513\" data-end=\"2589\">\u003cstrong data-start=\"2513\" data-end=\"2532\">Leslie Sbrocco:\u003c/strong> What did you pair with it? That’s what I want to know.\u003c/p>\n\u003cp data-start=\"2591\" data-end=\"2655\">\u003cstrong data-start=\"2591\" data-end=\"2608\">Rob Pattison:\u003c/strong> A Lindquist Syrah, which was just perfect.\u003c/p>\n\u003cp data-start=\"2657\" data-end=\"2727\">\u003cstrong data-start=\"2657\" data-end=\"2673\">Mike Nguyen:\u003c/strong> You know, I tried the Red Wine Braised Short Rib.\u003c/p>\n\u003cp data-start=\"2729\" data-end=\"2794\">The short rib itself was just tender and delicate to the touch.\u003c/p>\n\u003cp data-start=\"2796\" data-end=\"2824\">It blew my mind, honestly.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2881\">I love the sautéed onions and the mushrooms in there.\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3013\">The only thing I would say would be to dial back on the salt on the mushrooms, ’cause that kind of overpowered the dish overall.\u003c/p>\n\u003cp data-start=\"3015\" data-end=\"3057\">But, in general, though, fantastic dish.\u003c/p>\n\u003cp data-start=\"3059\" data-end=\"3089\">\u003cstrong data-start=\"3059\" data-end=\"3078\">Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp data-start=\"3091\" data-end=\"3161\">\u003cstrong data-start=\"3091\" data-end=\"3107\">Mike Nguyen:\u003c/strong> And the Blue Crab Cakes. You had it as well, too?\u003c/p>\n\u003cp data-start=\"3163\" data-end=\"3192\">\u003cstrong data-start=\"3163\" data-end=\"3185\">Monicamary Falcon:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3194\" data-end=\"3218\">\u003cstrong data-start=\"3194\" data-end=\"3210\">Mike Nguyen:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3220\" data-end=\"3282\">Crispy on the outside, generously packed inside like an egg.\u003c/p>\n\u003cp data-start=\"3284\" data-end=\"3391\">[Chuckles] I cracked it open, and, you know, the inside’s tender and just full of just sweet blue crab.\u003c/p>\n\u003cp data-start=\"3393\" data-end=\"3475\">\u003cstrong data-start=\"3393\" data-end=\"3415\">Monicamary Falcon:\u003c/strong> The other thing we had was the Jalapeño Cheddar Donuts.\u003c/p>\n\u003cp data-start=\"3477\" data-end=\"3535\">I mean, I would never have ordered that before, but wow.\u003c/p>\n\u003cp data-start=\"3537\" data-end=\"3615\">Like, they had this bacon dipping sauce, and nothing was overpowering to me.\u003c/p>\n\u003cp data-start=\"3617\" data-end=\"3676\">And we also had the Burrata with the Jelly on the side.\u003c/p>\n\u003cp data-start=\"3678\" data-end=\"3706\">So that’s what we enjoyed.\u003c/p>\n\u003cp data-start=\"3708\" data-end=\"3781\">\u003cstrong data-start=\"3708\" data-end=\"3727\">Leslie Sbrocco:\u003c/strong> Okay, being in the wine business, what did you get?\u003c/p>\n\u003cp data-start=\"3783\" data-end=\"3843\">\u003cstrong data-start=\"3783\" data-end=\"3805\">Monicamary Falcon:\u003c/strong> Funnily enough, I did not get wine.\u003c/p>\n\u003cp data-start=\"3845\" data-end=\"3877\">\u003cstrong data-start=\"3845\" data-end=\"3864\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"3879\" data-end=\"3904\">\u003cstrong data-start=\"3879\" data-end=\"3896\">Rob Pattison:\u003c/strong> What?\u003c/p>\n\u003cp data-start=\"3906\" data-end=\"4105\">\u003cstrong data-start=\"3906\" data-end=\"3928\">Monicamary Falcon:\u003c/strong> So we sat at the bar, and the bartender was just making this Bloody Mary—and I’m a sucker for a Bloody Mary—with these pickled vegetables that they make there—bean, celery.\u003c/p>\n\u003cp data-start=\"4107\" data-end=\"4130\">Beautifully prepared.\u003c/p>\n\u003cp data-start=\"4132\" data-end=\"4169\">I said, “I just want one of those.”\u003c/p>\n\u003cp data-start=\"4171\" data-end=\"4213\">So I had the Bloody Mary. I tasted it.\u003c/p>\n\u003cp data-start=\"4215\" data-end=\"4275\">I said, “There’s something different in this Bloody Mary.”\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4314\">And she goes, “We add honey to it.”\u003c/p>\n\u003cp data-start=\"4316\" data-end=\"4355\">And it was so delicious and balanced.\u003c/p>\n\u003cp data-start=\"4357\" data-end=\"4393\">Just went well with all the foods.\u003c/p>\n\u003cp data-start=\"4395\" data-end=\"4474\">\u003cstrong data-start=\"4395\" data-end=\"4412\">Rob Pattison:\u003c/strong> Yeah, ’cause he has some really interesting cocktails also.\u003c/p>\n\u003cp data-start=\"4476\" data-end=\"4611\">And he made something called a Pineapple Upside-Down Cake that is a rum drink, and according to my friend who had it, fit the bill.\u003c/p>\n\u003cp data-start=\"4613\" data-end=\"4665\">Tasted—Tasted like a Pineapple Upside-Down Cake.\u003c/p>\n\u003cp data-start=\"4667\" data-end=\"4694\">\u003cstrong data-start=\"4667\" data-end=\"4686\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"127\">\u003cstrong data-start=\"60\" data-end=\"77\">Rob Pattison:\u003c/strong> Two other appetizers I think I have to mention.\u003c/p>\n\u003cp data-start=\"129\" data-end=\"161\">\u003cstrong data-start=\"129\" data-end=\"139\">Woman:\u003c/strong> Okay, I’m going in.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"189\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"191\" data-end=\"239\">\u003cstrong data-start=\"191\" data-end=\"208\">Rob Pattison:\u003c/strong> They’re really, really good.\u003c/p>\n\u003cp data-start=\"241\" data-end=\"355\">One of them were Deviled Eggs—cured salmon with crème fraîche and fresh dill, and a little salmon roe in them.\u003c/p>\n\u003cp data-start=\"357\" data-end=\"409\">So light and so airy, and they’re quite delicious.\u003c/p>\n\u003cp data-start=\"411\" data-end=\"456\">Another appetizer is the Pork Belly Buns.\u003c/p>\n\u003cp data-start=\"458\" data-end=\"578\">They’re made in the traditional street-food style, so you have the white bao, then the pork filling comes inside that.\u003c/p>\n\u003cp data-start=\"580\" data-end=\"609\">Very flavorful, very tasty.\u003c/p>\n\u003cp data-start=\"611\" data-end=\"768\">My friend’s wife had the Red Wine Marinated Flat Iron Steak—there’s a theme here—perfectly cooked with a garlic-marinated spinach and a potato croquette.\u003c/p>\n\u003cp data-start=\"770\" data-end=\"840\">Crispy on the outside but also very tender and creamy on the inside.\u003c/p>\n\u003cp data-start=\"842\" data-end=\"858\">Just fabulous.\u003c/p>\n\u003cp data-start=\"860\" data-end=\"904\">\u003cstrong data-start=\"860\" data-end=\"879\">Leslie Sbrocco:\u003c/strong> You just stole a bite.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"955\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"957\" data-end=\"979\">I have a nice reach.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1012\">It’s the long arm of the law.\u003c/p>\n\u003cp data-start=\"1014\" data-end=\"1049\">\u003cstrong data-start=\"1014\" data-end=\"1033\">Leslie Sbrocco:\u003c/strong> That’s right.\u003c/p>\n\u003cp data-start=\"1051\" data-end=\"1076\">\u003cstrong data-start=\"1051\" data-end=\"1068\">Rob Pattison:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1078\" data-end=\"1160\">\u003cstrong data-start=\"1078\" data-end=\"1097\">Leslie Sbrocco:\u003c/strong> And did you get any dessert, or do you usually get desserts?\u003c/p>\n\u003cp data-start=\"1162\" data-end=\"1191\">\u003cstrong data-start=\"1162\" data-end=\"1179\">Rob Pattison:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"1193\" data-end=\"1220\">\u003cstrong data-start=\"1193\" data-end=\"1212\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1222\" data-end=\"1275\">\u003cstrong data-start=\"1222\" data-end=\"1239\">Rob Pattison:\u003c/strong> I can’t go there without dessert.\u003c/p>\n\u003cp data-start=\"1277\" data-end=\"1306\">Blackberry Bread Pudding.\u003c/p>\n\u003cp data-start=\"1308\" data-end=\"1334\">\u003cstrong data-start=\"1308\" data-end=\"1327\">Leslie Sbrocco:\u003c/strong> Yep.\u003c/p>\n\u003cp data-start=\"1336\" data-end=\"1381\">\u003cstrong data-start=\"1336\" data-end=\"1353\">Rob Pattison:\u003c/strong> Loaded with blackberries.\u003c/p>\n\u003cp data-start=\"1383\" data-end=\"1437\">You know, bread pudding can be very dense and heavy.\u003c/p>\n\u003cp data-start=\"1439\" data-end=\"1453\">This is not.\u003c/p>\n\u003cp data-start=\"1455\" data-end=\"1559\">\u003cstrong data-start=\"1455\" data-end=\"1477\">Monicamary Falcon:\u003c/strong> Yes, but I will say, the Blackberry Bread Pudding—it was a beautiful portion.\u003c/p>\n\u003cp data-start=\"1561\" data-end=\"1593\">It had crème anglaise with it.\u003c/p>\n\u003cp data-start=\"1595\" data-end=\"1629\">It was creamy. It was delicious.\u003c/p>\n\u003cp data-start=\"1631\" data-end=\"1690\">And the crème anglaise just really added an extra little—\u003c/p>\n\u003cp data-start=\"1692\" data-end=\"1766\">\u003cstrong data-start=\"1692\" data-end=\"1711\">Leslie Sbrocco:\u003c/strong> So I can see Bloody Mary and then Bread Pudding.\u003c/p>\n\u003cp data-start=\"1768\" data-end=\"1788\">That’s your order.\u003c/p>\n\u003cp data-start=\"1790\" data-end=\"1806\">\u003cstrong data-start=\"1790\" data-end=\"1804\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1808\" data-end=\"1846\">And what did you think of the price?\u003c/p>\n\u003cp data-start=\"1848\" data-end=\"2027\">\u003cstrong data-start=\"1848\" data-end=\"1864\">Mike Nguyen:\u003c/strong> I thought the pricing was fair, and I think they were understaffed at the time, but, in general, when they were able to attend to us, they were sweet and great.\u003c/p>\n\u003cp data-start=\"2029\" data-end=\"2193\">\u003cstrong data-start=\"2029\" data-end=\"2046\">Rob Pattison:\u003c/strong> I like it because it’s not a white-tablecloth place, but the quality of the food that you receive is like going into a very high-end restaurant.\u003c/p>\n\u003cp data-start=\"2195\" data-end=\"2262\">Anybody’s going to feel comfortable there, and I like that a lot.\u003c/p>\n\u003cp data-start=\"2264\" data-end=\"2452\">\u003cstrong data-start=\"2264\" data-end=\"2283\">Leslie Sbrocco:\u003c/strong> Well, if you would like to try Crescent Bistro, it’s located on Crescent Drive in Pleasant Hill, and the average dinner tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"2454\" data-end=\"2497\">And now, reporter \u003cstrong data-start=\"2472\" data-end=\"2492\">Cecilia Phillips\u003c/strong>…\u003c/p>\n\u003cp data-start=\"2499\" data-end=\"2520\">\u003cstrong data-start=\"2499\" data-end=\"2509\">Woman:\u003c/strong> Too hot?\u003c/p>\n\u003cp data-start=\"2522\" data-end=\"2563\">\u003cstrong data-start=\"2522\" data-end=\"2543\">Cecilia Phillips:\u003c/strong> No, it’s alright.\u003c/p>\n\u003cp data-start=\"2565\" data-end=\"2676\">\u003cstrong data-start=\"2565\" data-end=\"2584\">Leslie Sbrocco:\u003c/strong> …pops up in San Francisco’s Ferry Plaza for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"2678\" data-end=\"2699\">\u003cstrong data-start=\"2678\" data-end=\"2697\">[Music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"60\" data-end=\"84\">\u003cstrong data-start=\"60\" data-end=\"70\">Woman:\u003c/strong> So crunchy.\u003c/p>\n\u003cp data-start=\"86\" data-end=\"118\">\u003cstrong data-start=\"86\" data-end=\"107\">Cecilia Phillips:\u003c/strong> Waiting.\u003c/p>\n\u003cp data-start=\"120\" data-end=\"169\">We’re here at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cp data-start=\"171\" data-end=\"223\">Now, the Ferry Building is such an iconic place.\u003c/p>\n\u003cp data-start=\"225\" data-end=\"329\">You can get so many amazing things inside the building, but actually, the party happens outside of it.\u003c/p>\n\u003cp data-start=\"331\" data-end=\"346\">It’s amazing.\u003c/p>\n\u003cp data-start=\"348\" data-end=\"434\">\u003cstrong data-start=\"348\" data-end=\"369\">Christine Farren:\u003c/strong> The Ferry Plaza Farmers Market has been around for 31 years.\u003c/p>\n\u003cp data-start=\"436\" data-end=\"556\">There are over 130 small businesses that sell in our farmers market, and those farmers come from all across the state.\u003c/p>\n\u003cp data-start=\"558\" data-end=\"614\">Every week that you come, there’s something different.\u003c/p>\n\u003cp data-start=\"616\" data-end=\"736\">You can come here because you want to buy fresh produce, but you can also come if you just want a fantastic breakfast.\u003c/p>\n\u003cp data-start=\"738\" data-end=\"782\">I mean, there’s a lot of prepared foods…\u003c/p>\n\u003cp data-start=\"784\" data-end=\"822\">\u003cstrong data-start=\"784\" data-end=\"793\">Girl:\u003c/strong> Yeah, this is really good.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"877\">\u003cstrong data-start=\"824\" data-end=\"845\">Christine Farren:\u003c/strong> …as well as packaged goods.\u003c/p>\n\u003cp data-start=\"879\" data-end=\"919\">There’s really something for everyone.\u003c/p>\n\u003cp data-start=\"921\" data-end=\"973\">\u003cstrong data-start=\"921\" data-end=\"931\">Woman:\u003c/strong> And I want to get my pine nuts toasted.\u003c/p>\n\u003cp data-start=\"975\" data-end=\"1106\">\u003cstrong data-start=\"975\" data-end=\"996\">Cecilia Phillips:\u003c/strong> Eatwell Farm, you actually supply some of the produce for some of the vendors here at the farmers market.\u003c/p>\n\u003cp data-start=\"1108\" data-end=\"1147\">\u003cstrong data-start=\"1108\" data-end=\"1128\">Lorraine Walker:\u003c/strong> So, yeah, we do.\u003c/p>\n\u003cp data-start=\"1149\" data-end=\"1176\">We’re growing year-round.\u003c/p>\n\u003cp data-start=\"1178\" data-end=\"1248\">We have actually never missed a market ever since the market opened.\u003c/p>\n\u003cp data-start=\"1250\" data-end=\"1285\">\u003cstrong data-start=\"1250\" data-end=\"1271\">Cecilia Phillips:\u003c/strong> Since 1993?\u003c/p>\n\u003cp data-start=\"1287\" data-end=\"1314\">\u003cstrong data-start=\"1287\" data-end=\"1307\">Lorraine Walker:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"1316\" data-end=\"1372\">Aedan Fermented Foods is one of my favorite vendors.\u003c/p>\n\u003cp data-start=\"1374\" data-end=\"1414\">Right now, they’re getting our daikon.\u003c/p>\n\u003cp data-start=\"1416\" data-end=\"1505\">This is a traditional Korean daikon called Alpine, and it has kind of a sweet flavor.\u003c/p>\n\u003cp data-start=\"1507\" data-end=\"1573\">\u003cstrong data-start=\"1507\" data-end=\"1528\">Cecilia Phillips:\u003c/strong> Which must make for a really great pickle.\u003c/p>\n\u003cp data-start=\"1575\" data-end=\"1606\">\u003cstrong data-start=\"1575\" data-end=\"1592\">Mariko Grady:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1608\" data-end=\"1753\">Fermentation is kind of Japanese wisdom, so I want to spread this Bay Area, this knowledge, and then I want to have community to more health.\u003c/p>\n\u003cp data-start=\"1755\" data-end=\"1815\">This one—pickles cup—and the four kinds of pickles inside.\u003c/p>\n\u003cp data-start=\"1817\" data-end=\"1882\">\u003cstrong data-start=\"1817\" data-end=\"1838\">Cecilia Phillips:\u003c/strong> So you have daikon, cucumber, and celery.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"1917\">\u003cstrong data-start=\"1884\" data-end=\"1901\">Mariko Grady:\u003c/strong> And my lemon.\u003c/p>\n\u003cp data-start=\"1919\" data-end=\"1986\">\u003cstrong data-start=\"1919\" data-end=\"1940\">Cecilia Phillips:\u003c/strong> I can feel the healing happening right now.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2004\">I can feel it.\u003c/p>\n\u003cp data-start=\"2006\" data-end=\"2044\">\u003cstrong data-start=\"2006\" data-end=\"2023\">Mariko Grady:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2068\">\u003cstrong data-start=\"2046\" data-end=\"2054\">All:\u003c/strong> Mangosay!\u003c/p>\n\u003cp data-start=\"2070\" data-end=\"2179\">\u003cstrong data-start=\"2070\" data-end=\"2087\">Sierra Young:\u003c/strong> Here at Mangosay, we specialize in everything mango and in everything being dairy-free.\u003c/p>\n\u003cp data-start=\"2181\" data-end=\"2219\">\u003cstrong data-start=\"2181\" data-end=\"2191\">Woman:\u003c/strong> Get your guys some mango.\u003c/p>\n\u003cp data-start=\"2221\" data-end=\"2387\">\u003cstrong data-start=\"2221\" data-end=\"2238\">Sierra Young:\u003c/strong> Besides being fun, we also want to be healthy and be able to attract people who are looking for something that’s just light but still really good.\u003c/p>\n\u003cp data-start=\"2389\" data-end=\"2473\">So the Mango Noodles is basically just raw mango that we shred into noodle form.\u003c/p>\n\u003cp data-start=\"2475\" data-end=\"2675\">We add fresh lime juice, hot sauce, coconut milk, chili pepper, black pepper, Tajín, and we mix it all together, and it just comes out to a really savory South American dish that many people love.\u003c/p>\n\u003cp data-start=\"2677\" data-end=\"2713\">\u003cstrong data-start=\"2677\" data-end=\"2698\">Cecilia Phillips:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp data-start=\"2715\" data-end=\"2759\">\u003cstrong data-start=\"2715\" data-end=\"2732\">Sierra Young:\u003c/strong> Yeah, you’re doing good.\u003c/p>\n\u003cp data-start=\"2761\" data-end=\"2809\">\u003cstrong data-start=\"2761\" data-end=\"2782\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"2811\" data-end=\"2826\">It’s so good.\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"2856\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Sierra Young:\u003c/strong> Awesome.\u003c/p>\n\u003cp data-start=\"2858\" data-end=\"2898\">\u003cstrong data-start=\"2858\" data-end=\"2879\">Cecilia Phillips:\u003c/strong> The spice. Whew!\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2942\">I’m going to need to try this, actually.\u003c/p>\n\u003cp data-start=\"2944\" data-end=\"3014\">\u003cstrong data-start=\"2944\" data-end=\"2961\">Sierra Young:\u003c/strong> Yep. That’s right. Kind of wash it down with that.\u003c/p>\n\u003cp data-start=\"3016\" data-end=\"3165\">\u003cstrong data-start=\"3016\" data-end=\"3035\">Jennifer Huang:\u003c/strong> The name of the business is Nusa, and Nusa in Javanese means island, because Indonesia is made up of over 17,000 islands.\u003c/p>\n\u003cp data-start=\"3167\" data-end=\"3241\">\u003cstrong data-start=\"3167\" data-end=\"3188\">Cecilia Phillips:\u003c/strong> So with 17,000 islands, you like to do things big.\u003c/p>\n\u003cp data-start=\"3243\" data-end=\"3278\">So you have a 1,000-layer cake?\u003c/p>\n\u003cp data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3299\">Jennifer Huang:\u003c/strong> Exactly.\u003c/p>\n\u003cp data-start=\"3312\" data-end=\"3330\">\u003cstrong data-start=\"3312\" data-end=\"3328\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3332\" data-end=\"3379\">\u003cstrong data-start=\"3332\" data-end=\"3353\">Cecilia Phillips:\u003c/strong> Do people just bite it?\u003c/p>\n\u003cp data-start=\"3381\" data-end=\"3418\">\u003cstrong data-start=\"3381\" data-end=\"3400\">Jennifer Huang:\u003c/strong> Most people do.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3464\">\u003cstrong data-start=\"3420\" data-end=\"3441\">Cecilia Phillips:\u003c/strong> Alright, here we go.\u003c/p>\n\u003cp data-start=\"3466\" data-end=\"3481\">1,000 layers.\u003c/p>\n\u003cp data-start=\"3483\" data-end=\"3567\">\u003cstrong data-start=\"3483\" data-end=\"3502\">Jennifer Huang:\u003c/strong> And then you can feel the buttery, and the egg—it’s very eggy.\u003c/p>\n\u003cp data-start=\"3569\" data-end=\"3631\">\u003cstrong data-start=\"3569\" data-end=\"3590\">Cecilia Phillips:\u003c/strong> There’s definitely 1,000 eggs in here.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3655\">It’s not very sweet.\u003c/p>\n\u003cp data-start=\"3657\" data-end=\"3682\">\u003cstrong data-start=\"3657\" data-end=\"3676\">Jennifer Huang:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"3684\" data-end=\"3724\">\u003cstrong data-start=\"3684\" data-end=\"3705\">Cecilia Phillips:\u003c/strong> It’s the spices.\u003c/p>\n\u003cp data-start=\"3726\" data-end=\"3753\">\u003cstrong data-start=\"3726\" data-end=\"3745\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3755\" data-end=\"3792\">\u003cstrong data-start=\"3755\" data-end=\"3776\">Cecilia Phillips:\u003c/strong> It’s so good.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3831\">\u003cstrong data-start=\"3794\" data-end=\"3804\">Woman:\u003c/strong> Ooh, I really like that.\u003c/p>\n\u003cp data-start=\"3833\" data-end=\"3956\">\u003cstrong data-start=\"3833\" data-end=\"3854\">Cecilia Phillips:\u003c/strong> Chef Sarah Germany, I heard that you have some of the best hot sauces here at the farmers market.\u003c/p>\n\u003cp data-start=\"3958\" data-end=\"4068\">\u003cstrong data-start=\"3958\" data-end=\"3976\">Sarah Germany:\u003c/strong> Our goal is not only to make delicious flavors but to do what we can for the environment.\u003c/p>\n\u003cp data-start=\"4070\" data-end=\"4151\">This is our first no-added-sugar barbecue sauce with a matching beet kraut.\u003c/p>\n\u003cp data-start=\"4153\" data-end=\"4243\">\u003cstrong data-start=\"4153\" data-end=\"4174\">Cecilia Phillips:\u003c/strong> So you’ve taken every part of the beet here to make both of these.\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4284\">\u003cstrong data-start=\"4245\" data-end=\"4263\">Sarah Germany:\u003c/strong> Every single part.\u003c/p>\n\u003cp data-start=\"4286\" data-end=\"4323\">There’s zero waste on this sauce.\u003c/p>\n\u003cp data-start=\"4325\" data-end=\"4359\">\u003cstrong data-start=\"4325\" data-end=\"4346\">Cecilia Phillips:\u003c/strong> Mmm. Okay.\u003c/p>\n\u003cp data-start=\"4361\" data-end=\"4388\">That sauce is phenomenal.\u003c/p>\n\u003cp data-start=\"4390\" data-end=\"4412\">Let’s try the kraut.\u003c/p>\n\u003cp data-start=\"4414\" data-end=\"4457\">\u003cstrong data-start=\"4414\" data-end=\"4432\">Sarah Germany:\u003c/strong> Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4459\" data-end=\"4483\">Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4485\" data-end=\"4508\">We can feel the beet.\u003c/p>\n\u003cp data-start=\"4510\" data-end=\"4534\">You can feel the beat.\u003c/p>\n\u003cp data-start=\"4536\" data-end=\"4546\">Come on.\u003c/p>\n\u003cp data-start=\"4548\" data-end=\"4564\">Feel the beet.\u003c/p>\n\u003cp data-start=\"4566\" data-end=\"4620\">\u003cstrong data-start=\"4566\" data-end=\"4587\">Cecilia Phillips:\u003c/strong> ♪ Can you feel the beet… ♪\u003c/p>\n\u003cp data-start=\"4654\" data-end=\"4732\">\u003cstrong data-start=\"4654\" data-end=\"4673\">Leslie Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show:\u003c/p>\n\u003cp data-start=\"4734\" data-end=\"4857\">\u003cstrong data-start=\"4734\" data-end=\"4755\">Monicamary Falcon\u003c/strong>, who has a hard time sharing the Smoked Fish Board at Grossman’s Noshery & Bar in Santa Rosa.\u003c/p>\n\u003cp data-start=\"4859\" data-end=\"4947\">\u003cstrong data-start=\"4859\" data-end=\"4875\">Rob Pattison\u003c/strong>, who savors the Short Ribs at Crescent Bistro in Pleasant Hill.\u003c/p>\n\u003cp data-start=\"4949\" data-end=\"5040\">And \u003cstrong data-start=\"4953\" data-end=\"4968\">Mike Nguyen\u003c/strong>, who’s obsessed with the Oxtails at Jackie’s Place in San Jose.\u003c/p>\n\u003cp data-start=\"5042\" data-end=\"5161\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area\u003c/em>.\u003c/p>\n\u003cp data-start=\"5163\" data-end=\"5211\">I’m \u003cstrong data-start=\"5167\" data-end=\"5185\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"5213\" data-end=\"5241\">Alright, cheers, everyone.\u003c/p>\n\u003cp data-start=\"5243\" data-end=\"5275\">\u003cstrong data-start=\"5243\" data-end=\"5265\">Monicamary Falcon:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5277\" data-end=\"5304\">\u003cstrong data-start=\"5277\" data-end=\"5294\">Rob Pattison:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5306\" data-end=\"5343\">\u003cstrong data-start=\"5306\" data-end=\"5325\">Leslie Sbrocco:\u003c/strong> Cheers. Cheers.\u003c/p>\n\u003cp data-start=\"5345\" data-end=\"5399\">\u003cstrong data-start=\"5345\" data-end=\"5397\">[Indistinct conversation, Rob Pattison chuckles]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5436\" data-end=\"5484\">\u003cstrong data-start=\"5436\" data-end=\"5457\">Cecilia Phillips:\u003c/strong> So is it 1,000 layers?\u003c/p>\n\u003cp data-start=\"5486\" data-end=\"5526\">\u003cstrong data-start=\"5486\" data-end=\"5505\">Jennifer Huang:\u003c/strong> It’s figuratively.\u003c/p>\n\u003cp data-start=\"5528\" data-end=\"5546\">\u003cstrong data-start=\"5528\" data-end=\"5544\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5548\" data-end=\"5664\">Yeah. Yeah, like, the amount of work that, you know, you stand in front of the—it felt like it was 1,000 layers.\u003c/p>\n\u003cp data-start=\"5666\" data-end=\"5684\">\u003cstrong data-start=\"5666\" data-end=\"5682\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5686\" data-end=\"5743\">\u003cstrong data-start=\"5686\" data-end=\"5707\">Cecilia Phillips:\u003c/strong> That’s where the name comes from.\u003c/p>\n\u003cp data-start=\"5745\" data-end=\"5772\">\u003cstrong data-start=\"5745\" data-end=\"5764\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"5774\" data-end=\"5815\">\u003cstrong data-start=\"5774\" data-end=\"5795\">Cecilia Phillips:\u003c/strong> Yeah, okay, okay.\u003c/p>\n\u003cp data-start=\"5817\" data-end=\"5924\">\u003cstrong data-start=\"5817\" data-end=\"5835\">Sarah Germany:\u003c/strong> We took onions and tomatoes and apples and beets and slow-roasted them for 60 hours.\u003c/p>\n\u003cp data-start=\"5926\" data-end=\"5967\">\u003cstrong data-start=\"5926\" data-end=\"5947\">Cecilia Phillips:\u003c/strong> Did you say 60?\u003c/p>\n\u003cp data-start=\"5969\" data-end=\"6007\">\u003cstrong data-start=\"5969\" data-end=\"5987\">Sarah Germany:\u003c/strong> 60. 60 hours.\u003c/p>\n\u003cp data-start=\"6009\" data-end=\"6018\">I know.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"6020\" data-end=\"6088\">I had to stay awake because we didn’t want to burn down the house.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Grossman's Noshery & Bar, Jackie's Place, Crescent Bistro | KQED",
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"headline": "Check, Please! Bay Area reviews: Grossman's Noshery & Bar, Jackie's Place, Crescent Bistro",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 14, airs Thursday, February 13, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey begins at \u003cstrong>Grossman’s Noshery & Bar\u003c/strong> in Santa Rosa, a North Bay favorite that brings the flavors of a classic East Coast Jewish deli to the West Coast. Highlights include smoked and pickled fish boards, potato leek latkes, and hearty matzo ball soup; for a sweet finish, diners can savor their cinnamon or chocolate babkas. Next, \u003cstrong>Jackie’s Place\u003c/strong> in San Jose serves up soulful dishes seasoned with love, like fall-off-the-bone oxtails, smoky beef brisket, and creamy mac and cheese that keeps guests coming back for more. Lastly, \u003cstrong>Crescent Bistro\u003c/strong> in the heart of Pleasant Hill showcases elevated American cuisine infused with fresh Californian flair, including pork belly buns, cured salmon deviled eggs, and succulent red wine-braised short ribs. Reporter Cecilia Phillips rounds out the episode at the \u003cstrong>Ferry Plaza Farmers Market\u003c/strong> in San Francisco, exploring fresh produce, local goods, and diverse culinary delights at a historic landmark.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23362\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23362 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Monicamary Falcon, Mike Nguyen and Rob Pattison from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://grossmanssr.com/\">\u003cstrong>Grossman’s Noshery & Bar\u003c/strong> (Santa Rosa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.jackiesplacesj.com/\">\u003cstrong>Jackie’s Place\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://crescentbistro.com/\">\u003cstrong>Crescent Bistro\u003c/strong> (Pleasant Hill)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.ferrybuildingmarketplace.com/farmers-market/\">\u003cstrong>Ferry Plaza Farmers Market\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23366\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png\" alt=\"\" width=\"800\" height=\"1179\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1020x1504.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-160x236.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-768x1132.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1042x1536.png 1042w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1389x2048.png 1389w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1920x2830.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines.png 2035w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.sansimeonwines.com/our-wines/\">\u003cspan style=\"color: #339966\">\u003cstrong>San Simeon 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Paso Robles, California $26\u003cbr>\n\u003c/em>The region of Paso Robles on California’s Central Coast is an ideal place for growing many grape varieties, from familiar to esoteric. It just so happens that Cabernet Sauvignon thrives in this warm yet breezy landscape. One of the best values on the red wine market today is the Cabernet Sauvignon from San Simeon by the Riboli Family of Wines. The vineyards are certified sustainable, and the Paso Robles winery is powered by solar panels, along with other eco-conscious practices. This is a wonderfully rich red with dark fruit notes and hints of spice. Packaged in an elegant bottle, it looks — and tastes — like it costs twice the price.\u003c/p>\n\u003cp>\u003ca href=\"https://shop.lailvineyards.com/product/2022-Blueprint-Cabernet-Sauvignon----95\">\u003cspan style=\"color: #339966\">\u003cstrong>Lail Vineyards 2022 “BLUEPRINT” Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $95\u003cbr>\n\u003c/em>One of the most famous names in the California wine world is Inglenook Vineyards, founded in 1879. Today, fourth-generation vintner Robin Daniel Lail continues the tradition of excellence with Lail Vineyards. The hallmark of their classic wines is elegance, complexity, and style. The 2022 BLUEPRINT Cabernet Sauvignon honors the family’s deep roots in design and architectural achievements over their storied history. The garnet-hued, youthful red is packed with aromas of dark berry fruit intensity, layered with notes of cocoa and savory spice. It is ready to drink now with a few hours of decanting—or, better yet, hold on to the bottle for up to a decade to unravel its age-worthy pedigree.\u003c/p>\n\u003cp>NOTE: Lail Vineyards donates 10% of online sales of our Blueprint wines to organizations deep in the fight against climate change.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"335\" data-end=\"394\">\u003cstrong data-start=\"335\" data-end=\"354\">Leslie Sbrocco:\u003c/strong> Jewish deli delights in Santa Rosa…\u003c/p>\n\u003cp data-start=\"396\" data-end=\"452\">\u003cstrong data-start=\"396\" data-end=\"418\">Monicamary Falcon:\u003c/strong> I have to just keep going back.\u003c/p>\n\u003cp data-start=\"454\" data-end=\"507\">\u003cstrong data-start=\"454\" data-end=\"473\">Leslie Sbrocco:\u003c/strong> Southern soul food in San Jose.\u003c/p>\n\u003cp data-start=\"509\" data-end=\"566\">\u003cstrong data-start=\"509\" data-end=\"525\">Mike Nguyen:\u003c/strong> Mind-blowing. Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"568\" data-end=\"655\">\u003cstrong data-start=\"568\" data-end=\"587\">Leslie Sbrocco:\u003c/strong> And American bistro fare in Pleasant Hill. You just stole a bite.\u003c/p>\n\u003cp data-start=\"657\" data-end=\"706\">\u003cstrong data-start=\"657\" data-end=\"674\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"708\" data-end=\"756\">\u003cstrong data-start=\"708\" data-end=\"729\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"853\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area\u003c/em>. Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"855\" data-end=\"904\">\u003cstrong data-start=\"855\" data-end=\"872\">Rob Pattison:\u003c/strong> Okay, I stole a couple. Yeah.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"970\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> This is lovely. I’m having a wonderful time.\u003c/p>\n\u003cp data-start=\"972\" data-end=\"1279\">\u003cstrong data-start=\"972\" data-end=\"991\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>Check, Please! Bay Area\u003c/em>, the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think.\u003c/p>\n\u003cp data-start=\"1281\" data-end=\"1459\">Joining me at the \u003cem>Check, Please!\u003c/em> table today are wine salesperson \u003cstrong data-start=\"1349\" data-end=\"1370\">Monicamary Falcon\u003c/strong>, retired labor lawyer \u003cstrong data-start=\"1393\" data-end=\"1409\">Rob Pattison\u003c/strong>, and propane account executive \u003cstrong data-start=\"1441\" data-end=\"1456\">Mike Nguyen\u003c/strong>.\u003c/p>\n\u003cp data-start=\"1461\" data-end=\"1502\">Welcome, everyone. Are you ready to go?\u003c/p>\n\u003cp data-start=\"1504\" data-end=\"1534\">\u003cstrong data-start=\"1504\" data-end=\"1526\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1536\" data-end=\"1569\">\u003cstrong data-start=\"1536\" data-end=\"1552\">Mike Nguyen:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1571\" data-end=\"1773\">\u003cstrong data-start=\"1571\" data-end=\"1590\">Leslie Sbrocco:\u003c/strong> Monicamary’s restaurant offers a huge assortment of Jewish deli fare, all made lovingly in-house. Located in Santa Rosa’s Historic Railroad Square, it’s Grossman’s Noshery & Bar.\u003c/p>\n\u003cp data-start=\"59\" data-end=\"261\">\u003cstrong data-start=\"59\" data-end=\"75\">Terri Stark:\u003c/strong> Our restaurant is Grossman’s Noshery & Bar. My family name was Grossman a long time ago. With Grossman’s, we wanted to bring things on the menu that evoke memories, family memories.\u003c/p>\n\u003cp data-start=\"263\" data-end=\"285\">\u003cstrong data-start=\"263\" data-end=\"273\">Woman:\u003c/strong> Holy cow.\u003c/p>\n\u003cp data-start=\"287\" data-end=\"497\">\u003cstrong data-start=\"287\" data-end=\"302\">Mark Stark:\u003c/strong> We make everything in-house. We produce all our pastramis Montreal-style, which is a smokier, deeper flavor. Our smoked turkey is made here. The kippered salmon, the lox, all kinds of pickles.\u003c/p>\n\u003cp data-start=\"499\" data-end=\"563\">\u003cstrong data-start=\"499\" data-end=\"515\">Terri Stark:\u003c/strong> The black-and-white cookies and the rugelach.\u003c/p>\n\u003cp data-start=\"565\" data-end=\"724\">\u003cstrong data-start=\"565\" data-end=\"580\">Mark Stark:\u003c/strong> We had the opportunity here to do our own bakery, and, of course, that meant we’re going to make our own bagels. So we did a lot of research.\u003c/p>\n\u003cp data-start=\"726\" data-end=\"759\">\u003cstrong data-start=\"726\" data-end=\"742\">Terri Stark:\u003c/strong> Lots of carbs.\u003c/p>\n\u003cp data-start=\"761\" data-end=\"991\">\u003cstrong data-start=\"761\" data-end=\"776\">Mark Stark:\u003c/strong> We ate a lot of bagels, and we found a few good ones in Brooklyn. When we left, we filled bottles of water up with Brooklyn tap water, brought it back, and made a starter. And that starter is still with us today.\u003c/p>\n\u003cp data-start=\"993\" data-end=\"1192\">\u003cstrong data-start=\"993\" data-end=\"1009\">Terri Stark:\u003c/strong> Our matzoh ball soup—we have the traditional, and then the twist to our matzoh ball soup is we also have the big piece of chicken which has some of our chicken kreplach in it, and—\u003c/p>\n\u003cp data-start=\"1194\" data-end=\"1226\">\u003cstrong data-start=\"1194\" data-end=\"1209\">Mark Stark:\u003c/strong> Ramen noodles.\u003c/p>\n\u003cp data-start=\"1228\" data-end=\"1286\">\u003cstrong data-start=\"1228\" data-end=\"1244\">Terri Stark:\u003c/strong> Ramen noodles. It’s a big bowl of soup.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1333\">\u003cstrong data-start=\"1288\" data-end=\"1296\">Man:\u003c/strong> Was that the big piece of chicken?\u003c/p>\n\u003cp data-start=\"1335\" data-end=\"1376\">\u003cstrong data-start=\"1335\" data-end=\"1343\">Man:\u003c/strong> It was. I did want to do this.\u003c/p>\n\u003cp data-start=\"1378\" data-end=\"1575\">\u003cstrong data-start=\"1378\" data-end=\"1394\">Terri Stark:\u003c/strong> [Chuckles] And that just resonates with people, reminding them of, you know, when they were sick and their bubby made them matzoh ball soup. And as long as your balls float—good.\u003c/p>\n\u003cp data-start=\"1577\" data-end=\"1625\">\u003cstrong data-start=\"1577\" data-end=\"1592\">Mark Stark:\u003c/strong> You know, uh, we live by that.\u003c/p>\n\u003cp data-start=\"1627\" data-end=\"1647\">\u003cstrong data-start=\"1627\" data-end=\"1645\">[Bell dinging]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1649\" data-end=\"1678\">\u003cstrong data-start=\"1649\" data-end=\"1665\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"1680\" data-end=\"1733\">\u003cstrong data-start=\"1680\" data-end=\"1695\">Mark Stark:\u003c/strong> If your balls float, it’s all good.\u003c/p>\n\u003cp data-start=\"1735\" data-end=\"1819\">\u003cstrong data-start=\"1735\" data-end=\"1751\">Terri Stark:\u003c/strong> And what’s unique to Grossman’s, too, is that we have a full bar.\u003c/p>\n\u003cp data-start=\"1821\" data-end=\"1859\">\u003cstrong data-start=\"1821\" data-end=\"1836\">Mark Stark:\u003c/strong> Bourbon and brisket.\u003c/p>\n\u003cp data-start=\"1861\" data-end=\"1885\">\u003cstrong data-start=\"1861\" data-end=\"1877\">Terri Stark:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1887\" data-end=\"1947\">\u003cstrong data-start=\"1887\" data-end=\"1902\">Mark Stark:\u003c/strong> Not sure if it gets much better than that.\u003c/p>\n\u003cp data-start=\"1949\" data-end=\"1993\">\u003cstrong data-start=\"1949\" data-end=\"1965\">Terri Stark:\u003c/strong> Weekend at Bubby’s. Yeah.\u003c/p>\n\u003cp data-start=\"1995\" data-end=\"2145\">\u003cstrong data-start=\"1995\" data-end=\"2010\">Mark Stark:\u003c/strong> There are some delis that are hundreds of years old. I think we have plenty of time to work things out and just keep getting better.\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2176\">\u003cstrong data-start=\"2147\" data-end=\"2163\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"2178\" data-end=\"2293\">\u003cstrong data-start=\"2178\" data-end=\"2197\">Leslie Sbrocco:\u003c/strong> Now, Monicamary, this place is definitely more than a deli. What makes it so special for you?\u003c/p>\n\u003cp data-start=\"2295\" data-end=\"2597\">\u003cstrong data-start=\"2295\" data-end=\"2317\">Monicamary Falcon:\u003c/strong> First, when you walk in, it’s very warm. The people greet you so nicely and kindly. They just keep it really homey. I just started popping in for lunches and discovered a plethora of beautiful dishes that I would never make at home. So I have to just keep going back for these.\u003c/p>\n\u003cp data-start=\"2599\" data-end=\"2645\">\u003cstrong data-start=\"2599\" data-end=\"2618\">Leslie Sbrocco:\u003c/strong> It is an extensive menu.\u003c/p>\n\u003cp data-start=\"2647\" data-end=\"2682\">\u003cstrong data-start=\"2647\" data-end=\"2669\">Monicamary Falcon:\u003c/strong> Extensive.\u003c/p>\n\u003cp data-start=\"2684\" data-end=\"2766\">\u003cstrong data-start=\"2684\" data-end=\"2703\">Leslie Sbrocco:\u003c/strong> So start off with a dish that you love, that you always get.\u003c/p>\n\u003cp data-start=\"2768\" data-end=\"3267\">\u003cstrong data-start=\"2768\" data-end=\"2790\">Monicamary Falcon:\u003c/strong> I get the smoked & pickled fish. That’s a big, shareable dish, and it comes with pickled herring which is, really, the favorite. It just has a nice pickled but also a little sweetness to it. There’s also some salmon rillettes on there, which I love. They’re creamy. Everything is made in-house. They make their bagels and their challah and their matzoh, and you can spread your cream cheese and get a taste of what they’re making behind the scenes in the bakery in the back.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3480\">\u003cstrong data-start=\"3269\" data-end=\"3285\">Mike Nguyen:\u003c/strong> The fish board was delicious. The smoked salmon, that was great. It was pastrami-brined. And the portions were very generous, so there was no shortage of that. And it was absolutely delicious.\u003c/p>\n\u003cp data-start=\"3482\" data-end=\"3681\">\u003cstrong data-start=\"3482\" data-end=\"3499\">Rob Pattison:\u003c/strong> The lox and the bagel and the sliced red onions, the capers were fantastic. The pickled herring, my Norwegian forebears might have liked it, but I didn’t care for that part of it.\u003c/p>\n\u003cp data-start=\"3683\" data-end=\"3749\">\u003cstrong data-start=\"3683\" data-end=\"3702\">Leslie Sbrocco:\u003c/strong> Just because you don’t like pickled herring.\u003c/p>\n\u003cp data-start=\"3751\" data-end=\"3824\">\u003cstrong data-start=\"3751\" data-end=\"3768\">Rob Pattison:\u003c/strong> Yeah, yeah, but the rest of it was really quite good.\u003c/p>\n\u003cp data-start=\"3826\" data-end=\"3892\">\u003cstrong data-start=\"3826\" data-end=\"3845\">Leslie Sbrocco:\u003c/strong> Okay. What do you get once you’re past that?\u003c/p>\n\u003cp data-start=\"59\" data-end=\"418\">\u003cstrong data-start=\"59\" data-end=\"78\">Monicamary Falcon:\u003c/strong> The Cobb salad is delicious. The turkey is homemade, and it has a nice portion of lettuce with a delicious, light, creamy dressing, but they throw these deli bits on there, and they’re—literally, when you cut meat and there’s crumbles, like, how creative to take that and put it on top of a salad. It really made it nice. So I love that.\u003c/p>\n\u003cp data-start=\"420\" data-end=\"561\">And then the matzoh ball soup with the matzoh ball that was just hearty, the broth was just clear, and it had carrots on top. So flavorful.\u003c/p>\n\u003cp data-start=\"563\" data-end=\"801\">\u003cstrong data-start=\"563\" data-end=\"579\">Mike Nguyen:\u003c/strong> So I actually wanted to second her opinion with the matzoh ball soup. It was absolutely amazing. You can tell they put a lot of attention and time into it. The rosemary and dill within it were really good. I enjoyed it.\u003c/p>\n\u003cp data-start=\"803\" data-end=\"939\">I also had the cucumber mocktail. That had strawberries, ginger, basil. Delicious. You know, it helped to settle the gut afterwards…\u003c/p>\n\u003cp data-start=\"941\" data-end=\"957\">\u003cstrong data-start=\"941\" data-end=\"955\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"959\" data-end=\"981\">…so that was good.\u003c/p>\n\u003cp data-start=\"983\" data-end=\"1155\">\u003cstrong data-start=\"983\" data-end=\"1000\">Rob Pattison:\u003c/strong> The killer mocktail was the Orange is the New Blackberry. Oh, my gosh. Orange syrup and blackberry muddled jam in it and seltzer water—very flavorful.\u003c/p>\n\u003cp data-start=\"1157\" data-end=\"1189\">\u003cstrong data-start=\"1157\" data-end=\"1176\">Leslie Sbrocco:\u003c/strong> Excellent.\u003c/p>\n\u003cp data-start=\"1191\" data-end=\"1495\">\u003cstrong data-start=\"1191\" data-end=\"1208\">Rob Pattison:\u003c/strong> I stole a look at and then I stole a bite of my friend’s patty melt. And it had a nice hamburger, and it had a nice bit of pastrami on top of that. And then it was covered with some Gruyère cheese, and then it had a nice little special saucy thing on there. So I stole a bite of that.\u003c/p>\n\u003cp data-start=\"1497\" data-end=\"1551\">\u003cstrong data-start=\"1497\" data-end=\"1516\">Leslie Sbrocco:\u003c/strong> Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"1553\" data-end=\"1602\">\u003cstrong data-start=\"1553\" data-end=\"1570\">Rob Pattison:\u003c/strong> Okay, I stole a couple, yeah.\u003c/p>\n\u003cp data-start=\"1604\" data-end=\"1620\">\u003cstrong data-start=\"1604\" data-end=\"1618\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1622\" data-end=\"1940\">\u003cstrong data-start=\"1622\" data-end=\"1644\">Monicamary Falcon:\u003c/strong> I got the chicken kebabs last time. There were two of them. They were really thinly pounded, and they came with a yogurt sauce. They had a little spicy flavor to them. And there was a sauce on the side which was the amba sauce. This is a mango sauce, and it just really cooled down that spice.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2058\">And I had that with an egg cream. It was a seltzer water with this milky goodness and it was just very refreshing.\u003c/p>\n\u003cp data-start=\"2060\" data-end=\"2145\">\u003cstrong data-start=\"2060\" data-end=\"2079\">Leslie Sbrocco:\u003c/strong> Well, you got to talk a little bit about dessert, too, because—\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2177\">\u003cstrong data-start=\"2147\" data-end=\"2169\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2179\" data-end=\"2365\">We ordered the babka for the table. It was a nice slice of bread with cinnamon swirl. And then there was the chocolate babka with the chocolate swirl. That chocolate is just delicious.\u003c/p>\n\u003cp data-start=\"2367\" data-end=\"2428\">And then the soft serve, of course. Soft serve is the best.\u003c/p>\n\u003cp data-start=\"2430\" data-end=\"2478\">\u003cstrong data-start=\"2430\" data-end=\"2449\">Leslie Sbrocco:\u003c/strong> Did you have some dessert?\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2536\">\u003cstrong data-start=\"2480\" data-end=\"2497\">Rob Pattison:\u003c/strong> We had some of the soft serve, yeah.\u003c/p>\n\u003cp data-start=\"2538\" data-end=\"2578\">\u003cstrong data-start=\"2538\" data-end=\"2557\">Leslie Sbrocco:\u003c/strong> The Straus Family.\u003c/p>\n\u003cp data-start=\"2580\" data-end=\"2633\">\u003cstrong data-start=\"2580\" data-end=\"2597\">Rob Pattison:\u003c/strong> Yeah, it was really, really nice.\u003c/p>\n\u003cp data-start=\"2635\" data-end=\"2669\">\u003cstrong data-start=\"2635\" data-end=\"2645\">Woman:\u003c/strong> Ooh, that is so good.\u003c/p>\n\u003cp data-start=\"2671\" data-end=\"2824\">\u003cstrong data-start=\"2671\" data-end=\"2688\">Rob Pattison:\u003c/strong> The sauce that was on it—it was a tahini sauce, and it was not familiar to me, so I puzzled over it for a long time, but it was good.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2894\">\u003cstrong data-start=\"2826\" data-end=\"2845\">Leslie Sbrocco:\u003c/strong> Did you feel like you got value when you went?\u003c/p>\n\u003cp data-start=\"2896\" data-end=\"3015\">\u003cstrong data-start=\"2896\" data-end=\"2912\">Mike Nguyen:\u003c/strong> I did, yeah. The portions were great, and the pricing aligned with it, as well. I really enjoyed it.\u003c/p>\n\u003cp data-start=\"3017\" data-end=\"3126\">\u003cstrong data-start=\"3017\" data-end=\"3036\">Leslie Sbrocco:\u003c/strong> And Railroad Square is a great place to discover and explore—a lot of shops and places.\u003c/p>\n\u003cp data-start=\"3128\" data-end=\"3189\">\u003cstrong data-start=\"3128\" data-end=\"3150\">Monicamary Falcon:\u003c/strong> Yes, and other restaurants, as well.\u003c/p>\n\u003cp data-start=\"3191\" data-end=\"3408\">\u003cstrong data-start=\"3191\" data-end=\"3210\">Leslie Sbrocco:\u003c/strong> Mm-hmm. Alright, if you would like to try Grossman’s Noshery & Bar, it’s located on Wilson Street in Santa Rosa’s Railroad Square. The average lunch tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"3410\" data-end=\"3624\">Well, you will want to loosen your belt a notch for Mike’s pick, offering southern specialties, like Texas-style barbecue, smothered oxtails, and sweet potato pie. It’s his favorite spot to kick back and pig out.\u003c/p>\n\u003cp data-start=\"3626\" data-end=\"3671\">Located in San Jose, it’s Jackie’s Place.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"108\">\u003cstrong data-start=\"60\" data-end=\"79\">Jackie Jackson:\u003c/strong> Love you. I love you guys.\u003c/p>\n\u003cp data-start=\"110\" data-end=\"177\">\u003cstrong data-start=\"110\" data-end=\"130\">Hasaahn Jackson:\u003c/strong> Family, we’re doing alright over here still?\u003c/p>\n\u003cp data-start=\"179\" data-end=\"338\">Soul food, to me, is African-American cuisine that originated from the South, where we had to use little resources but make plenty of bountiful meals out of.\u003c/p>\n\u003cp data-start=\"340\" data-end=\"395\">\u003cstrong data-start=\"340\" data-end=\"359\">Jackie Jackson:\u003c/strong> The roux is what makes the gumbo.\u003c/p>\n\u003cp data-start=\"397\" data-end=\"553\">Soul food is something that takes time. You can’t rush it. You season it until the Gods call, and then you slow simmer it until it’s cooked to perfection.\u003c/p>\n\u003cp data-start=\"555\" data-end=\"571\">\u003cstrong data-start=\"555\" data-end=\"569\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"573\" data-end=\"742\">We come from a real small community called Hondo, Texas. Nobody’s ever heard of it. It’s about 3,000 people there. Almost everybody that lived there was related to us.\u003c/p>\n\u003cp data-start=\"744\" data-end=\"776\">\u003cstrong data-start=\"744\" data-end=\"763\">Jackie Jackson:\u003c/strong> Bye, baby.\u003c/p>\n\u003cp data-start=\"778\" data-end=\"915\">My mother was a chef. There was always a bunch of people at our house. The recipes came from my mother, but I had to put my juju on it.\u003c/p>\n\u003cp data-start=\"917\" data-end=\"996\">\u003cstrong data-start=\"917\" data-end=\"937\">Hasaahn Jackson:\u003c/strong> The story of Jackie’s Place is family coming together.\u003c/p>\n\u003cp data-start=\"998\" data-end=\"1034\">Say, “Hey, Ma. How are you doing?”\u003c/p>\n\u003cp data-start=\"1036\" data-end=\"1250\">So working with my mom and my family has been most rewarding. Actually, my mom taught me how to cook along with all my brothers and sisters, and sometimes we even get real competitive to see who the best cook is.\u003c/p>\n\u003cp data-start=\"1252\" data-end=\"1295\">\u003cstrong data-start=\"1252\" data-end=\"1271\">Jackie Jackson:\u003c/strong> I’m still number one.\u003c/p>\n\u003cp data-start=\"1297\" data-end=\"1397\">\u003cstrong data-start=\"1297\" data-end=\"1317\">Hasaahn Jackson:\u003c/strong> Here at Jackie’s Place, when you get ribs, they’re our Uncle Greg’s Ribs.\u003c/p>\n\u003cp data-start=\"1399\" data-end=\"1442\">\u003cstrong data-start=\"1399\" data-end=\"1418\">Jackie Jackson:\u003c/strong> They’re my brother’s.\u003c/p>\n\u003cp data-start=\"1444\" data-end=\"1545\">The nachos are named after my brother, Scoop Nachos. Laverne’s Sweet Potato Pie. JuJu Drinks.\u003c/p>\n\u003cp data-start=\"1547\" data-end=\"1642\">We try to practice passing down the recipes and giving the recognition to where it came from.\u003c/p>\n\u003cp data-start=\"1644\" data-end=\"1803\">\u003cstrong data-start=\"1644\" data-end=\"1663\">Jackie Jackson:\u003c/strong> I wanted to go back to actually what I served my kids when they were growing up in our household. I called my house the Kool-Aid house.\u003c/p>\n\u003cp data-start=\"1805\" data-end=\"1891\">We don’t call it by the flavor. We call it by the color. It’s just a southern thing.\u003c/p>\n\u003cp data-start=\"1893\" data-end=\"1955\">“You got some purple Kool-Aid?”\u003cbr data-start=\"1924\" data-end=\"1927\">“I got some red Kool-Aid.”\u003c/p>\n\u003cp data-start=\"1957\" data-end=\"2055\">\u003cstrong data-start=\"1957\" data-end=\"1977\">Hasaahn Jackson:\u003c/strong> Take your time. Take your time, family. You guys don’t have to go anywhere.\u003c/p>\n\u003cp data-start=\"2057\" data-end=\"2200\">\u003cstrong data-start=\"2057\" data-end=\"2076\">Jackie Jackson:\u003c/strong> What we want people to feel when they walk in our doors is that they’re part of our family. We even greet them as family.\u003c/p>\n\u003cp data-start=\"2202\" data-end=\"2232\">“Hey, Sis.”\u003cbr data-start=\"2213\" data-end=\"2216\">“Hi, Brother.”\u003c/p>\n\u003cp data-start=\"2234\" data-end=\"2252\">I love you, Jay.\u003c/p>\n\u003cp data-start=\"2254\" data-end=\"2319\">We hug on them and love on them. And we want them to come back.\u003c/p>\n\u003cp data-start=\"2321\" data-end=\"2337\">\u003cstrong data-start=\"2321\" data-end=\"2335\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2339\" data-end=\"2548\">And what has made me the most proud is to look out in my dining room and see that our restaurant is not just serving the African-American community, but it’s serving every culture that San Jose has to offer.\u003c/p>\n\u003cp data-start=\"2550\" data-end=\"2580\">\u003cstrong data-start=\"2550\" data-end=\"2560\">Woman:\u003c/strong> Same shirt. Yeah!\u003c/p>\n\u003cp data-start=\"2582\" data-end=\"2684\">\u003cstrong data-start=\"2582\" data-end=\"2602\">Hasaahn Jackson:\u003c/strong> And I think their reaction to our food is the thing that’s the most fulfilling.\u003c/p>\n\u003cp data-start=\"2686\" data-end=\"2790\">\u003cstrong data-start=\"2686\" data-end=\"2705\">Leslie Sbrocco:\u003c/strong> Alright, Mike, do we have to name this Mike’s Place instead of Jackie’s Place?\u003c/p>\n\u003cp data-start=\"2792\" data-end=\"2815\">Do you go that often?\u003c/p>\n\u003cp data-start=\"2817\" data-end=\"2858\">\u003cstrong data-start=\"2817\" data-end=\"2833\">Mike Nguyen:\u003c/strong> I feel like we should.\u003c/p>\n\u003cp data-start=\"2860\" data-end=\"2876\">\u003cstrong data-start=\"2860\" data-end=\"2874\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2878\" data-end=\"2965\">\u003cstrong data-start=\"2878\" data-end=\"2897\">Leslie Sbrocco:\u003c/strong> Have you told Jackie yet? I don’t think she’ll be happy about it.\u003c/p>\n\u003cp data-start=\"2967\" data-end=\"3016\">\u003cstrong data-start=\"2967\" data-end=\"2986\">Leslie Sbrocco:\u003c/strong> What is so unique about it?\u003c/p>\n\u003cp data-start=\"3018\" data-end=\"3209\">\u003cstrong data-start=\"3018\" data-end=\"3034\">Mike Nguyen:\u003c/strong> One, the ambiance and atmosphere. It’s family-owned and operated. I just love the feel each time I’m there. Customer service is wonderful. And the food is just exceptional.\u003c/p>\n\u003cp data-start=\"3211\" data-end=\"3283\">\u003cstrong data-start=\"3211\" data-end=\"3221\">Woman:\u003c/strong> We drove three hours to be here. The best food to be found.\u003c/p>\n\u003cp data-start=\"3285\" data-end=\"3398\">\u003cstrong data-start=\"3285\" data-end=\"3301\">Mike Nguyen:\u003c/strong> I highly recommend the oxtail. Growing up in a Vietnamese household, you know, we love oxtail.\u003c/p>\n\u003cp data-start=\"3400\" data-end=\"3536\">So going to Jackie’s Place for the first time, trying it out, was just mind-blowing to me, and it took me back to my roots as a kid.\u003c/p>\n\u003cp data-start=\"3538\" data-end=\"3713\">It’s slow-cooked and simmered oxtails smothered in gravy in addition to the sweet cornbread muffin and just a nice, generous serving of rice, and it’s absolutely phenomenal.\u003c/p>\n\u003cp data-start=\"3715\" data-end=\"3792\">You mix it all together, and you have yourself a winning plate right there.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3842\">\u003cstrong data-start=\"3794\" data-end=\"3813\">Leslie Sbrocco:\u003c/strong> Winning plate right there.\u003c/p>\n\u003cp data-start=\"3844\" data-end=\"3889\">I heard, “Mm-hmm, mm-hmm,” with the oxtail.\u003c/p>\n\u003cp data-start=\"3891\" data-end=\"3917\">Who else had the oxtail?\u003c/p>\n\u003cp data-start=\"3919\" data-end=\"3971\">\u003cstrong data-start=\"3919\" data-end=\"3936\">Rob Pattison:\u003c/strong> I had never had oxtail before…\u003c/p>\n\u003cp data-start=\"3973\" data-end=\"4008\">\u003cstrong data-start=\"3973\" data-end=\"3992\">Leslie Sbrocco:\u003c/strong> Really? Okay.\u003c/p>\n\u003cp data-start=\"4010\" data-end=\"4096\">\u003cstrong data-start=\"4010\" data-end=\"4027\">Rob Pattison:\u003c/strong> …and Mike is exactly right. It is spectacular. It was delicious.\u003c/p>\n\u003cp data-start=\"4098\" data-end=\"4236\">\u003cstrong data-start=\"4098\" data-end=\"4120\">Monicamary Falcon:\u003c/strong> I wanted to also say when we walked in, like, literally walking from the parking lot, I could smell the barbecue.\u003c/p>\n\u003cp data-start=\"4238\" data-end=\"4327\">I don’t even know where the barbecue was coming from, but I was like, “What?” And then—\u003c/p>\n\u003cp data-start=\"4329\" data-end=\"4385\">\u003cstrong data-start=\"4329\" data-end=\"4348\">Leslie Sbrocco:\u003c/strong> Follow your nose, it always knows.\u003c/p>\n\u003cp data-start=\"4387\" data-end=\"4429\">\u003cstrong data-start=\"4387\" data-end=\"4409\">Monicamary Falcon:\u003c/strong> Follow your nose.\u003c/p>\n\u003cp data-start=\"4431\" data-end=\"4591\">And so the meat plate was really delicious. You had your choice of chicken, fish, there was brisket, and there was even a vegan option, which was really cool.\u003c/p>\n\u003cp data-start=\"4593\" data-end=\"4688\">The fish was delicious. It was thin. It was just perfectly coated in, like, a cornmeal crust.\u003c/p>\n\u003cp data-start=\"4690\" data-end=\"4897\">And then the brisket, the person that had that said it was a little bit dry to start, but there’s this beautiful barbecue homemade sauce that you can just put on anything, and, boy, I put it on everything.\u003c/p>\n\u003cp data-start=\"4899\" data-end=\"4934\">I’m a side girl. I love my sides.\u003c/p>\n\u003cp data-start=\"4936\" data-end=\"5107\">And it had the beans, which were just flavorful, and they had that little barbecue sauce and a little spiciness to them, and the mac and cheese, like perfectly textured.\u003c/p>\n\u003cp data-start=\"5109\" data-end=\"5141\">And it was huge. So delicious.\u003c/p>\n\u003cp data-start=\"5143\" data-end=\"5239\">And he mentioned the corn muffins because you didn’t need to put any butter or anything on it.\u003c/p>\n\u003cp data-start=\"5241\" data-end=\"5321\">They had that perfect crispness on the outside, and they came with everything.\u003c/p>\n\u003cp data-start=\"5323\" data-end=\"5537\">\u003cstrong data-start=\"5323\" data-end=\"5339\">Mike Nguyen:\u003c/strong> So the fried fish that you mentioned earlier, if you do a trick where you get the chicken gravy on the side and splash a little Louisiana Hot Sauce in it, you dip your fish in there—mind-blowing.\u003c/p>\n\u003cp data-start=\"5539\" data-end=\"5565\">Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"5567\" data-end=\"5596\">\u003cstrong data-start=\"5567\" data-end=\"5589\">Monicamary Falcon:\u003c/strong> Ooh.\u003c/p>\n\u003cp data-start=\"5598\" data-end=\"5653\">\u003cstrong data-start=\"5598\" data-end=\"5617\">Leslie Sbrocco:\u003c/strong> Alright, an insider tip. Love it.\u003c/p>\n\u003cp data-start=\"5655\" data-end=\"5698\">\u003cstrong data-start=\"5655\" data-end=\"5671\">Mike Nguyen:\u003c/strong> You got to give it a go.\u003c/p>\n\u003cp data-start=\"5700\" data-end=\"5806\">So we had the pulled pork. That was about the most delicious pulled pork I think I’d had about anywhere.\u003c/p>\n\u003cp data-start=\"5808\" data-end=\"5848\">\u003cstrong data-start=\"5808\" data-end=\"5827\">Leslie Sbrocco:\u003c/strong> Wow. Look at that.\u003c/p>\n\u003cp data-start=\"5850\" data-end=\"5907\">\u003cstrong data-start=\"5850\" data-end=\"5867\">Rob Pattison:\u003c/strong> It was fantastic. Perfectly prepared.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5970\">\u003cstrong data-start=\"5909\" data-end=\"5928\">Leslie Sbrocco:\u003c/strong> I think Rob’s going to give you a kiss.\u003c/p>\n\u003cp data-start=\"5972\" data-end=\"6026\">\u003cstrong data-start=\"5972\" data-end=\"5989\">Rob Pattison:\u003c/strong> Yeah, uh, you’re close to it, man.\u003c/p>\n\u003cp data-start=\"6028\" data-end=\"6094\">\u003cstrong data-start=\"6028\" data-end=\"6044\">Mike Nguyen:\u003c/strong> Don’t think my girlfriend’s going to like that.\u003c/p>\n\u003cp data-start=\"6096\" data-end=\"6130\">\u003cstrong data-start=\"6096\" data-end=\"6115\">Leslie Sbrocco:\u003c/strong> \u003cstrong data-start=\"6116\" data-end=\"6128\">[Laughs]\u003c/strong>\u003c/p>\n\u003cp data-start=\"6132\" data-end=\"6262\">\u003cstrong data-start=\"6132\" data-end=\"6149\">Rob Pattison:\u003c/strong> In addition to that, it came with Uncle Greg’s Pork Ribs. Oh, my gosh. They were great. They were wonderful.\u003c/p>\n\u003cp data-start=\"6264\" data-end=\"6422\">Oh, I found that I was eating away, and my three tablemates, you know, they were done, they couldn’t eat anymore, and I was, “What’s wrong with you people?”\u003c/p>\n\u003cp data-start=\"6424\" data-end=\"6440\">I wanted more.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"255\">\u003cstrong data-start=\"60\" data-end=\"82\">Monicamary Falcon:\u003c/strong> I had the seafood gumbo with chicken, shrimp, and there was a dollop of white rice that was perfectly cooked. It just melded together, and it was such a generous portion.\u003c/p>\n\u003cp data-start=\"257\" data-end=\"480\">\u003cstrong data-start=\"257\" data-end=\"273\">Mike Nguyen:\u003c/strong> Another thing I’d recommend, as well, would be the Hennessy Sideshow. Obviously, an ode to the Bay Area. It has Hennessy, Grand Marnier, and lemonade in it—so drink at your own risk, but it’s delicious.\u003c/p>\n\u003cp data-start=\"482\" data-end=\"642\">\u003cstrong data-start=\"482\" data-end=\"504\">Monicamary Falcon:\u003c/strong> They really do have some really nice signature cocktails there. The Gin & JuJu—it had Kool-Aid in it, and I could taste my childhood.\u003c/p>\n\u003cp data-start=\"644\" data-end=\"822\">You know, when you were young and you would put the Kool-Aid, and you could smell the powder of the Kool-Aid. It just felt like my childhood, but it had a little alcohol in it.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"859\">\u003cstrong data-start=\"824\" data-end=\"843\">Leslie Sbrocco:\u003c/strong> But with gin.\u003c/p>\n\u003cp data-start=\"861\" data-end=\"913\">\u003cstrong data-start=\"861\" data-end=\"883\">Monicamary Falcon:\u003c/strong> With gin. It was delicious.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"959\">\u003cstrong data-start=\"915\" data-end=\"934\">Leslie Sbrocco:\u003c/strong> Was there any dessert?\u003c/p>\n\u003cp data-start=\"961\" data-end=\"989\">\u003cstrong data-start=\"961\" data-end=\"983\">Monicamary Falcon:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"991\" data-end=\"1094\">\u003cstrong data-start=\"991\" data-end=\"1007\">Mike Nguyen:\u003c/strong> I got something for you. The Banana Pudding is phenomenal. Very soft and decadent.\u003c/p>\n\u003cp data-start=\"1096\" data-end=\"1233\">\u003cstrong data-start=\"1096\" data-end=\"1118\">Monicamary Falcon:\u003c/strong> So we did take home the Peach Cobbler, and we took home the Key Lime Pie. And my mom just loved the cobbler.\u003c/p>\n\u003cp data-start=\"1235\" data-end=\"1433\">It’s beautiful. Like, they cut a square of crust on top perfectly, and then the peaches are oozing out, and the peaches are just full of cinnamon and baking spices. It was so creamy and delicious.\u003c/p>\n\u003cp data-start=\"1435\" data-end=\"1470\">So don’t skip the desserts there.\u003c/p>\n\u003cp data-start=\"1472\" data-end=\"1556\">\u003cstrong data-start=\"1472\" data-end=\"1489\">Rob Pattison:\u003c/strong> I’m going to register a little bit of a dissent on the desserts.\u003c/p>\n\u003cp data-start=\"1558\" data-end=\"1585\">\u003cstrong data-start=\"1558\" data-end=\"1577\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1587\" data-end=\"1640\">\u003cstrong data-start=\"1587\" data-end=\"1604\">Rob Pattison:\u003c/strong> The Sweet Potato Pie was great.\u003c/p>\n\u003cp data-start=\"1642\" data-end=\"1697\">\u003cstrong data-start=\"1642\" data-end=\"1664\">Monicamary Falcon:\u003c/strong> [Gasps] We didn’t have that.\u003c/p>\n\u003cp data-start=\"1699\" data-end=\"1751\">\u003cstrong data-start=\"1699\" data-end=\"1716\">Rob Pattison:\u003c/strong> The Peach Cobbler—not so much.\u003c/p>\n\u003cp data-start=\"1753\" data-end=\"1784\">\u003cstrong data-start=\"1753\" data-end=\"1772\">Leslie Sbrocco:\u003c/strong> Ah, okay.\u003c/p>\n\u003cp data-start=\"1786\" data-end=\"1816\">\u003cstrong data-start=\"1786\" data-end=\"1808\">Monicamary Falcon:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1818\" data-end=\"1978\">\u003cstrong data-start=\"1818\" data-end=\"1835\">Rob Pattison:\u003c/strong> Yeah, the crust that you describe is accurate, but they seemed like they were just canned peaches in the liquid, and I didn’t care for that.\u003c/p>\n\u003cp data-start=\"1980\" data-end=\"2056\">\u003cstrong data-start=\"1980\" data-end=\"1999\">Leslie Sbrocco:\u003c/strong> So you got the pork up here and the peaches down here.\u003c/p>\n\u003cp data-start=\"2058\" data-end=\"2089\">\u003cstrong data-start=\"2058\" data-end=\"2075\">Rob Pattison:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp data-start=\"2091\" data-end=\"2118\">\u003cstrong data-start=\"2091\" data-end=\"2110\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"2120\" data-end=\"2174\">\u003cstrong data-start=\"2120\" data-end=\"2137\">Rob Pattison:\u003c/strong> But I had enough pork for dessert.\u003c/p>\n\u003cp data-start=\"2176\" data-end=\"2208\">\u003cstrong data-start=\"2176\" data-end=\"2195\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"2210\" data-end=\"2241\">\u003cstrong data-start=\"2210\" data-end=\"2227\">Rob Pattison:\u003c/strong> I did fine.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2347\">\u003cstrong data-start=\"2243\" data-end=\"2265\">Monicamary Falcon:\u003c/strong> We sat at the bar, which was really fun. The bartender was so helpful, so nice.\u003c/p>\n\u003cp data-start=\"2349\" data-end=\"2400\">\u003cstrong data-start=\"2349\" data-end=\"2368\">Leslie Sbrocco:\u003c/strong> So you felt service was good.\u003c/p>\n\u003cp data-start=\"2402\" data-end=\"2437\">\u003cstrong data-start=\"2402\" data-end=\"2424\">Monicamary Falcon:\u003c/strong> Very good.\u003c/p>\n\u003cp data-start=\"2439\" data-end=\"2507\">\u003cstrong data-start=\"2439\" data-end=\"2456\">Rob Pattison:\u003c/strong> Service was great. It’s fast and it’s efficient.\u003c/p>\n\u003cp data-start=\"2509\" data-end=\"2562\">\u003cstrong data-start=\"2509\" data-end=\"2528\">Leslie Sbrocco:\u003c/strong> Yeah, you’d definitely go back.\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2604\">\u003cstrong data-start=\"2564\" data-end=\"2581\">Rob Pattison:\u003c/strong> I would. Absolutely.\u003c/p>\n\u003cp data-start=\"2606\" data-end=\"2771\">\u003cstrong data-start=\"2606\" data-end=\"2625\">Leslie Sbrocco:\u003c/strong> If you would like to try Jackie’s Place, it’s located on 1st Street in San Jose, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"2773\" data-end=\"2935\">Rob is a serious home winemaker. When it comes to dining out, he’s always on the hunt for hard-to-find wines by the glass that pair perfectly with every course.\u003c/p>\n\u003cp data-start=\"2937\" data-end=\"3059\">Add in seasonal California cuisine and a relaxed, unpretentious vibe, and you’ve got the recipe for Rob’s favorite café.\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3121\">Located in downtown Pleasant Hill, it’s Crescent Bistro.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"162\">\u003cstrong data-start=\"60\" data-end=\"79\">Bradley Zeller:\u003c/strong> Crescent Bistro is a local restaurant where we try and serve the neighborhood.\u003c/p>\n\u003cp data-start=\"164\" data-end=\"207\">Yeah, always got to get the deviled eggs.\u003c/p>\n\u003cp data-start=\"209\" data-end=\"279\">Just trying to do upscale, delicious food with a relaxed atmosphere.\u003c/p>\n\u003cp data-start=\"281\" data-end=\"301\">\u003cstrong data-start=\"281\" data-end=\"291\">Woman:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"303\" data-end=\"326\">\u003cstrong data-start=\"303\" data-end=\"316\">Woman #2:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"328\" data-end=\"417\">\u003cstrong data-start=\"328\" data-end=\"347\">Bradley Zeller:\u003c/strong> We’re California cuisine but with a little bit of global influence.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"445\">Two tempura green beans.\u003c/p>\n\u003cp data-start=\"447\" data-end=\"521\">At Crescent Bistro, we really focus on making everything from scratch.\u003c/p>\n\u003cp data-start=\"523\" data-end=\"558\">Fried chicken’s always a classic.\u003c/p>\n\u003cp data-start=\"560\" data-end=\"585\">Two short ribs all day.\u003c/p>\n\u003cp data-start=\"587\" data-end=\"695\">The short rib is something that’s been around for a long time. We think we just do it really, really well.\u003c/p>\n\u003cp data-start=\"697\" data-end=\"876\">Try and change up the risotto, the gnocchi, the steak dish, just so we keep using seasonal local ingredients and just highlighting the really good produce we have in California.\u003c/p>\n\u003cp data-start=\"878\" data-end=\"1132\">My favorite item on the menu is the Pork Buns. Some of the fun part of being in California is just having some other influences, bringing in some Asian influence with the gochujang sauce, some pickled cucumbers, and just some really good ingredients.\u003c/p>\n\u003cp data-start=\"1134\" data-end=\"1177\">We’ve got a really good cocktail program.\u003c/p>\n\u003cp data-start=\"1179\" data-end=\"1204\">We make our own syrups.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1244\">We juice everything fresh every day.\u003c/p>\n\u003cp data-start=\"1246\" data-end=\"1418\">We have some great wines by the glass, some really good variety in there, and then just enough craft beer to keep the beer people happy, and I’m one of them. I love beer.\u003c/p>\n\u003cp data-start=\"1420\" data-end=\"1449\">Good. Good to see you, too.\u003c/p>\n\u003cp data-start=\"1451\" data-end=\"1501\">It’s great to have a restaurant where I grew up.\u003c/p>\n\u003cp data-start=\"1503\" data-end=\"1561\">I’m super familiar with the neighborhood, the clientele.\u003c/p>\n\u003cp data-start=\"1563\" data-end=\"1661\">I get to do what I love and with people I care about and with people that care about this place.\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1797\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> Alright, as a home winemaker—I’m a home winemaker, too—so what is special about their wine-by-the-glass program?\u003c/p>\n\u003cp data-start=\"1799\" data-end=\"1940\">\u003cstrong data-start=\"1799\" data-end=\"1816\">Rob Pattison:\u003c/strong> He has things that are easily paired with what he has on his menu, but they’re not so readily found at other restaurants.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2052\">And he has them all by the glass, but he also has them by the bottle, along with some other things, as well.\u003c/p>\n\u003cp data-start=\"2054\" data-end=\"2121\">\u003cstrong data-start=\"2054\" data-end=\"2073\">Leslie Sbrocco:\u003c/strong> What about some of the dishes that you order?\u003c/p>\n\u003cp data-start=\"2123\" data-end=\"2169\">\u003cstrong data-start=\"2123\" data-end=\"2142\">Bradley Zeller:\u003c/strong> Mixed green with shrimp.\u003c/p>\n\u003cp data-start=\"2171\" data-end=\"2249\">\u003cstrong data-start=\"2171\" data-end=\"2188\">Rob Pattison:\u003c/strong> He changes the menu fairly often, according to the season.\u003c/p>\n\u003cp data-start=\"2251\" data-end=\"2310\">The favorite of ours is a Red Wine Marinated Short Rib.\u003c/p>\n\u003cp data-start=\"2312\" data-end=\"2358\">It’s very tender. Falls apart with the fork.\u003c/p>\n\u003cp data-start=\"2360\" data-end=\"2402\">It’s served on a cloud of mashed potato.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2511\">It’s got carrots, cipollini onion that’s in there, also very nice, mushrooms, and it is really something.\u003c/p>\n\u003cp data-start=\"2513\" data-end=\"2589\">\u003cstrong data-start=\"2513\" data-end=\"2532\">Leslie Sbrocco:\u003c/strong> What did you pair with it? That’s what I want to know.\u003c/p>\n\u003cp data-start=\"2591\" data-end=\"2655\">\u003cstrong data-start=\"2591\" data-end=\"2608\">Rob Pattison:\u003c/strong> A Lindquist Syrah, which was just perfect.\u003c/p>\n\u003cp data-start=\"2657\" data-end=\"2727\">\u003cstrong data-start=\"2657\" data-end=\"2673\">Mike Nguyen:\u003c/strong> You know, I tried the Red Wine Braised Short Rib.\u003c/p>\n\u003cp data-start=\"2729\" data-end=\"2794\">The short rib itself was just tender and delicate to the touch.\u003c/p>\n\u003cp data-start=\"2796\" data-end=\"2824\">It blew my mind, honestly.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2881\">I love the sautéed onions and the mushrooms in there.\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3013\">The only thing I would say would be to dial back on the salt on the mushrooms, ’cause that kind of overpowered the dish overall.\u003c/p>\n\u003cp data-start=\"3015\" data-end=\"3057\">But, in general, though, fantastic dish.\u003c/p>\n\u003cp data-start=\"3059\" data-end=\"3089\">\u003cstrong data-start=\"3059\" data-end=\"3078\">Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp data-start=\"3091\" data-end=\"3161\">\u003cstrong data-start=\"3091\" data-end=\"3107\">Mike Nguyen:\u003c/strong> And the Blue Crab Cakes. You had it as well, too?\u003c/p>\n\u003cp data-start=\"3163\" data-end=\"3192\">\u003cstrong data-start=\"3163\" data-end=\"3185\">Monicamary Falcon:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3194\" data-end=\"3218\">\u003cstrong data-start=\"3194\" data-end=\"3210\">Mike Nguyen:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3220\" data-end=\"3282\">Crispy on the outside, generously packed inside like an egg.\u003c/p>\n\u003cp data-start=\"3284\" data-end=\"3391\">[Chuckles] I cracked it open, and, you know, the inside’s tender and just full of just sweet blue crab.\u003c/p>\n\u003cp data-start=\"3393\" data-end=\"3475\">\u003cstrong data-start=\"3393\" data-end=\"3415\">Monicamary Falcon:\u003c/strong> The other thing we had was the Jalapeño Cheddar Donuts.\u003c/p>\n\u003cp data-start=\"3477\" data-end=\"3535\">I mean, I would never have ordered that before, but wow.\u003c/p>\n\u003cp data-start=\"3537\" data-end=\"3615\">Like, they had this bacon dipping sauce, and nothing was overpowering to me.\u003c/p>\n\u003cp data-start=\"3617\" data-end=\"3676\">And we also had the Burrata with the Jelly on the side.\u003c/p>\n\u003cp data-start=\"3678\" data-end=\"3706\">So that’s what we enjoyed.\u003c/p>\n\u003cp data-start=\"3708\" data-end=\"3781\">\u003cstrong data-start=\"3708\" data-end=\"3727\">Leslie Sbrocco:\u003c/strong> Okay, being in the wine business, what did you get?\u003c/p>\n\u003cp data-start=\"3783\" data-end=\"3843\">\u003cstrong data-start=\"3783\" data-end=\"3805\">Monicamary Falcon:\u003c/strong> Funnily enough, I did not get wine.\u003c/p>\n\u003cp data-start=\"3845\" data-end=\"3877\">\u003cstrong data-start=\"3845\" data-end=\"3864\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"3879\" data-end=\"3904\">\u003cstrong data-start=\"3879\" data-end=\"3896\">Rob Pattison:\u003c/strong> What?\u003c/p>\n\u003cp data-start=\"3906\" data-end=\"4105\">\u003cstrong data-start=\"3906\" data-end=\"3928\">Monicamary Falcon:\u003c/strong> So we sat at the bar, and the bartender was just making this Bloody Mary—and I’m a sucker for a Bloody Mary—with these pickled vegetables that they make there—bean, celery.\u003c/p>\n\u003cp data-start=\"4107\" data-end=\"4130\">Beautifully prepared.\u003c/p>\n\u003cp data-start=\"4132\" data-end=\"4169\">I said, “I just want one of those.”\u003c/p>\n\u003cp data-start=\"4171\" data-end=\"4213\">So I had the Bloody Mary. I tasted it.\u003c/p>\n\u003cp data-start=\"4215\" data-end=\"4275\">I said, “There’s something different in this Bloody Mary.”\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4314\">And she goes, “We add honey to it.”\u003c/p>\n\u003cp data-start=\"4316\" data-end=\"4355\">And it was so delicious and balanced.\u003c/p>\n\u003cp data-start=\"4357\" data-end=\"4393\">Just went well with all the foods.\u003c/p>\n\u003cp data-start=\"4395\" data-end=\"4474\">\u003cstrong data-start=\"4395\" data-end=\"4412\">Rob Pattison:\u003c/strong> Yeah, ’cause he has some really interesting cocktails also.\u003c/p>\n\u003cp data-start=\"4476\" data-end=\"4611\">And he made something called a Pineapple Upside-Down Cake that is a rum drink, and according to my friend who had it, fit the bill.\u003c/p>\n\u003cp data-start=\"4613\" data-end=\"4665\">Tasted—Tasted like a Pineapple Upside-Down Cake.\u003c/p>\n\u003cp data-start=\"4667\" data-end=\"4694\">\u003cstrong data-start=\"4667\" data-end=\"4686\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"127\">\u003cstrong data-start=\"60\" data-end=\"77\">Rob Pattison:\u003c/strong> Two other appetizers I think I have to mention.\u003c/p>\n\u003cp data-start=\"129\" data-end=\"161\">\u003cstrong data-start=\"129\" data-end=\"139\">Woman:\u003c/strong> Okay, I’m going in.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"189\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"191\" data-end=\"239\">\u003cstrong data-start=\"191\" data-end=\"208\">Rob Pattison:\u003c/strong> They’re really, really good.\u003c/p>\n\u003cp data-start=\"241\" data-end=\"355\">One of them were Deviled Eggs—cured salmon with crème fraîche and fresh dill, and a little salmon roe in them.\u003c/p>\n\u003cp data-start=\"357\" data-end=\"409\">So light and so airy, and they’re quite delicious.\u003c/p>\n\u003cp data-start=\"411\" data-end=\"456\">Another appetizer is the Pork Belly Buns.\u003c/p>\n\u003cp data-start=\"458\" data-end=\"578\">They’re made in the traditional street-food style, so you have the white bao, then the pork filling comes inside that.\u003c/p>\n\u003cp data-start=\"580\" data-end=\"609\">Very flavorful, very tasty.\u003c/p>\n\u003cp data-start=\"611\" data-end=\"768\">My friend’s wife had the Red Wine Marinated Flat Iron Steak—there’s a theme here—perfectly cooked with a garlic-marinated spinach and a potato croquette.\u003c/p>\n\u003cp data-start=\"770\" data-end=\"840\">Crispy on the outside but also very tender and creamy on the inside.\u003c/p>\n\u003cp data-start=\"842\" data-end=\"858\">Just fabulous.\u003c/p>\n\u003cp data-start=\"860\" data-end=\"904\">\u003cstrong data-start=\"860\" data-end=\"879\">Leslie Sbrocco:\u003c/strong> You just stole a bite.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"955\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"957\" data-end=\"979\">I have a nice reach.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1012\">It’s the long arm of the law.\u003c/p>\n\u003cp data-start=\"1014\" data-end=\"1049\">\u003cstrong data-start=\"1014\" data-end=\"1033\">Leslie Sbrocco:\u003c/strong> That’s right.\u003c/p>\n\u003cp data-start=\"1051\" data-end=\"1076\">\u003cstrong data-start=\"1051\" data-end=\"1068\">Rob Pattison:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1078\" data-end=\"1160\">\u003cstrong data-start=\"1078\" data-end=\"1097\">Leslie Sbrocco:\u003c/strong> And did you get any dessert, or do you usually get desserts?\u003c/p>\n\u003cp data-start=\"1162\" data-end=\"1191\">\u003cstrong data-start=\"1162\" data-end=\"1179\">Rob Pattison:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"1193\" data-end=\"1220\">\u003cstrong data-start=\"1193\" data-end=\"1212\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1222\" data-end=\"1275\">\u003cstrong data-start=\"1222\" data-end=\"1239\">Rob Pattison:\u003c/strong> I can’t go there without dessert.\u003c/p>\n\u003cp data-start=\"1277\" data-end=\"1306\">Blackberry Bread Pudding.\u003c/p>\n\u003cp data-start=\"1308\" data-end=\"1334\">\u003cstrong data-start=\"1308\" data-end=\"1327\">Leslie Sbrocco:\u003c/strong> Yep.\u003c/p>\n\u003cp data-start=\"1336\" data-end=\"1381\">\u003cstrong data-start=\"1336\" data-end=\"1353\">Rob Pattison:\u003c/strong> Loaded with blackberries.\u003c/p>\n\u003cp data-start=\"1383\" data-end=\"1437\">You know, bread pudding can be very dense and heavy.\u003c/p>\n\u003cp data-start=\"1439\" data-end=\"1453\">This is not.\u003c/p>\n\u003cp data-start=\"1455\" data-end=\"1559\">\u003cstrong data-start=\"1455\" data-end=\"1477\">Monicamary Falcon:\u003c/strong> Yes, but I will say, the Blackberry Bread Pudding—it was a beautiful portion.\u003c/p>\n\u003cp data-start=\"1561\" data-end=\"1593\">It had crème anglaise with it.\u003c/p>\n\u003cp data-start=\"1595\" data-end=\"1629\">It was creamy. It was delicious.\u003c/p>\n\u003cp data-start=\"1631\" data-end=\"1690\">And the crème anglaise just really added an extra little—\u003c/p>\n\u003cp data-start=\"1692\" data-end=\"1766\">\u003cstrong data-start=\"1692\" data-end=\"1711\">Leslie Sbrocco:\u003c/strong> So I can see Bloody Mary and then Bread Pudding.\u003c/p>\n\u003cp data-start=\"1768\" data-end=\"1788\">That’s your order.\u003c/p>\n\u003cp data-start=\"1790\" data-end=\"1806\">\u003cstrong data-start=\"1790\" data-end=\"1804\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1808\" data-end=\"1846\">And what did you think of the price?\u003c/p>\n\u003cp data-start=\"1848\" data-end=\"2027\">\u003cstrong data-start=\"1848\" data-end=\"1864\">Mike Nguyen:\u003c/strong> I thought the pricing was fair, and I think they were understaffed at the time, but, in general, when they were able to attend to us, they were sweet and great.\u003c/p>\n\u003cp data-start=\"2029\" data-end=\"2193\">\u003cstrong data-start=\"2029\" data-end=\"2046\">Rob Pattison:\u003c/strong> I like it because it’s not a white-tablecloth place, but the quality of the food that you receive is like going into a very high-end restaurant.\u003c/p>\n\u003cp data-start=\"2195\" data-end=\"2262\">Anybody’s going to feel comfortable there, and I like that a lot.\u003c/p>\n\u003cp data-start=\"2264\" data-end=\"2452\">\u003cstrong data-start=\"2264\" data-end=\"2283\">Leslie Sbrocco:\u003c/strong> Well, if you would like to try Crescent Bistro, it’s located on Crescent Drive in Pleasant Hill, and the average dinner tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"2454\" data-end=\"2497\">And now, reporter \u003cstrong data-start=\"2472\" data-end=\"2492\">Cecilia Phillips\u003c/strong>…\u003c/p>\n\u003cp data-start=\"2499\" data-end=\"2520\">\u003cstrong data-start=\"2499\" data-end=\"2509\">Woman:\u003c/strong> Too hot?\u003c/p>\n\u003cp data-start=\"2522\" data-end=\"2563\">\u003cstrong data-start=\"2522\" data-end=\"2543\">Cecilia Phillips:\u003c/strong> No, it’s alright.\u003c/p>\n\u003cp data-start=\"2565\" data-end=\"2676\">\u003cstrong data-start=\"2565\" data-end=\"2584\">Leslie Sbrocco:\u003c/strong> …pops up in San Francisco’s Ferry Plaza for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"2678\" data-end=\"2699\">\u003cstrong data-start=\"2678\" data-end=\"2697\">[Music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"60\" data-end=\"84\">\u003cstrong data-start=\"60\" data-end=\"70\">Woman:\u003c/strong> So crunchy.\u003c/p>\n\u003cp data-start=\"86\" data-end=\"118\">\u003cstrong data-start=\"86\" data-end=\"107\">Cecilia Phillips:\u003c/strong> Waiting.\u003c/p>\n\u003cp data-start=\"120\" data-end=\"169\">We’re here at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cp data-start=\"171\" data-end=\"223\">Now, the Ferry Building is such an iconic place.\u003c/p>\n\u003cp data-start=\"225\" data-end=\"329\">You can get so many amazing things inside the building, but actually, the party happens outside of it.\u003c/p>\n\u003cp data-start=\"331\" data-end=\"346\">It’s amazing.\u003c/p>\n\u003cp data-start=\"348\" data-end=\"434\">\u003cstrong data-start=\"348\" data-end=\"369\">Christine Farren:\u003c/strong> The Ferry Plaza Farmers Market has been around for 31 years.\u003c/p>\n\u003cp data-start=\"436\" data-end=\"556\">There are over 130 small businesses that sell in our farmers market, and those farmers come from all across the state.\u003c/p>\n\u003cp data-start=\"558\" data-end=\"614\">Every week that you come, there’s something different.\u003c/p>\n\u003cp data-start=\"616\" data-end=\"736\">You can come here because you want to buy fresh produce, but you can also come if you just want a fantastic breakfast.\u003c/p>\n\u003cp data-start=\"738\" data-end=\"782\">I mean, there’s a lot of prepared foods…\u003c/p>\n\u003cp data-start=\"784\" data-end=\"822\">\u003cstrong data-start=\"784\" data-end=\"793\">Girl:\u003c/strong> Yeah, this is really good.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"877\">\u003cstrong data-start=\"824\" data-end=\"845\">Christine Farren:\u003c/strong> …as well as packaged goods.\u003c/p>\n\u003cp data-start=\"879\" data-end=\"919\">There’s really something for everyone.\u003c/p>\n\u003cp data-start=\"921\" data-end=\"973\">\u003cstrong data-start=\"921\" data-end=\"931\">Woman:\u003c/strong> And I want to get my pine nuts toasted.\u003c/p>\n\u003cp data-start=\"975\" data-end=\"1106\">\u003cstrong data-start=\"975\" data-end=\"996\">Cecilia Phillips:\u003c/strong> Eatwell Farm, you actually supply some of the produce for some of the vendors here at the farmers market.\u003c/p>\n\u003cp data-start=\"1108\" data-end=\"1147\">\u003cstrong data-start=\"1108\" data-end=\"1128\">Lorraine Walker:\u003c/strong> So, yeah, we do.\u003c/p>\n\u003cp data-start=\"1149\" data-end=\"1176\">We’re growing year-round.\u003c/p>\n\u003cp data-start=\"1178\" data-end=\"1248\">We have actually never missed a market ever since the market opened.\u003c/p>\n\u003cp data-start=\"1250\" data-end=\"1285\">\u003cstrong data-start=\"1250\" data-end=\"1271\">Cecilia Phillips:\u003c/strong> Since 1993?\u003c/p>\n\u003cp data-start=\"1287\" data-end=\"1314\">\u003cstrong data-start=\"1287\" data-end=\"1307\">Lorraine Walker:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"1316\" data-end=\"1372\">Aedan Fermented Foods is one of my favorite vendors.\u003c/p>\n\u003cp data-start=\"1374\" data-end=\"1414\">Right now, they’re getting our daikon.\u003c/p>\n\u003cp data-start=\"1416\" data-end=\"1505\">This is a traditional Korean daikon called Alpine, and it has kind of a sweet flavor.\u003c/p>\n\u003cp data-start=\"1507\" data-end=\"1573\">\u003cstrong data-start=\"1507\" data-end=\"1528\">Cecilia Phillips:\u003c/strong> Which must make for a really great pickle.\u003c/p>\n\u003cp data-start=\"1575\" data-end=\"1606\">\u003cstrong data-start=\"1575\" data-end=\"1592\">Mariko Grady:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1608\" data-end=\"1753\">Fermentation is kind of Japanese wisdom, so I want to spread this Bay Area, this knowledge, and then I want to have community to more health.\u003c/p>\n\u003cp data-start=\"1755\" data-end=\"1815\">This one—pickles cup—and the four kinds of pickles inside.\u003c/p>\n\u003cp data-start=\"1817\" data-end=\"1882\">\u003cstrong data-start=\"1817\" data-end=\"1838\">Cecilia Phillips:\u003c/strong> So you have daikon, cucumber, and celery.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"1917\">\u003cstrong data-start=\"1884\" data-end=\"1901\">Mariko Grady:\u003c/strong> And my lemon.\u003c/p>\n\u003cp data-start=\"1919\" data-end=\"1986\">\u003cstrong data-start=\"1919\" data-end=\"1940\">Cecilia Phillips:\u003c/strong> I can feel the healing happening right now.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2004\">I can feel it.\u003c/p>\n\u003cp data-start=\"2006\" data-end=\"2044\">\u003cstrong data-start=\"2006\" data-end=\"2023\">Mariko Grady:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2068\">\u003cstrong data-start=\"2046\" data-end=\"2054\">All:\u003c/strong> Mangosay!\u003c/p>\n\u003cp data-start=\"2070\" data-end=\"2179\">\u003cstrong data-start=\"2070\" data-end=\"2087\">Sierra Young:\u003c/strong> Here at Mangosay, we specialize in everything mango and in everything being dairy-free.\u003c/p>\n\u003cp data-start=\"2181\" data-end=\"2219\">\u003cstrong data-start=\"2181\" data-end=\"2191\">Woman:\u003c/strong> Get your guys some mango.\u003c/p>\n\u003cp data-start=\"2221\" data-end=\"2387\">\u003cstrong data-start=\"2221\" data-end=\"2238\">Sierra Young:\u003c/strong> Besides being fun, we also want to be healthy and be able to attract people who are looking for something that’s just light but still really good.\u003c/p>\n\u003cp data-start=\"2389\" data-end=\"2473\">So the Mango Noodles is basically just raw mango that we shred into noodle form.\u003c/p>\n\u003cp data-start=\"2475\" data-end=\"2675\">We add fresh lime juice, hot sauce, coconut milk, chili pepper, black pepper, Tajín, and we mix it all together, and it just comes out to a really savory South American dish that many people love.\u003c/p>\n\u003cp data-start=\"2677\" data-end=\"2713\">\u003cstrong data-start=\"2677\" data-end=\"2698\">Cecilia Phillips:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp data-start=\"2715\" data-end=\"2759\">\u003cstrong data-start=\"2715\" data-end=\"2732\">Sierra Young:\u003c/strong> Yeah, you’re doing good.\u003c/p>\n\u003cp data-start=\"2761\" data-end=\"2809\">\u003cstrong data-start=\"2761\" data-end=\"2782\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"2811\" data-end=\"2826\">It’s so good.\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"2856\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Sierra Young:\u003c/strong> Awesome.\u003c/p>\n\u003cp data-start=\"2858\" data-end=\"2898\">\u003cstrong data-start=\"2858\" data-end=\"2879\">Cecilia Phillips:\u003c/strong> The spice. Whew!\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2942\">I’m going to need to try this, actually.\u003c/p>\n\u003cp data-start=\"2944\" data-end=\"3014\">\u003cstrong data-start=\"2944\" data-end=\"2961\">Sierra Young:\u003c/strong> Yep. That’s right. Kind of wash it down with that.\u003c/p>\n\u003cp data-start=\"3016\" data-end=\"3165\">\u003cstrong data-start=\"3016\" data-end=\"3035\">Jennifer Huang:\u003c/strong> The name of the business is Nusa, and Nusa in Javanese means island, because Indonesia is made up of over 17,000 islands.\u003c/p>\n\u003cp data-start=\"3167\" data-end=\"3241\">\u003cstrong data-start=\"3167\" data-end=\"3188\">Cecilia Phillips:\u003c/strong> So with 17,000 islands, you like to do things big.\u003c/p>\n\u003cp data-start=\"3243\" data-end=\"3278\">So you have a 1,000-layer cake?\u003c/p>\n\u003cp data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3299\">Jennifer Huang:\u003c/strong> Exactly.\u003c/p>\n\u003cp data-start=\"3312\" data-end=\"3330\">\u003cstrong data-start=\"3312\" data-end=\"3328\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3332\" data-end=\"3379\">\u003cstrong data-start=\"3332\" data-end=\"3353\">Cecilia Phillips:\u003c/strong> Do people just bite it?\u003c/p>\n\u003cp data-start=\"3381\" data-end=\"3418\">\u003cstrong data-start=\"3381\" data-end=\"3400\">Jennifer Huang:\u003c/strong> Most people do.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3464\">\u003cstrong data-start=\"3420\" data-end=\"3441\">Cecilia Phillips:\u003c/strong> Alright, here we go.\u003c/p>\n\u003cp data-start=\"3466\" data-end=\"3481\">1,000 layers.\u003c/p>\n\u003cp data-start=\"3483\" data-end=\"3567\">\u003cstrong data-start=\"3483\" data-end=\"3502\">Jennifer Huang:\u003c/strong> And then you can feel the buttery, and the egg—it’s very eggy.\u003c/p>\n\u003cp data-start=\"3569\" data-end=\"3631\">\u003cstrong data-start=\"3569\" data-end=\"3590\">Cecilia Phillips:\u003c/strong> There’s definitely 1,000 eggs in here.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3655\">It’s not very sweet.\u003c/p>\n\u003cp data-start=\"3657\" data-end=\"3682\">\u003cstrong data-start=\"3657\" data-end=\"3676\">Jennifer Huang:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"3684\" data-end=\"3724\">\u003cstrong data-start=\"3684\" data-end=\"3705\">Cecilia Phillips:\u003c/strong> It’s the spices.\u003c/p>\n\u003cp data-start=\"3726\" data-end=\"3753\">\u003cstrong data-start=\"3726\" data-end=\"3745\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3755\" data-end=\"3792\">\u003cstrong data-start=\"3755\" data-end=\"3776\">Cecilia Phillips:\u003c/strong> It’s so good.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3831\">\u003cstrong data-start=\"3794\" data-end=\"3804\">Woman:\u003c/strong> Ooh, I really like that.\u003c/p>\n\u003cp data-start=\"3833\" data-end=\"3956\">\u003cstrong data-start=\"3833\" data-end=\"3854\">Cecilia Phillips:\u003c/strong> Chef Sarah Germany, I heard that you have some of the best hot sauces here at the farmers market.\u003c/p>\n\u003cp data-start=\"3958\" data-end=\"4068\">\u003cstrong data-start=\"3958\" data-end=\"3976\">Sarah Germany:\u003c/strong> Our goal is not only to make delicious flavors but to do what we can for the environment.\u003c/p>\n\u003cp data-start=\"4070\" data-end=\"4151\">This is our first no-added-sugar barbecue sauce with a matching beet kraut.\u003c/p>\n\u003cp data-start=\"4153\" data-end=\"4243\">\u003cstrong data-start=\"4153\" data-end=\"4174\">Cecilia Phillips:\u003c/strong> So you’ve taken every part of the beet here to make both of these.\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4284\">\u003cstrong data-start=\"4245\" data-end=\"4263\">Sarah Germany:\u003c/strong> Every single part.\u003c/p>\n\u003cp data-start=\"4286\" data-end=\"4323\">There’s zero waste on this sauce.\u003c/p>\n\u003cp data-start=\"4325\" data-end=\"4359\">\u003cstrong data-start=\"4325\" data-end=\"4346\">Cecilia Phillips:\u003c/strong> Mmm. Okay.\u003c/p>\n\u003cp data-start=\"4361\" data-end=\"4388\">That sauce is phenomenal.\u003c/p>\n\u003cp data-start=\"4390\" data-end=\"4412\">Let’s try the kraut.\u003c/p>\n\u003cp data-start=\"4414\" data-end=\"4457\">\u003cstrong data-start=\"4414\" data-end=\"4432\">Sarah Germany:\u003c/strong> Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4459\" data-end=\"4483\">Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4485\" data-end=\"4508\">We can feel the beet.\u003c/p>\n\u003cp data-start=\"4510\" data-end=\"4534\">You can feel the beat.\u003c/p>\n\u003cp data-start=\"4536\" data-end=\"4546\">Come on.\u003c/p>\n\u003cp data-start=\"4548\" data-end=\"4564\">Feel the beet.\u003c/p>\n\u003cp data-start=\"4566\" data-end=\"4620\">\u003cstrong data-start=\"4566\" data-end=\"4587\">Cecilia Phillips:\u003c/strong> ♪ Can you feel the beet… ♪\u003c/p>\n\u003cp data-start=\"4654\" data-end=\"4732\">\u003cstrong data-start=\"4654\" data-end=\"4673\">Leslie Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show:\u003c/p>\n\u003cp data-start=\"4734\" data-end=\"4857\">\u003cstrong data-start=\"4734\" data-end=\"4755\">Monicamary Falcon\u003c/strong>, who has a hard time sharing the Smoked Fish Board at Grossman’s Noshery & Bar in Santa Rosa.\u003c/p>\n\u003cp data-start=\"4859\" data-end=\"4947\">\u003cstrong data-start=\"4859\" data-end=\"4875\">Rob Pattison\u003c/strong>, who savors the Short Ribs at Crescent Bistro in Pleasant Hill.\u003c/p>\n\u003cp data-start=\"4949\" data-end=\"5040\">And \u003cstrong data-start=\"4953\" data-end=\"4968\">Mike Nguyen\u003c/strong>, who’s obsessed with the Oxtails at Jackie’s Place in San Jose.\u003c/p>\n\u003cp data-start=\"5042\" data-end=\"5161\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area\u003c/em>.\u003c/p>\n\u003cp data-start=\"5163\" data-end=\"5211\">I’m \u003cstrong data-start=\"5167\" data-end=\"5185\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"5213\" data-end=\"5241\">Alright, cheers, everyone.\u003c/p>\n\u003cp data-start=\"5243\" data-end=\"5275\">\u003cstrong data-start=\"5243\" data-end=\"5265\">Monicamary Falcon:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5277\" data-end=\"5304\">\u003cstrong data-start=\"5277\" data-end=\"5294\">Rob Pattison:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5306\" data-end=\"5343\">\u003cstrong data-start=\"5306\" data-end=\"5325\">Leslie Sbrocco:\u003c/strong> Cheers. Cheers.\u003c/p>\n\u003cp data-start=\"5345\" data-end=\"5399\">\u003cstrong data-start=\"5345\" data-end=\"5397\">[Indistinct conversation, Rob Pattison chuckles]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5436\" data-end=\"5484\">\u003cstrong data-start=\"5436\" data-end=\"5457\">Cecilia Phillips:\u003c/strong> So is it 1,000 layers?\u003c/p>\n\u003cp data-start=\"5486\" data-end=\"5526\">\u003cstrong data-start=\"5486\" data-end=\"5505\">Jennifer Huang:\u003c/strong> It’s figuratively.\u003c/p>\n\u003cp data-start=\"5528\" data-end=\"5546\">\u003cstrong data-start=\"5528\" data-end=\"5544\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5548\" data-end=\"5664\">Yeah. Yeah, like, the amount of work that, you know, you stand in front of the—it felt like it was 1,000 layers.\u003c/p>\n\u003cp data-start=\"5666\" data-end=\"5684\">\u003cstrong data-start=\"5666\" data-end=\"5682\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5686\" data-end=\"5743\">\u003cstrong data-start=\"5686\" data-end=\"5707\">Cecilia Phillips:\u003c/strong> That’s where the name comes from.\u003c/p>\n\u003cp data-start=\"5745\" data-end=\"5772\">\u003cstrong data-start=\"5745\" data-end=\"5764\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"5774\" data-end=\"5815\">\u003cstrong data-start=\"5774\" data-end=\"5795\">Cecilia Phillips:\u003c/strong> Yeah, okay, okay.\u003c/p>\n\u003cp data-start=\"5817\" data-end=\"5924\">\u003cstrong data-start=\"5817\" data-end=\"5835\">Sarah Germany:\u003c/strong> We took onions and tomatoes and apples and beets and slow-roasted them for 60 hours.\u003c/p>\n\u003cp data-start=\"5926\" data-end=\"5967\">\u003cstrong data-start=\"5926\" data-end=\"5947\">Cecilia Phillips:\u003c/strong> Did you say 60?\u003c/p>\n\u003cp data-start=\"5969\" data-end=\"6007\">\u003cstrong data-start=\"5969\" data-end=\"5987\">Sarah Germany:\u003c/strong> 60. 60 hours.\u003c/p>\n\u003cp data-start=\"6009\" data-end=\"6018\">I know.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 13, airs Thursday, February 6, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>On a new \u003cem>Check, Please! Bay Area\u003c/em>: This week’s episode begins in Alameda, where \u003cstrong>Fikscue\u003c/strong> blends traditional Indonesian flavors with Texas barbecue. From the smoky richness of brisket and dino ribs to vibrant dishes like their rendang and nasi goreng, this East Bay spot takes the soulful art of barbecue to a new level. Next, at \u003cstrong>The Pawnshop\u003c/strong> in San Francisco, a true hidden gem delights with its unique and eclectic dining experience. True to its name, guests must provide a trinket as an entry fee before enjoying tapas including jamón serrano, tortilla española, and gambas al ajillo, followed by sweet and crispy churros. Finally, \u003cstrong>Apple Fritter\u003c/strong> in San Mateo is a haven for breakfast lovers, featuring playful takes on morning classics, including donut burgers, Nutella-stuffed French toast, and ube cake donuts.\u003c/p>\n\u003cfigure id=\"attachment_23355\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23355 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Adam Risman, Noelani Meteyry and Amaal Greenwood-Goodwin from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.fikscue.com/\">\u003cstrong>Fikscue\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://thepawnshopsf.com/\">\u003cstrong>The Pawnshop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.applefrittereatery.com/\">\u003cstrong>Apple Fritter\u003c/strong> (San Mateo)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Indonesian barbecue heaven in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> The dino ribs are insane.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Come on in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A one-of-a-kind tapas bar in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Salt pops—boom, boom, boom—from the salmon roe.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And decadent brunch delights in San Mateo.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I gotta come back next time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think.\u003c/p>\n\u003cp>Joining me at the \u003cem>Check, Please!\u003c/em> table today are Marketing Director \u003cstrong>Adam Risman\u003c/strong>, Mental-Health Wellness Director \u003cstrong>Amaal Greenwood-Goodwin\u003c/strong>, and Analyst \u003cstrong>Noelani Meteyry\u003c/strong>.\u003c/p>\n\u003cp>Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Adam grew up in Texas, so when it comes to barbecue, he’s got some pretty strong opinions. Lately, he’s been raving about an Indonesian barbecue spot he claims has the best smoked meats west of the Panhandle. Located in Alameda, it’s \u003cstrong>Fikscue Craft BBQ\u003c/strong>.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Fikscue Craft BBQ is an amazing experience of Texas craft barbecue along with Indonesian dishes. So our smoked brisket right here, your Nasi Goreng, your Rendang Plate. And it’s halal.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Reka’s always been cooking at home. And then one day we had an argument—she didn’t want to cook. So I figured, let me learn how to cook myself in the backyard.\u003c/p>\n\u003cp>Just one more of the beef back.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> I was actually really shocked because he’s never in the kitchen with me, and all of a sudden he started doing gyros, rotisserie chicken, you name it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Yeah, I was on a mission to prove her wrong. I would practice on cooking brisket and there were a lot of leftovers.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> That’s when she comes in and says, “Let me redo this into an Indonesian dish.” That’s how it all started, basically.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> With Texas barbecue, time and patience, I would say, is the key. Brisket is kind of delicate. If it’s a little under, it’s going to be a little tough. If it’s a little over, it could be a little mushy. That balance in between is what we’re looking for.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> We call it the jiggle.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> [Laughs] Yeah.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It looks amazing. I need two people to carry it.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> My recipes came from my mom, but of course I made it my own. [Laughs] One of our most popular dishes is the Rendang plate. It has over 20 different spices. It takes three days to cook it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> There’s going to be a line just like a traditional Texas barbecue spot.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Welcome, welcome. Normally, people start coming, like, before we open at 12:00—11:30 or whatnot, then became 11:00, became 10:30, became 10:00. I think the record holder now is 9:00.\u003c/p>\n\u003cp>Welcome, this is our smoked brisket.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> When you’re in line, you’re waiting for that door to open. I see people mingle, make new friends, and that’s what we love to see.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> I see you got a little bit of everything. I want them to be satisfied that the line is worth waiting. That’s our goal.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Awesome.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> No, thank you. Enjoy.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Adam, from Texas, you’ve got some pretty high standards, I think, for barbecue, huh?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> There’s a lot of good barbecue out here in the Bay. And there’s a gap from really good to really, really great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You found the really, really great.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Found the really, really great with something that also sets it apart with the Indonesian side of the house as well.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What do you order when you go get your barbecue?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Too much food. [Laughter] Brisket is always the standard at a barbecue place, and part of the reason why the line exists is everything is sliced by hand by Fik when you get to the counter.\u003c/p>\n\u003cp>And when you are ordering your brisket, you get a chance to sort of say like, “Hey, I really like the lean slices of meat. I like the fattier cuts. I’d like some burnt ends if you have them,” at the right time when they pull out that fresh slab.\u003c/p>\n\u003cp>I always go with the fatty cut myself. It cuts with the fork, gets nice and moist, and that’s just all that rendered fat where all the flavor comes from. So do they have great barbecue sauce? Yes. Do you need it? I don’t think so.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Hang on. I’m going to see if we have some dissension or agreement over here. What about you, Noelani?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I totally agree about the brisket, but I did have to go with the sauce. I really love the orange sauce that they gave, but I also was a big fan of the jalapeño-cheddar sausage. There was like real cheese that oozed out of it. And again, with the orange sauce is the way to go.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is the way to go. Amaal, what do you think?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. No, I was really impressed with the service—they got it down to a tee. When you get your order, they prepare it perfectly. They know what to do. The dino ribs are insane.\u003c/p>\n\u003cp>I got, like, a smaller dino rib. It was still over a pound on the scale.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It’s per pound, and you have to get minimum one. So, like, that might be the maximum you need because they are huge, but that meat just falls off the bones, super tender.\u003c/p>\n\u003cp>I agree with Adam that you don’t need sauce, but the sauce is super delicious. It’s got the nice Indonesian spices in the barbecue sauce. If they bottled that barbecue sauce, I would get it for sure.\u003c/p>\n\u003cp>So it just all goes super well together.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I missed out on the dino rib. I guess they sold out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But I did want to try it because it really looked like a dinosaur’s ribs. They were huge. I saw a whole family just sharing one. I’m like, “Okay, I gotta come back next time.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib! [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So the brisket I got, I did get on the Rendang plate, which comes with some crispy rice crackers and other sides and a fried egg, like a combination of textures and flavors that all goes super well together.\u003c/p>\n\u003cp>And so that one came with a little green sambal sauce. That’s what I dipped my brisket in. I thought that combination of the brisket with the sambal was really good, so smart.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I love that Rendang plate. To me, that’s kind of where the Indonesian and barbecue sides really come together, because Rendang is typically like maybe a chuck roast, right? Something that cooks very slowly, shreds apart, and it takes days to make this curry that this meat is cooked in.\u003c/p>\n\u003cp>But it’s the chopped, smoked brisket that’s in there instead. So it adds that extra level of smokiness into the earthy Rendang curry.\u003c/p>\n\u003cp>And then what did you think of that curried kale that comes on the side? Because I love that.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. That was super good. Lots of flavor. It’s such a good texture for kale because kale can be kind of tough. But the kale curry was super tender, easy to chew, and enjoy all the flavors.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I also had the chicken, which was the thigh and the leg, which of course is the best part.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> It was really good with a crispy skin with pepper, and I’m a huge pepper fan.\u003c/p>\n\u003cp>And the coleslaw, I’m not usually a fan of coleslaw or peanut sauce, which is in it, but this worked. The peanut flavor was not overpowering. It was really subtle, and they had these little crunchy things in it. So the texture paired really well with the chicken.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A good counterpoint.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So on the Indonesian side, the Batagor is a favorite for my family when we go. That’s these fried vegetarian dumplings that are tossed in this rich, spicy peanut sauce, the same sauce they use on the slaw.\u003c/p>\n\u003cp>The dumplings are delicious themselves, but that sauce—like whatever we can find that we still have on our plate, we’re using to get the rest of that peanut sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What else should they get?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did anyone have the Nasi Goreng, the fried rice?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So that is my favorite go-to side. It’s got these little bits of corned beef in there that give it a little like fermented funkiness. There’s egg in there, fresh vegetables. I have to get that every single time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, did you have anything to drink alongside that to wash that down?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> When I went, it happened to be Indonesian Independence Day. And so they had a Rose soda, which was really interesting. I liked it because it was pink. And I happened to be wearing pink, so it matched my outfit.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Of course.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But it was a really unique flavor, and it was refreshing.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So it is right next door to a brewery. Convenient, you can bring the food inside, and then a nice IPA pairs really well with barbecue.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right, so you can take it over there and go sit down.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Exactly, yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Any dessert or dessert drinks?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did I have room for dessert? Absolutely not. Did I still order banana pudding? Yes, it was worth it. [Laughter]\u003c/p>\n\u003cp>That sort of smooth texture from the banana pudding was a really nice kind of change of pace from the meatiness of barbecue. There were fresh slices of banana in it and that one sort of classic vanilla wafer on top, a little bit of crumbled wafer as well.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I did have a kind of dessert-like drink called a Cendol, which had pandan flavors and coconut milk and tapioca things you could chew on that had good texture and were also sweet. And so I think it was a great dessert, and I really enjoyed it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home and my mom could try it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home, and my mom could try it.\u003c/p>\n\u003cp>And similarly, she lived in Texas, too, and she thought it was as good as brisket in Texas that she’s had. So it definitely reaches the bar.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you definitely have to be there early, though. Like, I was there on a Saturday at 1:30, and things were selling out.\u003c/p>\n\u003cp>So it’s no joke that they say line up early if you want all your pickings because they sell out fast.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, if you would like to try Fikscue Craft BBQ, it’s located on Park Street in Alameda, and the average tab per person without drinks is around $55.\u003c/p>\n\u003cp>Step inside the pawnshop facade of Noelani’s restaurant, and you’d think you’re in the wrong place.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, gorgeouses.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Once you’re through the hidden door, though, you’ll find the speakeasy vibe, art deco bar, and the creative Spanish-inspired bites all set the stage for a memorable night out.\u003c/p>\n\u003cp>Located in San Francisco’s SoMa neighborhood, it’s The Pawnshop.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The Pawnshop is an experiential speakeasy. Once you walk through these doors, it’s like you’re on a different planet.\u003c/p>\n\u003cp>[applause]\u003c/p>\n\u003cp>We are located on the corner of Sixth and Mission. It was a pawnshop for 40 years. It was called Money Loaned.\u003c/p>\n\u003cp>We still have the sign up above.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hello, gorgeous. Welcome. Let’s see what you got.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So when you come to The Pawnshop, you have to bring either a tchotchke or a family heirloom if you want to.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> A rubber chicken?! How did you know I needed a new one in my life? I love it.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> A joke, a dance—bring something to the Pawnmaster. Because if you don’t do that, you’re going to be in a lot of trouble.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Used chapstick? [Laughter]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The craziest thing we’ve ever been given was when somebody brought in a kitchen sink.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>We were like, “Really? Everything and the kitchen sink?”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> If I push a few buttons, do a little this, a little of that, it should be ready to go.\u003c/p>\n\u003cp>Come on in.\u003c/p>\n\u003cp>[door clicks]\u003c/p>\n\u003cp>Welcome to The Pawnshop.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> I come from a French background. And us from the south of France, we used to go to Barcelona for the night just to go party and have a good time.\u003c/p>\n\u003cp>And when we built this space, the way we wanted to do it is the communal eating.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It’s really good.\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> And how we do that back in Spain, it’s loud. There’s joy.\u003c/p>\n\u003cp>[cheering]\u003c/p>\n\u003cp>The food that we have here, we chose to have tapas, the small plates meant to be shared.\u003c/p>\n\u003cp>We took all the stars from the Catalan and the Spanish culture.\u003c/p>\n\u003cp>Tomato, olive oil, just a little garlic. Whoa!\u003c/p>\n\u003cp>So the classic Pan con Tomate.\u003c/p>\n\u003cp>[griddle sizzling]\u003c/p>\n\u003cp>The octopus, Pulpo a la Plancha.\u003c/p>\n\u003cp>The Gambas al Ajillo, which is also exceptionally classic.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One thing that’s great about Pawnshop is that we’re open until 11:00 p.m. on Fridays and Saturdays, and there’s not a lot of restaurants in San Francisco that are staying open that late.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>In The Pawnshop, too, there’s a lot of little Easter eggs and things that are super fun.\u003c/p>\n\u003cp>So there’s a mirror over there where you can watch your friends come in.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> There’s a karaoke room. There are secret passageways. It’ll take you to a different spot.\u003c/p>\n\u003cp>And away they go.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>There are performances that will happen when you’re least expecting it.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> We put sun in their life. We put a smile on their face.\u003c/p>\n\u003cp>We’re on stage when we’re here.\u003c/p>\n\u003cp>And I see the light on their face. I’m like, I get the shiver right now.\u003c/p>\n\u003cp>I’m like, “Yes, we did it.”\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>[glass clinking]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Noelani, how did you find the secret door?\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I found it by accident, to be honest.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you walk up to the door.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Take us through it.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So you walk up through the door, you’re first confused because you’re like, “Wait, this is a pawnshop.”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, everybody.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> You’re not thinking that it’s a restaurant.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I got there early. So I was there before the restaurant was open.\u003c/p>\n\u003cp>I’m just, like, hanging out on Mission in front of this store. I’m like, “Am I in the right place? Am I even going to have dinner tonight?” [Laughs]\u003c/p>\n\u003cp>But that’s kind of the fun of it. Is not even telling someone the name of the restaurant. It’s just giving them an address, and then they’re kind of confused.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I found the Pawnmaster to basically be a method actor. You don’t know what questions you’re going to be asked. Is this a 10-second exchange, or am I going to have to navigate 5 minutes of conversation? It’s a little tricky to get in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What do you go for?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay, so it’s tapas style. I really like the Gambas al Ajillo, garlic shrimp. The shrimp is in garlic and butter. You can’t go wrong with that. And on top of it, they give you bread.\u003c/p>\n\u003cp>So the minute the shrimp are gone, everyone’s fighting for the bread to dip it in the sauce.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I’m glad you mentioned that shrimp. That was, to me, the most standout dish. It’s these delicately poached shrimp in this sherry vinegar broth. And then they have these thinly mandoline-sliced garlic chips floating around in the broth. And I didn’t discover those right away. And then as soon as I did, I was just spooning that over the top of the shrimp.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Also, another favorite is the Patatas Bravas. Can’t go wrong with crispy potatoes and sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What about you, Amaal?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I was really excited for the Pulpo a la Plancha because I love octopus. That was grilled to perfection and had a nice pickled veg and a squid ink aioli. That all went really well together.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And it’s fun doing tapas style in an atmosphere like this certainly.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, it’s fun to have so much on your table. Gets to be a little bit overwhelming if you overdo it like we maybe did. But I really loved the Tortilla Española. It was the classic egg omelet, although it was really elevated from there.\u003c/p>\n\u003cp>It had this spoon of crème fraîche on top, and then a really generous portion of salmon roe sprinkled on top, as well as these crunchy potato chips.\u003c/p>\n\u003cp>So texturally, you had this soft egg, the sourness of the crème fraîche, and then these salt pops—boom, boom, boom—from the salmon roe. It was really nice.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what did you drink with it?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had some very good wine. I was impressed by the amount of options they had by the glass. Some more choices than you typically have. And I wanted to go with the Tempranillo because we’re in a tapas restaurant.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in Spain.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did have the Seasonal Sangria, which had little apple cubes and sliced-up citrus in it and had a hint of clove.\u003c/p>\n\u003cp>So it’s really nice—seasonal, fruity, slightly spicy with the clove.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And sangria goes with every dish on the table.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I also wanted to mention the Vegan Chicharrón. They’re huge, but they’re like wafer-thin, and they’re salty and crispy and sweet and almost better than regular chicharrones.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> And I also had the duck pâté, and that comes with some cherries and some herbs. Also, the little toasts—you can make a little bite with the pâté and the cherries and herbs. That’s just a perfectly composed little bite that you make yourself.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So a must-get dish is the hanger steak. It comes with potatoes and mushrooms. First of all, the steak is cooked to perfection. Seasoned well, it’s juicy, tender. The mushrooms are a beautiful accompaniment. And then the potatoes—the skin is crispy but still juicy on the inside. You just can’t go wrong with steak and potatoes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about dessert?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I have to get the churros every time. So I went there for a birthday. And it’s fun because when they brought out the churros, they sang Happy Birthday and had a little candle. But what I really like about the churros is that they’re super light.\u003c/p>\n\u003cp>So even if you’re full, you’re like, “Well, I’ll have one just to, you know, have in my dessert stomach,” and then you can dip it in the chocolate sauce and it’s just really good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did also have the churros, but I had the cheese dessert, which is a triple cream—kind of like a Brie, but it’s got a bloomy rind. And then it’s also served with these fancy cherries and a honeycomb. I was surprised how much I loved this cheese because it was a little funky.\u003c/p>\n\u003cp>And I don’t always like funky cheeses, but it’s also with a little toast with cheese, the cherries, and the honeycomb. And it was just so good. Like, cheese for dessert is just fantastic. I had—I had dreams about that cheese that night.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll have to try that next time. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So do you think this is a good bang for the buck?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Totally. You leave there happy. And you leave there wanting to talk about it with your friends.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, I’d say the same. Just remember, you can always order more. So maybe don’t do what we did and order everything at once. And from there, you’ll leave in a good spot.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you get your pawn item back on the way out?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I didn’t get my pawn item back, but when I pawned my item, he gave me a different item back. I got this little robot with little guns.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah! There you go!\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Where’s my robot?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughing] I love it.\u003c/p>\n\u003cp>Well, if you would like to try The Pawnshop, it’s located on Mission Street in San Francisco, and the average tab per person without drinks is around $40.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Amaal rounds out our show with yet another hidden gem.\u003c/p>\n\u003cp>It’s a quirky little café housed in a former Taco Bell where decadent doughnuts, killer breakfast sandos, and creamy milkshakes are the stuff of Amaal’s comfort food dreams.\u003c/p>\n\u003cp>Located in San Mateo, it’s Apple Fritter.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Apple Fritter is a homey place where you can bring your family, your friends, your kids.\u003c/p>\n\u003cp>It’s a great place for everybody.\u003c/p>\n\u003cp>Hi. How are you guys?\u003c/p>\n\u003cp>I grew up doing doughnuts my whole life. My parents fled a war in Cambodia. They came to this country to start a new life. They had friends that had sponsored them and helped them create a doughnut business.\u003c/p>\n\u003cp>A lot of times my parents would bring me to the shop.\u003c/p>\n\u003cp>I’d sneak myself into the doughnut counter, steal an apple fritter, [laughs] and then take a huge bite before they found out.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The restaurant used to be an old Taco Bell, and growing up, I used to come here all the time, and I actually thought, “Oh, maybe I’ll open up this place and eventually convert it into maybe a breakfast place.”\u003c/p>\n\u003cp>The inspiration for the decorations really came from who I am. I like strange, unique kind of things. I like having fun.\u003c/p>\n\u003cp>We actually make all of our doughnuts in-house. People don’t realize a lot of the times we have more than just an apple fritter. So we have like chocolate doughnuts, ube, red velvet, almond pistachio—\u003c/p>\n\u003cp>Even plain old-fashioned is really, surprisingly, good. [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The Breakfast Luther—it came from this cartoon. I thought it was the funniest thing ever, and they incorporated a doughnut burger.\u003c/p>\n\u003cp>\u003cstrong>Robert:\u003c/strong> The Luther!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I decided to actually create it, and eventually it became a hit.\u003c/p>\n\u003cp>Fruity Pebbles!\u003c/p>\n\u003cp>As a child, I loved Fruity Pebbles, and one of my favorite creations was probably adding it to the milkshakes because, uh, why not? [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Patron:\u003c/strong> This is really good.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I really love what I do.\u003c/p>\n\u003cp>I come to work, and it doesn’t feel like work.\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> It’s one of the greatest feelings when people come to your restaurant, bring their friends in, and just have a good time.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Amaal, do you like breakfast?\u003c/p>\n\u003cp>Are you a breakfast-every-day kind of person?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I love getting a really full, big breakfast—it’s always the best.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And this place has it all, doesn’t it?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It does. My favorite dish is the Luther Breakfast Burger. It’s a burger on a doughnut with a fried egg—fried perfectly. When you bite into it, the yolk oozes out of the top of the doughnut onto the plate.\u003c/p>\n\u003cp>You can dip your hash browns in the egg—it’s so good.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I was scared to order that.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>Just because I’m like, “Doughnut, burger—heart attack?”\u003c/p>\n\u003cp>Um, no, but I’m so glad that I did because it ended up being my favorite dish that I ordered, and I ended up sharing it. So it wasn’t too much, but it was really good. I never would have thought to do that, but the salty and sweet combination—\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Does the doughnut get soggy?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> They grill the doughnuts.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> No, they grill them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah, okay. There you go.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> They grill it, so it held together really well.\u003c/p>\n\u003cp>And just the flavors were really, really good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What did you have, Adam?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So I got cold feet on the doughnut sandwich.\u003c/p>\n\u003cp>But the reason for that, which I think is very valid, is right before you get to the register where you order, there is essentially a wall of doughnuts.\u003c/p>\n\u003cp>And there are just so many amazing doughnut options.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Did you get the apple fritter?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the blueberry fritter.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was large enough for four of us to share. Everyone can kind of pull apart their individual piece. And it had that thick glaze that kind of cracks just the way you want it, but then the inside of the fritter was super cakey and soft.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you can’t leave there without getting an apple fritter. They do sell out. So hopefully you can get one while you’re there. But if you’re there, definitely get an apple fritter.\u003c/p>\n\u003cp>I’m also—I’m a scramble girly. So I had to get the chicken apple sausage scramble. And usually when you go to places, it’s like maybe a couple of pieces.\u003c/p>\n\u003cp>But this was overwhelming with how much sausage they put in, as well as spinach and everything. So the portions are really nice.\u003c/p>\n\u003cp>And we also had sandwiches. The bread that they put with the sandwich is really spectacular.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you get any sandwiches?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Well, yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Or you stuck—okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the Pigs Gone Wild Sandwich.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>And it was really good.\u003c/p>\n\u003cp>It had that toast that you mentioned, and then three pieces of flat-top griddled bacon. There were grilled mushrooms on there, fresh eggs, cheese. And to me, what can make or break a breakfast sandwich is really how hot it is when it gets to the plate.\u003c/p>\n\u003cp>And this came straight off that grill onto our table. And when you bit into it, the crunch from the bacon, the soft eggs, the gooey cheese—\u003c/p>\n\u003cp>Just kind of everything all at once, it was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is that a sandwich you get?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I have not had that sandwich, but I also do get lunch there sometimes. Like, I really like their Rachel. It’s like a Reuben, but with turkey instead of pastrami, and it’s really good. And I get that with their homemade potato chips. I don’t know if you guys got a chance to try the homemade potato chips, but—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman & Noelani Meteyry:\u003c/strong> No.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So yeah, they are really good for lunch, too.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And I hear the milkshakes are something.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> They are. I had the pineapple milkshake. It was tart and sweet and creamy—super delicious. They make all their milkshakes with frozen custard, so they’re super good.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the espresso milkshake, which was really great because I can’t have breakfast without coffee. Good flavor. And I got to split—between a number of people, wasn’t just me—the banana one. Really great fresh banana, nothing artificial tasting in it.\u003c/p>\n\u003cp>It would definitely have passed the old Dairy Queen test where if you flipped it upside down, nothing was coming out, right? But it wasn’t so thick that it was a lot of work to actually enjoy the milkshake.\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Okay, maybe it’s a little too thick.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I’m really dreaming about that pineapple milkshake now, I gotta be honest with you. [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> But they do have a good espresso coffee bar, and I usually get the Vanilla Lavender Latte. It’s not too vanilla-y or too lavender-y, and they’re all made super hot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll say that the Nutella French Toast—that is dessert on a plate because it’s so decadent. And I really liked that they even took the time to cook the bananas, which most places don’t do. But here, it really brought out the flavors. Everyone loves Nutella, so putting that, bananas, powdered sugar on French toast—if you have a sweet tooth, that’s the way to go.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Even if you don’t have a sweet tooth when you walk into this place, you will have one when you walk out.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, for sure.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right?\u003c/p>\n\u003cp>If you lived nearby, you’d be there a lot more, right?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Even if you don’t live nearby.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>It’s a good place, especially after a night of drinking, and you want a good meal to get you up and ready for the weekend—it’s a good place.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s your splurge spot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> You might take the long way to the airport just to circle through there and grab a shake before a flight.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>If you would like to try Apple Fritter, it’s located on Norfolk Street in San Mateo, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp>Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Check out \u003cem>Cecilia Tries It\u003c/em> online at \u003ca href=\"http://kqed.org/checkplease\" target=\"_new\" rel=\"noopener\">kqed.org/checkplease\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs] Mmm!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman,\u003c/strong> who devours the dino beef ribs at Fikscue Craft BBQ in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin,\u003c/strong> lover of the Breakfast Luther Doughnut Sandwich at Apple Fritter in San Mateo.\u003c/p>\n\u003cp>And \u003cstrong>Noelani Meteyry,\u003c/strong> who gave us the inside scoop on The Pawnshop in San Francisco.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>I’m \u003cstrong>Leslie Sbrocco,\u003c/strong> and I’ll see you then.\u003c/p>\n\u003cp>Cheers!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yay!\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And cheers to you!\u003c/p>\n\u003cp>Did you have fun?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Cheers! Cheers!\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Alright, now let’s see. What did you bring me?\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> You would not believe how much stuff we get.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One time, somebody tried to pawn their child off, but that was just for jokes.\u003c/p>\n\u003cp>One time, somebody tried to pawn their fiancée off. That was for real.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I have a 3-D printed genie bottle.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> I’m going to trade you for—you’re going to get some love in your life.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh, you can never have enough love.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> That’s going to go a long way.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So we’re always getting crazy stuff.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> How’s everyone doing?\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Gorgeous!\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Welcome, welcome, welcome.\u003c/p>\n\u003cp>[Cheers and applause]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Man #3:\u003c/strong> Put it there! We’ll wait for you!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 13, airs Thursday, February 6, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>On a new \u003cem>Check, Please! Bay Area\u003c/em>: This week’s episode begins in Alameda, where \u003cstrong>Fikscue\u003c/strong> blends traditional Indonesian flavors with Texas barbecue. From the smoky richness of brisket and dino ribs to vibrant dishes like their rendang and nasi goreng, this East Bay spot takes the soulful art of barbecue to a new level. Next, at \u003cstrong>The Pawnshop\u003c/strong> in San Francisco, a true hidden gem delights with its unique and eclectic dining experience. True to its name, guests must provide a trinket as an entry fee before enjoying tapas including jamón serrano, tortilla española, and gambas al ajillo, followed by sweet and crispy churros. Finally, \u003cstrong>Apple Fritter\u003c/strong> in San Mateo is a haven for breakfast lovers, featuring playful takes on morning classics, including donut burgers, Nutella-stuffed French toast, and ube cake donuts.\u003c/p>\n\u003cfigure id=\"attachment_23355\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23355 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Adam Risman, Noelani Meteyry and Amaal Greenwood-Goodwin from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.fikscue.com/\">\u003cstrong>Fikscue\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://thepawnshopsf.com/\">\u003cstrong>The Pawnshop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.applefrittereatery.com/\">\u003cstrong>Apple Fritter\u003c/strong> (San Mateo)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Indonesian barbecue heaven in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> The dino ribs are insane.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Come on in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A one-of-a-kind tapas bar in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Salt pops—boom, boom, boom—from the salmon roe.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And decadent brunch delights in San Mateo.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I gotta come back next time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think.\u003c/p>\n\u003cp>Joining me at the \u003cem>Check, Please!\u003c/em> table today are Marketing Director \u003cstrong>Adam Risman\u003c/strong>, Mental-Health Wellness Director \u003cstrong>Amaal Greenwood-Goodwin\u003c/strong>, and Analyst \u003cstrong>Noelani Meteyry\u003c/strong>.\u003c/p>\n\u003cp>Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Adam grew up in Texas, so when it comes to barbecue, he’s got some pretty strong opinions. Lately, he’s been raving about an Indonesian barbecue spot he claims has the best smoked meats west of the Panhandle. Located in Alameda, it’s \u003cstrong>Fikscue Craft BBQ\u003c/strong>.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Fikscue Craft BBQ is an amazing experience of Texas craft barbecue along with Indonesian dishes. So our smoked brisket right here, your Nasi Goreng, your Rendang Plate. And it’s halal.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Reka’s always been cooking at home. And then one day we had an argument—she didn’t want to cook. So I figured, let me learn how to cook myself in the backyard.\u003c/p>\n\u003cp>Just one more of the beef back.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> I was actually really shocked because he’s never in the kitchen with me, and all of a sudden he started doing gyros, rotisserie chicken, you name it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Yeah, I was on a mission to prove her wrong. I would practice on cooking brisket and there were a lot of leftovers.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> That’s when she comes in and says, “Let me redo this into an Indonesian dish.” That’s how it all started, basically.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> With Texas barbecue, time and patience, I would say, is the key. Brisket is kind of delicate. If it’s a little under, it’s going to be a little tough. If it’s a little over, it could be a little mushy. That balance in between is what we’re looking for.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> We call it the jiggle.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> [Laughs] Yeah.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It looks amazing. I need two people to carry it.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> My recipes came from my mom, but of course I made it my own. [Laughs] One of our most popular dishes is the Rendang plate. It has over 20 different spices. It takes three days to cook it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> There’s going to be a line just like a traditional Texas barbecue spot.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Welcome, welcome. Normally, people start coming, like, before we open at 12:00—11:30 or whatnot, then became 11:00, became 10:30, became 10:00. I think the record holder now is 9:00.\u003c/p>\n\u003cp>Welcome, this is our smoked brisket.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> When you’re in line, you’re waiting for that door to open. I see people mingle, make new friends, and that’s what we love to see.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> I see you got a little bit of everything. I want them to be satisfied that the line is worth waiting. That’s our goal.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Awesome.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> No, thank you. Enjoy.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Adam, from Texas, you’ve got some pretty high standards, I think, for barbecue, huh?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> There’s a lot of good barbecue out here in the Bay. And there’s a gap from really good to really, really great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You found the really, really great.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Found the really, really great with something that also sets it apart with the Indonesian side of the house as well.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What do you order when you go get your barbecue?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Too much food. [Laughter] Brisket is always the standard at a barbecue place, and part of the reason why the line exists is everything is sliced by hand by Fik when you get to the counter.\u003c/p>\n\u003cp>And when you are ordering your brisket, you get a chance to sort of say like, “Hey, I really like the lean slices of meat. I like the fattier cuts. I’d like some burnt ends if you have them,” at the right time when they pull out that fresh slab.\u003c/p>\n\u003cp>I always go with the fatty cut myself. It cuts with the fork, gets nice and moist, and that’s just all that rendered fat where all the flavor comes from. So do they have great barbecue sauce? Yes. Do you need it? I don’t think so.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Hang on. I’m going to see if we have some dissension or agreement over here. What about you, Noelani?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I totally agree about the brisket, but I did have to go with the sauce. I really love the orange sauce that they gave, but I also was a big fan of the jalapeño-cheddar sausage. There was like real cheese that oozed out of it. And again, with the orange sauce is the way to go.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is the way to go. Amaal, what do you think?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. No, I was really impressed with the service—they got it down to a tee. When you get your order, they prepare it perfectly. They know what to do. The dino ribs are insane.\u003c/p>\n\u003cp>I got, like, a smaller dino rib. It was still over a pound on the scale.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It’s per pound, and you have to get minimum one. So, like, that might be the maximum you need because they are huge, but that meat just falls off the bones, super tender.\u003c/p>\n\u003cp>I agree with Adam that you don’t need sauce, but the sauce is super delicious. It’s got the nice Indonesian spices in the barbecue sauce. If they bottled that barbecue sauce, I would get it for sure.\u003c/p>\n\u003cp>So it just all goes super well together.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I missed out on the dino rib. I guess they sold out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But I did want to try it because it really looked like a dinosaur’s ribs. They were huge. I saw a whole family just sharing one. I’m like, “Okay, I gotta come back next time.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib! [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So the brisket I got, I did get on the Rendang plate, which comes with some crispy rice crackers and other sides and a fried egg, like a combination of textures and flavors that all goes super well together.\u003c/p>\n\u003cp>And so that one came with a little green sambal sauce. That’s what I dipped my brisket in. I thought that combination of the brisket with the sambal was really good, so smart.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I love that Rendang plate. To me, that’s kind of where the Indonesian and barbecue sides really come together, because Rendang is typically like maybe a chuck roast, right? Something that cooks very slowly, shreds apart, and it takes days to make this curry that this meat is cooked in.\u003c/p>\n\u003cp>But it’s the chopped, smoked brisket that’s in there instead. So it adds that extra level of smokiness into the earthy Rendang curry.\u003c/p>\n\u003cp>And then what did you think of that curried kale that comes on the side? Because I love that.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. That was super good. Lots of flavor. It’s such a good texture for kale because kale can be kind of tough. But the kale curry was super tender, easy to chew, and enjoy all the flavors.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I also had the chicken, which was the thigh and the leg, which of course is the best part.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> It was really good with a crispy skin with pepper, and I’m a huge pepper fan.\u003c/p>\n\u003cp>And the coleslaw, I’m not usually a fan of coleslaw or peanut sauce, which is in it, but this worked. The peanut flavor was not overpowering. It was really subtle, and they had these little crunchy things in it. So the texture paired really well with the chicken.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A good counterpoint.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So on the Indonesian side, the Batagor is a favorite for my family when we go. That’s these fried vegetarian dumplings that are tossed in this rich, spicy peanut sauce, the same sauce they use on the slaw.\u003c/p>\n\u003cp>The dumplings are delicious themselves, but that sauce—like whatever we can find that we still have on our plate, we’re using to get the rest of that peanut sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What else should they get?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did anyone have the Nasi Goreng, the fried rice?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So that is my favorite go-to side. It’s got these little bits of corned beef in there that give it a little like fermented funkiness. There’s egg in there, fresh vegetables. I have to get that every single time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, did you have anything to drink alongside that to wash that down?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> When I went, it happened to be Indonesian Independence Day. And so they had a Rose soda, which was really interesting. I liked it because it was pink. And I happened to be wearing pink, so it matched my outfit.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Of course.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But it was a really unique flavor, and it was refreshing.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So it is right next door to a brewery. Convenient, you can bring the food inside, and then a nice IPA pairs really well with barbecue.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right, so you can take it over there and go sit down.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Exactly, yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Any dessert or dessert drinks?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did I have room for dessert? Absolutely not. Did I still order banana pudding? Yes, it was worth it. [Laughter]\u003c/p>\n\u003cp>That sort of smooth texture from the banana pudding was a really nice kind of change of pace from the meatiness of barbecue. There were fresh slices of banana in it and that one sort of classic vanilla wafer on top, a little bit of crumbled wafer as well.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I did have a kind of dessert-like drink called a Cendol, which had pandan flavors and coconut milk and tapioca things you could chew on that had good texture and were also sweet. And so I think it was a great dessert, and I really enjoyed it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home and my mom could try it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home, and my mom could try it.\u003c/p>\n\u003cp>And similarly, she lived in Texas, too, and she thought it was as good as brisket in Texas that she’s had. So it definitely reaches the bar.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you definitely have to be there early, though. Like, I was there on a Saturday at 1:30, and things were selling out.\u003c/p>\n\u003cp>So it’s no joke that they say line up early if you want all your pickings because they sell out fast.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, if you would like to try Fikscue Craft BBQ, it’s located on Park Street in Alameda, and the average tab per person without drinks is around $55.\u003c/p>\n\u003cp>Step inside the pawnshop facade of Noelani’s restaurant, and you’d think you’re in the wrong place.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, gorgeouses.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Once you’re through the hidden door, though, you’ll find the speakeasy vibe, art deco bar, and the creative Spanish-inspired bites all set the stage for a memorable night out.\u003c/p>\n\u003cp>Located in San Francisco’s SoMa neighborhood, it’s The Pawnshop.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The Pawnshop is an experiential speakeasy. Once you walk through these doors, it’s like you’re on a different planet.\u003c/p>\n\u003cp>[applause]\u003c/p>\n\u003cp>We are located on the corner of Sixth and Mission. It was a pawnshop for 40 years. It was called Money Loaned.\u003c/p>\n\u003cp>We still have the sign up above.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hello, gorgeous. Welcome. Let’s see what you got.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So when you come to The Pawnshop, you have to bring either a tchotchke or a family heirloom if you want to.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> A rubber chicken?! How did you know I needed a new one in my life? I love it.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> A joke, a dance—bring something to the Pawnmaster. Because if you don’t do that, you’re going to be in a lot of trouble.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Used chapstick? [Laughter]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The craziest thing we’ve ever been given was when somebody brought in a kitchen sink.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>We were like, “Really? Everything and the kitchen sink?”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> If I push a few buttons, do a little this, a little of that, it should be ready to go.\u003c/p>\n\u003cp>Come on in.\u003c/p>\n\u003cp>[door clicks]\u003c/p>\n\u003cp>Welcome to The Pawnshop.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> I come from a French background. And us from the south of France, we used to go to Barcelona for the night just to go party and have a good time.\u003c/p>\n\u003cp>And when we built this space, the way we wanted to do it is the communal eating.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It’s really good.\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> And how we do that back in Spain, it’s loud. There’s joy.\u003c/p>\n\u003cp>[cheering]\u003c/p>\n\u003cp>The food that we have here, we chose to have tapas, the small plates meant to be shared.\u003c/p>\n\u003cp>We took all the stars from the Catalan and the Spanish culture.\u003c/p>\n\u003cp>Tomato, olive oil, just a little garlic. Whoa!\u003c/p>\n\u003cp>So the classic Pan con Tomate.\u003c/p>\n\u003cp>[griddle sizzling]\u003c/p>\n\u003cp>The octopus, Pulpo a la Plancha.\u003c/p>\n\u003cp>The Gambas al Ajillo, which is also exceptionally classic.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One thing that’s great about Pawnshop is that we’re open until 11:00 p.m. on Fridays and Saturdays, and there’s not a lot of restaurants in San Francisco that are staying open that late.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>In The Pawnshop, too, there’s a lot of little Easter eggs and things that are super fun.\u003c/p>\n\u003cp>So there’s a mirror over there where you can watch your friends come in.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> There’s a karaoke room. There are secret passageways. It’ll take you to a different spot.\u003c/p>\n\u003cp>And away they go.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>There are performances that will happen when you’re least expecting it.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> We put sun in their life. We put a smile on their face.\u003c/p>\n\u003cp>We’re on stage when we’re here.\u003c/p>\n\u003cp>And I see the light on their face. I’m like, I get the shiver right now.\u003c/p>\n\u003cp>I’m like, “Yes, we did it.”\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>[glass clinking]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Noelani, how did you find the secret door?\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I found it by accident, to be honest.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you walk up to the door.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Take us through it.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So you walk up through the door, you’re first confused because you’re like, “Wait, this is a pawnshop.”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, everybody.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> You’re not thinking that it’s a restaurant.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I got there early. So I was there before the restaurant was open.\u003c/p>\n\u003cp>I’m just, like, hanging out on Mission in front of this store. I’m like, “Am I in the right place? Am I even going to have dinner tonight?” [Laughs]\u003c/p>\n\u003cp>But that’s kind of the fun of it. Is not even telling someone the name of the restaurant. It’s just giving them an address, and then they’re kind of confused.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I found the Pawnmaster to basically be a method actor. You don’t know what questions you’re going to be asked. Is this a 10-second exchange, or am I going to have to navigate 5 minutes of conversation? It’s a little tricky to get in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What do you go for?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay, so it’s tapas style. I really like the Gambas al Ajillo, garlic shrimp. The shrimp is in garlic and butter. You can’t go wrong with that. And on top of it, they give you bread.\u003c/p>\n\u003cp>So the minute the shrimp are gone, everyone’s fighting for the bread to dip it in the sauce.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I’m glad you mentioned that shrimp. That was, to me, the most standout dish. It’s these delicately poached shrimp in this sherry vinegar broth. And then they have these thinly mandoline-sliced garlic chips floating around in the broth. And I didn’t discover those right away. And then as soon as I did, I was just spooning that over the top of the shrimp.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Also, another favorite is the Patatas Bravas. Can’t go wrong with crispy potatoes and sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What about you, Amaal?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I was really excited for the Pulpo a la Plancha because I love octopus. That was grilled to perfection and had a nice pickled veg and a squid ink aioli. That all went really well together.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And it’s fun doing tapas style in an atmosphere like this certainly.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, it’s fun to have so much on your table. Gets to be a little bit overwhelming if you overdo it like we maybe did. But I really loved the Tortilla Española. It was the classic egg omelet, although it was really elevated from there.\u003c/p>\n\u003cp>It had this spoon of crème fraîche on top, and then a really generous portion of salmon roe sprinkled on top, as well as these crunchy potato chips.\u003c/p>\n\u003cp>So texturally, you had this soft egg, the sourness of the crème fraîche, and then these salt pops—boom, boom, boom—from the salmon roe. It was really nice.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what did you drink with it?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had some very good wine. I was impressed by the amount of options they had by the glass. Some more choices than you typically have. And I wanted to go with the Tempranillo because we’re in a tapas restaurant.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in Spain.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did have the Seasonal Sangria, which had little apple cubes and sliced-up citrus in it and had a hint of clove.\u003c/p>\n\u003cp>So it’s really nice—seasonal, fruity, slightly spicy with the clove.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And sangria goes with every dish on the table.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I also wanted to mention the Vegan Chicharrón. They’re huge, but they’re like wafer-thin, and they’re salty and crispy and sweet and almost better than regular chicharrones.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> And I also had the duck pâté, and that comes with some cherries and some herbs. Also, the little toasts—you can make a little bite with the pâté and the cherries and herbs. That’s just a perfectly composed little bite that you make yourself.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So a must-get dish is the hanger steak. It comes with potatoes and mushrooms. First of all, the steak is cooked to perfection. Seasoned well, it’s juicy, tender. The mushrooms are a beautiful accompaniment. And then the potatoes—the skin is crispy but still juicy on the inside. You just can’t go wrong with steak and potatoes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about dessert?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I have to get the churros every time. So I went there for a birthday. And it’s fun because when they brought out the churros, they sang Happy Birthday and had a little candle. But what I really like about the churros is that they’re super light.\u003c/p>\n\u003cp>So even if you’re full, you’re like, “Well, I’ll have one just to, you know, have in my dessert stomach,” and then you can dip it in the chocolate sauce and it’s just really good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did also have the churros, but I had the cheese dessert, which is a triple cream—kind of like a Brie, but it’s got a bloomy rind. And then it’s also served with these fancy cherries and a honeycomb. I was surprised how much I loved this cheese because it was a little funky.\u003c/p>\n\u003cp>And I don’t always like funky cheeses, but it’s also with a little toast with cheese, the cherries, and the honeycomb. And it was just so good. Like, cheese for dessert is just fantastic. I had—I had dreams about that cheese that night.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll have to try that next time. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So do you think this is a good bang for the buck?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Totally. You leave there happy. And you leave there wanting to talk about it with your friends.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, I’d say the same. Just remember, you can always order more. So maybe don’t do what we did and order everything at once. And from there, you’ll leave in a good spot.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you get your pawn item back on the way out?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I didn’t get my pawn item back, but when I pawned my item, he gave me a different item back. I got this little robot with little guns.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah! There you go!\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Where’s my robot?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughing] I love it.\u003c/p>\n\u003cp>Well, if you would like to try The Pawnshop, it’s located on Mission Street in San Francisco, and the average tab per person without drinks is around $40.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Amaal rounds out our show with yet another hidden gem.\u003c/p>\n\u003cp>It’s a quirky little café housed in a former Taco Bell where decadent doughnuts, killer breakfast sandos, and creamy milkshakes are the stuff of Amaal’s comfort food dreams.\u003c/p>\n\u003cp>Located in San Mateo, it’s Apple Fritter.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Apple Fritter is a homey place where you can bring your family, your friends, your kids.\u003c/p>\n\u003cp>It’s a great place for everybody.\u003c/p>\n\u003cp>Hi. How are you guys?\u003c/p>\n\u003cp>I grew up doing doughnuts my whole life. My parents fled a war in Cambodia. They came to this country to start a new life. They had friends that had sponsored them and helped them create a doughnut business.\u003c/p>\n\u003cp>A lot of times my parents would bring me to the shop.\u003c/p>\n\u003cp>I’d sneak myself into the doughnut counter, steal an apple fritter, [laughs] and then take a huge bite before they found out.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The restaurant used to be an old Taco Bell, and growing up, I used to come here all the time, and I actually thought, “Oh, maybe I’ll open up this place and eventually convert it into maybe a breakfast place.”\u003c/p>\n\u003cp>The inspiration for the decorations really came from who I am. I like strange, unique kind of things. I like having fun.\u003c/p>\n\u003cp>We actually make all of our doughnuts in-house. People don’t realize a lot of the times we have more than just an apple fritter. So we have like chocolate doughnuts, ube, red velvet, almond pistachio—\u003c/p>\n\u003cp>Even plain old-fashioned is really, surprisingly, good. [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The Breakfast Luther—it came from this cartoon. I thought it was the funniest thing ever, and they incorporated a doughnut burger.\u003c/p>\n\u003cp>\u003cstrong>Robert:\u003c/strong> The Luther!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I decided to actually create it, and eventually it became a hit.\u003c/p>\n\u003cp>Fruity Pebbles!\u003c/p>\n\u003cp>As a child, I loved Fruity Pebbles, and one of my favorite creations was probably adding it to the milkshakes because, uh, why not? [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Patron:\u003c/strong> This is really good.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I really love what I do.\u003c/p>\n\u003cp>I come to work, and it doesn’t feel like work.\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> It’s one of the greatest feelings when people come to your restaurant, bring their friends in, and just have a good time.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Amaal, do you like breakfast?\u003c/p>\n\u003cp>Are you a breakfast-every-day kind of person?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I love getting a really full, big breakfast—it’s always the best.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And this place has it all, doesn’t it?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It does. My favorite dish is the Luther Breakfast Burger. It’s a burger on a doughnut with a fried egg—fried perfectly. When you bite into it, the yolk oozes out of the top of the doughnut onto the plate.\u003c/p>\n\u003cp>You can dip your hash browns in the egg—it’s so good.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I was scared to order that.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>Just because I’m like, “Doughnut, burger—heart attack?”\u003c/p>\n\u003cp>Um, no, but I’m so glad that I did because it ended up being my favorite dish that I ordered, and I ended up sharing it. So it wasn’t too much, but it was really good. I never would have thought to do that, but the salty and sweet combination—\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Does the doughnut get soggy?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> They grill the doughnuts.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> No, they grill them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah, okay. There you go.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> They grill it, so it held together really well.\u003c/p>\n\u003cp>And just the flavors were really, really good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What did you have, Adam?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So I got cold feet on the doughnut sandwich.\u003c/p>\n\u003cp>But the reason for that, which I think is very valid, is right before you get to the register where you order, there is essentially a wall of doughnuts.\u003c/p>\n\u003cp>And there are just so many amazing doughnut options.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Did you get the apple fritter?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the blueberry fritter.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was large enough for four of us to share. Everyone can kind of pull apart their individual piece. And it had that thick glaze that kind of cracks just the way you want it, but then the inside of the fritter was super cakey and soft.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you can’t leave there without getting an apple fritter. They do sell out. So hopefully you can get one while you’re there. But if you’re there, definitely get an apple fritter.\u003c/p>\n\u003cp>I’m also—I’m a scramble girly. So I had to get the chicken apple sausage scramble. And usually when you go to places, it’s like maybe a couple of pieces.\u003c/p>\n\u003cp>But this was overwhelming with how much sausage they put in, as well as spinach and everything. So the portions are really nice.\u003c/p>\n\u003cp>And we also had sandwiches. The bread that they put with the sandwich is really spectacular.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you get any sandwiches?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Well, yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Or you stuck—okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the Pigs Gone Wild Sandwich.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>And it was really good.\u003c/p>\n\u003cp>It had that toast that you mentioned, and then three pieces of flat-top griddled bacon. There were grilled mushrooms on there, fresh eggs, cheese. And to me, what can make or break a breakfast sandwich is really how hot it is when it gets to the plate.\u003c/p>\n\u003cp>And this came straight off that grill onto our table. And when you bit into it, the crunch from the bacon, the soft eggs, the gooey cheese—\u003c/p>\n\u003cp>Just kind of everything all at once, it was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is that a sandwich you get?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I have not had that sandwich, but I also do get lunch there sometimes. Like, I really like their Rachel. It’s like a Reuben, but with turkey instead of pastrami, and it’s really good. And I get that with their homemade potato chips. I don’t know if you guys got a chance to try the homemade potato chips, but—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman & Noelani Meteyry:\u003c/strong> No.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So yeah, they are really good for lunch, too.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And I hear the milkshakes are something.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> They are. I had the pineapple milkshake. It was tart and sweet and creamy—super delicious. They make all their milkshakes with frozen custard, so they’re super good.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the espresso milkshake, which was really great because I can’t have breakfast without coffee. Good flavor. And I got to split—between a number of people, wasn’t just me—the banana one. Really great fresh banana, nothing artificial tasting in it.\u003c/p>\n\u003cp>It would definitely have passed the old Dairy Queen test where if you flipped it upside down, nothing was coming out, right? But it wasn’t so thick that it was a lot of work to actually enjoy the milkshake.\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Okay, maybe it’s a little too thick.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I’m really dreaming about that pineapple milkshake now, I gotta be honest with you. [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> But they do have a good espresso coffee bar, and I usually get the Vanilla Lavender Latte. It’s not too vanilla-y or too lavender-y, and they’re all made super hot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll say that the Nutella French Toast—that is dessert on a plate because it’s so decadent. And I really liked that they even took the time to cook the bananas, which most places don’t do. But here, it really brought out the flavors. Everyone loves Nutella, so putting that, bananas, powdered sugar on French toast—if you have a sweet tooth, that’s the way to go.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Even if you don’t have a sweet tooth when you walk into this place, you will have one when you walk out.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, for sure.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right?\u003c/p>\n\u003cp>If you lived nearby, you’d be there a lot more, right?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Even if you don’t live nearby.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>It’s a good place, especially after a night of drinking, and you want a good meal to get you up and ready for the weekend—it’s a good place.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s your splurge spot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> You might take the long way to the airport just to circle through there and grab a shake before a flight.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>If you would like to try Apple Fritter, it’s located on Norfolk Street in San Mateo, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp>Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Check out \u003cem>Cecilia Tries It\u003c/em> online at \u003ca href=\"http://kqed.org/checkplease\" target=\"_new\" rel=\"noopener\">kqed.org/checkplease\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs] Mmm!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman,\u003c/strong> who devours the dino beef ribs at Fikscue Craft BBQ in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin,\u003c/strong> lover of the Breakfast Luther Doughnut Sandwich at Apple Fritter in San Mateo.\u003c/p>\n\u003cp>And \u003cstrong>Noelani Meteyry,\u003c/strong> who gave us the inside scoop on The Pawnshop in San Francisco.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>I’m \u003cstrong>Leslie Sbrocco,\u003c/strong> and I’ll see you then.\u003c/p>\n\u003cp>Cheers!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yay!\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And cheers to you!\u003c/p>\n\u003cp>Did you have fun?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Cheers! Cheers!\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Alright, now let’s see. What did you bring me?\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> You would not believe how much stuff we get.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One time, somebody tried to pawn their child off, but that was just for jokes.\u003c/p>\n\u003cp>One time, somebody tried to pawn their fiancée off. 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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Kick off the new year with a fresh lineup of Bay Area dining discoveries! \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\">, KQED’s beloved James Beard and Emmy-winning series, is back this February with a new batch of must-try local restaurants. Whether you’re diving into your culinary resolutions to try something new or searching for the perfect Valentine’s date spot, we’ve got you covered.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three locals join host Leslie Sbrocco to share their favorite neighborhood gems, check out each other’s picks, and dish on their dining adventures. From Indonesian-Texas fusion to East Coast Jewish deli favorites, we’ve scoured the Bay Area to find the season’s standout spots.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tune in for four tasty new episodes, \u003c/span>\u003cb>Thursdays beginning February 6 at 7:30pm on KQED 9\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek at what’s on the menu:\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/YsCPu6Easl0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>February 6\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Traditional Indonesian flavors meet Texas barbecue with highlights such as dino ribs, smoked brisket, and nasi goreng at \u003c/span>\u003cb>Fikscue\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Guests trade a trinket for entry to enjoy tapas including tortilla española and jamón serrano at \u003c/span>\u003cb>The Pawnshop\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Playful takes on breakfast classics, from donut burgers to Nutella-stuffed french toast, at \u003c/span>\u003cb>Apple Fritter\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Mateo)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 13\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> East Coast Jewish deli favorites, including matzo ball soup, pickled fish boards and cinnamon babka, at \u003c/span>\u003cb>Grossman’s Noshery & Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Rosa)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Soulful comfort dishes, from fall-off-the-bone oxtails to creamy mac and cheese, at \u003c/span>\u003cb>Jackie’s Place\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fresh Californian-inspired American cuisine featuring pork belly buns and succulent red wine-braised short ribs at \u003c/span>\u003cb>Crescent Bistro\u003c/b>\u003cspan style=\"font-weight: 400\"> (Pleasant Hill)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” explores fresh produce, local goods and culinary delights at the historic \u003c/span>\u003cb>Ferry Plaza Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 20\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Bold and aromatic Laotian flavors such as papaya salad and crispy pork belly at the vibrant \u003c/span>\u003cb>Bhan Mae Vane\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Italian-American comfort food in quirky digs, including Cadillac lasagna and steak served with pesto spaghetti, at \u003c/span>\u003cb>Emmy’s Spaghetti Shack\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An artfully curated selection of wines and cocktails paired with shareable plates from tender lamb meatballs to creamy elote at \u003c/span>\u003cb>District\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 27\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> A creative take on soulful comfort food like hoecake, gumbo fries and grilled shrimp po’boys at \u003c/span>\u003cb>Gumbo Social\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Decadent dishes, from lobster pot pie to crème brûlée French toast, paired with stunning waterfront views at \u003c/span>\u003cb>The Bungalow Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Tiburon)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An inventive and fresh take on farm-to-table offerings, including “ugly” mushroom-filled pasta and Hokkaido milk bread rolls, at \u003c/span>\u003cb>Pomet\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Got a favorite restaurant we haven’t featured yet? Now’s your chance to share it! We’re gearing up for the next round of guests and want your must-try spots in the spotlight. Nominate your top picks and apply to join us as 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\">. And if you have a pick in the Carmel or Monterey area we’d especially like to hear from you! \u003c/span>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: TIPS Roadside, Café Colucci, Routier",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 2, airs Thursday, April 27, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beignets, biscuits and other brunch faves…in wine country? Located along scenic Sonoma Highway 12 in Kenwood, \u003c/span>\u003cb>TIPS Roadside\u003c/b>\u003cspan style=\"font-weight: 400\"> cooks up hearty, Southern-inspired comfort food that’s the perfect fare to fuel up for an afternoon of wine country touring (or even to soak up the morning mimosas after)! Then, in Oakland, \u003c/span>\u003cb>Café Colucci \u003c/b>\u003cspan style=\"font-weight: 400\">crafts vegetarian-friendly Ethiopian dishes that highlight the unique spices, heirloom herbs and flavors of East African cuisine. Finally, in San Francisco’s Lower Pacific Heights, \u003c/span>\u003cb>Routier\u003c/b>\u003cspan style=\"font-weight: 400\">, co-founded by one of the region’s most renowned pastry chefs, whips up “French-ish” fare, celebrating the elegance and refinement of French cuisine, wine and, of course, dessert.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21749\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21749 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\" ' width=\"640\" height=\"335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-800x419.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-160x84.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-768x402.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco.jpeg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Holly Rickett, Anna Myalyuk and Arash Bayatmakou from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tipsroadside.com\">\u003cstrong>TIPS Roadside \u003c/strong>\u003c/a>\u003cstrong>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://cafecolucci.com\">\u003cstrong>Café Colucci\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://routiersf.com\">\u003cstrong>Routier\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\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=\"wp-image-21750 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_1802_Wine-C-1020x1238.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"777\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-1020x1238.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-800x971.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-160x194.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-768x932.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C.jpg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"www.lunazultequila.com\">\u003cstrong>Lunazul Tequila Blanco\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Jalisco, Mexico, $22\u003cbr>\n\u003c/em>As a tequila lover, I always assess the quality of a producer by their blanco expression. That’s because the style is not aged in barrels and is therefore the purest expression of 100 percent blue agave distillate. The Lunazul is smooth, spicy and earthy showcasing the best of a blanco’s unique qualities. Sip it simply poured over ice or with a splash of soda.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"www.miraval.com\">2021 Chateau Miraval Rosé\u003c/a>\u003cbr>\n\u003c/strong>\u003cem> Côtes de Provence, France, $21\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>French rosé is the benchmark style of pink wine. Why? Its sun-splashed elegance brings the south of France to life. This beautifully dry and fruit-driven rosé captures the essence of Provence. Made with grapes such as Cinsault and Grenache, it’s complex but delicate on the palate. A pink that is seriously fun to sip.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"www.bcellars.com\">2020 B Cellars ‘Hudson Vineyard’ Syrah\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Napa Valley, California, $98\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>An extraordinary estate nestled on Oakville Cross Road, this is one of the most desirable spots to visit in Napa. Their wine experiences on offer rank among the Valley’s best. Their wines are also world class. This intense, saturated Syrah is deeply-hued with rich red berry flavors and a kick of peppery spice — a worthy splurge.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 2, airs Thursday, April 27, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beignets, biscuits and other brunch faves…in wine country? Located along scenic Sonoma Highway 12 in Kenwood, \u003c/span>\u003cb>TIPS Roadside\u003c/b>\u003cspan style=\"font-weight: 400\"> cooks up hearty, Southern-inspired comfort food that’s the perfect fare to fuel up for an afternoon of wine country touring (or even to soak up the morning mimosas after)! Then, in Oakland, \u003c/span>\u003cb>Café Colucci \u003c/b>\u003cspan style=\"font-weight: 400\">crafts vegetarian-friendly Ethiopian dishes that highlight the unique spices, heirloom herbs and flavors of East African cuisine. Finally, in San Francisco’s Lower Pacific Heights, \u003c/span>\u003cb>Routier\u003c/b>\u003cspan style=\"font-weight: 400\">, co-founded by one of the region’s most renowned pastry chefs, whips up “French-ish” fare, celebrating the elegance and refinement of French cuisine, wine and, of course, dessert.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21749\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21749 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\" ' width=\"640\" height=\"335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-800x419.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-160x84.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-768x402.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco.jpeg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Holly Rickett, Anna Myalyuk and Arash Bayatmakou from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tipsroadside.com\">\u003cstrong>TIPS Roadside \u003c/strong>\u003c/a>\u003cstrong>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://cafecolucci.com\">\u003cstrong>Café Colucci\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://routiersf.com\">\u003cstrong>Routier\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\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=\"wp-image-21750 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_1802_Wine-C-1020x1238.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"777\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-1020x1238.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-800x971.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-160x194.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-768x932.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C.jpg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Do sunny days ahead have you hungry for more Bay Area restaurant picks? \u003cstrong>Check, Please! Bay Area\u003c/strong> is back this month with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this award-winning series, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. Check out four new episodes, \u003cstrong>Thursdays beginning April 20 at 7:30pm on KQED 9\u003c/strong>.\u003c/p>\n\u003cp>Here’s a sneak peek of what you can expect:\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" title=\"Check, Please! Bay Area Returns This April to KQED | KQED Food\" width=\"640\" height=\"480\" src=\"https://www.youtube.com/embed/LBvhoKKGnUw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cb>April 20\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>All-day brunch and bakery bliss featuring fresh breads, sweet pastries, savory meat pies and house-made soups at \u003cstrong>One House Bakery\u003c/strong> (Benicia)\u003c/li>\n\u003cli>Authentic Burmese cuisine with traditional favorites like crunchy tea leaf salad and fresh and flaky palatas at \u003cstrong>Burma 2\u003c/strong> (Walnut Creek)\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Big, juicy burgers, beers and gastropub fare in a lively, family-friendly space at \u003cstrong>The Monk’s Kettle Terra Linda\u003c/strong> (San Rafael)\u003c/span>\u003c/li>\n\u003cli style=\"list-style-type: none\">\n\u003c/ul>\n\u003cp>\u003cb>April 27\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Beignets, fried chicken and other Southern-inspired brunch faves in wine country at \u003cstrong>TIPS Roadside\u003c/strong> (Kenwood)\u003c/li>\n\u003cli style=\"font-weight: 400\">Vegetarian-friendly Ethiopian dishes that spotlight the unique spices, heirloom herbs and flavors of East African cuisine at \u003cstrong>Café Colucci\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">“French-ish” fare celebrating the elegance and refinement of French cuisine at \u003cstrong>Routier\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 4\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Modern Korean fusion favorites focused on seasonal ingredients at \u003cstrong>Restaurant Gish\u003c/strong> (Santa Clara)\u003c/li>\n\u003cli>Creative, homemade Mexican dishes and handmade tortillas alongside smoky mezcal and tequila-based cocktails at \u003cstrong>Zona Rosa\u003c/strong> (San Jose)\u003c/li>\n\u003cli>Vegan-centric good food that’s good for you, with hearty plant-based dishes sourced from local farmers at \u003cstrong>Wildseed\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 11\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Fresh, handmade tortillas, tlayudas and other Oaxacan favorites served against a lush, intimate patio and al fresco beer garden at \u003cstrong>Comal\u003c/strong> (Berkeley)\u003c/li>\n\u003cli style=\"font-weight: 400\">Sustainable seafood prepared in mellow yet mouthwatering ways at \u003cstrong>Hook Fish Co\u003c/strong> (Mill Valley)\u003c/li>\n\u003cli style=\"font-weight: 400\">Bold, fragrant Thai dishes inspired by and embodying tropical vibes at \u003cstrong>Jo’s Modern Thai\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">“Cecilia Tries It” samples innovative tea-infused ice creams, Pakistani favorites, Afghan street food, and more with a side of stunning views of the Golden Gate Bridge at \u003cstrong>Presidio Tunnel Tops\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t see your favorite restaurant on the list? There’s still time to submit your go-to spot; we’re accepting applications for our next batch of guests, and we want to hear from you!\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And we have a bit more good news: Are you a food fan in Santa Cruz or Monterey? \u003cb>Check, Please! Bay Area\u003c/b> is looking for guests for a special Monterey Bay episode. From Capitola to Carmel, Santa Cruz to Salinas, we want to hear from you! Nominate your can’t-miss picks and apply to be a guest now at \u003ca href=\"https://ww2.kqed.org/checkplease/apply/\">kqed.org/checkplease/apply\u003c/a>.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 15, airs Thursday, February 9, 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>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In Oakland, \u003cstrong>Oeste Bar and Kitchen\u003c/strong> focuses on fresh, organic, sustainably farmed California ingredients, fusing family recipes with regional Southern flavors. Boasting rooftop views and an eclectic Southern-Latin vibe, it’s the perfect place to let the good times roll. Then, in San Jose, \u003cstrong>Little Lamb Hot Pot & BBQ\u003c/strong> serves up steamy pots of fragrant broth in a style that dates all the way back to Genghis Khan himself: traditional hot pot. Next, \u003cstrong>Lokma\u003c/strong>, located in San Francisco’s Richmond District, is a destination for food that’s tailor-made for sharing, like fresh-from-the-oven pita, savory spreads, and other traditional Turkish meze. Finally, reporter Cecilia Phillips seeks to satisfy your sweet tooth in San Francisco’s North Beach, where \u003cstrong>Z. Cioccolato\u003c/strong> schools her in fudge-making 101.\u003c/p>\n\u003cfigure id=\"attachment_21684\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21684 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/CPBA_1715_Lokma_Oeste_LittleLambHotPot_GuestsSet_1-1020x574.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants\" width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1715_Lokma_Oeste_LittleLambHotPot_GuestsSet_1-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1715_Lokma_Oeste_LittleLambHotPot_GuestsSet_1-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1715_Lokma_Oeste_LittleLambHotPot_GuestsSet_1-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1715_Lokma_Oeste_LittleLambHotPot_GuestsSet_1-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1715_Lokma_Oeste_LittleLambHotPot_GuestsSet_1-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1715_Lokma_Oeste_LittleLambHotPot_GuestsSet_1.png 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Abbas Mohamed, Marissa McGee, and Phillip Pham from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://oesteoakland.com\">\u003cstrong>Oeste Bar and Kitchen\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://mylittlelambhotpot.com\">\u003cstrong>Little Lamb Hot Pot & BBQ\u003c/strong>\u003c/a> \u003cstrong>[CLOSED]\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lokmasf.com\">\u003cstrong>Lokma\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://zcioccolato.com/\">\u003cstrong>Z. Cioccolato\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\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=\"aligncenter wp-image-21690 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/IMG_1407-scaled-e1675999977713-1020x1252.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"786\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1407-scaled-e1675999977713-1020x1252.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1407-scaled-e1675999977713-800x982.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1407-scaled-e1675999977713-160x196.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1407-scaled-e1675999977713-768x942.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1407-scaled-e1675999977713-1252x1536.jpg 1252w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1407-scaled-e1675999977713.jpg 1621w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.roberthallwinery.com/\">\u003cstrong>2019 Robert Hall Cabernet Sauvignon\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Paso Robles, California, $20\u003cbr>\n\u003c/em>Hailing from Central California, Robert Hall is one of the producers that has defined the Paso Robles region. It’s a top winery to visit as their tasting experiences are exceptional. This affordable red offers a glimpse of the quality of wine they deliver. Dark-berried intensity is rounded out by a smooth yet substantial texture. It’s a wine for everyday drinking with pizza, pasta, and grilled meat. A real deal red at a price to please.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://quivirawine.com/\">2021 Quivira ‘Wine Creek Ranch’ Rosé\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Dry Creek Valley, Sonoma County, California, $25\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Quivira is a Sonoma staple and a world-class winery committed to the environment and sustainable practices. This serious yet whimsical wine hits all the reasons you might drink pink. It’s refreshing and juicy making it ideal for sipping on sunny days. But the Grenache-based wine has the heft to pair alongside richer dishes from pumpkin soup to chicken curry.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.vineyardbrands.com//wine.aspx?pid=75&cid=37842&wid=1012&lnk=n\">Marqués de Cáceres Brut, Cava\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Spain, $15\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>As a bubble lover I’m always on the hunt for well-priced options that overdeliver. This Spanish sparkler is the one I recommend seeking out and stocking up on. Made with native grapes such as Xarel.lo, Macabeo and Parellada, this crisp and juicy fizz also sports a streak of minerally elegance. At this price point it’s ready to uncork with a variety of foods and situations. Tuesday Thai takeout? Yes. Cocktail hour with friends? Sure. A glass and a bath? You bet.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 15, airs Thursday, February 9, 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>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In Oakland, \u003cstrong>Oeste Bar and Kitchen\u003c/strong> focuses on fresh, organic, sustainably farmed California ingredients, fusing family recipes with regional Southern flavors. Boasting rooftop views and an eclectic Southern-Latin vibe, it’s the perfect place to let the good times roll. Then, in San Jose, \u003cstrong>Little Lamb Hot Pot & BBQ\u003c/strong> serves up steamy pots of fragrant broth in a style that dates all the way back to Genghis Khan himself: traditional hot pot. Next, \u003cstrong>Lokma\u003c/strong>, located in San Francisco’s Richmond District, is a destination for food that’s tailor-made for sharing, like fresh-from-the-oven pita, savory spreads, and other traditional Turkish meze. Finally, reporter Cecilia Phillips seeks to satisfy your sweet tooth in San Francisco’s North Beach, where \u003cstrong>Z. Cioccolato\u003c/strong> schools her in fudge-making 101.\u003c/p>\n\u003cfigure id=\"attachment_21684\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21684 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/CPBA_1715_Lokma_Oeste_LittleLambHotPot_GuestsSet_1-1020x574.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants\" width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1715_Lokma_Oeste_LittleLambHotPot_GuestsSet_1-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1715_Lokma_Oeste_LittleLambHotPot_GuestsSet_1-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1715_Lokma_Oeste_LittleLambHotPot_GuestsSet_1-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1715_Lokma_Oeste_LittleLambHotPot_GuestsSet_1-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1715_Lokma_Oeste_LittleLambHotPot_GuestsSet_1-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1715_Lokma_Oeste_LittleLambHotPot_GuestsSet_1.png 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Abbas Mohamed, Marissa McGee, and Phillip Pham from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://oesteoakland.com\">\u003cstrong>Oeste Bar and Kitchen\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://mylittlelambhotpot.com\">\u003cstrong>Little Lamb Hot Pot & BBQ\u003c/strong>\u003c/a> \u003cstrong>[CLOSED]\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lokmasf.com\">\u003cstrong>Lokma\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://zcioccolato.com/\">\u003cstrong>Z. Cioccolato\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\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=\"aligncenter wp-image-21690 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/IMG_1407-scaled-e1675999977713-1020x1252.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"786\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1407-scaled-e1675999977713-1020x1252.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1407-scaled-e1675999977713-800x982.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1407-scaled-e1675999977713-160x196.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1407-scaled-e1675999977713-768x942.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1407-scaled-e1675999977713-1252x1536.jpg 1252w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1407-scaled-e1675999977713.jpg 1621w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.roberthallwinery.com/\">\u003cstrong>2019 Robert Hall Cabernet Sauvignon\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Paso Robles, California, $20\u003cbr>\n\u003c/em>Hailing from Central California, Robert Hall is one of the producers that has defined the Paso Robles region. It’s a top winery to visit as their tasting experiences are exceptional. This affordable red offers a glimpse of the quality of wine they deliver. Dark-berried intensity is rounded out by a smooth yet substantial texture. It’s a wine for everyday drinking with pizza, pasta, and grilled meat. A real deal red at a price to please.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://quivirawine.com/\">2021 Quivira ‘Wine Creek Ranch’ Rosé\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Dry Creek Valley, Sonoma County, California, $25\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Quivira is a Sonoma staple and a world-class winery committed to the environment and sustainable practices. This serious yet whimsical wine hits all the reasons you might drink pink. It’s refreshing and juicy making it ideal for sipping on sunny days. But the Grenache-based wine has the heft to pair alongside richer dishes from pumpkin soup to chicken curry.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.vineyardbrands.com//wine.aspx?pid=75&cid=37842&wid=1012&lnk=n\">Marqués de Cáceres Brut, Cava\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Spain, $15\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>As a bubble lover I’m always on the hunt for well-priced options that overdeliver. This Spanish sparkler is the one I recommend seeking out and stocking up on. Made with native grapes such as Xarel.lo, Macabeo and Parellada, this crisp and juicy fizz also sports a streak of minerally elegance. At this price point it’s ready to uncork with a variety of foods and situations. Tuesday Thai takeout? Yes. Cocktail hour with friends? Sure. A glass and a bath? You bet.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Sobre Mesa, DAMNFiNE pizza, Spinning Bones",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 14, airs Thursday, February 2, 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>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In downtown Oakland, \u003cstrong>Sobre Mesa\u003c/strong> creates an urban neighborhood paradise with lush, tropical greenery, creative cocktails, and Afro-Latino small plates, an homage to Chef (and former Top Chef contestant) Nelson German’s Dominican roots and African ancestry. Then, \u003cstrong>DAMNFiNE pizza\u003c/strong> heats up San Francisco’s Outer Sunset with wood-fired pizzas, Italian spritzes, and other “damn fine” dishes. Finally, in Alameda, \u003cstrong>Spinning Bones\u003c/strong> takes California-style rotisserie for a spin. Specializing in quality roasted meats — poultry, pork, and beef — the menu is simple but delicious, serving up succulent, slow-cooked, spit-roasted deliciousness. Reporter Cecilia Phillips closes out this week’s episode with a trip to San Jose to check out \u003cstrong>Tasty Mob Market\u003c/strong>, a hip, new permanent food truck spot.\u003c/p>\n\u003cfigure id=\"attachment_21675\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21675 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-1020x574.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants\" width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco.png 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Deborah Goldberg, Rocky Kung and Keanna Harrison from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://sobremesaoak.com\">\u003cb>Sobre Mesa\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://damnfineco.com\">\u003cstrong>DAMNFiNE pizza\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://spinningbones.com\">\u003cstrong>Spinning Bones\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tastymobmarket.com/\">\u003cstrong>Tasty Mob Market\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\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=\"wp-image-21676 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-1020x1118.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"701\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-1020x1118.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-800x877.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-160x175.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-768x842.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863.jpg 1401w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.flattopwines.com/\">\u003cstrong>2021 Flat Top Hills Pinot Noir\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>California, $16\u003cbr>\n\u003c/em>Looking for a light-hearted red that still sports a serious pedigree? Seek out the affordable Flat Top Pinot Noir. I rank it atop the relatively few high-quality, well-priced Pinot Noirs on the market. Crafted by Angelina Mondavi – the fourth generation of the famed Napa Valley C. Mondavi family – it’s a wine that pairs as easily with grilled salmon as it does with carnitas or an earthy lentil soup. Named for the flat summits of the rolling hills where the Mondavi family used to gather, Flat Top’s lineup of easy-drinking wines are meant to celebrate everyday life.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.globalvineyard.com/gillmorewines/\">2021 Mariposa by Gillmore, Rosado de Pais\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Maule Valley, Chile, $14\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Packed with red-berry fruitiness that practically jumps from the glass, this delectable pink is a perennial favorite of mine. Hailing from Chile’s rugged and historic Maule wine region, it’s made from 70-year-old dry farmed vines of a red grape named Pais. Pale hued with aromatic freshness, it’s a perfect pink for Valentine’s Day celebrating and spring/summer sipping.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.hestanvineyards.com/\">2017 Hestan Vineyards ‘Stephanie’ Merlot\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Napa Valley, California, $45\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Napa Valley has many hidden treasures and Hestan Vineyards is one of them. This small, family-owned property from the founders of Hestan cookware, is a stunning spot to visit. Their wines are elegant and complex while still being remarkably well priced. The ‘Stephanie’ line is named for the owners’ daughter and the gold embossed harp on the bottle is a nod to her musical talents. This mostly Merlot is smooth, velvety and stylish. A wine to impress.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 14, airs Thursday, February 2, 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>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In downtown Oakland, \u003cstrong>Sobre Mesa\u003c/strong> creates an urban neighborhood paradise with lush, tropical greenery, creative cocktails, and Afro-Latino small plates, an homage to Chef (and former Top Chef contestant) Nelson German’s Dominican roots and African ancestry. Then, \u003cstrong>DAMNFiNE pizza\u003c/strong> heats up San Francisco’s Outer Sunset with wood-fired pizzas, Italian spritzes, and other “damn fine” dishes. Finally, in Alameda, \u003cstrong>Spinning Bones\u003c/strong> takes California-style rotisserie for a spin. Specializing in quality roasted meats — poultry, pork, and beef — the menu is simple but delicious, serving up succulent, slow-cooked, spit-roasted deliciousness. Reporter Cecilia Phillips closes out this week’s episode with a trip to San Jose to check out \u003cstrong>Tasty Mob Market\u003c/strong>, a hip, new permanent food truck spot.\u003c/p>\n\u003cfigure id=\"attachment_21675\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21675 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-1020x574.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants\" width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA1714_DAMNFiNE_SobreMesa_SpinningBones_Guests_LeslieSbrocco.png 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Deborah Goldberg, Rocky Kung and Keanna Harrison from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://sobremesaoak.com\">\u003cb>Sobre Mesa\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://damnfineco.com\">\u003cstrong>DAMNFiNE pizza\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://spinningbones.com\">\u003cstrong>Spinning Bones\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.tastymobmarket.com/\">\u003cstrong>Tasty Mob Market\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\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! 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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=\"wp-image-21676 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-1020x1118.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"701\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-1020x1118.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-800x877.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-160x175.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863-768x842.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/IMG_1418-scaled-e1675394589863.jpg 1401w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.flattopwines.com/\">\u003cstrong>2021 Flat Top Hills Pinot Noir\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>California, $16\u003cbr>\n\u003c/em>Looking for a light-hearted red that still sports a serious pedigree? Seek out the affordable Flat Top Pinot Noir. I rank it atop the relatively few high-quality, well-priced Pinot Noirs on the market. Crafted by Angelina Mondavi – the fourth generation of the famed Napa Valley C. Mondavi family – it’s a wine that pairs as easily with grilled salmon as it does with carnitas or an earthy lentil soup. Named for the flat summits of the rolling hills where the Mondavi family used to gather, Flat Top’s lineup of easy-drinking wines are meant to celebrate everyday life.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.globalvineyard.com/gillmorewines/\">2021 Mariposa by Gillmore, Rosado de Pais\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Maule Valley, Chile, $14\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Packed with red-berry fruitiness that practically jumps from the glass, this delectable pink is a perennial favorite of mine. Hailing from Chile’s rugged and historic Maule wine region, it’s made from 70-year-old dry farmed vines of a red grape named Pais. Pale hued with aromatic freshness, it’s a perfect pink for Valentine’s Day celebrating and spring/summer sipping.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.hestanvineyards.com/\">2017 Hestan Vineyards ‘Stephanie’ Merlot\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Napa Valley, California, $45\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Napa Valley has many hidden treasures and Hestan Vineyards is one of them. This small, family-owned property from the founders of Hestan cookware, is a stunning spot to visit. Their wines are elegant and complex while still being remarkably well priced. The ‘Stephanie’ line is named for the owners’ daughter and the gold embossed harp on the bottle is a nod to her musical talents. This mostly Merlot is smooth, velvety and stylish. A wine to impress.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"order": 8
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"hyphenacion": {
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"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. ",
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"jerrybrown": {
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"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. ",
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"order": 18
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"latino-usa": {
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"title": "Latino USA",
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"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",
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},
"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/",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"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)",
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"meta": {
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"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>",
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"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"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/",
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"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?",
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